INTERNAL PROTOCOL

1. PREVENTION PROCEDURES

1.1 INFORMATION

1.2 HYGIENE PLAN

1.3 FOR EMPLOYEES

1.3.1 Training

1.3.2 Personal protective equipment

1.3.3 Designation of responsible parties

1.3.4 Conduct

1.3.5 Stock of cleaning and hygiene materials

1.3.6 Schedules / Shifts

1.4 FOR CLIENTS

1.4.1 Personal protective equipment

1.4.2 Conduct

1.5 FOR THE ORGANIZATION

2. PROCEDURES IN CASE OF SUSPECTED INFECTION

2.1 ACTION PLAN

3. RECORD OF ACTS/INCIDENTS
4. PREVENTION PROCEDURES

1.1 INFORMATION

• Ensure that clients are aware of and have access to the Internal Protocol regarding the COVID-19 coronavirus outbreak, through the website and the email sent when the reservation is made.

1.2 HYGIENE PLAN

• Washing at high temperatures of clothing used in activities and other accessories provided, by employees and clients (approximately 60ºC).

• Sanitization or disinfection of the means of transport used, after each activity, according to the rules applicable to each type of transport.

Hygiene record:

Equipment/means of transport |                Date of hygiene |                         Responsible person

• FOR EMPLOYEES

1.3.1 Training

• Specific training for all employees on:

o Internal protocol regarding the COVID-19 coronavirus outbreak.

o How to comply with basic infection prevention and control precautions regarding the COVID-19 coronavirus outbreak, including the following procedures:

• Hand hygiene: Wash hands frequently with soap and water for at least 20 seconds or use hand sanitizer that has at least 70% alcohol, covering all surfaces of the hands and rubbing them until dry.

• Respiratory etiquette: Cough or sneeze into your bent forearm or use a tissue, which should then be immediately thrown in the trash; sanitize hands after coughing or sneezing and after blowing your nose; avoid touching your eyes, nose and mouth with your hands.
• Social conduct: alter the frequency and form of contact between workers and between them and clients, avoiding (when possible) close contact, handshakes, kisses, shared workstations, face-to-face meetings and sharing food, utensils, glasses and towels.

How to perform daily self-monitoring to assess fever, check for cough or difficulty breathing.

How to comply with the guidelines of the Directorate-General of Health for cleaning surfaces and treating laundry.

Date of the action                           Description of the action                                      No. of trainees

1.3.2 Personal Protective Equipment

• Sufficient quantity for all employees (depending on their role: mask, gloves, visor, gown or apron, cap, shoe covers).

1.3.3 Designation of Responsible Persons

• Having a designated employee responsible for activating procedures in case of suspected infection (accompanying the person with symptoms to an isolation area, providing necessary assistance, and contacting the national health service).

1.3.4 Conduct

• Daily self-monitoring to assess fever, cough, or difficulty breathing.
• How to act in front of clients, forms of presentation/greeting,
• Maintain distance between employees, avoid physical contact, including handshakes
• Keep hair tied back
• Excessive use of personal adornments (bracelets, necklaces, rings, etc.) is discouraged
• Cleaning professionals must be well-versed in the products to be used (detergents and disinfectants), the precautions to be taken when handling, diluting and applying them safely, and how to protect themselves during cleaning procedures.

1.3.5 Stock of cleaning and sanitizing materials

• Stock of single-use cleaning materials proportional to the size of the service provided, including single-use cleaning wipes moistened with disinfectant, bleach, and 70% alcohol.

• FOR CLIENTS

1.4.1 Personal protective equipment

• In sufficient quantity, taking into account the maximum capacity of the groups;

• Provision of alcohol-based hand sanitizers, whenever justified, to participants in the activities;

• Other personal protective equipment considered relevant depending on the activity, such as masks, gloves, visors, etc.

1.4.2 Conduct

• Definition of rules for the use of equipment and means of transport in accordance with the guidelines for social distancing recommended by the Directorate-General of Health.

• FOR THE ORGANIZATION
• Maintaining a safe social distance between participants in activities, in accordance with the recommendations of the Directorate-General of Health.
• Maximum occupancy of means of transport used in activities, in accordance with the recommendations of the Directorate-General of Health.
• Distribution of information, within the scope of the activity, preferably in digital/online format.

• Compliance with internal hygiene and safety protocols by partners involved in the activities.

2. PROCEDURES IN CASE OF SUSPECTED INFECTION

• ACTION PLAN
• The responsible employee must provide the necessary assistance to the suspected infected person and contact the National Health Service.
• Storage of waste produced by suspected infected individuals in a plastic bag which, after being closed (e.g., with a cable tie), must be segregated and sent to a licensed operator for the management of hospital waste with biological risk.

3. RECORD OF ACTS/INCIDENTS

Date of occurrence            Description of Occurrence              Action measures                         Notes