Vanuatu DoT - Safe Business Operations

Vanuatu Guidelines for
Safe Business Operations

in the context of the
COVID-19 pandemic
• 2021 •
Contents
Safe Business Operations Message 5
1. Policy Context & Purpose 6

Purpose 6
Policy Context 7
2. Guiding Principles 9
2.1 Key messages from the Ministry of Health 9
3. Essential & recommended components of safe business operations 11

3.1 Criteria for safe business operations: 11
3.2 Risk mitigation measures 12
3.2 Business closures 12
4. Business Guidelines 15
4.1 Workplace preparation 15
4.2 Enhanced hygiene practices and physical distancing 20
4.3 Cleaning & Disinfectant practices 21
4.4 Enhanced Workplace Health & Safety 23
5. Accreditation & Compliance 25
6. What to do if a business encounters a COVID-19 case 28
7. Q&As for businesses 29
Annex A 30
Checklists
Accommodation Providers 32
Activities and Entertainment Providers 35
Attractions and Entertainment Providers 38
Food and Beverage Outlets 41
Retail Outlets 44
Transport Providers 46
Activities 49
Abbreviations 50
2 3
Guidelines for Safe Business Operations in Vanuatu in the context of the COVID-19 pandemic Version 1 Version 1 Guidelines for Safe Business Operations in Vanuatu in the context of the COVID-19 pandemic
Safe Business Operations
Message
The Vanuatu Government is determined to ensure that essential health protocols and measures are put
in place, and that all Businesses and Service Providers are competently prepared to receive International
Visitors during the COVID-19 pandemic, whilst protecting the health of the resident population.
The roadmap for this process allows individual stakeholders to see which processes, based on public health
advice and local circumstances, will need to be enhanced in their type of business operation. To appropriately
manage facilities, venues and events, operators will need to comply with a range of requirements specified
in this guideline.
Prior to opening Vanuatu’s borders to outside visitors, we are asked to play our part to keep everyone safe,
and this includes maintaining a physical distance of at least 1 metre from each other, practicing good hygiene
and staying home when showing flu-like symptoms.
The Government of Vanuatu is working in partnership with the tourism industry, via its industry and sector
associations, employment unions, and the wider community to prepare for each step of the mandates, easing
of border restrictions, and how to carry out safe business during the COVID-19 pandemic.
The Vanuatu Government COVID-19 Tourism Industry Workplace Health and Safety Plans and Guidelines
that are put in place will have implications for some businesses operations, particularly those that are directly
serving tourists and international visitors. These guidelines are based upon the best and most up-to-date
scientific knowledge and are subject to change. Updates will be communicated by the Ministry of Health and
will be available on the COVID-19 website. This document and its contents have been reviewed and signed
off by the Ministry of Health.
This document provides guidelines on how to operate businesses and services with best practices that
safeguard staff and customers and allow for preparedness to manage outbreak or infection. The primary
improvements you will notice include designation/strengthening of COVID-19 Safe Focal Points, Infection-
Specific Training and Health Certification (The Triple C’s). Whilst the focus of these guidelines is for businesses
primarily supporting the Tourism sector, it is anticipated that these may be more broadly applicable to other
business and service sectors.
Together we can act and be prepared in business to give confidence to our communities and visitors that
safe and best practices and measures are in place for our protection and prosperity. The simplest precautions
can make the biggest difference.
Gud helt mo bisnis emi laef.
Director Jerry Spooner

Department of Tourism
POLICY CONTEXT
1 Policy Context & Purpose
Tourism is a key contributor to Vanuatu’s economy. As the government develops a COVID-19 and TC-Harold
economic recovery plan, the policy criteria for safe business operations will ensure sector readiness. The
national economic recovery plan will require a whole-of-government approach. Cross-sectoral coherence
PURPOSE in the application of COVID-19 operational standards is essential. The Departments of Tourism and Health
therefore offer these current criteria to initiate a first sectoral step as part of a wider national economic
recovery plan. The criteria set a minimum threshold of requirements for all business operators in both formal
This policy focuses on the Phase 1 response period (June– December 2020) for the Tourism Crisis Response
and informal sectors. As the epidemiological situation and knowledge of operations during a COVID-19
and Recovery Plan 2020-2023 (TCRRP) in response to COVID-19. It specifically targets the tourism sector
era evolves, updates will be made by Department of Public Health standards and requirements. These
as a priority economic and employment sector. It provides guidance for all business operations when easing
updates will be reflected in revisions to the Ministry of Health COVID-19 Preparedness and Response Plan.
of international border restrictions occur, in compliance with the health and safety protocols for COVID-19
Information on the current COVID-19 situation in Vanuatu and globally can be accessed on the Ministry
and its different scenarios as determined by the COVID-19 Health Sector Preparedness and Response Plan
of Health website (www.covid19.gov.vu). This also compiles useful health resources such as Information
(www.covid19.gov.vu/index.php/know-do/vangov-plan).
Sheets, Public Health Guidelines, Questions and Answers and Situation Reports.
The COVID-19 Health Sector Preparedness and Response Plan
With a focus on the recovery period, this policy prioritizes evidence-based action across the business sector
(Version 5.0) identifies two phases of action (containment and
(both informal and formal), coordinated with actions by international border management authorities. From
mitigation) that are linked to COVID-19 transmission scenarios.
this policy, Safe Business Operations Guidelines developed by the Department of Tourism and based on
Scenario 1 is when there are no cases. Scenario 2a is when there
Ministry of Health guidance will provide a blueprint for accommodation, tours and transportation providers
are imported cases detected in quarantine, and Scenario 2b is when
that encompasses contact tracing of international visitors (event or venue based), to safeguard the well-being
there are sporadic cases or clusters of cases. Scenario 3 is when there
of a residential Vanuatu population. A summary of the arrangements under this policy are provided below:
is community transmission. Restrictions may need to be imposed,
lifted and re-imposed at any time depending on the evolving local, Due to the evolving situation information in the links provided may be subject to change. Access the latest
regional and global situation. version and situation reports at www.covid19.gov.vu for the most recent information.
Prevent and redu

> c e Tourism COVID Response and
i on s Recovery Plan (TCRRP)
t > Pre ve n
Developed by DoT, Industry & MoH
at
pr
en ti
ti g
ea
m Objectives in brief
m
d
Mi
Scenario 1
ai n
po
Pillar 1 - Safeguarding Health of Citizens & Visitors as

No cases • Coordination (IMT/NHEOC)
per MoH COVID-19 Preparedness & Response Plan
r tat
Co n t
Scenario 2a • Risk communication Coordinated by MoH, DoT and Industry

Border cases in
ion | c o
• Prevention and mitigation

quarantine
of COVID-19 infections
Scenario 2b (eg. quarantine)
1.3 Health Policy & Criteria for
Sporadic cases or International Border Control
n
clusters of cases • Early detection and DoT and MoH

