Safety and Hygiene Practices | Oberoi Hotels and Resorts

Front Office practices

Belldesk & Doorman

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Front Desk

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Cashier

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Cars and Golf Cart

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Main porch arrival (by golf cart or own car):

Procedure	Frequency
Guests to be greeted with folded hands (namaste), maintaining a safe distance, with no physical contact.	Always
Security personnel, checking guest temperature as per the State Government guidelines and assisting with hand baggage scanning, to wear face mask and white cotton gloves at all times.	Always
As per the State Government Guidelines, Double vaccination status to be verified for all the guests.	Every guest
Doorman should wear face mask and white cotton gloves.	Always
Doorman to offer car door assistance and step back maintaining safe distancing.	Always
Disinfectant wipes and disposable gloves to be given only on request. To be placed only in one location in Front Office, prominently visible to the guest, in a sanitised tray.	Always
Valet to offer car parking facility to the guests. The valet / doorman to politely confirm with the guests if they have not left any sanitiser bottle in their car. If guest requests for the service, valet needs to sanitise the car key and all critical touch points such as car door handle, car seat, driver side seat belt, gear box, gear lever before parking with Virex II 256 (4ml in 1 litre of water). The solution should not be used directly but sprayed on a clean duster and then applied. Car keys will be sanitised when they are left with the doorman and when they are returned to guests.	Always
As per Sate Government guidelines, everyone entering the hotel will undergo a temperature check at the Porte cochere. The hotel doctor will be called to examine any guest who has a temperature of more than 98.6° Fahrenheit. If required, assistance will be provided to ensure further medical care.	Always
Umbrellas should be sanitised.	Always

Baggage Service:

Procedure	Frequency
Guests to be offered the option of carrying their own luggage or having it delivered to their room.	Always
Baggage to be delivered within a standard time. Hotels to attempt to deliver the bag prior to guests reaching the room encouraging less physical contact and prompt delivery.	Always
Bell boy to maintain safe distance from the guest while collecting guest baggage.	Always
The trolley and golf cart to be sanitised using R1 Super	Twice in every shift
Baggage scanning machine to be disinfected.	Twice in every shift
Guests to be encouraged to download the newspaper through their electronic devices.	Always

Procedure	Frequency
Front Desk to be cleaned and disinfected using R1 Super. All counters to be cleaned and disinfected.	Every two hours
Desk telephone to be cleaned using R1 Super and sanitised using Virex II 256 (4 ml in 1 ltr of water).	Every two hours
Laptop screen / keyboard / mouse / printer to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Every two hours
EDC machines to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Every use
Electronic tablets used for check in to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Every use
Hand sanitiser and disposable masks to be available for guests on the sanitisation tray. Disinfectant wipes and disposable gloves to be available on guest request.	Always
Hand held walkie - talkie to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Every two hours
Front desk furniture to be sanitised with R1 Super.	Every two hours

Arrival at Lobby:

Procedure	Frequency
As per the State Government gudelines, guest to be informed that temperature will be taken and recorded once a day during guest's stay.	Always
Guests to be greeted with folded hands while maintaining a safe distance.	Always
Traditional welcome wherever applicable to be done with aarti and petal shower while maintaining safe distance. (Tika and garlanding to be stopped.)	Always
Should a guest wish to sanitise their bags, disinfectant wipes to be offered.	Always
As per State Government Guidelines, If the guest is arriving from a restricted country or region, medical history form to be sent as a part of pre registration process followed at reservation stage. For walk ins, medical history form to be filled on arrival. Every guest to fill the Guest Self Declaration Form upon arrival which can either be done online through QR Code or a printed copy can by provided on request.	Always
For all pre-booked guests, all check-in formalities should be completed online to minimise time spent by the guest at Front Desk.	Always
As per State Governement Guidelines, Temperature reading will be taken for all in-house guests.	Daily
All guest key cards to be sanitized with Virex II 256 (4 ml in 1 ltr of water).	Always
Guests to be informed of waiting messages or documents if any. Documents to be placed in a paper envelope and sealed before handing over to the guest. It can be even pre -placed in the room prior to guest arrival.	Always

Escorting to the guest room:

Procedure	Frequency
A sanitised Ipad along with stylus to be carried for in-room check in experience. The Ipad to be sanitised after every use with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Always
While escorting guests to the room and explaining guest facilities, safe distance to be maintained at all times.	Always

Rooming:

Procedure	Frequency
Prior to opening the door the Front Office Assistant should take guest's permission to enter the room to explain guest room features. Avoid touching any furniture and fixtures in the room.	Always

Check-in formalities:

Procedure	Frequency
Signature for digital registration and identification to be scanned with minimum contact, while maintaining safe distance.	Always
Advise the guest at the time of check in to inform their check out plans in advance so that the bills can be made ready.	Always
Post completing the check-in formalities the Ipad and stylus to be sanitized with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Always
Medical kit available at Front Desk to include mask, disposable gloves, goggles, personal protection gear and bio disposable garbage bag.	Always

Procedure	Frequency
Team member to wear face mask and disposable gloves.	Always
Clean and sanitise the Cashier Desk using R1 Super.	Every guest use and / or after every two hours.
Desk telephone to be cleaned using R1 Super and sanitised with Virex II 256 (4 ml in 1 ltr of water).	Every guest use and after every two hours.
Laptop screen / keyboard / mouse / printer and EDC machine to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Every use
Cashier to sanitise hands before and after every transaction.	Always
Hand sanitisers and disinfectant wipes should be placed at a prominent location, visible to guests.	Always
During very busy period use E check-out by emailing the bill & accepting online payment. Encourage guests to settle bill a night prior, minimizing the movement during busy day hours.	Every check-out

Procedure	Frequency
The car to be sanitised before proceeding to the airport / railway station for guest arrival or departure.	Every pick up and drop
Outsourced cars to be sanitised in the presence of a hotel employee prior to going for pick-up / drop.	Every trip
Chauffeur to wear N-95 face masks and white cotton gloves.	Always
Paging board to be sanitised using R1 super.	Once in each shift
Car sanitisation card to be placed in each car after sanitisation.	Always
Hand Sanitiser bottles to be removed from the car when not in use.	Always
The car should be equipped with sanitiser / disinfectant wipes and disposable face masks. These should be offered to the guest before seating.	Disinfectant wipes to be discontinued.
The chauffeur must maintain a safe distance from the guest.	Always
Guests to be offered QR code to access the music options in the car, In Room Dining menus, Spa menu, newspaper and other hotel information.	Always

Golf Cart

Procedure	Frequency
Golf cart touch points to be sanitised with Virex II 256 (4 ml in 1 ltr of water).	Always
Golf carts to be thoroughly washed.	Once every shift
Safe distancing norms to be maintained while seating guests in golf carts.	Every use
Avoid sharing of golf cart amongst guests who are not known to each other.	Always
Team member driving the golf cart to wear disposable mask. Hands to be washed and sanitised frequently	Always

