Bed & Breakfasts/ Historic Houses - GUIDELINES FOR RE-OPENING
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GUIDELINES FOR RE-OPENING
Bed & Breakfasts/
Historic Houses
June 2020
Table of Contents
1. Introduction: 9. Arrival Area 23
Meeting & Overcoming the COVID-19 Challenge 3 10. Guest Bedrooms 25
11. Ensuite Bathrooms 30
2. Business Response/Action Plan 5 12. Shared Bathrooms 32
Monitoring & Supporting 5 13. Communal Areas 33
Policies & Processes 6 14. Dining Room 36
Communication 6 15. Breakfast Service & Buffet 38
Training 6 16. Seating & Order Taking 40
Cleaning & Frequency 7 17. Table Setting 41
Staffing Resources 7 18. Room Service 42
19. Food Preparation & Handling 43
20. Laundry 45
3. Guidelines 8
21. Office Area/Workspace 46
1. Pre-Opening Preparation 9
22. Suppliers & Deliveries 47
2. COVID-19 Preparation 11
23. Air-Conditioning & Ventilation 48
3. General Hygiene 13
24. Control of Waterborne Hazards 49
4. Employee Considerations (where appropriate) 17
5. Communications 18
6. Bookings 19 Appendix 1 50
7. Payment Facilities 20 Controlled and Uncontrolled Environments 50
8. On Arrival 21
GUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
Note: Disclaimer:
1. This is a living document, which means as Government restrictions The information contained within these operational re-opening guidelines can change
and Public Health guidelines evolve, this document will also evolve to from time to time. It must not by itself be relied upon in determining obligations or other
reflect new Government advice and changes to protocols when they decisions. Users of this document must independently verify any information on which they
emerge. All sectoral guidelines have been developed in line with the wish to rely. It is expected that all business owners and management will have familiarised
Government’s Roadmap for Reopening Society and Business and the themselves with the Return to Work Safely Protocol prior to re-opening and implemented all
Return to Work Safely Protocol, based on the latest health guidance relevant requirements.
available from the Department of Health and the HSE. The links to Fáilte Ireland and B&B Ireland, their servants or agents, do not assume legal or other
latest guidelines will be included throughout the document. liability for any inaccuracy, mistake, misstatement, or any other error of whatsoever nature
2. Where this document refers to employees, please take this to contained herein. Fáilte Ireland and B&B Ireland hereby formally disclaim liability in respect
reference the owner of the property where there are no employees. of such aforesaid matters.
3. Given the personalised nature of B&Bs and Historic Houses, The information accessible in this document has been compiled from many sources that are
considerations will have to be given to shared living areas, specifically not controlled by Fáilte Ireland. While all reasonable care has been taken in the compilation
ensuring physical distancing is adhered to. It is recommended that all and publication of the contents of this document, Fáilte Ireland makes no representations or
owners should explore suitable options for their own situation. warranties, 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
4. This document should be reviewed in conjunction with the Overview pandemic, this document will be subject to change.
Guidelines to Re-Opening document on www.failteireland.ie.
Access to and use of the information herein is entirely at the risk of the user. Fáilte Ireland
5. Current physical distancing guidance is in line with Public Health shall not be liable, directly, or indirectly, to the user or any other third party for any damage
advice. This document will evolve to reflect new Public Health advice resulting from the use of the information contained or implied in this document.
and changes to protocols as and when they emerge.
Fáilte Ireland has endeavoured to attribute copyright or other intellectual rights to the
6. Physical distancing of 2 metres* (see note 5 above) does not apply rightful owners where such course has been appropriate. Where any attribution has been
within members of the same household. Physical distancing is missed or overlooked Fáilte Ireland, on being informed, will correct this omission. By
required between individuals that are not from the same household. proceeding to use this Fáilte Ireland document you are accepting this disclaimer.
Revision history:
Version Date Changes Changes from previous version
1.1 09/06/2020
1.2 03/07/2020 Additions from HPSC COVID-19: Guidance for Food Service Businesses v0.3 15.06.2020 and change in design
1.3 24/07/2020 Clarification for Contact Tracing requirements, information on government travel advice and updated Appendix 1
*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.
2 BACK TO CONTENTS PAGE
GUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
1. Introduction:
Meeting & Overcoming the COVID-19 Challenge
COVID-19 is an unprecedented challenge for the tourism sector. ■ Adapting and enhancing hygiene practices
Tourism businesses must adapt and implement enhanced procedures in HACCP**, general
Before re-opening, businesses will need to review how they work and employ new practices and cleaning, storage and cleaning of equipment. In particular, they must introduce and implement
procedures to ensure everyone stays safe. As a result, Fáilte Ireland, in consultation with Sectoral Bodies, touchless solutions where possible. References to HACCP in this guidance is for the purposes of
has developed operational guidelines in line with the Health Service Executive (HSE), Health Protection food safety and not the prevention of COVID-19.
