KEMENTERIAN PARIWISATA DAN EKONOMI KREATIF/

BADAN PARIWISATA DAN EKONOMI KREATIF

TRAINING MANUAL

HOUSEKEPPING TEAM

First name : …………………………………… Last name : ……………………….……………… Hotel : …………………………………………………….……..

 THE RISKS OF TRANSMISSION

What are the risks of Covid-19 transmission?

When you are affected by a postlet or a When you wear your hands or a
contaminated droplet: contaminated object on your face:

Secretions projected during sneezing or A significant risk of transmission is the

coughing, in case of close contact: same
place of life, direct contact within a meter
in the absence of protective measures.
Remember that you can also carry and
transmit the virus.
contact with unwashed hands. On
contaminated surfaces (objects, boxes,
handles, etc.), the virus can survive for a
few hours.
When you eat, drink, smoke or vape, if
your hands are dirty or if you share food,
bottles or glasses with others, there is a
significant risk when your hand comes
into contact with your mouth.

5
COMMON GUIDELINES

5
 General Guidelines

Wear a mask and change it Respect a social distance

every 4 hours. of 1.5 m

Don't touch your face

Use a single-use tissue to
blow your nose and wash
your hands after you throw
it away.
Discard the protective
equipment in a trash can
identified “COVID”

Cough or sneeze into your

elbow.
Disinfection: no direct
spraying on but soak soft
disposable cloths or
Avoid direct contact with microfibers
other people.

5
 General Guidelines

Arrival at the hotel:

To get to the hotel, choose individual transport. If you are using public transport,
wear a mask and respect the safety distance of one meter and do not touch your
face.

Sanitize your hands upon arrival at the hotel using the hydroalcoholic gel
available.

For the cloakrooms:

• Enter the cloakrooms one by one (use the busy / free sign).
• Use only your personal locker.
• Your uniform must be changed every day (wash 90 minutes at 60°C),
or use single-use overcoats.
• Use the disinfectant wipes when entering and leaving the changing
rooms to clean the contact areas (handles, seats, taps, etc.). Throw
the wipe in a closed and non-manual bin.

5
 General Guidelines
On the work place:
Wash your hands with water + antibacterial soap or with hydroalcoholic gel before
and after breaks (meal, cigarette…), after coughing, after using the toilet, after
shaking hands, getting out of public transport, after touching any surface potentially
infected or at risk and as often as possible.

Disinfect non-personal equipment before and after use.

Leave the doors open as much as possible to allow air circulation (watch out for theft
and fire safety).

Do not keep non-essential items such as your telephone

For breaks:
• Take your breaks one by one (no gathering)
• Take your meals one by one (or at 1.5 meters away from other people)
• Disinfect contact areas when entering and exiting the break room
 How To Wear a Mask

A medical surgical mask is usually sufficient.. Make sure that the packaging is in good condition and
that the mask is not expired. Pinch the edge of the mask with your fingers.
1. Wash or disinfect your hands before putting on a mask. Identify the front and top of the mask
before putting it on. The coloured part of the mask is usually on the outside: it is waterproof,
while the white part is worn on the inside and is in contact with your nose and mouth. The side
with a stiff, bendable edge goes at the top and should be shaped to fit your nose.
2. Hold the mask by the ear elastics. Place one elastic band over each ear.
3. Adjust or pinch the stiff edge to shape it to your nose.
4. Pull the bottom of the mask over your mouth and chin.
5. DO NOT TOUCH YOUR MASK ANY MORE.

Your mask should be changed every 4 hours. If the mask is contaminated, it must be replaced
immediately. Remember: the outside of the mask could potentially be in contact with germs—do
not touch it, remove it using one of the two elastic bands and throw it immediately in the “COVID”
trash can and wash your hands
 How To Take Off Your Gloves

1 2 3 4 5

1. Pinch the glove at the wrist. Avoid touching the skin

2. Remove the glove
3. Keep it in the palm of your gloved hand
4. Slide your fingers inside the second glove. Avoid touching the outside of
the second glove. Remove the second glove.
5. Once the gloves are removed, throw them. Wash your hands.
How To Wash Your Hand
 Deliveries
In order to safely receive deliveries:
- Wearing a mask is compulsory
- Have a bottle of hydroalcoholic gel and disinfectant wipes for
contact areas
- The delivery person is not authorized to enter the premises, and must
only come during the opening hours of the hotel.
- Provide an outside drop-off area (avoid co-activity and contact with
the delivery person). Be careful to respect the cold chain.
- Remove and discard the overpacks in the dedicated areas outside
the hotel.
- Disinfect with a microfiber and disinfectant solution the products
without overpack before making them enter in hotel.
- When recording temperatures, be autonomous and do not ask for the
delivery person assistance.
- Put the delivery form on a table, make the delivery man back up, sign
with your own pen, back up, let the delivery man collect the delivery
form.
- Finally, wash your hands.
HOUSEKEEPING
 Safety Guidelines

Wear a mask, a hair net, an overcoat, overshoes and gloves.

