MARINE DYNAMICS GROUP
www.marinedynamics.co.za / +27 82 380 3405 / email@example.com
INDEX Overview 4A. Preventing Coronavirus Infection in the Workplace 4A. 1. How the Coronavirus SPREADS A. 2. Five Golden Rules to Prevent the Spread of Coronavirus COVID-19 Safety Protocols Signage A. 3. PRACTICAL STEPS FOR PREPARATION OF THE WORKPLACE AND employees
3.1. Risk assessment of the work site 3.2. Employee risk assessment and work procedure plan 3.3. Train employees 3.4. Ensure that the following is available A. 4. Preventing coronavirus infection during WORKPLACE operations 4.1. Screening employees every day 4.2. Staff travelling to work 4.3. Workplace entrances for staff 4.4. Physical distancing in the workplace 4.5. Workplace entrances for customers 4.6. Queues or waiting areas for customers 4.7. Aisles and walkways between work spaces 4.8. Regular hand-washing and hygiene measures 4.9. Use of cloth face masks 4.10. Use of face shields or visors 4.11. Use of gloves 4.12. Customer service points 4.13. Employee canteens or break rooms 4.14. Employee and customer bathroom facilities 4.15. Work clothing 4.16. Ventilation 4.17. Daily cleaning routines and waste management 4.18. Receiving goods from suppliers 4.19 Waste management
B. Managing Employees Infected or Possibly Infected with Coronavirus
C. Specific Safety Guidelines for managing the Marine Dynamics Client Experience C. 1. Vehicle transfers from Cape Town/Hermanus C. 2. Reception of clients C. 3. Welcome meal protocol and safety briefing C. 4. Life jackets and wet weather gear C. 5. Walk to harbour C. 6. Boat hygiene C. 7. Boat passenger numbers and cage C. 8. Dive equipment C. 9. Sea sickness C. 10. Debriefing area C. 11. Bathroom Facilities C. 12. Curio shop C. 13. Petrol (fuel/gas) filling station C. 14. Shop C. 15. Restaurant C. 16. Accommodation C. 17. African Penguin and Seabird Sanctuary C. 18. Volunteer and Intern programme
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OVERVIEW WHAT THE FUTURE WITH COVID-19 LOOKS LIKE
This document is based on the Western Cape
Marine Dynamics comprises the following -
Government protocols and cross referenced
Marine Dynamics shark cage diving / Dyer
against the protocols of the Tourism Business
Island Cruises whale watching & eco tours /
Council of South Africa (TBCSA) and modified
Marine Dynamics Academy-International
for the purposes of the Marine Dynamics
Marine Volunteers / Great White House â€“
Group. This document provides guidance on
Restaurant, Chalets, Curio Shop and Mall /
the prevention of coronavirus spread in the
Dyer Island Conservation Trust-African
workplace; the issues to address when dealing
Penguin and Seabird Sanctuary.
with coronavirus disease 2019 (COVID-19)
Marine Dynamics has always been strict about
infected employees; and a section on handling
hygiene protocols across the business and we
the safety of our clients across the Marine
feel sure these extra measures, that are over
Dynamics tourism hub.
and above the standard operating procedures we already follow, will provide peace of mind for our staff, clients, and tourism partners.
The document contains three sections. The first section provides background on how the coronavirus is spread and the preventative measures we have taken to prevent the spread of the virus. The second section provides advice on what to do if someone in the workplace becomes infected with the coronavirus. The third section provides guidance on how we will manage the safety of our clients to better protect their health, across all aspects of our business, to prevent coronavirus infection.
PREVENTING CORONAVIRUS INFECTION IN THE WORKPLACE A.1. HOW THE CORONAVIRUS SPREADS The coronavirus can be passed on from fluid droplets when coughing, sneezing, shouting and talking. When people cough and sneeze then fluid droplets get onto their hands and the objects or surfaces around them. The coronavirus is then spread by their hands touching the hands of others and touching objects such as equipment, money, door handles and counters. When someone touches their eyes, nose and/or mouth after they have touched other peopleâ€™s hands and objects with the coronavirus on it, then they can get infected. The coronavirus can survive on surfaces for several days.
