Ensuring security in the facility:
1. Placement of dispensers with liquid hand disinfectants available to guests on the premises of the hotel / facility / guesthouse, in particular at the entrances to the facility, in the reception area, at the entrance to elevators, catering outlets and at the exit of toilets.
2. It is recommended to provide the opportunity to purchase protective masks at the reception.
3. Hanging instructions in sanitary and hygienic rooms for washing hands, removing and putting on gloves, removing and putting on a mask, and for dispensers with disinfectant liquid - instructions for proper hand disinfection.
4. Provision of equipment and means as well as monitoring of daily cleaning works, with particular emphasis on disinfecting touch surfaces - handrails, door handles, light switches, handles, chair handrails and flat surfaces, including tops. In work and dining rooms, the required space between staff and guests (minimum 2 meters) must be observed.
5. Minimizing the guest's time at the reception.
6. The possibility of using conference rooms on the terms described in current law (maintaining a social distance of at least 2 m between the person and the person).
7. Ongoing disinfection of general toilets, lifts, reception counter (after each guest), door handles, handrails, handles, telephones, computer keyboards, devices in social rooms and other frequently touched surfaces, at least once every hour.
8. Precise dosing of professional cleaning agents.
9. Restriction of routine room cleaning, which should only be done at the client's request.
10. After each client, it is recommended to routinely clean the room and disinfect all touch surfaces (including chair backs), equipment (e.g. remote controls) and bathroom, and thoroughly ventilate the room, or after cleaning the room - ozonation / fogging / decontamination using other dedicated technology.
11. The room can be rented again after disinfection in the period in accordance with the instructions of the device used for decontamination, or the manufacturer's recommendations of the technology used.
12. Cleaning staff should be equipped and observe the use of a disposable mask, gloves and, if necessary, a disposable long-sleeved apron. Bedding and towels should be washed at a minimum temperature of 60º C with the addition of detergent. Washed and delivered in a sanitary regime.
13. It is forbidden to use hotel blow dryers in bathroom rooms.
14. Whenever possible, systematic ventilation of all hotel / facility / guesthouse rooms or ozonation (or decontamination using other available technology) of common areas, within designated time ranges.
15. Operation of restaurants and hotel bars / facilities / boarding houses in accordance with the principles set out in the restaurant protocol.
16. Disinfection of hotel equipment made available to guests (eg bicycle, kayak, etc.) after each use.
17. Due to the threat of COVID - 19, the hotel / facility / guest house has the right to suspend or limit services that would increase the risk to guests and hotel / facility / guest house personnel (e.g. delivery of luggage to rooms, etc.)
18. Designation and preparation (including equipped with personal protective equipment and disinfectant liquid) of a room or room in which it will be possible to temporarily isolate a person in the event of disease symptoms.
19. Preparation and placing in a specific place (easy access) of necessary telephone numbers for sanitary and epidemiological stations, medical services.
20. Informing all guests and potential clients of the hotel / facility / guest house about the security procedures applied in connection with the COVID-19 virus in a given facility.
