Rua da Pedriça, 39 6440-071 Barca d'Alva
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1.1. Known to all its employees.
1.2. Identifying the person in charge (general coordinator of the Plan) who is responsible for defining and monitoring its implementation, as well as the appropriate communication.
1.3. Updated in accordance with the guidelines of the Directorate-General for Health and the determined risk profile.
2.1. Clean & Safe 2021' training for the general coordinator (in charge) of the Contingency Plan.
2.2. Training or information on the Contingency Plan to all employees directly involved in the operation.
3.1. Availability of materials, products and equipment necessary for the operationalization of the COVID-19 Contingency Plan.
3.2. Information advising employees and customers regarding prevention measures and appropriate behaviour to mitigate the risk of contagion of COVID-19 available in a clear and accessible way.
3.3. Dissemination of information on the Government's contact tracing application - StayAway COVID.
3.4. Adoption, whenever possible, of dematerialised procedures.
4.1. Reinforcement, when necessary, of the communication channel with the Company's Occupational Health / Medicine Service.
4.2. Promotion of an appropriate precautionary and preventive conduct in relation to the outbreak of the coronavirus COVID-19.
5.1. Preference of partners and suppliers that adhere to the "Clean & Safe 2021" stamp or that have adopted measures that contribute to the control and mitigation of COVID-19.
6.1. Dissemination and verification of the minimum interpersonal distances defined by the Directorate-General for Health.
6.2. The functional design of the spaces, in particular the reception area, if necessary and where possible, is reconfigured to ensure minimum interpersonal distance.
6.3. Avoid direct contact with users or with any personal objects, including direct delivery of equipment, publications, or other materials, that cannot be made available online.
6.4. The control of the number of people (users and employees) on the premises, including waiting or service areas, auditorium, store, outdoor spaces, food and beverage areas, to ensure that each user/employee has the right physical distance defined by the Directorate-General for Health
6.5. Use of stairs to access the floors, if applicable.
6.6. Reinforcement of the availability of alcohol-based hand sanitizer dispensers (at least 70% ethanol).
7.1. Display information, in a visible place, in accordance with the standards of the Directorate-General for Health, concerning the maximum capacity of people in each area, when relevant.
7.2. Provision of methodologies for access control and occupancy monitoring, if required.
8.1. Natural ventilation is preferred.
8.2. Perform proactive overhaul and maintenance actions, thorough cleaning and disinfection of the entire heating, ventilation and air conditioning system, when applicable and in accordance with the facility overhaul or maintenance plan.
9.1. The Hygiene Protocol should reinforce the Cleaning Protocols, particularly on surfaces and equipment with greater handling and interaction with customers (including desks, counters, light and lift switches, door knobs, cupboard handles, store windows, ATM machines, rest seats, equipment and exhibition modules), including disinfection of paper publications.
9.2. Cleaning equipment and materials are single-use wherever possible, and are disposed of or discarded after use
9.3. Wet cleaning shall be preferred to the use of dry cleaners, unless they are wet cleaners
9.4. All general waste from the establishment shall be deposited in lidded, non-manual opening waste bins.
10.1. Availability of 'Individual protection and hygiene kits' for customers and relevant information on procedures to be taken.
10.2. Maintenance of social distancing between users in the reading spaces, guided tours and othes activities developed by the establishment, in accordance with Directorate-General for Health recommendations
11.1. The internal communication protocol in case of suspicion of an infected occupant (employee or customer) is defined.
11.2. An Isolation Area is identified in the building, which can be quickly transformed into an isolation area even if it has other functions during the period of existence of suspicious situations.
11.3. The Sanitation Protocol for the Isolation Area and spaces occupied by him/her is activated, in accordance with the guidelines of the Directorate-General for Health.
12.1.1. Waste bins specifically dedicated to the disposal of masks, gloves, or other disposable protective material from customers are available, whenever possible.
12.1.2. All non-automatic doors, including those for stair access, are left open (if compatible with the Prevention, Protection and Emergency Plans and the safety of the establishment).
12.1.3. Entrances, where relevant, are provided with carpets that contribute to the disinfection of the interior spaces and are suitable for the expected flow of occupants.
12.1.4. The protection or removal of display parts and equipment that involve touch or manipulation, under the terms recommended by the Directorate-General for Health
12.2.1. Adequate supply of materials and equipment, such as liquid soap, alcohol-based hand sanitizer (at least 70% ethanol), ideally with automatic dispenser, and waste bin, is ensured
12.2.2. Hand drying is done with individual, disposable paper towel dispensers.
12.3.1. The use of these spaces must comply with the guidelines defined by the Directorate-General for Health for events, food and beverage sectors (such as conditions of physical distance, hygiene, cleaning and disinfection).
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Companies recognized with the Clean & Safe stamp are also recognized as SAFE TRAVELS Companies