axis hotels internal protocol clean & safe

AXIS HOTELS

INTERNAL PROTOCOL CLEAN & SAFE

http://www.axishoteis.com/


AXIS HOTELS INTERNAL PROTOCOL CLEAN & SAFE 2

PORTUGAL AS A

CONFIDENCE AND

SECURITY TOURIST

DESTINATION

TAKE THE COMMITMENT

IN COMPLIANCE WITH RECOMMENDATIONS ISSUED BY:

National Tourist Authority

Articulation



PORTUGAL AS

A CONFIDENCE

AND SECURITY

TOURIST

DESTINATION

Turismo de Portugal created a “Clean

and Safe” stamp of approval to

distinguish tourist activities which are

compliant with hygiene and cleaning

requirements for the prevention and

control of COVID-19 and other possible

infections.

These measures require the creation of

an internal protocol, in conjunction

with the recommendations of the

Directorate-General for Health, which

ensures the necessary hygiene to avoid

risks of contagion and ensure safe

procedures for the operation of tourist

activities.


WHAT IS “CLEAN AND SAFE” SEAL



AXIS HOTELS

Internal Protocol

Clean & Safe

This establishment declares to fulfill the requirements defined by Turismo de Portugal(governmental supervisor entity for the tourism in Portugal), in accordance with the guidelines ofthe Directorate General of Health (DGS) which allows to consider it AXIS HOTELS CLEAN & SAFE.

o GENERAL INFORMATION

o PREVENTION AND CONTROL OF THE INFECTION

o DAILY ASSESSMENT AND MONITORING OF BODY TEMPERATURE

o SPECIFIC PROCEDURES BY EACH SECTION

o CLEANING AND DISINFECTION

o WASTE MANAGEMENT

o PROCEDURES CHECKLIST




TRAINING AND COMMUNICATION TO EMPLOYEES

PLACING INFORMATION ON PREVENTION OF CLEAN & SAFE IN ALL SERVICE AREAS

POSTING THE CLEAN AND SAFE SEAL IN A VISIBLE PLACE

PLACEMENT OF HAND GEL DISPENSERS AT THE HOTEL'S ENTRANCE AND EXIT POINTS, EVERY FLOOR,

RESTAURANT ENTRANCE, BAR, AND COMMON SANITARY INSTALLATIONS

DISCLOSURE CUSTOMER PROTOCOL - BEHAVIOR TO ADOPT AT THE HOTEL

UPDATING THE SERVICES DIRECTORIES WITH ADDITIONAL INFORMATION ABOUT CLEAN & SAFE

DAILY CLEANING OF THE COMMON AREAS, FLOOR, BENCHES, FRONT-OFFICE, ELEVATORS,

BATHROOMS AND DOORS

DISTANCING OF THE HOTEL FURNITURE TO SIMPLIFY THE CLEANING AND CIRCULATION OF PEOPLE

CONFER AND CONTROL CLEAN & SAFE CHECKLIST

GENERAL – Action Plan

AXIS HOTELS INTERNAL PROTOCOL CLEAN & SAFE5



HANDWASHING


Hands must be washed and disinfected several times during the

working period and especially in the following cases:

o When the employee arrives at the workplace

o Just before starting to work

o Between each customer service

o After coughing or sneezing

o After protecting a sneeze or cough

o After touching hair, eyes, nose, mouth, ears or body

o After handling wipes with secretions

o Before and after consuming meals

o The moment before and after a visit to the bathroom

o After touching heavily handled surfaces, handles, handrails,

keyboards

o After touching tools, machines, dirty objects, namely packaging,

garbage and solid waste

o Whenever common areas and the most frequented areas are

touched



COUGH ETIQUETTE


When coughing or sneezing, do not use your hands,

they are one of the main vehicles for transmitting the

disease. Use a PAPER TISSUE or your FOREARM.

THROW THE TISSUE IN THE GARBAGE and WASH

ALWAYS YOUR HANDS after coughing or sneezing.



