Kuyima

Preventive measures COVID-19

General measures

Reduced seating capacity.

Healhty distance of 1.5 metres.

Mandatory use of masks.

Hand washing and disinfection.

General measures

Reduced seating capacity.

Healhty distance of 1.5 metres.

Mandatory use of masks.

Hand washing and disinfection.

General disinfection of cabins, restrooms, showers and dining room at each group change.

Disinfection of all passengers' luggage.

Provision (per person) of a sealed 1 liter bottle of purified water (for individual consumption) and refilling of individual bottles.

Frequent cleaning and disinfection of all floors and high-touch surfaces.

Washing and disinfection of toilets at least 3 times a day.

Cabins area

General disinfection of cabins, restrooms, showers and dining room at each group change.

Disinfection of all passengers' luggage.

Provision (per person) of a sealed 1 liter bottle of purified water (for individual consumption) and refilling of individual bottles.

Frequent cleaning and disinfection of all floors and high-touch surfaces.

Washing and disinfection of toilets at least 3 times a day.

Cabins area

Open spaces

Signage of basic hygiene measures at strategic points.

Washing and disinfection of terrace equipment, particularly benches, tables, chairs, as well as any other contact surface between one client and another.

Antibacterial gel dispensers are located at strategic points.

Open spaces

Signage of basic hygiene measures at strategic points.

Washing and disinfection of terrace equipment, particularly benches, tables, chairs, as well as any other contact surface between one client and another.

Antibacterial gel dispensers are located at strategic points.

General disinfection of the tents and dining room at each change of group.

Disinfection of all passengers' luggage.

Frequent cleaning and disinfection of lifeguards.

Washing and disinfection of toilets at least 3 times a day.

Kuyimita Camp

General disinfection of the tents and dining room at each change of group.

Disinfection of all passengers' luggage.

Frequent cleaning and disinfection of lifeguards.

Washing and disinfection of toilets at least 3 times a day.

Kuyimita Camp

Land transportation

Cleaning and disinfection of all ground units, before and at the end of each trip.

Disinfection of all passengers' luggage.

Only two people will be seated in each bench seat and one person in the co-pilot's seat.

Antibacterial gel dispensers are located at strategic points.

Land transportation

Cleaning and disinfection of all ground units, before and at the end of each trip.

Disinfection of all passengers' luggage.

Only two people will be seated in each bench seat and one person in the co-pilot's seat.

Antibacterial gel dispensers are located at strategic points.

Mandatory use of masks.

In case of low tide, visitors will walk to the boat.

The minimum capacity is 6 (30%) and the maximum capacity is 8 passengers (50%), plus the boat operator.

Washing and disinfection of the boats at the end of each trip.

Nautical transportation

Mandatory use of masks.

In case of low tide, visitors will walk to the boat.

The minimum capacity is 6 (30%) and the maximum capacity is 8 passengers (50%), plus the boat operator.

Washing and disinfection of the boats at the end of each trip.

Nautical transportation

Restaurants

The cutlery and napkins are placed on the table at the same time as the food is served and are wrapped in a protective bag.

The tables are two meters apart. In turn, each table may have up to six diners or depending on the size of the groups of people traveling together.

When paying by card, the bank terminal is sanitized before and after each use.

Disinfection of menus.

Restaurants

The cutlery and napkins are placed on the table at the same time as the food is served and are wrapped in a protective bag.

The tables are two meters apart. In turn, each table may have up to six diners or depending on the size of the groups of people traveling together.

When paying by card, the bank terminal is sanitized before and after each use.

Disinfection of menus.