COVID CHAIN PROTOCOL OF HOTELS FLEUR DE LILY CUSTOMER AND STAFF

introduction

The following protocols and guidelines are aligned with WHO guidelines and advice and will be reviewed as needed on an ongoing basis. They cover, among other things, customer information, equipment, physical distance and disinfection and hygiene practices for staff and customers.

REMINDER

Even if repeated many times in recent months, we will start this protocol with the short list of good reflexes.
Wash your hands regularly with soap and water or with an Alcoholic Hydro solution
Dry your hands with single-use tissue paper or a dry hand
Avoid touching your face, especially the nose and mouth
Use a disposable handkerchief to blow cough or spit and throw it away immediately
Respecting physical distance measures do not shake hands or kiss to greet each other or hugs
Physical distance of at least 1 m
Aerate closed rooms for 15 minutes
Regularly clean objects handled on affected surfaces
Wearing the mask at the place

RECEPTION

Upon arrival, the customer will decline their phone number in order to promote communication through What’s app/ via the app to minimize interactions
Handing over sanitary kit during check
Pens and other available equipment will be in large numbers and disinfected regularly.
disinfection of the counter after any customer or frequently – every 10 to 15
Key cards to keep by the customer Credit Card Machines adapted.
Disinfected mobile devices.
Computers and printers disinfected.
Disinfected plastic shirts.
All luggage must be sprayed with a dein-fectant spray after unloading, or wiped, with a minimum of all handles and corners carefully wiped with a surface disinfectant.
Baggage handlers must disinfect or wash their hands immediately before and after touching luggage.
If the customer handles his own luggage to move it in or out of the vehicle or room, and is not touched by the staff, wiping or spraying is not necessary.
Minimize cash settlements and promote credit card settlements an adapted device will be made available.
All operations, i.e. consultations/reservations/inquiries, will be done by phone or online without an appointment. New communication and digital technologies must be encouraged.
Prefer electronic invoices.
Avoid magnetic key returns as much as possible.

RESTAURANT

The following items and surfaces in customer areas, in the area used or in the back stage, as well as in/on vehicles, must be wiped or cleaned with an appropriate disinfectant detergent. As far as possible, this should happen after each “use” or change of person.
Hand sanitizer and proper hand washing at the entrance to the restaurant and from any point of
Physical distance – spacing and queues.
Surface sanitation – tables in the restaurant,
Salt and pepper shakers and other tableware
Ice machines and dispensers
Railings and railings/bridge railings.
Public catering distributors – handles/taps/buttons,
Chairs, armrests, tables, trays, disinfected between each service operation.
Remove excess chairs/stools and tables to impose distance.
seminar rooms and restaurant 50% of the previous capacity.
Marking spacing of 1.5 meters.
The buffet should be run by the staff only.
Self-service machines and containers for juice, coffee, must also be occupied by staff in gloves and mask and serve the customer.
The waiter or waitress delivering the room service must then step back two metres until the guest has picked up the delivery from The customer must be asked to leave the disposable items and used waste in the bag provided outside the room after finishing.
Bottles of water, wine, soft drinks, beers etc are disinfected in front of the customer at the time of service and more affected by the staff.

KITCHEN

The following items and surfaces in customer areas, in the area used or in the back stage must be wiped or cleaned with appropriate disinfectant detergent. As far as possible, this should happen after each “use” or change of person.
Kitchen surfaces.
Handles and refrigerator doors.
Kitchen equipment.

Utensils, pans and pans and containers should be washed more frequently.

Physical spacing.
Kitchen equipment and dishes and guest cutlery must be washed separately; both on deep, high-temperature wash cycles.
The exterior of any packaged food is not fully used, and all food containers must be disinfected with wipes after each use (before returning to storage after opening and extraction).
Ventilation should be maximized with open windows or efficient air conditioning.

Thoroughly clean kitchen and storage areas from time to time.

HOUSEKEEPING

The following items and surfaces in customer areas, in the area used or in the back stage, as well as in/on vehicles, must be wiped or cleaned with an appropriate disinfectant detergent. As far as possible, this should happen after each “use” or change of person.
Bottles of water, jugs and pleasure bottles.
Door handles – bedrooms/closets.
Taps and blenders.
Soap and disinfectant dispensers.
Toilet paper rolls.
Flush buttons/levers.
Electrical switches.
The stock of mini-bar to disinfect between each customer.
All furniture, all surfaces, all moving objects, wall surfaces close to traffic areas/seats/beds and all floors must be thoroughly cleaned with an effective disinfectant and the bathrooms carefully cleaned, including all wall surfaces.
Aerate the rooms when cleaning if possible.
The soiled linen should be carefully removed from the beds.
All other equipment, mop, wet cloths, etc., are disinfected by soaking in a disinfecing-aunt solution after cleaning each room.
Use coloured cloths for different items; bai-gnoire, shower and sink, toilets, room surfaces, etc. and disinfected separately.
When a technician is injured, all surfaces will then be disinfected. And the room will be disinfeceded when it comes out.
Staff kitchens, canteens and changing rooms must be operated to the same standards of hygiene, disinfecing and spacing as customer restaurants.

TECHNIQUE

Be in protective gear when intervening in the rooms.
Respect barrier measures.
Wash your hands regularly.
Individualize the tooling if possible.

ECONOMAT, NEW

The delivery men are lists and have appointments.
The service informs by weekly schedule.
Deliveries are made through planning
The goods are controlled at the qualitative level in the first phase.
Then the containers, crates, bags, cartons are disinfected and when possible the products are unartated and put to the unit and then disinfected.
The goods are weighed.
Delivery is validated.
The merchandise is in a dirty cold room.
It is disinfected when it comes out of the economy.
For fruit vegetables fish and meat it is in the decontamination chamber that the work is done.
Decontaminating personnel remain in a “dirty” zone and once the goods are decontaminated, they are picked up by staff, operating in their own area.
The economy is considered a “dirty” zone.
On-site delivery drivers must be kept to a minimum. Fewer suppliers, fewer deliveries from suppliers and drivers, and fewer unloading staff entering your premises.
Runners/unloaders from your own staff are best to handle deliveries.
Decontaminating personnel remain in a “dirty” zone and once the goods are decontaminated, they are picked up by staff, operating in their own area.
The economy is considered a “dirty” zone.
On-site delivery drivers must be kept to a minimum. Fewer suppliers, fewer deliveries from suppliers and drivers, and fewer unloading staff entering your premises.
Runners/unloaders from your own staff are best to handle deliveries.
Loading and unloading personnel should wear protective footwear/rubber boots, protective suits or gowns and wash their hands frequently between delivery or download.
All goods must be fully disinfected at a loading bay station before entering stores and refrigerators. Spay disinfectants are recommended.
The entire area and all its surfaces must be disinfected at regular intervals
Sellers should be informed of how you will accept the goods and how their personal should arrive with the necessary protective equipment.
Fruits and vegetables will be rinsed before being stored in a cold room.

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