Concierge

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Operators

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Reservations and Back Office

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Kids Room

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Procedure	Frequency
Team members at the Concierge Desk need to wear face masks.	Always
Clean and sanitise the Concierge Desk using R1 Super.	Every two hours
Desk telephone to be cleaned using R1 Super and sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. Cellular phone to be collected and returned in a sanitised tray.	Every two hours
Laptop screen / keyboard / mouse / printer / iPads to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Always

Phone Charging or Power Bank:

Procedure	Frequency
Guests cellular phone and power bank to be sanitised prior to returning to the guest with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. Cellular phone to be collected and returned in a sanitised tray.	Every guest

Sight-seeing information

Procedure	Frequency
Team member to offer accurate directions and / or transport options with a mobile app of surrounding area.	Every guest request
Printed form of documents like sightseeing options, shopping lists etc. to be avoided and an electronic mode of sharing to be encouraged like Email or WhatsApp. If any hard copy is given to the guest, the same should be disposed after guest use.	Every guest request

Miscellaneous request:

Procedure	Frequency
Any request item like nail clippers, stationery etc. should be sanitised first and delivered on a guest request tray.	Every guest request
All articles (parcels / courier / shopping bags etc.) being received or given to the guest must be sanitised. This is for items already available at Concierge and those being purchased from outside the hotel, on guest request.	Every guest request
All couriers to be sanitised prior to delivering to the guest.	Always

Procedure	Frequency
Clean and sanitise the operator desk using R1 Super.	Twice in a shift
Desk telephone to be cleaned and sanitised using R1 Super.	Twice in a shift
Laptop screen / keyboard / mouse / printer to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Twice in a shift
EDC machines to be sanitised Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Twice in a shift
Frequently asked questions regarding hygiene and sanitisation should be known to all team members.	Always

Reservations & Back Office

Procedure	Frequency
Clean and sanitise the Reservation Desk using R1 Super.	Twice in a shift
Desk telephone to be cleaned and sanitised using R1 Super.	Twice in a shift
Laptop screen / keyboard / mouse / printer / EDC machine to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Twice in a shift
A sanitiser to be available at a prominent location for the team members to use.	Always
Frequently asked questions regarding hygiene and sanitisation should be known to all team members.	Always
Reservation Assistant to proactively request guests to send registration details and photo ID proof through a digital registration system to ensure minimal contact upon check-in.	Always
Reservation Assistant to guarantee all reservations through credit card or a digital payment link. Guest to be informed about the new relaxed cancellation policy.	Always

Kids Room

Procedure	Frequency
Team member responsible for the Kids Club to sanitise hands.	Every half hour
Avoid touching children and in case unavoidable, hands to be sanitised of self and the child.	Always
All games and children furniture to be sanitised using R1 Super (with the exception of electronic games) prior to and post usage. Electronic games to be sanitized with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Always

Boat

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Left Luggage Facility

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Airport Representative

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Jungle Drives

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Dudh Talai and Banyan Tree Jetty

Procedure	Frequency
The guests to be greeted with folded hands.	Always
While escorting the guests, a safe distance is to be maintained.	Always
Jetty to be equipped with hand Sanitisers and disposable masks.	Always

Boat Arrival / Transfers

Procedure	Frequency
Sanitised life jackets to be offered to the guests, while maintaining safe distance. Post the boat ride, life jackets to be cleaned and sanitised.	Always
Guests to be requested to be seated maintaining a safe distance from each other. Seat next to the boatman to be kept empty promoting safe distancing policy.	Always
Mask and sanitiser to be available in the boat.	Always
Guests to be seated maintaining safe distance.	Always
Boat to be sanitised after each ride.	Always
Once the life jackets are removed, they need to be immediately sanitised using R1 Super and stored.	Always

Procedure	Frequency
All left luggage to be sprayed with Virex II 256 (4 ml in 1 ltr of water) prior to storing in the Left Luggage Room.	Always
Luggage scanning machine to be sanitised using R1 Super.	Twice every shift
All the storage spaces to be cleaned using R1 Super.	Once daily
Wheel chairs / Pram to be cleaned and sanitised with Virex II 256 (4 ml in 1 ltr of water).	Prior to and post usage
Pram to be sanitised using R1 Super.	Before and after use

Procedure	Frequency
Airport Representative to greet the guests with folded hands.	Always
Airport Representative to maintain a safe distance from general public at the airport. To wear a mask and carry a hand sanitiser.	Always
Guests to be informed of the car being sanitised for their use.	Always
Airport Representative to escort the guests to the car while maintaining a safe distance.	Always

Procedure	Frequency
Chauffeurs and Naturalist accompanying the guests to wear disposable mask and sanitise their hands frequently.	Every drive
Hand sanitiser, disposable masks and disposable gloves to be kept in every vehicle for jungle drives or excursions.	Every Drive
Hand Sanitiser bottles to be removed from the vehicle when not in use.	Always
Vehicle to be sanitised and cleaned before and after every jungle drive.	Every Drive
Binoculars to be sanitised before and after every jungle drive.	Every Drive
Tea coffee basket should be cleaned and sanitised prior to and after every jungle drive.	Every Drive
Ice box to be washed and sanitised prior to and after every jungle drive.	Every Drive
Jungle drive stool used for guests to be washed and sanitised after every jungle drive.	Every Drive
One team member to be stationed at the main lobby door to open / close the door to avoid the guest touching the door.	Every Drive

Fitness Center

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Business Center

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Boutique

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Procedure	Frequency
Fitness Centre to be manned throughout the operational hours.	Always
A record to be maintained of all guests visiting Fitness Centre such as guest name, time in and time out.	Always
Telephone to be cleaned and sanitised with Virex II 256 (4 ml in 1 ltr of water).	After every guest use
Each hotel to determine the maximum number of guests in the Fitness Center in order to practice safe distancing. If a guest arrives without prior appointment and the gym is occupied to its capacity, alternate time slot to be offered to the guest.	Always
Fruit to be placed in a bowl covered with a cloche.	Always
Soiled towels basket to be sanitised using R1 Super every time the basket is cleared.	Always
TV and music system remote to be cleaned and sanitised with Virex II 256 (4 ml in 1 ltr of water).	After every guest use
All equipment to be cleaned and sanitised with Virex II 256 (4 ml in 1 ltr of water).	Always
Yoga mats to be sanitised after every guest use.	Always
Headphone covers to be discarded and headphone to be sanitised after every guest use.	Always
All touch points to be cleaned and sanitised such as door knobs, remote control, switch plate, thermostat, mini bar handle etc.	Always/twice in a shift

