GreenGlobeCovid-19Checklist

The UNWTO is reporting that 96% of the world'stourism destinations have put in place some level oftravel restrictions. As we move forward and theserestrictions are partially lifted or modified, it isincumbent on our Green Globe members and otherbusinessesinthetourismindustrytopreventapossiblesecondoutbreakworldwide.

This checklist combines a number of advisories andworksheets prepared by tourism associations andgovernmentsfromdestinationswhereGreenGlobehasmembersoperating.The intentionofthechecklist istoprovide Green Globemembers with a standard set ofadviceandprecautionsthatarepractical to implementand understood by both domestic and internationalguests as the minimum industry requirements for theoperationofasafetourismenterprise.

1.CheckYourBusinessCanOperate

•  Checkwithyour localor stategovernmentaboutwhattypeofbusinessmayoperateand if anyhealth checksor inspections need to be carriedout. If your businesshas been closed, inspect equipment and facilities andensure they are safe to function, including gas and,electricity appliances, toilets, and hand-washingfacilities.

•  Ensurefoodandbeveragesstoredatyourbusinesshavenotbeencontaminatedorarenowoutofdate.

•  Ensure staff are trained in new procedures and foodhandlingcertificatesareuptodate.

•  If localor stategovernmentsareprovidingCOVIDSafetraining, ensure all staff have completed requisitecourses.

•  All staff should be aware of Covid-19 symptoms andbriefed on basic infection prevention and controlmeasures.

•  Establish an action plan in case of any Covid-19infection/caseonyourpremises.

2.AvoidOvercrowding•  Keepoccupancyofthehotel,resort,spaorattractioninlinewithsocialdistancingrecommendations.

•  Guests/visitorsshouldkeepadistanceofatleast1.5metersor6feetfromothers.

•  Limittheamountofguests/visitorsontheproperty.•  Regulateserverguestratio.•  Contact information should be kept for customers,workersandanycontractors foraperiodofat least28 days. This facilitates contact tracing in case of acoronaviruscaseontheproperty.

3.IncreaseCommunication•  Provide guests/visitors informational letters orpamphletsdetailing the implementedmeasuresandregulationsonyourproperty.

•  Putuppostersoruseelectronicdevices throughoutthe property that instruct guests/visitors to takeprecautionarymeasuresseriously.

4.FocusonStaff •  Provide regular health checks for staff andtemperaturechecksbeforeeveryshift.

•  Staff that have direct contact to guests shouldwearface-masks, aswell as staff who are in contactwithanyfoodandbeverages.

•  Staff in kitchens shouldwear face-masks in additiontothehygienestandardsthatalreadyapply.

•  Staffmustwashhandsregularlywithwarmwaterandsoap for at least 20 seconds; especially afterinteractingwithguests/visitors.

•  Be aware that different stages and phases of thepandemic require different levels of strictness inmeasures. Hold regular staff briefings on additionalhygienicandpreventivemeasures.

•  Workerswhoareunwellneed to stayathome,or iftheybecomeunwellgohomeimmediately.

•  Itisrecommendedthatanyunwellworkersaretestedfor Covid-19. Symptoms of acute respiratory diseasearecough,sorethroat,shortnessofbreathorafever.

•  WorkerswhoareunwellmustremaininisolationandawaitanegativeCovid-19testresult.

•  Consider safety risks andmanage theseaccording totheappropriatehierarchyofcontrols i.e.elimination,substitute, isolation, administrative controls thenpersonalprotectiveequipmentwhererequired.

4.FocusonStaffcontinued

•  Maximise distancing betweenworkers to the extent it issafeandpracticalandminimisethetimethatworkersareinclosecontact.Whereitispracticalandsafetodoso,reviewtasksandprocessesthatusuallyrequirecloseinteractionandidentify ways to modify these to increase social distancingbetweenworkers.

•  Modify processes behind the counter (including in thekitchen) to limit workers having to be in close contact, asmuchaspossible.Forexample:

•  assign workers to specific workstations to minimisetheneedtogointootherspaces

•  implement processes so front of house workers cancollect food without needing to go into foodpreparationareas.

