Security protocols

A NEW UNIQUE EXPERIENCE, BUT WITH THE USUAL HOSPITALITY


Unique was born personalized, based on the atmosphere, the union of elements, the union of people. It is not a hotel – it is Unique! And being in São Paulo, staying at Unique, makes all the difference. To convey what we want, we have to turn things around...

…AND WE DID.

We miss you and we are happy to be back. We are prepared to receive you with all the necessary precautions so that your experience is unforgettable and exclusive to your senses. A strict, detailed safety protocol was developed, following all the rules and guidelines established by the current health agencies.

We hold the SafeGuard label, developed by the Bureau Veritas – a global benchmark in compliance assessment and certification services – that brings together health and safety standards that were designed based on the health guidelines from the World Health Organization (WHO), and adjusts them to each industry and country specifics. The label is a guarantee of health against the spread of Covid-19, preparing companies to resume their businesses with excellence.

We don’t have guests; rather, we have people who are invited and welcomed by their names.


We will know everything we can about the people we invite. And we will tell them about us. True relationships require exchanges.

Therefore, we share with you some guidelines and information.


Booking protocol


The hotel has embraced a new booking service protocol. The staff is ready to make your stay experience safer starting from the first contact.

During the quotation and booking confirmation procedures, guests are informed about the new protocol of services for their stay, and instructed on how the hotel areas work, opening hours, service scheduling and important details to make their stay safe and comfortable. Some questions will be asked, such as:

  • The need for any special care;

Whether the potential guest had a fever, dry cough, breathing problems (cough or breathing difficulty) or any symptoms related to Covid-19 during the last 14 days;

  • If the last answer is “yes” and the potential guest confirms the booking, a stricter stay protocol will be applied and communicated to the staff. This protocol is described starting on page 16, providing the newsletter about the service, rules and restrictions for the customer.

To make the check-in procedure more secure, the guest will be asked to send his/her personal and payment information in advance.

All our guests will receive the booking confirmation and the health protocol with the accommodation policy by email.

Pets


The hotel is, and will remain, pet-friendly. Pets will be able to stay comfortably in the rooms, remembering that, as in the past, they will not be allowed to circulate in the other areas of the hotel, following the local health regulations.


Accommodation protocol


Arrival at the hotel


Our valet and security staff will welcome the guests, wearing masks and offering hand sanitizer to assist them as they arrive at Unique.

The staff was trained to properly sanitize vehicle keys, door handles, seats, steering wheel and shift lever. The procedure is repeated when the vehicle is picked up and delivered to the guest. 

Masks are mandatory upon entering the building. If the guest does not have one, the staff will provide it.

Check-in


The reception staff has been retrained and the processes were revised to guarantee an agile and efficient service to our guests.

The iconic front desk was adjusted for social distancing.

At every stage of the service, hand sanitizing is mandatory before proceeding to the next stage.

When the check-in starts, the guests’ body temperature is measured by using infrared thermometers.

The welcome toast with the Veuve Clicquot champagne remains, being served in pre-sterilized glasses kept in a compartment isolated from the front desk.

Details of the hotel’s policy are introduced, as well as the operation of the pools, saunas, gym, restaurant, bar and service scheduling.

Luggage is cleaned with a sanitizing product certified by the National Health Surveillance Agency (ANVISA) before handling and delivery to the room.

The access cards to the rooms are previously sanitized and delivered by the receptionist as soon as the hotel introductory ends.

Elevators must be used individually or by guests from the same room.

Upon arrival at the room, instead of the usual escort by receptionists, a welcome call is made to clarify any doubts.

All service areas and materials are sanitized immediately after use at the front desk.

 

Room services

  • IMPORTANT: the hotel staff will not enter the rooms without prior authorization from guests.

