Accommodation Establishment: Safety Seal Assessment Checklist

ACCOMMODATION ESTABLISHMENT
Safety Seal Assessment Checklist
INDICATOR YES NO REMARKS
MINIMUM PUBLIC HEALTH STANDARDS (for ALL Guests, Employees and Suppliers)
1 Use of StaySafe.ph App or other contact tracing apps
integrated with the same
2 Contactless Greetings
3 Completion of Health Declaration and Contact Tracing

Forms upon arrival
4 Mandatory body temperature checking by qualified

health or medical staff or trained hotel personnel
5 Contactless transactions and payments
6 Strict observance of:

• Proper wearing of face masks and face shields
• Proper Physical Distancing
• Respiratory etiquette
• Hand hygiene (and proper hygiene/grooming
for employees)
• Proper disposal of used PPE
GUEST HANDLING
RECEPTION COUNTER AND CONCIERGE

1 Availability of emergency contact numbers, such as:
• Public Health Authority
• Nearest Hospital/ Medical Center
• DOH Assistance Center
• BHERT
2 Mandatory medical kit:
• Facemask
• 70% solution alcohol or alcohol-based hand

sanitizer
• Tissue paper, paper towel or germicidal
disinfectant wipes
GUEST ROOMS
1 Compliance with the maximum allowable room subject to DOT Guidelines
occupancy
2 Provision of sanitation kits (per guest)
3 Provision of bathroom amenities (per guest)
4 Convenient in-room dining set-up
5 Functional/well-maintained toilet & bath facilities (e.g.

flush, handwashing facilities, shower, dispensers)
PUBLIC AREAS
GENERAL COMMON AREAS

1 Separate trash bag/s or bin/s for used PPE and other
wastes
2 Provision or display of informational materials on:

• Health and Safety protocols and other related
hotel/management policies
• Other relevant information on COVID-19,
prevailing diseases and travel advisories
• Proper disposal of PPE
3 Provision of dispenser of 70% solution alcohol / sanitizer

at the entrances/exit and/or areas frequented by guests
4 Floor markers, stanchions or any form of barriers to

delineate physical distancing (e.g., queue, seats)
5 50% allowable capacity for elevators, if any
6 Proper cleaning, sanitation and disinfection of general Compliance with DOH Department Memorandum No.
2020-0157 and 0157-A or the Guidelines on Cleaning
facilities, furnishings and frequently touched surfaces and Disinfection in Various Settings as an Infection
(e.g., elevator button, handles, handrails, switches, Prevention and Control Measure Against COVID-19
doorknobs, etc.) and Cleaning and Disinfection of Environmental
Surfaces in the Context of COVID-19 by the World
Health Organization (WHO)
7 Sanitation of trash bins every after disposal or trash
collection
TOILET AND RESTROOMS

1 Adequate supply of:
• Clean water
• Soap
• Alcohol/ alcohol-based sanitizer
• Toilet paper / paper towels
2 Functional / well-maintained handwashing and toilet

flushing facilities
3 Toilet sanitation and disinfection at least every two (2)

hours
ANCILLARY FACILITIES AND ESTABLISHMENTS

(e.g., restaurant, café, gym/wellness centers, event venues, swimming pool, bar, spa)
1 Observance of maximum allowable capacity
2 Observance of proper cleaning and disinfection

protocols
3 Presence of facility attendant (for pool and gym/wellness

center) onsite to ensure minimized use of shared
equipment, adherence to allotted schedule of facility
use, etc.
DINING
MINIMUMFACILITIES / SERVICES
PUBLIC HEALTH STANDARDS (for ALL Guests, Employees and Suppliers)
1 No self-service station. All foods, beverages, utensils
and condiments must be served by restaurant
personnel. Food servers and food covers are provided
for managed buffet
2 Tables and chairs must be at least one (1) meter
distance on all sides. For fixed seats, alternate seats are
used.
3 Proper direction of the airflow in arranging tables to

avoid droplet transmission prompted by air-conditioned
ventillation
FUNCTION VENUES (IF ANY)

