This protocol provides guidance to help childcare operators reduce the risk of transmission of COVID-19 among participants, workers, volunteers and children. Operators are required to adhere to these Guidelines for reopening Licensed Child Care Centers see annex A. Please note that child care settings have to be inspected by the Environmental Health Department and Department of Education prior to opening. All settings should consider reducing the number of children they would normally accommodate in order to permit social distancing. These additional considerations are intended to provide guidance for a range of child care programs, including:

• Family child care programs, also known as home-based child care
• Pre-K (Pre-kindergarten) programs at private and public schools
• Head Start and Early Head Start programs
• Private child care centers

Prevent the Spread of COVID-19

Plan ahead to ensure adequate supplies to support hand hygiene behaviors and routine cleaning of objects and surfaces.

Encourage staff to take everyday preventive actions to prevent the spread of respiratory illness.

• Wash hands often with soap and water. If soap and water are not readily available, use an alcohol-based hand sanitizer with at least 70% alcohol.
• Always wash hands with soap and water if hands are visibly dirty.
• Remember to supervise young children when they use hand sanitizer to prevent swallowing alcohol.
• Clean and disinfect frequently touched surfaces.
• Cover cough and sneezes.
• Cover your mouth and nose with a cloth face covering when you have to go out in public.
• Cloth face coverings should NOT be put on babies and children under age two because of the danger of suffocation.

Require sick children and staff to stay home.

• Communicate to parents the importance of keeping children home when they are sick.
• Communicate to staff the importance of being vigilant for symptoms and staying in touch with facility management if or when they start to feel sick.
• Establish procedures to ensure children and staff who come to the child care center sick or become sick while at your facility are sent home as soon as possible.
• Keep sick children and staff separate from well children and staff until they can be sent home.
• Sick staff members should not return to work until they have met the criteria to discontinue home isolation.

Have a plan if someone is or becomes sick.

• Plan to have an isolation room or area (such as a cot in a corner of the classroom) that can be used to isolate a sick child.
• Be ready to follow Environmental Health Department (EHD) guidance on how to disinfect your building or facility if someone is sick.
• If a sick child has been isolated in your facility, clean and disinfect surfaces in your isolation room or area after the sick child has gone home.
• If COVID-19 is confirmed in a child or staff member:
• Close off areas used by the person who is sick.
• Open outside doors and windows to increase air circulation in the areas.
• Wait up to 24 hours or as long as possible before you clean or disinfect to allow respiratory droplets to settle before cleaning and disinfecting.
• Clean and disinfect all areas used by the person who is sick, such as offices, bathrooms, and common areas.
• If more than 7 days have passed since the person who is sick visited or used the facility, additional cleaning and disinfection is not necessary.
• Continue routine cleaning and disinfection.

Monitor and Plan for Absenteeism Among Your Staff

• Develop plans to cover classes in the event of increased staff absences. Coordinate with other local child care programs and reach out to substitutes to determine their anticipated availability if regular staff members need to stay home if they or their family members are sick.
• Recommend that individuals at higher risk for severe illness from COVID-19 (older adults and people of any age who have serious underlying medical conditions) consult with their medical provider to assess their risk and to determine if they should stay home if there is an outbreak in their community.

Review plans for implementing social distancing strategies

• Social distancing focuses on remaining out of congregate settings, avoiding mass gatherings, and maintaining distance from others when possible. Detailed guidance for implementing social distancing strategies in child care centers and schools is found here.

Assess Group Gatherings and Events

• Follow current guidance about gatherings and events.
• Plan to limit nonessential visitors and postpone or cancel use of classroom volunteers.

Ensure the following strategies are implemented:

• Implement social distancing strategies.
• Intensify cleaning and disinfection efforts.
• Modify drop off and pick up procedures.
• Implement screening procedures upon arrival.

Risk Reduction Measures:

1. Safety

• Child care programs should operate in cohorts of 10 people during this phase. This should include both staff and children.
• A cohort is defined as a group of children and staff members assigned to them who stay together throughout the day.
• Staff members, parents and guardians and children must not attend the program if they are sick, even if symptoms resemble a mild cold.
• Symptoms to look for include: fever, cough, shortness of breath, sore throat, runny nose, nasal congestion, headache, and a general feeling of being unwell.
• Staff must ask parents and guardians to check the temperatures of their children daily before coming to the program.
• Parents and guardians should be reminded of this requirement when children are first registered for the program and through visible signage at the entrances and drop off areas.
• Staff must conduct active symptom screening of each child every day with their parent or guardian during drop off.
• Programs must keep daily records of anyone entering attending the facility who stays for 15 minutes or longer (e.g. staff working each day, children.). Records must be kept up-to-date and available to facilitate contact tracing in the event of an outbreak.
• Any program connected to a confirmed or probable case of COVID19 will be required to close for a minimum of 72 hours to allow contact tracing, and then adhere to recommendations from Ministry of Health.

2. Illness

• If a child develops symptoms while at the program, the child should be isolated away from other children and the parent or guardian should be notified to come and pick up the child immediately. If a separate room is not available, the child needs to be kept at least 2 metres (6) away from other children.
• If the child is young and requires close contact and care, staff can continue to care for the child until the parent is able to pick the child. Staff should wear a mask during all interactions with the child and should avoid contact with the child’s respiratory secretions.
• Staff should wash their hands before putting on a mask and after removing the mask (as per mask guidance), and before and after touching any items used by the child.
• All items, used by the child while isolated should be cleaned and disinfected as soon as the child has been picked up. Items that cannot be cleaned and disinfected (e.g. paper, books, cardboard puzzles) should be removed from the program and stored in a sealed container for a minimum of 10 days.

3. Social (Physical) Distancing

• Cohorts cannot mix with other cohorts or be within in the same room/space at the same time, including pickups and drop-offs, meal times, playtime, outdoor activities, staff rooms, etc.
• Limit the mixing of children by staggering playground times and keeping groups separate for special activities.
• Shared spaces and structures that cannot be cleaned and disinfected between cohorts should not be used.
• If possible, at nap time, ensure that children’s naptime mats (or cribs) are spaced out as much as possible, ideally 6 feet apart. Consider placing children head to toe in order to further reduce the potential for viral spread.
• More than one program can be offered per building as long as separation between programs is maintained (separate entrances/exits, washrooms) and all health requirements are followed.
• Where possible, physical distancing practices should occur.
• Avoid close greetings like hugs or handshakes and encourage physically-distant greetings such as “air fives” and waves.
• Plan for physically-distant activities such as shadow tag and where possible, avoid activities that require clustering around a particular item or small area.
• Consider staggering arrival and drop off times and/or have child care providers come outside the facility to pick up the children as they arrive. Your plan for curb side drop off and pick up should limit direct contact between parents and staff members and adhere to social distancing recommendations.
• If possible, arrange for administrative staff to telework from their homes.

4. Drop off and Pick Up Procedures

• Management should develop appropriate procedures for drop off and pick up that support physical distancing and separate cohorts to the greatest extent possible. Possible strategies should include separate cohort entrances, having one designated parent or guardian pick up and drop off each child, staggering entry, or limiting the numbers of people in entry areas.
• There should be no non-essential visitors at the program. Parents or guardians are able to attend the program when needed, but should minimize the time spent there.
• Childcare operators and staff should use telephone or video conferencing when possible to meet with staff and parents.
• Parents picking up children from more than one cohort at the centre should not be allowed to intermingle with children in the cohorts.
• Alcohol-based sanitizer containing at least 70% alcohol should be placed in all entrances to the program area for use by staff, parents doing pickups/drop-offs, and other essential visitors. Dispensers should not be placed in locations that can be accessed by young children as alcohol-based hand sanitizer is not generally recommended for use by young children.
• Signs should be posted reminding persons not to enter if they are sick (even if symptoms resemble a mild cold).

