Proposed Guidelines for Re-Opening · 2020-06-09 · As part of this, Fáilte Ireland has created this set of specific guidelines in consultation with B&B Ireland (B&BI), to help

GUIDELINES FOR RE-OPENING

Bed & Breakfasts/ Historic Houses

June 2020

Table of Contents1. Introduction:

Meeting & Overcoming the COVID-19 Challenge 3

2. Business Response/Action Plan 5Monitoring & Supporting 5Policies & Processes 6Communication 6Training 6Cleaning & Frequency 7Staffing Resources 7

3. Guidelines 81. Pre-Opening Preparation 92. COVID-19 Preparation 113. General Hygiene 134. Employee Considerations (where appropriate) 175. Communications 186. Bookings 197. Payment Facilities 208. On Arrival 21

9. Arrival Area 2310. Guest Bedrooms 2511. Ensuite Bathrooms 3012. Shared Bathrooms 3213. Communal Areas 3314. Dining Room 3615. Breakfast Service & Buffet 3816. Seating & Order Taking 4017. Table Setting 4118. Room Service 4219. Food Preparation & Handling 4320. Laundry 4521. Office Area/Workspace 4622. Suppliers & Deliveries 4723. Air-Conditioning & Ventilation 4824. Control of Waterborne Hazards 49

Appendix 1 50Controlled and Uncontrolled Environments 50

GUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES

2 BACK TO CONTENTS PAGE

*Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.

Disclaimer:The information contained within these operational re-opening guidelines can change from time to time. It must not by itself be relied upon in determining obligations or other decisions. Users of this document must independently verify any information on which they wish to rely. It is expected that all business owners and management will have familiarised themselves with the Return to Work Safely Protocol prior to re-opening and implemented all relevant requirements.

Fáilte Ireland and B&B Ireland, their servants or agents, do not assume legal or other liability for any inaccuracy, mistake, misstatement, or any other error of whatsoever nature contained herein. Fáilte Ireland and B&B Ireland hereby formally disclaim liability in respect of such aforesaid matters.

The information accessible in this document has been compiled from many sources that are not controlled by Fáilte Ireland. While all reasonable care has been taken in the compilation and publication of the contents of this document, Fáilte Ireland makes no representations or warranties, whether express or implied, as to the accuracy or suitability of the information or materials contained in this document. Due to the evolving nature of the COVID-19 pandemic, this document will be subject to change.

Access to and use of the information herein is entirely at the risk of the user. Fáilte Ireland shall not be liable, directly, or indirectly, to the user or any other third party for any damage resulting from the use of the information contained or implied in this document.

Fáilte Ireland has endeavoured to attribute copyright or other intellectual rights to the rightful owners where such course has been appropriate. Where any attribution has been missed or overlooked Fáilte Ireland, on being informed, will correct this omission. By proceeding to use this Fáilte Ireland document you are accepting this disclaimer.

Note:1. This is a living document, which means as Government restrictions

and Public Health guidelines evolve, this document will also evolve to reflect new Government advice and changes to protocols when they emerge. All sectoral guidelines have been developed in line with the Government’s Roadmap for Reopening Society and Business and the Return to Work Safely Protocol, based on the latest health guidance available from the Department of Health and the HSE. The links to latest guidelines will be included throughout the document.

2. Where this document refers to employees, please take this to reference the owner of the property where there are no employees.

3. Given the personalised nature of B&Bs and Historic Houses, considerations will have to be given to shared living areas, specifically ensuring physical distancing is adhered to. It is recommended that all owners should explore suitable options for their own situation.

4. This document should be reviewed in conjunction with the Overview Guidelines to Re-Opening document on www.failteireland.ie.

5. Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.

6. Physical distancing of 2 metres* (see note 5 above) does not apply within members of the same household. Physical distancing is required between individuals that are not from the same household.

Revision history:Version Date Changes Changes from previous version

1.1 09/06/2020

1.2 03/07/2020 Additions from HPSC COVID-19: Guidance for Food Service Businesses v0.3 15.06.2020 and change in design

1.3 24/07/2020 Clarification for Contact Tracing requirements, information on government travel advice and updated Appendix 1

http://www.failteireland.ie




1. Introduction: Meeting & Overcoming the COVID-19 Challenge

COVID-19 is an unprecedented challenge for the tourism sector.

Before re-opening, businesses will need to review how they work and employ new practices and procedures to ensure everyone stays safe. As a result, Fáilte Ireland, in consultation with Sectoral Bodies, has developed operational guidelines in line with the Health Service Executive (HSE), Health Protection Surveillance Centre (HPSC) and the Food Safety Authority of Ireland (FSAI)

As part of this, Fáilte Ireland has created this set of specific guidelines in consultation with B&B Ireland (B&BI), to help you re-open your B&B or Historic House. You can be reassured that these recommendations are underpinned by advice made available from the HSA, HSE, HPSC, FSAI, World Health Organisation (WHO) and other relevant bodies.

Businesses must follow the Return to Work Safely Protocol. The National Protocol has been developed under the aegis of the Safety Health and Welfare Act 2005. The Health and Safety Authority (HSA) is the compliance body and has full powers as set out in this legislation designated in relation to the implementation of the National Protocol. Non-compliance can result in the closure of a business.

The guidelines were developed based on the following considerations:

■ Restructuring operations Tourism businesses of all types need to adapt their operations, review employee practices and consider the design of their business to provide a safe environment for guests and employees and ensure physical distancing and the prevention of the spread of COVID-19.

■ Putting dedicated resources in place Tourism businesses must ensure that they have dedicated personnel to implement and operate a robust system that prevents the spread of COVID-19. Equally importantly, businesses need to put processes in place that can deal with individual and multiple cases of the disease that may occur.

■ Adapting and enhancing hygiene practices Tourism businesses must adapt and implement enhanced procedures in HACCP**, general cleaning, storage and cleaning of equipment. In particular, they must introduce and implement touchless solutions where possible. References to HACCP in this guidance is for the purposes of food safety and not the prevention of COVID-19.

■ Focusing on best practice in food and beverage service Tourism businesses must follow best practice in service and physical distancing to promote the health of employees and guests.

■ Food service businesses as ‘controlled’ environments Public and private venues or workplaces are considered controlled environments. This includes food and consumption businesses such as restaurants, cafés and pubs and bars that serve a substantial meal.

Uncontrolled environments are settings where people have open access to the premises and generally don’t know each other and are unlikely to be in close contact with each other for an extended period of time. Examples include supermarkets, retail stores, shopping malls and takeaway-only food outlets.

For further information on travel advice for international visitors view the Government’s COVID-19 Travel Advice HERE.

Additional details on controlled and uncontrolled environments can be found in Appendix 1.

https://www.gov.ie/en/publication/e885b2-covid-19-coronavirus-travel-advice/#what-to-do-when-arriving-into-ireland




■ Food safety and COVID-19 safety There are no reports of transmission of COVID-19 via food. The main mode of transmission is from person to person. Food business operators must continue to apply their food safety management systems, based on the principles of HACCP.

The requirement in legislation is to have a Food Safety Management System in place based on the principles of HACCP. ISO 340:2007 is one of the available approaches to achieve this. A Health and Safety statement was already required, and is still a requirement. The COVID-19 Response plan is also a requirement of the Return to Work Safely Protocol.

In addition, food business operators will be required to introduce a COVID-19 safety management system which will include enhanced hygiene, cleaning and disinfection, staff training and health checks, as well as physical distancing. This is to protect against the transmission of the virus to or between staff, customers and other people who enter their premises. Any COVID-19 precautions must not compromise food safety.

