Health Protocol
Management
We have implemented management support guidelines to guarantee all of our operations
We have implemented management support guidelines to guarantee all of our operations
The Crisis Management Team (CMT)
The CMT is up and running (and adequately trained). Our consolidated CMT allows incidents to be managed quickly and consequently a quick and well coordinated response.
The CMT is up and running (and adequately trained). Our consolidated CMT allows incidents to be managed quickly and consequently a quick and well coordinated response.
Confinement Protocols
An emergency plan has been designed which can be followed in case of an outbreak. In the event of a suspected or confirmed case of Covid-19, we have action plans ready to implement.
An emergency plan has been designed which can be followed in case of an outbreak. In the event of a suspected or confirmed case of Covid-19, we have action plans ready to implement.
Staff policies
Improved staff policies have been introduced within three core ideas: personal hygiene, social distancing & the use of PPE.We have looked at ways to protect staff from the risks of their job roles
Improved staff policies have been introduced within three core ideas: personal hygiene, social distancing & the use of PPE.We have looked at ways to protect staff from the risks of their job roles
Sickness Reporting
Early symptom detection mechanisms for both guests and staff are in place to prevent the spread of infection and potential outbreaks. Implementation of this means we are prepared and can activate other control procedures without delay.
Early symptom detection mechanisms for both guests and staff are in place to prevent the spread of infection and potential outbreaks. Implementation of this means we are prepared and can activate other control procedures without delay.
Communication Plans
Internal and external communication plans have been established to maintain lines of communication with both guests and employees in order to provide information adapted to their needs.
Internal and external communication plans have been established to maintain lines of communication with both guests and employees in order to provide information adapted to their needs.
Logbook actions taken
A logging system for actions taken, to demonstrate a duty of care. It is important to not only take action, but to also demonstrate it by way of a logging system which shows all actions taken.
A logging system for actions taken, to demonstrate a duty of care. It is important to not only take action, but to also demonstrate it by way of a logging system which shows all actions taken.
Training Programme
General staff training is in place regarding new protocols to prevent the spread of Covid19. This training is in various stages:
Initial: containing basic information about the illness, personal hygiene, the use of PPE, and departmental procedures. Follow-up: reinforces the basic points and any improvements made. Plus, follows up employees’ concerns and needs.
General staff training is in place regarding new protocols to prevent the spread of Covid19. This training is in various stages:
Initial: containing basic information about the illness, personal hygiene, the use of PPE, and departmental procedures. Follow-up: reinforces the basic points and any improvements made. Plus, follows up employees’ concerns and needs.
General activities
All guests, staff, suppliers and visitors who come to our properties must comply with these measures, for each new activity they carry out
• Preventative measures, implemented for all the employees enter our properties include: temperature taking, hand disinfection control and the provision of masks and gloves
• Reinforced personal hygiene procedures have been implemented, including gloves and masks for all our employee.
• Cleaning and disinfection procedures have been improved during and after each reservation.
• Outside our properties the distance between guests wearing a mask will be a minimum of 6 feet.
• Hand sanitizer gel dispensers are available throughout the property.
• Constant ventilation protocols have been reinforced with natural air. An air purification system will be installed in enclosed areas.
• All chemicals used are considered effective against COVID19, viruses and bad bacteria
.• Cleaning and disinfection procedures in our properties are reinforced, during and after each reservation.
All guests, staff, suppliers and visitors who come to our properties must comply with these measures, for each new activity they carry out
• Preventative measures, implemented for all the employees enter our properties include: temperature taking, hand disinfection control and the provision of masks and gloves
• Reinforced personal hygiene procedures have been implemented, including gloves and masks for all our employee.
• Cleaning and disinfection procedures have been improved during and after each reservation.
• Outside our properties the distance between guests wearing a mask will be a minimum of 6 feet.
• Hand sanitizer gel dispensers are available throughout the property.
• Constant ventilation protocols have been reinforced with natural air. An air purification system will be installed in enclosed areas.
• All chemicals used are considered effective against COVID19, viruses and bad bacteria
.• Cleaning and disinfection procedures in our properties are reinforced, during and after each reservation.
Laundry
• Two designated groups of staff. One group to work exclusively with dirty clothes and the other to work exclusively with clean clothes.
• Different trolleys are used for dirty clothes and clean clothes, and these are disinfected daily.
• Clothes will be washed with ozone and detergent, and then dried at a temperature above 60ºC. Sheets, towels and other similar elements are folded at a temperature of 150ºC.
