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Clean/disinfect hampers or carts with multi-purpose disinfectant. Ensure treated surfaces remain wet for contact time indicated on product label. Use gloves when handling laundry. Hygienically clean linens are defined as, “free of pathogens in sufficient numbers to cause human illness”. This is achieved by washing with approved detergents using traditional high or low temp wash formulas and sufficient drying.
Food Service - FOH Cleaning Guidelines Specific touch points Laundry carts, housekeeping carts, folding tables and shelves, washer and dryer controls, light switches. What products do you need? Multi-Purpose Disinfectant, Glass Cleaner, Food Contact Sanitizer, Manual Detergent What tools do you need? Refillable spray bottles, trigger sprayers, microfiber cloths, detergent and sanitizer pails, non-abrasive scrub pad, putty knife, vacuum, dust pan/broom, mop/bucket, window scrubber/squeegee, ‘Wet Floor’ sign, PPE Cleaning and disinfection guidelines Clean surfaces with a multi-purpose cleaner or manual detergent. • To disinfect high tough points, pre-clean visibly soiled areas. • Spray disinfectant on surface making sure to wet thoroughly. • Allow the surfaces to remain wet for the time indicated in the directions for use on the product label. • Wipe the surfaces or allow to air dry. • Reinforce all personal hygiene requirements, with special attention to hand hygiene. Refer to food code and hand hygiene procedures. • Perform training, reinforcing cleaning, sanitizing, and disinfection procedures with food service staff regularly. • Increase frequency of cleaning and disinfection of “high-touch” hard surfaces. • Provide Personal Protective Equipment (e.g., gloves, gowns, masks) for employees Specific touch points Door handles, push plates, cash register, thresholds and hand railings, chairs and booths, non-food contact tables/counters, beverage station, drive-through window/counter, vending machine, public information/ordering kiosk, take-out order shelves, trash can, telephone and keypad, remotes, refrigerator and freezer handles, refrigerator and freezer curtains, 3-compartment sink and mop sink, sink faucets, soap, sanitizer and towel dispenser, non-food contact cleaning tools, mop buckets, computer and keypad, menus, bill folders and pens. Tabletops / Counter Tops: Cleaning and Disinfection Guidelines NOTE: During a high-risk/outbreak scenario, a disinfection step may be added to tabletop/counter top and the outside of condiment containers using multi-purpose disinfectant. A potable water rinse and sanitization using a food contact sanitizer is required post-disinfection. Refer to product label for required contact time. 38
June 2020 - Belize Enhanced Hotel & Restaurant Guidelines in response to Covid-19