Procedure	Frequency
Sanitisation tray to have hand sanitiser and disposable masks.	Always
Team members to wear disposable mask at all times.	Always
Meeting room and workstations to be cleaned and sanitised.	After every use
Monitor the use and allocation of workstations to maintain safe distancing.	Always

Procedure	Frequency
Boutique Assistant must wear a mask.	Always
Sanitisation tray to have a hand sanitiser and disposable masks.	Always
Boutique door to be kept open, wherever possible.	Always
Guests to be encouraged to santisise their hands prior to touching the items in the Boutique.	Always
There is no need for the gloves to be given to the guest. Team member should offer sanitiser prior to and after touching the items.	Always
Laptop / desktop screen / keyboard / micros / tablet / mouse / printer / EDC Machines to be sanitized with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Always

Security practices

Main Porch

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Main Gate

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Staff Entry-Time Office

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Security office - Control Room

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Procedure	Frequency
Team members to follow all prescribed procedures while following hygiene protocols.	Always
Team members checking guest temperature to wear face masks, face shield and disposable gloves.	Always
Team members to greet guests with a salute while maintaining a safe distance of at least 2 metres.	Always
Tray for guests' personal items to be sanitised with Virex II 256 (10 ml in 1 ltr of water). Virex solution to be sprayed on a clean duster and then applied to the tray.	After every use
Team members to sanitise their gloves frequently and change them while returning from a break.	Every 2 hours
Laptop /desktop screen / keyboard/ walkie talkie to be sanitised with Virex II 256 solution (4ml in 1 ltr of water) which is to be spayed on a clean duster and then applied.	Every 2 hours
All other equipment to be cleaned and sanitised with R1 Super.	Once in each shift

Procedure	Frequency
Team members to wear face masks.	Always
Touch points on the main gate and security cabin located at the main gate to be sanitised with R1 Super.	Twice in each shift
Under belly of all cars to be checked with a mirror or using Under Vehicle Scanning System (UVSS) as per procedure while maintaining a safe distance.	Always
Team members to visually inspect the storage space of the vehicles and not touch any item that may be present therein.	Always
Pedal dustbin to be available in back area for disposal of used gloves and disinfectant wipes.	Always
All surfaces and counter tops of the security cabin to be frequently disinfected with R1 Super.	Twice in each shift

Procedure	Frequency
Team members checking temperature to wear face masks, face shield and disposable gloves.	Always
Body temperature and face mask to be checked for all team members before they are permitted into the hotel premises.	Always
All personnel entering the hotel will undergo a temperature check. Should the temperature of the team member be above 99 degrees Farenheit, HR / Duty Manager to be informed. Temperature log to be maintained where mandated by local authority.	Always
Safe distance to be maintained at all times while entering the hotel. Markers / signages to be used.	Always
Team members to sanitise their personal hand bags using Virex II 256 (10 ml in one litre of water) prior to entering the hotel.	Always
All team members to sanitise their handbags at the sanitisation table placed outside the time office. A pedal dustbin to be available near the sanitisation table.	Always
DFMD and HHMD to be used for screening. Team members to only conduct visual inspection and not touch any team member during screening. Team members to be requested to empty their trouser pockets.	Always
Visitor movement to be regulated with prior appointments. HODs to keep team entrance security informed of any such appointments.	Always
Paper visitor's pass to be issued to all visitors and disposed while exiting.	Always
Team member to assist Purchase team for the movement of material.	Always
Team members to sanitise their hands frequently.	Always
IR / Digital thermometer to be sanitised.	during changeover of team member
Security cabin, counter tops and work stations to be sanitised using R1 Super.	twice in a shift
Touch points of the team entrance gate to be sanitised.	twice in a shift

Procedure	Frequency
All doors, handles, knobs and work station to be sanitised using R1 Super.	Twice in each shift
CCTV video wall and peripherals / laptop screen / keyboard / mouse / IT related peripherals / fire panel box to be sanitised using Virex II 256 solution (4ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Once in every shift
Security assistant to ask team members to make an entry into the key register with their own pen while issuing or receiving keys. If required, a sanitised pen to be offered. All keys to be sanitised using R1 Super before being issued or when being deposited.	Always

Housekeeping practices

External Areas

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Main Porch

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Lobby

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Cloak Rooms

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Procedure	Frequency
Main gate and Security cabin to be cleaned using R1 Super. Touch points of the gate to be cleaned using R1 Super.	Twice in each shift
Light fittings and niches at reachable level to be cleaned using R1 Super.	Once a day
All garden benches to be sanitised at the beginning of each shift & after every guest use , using R1 Super.	After every guest use
Team members to sanitise their hands after cleaning any surface.	Always

Procedure	Frequency
Ash urn in smoking area to be cleaned using Virex II 256 (10ml in 1 ltr of water).	Every 30 minutes
Smoking area walls and pillars to be cleaned using R1 Super.	Every two hours
All counters to be thoroughly cleaned prior to each shift. Counter tops to be cleaned using R1 Super after every use.	Twice in each shift
3M mats / coir mats to be disinfected by spraying Virex II 256 (10 ml in 1 ltr of water). 3M mats to be washed every night.	Twice in each shift
Announcement mike / telephone to be sanitised using Virex II 256 (4 ml in 1 ltr of water).	Twice in each shift

Procedure	Frequency
Counter tops to be disinfected using R1 Super. Oxivir concentrate to be used for sanitising the counter top.	Every two hours
Telephones to be disinfected using R1 Super. Oxivir concentrate to be used for disinfecting the telephones.	Every two hours
Door handles and knobs to be wiped and disinfected using R1 Super.	Every two hours
Floor to be frequently dry mopped and damp mopped with R1 Super. Oxivir concentrate to be used for mopping twice in each shift.	Twice in each shift
After vacumming the carpet / rug / dhurrie Virex II 256 to be sprayed (10 ml in 1 ltr of water).	Twice in each shift
Hand sanitiser to be made available at each counter.	Always
All common touch points like door handles, door knobs, chair arms, table tops to be cleaned using Oxivir concentrate.	Every hour
All furniture and window ledges to be cleaned using R1 Super.	Every two hours

Procedure	Frequency
Hand sanitiser to be made available in all cloak rooms.	Always
Frequent touch points like door handles, wash basin knobs, water closet flush handle, health faucet to be cleaned using R1 Super. Oxivir concentrate to be sprayed and wiped.	Every 30 minutes
Appropriate color coded dusters to be used for cleaning.	Always
Water closet and urinal to be cleaned using R6 while wearing disposable gloves.	Every 30 minutes
Urinal mat to be changed frequently. Before placing fresh urinal mat, floor to be mopped using Oxivir concentrate.	Every 30 minutes
Furniture / stool / dry vanity counters to be cleaned using R1 Super.	Every two hours

