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House Keeping
Prevent smoking in all closed areas
Provide plastic bags for used utensils to be placed in for pick up by housekeeping staff
Purchase toilets with a maximum consumption of 6 liter/flush. The toilets must have a 3/6 liter dual flush
Re-use cleaning gloves, safety aprons or reusable plastics, with soap and water, and then remove contaminants with concentrated sodium hydrochloride solution 5.0% every time it is used.
Reduce all single use plastics as possible
Sanitizer should be provided in each room for guests to use
Set the temperature in guest rooms, reception and other indoor areas to 23 deg. C and not below
Some proof of disinfection should be visible on the door (sticker, card, etc…)
Train housekeeping staff to spot and report fire risks
Train the Staff, especially Stewards and Housekeeping on the importance of saving water & have a system in check to look for leaks and dripping taps
Turn-off Air-conditioning in banquet hall, function rooms or restaurants as soon as they are closed
