Staff Prevention & Control

  • 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.