Page 45 - SAMUI+MODEL STANDARD OPERATING PROCEDURES_P_V_6

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Operating Guidelines for Hotel Staff

1. Operational guidelines

1.1 Divide staff into 2 operational groups which are:
The Green Group – staff who are responsible for general tasks in the hotel.
g
They are low-risk contacts as there is no direct contact with customers.
- All staff must register via the designated IT system.
- Checkpoints and employee control stations are set up at the hotel entrance.
Staff’s entry and exit screening will be the responsibility of the security

guards with temperature measuring devices.
- Provide an area for work, uniforms, lockers and eating areas for this group
of staff as their regular routine.
- Provide alcohol-based hand gel at their working stations.
- The Green Group can leave the workplaces after finishing normal working
hours.
- The shuttle service for this group should provide seats with proper distance
between each of them.
g The Red Group – staff who are high-risk contacts as they have close contact

with customers
- Limit the number of staff who work closely with AQ customers as
appropriate and adequate for workload.
- Set up a COVID centre with the management team to provide care and
counsel for this group.
- The Red Group staff must stay within the hotels. Eight nights of
accommodations are provided by hotels to control and prevent the spreading

of COVID-19.
- Arrange an eating area specifically for this group. Set up an eating schedule
by dividing it into different rounds and each round takes 30 minutes. They
must be boxed meals to avoid close contact with other hotel staff.
- Staff are not permitted to use swimming pools and any leisure areas within
the hotels.
- All staff must record details of work daily so they can be checked retrospectively
when required as follows:
* Name, last name, employee ID

* Date, time, and location of daily operation