• Provide conditions for hygienic handwashing (sufficient number of places with liquid clean water, soap dispensers, disinfectants and paper napkins)
• Provide disinfection barriers (in front of the entrance to the facilities, sanitary rooms and kitchens install mats soaked in disinfectant)
• Ensure hygienic disposal of waste
• Ensure the ventilation of the premises several times a day while maintaining optimal room temperature
• Avoid consuming raw or undercooked foods of animal origin
• Increase consumption of foods rich in vitamins with a thorough washing of fruits and vegetables; increase fluid intake
• Clean, wash, and disinfect several times a day: sanitary facilities, corridors, workrooms and surfaces, handrails, handles, electronic devices who come in contact with hands…
• Provide a responsible person in the facility for the implementation of internal cleaning supervision, with a record list of execution
• Stricter measures for disinfection of dishes, utensils, furniture, and floors in buildings for the production of food, kitchens, health care facilities, preschools, schools, boarding schools, and social institutions protection
