Training employees on the implementation of procedures to protect themselves and tourists and on procedures in case of the infection of an employee or tourist
physical distance (especially employees who are in contact with tourists from other employees)
wearing protective masks
measuring body temperature
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
boarding and disembarking tourists in groups from the boat
2. General rules for visitors
wearing protective masks in all common areas (ports, buses, tourist attractions and catering facilities at the destination)
hand disinfection when entering all facilities at the destination
limit the number of people in common areas of the port during unloading and embarkation
physical distancing
body temperature check when boarding passengers (mandatory for the ship's crew)
3. Cleaning
regular disinfection of the spaces and equipment at the port that tourists and employees may have touched
provide disinfectants at the entrance and exit of the pier
provide disinfection of barriers at the entrance and exit of the pier
regular ventilation of all enclosed spaces at the pier
use of disposable materials (paper towels) in sanitary facilities
regular cleaning and disinfection of filters for air conditioning, ventilation, and heating
