---------- SPANISH enoTOURISM INSTITUTE ---------- Compendium for Wine Tourism in Covid-19

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June 4th, 2020

Dear professionals, tourists and visitors,

All agents operating in tourist destinations have to collaborate by providing security to their residents, being involved in building HEALTH CONFIDENCE. 

Because of Covid-19, the tourism-oriented Health Protocols seek to approve criteria and provide guidance to providers and resources, travel operators and tourists on the new approach to health and hygiene in the world. 

Having a common global protocol for each of the links in the tourism value chain, coordinated with public-private collaboration, will allow consumers to recognize the same safety standards wherever they travel. OBJECTIVE: TRAVELLING SAFE. 

We present the first Compendium for a Healthy Wine Tourism in Covid-19©, unique and homogeneous for a multidisciplinary and multisectoral industry, developed by the Spanish enoTourism Institute. 

The YELLOW BOOK contains the global record of common and specific recommendations to establishments and activities that can form wine tourism proposals (Wineries, wineHotels, Rural accommodations, Restaurants, wineMuseums, Spas, Tourist Guides and Active Tourism), from the study of  the supra and international official rules and guidelines of wine touristic countries governments, applied to our sector. 

Twenty documents, more than 400 pages, condensed in the QUICK ESSENTIAL GUIDE for worldwide wine tourism professionals and their tourists. 

The entry into operation of the recommendations in accordance with the timetable for the de-escalation approved by the Governments, or in accordance with any changes that may be made in the future. 

We hope the goal of being useful to you is achieved.

José Antonio Vidal
Founding President
Spanish enoTourism Institute

 

ENVIRONMENT

 BACKGROUND 

The context by Covid-19 requires global guidelines based on to reopening establishments, to avoid the risk of community contagion by the application of the necessary protective measures, both for working people in the tourism sector and for tourists or visitors. 

CURRENT SITUATION 

As the wine tourism industry works to…

- prepare the facilities and have the staff trained to prepare and execute the operational plans,
- offer best cleaning and hygiene practices,
- rebuild trust through transparency and communication with the market, and with all this
- to guarantee security for its staff and tourists 

… it is essential that enabling policies be implemented at the government level:
- work collaboratively as new rules for inter-provincial, interregional and cross-border travel are developed
- provide financial relief to the sector by reducing taxes, fees and charges to stimulate demand
- create incentives and offer direct support to the accommodation sector
- improve the promotion of destinations to boost demand at both at national and international levels 

COMPENDIUM
Measures for Risk Management on Covid-19
ESTABLISHMENTS AND WINE TOURISM SERVICES

 

 CONTENTS

     I. INTRODUCTION 

     II. COMMON MEASURES FOR COMPANIES, STAFF AND CUSTOMERS 

    III. OPERATIONAL MEASURES FOR COMPANIES

             1. PLANNING MEASURES:

                     A. General measures

                      B. Training and Personnel Management Measures

                      C. Measures by area:

                             a. Common areas for employees and customers:

                                            i.        Toilets

                                           ii.        Elevators

                                          iii.        Children's playground

                             b. Employees areas:

                                            i.        Changing rooms

                                           ii.        Goods

                             c. Customers areas:

                                            i.        Reception

                                           ii.        Wine cellars

                                          iii.        Museums

                                          iv.        Accommodation

                                           v.        Restaurants

                                          vi.        Thermal resorts

                                         vii.        Gyms

                             2. INFORMATION MEASURES to Customers and Suppliers

     IV. STAFF MEASURES WHEN PROVIDING SERVICES

 

             1. Reservations

             2. Reception

             3. Wine cellars

             4. Museums

             5. Shopping areas

             6. Accommodation

             7. Restaurants

             8. Thermal resorts

             9. Gyms

           10. Events

           11. Transports

     V. MEASURES FOR CLEANING AND DISINFECTION

 

             1. Operational measures for Companies

             2. Protection to Cleaning Staff

             3. Products

             4. Cleaning plan

                    A. Common elements and areas

                    B. Rooms

                    C. Dining room

                    D. Thermal resorts

                    E. Gyms

                    F. Uniform and Textiles

                    G. Conveyance transport

                    H. Goods

     VI. MAINTENANCE MEASURES

 

    SOURCES 

    ANNEXES 

    SPANISH enoTOURISM INSTITUTE

I. INTRODUCTION

Measures which are the object of the guidelines and health Protocols are not binding, except for those which clearly state their obligation. Its objective is to ensure consistency in the development and implementation of infection prevention and control measures through a coordinated approach. 

Public health measures in the tourism sector must comply with the general measures applied by the competent authorities and take into account the guidelines concerning the workplace. 

