COVID-19 HEALTH AND SAFETY PROTOCOLS FOR THE GHANA TOURISM

SECTOR
“Building Resilience into The Future”

INTRODUCTION
Covid-19 is a rolling ball and given its evolving nature, the protocols governing the sector will
be revised periodically based on advise and directives from the Presidential Task Force on
Covid-19. The Ghana Tourism Authority under the auspices and approval of the Ministry will
update these protocols periodically.

`PURPOSE OF THESE PROTOCOLS

These protocols are to keep visitors, employees, vendors and the entire value chain of Tourism
safe as we gradually ease restrictions.
The operational protocols will always be issued consistently under the operational guidance of
the Presidential Task Force on COVID-19 and are advised by the health experts among other
things.

GOALS AND OBJECTIVES

The protocols are to strengthen the Tourism sector’s resilience to COVID-19 and safeguard all
stakeholders within the tourism value chain including employees, communities, visitors and the
like.
The specific objectives include:
 Provide guidelines to enable consistency in the protocols across the sector.
 Support health and economic risk management in the tourism industry.
 Provide a framework to drive quality assurance, monitoring and evaluation of the
protocols.
 Maximise effective recovery of the sector by facilitating and improving the flow of
information and coordination.
 Enhance and coordinate intelligence gathering and information sharing in the industry.
CORONAVIRUS PRECAUTION
'Don't be scared. Just take care'

Wear face masks all the time.

Avoid handshakes.

Wash your hands thoroughly with soap under running water.

Avoid crowded areas.

Maintain a distance of at least one meter.

Avoid touching your face , mouth, ears, nose etc.

Reduce close contacts with people (no matter how close they are to you).

Wipe and disinfect your phone & exposed surfaces with sanitizer.

The longer the interaction, the greater the risk (make your meetings short).

Cook food and meat thoroughly.

As much as possible, interact in open and well ventilated areas.

Avoid contact with live animals and pets.

Don’t self-medicate! Visit a hospital for assistance.

Avoid contact with people with Flu-like symptoms.

Avoid non-critical travel to Corona infected countries/ places.

COMMUNICATION

 Develop a jingle to educate the public on the precautionary measures of COVID-19 in

your establishment.

 Design posters depicting the precautionary measures to educate the public on COVID-19.
  Provide the Ghana Tourism Sector Journey Map and Tourists DOS and DON’TS
documents to guests once they confirm reservation.

 Distribute posters and circulate jingles to the public through GTA social media platforms,
and other official platforms.

 Meet with stakeholders in your establishment to discuss measures to be taken to address

their concerns.

 Hold a virtual consultative meeting with stakeholders to discuss the interventions that the
sector ministry and Government can make to address their concerns in these challenging
times.

INTERVENTIONS BY GHANA TOURISM AUTHORITY UNDER THE AUSPICES OF

THE MINISTRY OF TOURISM, ARTS AND CULTURE.

Distribution of Personal Protective Equipments (PPE's) i.e. veronica buckets, face masks, hand
gloves, temperature guns, liquid soaps, towel tissues
to tourism stakeholders to help cushion them.

GOVERNMENT INTERVENTION TO DATE

Stimulus package of 1 billion Ghana Cedis to MSME’S which includes those in the tourism
sector. This will benefit over 200,000 industries in the country who are going through
challenging times in these pandemic era.

3bn Ghana cedis loan facility which is being funded by selected banks to cushion industries
which include hotels among others.

9m dollar grant from the world bank which will benefit the development of tourism in Ghana in
the wake of COVID-19 pandemic.
50% reduction of Electricity Bills for a period of three months (April – June 2020).

