My writing is returned!

Dec 21, 2006 at 10:41 PM
3 comments

YOUR TEXT	CORRECTED TEXT
To: All Associates - Gargling and handwashing with soap or alcohol disinfectant after using the toilet, before and after handling food must be enforced rigidly.. - Alcohol disinfectant spray bottles must be placed at the staff canteen, washrooms, as well as at each respective office. - Consult doctors immediately if any of symptoms as diarrhea, vomiting, nausea, a low-grade fever, or headache appear. F&B Facilities - Disinfect cooking areas with alcohol disinfectant or "HB Quat" (a special sanitizer by ECO Lab) - All the tables in the restaurants must be disinfected by alcohol. - All the cooking equipment must be wiped off with sodium hypochlorite after washed with dishwashing detergent. - Cutting boards, knives, spatulas, plates and utensils, cleaning cloths, and towels must be disinfected by boiling with 85C hot water for over one minute. - Any cooking ingredients must be wrapped to avoid direct contact with the air. For cooking facilities. - All the staff dealing with delivery of food must wear white coats, gloves, and masks. Cooking ingredients/food - Shellfish such as oysters, scallops or abalones must be taken out from the menus until further notice. - All the food items must be washed upon delivery. Guest Rooms - Housekeeping staff must be disinfected with alcohol in the pantries of each floor before/after the room cleaning. Wash hands thoroughly with soaps after coming back to the Housekeeping office at B1. - Once the guest has become infected, the Housekeeping staff must wear masks and gloves. All the linens from the room must be treated carefully with the procedures indicated in the attachment. - In-room service wagons must be brought down immediately and all the table wares must be washed immediately.	To: All Associates - Gargling and handwashing with soap or alcohol disinfectant after using the toilet and before and after handling food must be rigidly enforced. - Alcohol disinfectant spray bottles must be placed in the staff canteen and washrooms, as well as in each respective office. - Consult doctors immediately if any symptoms such as diarrhea, vomiting, nausea, a low-grade fever, or headache appear. F&B Facilities - Disinfect cooking areas with alcohol disinfectant or "HB Quat" (a special sanitizer by ECO Lab) - All the tables in the restaurants must be disinfected with alcohol. - All the cooking equipment must be wiped off with sodium hypochlorite after being washed with dishwashing detergent. - Cutting boards, knives, spatulas, plates and utensils, cleaning cloths, and towels must be disinfected by boiling in 85C hot water for over one minute. - Any cooking ingredients must be wrapped to avoid direct contact with the air. For cooking facilities. - All the staff dealing with the delivery of food must wear white coats, gloves, and masks. Cooking ingredients/food - Shellfish such as oysters, scallops or abalones must be taken off the menu until further notice. - All the food items must be washed upon delivery. Guest Rooms - Housekeeping staff must disinfect themselves with alcohol in the pantries of each floor before/after cleaning rooms. Wash hands thoroughly with soap after coming back to the housekeeping office in B1. - Once a guest has become infected, the Housekeeping staff must wear masks and gloves. All the linens from the room must be treated carefully with the procedures indicated in the attachment. - In-room service wagons must be brought down immediately and all the tableware must be washed immediately.

YOUR TEXT

CORRECTED TEXT

To: All Associates

- Gargling and handwashing with soap or alcohol disinfectant after using the toilet, before and after handling food must be enforced rigidly..

- Alcohol disinfectant spray bottles must be placed at the staff canteen, washrooms, as well as at each respective office.

- Consult doctors immediately if any of symptoms as diarrhea, vomiting, nausea, a low-grade fever, or headache appear.

F&B Facilities

- Disinfect cooking areas with alcohol disinfectant or "HB Quat" (a special sanitizer by ECO Lab)

- All the tables in the restaurants must be disinfected by alcohol.

- All the cooking equipment must be wiped off with sodium hypochlorite after washed with dishwashing detergent.

- Cutting boards, knives, spatulas, plates and utensils, cleaning cloths, and towels must be disinfected by boiling with 85C hot water for over one minute.

- Any cooking ingredients must be wrapped to avoid direct contact with the air.

For cooking facilities.

- All the staff dealing with delivery of food must wear white coats, gloves, and masks.

Cooking ingredients/food

- Shellfish such as oysters, scallops or abalones must be taken out from the menus until further notice.

- All the food items must be washed upon delivery.

Guest Rooms

- Housekeeping staff must be disinfected with alcohol in the pantries of each floor before/after the room cleaning. Wash hands thoroughly with soaps after coming back to the Housekeeping office at B1.

- Once the guest has become infected, the Housekeeping staff must wear masks and gloves. All the linens from the room must be treated carefully with the procedures indicated in the attachment.

- In-room service wagons must be brought down immediately and all the table wares must be washed immediately.

To: All Associates

- Gargling and handwashing with soap or alcohol disinfectant after using the toilet and before and after handling food must be rigidly enforced.

- Alcohol disinfectant spray bottles must be placed in the staff canteen and washrooms, as well as in each respective office.

- Consult doctors immediately if any symptoms such as diarrhea, vomiting, nausea, a low-grade fever, or headache appear.

F&B Facilities

- Disinfect cooking areas with alcohol disinfectant or "HB Quat" (a special sanitizer by ECO Lab)

- All the tables in the restaurants must be disinfected with alcohol.

- All the cooking equipment must be wiped off with sodium hypochlorite after being washed with dishwashing detergent.

- Cutting boards, knives, spatulas, plates and utensils, cleaning cloths, and towels must be disinfected by boiling in 85C hot water for over one minute.

- Any cooking ingredients must be wrapped to avoid direct contact with the air.

For cooking facilities.

- All the staff dealing with the delivery of food must wear white coats, gloves, and masks.

Cooking ingredients/food

- Shellfish such as oysters, scallops or abalones must be taken off the menu until further notice.

- All the food items must be washed upon delivery.

Guest Rooms

- Housekeeping staff must disinfect themselves with alcohol in the pantries of each floor before/after cleaning rooms. Wash hands thoroughly with soap after coming back to the housekeeping office in B1.

- Once a guest has become infected, the Housekeeping staff must wear masks and gloves. All the linens from the room must be treated carefully with the procedures indicated in the attachment.

- In-room service wagons must be brought down immediately and all the tableware must be washed immediately.