  • Housekeeping and replacement of items in the rooms will only be done upon guests’ request, and they should not be in the room while the staff works;

  • The same applies to the restocking of minibar items, delivery of amenities, and change of towels and the trousseau;

  • All deliveries are made by the staff, who will keep a minimum distance of 1 meter (3 feet);

  • For all quick-assistance services, the staff must wear a mask, cap, gloves and footwear protection;

Leaving the hotel (check-out)


When requesting help with luggage, guests are required to leave it outside the room to be picked up, if they decide to stay in the room for a few more minutes. If they want the luggage to be picked up from the room, they must leave before an employee arrives.

Key cards should be left in a black container at the front desk terminals.

If requested, the bill will be presented by the receptionist, and the credit card charge will be made remotely, without the need to provide it again.

The invoice will be sent by e-mail; however, if the guest prefers, a hardcopy will be provided.


Room sanitization protocol


Cleaning material


Unique Hotel uses cleaning products that are effective against viruses, bacteria, and are certified by ANVISA. 

For surfaces, a product called Peroxide is used, with multi-purpose disinfectant characteristics, based on hydrogen peroxide. This is used in hospitals, and acts against viruses, fungi and bacteria. The product’s exclusive characteristic is its rapid action, which effectively and safely sanitizes in only three minutes, providing increased productivity and safety.

Cloths and sponges of different colors are used for each type of surface and area, such as bedroom and bathroom. Cleaning cloths are specific for each room, so these are not used repeatedly.

The staff was trained and provided guidance on the importance of frequent hand sanitizing and attention to the personal protective equipment.

Access points with hand sanitizer are available at all areas of the hotel.

 

Post-checkout cleaning protocol


A specific employee, previously selected, will be assigned to the tasks with a potentially higher risk, which has been code-named “dirty route.” This employee will wear the following Personal Protective Equipment (PPE) for increased protection: cap, thick gloves, protective apron, face shield and mask. The following procedures will be carried out after guests check out from the room:

  • Turn off the air conditioning system;

  • Open the windows for air circulation;

  • Remove all waste from the trash bins in the living room, bedroom and bathroom, never allowing the plastic bag to be completely filled for disposal, and cannot exceed 2/3 of the storage capacity;

  • Clean the area used by pets;

  • Collect the room service trays;

  • Remove all trousseau without sudden movements (including mattress protectors and pillow cases), whether used or not, and place them in a laundry bag, without exceeding 2/3 of the capacity;

  • At the end of these tasks, the employee should call the maintenance staff to clean the air conditioning system filter;

  • To clean and disinfect after the air conditioner has been cleaned by the maintenance crew, the new housekeeper enters the room using the PPE (mask, face shield, nitrile gloves, latex gloves and cap) and follows the standard cleaning procedure.

New cleaning guidelines: 

  • Cleaning is done with vertical movements;

  • Cleaning starts at the cleanest areas and ends at the dirtiest ones;

  • Cleaning starts at dry areas and ends at wet areas;

  • A continuous cleaning flow is maintained, with specific cleaning protocols, thus avoiding that any area is left behind;

  • The sanitizing product (Peroxide) must be applied to every area; mattress, pillow and duvet stuffing using the sprayer;

  • As usual, all items in the room continue to be tested to check their proper operation. Now, we should emphasize that every employee who enters the room – even if only to make a repair – must have disposable gloves and mask available;

  • Specific products are applied all over the bathroom, remaining active for the next few minutes;

  • The room is cleaned and disinfected with specific cloths and fibers, following the same guidelines.

  • Increased attention to high-touch areas, such as door handles, light switches, cabinet and drawer handles, telephone, curtain activation control, chest of drawers, TV remote controls, which should be wrapped with plastic film to facilitate cleaning;

  • After cleaning and disinfecting the bedroom area, the bathroom should be started, following the protocols and paying special attention to high-touch areas, such as door handles, light switches, bathroom sink and taps, towel holder, flush trigger, shower taps, soap dishes, toilet seat;

  • In the suites, carpets should be cleaned using a special “Hyla” vacuum cleaner (water-based vacuum cleaner, which does not throw particles into the air);

  • After cleaning is finished, items such as towels, bathrobes, floor towels, bath mats and bathroom amenities should be replaced;

  • At the end, the “Pulse” device with Peroxide should be used to clean the floor of the entire room and bathroom;

  • After leaving the room, the housekeeper should disinfect his/her own work equipment, such as product sprayers, Pulse and cart.

