According to a new announcement from the Ministry of Health, events are allowed to take place, including weddings and baptisms for Professional Events under the following conditions:
Interiors:
• 300 persons with the necessary presentation of SafePass, as the provisions of the respective Decree, or
• 500 people, meaning that all people are fully vaccinated or have COVID-19 the last 6 months and hold a certificate of recovery as the provisions of each Decree.
Outdoors:
• 350 persons with the necessary presentation of SafePass, as the provisions of the respective Decree, or
• 500 people, meaning that all people are fully vaccinated or have COVID-19 the last 6 months and hold a certificate of recovery as the provisions of each Decree.
In all indoor and outdoor areas and / or organizations and / or companies and / or premises where, subject to the distancing measures, there is the possibility of gathering more than 10 persons, including employees, it is required:
(a) for persons aged 6 to 11 years the demonstration of either a negative laboratory test or a rapid antigen detection test for the disease COVID-19 with the sampling having taken place within 7 days, or a certificate of recovery from his illness COVID-19 valid for six months from the date of sampling of their initial positive diagnosis,
(b) for persons aged 12 to 17 years the demonstration of either a negative laboratory test or a rapid antigen detection test for the disease COVID-19 with the sampling completed within 72 hours, or a certificate of integrated vaccination for the disease COVID-19, or a certificate of recovery from his illness COVID-19, valid for six months from the date of sampling of their initial positive diagnosis,
(c) for persons 18 years of age and older demonstrating either a comprehensive vaccination certificate for the disease COVID-19, or a certificate of recovery from his illness COVID-19, valid for six months from the date of sampling of their initial positive diagnosis, either a negative laboratory test with the sampling done within 72 hours, or a negative rapid antigen detection test for the disease COVID-19 with the sampling taking place within 72 hours and from 1 December 2021 within 48 hours:
Businesses / establishments that will choose to host only citizens who have been vaccinated or have been ill for the last 6 months, should make sure to list in a prominent place in their business / establishment, as well as to inform the citizens about their decision.
The owner / manager of the premises / company must inform the Ministry of Health with a signed written responsible statement (attached as Annex 1), that in his premises he will accept only fully vaccinated persons or persons who have a certificate of recovery from the COVID-19 the last six months. The update is sent to healthservices@mphs.moh.gov.cy. In view of the fact that the choice is based on the decision of the client, The owner / manager of the premises / company can inform the Ministry of Health at the above address, what will apply to each event separately. It is understood that when there will be 2 or more separate events in an establishment, both the indoor and outdoor space will be able to function at the same time (eg indoor baptism and outdoor wedding). It is clarified that the decision of each premises to accept SafePass or only vaccinated / sick, concerns the entire premises and NO different provision may apply for the interior and different for the exterior.
It is also clarified that in case a company / establishment wishes to operate both its indoor and outdoor space for the same event, it should do so in proportion and in accordance with the above, so that the maximum number of people who will be present at the same time in the business / premises (indoor and outdoor), not to exceed 500 people in total. For example, since a business operates with SafePass, it can accommodate both indoor and outdoor patrons, provided that the maximum number of 250 people inside and 350 people outside is observed, with the total number of people not exceeding 500.
The owner and / or manager and / or administrator who is in control of the business and / or establishment is responsible for the observance of the Regulations provided in the respective Decree as well as the protocol, and may, in writing, assign the control in writing to an authorized the same employee / employee or in a Private Security Services Office or a Private Guard as the provisions of the respective Decree,
In any case, dancing is not allowed, regardless of the type of music offered. Excluded from the dance ban are establishments / businesses that only host fully vaccinated people or people who have a certificate of recovery from COVID-19 the last six months. The owner / manager of the premises / company must inform and obtain approval from the Ministry of Health that in his premises he will accept only fully vaccinated persons or persons who have a certificate of recovery from the COVID-19 the last six months. The update is sent to healthservices@mphs.moh.gov.cy.
It must be posted at the entrance of each establishment stating the maximum number of people allowed to be indoors / outdoors, the responsibility for maintaining the maximum number of people rests with the person in charge of the business. The maximum number of people is mentioned above for indoor and outdoor areas and according to the option to use the area only for vaccinated.
