Amazing Thailand Safety and Health Administration (SHA+)

COVID-19 Prevention Guideline

Amazing Thailand Safety and Health Administration (SHA)

Public Area

One way access prevent COVID-19

1. Provide one-way access for service recipients. In the event that there are multiple entrance and exits, there must be a screening point for every route.

Covid-19 Temperature check

2. Take the temperature of employees and service recipients at screening point and record those who pass the screen following mininum Covid-19 standard

Record employee travel history against covid-19 area

3. Record employees’ and service recipients’ travel history and details.

Ware Mask prevent covid-19

4. Allow only service recipients who wear cloth masks or sanitary masks to use the service.

Provide Soup and Alcohol Gel COVID-19

5. Provide wash basins with soap and water or alcohol gel adequately.

Provide Designated Waiting Area COVID-19

6. Provide a designated waiting area and make sure prople keep at least 1 metre apart.

7. Place antiseptic pads at the entrance to the building

COVID-19 stay designate area

8. Provide a designated waiting area and make sure prople keep at least 1 metre apart.

Clean Public Area COVID-19

9. Clean public facilities at least every 2 hours, including door knob, door handles, handrails and elevators.

COVID-19 disposal waste

10. Provide facilities for disposal of waste, toilet paper and used sanitary masks.

Provide Air ventilation COVID-19

11. Provide a proper ventilation and air purification system that is able to filter PM 2.5 dust in the building to prevent accumulation of bacteria or potential viruses.

COVID-19- Limit number of service

12. Limit the number of service recipients to within an appropriate proportion to prevent future spread of the virus.                 

Clear direction Access

13. Clear directions should be provided for accessing the service, such as lines, colored sport or other marking    

14. Develop new technologies in hotel to help reduce the risk of exposure, such as replacing key card with QR code.       

15. Communicate, provide knowledge about COVID-19 and give suggestions through various channel

Room

Clean Room Regularly

1. Clear directions should be provided for accessing the service, such as lines, colored sport or other marking    

COVID-19 disposal waste

2. Provide facilities for disposal of waste, toilet paper and used sanitary masks.

Room service must serve with food cover

3. Room service food must always be served under food cover according to the resturant standard

Use clean cloth

4. Use a clean cloth that has been sterilized with antiseptic the clean the room

wash cleaning equipment

5. Wash cleaning equipment and cleaning cloth use antiseptic with a sufficient degrees of ppm to eliminate Covid-19

Clean Public Area COVID-19

9. Clean public facilities at least every 2 hours, including door knob, door handles, handrails and elevators.

adjust air condition position

7. Adjust the position of the air condition in every room to provide suitable air circulation.   

Restaurant

One way access prevent COVID-19

1. Provide one-way access for service recipients. In the event that there are multiple entrance and exits, there must be a screening point for every route.

Covid-19 Temperature check

2. Take the temperature of employees and service recipients at screening point and record those who pass the screen

Record employee travel history against covid-19 area

3. Record employees’ and service recipients’ travel history and details.

Provide Soup and Alcohol Gel COVID-19

4. Provide wash basins with soap and water or alcohol gel adequately.

Provide waiting area prevent covid-19

5. Provide waiting area and make sure people keep at least 1 meter apart.

Disinfection spray and ozone

6. Disinfectant spray and ozone therapy and should applied regularly in corridors.

Provide Designated Waiting Area COVID-19

7. Provide service areas at least 1 meter apart including waiting area. 

COVID-19 disposal waste

8. Ensure there are appropriate disposal channels for waste toilet paper and used sanitary masks.

Cleaning dinning table

9. Clean dining tables, cooking utensils and eating utensils including other cleaning equipment with cleaning agents at least 3 times a days 

Room service must serve with food cover

10. Serve food in a food cover each time.

Cleaning Public Facilities

11. Cleaning public facilities such as doorknobs and bathrooms at least every 2 hours

Provide Air ventilation COVID-19

12. Provide a proper ventilation and air purification system that is able to filter PM 2.5 dust in the building to prevent accumulation of bacteria or potential viruses.

13. Secure payment service should be provided to reduce the amount of contact between service provider and client.

14. Communicate, provide knowledge about COVID-19 and give suggestions through various channel

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