We recommend all food contact surfaces, such as food prep tables, kitchen, and packaging areas are cleaned and sanitized on a regular frequency. They do not need to be disinfected.
Customer service areas, dining rooms, or other areas in the restaurant or premises that are exposed frequently to the public should also be regularly cleaned and sanitized. The areas that do not have direct contact with food could also be disinfected. This is important for surfaces that are touched frequently, for example dining room tables, chairs, door knobs, or menus. It would be appropriate to disinfect any area that could be frequently touched or exposed to coughing or sneezing, for example hand-held POS (point of sale) devices or bathroom areas.
- For porous surfaces such as carpeted floor, rugs, and drapes, remove visible contamination and clean with appropriate cleaners indicated for use on these surfaces. After cleaning:
- If the items can be laundered, launder items in accordance with the manufacturer’s instructions using the warmest appropriate water setting for the items and then dry items completely.
- Otherwise, use products suitable for porous surfaces