A. 2. GOLDEN RULES TO PREVENT THE SPREAD OF THE CORONAVIRUS The following are the 5 Golden Rules to prevent the spread of the coronavirus: 1. Separate yourself physically from other people: Staff to work from home where possible Stay home if unwell 2. Physical distancing when around other people: Keep a distance of at least 1.5 metres (2 arm lengths) from others, when you have to work with them or serve them. Do NOT shake hands, or hug, or fist bump, or elbow bump. Keep your distance. 3. Hand washing/sanitising: Regular hand-washing with soap and water for 20 seconds Or rub hands with alcohol-based hand sanitiser Wash hands after touching people, surfaces and objects 4. Practising good hygiene measures: Cough or sneeze into your elbow or a tissue and then put the tissue in a bin and wash your hands immediately. Do not touch your face with unwashed hands. 5. Using cloth face masks: Use a cloth face mask to cover your nose and mouth Donâ€™t touch the mask after you put it on Leave the mask on all the time except when you need to eat/drink. For eating/drinking take it off carefully by the strings and place it in a clean paper or plastic bag.
A. 3. PRACTICAL STEPS FOR PREPARATION OF THE WORKPLACE AND EMPLOYEES 3.1. Risk assessment of the work site A dedicated staff member has been appointed and has looked at all possible risk areas in the business. This person is responsible for communication and training of staff. The risk areas covered include, but are not limited to likely points where people would interact with each other and points /places where contact between people and objects would occur. Practical measures are put in
Key measures include:
place in these areas: Employee Entrances
Re-arranging of work stations / tables
allow for social distancing
Customer service areas
Placing floor markings with tape or paint
to delineate 1.5 metre intervals
Placing hand sanitiser and wash stations
Employee canteen/break room
Stagger lunch / tea breaks of employees to
enable social distancing
Goods receiving areas Waste storage areas 3.2. Work procedure plan Any employees at risk for developing severe disease (e.g. diabetic, chest disease, heart disease, other chronic disease or on immunosuppressive treatment) either work from home or in a low risk area or are placed on special leave. All employees to follow basic safety guidelines of social distancing, mask wearing, and minimal contact. Staff are screened daily. Contact between employees and clients to be minimised where possible. Â
3.3. Training of employees Our employees have been trained on the following: How coronavirus is spread Symptoms of Coronavirus What to do if they suspect they have Coronavirus and to advise the workplace if they have symptoms or have been exposed to someone who has it What measures must be taken to prevent spread How to put on, take off, store and clean their cloth face mask and any other PPE that may be in use Never to share PPE Relevant signage and posters have been placed in multiple locations that covers: Prevention activities, from using masks, to cleaning of areas, what to do when sick, isolation, social distancing, stickers for lines, handwashing, and much more.
We encourage a culture of caring and a compassionate approach to reduce the risk of stigma in the workplace.
3.4. The following is available throughout our businesses: Alcohol based hand sanitiser at designated points, and with employees as required. Cloth face masks for every employee. Sufficient supply of hand sanitiser, soap, paper towels, waste paper bins and other cleaning materials. Additional uniforms or work clothes for employees An adequate size changing room for employees to remove work clothes and store separately from each other.
COVID-19 hotline number on 021 928 4102. On arrival at the work site, all employees will be screened by the company daily to identify employees that may have developed any of the symptoms above. Anyone with any of these symptoms will not be allowed to commence work. They will be assisted in being transported to a coronavirus testing centre.
A. 4. PREVENTING CORONAVIRUS INFECTION DURING WORKPLACE OPERATIONS 4.1. Screening employees every day Employees are encouraged to stay away from work and attend a coronavirus testing centre if they develop any of the following symptoms. Symptoms suggestive of possible coronavirus infection are: Fever Cough Sore throat Shortness of breath
4.2. Staff travelling to work Employees travelling in public or designated employee vehicles such as a minibus taxi or bus, should sit as far from other passengers as possible. As per regulations, the vehicle should not be filled to more than 70% (13 seater = 7 passengers) of its loading capacity, and all windows of the vehicle must be open to maximise ventilation. Employees must always wear cloth masks when travelling in public transport. Employees must rub their hands with alcohol-based sanitiser before getting in the vehicle and after leaving the vehicle. Employees have been encouraged to take a â€˜no touchâ€™ approach when getting into and out of vehicles by clasping their hands in front of them.
