Safety and Hygiene Practices | Trident Hotels

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Safety & Hygiene

Safety & Hygiene Standards

At Trident Hotels, we believe in maintaining complete transparency with our guests. Enlisted below in detail is each and every measure that we have implemented at our hotels to attain exacting standards of cleanliness and hygiene to ensure the safety and wellbeing of our guests and colleagues.

Front Office practices
Belldesk & Doorman
Belldesk & Doorman
Front Desk
Front Desk
Cashier
Cashier
Golf Cart
Cars and Golf Cart
Main porch arrival (by golf cart or own car):
Procedure Frequency
Doorman to offer car door assistance and step back maintaining safe distancing. Always
Disposable face mask, disinfectant wipes and disposable gloves to be availalbe only on request.  Always
Procedure Frequency
Desk telephone to be cleaned using R1 Super and sanitised using Virex II 256 (4 ml in 1 ltr of water). Every two hours
Electronic tablets used for check in to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. Every use
Hand sanitiser and disposable masks to be available for guests on the sanitisation tray. Disinfectant wipes and disposable gloves to be available on guest request. Always
Escorting to the guest room:
Procedure Frequency
A sanitised Ipad along with stylus to be carried for in-room check in experience. The Ipad to be sanitised after every use with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. Always
Check-in formalities:
Procedure Frequency
Medical kit available at Front Desk to include mask, disposable gloves, goggles, personal protection gear and bio disposable garbage bag. Always
Procedure Frequency
Clean and sanitise the Cashier Desk using R1 Super. Every two hours
Cashier to sanitise hands before and after every transaction. Always
Procedure Frequency
The car to be sanitised before proceeding to the airport / railway station for guest arrival or departure. Every pick up and drop
Concierge
Concierge
Operators
Operators
Back Office
Reservations and Back Office
Kids
Kids Room
Procedure Frequency
Clean and sanitise the Concierge Desk using R1 Super. Always
Phone Charging or Power Bank:
Procedure Frequency
Guests cellular phone and power bank to be sanitised prior to returning to the guest with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. Cellular phone to be collected and returned in a sanitised tray. Every guest
Procedure Frequency
Frequently asked questions regarding hygiene and sanitisation should be known to all team members. Always
Reservations & Back Office
Procedure Frequency
Frequently asked questions regarding hygiene and sanitisation should be known to all team members. Always
Kids Room
Procedure Frequency
Team member responsible for the Kids Club to sanitise hands. Always
Airport Representative
Airport Representative
Fitness Centre
Fitness Center
Business Centre
Business Center
Boutique
Boutique
Procedure Frequency
Airport Representative to escort the guests to the car while maintaining a safe distance. Always
Procedure Frequency
TV and music system remote to be cleaned and sanitised with Virex II 256 (4 ml in 1 ltr of water). After every guest use
Hand sanitiser to be available for guest's use. Always
All equipment to be cleaned and sanitised with Virex II 256 (4 ml in 1 ltr of water). Always
Yoga mats to be sanitised after every guest us. Always
Headphone covers to be discarded and headphone to be sanitised after every guest use. Always
All touch points to be cleaned and sanitised such as door knobs, remote control, switch plate, thermostat, mini bar handle etc. Always/twice in a shift
Procedure Frequency
Sanitisation tray to have hand sanitiser and disposable masks. Always
Meeting room and workstations to be cleaned and sanitised. After every use
Procedure Frequency
Sanitisation tray to have a hand sanitiser and disposable masks. Always
Security practices
Housekeeping practices
Main Porch
Main Porch
Lobby
Lobby
Cloak Rooms
Cloak Rooms
Restaurants
Restaurants
Procedure Frequency
Announcement mike / telephone to be sanitised using Virex II 256 (4 ml in 1 ltr of water). Twice in each shift
Procedure Frequency
Counter tops to be disinfected using R1 Super. Oxivir concentrate to be used for sanitising the counter top. Every two hours
Telephones to be disinfected using R1 Super. Oxivir concentrate to be used for disinfecting the telephones. Every two hours
Door handles and knobs to be wiped and disinfected using R1 Super. Every two hours
Hand sanitiser to be made available at each counter. Always
All common touch points like door handles, door knobs, chair arms, table tops to be cleaned using Oxivir concentrate. Every two hours
Procedure Frequency
Hand sanitiser to be made available in all cloak rooms. Always
Frequent touch points like door handles, wash basin knobs, water closet flush handle, health faucet to be cleaned using R1 Super. Oxivir concentrate to be sprayed and wiped. Every two hours
Procedure Frequency
Restaurant tables and chairs to be cleaned and disinfected using R1 Super. Oxivir concentrate to be used for disinfecting furniture in the restaurant. After each meal period
Buffet counter and service station to be cleaned using R1 Super and a final wipe of Oxivir concentrate. Prior to and after each meal period
Swimming Pools
Swimming Pool
Guest Rooms
Guest Rooms
Guest Corridors
Guest Corridor
Guest Elevator
Guest Elevator
Procedure Frequency
Step rails to be frequently wiped and disinfected using R1 Super. Twice in each shift
Swimming pool accessories to be cleaned and sanitised using Oxivir concentrate. After every guest use
Procedure Frequency
