Guidelines For Re-Opening Hotels And Guesthouses

GUIDELINES FOR RE-OPENING HOTELS & GUESTHOUSESResilience and Recovery 2020-2021Plan for Living with COVID-19LEVEL 1LEVEL 2LEVEL 3LEVEL 4LEVEL 5Please review thesummary of Level 3found HERE. Detailingthe variousrestrictions subject tothe date.No social/familygatherings should takeplace in other settingsoutside your home orgarden.No social/familygatherings should takeplace in other settingsoutside your home orgarden.Please review thesummary of Level 3found HERE. Detailingthe variousrestrictions subject tothe date.Up to 25 guests canattend a weddingceremony andreception.Up to 25 guests canattend a weddingceremony andreception.Open with protectivemeasures in place.Please review thesummary of Level 3Social & FamilyOpen with protectivefoundGatheringsHERE. Detailingthe variousmeasures in place.restrictions subject tothe date.Open but only forexisting guests, andthose with essentialnon-social and nontourist purposes.Open only for thosewith essential nonsocial and non-touristpurposes.Open with protectivemeasures, takingaccount of PublicHealth Advice,including physicaldistancing.Open with protectivemeasures, takingaccount of PublicHealth Advice,including physicaldistancing.ClosedClosedCapacity should belimited to 25% toenable physicaldistancing.Capacity should belimited to 25% toenable physicaldistancing.Face coverings aremandatory.Face coverings aremandatory.Essential workers andessential purposesonly.Essential workers andessential purposesonlyStay in your county orregion apart fromwork, education oressential purposes.Stay at home.Social & Family GatheringsSocial gatherings arepermitted with strictadherence to sectoralguidance.SocialGatheringsWeddingsOutside private homesthe absolutemaximum is 50 peoplewhere there is nospecific guidance.Up to 100 guestspermitted to attendceremony andreception.Outside private homesa maximum of 6people from 1household other thanyour own can meetindoors and 15 peopleoutdoors.(subject to prevailingPublic Health Advice. Forupdates click HERE).Up to 50 guestspermitted to attendceremony andreception.Hotels and AccommodationHotels &AccommodationGyms,SwimmingPools andLeisureCentresPlease review thesummary of Level 3found HERE. Detailingthe variousrestrictions subject tothe date.Transport & TravelTransportDomesticTravelCapacity will belimited based on thepublic health advice atthe timeCapacity should belimited to 50% toenable physicaldistancing.Face coverings aremandatory.Face coverings aremandatory.No RestrictionsNo RestrictionsPlease review thesummary of Level 3found HERE. Detailingthe variousrestrictions subject tothe date.Please review thesummary of Level 3found HERE. Detailingthe variousrestrictions subject tothe date.Exercise within 5km ofhome.

