DECONTINFINATION PLANS IN CATALONIA

Within the framework of the Strategic Plan for decontamination by COVID-19 approved by the Government of Catalonia, the different departments of the Generalitat de Catalunya are drawing up sectorial decontamination plans with the measures planned for the different phases of decontamination and for each of their areas of action.

At the same time, these sectoral decontamination plans serve as general criteria for local governments to develop their decontamination plans. The Generalitat’s sectorial decontamination plans are reviewed by a coordination team made up of the Departments of Health and Home Affairs and a team of local representatives before presenting them to the meetings of the Technical Committee of the PROCICAT plan for emergencies associated with diseases. emerging transferable vehicles with potential high risk, and, once approved by the Technical Committee, are approved by the Steering Committee of the same plan.

All the sectorial decontamination plans on which a report has been issued and which have already been approved so far by the Technical Committee and the Steering Committee of the PROCICAT Plan are made public.

Working documents
Criteria for adapting the sectorial decontamination plans for COVID19 to the conditions of the resumption stage regulated by Resolution SLT / 1429/2020, which adopts basic protection and organizational measures to prevent the risk of transmission and favor containment of SARS-CoV-2 infection

HOUSING ACTION PLAN TOURIST USE

Document approved by the Technical Committee of the PROCICAT Plan for emergencies associated with emerging communicable diseases with potential high risk on July 24, 2020.

Measures to reduce coronavirus infection TOURIST HOUSING.
Guidelines and recommendations.
Document pending approval by the Technical Committee of the PROCICAT Plan for emergencies associated with emerging communicable diseases with high risk potential.
0. INTRODUCTION
1. OBJECT AND FIELD OF APPLICATION
2. TERMS AND DEFINITIONS
2.1 COVID-19
2.2 Risk
2.3 Risk management
3. RISK MANAGEMENT REQUIREMENTS
3.1 General requirements
3.2 Health and Safety / Management Committee
3.3 Material resources
3.4 General measures for housing for tourist use
3.5 Protection measures for personnel
3.6 Informative measures
4. SERVICE REQUIREMENTS
4.1 Reception and reception service
4.2 Accommodation
5. CLEANING AND DISINFECTION REQUIREMENTS
5.1 Cleaning plan
5.2 Cleaning requirements
5.3 Cleaning textiles
6. MAINTENANCE REQUIREMENTS

0. INTRODUCTION
Tourism is configured as the main industry in our country. However, the current COVID19 context requires the establishment of protocols so that the reopening of the facilities does not increase the risk of community contagion, as well as establishing the necessary protection measures for people working in this sector.
Since 18 June, Catalonia has passed phase 3 of the decontamination and the resumption stage begins, regulated by SLT Resolution 1429/2020 by which basic measures of
protection and organizational to prevent the risk of transmission and promote the containment of SARS-CoV-2 infection, regulates the conditions for the development of activities during the stage of recovery in the territory of Catalonia in the framework of the health crisis current caused by COVID19.
Section 1 of section 1.2 of the aforementioned Resolution states that the planned measures must be completed with the sectorial (decontamination) plans of activities to be drawn up.
and to approve in accordance with the provisions of the Confinement Transition Plan ratified by the Government on 25 April 2020.

1. Object and field of application
This document brings together, without prejudice to current legislation, guidelines and recommendations to be applied to housing for tourist use (empty) to minimize the risk of infection with the SARS-CoV-2 virus in order to reopen it.
The start-up of the different services will be carried out in accordance with the calendar published by the government or in accordance with any modifications that may occur in the future.

