Guest touch points must be cleaned hourly and team member touch points must be cleaned every two hours. Complete tasks in order. Clean surfaces and sanitize using either a disposable wiper cloth (US/CN only) or single-use towel/cloth. Dispose of the towel or cloth after one use. Team members are to initial after cleaning and sanitizing each touch point. This is not an exhaustive list, you may have additional guest touch points that must be cleaned and sanitized. Refer to your region’s Getting Back to Business Guidebook/Re-Opening Materials for proper sanitizing procedures.
Note: Restaurants in North America must use disinfectant on high frequency guest touch points (Guest Area and Restrooms). These touch points must remain wet for 45 seconds and be allowed to air dry. Continue to use SuperSan sanitizer for Service Area and Backroom touch points.