This is the first episode in our Covid Protocols series, where we team up with Southern Xplorer to bring you a behind-the-scenes look at what tourism businesses in South Africa are doing to get travel-ready during the Covid19 pandemic.

With accommodation safety protocols in place, as a traveller you’ll feel safer when you travel after lockdown, and as a tourism business you’ll know you’re ready to welcome guests as soon as possible.

Note: These protocols are guidelines, drawn up by the tourism industry in South Africa and managed by YTSA and CPUT’s Tourism Department.
Covid-19 protocols are not enforceable by law.

Chat to us in the comments if you’d like to see more protocol safety videos for other parts of South Africa’s tourism industry…

Before Checking In:

• All adult guests will need to complete a medical and travel declaration before checking in
• For larger establishments that handle more than 50 guests a day, screening stations must be set up 

General Protocols:

• Guests and staff must have their temperature checked and recorded daily
• Guests must be informed of Covid19 protocols
• Staff must receive regular training on the virus, preventative measures and protocol procedures
• Staff should be assigned to teams and teams should not be changed, to minimise risk and down-time if a staff member falls ill
• Guests are required to wear face masks at all times, except:
  • In their guest bedroom
  • When they are a small group in a self-drive hire car
  • While eating or drinking
  • When sitting together in a related small group, in well-spaced outdoor areas
• Staff must wear masks at all times except when eating.
• Visors should be worn where staff are likely to be in close proximity to guests, or Perspex shields should be installed at counters and desks where possible
• Certain staff members will require additional PPE
• Staff and guests need to sanitise hands frequently.
• Sanitisers or wipes must be available for guests to use, as well as non-touch bins to dispose of wipes
• The following surfaces must be cleaned frequently:
  • Water bottles and jugs
  • Door handles
  • Lift buttons
  • Key cards and keys
  • Pens
  • Credit card machines
  • Light switches
  • Taps and mixers
  • Soap and sanitiser dispensers
  • Toilet roll holders
  • Toilet flush buttons or levers
  • Electrical socket switches
  • Tableware and condiments
  • Ice and vending machines
  • Waiting stations
  • Deck railings and banisters
  • Escalator handrails
  • Public food-service utensils or dispensers
  • Tables, counters and desks
  • Kitchen surfaces
  • Fridge handles and doors
  • Kitchen equipment
  • Window levers and buttons
  • Air-conditioning controls and vents
  • Windowsills
• All luggage that is handled by staff should be sprayed with disinfectant or wiped after off-loading. Staff must sanitise their hands before and after touching luggage.
• Avoid handling cash, use electronic payments instead. Hands must be sanitised directly after handling cash.
• The number of surfaces which can be touched must be reduced to eliminate contamination, for example: magazines, brochures, games, decor items etc. This applies to rooms too.
• Any areas which can be taken out of use, should be locked to prevent usage and the need for surface cleaning, for example: meeting rooms, restaurants, etc.
• Unconnected guests and staff must keep a safe social distance of 2 meters
• Businesses must use online reservations and check-ins where possible
• No more than 3 people per lift
• Pool loungers must be spaced 2 meters apart and towels will only be supplied upon request
• Laundry services require extra protocols

Food:

• Any buffet service or self-service food or beverage stations should be handled by staff only, from behind a clear protective shield if possible
• Take-away meals should be offered where possible

Rooms: 

• Shared rooms with unconnected guests must be filled to no more than 50% capacity with spacing between beds, for example: 2 guests can stay in a 4-bed dorm room
• Room cleaning and linen changing will be done less frequently to reduce the risk
• Turn-down services should not be offered
• Minibars should be stocked on request
• Hand sanitisers should be provided for guests
• Room cleaning staff must be trained on the new cleaning standards
• Room cleaning staff must sanitise their hands and shoes between cleaning rooms and must wear PPE
• On check-out, all surface areas must be deep cleaned
• Room keys or cards must be sanitised after every check-out and before every check-in
• Rooms should be adequately ventilated
• Used linen and towels should be replaced carefully
• The contents of housekeeping trolleys should be reduced and each item sanitised at the end of every shift
• Cleaning equipment should be sanitised after each room clean.
• Try to rotate rooms, to leave rooms unoccupied for 1-3 days between guests

Need More Info?

This video was filmed at the beautiful Club Mykonos resort on the West Cost.

If you’d like more detailed information, or protocols for other sectors, follow the links below…

For travellers: www.travelprotocols.com

For tourism businesses: www.tourismprotocols.com

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