Guidelines For Re-Opening B-And-B And-Historic-Houses

Proposed Guidelines for Re-Opening
Bed & Breakfasts /

Historic Houses
June 2020
Disclaimer
The information contained within these operational re-opening guidelines can change from time to time, it must not by itself be
relied upon in determining obligations or other decisions. Users of this document must independently verify any information on
which they wish to rely. It is expected that all business owners and management will have familiarised themselves with the
Return to Work Safely Protocol prior to re-opening and implemented all relevant requirements.
Fáilte Ireland and B&B Ireland (B&BI) 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 Ireland and B&B Ireland hereby formally disclaim
liability in respect of such aforesaid matters.
The information accessible in this document has been compiled from many sources that are not controlled by Fáilte Ireland. While
all reasonable care has been taken in the compilation and publication 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 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 for any damage resulting from the use of the information contained or implied in
this document.
Fáilte Ireland has endeavoured to attribute copyright or other intellectual rights to the rightful owners where such course has
been appropriate. Where any attribution has been missed or overlooked Fáilte Ireland, on being informed, will correct this
omission. By proceeding to use this Fáilte Ireland document you are accepting this disclaimer.
Notes
1. This is a living document, which means as Government restrictions and Public Health guidelines evolve, this document will also
evolve to reflect new Government advice and changes to protocols when they emerge. All sectoral guidelines have been developed
in line with the Government’s Roadmap for Reopening Society and Business and the Return to Work Safely Protocol, based on the
latest health guidance available from the Department of Health and the HSE. The links to latest guidelines will be included
throughout the document.
2. Where this document refers to employees, please take this to reference the owner of the property where there are no employees.
3. Given the personalised nature of B&Bs and Historic Houses, considerations will have to be given to shared living areas, specifically
ensuring physical distancing is adhered to. It is recommended that all owners should explore suitable options for their own situation.
4. This document should be reviewed in conjunction with the General Guidelines For Re-Opening document on www.failteireland.ie .
5. The 2m physical distancing guidance is in line with current Public Health advice. This document will evolve to reflect new Public
Health advice and changes to protocols as and when they emerge.
6. Physical distancing of 2 metres (see note 5 above) does not apply within members of the same household. Physical distancing is
required between individuals that are not from the same household.
INTRODUCTION
COVID-19 is an unprecedented challenge for the tourism sector.
Before re-opening, businesses will need to review how they work and employ new practices and procedures to ensure everyone stays
safe. As a result, Fáilte Ireland has developed operational guidelines in line with the Health and Safety Authority (HSA),Health Service
Executive (HSE) and the Food Safety Authority of Ireland (FSAI).
As part of this, Fáilte Ireland has created this set of specific guidelines in consultation with B&B Ireland (B&BI), to help you re-open your
B&B or Historic House. You can be reassured that these recommendations are underpinned by advice made available from the HSA, HSE,
FSAI, World Health Organisation (WHO) and other relevant bodies.
Businesses must follow the Return to Work Safely Protocol. The National Protocol has been developed under the aegis of the Safety
Health and Welfare Act 2005. The Health and Safety Authority (HSA) is the compliance body and has full powers as set out in this
legislation designated in relation to the implementation of the National Protocol. Non-compliance can result in the closure of a business.
These guidelines have been created in line with the Government’s Roadmap for Reopening Society and Business. This is a document
that will evolve in line with the roadmap, taking into account any changes to the restrictions or physical distancing.
While we have attempted to cover all relevant issues, you must bear in mind that this is a non-exhaustive document and it may not
cover all situations that you may encounter. As circumstances change, any procedures you implement must be monitored to ensure they
remain up-to-date and in line with international best practice guidance and the Government’s Public Health advice.
INTRODUCTION (CONT.)
The guidelines were developed based on the following considerations:
• Restructuring operations
Tourism businesses of all types need to adapt their operations, review employee practices and 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.
• 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.
• Adapting and enhancing hygiene practices
Tourism businesses must adapt and implement enhanced procedures in general cleaning, storage and cleaning of equipment. In
particular, they must introduce and implement touchless solutions where possible. References to HACCP in this guidance is for the
purposes of food safety and the prevention of COVID-19.
• Focusing on best practice in food and beverage service
Tourism businesses must follow best practice in service and physical distancing to promote the health of employees and guests.
The physical distancing measures outlined in these guidelines are applicable between people from different households.
Physical distancing of 2 metres* does not apply to members of the same household.
*The 2m physical distancing guidance is in line with current Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge
FOOD SAFETY & COVID-19 SAFETY
There are no reports of transmission of COVID-19 via food. The main mode of transmission is from person to person. Food business
operators must continue to apply their food safety management systems, based on the principles of HACCP.
The requirement in legislation is to have a Food Safety Management System in place based on the principles of HACCP. ISO 340:2007 is
one of the available approaches to achieve this. A Health and Safety statement was already required, and is still a requirement. The
COVID-19 Response plan is 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.
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 guidelines from the following sources:
• Irish Government Departments
• Health Service Executive (HSE)
• National Return to Work Safely Protocol
• Health & Safety Authority (HSA)
• Food Safety Authority of Ireland (FSAI)
• World Health Organisation (WHO)
Information from these sources will help to shape your plan of action.
You must also:
• Complete a risk assessment to identify what operational changes you need to make in your business.
• Review of all standard operating procedures (SOPs) to define and note what you are changing.
• Create a communication plan to inform employees and visitors of what you are changing, what you need them to do and how you expect everyone to
act and behave.
The HSE provides templates, checklists and advice on return to work safely protocols. Please see HERE for more information.
A number of activities will require review e.g. workflows, operations, etc. For advice on re-opening, visit the FSAI website.
The plan must reassure employees and visitors that safeguarding their health and safety is of the utmost importance. It must also ensure that your
operations continue to run in an efficient and safe manner. A link to the Templates and Checklists can be found HERE.
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. For further information on the development of your Action Plan, see HERE
BUSINESS RESPONSE: MONITORING & SUPPORTING
This section relates directly to the Return to Work Safely Protocol.