Restaurants

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Swimming Pool

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Guest Rooms

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Guest Corridor

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Procedure	Frequency
Floor to be frequently dry mopped and damp mopped using R1 Super. Oxivir concentrate should be used for mopping the floor prior to and after each meal period	After every meal period
Restaurant tables and chairs to be cleaned and disinfected using R1 Super. Oxivir concentrate to be used for disinfecting furniture in the restaurant.	After every guest use
Hostess desk telephone to be disinfected using R1 Super.	Prior to and after each meal period
Buffet counter and service station to be cleaned using R1 Super and a final wipe of Oxivir concentrate.	Prior to and after each meal period

Procedure	Frequency
Chlorine dosage should be monitored and maintained at 0.8 – 1 ppm and PH value of 6.5 -7.5.	Every 30 minutes
Step rails to be frequently wiped and disinfected using R1 Super.	Twice in each shift
Chaise lounge cover (towel) to be changed after each guest use. The chaise lounge to be cleaned using R1 Super.	After every guest use
Swimming pool accessories to be cleaned and sanitised using Oxivir concentrate.	After every guest use
Pool furniture to be realigned maintaining safe distancing norm (distance between each pool lounger to be at least 2 mtrs).	Always

Procedure	Frequency
Deep cleaning of guest rooms to be done using Oxivir concentrate with extra focus on areas / surfaces such as door handles / knobs, remote control, writing table top, switches, telephones, water closet flush handle, health faucet, vanity counter and bathroom floor.	During morning and turndown service
Draw sheet, pillow protector and shower curtain to be sent to laundry for washing.	After every departure
All pillows, cushions, duvets, overlay / mattress protectors to be sent to the laundry for cleaning. Tumble drying to be done for 20 minutes at 88 degrees Centigrade (190.4 degrees Fahrenheit).	Once in 60 days
Face masks and disposable gloves to be worn by team members while cleaning.	Always
Team members to wash their hands after servicing each room. Disposable gloves to be changed after servicing each guest room.	Always
Heavy curtain, sheer curtain, blinds, rugs, dhurries, bed skirting, upholstered furniture and head board to be sprayed with Virex II 256 (10 ml in 1 ltr of water).	After every departure
Post departure, all glassware (mini bar, bed side table, bathroom tumbler) to be sent to dish wash for cleaning. In occupied rooms used glasses to be replaced with clean glasses from the pantry / trolley which have been cleaned in the dish wash at a temperature of atleast 80 degrees Celcius.	Always
Post departure all unused room linen and bath linen to be sent to the laundry for washing.	After every departure
Revision of extra cleaning check list to be done focusing on common touch points.
All guest request items to be cleaned and sanitised before giving these to a guest.	Always
Hand sanitiser (minimum 70% alcohol strength) to be placed in all guest rooms prior to arrival.	Always
"Room Sanitized Card" to be placed on the main door handle after the room has been cleaned, sanitized and inspected.	Always

Procedure	Frequency
All light fixtures and artwork to be cleaned using R1 Super.	Once a day
All shaft knobs to be cleaned using R1 Super.	Once a day
All fire hydrants doors and fire extinguisher handles to be cleaned using R1 Super.	Once a day
Corridor telephone to be cleaned using R1 Super.	Every two hours
All furniture in the corridor / landing to be cleaned using R1 Super with special focus on all touch points.	Twice in each shift
Hand sanitiser and tissue boxes to be made available in all guest landings along with a pedal operated dustbin.	Always
Guest corridor carpet, landing rugs, dhurrie to be sprayed with Virex II 256 (10 ml in 1 ltr of water).	Twice in each shift
Fire exit door handle to be cleaned using R1 Super.	Once a day

Fire Exit Staircase and Landing

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Service Staircase and Landing

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Guest Elevator

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Housekeeping Pantry

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Procedure	Frequency
Light fittings to be cleaned using R1 Super.	Once a day
Hand rails to be sanitised using R1 Super.	Once a day
Hand rails to be sanitised using R1 Super.	Once a day

Procedure	Frequency
Hand rails to be sanitised using R1 Super.	Once a day
Staircase landing and staircase to be cleaned and mopped using R1 Super.	Twice a day
Service elevator to be thoroughly cleaned using R1 Super.	Twice a day
Elevator call buttons to be cleaned and sanitised using R1 Super.	Every two hours

Procedure	Frequency
All touch points like elevator buttons and railings to be frequently cleaned using using Oxivir concentrate.	Every one hours
A free standing signage to be placed outside guest elevators at lobby level encouraging safe distancing.	Always

Procedure	Frequency
Segregate and label the shelves and bins for soiled linen and fresh linen to ensure there is no cross contamination.	Always
Linen shelves, bins, trolleys, cabinets and drawers to be cleaned and sanitised using R1 Super before placing fresh linen.	Once in each shift
All touch points like door handles, electrical switches, thermostats, drawer handles, telephones to be sanitised using R1 Super.	Once in each shift
All equipment to be cleaned and sanitised using R1 Super with special focus on touch points like hose pipes, on / off switches, etc.	Once a day
Floor to be mopped using R1 Super. Special focus to be given to the corners, under linen shelves and behind main doors.	Once in each shift
Soiled linen to be brought down in a separate hamper to the laundry.	Always
Pedal operated dustbin clearly labelled "Medical waste" to be used for disposing used facial masks / gloves / PPE kit, etc. Waste will be brought down in a sealed garbage bag and disposed off safely.	Always
Used dusters to be soaked in R1 Super (4ml in 1 ltr of water) and handed over to the laundry.	Always

Attendant Cloak Room

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Heart of the House

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Doctor's Room

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Offices

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Procedure	Frequency
Housekeeping attendant cloak room needs to be thoroughly cleaned and sanitised using R1 Super.	Once in each shift
Special emphasis to be laid on frequently touched points, such as door handles, knobs (inside and outside), switches, behind doors, wash basin tap, flush knob and health faucet using R1 Super.	Once in each shift

Procedure	Frequency
Staff lockers to be cleaned using R1 Super. Floor to be mopped using Oxivir concentrate.	Twice in each shift
Sanitiser to be made available in each locker room.	Always
Shower and water closet cubicle walls and floor to be thoroughly scrubbed and cleaned using R1 Super.	Twice in each shift
Touch points like urinal flush handle, water closet flush handle, health faucet and wash basin knobs to be frequently cleaned using Oxivir concentrate.	Twice in each shift
Bunk bed linen to be changed after every use. Blankets and pillows to be laundered.	After every use
Shift timings to be planned to allow staggered usage of lockers and cafetaria.

