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New Recommendations for Retail Establishments

The Regional Government has announced the following measures relating the resumption of the island’s economy.  All measures come into effect as of 00:00 the 4th of May.

I- RETAIL TRADE OR PROVISION OF SERVICES

1- Safety and hygiene rules:

– Mandatory use of masks by all employees and, whenever the activity justifies it, disposable visors and gloves;
– All users must use masks or visors in case of mask unavailability;
– Providing hand hygiene products to customers and requiring them, before handling showcase products, to clean their hands, which must be properly posted and visible to the customer;
– In the physical space of the establishments, only 1/3 of its capacity (including employees) is allowed and measures must be taken to ensure a minimum distance of 2 meters between people;
– Periodic disinfection of objects and surfaces, such as vending machines, payment terminals, service desks, light and elevator switches, door handles, handrails; supermarket trolleys and baskets; password dispenser cabinet handles;
– Prohibition of proof of ready-to-wear in general, footwear, accessories, jewelry and others, as well as product exchanges, except in cases provided for by law;
– Prohibition of making cosmetics available for product testing;
– Duty to avoid the concentration of people at the entrance to spaces or establishments, with a minimum distance of 2 meters between people being respected;
– Exercise the right of reservation and refusal of admission to the establishment for people who have symptoms compatible with those of COVID-19.

2- Information / Guidance to all employees:

All Economic Operators must carry out an internal protocol / Contingency Plan related to the COVID-19 coronavirus outbreak, and all employees must receive information and / or specific training on

  • the internal protocol / Contingency Plan;
  • compliance with basic precautions for infection prevention and control, including procedures for:

– sanitization of hands;
– respiratory tag;
– social conduct.

Employees must measure body temperature twice a day and record the measurement value and time (within the legally permitted);

3-The economic operator must have and provide its employees with:

– Personal protective equipment in sufficient number for all workers;
– Stock of single-use cleaning materials proportional to their dimensions, including single-use cleaning wipes moistened with disinfectant, bleach and alcohol at 70º;
– Dispensers of alcohol-based antiseptic solution (minimum at 70º);
Waste container with non-manual opening and plastic bag;
– Sanitary facilities must have equipment for washing hands with soap and paper towels;
– When possible, stores should turn off touch screen equipment;
– It is recommended to uninstall/ remove all chairs and benches inside the stores.

4- Customers’ access to the store:

– Separate the entrance and exit flows of the stores, as well as placing flow orientation arrows inside the stores, minimizing the crossing and ensuring the social distance of the customers;
– Visibly inform the number of customers who may be at the store at the same time.

5- Payment areas:

  • Payment zones must have protection acrylics installed;
  • A procedure for frequent and systematic cleaning and disinfection of the service desks must be implemented, and the cleaning of the POS to be used by the customer, in front of it and before its use, must be ensured.

6- Priority care: People

Citizens over 70 years of age, immunosuppressed people and people with chronic illness, health professionals, elements of the security, protection and rescue forces and services, personnel of the armed forces and provision of social support services.

7- Complaints book:

Suspension of the obligation to immediately and free of charge to the consumer or user the complaints book in physical format, and the use of the electronic complaints book should be recommended.

II- SHOPPING CENTRES

1- Safety and hygiene rules:

