1. OBJECTIVE AND SCOPE OF THE MANUAL

2. LEGAL FRAMEWORK

3. REQUIREMENTS FOR RISK MANAGEMENT

4. PREPARING THE ESTABLISHMENT FOR REOPENING

4.3. INFORMATION TO CUSTOMERS.

.4. CONTAGEMENT PREVENTION MEASURES AND EMPLOYEE TRAINING PLAN.

• The measures that allow maintaining social distancing with clients have been described in each Department. In general, it will be fulfilled:
  
  Frequent hand washing with soap and water and drying hands with disposable paper, as indicated in the image and/or hand washing with Hydroalcoholic Gel, replacing hand drying with air drying of the hands.
  
  In situations in which this safety distance of 2 m cannot be respected, the employee will use a hygienic mask. However, the option of an employee to wear a mask must be respected despite the absence of the aforementioned risk situations. Following the protocol indicated in Annex I Proper use of PPE: masks and gloves.
  
  The shared use of equipment, tools and utensils will be avoided, as well as the sharing (and less simultaneously) of objects (keyboards / computer mice, POS terminals or dataphones, pens, cleaning equipment, kitchen utensils, tools, etc). If it is not possible to identify these tools, they must be sanitized prior to their use by another person. Therefore, disinfectant must be available at each workstation for its continuous application, which will be provided by the Hotel.
  
  The Hotel will have devices for hand hygiene:
  
  Hand sanitizer will be provided in all work areas that do not have a sink.
  
  Alternatively, disposable gloves may be used depending on the type of tasks to be performed. And whose use has been described in Annex I Proper use of PPE: masks and gloves.
  
  Serological tests will be carried out on all the workers of Poseidon Hotels.
  
  The work environment cleaning programs will be reinforced.
  
  At the end and start of the shift, each job will be cleaned and disinfected following Annex 5 Cleaning and Disinfection of Surfaces.
  
  Employees at special risk from the COVID-19 disease.
  
  Special attention will be paid to exposure to contagion risks in those people classified as more susceptible to suffering severe symptoms of COVID-19, such as those affected by:

• Diabetes.

• Cardiovascular disease, including hypertension.

• Chronic liver disease.

• Chronic lung disease.

• Chronic kidney disease.

• Immunodeficiency.

• Cancer in active treatment phase.

• Pregnancy.

• Over 60 years.

4.5. Provision of Individual Protection Equipment (PPE), uniforms and other required materials.

• FFP2 masks, → to be used only in case of contact with COVID-19 patients.
• 
  
• Surgical Masks, → which will be used continuously in the provision of the service.
• 
  
• Gown, → that the Reception Department will use for its daily activity.
• 
  
• Glasses or Facial Screen, → which will be used continuously in the provision of the service.

• FFP2 mask.
• 
  
• Surgical masks.
• 
  
• Infrared clinical thermometer.
• 
  
• Gloves of different sizes.

4.6. VERIFICATION OF THE DEGREE OF COMPLIANCE.

4.7. COMMUNICATION OF THE REOPENING TO THE AUTHORITIES
TOURIST.

5. SERVICE REQUIREMENTS.

5.1. RECEPTION.

• The rules of use of the facilities and the policy of the establishment in prevention of COVID-19. Such as capacity, schedules, restrictions on ordinary services and behavior obligations, defined in this Manual as Annex 2. Rules for use of the facilities by the guests.

• The procedure to follow in case of detecting symptoms compatible with COVID-19, defined in this Manual as Annex 3. Rules of action in the event of positive cases of COVID-19 in the establishment. In particular, they should advise guests with symptoms consistent with COVID-19 to remain in their rooms until they are evaluated by a doctor. For what you should know and have available at all times
• the telephone numbers of the specific health authorities for the management of COVID-19 cases, as well as that of doctors, public and private centers and hospitals, and assistance centers in the event that a client may be sick that are indicated in Annex 8. COVID Telephone Numbers.

• The social and mobility restrictions that are established in the tourist destination where the establishment is located and in the De-escalation Phase in which it is located.

