COVID-19 HEALTH PROTOCOL

Health Coordinator

Panagiota Sotirianakou (Front Office Manager)

Hotel Staff

  • All staff members are trained to:

  • be aware of how the Covid-19 virus is transmitted

  • be able to provide information to guests and hotel supervisors

  • follow a specific behavioral pattern and necessary procedures in case a staff member is Covid-19 positive

  • implement practices for cleaning and disinfecting identified spots

  • follow hygiene rules to avoid transmitting the virus

  • Hotel provides staff members with personal protective equipment (masks, gloves).

  • Staff are advised to stay home and seek medical attention if they experience symptoms related to the disease, notifying the hotel’s health coordinator.

  • If a staff member encounters a Covid-19 case, will report it immediately to the hotel’s health coordinator and be excused from work.

Suspected CoVID-19 outcase management

  • Coordinator: Panagiota Sotirianakou (Front Office Manager)

  • In case a guest experiences any symptoms of COVID-19, the following measures will be taken:

  1. The doctor with whom the hotel cooperates shall be called to assess the incident.

  2. If the patient is in urgent need of hospitalization (presents serious clinical picture) will be moved to the relevant health unit, as a suspected case of COVID-19. If it is not possible to manage COVID-19 cases from the health infrastructure of the area, provision is made to transfer the patient (by ambulance) to the nearest health unit where it can be managed.

  3. If the patient presents a mild clinical picture, the doctor takes a sample for laboratory confirmation of COVID-19.

  4. If the incident is assessed as likely to be COVID-19 by the examining doctor, the health coordinator of the hotel communicates immediately with the EODY (Greek Public Health Organization) on 210 5212054 or 1135 (24 hours a day), to declare the suspicious COVID-19 case and to seek for instructions.

  5. A patient with a mild clinical picture remains in his room, until the results of the laboratory testing.

  6. During the waiting period for the results, staff enters the patient's room only for important reasons. If it is necessary, a staff member will deal exclusively with the suspected case.

  7. The doctor and the hotel staff who enter the patient’s room will use high protection personal protective equipment (masks, glasses, waterproof disposable robes). The same applies to staff who clean the room of a COVID-19 patient.

  8. If confirmed as a COVID-19 case, the patient will be transferred at the designated quarantine hotel and later, if hospitalization is required, in a health unit that accommodates patients with COVID-19. If not confirmed as a COVID-19 case, the patient is treated in the hotel area with the instructions of the attending doctor.

  9. The patient is transferred with simple surgical mask and private means of transport.

  10. If there is an escort of the patient, who wishes to stay close to the patient (e.g. spouse), the attendant will be given a simple surgical mask and be recommended to wash his hands, every time he/she contacts with the patient's saliva and in any case before the attendant touches his/her face, eats or drinks.

  11. Provision is made to register the contact details of the patient’s escort/relative in case of needing consent for operations where the patient cannot communicate.

  12. Used protective equipment (simple disposable surgical mask, gloves) must be disposed in a bin and under no circumstances are reused.

  13. After the disposal of the protective equipment, hotel staff thoroughly washes their hands with water and soap. It is stressed that the use of gloves does not replace hand washing, which is an important means of prevention.

Health First” certification

  • Copy of the “Health First” certification is posted in the lobby area of the hotel.

  • Health Coordinator’s contact details have been officially submitted.

Hotel logbook

Τhe hotel maintains an updated record of staff members and an updated accommodation file and a COVID-19 incident registry on the grounds of public health, with the following data: name, nationality, arrival and departure date, personal contact information (address, phone number, email address), in order to be able to communicate with the close contacts of any COVID-19 case, which may be identified at a later point in time.

Communication

 

  • The hotel has informed its employees, guests, contractors, suppliers, visitors, and the general public on the measures of its action plan.

  • The hotel also provides this information with other available means within the hotel area (eg in public TVs, in room TVs, on signage in the hotel and printed information at reception).

Reception desk / concierge

 

  • Staff members follow the necessary hygiene measures, keep the appropriate distance, and avoid handshakes.

  • When requested, staff can:

  • inform guests on the hotel’s rules and the new measures taken to address incidents,

  • provide useful information for health care providers regarding the locations of public and private hospitals, Covid-19 reference hospitals and pharmacies in the area, and

  • provide personal protective equipment (masks, gloves) when requested.

  • Hotel provides information banners on basic health instructions translated into English, French and German.

  • Hotel provides useful coronavirus-information for guests through an application for mobile phones.

  • Hotel has a medical kit available for the occurrence of an incident, which includes disposable gloves and masks, antiseptics, cleaning wipes, apron, long-sleeved robe, laser thermometer.

  • Antiseptic is available at the reception desk for use by the guests (fixed or non-fixed devices).

  • Reception desks are frequently disinfected.

  • To maintain the appropriate safe distance of 1,5meters from one another, the hotel has arranged the reception desk and furniture in public areas in a way to keep the space open. Additionally, floor markings have been placed for the proper management of queues.