5. Use of shared spaces

• Play structures that are to be used by more than one group, should only be used by one cohort at a time and must be cleaned and disinfected thoroughly before and after use by each cohort.
• Only one cohort at a time may use the same outdoor play space. Follow physical distancing practices when possible. Each cohort should have designated equipment (e.g. balls, loose equipment) or clean and disinfect equipment between cohort uses.
• The program should establish a plan to prevent mingling of cohorts in washrooms and to minimize the number of shared surfaces in washrooms.
• Programs that utilize a space that has other user groups (e.g. programs in museums, community centres, etc.) must ensure the space is cleaned before and after using the space. It is recommended that cleaning be done by one person within the cohort directly before the group enters the space and after it exits the space. A cleaning log must be posted and used to track cleaning.

6. Program Planning

• When planning activities, staff should conduct an assessment using the following questions in order to determine the risk of the activities and whether they are allowed to proceed:
• Does the activity violate a public health measures?
• Does the activity involve shared surfaces or objects frequently touched by hands?
• Can an activity be modified to increase opportunities for physical distancing?

7. Food Services

• No self-serve or family-style meal service.
• Food provided by the family should be stored with the child’s belongings or, if refrigeration is required, should be kept in an area designated for the child’s cohort and should not be handled by other cohorts’ staff.
• No activities involving child participation in food preparation are allowed.
• Ensure that food handling staff practice hand hygiene and are excluded from work if they are symptomatic.
• Where possible, children should practice physical distancing while eating.
• There should be no common food items (e.g., salt and pepper shakers).
• Meals should be served in individual portions by a designated staff member to each child.
• Utensils should be used to serve food items (not fingers).
• Caregivers should ensure children wash hands prior to and immediately after eating.
• Caregivers should wash their hands before preparing food and after helping children to eat.

8. Cleaning

• Programs should engage in frequent, thorough cleaning and disinfecting each day.
• Clean and disinfect frequently touched objects and surfaces as per Environmental Health Department Guidelines for Environmental Cleaning of Public Facilities during COVID-19.

Intensify cleaning and disinfection efforts:

• Facilities should develop a schedule for cleaning and disinfecting.
• Routinely clean, sanitize, and disinfect surfaces and objects that are frequently touched, especially toys and games. This may also include cleaning objects/surfaces not ordinarily cleaned daily such as doorknobs, light switches, classroom sink handles, countertops, nap pads, toilet training potties, desks, chairs, cubbies, and playground structures. Use the cleaners typically used at your facility.
• Use all cleaning products according to the directions on the label. For disinfection, most common EPA-registered, fragrance-free household disinfectants should be effective.
• If surfaces are dirty, they should be cleaned using a detergent or soap and water prior to disinfection. Follow the manufacturer’s instructions for concentration, application method, and contact time for all cleaning and disinfection products.
• If possible, provide EPA-registered disposable wipes to child care providers and other staff members so that commonly used surfaces such as keyboards, desks, and remote controls can be wiped down before use.
• All cleaning materials should be kept secure and out of reach of children.
• Cleaning products should not be used near children, and staff should ensure that there is adequate ventilation when using these products to prevent children from inhaling toxic fumes.

Clean and Sanitize Toys

• Toys that cannot be cleaned and sanitized should not be used.
• Toys that children have placed in their mouths or that are otherwise contaminated by body secretions or excretions should be set aside until they are cleaned by hand by a person wearing gloves. Clean with water and detergent, rinse, sanitize with an EPA-registered disinfectant, rinse again, and air-dry. You may also clean in a mechanical dishwasher. Be mindful of items more likely to be placed in a child’s mouth, like play food, dishes, and utensils.
• Machine washable cloth toys should be used by one individual at a time or should not be used at all. These toys should be laundered before being used by another child.
• Do not share toys with other groups of infants or toddlers, unless they are washed and sanitized before being moved from one group to the other.
• Set aside toys that need to be cleaned. Place in a dish pan with soapy water or put in a separate container marked for “soiled toys.” Keep dish pan and water out of reach from children to prevent risk of drowning. Washing with soapy water is the ideal method for cleaning. Try to have enough toys so that the toys can be rotated through cleanings.
• Children’s books, like other paper-based materials such as mail or envelopes, are not considered a high risk for transmission and do not need additional cleaning or disinfection procedures.

Clean and Disinfect Bedding

• Use bedding (sheets, pillows, blankets, sleeping bags) that can be washed. Keep each child’s bedding separate, and consider storing in individually labeled bins, cubbies, or bags. Cots and mats should be labeled for each child. Bedding that touches a child’s skin should be cleaned weekly or before use by another child.

Caring for Infants and Toddlers

Diapering

When diapering a child, wash your hands and wash the child’s hands before you begin, and wear gloves. Follow safe diaper changing procedures. Procedures should be posted in all diaper changing areas. Steps include:

• Prepare (includes putting on gloves)
• Clean the child
• Remove trash (soiled diaper and wipes)
• Replace diaper
• Wash child’s hands
• Clean up diapering station
• Wash hands

After diapering, wash your hands (even if you were wearing gloves) and disinfect the diapering area with a fragrance-free bleach that is EPA-registered as a sanitizing or disinfecting solution.

If other products are used for sanitizing or disinfecting, they should also be fragrance-free and EPA-registered. If the surface is dirty, it should be cleaned with detergent or soap and water prior to disinfection.

Washing, Feeding, or Holding a Child

It is important to comfort crying, sad, and/or anxious infants and toddlers, and they often need to be held. To the extent possible, when washing, feeding, or holding very young children: Child care providers can protect themselves by wearing an over-large button-down, long sleeved shirt and by wearing long hair up off the collar in a ponytail or other up do.

• Child care providers should wash their hands, neck, and anywhere touched by a child’s secretions.
• Child care providers should change the child’s clothes if secretions are on the child’s clothes. They should change the button-down shirt, if there are secretions on it, and wash their hands again.
• Contaminated clothes should be placed in a plastic bag or washed in a washing machine.
• Infants, toddlers, and their providers should have multiple changes of clothes on hand in the child care center or home-based child care.
• Child care providers should wash their hands before and after handling infant bottles prepared at home or prepared in the facility. Bottles, bottle caps, nipples, and other equipment used for bottle-feeding should be thoroughly cleaned after each use by washing in a dishwasher or by washing with a bottlebrush, soap, and water.

Healthy Hand Hygiene Behaviour

• All children, staff, and volunteers should engage in hand hygiene at the following times:
• Arrival to the facility and after breaks.
• Before and after preparing food or drinks.
• Before and after eating or handling food, or feeding children.
• Before and after administering medication or medical ointment.
• Before and after diapering.
• After using the toilet or helping a child use the bathroom
• After coming in contact with bodily fluid.
• After handling animals or cleaning up animal waste.
• After playing outdoors or in sand.
• After handling garbage.
• Wash hands with soap and water for at least 20 seconds. If hands are not visibly dirty, alcohol-based hand sanitizers with at least 70% alcohol can be used if soap and water are not readily available.
• Supervise children when they use hand sanitizer to prevent ingestion.
• Assist children with handwashing, including infants who cannot wash hands alone.
• After assisting children with handwashing, staff should also wash their hands. 