Room inspection

  • While inspecting the room, the housekeeping supervisor wears the following PPE: mask, disposable gloves and cap. After finishing, the sanitizing spray is applied again to high-touch areas;

  • During this inspection, a black light device is used to review the cleanliness, especially of the high-touch areas. From this moment on, no one will be allowed to enter the room, except the next guest.

Housekeeping procedure

  • The service will be provided only upon the guest’s request;

  • No cleaning service will be provided if the guest remains in the room;

  • During the housekeeping, the same cleaning standards should be followed after check-out, as well as the pre-established standards.

Turndown service procedure

  • The service will be offered only upon request, and will be provided when the guest is out of the room;

  • The same housekeeping procedures and pre-established standards should be followed.

Request for amenities, towels and loan items

  • All loan items are sanitized before being picked up and after return;

  • In case the guest remembers any amenities or preferences to be brought to his/her room and that have not been indicated in advance, we will ask him/her to wait at the reception while we arrange them;

  • If the guest really needs any amenities to be assembled or delivered while in the room, the staff will be instructed to enter the room wearing footwear protection, a cap, gloves and mask. However, it´s advisable to avoid this kind of situation as much as possible;

  • Upon delivery, the employee will ring the bell and deliver the item, keeping a distance of 1 meter (3 ft.);

  • All items requested (amenities, pillow, towels) are sanitized before delivery, and should be packed in a transparent plastic bag.

In-room maintenance calls

  • If something in the room does not work properly, and the maintenance staff is required, the repair can be done while the guest is away. The maintenance staff will report to the housekeeper as soon as the repair is finished, so that he/she can enter the room and do the proper sanitizing procedure, wearing gloves, mask, cap and footwear protection.

  • For urgent requests where the presence of the maintenance staff is indispensable, the employee should enter wearing the appropriate PPE: glove, cap, apron, safety glasses, footwear protection and mask.

  • For quick assistance, the following PPE should be used: mask, glove, cap and footwear protection, without the need of an apron.

Guest laundry

  • Laundry services will be available to guests upon request;

  • The laundry staff will pick up the clothes from the rooms;

  • We suggest that guests leave their clothes outside the room, in a bag specifically provided for this purpose;

  • The laundry is returned by the staff, keeping the minimum distance of 1.5m (5 ft.).

Room service (food and beverages)

  • The service is currently provided from 8 a.m. to 11 a.m. for breakfast orders; from 12 p.m. to 3 p.m. for items available on the lunch menu (on weekends, the schedule is moved to 1 p.m. to 4 p.m.); and from 7 p.m. to 11 p.m. for dinner orders. In the intervals between these hours, more restricted options are available;

  • All food is served covered with appropriate material, and utensils are sanitized before being placed on the tray or cart.

  • All room service orders include a 70% alcohol wipe;

  • Salt and pepper are available in sanitized containers;

  • Upon delivery, the waiter will knock on the door. When answered, he should ask – keeping a distance of 1 meter (3 feet) – if the guest prefers the delivery inside the room. If so, the waiter should wear the shoe protector, mask and face shield;

  • The waiter will inform the guest about the tray removal procedure, suggesting that the tray is left outside the room after pressing the button on the "tray way - waiter call" device for pickup.

Minibar

  • The minibar employee will wear a face shield and a mask, and among his belongings, hand sanitizer, a microfiber cloth and 70% alcohol will be included;

  • The guest will have to request, if necessary, any replacement items;

  • The products will be brought on a tray properly sanitized before delivery or replacement to the rooms;

  • The minibar staff will sanitize all items and the refrigerator before each stay;

  • The items consumed from the minibar will be added to the guests’ bills, based on the consumption and replacement requests.

