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PREVENTION PROCEDURES

ON THE PREMISES
Signaling and Information
 

  • Ensure that customers are aware of and have access to this Internal Protocol regarding the COVID-19 coronavirus outbreak.

  • Provide information on how to comply with basic infection prevention and control precautions in relation to the COVID-19 coronavirus outbreak.


Hygiene plan

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

  • Cleaning surfaces and objects in common use several times a day (including light and elevator switches, door handles, cabinet handles).

  • Preference will be given to wet cleaning, over dry cleaning and the use of vacuum cleaner.

  • Air renovation of rooms and enclosed spaces is done regularly.

  • The bucket and mop for the floor are usually reusable, so you must ensure that these devices are cleaned and disinfected at the end of each use. The bucket and mop must be distinguished by area. For example: the bucket and mop used in bathrooms, should not be used in eating areas, or in other public spaces.

  • For the floor, the washing must be carried out with hot water and common detergent, followed by disinfection with a solution of bleach diluted in water. It is recommended that the cleaning frequency is at least twice a day.

  • In sanitary facilities, washing should preferably be carried out with a product that contains detergent and disinfectant in its composition because it is easier to apply and disinfect. It is advisable that the frequency of cleaning the floor is at least 3 times a day.

  • In spaces where children may be playing, cleaning must be reinforced several times a day.


 Adequacy of the selected space for insulation

  • Place to isolate people that can be detected as suspected or confirmed cases of COVID-19, which should preferably have natural ventilation, or mechanical ventilation system, and have smooth and washable coverings, bathroom, stock of cleaning materials, masks surgical gloves and disposable gloves, thermometer, autonomous waste container, waste bags, used clothes collection bags, kit with water and some non-perishable foods.


Adequacy of accommodation units

  • The definition of specific care for changing bed linen and cleaning in the rooms, privileging two spaced intervals and with adequate protection according to the internal protocol.

  • The removal of bed linen and towels is done without shaking or shaking it, rolling it outwards, without touching the body and transporting it directly to the washing machine.

  • Separate machine washing and high temperatures of bed linen / towels (about 60ºC) .x \

  • The washing and disinfection of the waterproof covers of the cushions whenever the customer changes.


Hygiene equipment

  • Dispensers of alcohol-based antiseptic solution or alcohol-based solution near the entrance / exit points of the headquarters and common sanitary installation.

  • Liquid soap for hand washing and paper towels in the common toilet.


 
FOR EMPLOYEES
Formation
All Employees received information and / or specific training on:

  • Internal protocol for the COVID-19 coronavirus outbreak.

  • How to comply with basic infection prevention and control precautions for 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 etiquette: coughing or sneezing into the flared forearm or using a tissue, which should then be immediately thrown away; hand hygiene always 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 sharing of food, utensils, glasses and towels.

  • How to comply with daily self-monitoring to assess fever, check for cough or difficulty breathing.

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


Equipment - Personal protection

  • Enough for all employees (depending on their role: mask, gloves, visor, gown or apron, cap, shoe covers).


Appointment of those responsible

  • Have at your service a collaborator responsible for triggering the procedures in case of suspected infection (accompanying the person with symptoms to the isolation space, providing the necessary assistance and contacting the national health service).


Conduct

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

  • Behaviors to be adopted by the staff:

  • Keep the distance between employees and customers and avoid physical contact, including handshakes keeping your hair up

  • Excessive use of personal ornaments (bracelets, threads, rings, etc.) is not recommended

  • At the entrance of personnel, have a damp mat to clean the sole of the shoes and regularly change that mat

  • Cleaning professionals should 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.


Stock of cleaning and sanitizing materials

  • Stock of cleaning materials for single use proportional to the size of the project, including cleaning wipes for single use moistened with disinfectant, bleach and alcohol at 70º.

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

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

  • Hand washing equipment or refills with liquid soap and paper towels.


Scales / Shifts

  • Definition of service schedules and / or shifts with a reduction in the simultaneous number of employees

  • Definition of rules / phasing of acts of cleaning of accommodation units


 
FOR CUSTOMERS
Equipment - Personal protection

  • Personal protective equipment available to customers (to define the stock, the maximum capacity of the establishment must be taken into account).


PROCEDURES IN CASE OF SUSPECTED INFECTION

PRACTICE PLAN

  • The responsible employee must accompany the suspect of infection to the isolation space, provide the necessary assistance and contact the National Health Service.


 DECONTAMINATION OF THE INSULATION PLACE

  • The decontamination of the isolation area whenever there are positive cases of infection and reinforcement of cleaning and disinfection whenever there are patients suspected of being infected, especially on surfaces frequently handled and most used by it, as indicated by the Directorate-General for Health.

  • The storage of waste produced by patients suspected of infection in a plastic bag that, after being closed (eg with a clamp), must be segregated and sent to a licensed operator for the management of hospital waste with biological risk.

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