Individual Hygiene Measures & Personal Protective Equipment

  • Informing and encouraging staff to comply with good personal and respiratory hygiene practices.
  • Provision of appropriate facilities and required materials to employees and installation of appropriate mechanisms for hand sanitization at the entrances / exits and in the common areas of the hotel.
  • Providing staff with appropriate Personal Protective Equipment.
  • Supervision of the adequacy of Personal Protective Equipment.
  • Training of staff for the safe use of Personal Protective Equipment and supervision of their proper use.
  • Informing and training staff on the COVID-19 suspected case management plan.
  • Supervision of third parties entering the hotel and informing them to exercise social distancing and to use Personal Protective Equipment.
  • Implementation of a gradual arrival / departure schedule for employees to avoid congestion and ensure compliance with the required distances.
  • Keeping staff informed of personal hygiene and preventive measures in all areas.
  • Training of employees in case of suspicious symptoms, such as the immediate notification of the Health Officer and the Administration for the prevention of the spread of Covid-19.
  • Encouraging the use of stairs and avoidance of elevators by employees and customers as much as possible.
  • Frequent hand washing with soap and water.
  • Disposal of objects used to disinfect work surfaces in a closed bin.
  • Avoid shaking hands and generally close physical contact, keeping a distance of at least two meters from colleagues, customers or third parties in all workplaces, hotel areas and rest areas.
  • Avoiding touching of face with hands.
  • Informing the Health Officer in case of illness or symptoms compatible with Covid-19 infection or contact with a possible or confirmed case and removal from the workplace.
  • Staying at home in case of illness and informing the Health Officer.
  • Return to the workplace only if the laboratory test is negative and after 14 days after close contact with a confirmed case of Covid-19.
Hygiene Measures
Reception

Reception

  • Implementation of the necessary hygiene and social distancing measures by the staff.
  • When the customers requested from 4- YOU Hotels:
    • informs visitors about the accommodation policy and the measures taken to deal with any incidents,
    • provides useful information about health providers, public and private hospitals, COVID-19 reference hospitals and pharmacies in area and
    • provides Personal Protective Equipment.
  • Provision of special equipment (medical kit) in the event of a COVID-19 case, such as gloves and disposable masks, antiseptics, cleaning wipes, apron, long-sleeved robe, laser thermometer.
  • Training of staff to recognize customer symptoms and report them directly to the Health Officer.
  • Installation of plexiglass in the reception between guests and staff.
  • Provision of hand sanitizer.
  • Regular disinfection of the reception surfaces.
  • Appropriate configuration of the reception, installation of floor markings at a distance of two meters indicating where guests should stand.
  • Implementation of electronic check in / check out procedures to reduce waiting time and overcrowding.
  • Extention of check-in and check-out period between stays. Check-out until 11:00 a.m. and check-in from 15:00 pm.
  • During the time between each check-in and check-out between different customers the room is cleaned, thoroughly disinfected and adequate natural ventilation of the space is followed.
  • Electronic payment of accommodation expenses, electronic sending of bills, invoices and receipts.
  • Disinfection of key cards.
  • Keeping a guest book to track and trace possible covid-19 cases.
  • It is strictly forbidden for non-residents to enter any room.

Housekeeping

  • The housekkeping staff uses a simple surgical mask, gloves and a disposable waterproof robe.
  • All surfaces are regularly cleaned and disinfected.
  • Equipment is discarded in special bags.
  • When using disinfectants, the area is well ventilated.
  • Thorough cleaning and good room ventilation are applied during the period between stays.
  • The proper operation of dishwashers and washing machines in terms of the temperature used and the dosage of detergents is regularly monitored.
  • Stock of Personal Protective Equipment (gloves, masks, robe, closed shoes, etc.) is regularly monitored.
  • Discreet monitoring of symptoms in guests by Management.
  • Housekeeping services will not be provided during a guest’s stay unless otherwise indicated by the guest upon arrival.
  • After a guest’s departure, all room and bathroom surfaces are thoroughly disinfected with a steam cleaner.
  • Decorative items have been removed.
  • Commonly used multi-purpose items such as menus, magazines etc. have been removed and can be found in the hotel’s app.
  • A disposable cover is placed on the TV and air conditioner remote controls.
  • Fabric surfaces are cleaned with a steam cleaner.
  • Guests are informed about when and how the room was cleaned with special signs.
  • Hand sanitizers have been placed in all rooms.
  • It is strictly forbidden for non-residents to enter any room.
Housekeeping
Laundry area

Laundry area

  • Observance of hygiene rules by the staff during the sorting of dirty linen using the appropriate M.A.P. (special disposable apron over the uniform, gloves and mask)
  • Placing used fabrics, bedding and towels in special, closed, marked bags or sacks in order to be transported to the laundry areas.
  • Separation (marking) of dirty and clean linen areas.
  • Disinfection after each use of the housekeeping carts to transport the closed bags with the linen.
  • Washing fabrics, bedding and towels in hot cycles (70oC or more) with the usual detergents.Checking the required measures and delivery in the appropriate way in case the cleaning service of the clothing is provided by an external partner.
  • Care for the maintenance of clean clothing in good and clean condition during storage and for transport to the areas of use (rooms, restaurants, etc.)

