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    SOPs For Opening of Tourism Units in HP PDF

    Uploaded by

    Lucky khandelwal

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    © All Rights Reserved
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    “ Government of Himachal Pradesh Department of Tourism & Civil Aviation No.Tsm-F(4)-3/2020 Dated: Shimla-2 the 4" july, 2020 ORDER Whereas, the Department of Tourism & Civil Aviation, Himachal Pradesh vide letter No.5-99/2020/TSM-201 dated 9" June, 2020, has issued COVID19 Safety and Hygiene guidelines for Tourism Sector in accordance with the guidelines issued by the Ministry of Tourism, Government of India for operation of Hotels and other accommodation units in the State (Annexure “A”). And Whereas, Revenue Department — Disaster Management Cell, Himachal Pradesh vide order No.Rev(DMC)(C)20-2/2020-Covid 19 dated 2° July, 2020 has issued new guidelines on Unlock 2 by opening up more activities and as per these guidelines, Tourism units will be opened and operated as per the SOPs to be issued by the Department of Tourism Department from time to time. Now, therefore, the undersigned after considering status of the COVID-19 pandemic and the overall circumstances, hereby orders the issue of additional Standard Operating Procedures (SOPs) for opening of Tourism Units in the State as per Annexure-“B” appended to this Notification for information and strict compliance thereto of all concerned. These Standard Operating Procedures (SOPs) shall come into force with immediate effect. (Devestf Kumar) Secretary (Tourism & CA) to the Government of Himachal Pradesh. Endst.No. Tsm-F(4}-3/2020 Dated: Shimla-2 the 4® July, 2020 Copt for information and necessary action to:- 1. All the Administrative Secretaries to the Government of Himachal Pradesh. 2, The Pr.Secretary to the Chief Minister, HP, Shimla-2. 3. The Adviser-cum-Pr.Private Secretary to the Chief Minister, HP, Shimla-2. 4, The Sr.Spl.PS to Chief Secretary, Govt. of HP, Shimla-2. pe a oe 10. a1. 12. The Secretary to Governor, HP, Shimla-2. All the Divisional Commissioners in HP. Allthe Heads of Department in HP. The Director, Tourism & Civil Aviation, HP, Shimla-9 for circulation thereof to all DTDOs / |HMs / concerned stake holders. All the Deputy Commissioners in HP. Allthe Superintendent of Police in Himachal Pradesh. The Managing Director, HP Tourism Development Corporation, Ritz Annexe, Shimla-1. The Director, Information & Public Relations, HP, Shimla-2. Addl. Secfétary (Tourism & CA) to the Government of Himachal Pradesh. No. 5-99/2020/TSM— 20) Department of Tourism & Civil Aviation, Himachal Pradesh, Shimla-171009. 1. All the Deputy Directors/D1DOs/ATDOs, Department of Tourism & Civil Aviation Field Offices. 2. The Principles of IHM, Kufri, Hamirpur and FCI Dharamshala 3. All the Hotel, Restaurant, Travel Agents, Associations of Himachal Pradesh. Dated: Shimla-9, the 09 June, 2020. Subject:- Regarding approval of the Draft SOP for the Tourism Industry. Sir, With reference to the Order of Revenue Department - Disaster Management Cell, HP dated 31.05.2020. The Department of Tourism & Civil Aviation, Himachal Pradesh, hereby circulates COVID-19 Safety and Hygiene guidelines for ‘Tourism Sectors in accordance with the guidelines issued by the Ministry of Tourism, Government of India for operation of Hotels and other accommodation units (Copy enclosed). It is therefore requested to kindly adhere to these Guidelines in letter and spirit & also circulate with all the concerned. Yours Faithfully, ‘Touriam &% Civil Aviation, HP. Shimla-171009. Endst. No, As above. Dated:- 1. The Secretary (Tourism & Civil Aviation) to the Government of Himachal Pradesh wart. your letter No. Tsm-F(4}-3/2020 dated 09.06.2020 for ‘nformatic 2. The Administrative Secretaries to the Government of HP. 3. The Head of the Departments, Himachal Pradesh. 4. all the Managing Directors/Secretariea, Corporations and Boards in HP. 5, The Divisional Commissioners in the State of H.P. 6. All the Deputy Commissioners in the State of H.P. 7 all the Superintendent of Police in the State of HP. 8. The Director, Information & Public Relation, H.P. with a request to give vide publicity. / Director, ‘Tourism &: Civil Aviation, HEP, Shimla-171009. CCOVI-19 Safety and Hygiene Guldetines for Tourism Sector COVID-49 Safety and Hygiene Guldelines for Tourlsm Sector Contents 4. INTRODUCTION. 4.2. Neeo Fon surrante MeasvRts Fost COVID-19 LocKeOWN.. 12, Araucamuty. 2. HOTELS. 2. GENERAL INFORMATION O¥ PROPOSED MEASURES. 2.2. ESTABLISHING A MaNAGEMENT TeaM (RARD RESPONSE TEAM. 23, COMMUNCATON an 2.4, TRAINING AND INFORMATION. 25, Do's Axo DON'TS FoR THE GUEST. 26, Do's AND DONS FOR HOTEL STA. 27. Posters. a 2B, AVARABLTY oF COVID AELATED MENTE. 2.9. USE OF AROGYASETU on 2.20. Gergen, GUDEUNES. 2.41. CHEDCIN PROTOEOL FOR GUESTS neu 2,12, ROOM ALLOCATION PROCESS AKD IN-RCOM PROMIIONS.. 2.43, ROOM SER nme 2.44. Room & COMMON AREA CLEANING. 2.48, Foco Sen. 2.16, CHotxouT PRaTacoe. 2.17, une count axocanon& a SO... 2.18. GREASE DISPOSAL 2.39, STAFF & GUEST TRAINING. 2.20, Proyoco. fot anu cusraced& COVID POSTE XESS. 22.21, Durie Case iF GUEST 1 SNEEBING oR COUGHING) 2.22. IF MANESS PSII. 2.28. Paoroco FoR RPah AND MARTENENE.. sa 2.24. PROTOCOL YO HAVE ADDITIONAL INFORMATION ABOU THE QUESTS 3. RESTAURANTS... cL. PROTOCOLS OBUGATORY FOR A RESTAURANI/ EATING OUTLET nn 3.2. Penson Paovierie Equiement (PPE) Fon use BY tart: 2.3, Socn DISTANCING NORMS. SA, Guan 00 Santo Nowe 08 RADIOS. ‘COVID-39 Sefety and Hygiene Guidelines for Tourism Sector 35, CaTecomes oF Sawmaes, 16, Foon Teangpoatancn. 7. Foon PacKacine. ‘3B. PROTOCOLS 1O UAT THE MOVEMENTS OF GUESTS IN RESTAURANI/EATING OURET. 29, Guest Senuce STANDARDS. ‘8,0, PRE-ARRVAL. 3.11. ARAL. 9.12, BIKING nro ‘310, Ban Safer MEASURES. 