For advice and information on food safety during COVID-19 and for food businesses re-opening, the Food Safety Authority of Ireland (FSAI) website is a useful resource which is regularly updated. Please see HERE for more information.

■ As far as reasonably possible, a distance of 2 metres* and a minimum of 1 metre* should be maintained between employees and others. Where 2 metres* is not possible all other measures to protect employees should be in place.

Within a B&B or Historic House, the physical distancing measures outlined in the HPSC COVID-19: Guidance for Food Service Businesses apply in the dining room only as it is considered a controlled environment. This means that physical distance can be reduced to 1 metre* in controlled environments if the risk mitigation requirements outlined in Appendix 1 have been met.

These guidelines have been created in line with the Government’s Roadmap for Reopening Society and Business. This is a document that will evolve in line with the roadmap, taking into account any changes to the restrictions or physical distancing.

While we have attempted to cover all relevant issues, you must bear in mind that this is a non-exhaustive document and it may not cover all situations that you may encounter. As circumstances change, any procedures you implement must be monitored to ensure they remain up-to-date and in line with international best practice guidance and the Government’s Public Health advice.




2. Business Response/Action Plan

Creating an Action Plan will help to clarify what is required to overcome the threat of COVID-19 and give your employees and guests confidence that they are safe.

In developing an Action Plan, the first step you must take is to familiarise yourself with the latest guidelines from the following sources:

■ Health Service Executive (HSE)

■ Health & Safety Authority (HSA)

■ Health Protection Surveillance Centre (HPSC)

■ Irish Government Departments

■ Food Safety Authority of Ireland (FSAI)

■ World Health Organisation (WHO)

Information from these sources will help to shape your plan of action. You must also:

■ Complete a risk assessment to identify what operational changes you need to make in your business.

■ Review all standard operating procedures (SOPs) to define and note what you are changing.

■ Create a communication plan to inform employees and visitors of what you are changing, what you need them to do and how you expect everyone to act and behave.

■ Visit the HSA website for templates, checklists and advice on the Return to Work Safely Protocols. Please see HERE for more information.

A number of activities will require review e.g. workflows, operations, etc. For advice on re-opening, visit the FSAI website. Please see HERE for more information.

The plan must reassure employees and visitors that safeguarding their health and safety is of the utmost importance. It must also ensure that your operations continue to run in an efficient and safe manner.

A link to the Templates and Checklists can be found HERE.

You must review the plan regularly and amend it as new regulations, guidelines and procedures come into force. Experience and feedback will inform how appropriate and effective the plan is.

For further information on the development of your Action Plan, see HERE

Monitoring & Supporting

A COVID-19 Coordinator (most probably the owner in a B&B or Historic House) must be appointed to ensure new procedures are adhered to. Adherence to this protocol will only be achieved if employers and workers have a shared responsibility to implement the measures contained in this protocol in their place of work. A collaborative approach to the implementation of the protocol is essential to achieve success and maximum buy in.

Each workplace should appoint at least one lead worker representative charged with ensuring that COVID-19 measures are strictly adhered to in their workplace. The person(s) undertaking the role must receive the necessary training and have a structured framework to follow within the organisation to be effective in preventing the spread of the virus. Employers should have regular and meaningful engagement with their worker representative, workers and/or their recognised Trade Union or other representative (including health and safety committee where it exists) about the measures being put in place to address the occupational exposure to COVID-19 in the workplace. Employers should provide a COVID-19 induction training for all workers on their return.

https://www2.hse.ie/coronavirus/

https://www.hsa.ie/eng/topics/covid-19/covid-19_advice_for_employers_and_employees/

https://www.hpsc.ie/

https://www.gov.ie/en/campaigns/c36c85-covid-19-coronavirus/

https://www.fsai.ie/faq/coronavirus.html

https://www.who.int/emergencies/diseases/novel-coronavirus-2019


https://www.fsai.ie

https://www.hsa.ie/eng/topics/covid-19/return_to_work_safely_templates_checklists_and_posters/return_to_work_safely_templates_checklists_and_posters.html

https://covid19.failteireland.ie




The number of worker representatives for COVID-19 appointed should, ideally, be proportionate to the number of workers in the workplace and this person(s) should be clearly identifiable in the workplace. Employers and worker representatives will work together to ensure that all the actions in this protocol are fully adhered to in order to ensure the suppression of COVID-19 in the workplace.

Section E of the National Protocol sets out the steps for employers and workers to reduce the risk of exposure to COVID-19.

These provisions include:

■ Consulting with the workplace representatives in the development of a COVID-19 response plan.

■ Developing/Amending policies and procedures for prompt identification and isolation of workers who may have symptoms of COVID-19.

■ Developing, consulting, communicating and implementing workplace changes or policies. Specific reference is made to agreeing with workers, any temporary restructuring of work patterns that may be required to implement the COVID-19 prevention measures in the workplace. There is also provision for the lead worker representative to be involved in communicating the health advice around COVID-19 in the workplace.

Policies & Processes

Property owners need to review all business policies and standard operating procedures across each department to reflect operational changes. In particular, this means:

■ Defining and documenting a clear plan of action in the event of a suspected case of COVID-19 among guests and/or employees.

■ Defining and documenting the correct and appropriate use of Personal Protective Equipment (PPE) where required. This must be in line with the Government’s Public Health advice.

■ Developing a policy for the care of employee uniforms to ensure they are appropriately maintained.

Communication

■ You must share the plan with all employees prior to them returning to work. If it’s updated at any time, you must make sure everyone knows what has changed.

■ Giving guidelines to employees on how they communicate the Action Plan to guests ensuring everyone gives the same message and there is no inconsistency.

■ Make sure an up-to-date list of the contact information of all employees, including emergency telephone numbers, is always readily available.

■ Regularly review all COVID-19 related signage and notices throughout the premises to ensure they display the latest HSE and Government Public Health advice recommendations. Signs must be placed in prominent and relevant positions, be legible and, where appropriate, be offered in multiple languages.

Training

Property owners must inform all employees of the measures being adopted to manage the threat of COVID-19. Use the most appropriate training channels to do this and ensure that employees stay at home and seek medical attention if they have key symptoms such as a high temperature or shortness of breath.

There is an obligation on employers to ensure that employees are aware that they must not attend work if they have symptoms. This is essential to ensure that the virus does not spread.

You must organise information briefings that cover all the basic protective measures against COVID-19 and the signs and symptoms of the disease. In particular, make sure you cover:

■ Hand and respiratory hygiene and physical distancing measures

■ Correct use of PPE

■ Cleaning/disinfection regimes

■ Employee health and what to do if feeling unwell

■ Unwell guest/dealing with suspected cases/liaising with authorities.




Cleaning & Frequency

■ In general, cleaning must be carried out at least twice a day.

■ Ensure contact/touch surfaces such as table tops, work equipment, door handles and handrails are visibly clean at all times and are cleaned and disinfected at least twice daily.

■ Implement modified cleaning intervals for rooms and work areas. This applies especially for toilet facilities and communal spaces. Cleaning must be performed at least twice per day and all areas must be visibly clean at all times.

Cleaning of work areas must be conducted at regular intervals. Further information on cleaning in non-healthcare settings is available from the ECDC HERE or from the Government HERE.

Staffing Resources

Property owners should review rotas in line with The National Protocol E, subsection 3 which provides that full consultation on these matters is required to ensure sufficient employees are available to maintain physical distancing while completing the tasks to the required standards. Employee scheduling must ensure more time is allocated for cleaning and encourage employees to work alone if possible.

To achieve this, you should:

■ Consider flexible shifts where appropriate.

■ Schedule small teams.

■ Keep the same team combinations to limit employee interaction. This will assist should contact tracing be required.

