SECURITY PROTOCOLS POST COVID-19
SAFETY FIRST
Ouro Minas, in the care of its customers, employees and suppliers, brought together its Strategic Committee, composed of directors, managers, organization, cleaning, food safety and well-being professionals to create its Post-COVID-19 Safety Protocol.
In it, we expose all the procedures adopted, improved daily according to global hygiene standards, norms and hospitality behaviors, following all the recommendations of local, national and international official bodies.
CERTIFICATION
SAFETY FOR THE CONSUMER AND INCENTIVE FOR BRAZILIAN TOURISM
The Ministry of Tourism certifies, through the Responsible Tourism seal, hotels and establishments that comply with official and specific protocols in the prevention of Covid-19 so that consumers feel safe when traveling and visiting these places.
Ouro Minas meets all basic, specific, essential and transversal protocols approved by Anvisa, becoming one of the first certified hotels in Brazil.
PROTOCOLS OF
ACCESS TO THE HOTEL
MORE EXPENSIVE
All guests and customers must wear protective masks, which can be provided by the hotel if they do not have them. Event attendees should preferably wear an N95 mask.
BODY TEMPERATURE
Everyone must have their body temperature checked. Persons with a temperature above 37.8℃ will be directed to a private check-in.
PRIORITY SERVICE
People belonging to the risk group (over 60 years old, pregnant women and those with chronic diseases) have priority service in all sectors of the hotel, such as reception, bar and restaurants, ensuring an agile flow so that they stay as little time as possible on site.
Valets and Messengers
For the safety of guests and employees, we encourage self-service of luggage and parking. Therefore, these services are unavailable. Car parking must be done by the owner of the vehicle, under the guidance of the hotel's security.
SANITIZATION OF HANDS
Upon entering the hotel, customers and guests are recommended to go to the restroom to wash their hands.
70% ALCOHOL
We provide 70% alcohol at visible and strategic points such as entrances, tables, sideboards, elevators and service counters.
ELECTRONIC CHECK-IN
We intensified actions to encourage pre-check-in and filling out the FNRH (mandatory) electronically through the link easycheckin.ourominas.com.br.
ACCESS CARD
The room access card is sanitized before delivery to the guest. Pen and credit/debit card machine sanitized after each use.
BARRIERS/DEMARCATION
Installation of a physical barrier at the service counters, in addition to the demarcation of the floor so that there is a safe distance between customers, in places such as Reception and Elevators.
STAGED CHECK-IN
If necessary, establish check-in times in different lanes, in addition to controlling entries and exits, complying with the maximum capacity of people in each space.
QUIZ
In compliance with the determination of the Municipal Health Department, guests must respond if they have flu/respiratory symptoms, if they were considered a suspected or confirmed case or if they had contact with a suspected or confirmed case in the last 14 days. If so, the responsible receptionist must take the appropriate measures guided by the SMS.
GUIDELINES
The report will be delivered, made available by the Municipal Secretary of Health, with guidelines on preventive procedures and on how to seek care in case of symptoms of Covid-19.
More expensiveEco friendly
We are internally producing masks for our employees and guests, from the reuse of sheets.
PROTOCOLS OF
SANITATION
FREQUENCY
We increased the frequency and intensified the cleaning and disinfection of common areas, especially the reception desk, elevator buttons, door handles, bars, handrails and restrooms.
DISINFECTION MATERIAL
We only use professional, certified, chlorine-based products such as 1% sodium hypochlorite, 70% liquid alcohol or another disinfectant for this purpose.
COLLECTIVE USE MATERIAL
All soap dishes and towel holders are maintained with bactericidal soap and 100% cellulose paper towels and all trash cans are activated without the need for hands.
PERSONAL USE OBJECTS
We encourage the decontamination of bags and personal objects with 70% alcohol and disposable tissues.
AIR CONDITIONING
We keep the components of the air conditioning system clean in order to prevent the spread or multiplication of agents harmful to human health, maintaining the internal quality of the air.
LED UV-C
We install UV-C LED lamps in the air conditioning filter, ensuring the disinfection of the air conditioning system.
AIR RENEWAL
We promote the regular renewal of air in rooms and closed spaces, opening windows and doors for the passage of air currents.
DUMPERS
We clean and disinfect the bins with water, soap and bleach solution, when made of plastic material, or with 70% alcohol, when using other materials.
COMMON AREAS
We reduced the number of seats as a way to reduce the number of people in these places, seeking to keep the minimum safe and recommended distance of 1.5 m, in addition to facilitating hygiene.
