Cleaning preparation: clean and wash all the surfaces, equipment and utensils of the canteen, including dining table chairs, counters, stoves, refrigerators, etc.
Preparation of disinfectants: select appropriate disinfectants, such as chlorine-containing disinfectants or alcohol disinfectants, and configure them correctly according to the instructions.
Disinfection operation: soak a clean rag or sprayer with disinfectant, and evenly spread or spray it on all surfaces of the canteen, including the desktop, floor and door handles.
Focus on key parts: pay special attention to areas that people frequently contact, such as dining tables, chairs, touch screens, etc. And ensure that the disinfectant fully contacts these areas.
Holding time: according to the instructions of the disinfectant, keep a certain contact time, usually several minutes, to ensure the disinfection effect.
Wipe clean: after the disinfectant action time is over, wipe off the residual disinfectant with a clean rag or paper towel, and thoroughly clean the surface with clean water.
Ventilation and drying: open doors and windows, keep the canteen ventilated and promote surface drying.
Regular disinfection: according to the needs, the staff canteen is thoroughly disinfected regularly to ensure hygiene and safety.
Please note that the actual disinfection steps may be slightly different according to the requirements of regions, institutions and relevant regulations. It is recommended to follow the guidance and suggestions of local health departments or relevant competent departments.