2. TERMS AND DEFINITIONS
2.1 COVID-19
COVID-19 is a disease caused by the coronavirus SARS-CoV-2, a virus first detected in December 2019. The most common symptoms caused by this disease are:
fever, cough and shortness of breath. Other symptoms may include: tiredness, pain, runny nose, sore throat, headache, diarrhea, vomiting. Some people lose their sense of smell or taste.
2.2 Risk
Possibility of a person being infected with the SARS-CoV-2 coronavirus.
2.3 Risk management
Coordinated activities to direct and control the organization in relation to risk

3. RISK MANAGEMENT REQUIREMENTS
3.1. General requirements
From 25 June inclusive, capacity in public spaces will be adjusted to
Next:
– In enclosed spaces:
o It is necessary to establish sectored spaces with control of independent access and exit flows (not permeable to each other) and with a maximum of 1,000 people standing or 2,000 people all in pre-assigned seats.
o Minimum security area: 2.5 m2 per person. The safety area can be reduced to 1 m2 per person as long as:
 Mandatory use of the mask.
 A record of attendees is kept or places are pre-assigned.
 Measures of circulation of the assistants are anticipated to avoid agglomerations.
– In outdoor activities:
o There is no capacity limitation as long as a safety surface is guaranteed
minimum of 2.5 m2 per person.
o This safety surface can be reduced to 1 m2 per person as long as:
 Mandatory use of the mask.
 A record of attendees is kept or places are pre-assigned.
 Establish sectored spaces with control of access and exit flows
independent (not permeable to each other) and with a maximum of 2,000 people
standing or 3,000 people all in pre-assigned seats.
 Measures of circulation of the assistants are anticipated that avoid agglomerations.
In hospitality and catering establishments, as well as in any activity open to the public, both outdoors and in buildings and enclosed spaces, in which the consumption of food and beverages that make the use of a mask unviable is foreseen. constant, the distance of 1.5 meters between people must be guaranteed.
The above information can be expanded through the following links.
http://canalsalut.gencat.cat/ca/salut-a-z/c/coronavirus-2019-ncov/
http://canalsalut.gencat.cat/ca/salut-a-z/c/coronavirus-2019-ncov/administracio-local/
The establishment must make a firm commitment to risk management, leading the systematic implementation of measures aimed at minimizing it. Risk management must be part of everyone
the establishment processes; therefore, the different processes must be coordinated with each other.
The operator (or owner) on the basis of the risk assessment, will draw up a contingency plan that must detail the specific measures it will take to reduce the risks of
contagion for COVID-19. This preventive activity will be carried out prior to returning to the activity.
By legal requirement in the process of preparing the adaptation of the risk assessment and in the resulting safety and health protocols, the prevention delegates or the
workers ’representatives, although it would be desirable for this contingency plan to be the result of a consensus between the company and the health or safety committee (or the management committee if
no).

3.2. Health and safety / management committee
The establishment must take the necessary measures to avoid the generation of risks of spreading COVID-19 infection, as well as its own exposure to these risks, and must adopt individual and collective protection measures. based on: frequent hand hygiene; the hygiene of respiratory symptoms (avoid coughing directly into the air, cover your mouth with the inside of your forearm in these cases and avoid touching your face, nose and eyes); the
maintaining regular coexistence groups as stable as possible, minimizing daily social contacts to avoid the multiplication of possible transmission chains; the
interpersonal physical safety distance; the use of a mask; the preference for outdoor spaces for carrying out activities; the correct ventilation of enclosed spaces and the cleaning and disinfection of surfaces.
People with symptoms compatible with COVID-19 should contact the public health system and follow, both they and their close contacts, the indications for home isolation in accordance with the protocols approved by the health authority. . In companies where there is no Health and Safety Committee, the company must form a committee for risk management, which will have the legal representation of the workers; in any
In this case, the management and functions of this committee shall at all times comply with the Occupational Risk Prevention Act. Once the risks have been identified and assessed by the corresponding subject according to the LPRL,
the committee will assume the definition of strategies and decision-making for the minimization of hygienic-sanitary risks by COVID-19. Specifically:
– It will establish the objectives to be pursued.
– It will establish the mechanisms to gather the information that allows him to make the best decisions
(consultations with authorities, employees, specialists, etc.)
– It will establish the way in which it is going away to coordinate (between the components of the committee, with the representatives of the workers, service of PRL or the person with these functions based on the modality of the preventive organization that has chosen the company, with employees, competent authorities in each matter, suppliers and subcontractors).
– It will design the necessary protection measures, included in a contingency plan.
– It will plan the implementation of the contingency plan.
– Implement the contingency plan, depending on the size and complexity of the company, and monitor its compliance, assessing its effectiveness and modifying it if necessary based on
of proven efficacy. This contingency plan must include at least:
– The possibility of modifying the processes aimed at decision-making, if necessary.
– The assignment of authorities and responsibilities in the framework of risk management.
– The allocation of human and material resources, including the determination of the use of Personal Protective Equipment (PPE) in response to the needs arising from the prevention of occupational hazards and
without prejudice to the provisions of this rule and the applicable regulations.
– The determination and implementation of an action protocol in the event that an employee or customer shows symptoms compatible with COVID-19, in any case following the guidelines of prevention
of occupational hazards and health authorities respectively, and considering the revision of the protocols for cleaning and disinfection of potentially contaminated surfaces.
– The supervision of the fulfillment of the recommendations and guidelines dictated by the health authorities in relation to special measures for COVID-19, both by employees and customers,
as well as the additional measures contained in the contingency plan resulting from the risk assessment.

