Official Information
HEALTHY AND SAFE establishment statement
Registration nº 2974 - Hotel Apartamento do Golf
The World Health Organization has declared that the causative agent of the COVID-19 coronavirus is an international public health emergency. In order to avoid risks and infections, ensuring the existence of an internal protocol that defines the necessary prevention, control and surveillance procedures, this establishment declares to comply with the requirements defined by Tourism of Portugal, in accordance with the guidelines of the General Directorate of Health, that allows you to consider it a HEALTHY AND SAFE establishment.
Training for all employees
All employees received specific information and / or training on:
- Internal protocol for the outbreak of coronavirus COVID-19.
- How to comply with basic precautions for infection prevention and control related to the outbreak of coronavirus COVID-19, including procedures:
- hand hygiene: wash your hands frequently with soap and water for at least 20 seconds or use hand sanitizer that has at least 70º of alcohol, cover all the surfaces of the hands and rub them until they are dry.
- respiratory label: coughing or sneezing into the widened forearm or using a tissue, which must then be discarded immediately; Always wash your hands after coughing or sneezing and after blowing; Avoid touching your 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 work, face-to-face meetings and exchanging food, utensils, cups and towels.
- How to comply with daily self-monitoring to assess fever (measure body temperature and record the measurement value and time), control cough or difficulty breathing.
- How to comply with the guidelines of the General Directorate of Health for cleaning surfaces and treating clothes in establishments.
Information for all clients
The following information is available to all clients:
- How to comply with basic infection prevention and control precautions for the coronavirus outbreak
- What is the internal protocol for the outbreak of coronavirus COVID-19?
The establishment has
Sufficient personal protective equipment 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 alcohol at 70º.
Dispensers of alcohol-based antiseptic solution or alcohol-based solution near entry / exit points, and where applicable per floor, at the entrance of the restaurant, bar 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 should preferably have natural ventilation or mechanical ventilation system, and have smooth and washable liners, bathroom, cleaning material, masks, surgical gloves and gloves disposables, thermometer, self-contained waste container, garbage bags, used clothing collection bags, kit with water and some non-perishable food.
In sanitary facilities, equipment for washing hands with liquid soap and paper towels.
The establishment guarantees
Washing and disinfection, in accordance with internal protocol, of the surfaces where employees and customers circulate. Ensure infection control and prevention and antimicrobial resistance.
Cleaning, several times a day, of surfaces and objects in common use (including counters, light switches and elevators, door handles, cabinet handles). Preference will be given to wet cleaning, dry cleaning and vacuuming.
The air renewal of the rooms and closed spaces is carried out regularly.
Disinfection of the pool or other equipment in SPA / wellness areas (where they exist) is carried out as defined in an internal protocol.
The disinfection of the jacuzzi (whenever it exists) is carried out regularly with the discharge of all the water followed by washing and disinfection; then it is filled with clean water and disinfected with chlorine in the appropriate amount, according to the internal protocol.
In the areas of restaurants and drinks, the reinforcement of the hygiene of utensils, equipment and surfaces, the direct manipulation of food by customers and employees is avoided as much as possible.
The cleaning and disinfection protocol guarantees
The definition of specific care for changing bedding and cleaning in rooms, favoring two spaced intervals and with adequate protection according to internal protocol.
Extraction of bedding and towels is done without shaking or shaking, rolling it out, without touching the body and transporting it directly to the washing machine.
Separate machine wash and high temperatures for employee uniforms and bedding / towels (around 60ºC).
The operation ensures
That there is always an employee in the service responsible for initiating 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 the reinforcement of cleaning and disinfection whenever there are patients suspected of being infected, especially on the surfaces frequently handled and used by him, as indicated by the DGS. Storage of waste produced by patients suspected of infection in a plastic bag that, after being closed (for example, with a clamp), must be segregated and sent to a licensed operator for handling biohazardous hospital waste.
The presentation of this declaration, valid until April 30, 2021, is derived from the commitment that the Establishment fully complies with all the previously validated requirements.