• The reception staff must be familiar with the protocol for action when detecting an affected or suspicious person.

• The Head of Reception and/or a designated person from the Reception department, will be in charge of informing clients (verbal or through signage) and monitoring compliance with the Reception capacity.

• All Receptions will be provided with Hydroalcoholic Gel, disposable paper roll and trash can with garbage bag and pedal-operated lid for hand hygiene.

• The Receptionist facing the public will be equipped with the following Epis:

• 
  
  • Mascara protectora.
    
    
  • Mascarilla quirúrgica.
    
    
  • Guantes (opcional, a criterio de cada Recepcionista).
    
    
• After each direct customer service task where objects are being shared (delivery of keys, payments and documents, luggage management, etc.) they will wash their hands with the hydroalcoholic solution and/or use gloves.

• The Reception Department will be provided with disinfectant cleaning products against Sars-CoV-2 and disposable paper (COVID-19) for continuous disinfection, with:

• All staff will observe the basic rules of prevention of
  infections by COVID-19:

• Delete shared objects where possible.

• Delete press, magazines or other shared documents.

• Eliminate paper advertising.

• Avoid paying in cash.

• Avoid sharing pens.

• Each shared object must be disinfected after use.

5.2. RESTORATION.

5.2.1. PUB.

• All Bar staff will be provided with the Epis:

• Protective mask.

• Surgical mask.

• Gloves (optional, at the discretion of each Bar Waiter), discarding them after each table service.

• The BAR Department will be provided with Disinfectant Cleaning Products against Sars-CoV-2 and disposable paper (COVID-19) for Disinfection and following Annex 5 Cleaning and Disinfection of Surfaces of:

• Cleaning and disinfection will be carried out (at least once per service) of the main premises and offices.

• TABLES AND CHAIRS (After each Service).

• SOIL (minimum every 2 hours).

• TRAYS (After each Service).

• BAR (every two hours and shift change).

• COFFEE MACHINE (every two hours and shift change).

• TOASTER (every two hours and shift change).

• BEER AND SOFT DRINK TAP (After each Service and Change of Shift).

• CASH REGISTER (every two hours and shift change).

• AUXILIARY STORES, such as bottle racks, freezers, (every two hours and change of shift).

• As a General rule, Clean and Disinfect each Object after use.

• Refrain from hugging, kissing or shaking hands with customers, as well as among staff.

• Frequent hand washing. Hand disinfection is indicated after exchanging objects (money, credit cards, pens, keys) with customers.

• Use the inside of your elbow to cover your mouth/nose when coughing or sneezing, or use disposable tissues and wash your hands afterwards.

• Avoid touching your mouth, nose or eyes.

• Refrain from going to work on suspicion of contagion from oneself or a cohabitant.

• The hygiene of work clothes will be ensured, so the waiter will change at the Hotel. However, if there is not enough space in the changing rooms, those employees who do not go to work by public transport may change houses.
• The Cleaning and Disinfection of work clothes will be ensured, in an automatic washing machine at temperatures above 60ºC.

• Mandatory use of hygienic/surgical masks, during the provision of the service.

• Table service by the Department will imply the use of hygienic masks by waiters.

• Do not share objects and work utensils (trays, openers, pens...) and they must be sanitized after use.

• Oil/cruet cans.

• salt shakers

• Sugar cubes.

• Napkin rings.

• little straws

• Coasters.

• Any decorative element.

• All the crockery and cutlery used must be washed in an automatic dishwasher for disinfection at temperatures above 65ºC.

• The messing up of tables will be carried out in the absence of customers and after this task the waiter will sanitize the table and their hands.

• The waste produced in the mess of tables, will be thrown in containers equipped with lids. Once the shift is over, or when necessary, the garbage bags will be tied and deposited in the corresponding final waste container. After this operation, the Waiter must disinfect his hands with Hydroalcoholic Solution.

• Work clothes will be washed daily in hot water cycles of 60ºC.

• Use the hand sanitizer that will be available for this purpose at the entrances and at the cafeteria bar.

• Pay by credit card, not advising you to pay in cash.

