The Turks and Caicos Islands borders reopened to regional and international travellers on 22^nd July, allowing for the resumption of regional and international commercial flights to the Turks and Caicos Islands.

Recently announced regulations state that residents who wish to return to the Turks and Caicos Islands will be required to obtain travel authorization by applying through the TCI Assured portal on the Tourist Board’s website - www.turksandcaicostourism.com.

All returning residents will be required to submit a negative COVID-19 PCR test result from an accredited laboratory to the portal to receive the travel authorization certificate. The test must have been taken no more than five days prior to travel to the Turks and Caicos Islands. An original copy of the test result must also be presented upon arrival. Select individuals are exempt from the testing requirement which includes children under the age of ten.

Every resident who is not a beneficiary under the National Health Insurance Plan (NHIP) will be required to also provide evidence of a health insurance policy that includes insurance coverage for COVID-19 medical costs; and full hospitalization, doctors’ visits, prescriptions and air ambulance. Additionally, each applicant must complete a health screening questionnaire, travel authorization form and certify that they have read the privacy policy document. Upon arrival at the port of entry, residents will be subject to screening and temperature checks which may result in further clinical examination.

Persons suspected of having been exposed to, or having symptoms of, or tested positive for COVID-19, shall be placed under quarantine in a specified place for a period of fourteen days or such longer period until that person is found to have a negative PCR COVID-19 result or unless approved for medical repatriation, and shall be monitored by a health officer for COVID-19 during such period. Where a parent or responsible adult having charge of a child under the age of ten years is required to be placed under quarantine, the child shall also be required to be placed under quarantine together with the parent or responsible adult. A resident who is made subject to quarantine or hospitalization shall bear the costs of all treatment received and the costs for accommodation and board.

Once on island, returning residents are encouraged to continue practicing social distancing measures, regularly wash hands or use hand sanitizers, and wearing masks or face coverings in public.

Failure to comply with the stated requirements to produce a TCI Assured Travel Authorization will result in a fine. It is recommended that all residents interested in returning to the Turks and Caicos Islands review the Public and Environmental Health (COVID-19) (Arriving Passengers Health Clearance) Regulations 2020 by visiting https://www.gov.tc/moh/coronavirus/regulations.

The TCI Assured Travel Authorization Portal will be accessible by visiting https://travelauthorisation.turksandcaicostourism.com/public/ or clicking the button link on the TCI Assured FAQs page.

All COVID-19 inquiries should be directed to the Ministry of Health. For questions or concerns, email: This email address is being protected from spambots. You need JavaScript enabled to view it. or call (649) 244-9274 (WASH). If you or someone you know are experiencing symptoms of COVID-19, call the coronavirus hotline at (649) 232-9444 and (649) 333-0911.

Management team

The management of the establishment should adopt a responsible attitude to address the health threat of COVID-19. All ports of entry should ensure that similar approaches in preparing to reopen the borders. 

Action plan

The Management Team, in consultation with Ministry of Tourism and Tourist Board should establish an action plan tailored to the situation and implement it in accordance with the recommendations of Ministry of Health. The aim of the Plan should be to prevent cases, effectively manage cases, and mitigate impact among clients and staff, including cleaning and disinfection of rooms occupied by ill persons. The plan, which may incorporate teleworking, should be updated when necessary as a consequence of new guidance, procedures, or regulations issued by the Ministry of Health.

Mobilization of resources

The Management Team should make sufficient human and economic resources available to ensure that the action plan can be implemented rapidly and effectively. The action plan should also include the provision of equipment and procedures, developed in collaboration with Ministry of Health, for the management of suspected case(s) and their possible contacts.

Supervision

The implementation of the action plan and the effectiveness of the measures undertaken should be evaluated frequently to verify compliance, identify and correct gaps, and adapt the plan to practical experience. A Crisis Team involving members of each relevant department can support Management in the implementation of the action plan and timely identification of required adjustments. It is necessary to be alert to any unusual rise in worker absenteeism, especially those due to acute respiratory infections, possibly caused by COVID-19. 

Communication

Communication should be maintained between Management and staff, through the managers in charge of the different departments, in order to pre-define an information policy for guests as well as to rapidly provide and obtain information on incidents that may arise in the establishment and to know the status of the situation at all times. Providing guidelines to the staff on how they should communicate the action plan to guests and other stakeholders can ensure alignment consistency. Information posters can amplify the key messages among guests and staff, including the promotion of hand-washing (at least 20 seconds, all parts of the hand), respiratory hygiene, and coughing etiquette.

Training and information

Management should inform all staff of the measures to be adopted and the measures that could protect their health and that of others, including the recommendation to stay home and seek medical attention if they have respiratory symptoms, such as coughing or shortness of breath.

Management should organize information briefings that should cover all the basic protective measures against COVID-19 and the signs and symptoms of the disease.

Human Resources

Reduce Transmission Among Employees

Actively encourage sick employees to stay home:

• Employees who have symptoms (i.e., fever, cough, or shortness of breath) should notify their supervisor and stay home.
• Sick employees should follow the following steps:

Stay home except to get medical care

• Stay home. Most people with COVID-19 have mild illness and can recover at home without medical care. Do not leave your home, except to get medical care. Do not visit public areas.
• Take care of yourself. Get rest and stay hydrated. Take over-the-counter medicines, such as acetaminophen, to help you feel better.
• Stay in touch with your doctor. Call before you get medical care. Be sure to get care if you have trouble breathing, or have any other emergency warning signs, or if you think it is an emergency. If you are having an emergency, call 911 and inform them in advance if you suspect you may have COVID-19.
• Avoid; ride-sharing, or taxis if ill.
• Employees should not return to work until the criteria to discontinue home quarantine are met, in consultation with the public health team of the Ministry of Health.
• Employees who are well but who have a sick family member at home with COVID-19 should notify their supervisor and follow MOH instructions.
• Be aware that some employees may be at higher risk for serious illness, such as older adults and those with chronic medical conditions. Consider minimizing face-to-face contact between these employees or assign work tasks that allow them to maintain a distance of six feet from other workers, customers and visitors, or to telework if possible.
• Avoid using other employees’ phones, desks, offices, or other work tools and equipment, when possible. If necessary, clean and disinfect them before and after use.
• Practice social distancing by avoiding large gatherings and maintaining distance (approximately 6 feet or 2 meters) from others when possible.

Separate sick People:

• Employees who appear to have symptoms (i.e., fever, cough, or shortness of breath) upon arrival at work or who become sick during the day should immediately be separated from other employees, customers, and visitors and sent home.
• If an employee is confirmed to have COVID-19 infection, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality as required. The employer should instruct fellow employees about how to proceed based on the Ministry of Health guidance.

Implement flexible sick leave and supportive policies and practices.

• Ensure that sick leave policies are flexible and consistent with public health guidance and that employees are aware of and understand these policies.
• Maintain flexible policies that permit employees to stay home to care for a sick family member or take care of children due to school and childcare closures. Additional flexibilities might include giving advances on future sick leave and allowing employees to donate sick leave to each other.
• Employers that do not currently offer sick leave to some or all of their employees may want to draft non-punitive “emergency sick leave” policies.
• Employers should not require a positive COVID-19 test result or a healthcare provider’s note for employees who are sick to validate their illness, qualify for sick leave, or to return to work. Healthcare provider offices and medical facilities may be extremely busy and not able to provide such documentation in a timely manner.

