Guidelines for reopening hospitality businesses

The Conference of the Regions has issued guidelines for the reopening of hospitality businesses.

These guidelines are intended to provide a brief, practical tool for implementing safety measures. They are useful for supporting a model for reopening hospitality businesses that protects the health of both guests and hoteliers.

The following information contains specific operational data useful for individual business sectors. Each of these measures integrates the preventive measures needed to combat the spread of the infection. It includes behavioral guidelines, social distancing guidelines, and the process for identifying potentially infected individuals.

With the conscious and active participation of every individual user and hotelier, we can continue to comply with the regulations for the good of the business and the community.

Depending on the type of activity, appropriate procedures and instructions will be adapted and added to the risk assessment document drawn up pursuant to Legislative Decree no. 81 of 9 April 2008.

The measures may be remodulated based on the evolution of the epidemiological scenario.

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As regards catering , the card is valid for any type of food and drink service and catering activity.

The measures to be respected will be the following:

To organize correct and clear information relating to prevention measures, understandable also for foreign-speaking customers or customers of other nationalities;
Detect the body temperature of customers and in case of temperature > 37,5 °C prevent access;

Prepare sanitizing products for customers and staff even in multiple points of the venue. Essential at the entrance and at the entrance to the toilets, which must be cleaned several times a day.
Arrange theaccess through booking, maintain the list of subjects who have booked, for a period of 14 days.
Where possible, encourage the use of outdoor spaces (gardens, terraces, terraces), always respecting the distance of at least 1 meter.

Arrange the tables so that the seats guarantee the interpersonal distancing of at least 1 meter of separation between customers, with the exception of people who, according to current provisions, are not subject to interpersonal distancing; this last aspect pertains to individual responsibility. This distance can only be reduced by using physical barriers between different tables adequate to prevent contagion
via droplets;
Do not allow consumption at the Buffet;
Employees must use a mask and frequently sanitize their hands with hydro-alcoholic solutions (before each table service).
Promote air exchange in internal environments and completely exclude, for air conditioning systems, the air recirculation function.

The station dedicated to the checkout can be equipped with physical barriers (e.g. screens); alternatively, staff must wear a mask and have hand sanitizing gel available. In any case, encourage electronic payment methods, possibly at the table.
Customers who are not seated at the table must wear a mask;
For each new table service, all the rules must be adopted measures for surface disinfection. Therefore reusable utensils and containers must be sanitized (salt shakers, oil cruets, etc.). For menus, encourage online consultation on your mobile phone, or prepare menus in laminated print, which can therefore be disinfected after use, or in disposable paper.
The Campania Region believes that the distance of one meter must be calculated from the table.

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As regards tourist and seaside activities , the indications refer to bathing establishments, equipped beaches and free beaches.

Communicate aadequate information on the measures prevention, understandable even for foreign customers. It is recommended, in this case, that adequately trained establishment staff (beach stewards) inform customers of the prevention measures to be respected.
Arrange sanitizing products for customers and staff in multiple locations throughout the facility.
Promote theaccess to establishments with reservations;
Body temperature detection, and prevent access if the temperature is greater than 37,5°C.

The cash register must provide physical barriers (e.g. screens); or staff must wear a mask and have hand sanitizing gel available. Preferably, facilitate electronic payment methods.
Redesign spaces, to facilitate access to the plant in an organized way, in order to avoid gatherings of people and to ensure the maintenance of at least 1 meter of separation between users. An exception is made for people who, according to current provisions, are not subject to interpersonal distancing; this last aspect pertains to individual responsibility. If possible, organize separate routes for entry and exit
the exit.
Enslave a spacing between umbrellas (or other shading systems) in order to safeguard a surface of at least 10 m2 for each umbrella, regardless of how the beach is set up (horizontal or diamond-shaped rows).