GUIDELINES FOR RE-OPENING HOTELS & GUESTHOUSESResilience and Recovery 2020-2021Plan for Living with COVID-19LEVEL 1LEVEL 2LEVEL 3LEVEL 4LEVEL 5Pubs, Wet Pubs*, Cafés & Restaurants (including Hotels Restaurants and Bars)No indoor dining.Pubs, ntsand bars)Open with protectivemeasures in place.Open with protectivemeasures in place.Maximum numberswithin the premiseslinked to the capacityof the premises, takingappropriate physicaldistancing intoaccount.Maximum numberswithin the premiseslinked to the capacityof the premises, takingappropriate physicaldistancing intoaccount.Please review thesummary of Level 3found HERE. Detailingthe variousrestrictions subject tothe date.Outdoor dining orservice only limited toan absolute maximumof 15 patrons.Max. numbers linkedto the capacity of thearea, takingappropriate physicaldistancing intoaccount.Take-away or deliveryonly.Take-away or deliverypermitted.Hotel Food& BeverageFacilitiesAs aboveMaximumTableCapacityBookings limited to 6people from up to 3households.Formal &InformalEventsNo more than 50attendees permitted.Closing TimeNightclubs,Discos &CasinosClosing Time of11:30pmRemain ClosedAs aboveBookings limited to 6people from the twohouseholds.Please review thesummary of Level 3found HERE. Detailingthe variousrestrictions subject tothe date.Indoor diningpermitted foressential non-socialand non-touristresidents onlyIndividual tables ofresidents limited to 6people from amaximum of twohouseholds.Take-away or deliveryonly.Please review thesummary of Level 3found HERE. Detailingthe variousrestrictions subject tothe date.Individual tableslimited to 6 peoplefrom a maximum oftwo households.Not permittedFormal or informalsocial events or partiesare not permitted onthese premisesPlease review thesummary of Level 3found HERE. Detailingthe variousrestrictions subject tothe date.Formal or informalsocial events or partiesare not permitted onthese premisesFormal or informalsocial events or partiesare not permitted onthese premises.Closing Time of11:30pmPlease review thesummary of Level 3found HERE. Detailingthe variousrestrictions subject tothe date.Closing Time of11:30pmClosing Time of11:30pmRemain ClosedPlease review thesummary of Level 3found HERE. Detailingthe variousrestrictions subject tothe date.Remain ClosedRemain Closed(subject to prevailingPublic Health Advice. Forupdates click HERE).

GUIDELINES FOR RE-OPENING HOTELS & GUESTHOUSESResilience and Recovery 2020-2021Plan for Living with COVID-19LEVEL 1LEVEL 2LEVEL 3LEVEL 4LEVEL 5Attractions & Activities (Museums, galleries and other cultural attractions)AttractionsOpen withprotective measures(max capacity toallow 2m distancing,one-way trafficwithin the venue)Open withprotective measures(max capacity toallow 2m distancing,one-way trafficwithin the venue)Maximum numberslinked to thecapacity, takingaccount of PublicHealth Advice.Maximum numberslinked to thecapacity, takingaccount of PublicHealth Advice.Open withprotective measures(a max capacity toallow 2m distancing,one-way traffic)Open withprotective measures(a max capacity toallow 2m distancing,one-way traffic)ActivitiesMaximum numberslinked to thecapacity, takingaccount of PublicHealth Advice.OutdoorParks &Play AreasOpen withprotective measuresin place.Maximum numberslinked to thecapacity, takingaccount of PublicHealth Advice.Open withprotective measuresin place.Please review thesummary of Level 3found HERE.Detailing the variousrestrictions subjectto the date.Please review thesummary of Level 3found HERE.Detailing the variousrestrictions subjectto the date.Please review thesummary of Level 3found HERE.Detailing the variousrestrictions subjectto the date.All venues closed.All venues closed.All indoor activitiesclosed.Non-contactoutdoor activitiespermitted with maxof 15 people withprotective measuresin place.Open withprotective measuresin place.ClosedOpen withprotective measuresin place.

