GUIDELINES FOR RE-OPENING HOTELS & GUESTHOUSESNote:This is a living document which means as Government restrictions and Public Health guidelinesevolve, this document will also evolve to reflect new Government advice and changes to protocolswhen they emerge. All sectoral guidelines have been developed in line with the Government’sRoadmap for Reopening Society and Business, Work Safely Protocol and the updated COVID-19Resilience & Recovery 2021 – The Path Ahead, and based on the latest health guidance availablefrom the Department of Health and the HSE. The links to latest guidelines will be includedthroughout the document.The Tourism and Hospitality sectoral guidelines, aligned with the Work Safely Protocol, have beendeveloped collaboratively to assist businesses to apply guidance to their operations. The guidelinesare informed by the latest Government public health advice and related regulations.DisclaimerThe information contained within these operational re-opening guidelines can change from time totime. It must not by itself be relied upon in determining obligations or other decisions. Users of thisdocument must independently verify any information on which they wish to rely. It is expected thatall business owners and management will have familiarised themselves with the Work SafelyProtocol prior to re-opening and implemented all relevant requirements.Fáilte Ireland and The Irish Hotels Federation, their servants or agents, do not assume legal or otherliability for any inaccuracy, mistake, misstatement or any other error of whatsoever nature containedherein. Fáilte Ireland and The Irish Hotels Federation hereby formally disclaim liability in respect ofsuch aforesaid matters.The information accessible in this document has been compiled from many sources that are notcontrolled by Fáilte Ireland. While all reasonable care has been taken in the compilation andpublication of the contents of this document, Fáilte Ireland makes no representations or warranties,whether express or implied, as to the accuracy or suitability of the information or materialscontained in this document. Due to the evolving nature of the COVID-19 pandemic, this documentwill be subject to change.Access to and use of the information herein is entirely at the risk of the user. Fáilte Ireland shall notbe liable, directly or indirectly, to the user or any other third party for any damage resulting from theuse of the information contained or implied in this document.Fáilte Ireland has endeavoured to attribute copyright or other intellectual rights to the rightfulowners where such course has been appropriate. Where any attribution has been missed oroverlooked Fáilte Ireland, on being informed, will correct this omission. By proceeding to use thisFáilte Ireland document you are accepting this disclaimer.Fáilte Ireland Overview Guidelines to Re-openingIt is recommended that businesses also view the Fáilte Ireland Overview Guidelines to Re-opening inaddition to this sector specific guideline document, as further information relating to COVID-19control measures, Health & Safety measures, hygiene measures, etc. are outlined.2BACK TO CONTENTS PAGE

GUIDELINES FOR RE-OPENING HOTELS & GUESTHOUSESRevision History:VersionDate ChangesChanges from previous version8.204/06/2021Update guidelines in line with S.I. 267 of 2021 (Page 4)8.102/06/2021Further minor updates to the COVID-19 Resilience & Recovery 2021 (Table on page 4) & links toWork Safely Protocol.8.026/05/2021Update of information in line with Work Safely Protocol, Ventilation and other general guidance.7.011/05/2021Update of information in line with Government Health advice.6.401/03/2021Update to the COVID-19 Resilience & Recovery 2021 – The Path Ahead.6.325/01/2021Update of information in line with Government Health advice and Ventilation (Appendix 3).6.208/01/2021Update of Resilience and Recovery 2020-2021: Plan for Living with COVID-19 for Level 5 andGuidance on International Travel.6.104/01/2020Update of Resilience and Recovery 2020-2021: Plan for Living with COVID-19 for Level 5.6.022/12/2020Update of Resilience and Recovery 2020-2021: Plan for Living with COVID-19.5.417/12/2020Update in line with S.I 571 of 2020 (Face Coverings In Certain Premises And Businesses) andupdates to Government Public Health and Safety advice.5.307/12/2020Updates to guidance in relation to Seasonal Experience per Government Public Health advice.5.202/12/2020Updates to Summary of Level 3 – Page 6 and Page 42.5.102/12/2020Updated links.5.001/12/2020Updates in line with Work Safely Protocol.Update of Resilience and Recovery 2020-2021: Plan for Living with COVID-19 for Level 3 andupdate in line with S.I. 560 of 2020.4.216/11/2020Update of information relating to International Travel (pg. 8) including Appendix 2 (pg. 37).4.109/11/2020Update of information relating to Face Coverings (HPSC).4.022/10/2020Update of Resilience and Recovery 2020-2021: Plan for Living with COVID-19 for Level 5.4.027/10/2020Update on S.I. 448 of 2020 (Page 7) Resilience and Recovery 2020-2021: Plan for Living withCOVID-19 for Level 5.3.006/10/2020Update of Resilience and Recovery 2020-2021: Plan for Living with COVID-19 .2.825/09/2020Update of Resilience and Recovery 2020-2021: Plan for Living with COVID-19 – clarification onrestrictions for county Donegal.2.722/09/2020Further clarification on Organised Indoor & Outdoor gatherings.2.618/09/2020Updated in line with Resilience and Recovery 2020-2021: Plan for Living with COVID-19.2.507/09/2020Update on Meetings and Events.2.402/09/2020Addition of Regulation S.I. No. 326 of 2020.2.324/08/2020Updated in line with Government Public Health advice.2.206/07/2020Updates to Appendix 1 of COVID-19: Guidance for Food Service Businesses (HPSC) V1.1.2.123/06/2020Additions from HPSC COVID-19: Guidance for Food Service Businesses v0.3 15.06.2020 andreordering of content.1.210/06/2020Section 15.1.109/06/2020Document published.3BACK TO CONTENTS PAGE

