Information about the Coronavirus

As a supplier of cleaning and disinfecting agents, we are also closely following the outbreak of the corona virus (SARS-CoV-2). The document “Information about the Coronavirus” contains infos about the virus and recommendations for reducing the risk of infection.

How to act in times of the coronavirus, especially in commercial canteen kitchens, can be found in our information sheet “Commercial rinsing in times of the coronavirus”.

The hygienically perfect disinfection of surfaces has always been an important topic for commercial kitchens and businesses. This importance is currently becoming particularly clear. In our current information sheet “Surface disinfection made easy” you will find information on how you can treat your surfaces quickly and easily with our etolit Wipes and Doyen F40.

Answers to frequently asked questions about the novel coronavirus are provided on the website of the Robert Koch Institute and updated regularly.
www.rki.de

Specifications for cleaning and disinfection in the catering and hotel industry

Baden-Württemberg:

Contact surfaces and objects in the guest area, such as table tops, armrests, light switches and door handles, must be cleaned immediately after soiling and at regular intervals after frequent contact. The dishes used by guests must be washed with a suitable cleaner and at a temperature of 60°C. If glasses are not washed in a dishwasher at 60°C, the manual rinsing process should be carried out with water at a temperature of at least 45°C and sufficient detergent. Furthermore, care should be taken to ensure that the glasses remain in the sink for a sufficient period of time. Careful mechanical cleaning and subsequent drying should also be ensured.

Bavaria:

During the rinsing process a suitable cleaner and a temperature of at least 60°C should be kept. A protection and hygiene concept must be worked out.

Berlin:

Increased cleaning and disinfection is recommended. In addition, the disinfection of the table top after each change of guests or the exchange of table linen.

Brandenburg:

Dishwashing should be done with suitable detergent and temperatures of 60°C. In addition, the concepts and recommendations developed by the professional associations for their members to prevent the spread of SARS-CoV-2 must be observed.

Bremen:

The operators must draw up an operational protection concept with a hygiene plan and rules for occupational safety.

Hamburg:

Contact surfaces that are frequently touched by guests or personnel, such as doors, door handles or similar objects, must be cleaned several times a day.

Hesse:

Appropriate hygiene measures must be taken and monitored by the companies.

Mecklenburg-Western Pomerania:

Changing tablecloths or cleaning the tables after each table change. As well as hand contact surfaces of chairs. Close-meshed cleaning and disinfection of the hand contact surfaces and the sanitary rooms.

Lower Saxony:

A hygiene concept is to be worked out and frequently touched contact surfaces are to be cleaned several times a day.

North Rhine-Westphalia:

Cleaning of the contact surfaces (menus, tables, chairs, etc.) after each use. Used table linen is to be washed at a minimum of 60°C after each use. Dishwashing of dishes should be done by machine at a minimum of 60°C. Only in exceptional cases are lower temperatures with appropriately effective detergents sufficient. Guests must wash their hands after entering the guest area (inside/outside) or disinfect with disinfectant (at least limited virucidal) provided.

Rhineland-Palatinate:

The rinsing process has to be carried out by machine at a minimum of 60°C. Guests have to wash their hands or disinfect them upon entry. Suitable disinfectants must be provided.

Saarland:

All contact surfaces are to be thoroughly cleaned after each change of guests. Cleaning intervals must be specified for particularly highly frequented areas. Dishes and glasses are to be washed with soapy water* and a temperature of 60°C. The use of a dishwasher which ensures the required temperatures is strongly recommended. Suitable hand disinfectant must be provided in the entrance and sanitary areas.

*after contacting the competent authority, the cleaners available from etol meet the requirements and can thus be successfully used against the coronavirus. For further information (Tel: 07804/41-127)

Saxony:

A hygiene concept must be drawn up. Sanitary rooms must be cleaned in cleaning cycles (min. every 6 hours). If necessary, the frequency must be adjusted. A proof of cleaning must be displayed. After removing used dishes, hands must always be washed or disinfected.

Saxony-Anhalt:

Hygiene regulations of the Robert Koch Institute must be observed in all catering establishments.

