Standards Monitoring and Enforcement Division DOT-SMED-SAF-ACC-001

Progressive Accreditation System Self-Assessment Checklist Form 19 Series of 2020

MABUHAY ACCOMMODATION

Name of Accommodation Establishment: _____________________________________________________________ Note: Premium Accreditation may only be issued upon compliance of
Address : ________________________________________________________________________________________ at least 50% of the total points allotted.

Please continue if compliant with all Basic Registration

Please check on the appropriate box. Do not leave blank boxes. Please continue if compliant with all Basic Registration criteria
and Regular Accreditation Criteria
BASIC REGISTRATION REGULAR ACCREDITATION PREMIUM/STAR-RATING ACCREDITATION
YES NO REMARKS YES NO REMARKS YES NO POINTS
PUBLIC AREA PUBLIC AREA PUBLIC AREA
Information/Reception counter or
Clean building exterior and
receiving area manned for Reception service for 24 hrs
surroundings
at least 12 hours.*** 3
Business name signage conspicuously Seating area proportionate to the Seating facility coordinated with the
displayed. size of the property*** theme/design of the property 2
Enclosed public areas shall maintain
Waste bins provided in the public Complimentary Wi-fi with strong
a maximum temperature of 25
restroom connection
degrees Celsius year round 2
Information/Reception counter or
Wi-fi access in public areas Secured Left Luggage Room
receiving area. 2
Landline/Mobile Phone or any
Porter service/Luggage assistance Offer welcome drinks or its
communication device at the
available equivalent
reception area. 1

Adequate lighting in all areas Left Luggage Service/Area*** Sub-Total

10
Brochures, maps or any similar guide
in going around the area available at
the reception area

Safety Deposit Box at the Reception

Staff in Uniform with name plates

and IDs***
Reception personnel can converse in
Filipino and English

PUBLIC WASHROOM PUBLIC WASHROOM PUBLIC WASHROOM

Restroom with hand dryer/paper

Clean public wash room provided towel
with adequate supply of clean water,
soap and toilet paper Separate Public Restrooms for Male
and Female***

BEDROOM BEDROOM BEDROOM

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 Please continue if compliant with all Basic Registration
Please check on the appropriate box. Do not leave blank boxes. Please continue if compliant with all Basic Registration criteria
and Regular Accreditation Criteria
BASIC REGISTRATION REGULAR ACCREDITATION PREMIUM/STAR-RATING ACCREDITATION
YES NO REMARKS YES NO REMARKS YES NO POINTS
PUBLIC AREA PUBLIC AREA
Minimum of five (5) lettable PUBLIC AREA
rooms.*** Note: This requirement
Guest rooms with locking doors will not apply to establishments Keycard locking system
existing prior to the implementation
of these rules. 2
Comfortable beds with clean
Minimum room size must be at least
mattresses, fresh linens and pillows Door with peephole***
14 sq.m. inclusive of toilet & bath.
with cover
10
Minimum room size must be at least
12 sq.m. inclusive of toilet Use of quality linens (minimum of
At least one (1) pillow per person
& bath***. 300 thread count)
5
All rooms are air-conditioned or shall
maintain a maximum room Complimentary bottled water with
Clean and non-slippery floors. 1
temperature of 25 degrees drinking glass in room
Celsius***
Potable water and drinking glass in Extra pillows/range of pillows
Clean bath towel per guest 2
room available

Two (2) pillows per person Full length mirror 1

Mirror at least 31 inches by 16 inches Closet/Cabinet (Additional Info) 2

Clothes hanging space (i.e. shelves,

Mini bar 1
closets, cloth-rack)

Reading lights/Bedside lamps In-room Safety Deposit Box 1

Chair/s and Writing Desk or Table

Sub-Total 25
available in room
Contemporary tiles, quality timber
Any in-room communication device
floors or any equivalent floor 8
available
coverings.