3.14. Rrosen/ Foo PREPARATION ABER. 3.15, BACK AAEAS FoR STAF.. 3.14, EMPLOYEE TRANSPORT ne 47, Choc. 3.38, EMpLOWEE UmiFoa. 3.19, EMPLOMEE DING. 3.20, EMP\OMEE TRAINING. ‘BEB/ HOMESTAY ESTABLISHMENTS. 4a. ESSENTIAL AMBSTIES 4.2, Guiomunts F02 STAFF. 4.3, Cicow te PROCESS. AA. AROGYA SETY APPLICATION. 43, CAANING OF GUEST ROMS... 46. Govenas CuEAKING Wert PROPER OISINECTANT (SODIUM HYPO ONTE 47. Foon seine. 48, Posters. 439. Do's aso DON'TS FOR THE GUEST: 4.30. Dum CHE LF GUESTS SNEEZING 08 COUGHING). Poge 20129 aa. 12, 2 Fs ‘covins9saerya Hygiene Goons fr Tourism Sector (COVID-9 Safety Guldelines for Tourism Sector (Hospitaty Units) Introduction ‘Need fr sultable measures post COVID-19 Lodkdovn iver the current COMIO outbreak in Indi, i Is important that 3 motels and other ‘hesitant take suitable measures to restr any further ransmésion ofthe ins tile oroviding, accommodation and other tourist services post lockdown. The fuldetines alm to rlsimize all pombe touch paints between a Stal and Guest and taintain socal distancing and other peventve and safety measures agonst COVID-19 Italo endeavors to make the traceability of the guests easier, In ease a situation in Satur warrants 0. ‘Applicability tt must also be clearly understood that any Instuctions issued bythe respective State Governments or other Competent Authaies frm time to tine wil be binding and wil ‘override he prouisions inthis document, and must be srt compe with, Hotes “The management must educate all ategeies of staf ofthe etal mortanee of theso procedures designed to make operating the hotel sate fr both guests and staf tke Special atienon has been mae to make ft extremely safe for salto carry out thet ‘assigned tats. The safety ofthe sa wil ot be compromised a any ime. General information on proposed measures Soci astancing measures, together with frequent hand hygjone and respiratory ‘tiuett, a the man measures to prevent wansmission of COVID-£9. ARnoush I ‘probable that guests are already failor with thse measures. they should be reminded ss aformt hospitality. Social estancing includes elelnng from hugging & shaking hands withguests as wel as ‘mong sat it volves maintaining 2 clatance of at leastim (3 ft] and avoaing anyone ‘sho iS coughing of sagetiegsand hygiene means regulary and thoroughly cleaning binds vith analeeholsesed hand rub ef wasting them with soap and water, ISO Svoldteuching eves. nose. and mouth, Hard disinfection le iaccated atterexchangng ‘objects (money erect cards) with ues, Page e129 5A. 102. ‘cOwo-19 Sofery and Hyslene Guldelies for Tourism Sector Respiratory etfguette means covering mouth and nose with bent elbow ortissue when ‘coughing or sneezing, The uted tissue should be disposed offmmediately in a bin with a Hid. Establishing a Management Team (Rapid Response Team) ‘Appoint 2 management team headed by "Rapid Response Leader”, ideally an officer fromthe higher management cr 2 specialy appointed officer and “Rapid Response officers" from each and every operational cepartments.The appointed Managoment team (Rapid response team) should strictlyfcllow these guidelines inconsultaton with other directions, which may fe Issued from various authorities in connection vith ovis. ‘The team should be responsible to prevent incidents, effectivelymanage eases and switigate impact among guests. staff and other invalvedpartes in the operation. And the team should update the entire staff whennecessary as 2 result of issuance of new ‘uldance, procedures, regulationsor any change issued by the pertinent authorities, Team should frequently evaluate, idenbfy gaps and adjust in accordanceto ensure the practicality and make sure the consistent continuation andbe alert on unusual and notable incidents.The team must ensure to record all notable, unusual, important incidentsS. measures taken in datall. Quteome of the collection of this deta to beused for program advancements and the record tobe archived for futurereferences. Communication Communication to be elrculated among staff through the head ofgepartments (Rapid Response team) to make sure the flow of correct andgre-defined information on any Incldent may arise in the future.precautionary measures or any other related information arecommunicated elfectively to guests and all the other stakeholders to rmakesure the consistency ofthe alignment. ‘The team should promote key messages for the staff and guests by using variousinformation tools: (@. Promoting of hand washing. fi), Respiratory hygiene Gi), Base Hygiene practices (iv), Contact information of key staff personnel (Wd, Emergency Telephone numbers ‘The units well put up awareness posters at appropriate places, Do's ond Don'ts for ‘Guests posters inside the rooms, and othr activities for staff and guest awareness. ‘Tealning and information Page of 29 cowo-t8 Safety and Hygiene Guidelines for Tourism Sector she Sapid Response Team should obtain necessary training end instructions rom the Concerned Author correctwe meosures to be taken against COVID-19 among sto, guests and stake holders to enhance the preparedness. 1s whenever requested. Ané bnef on the prevaiing situation and the omer 10.3 Do's and Dor'ts for the guest. (a Wear a mask whenever outside the room. (0 Clothes shouts not be washed insie the room, {iin case a balcony is shaved wth ancrnerroem, please be onthe side of our room. (iv, De not interact with the other room's guests. (u) No visitors shautd be alowed in the rooms, {ui Doors should be keot closed and any contact wth te doar knobs shoud be veined {vid Kitenen and washing area entry must be prohitited for guests, {vinp aways keep a sale cstance of atleast 2. (6 feet) while you ae at he property ix) Woah your hands feequently with the soans/sanitizers provided. (x) Put al disposable plates/cups/botues after use in the garbage beg. 10.4 Do's and Dow'ts for hotel staf. (Hote staff should follow eastrcted movement (ony in case of work) around rooms. in Hotel stff are advised to maintain inimum 2 (6 0 aatance withthe guests 2nd ther staff mernbers at ali times, (i) Hotel staff should santize/wash they hands regulary. (vj Hotel staff should achere to 2er0 touch poiey (Ai hore! ste#f should v ear masks al ene time. Page S of 29, ss. 206, 307. 