•  Postponeor cancelnon-essential face-to-facegatherings,meetings and training and use video conferencing wherepracticable.

•  Consult with workers on Covid-19 measures in theworkplace and provide workers with adequate informationandeducation,includingchangestoworktasksandpracticesandappropriatecleaninganddisinfectionpracticesatwork.

•  PutsignsandpostersuptoremindworkersandothersoftheriskofCovid-19.

5.FocusonGuests•  Guests/visitors who show any symptoms of Covid-19must beisolatedimmediately.Separateotherguests/visitorsthatwereinclosecontactwiththeaffectedpersonandisolatethemaswell.

•  Implementaguest-friendlycancellationpolicythatallowsguests/visitorstopostponetheirvisit.

•  Updateyourwebsiteandlistingsinordertoinformpeoplewhatrestrictionsyourbusinessisoperatingunder.

•  If the business offers a shuttle service make sure the peoplebeingtransportedhavebeentogetherasagroupbefore.Donottransport several ‘travel groups’ from different places at thesametime.

•  Allguests/visitorsshouldprovidedetailedcontactinformationincaseaninfectedpersonisorhasbeenontheproperty.

•  Putupprotectiveplasticshieldsatthereceptioncounter.•  Rearrangethelobbytogivegueststheopportunitytooccupythespacesafely.

•  Create several small sitting areas and place them in differentpartsofthelobby.

•  Haveahighlevelofhygienethroughouttheproperty.•  PlacesignsatentrypointstoinstructcustomersnottoenterthepremisesiftheyareunwellorhaveCovid-19symptoms.Thesignshouldstatethatbusinesseshavetherighttorefuseserviceandmust insist that anyone with these symptoms leaves thepremises.

•  Limitwalk-inappointmentsandclientinteractionatthecounterthroughtheuseofonlineorphonebookings.

•  Ifpracticablesetupseparateexitandentrypointsandseparateorderandcollectionpointstominimisecontact.

•  Implement measures to restrict numbers on the premises.Checkwithlocalauthoritiesonsocialdistancingrulesandwhatyourbusinessneedstodotocomply, including limitingseatingnumbers,spacingtablesapart,etc.

•  Removewaitingareaseatingorspaceseatingapart.•  Provide contactless payments or ordering and payment onlineorthroughorderingapps.

•  Ensuremenusare:•  laminatedandsanitisedaftereachuseor•  usegeneralnon-contactsignagetodisplayyourmenuor•  havesingleusepapermenusavailable.

•  For takeaway services place menus outside the venue andintroduceonlineorderingwhereverpossible.

•  Wherepractical,restrictservicetotableserviceonlytoreducethemovementofpatronsandthenumberofsurfacestouched.

•  Removeany serve yourself buffet style food service areas andcommunalwaterstationsorcondiments.

•  Stagger seating times and manage the duration of sittings tocontroltheflowofpatrons.

5.FocusonGuestscontinued

6.Building&HousekeepingHygiene

•  Practice routine cleaning of high traffic areas and high touchsurfaces(elevatorbuttons,handrails,doorknobs,lobby,publicrestrooms) with bleach solutions and bromine or othercleaningagentsthatareadaptedtothepurposeofkillingthevirus.

•  Regularcleaningofventilationfans.•  Putupdisinfectant stationswithhand sanitizer that containsat least60%alcohol inhightraffickingareasaswellasat theentranceofdifferenthotelareas.

•  Usehotwater(atleast60°C),detergentandbleachtolaunderlinensandtowels.

•  Reduce housekeeping to a minimum. Ensure cleaning staffenterroomsonlyafterguestshavechecked-outorwhentheyspecificallydemandit.Whenentering,employeesshouldwearglovesandaface-mask.

•  Housekeepers should be instructed to have windows openwhilecleaningtoincreaseventilation.