Surveillance Centre (HPSC) and the Food Safety Authority of Ireland (FSAI)
■ Focusing on best practice in food and beverage service
As part of this, Fáilte Ireland has created this set of specific guidelines in consultation with B&B Tourism businesses must follow best practice in service and physical distancing to promote the
Ireland (B&BI), to help you re-open your B&B or Historic House. You can be reassured that these health of employees and guests.
recommendations are underpinned by advice made available from the HSA, HSE, HPSC, FSAI,
■ Food service businesses as ‘controlled’ environments
World Health Organisation (WHO) and other relevant bodies.
Public and private venues or workplaces are considered controlled environments. This includes
Businesses must follow the Return to Work Safely Protocol. The National Protocol has been developed food and consumption businesses such as restaurants, cafés and pubs and bars that serve a
under the aegis of the Safety Health and Welfare Act 2005. The Health and Safety Authority (HSA) is substantial meal.
the compliance body and has full powers as set out in this legislation designated in relation to the
Uncontrolled environments are settings where people have open access to the premises and
implementation of the National Protocol. Non-compliance can result in the closure of a business.
generally don’t know each other and are unlikely to be in close contact with each other for an
The guidelines were developed based on the following considerations: extended period of time. Examples include supermarkets, retail stores, shopping malls and
takeaway-only food outlets.
■ Restructuring operations
For further information on travel advice for international visitors view the Government’s COVID-19
Tourism businesses of all types need to adapt their operations, review employee practices and
Travel Advice HERE.
consider the design of their business to provide a safe environment for guests and employees and
ensure physical distancing and the prevention of the spread of COVID-19. Additional details on controlled and uncontrolled environments can be found in Appendix 1.
■ Putting dedicated resources in place
Tourism businesses must ensure that they have dedicated personnel to implement and operate a
robust system that prevents the spread of COVID-19. Equally importantly, businesses need to put
processes in place that can deal with individual and multiple cases of the disease that may occur.
*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.
3 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
■ Food safety and COVID-19 safety These guidelines have been created in line with the Government’s Roadmap for Reopening Society
There are no reports of transmission of COVID-19 via food. The main mode of transmission is from and Business. This is a document that will evolve in line with the roadmap, taking into account any
person to person. Food business operators must continue to apply their food safety management changes to the restrictions or physical distancing.
systems, based on the principles of HACCP.
While we have attempted to cover all relevant issues, you must bear in mind that this is a non-
The requirement in legislation is to have a Food Safety Management System in place based on the exhaustive document and it may not cover all situations that you may encounter. As circumstances
principles of HACCP. ISO 340:2007 is one of the available approaches to achieve this. A Health and change, any procedures you implement must be monitored to ensure they remain up-to-date and in
Safety statement was already required, and is still a requirement. The COVID-19 Response plan is line with international best practice guidance and the Government’s Public Health advice.
also a requirement of the Return to Work Safely Protocol.
In addition, food business operators will be required to introduce a COVID-19 safety management
system which will include enhanced hygiene, cleaning and disinfection, staff training and health
checks, as well as physical distancing. This is to protect against the transmission of the virus to or
between staff, customers and other people who enter their premises. Any COVID-19 precautions
must not compromise food safety.
For advice and information on food safety during COVID-19 and for food businesses re-opening,
the Food Safety Authority of Ireland (FSAI) website is a useful resource which is regularly updated.
Please see HERE for more information.
■ As far as reasonably possible, a distance of 2 metres* and a minimum of 1 metre* should be
maintained between employees and others. Where 2 metres* is not possible all other measures to
protect employees should be in place.
Within a B&B or Historic House, the physical distancing measures outlined in the HPSC COVID-19:
Guidance for Food Service Businesses apply in the dining room only as it is considered a controlled
environment. This means that physical distance can be reduced to 1 metre* in controlled
environments if the risk mitigation requirements outlined in Appendix 1 have been met.
*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.
4 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
2. Business Response/Action Plan
Creating an Action Plan will help to clarify what is required to overcome the threat of COVID-19 and give your employees and guests confidence that they are safe.
In developing an Action Plan, the first step you must take is to familiarise yourself with the latest The plan must reassure employees and visitors that safeguarding their health and safety is of the
guidelines from the following sources: utmost importance. It must also ensure that your operations continue to run in an efficient
and safe manner.
■ Health Service Executive (HSE)
A link to the Templates and Checklists can be found HERE.
■ Health & Safety Authority (HSA)
■ Health Protection Surveillance Centre (HPSC) You must review the plan regularly and amend it as new regulations, guidelines and procedures come into
force. Experience and feedback will inform how appropriate and effective the plan is.
■ Irish Government Departments
For further information on the development of your Action Plan, see HERE
■ Food Safety Authority of Ireland (FSAI)
■ World Health Organisation (WHO)
Monitoring & Supporting
Information from these sources will help to shape your plan of action. You must also: A COVID-19 Coordinator (most probably the owner in a B&B or Historic House) must be appointed to
ensure new procedures are adhered to. Adherence to this protocol will only be achieved if employers
■ Complete a risk assessment to identify what operational changes you need to make in your
and workers have a shared responsibility to implement the measures contained in this protocol in
business.
their place of work. A collaborative approach to the implementation of the protocol is essential to
■ Review all standard operating procedures (SOPs) to define and note what you are changing. achieve success and maximum buy in.
