HYGIENE PROTOCOL

FOR LONG TERM CARE

Guidance on cleaning and disinfecting

October 2020
ENSURE SAFE
OPERATIONS
UNDERSTANDING RISK FACTORS

STAFF & EMPLOYEES RESIDENTS & VISITORS

TOUCHING CONTAMINATED PEOPLE,

OBJECTS OR SURFACES
1
THEN TOUCHING YOUR EYES, NOSE OR MOUTH

1[Link]
3
FOCUS ON PERSONAL + ENVIRONMENTAL HYGIENE

*Source: KRC Research

 IMPLEMENT ENHANCED HYGIENE

Public health recommendations focus on standard infection

TAKE ACTION control practices, training and compliance.

PERSONAL HYGIENE ENVIRONMENTAL HYGIENE

Wash hands frequently Minimize close contact Ensure proper use Clean and disinfect
with soap and water. with people who have of personal protective surfaces and high-touch
When soap and water aren’t symptoms of respiratory equipment (PPE) where objects with approved
available, use an alcohol-based illness. appropriate. disinfectants.
hand sanitizer.
REGULAR HIGH TOUCH SURFACE DISINFECTION
Consider dedicating a shift to extensive cleaning and disinfection to ensure a safe return to operation for both employees
and residents. Special attention should be paid to high-touch surfaces including (but not limited to) those listed below.

Dining Areas Resident Rooms Restrooms Kitchen

• Tables, chairs (including armrests) • Door frames and handles • Door handles • Kitchen equipment handles and
and booths • Tables, chairs & lamps • Countertops push plates
• Hand railings • Furniture knobs and handles • Faucets & toilet/urinal handles • Operating buttons for all
• Coffee and beverage stations • Light switches and thermostat • Seat covers equipment
• Door handles and push plates • Drapery pull handles • Trash receptacle • Dispenser handles (i.e., beverage
• Any touchscreens, keypads or • Telephone and remote control • Toilet paper dispenser machine)
phones • Alarm clock • Grab bars • Handles for refrigerators and
• Menus & ordering areas • Trash receptacle • Sharps container freezers
• Storage areas for trays & ware • Railings • Soap dispensers & towel bars or • Sink faucets
• Grab & go cases and handles • Call button dispensers • Towel and soap dispensers
• Tray table • Stall latches • Trash receptacle
• Faucets • Sanitary receptacle • Cleaning tools
SAFEGUARD
EMPLOYEES
 DEVELOP PLAN TO SAFEGUARD EMPLOYEES
 Determine if there are an adequate number of trained employees to staff each
area of operation during normal working hours. Develop a business continuity
plan if not fully-staffed.

 Educate employees on symptoms of COVID-19.

 Closely monitor employee health and have symptomatic employees stay

home in accordance with company illness policy.

 Emphasize the need to self-quarantine and contact employer if they’ve been

exposed to someone confirmed to have COVID-19.

 Reinforce personal hygiene, cough etiquette and social distancing (as

recommended by local and federal public health authorities).

 Provide hygiene materials such as tissues, hand soap and sanitizer.

 Have employees disinfect all personal hard, non-porous surfaces according to

the directions for use on the product label.

 Inform employees of pandemic status and proper infection control procedures.

 Develop policies for worker protection and provide training on proper product
use and how to read a Safety Data Sheet (SDS) to all cleaning staff.
RESPOND WITH RISK MANAGEMENT STRATEGIES
Follow CDC and WHO guidance to protect yourself and others:

Wear a mask as advised. Wash your hands.

Stay home while sick. Cover your mouth and nose.

Avoid close contact. Clean and disinfect.

Increase ventilation where possible in indoor environments

Source: [Link] 9
PROMOTE PROPER HAND HYGIENE
HAND HYGIENE Hands are a primary mode of transmission so hygiene must be judiciously implemented.

WET LATHER SCRUB RINSE DRY

hands with clean the back of hands, for at least hands well under hands using a clean
running water, turn off between fingers 20 seconds. clean running water. towel or air dryer. If
the tap and apply soap. and under nails. available, use a towel to
turn off tap.

IF SOAP AND WATER ARE NOT AVAILABLE,

use an alcohol-based hand sanitizer.
• Use sufficient product to wet entire hand.
• Rub onto all surfaces of the hands for 30 seconds.
• Let air dry. DO NOT RINSE.

10
YOUR MOMENTS FOR HAND HYGIENE

Protect others and protect yourself!

Don’t forget to perform hand hygiene…

1 Before touching a resident/guest

2 Before clean/aseptic procedure.

3 After body fluid exposure risk

4 After touching a patient

* [Link]
 PROPER GLOVING
How to DON (put on) disposable gloves How to DOFF (take off) disposable gloves

Wash hands.

Wash hands.
BARRIER MASK USAGE

* Please consider local regulations on the type of mask or respirator to be used

DO’S-AND-DON’TS OF WEARING A MASK

14
 RECOMMENDATIONS ON HOW TO WORK IN LOCATIONS WITH KNOWN
COVID-19
Follow local and plant-specific guidelines and recommendations for infection prevention, including the appropriate use of personal
protective equipment (PPE).
Infection prevention includes proper hand hygiene, the disinfection of hard surfaces and the handling of laundry and waste.

 Use the following sequence to put on and take off PPE*

 Body protection
 Use of disposable medical isolation gown or disposable coverall
 Perform hand hygiene before placing and after removing body protection
 Respiratory
 Use of respirator mask (N95) with proper donning/doffing
 Perform hand hygiene before placing and after removing N95
 Eye protection
 Use of goggles and face shield that covers front and sides of face
 Reusable eye protection must be thoroughly cleaned and disinfected prior to reuse
 Perform hand hygiene before placing and after removing eye protection
 Gloves
 Perform hand hygiene, then put on clean gloves, changing gloves if they become torn or contaminated
 Remove and discard gloves when leaving area and immediately perform hand hygiene
 Disposal
 All Isolation PPE needs to be bagged and disposed of as per customer requirements

 Perform hand hygiene between steps if hands become contaminated and immediately after
removing all PPE

* Please always consider local regulations on the type of PPE to be used

*[Link]
15
ENSURE
ENVIRONMENTAL
HYGIENE

16
LOOKING AHEAD
Enhanced cleaning and disinfection for your operation
Pay attention to:
 Selecting the proper solution(s) for the job (i.e., product, tool and
application method)
 The importance of contact time to achieve disinfection
 Increasing frequency of cleaning and disinfection as infection risk,
foot traffic and soil load increases
 Increased awareness of safety considerations (disposable PPE, etc.)
 Ensure correct overall procedures, to ensure doing everything possible
to protect employees and residents

17
DETERMINE FREQUENCY OF CLEANING AND DISINFECTION
As infection risk, foot traffic or soil load increase, frequency of cleaning and disinfection should also increase.

