It must be noted that due to the success that lockdown has had on the curve of the spread of COVID-19, the demand for additional essential service support such as accommodation for healthcare workers and quarantine facilities has been reduced. As such, limited accommodation facilities are currently needed, and therefore allowed to operate as essential services. The same is applied to transportation requirements.

Only enterprises which produce and/or provide, and/or distribute goods and services listed in the Disaster Management regulations are exempted from the restrictions contemplated in the regulation issued in terms of the Disaster Management Act.

➔ Register as an essential service on the CIPC Bizportal.

Healthcare professionals registered with the Health Professions Council of South Africa, sole proprietors who provide essential goods and services (like spaza shops), and small-scale farmers do not have to register through the Bizportal.

The TTA is assisting with providing information on accommodation available, nearby to major hospitals, which is willing and available to house essential health-care and hospital non-medical staff so they can separate from their families or if they are nurses, etc. avoid taxi travel back to crowded homes during the COVID-19 epidemic.

Members must take note that operating as an essential service for providing accommodation to essential health workers and persons who are quarantined involves restrictions on what will be paid over for these services in terms of rates.

Members must take note that operating as an essential service for providing accommodation to essential health workers and quarantine involves restrictions on what will be paid over for these services in terms of rates.

Government Notice: COVID -19 block exemption for the hotel industry, No. R. 422, 27 March 2020

➔ Complete the survey

Your business is required to use the absolute minimum staff necessary to operate safely, with the recommendation of operating with a maximum of 30% of your staff complement who may be on duty at any one time.

Each staff member must be provided with a permit as per annexure C of the Disaster Management Act regulations. The staff member must carry both this permit and identification with them at all times.

Steps to acquire permits for my employees

1. First check to see if you are an essential service or permitted service under the current lockdown level.
2. Apply to register your company – once completed, you can download your certificate or it will be emailed to you.
3. As the CEO/owner of your business, you need to provide your employees with an official letter (template) with your company logo and/or company stamp, which is signed by you, and states that your staff members work for you and provides an essential service for your business.
4. This letter becomes their official work permit, and it is important to note that employees must have this work permit on them at all times, along with an official photo ID document, issued by home affairs.

The delivery vehicle is not allowed to carry more than 50% of the carrying capacity of the vehicle and all directions in respect of hygienic conditions (social distancing) and limitations of exposure to persons with COVID-19 are adhered to.

The Department of Employment and Labour has issued a labour guide on workplace preparedness.

➔ Workplace Preparedness: COVID-19 (SARS-CoV-19 virus)

To reduce the impact of COVID-19 outbreak conditions on businesses, workers, customers, and the public, it is important for all employers to plan now for COVID-19.

For employers who have already planned for influenza outbreaks involving many staff members, planning for COVID-19 may involve updating plans to address the specific exposure risks, sources of exposure, routes of transmission, and other unique characteristics of SARS-CoV-2 (i.e., compared to influenza virus outbreaks).

Employers who have not prepared for pandemic events should prepare themselves and their workers as far in advance as possible of potentially worsening outbreak conditions.

Lack of continuity planning can result in a cascade of failures as employers attempt to address challenges of COVID-19 with insufficient resources and workers who might not be adequately trained for jobs they may have to perform under pandemic conditions.

On 17 March 2020, the Department of Employment and Labour issued guidelines for employers to deal with COVID-19 at workplaces. The Department of
Employment and Labour appealed to employers to use the prescriptions of the OHSA in particular the Hazardous Biological Agents Regulations governing
workplaces in relation to Coronavirus Disease 2019 caused by the SARS-CoV-2 virus.

In the period since the issuing of the guidelines, a clearer picture has emerged about COVID-19 and the nature of the hazard and risk in the workplace and the
precautions that should be taken to minimise the risk. The purpose of these directives is to stipulate measures that must be taken by employers in order to
protect the health and safety of workers and members of the public who enter their workplaces or are exposed to their working activities.

These directives seek to ensure that the measures taken by employers under OHSA are consistent with the overall national strategies and policies to minimise the
spread of COVID-19.

➔ COVID-19 Occupational Health and Safety Measures in Workplaces, Government Notice No. 479 of 2020

➔ Workplace Preparedness: COVID-19 (SARS-CoV-19 virus)

A document has been prepared by the Academic Group within the Occupational Health and Safety Workstream of the National Department of Health as an interim guide to workforce preserving strategies.

This document aims to provide guidance to evaluate and manage vulnerable employees in the context of the current SARS-CoV-2 pandemic.

