GENERAL RECOMMENDATIONS FOR HOTELS AND OPEN/CLOSED TYPE SWIMMING POOLS

GENERAL RECOMMENDATIONS FOR HOTELS AND

OPEN/CLOSED TYPE SWIMMING POOLS

General recommendations for hotels and open/closed type swimming pools related to the infection (COVID-19) caused by the new coronavirus (SARS-CoV-2)

Measures to be taken in the work space by the administration of all types of hotels:

  • At the main entrance, provide thermo screening via video screening or distance temperature measuring tool for controlling staff/guests’ health condition before starting work. In case of fever, register and contact 112 immediately;
  • Place information about COVID-19 preventative measures in a visible place. It’s also possible to use video/audio equipment;
  • Provide cleaning/disinfection of surfaces in the hotel area accordingly (According to the pollution level, but not less than 3 times a day), as well as treating all the surfaces every 2 hours that are frequently touched by hotel visitors or other people in that space

(Including door and window handles, stair railings, elevator buttons and other frequently touched surfaces);

  • Keep a distance at the shared spaces of the hotel (no less than 2 m);
  • For used single use napkins/wipes or other sanitary wastes, ensure to place closed containers with disposable plastic packages on the hotel territory;
  • Provide natural ventilation of closed spaces/closets in the hotel space several times a day and wet cleaning/disinfection of human concentration sites;
  • Use of double-deck beds is prohibited;
  • When using shared bathrooms, it should be disinfected after each use, according to the recommendations set by these regulations;
  • Provide hotel staff and visitors with the means of appropriate collective protection:
  • Disinfection barrier - at the entrance of the building, indicating the relevant mandatory mark;
  • Protective transparent barriers - in case of employee contact with the third parties (in the reception);
  • Place 70% alcohol-based hand sanitizers and instructions for their proper use in a visible and accessible place for employees and guests;
  • Provide enclosed spaces with natural ventilation. If this is not possible, use the continuous mode of increased artificial ventilation, with increased concentration of air input from the external space, circulation and excretion; Set the engineering maintenance control.

Flats and apartments:

  • It’s recommended to implement the distance system for check in and check out; o After the guest will checkout, the housekeeping procedure should be carried out according to the following principle – disinfection, 4-hour ventilation, cleaning up;
  • Special attention should be paid to the cleaning of frequently touched surfaces (for example, bed hand railings, cabinets near the bed) and cleaning and disinfecting sanitary knots (shower/bath and toilet) of frequently polluted spaces as necessary.

Measures for food supply blocks:

  • Use the individual hosting method. In case of using a Swedish table, in order to reduce the contact of staff with the customers, ensure the installation of a protective transparent barrier at the Swedish table. Ensure safe distance near the barrier with appropriate signs;
  • Together with the food, place the utensils to be used behind the barrier; o Use only printed (single-use) menus for guests;
  • Use single-use table cloth or maximally reduce their use, as cleaning and disinfecting dining tables after every use is more convenient and hygienically reliable;
  • In order to avoid direct contact of customers with bartenders in the beverage service area (bar), provide beverage services individually, with a table delivery service;
  • To avoid crowds, provide customer admission with a pre-booking system; o For the waiting guests, define a place in advance (by marking the floor and keeping the distance);
  • Provide employees and visitors with hand hygiene by water and liquid soap.

Requirements for open space public catering/food spaces: o Keep a safe distance between the customer tables, not less than 2 meters; o The distance between the backs of the chairs should not be less than 1 meter; o Place no more than 6 customers at one table; o The area required for one person should be at least 2.25 m2. o If a safe distance of 2 meters cannot be maintained, it is possible to use a temporary protective barrier. Also, it is not allowed to use protective barriers in the common dining area up to 30 m2;

  • The dining areas above 31 m2 are allowed to use protective barriers in not more than 50% of the total dining area (in this case, the accommodation area for 1 person should be not less than 1.8 m2);
  • As an exception, it is possible to place additionally a child under the age of 12 at one table;
  • If a safe distance of 2 meters cannot be maintained, a temporary protective barrier may be used;
  • Ensure that the distance between the tables and the pedestrian space is as safe as possible;
  • Provide a printed (single-use) menus for guests. In case of offering an electronic menu, place the disinfectants for hygienic hand processing with the menu board, indicating the appropriate mandatory mark;
  • To illustrate the requirements of these regulations, it is mandatory to mark the layout of the tables and appropriate distance, with the appropriate indications.

