summer 2020 in bluesun hotels & resorts · 2020. 6. 8. · ensuring clean and disinfected space...
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SUMMER 2020 IN BLUESUN HOTELS & RESORTSPreparations for hotel & resort opening during the COVID-19 pandemic
2WORK GUIDE during COVID-19 pandemic
Thanks to the excellent epidemiological situation in Croatia, but also further adherence to the highest health and safety standards, Bluesun Hotels & Resorts are ready for summer 2020.
Taking care of the health of our guests, employees and business partners, and in collaboration with experts, we have prepared measures for work in the time of the COVID-19 pandemic.
The guide in front of you is a basic and detailed guide for every Bluesun Hotels & Resorts employee, in each destination and every hotel.
All of them will undergo training in appropriate environments. All measures adopted will be updated to include new information important for risk mitigation.
3WORK GUIDE during COVID-19 pandemic
CONTENT
1. COVID-19 pandemic .......................................... 4
2. Symptoms ..................................................................... 5
3. Spread of the pandemic ..................................... 6
4. COVID-19 prevention ....................................... 7
5. Guests arrival / reception .................................. 8
6. Restaurants and bars - all areas .................... 9
7. Restaurants and bars - social distance ..10
8. Restaurants and bars - price lists ..............11
9. Restaurants and bars - table linen ...........12
10. Restaurants and bars - dishes, cutlery, glasses .........................................................13
11. Restaurants and bars – payment terminals ......................................................................14
12. Room service ..........................................................15
13. Payment in cash and cards ............................16
14. Serving hotel meals .............................................17
15. Public area ..................................................................18
16. Bathrooms - hotel rooms + public area ...........................................................19
17. SPA ...................................................................................20
18. Gym ................................................................................21
19. Hotel rooms ............................................................22
20. Pools and jacuzzis .................................................23
21. Kitchen - food preparation ...........................24
22. Laundry warehouse ...........................................25
23. Proceedings in the case of symptoms appearance - guest ..............................................26
24. Proceedings in the case of symptoms appearance – employee .................................28
25. Isolation standards ...............................................29
26. Marking zones in the hotel / resort .......30
27. Confirmed case of infection ........................31
28. Transportation of persons with infection suspicion ..............................................32
29. Water treatment .....................................................33
30. Air conditioners - filter maintenance ....34
31. Washing dishes and glasses...........................35
4WORK GUIDE during COVID-19 pandemic
1. COVID-19 PANDEMIC
The COVID-19 pandemic has caused an unprecedented global health crisis and placed before us numerous challenges. From the first recorded cases in China at the end of 2019, in a very short time the virus spread to all inhabited continents.
Tourism is especially facing a challenge. Hotels and other tourist accommodation facilities are places where guests stay in close contact, with a high degree of interaction between them and employees. It is therefore necessary to take great care of safety and health.
5WORK GUIDE during COVID-19 pandemic
2. SYMPTOMS
Common symptoms Other symptoms
Elevated bodytemperature
Tiredness
Dry cough
Body aches
A runny nose
Sore throat
Shortness of breath
Diarrhea
In critical cases, COVID-19 can cause pneumonia, multiple organ failure and can
lead to a fatal outcome.
6WORK GUIDE during COVID-19 pandemic
3. SPREAD OF THE PANDEMIC
COVID-19 positive person
Drops containing the virus end up in the air by
sneezing or coughing
The drops fall on different surfaces and objects
The drops remain on the hands while touching
The drops reach the nose and mouth
The drops reach the nose and mouth
1 - 2 m
7WORK GUIDE during COVID-19 pandemic
4. COVID-19 PREVENTION
WashingWash your hands
regularly with soap and water and use alcohol based
disinfectants.
CoveringWhen you cough or sneeze cover your mouth and nose
with elbow or paper handkerchief;
discard it in the trash and wash your hands
afterwards.
Not touchingAvoid touching your face,
mouth and eyes.
DistanceAvoid close contact with people who have an elevated
temperature, cough and / or shortness of breath. Avoid larger groups of people and the public
gatherings.
IsolationIf you get sick stay at
home and prevent the spread of virus.