4.3. Workplace entrances for staff Staff are not to congregate at the staff entrance/exit or in any break areas. Doors to be kept open where possible to minimise multiple people touching the door handles. Staff and visitors entering the workplace must sanitise their hands on entering and again on exiting, especially if they touched the door handles.
4.4. Physical distancing in the workplace The number of people in the workplace (including employees and customers) will be limited to one person per 6 square metres (i.e. the floor meterage divided by 6). Once the number is reached (one person per 6 square metres), people can only be allowed to enter as others leave. Work spaces to be rearranged so that each employee can maintain a distance of 1,5 metres from others (employees/customers). Where possible employees will not share work surfaces or use the same equipment. All to avoid touching of surfaces unnecessarily. Shared workstations and equipment must be cleaned between shifts/between use. We will prevent employees from contact with many other employees by keeping them working in the same small team and not shifting between teams. Avoid handshakes, hugs and any physical contact with people. Greet people with a smile, or a nod, or a bow, or a wave.
4.5. Workplace entrances for customers We use a single entrance/exit as far as possible to facilitate access control, and door will remain open. Anyone entering the premises must wear a cloth mask. Anyone entering the premises (customers/visitors) must sanitise their hands at the entrance and again on exiting. A pedal dispenser or an employee will be placed at the entrance to spray the sanitiser onto the hands of people entering/exiting the premises rather than multiple people handling the sanitiser bottle. Manage number of people inside premises as per distancing measures - one person (including employees and customers) per 6 square metres
4.6. Queues or waiting areas for customers Minimise queuing by implementing online check in and payment where possible. Where queuing is necessary, clients to adhere to physical distancing by observing markers on the floor to delineate 1.5m intervals. Appropriate signage with instructions will be displayed. In seating areas, people to be seated away from other parties not already travelling together. Seats and tables to be wiped with a 70% alcohol solution after it has been used.
4.7. Aisles and walkways between work spaces Our curio shop will have one way directional arrows to prevent congestion.
4.4.8. Regular hand-washing and hygiene measures Facilities are available for all employees and clients/visitors to wash their hands regularly or to use alcohol-based hand sanitiser frequently. Employees to carry their own sanitiser dispenser Employees who have to touch people and/or take things from them, such as money or credit cards, will offer alcohol-based hand sanitiser to clean their hands before assisting them. The sanitiser will be sprayed on their hands. Employees will wash their hands after they have touched people and/or surfaces and objects.
4.9. Use of cloth face masks Cloth face masks are now required to be used by anyone going out in public Cloth masks must be used properly to be effective. See below. Each employee will be provided with cloth face masks. Despite wearing a mask, everyone must still make sure to follow the other measures to prevent spread – keep a 1.5 metre distance from other people and wash your hands regularly.
Take note of the following advice for wearing cloth face masks: Wash your hands before putting on the mask. Place the mask with the correct side facing your nose and mouth. Make sure both arecovered well. Tie the strings behind your head or if the mask has elastic bands, make sure they are tight. Once you have put on the cloth face mask and you are comfortable with the fit of themask, DO NOT TOUCH YOUR FACE OR THE MASK until you take off the mask. Wash or sanitise your hands after putting on the mask. Leave the mask on all the time except when you need to eat/drink. Take off the mask by untying the strings or elastic bands and holding it by the strings only, place it into a container ready to be washed. Do not touch the actual mask itself when you are taking it off Do not store the mask around your neck when not in use. Wash your hands thoroughly after taking off the mask. Wash it in warm water and if possible iron your cloth mask everyday. If an employee needs to take off their mask during the work day (e.g. during tea/lunch break) and is then required to put it on again, care must be taken to only handle the masks by the strings of the mask. The mask must be stored in a clean paper or plastic bag (clearly labelled with the person’s name) when not in use. Weather conditions can aggravate allergies and cold can cause runny noses – try not to fiddle with the mask when working with another person and follow all of the above protocols.