• Respect the interpersonal safety distance and use of masks in closed spaces or in case the safety distance cannot be respected.

• Parents and/or guardians supervise children at all times, ensuring that they comply with the established hygiene measures.

• Cleaning and disinfection (at least once per service) of the main premises and auxiliary offices and warehouses, with special attention to all objects and surfaces that can be handled by different employees (bottle racks, coffee makers, door or drawer handles, documents, POS terminals). , telephones, etc.).

• The frequency of cleaning and disinfection of the surfaces that customers contact will be carried out after each use (tables, backrests and arms of chairs and armchairs...) or at least every 2 hours in the case of food displays, counters and bars, dispensers of beverages for non-continuous use.
• Prolonged natural ventilation of the room must be provided after each service.

• Specific cleaning and disinfection products will be used for a COVID-19 scenario, and whose use and security measures are described in Annex 5 Cleaning and Disinfection of Surfaces.

5.2.2. KITCHEN.

• Refrain from hugging, kissing or shaking hands with customers, as well as among staff.

• Frequent hand washing. Especially when joining work, after eating, smoking, coughing, touching your mouth, nose or eyes, and as many times as possible.

• Use the inside of your elbow to cover your mouth/nose when coughing or sneezing, or use disposable tissues and wash your hands afterwards.

• Avoid touching your mouth, nose or eyes.

• Make proper use of PPE (see annex 1),

• Refrain from going to work on suspicion of contagion from oneself or a cohabitant.

• The daily sanitization of the work uniform and its exclusive use in the workplace must be guaranteed.

• Surgical mask.

• Gloves (optional, at the discretion of each Bar Waiter), discarding them after each table service.

• The Kitchen Department will be provided with Disinfectant Cleaning Products against Sars-CoV-2 and disposable paper (COVID-19) for Disinfection and following Annex 5 Cleaning and Disinfection of Surfaces.

• Maintain interpersonal distances of 1.5 meters, in the case of impossibility, the use of a mask will be mandatory. Therefore, they must:

• Stagger shifts for entering the service and use of changing rooms, leaving a margin of 5 min.

• Organize work parties in time if you cannot physically distance.

• Unpack all food prior to storage, and wash hands afterward. In those food transported not packaged (fresh food not packaged) as possible, they will be transferred to a clean container of their own.

• Use of hygienic masks in those tasks of plating or handling ready-to-eat food.

• Use of gloves in those foods ready for consumption (without subsequent cooking) in which there is direct contact of the hands with the food.

• The presentation of composed desserts and salads will be in individual format and protected with film paper, for its exhibition in buffet.

• Staff toilets will be cleaned and disinfected every two hours during the period of use, and changing rooms at least twice a day.

• The natural ventilation of closed areas, especially toilets, changing rooms and staff dining room, as far as possible.

• Specific cleaning and disinfection products will be used for a COVID-19 scenario, and whose use and security measures are described in Annex 5 Cleaning and Disinfection of Surfaces.

• Frequent hand washing. Especially when joining work, after eating, smoking, coughing, touching your mouth, nose or eyes, and as many times as possible during the service.

• Use the inside of your elbow to cover your mouth/nose when coughing or sneezing, or use disposable tissues and wash your hands afterwards.

• Avoid touching your mouth, nose or eyes.

• Make proper use of PPE (see annex 1).

• Refrain from going to work on suspicion of contagion from oneself or a cohabitant.

• The daily sanitization of the work uniform and its exclusive use in the workplace must be guaranteed.

• Regarding the use of work clothes, you must ensure their daily hygiene.

• It is recommended that the waiter and room staff change at the establishment. However, if there is not enough space in the changing rooms, those employees who do not go to work by public transport may change houses.

• In the event of close dialogue (less than 1.5 meters) with other people, including colleagues from the same or different departments, clients (reception and accommodation of clients, table service...) or suppliers, hygienic masks will be used.

• Gloves (optional, at the discretion of each Bar Waiter), discarding them after each table service.

• The BAR Department will be provided with Disinfectant Cleaning Products against Sars-CoV-2 and disposable paper (COVID-19) for Disinfection and following Annex 5 Cleaning and Disinfection of Surfaces.