Consider establishing policies and practices for social distancing

Social distancing should be implemented if recommended by state and local health authorities. Social distancing means avoiding large gatherings and maintaining distance (approximately 6 feet or 2 meters) from others when possible (e.g., breakrooms and cafeterias). Strategies that business could use include:

• Implementing flexible worksites (e.g., telework)
• Implementing flexible work hours (e.g., staggered shifts)
• Increasing physical space between employees at the worksite
• Increasing physical space between employees and customers
• Implementing flexible meeting and travel options (e.g., postpone non-essential meetings or events)
• Downsizing operations
• Delivering services remotely (e.g. phone, video, or web)
• Delivering products through curbside pick-up or delivery

Reopening of TCI Seaports

Once the Turks and Caicos Islands Seaports are re-open the following measures must be implemented:

• All vessels entering the TCI must get Environmental Health Clearances at the only 2 ports Providenciales and Grand Turk. Vessels that enter the outer islands must be sent to 1 of these ports for clearance.
• Social distancing must remind in place at all premises
• Restrict access to ports to persons who absolutely have to visit the ports; social distancing protocols to remain in place
• Shipping agents and truckers who visit the ports to keep in place safety protocols introduced until further notice
• Stevedore company to keep in place safety protocols introduced, until further notice
• All sea travelers must wear mask and present a medical certificate showing they are CoVid-19 free and their travel itinerary. If unable to present a medical certificate they would be subjected to a 14-day quarantine.
• All vessels entering the TCI must complete the Ministry of Health, CoVid-19 Health Questionnaire
• Sea vessels companies including ferries, pleasure craft, sunset cruising vessels must practice social distancing on vessels.
• Boats must be disinfected prior to passengers boarding.
• All Front line staff (Immigration, Customs, Police, Port Security) must be provided with Personal Protection Equipment (PPE) including reusable Full face shield: with each staff member having responsibility for their own equipment they will ensure that its properly clean and maintain in good working condition.
• Grand Turk Cruise Center remain close to regional and international Cruise Ships.
• Cleaning of restrooms after every use
• Staff must practice hand-washing every 30-45 minutes for 20 seconds. Ensure availability of handwashing facilities and hand sanitizer.
• All staff must disinfect their work station after each captain, crew or passenger: this will help prevent the spread of COVID-19 as some persons are asymptomatic.
• Clean/ disinfect working areas between shifts
• Shipping companies, ferry services and ferry check-in agents must disinfect their work station after each passenger: this will help prevent the spread of COVID-19 as some persons are asymptomatic.
• All restaurant must practice social distancing, proper hand-washing (with soap and water) and have hand sanitizer at the entrance for persons entering the restaurants
• Ports must post hand washing and wearing of mask or face covering signs throughout all marinas and seaports.
• Social Distancing Marking should be in place to guide passengers: this will help in keeping distance between each passenger or families.
• Ships to continue to report any cases of illness indicative of COVID-19 infection on board as early as possible before arrival to the relevant authority in the port [EHD to first board if there are any health observations; otherwise immigration and customs proceeds can commence before offloading].
• Advise ships to regularly monitor shipboard personnel while in port for the exhibition of any symptoms associated with COVID-19, and report any changes in circumstances of the health of shipboard personnel to the relevant authority in the port.
• Continue restricting shipboard personnel to the ship while in port except for crew change-over or to receive emergency medical attention not available on board the ship.
• Limit, as far as possible, the number of interactions with shipboard personnel by entities in the port to only those critical and essential for the continued operation and supply of the ship.
• Continue to provide information to port workers on basic protective measures against COVID-19 based on WHO advice.
• Port workers to comply with any screening or other protocols or procedures introduced by visiting ships to address COVID-19.
• Provide seafarers/ crew with access to emergency medical treatment ashore in the event of medical emergencies.
• Signs on safety protocols to be clearly displayed in ports
• Any employee health concerns to be reported to Ministry of Health as soon as possible.

Reopening of TCI Airports

Once the Turks and Caicos Islands Airports are reopening the following measures must be implemented:

General guidelines:

• Social distancing must remain in place at all premises
• All air travelers must wear masks/face coverings.
• All travelers entering the TCI must complete the Ministry of Health, Covid-19 Health Questionnaires.
• Airline companies must practice social distancing in flight.
• Plane must be disinfected prior to passengers boarding.
• Plexi-glass protection for front-line workers (immigration/customs): the pros for the use of Plexi-glass will protect the officers from direct contact with passengers. Cons for the use of Plexi-glass are: cleaning after each passenger, cleaning after another officer enters the booth, or if someone sneezes/coughs.
• All Front line staff (Immigration, Customs, Police) must be provided with Personal Protection Equipment (PPE) including reusable full face shields: with each staff member having responsibility for their own equipment they will ensure that its properly cleaned and maintain in good working condition.
• Cleaning of restrooms every 15 minutes. Cleaning staff should be provided with the relevant PPE to use when cleaning.

• Ensure multiple alcohol-based hand sanitizer stations are available throughout the airport with adequate signage for passengers.
• Installation of touch-free equipment in toilet facilities, such as:
• Automatic toilet flushing system
• Taps and soap/hand sanitiser dispensers
• Automated hand towel dispensers
• Staff must practice hand-washing every 30-45 minutes for 20 seconds using soap and water.
• All Airport Staff must disinfect their work stations after each passenger: this will help prevent the spread of Covid-19 as some persons with Covid-19 may be asymptomatic.
• Airline companies, ticket agents and check-in agents must disinfect their work station after each passenger: this will help prevent the spread of COVID-19 as some persons are asymptomatic.
• All restaurants must practice social distancing, proper hand-washing (with soap and water) and have hand sanitizer at the entrance for persons entering the restaurants.
• Restaurants should operate at reduced occupancy and be guided by the MOH protocols for restaurants in order to ensure the safety of customers and staff.
• Airports to post hand washing signs and other hygiene messages throughout the airports.
• Social Distancing Markings should be in place to guide passengers: this will help in keeping distance between each passenger or families.

Terminal

• Cleaning and disinfection of terminal infrastructure and all equipment should be done on a regular basis and its frequency should be increased as required due to traffic and use based on the aforementioned plan.
• Increase the availability of cleaning and disinfecting products approved by the applicable authorities.
• Ensure all cleaning and disinfection staff are aware of the cleaning and disinfection plan.  This information needs to ensure staff are utilising products effectively and addressing areas that are frequently touched and most likely to be contaminated, such as:
• Airport information desks, check-in areas, Immigration/Customs areas, Security screening area, boarding areas, etc.
• Handrails.
• Washrooms and baby changing areas.
• Luggage trolleys and collection points: cleaned with dispensable wet wipes or disinfectants.

