館内
館内

Hygiene and disinfection programs
of Tateshina Shinyu Onsen Hotel

Summary

Tateshina Shinyu Onsen Hotel has been adopting exclusive sanitizing and disinfection programs. The program is summed up by three parts: 【1】Hygiene management of facilities 【2】Prevent infection between people 【3】Thoroughly implement hygiene managements
We enhance our existing methods and implement new protocols as the program. There are two aspects of the new protocol; one is avoiding the “Three Cs.” (Closed spaces with poor ventilation/ Crowded places with many people nearby/ Close-contact setting such as close-range conversations); the other is about three principles of food poisoning prevention ( Do not allow pathogens to come in contact with food/ Do not leave pathogens to multiply/ Destroy all pathogens ) We will effort to improve our programs while executing, then achieving more upward level of hygiene and disinfection.

※This program is base on"Covid-19 guideline version 1" by all japan ryokan hotel association and "HACCP (Hazard analysis and critical control point) system’s guidelines."by the ministry of health, labour and welfare.

INDEX

Consists by 3 aspects of hygiene management of facilities, prevent infection between people, and hygiene management training.

【1】Hygiene management of facilities

Sanitizer dispensers installed at whole rooms and public spaces.
Disinfecting with ozone, after check-out and during midnight.
High-Touch areas are increase cleaning frequency with alcohol.
Sanitizer dispensers installed at whole rooms and public spaces.
Disinfecting with ozone, after check-out and during midnight.
High-Touch areas are increase cleaning frequency with alcohol.
Sanitizer dispensers installed at whole rooms and public spaces.
Disinfecting with ozone, after check-out and during midnight.
High-Touch areas are increase cleaning frequency with alcohol.

Hygiene management of rooms : Five steps of sanitizing with alcohol and hypochlorous acid water.

Cleaning

(1)Cleaning

Staff will wear masks and gloves while cleaning rooms.

Disinfecting of alcohol & UV

(2)Disinfecting of alcohol & UV

Enhance High-Touch areas’ cleaning and disinfect with alcohol.(tables, sofas, receivers, remotes, telephone receptors, switches, handles, doorknobs,etc.)

After washed in high-temperature washer machine, glassees of rooms will disinfecting again with hypochlorous acid water.

(3)After washed in high-temperature washer machine, glassees of rooms will disinfecting again with hypochlorous acid water.

Fogging with hypochlorous acid water

(4)Fogging with hypochlorous acid water

Disinfection with hypochlorous acid water for unactivating virus and remove allergic substances.

After sanitization, past sanitized stickers.

(5)After sanitization, past sanitized stickers.

After sanitization, the room door will paste a sanitized sticker and only the room’s quest can be enreing.

Hygiene management of public areas : Cleaning, Disinfect, and Hight-humied mode of ventilation.

Cleaning, Disinfect, hight-humied mode of ventilation

(1)Cleaning public space regulary

ncrease the frequency of cleaning public areas, since June.

(2)Disinfecting hypochlorous acid mist with humidifiers by midnight

Humidifiers set at dressing rooms, the lounge, the kitchen and other public spaces for releasing hypochlorous acid mist to inactivity virus and remove allergic substances.

(3)Disinfecting with ozone during midnight

While no guests were showing, the disinfecting with ozone will be function.

(4)Ventilate regulary

In order to suppress the increase of viruses and bacteria, public areas are regularly ventilated.

Hygiene management of public bath

Hygiene management of public bath

For practise social distancing, onsen bathes only open for the guest who is accommodated in our hotel, and day trip onsen is closed for the time being. The amenities in dressing rooms (such as buckets and hairdryers,etc.) will be disinfected frequency. Onsen springs are disinfecting with chlorine.

Hygiene management of kitchen

写真_調理室での取り組み

Our food hygiene management is based on HACCP ( Hazard Analysis and Critical Control Point ), and disinfection of all foods and goods is in required. Also, the disinfection of shoes and clothes is requested, while in and out of the kitchen.

HACCP (Hazard analysis and critical control point)CODEX was established by FAO and WHO,which develop HACCP for food hygiene management measures. We will take the HACCP’s measures for execution.

Hygiene management of private dining rooms

Hygiene management of private dining rooms

Full-course is provided at each dining room. Used spaces will be disinfected with hypochlorous acid water. Meanwhile, tables, handles and other detail places will be sanitized with alcohol.

Hygiene management of shuttle bus

Hygiene management of shuttle bus

Humidifiers mist with hypochlorous acid solution and dispensers with alcohol are set up in shuttle buses. For practice social distance, the capacity of passengers will be limited, seats will be assigned at intervals, etc.

【2】Prevent infection between people

All staff are required to take and record the temperature every day.
All guests will be inquired for their health condition during check-in.
Full-course is provided at each dining room.
All staff are required to take and record the temperature every day.
All guests will be inquired for their health condition during check-in.
Full-course is provided at each dining room.
All staff are required to take and record the temperature every day.
All guests will be inquired for their health condition during check-in.
Full-course is provided at each dining room.

【3】Thoroughly implementing hygiene management training

Training of hand washing steps.
写真_電解水生成装置
写真_作業靴の消毒
Training of hand washing steps.
写真_電解水生成装置
写真_作業靴の消毒
Training of hand washing steps.
写真_電解水生成装置
写真_作業靴の消毒

About the hospital & health center,
while in case of an emergency.

Suwa Central Hospital / 15 mins drive
TEL: 0266-72-1000 
Address: 4300,Tamagawa, Chino, Nagano,391-8503, Japan.

Suwa Health Center
TEL: 0266-53-6000

The Movie of Hygiene & Disinfection