You will also need to plan for the impact of employee absences; this may involve reallocating employees from non-essential tasks. Where appropriate, cross-training employees will help maintain staffing levels within your property. Employees who have not had close contact with a confirmed case should continue taking the usual precautions and attend work as usual.

As far as reasonably possible, a distance of 2 metres* and a minimum of 1 metre* should be maintained between employees. Where 2 metres* is not possible all other measures to protect employees should be in place. You must apply the Return to Work Safely Protocol.

https://www.ecdc.europa.eu/sites/default/files/documents/Environmental-persistence-of-SARS_CoV_2-virus-Options-for-cleaning2020-03-26_0.pdf

https://www.gov.ie/en/publication/22829a-return-to-work-safely-protocol/

3. Guidelines




1. Pre-Opening Preparation

What are the risks to your guests & employees?

Where are the associated risks?

Guidelines to help control risks? Minimum Requirements

What additional controls can you put in place?

Who needs to action the control?

Frequency of control measures?

How will this be recorded and audited?

Business ContinuityBusiness Continuity Plan not updated

While everything is fresh in your mind, review and update your Business Continuity Plan.

■ What worked well?

■ What did not work?

■ What workarounds or temporary measures did you put in place? Should these now be included in the way you work?

Prior to re-opening and ongoing thereafter.

Financial DifficultiesCost of products and services

Review all costs to determine if savings can be made.

Shop around to get different quote from suppliers, if appropriate.

Review Supports on Fáilte Ireland COVID-19 Support Hub.


Insufficient insurance cover

Review insuranceIf any temporary changes were made to your insurance policy for the duration of the closure, review and ensure that all required cover is now in place.


Prior to re-opening.

Product/Service not supplied

Standing OrdersContact suppliers of standing orders which were cancelled e.g. newspapers, local food suppliers, waste management, laundry services, etc to reinstate your orders.


Insufficient Cleaning/Protective Item supplies

Throughout the property

Ensure orders are placed with suitable suppliers for cleaning and disinfection supplies as well as protective items (e.g. gloves, aprons, etc.) in line with the Government’s Public Health advice.

Review Public Health advice regularly for updates on recommended usage of protective items.


https://covid19.failteireland.ie/






https://www2.hse.ie/conditions/coronavirus/face-masks-disposable-gloves.html











Cross contaminationWhen dealing with a First Aid incident

The property should always have a medical kit available that includes the following items:

■ Germicidal disinfectant/wipes for surface cleaning tissues.

■ Face/eye masks. Note that disposable face masks can only be used once.

■ Gloves (disposable)

■ Protective apron (disposable)

■ Biohazard disposable waste bag.

At all times.

Lack of informationContacting employees

Updated contact lists for employees must be maintained along with a record of rotas identifying employees on the same shifts (where appropriate) in the event of a COVID-19 positive case.

Update employee details regularly.












COVID-19 related changes not applied appropriately


A COVID-19 Coordinator (probably the owner of the business) must be appointed to monitor the implementation of and adherence to new procedures.

The role also includes providing guidance and support to all employees and guests, and implementing changes in requirements following a review of activities and procedures.

Regular briefings on COVID-19 to all employees.


Suspected or Confirmed case of COVID-19


If possible, identify an area / room on the premises where any guest or employee showing possible COVID-19 symptoms can be isolated from other people. From there, the individual can travel home to seek medical attention elsewhere.

It is essential to clean and disinfect this isolation area thoroughly after it has been used.

In the event of a suspected case of COVID-19 among resident(s), the guest room must be removed from service until cleaned and disinfected.

See Section 2.3 of Overview Guidelines to Re-opening for more information on what steps to take in the event of a suspected or confirmed case of COVID-19.

In the event of a suspected or confirmed case of COVID-19.

Inadequate protection from COVID-19

All employee interactions with guests and each other;

When cleaning rooms, etc

Define and document the correct and appropriate use of Personal Protective Equipment (PPE) items e.g. gloves, aprons, etc. where required throughout your property. This must be in line with the Government’s Public Health advice.

Prepare for implementation e.g. source protective items, brief employees, etc.

Ensure employees (where appropriate) are trained on correct usage.

Review the Government’s Public Health advice regularly for updates on recommended usage of protective items.


2. COVID-19 Preparation

https://failtecdn.azureedge.net/failteireland/Overview-Guidelines-to-Re-opening.pdf


https://www.hsa.ie/eng/topics/personal_protective_equipment_-_ppe/

https://www.hsa.ie/eng/topics/personal_protective_equipment_-_ppe/











Guest confidence Your website

Provide information on your COVID-19 policies/procedures in a prominent place on the website.

Consider including the following:

■ Welcome note from the Owner, thanking the guest for their planned visit

■ Information on the newly modified cleaning and disinfecting regimes at the property e.g. more frequent cleaning of communal areas, cleaning protocols for each guestroom, etc.

■ New behaviour from employees that guests may notice during their stay e.g. physical distancing, hand hygiene, protective items etc.

■ New behaviour required of guests during their stay e.g. physical distancing, hand hygiene, adhering to employees requests, etc.

■ Give an overview of your protocol for dealing with guests who may become sick during their stay

■ Confirm that Government’s Public Health advice has been implemented and is being adhered to at all times

■ Give updates on cancellation and refund policies.

Reassure the guests that a visit to your property will be enjoyable and COVID-19 free.

Prior to re-opening and reviewed regularly thereafter.




3. General Hygiene








Spread of COVID-19 due to poor respiratory hygiene


The Irish Government has recommended wearing face coverings in situations where it is difficult to practice physical distancing. This may help prevent people who do not know they have the virus spreading it to others.

The Return to Work Safely Protocol states: ‘Make face masks available to the worker in line with Public Health advice’. If masks are worn they must be clean and they must not be shared or handled by other colleagues. Employers and employees must keep up-to-date with the latest Public Health advice issued in regard to masks by Gov.ie/NPHET.

It is important that employers check regularly for updates on the usage of face masks as advice may be updated.

Please see HERE for more information.

If a mask is worn, you should still do the important things necessary to prevent the spread of the virus e.g. hand washing, covering mouth and nose when sneezing and coughing, refrain from touching your face.

Review Public Health advice regularly for updates on recommended usage of face coverings.


https://www.gov.ie/en/publication/aac74c-guidance-on-safe-use-of-face-coverings/











Spread of COVID-19 due to poor hand hygiene


All employees must wash their hands frequently and as required, for a minimum of 20 seconds or use sanitiser regularly if hands are visibly clean.

Hands must be washed as often as necessary, but always in the following circumstances:

■ Before starting work

■ Before handling cooked or ready-to-eat food

■ Before eating

■ After handling or preparing raw food

■ After handling waste

■ After cleaning duties including sweeping/mopping etc.

■ After using the toilet

■ After blowing nose, sneezing or coughing

■ After eating, drinking or smoking

■ After handling money

■ At the end of a shift.

This list is not exhaustive.

For more information view FSAI.ie, HERE.

Hands must always be washed before putting on or after removing PPE.

At all times.

Hygiene standardsThroughout the property

Prior to re-opening, install units to dispense hand sanitiser as required throughout the property, paying particular attention to communal areas, employee areas, etc.


https://www.fsai.ie/faq/hand_washing.html












Ensure that you have adequate hand sanitiser supplies as it should be provided at all entry and exit points throughout the property.

Touchless dispensers where possible.

Prior to re-opening and ongoing thereafter


Soap and hand sanitiser dispensers, disposable tissue dispensers, and other similar devices must be checked prior to re-opening.

Defective units must be rapidly repaired or replaced and, where possible, have a touchless operation system.


