MM Covid 19 Handbook

HYGIENE
Cleaning is essential in preventing any bacteria and viruses from laying dormant
on surfaces and equipment.
What to use?
• Frequent cleaning must be completed with a cleaner capable of killing SARS-
CoV-2.
• Disinfectant, sanitiser and hand wash must have a viricidal claim. If using
hand sanitisers, they must be over 70% alcohol content.
• Aggressive spray bottles of disinfectant on a surface should be avoided to
minimise the risk of spreading any virus. Use a soft spray or pouring
technique.
When to use?
• We will be implementing a bleeper system for handwashing, cleaning down
of surfaces and equipment every 20 minutes.
• Teams must be reminded this is not instead of, but in addition, to the regular
hand washing and cleaning completed as per normal procedures.
• Cleaning of surfaces must include all commonly touched areas; kitchen work
tops, tables, door handles, toilet doors, toilet flush handles, light switches,
keyboards, any phones in use (team phones must be shut away during
working time), delivery tablets, tills, all contact surfaces and kitchen utensils.
• The use of hand sanitisers or gloves in not recommended within the kitchen
(unless for single use i.e. picking up raw meat etc.), as nothing is as good as
rigorous hand washing procedures.
• For front of house areas we will be implementing hand sanitiser stations for
front of house and our guests / delivery drivers etc. which are placed at key
contact areas such as; doorways, entrances, collection points.
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