108. cov a9 Safety and nylon Gul Posters Posters shoul be payed at vasous eatin feinformation ad awareness (0. Emergency helnine numbers Atte reception (8, 2m teat) -Recesion other suatesicslaces (20, General lnornaon Reception (i, Hand Washing Reception 6 Inside te room (0. Ressrotary haiene -Recopson Inset oom (W, bes Bont Atal aperoprate ices ‘Avaiabity of COV rested amenities ‘Below menscned amenities must bo available a the property apat from regular Rotel amenities (. MustHave (2), Mand Sanitizers (bh, Masks (2, Garbage Bass (dh. Chemical for Deep clearing (2. Thermal Gun (9. Hand loves 1, Goad eave (a. Gowran tu Personal raters equipment PE) Ue of acoeyseta ‘the staf should wie AropvaSetu opp for survey & same will be followed for guests uring check a except = case of Foreign Nationals General Guldelines Page 0t29 ‘covt0-49 Safety and Hyglene Guldelines for Tourism Sector Following general guidelines must be chserved by all concerned: (i. Al hotel sta including cceurty guards must wear masks and single use gloves rmandatorily while performing thlr duties at the property. Cin. A note staff and guests must always maintain safe distance ofa least2m(6 feet) while at the property, To ensure that al hotel personne! use masks, hand gloves and sanitizers wile doing daly ecivties, thoy need to be properly trained. Ground aps/ team to train the staf on tis. (i). A wel informed and trained security person and a 247 security guard to keep check at the main entrance gate of the area should be avallable (wherever applicable). {uk Dally Temperature to be checked with a thermal gun thermometer for all stff members: every guest: any visitor Induding vendors {ulate stat to wear shoes wile operating at the property andl shoes should not be ‘opened wile cleaning the property i advised to wear a disposable shoe cover while leaning. (uid. stat should remove the gloves properly and shoutd not touch ther face after removing the gloves, Staff to immediately wash hands after removing gloves. {uit), Guests to avoid using lits and use the staircase instead, tm ease lifts being used, ‘octal distancing should be felleved. Visitors to the hotels should not be alowed (2). CCTV cameras must be fully functional ‘i, Al touch points ke door nos, switches, door handles, safety latches and taps fete) must be cleaned regularly with surface cleaner Le, R2, Detergent water Lizot Its advised to use Sodium Hypochlorite 1%/solution having at least 70% alcohol should be used to clean these touch points ‘ui. Common area cleaning checklist should be displayed at the reception and rooms cleaning checlls’shoutd be dlsplaved Inside the roam on the back the door. 110.9, checiein Protocol for suests Page 7 of 29 ‘COViD-19 Safety and Hygiene Guidelines for Tourism Sector (). Guests must be requested to maintain a queue with 2.m (6 ft) distance between ‘them. Standing space signs will be placed on the floor to malntaln socal distancing, i). Rooms should be kent ready as soon 2s potsibte to avold any crovid at the ceception and maintain minimum contact with the guest. (Gi), Details of the guest (Travel history, medical condition ete.) along with 1D and Self declaration form must be provided by the guest at the reception (for naw) ‘5vl. ArogyaSetu app survey wll be recommended to all guests. (0. Interaction a reception with guests should be avolded as much as possible. (Wi), Hand Sanitizers must be kept atthe reception for guests to use. Guests to sanitize hands before & after filing relevant forms including AGO register. {vil Proper records of any symptom such as cough/cold/tever should be maintained (vi, Sot-reporting forms must be filled for International guests and ASD register must be thoroughly maintained. (@). Guests should be briefed about the do's & don'ts while at the hotel. (6), Hotels may adopt contactless process as detailed below: {a}. OR code willbe available at the properties, quest will Sean the QR code using his/her mobil (8). Guest will get an ontine form to fillin the details (required to be filled in ASD register, travel history etc) & option to upload the required documents through phone only. {el Once submitted by the customer, documents & details Instantly tothe front office manager on the system ill be available (2). Guest authorization will be done by: {el. Guest will cick on "1 accept” checkbox before submitting (0. Guest to get OTP on registered mabile number as soon as manager marks ‘chedkcin in the system check in confirmation is done once OTP is verified Page Bat 29 ‘cOvip-19 Safety and hygiene Gudebnes for Tourism Sector {e) After Verification, guest will check 10.20, Room alocstion process end in-rcom provisions {) in Case of Consumables raplenshment, guests should inform the property manageciGRé {it Reception no. PM's mobile no ane other important contact details must be available intheroom. 