Internal Protocol for Clean and Safe

Requirement

Response

Ensure that customers are aware of and have access to this Internal Protocol regarding the COVID-19 coronavirus outbreak . (The form of access to information must be identified)

This Internal Protocol is made available to customers on our website perfectshorebaleal.com, and via printed copy if any customer requests it.

How to comply with basic infection prevention and control precautions regarding the COVID-19 coronavirus outbreak.

Guests are prompted at check in to refer to posters which detail the basic measures in operation, including official guidance from the DGS.

How to find a pharmacy to buy personal protective equipment

Information on the nearest pharmacy is provided in the information book..

Ensure that customers know how to comply with precautions in the shared kitchen

Information (a poster) is provided in guest rooms and in the kitchen

Ensure that customers know how to comply with precautions during breakfast

Information (a poster) is provided in the kitchen

Requirement

Response

Washing and disinfection, in accordance with this internal protocol, of the surfaces where employees and customers circulate, ensuring the control and prevention of infections and resistance to antimicrobials.

A cleaning schedule is followed for all relevant surfaces, including the transport vehicle.

“Perfect Shore – internal protocol register”

Cleaning surfaces and objects in common use several times a day (including counters, light and elevator switches, door handles, cabinet handles).

A cleaning schedule is followed for all relevant surfaces and objects

“Perfect Shore – internal protocol register”

Preference will be given to wet cleaning, over dry cleaning and the use of vacuum cleaner.

Wet cleaning is performed wherever possible

Air renovation of rooms and enclosed spaces is done regularly.

Common spaces are ventilated a minimum of twice per day, including at breakfast.

Rooms are ventilated during cleaning (if cleaning was requested by the guest).

Guests are reminded to ventilate their rooms.

Disinfection of the swimming pool or other equipment in SPA ‘ s / wellness areas (where available).

Not applicable

Disinfection of the jacuzzi (whenever it exists) is done regularly with the emptying of all water followed by washing and disinfection; later it is filled with clean water and disinfected with adequate chlorine.

Not applicable

In the areas of restaurants and beverages, the hygiene of utensils, equipment and surfaces is reinforced.

At breakfast, groups are allocated a table, chairs and utensils for their use (not shared with others). These are washed thoroughly between uses, in the dishwasher where possible.

After breakfast, all surfaces and objects are washed and disinfected.

In the areas of restaurants and beverages, the direct manipulation of food by customers and employees is avoided where possible.

When preparing breakfast, employees wear gloves to avoid touching the food. Each group of guests has a separate breakfast box prepared.

In the restaurant / cafeteria areas, effective cleaning must be ensured when one customer leaves and another enters the same table.

Guests are allocated the following for exclusive use during their stay:

• A table and chairs inside

• Plates and cutlery etc

• Tea, coffee, salt, pepper

• A box for food

• A box for food in the fridge

These are all washed and disinfected before use by the next group.

The bucket and mop for the floor are usually reusable, so you must ensure that these devices are cleaned and disinfected at the end of each use. The bucket and mop must be distinguished by area. For example: the bucket and mop used in bathrooms, should not be used in eating areas, or in other public spaces.

Separate mops for each of:

• Bedrooms and bathrooms

• Public spaces

Washed and disinfected at the end of each use.

For the floor, washing should be performed with hot water and common detergent, followed by disinfection with a bleach solution diluted in water. It is recommended that the cleaning frequency is at least twice a day .

In the public areas, the floors are cleaned with detergent and disinfected at a frequency which is proportionate to the level of guest use.

In sanitary facilities, washing should preferably be carried out with a product that contains detergent and disinfectant in its composition because it is easier to apply and disinfect.

All sanitary facilities are private, so are cleaned only if requested by the guest.

After checkout, facilities are cleaned with detergent and disinfectant.

In spaces where children may be playing, cleaning must be reinforced several times a day.

When different groups of children are present, the relevant surfaces are cleaned after each play session.

The transport vehicle is cleaned and disinfected regularly

The following measures are in place for the transport vehicle:

• Different groups are seated separately

• Surfaces commonly touched are cleaned and disinfected between groups

The activity equipment is cleaned and disinfected regularly

The following measures are in place for surfboards, bicycles and skateboards:

• Cleaning and disinfection between uses by different groups

Requirement

Response

Place to isolate people that can be detected as suspected or confirmed cases of COVID-19, which should preferably have natural ventilation, or mechanical ventilation system, and have smooth and washable coverings, bathroom, stock of cleaning materials, masks surgical gloves and disposable gloves, thermometer, autonomous waste container, waste bags, used clothes collection bags, kit with water and some non-perishable foods.

