Measures at Villa Emilia to reduce the hygiene and health risks posed by COVID-19

RECEPTION

• We have established a maximum capacity for the reception area and taken measures to ensure distancing between guests and employees.
• A disinfectant solution is available in the reception and welcome area.
• Distancing markers are in place to prevent crowds from forming and to ensure the minimum safety distance.
• The POS is disinfected after each use.
• The reception desk is cleaned at least once a day, depending on the number of guests.
• All keys and cards are placed in a container with disinfectant after each use if they are left at reception.
• The keyboard, screen, phone and other items used by the receptionists are disinfected at the beginning and end of each shift.
• The rooms are allocated after guaranteeing the required hygiene and disinfection measures.
• The luggage porter service is provided under safe conditions, using disposable gloves and/or disinfectant wipes to clean the luggage.

ROOM CLEANING

• The floor and cleaning department staff do not enter the rooms to provide a service while the guests are inside, unless there are justified reasons for doing so.
• Personal protective equipment is used by all cleaning staff, depending on the situation. At least a face mask and gloves made of vinyl/acrylonitrile are worn.
• Once they have completed the cleaning and removed the used protective equipment and materials, they will safely place them in the bins with lids provided for their disposal and subsequent waste management and then wash their hands.
• All blankets and pillows are fitted with a protective cover.
• Upon the guest’s departure, the hair dryer (including the filter) is cleaned, if there is one.
• Clothes hangers are disinfected upon the guest’s departure or some sealed ones can be provided. The ironing service is restricted.     
• The frequency of the cleaning and checks has been increased, particularly in areas where there are numerous possibilities of contact (surfaces, doorknobs, washbasins, taps, handles, lifts, etc.).
• Daily ventilation of the areas for communal use that guests have visited.
• Cleaning of surfaces with disinfectant products.
• Use of disinfectant cleaning products under safe conditions, e.g. a freshly-prepared diluted bleach solution (1g/L chlorine concentrate prepared with a 1:50 dilution of a 40-50 g/L bleach concentrate). Use of 62%-71% ethanol or 0.5% hydrogen peroxide in one minute.
• The cleaning trolleys are cleaned and disinfected after each daily use.
• All the linen from the rooms is washed at a temperature of +60°C.

CAFÉ AND RESTAURANT

• The aim is to reduce handling and involvement of guests so as to prevent the risk of contagion.
• A predefined route is recommended to prevent crowds from forming. The service staff will also wear face masks whenever it is not possible to maintain a safe distance from the guests.
• A distance of two metres between each table is guaranteed.
• Capacity restricted to 40%. Consumption is only permitted when seated at tables or to take away. Self-service at the bar is not permitted.
• Cleaning and disinfection of the furniture (tables, chairs, contact surfaces, etc.) between one guest’s visit and another’s.
• The frequency of the cleaning and checks has been increased, particularly in areas with the greatest amount of contact (surfaces, doorknobs, washbasins, taps, handles, etc.).
• Daily ventilation of the areas for communal use that guests have visited.
• Cleaning of surfaces with disinfectant products.
• Use of disinfectant cleaning products under safe conditions, e.g. a freshly-prepared diluted bleach solution (1g/L chlorine concentrate prepared with a 1:50 dilution of a 40-50 g/L bleach concentrate). Use of 62%-71% ethanol or 0.5% hydrogen peroxide.

ROOM SERVICE

• All waiters wear gloves when they enter the rooms to provide room service and remove items.
• Waiters wear face masks if they cannot maintain a safe distance from the guests.
• All the tableware (including trays and plate covers) is sanitised in a dishwasher or equivalent.
• A protocol for the removal of waste is defined and the guests are informed accordingly.

KITCHEN

• The criteria defined in the HACCP system and updated to include aspects of COVID-19 are applied.

EVENTS

• Venues of events are aired at least two hours in advance to guarantee compliance with the regulations.
• New arrangements for the distribution of materials at meetings (paper, pens, water, etc.).
• The events are designed and planned in such a way that the capacities can be controlled and the minimum safety distances between people can be maintained when they arrive and leave, and similar measures apply to the breaks and refreshment services. Face masks are provided if the distance cannot be maintained.

COMMUNAL AREAS

• The establishment provides disinfectant solutions in places where people congregate and for facilities that are often used by guests.
• Communal toilets are cleaned in accordance with a schedule and they have paper towel dispensers and hand dryers (but no towels).
• Bins with a double bag inside that are not opened by hand are used.
• The paper, gel and soap dispensers are cleaned regularly, according to their use.
• The replacement of consumables (soap, paper towels, etc.) is guaranteed.
• Rooms where events are to be held and closed spaces used for activities are aired two hours before use to ensure compliance with the current regulations.

LIFTS

• The maximum capacities for the lifts are restricted and the guests are informed of which one is applicable.
• Face masks must be worn if the guests are not members of the same family unit, and the safety distance should be maintained.

PROTECTIVE MEASURES FOR STAFF

• The staff are aware of the contingency plan that has been drawn up and their responsibilities within the framework of the risk management.
• All staff receive clear and intelligible information and specific training.
• The staff understand that they must refrain from greetings involving physical contact and maintain the safety distance.
• The staff will wear face masks in cases in which the procedure specific to their work and the risk assessment so require and those in which the safety distance cannot be maintained.
• The staff are instructed to wash their hands thoroughly after sneezing, blowing their nose, coughing and touching potentially contaminated surfaces (money, documents, etc.).
• The staff are instructed to frequently disinfect personal items (glasses, mobile phones, etc.) with a disinfectant solution or soap and water.