Statement by Tourism Minister

1. StatementbyMinisterMmamolokoKubayi-Ngubane–COVID-19alertlevel 3riskadjustedstrategy
tourismsectorresponse measuresanddirection
In line withPresident’sannouncementlastweek,we are continuingwiththe efforttoreactivate the
Tourismsectorso that we can save businessesandJobsinthe sector.Workingtogetherwiththe sector,
we have developedprotocolsandguidelinestoensure thataswe reopenmore tourismactivitieswe
protectthe livesof employers,employees,touristsandSouthAfricansatlarge.
Since the firstof June whenwe opened,some of the subsectorswiththe commencementof level 3,we
have seenbusinessesstartingtocontribute toincreasedeconomicactivitiesandmore andmore South
Africanswhose livelihoodsdependsonthissector,goingbacktowork.Duringthisperiod,Ihave been
encouragedbythe mannerinwhichthe sector hasadheredto protocolsandguidelinesintheir
operations.Ipersonallyvisitedaccommodationestablishmentsandrestaurantstosee formyself how
theywere handlingthe newnormal andIexperiencedfirsthandthatthe sectorhasembracedthe new
mode of operation.
Followingfurtherdiscussionswithindustryrepresentativesonstringentpreventionprotocolsand
guidelinesforthe Tourismsubsectors,MinisterNkosazanaDlamini-Zumahasissuedregulationsthat
formthe basisof the directionswe are announcingtoday.
The amendedregulationsanddirectionscovereconomicactivitiesunderthe currentlevel3of the Risk
AdjustedStrategy.
We therefore welcomethe decisionbyNCCCandCabinettopermittourismservicestoreopenforthe
categoriesasstatedinthe amendedRegulations.

2. • DIRECTIONSFOR RESTAURANT,FASTFOODOUTLETS AND COFFEESHOPS
1.1 All restaurants,fastfoodoutletsandcoffee shopsmustcomplywiththe followingDirections:
Recordsto be kept
1.1.1. Keepadailyrecordof all employees,deliveryagentsand patrons
Screening,SanitisingandPersonal Protective Equipment
1.1.2
(a) screeneach employee anddeliveryperson;onarrival forshiftsandondepartingaftershifts,
regularlysanitisethe workplace,deliverytransport,containers,andfollow cleaning procedures;provide
employeeswithmaskstowearandhand sanitiser;andensure thateveryemployee wearsthe relevant
Personal ProtectiveEquipment.Ensure thatdeliverypersonssanitizebefore andafterhandlingcardor
cash payment.
1.2 Social Distancing,Sanitisation
Must in respectof employeesanddeliverypersonsensure that -
(a) employeesanddeliverypersons(where applicable),maintainadistance of at leastone anda
half metersapartat all times;
(b) employees occupysculleryareas,anduse handwashbasins,one ata time;
(c) employeesthatworkinclearlydefinedspacesstayintheirspace asfar as possible;
(d) employeesmove aboutusingclearpathwayswithcare andattentionnottocome in close
contact withone another;and
(e) where contact betweenemployeestakesplace,employeesmustwashhandsandgo back to
safe-spacingasquicklyaspossible.
1.3 Collections
1.3.1. Demarcate an area forthe collectionof ordersfordeliverythatisseparate from the place where
foodisprepared;and
1.3.2. Designatedcontactlesspickupzone forcustomerswhose ordersare readyto be collected.
1.4. Deliveries

3. 1.4.1 Whentakingan orderfrom a customerinformcustomersto -
(a) weara maskwhenacceptingorders fromthe deliveryperson;and
(b) sanitise handsafterhandlingthe package.
1.5. Entry and SitDown
1.5.1. In respectof guests-
(a) Conducta screeningquestionnaire (whichwillbe publishedwithguidelines)andtake
precautionarymeasurestoprotect the personandotherpersonsinthe premises.Suchmeasuresmay
include denyingsuchapersonaccess to the premises;
(b) Notallowanypersonintotheirpremises,if thatpersonisnotwearingaclothmask, or
homemade itemthatcoversthe nose andmouth or anotherappropriate itemtocoverthe nose and
mouth;
• ensure thatcustomersandguestswearmasksat all timeswhile theyare intheir
premisesexceptwheneatingordrinking;
(c) ensure thatall customersare sanitizedbefore enteringthe premises;
(d) demarcate ina visible manneradistance of a line atleast1.5 (one and a half) meters -
(i) fromthe pointof sale servingcountertowardsthe customer;
(ii) ensure customersque atleastone anda half metersapartbehindeachotheror sideways;
(iii) betweencustomersqueuingnexttoeachwhere twopaymenttillsare opened;
(iv) spreadingseatcapacityto enforce distancingof one andahalf metersbetweenguest;and
(v) considera reservationsystemtomanage demand,andhelpensure capacitylimitsare adhered
to.
1.6.FOOD SERVICE
• No buffetsshall be offeredtoguestforself-service;
• Menusmust be replacedwithnon-touchoptionsorsanitisedaftereachguestuse;
• Tablesmustbe sanitisedbefore andaftereachguestuse;

