METHOD OF SPREAD
• When an ill person with COVID-19 coughs, sneezes or exhales, they release droplets of infected fluid.
• If persons are standing within one meter (or three feet) of a person with COVID-19, they can be infected by breathing in droplets coughed out or exhaled.
• Most of these droplets fall on nearby surfaces and objects, such as desks, tables or telephones.
• Persons can also be infected with COVID-19 by touching contaminated surfaces or objects and then touching their eyes, nose, or mouth.
• Most persons infected with COVID-19 experience mild symptoms and recover. However, some go on to experience more serious illness and may require hospital care.
DEFINITIONS OF FREQUENTLY USED TERMS
• Asymptomatic – Showing no symptoms or signs of a disease
• Isolation – Isolation separates people who are showing signs of illness from those who are not. This is to prevent the spread of infectious disease and persons will remain in isolation as long as the signs are present.
• Quarantine – Quarantine separates and restricts the movement of people who may have been exposed to a contagious disease to see if they become sick. In the case of COVID-19, the period is up to 14 days. This period allows for the person to be identified as being infectious.
• Community Quarantine - Community quarantine separates and restricts the movement of people in a community who were exposed to a contagious disease to see if they become sick. When there is a small number of persons who are ill, community quarantine is applied to areas where there is a cluster of cases to prevent further transmission into other areas. For COVID-19, the period of community quarantine period lasts for 14 days.
• Symptomatic – Showing signs or symptoms of a disease.
• Symptoms of COVID-19 – Symptoms of COVID-19 include fever, cough.
Employee Well-being• Communication with employees that reopening will likely be gradual with staggered starting times for employees to allow for a smoother rollout and management of training and worker care has been done.
• All employees, upon their return to work are required t complete a health questionnaire similar to the questionnaire to confirm they are covid-19 free
• Formal checks of the health of each employee is performed on a regular basis, every 4-6 weeks, to determine if hey are showing symptoms or have other risk factors. Those who test positive are required to be reported to the Ministry of Health & Wellness for quarantine and contact tracing.
• The temperature of each employee is taken upon arrival for their shift. Those with an elevated temperature and/or visible symptoms will be documented and screened by the on-call medical professional for additional symptoms that may indicate a risk of Covid-19. Depending on the assessment, the medical professional will instruct the employee to return home or will assist the employee in contacting the Health Department for further guidance
• Employees are briefed at start of their shifts to remind them to disclose if:
1) they have knowingly been exposed to anyone with Covid-19,
2) they have symptoms of Covid-19 and 3) they had an above normal temperature at check-in.
• Employees are recommended to change clothes, to a fresh set or a work-provided uniform, upon arrival to work once they have signed in. Laundry service for employees is available.
• Employees are encouraged not to share desks, office supplies, computers, chairs, phones etc. When there is a shift change, the employee is responsible for wiping down their workstation, if appropriate, using alcohol based sanitizing spray
• Employees are required to wear face masks throughout their work shift and in interaction with patrons. Employees are required to sanitize or wash their hands regularly throughout their shift (minimum of once an hour) and after the following interactions occur:
Handling/exchange of cash, processing a credit card from a patron, handling items from a patron, touching common areas, upon serving food and drinks.
Cleaning Activities• Employees are required to wear appropriate PPE while conducting their cleaning duties.
• Specific guidance is provided with respect to the wearing of PPE for the following activities:
Cleaning: Facemask or face shield, disposable apron
Disinfecting: Face Mask or face shield
Sanitizing: Face Mask
• All laundry and reusable items are washed in water at 60 °C or above.
• All food service items (plates, cutlery, cups, glassware, serving trays etc.) are washed in water at 80°C or above.
• All public touch points are sanitized on a rotating basis throughout the operating hours with each surface being cleaned at a minimum every two hours. This includes door handles, railings, desks, flat surfaces, elevator buttons, etc.
• Waste is properly bagged. Garbage containers are regularly emptied to prevent overflow.
• Routine maintenance of air conditioning vents or filters is performed to promote indoor air quality and limit exposure.
• Removal and disposal of PPE is conducted using the safety disposal guidelines of the World Health Organisation (WHO).