– Preparation of a Contingency Plan / Internal Protocol and disclosure to all employees of the Shopping Centre;
– Placing informational posters with guidance on the need for hand hygiene, wearing a mask, distance between people, cleaning surfaces, ventilation and cleaning environments;
– Clean the touch surfaces and surfaces where employees and customers circulate, several times a day and record the cleanings, as described in the Internal Protocol;
– Provide, in the external area of ​​the establishments, the access control and the organization of the queues, so that the minimum distance of 2 meters is maintained, and an entrance and an exit circuit must be adopted in the Shopping Centre, as well as different circuits of access to and exit from stores;
– Reduction of the car park to 1/3 of its capacity;
– Reduced access to the shopping centre to 1/3 of its capacity;
– The sanitary facilities must have equipment for washing hands with liquid soap and paper towels;
– Dispensers of alcohol-based antiseptic solution (minimum 70º), for customers and employees;
– Waste containers with non-manual opening and plastic bag at various points in the centre;
– Personal protective equipment in sufficient number for all employees;
– Aerate and ventilate the Shopping Centre;
– Ensure that at the Shopping Centre there is always an employee responsible for triggering the procedures in case of suspected infection. The storage of waste produced by patients suspected of infection, should be carried out in plastic bags that, after being closed, must be segregated and sent to the management of hospital waste with biological risk;
– Ensure regular communication with tenants and their employees, regarding changes in legislation or instructions issued by official authorities;
– Placement of containers at the exits, dedicated exclusively to the deposit of masks and gloves, for customers who wish to remove this material before leaving the centre;
– Deactivation of areas for benches, chairs and tables in food courts or other common areas;
– Employees of the shopping centre and shopkeepers must comply with daily self-monitoring to assess fever (measure body temperature) twice a day and record the value and time of measurement;
– All employees must wear masks and whenever the activity justifies disposable visors and gloves;
– Proofs or product demonstrations are prohibited in the Shopping Centre spaces outside the stores;
– Any kiosks or counters in shopping centres are deactivated for the exchange of products, except in the cases provided for by law;
– The concentration of people at the entrance of spaces or establishments must be avoided, and the distance between people at least 2 meters must be respected;
– When possible, all spaces in the Shopping Centre must turn off touch-screen equipment for public access;
– It is recommended to uninstall / remove or disable all chairs and benches inside the shopping centre;
– In the circulation inside the Shopping Centre, the use of a mask by customers is mandatory, and in case of unavailability, visors;
– The centre can, if possible, provide disposable or single-use masks free of charge.

2- Customer access to stores:

– Separate the entrance and exit flows of the stores, as well as placing flow arrows inside the stores, minimizing the crossing and ensuring the social distance of customers;
– Visibly inform the number of customers who may be at the store at the same time;
– To guarantee the fulfillment of the obligations established for the establishments of retail trade and provision of services and referred to above in point I -1), by the tenants of the Shopping Centre.

3- Payment zones:

– Payment zones must have protection acrylics installed;
– A procedure for frequent and systematic cleaning and disinfection of service desks must be implemented, and the cleaning of the POS to be used by the customer, in front of it and before its use, must be ensured.

III- HAIRDRESSERS, BARBERS, BEAUTYERS AND BEAUTY AND AESTHETICS PROFESSIONALS

1- Safety and hygiene rules:

  • Companies must prepare their contingency plan for COVID-19, simplified and adapted for the current phase, following the guidance 006/2020 of the General Directorate of Health adapted in the region through the IASAUDE Information Circular, IP – RAM 75 of 28 / 02/2020, as well as that described in the circulars of this Institute no. 78 of 03/25/2020 and no. 86 of 18/04/2020 and act accordingly;
  • Exercise the right of reservation and refusal of admission to the establishment for people who show symptoms compatible with those of COVID-19;
  • Establish measures that ensure a limit on the number of people in the establishment and guarantee the distance between people inside the premises, namely:

