COVID-19 and Hygiene Checklist for Accommodation

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Name of the facility

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Facility Address

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Conducted on

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Conducted by

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A. Obligatory Applications

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Process Management, Identification of Standards, Preparation of Protocols

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Are there authorized personnel within the hotel to carry out the adaptation and verification of contamination measures and hygiene standards?

Yes No N/A

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Are protocols prepared for procedures involving hygiene practices that affect their processes for all departments and units within the hotel?

Yes No N/A

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Are periodic monitoring forms and checklists prepared, supporting all procedures and protocols?

Yes No N/A

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Is the created registry system effectively used in the business? Are the records subject to verification at certain periods?

Yes No N/A

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Are the records subject to verification at certain periods?

Yes No N/A

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Is it possible to take action when necessary, based on the verifications made?

Yes No N/A

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Is a social distance plan prepared?

Yes No N/A

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Have regulations been made indicating the social distance by marking the places considering the possible accumulation at the entrance of all units of the facility?

Yes No N/A

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Are people staying in the same room (family, etc.) as a group under the terms of social distance rules?

Yes No N/A

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Is there any alcohol-based hand sanitizer or disinfectant approved by the Ministry of Health?

Yes No N/A

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Are there alcohol-based hand antiseptics or disinfectants in common areas?

Yes No N/A

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Are periodic basic trainings planned on the plans and protocols to be applied to the employees working within the company?

Yes No N/A

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Are the trainings carried out in accordance with the plan envisaged in the enter-prise for the employees working in the enterprise?

Yes No N/A

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Have the necessary arrangements been established for the meetings of the depart-ment managers of the hotel to be conducted by teleconferencing and training pro-grams for the employees using the distance education (e-training) method?

Yes No N/A

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Are there trainings on the use of hygienic materials and protective equipment?

Yes No N/A

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Are printable wall charts prepared and hung in personnel areas and general areas for Covid-19 and hygiene practices?

Yes No N/A

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Are the prepared wall charts translated in at least 3 languages?

Yes No N/A

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Has a re-operational protocol been prepared for closed hotels?

Yes No N/A

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Is protective mask and equipment kept on site at the entrance of the facility, if requested?

Yes No N/A

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Are the guests given written information about the measures and practices regard-ing hygiene with Covid-19 and the rules to be followed by the guests?

Yes No N/A

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Do the managers responsible for the units regularly record their cleaning practices?

Yes No N/A

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Is it ensured that all the installations and equipment (energy, heating, ventilation, air conditioning equipment, dishwashers, washing machines, refrigerators, eleva-tors, etc.) used in the tourism accommodation enterprise are periodically serviced by the authorized service or trained specialists?

Yes No N/A

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Are the ventilation filters replaced regularly?

Yes No N/A

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Is the natural ventilation of the spaces done if necessary?

Yes No N/A

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Are the body temperature measurements made by the thermal sensor at the en-trance and exit of the employees and the biometric facial definitions are recorded and followed up at the same time? Are body temperature controls performed by means of thermal cameras or non-contact thermal sensor thermometers for in-coming visitors, so that they are recorded with facial images?

Yes No N/A

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Are the measured body temperature records subject to validation?

Yes No N/A

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If there is any detection outside the accepted temperature range based on verifi-cation of body temperature records, are the actions to be taken defined?

Yes No N/A

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If there is any detection outside the accepted temperature range based on verifi-cation of body temperature records, are the actions to be taken recorded?

Yes No N/A

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On Food Safety and Hygiene, do all department managers in Purchasing, Goods Acceptance, Warehouse, Kitchen and Food production and presentation make pe-riodic evaluation meetings on the measures and processes taken?

Yes No N/A

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Do the employees have Ministry of Education approved Hygiene Education Certifi-cate?

Yes No N/A

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Has the in-house shops and stores been adapted to the necessary hygiene rules?

Yes No N/A

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B. Entrance of Guest to the Hotel

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Has the protocol been prepared for informing the guest about the entrance to the hotel, social distance, and informing that the guest's luggage and / or belong-ings will be carried by him or bellboy by considering the pandemic risk (hotel management will make an individual decision to provide bellboy service during the pandemic)?