References

https://www.alberta.ca/assets/documents/covid-19-relaunch-guidance-daycare-out-of-school-care.pdf

https://www.cdc.gov/coronavirus/2019-ncov/community/schools-childcare/guidance-for-childcare.html

As the COVID-19 situation continues to develop, the Ministry of Health will provide updates if any additional precautions are recommended.

This guidance has been developed to assist real estate agencies in formulating guidelines for their businesses and agents in preparation for the new normal as restrictions begin to ease around the TCI. 

Employee & Sales Agent Team Members’ Responsibilities

Team Members without symptoms of COVID-19 are allowed to work at the office if they adhere to the following protocols: Please contact Team Members via WhatsApp Chat group before arrival to be sure the number of persons in office permits social distancing. This will vary from office to office.

In Office Protocol

• Mask & Hand Sanitizer – when outside your home, always travel with your own personal mask and hand sanitizer.
• Arrival at the office - Wash your hands with soap and water for at least 20 seconds upon arrival to the office and also whenever you touch your face, cough or sneeze.
• Practice Physical Distancing – keep a minimum distance of at least 6 feet from fellow team members and customers.
• Wipe Down Your Devices – upon arrival at the office, wipe down your work station including phone and desk top with a disinfectant cloth or with soap and water.
• Avoid touching your eyes, nose, or mouth.
• Cover your mouth and nose with a tissue when you cough or sneeze, then throw the tissue into a covered garbage receptacle and wash your hands, or sneeze/cough into your elbow.
• Inform Management if you feel any symptoms of COVID‐19 such as fever, trouble breathing, dry cough, fatigue, sore throat, aches and pains.
• STAY HOME even if you feel you have just mild symptoms of COVID-19.

Before Conducting In-Person Showings

• In person showing should be done in accordance with public health policies and guidelines by adhering to social distancing measures of staying 2 metres (6 feet) apart when conducting in-person showings.
• Encourage buyers to narrow their property search through photos, virtual tours, and leveraging other technology to reduce the number of in-person showings.
• Consider adopting a policy of asking all buyers for a pre-qualification letter to limit in-person showings only to qualified and serious buyers.
• Consider implementing different precautions for occupied properties versus vacant properties.
• Discuss with a seller the precautions that will be taken when showing their property, and adhere to any specific requirements requested by sellers showing the property.
• Require property showings by appointment, in lieu of open houses, to reduce the number of persons in a property at any given time.
• Request both the seller and potential buyers to self-disclose whether they have COVID-19 or exhibit any symptoms. However, note that COVID-19 is also spread by individuals who are asymptomatic.
• Be aware of any public health guidance on the number of people who may be present at the showing, and discourage non-essential parties from attending the showing.
• Ask buyers to remain in their vehicle until you arrive at the property.
• For owner or tenant-occupied properties, request that the seller or tenant open all cabinets, closets, window coverings, and to turn on lights before leaving the property.
• For vacant properties, arrive early to open the front door, open all cabinets, closet, window coverings, and to turn on lights.

During In-Person Showings

• Adhere to social distancing recommendations, and maintain a minimum of six feet of space between persons at all times.
• Avoid shaking hands with clients.
• Limit the number of persons who may attend a showing.
• Require all persons entering a property to immediately wash their hands or to use hand sanitizer, remove footwear or wear booties, and wear a face mask or covering, and gloves.
• Instruct buyers and others touring the home to avoid touching any surfaces in the home, such as light switches, cabinets and door handles.
• Instruct buyers and guests not to use bathroom facilities at the property.
• Do not share phones, pens, or tablets or other personal property during the showing.
• Comply with any requirements of the seller during the showing.

After Showing Property

• Wipe down any surfaces touched during the showing with a sanitizing wipe or disinfecting cleaner, as requested by seller, and suggest the seller also disinfect the property.
• Wipe down the key and lockbox with a sanitizing wipe or disinfecting cleaner after use.
• Speak with buyers outside of the property or in a ventilated area while maintaining a distance of 6 feet, or arrange to speak by phone or email.
• Do not provide any paper documents, and instead follow up with any information electronically after you leave the property.
• Use hand sanitizer upon returning to your vehicle.
• Maintain a detailed log of interactions to enable contact tracing, to include names, dates, and locations of interactions, as well as a party’s contact information

References

https://www.nar.realtor/coronavirus-a-guide-for-realtors

As the COVID-19 situation continues to develop, the Ministry of Health will provide updates if any additional precautions are recommended.

The most common symptoms of COVID-19 are fever, shortness of breath and dry cough. Some patients may have aches and pains, nasal congestion, runny nose, sore throat or diarrhea. These symptoms are usually mild and begin gradually. Most people recover from the disease without needing special treatment.

For the purpose of this protocol, the word hairdresser includes barber, ladies’ hairdresser, beautician, manicurist, pedicurist or any other person whose service is available to the public in a hairdressing salon.

The owner or operator (service provider) of a hairdressing salon shall be responsible for the strict implementation of these protocols.

Service Providers

• It is important to ensure that persons who are working in the salon are healthy.
• Service providers must stay at home if they have symptoms (fever, cough, nasal congestion and shortness of breath).
• Any service provider who is identified as having symptoms must contact the Ministry of Health Hotline at: 333-0911/232-9444.
• Any employee experiencing symptoms of COVID-19, such as fever, cough, shortness of breath or loss of the sense of taste or smell, must be excluded from the establishment immediately, and sanitation standard operating procedures (SSOPs) need to be followed strictly.
• Any service provider absent from work due to suspected COVID-19 symptoms shall not return to work unless certified by a Medical Doctor.
• Upon entering the workplace, all persons’ hands must be washed with soap and water for at least 20 seconds or sanitized with >70% alcohol solution.
• While in the salon, all persons must wear a face mask/covering.
• All service providers must wear a face shield when servicing clients.
• No person shall receive service unless wearing a face mask/covering.
• Service providers must wash their hands with soap and water according to the handwashing protocol for 20 seconds at the commencement of work, and must repeat this before attending to another client.
• Salon/shop owners or managers should provide training, educational materials, and reinforcement on proper sanitation, hand-washing, cough and sneeze etiquette, using personal protective equipment (PPE), and other protective behaviours for their staff.
• It is recommended that service providers wear disposable gloves when servicing clients, and change gloves between each client. Used gloves should be properly disposed of and hands washed with soap and water following removal.

Social Distancing

• Every business establishment shall follow strict social distancing protocols for staff and customers.
• Restrict the number of persons within or outside the establishment at any one time in order to ensure that a distance of at least six (6) feet is maintained between every person. Persons should not assemble otherwise than for the purpose of transacting business. Offering services by strict appointments should be encouraged.
• Physical distancing requires maintaining a distance of six feet between persons in public spaces. Use contactless greetings, and avoid sharing of tools, office supplies and equipment, where possible.
• Staggered start and finish times for team members is recommended, where necessary.

Cleaning and Sanitizing 

The most effective practices in preventing the spread of COVID-19 are the washing of hands with soap and water for 20 seconds frequently before and after each client, while at work and at home.

