Founded in Taisho 15, Tateshina Oyado Onsen

[Introduced on June 1: Original Hygiene and Disinfection Program] At Tateshina Shinyu Onsen, we have introduced our original hygiene and disinfection program starting June 1. Our accommodation has always prioritized the safety and peace of mind of our guests, implementing hygiene management measures including those to prevent the spread of COVID-19. To ensure an even safer stay for our guests, we are pleased to announce the implementation of a comprehensive original hygiene and disinfection program. [Original Hygiene and Disinfection Program] The new program introduced on June 1, 2020, is structured around three key perspectives: [1] "Facility Hygiene Management" [2] "Prevention of Infection from People" [3] "Hygiene Management Training" In addition to previous efforts in hygiene management, this program incorporates new action standards aimed at avoiding the “Three Cs” (Closed spaces, Crowded places, Close-contact settings) as well as principles such as “Do not bring bacteria or viruses,” “Do not let them multiply,” and “Eliminate them.” The measures cover a wide range of actions. We aim to create an environment where both guests and staff can feel safe by dedicating more time and effort than ever before to hygiene management and disinfection tasks. *This program is based on guidelines from the Japan Ryokan & Hotel Association's "Guidelines for COVID-19 Measures in Accommodation Facilities (Version 1)" as well as the Ministry of Health’s "HACCP-based Sanitation Management Handbook." [1] Facility Hygiene Management (in no particular order) - Installation of alcohol disinfectant pumps (all guest rooms & public spaces) - Acrylic partitions installed at counters in all public spaces for droplet prevention - Ozone sterilization during late-night hours or after check-out (public spaces & kitchen) - Humidifiers with disinfectant solution installed in public areas (operated overnight) - Use of sprayers for disinfection after cleaning guest rooms & public areas - Alcohol disinfection for high-touch surfaces - Five-step room cleaning process using disinfectants: 1. Cleaning 2. Alcohol sanitization 3. High-temperature washing/disinfecting glassware before placement 4. Sprayer-based sanitization 5. Sealing with a sanitized sticker - Thorough cleaning in large baths, private dining rooms & other public areas - Frequent ventilation throughout all facilities - External sanitation audits - All rooms non-smoking; designated smoking area provided per regulations - Shuttle bus interior alcohol sanitization; humidifiers with disinfectant solution installed - Strict food safety practices including HACCP implementation in kitchens - Sanitizing delivered ingredients/supplies - UV sterilization for remote controls etc. - Antibacterial mats placed at entrances [2] Prevention of Infection from People (in no particular order) - Daily temperature checks/health monitoring records for staff - Mandatory gargling/washing hands/alcohol sanitizing upon arrival/on duty - Monthly stool tests; norovirus testing during November–March - Influenza vaccinations - Gloves worn during cleaning/cooking/service provision - Face shields available upon request when serving meals - Private dining options available - Lunch service location flexibility offered – Social distancing monitored – Masks worn by all staff at all times – Health inquiries conducted upon check-in – Guests requested wear masks while moving within premises – Capacity limited up-to half maximum occupancy – Pulse oximeters loaned out if needed -Isolation cooperation sought contacting health authorities should unwell individuals arise -Alcohol hand-sanitizer usage mandatory pre-shuttle boarding -Social-distancing enforced onboard shuttles -Masks required alongside sanitizer usage prior entry vehicles -Vendors instructed gloves/mask compliance -Conversational restraint encouraged inside elevators/bathrooms [3 ]Hygiene Training Measures(in random sequence): -Educational sessions covering implemented protocols -Handwashing workshops -Collaborative external-led lectures -Kitchen-specific manual adherence emphasizing cleanliness -Detailed eight-stage culinary workspace procedural breakdowns spanning pre-prep till post-cleanup phases -Incorporation evaluation metrics gauging comprehension execution levels amongst employees Above outlines newly launched initiatives effective since early-June onwards! Continuous refinements shall occur ensuring utmost precision reliability maintained long-term basis! Await welcoming esteemed patrons warmly soonest possible behalf entire dedicated team led under Manager Hiroyuki Watanabe