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Health and Sanitation Plan

The health and wellbeing of our guests and employees are of utmost importance to us. While we strive to provide an enjoyable and carefree experience at our hotels and resorts, we have enhanced our protocols for health and sanitation during the period of Covid-19. We follow all directions from the Cypriot government as well as recommendations by the WHO to ensure the highest level of safety and security possible. Historically our properties have always benefitted from generous space in our public areas for maximum privacy. Below we have outlined some of the measures that we are taking to prepare you for what to expect while staying at one of our properties:

Overall rules and recommendations:

-The use of face masks is mandatory in all public indoor areas except while at the table in the restaurants and in the gym.
-We will minimise the physical contact you will have with our staff members wherever possible (contactless payments, cleaning of your room while you are absent, etc.).
-All our staff will be wearing personal protection equipment (PPE) wherever this is required (masks or shields, gloves, etc.).
-Social distancing is mandatory in all public spaces (restaurants, pool area, lobby, spa, beach, etc.). At our beach and pool areas, for example, sunbeds will be placed 4 metres apart; similarly, only 4 guests are allowed in an elevator at once. Similar restrictions apply at our bars and restaurants.
-Cleaning intervals have been increased in our public spaces, and the appropriate cleaning agents are being used.
-Hand sanitizer will be widely available for your protection.

Food & Beverage:

-All reusable items (crockery, salt and pepper mills, etc.) will be sanitised for each guest.
-Reservations are required to ensure limited occupancy at all times.
-Buffet service will be amended to reduce interaction with other diners and wait times.
-Menus will be either single use or sanitised before each guest.
-Room Service delivery will be amended to reduce interaction in the room.

Travel Arrangements:

Please click here to view your travel arrangements to Cyprus and ensure the capture of all necessary information required by the Health authorities.


Government Protocol on Hotel operations

Precautionary measures against the spread of COVID-19 for hotels and tourist accommodations

The Health Services of the Ministry of Health, as part of a series of instructions to health professionals to prevent the spread of COVID-19, urge hotel and tourist accommodation executives to apply the following protection measures.

It is understood that the term tourist accommodation also includes workers' rest spaces. It is noted that for the purposes of these instructions, all staff who come into contact with the public or with places visited by the public, as well as suppliers, are considered as employees in hotels and tourist accommodations. These measures should be considered as the minimum to be applied. Accommodation executives are advised, in addition to these measures, to formulate extra ones in accordance with the configuration and conditions prevailing in their premises. These measures should include the handling of any suspected case of COVID-19 infection, whether it concerns an employee or a customer. To this end, the Ministry of Health's document entitled "Guidelines for dealing with coronavirus issues (SARS-CoV-2) in workplaces" is used, which is available on the website: https://www.pio.gov.cy/coronavirus/pdf/erg7.pdf

In the context of the hoteliers' existing obligation for a Written Risk Assessment and the existence of a safety management system, the issue of COVID-19 should also be included.

It is also important that the hotel management/tourist accommodation define roles and responsibilities for staff to communicate the information effectively (e.g. if any of the staff get sick the management needs to be informed immediately) and also to let the staff know what to do in the event of any incident.

Types of tourist accommodations that should not operate:
• Tourist accommodations should not operate where guests of different families share rooms or do not have exclusive access to lavatories/showers

