CLEAN & SAFE We were distinguished with the award of the "Clean & Safe" seal, by INATUR I.P. because our establishment complies with the recommendations of the Directorate-General for Health to avoid contamination of spaces with SARS-CoV2 (new Coronavirus). Our number one priority is the safety, well-being and health of all our guests and employees. To ensure exactly that, we have established and implemented preventive safety, hygiene and safety measures and practices, in accordance with the recommendations and guidelines of the General Health Directorate, so that all our customers can feel safe and comfortable in staying or visiting our hotel. Our dedicated teams are trained and focused on keeping the environment that characterizes our hotel healthy and safe and are ready to provide any assistance. We face new challenges, but with the usual dedication we hope to welcome you soon. PREVENTION PROCEDURES AT INSTALLATIONS Signage and Information Customers will be able to learn about and access this Internal Protocol on the COVID-19 Coronavirus outbreak by requesting the Covid-19 file from the hotel's Reception or by consulting the hotel's website at thehotelmatola.com. Information on how to comply with basic infection prevention and control precautions regarding the COVID-19 Coronavirus outbreak is provided within the hotel. Hygiene plan Washing and disinfection, in accordance with this internal protocol, of surfaces where employees and customers circulate, ensuring the control and prevention of infections and antimicrobial resistance. Cleaning, several times a day, of surfaces and objects in common use (including counter-tops, light switches, doorknobs and cabinet handles). Wet cleaning is preferred over dry cleaning and the use of a vacuum cleaner. Air renewal of rooms and enclosed spaces is done regularly. In the food and beverage areas, the hygiene of utensils, equipment and surfaces was reinforced and the direct handling of food by customers and employees was avoided as much as possible. In the restaurant/cafeteria areas, effective cleaning is ensured when a customer leaves and another enters at the same table. The floor cleaning bucket and mop are cleaned and disinfected at the end of each use. These equipments are distinguished by areas. For the floor, washing is carried out with hot water and common detergent, followed by disinfection with a disinfectant solution. Cleaning is carried out at least twice a day. In sanitary facilities, washing is carried out with a product that contains detergent and disinfectant in the composition, in order to make disinfection more effective. Floor cleaning is carried out at least 3 times a day. Cleaning of common areas and areas with higher frequency of contact, including spaces where children may be playing, is reinforced several times a day. Suitability of the selected space for isolation Isolation places are some of our rooms, intended for people who can be detected as suspected cases or confirmed cases of COVID-19. These rooms have natural ventilation, have smooth and washable coatings, bathroom, stock of cleaning materials, surgical masks and disposable gloves, thermometer, autonomous waste container, waste bags, used clothes collection bags, Kit with water and some non-perishable foods. Adequacy of accommodation units The procedures for changing bedding and cleaning the rooms include two spaced intervention times and with adequate protection according to the internal protocol. The removal of bed linen and towels is done without shaking or shaking it, it is rolled from the outside to the inside, without touching the body, placed in specific closed and properly identified bags and delivered to the laundry service provider. The laundry service provider presents a declaration committing to the separate washing of bed linen and towels at around 60ºC, a declaration that can be requested at the hotel reception. After the customer's check-out, the pillows are replaced by others, properly sanitized and not used in a period of less than 72 hrs. The TV remote is protected in a plastic bag, duly disinfected after the customer's check-out. The air conditioning controller and the telephone are disinfected after the customer checks out. Sanitation equipment Alcohol-based antiseptic solution or alcohol-based solution dispensers next to entry/exit points, on all floors, at the entrance to the restaurant, bar, common sanitary facilities and other common areas. Liquid soap for hand washing and paper towels in all sanitary facilities.