- Temperature checks will take place regularly several times a day
- Daily log will be created to monitor all staff health status
- Staff coming back from leave are quarantined and monitored daily prior returning to operations
- Staff undergo quarantine time and monitored daily prior leaving to their vacations
- Staff will be allowed their leaves every 60 days
- Social distancing measures will take place in staff housing and staff restaurant
- Younger staff with no chronic diseases will be given responsibility to work in operations
- All staff areas and restaurant will be sanitized after each meal via safety control staff
- All tableware, dishes, cutlery, and any food preparation utensils will be cleaned and sterilized following this protocol:
- Initial sterilization by sinking tools in disinfectant and at 82 Celsius for no less than 10 minutes.
- Washing, rinsing, sanitizing and drying using dishwasher
- Cleaning sanitizers – diluted chlorine- will be provided for self-service in rooms of staff housing
- Bathrooms will be cleaned and sanitized every hour
- No water pipe are allowed in staff prevention control
- Covid-19 symptoms awareness and prevention signs will be distributed across staff areas
- Regular training will be given to staff to maintain awareness and ensure quality on safety protocols dealing with guests
- All rooms, surfaces, heavy contact points like door knobs will be sanitized using chlorine concentration of 5:10 and diluted 1l to 9l of water
- All furniture (including food preparation surfaces) will be sanitized using chlorine concentration of 5:10 to be diluted 20cm to 980 cm of water.
- All sanitizing operations will take place via safety control staff and under the supervision of Desert Rose quality department.