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Disaster Management Act, 2002 (Act No. 57 of 2002)

Notices

Directions on risk adjusted strategy for Tourism facilities, services and products to prevent and combat the spread of COVID-19

9. Directions for Private Self Drive Excursions

 

9.1 Self-drive excursions must comply with any directions as may be issued in respect of private vehicles.

[Direction 9(9.1) substituted by section 4(a) of Notice No. 452, GG43653, dated 25 August 2020]

 

9.2 In addition to the Directions set out above, restaurants, fast food outlets and coffee shops, Hotels, Lodges, bed and breakfast, time-share facilities and resorts and guest houses, Conference and meeting venues and Casinos must adhere to the following Directions:

 

Social Distance

 

9.3 Every owner or person in charge of these establishments, places of attraction and facilities must ensure that all social distancing measures and health protocols are adhered to.

[Direction 9(9.3) substituted by section 4(b) of Notice No. 452, GG43653, dated 25 August 2020]

 

Queuing

 

9.4 Every owner or person in charge of these establishments and facilities must—
(a) at any queuing point or potential queuing point, i.e., for reception, ticket kiosks, check-in and pick up counters, primary entrances, lifts, staff entrances, restaurant entrances etc, use signs or marks to manage queues and spacing at one and a half metres;
(b) monitor queuing situations and make adjustments if measures prove to be inadequate.

 

Lounges & Waiting Areas

 

9.5 The following measures must be implemented:
(a) Furniture must be spaced out and excess furniture must be removed as far as possible;
(b) Furniture may also be taped off;
(c) Where possible multiple-seaters must be removed or be clearly designated with tape or notices to indicate the number of people that can be seated;
(d) Discretion can be used for people from the same small family who are travelling together.

 

Kitchens

 

9.6 The following measures must be implemented:
(a) Workstations must be demarcated to indicate the physical spacing required and Perspex or similar protective shields may be used to separate facing and side-by-side stations;
(b) Equipment must be sanitised frequently using surface sanitisers. Handles, knobs, dials, switches and static equipment and utensils, pots and pans, and receptacles must undergo more frequent hot washing;
(c) Kitchen equipment and guest crockery and cutlery must be washed separately both on deep, high temperature wash cycles; and
(d) The exterior of any packaged food item, not completely used up, and of all containers of food, must be sanitised with wipes after each use.

 

Goods Receiving/Loading Bays

 

9.7 The following measures must be implemented:
(a) Every supplier who enters a business premises must have their temperature taken, be screened for COVID-19 symptoms, be entered into a register of visitors and undergo sanitising in a procedure similar to that of employees;
(b) Employees manning the loading and off-loading must wear shoes protection/gum boots, protective boiler suits, aprons or gowns, and wash hands frequently between and before and after each delivery or offload;
(c) All goods must be fully sanitised before entering the stores and refridgerators; and
(d) The entire area, and all its surfaces must be sanitised at regular intervals.

 

Training of Employees

 

9.8 The employer must—
(a) regularly provide information and train employees and delivery persons on the COVID-19 health protocols issued by the Minister of Health from time to time, including protocols on the following:
(i) The procedures related to the use, reuse and wearing of masks;
(ii) the utilisation of Personal Protective Equipment;
(iii) keeping physical distance;
(iv) basic hygiene practises including the washing of hands;
(v) cleaning and disinfecting of equipment and surfaces;
(vi) contactless operations;
(vii) package handling; and
(viii) handling of orders and delivery to customers.
(b) inform employees, delivery persons on the responsibility to advice the employer if they are tested positive for COVID-19 or have been in contact with someone who is COVID-19 positive.