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 and workers have a shared responsibility to implement the measures contained in this protocol in their place
of work. A collaborative approach to the implementation of the protocol is essential to achieve success and maximum buy in.
Each workplace should appoint at least one lead worker representative charged with ensuring that Covid-19 measures are strictly adhered to in their
workplace. The person(s) undertaking the role must receive the necessary training and have a structured framework to follow within the organisation 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 representative (including health and safety committee where it exists) about the measures being put 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.
The number of worker representatives for COVID-19 appointed should, ideally, be proportionate to the number of workers in the workplace and this
person(s) should be clearly identifiable in the workplace. Employers and worker representatives will work together to ensure that all the actions in this
protocol are fully adhered to in order to ensure the suppression of COVID-19 in the workplace.
Section E of the National Protocol sets out the steps for employers and workers to reduce the risk of exposure to COVID-19.
These provisions include:
• Consulting with the workplace representatives in the development of a COVID-19 response plan.
• Developing/Amending policies and procedures for prompt identification and isolation of workers who may have symptoms of COVID-19.
• 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
provision for the lead worker representative to be involved in communicating the health advice around COVID-19 in the workplace.
BUSINESS RESPONSE: POLICIES & PROCESSES / COMMUNICATION
Policies & Processes

Property owners need to review all business policies and standard operating procedures across each department to reflect operational changes. In particular,
this means:
• Defining and documenting a clear plan of action in the event of a suspected case of COVID-19 among guests and/or employees.
• Defining and documenting the correct and appropriate use of Personal Protective Equipment (PPE) where required. This must be in line with the
Government’s Public Health advice.
• Developing a policy for the care of employee uniforms to ensure they are appropriately maintained.
Communication
• You must share the plan with all employees prior to them returning to work. If it’s updated at any time, you must make sure everyone knows what has
changed.
• Give guidelines to employees on how they communicate the Action Plan to guests ensuring everyone gives the same message and there is no
inconsistency.
• Make sure an up-to-date list of the contact information of all employees, including emergency telephone numbers, is always readily available.
• 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 placed in prominent and relevant positions, be legible and, where appropriate, be offered in multiple languages.
BUSINESS RESPONSE: TRAINING
Property owners must inform all employees of the measures being adopted to manage the threat of 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 breath.
There is an obligation on employers to ensure that employees are aware that they must not attend work if they have symptoms. This is
essential to ensure that the virus does not spread.
You must organise information briefings that cover all the basic protective measures against COVID-19 and the signs and symptoms of the
disease.
In particular, make sure you cover:
• Hand and respiratory hygiene and physical distancing measures
• Correct use of PPE
• Cleaning/disinfection regimes
• Employee health and what to do if feeling unwell
• Unwell guest/dealing with suspected cases/ liaising with authorities.
BUSINESS RESPONSE: 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.
If you can’t ensure that employees stay 2 metres* apart at all times, you must apply the Return to Work Safely Protocol referred to above
*The 2m physical distancing guidance is in line with current Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge
BUSINESS RESPONSE: CLEANING & FREQUENCY
• 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 washroom 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.
PRE-OPENING PREPARATION
What are the risks Who needs How will this
to your guests & Where are the associated Guidelines to help control risks? What additional controls to action Frequency of control be recorded
employees? risks? Minimum Requirements can you put in place? the control? measures? and audited?
While everything is fresh in your mind, review and update your
Business Continuity Plan .
Business Continuity Plan not - What worked well? Prior to re-opening and
Business Continuity
updated - What did not work? ongoing 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.

Cost of products and Review Supports on Fáilte Prior to re-opening and
Financial Difficulties
services Ireland COVID-19 Support Hub ongoing thereafter
Shop around to get different quote from suppliers, if appropriate.
If any temporary changes were made to your insurance policy for

Insufficient insurance Review Supports on Fáilte
Review insurance the duration of the closure, review and ensure that all required Prior to re-opening
cover Ireland COVID-19 Support Hub
cover is now in place.
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 advice

Insufficient Cleaning / Ensure orders are placed with suitable suppliers for cleaning and
regularly for updates on
Protective Item Throughout the property disinfection supplies as well as protective items (e.g. gloves, Prior to re-opening
recommended usage of
supplies aprons, etc.) in line with the Government’s Public Health advice.
protective items.
PRE-OPENING PREPARATION
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 First ₋ Face / eye masks.

Cross contamination Note that disposable face masks can only be used once. At all times
Aid incident
₋ Gloves (disposable)
₋ Protective apron (disposable)
₋ Biohazard disposable waste bag.
Updated contact lists for employees must be maintained along

Update employee details Prior to re-opening and
Lack of information Contacting employees with a record of rotas identifying employees on the same shifts
regularly ongoing thereafter.
(where appropriate) in the event of a COVID-19 positive case.
COVID-19 PREPARATION
to your guests & Where are the Guidelines to help control risks? What additional controls to action Frequency of control be recorded
employees? associated risks? Minimum Requirements can you put in place? the control? measures? and audited?
A COVID-19 Coordinator (probably the owner of the business) must
be appointed to monitor the implementation of and adherence to
COVID-19 related new procedures. Regular briefings on COVID-19 Prior to re-opening and
changes not applied Throughout the property
The role also includes providing guidance and support to all to all employees. ongoing thereafter
appropriately
employees and guests, and implementing changes in requirements
following a review of activities and procedures.
Define and document a clear plan of action in the event of a
suspected case of COVID-19 among guest(s). This plan should be
created in line with Government Public Health advice.
- Identify an isolation area e.g. a specific guest room away from
other guests and employees where the individual can be directed
while next steps are taken.
- Define how food and beverage will be provided to the individual
while they are isolating.
- Define how trays, plates, etc are to be retrieved from the room, See Section 2.3 of Overview to
handled and washed to ensure disinfection. Re-opening Guidelines on
Suspected or - Outline clear SOPs for the cleaning, disinfecting and servicing of covid19.failteireland.ie for
Confirmed case of the room both while the guest is isolating and following their Prior to re-opening and
Throughout the property more information on what
COVID-19 among departure. ongoing thereafter
steps to take in the event of a
guest(s) - Outline clear SOPs on how waste from rooms of suspected or suspected or confirmed case of
confirmed cases are to be handled and disposed of. COVID-19.
- Develop a policy for usage of adequate protective items e.g.
apron, gloves, etc. for employees who are appointed to the
above activities.
- Ensure your appointed COVID-19 Coordinator is informed and
involved with the above activities.
- Ensure that employees are aware of the steps to take in the
event of a suspected case of COVID-19 among guests.
Click here for Return to Work Safely Templates and Checklists to
assist you with outlining your plan.
What are the risks to Who needs How will this
Where are the associated Guidelines to help control risks? What additional controls can Frequency of control
your guests & to action be recorded
risks? Minimum Requirements you put in place? the control?
measures? and audited?
employees?
Define and document a clear plan of action in the event of
a suspected or confirmed case of COVID-19 among employees. This
plan should be created in line with Government Public Health
advice.
- There is an obligation on employers to ensure that employees
are aware that they must not attend work if they have
symptoms of COVID-19
- Ensure that employees stay at home and seek medical attention
if they have key symptoms such as a high temperature or
shortness of breath. A full list of symptoms can be found here.
- If an employee displays symptoms at work, provide them with a See Section 2.3 of Overview to
mask and remove them to a designated isolation area, away Re-opening Guidelines on
Suspected or from other people preferably a room or area where they can be covid19.failteireland.ie for more
Confirmed case of isolated behind closed doors Prior to re-opening and
Businesses with Employees information on what steps to
COVID-19 among - The COVID-19 Coordinator should follow the agreed business take in the event of a suspected ongoing thereafter
employee(s) protocol for employees with symptoms or confirmed case of COVID-19.
- Provide the necessary supports for the employee to contact a
clinician from a local medical centre
- Ensure that the names and contact details are documented
(address, mobile number) for all people working in the same
area as the unwell person, or who have come into close contact
with the unwell person
- It is important that an updated contact list for employees are
maintained along with a record of rotas identifying employees
on the same shifts in the event of a COVID-19 positive case
View the Return to Work Safely Protocol Templates and Checklists

