SANITARY PROTOCOL OF COVID-19 IN CUBA

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SANITARY PROTOCOL TO BE IMPLEMENTED AFTER THE TOURIST REOPENING BEFORE COVID-19

Our agency Varadero Yacht Charter, as part of the tourism issuing sector to Cuba, joins the efforts of the Cuban receptive agencies to face the new health situation as a result of the COVID-19 for it and as long as the vaccine that we find is not found. allow us to return to normality, we put ourselves at the disposal of the Cuban agencies and authorities, so that our clients have the best information and participate in measures that only seek to safeguard their health and that of the staff who will assist them during their stay on the island.

IN THESE NEW REGULATIONS, WE HAVE ATTACHED SOME OF WHICH THE HOTELS AND OPERATORS WILL TAKE FOR THEIR OWN INTERNAL SERVICES AND THAT ARE ORIENTED TO MULTIPLY THE EFFORTS TO MAKE SAFE THEIR STAY IN CUBA.

 

GENERAL MEASURES

  • Extreme sanitary hygiene measures.
  • Maintain physical isolation between people.
  • Require health certifications from providers.
  • Update the existing cleaning and disinfection procedures, mainly emphasizing the frequency of cleaning, as well as the products to be used.
  • Increase daily surveillance by medical personnel based in 100% of hotel facilities.
  • Post signs with basic hygiene and isolation rules to be followed by clients when using any common space.
  • Implement technological measures to minimize worker-client and client-client contact.
  • Presence of disinfectants for accessible and visible hands.
  • Offer training to staff based on this document

 

MEASURES TO BE IMPLEMENTED BY OPERATIONAL AREAS IN HOTEL AND EXTRA HOTEL FACILITIES

  • Reception: The use of disposable mask and gloves is mandatory
  • Establish a safety distance between workers and customers
  • Establish separation measures at check-in and out to avoid crowds and make guests feel protected (stickers on the floor).
  • Room cards must be disinfected prior to delivery to guests and employees.
  • Eliminate wet facial towel delivery upon arrival.
  • Encourage the use of credit cards to avoid the use of bills and coins.
  • Design and implement strategies to minimize check-ins at the facilities (airport check-in, during the transfer, express, private, etc.).
  • Remove rugs.
  • Automatic doors open or open by the doorman.
  • Buffet (the proposed measures will be adapted in each installation).
  • The use of disposable mask and gloves is mandatory for 100% of the manipulators (kitchen and gastronomy) during the performance of their functions.
  • Place dispensers with disinfecting solutions at the entrance of restaurants.
  • Substitute the use of tongs and common machines for customers to be served by dependent services.
  • Promote the micro kitchen and thus offer portioned dishes.
  • Distance the tables more for diners, rearrange shifts if necessary due to the volume of the restaurant and / or extend hours.
  • Eliminate tables with more than 6 seats.
  • Promote the use of show cooking, to eliminate the manipulation of food by customers.
  • Constant and adequate disinfection of the contact and processing surfaces.
  • In facilities that the volume of customers allows to eliminate the type of Buffet service.
  • Offer more variety of cooked and less raw processed foods.
  • Remove disposable cloth napkin, which will be handled with tweezers.
  • Delete the menu and report it verbally or display it on TV for the customer’s choice.
  • Rooms: The use of a mask and disposable gloves is mandatory for housekeeping personnel who interact with objects or linen in clean and dirty rooms (waitresses, supervisors, wardrobes, technical services, minibars, etc.)
  • Disinfectant solutions should be offered to customers among the room amenities.
  • It is necessary to reinforce the cleanliness of the entire room, but highlighting the disinfection of key elements such as the controls of the television, the telephone, the coffee maker, and glasses, if possible, to place them in sanitary bags once disinfected.
  • Reduce as far as possible non-essential elements of the rooms, such as cushions, magazines or decorative elements, which constitute unnecessary risks.
  • Avoid assigning entrance rooms against exits to keep rooms empty at least 24 hours after clients leave and until they are reoccupied.
  • Common areas: Increase the frequency and depth of cleaning and disinfection of both areas and furniture in 100% of common areas.
  • There must be places where the client can access disinfecting solutions.
  • Increase the distance between the existing squares in each common area.
  • Post signs with basic rules of hygiene and isolation to be followed by customers when using any common space.
  • Place disinfection points at the entrance of restaurants, bars, bungalows, elevators, public bathrooms, spa, gym, etc.
  • Promote the use of natural ventilation in cases where it is feasible.
  • Elevators: Determine the maximum number of people that must be inside the elevator and expose it as part of the information that is placed in the areas.
  • There must be a dispenser with disinfectant gel at the entrance to the elevators.
  • Gym and SPA, establish and guarantee the social distance of security.
  • The teams will be arranged in a new location guaranteeing social distance.
  • Ensure disinfection of all equipment after each use.
  • Have a disinfection station at the entrance.
  • Provide only bottled water service.
  • Limit massage services, beauty treatments and hairdressing.
  • Ensure compliance with social distancing.
  • In the bathrooms / toilets in the area.
  • Remove hand towels.
  • Eliminate the box office service.
  • Eliminate bathrobe service and flip flops. · Have gel and paper towel dispensers at their exit.
  • Pools: Calculate and manage the maximum capacity of the different pools and solarium to guarantee social distance.
  • Disinfect hammocks daily.
  • Deep cleaning. and expose it as part of the information that is placed in the areas.
  • Animation areas: Guarantee the physical distance between the staff.
  • Establish the safety distance between chairs and tables.
  • Avoid the shared use of microphones, establish the protocol for cleaning and disinfecting them.
  • Guarantee security measures for external shows.
  • Delimit safety distance in actions
  • Prohibited the use of pets.
  • Delimit security areas in dressing rooms.
  • Promote outdoor activities.