■ Create a communication plan to inform employees and visitors of what you are changing, what Each workplace should appoint at least one lead worker representative charged with ensuring that
you need them to do and how you expect everyone to act and behave. COVID-19 measures are strictly adhered to in their workplace. The person(s) undertaking the role
■ Visit the HSA website for templates, checklists and advice on the Return to Work Safely must receive the necessary training and have a structured framework to follow within the organisation
Protocols. Please see HERE for more information. to be effective in preventing the spread of the virus. Employers should have regular and meaningful
engagement with their worker representative, workers and/or their recognised Trade Union or other
A number of activities will require review e.g. workflows, operations, etc. For advice on re-opening,
representative (including health and safety committee where it exists) about the measures being put
visit the FSAI website. Please see HERE for more information.
in place to address the occupational exposure to COVID-19 in the workplace. Employers should
provide a COVID-19 induction training for all workers on their return.
*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.
5 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
The number of worker representatives for COVID-19 appointed should, ideally, be proportionate to Communication
the number of workers in the workplace and this person(s) should be clearly identifiable in the
■ You must share the plan with all employees prior to them returning to work. If it’s updated at any
workplace. Employers and worker representatives will work together to ensure that all the actions in
time, you must make sure everyone knows what has changed.
this protocol are fully adhered to in order to ensure the suppression of COVID-19 in the workplace.
■ Giving guidelines to employees on how they communicate the Action Plan to guests ensuring
Section E of the National Protocol sets out the steps for employers and workers to reduce the risk of
everyone gives the same message and there is no inconsistency.
exposure to COVID-19.
■ Make sure an up-to-date list of the contact information of all employees, including emergency
These provisions include: telephone numbers, is always readily available.
■ Consulting with the workplace representatives in the development of a COVID-19 response plan. ■ Regularly review all COVID-19 related signage and notices throughout the premises to ensure they
display the latest HSE and Government Public Health advice recommendations. Signs must be
■ Developing/Amending policies and procedures for prompt identification and isolation of workers
placed in prominent and relevant positions, be legible and, where appropriate, be offered in
who may have symptoms of COVID-19.
multiple languages.
■ Developing, consulting, communicating and implementing workplace changes or policies. Specific
reference is made to agreeing with workers, any temporary restructuring of work patterns that
may be required to implement the COVID-19 prevention measures in the workplace. There is also Training
provision for the lead worker representative to be involved in communicating the health advice Property owners must inform all employees of the measures being adopted to manage the threat of
around COVID-19 in the workplace. COVID-19. Use the most appropriate training channels to do this and ensure that employees stay at
home and seek medical attention if they have key symptoms such as a high temperature or shortness of
Policies & Processes breath.
Property owners need to review all business policies and standard operating procedures across each There is an obligation on employers to ensure that employees are aware that they must not attend
department to reflect operational changes. In particular, this means: work if they have symptoms. This is essential to ensure that the virus does not spread.
■ Defining and documenting a clear plan of action in the event of a suspected case of COVID-19 You must organise information briefings that cover all the basic protective measures against
among guests and/or employees. COVID-19 and the signs and symptoms of the disease. In particular, make sure you cover:
■ Defining and documenting the correct and appropriate use of Personal Protective Equipment (PPE) ■ Hand and respiratory hygiene and physical distancing measures
where required. This must be in line with the Government’s Public Health advice.
■ Correct use of PPE
■ Developing a policy for the care of employee uniforms to
■ Cleaning/disinfection regimes
ensure they are appropriately maintained.
■ Employee health and what to do if feeling unwell
■ Unwell guest/dealing with suspected cases/liaising with authorities.
*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.
6 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
Cleaning & Frequency
■ In general, cleaning must be carried out at least twice a day.
■ Ensure contact/touch surfaces such as table tops, work equipment, door handles and handrails are
visibly clean at all times and are cleaned and disinfected at least twice daily.
■ Implement modified cleaning intervals for rooms and work areas. This applies especially for toilet
facilities and communal spaces. Cleaning must be performed at least twice per day and all areas
must be visibly clean at all times.
Cleaning of work areas must be conducted at regular intervals. Further information on cleaning in
non-healthcare settings is available from the ECDC HERE or from the Government HERE.
Staffing Resources
Property owners should review rotas in line with The National Protocol E, subsection 3 which provides
that full consultation on these matters is required to ensure sufficient employees are available to
maintain physical distancing while completing the tasks to the required standards. Employee
scheduling must ensure more time is allocated for cleaning and encourage employees to work alone if
possible.
To achieve this, you should:
■ Consider flexible shifts where appropriate.
■ Schedule small teams.
■ Keep the same team combinations to limit employee interaction. This will assist should contact
tracing be required.
You will also need to plan for the impact of employee absences; this may involve reallocating
employees from non-essential tasks. Where appropriate, cross-training employees will help maintain
staffing levels within your property. Employees who have not had close contact with a confirmed case
should continue taking the usual precautions and attend work as usual.
