Filters
Keep hazardous wastes separate from non-hazardous wastes in order
Keep the refrigerator full if possible
Keep the temperature of the pool at 22.5 deg. C
Keep the ventilation systems of odor generating areas separate from the hotel’ main ventilation system
Limit color printing and copying
Limit the use of individually packaged products
Maintain records: Keep records of all first-aid treatment, inspections, incident investigations and training activities
Make a list of all potential biohazard inside the hotel with a waste log
Make hotel policies against covid-19 clear and clarify the guest’s role in them
Make sure that fresh and perishable products are stored at the appropriate temperatures
