Content

INTRODUCTION

PREVENTIVE ACTIONS: RISK ASSESSMENT

PREVENTION PROTOCOL FOR HOTEL STAFF

DRESSING ROOMS AND TOILETS

UNIFORMS AND IPEs

TRANSFER WITH FOOTPRINT

TEMPERATURE CONTROL

COOKING AND RECEIPT OF ORDERS

LAUNDRY

DISINFECTION OF ROOMS AND COMMON AREAS

DEALING WITH CLIENTS

ACTION IN CASE OF SYMPTOMS

PREVENTION PROTOCOL FOR HOTEL GUESTS

TEMPERATURE CONTROL

DISINFECTION IN ENTRIES AND COMMON AREAS

RECEPTION – HALL

CAPACITY CONTROL IN COMMON AREAS

PREVENTION MEASURES INFORMATION

PREVENTIVE KIT

ELIMINATION OF DECORATION ELEMENTS

SAFETY DISTANCE BETWEEN TABLES

TABLE ASSEMBLY

RESTAURANTS MENUS

PROTOCOL OF ACTION IN CASE OF SYMPTOMATOLOGY BY GUESTS

INTRODUCTION

The preventive actions and measures are detailed below within the framework of the Covid-19 Contingency Plan prepared for the Swiss Moraira Hotel by the Risk Assessment Committee. Actual Version: 2. August 2020.

PREVENTIVE ACTIONS: RISK ASSESSMENT

Firstly, the risk assessment has been carried out and adapted to our characteristics. The document “Assessment of exposure situations for the Swiss Moraira hotel” is available to the public. Based on this document and following the updated guidelines of the competent bodies in the field of Tourism and Health, the following action protocols have been made.

PREVENTION PROTOCOL FOR HOTEL STAFF

All employees have received adequate training to act against COVID19. The staff knows the hotel’s contingency plan and agrees to observe it during the working day.

Face masks are compulsory in interior spaces.

DRESSING ROOMS AND TOILETS

The changing rooms have lockers to deposit street clothes, which must not come into contact with the work uniform. According to Order SND / 386/2020, of May 3, the toilets in common use must be cleaned and disinfected at least 6 times a day.

UNIFORMS AND IPEs

All uniforms are cleaned daily with high temperature wash (> 60ºC).

Masks, visors, gloves and the cleaning and hygiene materials of daily use were used by all the personnel. Work uniforms will be transported to employees’ homes in closed plastic bags in accordance with current legal guidelines.

TRANSFER WITH FOOTPRINT

Staff have been informed of the obligation to clean the reader before and after use.

TEMPERATURE CONTROL

Temperature control is performed on each employee at the time they enter work.

COOKING AND RECEIPT OF ORDERS

Suppliers must maintain a safe distance.

Avoid any physical contact (greetings, delivery notes, etc.).

The external space in front of the kitchen door is enabled for receiving goods. In this area, all items received, whether food or other materials, will be unpacked and disinfected. All orders received at the hotel will be disinfected upon arrival with a 1:50 solution of sodium hypochlorite (bleach).

After receiving and / or handling packages / orders, the area should be cleaned and disinfected, and staff should wash their hands with soap and water.

The packages will go directly to the garbage containers

At the end of the day, a cleaning of tools and work equipment is carried out with the recommended products following the company’s hygiene plan.

LAUNDRY

“Dirty” textiles should be put in a bag and closed until treatment in the laundry. Washes with temperatures above 60ºC. After handling “dirty” textiles, staff should wash their hands. Shaking dirty textiles should be avoided. In the case of lingerie, you should avoid putting it on the floor of the room or bathroom. DISINFECTION OF ROOMS AND COMMON AREAS Cleaning the rooms and common areas has always been a priority and key aspect. Meticulous continuous cleaning of rooms will be reinforced with special hygiene products to combat the virus. The ventilation of all spaces will be another important aspect to take into account, intensifying it at all times. Thorough cleaning of the filters in the cooling and heating systems will be carried out periodically, at least once a month. Dryers are disinfected after customers check out, as are hangers. The minibars will be filled on demand. 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, taps, handles, lifts, reception desk, doors , keys, remote controls, toilet discharge button, protection barriers, climate control, railings, terrace furniture, etc.) Cleaning uses approved disinfectants of proven efficacy. These are used in accordance with the product safety data sheets and in safe conditions. The cleaning plan will be complied with its corresponding self-control sheets

DISINFECTION OF ROOMS AND COMMON AREAS

Cleaning the rooms and common areas has always been a priority and key aspect. Meticulous continuous cleaning of rooms will be reinforced with special hygiene products to combat the virus.

The ventilation of all spaces will be another important aspect to take into account, intensifying it at all times.

Thorough cleaning of the filters in the cooling and heating systems will be carried out periodically, at least once a month.

