Safety & Hygiene Standards
At Maidens Hotel, we believe in maintaining complete transparency with our guests. Enlisted below in detail is each and every measure that we have implemented at our hotel to attain exacting standards of cleanliness and hygiene to ensure the safety and wellbeing of our guests and colleagues.
Front Office practices
Main porch arrival (by golf cart or own car):
| Procedure |
Frequency |
| Doorman to offer car door assistance and step back maintaining safe distancing. |
Always |
| Disposable face mask, disinfectant wipes and disposable gloves to be availalbe only on request. |
Always |
| Procedure |
Frequency |
| Desk telephone to be cleaned using R1 Super and sanitised using Virex II 256 (4 ml in 1 ltr of water). |
Every two hours |
| Electronic tablets used for check in to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. |
Every use |
| Hand sanitiser and disposable masks to be available for guests on the sanitisation tray. Disinfectant wipes and disposable gloves to be available on guest request. |
Always |
Escorting to the guest room:
| Procedure |
Frequency |
| A sanitised Ipad along with stylus to be carried for in-room check in experience. The Ipad to be sanitised after every use with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. |
Always |
Check-in formalities:
| Procedure |
Frequency |
| Medical kit available at Front Desk to include mask, disposable gloves, goggles, personal protection gear and bio disposable garbage bag. |
Always |
| Procedure |
Frequency |
| Clean and sanitise the Cashier Desk using R1 Super. |
Every two hours |
| Cashier to sanitise hands before and after every transaction. |
Always |
| Procedure |
Frequency |
| The car to be sanitised before proceeding to the airport / railway station for guest arrival or departure. |
Every pick up and drop |
| Procedure |
Frequency |
| Clean and sanitise the Concierge Desk using R1 Super. |
Always |
Phone Charging or Power Bank:
| Procedure |
Frequency |
| Guests cellular phone and power bank to be sanitised prior to returning to the guest with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. Cellular phone to be collected and returned in a sanitised tray. |
Every guest |
| Procedure |
Frequency |
| Frequently asked questions regarding hygiene and sanitisation should be known to all team members. |
Always |
Reservations and Back Office
Reservations & Back Office
| Procedure |
Frequency |
| Frequently asked questions regarding hygiene and sanitisation should be known to all team members. |
Always |
Kids Room
| Procedure |
Frequency |
| Team member responsible for the Kids Club to sanitise hands. |
Always |
| Procedure |
Frequency |
| Airport Representative to escort the guests to the car while maintaining a safe distance. |
Always |
| Procedure |
Frequency |
| TV and music system remote to be cleaned and sanitised with Virex II 256 (4 ml in 1 ltr of water). |
After every guest use |
| Hand sanitiser to be available for guest's use. |
Always |
| All equipment to be cleaned and sanitised with Virex II 256 (4 ml in 1 ltr of water). |
Always |
| Yoga mats to be sanitised after every guest us. |
Always |
| Headphone covers to be discarded and headphone to be sanitised after every guest use. |
Always |
| All touch points to be cleaned and sanitised such as door knobs, remote control, switch plate, thermostat, mini bar handle etc. |
Always/twice in a shift |
| Procedure |
Frequency |
| Sanitisation tray to have hand sanitiser and disposable masks. |
Always |
| Meeting room and workstations to be cleaned and sanitised. |
After every use |
| Procedure |
Frequency |
| Sanitisation tray to have a hand sanitiser and disposable masks. |
Always |
Security practices
| Procedure |
Frequency |
| Team members to follow all prescribed procedures while following hygiene protocols. |
Always |
| Team members checking guest temperature to wear face masks, face shield and disposable gloves. |
Always |
| Team members to greet guests with a salute while maintaining a safe distance of at least 6 feet. |
Always |
| Tray for guests' personal items to be sanitised with Virex II 256 (10 ml in 1 ltr of water). Virex solution to be sprayed on a clean duster and then applied to the tray. |
After every use |
| Team members to sanitise their gloves frequently and change them while returning from a break. |
Every 2 hours |
| Laptop /desktop screen / keyboard/ walkie talkie to be sanitised with Virex II 256 solution (4ml in 1 ltr of water) which is to be spayed on a clean duster and then applied. |