ta
in isolation of COVID-19
e im
p o r te d c as cases
Sc Vanuatu Health Guidelines for Safe Business
en nity • Proper clinical management
Operations Implemented
ari u of COVID-19 cases
o3 comm (eg. isolatio, IPC)
DoT and MoH with Industry and Business Operators
Cases in the
6 7
This approach uses existing local, provincial and national structures. Improvement requirements within
this document are designed to work together with all national acts and legislation as well as all provincial
and local by-laws. It is anchored in operational feasibility and practicality so that every business can take
Guiding Principles 2
responsible actions and measures to protect our population and carry out safe business operations in a time
of the COVID-19 pandemic.
This policy guideline includes measures and actions based on the two phases (containment and mitigation)
It applies to all categories of businesses, including (but not limited to); and three epidemiological scenarios in the Ministry of Health COVID-19 Preparedness and Response Plan
to carry out safe business operations during a pandemic. This guideline will provide an education and
❯ Accommodation providers; (hotels, resorts, motels, holiday homes, bungalows and guest houses) communicate to every business the measures required to be Clean, Caring and Checked through identifying
❯ Food and beverage providers: (restaurants, food-courts, takeaways, caterers, bars, kava nakamals, one or more COVID-19 Safe Focal Points for training, to carry out risk assessment and compliance with
mamas twenty-vatu food stalls, markets) health measures across all scenarios to allow a business to safely operate in a time of COVID.
❯ Transport providers: (tour operators, public buses, taxis, rental agencies, taxi boats, inter-island
ferryboats, helicopters and airlines) Businesses will need to prepare, understand, respond and take responsibility under each transmission
scenario and carry out the recommended Public Health actions. The criteria are drafted in the context of
❯ Retail outlets: (duty free shops, souvenir shops, General Shops, Supermarkets, Wholesalers,
mitigating known risks as Vanuatu prepares for the easing of restrictions on international borders and for
Mamas Markets, Handicraft vendors)
businesses to be ready with safe measures for their staff and customers.
❯ Attraction and recreational providers: (excursion sites, tour operators, adventure parks, cultural
villages, SCUBA operators, fishing charters and yacht/boat charters) The criteria are designed to build:
❯ Activity and entertainment providers: (spa and beauty salons, hairdressers, cinemas, casinos,
theaters, museum, night clubs, churches, community halls, public toilets) ❯ Confidence in workers, employers, customers, markets and the government that appropriate safe
measures are being taken and that there is integrity in these measures.
Details specific to each business category can be found on the COVID-19 website https://covid19.gov.vu/ ❯ Credibility and Compliance of business operations to markets/customers in adhering to recognized
index.php/questions-answers and the ‘Info for Businesses’ tab. COVID-19 standards. These measures are benchmarked to National, Regional and International
standards.
Consultation ❯ Coherence with the broader national policy and economic recovery context to progress Vanuatu’s
sustainable development ambition.
In determining and ensuring the standards set by the criteria the public and industry stakeholders were ❯ Collaboration between businesses and Health Sector with existing Government agencies and
invited to consult and review the regulatory authorities according to relevant legislation.
❯ basic health requirements for businesses in a pandemic situation