Frequency of Cleaning / Disinfection

Many variables should be considered
when determining frequency of cleaning
and disinfection in each area of your Soil Load
operation including:
• Infection Risk
• Foot Traffic
Foot Traffic
• Soil Load

Other considerations (including but not

limited to): Infection Risk
• Product Type
• Soil Type
• Surface Type

Standard Frequency
Frequency should be determined at the unit level and
re-evaluated as environmental variables change.
Environmental Variables
 APPLICATION METHODS
Not all spray applicators are the same; some require additional safety and operational measures…

How it Works Ecolab Products Benefits Considerations

• Cost effective • Manual application
Any registered disinfectant • Heavier spray for pre- • May need to manually dry
Trigger Manual trigger pulls apply a
with spray as an application cleaning when needed surfaces after desired contact
coarse spray of disinfectant
Spraying to cover surface
method on the product label • Adjustable nozzle for time
wider or more directed
spray

• Continuous spray • Specialized equipment

• Charged particles deliver • May require a separate
Powered continuous Contact your Ecolab uniform and consistent application method for pre-
Representative for the most cleaning
Electrostatic electrically charged spray
up-to-date product
coverage to hard surfaces
• Need to ensure enough
evenly coats surfaces • Even coating of surface
Spraying recommendations. allows for more effective application to allow proper
air drying contact time before drying
• Not designed to treat air

*Follow product label directions for use when applying to ensure adherence to surface wetting and contact time, PPE, compatibility, and any required rinse post-application.
ELECTROSTATIC SPRAYING -
GUIDELINES FOR USE
DO’S For Electrostatic Spraying DON’TS For Electrostatic Spraying
 DO place signage indicating area is closed or out of service  DON’T spray flammable products –
 DO ensure no bystanders are present spray only products recommended
by Ecolab
 DO address any ventilation concerns (i.e., avoid confined
spaces with poor ventilation)  DON’T spray electronics or sensitive items
unless this application is
 DO ensure food or food related items are removed confirmed with the manufacturer.
from space and any food contact surfaces are rinsed
with potable water post-spray  DON’T spray directly on people
or animals.
 DO avoid contact with eyes, skin or inhalation while spraying
 DON’T use electrostatic spraying to
 DO ensure spraying is away from user breathing zone treat the air.
 DO move from sprayed areas to unsprayed areas
 DO wear proper PPE (minimally – sealed dust/mist
mask/N95 in addition to any required per the SDS)
 DO allow for 15-minute resettling time post-spray
Detailed Procedures
 DO treat areas with sources of heat, open flames, sparks
or other ignition sources with care
Available!
ENSURE ENVIRONMENTAL HYGIENE
DISINFECTING NON-FOOD CONTACT SURFACES

Contact your Ecolab Representative for approved products.

ENSURE ENVIRONMENTAL HYGIENE
DISINFECTING FOOD CONTACT SURFACES

Contact your Ecolab Representative for approved products.

CLEANING SOFT (POROUS) SURFACES
For soft-surfaces such as upholstered furniture, carpeted floor, rugs and drapes, etc.

Remove visible contamination (if present) and

clean the surface using soap and water or with
cleaners appropriate for use on these surfaces.*
Ensure products are spot-tested in an
inconspicuous location before application.

Launder items (if possible) according to the

manufacturer’s instructions. Ensure items are
dried completely.

Vacuum as usual*. Wait until the room or space

is empty. Use a vacuum equipped with a high-
efficiency particulate air (HEPA) filter, if available.

*Refer to product label for use directions. Always wear appropriate PPE

[Link]
BEST PRACTICES
ACROSS YOUR
OPERATION
PUBLIC AREAS
General Instructions

What products do you need? Specific touchpoints

• Multi-Purpose Disinfectant
• Disinfectant Wipes • Doorknobs/push plates
• Hand Soap • Thermostat
• Hand Sanitizer • Elevator buttons
• Glass Cleaner
• Railings
• Floor Cleaner
• Air Freshener/Odor Eliminator • Reception desk
• Stainless Steel Cleaner • Water fountain
• Public phones
Best Practices • Public computers
• Focus disinfection on high-touch, hard non-porous surfaces • Light switches
ensuring treated surfaces remain wet for proper contact • Chair armrests
time.
• Disinfect surfaces after each resident interaction.
• Offer hand sanitizer for instances when hand soap and
water is not readily available.
• Consider providing disinfectant and cloths or disinfecting
wipes for use by staff and visitors. To help protect against COVID-19, ensure treated surfaces
remain wet for contact time indicated on product label.
*Refer to product label for use directions
RESTROOMS
General Instructions

What products do you need?

• Multi-Purpose Disinfectant
Specific touchpoints
• Bathroom Cleaner Disinfectant • Doorknobs/push plates
• Hand Soap
• Glass Cleaner • Towel dispenser handle
• Stainless Steel Cleaner • Sink faucets
• Floor Cleaner Disinfectant • Soap dispenser
• Air Freshener
• Stall door latch/locks
Best Practices • Toilet/urinal flush lever
• Ensure that hand soap is sufficiently stocked, and paper
• Sanitary receptacle
towels or hand dryers are available. • Baby changing station
• Frequently disinfect hard non-porous surfaces throughout • Sharps container
the day including high-touch objects like stall door
latch/lock.
• Consider posting cleaning schedule in the open for public
viewing.
• Employ a bathroom cleaner disinfectant approved for use
against COVID-19. To help protect against COVID-19, ensure treated surfaces
remain wet for contact time indicated on product label.
*Refer to product label for use directions
RESIDENT ROOMS
General Instructions

What products do you need?

