Outer Hebrides Tourism Community Interest Company

October 2019

COVID Webinar

“Cleaning Protocols

2 July 2020

22

Announce

Commence

28th May

1st June

18th June

21st June

9th July?

15th July?

3

Update

• First Minister Confirms move to 1m in hospitality, retail and public

transport (sort of)

• Survey from OHT on list of businesses that will open

• Note coming tomorrow to get you to update your listing on our

website

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Although, we have seen very few cases, the COVID pandemic has closed the islands for severalmonths. Compared to other parts of Scotland, where lockdown has been relaxed gradually, weare only now cautiously re-opening, This means adjusting quickly to changing circumstances.We ask for your understanding as we get things rolling. This year more than any other, you havea big part to play in everything running smoothly, while out and about:

OPENINGS Most, but not all, businesses willbe open. Please check before travelling andassume you need to book. Some mayoperate on reduced hours.

SHOPS Supermarkets in the larger centreswill operate in a similar way to mainlandoutlets. Some of the local shops have onlyrecently opened and/or lack the space forsocial distancing and are making deliveriesinstead. Please check before entering. Somethings will inevitably be out of stock, but that ispart of island life.

RESTAURANTS May not have all their regularstaff so please be patient as they are adjustingto a whole new way of working. They may wellhave a restricted menu. Some places will onlyoffer takeaway or meals forresidents. Fortunately we have lots of scenicoutdoor eating spots.

SOCIAL DISTANCING Expect to maintainsocial distancing more strictly than in Cities -fortunately we have plenty of space. If youarrive somewhere overcrowded, do notcompound the problem, but continueelsewhere and return later. In the islandcommunity, keep your distance when out andabout, in the queue for a shop, in a cafe or atthe petrol pumps.

HYGEINE Help avoid the risk of transmissionby washing hands frequently, using sanitiserand trapping sneezes and coughs. In theunlikely event you do develop symptoms,report it promptly and self-isolate

TOILETS We take them for granted, but thisyear, you need to plan ahead. Some publictoilets in remote areas will not be open. Playyour part in keeping hygiene levels high.

Fortunately, the wildlife is still there to entertain you the beaches are still there to be walkedon and the ancient monuments still waiting to be explored. Please make the most of them.

Please check with your accommodation provider in the first instance if you have any questions, visit the website below or call your nearest Welcome Point

www.visitouterhebrides.co.uk @outerhebs

We hope you have a great stay on the islands

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Carry out a risk assessment. Keep a record of what you considered, what you did, and why you did it. As a business, you have a responsibility to maintain a safe environment for guests.

If you employ staff, you also have an obligation to provide a safe working environment for them.

You also have a responsibility to yourselves

You will then be able to apply for and display the UK-wide ‘Good to Go’ Standard to show you have

adapted your business for COVID-19. https://www.visitbritain.org/were-good-go-industry-standard-all-

sectors-tourism-industry

Maintain higher levels of cleanliness, particularly in communal/high risk areas.

Maintain social distancing.

You may wish to use simple PPE (e.g. gloves, simple masks). This will encourage confidence amongst

staff and guests, but is not currently a Government requirement.

Communicate the steps you have taken and the expectations you have from them.

maintaining hygiene,

maintaining social distance

informing you if they develop symptoms.

Consider signage to encourage cooperation.

Overview

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Fogging machines. Ozone cleaners

Specialist cleaners – bleach is very effective at killing

Coronavirus.

Temperature probes

Testing certificates

Leaving nights between stays

Things not in the guidelines…

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You will need updated Terms & Conditions - either create new ones or update

existing.

Seek acceptance that guests are happy with your hygiene regimes, and inform

them that you have carried out a risk assessment.

You will need them to accept that you might have to cancel at short notice, if

there is a suspected or actual case of COVID-19.

You need to explain what happens if they develop symptoms. For example if

they have to self-isolate in your property, you need to be able to charge them

for their extended stay.

1. Terms and Conditions

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Consider closing social areas such as lounge, and encourage people to

remain in their rooms as much as possible.