❯ the feasibility and practicality of these measures
❯ the need for scaled standards according to size/type/formality of business 2.1 KEY MESSAGES FROM THE MINISTRY OF HEALTH
❯ resources and tools required for operational implementation; and,
❯ appropriate governance mechanisms for business reporting, monitoring and review All staff in the workplace should be made aware of the key things to know about COVID-19 and what to do
to minimize the risk. As information may change and evolve around COVID-19 please check the COVID-19
A complete list of stakeholders consulted is found in Annex A. website for any updates on key messaging.
8 9
5 Things to Know 5 Things to Do
Essential & recommended 3
components of safe business
What is COVID-19 Wash your hands frequently
COVID-19 is a disease caused by a new Wash your hands with soap and water or if your
coronavirus, which has not been previously
identified in humans. Coronaviruses are a large
hands are not visibly dirty, use an alcohol-based
hand rub. This will remove the virus if it is on
operations
family of viruses found in both animals and your hands.
humans.
Cover your mouth and nose with a flexed
What are the symptoms of COVID-19 elbow or tissue when coughing and 3.1 CRITERIA FOR SAFE BUSINESS OPERATIONS:
sneezing.
In most cases, COVID-19 causes mild
symptoms including a runny nose, sore throat, Throw away the used tissue immediately and The following criteria provide the minimum standards and actions for safe business operations in Vanuatu
cough and fever. It can be more severe for some wash your hands with soap and water or use an throughout the different transmission scenarios. They provide guidance on how businesses can remain open
people and can lead to pneumonia or breathing alcohol-based hand rub. This way you protect and operate safely during this pandemic or re-open following closures.
difficulties. In some cases, infection can lead to others from any virus released through coughs
Businesses and service operators need to comply with all relevant acts, laws and by-laws and directives.
death. and sneezes.
(See footnotes for references to some of these laws)
How does COVID-19 spread? If possible, keep a distance of 1 metre
between yourself and someone who is
COVID-19 appears to spread most easily coughing, sneezing or has a fever.
Cr
through close contact with an infected person.
1 it e
ia r
When someone who has COVID-19 coughs or COVID-19 appears to spread most easily
n t
tio oin
sneezes, small droplets are released and, if you through close contact with an infected person.
ca l P
r
rifi ca
ia
are too close, you can breathe in the virus.
it e
En
ve Fo
se Saf n
Avoid touching your eyes, nose and mouth.
ha me
n 19 ati
lf- e
2
nc as
Cr
Who is most at risk?
tio D- par
ed ure
Hands touch many surfaces which can be
ifi O Pre
hy s
We still need to learn more about how contaminated with the virus. If you touch your
gi
&
ca VI
Encourage
en
COVID-19 affects people. Older people, and eyes, nose or mouth with your unclean hands,
Achieve and
e
rt C
people with other medical conditions, such as you can transfer the virus from the surface to infection
Ce tify
maintain triple C
diabetes and heart disease, appear to be more yourself. control measures
en
certification
Id
at risk of developing severe disease. per workplace
If you have fever, cough AND difficulty
What is the treatment for COVID-19? breathing, go to your nearest health facility.
assessment
There is no current available treatment or Always follow the guidance of your health care
vaccine for COVID-19. However, many of the professional or national health advisories. Use pandemic-
symptoms can be treated. relevant cleaning
processes and Promote pandemic
equipment Workplace
Cl
ea
https://covid19.gov.vu/index.php/know-do/key-things-to-know Safety measures
ni pr
ty
d ce
ng ac
fe
https://covid19.gov.vu/index.php/to-do/key-things-to-do
an pla
Sa
& tic
lth rk
D es
Cr
is
ea Wo
in
4
fe
it
ct
ia
io
e
H
n
ia
r
e r
it 3
Cr
10 11
❯ Newspaper and radio broadcasting undertakings
3.2 RISK MITIGATION MEASURES
❯ Animal husbandry
❯ Supermarkets
The Ministry of Health has identified potential business sector measures for prevention, containment and
mitigation of COVID-19 in Vanuatu. A summary table is provided below that provides a brief description of
Any activity, service, facility ordinarily available to the public for maintaining any service is deemed “essential”
these measures as well as the sectors that would have key responsibility for implementation or would serve
as well those declared by the Minister by order to be an essential service.
in a supportive function, such as to provide technical guidance.
Any other work may be approved on application of an employer, by the Department of Labour having regard
The intention is that measures to be applied would depend on the category of business as well as the current
to the requirement of the proper management of the undertaking and the convenience of the public.
COVID-19 transmission scenario as defined in the Health Sector COVID-19 Preparedness and Response
Plan. Initial mapping of measures against scenarios has been undertaken, but requires further discussion. Essential workers are to be identified within these essential services.
For certain measures such as business closures, categorization of different business sectors as essential
or non-essential is required. It is proposed that exposure risk is also considered when determining which Interim work to map potential business measures against classifications and exposure risk categories for
measures to apply across the transmission scenarios. the business types is available on the Ministry of Health website (www.covid19.gov.vu) or can be accessed
from the National Health Emergency Operations Center ([email protected]). This will be subject to
Ultimately, the classification of businesses as essential or non-essential and assigning risk categories would update so it is important to access the latest version.
be at the discretion of the National Disaster Management Office and the National COVID-19 Advisory
Committee. Changes to the categories may be needed depending on the evolving situation. This key piece
Table 1.1. Summary of potential business measures for prevention, containment and mitigation
of work could also feed into broader work to classify and assign risk status across other sectors, such as
of COVID-19 in Vanuatu
education and other public services. This would also guide work to define which business categories or
individual businesses should be considered for full or partial closure, or those that should remain open under Key Supportive
the different transmission scenarios. Short name Explanation
responsible function
Self-verification Business owners and operators to conduct self- Individual Ministry of
assessment of COVID-19 preparedness. This business/ Trade and
3.2 BUSINESS CLOSURES includes a communication strategy and would service Tourism
complement and support the WHS plan. provider
Essential Services & Workers Certification and Independent assessment and certification of Ministry of
audit businesses for COVID-19 readiness (3Cs) Trade and
The definition of essential services has been taken from the two acts, part 4, section 25 of the Trade Dispute Tourism
Act [CAP 162] and Section 23 of the Employment Act and section 7 of the public holidays Act. Accordingly, Workplace Establish business-specific plan that defines Individual Ministry of
the following are deemed “essential service”: Health and employer and employee responsibilities, business/ Trade and
Safety plan including good handwashing and hygiene service Tourism
❯ Air traffic control
practices provider
❯ Fire fighting
COVID-19 Safe Oversee implementation of and adherence to Individual Ministry of
❯ Generation and supply of Electricity Focal Point WHS plan, including good handwashing and business/ Trade and
❯ Health and sanitary services hygiene practices and risk communication service Tourism
❯ Lighthouse or other navigational safety devices provider
❯ Meteorological services Training Provide training on COVID-19 awareness and Ministry of Ministry of
❯ Rescue services (land, sea and air) protocols to employers, workers, COVID-19 Safe Trade and Health
