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Greek CDC to Hoteliers

Greek CDC Recommendations to Hoteliers

SOS for Gastrenteritis Incidents, 
By the Greek CDC, Summer 2014 

The Greek Center of Disease Control informs all travellers to Greece, and also the Hoteliers of Greece that gastrenteritis infections are common during the summer period, especcially on the islands, and that Personal Hygiene Measures need to be kept constantly by the travellers, and primarily, of course, by the Hotel personell . However, Mandatory are several Immediate actions to take place, as soon as a gastrenteritis incidence occurs in a hotel, as to efficiently sustain the epidemic and avoid any further infection concerning the rest of the residents of the hotel  

As soon as the first gasterenteritis incidents occur :

a. Inform the Greek CDC

Hoteliers to the Greek CDC

Refer the symptoms and cases 


Refer the incidence to the

Greek Center of Disease Control, KEELPNO

on these numbers 

 tel 2108899007-064-065-061 

or 2105212054. 




 b. Protect the Healthy Residents  

 According to the Greek CDC Guidelines to Hoteliers, as soon as Gasterenteritis occurs in a hotel, the Hoteliers should protect the Healthy Residents, by:

1. Washing Hands 


a). Reminding to all residents

 of the Personal Hygiene Rules

that need to be followed strictly, 

starting by the

  Washing Hands Recommendation 

which should be followed

 as often as possible, has to be constantly 

 repeated to the personnel staff



2.Separating/ Quarantine Ill Patients  


Ill patients, even if the sympotms are mild, should 


a)stay in their  room for as long as symptoms persist


b) Take breakfast, lunch and dinner in their  the room and not in the dining room of the Hotel



c.Remind the infections through pool

Avoid the use 

of the pool 


Go to our Special Page for all the critical information to keep yourself safe in the pool 


 

d.Save the ill 

Infected residents of the hotel and travellers should be

  advised to see

 the hotel doctor 

 or access the nearest medical unit, 

for  further clinical examination and treatment .





e. Assist the outbreak Investigation   

The Greece CDC, KEELPNO,

 advises also the hoteliers 

of the country to train their personell as to 

 keep samples 

for at least 3 days, 

of foods consumed 

 in the hotel, 

as to further help the National Epidemic Surveillce System 

for identifying any possible 

source of the epidemic 




 f.Ensure the outbreak control 

Immediately, as soon as the first gastrenteritis symptoms or cases are refered, hoteliers should 


  • Spot and Identify any cases
 among the residents 
reporting -nausea, vomiting or diarrhea, 
and systematically contact all hotel  residents 
to ask on a daily basis 
 if they experience any of the above symptoms.




 g.Know and Remind the Proper Sanitation Control Guidelines to hotel staff

 

Greek CDC for the hoteliers to ensure the outbreak control :


  • Take care of proper cleaning and sanitation rules of the rooms, and make sure that


  •  the rooms that host healthy tenants should precede the cleaning of the rooms of the ill residents, and the other areas where the infected residents or personell  are accommodated. 

Spread

ing contamination. ItWe may take contamin

ation from one area and spread it all over the vessel. Vacuuming should not be done on a public vomiting event. If it needs to be done, it should be done after the vomit has been cleaned up and the area has been thoroughly disinfected with appropriate disinfectant at the correct contact time. Find more on our On board to the islands Page 



  • Observations of food service workers have shown that they practice proper hand washing only 1 of 4 times that they should

h. Show extra caution on Kitchen Safety Rules 

FOR THE POSTERS  FIND THEM ON OUR PINTEREST BOARD ON THE SIDEBAR 

        Kitchen Health Safety 

Update 
the strict personnel hygiene rules, especially 
  • in the kitchen area, and also
  •  the restaurant and
  •  the pool meticulous 
  • disinfection of surfaces.


Go to our Special Page

on Food Safety Hygiene  

i.Self- Quarantine the ill employees also  

  • Employees, especially
 those involved 
                         in handling food
should be removed from their duties  
if they develop symptoms, 
as long as
 their symptoms last 
and at least for 48 hours 
after resolution them. 

    • 1 in 5 food service workers have reported working while sick with vomiting and diarrhea. Fear of job loss and leaving coworkers short staffed were significant factors in their decision.

Our advise: Remember Compensations 

Examples such as
  • proper storage temperatures not being met, 
  • an employee not washing his or her hands before preparing food or mixing of raw and cooked foods
could directly impact food safety, and experts say , you could ask for compensation, of which your travel agent is usually in charge , according to



Travel Accommodation and Facilities'
Errors , Health Safety threats

 The cause of sickness abroad at hotels might include the following examples:



through your food 

 

  • Food being served luke-warm – A breeding ground for bacteria such as salmonella and campylobacter

  • Food not being cooked thoroughly – Pink and bloody chicken and runny eggs are known causes of campylobacter and salmonella

  • Food that has been reheated or left standing for far too long

  • Flies and insects contaminating food – flies transfer fecal matter

  • Birds and other animals being permitted to contaminate food service areas

  • Infected or ill food handlers touching and preparing food

  • Ice which has not been prepared using filtered water

  • Salads and fruit washed in tap water – which may lead to infections such as Shigella – E-Coli or Giardia

through your hands 


Public toilets - may be hazardous if the last visitor has not washed their hands and then touches, for example the door knob or handle when exiting – it is always important to take extra precautions abroad to avoid illness – for example, make use of anti bacterial gel

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In Case of  Emergency