to assist you with outlining your plan.
Define and document the correct and appropriate use of Personal
Protective Equipment (PPE) items e.g. gloves, aprons, etc. where
required throughout your property. This must be in line with the
Review the Government’s
All employee interactions Government’s Public Health advice.
Inadequate protection Public Health advice regularly
with guests and each other; Prior to re-opening
from COVID-19 Prepare for implementation e.g. source protective items, brief for updates on recommended
When cleaning rooms, etc
employees, etc. usage of protective items.
Ensure employees (where appropriate) are trained on correct
usage.
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.
- New behaviour from employees that guests may notice during Prior to re-opening and
Guest confidence Your website their stay e.g. physical distancing, hand hygiene, protective items reviewed regularly
etc. thereafter
- New behaviour required of guests during their stay e.g. physical
distancing, hand hygiene, adhering to employees requests, etc.
- 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.
GENERAL HYGIENE
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
Spread of COVID-19 - After handling or preparing raw food Hands must always be washed
due to poor hand Throughout the property - After handling waste before putting on or after At all times
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
Prior to re-opening, ensure that adequate supplies of face masks

or face coverings are available for guests and employees to wear Review Public Health advice
Spread of COVID-19 in situations where it is difficult to practice physical distancing. regularly for updates on
recommended usage of face Prior to re-opening and
due to poor Throughout the property If a mask is worn, you should still do the important things
coverings ongoing thereafter
respiratory hygiene necessary to prevent the spread of the virus e.g. hand washing,
covering mouth and nose when sneezing and coughing, refrain Guidance as of 15 May 2020
from touching your face
GENERAL HYGIENE
Prior to re-opening, install units to dispense hand sanitiser as

Prior to re-opening and
Hygiene standards Throughout the property required throughout the property, paying particular attention to
ongoing thereafter
communal areas, employee areas, etc.
Ensure that you have adequate hand sanitiser supplies as it

Touchless dispensers where Prior to re-opening and
Hygiene standards Throughout the property should be provided at all entry and exit points throughout the
possible ongoing thereafter
property.
Soap and hand sanitiser dispensers, disposable tissue dispensers,

and other similar devices must be checked prior to re-opening. Prior to re-opening and
Hygiene standards Throughout the property
Defective units must be rapidly repaired or replaced and, where ongoing thereafter
possible, have a touchless operation system,
Property owners must review cleaning procedures and update
these if any cleaning products are changed.
Ensure that appropriate cleaning products are used for all tasks
throughout the property. Consider if an external cleaning
contractor is required
Use all products as per manufacturer instructions with regard to
Incorrect use of Prior to re-opening and
During the cleaning process dilution / method of application / duration of use in order to
cleaning products Research new product options ongoing thereafter
ensure effectiveness.
regularly to ensure best
See Section 2.4 and Section 3.2 of Overview to Re-opening practice
Guidelines on covid19.failteireland.ie for more information on
using disinfectants to kill germs and stop the spread of COVID-19.
GENERAL HYGIENE
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
Spread of COVID-19
If disinfection of an area is required it must be performed in contractor is required to carry Prior to re-opening and
through contaminated Throughout the property
addition to cleaning, never as a substitute for cleaning. out this cleaning regime prior ongoing thereafter
surfaces
to re-opening
For more information please see the National Return to Work
Safely Protocol and the ECDC report on environmental cleaning in
non-healthcare settings during the COVID-19 pandemic.
Where bins are in place ensure that lidded pedal bins are
provided with plastic and tied liners and bins are visibly clean at
all times. Empty and disinfect
Cross contamination Open bins
regularly (as required)
Empty refuse bins and clean and disinfect interior and exterior at
regular intervals and when visibly dirty.
Ensure all rubbish bags are immediately disposed of in
appropriate external facilities (e.g. external waste bin)
Cross contamination Rubbish disposal Regularly (as required)
Employees disposing of rubbish must wear appropriate protective
wear e.g. 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.
Poor ventilation All areas Regularly (as required)
Increased ventilation of guest bedrooms for at least one hour is
recommended after guest check-out and before cleaning takes
place.
EMPLOYEE CONSIDERATIONS (WHERE APPROPRIATE)
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 developed

Untrained / Ongoing daily briefings for all Prior to re-opening and
All employees to address COVID-19, outline required changes in guest
uninformed employees employees ongoing thereafter
interactions, and clarify expectations.
Consider flexible shifts where

appropriate.
Tasks may take longer to complete due to physical distancing
requirements and increased hygiene procedures. As a result, you Encourage employees to work
should allow more time for cleaning your property. alone or schedule small teams
Insufficient scheduling Prior to re-opening and
Resourcing of two and keep the same team
of employees Review rotas ensuring appropriate level of staffing to maintain ongoing thereafter
combinations where possible
physical distancing while completing tasks to the required to limit employee interaction.
standards as per SOPs.
This will assist should contact
tracing be required.
Implement policy for the care and maintenance of uniforms, Consider the use of disposable
where required, for example only wear uniform in work and not aprons for employees with
Contamination Employee Uniforms externally outside of the premises. At all times
cleaning responsibilities to
Employee uniforms, where applicable, must be laundered daily. protect uniform
Handling of
Employee process and All operational documents e.g. SOPs, recipes, rotas, local contact Provide documentation in soft Disinfect regularly (as
documentation by
procedure documents details, etc. used by employees to be laminated if possible. copy required)
various employees
COMMUNICATIONS
Information should only be taken from designated official sites
i.e. HSE, FSAI, etc.
• Irish Government Departments
• Health Service Executive (HSE) Check regularly and
Lack of accurate update as required
Displayed on website
information • National Return to Work Safely Protocol
• Health & Safety Authority (HSA)
• Food Safety Authority of Ireland (FSAI)
Provide employees with clear and consistent message to guests Check regularly and
Lack of accurate enquiring by email and phone, including a reference to update as required
Interactions with guests
information containment measures in place e.g. physical distancing, hygiene
measures, etc.
Provide clear information on cancellation policy in place during Prior to re-opening and
Cancellation policy Displayed on website
COVID-19. ongoing thereafter
Review all COVID-19 related signage and notices, to ensure that

