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