COVID-19 Resilience and Recovery 2021The Path AheadNew Public Health MeasuresSubject to the public health situation at the timeCurrent MeasuresFrom 5th JulyWeddingsMax. 50 guests at service.Max. 25 guests at wedding reception.Paid TouristAccommodationAccommodation services including hotels, B&Bs, self-catering, caravan & camping and hostels canreopen.Services including leisure facilities, indoor restaurant and bar services must be restricted to overnightguests and residents only.Gyms, Pools & LeisureFacilitiesOpen for individual training only.TransportCapacity restricted to 50%.Face coverings must be wornDomestic TravelInter County travel permitted.Cafés, Restaurants &Pubs(including Hotel Restaurantsand Bars)Outdoor service is permitted for a maximum of 6 personsaged 13 or over per table. This limit of 6 does not includeaccompanying children aged 12 or younger. The totalcombined capacity at a table cannot exceed 15 overall(max. 6 persons aged 13 and over).Max 50 guests at service.Max 50 guests at wedding reception.Indoor training, exercise and danceactivities permitted in pods of up to 6.Indoor service can resume.Live Music &PerformancesNo live or loud music permitted.No live performances are permitted.Closing TimeFood & Beverage facility must be clear of all patrons by 11:30pm.NightclubsClosed.AttractionsOpen with protective measures (for example, a maximum capacity to allow 2m distancing, one-waytraffic within the venue). Maximum numbers linked to the capacity, taking account of Public HealthAdvice. Guided tours within indoor attractions are not permitted.(including Outdooramusements/theme parks)Activities(including Outdooramusements/theme parks)Outdoor Activities Open with protective measures. Outdoor organised activities have a maximumcapacity of 15 people.Outdoor Parks & PlayAreasOpen with protective measures.MeetingsNon-Social Meetings, Training and Educational programmes may take place when considered essential tothe business.

GUIDELINES FOR RE-OPENING HOTELS & GUESTHOUSESTable of Contents1. Introduction: Meeting & Overcoming theCOVID-19 Challenge72. Business Response/Action PlanMonitoring & SupportingPolicies & ProcessesCommunicationTrainingCleaning & FrequencyVentilation/ Air ConditioningStaffing Resources991010101111113. Employee & Guest HealthFace Coverings/MasksPhysical DistancingEmployee Physical DistancingMeasures to Control Noise LevelsProviding Hand SanitisersProperty SignageEmployee & Guest Health ConcernsIsolation Area1212121313131313134. Employee ResponsibilitiesHand HygieneCOVID-19 TrainingPersonal Protective Equipment (PPE)Employee Welfare Facilities & TimekeepingReception Area1414141415155. Physical DistancingCapacity ManagementQueuingFront Desk & ConciergeHotel Restaurant & BarsSelf-Service Carvery or BuffetSmoking AreasBack of HouseTimekeeping Facilities1616161616161717176. Cleaning Products & ProtocolsPublic Spaces & Communal AreasGuest AccommodationLaundry FacilitiesBack of House & Employee AreasEquipment Shared by EmployeesRoom Recovery ProtocolControl of Waterborne Hazards17171717181818187. Technical & Maintenance ServicesWater DisinfectionDishwashing & Laundry EquipmentDispensersAdditional Recommendations19191919198. Suppliers of Goods & ServicesDeliveries2020Dealing with DriversEntering the PropertyAccepting Deliveries2020209. Locations for Distribution of PPEFront of HouseBack of House21212110. Employee UniformsCleaning & Disinfection ProtocolPhysical Distancing Protocol21212111. The Guest Journey – Arrival & DepartureArrival by Taxi, Drop Off or Parking on the PropertyGuest ElevatorsCar Park & Outdoor AreasPaymentGuest Sanitation Amenities22222222222212. Accommodation Services (Housekeeping)Cleaning & Disinfection ProtocolBedroomsBathrooms/ En suiteGuest Considerations232323232313. Reception Area & General OfficesCleaning & Disinfection ProtocolPhysical Distancing ProtocolGuest Considerations2424242414. Public AreasCleaning & Disinfection ProtocolPhysical Distancing ProtocolToilet FacilitiesExternal Smoking Areas252525252515. Food & BeverageDefinition of an Outdoor SpaceFood & Beverage OutdoorsFood & Beverage IndoorsCleaning & Disinfection ProtocolCapacity ManagementPhysical Distancing ProtocolCOVID-19 Contact TracingBookingsSelf-Service Carvery or BuffetTable ServiceOrder TakingBar(s)GlasswareService StationsIce MachinesCellars, Cold Rooms & Store RoomsPayment FacilitiesSmoking Areas26262626272727282828292929303030303030

