Hospitality industry: How do we disinfect spaces efficiently?

Creating a safe, clean, and efficiently disinfected space is a decisive factor for both the smooth operation of the HoReCa industry and customer satisfaction, even in post-Covid times. The pandemic of the last year has strongly affected the hospitality sector, and the attention dedicated to the sanitization and disinfection of spaces is now more important than ever. Disinfecting spaces in the HoReCa industry involves the use of appropriate disinfectant solutions and their application on critical surfaces, such as tables, chairs, door handles, kitchen work surfaces, and other high-touch areas.

Do we clean or disinfect?

It is important to distinguish between cleaning and disinfecting surfaces. Cleaning, whether we are talking about various surfaces or food, is done with water and a cleaning product and serves to remove dust and dirt. Disinfection is done using biocidal products, specially designed to reduce and eliminate germs, bacteria, and viruses. Often, surfaces that appear clean can still be contaminated with microorganisms that cannot be seen with the naked eye, a good example in this case being door handles.

How do we efficiently disinfect spaces?

Fortunately, the process of disinfecting spaces is not complicated. We will consider a few simple steps, paying attention especially to areas that customers and employees come into contact with frequently.

1. Cleaning surfaces (especially visibly dirty ones) before disinfection.
2. Using disinfectant products that comply with all safety standards, with certified efficiency against viruses and bacteria.
3. Following the instructions for use of cleaning and disinfection products. On the label of each product, you will find all information regarding how the substance is intended to be used for maximum efficiency.
4. Using the right products for each application. For example, for disinfecting frequently touched electronic devices that do not allow direct contact with liquids (touch screens, keyboards, tablets, POS terminals), you can use disinfectant wipes. Similarly, choosing the right type of product for each area (kitchen, bathroom, dining areas) will make the whole process more efficient.
5. Cleaning with soap and water and disinfecting hands after finishing cleaning, using products with an optimal level of Ethanol.
6. Developing a daily cleaning and disinfection schedule.

Which areas require frequent disinfection?

Certainly, customer-facing areas require increased attention from a disinfection perspective. However, this does not mean that production areas or those intended for employees can be ignored.

What can you do?

• Ensure that frequently touched surfaces are cleaned and disinfected multiple times a day: door handles, light switches, cash registers, workstations, tables and chairs, counters/bars, condiment holders, remote controls, etc.
• Surfaces that come into contact with food must be washed, rinsed, and disinfected after each use: dishes, cutlery, glasses, food preparation surfaces, and beverage preparation equipment.
• Frequent cleaning and disinfection of floors and access areas.
• Ensure that the dishwasher operates at a temperature of at least 60 degrees Celsius and that appropriate detergents and disinfectants are used.
• Restrooms will be cleaned and disinfected regularly.
• Provide adequate consumables to support healthy hygiene. Consumables include soap, hand sanitizer containing at least 60% alcohol, paper towels, and disinfectant wipes.

Your customers, your allies

To welcome your customers back, it is important to consider eliminating factors that can increase the risk of germ transmission, not just the COVID-19 virus, but also other pathogens.

In this regard, implementing rigorous protocols for the disinfection of spaces in the HoReCa industry can play a crucial role. These can include regular disinfection of surfaces and objects with appropriate disinfectant solutions, such as tables, chairs, door handles, and other high-touch areas. It is also important to ensure adequate ventilation in indoor spaces and to promote regular handwashing for customers and staff.

Furthermore, it is important to provide customers with assurances that all necessary measures are taken to guarantee a safe environment. This can include providing hand sanitizer dispensers at the entrance and in other key areas, marking social distancing, and promoting the use of personal protective equipment by staff.

Thus, you can consider:

• Replacing classic menus with either disposable ones or digital versions available by scanning a QR code.
• Eliminating shareable items, such as condiment containers, and replacing them with single-portion versions.
• Efficient organization of the space so as to ensure sufficient distance between tables.
• Placing hand sanitizer containers in as many areas of the rooms as possible.
• Using labels (with personalized messages) for recently disinfected areas (tables, chairs, floors, door handles, etc.), so that customers are aware of the emphasis placed on disinfection.

Doing things correctly is not always enough. For this reason, we encourage open and honest communication with all customers and partners regarding the process of disinfecting production and service spaces, whether they are cafes, bars, restaurants, hotels, or guesthouses.

We are at your disposal with certified and authorized products, professional disinfectants, and cleaning products!

Your Klintensiv consultant,

Marius Spătaru

Phone: 0742.193.981

E-mail: spataru.marius@klintensiv.com

Photo by Sandra Seitamaa on Unsplash