Hygienic protocol to be respected in the accommodation

Introduction:

knowing the pathways of the disease is very important to control it. The routes of contagion are not yet fully accurate, but as a basic principle we know that respiratory viruses are generally spread via coughing, sneezing or touching contaminated objects. The virus can pass from one person to another from a distance of less than 2 m. through sneezing or coughing. The other way of contagion is hand contact with contaminated surfaces such as equipment, handles, doors, tables and chairs, taps, stair balustrades, power sockets and all objects used in common. , banknotes and all documents that are exchanged between people, so it is very important that after contact with any person or any object suspended to be contaminated by the virus, he washes his hands with soap and water.

Respect social distances:

one of the ways to tear the chain of contagion is to respect social distances, so the following points must be respected:

  • In case of meeting a guest / traveler, the distance of at least 1m must be respected.,
  • arrange the armchairs and chairs of the guests / travelers considering the safe distance of at least 1 m. between them and away from employees.,
  • One of the best ways to eliminate or reduce meetings between employees and guests is the use of plastic or glass barriers,
  • You must prevent yourself from being present in the crowded departments of the workplace, where there is the possibility of being contaminated with Covid-19,
  • To prevent the disease, the distance from 1m to 2m must always be respected. (the safe distance between the guest and the employees is at least 1 m.),
  • If there is any transport service for employees, half of the vehicle capacity must be used in order to respect the safe distance and in case of need to increase the vehicles
  • Observe a safe distance of at least 1 m. it is mandatory in common places and also on the way in and out,
  • Arrangement of the beds in the rooms must absolutely respect the minimum safe distance,
  • Arrangement of the dining table and chairs must respect the distance of at least 1m.,
  • If the pool is open, the minimum safe distance must always be respected.

Employees must perform the following procedures before entering the workplace:

  • Fill in self-declaration and report that you do not have respiratory symptoms related to covid-19 and do not have close contact with an infected and sick person,
  • Every day the employees, by chance, must be examined, in addition if someone needs to be quarantined at home, they must notify the employer and if not, the employer must prevent their entry into the workplace.

Hygiene and personal protection

  • one must not shake hands and kiss,
  • Wash your hands with soap and water or alcohol-based cleansers,
  • In the case of feeling the symptoms of a cold you must rest and use the mask correctly and in the case of feeling the most serious symptoms go to the clinics,
  • The personnel of the services related to cleaning, during the cleaning must use the protective suit, the mask, the boots and the gloves,
  • To register the presence of employees, the facial recognition system must be used,
  • To touch the elevator buttons you must use paper tissues,
  • You should use paper handkerchiefs while coughing or sneezing, in case there is no paper handkerchief available you should keep the inside of your elbow in front of your mouth,
  • No, a common handkerchief must be used to clean tables, chairs and other objects and any staff must use their own handkerchief or disposable handkerchiefs,
  • Hand contact with mouth, eyes and nose should be expected before disinfecting,
  • There will be a ban on smoking,
  • All staff of the canteen, kitchen and buffet must use personal hygiene equipment, such as a mask and gloves,
  • You absolutely must not wear a watch, bracelet, ring or any other such accessory.

In the event that the kitchen or buffet is open, the following points must be respected:

  • Salt, pepper, sumac, lumps, sugar and drinking water must be served in single-use packages,
  • All food before being served must be hygienically packaged,
  • All foods must be served in packages for single people,
  • All cooked food must be distributed with the right heat between employees and guests,
  • Salads and other side dishes can be served in packages with the production license.

Hygiene of tools and equipment

  • In kitchens and buffets, every time after serving the food, all dishes that are used for cooking and preparing the food must be washed and in the case of contact with a suspended person, these tools must be disinfected,
  • In the case of using disposable tablecloths on dining tables, these tablecloths must be changed after each service,
  • In the event that the gyms are active all objects and equipment must be disinfected at least once after each work shift,
  • Personal hygiene items must be used in the changing rooms and bathrooms.
  • surfaces that are in common contact such as: tables, armchairs, beds, buffet chairs, restaurants, stairs, handles, bathrooms, rooms, corridors, meeting rooms and armchairs in open spaces cleaned continuously,
  • The sheets, bed covers, pillow covers must be washed and disinfected every day,
  • In the rooms there must be a first aid box which must contain at least the following items:
  • A pair of disposable gloves, eye wash solution, a bottle of disinfectant for the skin and ferrite, material for washing preferably sanitizing gel, gauze, bandage, ointment for burns, scissors, cotton and some plaster.