Deep cleaning of guest rooms to be done using Oxivir concentrate with extra focus on areas / surfaces such as door handles / knobs, remote control, writing table top, switches, telephones, water closet flush handle, health faucet, vanity counter and bathroom floor. During morning and turndown service
Team member to wash their hands after servicing each room. Always
All guest request items to be cleaned and sanitised before giving these to a guest. Always
Procedure Frequency
Corridor telephone to be cleaned using R1 Super. Every two hours
Procedure Frequency
All touch points like elevator buttons and railings to be frequently cleaned using using Oxivir concentrate. Every two hours
Pantry
Housekeeping Pantry
Cloak Rooms
Attendant Cloak Room
Heart-Of Houses
Heart of the House
Doctor Rooms
Doctor's Room
Procedure Frequency
Segregate and label the shelves and bins for soiled linen and fresh linen to ensure there is no cross contamination. Always
Pedal operated dustbin clearly labelled "Medical waste" to be used for disposing used facial masks / gloves / PPE kit, etc. Waste will be brought down in a sealed garbage bag and disposed off safely. Always
Procedure Frequency
All touch points like door handles, electrical switches, thermostats, drawer handles, telephones to be sanitised using R1 Super. Twice in each shift
Procedure Frequency
Sanitiser to be made available in each locker room. Always
Touch points like urinal flush handle, water closet flush handle, health faucet and wash basin knobs to be frequently cleaned using Oxivir concentrate. Twice in each shift
Procedure Frequency
Doctor's room to be thoroughly cleaned using R1 Super and Oxivir concentrate with special focus on touch points like door handles, thermostat, bed frames, weighing scale etc. Once a day
Linen to be changed every day. Used linen should be given to laundry separately in a sealed bag. Always
Food & Beverage practices
Guest Services
Guest Service
Restaurant Checklist
Restaurant Checklist
Bar Checklist
Bar Checklist
IRD Checklist
IRD Checklist
Procedure Frequency
Clearly labelled pedal dustbin for medical waste only to be available in the service areas of the restaurant for disposing gloves and disinfectant wipes. Everyday
Guest request items such as power bank, cables, reading glasses, tissue box etc. to be sanitised. Every use
Employee to carry a small hand sanitiser bottle and to sanitise hands discreetly in guest's presence, before serving the guest. Always
Procedure Frequency
Employees to sanitise their hands prior to and after handling currency. Sanitiser to be offered to the guest along with the bill folder. Always
Procedure Frequency
Hand sanitiser to be available at each side station and to be offered to guests. Disinfectant wipes to be available on guest request. Always
Point of Sale terminals, tablets and EDC machines to be sanitised with Virex II 256 (4ml in 1 litre of water). The solution should not be used directly but sprayed on a clean duster and then applied. Every two hours
Employees to sanitise their hands before and after handling any currency. Sanitiser / disinfectant wipes to be presented to a guest along with the bill folder. Always
Employee to carry a small hand sanitiser bottle and to sanitise hands discreetly in guest's presence, before serving the guest. Always
Procedure Frequency
Employee to carry a hand sanitiser while delivering packed order. Safe distance to be maintained. Always
Employee to use a hand sanitiser in front of the guest before laying the cover in a guest room. Guest to be greeted with folded hands. Always
Pool Guest Services
Pool Guest Service
Procedure Frequency
Guest to be offered hand sanitiser on an amenity tray once seated. Always
Swimming Pool accessories to be sanitised prior to and after every guest use with R1 Super. Every guest use
Tablets and stylus to be sanitised prior to and after each guest use with Virex II 256 (4ml in 1 litre of water). The solution should not be used directly but sprayed on a clean duster and then applied. Every guest use
Clearly labelled pedal dustbin for medical waste only to be placed in a discreet location to enable guests to dispose off disinfectant wipes. Always
Kitchen practices
Kitchen
Kitchen
Standards Remarks
Clean production and service areas with Suma Multi D2.3L and sanitise them with Suma San D10.1 solution. Every two hours
Sanitising kit to be available in all sections of the kitchen which include a tray, bucket with fresh "SUMA San Quaternary" sanitising solution (200 ppm), wonder wipe and spray bottles with 200 ppm solution. Always
Sanitise all surfaces and table tops using 200 ppm Suma San D10.1 prior to and after each shift. Suma San to be sprayed from the spray bottles and wiped with a paper towel. Always
Stainless steel spoons to be used for tasting food and need to be washed & sanitised after everyuse. Always
Team members to use knives & peelers from a sanitised tray. Always
Standards of coloured chopping board and knife handles to be strictly adhered to. Chopping boards to be washed with Suma Multi D2.3L and sanitised with 200ppm Suma San D10.1. Always
Team members to discard chef caps in the designated bin. Always
Team members to be continuously trained on FSSAI guidelines and relevant records to be maintained. Every month
Skull caps and approved Hand sanitisers to be available near the hand wash sink at the kitchen entrance. Always
All door knobs, handles and switches to be sanitised frequently with 200 ppm Suma San D10.1 solution. Every two hours
All cleaning equipments, mops, reusable protective gear and gloves to be cleaned before and after every use. These should be sanitised with 200 ppm Suma San D10.1 solution. Every use
