PROTOCOLS OF EVENTS
THE PURPOSE
This protocol aims to guarantee ideal health and hygiene safety conditions for the public involved in the holding of face-to-face or hybrid events.
In it, we expose the procedures adopted and/or to be adopted, according to global hygiene standards, norms and hospitality behaviors, following all the recommendations of local, national and international official bodies, as well as references from countries that preceded the Brazilian epidemic. .
Information
CERTIFICATIONS
RESPONSIBLE TOURISM
The Ministry of Tourism certifies, through the Responsible Tourism seal, hotels that comply with official and specific protocols in the prevention of Covid-19.
Ouro Minas meets all basic, specific, essential and transversal protocols approved by Anvisa, becoming one of the first certified hotels in Brazil.
INSURANCE EVENT
The seal is granted by the Government of Minas Gerais to establishments, cultural, tourist activities and events that comply with health protocols defined during the period of gradual resumption of economic activity in tourism in Minas.
Once again Ouro Minas takes the lead and becomes one of the first establishments for events certified by the state government.
ACCESS
MORE EXPENSIVE
Mandatory use of a mask for organizers, participants and suppliers, which can be provided by the organization of the event or hotel, if the user does not have one.
BODY TEMPERATURE
Body temperature measurement of organizers, participants and suppliers, at the entrance of the hotel, even before having access to the premises. Persons with a temperature above 37.8℃ will not be able to work or participate in the event.
GROUP OF RISK
Recommend that people belonging to the risk group (over 60 years old, pregnant women and those with chronic diseases) do not participate in exhibitions, congresses and seminars.
VALETS AND MESSENGERS
Valet service will not be offered to organizers and participants. Car parking must be done by the owner of the vehicle, under the guidance of the hotel's security.
SANITIZATION OF HANDS
Upon entering the hotel, organizers and participants are recommended to go to the restroom to wash their hands.
PERSONAL USE OBJECTS
Decontamination points must be set up at the entrance of each event space containing a 70% alcohol dispenser, disposable tissues and a disposal basket, for cleaning bags and objects.
70% ALCOHOL DISPENSER
Make 70% alcohol available at strategic access points for organizers, participants and suppliers, such as entrances, secretariats, accreditations, workstations and restrooms, as well as within the spaces used.
ADMISSION AND ACCREDITATION
ACCREDITATION
Accreditation should preferably be carried out by virtual/electronic means. In case of face-to-face accreditation, pens and other materials in common use must be sanitized after each use with 70% alcohol.
SPACING
Adopt distance devices between attendants and the public at information desks, ticket offices, accreditation, among others.
STEPPED ENTRY
Whenever possible, adopt a time schedule for the public, so that entry and exit are staggered.
DEMARCATIONS
Demarcate positions for queue management, respecting the distance of 2 meters between people, as well as the suggested route, in order to avoid agglomerations and flow and against the flow of people.
TICKETS
Tickets should preferably be purchased by virtual/electronic means. It is recommended that the conference be visual or done through optical QR Code readers, without manual contact by the receptionists.
BOX OFFICE
If there is a ticket office at the event, install a protective barrier between attendants and participants, and demarcate positions at the queue formation place, respecting the distance of 2 meters between people.
SPACES
CAPACITY
Reduction of space capacity in order to meet safe distancing recommendations. Capacity is informed in the contract proposal for the event, under penalty in case of non-compliance.
INFORMATION
OF CAPACITY
Information in a visible place to all participants of the maximum safe capacity of caof the event space.
MOUNTING
Both in auditoriums with fixed chairs and in auditoriums to be assembled (mobile chairs), the seats must be interspersed so that one occupant is not facing the other. In auditoriums with fixed chairs, demarcate the seats that cannot be occupied.
ENTRY OF PARTICIPANTS
Establish schedules in different lanes for access of participants and control entries and exits, obeying the maximum capacity of participants in each space.
CAPACITY CONTROL
Carry out entry and exit control to ensure the capacity limitation of people at the same time in the place, in addition to using as many entrances as possible, to allow greater distance.
