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Ensure cold food is stored below 40°F (4°C) and hot food above 140°F (60°C), frequently monitor temperatures.

All kitchen utensils should be sanitized using a commercial-grade dishwasher or a three-compartment sink process.

Develop clear, well-marked evacuation routes and ensure all staff are trained in emergency procedures.

Label food items with potential allergens clearly, and train staff on how to communicate with guests about allergens.

Maintain dry floors, provide non-slip mats, and ensure good lighting in all areas to reduce slip and fall risks.

Store chemicals in labeled containers and in designated areas away from food preparation zones.

Enforce frequent handwashing, require clean uniforms, and manage personal health to prevent cross-contamination.

Equip the facility with fire extinguishers, fire blankets, and smoke detectors, and conduct regular maintenance and training.

Maintain proper pH and chlorine levels in pools, provide lifeguards, and display safety signage.

Ensure facilities are wheelchair accessible, provide information in braille, and offer assistance services as required.

Use puncture-resistant containers for sharp objects disposal and train staff on proper handling procedures.

Provide training on responsible service, check identification reliably, and monitor guests' consumption.

Implement an Integrated Pest Management (IPM) program and schedule regular inspections by licensed professionals.

Separate waste streams for recycling and general waste, and utilize composting if appropriate.

Have protocols for reporting and responding to workplace injuries, with accessible first aid kits and trained staff.

Monitor noise levels to protect staff and guests' hearing, providing hearing protection where necessary.

Train staff to recognize symptoms and respond appropriately, including having a protocol for contagious illnesses.

Identify hazardous materials, provide training for safe handling, and ensure appropriate labeling and storage.

Establish cleaning protocols for guest rooms and public areas, using approved disinfectants and following a regular schedule.

Obtain the necessary health permits for operation and prepare for regular health inspections by maintaining high standards.

Provide adequate hydration stations, breaks, and cool areas to prevent heat stress, especially in kitchens and outdoor spaces.

Implement a regular inspection process for bed bugs and train staff on identification and immediate response procedures.

Provide sunscreen, shaded rest areas, and water for staff working outdoors to prevent sunburn and heat-related illnesses.

Follow construction safety regulations, secure hazardous areas, and clearly mark and communicate about renovation zones to guests and staff.

Adhere to 'First In, First Out' (FIFO) principles, label storage containers with dates, and inspect inventory regularly.

Regularly test water sources for contaminants and maintain water safety through filtration and treatment systems.

Conduct regular maintenance checks of lifts and escalators, post safety guidelines, and provide alternative access for when they are out of service.

Ensure all electrical equipment is properly grounded, regularly inspect cords and outlets, and offer safety training to maintenance staff.

Provide guests with information on safety-related features and procedures in their accommodation and common areas.