Coronavirus and Legionella recommended measures for accommodation providers

General information:

The virus, called Coronavirus SARS-CoV-2, first appeared in the city of Wuhan, in Hubei province, China in December 2019 in the form of a series of cases of pneumonia. It causes the disease that has recently been called COVID-19. The coronas are a group of viruses that usually cause a variety of respiratory infections severity in humans and animals. It is estimated that about a third of infections in the upper respiratory tract in humans can be caused by coronaviruses. The new coronoid (SARS-CoV-2) is transmitted from person to person through droplets when a patient coughs or sneezes.

Epidemiological Data:

Preliminary epidemiological research has shown that most cases initially reported either working or visiting the market frequently seafood town Wuhan where in addition to seafood were sold poultry, bats and other wild animals. The spread of the disease was very rapid and within less than three months the World Health Organization went so far as to declare pandemic. The virus infects the general population but more serious problems are faced by the elderly and people who suffer from chronic health problems or chronic deficiencies that lead to an immunosuppressed organism. More exposed to the risk of disease its health professionals, aircraft, train and ship crews, are hotel employees and other touristic accommodation, police officers, in schools and institutions that provide educational services.

Symptoms:

People infected with the virus may have mild symptoms, such as: those of the common cold, runny nose, sore throat, fever and cough in other serious manifestations such as pneumonia or difficulty may occur in breathing and rarely, the disease can lead to death. The elderly and

People with underlying diseases, such as diabetes, cardiovascular disease, pulmonary diseases and liver diseases are more vulnerable to serious onset disease. SARS – CoV-2 is transmitted through contact with a patient with droplets produced when the patient coughs or sneezes or through droplets from the saliva or from nasal cavity, but also by contact with contaminated objects.

Restrictions on travel:

As shown in the implementation of precautionary measures in all countries, precautionary measures have a rating. They start from mild, such as self-restraint at home all citizens during non-working hours and gradually escalate to it where some countries impose traffic restrictions. Also citizens' lockdown measures are gradually being intensified in both different countries and different regions of the same country. These measures have a serious impact on tourism worldwide and will affect the movement of citizens in all countries. In addition, several countries impose restrictions on the entry of citizens from other countries.

General measures to prevent the transmission of infections

1. People who are sick (clinical signs) or feel they have them symptoms should reduce their movements and be limited to their space in order to limit the spread of the virus.

2. Avoid associating healthy people with patients.

3. Strict implementation of personal hygiene measures by all in order to

reduce the chance of infecting healthy people:

A) The first line of defense against infections is their careful hygiene

hands. Frequent hand washing with soap and water is recommended. If the hands do not

are visibly soiled, can be used as an alternative alcoholic solution (eg 70% alcohol). The use of gloves does not replace washing their hands;

B) covering the mouth and nose with a tissue during coughing or sneezing;

C) avoid contact of hands with mouth, nose or eyes to prevent dispersal germs;

D) avoid the use of common objects such as pencils, pens, markers, etc.;

E) avoid close contact (over 15 minutes) at close range (<2 meters)

with people who have a cough, sneezing or fever.

4. Careful application of cleaning and disinfection plans in order to prevent the spread of the virus.

General measures for hotel units and tourist accommodation during the Coronavirus epidemic if there is no case:

1. Provide disinfectant solutions for use in all areas visitors as well as staff;

2. Instruction and strict application by the staff that no patient - hotel member staff cannot come to work. To return to work requires a written certificate from the doctor;

3. Implement a strict cleaning and disinfection program for all the hotel facilities;

4. Preventive application of special disinfection interventions by spraying disinfectant from a specialized workshop when opening the hotel or in regular intervals;

5. Recommend all customers to report cases they feel unwell or feverish;

6. Good ventilation of all areas of the unit is recommended;

7. Strict implementation of all Good Practices by the food departments and from flooring (disposable gloves, work mask, proper handling garbage, work clothes, etc.).

