Sanitary Practices


Hotel del Gobernador
Hotel del Gobernador
Hotel del Gobernador

Goal

To provide nationally and internationally endorsed health standards for the development of business intervention programs that ensure the health and well-being of clients and collaborators.

Content

  1. Hand washing procedure and use of antibacterial gel.
  2. Procedure for the entrance of collaborators to the work center and health follow-up.
  3. Procedure for the entry of visitors.
  4. Procedure for cleaning and disinfection of work surfaces and equipment.
  5. Procedure for maintenance and technical services.

1. Procedure for hand washing and use of antibacterial gel.

Why wash your hands?

Viruses survive for several hours on hands and even longer on smooth surfaces touched by hands. Soap and water, as well as antibacterial gel, break the virus transmission cycle, so frequent hand washing helps reduce respiratory and gastrointestinal infections.

What is needed?

Adequate infrastructure and supplies are needed to wash and/or disinfect hands, such as: hand-washing sink, potable water, hand soap, disposable paper or hand dryers, garbage can with bag and lid (oscillating lid, pedal or some other mechanism that prevents hand contamination) and antibacterial gel with a minimum alcohol base of 70%.

Hand washing procedure with soap and water

1. Wet hands with water.

2. Apply sufficient soap on hands.

3. Rub hands on the palms and back of the hand, between the fingers, nails and wrists for 20 to 60 seconds.

4. Rinse hands with potable water, making sure that no soap residue remains.

5. Take disposable paper and pat hands dry.

6. Turn off the water faucet with the used paper and throw it in the trash can.

 

When hand sanitization is performed only with minimum 70% alcohol-based antibacterial gel, it is recommended that the same procedure be applied.


Hotel del Gobernador
Hotel del Gobernador

HAND SANITIZING WHEN HANDLING FOOD

Food handlers of any service perform hand washing with liquid hand soap, brush and antibacterial gel with the following procedure:

1. Wet hands with water.

2. Apply soap on hands and rub up to the elbows.

3. With a brush that is in disinfectant solution, brush first on one hand the nails, between the fingers and from the palm and back of the hands up to the elbows in one direction only, avoiding returning the dirt.

4. Rinse the brush with water, soak it in the disinfectant solution and brush the other hand with the same procedure.

5. Rinse the brush and place it again in the disinfectant solution.

6. Rinse the hands making sure not to leave soap residues.

7. Dry the hands with disposable paper and pat dry.

8. Before throwing the paper away, turn off the water faucet and press the antibacterial gel dispenser.

9. Throw the paper in the trash can.

10. Apply antibacterial gel from hands to elbows.

2. Procedure for the entry of collaborators to the work center and health monitoring.

1.- At the entrance of the establishment (exclusive to staff) the body temperature is taken through an electronic device.
2.- If the temperature is taken and it does not indicate symptoms of fever (less than 37.5°C) and there are no signs and symptoms compatible with COVID-19, the establishment can be accessed.

3.- It is passed over a mat with a disinfectant solution to eliminate the viruses and/or bacteria that the footwear picks up from the ground. This is changed frequently depending on the number of people using it.

4.- The collaborator proceeds to wash their hands with soap and water or provide them with antibacterial gel containing at least 70% alcohol (see hand washing procedure).

5.- Write down your data in the income log.

6.- The uniform must be put on when entering the work center and removed when leaving it. It has lockers, store your belongings in them.

7.- Upon admission, oxygenation is taken by means of the oximeter, antibacterial gel is taken before taking it.

8.- Subsequently, it is recorded in the daily log.

9.- Physical contact is avoided when greeting and taking distance measures of at least 1.5 meters. among collaborators.

10. Each collaborator has utensils for taking their food, which are distributed at different times to avoid crowds.

11. The staff uses Personal Protective Equipment during their work, protecting it in their lockers at the end of their work and washing and disinfecting their hands frequently during their shift.

12. All personal hygiene measures will be taken into account during their work, such as: no beard, short and clean nails, short or tied hair, not wearing rings, necklaces, bracelets, etc., restricting the use of cell phones , use of gloves for protection in case of injuries to the hands and other actions that ensure safety and hygiene at work.

13. All personnel are trained in the prevention measures for the spread of the C0VID-19 virus, as well as the preventive hygiene measures established by the company. 2.- If the temperature is taken and it does not indicate symptoms of fever (less than 37.5°C) and there are no signs and symptoms compatible with COVID-19, the establishment can be accessed.


Detection of suspicion or confirmation of contagion.

1. Apply the control measures established by the local health authorities in coordination with the management of the establishment, such as temporary isolation if they have mild symptoms, personal and respiratory hygiene, and communication with the health authorities.

2. Go to the doctor in the presence of severe symptoms.

3. Visitor entry procedure.

1. At the entrance of the establishment there is a specific place where the body temperature is taken with a digital electronic thermometer.

2. If the temperature is taken and it does not indicate symptoms of fever (less than 37.5°C) and there are no signs and symptoms compatible with COVID-19, the establishment can be accessed.

