Number: 71490862-010.06.02[010.06.02]-E.339385
Date: 12.05.2020
Subject: Controlled Normalization Process in Accommodation Facilities
CIRCULAR 2020/6

Introduction

As is known, within the scope of measures to prevent the spread of the Novel Coronavirus (COVID-19) pandemic, which has been classified as a "Pandemic" by the World Health Organization, the controlled normalization process phase has been initiated. Following the successful fight against the pandemic, it is envisaged to restart travel and tourism activities in a healthy process.

Within this scope, in order to safely carry out tourism activities, the following measures must be taken and their continuity ensured in accommodation facilities that are currently active or will become operational.

General Principles and Notification

  • During the activities of tourism enterprises, full compliance with the measures announced by the relevant public institutions or organizations is ensured.
  • A protocol covering COVID-19 and hygiene rules/practices is prepared throughout the enterprise, regularly evaluated, and updated considering encountered problems, solutions provided, and measures implemented by public institutions or organizations.
  • Within the protocol, the approach of personnel to customers showing symptoms of illness and the procedures to be applied are also defined.
  • Additionally, a social distancing plan is prepared for general usage areas.
  • Written information about COVID-19 measures and practices is provided upon guest acceptance; also, visual information about the rules to be applied/followed and social distancing is displayed in easily visible places for guests and personnel throughout the facility.
  • Social distance markings are made wherever queues may form.
  • If a guest or personnel suspected of illness is identified, authorities are notified, the individual is isolated until taken over by a health institution, and services are provided by personnel with security measures.
  • If a COVID-19 diagnosis is confirmed, the customer's room is disinfected with materials meeting standards and ventilated after the stay ends.

Guest Acceptance

  • Accommodation facilities accept guests at a capacity determined by maintaining social distancing rules.
  • Guests are welcomed at the facility entrance with thermal cameras or contactless fever measurement applications, disinfection mats, and hand disinfectant availability.
  • Personal protective equipment such as masks and gloves are kept available to be given to guests upon request.
  • Guests are asked to provide information about places they have been in the last 14 days, any chronic illnesses they have, and whether they have had COVID-19.
  • Contactless payment is preferred whenever possible.

General Usage Areas

  • Elevators have floor markings and written information for usage in accordance with social distancing rules.
  • All general usage areas including dining halls, meeting rooms, pastry shops, multipurpose halls, conference rooms, lobbies, reception areas, sitting lounges, game rooms, show halls, entertainment and animation areas, bars, discos, sales units, outdoor seating/waiting/dining arrangements, pool surroundings, and shade/chaise lounge groups on the shore are arranged according to the social distancing plan; necessary precautions and markings are made, and no guests exceeding the planned capacity are accepted.
  • Social distancing is not required among guests staying in the same room or from the same family when using general areas.
  • Units allocated for children such as playrooms, kids' clubs, amusement parks, and playgrounds are not opened.
  • Hand disinfectants or antiseptics are provided at entrances of general usage areas and customer toilets, as well as at various points in large general usage areas.
  • Entrance doors of general toilets are arranged as automatic doors if possible; if not possible, partitions are placed appropriately and doors are kept open.
  • If gymnasiums or sports halls are opened, a reservation system is applied to ensure safe use; the number of users and duration are limited; cleaning of usage areas and equipment with standard hygiene materials is ensured after each use.
  • Single-use products such as soap, shampoo, and shower gel are provided to guests in these areas.
  • SPA units such as Turkish baths, saunas, and massage units are not opened in facilities without a Healthy Tourism Certificate.
  • Beach and pool towels are provided to guests in sealed bags or by assigned personnel.
  • Distance between tables where food is served is arranged as 1.5 meters, and distance between chairs side by side is 60 cm.
  • Service personnel pay attention to maintaining distance rules and avoiding contact during service.
  • If buffet service is applied, a plexiglass or similar barrier is installed to prevent guest access to the buffet side; service is provided by kitchen personnel.
  • Tea/coffee machines, water dispensers, beverage machines, and similar devices in general usage areas are removed or guests are served through service staff.
  • Tables, chairs, service materials, sugar, salt, spices, napkins, menus, and similar items are cleaned with alcohol-based products after each guest use.
  • Single-use sugar, salt, spices, and napkins are used if possible.