     


Protocol for using and sanitizing the Body & Soul Fitness Center and the Caudalie Spa e Room


Gym

  • Access to the gym must be scheduled to manage the number of people accessing the area at a time. Scheduling times are booked in two-hour intervals, with a one-hour interval for complete sanitizing of the place;

  • At the Body & Soul gym, guests should workout wearing a mask and keeping a minimum distance of two meters (6-½-feet) from each other;

  • Towels will continue to be offered for guests’ comfort during their workouts. These will be individually stored in transparent plastic bags;

  • Sprayers with 70% alcohol are available, as well as disposable cloths throughout the gym area;

  • During the one-hour interval between schedules, pre-established cleaning standards and protocols are followed, focusing on high-touch areas.

Indoor swimming pool  

  • Access to the pool must be scheduled to manage the number of people accessing the area at a time. Scheduling times are booked in two-hour intervals, with a one-hour interval for complete sanitizing of the place;

  • Wearing a mask while using the area is suggested;

  • Pool loungers have been organized following the minimum spacing of two meters (6-½ ft.);

  • Disposable water bottles, properly sanitized, will continue to be offered;

  • During the one-hour interval between schedules, pre-established cleaning standards and protocols are followed, focusing on high-touch areas.

Dry and wet sauna  

  • Scheduling hours is required, observing the occupancy and cleaning protocols mentioned previously;

  • Inside the saunas, wearing a mask is not required;

  • During the one-hour interval between schedules, pre-established cleaning standards and protocols are followed, focusing on high-touch areas.

Fitness Center locker rooms 

  • The area is cleaned according to the gym, deck, swimming pool and sauna use schedules;

  • During the one-hour interval between scheduled bookings, pre-established cleaning standards and protocols are followed, focusing on high-touch areas.
     

Caudalie Spa Room

  • Wearing a mask inside the massage room is not required;

  • Massage therapists will wear disposable masks and aprons;

  • Hand sanitizing is mandatory before and after appointments;

  • Bathrobes and materials are individually wrapped for use;

  • All scheduling is done with a 40-minute minimum interval, and the room is completely sanitized.

  • During the cleaning intervals between schedules, pre-established cleaning standards and protocols are followed, focusing on high-touch areas.


Cleaning protocol for use and sanitizing of Skye Restaurante & Bar

 

The iconic and renowned Skye Restaurant & Bar remains available on a daily basis to guests.

Wearing a mask is mandatory while walking through the area. When sitting at the table, wearing a mask is not required.

The cleaning frequency of the entire place was intensified, since the traffic is higher during opening hours. Tables and chairs are sanitized at each serviceo.

The pre-established cleaning standards and protocols are followed, focusing on sanitizing high-touch areas, wearing the required PPE and following the guidelines. The areas are ready for use after the application of a sanitizing product and making sure that everything is clean and standardized.

Mise-en-place and work materials

  • The assembly of items for meals on the tables is done after the guests have taken their seats;

  • Salt and pepper are available in sanitized containers;

  • All items are stored in the sideboards (closed areas);

  • The menus are available through QR Code and printed on PS, a material that allows cleaning before and after use;

  • Paper napkins will be offered, allowing disposal after use – fabric napkins are no longer offered;

  • The credit card sale terminals are wrapped in plastic film to facilitate cleaning, which will be done using 70% alcohol, both before and after handling.

