Covid Tips & Advice for Interior Service & Housekeeping

Super Yacht Interior Courses

COVID ADVICE FOR THE HOSPITALITY INDUSTRY INTERIOR HOUSEKEEPING & SERVICE www.barcelonacrewacademy.com

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INDEX • • • • • • • • • • • • • •

COVID 19 facts Know the routes of transmision Coronavirus and food Advice to crew working in kitchens Advice at food service Face Coverings Food hygiene guidance Food unpackaging Cleaning Principles of cleaning after an infected case has left the setting: PPE Laundry Waste Managing employee sickness Additional considerations

Coronavirus– COVID 19 WHAT IS IT? • Coronavirus or COVID-19 is a very contagious respiratory illness which has caused many infections and deaths worldwide. It is a new disease, so we are still learning about it. You should check Government web sites that are updated regularly.

• Viruses are smaller than bacteria. Unlike bacteria, viruses can´t survive without a host. They can only reproduce by attaching themselves to cells.

• Generally we can assume that after 72 hours or 3 days there is less risk of the virus surviving on surfaces.

SYMPTOMS? • The most common symptoms of COVID-19 are fever, tiredness, and dry cough. Some patients may have aches and pains, nasal congestion, runny nose, or sore throat. These symptoms are usually mild and begin gradually.

• People may appear perfectly well but could be carriers of coronavirus in the incubation period, which is up to 14 days, and they could be shedding the virus, before showing symptoms.

• There are also people who are asymptomatic carriers (children,young adults and adults) and they will remain asymptomatic.

Know the routes of transmission •

Direct contact to face – eyes, nose from droplets spraying by an infected person onto another person who is in close proximity. This is why social distancing of 2m is so important when possible.

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Contamination via droplets: 1. From sneezing and coughing landing on surfaces and then transferring via hands on to eyes and nose and mouth.

2. Secretions getting on to surfaces could be from infected people touching their eyes, nose and mouth and then touching surfaces with contaminated hands.

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Contaminated hands of infected people can transfer the virus directly to others -eg handshakes or on to hand contact surfaces ,e.g. door handles, push buttons, which can be picked up by other people’s hands and transferred to their eyes, nose or mouth.

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Possible transmission from faces to hands and then directly or indirectly to the body via hands and hand contact surface transfer.

WHAT TO DO : The precautions for this virus are pretty much the same as for any respiratory virus, so should also help to reduce the risk of getting other flu and cold viruses as well as norovirus which can be transmitted through poor hygiene.

• Every business has to carry out a COVID-19 risk assessment and communicate to staff and customers the result of their risk assessment.

•Staff must not work if they have symptoms of coronavirus or live with someone that has coronavirus.

•Washing hands at critical times and keeping dirty hands away from your face.

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Increasing the frequency of disinfection of hand contact surfaces in public areas will help to reduce the risks. Businesses need to sanitise tables, chairs, doors and door handles and any other touch points.

• Keeps social distance from each other ( 2m or 6ft away) if at all possible (eg: between crew and guests) Where the social distancing guidelines cannot be maintained, in relation to a particular activity, take all the mitigating actions possible to reduce the risk of transmission between crew and guests.

• Further risk reduction measures include: • Further increasing the frequency of hand washing and surface cleaning.

• Keeping the activity time involved as short as possible.

• •Using back-to-back or side-to-side working (rather than face-to-face) whenever possible. + Reducing the number of people each person has contact with by using ‘fixed teams or partnering’ ( so each person works with only a few others). Eg: staff working in the kitchen will keep separate from house keeping staff.

What you need to know about coronavirus and food •

It is very unlikely that you can catch coronavirus from food.

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COVID-19 is a respiratory illness. It is not known to be transmitted by exposure to food or food packaging.

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Any food handler who is unwell should not be at work. If they have symptoms, they should follow government advice and stay at home.

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Although it is very unlikely that coronavirus is transmitted through food, as a matter of good hygiene practice anyone handling food should wash their hands often with soap and water for at least 20 seconds. This should be done as a matter of routine, before and after handling food, and especially after being in a public place, blowing their nose, coughing, or sneezing.

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Crew staff should continue to follow the guidance on good hygiene practices in food preparation and their Hazard Analysis and Critical Control Point (HACCP) processes.

Advice to crew working in kitchens •

Allowing kitchen access to as few people as possible. Space work areas to maintain social distancing (2m) as much as possible.

