Preventive measures against diseases in hotel rooms

A person affected by any communicable disease, such as boils, infected wounds, ulcers or a serious respiratory infection shouldn’t be working in any area of ​​a hotel establishment or any place where  there is a possibility of contaminating the equipment with pathogenic organisms or to transmit the disease to other individuals. If the owner or administrator of the hotel knows that there is an employee who has contracted a communicable disease or has become a carrier of this type of illness, you must notify it immediately.

Also, aside from the employees, there are other places, equipment and facilities that can be contaminated.

ICE

If ice is supplied to guests in a hotel, it must be produced, stored, transported and handled in a regulatory manner. Processes and controls should be created and monitored to ensure that neither the product nor the product storage area is subject to contamination. Ice should be dispensed with shovels, tweezers or other ice dispensing utensils or by an automatic self-service ice dispensing system. Ice dispensing utensils should be stored on a clean surface or inside the ice, with the handle protruding from the ice. It is forbidden to dispense ice with a glass or similar containers. The ice buckets should be dried with a drier. If ice buckets are not public accessible, an automatic self-service ice dispensing system should be used.

 

BATHROOM FACILITIES IN THE ROOMS

All hotel establishments should offer toilets and bathroom facilities. In hotel establishments where restroom and bathroom facilities are shared between more than one room, facilities will be available in a proportion of one for every ten guests, separated by gender and on each floor. In order to determine the number of guests, accommodation is provided with a single bed for two persons and accommodation with a double bed for four persons. All installations must have hot and cold running water with pressure for each sink, shower, bath and shower and tub combination at a maximum temperature of 50 ºC on the faucet. Bathroom or shower facilities should

have a non-slip floor surface, such as a tub or shower made of non-slip materials, a rubber mat or non-slip adhesive strips.

All toilets, washbasins and bathtubs/ showers should be clean, disinfected and in good condition when the room is in use and between the stay of different guests.

SINK

Sinks should be disinfected after cleaning and, until use. All contact surfaces of utensils and accessories must be wrapped, closed or stored in a way that is protected from contamination.

 

DISPOSABLE PRODUCTS

All disposable products should be stored, handled and dispensed hygienically and should be used only once. The use of common drinking containers in common areas is prohibited. Disposable products must be made of clean, hygienic and safe materials.

 

BEDS AND BEDDING

Hotel establishments that provide bedding should provide each guest with pillowcases and clean sheets for the bed, bunk bed or crib that they will occupy. The sheets should be of sufficient length and width to cover the mattresses completely. All towels, bedding, sheets and pillowcases used by a guest should be mechanically washed and dried before being given to another guest. All beds, including mattresses, mattress covers, duvets, blankets, pillows, sheets and bedspreads, as well as all towels, must be clean, in good condition and stored hygienically. Linens, uniforms, and other laundry garments should be stored separately from clean clothing to avoid cross-contamination.

All linens shall be stored on soft, non-absorbent; cleanable surfaces at least 152.4 mm above the floor.

 

MAINTENANCE

All areas of the hotel and its facilities must be neat, clean and free of garbage. Maintenance work should not constitute a health hazard.

Cleaning operations must be performed in a way that minimizes contamination of the facilities.

Cleaning equipment, supplies, insecticides, paint and other toxic or hazardous products should not be stored above or near the linens. All cleaners, sanitizers and disinfectants must be labeled with components and directions on all chemicals used. All containers used to dispense these chemicals must have visible and distinctive labels to identify their contents.

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