What should be the disinfection method for high touch surfaces in public places?

Wipe or spray disinfectant with 1:100 of 84 disinfectant, at least once a day. The disinfection sequence is from top to bottom, first wipe or spray left and then right, and then wipe with water after 30 minutes.

Summary. For workplace countertop disinfection, 75% ethanol can be used for disinfection, and the ethanol is loaded into a sprayer for spraying, which has a good disinfection effect and has no health effects on people.

Dear, I'm glad to answer for you, and I'm analyzing the disinfection method of the workplace countertop, please wait.

The wrong workplace countertop disinfection methods are [dry and hot boiling ant disinfection], [boiling and boiling disinfection], [pressure steam disinfection], disinfection refers to the process of removing or killing pathogenic microorganisms other than spores by physical or chemical methods to achieve a harmless degree.

Dear, the above is mine, I wish you a happy life.

For workplace countertop disinfection, 75% ethanol can be used to eliminate holes and erections, and Qiaoyou ethanol can be loaded into a sprayer for spraying and disinfecting the sensitive locust, which has a good disinfection effect and has no health effects on people.

Kiss and good night.

High-use items can be cleaned two or three times a day.

The disinfection products used should be legal and effective, and be used in strict accordance with the product instructions, and the disinfection products for animal husbandry should not be used. Attention should be paid to safety in the storage and use of disinfection products to prevent endangering the health of personnel. Disinfectants are preferentially selected products that are non-corrosive and have little harm to the environment, and quaternary ammonium salts, peroxides, chlorine-containing disinfectants, etc. can be selected in turn.

All localities should ensure the disinfection effect, strengthen the quality control of disinfection, and disease control institutions at all levels should do a good job in evaluating the disinfection effect.

If it's a lab item, it's not just a daily cleaning, it's even a routine thing to clean every time.

Because there are too many dangers of reagents, chemicals, and biospills.

Summary. The special room should be an independent compartment, and the special room should be equipped with special tool containers.

Washing and disinfection facilities and air disinfection facilities, the temperature in the special room should not be higher than that.

It has individual air-conditioning facilities. Fast food in medium-sized restaurants and above (including medium-sized restaurants). Shops and school canteens (including canteens of childcare institutions).

Number of diners. Machines with more than one person.

Guanhe enterprises and institutions canteens, collective meal distribution units, ** kitchens.

A pass-through pre-entry room with handwashing, sanitizing, and changing facilities should be set up at the entrance. No.

Other catering service providers who have the conditions to set up a pre-entry room should be at the entrance of the special room.

Hand washing, disinfection, and changing facilities are set up. Hand sanitizing facilities shall comply with this article.

If an ultraviolet lamp is used as an air disinfection facility, the ultraviolet lamp (wavelength.

275nm should be not less than the power.

setting, the UV lamp should be installed with a reflector, and the intensity is greater than.

The ultraviolet lamps in the W cm room should be evenly distributed and hung at a distance from the ground.

Height up to 2m.

There should be special refrigeration facilities in the cold dish room and decorating room. Direct connection is required.

The water used for the finished product should be passed through water purification facilities or equipment that comply with relevant regulations.

**Water purification equipment should be installed in the kitchen room that needs to be in direct contact with the finished product.

There should be a door in the room, and if there is a window, it should be closed (to pass food.

Except for those used) the food delivery window inside and outside the special room should be able to open and close, and the size should be appropriate.

Guanyuan data, catering data analysis, omni-channel scenario analysis solution.

The area of the special room should be suitable for the area of the dining place and the number of diners, and the area requirements for the special room of various catering service providers should be in line with the "Catering Service Provider.

Venue Layout Requirements".

Public places should be equipped with disinfection rooms suitable for their reception capacity, and what conditions should be met for disinfection rooms.

Is it the catering industry?

What are the brief descriptions of the time and concentration of disinfection measures in medical places.

1) Disinfection at any time: Disinfection at any time refers to the timely disinfection of items and places contaminated by cases and infected persons without orange chain symptoms. In places where patients have lived, such as homes, isolation wards of medical institutions, medical observation places and transport tools, the pollutants discharged by patients and the items contaminated by patients should be disinfected at any time, and the disinfection method should be referred to terminal disinfection. Under manned conditions, it is not recommended to spray and disinfect Fubu.

Ventilation measures (including natural ventilation and mechanical ventilation) can be used in places where patients are isolated to maintain indoor air circulation. Ventilation 2 3 times a day, not less than 30 minutes each time. Medical establishments with the capacity should place patients in negative pressure isolation wards, suspected cases should be isolated in a single room, and confirmed cases may be placed in the same room for multiple people.

The non-negative pressure isolation ward in the round hall should be well ventilated, and exhaust air (including natural ventilation and mechanical exhaust) can be used, and air disinfection can also be carried out by circulating air disinfection machine. Under unmanned conditions, the air can also be disinfected with ultraviolet light, and the irradiation time can be appropriately extended to more than 1 hour when disinfected with ultraviolet light. Medical staff and accompanying staff should wash their hands and disinfect them after the diagnosis and treatment and nursing work.

2) Terminal disinfectionTerminal disinfection refers to the thorough disinfection of the source of infection after leaving the relevant place, and it should be ensured that there are no more pathogens in the site and various items in the terminal disinfection. The objects of terminal disinfection include the pollutants (blood, secretions, vomit, excretions, etc.) discharged by cases and asymptomatic infected persons and the items and places that may be contaminated, and it is not necessary to carry out large-scale disinfection of the outdoor environment (including air). Places without visible contaminants that have been briefly moved by cases and asymptomatic infected people do not need to be terminally disinfected.

1.The patient was asymptomatic after the case was hospitalized or died.