SafeGuard Bureau Veritas Checklist with F&B

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Serviced Apartment Operations

Knowledge, Management, Training

G 1.1.1. Does the site manager receive regular information on COVID-19 related regulations / guidelines? Any newsletter from recognized authority received by site manager. Presence of any document / communication to employee (poster, panel, entry door showing instructions to follow) Company monitors and communicates government / authority pandemic guidelinesi
G.2.1.1 Does management provide periodic updates to their teams on changes to the status of the situation(e.g:regulations,requirements & recommendations & immediate actions if any)to ensure the adequacy of the control measures taken and adjust them if necessary Presence of information on notice boards. Presence of communication document showing regular communication to employees. Interview check with employees Management provides periodic updates to their teams on changes to the status of the situation (e.g.: regulations, requirements and recommendations and immediate actions if any....) to ensure the adequacy of the control measures taken and adjust them if necessary
G.2.2.1 Has staff been trained on COVID-19 preventative measures, including hygiene measures, use of PPE, social distancing and management of sickness, and any other local regulatory requirement ? Training record sheets. Confirmed by interview of personnel Staff has been trained on COVID-19 preventative measures, including hygiene measures, use of PPE, Physical distancing and management of sickness, and any other local regulatory requirement
G.4.1.2 Have all relevant staff and contractors been trained? / Was a training session undertaken by all relevant staff and contractors? Interview evidence of employee / Staff / Contractor. Presence of training session records /attendance sheets All relevant staff and contractors have been trained and a training session was undertaken by all relevant staff and contractors
H.1.1.1 Does the reception desk have immediately available the telephone numbers of the health authorities, medical centres, public and private hospitals, and assistance centres for use whenever there is the possibility that a guest may be ill? Interview staff and ask if they have such information The reception desk has immediately available the telephone numbers of the health authorities, medical centres, public and private hospitals, and assistance centres for use whenever there is the possibility that a guest may be ill
H.2.3.1 Is reception desk staff or concierge staff able to inform guests who enquire about the preventative measures in place? Interview the person in charge and ask them to explain what are the measures in place to reduce contamination risks. Answers should be clear and supporting documents (if any) known Reception desk staff or concierge staff is able to inform guests who enquire about the establishment's policy in terms of preventative measures established
H.2.3.2 Is reception desk staff or concierge staff able to advise guests with respiratory symptoms to stay in their rooms until seen by a doctor? Interview staff and ask them what they would advise if they notice a customer with such symptoms Reception desk staff or concierge staff is able to advise guests with respiratory symptoms to stay in their rooms until seen by a doctor

Employee Protection

G 1.2.1. Is there a preparedness plan in place to prevent infection at gatherings (e.g. number of attendees, PPE, etc.)? Poster, instruction, notice board communication in each area (e.g.: on meeting room door) Preparedness plans are in place to prevent infection of people at gatherings (meetings, shift handovers, team briefings, etc.)
G 1.2.2. Is there a response plan in place in case an employee becomes ill at work or tests positive? (isolated, transferred to care etc.) Presence of instruction sheet, communication from HR or HSE department describing actions to be taken in the event of illness. A response plan is in place for someone who becomes ill at work or tests positive shortly after being in the workplace.
G 1.2.3. Does the manager of any infected, or potentially infected, employees assesses the risk of potential contamination and infection of other coworkers on site during the previous 2 weeks and inform the persons concerned ? Presence of documented procedure and/or manager interview evidence correctly stating actions to be taken align with the procedure The manager of any infected, or potentially infected, employees assesses the risk of potential contamination and infection of other coworkers on site during the previous 2 weeks and informs the persons concerned.
G.1.2.4 Does the manager arrange specific cleaning for decontamination of the areas which any infected or potentially infected person may have come into contact with (includes employees or public)? Presence of documented procedure and/or manager interview evidence correctly stating actions to be taken align with the procedure The manager arranges specific cleaning for decontamination of the areas which any infected or potentially infected person may have come into contact with (includes employees or public)