Windows with appropriate window Black out curtains 2

coverings (e.g. Curtains, blinds)
Hangers provided ( at least 3 per
Emergency evacuation/Fire Exit Plans person) 1
posted in all rooms
Emergency Light or Flashlight
in room 1

TRCRG-OTSR-SMED-069-01
 Please continue if compliant with all Basic Registration
Please check on the appropriate box. Do not leave blank boxes. Please continue if compliant with all Basic Registration criteria
and Regular Accreditation Criteria
BASIC REGISTRATION REGULAR ACCREDITATION PREMIUM/STAR-RATING ACCREDITATION
YES NO REMARKS YES NO REMARKS YES NO POINTS
PUBLIC AREA PUBLIC AREA PUBLIC AREA
Availability of suite rooms 5

In-room compendium with

additional Information about
additional services within the
1
accommodation and/or
entertainment/recreation nearby

Flat wall TV minimum of

20 inches 2

Slippers 1

Tea/Coffee facility 1

Sub-Total 22

BATHROOM BATHROOM BATHROOM

For shared bathroom, ratio is 1

Attached or shared bathroom Attached toilet and bathroom 3
bathroom for every 4 guests
Range of toiletries
Clean toilet and bath with adequate Clean toilet and bath with adequate (e.g. shampoo, lotion, dental kit, bath
2
supply of clean water. supply of hot and cold water*** gel, etc.)

Area to place clothes and space

Clothes line 1
for personal toiletries

Area to place clothes and space for

Range of Towels 2
personal toiletries

Mandatory Requirements Good space, ability to move freely Bidet in all guest rooms 2

Issuance of Offficial Receipts One (1) bath towel per guest*** Hair dryer
1
11
Sub-Total

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 Please continue if compliant with all Basic Registration
Please check on the appropriate box. Do not leave blank boxes. Please continue if compliant with all Basic Registration criteria
and Regular Accreditation Criteria
BASIC REGISTRATION REGULAR ACCREDITATION PREMIUM/STAR-RATING ACCREDITATION
YES NO REMARKS YES NO REMARKS YES NO POINTS
PUBLIC AREA PUBLIC AREA PUBLIC AREA
FOOD AND BEVERAGE FOOD AND BEVERAGE FOOD AND BEVERAGE

Availability of dining area or room

All day dining outlet 5
service***
Kitchen equipped with clean and
functional kitchen equipment and Sub-Total 5
utensils.
Kitchen kept clean, frequent cleaning
is evident, no intrusive/foul
smell***.
Crockery, Cutlery and Glassware-
clean, unchipped and stored in a dry
place
Room service for a minimum of 12
hours

SERVICES AND AMENITIES SERVICES AND AMENITIES SERVICES AND AMENITIES

Functional CCTV available in strategic

Accepts credit cards 1
areas (i.e. entrance, lobby etc.) ***

HD CCTV with a minimum of 30-day

Professional security in place*** 3
recording storage
Medical Services available either in
First aid Kit (Red cross prescribed) 2
house or on call 24 hours a day

Personnel trained on basic life Business Desk

2
support (printing,photocopy,fax services, etc.)

Refund and Cancellation Policies Gym/Fitness Center 3

Back-up Generator or emergency

power, capable of providing full Spa 3
power***
Other recreational facilities (Videoke
room, Game room, Kids' Play Area, 3
etc.)
Functional/Meeting Rooms (can
3
accommodate at least 30 pax)
Swimming pool with trained lifeguard
5
on duty

TRCRG-OTSR-SMED-069-01
 Please continue if compliant with all Basic Registration
Please check on the appropriate box. Do not leave blank boxes. Please continue if compliant with all Basic Registration criteria
and Regular Accreditation Criteria
BASIC REGISTRATION REGULAR ACCREDITATION PREMIUM/STAR-RATING ACCREDITATION
YES NO REMARKS YES NO REMARKS YES NO POINTS
PUBLIC AREA PUBLIC AREA PUBLIC AREA
Ironing services 1