Incorrect use of cleaning products

During the cleaning process

Property owners must review cleaning procedures and update these if any cleaning products are changed.

Ensure that appropriate cleaning products are used for all tasks throughout the property.

Use all products as per manufacturer instructions with regard to dilution/method of application/duration of use in order to ensure effectiveness.

See Section 2.4 and Section 3.2 of Overview Guidelines to Re-opening for more information on using disinfectants to kill germs and stop the spread of COVID-19.

Consider if an external cleaning contractor is required. Research new product options regularly to ensure best practice.


Spread of COVID-19 through contaminated surfaces


Prior to re-opening your business, implement a thorough cleaning regime of frequently touched hard and soft surfaces throughout the property.

If disinfection of an area is required it must be performed in addition to cleaning, never as a substitute for cleaning.

For more information please see the National Return to Work Safely Protocol and the ECDC report on environmental cleaning in non-healthcare settings during the COVID-19 pandemic.

Consider if an external cleaning contractor is required to carry out this cleaning regime prior to re-opening.















Cross contamination Open bins

Where bins are in place ensure that lidded pedal bins are provided with plastic and tied liners and bins are visibly clean at all times.

Empty refuse bins and clean and disinfect interior and exterior at regular intervals and when visibly dirty.

Empty and disinfect regularly (as required).

Cross contamination Rubbish disposal

Ensure all rubbish bags are immediately disposed of in appropriate external facilities (e.g. external waste bin).

Employees disposing of rubbish must wear appropriate protective wear e.g. gloves.

Regularly (as required).

Poor ventilation All areas

Windows in rooms and other closed areas should be opened during daily routine cleaning and air-ventilated for at least one hour after cleaning.

Increased ventilation of guest bedrooms for at least one hour is recommended after guest check-out and before cleaning takes place.





4. Employee Considerations (where appropriate)








Insufficient scheduling of employees

Resourcing Contact all employees re re-opening and provide rota details. Prior to re-opening.

Untrained/uninformed employees

All employeesTrain all employees in the revised SOPs and processes developed to address COVID-19, outline required changes in guest interactions, and clarify expectations.

Ongoing daily briefings for all employees.


Insufficient scheduling of employees

Resourcing

Tasks may take longer to complete due to physical distancing requirements and increased hygiene procedures. As a result, you should allow more time for cleaning your property.

Review rotas ensuring appropriate level of staffing to maintain physical distancing while completing tasks to the required standards as per SOPs.

Consider flexible shifts where appropriate.

Encourage employees to work alone or schedule small teams of two and keep the same team combinations where possible to limit employee interaction.

This will assist should contact tracing be required.


Contamination Employee Uniforms

Implement policy for the care and maintenance of uniforms, where required, for example only wear uniform in work and not externally outside of the premises.

Employee uniforms, where applicable, must be laundered daily.

Consider the use of disposable aprons for employees with cleaning responsibilities to protect uniform.

At all times.

Handling of documentation by various employees

Employee process and procedure documents

All operational documents e.g. SOPs, recipes, rotas, local contact details, etc. used by employees to be laminated if possible.

Provide documentation in soft copy.

Disinfect regularly (as required).




5. Communications








Lack of accurate information

Displayed on website

Information should only be taken from designated official sites i.e. HSE, FSAI, etc.

■ Irish Government Departments

■ Health Service Executive (HSE)

■ National Return to Work Safely Protocol

■ Health & Safety Authority (HSA)

■ Food Safety Authority of Ireland (FSAI)

Check regularly and update as required.

Lack of accurate information

Interactions with guests

Provide employees with clear and consistent message to guests enquiring by email and phone, including a reference to containment measures in place e.g. physical distancing, hygiene measures, etc.

Check regularly and update as required

Cancellation policyDisplayed on website

Provide clear information on cancellation policy in place during COVID-19.


Inaccurate information provided due to outdated signage


Review all COVID-19 related signage and notices, to ensure that they feature latest recommendations. Replace where outdated, torn or damaged.

Consider offering signage in multiple languages, if appropriate.

HSE Printable Resources

Where possible, laminate all signage and disinfect regularly. Check regularly for updated signage and recommendations.







https://www.hse.ie/eng/services/news/newsfeatures/covid19-updates/partner-resources/




6. Bookings








Customer satisfactionCancellation/ Refund policy

Review and update cancellation and refund policy in line with business requirements.

Communicate clearly to guests at time of booking (e.g. website, confirmation email).

Define the time frame within which refunds can be offered.


Existing bookings cancelled or lost

Bookings cancelled or lost to competitors

Contact all existing bookings to reassure them that you have re-opened and are ready to welcome them.

Depending on the type of booking, this can be done by email or phone.

Highlight any changes to their booking due to the new COVID-19 processes/procedures.

Prior to re-opening and during first month.

Potential online sales lost

OTA Sales Channels

Re-open and update your online sales channels including your property's website, OTA sites, and channel managers ensuring that your new pricing strategy is implemented.

In your property description, include details of your new approach post-COVID-19, as well as changes to policies such as refunds, cancellations, etc.



Loss of sales due to poor marketing information on website

Your Website

Update your website to include fresh messages and to reflect any changes made to prices/products/packages.

Highlight any innovations that have been implemented as a result of COVID-19.

Share interesting stories about your employees/property/customers to keep your property front of mind for customers and reassure them that they will enjoy their stay.












7. Payment Facilities








Payment facilitiesWhen taking payment

Encourage the use of card and contactless payments where possible, or prepayment prior to arrival.

Debit/credit card machines to be cleaned and disinfected after each use.

If handling cash, employees should be provided with gloves. Correct hand hygiene is essential whether wearing gloves or not when handling cash.

Online payment facilities to be considered.

As required.

Receipts/invoices for guests

When issuing receipts

Offer to email invoices or confirmation of payment to guest after their departure.

As required.

https://www2.hse.ie/conditions/coronavirus/protect-yourself-and-others.html




8. On Arrival








Unable to maintain physical distancing due to multiple groups arriving

On arrival/check-in

Review check-in times to allow an extended check-in window, eliminating multiple groups arriving at the same time.

Ensure physical distancing measures are applied at all times.

Consider allocating check-in times for guests on booking.

Consider encouraging one person to represent each group for checking-in.


Contamination due to physical greeting

On arrival

Do not shake hands with guests and/or others.

Adhere to physical distancing guidelines as specified by the Government’s Public Health advice.

HSE Updates GOV.ie Updates

Place a sign in the entrance area to highlight this in a friendly manner e.g. ‘Please don’t take offence if we don’t shake hands – this is for your safety. We value your custom’.

At all times.

Contamination Registration process

Use pre-registration where possible.

If not possible, register guest on arrival whilst ensuring physical distancing is adhered to.

Keep contact tracing records for guests. Explain that the reason for keeping these records is to provide them to Public Health for contact tracing in the event that someone becomes ill with COVID-19.

Details must be retained for one month.

Remove pens.

Employees maintain own pen and disinfect it after each use; replace regularly as required.

At all times.

Contamination from room keys/cards

Check-in/Check-outDisinfect all room keys/cards after each use e.g. guest has checked out, employee handling, etc.

After each use.













Cross contamination from guests and luggage

Guest arrival/luggage

Do not touch or open doors of cars or taxis to greet guests on arrival.

If touching an arriving vehicle or guest luggage is necessary, wash hands immediately or use hand sanitiser after each arrival.

At all times.

Cross contamination On arrival/Entrance

Ensure hand sanitiser is available at the entrance. Ensure sanitiser has a minimum of 60% alcohol content.

Signage should be displayed encouraging hand/respiratory hygiene.

