Tourist Guide COVID-19 Protocol

IPTGSA covid



1. Compliance with OHS protocols for different tourism sectors

The primary objective of the international response to the Covid-19 outbreak remains to stop the human-to-human transmission of the virus and care for those affected (WHO). According to the World Health Organization (WHO), people can catch COVID-19 from others who have the virus. The disease spread primarily from person to person through small droplets from the nose or mouth, which are expelled when a person with COVID-19 coughs, sneezes or speaks.

In accordance with the WHO, tourist guides should

  • complete training to address any skills and performance deficits 

  • communicate information about Covid_19 to travellers

  • follow the sanitisation and distancing procedures in accommodation establishments and at attractions for themselves and for guests

  • be knowledgeable about PPE and effective use thereof (e.g. if needed, how to change into and out of uniforms/clothes/gear when in contact with visitors that have tested positive)

  • take responsibility for clients’ health


    The health issue is very complex and involves many parties. A lot depends on the source countries’ laws, which varies and although it might not impact South Africa it will impact booking agents in that country as well as international travel insurance. Having basic indemnity will not cover any substantial insurance claim against a party who is seen to be negligent. There is also the new issue of insurers not willing to cover most Covid-19 related claims.

    There are privacy issues around health declarations as we have limited rights to ask guests’ medical information, but there are ways around some of them i.e. we can assume from dietary restrictions whether a guest is a diabetic thus a high-risk person1. The result of temperature reading is private medical information and not allowed to be made public; however, there are other ways of determining whether a person has a fever.

    Generally, medical information is only handled by a doctor or a registered health professional who is under oath. 

    2. Legal compliance and ethical behavior

    There should be a clear division of roles i.e. for an agent, tour operators, airport staff, guides as this might have an influence on the guide’s liability insurance. Teamwork will become more important than ever.

    The guide (as an extension of the tour operator) has legal obligations to manage the risk of exposure to and spread of the illness and thus ensuring

    • the health and safety of clients, which preventative measures have to be constantly updated to align with national and international legislation and information on a publicly visible information platform. The main reason being shared responsibility and public feedback

    • the health and safety of the broader public/community is not to put at risk by means of the tourism activity. This is mainly the Governments responsibility and should be based on the current regulations rather than falling to the guide or tour company, because, if the guide takes this on, a far greater need for insurance cover will need to be implemented. The guide, however, needs to ensure that the risks are minimalised

    • awareness of legal protections against discrimination or adverse action based on race, national origin or disability (which can include disease or illness)

    • avoiding actions that promote stigma or unfair treatment in accordance with the Tourist Guide of Ethics and Conduct [Stigma. ... A visible brand of rejected otherness imprinted upon another. A social brand of judgment, an imprint of contempt and ostracism, a mark originating in difference, but seared into those who are devalued and rejected because of their difference. (the University of Calgary, Cumming School of Medicine:  Stigma and the Role of Courts: The Disquieting Case of AIDS Edwin Cameron,*Tuesday, 20 March 2018)]

    • that you match to the Constitution of South Africa (based on the Bill of Human Rights) and the

    • legalities of the Laws that pertain to guiding.

    A reminder that

    A professional tourist guide: shall at all times show a willingness to provide optimum support and quality service to all tourists, ... Shall in no way discriminate in rendering service to any tourist on any basis, e.g. colour, gender, ethnicity, nationality, physical challenge, age, etc.(Guide Code of Conduct)

    3. Know the facts and keep clients informed

    • acting on up-to-date and reliable information (including the latest medical advice and reports regarding the CORONA virus) from a reputable source. This source needs to be identified in all documents and needs to be a source that takes into account the Public, Businesses, Associations, scientific and medical bodies as well as Government bodies.

    • keeping clients informed on a continual basis. Updates should be carried out on a relevant and critical need basis depending on risk factors and the focus should be on the PURPOSE of all protocols when they are communicated.

    4. Leadership and example

    This implies that the tourist guide is

    • trustworthy

    • well informed

    • open and accessible

    • healthy

    • cautious

    • caring

    5. Adjust relationships with the different stakeholders (roles and responsibilities) see below 

    6. Know your rights

    Contractual requirements have to include clear terms and conditions on cancellation/postponement policies

    General human rights both for you and your clients should be clearly stated.

