Guidelines for managing guests and staff with Respiratory Symptoms in the hotel sector

Ministry of Health, Wellness, and Nutrition

Early Case Detection

Self-Reporting – encourage guests and staff to report respiratory symptoms (e.g, cough, fever, sore throat, shortness of breath) promptly. Screening – encourage screening of guests at check-in by reception staff and throughout the establishment.

Notification- Inform the public health authorities about any increases in cases (among guests and/or staff) or any occurrences that may pose a public health concern.

Medical Support and Referral

For Guests:

• Offer assistance when referring symptomatic guests with local healthcare providers.
• Provide guests with a list of nearby doctors’ offices, medical clinics and hospitals where such services are not available on compound.
• Maintain a log of reported cases among staff and guests for monitoring trends and identifying potential outbreaks.
• Contact guests and staff who have reported symptoms to ensure they receive adequate support and guidance.

For Staff:

• Encourage symptomatic staff to consult with healthcare professionals and follow prescribed treatments.
• Staff who have fever or respiratory symptoms consistent consistent should stay home. Sick leave policies should be flexible, non-punitive, and consistent with public health guidance.
• Employees who appear to have developed flu-like symptoms (i.e. cough, shortness of breath, etc.) upon arrival to work or become sick while at work should be separated from other employees and asked to seek medical attention.

Infection Prevention and Control Practices

For Guests:

• Provide masks to symptomatic guests and advise them to seek medical care should symptoms worsen or not resolve.

For Staff:

• Ensure staff interacting with symptomatic individuals (guests or other staff) wear appropriate PPE, including masks, gloves and gowns when necessary and observe proper hand hygiene.
• Conduct regular training sessions for staff on recognizing symptoms, proper hygiene practices, emergency protocols, proper PPE use, disposal, and hand hygiene protocols.

Cleaning and Disinfection

Personal Protective Equipment (PPE):

Cleaning staff should wear the recommended personal protective equipment including, disposable gloves and face mask for all tasks in the cleaning process and handling trash.

• Gloves should be compatible with the disinfectant products being used.
• Additional PPE might be required based on the cleaning/disinfectant products being used and whether there is a risk of splash.
• Gloves should be removed after cleaning a room or area occupied by ill persons. Clean hands immediately after gloves are removed. Cleaning staff should immediately report breaches in PPE (e.g., tear in gloves) or any potential exposures to their supervisor.
• Cleaning staff and others should clean hands often, including immediately after removing gloves.

Equipment and supplies for cleaning staff

• Disposable gloves,
• Mop.

Paper towel and/or absorbent material,

• Detergent solution,
• Water,
• Sanitizing agent, such as 5% domestic liquid bleach for disinfecting solutions or commercially prepared disinfecting chemicals.

How to Clean and Disinfect

Surfaces

• Review proper office and clinical area cleaning procedures.
• Cleaning and disinfection procedures must be appropriate for SARS-CoV-2 in health care settings, including those tings, including those patient-care areas in which aerosol generating procedures are performed.
• For disinfection, diluted household bleach solutions, alcohol solutions with at least 70% alcohol, and most common EPA-registered household disinfectants should be effective.

Follow the manufacturer’s instructions for all clear disinfection products (e…, concentration, application concentration, application method and contact time, ete Ensure cleaning product is not past its expiration date. Diluted household bleach solutions can be used if appropriate surface. mix household bleach

• Prepare a bleach solution by mixing: 5 tablespoons (1/3rd cup) bleach per gallon of water, 4 teaspoons bleach per quart water
• For soft (porous) surfaces such as carpeted floor, rugs, and drapes, remove visible contamination if present and clean with appropriate cleaners for use on these surfaces
• If the items can be laundered, launder items in accordance with manufacturer’s instructions using the warmest appropriate water setting for the items and then dry items completely
• Increase frequency of routine cleaning and disinfection.
• Cleaning staff should clean  and disinfect all areas (e.g., offices, bathrooms, and common areas), focusing especially on frequently touched surfaces (water coolers. countertops, doorknobs, seating, faucet handles, phones)

Guest rooms

• Clean and disinfect guests’ rooms regularly, focusing on high-touch surfaces such as door handles, light switches, and remote controls.
• Use EPA-approved disinfectants for effective pathogen removal.

Common Areas

• Increase the frequency of cleaning in high-traffic areas, such as lobbies, elevators. and restrooms.
• Use physical barriers or signage to limit access to areas visited by symptomatic individuals until cleaning is completed.

Hygiene Stations:

• Install hand sanitizing stations at key locations, such as entrances, lobbies, and restrooms.

Emergency Preparedness and Response Plans

Develop an outbreak response plan that outlines:

• The notification process of an event to public health authorities.
• Steps for temporary closure and disinfection, if necessary.
• Guidelines for accommodating large numbers of symptomatic individuals. These guidelines should be regularly reviewed and updated based on feedback, lessons learned, and updates from public health authorities.

Hospitality officials are advised to maintain heightened vigilance and strictly adhere to the recommended health guidelines.

The Ministry of Health, Wellness, and Nutrition will issue further updates as additional information becomes available.

For more information or to report any concerns, please contact the Epidemiology Unit at 468-5325 or 468-5323.