Laundry practices
Uniform
Linen and Uniform Room
Procedure Frequency
Separate sets of trolleys to be maintained for storing and transporting soiled and fresh linen. All trolleys to have liners. Liners to be labelled separately to ensure clear demarcation. Always
Soiled and fresh linen not to be mixed / stored / placed together at any point of time to avoid cross contamination. Always
Uniform Room Attendant must sanitise hands prior to and after handling soiled uniform. Always
Heart of House practices
Team Pickup and Drop
Transport
Team Elevators
Team Arrival
Locker Usage
Employee Changing Room
Uniform Exchange
Uniform Exchange
Procedure Frequency
Team members to ensure safe distancing while they are waiting for the coach / car. Always
Team members to use hand sanitiser prior to entering the coach / car. Always
Team members to wear disposable mask during transit. Always
Team members to sit on earmarked seats in the coach / car to ensure safe distance. Always
Team members to maintain safe distance while embarking and disembarking from the coach / car. Always
Chauffeur to wear a mask, disposable gloves and face shield. Always
Coach / car to be sanitised prior to and after using R1 Super. Always
All vehicles entering the hotel to be sprayed using Virex II 256 (10 ml in 1 ltr of water). Always
Procedure Frequency
Team members to sanitise their hands and wear a fresh mask at the entrance of the hotel. Maintain safe distance while Security checks and records their temperature. Always
Team members to collect their uniforms and go directly to the lockers. Always
Team members to wash their hands using liquid soap and warm water for minimum 20 seconds. Always
Each hotel to decide on the maximum number of team members at any point of time, to maintain safe distance. Always
Procedure Frequency
Team members to wash their hands with liquid soap and warm water for minimum 20 seconds. Always
Team members to maintain safe distancing while using the facilities in the changing room. Always
Team members to ensure their personal clothes are placed inside the locker. Soiled uniform and staff towel to be handed over to the Uniform Room. Always
Team members to only keep essential belongings in the locker to maintain personal / locker hygiene. Always
Clearly labeled dustbin for medical waste (gloves, mask, etc) to be available. Always
Employee cloak rooms including wet and dry area to be thoroughly cleaned and sanitised. Always
Procedure Frequency
Uniform Room Attendant to wear a face mask and disposable gloves. Always
Uniform Room Attendant must sanitise hands prior to and after handling soiled uniform. Always
While using the facility and performing the uniform exchange, safe distancing to be maintained. Always
Request of uniform alteration to be handled maintaining safe distance. Always
Uniform Room exchange counter to be sanitised using R1 Super. Every hour
Team Briefings
Team Briefings
Heart of House Office
Heart of house office
Staff Elevator
Service Elevator
Team Departure
Team Departure
Procedure Frequency
Team briefings to happen in open spaces / large areas where possible. Always
Team members having symptoms like cough / cold / other breathing concerns to be reported to Human Resources Department immediately. Always
All team members reporting to the department must wear disposable gloves, a face mask and a face shield as applicable. Always
Procedure Frequency
Hand sanitiser to be available at the entrance of the respective offices. Always
Workstations to be allocated maintaining safe distance. Always
Desk telephone to be sanitised using R1 Super. Every two hours
Desktop screen / keyboard / mouse / printer to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. Every two hours
Common equipments i.e. photocopier, paper shredder, fax machine to be sanitised using R1 Super. Every use
Procedure Frequency
Service elevator buttons, hand railings and elevator doors to be sanitised using R1 Super. Every hour
Service elevator use to be restricted to maintain safe distance. Always
Team to be sensitised to maintain minimum surface contact and not lean on hand railings and walls. Safe distance to be maintained. Always
Procedure Frequency
Team members to sanitise their hands after dropping soiled uniforms. Always
Team members to ensure they are wearing a mask and sanitise their hands before leaving the hotel. Always
Team members to sit on earmarked seats in the coach / car to ensure safe distance. Always
Employee Dining Room
Employee Dining Room
Procedure Frequency
Team members to wear hotel uniform whilst dining at employee dining room. Always
Time slots for various departments to be pre-planned to maintain safe distance for all meal periods. Always
Team members while serving food to maintain safe distance. Always
To expedite food service, a Chef to be available for serving as far as possible. Always
Employee dining room layout to be done keeping safe distance in mind . Wherever possible, dining areas to be extended to outdoor space. Always
After dining the team members to clean and sanitise their table and chair. After every use
Cutlery and crockery to be sanitised in 100 ppm chlorine solution for 10 minutes before processing in the dishwasher. After every use
Team members to wash hands after their meals with liquid soap and warm water for 20 seconds. After every meal
Material Receiving practices
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We continue to follow the highest standards of cleanliness and hygiene, and in keeping with World Health Organization guidelines, to mitigate the risks associated with the coronavirus.