101 Room Service (i) Communication B/W guests and in-house Qn should be strictly through intercom oF mooie enone, {1 Any tems requires {Water botUe/ Tofatres/ Mecicine/ Uner) should be given to {guests wile maintaining im distance & tray must be used to avoid hand contact {ii Staff shoud be trained again for troubleshooting normal wsues like TV cemote issues, ‘geysers e1¢ 50 that they can inform guests & seve secorcingly en call 3022, Ream & common area deaning {0 Guest recommendations wail be taken for cleaning. Daily cleaning veth an option for ‘she guest to ont out. Lunen snould be changee as per the request by the exsting guest fa) In case deep or norma cleaning, housekeeping staff must wear masks Defore ‘entering the reom and during the cleaning process, guests shouts stay n the Iadby ‘sear the roo without foUehINg BAY E Iw) in Case of roam cleaning afer checkout, process autined shoulc be used, {bl Housekeeping Staf must wear masks or PPE (wherever anpicale) while cleat/ deep ‘leaning the oom, tui) Each guest bathrooms may be equiped with WC- brush se, (vs) Stal must santie their hana or wash their nands wh soap before & after the cleaning process. aged of 28 ‘coW-19 Safety and Hyzlene Guidelines for Tourism Sector ‘areantem | iem/equioment Frequency | Method/procedure Generat | R2/Detergent & | Twiceaday | + SerubSloors with hot water leaning | Warm & detergent using minimal Water Disinfectant water “= Clean with plain water + Allowto dry & MOP with disinfectant Lockers.Tabl! | Damp Duster with | Dally © Samp dust with regutar ‘esCupboard | disinfectant isntectants «Wardrobes Railings | Detergenté Twiceaday | » Damp dust with warm water ‘Sanitier-hot & detergent followed by -water , Disinfectant disinfection Mirrors | Warm Baily © Using warm water & a-small Giclass | water/Detergent ‘quantity of detergent & water/Cleaning ‘using a damp clothywipe over solution damp the mirror. then using ary cloth wipes cloth uff the micor & glass toa clean dry finish Fummiture & | Disinfectant,Ouster | Daily + Using disinfectant damp dust Fittings furniture Sittings ineludingchatrs.stoo beds ables ete Light Disinfectant,Ouster | Dally “© Uaht switches to be cleaned Suitehes/Ov of dust spotsé finger cer bed lights rmarks.elean with a damp dothes page 10.0829 COVIO-19 Safety and Hygiene Gudetinas for Tourism Sector Cover bed lighting to be damp ddusted,clean with damp loth Tollet Rusoap Whenever Inside of toilet Pot/Commo | powrier.Long, required potvcommede de handle angular Serub with the R3/soap brush powder & angular brush Clean with Ri/soap powder & scrubber Toilet R1/S0ap Whenever ‘Scrub with soap powder & Floor /sink | powderserubbing } required the scrubbing brush brush ‘Wash with water Taps& | Warm Whenever ‘Wipe over taps & fctings Fitings/Sho | woter.Detergentpo | required witha damp cloth & wer area | wder.Nylon. detergent serubber care should be taken to clean the underside of tans & fittings 10,43. Food Service 4). Food must continue to be prepared inside the he thas a kitchen. tel kitchen wherever the hotel Gin, tm case the kitchen is not present on the property, the hotel operator/ oviner should continue to get meal supplies from existing vendors. (ill, It 1s advised to use disp josable cutlery at the hotel for all purposes and used isposabte cutlery must be kept in garbage bags. n case of nn-disposable cutlery, ‘used plates and cutlery to be kept outside the room. 110.44. Checkout Protocot (0. Guests should intorm at the reception en hour before tho check out, Page tt of 29 CcOMiD-49 Safety and Hygiene Guidelines far Tour Sector (i), Guests should only check out once he fs confirmed by the reception. (i, Guests should be informed about the payment to be made in advance and the quests may be requested to make the payment via digital mode as much a5 possible. (iv. Management to call the police station iit sa statutory requirement, lu. Post cheek Out rooms ta be eleaned and clean linen and towel tobe provided. {w). Linen must be changed after every checkeut and for tonger stays a5 per the request by the guest. 410.45. Unen count, allocation 6: eleaning SOP i, Sufficient linen tobe mandatorlly available at the property (i. Housekeeping staff should use masks and hand gloves while Randling used linen ‘and should be kept in a separate place, (ti), Laundry services must continue in an existing manner 110.16, Garbage Disposal (0. The getbage needs tobe disposed as ~ dry, wet, glass. lodegradeble, w, e's ike gloves, mazks etc tobe segregated or disposed separately. 10.17, Stat & Guest training. fi. Al the staff including the security guard should he property briefed about the processes and a dil regarding the same must be put ln places Ain, Awareness and emergency posters must tobe placed inside the rooms fan, Hun tatners/Ground team / Tralning managers / officals as appropriate to train the hotel staff needed. 40.48, Protocol for handling suspected & COVID positive auests Ministry of Health and Family Welfare : ein sass 10.19, During Check-in ff euest Is sneezing or coughing) Page 120129 covo-s Safety anc Hyglene Guidelines for Tourism Sector (0, Donet deny Checcin {ii Mains a sale dtane of 6 feet rom the guest tan, encourage guests to sani ther hands wash ands with oop. (60, offer meta asistanco tote gst (u_ Keep awateh over the health condion of the guest (ea him on the exteasion and neck his wel-balng, offer medical asslstance) (ih, Deep dean the reception areas with a disinfectant 1020, tlness perssts WW. Room should be locked and the entire flor, recepiion and all commen areas to be deep cleaned and fomigated {it_Lnen and ather terns must be washed separately. (ii). Cal: the Corona helpline number (ivi incase suspected guests Reef not traceable, inform the polceImmeciately. {In case any guest has symptoms pertaining to Covid 19 vius Hike cough, cold ‘ever, breathing difiulty etc, folowing safeguard measures are required to be adopted: a. Immediately provide surgical maskto the pest bb. Check guest travel history to affected area or contact with affected rsa Provide hand saritter, and advice the quest to stay inthe room (surgical mae should be bota by the guest ata ies) Ensure the staf is always wearing masks while interacting withthe guests ‘a. Ensure the person does not come in contact with others. Ask therm to rmaintaina distance of at loast am from ather people 1. Maintaln empathy with the guest / guess. ‘5 Ensure guest ie sent back to their room, fh Immediately inform the nearest medical faiity (hospltaVlrie) ar call 23978046. ‘Eraure that the guests taken co the nearest mesial factity 10.21, Protocal for Repair and Maintenance Page 