• Immediately dispose of used single use sanitary items such as: tissues, face masks/covering, gloves, etc. in a covered garbage receptacle.
• High touch/high contact surfaces must be scheduled for frequent cleaning and disinfection.
• As best as possible avoid touching eyes, nose and mouth while out in public.
• Check-in consistently. Have a system that provides a symptom self-check for workers and other people before they enter the workplace.  Depending on the workplace, the system could include: a door-sign at the entrance to the premises; and/or a basic signs and symptoms checklist, written or oral.  Regularly check with workers about their well-being.

Administrative Controls for Barber and Cosmetology Salons

• Ensure break-rooms are thoroughly cleaned and sanitized, and not used for congregating by employees.
• Ensure that all sinks in the workplace have liquid soap available as well as disposable paper towels.
• Post handwashing signs in the restrooms.
• Provide alcohol wipes for use at phone stations.
• Be flexible with work schedules/salon hours to reduce the numbers of people (employees and clients) in salons/shops at all times in order to maintain social distancing.
• Provide Barbicide® or disinfectant wipes, liquid disinfectant containers, and Barbicide® concentrate/or approved disinfectant for disinfecting technical implements and work areas.
• Consider discontinuing hand relief treatments as well as scalp, neck, and shoulder massages during the COVID-19 pandemic.

Process for Taking Appointments with Customers

• Communicate information and expectations to all customers.
• Ask customers to come into the salon only when contacted by the salon.
• Inform the customer that a face mask/face covering must be worn at all times in the salon.
• Ask customers to be upfront if they have experienced any symptoms connected to COVID-19 within the past 14 days. The safety and health of the team members and other customers is not to be taken lightly.
• Let customers know what will be expected of them for the time they are in the salon as it relates to limited movement, communication beyond the team members working with them, and where they may have to sit while waiting for treatments to be completed.
• As far as possible, salons/shops should see clients by appointment only.
• Salons/shops should consider scheduling online, or by telephone.
• Limit the number of persons in the waiting area in the salon/shop.
• It is recommended that clients wait outside the salon/shop until the cosmetologist or barber is ready to serve them.
• It is recommended that persons not receiving service in the salon/shop wait outside the salon/shop.
• Salons/shops are not to be used as places for social gathering.

Special Precautions

• Each client should be draped with a clean cape. Capes should be laundered following the fabric recommendations between each client.  Salons/shops may consider using disposable capes and dispose of the cape after it is used.
• Employees should wear a clean smock between each client. Smocks should be laundered according to the fabric recommendations between each client. Salons/shops may consider using disposable smocks and dispose of the smock after use on a client.
• PPE, such as gloves, gowns, drapes, linens and eye coverings, should be changed between each client.  These used items should be cleaned and disinfected or discarded in a closed container.
• Employees should use protective neck strips around the neck of each client receiving a haircut.

Protocols for disinfection

• All salons/shops should be thoroughly cleaned and disinfected prior to reopening. Disinfect all surfaces, tools, and linens, even if they were cleaned before the salon/shop was closed during the lockdown.
• Use disinfectants that are approved and labelled as bactericidal, virucidal and fungicidal. No product has been labelled for COVID-19 as yet, but many will have human coronavirus efficacy either on the label or available on their website.
• Disinfectant for immersion of tools must be mixed daily and replaced sooner if it becomes contaminated throughout the work day. Disinfectant only works on a clean surface. Before disinfecting, clean all surfaces and tools with hot soapy water, chemical cleaners or cleaning wipes.  If using wipes, be sure to cover surface thoroughly.
• Contact time on the label must be observed for disinfectant to work. Contact time refers to the length of time the disinfectant is visibly wet on the surface, allowing it to thoroughly destroy all of the pathogens. Typical contact time for immersion/sprays is 10 minutes, for disinfectant wipes it is two (2) to four (4) minutes.
• Disinfectant used for immersion must be changed daily or sooner if it becomes contaminated (e.g. hair/debris floating in solution or cloudy solution).
• Disinfection is for hard non-porous surfaces, glass, metal, and plastic.
• Porous/soft surfaces cannot be disinfected and must only be used once and then discarded (tools such as cardboard files, buffers, drill bits, etc.).
• Launder all linens, towels, drapes, and smocks in hot soapy water and dry completely at the warmest temperature allowed and store in an airtight cabinet. Store all used/dirty linens in an airtight container.
• Place a clean towel over the face of your client while at the sink in a good way to protect their mouth, nose and eyes. Minimize to the greatest degree possible, up-close, direct face-to-face contact with clients. Clients may be advised to walk with their own towel if they prefer, for this purpose.
• Remove all unnecessary items such as magazines, newspapers, service menus, any other unnecessary paper products and decor. Wipe down all seats and tables; cloth chairs cannot be properly cleaned and disinfected; using a plastic cover should be considered.
• Wipe reception desk with disinfectant. Consider discontinuing use of paper appointment books or cards, and replace with electronic options.  Consider placement of sneeze shields.
• Employees should frequently wash their hands after using the phones, computer, cash register and/or credit card machine. Wipe these surfaces between each use.
• Avoiding the exchange of cash can help greatly in preventing the spread of the virus, but if this is unavoidable, be sure to wash and sanitize hands well after each transaction. The use of credit/debit transactions is preferred, using touch, swipe or no signature technology.

Protocols for reception

• Clean and disinfect all retail areas, daily, including products.  Try to avoid clients touching products that they don’t plan to purchase.
• Clean and wipe all door handles and other surfaces that are regularly touched by clients and staff with disinfectant wipes.
• Provide hand sanitizer and tissues for employees and clients.  Consider floor stickers and signage that provide guidance for social distance.
• Placement of visible and appropriate signage to communicate to the customer that thorough sanitation procedures are in place.

Protocols for restrooms

Clean and disinfect ALL restroom surfaces, including floors, sinks and toilet bowls. Store paper products in a closed cabinet and provide antibacterial hand soap. Place trashcan by door. Remove anything that does not have to be in the restrooms.

Protocols for work stations

• Clean and disinfect all work area surfaces including electrical appliances (do not forget the cords).
• Clean and disinfect chairs, head rest, arm rests (the use of harsh disinfectants can damage leather chairs, and cloth chairs cannot be disinfected, so please use a plastic covering).
• Clean and disinfect all reusable tools and store in an airtight closed container.
• Clean and disinfect all appliances, sheers, clippers, clipper guards, clips, rollers, combs, brushes, rolling carts and any other items used in connection with servicing clients.
• Check to make sure all products such as lotions, creams, waxes and scrubs have always been in a closed container, if not you must discard and replace.
• Empty all wax pots and disinfect before refilling them with new wax. Purchase new single use applicators that can be disposed of in an airtight trash bin.  The airtight trash bin should have a lid and should be lined with a disposable plastic bag.
• Remove and discard all single use tools, such as paper files, drill bits and buffers, that have already been used.
• Clean and disinfect all linen hampers and trash containers and only use such containers that can be closed and use with liners that can be removed and discarded.
• Provide hand sanitizer at all work locations for employees and clients.  Consider station barriers between work stations.

Part Two – Protocols for Shampoo Bowls

If available, wrap shampoo bowls in plastic and discard between each client. Clean and disinfect all bowls, hoses, spray nozzles, foist handles, shampoo chairs, sinks, and arm rests. Wipe down all back-bar products and shelves.  Discard and replace any products that have not been stored in a closed container. Consider asking clients to wash their own hair before entering the salon/shop.

