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Buffets and drink machines. All areas and items handled by guests should be disinfected regularly. At buffets, guests should avoid handling food

Check expiration dates of foodstuffs and use food items in the order in which they were purchased – “first-in, first-out”

Check regularly if the segregation of wastes is being practiced by waste records.

Choose sustainable products (reusable – less packaging) and use them correctly to increase their life span

Cleaning chemicals shall be stored in their original containers and never mixed, even if they are the same “type” of chemical

Collect biodegradable organic wastes separately

Collect chemical containers according to the manufacturer’s instructions and send them back to the suppliers.

Disinfect chairs and tables, toys, pool safety equipment and other high touch surfaces frequently and after use by patrons or staff

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