Every 2 hours |
| All other equipment to be cleaned and sanitised with R1 Super. |
Once in each shift |
| Procedure |
Frequency |
| Pedal dustbin to be available in back area for disposal of used gloves and disinfectant wipes. |
Always |
| Procedure |
Frequency |
| Team members to sanitise their hands frequently. |
Always |
Housekeeping practices
| Procedure |
Frequency |
| Announcement mike / telephone to be sanitised using Virex II 256 (4 ml in 1 ltr of water). |
Twice in each shift |
| Procedure |
Frequency |
| Counter tops to be disinfected using R1 Super. Oxivir concentrate to be used for sanitising the counter top. |
Every two hours |
| Telephones to be disinfected using R1 Super. Oxivir concentrate to be used for disinfecting the telephones. |
Every two hours |
| Door handles and knobs to be wiped and disinfected using R1 Super. |
Every two hours |
| Hand sanitiser to be made available at each counter. |
Always |
| All common touch points like door handles, door knobs, chair arms, table tops to be cleaned using Oxivir concentrate. |
Every two hours |
| Procedure |
Frequency |
| Hand sanitiser to be made available in all cloak rooms. |
Always |
| Frequent touch points like door handles, wash basin knobs, water closet flush handle, health faucet to be cleaned using R1 Super. Oxivir concentrate to be sprayed and wiped. |
Every two hours |
| Procedure |
Frequency |
| Restaurant tables and chairs to be cleaned and disinfected using R1 Super. Oxivir concentrate to be used for disinfecting furniture in the restaurant. |
After each meal period |
| Buffet counter and service station to be cleaned using R1 Super and a final wipe of Oxivir concentrate. |
Prior to and after each meal period |
| Procedure |
Frequency |
| Step rails to be frequently wiped and disinfected using R1 Super. |
Twice in each shift |
| Swimming pool accessories to be cleaned and sanitised using Oxivir concentrate. |
After every guest use |
| Procedure |
Frequency |
| Deep cleaning of guest rooms to be done using Oxivir concentrate with extra focus on areas / surfaces such as door handles / knobs, remote control, writing table top, switches, telephones, water closet flush handle, health faucet, vanity counter and bathroom floor. |
During morning and turndown service |
| Team member to wash their hands after servicing each room. |
Always |
| All guest request items to be cleaned and sanitised before giving these to a guest. |
Always |
| Procedure |
Frequency |
| Corridor telephone to be cleaned using R1 Super. |
Every two hours |
| Procedure |
Frequency |
| All touch points like elevator buttons and railings to be frequently cleaned using using Oxivir concentrate. |
Every two hours |
| Procedure |
Frequency |
| Segregate and label the shelves and bins for soiled linen and fresh linen to ensure there is no cross contamination. |
Always |
| Pedal operated dustbin clearly labelled "Medical waste" to be used for disposing used facial masks / gloves / PPE kit, etc. Waste will be brought down in a sealed garbage bag and disposed off safely. |
Always |
| Procedure |
Frequency |
| All touch points like door handles, electrical switches, thermostats, drawer handles, telephones to be sanitised using R1 Super. |
Twice in each shift |
| Procedure |
Frequency |
| Sanitiser to be made available in each locker room. |
Always |
| Touch points like urinal flush handle, water closet flush handle, health faucet and wash basin knobs to be frequently cleaned using Oxivir concentrate. |
Twice in each shift |
| Procedure |
Frequency |
| Doctor's room to be thoroughly cleaned using R1 Super and Oxivir concentrate with special focus on touch points like door handles, thermostat, bed frames, weighing scale etc. |
Once a day |
| Linen to be changed every day. Used linen should be given to laundry separately in a sealed bag. |
Always |
Food & Beverage practices
| Procedure |
Frequency |
| Clearly labelled pedal dustbin for medical waste only to be available in the service areas of the restaurant for disposing gloves and disinfectant wipes. |
Everyday |
| Guest request items such as power bank, cables, reading glasses, tissue box etc. to be sanitised. |
Every use |
| Employee to carry a small hand sanitiser bottle and to sanitise hands discreetly in guest's presence, before serving the guest. |
Always |
| Procedure |
Frequency |
| Employees to sanitise their hands prior to and after handling currency. Sanitiser to be offered to the guest along with the bill folder. |
Always |