As far as reasonably possible, a distance of 2 metres* and a minimum of 1 metre* should be
maintained between employees. Where 2 metres* is not possible all other measures to protect
employees should be in place. You must apply the Return to Work Safely Protocol.
*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.
7 BACK TO CONTENTS PAGE3. Guidelines
GUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
1. Pre-Opening Preparation
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated risks? Minimum Requirements controls can you to action of control be recorded
employees? put in place? the control? measures? and audited?
While everything is fresh in your mind, review and update your
Business Continuity Plan.
What worked well? Prior to re-opening
Business Continuity ■
Business Continuity and ongoing
Plan not updated What did not work?
■ thereafter.
■ What workarounds or temporary measures did you put in
place? Should these now be included in the way you work?
Review all costs to determine if savings can be made. Review Supports on Prior to re-opening
Cost of products and
Financial Difficulties Fáilte Ireland COVID-19 and ongoing
services Shop around to get different quote from suppliers, if appropriate. Support Hub. thereafter.
If any temporary changes were made to your insurance policy for Review Supports on
Insufficient insurance
Review insurance the duration of the closure, review and ensure that all required Fáilte Ireland COVID-19 Prior to re-opening.
cover
cover is now in place. Support Hub.
Contact suppliers of standing orders which were cancelled e.g.
Product/Service not
Standing Orders newspapers, local food suppliers, waste management, laundry Prior to re-opening.
supplied
services, etc to reinstate your orders.
Review Public Health
Insufficient Cleaning/ Ensure orders are placed with suitable suppliers for cleaning and advice regularly
Throughout the
Protective Item disinfection supplies as well as protective items (e.g. gloves, for updates on Prior to re-opening.
property
supplies aprons, etc.) in line with the Government’s Public Health advice. recommended usage of
protective items.
*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.
9 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated risks? Minimum Requirements controls can you to action of control be recorded
employees? put in place? the control? measures? and audited?
The property should always have a medical kit available that
includes the following items:
■ Germicidal disinfectant/wipes for surface cleaning tissues.
When dealing with a ■ Face/eye masks.
Cross contamination At all times.
First Aid incident Note that disposable face masks can only be used once.
■ Gloves (disposable)
■ Protective apron (disposable)
■ Biohazard disposable waste bag.
Updated contact lists for employees must be maintained along Prior to re-opening
Contacting Update employee
Lack of information with a record of rotas identifying employees on the same shifts and ongoing
employees details regularly.
(where appropriate) in the event of a COVID-19 positive case. thereafter.
*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.
10 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
2. COVID-19 Preparation
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated Minimum Requirements controls can you to action of control be recorded
employees? risks? put in place? the control? measures? and audited?
A COVID-19 Coordinator (probably the owner of the business) must be
Prior to
COVID-19 related appointed to monitor the implementation of and adherence to new procedures. Regular briefings
Throughout the re-opening
changes not applied The role also includes providing guidance and support to all employees and on COVID-19 to all
property and ongoing
appropriately guests, and implementing changes in requirements following a review of employees.
thereafter.
activities and procedures.
If possible, identify an area / room on the premises where any guest or See Section 2.3 of
employee showing possible COVID-19 symptoms can be isolated from other Overview Guidelines
people. From there, the individual can travel home to seek medical attention to Re-opening for
In the event of
Suspected or elsewhere. more information
Throughout the a suspected or
Confirmed case of on what steps to
property It is essential to clean and disinfect this isolation area thoroughly after it has confirmed case
COVID-19 take in the event
been used. of COVID-19.
of a suspected or
In the event of a suspected case of COVID-19 among resident(s), the guest confirmed case of
room must be removed from service until cleaned and disinfected. COVID-19.
All employee Define and document the correct and appropriate use of Personal Protective Review the
interactions with Equipment (PPE) items e.g. gloves, aprons, etc. where required throughout your Government’s
guests and each property. This must be in line with the Government’s Public Health advice. Public Health advice
Inadequate protection Prior to re-
other; regularly for updates
from COVID-19 opening.
Prepare for implementation e.g. source protective items, brief employees, etc. on recommended
When cleaning usage of protective
rooms, etc Ensure employees (where appropriate) are trained on correct usage.
items.
*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.
11 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated Minimum Requirements controls can you to action of control be recorded
employees? risks? put in place? the control? measures? and audited?
Provide information on your COVID-19 policies/procedures in a prominent place
on the website.
Consider including the following:
■ Welcome note from the Owner, thanking the guest for their planned visit
■ Information on the newly modified cleaning and disinfecting regimes at the
property e.g. more frequent cleaning of communal areas, cleaning protocols
for each guestroom, etc.
Prior to
■ New behaviour from employees that guests may notice during their stay e.g.
re-opening
physical distancing, hand hygiene, protective items etc.
Guest confidence Your website and reviewed
■ New behaviour required of guests during their stay e.g. physical distancing, regularly
hand hygiene, adhering to employees requests, etc. thereafter.
