Protocol Version 2020 May 23th
1. Measures prior to travel
- The Corona protocol is communicated to all guests in advance. Measures are published on the website of the entrepreneurs and shared in agreement.
- Guests are reminded that they are only welcome if they are healthy and do not show any corona symptoms (cold, sneezing, coughing, sore throat, difficulty breathing or fever).
- Indicate, in the agreement, the maximum number of participants that may board at the same time. Decisive is the prescribed group size/composition as determined in the guidelines of the RIVM and the national government.
- Inform clients what is allowed locally.
- Payment must be made in advance.
2. General measures, 1.5 meters
- Display hygiene instructions clearly visible in all public areas of the ship.
- Keep a distance of 1.5 metres (excluding members of 1 household).
- Indicate the maximum number of persons permitted at the same time per general area.
- Place distance markings where necessary.
- Explain to guests what measures have been taken and how they themselves can contribute to a safe environment. (See instructions to guests and staff).
- Define walking routes on board (indicate one-way traffic with signs or arrows where possible, otherwise indicate waiting areas).
- Adapt safety drills (seagoing vessels) to 1.5 metre situations.
- Crew clean railings regularly and visibly for guests.
- Crew organises disembarkation of passengers at an appropriate distance.
3. General measures, hygiene
- Display hygiene instructions in various languages in all public areas of the ship.
- Explain the measures regularly to guests.
- Make sure that at the entrance(s) of the ship there is a possibility to disinfect the hands.
- Put pumps with disinfectant soap and paper towels (instead of cloth towels) in every cabin, at public washbasins and at public toilets.
- When boarding the vessel, check for any signs that may indicate Corona.
- Regular disinfection of contact surfaces: door handles, banisters, tables, railings, light switches and other items frequently touched by guests.
4. Crew instructions/training
- Explain and practice extra hygiene measures (cleaning) and general measures such as embarking and disembarking (restaurant, one-way traffic) and handling protective equipment.
- Explain how corona-related complaints can be recognised and what to do.
- Daily crew briefing.
- What is going well, what could be improved, what needs to be adjusted?
- The crew has an exemplary role; everyone abides by the rules.
- Crew cleans according to on-board cleaning protocol.
- If crew member experiences corona symptoms, disembark and replace with another crew member.
5. Instructions to guests
- Before entering, the guest needs to know what to do in case they develop symptoms, see website RIVM (National Institute of Public Health and the Environment).
- Give instructions to the guests at the beginning of the journey, then repeat if necessary
- Often wash hands with disinfectant soap.
- Avoid shaking hands and other physical contact.
- Sneeze and cough in the elbow or use paper handkerchiefs.
- In case of symptoms, the guest disembarks immediately.
- Inform the customer that contact can be made if an infection occurs within 14 days and vice versa if the customer has corona within 14 days after leaving the ship.
6. General measures catering
- Extra cleaning rounds in the kitchen.
- No more buffets, all served per person.
- As few staff as possible in the kitchen. Separate kitchen staff and service personnel.
- Kitchen staff and service personnel wear gloves and mouth caps.
- The same conditions apply to self-catering.
- Always wash glasses, cutlery, etc. (in the dishwasher) with hot water.
- Eat in two or more shifts according to predetermined groups.
- Between each shift 15 minutes for cleaning and ventilation.
- Use full space + strict table arrangement to maintain the 1.5 meters.
- Use Plexiglas table dividers if distance is less than 1.5 m.
- Use disposable napkins and place mats.
- Use as many mono packs as possible for sandwich spread, but also think of salts etc.
- Avoid as much as possible the use of food that guests have to touch with their hands.
- Clean surfaces regularly
- Wash glasses in hot water
- Contactless payment
- Plexiglas shot between bar crew and guests.
- In case of self-service: clear instruction.
- Bar crew wears plastic gloves.
- Ventilation will take place as often and as much as possible. When the guests are not on board, always open all windows and doors, this applies to all rooms. On the changing day ventilate the cabins as much as possible. Regularly check, clean and/or replace air conditioning filters, etc.
9. Boarding and disembarking
- Spread the arrival time of guests as much as possible. Guarantee a distance of 1.5 metres.
- Guest shows completed Covid-19 questionnaire sent in advance. This list remains in the possession of the guest
- At check-in, each guest is requested to record his/her contact details so that, in the event of contamination on board, contact investigations can be carried out by government agencies up to 14 days after the end of the voyage. Thereafter the data will be destroyed (General data protection regulation).
- Crew regularly clean railings visible to guests.
- Crew organizes disembarkation of passengers at an appropriate distance. Spread the disembarkation as much as possible.
- If the 1.5 metres is not possible due to exceptional circumstances (such as first aid or resuscitation), the emergency protocol applies.
- In the event that corona has been detected at a former customer, the Municipal Health Service (GGD) will carry out source research and take follow-up measures. Everyone will be informed as soon as possible and will follow the instructions of the GGD.