The Ministry of Health and Family Welfare, has laid down certain preventive measures in Hotels and other Hospitality Units to contain spread of COVID-19 in supersession of guidelines issued earlier on 04.06.2020.
In order to ensure hotels and other hospitality units take suitable measures to restrict any further transmission of COVID-19 while providing accommodation and other tourist services, a detailed SOP has been issued. The SOP aims to minimize all possible physical contacts between Staff and Guests and maintain physical distancing and other preventive and safety measures against COVID-19.
It is emphasized that Hotels in containment zones shall remain closed. Only those outside containment zones will be allowed to open up.
The SOP lists out the generic preventive measures to be adhered to. Apart from this specific measures for Hotels are also provided. The following are the important preventive measures :
1. Entrance to have mandatory hand hygiene (sanitizer dispenser) and thermal screening provisions.
2. Only asymptomatic staff and guests shall be allowed.
3. All staff and guests to be allowed entry only if using face cover/masks. The face cover/masks has to be worn at all times inside the hotel.
4. All employees who are at higher risk i.e. older employees, pregnant employees and employees who have underlying medical conditions, to take extra precautions. They should preferably not be exposed to any front-line work requiring direct contact with the public.
5. Number of people in the elevators shall be restricted, duly maintaining physical distancing norms. Use of escalators with one person on alternate steps may be encouraged.
6. Details of the guest (travel history, medical condition etc.) along with ID and self declaration form must be provided by the guest at the reception.
7. Hotels must adopt contactless processes like QR code, online forms, digital payments like e-wallet etc. for both check-in and check-out.
8. Room service or takeaways to be encouraged, instead of dine-in. Food delivery personnel should leave the packet at guest or customer’s door and not handed directly to the receiver. The staff for home deliveries shall be screened thermally by the hotel authorities prior to allowing home deliveries.
9. For air-conditioning/ventilation, the guidelines of CPWD shall be followed which mentions that the temperature setting of all air conditioning devices should be in the range of 24-30 degrees C, relative humidity should be in the range of 40-70%, intake of fresh air should be as much as possible and cross ventilation should be adequate.
10. Effective and frequent sanitation within the premises shall be maintained with particular focus on lavatories, drinking and hand washing stations/areas.
11. Cleaning and regular disinfection (using 1% sodium hypochlorite) of frequently touched surfaces (door knobs, elevator buttons, hand rails, benches, washroom fixtures, etc.) to be made mandatory in all guest service area and common areas. xxvii. Proper disposal of face covers / masks / gloves left over by guests and/or staff in covered bins should be ensured.
12. Deep cleaning of all washrooms shall be ensured at regular intervals.
13. Rooms and other service areas shall be sanitized each time a guest leaves.
14. In the kitchen, the staff should follow physical distancing norms at workplace. Kitchens area must be sanitized at regular intervals.
15. In case of a suspect or confirmed case in the premises:
a. Place the ill person in a room or area where they are isolated from others.
b. Provide a mask/face cover till such time he/she is examined by a doctor.
c. Immediately inform the nearest medical facility (hospital/clinic) or call the state or district helpline.
d. A risk assessment will be undertaken by the designated public health authority (district RRT/treating physician) and accordingly further action be initiated regarding management of case, his/her contacts and need for disinfection.
e. Disinfection of the premises to be taken up if the person is found positive.
Source : Ministry of Health and Family Welfare