3.3. material resources
The establishment must establish the necessary actions to procure the necessary resources provided for in accordance with the result of the risk assessment and the contingency plan designed, taking into account
in any case, take into account the recommendations of the health authorities (eg masks, gloves).
The establishment must consider the restrictions that may exist for the provision of material resources and the limitations of services that may arise from these restrictions, assessing in its case other possibilities other than those initially proposed, always agreed with the legal representation of workers, which are feasible, and which in no case may imply a breach of the protection measures established in the regulations in force for the health emergency by COVID-19.
In the event that a lack of material resources is detected at any time, the management committee must analyze and register it in order to safeguard the tourism organization and its employees.
before the competent authorities, being able to analyze and propose alternative resources and measures.
3.4. General measures for housing for tourist use (hut)
Specifically, the fish must:
– Plan the tasks and work processes in such a way as to guarantee the safety distance established by the health authorities; the layout of the workplaces, the organization of the movement of people and the distribution of spaces (furniture, shelves, corridors, etc.) in the workplace must be adapted if necessary. In case of impossibility, alternative measures must be taken to avoid the risk of contagion by contact.
– Assess the presence in the work environment of vulnerable groups before COVID-19 and determine the specific safety measures for these staff.
– Ensure adequate protection of staff, facilitating hand washing with soap and water and, if this is not possible, the use of disinfectant solution.
– Disseminate complete, clear and intelligible information on the hygiene guidelines to be used in the workplace, before, during and after it, which may be based on billboards.
– Provide time and resources for proper hand hygiene.
– Provide the appropriate Personal Protective Equipment (PPE) after an assessment of occupational hazards. In the event that any service is outsourced, the parent company should monitor that staff have the necessary personal protective equipment.
– Establish guidelines for the use of the facilities in which the work is carried out and the shared spaces, in order to maintain the safety distance (for example, in lifts, dining rooms,
accesses, terraces and other common areas).
– Recommend to customers the ventilation, at least daily and more frequently whenever possible, of the different areas of the hut. The main route of transmission of the SARS-CoV2 virus is the airway, through small droplets that occur when an infected person coughs, sneezes or speaks, at short distances. The virus can be viable in the air for a few hours in smaller aerosols (less than 5 microns) that can travel farther, transported by airflows, and can remain suspended for hours in enclosed spaces. Renewing the air reduces these smaller drops, which can stay suspended for hours in enclosed spaces.
– The renewal of air in spaces is considered a very effective measure for the prevention of COVID-19. It is recommended to ventilate the spaces at least 3 times a day 10 ‘.
– Consult the information in: Ventilation and air conditioning systems
(https://canalsalut.gencat.cat/web/.content/_A-Z/C/coronavirus-2019-ncov/materialdivulgatiu/ventilacio-sistemes-climatitzacio.pdf).
It is recommended to have a non-contact thermometer. Besides:
– In all activities and spaces, interpersonal safety distances must be respected. Both indoors and outdoors, the interpersonal physical safety distance is generally set at 1.5 m. In addition, a security space equivalent to 2.5 m2 per person, except that due to the type of activity there are more restrictive values ​​in force.
– The hut must inform staff that work clothes must be washed at +60 ° C.
– Staff must be trained in the correct use and maintenance of masks, gloves and PPE they use. There must be an internal record of this training.
– A person responsible for the application of the organizational and individual protection measures established in Resolution SLT / 1429/2020 will be identified. This person will also be the interlocutor with the health authority if necessary.