Where possible, laminate all
they feature latest recommendations. Replace where outdated,
Inaccurate information signage and disinfect regularly
torn or damaged. Prior to re-opening and
provided due to Throughout the property
ongoing thereafter
outdated signage Consider offering signage in multiple languages, if appropriate. Check regularly for updated
signage and recommendations
HSE Printable Resources
BOOKINGS
Review and update cancellation and refund policy in line with
business requirements.
Customer satisfaction Cancellation / Refund policy Communicate clearly to guests at time of booking (e.g. website, Prior to re-opening
confirmation email).
Define the time frame of when refunds can be offered.
Contact all existing bookings to reassure them that you have re-
Highlight any changes to their
Existing bookings Bookings cancelled or lost to opened and are ready to welcome them. Prior to re-opening and
booking due to the new COVID-
cancelled or lost competitors Depending on the type of booking, this can be done by email or 19 processes / procedures during first month
phone.
Re-open and update your online sales channels including your
property's website, OTA sites, and channel managers ensuring
Potential online sales that your new pricing strategy is implemented. Review Supports on Fáilte Prior to re-opening and
OTA Sales Channels
lost Include details of new approach post COVID-19 in your property Ireland COVID-19 Support Hub ongoing thereafter
description 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 to
Highlight any innovations that have been implemented as a result
poor marketing Review Supports on Fáilte Prior to re-opening and
Your Website of COVID-19.
information on Ireland COVID-19 Support Hub ongoing 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.
PAYMENT FACILITIES
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
each use. Online payment facilities to be
Payment facilities When taking payment As required
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 Offer to email invoices or confirmation of payment to guest after
When issuing receipts As required
guests their departure.
ON ARRIVAL
What are the risks to Who needs Frequency How will this
your guests & Where are the Guidelines to help control risks? What additional controls can you to action of control be recorded
employees? associated risks? Minimum Requirements put in place? the control? measures? and audited?
Unable to maintain Consider allocating check-in times for
Review check-in times to allow an extended check-in window, Prior to re-opening
physical distancing due guests on booking.
On arrival / check-in eliminating multiple groups arriving at the same time. and ongoing
to multiple groups Consider encouraging 1 person to
Ensure physical distancing measures are applied at all times. thereafter
arriving represent each group for checking-in.
Do not shake hands with guests and/or others. Place a sign in the entrance area to
highlight this in a friendly manner e.g.
Contamination due to Adhere to physical distancing guidelines as specified by the
On arrival ‘Please don’t take offence if we don’t At all times
physical greeting Government’s Public Health advice.
shake hands – this is for your safety.
HSE Updates GOV.ie Updates We value your custom’
Use pre-registration where possible.
Remove pens.
If not possible, register guest on arrival whilst ensuring physical
Contamination Registration process distancing is adhered to. Employees maintain own pen and At all times
disinfect it after each use; replace
Ensure appropriate contact details are captured to facilitate contact regularly as required.
tracing if this is required in the future.
Contamination from Disinfect all room keys / cards after each use e.g. guest has checked
Check-in / Check-out After each use
room keys / cards out, employee handling, etc.
Cross contamination Do not touch or open doors of cars or taxis to greet guests on arrival.
from guests and Guest arrival / luggage If touching an arriving vehicle or guest luggage is necessary, wash At all times
luggage hands immediately or use hand sanitiser after each arrival.
Hand sanitiser dispenser to be

Ensure hand sanitiser is available at the entrance. Ensure sanitiser has
touchless whenever possible.
Cross contamination On arrival / Entrance a minimum of 60% alcohol content. At all times
Routinely check that dispenser is is
Signage should be displayed encouraging hand / respiratory hygiene.
working order.
ARRIVAL AREA
Cleaning and disinfecting must take place at least twice daily and
during busy periods. Consider where doors can be
kept open, keeping fire
Particular emphasis should be placed on frequently touched regulations in mind.
surfaces, which should be visibly clean at all times, such as:
Hygiene standards Entrance / Hallway Provide employees with Regularly (as required)
- Internal and external doors (e.g. door plates, handles, releases) appropriate cleaning supplies
- Hard surfaces (e.g. tables, countertops, light switches) 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
Unable to maintain distancing per Government Public Health advice. Regularly re-organise furniture
Entrance / Hallway Regularly (as required)
physical distancing Guests should be advised to stand at least 2 metres away from where it has been moved
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 and
must be accompanied by clear and visible markings that illustrate Ensure that guests adhere to
Unprofessional and
Dining Room the safe distancing protocol. physical distancing guidelines in At all times
inaccurate signage
the entrance / hallway.
Print and display signage available online
HSE Printable Resources HSA Printable Resources
Signage on display at all times
Papers, brochures, maps, etc only provided on request, and
Cross contamination Throughout the property asking people to remove or At all times
should be single use.
dispose of newspapers.
Remove unnecessary
Thoroughly check soft furnishings and carpets daily to ensure
Hygiene standards Entrance / Hallway decorative items e.g. scatter Regularly (as required)
cleanliness.
cushions, throws, etc.
GUEST BEDROOMS
Allocate guest rooms to allow appropriate distancing between
occupied rooms.
Guests must keep a 2 metre distance from others who are not
Inappropriate room
Guest Bedrooms 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
guestrooms.
Unable to maintain This will mean that occupancy should be reduced to allow for a Prior to re-opening and
standards of Guest Bedrooms modified cleaning regime on a rotational basis. ongoing thereafter
cleanliness
Extra time should be allocated for cleaning
(this will vary from property to property depending on size)
Prior to re-opening, plug in and test all electrical equipment e.g.
Damage or injury due lamps, tv, etc. Prior to re-opening and
Throughout the property
to unsafe equipment Where issues are observed, remove the equipment and replace / ongoing thereafter
repair.
Poor physical Display signage referring to COVID-19 respiratory hygiene and

distancing and Throughout the property physical distancing measures to remind guests to adhere when At all times
respiratory hygiene they are outside their bedroom.
Disinfectant materials to be provided in all room guests to clean

Cross contamination Guest Bedrooms At all times
their luggage, if they so wish.
GUEST BEDROOMS
Ensure all guestrooms are thoroughly cleaned prior to re-opening
your accommodation. Cleaning and disinfection protocols must
be followed when cleaning guest accommodation.
Provide extra measure of

Particular attention must be paid to frequently touched items assurance to guests by leaving
These include: written confirmation that their Prior to re-opening and
Hygiene standards Guest Bedrooms
- Light switches and temperature control panels room has not been accessed ongoing thereafter
- Doors, door plates and door handles since being thoroughly
- Furniture cleaned.
- Television remote controls
- Toilet seats , taps, handles
- Telephones and appliances
- Flooring
Prior to re-opening ensure you have sufficient cleaning and

Inefficient preparation Guest Bedrooms disinfectant materials readily available for servicing guest
ongoing thereafter
bedrooms.
See Section 2.4 of Overview to

Remove all bed linen prior to re-opening and make beds with
Re-opening Guidelines on
clean, fresh linen. Remove decorative items e.g. cushions and
covid19.failteireland.ie for
throws.
more information on cleaning. Prior to re-opening and
Hygiene standards Guest Bedrooms Wash all bedding appropriately and in accordance with
See ECDC report on ongoing thereafter
manufacturers instructions. Bedding should be laundered at the
environmental cleaning in non-
warmest appropriate water settings and items should be dried
healthcare settings during the
completely
COVID-19 pandemic.
GUEST BEDROOMS
Extra pillows and blankets stored in the guest room closets should Prior to re-opening and
Cross contamination Guest Bedrooms
be removed and be made available only upon guest request ongoing 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 in that
Risk of contamination Guest Bedrooms ₋ Guest directories these items are available on
ongoing thereafter
₋ Additional bedding request.
₋ Additional hangers
₋ Toiletries
₋ Tea / coffee making facilities (where offered)
Remove the guest directory.