Hand sanitiser dispenser to be touchless whenever possible.

Routinely check that dispenser is in working order.

At all times.




9. Arrival Area








Hygiene standards Entrance/Hallway

Cleaning and disinfecting must take place at least twice daily and during busy periods.

Particular emphasis should be placed on frequently touched surfaces, which should be visibly clean at all times, such as:

■ Internal and external doors (e.g. door plates, handles, releases)

■ Hard surfaces (e.g. tables, countertops, light switches)

■ Stair handrails

■ Seating and furnishings (e.g. arms of chairs).

Consider where doors can be kept open, keeping fire regulations in mind.

Provide employees with appropriate cleaning supplies to use.


Unable to maintain physical distancing

Entrance/Hallway

Furniture (e.g. seating) in the arrival area, and other physical layouts must be rearranged to ensure appropriate physical distancing per Government Public Health advice.

Guests should be advised to stand at least 2 metres* away from other groups of people who are not from the same household at all times.

Regularly re-organise furniture where it has been moved.


Unprofessional and inaccurate signage

Entrance/Hallway

Ensure signs are placed in prominent position.

Signage needs to be clear and concise, factual and accurate and must be accompanied by clear and visible markings that illustrate the safe distancing protocol.

Print and display signage available online.

HSE Printable Resources HSA Printable Resources

Ensure that guests adhere to physical distancing guidelines in the entrance/hallway.

At all times.


https://www.hsa.ie/eng/topics/covid-19/











Cross contaminationThroughout the property

Papers, brochures, maps, etc only provided on request, and should be single use.

Signage on display at all times asking people to remove or dispose of newspapers.

At all times.

Hygiene standards Entrance/HallwayThoroughly check soft furnishings and carpets daily to ensure cleanliness.

Remove unnecessary decorative items e.g. scatter cushions, throws, etc.





10. Guest Bedrooms








Inappropriate room allocation

Guest Bedrooms

Allocate guest rooms to allow appropriate distancing between occupied rooms.

Guests must keep a 2 metre* distance from others who are not from the same household.

Example: Avoid allocating adjacent rooms (where possible) to guests from different households to ensure physical distancing can be adhered to in corridors, etc.

For all bookings.

Unable to maintain standards of cleanliness

Guest Bedrooms

Enable the implementation of a thorough cleaning regime in guestrooms.

Extra time should be allocated for cleaning (this will vary from property to property depending on size).


Damage or injury due to unsafe equipment


Prior to re-opening, plug in and test all electrical equipment e.g. lamps, tv, etc.

Where issues are observed, remove the equipment and replace/repair.


Poor physical distancing and respiratory hygiene


Display signage referring to COVID-19 respiratory hygiene and physical distancing measures to remind guests to adhere when they are outside their bedroom.

At all times.

Cross contamination Guest BedroomsDisinfectant materials to be provided in all room guests to clean their luggage, if they so wish.

At all times.











Hygiene standards Guest Bedrooms

Ensure all guestrooms are thoroughly cleaned prior to re-opening your accommodation. Cleaning and disinfection protocols must be followed when cleaning guest accommodation.

Particular attention must be paid to frequently touched items.

These include:

■ Light switches and temperature control panels

■ Doors, door plates and door handles

■ Furniture

■ Television remote controls

■ Toilet seats, taps, handles

■ Telephones and appliances

■ Flooring.

Provide extra measure of assurance to guests by leaving written confirmation that their room has not been accessed since being thoroughly cleaned.


Inefficient preparation Guest BedroomsPrior to re-opening ensure you have sufficient cleaning and disinfectant materials readily available for servicing guest bedrooms.



Remove all bed linen prior to re-opening and make beds with clean, fresh linen. Remove decorative items e.g. cushions and throws.

Wash all bedding appropriately and in accordance with manufacturers instructions. Bedding should be laundered at the warmest appropriate water settings and items should be dried completely.

See Section 2.4 of Overview Guidelines to Re-opening for more information on cleaning.

See ECDC report on environmental cleaning in non-healthcare settings during the COVID-19 pandemic.

















Cross contamination Guest BedroomsExtra pillows and blankets stored in the guest room closets should be removed and be made available only upon guest request.


Risk of contamination Guest Bedrooms

Consider streamlining bedroom amenities by removing the following items from guest bedrooms, and offering them on request only:

■ Paper/magazines

■ Guest directories

■ Additional bedding

■ Additional hangers

■ Toiletries

■ Tea/coffee making facilities (where offered).

Inform guest on check in that these items are available on request.


Cross contamination Guest Bedrooms

Remove the guest directory.

Information can be emailed to pre-booked reservations or emailed to guest on check in. Consider providing information in a digital format within the room.

Remove pen and paper and provide on request.


Hygiene Standards Guest Bedrooms

Those servicing guestrooms must wash their hands with soap and water, or use hand sanitiser (if hands are visibly clean), for a minimum of 20 seconds prior to servicing each guest bedroom.

Prior to servicing each guest bedroom.











Inefficient preparation Guest Bedrooms

Clean and disinfect all in-room trays and contents e.g. kettle, cups, saucers, spoons, glasses, etc.

Restock tea and coffee provisions as necessary for guest arrival.

Reduce quantity of provisions provided (coffee sachets, tea bags, biscuits etc) and consider providing on request.

All cups, saucers, etc. are to be returned to wash-up area to ensure appropriate cleaning.

Update SOPs to reflect all changes to in-room trays and contents, the reduction of quantity of provisions and the cleaning regime of crockery.



When cleaning bedrooms, particular emphasis should be placed on frequently touched surfaces which should be visibly clean at all times. These include, but are not limited to:

■ Desks, counter tops, tables and chairs

■ Phones, tablets and remotes

■ Thermostats

■ Cabinets, cupboards, shelving

■ Doors, door handles and doorplates

■ Windows, mirrors and frame

■ Lights and lighting control

■ Closets, hangers and other amenities

■ Appliances and controls.

See the Hygiene Hotpots diagram on the following page for further details.

Provide employees with appropriate cleaning supplies to use.


Risk of contamination Guest Bedrooms

Guest linen must be removed in a tied bag. When linen is removed from a bed and laundered, employees must wear the relevant protective items e.g. gloves and apron, when separating the linen.

After guest departure or in case of room servicing request.











Hygiene standards Guest BedroomsThoroughly check soft furnishings and carpets daily to ensure cleanliness.


Open bins Guest BedroomsProvide lidded pedal bins with plastic and tied liners.

Empty and disinfect regularly.At all times.




11. Ensuite Bathrooms








Inefficient preparation Ensuite Bathroom

Remove and replace all bathroom towels after each guest departure. Bathroom linen must be removed in a tied bag.

Ensure bathrooms are restocked with clean towels, bath mat, etc.

When linen is removed from a bathroom and laundered, employees must wear the relevant protective items e.g. gloves and apron.


Hygiene Standards Ensuite Bathroom

When cleaning and disinfecting bathrooms, particular emphasis should be placed on frequently touched surfaces, taking care to avoid splashes, such as:


■ Taps, plugs and sink

■ Toilets and toilet handle

■ Grabrails

■ Tiles and flooring

■ Shower cubicles and bath

■ Bathroom vanities and accessories

■ Bathroom fixtures and hardware.


Open bins Ensuite BathroomProvide lidded pedal bins with plastic and tied liners.

Empty and disinfect regularly.












Bathroom amenities Ensuite Bathroom

Remove all disposable items such as sachets and provide on request.

Soap, shampoo and body wash dispensers (where provided) should be cleaned and disinfected thoroughly during the room cleaning process.

Ensure the guest is aware of the cleaning process.