The principle of cost-effectiveness must be respected, which means that if there are several options for achieving the same effect in ensuring the health of clients and workers, the least expensive one, especially in the case of small and medium-sized enterprises, will be preferable. 

The general measures in each of the chapters complement those specific to each of its sections. 

Where the typology of the establishment to which they are directed is not expressly specified, the scope of application will involve all those who are the subject of this Yellow Book, that is, Wineries, wineHotels, Rural Retreats, Restaurants, wineMuseums, Spas and Adventure Tourism companies. 

These measures are subject to updates. 

II. Common Measures for COMPANIES, STAFF and CUSTOMERS 

Companies shall establish a maximum number of authorized customers in each unit and provide for the space required to ensure the required physical distance. The maximum number of clients should not be exceeded.

Special arrangements must be made for conveyance transport in order to ensure physical distance. 

- Attempt to maintain the safety distance of two meters.
- Mandatory use of masks. As far as our industry is concerned: Always in enclosed spaces, and in open spaces provided that the safety distance cannot be kept.
In both cases, with the exception of those groups consisting of  units of coexistence under the same roof or travelling together.
- Wash your hands thoroughly with water and foamy soap for at least 20 seconds, and if not possible, with hydroalcoholic disinfectant solution.
- Ventilate more frequently, whenever possible, of the different areas. 

III. Operational Measures for COMPANIES 

1. PLANNING MEASURES 

A. GENERAL MEASURES 

Establishments must make a firm commitment to risk management, leading the systematic implementation of measures to minimize risk:
- Design, and be available at all times, a Contingency Plan with clear and intelligible information, which explains in detail the risk assessment, the role, and responsibilities of each job.
- Disseminate hygiene patterns with complete, clear and intelligible information on the standards to be used in the workplace - before, during and after - which can be supported in notices.
- Establish a preparation plan that includes the measures to be taken in each of the following periods:

  • When the reopening is decided and before the arrival of the clients. This phase will include information and training of staff, as well as the implementation of the necessary measures to prevent infection in the facilities and the type of information to be provided to clients prior to their arrival.
  • During the stay of clients in the establishments, from check-in to check-out, and
  • Up to fourteen days after they have left the property. 

- The availability of appropriate and necessary IPEs (Individual Protection Equipment) must be guaranteed. It is recommended to have a non-contact thermometer.
- Establishments must ensure they have customer 's contact details, in case they are necessary for contact tracing. Contact tracing measures should be strictly limited to the purpose of dealing with the COVID-19 pandemic and established in accordance with the set of electronic health network instruments for the mobile applications supporting contact tracing against COVID-19 and in accordance with the Commission's guidelines on mobile applications, so as to ensure the highest possible level of privacy and data protection.
- Innovations for cleaning and disinfection, such as electrostatic spray technology, UVC light or air filtration, validated by health authorities.
- At the entrances to the establishment and other rooms: Hydroalcoholic solution dispenser and disinfectant carpets.
- Set distance markers visibly to avoid agglomerations.
- Configure automatic tokenized payments methods (more secure payment system since it replaces sensitive data on a bank card by a unique identifier code, called ‘token’). Failing that, payment with card or other electronic means, preferably contactless (cards, mobile…), avoiding the use of cash. If this is not possible, it is recommended to centralize cash charges on a single worker and with some type of utensil (tray, cup or similar) to avoid contamination.
- All containers (bins, buckets, baskets) must have a non-manual opening and have a double inner bag.

B. TRAINING AND PERSONNEL MANAGEMENT MEASURES

- Staff training:

  • All staff working in tourist facilities should be aware of the symptoms of COVID-19 (namely, fever, cough, sore throat, etc.) and receive information on basic infection and prevention control measures.
  • Specific training for staff on infection and  prevention control measures and on the necessary action in the event of clients presenting symptoms compatible with COVID-19, the correct use of the IPEs used, and the recording of this training. In addition, staff must be trained to answer questions.

- Personnel Management:

  • Measures should be implemented to reduce the number of employees in the facility, such as working from home for all staff performing teleworking-compatible functions.
  • Measures should be considered to reduce the number and time of physical contacts among persons in the establishment, including work shifts, meal shifts, and the use of mobile phones and electronic means of communication.
  • Staff should be aware of the Contingency Plan designed and, specifically, their responsibilities in the context of risk management. 