Laundry Services 1

Sub-Total 27

Statutory Requirements

Designated PWD room/s (BP 344) and

provision of facilities in accordance
with BP 344***

Emergency evacuation/Fire Exit Plans

posted in all rooms

Emergency and Fire Evacuation

Procedure
Driveway

Parking area***

Vermin and Pest Control Program

Health and Sanitation Procedures in

Place (includes food safety)

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 MINIMUM PUBLIC HEALTH AND SAFETY PROTOCOLS FOR ACCOMMODATION ESTABLISHMENTS

YES NO REMARKS
Arrrival/Public Area

Contactless greeting upon guests' arrival such as the practice of the

M
Filipino Brand of Service "Mabuhay Gesture"

Mandatory body temperature screening for guests and staff upon arrival. M

All hotel personnel are wearing PPEs (Personal Protective Equipment)

M
such as but not limited to face mask, face shields, gloves, etc.

Alcohol-based hand sanitizers are available in all public areas. M

Signing of Health Declaration Form upon check-in. M

Installation of barriers and markers in check-in counters and elevators and

all public seating areas promoting physical distancing, at least one (1) M
meter apart.
Increased frequency of cleaning and sanitation of common-used areas
M
such as elevators, railings, staurcases, etc.
Availability of trash bins with lids; separate trash - food, non-food and used
M
PPE

Display of DOH and / or health & safety reminders in conspicuous places M

YES NO REMARKS
Bedroom/Bathroom

In-room sanitation kits such as but not limited to alcohol, hand sanitizers,
M
facial masks, disinfectant sprays, etc shall be provided for each guests.

Beds must be at least one (1) to two (2) meters apart. M

Provision of trash bins with disposable waste bags in all rooms. M

All rooms are cleaned and sanitized every after guests check out with
M
disinfectant sprays and sanitizing solutions.

Thorough sanitazion of frequently-touched surfaces such as door knobs,

M
light switches, remote controls, and the like.

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 YES NO REMARKS

FOOD AND BEVERAGE

Increased frequency of cleaning and sanitation of frequently-touched

M
surfaces such as tables, counters, menu, etc.

Availability of 70% alcohol solution or alcohol-based hand rub at the

reception counter M

Limited seating capacity per table to promote physical distancing M

Proper food handling and food safety protocol is practiced at all times M
YES NO REMARKS
BUSINESS PRACTICES

Integration of Health and Emergency Protocols in staff trainings M

Screening and management of symptomatic guests protocol is in place. M

Coordination with the respective Barangay Health Emergency Response

Team (BHERT) for all staff and guests with symptoms consistent with
COVID-19 and/or travel history to affected areas/countries. M

Availability of directory of all hotel staff and hospitals near the property. M

Availability of a holding area for guest/s showing symptoms of the virus.

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 New Normal Health and Safety GUIDELINES for Accommodation Establishments

MANDATORY REQUIREMENTS
INDICATORS YES NO REMARKS REQUIREMENTS

ARRIVAL
GUEST HANDLING
*Sanitation mats
Shoe Disinfection using the sanitizing mats provided *Signage
at the hotel entrance *Hotel personnel guiding the guests
entry
Guests completion a Health Declaration Form upon Completed Health Declaration Form
check in
Body Temperature Equipment:
Mandatory body temperature checking by qualified
*Thermometer Gun
health or medical staff or trained hotel personnel
*Thermal Scanner
Information materials on
Guest to be informed of hotel management policies
mangement policies and
and appropriate information on the prevailing disease
information on COVID-19
Can be:
Provision of Reminder Cards *Handed to guests upon checkin
*Placed inside the guest room
RECEPTION COUNTER AND CONCIERGE
Availability of up-to-date information on travel Copy of travel advisories/ IATF and
advisories and management policies DOH issuances
Availability of emergency contact numbers:
*Public Health Authority
List or Directory of Medical
*Nearest hospital/ Medical Center
Facilities, DOH Hotline, local BHERT
*DOH Assistance Center
*BHERT
Provision of Sanitation Station (70% alcohol / sanitizer
and tissue / paper towel) at the:
*Front Desk
*Concierge (if separate front desk)
Mandatory medical kit:
*Germicidal Disinfectan wipes
*Facemask or faceshield
*Biohazard disposable waste bag
*70% solution alcohol or alcohol based hand
sanitizer
*Tissue paper, napkin, or paper towel
*Disposable Gloves
Placing of floor markers to dileanate physical
Floor markers
distancing in queuing
RECEPTION / FRONT DESK OFFICER

