Clean & Safe

• Hand hygiene: Regular hand washing, avoid touching objects and surfaces wherever possible
• Social distancing: Employees and other persons must maintain a distance of 1.5 metres from each other, transit and waiting zones will be designated (using room dividers if necessary), regulation of the number of people occupying given spaces
• Cleaning: Appropriate, regular cleaning of surfaces and objects after use, especially if they are touched by several people.
• Pre-existing statutory hygiene and safety regulations must continue to be observed. These include no more than four people being permitted to sit together at a table in restaurants and bars, except in
the case of families with children. A curfew is in place from 11 p.m. to 6 a.m. There is also a mask requirement in outdoor areas.
  Events with a maximum of 50 people (indoors) or 100 people (outdoors) are permitted, subject to strict compliance with the protection concepts.

Businesses and their guests are required to implement to the following safety measures:

• Hand hygiene: Wash or disinfect hands when entering the establishment
• Keep your distance: If possible, keep a distance of 1.5 meters from other groups of guests and staff.
• Payment: Cashless and contactless payment as far as possible
• Both indoors and outdoors, masks and seating are compulsory.

The safety concepts employed by cable car companies include the following basic rules:

• Cleanliness and organisation: There must be sufficient opportunities to wash hands with soap and water or with hand sanitiser. Surfaces and objects that are touched by multiple people must be thoroughly cleaned on a regular basis. Guests can use floor markings and signage to help them maintain social distancing.
• In all closed means of transport, e.g. in trains, cabins and gondolas, only two thirds of the seats may be occupied. This applies to both seated and standing passengers.
• Avoidance of personal contact: Buy your tickets online in advance to avoid queues at the cash desks and to minimise contact with other guests. If you buy your ticket at the cash desk, please pay electronically in a contactless transaction.
• Mask obligation: The obligation to wear a protective mask (mouth and nose protection) applies not only in the closed cable car cabins, but also on open-air lifts (chair lifts, drag lifts). It is also compulsory to wear a mouth and nose mask in the queuing areas (both outdoors and indoors).
• Employee protection: The protection of employees is as important as the protection of guests. There are clear rules that are implemented and observed: Keep a distance, wear plexiglass panels, e.g. at ticket counters or wear a mask if the distance cannot be maintained.
• Pre-existing statutory hygiene and safety regulations must continue to be observed. The mandatory wearing of masks also applies in the outdoor areas of institutions and businesses, anywhere where the necessary distancing measures cannot be complied with in a public space.

The safety concepts for shipping companies are based on those for public transport and include the following basic rules:

• Maintain social distancing
• Masks compulsory
• Avoid peak times
• Buy your tickets online
• Follow the hygiene rules
• Carry out regular cleaning

The following measures are to be taken to ensure safe use of swimming pools, saunas and steam baths:

• Hand hygiene: Regular hand washing, avoid touching objects and surfaces wherever possible.
• Social distancing: Employees and other persons must maintain a distance of 1.5 metres from each other, transit and waiting zones will be designated (using room dividers if necessary), regulation of the number of people occupying given spaces.
• Cleaning: Regular cleaning of surfaces and objects after use on an as-needed basis, especially if they are touched by multiple people. Air circulation must be assured by regular and sufficient air exchange.
• Pre-existing statutory hygiene and safety regulations must continue to be observed.

The HotellerieSuisse safety protocol for events held in hotels comprise the following basic rules:

• All persons in the hotel must regularly wash their hands. Avoid touching objects and surfaces as much as possible.
• Employees and other persons must maintain a 1.5 metre distance from one another.
• Regular cleaning of surfaces and objects after use on an as-needed basis, particularly if they are touched by multiple people.
• Persons at particular risk must be offered appropriate protection. Persons at particular risk must continue to observe the safety measures prescribed by the FOPH and should stay at home wherever possible. The provisions for the protection of employees at particular risk are set down in COVID-19 Ordinance 2.
• Employees and other affected persons must be kept informed of requirements and measures and must be consulted when implementing measures. Anyone who falls ill at work must be sent home and instructed to follow the isolation instructions issued by the FOPH.
• People attending events are asked to bring their own laptop (and materials such as pens) with them. The hotel’s own materials are regularly disinfected or disposed of.
• Partitions must be used to divide rooms if the following requirements cannot be met: When seats are less than 1.5 meters apart at the sides, front and rear.
• The safety protocol for the hospitality industry applies when food and drink are served.. Participants at an event can be classified as a group of guests.
• The hotel must ensure the regular and sufficient replacement of air in workplaces and guestrooms (e.g. airing 4 times daily for approx. 10 minutes). In the case of rooms with constant air conditioning and ventilation, the recirculation of air must be avoided where possible (fresh air supply only).

The following points serve as an orientation guide by EXPO EVENT Swiss LiveCom Association for the organisation of events in congress centres and event locations:

• All persons must regularly wash their hands. Provision of hand hygiene stations: Guests must be able to wash their hands with soap and water or disinfect them with hand sanitiser when they enter an event location.
• Employees and other persons must maintain a 1.5-metre distance from one another.
• Regular cleaning of surfaces and objects after use on an as-needed basis, particularly if they are touched by multiple people. A face mask and gloves must be worn when setting tables with crockery, cutlery and glasses. Open cutlery trays are not permitted.
• Ensure persons at particular risk are offered appropriate protection.
• The requirements must be implemented at management level to ensure efficient implementation and adaptation of the safety measures.
• Events for up to 50 people - respectively 1/3 of the capacity - are permitted. However, contact tracing must be possible at all times. The cantons may see fit to apply a lower number.
• The movement of people, seating arrangement and room layout, as well as the dimensions of the room and stage must be planned to allow for sufficient social distancing. Floor plans, escape routes and walkways are to be designed with sufficient space for social distancing. Floor markings are to be used where necessary.
• If the required distancing cannot be observed: an attendance list of participants, visitors and guests must be kept and retained for 14 days.
• Suitable protective panels (Plexiglas) are to be installed at help desks and information points.
• Air circulation must be assured by regular and sufficient air exchange.