13.04 2 CovIO-19 Safety ana Nyslene Guidlines for Tou Sector 10, Rooms te be audited for Repair &Maintenance efter checkout, LUD, Staff should get on a video call with the guest to Letcer understand the ise oF assist the guest. n case it fs not possible because of any reason (guest does not have video phone or quest it nt well enough) only then staff should goto reom ‘and check forthe isu, AM), Maintenance personnel to wear hand gloves and masks while doing the services inside the room, Guests are advised to stay outsde the room. protocol te have additional Information about the guests In some cases, experience has shavin that t becomes essential to wrace the location of ‘the guests even alter their departure Hence, the sccemmadation units are advised to devise a new information system/format and keep the same in an easily accessible form to enable concerried authorities to trace the guests, I required in future, @, date fi). Name (Wage (id, Sex (), Mobaumber i). Emilie Nationality |. Permanent address (be. Conning from (with details of destination and route} (b)Going to (with datalls of destination and route) (wi). Arrival date and ime (dn, Departure date and time {al). Room nos Floor no (iv). Signature (ov, Purpose ofthe visit ww). Check cut time ruil, Valid 1D proof (vil, Logs of transaction (0), Travel history (ox). Self declaration form Page 14012? 1 14. ‘COMIE-19 sofey and Hyglone Guldeines for Tous Sector Restaurants ‘To ensure that visitors fee} safe while eating ut, restaurants need to take several measures to make them feel comfortable and at ease post lockdown. = Diners would be greeted by walters wearing gloves and masks = Twormeters table dstance would be a norm in coming days nly fanileseorningin a group wil be sharing tables Restaurants carving out sensitivity traning across teams piners are set tobe greeted by waiters wearing gloves and mass, sanitzatfon bottles at the entrance and far fewer tables In rostaurants. Onby people from same family coming in group would be shoring the tables. Others would sit ata distance of about two metres vanich is going to be the norm post lockdown. Further, walters would be directed 10 ‘bing food but not serve atthe tables. ‘ll the tables are ta be cleaned with sanitizers and chlorinated water, All rockery & fcatlery 1 washed In dthoashers with effetive soap solutions where water temperature is ab high as 80 degroes, Random swab tests of surfaces and Kitchen, The ‘ests a7€ not to test Indviduals for coranavirus but to check overall level of hygiene and earliness. protocols obligatory fora Restourant/Eating Outlet {Provide sof, sanitized and clinically lean environment tothe vistors and stat (il, All machine touch points, cperating panes, seats, covers. Teotbex ete, reauiving human touch should be sanitized at an hourly frequency with effective sanitizess. {ti Respiratory hyglene posters to be dlsplayed at orominent placesin the premises fh), Toreduce the seatng capacity minimam by a 2/3¢6and change the seating style In ‘order to maintain sala distancing. fu. To acqualnt itself with the latest guidelines issued by various Authorities for prevention and precaution. (vi. Tomaximize the use of technology to reduce tuman contact, (wil. Regular and increased health checkups of staff to monitor the following symptoms: ‘a, Fever / Temperature Check Cough (Dry & Weld Shortness of breath / Breathing ificuties Page 15 029 12 113. 14. (COVIO-19 Sofety and Hyglene Guldelins fr Tourism Sector Personal Protective Equipment (PPE) for use by staff: (®. Good quality disposable Hand Gloves (Fresh gloves to be used for every new guest) (i), Three layered masks with synthetic outer layer/ N 95 masks. Long gowns, eye goggles or face shield. PEs should be discarded In aplastic bag, sealed and labelled as infectious waste. Sod Dictancing Norms ‘Minimize physical contacts between two persons, Minimum distance to be maintalned 1s t meter. Todo thls, Restaurants to do the following. (0. Optimize employees in production area at any given point of time by creating physical barriers or use proper face shield ifnot able to reduce manpower (i). Stagger work stations, food preparation area etc (ii). Review/Reduce/revise the speed of production lines considering social distancing. (ivi, Review shift arcangements depend on the above. (v). Limit number of people who are not required e.g Drivers, helpers ete {vil. Use spacing measures lke stickers, tapes, markers to maintain the distance at al ‘the places. {vil Prohibit sharing of lockers or unlform or any commen item such as pens ete (ill), Food delivery personnel should leave the packet at 1 meter distance at customer's door. DO NOT handover the food nacket directly to the customer. (ix), Takeaways to be encouraged, Instead of Dine-in, [xh Face ~ To- Face meetings are restricted as much possible. Management to decide ‘on who can de Work from home and who naeds to be in factory. ‘Cleaning and Sanftation Norms for Restaurants (. Following Food establishments shall be cleaned with appropriate cleaning solution such as soap and water [preferably hot water) followed by disinfection (using freshly prepared 1% hypochlorite sotution ar equivalent) GQ). food preparation/ production area, stores, packaging area, service area, waste disposal area, office space, transport vehicle, toilets and washrooms (i), Clean Equipment, containers, utensils, cutlery, ete. thoroughly with cleaning. solution and water. Use of hot weter (above 600 ¢) is recommended. After leaning, sanitation using AlcohoVQuaternary ammonium compound Is recommended. Page 160f 29 ‘COMID-19 Safety an Hyper Guidelines for Tourim Sector _ | igh Touch Points | Methad and Frequency levator butions handrails handles and cal Cleaned tice daly by mopping with buttons, escalator handrails, pubic counters, | fnen/absorbable cath soaked In 1% intercom systems, equipment like telephone, | sodium