Transfer and excursions

Obligations for transfers and excursions SIB/Privates providers

Passengers with similar symptoms to COVID-19 will not be admitted.
All the passengers must wear face covering.
When receiving the passenger at the beginning of the service, inform the preventive measures for minimizing the chances to spread the COVID-19 virus.
Post signs in visible places of the vehicle (entrance and toilets) displaying the COVID-19 prevention measures
Make alcohol-based hand sanitizers available for all passengers when they get on the transportation units.
Advise the group to observe the required social distancing measures while waiting for the vehicle, at the several stops, when getting on and off, and while inside the vehicle.
Social distancing measures will be required while descending the vehicle to observe the landscape, birdwatching or similar situations.
The guide will sit alone or next to the driver.
Personnel will wear cloth face covering and have available alcohol-base sanitiser to disinfect luggage, bags and other elements that can be handled by the personnel.
In case of regular tours, when passengers are not part of the same group, seats will be assigned in advance. The seat assigned to each passenger must be respected throughout the tour.
Implement vehicle sanitizing procedures. This includes all elements that were in touch with passengers and workers (pens, folders, microphone, mobile phones, bags, etc.). In addition, ensure the overall cleaning of the vehicle before and after each service, including, without limitation, seats, head restraints, banisters, glasses, door handles, toilets (if applicable).
Drivers should be trained on the use of gloves when cleaning and disinfecting the vehicle.
The luggage will be handled only by the driver and must be transported in the hold, including hand luggage. Passengers will have to drop it at the indicated place. To get your luggage back you will have to respect social distancing measures.
When the tour includes in its route: Restaurants, tea houses, national or public parks, or any shop that is planned to be visited, its operation must be authorized and must strictly comply with the protocol defined for each activity.
If a person exhibits respiratory symptoms or has a fever during the service, such person will have to be isolated in a place specifically set aside to such end, or kept separated from other people, by at least 2 metres/6.5-ft. The local Health Emergency System should be immediately contacted to have the person assessed.

Recommendations for transfers and excursions suppliers

It’s suggested to implement a temperature measurement system when passengers are getting on the vehicle.
Avoid as much as possible direct contact between passengers and staff.
Passengers will have to clean their shoes on a sanitizing mat everytime they get on and off the transport.
It is recommended that the seats adjacent to solo passengers should remain free. Only both seats will be occupied in the case of passengers traveling together and sharing a hotel room.
It is recommended that seats that can and cannot be occupied are pre-marked.
When possible, the driver will ventilate the vehicle.
It is recommended that the vehicle has a divider between the driver’s compartment and the passengers (in small vehicles).
Avoid any snack service, etc. to minimize the manipulation of elements and thus reduce the chances of direct contagion.

Gastronomy services at hotels and restaurants:

Obligations for Gastronomy service providers

Tables must be reserved in advance, in order to plan the number of diners from the previous day, foreseeing a prudent time of consumption for each reservation and compliance with social distancing.

A minimum distance of 2 meters must be maintained between the tables to guarantee the established safety distance between people.
In group cases, it will be possible to set up the tables in a separate room.
Employees in the restaurant must wear a face covering.
All people who carry out tasks in the establishments have to wash their hands regularly and obligatorily.
Each establishment must have adequate places to ensure a correct and frequent handwashing with soap and water (liquid/foam soap dispenser, paper tissues or hand dryers) and in addition hand disinfectants alcohol-based at 70%must be available (for example, gel alcohol) at the entrance.
Avoid laying down utensils, plates, glasses, etc. on the tables before customers sit down. A digital menu (QR code), menu via WhatsApp or a laminated paper menu for easy disinfection will be available.
Prioritize using single-use napkins and table linens
Place in visible places, the social distancing measures, adequate hand and respiratory hygiene, and recommendations in the presence of suspicious symptoms of COVID-19.
Secure daily disinfection of surfaces. The frequency of it must be appropriate to the traffic and people accumulation and the time of the year.
Ventilate closed rooms regularly (at least once a day).
Establishments must inform and train workers in recognition of symptoms of the COVID-19 and on prevention measures according to national regulations and official information.

Recommendations for Gastronomic services

If it is not able to maintain the minimum safety distance between workstations, consider installing physical measures (such as glass panels) which are easy and possible to clean frequently.
Indicate the maximum number of people per service area and check that it is not exceeded, complying with the distancing guidelines.
Consider to display the menu on posters, lecterns or blackboards, located outside and / or inside the establishment. Also present the menu in digital or laminated format to facilitate disinfection.
Consider establishing methods to identify potential cases by measuring body temperature, promoting self-report and carrying out simple questionnaires to detect possible symptoms prior to entering the workplace.
Consider establishing a crisis committee that involves all parties who will establish and monitor the protocol to be followed, as well as those responsible for ensuring its compliance
Establish measures to be adopted in the establishment to isolate a person who shows symptoms of COVID-19, for which it is suggested to have a room or area where the person with symptoms does not have contact with other people and wait until they are adequately evaluated. Proceed in accordance with the indications and protocols of the local health authorities of the jurisdiction.

Preparation of Box Lunches/Snacks

The preparación of box lunches and snacks will be guaranteed following the current regulation on food handling in the elaboration, service and storage of products, reinforcing its traceability system for raw materials and manufactured products, which ensure their monitoring and tracking.
In case each passenger wishes to prepare their box lunch, the guide / TC can suggest where to get the products safely to ensure hygienic preparation.