• Multi-Purpose Disinfectant
Specific touchpoints
• Bathroom Cleaner Disinfectant
• Glass Cleaner • Door frames & handles • Drawers (inside/out)
• Floor Cleaner • Light switches • Nightstands
• Odor Eliminator
• Thermostat • Railings
• Phone • Call button
Best Practices:
• TV and remote control • Tray table
• Ensure cleaning staff is trained and equipped with proper
PPE • Chair armrests • Faucets
• Focus disinfection on high-touch, hard non-porous • Toilet flush lever • Soap & sanitizer
surfaces, especially those that care workers may touch • Shower handles dispensers
• Ensure treated surfaces remain wet for proper contact
time.
• Employ a bathroom cleaner disinfectant approved for use
against COVID-19 or address high-touch surface as a
secondary step using multi-purpose disinfectant.
• Consider providing disinfectant and cloths or disinfecting
wipes for use by residents & care workers
To help protect against COVID-19, ensure treated surfaces
• Inspect bed and room for any signs of pests.
remain wet for contact time indicated on product label.
*Refer to product label for use directions
LAUNDRY
General Instructions

What products do you need?

• Detergent Specific touchpoints
• Destainer
• Softener
• Doorknobs/push plates
• Sour (as needed)
• Multi-Purpose Disinfectant • Light switches
• Glass Cleaner
• Floor Cleaner • Laundry carts
• Folding tables and shelves
Best Practices • Washer and dryer controls
• Collect laundry with minimum agitation and prevent • Washer seal/rim and door handle
unintentional contact with skin or uniform.
• Consider bagging dirty linen in resident rooms and avoid
leaning into cart when gathering laundry.
• Washing with Ecolab detergent using existing formulas
and sufficient drying results in hygienically clean linens.
• Dirty laundry from an ill person can be washed with other
resident’s items.
• Disinfect hampers/carts, washer seal/rim, and machine Tip: To help protect against COVID-19, ensure treated surfaces
door handles and buttons frequently. remain wet for contact time indicated on product label.
*Refer to product label for use directions
LAUNDRY
Items to be checked
General instructions
 Laundry
Procedures:  Laundry of persons at risk of infection

1. Transport laundry in a closed and appropriately labeled container or  Work clothes

laundry bag to the laundry area and sort into laundry machine with
disposable gloves and additional appropriate respiratory protection  Cleaning textiles
(FFP2).

2. In OPL laundries without separation in dirty and clean side, a Products and tools you need
disinfection of the used laundry equipment (machine, transport cars)
is recommended as a pre-caution measure: To avoid  Laundry Machine & Chemistry
recontamination of the clean laundry, the outside of the machine
including the machine door should be disinfected with an appropriate  Cleaner Disinfectant
surface disinfectant after the machine has been loaded. Also, the
transport equipment for the dirty laundry should be disinfected with  Laundry Container/Laundry Bags
the same disinfectant.
 Disposable Gloves
3. BPR (Biocidal Products Regulation) viricidal applied processes*
Conc. Conc. Bath  Cloth
Detergent Disinfectant Temperature Time
Detergent Disinfectant Ratio *The BPR guidance for PT2-4 states that at temperatures ≥40 °C Murine Parvovirus is the required
Ecobrite Magic heat resistant reference organism. This virus is more resistant against thermal and chemical influences
1,5 ml/l Ozonit Super 2 ml/l 60 °C 1:5 12 min
Emulsion than the one responsible of the COVID-19 disease, an enveloped virus. Therefore, a product passing
Ecobrite Magic EN14476 with Murine Parvovirus can also be claimed to have virucidal efficacy against enveloped
1,5 ml/l Ozonit** 4 ml/l 60 °C 1:5 12 min
Emulsion viruses, such as SARS-CoV-2.
Eltra 7 g/l 60 °C 1:5 20 min
Eltra 40 Extra 7 g/l 40 °C 1:5 10 min **Ecolab statement on the read-across of efficacy test report data from Ozonit Super to Ozonit for
Mop Eltra 6 g/l 60 °C 1:5 15 min determining dose concentrations.

29
FOODSERVICE: DINING AREAS
General Instructions

What products do you need?

• Multi-Purpose Disinfectant Specific touchpoints
• Glass Cleaner
• Food Contact Sanitizer • Dining tables • Faucets
• Manual Detergent
• Beverage stations • Cupboards/drawer handles
Best Practices • Doorknobs • Hand railings
• Disinfect high-touch, non-food contact surfaces • Push plates • Chairs and seating
frequently.
• Light switches • Trash receptacle touch points
• Train staff on proper hand hygiene, use of PPE and
procedures for food contact vs. non-food contact • Menus
surfaces.
• Minimize items offered on tables and disinfect any that
remain between each use (e.g. menus, condiments)
• Encourage social/physical distancing by spreading out
tables and chairs and encouraging staff to minimize
use of high-traffic areas.
• Consider the addition of a ‘knock-and-drop’ or in-room
dining offering.
• Eliminate any standing water or food debris to prevent Tip: To help protect against COVID-19, ensure treated surfaces
pest activity. remain wet for contact time indicated on product label.
*Refer to product label for use directions
FOODSERVICE: FOOD DELIVERY
General Instructions

What products do you need?

• Multi-Purpose Disinfectant Specific touchpoints
• Food Contact Sanitizer
• Delivery cart handles
Best Practices • Delivery cart surfaces
• Keep hot food hot and cold food cold, and minimize the • Handheld devices
length of time food is out of temperature control
• Keep equipment and cart clean. • Doorknobs
• Emphasize the importance of proper PPE and hand
• Push plates
hygiene with delivery staff
• Place any raw protein items, unpackaged produce, and
ready-to-eat food items into separate delivery packages to
prevent cross-contamination.
• Maintain a distance of 1,5 m from others and food
recipients.
• Clean and disinfect cart between each delivery using an
appropriate registered product with an emerging viral
pathogen or coronavirus claim. Refer to product label for
directions for use.
• Process dishes and ware in dishmachine or 3-compartment Tip: To help protect against COVID-19, ensure treated surfaces
sink, following local health codes. remain wet for contact time indicated on product label.
*Refer to product label for use directions
FOODSERVICE: BACK OF HOUSE
General instructions