Information can be emailed to pre-booked reservations or
Cross contamination Guest Bedrooms emailed to guest on check in. Consider providing information in a
ongoing thereafter
digital format within the room.
Remove pen and paper and provide on request.
Guests should be made aware that the option to forego linen

Hygiene standards Guest Bedrooms changes for environment reasons is currently unavailable due to
ongoing thereafter
hygiene and cleaning protocols.
Those servicing guestrooms, must wash their hands with soap

Prior to servicing each
Hygiene Standards Guest Bedrooms and water, or use hand sanitiser (if hands are visibly clean), for a
guest bedroom
minimum of 20 seconds, prior to servicing each guest bedroom.
GUEST BEDROOMS

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 and
Inefficient preparation Guest Bedrooms Reduce quantity of provisions provided (coffee sachets, tea bags, contents, the reduction of ongoing thereafter
biscuits etc) and consider providing on request quantity of provisions and the
cleaning regime of crockery.
All cups, saucers, etc. are to be returned to wash-up area to
ensure appropriate cleaning.
When cleaning bedrooms, particular emphasis should be placed

on frequently touched surfaces, which should be visibly clean at
all times, such as:
- Desks, counter tops, tables and chairs Provide employees with
- Phones, tablets and remotes appropriate cleaning supplies
- Thermostats to use.
Hygiene standards Guest Bedrooms - Cabinets, cupboards, shelving Regularly (as required)
- Doors, door handles and doorplates Signage to remind employees
- Windows, mirrors and frame of hand and respiratory
- Lights and lighting control hygiene.
- Closets, hangers and other amenities
- Appliances and controls
See the Hygiene Hotpots diagram for further details
Guest linen must be removed in a tied bag. When linen is

After guest departure or
removed from a bed and laundered, employees must wear the
Risk of contamination Guest Bedrooms in case of room servicing
relevant protective items e.g. gloves and apron, when separating
request
the linen.
GUEST BEDROOMS
Thoroughly check soft furnishings and carpets daily to ensure
Hygiene standards Guest Bedrooms Regularly (as required)
cleanliness.
Provide lidded pedal bins with plastic and tied liners.

Open bins Guest Bedrooms At all times
Empty and disinfect regularly.
ENSUITE BATHROOMS
When linen is removed from a
Remove and replace all bathroom towels after each guest bathroom and laundered, After guest departure or
Inefficient preparation Ensuite Bathroom departure. Bathroom linen must be removed in a tied bag. employees must wear the in case of room servicing
Ensure bathrooms are restocked with clean towels, bath mat, etc. relevant protective items e.g. request
gloves and apron.
When cleaning and disinfecting bathrooms, particular emphasis
should be placed on frequently touched surfaces, taking care to
avoid splashes, such as:
- Doors, door handles and doorplates
- Taps, plugs and sink After guest departure or
Hygiene Standards Ensuite Bathroom - Toilets and toilet handle in case of room servicing
- Grabrails request
- Tiles and flooring
- Shower cubicles and bath
- Bathroom vanities and accessories
- Bathroom fixtures and hardware.
Provide lidded pedal bins with plastic and tied liners. After guest departure or
Open bins Ensuite Bathroom in case of room servicing
Empty and disinfect regularly. request
Remove all disposable items such as sachets and provide as
requested.
Ensure the guest is aware of
Bathroom amenities Ensuite Bathroom Soap, shampoo and body wash dispensers (where provided) Regularly (as required)
the cleaning process
should be cleaned and disinfected thoroughly during the room
cleaning process.
Display signage emphasising importance of adhering to hand and Signage on display at all
Cross contamination Ensuite Bathroom
respiratory hygiene measures. times
SHARED BATHROOMS
When cleaning and disinfecting shared bathrooms, particular

emphasis should be placed on frequently touched surfaces, taking
care to avoid splashes, such as:
- Doors, door handles and doorplates
- Taps, plugs and sink
Hygiene Standards Shared Bathrooms - Toilets and toilet handle Regularly (as required)
- Grabrails
- Shower cubicles and bath
- Bathroom fixtures and hardware
Provide lidded pedal bins with plastic and tied liners.

Open bins Shared Bathrooms Regularly (as required)
Empty and disinfect regularly.
Remove all disposable items such as sachets and provide as

requested. Ensure the guest is aware of
Bathroom amenities Shared Bathrooms Regularly (as required)
Soap and shampoo dispensers (where provided) should be the cleaning process
cleaned and disinfected thoroughly during the cleaning process.
Display signage emphasising importance of adhering to hand and Signage on display at all
Cross contamination Shared Bathrooms
respiratory hygiene measures. times
COMMUNAL AREAS
Note: Physical distancing of 2 metres does not apply within members of the same household.
Physical distancing is required between individuals that are not from the same household.
Review the maximum capacity of recreational areas (e.g. family
space with guest access, tv room, external play area, library area,
etc) and other communal areas by room layout. This maximum
Unable to maintain capacity will be dependent on the square meterage of each
Communal Areas space. Prior to re-opening
physical distancing
When determining the safe capacity of your communal areas to
ensure physical distancing you must also include your employees
in these calculations.
Unable to maintain Re-organise any seating withing communal areas to suit physical Regularly re-organise furniture Prior to re-opening and
Communal Areas
physical distancing distancing measures prior to re-opening. where it has been moved ongoing thereafter
Ensure signs are placed in prominent position, that they are

relevant to the area and legible. This must be accompanied by
clear and visible markings that illustrate the safe distancing
Unprofessional and protocol. Signage to be reviewed and Prior to re-opening and
Communal areas
inaccurate signage updated regularly ongoing thereafter
Signage needs to be clear and concise, factual and accurate.
COMMUNAL AREAS
Provide hand sanitiser in different locations including the
entrance to the dining room, sitting room, communal areas,
shared toilet facilities, and other relevant areas. Check regularly and refill /
Poor hand hygiene Communal areas Regularly (as required
replace as required
Ensure that all hand sanitisers provided throughout the property
have a minimum alcohol content of 60%.
The frequency of cleaning and disinfecting should be increased in

all communal areas throughout your property.
Particular emphasis to be placed on frequent contact surfaces,
which should be visibly clean at all times. These include, but are
not limited to:
₋ Internal and external doors (e.g. door plates, handles, To prevent frequent touching,
releases) consider where doors can be
₋ Hard surfaces (e.g. tables, countertops, light switches) kept open, if fire regulations
Cross contamination Communal Areas Regularly (as required)
₋ Stair handrails will allow.
₋ Interior seating (e.g. arms of chairs)
₋ Exterior seating / benches
₋ Remote controls
₋ Toys and games equipment (if provided)
₋ Shared toilet facilities, etc.
Access to communal areas should be limited where required so
that thorough cleaning and disinfecting can take place regularly.
Where there are bins in communal areas, ensure that lidded

pedal bins are provided with plastic and tied liners and they are
visibly clean at all times. Empty and disinfect
Cross contamination Open bins
regularly (as required)
Empty refuse bins, clean and disinfect interior and exterior at
regular intervals.
COMMUNAL AREAS
The frequency of cleaning and disinfecting should be increased in
the shared toilet facilities (avoiding splashes while
cleaning).Particular emphasis should be placed on frequently
touched surfaces, taking care to avoid splashes, such as:
Poor hygiene / - Doors, door handles and doorplates