Special measures for handling a suspected case of the new Coronation (SARS-

CoV-2) in a hotel unit:

If a visitor meets the criteria for the definition of a case of infection with the new one

coronavirus (SARS-CoV-2) as shown below:

• Patient with acute respiratory infection (sudden onset of disease, with at least one of the following symptoms: fever, cough, shortness of breath), with or without the need for hospitalization;
• At least one of the following epidemiological criteria, within the latter 14 days before the onset of symptoms: Close contact with possible or confirmed case of infection or travel history in SARS-CoV-2 sufferers areas based on current epidemiological data then the following applies:

1. The manager of the hotel communicates IMMEDIATELY with national responsible for declaration of suspected case and instructions for dealing with it. Activation of the crisis management team.

2. The patient is advised to stay in his room with the door of the room closed. The air conditioning system of the room can remain open.

3. In a patient with symptoms of a respiratory infection (fever and cough or shortness of breath) are given as a simple surgical mask and tissues.

4. If there is a companion of the patient, who wishes to stay close to him caring (eg spouse), should be given to the accompanying simple surgical mask and to advise him to wash his hands every time he comes in contact with the secretions of the patient (eg saliva) and definitely before the attendant touches his face or eat or drink.

5. Instruct staff to avoid entering their room patient, if there is no significant reason. If need to be, a Hotel member staff is advised to deal exclusively with any suspicious case. This reduces the number of members personnel exposed to the infectious agent.

6. The protective equipment used (simple surgical mask, gloves) should be discarded in a bucket and in no case reused.

7. Hands should be washed after disposing of protective equipment well with soap and water. It is emphasized that the use of gloves does not replace washing hands, which is a very important means of prevention.

Measures in case a hotel guest needs to be limited to his room (quarantine in the hotel area 1-14 days), because he had close contact with a confirmed case of COVID-19;

• It is recommended to feed in the room and the person in isolation not uses the hotels common areas;
• Hotel staff should avoid entering the room if there is not an important reason;
• Upon entering the room, the use of simple surgery is recommended mask and gloves, as well as disposable aprons. 
• When leaving the room, used gloves, apron and the mask is discarded and hand hygiene follows. 
• It is recommended that care be taken so that a limited number is possible staff to contact the person in quarantine.

How is close contact with a COVID-19 case defined at the hotel? 

• Accommodation in the same room with a confirmed case of COVID-19 
• Direct physical contact with confirmed COVID-19 case (eg handshake)
• Contact face to face or stay indoors with confirmed case of COVID-19 at a distance of <2 meters and for a period of> 15 minutes
• Unprotected contact with infectious secretions of a confirmed case (eg meats)

Use of a mask by hotel employees

The use of the mask is recommended:

•  In people with symptoms of respiratory infection (cough, sneezing, runny nose),

to reduce the risk of transmission to others.

•  In people who care for or accompany people with symptoms of infection respiratory, so as not to infect themselves with the infection.

Otherwise, general use of a mask in the workplace is not recommended.

Application of quarantine measures to hotel guests:

General principles

1. Infrastructure: the space must be configured so that it does not further increase it

possible transmission of the infection.

2. Accommodation and supplies: travelers should be provided with adequate food and

water, proper accommodation, clothing, luggage protection and more their assets, appropriate medical care and the necessary means communication in their own language.

3. Communication: Communication with quarantined people should be done in language

understood by them and individuals should be informed of it from the outset duration of quarantine, monitoring of their health, data communication of their embassy in the country, their rights and benefits provided will have during quarantine. Communication should be provided of people in quarantine with their family members. To avoid panic appropriate means of communication must be used.

4. Respect and dignity: Travelers should be treated with respect in terms of human rights, their freedom and to be minimized any inconvenience associated with such measures taking into account gender, their sociocultural, national or religious characteristics.

5. Quarantine duration: The period of 14 days corresponds to the incubation time of the disease according to available information; however it can be extended due to delayed exposure.

