CHLA Lodging News May/June 2020

SAFETY PRACTICES FOR EMPLOYEES • Wear disposable gloves and gowns for all tasks in the cleaning process, including handling trash. • Additional personal protective equipment (PPE) might be required based on the cleaning/disinfectant products being used and whether there is a risk of splash. • Gloves and gowns should be removed carefully to avoid contamination of the wearer and the surrounding area. • Use gloves when removing garbage bags and handling and disposing of trash . Wash hands a fterwards. • Staff can provide personal cleaning supplies to the person who is sick (if appropriate). Supplies include tissues, paper towels, cleaners, and EPA-registered disinfectants. If they feel up to it, the person who is sick can clean their own space. • Meal services should provide disposable plates/utensils. Non-disposable food service items used should be handled with gloves and washed with dish soap and hot water or in a dishwasher . Wash hands a fter handling used food service items. • Restrict the number of people allowed in laundry rooms at one time to ensure everyone can stay at least 6 feet apart. • Provide disposable gloves, soap for washing hands, and household cleaners and EPA-registered disinfectants f or staff to clean and disinfect buttons, knobs, and handles of laundry machines, laundry baskets and shared laundry items. • Pos t guidelines for doing laundry such as washing instructions and handling of dirty laundry. GENERAL CONSIDERATIONS TO MAINTAIN SAFE OPERATIONS • Create plans to protect your staff from spread of COVID-19 and help them implemen t personal preventive measures. • Implement sick leave policies for staff/employees that are flexible and non-punitive. • Clean and disinfect s hared areas (laundry facilities, elevators, break rooms) and frequently touched surfaces using EPA-registered disinfectants i deally more than once a day. • Encourag e social distancing by asking staff and temporary residents to stay at least 6 feet apart from others and wea r cloth face coverings in any shared spaces, including spaces restricted to staff only. • Use physical barriers such as sneeze guards to protect front desk/check-in staff who will have interactions with guests. Provide COVID-19 prevention supplies for staff and residents in common areas at your facility, such as soap, alcohol-based hand sanitizers that contain at least 60% alcohol, tissues, trash baskets, and, if possible, cloth face coverings. • Limit staff entering rooms unless it is necessary. Use virtual communications (phone or video chat), as appropriate. Limit the presence of non-essential workers, volunteers and guests in shared areas, when possible. • Designate a separate place for staff to eat without wearing PPE. • Consider any special needs or accommodations for those wh o need to take extra precautions, such as older adults, people with disabilities, and people of any age who have serious underlying medical conditions. Consider any special communications and assistance needs of your staff and residents, includin g persons with disabilities. • Suggest that guests keep up-to-date lists of medical conditions and medications, and periodically check to ensure they have a sufficient supply of their prescription and over-the-counter medications. • Ensure that guests are aware of serious symptoms of their underlying conditions or of COVID-19 that require emergency care, and that they know who to ask for help and call 911.