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Sanitary Protocols in Martinique


"All of the measures in this document have been developed in light of what is known and available today on the spread of COVID-19. They are subject to change due to additional scientific knowledge and government decisions."

Requirements by categories

1. Management commitment and involvement

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Management will distribute the guidelines for every position from receptionist and kitchen staff to cleaning personnel and porters via official written guides and appoint a supervisor to monitor compliance with the established protocols. Daily reviews will take place.

Management provides the means necessary for the implementation of these measures (equipment, budgetary means, organization of staff...)

2. Quality of internal trainings and communication

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→ Best practices guide made available to staff

Team training on the rules of the health protocols (e-learning)

3. Social distancing protocol for employees

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 Mandatory wearing of protective mask

 Hand washing required at least every hour for the dining-room and catering staff; special attention given to people with fragile health conditions

→ Kitchen staff: gloves or washing hands every 30 min required, headwear mandatory

→ Clearly defined rules to ensure physical distance


4. Hygiene rules

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→ Frequency of hand cleaning increased

→ Ventilation of confined spaces, air conditioners and CMVs (Continuous Mandatory Ventilation) regularly checked

→ Measures to avoid contamination by incoming flows and deliveries to the establishment: delivered products to be cleaned before storage

→ Measures to avoid contamination by outgoing flows (laundry, waste): incoming and outgoing flows must separate

5. Cleaning and disinfection rules

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Surface cleaning and disinfection plan according to the location

→ Cleaning the laundry at an appropriate temperature to eliminate the virus

→ Frequency of cleaning touch surfaces increased

6. Barrier gestures when dealing with clients

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Hand sanitizing gel terminal at the entrance of the establishment

→ Mandatory wearing of a protective mask for customers, except at the table

→ Distance of one meter between two tables, or screen between each table

 Maximum 10 people per table

→ Distancing ground markings in every waiting area

→ Management of in-and-out flows of guests and employees to avoid intersection

→ Additional physical distancing barriers, especially in common areas such as receptions, in order to reduce the flow of air circulation and direct contacts

→ Menus presented in a form avoiding any contact (slate, orally, QR code, single use...)

7. Payment management

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All contactless payment methods are preferred.


8. Monitoring of compliance

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→ The management teams ensure that the rules are respected.

9. Protocol for dealing with suspected or confirmed COVID-19 cases

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Symptoms presented to all employees

→ Any employee presenting symptoms of Covid-19 at work will be isolated or sent home and referred to his doctor. All areas in which the employee has been will be carefully cleaned out and disinfected

10. Risk evaluation

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Regulatory risk analysis on workers' health and safety updated to include COVID-19 assessment

→ Employees participate in risk analysis

Requirements by area

1. Reception

Circulation plan to limit intersection

→ Favor telephone, email and website reservations

→ Solid barrier at the reception desk or area

→ Distancing of guests in the reception hall

→ Permanent availability of hand-sanitizing gel

→ Cleaning of keys / badges etc..

2. Room service

 Housekeeping carts with hand-sanitizing gel

 Cleaning plan which avoids two-person work, intersection, and allocating more time to the qualitative cleaning of the rooms

→ Deep cleaning of handles, switches, taps, etc.

3. Kitchen

Mandatory wearing of protective mask

→ Individual work tools as much as possible

→ Reinforcement of the frequency of cleaning protocols

→ Storage of clean dishes to protect from potential contamination

4. Room service-self-buffet-breakfast

Mandatory wearing of protective gear (mask, visor...)

 At the entrance, guests are encouraged to use gel

 Reservation will be staggered during service so that guests are not all arriving and departing at the same time

 Protection of the food presented in buffets

 Reinforcement of the frequency of cleaning protocols

 Disinfection of seats at each change of guest

 Ground markings for social distancing

5. Bars & Terraces

 Traffic plan to avoid people intersecting and for serving and clearing

 Only masked customers may move around the establishment

 Each customer must use gel when entering and leaving

 Single use / non collective menus

6. Nightclubs

Changing rooms and reception outfitted and equipped to store only the effects that can be contained in airtight compartiments

 The DJ station is organized so that no contact can be established (other than visual)

 Only masked customers can move or stand

 Use of gel for each entry and exit

 Single-use glasses recommended

 Reinforced and more frequent cleaning plan


Deconfinement protocol common to the whole profession HCR - Code of good sanitary conduct, May 31, 2020. Union of hotel trades and industries, Covid-19 - Sanitary guide for CHRD professionals, Edition of May 28, 2020.