Guide to housekeeping

Recommendations and hygiene protocols

The rental of the premises, concerning the 2 lodgings; the castle as the gite the stable, being carried out in free management. The guide to the maintenance of the premises and the reinforced hygiene protocol are implemented, in the gîtes, between each group of tenants. There are 3 health and safety protocols followed: the premises hygiene process, the kitchen hygiene process and the household linen hygiene process. An inventory of fixtures is also planned at the beginning of each stay. It reports on malfunctioning, missing elements (floors, walls, equipment, furniture, crockery, etc.) and other hygiene-type content (see general rental conditions). It will be filled in by the 2 parties signing the rental contract. The inventory of fixtures once carried out, the hygiene of the places just like the follow-up of the hygiene protocols is in charge of the persons in charge of stay/kitchen and cannot in any way become the responsibility of the team of the forge castle.

Recommendations for stay managers

We note that the premises of the castle as of the gîte l’écurie are cleaned and disinfected following the same protocol, between each tenant signing the rental contract.

In the case of a rental in free management, the team of the castle of the forges takes care of the cleaning after the departure of the groups. This is the follow-up of the reinforced cleaning protocol between each group of tenants. The notions of daily maintenance are intended for tenants; responsible for arranging their stay.

CLEAN THIS IS NOT DEGRADED !

1. Cleaning products

Sheet 2-1: Criteria for choosing a detergent (D)

ARGUMENT FOR THE CHOICE OF MAINTENANCE PRODUCTS

The maintenance of the premises of the castle of the forges like the lodging the stable does not require to have a multitude of maintenance products. The product should be adapted to the surface to be cleaned, to the risk of infection and to sustainable development whenever possible. To carry out the cleaning and disinfection operations of the premises, while respecting safety and quality of maintenance, the basic products to be used are the following:

Neutral pH detergent to dilute.
Detergent-disinfectant to dilute.
Detergent-descaler-disinfectant, acid pH, to be diluted for damp surfaces. – Chlorinated disinfectant to dilute.
Glass product to dilute or ready to use, optional if sustainable development option
White vinegar for descaling taps (see sheet 2.6).
Ready-to-use toilet descaler reserved for this use (see sheet 2.6).

In addition, it may be interesting, for practical and/or organizational reasons, to have available:

A detergent-disinfectant, ready to use in a foam spray, for cleaning and disinfecting high surfaces (care table, aseptic work surface, resident’s mattress cover
A detergent, alkaline pH, to be diluted for the maintenance of very dirty surfaces (see sheet 2.1).
A scouring cream for cleaning heavily soiled surfaces. Warning: make sure that the surface tolerates the product (scratches and clogging of the siphons).

NB: Foam head sprayers limit the inhalation of products unlike conventional sprayers (occupational risk).

In the choice of products, some perfumes are irritating to the eyes and the respiratory tract.
Never mix products.
Any cleaning product that dries on a surface, especially floors, leaves a long-term deposit (chemofilm) that should be removed regularly by a process that does not use chemicals and is suitable for the surface. To do this, some possible techniques:
- Steam cleaning / monobrush / microfiber and water for floors.
- Steam or microfiber and water cleaning for high surfaces.

Kitchen protocols

As part of a group order for a catering service from Dorothée, all buffet orders and other catering preparations will be made in the professional kitchen of the château, in compliance with HACCP processes (see plan of health control). In this context, the kitchen area cannot be shared with tenants not subject to the HACCP process. All the preparations will be filmed and/or vacuum-packed, in a catering version before the arrival of the group.

In certain exceptional cases, identifying the needs of social projects (holiday camp, etc.), Dorothée agrees to be employed during the time of her guests’ stay, always in compliance with HACCP protocols (To be seen on a case-by-case basis).