Specifically, staff must:
- Avoid greeting with physical contact, including shaking hands to other staff and clients. The safety distance must be observed whenever possible.
- Attend to the result of the risk assessment of each workplace, which will determine whether or not to use a mask and the characteristics of the mask according to the task to be developed (e.g. hygienic, surgical), as well as the duration of use according to its characteristics.
- Throw away any personal hygiene waste as well as IPEs immediately into the enabled bins or containers (with non-manual actuation).
- Disinfect frequently objects for personal use (glasses, mobiles, etc.), as well as elements of the workstation (screen, keyboard, mouse, etc.) and with the change of shift. Specific products, applied with a cloth, or special disinfecting wipes must be used for the disinfection of electronic equipment.
- Not share other employees' work equipment or devices.

- Uniforms:

  • Uniform and footwear may only be used in the workplace.
  • Wear clean work clothes daily.
  • In the event that the staff uniform is washed at the employee's home, the work clothes must be placed in a closed bag.

 C. MEASURES BY AREAS           

  1. a.    Common areas for employees and customers

                        i. TOILETS

- All toilets must have, at least, dispensers of disinfectant soap, drying paper or hand dryer, and/or hydroalcoholic disinfectant solution.
- The establishment must ensure the replacement of consumables (disinfectant soap, paper towels…).
- Towels should be avoided, even for individual use.
- It is recommended to have a non-manual actuation crack  taps (by pedal or sensors) or, if not, a pressure crack. 

                        II. LIFTS

The rule of not being shared between people from different living-room units shall apply, unless face masks are used. 

                        iii. CHILDREN'S PLAYGROUND

- Hygienic measures of use must be established at the entrance to the playground (hand washing or, failing that, of hydroalcoholic disinfectant solution).
- The persons responsible for the care of the children’s area shall observe a high personal hygiene with frequent washing and/or disinfection of hands. 

  1. b.    Employees areas 

                        i. CHANGING ROOMS

- Enable a space for the employee to change clothes and shoes upon arrival at the establishment and at the end of his shift before leaving the facility. This space must be provided with lockers or, at least, garment carriers or the like (plastic bag, etc.) where employees leave their clothes.
- Street clothing should be stored in plastic bags or garment carrier so that there is no contact between street and work clothes, the installation of racks is recommended. 

                        II. GOODS

Reception:
- There must be a reserved space for the reception/return of goods (specific area, table, mark on the floor…), located near the goods access door and physically or temporarily separated from the other areas.
- Delivery staff must not exceed this reception area.
- Delivery notes and supporting documents must be left on top of the table to avoid contact with the supplier and must always remain in this reception area.
- The devices used (thermometers, pens, etc.) should preferably always be used by the same person. If shared, they should be disinfected after each use.
- After receipt and/or handling of parcels/orders, the area must be cleaned and disinfected and the personnel must wash their hands with soap and water or hydroalcoholic disinfectant solution. 

            c. Customers areas 

                        i. RECEPTION

The establishment must have a closed container with lid, in which clients can leave the loaned IPEs during their stay, without anyone touching it directly.  

                        ii. WINERY

It is recommended that visits be pre-arranged so that the staff can plan and control the capacity at all times. 

                        iii. MUSEUMS OF WINE

- In view of the greater or lesser influx of visitors and the size of the museum, systems in access control (e.g. calculation of capacity for advance sale, tickets sale, thermal camera for the measurement of body temperature without contact) should be considered.
- If a lactation room is available, it will remain closed, and can be opened if requested to the staff; in any case, the visitor must be informed of the procedure to request its opening. The museum staff must disinfect it properly after use. 

                        iv. ACCOMMODATION

- Full rental accommodation will be considered as one only room (occupied by a family or group unit).
It is recommended to remove the paper bin from the room, so that any handkerchief, face mask, etc., is concentrated in a single bin in the bathroom, minimizing the risks of transmission and handling.
- Reduction of textiles (including carpets), decoration objects and amenities should be analyzed to act according to the established Contingency Plan.
- In case of rooms shared by persons who do not form a unit of coexistence, it should be the health and safety/risk committee that determines the appropriate measures according to the typology of clients. 

                        v. RESTAURANTS

Terrace service
- The company must establish how to check that the customer does not make arbitrary use of terrace equipment (tables and chairs), so that such equipment can be disinfected after each customer.
- Clear information that the customer cannot occupy a table without the establishment staff putting him/her up.
- Limiting the terraces (cords, ribbons, marking on the ground or other items where the competent authorities allow for it) can also help to fulfil this objective. 

Bar service
Positions to be occupied by the customer or groups of customers in bar must be established in such a way that crowds are avoided and the safety distance between them is guaranteed. 

Buffet service
Buffets must ensure guests do not handle food.
- Safe formulae should be implemented, such as the protective screen; covered, individual and/or single-dose food presentation; disposable tableware and tools; à la carte breakfasts and limited room seating, among others.
-   Elements and equipment of common use must also be removed from all  types of service (vinegars, salt cellars, cruets, vending machines, lumps, etc.) and any decorative elements.
- In addition, the establishment should consider, depending on its facilities, a suggested or predefined itinerary to avoid crowds in certain areas and to prevent contact among clients. 