■ Give an overview of your protocol for dealing with guests who may become
sick during their stay
■ Confirm that Government’s Public Health advice has been implemented and
is being adhered to at all times
■ Give updates on cancellation and refund policies.
Reassure the guests that a visit to your property will be enjoyable and COVID-19
free.
*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.
12 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
3. General Hygiene
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated Minimum Requirements controls can you to action of control be recorded
employees? risks? put in place? the control? measures? and audited?
The Irish Government has recommended wearing face coverings in situations
where it is difficult to practice physical distancing. This may help prevent people
who do not know they have the virus spreading it to others.
The Return to Work Safely Protocol states: ‘Make face masks available to the
worker in line with Public Health advice’. If masks are worn they must be clean
and they must not be shared or handled by other colleagues. Employers and Review Public Health
Prior to
Spread of COVID-19 employees must keep up-to-date with the latest Public Health advice issued in advice regularly
Throughout the re-opening
due to poor respiratory regard to masks by Gov.ie/NPHET. for updates on
property and ongoing
hygiene It is important that employers check regularly for updates on the usage of face recommended usage
thereafter.
masks as advice may be updated. of face coverings.
Please see HERE for more information.
If a mask is worn, you should still do the important things necessary to prevent
the spread of the virus e.g. hand washing, covering mouth and nose when
sneezing and coughing, refrain from touching your face.
*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.
13 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated Minimum Requirements controls can you to action of control be recorded
employees? risks? put in place? the control? measures? and audited?
All employees must wash their hands frequently and as required, for a minimum
of 20 seconds or use sanitiser regularly if hands are visibly clean.
Hands must be washed as often as necessary, but always in the following
circumstances:
■ Before starting work
■ Before handling cooked or ready-to-eat food
■ Before eating
■ After handling or preparing raw food Hands must always
Spread of COVID-19
Throughout the ■ After handling waste be washed before
due to poor hand At all times.
property putting on or after
hygiene ■ After cleaning duties including sweeping/mopping etc.
removing PPE.
■ After using the toilet
■ After blowing nose, sneezing or coughing
■ After eating, drinking or smoking
■ After handling money
■ At the end of a shift.
This list is not exhaustive.
For more information view FSAI.ie, HERE.
Prior to
Prior to re-opening, install units to dispense hand sanitiser as required
Throughout the re-opening
Hygiene standards throughout the property, paying particular attention to communal areas,
property and ongoing
employee areas, etc.
thereafter.
*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.
14 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated Minimum Requirements controls can you to action of control be recorded
employees? risks? put in place? the control? measures? and audited?
Prior to
Throughout the Ensure that you have adequate hand sanitiser supplies as it should be provided Touchless dispensers re-opening
Hygiene standards
property at all entry and exit points throughout the property. where possible. and ongoing
thereafter
Soap and hand sanitiser dispensers, disposable tissue dispensers, and other Prior to
Throughout the similar devices must be checked prior to re-opening. re-opening
Hygiene standards
property Defective units must be rapidly repaired or replaced and, where possible, have a and ongoing
touchless operation system. thereafter.
Property owners must review cleaning procedures and update these if any
cleaning products are changed.
Consider if an
Ensure that appropriate cleaning products are used for all tasks throughout the external cleaning
property. contractor is Prior to
Incorrect use of During the required. re-opening
cleaning products cleaning process Use all products as per manufacturer instructions with regard to dilution/ Research new and ongoing
method of application/duration of use in order to ensure effectiveness. product options thereafter.
regularly to ensure
See Section 2.4 and Section 3.2 of Overview Guidelines to Re-opening for
best practice.
more information on using disinfectants to kill germs and stop the spread of
COVID-19.
Prior to re-opening your business, implement a thorough cleaning regime of
frequently touched hard and soft surfaces throughout the property. Consider if an
external cleaning Prior to
Spread of COVID-19 If disinfection of an area is required it must be performed in addition to cleaning,
Throughout the contractor is required re-opening
through contaminated never as a substitute for cleaning.
property to carry out this and ongoing
surfaces
For more information please see the National Return to Work Safely Protocol cleaning regime prior thereafter.
and the ECDC report on environmental cleaning in non-healthcare settings to re-opening.
during the COVID-19 pandemic.
*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.
15 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated Minimum Requirements controls can you to action of control be recorded
employees? risks? put in place? the control? measures? and audited?
Where bins are in place ensure that lidded pedal bins are provided with plastic Empty and
and tied liners and bins are visibly clean at all times. disinfect
Cross contamination Open bins
Empty refuse bins and clean and disinfect interior and exterior at regular regularly
intervals and when visibly dirty. (as required).
Ensure all rubbish bags are immediately disposed of in appropriate external
facilities (e.g. external waste bin). Regularly
Cross contamination Rubbish disposal
Employees disposing of rubbish must wear appropriate protective wear e.g. (as required).
gloves.
Windows in rooms and other closed areas should be opened during daily routine
cleaning and air-ventilated for at least one hour after cleaning. Regularly
Poor ventilation All areas
Increased ventilation of guest bedrooms for at least one hour is recommended (as required).
after guest check-out and before cleaning takes place.