| Procedure |
Frequency |
| Hand sanitiser to be available at each side station and to be offered to guests. Disinfectant wipes to be available on guest request. |
Always |
| Point of Sale terminals, tablets and EDC machines to be sanitised with Virex II 256 (4ml in 1 litre of water). The solution should not be used directly but sprayed on a clean duster and then applied. |
Every two hours |
| Employees to sanitise their hands before and after handling any currency. Sanitiser / disinfectant wipes to be presented to a guest along with the bill folder. |
Always |
| Employee to carry a small hand sanitiser bottle and to sanitise hands discreetly in guest's presence, before serving the guest. |
Always |
| Procedure |
Frequency |
| Employee to carry a hand sanitiser while delivering packed order. Safe distance to be maintained. |
Always |
| Employee to use a hand sanitiser in front of the guest before laying the cover in a guest room. Guest to be greeted with folded hands. |
Always |
| Procedure |
Frequency |
| Guest to be offered hand sanitiser on an amenity tray once seated. |
Always |
| Swimming Pool accessories to be sanitised prior to and after every guest use with R1 Super. |
Every guest use |
| Tablets and stylus to be sanitised prior to and after each guest use with Virex II 256 (4ml in 1 litre of water). The solution should not be used directly but sprayed on a clean duster and then applied. |
Every guest use |
| Clearly labelled pedal dustbin for medical waste only to be placed in a discreet location to enable guests to dispose off disinfectant wipes. |
Always |
Kitchen practices
| Standards |
Remarks |
| Clean production and service areas with Suma Multi D2.3L and sanitise them with Suma San D10.1 solution. |
Every two hours |
| Sanitising kit to be available in all sections of the kitchen which include a tray, bucket with fresh "SUMA San Quaternary" sanitising solution (200 ppm), wonder wipe and spray bottles with 200 ppm solution. |
Always |
| Sanitise all surfaces and table tops using 200 ppm Suma San D10.1 prior to and after each shift. Suma San to be sprayed from the spray bottles and wiped with a paper towel. |
Always |
| Stainless steel spoons to be used for tasting food and need to be washed & sanitised after everyuse. |
Always |
| Team members to use knives & peelers from a sanitised tray. |
Always |
| Standards of coloured chopping board and knife handles to be strictly adhered to. Chopping boards to be washed with Suma Multi D2.3L and sanitised with 200ppm Suma San D10.1. |
Always |
| Team members to discard chef caps in the designated bin. |
Always |
| Team members to be continuously trained on FSSAI guidelines and relevant records to be maintained. |
Every month |
| Skull caps and approved Hand sanitisers to be available near the hand wash sink at the kitchen entrance. |
Always |
| All door knobs, handles and switches to be sanitised frequently with 200 ppm Suma San D10.1 solution. |
Every two hours |
| All cleaning equipments, mops, reusable protective gear and gloves to be cleaned before and after every use. These should be sanitised with 200 ppm Suma San D10.1 solution. |
Every use |
Laundry practices
| Procedure |
Frequency |
| Separate sets of trolleys to be maintained for storing and transporting soiled and fresh linen. All trolleys to have liners. Liners to be labelled separately to ensure clear demarcation. |
Always |
| Soiled and fresh linen not to be mixed / stored / placed together at any point of time to avoid cross contamination. |
Always |
| Uniform Room Attendant must sanitise hands prior to and after handling soiled uniform. |
Always |
Heart of House practices
| Procedure |
Frequency |
| Team members to ensure safe distancing while they are waiting for the coach / car. |
Always |
| Team members to use hand sanitiser prior to entering the coach / car. |
Always |
| Team members to wear disposable mask during transit. |
Always |
| Team members to sit on earmarked seats in the coach / car to ensure safe distance. |
Always |
| Team members to maintain safe distance while embarking and disembarking from the coach / car. |
Always |
| Chauffeur to wear a mask, disposable gloves and face shield. |
Always |
| Coach / car to be sanitised prior to and after using R1 Super. |
Always |
| All vehicles entering the hotel to be sprayed using Virex II 256 (10 ml in 1 ltr of water). |
Always |
| Procedure |
Frequency |
| Team members to sanitise their hands and wear a fresh mask at the entrance of the hotel. Maintain safe distance while Security checks and records their temperature. |
