Signage and Information

• Ensure that clients are aware of and have access to this Internal Protocol relative to Covid-19 coronavirus outbreak.
• Providing information on how to comply with the basic precautions of the prevention measures and control of infection, relative to the COVID-19 coronavirus outbreak.

Cleaning and Sanitation Plan

• Washing and disinfection, in accordance with the internal protocol, of all surfaces where employees and customers circulate, ensuring control and prevention of infections and resistance to antimicrobials.
• The frequent cleaning of surfaces and objects of common use (including counters, worktops, electrical light switches, elevator buttons, door and cabinet handles).
• Preference should be given to wet cleaning over dry cleaning and the use of a vacuum cleaner.
• Air renewal and ventilation of rooms and closed spaces is done regularly.
• Disinfection of the pool and other equipment in the Spa/Wellness areas.
• Regular disinfection of the Jacuzzi, which includes the emptying of all water, followed by washing and disinfection: thereafter Jacuzzi is refilled with clean water and disinfected with the appropriate amount of chlorine, according to the internal protocol.
• Reinforcement of the sanitation of all utensils, equipment and surfaces in the Restaurants and Bar areas, avoiding the direct handling of food by both customers and employees as much as possible.
• Thoroughly clean each customer dining table/location after every use.
• Ensure the bucket and mop used to clean floors are thoroughly cleaned and disinfected at the end of each use. The bucket and mop used must be identified by area/department used. For example: the same bucket and mop used in bathrooms must not be used to clean eating outlets or in other public areas.
• Washing of the floors must be carried out using hot water and everyday detergent, thereafter duly disinfected, using bleach, diluted in water. It is recommended that the cleaning frequency be done at least twice a day.
• In the sanitary facilities, washing must be carried out, preferably, using products containing both detergent and disinfectant, as it is easier to apply and disinfect. It is recommended that the frequency of cleaning the floors of the sanitary facilities be carried out at least 3 times per day.
• In areas where children may be playing, cleaning of these areas must be undertaken several times a day.

Adequacy of designated Area for Isolation Purposes

• The designated area for isolation of people with suspected or confirmed cases of COVID-19 infection, should preferably have natural ventilation, or a mechanical ventilation system, have smooth and washable coverings/linings, a bathroom, supply of cleaning materials, surgical masks, disposable gloves, thermometer, self-contained waste container, waste bags, used laundry collection bags, kit with water and some non-perishable food items.

Adequacy of Accommodation Units

• The definition of specific care for the changing of bed linen and cleaning in the rooms, favouring two spaced intervention times and with adequate protection according to the Internal protocol.
• Removing bed linen and towels without shaking items and by rolling them inwards, without touching the body and transporting them directly to the washing machine.
• Separate washing machine at high temperatures around 60ºC for all bed linen and towels.
• Washing and disinfecting of the pillows after each customer change.
• Consider protecting the TV and air conditioning controls (ex: wrapping in plastic/vacuum pack).

Hygiene Equipment

• Dispensers of alcohol-based antiseptic solution or alcohol-based solution near all entry / exit points, and whenever applicable by floor, at the entrance to the restaurant, bar and common sanitary facilities.
• Liquid soap provided for hand washing and paper towels, in all sanitary facilities.

• On the internal Protocol relative to the outbreak of the COVID-19 coronavirus.
• How to comply with basic infection prevention and control precautions for the COVID-19 coronavirus outbreak, including the following procedures:
  • – Hand hygiene: frequently washing of hands with soap and water for at least 20 seconds or the use of hand sanitizer that has at least 70º of alcohol, covering all the hand surfaces and rubbing them dry.
  • – Respiratory etiquette: coughing or sneezing into flexed forearm or the use of tissue paper, which should then be immediately thrown away; hand sanitation always after coughing or sneezing and after blowing nose; avoid touching eyes, nose and mouth with hands.
  • – Social Conduct: change the frequency and form of contact between employees and between employees and customers, avoiding (wherever possible) close contact, handshakes, kisses, shared jobs, face-to-face meetings, food sharing, utensils, glasses and towels.
• How to comply with daily self-monitoring to assess fever temperature, check for cough or difficulty in breathing.
• How to comply with the guidelines of the Directorate-General for Health for the cleaning of surfaces and the treatment of linen and clothing in establishments.

Equipment – Personal /Individual Protection Equipment

• Sufficient PPE for all employees (depending on their role: mask, gloves, visor, gown or apron, cap, shoe covers).
• Employees’ uniforms must be washed separately and at high temperatures around 60ºC.

Designation of the Employees Responsible

• Ensure there is always an employee responsible for triggering the procedures in case of a suspected infection (accompanying the person with symptoms to the isolation area, providing all the necessary assistance and contacting the National Health Service). Assign the person responsible for the compliance of all the rules and regulations applicable in the prevention / actions taken and/or alerting of suspected case of infection.

Conduct

• Daily self-monitoring of fever temperature, cough or difficulty in breathing. Consider the registration logbook of same.
• Behaviours to be adopted by the staff:
• Implementation measures to ensure physical distancing between employees and customers and avoidance of physical contact, including handshakes.
• Neither entering nor leaving the hotel establishment using their uniforms.
• Keep long hair tied back.
• Not advisable the excessive use of personal accessories (earrings, bracelets, necklaces, rings, etc.)
• Provision of a damp mat at the Staff entrance to clean the soles of shoes and the regular changing of same carpet.
• Staggered meal breaks and schedules to avoid accumulated encounters in staff canteen areas.
• Cleaning staff professionals should be familiar with the products and chemicals to be used (detergents and disinfectants), the respective handling precautions to be taken of same, the dilution and application of these products under safe conditions, how to protect themselves during the cleaning procedures and how to ensure good ventilation during cleaning and disinfection procedures.

Stock of Cleaning and Sanitation Materials

• Supply of cleaning and sanitation materials for single use proportional to the size of the hotel property, including single-use cleaning wipes moistened with disinfectant, bleach and alcohol at 70º.
• Dispensers or refills of alcohol-based antiseptic solution or alcohol-based solution.
• Waste container with non-manual opening and lined with plastic bag.
• Equipment or refills of liquid soap for hand washing and supply of paper towels.

Shifts and Work Schedules

• Definition of service work schedules and / or shifts with a reduction in the amount of simultaneous number of employees; the creation of teams may allow for greater control of all the safety and sanitation rules and regulations.
• Definition of rules / phasing of all the cleaning duties of the accommodation units