Hong Kong has led the way in raising levels of hygiene and safety since the COVID-19 outbreak first began with the public sector, citizens, and businesses working tirelessly together to promote social distancing, mandatory face masks, regular hand sanitizing, and temperature checks.

After passing the assessment, the businesses and outlets can display a designated logo at their premises to show their commitment to the hygiene and anti-epidemic protocol.

1.

All staff must have their temperature checked and must wear a surgical mask.

2.

Provide patrons with hand hygiene amenities, such as 60%–80% alcohol-based hand sanitiser or disposable alcohol wipes.

3.

Display visible notices, and make announcements or add markings at queuing or waiting areas to remind patrons and staff to maintain good personal hygiene and physical distancing.

4.

Arrange tables for use by patrons in a way to ensure there is a distance of at least 1.5 meters or some form of partition that can serve as an effective buffer between tables. The height of the partitions should be at least above head level of patrons when seated, and the partitions should preferably be enclosed on three sides, leaving only the side on which a patron is seated open.

5.

Ensure good indoor ventilation of up to six air changes per hour, non-recirculating, if feasible; or use air filtration and disinfection equipment.

6.

Clean and disinfect surfaces that come into contact with food, such as tableware, as well as frequent touch points, such as door handles, table tops and food trays. In particular, table top areas (including the partitions) should be cleansed and disinfected before the following batch of patrons are seated at the same facilities.

7.

Frequently clean and disinfect areas such as kitchens, food rooms, scullery rooms and the seating area by applying 1:99 diluted household bleach or equivalent disinfectant or higher standard to keep them clean and properly maintained.

8.

Staff tasked with setting tables and serving food and drinks must be separate from staff assigned to collect used utensils and clean tables. If this is not practicable, the staff concerned must wash their hands, use hand sanitizers or change gloves before handling food or drinks again.

9.

Encourage patrons to use contactless payments, such as credit cards; or staff handling cash must wash their hands, use hand sanitizers or change gloves before switching to another task (e.g. setting tables, serving food and drinks, or collecting used utensils and cleaning tables).

10.

Keep the toilets clean and dry. Ensure the flushing system and hand-drying machines (if applicable) are functioning properly. Ensure the water traps are filled with water (including U-shaped water traps, bottle traps and anti-syphon traps), and provide liquid soap and disposable paper towels for hand washing and drying. Clearly display handwashing signs next to the basins (applicable only to restaurants with toilets).

1.

All staff must have their temperature checked and must wear a surgical mask.

2.

Display clearly visible notices, make announcements or add markings at queuing or waiting areas to remind patrons and staff to maintain good personal hygiene and physical distancing.

3.

Provide hand hygiene amenities, such as 60%–80% alcohol-based hand sanitizer, in public areas of the mall.

4.

Regularly clean and disinfect frequently touched surfaces, such as furniture, commonly shared items and floors, with 1:99 diluted household bleach or equivalent disinfectant or higher standard, and then rinse with water and wipe dry. Disinfect metallic surfaces with 70% alcohol.

5.

Clean and wipe frequently accessed areas, such as lifts, escalators, lobby entrances, waiting areas, corridors, security guard kiosks, information counters and lounges, at least twice a day and when visibly soiled.

6.

Clean and wipe frequently touched surfaces, such as buttons, handrails, handles and chairs, at least twice a day and when visibly soiled.

7.

Thoroughly clean up rubbish and waste stored in the refuse room every day. Clean and wipe the refuse room, rubbish bins and related facilities at least twice a day.

8.

Clean the exhaust fans or ventilation systems in the lifts regularly and keep them in good condition.

9.

Ensure the air-conditioning system is functioning well, with sufficient fresh air supply. Clean the air filters and ducting regularly.

10.

Keep the toilets clean and dry. Ensure the flushing system and hand-drying machines (if applicable) are functioning properly. Ensure the water traps are filled with water (including U-shaped water traps, bottle traps and anti-syphon traps), and provide liquid soap and disposable paper towels for hand washing and drying.

1.

All staff must have their temperature checked and must wear a surgical mask.

2.

All patrons must have their temperature checked at entrance and must wear a surgical mask. Those with fever should be denied entry.

3.

Provide hand hygiene amenities, such as 60%–80% alcohol-based hand sanitizer, in public areas.

4.

Regularly clean and disinfect frequently touched surfaces, such as furniture, commonly shared items and floors, with 1:99 diluted household bleach or equivalent disinfectant or higher standard, and then rinse with water and wipe dry. Disinfect metallic surfaces with 70% alcohol.