❯ Postal and telecommunication services Focal Points and auditors Tourism
❯ Water and sewerage Provide Ensure handwashing station, soap and water are Individual
handwashing available to staff and customers business/
❯ Undertakings engaged in transport of passengers or goods by road, sea or air, including the
stations service
handling of passengers or goods at docks, quays, wharves, warehouses or airports
provider
❯ Undertakings of public utility including provision of water or gas, generation or supply of electricity,
postal and telecommunication services, sewerage and similar services Regular cleaning Implement infection prevention and control Individual
of facilities practices appropriate for COVID-19 prevention business/
❯ Hotels, guest houses, bars, restaurants, clubs and similar establishments
service
❯ Theatres and places of public amusement provider
❯ Establishment for the treatment and care of the sick, infirm, destitute or mentally unfit
Note: The definition of essential services may change
12 13
Business Guidelines
Physical Provide measures to support distancing of staff Individual Ministry of
distancing and clients, such as limited persons in confined business/ Health 4
spaces at any one time or place markers in lines service
provider
Additional This includes setting-specific measures for Individual Ministry of
business- prevention such as positioning of plastic screens business/ Health
specific between service personnel and customers, or service
4.1 WORKPLACE PREPARATION
measures between desks provider
Risk Provide to customers information, such as Individual Ministry of PREPAREDNESS through PLANNING & ORGANISING
communication on handwashing practices and what to do if business/ Health
to customers experiencing symptoms service There are a number of measures businesses can take depending on the different transmission scenarios as
provider defined by the Ministry of Health in the Health Sector COVID-19 Preparedness and Response Plan. Action
Customer Registration of customers or clientele with basic Individual Ministry of should commence immediately, even in the absence of COVID-19 cases (Scenario 1). All businesses should
registry information to enable rapid contact tracing if business/ Trade and be ready to adopt and implement new measures.
a case is identified in the proximity (“mobility service Tourism/
tracking”) provider Ministry of This includes:
Health
❯ identifying a responsible staff member to be appointed as COVID-19 Safe Focal Point.
Work-at-home Employers and employees to work from home if Individual ❯ each business should undergo a self-verification process as defined by DoT
possible (may require definition of essential and business/ ❯ each business should have a Work Health and Safety COVID Plan in place
non-essential staff) service
provider The roles and responsibilities of a COVID-19 Safe Focal Point:
Business Closure of all non-essential businesses that fall NDMO Individual
❯ Identify priority interventions ie. develop a workplace plan of action based on transmission
category closure within specific category business/
scenarios
service
❯ Monitor progress against the Checklist of Things to do to prevent the spread of COVID-19 as
provider
relevant to the business type
Individual Closure of individual business due to close NDMO Individual ❯ Receive latest training including regarding Infection Prevention and Control
business closure contact of employees with confirmed COVID-19 business/ ❯ Communicate infection-related concerns with MOH/Provincial Health
if close contact case or potential contamination of facilities service ❯ Request and facilitate Workplace Infection Risk Assessment
provider ❯ Implement changes based on Risk Assessment
Disinfection if Conduct disinfection activities following close Individual Ministry of ❯ Evaluate workplace policies and support updates
close contact contact of employees with confirmed COVID-19 business/ Health/NDMO ❯ Post signs, posters, educational materials and arrows/ropes/barriers
case or potential contamination of facilities service ❯ Provide training to employees
provider ❯ Perform employee screening if applicable
❯ Ensure availability of PPE and cleaning supplies
Safe re-opening Following clearance by health, prepare and Individual
❯ Coordinate cleaning of reusable PPE
conduct activities for safe re-opening of venues business/
❯ Monitor safe practices of employees and customers
service
❯ Report any observed vulnerability to business owners, managers and MOH
provider
❯ Maintain register of customers and clients who have visited the business so that it is available to
Additional This includes setting-specific measures for Individual Ministry of the MOH upon request to guide contact tracing
business- prevention such as positioning of plastic screens business/ Health
specific between service personnel and customers, or service Businesses are encouraged to follow the Tourism Triple C certification process, beginning with self-
measures between desks provider verification https://tourism.gov.vu/
❯ Does the work setting require close contact with people potentially infected with the COVID-19 virus?
❯ Do specific job duties require close, repeated or extended contact with people with known or
suspected COVID-19?
❯ Has any community spread of the virus included cases in the workplace?
❯ Are there COVID-vulnerable individuals in the workplace (higher age or concerning pre-existing
conditions)? Can you provide role substitutions?
14 15
❯ Are there employees who can work from home under different transmission scenarios? The most up to date Infection Prevention and Control material can be found at the MoH COVID-19 website
❯ Are there concerns with poor ventilation? https://www.covid19.gov.vu One example at this time is https://covid19.gov.vu/images/Information-
❯ What additional cleaning steps will need to be implemented in the context of COVID-19 risk? Sheets/COVID-19_Workplace_Guidelines_English.pdf
While the scope of responsibility of the COVID-19 Safe Focal Point is related to COVID-19 preparedness
and response at this stage, it is anticipated that this would enable better implementation of WHSP and
measures more broadly. Depending on the size of the business, ideally more than one staff should be trained
to ensure continuity.
Table 1.2. Overview of potential business measures

Primary responsibility: Essential Recommended Closed
for prevention, containment and mitigation
Individual business/service provider; Legend:
of COVID-19 in Vanuatu, by business
Ministry of Trade and Tourism
category and transmission scenario
COVID-19 transmission situation
Exposure Containment Phase Mitigation Phase

Classification risk Business categories Potential business sector measures
category* Scenario 2a - Scenario 2b - Scenario 3 -
Scenario 1 -
cases at the border sporadic or clusters community
no cases
(including in quarantine) of cases transmission
Self-verification Open Open Open Partial open
Certification and audit Open Open Open Partial open
Workplace Health & Safety plan Open Open Open Partial open
COVID-19 Safe Focal Point Open Open Open Partial open
Training Open Open Open Partial open

eg. Supermarkets
and markets; Banks; Provide handwashing stations Open Open Open Partial open
Medical and health
Essential Regular cleaning of facilities Open Open Open Partial open
Any services; Police and
services
emergency services; Additional business-specific
Accommodation Open Open Open Partial open
measures
providers with guests
Risk communication to customers Open Open Open Partial open
Customer registry Open Open Open Partial open
Work-at-home Open Open Open Partial open
Disinfection if close contact Open Open Open Partial open
Safe re-opening Open Open Open Partial open
16 17
Primary responsibility: Essential Recommended Closed
Individual business/service provider; Legend:
Ministry of Trade and Tourism
Self-verification Open Open Partial open All closed
Certification and audit Open Open Partial open All closed
Workplace Health & Safety plan Open Open Partial open All closed
COVID-19 Safe Focal Point Open Open Partial open All closed
eg. Accommodation Training Open Open Partial open All closed

