Hotel disinfection records should be kept at least twice a day.

The Market Supervision Bureau issued the "Guidelines for Epidemic Prevention and Control in Catering Service Industry" (hereinafter referred to as the "Guidelines") to guide the catering service industry to do a good job in epidemic prevention and control from the aspects of workplace hygiene, health protection of employees and dining requirements.

the guide points out that places such as dining places, cleaning facilities, personnel passages, toilets and elevators should be disinfected at least twice a day. Catering service providers shall require customers entering the place to wear masks. Catering service business units are forbidden to receive and undertake all group dinner activities, and customers should be avoided from eating in the hall.

Precautions for Hotel Disinfection

Disinfectants used should be in the shelf life, meet the relevant standards of disinfection products, be stored under the specified temperature and other conditions, and be prepared in strict accordance with the specified concentration.

solid disinfectants should be fully dissolved and used. before disinfection, tableware and containers containing direct-entry food should be cleaned to avoid grease stains from affecting the disinfection effect. tableware and containers containing direct-entry food should be completely immersed in the disinfectant for more than 5 minutes, or operate according to the instructions of disinfectant products.