DEPARTURE OF PARTICIPANTS
Stagger the exit by rows of seats, in order to avoid crowding in stairs, doors and corridors. The exit should start in the rows closest to the exit, ending in the most distant ones, thus avoiding the crossing between people.
INTERVALS
Organize breaks in order to avoid agglomerations and maintain distance, changing schedules and audiences whenever possible.
ELEVATORS
Recommend the use of only three people at a time, when not in common contact. In addition, the floor marking was carried out respecting safe distance.
COMMON AREAS
Reducing the number of seats as a way to reduce the number of people in these places, seeking to keep the minimum safe and recommended distance of 1.5 m.
INFORMATIVE/EDUCATIONAL VIDEO
Play video with informative and educational instructions at the beginning of each event. In the absence of speech therapy material, provide information verbally.
COMMUNICATION
Provide information in strategic areas of movement for participants on distancing people, safety guidelines and Covid-19 prevention measures.
REFERENCE PERSON
Assign a reference person for attendees to use as a resource if they develop symptoms during the event.
PROMOTIONAL MATERIAL
Avoid providing promotional materials and giveaways to the public. In case of distribution, the kits/materials must be kept in quarantine for three days, and the employees responsible for the delivery must, before distribution, sanitize their hands with soap and water or 70% alcohol.
PROMOTIONAL ACTIONS
Food for tasting, publicity actions with characters and leafleting are prohibited, as well as customer service in common areas, as well as autograph sessions and photos and strategies that delay the public's departure, such as coffee, waiting chairs and areas children.
STANDS
LOCALIZATION
Demarcate positions in the stands that ensure a distance of 1 meter between people, including exhibitors and employees.
CAPACITY
Inform in a visible place the maximum number of people allowed inside each booth.
70% ALCOHOL
Install at least one 70% alcohol point in each booth.
CLEANING
Hygienize the surfaces of the stands frequently, with detergent and sanitizers regulated by the competent body, following the manufacturer's guidelines.
ENTRY
Each booth must have only one entrance.
DISTANCE
External waiting must ensure a distance of 1 meter between people, with the appropriate markings.
FOOD
SPACE
Provide food spaces with safe spacing of 2m between tables and 1.5m between seats. If necessary, carry out feeding scales obeying the maximum capacity of participants in the space.
SERVICE
Served individually, through platters or kits. The items served must be single-portioned and protected with a physical barrier of paper or plastic. When offered in a buffet system, it will be served by the brigade of waiters with a safe distance between employees and the public.
DRINKERS
Only the water dispenser for disposable cups is allowed, which are provided to the public.
DISTANCE
Demarcate the place for queue formation, respecting the distance of 2 meters between people.
CUTLERY AND SACHETS
Offer sanitized cutlery in individual paper packages (or disposable cutlery), in addition to keeping plates, glasses and other utensils protected. Only the use of single-use sachets is allowed.
UTENSILS
Offer paper napkins and disposable cups to the public, or sanitize utensils according to sanitary standards.
CLEANING
Disinfect support surfaces and food sideboards every hour, or whenever necessary, with detergent and sanitizers regulated by the competent body, following the manufacturer's guidelines.
CLEANING
HEAVY CLEANING
Organize shifts specifically for the heaviest cleaning, without contact with the other activities of the event.
MAINTENANCE CLEANING
Disinfect all common areas and high-contact surfaces (handrails, information desks, restrooms, garbage disposal areas) at least four times a day or whenever necessary. Disinfection must be done with detergent and sanitizers regulated by the competent body, following the manufacturer's guidelines.
MATERIALS AND EQUIPMENT
Frequently sanitize all material and equipment that enter the events.
TRASH
Separate garbage with potential for contamination for disposal (such as gloves, masks and PPE) and use only bins with a pedal-operated lid.
BATHROOMS
VENTILATION
Keep the access doors to the toilets open as a priority to benefit from ventilation.
ACCESS
Adopt mechanisms to ensure the distance of 2 meters between people moving and waiting to access the restrooms, as well as limiting access to their capacity to use.
COMMON USE MATERIAL
Keep soap dishes and towel rails stocked with liquid soap, disposable paper towels and 70% alcohol.