Kitchen

  • All kitchen staff are required to strictly adhere to HACCP rules.
  • Goods are received by a specific member of staff who is always required to wear the appropriate Personal Protective Equipment. 
  • Kitchen staff are required to keep distances according to the guidelines set by the health authorities.
Kitchen
Restaurant

Restaurant

  • Restaurant staff are taking all the necessary hygiene and social distancing measures.
  • The maximum number of seated people at a table is 4 except families with children.
  • Minimum distances between tables have been applied.
  • Providing disinfectant for hands at the entrance of the buffet and checking by staff that it is used by customers
  • Maintain required distances during customer service at the buffet
  • Mandatory installation of a separating guard (sneeze guards)
  • The buffet will be served only by the hotel staff, who will implement the personal protective equipments and will comply with the basic measures to prevent the transmission of corona – COVID-19. The purpose of the measures is to avoid contact of the customer with the food and utensils in the buffet.
  • The use of shared utensils / dispenser items, automatic serving machines (coffee, juice, etc.) will be done only by the hotel staff, which will mplement appropriate P.P.E. and will comply with the basic measures to prevent the transmission of corona – COVID-19.
  • Floor markings and polycarbonate protectors have been placed around the sideboards of the buffet .
  • The buffet will only served by staff equipped with P.P.E.
  • We use sous plat and disposable napkins.
  • In each case, they have to changed to each new customer.

In addition, they were informed about best practices applied and crisis management, in order to work in a safe and confident manner, in accordance with current legislation.

Swimming pools – Lifeguard

  • Proper operation and maintenance of chlorination systems in accordance with current legislation (circular on “Prevention of Legionnaires’ disease”).
  • The value of residual chlorine in tank water should be 1-3 mg / L for swimming pools (according to the instructions of the WHO (Guidelines for safe recreational water environments – Volume 2 – Swimming pools and similar environments ))
  • Manual control (or use of halogen analyzer with paper recorder) chlorine levels during operation every 4 hours for swimming pools.
  • Keep a log file, unless there is an automatic halogen analyzer and a tracking system with a notification system when the parameter values ​​are out of range.
  • PH values ​​in the water of recreational water installations should be maintained within the limits provided by current legislation .
  • Regular measurement and maintenance of pH records every eight hours during the operation of swimming pools.
  • Observance of cleaning and maintenance rules in accordance with the provisions in force.
  • In the pool there will be a sign post for the maximum number of people allowed to use it. The maximum total number of people entering the swimming pool at any time will not be more than one person per 5 m2 of water surface (10 people maximum allowed in the large and 1 person in the small)
  • Umbrella and seat / lounger distances according to current regulations.
  • Disinfection of sunbed and seat after each customer change.
Swimming pools – Lifeguard
Bar

Bar

  • Floor markings for access to the bar.
  • Retention of P.P.E by staff.
  • Disinfection of table seats in the bar area at each customer change
  • All food accompaniment will be served as an individual portion.

Umbrellas – Sun beds – Beach

  • Disinfection of sunbed and seat after each customer change.
  • Placement in accordance with the provisions in force.
  • Outdoor playground -Barbeque
  • Disinfection of sunbed and seat after each customer change.
  • Placement in accordance with the provisions in force.
Umbrellas – Sun beds – Beach
Water Supply network

Water Supply network

  • Thermometers apply upon receipt in the frozen
  • Odor traps (siphons) work properly all the time and always have water inside.
  • The water in the hotel is drinkable.

Warehousing & Storage

  • Specific employee for receipts (equipped P.P.E.)
  • Creating a two-day quarantine area for packaged food.
  • Strict adherence to HACCP
  • Thermometers upon receipt in the frozen
Warehousing & Storage
Air conditioning and space ventilation

Air conditioning and space ventilation

  • The provisions of the current legislation of the Ministry of Health “Taking measures to ensure public health by viruses and other infections during the use of air conditioning units” (air and good natural ventilation in rooms and other areas (shutdown of the air conditioning blocking system when the doors are open).

Common Areas

  • All surfaces are regularly cleaned and disinfected.
  • Common areas are well ventilated.
  • Hand sanitizers have been installed in all common areas of the hotel.
  • Special signs have been placed to deter guests from using the elevators. Elevator is frequently cleaned.
  • Signs have been installed to remind customers to practise social distancing.
  • Overcrowding in toilets in public toilets is prohibited.
  • Signs have been installed in public toilets with instructions on how to reduce airborne transmission.
Common Areas
Environmental Measures

Environmental Measures

  • All workplaces are adequately ventilated and air conditioning systems are regularly maintained.
  • All workplace surfaces, common areas and equipment are regularly cleaned.
  • In the event of a possible or confirmed case of Covid-19 infection, all areas will be disinfected according to the instructions of the National Public Health Organization.
  • Covered waste bins have been installed, where all disposable Personal Protective Equipment or other means used to disinfect work surfaces can be disposed of immediately after use.
  • Work clothes and Personal Protective Equipment are frequently cleaned and safely stored.

Disclaimer of liability

The companies MALLIOU E.E. and MALLIOU FARFOURI are released from any liability and claim for compensation in case of suspected case or customer illness of the Coronavirus covid-19.

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