Provisions for hotels and tourist accommodations
1. Personnel Hygiene

- Written instructions and training on how COVID-19 is spread should be provided to the staff by the hotel/tourist accommodation management so that they are aware of the symptoms of COVID-19 and be able to recognise them in a timely manner. The aim is to be able to request appropriate medical assistance and laboratory testing and to minimise the risk of infection of both the public and other workers.
- Written instructions and training on how COVID-19 is spread should be provided to the staff by the hotel/tourist accommodation management so that they are aware of the symptoms of COVID-19 and be able to recognise them in a timely manner. The aim is to be able to request appropriate medical assistance and laboratory testing and to minimise the risk of infection of both the public and other workers.
- All staff working at the hotel/tourist accommodation must have training on the precautions: maintaining a distance of 2 meters from other persons, using an appropriate mask, hand washing and breathing hygiene (coughing or sneezing, covering the nose and mouth with tissue which is discarded directly into the waste. If this is not available, cover the mouth and nose with the inside of the elbow), avoid hand contact with the eyes, nose and mouth to reduce the risk of infection with the virus, frequent hand hygiene especially after contact with respiratory secretions, before eating and after use of the toilet (hand hygiene includes either cleaning the hands with soap and water or rubbing hands with alcoholic solution, rubbing with alcoholic solution is preferable when the hands are not visibly stained, washing hands with soap and water especially when they are visibly stained).
- Staff showing symptoms of COVID-19 should be away from work and contact their personal physician directly by telephone. In case of symptoms during work, the employee should immediately leave work and return to it only when symptoms cease and after having consulted his/her personal doctor in the meantime.
- The management of the hotel/tourist accommodation will make arrangements for the continuous monitoring of staff regarding possible flu symptoms. In this context it will ensure the daily control of the body temperature of all staff.
- Employees who serve the public should try and limit to any extent possible their conversations with customers and stick to what is strictly necessary.
- Mandatory use of an appropriate face mask and proper hygiene of the hands by the housekeeping staff and at receiving of raw materials.
- Attempt to make staff work in groups with a permanent recommendation in order to reduce the likelihood of spreading the virus in the event of an outbreak.
- Setting up staff lunch breaks and meal times so that there is no staff assembly.
- People who may be more vulnerable and belong to vulnerable groups, should not perform tasks that leave them particularly exposed (e.g. at the reception) and generally, they should not come in contact with customers.

2. Organization of indoor spaces at hotels and tourist accommodations

-The use of face masks is mandatory in all public indoor areas except while at the table in the restaurants and in the gym.
- In the reception there must be a transparent divider between the staff and the customers up to a height suitable for protecting the individuals from direct contact with the breathing of the persons on the other side. If this is not possible, then staff should always wear a face mask.
- Reception area to be marked on the floors to ensure that distances are observed.
- Mandatory dispersion of customers during 'check-in' and arrangement of this service at different times.
- Installation of posters/instructions for personal hygiene and marking for keeping distances in common areas (e.g. in the arrival areas of customers, dining rooms, etc.).
- Informing customers about the measures taken at the hotel to prevent the spread of the disease – signage / brochures in various languages.
- Checks to be carried out on arrival on the basis of the appropriate control protocols, as defined by the Decrees of the Minister of Health. External symptoms are observed and the social rules of distance, etc. are kindly requested. Under the current Decrees, if required, an electronic thermometer shall be carried out for possible fever, and anything else specified by the existing Decrees is requested. The approach to the reception counter is made one person at a time (for each service person) and the two persons follow the appropriate safety distance.
- The collection, transport and delivery of customers' luggage by staff is done with appropriate protective measures, such as gloves, or disinfection with special spray. The staff follows the distance of two meters from the customer.
- Prohibition of room availability to a new arrival, 2 hours prior from the previous departure, if thorough cleaning, disinfection and ventilation are not done first. Particular emphasis should be placed on surfaces that are often touched with hands such as bedside tables, bed heads and the rest of the room furniture, toilets, washbasins, doorknobs, etc.
- Disinfection of all keys/entrance cards for the rooms, after the departure of the customer.
- The use of an elevator should only be done using a face mask, and each hotel/tourist accommodation puts a limit on capacity, which will not exceed 50% of the maximum capacity. On each floor, in an apparent position next to the elevator door, a sign will be posted with reference to the maximum number of people allowed to enter the elevator, and include the recommendation of using a face mask.
- There will be constant availability of antiseptic at the entrance, in the reception area, communal toilets and other prominent places.
- There will be disposal bins with covers in prominent parts of the hotel, preferably with a footlever.
- Exercising and the operation of sports facilities within the accommodation will be regulated by the specific directives and decrees relating to these matters.
- It is permitted to use air conditioners provided that the continuous intake of fresh air is ensured either by the use of mechanical systems or by natural regular ventilation of the space (maximum number of doors and windows in public areas on each floor remains open throughout the 24-hour period or at least during most of the 24 hours and definitely during peak hours).
- Especially with regard to ventilation in the common indoor toilets where a technical ventilation system is installed: if possible, ensure the technical ventilation in the toilets on a continuous basis, 24 hours a day, and prevent the opening of the toilet windows in order to achieve the correct direction of air-ventilation. In shared toilets where there is no technical ventilation system installed, open the windows. For shared toilets, the use of air jets should be prohibited.
- Each bedroom in hotels/tourist accommodations must have adequate natural ventilation. If natural ventilation is not possible, artificial ventilation should provide 100% fresh air without recycling.
- Particular care must be taken to ensure the systematic, adequate and continuous natural ventilation of public spaces.
- Until the restrictions are further lifted, no playgrounds (internal or external) will operate.
- Bed linen/tablecloth washing machines and kitchen equipment washers should always be in excellent working order.
- The terms of air-conditioning apply as they are stated in the instructions issued either by the Department of Electromechanical Services or from the Department of Labour Inspection or from the Ministry of Health. A Technical Directive for the Operation of Air Conditioning / Ventilation Systems (HVAC) has already been issued by the Department of Labour Inspection which can be retrieved from the website: https://www.pio.gov.cy/assets/pdf/COVID-19%20Texnikes%20Odigies%20Kentrika%20Systimata%20Exaerismou-Klimatismou2.pdf.
Also, take care of more frequent maintenance of air conditioners, cleaning of filters and checking their proper operation.