Regular briefing on updated and current health crisis

Schedule of briefing and simulation
and simulation of security measures
/ photos of simulation
Familiariaty with Room Occupancy Policy Interview of Front Desk Officer
Strict observance of Minimum Public Health
Standards:
*Physical Distancing Observe / interview with FO
*Respiratory etiquette
*Hand hygiene
*All staff wear face mask
Proper Use of PPE: *Gloves only used when handling
*Use of face mask over cash/documents
*Gloves (when necessary) *Staff assisting guests that requires
physical contact, use face mask &
gloves
PUBLIC AREAS
GENERAL COMMON AREAS
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 New Normal Health and Safety GUIDELINES for Accommodation Establishments

MANDATORY REQUIREMENTS
INDICATORS YES NO REMARKS REQUIREMENTS
inspect all entrances for availability
Availability of sanitizing mats in all entrances
of sanitation mats
Placing of floor markers at the elevator queue and
Floor markers
inside the elevator

50% allowable capacity for elevators

Signage that on only 50% is allowed
Availability of sanitation station in:
Check sanitation stations in heavy
*Areas frequented by guests
traffic common areas
*Employees workstation
Posting of IEC materials in conspicous areas:
* Lobby
* Corridors
* Other common areas (if applicable)
General Facilities and Furnishings are cleaned and
Schedule of cleaning
wiped at least once daily

Cleaning and disinfection measure / procedure for Schedule of cleaning

frequently touched surfaces such as elevator button,
handles, handrails, switches, doorknobs, etc.
Sanitation of trash bins every after disposal or trash Schedule of trash collection /
collection cleaning
TOILET AND RESTROOMS

Posting of IEC materials on minimum public health DOH info materials on proper
standards: handwashing, espiratory etiquette,
proper use of face mask
Adequate supply of:
*Soap
*Alcohol/ alcohol-based sanitizer Schedule of replenishments
*Toilet paper / paper towels
*Clean water
Functional / well-maintained handwashing and toilet
Inspection
flushing facilities
Toilet sanitation and disinfection at least every two
Schedule of disinfection/ cleaning
(2) hours
Granting that Recreational Areas
RECREATIONAL AREAS
are Operational
Strict observance of Minimum Public Health
Standards: Hotel Personnel serve as marshall to
*Physical Distancing monitor compliance to minimum
*Respiratory etiquette public health standards
*Hand hygiene
Proper cleaning and disinfection protocols must be Schedule of cleaning and
applied disinfection
ROOMS AND HOUSEKEEPING
ROOM OCCUPANCY POLICY
No. of Single Occupancy Room: __________ Only single up-to double room
No. of Double Occupancy Room: _________ occupancy is allowed
Provision of sanitation kits (per guest)
Provision of bathroom amenities (per guest)
Provision of trash bin
Separate trash bag / bin for used PPE
Convenient in-room dining set-up Check room configuration
Proper functioning of AC units
Requirements under Engineering
and Maintenance
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 New Normal Health and Safety GUIDELINES for Accommodation Establishments

MANDATORY REQUIREMENTS
INDICATORS YES NO REMARKS REQUIREMENTS
Toilet & Bath facilities are properly mainatained Requirements under Engineering
(flush, handwashing facilities, shower, dispensers) and Maintenance

