Hotel com o Registo nº 4

Rua da Liberdade, nº10 Glória Aveiro - Portugal
+351 234 404 190
reservas@hoteldassalinas.com

hotel em aveiro

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HOTEL DAS SALINAS

INTERNAL PROTOCOL

 

 

  1. PREVENTION PROCEDURES

1.1   IN THE FACILITIES

1.1.1  Signaling and information

  • Guests will be able to read and have access to this Internal Protocol related to the coronavirus COVID-19 outbreak through our websitewww.hoteldassalinas.com.
  • We provide information on how to comply with infection basic prevention and control precautions in relation to the coronavirus COVID-19 outbreak.

1.1.2  Hygiene plan

  • Washing and disinfection, in accordance with this internal protocol, of the surfaces where employees and guests circulate, ensuring the control and prevention of infections and resistance to antimicrobials.
  • Cleaning, several times a day, of surfaces and objects of common use (including counters, light and elevator switches, door handles, cabinet handles).
  • Preference should be given to wet cleaning, over dry cleaning and using a vacuum cleaner.
  • Air renovation of rooms and common spaces carried out regularly.
  • In the pantry and bar area, enhanced hygiene of utensils, equipment and surfaces and avoidance of direct handling of food by guests and employees as much as possible.
  • For the floor, washing is performed with hot water and common detergent, followed by disinfection with a bleach solution diluted in water, at least twice a day.
  • In the common sanitary facilities, washing is performed, preferably, with a product that contains detergent and disinfectant composition, at least three times a day.

 

1.1.3     Adequacy of the selected isolation room

  • Room (room no. 100) to isolate people who can be detected as suspicious cases or confirmed cases of COVID-19, with natural ventilation or mechanical ventilation system. It shall possess smooth and washable coverings, bathroom, stock of cleaning materials, surgical masks and disposable gloves, thermometer, autonomous waste container, waste bags, used clothing collection bags, kit with water and some non-perishable foods.

1.1.4     Adequacy of accommodation units

  • Specific care for changing bed linen and cleaning rooms, privileging two spaced intervals and with adequate protection.
  • Removing bed linen and towels shall be done without agitating or shaking it, rolling it outwards, without touching the body and transporting it directly to the washing machine.
  • Separate machine washing and high temperatures for employees' uniforms and bed linen and towels (around 60ºC).
  • Whenever possible, use of single-use cleaning equipment, which will be discarded after use.
  • Non-single-use equipment will be cleaned and disinfected after use.

1.1.5  Hygiene equipment

  • Existence of antiseptic alcoholic based solution or alcohol-based solution dispensers near the entry / exit points, and whenever applicable by floor, at the reception, elevators and common sanitary facilities.
  • Existence of liquid soap for washing hands and towels for individual use, in the common sanitary facilities.

 

1.2  FOR THE EMPLOYEES

1.2.1  Training

  • All employees received specific information and / or training on:

o   Internal protocol on the coronavirus COVID-19 outbreak.

o   How to comply with infection basic prevention and control precautions for the coronavirus COVID-19 outbreak, including procedures:

o    hand hygiene: hand washing frequently with soap and water for at least 20 seconds or use of hand sanitizer that has at least 70º of alcohol, covering all surfaces of the hands and rubbing them until they are dry.

o    respiratory etiquette: cough or sneeze into the flexed forearm or use a tissue, which should then be immediately thrown away; hand hygiene always after coughing or sneezing and after blowing; avoid touching the eyes, nose and mouth with your hands.

o    social conduct: changing of the frequency and form of contact between employees and between them and guests, avoiding (whenever possible) close contact, handshakes, kisses, shared jobs, face-to-face meetings and sharing of food, utensils, cups and towels.

  • Some of the employees received external training by Turismo de Portugal in order to raise awareness of the minimum cleaning, hygiene and basic prevention and control measures of COVID-19. The remaining employees received internal training on the same topic.
  • o   How to comply with the Directorate-General for Health guidelines for surface cleaning and laundry treatment in establishments.

 

 

1.2.2  Equipment - Individual and collective protection

  • Employees are equipped, depending on their role, with a mask, gloves, visor and apron.
  • Employees' uniforms are washed separately in the machine and at high temperatures (around 60ºC).
  • Existence of acrylic protection at the reception desk.

1.2.3  Designation of those in charge

  • The reception employee is in charge for triggering the procedures in case of suspected infection (accompanying the person with symptoms to the isolation room, providing the necessary assistance and contacting the national health service).

1.2.4  Conduct

  • Self-monitoring of employees' body temperature, in accordance with Decree-Law no. 20/2020 of 1 May, which alters the exceptional and temporary measures related to the pandemic of the disease COVID-19. Exclusively for reasons of protecting the health of oneself and others, body temperature measurements are performed on employees for the purpose of access and permanence in the workplace. If temperature measurements are higher than normal body temperature, the employee will be prevented from accessing the workplace.

