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 our guests’ safety and peace of mind first, and have implemented hygiene management measures including prevention of 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 Infection” [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 broad range of measures. To create an environment where both guests and employees can feel at ease, we will devote even more effort and time than ever before to hygiene management and disinfection work. *This program is based on the Japan Ryokan & Hotel Association Federation’s “Guidelines for COVID-19 Measures in Accommodations (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) - Placement of humidifiers filled with disinfectant solution (all public areas; operated late at night) - Disinfection work using sprayers (after cleaning all guest rooms; all public areas) - Alcohol disinfection of high-touch points with elevated contact-infection risk - Five-step guest-room disinfection cleaning process using disinfectant solution: (1) Cleaning (2) Alcohol sanitizing (3) High-temperature washing/disinfection of in-room glassware etc., then placement (4) Sprayer-based 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 laws/regulations - Alcohol disinfection inside Shuttle Service vehicles, plus humidifiers filled with disinfectant solution installed onboard - Thorough food safety and Facility hygiene management in the kitchen - Introduction of HACCP for food safety management (Hazard Analysis Critical Control Point) - Disinfection of delivered ingredients and other delivered items/materials - UV sterilization for remote controls and similar devices - Antibacterial mats installed at the entrance [2] “Prevention of Person-to-Person Infection” (in no particular order) - Daily temperature checks for employees plus health condition checks, recorded each day - Thorough gargling, handwashing, and alcohol sanitizing 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 -- Gloves worn by all service staff -- Face shields worn by staff when serving meals upon request -- Course-style meals served in private dining rooms -- Choice of location for lunch service -- Monitoring social distancing -- Masks worn by all staff at all times -- Health condition check-in questions for guests at check-in -- Requesting guests wear masks while moving around inside the Facility -- Capacity limited to 50% relative to maximum occupancy within the Facility -- Pulse oximeter lending service -- If a guest feels unwell: cooperation requested for isolation measures while following guidance from local health authorities -- Requesting guests sanitize hands with alcohol before boarding Shuttle Service vehicles --- Social distancing measures on Shuttle Service vehicles etc. --- Requesting alcohol sanitizing upon boarding from all guests, along with mask-wearing --- Requesting mask-wearing gloves use from suppliers/vendors --- Requesting refraining from conversation inside bathrooms/bath area or elevators [3] "Hygiene Management Training" - Education/training on this sanitation/disinfecton program - Handwashing training sessions - External training sessions on sanitation/hygiene management - Thorough implementation/understanding among kitchen staff/service providers regarding sanitation manuals - Kitchen sanitation/disinfecton manual divided into eight processes: （１）Before starting work （２）Inspection/receiving/storage （３）Preparation/pre-processing （４）Storage/management raw materials etc.（５）Cooking（６）Plating（７）Sanitation facilities/equipment（８）Management personnel involved - Incorporation into employee evaluation items: understanding level/execution level regarding sanitation/hygiene management The above is an overview summary this sanitation/disinfecton program. Going forward , while implementing it , we will continue brushing it up further , aiming make it an even more precise/high-quality program . All our staff look forward welcoming you .