                        vi. THERMAL RESORTS

Medical Service:
During the medical examination to the clients, the  body temperature of the patient should be checked, preferably with a non-contact thermometer.

Treatment Area:
The spa should identify which techniques in its catalogue are to be applied in the different scenarios of evolution of the recommendations of the health authorities in the context COVID-19, considering the following criteria:
- The existence of scientific studies that account for the greater or lesser risk of contagion (e.g. treatment by atmiatric route, such as aerosols or nebulizers, should not be carried out until information is available on the risks inherent to these treatments in the current context)
- The possibility of disinfection or sterilization of materials and treatment booths

- Whether they are techniques of collective or individual application (e.g. swimming pool or individual bath balneation, etc.)
- Other criteria, such as the result of scientific studies carried out on the impact of COVID-19 on certain treatments. 

Dry area:
The dry area must be between 73,4 and 78,8 ºF
All equipment in the dry area (sofas, relax loungers, etc.) must be washable and easily disinfected.

Wet area:
In the wet area, the following preventive measures must be observed:
- disinfection of the handrail will be intensified.- no carpets should be used.
- hydroponic treatment must be assisted. 

                        vii. GYMS

If the safety distance cannot be guaranteed, the facility must be temporarily closed and offer other alternatives to customers (e.g. customized exercise programs for outdoor areas).
Water suppliers of common use should be closed down unless they are of  fluid flow system, automatic activation or pedal operated.           

2. INFORMATION MEASURES to Customers and Suppliers 

- In the front of the entrance to the establishment, a specific sign (information infographic) or other accessible information must be placed -at least in one foreign language considering the country/countries of origin of the clients and including versions adapted for persons with visual impairment-, of those measures in the plan that directly affect them and must apply, and about the symptoms of COVID-19 and what to do if they develop symptoms during their stay or within fourteen days of their departure.
- Before arrival, clients will receive information on the specific measures that have been established.
- Clients should be informed that they must cancel their stay in case they have symptoms compatible with COVID-19 or have been in contact with a sick person, or with symptoms indicative of COVID-19 within fourteen days prior to their scheduled stay.
- All information concerning the destination, restaurants, tourist attractions, brochures, etc., will be provided as far as possible by computer and telephone. Common use brochures will be avoided.
- Communicate the capacity.

- At the time of departure, clients will be expressly asked to notify the establishment immediately if they have symptoms associated with COVID-19 or, if they have tested positive, within fourteen days after leaving the establishment.
- Client contact details should be available if necessary for contact tracing.
- In all areas where advice is given, position indication respecting the safety distance with marking or alternative measures.
- Information about health care centres, fire fighters, local and national police in the area, with emergency care timetables and telephones and their location. 

As for external service providers, they should be informed of the applicable prevention measures that have been established. 

IV. STAFF MEASURES WHEN PROVIDING SERVICES 

As a general rule, it should be avoided to render all services that include objects that cannot be guaranteed to be disinfected.
In case of the event that the services described herein are outsourced, it shall be supervised that the staff have the necessary personal protective equipment and act under established procedures. 

            1. Reservations

- Before the confirmation of the reservation clients must receive all the necessary information and access it with ease, in particular through digital means, on all the appropriate guidelines of the local authorities in the field of public health, as well as the specific measures applied that affect their arrival, stay and departure, and request at the time of the confirmation, the acceptance of the safety measures implemented in the establishment.
- Visitors will be urged to sign a declaration responsible for knowledge and acceptance of the preventive and hygienic-sanitary measures established, indicating in any case that repeated failure to comply with them will be the reason for the application of the right of admission. 

            2. Reception

- The person in charge of receiving the customer will do so with a face mask.
- Measure the temperature of each visitor before entering the property by means of scanners.
- Staff should urge customers to disinfect their hands before entering.
- Avoid sharing pens and, if shared, must be disinfected after each use.
- As regards parking, handling of client's cars by staff should be avoided.

Accommodation:
- The allocation of the rooms will be carried out by guaranteeing the required hygienic disinfection measures.
- When the staff provides the luggage transport service of the client, it must be carried out in safety conditions. To do this, the staff will have disposable gloves and/or disinfectant wipes to clean handles, etc.
- In case of cards or keys, they must be placed in a disinfectant container at the end of the stay, or after each use if they are deposited at reception. 