Limit as much as possible, face-to-face contact with clients, and consider using face-shields by those employees providing shampoo services. Clean all removed parts with soap and water, rinse in clear water and then immerse into properly diluted disinfectant for full recommended contact time. Remove all parts that can be removed. Fill bowl again with clean water and proper amount of disinfectant and let stand for proper time (at least 10 minutes).

Protocols for Pedicure Bowls

• Rinse bowl with clean water.
• If your bowl has jets, allow the jets to run for a full 10 minutes with disinfectant.
• Clean and disinfect all linens and store in a closed container/cabinet.

 As the COVID-19 situation continues to develop, the Ministry of Health will provide updates if any additional precautions are recommended.

Hotels and tourism accommodation establishments are no more susceptible to contagion than other public establishments, visited by large numbers of people, who interact among themselves and with employees. Nevertheless, they are places where guests stay temporarily in close cohabitation and where there is a high degree of interaction among guests and workers.

It is these aspects—the lodging of guests in along with the services this entails (food and beverage, cleaning, activity organization, etc.)—and the interactions specific to these establishments (guest-guest, guest-staff, and staff-staff) that require specific attention.

Every staff member must strictly comply with the basic protective measures against COVID-19 recommended by Ministry of Health, such as hand hygiene, physical distancing, avoid touching eyes, nose and mouth, practice respiratory hygiene and to heed the advice to stay home and seek medical attention if they have symptoms consistent with the disease.

Management team

The management of the establishment should adopt a responsible attitude to address the health threat of COVID-19.

Action plan

The Management Team, in consultation with Ministry of Tourism and Tourist Board should establish an action plan tailored to the situation and implement it in accordance with the recommendations of Ministry of Health. The aim of the Plan should be to prevent cases, effectively manage cases, and mitigate impact among clients and staff, including cleaning and disinfection of rooms occupied by ill persons. The plan, which may incorporate teleworking, should be updated when necessary as a consequence of new guidance, procedures, or regulations issued by the Ministry of Health.

Mobilization of resources

The Management Team should make sufficient human and economic resources available to ensure that the action plan can be implemented rapidly and effectively.

The action plan should also include the provision of equipment and procedures, developed in collaboration with Ministry of Health, for the management of suspected case(s) and their possible contacts.

Supervision

The implementation of the action plan and the effectiveness of the measures undertaken should be evaluated frequently to verify compliance, identify and correct gaps, and adapt the plan to practical experience. A Crisis Team involving members of each relevant department can support Management in the implementation of the action plan and timely identification of required adjustments. It is necessary to be alert to any unusual rise in worker absenteeism, especially those due to acute respiratory infections, possibly caused by COVID-19.

Communication

Communication should be maintained between Management and staff, through the managers in charge of the different departments, in order to pre-define an information policy for guests as well as to rapidly provide and obtain information on incidents that may arise in the establishment and to know the status of the situation at all times. Providing guidelines to the staff on how they should communicate the action plan to guests and other stakeholders can ensure alignment consistency.

Information posters can amplify the key messages among guests and staff, including the promotion of hand-washing (at least 20 seconds, all parts of the hand), respiratory hygiene, and coughing etiquette.

Training and information

Management should inform all staff of the measures to be adopted and the measures that could protect their health and that of others, including the recommendation to stay home and seek medical attention if they have respiratory symptoms, such as coughing or shortness of breath.

Management should organize information briefings that should cover all the basic protective measures against COVID-19 and the signs and symptoms of the disease.

Human Resources

Reduce Transmission Among Employees

Actively encourage sick employees to stay home:

• Employees who have symptoms (i.e., fever, cough, or shortness of breath) should notify their supervisor and stay home.
• Sick employees should follow the following steps:

Stay home except to get medical care

• Stay home. Most people with COVID-19 have mild illness and can recover at home without medical care. Do not leave your home, except to get medical care. Do not visit public areas.
• Take care of yourself. Get rest and stay hydrated. Take over-the-counter medicines, such as acetaminophen, to help you feel better.
• Stay in touch with your doctor. Call before you get medical care. Be sure to get care if you have trouble breathing, or have any other emergency warning signs, or if you think it is an emergency. If you are having an emergency, call 911 and inform them in advance if you suspect you may have COVID-19.
• Avoid; ride-sharing, or taxis.
• Employees should not return to work until the criteria to discontinue home quarantine are met, in consultation with the public health team of the Ministry of Health.
• Employees who are well but who have a sick family member at home with COVID-19 should notify their supervisor and follow MOH instructions.
• Be aware that some employees may be at higher risk for serious illness, such as older adults and those with chronic medical conditions. Consider minimizing face-to-face contact between these employees or assign work tasks that allow them to maintain a distance of six feet from other workers, customers and visitors, or to telework if possible.
• Avoid using other employees’ phones, desks, offices, or other work tools and equipment, when possible. If necessary, clean and disinfect them before and after use.
• Practice social distancing by avoiding large gatherings and maintaining distance (approximately 6 feet or 2 meters) from others when possible.

Separate sick People:

• Employees who appear to have symptoms (i.e., fever, cough, or shortness of breath) upon arrival at work or who become sick during the day should immediately be separated from other employees, customers, and visitors and sent home.
• If an employee is confirmed to have COVID-19 infection, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality as required. The employer should instruct fellow employees about how to proceed based on the Ministry of Health guidance.

Implement flexible sick leave and supportive policies and practices.

• Ensure that sick leave policies are flexible and consistent with public health guidance and that employees are aware of and understand these policies.
• Maintain flexible policies that permit employees to stay home to care for a sick family member or take care of children due to school and childcare closures. Additional flexibilities might include giving advances on future sick leave and allowing employees to donate sick leave to each other.
• Employers that do not currently offer sick leave to some or all of their employees may want to draft non-punitive “emergency sick leave” policies.
• Employers should not require a positive COVID-19 test result or a healthcare provider’s note for employees who are sick to validate their illness, qualify for sick leave, or to return to work. Healthcare provider offices and medical facilities may be extremely busy and not able to provide such documentation in a timely manner.

Consider establishing policies and practices for social distancing. Social distancing should be implemented if recommended by state and local health authorities. Social distancing means avoiding large gatherings and maintaining distance (approximately 6 feet or 2 meters) from others when possible (e.g., breakrooms and cafeterias). Strategies that business could use include:

• Implementing flexible worksites (e.g., telework)
• Implementing flexible work hours (e.g., staggered shifts)
• Increasing physical space between employees at the worksite
• Increasing physical space between employees and customers
• Implementing flexible meeting and travel options (e.g., postpone non-essential meetings or events)
• Downsizing operations
• Delivering services remotely (e.g. phone, video, or web)
• Delivering products through curbside pick-up or delivery

Employers with more than one business location are encouraged to provide managers with the authority to take appropriate actions outlined in their COVID-19 response plan based on local conditions.

Reception and concierge

Information and communication

Reception desk staff should be sufficiently informed about COVID-19 so that they can safely carry out their assigned tasks and prevent the possible spread of COVID-19 within the establishment. They should be capable of informing guests who inquire about the establishment’s policy in terms of the preventive measures established or other services that guests may require (for example, medical and pharmacy services available in the area or at the establishment itself). They should also be able to advise guests with respiratory symptoms to stay in their rooms until they are seen by a doctor—management should arrange it immediately—as well as to provide basic hygiene recommendations when asked.

Reception desk staff, if possible, should not be older or with underlying health conditions. Reception desk staff must take all necessary precautions, including physical distancing.

Official, up-to-date information should be available about travel to and from countries or areas where COVID-19 is spreading.