 

 

  • Behaviors to be adopted by the staff:

o   Keep the distance between employees and guests and avoid physical contact, including handshakes;

o   Do not enter and leave the establishments with the establishment's uniform;

o   Keep your hair up;

o   The excessive use of personal ornaments (bracelets, threads, rings, etc.) is discouraged;

o   Pauses and mealtimes are scheduled to avoid encounters in staff areas / dining areas.

 

  • The merchandise will be received only and exclusively through the back-access door, thus preventing suppliers from having to enter the hotel areas. Respect the minimum distance of 1 meter without physical contact with any employee. The receipt of invoices and guides in paper will be avoided, whenever possible, the electronic format will be the option.
  • Cleaning professionals have external training on the products they use, the precautions to be taken when handling, diluting and applying them in safe conditions, how to protect themselves during cleaning procedures and how to ensure good ventilation during cleaning and disinfection (there is a dossier with all the safety data sheets of all the products used which can be consulted whenever necessary).

 

1.2.5. Stock of cleaning and hygiene materials

  • Stock of cleaning materials for single use proportional to the size of the establishment, including cleaning wipes for single use moistened with disinfectant, bleach and alcohol at 70º.
  • Dispensers or refills of antiseptic alcoholic based solution or alcohol-based solution.
  • o   Waste containers with non-manual opening and plastic bag.
  • o   Equipment for washing hands with liquid soap and single use towels.

1.2.6 Schedules / Shifts

  • Staff changing rooms and cafeteria will be cleaned and disinfected at least twice a day;
  • The Night auditor, at the end of the shift, removes the clothes that are in the office and puts them in the laundry room to be washed and disinfected.

 

1.3   FOR THE GUESTS

1.3.1  Equipment - Individual protection

  • The hotel provides individual protection equipment free of charge, namely individual kits with a mask, disinfectant gel and gloves.

1.3.2  Conduct

  • It is allowed to remain in common spaces if social distance is respected.

1.3.3  Check-in

  • A document is previously made available to the guest to fill in the mandatory personal data, allowing to maximize social distance. Check-in will be made this way, whenever possible.

1.3.4  Breakfast

  • The hotel maintains accommodation rates with breakfast included, which will be served à la carte. This information is delivered at check-in, along with the room key, as well as it is made available in the room.

 

  1. PROCEDURES IN CASE OF SUSPECTED INFECTION

2.1  ACTION PLAN

  • The employee in charge will follow the following recommendations if a guest is suspected:
  • The employee informs the Director General of the Hotel, Carla Santos;
  • The guest suspected of having COVID-19 will receive a surgical mask, if their clinical condition allows it (the mask must be put on by the patient himself);
  • The guest suspected of having COVID-19 is taken to the isolation room – room no. 100 - with the appropriate distance;
  • The guest suspected of having COVID-19 should immediately contact the Health Line 24 (808 24 24 24), so that their case is evaluated and monitored;
  • The guest suspected of having COVID-19 must not leave the hotel and must wait for instructions from health professionals;
  • The Local Health Authority may choose to send the person to the reference hospital in the area or not, depending on the clinical situation;
  • Common areas where this guest has been will be isolated and disinfected;
  • After evaluation:
  • If the SNS 24 informs about the non-validation, the employee must inform Carla Santos of the non-validation, who must inform the work physician in charge;
  • If the SNS 24 informs about the validation, the employee must remain in the isolation room (with a surgical mask, if their clinical condition allows it), and wait for the SNS 24 guidelines;
  • Access by other employees to the “isolation” room is prohibited (except for employees assigned to assist);
  • The “isolation” room must be closed until the decontamination (cleaning and disinfection) is validated by the Local Health Authority. This ban can only be lifted by the Health Authority.

 

  • The employee in charge will follow the following recommendations if an employee is suspected:
  • Any employee with signs and symptoms of COVID-19 and epidemiological link, or who identifies an employee in the company with criteria compatible with the definition of a suspected case, will inform the direct manager (preferably by telephone), Carla Santos, and will go directly to the “isolation” room - room no. 100.
  • The employee affected, when in the isolation room, shall contact the SNS 24 (808 24 24 24);
  • After evaluation:
  • If the SNS 24 informs about the non-validation, the employee must inform Carla Santos of the non-validation, who must inform the work physician in charge;
  • If the SNS 24 informs about the validation, the employee must remain in the isolation room (with a surgical mask, if their clinical condition allows it), and wait for the SNS 24 guidelines;
  • Access by other employees to the “isolation” room is prohibited (except for employees assigned to assist);
  • The “isolation” room must be closed until the decontamination (cleaning and disinfection) is validated by the Local Health Authority. This ban can only be lifted by the Health Authority.

 

 

2.2  DECONTAMINATION OF THE ISOLATION ROOM

 

  • The decontamination of the isolation room will be carried out whenever there are positive cases of infection and reinforcement of cleaning and disinfection whenever there are patients suspected of infection, especially on surfaces frequently handled and most used by the same, as indicated by the Directorate-General for Health.

 

  • The waste produced by patients suspected of infection will be stored in a plastic bag that, after being closed, must be segregated and sent to a licensed operator for the management of hospital waste with biological risk.



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