We adapted our cleaning and disinfection processes according to the Clean&Safe seal of Turismo de Portugal, to continue providing unique experiences to our guests, with safety and trust.

1. INTRODUCTION

COVID-19 is the name given by the World Health Organization to the disease caused by the new coronavirus SARS-COV-2, which can cause severe respiratory infection.

Coronaviruses are a group of viruses that can cause infections in people. Typically, these infections are associated with the respiratory system and may be similar to the common flu or progress to a more serious illness, such as pneumonia. The most common symptoms associated with COVID-19 infection are:

• fever (temperature ≥ 38.0ºC)

• cough

• difficulty breathing (eg shortness of breath)

Sore throat, runny nose, headaches and / or muscle and fatigue may also appear. In more severe cases, it can lead to severe pneumonia with acute respiratory failure, kidney and other organ failure, and eventual death.

In times of pandemic, massive changes in behavior arise. It is imperative that organizations rethink their performance models and implement changes that restore or promote the confidence of their customers.

 

2. OBJECTIVES

Be@home is committed to minimizing the risks of spreading COVID-19, implementing internal procedures in accordance with the guidelines of the Health Authorities, General Health Directorate (DGS) and the World Health Organization (WHO).

The preparation of this document aims to encourage adherence to the best practices for cleaning spaces and surfaces, in order to minimize the transmission chains of the virus. In this way, we guarantee a safe and reliable performance to all the players in our accommodations, whether they are customers, employees or partners.

 

3. PREVENTION PROCEDURES

 

3.1 IN LOCAL ACCOMMODATION FACILITIES

3.1.1 Signaling and Information

Signs with general individual protection indications are placed. The Internal Protocol related to the COVID-19 outbreak is available for consultation on the be@home website at www.beathome.pt, as well as in the Guest Area.

Posters are also affixed with information on basic measures for prevention and control of infection in relation to the outbreak (hand hygiene; respiratory etiquette; social conduct).

3.1.2 Hygiene Plan

Be@home has a sanitation plan available, aiming at intensifying and taking care of the cleaning actions of the accommodation units that we manage. The frequency of cleaning and disinfection is done according to the volume of registered uses/reservations and includes:

• Washing and disinfection, in accordance with this internal protocol, of the surfaces where customers and employees circulate, ensuring control and prevention of infections.

• Cleaning and disinfection of surfaces and objects of frequent use (including benches, light switches, door handles, cabinet handles and TV controls).

• Wet cleaning is preferred over dry cleaning and using a vacuum cleaner.

• Air renewal is ensured by opening doors and windows to the detriment of using conditioned air, especially during and after cleaning procedures.

• The washing of the floor must be carried out with hot water and common detergent, followed by disinfection with a solution of bleach diluted in water.

• Washing of sanitary facilities should preferably be carried out with a product that contains detergent and disinfectant in its composition because it is easier to apply and disinfect.

• Mandatory registration of cleaning and sanitizing is done on a digital platform, which indicates: accommodation, date, time and type of service, identification of the person in charge and additional observations.

3.1.3 Adequacy of the selected space for insulation

Our accommodations have a place to isolate people who can be detected as suspected or confirmed cases of COVID-19 according to the rules in force:

• ventilated space with preferably natural ventilation,

• have smooth and washable coverings, bathroom, stock of cleaning materials,

• Personal protection kit (surgical masks, disposable gloves, thermometer),

• autonomous waste container, waste bags, used clothes collection bags,

• Kit with water and some non-perishable foods.

3.1.4 Adequacy of accommodation units

The cleaning of the accommodation is done after check-out or during the stay and at the request of the customer. In this case, the scheduling must be done in advance and in which the client agrees not to be present at the accommodation during the presence of the cleaning team.

• Specific care is taken to change bedding and cleaning in the rooms, privileging two spaced intervals and with adequate protection according to the Internal Protocol and Internal Hygiene and Disinfection Plan (PHD).

• The removal of bed linen and towels is done without shaking or shaking it, rolling it inwards, without touching the body, packed in a closed bag to be transported to the laundry.

• The washing of bed linen/towels is done separately in the machine and at high temperatures (around 60ºC).

3.1.5 Hygiene equipment

In the lodgings are always available:

• Dispensers of alcohol-based antiseptic solution or alcohol-based solution near the entry/exit points of the accommodation.

• Liquid soap for hand washing, in all sanitary facilities.