Reception Desk staff should be familiar with the room occupancy policy for accompanying persons in the event of a suspected case of COVID-19.

The reception desk should have immediately available the telephone numbers of the Ministry of Health Hotline (649-232-9444/333-0911) for use whenever there is the possibility that a guest may be ill.

Necessary equipment and medical kit at the reception desk

The use of masks is recommended for the public as a preventive measure, and for those who are ill with COVID-19 symptoms or those caring for them, the reception desk should have a medical kit that includes the following items:

• Germicidal disinfectant/wipes for surface cleaning Tissues.
• Face/eye masks (separate or combined, face shield, goggles). Note that disposable face masks can only be used once.
• Gloves (disposable)
• Protective apron (disposable)
• Full-length long-sleeved gown
• Biohazard disposable waste bag

Social distancing measures, hand cleaning, and respiratory hygiene

Social distancing measures, together with frequent hand hygiene and respiratory etiquette, are the main measures to prevent transmission of COVID-19.

• Social distancing includes refraining from hugging, kissing, or shaking hands with guests as well as among staff. It involves maintaining a distance of at least 6ft and avoiding anyone who is coughing or sneezing.
• Hand hygiene means regularly and thoroughly cleaning hands with an alcohol-based hand rub or washing them with soap and water. Also avoid touching eyes, nose, and mouth. Hand disinfection is indicated after exchanging objects (money, credit cards) with guests.
• Respiratory etiquette means covering mouth and nose with bent elbow or tissue when coughing or sneezing. The used tissue should be disposed of immediately in a bin with a lid.

Monitoring of guests who are possibly ill

While observing regulations in relation to the protection of personal data and the right to privacy, it is advisable to monitor potentially ill guests in the establishment. Reception staff should note all relevant incidents that come to their knowledge, such as requests for doctor’s visits. This information will aid guests through appropriate advice, facilitating early detection, and rapid management of suspected cases with Ministry of Health.

All illnesses should be reported to the Ministry of Health via the Tourism Health and Safety System (THiS). Measures for destination safety to mitigate the risk of communicable disease outbreaks in the tourism industry - the Turks and Caicos Islands Government has taken has implanted the Tourism and Health program in collaboration with CARPHA (Caribbean Public Health Agency) (https://www.onecaribbean.org/our-work/tourism-health-programme/). This programme will help to protect the country’s economy and ensure that its reputation and image is safeguarded. The Tourism and Health information System (THiS) (http://this.carpha.org/), which is an early warning system, is an integral component of this program. The Ministry of Health, the Ministry of Tourism and the Tourist Board are therefore working together to ensure that it is successfully implemented. With growing concerns regarding new and emerging diseases, including COVID-19 which has had a negative impact on the tourism industry in the TCI and across the world, there is no better time to ensure that the programme, which includes the THiS, is optimally functional. Hotels/properties should contact the Ministry of Health in order to enroll in the programme if they have not already done so.

Reception staff must treat all this information with discretion, leaving it up to the management and to medical services to evaluate the situation and make appropriate decisions.

Technical and maintenance services

1. Water disinfection

It is necessary to maintain the concentration of disinfectant in water for consumption and in pools or spas within the limits recommended according to international norms and standards, preferably at the upper limits of the range.

2. Dishwashing and laundry equipment

The proper functioning of the dishwashing and laundry equipment should be checked, particularly the operating temperatures, as well as the correct dosage of cleaning and disinfecting chemicals.

3. Air-conditioning

Although COVID-19 is not transmitted by air but from person to person through small droplets from the nose or mouth when an infected person coughs or exhales, attention should be given, as in normal circumstances, to monitoring the condition of filters and maintaining the proper replacement rate of indoor air. The proper functioning of ventilation, air exchange, and dehumidification equipment of covered pools should be checked.

4. Dispensers

Regular checks should be carried out to ensure the proper functioning of soap and disinfectant solution dispensers, hand dryers, disposable tissue dispensers, and other similar devices. Defective units should be rapidly repaired or replaced. The hotel action plan should include installing units to dispense disinfectant gel in the different areas of the hotel, including the public restrooms used by guests and by staff, and other areas of interest (e.g. entrance to the dining hall, restaurants, and bars).

Restaurants, breakfast and dining rooms and bars

1. Information and communication

Restaurants, breakfast, and dining room and bar staff should perform personal hygiene (frequent regular handwashing, cough hygiene) as strictly as possible. Guests should be reminded when entering and leaving the restaurant, breakfast, or dining room to disinfect their hands with disinfectant gel, located at the entrance/exit to those facilities.

Buffets and drinks machines

At the buffets, guests should avoid handling food. Change utensils more frequently, always leaving these items in separate containers. Clean and disinfect the buffet surfaces after each service.

The coffee machines, soda machines, and others, in particular the parts more in contact with the hands of users, should be cleaned and disinfected at least after each service and more often if necessary.

Washing dishes, silverware, and table linen

The usual procedures should be used. All dishes, silverware, and glassware should be washed and disinfected in a dishwashing machine, including items that have not been used, as they might have been in contact with the hands of guests or staff.

If for any reason manual washing is required, the usual steps should be followed (wash, disinfect, rinse), taking the maximum level of precautions. Drying should be carried out using disposable paper towels. Likewise, tablecloths and napkins should be washed in the usual manner.

Table setting

Whenever possible, it is recommended to have a maximum of 4 persons for 10 square meters. Tables shall be arranged such that the distance from the back of one chair to the back of another chair shall be more than 6ft apart and that guests face each other from a distance of at least 6ft.

Recreational areas for children

Although the current evidence indicates that most children appear to develop less serious respiratory symptoms of COVID-19, there are reports of children infected with COVID-19 who have developed severe or critical disease, and some children have died. The persons responsible for children should be vigilant for any signs of respiratory disease and should immediately inform the child’s parents and the management of such circumstance. Frequent cleaning and disinfection protocols should be applied to these facilities.

Cleaning and housekeeping

1. Cleaning and disinfection

Even in the absence of COVID-19 cases in the establishment, it is recommended that hygiene services be enhanced. Special consideration should be given to the application of cleaning and disinfection measures in common areas (restrooms, halls, corridors, lifts, etc.) as a general preventive measure during the entire COVID-19 epidemic. Special attention should be given to objects that are frequently touched such as handles, elevator buttons, handrails, switches, doorknobs, etc. Cleaning staff should be instructed accordingly.

As part of the tourism accommodation establishment action plan for COVID-19, there should be a special cleaning and disinfection plan for situations in which there are sick guests or employees staying at the establishment or identified with COVID-19 within a few days after leaving the establishment. Written recommendations for enhanced cleaning and disinfection should describe the enhanced operating procedures for cleaning, managing solid waste, and for wearing personal protective equipment (PPE).