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Minimise access to walk in pantries, fridges and freezers, for example, with only one person being able to access these areas at one point in time.

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Use a dishwasher (if available) to clean and dry used crockery and cutlery (temperature> 82C). If this is not possible, wash them by hand using detergent and warm water and dry them thoroughly, using a separate tea towel.

Advice to crew working in kitchens •

In kitchens, continue to use your regular cleaning regime as usual, and at the end of the shift you may want to go over all hand touch surfaces one more time before closing.

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Minimise contact with delivery people.

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The chef should wear a mask and gloves when preparing high risk foods (ready to eat food) .

Advice at food service • • • • • •

Advise guests not to enter if they have symptoms of coronavirus Encourage guests to use hand sanitizer or handwashing facilities as they enter the venue.

Guests must maintain social distancing (2m) between guests of different households or support bubbles whenever possible.

In case you have a large group of guests, the crew could stagger timings to reduce bunching up.

When crew is serving the guests, keep the time as short as possible and use side to side working techniques Ensure all outdoor areas, with particular regard to covered areas, have sufficient ventilation. For example increasing the open sides of a covered area.

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Plates should be picked up only by hospitality crew. Minimize guests self service of food, cutlery and condiments to reduce risk of transmission. For example providing cutlery, crockery, glasses and condiments only when food is served.

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Provide only disposable condiments or cleaning non-disposable condiment containers after each use.

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Reduce the number of surfaces touched by both staff and customers.

• Where staff come into contact with items used by guests, they need to ensure that they wash their hands before moving on to another task.

• If crew are serving guests, they need to be protected. It is compulsory to wear masks and they need to keep 2m away from guests, whenever possible

Face coverings • • • • • • • • •

If Crew are wearing face coverings, it is important to use fase coverings properly and wash your hands before putting them on and before and after taking them off.

This means: Wash your hands thoroughly with soap and wáter for not less than 20 seconds or use hand sanitiser before putting a face covering on, and before and after removing it.

When wearing a face covering, avoid touching your face or face covering, as you could contaminate them with germs from your hands.

Change your face covering if it becomes damp or if you’ve touched it.

Continue to wash your hands regularly.

Change and wash your face covering daily.

If the material is washable, wash in line with manufacture’s instructions. If it’s not washable, dispose of it carefully in you usual waste.

Practise social distancing wherever posible.

Food hygiene guidances •

A Food Safety Management System (FSMS) that includes existing food hygiene guidance and HACCP processes should be followed.

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Crew should stress the importance of more frequent handwashing and maintaining good hygiene practices in food preparation and handling areas.

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Frequently clean and disinfect objects and surfaces that are touched regularly, using your standard cleaning products.

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Key safety points include being fit for work, washing hands and wearing aprons or other clean clothing as appropriate.

Food hygiene guidances: Hand washing • All crew must wash their hands when leaving their cabin and then when arriving at work to wash their hands immediately upon arrival. That way any virus particles picked up on the way to work are removed before they can be spread to others either via direct contact (shaking hands) or by touching hand contact surfaces (door handles, tables, kettle handles, kitchen equipment etc.) • Hand gel, if used, needs to be anti-viral and the higher the alcohol content, generally the better it is (over 70% is recommended). Check the labels to ensure that they are effective. Gels are a good additional resource in the workplace and could be positioned to encourage use.

Food hygiene guidances: Hand washing times • On leaving cabin • On arrival at work • Between any process • On entering the kitchen • After handling raw food • After clearing a table • After touching anything that guests may have contaminated • After touching hand contact surfaces such as handrails, door handles

• Always after using the toilet or going into the toilet areas • After cleaning • After doing any laundry • Before and after a smoking or vaping break • After handling refuse or recycling • After opening packaging and decanting • After removing gloves and before putting new gloves on • Any time when hands could become contaminated

Food hygiene guidances Protecting others: •

Always try to sneeze or cough into a tissue but if this is not possible then into the crook of your arm to minimize contamination.

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If you use a tissue, bin it immediately, or flush down the toilet and don’t leave around on surfaces. Wash your hands or use hand gel immediately afterwards.

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If anyone has a high temperature (>37C) and any covid symptoms they must not work and follow the latest self-isolating guidance (currently 14 days self-isolation).

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If anyone lives with someone who has symptoms of coronavirus they must not come to work and must self-isolate.

