RESULTS

• Deliverable D3.1 – CBRNe Security Recommendations for Hotels and Conference Centres

The “Recommendations for Prevention, Protection, and Response Procedures to CBRNe Terrorist Acts” provides essential guidelines to enhance security in hotels and conference centres against CBRNe threats. Hotels and conference centres, due to their high occupancy and public accessibility, can be potential targets for malicious acts.

These recommendations help establishments identify risks, implement protective measures, and establish emergency response protocols and procedures to enhance safety and preparedness. The document covers key areas such as risk assessment, security enhancements, staff training, emergency preparedness, and crisis communication.

The recommendations emphasize a proactive approach, incorporating tailored security measures, advanced detection technologies, and close collaboration with law enforcement and emergency responders. Additionally, the document outlines best practices for the adoption of protective equipment, risk monitoring strategies, and incident management techniques.

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• Deliverable 3.2 Food protection guidelines

Restaurant food safety is extremely important for the health and well-being of all hotel customers. It can be stated that effective procedures concerning restaurant food safety require constant attention, diligence and adherence to strict hygiene standards and sanitation procedures. The implementation of appropriate monitoring systems, employee training and regular inspections are the key elements to minimizing risks associated with intentional/unintentional food poisoning. The main conclusions concerning food protection guidelines:

• • Staff awareness and education: Well-instructed staff can consciously counter the risks of intentional/unintentional food poisoning.
  • Rigorous adherence to procedures: Following established procedures for HACCP, hygiene, cleaning and disinfection and storing food in appropriate conditions is essential to minimize the risks of intentional/unintentional food poisoning.
  • Monitoring and inspection: Regular inspections, both internal and external, help to identify potential hazards and ensure that the restaurant adheres to all food safety standards.
  • Attention to the quality of raw materials: Ensuring that all products used in food processing process are fresh, high quality and from trusted suppliers.
  • Implementation of provided recommendation
  • Transparency and communication with customers
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• Deliverable D.3.3 – Guidelines for epidemiological enquiry

This deliverable aims to establish a simple protocol for the early detection and initial response to a potential CBRNe event in order to minimise the possible effects.Based on all the previous gathered information above, the following procedures were elaborated:

• • an epidemiological enquiry: in order to recognise a possible CBRNe event, we have elaborated a table with symptoms, onset times and number of affected people and a table to locate the affected people and possible sources of the CBRN threat
  • a Four-steps protocol for evaluation of a possible CBRN threat and “how to act “ (called SINS protocol): this four-step protocol include the two previous tables.
  • a Decision Tree for facilitating the implementation of a SINS protocol for the evaluation of a possible threat and How to Act: this Decision Tree make easier the responsible hotel and conference centre personnel to use SINS protocol.
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• Deliverable 3.4 – VIP CBRNe protection programme

Provides hotels and conference centres generic advice for preventing, detecting and reacting to CBRNe threats with the overall aim of protecting the security of their employees and customers with a particular focus on VIPs.The guidelines propose recommendations for minimising the possible effects of a CBRNe attack, providing important information to all relevant target groups, preparing them for an incident and providing security advice and procedures for managing the venue until specialist services arrive.To achieve the main objective of creating a VIP CBRNe protection programme, the following tasks were developed:

• Prevention, detection and reaction procedures.
• Evacuation and shelter-in-place procedures.
• nitial decontamination and surface cleaning procedures.
• Procedures for reacting to vulnerable points.
• Communication procedures and practices between all security actors.
• Creation of a negotiation protocol in the event of a VIP CBRNe event.

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Provides a comprehensive program for cleaning services, which are identified as a critical group in the detection and response to potential threats related to CBRN incidents, thereby contributing to the overall safety and security of the environment in which they operate.The guideline provides knowledge on how to perform daily work in the context of detecting and responding to potential threats related to CBRN incidents. Topics covered in this aspect include:

• • Basic sanitary procedures
  • Dealing with guests in case of an outbreak
  • Cross contamination
  • Room disinfection/decontamination
  • Preventing an outbreak
  • Personal protective equipment (ppe) recommendations

  Guideline contains knowledge about recognition chemical, biological, radiological and nuclear threats, widely described CBRN response procedures (4C; HOT protocol; 5S procedure; 1,2,3+ procedure; REMOVE x3 procedure).

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