Hygiene and safety measures for holidays in the Tuscan Maremma

The well-being and safety of our guests and our team is a priority for us. We are ready to welcome our guests and to work in compliance with the new hygiene and health regulations. We have reorganized the Fattoria and our work processes with new safety measures.

Additional hygiene and safety measures for guests

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.

Measures for social distancing

  • 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.

Measures for the safety of our team

  • 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.