Entrances/Common Areas• Lobby doors are kept open, to mitigate excessive contact of one surface by multiple individuals.
• The ground is marked throughout the property with 6 ft. of physical distance line spacing for queues and physical distancing both inside and outside of the following areas:
elevator, lobby, bar, restaurant, pool area
• Sanitizing dispensers and/or hand wash stations are installed at the entrance to the establishment.
• Signage is clear and visible areas throughout the property. Specifically, there are signs at the entrance advising that temperature check is required upon entry, face masks required
Reporting• Suspected cases or contact with Covid-19 positive persons are reported in real-time to the local Ministry of Health & Wellness representative including the date and time, signs and symptoms observed, age and gender of the person(s) showing symptoms and the activities they engaged in. Reporting occurs within 2-3 hours of identifying a suspected case. Reporting is made first to the local, parish public health facility and then to the national level.
• A full report is compiled at the property on a weekly basis to review suspected contact and actions taken by the management team and information is reported to the Ministry of Health & Wellness.
• All employees are made familiar with and knowledgeable of suspected cases or contact with Covid-19 positive persons and reports made to the following:
on call doctor- Ray Johnson 876-383-7722
Parish Public Health Facilities
https://jamcovid19.moh.gov.jm/ o 1-888-ONE-LOVE (1-888-633-5683)
Communications• Signs are erected at the entry point and key locations around the property reminding of social distancing and mask-wearing.
• Guests who do not feel well are advised what to do by contacting the front desk. Information regarding the location of a medical facility or isolation room as well as the information for the off-site medical professional is readily available. This message is verbally reinforced at check-in.
Guest Activities and Interactions• Employees are reminded to greet guests with warmth and friendliness.
• Employees are instructed on how to remind guests of protocols with a smile in a polite and respectful manner if they make a request that is unallowable given the new protocols.
• Where possible, outdoor activities are encouraged and configured according to the distancing protocols. Maximum ventilation for indoor activities and venues is encouraged.
• Bottled water is provided in room for all guests
• Employees are reminded that they can accept tips as offered but should sanitize or wash hands after receiving.
Medical and First Aid Facilities
Specific Protocols re Arrival/ Entry• The lobby ground is marked with physical distance stickers for queues and physical distancing is enforced both inside and outside
• Hand sanitizing dispensers are erected at the entrance to the establishment
• The front desk, concierge station, and other lobby services are equipped with hand sanitizer.
• The temperature of each guest is taken upon arrival. Those with an elevated temperature and/or visible symptoms should be documented and moved into the designated isolation room on the property for screening by the on-call doctor. The Ministry of Health & Wellness should be contacted immediately to begin the intake process if determined necessary by the SPP.
Check-in• Contact-less, digital check-in is encouraged where possible.
• Employees at start of their shift are reminded to disclose if:
1) they have knowingly been exposed to anyone with Covid-19
2) they have symptoms of Covid-19
3) the guest had an above normal temperature at check-in.
• Guests are informed of the Covid-19 safety protocols and how to get more information should they require it. The wearing of face masks in public/common areas is enforced. The following are communicated to the guest:
-the steps taken to safeguard employees and guests
-expectations of guests while on property
- who to contact for questions or concerns in regard to the property
- how to report suspected Covid-19 cases or exposure and how to contact the Ministry of Health & Wellness
• Hands and the check-in area (desk, table, counter, pen etc.) are sanitized after each customer engagement.
Keys• Digital key cards are returned to a basket and sanitized upon reuse.
• Luggage carried to the guestroom is left outside the room door and the guest brings it into the room.
• Luggage storage rooms are restricted to employees only.
• Luggage carts are sanitized after each use with an alcohol-based sanitizer (62% alcohol or above).
Specific Protocols - Common Areas Sitting Areas/Lobby• Furniture is arranged in the waiting/reception area to allow for physical distancing.
• Shared, self-service refreshments e.g. water, coffee, tea etc. have been removed from reception areas. All shared reception area material including magazines and books have been removed from the lobby.
• Hand sanitizer stations have been installed throughout the common areas and hands-free garbage cans with covers are in place.
