The Joint Ministerial Decision on the special sanitary protocols, based on which tourist companies operate in the context of taking measures against the COVID-19, was published in the Government Gazette.


The JMD with protocol number 1881/29-05-20 (FEK B’/30.05.2020) establishes a Certification Label entitled "Health First", which is mandatory for tourist accommodation companies that will operate during the year 2020. The posting of the Signal in a prominent place in the common reception area of the accommodation proves the compliance of the companies with the sanitary protocols.

For the implementation of sanitary protocols in tourist companies, they must indicatively:

  • Appoint a coordinator to oversee the implementation of the action plan.

  • Collaborate with a secondary health care provider or physician of a similar specialty (capacity of over 50 rooms) who acts on the instructions of EODY to control COVID-19 and in particular be trained in taking a nasopharyngeal sample taking a nasopharyngeal sample for molecular control of a suspected case.

  • Provide special equipment for a suspected case management.

  • Provide a training plan with a detailed record of the trainees, the subject of the training provided, its duration and the manner of training.

  • Comply file verification and validation of the training of personnel for the protocols and duties.

  • Take measures to protect the health and hygiene of staff and customers by providing appropriate personal protective equipment (PPE), appropriate cleaning and disinfection equipment.

  • Provide written suspected case management plan as EODY states (Annex III of relative JMD) and communicate the measures and requirements of this project to all internal and external bodies/partners and stakeholders.

  • Maintain accommodation records and incident book of COVID-19 to enable tracing of possible cases, while complying with the General Data Protection Regulation (GDPR).

  • Ensure that the reception staff complies with the basic measures to avoid transmitting COVID-19.

  • Implement a cleaning and disinfection program, according to no. D1g/GP/19954/20.03.2020 Circular of the Ministry of Health with emphasis in frequent contact points.

  • Apply HACCP to catering services and breweries.

  • Ensure compliance with existing legislation on technical issues such as water supply and sewerage systems no. D1(d)/GP16481 and air conditioning units no. D1 (d)/GP 26635.

To protect the health of their staff and customers, tourist companies are recommended to:

  • take additional organizational measures to avoid congestion and meet distance requirements (reduction in capacity by half, use of elevators, hotel reception, reception area in foodservices, customer volume, etc.),

  • to review and reshape the schedule of attendance and departure of their employees and their controlled access to public spaces,

  • to review the way their transactions are carried out,

  • to take care of the existence of information marking in all areas (information/reminder) for the strict compliance to the hygiene rules (individual and total) as well as the preventive measures that must be taken,

  • to regulate the rules and manner of attendance of suppliers, partners and other third parties (cleaning crews, visitors, etc.) who must work in their premises,

  • to take care of the proper and adequate ventilation of the rooms,

  • to have an organized waste management program and specifically a waste management program of potentially infectious waste,

  • to train all their staff for COVID 19, for the general instructions and the special instructions per department,

  • to have instructions per department (reception, catering department, linen closet, laundry, technical service, swimming pools, spa/gyms/sports areas, staff areas).

Process Engineering is able to support/assist in the preparation of a hotel business in the development and implementation of systemic approach mechanisms, satisfaction and compliance with the new requirements for compliance with protocols and circulars for the protection and safety of health by COVID-19, preventing further spread, and handling COVID-19 crisis situations.

Indicatively, Process Engineering can undertake:

  • the monitoring of legal requirements and good practices against COVID-19,

  • the risk assessment, covering staff, customers, suppliers, contractors and food safety management procedures (EFET regulations, ISO 22000, etc.),

  • staff training,

  • the design of the COVID-19 procedure system with safety instructions for customers and employees, suppliers and contractors,

  • a case management,

  • the necessary corrective actions, for conditions’ improvement or treatment,

  • the integration of the above processes into the existing processes of the systems that your company follows,

  • the continuous updating and system support,

  • the control of the application and compliance of the above.

For more information please contact the technical department of Process Engineering.



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