Trekking

Obligations in Trekking Services 

  • During the briefing / welcome of the passengers, inform about the sanitary measures that govern each place in addition to their planned activities.
  • Implement a temperature measurement system at the beginning of the activity (if possible). 
  • Have alcohol gel at the disposal of the paxs throughout the tour.
  • Try to keep the required social distancing during the trail or if there is any stop for panoramic viewpoints.
  • In case of providing snacks, these will be individual for each traveler. It is not allowed to share drinking-glasses, cups or “mate”. It is not allowed to drink or eat anything during the transportation.  
  • Each traveler will have to take enough food & water for himself/herself. Drinks will have to be taken in individual bottles. It is not allowed to share recipients or utensils.  
  • Check that the travelers take with them enough and correct clothes according to the area where the activity will take place. Sharing clothes need to be avoided.  
  • Report and leave a record of any COVID-19-related incident that may take place during the tour or guided visit (to the authorities & the agency).
  • Attention to injured persons must be carried out according to the protocol of each activity. When it is not possible to maintain social distancing, respiratory protection, hygiene and disinfection measures must be taken to the extreme.

Recommendations for Trekking Services

  • 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 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.
  • Count with contact of local sanitary service & emergency phone numbers. 

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.