Cross contamination Ensuite BathroomDisplay signage emphasising importance of adhering to hand and respiratory hygiene measures.

Signage on display at all times.




12. Shared Bathrooms








Hygiene Standards Shared Bathrooms

When cleaning and disinfecting shared bathrooms, particular emphasis should be placed on frequently touched surfaces, taking care to avoid splashes, such as:




■ Grabrails


■ Shower cubicles and bath




Open bins Shared BathroomsProvide lidded pedal bins with plastic and tied liners.

Empty and disinfect regularly.


Bathroom amenities Shared Bathrooms

Remove all disposable items such as sachets and provide as requested.

Soap and shampoo dispensers (where provided) should be cleaned and disinfected thoroughly during the cleaning process.

Ensure the guest is aware of the cleaning process.


Cross contamination Shared BathroomsDisplay signage emphasising importance of adhering to hand and respiratory hygiene measures.

Signage on display at all times.




13. Communal Areas








Physical distancing is required between individuals who are not from the same household. It is not required between members of the same household.


Communal Areas

Review the maximum capacity of recreational areas (e.g. family space with guest access, tv room, external play area, library area, etc) and other communal areas by room layout. This maximum capacity will be dependent on the square meterage of each space.

When determining the safe capacity of your communal areas to ensure physical distancing you must also include your employees in these calculations.



Communal AreasRe-organise any seating within communal areas to suit physical distancing measures prior to re-opening.

Regularly re-organise furniture where it has been moved.



Communal areas

Ensure signs are placed in prominent position, that they are relevant to the area and legible. This must be accompanied by clear and visible markings that illustrate the safe distancing protocol.

Signage needs to be clear and concise, factual and accurate.



Signage to be reviewed and updated regularly.














Poor hand hygiene Communal areas

Provide hand sanitiser in different locations including the entrance to the dining room, sitting room, communal areas, shared toilet facilities, and other relevant areas.

Ensure that all hand sanitisers provided throughout the property have a minimum alcohol content of 60%.

Check regularly and refill/replace as required.


Cross contamination Communal Areas

The frequency of cleaning and disinfecting should be increased in all communal areas throughout your property.

Particular emphasis to be placed on frequent contact surfaces, which should be visibly clean at all times. These include, but are not limited to:

■ Internal and external doors (e.g. door plates, handles, releases)

■ Hard surfaces (e.g. tables, countertops, light switches)

■ Stair handrails

■ Interior seating (e.g. arms of chairs)

■ Exterior seating/benches

■ Remote controls

■ Toys and games equipment (if provided)

■ Shared toilet facilities, etc.

Access to communal areas should be limited where required so that thorough cleaning and disinfecting can take place regularly.

To prevent frequent touching, consider where doors can be kept open, if fire regulations will allow.


Cross contamination Open bins

Where there are bins in communal areas, ensure that lidded pedal bins are provided with plastic and tied liners and they are visibly clean at all times.

Empty refuse bins, clean and disinfect interior and exterior at regular intervals.

Empty and disinfect regularly (as required).











Poor hygiene/cleaning regimes

Shared Toilet Facilities

The frequency of cleaning and disinfecting should be increased in the shared toilet facilities (avoiding splashes while cleaning).Particular emphasis should be placed on frequently touched surfaces, taking care to avoid splashes, such as:




■ Grabrails





Poor hand hygieneShared Toilet Facilities

Soap and hand sanitiser dispensers, disposable tissue dispensers, and other similar devices should be regularly checked, cleaned and maintained. Defective units should be rapidly repaired or replaced.

You should ensure these facilities are appropriately maintained to minimise the risk of infection.

Prior to re-opening and Regularly (as required).




14. Dining Room

The HPSC COVID-19: Guidance for Food Service Businesses allows the dining room within a B&B or Historic House to be considered a controlled environment. This means that physical distance can be reduced to 1 metre* in controlled environments if the risk mitigation requirements outlined in Appendix 1 have been met.

These include, but are not limited to:

■ Physical distancing of 2 metres* should be maintained between tables. However, if this is not possible, this can be reduced to 1 metre* in controlled environments

■ In a controlled environment to allow for 1 metre* physical distancing, a pre-booked time limited slot should be in place for customers which is a maximum of 105 minutes duration plus 15 minutes for cleaning.

■ In a controlled environment physical distancing of at least 1 metre* should be maintained between people seated at tables.

Physical distancing is required between individuals who are not from the same household. It is not required between members of the same household.









Dining Room

Reduce the capacity of seating in the dining room to ensure appropriate physical distancing measures are adhered to as per Government’s Public Health advice.

Ensure adequate spacing between guests at each table in accordance with physical distancing guidelines.

Consider agreeing a breakfast time on arrival.

At all times.


Breakfast Dining Area

Where breakfast is offered in the family kitchen, consideration should be given to moving breakfast to another room.

Physical distancing must also be maintained, therefore if one table is used for a communal breakfast, breakfast will have to be staggered if Public Health advice on physical distancing cannot be adhered to.

At all times.











Hygiene standards Dining Room

Prior to re-opening, implement a thorough cleaning regime of frequently touched hard and soft surfaces throughout your dining room.


For more information please see the FSAI website, National Return to Work Safely Protocol and the ECDC report on environmental cleaning in non-healthcare settings during the COVID-19 pandemic.


Hygiene standards Dining Room

The dining room should remain visibly clean at all times and a modified cleaning schedule should be implemented; clean and disinfect at least twice daily when operational.

These include: all frequently touched areas, door plates and handles, greeting podiums, service area(s), countertops, tables, seating, and handrails etc.



Dining RoomAvoid guests waiting at entrance, seat as soon as possible.

Allocate individual rooms with breakfast tables.

Ensure table numbers are prominently displayed, if in use.

At all times.

Cross contamination Dining Room

Owners should manage the seating of guests to ensure that physical distancing measures are adhered to.

Ensure guests do not sit at an unclean table which has not been cleaned and disinfected.

At all times.

Cross contamination Dining RoomWhen serving a table, all food and beverage items to be placed on the table and should not be handed directly to a guest.

At all times.

https://www.fsai.ie/home.html










15. Breakfast Service & Buffet









Dining Room

Ensure signs are placed in prominent position, that they are relevant to the area and legible.

Signage needs to be clear and concise, factual and accurate.



Signage to be reviewed and updated regularly.


Cross contamination Buffet-style service

Ideally buffet style service should be avoided, and breakfast served directly from the kitchen.

This style of service must only be provided where physical distancing and other Public Health advice can be followed.

Where applicable, all foods in the bain-marie or hotplate must be shielded from guests. Employees must plate up and serve food.

At all times.

Cross contamination Buffet-style service

Where food is served buffet style, all items displayed for guest use will have individual wrapping or be a single serve item.

Common tongs or ladles should not be used and neither should common distribution containers from which customers help themselves e.g. bowls of breakfast items.

Provide pre portioned items, e.g. fruit cups, smoothies, cereals yoghurt, butter, etc.

Water jugs and milk jugs will no longer be available for general shared use and individual portions provided on request.

All equipment e.g. tongs, ladles, must be replaced regularly with sanitised equipment.

At all times.














Buffet-style service

Where buffet service is required, guests should be encouraged to remain in their seat and only advance to the buffet when invited to do so, one table (household) at a time.

Place clear markings on floor to indicate appropriate physical distancing when queuing. A one way system around the breakfast buffet is required.

At all times.




16. Seating & Order Taking









Dining RoomA friendly verbal greeting must replace a physical greeting when you ‘Meet, Greet and Seat’ your guests in your dining area.

At all times.


Dining RoomProminent signage must explain current physical distancing practices. This must be accompanied by clear and visible markings that illustrate the safe distancing protocol.