For the guest rooms:

• Clean them individually (only one person per room)
• One after the other to avoid cross-contamination (clean room
= forbidden to return)
• Do not clean the stay over rooms, only the departure rooms

For the linen:

• Avoid face contact with bedding, towels, or anything that
may have been in contact with a guest
• Avoid shaking dirty laundry or towels too vigorously

Wash your hands between each room (always gloved if using

gloves) and after touching dirty linen.
 Work Station

Useonly your personal and individual equipment (cleaning products,

small equipment, vacuum cleaner, etc.).

Thoroughly disinfect equipment that cannot be individual between

each use.

For the housekeeping trolleys:

• Put the carts in place one by one (max 1 person at a time in the
office and in the laundry)
• Check that there is hydroalcoholic gel on it
• Prepare the cart with the necessary linen (and no more)

Put HEPA (High efficiency particulate air) filters in the vacuum cleaners.

Pour les microfibres / chiffons :

• Use single-use dishcloths (to be thrown away after each room
cleaning)
• If using microfibers: change them and wash them after each
room cleaning (plan enough on your cart)

Change the mop every 3 rooms and wash it after each day.
 Cleaning The Guest Room 1/2

1. Ventilate the room at least 2 hours a day.

2. For the linen:

1. Evacuate dirty linen from the bedrooms and then from the
floors (by one person). Cover the unclosed bins with a bag that
will be discarded after transport
2. Store it in the separate area identified on the hotel.
3. Only afterwards take out the clean linen to bring it to the floors

3. Throw away individual welcome products and amenities, even

unused ones.

4. Start cleaning the bathroom by applying cleaning products.

5. Clean the room.

6. Finish cleaning the bathroom and rinse the floor drain with diluted
disinfectant if necessary.
Cleaning The Guest Room 2/2
7. Do not restock the courtesy tray (it has been removed).

8. Disinfect the curtains (shower and blackout - the shower curtain

can be removed to be machine washed at 60°C for 30 minutes).

7. Disinfect contact areas: door handles, switches, taps, worktops,

toilet seat, flush button, remote control and any other accessory
that may have been in contact with the hand..

10.Bring the clean linen into the room and place the bathroom linen
and a thermo-resistant cup in the bathroom.

11.Make the bed (For twins, make the beds according to the number
of customers).

12.Vacuum and clean the floor.

 Cleaning The Common Spaces

Cloakrooms : Clean the cloakrooms in the morning after each start of shift
and in the evening at the end of the day.

Contact areas: Disinfect the contact areas at least 4 times a day (door
handles, stair rails, seats, tables, switches).

For the elevator:

• Disinfect the elevator every 2 hours (walls, interior / exterior buttons, doors,
etc.)
• Check the presence of hydroalcoholic gel available at the elevator
entrances

For the toilets (guests and staff):

• Block the doors open if possible
• Make sure there is a sufficient quantity of antibacterial soap + disposable
paper + antibacterial solution for the glasses
• Disinfect sinks, taps and toilet bowls several times a day
Contact Points To Disinfect In The Public WC
 Linen Management

Wear a mask, an overcoat and gloves (laundry staff and laundry workers).

Avoid contact of the face with the linen.

Ensure effective disinfection of laundry:

• Wash during 30 min at 60°C
• Complete and thorough drying in a tumble dryer
• The cleaning cloths used in the room must be cleaned in a separate cycle. If necessary,
add reformed sheets or towels to the drum

Clearly distinguish the flow of dirty / clean laundry: do not treat clean laundry and dirty laundry
together. Limit the storage of soiled linen carts in premises open to employees: use separated
places as defined for storage. have disposable covers on the carts.

Ensure good ventilation of all areas of the laundry room by opening the doors and the windows.

Disinfect the containers of dirty and clean linen at the end of each service + laundry rooms.

Limit contact with external laundry teams as much as possible.

Contact points to disinfect in the public WC