Requirements for public indoor/closed food/catering spaces:

Make sure the tables and seating areas in the hall meet the following requirements: o Keep a safe distance between the customer tables, not less than 2 meters; o A distance of at least 1 meter must be provided between the customers of one table; o The area required for one person should be at least 2.25 m2. o The distance between the backs of the chairs should not be less than 1 meter; o Place no more than 6 customers at one table;

  • It is possible to place family members and a child under the age of 12 at one table as an exception;
  • If a safe distance of 2 meters cannot be maintained, it is possible to use a temporary protective barrier. Also, the dining areas up to 30 m2 are not allowed to use protective barriers;
  • The dining areas above 31 m2 are allowed to use protective barriers in not more than 50% of the total dining area (in this case, the accommodation area for 1 person should be not less than 1.8 m2). o Provide the closed spaces with natural ventilation. If this is not possible, use artificial ventilation, with increased concentrations of air entering from the outside, circulating and extracting;
  • Establish engineering control over its operation; o Use the individual hosting method;
  • Provide a printed (single-use) menus for guests. In case of offering an electronic menu, place the disinfectants for hygienic hand processing with the menu board, indicating the appropriate mandatory mark;
  • In order to avoid direct contact of customers with bartenders in the beverage service area (bar), provide beverage services individually, with a table delivery service;
  • To illustrate the above-mentioned requirements, it is mandatory to mark the layout and distance of the tables, with the appropriate markings.

The following procedures should be followed when washing dishes by hand:

Kitchen utensils should be washed and dried in a specially designated area, as follows:

  • Dishes should be mechanically freed from food waste;
  • Wash with at least 40C water and detergent in the first kitchen sink;
  • Wash again with at least 40C water and use a smaller amount of detergent in the second kitchen sink;
  • Rinse with hot running water at a temperature of not less than 65C; o Drain and let it dry on the sieve;
  • Smaller equipment like - boards, spatulas, mixers etc. should be dried after washing with hot water. Kitchen utensils are washed in hot water with detergents. The utensils should be rinsed at least 65C in hot water and be drained;
  • When hand washing, three compartment sinks should be considered for dining utensils and two compartment sinks for glassware and dining appliances. It is permissible to wash dining utensils and appliances in two-part kitchen sinks in organizations with a limited range;
  • In beer bars, cups and glasses are washed with hot water at a temperature of not less than 45-50C and using detergents and disinfectants;
  • Instructions for washing dishes and inventory should be posted on the wall in the washing departments, indicating the concentrations of the detergents and disinfectants to be used.

Dispensers: o Ensure the proper operation of soap and disinfectant solution dispensers, hand dryers, disposable napkin dispensers and similar devices;

  • Ensure that disinfectant gel dispensers are installed in different parts of the hotel, including common toilets used by guests and staff, and other places (e.g. at the entrances to dining rooms, restaurants, and bars).

Rules for protection of linen hygienic regime: o Linen should be changed when needed;

  • Used linen/laundry should be collected in a bag specifically designed for this purpose or in another covered volume; It is strictly forbidden to put used linen/laundry on the floor, shake it off or transport it without packaging first;
  • Laundry (as well as towels) should be washed in the laundry of the same establishment or in special laundries on a contractual basis. In the latter case, it is necessary to have an independent technological line for the entire cycle (receiving, sorting, washing, drying, ironing, storing, and delivering) of washing hotel linen;
  • If outdoor services are used for linen management, the following steps should be taken:

- Linen gathering;

- Transportation;

- Washing and disinfection;

- Ironing;

- Packaging;

- Storing clean linens; o To process linen in the laundry, ensure the flow of technological processes to prevent the crossing of dirt and clean linen flows. If the facility fails to fully separate the flow of dirt and clean linen, then it may be possible to pack it for taking to the laundry;

  • The appropriate washing program should be selected according to the degree of contamination and the type of linen. In order to prevent the possible spread of COVID-19, it is advisable to use a washing temperature of not less than 60 C and a combination of proper washing powder. In case of impossibility to provide the mentioned temperature regime, washing is carried out after decontamination with appropriate disinfectants (e.g., 0.5% chlorine-containing solution).