44.10. Use of face shields or visors There is currently no evidence to support the use of face shields in a work environment as they are bulky and impractical, and employees would probably frequently touch them and potentially contaminate their hands. However, they theoretically provide some protection and so if employees wish to use them, then they are allowed to do so, BUT they must use them properly. Even when using a visor it is recommended that staff should still use a mask as well, to stop secretions coming from their own nose and mouth. The same precautions apply as for cloth face masks: Wash your hands before putting on the visor. Once you have put on the visor and you are comfortable with the fit of the visor, DO NOT TOUCH YOUR FACE OR THE VISOR until you take off the visor. Take off the visor by the forehead band. Do not touch the actual visor when you are taking it off. Do not store the visor flipped up on your head when not in use. Wash your hands thoroughly after taking off the visor. Clean the visor by wiping both sides with alcohol-based sanitiser. If an employee needs to take off their visor during the work day (e.g. during tea/lunchbreak) and is then required to put it on again, care must be taken to only handle thevisor by the headband. The visor must be stored in a designated area (clearly labelled with the person’s name) when not in use and should be wiped with alcohol based sanitiser before using again. 4.11. Use of gloves Gloves are NOT recommended for regular use outside of the healthcare environment. If gloves are required as Personal Protective Equipment (PPE) under normal circumstances i.e. depending on the nature of work carried out at the work site, they should continue to be worn. All other employees that do not require gloves as PPE under normal circumstances must wash their hands frequently, or use an alcohol-based hand sanitiser instead. 4.12. Customer service points Employees should sanitise their hands before and after assisting each customer. Customers should also sanitise their hands before and after the interaction with theemployee. It is preferable for the employee to spray the sanitiser on the customer’s hands rather than handing over the sanitiser bottle. We use perspex guards at customer service points to create a barrier between the customer and the employee. Surface of the guard should NOT be touched. Additionally, both sides of the guard are cleaned regularly using soap, water and disinfectant. Counters, credit card machines and any other objects that customers come into contact with are cleaned after each customer.Customers should where possible conduct the card payment themselves thereby minimising contact between cashier and customer.For payment points, contactless systems are used where possible. Electronic payments will not require further signing of paper receipts.
4.14. Employee and customer bathroom facilities Employees/customers must please to wash their hands with soap and water, and or use the hand sanitiser. There are no cloth towels in the bathroom, but rather disposable paper towels that can be disposed of into sealed bins (operated by a foot step). Bins will be emptied frequently. Bins will be lined with a plastic bag to allow easy emptying. Cleaning staff emptying the bins to wear gloves and wash their hands afterwards Toilets and bathrooms are cleaned on a regular basis throughout the day and we use a record system to indicate the frequency that it is being done.
4.15. Work clothing Where practical, work clothes of staff will be left at the work site (in plastic bags) and laundered in bulk using standard safety precautions during laundering. If washed at home, employees to remove their work clothes immediately when they get home and wash in warm water at home. Hands should be washed upon removal of the work clothes. Clothes must not be shaken out as this can release the virus. The upper part of shoes to be wiped with alcohol sanitiser. The underside of the shoes should not be touched. If the underside of the shoes needs to be cleaned then wear gloves and wash hands thoroughly after removing and discarding the gloves. Employees will have sufficient work clothes/uniforms to allow a daily change of work clothes.
4.16. Ventilation We maximise natural ventilation at the work site, by leaving a back door open with a security gate on, or opening windows.
4.17. Receiving goods from suppliers Drivers to remain in their vehicle as far as possible. Drivers and assistants must wear a cloth mask. Physical distance to be maintained when receiving goods. Separate entrance, where possible, to avoid customer contact. Drivers and assistants must use hand sanitiser before handing any delivery documents or packages to employees. Ensure regular hand washing/use of sanitiser. Use own pen when signing for goods.