OPERATIONAL GUIDELINES FOR TOURISM ENTERPRISES

All facilities are to observe and ensure the following:

i. Display of “No Mask No Entry” signage.
ii. Wearing of nose mask and protective wear by staff.
iii. Observe social distancing.
iv. Provision of hand-washing apparatus (soap and running water with tissue). Staff and
guests must wash hands regularly as they may have cleaned or touched objects or
surfaces such as door handles, hand rails etc. that may have been contaminated by staff or
guests.
v. Provision of alcohol based hand sanitisers (70%) at public areas.
vi. Disinfect all surfaces e.g. Floors, tables, chairs, counter tops, telephones, key card,
computers etc. with bleach or alcohol based sanitizers effective against bacteria and
viruses.
vii. If a member of the staff reports symptoms associated with COVID 19 (respiratory,
cough, fever, fatigue etc.), the worker must immediately stop work and seek medical
assistance. The staff should stay isolated in a suitable room while the medical services are
notified.
viii. The symptomatic worker should be provided with disposable tissues and a mask that
should be worn when other persons are present or when having to go out to public areas.
ix. Staff who report from home that they are ill should be advised to stay at home and seek
medical attention.
x. Temperature check of guest and staff must be done.
xi. Ensure that suppliers of goods and services follow safe systems of work and also have
hygiene protocols in place for the prevention of the spread of COVID-19.
xii. Contact information of all guest should be taken and stored.
xiii. Each establishment must set up a task force to ensure compliance of the operational
guidelines.

B. ACCOMMODATION

1. All Accommodation establishments (Hotels, Guest Houses, Hostels and Serviced Apartments
etc.) must operate with the following measures;

i. Display No Masks No Entry at the gates.

ii. Observe social distancing.
iii. Provision of soap and running water, hand sanitisers and paper towel at public areas.
iv. Dispose of used paper towel in a bin immediately.
v. Reception desk staff, if possible, should not be older persons or persons with underlying
health conditions.
vi. The reception desk should have immediately available the telephone numbers of the
health authorities, medical centres, public and private hospitals, and assistance centres for
use.
vii. Regular disinfection of surfaces. Where use of bleach is not suitable, e.g. telephone,
remote control equipment, door handlings, buttons in the elevator, baggage etc. then
alcohol based sanitiser (70%) could be used. Gloves are recommended for all
housekeepers and porters.
viii. All rooms and public areas should be ventilated daily.
ix. Housekeeping and cleaning staff should inform the management or the reception desk of
any pertinent incidents, including possibly sick guests in their rooms. They must treat all
this information with confidentiality.
x. If a guest or staff develops symptoms of acute respiratory infection, efforts should
immediately be made to minimize contact of the ill person with all guests and staff of the
establishment. Reception or other hotel staff should follow precautionary procedure when
a guest develops signs and symptoms indicative of COVID-19.
 xi. Reduce the number of persons in elevators and service lifts at any particular time to
ensure sufficient space between them when confined in lifts. Provide guidance on the
suitable number of persons per lift (Maximum two persons per lift).

2. Hostels may operate but may only admit one person per room.

C. FOOD AND BEVERAGE (RESTAURANTS, CHOP BARS, SNACK BARS)

1. All Food and Beverage establishments (Restaurants, Highway Rest Stops, Fast Foods,
Coffee/Tea Shops, Snack Bars, must operate with the following measures;

i. Display No Masks, No Entry, boldly at the entrance.

ii. Limit the number of guests for dining to 50% of current carrying capacity of the
restaurant to ensure adequate spacing for seating and to maintain social distancing of at
least 1 metre.
iii. Regular disinfection of surfaces. Where use of bleach is not suitable, e.g. telephone,
remote control equipment, door handlings, buttons in the elevator, etc. then alcohol based
sanitiser (70%) could be used.
iv. Provision of soap and running water and hand sanitisers with paper towel at public areas
v. Buffet style of service is not recommended to limit communal handling of serving
cutlery.
vi. When necessary, change tongs and ladles more frequently, always leaving these items in
separate containers. Clean and disinfect the buffet surfaces after each service.
vii. Guests should be reminded when entering and leaving the restaurant, breakfast, or dining
room to disinfect their hands with disinfectant gel, preferably located at the entrance to
those facilities.
viii. All dishes, silverware, glassware, crockery and cutlery should be washed and disinfected
in a dishwashing machine, including items that have not been used, as they might have
been in contact with the hands of guests or staff. In a manual process (wash, disinfect,
 rinse), taking the maximum level of precautions as well as drying using disposable paper
towels.
ix. Wearing of mask and protective wear by staff.
x. Kitchen staff must wash hands with soap and running water frequently (maximum every
20mins.) Dispose of used paper towel in a bin immediately