3. Organization of outdoor hotel and tourist accommodation spaces

- The minimum distance between the umbrella axes is set at 4 metres.
- The minimum distance between two sunbeds located under different umbrellas is set at 2 meters.
- A towel which should be under the responsibility of the bather must be placed on the sun lounger.
- The management ensures the mandatory disinfection of sun loungers and chairs and tables after use by each customer. It is also obliged to disinfect hygiene facilities regularly, posting a programme which will be displayed in case of inspection by an authorised officer.
- Avoid any promotions that may prolong the public's stay in time longer than necessary and also that they may require the presence of additional people.
- Reduce cash transactions to any extent possible and instead promote contactless transactions.
- Until further restrictions are lifted, the use of changing rooms and showers operating in public enclosed areas shall be avoided as far as practicable. Where possible, the management of the hotel/tourist accommodation shall ensure that these facilities are operated in open spaces. In case the use of changing rooms and showers in public enclosed areas is unavoidable, the management of the hotel/tourist accommodation should ensure the adequate cleaning and disinfection of each individual changing room and shower between each use by a customer/family.
- In any case, the management of the hotel/tourist accommodation should ensure that appropriate measures are taken to avoid creating favourable conditions for the spread of the disease bacterium of legionella.
- The organisation and operation of facilities (beds, umbrellas) in swimming areas will be regulated by the specific directives and decrees relating to this subject.

4. Provision of food and beverages

- Implementation of individual protective measures concerning staff.
- Provision of foodstuff on the basis of the relevant decrees of the Minister of Health. For the restaurants at hotels and tourist accommodations the same guidelines will apply as for leisure centers. At this stage, no bars are allowed within hotels and tourist accommodations, as well as in outdoor areas, for customer service. A bar is allowed to be used by staff only for food/beverage preparation.
- The minimum distance between the tables of customers staying in separate rooms is set at 2 meters. It is understood that if a family resides in more than one room, this distance is not necessary.
- Reduction to the extent possible of cash transactions and promote contactless payments instead.
- People carrying food, drinks or other items to the rooms, as part of the room service, should wear appropriate gloves and where possible, leave the tray with food/drinks or other items outside the room door, but not on the floor. In any case, to follow the minimum distance of two meters from the customer.