Check-in

• Implement measures that reduce congestion within these areas through advanced-planning and monitoring of passenger flows.
• Airports should provide signage, floor markings and announcements via Public Address (PA) system to encourage physical distancing. Support communication of key prevention messages from health authorities through audio messages and signs at key touchpoints of the passenger journey.
• Various self-service tools, such as boarding pass and baggage tag kiosks and baggage drop are of specific concern due to the high levels of physical contact that increase the probability of contamination.  Usage of these devices should nonetheless be encouraged to reduce face-to-face interactions, but with careful attention to the management of passenger flow and keeping such devices adequately and constantly disinfected.
• Whenever possible, passengers should be encouraged to complete check-in processes prior to arriving at the airport. Online check-in, mobile boarding pass will contribute to the reduction in the amount of contact with airport staff and infrastructure.
• At the traditional check-in counters, use floor signage in the queuing area to encourage social distancing and consider installation of transparent barriers in front of staff at counters.
• Disinfection of the touch screens should be done between each use.
• Whenever possible, airport and other stakeholders should use contactless processes and technology. Such digital identification processes can be applied to self-service bag drops, various queue access, boarding gates and retail and duty-free outlets. This will eliminate or greatly reduce the need for contact with travel documents between staff and passengers. It may also accelerate various processes, resulting in enhanced health protection, reduced queuing and other process efficiencies.   

Security screening

• Provide hand sanitizers and disinfection products prior to passengers and staff screening access points where possible.
• Screeners and passengers should maintain physical distancing to the extent possible or wear the appropriate PPE to mitigate the risk of exposure.
• Rearranging of security checkpoint access and layouts should be considered with the objective of reducing queues and crowding to the extent possible while maintaining desirable throughput. This should include both divestment areas and those areas where passengers retrieve their screened cabin baggage.
• Markings should be established on the ground within the queueing area to indicate the proper distancing recommended by the appropriate authorities. Physical distancing should remain in place until informed by relevant health authorities that it is safe to relax them.
• Procedures involving passengers presenting boarding passes and other travel documents to security personnel should be done, to the extent possible, while avoiding physical contact and in a way that minimizes face-to-face interaction. Should there be a need to identify a person wearing a mask against a government-issued photo identification, the mask could be removed if physical distancing measures are met. Appropriate signage should be deployed that clearly inform about subsequent steps of the process. 

         Possible solutions include:

• Direct passengers to use automatic boarding pass scanners at access points while maintaining appropriate physical distance.
• Using mobile boarding pass scanners operated by the security staff.
• Conducting a visual inspection of the boarding pass and relevant identification documentation, as required by standard operating procedures.
•  Automated gates and mobile scanners’ reader surface should be disinfected with the same frequency as for any other high-touch surface.
• Passenger preparation officers should be deployed to ensure passengers are prepared for the divestment requirements. Screeners should reinforce processes with passengers accessing divesting areas, such that they properly divest and are less likely to cause a false alarm (to minimize the use of manual searches).
• Routine enhanced cleaning and disinfecting should be conducted, if required, of frequently touched/exposed surfaces and security screening equipment, including trays at the security checkpoint and baggage areas.

Passenger Screening

• Alcohol-based hand sanitizer should be distributed to staff for the cleaning and disinfection of their hands, and screening staff should wear gloves.
• Screeners should change gloves after each manual search.
• Employees should be advised to wash their hands after removing gloves.
• Appropriate signage and information to passengers should be clearly displayed regarding newly implemented health requirements, as well as modified screening processes. Signage should highlight the need for passenger cooperation throughout the screening process.
• Whenever screening checkpoints are processing a high number of passengers, staff and crew screening should be performed in dedicated checkpoints and separately from passengers (as an additional preventive health measure), where possible.
• If there is a need to conduct a manual search, screeners should adapt their methodology to avoid being face-to-face with passengers or other persons being screened.
• The use of a face mask is recommended for staff required to interact with passengers in close proximity.
• Larger quantities of health-related liquids, aerosols and gels (LAGs) than prescribed by applicable regulations, such as alcohol-based hand disinfectants, could be accepted if the appropriate authority for aviation security permits.  

Check-in

In order to minimize the time spent at an airport, passengers should complete as much of the check-in process as possible before arriving at the airport. Therefore, IATA suggests that governments should remove any regulatory obstacles to enabling such things as mobile or home printed boarding passes and electronic or home printed bag tags and personal data capture online. Physical distancing should be implemented both at counters and self-service kiosks. At airports, self-service options should be made available and utilized as much as possible to limit contact at all passenger touchpoints. A general move towards greater use of touchless technology and biometrics should also be pursued.

Self-Bag drop

Where baggage self-service devices are in use, airlines should proactively guide passengers to self-bag drop options to minimize the interactions (physical handover of baggage) between passengers and check-in agents.

Boarding

An orderly boarding process will be necessary to ensure physical distancing, especially once load factors start increasing. Here good cooperation between the airline, airport and government is vital. Airlines will need to revise their current boarding process to ensure physical distancing. Airports will need to assist in redesigning gate areas in order to accommodate physical distancing. The increased use of automation, such as self-scanning and biometrics should be facilitated. Especially during the early stages of the restart phase, carry-on baggage should be limited to facilitate a smooth boarding process with physical distancing.

Inflight

As an added protection against possible in-flight transmission, the MOH recommends the use of face coverings by travellers in situations where physical distancing cannot be maintained, including in flight. 

Arrival airport

Arrival process

Non-intrusive mass temperature screening equipment needs to be used and the screening should be conducted with appropriate social distancing and as efficiently as possible by appropriately trained staff who can safely deal with the possibility of an ill passenger. All parties at the airport should cooperate to ensure that passengers are clearly informed of the measures that are in place and given clear.

Disembarking and Arrivals 

Border Control and Customs processes may need to be temporarily revised to increase physical distancing. Where equipment already exists, the use of Automated Border Control (ABC) equipment, digital passenger identification (biometrics) as well as technology (thermal screening) that could serve as an additional health screening measure, could speed up the immigration process, reduce queuing, and minimize contacts between border officials and passengers.

A health screening will be provided by arriving passengers before departure or on arrival as an initial screening measure (see annex A). Information provided by passengers can be vetted by officials, who can decide if a passenger should be sent for secondary assessment.

​Considerations

• Coordinate with various border regulatory authorities (customs, immigration, health, etc.) for measures to facilitate clearance of entry/arrival, such as enabling contactless processes (e.g. relating to the reading of passport chips etc.).
• Where declarations are required on arrival, governments should consider electronic options (mobile applications and QR codes) to minimize human-to-human contact. Information could be sent in advance via government portals. For customs formalities, where possible green/red lanes for self-declarations are recommended.
• Automate the identity verification process with the use of biometric technology. Use of contactless technology, Automated Border Control or eGates should be encouraged in order to enhance transaction time and limit interaction between passengers, officers and staff.
• If required by relevant regulations, smart thermal cameras can be installed to scan the temperature of multiple passengers rapidly and unobtrusively.
• During initial stages of recovery and if required, secondary health assessments could be set to maintain the main general flow of passengers. Thermal screening can be conducted prior to the customs hall.
• Temperature screenings will be in place for all passengers arriving from regional and international destinations.
• Public Health Staff will be on hand to collect health screening questionnaires and identify passengers requiring more extensive questioning or examination as required. The Public Health Team has protocols for screening and separating ill passengers who may need further evaluation.
• Use of thermal scanners is being reviewed for arriving international passengers.
• Spacing of flights is required to allow for social distancing and health screenings to take place safely.