SOCIAL CONDUCT RULES


o Change the frequency and form of contact

between employees and customers

o Maintain a safe distance of 2 meters

o Avoid close contact: handshaking, kissing and

sharing the workplace

o Wear a mask at the reception - Receptionists

o Wear a mask, gloves and disposable apron -

Housekeeping

o Wear a mask in the Restaurant, Bar and Terrace -

Waiters

o Use Personal Protective Equipment according to

each activity sector, such as: mask, disposable

gloves, disposable apron



o Measure body temperature daily, wheneverentering and leaving the hotel. Each ownemployee is responsible for this task

o If anybody has symptoms of respiratoryinfection (cough, fever), shouldimmediately report it to the hotel manager,leave the hotel premises, and call SNS-24(Portuguese HNS) - 808242424

MONITOR BODY TEMPERATURE




o If there is a suspected case at work, theemployee should be isolated in a roomdesignated as a containment / isolation zone

o If there is a suspected case with a client, theclient should be isolated in his hotel room,which will be designated and identified as acontainment / isolation zone

o Both isolation / containment areas must beequipped with suitable material

o There should be an inventory of the materialin the containment / isolation area

ISOLATION OF EMPLOYEES AND COVID-19 CUSTOMERS




HOW TO ACT – ACTION PLAN


INFORM THE EMPLOYEE THAT:

IF HE IS AT HOME CALL TO SNS 24IF HE IS GOING TO WORKPLACE:

RETURNS HOME




EMPLOYEE WITH SYMPTOMSDESIGNATED RESPONSIBLE

EMPLOYEE INFORM HIS CHIEF ABOUT THE SITUATION AND GOES TO THE ISOLATION ZONE

Chief of the department contacts the

employer, informing him of the

situation and ensures the assistance

needed to the employee/ costumer

If possible the employer should

be contacted by phone

The communication process must be

agile and as efficient as possible





Handwashing - with hand sanitizer

Use of surgical face mask

Monitor and register body

temperature

Employee informs the

employer of non-validation

Employer informs the

responsible medical officer

Employee contacts SNS24 808 24 24 24

SNS inquire the employee

No suspected case Suspected case

Situation assessment by SNS24

that informs the employee

SNS24 adopts the procedure according to the situation SNS24 contacts the “doctor support line” (LAM)

CLOSED CASE ON COVID-19




ACTION PLAN


The Service Receptionist is

responsible for:

o Accompany the person with

symptoms to the isolation space

o Provide the necessary assistance

o Establish a contact link with the

National Health Service

STAFF ASSIGNMENT

Identify, for each work shift, the employee responsible

for triggering the procedures in case of suspected

infection.



FRONT DESK

o Acrylic barrier for protection of the Front-office area

o Attendance point with safety markings on the floor

o Ensure a safety distance of 2 meters between customers

o Ensure a queue for Check in and another for Check out

o Use personal protective equipment appropriate to the front desk activity.Dispose of personal protective equipment after each working hour, or ifdamaged, in a separate dustbin.

o Use alcohol gel before and after each customer service

o Use alcohol-based wipes to clean the keyboard

o Suggest the use by customers of the electronic payment method

o Ensure conditions and means that allow users to periodically disinfect handsat the main points of contact at the Hotel

o Ensure that the client has adopted safety measures, such as disinfectinghands and wearing a mask, after passing through the Disinfection Corner

o Ensure the adoption of the recommendations of the Directorate General ofHealth in the Hotel Space




RESTAURANTBreakfasts and Meals

o Breakfast area reduced up to 50%, and tables 2 meters apart

o The customer's entrance to the restaurant must be controlled by an employee

who explains the functioning of the customer's service and ensures that the

people in the line respect the mandatory safety distance. Mandatory use of

the entrance and exit circuit of the restaurant

o The use of mask by the customers is mandatory in the restaurant

o Hand sanitizer is available at the entrance of the restaurant and its use is

mandatory

o The buffet service area is controlled. The customer's entry into this area is

controlled, in order to guarantee compliance with the maximum number of

people who can stay in this area simultaneously

o At the entrance to the Buffet area, customers can find disposable gloves,

which they must wear all the time while reamain in this area. When leaving the

area, the gloves must be left in their own dustbin. Gloves cannot be reused.