4.18. Daily cleaning routines Frequently interacted with and touched surfaces and objects are cleaned and disinfected daily. Soap and water is used to clean areas where possible. Then disinfect with a dilute bleach solution (30ml of bleach per litre of water). If the area cannot be cleaned with soap and water, then it is wiped down carefully with a 70% alcohol solution. Common disinfectants that could be used include: Bleach i.e. Sodium hypochlorite (0.1%) Alcohols i.e. Ethanol (70%) Quaternary ammonium compounds Hydrogen peroxide (3%) Peroxyacetic acid (0.5%) Phenolic i.e. carbolic soap Iodophors i.e. iodines (1%)
Waste management Any equipment which is shared by employees is cleaned before each use. All disposable waste items (e.g. used facial tissues, disposable cleaning cloths, gloves, masks, etc.) are disposed of securely within disposable plastic bags. When the bag is three quarters full, the plastic bag is to be placed in a second bin bag and tied. These bags are stored separately as far as it is reasonably possible, for three (3) days before being put out for collection by the Municipality. Other general business and office waste can be disposed of as normally done. Cleaning personnel have been made aware of the risks associated with working with potential COVID-19 waste and are provided with the appropriate PPE, including utility gloves, and will wear closed shoes when handling the waste. Waste storage areas will be regularly cleaned and sanitized.
MANAGING EMPLOYEES INFECTED OR POSSIBLY INFECTED WITH CORONAVIRUS Should an employee at our workplace become infected with the coronavirus then we have the following procedures in place: 1. Provide support to the employee and assist with isolation. The employee is likely to be placed in quarantine and need to be isolated for 14 days. The employee would likely have been notified by a doctor or nurse that they are infected. We will assist the employee to follow the advice from the health department regarding isolation required to protect their family, friends, colleagues. We will provide suitable sick leave arrangements for the 14 days (or longer) that the employee will be away from work. We will provide supportive counselling if required. If the likelihood is high that the infection was occupationally acquired (in other words it arose out of or in the course of work duties), then a workers’ compensation claim would be completed. We will prepare for possible temporary closure of the work site (based on what the Health Department may declare). 2. Provide support to other employees and prepare for counselling We pledge to reassure staff that we are handling the situation following advice from the Health Department and will continue to screen employees to determine possible exposure to the virus and will advise on what further steps to take. Support and counselling will be provided if necessary. 3. Inform the Health Department that you have an employee with coronavirus infection 2019 (COVID-19) Provincial COVID-19 hotline number on 021 928 4102. 4. Attempt to establish how that employee got infected This will depend on their work position and who they come into contact with. 5. Identify who the employee might in turn have infected We will further identify who the employee might in turn have infected; assist with contacting all these people and help with quarantining and take steps to prevent any further infections.
6. Assist with contacting all these people and help with quarantining A designated human resources person will assist with contact tracing and management of contacts under the guidance of the health department. 7. Continue to screen employees to detect signs of possible coronavirus infection 8. Take steps to prevent any further infections All areas where the employee worked or visited in the work site will be thoroughly cleaned with soap and water and wiped down with a diluted bleach solution (dilute 30ml of bleach per litre of water to give a 0.1% mixture). If the area cannot be cleaned with soap and water then it will be wiped down carefully with a bleach solution, or a 70% alcohol solution. The area to be cleaned will be specific to each case and includes the kitchen, staff room, toilet facilities, trolleys, baskets, door handles, work stations, computers and counters among others. 9. Possible temporary closure of the work site This will be done under the guidance of the Health Department and will depend on the circumstances. * 10. Re-opening of the work site Continuous training of staff will be undertaken and all measures continually assessed. The assessment and description of any steps taken will be compiled into a report and kept on record, as well as made available to the Health Department and the Department of Employment and Labour. 11. Cleaning of the contaminated area The following materials should be used for cleaning and disinfecting:Â Green household soap should be used to clean all equipment and environmental surfaces that can tolerate it (e.g. walls, floors, blinds, surfaces) prior to disinfecting.Disinfectant (6 teaspoons i.e. 30ml of bleach per litre of water) should be used after cleaning to disinfect all equipment and surfaces.If the area/surface cannot be cleaned with soap and water, it will be wiped down with a 70%alcohol solution.
