ENHANCED INDUSTRY-WIDE HOTEL CLEANING GUIDELINES

Cleaning & DisinfectingProducts and ProtocolsFollowing your normal routine cleaning, you can disinfect frequently touched surfaces and objects using a productfrom EPA’s list of approved products that are effective against COVID-19. Cleaning products and protocols shouldinclude EPA-approved disinfectants, or alcohol solutions with at least 70% alcohol in accordance with CDCrequirements for use and effectiveness against viruses, bacteria and other airborne and bloodborne pathogens.Cleaning with soap and water will decrease how much of the virus is on surfaces and objects, which reduces therisk of exposure. Disinfectants kill germs on surfaces. By killing germs on a surface after cleaning, you can furtherlower the risk of spreading infection. For more information, please refer to the CDC guidelines on disinfectingbuildings and facilities. Follow the instructions on the label to ensure safe and effective use of the product.Public Spaces & Communal AreasSurfaces frequently touched by multiple peopleshould be cleaned and disinfected at least daily.More frequent cleaning and disinfection may berequired based on level of use including, but notlimited to, front desk check-in counters, bell desks,elevators and elevator buttons, door handles, publicbathrooms, vending machines, ice machines, roomkeys and locks, ATMs, escalator and stair handrails,gym equipment and shower areas, pool seating andsurrounding areas, dining surfaces and all seatingareas. For more information, please refer to CDCguidelines on cleaning and disinfecting public spaces.Guest RoomsCleaning and disinfecting protocols will require thatparticular attention is paid to high-touch, hard nonporous items including television remote controls,toilet seats and handles, door and furniture handles,water faucet handles, nightstands, telephones,in-room control panels, light switches, temperaturecontrol panels, alarm clocks, luggage racks andflooring. The frequency of room cleaning duringa guest’s stay may be altered based on guestrequirements. In accordance with CDC guidelines,Housekeeping staff should wait at least 15 minutesbefore entering a guest’s room for cleaning to allowfor adequate time for air exchange following theguest’s departure, and will discard all single use itemsprovided by the hotel that were used by the guestduring their stay, or left by the guest. If bulk personalcare items are used, the cleaning staff should cleanand disinfect all high touch surfaces in the roomincluding any bulk toiletry items that may have beenused or touched by guests prior to the next occupant.LaundryLinens, towels and laundry should be washed inaccordance with CDC guidelines, including washingitems as appropriate in accordance with themanufacturer’s instructions. Where possible, launderitems using the warmest permissible water setting forthe items and dry items completely. Avoid shaking dirtylinens and bag it in the guest room to eliminate excesscontact while being transported to the laundry facility.Back of the HouseCleaning and disinfecting of all high touch areasshould occur in accordance with CDC guidelines,including at least twice per day in high traffic areas.Handwashing stations and access to hand sanitizershould be convenient and highly visible.Hotel Guest ElevatorsButton panels and handrails should be disinfectedat regular intervals, including the beginning ofeach housekeeping staff work shift and continuingthroughout the day.Shared EquipmentShared tools and equipment should be disinfectedafter each shift or transfer to a new employee.(Continued on next page)

Cleaning & Disinfecting Products and Protocols (continued)Room Recovery ProtocolIn the event of a presumptive case of COVID-19the affected guestroom should be removed fromservice and quarantined for at least 24 hours inaccordance with CDC guidelines. The guest roomshould not be returned to service until undergoingan enhanced cleaning and disinfecting utilizing EPAapproved products within CDC guidelines.Food & BeverageFood and beverage service should reduce inperson contact with guests and buffet service andalso minimize dining items for increased sanitation.Traditional room service should be replaced witha no-contact delivery method. Traditional buffetservice should be limited, but when offered, itshould be served by an attendant wearing clothface coverings, and utensils should be washed andchanged more frequently. Enhanced cleaning anddisinfecting of food contact surfaces and utensils,as well as shared objects (i.e. condiments) andremoval of unused items (i.e. glasses, silverware) ontables before and after guest use. Portion controlsshould be emphasized to reduce food exposed forlong periods. Sneeze and cough screens should bepresent at all food displays. Minimal items shouldbe placed on guest tables to allow for effectivedisinfection in between each guest, includingcondiments, silverware, glassware, napkins, etc. Forcertain segments, the use of prepackaged foodsand ‘grab & go’ items should be the preferredmethod of food delivery.Ventilation &Water System ChecksAfter a prolonged shutdown, properties shouldensure ventilation systems operate properly andprovide acceptable indoor air quality for the currentoccupancy level for each space in accordancewith CDC guidelines. In addition, assessments ofproperty water systems should be conducted inaccordance with the CDC Guidance for BuildingWater Systems that provide a step-by-step processfor reopening water systems after a prolongedshutdown.