– Work only by appointment in order to guarantee a fixed and smaller number of people within the premises (this number is calculated according to the useful area of ​​the establishment, number of existing work chairs, to be divided by two, including ” manicure tables and other workstations that are not in an isolated office) to reorganize the service area ensuring, as an indication, the existence of an empty space between two people;
– It is recommended to post a notice on the door with information on this condition;
– No people are allowed to wait inside the premises; d. Maximize the distance during work activity;
– Adaptation of the opening hours of the establishments (extend the opening period) and create different working hours (organize the rotation of employees) in order to reduce the number of workers at the same time, respecting the general or special regime;
– If possible, use doors with sensors or keep the door open to minimize touching the handle;
Place an alcohol-based antiseptic solution (70º) at the entrance of the establishment, and encourage its use;
– Ask the customer to put his coat, umbrella or other accessories in the cloakroom himself and prevent him from taking shopping bags or the like to the establishment, preferably creating a specific space for the purpose ;
– Awareness raising by the employees of the establishments to comply with the rules of respiratory etiquette;
– Post the Health Authorities leaflet on the correct facilities for hand washing in the sanitary facilities;
– Posting at the establishment publicity material on respiratory label standards and the correct use of the mask;
– Prohibition of making food, coffee / tea or other drinks available, even if dispensed by vending machines.
– In the case of water, if necessary, small, non-returnable bottles should be offered;
– Remove all items for shared use, such as magazines, tablets, written information, and others;
– Diagnostic tools such as a camera, tablet, colour displays can only be used by the professional and must be disinfected after each use;
– Ask and inform customers not to touch the products that are for sale (put notice not to touch);
– Remove the testers, replacing them, if possible, with visual instructions on the products;
– Request payment preferably through contactless or credit card methods. Disinfect the ATM keypad. If money is used, use a tray (which must be disinfected with a cleaning towel) to make the payment and give change;
– Raise awareness so that customers bring a mask with them, if the customer does not have any to provide a mask;
– The use of the following resources and personal protective equipment by professionals in this sector of activity in view of the impossibility of maintaining a distance of two meters:

  • Surgical mask, goggles or preferably visors.
  • Long-sleeved clothing, used exclusively on the premises, washed daily, or non-woven, non-woven (TNT) disposable gowns that fasten at the back with ribbons around the neck and waist.
  • Footwear for exclusive use within the premises.

– When carrying out work with more toxic and irritating products by inhalation / breathing (eg progressive), a mask with a respirator must be used, as the simple surgical mask is insufficient;
– Frequent hand washing or disinfection between customers, after touching cash / credit cards, always before and after using the bathroom, eating, drinking or whenever gloves are changed according to the guidelines of the health authority . Carry out hand hygiene, whenever possible, in front of your client to show that hygiene is a priority;
– Do not wear ornaments like bracelets, watches and rings. Avoid gel nails, gelinho and long nails that prevent proper hand hygiene;
– Sensitize employees to the correct use of the surgical mask, making the respective disclosure material available in a visible place;
– Keep the safety distance also in the rest area of ​​the salon, where a disinfectant solution should also be installed to clean all surfaces after use;
– Implementation of a cleaning, sanitization and disinfection plan that provides for a greater frequency of this activity for all surfaces, especially those that are most frequently touched, based on IASAUDE Information Circular, IP-RAM No. 79 of 25/03 / 2020 – Cleaning and disinfection of surfaces in public service establishments or similar);
– Increase the cleaning periodicity of the entire work space used, the floor and the sanitary facilities if possible in whole and with bleach;
– Disinfection of goggles or protective visors, after each customer, hand hygiene before and after contact with this equipment;
– Preferably use disposable disposable material;
– When the material is not for single use, it must be washed after each use, dishwashing detergent can be used, followed by disinfection (with virucidal products or 70% alcohol). The cutting manicure material and the hair cutting scissors, in addition to being washed and disinfected, should preferably be sterilized by a hot system (temperature above 60º C);
– Elements such as dryer handles, chairs, washing rails and other utensils in common use for several people, must be disinfected with 70% alcohol or wipes moistened with a disinfectant compatible with the materials and equipment between use by each customer to be served;
– There must be at least two dustbins with a pedal-operated lid, covered with a plastic bag. One for urban waste (ex: hair), another only for the disposable personal protective equipment used (ex: masks, gloves, gowns), which should be placed in the trash container daily after being properly closed;
– Work clothes, towels and non-disposable combs will be, after being used by a single customer, placed in a bag intended only for their closed collection, until they are washed in the washing machine using disinfectant (bleach) and the temperature above 60º C;
– Increase the frequency of maintenance and cleaning of the ventilation / air renewal system, and if necessary increase the flow of air renewal.

Madeira Weekly