29 Apr 20
Checklist / Guidelines Post COVID 19 for hotels in india
Here are some guidlines for hotels to comply while re-opening the hotels in india post pandemic
No Buffet Service in near future, pre portion food to be served.
In case having displayed buffet, only trained associates to serve food from the buffet, as per FSSAI instructions.
Guest to leave the IRD tray outside their room.
Maintain a Sanitizing checklist.
All employees to become housekeeper.
Clinically clean is the new level of cleanliness.
The amenities kept in the guest room cannot be reused.
Prefer liquid sanitizers only which should have 70% alcohol than gel based sanitizers.
Use water proof mattress and pillow protector.
Only designated staff will handle guest room linen.
Mattresses to be sanitized.
Use washable pillows and wash them above 60 degree temperature.
Bring confidence building measures – so as to bring confidence in our guests. E.g. Security checks vehicle at the entrance & have Door Frame Metal Detectors to ensure safety and security of our guests.
FHRAI in coordination with FSSAI will conduct training for COVID – 19 Awareness for Hotel staff, Certification and conduct Hygiene Audit.
Provide safe and sanitized environment to the guests.
Target domestic market, inbound will take time. 25 million population in India is outbound.
Do not reduce room rates.
Create a room package which should include a Hotel car Airport pick up and drop services.
Screening facility at time office.
Staff zone- lockers should have 10 feet distance between two staff members.
Hotel’s Management to create a COVID-19 Officer/ Coordinator who will be reporting any health related issue in the Hotel or will get in touch with Local Authorities if required.
Use 3 layered Face Masks.
Divide Kitchen into 3 areas – Range Critical Operation Area, Non Range Critical Area & Pre preparation Area and maintain social distancing.
Place individual hand sanitizers in every room.
Use 100 ppm chlorine for sanitizing non veg items & 50 ppm chlorine for veg.
Have 01 Isolation room for every 50 rooms.
Do not send back the staff back home if he/she has any illness.
Marking to be done in staff accommodation.
Do not compromise on social distancing.
Do not use face reading or bio-metric machine for attendance. Use other software or CCTV to check the attendance.
Use high Power Air Blower at Bell Desk and sanitizer with 70% alcohol to sanitize guest luggage.
Use Sodium Hypochlorite (NaClO) to sanitize the receiving area.
All vehicles coming to the Hotel to be sanitized.
Wash Egg Crate in 100 ppm chlorine for 2 minutes.
Use 50 ppm chlorine to wash hard shell vegetables like potato, tomatoes.