Breakfast organisation
- Hand washing
- Seperate tables and/or different times per room
- Ready served plates
- Disinfection of all shared surfaces
- Dish-washing at 60
Cleaning and disinfection procedures in our rooms and guest houses
- Daily airing for minimum 1 hour
- Thorough hand washing (and/or use of disposable gloves)
- Mouth cover with a face mask
- Use of disinfectant cleaning products and steam cleaner
- Use of clean cloths for each operation, each room
- Before the cleaning procedure all linens and washing cloths are removed and washed on 60° program
- Cleaning of all surfaces from top to bottom
- Disinfection of all shared-use areas and surfaces (doorknobs, water faucets, remote controls,…)
- Floor washing
- 60° program washing for cleaning cloths.
