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Hygiene and sanitation

I. General Hygiene Practices

Ensure all staff are trained on hygiene protocols.

Provide personal protective equipment (PPE) for all staff.

Implement regular handwashing practices, with soap and sanitizer stations available.

Promote a no-touch policy where feasible (e.g., contactless payments).

Regularly monitor and enforce adherence to hygiene practices among staff.

II. Guest Areas

Clean and disinfect high-touch surfaces frequently (e.g., door handles, light switches).

Ensure public restrooms are cleaned and stocked with soap and paper towels regularly.

Provide hand sanitizer stations in common areas and at entrances.

Conduct daily deep cleaning of guest rooms before check-in.

Provide information to guests about hygiene measures in place.

III. Food and Beverage Safety

Ensure all food handlers have proper training in food safety.

Maintain proper temperatures for food storage and preparation.

Regularly sanitize all kitchen surfaces and utensils.

Implement strict protocols for food delivery and service, including contactless options.

Regularly inspect and clean dining areas, ensuring proper sanitation practices are followed.

IV. Laundry and Linens

Use designated bins for soiled linens and towels.

Wash linens at appropriate temperatures to kill bacteria and viruses.

Ensure staff handling linens wear gloves and practice proper hygiene.

Store clean linens in a sanitized area, away from potential contaminants.

Regularly inspect laundering equipment for cleanliness and maintenance.

V. Waste Management

Implement a regular schedule for waste collection and disposal.

Provide clearly labeled bins for different types of waste (recyclable, non-recyclable, hazardous).

Ensure waste bins are regularly cleaned and sanitized.

Train staff on proper waste disposal methods to prevent contamination.

Monitor waste areas to prevent accumulation and ensure cleanliness.

VI. Maintenance and Inspection

Conduct regular inspections of the property to identify potential hygiene issues.

Ensure all cleaning supplies are safe and effective for their intended use.

Maintain proper ventilation in all areas to reduce airborne contaminants.

Schedule regular pest control inspections and treatments as needed.

Keep records of hygiene inspections and cleaning schedules for accountability.

VII. Emergency Protocols

Develop a plan for handling potential outbreaks or contamination events.

Ensure staff are trained on emergency hygiene protocols.

Maintain an inventory of sanitation supplies to respond to emergencies quickly.

Communicate emergency procedures clearly to all staff and guests.

Review and update protocols regularly based on health guidelines and regulations.

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