The Health Protocols of IKIES Luxury Apartments – AITHRIO Restaurant

IKIES Luxury Apartments, taking into account the instructions of the Ministry of Tourism for the implementation of new health protocols in tourist accommodation in the country in view of their reopening in the context of the new reality created by the Covid-19 disease, proceeds to the preparation of a protocol.

The Protocol includes the development of an Action Plan and the development of a Suspicious Case Management Plan within the Group’s accommodation facilities.

The objective of the Action Plan is to prevent the occurrence and effectively manage suspected outbreaks to limit the spread to staff and guests, always in accordance with the current National Public Health Agency guidelines. The Action Plan complies with the recommendations of the NCHA and will be revised as developments occur.

The hotel’s objective with the Action Plan and the Suspicious Case Management Plan is to protect its staff and guests on the one hand and to guide its staff to take the necessary measures to prevent and protect themselves from Covid-19.

Accommodation record and incident book

For the purposes of public health protection actions, the management of the accommodation shall keep a record of staff members and all persons who have stayed at the hotel (name, nationality, date of arrival and departure, contact details such as address, telephone number, email), so that close contacts of any COVID-19 case that may be subsequently resolved can be contacted.
There is the prescribed care and security in the General Data Protection Regulation (GDPR) and all visitors and staff are informed that a record is kept for public health protection purposes.
There is also recording and updating of the service and incident book.

Employees

Each member of staff strictly complies with the basic protective measures against Covid-19. In particular, employees must apply good personal and respiratory hygiene practices:

Frequent hand washing with soap and water for at least 40 seconds, in any case before and after contact with money or customer items, before eating, before and after a work break, after a visit to the toilet and careful hand drying with disposable paper hand towels and disposing of them in the waste bins. Alternatively, use alcohol-based antiseptics containing at least 60% ethyl alcohol or 70% isopropyl alcohol.
Covering the nose and mouth during coughing or sneezing with a tissue / alternatively if this is not available, covering the mouth with the inside of the elbow.
Disposal of tissues or other personal hygiene materials or media used to disinfect work surfaces in a closed waste bin.
Avoiding handshakes and generally close physical contact, keeping a distance of at least one and a half to two metres from colleagues, customers or third parties in all work areas, hotel areas and rest areas.
Avoid touching the front of the mask or face shield.
Avoid touching the face with the hands.
Notify a health officer in case of malaise or symptoms consistent with Covid-19 infection or contact with a suspected or confirmed case and leave the workplace.
Remain at home in case of illness and inform the person responsible for health.
Return to the workplace only if the laboratory test is negative and after 14 days after close contact with a confirmed Covid-19 case.

Personal hygiene measures and personal protection equipment

Informing and encouraging staff and third parties to comply with good personal and respiratory hygiene practices.
Provide appropriate facilities and required materials to workers and place appropriate hand sanitising devices at entrances/exits and in public areas of the accommodation.
Provide staff with appropriate Personal Protective Equipment.
Supervision of the adequacy of stocks of Personal Protective Equipment.
Train staff in the safe use of PPE and supervise its proper use.
Inform and train staff on the management plan for a suspected COVID-19 outbreak.
Supervise the arrival of third parties (e.g. customers, partners, distributors, etc.) on the premises and inform them to avoid overcrowding, ensure that the required distances are maintained and that Personal Protective Equipment is used.
Establish a phased arrival/departure schedule for workers to avoid confusion and ensure that the required distances are maintained.
Provide continuous information to staff on personal hygiene and preventive measures in all areas.
Training in the required actions for employees in case of development of suspicious symptoms, such as immediate notification of the health officer and management to prevent the spread of Covid-19 and planned isolation.
Encourage use of stairs and avoidance of elevators by employees and customers to the extent possible.
Frequent hand washing with soap and water.
Disposal of media used to disinfect work surfaces in a closed waste bin.
Avoiding handshakes and generally close physical contact, keeping a distance of at least two metres from colleagues, customers or third parties in all work areas, hotel premises and rest areas.
Avoid touching the face with your hands, more specifically the eyes, nose and mouth.
Notify a health officer in case of malaise or symptoms consistent with a Covid-19 infection or contact with a possible or confirmed case and remove yourself from the workplace.
Remain at home in case of illness and inform the person responsible for health.
Return to the workplace only if the laboratory test is negative and after 14 days after close contact with a confirmed Covid-19 case.