Yes No N/A

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Do the related department personnel have information about all actions to be taken during the check-in procedures?

Yes No N/A

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Are there alcohol-based hand sanitizer / disinfectant and protective equipment and etc. in the reception area for guest use?

Yes No N/A

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In the payments to be made by the guests, are methods such as contactless pos devices, online payment etc. preferred instead of cash payment as much as pos-sible?

Yes No N/A

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In case of repeated usage of the equipment, is the equipment such as the room card or key, towel card, pen, reception bell, etc. disinfected and properly main-tained?

Yes No N/A

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C. Measures and Applications to be Taken for the Staff

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Is there regular and sufficient supply of protective equipment that the personnel should use?

Yes No N/A

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Are the necessary notifications made to the personnel regarding the use of pro-tective equipment?

Yes No N/A

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Are the training, motivation and psychological support records of the staff on the processes recorded in their personal files?

Yes No N/A

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Are there measures to protect the social distance in staff rest and social areas?

Yes No N/A

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Are there any materials such as alcohol-based hand antiseptics / disinfectants available in staff rest and social areas?

Yes No N/A

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Are health checks performed in personnel recruitment?

Yes No N/A

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D. Arrangement in General Areas

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a) Bedrooms

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Are the water heaters, television and air conditioning controls in the rooms dis-infected when every guest leaves the hotel?

Yes No N/A

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Is an arrangement made for the use of disposable materials (shampoo, soap, shower cap, glasses, plates, cutlery etc.) in the rooms?

Yes No N/A

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b) Kitchens

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Do the kitchens have a cleaning protocol prepared by the hotel management?

Yes No N/A

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Are the applications carried out according to the cleaning protocol prepared for the kitchens recorded?

Yes No N/A

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Are the records taken according to the cleaning protocol prepared for the kitchens verified?

Yes No N/A

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Are actions taken when necessary regarding cleaning verification activities?

Yes No N/A

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Are the food safety requirements to be applied based on food entrance ac-ceptance, preparation, processing and service-delivery process steps defined?

Yes No N/A

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Are the monitoring activities described under food safety recorded?

Yes No N/A

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Are the monitoring activities described under food safety verified by competent personnel?

Yes No N/A

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Are actions taken when necessary regarding food safety verification activities?

Yes No N/A

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Are all foods stored in kitchens with clean, food-grade equipment and as covered?

Yes No N/A

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Is the layout in the existing storage areas in the kitchens made taking into account product groups and risks?

Yes No N/A

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Are temperature and humidity measurements when necessary made in the exist-ing storage areas in kitchens and recorded?

Yes No N/A

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Are the recorded temperature and humidity measurements verified by qualified personnel?

Yes No N/A

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Is the periodic calibration or verification process applied to the equipment used during the measurements carried out in the kitchens?

Yes No N/A

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Are there any items that pose a physical risk such as thumbtack, pin, staples, bro-ken glass etc. available in the kitchens?

Yes No N/A

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Are enough replicate samples taken every day?

Yes No N/A

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Is the label information of replicate samples available?

Yes No N/A

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Are the trash cans and etc. that are solid and can be kept as covered available in the required areas in the kitchens?

Yes No N/A

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Is there a protection against frangible materials in the kitchens?

Yes No N/A

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Are all waste generated in kitchens properly disposed of?

Yes No N/A

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Does staff working in kitchens wear jewelry, rings or any accessories?

Yes No N/A

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Are entrances of staff working in the kitchens to kitchens under control in the kitchen? (Use of Work Wear and Hygiene Equipment)

Yes No N/A

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Are the non-staff entrances to the kitchens under control?

Yes No N/A

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Is there any separation of dirty and clean equipment in the dishwashing areas in the kitchens?

Yes No N/A

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Are the areas such as the shelves and etc. where the equipment used in the kitch-ens are placed clean and suitable?

Yes No N/A

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Is there any specific area for raw materials / products to be returned / disposed in the kitchens?

Yes No N/A

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Are there any remains such as food / detergent etc. in the washed equipment?

Yes No N/A

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Are cleaning chemicals and equipment placed separately?

Yes No N/A

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Does the water used in food production meet the conditions specified in the "Reg-ulation on Water for Human Consumption"?