Physical Distancing

G.1.2.5 Are workers asked not to come to work if they display symptoms? Presence of communication from Management or HR team (e-mail, global instruction, poster...) and/or manager interview evidence Any worker displaying symptoms such as cough or fever is asked not to come to work
G.1.3.1 Have physical distancing measures been put in place? Presence of marks on the floor, physical devices, or working configuration showing physical distancing measures are in place Physical distancing measures have been planned to keep employees a safe distance apart
G.1.3.2 Have the organization and operational processes been adapted in order to reduce risk of infection of workers, customers or public (e.g. working shifts, layout of the workspace or the public area, etc.) ? Presence of meeting minutes from management or HR or HSE Dpt or comitee, showing work organization has been adapted to situation. Presence of physical configuration showing situation has been considered in each area / workspace / department The organization and operational processes have been reviewed in order to reduce risk of infection of workers, customers or public (e.g. working shifts, layout of the workspace or the public area, etc.)
G.1.3.3 Are the schedule of working hours and the size of the working teams adapted in order to limit interactions ? Presence of document showing organization has modified its configuration and/or pictures showing modified areas, instruction, meeting minutes The schedule of working hours and the size of the working teams are adapted in order to limit interactions
G.1.3.4 Are the spacing measures between people specified by display, marking (floor, places…) or oral/written instructions in each shared area ? Presence of marks on the floor, physical devices, instructions posters. Interview evidence for oral instructions Spacing measures between people are specified by display, marking (floor, places…) or oral/written instructions in each shared areai
G.1.3.5 Is the organization of the flow of people on site adapted and managed in order to limit the need for people to come into unnecessarily close contact ? Presence of marks on the floor, physical devices, instructions posters. Interview and visible evidence for space redesign or oral instructions The organization of the flow of people on site is adapted and managed in order to limit the need for people to come into unnecessarily close contact
G.1.3.6 Is the number of people simultaneously present in each zone limited in order to reduce the risk of interaction ? Presence of marks on the floor, physical devices, instructions posters. Interview and visible evidence for space redesign or oral instructions The number of people simultanuously present in each zone is limited in order to reduce the risk of interactiont
G.2.1.1 Does management provide periodic updates to their teams on changes to the status of the situation(e.g:regulations,requirements & recommendations & immediate actions if any)to ensure the adequacy of the control measures taken and adjust them if necessary Presence of information on notice boards. Presence of communication document showing regular communication to employees. Interview check with employees Management provides periodic updates to their teams on changes to the status of the situation (e.g.: regulations, requirements and recommendations and immediate actions if any....) to ensure the adequacy of the control measures taken and adjust them if necessary
G.1.3.7 Where relevant, are additional physical barriers (screens, temporary partitions, etc.) installed to reduce air flow and direct contact ? Presence of marks on the floor, physical devices, instructions posters. Interview and visible evidence for space redesign or oral instructions Where relevant, additional physical barriers are installed (screens, temporary partitions, etc.) to reduce air flow and direct contact
F.1.3.1 Is the number of guests gathering in each zone of the restaurant limited, and are queues fast-moving? Is there a clear display in place to maintain appropriate social distancing and avoid unnecessary crossings in relevant areas? Presence of signage, floor markings, blocked seating in each zone. Assessment of this working in practice if possible The number of guests gathering in each zone of the restaurant is limited, and queues are fast-moving. Clear display is in place to maintain appropriate social distancing and avoid unnecessary crossings in relevant areas
H.1.3.1 Is a distance of at least one metre (or other local regulation) between tables and between seats in hotel lobby, bar or business center ensured? Is a maximum concentration of 4 people in 10 sqm (or other local regulation) in sitting areas ensured ? Distance between each table and between the back of each seat should be checked. Floor markings should be present in order to relocate correctly if tables and chairs can easily be moved by customers. A safe distance of at least one metre (or other local regulation, if any) between tables and between seats in hotel lobby, bar or business center is ensured. A maximum concentration of 4 people in 10 sqm (or other regulation, if any) in sitting areas is ensured
H.1.3.2 Was a specific procedure implemented in order to reduce contamination risks during the delivery of amneties or room service food/drinks to the accomodations? Interview person in charge of room service as well as staff performing room service deliveries. Ask for specific measures ensuring social distancing and avoiding direct contact between employee and customer during the delivery in the room A procedure was implemented in order to reduce contamination risks during the delivery of amneties or room service food/drinks to the accomodations
H.1.3.3 Is a physical seperation in place between staff and customers at the front office? Physical separation can be a sneeze protecting glass, or a sufficient and unviolable space ensured between staff and clients at front desk A physical seperation is in place between staff and customers at the front office