Baggage Claim

The baggage claim area in an airport is susceptible to high passenger footfall and physical contact with luggage carts, baggage, washrooms and other facilities. Disinfection measures and an increased frequency of cleaning should be implemented.​

Considerations 

All efforts need to be made to provide a speedy baggage claim process and ensure that passengers are not made to wait for excessive amounts of time in the baggage claim area.

• Maximize use of available arrival baggage carousels to limit the gathering of passengers.
• Ensure that the customs clearance process is as speedy as possible and that appropriate measures are taken in case of physical baggage inspections.
• Align cleaning schedule based on flight schedules to ensure a more frequent, in-depth disinfection of luggage carts, washrooms, rails etc.
• Allow for self-service kiosk or online options for passenger needing to report lost or damaged luggage.
• Encourage the use of baggage delivery services, where the passenger's baggage can be delivered directly to their hotel or home.
• Sharing baggage tracking information with passengers so that they are able to make a baggage claim if it is mishandled without waiting in the reclaim area.
• Establish protocol for cleaning and disinfection of the area.

Reference

https://www.icao.int/covid/cart/Pages/Airports-Module.asp

Annex A-Traveler Entry Card

 

The objectives of these protocols are to:

1. Offer guidance to diving personnel on preventing the spread of the virus; and
2. Give considered advice on how to respond to suspected cases of COVID-19 among divers and boat crew.

How COVID-19 spreads

COVID-19 is transmitted when an infected person coughs or exhales, they release infectious respiratory droplets. These droplets most often settle on nearby surfaces and objects – such as desks, tables or telephones. Other persons may then become infected by touching contaminated surfaces or objects and then touching their face, specifically: eyes, nose and or mouth. Additionally, if an individual is standing within one metre (3ft) of a person with COVID-19 they can become infected by inhaling the infectious respiratory droplets.

PREVENTIVE MEASURES

The key measure to prevent divers from acquiring COVID-19 is to prevent the virus from getting onto/into diving equipment and other surfaces involved. This presents unique challenges, but must be considered to ensure safety of staff and other users.

Stakeholders must familiarize themselves and utilize guidance from the Ministry of Health and Public and Environmental Health (Control Measures) (COVID 19) Regulations 2020 on the preventive and containment measures.

COVID-19 AND THE SCUBA DIVING COMMUNITY

As with advice given to the general public, remain at home as much as possible. Scuba Diving poses a number of potential injuries and health concerns- including “decompression sickness” and trauma resulting from at-sea injuries. Divers should take responsibility for their own wellbeing. If they are not feeling well, in any way, then you should simply NOT dive. Specific to COVID-19, if a person has lung or upper respiratory congestion, the flu or flu like symptoms, they should NOT participate in any scuba diving activities.

Possibly the two most essential factors in dealing with COVID-19 are personal hygiene and disinfection of scuba diving equipment. Both measures are underlined by many leading scuba diving organizations around the globe.

Dive-Specific Tips:

• Use defog solution instead of saliva on mask
• Use individual mouthpiece
• Sanitize all equipment as outlined below; including boat surfaces.
• Ensure disinfectant solution is available for use during dive.

General Coronavirus Protective Measures

• Disinfect your mask, BCD (including whistle and oral inflator), snorkel, and your regulators (not just the mouthpieces) thoroughly before and after use using a bleach solution or other suitable cleaning agent.
• Avoid the use of communal gear washing tanks that you cannot be sure have been regularly washed and disinfected.
• Avoid the use of rental gear unless you are able to wash and disinfect the gear as above before you go diving with it.
• In addition to normal sanitizing and cleaning procedures in place prior to Covid19 protocols, (that include washing down of all boat surfaces at the end of the day, rinsing and sanitizing gear), Dive operators should be following the latest guidelines as per Divers Alert Network recommendations for sanitizing equipment or other recognized international guidance. This takes into consideration disinfectants listed on the “EPA’s N list” combined with guidelines for disinfectants safe to use with life support gear.
• Avoid practicing air-sharing techniques or buddy checks in which two people might share the same regulator. The only situation in which this rule can be relaxed is in the case of a true emergency situation underwater.
• Ensure that you practice social distancing by remaining at least two metres (6ft) away from other divers whilst on the surface or on the boat. Close social groups are known to be particularly adept at spreading the virus.
• Wash your hands frequently using soap and water, ensuring that handwashing continues for at least 20 seconds.
• Avoid touching your nose, eyes, and mouth.
• Wear a mask/ face covering (for nose and mouth) when in public spaces/ establishments.
• Prevent the transmission of respiratory illnesses by practicing respiratory hygiene – If coughing or sneezing, cover your mouth and nose with your elbow or use disposable tissue and dispose immediately after use in an environmentally friendly and appropriate manner.
• If resuscitation of a diver is required, the recommendation from the Resuscitation Council is that only chest compressions be used; early defibrillation is considered if appropriate; and a cloth or towel be placed over the mouth of the victim.
• If you have fever, cough and or difficulty breathing, avoid contact with other people and contact your medical provider or Health Hotline: 232-9444 or 333-0911.
• Stay informed and follow advice given by the Ministry of Health.
• When traveling please consult the Public Health Team for any additional safety measures.

Disinfecting Diving Gear

Given the current threat of COVID-19 and the fact that the virus can survive for hours on solid surfaces, diving centers need to adopt basic prevention measures due to the uncertainty surrounding the spread of the virus. The following dive equipment should be properly sanitized and cleaned:

              -Buoyancy Control Device (BCD) oral inflator

              -Regulator mouthpiece

             -Inner surface of dive mask

              -Snorkel

              -Whistle

              -Orally inflated Surface Marker Buoy (SMB)

Sanitizing diving equipment

• Sanitize all diving equipment in accordance with EPA and other international registered disinfectants.

Conclusion

COVID-19 poses a serious risk to the diving population. The nature of the work involves close contact, reusable respiratory/breathing equipment and sites that are distant form medical facilities.

The most effective way to minimize the impact of COVID-19 is by reserving diving activity for urgent or emergent reasons. In such cases the aim is to prevent the virus arriving at the work site, and ensure there is minimal chance of equipment contamination.

The evolution of the virus and its spread is a dynamic situation and further guidance may be updated as more information on COVID-19 becomes available. As knowledge of the hazards posed by the virus increases, guidance for divers may have to be altered. Any diver who has been exposed to SARS-CoV-2 virus, or been infected by the virus, would be well advised to seek medical advice and clearance before resuming diving. Additional information and guidance may be found on the Ministry of Health’s website.

