Sanitary Protocols in Martinique


“All the measures presented in this document have been developed in relation to what is known and available today on the spread of COVID-19.

They are subject to change as a result of additional scientific knowledge and government decisions.”

Requirements by categories

1. Management commitment and involvement

Management will distribute guidelines for each position, from reception and kitchen staff to cleaning staff and porters, through official written guides. Management will designate a supervisor to monitor compliance with established protocols. Daily reviews will take place.

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

2. Quality of internal trainings and communication

→  Providing a guide to best practices for the staff

→  Training of teams on the rules of health protocols (e-learning)


3. Social distancing protocol for employees

→  Protective mask must be worn

  Hand washing required at least every hour for dining room and food service staff. Special attention given to people with fragile health conditions

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

→  Clearly defined rules to ensure physical distance

4. Hygiene rules

→  Increased frequency of hand cleaning

→  Regular verification of the ventilation of confined spaces, air conditioners and CMVs (Continuous Mandatory Ventilation)

→  Measures to avoid contamination from 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

  Surface cleaning and disinfection plan according to the location

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

→  Increasing the frequency of cleaning touch surfaces

6. Barrier gestures in contact with clients

  Hand sanitizing gel terminal at the entrance to the facility

→  Clinest must wear a protective mask, except at the table

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

  Maximum 10 people per table

→  Ground markings in each waiting area

→  Manage the flow of guests and employees to avoid crossovers

→  Additional physical distancing barriers, especially in common areas such as reception areas, to reduce airflow and direct contact

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

7. Payment management

  All contactless payment methods are preferred.


8. Monitoring of compliance

→  The management teams ensure that the rules are respected.

9. Protocol for the teatment of suspected or confirmed cases of COVID-19 

→  Symptoms presented to all employees

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

10. Risk evaluation

→  The regulatory risk analysis for worker health and safety is updated to include COVID-19 assessment

→  Employees participate in risk analysis

Requirements by area

1. Reception

  Traffic plan to limit intersection

→  Promote reservations by phone, email and website

→  Solid barrier at the reception or in the reception area

→  Distinction 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 that avoids working in pairs, the intersection, and allocates more time to the qualitative cleaning of the rooms

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

3. Kitchen

  Wearing a protective mask is mandatory

→  Individual work tools as much as possible

→  Increased frequency of cleaning protocols

→  Storage of clean dishes to protect them from possible contamination

4. Room service-self-buffet-breakfast

  Protective equipment (mask, visor, etc ...) must be mandatory

  At the entrance, guests are encouraged to use gel

  Reservations will be staggered during the service so that guests do not all arrivie and leave at the same time

  Protection of food presented in buffets

  Increased frequency of cleaning protocols

  Disinfection of seats at each guest change

  Ground markers for social distancing

5. Bars & Terraces

  Traffic plan to avoid cossroads and to serve and to clear

  Only masked clients can move around the facility

  Each customer must use gel at the entrance and exit

  Diposable / non-collective menus

6. Nightclubs

  Locker rooms and reception areas designed and equipped to store only those items that can be contained in airtight compartiments

  The DJ station is organized in such a way that no contact can be made (other than visual)

  Only masked clients can move or stand upright

→  Use of gel for each entry and exit

  Recommended single-use glasses

  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.