Table service

  • The waiters will wear a face shield or mask while serving, and they will be responsible for assembling the mise-in-place as soon as guests take their seats at the table;

The waiters will provide a disposable 70% alcohol wipe, and explain about the menu available via QR Code;

  • Service will proceed normally, according to the service rules;

  • After finishing each service, the tables and chairs are cleaned and disinfected using a sanitizing product;

  • For bill settling, the clerk will go to the table with a credit and debit card sales terminal wrapped in plastic film, properly sanitized, and with a bottle of hand sanitizer in hand;

  • If the guest prefers that the bill is charged to the room, the pen for signature will be sanitized both before and after use;

  • Napkins are individually provided together with drinks/food;
  • If forming a queue is required for the entrance of external customers to the panoramic elevator hall, located on the ground floor, there will be markers on the floor to indicate a minimum distance of 1.5m (5 ft.) between the guests;

  • For the ascent by the panoramic elevator, a hostess or security guard will organize the entrance in order to carry one group at a time (people from different groups/families will not ascend in the same elevator). An information board about it will be available;

  • The list will be controlled using the mobile device (tablet), frequently sanitized.
     

Skye Deck / Swimming Pool


To move around on the deck of Skye’s famous red swimming pool without worries, everyone is required to wear a mask. It will not be required while guests are using the swimming pool.

  • Towels and bathrobes will remain available for the convenience of the guests, but now individually wrapped in plastic bags;

  • The area will be cleaned more frequently, since it is a place with intense traffic of guests.

The pre-established cleaning standards and protocols are followed, focusing on sanitizing high-touch areas, wearing the required PPE and following the guidelines. The areas are ready for use after the application of a sanitizing product and making sure that everything is clean and standardized.

Skye restrooms and changing rooms


Cleaning is done more frequently since it is a place of intense traffic of guests during Skye’s opening hours.


Cleaning inspection at the areas


Cleaning supervisors will inspect all sectors on a daily basis, with checklists for evaluation and compliance with the quality and cleaning standards.

General guidelines for employees involved with food and beverages


Skye and The Wall employees (hostesses, waiters, cashiers, head waiter, etc.) will wear face shields or masks.

All employees are instructed to sanitize their hands correctly based on the scenarios already defined in the hygiene protocol and during their work shift at the following times:

  • Upon arriving at the work station;

  • Before putting on the masks and after removing them;

  • After collecting garbage and waste;

  • After touching boxes, bottles, etc.;

  • When they interrupt a service and start another;

  • After performing one task and starting another;

  • Before using sanitized utensils;

  • Before putting on disposable gloves and after removing them;

  • After touching electronic devices, such as cell phones.

  • Whenever they deem it necessary.
     

Area sizing and structure

  • Tables spaced 2 meters (6-½ ft.) apart, observing the distance of 1.2 meters (4 ft.) between chairs (considering seated guests);

  • Cleaning of the air conditioning system on a daily basis by the maintenance staff;

  • The buffet breakfast system has been abolished, giving way to the a la carte breakfast;

  • All items received at the area (wines, soft drinks, water) are sanitized before being stored in refrigerators or cabinets.

 

Sanitizing protocol at the kitchen and preparing food and beverages


Pre-preparation and preparation


Everyone involved in the pre-preparation and preparation of food – assistants, cooks, chefs and nutritionists – are required to wear personal protective equipment, according to the hygiene protocol.

All stages involving the production of food (defrosting, pre-preparation, handling, preparation (cooking), cooling and reheating) meet the criteria established in the health regulations and the requirements of ISO 22000 (Food Safety Management System).

During the food production process, hands are sanitized observing the frequency and appropriate technique.

The facilities, equipment, furniture and utensils are kept in appropriate sanitary conditions throughout the production process. Sanitizing operations are carried out frequently, ensuring the maintenance of these conditions and avoiding contamination risks.

Dishwashing


Utensils and materials are washed at the following temperatures:

  • Washing: 55 °C to 65 °C;

  • Rinsing: 80 °C to 90 °C;

  • All sanitized utensils are handled with disposable gloves.

Receipt control: raw materials, ingredients, chemicals, packaging, and food production process

  • All stages involving the production of food, from receiving to distribution, meet the criteria established in the health regulations and the requirements of ISO 22000 (Food Safety Management System).

Receiving of goods


Goods intended for food production are received so as to ensure safety and quality.