References

https://www.kooxdiving.com/en/scuba-diving-equipment-coronavirus-disinfection/

DEMA, The Diving Equipment & Marketing Association

https://www.dema.org/page/CoronavirusUpdates   May 10, 2020

World Health Organization- https://www.who.int/ May 10, 2020

IMCA D 06/20 - Novel Coronavirus (COVID-19) - Guidance for diving contractors

http://www.dmac-diving.org/guidance/IMCAD06-20.pdf

https://blog.padi.com/2020/04/03/travel-and-diving-safety-tips-during-and-after-covid-19/

https://www.scubadoctor.com.au/coronavirus-covid-19.htm

https://www.diversalertnetwork.org/emailview/landing/blogs/prepareForReturn20/index.html

https://www.bsac.com/news-and-blog/covid-19-what-divers-need-to-understand/

https://www.diversalertnetwork.org/emailview/landing/coronavirus/gearDisinfection/index.html

As restaurants and bars resume operations in the TCI, the Ministry of Health offers the following guidance for operators to adopt in order to protect employees, customers, and communities from the spread of COVID-19. Implementation should be guided by what is feasible, practical, acceptable, and tailored to the needs of customers.

Common symptoms of COVID-19 include:

Coughing, shortness of breath, difficulty breathing, or at least two of the following symptoms: chills, shaking with chills, muscle pain, headache, sore throat, and loss of taste or smell. Symptoms can range from mild to severe and may appear up to two weeks after exposure to the virus, according to the CDC. Some people with COVID-19 don't display any symptoms.

Staying home when appropriate

Restaurants and bars should consider implementing the several strategies to encourage behaviours that can help reduce the spread of COVID-19 among employees and customers.

These preventive measuring include the following:

• Educate employees about when they should stay home and when they can return to work.
• Actively encourage employees who are sick or have recently had a close contactwith a person with COVID-19 to stay home. Develop policies that encourage sick employees to stay at home without fear of reprisal, and ensure employees are aware of these policies.
• Employees should stay homeif they have tested positive for or are showing COVID-19 symptoms.
• Employees who have recently had a close contactwith a person with COVID-19 should also stay home and monitor their health.

Note: Whenever possible restaurants should be naturally ventilated.

Entry 

• Determine the new capacity of restaurants based on physical distancing guidelines and the recommendation of approximately 113 sq. ft. per person/group per occupiable space or 70% capacity. Post signs listing the new maximum capacity.
• Place markers on the floor to mark required physical distancing space while in the waiting/reception area and outside of the restaurant if it is full.
• Arrange furniture in the waiting/reception area to allow for physical distancing.
• Remove shared, self-service refreshments e.g. water, coffee, tea etc. from reception areas. Remove shared reception area material including magazines and books.
• Remove shared, self-service items such as toothpicks, mints, matches or any other guest amenity to take.
• Remove shared condiments such as ketchup, mustard, hot sauce and salt/pepper shakers.
• Install or make available hand sanitiser in the entrance area. Require patrons to sanitize or wash their hands upon entrance to the restaurant.
• Wear face masks at all times inside the restaurant for employees. Patrons may remove face masks once they are seated.
• Encourage large groups (6 and above) to make reservations beforehand and establish a maximum amount of reservations that can be made for any day. Maximum group size should be no more than 10 individuals.
• Monitor seating capacity frequently and engage with patrons should wait time be extended.
• Disinfect the hostess stand/desk/table and reception area continuously throughout operating hours. Disinfect the hostess stand/desk/table area upon an employee shift change including chair, computer, keyboard, desk etc.

Seating Arrangements 

• Reduce seating capacity to 70%, ensure there is at least 6 ft. of space between tables/seating or if furniture is immovable ensure guests/groups of guests are seated 6 ft. apart from other groups.
• Remove the ability for patrons to seat themselves and guide patrons to seats to ensure distance between tables is maintained. If this is not possible given the staff compliment, clearly indicate which seats can be used through the use of markings and signs.
• Discontinue the use of communal tables/seating for multiple parties unless 6 ft. physical distancing can be achieved.
• Wipe down tables and chairs between use with alcohol-based cleaner (70% alcohol).

Guest Table Amenities 

• Sanitise highchairs, booster seats etc. after each guest usage using an alcohol-based cleanser (70% alcohol).
• Store guest table amenities (highchairs, booster seats etc.) outside of common areas in back rooms/storage rooms to limit exposure and unnecessary touching by employees or guests.
• Remove all condiments and self-serve items such as napkins, toothpicks and straws. These items should be provided upon request and containers should be sanitized between use if not in single use containers.
• Eliminate the use of any table pre-sets including cutlery, glassware, mugs and table decoration including candles, vases or flowers.

Food Service - Table Service 

• Utilise existing hotel digital interface or social media pages where possible to display menus and encourage patrons to use their personal phones to browse food options in lieu of receiving a physical menu. Information for link should be placed at the entrance and/or wall(s) in the restaurant. Allow complimentary WiFi for patrons, if possible, if it is required to access the menu.
• Discourage the use of multiple-use menus (food, beverages, specials) if digital operations are not available. Use either signage or disposable printed menus. Printed paper menus must be discarded after use. If choosing to continue to use reusable menus, ensure they are laminated and sanitized after each use.
• Cover food until it is delivered to the table. Wipe down food covers between use.
• Sanitise hands upon each completed pick-up and delivery of food to each table party.
• Utilise single-use table clothes or change linens after each guest party. Handle used linens using gloves and deposit into a bin or bag with a cover or which can be sealed/closed e.g. drawstring bag until transported to laundry.
• Ensure all service and standards are in accordance with Hazard Analysis and Critical Control Point (HACCP)12 and/or ServSafe13.

HACCP - https://www.fda.gov/food/guidance-regulation-food-and-dietary- supplements/hazard-analysis-critical-control-point-haccp

ServSafe - https://www.servsafe.com/ss/regulatory/default.aspx

Food Service - Buffets 

• Eliminate guest self-service on all buffet and bar operations. Require that all stations be manned by a dedicated staff member handling utensils, serving food etc.
• Install glass/plastic/plexiglass shield between food and patrons if possible.
• Remove common condiments and food laying out in large quantities not behind a glass/plastic/plexiglass shield includes salt, pepper, oil, butter, sugar cubes etc.
• Ensure all service and standards are in accordance with HACCP and/or ServSafe.
• If a patron touches food, sneezes near food or similar, discard contaminated food. Ensure food supply is consistent and does not create a back-up in the line.

Food Service - Takeaway 

• Allow patrons to order food over the phone or online and carry-out/takeaway orders to be consumed in their guest rooms or at an offsite location (if allowable by hotel policy).
• Designate a location within or outside of the restaurant which services carry-out/takeaway orders only. Maintain physical distancing of 2 metres or (6ft) through the order and pick-up process.
• Ensure food is packed in disposable bags that comply with government regulation.
• Ensure workers sanitise or wash hands after each customer interaction.
• Arrange for curb-side delivery where possible/feasible given location and space. Encourage the use of curb side pickup for food where possible, offer discounts and update physical media platforms accordingly.

Food Service - Room Service 

• Allow for touchless ordering of room service items over the phone or via a digital app.
• Deliver room service items outside of the door of the room. Do not enter the room.
• Cover all room service items while being transported to the room.
• Wrap cutlery fully in a linen or paper napkin while being transported to the room.