Food unpackaging •

The World Health Organization (WHO) advises that the likelihood of an infected person contaminating commercial goods is low. The risk of catching the virus that causes COVID-19 from a package that has been moved, travelled, and exposed to different conditions and temperature is also very low.

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While food packaging is not known to present a specific risk, efforts should be made to ensure it is cleaned and handled in line with usual food safety practices.

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Cleaning should be in line with food hygiene practice and the environmental controls set out in the business’ HACCP. crew should continue to follow existing risk assessments and safe systems of working. No additional precautions need to be taken.

Cleaning and disinfection •

Cleaning an area with normal household disinfectant will reduce the risk of passing the infection on to other people.

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Wear disposable or washing-up gloves and aprons for cleaning. After cleaning these should be double-bagged and thrown away in the regular rubbish after cleaning is finished.

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Using a disposable cloth, first clean hard surfaces with warm soapy water. Then disinfect these surfaces with the disinfectant products adequate for virus: alcohol 70%, hypochlorite sodic 0,5% or other recommended disinfectants. Pay particular attention to frequently touched areas and surfaces.

Cleaning and disinfection •

Avoid creating splashes and spray when cleaning.

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Any cloths and mop heads used must be disposed of and should be put into waste bags as outlined below.

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When items cannot be cleaned using detergents or laundered, for example, upholstered furniture and mattresses, steam cleaning should be used.

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Any items that are heavily contaminated with body fluids and cannot be cleaned by washing should be disposed of.

Principles of cleaning after an infected case has left the setting: Personal protecting equipment (PPE) •

The minimum PPE to be worn for cleaning an area where a person with possible or confirmed coronavirus (COVID-19) is disposable gloves and an apron. Hands should be washed with soap and water for not less than 20 seconds after all PPE has been removed.

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If a risk assessment of the setting indicates that a higher level of virus may be present (for example, where unwell individuals have slept) or there is visible contamination with body fluids, then the need for additional PPE to protect the cleaner’s eyes, mouth and nose might be necessary.

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Non-healthcare workers should be trained in the correct use of a surgical mask, to protect them against other people’s potentially infectious respiratory droplets when within 2 metres, and the mask use and supply of masks would need to be equivalent to that in healthcare environments.

• Public areas where a symptomatic individual has passed through and spent minimal time, such as corridors, but which are not visibly contaminated with body fluids can be cleaned thoroughly as normal. • All surfaces that the symptomatic person has come into contact with must be cleaned and disinfected, including: objects which are visibly contaminated with body fluids, all potentially contaminated high-contact areas such as bathrooms, door handles, telephones, grab-rails in corridors and stairwells.

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If an area has been heavily contaminated, such as with visible bodily fluids, from a person with coronavirus (COVID-19), use protection for the eyes, mouth and nose, as well as wearing gloves and an apron.

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Wash hands regularly with soap and water for not less than 20 seconds, and after removing gloves, aprons and other protection used while cleaning.

• Use disposable cloths or paper roll and disposable mop heads, to clean all hard surfaces, floors, chairs, door handles and sanitary fittings, following one of the options below: use either a combined detergent disinfectant solution at a dilution of 1,000 parts per million available chlorine or a household detergent followed by disinfection (1,000 ppm av.cl.). Follow manufacturer’s instructions for dilution, application and contact times for all detergents and disinfectants or if an alternative disinfectant is used within the organisation, this should be checked and ensure that it is effective against enveloped viruses.

• Avoid creating splashes and spray when cleaning.

• Any cloths and mop heads used must be disposed of and should be put into waste bags as outlined below.

• When items cannot be cleaned using detergents or laundered, for example, upholstered furniture and mattresses, steam cleaning should be used.

• Any items that are heavily contaminated with body fluids and cannot be cleaned by washing should be disposed of.

Laundry • Uniforms should be washed at temperatures of 90°C minimum 30 minutes with a laundry sanitizing agent and at least 65C if the fabrics can’t be washed at such a temperature.

• If a high temperature is not possible, and you have sufficient uniforms, leave the laundry in a bag in a safe place for 72 hours and then wash as normal.

• There is more control if laundry is carried out in-house or professionally, rather than crew taking it home.

• Uniforms must not be worn on the outside the workplace as it could become contaminated.

• Do not shake dirty laundry, this minimizes the possibility of dispersing virus through the air.

• Clean and disinfect anything used for transporting laundry with your usual products, in line with the cleaning guidance above.