4.1 Buffet customer service

- The food display area should strictly follow the instructions of the current Decrees of the Minister of Health to avoid confusion and to maintain the required distance, from customer to customer, from customer to staff and from staff to staff.
- The food display area should be cut off in a visible and satisfactory way and the entrance - exit of persons to be regulated. At peak times, where the number of customers exceeds the maximum number of seats available, the entering-exiting and queue setting should be controlled by a qualified person.
- When entering the food display area, customers should make proper use of the antiseptic station before coming into contact with equipment or food. It is preferred, however, and every effort should be made, so that serving at the buffet is carried out only by the catering staff, who will carry out the appropriate personal protective measures (mask, gloves) and follow strict hygiene rules. The aim is, among other things, for the staff not to have any contact with the customers’ dishes, once customers have already touched them.
- For coffee, tea and juice areas, where it is possible, to create additional spaces to offer these, and arrange for automatic service stations, which are preferred, enabling no need for hand contact with machinery. Stations should have a hand sanitization spot.
- Quick customer service should be facilitated, providing appropriate means for quick serving. The goal is to reduce the time spent there by 1-2 minutes. It goes without saying that every time a customer returns to the buffet, disinfection and waiting in line will be carried out as at the beginning, unless better solutions are found.
- Quick customer service should be facilitated, in order to reduce contact with food or tools such as pincers, providing similarly prepared portions or easily self-service food or drinks.
An example is bread or individual buns.
- Food/product portions are recommended, taking into account the environmental aspect of using packaging or wrapping materials.
- Serving pincers are a critical matter. There are the following options: The pincers should only be used by the staff serving the customers, or, where it is not possible to do so, to display the food in individual utensils so that the customers will take them as they are with them. If for some type of food it is inevitable that customers need to share pincers, then there must be a hand disinfection station nearby for mandatory use by the customer before handling the pincers, but also the management of the hotel/tourist accommodation to ensure frequent change of pincers.
- Performing work at the buffet should include strict personal protective measures, hand disinfection at any time, protective masks if the staff needs to approach a customer or other persons at a distance less than the appropriate. This is true, for example, when food is replenished at the buffet, when food is prepared at the buffet, when cutlery, silverware, glassware, etc. must be restocked, when the serving pincers should be changed, when the place and any other work needs to be cleaned.
- Alternatively, when the circumstances allow it, to provide appropriate room service for decongestion.
- Ensure the health and safety of the staff involved in serving food at the buffet, through a series of actions that do not bring them into contact with other groups, especially in restaurants or pool area and as such. There are options to give a specific service time, or to have a special space or to offer room service. The room service can be offered free of charge or at a reduced fee as a measure of encouraging its use.
- It is recommended to follow designated hours for tasks in order to decongest customer service areas.
- It is recommended to place a protective separator (from plexiglass) between the customer and the food where possible.

5. Cleaning and disinfection

• Cleaning staff should be trained for the appropriate cleaning and disinfection procedure with respect to COVID-19. Appropriate documents posted in the section "Instructions for dealing with the effects of the virus at the workplace" are used for this purpose on the website of the Press and Information Office – https://www.pio.gov.cy/coronavirus/info.html.
- Careful and frequent cleaning and disinfection of commonly used items.
- Soap and paper dispensers in changing rooms and lavatories should always be filled and available with napkins, frequently checked for proper operation and cleaned regularly.
- Bed linen and clothing should be collected in plastic bags and then washed with detergent and water at a temperature of 60–90 °C and completely dried.
- Removal from room equipment of any linen which does not ensure strict hygiene. e.g. bed linen is either removed or changed at each arrival/departure. Additional linen equipment, such as additional pillows or blankets, will either be safely packed with special tape after sterilization or will be transported to a storage area and given if requested.
- Supply of communal lavatories with liquid soap, disposable hand towels (which will be discarded in buckets with a foot lever near the washbasins), and antiseptic alcoholic solution (70% alcohol content). Regarding the plastic bags for the bins, when filled, they should be tied tightly and removed immediately. Gloves should be disposed immediately in plastic bags inside waste bins and no attempts should be made to clean them, e.g. washing or reusing the gloves.
- In addition to the usual cleaning of toilets, frequent cleaning of the smooth surfaces used recurrently (e.g. doorknobs, handles, handrail of stairs or railings, switches, taps, elevator buttons, etc.) with common cleaners, i.e. liquid soap and water, or solution of household bleach (sodium hypochlorite at a concentration of 0.1%), or hydrogen peroxide in a concentration of 0.5%, or alcoholic antiseptic (70% ethanol). Please note that cleaning operations must be carried out using gloves and a work suit suitable for the purpose.
- All programs where guests can choose to opt out of house keeping services must be cancelled so that it is not possible for someone with symptoms to stay in the room without being noticed. The contact staff should also be able to discreetly inform someone responsible in case they detect a suspicious case.
- Cleaning staff entering the rooms should wear disposable gloves and surgical masks and apply hand hygiene after their usage.

