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                                              UZBEKISTAN SAFE TRAVEL


                                                                  STATE STANDARD OF THE REPUBLIC OF UZBEKISTAN




Temporary sanitary rules and norms for organizing the activities of state bodies and other organizations, as well as business entities in the context of restrictive measures in connection with the Covid-19 pandemic.

1. WORKED OUT and INTRODUCED by the State Institution “Research Institute for Standardization, Certification and Technical Regulation” and the State Unitary Enterprise “Center for Certification of Tourism Services” under the State Committee of the Republic of Uzbekistan for Tourism Development.

2. APPROVED by the Resolution of the Uzbek Agency for Standardization, Metrology and Certification (Agency “Uzstandard”) dated August 6, 2020 No. 05-1196.

3. This standard was WORKED OUT on the basis of the protocols of the World Tourism and Travel Council (WTTC) “Safe Travels: Global Protocols & Stamp for the New Normal”, the Spanish document “Medidas para la reduction del contagio por el coronavirus SARS-CoV-2 Instituto para la Calidad Turistica Espanola (ICTE)” and the Turkish document “Assessment form on Covid-19 and hygiene practices applied during pandemic for accommodation and food & beverage facilities”.

1 Area of ​​use

1.1 This standard includes recommendations for ensuring the creation of optimal working conditions and organization of labor activity in order to protect the health of workers and personnel of the tourism industry objects (hereinafter referred to as the object), take preventive measures, provide sanitary and hygienic safe services to tourists in order to ensure their health during the period and after the massive spread of infectious diseases (epidemic, pandemic) and has a voluntary nature of use.

The recommendations of this standard apply to services provided in tourist and related infrastructure facilities, in particular, accommodation facilities, transport, general catering and entertainment, educational, business, medical and recreational, physical culture and sports facilities.

This International Standard is intended to be used by tourism service providers.

1.2 The standard can also be applied in the control, measurement or recognition of items.

1.3 Objects certified in accordance with the requirements of this standard are issued a special distinction.

2 Normative references

This standard uses a normative reference to the following standard: O’z DSt 3487: 2020 Disinfection tunnel. Specifications.

Remark: When using this standard, it is advisable to check the validity of the reference standards on the territory of the Republic of Uzbekistan according to the corresponding index of standards, compiled as of January 1 of the current year, and according to the relevant information signs published this year. If the referenced document is replaced (changed), then when using this standard, the replaced (changed) standard should be followed. If the referenced document is canceled without replacement, then the provision in which the link to it is given applies to the extent that does not affect this link.

3 Terms and definitions

The following terms are used in this standard with the corresponding definitions:

3.1 Tourism industry: The totality of accommodation facilities, transport, catering and entertainment, educational, business, health and fitness, sports and other purposes, organizations engaged in tourism activities, organizations providing excursion services, as well as the services of guides, guides ( guides-translators) and instructors-guides.

3.2 Social distance: Distance of, at least, 2 m between people.

3.3 Personal protective equipment: Technical and other means used to prevent or reduce the impact on the employee of a harmful production factor and (or) hazardous production factor, as well as to protect against pollution.

3.4 System “Uzbekistan. Safe travel GUARANTEED”; (UzSTG): A set of works on the establishment, implementation and assessment of the requirements for sanitary and hygienic safe services in the objects of the tourism industry, as well as in tourism services.

3.5 Disinfection barrier: A technical installation designed for the disinfection of vehicles and used for treatment with a disinfection solution.

3.6 Disinfection mat: A floor covering designed for disinfection work.

3.7 Disinfectant tunnel: A disinfectant tunnel designed to receive fine aerosols of liquid disinfectants for the purpose of disinfecting and disinfecting outerwear, shoes, hand luggage and open human skin.

3.8 Special information plate (posters): Information reflecting the observance of social distance between clients and employees, frequent hand washing, use of masks and gloves, and others.

4 General requirements for a hotel industry and services provided

4.1 Management requirements

4.1.1 The tourism industry facility, based on a risk assessment, should have a contingency plan detailing the specific measures that will be taken to reduce the risk of infection.

4.1.2 The hotel must implement the UzSTG system and it must have its own internal documents (instructions) for this system.

4.1.3 The hotel shall establish a medical facility.

4.1.4 The number of guests should not exceed 50% of the total capacity of the hotel.

4.1.5 Suspend indoor events, contact sports events in swimming pools, and various outdoor or indoor events.

4.1.6 It is necessary to provide for a certain number of places (rooms, rooms) in case of isolation of guests with suspicious symptoms.

4.1.7 There must be a social distance between clients and employees in public places (reception desk, restaurant, toilet, in front of the cashier, and so on).

