Safe Management Measures

• Keep distance of 1m between people

• Taking temperature of all visitors entering premises, logging these in a logbook (for
at least 28 days). Unwell visitors to be barred from entry.
• Taking temperature of all on site staff at the beginning and ending of shifts, logging
these in a logbook (for at least 28 days). Unwell staff to be barred from entry and
sent home.
• New guests to fill in travel declaration form and acknowledge safe distancing rules.
• Wearing of masks at all times except mealtimes
• Ensure that all visitors and staff use SafeEntry to log entry/exit OR logging details of
visitors (who are unable to use SafeEntry) in a log book
• No gathering in kitchen/ pantry/ common areas for sharing of meals or socialization
• Meals to be taken alone
• Appointment of Safe Management Officers (SMO)
Duties of Safe Management Officer (SMO)
• Coordinating implementation of Safe Management Measures: This includes
identifying relevant risks, recommending and assisting in implementing
measures to mitigate the risks, and communicating the measures to all
personnel working in the workplace.
• Conducting inspections and checks: Officer(s) must conduct inspections and
checks to ensure compliance at all times. Any non-compliance found during the
inspections should be reported and documented.
• Remedying non-compliance: Immediate action should be taken to remedy ant
non-compliance found during inspections and checks.
• Keeping records of inspections and checks: Records of the inspections and
checks conducted and corrective actions taken must be kept and made available
upon request by a Government Inspector.
SMO Checklist
Safety Distance Measure Yes No Correction measure taken
if “No”
Keep distance of 1m between people
Taking temperature of all visitors entering premises, logging these in a
logbook. Unwell visitors to be barred from entry.
Wearing of masks at all times except mealtimes
Ensure that all visitors and staff use SafeEntry to log entry/exit OR logging
details of visitors (who are unable to use SafeEntry) in a log book
No gathering in kitchen/ pantry/ common areas for sharing of meals or
socialization
Meals to be taken alone

Taking temperature of all on site staff at the beginning and ending of shifts,
logging these in a logbook. Unwell staff to be barred from entry and sent
home.
SafeEntry QR code is prominently displayed
Cleaning schedules followed
Safe distancing for guests
• Wear masks at all times
• Keep 1m away from people
• To fill in entrance/ exit form when leaving the premises
• Do not gather in common areas
• Take meals in rooms
• Obey staff instructions when told to disperse
Minimizing common physical touchpoints
• Doors are mostly remote controlled and hand sanitizers available at
entrance for disinfection of hands
• Door knobs are wiped down twice daily with sanitizers solutions
Safe distancing at work stations
• One receptionist at a time at the reception
• Crosses drawn in tape are placed in between chairs to indicate no one
should sit next to each other
• Receptionists have been told to disperse guests congregating at
reception areas/ common areas
• Company meetings held online
Suppliers/ contractors safe distancing
Suppliers Contractors
• Suppliers to deliver goods via contactless delivery
• Contractors to call staff to
• Step 1: Suppliers to call staff to schedule delivery
• Step 2: schedule entry times, different
• Suppliers: Place goods (including order chits/ receipts) on
ground outside front entrance.
contractors must be staggered
• Staff: Staff to stay 1 meter away from front entrance. to ensure safe distancing
• Step 3:
• Suppliers: Step back 1m from goods. • Contractors to enter from the
• Staff: Wait for suppliers to step back from goods. front entrance
• Step 4:
• Suppliers: Wait for staff to bring goods in, sign receipts/
order chits
• Contractors are to keep 1m
• Staff: Staff to bring goods in, receipts/ order chits apart from staff and guests
• Step 5 (if necessary)
• Staff: Staff to place receipts order chits/ receipts on
ground after confirming orders and step back 1m away
from front entrance
• Suppliers: Suppliers can pick up order chits/ receipts from
ground AFTER staff has moved back 1m away from front
entrance
Limiting workplace to essential employees
and authorized visitors
• Only receptionists and cleaners are allowed on site
• Only hotel/ hostel guests are allowed to enter the premises
• Contractors may enter the premises to do necessary repairs/
construction works in staggered arrivals
Cleaning Schedule (Asia Star Hotel)
Reception Kitchen/ Pantry Corridor (Level 1) Corridor (Level 2) Corridor (Level 3)
Date AM PM AM PM AM PM AM PM AM PM
Cleaning Schedule (Oh My Pods)
Reception Kitchen/ Pantry Corridor (Level 1) Corridor (Level 2)
Date AM PM AM PM AM PM AM PM