 

3.2 FOR EMPLOYEES 

3.2.1 Training

All Employees received training and specific information was provided on:

• Internal protocol for the COVID-19 coronavirus outbreak.

• How to comply with basic infection prevention and control precautions for

to the COVID-19 coronavirus outbreak, including the procedures:

- Hand hygiene: wash your hands frequently with soap and water for at least 20 seconds or use hand sanitizer that has at least 70º of alcohol, covering all surfaces of the hands and rubbing them until they are dry.

- Respiratory label: cough or sneeze into the flexed forearm or use a tissue, which should then be immediately thrown away; always wash your hands after coughing or sneezing and after blowing; avoid touching the eyes, nose and mouth with your hands.

- Social conduct: change the frequency and form of contact between workers and between them and customers, avoiding (when possible) close contact, handshakes, kisses, shared jobs, face-to-face meetings and food sharing, utensils, glasses and towels.

• Daily self-monitoring to assess fever, check for cough or difficulty breathing.

• Comply with the guidelines of the Directorate-General for Health for cleaning surfaces and treating clothes in establishments.

3.2.2 Personal Protective Equipment (PPE’s)

All employees and professionals working for be@home must use (depending on their role):

• Mask

• Gloves

• Smock or apron

Employees' uniforms must be machine washed and at high temperatures (around 60ºC). 

3.2.3 Designation of those responsible

Contacts to be contacted in case of suspected infection during the stay in the accommodation:

• Welcome Manager (WCM) responsible for Check-in.

• SAÚDE 24 (national health phone nr.): 808 24 24 24

• INEM (emergency phone nr.): 112

3.2.4 Conduct

The basic measures to prevent and control infection by be@home employees and partners include:

• Apply all basic measures to prevent and control infection (hand hygiene; respiratory etiquette; social conduct)

• Daily self-monitoring to assess fever, cough or difficulty breathing.

• Maintain distance between employees and customers and avoid physical contact, including handshakes

• Cleaning professionals must be familiar with the products to be used (detergents and disinfectants), the precautions to be taken when handling, diluting and applying them in safe conditions, how to protect themselves during cleaning procedures and how to ensure good ventilation during cleaning and disinfection.

3.2.5 Stock of cleaning and sanitizing materials

The accommodation has a stock of cleaning materials that includes:

• Hand disinfectant, Bleach, Alcohol at 70º, Disposable gloves, Plastic bags, Multicolored microfiber cleaning cloths, Buckets and Mops.

• Dispensers or refills of alcohol-based antiseptic solution or alcohol-based solution.

• Waste container with non-manual opening and plastic bag.

• Equipment or refills for washing hands with liquid soap.

 

3.3 FOR CUSTOMERS 

3.3.1 Personal protective equipment

Clients who request it will be provided with Personal Protection Kits (masks and disposable gloves), for the amount indicated in the Guest Area.

3.3.2 Conduct

The measures to prevent and control infection by our customers include:

• Be aware of the Internal Protocol for the COVID-19 coronavirus outbreak.

• Comply with basic precautions for infection prevention and control, namely frequent hand hygiene, respecting respiratory etiquette and social conduct.

• Daily self-monitoring to assess fever, check for cough or difficulty breathing.

 

4. PROCEDURES IN CASE OF SUSPECTED INFECTION

 

4.1 ACTION PLAN

The Welcome Manager (WCM) responsible for Check-in is responsible for indicating the person with symptoms the isolation space, providing the necessary assistance, ensuring compliance with the prevention and action protocols COVID-19 and articulating the necessary contacts with the responsible authorities and relief and report to the heads.

 

4.2 DECONTAMINATION OF THE INSULATION PLACE

With the confirmation of an infection case, it is necessary to reinforce the cleaning and disinfection of the surfaces, objects and the entire isolation area, as well as in the remaining areas of the housing, especially in the surfaces frequently handled and most used, as indicated by the General Health Directorate (DGS).

The waste produced by patients suspected of infection should be placed in a plastic bag that, after being closed (eg with a clamp), should be segregated and sent to a licensed operator for the management of hospital waste with biological risk. Whenever necessary, SILOGR (Waste Management Operations Licensing Information System) is consulted.

 

5. ACCOUNTING/INCIDENT REGISTRATION

In the administrative services, an “Incident Record” is available, which will be filled in whenever there is a suspected, confirmed case or any other situation related to the COVID-19 outbreak and which contains the following data:

- Accommodation

- Date of Occurrence

- Occurrence description

- Performance

- Obs.