Protocol For COVID-19
The objective of this protocol is to guarantee the safety and health of the company’s workers and clients who are under our control capacity. These are some of the prevention and control measures that will be applied in our company, and will be updated according to the requirements of the Costa Rican Ministry of Health, specifically based on the Protocol ICT-P-001 for Hospitality Activities in the Tourism Sector and Protocol ICT-P-08 for Food Services to the public.
- Personnel with flu or cold symptoms should not work. If any staff member shows symptoms, they will be asked to go to a doctor who must make this fact known through writing.
- Every staff member is responsible for following the correct hand washing protocol and the cough/sneeze protocol on a daily basis.
- Upon entering the workplace, every staff member must wash their hands with soap and water.
- Physical contact between staff members (greeting each other with a handshake, kiss or hug) must be avoided and a social distance of 1.8 meters must be maintained.
- The staff member who has a cough and to which a doctor has confirmed through writing that it is not COVID-19, will be provided with a disposable mask.
- The staff members will under any circumstances share their food or utensils (cutlery, cups, bottles, etc.).
- The staff must abide by all suggestions and recommendations given by the Ministry of Health.
- Must take extreme distancing measures when clients show symptoms of respiratory conditions.
- In the event of a suspect covid-19 case, isolate the suspect, call a physician and maintain identity and subject privacy.
- During their feeding times, the staff must maintain social distancing and wash their hands before and after eating food.
- Contact and interaction between employees and suppliers should be avoided as much as possible, there is a room where the products will be left and once there, a check-up will be carried out.
- There will be a logbook to record the name, time and company of the suppliers who enter the establishment.
- Avoid handling of clients’ luggage.
- It's the customer’s decision whether they want their room to be cleaned during their stay.
- The cleaning people will have a cleaning kit (disinfectants, chlorine, alcohol, wet wipes and others) and an EPP kit.
- The internal filter of the air conditioner will be cleaned after every stay.
- After each stay, the room will be cleaned and ventilated for an entire day.
- After clients leave the rooms, these will be cleaned and disinfected with an emphasis on door locks, railings, air conditioner controls, water knobs in showers and sinks, armrest of terrace chairs, toilet flush button, sliding doors, the safe, light and fan switches.
- Take extreme measures of the hand washing protocol whenever necessary.
- The use of electronic payment and check-in in advance by email is recommended so this doesn’t have to be done when the client arrives. For this, a credit card guarantee is required.
- Use your forearm to sneeze in the absence of a paper towel, napkins, or toilet paper.
- Physical contact between staff members and guests (greeting each other with a handshake, kiss or hug) must be avoided and a social distance of 1.8 meters must be maintained.
- Do not touch your nose, mouth and eyes.
- Each room will have a small sign that provides general recommendations against COVID-19.
- Adhere to the recommendations for both employees and customers with Protocol ICT-P-001 for Hospitality Activities in the Tourism Sector and Protocol ICT-P-08 for Food Services to the Public.