*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.
16 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
4. Employee Considerations (where appropriate)
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated risks? Minimum Requirements controls can you put to action of control be recorded
employees? in place? the control? measures? and audited?
Insufficient scheduling
Resourcing Contact all employees re re-opening and provide rota details. Prior to re-opening.
of employees
Train all employees in the revised SOPs and processes Prior to re-opening
Untrained/uninformed Ongoing daily briefings for
All employees developed to address COVID-19, outline required changes in and ongoing
employees all employees.
guest interactions, and clarify expectations. thereafter.
Consider flexible shifts
where appropriate.
Tasks may take longer to complete due to physical distancing Encourage employees to
requirements and increased hygiene procedures. As a result, work alone or schedule
you should allow more time for cleaning your property. small teams of two and Prior to re-opening
Insufficient scheduling
Resourcing keep the same team and ongoing
of employees Review rotas ensuring appropriate level of staffing to maintain combinations where thereafter.
physical distancing while completing tasks to the required possible to limit employee
standards as per SOPs. interaction.
This will assist should
contact tracing be required.
Implement policy for the care and maintenance of uniforms, Consider the use of
where required, for example only wear uniform in work and disposable aprons for
Contamination Employee Uniforms not externally outside of the premises. employees with cleaning At all times.
Employee uniforms, where applicable, must be laundered responsibilities to protect
daily. uniform.
Handling of Employee process All operational documents e.g. SOPs, recipes, rotas, local
Provide documentation in Disinfect regularly
documentation by and procedure contact details, etc. used by employees to be laminated if
soft copy. (as required).
various employees documents possible.
*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.
17 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
5. Communications
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated risks? Minimum Requirements controls can you put in to action of control be recorded
employees? place? the control? measures? and audited?
Information should only be taken from designated official sites
i.e. HSE, FSAI, etc.
■ Irish Government Departments
Lack of accurate Displayed on Check regularly and
■ Health Service Executive (HSE)
information website update as required.
■ National Return to Work Safely Protocol
■ Health & Safety Authority (HSA)
■ Food Safety Authority of Ireland (FSAI)
Provide employees with clear and consistent message to
Lack of accurate Interactions with guests enquiring by email and phone, including a reference Check regularly and
information guests to containment measures in place e.g. physical distancing, update as required
hygiene measures, etc.
Prior to re-opening
Displayed on Provide clear information on cancellation policy in place
Cancellation policy and ongoing
website during COVID-19.
thereafter.
Review all COVID-19 related signage and notices, to ensure
Where possible, laminate
that they feature latest recommendations. Replace where
Inaccurate information all signage and disinfect Prior to re-opening
Throughout the outdated, torn or damaged.
provided due to regularly. Check regularly and ongoing
property
outdated signage Consider offering signage in multiple languages, if appropriate. for updated signage and thereafter.
recommendations.
HSE Printable Resources
*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.
18 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
6. Bookings
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated risks? Minimum Requirements controls can you put in to action of control be recorded
employees? place? the control? measures? and audited?
Review and update cancellation and refund policy in line with
business requirements.
Cancellation/
Customer satisfaction Communicate clearly to guests at time of booking Prior to re-opening.
Refund policy
(e.g. website, confirmation email).
Define the time frame within which refunds can be offered.
Contact all existing bookings to reassure them that you have Highlight any changes to
Bookings cancelled re-opened and are ready to welcome them. Prior to re-opening
Existing bookings their booking due to the
or lost to and during first
cancelled or lost Depending on the type of booking, this can be done by email new COVID-19 processes/
competitors month.
or phone. procedures.
Re-open and update your online sales channels including your
property's website, OTA sites, and channel managers ensuring
that your new pricing strategy is implemented. Review Supports on Fáilte Prior to re-opening
Potential online sales
OTA Sales Channels Ireland COVID-19 Support and ongoing
lost In your property description, include details of your new Hub. thereafter.
approach post-COVID-19, as well as changes to policies such
as refunds, cancellations, etc.
Update your website to include fresh messages and to reflect
any changes made to prices/products/packages.
Loss of sales due
Highlight any innovations that have been implemented as a Review Supports on Fáilte Prior to re-opening
to poor marketing
Your Website result of COVID-19. Ireland COVID-19 Support and ongoing
information on
Hub. thereafter.
website Share interesting stories about your employees/property/
customers to keep your property front of mind for customers
and reassure them that they will enjoy their stay.
*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.
19 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
7. Payment Facilities
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated risks? Minimum Requirements controls can you put in to action of control be recorded
employees? place? the control? measures? and audited?
Encourage the use of card and contactless payments where
possible, or prepayment prior to arrival.
Debit/credit card machines to be cleaned and disinfected after
When taking Online payment facilities to
Payment facilities each use. As required.
payment be considered.
If handling cash, employees should be provided with gloves.
Correct hand hygiene is essential whether wearing gloves or
not when handling cash.