2. Night Clubs are to remain closed until further notice (Guidelines are yet to be drafted).
3. Drinking bars and Pubs may operate with enhance hygienic measures.
i. Provision of hand-washing apparatus (soap and running water with tissue).
ii. Provision of Hand Sanitisers at public areas.
iii. Adequate spacing for seating to allow for social distancing of 1 metre (2 per table).
iv. Regular disinfection of surfaces. Where use of bleach is not suitable, then alcohol based
sanitiser (70%) should be used.
v. Use of disposable cups.

D. ENTERTAINMENT ENTERPRISES (MOVIE HOUSES)

i. All Movie Houses are to remain closed.

ii. All Public Swimming Pools are to remain closed.

E. TOURIST SITES AND ATTRACTIONS

i. All Tourist Sites and Attractions are to remain closed. They may apply to the Tourism
Authority to be allowed to open after they have put in place precautionary measures. The
Tourism Authority will inspect such measures before allowing them to operate.

ii. All beaches are to remain closed.

F. TRAVEL TRADE BUSINESS

1. TRAVEL AGENCIES
All Travel Agencies dealing with ticketing of domestic airlines should strictly observe all the
enhanced hygiene measures and protocols including the

i. No masks, no entry.
ii. Provision of hand washing apparatus (soap and running water with tissue).
iii. Provision of Hand sanitizers.
iv. Adequate spacing of minimum of 1 metre for guests.

2. CAR RENTALS
Car rentals operators should strictly observe the enhanced hygiene measures and protocols
including:
a. No masks no entry.
b. Provision of hand sanitizers in each vehicle.
c. Provision of hand washing apparatus (soap and running water with tissue) at offices of
operators.
d. Vehicles must be disinfected regularly including handles, seats and dashboards.
e. Drivers and passengers must wear masks.
f. Operators must observe physical contact protocols by ensuring adequate space for
passengers.

G. EVENTS CATEGORIES:

LARGE EVENTS

These events include Concerts, Carnivals, Festivals, Sports Events and Specialty.

Events such as Beach Parties etc.

Audience Size is usually 500 to 20,000+.

The Audience and General Environment is Largely difficult to control.

Will not be easy to enforce Safety Guidelines.

CORPORATE EVENTS

These are more controlled events (scripted) such as Seminars, Conferences,

Symposia, Launches, Banquets, Award Ceremonies(E.g. Ghana Music Awards) etc.

Mainly held for Corporate Organizations and Government Agencies.

Audience Size is usually 50 – 3000.

The Audience and General Environment is quite easy to control.

Will be easy to enforce Safety Guidelines with full co-operation of the Events

Industry Stakeholders and Corporate Ghana.

SOCIO-CULTURAL EVENTS

These are Engagements, Weddings, Outdoorings, Parties, Funerals etc..

Mainly held for Family and Friends.

Audience Size is usually 100 – 1000.

The Audience and General Environment is quite easy to control with the full cooperation of Guests and
Vendors.

EXPERIENTIAL EVENTS

These are Floats, Face to Face Marketing Activations etc..

Audience is mainly Pedestrians.

Audience Size is usually 5 – 100.

The Audience and General Environment is Not Easy to Control.

THE EVENT INDUSTRY PROPOSED GUIDELINES:

Events shall be managed by accredited agencies and personnel only.

A. LARGE EVENTS

Large events are suspended until further notice.

B. EXPERIENTIAL EVENTS

Face to Face Marketing Activities can take place with audiences up to 20.

