The True Story: Lebanon Warns of a Severe, Fast-Spreading Flu Wave

LBCI reported on 27 December 2025 that Lebanon's Ministry of Public Health said the country faced a seasonal flu wave of relative severity and rapid spread, driven by influenza A(H3N2). The strain is not new but mutated this season.

The ministry advised regular handwashing, covering coughs and sneezes, wearing masks in enclosed or crowded spaces, avoiding gatherings when ill and getting the annual vaccine, especially older people, children, pregnant women and those with chronic illness.

The Key Lesson: Where Everyone Takes Off Their Mask

Restaurants and cafes in Thailand have customers rotating all day, sharing menus, sauce bottles and tables in closed air-conditioned rooms.

• Sick staff must stay home, since they handle food and customers directly
• Menus, sauce bottles and card machines are shared touch points
• Wipe tables at every turnover, not only at closing
• Closed air-conditioned rooms have little airflow, so ventilate during quiet times
• Use QR or laminated menus that can be wiped

How Flu Spreads

According to the World Health Organization, seasonal influenza spreads easily where people gather, such as schools and nursing homes. It spreads through droplets when people cough or sneeze, and through hands that touch contaminated surfaces and then the eyes, nose or mouth. Most people recover within a week, but young children, older adults, pregnant women and people with chronic illness are at risk of severe disease. Influenza is an enveloped virus, which suitable disinfectants can inactivate.

Risk Register for Restaurants and Cafes

1. Sick staff infecting customers: likelihood medium / impact high / level high. Mitigation: Pre-shift staff screening; stay home with fever. Owner: Restaurant manager
2. Shared menus and sauce bottles: likelihood high / impact medium / level high. Mitigation: QR menus and wiping sauce bottles at every table. Owner: Servers
3. Crowded closed dining rooms at peak: likelihood high / impact medium / level high. Mitigation: Cap seats, ventilate and fog after closing. Owner: Owner
4. Contaminated customer toilets: likelihood medium / impact medium / level medium. Mitigation: Wipe taps and handles hourly. Owner: Housekeeping
5. Stuffy private dining rooms: likelihood medium / impact medium / level medium. Mitigation: Ozone-treat after use and ventilate. Owner: Restaurant manager

7 Steps to Prevent Flu in Restaurants and Cafes

1. Screen staff every shift; those with fever or cough stay home
2. Have staff wear masks during heavy outbreaks
3. Wipe tables, chairs and sauce bottles at every turnover
4. Use QR menus or wipeable laminated menus
5. Place hand gel at the entrance and outside toilets
6. Fog the whole restaurant weekly after closing in flu season
7. Ozone-treat private rooms and staff rooms when empty

How ULV Disinfection Fogging Helps

The World Health Disinfection disinfection service uses ULV fogging machines that turn the disinfectant into a fine mist. It settles across the whole area, including corners, curtains, upholstery and surfaces that hand wiping cannot reach.

• Whole-area coverage without relying on wiping spot by spot
• Quick return to use, typically about 30 minutes after fogging
• Uses Chemgene HLD4H, which meets EN 14476 for virucidal activity according to the product page
• The team wears full protective equipment, so owners and staff do not take the risk themselves
• Report and photos after the job for customers, management or authorities
• Tax invoice with 3% withholding tax for companies and agencies

Ozone Treatment for Closed Rooms and Stuffy Spaces

The World Health Disinfection ozone treatment service uses machines that generate ozone gas from oxygen in the air. It suits closed rooms such as meeting rooms, bedrooms, classrooms, sick bays and vans, helping reduce germs in the air and on surfaces and removing stale odours. Ozone breaks back down into oxygen after treatment, leaving no residue.

• Works alongside disinfection fogging: spray or wipe surfaces first, then use ozone for the air and corners of closed rooms
• No people or pets in the room during treatment: the team seals the room and runs a timer
• Ventilate after treatment before normal use resumes
• Machines tested by Intertek, according to WHD's service page
• Ideal after someone has been ill, such as recovered patients' rooms, shared bedrooms and shuttle vans

Before and After

Frequently Asked Questions

Q: When can a restaurant reopen after fogging? A: Typically about 30 minutes later; fog after closing with food stored away first.

Q: Does ozone help with odours in private rooms? A: Ozone removes stale odours; no one may be inside during treatment, and ventilate afterwards.

Q: Does the fogging disinfectant work on flu? A: The team uses Chemgene HLD4H, which meets EN 14476 for virucidal activity according to the product page, and influenza is an enveloped virus that suitable disinfectants can inactivate. Fogging does not replace vaccination or handwashing.

Q: Can I enter the room right after ozone treatment? A: No one should be in the room during treatment. Ventilate afterwards before normal use; the team will advise the right time for the room size.

Q: Can a restaurant get a tax invoice? A: Yes. Tax invoices are issued and 3% withholding tax is supported. Call 065-556-6294 or LINE @whd268.

Related Links and Sources

• World Health Disinfection disinfection service
• World Health Disinfection ozone treatment service
• Chemgene HLD4H disinfectant and price
• Influenza information from Thailand's Department of Disease Control, hotline 1422
• WHO seasonal influenza fact sheet

Prevent Flu with Disinfection Fogging and Ozone Treatment

Lebanon warned that mutated H3N2 spreads fast, so restaurants should look after both staff and premises. Reduce the risk with the World Health Disinfection disinfection service for dining areas, kitchens and toilets, and the ozone treatment service for private dining rooms and staff rooms. To book, call 065-556-6294 or LINE @whd268.

Call 065-556-6294 | LINE: @whd268