HOUSEKEEPING STAFF
Training Certificate / Schedule of
Training on proper use of disinfecting solution
training
Should be on stock:
* face mask
* face shield / goggles
PPE are provided by the management
* gloves
* coverall / long sleeve gown
* shoe cover
Mandatory use of PPE when cleaning rooms and other
common areas:
*face mask Observe housekeeping staff
*gloves
*eye protection gear / goggles
Additional PPE used for the folowing:
*face shield - when cleaning surfaces that generate
splashes Check hotel policy if not applicale
*coverall and shoe cover - when cleaning room during inspection
used by infected person
Mandatory handwashing/ handcleaning by Interview with housekeeping staff
housekeeping staff
Frequent sanitation of high-touch surfaces Schedule of cleaning / sanitation
Changing of work clothes before going home Availability of changing station
ROOM DECONTAMINATION

* Cleaning / Disinfection Schedule

Sanitation/Disinfection of Rooms right after check-out
* Interview housekeeping staff

Rooms remain empty for a certain period before Check Type of Disinfecting solution
accepting new guests or technology used
LINEN DECONTAMINATION

Mandatory use of proper PPE in handling and Observe housekeeping staff

segregating soiled linen to appropriately design bins
For in-house laundry, proper maintenance of laundry Requirements under Engineering
equipment and Maintenance
Linen Decontamination Procedure that includes the
following:
Used linen must be handled with minimal agitation to
prevent possible contamination
Linen and other washable items must be soaked using * Observe hotel staff if they practice
appropriate disinfecting solution for at least fifteen / apply the policy
minutes
* If not available during inspection,
Linens and other washable items used by a suspected
check Hotel Policy in compliance
infected person must be placed in a separate disposal
with MC 2020-002
bag and washed using hot water (70-80%)

Non-washable items such as matresses and pillows

must be wiped with diluted bleach solution or any
approved disinfecting agent
All items for disposal must be disposed in sealed bags
immediately
FOOD AND BEVERAGE SERVICE
HOTEL DINING FACILITIES / SERVICES

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 New Normal Health and Safety GUIDELINES for Accommodation Establishments

MANDATORY REQUIREMENTS
INDICATORS YES NO REMARKS REQUIREMENTS
Observe service crew physical
Strict observance of proper hygiene by F&B personnel
appearance
70% alcohol or alcohol-based hand
Sanitation station at the receiving area
sanitizer
Reception personnel informing
Mandatory hand disinfection by guests upon entering guests or signage reminding guest
and leaving the vicinity to sanitize hand before entering the
dining area
NO self-service station. All Food and beverage must Guest are not allowed to stand up
be served by restaurant crew or personnel to get their food.

Banquet tables to have chairs arranged 1m apart from Check table arrangement
each other and maximum of 50% table capacity
Proper direction of the airflow in arranging tables to Check air flow direction of AC units
avoid droplet transmission prompted by air- and check if AC is properly
conditioned ventillation maintained
Availability of Grab-and-Go stations in lieu of room Check location of grab and go
service stations
FUNCTION VENUES
Function venues must be disinfected during break *Venue Disinfection Schedule
time or after every meeting or event *Logbook / Record
Limited capacities of function venues to ensure *Venue Room Capacity
physical distancing / Lay-out
KITCHEN SANITATION AND DISINFECTION
Inspect handwasing area, if
Separate handwashing area for kitchen staff with
separate from area used for
adequate supply of soap and water
washing food items
Kitchen staff are provided with the following PPE:
*Face masks Check if PPE are provided by Hotel
*Disposable gloves Management
*Hairnets
Food handlers use face shield to avoid food
contamination Face shield in addition to face mask
Kitchen staff use utensils (tongs) or gloves to minimize
the use of bare hands
Kitchen staff ensure that clean and sanitized cloths,
towels, linen, aprons, and mop heads are used
appropriately
Kitchen surfaces are properly cleaned and sanitized
after use
Inspect kitchen surfaces and
All food contact surfaces, equipment and utensils are
equipment and check hotel policy
washed, sanitized and rinsed before each use to avoid
on kitchen sanitation and
contamination
disinfection in compliance with MC
All dishes, silverwares and glassware are washed and # 2020-002
disinfected, including items that have not been used.