GUIDELINES FOR RE-OPENING HOTELS & GUESTHOUSESResilience and Recovery 2020-2021Plan for Living with COVID-19LEVEL 1LEVEL 2LEVEL 3LEVEL 4LEVEL 5These are Controlled Environments with a named event organiser, owner or manager.For example: business, training events, conferences, events in theatres and cinemas or other arts events (excluding sUp to 100 patronspermitted in mostvenues.Up to 50 patronspermitted in pods ofmax. 6 people.Up to 200 patronspermitted in largervenues with strict2m seated physicaldistancing and oneway controls forentry/exit can beimplemented.Up to 100 patronspermitted in largervenues with strict2m seated physicaldistancing and oneway controls forentry/exit can beimplemented.Business/Workrelated meetingsshould take place inline with the WorkSafely Protocol.Business/Workrelated meetingsshould take place inline with the WorkSafely Protocol.Up to 200 patronspermitted in mostvenues.Up to 100 patronspermitted in mostvenues.Up to 500 patronspermitted inoutdoorstadia/venues withminimumaccredited capacityof 5,000 with robustprotective measuresin place.Up to 200 patronspermitted inoutdoorstadia/venues withminimumaccredited capacityof 5,000 with robustprotective measuresin place.Up to 100 patronspermitted generally.Up to 50 patronspermitted in pods ofmax. 6 people. (withno intermingling ofpods).Up to 200 patronspermitted in largervenues where strict2m seated physicaldistancing, one waycontrols for entry &exit can beimplemented.Business/Workrelated meetingsshould take place inline with the WorkSafely Protocol.Up to 100 patronspermitted in largervenues with strict2m seated physicaldistancing, one waycontrols for entry &exit can beimplemented.Business/Workrelated meetingsshould take place inline with the WorkSafely Protocol.Please review thesummary of Level 3found HERE.Detailing the variousrestrictions subjectto the date.Organised indoorgatherings or eventsare not permittedOrganised indoorgatherings or eventsare not permittedPlease review thesummary of Level 3found HERE.Detailing the variousrestrictions subjectto the date.Organised outdoorgatherings or eventsof up to 15 peoplecan take place incontrolledenvironments with anamed eventorganiser, owner ormanager.Organised outdoorgatherings or eventsare not permittedPlease review thesummary of Level 3found HERE.Detailing the variousrestrictions subjectto the date.Not permitted.Not permitted.

GUIDELINES FOR RE-OPENING HOTELS & GUESTHOUSESTable of Contents1. Introduction: Meeting & Overcoming theCOVID-19 Challenge132. Business Response/Action PlanMonitoring & SupportingPolicies & ProcessesCommunicationTrainingCleaning & FrequencyVentilation/ Air ConditioningStaffing Resources15151616161616173. Employee & Guest HealthFace MasksPhysical DistancingEmployee Physical DistancingMeasures to Control Noise LevelsProviding Hand SanitisersProperty SignageEmployee & Guest Health ConcernsIsolation Area1818181919191919194. Employee ResponsibilitiesHand HygieneCOVID-19 TrainingPersonal Protective Equipment (PPE)Employee Welfare Facilities & TimekeepingReception Area2020202021215. Physical DistancingCapacity ManagementQueuingFront Desk & ConciergeHotel Restaurant & BarsSelf-Serve Buffet Style/CarverySmoking AreasBack of HouseTimekeeping Facilities2222222222222323236. Cleaning Products & ProtocolsPublic Spaces & Communal AreasGuest AccommodationLaundry FacilitiesBack of House & Employee AreasEquipment Shared by EmployeesRoom Recovery ProtocolControl of Waterborne Hazards23232323242424247. Technical & Maintenance ServicesWater DisinfectionDishwashing & Laundry EquipmentDispensersAdditional Recommendations25252525258. Suppliers of Goods & Services26DeliveriesDealing with DriversEntering the PropertyAccepting Deliveries262626269. Locations for Distribution of PPEFront of HouseBack of House27272710. Employee UniformsCleaning & Disinfection ProtocolPhysical Distancing Protocol27272711. The Guest Journey – Arrival & DepartureArrival by Taxi, Drop Off or Parking on the PropertyGuest ElevatorsCar Park & Outdoor AreasPaymentGuest Sanitation Amenities28282828282812. Accommodation Services (Housekeeping)Cleaning & Disinfection ProtocolBedroomsBathrooms/ En suiteGuest Considerations292929292913. Reception Area & General OfficesCleaning & Disinfection ProtocolPhysical Distancing ProtocolGuest Considerations303030304. Public AreasCleaning & Disinfection ProtocolPhysical Distancing ProtocolToilet FacilitiesHotel Bars & External Smoking Areas313131313115. Food & BeverageProtective Measures RequiredCleaning & Disinfection ProtocolCapacity ManagementPhysical Distancing ProtocolCOVID-19 Contact TracingBookingsSelf-Service Carvery or BuffetTable ServiceOrder TakingBar(s)GlasswareService StationsIce MachinesCellars, Cold Rooms & Store RoomsPayment Facilities32323232333333333434343535353535