6. Staff: All staff working in the quarantine facility must have training on precautions: keeping a distance of 2 meters from other people, using a surgical mask, gloves and hand washing and breathing hygiene, frequent hand hygiene, especially after contact with respiratory secretions, before eating and after using the toilet (hand hygiene involves either cleaning your hands with soap and water or rubbing them hands with an alcoholic solution, rubbing with an alcoholic solution is preferable when hands are not visibly soiled, wash hands with soap and water when they are visibly soiled).

7. People in quarantine: They need to know how to exercise respiratory hygiene and to

realize the importance of covering their nose and mouth with it elbow or a tissue when coughing or sneezing (immediately discard it napkin and perform hand hygiene). The same advice for precautions should be given to all quarantined individuals upon arrival. They must remain in their solitary confinement. If there is a balcony then do not have to communicate with people next door balconies.

8. Ensuring medical care: Health services should be provided to patients.

Requirements for the quarantine area

1. The guest rooms in quarantine must be of sufficient natural condition ventilation. If natural ventilation is not possible, artificial ventilation should be provided to provide 100% fresh air without recycling.

2. Each person should stay in a separate room with an internal individual toilet equipped with liquid soap and water.

3. If it is not possible to quarantine the members of the same family in separate rooms, then there should be a distance between the beds 2 meters. People in quarantine should keep at least 2 meters distance between them at all times.

Archive of staff members and all people in quarantine

For the purposes of public health protection actions, the hotel management must keep a record of staff members and all persons residing in hotel - name, nationality, date of arrival and departure, contact details (address, phone, e-mail) - to make it possible to communicate with the close contacts of any COVID-19 impact, which may be identified afterwards.

PART 2 : Good practices for COVID-19 crisis management within hotel units

Preventive measures and responsibilities in various parts of the hotel during the rise of Coronavirus:

PUBLIC SPACES

Concierge/Front Office Agent:

He supervises the guests and visitors, and guides/leads them to the room/office they have an appointment with. Are not allowed to visit the hotel premises without specific work. It lists visitors. Informs those responsible. In this position there must be a hand sanitizer.

Groom:

Arrival:

Undertakes the transport of their luggage guests in the rooms. Uses disinfectant to his hands after this work. Special care must be taken to be given at the touching points.

Room Service:

Before delivering meals to the guest's room, he must wash them thoroughly with his hands and disinfect them using alcohol gel and transport without food delays. The tray is handed within the room entrance.

Customer departure - suitcase storage:

At the end of the day, we disinfect the club car and its storage area again luggage.

Reception:

The reception will have 2 hand sanitizers, one in the guest area, with one announcement that they should disinfect their hands, and a hand sanitizer for employees, who after the end of customer service should disinfect their hands.

They should also have a surface disinfectant, where after its end customer service, disinfect their fold, and pens or tablets, whatever it has used by guests. Room cards are also disinfected after its delivery from guests that departed.

The handshake between employees and guests is avoided. 

It is avoided the use of money to pay for accommodation and other services and the use of debit and credit cards is preferred.

The same goes for the guest relationship manager.

The lobby area will be disinfected at the beginning of the day, after it has been cleaned using the steam cleaner, where all the soft (salons) and hard surfaces will be cleaned. Hard surfaces can also be disinfected with disinfectant.

The equipment that will be used for the space with the completion of the work should

to be washed and disinfected such as the broom and mop. The cleaning textiles should be washed in the washing machine at 75 C.

FOOD & BEVERAGE

Restaurants - Bars:

The virus is not transmitted through food according to scientific data. But it can be transmitted by sick food handlers or utensils that they are using them.

Buffet Breakfast should be replaced by a la carte breakfast or take away breakfast. Served in-room or at the terrace. Terrace tables sets should have 2 meters distance between them.

There will be a station at the entrance of the restaurant hand disinfection with the indication that before entering the site should disinfect their hands.

During the service he will use all the personal gloves, which he will wear changes every half hour or whenever work changes.

There will be staff who will supervise, during the service, not to refill used plate or glass from customers.

In each change of table, the table must be disinfected with use disinfectant solution.

At the beginning of the day before breakfast, the terrace which will welcome

customers, will be disinfected using the steam cleaner such as chairs and

tables.