All food and equipment storage areas are kept free of

rodents and insects to prevent contamination

Food are protected from dirt, pests, unnecessary

handling, all types of contamination
Dishwashing equipment, freezers, chillers are Requirements under Engineering
properly maintained and Maintenance
ENGINEERING AND MAINTENANCE
Regular maintainance of the concentration of
disinfectant in water for consumption, swimming check schedule of replacemnet and
pools, and spas, recommended based on international maintenance
standards

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 New Normal Health and Safety GUIDELINES for Accommodation Establishments

MANDATORY REQUIREMENTS
INDICATORS YES NO REMARKS REQUIREMENTS

All dishwashing and laundry equipment are Include in the inspection of kitchen
maintained in good working condition at all times and laundry areas for verification

The condition of the AC filters are regularly Include in the inspection of rooms
monitored for verification

Proper replacement rate of indoor air is maintained. If

possible, external windows are kept open to allow
check schedule of replacement and
natural ventilation, or the Mechanical Ventilation and
maintenance
Air Conditioning System (MVAC) be adjusted to
improve indoor ventilation

The proper functioning of ventilation, air exchange,

and dehumidification equipment of covered pools are check schedule of maintenance
checked at least three (3) times a week

Liquid soap and disinfectant solution dispensers, hand

include in the inspection of rooms
dryers, disposable tissue dispensers, and other similar
and public areas for verification
devices are properly maintained

Engineering and Maintenance Department must

ensure that all kitchen equipment (freezers, chillers, Include in the inspection of kitchen
dishwashing machines, etc.), and air-conditioning and rooms for vernification
units are in good working condition
BUSINESS PRACTICES AND MANAGEMENT
MANAGEMENT TEAM

Availability of Integrated Emergency Preparedness

Action Plan (IEPAP), including the following:
*Occupational Safety and Health Program
*Disaster Risk and Management Plan
*Food Safety Program
Copy of IEPAP
*Business Continuity Plan
*Sufficient human and economic capital to
implement the action plan
*Supervision and monitoring of the progress
and implementation of IEPAP

Regular meeting and updates to discuss the progress

Schedule and Minutes of Meetings
of IEPAP
All relevant policies are properly cascaded across all
Memos / Announcements on
concerned managers, employees and staff, as well as
relevant policies
guests and clients.
Up-to-date information on safety protocols are
Memos / Announcements on
properly disseminated to avoid the spread of the virus
relevant policies
or disease
HUMAN RESOURCE MANAGEMENT
Review Policy on:
Revised SL policy and list of
*Flexible Sick Leave
trainings for employees
*Continuing Training and Orientations of Staff
Maintain an updated list of contact details of each *HR Records/ Directory of all
member of the hotel crew or staff employees and staff
Review attendance records and reports of staff’s
*DTR
illness/es at the start of each day, and determine if
*Attendance Record
there is a pattern of absences
Promote of work-life balance through proper *HR interview
scheduling of activities and rotation of workforce *Schedule of Skeleton Workforce
*Include in inspection of
Designated changing rooms for employees and staff housekeeping for verification
*changing rooms

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 New Normal Health and Safety GUIDELINES for Accommodation Establishments

MANDATORY REQUIREMENTS
INDICATORS YES NO REMARKS REQUIREMENTS
Train staff on personal hygiene, infection control and
Training Schedule
surface disinfection
Periodic meetings on health, safety, and protection
Meeting Minutes / Schedule
protocols
MANAGEMENT OF SYMPTOMATIC GUESTS
Check designated holding area and
Installation/designation a holding area for if they consulted DOH for the
symptomatic guests prior to transport to hospital. specifications
Holding area must conform to DOH standards