What products do you need? Specific touchpoints

• Multi-Purpose Disinfectant • Machine Sanitizer
• Hand Soap • Rinse Additive Food Contact: Non-Food Contact:
• Hand Sanitizer • Presoak • Counters/food-prep • Buttons on equipment (i.e.,
• Food Contact Sanitizer • Degreaser
surfaces bump pads and controls)
• Manual Detergent • Stainless Steel Cleaner
• Machine Detergent • Freezer Cleaner • Tables • Light switches
• Sinks • Faucets
Best Practices • Food Storage Equipment • Cupboards/drawer handles
• Focus disinfection on high-touch, non-food contact • Thermometers • Hand Soap/Sanitizer
surfaces, particularly in high-traffic areas. • Beverage stations dispenser
• Handwashing stations and hand sanitizer should be
• Towel dispenser
convenient and highly visible.
• Train staff on proper hand hygiene, use of PPE and • Labeling system keypad
procedures for food contact vs. non-food contact
surfaces.
• Ensure physical distancing of employees is standard
practice.
• Thoroughly clean drains and eliminate standing water, To help protect against COVID-19, ensure treated surfaces
food debris and spilled garbage to prevent pest activity. remain wet for contact time indicated on product label.
*Refer to product label for use directions
WAREWASHING
Items to be checked
Pre-Check
 Wash Arms
Procedures:  Rinse arms

1. Check the dishwasher for completeness, cleanliness and condition  Standpipes

of all sieves, wash arms, rinse arms, standpipes, curtains, baskets
and transport devices, if necessary, install, clean and/or repair them.  Curtains
2. Check water softener and or water filter (partial demineralisation/  Baskets
demineralisation/reverse osmosis) for completeness and condition, if
necessary, install and/or repair or replace.  Transport devices
3. Check salt levels and, if necessary, refill.
4. Turn on the tap and then turn on the main switch. Products and tools you need
5. Check dosing devices for condition, fill up product reservoir.
6. Switch on the machine, fill it and let it heat up.  Dishmachine
7. Put the dishwasher into operation and let it run for at least 3 baskets
 Warewashing Detergent & Rinse Aid
or 5 minutes without dishes.
8. In the dish washing process, it should be ensured that a wash  Delimer (optional)
temperature of min. 60 °C and a rinse temperature of min. 82 °C is
achieved.
9. Then continue working as usual.

33
WAREWASHING
High-touching Objects
Disinfection of Wares
 Dishes
Procedures:  Cutlery

1. According to the German Public Health Authority (the Robert Koch  Glasses
Institute, RKI), there is no risk associated with using the standard
machine ware wash process to establish the required safety required  Pot & pans
to eliminating the novel SARS-CoV-2 virus from ware.
 Cutting boards
2. Statement of the Robert Koch Institute (RKI): “Dishes may be
transported in closed containers to the dishwasher and washed with  Utensils
a program as usual in a hospital“ (translated from German).
 Transport container
3. Based on the RKI statement, we suggest transporting both soiled
ware and cleaned ware in separate, closed containers to minimize  Bain marie
the possibility of contamination outside of the normal cleaning
process.
4. Containers for used ware shall of course be disinfected after use and
those for clean ware cleaned appropriately. Use an appropriately
labeled container for transporting ware to/from the dish room and
sort ware into the dishwasher using disposable gloves.
5. In the dish washing process, it should be ensured that a wash
temperature of min. 60 °C and a rinse temperature of min. 82 °C
is achieved.

34
ASSURANCE TACTICS - BEST PRACTICES
 Increase frequency of cleaning and disinfection in public spaces during high-traffic
periods to increase visibility of these tasks.

 Script a message for your staff to share with visitors and new or prospective
residents

 Communicate new cleaning standards through your website and via email or
newsletter to residents and their families

 Provide on-property messaging & signage to provide reminders and communicate

your commitment to cleanliness.

 Be clear about expectations for behavior of residents and guests in common areas
with obvious signage (e.g. masks, distancing, temperature checks).

 Where available, provide hand sanitizer at visitor check-in as well as high-traffic

areas that do not have access to soap and water.

 Provide disinfectant and cloths or disinfecting wipes in public areas for use by
employees or residents to encourage heightened sanitation.

 Consider providing an opportunity for residents/visitors/employees to provide

feedback on the cleanliness of your operation to reinforce your commitment to their
wellbeing.

35
PRINTABLE
WALLCHARTS

36
PUBLIC AREAS
Hard Surfaces (Non-Food Contact)

Wear protective gloves. Allow the surfaces to remain

wet for the time specified on
the product label.

Pre-clean visibly soiled Wipe the surfaces or

5
areas to be disinfected. allow to air dry.

Apply Disinfection Solution to high-

touch surfaces such as doorknobs,
light switches, faucets, counter tops,
tables, chair armrests, etc.

Note: If using a bucket ensure the solution is changed regularly.

37
PUBLIC AREAS
Daily Floor Cleaning

1 Pre-clean area to 3 Using a mop apply 5 Pick up dirt/grease with

remove heavy/loose soil, solution to floor. Mop mop.
particularly under using figure of 8
appliances. Place motion.
warning signs at entry.

2 Fill bucket with cold 4 For heavy soiling leave 6 Mop dry or squeegee
water and Floor to soak and/or use to drain and allow to air
Cleaner as indicated on deck brush. dry.
product label.

38
PUBLIC AREAS
Trashing
Wear protective gloves. Empty trash can and Empty trash cart in
1 3 5
Line trash cart with the wipe outside with Multi- main dumpster
appropriate size trash Purpose Cleaner or area.
bag. disinfect, if needed.

Pick up debris. Keep Replace liner if

2 trash cart near, making 4 there is food or
sure not to block aisles liquid.
or hallways.

39
PUBLIC AREAS
Mirrors & Glasses
Spray Glass Cleaner onto a clean cloth. DO NOT spray cleaning solution
directly onto mirror.

NOTE: To minimize streaking, do not use cloths treated with fabric softener.

Beginning at top, wipe surface by moving cloth from left to right and flipping as
necessary until surface is dry and streak-free.

40
PUBLIC AREAS
Large Glass Surfaces
Dip window scrubber Beginning at top, remove Collect solution at
1 3 5
into Glass Cleaner and cleaning solution by bottom with cleaning
apply to window. dragging squeegee cloth.
across window moving
left to right until window
is dry and streak-free.

