Hospitality News

The Safe Place Company™ has strategically adapted the concept of HACCP for several types of environ ments in order to excel at each one of the operation’s critical control points where people can get diseases.

HACCP with the broadbased application of the PRONTECH TECHNOLOGY can prevent and eliminate a broad spectrum of harmful pathogens from all surfaces and can be effectively used in any environment.

30 Years of helping the hospitality industry keep environments, people, and places safe and fully PronTech-ed

Hazard Analysis and Critical Control Points (HACCP) is a 1996 FDA protocol to mitigate biological, chemical and physical hazards for the safety and quality of food preparation by identifying unsafe links in the food processing chain. HACCP assures maximum efficacy and is preferred by professionals around the world. HACCP

While we are intensely focused on the elimination and pro tection from Covid-19 we are addressing a broad range of biological hazards that can be divided into three categories: microorganisms, parasites and prions. It has been reported that microorganisms are the principal sources of food borne diseases.

Parasites

Cysticercoid, Tenia spp., trematodes, nematodes, cestodes, Trichinella spp., Echinococcus spp., Cryptococcus spp. and Anisakis spp. are commonly isolated parasites from foods. Raw meat and fish are the riskiest foods for parasite infections.

Prions

Prions are considered as the causative agent of “Bovine Spongiform Encephalitis” (BSE). They are resistant to heat treatments and mainly isolated.

Microorganisms

Microorganisms of concern in facility operations include viruses, some species of bacteria, molds and protozoa. Species of bacteria and molds are able to produce toxic metabolites. Their toxigenic effects can range from mild to severe respiratory, dermal and gastrointestinal disorders or chronic syndromes.

Viruses

The Safe Place Company™ has applied HACCP to new CDC guidelines hospitality industry.

Minimize diseases caused by pathogens which can be transmit ted from one individual to another.

Minimize the risk of transmission by following guidelines provided by UPI.

Follow up with a Pathogen Elimina tion Control Plan in order to avoid the spread of diseases.

Follow up with a regular disinfec tion program in order to minimize the risk of contamination.

Understand the importance of using a registered product for disinfection.

Hepatitis A, poliovirus, rotavirus, orthomyxovirus, influenza, astrovirus and Norwalk viruses are transmitted to man by foods, drinking water and air. Contamination occurs through faucal oral route.

Molds

Molds represent health hazards because of their toxic metabolites called mycotoxins. Mycotoxins may be produced in some plants in the field or during drying and storage under improper conditions.

Algae

Some types of algae such as Cyanobacteria (blue green algae) and Pyrrophyta (dinoflagellates) produce toxic compounds for human being. Poisoning can occur after consumption of seafood fed with these toxic algae.

Bacteria

Food borne diseases caused by performed toxins are referred to as food poisoning (intoxications), whereas the disorders caused by bacterial growth or endotoxin production in the body after ingestion are called food infections. It is very important to understand that bacteria can sur vive on any surface and remains there until the conditions are proper to develop diseases, which do not necessarily have to be located in food. Bacteria can be transmitted by any body fluids to any surface and to any person.

has developed an infection Control Plan that includes preventive measures for personal hygiene as well as the daily disinfecting of lodging facilities associated with the hospitality industry, related equipment, furniture, packaged products, food prep, doorknobs, light switches, and even the building's HVAC filters and duct-work.

Our patented Commercial PronTech technology treats, controls and protects all surfaces-including skin- for all known biological pathogens, such as bacteria, molds, mildew, fungi, and viruses like colds, Rotavirus, Norovirus, MRSA, Flu and Corona viruses, including Covid-19. Continuous on-contact protection remains effective for a minimum of four hours per application.

SAFE PLACE PROTOCOLS HOSPITALITY INDUSTRY

Hospitality

1. Schedule entryway, lobby area, common area, fitness room, pool area and room sanitations to ensure continuous coverage throughout facility hours.

2. Disinfect all of the above area surfaces and common equipment with a surface cleaner and wipe clean.

3. Spray walls, floors, handrails, counter tops and registers with PronTech disinfectant solution.

4. Place the Sanimats on common walking paths and hallways where possible. Mats may be sprayed as often as every four (4) hours for added protection.

5. Fog a solution of PronTech in facility interior common areas and individual rooms to provide the environmental disinfection. Air circulation tools are avail able for this type of application.

6. Place TopSani Hand Sanitizer Stations at intervals throughout the facility and in the individual rooms with notification that it will remain effective for several hours.

7. Treat and repeat at regular intervals.

Hand Sanitizing / PPE Stations

Create sanitizer stations for guests and staff alike... as they come and go from common areas and their own rooms. Provide sanitizing stations throughout the facility and in individual rooms.

Aisles and Waiting Rooms

Common areas inlcude hall ways and entryways, court yards, and cafeterias, gift shops, and supply closets. Sanitizing stations should be placed at entrances and sur face disinfection scheduled at regular intervals to meet room use demands

Hallways and Lobbies

These common areas are cleaned to provide safe and worry-free environments for guests, employees, and ven dors to avoid cross contamina tion. Complete room cleaning and disinfecting is a priority and should be done daily and nightly. This means daily san itizing surfaces and objects that are touched often, such as shelves, countertops, door knobs, to name a few.

Frequently touched surfaces should be cleaned and disinfected at least once a day (i.e., before or after ), and more frequently when possible. r r

99.99% Effective Kill and Prevention gainst Bacteria - Fungi - Viruses - Algae, Including MRSA – Flu/H1N1 – COVID-19

Hard Water Effectiveness (up to 800 ppm CaCO3

Compatibility

Effecive Against Fungi (ex. Aspergillus)

Effective against Viruses

Effective against Gram (+) Bacteria

Affective against Gram (-) Bacteria

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• PRONTECH a unique virucide ,bactericide, fungicide, and algaecide.

• PRONTECH has been used in more than a dozen industrial application for over 30 years • Eco-Friendly,100% biodegradable • Non-alcohol, Non-chlorine • No residue, Eliminates odors • Proven effective against the Live Human Coronavirus • Treats, Controls and Prevents a broad spectrum of

• Safe to use on any surface, Non-carcinogenic

• Easy to mix, 100% soluble in regular tap water

• Kills on contact, Proven effective for at least 24 hours

• Can be used as a laundry additive to protect textiles form disease transfer

• Broad PH tolerance range is 3-11 • Wide temperature tolerance from below freezing to 131°F. • Economical when mixed on site with