PREVENTION/OPERATIONAL RESPONSE These procedures will help prevent an incident of illness escalating to an epidemic. Procedures shall be customized to your hotel depending on specific facilities and floor plan. 1. Clean all hard surfaces more frequently, especially anything used by more than one person, i.e. door handles, business center equipment, stair banisters, coffee dispenser handles, etc. 2. Traditional buffet lines are discouraged. Be creative but safe and careful.
3. Serve fruits with peels only, like bananas and oranges. 4. Provide only packaged breads, pastries, biscuits, or cookies.
5. No open trays. 6. No nibble food. 7. Use pre-packaged liquid beverages instead of dispensers (milk/juice containers, etc.) 8. Consider wrapped food only. 9. Do not allow guests to handle food. Associates are to serve guests, wearing gloves and using tongs. 10. Regular plated food service procedures can be followed. 11. Normal food service procedures can be followed; however, if the guest has complained of symptoms, explain that the server will knock on the door and announce arrival but will leave the food outside the door.
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