Employers have an obligation to provide a working environment that is safe and without risk to the health of its employees. In addition, an employer has an obligation to ensure that in instances where hazards cannot be eliminated, they be appropriately controlled to prevent a risk of an adverse health outcome.

➔ Guidance on vulnerable employees and workplace accommodation in relation to COVID-19 (V4: 25 May 2020)

The document below has been based on information that is currently known to us, and is only to be considered as advice relating to best workplace practices in the fight against COVID-19. This document will be updated as new information and/or ideas are received. We encourage all our members to send us information and suggestions on additions to this document in an effort to create an extensive guideline tool. The document will assist in becoming compliant to any rules and regulations that may be applied to businesses in the Tourism and Hospitality sectors when businesses are able to resume trading.

➔ Coronavirus (COVID-19) Crisis Management Protocol Health & Safety Preparedness

The protocol templates below contain good tools to be used by sectors that are both operating as essential/permitted services but also for sectors that are not yet able to trade based on regulations, and will assist in the planning for when they are able to trade again: 

• COVID-19 data collection form format A
• COVID-19 data collection form format B
• Notice with regard to enhanced protocols applied in response to COVID-19 – External document
• Notice with regard to enhanced protocols applied in response to COVID-19 – Internal document
• Example of covering letter – crisis management

The guidebooks below contain good tools to be used by sectors that are both operating as essential/permitted services but also for sectors that are not yet able to trade based on regulations, and will assist in the planning for when they are able to trade again: 

• Guidebook – Housekeeping Takes on New Urgency in Fight Against Spread of COVID-19
• Convention and Exhibition Centre Health and Safety: Managing COVID-19 Challenges
• Key planning recommendations for Mass Gatherings in the context of the current COVID-19 outbreak
• COVID-19 and food safety: guidance for food businesses
• The Workspace COVID-19 Hygiene Handbook

All the South African government regulations and guidelines applicable to COVID-19 and the lockdown.

If we look at the protocols that have currently been imposed in Europe, we can assume that similar protocols will be implemented in South Africa when trade resumes.

In a restaurant setting

• A holistic hygiene concept reflecting the specifics of the individual business.
• The number of people at one table is limited to 4 (6 outside).
• The distance between the tables (seat-to-seat) has to be a minimum of 1.5 m apart.
• Sanitiser stands for guests at entrances.
• Employees must wear mouth and nose protection.
• The 1.5 m table distance is implemented, however there is discussion about different areas are only allowing certain restaurants to operate depending on their lockdown level. For example, certain lockdown levels will only permit outside restaurants or restaurants with outside areas to operate. Reasons include concern about the impact of fans and air conditioners which can potentially spread the virus beyond the perceived safe distance of 1.5 m between tables.
• While no masks are required while people are at the table, as soon as they leave the table (whether to leave the restaurant or to go to the toilet) nose-mouth masks are mandatory.
• To limit the possibility of contamination, no buffets or self-service are allowed, as well as no service at the counter.
• The sharing of cruet sets between tables is not allowed.
• Table decoration should be avoided or reduced to the minimum to ease sanitation.
• Pre-booking only (no walk-in) is recommended to manage the maximum amount of people on the premises at any given time.
• Customers are to be strategically placed around the restaurant (maximum spacing). Guests may not choose where to sit.
• Establish markings at the entrance and reception area to keep a safe distance when entering / waiting to be seated.
• It is recommended to consider establishing fixed serving times (to allow and ease sanitation between different guests occupying the table).
• In some federal states it is required (in others recommended) to collect detailed personal information (name and surname, residential address, phone number, reachability, etc.) from at least one adult at each table and the exact time (from – to) of their presence on the premises. A consent form for the data collection must be signed. This information should be kept for a certain period and must be provided on request to authorities in case of a new infection. There is a huge debate in Germany on traceability. While the need for traceability related to COVID-19 is understood and accepted, there is also the concern of traceability from a civil / human rights perspective.
• Monitor staff health tightly and don’t allow any employee with ill health at the business.
• If an employee shows symptoms of COVID-19, health system authorities have to be informed immediately.

Thank you to Ludger Helm for this insight.

Tourism industry standard protocols for COVID-19 operations
Prepared by TBCSA, 31 May 2020

Useful posters for the workplace:

• Food safety for staff
• Workplace preparedness: COVID-19 (SARS-CoV-19 virus)
• Stay healthy while travelling
• Preventing the spead of COVID-19
• Help prevent the spread of respiratory disease

Useful signage for the workplace:

• Toilet facility signage for hand washing
• Toilet facility signage for opening the door
• Sanitising station signage

Useful signage to communicate Level 3 lockdown regulations (zip file)