Operational Recommendations For Homestay, India

Operational Recommendations for
B&B/ Homestay/ Farmstay
Ministry of Tourism
Government of India
Hotel & Restaurant Division

June 2020
Safety & Hygiene Protocols and Operational Recommendations for Tourism Service Providers
Table of Contents
1. Introduction 3
2. Guidelines for B&B/ Homestay/ Farmstay 4
2.1 For establishment premises 4
2.2 For Staff 4
2.3 For Guests 5
2.4 Specific guidelines per area of operation
(i) Reception 6
(ii) Dining 7
(iii) Room cleaning & Housekeeping 7
2
Ministry of Tourism, Government of India
1. Introduction
Given the current COVID-19 outbreak, it is important that all hotels, restaurants and
other hospitality units take suitable measures to restrict any further transmission of
the virus while providing accommodation and other tourist services post lockdown.
The guidelines aim to minimize all possible physical contacts between a Staff and
Guest and maintain social distancing and other preventive and safety measures
against COVID-19. It also endeavors to make the traceability of the guests easier, in
case a situation in future warrants so.
These guidelines will apply to Bed and Breakfast (B&B), Homestay and Farmstay
units. These guidelines are subject to the provisions of any law, rules or any other
directions issued by the competent regulatory authorities of the
respective State or Central Government from time to time, which
will override these guidelines.
3
2. Guidelines for B&B, Homestay and Farmstay

2.1For Establishment Premises
(i) Ensure availability of hygiene and sanitation equipment at pro-active
replenishment
 Thermal Gun thermometer for temperature checking of
staff and guests.
 Hand Sanitizers, Hand Gloves and Masks to be made
available in the Reception Area.
 Sufficient disinfectants like sodium hypochlorite (1%).
(ii) Posters/standees should be displayed at prominent locations for

information and awareness:
 Emergency helpline numbers - at the reception
 Social distancing (6 feet) - Reception & other strategic places
 General Information - Reception
 Hand Washing - Reception & Inside the room
 Respiratory hygiene - Reception & Inside the room
 Dos & Don’ts – At all appropriate places
(iii) For air-conditioning/ventilation, the guidelines of CPWD shall be

followed which inter alia emphasizes that the temperature setting of all
air conditioning devices should be in the range of 24-30 C. Relative
humidity should be in the range of 40-70%.
2.2 For Staff

(i) Ensure all staff wear mask & hand gloves which should be
changed/ disinfected after handling each customer to avoid
cross contamination.
(ii) Ensure daily temperature check via thermal gun thermometer.
(iii) All employees must mandatorily download Aarogya Setu

mobile application.
4
(iv) Staff must use tray to avoid hand contact while serving water bottle/
toiletries/ medicines/ food etc. while maintaining 6 feet distance.
(v) In case any guest develops symptoms of COVID-19:
 Place the ill person in a room or a designated area

where they are isolated from others.
 Provide a mask/face cover till such time he/she is examined by

a doctor.
 Immediately inform the nearest medical facility

(hospital/clinic) or call the state or district helpline.
 Disinfection of the premises to be taken up if the person is

found positive. Linen and other items must be washed
separately.
 Maintain empathy with the guests.
 In case suspected guests flee/ not traceable, inform the police

immediately.
2.3 For guests

Following DO’s and DON’Ts should be followed by
guests:
(i) Do not step out of the room unnecessarily.
(ii) Wear a mask whenever outside the room.
(iii) Keep the doors closed and avoid any contact with the doorknobs.
(iv) Always keep a safe distance as per social distancing norms.
(v) Wash your hands frequently with the soaps/sanitizers provided.
5
(vi) Put all disposable plates /cups/ bottles after use in the garbage bag.
(vii) Guests should not visit containment zone.
2.4Specific guidelines per area of operation
(i) Reception:
 Ensure check-in formalities are completed in contactless manner
(QR code/online forms) to reduce contact and time at the front
desk.
 Guest details to be sent in advance for guest registration along