Receipts/invoices for When issuing Offer to email invoices or confirmation of payment to guest
As required.
guests receipts after their departure.
*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.
20 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
8. On Arrival
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated risks? Minimum Requirements controls can you put in to action of control be recorded
employees? place? the control? measures? and audited?
Consider allocating check-in
Unable to maintain Review check-in times to allow an extended check-in window, times for guests on booking. Prior to re-opening
physical distancing eliminating multiple groups arriving at the same time.
On arrival/check-in Consider encouraging one and ongoing
due to multiple groups
Ensure physical distancing measures are applied at all times. person to represent each thereafter.
arriving
group for checking-in.
Place a sign in the entrance
Do not shake hands with guests and/or others. area to highlight this in a
friendly manner e.g. ‘Please
Contamination due to Adhere to physical distancing guidelines as specified by the
On arrival don’t take offence if we At all times.
physical greeting Government’s Public Health advice.
don’t shake hands – this is
HSE Updates GOV.ie Updates for your safety. We value
your custom’.
Use pre-registration where possible.
If not possible, register guest on arrival whilst ensuring
Remove pens.
physical distancing is adhered to.
Employees maintain own
Contamination Registration process Keep contact tracing records for guests. Explain that the At all times.
pen and disinfect it after
reason for keeping these records is to provide them to Public
each use; replace regularly
Health for contact tracing in the event that someone becomes
as required.
ill with COVID-19.
Details must be retained for one month.
Contamination from Disinfect all room keys/cards after each use e.g. guest has
Check-in/Check-out After each use.
room keys/cards checked out, employee handling, etc.
*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.
21 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated risks? Minimum Requirements controls can you put in to action of control be recorded
employees? place? the control? measures? and audited?
Do not touch or open doors of cars or taxis to greet guests on
Cross contamination arrival.
Guest arrival/
from guests and If touching an arriving vehicle or guest luggage is necessary, At all times.
luggage
luggage wash hands immediately or use hand sanitiser after each
arrival.
Hand sanitiser dispenser
Ensure hand sanitiser is available at the entrance. Ensure
to be touchless whenever
sanitiser has a minimum of 60% alcohol content.
Cross contamination On arrival/Entrance possible. At all times.
Signage should be displayed encouraging hand/respiratory
Routinely check that
hygiene.
dispenser is in working order.
*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.
22 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
9. Arrival Area
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated risks? Minimum Requirements controls can you put in to action of control be recorded
employees? place? the control? measures? and audited?
Cleaning and disinfecting must take place at least twice daily
and during busy periods.
Particular emphasis should be placed on frequently touched Consider where doors can
surfaces, which should be visibly clean at all times, such as: be kept open, keeping fire
regulations in mind. Regularly
Hygiene standards Entrance/Hallway ■ Internal and external doors
Provide employees with (as required).
(e.g. door plates, handles, releases)
appropriate cleaning
■ Hard surfaces (e.g. tables, countertops, light switches)
supplies to use.
■ Stair handrails
■ Seating and furnishings (e.g. arms of chairs).
Furniture (e.g. seating) in the arrival area, and other physical
layouts must be rearranged to ensure appropriate physical
distancing per Government Public Health advice. Regularly re-organise
Unable to maintain Regularly
Entrance/Hallway furniture where it has been
physical distancing Guests should be advised to stand at least 2 metres* away (as required).
moved.
from other groups of people who are not from the same
household at all times.
Ensure signs are placed in prominent position.
Signage needs to be clear and concise, factual and accurate Ensure that guests adhere
Unprofessional and and must be accompanied by clear and visible markings that to physical distancing
Entrance/Hallway illustrate the safe distancing protocol. At all times.
inaccurate signage guidelines in the entrance/
Print and display signage available online. hallway.
HSE Printable Resources HSA Printable Resources
*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.
23 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated risks? Minimum Requirements controls can you put in to action of control be recorded
employees? place? the control? measures? and audited?
Signage on display at
Throughout the Papers, brochures, maps, etc only provided on request, and all times asking people
Cross contamination At all times.
property should be single use. to remove or dispose of
newspapers.
Remove unnecessary
Thoroughly check soft furnishings and carpets daily to ensure Regularly
Hygiene standards Entrance/Hallway decorative items e.g. scatter
cleanliness. (as required).
cushions, throws, etc.
*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.
24 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
10. Guest Bedrooms
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated risks? Minimum Requirements controls can you put in to action of control be recorded
employees? place? the control? measures? and audited?
Allocate guest rooms to allow appropriate distancing between
occupied rooms.
Guests must keep a 2 metre* distance from others who are
Inappropriate room
Guest Bedrooms not from the same household. For all bookings.
allocation
Example: Avoid allocating adjacent rooms (where possible) to
guests from different households to ensure physical distancing
can be adhered to in corridors, etc.
Enable the implementation of a thorough cleaning regime in
Unable to maintain guestrooms. Prior to re-opening
standards of Guest Bedrooms and ongoing
cleanliness Extra time should be allocated for cleaning (this will vary from thereafter.
property to property depending on size).