    7. Keep national contact numbers at hand

    · Corona Virus (Covid-19) 24-Hour Hotline Number:  0800 029 999

    · Corona Virus (Covid-19) Whatsapp Number:  0600 12 3456

    NOTE: These numbers will need to be expanded to include source countries’ response structures and tracking and tracing when foreign guests return home or continue on to a second country.

    8.  First Aid during Covid_19

    The full advice is available on this website: Advice for first aiders

    As a first aider, in addition to high-quality clinical skills, to be effective you need to:

    1 Be aware of the risks to yourself and others

    2 Keep yourself safe

    3 Give early treatment

    4 Keep yourself informed and updated

    5 Remember your own needs


    No pandemic requires First Aid; it requires testing, isolation, and treatment and the Covid-19 virus is a pandemic, not an emergency.

    No CPR  should be administered unless donning the entire PPE.

    Covid-19 is not bloodborne so dressings can be administered.

    In the current climate with the prevalence of the COVID-19 pandemic, these skills become even more important, and here is how you can apply these skills when managing a first aid incident.



    • When fetching your guests, try your best to travel at less busy times still keeping in mind that you should meet the tour group at the required time.

    • Try to avoid public transport where other reasonably practical means of getting to and from work exist.

    • Should you use public transport, wearing a face mask at all times that covers the nose and mouth is mandatory.

    • Always use your own microphone.

    • Handling of cash/payments: these need to be minimised or eliminated. Prepayments, EFTs, credit and debit cards, SnapScan, Zapper, and signing to accounts should be maximised. If a guest or staff member handles cash, hands should be visibly sanitised immediately afterward and then doing the same with the change given.

    • Signage at destination/s: warnings should be mindfully noted and pointed out to the guests; do not touch signs when you use them to explain something – make sure that you and your guests adhere to social distancing; make sure that the signs are uniform and internationally and visually understood

    • Mask wearing is mandatory. Have a spare supply of 3 sets of pre-sanitized surgical or cloth masks in sealed airtight bags so that guests can obtain them from you. You will have to agree with the TO if you will be able to sell them. Make sure that masks that are sold along the way adhere to the standards. Washcloth masks at 60-70deg C or tumble dry on hot for a complete cycle.

    • Handling luggage: The handling of luggage should strictly be by the guest unless disability, injury or illness needs a person to handle the guest’s luggage. Should you have to handle the luggage sanitise or wash hands immediately before and after touching luggage

    • Educate yourself on use of Bio-spill kits for all cleaning of blood or vomit

    • Only 70% alcohol hand sanitisers to be used; for surfaces soap and water has proven to be most effective in all cases. Jik/any detergent mixed with water (30-70) for shoes 70% alcohol sanitiser for hands let one person use the pump if pax don't have their own. Covid_19 — SARS-CoV-2 — has a lipid membrane that is like oil: the detergent molecule (in soap) has two parts. One part loves oil. The other part loves water. The part of the detergent that loves oil inserts itself into the membrane of the virus and disrupts it. The Restaurant guidelines cover this well and have a list of used chemicals that do not damage surfaces

    • Swimming pools currently remain closed even where high concentration of chlorine are present

    • All equipment/gear has to be treated according to specific cleaning and disinfection protocols observed. The equipment has to be sanitised after each use and again at the end of the day.

    • Air conditioning systems have proven to be ineffective unless high quality filtration systems are fitted and even in this case it may prove to not work. Fresh air ventilation and a minimum window space in all vehicles and accommodation facilities being in place is the best according to recent research.

    • Arrange with places where you are planning to have a toilet stop (will they charge to use it?) and space to meet with your guests

    • Tour operators should ask guests to bring own pens to use on tour e.g. for using card machines and signing entrance documents

    • Carry a small bottle of sanitiser and restrict use of it to you alone. The general sanitiser should be handed by one person (preferably the guide) or a foot panel should be used

    • Sanitise feet when guests alight. Although the possibility of the virus being transmitted from the floor is limited under normal circumstances (e.g. in a home) the fact that passengers sit in the vehicle for many hours in some cases, needs a sanitised floor. Guests put a handbag, shopping bag etc. on the floor and, unthinkingly, touch their face, nose or eyes

    • One person should open and close the door of the vehicle

    • Refrain from passing around a cell phone or camera to take photographs - rather encourage one person to take a picture and to distribute via WhatsApp/social media

    • we need to have clarity on what to do if one guest cannot wear a mask - what we tell the rest of the group. This needs to be clearly stipulated in the contract with the TO

    • to prevent resentment in some communities use local guides and be present


    • Adhere to the general protocols for guides

    • Disposable masks can create an environmental hazzard, so, restrict the use of these

    • All water bottles have to be properly sanitised

    • Make sure your First Aid kit has all that is needed; visors are impractical


    • Adhere to the general protocols for guides

    • Most South African adventure and outdoor activities are, by their nature, a lower risk of Covid-19 transmission as they usually take place outdoors in an uncrowded environment. Physical distancing is often an intrinsic part of adventure activities.