• Table service by the Department will imply the use of hygienic masks by waiters.
• 
  
• Do not share objects and work utensils (trays, openers, pens...) and they must be sanitized after use.
• Elements and equipment for common use must also be eliminated, such as:

• All the crockery, cutlery used and/or objects used by the client must be washed through an automatic dishwasher for disinfection at temperatures above 65ºC.

• The messing up of tables will be carried out in the absence of customers and after this task the waiter will sanitize the table and their hands. And it will proceed with the complete assembly, including crockery and cutlery, depending on the service. As far as possible, and always with disinfected hands, the clean cutlery will be completely wrapped in the napkin itself. And the glass, glass and/or cup will be placed upside down. This operation will be carried out with disinfected hands and/or disposable gloves.

• The waste produced in the mess of tables, will be thrown in containers equipped with lids. Once the shift is over, or when necessary, the garbage bags will be tied and deposited in the corresponding final waste container. After this operation, the Waiter must disinfect his hands with Hydroalcoholic Solution.

• Work clothes will be washed daily in hot water cycles of 60ºC or more.

• At the entrance to the service areas, the obligation to use the hand sanitizer that will be available for this purpose at the entrances. And the mandatory use of masks, which can only be removed when you are sitting at your table.

• That children must be supervised at all times by their guardians, ensuring that they comply with the established hygiene measures.

• Menu, wine and drink menus are available via QR code.

• The preference of Payment by Card, avoiding payment in cash, as far as possible.

• They must respect the capacity indications, as well as signage to avoid crowds (Restaurant Entrance, Restaurant Exit, Buffet Routes, distance markings, etc.).

• Access control and signposted unidirectional circuits to comply with the interpersonal distance and avoid crowds.

• Flows of customers directed and organized in the room for accommodation in enabled tables and on shelves.

• Signaling elements on the floor and food shelves in each sector and in vending machines marking the safety distance.

• Information to users on hygiene and safety measures through billboards or other means.

• Mandatory use of the mask when standing. Its use is excepted exclusively during consumption at tables.

• Customers will have hydroalcoholic gel dispensers on all lines, access points to counters, self-service machines and entry or exit by checkout.

• The waiter will disinfect their hands and/or use disposable gloves for each service.

• Especially if you have more than one table assigned.

• After the Service and after the mess, the table and chairs will be disinfected, using specific cleaning and disinfection products for a COVID-19 scenario, and whose use and security measures are described in Annex 5 Cleaning and Disinfection of Surfaces. Any object left on the table for use by customers (bread baskets, wine coolers, oil and vinegar combo, etc...) will be sanitized after each use in the dishwasher, nature permitting.

• The frequency of cleaning and disinfection of the surfaces that customers contact will be carried out after each use (tables without a tablecloth, backrests and arms of chairs and armchairs...) or at least every 2 hours in the case of food displays, counters and bars , beverage dispensers for non-continuous use. In those devices with intense use (toasters, hot or cold beverage dispensers in restaurants...) this frequency will be intensified to the maximum possible (every 20 min) and the means will be provided to the client so that they can manipulate the devices.

• Prolonged natural ventilation of the room must be provided after each service.

• Specific cleaning and disinfection products will be used for a COVID-19 scenario, and whose use and security measures are described in Annex 5 Cleaning and Disinfection of Surfaces.

5.3. FLOORS.

• COMMON AND SERVICE AREAS → according to IT4 FLOORS HYGIENE CLEANING OF COMMON AREAS.
  
  ROOMS → in accordance with IT3PISOS HYGIENE, CLEANLINESS and ROOM FACILITIES
  
  

• Prioritizing the specific cleaning of those elements to those objects that are touched frequently, such as handles, elevator buttons, handrails, switches, door knobs, etc.

• Including specific cleaning and disinfection products for a COVID-19 scenario, and whose use and security measures are described in Annex 5 Cleaning and Disinfection of Surfaces.