GUIDELINES FOR RE-OPENING HOTELS & GUESTHOUSESTable of Contents16. KitchenCleaning & Disinfection ProtocolPhysical Distancing ProtocolKitchen & Food Handling PersonnelWash-up363636363617. Room ServiceCleaning & Disinfection ProtocolPhysical Distancing ProtocolGuest Considerations3737373718. Meetings & EventsRequirements for professional (non-social)meetings, training and educational programmesCleaning & Disinfection ProtocolPhysical Distancing ProtocolGuest Considerations3719. Recreational AreasCleaning & Disinfection ProtocolPhysical Distancing ProtocolCOVID-19 Contact TracingGuest Considerations393939393920. Pool & Gym OperationsCleaning & Disinfection ProtocolPhysical Distancing ProtocolCOVID-19 Contact TracingGym RecommendationsAdditional Recommendations39393940404021. Golf OperationsCleaning & Disinfection ProtocolPhysical Distancing ProtocolGuest ConsiderationsCOVID-19 Contact Tracing404040414122. SpasCleaning & Disinfection ProtocolPhysical Distancing ProtocolCOVID-19 Contact Tracing4141414123. WeddingsOn ArrivalDrinks ReceptionDinner ReceptionAdditional Considerations424242424337373838Appendix 1Controlled EnvironmentsUncontrolled Environments444444Appendix 2Communication Prior to ArrivalFacilities for those required toRestrict MovementSelf-Restriction RoomsFood Service for those required toRestrict MovementGuests Failing to Restrict their MovementGuests who present as unwell/COVID-19symptomaticPreparing for a COVID-19 Test on the PremisesFirst AidCleaningGuest Departure – No SymptomsGuests Departure – Suspected Case of COVID-19ConfidentialityPaymentCommunication and Incident Reporting454545464646464747474747474747