  • The vegetables, fruits and greens are moved to the hotel’s plastic boxes, being later cleaned in a 200-PPM hypochlorite solution before being stored;

  • Secondary and tertiary packaging of food and chemicals are removed before storage. If removing such packaging – such as bales of canned beverages, food, alcoholic beverages, among others – is impossible, they are sanitized with a sanitizing product or 70% alcohol.

Upon receipt, the employee in charge of the activity should follow these guidelines:

  • Wear a face shield sanitized before and after use;

  • Minimum distance of 1.5 meters (5 ft.) from the supplier;

  • Spray the packaging with a sanitizing product;

  • Sanitize the pen used to sign the document;

  • Wear disposable gloves.

 

Sanitizing protocol for social areas


Cleaning and sanitizing protocol for public areas


Unique Hotel uses cleaning products that are effective against viruses, bacteria, and are certified by ANVISA.

For surfaces, a product called Peroxide is used, with multi-purpose disinfectant characteristics, based on hydrogen peroxide. This is used in hospitals, and acts against viruses, fungi and bacteria. The product’s exclusive characteristic is its rapid action, which effectively and safely sanitizes in only three minutes, providing increased productivity and safety.

Cloths and sponges of different colors are used for each type of surface and area. Materials used at a certain area will not be reused. Cleaning cloths are specific for each room, so these are not used repeatedly.

The staff was trained and provided guidance on the importance of frequent hand sanitizing and attention to the personal protective equipment.

Access points with hand sanitizer are available at all areas of the hotel.

Dirty Route – public areas


The employee previously assigned, referred to as “dirty route” (as previously detailed), will wear the following personal protective equipment: cap, thick gloves, protective apron, face shield and mask, and will perform the following tasks:

  • He/she will remove all garbage deposited in the cans, making sure that the plastic bag does not become completely full before disposal – cannot exceed 2/3 of the storage capacity;

  • He/she will remove all dirty trousseau from baskets, pool loungers and other places, making sure that the plastic bag does not become completely full before disposal – cannot exceed 2/3 of the storage capacity;

The areas will be cleaned by our own staff, code-named “clean route”. Cleaning and sanitizing are done more frequently during hours of increased guest traffic and after use at scheduled locations, with extra attention to high-touch areas.

The cleaning assistant will wear PPE (mask, face shield, cap and nitrile glove), and will follow the standard cleaning route, with extra attention to high-touch areas:

  • Door handles;

  • Light switches;

  • Front desks;

  • Handrails;

  • Telephones and computers;

  • Hand sanitizer dispensers;

  • Inside bathrooms and changing rooms: door handles, taps, toilet seat, flush trigger, as well as shampoo, conditioner and liquid soap dispensers.

Important guidelines:

  • Cleaning should be done from top to bottom movements, not a circular motion;

  • Cleaning starts at the cleanest areas and ends at the dirtiest ones;

  • Cleaning starts at dry areas and ends at wet areas;

  • A continuous cleaning flow is maintained, with specific cleaning protocols, thus avoiding that any area is left behind.

Cleaning of social corridors

  • Cleaning and disinfection of elevator doors and buttons with electrostatic sprayer;

  • Cleaning of the room’s indicative number;

  • Cleaning of the lobby and windows;

  • Cleaning of the air vents;

  • Carpets vacuumed with Hyla (a water-based vacuum cleaner, which does not throw particles into the air) and a bactericidal product;

  • Windows are kept open.

Lobby

  • Redistribution of the furniture, keeping a distance of two meters (6-½ ft.) between armchairs. Hand sanitizer is available on all tables;

  • Furniture and upholstery are cleaned using the special “Hyla” vacuum cleaner;

  • The cleaning protocols listed on page 12 are followed.

Lobby restrooms

  • The cleaning protocols listed on page 12 are followed.

Library

  • Redistribution of the furniture, keeping a distance of 2 meters (6-½ ft.) between armchairs. Hand sanitizer is available on all tables;

  • Furniture and upholstery are cleaned using the special “Hyla” vacuum cleaner;

  • The cleaning protocols listed on page 12 are followed.
     

