Accommodation

Hotels

1. General rules for employees

• informing and training employees on the procedures to protect employees and guests and procedures in case of infection of employees or guests
• physical distance (especially employees who are in contact with guests of other employees)
• wearing protective masks
• body temperature check
• hand disinfection as often as possible when hands are not visibly dirty, washing and disinfection when hands are visibly dirty, and disinfecting work surfaces several times a day
• limited number of people in indoor settings

2. General rules for guests

• wearing protective masks in all common areas
• disinfecting hands
• limited number of people in the common areas of the facility
• physical distancing

3. Cleaning

• regular disinfection of common areas, paying special attention to equipment and places that are frequently touched
• regular ventilation of indoor areas
• disinfectants
• use disposable materials (paper towels) in sanitary facilities
• regular cleaning and disinfection of filters for air conditioning, ventilation, and heating

4. Reception

• on-line check-in, self-check-in, or quick check-in
• protective barrier at the reception desk
• pre-announced check-out so that an invoice can be prepared in advance to keep guests at reception for as short as possible

5. Accommodation

• folder (options: in digital form, plasticized folders to be disinfected after each guest or at the reception of the single-use folder)
• provide a safety kit (protective masks, gloves, disinfectant) that may or may not be charged
• refill the mini bar at the request of the guest or place a safety sticker
• regular disinfection of critical (contact) points in the room
• cleaning the room in agreement with the guests
• more rigorous washing and disinfection of bed linen and towels for guests

6. Catering services

• buffet service, normal serving, or self-service in accordance with the current recommendations of the Croatian Institute of Public Health, room service or serving food and drinks directly from the kitchen
• removal of menus and price lists from tables, available at the request of the guest (options: digital form QR codes or disposable in printed form or plasticized)
• table settings and serving utensils in accordance with the current recommendations of the Croatian Institute of Public Health
• disinfection of tables, menus and price lists and replacement of the table setup after each guest
• distancing tables from each other in accordance with the current recommendations of the Croatian Institute of Public Health
•  physical distancing between individual groups of visitors in accordance with the current recommendations of the Croatian Institute of Public Health

7. Common content

• schedule reservation in advance with a sufficient time lag for disinfection of equipment and space and ventilation of the premises after each guest

Camps

1. General rules for employees

• informing and training employees on the procedures to protect employees and guests and procedures in case of infection of employees or guests
• physical distance (especially employees who are in contact with guests of other employees)
• wearing protective masks
• measuring body temperature
• hand disinfection as often as possible when hands are not visibly dirty, washing and disinfection when hands are visibly dirty, and disinfecting work surfaces several times a day
• limited number of people in an enclosed space

2. General rules for guests

• wearing protective masks in all common areas
• disinfecting hands
• limited number of people in the common areas of the facility
• physical distancing

3. Cleaning

• regular disinfection of common areas, paying special attention to equipment and places that are frequently touched
• ventilating the space
• disinfectants
• use disposable materials (paper towels) in sanitary facilities
• regular cleaning and disinfection of filters for air conditioning, ventilation, and heating

4. Reception

• on-line check-in, self-check-in, or quick check-in
• protective barrier at the reception desk
• pre-announced check-out so that an invoice can be prepared in advance to keep guests at reception for as short as possible

5. Accommodation

• folder (options: in digital form, plasticized folders to be disinfected after each guest or at the reception of the single-use folder)
• provide a safety kit (protective masks, gloves, disinfectant) that may or may not be charged
• refill the mini bar at the request of the guest or place a safety sticker
• regular disinfection of critical (contact) points in the room
• cleaning the room in agreement with the guests
• more rigorous washing and disinfection of bed linen and towels for guests

6. Catering services

• buffet service, normal serving, or self-service in accordance with the current recommendations of the Croatian Institute of Public Health, room service or serving food and drinks directly from the kitchen
• removal of menus and price lists from tables, available at the request of the guest (options: digital form QR codes or disposable in printed form or plasticized)
• table settings and serving utensils in accordance with the current recommendations of the Croatian Institute of Public Health
• disinfection of tables, menus and price lists and replacement of the table setup after each guest
• distancing tables from each other in accordance with the current recommendations of the Croatian Institute of Public Health
•  physical distancing between individual groups of visitors in accordance with the current recommendations of the Croatian Institute of Public Health

7. Common content

• schedule reservation in advance with a sufficient time lag for disinfection of equipment and space and ventilation of the premises after each guest

Other catering facilities

1. General rules for employees

• informing and training employees on the procedures to protect employees and guests and procedures in case of infection of employees or guests
• physical distance (especially employees who are in contact with guests of other employees)
• wearing protective masks
• body temperature check
• hand disinfection as often as possible when hands are not visibly dirty, washing and disinfection when hands are visibly dirty, and disinfecting work surfaces several times a day
• limited number of people in indoor settings