Procedure	Frequency
Doctor's room to be thoroughly cleaned using R1 Super and Oxivir concentrate with special focus on touch points like door handles, thermostat, bed frames, weighing scale etc.	Once a day and after every usage
Linen to be changed every day. Used linen should be given to laundry separately in a sealed bag.	Always

Procedure	Frequency
All offices to be cleaned using R1 Super. Focus on touch points such as switches, door handles, thermostat, counter tops, drawer knobs and furniture.	Once a day
All electronic items to be cleaned using Virex II 256 (4 ml in 1 ltr of water).	Once a day
Basement corridor to be scrubbed using R1 Super.	Once a day

Food & Beverage practices

Guest Service

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Restaurant Checklist

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Bar Checklist

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IRD Checklist

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Procedure	Frequency
Team members to wear mask. Mask to be changed after every meal period / break.	Always
Hostess to greet all guests with folded hands.	Every guest
Temperature of in-house guests to be checked at the restaurant entrance during breakfast service.	Every guest
As per State Government Guidelines, temperature of in-house guests to be checked and recorded at the restaurant entrance during breakfast service.	Every guest
Guest to be offered hand sanitiser, once seated in the restaurant. Disinfectant wipes to be offered only on guest request.	Every table
Guest to be encouraged to view the menu on their own electronic device with the help of the QR code on the table. Fresh printed menus will be available on request.	Every guest
Server to maintain safe distance at all times whilst communicating with guests.	Every guest
Water jugs without lids not to be used.	Always
Glassware to be held by the base / stem during beverage service.	Every table
All beverage cans to be disinfected prior to service. Server to seek guest permission to open the can and serve the beverage.	Always
Clearance from the table to be done expeditiously while minimising contact with the table.	Every table
Tablet, stylus and EDC machine to be sanitised prior to and after each use with Virex II 256 (4ml in 1 litre of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Every table
Clearly labelled pedal dustbin for medical waste only to be available in the service areas of the restaurant for disposing gloves and disinfectant wipes.	Everyday
Guest request items such as power bank, cables, reading glasses, tissue box etc. to be sanitised.	Every use
Sanitised digital device to be offered to the diners. Newspaper to be discarded after guest use.	Every use
Hand bag stand to be sanitised.	Every use
Baby chair to be cleaned and sanitised using R1 Super prior and after each use.	Every use
Employee to carry a small hand sanitiser bottle and to sanitise hands discreetly in guest's presence, before serving the guest.	Always

Procedure	Frequency
Hostess desk to be disinfected using R1 Super.	Prior to and after closure of the shift
Cordless phone and charger at the hostess desk to be cleaned and sanitised using R1 Super.	After every use
Newspaper stand to be cleaned and sanitised using R1 Super.	All meal period
Should a guest request for a newspaper, newspaper to be offered on a sanitised tray. Newspaper to be disposed after use.	All meal period
Offer door assistance to help guest avoid touching door handles. Hands to be sanitised immediately using a hand sanitiser.	After every use
Tables and chairs should be sanitised prior to and after each meal period using R1 Super.	Every meal period
Hand sanitiser to be available at each side station.	Always
Point of Sale terminal, Tablets and EDC machines should be sanitised prior to and after every meal period with Virex II 256 (4ml in 1 litre of water). The solution should not be used directly but sprayed on a clean duster and then applied.	After every use
Side station knobs / surfaces to be sanitised using R1 Super.	Every meal period
All employees to sanitise their hands before handling tablets and EDC machines.	After every use
Tablets and EDC machines to be sanitised prior to and after every use with Virex solution (4ml in 1 litre of water). It should not be used directly but sprayed on a clean duster and then applied.	After every use
Employees to sanitise their hands prior to and after handling currency. Sanitiser to be offered to the guest along with the bill folder.	Always
All salvers and trays to be sanitised.	After every Use
No clearance to be left at any side station.	Always
Team members should wear disposable gloves while handling soiled linen.	Always
Cans, bottles, tetrapak items to be dipped in chlorine solution and wiped.	Always
Shawls to be dry cleaned after every use and sealed in individual bags.	Always

Procedure	Frequency
All door handles to be sanitised using R1 Super.	Always
All tables / credenzas and chairs with wooden arm rest to be sanitised using R1 Super prior to opening the bar.	Twice in a shift
Hand sanitiser to be available at each side station and to be offered to guests. Disinfectant wipes to be available on guest request.	Always
Point of Sale terminals, tablets and EDC machines to be sanitised with Virex II 256 (4ml in 1 litre of water). The solution should not be used directly but sprayed on a clean duster and then applied.	After every use
Beverage display trolley to be cleaned and sanitised using R1 Super.	Twice in a shift
Handles and shelves of the refrigerator to be sanitised using R1 Super.	Prior to and after each shift
All the salvers to be washed and sanitised using R1 Super.	Every use
All telephones to be cleaned using R1 Super and sanitised with Virex II 256 (4ml in 1 litre of water).	Always
The bar service area to be cleaned using R1 Super.	Once daily
Server to sanitise hands before touching the glassware and use a sanitised salver for service. Hands to be washed prior to and after preparing cocktails / drinks.	Always
Server to use sanitised salver while clearing tables.	Every meal period
Hand bag stand to be sanitised.	Every guest use
Bar chess table to be disinfected post every guest use.	Every guest use
Chopping board to be sanitised in food grade chlorine (100 ppm chlorine solution to be kept in a tank in the back area).	Every use
All small bartending equipment to be kept in 100 ppm chlorine solution.	Every use
Bartender to wear disposable gloves when working at bar counter i.e. preparing cocktails, cutting garnishes, handling equipment, handling ice etc.	Always
All equipment like coffee machine, ice crusher, ice bin handle, induction, gratis containers, cutlery trolley, cookie containers, tea selection box etc. to be sanitised.	Every meal period
Employees to sanitise their hands before and after handling any currency. Sanitiser / disinfectant wipes to be presented to a guest along with the bill folder.	Always
Employee to carry a small hand sanitiser bottle and to sanitise hands discreetly in guest's presence, before serving the guest.	Always

Procedure	Frequency
Employee to clean and disinfect the In Room Dining desk using R1 Super.	Twice in a shift
Telephone / charger, Point of Sale, tablets and EDC machines to be sanitised with Virex II 256 (4ml in 1 litre of water) .The solution should not be used directly but sprayed on a clean duster and then applied.	Always
Employee to wear a face mask and carry a hand sanitiser while delivering packed order. Safe distance to be maintained.	Always
All trolleys and food warmer to be sanitised using R1 Super.	Always
Entrance door handles and cupboard handles to be sanitised using R1 Super.	Twice in a shift
Employee to wear gloves and mask when going to a guest room and carry a sanitiser. Guest to be greeted with folded hands.	Always
Seek permission to enter the guest room with the guest order.	Always
Safe distance to be maintained at the time of service and during clearance in the room.	Always
Seek permission to directly post guest charges.	Always
No clearance to be left in pantries / service landings. Rounds to be taken to remove any clearance.	Every hour
All in room amenities to be covered with a cloche.	Always
Server to encourage guests for payment via digital means while taking the order for packed food.	Always
Golf carts to be washed once in every shift.	Always
Golf cart touch points to be sanitised using Virex II 256 (4ml in 1 litre of water).	Always