4. • Where possible andforinstance while takingorders,waitingstaff muststandat
leasta meterfromtables;
• DIRECTIONSFOR HOTELS, LODGES, BED ANDBREAKFAST,TIME SHARESFACILITIES,
RESORTS ANDGUEST HOUSES
Hotels,lodges,bedandbreakfast,timesharesfacilitiesandresorts,guesthousesmustcomplywiththe
Directionsaspreviouslyannounced
• DIRECTIONSFOR CONFERENCEANDMEETINGS
3.1. Conference andmeetingsvenuesmustcomplywiththe followingdirections:
3.1.1 The numberof personsenteringaconference andmeetingvenue shall notbe more than50 and
conference andmeetingsshall ensure compliance withthe requirementrelatingtophysical distancing,
whichisat leastone and a half meters.
3.2 Recordsto be kept
3.2.1 Keepa dailyrecordof the full detailsof all employees,deliveryagentsandattendees
3.3. Screening,SanitisationandMasks
• Conductat reservation,ascreeningquestionnaireforeverydelegateinthe formatof
the form issueswithpublishedguidelines,
• setup screeningstationsbefore orafterentrances,atthe frontof queuestofacilitate
screeningof delegatesateachand everyentry.

5. • afterscreening,where necessary,isolateapersonina facilitywithintheirpremises
designatedforisolation.
• No personshall be allowedintopremises,if thatpersonisnotwearinga clothmask,or
homemade itemthatcoversthe nose andmouth
• Delegatesmustwearmasksatall timesexceptwheneatingordrinking;
• Sanitise delegatesbeforeenteringintothe premises;
• Frequentlysanitiseguestsduringtheirstayinthe premisesorprovide guestswith
sanitisersforfrequentuse;
• Onlyindividual waterandindividualmintscondimentswillbe provided.The use of
containersorbowlsisprohibited;
• Sanitise microphoneandpodiumafteruse byeveryperson;and
• Designate aseatfor eachdelegate andnotallow a delegate tochange the seat.
• DIRECTIONSFOR CASINOS
Casinosmustcomplywiththe followingdirections:
4.1. The numberof personsenteringa casinoshall notbe more than50 percentbasedonthe available
floorspace of the gamblingfloorandcasinosshall ensure compliance withthe requirementrelatingto
physical distancing,whichisatleastone and a half meters.
4.2. RecordKeeping
Keepa dailyrecordof the full detailsof all employees,deliveryagentsandcustomers.
4.3. Screening,SanitizationandMasks
4.3.1 Conducta screeningquestionnaire foreveryguestinthe formatof formissuedwiththe
directionsandtake precautionarymeasurestoprotectthatguestand othersinthe premises.Such
measuresmayinclude denyingaguestaccessto the premises.

6. 4.3.2 Afterscreening,where necessary,isolate apersonina facilitydesignatedforisolationwithin
theirpremises.
4.3.3 No personshall be allowedintopremisesif thatpersonisnotwearingaclothmask,or
homemade itemthatcoversthe nose andmouth
• Guestsmustwear masks at all timesexceptwheneatingordrinking;
• Sanitise guestsbefore enteringthe premises;
• Frequentlysanitiseguestsduringtheirstayinthe premisesorprovide guestswith
sanitisersforfrequentuse;
• Maintainat leasta distance of one and a half metersbetweenopenmachines;and
• Sanitise all machine andothersurfacestouchedafterevery use,orprovide guestswith
sanitiserstosanitise the surface thattheywill occupyandtouch.
• DIRECTIONSFOR PRIVATESELFDRIVE EXCURSIONS remainasannouncedinprevious
mediabriefing
6. Furthermore restaurants,fastfoodoutletsandcoffeeshops;Hotels,Lodges,bedandbreakfast,
time sharesfacilitiesandresortsandguesthouses;Conference andmeetingvenue;includingCasinos
shall adhere tothe followingDirections:
6.1. Trainingof Employees
The employermustregularlyprovide informationandtrainemployeesanddeliverypersonsonthe
COVID- 19 healthprotocolsissuedbythe Ministerof Healthfromtime totime,includingprotocolson
the following:
(a) The proceduresrelatedtothe use,reuse andwearingof masks;
(b) the utilisationof Personal Protective Equipment;

7. (c) keepingphysical distance;
(d) basichygiene practisesincludingthe washingof hands;
(e) cleaninganddisinfectingof equipmentandsurfaces;
(f) contactlessoperations;
(g) package handling;and
(h) handlingof ordersanddeliverytocustomers.
6.2 Employermustinformemployees,deliverypersonsonthe responsibilitytoadvice the employer
if theyare testedpositive forCovid-19orhave beenincontact withsomeone whoisCovid-19positive.
We take thismomenttoappreciate the role playedbyvariousleadersof the sector,specificallycaptains
of industry,leadershipof TBCSA togetherwithvarioussmallbusinessesintownships,rural communities,
the Womenin Tourismand otherindividualswhohave reachedouttomake submissionsaswe move to
rebuildoursector.
I wouldlike toalsotake thismomentto appreciate the patience duringthistime toappeal forpatience
as we work onfurtherreopeningmore subsectors.Whilstwe are workingonthe re-openingof the
sectorone shouldnotlose focuson the healthriskof the pandemic,particularlyasthe rate of those
infectedhasexceededthe 100000 mark and we are yetto reachout peak.It has become evenmore
importantto adhere toall safe protocols.