Daily check of staff’s temperature at the employee entrance upon their arrival at work and
before they leave for the day.
For those who are fever-free, a sticker can be issued for the staff to wear on their uniform,
giving guests greater confidence in the hotel’s processes.
To implement daily checking of temperatures for contractors/vendors/suppliers visiting the
hotel at security checkpoints before they are allowed to enter or proceed to do their work.
For those who are fever-free, the hotel provides them a sticker.
All staff (full-time and part-time), contractors, vendors and suppliers are required to sign a
Health Declaration Form daily to declare their state of health and whether they have come
into contact with any person suspected of the COVID-19 virus infection or those who have
travelled to outbreak areas/countries in the previous 14 days.
All Managers and Heads of Department to monitor their staff closely for any symptoms of
cough, flu, running nose, fever or difficulty in breathing.
If staff were to show any of these signs, the Manager or Head of Department will send
them home or direct them to see a doctor immediately.
Guest-contact staff and food handlers are encouraged to wear surgical mask and gloves
on duty and when situation is critical: Kitchen and Stewarding; Housekeeping; F&B
Service; Front Office and Administration Office.
Arrange for separate garbage bins to dispose used surgical masks and gloves after use.
Any staff who is unwell and/or down with fever or flu symptoms must see a doctor
immediately. Unwell staff are not allowed to return to work without clearance by a doctor.
Equip all staff with information, handbook or Standard Operating Procedure (SOP) on the
prevention of COVID-19 – with a what-to-do checklist, and provide them with regular
updates on health advisories regarding the COVID-19 virus.
Increase awareness and knowledge of the staff on COVID-19 symptoms. Provide staff with
proper training to handle COVID-19 virus-related enquiries from guests or the public, either
via e-mail, face-to-face or over the telephone.
Check the Government’s travel advisories and advise staff to defer all travel to areas
reporting COVID-19 outbreaks
Obtain a health and travel declaration from employees on whether they have travelled to
those areas, or if they have any upcoming travel plans.
All staff who return from overseas must declare their trip to the HR Department for
documentation and see a doctor if unwell.
Hotel must ensure that there are never any staff on duty who have visited outbreak areas
within the last 14 days.
*Any person who conceals their travel history or fails to comply with the order of a
communicable disease control officer (i.e. Doctors) will be liable to punishment according
to the COMMUNICABLE DISEASES ACT, B.E. 2558 (2015)
To provide a mandatory leave of absence (LOA) or allow telecommuting for 14 days for the
a) Staff who have visited (for business or vacations) outbreak countries
b) Staff whose immediate family members are on quarantine order
c) Staff who have come into contact with a known infected individual
Staff who are on 14-day LOA have to stay at home and avoid social contact, sharing utensils or
eating with others. Hotel and staff must ensure that staff behave responsibly during the LOA.
The management to call staff placed on LOA daily to check on their well-being.
To increase the cleaning and disinfection frequency of back-of-the-house areas, staff
canteen, staff lockers and staff changing rooms.
a) All staff must wash their hands regularly with soap (every hour at least) and use
alcohol hand sanitizers to reduce the risk of contracting a virus.
b) Staff to wash their hands thoroughly with soap before and after meeting with guests,
and before and after each meal. They are also to be advised to avoid contact of
their hands with their eyes, nose and mouth.
c) Proper hand-washing posters to be put up in appropriate areas.
Avoid touching the eyes, nose and mouth to prevent infection.
A Contingency Plan must be developed and briefed to all staff to prepare for emergencies
such as a hotel staff or guest being suspected or diagnosed of having contracted COVID-
Stringent checks to be imposed at security checkpoints and entry is controlled and
restricted for suppliers and vendors.
To implement zoning in the hotel premises by using different coloured stickers for different
zones, and each contractor or supplier will be assigned a specific coloured sticker to
indicate the zone that he is allowed entry into. This is to limit his movement round the hotel
To implement a controlled system of good hygiene and sanitation practices.
The hotel must be in full compliance with the Ministry of Public Health’s advisory on
COVID-19 for hotels.
The hotel must engage the service of a medical doctor on a 24-hour basis for
To implement temperature checking of all incoming guests and visitors to the hotel.
Front Office staff to “screen” all check-in guests. To request guests to complete a Health
Declaration Form to declare their state of health; whether they have come into contact with
any person suspected of the COVID-19; and their travel behaviour over the previous 14
Giving all guests a note on the COVID-19 situation and Hotel’s prevention measures upon
check-in or place in-room. Latest press releases from the Ministry of Public Health to be
made available to any guest who requests information. Advise guests to contact the Hotel’s
duty manager immediately if they feel unwell.
Front Office staff to ensure that the guest registration card is completed in full – i.e. name
and passport no., city of residence, arrival flight details, and double check on the spelling
Guest letter to be placed in all guest rooms to remind guests to contact the Hotel Manager if
they feel unwell.
Face masks, thermometers and alcohol hand sanitizers to be made readily available for
guests and hotel employees.
All hotel staff to be extra vigilant in looking out for any guest who appears to be ill.