    • The adventure sector already has active risk management and mitigation strategies, as these are an intrinsic part of how we run our operations.

    • Most guides are physically fit, have no co-morbidities and are seldom over 60 years of age.

    • Group sizes are often small. Groups, couples, and families can easily be accommodated on an exclusive basis.

    • The Covid-19 transmission risk associated with any given activity will vary according to several factors including:

    Guided or self-guided (equipment rentals) - self-guided should be considered very low risk, on a par with individual exercise, for example, whilst the risk level of a guided activity will depend on the type of activity.

    Social distancing - physical distancing can be maintained in general during the activity, it should be considered low risk. Sea Kayaking on protected waters or hiking in a small family group should be considered low risk whilst tandem jet skiing with a guide is higher risk.

    Group size and nature of the group - couples and families from the same household are very low risk compared to a large, mixed group, for example.

    • Water-based adventure activities often take place entirely in the outdoors, largely in or under the water. This reduces the risk of transmission significantly. Boat-based group tours can easily reduce their maximum numbers to allow for physical distancing.

    • Air-based adventure activities often take place entirely in the outdoors, usually in small groups. This reduces the risk of transmission significantly. Activities like Glider planes, Microlights, and Hot Air Ballooning tours can easily reduce their maximum numbers to allow for physical distancing.

    • Land-based adventure activities often take place entirely in the outdoors, usually in small groups. This reduces the risk of transmission significantly.

    • Multi-day trips usually take place in remote locations where the risk of transmission is extremely low.

    • The demographic profile of our clients means that they are in the lower risk categories – children and families with most of the adults being below 60 years of age.

    • Sleeping in a tent can be a risk, so this will have to be arranged

    • Masks not always easy to wear - can make it difficult to breathe, so in many cases, the guide will have t use discretion - keep masks at hand for when they are needed. According to the Wilderness Medical Society masks are only needed when mountain climbing

    • Sanitise the sanitiser. Studies have shown that people who use sanitiser have a higher infection rate. This is possible because the sanitiser is handed from one to the other - especially GIT infections are spread this way

    • Remember if major bleeding occurs, the patient can die if you do not assist. Covid-19 is not a blood-borne disease, so you have to attend to the bleeding in the normal way

    • First Aid updates are mainly on CPR - carry a proper CPR mouthpiece in your pocket

      TIP: there are always paramedics at petrol stations



    Tour Operator

    • Complete and submit declaration / official pledge of and to the TO upon acceptance of tour (see the attached suggested declaration) These pledges will have to be combined with other more concrete measure like updated Public Liability insurance

    • Check contractual requirements – terms and conditions relating to cancellation of tours (TO, TG) and measures should be put in place for suggestions on best practice as well as mutual feedback systems

    • Confirm that screening of attractions has been done by TO. A pre-check list by both the property being visited as well as the Tour Operator needs to be established.

    • It is now part of most legislation and is a legal requirement to, upon arrival at a destination, a Safety Monitor or Officer needs to be visibly there for the check as well as to monitor that the tour is conducted safely. In the case of small venues or sites where this cannot be achieved the guide will need to be acting as the compliance officer. In the case of Government or public facilities or spaces the Municipality responsible should appoint the safety Monitor or Officer.

    • Each TO will have their own requirements regarding Covid_19 symptoms, cancellation procedures, replacement procedures should you display symptoms, actions to be taken if a guest shows symptoms etc. Make sure that these are discussed before you take on a tour.


    This important relationship will have to be even more one of cooperation than before. Decide on the following (basically who does what when and where):

    • Handling of luggage: decide who will do the sanitising of spraying or wiping of luggage with a disinfectant after off-loading if the guests don't handle their own luggage

    • Boarding of vehicles: who will handle the hand and shoe sanitising? Who will control queuing when guests embark and disembark?

