anchor.diff:  - provide more bins and empty them more often
   - clear workspaces and remove waste and belongings from the area at the end of a shift
   - use different gowns and towels for each client
  +- make sure that housekeeping staff follow government handwashing guidelines, and make a checklist of all surfaces to be cleaned when each guest vacates
  +- clean keys between guests
  +- carefully consider whether the cleaning and disinfecting products you plan to use are appropriate (such as when working on historic surfaces and heritage sites), and if not, consider alternative approaches such as using temporary non-damaging covers over the sensitive surfaces and cleaning those, or not allowing visitors in the sensitive areas 
  +
   
   ### Handwashing, toilets, changing rooms and showers
   
  
positive.code: 
  <% if calculator.sector?("shops") %>
    ### Shops and branches
  
    Before you reopen you should:
    
    - check if you need to service or adjust ventilation systems, for example they shouldn’t automatically reduce ventilation when there are fewer people on site
    - get advice from your heating ventilation and air conditioning (HVAC) engineer if your systems serve several buildings and you’re not sure if they need adjusting
  
    Once you’re open you should frequently clean objects and surfaces that are touched regularly, such as:
  
  
negative.code: 
    ^ You should follow [government guidance on cleaning food preparation and service areas](/government/publications/covid-19-guidance-for-food-businesses/guidance-for-food-businesses-on-coronavirus-covid-19) at all times.  ^
  
  
    Once you're open you should:
  
  