Dryers are disinfected after customers check out, as are hangers.

The minibars will be filled on demand.

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, taps, handles, lifts, reception desk, doors , keys, remote controls, toilet discharge button, protection barriers, climate control, railings, terrace furniture, etc.)

Cleaning uses approved disinfectants of proven efficacy. These are used in accordance with the product safety data sheets and in safe conditions. The cleaning plan will be complied with its corresponding self-control sheets.

The waste bins are collected so that they are sealed and their contents are transferred to the collection point located outside the building.

DEALING WITH CLIENTS

The computer equipment and any other items of use (eg telephone) must be cleaned and disinfected at the beginning and at the end of the work shift.

Rooms are assigned by guaranteeing the required hygienic disinfection measures.

When the staff provide the client’s luggage transportation service, it must be carried out in a safe condition. For this, disposable gloves and / or disinfecting wipes will be available to clean handles, handles, etc.

Employees should wash their hands after entering any room for reasons of room service or for maintenance, cleaning, etc.

ACTION IN CASE OF SYMPTOMS

A superior will be informed immediately if symptoms such as: fever, cough, sore throat and / or breathing problems are observed and they have recently traveled to a risk area or if they have had contact with someone who has been in these places.

The company’s Medical Service will be notified as quickly as possible. If, due to circumstances, this does not respond, the attention of the Valencian Ministry of Health 900 300 555 will be notified.

PREVENTION PROTOCOL FOR HOTEL GUESTS

TEMPERATURE CONTROL

Temperature control will be carried out remotely for each client at the time they enter the hotel and, above all, at check-in.If the temperature exceeds 37º C, the client will be notified to go to his room, or if he prefers, because he is ill, to go to the emergency services directly. After a few minutes, a second temperature measurement will be taken in the room. If they do not download it, they will be notified of the need to activate the prevention protocols, calling the Emergency Services of the Valencian Community.

DISINFECTION IN ENTRIES AND COMMON AREAS

The hotel has arranged viricidal gel dispensing totems for public use.

Likewise, automatic main access doors with sensors have been installed to avoid all kinds of contact with the supports.

RECEPTION – HALL

The maximum capacity of the area has been calculated maintaining a minimum safety distance between people of 1.5 m at all times. In the total of the reception area-entrance hall, the number of 10 people cannot be exceeded, separate reception staff.

The security distance between receptionist and client will be saved through a methacrylate screen at the reception desk, easy to clean and disinfect.

Disinfectant solution is available in the reception and reception area. Avoid sharing pens and, where appropriate, disinfect those provided after use.

Payment by card or other electronic means, preferably contactless, is encouraged. This is applicable to all accommodation services.

The hotel has mechanisms that minimize contact with documents necessary to enter it. The room keys will be disinfected in front of the client.

The POS is disinfected after each use in which there is contact.

Counters are cleaned and disinfected frequently throughout the day.

CAPACITY CONTROL IN COMMON AREAS

The capacity will be controlled at all times in the hotel, either knowing the people in each room, or determining periodically, as often as possible, the capacity in each of the common areas.

At all times, the hotel staff will ensure that the safety distance of at least 1.5 m between people from different family units is observed.

In case of exceeding capacity, the latest clients will be asked to leave until the space is available again.

Likewise, shifts will be established at the main meals and at the pool.

PREVENTION MEASURES INFORMATION

Customers will be informed of these measures upon arrival at the hotel and will declare their agreement at the time of checking in.

Informational signs are available throughout the hotel on measures to prevent the spread of COVID19.

PREVENTIVE KIT

Included in the amenities set of each room, a kit will be provided to each guest that will contain disinfecting hydroalcoholic gel and mask on demand.

ELIMINATION OF DECORATION ELEMENTS

In order to optimize disinfection, some decoration elements and information folders will be removed from the rooms, which will be replaced by QR codes that give access to digital information.

SAFETY DISTANCE BETWEEN TABLES

We have reorganized the distribution of tables and / or living rooms and common areas (pool, gardens), thus complying with the safety separation indicated by the health authorities.

TABLE ASSEMBLY

Our tablecloths and napkins are disinfected after each use by washing above 60º C. Cutlery and crockery are also subjected to temperatures above 70ºC. The process of washing and disinfecting the cutlery is in a dishwasher at a temperature> 70ºC. And with disinfecting products.

RESTAURANTS MENUS

Access to the menus and menus of each of the restaurants through a QR code.

Breakfast served at the hotel will be carried out as an assisted buffet. Depending on the capacity, customer informed shifts will be established in advance to guarantee the safety distance at all times.

PROTOCOL OF ACTION IN CASE OF SYMPTOMATOLOGY BY GUESTS

The protocols established by the Health Authority at that time and which may imply the application of isolation and confinement measures, will be automatically applied to protect and avoid contagion and its spread among other guests and hotel staff as much as possible.