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May 2, 2020

SANITARY AND HYGIENE RECOMMENDATIONS FOR PLACEMENT ESTABLISHMENTS

The health and safety of locals, staff and guests are paramount.

The initiative “CLEANLINESS AND SAFETY OF TRAVEL AND TOURISM IN UKRAINE” on
virus protection and prevention of respiratory diseases (especially COVID-19) to minimize risks
for owners and managers of hotels and other accommodation facilities in Ukraine offers the following instructions.
INSTRUCTIONS
1. Training and awareness
2. Preventive measures
3. Cleaning and disinfection measures
4. Disease control
1. TRAINING AND AWARENESS

To prevent the spread of viruses and infections, it is important to raise awareness and provide
appropriate training for accommodation staff.
In order to participate in the trainings within the initiative "CLEANLINESS AND SAFETY OF TRAVEL AND
TOURISM IN UKRAINE", representatives of hotels and other accommodation establishments of Ukraine are provided with
information about the recommended sanitary and hygienic measures. Managers of
accommodation providers are responsible for taking all necessary measures to ensure cleanliness and
safety for employees and guests. In addition, business leaders ensure the availability of the necessary
equipment, inventory, consumables for the safe operation of the enterprise and information about
necessary sanitary and hygienic measures in all service areas of the enterprise,
including before entering the territory, at the entrance to the hotel, in the reception area and lobby, in public bathrooms
, elevators, on the stairs, in bars and restaurants, conference halls , near swimming pools and on
beaches, in sports and health and children's zones, in all office and technical premises.
Business leaders need to implement priority measures and take on regular
employee training. During the training, participants must learn personal hygiene (hand hygiene,
respiratory hygiene , actions to detect symptoms), disinfection measures (frequency of work, permitted substances,
inventory, rules of use), other types of recommendations for preventive and emergency measures and
procedures of the enterprise.

1.1. Hand hygiene Hand
hygiene means maintaining a proper level of cleanliness, including washing hands with soap and / or
disinfecting products with an alcohol content of at least 70%. Personal hygiene in hotels and other
accommodation facilities is considered a key measure against the spread of viruses. It is recommended to
use liquid soap with disinfectant action in dispensers, which reduces the risks for users.

Hand hygiene should be performed before touching the mouth, nose and eyes; before cooking,
serving and eating; after coughing and sneezing; before putting on or changing gloves; after the
use of sanitary facilities; after touching the door handle, elevator button, etc .; after using
any items before disinfecting them; after staying in public and official places (reception,
restaurant, health and children's areas, etc.).
Hand washing:
First, to wash your hands properly, remove rings, watches and other accessories on your hands, and
then wash your hands according to the following rules:
• Wet your hands in running water, it is desirable to use warm water at least 38ºC;
• Add liquid soap and foam with your palms, treat all parts of the hand well: palms, wrists,
back of hands, between fingers and fingertips for at least 30 seconds. It is also
used during disinfection;
• After rubbing, wash your hands thoroughly under running water;
• Then wipe your hands dry with a clean disposable cotton or paper towel;
• If necessary, close the tap with water, touching it with a towel, but not with your hands;
• Use a paper towel to open the door when exiting the toilet or bathroom;
• Use hand sanitizers only after your hands have been properly washed and
dried.
1.2. Personal hygiene during cough and respiratory diseases
Control measures to protect against sources of disease during coughs and respiratory
diseases are an important point. Hotel staff and guests who have a cough and signs of respiratory
illness should be informed of appropriate etiquette and control measures.

Control measures:
• When coughing and sneezing, cover your mouth with a paper towel and immediately throw it in a
closed trash;
• Ensure proper hand hygiene each time after contact with a possible risk
of virus transmission;
• Guests with symptoms of respiratory diseases should be offered medical masks;
• Monitor the regular replacement, disinfection and disposal of protective masks;
• Guests with symptoms of respiratory diseases should be separated from other guests and
keep a social distance of at least 1 (one) meter;
• Compliance with the rules of personal hygiene by staff and guests gives the best results in
preventing the spread of viruses;
• It is important to make sure that guests follow the rules of hygiene;
• Post information on hygiene rules for guests and staff.

