8 hotel disinfection and epidemic prevention measures
01
Employee health protection
Staff masks, protective gloves, 84 disinfectant, disinfectant wipes and other anti-epidemic supplies;
Check the temperature of employees every day and make a record;
Require employees to wear masks on duty and on the way to and from get off work, wash their hands frequently, and wear masks and protective gloves for cleaning work;
The staff dormitory must be disinfected and cleaned daily, and the houses, furniture, doors and windows, etc. must be sprayed
All staff should be trained to master the knowledge of coronavirus protection and reduce going out to avoid infection.
02
Guest Protection Management
Masks, infrared thermometers, disinfectants, hand sanitizers, disinfectant wipes and other essential items for hygiene and epidemic prevention;
Understand the origin of the guests, if there are guests from Wuhan and Hubei, register and report in time;
Monitor the body temperature of the hotel guests every day. If any abnormality is found, send it to the doctor in time, report it as soon as possible, and immediately fully disinfect and isolate the living area of the guests.
03
Hygiene protection in lobby and public areas
Public areas such as the lobby, turnstiles, rest area, etc., if anyone passes by, they will be disinfected immediately;
After the new personnel arrive and leave, immediately disinfect the elevator buttons, car, escalator, etc., and disinfect 3 times a day when there are no new personnel;
Front desk furniture, countertops, items, thermometers, room cards, etc. are disinfected at least 3 times a day;
Use a cleaner to vacuum the entrance and exit carpets/mats, and use a wet vacuum system for hard floor surfaces;
Public facilities such as public laundry rooms and gyms are closed for use.
04
Guest room hygiene protection
The daily ventilation of the guest room is not less than 30 minutes;
Guest room towels, quilts, bed sheets and other cotton fabrics are cleaned by professional washing companies and sterilized at high temperature
Use 75% alcohol to fully disinfect furniture, remote controls, telephones and other guest items;
Use Taihuashi four-in-one cleaning and disinfectant or 84 disinfectant with a dilution concentration of 0.2%~0.5% to thoroughly disinfect the bathroom of the guest room, and use 75% alcohol to completely disinfect the hardware.
05
Hygiene protection in kitchen and dining room
(1) Preventive measures
100% disinfection and cleaning of tableware every day;
Fully implement the meal-sharing system, and the dishes on the table must have public chopsticks;
Towels/rags, knives, cutting boards and other items must be disinfected with ethanol/chlorine, etc.
(2) Personal hygiene of food handlers
Chefs or restaurant waiters must wear masks, hats and gloves when preparing dishes;
Raw and cooked food should be handled and stored separately to avoid cross-contamination.
(3) Food hygiene
Food served in restaurants should be supplied from approved and reputable sources to ensure food safety.
06
Linen management
(1) Linen packaging
Bagging on the spot when sorting the linen;
Rolling technology: wrap the stained part in the linen;
Each load should not exceed 2⁄3 of the laundry bag. It is necessary to pack the dirty linen in a leak-proof bag and send it to the washing supplier;
It needs to be tightly tied to the mouth of the package with a rope.
(2) Linen cleaning
If the mattress is contaminated, the mattress without plastic cover should be steam cleaned, and the pillow without plastic cover should be washed or dry cleaned according to standard cleaning procedures;
The plastic cover should be wiped with 84 disinfectant. The integrity of the plastic cover should be checked before wiping;
For blankets, they should be washed in warm water, then dried in a dryer in the sun or at a low temperature, or dry cleaned;
For quilts, they should be washed with hot water and detergent, preferably in a dryer or in the sun to rinse and dry, or dry clean;
07
ventilation management
(1) Ventilation principle
Disinfect the air outlet and air duct of the air conditioner once a day;
The air-conditioning water system is disinfected once a day;
The fan coil dust return net is disinfected once a month;
Use a high-efficiency filter in the ventilation unit to remove airborne particles and microbial spores from the ventilation system;
Remove potential water sources that may promote virus growth, especially stagnant water in ventilation systems;
Repair and maintain all plumbing and drainage systems;
Repair areas affected by leakage;
Remove and replace contaminated porous materials such as heavily deposited ventilation unit filters, moldy ceiling tiles and moldy carpet;
Disinfect all smooth surfaces (such as wall tiles) that are susceptible to virus contamination;
Provide a dehumidification device to control the humidity within the optimal range.
(2) Ventilation system and equipment maintenance
Appropriate inspection, cleaning, testing and maintenance plans should be developed and followed;
Regularly replace the air filter;
Regularly check the cleanliness and microbial growth of all components of the ventilation system, and clean them as required;
Test system performance according to design specifications, and make necessary adjustments or repairs;
It is best to use an air-cooled condenser instead of a cooling tower. If water cooling towers are used, proper maintenance, such as the use of biocides, should be carried out to prevent the growth of microorganisms;
The ventilation system should be in normal operation and regularly maintained;
The air conditioning system should be cleaned in accordance with the manufacturer’s instructions, and it is recommended that in the air conditioning system, all potential sources of nutrient water be removed (e.g., drip trays, cooling coils, and standing water in sump)
The filter should be replaced or cleaned according to the manufacturer’s instructions. When changing filters, staff should wear appropriate personal protective equipment (eg goggles, gloves, etc.).
Grilles and air ducts should be cleaned regularly.
08
Supplier management
The personnel of various facilities, equipment, services, and maintenance suppliers must do a good job in registration management, and make records of whether such personnel have passed through and come from the epidemic area within 7 days, 14 days, and 30 days;
Turn off the central air conditioner.