Sick guests are fed in their rooms. The staff that carries the trays must receive all the necessary precautions (use mask, disposable gloves and disposable work uniform over clothing work).

The leftovers should be definitely be thrown in the trash. Also in case a patient vomits.

Housekeeping: 

Guest-staff toilets:

Before entering the public toilets there should be a hand sanitizer for guests-staff with a note that before their exit should disinfect their hands.

Cleaning public toilets:

Toilets in public areas should be cleaned more often and specifically per hour, with equipment clearly defined for each toilet separately.

To clean toilets in common areas should be disposable gloves used, which are changed after cleaning each type of toilet (men, women and people with disabilities)

The cleaning process in case of vomiting is described below (action plan for vomiting incidents).

Cleaning and disinfecting a patient's room:

1. The cleaning of patients' rooms should be strictly done "Crisis Management group", some people from the staff that have been trained and are always the same in order to reduce the risk spread of the virus.

2. Good cleaning of the surfaces, which the patient often touches, such as knobs, toilet surfaces, etc., especially if the surfaces are soiled with organic liquids.

3. Cleaning staff are advised to use a simple surgical mask, disposable gloves and waterproof robe. As long as he works, the staff cleanliness should not touch with his hands, his mouth, nose or eyes, to smoke or eat.

4. After removing the gloves, it is necessary to wash your hands thoroughly with water and soap. It is emphasized that the use of gloves does not replace hand washing, which is the most important means of prevention.

5. Fabric surfaces (eg furniture upholstery) should be cleaned with steam device (temperature> 70.).

6. The patient's room should remain closed while the balcony door or the window should be left open to ventilate the room as much as possible more is done

7. When cleaning the room of a client who is ill, it is recommended to paper napkins are used instead of cleaning textiles.

8. The same cloth should not be used for more than one job. The cleaning textiles to be a different color depending on their use, and to are always stored separately to reduce the risk of infection.

9. If the floor staff uses a cloth to wipe and dry the different types of bath, then you need to start with the low types hazard, such as mirror, sink and bathtub, and proceed to high items

hazardous, such as toilets, pigtails and bidets.

10. If mops are used, they should have either one head use either washable head. Reusable heads should be washed daily (65 C).

11. Glassware should be removed from the rooms and replaced with disposable plastic cups. Plastic cups need to be changed daily.

12. Waxed bedding or bedding from a sick room should be placed in a separate bag, preferably in a different color. To the Laundry staff should be made the recommendation to display special care and use disposable gloves and protective clothing handling dirty bedding.

13. All layers and fabrics that have been soiled with vomit should be removed for steam cleaning.

14. Detailed details of the cleaning that was done should be recorded and files are kept.

Action plan for cases of vomiting:

In case of vomiting, especially in the areas that are often used from guests and staff, the "strike team" should be mobilized, trained in the management of such cases. The space should be closed or be isolated from guests for at least an hour and, if necessary, the

windows should be opened to allow air circulation.

Coverage: All areas where there is vomiting should be covered as soon as possible. Place towels, tablecloths, newspapers, etc. on vomiting before you call for help. This will reduce further air pollution.

Evacuation: All guests and staff members who are not necessarily will should be removed from the space and, if possible, the space to completely evacuated. The door should be closed and the windows opened for at least one hour to adequately ventilate the room.

Cleaning: You should be assigned to the special cleaning team to collect it

vomit and thoroughly clean the entire room or space.

Cleaning the rooms of other guests:

The rest of the cleaning staff should continue with their usual duties in the rooms of healthy guests.

1. Particular attention should be paid to the disinfection of all contact points, such as knobs, taps, cisterns, bathroom curtains, telephones, handrails, etc. leaving the disinfectant to act for a long time.

2. They should start by disinfecting the hard surfaces in the bedroom before proceed to the bathroom, completing the cleaning with her basin toilet.

3. The cloth should be discarded immediately in a plastic garbage bag and a new cloth should be used for each room

4. The roofing staff should have a new one at their disposal every day hypochlorite salt solution 1,000 ppm in a bottle with a pulverize; to spray all contact surfaces at the end of cleaning.