•  Disposeofgarbagebags in the trashcans regularlyandweargloves when doing so. Wash hands afterwards with warmwaterandsoap.

•  Ventilateareasregularlyespeciallyclosedrooms.

•  Keepdoorsopenwherepossibletominimizingtheamountofpeopletouchingdoorknobs.

•  Install hands-free devices if possible, includingmotion sensorlights, contactless payment systems, automatic hand-washingwater,soap,papertoweldispenseretc.

•  Closesomefloorsinrotationforintensiveandeffectivecleaning.Steammattressesandcarpets.

•  Considerleavingroomsvacantfor24to72hoursbetweenoccupancy.

•  Instructallworkerstopractisegoodhygienebyfrequentlycleaningtheirhands.Handwashingshouldtakeatleast20to30seconds.Washthewholeofeachhand,coveringallareaswithsoapbeforewashingwithwater.Ifhandwashingisnotpractical,alcohol-basedhandsanitisercontainingatleast60%ethanolor70%iso-propanolisrecommended.

•  Non-disposablecrockery/cutlery/glasswareispermittedonlywhenclearedaftereachcourseandwashedusingacommercialgradedishwasherorglasswasher.Usedisposable/recyclablecutlery/glasswarewhenavailable,orstricttableclearingguidelinesrequiringgloves.

•  Reducethesharingofequipmentandtools.Cleanandsanitizesharedequipmentaftereachuse.

•  Ensurethatsanitaryfacilitiesstayoperationalandstockedatalltimes.

6.Building&HousekeepingHygienecontinued

7.HotelFacilities•  Recommendclosingpoolsareas.•  If open, make sure pools contains appropriatelytreated water and a chlorine level that isinternationallyaccepted.Thechlorineshoulddisinfectthe water enough to prevent any germs fromspreading.

•  Runmicrobiologicalqualitytestsonaregularbasistomakesurethewaterissafetouse.

•  Instructgueststoshowerbeforeusingthepool.•  Recommendclosingsaunaandgym.•  If open, limit the amount of people using the saunaand gym. There should still be a distance betweenpeopleofatleast1.5metersor6feet.

•  Reducethenumberofmachinesinthegymtocontroltheamountofpeopleandtoensurekeepingdistanceispossible.

•  Put up posters in the gym to remind people of theimportanceofcleaninganddisinfectingthemachinesafterusingit.

•  Guestsusingthegymshouldchangetheirclothesonlyintheirroom.Changingroomsshouldbeclosed.

•  Suspend use of hand dryers in public restrooms anduse only paper tissues that are disposed ofthoroughly.

8.RestaurantsandCafes

•  Prevent queues from occurring whenpeople are waiting for a table in therestaurant. Make reservations an priorityoption.

•  Place the tables in the restaurant with adistance of at least 1.5 meters or 6 feetfromothers.

•  Clean the tables thoroughly after everyguest.

•  Therestaurantshouldnotofferbuffet.•  Offer room-service. The employee places

the food in front of the door and knocks.There is no direct contact between guestandemployee.

•  Nopaying incashorkeepuseofcashataminimum.

9.OtherRecommendations •  Assess if spa treatments and services can be provided

safelywithlimitedcontactbetweenstaffandguests.•  Movetheentertainmentprogramstotheoutsideareaif

possible.Adjustthenumberofparticipants.•  Closethekidsclub.•  Havetemperaturechecksofvisitorsonarrival.•  Deliveries, contractors and visitors attending the

premises•  Wherepractical,directdelivery•  Use electronic paperwork where practical. If a

signature is required, discuss providing aconfirmation email instead, or take a photo of thegoodsonsiteasproofofdelivery.

10.Reviewandmonitor•  Regularly review your systems of work to ensure they

are consistent with current directions and adviceprovidedbyhealthauthorities.

•  Publicly display a signed checklist as evidence that youareaCovidSafebusiness.

•  Ensureyouhaveacopyofasignedchecklistwhichmustbe produced if requested from a relevant compliance/enforcement officer. This may include providing anelectroniccopy.