Whenever the customer re-enters this area, he must wear new gloves

o The employee must disinfect hands in front of the customer, whenever

necessary

o Mise en place with cutlery and napkins packaged in the presence of the

customer, ensuring the necessary hygiene

o Change towels and clean tables with recommended products between

each customer





RESTAURANTBreakfasts and Meals

o Individuals used on tables, must be disinfected after eachuse

o Provide breakfast and Room Service in the room, withoutservice charge

o Disposable Letters and Menus

o Put drinks on tables, do not serve

o Privileging the use of terrace and outdoor spaces

o Ensure that the restaurant is cleaned 6 times a day

o Encourage advance booking of seats

o Ensure good ventilation and air renewal in the restaurantarea through open doors and windows

o Display the maximum capacity of people in a visibleplace



BAR

o BAR area layout - eliminate counter seats

o Layout of the terrace area with 2 meters distance

o The service is done at the table

o Keep a safe distance from the Bar area, so that thecustomer is served by an employee and sees the exhibitionof all available products

o Always have an employee with personal protectiveequipment to serve the customer

o Disinfect hands frequently during the costumer service

o Privileging the use of spaces for customers in outdoorareas, such as terraces

o Display of maximum capacity people / service in a visibleplace




o Use personal protective equipment appropriate to the activity

o Wear disposable gloves to prepare and handle food

o Do not use the same gloves in a dirty and clean area. Replacethe gloves whenever it damages or every time a task isinterrupted

o Do not come into contact with ready-to-eat food with your ownhands, and must use appropriate utensils, such as spatulas, tongsand gloves

o Ensure good ventilation and air renewal in the kitchen areathrouhg opening doors and windows, if possible

o Place the exhaust in extraction mode and not in air circulationmode

o Have disinfectant alcohol to ensure hand hygiene and the mostfrequently used areas

o Ensure the adoption of the recommendations of the DirectorateGeneral of Health (DGS) and HACCP

KITCHEN




KITCHEN


KEEP CLEAN

SEPARATE RAW FOOD

FROM COOKED FOOD

FOOD WELL COOKED

KEEP FOODS AT SAFE TEMPERATURES

USE SAFE WATER AND RAW MATERIALS



MEETING ROOMSEVENTS


Meeting rooms / Events

• Always have a housekeeper with personal

protective equipment to clean and sanitize

the rooms whenever customers leave the

rooms, or during moments of meeting break

• Disinfection of all surfaces, objects of

common use, such as tables, counters, chairs,

TV controls, switches, knobs and handles

• Renew the air in the rooms and enclosed

spaces before and after each meeting.

Renew air during the meeting if it is longer

than 1Hour



HOUSEKEEPING

o Provide necessary training to housekeeping team inaccordance with the VILEDA cleaning protocol

o Always have a housekeeper with suitable kit of personalprotective equipment

o The change of personal protective equipments must be madeduring the lunch break and shift change periods

o The housekeeper must follow Vileda's cleaning protocol

o Housekeepers uniforms are washed in the hotel at 60° for 30minutes

o Deep cleaning of all surfaces, objects of common use, such astables, counters, TV controls, switches, taps, knobs and handles

o Always use a vacuum cleaner with HEPA filter

o Cleaning the room while the client is in the room is prohibited

o Renew the air in the rooms, opening windows while cleaningthe room

o Leave the rooms unoccupied for at least 24 hours after check-out and after sanitizing and cleaning (articulate the service withthe reception)

o Use all necessary procedures to remove bed linen andbathroom towels, without shaking, rolling outwards withouttouching the body


Cleaning and maintenanceRooms



HOUSEKEEPING


Bedroom Textiles Removal

Bedroom Textiles Removal

Wrap from the outside to

the inside

Make a package

Carriage the bedroom textiles

Do not touch bedroom textiles against the body



INSTALLATIONS AND EQUIPMENT CLEANING AND DISINFECTION -GUIDELINES


Strong procedures of cleaning and disinfection

Increase the cleaning frequency

Special attention to surfaces with the greatest risk of contact

Advisable to use products that reduce the risk of cross contamination

Use of personal protective equipment



SPECIFIC CLEANING AND DISINFECTION


Use Color Code

Avoid the risk of cross contamination

Specific utensils for each

cleaning task




Principle:

AVOID RISK OF

CROSS CONTAMINATION

System using "pre-impregnable reusable"


HygienicSafeSimpleEffectiveErgonomicEconomicSustainability




AVOID CROSS CONTAMINATION RISK:

• Use a Mop for each room occupied

• Use color code for different areas


1. Building Entrance

2. Surfaces 3. Floor Cleaning



AVOID CROSS CONTAMINATION RISK

CLEANING ANDDISINFECTIONWC


Cleaning cloth for washbasins.