Shared Toilet Facilities - Taps, plugs and sink Regularly (as required)
cleaning regimes
- Toilets and toilet handle
- Grabrails
- Bathroom fixtures and hardware
You should provide sufficient

Soap and hand sanitiser dispensers, disposable tissue dispensers,
facilities to ensure these
and other similar devices should be regularly checked, cleaned Prior to re-opening and
Poor hand hygiene Shared Toilet Facilities facilities are appropriately
and maintained. Defective units should be rapidly repaired or Regularly (as required)
maintained to minimise the risk
replaced
of infection
DINING ROOM

Note: Physical distancing of 2 metres does not apply within members of the same household.
Physical distancing is required between individuals that are not from the same household.
Reduce the capacity of seating in the dining room to ensure
appropriate physical distancing measures are adhered to as per
Government’s Public Health advice. The maximum number of
people allowed in the dining room (including employees) to be
determined by calculation according to Government’s Public
Unable to maintain Health advice . Consider agreeing a breakfast
Dining Room At all times
physical distancing time on arrival
Adequate spacing between guests at each table in accordance
with physical distancing guidelines.
Physical distancing of 2 metres does not apply within members
of the same household. Physical distancing is required between
individuals that are not from the same household.
Where breakfast is offered in the family kitchen, consideration

should be given to moving breakfast to another room.
Unable to maintain
Breakfast Dining Area Physical distancing must also be maintained, therefore if one At all times
physical distancing
table is used for a communal breakfast, breakfast will have to be
staggered if the 2 metre distancing is not possible.
DINING ROOM
For more information please
Prior to re-opening, implement a thorough cleaning regime of see the FSAI website, National
frequently touched hard and soft surfaces throughout your dining Return to Work Safely Protocol
room. Prior to re-opening and
Hygiene standards Dining Room and the ECDC report on
ongoing thereafter
If disinfection of an area is required it must be performed in environmental cleaning in non-
addition to cleaning, never as a substitute for cleaning. healthcare settings during the
COVID-19 pandemic.
The dining room should remain visibly clean at all times and a
modified cleaning schedule should be implemented; clean and
disinfect at least twice daily when operational. Prior to re-opening and
Hygiene standards Dining Room
These include: all frequently touched areas, door plates and ongoing thereafter
handles, greeting podiums, service area(s), countertops, tables,
seating, and handrails etc..
Unable to maintain
physical distancing Avoid guests waiting at entrance, seat as soon as possible. Ensure table numbers are
Allocate individual rooms with breakfast tables. prominently displayed, if in use.
Owners should manage the seating of guests to ensure that

physical distancing measures are adhered to.
Cross contamination Dining Room At all times
Ensure guests do not sit at unclean table which has not been
cleaned and disinfected.
When serving a table, all food and beverage items to be placed At all times
Cross contamination Dining Room
on the table and should not be handed directly to a guest.
BREAKFAST SERVICE & BUFFET
What are the risks to Who needs How will this
your guests & Where are the associated Guidelines to help control risks? What additional controls can to action Frequency of control be recorded
employees? risks? Minimum Requirements you put in place? the control? measures? and audited?
Ensure signs are placed in prominent position, that they are
relevant to the area and legible.
Unprofessional and Signage to be reviewed and Prior to re-opening and
Dining Room Signage needs to be clear and concise, factual and accurate.
inaccurate signage updated regularly ongoing thereafter
Ideally buffet style service should be avoided, and breakfast Where applicable, all foods in
served directly from the kitchen. the bain-marie or hotplate
Cross contamination Buffet-style service must be shielded from guests. At all times
This style of service must only be provided where physical Employees must plate up and
distancing and other Public Health advice can be followed. serve food.
Where food is served buffet style, all items displayed for guest
use will have individual wrapping or be a single serve item.
Common tongs or ladles should not be used and neither should
common distribution containers from which customers help All equipment e.g. tongs, ladles,
Cross contamination Buffet-style service themselves e.g. bowls of breakfast items must be replaced regularly with At all times
Provide pre portioned items, e.g. fruit cups, smoothies, cereals sanitised equipment
yoghurts, butter, etc.
Water jugs and milk jugs will no longer be available for shared use
and individual portions provided on request.
Where buffet service is required, guests should be encouraged to

remain in their seat and only advance to the buffet when invited
Unable to maintain to do so, one table (household) at a time. At all times
Buffet-style service
physical distancing Place clear markings on floor to indicate appropriate physical
distancing when queuing. A one way system around the breakfast
buffet is required.
SEATING & ORDER TAKING
Unable to maintain A friendly verbal greeting must replace a physical greeting when
physical distancing you ‘Meet, Greet and Seat’ your guests in your dining area.
Prominent signage must explain current physical distancing

Unable to maintain
Dining Room practices. This must be accompanied by clear and visible markings At all times
physical distancing
that illustrate the safe distancing protocol.
Unable to maintain Appropriate physical distancing when taking orders as per

When order taking At all times
physical distancing Government’s Public Health advice
If provided, menus to be laminated, and cleaned and disinfected

after each use. Alternatively consider a menu board which should
Cross contamination Menus be cleaned and disinfected regularly. After each use
Consider giving guests a verbal recommendation of food and
beverage offering.
It is recommended that employees use individual pens, pads or

Cross contamination When order taking At all times
electronic devices.
TABLE SETTING
Service area(s) must be cleaned and disinfected frequently. These
include countertops, shelving, equipment, storage containers,
etc.
Cross contamination Service Area At all times
Ensure the service area is stocked with all necessary equipment
(e.g. cutlery, condiments, etc.) and cleaning / disinfecting supplies
(disinfectant, disposable paper towels, etc)
Cutlery must be stored in a cutlery drawer or similar until At all times

Cross contamination Storage of cutlery
required by guests.
Salt and pepper shakers, sugar bowls, milk jugs to be removed

from table setting.
Each guest should be given individual portions / sachets of At all times
Cross contamination Shared items
condiments, as required.
Milk and water jugs to be provided on request for an individual
table.
To prevent cross contamination, fresh cups and glasses should be
used for each new drink.
Poor handling of At all times
Glassware Minimise handling of glassware and handle by the stem or base.
equipment
There should be minimal handling of glassware when clearing
glasses. Here, service trays must be used where appropriate
Cross contamination Napkins Only use disposable napkins. At all times