The isolation space is the room of the guest. At Perfect Shore all rooms are private. The guest should continue to use their private bathroom.

Once declared an isolation space, the hotel staff shall deliver the required materials, as stated in the box to the left, to the room, in order to equip it correctly.

Requirement

Response

The definition of specific care for changing bed linen and cleaning in the rooms, with two spaced intervals and with adequate protection according to the internal protocol.

Cleaning between different guests (i.e. on a ‘changeover’ day, when one group leaves and another arrives) is done in two stages:

• Removal of used bed linen (at least one hour after check out)

• Cleaning, disinfection and new bed linen (at least two hours after stage 1)

The removal of bed linen and towels is done without shaking or shaking it, rolling it outwards, without touching the body and transporting it directly to the washing machine.

The task is done as described.

Washing separately at the machine and at high temperatures of the bed linen / towels (about 60ºC).

The task is done by a professional laundry service.

The washing and disinfection of units whenever you change the client.

Units are washed and then disinfected with chlorine bleach.

Consider protecting the TV and air conditioning controls (eg wrapping in plastic) .

TV remotes are disinfected individually.

Storage of materials for accommodation units

All materials for the accommodation units are stored in a secure place where they do not come into contact with other people or objects. This includes the following materials:

• Bed linen

• Towels

• Bath mats

• Room mats

• Hand towels

Storage of materials for client activities

Materials for client activities are stored in the garage and disinfected after each use. This includes the following materials:

• Surfboards

• Bicycles

• Skateboards

Layout of the common areas to enable social distancing

Tables in the breakfast area are arranged so that people from different groups are 1.5m apart, and facing in different directions. Tables are more than 1.5m from the technical area.

In other common areas, including the garden, there exists adequate space for people to maintain 1.5m between groups.

Requirement

Response

Dispensers of alcohol-based antiseptic solution or alcohol-based solution near the entry / exit points, and whenever applicable by floor, at the entrance to the restaurant, bar and common sanitary facilities.

Provided at these places:

• Entrance to establishment

• Entrance to kitchen

• In transport vehicle

Liquid soap for hand washing and paper towels, in all sanitary facilities.

Provided in the kitchen and all bathrooms.

Waste container with non-manual opening and plastic bag.

Provided in the kitchen, bathrooms and rooms.

Disinfection foot bath before entering the accommodation.

Not proportionate as the number of people using the property is low.

Requirement

Response

All Employees received information and / or specific training on (a) Internal protocol for the COVID-19 coronavirus outbreak, and (b) How to comply with basic infection prevention and control precautions for the COVID-19 coronavirus outbreak, including the procedures:

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

• respiratory label : coughing or sneezing into the flared forearm or using a tissue, which should then be immediately thrown away; hand hygiene always after coughing or sneezing and after blowing; and to touch the eyes, nose and mouth with your hands.

• social conduct : change the frequency and form of contact between workers and between them and customers, avoiding (when possible) close contact, handshakes, kisses, shared jobs, face-to-face meetings and sharing of food, utensils, glasses and towels .

Complete as described.

How to comply with daily self-monitoring to assess fever, check for cough or difficulty breathing.

Complete as described.

How to comply with the guidelines of the Directorate General for Health for cleaning surfaces and treating clothes in establishments.

Complete. All employees have read the DGS guidance:

008/2020 Procedimentos de prevenção, controlo e vigilância em hotéis

Selo Clean & Safe 2021 – Alojamento Local

Requirement

Response

In sufficient numbers for all employees (masks, gloves, visor, gown or apron, cap, shoe coverings).

The following equipment is provided for staff:

• Apron (cleaning staff only)

• Single use gloves

• Mask

• Shoe coverings (cleaning staff only)

• Goggles (cleaning staff only)

The uniform employees must be washed in separate machining and at high temperatures (about 60°C).

Employee uniforms are washed separately at 60°C.

Requirement

Response

Have an employee responsible for triggering the procedures in case of suspected infection (accompanying the person with symptoms to the isolation space, providing the necessary assistance and contacting the national health service).

Alex or Clare

(there are no other employees at Perfect Shore)

Requirement

Response

The ability to undertake daily monitoring for evaluation of fever, presence of cough or difficulty in breathing.