Kitchen/Back of House 

• Wear face masks/face covering, single-use gloves and hairnets during food preparation.
• Separate zones within the kitchen for employees to work by placing markers/stickers on the floor.
• Separate workstations (where possible) so staff are not facing each other when working. Stagger workers on counters, tables and cooktops for food preparation.
• Restrict access of the kitchen and storage areas to kitchen and wait staff only. Deny patron access and discontinue (where applicable) an in-kitchen “chef’s table.”
• Test dishwashing machines to ensure they are functioning properly.
• Cover all raw materials such as vegetables, fruits, ice, meats etc. and store in closed containers which are only to be opened when needed.
• Maintain smaller than normal inventories in the event of possible contamination and the need to destroy stored items.
• Adhere to HACCP and/or ServSafe system protocols updated in the context of Covid-19.

Payment 

• Install glass/plastic/plex0iglass shield around certain areas of the cashier stations, if possible, to create a barrier between patrons and cashiers.
• Encourage use of digital POS systems where possible to reduce cash transactions. Notify patrons of preference for cashless payments prior to entering so they may plan accordingly. Sanitize POS machine after each use.
• Enforce physical distancing with distance markers on the floors or the use of stanchions to guide patrons and the distance they must maintain from each other.
• Encourage physical distancing of cash registers by spacing stations 6 feet apart, where possible, when there are multiple cash register stations.
• Sanitise or wash hands after interaction with customer credit cards, card machines and cash.
• Sanitise or wash hands after the acceptance of tips.
• Sanitise the cheque presentation folders with an alcohol-based sanitizer (70% alcohol) after each guest handling and use.
• Wipe stations (phones, registers, tables) regularly throughout the day and after the end of each shift.

Social/Cultural Activities 

• Limit social/cultural activities to those which can be accomplished from a safe, physical distance of 6 ft. e.g. musical performances, dance shows etc.
• Ensure 6 ft. of space between patron and performers on stage or the designated stage area.
• Sanitise microphones prior to each use for musical and karaoke activities.
• Limit the number of games/contests which are held within the restaurant/bar space which break physical distancing rules.

Bathrooms 

• Erect hand sanitiser stations at the entrance to the bathrooms.
• Place floor markers or indicators on the ground to guide patrons as to where the lines will need to form should waiting occur for the bathrooms.
• Utilise hands-free garbage cans with covers for no touch waste disposal.
• Turn off the water source for water fountains and include signage marking them as closed until further notice.
• Remove any reusable hand towels and do not allow the use of air dryers. Utilise only disposable hand towels.
• Sanitise bathrooms regularly (at a minimum every two hours).

Inventory Delivery 

• Drivers need to be aware of physical distancing when picking up deliveries and passing deliveries to customers and of the need to maintain a high degree of personal cleanliness and to wear clean protective clothing. Drivers also need to be aware of the need to ensure that all transport containers are kept clean and frequently disinfected, foods must be protected from contamination, and must be separated from other goods that may cause contamination.
• Maintaining physical distancing in retail food premises is critical for reducing the risk of transmission of the disease.
• Delivery personnel must sanitize their hands upon entering each business.
• Take the temperature of each delivery person. Those with elevated temperature should be documented and denied entry. If appropriate, contact the SPP for an initial screening of the delivery person. Report instances of denial of entry due to elevated temperature or visible symptoms to the Ministry of Health.
• Encourage the use of wearing face masks/face coverings by delivery personnel.
• Disinfect receiving areas after each delivery.
• Encourage distributors to wipe down the reused carry bins after each delivery.

Employee Spaces 

• Stagger shift start times to ensure there is no overcrowding in the locker/employee rest areas.
• Provide hand sanitizer and wipes (where possible) in locker/employee rest area. Encourage employees to wipe down their lockers before use.
• Maintain all personal belongings in a contained bag which can be tied or sealed.

BARS

Entry

• Determine the new capacity of the bar based on physical distancing guidelines and the recommendation of approximately 113 sq. ft. per person/group per occupiable space or 70% capacity. Post signs listing the new maximum capacity.
• Place markers on the floor to delineate required physical distancing space while in the waiting/reception area and outside of the restaurant if it is full.
• Arrange furniture in the waiting/reception area to allow for physical distancing.
• Remove shared, self-service items such as toothpicks, mints, matches or any other guest amenity to take.
• Install or make available hand sanitizer in the entrance area. Require patrons to sanitize or wash their hands upon entrance to the bar.
• Patrons should wear face masks/face covering until seated at which point, they can be removed.

Seating Arrangements 

• Reduce seating capacity to 70%, ensure there is at least 6 ft. of space between tables/seating or if furniture is immovable ensure guests/groups of guests are seated 6 ft. apart from other groups.
• Restrict seating at the physical bar to be limited to a space between each seat. Do not allow for congregation at the bar. Wipe down chairs between use with alcohol-based cleaner (70% alcohol).
• Wipe down the bar with a clean, disposal towel and an alcohol-based solution (70% alcohol) at regular intervals and when patrons leave. Dispose of used towel in a hands-free garbage can with a cover.
• Remove all condiments and self-serve items such as napkins, toothpicks and straws. These items should be provided upon request and containers should be sanitized between use if not in single use containers.
• Remove all shared items from the bar area including toothpicks, matches, ashtrays etc. Make these items available on request and sanitize between use if reusable.

Drink Service 

• Designate areas behind the bar exclusively for drink preparation. If possible, install glass/plastic/plexiglass shield around certain areas of the bar where drinks are being prepared to create a barrier between patrons and bartenders.
• Sanitise or wash hands between making an order of drinks.
• Sanitise or wash hands between drink runs and delivery. Specifically, the wait staff should sanitize/wash hands after picking up a drink from the bar and delivering it to a customer’s table.
• Discourage the use of multiple-use menus (food, beverages, specials). If digital operations are not available, use either signage or disposable printed menus. Printed paper menus must be discarded after use. If choosing to continue to use reusable menus, ensure they are laminated and sanitized after each use.

Social/Cultural Activities 

• Limit social/cultural activities to those which can be accomplished from a safe, physical distance of 6 ft. e.g. musical performances, dance shows etc.
• Ensure 6 ft. of space between patron and performers on stage or the designated stage area.
• Sanitise microphones prior to each use for musical and karaoke activities.
• Limit the number of games/contests which are held within the restaurant/bar space which break physical distancing rules.

Payment 

• Install glass/plastic/plexiglass shield around certain areas of the cashier stations, if possible, to create a barrier between patrons and cashiers.
• Encourage use of digital POS systems where possible to reduce cash transactions. Notify patrons of preference for cashless payments prior to entering so they may plan accordingly. Sanitize POS machine after each use.
• Enforce physical distancing with distance markers on the floors or the use of stanchions to guide patrons and the distance they must maintain from each other.
• Encourage physical distancing of cash registers by spacing stations 6 feet apart, where possible, when there are multiple cash register stations.
• Sanitise or washes hands after interaction with customer credit cards, card machines and cash.
• Sanitise the cheque presentation folders with an alcohol-based sanitizer (62% alcohol or above) after each guest handling and use.
• Wipe stations (phones, registers, tables) regularly throughout the day and after the end of each shift.