Open and closed swimming pools located in the hotel:

To operate open and closed swimming pools, provide the following: o Access to 1 person for every 6 m2 of pool area;

  • Providing quality water in accordance with the hygienic requirements of the pools, for which it is necessary to renew the water, which is provided mainly in large pools at the expense of recirculation and in small pools (not more than 70 m2 of the bathing area) - with continuous water stream;
  • When renewing water by recirculation - clean it, decontaminate and add water continuously, at least 10% every 8 hours of pool operation;
  • Replacing water in small pools is permissible with a continuous flow of water from the water supply. However, the total water change time is not more than 24 hours;
  • During the use of the pool, the residual amounts of disinfectant agent in the water should be controlled (Free residual chlorine concentration should be 0.5 mg / L or more after at least 30 minutes of pH contact);
  • Disinfection of pools after emptying and mechanical cleaning, with double irrigation method, initially with 0.6-0.8 l / m2 of disinfectant, and then with a solution of concentration of 100 mg / dm3 of active chlorine, rinsing the disinfectant solution with the hot water no earlier than 1 hour after its release;
  • Before using the sunbed / after each use, treat it with a disinfectant solution; o The customer should be provided with an individual towel - in a single package. After use, the towel stays in place. The service staff, equipped with gloves, a mask, special footwear and a robe, collect towels in the single use bag and place it in a marked container.
  • Washing-disinfection should be carried out in accordance with the recommendations defined in this recommendations;

Keep a safe distance between the sunbeds (not less than 2 meters) (Exceptions may be extended to children under 12); o Prohibit the use of soft, absorbent covers for sunbeds;

  • Provide frequent disinfection of dressing rooms and showers;
  • Clean the space of open swimming pools according to the regulations of cleaning rooms and public spaces – wet cleaning/disinfection method according to the appendix of the order № 01-123/ო by the Ministry of Internally Displaced Persons from the Occupied Territories, Labour, Health and Social Affairs of Georgia on new measures to prevent and manage the spread of infection (COVID-19) caused by the new coronavirus (SARS-CoV-2).

All types of outdoor and indoor swimming pools:

To operate open and closed swimming pools, provide: o Access to 1 person for every 6 m2 of pool area;

  • The internal planning of the main storage areas of swimming pools should be in accordance with the hygienic principle of flow, according to which visitors move by the functional scheme - cloakroom, changing room, shower, foot bath, pool bath;
  • It is not allowed to enter the pool without going through the pool shower; o Swimming pools should be equipped with a system that provides water change in the baths of the pools. The following types of pools are allowed depending on the nature of the water change: - Recirculation type pools;

- Flowing type pools;

- Periodic water change pools;

- Seawater swimming pools in which recirculation systems are not recommended and it is advisable to have a running water system with a mandatory supply of purified and non-polluted water;

  • The quality of water supplied to the pools shall comply with the parameters specified in the Resolution No. 58 of January 15, 2014 of the Government of Georgia on the

Approval of the Technical Regulations of Drinking Water; o In order to provide quality water in accordance with the hygienic requirements of the pools, it is necessary to renew the water in the baths, which is provided in large pools at the expense of recirculation, and in small pools (not more than 70 m2 in the bath area) with continuous water flow;