1. INSTRUCTIONS TO CUSTOMERS BEFORE THE EVENT HAPPENS
1.1. The couple and / or the client will be obliged to inform in writing about the type of event (safe pass or only vaccinated) a copy will be attached to the businessman's application to the Ministry of Health for approval In addition the couple or the client must submit the list with the guests for dinner for traceability purposes. This will be kept for at least 2 months.
1.2. The usual greeting procedure (kiss - handshake) is not allowed at this stage due to precautionary measures against the spread of the coronavirus COVID-19. It is understood that the couple will be able to visit each table to be greeted by the guests.
2. PREPARATION OF THE EVENT Venue
2.1. Application of special disinfection cleaning services with special COVID19 spray machines before and after each event. Implementation of the cleaning and disinfection guidelines of the Ministry of Health as published on the website: https://www.pio.gov.cy/coronavirus/press/pc.pdf
2.2. Marking building floor plans using new capacity diagrams based on square meters and the maximum number of people allowed.
2.3. Cleaning and disinfection of equipment in the area, according to the cleaning and disinfection guidelines of the Ministry of Health as published on the website - https://www.pio.gov.cy/coronavirus/press/pc.pdf
2.4. Marking the traffic of events (depending on the architectural design of the space). The traffic should be regulated in such a way as to avoid overcrowding and to reduce the simultaneous passage of people in the same area.
2.5. Predefined ENTRY - EXIT indications to and from the event venue.
2.6. Recycling and inflow of fresh air indoors and enhancing fresh air circulation.
2.7. Application in all enclosed spaces of the technical instructions issued by the Department of Labor Inspection of the Ministry of Labor, Welfare and Social Insurance regarding the use of air conditioning and ventilation systems, as published on the website: https://www.pio.gov.cy /coronavirus/pdf/erg31.pdf
2.8. Maintain a physical distance based on seat capacity guidelines.
2.9. When placing the tables, care must be taken so that from table to table in all directions there is a distance of at least two meters (2).
3. COCKTAIL RECEPTION
3.1 Use a number of places to offer drinks / food according to the number of guests (numbers of which are mentioned above as the case may be) to decongest the serving of the guests. The service of the guests will be done with a distance of 2 meters and for this purpose there will be appropriate signage on the ground.
3.2 Use of high tables where up to 10 people are allowed to stand upright
3.3 Organize the beverage preparation area so that all products (ice, glasses, beverages) are not exposed.
3.4 Description of food with special tabs.
3.5 Protective covers where appropriate.
4. STAFF
4.1. Social distancing of employees.
4.2. Staff clothing: Clean uniform for any event.
4.3. All staff, regardless of specialty, will wear a protective mask, wash and disinfect their hands frequently, and undergo intact body temperature measurement before entering their workplace.
4.4. Avoid hand contact with eyes, nose and mouth to reduce the risk of coronavirus infection COVID-19.
4.5. Avoid talking, coughing or inhaling-exhale deeply when handling food / open food.
4.6. In case of cough or sneezing, cover the nose and mouth with a tissue, or exceptionally with the sleeve at elbow height if there is no tissue. Used tissue should be disposed of immediately with waste.
4.7. Regularly wash workers' hands with soap and water for at least 20 seconds. Careful drying of hands with disposable paper towels which will be disposed of in the recycle bin. Hand washing must be done after contact with respiratory secretions and after using the toilet. Please note that gloves are not a substitute for hand washing.
4.8. People with symptoms of a respiratory infection should not come to work until the symptoms are over.
4.9. Staff should wear a mask, following the instructions below:
3.9.1. The mask must be suitable
3.9.2. Apply properly on the face to cover both the mouth and nose.
3.9.3. To be changed or cleaned / washed often so that over time it does not become a source of germs (staphylococcus, etc.) (especially during wetting). After removing the mask, perform hand hygiene
5. PARKING SPACES
5.1. Staff in the area (Parkers) for clarifying parking instructions.
5.2. Directional markings (signs, arrows, etc.)
6. ENTRANCE OF GUESTS
6.1. Counting of the guests by a certain person of the staff of the space.
6.2. Use special dividers where needed (divider chains for the correct direction of the guests in order and order.)
6.3. Hand sanitizer stations available at the entrance of the building and scattered in the reception area for frequent disinfection.
