What are the Hazards?
The spread of the COVID-19 Coronavirus from person to person and contaminated surfaces.

Who Dies it Effect?

  • Guests
  • Staff
  • Delivery drivers
  • Maintenance workers

Identifying Risk Areas

1) Human to human contact between Staff and Guests.

2) Where social distancing cannot always be maintained

3) Hot spot areas throughout the hotel that staff and guests can come in contact with

4) Staff knowing and understanding all new procedures

5) Staff and guests showing symptoms of COVID-19

 

Controls Required

Social Distancing 

For a face to face check in guests and staff must comply with the recommended distance by the Public Health Agency.

Paperless check in procedure to minimise contact between staff and guests.

Guests given directions to room rather than shown.

Breakfast service redesigned to allow for staff and guests to follow social distancing guidelines.

For check ins outside of normal reception hours, all the necessary information will be provided to guests.

Extra vigilance must be maintained in communal areas such as hallway, staircase and dining room, with guests politely reminded not to linger.

When staff receive deliveries, social distancing must be maintained.

Where possible, guests will have already paid their bill online or make a contactless payment when they checkout.

Hand Washing

Staff to maintain a strict handwashing regime.

If guests require assistance with luggage, they are to remain in the reception area and staff must wash their hands after handling cases.

Disposable paper towels in all staff areas for drying hands safely.

Anti-bacterial handwash in all guest bathrooms, to be removed, sanitised and replaced on a rota basis.

Gel hand sanitisers placed in other areas of hotel, especially the entrance.

Wearing of PPE

PPE will be made available for both staff and guests.

Guests can bring and wear their own to a level they are most comfortable with.

Cleaning

Regular and increased cleaning throughout the hotel, focusing on surfaces in constant use, such as, door handles, light switches and bannisters.

Between the changeover of guests all rooms are left unoccupied following the recommended Government time and deep cleaned before new arrivals.

Room keys will be sanitised for each new guest.

Bedding   and towels are professionally laundered.

To minimise the risk to staff, room service will be limited to emptying rubbish bins and refreshing hospitality trays.

Limit contact risks: 

Remove maps and leaflets from reception area, instead they will be made available upon request.

A basic selection of toiletries will be provided to guests. These will be removed, sanitised and replaced on a rota basis, even if they have not been used.

Magazines, books and DVDs will be removed to reduce the risk of cross contamination between staff and guests.

Soft furnishings deemed low risk, such as carpets, curtains and upholstery will be regularly cleaned. High risk items such as throws and cushions will be removed from rooms.

All other items, including coat hangers will be sanitised and cleaned following Government guidelines.

For the safety of staff and guests, the communal area of the lounge will be closed, minimising the risk of contaminated surfaces.

Staff Training

Full staff training will be given on all new protocols and staff will be briefed of any changes or new guidelines on a regular basis. 

Staff will be contacted before coming back to work to ensure those returning are symptom free.

Upon arrival to work, staff must immediately wash their hands.

Where possible, staff must follow social distancing protocols, especially in the kitchen and laundry area and during any breaks.

Training will cover the necessary steps for a deep clean in the guest rooms and the increased levels of cleaning throughout the hotel.

Changes to breakfast service must be known and followed amongst the staff.

Staff must know how to safely have contact with suppliers, delivery drivers and maintenance workers if they are required in the hotel.

Communication

Staff must immediately report if they begin to experience any symptoms of COVID-19 and follow the Government guideline of staying at home. Guests already experiencing symptoms before their stay should contact the hotel to cancel their booking and should not travel.

If guests start experiencing symptoms during their stay, they must notify a member of staff as soon as possible so staff can inform the other guests and implement the current Government guidelines at the time.

 

Additional Controls

Staff/ Owners to be reminded of the importance of social distancing.

Guests

  • Written instructions on check will be sent to guest at time of booking
  • Guest will be telephoned 48 hours before arrival to confirm time of arrival and procedure to be followed
  • Information will  be put on online guestbook app which will be sent to guests in advance of stay.
  • On arrival guest luggage will be placed on tray. Guest will be asked to wait in breakfast room as bags are taken up for them
  • Guests will be informed of procedures to be adopted in house and breakfast order will be taken
  • Doorbell and door handles to be cleaned after welcoming each guest.
  • Hand sanitizer available in each room and at each main entry or exit of the building

Handwash must be made available in all staff areas.

Staff to be reminded to maintain a high level of handwashing. Wash hands for 20 seconds and use paper towels to dry them. Tissues will also be available to practice, Catch It, Bin It, Kill It.

Staff reminded that gloves are not a substitute to hand washing.

Staff must ensure all work areas, especially the kitchen, are also cleaned regularly.

Hospitality trays will contain packaged amenities.

Staff will be able to answer any guest queries. 

Increased washing of equipment and wiping down of surfaces, such as cupboard fronts.