MEASURES FOR PREVENTION AND ACTION IN THE FACE OF THE HEALTH CRISIS
covid-19
* Measures taken based on the criteria described in the Guide for Certification in Protection and Sanitary Prevention in Tourist Facilities (CPPSIT) of the Ministry of Tourism (SEDETUR) and the State Health Services (SESA)
Physical measurements
1 The maximum capacity of the different service areas has been calculated to guarantee a safe distance (1.5 m) both between guests and between workers.
2 The furniture in these areas has been reorganized to guarantee social distancing of 1.5 m.
3 We place signs of healthy distance in all areas where there are rows, either guests or collaborators. Marked with tape or similar.
4 Sanitizing shoe mats have been placed.
5 We have placed hygienic stations with:
- Gel dispensers
- Disinfectant wipes
- Tissues
6 We avoid having printed material (magazines, flyers, newspapers, etc.) that facilitate transmission.
7 A physical space (room) has been designated in which if a person who exhibits symptoms and cannot leave the premises immediately can remain isolated.
8 We have an available and sufficient inventory of hygienic and protective products.
9 Properly chlorinated water is available in all hydraulic installations, with concentration ranges from 0.2 to 1.5 mg / L.
GUEST MEASURES
1 To take the temperature, we use a remote thermometer.
2 The body temperature of the guests is taken and recorded
3 The registration of our guests will be done digitally, with the exception of the Self-Declaration of Symptoms of Acute Respiratory Infections Test of the Ministry of Health.
4 The Secretary of Health's Self-Declaration of Symptoms of Acute Respiratory Infections Test will be applied to all guests.
5 We have face masks and / or nitrile gloves available for our guests.
6 Disinfectant products are offered for the decontamination of baggage items upon arrival.
STAFF MEASURES
1 Employees wear nitrile gloves, mask and mask.
2 Staff wear clean and complete uniforms.
3 Basic health prevention measures are implemented at all times by all staff (hand washing and disinfection every 30 min, label sneezing, disinfection of work and / or personal utensils before and after each use.
4 Staff have been trained on health protection and prevention measures, safe cleaning tasks and the use of personal protective equipment and hygiene.
* The training courses include information from the Guide to Actions for the Tourism Sector (SEDETUR-SESA).
5 If the uniform has to be removed from the facilities, it will be transported in an airtight container, avoiding contamination at all times.
6 The daily completion of the Acute Respiratory Infection Symptoms Self-Declaration Test of the Ministry of Health is guaranteed for each of our collaborators.
7 The body temperature of the staff is taken and recorded daily before starting their working day.
1 Any type of physical greeting has been prohibited.
2 The processes of maximum interaction between collaborators and guests have been modified to avoid prolonged direct contact.
3 We have reports and records of the actions undertaken in matters of health protection and prevention.
4 We carry out monitoring and control audits of health protection and prevention.
5 The exchange of objects between collaborators and guests is minimized.
6 Before and after customer service and each completed task, the staff performs a proper washing and / or disinfection of:
- Hands and mask
- Work surface
- Any item used (cleaning, maintenance, reception items, etc.)
7 The cleaning and disinfection program is carried out twice as often as usual, keeping a record of each action in all areas of the hotel.
8 A freshly prepared chlorine solution with a 10% concentration of liquid chlorine is used for cleaning tasks.
9 Enclosed areas are ventilated at least twice a day.
10 The cleaning trolleys have, at all times, a disinfectant solution, disposable tissues, gloves and garbage bags.
11 Special attention is paid to cleaning and disinfecting buttons, handles, handrails, and furniture in general.
12 Rags, jargons and other cleaning supplies are disinfected after each use.
13 When handling clothing and textiles, shake them at all times.
14 The disposable material used is disposed of by means of a hermetic closing container and thrown away.
15 When the guest definitively leaves the room, all the hygiene amenities such as: toilet paper rolls, personal hygiene products, etc. are removed and replaced.
16 Once the room has been cleaned and disinfected, anyone is prevented from entering until it is occupied by a guest. Except for maintenance, ventilation, cleaning and disinfection processes.
17 Use twice as much heavy duty detergent as usual.
18 Whenever the characteristics of the textile products allow it, chlorine is used for washing.
19 The washing loads are small and with enough water to guarantee the space for the correct movement of the clothes.
20 In the restaurant, assembly is prioritized with the bare minimum, the cutlery is delivered wrapped in napkins.
21 Menus are cleaned and sanitized after each use.
22 Service stations are disinfected every hour or less.
23 When the service to the diner is finished, all the furniture and articles used by the diner are cleaned and disinfected on the table.
24 The proper functioning of the washing and disinfection equipment is guaranteed at all times of the operation.
25 Vent filters are decontaminated twice as often as usual.
26 Graphic material is exhibited on the new health habits at work in each area.
27 There is an Action Protocol to deal with suspected and confirmed cases.
ACTIONS, PROCESSES
Y
PROTOCOLS
DIFFUSION MEASURES
1 In all areas and in a visible way for our guests and collaborators, we expose the posters with the basic prevention measures
sanitary, such as technique and time of hand washing or etiquette greeting. As well as posters on the basic symptoms of infections
respiratory.
2 Our staff is trained to provide information and recommendations on basic health prevention measures, as well as the
measures that the company is implementing.
3 We made the Tourism Secretary's Guest Assist Program available to our guests.
4 It is disseminated through intranet, emails, circulars, trades, among others, information and graphic material that reinforces the correct adaptation of
health protection and prevention measures.
