Health, Hygiene and Safety Measures

The World Health Organization has declared Coronavirus the causal agent of OVID-19, as a public health emergency of international scope. To avoid risks and infections, the Hotel has developped an internal protocol that defines the necessary prevention, control and surveillance procedures. This establishment declares to comply with the requirements defined by the Portuguese Tourism Board, in accordance with the guidelines of the Portuguese National Health Service, which allow it to be considered a HEALTHY & SAFE establishment.

 

In addition to the mandatory measures implemented by the government, Hotel Roma has developed some extra measures with our guests in mind.

 

Read about them HERE!

 

Training for all employees

 

All Hotel Roma employees have received information and/or specific training about:

 

• The internal protocol for the COVID-19 coronavirus outbreak.
• How to comply with basic infection prevention and control precautions related to the outbreak of COVID-19 coronavirus, including the following procedures:

 

Hand hygiene: wash hands frequently with soap and water for at least 20 seconds or use hand sanitizer that has at least 70º of alcohol, covering all surfaces of the hands and rubbing them until dry.

Respiratory etiquette: cough or sneeze into the flexed forearm or use a tissue, which should then be immediately disposed of; Always clean your hands after coughing or sneezing and after blowing yor nose; Avoid touching your eyes, nose and mouth with your hands.

Social behaviour: changec the frequency and method of contact between workers and between workers and clients, avoiding (when possible) close contact, handshaking, kissing, shared workplaces, face-to-face meetings and sharing food, utensils, cups and towels.

How to comply with daily self-monitoring for fever assessment (measuring body temperature and recording the value and time of measurement), check for coughing or difficulty breathing.

How to comply with the guidelines of Portugal's National Health Service for surface cleaning and clothes treatment in establishments.

 

 

Information for all customers

 

The following information is available to all customers:

 

• How to comply with basic infection prevention and control precautions in relation to the coronavirus outbreak.
• What is the internal protocol regarding the coronavirus outbreak COVID-19.
  
   

The establishment has

 

• Enough personal protective equipment for all workers.
• Personal protective equipment available for customers (fpr maximum capacity of this establishment).
• Stock of single-use cleaning materials prportional to their dimensions, including single-use cleaning wipes with disinfectant, bleach and 70º alcohol.
• Alcohol-based antiseptic solution or alcohol-based solution dispensers near entry/exit points, and where applicable per floor, at the restaurant, wine bar entrances and common sanitary facilities.
• Waste container with non-manual opening and plastic bag.
• Place to isolate people that may be detected as suspect or confirmed cases of COVID-19, which should preferably have natural ventilation, or a mechanical ventilation system, and have smooth and washable linings, bathroom, cleaning materials stock, surgical masks and disposable gloves, thermometer, self-contained waste container, waste bags, used laundry bags, kit with water and some non-perishable food.
• In sanitary facilities hand washing equipment with liquid soap and paper towels.

The establishment ensures

 

• Washing and disinfection, according to the internal protocol, of the surfaces where employees and clients are present. guaranteeing control and prevention of Infections and resistance to antimicrobials.
• Cleaning, several times a day, of surfaces and objects of common use (including counters, light and lift switches, handles, cabinet knobs).
• Preference is given to wet cleaning rather than dry cleaning and the use of vacuum cleaners.
• Air renewal in rooms and enclosed spaces is performed regularly.
• In food and droml areas, utensil, equipment and surface hygiene is reinforced and direct handling of food by customers and employees is avoided as much as possible.

 

The cleaning and sanitization protocol guarantees

 

• The definition of specific care for the change of bed linen and cleaning in the rooms, privileging two intervention times spaced and with adequate protection according to internal Protocol.
• The removal of bed linen and towels made done without shaking but rather, rolling it from outside to inside, without skin contact and carrying it directly to the washing machine.
• Separate washing by machine and at high temperatures of employees' uniform and bedding/cloths (about 60ºC).

 

Operations ensures

 

• That there is always an employee in charge of triggering the procedures in case of suspected infection (accompanying the person with symptoms to the isolation space, providing the necessary assistance and contacting the national health service).
• Decontamination of the isolation area whenever there are positive cases of infection and reinforcement of cleaning and disinfection whenever there are patients suspected of infection, especially on frequently handled surfaces and most frequently used by the same, as indicated by the Portuguese National Health Service.
• The storage of the waste produced by guests suspected of infection in a plastic bag which, after being closed (e.g. with a clamp), should be segregated and sent to a licensed operator for the management of hospital waste with biological risk.