providers; Food and
Provide handwashing stations Open Open Partial open All closed
beverage providers;
Non-essential Transport (land and Regular cleaning of facilities Open Open Partial open All closed
Medium
services water) + Tour operator
Additional business-specific
providers; Attraction Open Open Partial open All closed
measures
and activities (land and
water) providers Risk communication to customers Open Open Partial open All closed
Customer registry Open Open Partial open All closed
Work-at-home Open Open Partial open All closed
Disinfection if close contact Open Open Partial open All closed
Safe re-opening Open Open Partial open All closed
Self-verification Open Open Partial open All closed
Certification and audit Open Open Partial open All closed
Workplace Health & Safety plan Open Open Partial open All closed
COVID-19 Safe Focal Point Open Open Partial open All closed
Training Open Open Partial open All closed
Provide hand washing stations Open Open Partial open All closed
eg. Manufacturing;
Non-essential Service providers (banks, Regular cleaning of facilities Open Open Partial open All closed
Low
services offices); Retail and
Additional business-specific
vendor outlets Open Open Partial open All closed
measures
Risk communication to customers Open Open Partial open All closed
Customer registry Open Open Partial open All closed
Work-at-home Open Open Partial open All closed
Disinfection if close contact Open Open Partial open All closed
Safe re-opening Open Open Partial open All closed
* high and very high exposure risk categories generally apply to: healthcare workers or healthcare delivery and support staff; laboratory personnel collecting or handling specimens; medical transport workers; mortuary or morgue workers.
Note: NDMO responsible for defining essential services and the extent and criteria for partial open status. Partial Open presumes that a business does not have risk from exposure to sporadic cases or a local cluster.
18 19
4.2 ENHANCED HYGIENE PRACTICES AND PHYSICAL or sanitizer after each handling.
DISTANCING Consider using physical barriers, such as plexiglass screens, at counters where interactions with customers
frequently occur. If practicable, set up separate venue entry and exit points so patrons and staff can maintain
physical distancing when moving around facilities.
The most effective way to prevent the transmission of the virus is through strict hygiene and physical
distancing practices. Note masks may only be recommended in Scenario 2b and 3, refer to table in 4.1.
Frequent cleaning, hand hygiene, ensuring people stay at home when unwell and physical distancing are the Physical Distancing Recommendations
main measures that can protect against Coronavirus (COVID-19).
Physical distancing is an important component to creating a safe environment for employees and customers.
Businesses and state owned enterprises and offices are encouraged to have a Workplace Health and Safety
In accordance with the Vanuatu Governments COVID-19 guidelines, a minimum of 1metre distance
Plan (WHSP) to practice and plan for a possible COVID-19 outbreak (WHSP template being finalised).
between people in public spaces is required. In order to maintain physical distancing, tourism operators
Templates can be found at https://tourism.gov.vu/. At a minimum, this should include signage on good
should consider:
hygiene and handwashing practices in prominent places and establishing of hygiene stations (with hand
sanitiser) at entrances and throughout the venue to encourage frequent hand washing and promote hand ❯ Placing signs at entry points to instruct clients not to enter the shop if they are unwell or have
hygiene of staff and patrons. symptoms of coronavirus (COVID-19). The sign should state that businesses have the right to
refuse service and must insist that anyone with symptoms leave the premises.
Hand Hygiene Recommendations ❯ Put in place measures to manage customer movement associated with entry and exit from the
venue (consider separate entry and exit points if practicable).
The most important measure is proper handwashing. Hand hygiene is fundamental to reducing the risks ❯ Ensuring physical distancing by placing floor or wall signage to mark out 1 metre distance between
from coronavirus (COVID-19). Soap (bar or from a dispenser) and water should be used to clean hands. An persons in queues and waiting areas.
alcohol-based hand rub can also be used (where for example, when hands are not soiled but may have been ❯ Using physical barriers where practical, such as plexiglass around serving counters or reception
contaminated from contact with environmental surfaces). areas.
❯ Removing waiting area seating or spacing of seating at least 1 metre apart;
To reduce the risk of cross-contamination, practice good hand hygiene before all contact with clients, and
after any activity or contact that could result in hands becoming contaminated. Hand washing should take ❯ Moving customers quickly to minimize queuing and congregation at entrances or arrival areas.
at least 20 seconds. Wash the whole of each hand, covering all areas with soap before washing with water. ❯ Assisting your staff in encouraging patron compliance (including nominating a key staff member);
If hand washing is not practical, alcohol-based hand sanitiser containing at least 60% ethanol or 70% iso- and
propanol is recommended. https://covid19.gov.vu/index.php/resources/general ❯ Where possible, staggering arrival times to minimize queues or crowds at the attraction entrance,
and ensure physical distancing at hand sanitizer stations.
Cleaning hands also helps to reduce contamination of surfaces and objects that may be touched by other
people. Staff should avoid touching their face, especially their mouth, nose, and eyes when cleaning. Staff
should also clean hands before putting on and after removing gloves used for cleaning. Staff must have
4.3 CLEANING & DISINFECTANT PRACTICES
access to appropriate handwashing facilities and must wash and dry their hands:
❯ on arrival at work Cleaning and disinfecting common contact surfaces will help to slow the spread of coronavirus (COVID-19).
All Businesses including State-owned enterprises and other service providers are encouraged to maintain
❯ before handling food
COVID-19 hygiene cleanliness practices especially frequently high-touched surfaces to reduce the prospect
❯ after smoking, coughing, sneezing, blowing nose, eating or drinking, and using the toilet
of contamination. High touch surfaces include:
❯ after touching hair, scalp, mouth, nose or ear canal
❯ after handling money or bank cards (where it is not possible to wash hands, or use hand sanitizer ❯ Door handles
it may be considered that staff handling money wear gloves) ❯ Service counters & front desks
❯ before and after cleaning; and ❯ Screens
❯ before and after removing gloves (if used). ❯ Hand stair rails
❯ Shopping and all trolleys
Physical distancing Recommendations to minimize human contact ❯ Menus
❯ Light and fan switches & lift control buttons
It is possible to reduce the ways staff interact with each other and patrons. can be limited to reduce the risk ❯ Telephone (mouth piece and touch pad)
of Coronavirus (COVID-19) transmission. Encourage customers to use contactless payment methods, such
❯ Computer surfaces, amongst others
as credit or debit cards, internet bank transfer, phone or other payment-enabled devices instead of cash,
where possible. Where cash is used, (or consider wearing gloves) or washing hands thoroughly with soap
20 21
RECOMMENDED CLEANING AND DISINFECTING practices and products Ensure appropriate training for staff to implement enhanced cleaning procedures in line with these Safe
Business Operations Guidelines.
For the latest guidance on recommended cleaning and disinfectant practices, go to the COVID-19 website
https://covid19.gov.vu/index.php/resources/public-health-guidelines
4.4 ENHANCED WORKPLACE HEALTH & SAFETY
Cleaning removes germs, dirt and impurities from surfaces or objects. Cleaning works by using soap (or
detergent) and water to physically remove germs from surfaces. Disinfecting kills germs on surfaces or
Each business is required to update and or develop a Workplace Health and Safety Plan (WHSP) as per the
objects.
Employment Act No.1 of 1983 [CAP 160] and Health & Safety at Workplace Act No. 24 of 1986 [CAP 195],
employers are required to provide a safe working environment for employees and ensure all appropriate
The COVID-19 virus has a lipid coat, which means it is surrounded by a bubble of fat. Soap disrupts the fat,
measures are taken to minimise workplace risk.
breaks apart that liquid membrane, and destroys the virus. Washing liquid or dish soap’s main function is to
get grease and food residue off dishes. Dish soap is quite effective at washing germs and viruses off dishes
WHSP templates can be found at https://tourism.gov.vu/
and other surfaces and is a low-cost product.
In recognition of the range and type of businesses within the tourism industry, including those both in formal
Disinfection Recommendations and informal sectors, there may be specific actions required to meet unique criteria for a particular business
type.
Disinfecting refers to the use of chemicals to effectively kill bacteria, fungi and viruses. The use of disinfectants
Q&As for specific business types can be found at https://covid19.gov.vu/index.php/questions-answers
such as alcohol and bleach are used for infection prevention. Chemicals have active ingredients that work to
effectively kill viruses if used appropriately and in the right concentration and dosages. Disinfection solutions
need to be used straight away and left on surfaces for at least 10 minutes for the active ingredients to kill Workplace COVID-19 Safety and Response Officers
viruses. As with all chemical solutions, their disposal and use must be environmentally friendly.
Businesses must nominate a staff member to be a COVID-19 Safe Focal Point/Warden to oversee the
Other appropriate disinfecting agents should contain any of the following: implementation of the enhanced COVID WHSP to ensure that correct processes are being followed, any
relevant documentation is complete, staff are well-informed, and procedures are upheld, to comply with
❯ at least 70% alcohol
health directives and guidelines.
❯ at least 0.1% sodium hypochlorite (common bleach, although if mixed with water should be used
within 24hrs) In practice this requires that all tourism related businesses and services undertake the minimum following
❯ at least 2% glutaraldehyde measures:
❯ at least 50% isopropanol

