Safe Holidays
HYGIENE AND SAFETY FIRST
Safety and hygiene for young and old have always been guaranteed at Hotel Baya - and this year even more so!
All our employees undergo daily temperature checks and regular antigen tests.
For those who wish, we have included an automated online check in procedure; a few days before your arrival at Milano Marittima you will receive an email with all the instructions to safely register your documents.
Sanitising gel provided by the hotel at several points.
Constant training of all staff to ensure compliance and strict application of all prevention measures.
The hotel also has two UVC filter air sanitisers, certified to be 99.99% effective against COVID.
CLEANING AND SANITISING
Hygiene has always been a priority for us; we have developed a cleaning protocol for the rooms and all the common areas which, through the use of detergents and disinfectants certified by the Ministry of Health and disposable sponges, allows us to achieve the highest levels of cleanliness and sanitation.
Special deep cleaning, disinfection and sanitisation using disinfectant steam with quaternary ammonium salts (certified by the Sistema Superiore di Sanità as an effective biocide) of all rooms prior to new occupancy.
Daily cleaning of the rooms according to current hygiene protocols.
Washing and sanitising linen according to certified procedures.
Daily cleaning of all common areas and disinfection of the most critical contact points.
Sanitisation of textiles using disinfectant steam with quaternary ammonium salts.
POOL
In accordance with the protocol of the Emilia Romagna Region, we have implemented chlorine and pH controls in the water, by continuously correcting the parameters and providing for monthly analysis by certified laboratories.
BREAKFAST AND RESTAURANT
Tables are spaced according to Ministry protocols, disposable table linen is used, service is strictly at the table, and sanitation procedures have been implemented. The lunch and dinner buffet is not present, but is replaced by the choice of starter course.
Reception, storage and processing of all food according to HACCP standards.
Safety and hygiene for young and old have always been guaranteed at Hotel Baya - and this year even more so!
All our employees undergo daily temperature checks and regular antigen tests.
For those who wish, we have included an automated online check in procedure; a few days before your arrival at Milano Marittima you will receive an email with all the instructions to safely register your documents.
Sanitising gel provided by the hotel at several points.
Constant training of all staff to ensure compliance and strict application of all prevention measures.
The hotel also has two UVC filter air sanitisers, certified to be 99.99% effective against COVID.
CLEANING AND SANITISING
Hygiene has always been a priority for us; we have developed a cleaning protocol for the rooms and all the common areas which, through the use of detergents and disinfectants certified by the Ministry of Health and disposable sponges, allows us to achieve the highest levels of cleanliness and sanitation.
Special deep cleaning, disinfection and sanitisation using disinfectant steam with quaternary ammonium salts (certified by the Sistema Superiore di Sanità as an effective biocide) of all rooms prior to new occupancy.
Daily cleaning of the rooms according to current hygiene protocols.
Washing and sanitising linen according to certified procedures.
Daily cleaning of all common areas and disinfection of the most critical contact points.
Sanitisation of textiles using disinfectant steam with quaternary ammonium salts.
POOL
In accordance with the protocol of the Emilia Romagna Region, we have implemented chlorine and pH controls in the water, by continuously correcting the parameters and providing for monthly analysis by certified laboratories.
BREAKFAST AND RESTAURANT
Tables are spaced according to Ministry protocols, disposable table linen is used, service is strictly at the table, and sanitation procedures have been implemented. The lunch and dinner buffet is not present, but is replaced by the choice of starter course.
Reception, storage and processing of all food according to HACCP standards.