Scrub surface from top To spot clean trim, spray

2 4
to bottom until surface is cleaning solution onto
covered with cleaning clean cloth and wipe dry.
solution.

41
PUBLIC AREAS
Gym

1 Prepare Disinfectant 3 Allow the surfaces to 5 Rinse where necessary

Solution according to remain wet for the time and allow to dry.
product label. specified on the product
label.

Apply Disinfectant
2 4 Wipe all areas to ensure
Solution using a effective disinfection.
foaming trigger to all
areas to be cleaned.

COVID-19 Hotel Operations Instructions:

Health Club equipment must be wiped down every 2
hours daily with the approved local disinfectant.

42
PUBLIC DINING
Table Surface

Allow additional product soak time for areas with a high

amount of soiling. Rinse with clear water using a clean cloth
After customers leave, clear tabletops and counters of all and allow to air dry. Be certain to clean all edges of
dishware, food debris and other items. tabletops and counters.

Clean entire surface, bottom/underneath side of all tables Use a Disinfection Solution to disinfect entire counter or
at least 15-20 cm from the edge of tabletop/counter using tabletop surface with either a clean cloth and pail
Multi-Purpose Cleaner. Use with a clean cloth and bucket application (damp, wrung-out cloth) or spray bottle
application (damp, wrung-out cloth), or spray bottle and DISINFECT application (spray surface, do not wipe dry). Allow the
clean cloth application (spray surface and wipe clean). surfaces to remain wet for the time specified on the product
label. Allow to air dry before placing items on the
tabletop/counter or before returning to use.

43
PUBLIC DINING
Seating

Use a Disinfection Solution to disinfect chairs, highchairs

(top, bottom and armrests) and booths with either a clean
cloth and bucket application (damp, wrung-out cloth) or
spray bottle application (spray surface, do not wipe dry).
Allow the surfaces to remain wet for the time specified on
the product label. Allow to air dry before returning to use.
Note: If using a bucket ensure the solution is changed
regularly.

Comply with local legislation regarding seating / capacity requirements.

44
PUBLIC DINING
Buffets

1 Where necessary, unplug 4 Rinse surfaces with clear 7

Wipe area with a clean
item and ensure it is cool water and wipe dry.
cloth.
and empty.

2 Remove physical debris. 5 Spray Disinfection Solution

directly over all surfaces.
Allow the surfaces to remain
wet for the time specified on
the product label.

3 Spray Mutli-Purpose 6 Rinse surfaces with clean

Cleaner over all surfaces water.
and clean with cloth. Pay
attention to legs, sides and
under shelves.

45
PUBLIC DINING
Beverage Machines
Remove mixing nozzles, diffusers and cup rest Clean exterior surface (top and sides) and panel
from machine and thoroughly clean and bottom (soda splash area) with Multi-Purpose
Disinfect using the Dishwasher or Manual Cleaner and wipe with clean cloth.
cleaning procedures. NOTE: Pour hot water (min. 45 °C) down drip
NOTE: For Machine Method, use a rack pan to ensure proper drainage.
designed for small items.

To Clean Ice Bin (if present): Remove ice from Spray exterior food contact surface area with
bin. Prepare Multi-Purpose Cleaner as Disinfection Solution. Allow to sit per time
specified by the product label. Place solution specified by product label. Allow to air dry.
into the machine. Allow to soak for at least 5 Reinstall nozzles, diffusers and cup rest. Stock
minutes. Drain the solution and rinse with fresh ice bin with fresh ice, if applicable.
water.

To disinfect ice bin (if present): Repeat Step 2

with Disinfection Solution and allow
surface to remain wet for time specified on
product label before draining. Rinse with clean
water and allow to air dry.

46
PUBLIC DINING
Beverage Refrigerator

Remove beverages and place in temporary Spray surface with Disinfection Solution and allow
refrigerated storage. Remove shelving, to sit for time specified on product label. Allow to air
brackets, etc. dry.
NOTE: Pour disinfection product per label directions
into drain trough to prevent development of mold
and odor-producing bacteria.

Wash, rinse and disinfect all removed parts Return refrigerator to proper temperature. Use
using either the machine or manual solution of Multi-Purpose Cleaner to clean
method. exterior.

Wash interior of refrigerator/freezer with

solution of Manual Detergent. Scrub built-
up food deposits with nylon brush or
scraper. Rinse well with clean water.

47
PUBLIC DINING
Coffee/Espresso Maker

1 Prepare use solution with Delimer Allow the machine to run at least 2 cycles
2x 4 with fresh water.
Product as indicated on product
label.

2 Fill the water reservoir with the 5

Clean exterior surface (top and sides) and
prepared Delimer Solution. panel bottom (splash area) with Multi-
Purpose Cleaner Solution and wipe with
clean cloth.

Switch on the coffee/tea machine

3 and let it soak for 15 minutes. Then
let it drain.

NOTE: Hang a Warning tag on the valve handle to

indicate cleaning is in process and urn should not be
used! Ingestion of the cleaning solution is hazardous.

48
PUBLIC DINING
Work Areas (e. g. Bars, Preparation Areas, Host Stand)

Remove all items such as bowls or utensils. 4 Rinse surfaces with clean water and
wipe dry.

2 Remove physical debris. 5 Spray Disinfection Solution directly

over all surfaces. Allow the surfaces to
DISINFECT
remain wet for the time specified on the
product label.

Spray Multi-Purpose Cleaner over all 6 Rinse with clean water and wipe area
3
surfaces, bottom/underneath side of all dry with a clean cloth.
tables at least 15-20 cm from the edge of
tabletop/counter and clean with cloth. Pay
attention to legs, sides and under shelves.

Note: If using a bucket ensure the solution is changed regularly.

49
RESIDENT ROOMS
Evaluate & Prepare
Remove all dishes and glassware
Look for any spills or stains on the carpet. to be washed outside of room.

Pick up and remove trash/debris from

Check for damaged furniture (lamps, curtains, room.
chairs, etc.).

Remove towels as needed.

Take notice of any unusual odors. Identify odor
source and remove, if possible (smoke, food,
trash, pet messes, body odors, etc.).

