MANILA, Philippines — The Department of Tourism (DOT) has issued health and safety guidelines for the operations of accommodation establishments under the new normal.
Based on memorandum circular 2020-002 dated May 22, the DOT provided guidelines to institutionalize updated health and safety protocols in the operations of accommodation establishments under a new normal scenario, which focus on areas such as guest handling, rooms occupancy, housekeeping, food and beverage services, kitchen sanitation and disinfection as well as business practice and management, among others.
The DOT said the guidelines apply to all accommodation establishments in the Philippines in areas where a community quarantine is no longer in place.
Among the guidelines under guest handling include the completion of a health declaration form by the guest which includes information on health condition and travel history for the past 14 days and the body temperature check using thermal scanner at hotel entrances by qualified health or medical staff or trained hotel personnel.
“Only guests cleared during screening shall be allowed to enter the hotel perimeter to check-in,”the guidelines said.
“Those with fever and flu-like symptoms will not be allowed to enter the establishment and will be referred to the doctor on duty, to the nearest hospital, or to the Barangay Health Emergency Response Team (BHERT) in accordance with the Department of Health (DOH) prescribed protocol,”it said.
The DOT added that physical distancing measures as well as hand hygiene and respiratory etiquette must be observed when handling guests at the check out counter.
“Guests must be provided with appropriate information on the prevailing disease, as well as the policies enforced by the establishment to reduce the risk and spread of the disease,” the DOT said, noting that information materials on hand washing and respiratory etiquette, proper use of face mask, emergency contact numbers, among others, must be provided to guests.
In addition, guest must also be informed of the management policies on room occupancy, dining and use of public areas imposed to ensure safety and reduce risk of infection, with emphasis on physical distancing, wearing of face mask, proper handwashing /hand sanitizing practice.
“Hand-shaking is not advised, the practice of Filipino Brand of Service (FBS) or the Mabuhay Gesture in greeting and receiving guests, as well as other forms of contactless greeting, is highly encouraged,”the guidelines said.
Meanwhile, in terms of room occupancy, the DOT stressed that only single up to double occupancy would be allowed.
“Couples or family members who share the same household may be allowed in double or twin occupancy rooms. A distance of one to two meters between the beds is highly encouraged,”the DOT said.
Sanitation kits shall also be provided for each guest, which may include 70 percent solution alcohol or alcohol-based sanitizers, disinfectant sprays, face mask, disposable gloves and rags.
Trash bins must be provided inside the guest room, with the provision of separate trash bag or bin intended for used PPE such as face mask, gloves and other sanitation waste materials.
In addition, rooms must also be set up to allow convenient in-room dining for guests.
The safety guidelines also laid out measures to be followed by accommodation establishments in terms of housekeeping. These include the training of housekeeping staff in the proper use of disinfectants or sanitizing solutions as well as the provision of appropriate PPE such as face masks, gloves and disposable gown/coverall and closed shoes.
“When cleaning rooms used by a suspected infected person, housekeeping staff must use additional protective equipment such as disposable or washable coverall and protective shoe covers in accordance with DOH guidelines for disinfection processes,”the DOT said.
“Frequent sanitation of high touch surfaces in guestrooms and public areas using the prescribed sanitation solutions by the DOH or WHO must be conducted,”the guidelines said.
The guidelines also covered measures on the disinfection of rooms and common areas as well as the decontamination of linen and other room items.
Under the guidelines for food and beverage services, the DOT stressed that self-service stations set up for guests at the dining area as well as buffet and room service is highly discouraged.
It added that servicing of individually-packed meals using biodegradable packaging is encouraged.
“In lieu of room service, grab-and-go station (where guests can pick-up their breakfast or ordered food) must be made available. Grab-and-go stations must be sanitized regularly after every use,”the DOT said.
Function venues must also have limited capacities to ensure physical distancing and must be disinfected during break time or after every meeting or event.
The circular also made guidelines for kitchen sanitation and disinfection such as the installation of a separate handwashing area for kitchen staff; the wearing of face shields when handling food; minimizing the used of bare hands by using utensils, gloves or tongs when preparing food; and the washing and disinfection of all dishes, silverwares and glassware including items that have not been used, as they might have been in contact with the hands of the guest or staff.
Moreover, the guidelines also called for development of an integrated emergency preparedness action plan (IEPAP) by the establishment management, which should include occupational safety and health program disaster risk and management plan; and food safety program and business continuity plan.
Accommodation establishments are also required to report to the DOT Regional Office with jurisdiction over their area every two weeks on the number of guest who have developed the symptoms of the illness, if any, and the number of guests transferred to the appropriate facility.