Bathrooms 

• Erect hand sanitizer stations at the entrance to the bathrooms.
• Place floor markers or indicators on the ground to guide patrons as to where the lines will need to form should waiting occur for the bathrooms.
• Utilise hands-free garbage cans with covers for no touch waste disposal.
• Turn-off the water source for water fountains and include signage marking them as closed until further notice.
• Remove any reusable hand towels and do not allow the use of air dryers. Utilise only disposable hand towels.
• Cease providing shared hygiene or sanitary products e.g. comb, brush, mints, hair spray, lotion, cologne etc.
• Sanitise bathrooms regularly (at a minimum every two hours).

Cleaning 

• Sterilise and wash all used plates, cups, forks etc. in hot water at 80°C.
• Wear gloves and face mask when clearing and cleaning tables or removing finished plates/cups during the serving of the patron. Wipe and sterilise chairs, tables, placemats, cruets and replace linen on tables after usage by a patron. Be sure to replace all cutlery and glasses on the table regardless of whether it appears used.
• Wipe surfaces throughout the course of opening hours and conduct a thorough sanitisation of the bar after close of business.
• Clean and sterilise bar tops every 30 minutes minimum, bar tops should be wiped on a continuous basis.
• Sanitize all soda taps, bar equipment and nozzles daily.
• Clean all reusable bar and serving equipment according to HACCP and/or ServSafe standards.
• Clean all reusable kitchen and serving equipment according to HACCP and/or ServSafe standards.

Employee Spaces 

• Stagger shift start times to ensure there is no overcrowding in the locker/employee rest areas.
• Provide hand sanitizer and wipes (where possible) in locker/employee rest area. Encourage employees to wipe down their lockers before use.
• Maintain all personal belongings in a contained bag which can be tied or sealed.

Inventory Delivery 

• Take the temperature of each delivery person. Those with elevated temperature should be documented and denied entry. If appropriate, contact the SPP for an initial screening of the delivery person. Report instances of denial of entry due to elevated temperature or visible symptoms to the Ministry of Health on a daily, real-time basis.
• Encourage the use of wearing face masks/face covering by delivery personnel.
• Disinfect receiving areas after each delivery.
• Encourage distributors to wipe down the reused carry bins after each delivery.

Reference

https://www.cdc.gov/coronavirus/2019-ncov/community/organizations/business-employers/bars-restaurants.html

https://www.jtbonline.org/wp-content/uploads/Jamaica-Tourism-Covid-19-Resilience-Protocols_vFinal.pdf

Note that as the COVID-19 situation continues to develop, the Ministry of Health will provide updates if any additional precautions are recommended.

The scope of these protocols relates to Smaller Hotels, Guesthouses/Inns, Villas, Airbnb/Short-Term Rentals. Smaller hotels for the purposes of these protocols are defined as hotels with 50 rooms or less.

These protocols provide guidance for managing these properties on island.

Smaller Hotels, Guesthouses/Inns, Villas, and Airbnb/Short-Term Rentals

Covid-19 Safety Point Person (SPP)- A minimum of one employee at any time during the opening hours of the venue must be a specifically trained and designated Covid-19 Safety Point Person. The SPP should conduct regular spot checks throughout the property and observe protocols being enacted. The SPP should also serve as a point of contact for employee and guest complaints and is required to document, investigate and triage complaints.

Depending on the size of the location, the Covid-19 SPP can be a full-time position or the duties may be allocated to an existing employee such as a director, manager or supervisor.

The Property Manager/Owner is responsible for ensuring the protocols are met and that the guests are made aware of information on Covid-19 safety protocols through the use of direct communication or signage and documents left inside of the rental property.

Management is responsible for ensuring all staff are trained and fully aware of all public health guidelines on preventing Covid-19. Provision should be made to ensure staff are able to take sick leave if symptomatic without penalties.

Properties are encouraged to register with the Ministry of Health to utilize the Tourism Health and Safety Programme. This allows reporting of illnesses in the accommodation sector to identify any potential outbreaks.

Marketing and Reservations

• Inform the guests at both the marketing and reservations stage that there are protocols and procedures in place for staff, suppliers and guests to follow.
• Inform the guests that certain services may not be available on the island.
• Inform guests of guidelines in place when they arrive in TCI and when they are at the Villa. 

General Protocols

Arrival 

• Mark the ground with physical distance line spacing for queues and enforce physical distancing both inside and outside of an establishment.
• Erect hand sanitizing dispensers at the entrance to the establishment (preference for contactless).
• Supply the front desk, concierge station, luggage service and other lobby services with hand sanitizer.

Check-in 

• Allow for contact-less, digital check-in where possible.
• Brief employees at start of their shift to remind them to disclose if:

1) they have knowingly been exposed to anyone with Covid-19,

2) they have symptoms of Covid-19 and

3) they had an above normal temperature at check-in.

• Inform guests of the Covid-19 safety protocols and how to get more information should they require it. Enforce the wearing of face masks/coverings in public/common areas.
• Provide guests with a printed or electronic copy of the safety protocols which the operation is employing. Information should contain at a minimum the following:
  • The steps taken to safeguard employees and guests.
  • Expectations of guests while on property.
  • Who to contact for questions or concerns in regard to the property.
  • How to report suspected Covid-19 cases or exposure and how to contact the Ministry of Health.

Sanitise hands and the check-in area (desk, table, counter, pen etc.) after each customer engagement.

Keys 

• Utilise digital key cards or disposable key cards when possible. If traditional keys are used, central drop boxes will be utilised awaiting disinfecting between uses.
• Discontinue holding of keys at the front desk on behalf of guests to limit the number of times the key is exchanged.

Luggage 

• Do not enter the guest room when dropping off luggage leave the luggage outside and have the guest bring it into the room.
• Restrict access to luggage storage rooms to employees only.
• Sanitize luggage carts after each use with an alcohol-based sanitizer (70% alcohol-based).

Sitting Areas/Lobby 

• Arrange furniture in the waiting/reception area to allow for physical distancing.
• Remove shared, self-service refreshments e.g. water, coffee, tea etc. from reception areas. Remove shared reception area material including magazines and books.
• Install hand sanitizer stations throughout the common areas and hands-free garbage cans with covers.
• Disinfect benches, chairs, handles, railings continuously throughout the day (a minimum of three times per day).

Guest Activities and Interactions

• Remind employees to greet guests with warmth and friendliness. Remember that guests are visiting to relax and enjoy the beauty and culture of TCI which includes the interaction with people.
• Instruct employees on how to remind guests of protocols with a smile in a polite and respectful manner if they make a request that is unallowable given the new protocols. Remember that everyone is learning together, and the rules are intended to protect all parties.
• Plan and configure activities (where possible) to be outdoors to allow for ventilation (games, fitness class, bars, dining etc.). Ensure maximum ventilation for indoor activities and venues.
• Encourage guests to bring and use their own reusable water bottles and consider selling them on property.