            3. Wineries

Before starting the route/itinerary
Prime importance of the guide figure as a guarantor for the compliance with the protocols for action.
- The guide should always give an image of peace and confidence in the application of this protocol.
- The guide must inform the group how the itinerary will take place, the route and the rules and/or possible restrictions that apply.
- Develop one way routes.
- Avoid areas where crowds can meet like confined spaces, working areas or areas with limited capacity. 

During the itinerary: the visits

            a) Guided visits:

-  Clients must be reminded about the compliance with this protocol for measures.
- The guide who chooses to wear gloves must put them in front of the visitors and use them correctly, although it is recommended to choose hands washing before and after the visit, and whenever equipment is shared.

- Stops for explanations should be made in open and/or wide spaces, whenever possible.
- One-time devices (headphones, whispers, radio guides, etc.) should preferably be used or properly disinfected. In case of non-single use, the client will also disinfect their hands before and after their usage. The client shall give back these devices, putting them in a common bag, which will be sealed. Other alternatives may be considered as applications that work with the tourist's mobile phone. Equipment or devices whose cleaning and disinfection cannot be guaranteed must be removed.
- To facilitate communication to hearing impaired clients, transparent screens are recommended.

            b) Free visits:

If multiple itineraries are possible, it is recommended to suggest a route to avoid crowds or group crossings (e.g. by horizontal or vertical signalling, posters, electronic media, maps)

            c) Safety glasses are also recommended for outdoor visits.

Activities:
As a general rule, any activity that involves direct physical contact should be cancelled.
- All items used must be disinfected after use (e.g. furniture, molds, containers, tools, etc.).
- In case of offering complementary outdoor activities (horse riding, cycling, outings to the countryside, segways, boat trips, etc.), the measures established in each sector must be complied with respectively. 

Wine tastings and tastings:
- It is suggested, when possible, to organize outdoor tastings.
- Food administration along with wine tasting must strictly follow the protocols of the local authorities.
- It will be prohibited: changing the assigned seat, sharing the cups and touching the bottles and other items.
- Snacks or accompaniments must be served individually (individual preparations/consumption), or placed in individual dishes before the arrival of the visitors thus avoiding unnecessary contact. No shared portions will be served and bottles will be prevented from being available to the visitor. No products will be returned which, having been made available to the visitor, would not have been consumed.
- In case of not being able to perform tastings in safety conditions, it is recommended, either not to do them, or to replace them by handing out individual samples so that the clients can perform the wine tasting/tasting later. Handing out of samples, if performed, must be made at a safe distance and avoid direct physical contact. 

Farewells:
- Clients will not conduct satisfaction surveys by manual means.
- Disinfectant solution will be available in the exit area. 

            4. Wine Museums

- The guide will determine how the visit will take place, the route and the possible limitations of the route. For this purpose whether to stop or not in front of certain works, the space available for the number of visitors that make up the group, as well as the protection measures for the guide and the visitors shall be considered.
- The suggested itinerary (if it would possible to follow several itineraries) must be marked to reduce contact between persons (e.g. one-way path, entry and exit).
- In the cloakroom service (if available) it will be avoided to store the client's garments, only rucksacks and other items as umbrellas, which must be put into bags provided by the museum by the visitor.
- If storage lockers are available, the necessary preventive and hygienic-sanitary measures will be established to ensure their use in safety conditions (e.g. disinfectant wipes for the client use, hydroalcoholic disinfectant solution next to the lockers, availability of gloves for client use, etc.).
- In workshops or other activities in which visitors remain seated, measures that allow physical distancing must be applied. 

            5. Shopping areas

- If necessary, there must be a person in charge of controlling the capacity of the commercial area to ensure physical distancing. In the event that minimum safe distance between cashiers and visitors cannot be ensured, protective screens must be installed.
- Clearly display the prices of the products.
- Ensure the minimum distance between the cashier and the visitor. Deal with one customer at a time to avoid crowds.
- Provide digital consultation tools that allow to find technical information about wines and all other products.
- Identify a packer and responsible for handing out the package to visitors. 

            6. Accommodation

- Additional blankets and pillows should be placed in the wardrobes, with protection, or available at reception.
- Iron service must be limited. 

