European safety Guidelines for LiveCom professionals
in CEE
The european safety guidelines for LiveCom professionals is a collective work
by event associations and industry professionals to help industry professionals
who are planning to reopen during and after the coronavirus disease (COVID-19) pandemic.

This document contains no "best practices" that apply everywhere — coronavirus creates different challenges depending on countless factors, including the size
of the event, its geographic location, the physical space, and the anticipated attendees, to name just a few. Instead, in the order one would plan an event, we have identified reasonably foreseeable health risks and suggested options to mitigate them.

Because this document is intended to be used by event professionals, we have tried to strike a balance between a simple checklist and an exhaustive consideration of all options. Our goal is to provide enough information so each user can make reasonable choices under their own circumstances.

Some of this guidance is scalable, meaning it can be applied equally to events of any size. Consequently, this Guidelines emphasizes things people can do rather than things they can buy, since money is likely to be especially tight for smaller events and venues that have been closed and may only partially reopen.

It is strongly advised that these recommendations be used as a binding checklist for event organizers. This will enable event planners, organizations, authorities and participants to work on the assumption of the best possible, verifiable situation with regard to the health and safety of everyone involved.

The benchmark for this recommendation is not the fulfillment, but rather the over fulfillment of official and institutional requirements.

The following recommendations were drafted by an interdisciplinary task force that unites the expertise of event technology managers, technical directors, trade show and stage construction specialists, experts in event safety and security, gastronomy/catering and logistics, venue operators and representatives of other professional groups such as event and artists' agencies.

The recommendations are supported and endorsed by the following institutions and associations.
Explaining safety rules to managers, suppliers, workers
Many events or venues already have codes of conduct with lists of prohibited items and behavior. Before reopening, they must add their new health procedures and expectations, such as social distancing and face covering requirements and longer wait times. There is no specific information that is best. Rather, as with all safety messaging, you want to be positive, practical, and proportionate. Messages on safety rules (described below) have to be delivered on time and to everyone involved in an event.
      Infection Mitigation Coordinator
      This Guidelines recommends that a worker with appropriate medical and risk management knowledge be designated the "Infection Mitigation Coordinator" for the event, venue, or business. Mitigation coordinator can be responsible for:

      • Coordinate with, communicate, and help implement public health guidelines.
      • Work closely with the event producer or venue operator to develop and implement event health plans.
      • Ensure that existing safety plans are modified for compatibility with new health plans.
      • Help create worker training that applies current information about hazards and infection control measures, including social distancing, handwashing, temperature checking, and disinfecting high-touch surfaces.
      • Determine, in conjunction with the venue or event organizer, if a worker or patron may safely enter the event space when there is a health concern.
        Health and Hygiene
        Social Distancing. Everyone should leave at least 1.5 meters to the person closest to them. Where a task cannot be accomplished working alone, workers can limit their exposure by forming a "work team" in which people routinely work together, but they keep their distance from everyone else.

        Hand Washing. Workers should wash their hands for twenty seconds at least every 60 minutes, and dry thoroughly with a disposable towel or dryer. As a backup, workers may use sanitizer containing at least 60% ethanol or 70% isopropanol when a sink is not available. Workers should also wash their hands at the beginning and end of each shift and break, after using the restroom, sneezing, touching their face, blowing their nose, cleaning, sweeping, mopping, smoking, eating, or drinking.

        Gloves. Gloves made of vinyl or similar non-absorbent material that allows fine motor function without possibility of contaminating the wearer's hands should be worn when conducting health checks on workers or patrons, when handling food, tickets, or any items on which infection can be transmitted, and when using cleaning or disinfecting products. Workers should be trained on the proper use of gloves, including frequency of disposal and hand-washing based on the worker's specific duties, to avoid spreading the virus in high-touch areas.

        Face Coverings. Physical respiratory protection such as a cloth face covering should be worn whenever people are 1.5 meters of each other because (a) COVID-19 is spread through respiratory droplets and (b) a significant number of infected people will show no outward symptoms of illness. Face covering requirements should be task-specific and include instruction on proper use.

        • Wash your hands before putting on a face covering.
        • Put the same side against your face each time to avoid wearing the "contaminated side" against your nose and mouth.
        • Remove your face covering using the straps to avoid touching the part that protects your face.
        • Wash cloth face coverings after each use, and wear other masks only according to the manufacturer's specifications

        Personal Protective Equipment ("PPE")
        Employers should ensure that in addition to face coverings and gloves, workers and volunteers have PPE appropriate for their work, and that vendors and independent contractors provide and use their own.

