1. Preparation & Safety

• Equipment: Cleaning crews don full Personal Protective Equipment (PPE) to avoid skin exposure to chemicals.
• Cross-Contamination Prevention: New microfiber towels are used for each zone (e.g., galleys, lavatories, and seating areas) and discarded in biohazard bags.
• Airflow & Ventilation: The aircraft air conditioning is switched off during the initial spraying to prevent particles from circulating.

2. General Disinfection & Cleaning

• Top-to-Bottom Flow: Cleaners work progressively from the ceiling and sidewalls down to the floor.
• High-Touch Hard Surfaces: The crew sprays and wipes tray tables, seatbelts, window shades, and armrests with aviation-approved disinfectants.
• Lavatories & Galleys: Surfaces are thoroughly disinfected using targeted cleaners. All trash bins and catering carts are emptied, cleaned, and sanitized before catering loads.

3. Disinsection (Insect Control)

Mandated by the World Health Organization (WHO) and individual countries, this process prevents the spread of mosquito-borne diseases.

• Pre-Embarkation Spraying: Empty cabins are sprayed with approved insecticides (like permethrin) before passengers board. Crew walk the aisles at a steady pace, spraying overhead lockers and ceilings.
• Top of Descent Spraying: On certain flights, cabin crew may spray the cabin before landing at the destination.

4. Fogging (Deep Sanitation)

For deep sanitization, airlines often use electrostatic sprayers or fogging machines that emit a fine mist of disinfectant. This ensures full 360-degree coverage of every surface, including fabric seats and cargo holds.