3.5 Protection measures for personnel
3.5.1 General requirements.
Staff should be aware of the contingency plan designed and, specifically, their responsibilities in the context of risk management. Specifically, staff must:
– Have clear and intelligible information, and specific and up-to-date training on the specific measures to be implemented.
– Avoid greeting with physical contact, including shaking hands with both other staff and customers. The safety distance should be respected whenever possible and a mask should be worn.
– Attend to the result of the risk assessment of each job, which will determine whether or not to use a mask and its characteristics depending on the task to be performed (eg hygienic, surgical), as well as the usage time according to your
characteristics.
– Dispose of any personal hygiene waste -especially disposable handkerchiefs-, as well as PPE immediately in the trash cans or containers enabled and with no drive
manual.
– Wash your hands thoroughly after sneezing, sneezing or coughing or touching potentially contaminated surfaces (money, establishment cards, etc.). However, it is necessary to adapt the
hand cleaning protocol according to the characteristics of the installation, for example, when due to the physical characteristics of the building, it is not possible for staff to wash their hands
periodically. In this case, the use of disinfectant solution must be ensured.
– Wear clean work clothes daily. Washing clothes that have been in contact and uniform should be at a temperature above 60ºC.
3.5.2 Specific requirements for the floor and cleaning area
Cleaning personnel should use appropriate personal protective equipment depending on the level of risk and the outcome of the occupational risk assessment. At a minimum, staff should wear a mask and gloves.
After each cleaning, the materials used and the protective equipment used that cannot be cleaned and disinfected must be safely discarded and hand washed afterwards. Buckets with lids must be enabled for storage and subsequent management.
Gloves and masks should be discarded based on their useful life and the conditions in which they are used.
The cleaning staff must not access the inside of the hut to provide service while the customer remains inside, except for justified reasons.
In the event that the services described here are subcontracted, the operator or owner must supervise that the personnel have the necessary personal protective equipment and act
under the established procedures.
3.5.3 Facilities for staff use
Dining rooms, canteens, leisure or rest rooms In the event of enabling staff dining rooms, measures must be implemented to ensure the safety distance while in use, establishing a maximum capacity. Likewise, the use of dining rooms, rest rooms, canteens, etc. must be regulated. establishing the gauging of the same so that they allow to keep the minimum distance of hygiene, as well as an optimum state of hygiene. To ensure this, measures can be taken such as:
-Increase the food shifts, the number of breaks, alternate them, etc., so that during them the least possible number of people coincide. This may involve adjustment
temporary duration or distribution.
-Remove the chairs in sufficient numbers to ensure that the remaining social security distance is respected.
-Place signs reminiscent of hand washing before and after pressing the buttons on vending and coffee machines, if any.
-Kitchen utensils or utensils will not be shared.
Changing rooms and toilets
Relevant measures must be in place to maintain the safety distance and strengthen clean-up measures. Street clothes should be stored in plastic bags or a suit so that there is no contact between street and work clothes, and box office installation is recommended. According to the technical criteria, commonly used toilets must be cleaned and disinfected at least 6 times a day. To prevent fecal-oral transmission of the virus it should be indicated that it is necessary
proceed with the discharge of water into the toilets with the lid closed. Air towels are not recommended.

3.6. information measures
The contingency plan, drawn up by the health and safety committee, must be communicated to the workers’ representatives (if any), to the employees for their proper start-up and maintenance, to the suppliers and to the customers of the measures. that directly affect them and that they must apply (eg use of mask, hand washing, safety distance, etc.) The establishment must inform the customer before the booking confirmation of the conditions of service and prevention measures established, for acceptance. In the establishment itself, the information measures must include:
– The duty of self-protection of users regarding compliance with prevention measures to prevent infection.
– Signage with preventive measures implemented in the mouth and guidelines to be followed by customers.
– Indication of positions respecting the safety distance with marking or alternative measures (e.g. at reception, at the entrance of offices, etc.).
– Information on health care centers, firefighters, local and national police in the area, with schedules and emergency helplines and their location.
Arranged signage must be in at least one foreign language (considering the country / countries of origin of the customers).
The hut must urge employees and workers to collaborate in complying with the measures arising from the contingency plan and must provide its staff with the information
necessary for preventive and hygienic measures and for the proper use of protective equipment.
As for the accommodation’s external service providers, they must be informed about the applicable prevention measures that have been established.