At all times.


When order taking

Attention must be paid to hand and respiratory hygiene during order taking and service. Orders should be taken in a time efficient manner and at a suitable distance to minimise time spent in close contact with guests.

Close contact can mean spending more than 15 minutes in face-to-face contact within 2 metres* of an infected person.

For more information see HERE.

At all times.

Cross contamination Menus

If provided, menus to be laminated, and cleaned and disinfected after each use. Alternatively consider a menu board which should be cleaned and disinfected regularly.

Consider giving guests a verbal recommendation of food and beverage offering.

After each use.

Cross contamination When order takingIt is recommended that employees use individual pens, pads or electronic devices.

At all times

https://www.gov.ie/en/publication/472f64-covid-19-coronavirus-guidance-and-advice/




17. Table Setting








Cross contamination Service Area

Service area(s) must be cleaned and disinfected frequently. These include countertops, shelving, equipment, storage containers, etc.

Ensure the service area is stocked with all necessary equipment (e.g. cutlery, condiments, etc.) and cleaning/disinfecting supplies (disinfectant, disposable paper towels, etc).

At all times.

Cross contamination Storage of cutleryCutlery must be stored in a cutlery drawer or similar until required by guests.

At all times.

Cross contamination Shared items

Salt and pepper shakers, sugar bowls, milk jugs to be removed from table setting.

Each guest should be given individual portions/sachets of condiments, as required.

Milk and water jugs to be provided on request for an individual table.

At all times.

Poor handling of equipment

Glassware

To prevent cross contamination, fresh cups and glasses should be used for each new drink.

Minimise handling of glassware and handle by the stem or base.

There should be minimal handling of glassware when clearing glasses. Here, service trays must be used where appropriate.

At all times.

Cross contamination Napkins

Only use disposable napkins.

Ensure appropriate hand hygiene measures are adhered to when removing used napkins/clearing tables.

At all times.




18. Room Service








Cross-contaminationRoom Service (if provided)

Should you decide to offer room service to facilitate reduced numbers in your dining room, provide laminated menus which should be cleaned and disinfected after each use.

Alternatively, consider providing a single use copy of the menu on request.

At all times.

Food hygieneRoom Service (if provided)

All food and beverage items should be appropriately covered during transport to the guest room.

At all times.

Food hygieneRoom Service (if provided)

Set food on trolley in hallway and notify guest when the trolley is outside of their room (food covering remains). The guest can then retrieve their own food/drinks.

You may like to place a tray on the trolley so that the trolley can be reused while the guest is dining.

If employee is required to enter the room, ensure physical distancing is adhered to.

When delivering room service.


Ask guests to place their trolley/tray outside of their room when finished their meal and then notify the relevant employee to retrieve it.

When removing room service.


All equipment will be cleaned and disinfected prior to use (trollies, trays, etc.), and after each use.

Before/after each use.




19. Food Preparation & Handling








Hygiene standards Kitchen

Prior to re-opening, implement a thorough cleaning regime within the Kitchen.


For more information please see the FSAI website, National Return to Work Safely Protocol and the ECDC report on environmental cleaning in non-healthcare settings during the COVID-19 pandemic.

Consider if an external cleaning contractor is required to carry out this cleaning regime prior to re-opening.


Food hygiene/cross contamination

Kitchen/Food preparation areas

Before the start of each shift, clean and disinfect food preparation areas systematically.

After each service, clean with effective detergents and disinfectants.

All cleaning should be recorded by a suitably trained person.

At all times.

General HygieneDishes, utensils and cutlery

Ensure dishwasher operates at optimum levels and reaches the correct temperature.

Use adequate and safe detergents.

If equipment is being hand washed, use the correct double sink method with a drain area, and wash at the appropriate temperature and using the correct detergent.

At all times.
















Food hygieneFood preparation and service

For advice and information on food safety during COVID-19 and for food businesses re-opening, the Food Safety Authority of Ireland (FSAI) website is a useful resource which is regularly updated.


At all times.

Food hygieneFood preparation and service

Ensure that your HACCP system is updated in line with FSAI guidance and adapt as necessary.

All new protocols need to be reflected in records, food flow diagrams, cleaning schedules, storage and cleaning of equipment, allergen updates on menus, room service (if provided), etc.

Review regularly and update to reflect changes in guidelines. HACCP is in the context of food safety and re-opening only and not for COVID-19 prevention.

Please see HERE for more information from the FSAI.

HACCP documentation kept up to date.


Untrained staffFood preparation and service

Ensure that any relevant staff (where appropriate) are trained on any changes made to the HACCP system.

Keep a record that this training has taken place.

At all times.

Inappropriate food offering

Review and plan menus

This is an excellent chance to make changes to your menus.

Review all menus to re-evaluate the offering, considering seasonal ingredients, food costings, staffing levels, buffet guidelines, etc.

By keeping small inventories, and having reduced menus this will help with food cost and wastage.







20. Laundry








Incorrect use of cleaning products

Laundry

Ensure that appropriate cleaning products are used for all tasks throughout the property.

Use all products as per manufacturer instructions with regard to dilution/method of application/duration of use in order to ensure effectiveness.

See Section 2.4 and Section 3.2 of Overview Guidelines to Re-opening for more information on using disinfectants to kill germs and stop the spread of COVID-19.

Research new product options regularly to ensure best practice.


Cross Contamination from soiled linen

Laundry

Guest linen must be removed in a tied bag.

When linen is removed from a bed and laundered, employees must wear the relevant protective items e.g. gloves and apron, when separating the linen.


Hygiene Standards Laundry

Cleaning and disinfection must happen at least twice per day and whenever the laundry facilities are visibly dirty, with an emphasis on frequently touched surfaces (e.g. washing machines, dryers, etc.).



LaundryEmployees should wear appropriate protective items when handling soiled linen e.g. disposable gloves and apron.



LaundryAll bed linen must be washed at a high temperature and in accordance with Government’s Public Health advice

View HSE information on managing laundry

View ECDC advice on Cleaning




https://www.hse.ie/eng/about/who/healthwellbeing/infectcont/sth/gl/section-3-8-management-of-laundry-and-linen.pdf

https://www.hse.ie/eng/about/who/healthwellbeing/infectcont/sth/gl/section-3-8-management-of-laundry-and-linen.pdf






21. Office Area/Workspace








Unable to maintain physical distancing between employees

Office Area/Workspace

Ensure physical distancing measures are adhered to in the office area/workspace.

If appropriate, consider displaying signage outlining physical distancing and hygiene practices in use throughout the property.

At all times.

Hygiene standardsOffice Area/Workspace

Ensure your office area or workspace is thoroughly cleaned prior to re-opening your property. Cleaning and disinfection protocols must be followed at all times.

When operational, cleaning and disinfection must take place at least twice per day and facilities should be visibly clean at all times.

Particular attention must be paid to frequently touched items such as:

■ Desks and tables

■ Countertops

■ Door plates, door handles, door releases

■ Computers, phones and other equipment.

See Section 2.4 of Overview Guidelines to Re-opening for more information on cleaning.

See ECDC report on environmental cleaning in non-healthcare settings during the COVID-19 pandemic.


Cross contaminationGuests using telephone or computer

Where a guest may require the use of a telephone or computer, it should be cleaned and disinfected after each use.

After guest use.









22. Suppliers & Deliveries








Note: Please apply these guidelines for Suppliers and Deliveries as appropriate to your business.

Contamination and spread of COVID-19 Deliveries Arrival

Suppliers and employees unable to physical distance

Ideally arrange for one delivery at a time. If two deliveries arrive at the same time, the first may deliver while the remaining deliveries must remain in vehicle.