Remark: The requirements given in clauses 4.1.3 – 4.1.7 are applied in conditions of restrictive measures in connection with a pandemic or quarantine.

4.1.8 It is necessary for hotels to appoint a responsible person from the middle or top level to control the implementation of general sanitary and hygienic rules, measures against a pandemic.

4.1.9 It is necessary to work out a plan for cleaning, disinfection and disinfestation and monitor their implementation through registration in logs.

4.1.10 The hotel should carry out daily (every shift) wet cleaning of office premises and public places using disinfectants. It is necessary to disinfect every 2-4 hours all contact surfaces: door handles, pillars, tables’ surfaces, chairs’ backs, office equipment.

4.1.11 It is necessary to work out the necessary application measures upon detection of an increase in body temperature of the established limit and inform the responsible persons.

4.1.12 It is necessary to work out instructions for the preparation of a disinfectant solution and familiarize the responsible persons.

4.1.13 Emergency telephone numbers should be posted in a prominent location.

4.1.4 All sanitary and hygienic products used in tourist and related infrastructure facilities must have a certificate of conformity or a hygiene certificate.

4.1.15 Special information plates (posters) should be installed in prominent places on all floors and corridors of the property.

4.2 Requirements for hotels

4.2.1 If possible, an online registration should be arranged.

4.2.2 When accommodating, the number of guests should not exceed 3 family members in a room, the number of other guests in a room should not exceed 1 pax.

4.2.3 Objects of tourist and related infrastructure should have a non-contact thermometer to measure temperature. It is necessary to measure the temperature of employees and clients on a daily basis according to the special approved form.

4.2.4 At each entrance of the property, there should be “disinfection tunnels” with a disinfectant that does not spoil the surfaces and fabrics of clothes according to O’z DSt 3487: 2020“ disinfection mats ”for visitors, and disinfection barriers” for transport.

4.2.5 Properties should have face shields for use by employees and customers while on contact. At the place where the employee is in direct contact with the client, social distance should be taken into account. Masks must be changed every 2 hours.

Where social distancing requirements cannot be met, a protective screen should be installed to ensure the protection of staff and customers. The protective shield must be disinfected every 2 hours.

4.2.6 The facility should arrange places for hand treatment, supply of detergents and disinfectants, as well as other agents according to the approved form. The facilities must be provided with non-contact sanitary and hygienic equipment and means (soap, disinfectant solutions, and antiseptics) for hand treatment.

Remark: The requirements given in clauses 4.2.3 – 4.2.6 are applied in conditions of restrictive measures in connection with a pandemic or quarantine.

4.2.7 The facility should place information (printed materials, videos) in a visible place for customers on the observance of sanitary and hygienic measures, on the disposal of used personal protective equipment in Uzbek, English and Russian.

4.2.8 Requirements necessary for compliance by clients in all areas (waiting areas, rooms, eating places, gyms, swimming pools, saunas, etc.) of the facility should be developed and placed in prominent places.

4.2.9 It is necessary to arrange special places for changing the clothes of employees, which should take into account social distance, the number of places and the way of storing clothes according to the approved requirement.

4.2.10 Funds for individual use provided to customers must be hermetically sealed.

Remark: The requirements given in clauses 4.2.9 – 4.2.10 are applied in conditions of restrictive measures in connection with a pandemic or quarantine.

5 Personnel requirements

5.1 It is necessary to organize training sessions on for all employees and conduct regular trainings on updated information.

5.2 During work, it is necessary to ensure social distance between employees, personal hygiene, the use of protective masks and gloves.

5.3 It is not allowed to congregate employees in changing rooms, resting places and other places and it is necessary to maintain social distance.

6 Requirements for cleaning and disinfection work in hotels

6.1 Public areas should be cleaned with disinfectants and ventilated every two hours.

6.2 Service objects and service equipment should be cleaned and disinfected in accordance with [1].

6.3 Waste bins and other cleaning agents used, as well as areas designated for rubbish, must be cleaned with certified disinfectants at least once a day.

6.4 Furniture fabric coverings should be disinfected using steam.

6.5 Cleaning chemicals and equipment should be kept separate.

7 Special requirements for hotel services

7.1 Accommodation facilities

7.1.1 The accommodation facility must provide each client with a disposable mask and glove.

7.1.2 The reception department (reception) must be protected by a protective screen.

7.1.3 In trade and household facilities located in accommodation facilities, sanitary and hygienic requirements must be observed.

7.1.4 Rooms should be equipped with disposable materials (shampoo, soap, shower caps, glasses, plates, cutlery, etc.)

7.1.5 When providing food through the buffet system, an employee must be appointed to provide the service to customers and only this employee must provide the meals. Customers are not allowed to touch the food.

7.1.6 When providing services in the room, it is necessary to fully disinfect the food trolley and carry the food closed.