• Two designated groups of staff. One group to work exclusively with dirty clothes and the other to work exclusively with clean clothes.
• Different trolleys are used for dirty clothes and clean clothes, and these are disinfected daily.
• Clothes will be washed with ozone and detergent, and then dried at a temperature above 60ºC. Sheets, towels and other similar elements are folded at a temperature of 150ºC.
Reception
• The implementation of web check-in,
in hotels where this is possible.
• Using the mobile app as an information
tool for all hotel communal areas, to avoid
information in paper form or flyers.
• Hydroalcoholic gel dispensers distributed
along the reception desk.
• Screens installed at the Reception desk.
• Room allocation criteria to ensure social distancing.
• The implementation of web check-in,
in hotels where this is possible.
• Using the mobile app as an information
tool for all hotel communal areas, to avoid
information in paper form or flyers.
• Hydroalcoholic gel dispensers distributed
along the reception desk.
• Screens installed at the Reception desk.
• Room allocation criteria to ensure social distancing.
Housekeeping
• Enhanced cleaning and disinfection procedures for cleaning each room, with special attention paid to hand contact areas (railings, handles, tv/ac remote controls, minibar, etc.).
• Communal indoor and outdoor areas will be cleaned and disinfected every hour, with special attention paid to hand contact areas (railings, handrails, elevator buttons, etc...).
• Some items have been removed from rooms. Amenities now include a hand sanitiser dispenser and hygienic bags.
• Enhanced cleaning and disinfection procedures for cleaning each room, with special attention paid to hand contact areas (railings, handles, tv/ac remote controls, minibar, etc.).
• Communal indoor and outdoor areas will be cleaned and disinfected every hour, with special attention paid to hand contact areas (railings, handrails, elevator buttons, etc...).
• Some items have been removed from rooms. Amenities now include a hand sanitiser dispenser and hygienic bags.
Maintenance
• Protocols for constant ventilation with natural
air have been reinforced. An air purification
system will be installed in closed areas.
• Air conditioning maintenance in rooms and common
areas to include a weekly disinfection of filters.
• Strict supervision of dishwashing, laundry and
other washing and disinfection equipment.
•
Water systems (pools, spa, sanitary and irrigation
water) are monitored constantly.
• Protocols for constant ventilation with natural
air have been reinforced. An air purification
system will be installed in closed areas.
• Air conditioning maintenance in rooms and common
areas to include a weekly disinfection of filters.
• Strict supervision of dishwashing, laundry and
other washing and disinfection equipment.
•
Water systems (pools, spa, sanitary and irrigation
water) are monitored constantly.
Staff transfer
• Preventative measures to be taken, depending
on the employee’s mode of transport.
• The implementation of specific rules for
the use of public transport, including social
distancing, personal hygiene and PPE.
• The implementation of enhanced rules for the
cleaning and disinfection of company buses.
• The creation of additional hygiene rules
upon arrival at hotel facilities.
• Preventative measures to be taken, depending
on the employee’s mode of transport.
• The implementation of specific rules for
the use of public transport, including social
distancing, personal hygiene and PPE.
• The implementation of enhanced rules for the
cleaning and disinfection of company buses.
• The creation of additional hygiene rules
upon arrival at hotel facilities.
Receipt of goods
• Supplier’s staff temperatures will be taken.
• The entrance for supplier vehicles will
be appropriately cleaned.
•
Wherever possible, products will not enter the hotel in
the supplier’s packaging but will firstly be transferred
to the hotel’s previously disinfected crates.
• Fruit and vegetables will be disinfected
before being stored.
• External suppliers will be asked for details of all hygiene
and safety measures that have been taken in relation to
COVID-19. Regular compliance checks will be made.
• Supplier’s staff temperatures will be taken.
• The entrance for supplier vehicles will
be appropriately cleaned.
•
Wherever possible, products will not enter the hotel in
the supplier’s packaging but will firstly be transferred
to the hotel’s previously disinfected crates.
• Fruit and vegetables will be disinfected
before being stored.
• External suppliers will be asked for details of all hygiene
and safety measures that have been taken in relation to
COVID-19. Regular compliance checks will be made.
SPA, fitness & pools
• Guests will need to make an appointment
for treatments to avoid crowding.
• A disposable protector will be used on beds and
other items during each guest’s treatment.
• The mandatory use of a towel on all sports equipment.
• For disinfecting equipment, disinfectant and
disposable paper towel dispensers will be available.