All employees are able to do this. If required, it is registered in “Perfect Shore – internal protocol register”.

Behaviours to be adopted by the staff:

• Keep the distance between employees and customers and avoid physical contact, including handshakes

• Do not enter and leave the establishments with the establishment’s uniform

• Keep your hair up

• Excessive use of personal ornaments (bracelets, threads, rings, etc.) is not recommended

• At the entrance of personnel, have a damp mat to clean the sole of the shoes and regularly change that mat 

• Breaks and staggered meal times to avoid encounters in staff / dining areas

All of these behaviours have been adopted by all staff, except the damp mat at the entrance and staggered meal times which are not proportionate given the low number of staff.

Behaviours during the preparation of breakfast

The employee preparing breakfast ensures that they wear:

• Clean gloves

• A hair tie or covering

• A mask

• A clean apron

Behaviours during the serving of breakfast

• Separate breakfast pack for each group

• All plates etc washed in the dishwasher afterwards

The professionals of cleaning should take the correct precautions in the handling, dilution and application of detergents and disinfectants to ensure safety and good ventilation.

Cleaning materials are prepared in advance according to the manufacturer’s instructions. Cleaning staff apply them in a safe manner and with adequate ventilation.

Requirement

Response

Stock of cleaning materials for single use proportional to the size of the project , including cleaning wipes for single use moistened with disinfectant, bleach and alcohol at 70%.

Stock checked daily:

• Bleach

• Detergent

• Alcohol 70%

• Disinfectant wipes

• Cleaning cloths (single use)

Cleaning cloths are not reused between spaces

Cloths for cleaning are colour coded:

• Pink for wash basins and showers

• Blue for toilets

• Multi for public areas

Appropriate products are used for cleaning

Cleaning is performed with either soap and water or detergent

Appropriate products are used for disinfection

Bleach at the concentration stated by the manufacturer, or alcohol at 70%.

Products are left to air dry.

Requirement

Response

Definition of service schedules and / or shifts with a reduction in the simultaneous number of employees – The creation of teams may allow greater control of safety and hygiene rules

Not required (staff all come from the same household)

Definition of rules / phasing of acts of cleaning of accommodation units

Not required (staff all come from the same household)

Requirement

Response

Personal protective equipment (individual protective kits with a mask and disinfectant gel, with the possibility of adding gloves, visor or others) available to customers (for stock definition, the maximum capacity of the establishment must be taken into account).

Masks 0.50EUR

Gloves 0.50EUR / pair

Wipes 2EUR / pack

Disinfectant gel provided

Soap and paper towels provided

Requirement

Response

Definition of simple and clear rules for staying in common spaces (differentiated meal times, gym, SPA, swimming pool , etc ….) Accessible to all (in several languages, dissemination in appropriate places, etc.).

Specific simple rules shown below, and described in the guest rooms in four languages.

Behaviour for all common indoor spaces

• Try to avoid sharing the space with other groups

• Wash hands

• Cough or sneeze into your elbow or a tissue

• Wear a mask (for all guests of 10 years old and over) unless seated at the table to eat

• Ventilate the room

Behaviour when using the garden

• Maintain 1.5m from other groups if possible

Behaviour during breakfast, or when using the shared kitchen to prepare or store food.

• Wash hands first

• Use only your allocated plates, table and chairs

• Use only your allocated breakfast box

• Eat outside if possible

Cleaning the shared kitchen after you’ve used it. Note: not required after breakfast as the staff will clean and disinfect in this case.

• Take a clean sponge, cloth and gloves to clean afterwards

• Place used items in the dishwasher

• Wash and disinfect appliances and surfaces with soap and the dilute bleach provided (alcohol for the worktop)

• Place used sponge, cloth and gloves in the wash bucket

• Wash hands

Food hygiene

• Wash hands first, and frequently

• Keep raw and cooked food separate

• Cook food thoroughly

• Eat food promptly, or store in the fridge

• Wash raw food before eating

Requirement

Response

The responsible employee must accompany the suspect of infection to the isolation space, provide the necessary assistance and contact the National Health Service.

Responsible employees are aware.

Requirement

Response

The decontamination of the isolation area whenever positive cases of infection and improvement of cleaning and disinfection whenever patients suspected of infection, especially in areas most often handled and used the same as the directions Direção General de Saude.

Decontamination is performed according to DGS document “008/2020 Procedimentos de prevenção, controlo e vigilância em hotéis”

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

Done as described.