- Cleaning materials and products:
- Latex or nitrile gloves.
- Masks according to regulations.
- Bleach/ethanol.
- Soap.
- Pedal bins and garbage bags.
- Automatic soap dispenser.
- Paper dispenser.
- Cleaning of common spaces:
- Disinfectant gel and hand paper dispensers will be located.
- Daily cleaning of spaces, with emphasis on knobs, railings and surfaces.
- Increase the frequency of daily ventilation of enclosed spaces.
- Free use of water sources shall not be permitted, the use of the source shall be monitored by the monitor in accordance with the hygiene and disinfection measures indicated.
- Hygienisation of bathrooms and showers.
- Locate soap dispensers and hand paper.
- Double the daily hygienisation of toilets with emphasis on common and/or more active areas.
- Showers:
- External Campuses:
- In turn, avoiding agglomerations and respecting the corresponding sanitary measures.
- Hygienisation before and after use of showers.
- Campus inmates:
- Single shower in the participant’s room.
- External Campuses:
- Cleaning of the rooms.
- Unique and exclusive access for each participant.
- Increase the daily ventilation frequency of the rooms.
- The bed linen offered will be washed at 60ºC with own equipment or authorized companies following the temperature protocols.
- The room is delivered clean and disinfected, after each shift the hygienisation of the same is carried out complying with all the indicated sanitation protocols.
- The rooms will be for single use with private bathroom.
- Sports equipment:
- Disinfection of material before use in all campus modalities and in shift/group changes.
- Aqueous materials shall be avoided.
- There will be no activities that involve sharing food, or holding objects with your mouth or the like.
Cleaning of the kitchens.
- Kitchens and their attached facilities should follow their established HACCP (Hazard Analysis and Critical Control Points).
- In the dining rooms, the entrances will be in turn, with entrance area and exit area.
- The food will be served in a single tray on the table, with school trays for less handling, it will be served by the kitchen staff in compliance with the protection measures indicated.
- Wrapped cutlery and napkins.
- Self-service will be avoided and a closed menu adapted to each participant’s allergies, intolerances and special diets is offered.