Reception service

Staff shall take the necessary hygiene measures (hand washing), keep a distance of at least one metre from clients (avoid shaking hands, etc.) and follow the hygiene rules.
When requested, it is possible:
informing guests of the accommodation’s policy and the measures taken to deal with any incidents
provide useful information on health care providers, public and private hospitals, COVID-19 referral hospitals and pharmacies in the area; and
the provision of Personal Protective Equipment.
Special equipment (medical kit) in case of an incident, such as disposable gloves and masks, antiseptics, cleaning wipes, apron, long-sleeved gown, laser thermometer.
Staff can recognize customer symptoms and report it immediately to the health officer.
There is antiseptic for client use at the reception desk.
Regular disinfection of reception surfaces.
Appropriate layout of the reception area, addition of floor signage within two metres of where the client will be standing, appropriate distance marking in the waiting area, appropriate layout of furniture and proper management of people waiting to be served to reduce waiting time and maintain safe distances.
Avoiding overcrowding during check-in/check-out, maintaining distances.
Ability to check-in the day before arrival by e-mail and check-out in the same way to avoid overcrowding and maintain physical distances. Deposit of credit card in a special box for use by the receptionist. Provision of antiseptic for disinfection after use.
Electronic payment of accommodation costs, electronic sending of bills, invoices and receipts.
Disinfection of key cards.
Extension of the period between check-in and check-out. Check-out until 11:00 a.m. and check-in from 3:00 p.m. During the time between each check-in and check-out between different guests, the room is cleaned, thoroughly disinfected and there is sufficient natural ventilation of the room.

Floor & Room Services

Housekeeping staff use simple surgical masks, gloves and disposable waterproof gowns.
After removal of PPE, good hand washing with soap and water and disposal in a closed bin is essential.
All hard surfaces, floors, chairs, chairs, knobs, etc. shall be cleaned and disinfected with disposable cloths/fabrics or cleaning paper and mops with detachable heads.
Discarded equipment shall be treated as potentially contaminating material and disposed of in special bags.
0.1% sodium hypochlorite shall be used after cleaning with a neutral detergent. For surfaces likely to be damaged by the use of sodium hypochlorite, it is necessary to use ethanol at a concentration of 70% after cleaning with a neutral detergent. As an extra protection measure our company uses biocide certified liquids for safer work of staff and accommodation of customers. Our partner company is Icochimiki which has many years of experience in the field and is the largest company in this sector.
When using the disinfectants, the area is well ventilated.
Hygiene services are reinforced in all public areas, especially in “high risk” items.
Thorough cleaning and very good room ventilation shall be applied during the hours between stays.
The adequacy of staff PPE equipment (gloves, masks, gowns, closed shoes, etc.) is checked.
There is discreet monitoring by Client Management with symptoms to manage.
Infrequent room cleaning during the stay (avoiding contact of cleaning staff with possible outbreak and further transmission).
Eliminated daily change of linen, towels and evening room preparation (turn down service). The customer is only served on request on arrival.
For departures, a thorough disinfection of the affected room and bathroom surfaces is applied.
Decorative objects (pillows, bed linen, etc.) are removed.
Removal of common multipurpose items such as menus, magazines, etc.
Open doors and windows to allow natural ventilation of the space daily.
Signage is placed to inform the customer when and how the room was cleaned.

Preparation/Kitchen

Compliance with HACCP rules by kitchen staff (recording of refrigerator temperatures, lists of prepared foods, temperatures of hot preparations).
Receipt of goods by a designated member of staff and always wearing the appropriate PPE (mask and gloves). Compliance with FIFO (first in – first out).
Keeping distances between kitchen workers in accordance with the requirements of the health authorities.
No entry into the kitchen area for those not working.

Restaurants

Staff shall take the necessary hand hygiene measures, keep a distance of at least one metre from customers, colleagues or third parties and use protective equipment correctly.
The maximum number of customers allowed in the restaurant is defined as the number resulting from the ratio of one customer per 2 m2 of the total usable floor area of the premises.
Six (6) persons shall be defined as the maximum number of persons seated at a table.
Only guests staying in the same room and families may be seated at the same table.
There is no limit in the case of a family with minor children.
Minimum distances between tables according to the seating arrangement shall apply.
In the hotel’s A La Carte restaurants and Bar, price lists are available through the hotel’s online application QRC

Children’s service and recreation areas

Based on the Greek legislation on covid-19 it is forbidden to operate indoor premises and to gather outdoors.

