GENERAL GUIDELINES FOR RE-OPENING Overview Guidelines To .

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GENERAL GUIDELINES FOR RE-OPENINGOverview Guidelinesto Re-opening

GENERAL GUIDELINES FOR RE-OPENINGNote:This is a living document which means as Government restrictions and Public Health guidelinesevolve, this document will also evolve to reflect new Government advice and changes to protocolswhen they emerge. All sectoral guidelines have been developed in line with the Government’sRoadmap for Reopening Society and Business and the Work Safely Protocol, based on the latesthealth guidance available from the Department of Health and the HSE. The links to latest guidelineswill be included throughout the document.The Tourism and Hospitality sectoral guidelines, aligned with the Work Safely Protocol, have beendeveloped collaboratively to assist businesses to apply guidance to their operations. The guidelinesare informed by the latest Government public health advice and related regulations.DisclaimerThe information contained within these operational re-opening guidelines can change from time totime, it must not by itself be relied upon in determining obligations or other decisions. Users of thisdocument must independently verify any information on which they wish to rely. It is expected thatall business owners and management will have familiarised themselves with the Work SafelyProtocol prior to re-opening and implemented all relevant requirements.Fáilte Ireland, their servants or agents, do not assume legal or other liability for any inaccuracy,mistake, misstatement, or any other error of whatsoever nature contained herein. Fáilte Irelandhereby formally disclaim liability in respect of such aforesaid matters.The information accessible in this document has been compiled from many sources that are notcontrolled by Fáilte Ireland. While all reasonable care has been taken in the compilation andpublication of the contents of this document, Fáilte Ireland makes no representations or warranties,whether express or implied, as to the accuracy or suitability of the information or materialscontained in this document. Due to the evolving nature of the COVID-19 pandemic this documentwill be subject to change.Access to and use of the information herein is entirely at the risk of the user. Fáilte Ireland shall notbe liable, directly, or indirectly, to the user or any other third party for any damage resulting from theuse of the information contained or implied in this document.Fáilte Ireland has endeavoured to attribute copyright or other intellectual rights to the rightfulowners where such course has been appropriate. Where any attribution has been missed oroverlooked Fáilte Ireland, on being informed, will correct this omission. By proceeding to use thisFáilte Ireland document you are accepting this disclaimer.Revision History:Version2Date ChangesChanges from previous version2.026/05/2021Update of information in line with Work Safely Protocol, Ventilation and other general guidance.1.426/04/2021Update of Ventilation in line with HSE advice1.323/12/2020Update of information in relation to Public Health advice.1.224/07/2020Information on government travel advice included1.109/06/2020Document PublishedBACK TO CONTENTS PAGE

GENERAL GUIDELINES FOR RE-OPENINGTable of ContentsIntroduction:3.3 Prevention of Cross-Contamination15Meeting & Overcoming the3.4 Managing Deliveries164. Definitions165. Useful Reference Documents176. Sector-Specific Guidelines186.1 Hotels & Guesthouses18COVID-19 Challenge41. What is COVID-19/Key Control Measures5How Does COVID-19 Spread?5Key Control Measures5Be Aware of Symptoms72. Health & Safety86.2 Self-Catering Properties182.1 Restructuring Workspaces96.3 Caravan & Camping Parks182.2 Physical Distancing Recommendations96.4 Activity Providers186.5 Visitor Attractions182.3 What to do in Suspected orConfirmed Cases of COVID-19106.6 Restaurants & Cafés182.3.a Suspected Case106.7 B&B and Historic Houses182.3.b Confirmed Case106.8 Pubs182.3.c Managing an Outbreak in the Workplace106.9 Spa186.10 Tourism Transport182.4 Antigen Diagnostic Tests (ADTs) & Rapid AntigenDiagnostic Tests (RADTs)112.5 Vaccination112.6 Cleaning & Disinfection122.7 Legionella132.8 Signage133. Hygiene/HACCP143.1 Cleaning of Communal Areas143.2 Cleaning/Disinfection of all Premises146.11 Business Conference & Business Events Venues 186.12 Hostels187. Welcome Standard Properties19Appendix 120Ventilation20Manual (Natural) Requirements20Mechanical Requirements20