Schleswig-Holstein:

A hygiene concept must be drawn up here. This should regulate the number of persons in order to be able to keep the minimum distance of 1.5m. Furthermore, the regular cleaning of frequent contact surfaces and sanitary facilities, and regular ventilation of the interior rooms must be carried out. An access regulation for guest toilets must also be drawn up, which guarantees the minimum distance with regard to the premises.

Thuringia:

Increased cleaning and disinfection. Creation of a written hygiene, distance and infection protection concept. In this concept the infection protection rules must be defined and documented.

 

Recommendation:

Our liquid and compact cleaners are alkaline to highly alkaline products, which should always be used in combination with our rinse aids. If the dosage of these components is precisely matched to the rinsing process, a hygienically perfect rinsing result is guaranteed while maintaining the prescribed temperature (60°C-65°C). By using a cleaner containing chlorine, a disinfectant component is added to the wash liquor, which provides additional safety. If you have any questions regarding the effectiveness of our products, please contact us by telephone (Tel: 07804/41-127).

 

 

Useful links – here you will find information specific to each federal state

Link collection for regulations and measures of the individual federal states for the reopening of the gastronomy
(Status 18.05.2020)

Collection of links for ordinances and measures of the In the following list, we have compiled sources from which you can call up information for the respective federal state.

 

Baden-Württemberg:
https://www.baden-wuerttemberg.de/fileadmin/redaktion/dateien/PDF/Coronainfos/200510_SM-WM_CoronaVO_Gaststaetten.pdf

Bavaria:
https://www.dehoga-bayern.de/fileadmin/user_upload/Anlage_Rahmenkonzept_Gastronomie_13.05._final.pdf

Berlin:
https://www.berlin.de/corona/massnahmen/verordnung/

Brandenburg:
https://www.dehoga-brandenburg.de/fileadmin/user_upload/SARS-CoV-2-EindV4.pdf

Bremen:
https://www.gesetzblatt.bremen.de/fastmedia/832/2020_05_12_GBl_Nr_0034_signed.pdf

Hamburg:
https://www.hamburg.de/rechtsverordnungen/13910708/2020-05-12-rechtsverordnung/

Hesse:
http://www.dehoga-hessen.de/index.php?eID=dumpFile&t=f&f=6182&token=5bb97ed8afa1c51b24bfe8b16c81858620d9257b

Mecklenburg-Western Pomerania:
https://www.regierung-mv.de/static/Regierungsportal/Ministerium%20f%C3%BCr%20Wirtschaft%2c%20Arbeit%20und%20Gesundheit/Dateien/Downloads/GVOBl.%20Nr.%2028%20v.%2013.5.2020%20-%20%C3%84ndCor.pdf

Lower Saxony:
https://www.mw.niedersachsen.de/startseite/aktuelles/presseinformationen/gastronomie-in-zeiten-von-corona-wirtschaftsministerium-stellt-hygienekonzept-vor-188188.html

North Rhine-Westphalia:
https://www.land.nrw/sites/default/files/asset/document/2020-05-08_vierte_mantelverordnung.pdf

 Rhineland-Palatinate:
https://corona.rlp.de/fileadmin/rlp-stk/Bilder/Themen/Gesundheit_Pflege/Corona/Handreichung_Hygiene_und_Schutzmassnahmen_Gastgewerbe_final.pdf

Saarland:
https://corona.saarland.de/DE/service/downloads/_documents/wirtschaft/hygieneplan-gastronomie.pdf?__blob=publicationFile&v=7

Saxony:
https://www.coronavirus.sachsen.de/download/SMS-Allgemeinverfuegung-Hygienemassnahmen-2020-05-12.pdf

Saxony-Anhalt:
https://www.dehoga-sachsen-anhalt.de/wp-content/uploads/2020/05/Hygienekonzept-Tourismuswirtschaft-Sachsen-Anhalt-final.pdf

Schleswig-Holstein:
https://www.schleswig-holstein.de/DE/Schwerpunkte/Coronavirus/Erlasse/positivliste_verordnung_corona.html%20pdf

Thuringia:
https://www.dehoga-corona.de/fileadmin/Corona-Daten/Vordnungen/1405_TH_Verordnung_Thu__ringen_12.05.2020_mit_O__ffnungsvoraussetzungen.pdf.

Information Training: Coronavirus

What is COVID-19? Which transmission paths are there? And how do I protect myself?