with government approved identity card, any other information
required by the hotel via Email/WhatsApp.
 Information on travel history & medical condition

are recommended to be captured for all guests.
 Travel itinerary may be sought from the guests to

ensure traceability.
(ii) Check-out:
 Guests should inform at reception using intercom or personal

mobile, an hour before the check-out.
 Payments should be made via an online platform with

cashless transactions only.
(iii) Dining
 Gloves should be worn when handling used dishes and utensils.
6
 Physical distancing of minimum 6 feet should be maintained in

dining area/ restaurants as well.
 Breakfast should be prepared in kitchen where guests should not

be allowed at all.
 It is advisable to use disposable cutlery for all purposes which

must be disposed inside a garbage bag.
 In case of non-disposable cutlery, the guests should be advised to

keep the used cutlery outside their room.
(iv) Room cleaning & housekeeping
 Ensure that staff wear disposable gloves and masks while

cleaning rooms or other common areas.
 Staff must sanitize or wash hands with soap after every cleaning
process.
 Mopping of floor of common areas is recommended to be done

twice a day.
 Cleaning of Guest Room is mandatory on daily basis.
 Linen must be changed after every Check-out. In the event of

longer stay, it should be as per the request of the guest.
 All touch points must be cleaned with proper

disinfectant (Sodium Hypochlorite).
 After every check-out, tables, cupboards, wardrobes, lockers,

light switches, mirrors, electronic devices or any other item which
a guest may touch during his/her stay, should be cleaned properly.
 Garbage needs to be disposed as – dry, wet, glass, biodegradable.
7
 PPE’s like gloves, masks etc. to be segregated or disposed

separately in bio-hazard bags (as per CPCB’s guidelines,
available at: https://cpcb.nic.in/uploads/Projects/Bio-Medical-
Waste/BMW-GUIDELINES-COVID_1.pdf).
8

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Operational Recommendations for

B&B/ Homestay/ Farmstay

Hotel & Restaurant Division

2. Guidelines for B&B, Homestay and Farmstay

(ii) Posters/standees should be displayed at prominent locations for

(iii) For air-conditioning/ventilation, the guidelines of CPWD shall be

2.2 For Staff

(ii) Ensure daily temperature check via thermal gun thermometer.

(iii) All employees must mandatorily download Aarogya Setu

(v) In case any guest develops symptoms of COVID-19:

 Place the ill person in a room or a designated area

 Provide a mask/face cover till such time he/she is examined by

 Immediately inform the nearest medical facility

 Disinfection of the premises to be taken up if the person is

 Maintain empathy with the guests.

 In case suspected guests flee/ not traceable, inform the police

2.3 For guests

(ii) Wear a mask whenever outside the room.

(iv) Always keep a safe distance as per social distancing norms.

(v) Wash your hands frequently with the soaps/sanitizers provided.

(vii) Guests should not visit containment zone.

2.4Specific guidelines per area of operation

 Guest details to be sent in advance for guest registration along

 Information on travel history & medical condition

 Travel itinerary may be sought from the guests to

 Guests should inform at reception using intercom or personal

 Payments should be made via an online platform with

 Gloves should be worn when handling used dishes and utensils.

 Physical distancing of minimum 6 feet should be maintained in

 Breakfast should be prepared in kitchen where guests should not

 It is advisable to use disposable cutlery for all purposes which

 In case of non-disposable cutlery, the guests should be advised to

(iv) Room cleaning & housekeeping

 Ensure that staff wear disposable gloves and masks while

 Mopping of floor of common areas is recommended to be done

 Cleaning of Guest Room is mandatory on daily basis.

 Linen must be changed after every Check-out. In the event of

 All touch points must be cleaned with proper

 After every check-out, tables, cupboards, wardrobes, lockers,

 Garbage needs to be disposed as – dry, wet, glass, biodegradable.

 PPE’s like gloves, masks etc. to be segregated or disposed

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