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HSE Improvement Measures
Appropriate signage should be prominently displayed outlining proper face covering usage and current physical distancing practices in use
Buffets and drink machines. All areas and items handled by guests should be disinfected regularly. At buffets, guests should avoid handling food
Carry out periodic checks of emergency exit routes
Changing hotel policies e.g.: No more than four guests should be permitted per elevator at a time
Check manufacturers’ instructions for the equipment and keep these instructions clear by all means, such as signs, constantly
Classify the risks according to how dangerous and repetitive they are to you through previous dealing with workers and visitors inside the hotel
Cleaning chemicals shall be stored in their original containers and never mixed, even if they are the same “type” of chemical
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Creating a culture that supports open communication is important. Regular meetings with staff to discuss health and safety issues
Deal with labor trained to use the kitchen safely and avoid burns
Delivery and receiving personnel must practice hand hygiene and cough etiquette
Delivery personnel must be appropriately attired in clean clothing and use appropriate PPE, such as disposable gloves and face mask where indicated
Develop and make available to workers written safe work procedures for working alone or in isolation
Build the capacity of labor and ensure that open communication channels are always present / Build the capacity of labor and ensure that open communication channels are always present / Build the capacity of labor and ensure that open communication channels are always present / Build the capacity of labor and ensure that open communication channels are always present
