TRAVEL ALERTS
Sanitary Protocols in Martinique
Hotels-Cafes-Restaurants
"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
Sources
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.