        Temperature Screening. Each point of entry, both front and back of house, should be monitored by workers trained and approved under the Infection Mitigation Coordinator's supervision. These workers will conduct temperature screening using 'no-touch' thermometers approved by the Infection Mitigation Coordinator. Anyone displaying a temperature over 38.0 C should be taken to a private area for a secondary temperature screening. Workers or patrons confirmed to have a higher temperature should be denied entry and directed to appropriate medical care. Safety plans should include a refund policy and protocols how to handle groups where one member is denied entry.
        Touching Your Face. Workers should avoid touching their eyes, nose, and mouth. Microphones, headphones, and other personal equipment should not be shared, and should be sanitized before and after each use.
        Cough and Sneeze Etiquette. Workers should cover their cough or sneeze with a tissue, or an elbow or shoulder if no tissue is available, followed by thorough handwashing.

        Practices for Sick Workers and Volunteers.
        The following recommended practices for sick workers presume a degree of supervisor oversight and control over employees that may be difficult with independent contractors. Where possible, companies should consider incorporating health and safety requirements into their independent contractor agreements.
        Workers must notify their supervisor and stay home from work if they have symptoms of acute respiratory illness consistent with COVID-19 – such as fever, cough, chills, muscle pain, headache, sore throat, or shortness of breath – that is not explained by another medical or allergic condition.
        If a worker exhibits symptoms of acute respiratory illness upon arrival to work, or becomes sick during the day, their supervisor must separate them from other workers and patrons and send them home or to a designated isolation area immediately.
        The supervisor should document the circumstances of the worker's illness to help with contact tracing, as applicable.
        Workers with symptoms of acute respiratory illness associated with COVID-19 may return to work after (a) home isolation for 14 days since their first symptoms or positive test, and (b) medical authorization.
        Production issues
        Most of the front of house health guidance in the preceding sections applies equally to back of house operations, including touring and production workers. Here are some further issues specific to event production.

        Division of Authority and Responsibility. Touring productions and venue operators will have to decide which party is responsible for various tasks and behaviors related to health and safety. Because these will be new agreements, these Guide recommends that new responsibilities, and the authority to carry out and enforce them, be memorialized in detail. Any such agreement should be mutually supportive rather than imposing a disproportionate burden on one side or the other – the tour wants to know the venue is clean and the venue want to know the tour will not bring unreasonable risk into their premises. Both parties have a vested and mutual interest in agreeing to the kinds of measures discussed here.

        Booking an Event Space. Site visits and venue tours for marketing and booking should be replaced by virtual tours to the extent feasible. Companies seeking to book a space should prepare to submit a health and safety plan consistent with these guidelines regarding the risks particular to their event.

        Social Distancing Musicians. The authoritative guidance requiring not less than 1,5 meters of social distance may have to be expanded for singers and musical instrument players. Musicians often breathe deeply and expel aerosols further than people engaged in non-physical activities. Their performance space, including on stage and in orchestra pits, should be arranged to maximize social distancing while allowing at least some of them to perform together.

        Materials Handling.

        1. Production equipment and cargo should be sanitized when loaded at the warehouse and unloaded at the venue. In addition to face coverings, workers should wear gloves when handling equipment and cargo to prevent surface contamination.
        2. Social distancing applies to production crew working in confined spaces, such as inside trailers. Workers should always wear face coverings and gloves when those do not interfere with essential work functions, particularly when they cannot maintain social distance. The general need for distancing should not cause other unsafe working conditions for technical and construction crew. For example, if a piece of equipment takes four people to lift, then each worker should protect themselves from infection to the best of their ability while lifting the load together.
        3. High-touch equipment such as motor controllers, microphones, mic stands, presentation remotes, and audio/video cable should be sanitized frequently, and equipment should be dedicated to individual users where possible.
        4. Heavy equipment such as forklifts, boom lifts, and scissor lifts should minimize the number of operators of each piece of equipment where feasible.

        Equipment Deliveries. In addition to adhering to the Materials Handling guidance above, delivery truck drivers should not leave their cab during offloading unless they receive the same screening and follow the same health procedures as other workers. To the extent possible, deliveries should be scheduled in shifts to minimize the time workers load or unload close together. Workers unloading deliveries should change their gloves and wash their hands between each delivery.

        Ground Transportation.

