COVID-19

Room maintenance requirements, warehouse maintenance, machinery and equipment

Introduction

The accommodation of Masia Tinet, being the best connoisseur of its own facilities, has designed this specific plan for your company with the aim of minimizing the hygienic-sanitary risks in the COVID-19 and make public this information for consultation of all those people interested or who want to make a reservation. The company is firmly committed to risk management, leading the systematic implementation of measures aimed at minimizing it. Therefore, the different processes will be coordinated with each other, always complying with the recommendations and guidelines issued by the health authorities in relation to the special measures before COVID-19.

Risk assessment

First of all, the risk assessment has been carried out and adapted to our characteristics. The following issues have been taken into account in the health risk assessment:

The capacity of the accommodation is for a maximum of 15 people spread over 6 rooms. We have a living room of 45 square meters and another 120 square meters of terrace. The pool area has 50 square meters, which is an occupancy ratio that is not difficult to maintain safety distances in common areas, mainly in the area of catering and services. Whether the services take place inside the building or outside, there are no difficulties in terms of safety and hygiene measures. There is a specific space for the reception and disinfection of goods and suppliers outside the kitchen. The kitchen meets all the requirements of hygiene and space, as well as facilities to implement the new safety standards and protocols. Cleaning protocols will be strengthened in all facilities. Priority will be given to carrying out activities and staying for clients in outdoor spaces, terraces, gardens and in the 1.5 hectares of available property.

Material Resources

Disinfectant hydroalcoholic gel.

Safe use of disinfectant cleaners, for example, freshly prepared bleach dilution (chlorine concentration 1 g / L, prepared with 1:50 dilution of bleach concentration 40-50 g / L). Concentrations of ethanol 62-71% or hydrogen peroxide at 0.5% in one minute are also effective, as well as the use of other authorized alternative methods and contactless body temperature control thermometers.

Others:

Small trays and boots for disinfecting money or bags for clothes and paper tablecloths for individual use, basic hygiene measures for the kitchen and common areas. Garbage with lid and pedal in the rooms. The tasks and work processes comply with the safety standards established by the health authorities. This implies: the obligatory use of masks and personal hygiene measures, especially when we interact with customers and occasionally with employees. Priority will be given to the use of uniforms and specific clothing for work, which must be washed daily. Hand washing should be observed as often as appropriate (with soap and water or hydroalcoholic solution).

Non-contact thermometers will be available to measure body temperature when the situation requires it.

General contingency plan requirements

The contingency plan will be available for consultation.

The movement of people will be organized so that safety distances are met at all times.
The tables and furniture needed to comply with the spacing rules will be distributed in the available space.
We do not have personnel who can be assigned to vulnerable groups to COVID-19 but compliance with specific safety measures will be monitored by such personnel, such as remote body temperature control.
The time control system will be modified to avoid physical contact (footprint, digits, paper) or, failing that, the availability of a disinfectant solution must be ensured.
Appropriate EPIS will be provided, with the consent of those involved, especially for the cleaning service of the rooms and common areas.
The rules of use of the facilities in which the work is carried out and the shared spaces to maintain the safety distances, dining rooms, accesses, common areas, etc. will be observed.
The different areas of the hotel are ventilated daily.

Informative measures

The contingency plan is communicated to the employee for its proper start-up and maintenance via email and telephone through meetings.
Information and training meetings will be held if necessary to improve the information and clarify any doubts of the employee.
Customers are informed of the measures that directly affect them and that they must apply, such as the use of a mask, hand washing, safety distance, etc. By e-mail with the information of the accommodation reservations, through the website and the channels for contracting the services, asking them in any case to accept these measures with the confirmation of their reservation.
The establishment displays billboards with preventive measures in place and guidelines to be followed by customers.
Information posters on general measures will be placed at the reception. Signs will be placed in other areas with specific indications on safety distance, use of disinfectant hydrogel and hygiene habits.
The contingency plan will be available for consultation.