8WORK GUIDE during COVID-19 pandemic
5. GUESTS ARRIVAL / RECEPTION
WHAT WHO HOW WHY
PROTOCOL 1 Greetings and booking check
Assistant receptionistProof of accommodation booking in paperor digital form
Entry allowed only forguests with a booking
PROTOCOL2 Guest examination Assistant receptionist
- Pay attention to coughing or sneezing
- Record guest in a provided form
Identifying risky guest for safety of all employees and guests
PROTOCOL 3 Hand disinfectionAssistant receptionist / Guest
Secure hand sanitizer for guests at the entrance
Reducing possibility ofinfection spread
PROTOCOL 4 Masks / gloves for guests Reception staffIf the guest requests,providehim disposable masks andgloves
Reducing possibility ofinfection spread
PROTOCOL 5 Guest check-in Reception staff
- Keeping guests as short as possible
- Taking documents using disinfectant gloves
Reducing possibility ofinfection spread
9WORK GUIDE during COVID-19 pandemic
6. RESTAURANTS AND BARS – ALL AREAS
WHAT WHO HOW WHY
PROTOCOL 1 Greeting guests Restaurants and bars staff - No handshake - Be alert of social distance
Safety of all guestsand employees
PROTOCOL 2 Maintaining socialdistance
Restaurants and bars staffAlways keep a 2 m distance
Reducing possibility ofinfection spread
PROTOCOL 3 Furniture andequipment cleaning
Restaurants and bars staff
Cleaning and disinfection of all work surfaces, furniture and crokery after each guest
Reducing possibility ofinfection spread and maintaining high hygienic standards
PROTOCOL 4 Billing Restaurants and bars staff See chapter 8.Reducing possibility ofinfection spread
10WORK GUIDE during COVID-19 pandemic
7. RESTAURANTS AND BARS - SOCIAL DISTANCE
WHAT WHO HOW WHY
PROTOCOL 1 Seating distance inrestaurant and bar
Restaurants and bars staffEnable a minimum of 1.5 m distance between eachtable
The greatest possible safety of guests andemployees
PROTOCOL 2 Sitting at the bar Restaurants and bars staff
- Sitting at the bar forbidden
- Remove all high chairs by the bar
The greatest possible safety of guests and employees
11WORK GUIDE during COVID-19 pandemic
8. RESTAURANTS AND BARS - PRICE LISTS
WHAT WHO HOW WHY
PROTOCOL 1 Disinfection of price list Restaurants and bars staff
- Disinfect price lists after each use
- Keep all disinfected price lists in the same assigned storage place
Reducing possibility ofinfection spread
PROTOCOL 2 Presentation of price list Restaurants and bars staff
- Oral presentation first - If the guest requests it, bring disinfected
- Price list in gloves
Reducing possibility ofinfection spread
PROTOCOL 3 Taking price list from a guest
Restaurants and bars staff
After taking price list, disinfect it and return to assigned storage place with other price lists
Reducing possibility ofinfection spread
12WORK GUIDE during COVID-19 pandemic
9. RESTAURANTS AND BARS - TABLE LINEN
WHAT WHO HOW WHY
PROTOCOL 1 Picking up clean tableclothsand napkins
Warehouseman / Restaurants and bars staff
- Use a mask and gloves - Use disinfected transport trolley
Reducing possibility ofinfection spread
PROTOCOL 2 Dirty tablecloths and napkins
Warehouseman / Restaurants and bars staff
- Use a mask and gloves - Put everything in the intended bag and deliver to the warehouseman
- Disinfect yourself
Reducing possibility ofinfection spread
PROTOCOL 3 Table setting Restaurants and bars staffUse disinfected gloves and mask
Reducing possibility ofinfection spread
13WORK GUIDE during COVID-19 pandemic
10. RESTAURANTS AND BARS - DISHES, CUTLERY, GLASSWARE
WHAT WHO HOW WHY
PROTOCOL 1 Washing cutlery Restaurants and bars staff
- Washing machine at 80°C
- Use a mask and gloves - After washing, wipe - Accessories with mixture of water and lemon
Reducing possibility ofinfection spread and maintaining high level of cleanliness