Guides, Tour Leaders & Airport Coordinator

Obligations for Guides, Tour Leaders and Airport Coordinator

Know and have Kallpa’s protocols to be followed.
During the briefing / welcome of the passengers, they will inform about the sanitary measures that govern each place in addition to their planned activities.
Have your own sanitary kit.
Use at all time face covering.
Have alcohol gel at the disposal of the paxs throughout the tour.
Keep the required social distancing and avoiding any greetings that involve physical contact, kissing, hugging or hand-shaking.
The specialized guide will make sure to apply all the relevant procedures and protocols for the transport of tourists, when it is included in the provision of services, and will comply with the guidelines set by the health authorities for the transfer of people in small and medium vehicles.
Establish and inform external meeting points in order to avoid crowds in passenger arrival areas, hotel lobbies, etc., preferably via digital means.
Plan all stops intended for the use of public restrooms in locations where proper hygiene of the facilities have been previously checked.
Disinfect working tools and instruments, such as pens, folders, passenger identification signs, badges, and personal items such as glasses, keys and mobile phones thoroughly and frequently.
It is advisable to use personal microphones. If they need to be shared, use disposable covers or plastic wrap so that they may be properly disinfected prior to and after handling.
Report and leave a record of any COVID-19-related incident that may take place during the tour or guided visit.

Recommendations for Guides, Tour Leaders, Airport Coordinator

They will try to avoid crowds and spend a long time in closed places or poorly ventilated places.
Before the starting of the activity ensure that the vehicle was ventilated.
Inform the cancellation or rescheduling policy of the provision of the service in the presence of symptoms compatible with COVID -19 disease in passengers, visitors or guides.
It is suggested that each passenger bring their own equipment and personal items to carry out the activity such as binoculars for birds watching, trekking pole, sanitary kit, individual box lunch, individual waste bag, among others. If provided by the guide ensure the correct disinfection.
Use a checklist to make sure that all safety and personal protection equipment required for performing the activity and preventing the spread of COVID-19 is available
Be aware of the responsibility involved and the role appointed in the crisis committee to guarantee compliance with the protocol to be followed.
In activities that involve picking up passengers at accommodation facilities, tour guides should approach the front-desk staff to give their name and wait for the passenger outside the facilities, as long as permitted by weather conditions.
Check that passengers and/or visitors use their personal protection equipment properly throughout the activity. Make sure that face masks cover nose, mouth and chin and that the required social distancing is kept.
Check that no items belonging to the passengers or visitors have been left in the vehicle. If a lost item is found, place it inside a bag to be returned to the operator’s agency or hotel later. Once the vehicle has been checked, wash hands immediately.

Accommodation Suppliers

Accommodation suppliers obligation

All personnel having direct contact with guests & guests must wear face coverings inside the establishment (if it is so required under local regulations).
Implement a temperature measurement system at the entrance of the facility for guests and personnel.
Each guest must carry their luggage.
Breakfast/Meals: there will be no buffet breakfast in all the hotels. Roomservice, à la carte breakfast or take away service will be prioritized (depending on the hotel). Guests will choose the option during check- in. Reduced capacity in restaurants. Avoid laying down utensils, plates, glasses, etc. on the tables before customers sit down. A digital menu (QR code), menu via whatsapp or a laminated paper menu for easy disinfection will be available.
Make alcohol-based hand sanitizers available in all shared spaces and ensure that water and soap are available in restrooms and that there is always adequate supply.
Arrange tables, chairs, other furniture so as to ensure that the minimum safe distance is kept in breakfast, dining and multipurpose rooms.
Workers must be trained and educated on how to detect COVID-19 symptoms and on COVID-19 prevention measures as per the official information disseminated by the Ministry of Health of the Argentine Republic.
The hotel must contact the jurisdictional health authority through the mechanism established by it, the presence of guests with symptomatic manifestations.
In cabins, hostel rooms and tents in campsites, sanitization of sleeping bags and daily ventilation will be carried out. In the tents it will be done once the passenger checks out. Thorough cleaning will be applied to surfaces and elements such as tent rods, canvas covers, fasteners, etc.

Recommendations for accommodation service providers.

It is suggested to digitize the check-in / check-out process with the aim of minimizing interactions between people and surfaces. Physical distancing will be maintained during the process. Avoid the use of pen and cash payments.
The establishments will have more exhaustive cleaning and disinfection protocols:
- Each work space and customer service area must have intensified cleaning and disinfection schedules for all the usual contact surfaces of workers and guests. The frequency will be established depending on the traffic and number of people, ensuring surface cleaning and frequent contact at least three times a day.
- Ventilation:

a) Adopt the necessary measures for daily and recurrent ventilation of common spaces.

b) Those common spaces that do not have the possibility of complying with the necessary ventilation (fixed window spaces without openings to the outside) should be restricted in their use.

c) The spaces of constant circulation of people must have permanent ventilation.

Diffuse recommendations from the National Ministry of Health and the local health authority. Display OFFICIAL prevention information and telephone numbers that the Ministry of Health of the Nation and the local authorities have determined for the attention of the coronavirus problem in common circulation spaces.