❯ Review or develop a Workplace Health and Safety Plan (WHSP) to ensure they address COVID-19
❯ at least 0.23% sodium chloride Health and Hygiene measures as laid out in the Public Health Guidelines https://covid19.gov.vu/
index.php/resources/public-health-guidelines. COVID-19 Sector WHSP templates are available
Cleaning and Equipment Hygiene Recommendations at https://tourism.gov.vu/
❯ It is the responsibility of all businesses to remain current and up-to-date with Public Health guidance
❯ Undertake an initial pre-opening and pre-use deep clean where everything and every surface is and to ensure their own compliance. Advisory services are available from MoH, NDMO, National
thoroughly cleaned with appropriate cleaning agents (see above), when there is client turnover, COVID-19 Taskforce, Industry Associations, VCCI, the Department of Tourism, Department of
and implement a cleaning schedule to ensure frequent cleaning and disinfection of relevant high Health, and/or the Labour Department.
touch surfaces. Cleaning should consider environmentally friendly practices where possible.
❯ Ensure that all staff have undertaken as a minimum, initial in-house training regarding these
❯ Reduce touch points where possible, such as using contactless payments, leaving access guidelines and criteria and/or accredited COVID-19 WHS training courses in accordance with
doors open, providing no-touch rubbish disposal, providing tissues and removing non-essential business WHSPs prior to the easing of International border restrictions.:
communal and self- service equipment.
❯ Nominate a staff member to be a COVID-19 Safe Focal Point/Warden and business focal point for
❯ Maximise ventilation where possible. Open doors and windows to ensure air ciruculation.
WHSPs as well. This person would be responsible for:
❯ Ensure toilets are in working condition with running water for the hand basin, and ensure soap
❯ Provide adequate Personal Protective Equipment (PPE) and training on correct PPE usage,
(preferably liquid/pump) and disposable hand towels/dryers are provided.
consistent with latest MOH guidance, for staff who may require it, for example gloves for
❯ Ensure using disinfectant products that meet the requirements for effectiveness against COVID-19,
handling food, luggage, cleaning etc.
pursuant to Public Health guidelines as recommended by the Health Authorities and that it
complies with environmental requirements. ❯ Distribute the ‘Guidelines for Safe Business Operations in Vanuatu in the context of the
COVID-19 pandemic’ to all staff and ensure that they are familiar with and understand the
❯ Ensure adequate time and resources are provided for enhanced cleaning procedures to be
guidance information.
undertaken.
22 23
❯ Ensure operators and managers must understand their obligations under the Occupational
Health and Safety Act and have reviewed the Coronavirus (COVID-19) guidance and
situation reports from the COVID-19 website https://covid19.gov.vu/index.php/situation-
Accreditation & Compliance 5
reports.
❯ Key feedback to Department of Public Health by the business sector is essential to enable the
All businesses will have the opportunity to gain accreditation against these Guidelines, by demonstrating
provision of technical guidance to support a safe business environment that will contribute to
that staff are competent to apply the Guidelines.
Vanuatu’s COVID-19 preparedness and response. A review mechanism should be established
that allows consolidation of feedback and provision to the Department of Public Health to allow If your business is accredited then you will be issued collateral (logo, poster, stickers) that you can use
for business responsiveness as the COVID-19 situation evolves. Consolidated feedback from the to show your customers that you are a COVID-Safe business, committed to keeping your staff and your
business sector can be provided to [email protected] customers safe.
All registered businesses should seek to gain accreditation against these Guidelines as it will show to your
customers that you are a COVID-Safe business.
It is compulsory for all registered tourism businesses to gain accreditation against these Guidelines, and will
become part of the Tourism Permit process.
There are two ways to gain accreditation.
1. Self-Verification
2. Assessment
The processes involved are outlined below. Please note that it is the business owner/ licensee who must
complete the self-verification process and/or undertake training, as the business owner/ licensee will bear
responsibility for compliance.
Please also note that there are two kinds of training:
❯ Train the trainer, for businesses who want to deliver their own workplace training
❯ Group training, for businesses who want to receive training through a registered training provider
or for those who are not able to complete the self-verification process.
Both kinds of training will be delivered by registered training providers. Dates and locations for COVID
training will be well publicized.
COVID-19 Business Audits & Spot Checks, & Penalties
After accreditation is issued, trained public COVID-19 Improvement officers (wardens or auditors) will
undertake a program of spot checks and auditing to ensure that businesses remain compliant with the
Guidelines. Any business which undertakes self-verification and is found not to be COVID-Safe will be
subject to possibly loss of business license.
Public COVID-19 wardens will announce themselves and follow the endorsed safe business operations
checklist. Businesses will need a focal point or COVID-19 Safe Focal Point to liaise with authorities
concerned. For non-compliance COVID-19 improvement officers/wardens/auditors may set a reasonable
date to remedy the condition(s) and follow up within a set reasonable date/time to remedy the condition(s).
If no compliance has occurred, then a fine may be imposed. Loss of permit or licenses may result in non-
compliance where reasonable time has already been provided to remedy conditions(s) in compliance with
this Safe Business Operations Guidance
Businesses which gain accreditation through the self-verification process will also be required to continue
to upload documents to demonstrate ongoing compliance. Documents to be uploaded may include items
such as signed checklists, and signed forms from all staff confirming that they have undertaken workplace
COVID-Safe training and that they feel competent to apply the guidelines
24 25
When you
Your appointed are satisfied Thereafter, a
Once you have
Appoint staff member that all your ‘Certified Clean
logged on, you Once you have
a staff (and other Deliver staff are An Independent and Checked’
will be asked a answered YES to
member staff) to attend your own trained to be Audit verifies your collateral sticker
series of questions all the questions,
to be COVID Safe COVID- COVID-Safe, business to ensure will be issued by
Self-Verification about COVID you have gained
responsible train-the- Safe the business relevant checklists the Department
Safety in your accreditation
for COVID trainer training training owner to log and training of Tourism, for the
workplace and through the
Safety to be delivered in your on to tourism. requirements are assessed venue
will be asked self-verification
in your by a registered workplace gov.vu to complied with only, and should
to upload some process
workplace training undertake be displayed
documents
provider self- appropriately.
verification
Thereafter, a
If you have
Manager/ owner, ‘Certified Clean
During the achieved
your appointed An Independent and Checked’
training you will competency,
Appoint a staff staff member Audit verifies your collateral sticker
be assessed then the trainer
member to be and 50% of staff business to ensure will be issued by
Assessment by the trainer will advise the
responsible for to attend COVID relevant checklists the Department
to see if you Government
COVID Safety in Safe training to and training of Tourism, for the
and your staff Department
your workplace be delivered by a requirements are assessed venue
have achieved responsible
registered training complied with only, and should
competency to complete a
provider be displayed
workplace audit
appropriately.
26 27
6 What to do if a business Q&As for businesses 7
encounters a COVID-19 case
There is advice for different business categories on the Covid19 Ministry of Health website (www.covid19.
gov.vu). These present details on measures for prevention and mitigation (reducing the spread) of COVID-19,
COVID-19 Safe Focal Points will need to know in advance which medical services provide medical services and may be updated as the situation changes. Please refer to the Q&A section at https://covid19.gov.vu/
(including testing and treatment) for COVID-19 cases. In the event that an employee or customer who has index.php/questions-answers for up-to-date guidance on frequently asked questions.
visited the business is confirmed to have COVID-19, the business place should follow their own Standard Department of Public Health guidelines can be found at https://covid19.gov.vu/index.php/resources/public-
Operating Procedures (SOPs) specific to each business category or type. These should be in place in health-guidelines .
advance and must be followed.
Business resources in regards to industry specific guidelines, advice and standards can be found internationally
A worker, tourist or visitor who develops signs or symptoms of COVID-19 should present to the nearest as well and there are many available on the internet.
appropriate health facility for assessment and potential testing and treatment. Any persons – whether they
are an employee, tourist or visitor - who prefers private medical care can contact any of the private doctors https://www.who.int/emergencies/diseases/novel-coronavirus-2019
and practitioners in their location. They will be advised on appropriate process to follow in the event that https://www.cdc.gov/coronavirus/2019-ncov/community/organizations/hotel-employers.html
there is a contagion concern including whether the private medical service can provide ‘home consultation’.
https://www.cdc.gov/coronavirus/2019-ncov/community/organizations/business-employers/bars-
Private Medical Practices will have their own methods and processes to limit the spread of the virus in the restaurants.html
case of an outbreak or dealing with COVID-19. Private medical clinics may; https://www.who.int/docs/default-source/coronaviruse/getting-workplace-ready-for-covid-19.pdf?ua=1
❯ Engage in teleconsultations through phone for patients who are willing to do so and do not need
to a follow up. Specific questions may be asked to the patient, and recommendations given to the
patient, with an offer a follow-up over the phone. Payment arrangement will need to be considered.
❯ See patients with or without suspected covid-19 at VPH, but they would use 2 different doors/
waiting rooms, and use mask and hand sanitizer before entering etc.
❯ Follow Shefa Health Guidelines as a referral platform.
Swabbing and testing for COVID-19 is currently being done in consultation with VCH. Collection of samples
can be done at VCH or by the private doctors who have been approved by the MOH. Any cases identified
through contact tracing in Port Vila or other locations in Shefa Province would be managed by Shefa Health
Services. Other provincial authorities are responsible for health services elsewhere.
A Coronavirus 2019 (COVID-19) Outbreak Investigative Unit/Rapid Response team has been established to
support outbreak preparedness and to identify and respond to outbreak risks.
28 29
1
Annex A
A complete list of stakeholders consulted include:
❯ Ministry of Health and its Health Technical Advisory Group (HTAG)

