【Introduced on June 1, 2020: Original Hygiene and Disinfection Program】
At Sui Suwa Lake, we have implemented our original hygiene and disinfection program starting June 1, 2020.
Our accommodation has always prioritized the safety and peace of mind of our guests by maintaining strict hygiene management, including measures to prevent the spread of COVID-19. To ensure an even safer stay for our guests, we have developed and implemented a comprehensive hygiene and disinfection program.
【Original Hygiene and Disinfection Program】
The newly introduced program as of June 1, 2020, consists of three main perspectives:
【1】"Facility Hygiene Management" 【2】"Prevention of Infection from People" 【3】"Hygiene Management Training."
In addition to the previous efforts in hygiene management, new action standards have been established to avoid the "Three Cs" (Closed spaces, Crowded places, Close-contact settings) while adhering to principles such as "Do not bring bacteria or viruses," "Do not let them multiply," and "Eliminate them." These measures are designed to create a safe environment for both guests and staff.
This program is based on guidelines from the Japan Ryokan & Hotel Association's “COVID-19 Response Guidelines for Accommodations (Version 1)” as well as the Ministry of Health’s “HACCP-based Sanitation Management Handbook.”
### 【1】Facility Hygiene Management
- Installation of alcohol sanitizers in all guest rooms and public spaces.
- Ozone sterilization during late-night hours or after check-out (public spaces/kitchen).
- Use of humidifiers with disinfectant solution in public areas during nighttime.
- Disinfecting with sprayers after room cleaning/public space cleaning.
- Alcohol disinfection at high-touch points.
- Five-step room disinfection process:
(1) Cleaning
(2) Alcohol sanitization
(3) High-temperature washing/disinfecting glassware before placement
(4) Sprayer-based disinfection
(5) Sealing with a sanitized sticker.
- Thorough cleaning in large baths/private dining rooms/public areas.
- Frequent ventilation throughout all facilities.
- External sanitation audits conducted regularly.
- All rooms are non-smoking; designated smoking areas provided per regulations.
- Shuttle service vehicles disinfected with alcohol; humidifiers installed inside vehicles.
- Strict food safety protocols following HACCP standards applied in kitchens.
- Sanitizing delivered ingredients/supplies upon arrival.
- UV sterilization for remote controls/devices used by guests.
### 【2】Prevention Measures Against Human-to-Human Transmission
– Daily temperature checks/health monitoring logs maintained among employees daily pre-shift routines include gargling handwashing mandatory mask-wearing gloves worn meal-prep serving-related tasks optional face shields available private course-meal-style dining options offered reduced capacity limits enforced across premises pulse oximeters loaned isolation cooperation requested symptomatic individuals guidance sought local health authorities shuttle-riders sanitize hands wear masks maintain social distance suppliers comply PPE requirements elevator/bathroom conversations discouraged