Floats and other such activities that will attract large gatherings are suspended.

There would be a gradual roll-out of these events to effectively contain the spread of

COVID-19.

C. CORPORATE EVENTS

1. VENUE CAPACITY AND AUDIENCE SIZE

Venues must operate at 30% – 50% of capacity to ensure social distancing rule

of 2metres is adhered to.

2. PLANNING AND SET UP:

i. Health and safety officer must be appointed for every event to ensure that the

health and social distancing protocols are strictly followed.

ii. Hands should be washed and sanitized before and after set up.

iii. Face masks should be worn AT ALL TIMES during set up.

iv. Disinfecting of venues before set up. The association must agree with the relevant

authorities on general standards and accredited companies to offer these

services.

3. MAIN EVENT:

GUEST MANAGEMENT

i. Mandatory checking of temperature with infrared thermometer before entry.

ii. Display of “NO MASK, NO ENTRY” signage. Event agencies must have on hand

Gloves and Face masks to ensure full compliance.

iii. Sanitization stations (Hand washing and Sanitizers) should be provided; guests

should sanitize hands before entry.

iv. Sanitizing stations should be further placed at vantage points around the

venue.

v. Availability of tissue and waste disposal bins placed at vantage points.

vi. Guests’ attendance should be by Invitation only and contact details and

residential addresses should be taken for contact tracing.

vii. Ushers are to direct guests to their seats one after the other to ensure social

distancing.

viii. Seating should be spaced at least 2 meters apart.

ix. For banquet set up, there should be 4 seats per round table and 3 seats per

rectangular table.

x. Health and Safety announcements should be made intermittently to educate

guests on COVID-19 prevention protocols.

xi. Guests should remain in their seats during entertainment and dancing must

be done by seats.

xii. Guests should not exit at the same time; ushers should ensure that guests

leave one after the other.

xiii. Group photography must observe social distancing and must be restricted to

only the key players.

PUBLIC ADDRESS AND SOUND SYSTEM MANAGEMENT

i. Sound System suppliers must provide enough microphones for

performances so that multiple artists do not use one microphone.

ii. There should be a dedicated Microphone for the MC only.

iii. There should be an officer in charge of wiping /sanitizing microphones.

before passing it on to other speakers. As much as possible, enough

microphones should be provided.

iv. In a controlled event, organizers should encourage the use of lapel

microphones by guest speakers.

v. The only people permitted to remove face mask is a guest giving a speech

or an artist performing.

CATERING

vi. Buffet food service is cancelled.

vii. Food if necessary should be packaged for take-away only.

viii. If plated service is required, it should be subject to engagements with

hotels and catering services in order not to compromise the guidelines.

ix. Water and Beverages are to be served in disposable bottles and cups

only.

xii. Guests should remain in their seats during entertainment and dancing must be

done by seats.

xiii. Dancing – only Celebrants will be allowed to dance on dancefloor whilst still

observing social distancing.

xiv. Cutting of cake to be done by couple only.

xv. Throwing of bouquet must be avoided.

xvi. All gifts should be in cash, mobile money or gift vouchers as much as possible.

xvii. Guests should not exit at the same time; ushers should ensure that guests leave

one after the other.

xviii. Group photography must observe social distancing and must be restricted to only

the key players.

PUBLIC ADDRESS AND SOUND SYSTEM MANAGEMENT

i. Sound System suppliers must provide enough microphones for performances so that

multiple artists do not use one microphone.

ii. There should be a dedicated Microphone for the MC only.

iii. There should be an officer in charge of wiping /sanitizing microphones before passing.

it on to other speakers. As much as possible, enough microphones should be provided.

iv. The only people permitted to remove face mask is a guest giving a speech or an artist

performing.

CATERING

i. Buffet food service is cancelled.

ii. Food if necessary should be packaged for take-away only.

iii. If plated service is required, it should be subject to engagements with hotels and

catering services in order not to compromise the guidelines.

iv. Water and Beverages are is to be served in disposable bottles and cups only.