Ex: yellow color

Cleaning cloth for toilets (exterior).

Ex: red color

Do not use cleaning cloths for

inside of the toilets. Use toilet

brush





• Clean / sanitize without using buckets or mops

• Pre-impregnate the necessary number of cloths

and mops with the appropriate chemical solution

• 100% microfiber cloths available in 4 colors with

a durability of +350 washes

• 100% microfiber mops with a durability > to

500 washes

• Use color code method

• 1 mop and cloths = 1 occupied room and other

areas

• Lastly send all textiles to the laundry The next

day repeat the whole process:

• Impregnate -> Use -> WashSmart Cleaning



CLEANING ANDDESINFECTIONDETERGENT


ULTRA-CONCENTRATED DEODORIZING DETERGENT • Easy dosage for use with the

PATIO system • High deodorizing power • Neutral in all super / ides

HOW TO USEFor washing floors: RATIO-MIX Bucket 8 L bucket, dilution letter K. RATIO-SHOT Bucket 8 Lbucket, place the dilution button at 12 ml and press once. To disinfect and sanitize, preparethe product in the bottle and spray it in the trash or source of bad smell. To disinfect thesanitizer ready For use, spray on the cloth, proceed to wash the surface, turn the cloth overand rinse or rinse.

DILUTIONWith RATIO-MIX and RATIO-SHOT Bucket system.

TECHNICAL DATAAPPEARANCE: Clear liquidCOLOR: BlueODOR: MentholatedpineVOC: 5,60%



SPA/GYM

Specific protocol for each hotel. Available to consult.




SWIMMING POOLSo Implement Rules for pool Occupation

o Determine that access is exclusive to guests

o Define the maximum allowed occupation according to the distance

between guests

o In spaces with equipment (chairs, stems, loungers) allow a distance

of 3 meters

o Interdiction of equipment for collective use

o Cleaning and disinfection of tables and loungers, whenever a client

stops using it, in the early morning and when the pool closes

Mandatory use of shoes in the areas surrounding the pool

o Always have an employee serving with a protective mask

o Chlorine and ph control three times a day

o Most frequent laboratory tests every 15 days

o Clean towel collection point and dirty towel collection point with a

set time between 9:00 am and 8:00 pm

o Remove sunbeds at the end of the day

AXIS HOTELS INTERNAL PROTOCOL - COVID-19 32



WASTE MANAGEMENT

Biological waste


biological hazardwaste

All waste generated by someone with COVID-19 suspected or confirmation and

people that provide assistance

Licensed operator for

waste management

with biological hazard

put the garbage in a first

bag

2/3 ofthe full

capacity

Tag biological waste

Container with pedal-operated

lid lined with garbage bag

Close with clamp

Separate and

forward the waste

to the operator




biological hazard waste

Licensed operator for

waste management

with biological hazard

WASTE MANAGEMENT

Biological waste

All waste generated by someone with COVID-19 suspected or confirmation and

people that provide assistance

Applicable to all waste in the containment

room and every other service without

selective waste collecting

Recyclable waste should be disposed along with undifferentiated waste and not in recyclable bins

biological hazard waste




WASTE MANAGEMENT

Urban waste

Selective collection must be maintainedMasks, gloves and scarves |

Undifferentiated garbage

Avoid to overload the waste

treatment and landfill

Never use the

recycling bins



MERCHANDISEDELIVERY

o Deliver merchandise off-site

o Identify the place for receiving merchandise

o Ensuring that suppliers comply with Covid-19 security rules

o Ensure the cleaning of countertops, doors and handles after deliveries


Delimit the merchandise delivery zone

Scheduledeliveries | Scheduling the deliveries of

different suppliers



INFORMATION TO SUPPLIERS

o The supplier cannot enter inside the Hotel, he mustleave all material at the entrance of the hotel. Thematerial will be received by an employee, ifpossible, without contact with the supplier.

o Limit the access of professionals external to theservice to the interior of the hotel, only in rareexceptions necessary for the operation of thehotel.

o Avoid receiving paper invoices and bills, choosethe electronic way.




CHECK-LIST




axis hotels internal protocol clean & safe

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