• Use cleaning material only for common areas and disinfect it after each use, rinsing it in hot water and then immersing it for 5 minutes in freshly prepared 0.5% chlorinated water (125 cm3 conventional bleach per liter of water).

• Including specific cleaning and disinfection products for a COVID-19 scenario, and whose use and security measures are described in Annex 5 Cleaning and Disinfection of Surfaces.
• 
  
• When handling dirty clothes, they will not be shaken or shaken when they are withdrawn, and they will be deposited directly in the dirty clothes trolley, without leaving them, care must be taken not to shake or shake them.
• 
  
• Ensure there is no cross contamination through cleaning:

• Bathroom Cleaning.

• Furniture Cleaning.

• En cuanto a uso de EPI, En la Limpieza de Habitaciones, será obligatorio el uso de:
  
  

• Surgical Masks, → which will be used continuously in the provision of the service.
• 
  
• Work Clothes, → that you will use for your daily activity.

• Glasses or Facial Screen, → which will be used continuously in the provision of the service.

• Nitrile gloves → of different sizes. For use at the discretion of the Worker, but in no case is it a substitute for continuous hand washing.
• Daily replacement of used bathroom linen.

• The laundry will be done in a hot water cycle of at least 60ºC.

•  Floors.

• Faucets and bathroom furniture.

• Hair dryers, especially the rear filter.

• Garbage and recycling bins.

• Knobs.

• Phones.

• switches.

• TV remote controls.

• Tables and nightstands.

• hangers.

• Wardrobe doors.

• Chairs and armchairs.

• Minibar and its contents.

• Coffee makers and the like.

• Window sills and handles.

• Thermostats.

• Light keys.

• Exterior plugs and trims.

• Railings.

• Opening mechanism for curtains and blinds…

• Non-removable textile surfaces (carpets, upholstery, curtains...) will be disinfected, after vacuuming, with steam.

• Bedspreads, pillowcases and other textiles that can be removed will be replaced and washed at temperatures above 60ºC.

• Pillows and blankets, bedspreads, spare sheets must be bagged inside the closet.

• Disinfection of mouthwash cups in an automatic dishwasher.

• Replacement of all amenities, garbage bags and toilet paper.

• The room will remain airy and sunny for as long as possible.

• The rooms must remain a minimum of three days before their use by the next guest.

5.4. MAINTENANCE.

• WATER SYSTEM, where the Cleaning and Disinfection of the AFCH and ACS systems will be ensured, following the Protocol for the temporary interruption and start-up of water systems in tourist accommodation published by HOSBEC and validated by the health authorities.

• DISHWASHER AND WASHING MACHINES, The proper functioning of dishwashers and clothes washers will be reviewed, particularly the operation of temperatures, as well as the correct dose of cleaning and disinfection chemical products.

• In the case of dishwashers, monthly inspections of the same must be carried out, and a daily record of temperatures of the equipment that has a thermometer.

• VENTILATION SYSTEMS → Although according to current evidence, COVID-19 is not transmitted through the air (aerosols smaller than 5 microns) but from person to person through small droplets from the nose or mouth when an infected person coughs or exhales (droplets of more than 5 microns that by gravity fall before one/two meters of their expulsion), in the current circumstances a series of preventive measures must be applied:
  
  
• Promote the highest possible air renewal rate, avoiding internal recirculation (both in centralized and individual systems (fan coils). In the case of natural ventilation, open the windows as long as possible.

• In small spaces such as toilets, changing rooms and the like, windows (and if possible, doors) will be kept open continuously.

• Monitor the condition of the filters, and change or clean them more frequently.

• Include in a documented maintenance plan all actions related to cleaning and changing filters.

• SOAP/DISINFECTANT DISPENSERS, TAPS AND HAND DRYERS → The proper functioning of these should be checked at least once a week and they should be promptly repaired or replaced. All these tasks and verifications must be recorded in the Preventive Maintenance Plan.
  
  
  

• Regarding the use of PPE, in any Maintenance operation, the use of:

• FFP2 masks, → to be used only in case of contact with COVID-19 patients.

• Surgical Masks, → which will be used continuously in the provision of the service.