Room cleaning after departure of a sick client:

1. When a patient's guest's room is evacuated, it should be cleaned meticulously as soon as possible and ventilated by opening them windows.

2. If some items cannot be cleaned properly, they should consider their rejection.

3. Unused disposable items, e.g. health rolls and plastic cups, will must be discarded.

4. The curtains should be removed from the windows, avoiding as much as possible

to wash them in the washing machine.

5. Bedding should be removed from the bed as well unused bed linen, and be washed in the washing machine- everything must be washed. The washing temperature should be maintained at 65 C(149 ° F) for at least ten minutes or at 71 ° C (160 ° F) for at least three minutes.

6. All surfaces should be thoroughly cleaned with a neutral detergent.

7. Recommended for upholstered furniture and mattresses in the rooms steam cleaning after customer departure. After cleaning, should be disinfected with 0.1% sodium hypochlorite (1000 ppm available chlorine).

8. Rooms that have recently been vacated by customers who were ill will there should be gaps for as long as possible or at least until the above cleaning process is completed.

9. The patient's room as well as any other part that is considered to have infected can be disinfected after emptying with the intervention of a specialist workshop which will be disinfected with disinfectant.

LINEN CLOSET

The staff that sorts the dirty linen must wear: an apron use over his uniform gloves and mask and adhere to the rules of hygiene (no jewelry, etc.).

The area where the dirty linen is sorted should not be near them pure linen.

Strollers or bags used for dirty linen should also be marked not to be confused with the equipment of the clean.

MAINTENANCE

Maintenance staff should be provided with disinfectant and gloves and when entering customer rooms to repair any damage to wear gloves. After leaving the rooms, they take off their gloves and disinfect their hands with the disinfectant solution they must bring with them.

Water supply:

The cold water of the network should have residual values throughout the network chlorine at 0.5 ppm, even at the farthest point of the network.

We record daily the prices of chlorine in various places, with an emphasis on one near and far, and in the customers' showers in the pools.

Swimming pools:

Pools should not be used by patients or relatives of those who live at the same room. The management of the pool should be done according to the instructions of its manufacturer and the following should definitely be ensured:

1. There must be a documented cleaning and disinfection system chemically.

2. A file should be kept with the chemical dosages of the pool and be available for inspection. Records in the file should, as a minimum, be signed by the pool maintenance manager and include date, time, chemicals used, dosage and the results of the measurements.

3. Verification with the required sampling, the frequency of which it is recommended to double (at least 2 samples per week) for the time period of the next 4 months (and may be extended).

4. The water recirculation system of the swimming pools that should be to be constantly updated throughout their operation, at a rate that ensures its complete renewal in no more than 4 hours and in special cases of 6 hours. Renewal must be achieved either continuously

flow of fresh clean water, or by recirculating the water of the tanks after previous cleaning and disinfection. The recirculation system-water purification-disinfection will work all hours of use in tanks and beyond for as long as is required to secure clear water suitable from a microbiological point of view.

5. Measurement of chlorine residue in the water of swimming pools which will be done chromatographically by the DPD method (Diethylparafeninyldiamine).

Appropriate rates

Free chlorine- Between 0.4 and 0.7 mg / fixed 24 hours a day (National legislation)

1-2 ppm (ABTA / tour operator requirements)

pH Between 7.2-7.6 (7.4 is the ideal rates)

Temperature 29 C-30 C

6. Chlorine shock should be done weekly for as long as the crisis lasts.

WAREHOUSE :

The supplier takes care of all the checks required according to its already existing procedure but particularly oversees its cleanliness of the supplier's vehicle. So:

1. As long as the COVID-19 crisis lasts, everything is ready for consumption products (eg breads) must be pre-packaged. Exceptions are fruits and vegetables that should be stored protected.

2. Requires the supplier during the process of unloading his order to they wear gloves as he does.

3. The Warehouse Manager arranges the products in the warehouse or refrigerators by unpacking the products that are in boxes keeping the data traceability.