1 Disinfection of function venues during break time or after
every meeting or event
2 Observance of limited venue capacities to ensure

physical distancing
3 Observance of limited duration of event to avoid

prolonged exposure
EMPLOYEE HANDLING
GENERAL PROTOCOLS
1 Regular briefing on updated health and safety
information, protocols, and other relevant management
policies
2 Training of staff on personal hygiene, infection control,

surface disinfection/ proper use of disinfecting solution
and simulation of security measures
3 Designated changing rooms for employees and staff
4 Appropriate PPE (based on scope of work) are
provided and properly worn
• Gloves - when handilng cash/ documents or when
assisting guests requiring physical contact
• Face shield/ Eye protection/ goggles - when
cleaning surfaces that generate splashes
• Coverall and shoe cover - when cleaning room
used by infected person
• Face shield, utensils (e.g., tongs) and gloves -
when handling food
• Hairnet & disposable gloves - for kitchen staff
BUSINESS PRACTICES AND MANAGEMENT
ROOM DECONTAMINATION
1 Sanitation/Disinfection of Rooms right after check-out
2 Rooms remain empty for a certain period before

accepting new guests
LINEN DECONTAMINATION
1 Used linen must be handled with minimal contact to
prevent possible contamination
2 Linen and other washable items must be soaked using
appropriate disinfecting solution for at least 15 minutes
3 Linens and other washable items used by a suspected
infected person must be placed in a separate disposal
bag and washed using hot water (70-80%)
4 Non-washable items such as matresses and pillows
must be wiped with diluted bleach solution or any
approved disinfecting agent
5 All items for disposal must be disposed in sealed bags
immediately
KITCHEN SANITATION AND DISINFECTION

1 Separate handwashing area for kitchen staff with
adequate supply of soap and water
2 Appropriate use of clean and sanitized cloths, towels,

linen, aprons, and mop heads
3 Proper cleaning, sanitation and maintenance of kitchen
surfaces, equipment (e.g., freezer, chiller, dishwasher),
dishes, silverwares and glassware
4 Proper implementation of vermin and/or pest control

program
5 Provision of separate trash bins:
• for used PPE
• for general waste (wet and dry; biodegradable
and non-biodegradable)
6 Proper segregation and regular disposal of wastes
ENGINEERING AND MAINTENANCE

1 Regular maintenance of the concentration of disinfectant
in water for consumption, swimming pools, and spas,
recommended based on relevant standards (e.g. DOH,
WHO, CDC)
2 At least three (3) times a week-check on the proper Compliance with DOLE Department Order No.
functioning of ventilation, air exchange, and 224-21 or the Guidelines on Ventilation for
dehumidification equipment, if applicable Workplaces and Public Transport to Prevent
and Control the Spread of COVID-19 and any
other subsequent amendments
• Maximize natural ventilation (thru doors,
windows, etc.) and/or exhaust fans
• Maintain 6 to 12 air change per hour (ACH)
• Run ventilation system 30 mins before space is
occupied
• Use of filters MERV 13 or higher, or applicable
HEPA filter in local airconditioning units
3 Preventive maintenance and regular monitoring of all

equipment (e.g., air-conditioning units and filters,
dispensers, in-house laundry, freezers, chillers,
dishwashing machines, and other similar devices)
SUPPLIERS OF GOODS
MINIMUM PUBLIC AND
HEALTH SERVICES (for ALL Guests, Employees and Suppliers)
STANDARDS
1 Proper sanitation/ disinfection procedure for
suppliers,drivers, delivery personnel, vehicle and
supplies prior entry
TRANSPORT SERVICE (IF ANY)

1 Car / Sedan / Vans / Buses and Coasters
• Observance of Pasenger Limit Capacity based on
the issuances of DOTr / LTRFB / LGU
2 Availability of amenities inside the vehicle:

• Basic First Aid Kit
• Santitation Kit (facemask, 70% solution
acohol or alcohol-based hand sanitizer, tissue
paper or disposable wetwipes)
• Separate trash bags/bins for PPE and other
waste. Proper disposal of waste in the vehicle
after every trip.
3 Service vehicles are sanitized and disinfected after

every use
MANAGEMENT TEAM
1 Availability, dissemination to all concerned, and
monitoring on the implementation of the Integrated
Emergency Preparedness Action Plan (IEPAP) and
related policies, such as but not limited to:
• Occupational Safety and Health Program
○ Availability of updated list of contact details of
all employees
○ Proper scheduling of activities and rotation of
workforce
• Disaster Risk and Management Plan
• Food Safety Program
• Business Continuity Plan
MANAGEMENT OF SYMPTOMATIC EMPLOYEES