Physical DistancingPhysical Distancing & QueuingAs recommended by the CDC’s physicaldistancing guidelines, guests should be advisedto practice physical distancing by standing atleast six feet away from other groups of peoplenot traveling with them, including any areawhere guests or employees queue. Such areasshould be clearly marked for appropriate physicaldistancing, and where possible, encourageone-way guest flow with marked entrances andexits. When applicable, lobby furniture andother public seating areas will be reconfigured topromote physical distancing. Minimize traffic inenclosed spaces, such as elevators and stairwells.In accordance with CDC guidelines, considerlimiting the number of individuals in an elevatorat one time and designating one directionalstairwells, if possible.Guest RoomsIn anticipation of individual concerns of guests,housekeeping should not enter a guest room duringa stay unless specifically requested, or approved,by the guest, or to comply with establishedsafety protocols. Housekeeping should maintainthe practice of cleaning and disinfecting roomsthoroughly following check-out.Meeting andConvention SpacesHotel Front Desk, Concierge,and Parking ServicesFront desk agents should practice physicaldistancing protocols and procedures, whichmay include utilizing every other workstation toensure separation between employees wheneverapplicable and possible, installation of transparentshields or other barriers, and updating floor plansfor communal areas to promote physical distancing.The use of technology to reduce direct contact withguests, lobby population and front desk queue isencouraged, where feasible. In addition, contactlesspayment processes are encouraged, and whennot available, employees should minimize contactas much as possible. Self-parking options shouldbe emphasized, where possible. If valet service isprovided, disinfecting of contact points within thevehicle is required. In addition, van and shuttleservice should be limited, and disinfecting of contactpoints will be required.Pools and BeachesPhysical distancing, disinfecting and managementprotocols and processes for pool and beach areasshould be conducted in accordance with CDCguidelines on aquatic venues, including publicpools, hot tubs and water playgrounds.Back of the HouseMeeting and banquet arrangements should allowfor physical distancing between guests based onCDC recommendations.Physical distancing among all employees shouldbe practiced in employee dining rooms, uniformcontrol areas, training classrooms, shared officespaces, and other high-density areas.Hotel industry health and safety protocols will be updated in accordance with CDC guidelines as welearn more about COVID-19 and ways to combat it operationally for the safety of guests and employees.6 FEET6 FEET6 FEET

Legal DisclaimerThis information is intended solely for the purpose of providing the hotel industry with topline health and safety guidance during the reopening phase of the economy. The informationprovided is obtained from publicly available sources, including federal agencies andgovernmental entities, member companies, other leading trade associations and consultants.The information contained in these guidelines is general in nature and should not beconsidered to be medical, legal, insurance or any other professional advice. In all cases youshould consult with professional advisors familiar with your particular factual situation beforemaking any decisions. While we have taken every precaution to ensure that the content ofthese guidelines is both current and accurate, errors can occur. AHLA and the AHLA Safe StayAdvisory Council assume no responsibility or liability for any errors or omissions in the contentof these guidelines. The information contained in these guidelines is provided on an “as is”basis with no guarantees of completeness, accuracy, usefulness or timeliness and without anywarranties of any kind whatsoever, express or implied.In no event will any of the authors, contributors, administrators or anyone else connectedwith AHLA or the AHLA Safe Stay Advisory Council, in any way whatsoever, be liable toyou, or anyone else, for your use of the information contained in these guidelines, or forany decision(s) made or action(s) taken in reliance upon the information contained in theseguideli

guidelines that help us meet and exceed the concerns created during the pandemic. Hotel guests and employees deserve the peace of mind in knowing that our industry is united behind a common set of cleaning and safety practices which can be applied to any and every hotel. Safe Stay was created in accordance with guidance issued by public