6. Consumables

Care must be taken to ensure that sufficient consumable materials are continuously accessible at the hotel/tourist accommodation: • soap • alcoholic hand cleaning solution (70% ethanol) • tissues • protective face masks • disposable gloves • body thermometer • garbage bags • liquid surface cleaning detergents

7. Traceability

For the purposes of public health protection actions, the hotel management must keep a record of:
1. Staff members indicating their place of work within the hotel
2. All persons staying at the hotel/tourist accommodation: -name, nationality, date of arrival and departure, contact details (address, telephone, e-mail), room where they were staying, in order to allow contact with the close relations of any COVID-19 case, which may be identified retrospectively.
3. External partners/guests who entered the hotel either for work (which is recorded exactly where and when it was done) or for a meeting with a relative or friend staying or working at the hotel/tourist accommodation (record the names, places visited and when).
The management of the hotel/tourist accommodation will also ensure the discreet monitoring of the guests for any possible appearance of obvious flu symptoms, and where necessary, it will ensure that all appropriate measures are taken to prevent the spread of COVID-19, as provided for in the relevant Decrees of the Minister of Health.

8. Tackling a suspected/confirmed case

In the event of a suspected/confirmed case being found, staff should keep their cool and immediately inform the ambulance service citizen's line at 1420 (24 hours availability) giving the following information:
1. Name and Last Name
2. Country of Origin
3. No. Passport
4. Arrival Date at the Hotel
5. Patient symptoms
6. Room Number and Hotel Unit Address.
During the presence of the patient in the premises of the accommodation and until their transfer to a Medical Center:
1. Inform the patient that it is best as he remains in his room with the room door closed until the arrival of the Medical Team.
2. A simple surgical mask and tissues are immediately given to a patient who has symptoms of respiratory infection (fever and cough or shortness of breath). If he does not wish to stay in his room, he should be indicated to another secluded space.
3. If there is an escort of the patient who wishes to stay close to him to care for him (e.g. spouse), the attendant must be given a simple surgical mask and recommended to wash his hands whenever he comes into contact with the patient's secretions (e.g. saliva) and in any case before the attendant touches his face or eats or drinks.
4. Staff should be instructed to avoid entering the patient's room if there is no significant reason. If a need occurs, a hotel staff member is advised to deal exclusively with any suspicious case. This reduces the number of staff members exposed to the infectious agent.
5. Used protective equipment (simple surgical mask, gloves) must be disposed of in a bin and under no circumstances reused.
6. After discarding the protective equipment, the hands must be thoroughly washed with water and soap. It is stressed that the use of hand sanitiser does not replace hand washing, which is a very important means of prevention.
7. All actions should be done calmly, steadily and with respect to the patient's personal data.
In case of transport of the patient, cleaning and disinfection of the room should be done as follows:
Disinfect the premises of the unit in which the person in question was moved/worked by an approved company, in accordance with the protocols and guidelines issued by the Ministry of Health, in accordance with the abovementioned Decree No.15 of 10/04/2020 and listed on the website https://www.pio.gov.cy/coronavirus/info.html
Please note that the disinfection certificate and the License Number of the disinfectant used should be submitted to the Medical and Public Health Services.
It is also recommended that:
1. Good cleaning of surfaces, often touched by the patient, such as doorknobs, toilet surfaces, etc., especially if the surfaces were contaminated with biological fluids.
2. Cleaning staff are recommended to use simple surgical mask, gloves and waterproof disposable robe. For as long as the cleaning staff will be working, they should not touch their mouth, nose or eyes with their hands, shouldn’t smoke or eat.
3. After removing the gloves it is necessary to wash the hands with water and soap. It is stressed that the use of hands sanitisers does not replace hand washing, which is the most important means of prevention.
4. Textile surfaces (e.g. furniture wallpapers) must be cleaned with a steam device (temperature 70°).