E. VENUE GUIDELINES

For both corporate and social events, venue management should observe and ensure the

following guidelines:

1. All venues are to operate at 30% - 50% of their capacity.

2. All venues are to be disinfected before and after events.

3. Venues and authorities must agree on standard disinfection across board.

4. Washrooms are to be washed and cleaned every hour.

F. COMPLIANCE

1. To ensure that agencies and venue (hotels, convention centers etc.) are on the same

page, both parties will have to sign off on the floor plan for the event. The floor plan

should be strictly adhered to, and also displayed during the event for proper checks

by regulatory bodies, especially security agencies.

2. The Association is to form a task force to undertake a peer review of members’ work
to ensure that they comply with the guidelines.

A. TOURIST SITES AND ATTRACTIONS

iii. All Tourist Sites and Attractions may apply to the Ghana Tourism Authority to be
allowed to open after they have put in place precautionary measures. The Tourism
Authority will inspect such measures before allowing them to operate. For the avoidance
of doubt, these measures include:

a. Enough Veronica buckets together with tissues and stand-alone sanitizer

dispensers shall be positioned strategically at venue entrances in a manner as to
prevent queueing and crowding. People in a queue must stand at least a meter
apart.
b. Strictly washing of hands before entering a site or attraction
c. Mandatory wearing of face masks before entry.
iv. Observing strict social distancing of not less than 1 metre.
v. Maximum of 100 people at a time
vi. Provision of designated isolation areas in their facilities

B. NIGHT CLUBS AND DRINKING BARS

i. All Night Clubs and Drinking Bars must remain closed.

All enquiries must be directed to the Chief Executive of the Ghana Tourism Authority via
info@visitghana.com or info@ghana.travel

Operational Guidelines for Tourist sites and Attraction

All Tourist Sites and Attractions may apply to the Ghana Tourism Authority to be allowed to
open after they have put in place precautionary measures. The Tourism Authority will inspect
such measures before allowing them to operate.

For the avoidance of doubt, these measures include:

 a. Display of “No Mask No Entry” signage to ensure mandatory wearing of face mask
before entry
b. Provision of adequate hand-washing apparatus (veronica buckets, soap and running water
with tissue) to ensure strict washing of hands before entry and regularly within for both
Staff and guests.
c. Mandatory checking of temperature with the infrared thermometer before entry.
d. Contact details of all guest should be taken.
e. Observing strict social distancing of not less than 1 metre. Patrons in a queue must
maintain a distance of at least 1 metre apart.
f. Time must be allocated before start of the tour to educate guests on the danger of Covid-
19 and the need to observe all social protocols.
g. Display the telephone numbers of the health authorities, medical centres, public and
private hospitals, and assistance centres for use at the front office.
h. Provision of designated isolation areas in their facilities.
i. Disinfect all surfaces e.g. Floors, tables, chairs, counter tops, telephones, key card,
computers etc. with bleach or alcohol based (70%) sanitizers effective against bacteria
and viruses.
j. Adequate, spacious and Covid-19 friendly washrooms would be highly recommended.

REFERENCES:
SOURCES CONSULTED

PUBLIC ENTITIES
Presidential Task force on COVID-19
Ghana Health Service
Ministry of Health
Ghana Standards Authority
Ministry of Tourism Arts & Culture
World Bank Group
World Health Organisation
UN World Tourism Organisation
World Travel and Tourism Council
NOTE: Several other countries were included in the benchmarking

PRIVATE ENTITIES:
Africa Tourism Partners
National Board for Small Scale Industries
Ghana Tourism Federation
Ghana Hoteliers Association
Ghana Progressive Hotels Association
Hospitality Association of Ghana
Tour Operators Union of Ghana
Restaurants Association of Ghana
Chefs Association of Ghana
Traditional Caterers Association of Ghana
National Drinking Bar Association of Ghana
Ghana Drinking Bar Association of Ghana