The following should be implemented for rooms or specific areas exposed to COVID-19 cases:

• Any surfaces that become soiled with respiratory secretions or other body fluids of the ill person(s), e.g. toilet, handwashing basins, and baths should be cleaned with a regular household disinfectant solution containing 0.1% sodium hypochlorite (that is, equivalent to 1000 ppm). Surfaces should be rinsed with clean water after 10 minutes contact time for chlorine.
• Service staff may require additional training in the preparation, handling, application, and storage of these products, mostly bleach, which may be at a higher concentration than usual. The cleaning staff should know how to make sure the bleach is not disintegrated and how to rinse it off after 10 minutes.
• When use of bleach is not suitable, e.g. telephone, remote control equipment, door handlings, buttons in the elevator, etc. then alcohol 70% could be used.
• Whenever possible, use only disposable cleaning materials. Discard any cleaning equipment made of cloths and absorbent materials, e.g. mop head and wiping cloths. When pertinent, disinfect properly non-porous cleaning materials with 0.5% sodium hypochlorite solution or according to manufacturer’s instructions before using for other rooms.
• Textiles, linens, and clothes should be put in special, marked laundry bags and handled carefully to prevent raising dust, with consequent potential contamination of surrounding surfaces or people. Instructions should be given for washing them in hot cycles with the usual detergents. All used items must be handled appropriately to mitigate the risk of potential transmission.
• Disposable items (hand towels, gloves, masks, tissues) should be placed in a container with a lid and disposed of according to the hotel action plan and national regulations for waste management.
• In general, public areas where a case has passed through or has spent minimal time in (corridors) do not need to be specially cleaned and disinfected.
• Cleaning crews should be trained on use of PPE and hand hygiene immediately after removing the PPE, and when cleaning and disinfection work is completed.
• All rooms and common areas should be ventilated daily.

Monitoring of sick guests

Housekeeping and cleaning staff should inform the management or the reception desk of any pertinent incidents, including possibly sick guests in their rooms. They must treat all this information with discretion.

Availability of materials

Cleaning staff should be trained on the use of and provided with personal protection equipment as listed below:

• Gloves
• Disposable gowns
• Closed shoes
• If doing procedures that generate splashes (e.g. while washing surfaces), add facial protection with a face shield and impermeable aprons.

They should also have access to sufficient disinfectant solutions and other supplies.

4. Optional housekeeping programs

All programs where guests can voluntarily forego housekeeping services should be suspended in the service of maximizing health and safety of hotel staff and guests alike.

Handling COVID-19 cases in hotels and tourism accommodation establishments

1. General recommendations

If a guest or staff develops symptoms of acute respiratory infection, efforts should immediately be made to minimize contact of the ill person with all guests and staff of the establishment. Reception or other hotel staff should follow the procedures in the action plan for the situation when a guest develops signs and symptoms indicative of COVID-19.

• Separate the ill person from the other persons by at least 2 m (6 ft.).
• Management shall consider relevant measures that the ill person is taken care of in an adequate way. This might include the need for the potential designation of one member of the staff, who is sufficiently trained in infection prevention and control, and the policies and measures for the staff should the staff develop symptoms following the service of an ill person.
• If possible, designate one bathroom for use only by the ill person.
• Request the ill person to wear a mask and practice respiratory hygiene when coughing and sneezing.
• In case the ill person cannot wear a mask, direct contact with the ill person should be avoided unless wearing at least disposable gown, gloves, a mask, and eye protection.
• When attending to an ill guest or staff coming from an affected area who displays fever, persistent cough, or difficulty breathing, always use additional protective equipment including mask, eye protection, gloves, and a gown.
• Remove PPE carefully to avoid contaminating yourself.
• Properly dispose of gloves and other disposable items that had contact with the ill person’s body fluids in biohazard bag or a secured plastic bag, which will be considered as “biohazard” waste.

Case of an affected worker

If a member of the staff reports respiratory symptoms, the worker must immediately stop work and seek medical assistance. The staff should stay isolated in a suitable room while the medical services are being notified.

The symptomatic worker should be provided with disposable tissues and a mask that should be worn when other persons are present or when having to go out to common areas.

Staff who report from home that they are ill with respiratory symptoms should be advised to stay at home and seek medical attention.

Case of an affected guest

If the person affected is a guest of the tourism accommodation establishment, continued stay of the sick person in the establishment is recommended. No visitors should be permitted to enter the room occupied by the affected guest.

Depending on the availability of rooms, accompanying persons, if any, should be moved to a different room.

Hotel and tourism accommodation establishment staff taking part in the evacuation of a suspected case:

• In order to minimize the risk of contaminating other guests or members of the staff, symptomatic guests should leave the hotel according to instructions from the management of the establishment and Ministry of Health. Symptomatic guess will be assessed for their condition and, if they fulfil the definition of a suspected case, they will have to be isolated to their Hotel/Tourism Accommodations
• Management of the possible contacts of the sick guest should take place in accordance with instructions from the Ministry of Health.
• The hotel management should provide access to services for cleaning and disinfection of the room occupied by the sick person in accordance with action plan, following the cleaning and disinfection protocols for rooms with cases. In case that this is not possible, the on-duty housekeeper should be instructed to clean and disinfect the room occupied by the sick person, following the cleaning and disinfection protocols for rooms with cases and observing personal protective measures.

A sick guest who is suspected of COVID-19 should stay in an individual room, except in the case of children or persons requiring caretakers. The sick person should not receive visitors, or if they do, visits should be limited to what is strictly necessary. The guest should receive food in the room. Sick persons should not share a bathroom with other persons, and neither should they share towels, blankets, or any type of clothing with their caretakers

Caretakers should self-monitor for the appearance of symptoms, especially fever and cough, and receive medical attention if such symptoms appear.

The clothing of the sick patient, as well as the linen of the room he or she occupies, should be washed following the usual procedures. As a precautionary measure, these items should be stored and transported in sealed bags.

Identification and management of contacts

Identification of contacts should begin immediately after a suspected case has been identified in the establishment.

In the context of a hotel and tourism accommodation establishment, a contact could be considered as:

• Guest companions or persons providing care who had close contact with the suspected case;
• The staff member designated to look after the ill persons, and other staff members who may have been in close contact with the ill persons or the facilities they use (e.g. bathroom) or their usual articles (e.g. used linen and clothes).

If the severity of the symptoms or numerous movements of the case(s) indicate more extensive exposure in the establishment, a more thorough assessment should be done together with the Ministry of Health.

Non-affected guests

Non-affected guests are persons considered to have had a low-risk exposure. They should be provided with information about the disease, its transmission, and preventive measures. They should be asked to self-monitor for COVID-19 symptoms, including fever, cough, or difficulty breathing for 14 days from the date of departure of the confirmed case from the establishment. Should they develop symptoms indicative of COVID-19 within 14 days, they should be asked to immediately self-isolate and contact Ministry of Health.

Suppliers of goods and services

Contractors and suppliers of goods and services should follow safe systems of work and also have systems in place for the prevention of the spread of COVID-19.

Social Distancing must be implemented throughout the hotel and tourism accommodations at all times.

These guidelines may be periodically updated by the Ministry of Health.

COVID-19 is a new respiratory virus. COVID-19 spreads mainly from person to person. It is spread through respiratory droplets produced when an infected person coughs or sneezes. These droplets can land on people who are nearby. It may also be possible for a person to get COVID-19 by touching a contaminated surface or object and then touching their own mouth, nose, or eyes.

Cleaning and disinfecting objects and surfaces, especially those that are frequently touched (such as doorknobs, handles, tabletops, etc.) can help prevent the spread of COVID-19.

Reducing the risk of exposure to COVID-19 by cleaning and disinfection is an important part of reopening public spaces that will require careful planning. Every person has been called upon to slow the spread of the virus through social distancing and prevention hygiene, such as frequently washing your hands and wearing face coverings. Everyone also has a role in making sure our communities are as safe as possible to reopen and remain open.