Always |
| Team members to collect their uniforms and go directly to the lockers. |
Always |
| Team members to wash their hands using liquid soap and warm water for minimum 20 seconds. |
Always |
| Each hotel to decide on the maximum number of team members at any point of time, to maintain safe distance. |
Always |
| Procedure |
Frequency |
| Team members to wash their hands with liquid soap and warm water for minimum 20 seconds. |
Always |
| Team members to maintain safe distancing while using the facilities in the changing room. |
Always |
| Team members to ensure their personal clothes are placed inside the locker. Soiled uniform and staff towel to be handed over to the Uniform Room. |
Always |
| Team members to only keep essential belongings in the locker to maintain personal / locker hygiene. |
Always |
| Clearly labeled dustbin for medical waste (gloves, mask, etc) to be available. |
Always |
| Employee cloak rooms including wet and dry area to be thoroughly cleaned and sanitised. |
Always |
| Procedure |
Frequency |
| Uniform Room Attendant to wear a face mask and disposable gloves. |
Always |
| Uniform Room Attendant must sanitise hands prior to and after handling soiled uniform. |
Always |
| While using the facility and performing the uniform exchange, safe distancing to be maintained. |
Always |
| Request of uniform alteration to be handled maintaining safe distance. |
Always |
| Uniform Room exchange counter to be sanitised using R1 Super. |
Every hour |
| Procedure |
Frequency |
| Team briefings to happen in open spaces / large areas where possible. |
Always |
| Team members having symptoms like cough / cold / other breathing concerns to be reported to Human Resources Department immediately. |
Always |
| All team members reporting to the department must wear disposable gloves, a face mask and a face shield as applicable. |
Always |
| Procedure |
Frequency |
| Hand sanitiser to be available at the entrance of the respective offices. |
Always |
| Workstations to be allocated maintaining safe distance. |
Always |
| Desk telephone to be sanitised using R1 Super. |
Every two hours |
| Desktop screen / keyboard / mouse / printer to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. |
Every two hours |
| Common equipments i.e. photocopier, paper shredder, fax machine to be sanitised using R1 Super. |
Every use |
| Procedure |
Frequency |
| Service elevator buttons, hand railings and elevator doors to be sanitised using R1 Super. |
Every hour |
| Service elevator use to be restricted to maintain safe distance. |
Always |
| Team to be sensitised to maintain minimum surface contact and not lean on hand railings and walls. Safe distance to be maintained. |
Always |
| Procedure |
Frequency |
| Team members to sanitise their hands after dropping soiled uniforms. |
Always |
| Team members to ensure they are wearing a mask and sanitise their hands before leaving the hotel. |
Always |
| Team members to sit on earmarked seats in the coach / car to ensure safe distance. |
Always |
| Procedure |
Frequency |
| Team members to wear hotel uniform whilst dining at employee dining room. |
Always |
| Time slots for various departments to be pre-planned to maintain safe distance for all meal periods. |
Always |
| Team members while serving food to maintain safe distance. |
Always |
| To expedite food service, a Chef to be available for serving as far as possible. |
Always |
| Employee dining room layout to be done keeping safe distance in mind . Wherever possible, dining areas to be extended to outdoor space. |
Always |
| After dining the team members to clean and sanitise their table and chair. |
After every use |
| Cutlery and crockery to be sanitised in 100 ppm chlorine solution for 10 minutes before processing in the dishwasher. |
After every use |
| Team members to wash hands after their meals with liquid soap and warm water for 20 seconds. |
After every meal |
Material Receiving practices
| Activity |
Done by |
| All receiving team members to wear disposable masks to minimize chances of self contamination while working with different suppliers.- Masks to be disposed appropriately and treated as medical waste. |
Standard to be discontinued |
Receiving area to be thoroughly cleaned by following process.
i. All surfaces, working stations/ tables and trolley to be washed using Suma Multipurpose detergent.
ii. Sodium hypochlorite (Chlorine) to be used to disinfect after washing. |
Twice a day |