PROTOCOL 2 Washing crockery Restaurants and bars staff - Washing machine at 80°C
- Use a mask and gloves
Reducing possibility ofinfection spread and maintaining high level of cleanliness
PROTOCOL 3 Washing glassware Restaurants and bars staff - Washing machine at 80°C
- Use a mask and gloves
Reducing possibility ofinfection spread and maintaining high level of cleanliness
PROTOCOL 4 Maintaining dishwasherRestaurant manager /Technical service
- Recommended cleaning agents / temperature check
Reducing possibility ofinfection spread and maintaining high level of cleanliness
14WORK GUIDE during COVID-19 pandemic
11. RESTAURANTS AND BARS – PAYMENT TERMINALS
WHAT WHO HOW WHY
PROTOCOL 1 Usage Restaurants and bars staff - Use only with gloves - After each use disinfect gloves
Reducing possibility ofinfection spread
PROTOCOL 2 Disinfection Restaurants and bars staff
Before and after each shift using the prescribedcleaning agents bycontracted supplier
Reducing possibility ofinfection spread
15WORK GUIDE during COVID-19 pandemic
12. ROOM SERVICE
WHAT WHO HOW WHY
PROTOCOL 1 Work surfaces and accessories disinfection
Kitchen staff
Use prescribedcleaning agentsby the contractedsuppliers
Keeping workspace safe and clean
PROTOCOL 2 Food preparation ChefsFood preparationfollowing the basicshygiene standards
Reducing contamination possibilities
PROTOCOL 3 Food packaging ChefsUse appropriatematerial stored indisinfected area
Reduction of food exposure
PROTOCOL 4 Issuing food Chefs - Make sure to maintain temperature
- Serve as soon as possible
Reduction of food exposure
PROTOCOL 5 Food delivery Restaurant staffFood delivery usingmasks and gloves directly to a guest
To ensure thatfood is as protected as possible and that fewer people come in contact with it
16WORK GUIDE during COVID-19 pandemic
13. PAYMENT IN CASH AND CARDS
WHAT WHO HOW WHY
PROTOCOL 1 Cash payment Restaurant staff - Use gloves - Put it in your wallet - Disinfect hands
Reducing possibility ofinfection spread
PROTOCOL 2 Credit cards Restaurant staff - Use gloves - Disinfect the payment terminal
Reducing possibility ofinfection spread
17WORK GUIDE during COVID-19 pandemic
14. SERVING HOTEL MEALS
WHAT WHO HOW WHY
PROTOCOL 1 Preparation for serving(mise en place)
Restaurant staff See chapter 10. Maintaining highest hygienic standards
PROTOCOL 2 Serving foodChef
- Serves food on a plate and serves the guest
- Disinfect your hands as often as possible
Reducing possibility ofcontamination
PROTOCOL 3 Serving drinks WaiterBe sure to wear a mask and gloves
Reducing possibility ofcontamination
PROTOCOL 4 Cleaning tables Restaurant staff
- Wear gloves - Take off gloves after disposal of dirty inventory for washing
Reducing possibility ofinfection spread
18WORK GUIDE during COVID-19 pandemic
15. PUBLIC AREA
WHAT WHO HOW WHY
PROTOCOL 1 Clean all floors, doors,furniture and sanitary ware
Cleaner / Supervisor
- Use prescribed means and protective equipment
- Clean every 3 hours - Keep cleaning records
To keep surfaces cleanbefore disinfection
PROTOCOL 2Disinfect floors,doors, handles, buttons on elevators, furniture andsanitary ware
Cleaner / Supervisor
- Use prescribed disinfection means and protective equipment
- Clean every 3 hours - Keep cleaning records
To make sure all surfaces are disinfected
PROTOCOL 3 Use disinfectedmaterials and equipment
Cleaner / Supervisor Mark equipment and material for each area of cleaning
To ensure propercleaning and disinfection
PROTOCOL 4 Adequate filling of alldisinfection apparatus
Cleaner / Supervisor
- Visual inspection - Fill with appropriate agent
- Keep records
Ensuring availability ofdisinfectants forguests and employees
19WORK GUIDE during COVID-19 pandemic
16. BATHROOMS - HOTEL ROOMS + PUBLIC SPACESWHAT WHO HOW WHY
PROTOCOL 1 Collecting dirty laundry / linen
