Diversey Deep cleaning User Manual
Let’s live!
Deep cleaning procedures
Lower the cross contamination risk
Ensure a welcoming and healthy environment
These materials are provided for general information purposes only and do not replace each user's
responsibility to assess the operational, legal and other requirements applicable to each facility.
Check SDS for detailed information http://sds.diversey.com
for staff and guests
Deep cleaning - part 1
For a healthy environment
Perform to lower the risk of cross-contamination,
by disinfecting key areas and materials
Whether your hotel was a quarantine location or it has been running with
only a few staff members for weeks on end: when it’s time to welcome
back your staff and guests, you want to be double sure it’s safe. Using
these deep cleaning procedures, lower the risk of cross-contamination
and ensure a healthy environment for staff and guests.
F&B
KITCHEN DEEP CLEANING PROCEDURE TIPS
•
AUTOMATIC DISHWASHING PROCEDURE TIPS
•
REDUCE RISK OF LEGIONELLA PRESENCE
•
LAUNDRY
LINEN DEEP CLEANING PROCEDURE TIPS
•
HOUSEKEEPING
HARD FLOORS DISINFECTION
•
Check SDS for detailed information http://sds.diversey.com
RUN ALL
TAPS TO
CLEAR PIPES
CHECK DISHWASHER
UP TO TEMP &
EQUIPMENT
WORKING
RECLEAN
CUTLERY
CLEAN OUT
ICE
MACHINES
CLEAR COMBI
OVENS THOROUGH
WITH WATER
RE-CLEAN
DUSTY
CROCKERY &
GLASSES
CHECK FOR
ODOURS
CLEAN
MAKE SURE
STOCK IS ON
SITE
FRIDGES & FREEZERS
CLEANED, DISINFECTED &
UP TO TEMP.
RE CLEAN
DUSTY POTS
& PANS
DESCALE
DISHWASHER &
BAIN MARIES
CHECK DISPENSERS
HAVE PRODUCT &
WORK
CLEAR GREASE
TRAPS &
DRAINS
CLEAN &
DISINFECT
CONDIMENT
DISPENSERS
CLEAN &
DISINFECT ALL
AREAS INCL.
TOUCH POINTS
ENSURE
PRODUCT IN
DATE
CHECK ALL
EQUIPMENT
WORKING & CLEAN
CLEAN ALL
BEVERAGE
MACHINES
TRAIN STAFF
CLEAN THE
FLOOR
TRIGGER
BOTTLES
Kitchen deep cleaning procedure tips
Before re-opening & on top of general cleaning
Check PIS, SDS for detailed info;
http://sds.diversey.com | © 2020
Diversey, Inc. All Rights Reserved
www.diversey.com
Check SDS for detailed information http://sds.diversey.com
Descale, clean and disinfect all parts
before use
Suma D10 – Suma D5.2*
Allow time for air drying before
stacking*
If the machine is clean, working correctly, chemical dosed & flowing and at correct temperatures then this will be
sufficient to remove SARS-CoV-2
Ensure detergent and rinse aid
are connected and dosed
correctly
Wear gloves when pre rinsing and
loading the dishwasher
Ensure correct washing temperature
60-65°C / keep monitoring
Ensure correct rinse temperature
above 80°C / keep monitoring
Ensure wares are stacked in correct
manner*
Store and transport clean crockery in
closed containers if possible
Always ensure filters are kept clean
and clear & change the wash water
regularly*
Ensure spray arms are functioning
correctly*
Ensure staff are correctly trained on
the use of the dishwasher
Ensure switches, buttons,
dispenser, arms and all touch points
are disinfected regularly
After emptying and cleaning ensure
doors left open to prevent bacteria
growth
Always wash hands with soap
thoroughly before unloading the
dishwasher
Always allow full cycle to complete*
Always wear appropriate PPE
when changing chemical*
Check PIS, SDS for detailed info;
http://sds.diversey.com | © 2020
Diversey, Inc. All Rights Reserved
www.diversey.com
Automatic dishwashing procedure tips
Before re-opening & on top of general cleaning
Check SDS for detailed information http://sds.diversey.com
*Refer to guides & brochures for more info
Legionella occurs naturally in water from many
different environmental sources, but grow
rapidly in the warm, stagnant conditions that
can occur in facilities were water has not being
used during the lockdown.
Therefore it is important to re-assess the risk of
legionella before re-opening of a facility. The
prevention of Legionella focusses on aerosolproducing warm water-containing sources such
as cooling towers, spas, fountains, showers &
hot water holding tanks.
Diversey Consulting offers support services for set up
or check of kitchen’s organisation flow and planning,
as well as implementation of the recommendations
for food safety safeguard.
Reduce risk of legionella presence
Food safety
WHAT TO DO?
Flush at high temperatures
✔
Since Legionella bacteria can exist in man-made water systems, it is imperative
to ensure the water is stored, maintained and distributed at temperatures that
do not encourage the growth and spread of the bacteria.
For all types of buildings, hot-water heater temperatures should be maintained
above 140°F (60°C) and the hot-water temperature to distal points (the point of
connection to a fixture such as a faucet, showerhead, or thermal mixing valve
that blends hot and cold water right before they reach the tap) should exceed
131°F (55°C). A flush of 10 min is recommended when temperatures of 60°C
can be reached. A flush of 5 min is sufficient when temperature of 70° can be
reached.
Please repeat this with a frequency of 1x/month.
✔
It is highly recommended that the staff performing these flushes are protected
with FFP3 masks. If temperatures of minimum 60°C cannot be reached, it is
recommended to verify the potential contamination with samples taken before
re-opening.
Check SDS for detailed information http://sds.diversey.com
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