Pool Guest Service

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Observation Tower

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Butler Services

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Procedure	Frequency
Pool attendant to wear a mask. Guest to be greeted with folded hands maintaining safe distance.	Always
Showers to be cleaned and sanitised using R1 Super.	Always
Pool menus (wooden) to be pre-placed and sanitised using R1 Super.	Always
Water bottles / soda cans / beer bottles to be sanitised with chlorine solution prior to stacking / service.	Always
Loungers, umbrella stands and side tables to be sanitised with R1 Super.	Every guest use
Swimming Pool accessories to be sanitised prior to and after every guest use with R1 Super.	Every guest use
Guest assistance flag to be cleaned and sanitised with R1 Super.	Every guest use
Attendant to sanitise hands if asked to assist with towels.	Every guest use
Chaise loungers to be arranged maintaining safe distance.	Always
Pool towels and chaise lounge cover to be changed after use.	Always
Each hotel to determine the maximum number of guests by the pool in order to practice safe distancing.	Always
Glassware to be held by base / stem only during beverage service.	Always
Server to seek guest permission to open the can and serve the beverage.	Always
All food to be covered with a cloche before pick up. The cloche to be removed on the table.	Always
Clearance from the table to be done expeditiously while minimising contact with the table.	Always
Tablets and stylus to be sanitised prior to and after each guest use with Virex II 256 (4ml in 1 litre of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Every guest use
A tray with sanitiser and tissue paper box should be available to offer to the guest.	Always
Clearly labelled pedal dustbin for medical waste only to be placed in a discreet location to enable guests to dispose off disinfectant wipes.	Always
Frozen fruits for the pool to be placed in correct glassware using tongs.	Always

Procedure	Frequency
Observation Tower to be operational for fixed timings with a designated team member for sanitisation. Team member to offer gloves and masks to each visiting guest.	Always
All touch points like door, door handle, staircase hand rails, sandstone railing and bench to be cleaned and sanitised using R1 Super.	Every use
Cushion covers and shawls to be laundered.	Every use
All counters and under counters to be sanitised before stacking using R1 Super.	Every use
Manual bell to be cleaned and sanitised.	Every use
Binoculars to be sanitised and given to guest on request.	Every use
Menu, menu lights, salvar, tray jack, tissue box, wine chiller and ice caddy to be cleaned and sanitised.	Every use
Limit the number of guests going up to the tower considering safe distance. Maximum four guests to be allowed at a time.	Always
Portable speakers to be cleaned and sanitised after every guest with Virex II 256 (4ml in 1 litre of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Every use

Procedure	Frequency
Team member to clean and disinfect the Butler pantry desk using R1 Super.	Twice in a shift
Telephone / charger, Point of Sale, tablets and EDC machines to be sanitised with Virex II 256 (4ml in 1 litre of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Always
Team member to wear a face mask and white cotton gloves .Cotton gloves to be changed frequently.	Always
Entrance door handles and cupboard handles should be sanitised using R1 Super.	Twice in a shift
Butler on receiving a page, calls the room and understands the request.	Always
Seek permission to enter the guest room.	Always
Safe distance to be maintained at the time of service and during clearance in the room.	Always
Seek permission to directly post guest charges.	Always
No clearance to be left in pantries /service landings. Rounds of floors to be taken to remove any clearance.	Every two hours
All amenities to be covered with a cloche.	Always
All trays, tongs and sugar caddies to be sanitised.	Every use
Employee to sanitise hands in front of the guest before starting packing or unpacking guest belongings. Gloves to be discarded and hands to be sanitised after completion of the task.	Always
Cellular phone / laptop / ipad charger or any other items for guest request to be sanitised prior to delivery.	Always

Kitchen practices

Kitchen

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Standards	Remarks
Clean production and service areas with Suma Multi D2.3L and sanitise them with Suma San D10.1 solution.	Every two hours
Wash all equipment's and utensils with 200 ppm Suma Multi D2.3L using hot water and sanitise them with Suma San D10.1 solution.	Every two hours
Team member to wear complete and fresh uniform including hair net, gloves, masks and aprons.	Always
Team members to change the mask when wet or once every six hours.	Every six hours
Team members to wear disposable gloves where applicable and not to touch any food with bare hands. Gloves to be changed frequently and hands to be washed each time before changing gloves.	Always
Team members to wash hands with Soft care plus and sanitise them with soft care des E or an equivalent sanitizer with minimum 70% v/v alcohol while reporting on duty and returning from break.	Every 30 minutes
Adhere to safe distance norms while working in their designated section. Zones to be created within each section to prevent cross movement.	Always
Sanitising kit to be available in all sections of the kitchen which include a tray, bucket with fresh "SUMA San Quaternary" sanitising solution (200 ppm), wonder wipe and spray bottles with 200 ppm solution.	Always
Sanitise all surfaces and table tops using 200 ppm Suma San D10.1 prior to and after each shift. Suma San to be sprayed from the spray bottles and wiped with a paper towel.	Always
Cooking ladles in each section to be washed with Suma Multi D2.3L and sanitised with Suma San D10.1.	Every hour
Disposable spoons to be used for tasting food.	Always
Team members to use knives & peelers from a sanitised tray.	Always
Standards of coloured chopping board and knife handles to be strictly adhered to. Chopping boards to be washed with Suma Multi D2.3L and sanitised with 200ppm Suma San D10.1.	Always
Team members to discard chef caps in the designated bin.	Always
Team members to be continuously trained on FSSAI guidelines and relevant records to be maintained.	Every month
Skull caps and approved Hand sanitisers to be available near the hand wash sink at the kitchen entrance.	Always
Sanitised cutlery, chinaware, glassware to be handled by team members wearing gloves. Gloves to be changed frequently.	Always
Team members to wear industrial gloves while performing heavy cleaning activities. Hands to be washed and sanitised after each task.	Always
Soiled dusters to be kept in a covered bin soaked in 200 ppm Suma San D10.1 solution.	Always
All door knobs, handles and switches to be sanitised frequently with 200 ppm Suma San D10.1 solution.	Every two hours
All cleaning equipments, mops, reusable protective gear and gloves to be cleaned before and after every use. These should be sanitised with 200 ppm Suma San D10.1 solution.	Every use
Stewarding team members to be assigned to each section of the kitchen to avoid cross contamination.	Always

Laundry practices

Laundry Check List

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Marking, Sorting and Washing

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Linen and Uniform Room

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Procedure	Frequency
Valet to wear a mask.	Always
Greet the guest with folded hands and maintain a safe distance.	Always
Hand washing and sanitising to be done regularly.	Every hour
All laundry wicker baskets to be sanitised before and after laundry delivery using R1 Super.	Always
Laundry basket liners to be washed after every guest use.	Always
Laundry floor to be mopped using R1 Super.	once in each shift