GUIDELINES FOR RE-OPENING HOTELS & GUESTHOUSESTable of Contents16. KitchenCleaning & Disinfection ProtocolPhysical Distancing ProtocolKitchen & Food Handling PersonnelWash-up313131313123. WeddingsOn ArrivalDrinks ReceptionDinner ReceptionAdditional Considerations373737373817. Room ServiceCleaning & Disinfection ProtocolPhysical Distancing ProtocolGuest Considerations32323232Appendix 1Controlled & Uncontrolled Environments393918. Indoor MeetingsRequirements for professional (non-socialmeetings, training and educational programmesCleaning & Disinfection ProtocolCOVID-19 Contact TracingPhysical Distancing ProtocolGuest Considerations32Appendix 2VentilationManual (Natural) RequirementsMechanical Requirements4040404019. Recreational AreasCleaning & Disinfection ProtocolPhysical Distancing ProtocolCOVID-19 Contact TracingGuest Considerations343434343420. Pool & Gym OperationsCleaning & Disinfection ProtocolPhysical Distancing ProtocolCOVID-19 Contact TracingGym RecommendationsAdditional Recommendations343434353535Appendix 3Restricted MovementCommunication Prior to ArrivalFacilities for those required to Restrict MovementSelf-Restriction RoomsFood Service for those required to Restrict MovementGuests Failing to Restrict their MovementGuests who present as unwell/COVID-19 symptomaticPreparing for a COVID-19 Test on the PremisesFirst AidCleaningGuest Departure - No SymptomsGuest Departure –Suspected Case of COVID-19ConfidentialityPaymentCommunication and Incident Reporting42424242424343434343434421. Golf OperationsCleaning & Disinfection ProtocolPhysical Distancing ProtocolGuest ConsiderationsCOVID-19 Contact Tracing353535363622. SpasCleaning & Disinfection ProtocolPhysical Distancing ProtocolCOVID-19 Contact Tracing36363636323232333344444444