hypochlorite i printere/scanners and other office machines, tbe tops char handles, pens, diary fils, keyboards, mouse, mouse pad tee/offes sispensng machines, ote. Metalic surfacestikedeor andes, security | 70%eakcohol locks, handles of baskets/carts, play racks {yshere bleach is not suitable) Hand sanitiing stations atthe entry and neer Cleaned atleast twice Ina shift. bigh contact surfaces. Soritized with 1% sodium hypochlorite ‘Toilets and Washrooms ‘After every shift using water and detergent, fllovred by 19 sodium ‘hypochlorite, “area of two meters around the person who has. | Vacated immediately. thoraughy coughed ‘leened anc cisinfected with freshly prepared 1 % hypochiarite solution Til cleaning equipment, cloth, mops, reusable | Cleaned moroughly before use 6 after protective gear such as boots, gloves { use, Sanitize where require. fo Giapi [Preparation] + Remove loose artand food paces. Rinse with warm, potable water. ‘stepa | Cleaning = Wath with hot water (60°C) and detergent. + _ Ringe with elean potable water ‘eps | Sanitsing Treat with very her, clean. potable water (75 _ #0 for at least 2 minutes. Bep4 | Air Orying = Leave benches, counters and equipment to sir ay. Page 17 0F 29 Ccovib-19Sstety nd iygleneGaldsines for Tours Sector 7 “The ost hygienic way to dryequipmen isin a dealing rack. 428. Categorles of Sanitizers a i reneng "ehtotine Ferinabie products Aivaie Wor food bey | consumed raw, Food contact surlaces after use ‘Guatenary ~ Miliyl | Food contact surfaces po sButyrie ! 1 ‘acid (QMBA) i | ‘FO% aleohol based | Hand Santtisation Tasandwhenreaured | a int sal [reaver ex eacnaze | food contact surface I | | Notr=Claning rors shoul be flowed by neon, “Use chemicals 3 per the dection provided by the manufacturers, 1 thare are more chemical based dllnfectants available; ths {s lust a suagestive list. 414.6, Food Transportation {Train the drivers, loaders and other staff about the COVID-29 Infection symptoms ‘and measutes for prevention (W. Clean & Sanitize Delverytransport vehicles regularly. Use vehicle only for food deliveries /dstribution. (an, Aeyone dsplaving fu tke symptoms to veld handling / transporting /delvering food. {hu}. Deivers loaders and ther staff to malntaln high standards of personal hvelene (Wi. Mand washing material and Sanitizer bottle tobe fixed in driver cabin, (wh. Face covers tobe wor atall ies. (wil. Avold use of publi tolets and crowded places during the breaks. ‘vil, fa vehicle enters an azea marked as 2 COVIO-19 hotspot, then the vice shall ‘be thoroughly cleaned and disinfected before use. {hx), Maintain relevant records. 347. Food Packaging (h. The retention ime.onsurtacevaties from hrs ta 5 dove: {Cleaning Sariiing, Diitection measures ae to be adopted to ensure that food packcging is keot clean and away from sourees of contamination Page 38029 Ccovib9 Safety and Hiyglone Guidelines for Tourism Sector (———<$<—<——— eae : Corona Virus Average Retention ‘on Gooner ‘ars 23Hs 24s 23 Days 20a 4 Days, (On Paper. Gass (usta) Says. (On Ceramics ‘Says Tendets ‘Says 428. Protocols to limit the movements of Guests In Restaurant/Eating outlet 44.9, Guest Service Standards Guests are encouraged to make prior reservations before going to the restaurant t0 avold croviding. Guests to be seated in a designated waiting area with norms of soclat distancing incase of wniting. o. ‘Masks and gloves tobe keatIn spare for use of the guests at the reservation desk of the restaurant. (6). Hand sanitizer (in botdes) to be placed at the entrance and other areas such as washtoorns & to remind the guests before entering and while leaving to sanitize theichands. (in, To reduce the seating capaci misimum by 2 2/Srdand change the seating stile Inerder to maintain socal distancing. 41.10, Preartival {ih Complete detalls of numberof persons to be taken n advance and seating to be accoedingly arcanges by malatalning the social distancing norms (i. Guest to request not to exceed in pre informed numbers and any sort of deviation in ruzmber of persons be Informed well in advance. li, Guests to be requested to carry thelr ox Face Mask, Hand Gloves and instant Hand Wathete. (fa. Guests also to be requested to have ArogyaSetu App Installed in thelr mobile ‘shone. (WL. Guests to be requested not to carry any hem directly bought from outside The ats ete. (Wi. Guests to be requested to use sate and sanitized vehicles for travel, at, Amival Page 19 of 29 ©. a. i. u. om wi. wo. wa. a. to. 31.2. Dining a. on. ( wi. wi. ‘cOMD-19 Safety nd Hygiene Guidelines for Tourism Sector ‘All guests are creenee for any symptoms before entering the premises. Guest with body temperature of 98.6° F or more should be politely asked to return or directed to a designated hospital, which wauld be a pracondition at the time of accesting booking, ‘The AarogyaSets App status of every guest Is checked for allowing entry, No mata frisking of guests at the entry wherever possible. Frsking shall be ‘through DEMD, HHMD, ete ‘The gate to be opened by attendant Guests are directed to sanitize the hands before proceeding for seating area. TO place hand sanitizers atthe entrance and other areas such as washrears. ‘To remind the guests before entering and while leaving to sanitize thelr hands. “Guests ave provided with necessary PPEs like hand glaves and face masks (in case ‘they are not carrying thelr wun to ensure safety of other guests and stat, ‘Markings on the floor to be done to maintain Social Distance. wherever required. ‘Tables to families or a group to be allocated strategically to ensure non ‘contamination to other guests/areas or Restaurant dining entry inside restaurant to be limites to seating capacity avaliable considering norte of social dstancing, Extra quests to be seated fn a designated waiting area with norms of socal distancing. ‘The entice service ofthe guests is done by service staff donning PPES. only