Keeping distance to the beach of the accommodation

The seating arrangement is such that the distance between the end points of the seats of two persons on two different umbrellas or two persons staying in different rooms is ensured in accordance with the requirements of the law.
The use of materials that are capable of effective decontamination is made on the seats, tables, and price lists.
After each change of customers, the seats, tables, price lists, and any other items to be used by the next customer are disinfected.
Removal of fabric surfaces from the sun loungers.
There will be no provision of cotton beach towels .
Every day and after the beach is closed, all surfaces on sunbeds and other equipment shall be disinfected using a biocide liquid certified for this use.

Public areas

• The following measures shall be applied in public areas including lobbies, seating areas, outdoor seating areas:
• Good ventilation of public areas.
• Good ventilation of public areas.
• Signage to remind customers to maintain physical distances.
• Removal of decorative objects and common reusable items .
• Cleaning and disinfecting all surfaces.
• Signage within toilets to limit airborne transmission .

Air conditioning and ventilation of premises

• Increase the supply of fresh air to all Central Air Conditioning Units (CAC).
• Avoid recirculation of air.
• Continuous operation of the air conditioning units (24/7) even if the section they supply is not operating, to avoid the proliferation of micro-organisms.
• Ensure adequate ventilation of all rooms with external air.
• Where possible, split units shall be switched off or, where this is not possible, put into continuous 24/7 operation with parallel operation of natural ventilation.
• The replacement of filters for the CACs and split units shall be carried out in accordance with scheduled maintenance and the work shall be carried out using and taking all protective measures (personal protective equipment, ventilation of the room, safe removal of the filters being replaced) including respiratory protection.

Environmental measures

Environmental measures to limit the spread of the virus include the following:

Adequate ventilation of work areas and regular maintenance of ventilation – air conditioning systems.
Regular cleaning with detergents or disinfectants of the surfaces of workplaces, public areas and work equipment.
Disinfection, in accordance with the instructions of the EMEA, of premises where a possible or confirmed case of Covid-19 infection has been identified.
Provision and placement of covered refuse bins where disposable personal protective equipment or other means used to disinfect work surfaces and personal hygiene items are disposed of immediately after use.
Frequent cleaning of workwear and the usual personal protective equipment provided, and their safe storage.

Covid-19 suspected case management plan

If a visitor meets the criteria of the Covid-19 case definition, the following shall apply:

The hotel’s health officer (Apostolos Hyperifanou) immediately contacted the EODY for a statement of the suspected case and instructions on how to deal with it.
The suspected case is advised to remain in his room with the room door closed.
A patient, who develops symptoms of respiratory infection (coughing, sneezing, runny nose), is immediately given a simple surgical mask and tissues.
If there is a patient’s attendant who wishes to stay with the patient to care for him/her, the attendant shall be given a simple surgical mask and advised to wash his/her hands whenever he/she comes into contact with the patient’s secretions and certainly before the attendant touches his/her face or eats or drinks.
Avoid entering the patient’s room unless there is an important reason. If the need arises, a member of the hotel staff shall deal exclusively with any suspected case.
Used protective equipment shall be disposed of in a covered waste bin and shall not be reused.
After disposal of protective equipment, hand washing shall follow.
Management shall ensure that sufficient supplies to prevent infections are readily available to hotel staff: soap and water or alcohol-based hand cleaning solution, tissues, simple surgical masks, disposable gloves, thermometers, waste bags, surface cleaning fluids.

Cleaning and disinfection of the patient room

Good cleaning of surfaces frequently touched by the patient, especially if the surfaces are soiled with biological fluids.
Cleaning staff shall use a simple surgical mask, gloves and a disposable waterproof gown.
Good hand washing shall follow after removal of gloves.
Textile surfaces shall be cleaned with a steam device (temperature > 70°).

If a worker meets the criteria of the Covid-19 case definition, the following shall apply:

The hotel’s health officer (Apostolos Hyperifanou) immediately contacts the HOSP for reporting the suspected outbreak and instructions on how to deal with it.
The suspected case is advised to remain in a specific area with the room door closed.
A patient, who develops symptoms of respiratory infection (coughing, sneezing, runny nose), is immediately given a simple surgical mask and tissues.
An investigation is made for possible exposure of other employees or customers and they are asked to follow the instructions of the HSE.
All surfaces are decontaminated with emphasis on work areas and equipment used by the possible outbreak.