Maids / CleanersLaundry warehouseman
- Use a dirty basket laundry
- Use a mask and gloves - Hand over the laundry for washing
Reducing possibility ofinfection spread
PROTOCOL 2Clean sinks, toilets,showers, bathtubs, faucets, mirrors, tiles and handles
Maids / CleanersSupervisor
- Use prescribed agents - Wipe and dry surfaces - Clean public spaces every 2 hours
- Clean the rooms according to given standard
Ensuring cleanlinessof all surfaces
PROTOCOL 3 Disinfect all surfacesMaids / CleanersSupervisor
- Use as prescribed disinfectant
- Disinfect public surface every 2 hours
- Disinfect rooms according to given standard
Ensuring disinfection of all surfaces
PROTOCOL 4 Adequate filling ofdisinfection apparatus
Maids / CleanersSupervisor
- Visual inspection - Fill with prescribed disinfectant agent
Ensuring availability ofdisinfectant toguests and staff
20WORK GUIDE during COVID-19 pandemic
17. SPA
WHAT WHO HOW WHY
PROTOCOL 1 Personal disinfection Therapists / Beauticians/ Managers
According to basic hygienestandard
Ensuring disinfection of employees before work
PROTOCOL 2Clean and disinfectreception area, handles, switches and other surfaces
Cleaner / Therapist - Clean and disinfect with prescribed agents
- Keep cleaning records
Ensuring clean anddisinfected space
PROTOCOL 3Clean and disinfect rooms for treatments, handles, allsurfaces, equipment and inventory
Cleaner / Therapist
- Clean inventory and equipment and disinfect after each use with prescribed agent
- Set clean laundry / paper mats after each use
Ensuring hygieneprotection before treatment
PROTOCOL 4 Personal belongings of guests Therapist Do not touch the personal belongings of the guest
Reducing possibility ofinfection spread
PROTOCOL 5 Storing personal belongings of guests Therapist / Managers
- Separate guest lockers - Disinfect before shifts and after each use
Maintaining hygienic standards
PROTOCOL 6Maintaining personalhygiene during working hours
Therapists / Beauticians/ Managers
- Throw used masks and gloves after each treatment
- Wash and disinfect hands before and after treatment
Maintaining hygienic standards
21WORK GUIDE during COVID-19 pandemic
18. GYM
WHAT HOW WHY
PROTOCOL 1 Collecting dirty laundry Cleaner / Warehouseman - Use laundry baskets - Hand over dirty laundry to laundry
Reducing possibility ofinfection spread
PROTOCOL 2Clean and disinfectequipment, switches, handles, mirrors and other surfaces
Cleaner / Fitness Trainer
- Use as prescribed agent - Wipe and disinfect surfaces before shifts and after each use
Reducing possibility ofinfection spread
PROTOCOL 3 Storing personalthings of guests
Fitness Trainer - Provide guests separate space for personal stuff
- Disinfect after each use
Reducing possibility ofinfection spread
PROTOCOL 4 Adequate filling ofdisinfection apparatus
Cleaner
- Visual inspection - Fill with prescribed disinfectant agent
- Keep records
Ensuring availability ofdisinfectant toguests and staff
WHO
22WORK GUIDE during COVID-19 pandemic
19. HOTEL ROOMS
WHAT WHO HOW WHY
PROTOCOL 1Trash collecting in the bathroom and room, collecting dirty bedding, ventilation space
Maid
- Use garbage bags - Wear gloves and a mask - Use baskets for dirty laundry
- Hand over the laundry
Reducing possibility ofinfection spread
PROTOCOL 2 Bathroom cleaning Maid
- Clean and disinfect washbasins, toilets, showers / bathtubs, tiles, faucets and other surfaces with prescribed agents
- Follow the standard (mOperations)
Maintaining hygienic standards
PROTOCOL 3 Bed preparation Maid
- Use clean bedding - Clean and disinfect areas around the bed
- Follow the standard (mOperations)
Maintaining hygienic standards
PROTOCOL 4Cleaning and disinfection of all areas in the room (floors, decorative pillows, remote,switches, handles, etc.)