7.2 Requirements for cafes and restaurants

7.2.1 It is necessary to establish and comply with food safety requirements during their acceptance, processing, preparation and delivery.

7.2.2 All food in the kitchen should be stored in clean, food-safe equipment and sealed containers.

7.2.3 The layout of existing storage facilities in kitchens should take into account product groups and the risks of spoilage.

7.2.4 Measurements of temperature and humidity in existing storage facilities in kitchens should be carried out and audit reports retained. Qualified personnel should check recorded temperature and humidity measurements.

7.2.5 In the kitchen, waste must be stored securely and packed (in buckets, etc.) and waste must be properly disposed of.

7.2.6 It is necessary to allocate a separate place in the kitchen for dirty and clean dishes in the sink area. The shelves on which the kitchen equipment is located must be clean.

7.2.7 It is not recommended to use hot drink and vending machines. If used, it is necessary to disinfect the hot drink dispensers and vending machines at regular intervals, remove the dispensers and ensure the provision of water in an airtight container.

7.2.8 In the guest areas, the distance between the tables must be, at least, 2 m and 0.6 m between chairs (staggered).

7.2.9 Servicing should use a one-time paper menu for each customer and discard the used menu.

Disinfectants should be used to disinfect reusable laminated menus after each use and electronic menus every 2 hours.

7.2.10 On the table it is necessary to use sugar, salt, pepper, toothpick and napkins in single-use packaging / packaging.

7.2.11 It is necessary to clean dining tables and furniture, counter-tops (except for disposable ones) with alcohol-based cleaning agents after each guest.

7.2.12 In case of providing treats according to the buffet system, the food must be covered.

7.2.13 It is forbidden for clients to move from one table to another when providing food through the buffet system.

7.2.14 The use of children’s playgrounds in catering facilities should be authorized by the competent authority and its instructions should always be followed. The interval between cleaning and disinfection of playgrounds should be determined as in the field.

7.2.15 At the entrances to playgrounds, hygiene measures (equipment for hand washing or disinfectant solution) must be organized.

7.2.16 Personnel responsible for supervising children must strictly observe hygiene rules and wash / disinfect their hands frequently.

7.3 Transport services

7.3.1 The vehicle should be provided with water only in bottles, packaged in small quantities or in disposable bottles.

7.3.2 The number of passengers carried must be limited and they must be staggered.

7.3.3 When providing transport services, it is necessary to offer clients disposable masks and gloves in individual packaging.

7.3.4 It is necessary to completely disinfect the vehicle after each transfer.

7.4 Swimming pools

7.4.1 The chlorine level in indoor and outdoor pools should be 0.2-0.5 mg / d3.

7.4.2 It is necessary to limit the number of people in the pool at the same time, taking into account the capacity of the pool (1 person per 3 t 2 pool area)

7.4.3 It is necessary to clean with disinfectants toilets, showers and changing cabins located near pools and on beaches.

7.4.4 Clients must stay in the hammam, sauna, steam bath for a maximum of 30 min, subsequent cleaning must be limited to a minimum duration of 15 min.

7.4.5 It is allowed to bring food products to the territory of the pool only in disposable containers or in special packages.

7.5 Sports and recreation facilities

7.5.1 Treatment rooms should be cleaned and disinfected at all times.

7.5.2 It is necessary to use disposable materials (shower gloves, soap, shower gel, shampoo and others) in places of washing.

7.5.3 It is necessary to maintain social distance between equipment in gyms and fitness centers.

7.5.4 In sports halls and spa centers it is necessary to ensure adequate air quality and ventilate the premises several times a day.

7.6 Arrangements of social events

7.6.1 Public events should be organized in accordance with adopted requirements and held in an open area. It is necessary to control not exceeding the number of participants over 50 people.

7.6.2 It is necessary to take into account 20 tons 2 area for 8 people on events organized in conference rooms. It is necessary to monitor compliance with all requirements (mask, distance, hygiene).

7.6.3 Do not consume anything other than water. If possible, the time of the event should be short if it is prolonged, it is necessary to take a break, open the windows and ventilate the room. The ventilation system must be regulated by the penetration of clean air from the outside. In confined spaces, use masks.

7.7 Use of lifts/elevators

7.7.1 When using the elevators, it is necessary to have special information plates (posters) on the observance of social distance.

7.7.2 The use of elevators by persons should be minimized whenever possible. If this is not possible, then in accordance with the rules of social distance, it is allowed to use a third of the maximum lifting capacity of the elevators and it is necessary to indicate the number of passengers at the elevator entrance.

7.7.3 Alcohol hand sanitizers are required at the entrance to the elevators.

7.7.4 It is prohibited to enter the elevator without a mask.