Reconfigure your breakfast room, which may mean staggering breakfast

times. It may be best to serve breakfast in guests’ rooms. This may mean

arranging extra table and chairs in the guest rooms.

Consider closing communal bathrooms if not required.

Minimise access to the building - explain to them a particular route or to

maintain social distancing if another group is checking in or out.

Avoid physical collateral (eg. leaflets in rooms, guest books etc). Replace with

electronic if possible.

Minimise unnecessary soft furnishings.

2. Minimise Risky Areas

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Any staff rest areas

Reception

Dining area

Kitchen

Stairways and lobbies

3. Minimise Risky Areas

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• Maintain your normal high standard of cleaning protocols in the kitchen. In

addition, disinfect surfaces at the end of each service

• Restrict guest access as far as possible to the kitchen. Consider floor markings

to promote social distancing

4. Kitchen

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• Develop contactless procedures for check in and payment (eg. Payment in

advance/over phone, or encourage contactless payment methods, such as

Apple Pay). Avoid handling cash.

• Sanitise keys.

• Avoid showing guests to rooms where possible, and carrying their luggage for

them.

• Maintain high levels of frequent sanitation in reception areas.

• Make sanitiser available to guests and any staff.

• Make guests aware (preferably electronically) of the steps you have taken, the

expectations of them and what to do if they develop symptoms.

5. Reception

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• Re-think how you serve breakfast. Review the need for a cooked breakfast.

Develop procedures for socially distancing at breakfast (e.g. take orders the

night before, deliver to door for guests to eat in their room).

• Sanitise hands before and after touching trays.

• If eating in a dining room, give guests their own dedicated socially-distanced

space at breakfast for the duration of their stay to avoid cross-contamination.

• Avoid self-service, including crockery and cutlery, shared condiments, jugs of

juice, self-service trolleys and the like. Use single serve where possible, but do

not leave in batches on the table.

6. Breakfast

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• Minimise servicing where possible for multi-night stays. Ventilate room during

service. Consider procedures to minimise risk of virus transmission during

servicing (eg. bagging linen).

• Pay particular attention to areas with maximum guest contact – eg.

door/window handles, banisters, sanitaryware, light switches, plug sockets, TV

remotes.

• High temperature laundry wash (60C+) is recommended.

• Be aware of which types of surface are highest risk. Consider providing

cleaning materials for guests to maintain high levels of hygiene.

7. Housekeeping

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https://www.nhsinform.scot/illnesses-and-conditions/infections-and-

poisoning/coronavirus-covid-19

• Stay at home

• Self isolate for 7 days (contacts to self isolate for 14 days)

• Order test

Unless they can get home under their own steam, they will need to self-isolate for

up to 14 days.

Consider Government guidance (see below) for cleaning a room after someone

develops symptoms. This is a much deeper clean.

8. If guests develop symptoms

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• Provide advice/training to staff on their role in combating COVID-19.

• Maintain high standards of hygiene yourselves and among your staff. Hand

washing as prescribed after arriving at work, using toilet, sneezing, coughing,

blowing noses, eating food and before preparing food.

• Socially distance between yourselves and staff if you are not from the same

household.

• If they develop symptoms, they should not come into work, but let you know by

phone immediately

9. If you have staff

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UK Hospitality Reopening Guidance for Scotland -

https://www.ukhospitality.org.uk/page/ScotlandGuidance

Sample cleaning regime list - https://www.assc.co.uk/cleaning-protocols-for-self-catering-

properties-in-the-context-of-covid-1/

UK Government website – information on cleaning a room if there has been a suspected case -

https://www.gov.uk/government/publications/covid-19-decontamination-in-non-healthcare-

settings/covid-19-decontamination-in-non-healthcare-settings#principles-of-cleaning-after-the-

case-has-left-the-setting-or-area

Reference Material

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Risk Assessment

Amended T&Cs.

Good to Go Questionnaire

One-page document/email template for guests to explain procedures and expectations of them.

One-page document for staff to explain expectations of them and procedures. You may consider

staff training on specific procedures depending on their roles.

Documents to Prepare