Staff

• All team members should receive training on best practices for personal hygiene and cleaning protocols based on guidance from local authorities, the Centers for Disease Control (CDC), and the World Health Organization (WHO).
• All staff should be advised to stay at home if they are ill or feeling unwell. Team members should be instructed not to report for duty should they or anyone they are living with exhibits symptoms of any illness (see annex A).
• Staff should bring their freshly laundered uniform to work and change into the uniform in a designated area on arrival at the property.
• Social distancing of staying 2metres or (6ft) apart shall be adhered to where ever practically possible.
• It should be mandatory for full time staff to wear masks throughout the day.
• Masks should be worn throughout the cleaning process.
• EPA-approved cleaning products and household disinfectants will be used exclusively (e.g. Clorox, Lysol, Fabuloso, Pine-Sol, etc.).
• All towels and linens will be laundered at the highest temperature setting recommended by the manufacturer and dried thoroughly.
• Employees should avoid shaking soiled linens.

Cleaning & Sanitation

• A Sanitisation station will be set up at the entrance to the property, this will have directions of how to sanitize and the necessary sanitization materials for people to use. All staff, guests owners and suppliers will be expected to visit this Sanitization station as soon as they arrive at the property and on departure.
• All high touch surfaces should be cleaned with anti-bacterial soap and water. Examples include: dining tables, kitchen countertops and appliances, light switches, door knobs, cabinet pulls and handles, railings, faucets, knobs, telephones, sinks, and toilets.
• Windows in bedrooms and common areas will be opened to allow fresh air to circulate during the cleaning process.
• All electronics and light fixtures will be wiped down including remotes and thermostats.
• All soft surfaces will be cleaned and sanitised in accordance with EHD guidelines.
• All floors will be swept and wiped with approved disinfectant cleaners.
• All doors & hardware will be cleaned and disinfected.

Concierge

• Concierge when visiting the property, shall report to the sanitisation station prior to meeting the guests. Hands and forearms up to the elbow shall be cleaned and a mask/face covering shall be worn at all times.
• If the Concierge is meeting daily, then designate a meeting space for meetings with house staff or guests outside and ensure that it is cleaned before and after their visit.
• No correspondence by paper all must be by electronic format.

Suppliers Visiting the properties

• All suppliers should submit proper sanitisation protocols to the Property Manager / Proprietor and these should be vetted and approved by the property manager prior to them visiting the villa.
• Only approved suppliers should be booked by the concierge on behalf of the guest.
• No suppliers should be allowed to the property without agreeing a time and protocols.
• Suppliers should be expected to wear masks/face coverings at all times whilst on the property.
• Those suppliers who interact with staff or guests should have more stringent protocols to reflect this.

Suppliers Picking up from properties or External to the properties

• All suppliers should submit proper sanitization protocols to the Property Manager / Proprietor and these should be vetted and prior to the supplier visiting the property.
• Only approved suppliers should be booked by the concierge on behalf of the guest.
• No suppliers should be allowed to the property without agreeing a time and their protocols with the Proprietor.
• Suppliers should be expected to supply and wear face coverings/masks at all times whilst on the property and whilst providing a service to the guests off property.
• Those suppliers who interact with staff or guests shall have more stringent protocols to reflect this.
• Only approved suppliers shall be booked by the concierge on behalf of the guest.

All guests should be provided with a starter supply of essential amenities during their stay, again for peace of mind:

• Alcohol based hand sanitizer
• Anti-bacterial hand soap
• Disposable disinfectant wipes
• Paper towels and toilet paper

For properties where a provisioning service is provided or where there is a chef.

• Provide written instructions for the guests at the villa on recommended protocols to follow whilst shopping or when cleaning or preparing food.
• Wear a mask/face covering and gloves while doing groceries.
• Agree the provisions required in advance to minimize visits to the Grocery Store.
• Identify the cleaned and sanitized area to place the clean products.
• Using gloves Remove all the plastic bags and containers, being careful to not contaminate the bare product. Throw the plastics and containers away immediately

For packages and canned food, wipe down with soap and water, alternately, a solution can be prepared with Bleach (this is for external use, not for human consumption) **5 tablespoons (1/3rd cup) bleach per gallon of water.

• https://www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/disinfecting-your-home.html
• This is the link of disinfectants approved to use during Covid-19:

       https://www.epa.gov/pesticide-registration/list-n-disinfectants-use-against-sars-cov-2,

For fresh vegetables and fruits follow the normal procedure of washing and brushing under running water.

• https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling
• https://www.fda.gov/food/food-safety-during-emergencies/shopping-food-during-covid-19-pandemic-information-consumers
• The important point for food is to know the temperature that needs to be cooked to kill all the virus and bacteria. If it is served fresh to make sure to wash it correctly.
• For every Product used to sanitize surfaces or food, follow the instructions on the label.

Chef Hygiene Procedure

• Wash hands and sanitise: before starting to work; after finishing every activity; changing products to avoid cross contamination. If gloves are needed, wash before and after using them and change them with every product to avoid cross contamination.
• Use Chef Coat only and exclusively in the kitchen, as well as the apron and shoes.
• Wear a mask/face covering and gloves while doing groceries. Talk to the guests about the menu in advance to avoid going to the market several times a day.

Protocol should a guest show any symptoms

• There should be a dedicated isolation room
• The management should be informed who will call the doctor.
• Everyone in the villa should be isolated whilst they undergo a PCR test for the Virus.
• All guests who tested negative should be allowed to stay.
• Guests who test positive should be isolated at the villa until they can be moved elsewhere or flown home after confirmation of two negative tests.

Protocol should a staff member show symptoms.

• The staff member should be isolated at home and all staff and guests who have been in contact with this person, should be isolated until a PCR test result is received for the staff member.
• All staff who tested negative will be allowed to continue to work.
• Staff testing positive will be sent home or elsewhere to isolate.
• Guests who test positive should be isolated at the villa until they can be flown home after confirmation of two negative tests.

Room Amenities 

• Suspend mini-bar service and in-room sale of items until further notice. Clean and disinfect the in-room fridge (if applicable).
• Discontinue the delivery of newspapers. Consider enabling access to online newspapers for guests.
• Remove moveable decorations or room amenities to limit guest touching.
• Remove extra pillows, blankets, linens etc. in the room to limit exposure. Provide extra items upon request. Deliver requested items in an individual single use sanitary bag/wrapping.
• Add hand sanitizer and cleaning wipes in the rooms (where possible).

Housekeeping 

• Disinfect in-room touch screens.
• Offer guests the option for a relaxed housekeeping schedule where cleaning only occurs less frequently as opposed to daily scheduled cleaning arrangements with the guest.
• Staff should be required to wear single-use face masks/face covering, single-use gloves, aprons and close-toed shoes when servicing each room.
• Line all trash cans with a disposal liner to make it easier to collect and dispose of waste.
• Discontinue nightly or evening turndown service to facilitate minimal contact and entry into the guest room.
• Removal of all soiled linens and towels and place in a bin with a cover for transport to the laundry.

Departure From the property

• During the guests stay and at the end of their stay, guests departing from the villa should use the sanitization station each time they depart or arrive back at the villa.
• Follow EHD established taxi or rental car protocols whilst using the vehicles.

Reference

Covid-19 Ministry of Tourism Health and Safety Protocols: Protocols for the Jamaican Tourism Sector 2020

https://www.jtbonline.org/wp-content/uploads/Jamaica-Tourism-Covid-19-Resilience-Protocols_vFinal.pdf