1. General rules for employees
- informing and training employees on the implementation of procedures for to protect employees and guests and procedures in case of infection of employees or guests
- physical distance (especially employees who are in contact with visitors of other employees)
- wearing protective masks
- 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
- limit the number of people in indoor settings
- regularly ventilate all spaces
- in case of suspected health problems, refer employees to their doctors
2. General rules for travelers and visitors
- wearing protective masks
- disinfecting hands upon entering the facility
- physical distancing
- comply with the direction of travel through the passenger terminal
3. General rules for railway stations and ports
- provide additional information and assistance from trained staff
- indicate in particular the direction of movement through the passenger terminal
- in the terminal place posters and information displays about hygienic measures and procedures, make regular announcements and video notifications on screens as a reminder to maintain physical distancing and washing and disinfecting hands
- provide contactless disinfection dispensers at various points in the passenger terminal
- install protective transparent partitions on counters, which includes all commercial facilities and services of the terminal (shops, catering facilities, exchange offices, ticket sales, parking, rent-a-car agencies, etc.)
- make available the purchase of protective masks and hand sanitizer
- ensure proper disposal of used face masks and gloves
4. Cleaning
- regular disinfection of common areas, paying special attention to equipment and places that are frequently touched
- regular ventilation of all spaces
- increase the frequency of cleaning and disinfection of sanitary facilities - every two hours or more often
- regular cleaning and disinfection of filters for air conditioning, ventilation, and heating
5. Catering and commercial content
- apply protocols for catering facilities, general measures for the prevention of COVID-19 and cooperate with partners who have a safety label