Never spray chemicals directly onto live electrical items.

50
RESIDENT ROOMS
Dust Cleaning
Finish room by spraying Air Freshener on soft
Spray Multi-Purpose Cleaner onto cloth. Wipe surfaces, including carpet and curtains. Start at the
down all high-touch points (TV, remote control, light back of the room and work toward the door.
switches, door handles, trash can, etc.). Reapply
product to cloth as needed.

Vacuum carpet.

For hard-surface floors, remove dry soil using a

broom. Spray Floor Cleaner onto flat mop pad. Mop
floor beginning at the back of the room, working
toward the door. Use sticky roller on floor to remove
hair and fine particles.

Never spray chemicals directly onto live electrical items.

51
RESIDENT ROOMS
Bedding

Remove bed linens to be replaced. You might also To avoid soiling linens, dust surfaces above the bed
want to change linens which do not look using Multi-Purpose Cleaner before replacing bed
linens.

Inspect mattress for bed bugs. Make bed with fresh linens. Use sticky roller on bed
to remove hair and fine particles.

52
RESIDENT ROOMS
Clean Resident Bathroom

Apply Bathroom Cleaner as needed. Scrub Wipe down toilet. Use toilet brush to scrub
complete interior surface of shower/tub. bowl.
Rinse and dry surface completely.

Spray Glass Cleaner onto cloth. Wipe Spray Disinfecting Solution on a clean cloth
mirrors top to bottom until there are no and wipe all high-touch points including fixtures
streaks. and light switches.

Wipe down vanity and sink with Bathroom Replace bath towels. Spray floor with
Cleaner. Floor Cleaner. Wipe thoroughly.

Never spray Chemicals directly onto live electrical items.

53
RESTROOMS
Mirrors & Glass Surfaces

1 Spray Glass Cleaner onto a clean cloth.

DO NOT spray cleaning solution directly
onto mirror.

NOTE: To minimize streaking, do not use

cloths treated with fabric softener.

2 Beginning at top, wipe surface by moving

cloth from left to right and flipping as
necessary until surface is dry and streak-
free.

54
RESTROOMS
Partitions & Walls
Spray Multi-Purpose Cleaner on clean cloth and wipe
stall partitions, doors and bathroom walls (from the floor
to an average arm reach height – 61 cm). Allow proper
time to remove heavy soiling.

Spot clean high-tough surfaces. Spray Disinfectant

Solution onto cloth and wipe as needed. Allow the
surfaces to remain wet for the time specified on the
product label.

Check for and remove graffiti with cloth. Report areas

that need paint or repair to your supervisor.

55
RESTROOMS
Hard Surfaces (Counter & Sink)

Wear protective gloves. Pick up debris Scrub surfaces with a non-abrasive sanitary sponge
around sink. or color-coded microfiber cloth (yellow).

Spray sinks, counter tops – including faucets, To disinfect, spray surfaces with Disinfectant
handles, soap dispensers, paper towel Solution and allow surfaces to remain wet for time
dispenser… with Bathroom Cleaner. specified on product label. Make certain to include all
high-touch surfaces, such as faucet handles.

Note: If using a bucket ensure the solution is changed regularly.

56
RESTROOMS
Floors

Mop in "figure 8" pattern with overlaps.

Place warning signs at entrances. Continue mopping until entire floor is clean.
Pre-clean area to remove heavy/loose soil,
particularly under appliances

Remove excess water. Empty dirty cleaning

Dip mop into cleaning solution and wring out solution into mop sink. Wipe dry with mop.
well so mop does not drip.

57
 RESTROOMS
Toilets & Urinals

Flush toilet Reduce water level Apply Bowl Cleaner

Use toilet brush to Wait 5 minutes
by pushing water under rim, around toilet
ensure all surfaces before proceeding.
repeatedly with brush bowl and under water line.
are covered and to
remove dirt.

7 8 9

Foam Bathroom Working towards the seat, Rinse and allow to

Flush toilet before Cleaner onto microfiber
leaving room. clean external surfaces air dry.
cloth (red). with cleaner disinfectant.

58
KITCHEN
Food Contact Surfaces

Allow additional product soak time for areas with a high

Clear counter area of food debris and other items. amount of soiling. Rinse with clear water using a clean cloth
and allow to air dry. Be certain to clean all edges of
tabletops and counters.

Use a Disinfection Solution to disinfect entire counter or

Clean entire surface using Multi-Purpose Cleaner. Use tabletop surface with either a clean cloth and pail
with a clean cloth and bucket application (damp, wrung-out application (damp, wrung-out cloth) or spray bottle
cloth), or spray bottle and clean cloth application (spray DISINFECT
application (spray surface, do not wipe dry). Allow the
surface and wipe clean). surfaces to remain wet for the time specified on the product
label. Rinse with clean water and allow to air dry or wipe dry
with a clean cloth.

Note: If using a bucket ensure the solution is changed regularly.

59
KITCHEN
Tableware
When sorting soiled wares, place flatware in Thoroughly spray the loaded rack to remove
separate bus pan or open rack. Dump liquid loosened food. Wash in dishmachine with
from glasses and cups, and place in glass and Machine Detergent. Use Rinse Aid for
cup racks. Remove excess food from spotless wares.
tableware by hand-scraping into garbage.

After hand-scraping wares, sort and stack the Stack clean dishes in the appropriate dish
same type and size of dishes together (Decoy dolly. Each compartment in the dish dolly
method). should be filled with only one size dish. When
dolly is completely loaded, store in assigned
area and cover to prevent contamination

Load the same type and size of dishes into

racks. When multiple types or sizes of
tableware must be loaded on the same rack,
place smaller items in front of larger ones so
the dishmachine spray will not be blocked.
Note: Hands should be washed after handling/loading dirty tableware into the
dishwasher and before unloading to prevent cross contamination.

60
KITCHEN
Cutlery/Flatware
Fill presoak tub or bus pan with Presoak Sort flatware and transfer from open rack to the
solution as specified by the product label. baskets. Run through dishmachine wash cycle
NOTE: Change presoak solution when water with handles down.
cools or is dirty.

Sort dirty flatware and place into presoak Shake off excess water and allow to air dry and
solution. Ensure flatware is completely cool down. Transfer to empty basket and store
submerged into the solution. Soak for a flatware with handles up. Do not touch eating
minimum of 20-30 minutes. ends of flatware.