Laundry •

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Waste Waste from possible cases and cleaning of areas where possible cases have been (including disposable cloths and tissues): • Should be put in a plastic rubbish bag and tied when full.

• The plastic bag should then be placed in a second bin bag and tied.

• It should be put in a suitable and secure place and marked for storage until the individual’s test results are known.

• Waste should be stored safely and kept away from children. You should not put your waste in communal waste areas until negative test results are known, or the waste has been stored for at least 72 hours.

• If the individual tests negative, this can be put in with the normal waste.

• If the individual tests positive, then store it for at least 72 hours and put in with the normal waste.

• If storage for at least 72 hours is not appropriate, arrange for collection as a Category B infectious waste either by your local waste collection authority if they currently collect your waste or otherwise by a specialist clinical waste contractor. They will supply you with orange clinical waste bags for you to place your bags into so the waste can be sent for appropriate treatment.

Managing employee sickness •

If anyone becomes unwell with a new, continuous cough or a high temperature they should be sent home and advised to follow the stay at home guidance.

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If a member of crew has helped someone who was taken unwell with a new, continuous cough or a high temperature, they do not need to go home unless they develop symptoms themselves. They should wash their hands thoroughly for not less than 20 seconds after any contact with someone who is unwell with symptoms consistent with coronavirus infection.

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It is not necessary to close workplace or send any crew home unless government policy changes. You should keep monitoring the government response to coronavirus for further updates.

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The Food Standards Agency’s fitness for work guidance for crew who handle food products provides advice on managing sickness in a food business. Understanding this guidance and applying it on both a personal and business level can help to prevent the transmission of coronavirus (COVID-19).

Additional considerations • •

Guests could be carrying the virus and may not know about it and may also arrive having picked it up on their hands during travelling.

Crew must be instructed that they must also keep 2m apart when working whenever possible.

WELCOMING OF THE GUESTS: •

Inform about the extra measures that are being taken regarding social distancing rules and additional hygiene measures.

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Have sanitizer for guests to use on their arrival, but at least 2m away from the crew.

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Make sure all crew have access to sanitiser behind the station so that they can use this after serving guests.

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If crew help guests with luggage, they should keep 2m apart from guests whilst collecting luggage and either take it to the room before the guest arrives there or knock on the door, step back 2 paces and leave the luggage at the door. After handling luggage, crew must wash their hands or use a sanitizing hand gel.

ROOM SERVICE: • Care must be taken to ensure that the virus is not transmitted from guests to crew and visa versa.

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Manage expectations - ensure guests know that crew will have to operate social distancing and that room service trays will left in the room in the short time possible.

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Crew must wash their hands before picking up the room service tray to take to the guests.

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The member of crew should wash their hands afterwards.

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When trays are picked up, they must be taken to the relevant area and decontaminated – crockery and cutlery to go in the dishwasher, and the tray to be sanitised. Any linen must be placed directly in a laundry bag and not left lying around. Crew must wash their hands immediately after handling the trays or taking off disposable gloves.

HOUSEKEEPING: •

Housekeeping crew could be at risk from picking up the virus left on hand contact surfaces in bedrooms, on linen and towels.

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Crew need to wash their hands before starting work in each room, even if then using disposable gloves. Use paper towels to dry hands.

Hand contact surfaces should be sanitised using a chemical that is effective against respiratory viruses as well as bacteria. Make a check list of all the touch points which could include the following: • Bedside tables • Remote control • Taps • Flush handles • Door handles – inside and out • Hair dryer handles • Iron and ironing board, trouser press • Safe buttons • Wardrobe doors • Mini bar handle • Kettle handle

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Glasses and crockery should be removed and washed in a dishwasher.

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Linen and bedding should be bagged before leaving the bedroom to reduce any risk of transmission in the corridor.

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It is critical that crew protect themselves by hand washing immediately after cleaning each room or use a sanitizing hand gel.

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Any cloths must be disposed of after cleaning each room, along with any disposable PPE used such as gloves and aprons.

• Keep updated about new government requirements & legislation regarding COVID

References • • • •

Keeping workers and customers safe during COVID-19 in restaurants, pubs, bars and takeaway services- Covid -19 secure guidance for employers, employees and the self employed 03/07/2020 – UK Government Reopening checklist for food business during COVID-19 (Food Standards Agency) food.gov.uk COVID -19 Cleaning on non-health care settings UK Hospitality COVID 19- Secure advice and risk assessment for hospitality business version 1.0 as at 25 June 2020

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