Hygiene and safety measures for holidays in the Tuscan Maremma

We have added the following measures to the daily cleaning in the common areas of Fattoria San Lorenzo:

• Frequent ventilation of the common areas of the 3 Casali (farmhouses): Casa Livia, Pozzino, and Le Capanne;
• Sanitation of air filters and cleaning of air conditioning machines at each guest change, with certified products and ozone machine;
• Availability of sanitizing gel dispensers at the entrance/exit of the resort, in the common areas;
• Constant training of personnel regarding the new regulations;
• Sanitation of the apartments at each departure;
• Washing of bed and bathroom linen performed by So.Ge.Si. S.p.A., industrial laundry and our exclusive supplier for the linen of Fattoria San Lorenzo;
• Change of pillow covers and mattress covers at each guest change;
• All the surfaces of the rooms are sanitized with sodium hypochlorite solution or with 70% ethyl alcohol for those surfaces that can be damaged by sodium hypochlorite;
• Use of masks and gloves by cleaning staff and breakfast staff;
• Personnel with self-certification declaring daily absence of body temperature above 37.5°C;
• In order to reduce contact with staff and guests, external suppliers of goods and services have a dedicated access, and their body temperature and the use of PPE such as gloves and masks will be checked.

• Minimum distance of 1.8 meters for both guests and the team. In the case of table service, the waiter is always equipped with a mask and gloves;
• Availability of online check-in;
• Spacing with separators at the reception for check-in and check-out at the counter;
• Presence of a protective barrier at the reception/concierge desk;
• Tables in the breakfast hall and restaurant halls located at a distance of 2 meters from each other;
• Breakfast served at the tables and/or in apartment with the utmost care and attention to hygiene rules.

• We avoid handshakes, kisses on the cheeks, and hugs;
• We wash our hands often, use disinfectant, and encourage our guests to do the same;
• Availability of sanitizing gel dispenser;
• Presence in the back office of water dispensers with disposable cups;
• Staff training courses on safety procedures;
• Presence of a self-checking plan, guaranteeing the application of the safety protocols;
• Supply of kits with masks, gloves, and sanitizing gel;
• Offices are sanitized once a day, touch tools frequently, and workstations at the end of each shift;
• Availability of digital thermometer to measure temperature.