  • Queuing at reception during check-in / check-out must be avoided.

  • Credit or debit cards are recommended for payments (cash will be accepted only in exceptional cases). Bills, invoices and receipts are preferably sent by email.

  • All key cards are disinfected and placed in special cases for disinfection.

  • Hotel has extended the duration of check-out and check-in times between stays (check out by 11am and check in from 3pm) in order for the rooms to be thoroughly cleaned and disinfected and aired out through natural ventilation.

  • Non-hotel visitors are prohibited from entering hotel rooms.

Housekeeping (rooms and public areas)

  • Hotel follows enhanced disinfection and deep cleaning practices in accordance to the Ministry of Health regulations.

  • Special cleaning instructions are also followed for rooms with Covid-19 cases.

  • Hotel has reinforced the sanitation services in all public areas and staff pays special attention to cleaning “high-frequency touch points” such as door handles and elevator knobs.

  • Meticulous cleaning and very good room ventilation take place between stays of guests.

  • Dish and clothes washing machines are monitored for water temperature used and detergent dosages.

  • Housekeeping staff is equipped with personal protective equipment (masks, gloves, robes etc.). While working, staff follows the necessary Covid-19 hygiene measures, is not allowed to smoke and to consume food & beverages.

  • The frequent cleaning of rooms during the stay of guests is avoided (in order for the housekeeping staff to avoid coming in contact with possible cases and to prevent further transmission).

  • The daily change of sheets, pillowcases and towels is abolished and only carried out only upon the request of guests.

  • Thorough cleaning / disinfection of all room and bathroom surfaces is applied.

  • Decoration objects (pillows, bedding) have been removed from all rooms, as well as shared multi-usage items (menus, magazines, etc.)

  • TV and air conditioner controls have disposable covers.

  • Fabric surfaces (eg furniture upholstery) are cleaned with a steam appliance (above 70 degrees Celsius).

  • The doors and windows of all rooms are opened daily for natural ventilation.

  • Notification is placed (on room doors or inside rooms) so guests are informed on when and how their rooms were cleaned.

  • Staff members follow the necessary hygiene measures and are equipped with personal protective equipment while collecting used linen (masks, gloves, disposable robes etc.)

  • Used linen is placed in special sealed specifically labeled bags, when moved to the laundry room.

  • Clean and used linen are separated and labeled.

  • Trolleys that carry used linen bags are disinfected after every use.

  • Washing of fabrics, lines and towels on high temperature (70 degrees Celsius or above) with regular detergents.

  • All necessary precautions and hygiene measures during delivery of used linen to the outsourced partner for washing are taken and monitored.

  • Clean linen is stored to safeguard their good and clean condition until they are delivered for use (to rooms, restaurants etc.)

Food & Beverage – Kitchen

  • Hazard Analysis Critical Control Points (HACCP), an internationally recognized method of identifying and managing food safety related risk, is applied in the kitchen area.

  • Goods are received by staff members who always wear gloves and masks.

  • All kitchen staff members keep distance from one another, in accordance to the requirements of health authorities.

  • Entrance to the kitchen area is prohibited to all non-kitchen staff. If this cannot be avoided visitors are supplied with masks and gloves available at the kitchen entrance.

  • Restaurant and bars are operating according to the current legal framework.

  • Guests must disinfect their hands when entering and exiting the restaurant area.

  • Staff members follow the necessary hygiene measures and are equipped with personal protective equipment.

  • Table linens and cutlery are changed and washed after every customer even if they have not been used.

  • The restaurants’ operating hours have been expanded in order to reduce crowding.

  • Only packaged individual side dishes are provided with drinks at the bar area.

  • Room Service: Staff members follow the necessary hygiene measures and are equipped with personal protective equipment. More specifically:

  • All food hygiene rules apply while transferring food inside the hotel.

  • When collecting used tableware, staff follow all necessary hygiene measures.

Potable water – Watering / sewerage system

  • The hotel complies with the decision D1(d)/CP.16481/14.03.2020 for water supply and sewerage system, as well as the regulation «ESGLI Guidance for managing Legionella in building water systems during the COVID-19 pandemic».

  • Pipettes are properly and continuously working.

Air conditioning and space ventilation

 

  • The hotel applies the Ministry of Health’s guidance on “Taking measures to ensure public health from viral and other infections during the use of air conditioning units”, with special attention on non-recirculation of air allowing natural ventilation in rooms and other areas (by shutting down the system that deactivates air conditioners when doors are opened).

Public areas (outdoor and indoor)

  • It is recommended to avoid the use of elevators. Disinfectants are placed at elevator entrances and it is recommended to use them upon entrance and exit.

  • Frequent cleaning of elevators especially on “high-frequency touch points” such as handles and knobs.

  • Signage and floor markings are used to remind customers to keep their distance from one another.

  • Installation of antiseptic solutions (fixed or non-fixed devices) in all public areas.

  • Furniture layout in public spaces are set to avoid overcrowding (4 people / 10 sqm)