• Benches, chairs, handles, railings are continuously sanitized throughout the day (a minimum of three times per day).
Public/Common Bathrooms• Bathrooms are sanitized regularly (at a minimum every two hours).
• Signs are placed at bathroom entrances reminding of distancing guidelines. Bathrooms are equipped with hand soap and single-use paper napkins or towels to dry hands
• Dispenser handle, sink faucets, door handles, soap dispenser push plates, garbage cans and toilet handles are sanitized at a minimum of every two hours.
• Bathrooms are monitored frequently to ensure they do not require attention.
• The health and safety poster promoting handwashing and disinfection is clearly visible.
Specific Protocols - Room Amenities• The in-room fridges are cleaned and sanitized after each room is cleaned.
• All extra pillows, blankets, radios, and paper materials (directories, etc.2) have been removed from all guestrooms.
• Guests are offered the option for a relaxed housekeeping schedule where cleaning only occurs less frequently as opposed to each day as determined between the property and the guest.
• The wearing of single-use face masks, aprons and close-toed shoes are required when servicing each room.
• All trash cans are lined with a disposal liner to make it easier to collect and dispose of waste.
• All surfaces of tables, dressers, nightstands, sinks and countertops are sanitized as part of the revised cleaning protocol. All soiled linens and towels are removed and placed in a bin with a cover for transport to the laundry.
Specific Protocols - Restaurant
Entry• The new capacity of restaurants has been determined and laid out based on physical distancing guidelines and the recommendation of approximately 113 sq. ft. per person/group per occupiable space or 70% capacity. capacity is managed by the hostess on duty
• Markers are placed on the floor to mark required physical distancing space while in the waiting/reception area and outside of the restaurant if it is full.
• Furniture in the waiting/reception area has been arranged to allow for physical distancing.
• Shared, self-service refreshments e.g. water, coffee, tea etc. have been removed from reception areas, including magazines and books and flyers/promotional materials re tours etc.
• Shared, self-service items such as toothpicks, mints, matches or any other guest amenity have been removed.
• Shared condiments such as ketchup, mustard, hot sauce and salt/pepper shakers have been removed from table
•Hand sanitizer dispenser is installed in the entrance area and patrons are required to sanitize their hands upon entrance to the restaurant.
• Wear face masks are to be worn at all times inside the restaurant for employees. Patrons may remove face masks once they are seated.
• Large groups (6 and above) are encouraged to make reservations beforehand and establish a maximum amount of reservations that can be made for any day. Maximum group size should be no more than 10 individuals.
• Seating capacity is frequently monitored
• The hostess stand/desk/table and reception area are continuously disinfected throughout operating hours. The hostess stand/desk/table area is disinfected upon an employee shift change including chair, computer, keyboard, desk etc.
• Seating capacity has been reduced to 70%, and there is at least 6 ft. of space between tables/seating.
• Patrons are seated by the hostess, to ensure distance between tables is maintained.
• Communal tables/seating for multiple parties is avoided unless 6 ft. physical distancing can be achieved.
• Tables and chairs are wiped down between use with alcohol-based cleaner (62% alcohol or above). Guest Table Amenities
• Highchairs, booster seats etc. are to be sanitized after each guest usage using an alcohol-based cleanser (62% alcohol or above).
• Guest table amenities (highchairs, booster seats etc.) are stored outside of common areas in back rooms/storage rooms to limit exposure and unnecessary touching by employees or guests.
• All condiments and self-serve items such as napkins, toothpicks and straws have been removed. These items are provided upon request and containers are sanitized between use if not in single use containers.
• Table pre-sets including cutlery, glassware, mugs and table decoration including candles, vases or flowers, have been eliminated.
Food Service - Table Service• The use of multiple-use menus is discouraged (food, beverages, specials. Laminated menus are sanitized.
•Food is covered until it is delivered to the table and food covers are wiped down between use.
• Hands are sanitized upon each completed pick-up and delivery of food to each table party.
• Linens are changed after each guest/ party and deposited into a bin until transported to laundry.
• All service and standards are in accordance with Hazard Analysis and Critical Control Point (HACCP).