Registration nº 2974 - Hotel Apartamento do Golf
The World Health Organization has declared that the causative agent of the COVID-19 coronavirus is an international public health emergency. In order to avoid risks and infections, ensuring the existence of an internal protocol that defines the necessary prevention, control and surveillance procedures, this establishment declares to comply with the requirements defined by Tourism of Portugal, in accordance with the guidelines of the General Directorate of Health, that allows you to consider it a HEALTHY AND SAFE establishment.
Training for all employees
All employees received specific information and / or training on:
- Internal protocol for the outbreak of coronavirus COVID-19.
- How to comply with basic precautions for infection prevention and control related to the outbreak of coronavirus COVID-19, including procedures:
- hand hygiene: wash your hands frequently with soap and water for at least 20 seconds or use hand sanitizer that has at least 70º of alcohol, cover all the surfaces of the hands and rub them until they are dry.
- respiratory label: coughing or sneezing into the widened forearm or using a tissue, which must then be discarded immediately; Always wash your hands after coughing or sneezing and after blowing; Avoid touching your 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 work, face-to-face meetings and exchanging food, utensils, cups and towels.
- How to comply with daily self-monitoring to assess fever (measure body temperature and record the measurement value and time), control cough or difficulty breathing.
- How to comply with the guidelines of the General Directorate of Health for cleaning surfaces and treating clothes in establishments.
Information for all clients
The following information is available to all clients:
- How to comply with basic infection prevention and control precautions for the coronavirus outbreak
- What is the internal protocol for the outbreak of coronavirus COVID-19?
The establishment has
Sufficient personal protective equipment 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 alcohol at 70º.
Dispensers of alcohol-based antiseptic solution or alcohol-based solution near entry / exit points, and where applicable per floor, at the entrance of the restaurant, bar 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 should preferably have natural ventilation or mechanical ventilation system, and have smooth and washable liners, bathroom, cleaning material, masks, surgical gloves and gloves disposables, thermometer, self-contained waste container, garbage bags, used clothing collection bags, kit with water and some non-perishable food.
In sanitary facilities, equipment for washing hands with liquid soap and paper towels.
The establishment guarantees
Washing and disinfection, in accordance with internal protocol, of the surfaces where employees and customers circulate. Ensure infection control and prevention and antimicrobial resistance.
Cleaning, several times a day, of surfaces and objects in common use (including counters, light switches and elevators, door handles, cabinet handles). Preference will be given to wet cleaning, dry cleaning and vacuuming.
The air renewal of the rooms and closed spaces is carried out regularly.
Disinfection of the pool or other equipment in SPA / wellness areas (where they exist) is carried out as defined in an internal protocol.
The disinfection of the jacuzzi (whenever it exists) is carried out regularly with the discharge of all the water followed by washing and disinfection; then it is filled with clean water and disinfected with chlorine in the appropriate amount, according to the internal protocol.
In the areas of restaurants and drinks, the reinforcement of the hygiene of utensils, equipment and surfaces, the direct manipulation of food by customers and employees is avoided as much as possible.
The cleaning and disinfection protocol guarantees
The definition of specific care for changing bedding and cleaning in rooms, favoring two spaced intervals and with adequate protection according to internal protocol.
Extraction of bedding and towels is done without shaking or shaking, rolling it out, without touching the body and transporting it directly to the washing machine.
Separate machine wash and high temperatures for employee uniforms and bedding / towels (around 60ºC).
The operation ensures
That there is always an employee in the service responsible for initiating 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 the reinforcement of cleaning and disinfection whenever there are patients suspected of being infected, especially on the surfaces frequently handled and used by him, as indicated by the DGS. Storage of waste produced by patients suspected of infection in a plastic bag that, after being closed (for example, with a clamp), must be segregated and sent to a licensed operator for handling biohazardous hospital waste.
The presentation of this declaration, valid until April 30, 2021, is derived from the commitment that the Establishment fully complies with all the previously validated requirements.