*Note that should a company refuse to close a workplace voluntarily upon advice to do so, then the inspectors from the Department of Employment and Labour are empowered to close the premises. Temporary closure of the work site can be prevented by: Rapidly cleaning and disinfecting the surfaces and items that were contaminated. Completing the screening of other as yet unaffected workers timeously. Temporarily employing suitably skilled staff to replace those placed in isolation and quarantine. Preventing infection of employees with coronavirus by following the prudent steps outlined in the first section of this document.Training employees on how to prevent coronavirus infection.
SPECIFIC SAFETY GUIDELINES FOR MANAGING THE MARINE DYNAMICS CLIENT EXPERIENCE This section of the document provides additional guidance to each part of the client experience, over and above all protocols documented in Section A and B, with regards to preventing coronavirus infection
Marine Dynamics will take fewer clients per trip (refer C7) to effectively manage Covid protocols. All clients to wear cloth masks and follow all signposted protocols regarding hand sanitising and social distancing. Aspects covered here are: 1. Vehicle transfers from Cape Town/Hermanus 2. Reception of clients 3. Welcome meal protocol and safety briefing 4. Life jackets and wet weather gear 5. Walk to harbour 6. Boat hygiene 7. Boat passenger numbers and cage 8. Dive equipment 9. Sea sickness 10. Debriefing area 11. Bathroom Facilities 12. Curio shop 13. Petrol (fuel/gas) filling station 14. Shop 15. Accommodation 16. Restaurant 17. African Penguin and Seabird Sanctuary 18. Volunteer and Intern programme
C. 1. VEHICLE TRANSFERS FROM CAPE TOWN / HERMANUS Clients that have booked a transfer from Cape Town or Hermanus to Gansbaai, can be assured of the following protocols: Buses will be cleaned with soap and water twice a day, especially every evening after operations have ceased. All surfaces of the bus are sanitised with dilute bleach solution (30ml bleach per litre water), before and after clients. Passengers, and driver must wear cloth masks. Driver only to open the door/s of the bus, and to leave door open while waiting for passengers, for improved ventilation. Driver will offer passengers alcohol-based hand sanitiser to clean their hands before they enter the bus and to spray the hand sanitiser on their hands. Buses not to be filled more than 70% capacity (13 seater = 7 passengers). Passengers to sit as far from each other as possible. Windows to be semi open to allow fluid droplets to escape in case a passenger coughs or sneezes during the trip. Driver to wipe down the door handles, window ledges and seats with hand sanitiser after each trip. Driver to wipe down the entire inside of the vehicle with alcohol-based sanitiser twice per day.
C. 2. RECEPTION OF CLIENTS Upon arrival at our base, the Great White House, the following procedures are in place: Alcohol hand sanitiser will be sprayed on to hands of clients when they arrive and exit. Where possible we will have online check in and payments to avoid unnecessary contact. We will request contact tracing information, much of which should have already been supplied prior to arrival. All clients to queue 1,5 metres apart as demarcated by tape on the floor if manually checking in.We will have clear perspex barriers between clients and staff. Recommended that clients use their own pens.We will provide alcohol wipes to clean communal pens before and after use. Clients and staff to use alcohol hand sanitiser before and after exchanging money and using cards. Wipe all equipment touched by client with alcohol wipes. No ‘tickets’ is provided – our passenger list will suffice for our boat staff.
C. 3. WELCOME MEAL PROTOCOL AND SAFETY BRIEFING We provide a meal on arrival for our shark cage diving clients as well as refreshments for the whale watching/eco tour clients. The following considerations will be made: Clients to sit apart (>1,5 metres) from other client parties in briefing area. All persons will remain with their travelling group/family and be seated a distance from other clients. Shark cage diving client groups to be served separately rather than buffet style, minimising use of communal utensils. Masks can be removed when eating and drinking but worn at all other times.