GENERAL GUIDELINES FOR RE-OPENINGIntroduction: Meeting & Overcomingthe COVID-19 ChallengeCOVID-19 is an unprecedented challenge for the tourismsector.Before re-opening, businesses will need to review how theywork and employ new practices and procedures to ensureeveryone stays safe. As a result, Fáilte Ireland has developedoperational guidelines in line with the Health ServiceExecutive (HSE), Health and Safety Authority (HSA) and TheFood Safety Authority of Ireland (FSAI). VentilationThe proven importance of ensuring adequate freshoutside air circulation should be factored into operationalpractices. Further information regarding air conditioningand ventilation can be found in Section 5.D of the WorkSafely Protocol as well as Appendix 1.The risk of getting COVID-19 is higher in crowded andpoorly ventilated spaces where infected people spendlong periods of time together in close proximity. It isimportant to maximise ventilation in areas where peopleare in close contact. Smaller particles containing the viruscan stay suspended for longer periods of time. Dilution ofindoor air by opening windows and doors or usingmechanical ventilation (HVAC) systems can lower theairborne concentration and remove these smallerparticles from the air.Businesses must follow the Work Safely Protocol. TheNational Protocol has been developed under the aegis of theSafety Health and Welfare Act 2005. The Health and SafetyAuthority (HSA) is the compliance body and has full powers asset out in this legislation designated in relation to theimplementation of the National Protocol. Non-compliancecan result in the closure of a business.The guidelines were developed to instil confidence across thetourism sector and are based on the following considerations: Restructuring operationsTourism businesses of all types need to adapt theiroperations, review employee practices and consider thedesign of their business to ensure physical distancing andthe prevention of the spread of COVID-19. Putting dedicated resources in placeTourism businesses must ensure that they have dedicatedpersonnel to implement and operate a robust system thatprevents the spread of COVID-19. Equally importantly,they need to put processes in place that can deal withindividual and multiple cases of the disease that mayoccur. Guidance on International TravelA range of new measures and requirements, includingmandatory quarantine for travel from certain countries,for those travelling to Ireland is available HERE. It isimportant for employers to keep up to-date on travelrestrictions and requirements into the country as thesemay be subject to change on a regular basisCurrent government advice is available HERE.Click on the image below to be sent directly to theFáilte Ireland Business Support Hub.Adapting and enhancing hygiene practicesTourism businesses must adapt and implement enhancedprocedures in general cleaning & disinfection, storage andcleaning & disinfection of equipment. In particular, theyshould introduce and implement touchless solutionswhere possible. Focusing on best practice in food and beverage serviceTourism businesses must follow best practices includingHACCP, hand hygiene, physical distancing and respiratoryetiquette guidance (References to HACCP in this guidanceis for the purposes of food safety and the prevention ofCOVID-19).*Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.4BACK TO CONTENTS PAGE