    • GPVC temp measuring: Temperature of all GVPCs have to be taken on arrival/boarding/pick-up/check-in. When embarking onto a vehicle in the morning, the temperature should be taken prior to boarding, so as to avoid possible contamination of the vehicle. For multiple-day tours, daily temperature should be recorded (if these were not taken at the accommodation establishment before the tour commences) and any deviation should be recorded.

    • When embarking in the rain, or when dropping off at the entrance to a hotel where parking is limited and the driver/guide cannot exit the vehicle, it would be preferred for the accommodation establishment to handle the measurements under these conditions.

    Tour leader

    • Meet & greet procedures have to adhere to the social distancing, but still be warm and welcoming

    • Collect his/her Health Declaration form

    • Ask him/her to assist guests to complete Health Declaration forms and to assist in informing them that this information will remain sealed and will only be opened in the event of a medical emergency and that files will be deleted one month after the departure date guaranteeing flushing of the data. In theory, this could be done before they meet the guide IF there is a tour leader on that specific tour


    • meet & greet procedures have to adhere to the social distancing requirements, but still be warm and welcoming

    • ask them to complete and then collect their Health Declaration forms. These forms will have to be designed centrally and used by all guides. Assure guests that this information will remain sealed and will only be opened in the event of a medical emergency. Specify that the files will be deleted one month after the departure date guaranteeing flushing of the data. The form will also have a section regarding physical impairments, but this will only be relevant if specific activities are booked

    • NOTES: This form should at best to be digital and in the case where a guest does not have a device there should be verbal input or a device should be on standby for this instance where the person can log their details.
      The storing of data should be done by a third party who assumes the risk and management of this as well as releasing of the data for medical needs only where and when required.

      If this form is on paper, assurance should be given that all this information will be destroyed two weeks after departure of the guest.

    • Assurance: You will have to address their general fears and concerns, i.e. what happens if they have symptoms or test positive. Inform them of what support they will get and how to access medical services and pharmacies.
      This is one area where a guide should refer the guest to a digital portal rather than risking advising a client where neglecting an aspect will result in negligence on the guides part.

    • Briefing: Brief the guests on the do’s & don’ts (e.g. not to touch doors or seats unnecessarily). Remember you will have to regularly remind guests of the do’s and don’ts; it should not be a once-off explanation, rather do it regularly or as requested. There should be visual clues like red tape on the areas that cannot be touched.  Language barriers and levels of understanding need to be considered and the process should be simplified to accommodate this.

    • Personal insurance of the guide needs to be in place.

    • Use of masks: Give detail on proper use and specifically what is expected and when they do not have to wear masks e.g. eating and drinking, in their guest bedroom, a small group in a self-drive hire car, during most activities practiced on water such as kayaking and tubing, as well as some activities on land, where social distancing and safe separation distances are inherent to the activity, such as hiking and mountain walking. Mask wearing is mandatory and this section should be carefully considered as advising when not to wear masks could be incorrect or lead to action against a guide. It is better to question the guest if they understand the mask regulations and then clarify from that point. 

    • Explain and then manage social distancing: outside (when boarding/disembarking) and inside queues  (when disembarking)

    • The spacing of seats: e.g. you could discuss

      • dedicated seat/s; responsibility for own seat and seat belt?

      • seat rotation is not recommend

    • Hand sanitation: information has to include times and how to access public ablution facilities

    • Warn guests to have as little as possible contact with people and things

    • Determine the feasible number if guests for a restaurant and/or attraction

    • Ask them to use their own pen when they have to sign entrance forms etc



    • Complete and keep Surface Sanitizing Checklist

    • Reduce surfaces in vehicles by removing all but essential items (e.g. remove magazines).

    • Vehicles used frequently for short trips should undergo a surface clean between every trip, including levers for opening boots, bonnets, petrol tanks, etc.

    • All vehicles should after longer trips, or at the end of a day, go through a deeper clean

    • Such deep cleans may use a fumigator/Ozonator, and for multi-day trips (non-self-drive) one must be provided per night

    • All mats and loose items must be removed and cleaned and all surfaces inside and outside well-cleaned with a suitable disinfectant. This includes inside boots, inside glove compartments and shelves, inside door compartments, all handles including folded handles e.g. on spare wheel

    • Compartments, inside the spare wheel and tool compartments and tools if used (or if a returned car hire), oil and water dipstick handles, petrol caps, etc., must all be disinfected.