            7. Restaurants

                        A. Common areas

- Increase meal shifts, number of breaks, alternate breaks, etc., so that the smallest number of clients can be matched during the breaks. This may result in temporary adjustment of their duration or distribution.
- Remove the chairs in sufficient number to ensure that the safe social distancing is respected with the remaining ones.
- Prioritize the one-time use of linen. In case it is not feasible, the use of the same tablecloth or table mats with different clients should be avoided, choosing materials or solutions that facilitate their replacement between services.
- Avoid common-use menus to avoid the risk of contagion, for example by choosing to “sing” the menus, using technology (digitized charts, QR), or other systems such as whiteboards, posters, disposable menus in each use, etc. If you cannot opt for any of the previous solutions, the gastronomic offer must be provided in a laminated document which is disinfected after each use.
- Store the service auxiliary elements (crockery, glassware, cutlery, table linen, bread baskets, cups of coffee, lumps…) in closed containers or, at least, away from the passing zones of clients and workers. Any decorative item must be removed from the tables.
- If the type of service allow it (except for setting up events and in venues where there is no regular presence of clients before the service) the arrangement of tables with unprotected items will be avoided.
- Remove self-service products (paper napkin dispensers, toothpick holders, cruet sets, etc.), prioritizing disposable single-dose containers or provide this service in other formats by the waiters at the request of the client. Spaces should be frequently ventilated. 

                        B. Specific services

Objective: To reduce the customer handling or intervention.
- Cutlery will be provided disinfected and protected (e.g. wrapped in a napkin), or directly disposable.
- All crockery material (including trays and covers) will be sanitized in a dishwasher.
- Define a waste disposal protocol, which will be reported to the customer.
- Do not share cookware or utensils.
- At the end of the day, tools and working equipment must be cleaned with the recommended products.
- Leave personal items (including mobile) in a place dedicated to the effect (box, locker, etc.).
- Take the hair pinned up, do not carry rings, bracelets, earrings or the like.
- Wear short, well-kept nails. 

  • Breakfast service

The service can be provided at the lounge-diner or in the guest's room (highly recommended), or by encouraging the provision of this service in outdoor areas such as terraces, gardens and other outdoor areas. 

  • Bar service

Products displayed on the bar shall be conveniently protected; away from the customer and the employee. Bar self service by the customer.is not allowed. 

  • Picking up orders at the counter

-  Waiting must be organized to avoid crowds and customer crossings. It is recommended that the safety distance is marked on the ground or in a similar way and that notices / posters are displayed to explain the collection procedure.
- In the event that the customer uses a common digital device (tablets, kiosks…), the device must be disinfected to place the order. Dispensers with disinfectant should be available in these areas. 

  • Room Service

If the waiter enters the room, he/she must wear both face mask and gloves when accessing the room, both to serve and to remove the service. 

            8. Spas

- The use of towel or bathrobe must be mandatory when using all equipment (chairs, sun loungers, etc.) to avoid physical contact between clients and equipment. This equipment shall be disinfected periodically.
- Each treatment should be analyzed in detail. Some collective techniques, depending on the analysis, should be applied individually.
- In the specific case of application of sweeps or peloids, they shall be disposable after one-single application or, if reused for the same client, the organization shall identify the peloid with his/her name. In the case of parafango, those that have been used for other clients without a physical, protection barrier in their application may not be used.
- The complementary water service after the treatments will be carried out with bottled water and not by means of common-use sources (except for continuous fluid sources, in which case disposable cups will be used). 

            9. Gyms

- Encourage users to use a towel for all sports equipment.
- Collective or group classes (if available) must ensure a space of 2x2 around the trainer. Positions should be marked on the ground. Avoid contact-related exercises. Give priority to activities that can be carried out outdoors or in open spaces. In any case, the rooms will be ventilated/aired several times a day. 

            10. Events

The area where the event is to be held and the enclosed spaces for the entertainment activities or gyms 

            11. Transports

Specific regulations relating to transport services provided by the establishment, such as the shuttle bus service, should be implemented in accordance with the guidelines on the progressive restoration of transport services and connectivity. 

V. MEASURES FOR CLEANING AND DISINFECTION 

Cleaning and disinfection measures are the most important to ensure the stay of guests and the safety of our workers, so we must pay particular attention to them.

The relative influence of ventilation in the prevention of  the virus transmission is not sufficiently known. However, many cases of transmission of COVID-19 have been associated with presence in confined spaces. 

1.    OPERATIONAL MEASURES FOR COMPANIES
The establishment must adapt its cleaning and disinfection plan in the light of the identified risk assessment.
The Contingency Plan should determine the impact of the necessary cleaning measures on the planning and organization of work because of the special importance in the context of this area. 

2. PROTECTION TO CLEANING STAFF
- Cleaning personnel must use appropriate individual protective equipment depending on the level of risk considered in each situation. At least, staff must wear face masks and gloves. Gloves should be vinyl/acrylonitrile. If latex gloves are used, they should be used on cotton gloves.
- After each cleaning, the protective equipment used shall be disposed in a safely manner according to the manufacturer's instructions, then hand washing for at least 40’’.
- The cleaning material used must be cleaned properly at the end of each usage. 

3. CLEANING PRODUCTS
For cleaning, in all cases, the efficacy of the disinfectants used must be ensured in accordance with the safety data sheets for virucidal products approved for this purpose by the Ministry of Health (see chapter ‘Sources’).
Standard detergents are sufficient for daily cleaning. 