We have summarized and answered these and other questions in an information training course.

The training course enables you to instruct your employees immediately on the subject of coronavirus and gives tips on how to protect yourself against infection in everyday life.

Start again – hygienically perfect.

Surface disinfection made easy – with the etolit Wipes starter set

The hygienically perfect disinfection of surfaces has always been an important issue for commercial kitchens and businesses.
This importance is currently becoming particularly clear. You will find information in our current information sheet “etolit Wipes Application Declaration”, how you can treat your surfaces quickly and easily with our etolit Wipes and Doyen F40.

Updated – HoReCa after the lockdown – when and how to open the gastronomic facilities

When may the gastronomy in the different federal states reopen? And what measures must be implemented to achieve this?
We have collected all the information for you.

Dates for the reopening of gastronomy in the individual federal states (as of 18.05.2020)

Baden-Württemberg:
On 18 May, restaurants will be allowed to reopen their indoor and outdoor areas under security conditions. From 29 May, hotels may again accommodate tourists.

Bavaria:
From 18 May, restaurants may reopen gradually, starting with the outdoor areas. Indoor restaurants from 25.05.2020. 30.05.2020 is the expected date for the opening of hotels, holiday flats and camping under strict conditions.

Berlin:
From 15 May 2020, restaurants with their own food preparation in Berlin will be allowed to open under certain conditions, such as keeping a minimum distance and presenting hygiene concepts. From 25 May 2020, excursions and city tours as well as guided city tours will be possible again under certain conditions. Hotels may also reopen for tourist overnight stays from 25 May onwards.

Brandenburg:
As in Berlin, restaurants in Brandenburg will be allowed to open on 15 May 2020 with their own food preparation under certain conditions, such as keeping a minimum distance and presenting hygiene concepts. The hotel industry is allowed to open from 25.05.2020.

Bremen:
Reopening of the gastronomy and hotel industry from 18 May 2020.

Hamburg:
Reopening of gastronomy and tourist overnight stays from 13.05.2020.

Hesse:
Reopening of the gastronomy and hotels from 15.05.2020

Mecklenburg Western Pomerania:
Opening of the gastronomy on 09.05.2020 and the hotel industry from 18.05.2020.

Lower Saxony:
Hotels are allowed to open again from 25.05.2020.

Northrhine-Westphalia:
Reopening of gastronomy from 11 May 2020, Hotels from 21.05.2020.

Rhineland Palatinate:
Reopening of the gastronomy from 13.05.2020. Hotels from 18.05.2020.

Saarland:
Reopening of the gastronomy and hotels from 18.05.2020

Saxony:
Reopening of the gastronomy and hotels from 15.05.2020

Saxony-Anhalt:
Reopening of the gastronomy from 22.05.2020. Holiday apartments from 15.05.2020 and hotels from 22.05.2020.

Schleswig-Holstein:
Reopening of the gastronomy and hotels from 18.5.2020

Thuringia:
The reopening should take place on 15.05.2020 for hotels and restaurants. It includes campsites as well as holiday apartments, holiday homes and similar offers, gastronomy, hotels and catering. The serving of alcoholic beverages is regulated by the municipalities themselves.

Important measures for the reopening of the catering trade (as of 08.05.2020)

Entrance Area:
• Provide disinfectant dispenser
• Distance control in the form of separate inputs and outputs
• Regulate access, assign seats if
• Apply distance markings

At the restaurant:

• Place tables in such a way that the guests can keep a distance of at least 1.5m
• Reduce table groups. Max. 6 persons. Make use of the available space even when the occupancy rate is low
• Masks must be worn by kitchen and service staff, also by guests when going to the sanitary facilities
• Avoid dry air, ventilate regularly
• Avoid buffets, salt and pepper shakers if possible
• Cover cutlery and glasses with gloves
• Wash your hands after removing the dishes if possible
• Offer cashless payment
• Play areas for children should be kept closed if possible
• Increase cleaning intervals in sanitary areas
• Frequent disinfection of door handles and handrails

Kitchen:
• Straighten out work areas as far as possible
• Wear mouth and nose protection, gloves and hairnets when preparing food
• Adhere to the temperature requirements of the DIN standards during dishwashing
• Frequent change of cleaning cloths and work clothes