Immediately refer guests with fever (> 38 C) and/or

cough, and have a history of travel to identified high
risk countries or localities within the Philippines, to
the nearest hospital
Assure guests of assistance in case they begin to
manifest symptoms such as fever and/or cough
Keep the symptomatic guest confined in the room
originally used until trained transport providers are
available to transport him or her to designated
referral hospital
Coordinate with the referral hospital for necessary
transportation of symptomatic guest/s
Management of Symptomatic
Screen existing guests, well or sick, for fever and/or guests must be included in the
cough, and travel history using the health checklist internal hotel policy
provided by DOH
Immediately inform the doctor on duty or the
emergency response team for assistance for
coordination to the referral hospital or the Barangay
Health Emergency Response Team (BHERT) for
assessment if any staff is concerned about the
condition of a guest, or if a guest request access to
medical services
Staff and personnel shall avoid employing any
discriminatory action against any sick person with
high fever and cough for fear of contracting or
spreading the disease
NOTIFICATION AND REFERRAL
Record and analyze guest lists for persons coming
from countries that have reported confirmed cases of
the current disease
Notification and Referral is part of
Ensure confidentiality in reporting of individuals both
Management of Symptomatic
hotel staff and guests with flu-like symptoms and/or
guests must be included in the
fever and travel history to affected areas
internal hotel policy
All staff and guests who show symptoms consistent
with the disease must immediately notify their
respective BHERT
REPORTORIAL REQUIREMENT
Form containing the following:
Number of guests who have developed the symptoms
of the illness, if any; *New Normal Report Form
Number of guests who were transferred to the
appropriate facility, if any
SUPPLIERS OF GOODS AND SERVICES

Safe systems of work for Contractors and Suppliers

and strict observance of public health standards

TRCRG-OTSR-SMED-069-01

Hotel management must include

 New Normal Health and Safety GUIDELINES for Accommodation Establishments

MANDATORY REQUIREMENTS
INDICATORS YES NO REMARKS REQUIREMENTS
All items coming in the establishment must be
sanitized
All delivery vehicles, including those used by event
Hotel management must include
suppliers, must undergo thorough disinfection
regulation of their external
procedure
suppliers in their internal policy
All deliveries must be checked before entering the
establishment. Items that show signs of pest
infestation or contamination must not be accepted

Proper sanitation procedure for drivers and delivery

personnel
HOTEL TRANSPORT SERVICE
Car / Sedan
*Maximum of three (3) passengers (incl. driver)
*No passenger seated beside the driver

Vans *Sanitation and Disinfection

*Reduced Passenger Limit Capacity by 50% Written Protocol for Transport
*Only two (2) passenger per row are allowed Service
*A waterproof transparent barrier between the *Logbook / Record
driver and the passenger
Buses and Coasters * Interview with the Driver
*Reduced Passenger Limit Capacity by 50% *Check hotel policy on health and
*With waterproof transparent barrier between safety standards
the driver and the passenger
*No standing passengers
Amenities available: *Check hotel policy on health and
*Basic First Aid Kit safety standards
*Santitation Kit (facemask, gloves, 70% solution *vehicle inspection
acohol or alcohol-based hand sanitizer, tissue
paper and disposable wetwipes)

* Interview with the Driver

Hotel service vehicles are sanitized and disinfected
*Check hotel policy on health and
after every use
safety standards
The Hotel Service Driver shall: * Interview with the Driver
*Practice Proper Handwashing
*Wear Facemask
*Wear Gloves (handling of baggage)
*Other Applicable PPE
Provision of separate trashbag for used PPEs and
sanitation items used by the passengers
The Driver removes and disposes worn gloves and
other items that might have been contaminated
before entering the vehicle

The trash bag is disposed immediately upon arrival at

the destination until return to point of origin

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 New Normal Health and Safety GUIDELINES for Accommodation Establishments

