Clean & Safe
QUINTA VALE DO HOMEM
> All our staff received information and/or especific training about:
> Internal protocol for the COVID-19 coronavirus outbreak.
> How to apply basics precautions for prevention and infection control related to the COVID-19 coronavirus outbreak, including the procedures:
- Hand hygiene: wash your hands frequently with soap and water for at least 20 seconds or use hand sanitizer that has at least 70 ° of alcohol, covering all surfaces of the hands and rubbing them until they are dry.
- Respiratory prevention: cough or sneeze into the flexed forearm or use a tissue, which should then be immediately thrown away; Always wash your hands after coughing or sneezing and after blowing; Avoid touching the eyes, nose and mouth with your hands
- Social conduct: change the frequency and form of contact between workers and between them and customers, avoiding (when possible) close contact, handshakes, kisses, shared jobs, face-to-face meetings and sharing of food, utensils, glasses and towels.
> How to apply a daily self-monitoring to check for fever (measure body temperature and record the measurement value and time), check for cough or difficulty breathing.
> How to apply the guidelines of the Directorate-General of Health for cleaning surfaces and treating clothes in the establishments.
INFORMATIONS FOR ALL CLIENTS
> The following information are available to all customers:
- How to apply the basics precautions for prevention and infection control in relation to the COVID-19 coronavirus outbreak.
- What is the internal protocol for the COVID-19 coronavirus outbreak.
> That there is always a collaborator at the service responsible for triggering the procedures in case of suspected infection (accompanying the person with symptoms to the isolation space, providing the necessary assistance and contacting the national health service).
> The decontamination of the isolation area whenever there are positive cases of infection and reinforcement of cleaning and disinfection whenever there are patients suspected of infection, especially on surfaces frequently handled and most used by this person, as indicated by the DGS.
> The storage of waste produced by patients suspected of infection in a plastic bag that, after being closed, must be segregated and sent to a licensed operator for the management of hospital waste with biological risk.
OUR ESTABLISHMENT ENSURES
> Washing and disinfection, in accordance with the internal protocol, of the surfaces where employees and customers circulate, ensuring control and prevention of infections and resistance to antimicrobials.
> Cleaning surfaces and objects in common use several times a day (including counters, light switches, door handles, cabinet handles).
> Preference will be given to wet cleaning, over dry cleaning and using a vacuum cleaner.
> The air renewal of rooms and closed spaces is done regularly.
> The disinfection of the pools is carried out as defined in an internal protocol.
> In the dining room, the cleaning of utensils, equipment and surfaces is reinforced and direct manipulation of food by customers and employees is avoided as much as possible.
OUR ESTABLISHMENT HAS
> Personal protective equipment in sufficient number for all workers.
> Personal protective equipment available to customers (maximum capacity of the establishment).
> Stock of single-use cleaning materials proportional to their dimensions, including single-use cleaning wipes moistened with disinfectant, bleach and 70 ° alcohol.
> Dispensers of alcohol-based antiseptic solution or alcohol-based solution near the entry / exit points and common sanitary facilities.
> Waste container with non-manual opening and plastic bag.
> Place to isolate people who can be detected as suspected or confirmed cases of COVID-19, which has natural ventilation and a mechanical ventilation system, has a smooth and washable coating, bathroom, stock of cleaning materials, surgical masks and disposable gloves, thermometer, autonomous waste container, waste bags, used clothes collection bags, kit with water and some non-perishable foods.
> In the sanitary facilities, there is equipment for washing hands with liquid soap and paper towels.
THE CLEANING AND HYGIENE PROTOCOL GUARANTEES
> The definition of specific care for changing bed linen and cleaning in the rooms, privileging two spaced intervals and with adequate protection according to the internal protocol.
> The removal of bed linen and towels is done without shaking it, rolling it outwards, without touching the body and transporting it directly to the washing machine.
> Machine wash separately and at high temperatures for employees' uniforms and bed linen / towels (around 60 ° C).