上諏訪温泉 しんゆ Kamisuwa Onsen Shinyu

Notice from the hotel

[Original hygiene and disinfection program]

Kamisuwa Onsen Shinyu introduced a new hygiene and disinfection program from June 1, 2020. This program aims to create an environment in which customers and employees can spend peace of mind.

① "Facility hygiene management"
② "Prevention of human infection"
③ "Hygiene management training"
It is composed of three viewpoints.

In addition to the hygiene management activities that we have been doing for a long time, we have newly devised the code of conduct that avoids 3 denseness (closed/closed/closed), “do not attach”, “do not increase”, and “defeat” bacteria and viruses as the code of conduct. It has a wide variety of contents, including the items that you did.

With the aim of creating an environment in which our customers and employees can spend peace of mind, we will spend more time and effort on hygiene management and disinfection work than ever before.

*This program is based on the National Ryokan Hotel Sanitation Federation of Industry "Guideline for Corresponding New Coronavirus in Accommodation (First Edition)" and Ministry of Health, Labor and Welfare "Guide for hygiene management based on HACCP". I am.

① "Facility hygiene" (in no particular order)
・Install alcohol disinfection pump (all guest rooms, all public spaces)
・ Sterilization using ozone sterilizer at midnight and at checkout (all public spaces, cooking rooms)
・Installation of a humidifier containing hypochlorous acid water (all public spaces, late night operation)
・Disinfection work using a sprayer (after cleaning all guest rooms, all public spaces)
・Alcoholic disinfection of areas where contact risk is high
・5 steps of disinfection and cleaning of guest rooms using alcohol and hypochlorous acid water
(1 Cleaning 2 Alcohol disinfection/UV disinfection work 3 Installation in guest room After high temperature cleaning of glass etc. and installation after hypochlorite water disinfection 4 Hypochlorite water disinfection with a sprayer 5 Disinfected seal)
・Cleaning/disinfecting/high frequency ventilation cycle of all public spaces such as large public baths and restaurants
・Hygiene audit by external organization
・No smoking in all rooms, smoking room established according to law
・Disinfection of alcohol in the shuttle bus and installation of a humidifier containing hypochlorous acid water (without passengers)
・ Thorough food and facility hygiene management in the kitchen
・Introduction of HACCP (mandatory control point based on hazard analysis) for food hygiene
・Disinfection of delivered food and other delivered materials
・Ultraviolet disinfection of remote control devices
・Antibacterial mat is installed at the entrance

[2] "Prevention of human infection" (in no particular order)
・Employees' daily temperature measurement, physical condition check, record
・Thorough gargling, hand washing, and alcohol disinfection during work
・Monthly stool inspection, norovirus inspection (November to March)
・Influenza vaccination
・Wearing gloves during cleaning
・Wear gloves when cooking and serving
・All service staff wear gloves
・For customers who wish, staff will wear a face shield when serving food
・Course-style cooking provided in a private room
・Social distance monitoring
・All staff always wear a mask
・Hearing of customers' physical condition at check-in
・Please wear a mask when you move inside the building
・50% limit on maximum number of people
・Pulse oximeter (blood oxygen concentration measuring device) loan
・If a customer is unwell, ask for guidance from the public health center with the help of isolation.
・Please request alcohol disinfection before boarding the shuttle bus
・Social distance measures such as shuttle buses
・When riding, please ask all customers to disinfect alcohol and wear masks
・Please wear masks and gloves to all suppliers
・Please refrain from talking in the bathroom or elevator

[3] “Hygiene management training” (in no particular order)
・Education of sanitary disinfection program
・Hand wash class
・External hygiene management training
・Thorough hygiene management manual for cooking rooms and providers
・Cooking room sanitation disinfection manual divided into 8 processes
(1 before work, 2 food inspection and storage 3 preparation 4 storage and management of raw materials, etc. 5 cooking 6 assortment 7 hygiene of facilities and equipment 8 management of workers)
・Introduced hygiene management comprehension level and implementation level as employee evaluation items

The above is an overview of the hygiene and disinfection program that started on June 1.
In the future, brush up while implementing,
We will make the program more accurate.

We look forward to your visit.

Lodging Manager Hiroyuki Watanabe