4. SERVICE REQUIREMENTS
4.1. Reception and reception service
The following preventive measures must be complied with:
– The operating or owner company must request at the time of booking confirmation the acceptance of the security measures implemented in the establishment.
– Interpersonal safety distances must be met; in the event that this safety distance cannot be guaranteed, the accommodation must determine the measures to be applied,
which must be deduced from the risk assessment and the defined contingency plan.
– The person in charge of receiving the client must do so with a mask. Regarding the use of masks:
Mandatory use for people 6 years and older.
In outdoor spaces and in any enclosed space for public use or open to the public.
It will not be mandatory to use it inside the home in the absence of staff. Yes in common areas or passages.
People with any type of illness or respiratory difficulty that may be aggravated by the use of a mask are not obliged to use it.
Nor if, due to their situation of disability or dependency, they do not have the autonomy to remove the mask or they present behavioral alterations that make their use unfeasible.
Nor will it be required in the case of outdoor sports physical exercise or in cases of force majeure or situation of need or when by the very nature of the activities the use of the mask is incompatible, in accordance with the indications from the authorities
health.
Preferential care must be guaranteed that minimizes the time spent inside the premises or establishments and that facilitates the mobility of vulnerable people inside in accordance with the criteria of the health authorities, or when due to their personal characteristics they cannot wear a mask.
– Information relating to the destination, restaurants, tourist attractions, brochures, etc., must be provided as far as possible by computer and telephone. Commonly used brochures should be avoided.
– Disinfectant solution must be available for customer use.
– The minimum safety distance between customers must be ensured and distance markers must be visibly fixed to avoid congestion if necessary.
– Online pre-checking should be encouraged, as well as payment by card or other electronic means, preferably contactless.
– Sharing pens should be avoided and, if shared, should be disinfected after each use.
– The Point of Sale Terminal (POS) must be disinfected after each use in which there is contact.
– In the event that there are cards or keys, these must be deposited in a container with disinfectant at the end of the stay or after each use if they are deposited in a reception.
– The counters must be cleaned and disinfected periodically and at least daily, taking care of the greater or lesser influx of customers.
– The computer equipment and any other element of use (for example, the telephone) must be cleaned and disinfected at the beginning and at the end of the work shift, it is recommended to have headphones and
helmets for individual use.
4.2 Accommodation
The huts should be considered as a single room (occupied by a family or group unit).
The following measures must be applied:
– The bathroom bin must have a lid, bag and non-manual operation.
– The decoration of the establishment should be minimized as much as possible.
– Extra blankets and pillows must be protected with closed bags inside the cabinets.
It is recommended to remove the trash from the rooms so that any handkerchief, mask, etc.
concentrate on a single bin with lid, minimizing the risks of transmission and handling.