2. General rules for guests

• wearing protective masks in all common areas
• disinfecting hands
• limited number of people in the common areas of the facility
• physical distancing

3. Cleaning

• regular disinfection of common areas, paying special attention to equipment and places that are frequently touched
• regular ventilation of indoor areas
• disinfectants
• use disposable materials (paper towels) in sanitary facilities
• regular cleaning and disinfection of filters for air conditioning, ventilation, and heating

4. Accommodation: rooms or facilities

• provide a safety kit (safety masks, gloves, disinfectant) that may or may not be charged
• regular disinfection of critical (contact) points in the accommodation unit or facility
• cleaning an accommodation unit or facility in agreement with guests
• more rigorous washing and disinfection of bed linen and towels for guests

5. Catering services (if available)

• buffet service, normal service, or self-service in accordance with the current recommendations of the Croatian Institute of Public Health, room service or serving food and drinks directly from the kitchen
• removal of menus and price lists from tables, available at the request of the guest (options: digital form QR codes or disposable in printed form or plasticized)
• table settings and serving utensils in accordance with the current recommendations of the Croatian Institute of Public Health
• disinfection of tables, menus and price lists and replacement of the table setup after each guest
• distancing tables from each other in accordance with the current recommendations of the Croatian Institute of Public Health
•  physical distancing between individual groups of visitors in accordance with the current recommendations of the Croatian Institute of Public Health

Rural tourism

1. General rules for employees

• informing and training employees on the procedures to protect employees and guests and procedures in case of infection of employees or guests
• physical distance (especially employees who are in contact with guests of other employees)
• wearing protective masks
• body temperature check
• hand disinfection as often as possible when hands are not visibly dirty, washing and disinfection when hands are visibly dirty, and disinfecting work surfaces several times a day
• limited number of people in indoor settings

2. General rules for guests

• wearing protective masks in all common areas
• disinfecting hands
• limited number of people in the common areas of the facility
• physical distancing

3. Cleaning

• regular disinfection of common areas, paying special attention to equipment and places that are frequently touched
• regular ventilation of indoor areas
• disinfectants
• use disposable materials (paper towels) in sanitary facilities
• regular cleaning and disinfection of filters for air conditioning, ventilation, and heating

4. Accommodation: rooms and facilities

• provide a safety kit (safety masks, gloves, disinfectant) that may or may not be charged
• regular disinfection of critical (contact) points in the accommodation unit or facility
• cleaning an accommodation unit or facility in agreement with guests
• more rigorous washing and disinfection of bed linen and towels for guests

5. Recommendations for serving

• serving must be in accordance with the current recommendations of the Croatian Institute of Public Health, including disinfection of tables after each guest and replacement of table settings
• table setting and serving utensils in accordance with the current recommendations of the Croatian Institute of Public Health
• separate tables from each other in accordance with the current recommendations of the Croatian Institute of Public Health
• physical distancing between individual groups of visitors in accordance with the current recommendations of the Croatian Institute of Public Health

Agritourism

1. General rules for employees

• informing and training employees on the procedures to protect employees and guests and procedures in case of infection of employees or guests
• physical distance (especially employees who are in contact with guests of other employees)
• wearing protective masks
• body temperature check
• hand disinfection as often as possible when hands are not visibly dirty, washing and disinfection when hands are visibly dirty, and disinfecting work surfaces several times a day
• limited number of people in an enclosed space

2. General rules for guests

• wearing protective masks in all common areas
• disinfecting hands
• limited number of people in the common areas of the facility
• physical distancing

3. Cleaning

• regular disinfection of common areas, paying special attention to equipment and places that are frequently touched
• ventilating the space
• disinfectants
• use disposable materials (paper towels) in sanitary facilities
• regular cleaning and disinfection of filters for air conditioning, ventilation, and heating

4. Accommodation: rooms and facilities

• provide a safety kit (safety masks, gloves, disinfectant) that may or may not be charged
• regular disinfection of critical (contact) points in the accommodation unit or facility
• cleaning an accommodation unit or facility in agreement with guests
• more rigorous washing and disinfection of bed linen and towels for guests

5. Recommendations for serving

• serving must be in accordance with the current recommendations of the Croatian Institute of Public Health, including disinfection of tables after each guest and replacement of table settings
• table setting and serving utensils in accordance with the current recommendations of the Croatian Institute of Public Health
• separate tables from each other in accordance with the current recommendations of the Croatian Institute of Public Health
• physical distancing between individual groups of visitors in accordance with the current recommendations of the Croatian Institute of Public Health

General recommendations for all accommodation facilities

Comment: All notices and instructions on maintaining physical distance, using disinfectants and other instructions related to the safety and prevention of infection with the COVID-19 virus should be displayed in a visible place in the facility.

Recommendation: If possible, catering facilities in the groups "Hotels" and "Camps" can provide part of the accommodation capacity for self-isolation for people with symptoms of infection.