4. At the end of each task, he discards the gloves and washes his hands thoroughly according to the directives.

Waste Management - Recycling:

1. It is essential that all involved know that all means of protection such as gloves, disinfectant wipes, masks, disinfectants are not recycled and should be placed in mixed waste bags.

2. In a pandemic period, garbage bags should not be left open or half open. It is preferred the special bags that close with a cord which must be hermetically sealed.

3. Garbage bags must be placed inside the bins and buckets remain closed so that there is no contact or possibility of contamination neither humans nor stray or transient pets. They should not stay in bags outside and around the bins. In case the bucket is already full is looking for a nearby bucket.

4. Works that produce extra amounts of waste should be avoided such as repairs and repairs as well as the disposal of bulky items that are sources of infection.

5. The bins must be cleaned and disinfected properly so that they do not leak and become a microbial source. They must be used to open them gloves or special pedals to those who have.

6. In case of quarantine or case of hotel accidents:

Recyclable waste (plastics, paper, and metals) is not segregated in order to protect employees working in the collection as well in material sorting centers that often separate recyclable materials by hand.

Mixed waste bags should be filled to a maximum of ? they are tightly tied and placed in a second bag that closes tightly.

Make sure the bags are strong, without holes.

To close, tie and transport the garbage bags must use gloves which are discarded in subsequent bags waste that we will use.

7. In case of non-existence of cases:

Recycling continues as before but special care is taken not to the protective means used are recyclable such as gloves, disinfectant wipes, masks, disinfectants, etc. because they are not recycled and must be placed in mixed bags waste.

8. Mixed waste bags must be filled to a maximum of 2/3 and to be tied tightly.

9. For closing, tying and transporting garbage bags in bins gloves are used.

10. Waste management is done by the personal (auxiliary) staff protective clothing.

11. Waste should not be left in kitchens and premises focus during the night but be transported out of the kitchens and placed in the waste refrigerator.

Contractors:

Transfer:

Drivers, who transport our guests from the airport or stations to our hotel should have been cleaned - disinfected their vehicle. Also, it is not allowed to transport other customers together.

Third-party Laundry:

The agreement with the partner must be guaranteed:

1. Our linen is washed on its own and not with other customers.

2. The infected are washed separately and at washing temperatures where the temperature at 65 ° C (149 ° F) for at least ten minutes or at 71 ° C (160 ° F) for at least three minutes, and should be able to be documented if requested.

3. They should have separate equipment for dirty linen and for them pure linen. Pure linen should not be placed on carts they get dirty. Gloves are used when transporting them.

They should have a written procedure for managing infectious linen.

Communication Crisis Management:

1. The calm treatment of the crisis (presence of a suspect or confirmed case) and avoiding panic and spasmodic measures is perhaps and 50% of successful management

2. Activate a crisis response team. Call the occupational physician.

Appointment of Crisis Management Officer (PSC) who will undertake the communication

with all interested parties (customers, health authorities, community, tour operators etc.).

3. Informing other customers and providing instructions to make them feel safe.

4. Informing the staff about organized and cool treatment in avoid creating panic situations. Early planning and the effective prevention and information will ensure their health visitors and staff, but also the maintenance of orderly operation of the unit.

5. Communication of the PSC with the tour operator in order to ensure smooth customer stay for the 14 days required in quarantine or for his transfer to the hospital if deemed necessary.

6. If it is about individual customers then the PSC in collaboration with the Booking Department should contact all parties (airline, embassy, family patient) in order to organize both stay in hospitalization or quarantine but also the return of customers after recovery

in their homeland.

7. Strict adherence to medical confidentiality and protect personal data of all guest including patients.

Legionella 

The risk of Legionella’s disease can be minimized.

To reduce the risk of Legionella, it is recommended to hoteliers and other accommodation owners to follow the following 15-point plan:

1. Define a specific person as responsible for controlling Legionella.

2. Make sure that the person in charge has sufficient training and experience to be able to perform effectively its role as well as that the rest of the staff is trained to realizes the importance of his own role in controlling Legionella.