❯ Department of Tourism
❯ Department of Labour
❯ Australia Pacific Training Coalition
❯ Vanuatu Chamber of Commerce and Industry
❯ World Vision Vanuatu
❯ Vanuatu Skills Partnership
❯ Industry representations, individuals and associations VHRA, VTOA, ESTA,
❯ Private sector business owners
31
Version 1 Guidelines for Safe Business Operations in Vanuatu in the context of the COVID-19 pandemic
Accommodation Providers This checklist is based Accommodation Providers This checklist is based
Checklist Checklist
on the Guidelines on the Guidelines
for Safe Business for Safe Business
Operations in Vanuatu Operations in Vanuatu
Serve people quickly to minimise queuing and people gathering at entrances
Have entrance points and exits points separate, one way in, one way out
Minimise the number of customers to allow physical distancing
Remind customers about your rules
If possible set up hand sanitiser at the entrance
If taking cash encourage correct amount /one person only to take cash, then sanitise hands or
wear gloves /do not cross contaminate
Keep contact details of guests, using own pen or sanitise pens between users
Do not use communal equipment like spoons or foods like a sugar jar (use individual sachets)
No sharing of kava bowl
Things to do in your accommodation outlets to prevent the spread of COVID-19 Direct delivery drivers, so that they minimise contact with staff
Discourage hand shaking use the elbow bump

TICK Handwashing should be done regularly
Shared staff facilities must practise physical distancing and safe practises e.g. staff canteens -no
On arrival to work wash your hands shared plates
Before handling food or drinks Cleaning and disinfecting of high touch areas
After changing tasks Clean and disinfectant all surfaces before opening
After smoking, coughing, sneezing, blowing nose, eating or drinking and using the toilet Door handles, fridge doors, televisions, clocks, radios
After touching your hair, scalp, mouth, nose or ear canal Service counters, stalls, tables & front desks
After handling rubbish Screens
After handling money or bank cards (where it is not possible to wash hands, or use hand sanitiser, Hand stair rails
consider staff handling money to wear gloves)
Sanitise menus between users (plastic not paper) or use blackboards or single use
Before and after cleaning and after removing gloves
Remove paper magazines and brochures from rooms, or laminate and sanitise between users
Encourage clients to wash or sanitise hands
Light and fan switches & lift control buttons
How to minimise human contact
Telephone (mouth piece and touch pad)
Encourage keeping a 1 metre distance from customers and staff
Wash tables and chairs between clients and disinfectant
Place signs at entry points of business, instructing clients not to enter if they are unwell
If possible set up hand sanitiser at entrance to rooms
Ensure physical distancing by placing floor signs to mark out 1 metre
Cleaning and Equipment Hygiene Recommendations
Limit queuing set up signs
Get fresh air where possible open windows
Remove waiting areas or space seating 1 metre apart
All rooms to be strictly cleaned between guests
Make sure tables and seating are spaced at the required distance
Shared bathrooms to be strictly disinfected at special times in the day
Encourage outside eating if possible
Accommodation Providers Safe Business Operations – Version 1 1 of 3 Accommodation Providers Safe Business Operations – Version 1 2 of 3
Accommodation Providers This checklist is based Activity and Entertainment Providers This checklist is based
Checklist Checklist
Sanitise shared equipment in rooms like bar fridges, hairdryers and scales (or remove)
Sanitise any shared sports equipment like masks or snorkels, encourage guests to bring their own
No spitting
Wear plastic gloves when changing towels ,bed linen and pillow cases (or sanitise or wash hands
after changing).Follow workplace procedures
Have communal toilets in working condition with running water for the hand basin, with soap
(preferably liquid/pump) and disposable hand towels/dryers are provided
Use disinfectant products that meet the requirements for effectiveness against COVID-19,
complies with environmental requirements
Have enough time and resources for heavy cleaning procedures to be undertaken
Attend staff training This checklist will assist you in the things to do in your activity and
entertainment areas to prevent the spread of COVID-19
Do not come to work if sick, wear a mask go to the doctor
Follow directions from your workplace safety officer warden
On arrival to work wash your hands
Wash your clothes daily with soap and dry in the sun
Before handling food or drinks
Do not leave cutlery on table, put on table with the meal
After changing tasks
Do not encourage shared food (put into smaller plates)
After smoking, coughing, sneezing, blowing nose, eating or drinking and using the toilet
All cutlery should not be self-service
After touching your hair, scalp, mouth, nose or ear canal
If you are required to share pens, sanitise between users. (demo from trainer )
After handling rubbish
Rubbish should be disposed of correctly as directed by workplace using disposable gloves
After handling money or bank cards (where it is not possible to wash hands, or use hand sanitiser,
All Laundry should be strictly washed according to workplace procedures consider staff handling money to wear gloves)
Do not get close to customers
Keep 1 metre distance
Accommodation Providers Safe Business Operations – Version 1 3 of 3 Activity and Entertainment Providers Safe Business Operations – Version 1 1 of 3
Activity and Entertainment Providers This checklist is based Activity and Entertainment Providers This checklist is based
Checklist Checklist
Encourage outside gathering if possible Use disinfectant products that meet the requirements for effectiveness against COVID-19,
Try to serve/seat people quickly to minimise queuing and people gathering at entrances
Minimise the number of customers to allow social distancing
Have enough time and resources for enhanced cleaning procedures to be undertaken
Attend staff training
If possible set up hand sanitiser at the entrances
Shared equipment like pens need to be sanitiser between clients
Encourage clients to leave one contact details, using own pen or sanitise pen between users
Do not use communal equipment or utensils unless sanitised between clients e.g. Scissors, combs, Wash clothes daily with soap and dry in the sun
poker machines, bibles, water etc Do not leave clean cutlery or glasses on the table or a bar
No sharing of kava bowl, food or drinks etc
No dancing at a venue due to social distancing rules
Disposable cutlery should not be self-service
Cleaning and disinfecting of high touch areas
If you are required to share pens, sanitise between users. (demo from trainer)
Clean and disinfectant all surfaces before opening
Door handles, gaming machines, public toilets, fridge doors, freezer doors, espresso machines etc
Service counters, stalls, tables, chairs, seats, massage tables, front desks etc
Screens
Hand stair rails
Sanitise brochures and price lists between users (plastic not paper)
Computer surfaces, amongst others
Have signs to ask clients to only touch what they intend to purchase (if relevant)
No spitting
Have toilets in working condition with running water for the hand basin, with soap (preferably
liquid/pump) and disposable hand towels/dryers are provided
Activity and Entertainment Providers Safe Business Operations – Version 1 2 of 3 Activity and Entertainment Providers Safe Business Operations – Version 1 3 of 3
Attraction and Recreational Providers This checklist is based Attraction and Recreational Providers This checklist is based
Checklist Checklist
Encourage outside gathering if possible
Minimise the number of customers to allow physical distancing
Remind customers about your rules and control your group
If possible set up hand sanitiser
wear gloves / do not cross contaminate
Encourage clients to leave one contact details, using own pen or sanitise pen between users
Do not use communal equipment or utensils unless sanitised between clients e.g. snorkels,
facemasks, safety straps, fishing rods, diving equipment etc
This checklist will assist you in things to do in your No sharing of kava bowl, food or drinks etc
attraction and recreational outlets to prevent the spread of COVID-19 No self-serve food areas, staff to serve food and drinks
TICK Handwashing should be done regularly Cleaning and disinfecting of high touch areas
On arrival to work wash your hands Clean and disinfectant all surfaces
Before handling food or drinks Internal areas of vehicles, internal and external areas of boats, door handles, windows etc
After changing tasks Service counters, stalls, tables, picnic tables, chairs, seats and excursion desks etc
After smoking, coughing, sneezing, blowing nose, eating or drinking and using the toilet Equipment boxes, eskys, food and drink containers etc
After touching your hair, scalp, mouth, nose or ear canal Hand rails
After handling rubbish Sanitise brochures and price lists between users (plastic not paper). Encourage payment online
After handling money or bank cards (where it is not possible to wash hands, or use hand sanitiser, Wash tables and chairs between clients and disinfectant
Have signs to ask clients to only touch what they intend to purchase (if relevant)
No spitting
Do not get close to customers. Keep 1 metre distance
Place signs at entry points and tell clients not to attend the trip or enter if they are unwell liquid/pump) and disposable hand towels/dryers are provided
Ensure physical distancing by placing floor and deck signs to mark out 1 metre Use disinfectant products that meet the requirements for effectiveness against COVID-19,
Limit queuing so that people socially distance (set up signs)
Have entrance points and exits points separate, one way in ,one way out
Attraction and Recreational Providers Safe Business Operations – Version 1 1 of 3 Attraction and Recreational Providers Safe Business Operations – Version 1 2 of 3
Attraction and Recreational Providers This checklist is based Food and Beverage Outlets This checklist is based
Checklist Checklist
Shared equipment like pens need to be sanitiser between clients
Wash clothes daily with soap and dry in the sun
All eating and drinking equipment must be washed and stored correctly according to WHS
procedures
Disposable cutlery should not be self-service
If you are required to share pens, sanitise between users (demo from trainer)
This checklist will assist you in the things to do in your