DISPENSABLE ITEMS
We reduced expendable items such as decoration, towels, decorations, in order to facilitate cleaning and removed typically shared objects such as newspapers, magazines and books.
PROTOCOLS OF
ACCOMMODATION
OPERATION
The hotel kept working, following all the recommendations of Organs official bodies, with responsibility, safety, without giving up all our quality.
RECREATION AREA
Available following protocol restrictions, working from 6 am to 11 pm. Saunas remain out of operation.
ELEVATORS
We recommend using only three guests at a time, when not in common conviviality. In addition, the floor marking was carried out respecting safe distance.
CLEANING APARTMENTS
During the pandemic, we suggest that storage is not done. Thus, we ensure that our staff does not enter the apartment after being released to the guest. If necessary, this will be done without the guest present in the unit, after renewal of air allowed by opening the windows.
WITH
We promote the renewal of air in the apartments, opening the windows and doors for the passage of air currents. In addition to keeping the components of the air conditioning system clean and installing UV-C LED lamps in the air conditioning filter, ensuring the disinfection of the air conditioning system.
DESTINATION
The entire trousseau is kept at forty for 72 hours after use and then hot washed with certified professional products. Standard procedure that was already carried out even before the pandemic.
SHOES
In the apartments, we provide specific support for storing shoes, even before entering the room.
MAINTENANCE
In case of need for any type of maintenance, the apartment must be exchanged.
POP
We follow the POP (Standardized Operating Procedure) for cleaning and disinfecting the apartments, with full attention to items such as faucets, registers, knobs, handles, switches, telephones and controls.
PROTOCOLS OF
FOOD
SERVICE
All food is served individually, through platters. When necessary, the buffet system will be served by the waiter brigade.
BAR AND RESTAURANT
It remains open for guests, considering a safe distance of 2 m between tables and 1.5 m between seats.
ITEMS
All items served are single-portioned and protected with a physical barrier, paper or plastic.
BREAKFAST
Buffet served in the hotel's Coffee Shop. Mandatory use of masks and gloves when serving.
MENU DIGITAL
Our menus have gained a digital version, which can be accessed through QR Code, without the need to use menus for collective use.
SCALES
If necessary, carry out feeding schedules obeying the maximum capacity of customers in the space.
RETREAT
Utensils are collected immediately after leaving the table and cleaning them.
CUTLERY AND SACHETS
The cutlery is delivered by the waiter brigade individually wrapped. In addition, we only use disposable sachets.
DISPENSABLE ITEMS
We removed all expendable items such as towels, utensils and decoration and replaced the permanent placemat with a disposable one, available only when starting the service.
ROOM SERVICE
Open 24 hours with a reduction in the prices of dishes, as a form of contribution and incentive to have meals inside the apartment. In addition, a new delivery and collection procedure was created so that there is no contact between employees and guests.
INSPECTIONS
Daily inspections of all food preparation and service areas to ensure that cleaning and sanitizing methods are followed and performed consistently, as per established protocol.
DELIVERY
The delivery of products by delivery must be made exclusively in the hotel parking lot, in a designated and signposted place.
ACCESS
MORE EXPENSIVE
Mandatory use of N95 mask for organizers, participants and suppliers, which can be provided by the event organization, if the user does not have it.
BODY TEMPERATURE
Body temperature measurement of organizers, participants and suppliers, at the entrance of the hotel, even before having access to the premises. Persons with a temperature above 37.8℃ will not be able to work or participate in the event.
GROUP OF RISK
Recommend that people belonging to the risk group (over 60 years old, pregnant women and those with chronic diseases) do not participate in exhibitions, congresses and seminars.
Valets and Messengers
Valet service will not be offered to organizers and participants. Car parking must be done by the owner of the vehicle, under the guidance of the hotel's security.
SANITIZATION OF HANDS
Upon entering the hotel, organizers and participants are recommended to go to the restroom to wash their hands.
PERSONAL USE OBJECTS
Decontamination points must be set up at the entrance of each event space containing a 70% alcohol dispenser, disposable tissues and a disposal basket, for cleaning bags and objects.
70% ALCOHOL DISPENSER
Make 70% alcohol available at strategic access points for organizers, participants and suppliers, such as entrances, secretariats, accreditations, workstations and restrooms, as well as within the spaces used.
ADMISSION AND ACCREDITATION
ACCREDITATION
Accreditation should preferably be carried out by virtual/electronic means. In case of face-to-face accreditation, pens and other materials in common use must be sanitized after each use with 70% alcohol.