Maid
- Clean and disinfect prescribed means
- Follow the standard (mOperations)
Maintaining hygienic standards
23WORK GUIDE during COVID-19 pandemic
20. POOLS AND JACUZZIS
WHAT WHO HOW WHY
PROTOCOL 1 Collecting dirty laundryPool cleaner /Laundry warehouseman
- Use laundry baskets - Wear gloves and masks - Hand over the laundry
Reducing possibility ofinfection spread
PROTOCOL 2Disinfect all deck chairs, parasols, tables and surfaces
Pool cleaner
- Disinfect with prescribed agents before shift and after each use
- Keep records
Reducing possibility ofinfection spread and maintaining hygienic standards
PROTOCOL 3Maintenance of water pumps and water treatment with pH andchlorine
Handyman
- Organize the operation of pumps only while the pools are open
- Daily measurement of pH and chlorine
- Keep records
Maintaining safety and hygienic standards
24WORK GUIDE during COVID-19 pandemic
21. KITCHEN - FOOD PREPARATION
WHAT WHO HOW WHY
PROTOCOL 1 Personal disinfection Kitchen staffAccording to the basichygienic standard
Reducing possibility ofinfection spread
PROTOCOL 2 Cleaning and disinfection ofwork surfaces
Kitchen workers /Kitchen manager
Clean and disinfectwith prescribed agentsbefore and after eachuse
Maintaining safety and hygienic standards
PROTOCOL 3 Food preparation Chefs / Kitchen ManagerUsing good practicewear masks and gloves
Maintaining safety and hygienic standards
25WORK GUIDE during COVID-19 pandemic
22. LAUNDRY WAREHOUSE
WHAT WHO HOW WHY
PROTOCOL 1 Personal disinfectionLaundry warehouseman / Head of household
According to the basic hygienic standard
Reducing possibility ofinfection spread
PROTOCOL 2 Collecting dirty laundry Laundry warehouseman
- Use bags for dirty laundry
- Prepare in “cages” for taking to the laundry
- Disinfect hands after each preparation
Reducing possibility ofinfection spread
PROTOCOL 3 Taking clean laundry Laundry warehouseman
- Clean laundry is coming packed in foil and stored in “cages”
- After each emptying of a “cage” disinfect hands
Reducing possibility ofinfection spread
PROTOCOL 4 Personal hygieneduring work
Laundry warehouseman / Maids
- Change masks and gloves when visibly dirty
Reducing possibility ofinfection spread
26WORK GUIDE during COVID-19 pandemic
23. PROCEEDINGS IN THE CASE OF SYMPTOMS APPEARANCE – GUEST
WHAT WHO HOW WHY
PROTOCOL 1 If the guest has symptoms Hotel director
- Contact the destinations director
- Wear a protective suit, gloves, mask
- Visually check symptoms in the guest
- Contact the local epidemiological service and act on theirs instructions
To confirm the symptoms inform theepidemiological authority
PROTOCOL 2 Incident record Hotel director On the prescribed formTo ensure traceability of data and events
PROTOCOL 3 Close contacts of the potential patient
Department heads / Hotel director
Destination directordecides on sendingguest’s with symptoms close contacts inself-isolation
To isolate potentialpatients from the spread of the virus
27WORK GUIDE during COVID-19 pandemic
WHAT WHO HOW WHY
PROTOCOL 4 Dealing with othersguests
Hotel directorAllow only educated staff access to other guests
For the safety of others guests and employees
PROTOCOL 5Instructions of epidemiological authorities
Hotel director / Destination director
Follow the prescribed and imposed measures
So they would knowto act in a particularmoment of the situation
PROTOCOL 6 Company management Destination director Phone callFor reporting and givingfeedback onmeasures taken
28WORK GUIDE during COVID-19 pandemic
24. PROCEEDINGS IN THE CASE OF SYMPTOMS APPEARANCE – EMPLOYEE
WHAT WHO HOW WHY
PROTOCOL 1 The employee noticessymptoms at home
Head of department /Hotel director /Destination director
- Contact the competent epidemic authorities
- According to their instructions remains in self-isolation
- (14 days) at home or where they instruct him
In order to reducerisk of infecting otheremployees
PROTOCOL 2The employee noticessymptoms while onworkplace or inpersonal accommodation
Head of department /Hotel director /Destination director
- They put him right away in self-isolation zone
- The management of company is notified
In order to reducerisk of infecting otheremployees
PROTOCOL 3 Visual inspection ofemployees
Hotel director
Visual inspection of symptoms is performed in a particular hotel or resort space or in personal accommodation
To confirm the situation of an employeeand document it
PROTOCOL 4 Dispatch of employees to hospital
Head of department /Hotel director
According to the epidemiologist
In order for the employee to get specific treatment
29WORK GUIDE during COVID-19 pandemic
25. ISOLATION STANDARDS