Ensure appropriate hand hygiene measures are adhered to
when removing used napkins / clearing tables.
ROOM SERVICE
Should you decide to offer room service to facilitate reduced
numbers in your dining room, provide laminated menus which
Cross-contamination Room Service (if provided) should be cleaned and disinfected after each use. At all times
Alternatively, consider providing a single use copy of the menu on
request.
All food and beverage items should be appropriately covered At all times
Food hygiene Room Service (if provided)
during transport to the guest room.
Set food on trolley in hallway and notify guest when the trolley
is outside of their room (food covering remains). The guest can
then retrieve their own food / drinks.
Food hygiene When delivering room
Room Service (if provided) You may like to place a tray on the trolley so that the trolley can
service
be reused while the guest is dining.
If employee is required to enter the room, ensure physical
distancing is adhered to.
Ask guests to place their trolley / tray outside of their room when
When removing room
Cross-contamination Room Service (if provided) finished their meal and then notify the relevant employee to
service
retrieve it.
All equipment will be cleaned and disinfected prior to use

Cross-contamination Room Service (if provided) Before / after each use
(trollies, trays, etc.), and after each use.
FOOD PREPARATION & HANDLING

Prior to re-opening, implement a thorough cleaning regime

within the Kitchen.
If disinfection of an area is required it must be performed in Consider if an external cleaning

addition to cleaning, never as a substitute for cleaning. contractor is required to carry Prior to re-opening and
Hygiene standards Kitchen
out this cleaning regime prior ongoing thereafter
For more information please see the FSAI website, National to re-opening
Return to Work Safely Protocol and the ECDC report on
environmental cleaning in non-healthcare settings during the
COVID-19 pandemic.
Before the start of each shift, clean and disinfect food

preparation areas systematically.
Food hygiene / cross Kitchen / Food preparation
After each service, clean with effective detergents and At all times
contamination areas
disinfectants.
All cleaning should be recorded by a suitably trained person.
Ensure dishwasher operates at optimum levels and reaches the

correct temperature.
Use adequate and safe detergents

General Hygiene Dishes, utensils and cutlery At all times
If equipment is being hand washed, use the correct double sink
method with a drain area, and was a the appropriate
temperature and using the correct detergent.
FOOD PREPARATION & HANDLING
staff? risks? Minimum Requirements can you put in place? the control? measures? and audited?
For advice and information on food safety during COVID-19 and
for food businesses re-opening, the Food Safety Authority of
Food preparation and Ireland (FSAI) website is a useful resource which is regularly
Food hygiene At all times
service updated.
Please see HERE for more information.
Ensure that your HACCP system is updated in line with FSAI
guidance and adapt as necessary.
All new protocols need to be reflected in records, food flow HACCP documentation kept up
Food preparation and diagrams, cleaning schedules, storage and cleaning of equipment, to date Prior to re-opening and
Food hygiene
service allergen updates on menus, room service (if provided), etc. ongoing thereafter
Review regularly and update to reflect changes in guidelines.

Please see HERE for more information from the FSAI.
Ensure that any relevant staff (where appropriate) are trained on
Food preparation and any changes made to the HACCP system.
Untrained staff At all times
service
Keep a record that this training has taken place
This is an excellent chance to make changes to your menus. By keeping small inventories,
Inappropriate food Review all menus to re-evaluate the offering, considering and having reduced menus this Prior to re-opening and
Review and plan menus
offering seasonal ingredients, food costings, staffing levels, buffet will help with food cost and ongoing thereafter
guidelines, etc. wastage
LAUNDRY
Ensure that appropriate cleaning products are used for all tasks
throughout the property.
Use all products as per manufacturer instructions with regard to
Research new product options
Incorrect use of dilution / method of application / duration of use in order to Prior to re-opening and
Laundry regularly to ensure best
cleaning products ensure effectiveness. ongoing thereafter
practice
See Section 2.4 and Section 3.2 of Overview to Re-opening
Guidelines on covid19.failteireland.ie for more information on
using disinfectants to kill germs and stop the spread of COVID-19
Guest linen must be removed in a tied bag.

Cross Contamination When linen is removed from a bed and laundered, employees
Laundry Regularly (as required)
from soiled linen must wear the relevant protective items e.g. gloves and apron,
when separating the linen
Cleaning and disinfection must happen at least twice per day and
whenever the laundry facilities are visibly dirty, with an emphasis Prior to re-opening and
Hygiene Standards Laundry
on frequently touched surfaces (e.g. washing machines, dryers, ongoing thereafter
etc.).
Cross Contamination Employees should wear appropriate protective items when Prior to re-opening and
Laundry
from soiled linen handling soiled linen e.g. disposable gloves and apron. ongoing thereafter
View HSE information on

Cross Contamination All bed linen must be washed at a high temperature and in managing laundry
Laundry Regularly (as required)
from soiled linen accordance with Government’s Public Health advice
View ECDC advice on Cleaning
OFFICE AREA / WORKSPACE
If appropriate, consider
Unable to maintain displaying signage outlining
Physical distancing protocols also need to apply in employee Prior to re-opening and
physical distancing Office Area / Workspace physical distancing and hygiene
areas in office areas, workspaces and at desks ongoing thereafter
between employees practices in use throughout the
property.
Ensure your office area or workspace is thoroughly cleaned prior

to re-opening your property. Cleaning and disinfection protocols
must be followed at all times. See Section 2.4 of Overview to
When operational, cleaning and disinfection must take place at covid19.failteireland.ie for
least twice per day and facilities should be visibly clean at all more information on cleaning.
times. Prior to re-opening and
Hygiene standards Office Area / Workspace
ongoing thereafter
Particular attention must be paid to frequently touched items See ECDC report on
such as: environmental cleaning in non-
- Desks and tables healthcare settings during the
- Countertops COVID-19 pandemic.
- Door plates, door handles, door releases
- Computers, phones and other equipment
Guests using telephone or Where a guest may require the use of a telephone or computer, it
Cross contamination After guest use
computer should be cleaned and disinfected after each use.
OFFICE AREA / WORKSPACE
staff? risks? Minimum Requirements can you put in place? the control? measures? and audited?
Ensure physical distancing measures are adhered to in the office
Unable to maintain
area / workspace.
physical distancing Office area / Workspace At all times
If appropriate, consider displaying signage outlining physical
distancing and hygiene practices in use throughout the property.
See Section 2.4 of Overview to
Ensure your office area or workspace is thoroughly cleaned prior covid19.failteireland.ie for
to re-opening your property. Cleaning and disinfection protocols more information on cleaning
must be followed at all times.
Cross contamination Office area / Workspace The frequency of cleaning and disinfecting should be increased in See ECDC report on ongoing thereafter
the office area / desk with an emphasis on frequent contact environmental cleaning in non-
surfaces including, but not limited to, desk, telephone, computer, healthcare settings during the
etc. COVID-19 pandemic.
Cross contamination Guests using telephone or Where a guest may require the use of a telephone or computer, it
After guest use
computer should be cleaned and disinfected after each use.
SUPPLIERS & DELIVERIES
Note: Please apply these guidelines for Suppliers and Deliveries as appropriate to your business.
Contamination and Ideally arrange for one delivery at a time.
Suppliers and employees
spread of COVID-19 If two deliveries arrive at the same time, the first may deliver At all times
unable to physical distance
Deliveries Arrival while the remaining deliveries must remain in vehicle.
Drivers must use an alcohol-based hand sanitiser before handing
over delivery documents or goods. Prior to re-opening and
Hygiene standards Management of Deliveries
Hand hygiene, in conjunction with physical distancing, is also of ongoing thereafter
paramount importance.
Delivery area should be cleaned and disinfected after each

