CORONAVIRUS AND TOURISM IN SPAIN 289 to reduce the spread of the SARS-CoV-2 coronavirus”) were published on the Ministry’s website, containing the technical specifications for the prevention of COVID-19 in tourist products and destinations, aiming to avoid a territorial dispersion of protocols and facilitate a tool agreed and endorsed by health experts. For the hotels and apartments, the protocol foresees measures such as: 1) the creation of a risk management committee, in the case of not having a Health and Safety Committee; 2) planning of task and work processes in such a way that the safety distance established by health authorities is guaranteed; 3) obligation to have non-contact thermometers; and 4) provision of adequate personal protective equipment (PPE) after evaluating occupational risks. Therefore, in the reception, there must be social distancing and disinfecting solutions available; likewise, payment by card or other electronic means should be encouraged, and the payment mechanism (POS) should be disinfected after each use. In the cafeteria, the assisted buffet with a protection screen and individual and/or single-dose covered dishes should be encouraged. In the rooms, the textiles must be reduced, including the rugs and the objects of decoration and amenities; blankets, pillows and hangers should be protected and ironing service should be limited. For the restaurant service, in addition to many measures planned for hotel accommodation and apartments (capacity control, promotion of payment by card or electronic means, risk management committees, EPIS’S, etc.), other specific measures are established, such as permanent disinfection of vending machines, the use of single-use cards (disposable or digitised), the use of singleuse table linen, the storage of auxiliary items (i.e. crockery, glassware, cutlery, table linens, bread baskets and coffee cups) in closed rooms or away from clients; napkin rings, oil and vinegar cruets should be substituted for individual doses. When it comes to home delivery, the establishment must have a space available for the pick-up of the order by the delivery person (bar or table), the food will be deposited in closed or sealed bags, and, during delivery, the social distance will be maintained with the client. When the service is at the bar, the waiter must wear face masks and screens, and, when it is at the table, the distance must be guaranteed and crowding should be avoided; in the terrace service, there will be informative signs and posters on hygiene and disinfection guidelines. In order to accredit the guarantees of a safe tourist establishment, the ICTE has created the transversal seal “Safe Tourism Certified” as a guarantee mark and certification for the implementation of the Health Risk Prevention System against COVID-19, which companies, organisations and tourist resources can voluntarily opt for, provided they pass the previous audit. The most
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