Food Service - Buffets
• Buffet service will be initially suspended to be later implemented with limits to guest self service. All stations are to be manned by a dedicated staff member handling utensils, serving food etc.
•Common condiments and food laid out in large quantities have been curtailed (including salt, pepper, oil, butter).
• All service and standards are in accordance with HACCP
• If a patron touches food, sneezes near food, or similar, contaminated food is discarded.
Food Service - Takeaway• Patrons are allowed to order food over the phone or online and carry-out/takeaway orders to be consumed in their guest rooms or at an offsite location.
•Physical distancing is enforced through the order and pick-up process. • Food is packed in containers and disposable bags that comply with government regulation.
• Workers must sanitize or wash hands after each customer interaction.
Food Service - Room Service• Ordering of room service items over the phone is encouraged
• Room service items are delivered outside of the door of the room. Do not enter the room.
• All room service items are covered while being transported to the room.
•Cutlery is wrapped fully in a linen or paper napkin while being transported to the room.
Kitchen/Back of House
• Face masks and hairnets are worn during food preparation.
• Zones within the kitchen for employees have previously been established according to HACCP and MOH guidelines
• Access of the kitchen and storage areas is limited to kitchen and wait staff only.
• All raw materials such as vegetables, fruits, ice, meats etc. are stored in closed containers which are only to be opened when needed.
• HACCP protocols have been updated in the context of Covid-19.
Payment•The use of POS systems is encouraged to reduce cash transactions. POS machines are sanitized after each use.
•Physical distancing is enforced with distance markers on the floor.
•Physical distancing of cash registers by spacing stations 6 feet apart is practiced, when there are multiple cash register stations.
• Sanitization and hand washing are to be done after interaction with customer credit cards, card machines and cash.
• Work stations (phones, registers, tables) are regularly wiped throughout the day and after the end of each shift.
Social/Cultural Activities• Social/cultural activities are limited to those which can be accomplished from a safe, physical distance of 6 ft. e.g. musical performances, dance shows etc.
•6 ft. of space between patron and performers on stage or the designated stage area is encouraged.
• Microphones are to be sanitized prior to each use for musical activities.
• There is a limit on the number of games/contests which are held within the restaurant/bar space which break physical distancing rules.
• Hands-free garbage cans are utilized for no touch waste disposal.
• Water fountains have been turned off until further notice.
• Disposable hand towel dispensers are mounted
• Bathrooms regularly sanitized (at a minimum every two hours).
• The temperature of each delivery person is to be tested. Those with elevated temperature should be documented and denied entry. If appropriate, contact the on-call doctor for initial screening of the delivery person. Instances of denial of entry due to elevated temperature or visible symptoms are to be reported to the Ministry of Health & Wellness on a daily, real-time basis.
• The use of wearing face masks of delivery personnel is mandated and is to be enforced
• Receiving areas are to be disinfected after each delivery.
• Distributors are encouraged to wipe down the reused carry bins after each delivery.
Employee Spaces• Shift start times are staggered to ensure there is no overcrowding in the locker/employee rest areas. Employees are encouraged to wipe down their lockers before use.
• Maintain all personal belongings in a contained bag which can be tied or sealed.
Specific Protocols - Bars
Entry• The new capacity of the bar (14) has been determined based on physical distancing guidelines and the recommendation of approximately 113 sq. ft. per person/group per occupiable space or 70% capacity. Post signs listing the new maximum capacity.
• Floor markers have been placed to delineate required physical distancing space while in the waiting/reception area and outside of the bar if it is full.
• Shared, self-service items such as toothpicks, mints, matches or any other guest amenity to take. have been removed
• Hand sanitize station has been installed in the entrance area with appropriate signage requiring patrons to sanitize or wash their hands upon entrance to the bar.
• Patrons must wear face masks until seated at which point, they can be removed.
• Seating capacity has been reduced to 70%, to ensure there is at least 6 ft. of space between tables/seating.
• Restrict seating at the physical bar to be limited to a space between each seat. The congregation at the bar is not permitted. Chairs are wiped down between use with alcohol-based cleaner (62% alcohol or above). • All condiments and self-serve items such as napkins, toothpicks and straws have been removed. These items should be provided upon request and containers should be sanitized between use if not in single use containers.
