The Health & Safety of our guests and personnel is a top priority at AQUILA Hotels & Resorts. We comply with local standards and regulations with regards to safety, health, hygiene and security. We are using risk assessments to identify and actively manage health and safety risks. We understand that an effective health & safety risk management process can assist in the reduction of any accidents and injuries associated with our premises.
Our management ensures the risk management process we are using is documented, communicated and freely available to staff, and that staff receive the appropriate training to undertake their roles and responsibilities effectively.
We follow the five-step risk assessment:
Our aim remains to prevent the spread of infection (POSI) from person to person within our hotels.
National governments and organizations such as the World Health Organization continue to provide best practice guidance. The key element of the guidance continues to be, where possible, practicing social distancing and good cleaning and hygiene practices.
The Prevention of Spread of Infection Protocol, is developed, implemented and certified, in all AQUILA Hotels and Resorts. There are a number of controls that can be put in place or reinforced to help reduce the risk of spread of infection.
As part of a property’s health and safety management procedures, there is in place a documented illness management system. Our management ensures that regular and ongoing cleaning procedures are in place to manage illness outbreaks and prevent the spread of infection at the property.
Our staff at the property are trained in illness management and are able to implement the Prevention of Spread of Infection (POSI) guidelines as required. The training delivered, together with details of staff monitoring conducted by the property managers, is recorded to ensure the procedures are operating correctly and due diligence can be demonstrated in the event of an illness outbreak.
The implementation of POSI Protocol, outlines routine procedures and Prevention of Spread of Infection (POSI) controls and help minimize risk levels or, in the event of an illness outbreak, reduce outbreak illness levels to the “normal sickness” level.
ISO 22000/2005 sets out the requirements for a food safety management system.
HACCP is the system used to identify, assess and control hazards that are significant for food safety. The aim of HACCP is to prevent potential food safety problems.
We provide evidence of a HACCP process and compliance, by certifying all our premises in food safety.
High standards of food hygiene practice are critical for our hotels.
Foodborne diseases are easily preventable by following proper food safety procedures and practicing best hygiene. By following a robust food safety programme, we ensure our mutual guests do not become ill and can continue to enjoy their holiday.
Our team recognizes that food production, storage and handling areas are maintained to a high standard of cleanliness, and the food is handled correctly to ensure it does not become contaminated during its delivery, storage, preparation, cooking, reheating, service and distribution.
Emphasis is given that the F&B management team, are responsible for the control of food hygiene and safety at all times. We have strict policies and procedures that all the relevant staff understands and most importantly, has been properly trained and supervised to follow.
Our management and the accommodation owner have overall responsibility for the safety of both staff and customers and monitor the fire safety features of the property to ensure they are operating correctly. Our hotels are operating legally, in accordance with our country’s legal requirements. We have a valid operating license issued by a relevant local authority and checked by a certification agency.
Fires affect thousands of companies each year resulting in injury, loss of customer trust and building damage.
A fire prevention and preparedness programme is established, that can help avoid injuries to our employees, customers and visitors, costly damages and potential fines to our business.
Our properties meet all the technical components may be considered acceptable for use.
All documentation is easily accessible and made immediately available for inspection on request and records are retained for a reasonable period.
In order to ensure our guests stay healthy and safe, we identify the safety measures and procedures that should be in place at our properties, when managing water through the cycle of receipt, storage, distribution and wastewater management.
Here are some top tips and guidance that you may find useful when reviewing our water safety plan.
A Legionella prevention plan at the property based on, is responsibility of the management team, who have the overall responsibility to monitor the Legionella prevention procedures and ensure they are operating correctly. Our staff at our hotels are trained in Legionella management. The training delivered, together with details of staff monitoring, conducted by the property managers, is recorded to ensure the procedures are operating correctly and can be demonstrated when needed.
15-point plan / check list
A checklist published by ECDC, based on the information provided from our hotels and specifically customized for each property, is implemented.
In particular, the 15-point plan for reducing the risk has been taken into account. However, the checklist is just an example of a basic assessment and has to be adapted to each site, to local regulations and to any other specific technical conditions e.g., solar energy.
We understand that swimming pool is one of the most important attractions for our guests when they book their holiday. Whether it’s a fun filled activity pool for families or a luxurious relaxing spa pool, it is essential that the experience is not only enjoyable, but as safe as possible.
Manager of the property, has overall responsibility for the safe operation of pool facilities, monitoring the pool safety features of the property to ensure they are operating correctly.
We ensure that staff who are employed to manage and maintain a safe pool operation, receive the appropriate training to undertake their role, and that there are documented procedures in place that should be followed for the management of the pool facilities and water quality.