The Ministry of Tourism, Wildlife and Antiquities (MTWA) and the Uganda Tourism Board (UTB) have designed a protocol on the preparedness and response for Covid-19 outbreak for the tourism and hospitality industry in Uganda mainly to assist and guide tourism and hospitality enterprises along the tourism value chain during the Covid 19 -post lockdown.

The Board strongly recommends that tourism and hospitality enterprises along the chain follow these guidelines to be a part of the mitigation and recovery mission for the betterment of the tourism industry.

The management of the hospitality enterprises must educate all categories of staff of the critical importance of these procedures designed to make sector operations safe for both guests and staff. It must also be noted that any instructions issued by the government from time to time should be binding.

 

Tourist Accommodation Establishments:

Tourist accommodation establishments are susceptible to the contagion because they are visited by large numbers of people from different geographical horizons who interact among themselves, management and with employees.

Attention should be made to the aspects of lodging and other services like food and beverage, cleaning and the interactions specific to these establishments (guest-guest, guest-staff, and staff-staff).

Social distancing measures, hand cleaning, and respiratory hygiene in an accommodation facility:

Social distancing measures together with frequent hand hygiene and respiratory etiquette are the main measures to prevent transmission of COVID-19. Although it is probable that guests are already familiar with these measures, they should be reminded as a form of hospitality.

The following measures that have been communicated by the Ministry of Health, Local Health Authorities and World Health Organization should be strictly adhered to all times:

• Social distancing includes refraining from hugging & shaking hands with guests as well as among fellow staff. It involves maintaining a distance of at least 1m (3 ft.) and avoiding anyone who is coughing or sneezing.
• Hand hygiene means regularly and thoroughly cleaning hands with an alcohol-based hand rub or washing them with soap and water. Also avoid touching eyes, nose, and mouth. Hand disinfection is indicated after exchanging objects (money, credit cards) with guests.
• Respiratory etiquette means covering mouth and nose with bent elbow or tissue when coughing or sneezing. The used tissue should be disposed of immediately in a bin with a lid
• All indoor areas such as entrance lobbies, corridors and staircases, escalators, elevators, security guard booths, office rooms, meeting rooms, cafeteria should be mopped with a disinfectant (1% sodium hypochlorite orphenolic disinfectants).
• For metallic surfaces like door handles, security locks, keys etc. 70% alcohol can be used to wipe down surfaces where the use of bleach is not suitable
• Kindly refer to the WHO guidelines, central government and local health authorities for additional information on appropriate disinfectants
• Based on the projected occupancy levels the hotel may define/pre-plan the operational timings of each of the areas and convey to the guests accordingly.

For Information You can view STANDARD OPERATING PROCEDURES FOR THE HOSPITALITY ENTERPRISES DURING THE COVID-19 OUTBREAK