STANDARD OPERATING PROCEDURE

Our establishment takes hygiene and cleanliness standards very seriously, we take additional measures to ensure the safety of our customers during their stay in our establishment.

La Belle Tortue

Our establishment takes hygiene and cleanliness standards very seriously, we take additional measures to ensure the safety of our customers during their stay in our establishment. On a daily basis we apply standard hygiene measures as well as the directives of the Ministry of Health and Tourism, but also compliance with the strict international HACCP protocol.

Our facility’s health and safety measures are designed to fight a wide range of viruses, including Covid-19, and include a range of procedures from hand washing, cleaning product specifications, to cleaning procedures for rooms and common areas.

The specific measures are:

  • Staff: our teams are reminded daily that appropriate and frequent hand washing is necessary to combat the spread of the virus, they must have flawless body hygiene, use bactericidal soaps and hydro alcoholic gel. Professional clothes are changed every day and washed at more than 70 degrees. We limit interactions between staff members during their service. Daily screening is carried out (temperature measurement, symptoms, etc.). Training in barrier gestures and HACCP protocol.
  • The rooms: We use the cleaning and disinfection procedures recommended by the ministries of health and tourism with particular attention to areas and objects with a high touch (door handles, remote controls, switches, etc.). Full protective clothing for maids (apron, gloves, mask). Complete disinfection of rooms before guest arrival. Linen disinfection.
  • Common areas: Increase in the frequency of cleaning and disinfection of premises. Providing our customers with hydro alcoholic gel. Table spacing of at least 2 meters, social distance of at least 1 meter. Washing and disinfection of tables and use of topping. No buffet, plate service. Particular attention to the disinfection of high touch areas (switches, door handles, cards, etc.).
  • Kitchen: Use and application of the HACCP protocol. Distance of 1 meter between staff members. Regular hand washing, disinfection of workstations and equipment, use of certified hygiene products, temperature control and monitoring.
  • Leisure equipment: Daily cleaning and disinfection of sunbathing, distance of minimum 1 meter between each user, provision of a disinfection tank renewed regularly for snorkling and diving equipment. Cleaning and disinfection of kayaks and inflatable buoys after each use.