Staff protection and organization measures

Provide adequate PPE (Personal Protective Equipment) after assessing occupational hazards: masks and gloves.
In addition, facial protection screens will be provided for cleaning and equipment, in case of suspicion of contagion of customers or other staff.
The use of mendils for the service of tables with masks is maintained.
Avoid greeting with physical contact and respect the safety distance.
Wear a mask in the presence of customers, suppliers and whenever the safety distance cannot be respected.
Dispose of the mask and other personal hygiene items at the end of their life according to the instructions given by the manufacturer, as well as the PPE immediately in the containers provided for this purpose and with non-manual operation.
Obligation to wash your hands thoroughly after sneezing, blowing your nose, rubbing or touching potentially contaminated surfaces (money, documents, etc.).
Frequently disinfect personal items (glasses, mobile phones, etc.) with a disinfectant solution or with soap and water when feasible, as well as workplace items (screen, keyboard, mouse, etc.).
For these electronic equipment, specific products will be provided to apply with a cloth or special disinfectant wipes.
Street clothes should be stored in a plastic bag so that there is no contact between street and work clothes.
The establishment is in charge of cleaning uniforms and work clothes or, failing that, is carried out by the employee, who must ensure that they are cleaned at a temperature above 60ºC. In the latter case, these clothes used only during the working day are transported in closed bags if the staff takes them to their home. In the event that its cleaning cannot be treated at that temperature, the establishment will carry out an appropriate disinfection.

Service requirements:

Reception service

The property must request acceptance of the security measures implemented at the property at the time of booking confirmation. Attach the contingency plan. There is a maximum capacity of 2 people in the reception area and the necessary measures to ensure the distance between customers.
The person in charge of receiving the client will do so with the mask.
A disinfectant solution for customers will be placed in the reception and reception area.
It avoids sharing pens and in case of doing so, it disinfects after use.
Distance markers are not required because the front door at the reception will serve as a point to save distances.
Payment by bank transfer by credit card or other electronic means is preferably encouraged and the POS is disinfected after each use.
The cleaning of the table-counter is done at least once a day according to the influx of customers-
Keys and cards are deposited in a container with disinfectant after each use if deposited at the reception. It is recommended that the client keep the key in their possession until the end of the stay. The room keys will be delivered in a small envelope or bag and a small tray will be set up for the customer to deposit before disinfection.
The keyboard, screen, phone, and other items used will be disinfected.
Self check-in and pre-check-in online are provided.
Place a sign for applicants to keep a safe distance.
Masks will be available for customers who request them.
In the case of cash collections, it is recommended to have a system that avoids contact with money, having a place for deposit without manipulation, and the same system for change. A small tray will be set up to deposit money. There will be a container with coin disinfectant. Disinfectant gel will be used after contact with banknotes or coins.
Disinfection of cash is recommended at the end of the day.

Restaurant service

The service must be performed with zero contact.
It will be served using a customer service mask.
Hydro-alcoholic gels will be installed at the customer's disposal.
Store the auxiliary elements of the service (crockery, glassware, cutlery, tablecloths, bread baskets, coffee cups, sugars…) in enclosed spaces.
The tables in the dining room will be spaced a minimum of 1.50 meters apart.
If there is a service in the rooms, we will use gloves and a mask when accessing it to serve and withdraw the service.

Rooms

Trash cans with lids will be placed in the bathrooms of the rooms, with bags inside to collect waste.
The cleanliness of the rooms in the context COVID-19 should specifically consider the ventilation of the room, the replacement of towels and bed linen.
The first will be the complete ventilation of the room, we will open the doors and windows.
Let's empty the trash.
We remove the dirty clothes and deposit them in airtight bags, for cleaning and disinfection. These bed linen must be washed for more than 60º.
Sheets, towels, pillowcases, pillowcases, duvet covers, and bedspreads are changed with each new customer.
All the usual contact surfaces are cleaned, such as knobs, remote controls, window handles, switches, etc.
The bathroom is thoroughly cleaned with fungicides.
After cleaning all the surfaces, the windows are closed, the floor is washed with authorized disinfectants.
In addition, special attention will be paid to the following: Cleaning of walls, floors, ceilings, mirrors and windows, furniture, equipment and decorative and functional elements
The cleaning staff will not be allowed to provide room service without the guest leaving the room, except in exceptional circumstances. The clientele will be informed in advance of this measure.
Gloves should be discarded at the end of the room and the following tasks should be continued with new gloves.
It is necessary to analyze the reduction of textiles (including carpets) in the room, decorative objects and amenities. Blankets, pillows and auxiliary blankets are removed from the beds.

