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All emergency plans should include the responsibilities of each
Team Member of the property.
Work with local fire officials to develop your emergency plans
and emergency action team responsibilities. Fire drills should
be conducted at least once every six months and documented.
Fire extinguishers must be located in the laundry, front office,
housekeeping, kitchen, maintenance and all other areas
required by local regulations. A spare extinguisher must be
kept on the property.
Emergency plans must be on file in all departments.
Food hygiene
The hotel must ensure that all departments handling food and
all Hotel Team Members within those departments comply with
applicable law and the National Food Safety standards,
whichever is the more stringent.
The hotel must be regularly certified in food preparation and
food handling, as required by applicable law.
Emergency plan must be available as part of the Crisis
Management Plan.
All training pertaining to ‘Safety and Security’ should be
documented, on file and available for review.
The assessment covers the subjects of;
• Guest Safety;
• Employee Safety;
• Operational Security; and
• Fire Safety.
In-room hygiene
All tableware and glassware in a room must be cleaned and
sanitised daily in a dishwasher machine.
All coffee-making utensils, removable components and kettles
must be sanitised daily in a fit-for-purpose designated handling
area outside the guest room.
The hotel general managers assume ownership of this project
and are encouraged to involve their relevant Team Members in
the self-assessment process on a quarterly basis.
Supporting Documentation:
Security
Risk Management Binder, Safety and Security Self-
Assessment Guide
Hygiene
Water supply and refrigerator
temperature
Water supply temperature controls must meet all applicable
laws and conform to the Brand’s standards issued from time
to time.
Refrigerators and freezers must meet all applicable laws and
have a working thermometer in close proximity that is visible
from the refrigerator or freezer.
The hotel’s security staff must constantly patrol hotel premises.
Closed circuit TV (CCTV) must record and cover front and back
of house areas. Recordings must be maintained in accordance
with applicable law.
Cameras must be in place and must cover the following
locations in compliance with applicable law:
• Loading dock and receiving areas;
• Service and guest elevators;
• Lobby lounge;
• Reception area;
• All cash-handling locations
• elevator landings;
• Parking entrance; and
• Business Centre and Fitness facilities with twenty-4-hour
guest key access.
The hotel’s security must wear uniforms that are crisp, clean,
polished and well fitting.
Where applicable, the dress code for security Team Members
will be civilian dress and not a ‘security-specific’ uniform.
art’otel brand book
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