Prior to re-opening, plug in and test all electrical equipment
e.g. lamps, tv, etc. Prior to re-opening
Damage or injury due Throughout the
and ongoing
to unsafe equipment property Where issues are observed, remove the equipment and thereafter.
replace/repair.
Poor physical Display signage referring to COVID-19 respiratory hygiene and
Throughout the
distancing and physical distancing measures to remind guests to adhere when At all times.
property
respiratory hygiene they are outside their bedroom.
Disinfectant materials to be provided in all room guests to
Cross contamination Guest Bedrooms At all times.
clean their luggage, if they so wish.
*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.
25 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated risks? Minimum Requirements controls can you put in to action of control be recorded
employees? place? the control? measures? and audited?
Ensure all guestrooms are thoroughly cleaned prior to re-
opening your accommodation. Cleaning and disinfection
protocols must be followed when cleaning guest
accommodation.
Particular attention must be paid to frequently touched items. Provide extra measure of
These include: assurance to guests by
Prior to re-opening
■ Light switches and temperature control panels leaving written confirmation
Hygiene standards Guest Bedrooms and ongoing
that their room has not
■ Doors, door plates and door handles thereafter.
been accessed since being
■ Furniture
thoroughly cleaned.
■ Television remote controls
■ Toilet seats, taps, handles
■ Telephones and appliances
■ Flooring.
Prior to re-opening ensure you have sufficient cleaning and Prior to re-opening
Inefficient preparation Guest Bedrooms disinfectant materials readily available for servicing guest and ongoing
bedrooms. thereafter.
See Section 2.4 of Overview
Remove all bed linen prior to re-opening and make beds with Guidelines to Re-opening
clean, fresh linen. Remove decorative items e.g. cushions and for more information on
throws. cleaning. Prior to re-opening
Hygiene standards Guest Bedrooms Wash all bedding appropriately and in accordance with See ECDC report on and ongoing
manufacturers instructions. Bedding should be laundered at environmental cleaning in thereafter.
the warmest appropriate water settings and items should be non-healthcare settings
dried completely. during the COVID-19
pandemic.
*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.
26 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated risks? Minimum Requirements controls can you put in to action of control be recorded
employees? place? the control? measures? and audited?
Extra pillows and blankets stored in the guest room closets Prior to re-opening
Cross contamination Guest Bedrooms should be removed and be made available only upon guest and ongoing
request. thereafter.
Consider streamlining bedroom amenities by removing the
following items from guest bedrooms, and offering them on
request only:
■ Paper/magazines
Inform guest on check Prior to re-opening
■ Guest directories
Risk of contamination Guest Bedrooms in that these items are and ongoing
■ Additional bedding available on request. thereafter.
■ Additional hangers
■ Toiletries
■ Tea/coffee making facilities (where offered).
Remove the guest directory.
Information can be emailed to pre-booked reservations or Prior to re-opening
Cross contamination Guest Bedrooms emailed to guest on check in. Consider providing information and ongoing
in a digital format within the room. thereafter.
Remove pen and paper and provide on request.
Those servicing guestrooms must wash their hands with soap
Prior to servicing
and water, or use hand sanitiser (if hands are visibly clean),
Hygiene Standards Guest Bedrooms each guest
for a minimum of 20 seconds prior to servicing each guest
bedroom.
bedroom.
*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.
27 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING BED & BREAKFASTS/HISTORIC HOUSES
What are the risks Where are the Guidelines to help control risks? What additional Who needs Frequency How will this
to your guests & associated risks? Minimum Requirements controls can you put in to action of control be recorded
employees? place? the control? measures? and audited?
Clean and disinfect all in-room trays and contents
e.g. kettle, cups, saucers, spoons, glasses, etc. Update SOPs to reflect all
Restock tea and coffee provisions as necessary for guest arrival. changes to in-room trays
Prior to re-opening
and contents, the reduction
Inefficient preparation Guest Bedrooms Reduce quantity of provisions provided (coffee sachets, tea and ongoing
of quantity of provisions
bags, biscuits etc) and consider providing on request. thereafter.
and the cleaning regime of
All cups, saucers, etc. are to be returned to wash-up area to crockery.
ensure appropriate cleaning.
When cleaning bedrooms, particular emphasis should be
placed on frequently touched surfaces which should be visibly
clean at all times. These include, but are not limited to:
■ Desks, counter tops, tables and chairs
■ Phones, tablets and remotes
■ Thermostats
■ Cabinets, cupboards, shelving Provide employees with
Regularly
Hygiene standards Guest Bedrooms appropriate cleaning
■ Doors, door handles and doorplates (as required).
supplies to use.
■ Windows, mirrors and frame
■ Lights and lighting control
■ Closets, hangers and other amenities
■ Appliances and controls.
See the Hygiene Hotpots diagram on the following page for
further details.
Guest linen must be removed in a tied bag. When linen is After guest
removed from a bed and laundered, employees must wear departure or in case
Risk of contamination Guest Bedrooms
the relevant protective items e.g. gloves and apron, when of room servicing
separating the linen. request.
*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.
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