Adopt a minimum distance of 1,5 m between sunbeds and deckchairs, when not positioned in the umbrella place,

Frequently clean and disinfect common areas, changing rooms, cabins, showers, toilets, etc., in any case ensured after the closure of the facility.
Equipment such as sunbeds, deck chairs, umbrellas etc. they must be disinfected at every change of person or family unit. In any case, sanitization must be guaranteed at the end of the day.
Do not practice group recreational and sporting activities that may give rise to gatherings.
Individual sports that usually take place on the beach (e.g. beach tennis) or in the water (e.g. swimming, surfing, windsurfing, kitesurfing) can be regularly practiced, in compliance with interpersonal distancing measures.
Otherwise, for team sports (e.g. beach volleyball, beach soccer) it will be necessary to respect the provisions of the competent institutions.

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What are the guidelines for reopening hospitality businesses such as hotels, farmhouses and holiday homes?

The indications include:
Inform about the measures prevention, understandable also for customers of other nationalities.
Body temperature detection, preventing access in case of temperature > 37,5 °C.
Secure the respect for interpersonal distancing of at least one meter in all common areas and encourage the differentiation of routes within the structures, with particular attention to the entry and exit areas. In this regard, it is suggested to post information signs and/or to delimit the spaces (for example, with stickers
to attach to the floor, balls, route marking tapes, etc.).

The station dedicated to the reception and the cash register can be equipped with physical barriers (e.g. screens); in any case, encourage electronic payment methods and management of online reservations, with automated check-in and check-out systems where possible.
The check-in clerk, at the end of each work shift, must provide the cleaning the work surface and the equipment used.
Guests must always wear a mask, and employees are required to use a mask at all times when in the presence of customers and in any case in any circumstance in which it is not possible to guarantee the interpersonal distance of at least one metre.
Make available hand hygiene systems with hydro-alcoholic solutions in different stations of the structure, encouraging constant use for those present in the structure;
Disinfect items provided to customers (such as keys);
Make use of any lifts, allowing respect for interpersonal distance, even with a mask. If necessary, apply any exceptions in the case of members of the same family unit/group of travellers.

Implement one continuous cleaning and disinfection of environments and premises, with particular attention to common areas and frequently touched surfaces (handrails, light switches, elevator buttons, door and window handles, etc.).
With regard to the microclimate, it is essential to verify the ventilation characteristics of the rooms and ventilation systems and the subsequent implementation in conditions of maintenance of adequate spare parts and indoor air quality. For a healthy microclimate it is sufficient:
Frequently guarantee natural ventilation during the day in all environments with openings to the outside, in workstations;
Improve the frequency of maintenance / replacement of incoming air filter packs (possibly also adopting more efficient filter packs).
In relation to the external air expulsion point, make sure that the system conditions remain such that they do not cause the onset of hygienic-health problems in the distance between the expulsion points and the intake points.
Allow entry and extraction of air at least one hour before and up to one hour after access by the public.

In the case of service rooms without windows such as archives, changing rooms, toilets, etc., but equipped with mechanical fans/extractors, these must be kept in operation at least for the entire working hours.
As regards the environments connecting the various rooms of the building (for example corridors, transit or waiting areas), normally equipped with less ventilation or without dedicated ventilation, particular attention must be paid in order to avoid parking and gatherings of people, adopting organizational measures so that the same environments are used only for transit or short breaks.

In buildings equipped with specific ventilation systems with the supply of external air, via ventilation
controlled mechanics, totally eliminate the air recirculation function;
With regard to heating/cooling systems that use heat pumps, fan coils, or convector heaters, if it is not possible to guarantee the correct air conditioning of the rooms by keeping the systems stopped, clean according to the manufacturer's directions, with the system stopped, the recirculation air filters to maintain adequate filtration/removal levels.
The vents and ventilation grills must be cleaned with clean microfibre cloths moistened with soap and water, or with 75% ethyl alcohol.
Avoid using and spraying spray detergent/disinfectant cleaning products directly on the filters to avoid inhaling pollutants during operation.