Hotel should establish clear guidance to frontline staff on how to handle guests who are
unwell. For example, frontline workers can advise guests who are visibly unwell to see a
If it is necessary to provide urgent services to guests who are unwell, Hotel should establish
proper procedures to safeguard staff and premises. For example, having frontline workers
wear a surgical mask, and serving these customers separate from other customers if
Allocate a particular section of rooms or certain designated floors for guests who arrive from
high-risk areas. This is recommended to be done discretely.
Temperature taking for all guests upon check-in, and record their temperature readings.
Display notices regarding COVID-19 at appropriate public areas (e.g. the lift lobby), to
inform guests of the COVID-19 virus situation and to assure them that the hotel has
implemented the necessary precautionary measures
Wear protective gloves when cleaning public areas.
Staff must be educated on the proper use and disposal of gloves and masks – e.g. there
should not be direct contact of the bare hands with the used objects.
Use of antiseptic wipes and disinfecting chemicals for more thorough and more frequent
cleaning of areas with high human contact, such as counters where customers are
served and rooms where visitors are hosted.
Clean hard and frequently-touched surfaces and objects more frequently. These include
door handles, handrails, staircases, lifts, lift buttons, light switches, taps, toilets, key
cards, computers, pens and anything else that can be touched by hand.
All public areas should continue to be sanitized every 2 hours or after guests’ use, on a
When there are on-going functions, over the weekends, or busy days, when there are big
crowds, the public areas and public toilets should be cleaned more often.
Please refer to the Ministry of Public Health’s advisory and guidelines for organization of
Increase the chlorine levels of swimming pools while maintaining the pH value. To be
Also ensure that the filters in swimming pools are kept clean and increase the frequency
All Front Office staff, Guest Relations Officers, Housekeeping and Laundry staff to
practise high standards of personal grooming and hygiene.
Use of protective gloves and face masks by housekeeping staff when cleaning the rooms
and sorting guest linen. Laundry staff should also use protective gloves when handling
Soiled linen such as pillow cases, bed sheets, curtains and used towels should be placed
in leak resistant laundry bags and sealed before sending to the laundry room for
All rubbish in the room should be cleared into trash bag and sealed immediately.
Staff must be educated on the proper use and disposal of gloves and face masks – e.g.
there should not be direct contact of the bare hands with the used gloves or masks.
Use of antiseptic wipes and disinfecting chemicals for more thorough and frequent
cleaning of rooms, including all surfaces, furniture, telephone, etc.
All cleaning equipment and cleaning cloths must be washed with disinfectants
Ensure that frequently-touched surfaces, i.e. door handles, handrails, light switches, taps
and toilets, key cards and hotel pen and anything else that van be touched by hand, are
cleaned more frequently.
Thorough cleaning and disinfection of the air conditioning system to reduce possibility of
cross infection of viruses.
Disinfection of the air-conditioning unit should be carried out a few hours after the guest
has checked out. The balcony door and windows, if any, should be opened during the
disinfection of the air-conditioning unit. This includes disinfecting the fan coil unit and
cleaning the filter, drain pan, grill and collar duct.
Disinfectant spray and ozone treatment to be used regularly along guest room corridors.
Air-conditioning units re-adjusted to ensure maximum fresh air circulation in all guest
High standard of personal grooming and hygiene to be practiced at all times – e.g. no
scratching, coughing or sneezing in the kitchen. If necessary, cough and sneeze into tissue
and dispose of it immediately. Hands must be washed after sneezing, coughing or scratching
To implement temperature checking of all guests before entry into the restaurant.
To obtain names and contact details of guests dining in the restaurants – this is to assist in
contact tracing, should it become necessary at a later date.
Use of protective or disposable gloves and face masks by the kitchen staff when they are
handling food preparation. The gloves and masks should be changed frequently.
F&B staff should also wear gloves when they are sorting used napkins.
Staff must be educated on the proper use and disposal of gloves and face masks – e.g. there
should not be direct contact of the bare hands with the used gloves or masks.
Frequent and thorough washing and sanitizing of kitchen equipment, such as
• Kitchen counters, plastic cutting boards and kitchen knives must be washed and
sanitized frequently after each use.
• Can openers, weighing scale, trolley, shelves, machinery, utensils, etc. must be
washed and sanitized frequently.
• Chiller, ice machine, freezer, ice bin, etc. must also be washed once a week.
In restaurants, wipe down and sanitize the tables, chairs and menu stands regularly. Table
menus should be wiped down and sanitized after every seating of guests.
Use of antiseptic wipes and disinfecting chemicals for more thorough and frequent washing of
the floor, walls, table tops, preparation tables, all surfaces of workstations and restaurant
The practice of refolding napkins for guests at the table during meals should be suspended
immediately. Wet cloth towels should not be used.
Change buffet utensils frequently.
Bartenders to use tongs for garnishes at the bar counter.
No supplier is allowed entry into the kitchen at any time. Hotel staff will handle the transfer of
food from receiving area to the kitchen.
To replace linen napkins with disposable paper napkins, wherever possible.
This post is also available in: Russian
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