At all times.

Hygiene standardsManagement of Deliveries

Drivers must use an alcohol-based hand sanitiser before handing over delivery documents or goods.

Hand hygiene, in conjunction with physical distancing, is also of paramount importance.


Hygiene standardsManagement of Deliveries

Delivery area should be cleaned and disinfected after each delivery and prior to accepting next delivery

At all times.

Contamination and spread of COVID-19 Deliveries Arrival

Management of Deliveries

All excess packaging must be removed by the driver. All outer packing must be removed (if possible) and placed in a suitable disposal unit.

At all times.




23. Air-Conditioning & Ventilation








Note: Please apply these guidelines for Air-Conditioning and Ventilation as appropriate to your business.

Poor ventilation Throughout the property (where appropriate)

Although COVID-19 is not transmitted by air but from person to person through small droplets from the nose or mouth, the condition of filters must be monitored and the proper replacement rate of indoor air be maintained.

The proper functioning of ventilation, air exchange, and dehumidification equipment of covered pools must be checked prior to re-opening.

It is recommended that you increase the number of air exchanges per hour and supply as much outdoor air as possible either by natural or mechanical ventilation.

Ensure that air-conditioning filters are cleaned at regular intervals in accordance with the manufacturers instructions.

When air-conditioned air is used for ventilation, minimise recirculation as much as possible.

Consider arranging for professional cleaning/servicing if appropriate.



Poor ventilationBathroom/ Shared toilet facilities

Ensure that extractor fans and ventilation systems are thoroughly cleaned and maintained regularly.

Thoroughly clean all filters, vents, etc of heating/ventilation systems to prevent transfer of COVID-19.

Open windows regularly to circulate fresh air.

Consider arranging for professional deep cleaning if appropriate.


https://www.ecdc.europa.eu/sites/default/files/documents/Ventilation-in-the-context-of-COVID-19.pdf




24. Control of Waterborne Hazards








For some places of work, such as larger properties with leisure facilities, the employer needs to put in place control measures to avoid the potential for Legionnaires’ disease before they re-open. Further advice on the prevention of Legionnaires Disease after the COVID-19 Pandemic is available from the

Health and Safety Authority at www.hsa.ie

Note: Please apply these guidelines Control of Waterborne Hazards as appropriate to your business.

Transfer of Legionella bacteria due to stagnant water


Prior to re-opening, it is critical that you review HSA guidance on the ‘Control of Legionella Bacteria During and After the COVID-19 Pandemic’ and review your own systems in line with this guidance.

This guidance highlights the requirement to continue managing Legionella control to avoid the potential for Legionnaires’ disease.

The following is a non-exhaustive list relevant to the tourism sector of potential sources of aerosols which may contain Legionella bacteria: wet cooling systems (for example, cooling towers and evaporative condensers); spa pools; showers, taps and toilets; machine cooling systems; spray booth water curtains; humidifiers in food cabinets; ornamental fountains and water features; dust suppression systems; horticultural misting systems, lawn sprinklers; clinical humidifiers; sprinklers and hose reels; and power hoses.


For further advice please see HERE.


http://www.hsa.ie

https://www.hsa.ie/eng/topics/biological_agents/specific_biological_agents_infections/legionellosis/covid-19_legionella_information_note.pdf



https://www.hse.ie/eng/services/list/1/environ/advice-for-managing-water-systems-in-a-shutdown.html



Appendix 1

1 Source: Ministry of Health, New Zealand. https://www.health.govt.nz/our-work/diseases-and-conditions/covid-19-novel-coronavirus/covid-19-information-specific-audiences/guidelines-businesses-and-services-alert-level-1#newal2

Source: COVID-19: Guidance for Food Service Businesses, V1.1 25.06.2020 (HSE Health Protection Surveillance Centre)

Controlled and Uncontrolled Environments1

Controlled environments Public and private venues or workplaces are considered ‘controlled’ environments. Examples are workplaces, schools, museums, swimming pools, galleries, cinemas, stadiums, conference facilities and casinos. Food businesses are considered ‘controlled’ environments, which includes restaurants and cafes.

Requirements (for food businesses) in controlled environments■ Use additional signage to ask customers not to enter if they have

symptoms.

■ Regulate entry so that the premises do not become overcrowded. Encourage pre booking as much as possible. A text may be sent to remind the guest to stay away if unwell.

■ Use floor markings inside the premises to facilitate compliance with the social distancing advice of 2 metres, particularly in the most crowded areas, such as serving counters and tills.

■ Use vertical signage to direct customers to facilitate movement within the premises while maintaining 2 metre distance.

■ Make regular announcements to remind customers to follow social distancing advice and clean their hands regularly.

■ Place plexiglass barriers at tills and counters if feasible, as an additional element of protection for workers and customers.

■ Adequate hand hygiene and toilet facilities. Provide additional pop-up hand hygiene stations or facilities if possible, providing soap, water and hand sanitiser.

■ Establish and supervise a schedule of frequent cleaning of bathrooms and frequently touched surfaces.

■ Customers should be seated at a table except when using the toilet, paying, and departing.

■ Clear signage should indicate the location of and route to the bathrooms.

■ Limit the number of servers per group of guests to the smallest number that is practical.

■ There is a limit of on the number of people gathering in a venue at one time – in line with NPHET guidance on indoor gatherings. Multiple gatherings are allowed in venue facilities provided they are in separate ‘defined spaces’ and there are systems to prevent intermingling in common spaces (e.g., entrances, exits and toilet facilities).

■ Keep contact details for the person making the booking. Explain that the reason for keeping these records is to provide them to Public Health for contact tracing in the event that someone becomes ill with COVID-19. These records should be kept for 1 month.

■ Physical distancing of 2-metres should be maintained between tables. However, if this is not possible, this can be reduced to 1 metre in controlled environments if all of the other risk mitigations requirements outlined have been met AND pre-booked time-limited slots are in place, which are a maximum of 1 hour 45 minutes duration. There should be a minimum of 15 minutes between bookings in order to allow for adequate cleaning and to allow customers to leave and enter, without mixing.

■ Physical distancing of at least 1 metre should be maintained between people seated at tables.

■ Encourage the use of contactless payments where possible, without disadvantaging older or vulnerable customers

■ Use disposable menus or laminated menus that can be adequately cleaned after each use.

■ Unnecessary items should be removed from tables and single use rather than shared condiments should be provided.

Considerations:■ Where at all practical, workers should provide services to only 1

gathering and should not move between multiple gatherings in different venue locations (e.g. two different function rooms).

■ Where possible, facilities such as toilets should not be used simultaneously by multiple gatherings. However, if they are cleaned in between usage, they may be used separately by different gatherings, within the same time period.

Uncontrolled environmentsThese are settings where people have open access to the premises and generally don’t know each other and are unlikely to be in close contact with each other for an extended period of time. Examples are supermarkets, retail stores, shopping malls, and takeaway-only food outlets.

Requirements: ■ Physical distancing of 2 metres for customers (who are not close

friends or family).

■ As far as reasonably possible, physical distancing of 2 metres – and a minimum of 1 metre – should be maintained between workers.

■ Keep contact tracing records for workers.

Considerations: As much as possible use contactless payment systems to limit physical contact.

https://www.health.govt.nz/our-work/diseases-and-conditions/covid-19-novel-coronavirus/covid-19-information-specific-audiences/guidelines-businesses-and-services-alert-level-1#newal2

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Documents

Proposed Guidelines for Re-Opening · 2020-06-09 · As part of this, Fáilte Ireland has created this set of specific guidelines in consultation with B&B Ireland (B&BI), to help