Remove flatware and place in a single layer on

an open rack. Rinse off excess food soil, and
then wash in dishmachine. Do not overload.

61
KITCHEN
Warewashing: final work flatware and cutlery

Check dishes for optical

Remove dishes only with clean
cleanliness
hands.
Separation of clean/ dirty area

Soak and rewash dirty dishes.

Remove dishes from machine

Store washed dishes separately from

Tipp racks slightly to empty dirty ones
water in troughs
Allow the dishes to dry in the air
using their own heat.
KITCHEN
Warewashing: final work warewashing machine
Remove and empty sieves Replace all parts correctly

Rinse off curtains

Empty the machine Clean and maintain the outside

of the machine

7 Cleaning the machine

Remove and clean wash arms
environment
Empty and rinse container

Thoroughly flush out the interior 8

of the machine Clean up the environment and
leave the machine open
KITCHEN
Shelves
Remove all items from the shelf and Rinse with clean water and wipe with clean
temporarily store in a clean, dry, safe area cloth.
that does not block traffic or create a hazard.

Spray Multi-Purpose Cleaner generously Apply Disinfection Solution with either a clean
with cloth and wipe so surface remains wet. cloth and bucket or spray bottle application, so
surface remains wet. Allow the surfaces to
remain wet for the time specified on the product
label. Allow to air dry.

Allow cleaning solution to penetrate soils.

Use a scraper or non-scratch pad to loosen
any dried-on food particles.

64
KITCHEN
Food Processing Equipment (e. g. Blender, Slicers)

1 With dry hands, disconnect 4 Clean all removable parts 7 Rinse surrounding areas
unit from power supply before and rinse, preferably using with clean water and cloth.
you start cleaning.. a dishwasher. Allow to air dry.

2 Disassemble removable parts 5 In case of manual cleaning, 8 Reassemble equipment.

to be cleaned. rinse parts with clean water With dry hands switch on
and let them dry on air. power supply ready for
use.

3 Remove any loose food 6 Wet cloth with Disinfection

debris from the equipment. Solution. Allow the surfaces
to remain wet for the time
specified on the product
label.

Never spray Chemicals directly onto live electrical items.

65
KITCHEN
Food Cart - Tray Dispenser

Spray surfaces with Multi-Purpose Cleaner. Wipe surface of food cart/tray dispenser clean with
If soil on surface is greasy, use Degreaser as a dry paper towel or clean cloth. Be certain to clean
specified by the product label. all surfaces including the cart legs.

Spray surface with a Disinfection Solution. Allow

Allow cleaning solution to penetrate soils. Use the surfaces to remain wet for the time specified
a non-scratch pad to loosen any dried-on food on the product label. Rinse with clean water and
particles. allow to air dry.

66
KITCHEN
Sink Area

Drain and rinse all sinks. Squeegee water from all flat
Fill all sinks to low level with hot water and Manual
surfaces. Wipe exterior surfaces with a clean, dry cloth.
Detergent. For sinks with grease buildup and stubborn
stains, use Degreaser.

To disinfect, spray surfaces with Disinfection Solution.

Scrub the inside and outside of all sinks, drain table,
Allow the surfaces to remain wet for the time specified
splash backs, and scrap baskets with a nylon brush and
on the product label. Rinse with clean water and allow to
the detergent solution in the sink.
air dry before washing dishes.

67
KITCHEN
Refrigerator/Freezer Reach-in
Spray surfaces with Disinfection Solution and allow
Remove all food containers and place in temporary
to sit for time specified on product label. Rinse with
refrigerated storage. Remove shelving, brackets,
clean water and allow to air dry.
etc.
NOTE: Pour disinfection product per label directions
NOTE: Freezer temperature must be adjusted to
into drain trough to prevent development of mold and
above freezing (0 °C) before cleaning.
odor-producing bacteria.

Wash, rinse and disinfect all removed parts using

either the machine or manual method.
Return refrigerator/freezer to proper
temperature. Use solution of Multi-
Purpose Cleaner to clean exterior.

Wash interior of refrigerator/ freezer with solution of

Manual Detergent. Scrub built-up food deposits
with nylon brush or scraper. Rinse well with clean
water.

68
KITCHEN
Refrigerator/Freezer Walk-in
Remove all unpacked foods and food packaging from Wipe area with mop to loosen and remove soil.
area. Clear floor of all movable equipment including floor Dry mop or squeegee to remove excess liquid and
mats, plastic door curtains, inside and outside walls, wipe with a dry cloth, if needed, to aid drying. A
each shelving unit and container, carts to be used for wet vacuum may also be used. When dry, replace
moving and holding food. unpacked foods and food packaging and turn on
recirculation fan.
Turn off recirculation fan.
NOTE: If using a product other than Freezer Cleaner, all
food must be removed, and freezer temperature must
be adjusted to above freezing 0 °C.

Wipe up spills and sweep away any loose soil and After cleaning, disinfect with a Disinfection
debris. Use a scraper or abrasive pad to remove Solution and let the surfaces remain wet for the
built-up deposits. time specified on the product label. Allow to air
dry. Do not rinse.

Put out wet floor sign. Do not dilute. Apply Freezer

Cleaner directly to freezer/refrigerator floor surface,
walls and shelving using a mop, sponge or sprayer.
Soak for time specified by the product label
depending on the amount of soil and ice present.

69
KITCHEN
Cutting Boards/Meat Blocks
Remove excess food and loose soil with a spatula into garbage.
1

2 Run through dishmachine. If a dishmachine is not available, clean it manually

with Manual Detergent, rinse off with fresh water. Spray Disinfection Solution
onto boards and allow to remain wet for time specified on product label.

Store Cutting Boards upright with a gap in between and allow to air dry.
3

70
KITCHEN
Ice Machines
Unplug the machine. Remove and discard all Use Multi-Purpose Cleaner to clean exterior.
ice.

Clean the inside of the unit with Manual Spray exterior of tray and door with Disinfection
Detergent. Give special attention to the floor Solution and allow surfaces to remain wet for
of the bin, corners, doors, gaskets, hinges and time specified on the product label. Rinse with
latches. Scrub built-up deposits with nylon clean water and allow to air dry. Plug in machine.
brush or scraper. Fill machine with fresh, new ice.