C. 4. LIFE JACKETS / WET WEATHER GEAR After the safety briefing, our clients will be kitted out with a life jacket and we issue all our clients a wet weather jacket as it can get cold and wet at sea. All our life jackets and wet weather jackets are sanitised after use. Our staff may have to assist you with your life jacket/wet weather pants and will wear a mask at all times and sanitise hands between clients. All wet weather jacket sizes are marked accordingly and the client can take the one they believe will fit best.
C. 5. WALK TO HARBOUR It is a short walk to the harbour. Any clients with disabilities will be accommodated with our transfer bus. All clients to stay 1,5 metres from others and keep masks on at all times.
C. 6. BOAT HYGIENE Our vessels have always been cleaned thoroughly every day. Going forward we will ensure: Boats will be cleaned with soap and water after every trip. All surfaces of the boat are sanitised with dilute bleach solution (30ml bleach per litre water) before and after clients. Skipper and crew will wear cloth masks and or any other PPE recommended for their particular tasks. On boarding, hand sanitiser will be applied to all clients. Clients who need assistance will be assisted by one of our staff.
C. 7. BOAT PASSENGER NUMBERS AND CAGE RESTRICTIONS During Covid restrictions, the below passenger numbers will be adjusted on all our vessels: VESSEL Slashfin Dream Catcher Whale Whisperer Calypso
LEGAL PAX 40 50 24 12
ADJUSTED PAX 28 35 17 8
Please note: These numbers exclude crew members.
Our shark cage diving cage can accommodate 8 to 10 pax comfortably but we will not have more than 5 pax in the cage at a time. Skipper will explain social distancing to all passengers on board.Â Follow these physical distancing rules: Passengers to stick to their group and seating area, avoid sitting next to strangers and use the one-way policy when moving around the boat. The boat will be marked accordingly. Keep your 1,5m distance on board from people you do not know . No water station, passengers will ask for water or refreshments and will be assisted by one of our crew. Passengers will ask to use the toilet and a designated crew member will be on bathroom duty to clean down high touch surfaces with disinfectant after use.
C. 8. DIVE EQUIPMENT Our wetsuits are cleaned after each use with disinfectant, as are our booties and masks. Further to this we will do the following: We will apply a solution to our masks for improved visibility. Masks are cleaned with soap and water immediately after use on board. Masks to be stored separately and issued in a sealed bag.
C. 9. SEA SICKNESS Sea sickness is a reality of being sea. The crew will assist you in the following way: Seasick bags will be provided and disposed of immediately in a sealed container Disinfectant wipes and hand sanitiser will be offered to client.
C. 10. DEBRIEFING AREA Upon returning to the Great White House, we meet again in the briefing room for soup and bread, and a summary of the trip sightings. All distancing to be maintained as before. Food will be served instead of self service.
C. 11. BATHROOM FACILITIES We have showers available for shark cage divers, and precautions are taking with the showers and toilet areas as below: Showers will be disinfected after each use. Towels are washed separately. There are no cloth towels in the bathroom, but rather disposable paper towels that can be disposed of into sealed bins (operated by a foot step). Bins will be emptied frequently. Bins will be lined with a plastic bag to allow easy emptying. Cleaning staff emptying the bins to wear gloves and wash their hands afterwards Toilets and bathrooms are cleaned on a regular basis throughout the day and we use a record system to indicate the frequency that it is being done.
C. 12. CURIO SHOPSHOP Our curio shop offers clothing, gifts and some essentials. Use only a single entrance/exit as far as possible. Directional arrows will be used to manage the flow of clients. Clients to remain 1,5 from others and if queuing to pay.
C. 13. PETROL FILLING STATION Should our clients be self-drive, they can refuel at our fuel station next to the Great White House, where the following is in place: Staff and customers must wear cloth masks. Petrol attendants will not switch between pumps during a shift if possible. Customers to remain in their vehicle unless they need to go to the shop at the petrol station Keep a distance of 1,5 metres from the window of the vehicle. Do not touch the door, window or door handle Customers will be offered alcohol-based hand sanitiser to clean their hands before hand over any cash, and again after any transaction. The credit card machine is cleaned with hand sanitiser before and after assisting each customer. The customer should insert/swipe their own loyalty and credit cards. When making cash payments customers should try and have the exact amount ready. Cash payments should preferably be placed in a container and taken to the cashier, avoiding hand-to-hand transfer of cash. After handing the container to the cashier, the cashier to place the change in the container â€“ and then sanitise hands. Tips should be left in the container. Do not touch tips. Tip them from the container into a separate tip container. After emptying the container, the attendant should sanitise hands. Customers should also sanitise their hands at this point. At the end of each day pumps and surrounding equipment to be cleaned by wiping with a dilute solution of bleach. Dilute 30ml of bleach per litre of water.
