Stock of single-use cleaning materials proportional to its size, including single-use wipes moistened with disinfectant, bleach, and 70% alcohol.
Dispensers of alcohol-based antiseptic solution or alcohol-based solution at entry/exit points, and whenever applicable per floor, at the entrance to the restaurant, bar, and common sanitary facilities.
Waste container with non-manual opening and plastic bag.
In sanitary facilities, handwashing equipment with liquid soap and paper towels.
The company ensures:
Washing and disinfection, according to the internal protocol, of the surfaces where employees and customers circulate, ensuring the control and prevention of infections and antimicrobial resistance.
Cleaning, several times a day, of surfaces and objects of common use (including counters, light and elevator switches, door handles, cabinet handles).
Preference is given to wet cleaning instead of dry cleaning and the use of vacuum cleaners.
Regular air renewal in rooms and enclosed spaces.
In food and beverage areas, where applicable, reinforcement of the hygiene of utensils, equipment, and surfaces, and minimisation of direct handling of food by customers and employees.
The internal cleaning and hygiene protocol ensures:
Washing at high temperatures (around 60ºC) of clothing used in activities and other accessories provided (e.g., towels), by both employees and customers.
Supply of alcohol-based hand sanitisers, whenever justified, to participants in activities.
Hygiene or disinfection of equipment used, after each activity, in accordance with the rules applicable to each type of equipment.
Hygiene or disinfection of transport vehicles used, after each activity, in accordance with the rules applicable to each type of transport.