Yes No N/A

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c) Food & Beverage Units

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Is there a minimum distance of 1.5 meters between tables and 60 cm between chairs?

Yes No N/A

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Are service equipment regularly cleaned before and after service in food & bev-erage areas?

Yes No N/A

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Are common tea / coffee machines, dispensers, beverage machines and similar devices removed or have any arrangements been made to deliver drinks from these devices through a staff member?

Yes No N/A

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Is the cleaning of dining tables and furniture, tabletop equipment (except dis-posable ones) made with alcohol-based products after each customer use?

Yes No N/A

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Are disposable salt shakers, pepper shakers and napkins on the table?

Yes No N/A

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If the "Open Buffet" continues, is there a glass visor for the food in the buffet not to be taken by the guests and not to contact with the food? Is it ensured that the food requested is given by the staff to the guest within the precau-tions?

Yes No N/A

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Do the materials such as alcohol-based hand sanitizer / disinfectant etc. exist in areas accessible to guests and staff?

Yes No N/A

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d) Swimming Pools and Beaches

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Is chlorine level in pool water kept between 1-3 ppm in outdoor pools and be-tween 1 - 1.5 ppm in indoor pools? Is it periodically recorded?

Yes No N/A

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Are chlorine levels measured periodically recorded and verified?

Yes No N/A

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Are there any actions to be taken if there is any determination other than ac-cepted ranges based on verification of chlorine level records?

Yes No N/A

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Are the cleaning and disinfection activities envisaged for toilets, showers and changing cabins around the pool and beach recorded?

Yes No N/A

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Are additional actions taken when necessary, based on the verification of the cleaning records carried out around the pool and beach?

Yes No N/A

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e) Fitness Centers & SPA

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Is there any regulation for the cleaning of the areas such as sauna, Turkish bath, steam bath for cleaning the area for at least 15 minutes after limiting the dura-tion of use by the guest for a maximum of 30 minutes?

Yes No N/A

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Is there any arrangement made for restriction on the number of people in the centers and the entrance and exit times?

Yes No N/A

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Are the guests using the related areas registered?

Yes No N/A

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Are there any hand antiseptics or disinfectants in the related areas?

Yes No N/A

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Is proper air quality provided in the SPA, is humidity controlled?

Yes No N/A

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Is it ensured that the materials used in the related areas (washing gloves, soap, shower gel, shampoo etc.) are disposable as much as possible?

Yes No N/A

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f) Animation Centers

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Is capacity warning made in the animation program?

Yes No N/A

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Are alcohol based hand antiseptics / disinfectants available at the entrance to the areas or in the activity areas?

Yes No N/A

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E) Security

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Are the processes of the security department coordinated with other depart-ments of the hotel?

Yes No N/A

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In order to minimize the manual security control of guests other than x-ray de-vice, if it is required to be controlled manually, are the processes determined for using the mask, disposable gloves for each control, for using face protective equipment and then washing or cleaning hands?

Yes No N/A

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Have the existing evacuation, emergency plans and risk management processes been reorganized considering the pandemic?

Yes No N/A

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F) Hotel Vehicles

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Are all passengers using masks in the vehicle?

Yes No N/A

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Are there alcohol-based hand antiseptics / disinfectants, cologne and enough masks for passengers in the vehicles?

Yes No N/A

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Is cleaning of frequently contacted surfaces such as seat, door handle, and hand grip of the vehicles made before each service?

Yes No N/A

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If valet service is provided, have the necessary measures been taken regarding employee and guest safety?

Yes No N/A

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G) Staff Accommodation Units and Lodgings

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Have regulations and precautions been taken in order not to accept visitors, rel-atives, friends from outside to Personnel Accommodation Units and Lodging?

Yes No N/A

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Have measures and other hygiene measures been taken to protect social distance in the personnel transfers in Personnel Accommodation Units and Lodging?

Yes No N/A

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H) Waste Management

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Have staff been appointed by the hotel management to follow up on the entire process of waste management?

Yes No N/A

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Is “Waste Management” implemented and recorded according to the protocol prepared by the hotel management?

Yes No N/A

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Are the records taken under Waste Management verified by competent person-nel?