    • Cleaners must wear gloves and can wear disposable aprons, gowns, or boiler suits when removing guests’ collected magazines, newspapers brochures at the end of the day

    • Check and clean separation screen between driver and GVPCs

    Physical distancing should be adhered to

    outside (when boarding/disembarking) and inside queues  in the spacing of seats e.g.

    - dedicated seat/s; responsibility for own seat and seat belt?

    seat rotation is not recommended



    You should know that

    1) you have to book well ahead of time at restaurants, attractions; restaurants etc have to keep extensive records. This is time-consuming and you have to book ahead of time so that they can control numbers per day

    2) you will have to consider that you might need more time with every activity in order to give enough preparation time, hand sanitising time, seating arrangements

    3) you should use your discretion with the following and ensure that the correct procedures are followed, and precautions are adhered to. If not, you will have to insist on the protocols below.

    4) Daily records will have to be kept of visitors. Keep in mind that this will take time to complete forms that have to include the full names, Identity Number or Passport Number, and nationality.


    Update to new regulations constantly on all of the below and include protocol documents of all facilities that they may encounter.

    Restaurants & Bars

    Capacity may be subject to regulations e.g., max of 50 people - the guideline is capacity at 50% of prior capacity. Discretion can be used for people from the same small family/friend group who are sharing a room/car.

    Lounges & Waiting Areas

    Clearly indicate the number of people that can be seated in a specific area/space. Discretion can be used for people from the same small family/friend group who are sharing a room/car.


    See to it that markers and bollards, cordons, tape or rope are used to manage queues and spacing at 1.5 meters. Queuing situations must be monitored and adjusted if proven to be inadequate.


    Where dormitory-style bedrooms are used and shared between non-group/non-family members, a maximum number of occupants per room, at approximately 50% of capacity, must be determined with

    4 – 5m2 minimum spacing per bed. For example, the use of only one bunk bed per bunk bed unit.


    Ensure that 1.5-meters minimum between machines, clear floor markings or bollards/cordons, etc., are implemented for queue management at machines.

    The overall capacity to be limited at 50%.


    Capacities of service and public lifts must be controlled at 30% of person capacity - ensure that the correct number of people enter lifts. Discretion can be applied where use is one or two same small

    family/friend groups who are sharing rooms/cars.

    Pools & Pool Areas

    loungers should be spaced at two meters between groups of two loungers.

    Disinfection of all sun-loungers prior to use by another party.

    A pool use capacity should be determined and monitored by lifeguards. No inter-group play or mingling must be permitted in pools.

    Mini-buses, Buses & Coaches for the tourism industry

    The guideline is 70% capacity, with discretion in seating family/friend groups together. Unconnected individuals should have empty seats between them.

    When international markets open we expect that generator markets  will set standards – including vehicle capacity utilization – e.g., Germany might state 24 in a 48 capacity vehicle or 50% capacity – we will need to follow these requirements.

    Cars: Chauffeured

    No passenger can occupy the passenger seat.

    For small cars, only one person can be seated in the rear, unless the GVPCs concerned are people from the same small family/friend group who are sharing a room.

    For large luxury cars, as well as people from the same small family/friend group who are sharing a room, two people may sit in the back. Central seats should be marked with tape to indicate they are not generally for use.



    • Find out and explain to the guests the hotel check-in procedures and behavior at check-in and meal times

    • Online check-in: guests can check-in via the hotel's website using their smartphone. The guide can also do this on behalf of the guests.

    • Social distance rule: In public areas, such as restaurants, corridors or gyms, all staff must maintain a distance of 1.5 to 2 metres between them and guests and guests have to do the same.  An example of this would be tabled only being cleared once the guests have finished eating and have left the table, so ask your guests to be patient and considerate in this regard.

    • Keyless entry for new arrivals

    • The hotel should review its First Aid arrangements to ensure the risk of COVID-19 transmission to guests and first aiders is reduced.  

    • The establishment should strive to ensure products that are provided to guests, such as shampoo, conditioner, hand-soap etc, are single-use only and not shareable between parties.


    • Restaurants have to remove excess chairs /stools and tables or tables that are combined to enlarge the floor space

    • Tables will need to be set up at a minimum distance of 1.5 meters away from each other.  This will limit the number of guests in restaurants, reducing capacity

    • Restriction of self-service: Self-service offers such as buffets must be kept to a minimum. Where possible, food and drinks must be served to guests by staff wearing protective masks.