GUIDELINES FOR RE-OPENING HOTELS & GUESTHOUSES1. Introduction: Meeting &Overcoming the COVID-19 Challenge Putting dedicated resources in placeCOVID-19 is an unprecedented challenge for thetourism sector.Before re-opening, businesses will need to review how theywork and employ new practices and procedures to ensureeveryone stays safe. As a result, Fáilte Ireland, in consultationwith Sectoral Bodies, has developed operational guidelines inline with the Health Service Executive (HSE), HealthProtection Surveillance Centre (HPSC) and the Food SafetyAuthority of Ireland (FSAI)As part of this, Fáilte Ireland has created this set of specificguidelines in consultation with the Irish Hotels Federation(IHF), to help you re-open your hotel or guesthouse. You canbe reassured that these recommendations are underpinnedby advice made available from the HSA, HSE, HPSC, FSAI,World Health Organisation (WHO) and other relevantbodies.Businesses must follow the Work Safely Protocol which hasbeen developed under the aegis of the Safety Health andWelfare Act 2005. This protocol was first published in May2020 and updated in November 2020. Businesses are nowrequired to review their existing advice and guidance toensure it is in line with the protocol. The Health and SafetyAuthority (HSA) is the compliance body and has full powersas set out in this legislation designated in relation to theimplementation of the Work Safely Protocol. Noncompliance can result in the closure of a business.For the purpose of re-opening in Level 3, hotel bars arerequired to serve a substantial meal under the definitioncurrently in the Intoxicating Liquor Act 1962, as well asmeeting other features expected of a restaurant. Thisdefinition provides that “the meal is such as might beexpected to be served as a main midday or evening meal oras a main course in either such meal” and is of a kind forwhich it would be reasonable to charge not less than 9.00.Businesses and services where intoxicating liquor is sold orsupplied for consumption on the premises must keep arecord of the time and date of arrival at the premises of agroup/sole customer and the name and telephone numberof the lead person in a group/sole customer for COVID-19contact tracing. As per S.I. 560 of 2020, businesses andservices where intoxicating liquor is sold or supplied forconsumption on the premises must also keep a record of thesubstantial meals ordered by each group/sole customer.The guidelines were developed based on the followingconsiderations: Restructuring operationsTourism businesses of all types need to adapt theiroperations, review employee practices and consider thedesign of their business to provide a safe environment forguests and employees and ensure physical distancing andthe prevention of the spread of COVID-19.Tourism businesses must ensure that they have dedicatedpersonnel to implement and operate a robust system thatprevents the spread of COVID-19. Equally importantly,businesses need to put processes in place that can dealwith individual and multiple cases of the disease that mayoccur. Adapting and enhancing hygiene practicesTourism businesses must adapt and implement enhancedprocedures in HACCP**, general cleaning, storage andcleaning of equipment. In particular, they must introduceand implement touchless solutions where possible.References to HACCP in this guidance is for the purposesof food safety and the prevention of COVID-19. VentilationThe proven importance of ensuring adequate aircirculation should be factored into operational practices.Further information regarding air conditioning andventilation can be found in Section 5.d of the Work SafelyProtocol. Focusing on best practice in food and beverage serviceTourism businesses must follow best practice in serviceand physical distancing to promote the health ofemployees and guests. Food and beverage service businesses as ‘controlled’environmentsPublic and private venues or workplaces are consideredcontrolled environments. This includes food and beveragebusinesses such as hotel restaurants and cafés and hotelbars that serve a substantial meal. Uncontrolledenvironments are settings where people have openaccess to the premises and generally don’t know eachother and are unlikely to be in close contact with eachother for an extended period of time. Examples includesupermarkets, retail stores, shopping malls and takeawayonly food outlets.Additional details on controlled and uncontrolledenvironments can be found in Appendix 1. Food Preparation AreaAs per S.I. 560 of 2020 a “food preparation area” meansan indoor part of such premises which is structurallyadapted and used for the purpose of preparing food forconsumption by members of the public on or off thepremises concerned and, for the avoidance of doubt,does not include a tent, caravan, vehicle, storagecontainer or other temporary structure.If your business serves food, you are required to have adesignated food preparation area as outlined above Food safety and COVID-19 safetyThere are no reports of transmission of COVID-19 viafood. The main mode of transmission is from person toperson. Food business operators must continue to applytheir food safety management systems, based on theprinciples of HACCP.*Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.**References to HACCP in this guidance is for the purposes of food safety and not the prevention of COVID-19.13BACK TO CONTENTS PAGE

GUIDELINES FOR RE-OPENING HOTELS & GUESTHOUSESThe requirement in legislation is to have a Food SafetyManagement System in place based on the principles ofHACCP. ISO 340:2007 is one of the available approaches toachieve this. A Health and Safety statement was alreadyrequired, and is still a requirement. The COVID-19 Responseplan is also a requirement of the Work Safely Protocol.In addition, food and beverage business operators will berequired to introduce a COVID-19 safety management systemwhich will include enhanced hygiene, cleaning anddisinfection, staff training and health checks, as well asphysical distancing. This is to protect against the transmissionof the virus to or between staff, customers and other peoplewho enter their premises. Any COVID-19 precautions mustnot compromise food safety.For advice and information on food safety during COVID-19and for food businesses re-opening, the Food Safety Authorityof Ireland (FSAI) website is a useful resource which is regularlyupdated. Please see HERE for more information. Guidance on International TravelOn Monday 30 November 2020, Ireland will be followingthe European Union’s coordinated approach to travelrestrictions in the context of COVID-19. This ‘traffic lights’approach provides for regions across the EU and the UK tobe categorised as green, orange, red or grey, on the basisof the risk levels associated wit

Weddings Up to 25 guests . can attend a wedding ceremony and reception (irrespective of venue). Up to . 25 guests . can attend a wedding ceremony and reception (irrespective of venue). Hotels and Accommodation. Hotels & Other Tourist Accommodation. Open, but with services limited to . residents. Hotel restaurants and bars serving food can open .