The virus that causes COVID-19 can be killed if you use the right products. EPA has compiled a list of disinfectant products that can be used against COVID-19, including ready-to-use sprays, concentrates, and wipes. Each product has been shown to be effective against viruses that are harder to kill than viruses like the one that causes COVID-19.  If disinfectants on this list are in short supply, alternative disinfectants can be used (for example, 1/3 cup of bleach added to 1 gallon of water, or 70% alcohol solutions).

• Coronaviruses on surfaces and objects naturally die within hours to days. Warmer temperatures and exposure to sunlight will reduce the time the virus survives on surfaces and objects.
• Normal routine cleaning with soap and water removes germs and dirt from surfaces. It lowers the risk of spreading COVID-19 infection.
• Disinfectants kill germs on surfaces. By killing germs on a surface after cleaning, you can further lower the risk of spreading infection.

Supplies

• Waterproof gloves, such as nitrile or dishwashing gloves: gloves protect you from exposure to the virus and to the cleaning chemicals. Provide gloves in a variety of sizes. Gloves that are too big make it hard to hold objects and easier for bacteria and viruses to get inside. Gloves that are too small can rip or tear.
• Soap or detergent, warm water, clean towels, plastic trash bags.
• Disposable gowns for all cleaning related tasks should be worn including handling trash.
• Masks and goggles (optional to protect yourself from exposure to cleaning chemicals).
• Disinfectants
• Bleach solution. To make a bleach solution, mix 1 tablespoon of bleach to 1 quart (4 cups) of water. For a larger supply, add ¼ cup of bleach to 1 gallon (16 cups) of water. Use the solution within 20 minutes. For surfaces that corrode or are damaged by bleach, use registered products effective against the specific virus/bacteria that are rated to not damage that surface type.

How to Clean General Best Practices:

• Wear gloves while cleaning.
• Use chemicals in a well-ventilated area. NEVER mix cleaning chemicals with one another. Do not mix bleach or other cleaning and disinfection products together. This can cause fumes that may be very dangerous to breathe in.  Keep all disinfectants out of the reach of children.
• Prevent chemical contact with food during cleaning.
• Handle used towels, gloves, etc. as little as possible.

To Clean Hard, Non-Porous Surfaces:

• Hard non-porous surfaces include stainless steel, floors, kitchen surfaces, countertops, tables and chairs, sinks, toilets, railings, light switch plates, doorknobs, metal/plastic toys, computer keyboards, remote controls and recreation equipment.
• For surfaces that corrode or are damaged by bleach, use registered products effective against the specific virus/bacteria that are rated to not damage that surface type:

- Follow labeled instructions on all containers.

- Clean surface with soap and water to remove all visible debris and stains. Normal routine cleaning with soap and water will decrease how much of the virus is on surfaces and objects, which reduces the risk of exposure.

- Rinse surface with clean water and wipe with clean towel.

- Apply the disinfectant. To effectively kill the virus, make sure the surface stays wet with the   disinfectant for at least 10 minutes before wiping with a clean towel.

- Rinse with water and allow surface to air dry. Rinsing the surface with water following use of a disinfectant is especially important if the surface is in a food preparation area.

- Frequent disinfection of surfaces and objects touched by multiple people is important.

- Remove gloves and place in a trash bag and discard.

- Wash hands after removing gloves and handling any contaminated material, trash or waste.

To Clean Soft, Porous Materials:

• Soft, porous materials include carpeting, rugs, towels, clothing, sofas, chairs, bedding, soft fabric toys (i.e., stuffed animals), etc.
• Steps for cleaning and disinfecting: Place soft, porous materials in a bag. Launder using hot water and a detergent containing color-safe bleach. Dry on high heat.
• Store and use disinfectants in a responsible and appropriate manner according to the label.

Cleaning outdoor areas:

• Outdoor areas generally require normal routine cleaning and do not require disinfection. Spraying disinfectant on sidewalks is not an efficient use of disinfectant supplies and has not been proven to reduce the risk of COVID-19 to the public. You should maintain existing cleaning and hygiene practices for outdoor areas.
• The targeted use of disinfectants can be done effectively, efficiently and safely on outdoor hard surfaces and objects frequently touched by multiple people.
• Certain outdoor areas and facilities, such as bars and restaurants, may have additional requirements.

There is no evidence that the virus that causes COVID-19 can spread directly to humans from water in pools, hot tubs or spas, or water play areas. Proper operation, maintenance, and disinfection (for example, with chlorine) of pools, hot tubs or spas, and water playgrounds should kill the virus that causes COVID-19. 

If you are an employer, it is your responsibility to:

• Have policies and procedures about infection control.
• Provide policies, procedures, and training to employees on infection control.
• Update and monitor your policies and plans.
• Provide all infection control supplies to employees.

Remember, there are measures we can all take to prevent respiratory illness. The best way to prevent infection is to avoid exposure to the infection. The following recommendations must be adhered to at all times:

• Wash your hands often with soap and water for at least 20 seconds.
• Use alcohol-based hand rubs and gels if you can’t wash your hands with soap and water.
• Avoid touching your eyes, nose, and mouth with unwashed hands.
• Avoid close contact with people who are sick and stay home when sick.
• Cover your cough or sneeze with your arm/elbow, not your hand.
• Clean and disinfect frequently touched objects and surfaces.

Cleaning and Disinfection of Airlines

• Enhanced Cabin Cleaning is to be performed in an extraordinary circumstance of passenger or flight crew illness. Calla1452 (disinfectant), is to be used in the areas where the passenger(s) and/or crew member(s) were seated and in specific surrounding areas. Calla1452 can be used on tray tables, side walls, interior plastics, arm rests, passenger service units, ceilings and lavatory surfaces.
• In the event of passenger illness, the enhanced cabin cleaning will apply to two rows in front and two rows behind the affected area.
• The seatbelts, tray tables, armrest, and overhead bins latches are all cleaned with disinfectant.

• Clean lavatories used by the symptomatic passenger(s), including: door handle, locking device, toilet seat, faucet, washbasin, adjacent walls, and counter.
• Properly dispose of any items that cannot be cleaned (e.g., pillows, passenger safety placards, and other similar items as described below).
• Preventative disinfection of local and international airlines should be done on a regular basis

Recommended Personal Protective Equipment (PPE) during Enhanced Cleaning:

• Disposable gloves that are recommended by the manufacturer of the disinfectant should be worn.
• Disposable gowns should be worn while cleaning the cabin and lavatories.

• If splashing is possible, eye protection, such as a face shield or goggles and facemask may be required according to the manufacture’s label.
• Ground and cleaning crews should not board the plane until all travelers have disembarked.
• Ventilation systems should be kept running while cleaning crews are working aboard the airplane.
• Airlines should train ground and cleaning crews on and require that crew members demonstrate an understanding of when to use PPE, what PPE is necessary, how to properly don (put on), use, and doff (take off) PPE.
• After doffing (taking off) PPE, cleaning staff should immediately clean hands with soap and water for at least 20 seconds. If soap and water not available and hands are not visibly dirty, an alcohol-based hand sanitizer that contains at least 60% alcohol may be used. However, if hands are visibly dirty, always wash hands with soap and water.
  • Airlines should consider providing alcohol-based hand sanitizer to cleaning staff for their personal use.

• Employers should educate workers to recognize the symptoms of COVID-19 and provide instructions on what to do if they develop symptoms.
• Cleaning staff should immediately notify their supervisor if they develop symptoms of COVID-19.

Additional information and guidance may be found on the Ministry of Health’s website.