informing and training employees on implementing procedures to protect employees and passengers and procedures in case of infection of employees or visitors
physical distancing (especially employees who are in contact with guests from other employees)
wearing protective masks and gloves
body temperature check at the beginning of a work shift
hand disinfection as often as possible when hands are not visibly dirty, washing and disinfection when hands are visibly dirty, and disinfecting work surfaces several times a day
limited number of people in indoor settings
2. General rules for visitors
wearing protective masks in all common areas of protected zones (receptions areas, entrances, visitor centers, toilets, museums, boats, and catering and commercial facilities)
disinfect hands when entering an enclosed facility
limited number of visitors allowed in at the same time
physical distancing
adequate waste disposal (use of masks, etc.)
strict adherence to the rules of behavior in protected areas
3. Cleaning
regular disinfection of all areas, surfaces and equipment that are in frequent contact with visitors and employees
disinfectants (at the entrance to the buildings and enclosed spaces, at the entrance to an elevator, at the entrance to the catering facilities)
regular ventilation of all rooms
more frequent cleaning and disinfection of sanitary facilities
regular cleaning and disinfection of filters for air conditioning, ventilation, and heating
4. Reception/Entrance
on-line purchase and/or contactless payment of entrance fee
posters, displays or video notices on general measures to prevent the spread of COVID-19 and information on appropriate waste disposal (masks, etc.)
appropriate waste disposal of face masks, etc.)
5. Catering and commercial content and facilities
catering facilities have dedicated protocols in place and a guarantee of cooperation with partners who have a safety label
6. Other content, programs, and education
a guarantee of cooperation with partners who have a safety label