The Wall

  • Redistribution of the furniture, keeping a distance of 2 meters (6-½ ft.) between armchairs. Hand sanitizer is available on all tables;

  • Furniture and upholstery are cleaned using the special “Hyla” vacuum cleaner;

  • The cleaning protocols listed on page 12 are followed.

Elevators

  • Individual access in elevators or group of guests from the same family;

  • Cleaning is more frequent, since it is a place of intense guest traffic.

Control of suppliers and service providers


At every delivery, suppliers and service providers are required to:

  • Wait inside the vehicle for body temperature check and unloading authorization;

  • Wear a protective mask;

  • Sanitize their hands before delivery.

Storage of goods


The raw materials and packaging that come into contact with food are stored according to the Standard Operating Procedure (POP) Care with Storage, which defines hygiene, shelf life, temperature, and organization criteria to preserve the food quality and safety.
 

Maintenance protocols


The staff always wears standard PPE and masks to perform routine work. For activities inside the rooms, with and without the presence of guests, wearing the specific service PPE mentioned above is required.

In order to preserve the safety of guests and customers, the maintenance staff performs the following tasks:

Water system

  • Control of the central heating system with hot water production at 60 °C and return at 55 °C;

  • Replacement of the filtering elements of the hotel’s water intake and use points (water filters, coffee machines, ice machines, etc);

  • Submerge the shower and hygienic showers in a 20 ml/L chlorinated solution for 15 minutes after the guest has checked out.

Air-conditioning system

  • Although Covid-19 is not transmitted by air, but from person to person through droplets from the nose or mouth when an infected person coughs or exhales, the condition of the air conditioning system in all areas of the hotel is monitored by cleaning and sanitizing filters, rotors, streamers, trays and drains, as well as applying a sanitizing product, following the routines provided in the Maintenance Plan, Operation and Control (PMOC)

  • The air conditioning system should be cleaned at every check-out, and the air conditioning at Skye, the lobby and other social areas should undergo complete cleaning on a daily basis.

Air renewal

  • Cleaning the ventilation boxes and rotors of the air supply and exhaust systems;

  • Replacement of the disposable filters of the air supply system;

  • Overhaul the motors and belts in order to ensure the equipment’s air renewal rate. The air renewal fans should operate on a continuous basis (24/7).

Exhaust


It should be continuously kept on (24/7).

Laundry Protocols


Whenever dirty clothes are handled, received and washed, the following PPE should be worn: safety glasses, mask, long-sleeved gloves and apron. To handle clean clothes, wearing a mask and reinforcing constant hand sanitizing is required;

All pieces are washed using certified processes, following drying and ironing standards, and individually wrapped for storage;

At the end of each shift, general cleaning and disinfection should be carried out at the laundry;

Strictly follow ISO standards, intensifying the cleaning of wire carts, canvas carts, machine doors, dryers and countertops.

Unique Staff - employees


Hotel Unique’s employees are vital to an effective prevention, sanitation and health program.


Hand washing


Proper hygiene and frequent hand washing with soap and water are essential to help fight the spread of the virus. All hotel staff have been instructed and trained to wash their hands properly for 20 seconds, or to use hand sanitizer if a sink and tap are not readily available. Hand washing or sterilization should take place every hour.

Hands should be sanitized upon arrival at work, after contact with surfaces or with other people, as well as after each activity and action performed, and before and after starting a work shift.

Personal protective equipment (PPE)


Appropriate PPE is delivered daily to employees based on their roles and responsibilities and accordingly to the State regulations and guidelines.

All employees will be provided training on how to use, sanitize and proper dispose of all PPE: mask, gloves, face shields, aprons, caps, among others available.
 

Entrance to the Hotel


The body temperature of all employees is monitored at the entrance. If an employee’s temperature is equal to 37.5 °C, it will be measured again after 10 minutes.

If this body temperature is confirmed, the employee is not allowed to enter, being instructed to return home and monitor the symptoms.