4. CLEANING PLAN
Ventilation of the different areas should be implemented more frequently, whenever possible.

 

                        A. Common elements and areas

- Prior to the initial opening of the establishment, perform a thorough cleaning and disinfection. This may be done by the employer himself, leaving in writing the work he has carried out and the products used (having the technical and safety data sheets for the products), or may hire a specialized company authorized to do so, which provides a certificate with the tasks they have performed, who performed them, and what products they have used. There must be a record of cleanness.
- Identify the cleaning tools and isolate them in the work area ensuring that no cross-contamination occurs.
- Increase cleaning and rework frequencies, especially of the elements in the areas of greatest contact (surfaces, lifts, reception desk, keys/room cards, telephones, remote controls, knobs, handles, protection barriers, climate control, time control devices, handrails, boxes, water taps, wc discharge button, hand dryer, etc.).
- Disinfect payment machines in the presence of the client immediately before and after use.
- Implement a time control method that prevents contact of the same surface by different employees. If disinfection of the footprint area is chosen after each use, the availability of a hydroalcoholic disinfectant solution must be ensured.

- The computer equipment and any other elements of use must be cleaned and disinfected at the beginning and at the end of the working shift; the availability of headsets and headphones for individual use is recommended.
- If cleaning trolleys are used, they must be cleaned and disinfected after each shift change in which they have been used.
- The collection of waste bins from areas of common use must be carried out in safety conditions, so that the bags are closed/sealed and moved to the waste collection point.
- Toilets must be cleaned and disinfected at least 6 times a day. The paper, gel and soap  dispensers should be cleaned periodically, according to the level of use.
- Children's playground: In the event the competent authority allows their use and always following their instructions, a plan of higher frequency cleaning and disinfection of both the areas and the games and facilities shall be performed. 

                        B. Rooms

- Cleaning and disinfection of rooms in the context COVID-19 should specifically consider the airing of the room and the replacement of towels and bed linen. All that, taking into account the frequency established according to high-quality hotel.
- A system must be implemented to avoid cross contamination, putting clean clothes only after cleaning and disinfecting the room. Dirty clothes must be put in bags before they can be placed in the cleaning trolleys.
- Cleaning of walls, floors ceilings mirrors and windows, furniture, equipment and decorative and functional elements.
- If a hair dryer is available in the room, it must be disinfected (including the filter) at the client's departure.
- Hangers, in case they are not  provided in a sealed pack, must be disinfected at the client’s departure.
- The cleaning staff will not access the rooms to provide service without the client leaving the room, except under exceptional circumstances. Clients will be informed about this measure in advance.
- It is recommended to change gloves for cleaning each room.
- The client must be informed about the protocol that has been followed for the cleaning of the room. 

                        C. Dining room

- It is recommended to draw the layout using marks on the floor or by other means.
- Cleaning of tables’ surfaces or chairs surfaces in contact with customers must be ensured. The tables’ surfaces (if not covered) and armrests, as applicable, must be disinfected after each use.
- After each service (breakfast, lunch, dinner) the space must be ventilated.
- Periodically disinfect the vending and recreational machines used by customers.
- Ensure that the disinfection process for crockery and cutlery is carried out at temperatures above 176 °F (dishwasher).
- Keep the cloths and scourers sanitized at all times, and change them periodically. The use of rags should be avoided, in any case using single-use paper or disposable cloths.
- Single-use rolls of paper must be placed in the appropriate roll holder. 

                        D. Spas

The spa must have and implement a plan for the disinfection and sterilization of clients equipment. The possibility of ensuring the disinfection and sterilization of the equipment must determine whether or not to use it. This plan should be adapted to the recommendations of the health authorities in the context of COVID-19. The use of these disinfectants and the associated risks must be stated and considered in this plan (e.g. the application of certain products does not allow coexistence with customers).
The medical consultation room should be cleaned and disinfected periodically.
In the treatment area, frequent cleaning and disinfection must be carried out in accordance with the established cleaning and disinfection plan for:
- respiratory therapy equipment, taps, showers and terminal points used frequently,
- walls and back of the bathtubs of individual use without recirculation, after use,
- the walls and back of the cups (at the end of each working day),
- treatment cabins. 

                         E. Gyms

- After use of each machine with every client, they will be cleaned and disinfected.
- The same will apply for common gym elements such as weights, fitness balls, dumbbells, etc., which should be removed if cleaning and disinfection cannot be guaranteed.
- A non-active period must be ensured between sessions of collective classes to access the cleaning and disinfection of the rooms after each session and thus to guarantee the safety of employees and clients.
- In any case, the rooms will be ventilated/aired several times a day. 