SPACING
Adopt distance devices between attendants and the public at information desks, ticket offices, accreditation, among others.
STEPPED ENTRY
Whenever possible, adopt a time schedule for the public, so that entry and exit are staggered.
DEMARCATIONS
Demarcate positions for queue management, respecting the distance of 2 meters between people, as well as the suggested route, in order to avoid agglomerations and flow and against the flow of people.
TICKETS
Tickets should preferably be purchased by virtual/electronic means. It is recommended that the conference be visual or done through optical QR Code readers, without manual contact by the receptionists.
BOX OFFICE
If there is a ticket office at the event, install a protective barrier between attendants and participants, and demarcate positions at the queue formation place, respecting the distance of 2 meters between people.
SPACES
CAPACITY
Reduction of space capacity in order to meet safe distancing recommendations. Capacity is informed in the contract proposal for the event, under penalty in case of non-compliance.
INFORMATION
OF CAPACITY
Information in a visible place to all participants of the maximum safe capacity of caof the event space.
MONTAGEM
Both in auditoriums with fixed chairs and in auditoriums to be assembled (mobile chairs), the seats must be interspersed so that one occupant is not facing the other. In auditoriums with fixed chairs, demarcate the seats that cannot be occupied.
ENTRY OF PARTICIPANTS
Establish schedules in different lanes for access of participants and control entries and exits, obeying the maximum capacity of participants in each space.
CAPACITY CONTROL
Carry out entry and exit control to ensure the capacity limitation of people at the same time in the place, in addition to using as many entrances as possible, to allow greater distance.
SAÍDA DE PARTICIPANTES
Stagger the exit by rows of seats, in order to avoid crowding in stairs, doors and corridors. The exit should start in the rows closest to the exit, ending in the most distant ones, thus avoiding the crossing between people.
INTERVALS
Organize breaks in order to avoid agglomerations and maintain distance, changing schedules and audiences whenever possible.
ELEVATORS
Recommend the use of only three people at a time, when not in common contact. In addition, the floor marking was carried out respecting safe distance.
COMMON AREAS
Reducing the number of seats as a way to reduce the number of people in these places, seeking to keep the minimum safe and recommended distance of 1.5 m.
INFORMATIVE/EDUCATIONAL VIDEO
Play video with informative and educational instructions at the beginning of each event. In the absence of speech therapy material, provide information verbally.
COMMUNICATION
Provide information in strategic areas of movement for participants on distancing people, safety guidelines and Covid-19 prevention measures.
REFERENCE PERSON
Assign a reference person for attendees to use as a resource if they develop symptoms during the event.
PROMOTIONAL MATERIAL
Avoid providing promotional materials and giveaways to the public. In case of distribution, the kits/materials must be kept in quarantine for three days, and the employees responsible for the delivery must, before distribution, sanitize their hands with soap and water or 70% alcohol.
PROMOTIONAL ACTIONS
Food for tasting, publicity actions with characters and leafleting are prohibited, as well as customer service in common areas, as well as autograph sessions and photos and strategies that delay the public's departure, such as coffee, waiting chairs and areas children.
STANDS
LOCALIZATION
Demarcate positions in the stands that ensure a distance of 1 meter between people, including exhibitors and employees.
CAPACITY
Inform in a visible place the maximum number of people allowed inside each booth.
70% ALCOHOL
Install at least one 70% alcohol point in each booth.
CLEANING
Hygienize the surfaces of the stands frequently, with detergent and sanitizers regulated by the competent body, following the manufacturer's guidelines.
ENTRY
Each booth must have only one entrance.
DISTANCE
External waiting must ensure a distance of 1 meter between people, with the appropriate markings.
FOOD
SPACE
Provide food spaces with safe spacing of 2m between tables and 1.5m between seats. If necessary, carry out feeding scales obeying the maximum capacity of participants in the space.
SERVICE
Served individually, through platters or kits. The items served must be single-portioned and protected with a physical barrier of paper or plastic. When offered in a buffet system, it will be served by the brigade of waiters with a safe distance between employees and the public.
DRINKERS
Only the water dispenser for disposable cups is allowed, which are provided to the public.
DISTANCE
Demarcate the place for queue formation, respecting the distance of 2 meters between people.
CUTLERY AND SACHETS
Oferecer talheres higienizados em embalagens individuais de papel (ou talheres descartáveis), além de manter os pratos, copos e demais utensílios protegidos. Permitido apenas o uso de sachês de uso individual.