GUIDELINES FOR RE-OPENING HOTELS & GUESTHOUSES1. Introduction: Meeting &Overcoming the COVID-19 ChallengeCOVID-19 is an unprecedented challenge for thetourism sector.Before re-opening, businesses will need to review how theywork and employ new practices and procedures to ensureeveryone stays safe. As a result, Fáilte Ireland, in consultationwith Sectoral Bodies, has developed operational guidelines inline with the Health Service Executive (HSE), HealthProtection Surveillance Centre (HPSC) and the Food SafetyAuthority of Ireland (FSAI)As part of this, Fáilte Ireland has created this set of specificguidelines in consultation with the Irish Hotels Federation(IHF), to help you re-open your hotel or guesthouse. You canbe reassured that these recommendations are underpinnedby advice made available from the HSA, HSE, HPSC, FSAI,World Health Organisation (WHO) and other relevantbodies.Businesses must follow the Work Safely Protocol which hasbeen developed under the aegis of the Safety Health andWelfare Act 2005. Businesses are now required to reviewtheir existing advice and guidance to ensure it is in line withthe protocol. The Health and Safety Authority (HSA) is thecompliance body and has full powers as set out in thislegislation designated in relation to the implementation ofthe Work Safely Protocol. Non-compliance can result in theclosure of a business. Putting dedicated resources in placeTourism businesses must ensure that they have dedicatedpersonnel to implement and operate a robust system thatprevents the spread of COVID-19. Equally importantly,businesses need to put processes in place that can dealwith individual and multiple cases of the disease that mayoccur. Adapting and enhancing hygiene practicesTourism businesses must adapt and implement enhancedprocedures in HACCP, general cleaning, storage andcleaning of equipment. In particular, they must introduceand implement touchless solutions where possible.References to HACCP in this guidance are for thepurposes of food safety and not the prevention of COVID19. VentilationThe proven importance of ensuring adequate freshoutside air circulation should be factored into operationalpractices. Consider a ventilation assessment of thebusiness and the use of CO₂ monitors as per the WorkSafely Protocol. Further information regarding airconditioning and ventilation can be found in Section 5.Dof the Work Safely Protocol as well as Appendix 2.The spread of the virus is most likely when infectedpeople are in close contact so the risk of getting COVID-19is higher in crowded and poorly ventilated spaces whereinfected people spend long periods of time together inclose proximity. It is important to maximise ventilation inareas where people are in close contact. While largedroplets containing the virus will settle onto thesurrounding surfaces within seconds, smaller particlescontaining the virus can stay suspended for longerperiods of time. Dilution of indoor air by openingwindows and doors or using mechanical ventilation(HVAC) systems can lower the airborne concentration andremove these smaller particles from the air.Businesses must keep a record of the time and date of arrivalat the premises of a group/sole customer and the name andtelephone number of the lead person in a group/solecustomer for COVID-19 contact tracing.The guidelines were developed based on the followingconsiderations: Restructuring operationsTourism businesses of all types need to adapt theiroperations, review employee practices and consider thedesign of their business to provide a safe environment forguests and employees and ensure physical distancing andthe prevention of the spread of COVID-19. Furtherinformation on reviewing employee practices can befound in the Work Safely Protocol e.g. consider any newadditional measures for employees who are deemed highrisk. Focusing on best practice in food and beverage serviceTourism businesses must follow HACCP, best practice inservice, and physical distancing requirements to promotethe health of employees and customers.*Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge7BACK TO CONTENTS PAGE

GUIDELINES FOR RE-OPENING HOTELS & GUESTHOUSES Food and beverage service businesses as ‘controlled’environmentsPublic and private venues or workplaces are consideredcontrolled environments. Uncontrolled environments aresettings where people have open access to the premisesand generally don’t know each other and are unlikely tobe in close contact with each other for an extended periodof time. Examples include supermarkets, retail stores,shopping malls and takeaway-only food outlets.Additional details on controlled and uncontrolledenvironments can be found in Appendix 1. Food Preparation AreaCurrent legislation states that a “food preparation area”means an indoor part of such premises which isstructurally adapted and used for the purpose ofpreparing food for consumption by members of the publicon or off the premises concerned and, for the avoidanceof doubt, does not include a tent, caravan, vehicle, storagecontainer or other temporary structure.If your business serves food, you are required to have adesignated food preparation area as outlined above. Food safety and COVID-19 safetyThere are no reports of transmission of COVID-19 via food.The main mode of transmission is from person to person.Food business operators must continue to apply their foodsafety management systems, based on the principles ofHACCP.The requirement in legislation is to have a Food SafetyManagement System in place based on the principles ofHACCP. ISO 340:2007 is one of the available approaches toachieve this. A Health and Safety statement was alreadyrequired, and is still a requirement. The COVID-19Response plan is also a requirement of the Work SafelyProtocol.In addition, food and beverage business operators will berequired to introduce a COVID-19 safety managementsystem which will include enhanced hygiene, cleaning anddisinfection, staff training and health checks, as well asphysical distancing. This is to protect against thetransmission of the virus to or between staff, customersand other people who enter their premises. Any COVID-19precautions must not compromise food safety.For advice and information on food safety during COVID19 and for food businesses re-opening, the Food SafetyAuthority of Ireland (FSAI) website is a useful resourcewhich is regularly updated. Please see HERE for moreinformation. Guidance on International TravelA range of new measures and requirements, includingmandatory quarantine for travel from certain countries,for those travelling to Ireland is available HERE. It isimportant for employers to keep up to-date on travelrestrictions and requirements into the country as thesemay be subject to change on a regular basis.Current Government advice is available HERE.*Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.8BACK TO CONTENTS PAGE

GUIDELINES FOR RE-OPENING HOTELS & GUESTHOUSES2. Business Response/Action PlanCreating an Action Plan will help to clarify what is required to overcome the threat of COVID-19 and give youremployees and guests confidence that they are safe.In developing an Action Plan, the first step the managementteam of a hotel or guesthouse must take is to familiarisethemselves with the latest guidelines from the followingsources: Health Services Executive (HSE)Health and Safety Authority (HSA)Health Protection Surveillance Centre (HPSC)Irish Gove