Yes No N/A

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Do personnel use personal protective equipment (disposable gloves and gowns, surgical masks) during work?

Yes No N/A

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Are trash cans and other cleaning equipment periodically cleaned?

Yes No N/A

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Are medical and household wastes properly collected and separated and dis-posed of regularly by the Municipality or Licensed institutions?

Yes No N/A

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Is necessary cleaning and disinfection done periodically in the garbage rooms?

Yes No N/A

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Have alcohol-based hand sanitizer / disinfectant, disposable wipes and special garbage bags for wastes been provided to the security officers to be used after their actions (giving and taking identity cards etc.)?

Yes No N/A

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I) Insect Control

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Is insect control applied and recorded according to the protocol prepared by the hotel management?

Yes No N/A

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Are insect control practices confirmed by competent personnel and are actions taken when necessary?

Yes No N/A

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Has the responsible personnel been determined in the insect control?

Yes No N/A

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Do the personnel use personal protective equipment (disposable gloves, surgical mask, bone, face / eye protective visor, boots, overalls) during the implementa-tion?

Yes No N/A

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Are there an Enterprise Insect Control Plan, Certificates of Authorized Service, MSDS’s, Official Documents (Responsible Manager, Service Adequacy etc.), Ser-vice Contract, and Insurances belonging to the service provider in the file for in-sect control?

Yes No N/A

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Are waste water channels (drains) easy to clean, arranged to prevent the entry of harmful insects (pest, rodent, etc.), dirty smell and return of waste liquids?

Yes No N/A

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J) Purchasing, Acceptance and Storage

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Is the entire process to be followed regarding the Purchasing, Acceptance and Storage activities of the enterprise implemented according to the protocol pre-pared by the hotel management, is it monitored and recorded by the relevant manager?

Yes No N/A

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Are the records taken during the Purchasing, Acceptance and Storage activities verified?

Yes No N/A

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Are actions taken when necessary regarding the Purchasing, Acceptance and Stor-age activities?

Yes No N/A

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Do the employees working in this department use personal protective equip-ment?

Yes No N/A

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Have measures been taken to ensure that people such as suppliers who enter the procurement and production of food products within the hotel temporarily, maintenance staff, drivers who bring goods, etc. do not make contact with the employees of the business, to carry out their operations by protecting the social distance rule and using protective equipment?

Yes No N/A

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Have the necessary precautions been taken to ensure minimum human contact with the goods in the process from the arrival of the purchased goods from the supplier to the warehouse?

Yes No N/A

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Are purchases made by the purchasing unit primarily preferred from suitable products and packaged products from licensed suppliers?

Yes No N/A

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K) Emergency and Isolation

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Are the protocols to be implemented and people and institutions to be reached determined in case of emergencies and in case of detection of a patient, symp-tom or suspect (including epidemic diseases crisis management requirements)?

Yes No N/A

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Is the information of the people and institutions to be reached for emergencies shared in necessary places and channels?

Yes No N/A

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If the guests show any signs of illness (coughing, weakness, high fever, etc.) at the entrance or during their stay, do personnel have information about the response plan?

Yes No N/A

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Are the isolation areas determined in the hotel in emergency situations?

Yes No N/A

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Are the immediate cleaning conditions determined after the use and evacuation of the isolation areas?

Yes No N/A

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Are the cleaning practices described about the insulation areas recorded and ver-ified?

Yes No N/A

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Is action taken when necessary in accordance with the cleaning verifications per-formed in the isolation areas?

Yes No N/A

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When employees are suspected of Covid-19 or show signs of illness, is the situa-tion reported to the manager of the workplace?

Yes No N/A

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Is the Ministry of Health ALO 184 Coronavirus Hotline and Provincial Directorate of Agriculture and Forestry informed about employees with symptoms associ-ated with Covid-19 (fever, cough and / or shortness of breath) or positive Covid-19 test?

Yes No N/A

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Is it possible to put all textile materials such as linens, bed sheets, and towels in the room of the guest, who is diagnosed with Covid-19, in separate bags and make them washed as being separately from other materials by sending them to laun-dry or laundry service provider outside the hotel?

Yes No N/A