Government Announcement on International air traffic

Resumption of international air traffic to Cyprus

During this incredibly challenging time for our country, the Cyprus government reacted decisively in dealing with the COVID-19 pandemic. Our strong will and focus has led to excellent epidemiological results, enabling us to gradually re-start our economy on May 4th. Since full containment of the virus is expected by 31st May, our hospitality establishments will open on 1st June, and international air travel will resume on 9th June.

Initially, all passengers arriving to Cyprus will be required to undertake an advance COVID-19 PCR test in the source country, within 72 hours prior to travel, but by 20th June travel restrictions will be lifted entirely for a number of countries. The list of countries is available on the Ministry of Foreign Affairs and Deputy Ministry of Tourism websites, and will be updated on a weekly basis from this point forward. Our intention is to include as many countries as possible over the next few weeks, provided of course that their epidemiological status has improved accordingly.

As we look to the day after, and how best to welcome international visitors to our island again, a lot of new protocols have been put in place; protocols which will enable us to safely re-open the destination and avoid the need for quarantining of visitors. A mechanism has been established whereby regular inspections take place, to ensure the strict compliance of everyone involved in the tourism industry. Ultimately, we want visitors to feel safe during their trip, but also to enjoy their stay and experience normalcy when visiting our beautiful beaches, points of interest and infrastructure. A list of simple questions and answers, found attached, describes what can be expected during the travel process, but also during the time spent at the destination.

Cyprus is an island known for its open-air lifestyle, abundance of personal space, slow rhythm of life, clean air, and sparsely populated regions. Of course, what this crisis has also shown, is that it has an efficient and dependable health system too. Its ratio of intensive care units (i.e. critical care beds) per 100'000 population, is higher than the EU average, and one of the highest in the Mediterranean. Moreover, epidemiologically Cyprus has had one of the lowest ratios of coronavirus cases per capita in Europe, having tested more than 10% of its inhabitants. Very few countries worldwide, and especially in the Mediterranean, can boast about such statistics.

In conclusion, we are excited that, after having dealt responsibly with the challenges of COVID-19 in Cyprus, we are now in prime position to take care of our visitors too! With their health and safety in mind, we can't wait to welcome them to our beautiful 'escape'!

Q&A Destination Protocol

Entry into the country

Q1: How will travelers be able to enter the country?
a. Source countries are divided into two categories (A and B) based on internationally available epidemiological data. As of 20th June, persons flying from Category A countries face no restrictions when traveling to Cyprus; people traveling from Category B countries are required to have a PCR test done at the source country, 72 hours prior to travel. The PCR test certificate will be requested prior to aircraft boarding, and should also be displayed at border control at the destination.
b. For travelers from Category B, whose country is unable to make PCR testing widely available to the public, compulsory testing will be required upon arrival at Cyprus airports. The cost of testing is borne by the traveler, and the expected cost is estimated at 60 Euros per person (this may eventually drop as technology advances are made and international availability of testing kits increases). Test results will be available up to 24 hours later, so in the meantime travelers will be asked to self-isolate at their booked accommodation.
c. Travel from countries which are not featured in the above two categories, is allowed only in exceptional circumstances and after receiving prior approval by the Cyprus government. This will also be the case for transit travel via these countries.