Personal Protective Equipment

G.2.3.1 Is the use of PPE / facial masks compliant with local regulations? Presence of work instruction or any document showing which PPE / masks need to be used in which working conditions. Use of PPE / facial masks is compliant with local regulations

Equipment

G.3.1.1 Is air conditoning maintained / operated according to local requirements (if any) or to WHO recommendations? Presence of instruction or interview evidence that that contamination risk due to airflow has been considered. Best practice = AC off. Air conditionning operation is aligned with local requirements (if any) or with WHO recommendationsj
G.3.1.2 If payments are made on-site, are bank cards and contactless payments preferred and promoted ? Interview evidence, presence of signage showing contactless or card payment is preferred. If cash or cheque is used, presence of procedure to decontaminate what is received from the client and visible evidence of its implementation If payments are made on-site, bank cards and contactless payments are preferred and promoted.h
G.3.1.3 If physical transactions or interactions occur on-site, are alternatives implemented to avoid contacts or minimize risks of contanimation ? Presence of procedure, visible devices, marks on the floor, at arrival / unloading area. Interview evidence of person in charge of receiving goods confirming procedure is applied If physical transactions or interactions occur on-site, alternatives are implemented to avoid contact or minimize risks of contanimation.j
H.3.1.1 Does the establishment have a medical kit with appropriate items available, including disinfectant wipes, face and eye masks, gloves, long-sleeved gown and disposable biohazard waste bag? The kit should be readily available during the inspection. Contents (including expiry dates, if any) should be checked The establishment has a medical kit with appropriate items available, including disinfectant wipes, face and eye masks, gloves, long-sleeved gown and disposable biohazard waste bag
H.3.1.2 Is the concentration of disinfectant in water for consumption and in pools or spas maintained within the limits recommended according to international norms and standards, preferably at the upper limits of the range? WHO recommendations can be found in part one, chapter 3 of https://www.who.int/publications-detail/water-sanitation-hygiene-and-waste-management-for-covid-19 The concentration of disinfectant in water for consumption and in pools or spas is maintained within the limits recommended according to international norms and standards, preferably at the upper limits of the range.