Common use areas

In the hotel and the living room - dining room and terraces there is no problem of congestion although it is supervised that the guests keep the safe distance.
The establishment will increase the frequency of cleaning and disinfection in all rooms and especially in areas of common use taking special care to review the areas of greatest contact (surfaces, knobs, sinks, sinks, reception desk, doors, keys , remote control, toilet release button, protective barriers, air conditioning control, hairdryer, railings, terrace furniture, etc.)
Daily ventilation / ventilation of common areas where there have been customers.
Authorized and proven disinfectant products will be used for cleaning. These must be used in accordance with the product safety data sheets and in safe conditions.
Garbage collection must be carried out in such a way that it is sealed and transferred to the collection point located outside the building.

Kitchen area

Before starting each service, a general disinfection of the work surfaces must be carried out.
There will be disinfectant soap dispensers next to the sink. Paper will be used for drying, which will be thrown in a rubbish bin with a non-manual lid.
At the end of the day, it is necessary to clean tools and work equipment with the recommended products
The outdoor space in front of the kitchen door is enabled for the reception of goods. In this area, all the items received will be unpacked and disinfected, be they food or other materials. Disinfection of the goods will be carried out with a cloth dampened with a disinfectant solution. Once disinfected, they can be placed in the corresponding storage areas inside the kitchen.
In this space, secondary and tertiary packaging must be removed from the goods received. And it is necessary to carry out a disinfection of the primary packaging that has been in contact with the outside during the supply process.
The packaging will go directly to the rubbish bins.
Vendors must maintain a safe distance.
Avoid any physical contact (greetings, delivery of delivery notes, etc.).
After receiving and / or handling packages / orders, the area must be cleaned and disinfected and staff must wash their hands with soap and water.

Cleaning and disinfection requirements. Cleaning plan

In addition to the cleaning protocols already outlined, the following actions are indicated:

An increase in the frequencies of cleaning and reviews that will be determined based on the influx of customers and that in any case will double the current frequency, especially in the spaces and elements of more use or contact with customers.
Daily ventilation / ventilation of common areas where there have been guests.
Safe use of disinfectant cleaners, for example, freshly prepared bleach dilution (chlorine concentration 1 g / L, prepared with 1:50 dilution of a bleach concentration 40-50 gr / L). Also effective are concentrations of ethanol 62-71% or hydrogen peroxide at 0.5% in one minute, as well as the use of other authorized and proven alternative methods. In any case, it is necessary to ensure the effectiveness of the disinfectants that are used and will be used in accordance with the safety data sheets of the products.
The collection of rubbish bins from commonly used areas must be carried out in a safe manner, so that the bags are closed / sealed and transferred to the waste collection point.
Dirty textiles should be picked up, put in a bag and closed until it is treated in the laundry.
Dirty textiles should be avoided. In the case of underwear, it should be avoided to place it on the floor of the room or bathroom.
After handling dirty textiles, staff should wash their hands.
Dirty textiles should be washed at> 60ºC.
The cleaning and disinfection products selected for each case will be used in response to the acquisition of specific virucides that reinforce the usual cleaning products.

Maintenance requirements

The following rules are added to the maintenance plan for the facilities and services:

Room maintenance:

Except in the event of an emergency, maintenance personnel will not enter the rooms while guests are occupying them.
If necessary, protect it with personal protective equipment and in any case a mask. If the client is in the room, they should also be urged to put on the mask while the maintenance staff remains in the room.
Upon completion of assistance or repair, personnel should disinfect their hands and dispose of personal protective equipment daily.

COVID-19

Introduction

Risk assessment

Material Resources

General contingency plan requirements

Service requirements:

Cleaning and disinfection requirements. Cleaning plan

Maintenance requirements

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