• Swimming pool capacities will be limited.
• Sunbeds will be 2 metres apart for clients
from different family units.
• Sunbeds will be cleaned and disinfected each day.
• Guests will need to make an appointment
for treatments to avoid crowding.
• A disposable protector will be used on beds and
other items during each guest’s treatment.
• The mandatory use of a towel on all sports equipment.
• For disinfecting equipment, disinfectant and
disposable paper towel dispensers will be available.
• Swimming pool capacities will be limited.
• Sunbeds will be 2 metres apart for clients
from different family units.
• Sunbeds will be cleaned and disinfected each day.
Restaurant
• Breakfast, lunch and dinner timetables extended.
• Staff will manage entry to the restaurant and
show clients to their assigned tables.
• Clear instructions regarding restaurant rules and the route
around the restaurant, buffets and show cooking stations.
• A disposable paper tablecloth used for each client.
Cutlery placed on the table in a sealed paper envelope.
• Tables, chairs and any item left on the table
shall be disinfected after each client.
• Breakfast, lunch and dinner timetables extended.
• Staff will manage entry to the restaurant and
show clients to their assigned tables.
• Clear instructions regarding restaurant rules and the route
around the restaurant, buffets and show cooking stations.
• A disposable paper tablecloth used for each client.
Cutlery placed on the table in a sealed paper envelope.
• Tables, chairs and any item left on the table
shall be disinfected after each client.
Bar
• Screens will be installed on the bar counter.
• The drinks menu will be printed on posters and
those guests who have downloaded the RIU App.
will also be able to see it on their mobile phones.
• Drinks will be served exclusively from the Bar to the guest,
or from the Office to the Bar and then the tables.
• Enhanced cleaning and disinfection procedures
during and after each service. Furthermore, tables
and chairs (surfaces and sides) and any items left on
the table, will be disinfected after each guest.
• Screens will be installed on the bar counter.
• The drinks menu will be printed on posters and
those guests who have downloaded the RIU App.
will also be able to see it on their mobile phones.
• Drinks will be served exclusively from the Bar to the guest,
or from the Office to the Bar and then the tables.
• Enhanced cleaning and disinfection procedures
during and after each service. Furthermore, tables
and chairs (surfaces and sides) and any items left on
the table, will be disinfected after each guest.
Events
• Information regarding rules located in the venue,
and also information by way of wifi access.
• Independent entry and exit doors and routes
to organise attendees’ access.
• At the coffee break, hotel staff provide an assisted service.
• Microphones and earpieces for one person
use, for each attendee who requires one
• Information regarding rules located in the venue,
and also information by way of wifi access.
• Independent entry and exit doors and routes
to organise attendees’ access.
• At the coffee break, hotel staff provide an assisted service.
• Microphones and earpieces for one person
use, for each attendee who requires one
Kitchen
• HACCP is strictly implemented and monitored, and
reinforced personal hygiene procedures have been
added, including the use of gloves, masks and frequent
hand washing, every 30 minutes minimum.
• Only the required number of dishes will be placed on the
buffet. Single-dose, packaged products and individual portions
will be provided for some meals, with more regular restocking.
• Depending on the buffet option, all serving utensils
(tongs, serving spoons, etc.) will be changed every 30
minutes and replaced with new disinfected ones.
• At show cooking stations food shall be prepared
in reasonable quantities to avoid queues
forming, but also to avoid food piling up.
• HACCP is strictly implemented and monitored, and
reinforced personal hygiene procedures have been
added, including the use of gloves, masks and frequent
hand washing, every 30 minutes minimum.
• Only the required number of dishes will be placed on the
buffet. Single-dose, packaged products and individual portions
will be provided for some meals, with more regular restocking.
• Depending on the buffet option, all serving utensils
(tongs, serving spoons, etc.) will be changed every 30
minutes and replaced with new disinfected ones.
• At show cooking stations food shall be prepared
in reasonable quantities to avoid queues
forming, but also to avoid food piling up.
hops
• Signalling tape will be installed to ensure correct queueing.
• Exchanges or returns will be stored for 72 hours and sanitised.
• Payment by credit card will be encouraged.
• Enhanced cleaning and disinfection procedures
for cleaning whilst open and after they close.
• Signalling tape will be installed to ensure correct queueing.
• Exchanges or returns will be stored for 72 hours and sanitised.
• Payment by credit card will be encouraged.
• Enhanced cleaning and disinfection procedures
for cleaning whilst open and after they close.