Kamisuwa Onsen Shinyu

[Our Proprietary Hygiene & Disinfection Program] At Kamisuwa Onsen Shinyu, we have introduced our own hygiene and disinfection program. We have always placed the safety and peace of mind of our guests first, and have implemented thorough hygiene management, including measures to prevent COVID-19 infection. Going forward, to ensure you can stay with even greater confidence, we would like to inform you that we have developed and will implement a wide-ranging proprietary hygiene and disinfection program. [Our Proprietary Hygiene & Disinfection Program] An overview of the program is as follows. It is structured around three perspectives: [1] “Facility Hygiene Management” [2] “Prevention of Person-to-Person Transmission” [3] “Hygiene Management Training.” In addition to the hygiene initiatives we had already been practicing, we have newly established behavioral standards to avoid the “Three Cs” (closed spaces, crowded places, and close-contact settings), and standards based on: “Do not bring in,” “Do not allow growth,” and “Eliminate” bacteria and viruses—resulting in a comprehensive set of measures. To create an environment where both guests and employees can feel at ease, we will devote even more time and effort than ever before to hygiene management and disinfection work. *This program is based on the Japan Ryokan & Hotel Association’s “Guidelines for COVID-19 Measures at Accommodation Facilities (1st Edition)” as well as the Ministry of Health, Labour and Welfare’s “Handbook for Hygiene Management Based on HACCP.” [1] “Facility Hygiene Management” (in no particular order) - Installation of alcohol disinfectant pumps (all guest rooms; all public areas) - Installation of acrylic partitions to prevent droplet transmission (counters in all public areas) - Disinfection using ozone sterilizers late at night and at check-out times (all public areas; kitchen) - Installation of humidifiers filled with disinfectant solution (all public areas; operated late at night) - Disinfection using sprayers (after cleaning all guest rooms; all public areas) - Alcohol disinfection for high-touch points with elevated risk of contact transmission - Five-step guest-room cleaning/disinfection process using disinfectant solution: (1) Cleaning (2) Alcohol sanitizing (3) High-temperature washing/disinfecting glassware etc., then setting them in place (4) Sprayer disinfection (5) Disinfected seal applied - Cleaning of all public areas such as large communal baths and private dining rooms - Frequent ventilation throughout the entire Facility - Hygiene audits by external organizations - Non-smoking in all rooms; smoking room provided in accordance with law - Alcohol disinfection inside Shuttle Service buses, plus installation of humidifiers filled with disinfectant solution - Thorough food safety and Facility hygiene management in the kitchen - Introduction of HACCP for food hygiene management (Hazard Analysis Critical Control Point) - Disinfection of delivered ingredients and other delivered items - UV sterilization for remote controls and similar devices - Antibacterial mats installed at entrances [2] “Prevention of Person-to-Person Transmission” (in no particular order) - Daily temperature checks, health condition checks, and recordkeeping for employees - Thorough gargling, handwashing, and alcohol disinfection when arriving at work and during shifts - Monthly stool testing; norovirus testing from November through March - Influenza vaccinations - Gloves worn during cleaning tasks -,Gloves worn during cooking/preparation service tasks - Gloves worn by all service staff - Upon request from guests: staff wear face shields when serving meals - Course-style meals served in private dining rooms - Choice available regarding where lunch service is provided - Monitoring social distancing - Masks worn by all staff at all times - Health check questions asked upon check-in - Requesting guests wear masks while moving around inside the building - Capacity limited to 50% relative to maximum indoor occupancy - Pulse oximeter lending service available - If a guest feels unwell: cooperation requested for isolation measures; guidance sought from local health authorities - Requesting alcohol hand sanitizing before boarding Shuttle Service buses - Social distancing measures on Shuttle Service buses etc. - Upon boarding: requesting alcohol hand sanitizing from all passengers; requesting mask use - Requesting mask use AND glove use from ALL suppliers/vendors delivering goods -,Requesting refraining from conversation inside bathrooms/ bathing area AND elevators [3] "Hygiene Management Training" -,Education/training on this sanitation/disinfectant programme -,Handwashing workshops/training sessions -,External training sessions conducted by outside experts/organizations -,Strict adherence/enforcement regarding sanitation manuals among kitchen staff/service providers -"Kitchen sanitation/disinfectant manual divided into eight processes: "(1 Before work begins, "(2 Receiving inspection/storage, "(3 Pre-processing, "(4 Storage/management raw materials etc., "(5 Cooking, "(6 Plating/presentation, "(7 Sanitation facilities/equipment, "(8 Staff management) -,Introducing evaluation criteria related understanding/compliance implementation level regarding sanitation/hygiene among employee performance assessments The above outlines our hygiene & disinfectant programme. Going forward we'll continue implementing it while refining/improving it further into an even more effective programme. All our staff look forward welcoming you.