Procedure	Frequency
Laundry team to wear gloves and masks while marking guest garments.	Always
Laundry team to sanitise marking table, bin and marking machine with R1 Super.	Once in each shift
Stainless steel trolley for guest garments to be sanitised using R1 Super. Care to be taken to sanitise wheels.	Once in each shift
Washing machine, pressing equipment, trollies and folding tables to be wiped with R1 Super.	Once in each shift

Procedure	Frequency
Separate sets of trolleys to be maintained for storing and transporting soiled and fresh linen. All trolleys to have liners. Liners to be labelled separately to ensure clear demarcation.	Always
All linen and uniform room trolleys to be sanitised with Oxivir concentrate.	Once in each shift
Laundry golf cart used for transporting soiled and fresh linen to be thoroughly cleaned and sanitised.	Once in each shift
Soiled and fresh linen not to be mixed / stored / placed together at any point of time to avoid cross contamination.	Always
Safe distancing to be practiced. The team to wear disposable masks.	Always
White Food & Beverage linen and uniforms to be washed in chlorine bleach (Clax Hypomagic).	Always
Linen storage racks and uniform cabinets / compactors and shelves to be disinfected using R1 Super prior to placing fresh linen / uniform.	Once in each shift
Fresh linen to be handled only after washing and sanitising hands.	Always
Floor to be mopped using R1 Super.	Once in each shift
Sewing machines to be sanitised using R1 Super.	Once in each shift

Engineering practices

Engineering

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General

Procedure	Frequency
Face mask and disposable gloves to be worn by the team member while attending to any maintenance request in public areas or in vacant guest rooms / occupied guests rooms where guests are not present.	Always
Team members to wash their hands after attending to a maintenance request in a guest room and change the disposable gloves.	Always
All air conditioned spaces the temperature to be maintained between 24 to 26 degrees Celcius and relative humidity to be maintained between 50 to 70.	Always

Water Systems

Procedure	Frequency
Water source, storage tanks & treatment systems to be always secured with access to authorised personnel.	Always
All tanks including hot water tanks to be cleaned and sanitised with pictures and records to be maintained.	Yearly
Filtration system for treatment of raw water to be operated with backwashing of filters.	Always
Primary sanitisation system of injecting USP grade sodium hypochlorite post filtration to be mandatory.	Always
Free available chlorine (FAC) level to be maintained between 0.2 to 0.5 ppm with testing at random points of use. Records to be maintained.	Once every 2 hours
Secondary sanitisation system of inline UV system post chlorination to be operated .	Always
Functioning of UV lamps to be monitored and records to be maintained.	Once every shift
UV lamp quartz glass sleeves to be cleaned. Record to be maintained.	Once every 2 months
Domestic hot water temperature in plant room to be maintained and checked so as to achieve 48 to 52º C at point of use.	Once every 2 hours
Testing of drinking water by NABL accredited laboratory to be organised. Water samples to be taken from different points of use on a rotational basis one at a time.	Fortnightly
Testing of source water and water from treated water storage tank to be conducted by a NABL accredited laboratory.	Monthly
Entire water system to be drained, flushed and refilled with treated water prior to resuming operations post any extended shutdown.	Always

Waste Water System

Procedure	Frequency
STP and ETP to be operated on 24/7 basis by authorised personnel with all operating parameters maintained.	Always
Team members to use personal protective equipment such as dungree, gloves, mask and safety goggles while operating the STP and ETP.	Always
Hand wash facility to be provided within the plant area with soap solution and hand sanitiser.	Always
If treated waste water is used for irrigation then primary sanitisation to be done with sodium hypochlorite. Treated water to be tested once every two hours to ensure FAC levels of 0.2 to 0.5 ppm.	Always
If treated water is used in flushing system or cooling towers then both primary and secondary sanitisation with Sodium Hypochlorite and UV lamps respectively to be carried out mandatorily. Water to be tested once every two hours to ensure FAC levels of 0.2 to 0.5 ppm.	Always
Drain sumps, collection pits and grease tanks within and outside the hotel building to be cleaned by an authorised external agency.	Quarterly
Water seal of all floor drain traps and drain chambers to be intact. Regular draining of water to be carried out in unused drain points to ensure this.	Always
Entire waste water system to be drained, flushed and re-filled with feed waste water prior to resuming operations post any extended shutdown.	Always

Swimming Pool and Water Bodies

Procedure	Frequency
Plant rooms of swimming pools, plunge pools, jacuzzi and water bodies to be secured with access to authorised personnel only.	Always
Filtration system to be operated as per installed capacity.	Always
Pot strainers to be cleaned and filters to be back-washed.	Daily
TCCA-90 granules to be used as disinfectant. Free available chlorine levels to be maintained between 0.8 to 1.2 ppm. pH of pool water to be maintained between 6.8 to 7.2.	Always
Testing to be done with water samples from random points in the pool.	Once every two hours
Suction sweeping of floor, brushing of walls and overflow channels to be cleaned.	Daily
Testing of pool water by NABL accredited laboratory to be organised for swimming pool and jacuzzi. Water of plunge pools to be tested on a rotational basis one at a time.	Monthly
Half of the total quantity of water in the jacuzzi to be drained and replaced with fresh water.	Daily
Water bodies without plantation to be sanitised with TCCA-90 granules. FAC level to be maintained between 0.2 to 0.5 ppm.	Always
Water body water circulation system to be operated to installed capacity.	Always
Floor, walls and overflow channels of water bodies to be suction swept and cleaned.	Once every 2 days
Circulation and filtration system of water bodies with plantation to be continuously operated. No chlorination of these water bodies is required.	Always

Air-Conditioning System

Procedure	Frequency
AC plant, cooling towers, air handling units (AHU), treated fresh air units (TFAU) and ventilation equipment rooms to be secured with access to authorised personnel only.	Always
TFA and exhaust units in guest rooms, team lockers and bunkers to be operated 24/7 with full installed capacity irrespective of occupancy and use.	Always
TFA and exhaust units in guest rooms, team lockers and bunkers to be operated 24/7 with full installed capacity irrespective of occupancy and use.	Always
Cooling and heating coils of all AHUs , TFAs to be thoroughly cleaned with alkaline foaming cleaning agent.	Monthly
Fan coil units (FCUs) in guest rooms to be thoroughly cleaned with alkaline foaming cleaning agent.	Half-yearly
Air filters of guest room FCUs to be thoroughly cleaned with alkaline foaming cleaning agent.	Fortnightly
Air filters of all split units, window units, air washers and AHUs in public areas and heart of the house to be thoroughly cleaned with alkaline foaming cleaning agent.	Weekly
Under counter coolers, walk-in coolers, water coolers. ice machines and other refrigeration equipment in Kitchen to be thoroughly cleaned with alkaline foaming cleaning agent and sanitised using at least 50 ppm of USP grade sodium hypochlorite.	Monthly
External specialist to be engaged locally for the water treatment programme of cooling towers and records to be maintained.	Always
Testing of cooling tower water by NABL accredited laboratory to be conducted.	Monthly