UTENSILS
Offer paper napkins and disposable cups to the public, or sanitize utensils according to sanitary standards.
CLEANING
Disinfect support surfaces and food sideboards every hour, or whenever necessary, with detergent and sanitizers regulated by the competent body, following the manufacturer's guidelines.
CLEANING
HEAVY CLEANING
Organizar turnos especificamente para a limpeza mais pesada, sem contato com as demais atividades do evento.
MAINTENANCE CLEANING
Disinfect all common areas and high-contact surfaces (handrails, information desks, restrooms, garbage disposal areas) at least four times a day or whenever necessary. Disinfection must be done with detergent and sanitizers regulated by the competent body, following the manufacturer's guidelines.
MATERIALS AND EQUIPMENT
Frequently sanitize all material and equipment that enter the events.
TRASH
Separate garbage with potential for contamination for disposal (such as gloves, masks and PPE) and use only bins with a pedal-operated lid.
BATHROOMS
VENTILATION
Keep the access doors to the toilets open as a priority to benefit from ventilation.
ACCESS
Adopt mechanisms to ensure the distance of 2 meters between people moving and waiting to access the restrooms, as well as limiting access to their capacity to use.
COMMON USE MATERIAL
Keep soap dishes and towel rails stocked with liquid soap, disposable paper towels and 70% alcohol.
PROTOCOLS OF
TEAM
EMPLOYEES
All the most susceptible employees, such as pregnant women, those over 60 years of age, those who have a chronic illness or have had a serious illness, were released. Employees who show any symptoms related to the Coronavirus are also released.
MORE EXPENSIVE
All employees must wear masks, which must be provided by the company, along with a user manual. They must be changed at least every two hours and cleaning must be performed by trained professionals.
MASK HYGIENIZATION
The masks used by employees, when reusable, must be replaced every two hours. After use, they must be disposed of in containers containing chlorine and, subsequently, sanitized by trained employees and packaged for new use.
TEMPERATURA CORPORAL
Measurement of the body temperature of all employees, at the entrance of the hotel, even before having access to the premises. Persons with temperature above 37.8℃ or flu-like symptoms are exempt.
SANITIZATION OF HANDS
70% alcohol is available at the entrance so that prior hand hygiene is mandatory. In addition, we recommend that employees wash their hands when accessing the changing rooms.
70% ALCOHOL DISPENSER
We provide 70% alcohol at strategic access points for professionals such as at the hotel entrance, work points, cafeteria, time clock, changing rooms and bathrooms.
UNIFORMS
All uniforms are hot washed and with certified professional products in our own professional laundry.
SCALES
Carrying out work schedules for employees in order to reduce their exposure in public transport.
WORK STATIONS
Work environment with safe spacing between professionals, as well as cleaning and disinfection between shifts or when a worker is assigned to occupy another's job.
CHECK-LIST
The SOP (Standardized Operating Procedure) was adopted for cleaning and disinfection of the entire hotel, with each department having its own safety checklist, which must be followed at each service/procedure.
REFECTORY
Environment for food with safe spacing of 2m between tables and 1.5m between seats, alternating between them. In addition, meal times are staggered in shifts, reducing the concentration of people. Cutlery and napkins individually wrapped.
EPI'S
The use of PPE is mandatory for all employees in the performance of their activities. For chambermaids, goggles, gloves, cap, in addition to a protective mask were also included.
ACCESSORIES
During the performance of their duties, the use of personal adornments such as rings, bracelets, chokers, watches, necklaces and large earrings is prohibited. Only small accessories are allowed.
SERVICE ENVIRONMENTS
Offered suitable environments that avoid agglomerations during rest, food and shift changes between employees.
TRAINING
All employees have been trained on the procedures adopted and are periodically updated when new practices are adopted and/or existing ones are improved. Many of these procedures were built with the contribution of the team, observed during the performance of their functions.
DISTANCE
They were also oriented on distancing and new rules of social etiquette between colleagues and customers.
AWARENESS
They are also regularly oriented on the new rules of social etiquette within the hotel's premises and in their social life, through educational/informational posters and workshops, with general and specific information for each sector.
OVERSIGHT
The entire team, but in particular the management body, the security sector and the hotel's quality sector, was trained to inspect measures to prevent and combat Covid-19, among colleagues, guests and customers.
SOURCES:
Ouro Minas Hotel Belo Horizonte. Hotel in Belo Horizonte. Hotel in BH.