1 Strict observance of protocols for probable or confirmed
COVID-19 positive employees
• Immediately isolate the COVID-19 positive

employee from guests or co-employees
• Refer the employee to the local health office or

BHERT
• Inform the Close Contacts

MANAGEMENT OFHEALTH
MINIMUM PUBLIC SYMPTOMATIC GUESTS
STANDARDS (for ALL Guests, Employees and Suppliers)
1 Installation/designation of a holding area for
symptomatic guests prior to transport to hospital.
Holding area must conform to DOH standards
• Assure guests of assistance in case they begin

to manifest symptoms such as fever and/or cough
• For symptomatic guests, coordinate with the local

health office, Local Epidemiology and
Surveillance Units (LESU), BHERT or the nearest
hospital
• Ensure confidentiality in reporting of individuals

both hotel staff and guests with flu-like symptoms
and/or fever and travel history to affected areas
• Keep the symptomatic guest confined in the room

originally used until trained transport providers are
available for transfer to designated referral hospital
• Staff and personnel shall avoid employing any

discriminatory action against any sick person with
high fever and cough for fear of contracting or
spreading the disease
2 Compliance with DOH/respective LGU protocols on

Contact Tracing of individuals in close contact with a
Confirmed COVID-19 case
REPORTORIAL REQUIREMENT
1 Regular reporting to DOT Regional Office on the ff:
• Number of guests who have developed the

symptoms of the illness, if any;
• Number of guests who were transferred to the

appropriate facility, if any
We hereby certify that the above information are correct. This document is being submitted to the Department of Tourism as
part of our application to the Safety Seal Certification Program.
Name and Signature of Authorized Representative : Date of Reporting:

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ACCOMMODATION ESTABLISHMENT

Safety Seal Assessment Checklist

INDICATOR YES NO REMARKS

3 Completion of Health Declaration and Contact Tracing

4 Mandatory body temperature checking by qualified

5 Contactless transactions and payments

6 Strict observance of:

RECEPTION COUNTER AND CONCIERGE

• 70% solution alcohol or alcohol-based hand

3 Provision of bathroom amenities (per guest)

4 Convenient in-room dining set-up

5 Functional/well-maintained toilet & bath facilities (e.g.

GENERAL COMMON AREAS

2 Provision or display of informational materials on:

3 Provision of dispenser of 70% solution alcohol / sanitizer

4 Floor markers, stanchions or any form of barriers to

5 50% allowable capacity for elevators, if any

TOILET AND RESTROOMS

2 Functional / well-maintained handwashing and toilet

3 Toilet sanitation and disinfection at least every two (2)

ANCILLARY FACILITIES AND ESTABLISHMENTS

2 Observance of proper cleaning and disinfection

3 Presence of facility attendant (for pool and gym/wellness

3 Proper direction of the airflow in arranging tables to

FUNCTION VENUES (IF ANY)

2 Observance of limited venue capacities to ensure

3 Observance of limited duration of event to avoid

2 Training of staff on personal hygiene, infection control,

BUSINESS PRACTICES AND MANAGEMENT

2 Rooms remain empty for a certain period before

KITCHEN SANITATION AND DISINFECTION

2 Appropriate use of clean and sanitized cloths, towels,

4 Proper implementation of vermin and/or pest control

6 Proper segregation and regular disposal of wastes

ENGINEERING AND MAINTENANCE

3 Preventive maintenance and regular monitoring of all

TRANSPORT SERVICE (IF ANY)

2 Availability of amenities inside the vehicle:

3 Service vehicles are sanitized and disinfected after

MANAGEMENT OF SYMPTOMATIC EMPLOYEES

• Immediately isolate the COVID-19 positive

• Refer the employee to the local health office or

• Inform the Close Contacts

• Assure guests of assistance in case they begin

• For symptomatic guests, coordinate with the local

• Ensure confidentiality in reporting of individuals

• Keep the symptomatic guest confined in the room

• Staff and personnel shall avoid employing any

2 Compliance with DOH/respective LGU protocols on

• Number of guests who have developed the

• Number of guests who were transferred to the

Name and Signature of Authorized Representative : Date of Reporting:

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