OPTIONAL REQUIREMENTS
INDICATORS YES NO POINTS REMARKS REQUIREMENTS

ARRIVAL
GUEST HANDLING
Online booking system with cashless
Online payment option for hotel booking
payment options
Guest escorting to the room is allowed following strict
Hotel policy on guest escorting
observance of physical distancing.
RECEPTION COUNTER AND CONCIERGE
Optional medical kit:
*Disposable protective apron
*Disposable protective shoe cover
*Full-length long-sleeved gown / coverall
Acrylic glass or similar type of barrier set up at the
front desk for additional protection Acryllic glass or other similar barrier
Cashless payment options for onsite transactions
RECEPTION / FRONT DESK OFFICER
Practice of Filipino Brand of Service "Mabuhay Observe greetings in welcoming
Gesture" and other form of contactless greetings andreceiving guests
PUBLIC AREAS
GENERAL COMMON AREAS
Placement of signs reminding guests and general
public to minimize the touching of surfaces in public
areas
RECREATIONAL AREAS
Recreational areas or facilities such as gym and
wellness centers, children’s areas, sports facilities, Operation of may be allowed to
swimming pool, etc. may be allowed to operate but operate follwing IATF
with strict observance of DOH prescribed Minimum pronouncements
Public Health Standards
ROOMS AND HOUSEKEEPING
ROOM OCCUPANCY POLICY
Room transfer are allowed
Check room occupancy policy
Room turndown service is highly discouraged
ROOM DECONTAMINATION
Room occupancy per floor may be established taking
Check percentage of rooms offered
into consideration proper spacing and Physical
to guests
Distancing
Thorough disinfection of using enhanced technologies
Technology used for disinfection
at least once every two (2) weeks
Minibars and other complimentary in-room food and Check minimars and complimentary
beverage are highly discourage food / beverage
FOOD AND BEVERAGE SERVICE
HOTEL DINING FACILITIES/SERVICES
Buffet Service is highly discouraged Only managed buffet is allowed
Grab-and-go station in lieu of room
Room Service is highly discouraged
service
Serving of individually-packed meals using Use of biodegradable materials (box,
biodegradable packaging cuttlerys, etc.)
BUSINESS PRACTICES AND MANAGEMENT
MANAGEMENT TEAM
*Employee Record and Trainings
Employment of trained health or medical staff, *Close communication with LGU for
complete with emergency kit and equipment, to updates and assistance
provide immediate assistance whenever necessary

TRCRG-OTSR-SMED-069-01
 New Normal Health and Safety GUIDELINES for Accommodation Establishments

OPTIONAL REQUIREMENTS
INDICATORS YES NO POINTS REMARKS REQUIREMENTS
Designation of a Hygiene and Safety Manager to take
*Proof of Designation/ Re-
charge of the sanitation and hygiene maintenance in
assignment
the establishment
Health plans in the form of any of the following:
*Health Insurance Policy
Proof health plans/ For labeling
*Health Card Subscription purposes, each health plan has
*Trust Fund or Emergency Fund corresponding points

*Health and Wellness Programs

HUMAN RESOURCE MANAGEMENT
Provide medical consultation benefits, mental and
psychological support such as but not limited to in-
house or online counselling session, and support group
to its employees
Encourage staff and personnel to stay home when he
or she is sick Check Hotel HR policy
Provide temporary accommodations and shuttle
service for employees and staff, if necessary.
Consider redesigning of uniforms of hotel staff,
especially those attending to guests to ensure full
protection
SUPPLIERS OF GOODS AND SERVICES
New and enhanced procedure on cleaning and *Check new technology, solution
sanitizing grocery items including perishable produce use to clean and sanitize grocery
such as fruits and vegetables items
*Hotel management must include
Contactless delivery is encouraged as a preventive regulation of their external suppliers
measure to contain the spread of disease or virus in their internal policy/ Check if this
is practiced

This is to signify my intent to apply for : Basic Registration Regular Accreditation

Premium/Star-Rating Accreditation
I understand that my Self-Assessment Rating is not yet final and an Audit Team from the DOT shall conduct an actual assessment of
my property to validate my rating.

____________________________________________ ________________________________

(Signature over printed name) Date

General Manager/ Authorized Representative

TRCRG-OTSR-SMED-069-01