Cleaning

G.4.1.1 Have the cleaning, disinfecting and hygiene protocols been updated to specifically address the COVID-19 pandemic? Presence of updated procedure, poster, instructions or work instruction or interview evidence showing COVID-19 aspects have been considered Cleaning, disinfecting and hygiene protocols have been updated to specifically address the COVID-19 pandemic
G.4.1.3 Are updated cleaning procedures correctly implemented on site? Interview of person in charge of cleaning or presence of document, job instruction, or poster in each area showing cleaning instructions have been implemented. If outsourced, company in charge to provide same if not visible during audit. Cleaning, disinfecting and hygiene protocols have been updated to specifically address the COVID-19 pandemic
G.4.1.4 Is the frequency of hand washing increased, and is the technique compliant with recommendations ? Interviews of employees. Presence of poster displaying the information, any visual information displayed in restrooms Hands: the frequency of hand washing is increased, and the technique is compliant with recommendations
G.4.1.5 Is the frequency of cleaning of tools and utensils increased, and is the cleaning technique compliant with recommendations ? Interview of operator, working instruction at job station or on team meeting board. Presence of relevant cleaning product at workstation Tools and utensils: the frequency of cleaning is increased, and the cleaning technique is compliant with recommendations
G.4.1.6 Are clothes and linen washed at 60°C minimum or with an alternative validated cleaning protocol ? 60°C for at least 30 minutes is the recommended cleaning cycle for Coronavirus. Other cycles or specific products can be used provided they have been tested against coronaviruses. If outsourced, company in charge to provide same if not visible during audit. Clothes and linen are washed at 60°C minimum or with an alternative validated cleaning protocol
G.4.1.7 Are cleaning products used compliant with recommendations and available for employees ? Presence of cleaning products. Interview evidence that location of cleaning products are known. Check cleaning products against local guidance. Cleaning products used are compliant with recommendations and available for employees
G.4.1.8 Is the frequency of surface cleaning increased, and is the cleaning technique compliant with recommendations ? Presence of updated cleaning procedure and / or interview of person in charge Surfaces: the frequency of surface cleaning is increased, and the cleaning technique is compliant with recommendations
H.4.2.1 Is there an upgraded and relevant cleaning plan for common facilities in place? Is it implemented properly? Common facilities include, but are not limited to, the following: i.Hotel lobby ii.Reception desks iii.Public areas iv.Lifts including but not limited to buttons, railings and handles, where applicable v.Doors including but not limited to doorknobs and handles vi.Handrails of escalators and staircases, where applicable vii.Toilets viii.Function rooms, where applicable ix.Swimming/spa pools, where applicable; x.Fitness centre, where applicable xi.Business centre, where applicable xii.Pantry or canteen xiii.Other common areas An upgraded cleaning plan is in place to clean and disinfect common facilities and high traffic areas more frequently. Refer to guideline for list of check points to be covered
H.4.2.2 Is there an upgraded and relevant cleaning plan for occupied and checked-out rooms in place? Is it implemented properly? Ask for updated cleaning plan and check if all relevant parts of the room (all surfaces, furniture, washroom, toilets) are included. Interview a maid and check if the person is aware of the new plan An upgraded cleaning plan is in place to clean and disinfect occupied and checked-out rooms.
H.4.2.3 Are linen, towels, and working clothes washed at a temperature of at least 60°C or with a validated cleaning cycle? 60°C for at least 30 minutes is the recommended cleaning cycle for Coronavirus. Other cycles or specific products can be used provided they have been tested against coronaviruses Linen, towels, and working clothes are washed at a temperature of at least 60°C or with a validated cleaning cycle
H.4.2.4 Is waste handled with one-off disposable gloves, bagged properly, bins are emptied regularly and a proper flow is in place to ensure go-forward principle. Waste areas is disenfected regularly? Look for written procedures (if any) and interview person in charge of waste disposal to check knowledge and implementation of procedures. Check overall cleanliness of waste area Waste is handled with one-off disposable gloves, bagged properly, bins are emptied regularly and a proper flow is in place to ensure go-forward principle. Waste areas is disenfected regularly
H.4.2.5 Are restrooms cleaned on a regular basis throughout the day with an increased frequency during peak hours? Check cleaning register (if any) or interview person in charge of cleaning. Check cleanliness of toilets, including washing basin Restrooms are cleaned on a regular basis throughout the day with an increased frequency during peak hours

Personal Hygiene

G.4.2.1 Is the frequency of hand washing increased, and is the technique compliant with recommendations ? Interviews of employees. Presence of poster displaying the information, any visual information displayed in restrooms Hands: the frequency of hand washing is increased, and the technique is compliant with recommendations
G.4.2.2 Is communication material (posters, flyers, etc.) available and visible to people on-site ? Presence of posters, flyers etc.. Appropriate communication material promoting good personal hygiene (handwashing, respiritory hygiene etc.) is in place
G.4.2.3 Are hand sanitizers with rubbing alcohol available for people on site at relevant locations? Presence at different areas. Check replacement procedure (oral or written) Hand sanitizers with rubbing alcohol are present at relevant locations