• Work Clothes, → that you will use for your daily activity.

• Glasses or Facial Screen, → which will be used continuously in the provision of the service.

• Nitrile gloves → of different sizes. For use at the discretion of the Worker, but in no case is it a substitute for continuous hand washing.

• Repairs in rooms must be carried out following IT2 CORRECTIVE MAINTENANCE, adding the following preventive measures:

• Try to carry them out without the client in the room, in the case of being unfeasible, the client will be urged to put on the surgical mask or respect the minimum distance of 2 meters.

• Use of gloves, optional, but Mandatory washing and disinfection of hands when finishing the repair and leaving it.

5.5 LAUNDRY

• Distance of 2 meters, or use of a surgical mask if it is not possible to maintain the distance.

• Hand hygiene, with soap or hydroalcoholic gel, after each delivery of clothes.

• Distancing and Hand Hygiene Rules are respected.

• Clean Linen must come bagged and must be disinfected by the Floors Department, following the instructions in Annex 5 Cleaning and Disinfection of Surfaces, before storage.

5.6 POOL AND SPA

• Assign a person responsible for monitoring compliance with these maximum permitted capacities as well as the general rules for the use of swimming pools.

• Remember that children must be supervised at all times by their guardians.

• In any case, and as a general rule, it must be ensured that social distancing of 1.5 m can be maintained in all facilities - in the case of spaces on the beach of the outdoor pool (lounger area), these distances must be guaranteed security by marking signs on the ground limiting the spaces.

• For Spa's, a capacity record will be kept.

• Respect established capacities, both in the bathroom basin and in the perimeter of the pool.

• Respect the established security social distancing.

• Sanitize your hands when entering the facilities.

• Shower before and after each bath.

• Sun loungers, In the case of sun loungers, it is mandatory to clean and disinfect them after each change of user.

• Changing rooms

• Shower faucets

• Railings

• Chairs

• Provide dispensers for hand hygiene in the immediate vicinity of the facility.
• 
  
• Prevent customers from sharing loungers or chairs without guaranteeing disinfection after use.

5.7. ANIMATION.

• Refrain from hugging, kissing or shaking hands with customers, as well as among staff.

• Frequent hand washing. Especially when joining work, after eating, smoking, coughing, touching your mouth, nose or eyes, and as many times as possible during the service.

• Use the inside of your elbow to cover your mouth/nose when coughing or sneezing, or use disposable tissues and wash your hands afterwards.

• Avoid touching your mouth, nose or eyes.

• Make proper use of PPE (see annex 1)

• Refrain from going to work on suspicion of contagion from oneself or a cohabitant.

• The daily sanitization of the work uniform and its exclusive use in the workplace must be guaranteed.

• Regarding the use of work clothes, you must ensure their daily sanitization.

• It is recommended that the entertainer change at the establishment. However, if there is not enough space in the changing rooms, those employees who do not go to work by public transport may change their homes.

• In the event of close dialogue (less than 1.5 meters) with other people, including colleagues from the same or different departments, clients (reception and accommodation of clients, table service...) or suppliers, hygienic masks will be used.

• Surgical mask.

• Gloves

• The Animation Department will be provided with Disinfectant Cleaning Products against Sars-CoV-2 and disposable paper (COVID-19) for Disinfection and following Annex 5 Cleaning and Disinfection of Surfaces.

• Mandatory use of hygienic/surgical masks, during the provision of the service.

• The waste produced will be thrown into containers with lids. Once the shift is over, or when necessary, the garbage bags will be tied and deposited in the corresponding final waste container. After this operation, the Entertainer must disinfect their hands with Hydroalcoholic Solution.

• Work clothes will be washed daily in hot water cycles of 60ºC or more.

• In the use of INDIVIDUAL GAMES. Only those whose disinfection can be ensured after each use will be provided and carried out.

• For GROUP ACTIVITIES, including aquatic ones, they will be carried out whenever possible in the open air and respecting the safety distance of 1.5 m and the established minimum capacity of 20 people for outdoor activities and/or that marked by the glass of the pool in water activities.