6.4. Signs with instructions for hand washing, social distance, etc.
6.5. There should be a station with hand sanitizer at the entrance and exit of the event space.
6.6. Check for keeping distances between the guests by a certain person of the staff of the space.
6.7. Installation of a special safe box or table for the placement of gifts to the couple to avoid handshake and direct contact.
6.8. At peak hours, where the number of customers exceeds the number of available seats, the entry-exit and queue line setting will be controlled by a trained person.
6.9 Presentation of the safe pass to competent officials if requested.
7. RECEPTION
7.1. Use the number of beverage outlets according to the number of guests to decongest the guest's serving. The service of the guests will be done with a distance of 2 meters and for this purpose there will be appropriate signage on the ground.
7.2. Organize the beverage preparation area so that all products (ice, glasses, beverages) are not exposed.
7.3. Description of food with special tabs.
7.4. Protective covers where appropriate.
8. DINNER
8.1. Counting the number of people entering the area, so that it complies based on the relevant Decrees and Instructions of the Ministry of Health.
8.2. Placement in addition to a guest list, for quick finding of the table where the guest has been placed to avoid overcrowding when entering the dinner.
8.3. Control of keeping distances and number of guests in the space.
8.4. Hand sanitizer station at the entrance and exit, but also at a predetermined point of the space.
8.5. Disposable toothpicks and the use of packaged individual salt and pepper is recommended.
8.6. During dinner the drink is served only by the staff per glass.
8.7 The maximum number of persons per table at dinner is set at 10 persons.
9. BUFFET
9.1. Putting on disposable gloves for guests at the beginning of the buffet or putting on a hand sanitizer station.
9.2. Buffet covered with special glass (sneeze guards) the alternative placement of a disposable mask for the guests at the beginning of the buffet. Place a bucket for disposing of gloves and masks at the end of the buffet.
9.3. The food display area will be cut in an obvious and satisfactory way where needed.
9.4. Adjusting the entrance - exit of people in the buffet area, for example, to call the attendance at the buffet per table.
9.5. Guests are served from the buffet to avoid overcrowding where possible. The other guests remain seated at their table.
9.6. The food display area will strictly follow the instructions in the current Decrees of the Minister of Health to avoid synchronization and the required distance will be observed, from customer to customer, from customer to staff and from staff to staff.
9.7. The food supplement at the buffet will be made only by the catering staff, who will wear the appropriate personal protective measures (mask, gloves for food handlers) and will observe strict rules of personal hygiene.
9.8. Use a special buffet protector (between customer and food) where possible.
9.9. Use over one buffet line for faster service, if deemed necessary, according to the number of guests.
9.10 Buffet work by staff includes strict personal protection measures, hand sanitization at all times, use of disposable food handler gloves, protective mask. This is true e.g. when replenishing food in the buffet, when preparing food in the buffet, when filling crockery, silverware, glassware, etc., when changing the serving tongs, when the space has to be cleaned and any other work.
10. bathrooms
10.1. Use of disinfectant cleaners, frequent ventilation of the space at regular intervals (before, during and after the completion of the event).
10.2 Markings of distance keeping measures and hygiene rules.
10.3. Supply the toilets with liquid soap, disposable towels / paper towels and an antiseptic alcohol solution (70% alcohol content) to disinfect the hands.
10.4. Use of waste bins with foot lever.
11. ASSOCIATES
11.1. The body temperature of the associates will be taken, intact, before their entry into the space.
11.2. Entrance - exit control of partner workshops for compliance with distance measures and maximum number of people at the event space.
11.3. Use of suitable disinfectants for hand disinfection. Also, use a mask and gloves where necessary.
11.4. The use of disposable shoe covers is encouraged when entering indoors.
12. RENTALS
12.1. Proper cleaning and disinfection of all products before delivery to the site. It is recommended to use a cleaning certification tape where possible.
12.2. Receipts will be made from trucks that have been previously disinfected before leaving the equipment rental company, to the event site.