AS the entire world and Guyana continue to grapple with the deadly COVID-19 scourge, the Guyana Tourism Authority (GTA) has outlined its Hygiene and Sanitation Protocol, thereby joining the fight against the rapidly spreading disease.

The Hygiene and Sanitation Protocol is designed to help the tourism sector prepare for the new norm and meet visitors’ elevated expectations.

Tourism stakeholders are advised to engage their staff in various workshops and training sessions to combat the deadly virus; as such, stakeholders are urged to consult with government health departments to determine appropriate actions if a guest or worker presents symptoms of COVID-19, as well as how to respond if asked to quarantine guests.
All staff members are to be trained on guest management and must increase sanitation procedures when dealing with colleagues and guests who may have or may have been exposed to the coronavirus.

Housekeeping staff also should be trained to use disinfectants safely and correctly and to wear gloves when cleaning, since any of these cleaning products need to remain on hard surfaces for several minutes in order for them to work.

The GTA noted that stakeholders should make sure that their staff members are educated on the most common signs and symptoms of COVID-19 infection; as such, staffers are advised to maintain records of guests, staff, and drivers’ movements. These records should be kept for a minimum of 90 days. This includes maintaining guest registration records, employees’ work assignments, documentation of key control procedures, including the electronic lock records, and security cameras closed circuit tapes.

Additionally, restaurant owners and staffers are advised to provide only delivery service. However, if customers are to dine in, persons are required to use hand sanitisers in the dining area before sitting. Guests are advised to eat alone or with their travel companions at their own table. In addition, all dining tables should be positioned to ensure social distancing.
Further, all buffet services should be discontinued and food should be ordered from guest rooms and placed on the table before the guests are seated, so there is no or limited staff or guest interaction. Dining areas also must be sanitised before and after dining.

As for hotels, staffers are advised to conduct routine room cleaning more frequently, all mattresses and pillows should be covered with removable, water-resistant mattress and pillow protectors to the extent possible. If such is not possible, the GTA advises that mattresses can be sanitised with steam, stating that garment steamers are ideal for sanitising mattresses and drapes, which are also difficult to wash.

Housekeeping staff must schedule and perform routine cleaning and disinfection of all contact surfaces in guest rooms, such television remote controls, toilet flush handles, door handles, water faucet handles, light switches, and flooring.