Drink Service• Area behind the bar is designated exclusively for drink preparation.
• Hand washing is mandatory between making an order of drinks.
• Hand washing is mandatory between drink runs and delivery. The wait staff must sanitize/wash hands after picking up a drink from the bar and delivering it to a customer’s table.
• All printed menus are laminated to facilitate sanitizing after use.
• Limit social/cultural activities to those which can be accomplished from a safe, physical distance of 6 ft. e.g. musical performances, dance shows etc.
• 6 ft. of space between patron and performers on stage or the designated stage area is mandated.
• Microphones are sanitized prior to each use for musical activities.
• The number of games/contests which are held within the restaurant/bar space which break physical distancing rules is limited.
Cleaning• All used plates, cups, forks etc. are washed and sterilized in hot water at 80°C.
• Face masks are to be worn when clearing and cleaning tables or removing finished plates/cups during the serving of the patron. Chairs, tables, placemats, are to be wiped and sterilized and replace linen on tables after usage by a patron. Employees must ensure that all cutlery and glasses on the table are replaced regardless of whether they appear used.
• Surfaces must be wiped throughout the course of opening hours and conduct a thorough sanitization of the bar after close of business.
• Bar tops must be cleaned and sterilized every 30 minutes
• All bar equipment and nozzles should be sanitized continuously.
• All reusable bar and serving equipment should be cleaned according to HACCP standards.
• All reusable kitchen and serving equipment should be cleaned according to HACCP standards.
Specific Protocols - PoolsContinuous review of operations, maintenance and sanitation procedures are employed in keeping with the Ministry of Health & Wellness and U.S. CDC guidelines to prevent the spread of Covid-19. The following guidelines should be followed:
• Encourage all patrons to rinse off/shower before entering the pool-appropriate signage is in place informing the guest of these rules.
• Customers are required to sanitize or wash their hands before entering the pool area using hand sanitizer stations installed around the pool deck.
• Capacity for pools has been adjusted to 70% of full capacity provided this capacity allows for physical distancing requirements.
• Pool umbrellas and chairs are configured to be at least 6 ft. from each other for physical distancing guidelines and in accordance with the newly calculated maximum occupancy (113 sq. ft. per person/group per occupiable space or 70% capacity.
• Chairs/umbrellas are issued only under the supervision of an attendant. The attendant will direct the patrons to the space within the approved and appropriate 6 ft. distance. Guests who move the equipment or refuse to cooperate should be asked to leave
• Chair/umbrella are to be sanitized after each guest/guest party use.
• Allow parties of up to ten pool goers to be in a single group. If above 10 pool goers in a single group, the group is required to split to sub-groups that achieves the 10-person limit. Include a hands-free garbage can with a cover.
Swimming• Groups of family and friends who arrived together are allowed to congregate in the water.
• No-touch towel return bin is designated, in which patrons can deposit towels without employees handling them.
• The water quality of the pool is monitored and maintained by using test stripes and conducting regular pH and chlorine tests and adjust according to the Ministry of Health & Wellness Standards.
Specific Protocols – Medical Services
Dr. Ray Johnson is the doctor on call. As a medical professional, he will perform any screening and assessment prior to contacting the Ministry of Health and Wellness. (additional information under heading “Reporting”)
• One isolation room on the property has been designated to take workers or guests if they show symptoms or have an elevated temperature. Either the onsite or on call medical professional should perform an initial assessment to determine the appropriate on-site treatment procedures. If Covid-19 is suspected after examination procedures, the medical professional should contact the Health Department (See heading “Reporting”)
• The guest is to be isolated in the room while awaiting a test from the Ministry of Health & Wellness.
•isolation rooms are sanitized upon exit of the guest.
Scenario 1: Co-worker confirmed positive for COVID-19Where the employee was limited to a defined area carrying out their daily job function, the department will be closed for as long as it takes for the disinfection/decontamination process to be conducted.