Q2: What other documentation is necessary?
a. A ‘COVID-19 Traveler Declaration’ will be made available on the Cyprus Ministry of Foreign Affairs website, which can be accessed and filled in electronically. For traveler facilitation, copies will also be made available at airport check-in counters. A filled-in copy of the declaration will be requested prior to boarding, and at border control at the destination.
b. The declaration will include the following points: a) a questionnaire requesting information on a person’s travels in the 14 days prior to visiting Cyprus b) confirmation that a person has not traveled to/from or lived in a country other than those included in Category A and B, in the 14 days prior to travel c) confirmation that a person has not shown any symptoms related to COVID-19 in the 72 hours prior to travel d) confirmation that a person has not knowingly been in touch with COVID-19 patients in the 14 days prior to travel e) disclaimer that travel is taking place at a person’s own responsibility, and that the Republic of Cyprus or businesses operating within it, cannot be held liable for infection at any point during the travel process f) disclaimer that upon return to their country of origin, a person will notify the Health Authorities of Cyprus, should they display COVID-19 symptoms in the 14 days after leaving the island.

Q3: What criteria is taken into consideration before categorizing countries?
a. Cyprus has decided to follow a categorization system in order to ensure equal treatment of countries with similar epidemiological results. The system is transparent, avoids discrimination, is dynamic, and evaluated weekly, so that countries can be added and removed based on the latest data available. The team which evaluates country data on a weekly basis, is comprised of scientists, epidemiologists, statisticians and public health professionals.
b. Examples of data points which are considered for each country (the list is not exhaustive) are: effective reproduction number ‘R(t) < 1’ of the virus; daily cases per 100’000 population; weekly deaths per 100’000 population; weekly number of performed tests per 100’000 population; prevalence of the virus within the community; risk assessment of each country based on data from WHO and ECDC. No data point alone can define the categorization of each country; instead, categorization depends on the summary of all data points considered.

Transport protocols

Q4: What protocols can be expected before/during flights?
a. Prior to boarding, travelers will need to show their valid PCR test certificate (if applicable) and ‘COVID-19 Traveler Declaration’
b. Travelers’ temperature may possibly be taken prior to boarding
c. Wearing of masks may be made compulsory during the flight

Q5: What other protocols can be expected at the Cyprus airports?
a. Entrance or passage will only be allowed to travelers and staff
b. Travelers will have their temperature taken at border control
c. A physical ‘COVID-19 Information Desk’ will be made available for travelers requesting information upon arrival

Destination protocols

Q6: Are there any general protocols that will apply to the whole destination?
a. Enhanced health, safety and hygiene protocols have been devised for all hospitality establishments, and extensive training of staff will take place prior to the destination opening for visitors.
b. Physical distancing measures will be followed in all parts of the destination, so that people who do not belong to the same travel group maintain a reasonable distance from each other (2 sq. meters outdoors, and 3 sq. meters indoors).
c. Where physical distancing is not possible, wearing of a face mask will be compulsory for both staff and visitors (airplanes, airports, ports, taxis, buses, diving/safari jeeps, lifts).
d. Frequent aeriation will be taking place in all indoor areas, so that air conditioning can be enhanced with regular input of fresh air.
e. Antibacterial gel will be made available in all establishments, at entrances, reception areas, lounges, public toilets, lifts etc.

Q7: Buses/rental vehicles/taxis/diving and safari jeeps
a. Frequent aeriation and disinfection of buses
b. Disinfection of rental vehicles after their return (including keys)
c. Disinfection of all touch points after every route, for taxis and diving/safari jeeps (door handles, seats etc.)

Q8: Archaeological sites, museums, theme parks, mini cruises, diving sites, water sports
Disinfection of all touch points after every use (artefacts, touch screens, rides, door handles, seats, diving equipment, water sports equipment etc.)