                        F. Uniform and Textiles

- Uniforms:

  • Establishments must determine, depending on the type of uniform, the type of cleaning to be applied and the frequency of washing.
  • It is recommended that the establishment take charge of the washing of the staff's work clothes along with the bed-linen/linen of their own, and must ensure the cleaning of the same at a temperature >140 ºF
  • In the event that the staff uniform is washed at the employee's home, the establishment must inform the employees that washing should be made at >140 ºF.
  • In cases where uniforms cannot be washed at this temperature, adequate disinfection must be carried out.

- Textiles:

  • “Dirty” textiles should be collected, put them in a closed bag until treated in the laundry.
  • Avoid shaking “dirty” textiles. In the case of lingerie, it should be avoided to place it on the floor of the room or bathroom.
  • “Dirty” textiles should be washed at >140 ºF If the laundry service is outsourced, the service provider must be informed of the required minimum temperature. 

                        G. Conveyance transport

They should be included in the cleaning and disinfection plan, which should cover the exterior, interior and all vehicle components. 

                        H. Goods

- Packaging must be removed from the goods received.
- Disinfection should be carried out on containers that have been in contact with the outside during the supply process.
- Items that cannot be disinfected, such as fresh ones, will change from the  supplier 's container to one of the establishment's at the reception area. 

VI. MAINTENANCE MEASURES 

- Maintenance personnel must be protected with the IPEs the result of the job risk assessment determines.
- After the assistance or repair is completed, the personnel will discard the IPEs as defined in the Contingency Plan, and wash their hands later.
- The air conditioning system should be checked periodically, especially the cleaning of filters and grilles.  

SOURCES 

UN World Health Organization

https://www.who.int/docs/default-source/coronaviruse/covid-strategy-update-14april2020_es.pdf?sfvrsn=86c0929d_10

https://www.who.int/es/emergencies/diseases/novel-coronavirus-2019/advice-for-public

https://www.who.int/ith/2019-nCoV_advice_for_international_traffic/es/ 

UN World Tourism Organization

https://www.unwto.org/health-advice-for-tourists 

PanAmerican Health Organization (UN WHO)

https://www.paho.org/journal/en/call-papers/covid-19-guidance-and-ongoing-research-americas 

European Union

https://ec.europa.eu/commission/presscorner/detail/en/IP_20_854

https://ec.europa.eu/info/files/covid-19-eu-guidance-progressive-resuming-tourism-services-and-health-protocols-hospitality-establishments_en

https://ec.europa.eu/info/live-work-travel-eu/health/coronavirus-response/travel-and-transportation-during-coronavirus-pandemic_en

Australia

https://www.health.gov.au/news/health-alerts/novel-coronavirus-2019-ncov-health-alert/coronavirus-covid-19-advice-for-travellers

https://www.tourism.australia.com/en/events-and-tools/industry-resources/resources-for-industry/coronavirus-information-and-resources-for-industry.html

https://wine tourismaustralia.com/uncharted-waters-keIPEng-your-cellar-door-afloat-in-the-covid-19-storm/

https://www.winesa.asn.au/news-item/4722/covid-safe-plan-and-easing-of-restrictions

https://www.wineaustralia.com/special-pages/covid-19 

New Zealand

https://covid19.govt.nz/

https://covid19.govt.nz/alert-system/covid-19-compliance/

https://www.nzwine.com/en/covid19/practical-advice/ 

United States of America

https://www.cdc.gov/coronavirus/2019-ncov/travelers/travel-in-the-us.html

https://wwwnc.cdc.gov/travel/destinations/list

https://crsreports.congress.gov/product/pdf/IN/IN11325

https://wineinstitute.org/our-work/compliance/covid-19-updates/

https://wineinstitute.org/our-work/compliance/covid-19-guidance-from-state-abcs/ 

South Africa

https://vinpro.co.za/wp-content/uploads/2020/03/Disaster-Management-Act-2002-Regulation-8-18-March-2020.pdf

https://www.wineland.co.za/covid-19-qa-wine-tourism/

https://www.visitwinelands.co.za/blog/2020/wineries-doing-their-part-to-prevent-covid-19-spread

https://www.visitwinelands.co.za/blog/2020/coronavirus-lockdown-what-travellers-need-to-know

https://members.visitstellenbosch.org/covid-19/ 

World Tourism and Travel Council

https://wttc.org/Portals/0/Documents/Press%20Releases/WTTC%20unveils%20Safe%20Travels%20–%20new%20global%20protocols%20to%20restart%20the%20sector.pdf?ver=2020-05-12-125003-517 

ANNEX I