Gastronomie und Hotellerie - Verhalten während der Pandemie

Specifications for cleaning and disinfection in the catering and hotel industry


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.


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.


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.


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.


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


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.


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.


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.


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)


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.


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


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.


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.



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).