Covid-19 Action Plan2020-06-29T14:59:28+02:00

COVID-19 ACTION PLAN

Policy
SANITISING ROUTINE
ACTIVITIES
HANDLING & PREPARING FOOD
Action Plan
Rooms
HYGIENE AWARENESS TRAINING
MONITORING STAFF/ GUESTS
Questionnaires
RESTAURANT
GENERAL
HOUSEKEEPING REGULATIONS

POLICY

We respect the trust you place in us each time you choose to stay with the Zambezi Queen Collection. Welcoming, safeguarding and taking care of others is at the very heart of what we do and who we are.

In response to the COVID-19 pandemic, we have partnered with top experts to implement new standards of safety and enhanced operational protocols and procedures which are among the most stringent in the hospitality industry.

We are taking extensive measures to safeguard, protect and care for our valued guests and employees.

ACTION PLAN

All staff and contractors will be subject to a thermal test prior to entering the establishment and prior to leaving. At the Reception, they will have to complete an applicable register and honestly answer questions asked therein and sign next to their thermal reading. If body temperature is above 38 degrees Celsius they will be advised to seek medical attention and can only return to work once having a letter from a medical practitioner; stating that he/she has tested negative for COVID-19 and has no symptoms indicating otherwise.

All Guests will complete a COVID-19 Questionnaire at Namibia customs office. Digital thermometers to be at these points as well. If a guest is found to be positive with COVID-19, staff to contact Management.

All staff will be issued with a COVID -19 Medical kit; containing 1 x hand sanitizer; 1 x re-usable face mask and 1 x pair of gloves for personal use on a daily basisat the workplace.

QUESTIONNAIRES

  • Management – Monitoring / tracking and investigation of affected staff / guests

Management i.e. Medical surveillance by monitoring medical requests from guests/staff, emergency contact details for doctor; conducting screening and if temperature is above 38 degrees Celsius; will advise guest to seek medical help.

HOURLY DISINFECTING & SANITISING ROUTINE LOGBOOKS

  • Every hour all frequently touched surfaces such as: lounge; dining areas; workstations; counter tops; door handles; railings; light switches etc. must be cleaned and Logbook to be completed as advised by WHO (World Health Organisation)
  • Disposable wipes will be provided for commonly used surfaces e.g. doorknobs; keyboards; remote controls; desks
  • Windows will be opened where possible for fresh air to enter rooms, communal areas etc.
  • Removal of waste will be done by sealing refuse bags and burning immediately.

ROOMS

  • Remove every other room out of service and prepare selected ones for service
  • All surfaces in rooms to be disinfected and hands sanitised – in the morning when guests are having breakfast and again when they are out on afternoon activity
  • Clean bed sheets and towels will be replaced upon departure unless otherwise requested.

RESTAURANT

  • Guest will select their Breakfast / Dinner from an a la Carte Menu; which will be served to them in the Restaurant
  • A table setting of a maximum of four (4) persons per 10 square meters is recommended; the distance between the back of one chair and another must be 1m apart and that guests face each other from 1m to support social distancing
  • Disinfecting surfaces every 20 minutes and to maintain a Logbook of actions/measures carried out e.g. date; time; which disinfectant/hand sanitizing used; gloves; masks by whom; where to use as record in case of emergency; if any.

GAME DRIVES, FISHING & OTHER ACTIVITIES

  • Only four (4) persons allowed on a boat at one time and the smaller boats of only 2 guests on the boat at one time
  • Restructure the timetable for all activities e.g. early morning cruise, midday cruise, sunset cruise
  • Disinfecting surfaces of boats before guests arrive and after they depart. Maintain a Logbook of actions/measures carried out e.g. date; time; which disinfectant/hand sanitizing used; gloves; masks by whom; where to use as record in case of emergency; if any.

PERSONAL HYGIENE AWARENESS TRAINING TO STAFF

Our staff have been trained on the hygiene measures below to protect their health as well as our guests.

  • Avoid touching your face
  • Avoid coughing or sneezing into your hands
  • Keep a distance of at least 1m from other people
  • Wash your hands frequently with soap and water
  • Cleaning of property and high touch surfaces

HANDLING AND PREPARING FOOD

  • Strict protocol to be followed regarding delivery, sanitising, and storage of various foodstuffs,
  • Special training implemented on food preparation and service.

MONITORING STAFF/ GUESTS WHO ARE POSSIBLY ILL

While observing regulations in relation to the protection of personal data and the right to privacy; potentially ill staff/guests in the establishment must be monitored.

Front of House staff should note all relevant incidents that come to their knowledge; such as requests for a doctor’s contact number; pharmacy; etc. and to provide them with appropriate advice; thereby facilitating early detection, and rapid management of suspected cases with local health authorities.

Front of House staff must treat all this information with discretion, leaving it up to the management and to medical services to evaluate the situation and make appropriate decisions.

COLD vs FLU vs CORONAVIRUS

MAJOR SYMPTOMS COLD FLU CORONAVIRUS
Fever Sometimes Common Above 38 degrees
Runny nose Common Sometimes Less Common
Sore throat Common Sometimes Less Common
Cough Common Sometimes Common
Body Ache Rare-Mild Common Less Common
Difficulty Breathing Rare Rare Common
Time between catching the virus 1-3 days then a cold 1-4 days then a Flu 2-14 days having fever above 39 degrees; cough and difficulty breathing
Symptom onset Gradual Abrupt Gradual
How long symptoms last 7-12 days 3-7 days Mild cases – 2 weeks severe or even critical disease i.e. 3-6 weeks

*If you have a sore throat, it’s more likely a cold than flu or coronavirus in general and same with a runny nose and body ache.

MEDICAL KIT

  • Germicidal disinfectant /wipes for surface cleaning
  • Hand sanitizer 60% alcohol type
  • Face masks when dealing with an infected person
  • Face shield / safety goggles when dealing with an ill person
  • Disposable gloves when dealing with an ill person
  • Protective apron when dealing with an ill person
  • Full- length long-sleeved gown when dealing with an ill person
  • Infra-red digital thermometer
  • Logbook

HOUSEKEEPING ACTION WHEN HAVING A COVID-19 INFECTION

If a guest or staff develops symptoms of acute respiratory infection, efforts should immediately be made to minimize contact of the ill person with all guests and staff of the establishment. The ill person should be moved to Impalila Clinic following the shortest route to ensure minimum exposure to others.

Separate the ill person from the other persons by at least 2 m (6 ft).

Management of the possible contacts of the ill person should take place in accordance with instructions from the local public health authority. The local health authority should rapidly update the regional or national health authority on the outcome of examinations and if further actions must be taken.

GENERAL

  • Awareness posters to be displayed inside all restrooms; bathrooms of rooms; foyer at Reception; Lounge; Staff Canteen; office and Kitchen passage to amplify the key messages among staff and guests, promoting hand-washing of at least 20 seconds; respiratory hygiene and coughing etiquette
  • Floor markings where required