by FRANK MEEK, BCE
In the wake of COVID-19, 2020 marked a year of vast change, especially for hoteliers. Increased focus on public health, namely stopping the spread of pathogens, has shed light on the importance of limiting exposure to disease-causing bacteria and viruses. Now, more than ever, customers expect businesses to not only place these efforts at the forefront of their operations but also provide transparency of their improved hygiene and cleaning practices.
Orienting your hotel’s operations around the safety concerns of guests means careful attention to hotel cleanliness. And, while you are likely to have already made improvements to your hotel’s approach, recent innovations in disinfection could improve your efforts tremendously. To make the most of your hotel’s cleaning efforts, consider measuring your current operations against these emerging standards:
RECOGNIZE THE DIFFERENCE
Terms like “cleaning,” “sanitizing,” and “disinfecting” have very different implications. While hoteliers already know the importance of cleanliness, cleaning does not eliminate all germs. Cleaning can wash some germs down the drain, but this does not kill germs. A step further, sanitizing reduces the number of germs on a surface but also does not eliminate 100 percent of germs. Disinfecting, however, kills 100 percent of bacteria, fungi, and viruses on hard, non-porous surfaces and objects through the use of active ingredients. Dirt and grime can create a protective barrier for germs, so a surface must be cleaned before it can be properly sanitized or disinfected. It is important to remember that sanitizing and disinfecting do not remove the need for cleaning.
FOLLOW LABEL PROTOCOLS
When selecting products to keep your hotel pathogen-free, read the product label and adhere to the product’s directions to see the most effective results. Pay attention to the toxicity levels of a product. It’s best to use a powerful disinfectant to kill bacteria and pathogens that may be living on surfaces, while having low toxicity levels to other organisms.
A proactive approach to keeping your hotel pathogen free can make a significant difference in not only limiting exposure and soothing concerns of guests but also in preserving the physical and mental health of your employees by lightening their load. For example, removing unnecessary touchpoints from hotel lobbies and common areas helps relieve stress of cleaning staff, while also eliminating surfaces where germs can multiply. Preventative measures, including effective pest management and proper sanitation practices, are even more critical now to minimize guest exposure to unwanted germs.
By taking active measures to limit the spread of pathogens, you can reassure your guests that you take their safety seriously. Measuring your hotel’s disinfection standards against these guidelines can not only show your dedication to the needs of customers but also help your hotel return to business as usual. ■
Frank Meek is a Technical Services Manager for Rollins. As a board-certified entomologist and 30-year industry veteran, he is an acknowledged leader in the field of pest management. For more information, email [email protected] or visit www.orkincommerical.com.