Training


All employees have been thoroughly trained on the new protocols, so as to receive guests safely and with excellence.

Uniform


The uniforms of all employees are changed on a daily basis.

Cafeteria


There is a rotation of meal times between staff. There are markers on the floor, so that employees can observe the distance.

The occupancy of the cafeteria has been reduced to 1/3 of the total.

The cafeteria has a sink, bactericidal soap, hand sanitizer and disposable non-recycled paper towels for hand sanitizing.

Meals are served by duly attired employees. Cutlery is available in closed packages.

Sprayers with a sanitizing product (70% alcohol or hydrogen peroxide) and disposable cloths are available so that the employees themselves can disinfect the tables and chairs before use.

After the end of each meal time (breakfast, lunch, dinner and supper), the entire area is carefully cleaned, including high-touch surfaces, by spraying a sanitizing product.

Locker room


The locker rooms have been reorganized to reduce the maximum number of people at a time.

Service elevators


Hand sanitizer dispensers were made available inside the elevators, and the number of people who can enter was reduced, with markings on the floor for spacing.

Extra and outsourced employees


They should follow the same guidelines as the hotel staff.

 

Safety protocol for guests with potentially related or confirmed symptoms of Covid-19


All could be potential transmitters of Covid-19. It is also known that anyone can be infected and be asymptomatic. In suspected and confirmed cases, the staff will act with the stricter protocols described below, minimizing the contact of the potential patient with other guests and employees, thus minimally affecting the quality of accommodation.

The reception staff will advise guests to stay in their rooms. The staff can also recommend places for testing to confirm the virus in the system, as well as hospitals.

The front desk staff (reception/stewardship) will make daily calls to find out how the guest is feeling, and if he/she needs any assistance.

If, in extreme cases, providing any assistance that requires close contact with the guest is necessary, the staff will wear the appropriate personal protective equipment (PPE): long-cuffed gloves, cap, safety glasses, mask, face shield, disposable apron and footwear protector. Rules and protocols to be followed for these guests:

Access/movement

  • Express check-in and check-out procedures, avoiding contact with the reception staff, and without stopping at the front desk;

  • The vehicle should be parked in front of the hotel, and the owner will be the only one authorized to handle it;

  • The guest will receive a newsletter listing the more restrictive accommodation protocols and rules;

  • Access to the room should be done through the elevator indicated by the staff;

  • The elevator should be blocked to allow the guest to move, and cleaned after use;

  • All contact areas will be immediately sprayed and cleaned;

  • All materials, luggage and services will be delivered without the guest being in the room;

  • The guest will not be able to move around the hotel and should only stay in his/her room. When absolutely necessary, our staff will assist with his/her displacement.

Room service

  • Housekeeping and cleaning services will not be provided during the stay;

  • The same rule applies to the restocking of minibar items, delivery of amenities, room service, and change of towels and the trousseau;

  • No employee will access the room;

  • All deliveries will be made by the staff, but without direct contact with the guest;

  • All meals should be taken inside the room. Deliveries will be left at the door, and the guest will be notified;

  • At the end of meals, the utensils should be placed outside the room (at the corridor, next to the door), so that they can be collected by the staff code-named “dirty route”;

  • Clothes to be sent to the laundry should be left outside the room. Upon return, we will leave the clothes on a cart in front of the door. The guest will pick up his/her clothes, without any contact with the staff;

  • The hotel will provide the following items, always upon request: 70% alcohol wipes, mask, hand sanitizer, 70% alcohol spray and disposable gloves.

Post-check-out cleaning:

  • The housekeeping staff will wait 96 hours after check-out to enter the room and start the cleaning process;

  • The employee, duly attired, will access to the room first to remove the items that had contact with the guest most often;

  • Complete cleaning will be provided at the room, following the protocols already established, and requiring the necessary PPE;

  • The mattress will be sanitized with cleaning materials specific for this purpose;

  • The maintenance staff will clean the air conditioning system.