bottled water where outer sie ofthe bottle is disinfected to be used for providing water to guests. Disposable menus to be used to reduce the chances of transference of virus. Instead of cloth napkins, use of goed quality disposable paper napkins to DE ‘encouraged. Only cooked food to be included in the menu and to avoid inclusion of rawr OF cold food Tike salads ote. Guest service areas shall be thoroughly cleaned and disinfected before and after every shift. The furniture and fixtures of the restaurant like tables chal, ‘workstations buffet tables, nen etc tobe thoraughiy cleaned with disinfectants (on dally basis. Blfet service to be avoided in near future. In case of buffet trained service staff to serve the food fram butfet. pre-plated dlshes to be encouraged Inthe menu wherever possible Silver Series may also be done provided service staff wears the PPEs. ‘aly designated staff to serve the food on a particular table, Pope 20 08 29 CcoviD-19 Safety and Hygiene Guidelines fr Teurism Sector (be. Name badges of staf to be printed in larger fonts for identification from a father distance. We. The crockery, cutlery, hollowware and service ware ete, be washed with hot ‘water and food grade/ aporoved disinfectants. The service equipment to he segregated and stored In sanitized cupboards, Use different types of warmers to koap the food and crockery on warm temperature. {ili}, The soiled dishes to be iinmadiately taken to dishwashing area and not left on Side boards. The leftover food be discarded inthe designated bins with lids. The ‘garbage should be disposed of on daly basis. (wv), HACCPVISOVESSAI standards to be followed for eleaniiness of F& mater bysiene. ‘wi. E-payments to be encouraged to avold touching the debit/redit cards of guests, (oui). Cashiers to aisinfect hands after every settlement thru cash or eards. nd 11.18. Bar Safety Measures (0, Bar counter and stools to be sanitized property. Bar equipment like shakers, blenders, mixers and pog measurers tobe cleaned. (,eecontainar trolley to be washed and sanitized. (iG). All the bottles of sprite, wines and beers co be sankized with food grade disinfectant, Gia. Allthe glassware tobe cleaned with hot water nd lemon. vl. To follow FSSA guidelines by marking dates on recently opened beverages. 11.44, Kitchen/ Foad Preparation Area: (0. Operational kitchens must be sanitized at regular interval. (Kitchens to plan social distancing (3 zones n kitchen: 3. Range Critical 2. Non Range Critical 3. Pre-Preparation area, ‘Work tables to be realigned in such 2 manner that staff do nat face each other and also malntaln socal distance, Gv), Staff towear PPES like face masks, che caps/net caps, face shield, (1. Using 100ppm chlorine for non veg and 50 ppm chlorine for veg items for sanitizing, n cate of any other directive from authorities same ta be followed, (vi). Strict adherence to HRACP/ISO/FSSAI norms and guidelines for sanitization and Inygione in receiving, storing, and cooking of foad items. Limit the number af staff to the minimum required: staf can be organized into ‘teams to reduce interactions between teams (vit). Al staff should wear disposable masks, gloves, hair nets and all other safety gear Page24 of 29 15. ‘coup-9 Salary and gene Guidelines or Tourism Sector (i, untimited menus ard ramp-uptn shased manner 1b, The menus may be tweaked to include mare options of cooked food rather than awtooe (oi, Ensure proper cleaning of vegetables, meats and all other matersis thot are required inthe tehens:use approved sling agents to disinfect bo, Ensure alltoals got santized after each use (a). Itwould be used to use an Autoclave machine forall cooking eculpment ladles etc. (ok. Even with proper hand washing, food workers should ue abarcer suchas tongs loves or utensis to prevent direct hand contact with food, The vs ely to bbe Inactivated by proper cooking temperature, i Is Important 1o use gloves or ‘other barers to prevent tuchlngfoad that wil ot be fully cooked. (bu), No reedi-to-eat food items shallbe lft open and sal be kept covered ‘al) Heath Food tobe given priorty 2st would gain more importance with 2 large part of audience to boost immunity welcome dinks tobe immunity boastars Te Hot lemen water with aw hoy et. ‘oil, meuity boosting sices anders canbe 2 prortiona epeet. (wit), When changing your normal foed preparation precedures, serice, delivery furtions, or making stating changes apply procedures that ensures (3s), Cadked foods reach the proper intemal temperatures prior to ereo or cooling (@). Hot fds are cooled rapidly for ter use - check temperatures af foods being cooled tn refrgeratrs or by rapid cooling tecniaues such a Ise baths and coating wands. (e The time foods being tored, spayed, or delivered are hel in the danger zone (between 41°F and 135° winimize. te). proper telning for food employees with new or altered dutis and that they anolyte traning according to established procedures. (0. Keep hot foods hat and ced Toods cold by string in appropriate transnort vessels {ah Keep cold foods cts by keeping encugh ceslat materials. ©. gel packs. {). Keep hot foods hat by ensureg Insulated eases are preper functioning. ‘eit, Koen (oeds separated to avcid oss contamination, eg. keering raw foods separated from caoked and ready-to-eat (000s. (nia), Ensue that any vrapnleg ad packaging used for food wonspert Is dane so thot contamination of the food is prevented. ack Areas For Stat 1, Dover compromise.on Seca Bstancing. age220f29 CcOMI-19 Setety nd Hygiene Gldelines fer Tourism Sector (0, Donotuse face reading or thumb impression machine for attendance. Gil, Encourage the administration staff to work from home wherever possible to reduce assembling of people: iv). Tioings of staff canteen, lockers, changing rooms ete. to be strategically designed to reduce assembly of people. (Promote staff to use their own vehicle for transport rather than depending on publicfhotel transport. 