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

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

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

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

Use proper utensils for serving food, avoid cross-contamination, and follow strict personal hygiene practices.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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