3. Pass through a mat with disinfectant solution to sanitize shoe soles.

4. The visitor will proceed to use 70% alcohol antibacterial hand gel (see hand disinfection procedure).

5. The distancing measures of 1.5 apply. meters

6. Maintain a healthy distance and greet avoiding physical contact with the visitor(s).

7. Facilitate the availability of technical information and hygiene and prevention recommendations to follow regarding the COVID-19 disease in the lobby and in various areas by means of a QR code

4. Procedure for cleaning and disinfection of work surfaces and equipment.

1. Remove free dirt.
The dirt that is not adhered to the surface such as crumbs, remains of food or any other object will be removed.

2.- Washing with cleaning agent.
Cleaning items are soaked with soap, water and chemicals.

3.- Disinfecting.
With a microfiber, the disinfectant solution is applied in the correct concentration over the entire surface.

Dry.
Allow to dry at room temperature or wipe with a clean cloth.

All areas have a daily deep cleaning program including floors, walls, ceilings, windows, equipment and surfaces (reception, rooms, public areas, offices, dining room, restaurants, gymnasium, areas, kitchen, toilets, swimming pools, etc.).


Rooms.

1. The internal cleaning procedure for each room is applied during the entire stay of the guests and upon vacating the room.

2. The cleaning cart is not brought into the room.

3. Cleaning PPE such as gloves and masks must be used to clean the room.

4. Emphasis is placed on thorough cleaning and disinfection of all frequently contacted surfaces in the room such as soap and gel dispensers, tables, telephones, controls, switches, door handles, faucets, toilets, etc.
5. Linens and textiles are collected and placed in a bag and sealed until arrival at laundry.

6. The placement of clean linens is done at the end of the cleaning and disinfection activities of the room to avoid contaminating them.

7. The correct functioning of water faucets, toilet, shower and personal hygiene products is verified.

8. At the end of the guests' stay, change amenities and personal hygiene products, clean and disinfect hangers and hair dryer including the filter.

9. The garbage cans must have a bag, which is removed daily.

10. Washing of air conditioning ventilation system filters.

11. The room is ventilated, allowing the entry and circulation of outside air.

 

Common areas.

Soap, paper and disinfectant for hand hygiene are made available in each area.
Common contact surfaces such as soap and gel dispensers, handrails, seats, door handles, tables, walls, switches, etc. are cleaned and disinfected frequently every 30 minutes or less during the day.


All trash cans present in these areas have a bag and swing-top, pedal-operated, hole in the center as a method of preventing hand contamination.

The enclosed spaces for events are ventilated, allowing external air to enter and circulate before guests enter.

Swimming pool.

All frequently touched surfaces such as stair handrails, deck chairs, and any other touching surfaces or objects are washed and disinfected frequently.

1. Guest access to the area is controlled, avoiding overcrowding and allowing for distance between attendees.

2. Soap and water or antibacterial gel with a minimum 70% alcohol base is available at the entrance or areas near the pools.

3. Towels are machine washed after use at 60°C to 90°C.

4. Garbage cans have a bag and a swinging lid, pedal lid, hole in the center or other mechanism to prevent hand contamination.

5. The residual chlorine in the pool water is within the permitted ranges according to NOM-245-SSA1-2010, "Sanitary requirements and water quality to be met by swimming pools".

Restaurant.


1. A hand-washing station and antibacterial gel are available at
dispensers

2. Measures are in place to promote a distance of at least 1.5 meters between the backs of people's seats.

3. Tables are kept clean and clear of utensils.

4. Common contact surfaces such as tables, seats, menu, handrails, dispensers, dishes, cutlery, etc., are washed and disinfected frequently, before and after serving each diner.

5. The menu is covered with plastic, which facilitates its cleaning and disinfection after the handling of each diner. It must be disinfected after each use.

6. Disposable napkins are used.

7. There is an assisted buffet so that the client does not handle the food directly.

8. Food is served well cooked and mandatory hygiene standards are applied throughout the food handling process from reception, storage, processing, packaging and service according to NOM-251-SSA1-2009 and/or NMX-F605- NORMEX-2018.

9. Food service by room service is given with the use of Personal Protective Equipment by the waiter, such as gloves and mask, following hygiene measures and distance when entering the room.

10. The facilities are ventilated during and after the activities, facilitating the entry of fresh air and ventilation of the establishment.

11. Trash cans are bagged and have a swing or pedal lid, which prevents hand contamination.

12. Cutlery, crockery, utensils and kitchen equipment are properly washed and disinfected.

5. Maintenance procedure and technical services

Maintenance of ventilation and air conditioning systems.
- It is recommended to maintain the air conditioning at an ambient temperature between 23 - 26ºC, ensuring sufficient air renewal.

26ºC, ensuring sufficient air renewal.

- Ensure the cleaning and disinfection of vents and filters of ventilation and air conditioning systems in all areas.

Annual preventive and corrective maintenance of equipment.
There is an annual preventive maintenance program for the facility's equipment, as well as evidence of preventive and corrective maintenance of air conditioners, ventilation systems, and equipment in each area of the building.


Water purification.
There is a record of the potability of the water in the water tanks or cisterns and wash basins. There is a record of free residual chlorine for each water tank or cistern, along with the respective samples from the tanks that emanate from it.

The correct operation of filters and pool cleaning is ensured, taking care of water quality.

Pest control.
1. We have evidence of current monthly fumigation of all areas.
2. Our supplier has the following documents:

- Fumigator's sanitary license in force.
- Contract or agreement in force.
- Annual fumigation program.
- Evidence of fumigation in the last few years.
- Technical data sheets and safety data sheets.