| 1 | Is there an authorized staff member within the hotel to carry out adaptation and verifications of contamination prevention measures and hygiene standards? Preparation of appointment letter and job description | Assigned staff to create verifications and records |
| 2 | Have protocols related to procedures covering hygiene practices affecting all departments and units within the hotel been prepared? Preparation of POSI Procedure and a "Action Plan" specifically for Covid-19 | Implementation of the action plan and keeping related documents updated by following agendas and circulars |
| 3 | Have periodic monitoring forms and checklists been prepared to support all procedures and protocols? Reviewing cleaning and disinfection plans, creating control checklists for actions taken specifically for Covid-19 | Keeping control checklists updated by following agendas and circulars |
| 4 | Is the created record system used effectively in the operation? Monitoring whether the created checklists are kept or not | |
| 5 | Are records subjected to verification at certain periods? Conducting internal controls to verify records and obtaining 3rd Party Audits | |
| 6 | Are necessary actions taken based on verifications performed? Preparation of Corrective and Preventive Action Procedures | Initiation and follow-up of CAPA (Corrective and Preventive Actions) |
| 7 | Has a social distancing plan been prepared? Preparation of a facility-specific "Physical Distance Plan" | Ensuring controls that physical distancing plan is followed |
| 8 | Have arrangements been made indicating social distancing by marking places at entrances of all units in the facility considering possible crowding? Arrangements to protect physical distance with floor markings, barriers, directions, etc. | Ensuring that warnings and directions are in place, visible, and not worn out |
| 9 | Are social distancing rules applied by considering people staying in the same room (family etc.) as a group? Arranging common areas so family members can be together | Informing field staff about related arrangements in meetings and ensuring control of implementation |
| 10 | Is there Ministry of Health approved alcohol-based hand antiseptic or disinfectant within the operation? Checking Biocidal product license / MSDS of products to be used in the facility | Ensuring no issues in stock amounts and purchases of hand antiseptics or disinfectants |
| 11 | Is alcohol-based hand antiseptic or disinfectant available in common use areas? Identifying necessary areas and placing dispensers | Completing missing dispensers/needed dispensers by conducting field controls |
| 12 | Are periodic basic trainings planned for employees on the plans and protocols to be applied in the operation? Preparing training plans including pandemic, hand hygiene, physical distancing, use of protective equipment, and operation/department-specific applications and procedures | Arranging training rooms according to physical distancing or providing trainings via online platforms |
| 13 | Are trainings conducted for employees according to the planned operation plan? Tracking trainings and keeping records of conducted trainings | |
| 14 | Have necessary arrangements been made for hotel department manager meetings and employee training programs to be conducted via teleconference and remote training (e-training) methods? Providing infrastructure and use of online training and meeting platforms | Tracking trainings and keeping records of conducted meetings and trainings |
| 15 | Are trainings given regarding the use of hygienic materials and protective equipment? Preparing training contents | Tracking trainings and keeping records of conducted trainings |
| 16 | Have printable wall charts related to Covid-19 and hygiene practices been prepared and posted in personnel and general areas? Preparing or using ready-made information and awareness posters about Covid-19 and hygiene practices in relevant areas
https://covid19bilgi.saglik.gov.tr/tr/afis | Monitoring and updating posters |
| 17 | Have translations of prepared wall charts been made in at least 3 languages? Preparing posters in Turkish / English / Russian and/or German considering the most used languages in the operation | Monitoring and updating posters |
| 18 | Has a reopening protocol been prepared for closed hotels? Preparing opening plans with participation of relevant units | Informing relevant departments and following up on implementation of opening protocols |
| 19 | Are protective clothing and equipment, and masks available at the facility entrance upon request? Determining and procuring needs for protective equipment (mask, gloves, etc.) | Keeping protective equipment available on site and properly stored |
| 20 | Are guests provided with written information at reception about Covid-19 hygiene measures and rules they must follow? Preparing hand brochures, manifestos, website contents | Providing information in relevant areas and ensuring control |
| 21 | Do managers responsible for units regularly record cleaning practices? Preparing cleaning and disinfection plan checklists | Monitoring/control of whether created checklists are kept |
| 22 | Is preventive maintenance and repair of all installations and equipment (energy, heating, ventilation, air conditioning equipment, dishwashers, washing machines, refrigerators, elevators, etc.) in the tourism accommodation business performed periodically by authorized service or trained experts according to a plan? Creating periodic maintenance plans for all relevant infrastructure and equipment | Obtaining and storing service completion forms or service records after received services |
| 23 | Are ventilation filters regularly changed? Including in annual maintenance plans (person responsible for air conditioning must have professional competency certificate) | Obtaining and regularly storing service completion forms |
| 24 | Is natural ventilation performed in premises when necessary? Ensuring infrastructure is suitable for natural ventilation and informing responsible personnel to ventilate relevant areas at intervals | Informing field personnel about related arrangements and ensuring control of implementation |
| 25 | Are body temperature measurements at employee entry and exit done with thermal sensors and biometric face recognition simultaneously recorded and tracked? Are body temperature checks for visitors done with thermal cameras or contactless thermal sensors and recorded with face images? | Determining fever measurement method, defining related records, ensuring controls that fever measurements are performed |
| 26 | Are recorded body temperature measurements subjected to verification? Defining verification method for fever measurement records | Ensuring control of fever measurement records |
| 27 | Are actions defined for cases where detected temperature is outside accepted range based on verification of body temperature records? Defining actions/methods to be applied in case of a case in the "Covid-19 Action Plan", preparing commitments that guests and staff will behave appropriately according to instructions | Guests and staff signing commitments to comply with protocols applied within the operation |
| 28 | Are periodic evaluation meetings held with department managers responsible for Purchasing, Receiving, Storage, Kitchen, and Food production and presentation regarding Food Safety and Hygiene measures and processes? Creating Food Safety Team meeting system and plans | Keeping records of conducted meetings |
| 29 | Do employees have Ministry of National Education (MEB) approved Hygiene Training Certificates? Requiring Hygiene Training Certificate for new hires, planning trainings for employees without certificate | Providing training for employees without certificate and keeping records of conducted trainings |
| 30 | Have internal shops and stores adapted to necessary hygiene rules? Preparing commitments for tenants/shops to comply with the operation's Covid-19 Action Plans and to implement necessary measures themselves, and providing information | Tracking trainings and keeping records of conducted trainings |