The department must be disinfected following the guidelines established by the MOHW (environmental health considerations for cleaning, sanitization, and infection control in the workplace).
Managers will map the location of all employees in relation to the confirmed case, in regards to daily operations and movement within the department. This will determine the level of exposure each employee had with the confirmed case and determine the action to be taken i.e., home/self-quarantine vs facility quarantine vs isolation.
-Co-workers within this department, as determined by the MOHW would be quarantined for a period of 14 days.
-If persons are found to be symptomatic they would be isolated and investigated by the MOHW.
Scenario 2: Employee in contact with a confirmed case of COVID-19Asymptomatic
The employee would be self-quarantined at home for a period of 14 days.
Some co-workers of the contact of the confirmed case will be required to self-quarantine. This will be dependent on the information obtained through contact tracing.
As a precautionary measure, the following should be done:
- The department should be disinfected following the guidelines established by the MOHW.
- The institution is to map the location of all employees in relation to the employee in question, in regards to daily operations and movement within the department.
- If the employee develops symptoms, during the period of quarantine:
- They will be isolated at a government facility and investigated.
- Employees should report to the MOHW and the employer if symptoms develop.
- Additionally, contact should be made with the local health department for coordination of management of the patient.
- If the employee is symptomatic, then they would be isolated at a government facility.
- All other actions as outlined in Scenario 1 would then be implemented.
Scenario 3: Employee in contact with a suspected case
• The employee would be self-quarantined at home until the final result of the contact is determined.
- If the result of the contact is negative for COVID-19, the employee can discontinue self-quarantine.
- If the result of the contact is positive for COVID-19, the employee would be self-quarantined at home for a period of 14 days.
-If the employee under self-quarantine develops symptoms, he/she would be isolated at a government facility.
-If the employee under self-quarantine remains symptom-free he/ she would discontinue self-quarantine once the end of the quarantine test result is negative.
• As a precautionary measure, the department can be disinfected following the guidelines established by the MOHW.
Scenario 4: Employee from a quarantined community
Communities may be determined to be a quarantine zone by the Government of Jamaica. This means persons living in these communities are required to remain at home and are not permitted to leave the community for a period of 14 days. Similarly, unauthorized persons are not allowed to enter the quarantined community within 14 days.
• The employee would be quarantined at home until the quarantine is lifted from the community they reside.
› If the employee under community quarantine develops symptoms, they would be isolated at a government facility.
» If the employee under community quarantine remains symptom-free they would discontinue community quarantine at the end of the 14 days.
• Once the employee was asymptomatic during the 14-day community quarantine period they would have no potential of transmitting the infection to anyone within the workplace, as they were not infected.
ENVIRONMENTAL HEALTH CONSIDERATIONS FOR CLEANING, SANITIZATION, AND INFECTION CONTROL AT ALTAMONT HOTELS
When someone who has COVID-19 coughs or sneezes, they release droplets of infected fluid, which in most cases fall on nearby surfaces and objects - such as desks, tables, telephones etc. Persons can become infected with COVID-19 by coming into contact with these contaminated surfaces or objects – and then touching their eyes, nose or mouth.
Where persons are standing within one meter (3 feet) of an infected person, they can acquire the disease by inhaling droplets expelled through coughing, sneezing or exhalation. In other words, COVID-19 spreads in a similar way to the flu virus.
In light of this, where the workplace becomes aware of the possibility of exposure to COVID-19 by a confirmed or suspected person; these guidelines are intended primarily to guard against the risks to human health posed by contamination of the environment in institutions such as educational, health care, penal, commercial, industrial, residential care and other related facilities in Jamaica.
DefinitionsCleaning - the physical removal of contamination and microorganisms using detergent and water. It should be used to remove contamination from the environment and minimize the risk of transmission between persons.
- Cleaning Agents
Disinfectants have a very short action on surfaces which can quickly become re-contaminated.
Important note regarding mops and wiping cloths
These will become contaminated with micro-organisms from the environment and must be laundered daily and dried.
• Sodium Hypochlorite, Bleach
Household bleach contains the active ingredient Hypochlorite and has been found to be effective against COVID-19, Hepatitis B and C, HIV, other viruses and bacteria, including some spores. However, it is inactive by organic matter and solutions deteriorate rapidly.