Personnel

  • Regular health checks are conducted for personnel; periodic information is obtained from personnel to monitor COVID-19 status of people they live with.
  • All personnel receive special training on the pandemic and hygiene.
  • At personnel entrance, thermal cameras or contactless fever measurement applications, disinfection mats, and hand disinfectants or antiseptics are provided.
  • Personnel are provided with personal protective equipment (mask, surgical mask, gloves, face shield, etc.) suitable for their workplace and contact with guests and environment, along with hand disinfectant; usage is monitored.
  • Daily cleaning and hygiene of personnel uniforms are ensured.
  • Efforts are made to have the same personnel work in the same shift as much as possible.
  • Changing rooms, showers, toilets, and common dining and resting areas for personnel are arranged according to social distancing conditions; if necessary, floor markings, tapes, barriers, and similar arrangements are made; cleaning and disinfection of these areas are regularly ensured according to rules.
  • If personnel accommodation is available within the facility or separately, rooms accommodate a maximum of 4 people; dormitory-style accommodation is not allowed; cleaning, hygiene, and health measures for accommodations and dining units are provided under the same conditions as guest units; access of non-personnel to these units is prohibited.
  • Rules are established and monitored to minimize contact of temporarily accepted persons (for supply, repair, maintenance, etc.) with the facility.
  • These persons are also ensured to perform their tasks while maintaining social distancing and using protective equipment.
  • If personnel show symptoms of illness, they are directed to the nearest health institution.

General Cleaning and Maintenance

  • Cleaning of all areas is performed with disinfectants appropriate to the surface type and standards at suitable intervals; traceability records of these applications are kept.
  • Floors, toilets, urinals, sinks, faucets, battery heads, and door handles in toilets are frequently cleaned, disinfected, and traceability records are kept.
  • Liquid soap is continuously available.
  • Periodic maintenance and sterilization of ventilation and air conditioning systems, laundry, dishwashers, and other equipment and materials are ensured.
  • Frequently touched surfaces such as door handles, handrails, elevator buttons, electrical switches, POS devices, TV remotes, telephones, towel cards, room cards or keys, and water heaters in rooms are frequently cleaned with disinfectants and traceability records are kept.
  • Customer rooms and surfaces touched by hand such as phones, remotes, water heaters, door and window handles are cleaned with disinfectant products after the guest's stay ends.
  • Single-use toiletries and information forms are used in rooms as much as possible.
  • Guest room cleaning is performed by personnel wearing masks and using single-use gloves for each room.
  • Towels, bed linens, pillows, and sheets of rooms used by customers or personnel diagnosed with COVID-19 are collected separately and washed separately.
  • Closed areas are frequently naturally ventilated.
  • Filters of air conditioners and ventilation systems are changed frequently.
  • Gray-lidded waste bins are placed in personnel and general customer usage areas; these bins are designated only for materials such as masks and gloves; these wastes are not mixed with other wastes during disposal.
  • Cleaning and hygiene of kitchens and related areas, all equipment and tools used in kitchens, counters, and storage areas are regularly ensured.
  • Hygiene barriers, sterilization devices, and necessary tools and equipment for hand and body hygiene are provided in food production areas, during raw material and product deliveries, and in kitchen areas.
  • Unauthorized personnel are not allowed to enter kitchen areas.
  • All foods are stored in closed cabinets or covered.
  • To prevent cross-contamination, raw food materials and prepared foods are stored separately in the kitchen.
  • Additionally, no food material is allowed to contact the floor.
  • Kitchen personnel wear work clothes and personal protective equipment during work, wash and disinfect their hands regularly.
  • Visual and written information about rules and good hygiene practices that kitchen personnel must follow is provided.
  • All service materials throughout the facility (including bars and snack bars) are washed in dishwashers.
  • Pool water, pool and beach surroundings are cleaned and hygienically maintained to the maximum extent; chlorine levels are kept between 1-3 ppm in outdoor pools and 1-1.5 ppm in indoor pools.
  • Traceability records of periodic measurements are kept.

This circular will be updated over time depending on the process. Your information and necessary action are requested.