Cleaning Guidelines

Cleaning and disinfection process —
A. General principles
Cleaning and disinfecting are two different steps in the overall process, and both are required to lower the risk of contamination. The CDC defines these as follows:
Cleaning removes germs, dirt, and impurities from surfaces or objects, by using soap (or detergent) and water to physically remove germs from surfaces. This process does not necessarily kill germs, but by removing them, it lowers their numbers and the risk of spreading infection.
Disinfecting kills germs on surfaces or objects. Disinfecting works by using chemicals to kill germs on surfaces or objects. This process does not necessarily clean dirty surfaces or remove germs, but by killing germs on a surface after cleaning, it can further lower the risk of spreading infection.
Sanitizing lowers the number of germs on surfaces or objects. This process works by either cleaning or disinfecting surfaces or objects to lower the risk of spreading infection.
Prevent cross contamination by using specific equipment by area (room, bathroom, kitchen)
Plan the process to start with lowest risk areas (bedroom, living room) to highest risk areas (kitchen, bathroom)
Define a cleaning checklist to help ensure completion and keep records (these can be useful in case of guest complaints)
Ventilate the property during and after the process
If guests clean the property themselves, be ready to assess the results and the overall cleanliness of the property and implement a cleaning step if necessary, and a disinfection step in any case, as described below
B. Cleaning process
Clean with water and suitable detergent (WHO/CDC)
Use a detergent or soap and water, and leave to act for enough time, usually 3 to 5 minutes (WHO/CDC)
Rinse, dry, and wipe to remove all products
Clean and disinfect all cleaning equipment
C. Disinfection process
Disinfect using the appropriate chemical per area. Most common EPA-registered household disinfectants should be effective for disinfection. A list of products that are EPA-approved for use against SARS-CoV-2 (the virus that causes COVID-19) is available here. Additional resources are also available on the WHO and the CDC websites.
Follow manufacturer’s instructions for all cleaning and disinfection products utilized (concentration, application method and contact time, etc.). Additionally, diluted household bleach solutions (at least 1000ppm sodium hypochlorite) can be used if appropriate for the surface.
Follow manufacturer’s instructions for application, ensuring a contact time of at least 1 minute, and allowing proper ventilation during and after application. Check to ensure the product is not past its expiration date. Never mix household bleach with ammonia or any other cleanser. Unexpired household bleach will be effective against coronaviruses when properly diluted.
D. Prioritize high-touch surfaces such as
Door handles
Controls and switches (e.g. light switches, cooking controls, television controls, fan pull chains)
Bathroom taps, toilet flush handles, toilet seats
Utensils, cutlery and crockery
Furniture such as chairs, tables, and parts of the bed frames
Children facilities such as bunk beds, toys, or play equipment (if not removed from property)
Linen, including those that appear unused
Refuse, recycling bins, and any waste disposal containers
Cleaning equipment
Guest information, brochures, menus
E. Review linen management
Minimize handling of used linen to minimize risk of contamination, particularly shaking it
Wash linen at highest temperature, and dry completely before storing
Clean linen should be stored and handled separately from used linen (and changed between stays)
Any other solid/bulk waste should be handled separately, and first.
F. Soft Surfaces and Upholstery
To date, there is limited information regarding how long the COVID-19 virus can live on fabric or other soft surfaces.
Most soft surfaces (such as upholstery) can only be sanitized.
Using a pressurized pump sprayer to distribute a sanitizing product across all soft surfaces is best. Be 
sure to know the limitations of your product and that it is safe to use on the soft goods in the property.