F&B

F.1.3.1. Is the number of guests gathering in each zone of the restaurant limited, and are queues fast-moving? Is there a clear display in place to maintain appropriate social distancing and avoid unnecessary crossings in relevant areas? Presence of signage, floor markings, blocked seating in each zone. Assessment of this working in practice if possible
F.1.3.2. Is a safe distance of at least one metre between tables and between seats in dining area ensured? Is a maximum concentration of 4 people in 10 sqm in sitting areas ensured? Distance between each table and between the back of each seat should be checked. Floor markings should be present in order to re-locate each block if tables and chairs can easily be moved by customers. A safe distance of at least one metre (or other local regulation, if any) between tables and between seats in dining area is ensured. A maximum concentration of 4 people in 10 sqm (or other local regulation, if any) in sitting areas is ensured
F.1.3.3. Was a specific procedure implemented in order to reduce contamination risks during the delivery or take-away of food to/by customers?) Interview person in charge of delivery/take-away and ask for specific measures ensuring social distancing and avoiding direct contact between employee and customer during the take-away or delivery operation. A procedure was implemented in order to reduce contamination risks during the delivery or take-away of food (if delivery/take-away is proposed in the restaurant)
F.1.4.1. Is self-service buffet, replaced by employee served buffet? Self-service buffets should be avoided, due to the risk of contamination of serving utensils. Check how buffet is being served and by who. Self-service buffet, if any, is replaced by employee served buffet
F.1.4.2. Are self-service drinking machines (juice, water, coffee) disconnected? If not, are they thoroughly cleaned several times during service? If connected, check cleaning procedures and actual cleaning frequency of the last week. Self-service drinking machines (juice, water, coffee) are disconnected. If not, they are thoroughly cleaned several times during service.
F.2.3.1. Is the person in charge able to inform guests who enquire about the preventative measures in place? Interview the person in charge and ask them to explain what are the measures in place to reduce contamination risks. Answers should be clear and supporting documents (if any) known. The person in charge is able to inform guests who enquire about the establishment's policy in terms of preventative measures established
F.3.1.1. Does the establishment have a medical kit with appropriate items available, including disinfectant wipes, face and eye masks, gloves, long-sleeved gown and disposable biohazard waste bag? The kit should be readily available during the inspection. Contents (including expiry dates, if any) should be checked. The establishment has a medical kit with appropriate items available, including disinfectant wipes, face and eye masks, gloves, long-sleeved gown and disposable biohazard waste bag.
F.3.1.2. Is the concentration of disinfectant in water for consumption maintained within the limits recommended according to international norms and standards, preferably at the upper limits of the range? WHO recommendations can be found in part one, chapter 3 of https://www.who.int/publications-detail/water-sanitation-hygiene-and-waste-management-for-covid-19. The concentration of disinfectant in water for consumption is maintained within the limits recommended according to international norms and standards, preferably at the upper limits of the range.
F.3.1.3. Is buffet / salad bar or any displayed food protected by a sneeze guard? A physical protection (preferably in plexiglass to avoid glass spillage risk) should be installed to avoid contamination of food by sneeze or other body fluids. Buffet / salad bar or any displayed food is protected by a sneeze guard.
F.4.1.1. Is there an upgraded and relevant cleaning plan for common facilities in place? Is it implemented properly? Common facilities include, but are not limited to, the following: i.Dining areas, including tables, chairs, customer menu, ordering gadgets (iPad), ii.Lifts, stairways, including buttons, handrails, railings and handles, iii.Doors including doorknobs and handles, iv.Stairways, lifts, including handrails, handles, and railings, v.Toilets, vi.Common walkways, payment counters, tray return areas, vii.Other common areas. An upgraded cleaning plan is in place to clean and disinfect common facilities and high traffic areas more frequently. Refer to guideline for list of check points to be covered
F.4.1.2. Are table or kitchen towels and linen as well as working clothes washed at a temperature of at least 60°C or with a validated cleaning cycle? 60°C for at least 30 minutes is the recommended cleaning cycle for Coronavirus. Other cycles or specific products can be used provided they have been tested against coronaviruses. Table or kitchen towels and linen as well as working clothes are washed at a temperature of at least 60°C or with a validated cleaning cycle
F.4.1.3. Is waste handled with one-off disposable gloves, bagged properly, are bins emptied regularly and is a proper flow in place to ensure go-forward principle. Is waste areas disinfected regularly? Look for written procedures (if any) and interview person in charge of waste disposal to check knowledge and implementation of procedures. Check overall cleanliness of waste area. Waste is handled with one-off disposable gloves, bagged properly, bins are emptied regularly and a proper flow is in place to ensure go-forward principle. Waste areas is disinfected regularly.
F.4.1.4. Are restrooms cleaned on a regular basis throughout the day with an increased frequency during service? Check cleaning register (if any) or interview person in charge of cleaning. Check cleanliness of toilets, including washing basin. Restrooms are cleaned on a regular basis throughout the day with an increased frequency during service

SafeGuard Bureau Veritas Checklist with F&B

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Knowledge, Management, Training

Employee Protection

Physical Distancing

Personal Protective Equipment

Equipment

Cleaning

Personal Hygiene

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SafeGuard Bureau Veritas Checklist with F&B

Free SafeGuard Bureau Veritas Checklist with F&B Checklist

Go digital today!

Convert your paper checklists into digital forms

Knowledge, Management, Training

Employee Protection

Physical Distancing

Personal Protective Equipment

Equipment

Cleaning

Personal Hygiene

Related checklists