Material Receiving practices

Purchase

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Receiving

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Procedure	Frequency
Team members to conduct meetings using digital mediums. If unavoidable, meetings to be organised ensuring safe distance between participants wearing masks and gloves.	Always
All couriers to be sanitised by using Virex II 256 (10ml in 1 ltr of water).	Always

Activity	Done by
Medical kit to include masks, disposable gloves, goggles, personal protection gear and bio-disposable garbage bag.	Always
All vendors to be informed of the COVID -19 prevention measures and mandatory standards to be adhered to through a letter.	All existing and new vendors
Hotel Security to send the vendor pass electronically (wherever applicable).	Always
Vendor vehicles not to be permitted onto the premises wherever possible. Entering vehicles should be sprayed with Virex II 256 (10ml in 1 ltr of water).	Always
Vendors to present a valid Purchase Order / Vendor Pass on a smart phone wherever possible.	Always
Everyone entering the hotel premises to undergo temperature check. Should temperature be above 99 degrees Fahrenheit the individual will not be allowed inside the premises.	Always
All goods received will be stacked appropriately on pallets and not on the floor of the vehicle. Perishables will be delivered in clean crates.	Always
Challan and invoice to be stamped " checked / sanitised "	Always
Trolleys to be sanitised by spraying with Oxivir five 16 (16 ml in 1 ltr of water).	Every use
Two sets of trolleys to be used. Trolleys marked in red for transferring goods from the vehicle till the Receiving bay and trolleys marked in yellow for transferring goods from the Receiving bay to designated areas in the hotel.	Always
Items received in cardboard boxes / cartons and sealed plastic pack to be sanitised using Oxivir five 16 (16 ml in 1 ltr of water).	Always
All items wrapped in plastic / porous material / metal tins, and any other items that cannot be sanitised, to be quarantined for a period of 24 hours in a pre-designated area.	Always
Fresh vegetables, fruits and eggs to be sanitised using 50 ppm chlorine solution.	Always
Sanitising station to be provided between Receiving area and the entrance to the processing and storage area.	Always
Team members to wear disposable gloves, masks and skull cap.	Always
Receiving area to be cleaned at the beginning of the day, during lunch break and at the end of the day. Floor, work tables, weighing machines, trolleys and sinks to be cleaned and sanitised. All baskets to be washed and sanitised with 100 ppm chlorine solution.	Thrice a day
Chefs conducting quality checks for perishables and food items to sanitize hands prior to and after checks.	Always
Team members to sanitise hands after removing skull caps and aprons.	Always

Heart of House practices

Transport

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Team Arrival

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Employee Changing Room

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Uniform Exchange

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Procedure	Frequency
Team members to ensure safe distancing while they are waiting for the coach / car.	Always
Team members to use hand sanitiser prior to entering the coach / car.	Always
Team members to wear disposable mask during transit.	Always
Team members to sit on earmarked seats in the coach / car to ensure safe distance.	Always
Team members to maintain safe distance while embarking and disembarking from the coach / car.	Always
Chauffeur to wear a mask, disposable gloves and face shield.	Always
Coach / car to be sanitised prior to and after using R1 Super.	Always
All vehicles entering the hotel to be sprayed using Virex II 256 (10 ml in 1 ltr of water).	Always

Procedure	Frequency
Team members to sanitise their hands and wear a fresh mask at the entrance of the hotel. Maintain safe distance while Security checks.	Always
Team members to collect their uniforms and go directly to the lockers.	Always
Team members to wash their hands using liquid soap and warm water for minimum 20 seconds.	Always

Procedure	Frequency
Team members to wash their hands with liquid soap and warm water for minimum 20 seconds.	Always
Team members to maintain safe distancing while using the facilities in the changing room.	Always
Team members to ensure their personal clothes are placed inside the locker. Soiled uniform and staff towel to be handed over to the Uniform Room.	Always
Team members to only keep essential belongings in the locker to maintain personal / locker hygiene.	Always
Clearly labeled dustbin for medical waste (gloves, mask, etc) to be available.	Always
Employee cloak rooms including wet and dry area to be thoroughly cleaned and sanitised.	Always

Procedure	Frequency
Uniform Room Attendant to wear a face mask and disposable gloves.	Always
Uniform Room Attendant must sanitise hands prior to and after handling soiled uniform.	Always
While using the facility and performing the uniform exchange, safe distancing to be maintained.	Always
Request of uniform alteration to be handled maintaining safe distance.	Always
Uniform Room exchange counter to be sanitised using R1 Super.	Every hour

Team Briefings

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Heart of house office

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Service Elevator

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Team Departure

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Procedure	Frequency
Team briefings to happen in open spaces / large areas where possible.	Always
Team members having symptoms like cough / cold / other breathing concerns to be reported to Human Resources Department immediately.	Always
All team members reporting to the department must wear a face mask.	Always

Procedure	Frequency
Hand sanitiser to be available at the entrance of the respective offices.	Always
Workstations to be allocated maintaining safe distance.	Always
Desk telephone to be sanitised using R1 Super.	Once in each shift
Desktop screen / keyboard / mouse / printer to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied.	Once in each shift
Common equipments i.e. photocopier, paper shredder, fax machine to be sanitised using R1 Super.	Once in each shift

Procedure	Frequency
Service elevator buttons, hand railings and elevator doors to be sanitised using R1 Super.	Every two hours
Service elevator use to be restricted to maintain safe distance.	Always
Team to be sensitised to maintain minimum surface contact and not lean on hand railings and walls. Safe distance to be maintained.	Always

Procedure	Frequency
Team members to sanitise their hands after dropping soiled uniforms.	Always
Team members to ensure they are wearing a mask and sanitise their hands before leaving the hotel.	Always

Employee Dining Room

View Details

Procedure	Frequency
Team members to wear hotel uniform whilst dining at employee dining room.	Always
Time slots for various departments to be pre-planned to maintain safe distance for all meal periods.	Always
Team members while serving food to maintain safe distance.	Always
To expedite food service, a Chef to be available for serving as far as possible.	Always
Employee dining room layout to be done keeping safe distance in mind . Wherever possible, dining areas to be extended to outdoor space.	Always
After dining the team members to clean and sanitise their table and chair.	After every use
Cutlery and crockery to be sanitised in 100 ppm chlorine solution for 10 minutes before processing in the dishwasher.	After every use
Team members to wash hands after their meals with liquid soap and warm water for 20 seconds.	After every meal

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