  • When the water is renewed by recirculation, it is cleaned, decontaminated and water is added continuously, at least 10% every 8 hours of pool operation;
  • Replacement of water in small pools is allowed with continuous flow of water from the water supply. However, the total water change time is not more than 24 hours;
  • Disinfection of pools after emptying and mechanical cleaning, with double irrigation method, initially with 0.6-0.8 l / m2 of disinfectant, and then with a solution of concentration of 100 mg / dm3 of active chlorine, rinsing the disinfectant solution with the hot water no earlier than 1 hour after its release;
  • During the use of the pool, the residual amounts of disinfectant agent in the water should be controlled (Free residual chlorine concentration should be 0.5 mg / L or more after at least 30 minutes of pH contact);
  • The administration of the swimming pools is obliged to ensure the productionlaboratory control of water quality by determining the following indicators and the frequency of sampling: o Major microbiological indicators (coliform bacteria, thermoregulatory coliform bacteria, coliforms and lecithinase positive staphylococci), as well as the residual amount of reagents used to improve the quality of ammonium nitrogen, chlorides and pool water - once every 10 days;
  • Organoleptic indicators (turbidity, color, odor) - once a day, during the day or in the evening;
  • Residual content of disinfectant reagents (chlorine, bromine, ozone) - before and after the start of pool work;
  • Before using the sunbed/after each use, treat it with a disinfectant solution; o An individual towel should be provided for the customer in a single-use package. After use, the towel stays in place. The service staff, equipped with gloves, a mask, special footwear and a robe, collect towels once in a single-use bag and place them in a marked container;
  • Washing-disinfection should be carried out in accordance with the recommendations defined in this regulations. o Keep a safe distance between the sunbeds (not less than 2 meters), exceptions may be extended to children under 12;
  • Prohibit the use of soft, absorbent covers for sunbeds; o Ensure frequent disinfection of changing rooms and showers;

Water quality indicators and norms in pool baths:

Indicators

Norm

Physical-Chemical Indicators

The turbidity is mg/dm, not more than

2

Colour in degrees, not more than

20

Odor in points, not more than

3

Ammonium nitrogen, mg / dm3

Is allowed to increase not more than twice, compared to the starting indicator/containment

Chlorides, mg / dm3

An increase of not more than 200 mg / dm3 with the initial content is allowed

Residual chlorine:

Free, mg / dm3

Not more than 0.5

Residual ozone mg / dm3

Not more than 0.1

Residual bromine, mg / dm3

Not more than 0.8-1.5

Major Microbiological Indicators

Coliforms in 100 ml

Must not be found

Thermo-tolerant coliforms in 100 ml

Must not be found

Coli phage in 100 ml, not more

2

Lecithinase-containing staphylococci in 1000 ml

Must not be found

Additional Microbiological And Parasitological Indicators

Infectious diseases initiators in 100 kl

Must not be found

Blue sticks in 1000 ml

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Lambs cysts at 50 l

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Helminth eggs and shells at 50 l

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Sports and entertainment centers:

  • Prohibit the operation of children's entertainment zones;
  • Temporarily, prior to the issuance of the relevant permit, prohibit the operation of gyms for general use;
  • Prohibit the operation of entertainment and sports zones located inside the hotel. The equipment allocated for billiards, tennis and other sports / entertainment centers in the outdoor area of the hotel should be treated with disinfectant solution after each use.

Special requirements:

Since visitors to the hotel have initial contact with the hotel staff, each employee must be equipped with a medical mask. Also, a temporary transparent barrier should be installed at the reception table in order to avoid the risk of drip infection as much as possible;

  • Staff responsible for cleaning should avoid close contact with guests. They need to wear gloves when cleaning and carry out hand hygiene before and after removing the gloves (wash with soap and water, or treat with an alcohol-based hand sanitizer).

Additional security measures during cleaning: o Clean hotel rooms once a day, at a time when the visitor is not in the room; o Clean first the relatively clean, then the more polluted areas; o Dry sweeping and dusting are not allowed, in order to prevent dust and microorganisms from getting into the air and clean surfaces;

  • Particular attention should be paid to cleaning frequently touched surfaces (e.g. bed handles, storages next to bed) and cleaning and disinfection of surfaces of showers / bathrooms and toilets;
  • After completing each procedure of sorting and disinfection, make a note in the special registration form;
  • Equip remote control with protective transparent bags; o After the guest check out, arrange the rooms according to the following principle:

Disinfection, 4-hour ventilation, cleaning; o Any surface contaminated with respiratory contaminants or other organic liquids of the potentially infected person/persons (for example: toilet, sink and bathroom) should be cleaned with a regular household disinfectant solution containing 0.1% sodium hypochlorite;