Q9: Swimming pools, beaches and water parks
a. Disinfection of sun beds, umbrellas and personal safe boxes after every use
b. Distance of 4m between umbrellas and 2m between sunbeds of persons not belonging to the same group
c. Physical distancing will not apply to life guards who are called into urgent life-saving action

Q10: Accommodation establishments
a. Use of masks and carrying out of appropriate hand hygiene, for all housekeeping and service staff
b. Dispersion of guests at ‘group check-in’
c. Rooms will not be allocated to new arrivals, unless enough time has passed for appropriate cleaning, disinfection and aeriation
d. Disinfection of room keys/cards after every departure
e. Where food or drink is displayed on self-service stations, appropriate sneeze guards and hand disinfection stations are installed; alternatively, items could be served directly by the staff or guests may be encouraged to use face masks.

Q11: Restaurants, bars, cafes, pubs and night clubs
a. Use of masks and carrying out of appropriate hand hygiene, for all back-of-house and front-of-house staff; masks will not be compulsory for service staff operating outdoor daytime restaurants, due to the intense heat
b. Service times will be extended, and advance booking enabled, to facilitate physical distancing
c. The maximum party size is set at 10 persons
d. The minimum distance between tables not belonging to the same party, is 2 meters from corner to corner
e. Menus will be disinfected after every use, unless they are disposable; alternatively they will be displayed at various communal points of the establishment, or made available digitally
f. Guests will be encouraged to pay by card and not by cash
g. Disinfection of all touch points will be carried out after each use e.g. chairs, tables, salt/pepper mills, sauce bottles, electronic payment machines etc.
h. Use of table linen and towels will be discouraged, and should be replaced by disposables
i. An information sheet will be made available at the entrance, displaying the maximum number of guests allowed in place at any given time

Testing at the destination

Q12: Is random testing going to be done at the destination level?
Some travelers will, on a random basis, be asked to undergo a COVID-19 test upon arrival, irrespective of where they flew from. The cost will be borne by the Cyprus government.

Q13: How will we deal with travelers who test positive during their stay in Cyprus, and what is our capacity to do so? What happens to their close contacts i.e. their co-travelers or family members? Who will cover the cost of hospitalization and treatment?
a. The Cyprus government is committed to taking care of all travelers who test positive during their stay, as well as their families and close contacts. The government will cover the cost of lodging, food, drink, and medication, in all cases mentioned above; the traveler will only need to bear the cost of their airport transfer and repatriation flight, in collaboration with their agent and/or airline.
b. A COVID-19 hospital with 100 beds will be made available exclusively for travelers who test positive, and these can be increased at very short notice if required. If travelers show critical symptoms, an additional 112 intensive care units are available for their treatment, with 200 respirators on hand at any time for their perusal.
c. 500 rooms in dedicated quarantine-hotels will be made available for close contacts of persons who test positive, and again these can be increased at very short notice if required. This will not only ensure that they are properly taken care of, but it will also provide peace of mind to other travelers, that their accommodation establishment is free of COVID-19. Should therefore an accommodation establishment be found to host a person who has tested positive, it will not be ordered into a 14-day quarantine; instead, rooms used by the person who tested positive and close contacts, will undergo a deep clean and disinfection, before being utilized again.

Further information

Q14: How can travelers be kept up-to-date with the latest developments, and informed about protocols implemented at the destination?
a. A dedicated email address has been set up by the Deputy Ministry of Tourism for this purpose, at travel2020@visitcyprus.com.
b. All relevant information will also be made available on the website www.visitcyprus.com/cyprus-covid19-travel-protocol.
c. Moreover, a dedicated team of destination experts will reply to traveler queries on Facebook Messenger (main page http://www.facebook.com/VisitCyprus.cy). Additional pages are available in the following countries: UK, DE, RU, SWE, FR, AT, GR, IT, UKR, NED, POL, BEL, ES, CH, ISR.