WHAT WHO HOW WHY
PROTOCOL 1 Identifying the guest Destination directorAsk the guest to goto the room
Reducing possibility ofinfection spread
PROTOCOL 2 Provision of services Hotel directorA specific employeefrom a particular department
Reducing possibility ofinfection spread
PROTOCOL 3 Monitoring anddocumentation
Educated employee
An employee who is educated for temperature monitoring and symptoms until condition is determined by the competent services
To provide relevantinformation to superiors
30WORK GUIDE during COVID-19 pandemic
26. MARKING ZONES IN THE HOTEL / RESORT
WHAT WHO HOW WHY
PROTOCOL 1Zone identification(e.g. hotel rooms, others rooms)
Hotel director /Destination director
Destination director inan agreement with the hotel director and sales department
To secure the zonefor isolation if need arises
PROTOCOL 2 Dividing in teamsHead of department /Hotel director
Place certainteams in specific zones
To recognize potentially exposed staff and monitor all their movements with purpose of preventing potential spread
31WORK GUIDE during COVID-19 pandemic
27. CONFIRMED CASE OF INFECTION
WHAT WHO HOW WHY
PROTOCOL 1 Close relevant zonesaccording to protocol
Destination directorFollowing the standards of zone closing
Reducing possibility ofinfection spread
PROTOCOL 2Close the hotel / resort according to the instructions from the management
Destination directorAccording to the instructions of the epidemiological authorities
Reducing possibility ofinfection spread
PROTOCOL 3 Contact local authorities Destination director Contact by phoneGetting informationon further proceedings with the guest
PROTOCOL 4 Contacting travelagencies / families
Hotel director foremployees /Destination director for family and travel agency
Using availablecontacts with the previous guest consent
Establishing contact for giving relevantguest information
Epidemiologists on duty are at our disposal at any time in every destination.
32WORK GUIDE during COVID-19 pandemic
28. TRANSPORTATION OF PERSONS WITH INFECTION SUSPICION
WHAT WHO HOW WHY
PROTOCOL 1 Protective equipment Driver
- Wear a protective suit, mask and gloves
- Only the driver can go with person with infection suspicion
To avoid the possibility ofcontamination
PROTOCOL 2 Separate the front of the vehicle from the rear
Driver
- Install Plexiglas between passenger and driver
- Leave only one seat, remove others
To avoid that the guesttouches multiple seats
PROTOCOL 3 Protective equipment for the guest
Recepion - Mask - Gloves - Protective suit
To avoid the possibility ofcontamination
PROTOCOL 4 Vehicle disinfection DriverWashing and disinfection of the whole vehicle
To avoid the possibility ofcontamination
33WORK GUIDE during COVID-19 pandemic
29. WATER TREATMENT
WHAT WHO HOW WHY
PROTOCOL 1 General cleaning ofwater tanks
Technical service -responsible person
Water tanks should becleaned every 3 months
To ensure sanitary conditions for tanks
PROTOCOL 2 Chemical water treatmentTechnical service -handyman
- Every day checking and recording of chlorine level according to prescribed values
- Sampling according to prescribed frequency by competent services
Ensure that all bacteria are eliminated
PROTOCOL 3 Water quality checkTechnical service -handyman
- Every day checking and recording of pH level according to prescribed values
- Sampling according to prescribed frequency by competent services
Make sure the water is clean and safe for guests
34WORK GUIDE during COVID-19 pandemic
30. AIR CONDITIONERS - FILTER MAINTENANCE
WHAT WHO HOW WHY
PROTOCOL 1 Washing air conditioning filters
Technical serviceWashing the filter with hot water before guest’s arrival
Special cautionand transmission prevention
35WORK GUIDE during COVID-19 pandemic
31. WASHING DISHES AND GLASSES
WHAT WHO HOW WHY
PROTOCOL 1 Cleaning the machine Kitchen workerBefore washing, inspectwhether the machine is clean
To avoid the possibility ofcontamination
PROTOCOL 2 Machine control during working time
Kitchen worker
- At least twice a day supervise machine during operation
- If it doesn’t work properly call handyman
To ensure maximum usability of a machine
PROTOCOL 3 Monitoring water temperature
Kitchen worker
Watching display on the machine or manually check with thermometer (70-80°C)
To limit microbesand ensure a proper cleaning and sterilization process
PROTOCOL 4 Chemicals Kitchen worker
Monitoring chemical dispensers connected tomachine and stock condition
To maximize efficiency of the cleaning process
Your health and safety are of utmost importance to us. Your Bluesun Hotels & Resorts.
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