food and beverage outlets to prevent COVID-19
After handling money or bank cards (where it is not possible to wash hands, or use hand sanitizer,
Encourage keeping a 1 metre distance from customers and staff
Encourage outside eating if possible
Attraction and Recreational Providers Safe Business Operations – Version 1 3 of 3 Food and Beverage Outlets Safe Business Operations – Version 1 1 of 3
Food and Beverage Outlets This checklist is based Food and Beverage Outlets This checklist is based
Checklist Checklist
Serve people quickly to minimise queuing and people gathering at entrances Use disinfectant products that meet the requirements for effectiveness against COVID-19,
Have entrance points and exits points separate, one way in, one way out
Minimise the number of customers to allow physical distancing Have enough time and resources for deep cleaning procedures to be undertaken.(ask supervisor
Remind customers about your rules about deep cleaning )

If taking cash encourage correct amount /one person only to take cash, then sanitise hands or Do not come to work if sick, wear a mask
wear gloves /do not cross contaminate Shared equipment like need to be sanitiser between clients
Encourage clients to leave one contact detail per table, using own pen or sanitise pen between
users
Do not use communal sugar, salt or pepper etc. use single use or portions from the kitchen
Do not leave cutlery on table, put on table with the meal
No sharing of kava bowl
Direct delivery drivers so that they minimise contact with staff
All cutlery should not be self-service
Discourage hand shaking use the elbow bump
If you are required to share pens, sanitise between users (demo from trainer)
Rubbish should be disposed of correctly as directed by workplace using disposable gloves
All linen, napkins, tablecloths and kitchen cloths should be strictly washed according to workplace
Door handles, fridge doors, freezer doors, espresso machines
procedures
Service counters, stalls, tables & front desks
Screens
Hand stair rails
Sanitise menus between users (plastic not paper) or use blackboards or single use
Have signs to ask shoppers to only touch what they intend to purchase (if relevant)
No spitting
Food and Beverage Outlets Safe Business Operations – Version 1 2 of 3 Food and Beverage Outlets Safe Business Operations – Version 1 3 of 3
Retail Outlets This checklist is based Retail Outlets This checklist is based
Checklist Checklist
Minimise the number of customers in your shop /supermarket/market
If taking cash encourage correct amount /one person only to take cash then sanitise hands or wear
gloves /do not cross contaminate
Door handles
Service counters, stalls, tables & front desks
Screens
This checklist will assist you in the things to do in your
Hand stair rails
retail outlets to prevent COVID-19
Shopping baskets and trolleys
Light and fan switches and lift control buttons
Get fresh air, open windows
After handling money or bank cards (where it is not possible to wash hands, or use hand sanitizer, Have signs to ask shoppers to only touch what they intend to purchase (if relevant).
consider staff handling money to wear gloves) No spitting
Before and after cleaning and after removing gloves Have toilets in working condition with running water for the hand basin, with soap (preferably
Encourage clients to wash or sanitise hands liquid/pump) and disposable hand towels/dryers are provided.
Use disinfectant products that meet the requirements for COVID-19 requirements.
Have enough time and resources for enhanced cleaning procedures to be undertaken.
Do not get close to customers. Keep 1 metre distance
Place signs at entry points of shops, markets, supermarkets etc. instructing clients not to enter if Attend staff training
they are unwell Do not come to work if sick, wear a mask go to the doctor
Shared equipment like pens and Eftpos machine need to be sanitised between clients
Limit queuing set up signs ,serve people quickly to avoid congestion
Try to serve people quickly to minimise queuing and people gathering at entrances
Retail Outlets Safe Business Operations – Version 1 1 of 2 Retail Outlets Safe Business Operations – Version 1 2 of 2
Transport Providers This checklist is based Transport Providers This checklist is based
Checklist Checklist
Encourage outside gathering if possible
Minimise the number of customers to allow social distancing
Remind customers about your rules and control your customers
If possible set up hand sanitiser
If appropriate encourage online payment – cash less
Encourage clients to leave one contact details if possible, using own pen or sanitise pen between
users
This checklist will assist you in the things to do in your Do not use communal equipment or utensils unless sanitised between clients
transport areas outlets to prevent COVID-19 No sharing of kava bowl, food or drinks etc
TICK Handwashing should be done regularly No self-serve food areas, staff to serve food and drinks or use pre-packed lunches.
Encourage clients to wash or sanitise hands. Set up handwashing stations Try to keep drivers and passengers separate
On arrival to work wash your hands Check with ministry how many passengers you are allowed
Before handling customers, food or drinks Cleaning and disinfecting of high touch areas
After changing tasks Clean and disinfectant all surfaces like steering wheels, radio buttons, control panels etc
After smoking, coughing, sneezing, blowing nose, eating or drinking and using the toilet Internal areas of vehicles, planes, helicopters, internal and external areas of boats, doors, door
handles inside and outside, windows, seat belts etc
Service counters, stalls, tables, picnic tables, chairs, seats and rental desks etc
Equipment boxes, storage areas, first aid kits, food and drink containers etc
After handling money or bank cards (where it is not possible to wash hands, or use hand sanitizer,
consider staff handling money to wear gloves) Hand rails
Before and after cleaning and after removing gloves Sanitise brochures and price lists between users (plastic not paper)
How to minimise human contact Wash seats, head rests, tables and chairs between clients and disinfectant
Do not get close to customers. Keep 1 metre distance Cleaning and Equipment Hygiene Recommendations
Place signs at entry points and tell clients not to attend the trip/journey or enter if they are unwell Get fresh air where possible open windows
Ensure physical distancing by placing floor and deck signs to mark out 1 metre Handle passenger luggage wearing disposable gloves
Limit queuing so that people socially distance (set up signs) Encourage no spitting
Have entrance points and exits points separate if possible, one way in one way out Have toilets in working condition with running water for the hand basin, with soap (preferably
Transport Providers Safe Business Operations – Version 1 1 of 3 Transport Providers Safe Business Operations – Version 1 2 of 3
Transport Providers This checklist is based This checklist is based
Checklist Activities
Use disinfectant products that meet the requirements for effectiveness against COVID-19,
Activity 1 Activity 2
complies with environmental requirements. How to make a simple recipe for
Disinfectant recipe using bleach
gel hand sanitiser
Attend staff training Ingredients You can make your own disinfectant by diluting
1 cup of 91% isopropyl alcohol bleach with water:
Do not come to work if sick, wear a mask go to the doctor (also known as “rubbing alcohol”) 3 teaspoons of bleach to 1 litre of water or
½ cup of aloe vera gel according to directions on package
Shared equipment need to be washed or sanitised between clients i.e. Life jackets
15 drops of tea tree, lavender, lemon
Follow directions from your workplace safety officer warden or eucalyptus oil Caution
• Be careful when preparing this mix, as bleach is
Wash clothes/uniforms daily with soap and dry in the sun
1. Pour the alcohol into a medium container very strong and can burn your skin.
If you are required to share pens, sanitise between users (demo from trainer) 2. Add aloe vera gel. Aloe is a good way to soften • Put water in container first, then add the bleach
the skin as the chemicals are the harsh effects so it does not splash
of alcohol on the skin. You can use aloe vera gel • Do not get it in your eyes, as it will damage
straight from the plant or from the shop. them.
3. Add the essential oil. Tea tree, lemongrass • Make this mix in an open area so you do not
and eucalyptus oils are naturally antibacterial, breathe in the fumes.
making them great for homemade sanitisers. • Wear gloves if possible.
4. Whisk. To fully mix all ingredients, until they • Only use this disinfectant on hard surfaces. As
form a smooth gel. it will damage fabric.
5. Pour into bottle. • Do not mix with any other cleaners or chemicals
Trainer to demonstrate how to use. • Read instructions on container of bleach
• Wipe the area with bleach solution using
disposable paper towels or a disposable cloth
• If area is dirty wash with detergent first or soap
and water
• This disinfectant must be stored safely
• Made every 24 hours as it loses its strength
• Leave on surface for 10 mins, then rinse off.
Activity 3
Choose a surface in the

classroom to disinfectant;
follow the directions demonstrated
by your trainer using suitable PPE.
Transport Providers Safe Business Operations – Version 1 3 of 3 Activities Safe Business Operations – Version 1
Abbreviations
COVID-19 Coronavirus Disease 2019
ESTA Espiritu Santo Tourism Association
DoT Department of Tourism
HTAG Health Technical Advisory Group
COVID-19 Health Incident Management Team / National Health Emergency

IMT/NHEOC
Operations Center
IPC Infection Prevention and Control
MoH Ministry of Health
NDMO National Disaster Management Office
PPE Personal Protective Equipment
Q&As Questions & Answers
SOP Standard Operating Procedure
TC Harold Tropical Cyclone Harold
TCRRP Tourism Crises Response & Recovery Plan
The Triple C / 3Cs Clean, Caring & Checked
VCCI Vanuatu Chamber of Commerce and Industry
VCH Vanuatu Central Hospital
VHRA Vanuatu Hotels and Resorts Association
VPH Vanuatu Private Hospital
VTOA Vanuatu Tour Operators Association
WHS Workplace Health and Safety
WHSP Workplace Health and Safety Plan
50
Guidelines for Safe Business Operations in Vanuatu in the context of the COVID-19 pandemic Version 1

Vanuatu DoT - Safe Business Operations

Uploaded by

Copyright:

Available Formats

Vanuatu DoT - Safe Business Operations

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Vanuatu DoT - Safe Business Operations

Uploaded by

Copyright:

Available Formats

Vanuatu Guidelines for

Safe Business Operations

1. Policy Context & Purpose 6

3. Essential & recommended components of safe business operations 11

5. Accreditation & Compliance 25

6. What to do if a business encounters a COVID-19 case 28

7. Q&As for businesses 29

Gud helt mo bisnis emi laef.

Director Jerry Spooner

Prevent and redu

Pillar 1 - Safeguarding Health of Citizens & Visitors as

Scenario 2a • Risk communication Coordinated by MoH, DoT and Industry

• Prevention and mitigation

clusters of cases • Early detection and DoT and MoH

❯ basic health requirements for businesses in a pandemic situation

Note: The definition of essential services may change

Table 1.2. Overview of potential business measures

COVID-19 transmission situation

Exposure Containment Phase Mitigation Phase

Self-verification Open Open Open Partial open

Certification and audit Open Open Open Partial open

COVID-19 Safe Focal Point Open Open Open Partial open

Training Open Open Open Partial open

Customer registry Open Open Open Partial open

Work-at-home Open Open Open Partial open

Disinfection if close contact Open Open Open Partial open

Safe re-opening Open Open Open Partial open

Self-verification Open Open Partial open All closed

Certification and audit Open Open Partial open All closed

eg. Accommodation Training Open Open Partial open All closed

Customer registry Open Open Partial open All closed

Work-at-home Open Open Partial open All closed

Disinfection if close contact Open Open Partial open All closed

Safe re-opening Open Open Partial open All closed

Self-verification Open Open Partial open All closed

Certification and audit Open Open Partial open All closed

Training Open Open Partial open All closed

Risk communication to customers Open Open Partial open All closed

Customer registry Open Open Partial open All closed

Work-at-home Open Open Partial open All closed

Disinfection if close contact Open Open Partial open All closed

Safe re-opening Open Open Partial open All closed

❯ at least 50% isopropanol

COVID-19 Business Audits & Spot Checks, & Penalties

❯ Ministry of Health and its Health Technical Advisory Group (HTAG)

Serve people quickly to minimise queuing and people gathering at entrances

Minimise the number of customers to allow physical distancing

Remind customers about your rules

If possible set up hand sanitiser at the entrance

No sharing of kava bowl

Discourage hand shaking use the elbow bump

Before and after cleaning and after removing gloves

Encourage clients to wash or sanitise hands

How to minimise human contact

Do not get close to customers

Keep 1 metre distance

Ensure physical distancing by placing floor signs to mark out 1 metre

Limit queuing set up signs

Remove waiting areas or space seating 1 metre apart

Hand stair rails