 

MEASURES TO BE IMPLEMENTED BY OPERATIONAL AREAS AT THE GAVIOTA TOURS TRAVEL AGENCY

  • The guides during the service provided must wear a mask.
  • Carry disinfectant solutions for the hands and frequent contact surfaces, preferably spray application that facilitates their application quickly, effectively and continuously.
  • Take a minimum distance of 1m from clients to avoid direct contact or exchange of salivary drops between them.
  • Transmit to the clients the sanitary measures adopted by the country (inform them point by point and the legal consequences they may incur in case of violating them.
  • If you come from a country with a high degree of infestation, avoid direct contact with the people around you and carry a mask and antiseptic solutions that allow constant hygiene of your hands.
  • Maintain constant vigilance for 14 days attentive to any symptoms that may present during your stay.
  • Handling of promotional materials with the measures that must be adopted at all times and making them available to both the office staff for their promotion and to the guides in front of clients.

 

BY MEANS OF MEASURES TO IMPLEMENT PASSENGER TRANSPORTATION, BUS OR MINI-BUS.

  • Bus: Mandatory use of the Mask by drivers during the exercise of their duties.
  • Establish separation measures when getting on and off the buses to avoid crowds and make customers feel protected.
  • Guarantee the existence of dispensers with disinfecting solutions at the entrance of the buses.
  • Guarantee constant and adequate disinfection of the contact surfaces.
  • Increase the frequency and depth of cleaning and disinfection of buses at the end of each service, with an emphasis on filters, railings, handrails, seats, etc.
  • The air conditioning will be maintained in the buses at an ambient temperature between 23 – 26ºC.

 

MEASURES TO BE IMPLEMENTED IN ACTIVITIES, NAUTICAL

  • The use of disposable mask and gloves is mandatory for 100% of the crew.
  • Limit the number of clients per vessel.
  • Dispensers with disinfectant solutions are enabled on the boats.
  • Constant and adequate disinfection of the contact surfaces.
  • Verify and guarantee the existence, operation and proper use of incinerators.
  • Guarantee the proper preparation of workers that allows active participation in epidemiological surveillance and detection of virus symptoms.
  • Adequate disinfection of the vessels will be carried out at the end of each service, which implies an increase in the frequency and depth of cleaning and disinfection.
  • There would be places where the client can access disinfecting masks and gels if required.
  • Increase the distance between the existing seats in each area on board.
  • Observe the signs with basic rules of hygiene and isolation to be followed by clients when using any common space.
  • For rooms and life boats on board: The use of a mask and disposable gloves is mandatory for waitresses or crew.
  • Disinfectant gels will be offered to customers among the room amenities.
  • Reinforce the cleanliness of the entire room.
  • Reduce non-essential elements in the rooms, such as cushions, magazines, bedspreads or decorative elements, which constitute unnecessary risks.

 

ALL THE MEASURES PREVIOUSLY LISTED WILL NOT BE SUFFICIENT WITHOUT THE CLIENT’S COLLABORATION, AT THIS POINT OUR AGENCY VARADEROYACHTCHARTER WANTS TO MAKE INCAPIE THAT TOGETHER WE CAN TAKE CARE OF OUR FAMILIES AND FRIENDS, FOR US THE MAIN THING IS YOUR SAFETY

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