Wipe with a clean towel, then rinse well with

clean water.

NOTE: Above procedure is only for the ice bins. For procedure to clean the ice
maker, please refer to instructions in the OEM manual.

71
KITCHEN
Mobile Event Equipment (e. g. Live Cooking Equipment)

1 Where necessary, unplug 4 Rinse surfaces with clean 7 Rinse surfaces with
item and ensure it is cool water and wipe dry. clean water.
and empty.

2 5 8
Remove physical debris. Apply Disinfection Wipe area with a clean
Solution directly over all cloth.
surfaces or with a well
wrung cloth.

3 Spray Mutli-Purpose 6 Allow the surfaces to remain

Cleaner over all surfaces wet for the time specified on
and clean with cloth. Pay the product label.
attention to legs, sides and
under shelves.

Never spray Chemicals directly onto live electrical items.

72
LAUNDRY
Collection

Enter the room. Leave cart Stained towels should Stained sheets and
outside of the room. be placed in a small pillow cases should be
laundry bag. placed in the cart's
laundry bag

Enter the bathroom, collect Remove sheets and Transport dirty and
towels and roll them into a pillow cases from the stained linen to the
ball. Put them in the cart's bed. Roll dirty sheets laundry area for sorting.
laundry bag. into a ball and put
them in the cart's
laundry bag.

If guest is suspected or confirmed of having Covid-19 all linen should be placed in a sealed bag and laundry staff informed of
using the correct washing process.
In the event of an Outbreak face protection must be worn.

NOTE: Do not use dirty linen to clean the room.

73
LAUNDRY
Transport
Transport in a closed and appropriately labeled
Wear protective gloves. Separate stained linen
container or laundry bag to the laundry and sort
into separate collection bags.
into laundry machine with disposable gloves

Place soiled linens in cart to transport to laundry.

Avoid overfilling and having linens hanging over
the cart.

NOTE: Carbonised grease from cartwheels

creates stains that likely cannot be removed.

In the event of an Outbreak face protection must be worn.

74
LAUNDRY
Operation
Replace product when
empty. Check liquids levels Check formula chart to If properly loaded, linen
frequently. identify the correct should be at the 10:00
wash formula and 2:00 position between
rotations.

Select formula on the

After cycle is complete,
controller (if applicable).
unload the washer using
a cart designated for
clean laundry only.
For towels: Load machine Dry linen immediately.
all the way to the top. Fill all
washer space. Select appropriate Also remember …
For sheets: Fill all but 15 formula on the washer Use different carts for soiled and clean linen
to 25 cm. Leave two fists of and push start. A disinfection of laundry machine and transport cart
space. is recommended as a pre-caution after each load

Note: Good hand hygiene during and after

collecting, and loading should be observed.
In the event of an Outbreak face protection must be worn.

75
STORAGE & LOADING
Storage Area

Remove all items from Allow cleaning solution Apply Disinfecting Solution
the shelf and temporarily to penetrate soils. Use a with a well wrung cloth so
store in a clean, dry, safe scraper or non-scratch surface remains wet. Let
area that does not block pad to loosen any dried- product sit for time specified
traffic or create a hazard. on food particles. on product label. Allow to air
dry.

Spray Multi-Purpose Rinse with clean water and

Cleaner generously wipe with clean cloth.
and wipe with cloth so
surface remains wet.

76
STORAGE & LOADING
Loading Bay / Hard Surfaces (Non-Food Contact)

1
2 Pre-clean visibly soiled areas to be Allow the surfaces to remain wet for the
3
disinfected. time specified on the product label.

2 Apply Disinfection Solution to high- 4

2 Wipe the surfaces or allow to air dry.
touch surfaces such as switches,
trolleys and door handles.

77
ELECTROSTATIC SPRAYING PROCEDURE
CLEANING AND DISINFECTION GUIDELINES

1 2 3 4

Don required PPE (minimally – Remove trash/debris, Vacuum carpet/entrance Empty trash cans and
sealed dust/mist mask/N95 in linens, food and any ware. mats and vacuum or recycling bins. Replace liners.
addition to any required per the sweep hard-surfaced
SDS), and place ‘Area floors (tile/wood/LVT).
Closed/Out of Service’ signage.

5 6 7 8

Refill air freshener, hand Remove or cover Pre-clean visibly soiled To disinfect using an
sanitizer and disinfectant electronics, high-value areas (e.g., food/drink electrostatic sprayer, apply
wipe dispensers as needed. items or sensitive surfaces. spills) using multi- multi-purpose
purpose disinfectant. disinfectant solution to hard,
non-porous environmental
surfaces.
ELECTROSTATIC SPRAYING PROCEDURE
CLEANING AND DISINFECTION GUIDELINES

9 10 11 12

Begin spraying area from the Ensure treated surfaces remain Wipe surfaces (recommended) Clean glass and windows by
farthest corner ensuring no more wet for contact time indicated or let air dry. For electronics, spraying multi-purpose
than 2 feet (60 cm) between the on product label. Allow spray to spray a cloth and wipe surface. disinfectant or glass cleaner
spray nozzle and the surface. Be settle for 15 minutes before re- on a fresh microfiber to
aware of possible overspray. entering the area. ensure a streak-free finish.

Specific Touchpoints Electronic Touchpoints*

NOTE: Ensure • Doorknobs/pushplates • Elevator buttons
spraying is always • Hand railings • Light switches
away from user • Handles • Thermostat
• Water fountain push plates • Keyboard
13 breathing zone and • Elevator/escalator • Computer mouse
movement is from • Chair armrests • Remote control
sprayed areas to • Reception/concierge desks • Phones
• Countertops/tables • Touchscreens
unsprayed areas. • Faucets/sinks • ATMs
• Fitness equipment/weights
Mop hard-surfaced floors
Refer to product • Luggage carts
(tile/wood/LVT) to remove labels for complete • Bellhop stand
overspray or settled product. directions for use. List is not exhaustive – assess your facility for additional touchpoints.

*Always follow manufacturer direction when treating electronic surfaces. Spray a cloth and wipe surface.
For more information contact
your Ecolab Representative
or visit [Link]/coronavirus