Hygiene of the building

  • A vacuum cleaner must be used and the doors and windows of the salons must be left open,
  • Adequate air conditioning in the rooms and toilets must be used,
  • Piping system for liquid soap and paper handkerchiefs should be installed in the bathrooms,
  • The lift must have adequate air conditioning and must be disinfected continuously,
  • Generously insert instructions for washing hands properly, in restaurants and bathrooms,
  • Close any smoking rooms.

Other proceedings:

  • To decrease direct hand contact with the handles, the doors must not be closed completely,
  • Managers must monitor the conditions of meetings between employees and customers, assess the risk, choose the right method of control, and must be certain that personnel are using monitoring to prevent encounters.

Hygienic protocol to be respected in restaurants

Introduction:

knowing the pathways of the disease is very important to control it. The routes of contagion are not yet fully accurate, but as a basic principle we know that respiratory viruses are generally spread via coughing, sneezing or touching contaminated objects. The virus can pass from one person to another from a distance of less than 2 m. through sneezing or coughing. The other way of contagion is hand contact with contaminated surfaces such as equipment, handles, doors, tables and chairs, taps, stair balustrades, power sockets and all objects used in common. , banknotes and all documents that are exchanged between people, so it is very important that after contact with any person or any object suspended to be contaminated by the virus, he washes his hands with soap and water.

Therefore the following points must be respected:

1.Employees

  • Respect the distance of 1 to 2 meters between employees,
  • use air conditioning or leave the windows open,
  • In case it is necessary for people to meet closely, this meeting must occur in the shortest possible time and with a distance of at least 1 m.,
  • Employees must not have physical contact such as shaking hands,
  • There must be no crowds in the changing rooms, warehouses and around the workplace,
  • In the case of meeting with a guest / customer, a distance of at least 1 m must be respected,
  • If there is any room for the rest of the employees, the distance of at least 1 m must be respected. among the people,
  • If there is any transport service for employees, half of the vehicle capacity must be used in order to respect the safe distance and in case of need to increase the vehicles,
  • Customers’ dining tables and chairs must be arranged in such a way that a safe distance of at least 1 m can be observed. between people (after restaurants are authorized to give service in place).

2.Customers

  • Decrease the face-to-face meeting of employees with customers,
  • The cashier’s table must absolutely be equipped with the protective plastic or glass barrier and the mobile conveyor belt,
  • It is forbidden to pay with contacts and all payments should be made electronically or via the machine since in this last case it must be done absolutely by the same customer,
  • Services must be provided in such a way that no queues are made
  • The distances between the boards should be at least 1m.
  • The distance of 1 m must always be respected. to 2 m. to prevent contagion of the disease.

Protocol for Imam Khomeini International Airport (IKA)

  • All passengers who want to leave the country via IKA airport must have with them the negative result of the PCR test relating to Covid-19, otherwise, according to the health regulations there will be no possibility to leave a boarding pass and consequently get on the plane.
  • All passengers who want to enter the country via the IKA international airport must also have the negative result of the PCR test related to covid-19 with them and must deliver it to the border health experts who have settled at the airport, and in the case of lack of the test, the test is done right at the airport and the passenger is sent to quarantine until the time of obtaining the result.
  • All passengers, airport employees and anyone else before entering the terminal is checked by digital thermometer,
  • The salons of the terminal and all the busiest areas are continuously disinfected and sanitized,
  • It is mandatory to use the mask in the terminal
  • The stickers indicated to respect social distance are inserted in the terminal;
  • Passengers entering the village are monitored by thermographic cameras and after passing through the sanitation cabin they enter the village and their charges are sanitized by the machines.