  • Wash surfaces with clean water 10 minutes after chlorine treatment; o Provide additional training to service personnel - rules for the use and storage of products with high concentrations;
  • The use of whitening products is not recommended for items such as: telephone, remote control, door handle, elevator button, etc. A 70% alcohol solution may be used for treating those;
  • Disinfect non-porous cleaning materials with 0.5% sodium hypochlorite solution or other chlorine-containing solution in accordance with the law;
  • If it is necessary to have a technician/engineer in the customer's room, equip them with appropriate personal protective equipment: facial protective shield/goggles, mask, gloves.

Individual protection for maids and kitchen staff: o Single use medical mask;

  • Special uniform and single use long sleeve robe on top; o Special / thick glove (multiple use); o Eye protection (goggles or face shield); o Special closed footwear.

Optional cleaning programs:

In order to ensure the health and safety of the hotel staff and guests, temporarily suspend the room cleaning service at the request of guests. If tidying the room is a necessity, the service should be provided in the absence of a guest in the room.

Monitoring of guests with suspected symptoms of coronavirus or those infected:

  • If any visitor to the hotel has a probable symptom characteristic of Coronavirus, the hotel staff is obliged to notify the 112 hotline immediately;
  • In such case, the staff should avoid close contact with these guests, and for the guest, a temporary isolated room should be set aside to reduce contact with other customers, before making the appropriate decision;
  • In case the hotel staff has to contact (food delivery, cleaning) the person with the alleged symptom, it is important to maintain a proper distance and use special protective equipment;
  • For situations where a guest with a suspected symptom is present and/or has left the facility, a special cleaning and disinfection plan is in place that involves complete disinfecting and thorough ventilation before cleaning the room. Only after these procedures should the room be cleaned;
  • Cleaning and tidying staff should notify the management or reception department or administration of any incidents, including the presence of allegedly ill guests in the rooms

Requirements for employers:

  • The employer is obliged to equip the staff with appropriate personal protective equipment: mask, gloves; if necessary, goggles and/or face shield, in case of specific work – special uniforms;
  • Provide complete information about the use of hygiene and personal protective equipment in an accessible, visible place for employees. Among them – about the use of hand hygiene, masks, wipes and gloves, as well as their adjustment, removal and getting rid of (placement of waste in a container);
  • Ensure waste management in accordance with the requirements of the legislation. Do not allow containers to overflow and ensure that individual protective equipment is used when emptying them. Ensure timely disposal of waste through the appropriate person/service;
  • Provide accurate information on hygiene practices and safe cleaning practices, as well as the use of detergents/disinfectants and the rules for the use of personal protective equipment to the hotel personnel and staff responsible for cleaning the hotel; o Observe the frequency and quality of sorting and disinfection procedure by the staff; o The employer is obliged to monitor the implementation of the recommendations set out by these regulations.

Requirements for visitors:

  • Do not appear indoors without a mask; o Follow the rules of hygiene.

Obligations of employees:

Regular and thorough hand hygiene is the best way to protect yourself from most viruses, therefore, it is necessary to take the following measures in the workplace: o Follow the rules of hygiene in your workplace; o When greeting, do not shake hands and avoid contact with others (touch, etc.); o Avoid gathering in crowd, follow the recommendation by keeping a safe distance

(not less than 2 m); o When performing the work, make full use of the personal protective equipment provided by the employer;

  • At the beginning and end of the job, clean the work areas and the tools you use during the work process with disinfectants;
  • Use hand sanitizers containing 70% alcohol in case you can't wash and dry your hands. Remember that washing your hands with soap and water is preferable;
  • When coughing or sneezing, cover face with a clean towel/napkin or arm bent at the elbow. Throw the used towel/napkin in the trash;
  • Avoid touching your eyes, nose or mouth with your hands. During the work period, tighten the hair up to limit the touch of hair and face as much as possible.

FOR ADDITIONAL INFORMATION, PLEASE CALL 1505 OR 116001

GENERAL RECOMMENDATIONS FOR HOTELS AND OPEN/CLOSED TYPE SWIMMING POOLS