GENERAL GUIDELINES FOR RE-OPENING1. What is COVID-19 / Key Control MeasuresA novel (new) coronavirus not previously seen in humans was identified in Wuhan, China in December 2019. This virus iscalled Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) and the disease that it causes is called CoronavirusDisease 2019 (COVID-19).The virus that causes COVID-19 (SARS-CoV-2) belongs to thesame family of viruses (coronaviruses) as the virus that causesSARS, but it is not the same virus.Because the symptoms of COVID-19 and the flu can be verysimilar, it can be difficult to identify COVID-19 based onsymptoms alone. That is why laboratory tests may be needed todetermine whether someone has COVID-19 or a different illnesssuch as the flu.Infected SurfacesIndirect contact, by touching surfaces (e.g. table, door handle)that an infected person has coughed or sneezed on and thentouching their eyes, nose or mouth. This is why hand hygiene isso important. Simple household disinfectants can kill the virus.Surfaces must be cleaned first and then disinfected.How long can COVID-19 survive on surfaces; Up to 72 hours on plastic & stainless steel Less than 4 hours on copper Less than 24 hours on cardboardHow Does COVID-19 Spread?The virus that causes COVID-19 can spread from person toperson through: Key Control MeasuresClose ContactAirborne SpreadThe following key Infection Prevention Control (IPC) measuresmust be implemented to manage the spread of COVID-19 inthe workplace and are outlined in further detail in the WorkSafely Protocol:Infected SurfacesClose Contact VentilationCOVID-19 is most commonly spread from person to personthrough respiratory droplets – small droplets from the nose ormouth of a person infected with the virus. For example, fromsomeone who is talking loudly, singing shouting, coughing orsneezing. Hand HygieneIt is very important to note that an infected person can spreadthis virus even if they do not have symptoms. This is whyphysical distancing (2 metres) is so important. Respiratory Hygiene Physical Distancing Cleaning & Disinfecting Use of Face Coverings Pre-Return to Work Measures Process for Dealing with Suspected Case of COVID-19 in theAirborne SpreadWorkplaceAirborne transmission is the spread of a virus in very tiny waterparticles, known as aerosols. This can happen over a longerdistance than droplets, such as across a room.COVID-19 can spread easily in crowded or poorly ventilatedareas.To protect against airborne transmission, keep indoor spacesaired out (ventilated) by opening windows and doors whenpossible. This reduces the risk of infected air building up in aroom, corridor or stairwell.It's much safer to meet people outdoors than indoors, even ifyou keep more than 2 metres apart indoors. Limiting Interaction in Customer Facing Roles Protecting at Risk Workers Working From Home (where possible) Travel to and from Work Contractors and Suppliers Antigen Diagnostic Tests (ADTs) & Rapid Antigen DiagnosticTests (RADTs) VaccinationFor further information see HEREAvoid crowded or stuffy places as much as possible. Leave alocation if it becomes crowded.Please see HERE for more information.5BACK TO CONTENTS PAGE

GENERAL GUIDELINES FOR RE-OPENING Promote Good PracticesThe HSE provides posters and signage that assist employersto promote employee and guest/visitor hygiene practices tominimise the risk of spread of COVID-19. To downloadexamples click hereHand HygieneEncourage employees to wash their hands regularly andthoroughly (at least 20 seconds) or use hand sanitiser whenhands are visibly clean.The Work Safely Protocol states that face coverings/masksare recommended in public areas in buildings, includingreceptions/foyers and also when moving throughoutbuildings.Government Public Health advice states that face covering/masks must be worn by customers when arriving to andleaving their table when in the restaurant and bar. Pleasesee HERE. Hand sanitisers for use against COVID-19 may be alcohol ornon-alcohol based.When choosing a hand sanitiser, it is important to ensurethat it is effective against COVID-19. Further informationon hand sanitisers is available in the Work Safely Protocol,found HERE.The spread of the virus is most likely when infected peopleare in close contact so the risk of getting COVID-19 is higherin crowded and poorly ventilated spaces where infectedpeople spend long periods of time together in closeproximity. It is important to maximise ventilation in areaswhere people are in close contact. While large dropletscontaining the virus will settle onto the surroundingsurfaces within seconds, smaller particles containing thevirus can stay suspended for longer periods of time. Dilutionof indoor air by opening windows and doors or usingmechanical ventilation (HVAC) systems can lower theairborne concentration and remove these smaller particlesfrom the air.There must be sufficient hand hygiene facilities throughoutthe premises and you must ensure these are appropriatelymaintained. Consideration should be given to installinglockable dispensers containing hand sanitiser.Hand hygiene must be performed; before you put on andafter you remove your face mask / covering.Please see here for more information. Cough EtiquetteEncourage employees to cough/sneeze into a tissue, theirupper sleeve or their elbow. When a tissue is used, theymust put it into the waste bin provided and clean theirhands immediately afterwards.Physical DistancingEncourage all employees to maintain 2 metre* separationfrom each other while working and when using communalareas such as toilets, canteens and changing rooms.Promote physical distancing when travelling to and fromwork as well as in their normal daily lives to limit exposure.Face CoveringsUnder current legislation, management and employees incustomer facing roles, who engage in or carry out workrelating to the preparation of, or service of, food orbeverages for consumption on the premises must wear aface covering. Management must ensure that employeesco

whether express or implied, as to the accuracy or suitability of the information or materials contained in this document. Due to the evolving nature of the COVID-19 pandemic this document will be subject to change. Access to and use of the information herein is entirely at the risk of the user. Fáilte Ireland shall not be liable, directly, or indirectly, to the user or any other third party .