C. 14. SHOP There is also a small shop next door to the Great White House which offers some snacks for the road. Here our staff are following the below measures: Hand sanitiser on entry and exit is available. Perspex shields are in place between cashier and customer. Customers to handle their own credit cards Where queuing is necessary, clients to adhere to physical distancing by observing markers on the floor to delineate 1.5m intervals. Appropriate signage with instructions will be displayed. Doors remain open to minimise touching door handles and improve ventilation. The number of people inside the store will be controlled. Customers to queue outside or be given a time to return. As one person leaves, another can enter.
C. 16. RESTAURANT The Great White House Restaurant has standard operating procedures around all aspects of food safety and health. All staff will take extra precautions as laid out for Covid protocols. Strictest hygiene controls are in place in the kitchen as per standard practice – only authorised personnel allowed in the kitchen. Strict 20 second hand washing protocols are always in place in our kitchen and cover: Arrival at kitchen duties Immediately before preparing food or handling equipment. As often as necessary during food preparation. All times when returning to the work- station. When switching between working with raw food and working with ready-to-eat or cooked foods. After touching face, nose, hair, or any other body part. After any cleaning duties. Between each task performed and before wearing disposable gloves. Food is purchased only from approved vendors to assure the safety of food served to customers. Our freezers, fridges, microwaves, ovens etc. are cleaned and sanitized daily. Deliveries are arranged for off-peak hours and trained staff are available to receive, inspect and store food promptly. Waiters will all be wearing masks. Our menus are wiped down with disinfectant after each use. Table will be cleaned and sanitized after each client. The floor will be cleaned with disinfectant in the morning, midday and evening – minimum three times a day. Tableware will not be pre-set but brought with each dish served. Cloth linens, tablecloths, and napkins will be removed and cleaned after every use – these are kept separate.
C. 15. ACCOMMODATION Our on site chalets and nearby accommodation are following all protocols prescribed: Check-In Temperature Testing to be considered discreetly on arrival. Paperless or pre-check in. Luggage Sanitisation advised. All door handles to be sanitised several times. Increased time between check-out & check-in to ensure housekeeping have sufficient times for thorough cleaning of rooms.
C.17. AFRICAN PENGUIN AND SEABIRD SANCTUARY We encourage all our clients to visit our key conservation project, the African Penguin and Seabird Sanctuary. Visitors will note the following: Penguins can be observed from outside as well as inside, however, we will have a maximum of 25 people inside at any one time. If seated, remain 1,5m distance from people not in your travel party. Perspex screens will be placed on counter and at till.
C. 18. VOLUNTEER AND INTERN PROGRAMME All relevant Covid protocols will be implemented at the volunteer lodge and accommodation, as prescribed in this document. Additional comments: Sanitisers available throughout the lodge and all chalets. Masks worn by volunteers when in company of others and in the course of duties. To sit 1,5 m apart during lectures and apply same distancing on excursions. Only 7 passengers on the volunteer bus.
C. 19. FILM CREWS The Marine Dynamics group works with many film crews. They will be required to follow our standard procedures as already outlined. Key points include: Masks to be worn and social distancing observed. Sanitising and hand washing. Film equipment such as microphones to be sanitised before and after use. Not to exceed the designated number of passengers per vessel/boat.
This document is based on the Western Cape Government protocols and cross-referenced against the protocols of the Tourism Business Council o...
Published on Jul 6, 2020
This document is based on the Western Cape Government protocols and cross-referenced against the protocols of the Tourism Business Council o...