• If the activity to be carried out, shared objects are going to be used, it will be mandatory to sanitize the hands of each participant and at the end of the activity all objects will be sanitized (balls, goals, mats, petanque, etc...... ) using effective procedures against SARS-CoV-2. for a Disinfection and following Annex 5 Cleaning and Disinfection of Surfaces.

• Cleaning and Disinfection, at least every two hours of the facilities, including all those objects used for the activity.

• The Client must wear a mask if it is a closed space and it can only be removed when sitting at the table

• Dance floors are prohibited, so this space will be occupied by tables respecting the safety distance of 1.5 meters

• The activities must be carried out respecting the social distance of 1.5 m

• Hand washing / sanitizing of all participants at the entrance, so there will be a sanitizing gel dispenser at the disco/bar entrance.

• That children must be supervised at all times by their guardians, ensuring that they comply with the established hygiene measures.

• They must respect the capacity indications, as well as signage to avoid crowds.

• The discos must be constantly ventilated, if possible, otherwise at least 2 hours before opening and at least 1 hour after.

• Cleaning and Disinfection, at least every two hours of the facilities, including all those objects used for the activity (tables, chairs, toys, etc.), and must be registered in the I1IT4Pisos. Miniclub Cleaning Control.

• The entertainer will wear a mask throughout the activity. The participant must also wear a mask if it is a closed space.

• The activities must be carried out respecting the social distance of 1.5 m.

• Hand washing / sanitizing of all participants and the entertainer at the entrance, so there will be a sanitizing gel dispenser at the entrance to the miniclub.

• That children must be supervised at all times by their guardians, ensuring that they comply with the established hygiene measures.

• They must respect the capacity indications, as well as signage to avoid crowds.

• The miniclub must be constantly ventilated, if possible, otherwise at least 2 hours before opening and at least 1 hour after.

• Cleaning and Disinfection, at least every two hours of the facilities, including all devices:

• Slide, including stairs, railings and ramp

• Swing, including seats, chains, structure.

• Rockers, including seats, grab handles, and frame.

• I usually

• These cleanups must be logged in at I7MCOVID. Cleaning and Disinfection Playgrounds.

• Las actividades deberán realizarse respetando el distanciamiento social de 1,5 m
  
  
• Lavado / higienización de manos de todos los participantes a la entrada del parque. por lo que se dispondrá de dispensador de gel higienizante a la entrada.
  
  
• Que los niños deberán estar supervisados en todo momento por sus tutores, asegurando que cumplen las medidas de higiene establecidas
  
  
• Deben de respetar las indicaciones de aforo, máximo un niño/a por juego infantil, así como señalítica para evitar aglomeraciones.
  
  

• The client will be informed of the rules, hours of use and established capacity. This is fixed at one person per device using it at the same time, and 2 people in the changing rooms.

• Capacity control will be carried out. To ensure compliance and to the extent possible, a record of use of the Gym will be established.

• Cleaning and Disinfection, at least every two hours of the facilities, changing rooms and gymnastics equipment, both interior and exterior. These cleanings must be registered in I8MCOVID. Cleaning and Disinfection Gym

• Keep the area ventilated as much as possible, at least 2 hours before the opening of the indoor gyms.

• Hand disinfection before entering.

• Use of mask inside (you can only remove it while you are doing the exercise).

• RECOMMENDATION, I would propose having a hydroelectric gel with spray and paper, so that the client can disinfect the machine himself when he finishes exercising (it is being done in several gyms that I have consulted).

5.7. SUPPLIERS AND SUBCONTRACTS.

• Suppliers will not access the interior of the facilities (except for the food reception area) without using a disposable gown and sanitizing their hands (or using gloves).

•  The delivery person is required to wear masks.

• As far as possible, the delivery of physical documentation (delivery notes...) will be avoided.

• In those food transported not packaged (fresh food not packaged) as possible, they will be transferred to a clean container of the Hotel.

5.8. STORES.

• Mandatory use of Mask inside the Hotel.

• Cleaning and disinfection plan for your facilities

• The maximum capacity allowed will be 75%.