5 Cleaning and disinfection requirements
5.1 Cleaning plan
The establishment must adapt its cleaning and disinfection plan taking into account the evaluation of the
identified risks. The plan must consider at least:
– Companies and entities that provide services to third parties for air disinfection treatments,
surfaces, materials, equipment and furniture (environmental treatments) or disinfection of
materials, equipment, surfaces and utensils related to handling, storage and
food consumption and alimentary (food treatments) must be registered in the
Official Register of Biocidal Establishments and Services (ROESB or ROESP)
– The products used will always be authorized and their application will respect the safety of
people and the environment.
– The information must be consulted in: Cleaning and disinfection in establishments and premises of
human concurrence (https://canalsalut.gencat.cat/web/.content/_A-Z/C/coronavirus-2019-
ncov / informative-material / cleaning-disinfection-establishments-premises-human-concurrence.pdf);
Cleaning and disinfection in outdoor spaces of human concurrence
(https://canalsalut.gencat.cat/web/.content/_A-Z/C/coronavirus-2019-ncov/materialdivulgatiu/neteja-desinfeccio-espais-exteriors-concurrencia-humana.pdf).
– An increase in the frequencies of cleaning and reviews, especially in the areas of major
contact (surfaces, knobs, toilets, faucets, handles, elevators, reception desk, doors,
room keys / cards, telephones, remote controls, download button
the toilet, protective barriers, air conditioning control, hairdryer, railings, furniture
terrace, etc.). Specifically, you must disinfect the staff work area at the end
their turn (e.g., reception desk, box, etc.).
– The cleaning of surfaces with disinfectant products.
– The ventilation / daily ventilation of the areas of common use in which there have been customers. The
The main route of transmission of the SARS-CoV-2 virus is the airway, through small droplets that are
they occur when an infected person coughs, sneezes or speaks, at short distances. The virus can
be viable in air for a few hours in smaller aerosols (less than 5 microns) which can travel further, transported by airflows and which can remain suspended for hours in
closed environments. Renewing the air reduces these smaller drops, which can
remain suspended for hours indoors.
– The renewal of air in spaces is considered a very effective measure for the prevention of
COVID-19. It is recommended to ventilate the spaces at least 3 times a day 10 ‘.
– Consult the information in: Ventilation and air conditioning systems
(https://canalsalut.gencat.cat/web/.content/_A-Z/C/coronavirus-2019-ncov/materialdivulgatiu/ventilacio-sistemes-climatitzacio.pdf).
– The use of disinfectant cleaning products in safe conditions. They must be used
disinfectants such as dilutions of freshly prepared bleach (1.50) or any of the disinfectants
with virucidal activity that are on the market and that have been authorized and registered by the Ministry
of Health. In the use of this product the indications of the label / file of must be respected
product safety.
If cleaning carts are used, they must be cleaned and disinfected after each change
of turn in which they have been used.
The rubbish bins must be collected in such a way that they are sealed and moved to
waste collection point.
There must be a record of the cleaning and disinfection carried out.
5.2 Cleaning requirements
Cleaning and disinfection in the COVID-19 context must specifically consider aeration
of the establishment, the replacement of towels and bed linen, and kitchen and table linen.
In addition, special attention should be paid to the following:
– Cleaning of walls, floors, ceilings, mirrors and windows, furniture, equipment and decorative elements and
functional.
– Cleaning of any surface or equipment with a high level of use / contact.
A system should be defined to prevent cross-contamination by placing clean clothes
only after cleaning and disinfecting the room. Dirty clothes should be introduced in
bags before depositing it in the cleaning carts.
The cleaning staff must not access the hut to provide service without the customer leaving the hut, except in exceptional circumstances. Customers must be informed in advance
measure.
Disposable cleaning materials should be discarded at the end of the fish cleaning. The client must be informed of the protocol followed for the cleaning of the room.

5.3 Cleaning textiles
The following requirements must be met:
– Dirty textiles must be collected, put in a bag and closed until it is treated in the laundry.
– Shaking dirty textiles should be avoided. In the case of lingerie, it should be avoided to deposit it on the floor.
– After handling dirty textiles, staff should wash their hands.
– Raw textiles must be washed at +60 ° C. If the laundry service is outsourced, the service provider must be informed of the minimum required temperature, in accordance with the washing methods authorized by health authorities.
6 Maintenance requirements
There must be a specific protocol for maintenance staff who must enter the establishments while the client is in the room. This protocol must include at least the following:
– Maintenance personnel must protect themselves with the means of personal protection, which determines the result of the risk assessment of the stop.
– If the customer is at the establishment, the customer must also be urged to put on the mask while the maintenance staff remains in the vacuum, as long as the minimum safety distance cannot be ensured.
– Once the assistance or repair has been completed, the staff must reject the PPE in accordance with what is defined in the contingency plan, and must wash their hands afterwards.
– Specifically, the air conditioning system should be checked periodically, especially the cleaning of filters and grilles.

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