Travelling in a time of COVID-19
As we head into, what has always been our traditional “ booking season “, we need to address the question on everyone’s mind… How will overland ensure guest safety on tour?
To reduce the risk of infection, each crew member will be required to take the following steps.
Wear a cloth mask when in the presence of any other person
Maintain a safe distance wherever possible – 1.5m or more
Sanitize regularly – you should sanitize whenever you have come in physical contact with a surface or object that may have been touched by another person
If you need to cough or sneeze – ensure to do this away from other people. If this is not possible then do this into the bend of your elbow.
Each staff member will be issued with a cloth mask to be worn when required
Each person will also be provided with a small spray type sanitizer for his or her own personal use.
Our trucks and vehicles will be sanitized and cleaned once a day at the end of the days travel, and before the next day’s travel.
Vehicle sanitizing checklist – completed by our crew
Sweep inside of truck
Mop inside with provided cleaning agents
Spray all seats with liquid sanitizer
Wipe all USB charging points with sanitizer
Wipe handrails at entrance to the truck
Wipe all window catches
Wipe door handles to entrance
Wipe down all armrests
Wipe all safety belt clips and buckles
Clean out rubbish bin
At each departure point, it will be the responsibility of the driver to perform health checks on all clients. The temperature of all guests be will be recorded before they are allowed to board the vehicle. A lead in mat will be provided, sprayed with sanitizer, all clients are to wipe their feet on the mat when walking in to the truck.
There will be a sanitizer dispenser mounted at the entrance to the truck, all clients must sanitize when entering the vehicle. Clients are required to sanitize their hands each time they enter into the vehicle to depart a location.
Crew are to take temperatures once a day of all clients and themselves, at the time of departure. If the tour is not scheduled to depart that day, all temperatures will be recorded at breakfast.
We have always had a strong focus on hygiene when cooking, but never before has it been as important as it is now.
Our crew will ensure that all surfaces and utensils are wiped down properly before use. At the end of the day/evening, crew will have to make sure that all items are rinsed in a sanitizing solution that will be provided. It is of the utmost importance that all foodstuffs continue to be washed before use.
We would like to stress that the well-being of participants is everyone’s responsibility and our crew are there to enforce the protocols which have been put out. These protocols have been adapted from various regulatory institutions including the World Travel & Tourism Council.
Putting these measures in place will add additional pressure on our crew and we ask that you ensure that your clients are aware of these measures that will (by law) be required to be followed. Any guest refusing to follow or adhere to these guidelines could face being expelled from the tour. It is in everyone’s interest to play their part in ensuring the safety on tour.
This is a territory that is new to all of us and it may be necessary from time to time to adapt the protocols. We of course will continue to share information with you as we make it available.