Accomodation and Food Service Activities Prevention and Control Inspection Checklist: Post-Covid
The checklist can be applied in addition to other tools used in the industry. It can be used by employers and workers and their representatives who are engaged in activities related to the provision of shortstay accommodation for visitors and other travellers, as well as food and drinks for immediate consumption and take away.
MaintainX
07/19/2022
Accomodation and Food Service Activities Prevention and Control Inspection Checklist: Post-Covid
The checklist can be applied in addition to other tools used in the industry. It can be used by employers and workers and their representatives who are engaged in activities related to the provision of shortstay accommodation for visitors and other travellers, as well as food and drinks for immediate consumption and take away.
General protection measures
Hygiene and cleaning
Are measures taken to ensure good personal hygiene for tourism workers, such as hand hygiene (frequent washing and disinfection), avoiding touching eyes, nose and mouth, covering the mouth and nose with a bent elbow or tissue when coughing or sneezing, and wearing personal protective equipment (PPE) (for example masks and gloves), where necessary?
Is access to water and handwashing facilities available so that workers and guests/customers can wash their hands?
Are there sufficient stocks of soap, disinfectant, hand sanitizer, paper towels and tissues so that workers and guests/customers can wash their hands with soap and water, and disinfect them with alcohol-based sanitizer?
Have alcohol-based sanitizer dispensers been set up in prominent places and at the entrance of the site and are they refilled regularly?
Are thorough cleaning and disinfection procedures in place for all work clothing and other personal protective equipment?
Are non-manually operated closed bins provided for the hygienic disposal of garbage, wipes, etc.?
Are good hygiene practices in place (such as the regular disinfection and sanitation of workplace environments and touch surfaces, kitchen equipment, hotel and dining rooms, common spaces, pools and spas, elevators, tourist vehicles, doorknobs, tables and chairs, phones, radios, workstations, keyboards, mouse and mouse pads, walls, floors, screens and restrooms, among others)?
Is special attention given to the disinfection and cleaning of kitchen furnishings, utensils, cutlery, dishes, vending machines, coffee and water dispensers and drinking glasses, as well as frequently used facilities and any other high-touch surfaces? Is there a sufficient supply of soap, disinfectant, hand sanitizer, paper towels and tissues?
Have touch surfaces been reduced where possible?
Have redesigned processes been introduced to promote more digital touchless operations at all possible touch points?
Are contactless check-in, pre-booking, online payment and the use of new technologies (e-tickets and e-bookings) encouraged for customers of restaurants, hotels, bars and visits, among others?
Are traditional means of payment and booking still available for those without access to new technologies?
Are there sufficient stocks and availability of personal protective equipment (PPE) at no cost for workers to protect all workers from COVID-19, including facemasks, face shields and gloves?
Are personal protective equipment (PPE) adapted to the bodies of both women and men?
Physical distancing
Are physical distancing practices in line with national recommendations promoted and applied in all common spaces, including for example between tables in restaurants?
Are physical barriers, made of wood, plexiglass or other similar materials, in place to protect workers where the recommended physical distancing is not reasonably practical?
Are entrances and venues monitored at all times to ensure that workers and guests/customers can maintain physical distancing?
Have protocols been defined for the flow paths of customers/guests and the use of common spaces?
Have floors been marked according to the protocols (for example with recognizable signs) for workers, delivery personnel and customers/guests?
Is the number of workers in the kitchen, behind the bar, at reception, in wellness areas and in all other areas limited and adequately managed so that they can respect physical distancing in accordance with national requirements?
Worker health surveillance, self-monitoring and contact tracing
Do all workers and their dependants have access to social security benefits, as provided for by national legislation?
Is the management engaging with occupational health services and local, regional or national public health authorities to discuss the availability of testing for COVID-19, including at the site?
Do all workers have access to paid sick leave - as provided for by national legislation - from the date of reopening to ensure they can stay at home if they are sick (without being required to work) or in self-quarantine to prevent the spread of the virus?
Are there arrangements in place for safe transfer to nearby hospitals or health clinics for workers at no cost to them?
Have supplementary protective measures been introduced for workers with additional risk factors, including pregnant women workers, pre-existing medical conditions and illnesses?
Are systems and procedures in place to identify and trace workers or guests/customers at risk of exposure to any suspected or confirmed COVID-19 cases?
Have workers received advice and instructions on how to self-monitor and report the most common COVID-19 symptoms (e.g. fever, dry cough, fatigue, loss of smell and taste)?
Have workers been informed when to self-quarantine and what to do in an emergency, including cases of sick customers/guests?
Is a timed arrival of workers planned to allow each employee to change individually in the changing room or to allow physical distancing between workers?
Is worker health surveillance undertaken in accordance with the guidance provided by international and national health authorities?31
Are adequate ‘no-touch’ thermometers available for worker screening?
Has a jointly agreed, confidential system for COVID-19 surveillance (“COVID-19 coordination committee”) been established or integrated into the regular health surveillance of workers, in line with national laws and regulations, and in consultation with workers and their representatives?
Is workers’ privacy respected? Information concerning workers’ health, personal problems or family matters should not be requested if it does not impact their work and should not be shared without the explicit consent of the worker?
Are COVID-19 cases, symptoms and trends recorded and reported to management, coworkers, the OSH committee, occupational health services and local, regional or national public health authorities?
Source: MaintainX (Community Member)