12.46, Ernployee Transport (0 Screen the staff for temperature and other symptoms before boarding the vehicle, (i). To provide organizations transport in the event public transport fs not avaliable ‘or Is overcrowded violating the socal distancing norms, (in, efforts must be made to reduce the presence of statf to minimum required, keeping in mind the number of covers. 1147. Clack-in (i. Request all staff to remain at home under medical supervision in case they are sick and have any symptoms offs. (ii. Akernate methods tobe devised for staf to mark attendance atthe hate: could use QReade method (i), Temperature check for all employee on clocking into the premises of the hotel (iy, Staff having a body temperature more than 986° F should be atked to retun home 411.18. Employee Uniform (i). Uniform exchange daily should bethe norm fi). Uniforms will need to be sanitized properly; steam press or heat iron can be used Gi), Staff willbe given PPE kts as part ofthe uniform across all departments (i), ensure that staff are maintaining Socal Distancing during uniform exchange 14.49. Employee Diving Statt meals should be planned in such a manner that sodal distancing norms could be maintained. 11.20. Employee Training faye 28.0129 ‘cov-19 Satety nd Hyglone Guidelines for Tourism Sector {Training Department should conduct sensitization classes for staff on ungraded hnysiene standards, they can also have visiting facuity to undate staff on standards (0), Employees must be welLinformed about all COVID related operating SOPS, 0129 ‘COMD-19 safety and Hygiene Guldeines for Tourism Sector 12, BB/Homestay Establishments ‘Various BG® and Homestay estabilshments shal follow the flowing guidelines. 1244, Essential Amenitios ‘An BEB/Memestay Establishment must have a Thermal Gun, Hand Sanitisess, Hand ‘Gloves and Masks which should be avaliable tn the Reception area itself. 12.2, Guidelines for Staff ‘wearing Mask & Hand Gloves are mandatery while on duty inside the property “Temperature should be checked by Thermal Gun for al staf members & Guests on dally toatl. Visitors to the BEB/ttomestay Establishment shoutd not be encouraged. Staff must use troy to avoid hand contact while serving water bottl/taleties/ madicines/ad ote. maintaining 1 meter distance. 12.3, Checkin Process, Dotall of the guest should also contain his/her Travel History & Medical Condition for luhlch 2 separste SeltDedaration form shauld be provided. A file should atso be ‘maintained apart fram the Guest Reglster to keep those Self-Declarations. 2 m distance ‘markings at the reception ares should be done for guests to stand during check in process. 12.4, Arogva Setu Applcation Entire staff ofan 18E6/Homestay Establishment to have ArogyaSetu App for survey and ‘same will be followed for guests during checkin. 325, Cleaning of Guest Rooms ‘Clearing of Guest Room is mandatory an dally bass. Linen must be changed after every Check-out and in the event of longer stay. It should be 2s per the request of the guest All touch points must be cleaned vith proper disinfectant (Sodium Hypochlorite. Saft must sane or wash hands with Soap after every cleaning process. 412. General Cleaning with proper dlsinfectant (Sodium Hypothtoritel: Mopping of floor twice a day is mandatory, After every Check-out, tabs, eup-boards, wardeobes, lockers, ight switches, Mirors electronic devlees or any other Item which & _guest may touch during his/her stay, should be cleaned proncrty. age 250829 COViD-29 Safety & Hygiene Guidetnes for Zounsm Sector 122. Food Service [Breakfast should be prepared in Kitchen where Guest smovle nct be alowed at ‘ais advisable to use disposable cutlery for all purposes wich must be kapt ‘sie a garbage 02g. Incase of nor-cisposebie cule, t shouts be Kept oursce theroom. $28, Posters Posters containing awareness about Covid39, 6 ft cistanong, respiratory hygiene and general cleanliness should be deplayed at various strategic posnts insice the propery. It should sito contain the Do's & Dont’s for Guests, reortant phone numbers such a5 Police, Hospitals, Doctors on Call, Emergency Helping ete. 129. do'sana Dom's for the guest: (Clotnes snoule nat be wasted insce the oom. {i) In case a balcony is sharea with another room, please be on the sige f your roam. Do not teraes with tne other rooms guests. (ii) No wésters snouts be allowed in he rooms. {wl Doors should be kept closed and any contact withthe daar knobs snout be avoided by stath (st kitchen and washing 5a entry must ve prohibiced for guests li) Always eeeo a safe stance of at least 2m (Gfeet) whe you are at the propery. wi) Wash your hangs frequeatly wath the soops/saniizers provided. |) Put af dksposabte plates/cups/oottles after use in the garbage bag 12.40 During Checkin if questi sneezing or coughing) Donet deny Checkin fi) Maiatam a safe distance of 6 fet from the guest {Wi} Encourage guests to same their nand/wesn hands with soap. (iv) Offer eaicat assistance to the guest. {u) Keep a watch over the h 3yjuBh2ealth condivon of the guest {cal hm on the extension ano check hs welhbaing, offer medica assistance) {} Deep clean the reception areas witha cisirfectant, 12.11, Hltness persises Page 26 0f 29 12.42. 3243. ‘cOuo-19 Stet nd Hygiene Gudeines for Toutam Sectar {. _Rooe should be lacked and the entire oor, reception and all common areas to bbe deep deaned and fumigated {W0, Linen and ater items must be washed separately. (a), callthe Corena helaline number iv, incase suspected guests led not traceable infrrn the potce Immediately. Chee out Pretaco! {Guest should inform at recepian using nte-com or personal mebile, an nour before the theckout, Digital mode of payment should be encouraged for which QR cade must be splayed at a prominent glace. n case of payment through internet banking the bank

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