The COVID-19 guide developed by Healthy Gateways, the European Public Health Alliance co-funded by the European Union's health program, for cruise operators and ports, contains many expected protocols and some new ideas, such as dividing people into groups and organizing activities by age group. This guide is based on the current pandemic situation and will be revised as needed depending on the evolving epidemiological situation.
The goal is to reduce risks for passengers and crew and cover the entire process, from booking to the return of crew and passengers to their places of origin. The guide also provides a list of measures to reduce the risk of COVID-19 on board, during the cruise, embarkation, and disembarkation, as well as response procedures for potential COVID-19 cases among travelers. In addition, cruise lines must take into account national policies regarding tourist entry, border regulations, and port procedures.
The guide covers pre-trip and pre-boarding assessments, crew training, prevention measures, outbreak response, physical distancing, mask use, hand hygiene and 'respiratory etiquette' (sneezing/coughing).
A gradual restart of operations is recommended, with shorter itineraries and a limited number of port calls. Agreements should also be established with destinations to accept any ill passengers and allow them to disembark, as well as any other passengers who wish to do so during the itinerary. In accordance with the 2005 International Health Regulations, ports must have the capacity to provide an appropriate public health emergency response by establishing an emergency contingency plan, ensuring interoperability between their plan and the cruise line's contingency plan.
Before commencing voyages, cruise operators must verify and ensure with ports of call that, if necessary, passengers and crew members will be able to receive medical care on land, including possible air evacuation if required, as well as the option of repatriation.
The possibility of conducting COVID-19 tests on board or ashore, crew training, and a commitment to immediately report any potential cases to the next port of call are other prerequisites for restarting service.
Ships must be able to individually isolate 5% of passengers and 5% of crew on board when disembarkation is not possible, for those who need to be quarantined or isolated within 24 hours of the first suspected case of COVID-19 being detected. When disembarkation of passengers and crew is possible within 24 hours, onboard isolation space will be required for only 1% of passengers and 1% of crew.
Medical certificates are not required for the elderly or people with health problems, but anyone over 65 or with chronic illnesses should consult their doctor to assess whether it is advisable for them to travel, according to the guide.
The document suggests organizing activities or services according to age group, so that older people are kept separate from other groups. Crew members who are part of high-risk groups could work in positions with little or no interaction with other people.
The use of face masks is recommended in any area where interaction with others occurs and physical distancing (1.5 meters) cannot be guaranteed. This specifically includes boarding at the terminal, bus journeys, walking through narrow corridors, elevators, visiting medical facilities, and in lifeboats. Crew members must wear face masks when interacting with passengers, including when handling food and performing cleaning duties. Information on the correct use of face masks and hand hygiene should be provided through media such as audio messages, leaflets, TV, infographics, electronic posters, and in terminals.
Ventilation in all areas of the ship must operate continuously and provide as much outside air as possible. If it is not possible to completely stop air recirculation, the ship must perform air filtration using HEPA filters or germicidal ultraviolet irradiation.
It is recommended to remove any items that cannot be cleaned and disinfected between occupancies, such as menus, magazines, coffee/tea containers, and minibar items (unless served from dispensers). This also applies to coffee makers and kettles. Such items may be available upon request, and the minibar may be used as a refrigerator and should be disinfected after each use.
Self-service food operations are discouraged. Disposable containers for items such as salt and pepper are recommended, as well as individual meal options, including in-cabin service, to avoid crowding in restaurants and other food service areas.
Online bookings, orders, and purchases should be encouraged, as well as the use of contactless cards for payments. The necessary forms can be made available online.
Areas such as the reception area must be reconfigured to allow for social distancing, as well as children's play areas, entertainment venues, and casinos. A record must be kept of everyone using the gym, and machines must be placed at least two meters apart and disinfected after each use.
The operation of indoor swimming pools is discouraged, the number of bathers should be limited, and small hot tubs should be used only by those sharing a cabin.
Tour operators and terminal staff should ensure social distancing within the facilities and consider limiting the number of taxis and coaches to avoid overcrowding. Disinfecting luggage before loading it onto the ship may be considered. Excursion providers should offer similar precautions to those on the ship. Temperature checks are recommended upon re-embarking.
Before resuming operations, shipping lines must test both current and incoming crew members. They should also conduct regular testing at regular intervals, as well as daily temperature checks.
EU Healthy Gateways will support COVID-19 inspections by providing a checklist based on the guidance provided, training inspectors, developing a program, and creating a European-level database to avoid duplicate inspections and enable record-keeping. Inspections will not need to be carried out before operations begin; they can be performed at any time and in any port, as agreed upon by the company and the inspectors.