3. Keep the hot water steadily hot and in constant circulation: temperature 50 ° C - 60 ° C (be too hot during the hand dip test for a few seconds) throughout the system of hot water.

4. Always keep cold water steady cold. It should remain at temperatures below 20 ° C in

the whole system and to all outputs (this may not be possible when the temperature

environment is high, but every effort should be made to ensure it that cold water entering the storage and storage areas remains as far as possible colder).

5. At least once a week if the rooms are not occupied and always before entering visitors, open all taps and showers in the guest rooms and other areas and let the water run for several minutes (until it reaches the temperatures mentioned in the points 3 and 4).

6. Keep shower heads and faucets clean and free of salt deposits.

7. Clean and disinfect cooling towers and connected pipes regularly in air conditioning systems - at least twice a year.

8. Clean, drain and disinfect water heaters (water heaters) once a year.

9. Disinfect the hot water system with high concentration chlorine solution (50mg / l) for 2–4 hours after work on the system and water heaters.

10. Clean and disinfect all water filters regularly, according to the manufacturer's instructions,

at least one to three months.

11. Monthly inspect water tanks, cooling towers and visible piping. Make sure that

all covers are intact and firmly in place.

12. Inspect the inside of cold water tanks at least once a year and disinfect with

50mg / l chlorine solution and clean if there are deposits or any impurities.

13. Make sure that any modifications or new installations on your system do not cause intermittent or no water flow in the piping systems and disinfect the system after each job.

14. If there is a spa pool (also known as a whirlpool, Jacuzzi, spa bath), make sure:

- is constantly enriched with a solution of chlorine or bromine 2–3mg / l and that pH levels are controlled at least three times a day,

- every day at least half the amount of water is replaced,

- sand filters are washed daily with reverse flow,

- the whole system is cleaned and disinfected once a week.

15. Record all water treatment indicators daily, such as temperature, pH and

chlorine concentrations and make sure they are checked regularly by the accommodation manager.

Additional Considerations:

Each staff member must bring a medical certificate.

Replace in-room glasses with disposable glasses. 

Place two disinfectants at the reception in different places (one for staff and one for guests)

Strict number of cutlery and dishes according to the number of people in-room (if it is the case).

Remove in-room printed material .

Remove stored pillows and blankets in the room.

Two sachets of tea, two sugar and two coffee.

Trying keeping the room free for 24 hours from the latest check-out.

Do not recycle items used by the guest (water bottle)

Remove the crossbar from the bed runners and decorative pillows

Transparent protection for the lobby furniture.

Place wet tissue disinfectant paper napkin inside the room.

Remove any carpets from the room and from public spaces (corridor, entrance) if you have a parquet or marble floor.

Reception and waiters

Gloves for staff who come into contact with guests and change according to the operations performed but will not be used for more than 2 hours / pair.

Housekeeping

Rubber gloves set per cleaning room

Mask

Disposable hospital cover shoes and disposable apron (changed for each room).

Textiles and mop heads used for cleaning are not reused in another room / public space and should be washed at 75 degrees.

Kitchen

Gloves

Disposable hospital cover shoes and disposable apron

Hair protection cap

Sources:

1. 2019 Novel Coronavirus (2019‐nCoV): Strategic preparedness and response plan,

WHO, 03-02-2020

2. Water, sanitation, hygiene, and waste management for the COVID-19 virus, WHO,

19-3-20

3. Key considerations for repatriation and quarantine of travellers in relation to the

outbreak of novel coronavirus 2019-nCoV, WHO, 11.03.2020

4. Disinfection of environments in healthcare and non-healthcare settings potentially

contaminated with SARS-CoV-2, ECDC, Technical Report, March 2020

5. Coronavirus disease 2019 (COVID-19) pandemic: increased transmission in the

EU/EEA and the UK –seventh update, 25 March, ECDC

6. BE SAFER P.C. – Guidelines for COVID-19

7. ECDC HEALTH INFORMATION Legionnaires’ disease for managers of tourist accommodation

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https://www.youtube.com/watch?v=ZnSjFr6J9HI

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