2. PREVENTIVE MEASURES
Institutions providing accommodation services need to:
• Standardize appropriate procedures for virus protection and prevention of
respiratory diseases (especially COVID-19) at the enterprise to ensure preventive protection ;
• Ensure the planning of premises with a distance of at least 1 (one) meter between people in the areas of
registration, foyers, elevators, restaurants, conference halls, in the open, during
mass events;
• Carry out regular monitoring of staff health, measure temperature with a sensor
thermometer twice a day, constantly monitor and detect signs of possible infection;
• Measure the temperature of guests at the entrance to the institution, and, if necessary, monitor
manifestation of symptoms of respiratory diseases on the territory. Inquire guests when filling out
registration forms on the availability of test results, diseases, contact with patients,
stay and travel to places of infection. Respond appropriately to reduce
transmission and safety risks to humans;
• In cases of discomfort in the respiratory tract, temperature above 37ºC to organize the necessary
services to provide emergency medical care to guests and employees who have
symptoms of the disease;
• Implement the necessary measures of personal hygiene and disinfection at the enterprise;
• Ensure a sufficient availability of the following tools: sensor thermometer, solutions for
hand disinfectants, antibacterial hand wipes, face masks, gloves, clean clothes for
staff, disinfectants, bags and dumps for disposal;
• Use protective masks and gloves for service personnel,
provide guests with masks and gloves if necessary;
• Ensure the availability of disinfectants, wipes and urns in public
places and areas in sufficient quantities;
• Control the movement of guests and staff in the corridors and premises of the enterprise;
• Ensure the constant availability of drinking water in public and service areas;
• Ensure that all food safety measures are implemented in accordance with current regulations
state norms and standards of HACCP, including receipt, storage, production,
transportation, delivery of products, washing and disinfection of dishes (pay attention to the Recommendations for
catering establishments from 02.05.2020 within the framework of this initiative);
• Particular attention should be paid to the organization of staff nutrition, to prevent mass
gatherings of people, if necessary, to introduce nutrition changes;
• Equip a sluice area for disinfection and quartz treatment of all incoming products and
goods supplied to the enterprise;
• Refuse the buffet format of catering (buffet) and
serve guests in portions;
• Introduce digital technologies in the processes of communication and processing of guest orders,
ensure the availability of terminals and encourage guests to contactless cashless payment at
points of sale;
• Increase the number of service personnel (waiters, cleaners, maids, etc.) to
speed up the process of cleaning and disinfection of premises;
• Introduce a flexible work schedule and send employees to the hospital for treatment and
care of relatives on the first request without a certificate;
• Attract qualified medical workers to the enterprise (including under contract) with the
necessary equipment, a set of necessary medicines and rapid tests;

• Develop zoning for the rest of individual families without contact with other guests;
• Provide psychological peace of guests and staff at the enterprise;
• Establish contacts and coordinate with the local emergency
and health headquarters ;
• Develop a plan of operational action in case of detection of the disease in the village and / or
at the enterprise;
• Carry out registration and documentation of all measures taken.
2.1. Measures of safe social distance:
• Avoid organizing mass gatherings of people in the institution and during travel;
• Eliminate the possibility of queuing, organize service in several areas
at once (reception, information point, concierge, etc.);
• Place a seat at a distance of at least 1 (one) meter between the guests with marks on the floor;
• The distance between tables, chairs and sofas in common areas, sunbeds by the pool
and on the beach is not less than 2 (two) meters from each other.
3. CLEANING AND DISINFECTION MEASURES

Cleaning of the territory and disinfection measures should be intensified also because the viruses can
live in the environment for a long time (up to 12 hours).
Cleaning and disinfection measures:
• Cleaning should start from the cleanest area and gradually move to a more contaminated one;
• The places of the largest concentration of guests are washed and disinfected every hour;
• For washing and disinfection, use only effective and proven products with all the
necessary permits and instructions;
• For disinfection of surfaces it is allowed to use means exclusively registered in the Ministry of Health of
Ukraine according to the manufacturer's instruction;
• Wash and disinfect surfaces every 3-4 hours during the day, repeat
procedure at any time in case of contamination. Sanitary units, door handles of the number fund and in
public places should be disinfected every hour or more often;
• Treat all contact surfaces in all public and service
areas with a disinfectant solution (reception desk, tables, chairs, door handles, elevator buttons, locker rooms, stairs, etc.). Particular
attention should be paid to surfaces in contact with food;
• Ensure regular flow of fresh air to the facility. Ensure continuous operation
of the fresh air circulation system. Disinfect the air (including ozonation, ionization, quartz,
ultraviolet radiation) of the number fund, all public and service areas, transport.
Install systems of ecological air purification and automated spraying of antiseptic
substances;
• All cleaning equipment must be color coded and marked
in accordance with HACCP standards;
• In all common bathrooms and near washbasins, place liquid soap in the dispenser,
alcohol hand sanitizer, paper towels and urns;
• Regularly disinfect hands after washing the surface of phones, keyboards and computer mice;
• Disinfect room keys, inventory, payment terminals and all other items in the
reception area and other outlets of the company after each guest;

• Disinfect vehicles before and after each use;
• Introduce technological regulations for washing and ironing with disinfection of woven materials
(bed linen, towels, bedspreads, curtains, etc.) and personal belongings of guests;
• Regularly clean and disinfect filters of ventilation systems and air conditioners,
carpets, walls and other surfaces;
• Coordinate regulations and procedures for waste collection and disposal with relevant services;
• Regularly control pests and insects;
• The manual with procedures for proper application of existing sanitary and hygienic standards should be
regularly updated and monitored.
4. CONTROL OF DISPLAY OF DISEASES

To control the spread of viral diseases, in addition to standard measures, the
following measures are included:
• Appoint a risk manager responsible for preventive measures and response
to disease detection;
• Control the wearing of medical masks by guests and staff to prevent the spread of
infection in the event of fever or respiratory problems;
• Ensure the allocation and marking of special quarantine zones within the enterprise;
• Consider separate isolated paths to quarantine zones and the presence of a separate parking area
for departure;
• Provide appropriate protective clothing for contact personnel in cases of suspected
virus;
• Ensure the availability of an evacuation plan and staff training;
• Organize immediate medical care for guests who show symptoms of acute
respiratory disease;
• Encourage guests to contact the health service and not to visit public
places;
• Minimize staff contact with sick guests and maintain contact with them
using personal protective equipment;
• The room should be cleaned and disinfected after the departure of a potentially ill guest;
• Identify people and places he / she has been in contact with, carry out appropriate
cleaning and disinfection work.

 

source:  https://welcomer.net/