5.

Clean and wipe frequently touched surfaces, such as handrails and door handles, at least twice a day and when visibly soiled.

6.

Ensure the air-conditioning system is functioning well, with sufficient fresh air supply. Clean the air filters and ducting regularly.

7.

Display clearly visible notices or make announcements to remind patrons to maintain good personal hygiene and physical distancing.

8.

Ensure staff have sufficient knowledge of epidemic prevention by providing appropriate training or information.

9.

Encourage patrons to use contactless payments, such as credit cards; or staff handling cash must wash their hands, use hand sanitizers or change gloves before switching to another task.

10.

Clean and disinfect products made available for customers to try with 1:99 diluted household bleach or equivalent disinfectant or higher standard (if applicable).

1.         

All staff must wear surgical masks and maintain good personal hygiene, and must have been trained in dealing with guests with symptoms of respiratory tract infection.

2.         

Provide hand hygiene amenities, such as 60%–80% alcohol-based hand sanitizer in common areas and prepare extra surgical masks for guests.

3.         

Remind guests to wear surgical masks in the common areas of the hotel.

4.         

Clean and disinfect commonly touched surfaces, such as lift buttons, at least every two hours during in daytime.

5.         

Clean and disinfect the common areas, such as the hotel lobby and common toilets, with 1:99 diluted household bleach or equivalent disinfectant or higher standard at least twice a day.

6.         

Ensure the rooms are well ventilated, and change or clean the ventilation system filters regularly.

7.         

Clean the carpets, curtains and furnishings regularly.

8.         

Ensure the drainage systems (e.g. U-shaped water traps, bottle traps and anti-syphon traps) are filled with water.

9.         

Keep record of staff rosters and guests who have stayed in the hotel, with relevant information, such as guests' period of stay.

10.      

Make any arrangements deemed necessary for guests to seek medical care to help prevent the spread of infection.

1.         

Control capacity.

2.         

Staff must wear surgical masks and maintain good personal hygiene, and must have been trained in dealing with visitors with symptoms of respiratory tract infection.

3.         

All visitors must wear surgical masks.

4.         

All visitors must have their temperature checked. Those with fever should be denied entry.

5.         

Display clearly visible posters, make announcements or add markings at queuing or waiting areas to remind visitors to maintain physical distancing.

6.         

Provide hand hygiene amenities, such as 60%–80% alcohol-based hand sanitizer, at the entrances and exits of public areas.

7.         

Provide a designated area equipped with a thermometer for handling sick visitors.

8.         

Clean and disinfect frequently touched surfaces, such as furniture, commonly shared items, and floors at least once a day using an appropriate disinfectant. Disinfect non-metallic surfaces with 1:99 diluted household bleach or equivalent/stronger disinfectant, and then rinse with water and wipe dry. Disinfect metallic surfaces with 70% alcohol.

9.         

Display notices or make announcements to remind visitors to perform proper hand hygiene after touching commonly shared items or amusement rides (if applicable).

10.      

Keep toilets clean and dry. Ensure the flushing system and hand-drying machines (if applicable) are functioning properly. Ensure the water traps are filled with water (including U-shaped water traps, bottle traps and anti-syphon traps), and provide liquid soap and disposable paper towels for hand washing and drying (if applicable).

1.      

Frontline staff, such as tour guides, drivers and tour leaders, must check and record their body temperature before starting work. Staff must not continue to work if they are feeling unwell.

2.      

Frontline staff, such as tour guides, drivers and tour leaders, must wear surgical masks during the tours (except during meals).

3.      

All visitors meeting at rally points, such as the airport, hotels and transportation boarding points must have their temperature taken before the start of the trip. No one who feels unwell or has fever should be allowed to join the group.

4.      

Prepare surgical masks for visitors at each contact point (tour coach, airport, etc.).

5.      

Prepare 60–80% alcohol-based hand sanitizer or disposable alcohol wipes for visitors to use at every stop to be visited during the tour.

6.      

Disinfect all used equipment, such as microphones and earphones, after completing the daily itinerary.

7.      

Encourage visitors to use electronic receipts/tickets during the tour.

8.      

Select suppliers (coach companies, restaurants, hotels, etc.) that have adopted adequate safety and epidemic-prevention measures.

9.      

All visitors are required to wear surgical masks at all times during the tour (except during meals).

10.   

Keep a list of tour members with their contact information.