Hygiene standards Management of Deliveries At all times
delivery and prior to accepting next delivery
Contamination and All excess packaging must be removed by the driver. All outer
spread of COVID-19 Management of Deliveries packing must be removed (if possible) and placed in a suitable At all times
Deliveries Arrival disposal unit.
AIR-CONDITIONING & VENTILATION
Note: Please apply these guidelines for Air-Conditioning and Ventilation as appropriate to your business.
The condition of filters must be monitored and the proper

replacement rate of indoor air be maintained throughout the
property.
The proper functioning of ventilation, air exchange, and
dehumidification equipment of covered pools must be checked
prior to re-opening
Consider arranging for
Throughout the property Prior to re-opening and
Poor ventilation It is recommended that you increase the number of air exchanges professional cleaning /
(where appropriate) ongoing thereafter
per hour and supply as much outdoor air as possible either by servicing if appropriate.
natural or mechanical ventilation.
Ensure that air-conditioning filters are cleaned at regular intervals
in accordance with the manufacturers instructions.
When air-conditioned air is used for ventilation, minimise
recirculation as much as possible.
Ensure that extractor fans and ventilation systems are thoroughly

cleaned and maintained regularly.
Consider arranging for
Bathroom / Shared toilet Prior to re-opening and
Poor ventilation Thoroughly clean all filters, vents, etc of heating / ventilation professional deep cleaning if
facilities ongoing thereafter.
systems to prevent transfer of COVID-19. appropriate
Open windows regularly to circulate fresh air.
CONTROL OF WATERBORNE HAZARDS

For some places of work, such as larger properties with leisure facilities, the employer needs to put in place control measures to avoid the potential for
Legionnaires’ disease before they re-open. Further advice on the prevention of Legionnaires Disease after the COVID-19 Pandemic is available from the Health
and Safety Authority at www.hsa.ie
Note: Please apply these guidelines Controlling Waterborne Hazards as appropriate to your business.
Prior to re-opening, it is critical that you review HSA guidance on

the ‘Control of Legionella Bacteria During and After the COVID-19
Pandemic’ and review your own systems in line with this
guidance.
Put in place control measures to avoid the potential for
Legionnaires disease before re-opening particularly in locations
which may contain stagnant water e.g. wet cooling systems, spa
pools, showers, taps and toilets, machine cooling systems, spray
Transfer of Legionella Consider arranging for
booth water curtains, humidifiers in food cabinets, ornamental
bacteria due to Throughout the property professional cleaning if Prior to re-opening
fountains and water features, dust suppression systems,
stagnant water appropriate
horticultural misting systems, lawn sprinklers, clinical humidifiers,
sprinklers and hose reels, and power hoses.
Further advice on the prevention of Legionnaires disease after
the COVID-19 Pandemic is available from the Health and Safety
Authority.
For further advice, please see HSA information HERE
and HSE information HERE.

Guidelines For Re-Opening B-And-B And-Historic-Houses

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Proposed Guidelines for Re-Opening

Bed & Breakfasts /

This section relates directly to the Return to Work Safely Protocol.

Policies & Processes

• Cleaning of work areas must be conducted at regular intervals.

- What workarounds or temporary measures did you put in

Review all costs to determine if savings can be made.

If any temporary changes were made to your insurance policy for

Contact suppliers of standing orders which were cancelled e.g.

Review Public Health advice

When dealing with a First ₋ Face / eye masks.

Updated contact lists for employees must be maintained along

View the Return to Work Safely Protocol Templates and Checklists

All employees must wash their hands frequently and as required,

Prior to re-opening, ensure that adequate supplies of face masks

Prior to re-opening, install units to dispense hand sanitiser as

Ensure that you have adequate hand sanitiser supplies as it

Soap and hand sanitiser dispensers, disposable tissue dispensers,

Prior to re-opening your business, implement a thorough cleaning

Train all employees in the revised SOPs and processes developed

Consider flexible shifts where

Review all COVID-19 related signage and notices, to ensure that

Hand sanitiser dispenser to be

Poor physical Display signage referring to COVID-19 respiratory hygiene and

Disinfectant materials to be provided in all room guests to clean

Provide extra measure of

Prior to re-opening ensure you have sufficient cleaning and

See Section 2.4 of Overview to

Remove the guest directory.

Guests should be made aware that the option to forego linen

Those servicing guestrooms, must wash their hands with soap

What are the risks Who needs How will this

Clean and disinfect all in-room trays and contents

When cleaning bedrooms, particular emphasis should be placed

Guest linen must be removed in a tied bag. When linen is

Provide lidded pedal bins with plastic and tied liners.

When cleaning and disinfecting shared bathrooms, particular

Provide lidded pedal bins with plastic and tied liners.

Remove all disposable items such as sachets and provide as

Ensure signs are placed in prominent position, that they are

The frequency of cleaning and disinfecting should be increased in

Where there are bins in communal areas, ensure that lidded

Poor hygiene / - Doors, door handles and doorplates

You should provide sufficient

What are the risks Who needs How will this

Where breakfast is offered in the family kitchen, consideration

Owners should manage the seating of guests to ensure that

Where buffet service is required, guests should be encouraged to

Prominent signage must explain current physical distancing

Unable to maintain Appropriate physical distancing when taking orders as per

If provided, menus to be laminated, and cleaned and disinfected

It is recommended that employees use individual pens, pads or

Cutlery must be stored in a cutlery drawer or similar until At all times

Salt and pepper shakers, sugar bowls, milk jugs to be removed

Cross contamination Napkins Only use disposable napkins. At all times

All equipment will be cleaned and disinfected prior to use

What are the risks Who needs How will this

Prior to re-opening, implement a thorough cleaning regime

If disinfection of an area is required it must be performed in Consider if an external cleaning

Before the start of each shift, clean and disinfect food

All cleaning should be recorded by a suitably trained person.

Ensure dishwasher operates at optimum levels and reaches the

Use adequate and safe detergents