Disinfection and pest control in hospitality

Disinfection and pest control in hospitality

Disinfection and pest control are measures aimed at preventing appearance and spread of infectious diseases and are mandatory in hospitality establishments that fall under sanitary inspection.

What is disinfection and pest control?

Disinfection is the process of destroying pathogenic microorganisms on bodies, objects, materials or in a space.

Insect control is the process of exterminating insects that can transmit infectious diseases, cause allergic reactions, be toxic, etc.

Rodent control involves extermination of rats, mice and other rodents that cause and transmit diseases and due to their spreading and intelligence present a great danger.

First recorded cases of disinfection in history

First recorded hygienic activities in the history of mankind such as washing hands, face and body can be considered first cases of disinfection. By mummifying their dead, the Egyptians were in a sense carrying out disinfection, while the ancient Greeks used wine and vinegar as disinfectants.

However, with the invention of a microscope and discovery of microorganisms, disinfection gained in significance. In large part due to findings of Robert Koch (1843-1910), microbiology became a science.

Procedures of pest control

  1. Before disinfection and insect control are carried out in areas where food is stored, food must be protected and pesticides used that will not leave any smell.
  2. During rodent control procedures, poisonous baits need to be placed in restricted, closed and marked boxes keeping in mind and recording their exact placements so that the food is protected.

After rodent control is carried out, left over baits need to be collected, placed in closed boxes and in the end destroyed in a non-harmful manner. 

Examples of correct disinfection procedures

Dishes and silverware are washed after every use in a three-part sink. First, they are thoroughly cleaned, afterwards immersed in a disinfectant for at least 15 minutes and in the end rinsed out with warm water. After they dry, they are placed in closed cupboards.
Refrigerators are cleaned and disinfected at least once a week.

Restrooms are washed at least twice a day or more with detergents and afterwards disinfected. They must be supplied with hot water, soap and paper towels or a hand dryer.

During cleaning and disinfecting, it is recommended to use products that are not a health risk and will not damage working surfaces or objects.

Important remark

All products used for disinfection and pest control must satisfy strict regulations and be approved for usage by a responsible institution.