A 1% concentration hypochlorite solution is required for disinfecting surfaces and same should be prepared each day. This 1% concentrated hypochlorite solution is achieved.
» 1 Part of household bleach (3.5% available chlorine) in 2.5 parts water.
» 1 part of household bleach (5% available chlorine) in 4 parts water
Concentrated solutions of hypochlorite are corrosive and damages both metals and fabrics, this, they should be washed off after use.
The individual conducting this cleaning and disinfection activity must wear rubber gloves for personal protection.
Ethyl alcohol (70%) or alcohol 60-70%
is a rapid acting surface disinfectants that is effective against bacteria and most viruses. It is highly effective as a hand hygiene agent or for disinfection of equipment, but will not penetrate organic material.
HOUSEKEEPERS- EMPLOYEE INFECTION AND SAFETYOur team members are at increased risk of being exposed to the virus and any toxic effects of the cleaning chemicals. Team members are therefore required to wear appropriate personal protective equipment-PPE (gloves, masks, and aprons) for cleaning and disinfecting.
PREVENTION PLANReducing the risk of exposure to Covid-19 by cleansing and disinfection is an important part of reopening our spaces to guests. Every Jamaican has been called upon to slow the spread of the virus though social distancing and prevention hygiene, such as frequently washing your hands frequently and wearing face coverings and using alcohol-based (at least 70% alcohol) hand sanitizer when soap and water are not available. Everyone has a role in making sure our communities are as safe as possible to remain open.
- The virus that causes Covid-19 can be killed if you use the right products.
- This document provides a general framework for cleaning and disinfection practices. The framework is based on doing the following:
- Cleaning and sanitization measures employed for safe operations
- First, clean the surface or object with soap and water.
- Then disinfect (1/2 cup of bleach added to gallon of water OR 70% alcohol to disinfect). DO NOT mix bleach or other cleaning and disinfection products together. Bleach solutions will be effective for disinfection up to 24 hours.
- It is critical that this plan is maintained and note that it may be updated if our specific circumstances change.
Some surfaces only need to be cleaned with soap and water. For example, surfaces and objects that are not frequently touched should be cleaned and do not require additional disinfection. Additionally, disinfectants should typically not be applied on items that are involved in food service as many disinfectants are toxic when swallowed.
Outdoor areas generally require routine cleaning and do not require disinfection. Spraying disinfectant on walkways and rails is not an efficient use of disinfectant supplies and has not been proven to reduce the risk of Covid-19 to the public. Existing cleaning and hygiene practices for outdoor areas should be maintained.
There is no evidence that the virus that causes Covid-19 can spread directly to humans from water in pools, or water play areas. Proper operation, maintenance and disinfection (e.g. chlorine) of pools should kill the virus that causes Covid-19.
FREQUENTLY TOUCHED SURFACES AND OBJECTS
Paying special attention to the PPE that may be required to safely apply the disinfectant. The following examples apply:
- Light Switches
- Faucets and Sinks
- Touch Screen
- Card Machines
*These areas should be cleaned at least daily.
Soft and porous materials (sheets, pillows etc.) are generally not as easy to disinfect as hard and non-porous surfaces. Soft and porous materials that are not frequently touched should be cleaned or laundered following the directions on the item’s label, using the warmest appropriate setting.
The Housekeeping Supervisor should ensure that there is enough supply of gloves and PPE. Team members are to reminded to carefully follow the instructions on the label of the chemicals being used to ensure the safe and effective use of the product. The label will also list precautions such as wearing gloves and making sure good ventilation is maintained during use of the product.
The significant behavioral practices to help reduce the spread of Covid-19 are listed below and team members are being encouraged to practice:
- Social distancing (specifically staying 6 feet away from others when you must go into a shared space).
- Frequently washing hands or use of alcohol-based (at least 70% alcohol) hand sanitizer when soap and water are not available.
- Wearing cloth face coverings.
- Avoid touching eyes, nose and mouth.
- Staying home when sick.
- Cleaning and disinfecting frequently touched objects and surfaces.