    • Tables at bar areas and in restaurants should be disinfected before new guests are seated. All linen tablecloth items should be changed after every guest

    • Review the use of shared condiments and dispensing arrangements to ensure that cross-contamination risk is reduced (e.g. single use portions, manned / table service).

    • Remove shared cutlery holder on tables – each table to be disinfected and set up new after the departure of guests. Cutlery should be individually provided and not self-service.


    Only events, sports, and entertainment with a small number of participants and without close contact2 will be made available. For example, golf or tennis can take place, but soccer tournaments cannot. The spa offer will have to be adapted and childcare will need to be organised according to new standards in accordance with the requirements of the destinations and countries of origin of the guests. 


    • Disinfection dispensers: The dispensers will need to be at all important contact points. For example, all locations where food and drinks are offered, sports facilities, and in the lobby.

    • Room cleaning: All rooms must be thoroughly cleaned before the arrival of guests and the same intensive cleaning protocols must be applied with every guest change. Particular attention must be paid to the most commonly used rooms, such as bathrooms, and to the most commonly used appliances and devices such as TV remote controls.

    • Restriction of self-service: Self-service offers such as buffets must be kept to a minimum. Where possible, food and drinks must be served to guests by staff wearing protective masks.

    • Luggage: if guests don't handle their own luggage sanitise (spray or wipe with a disinfectant) or wash hands immediately before and after touching luggage after off-loading


    • Buffets should be discontinued if possible- limited self-service at buffets - only to select or pick-up pre-portioned items.

    • Food should be plated and/or provided in portions as far as possible

    • Self-service juice, coffee, etc. machines, and receptacles should be manned by staff

    • Offering deli-type take-away/grab-and-go style meals and options – with disposable containers, crockery, cups, and cutlery should be instituted where possible with a small rubbish bag provided to insert waste and disposables after use for collection

    • Menus should be replaced with electronic menus (on sanitised tablets), or a fixed board, or print disposable menus

    • Waiting staff to stand at least a meter from tables with floor markings to assist

    • If possible guests should sit on one far side of a table from where the waiting staff serves. Alternatively, the excess space can be used for serving tables/stations on which plated food is placed close to the guests’ table and the guest collects the food from that table.

    • As much as possible should be removed from tables, e.g. only salt and pepper should remain on tables

    • The use of sealed packages (sauces, teas, sugar, butter, etc.)  Guests should not self-serve from containers of packages

    • Room service should also move to deli/take-away style with disposables.



    • Restaurant reservations have to be made to manage demand

    • Alert the attraction about your arrival

    • Make sure there is no transgression of prescribed capacity limits

    • On arrival warn guests again about deck railings & banisters/balustrades sanitation

    • Do not visit communities unless you have made sure that there was Risk Communication and community engagement [Pillar 2 of the WHO guidelines…

    • Communities will have to be educated and protected.concern for the community should be equally matched with concern for the guests. Making use of community guides will assist the visiting guide to ascertain the safety of visitors against the virus, but also against verbal abuse from members of the community.

    • In the case of self-drive tourists (that are unaccompanied by a guide) the use of a local tourist guides at attractions and sites will have to be enforced, so as to maintain, control and monitor visitors and  to compel them to adhere to the rules and regulations of the site 

    Additional requirements to implement when jump-starting tourism:

    An ongoing series of online information workshops hosted by NDT or a nominated body for guides has been requested.

    The purpose of these workshops would be to inform guides of the latest procedures and updated protocols, as well as the relevant procedures for guests from various source markets.

    Protocols will have to be updated regularly, especially in the event that travelers contract COVID-19 before or during the trip.

    Provision must be made for the screening of self-drive clients. 



    • World Health Organisation

    • TBCSA

    • ATC Tour Guide Agreement Amendmend Covid_19 pandemic

    • Hygienekonzept Gebeco

    • Eswatini Tourism Covid_19 Health & Safety Guidelines

    • The United Republic of Tanzania Ministry of Natural Resources and Tourism: National Standard Operating Procedures for the Management of Covid_19 in the Tourism Business Operations

    • TUI Tour Guide COVID-19 Health & Hygiene Requirements

    1High risk people are seen as people who have any comorbidity, such as diabetics, people with underlying health issues, compromised immune systems, cancer patients and visitors from the so-called `high risk countries. The 60+years category has been scrapped as there are mo cases of 45+year olds reposted internationally

    2 Close contact’ may be defined as being within 2m of an infected person for 15 minutes or longer or within less than 1m of an infected person for any period of time.