◊ Staff are aware of the contingency plan designed and their responsibilities within the framework of risk management.
◊ Staff have clear and intelligible information and specific training.
◊ Staff are aware that they should avoid physical contact and respect the safety distance. Temperature is checked and recorded at the entrance to their workstation with an approved thermometer.
- The reception staff as well as those in the catering area use approved masks and clean their hands periodically and the cleaning staff follow the rules established by the CEHAT (Spanish Confederation of Hotels and Tourist Accommodation) as well as the ITH (Hotel Technological Institute) which are the use of masks, approved protective goggles as well as single-use gowns and gloves. And dispose of them and other personal hygiene waste at the end of their useful life according to the instructions indicated by the manufacturer as well as PPE immediately in the containers provided for this purpose and with non-manual operation.
Staff are instructed to wash their hands thoroughly after sneezing, blowing their nose, coughing or touching potentially contaminated surfaces (money, documents, etc.) - Staff are instructed to disinfect personal items (glasses, mobile phones, etc.) frequently with a disinfectant solution or with soap and water where feasible, as well as workstation elements (screen, keyboard, mouse, etc.). - For this electronic equipment, specific products are provided for application with a cloth or special disinfectant wipes, especially at shift change.
There are established guidelines for cleaning and disinfecting equipment that is shared between several people between uses by the establishment.
UNIFORMS AND STAFF TRAINING
In all activities, the interpersonal safety distances and capacity control approved by Health for each de-escalation phase are respected (see final table). Failing this, the necessary protective measures and equipment are ensured.
◊ A type of cleaning and its frequency is established for each type of personnel uniform.
◊ The cleaning of work uniforms and linen is carried out by the establishment, ensuring that they are cleaned at a temperature of more than 60ºC.
◊ The staff of the floor and cleaning area will not access to provide service in the rooms while the client remains inside them, except for justified cause. SPECIFIC REQUIREMENTS ON FLOORS - The floor area uses personal protective equipment according to each situation. As a minimum, a respirator and vinyl/acrylonitrile gloves are worn.
Gloves and masks should be disposed of according to their service life and the conditions under which they are used. - Once cleaning has been completed and the protective equipment and materials used have been removed, they shall be disposed of safely in the bins with lids provided for their deposit and subsequent management, followed by hand washing.
CAFETERIA AND RESTAURANT
◊ We try to reduce the handling and intervention of the client to prevent the risk of contagion, in our case we have replaced the breakfast buffet with an à la carte breakfast available in your room.
Commonly used items and equipment such as cruets, salt shakers, oil cruets, beverage dispensers, sugar cubes, etc.) and other decorative elements are replaced.
◊ A predefined itinerary is suggested to avoid crowded areas. ◊ The wait staff shall also wear face masks whenever it is not possible to maintain a safe distance from the customer.
◊ An up-to-date HACCP system is maintained in accordance with the COVID-19 context.
◊ Housekeeping staff shall enter the room when the guest is not in the room unless there is good cause.
◊ Staff shall protect themselves with the defined personal protective equipment. ◊ Once the repair has been carried out, staff shall dispose of PPE as defined in the contingency plan and subsequently disinfect their hands and dispose of the defined personal protective equipment. In the exceptional case of having to make a repair with the customer inside, it is necessary to urge the customer to wear a mask.
◊ Avoid any physical contact (greetings, delivery notes, etc.). ◊ The air conditioning system in the common areas as well as the cafeteria and restaurant area is checked periodically, as well as the daily salmonellosis control.
◊ Reduction of textiles (including carpets) in the room, decorative objects, to act according to the defined contingency plan.
◊ Toilet waste bin with lid, double bag and non-manual operation.
◊ On departure of the client, the hairdryer is cleaned (including the filter).
◊ The hangers are disinfected on departure of the client. ◊ The ironing service is cancelled.
In the case of people who do not form a family unit and share a room, the risk committee (formed by the manager and the director of the Hotel) must decide the measures to be applied according to the type of customer.
- The maximum capacity in lifts is limited to one person and guests are informed of the maximum occupancy of the lift. - Members of the same family unit are allowed to use the lift, respecting the safety distance.
Protect yourself and the ones around you. In case that you sick, please remain at home and avoid travelling until you reach a full recovery and don't hesitate to ask for medical assistance if needed.
Always wear a face mask in public places and in spaces where social distancing is not possible.
Maintain a safe distance from anyone (at least 6 feet) to ensure security.
Stay out of touching public surfaces or objects because they could be contaminated.
Wash your hands frequently with soap and water. In addition to that, use an alcohol-based hand sanitizer.
Avoid touching your eyes, nose and mouth with your hands.
When coughing or sneezing, make sure to cover your mouth and nose into your elbow or using a tissue.
Keep yourself informed and follow the recommendations by the health experts. We are working on ensuring your safety so it is essential that you follow the indications for prevention of this virus, and listen to the suggestions coming from out staff. Please, provide us with any additional information that will help you and others, stay safe and healthy.
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