Daily room cleaning

Empty the bins - replace bags only when dirty;

Replace only towels and bed linen which guests requested to have washed;

Use cold water for cleaning;

Do not leave taps open while cleaning basin/shower and flush toilet only once a�er cleaning;

Inspect taps and toilets - report leaking water fittings;

Adjust thermostat at default temperature;

Close windows and curtains when leaving the room;

If not automatic, switch off all lights and appliances (do not leave devices in standby) when leaving the room.

CHECKLIST FOR CLEANING STAFF

Food preparation

Do not wash or thaw food in continuously flowing water;

Switch on only the cooking equipment you need to use;

Use the adequate size of pots and pans which match the hobs;

Use lids on pots and pans to retain heat;

Preheat cooking equipment only when needed;

Keep hot storage of cooked food to a minimum;

Use the air extraction system at the right speed;

Do not leave doors of ovens and refrigerators open;

Switch-off grills, fryers, oven and hobs when not in use;

Sort waste appropriately;

Inspect oven and refrigerators door seals for damage – report if maintenance is required;

Inspect flames of hobs – if colour is yellow, report for maintenance.

CHECKLIST FOR KITCHEN STAFF

Dish-washing and cleaning

Collect the serving ware into large batches with similar wash requirements;

Scrape dirty-plate contents into appropriate waste bins rather than washing it off with the nozzles;

Ensure dishwasher is always used at full load;

Use cold water for kitchen cleaning;

Switch off all lights and appliances, including air extraction, when the kitchen is not used; do not leave devices in standby.

CHECKLIST FOR KITCHEN STAFF