Cleaning and Disinfecting Protocols
- Thoroughly clean all high-traffic areas, such as lobbies, hallways, and front desks, several times a day.
- Disinfect all commonly used surfaces with bleach, chlorine, alcohol 70%, or virucidal detergents on a frequent basis. Some high-touch surfaces include doorknobs, tables, light switches, countertops, handles, desks, phones, keyboards, faucets, sinks, etc.
- Disinfect room keys after each check-out.
- Clean soft surfaces (carpeted floors, rugs, drapes, etc.) using soap and water, appropriate cleaners, or disinfectants. Launder if possible.
- Clean and sanitize any shared equipment between each use, and provide time for workers to implement these cleaning practices during their shifts.
- Make sanitary supplies readily available to employees, and install hand sanitizer dispensers throughout the property, especially around entrances, exits, and elevators.
- Use single-use cleaning cloths.
- Ensure that sanitary facilities stay operational and stocked at all times.
- Use products approved for use against COVID-19 on the Environmental Protection Agency (EPA)-approved list and provide workers training on chemical hazards, product instructions, ventilation requirements.
- Provide protective equipment to employees, such as masks, disposable gloves, eye protection, and plastic aprons, and require equipment usage during cleaning.
- Clean floors using a vacuum with HEPA filter or other methods that do not disperse pathogens into the air.
- Clean walls with appropriate disinfectant.
- Ensure all water systems and features, such as drinking fountains and decorative fountains, are safe to use.
- Avoid sharing electronics and other work and office supplies wherever possible.
- Close manually operated ice machines or use hands-free machines.
- Consider upgrades to improve air filtration and ventilation.
- Remove reusable materials from rooms and replace with one-time use materials.
- Critical information for guests should be provided as single-use collateral and/or electronically posted.
- Clean all kitchen items, appliances, and areas between each guest stay.
- Provide adequate dish soap and new, unused sponges for each guest upon arrival if applicable.
- Consider replacing utensils with one-time use dinnerware. If not, wash all dishes with at least 140℉ temperature water.
- Bag dirty linens for transport and wash at a high temperature of at least 140℉ and cleaned in accordance with CDC guidelines.
- Wear disposable gloves while doing laundry, and do not shake any laundry.
- Remove and launder all linens between each guest stay, including items that don’t look like they’ve been used.
- Clean and disinfect any laundry hampers.
- Leave rooms vacant for 24 to 72 hours between occupancy.
- Outdoor areas should be cleaned routinely, but they do not require disinfection.
- Develop a quarantine and cleaning plan for rooms where an infected guest has been. Remove the rooms from service until after completing an enhanced cleaning procedure.