Ministry of Culture and Tourism 2020-6 Circular - Accommodation Measures

Ministry of Culture and Tourism Circular No. 2020-6

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

CIRCULAR 2020/6

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 problems encountered in practice, 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 at guest acceptance, and visual information about the rules to be applied and social distancing is displayed in places easily visible to guests and personnel throughout the facility.
Social distance markings are made wherever queues may form.
If a guest or staff member suspected of illness is identified, authorities are notified, the person is isolated until taken over by a health institution, services are provided by personnel with security measures, if diagnosed with COVID-19, the guest room is disinfected with standard-compliant materials 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 entrance with thermal cameras or contactless fever measurement applications, disinfection mats (doormats), 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, and whether they have had COVID-19.
Contactless payment is preferred whenever possible.

GENERAL USAGE AREAS

Elevators have floor markings and written information for use in accordance with social distancing rules.
All general usage areas including dining halls, meeting rooms, pastry shops, multipurpose halls, conference halls, lobbies, reception areas, sitting lounges, game rooms, show halls, entertainment and animation areas, bars, discos, sales units, outdoor seating/waiting/eating-drinking 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.
Guests staying in the same room or from the same family are not required to maintain social distance among themselves in general areas.
Units such as playrooms for children, kids’ clubs, amusement parks, 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, limiting the number of users and duration simultaneously, and cleaning of areas and equipment with standard-compliant hygiene materials is ensured after each use.
Single-use products such as soap, shampoo, shower gel are provided to guests in these areas.
SPA units such as Turkish baths, saunas, 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 serving food is arranged as 1.5 meters, and between chairs side by side as 60 cm.
Service personnel pay attention to maintaining distance rules and avoiding contact during service.
If an open buffet is applied, a plexiglass or similar barrier is installed to prevent guest access to the buffet side, and service is provided by kitchen staff.
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, and 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 entry points, 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, contact with guests and environment, and hand disinfectant availability; 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.
Personnel changing rooms, showers, toilets, and common dining and resting areas are arranged according to social distancing conditions; markings, tapes, barriers are applied if necessary; cleaning and disinfection are regularly ensured.
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 maintained at conditions applicable to guest units; access by non-personnel is prohibited.
Rules are established and monitored to minimize contact of temporarily accepted persons (for supply or other reasons such as repair, maintenance) with the facility.
These persons are also required to maintain social distancing and use protective equipment during their activities.
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 standard-compliant disinfectants appropriate to surface type and at suitable frequency; traceability records of these applications are kept.
Floors, toilets, urinals, sinks, faucets, door handles of restrooms are frequently cleaned, disinfected, and traceability records are maintained.
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, water heaters in rooms are frequently cleaned with disinfectants and traceability records are kept.
Guest rooms and surfaces touched by hand, including 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 of guests 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 guest general usage areas; these bins are designated only for masks, gloves, and similar materials; 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 in 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.
No food item 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 to be followed by kitchen personnel 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.
Periodic measurement traceability records are kept.

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

Mehmet Nuri ERSOY
Minister

Distribution

To the Culture and Tourism Directorates of 81 Provinces
To the Turkish Hoteliers Federation
To the Turkish Hoteliers Association
To the Turkish Tourism Investors Association