        1. Vehicle Capacity. As in all other public areas, social distancing should be enforced in buses, vans, and other ground transportation to the extent possible. For example, nine passengers plus a driver could fill a fifteen-passenger van in order to allow more space between riders. This may require adjustment of existing plans to provide additional vehicles or multiple trips.
        2. Passenger Hygiene. Passengers should wear face coverings and gloves while riding, and wash hands or use hand sanitizer after leaving the vehicle.
        3. Vehicle Cleaning. Transportation providers should disinfect the passenger compartment after every trip, including all hard surfaces, seats, headrests, seatbelts, seatbelt buckles, and armrests. Nothing should be left in the rear of the vehicle that could be touched by more than one person, such as papers, water bottles, or coffee cups. All vehicle operators should be trained regarding the surfaces passengers are likely to touch and the cleaners, disinfectants, and PPE needed to clean and disinfect them. Additional time between trips must be reserved for this process.
        Sanitizing the venue (during the installation and dismantling)
        Sanitizing High-Touch Areas. As soon as workers begin to load in, surfaces and objects that are touched frequently, such as the ones listed below, should be regularly (at least every hour) disinfected using products approved by the applicable health authority.

        1. Public Areas (lobby, hallways, dining and food service areas)
        • Door handles, handrails, push plates
        • Bike rack or other barricades the public may touch
        • Handrails for stairs, ramps, and escalators
        • Elevator buttons – inside and out
        • Reception desks and ticket counters
        • Telephones, Point of Sale terminals, and other keypads
        • Tables and chairs, including high chairs and booster seats
        • Beverage stations, water fountains, vending and ice machines
        • Trash receptacle touch point
        2. Restrooms (front and back of house as well as portable units)
        • Door handles and push plates
        • Sink faucets and counters, and toilet handles
        • Lids of containers for disposal of women's sanitary products
        • Soap dispensers and towel dispenser handles
        • Trash receptacle touch points
        3. Back of House Offices, Dressing Areas, Green Rooms, Production Areas
        • Individual office and other room furniture
        • Door handles, push plates, doorways, railings
        • Light switches and thermostats
        • Cabinet handles
        • Telephones, computers, other keypads, mouse
        • Microphones
        • Backstage and technical equipment
        • Trash receptacle touch points
        4. Back of House Kitchen and Food Preparation Areas
        • Handles of all kitchen equipment doors, cabinets, push pads
        • Counter surfaces
        • Light switches
        • Handles of beverage and towel dispensers
        • Handles of sinks, including handwashing sink and mop sink
        • Cleaning tools and buckets
        • Trash receptacle touch points

        Cleaning and Disinfecting.
        1. Cleaning removes dirt and impurities from surfaces and objects and may lower germ counts by removing but not necessarily killing them.
        2. Disinfecting reduces and kills germs on surfaces and objects. Because disinfecting does not necessarily clean the surface, cleaning and disinfecting are both essential.
        3. Cleaning Technique. Clean high-touch areas by using water and soap or cleaning solution to remove dirt and impurities from surfaces and objects and reduce germ counts.
        4. Disinfecting Technique. High-touch areas should be disinfected using materials effective against COVID-19. To quickly disinfect a seating area between events, electrostatic cleaning is a means of spraying a fine mist of positively charged disinfectant particles that adhere to surfaces and objects.
        5. Following the Manufacturer's Instructions. In all instances, including technical and production equipment such as microphones and headphones, it is important that cleaning procedures follow the manufacturer's instructions. This will increase the likelihood of a thorough cleaning while not damaging the equipment or voiding a warranty.
        6. Disposal. Place gloves and other disposable items used for cleaning and disinfecting in a bag that can be tied before disposing of them with other waste.
        7. Frequency. The frequency of cleaning high-touch areas should be determined based on the surface or object and how it is used, applying guidance from local health authorities.
        8. Documentation. Documenting that health and safety practices were followed at the correct intervals can help a business show that it behaved reasonably under its circumstances, which would be a key issue in a lawsuit. A supervisor should ensure that cleaning logs are carefully entered and preserved for reference. Events that contract to use a venue should request a copy of the venue's cleaning and disinfection plan.
        Ingress and egress
        Handwashing Stations. Stations with either soap and water or sanitizer containing at least 60% ethanol or 70% isopropanol must be provided at all points of ingress and other well-marked and illuminated locations throughout the venue. These stations should allow no-touch activation if possible. Supervisors must regularly confirm there are adequate supplies.

        Screening. Once patrons reach the front of the line outside the venue, there should be a new screening process.

        Temperature and Health Screening. Outside the venue perimeter, a worker wearing a face covering, gloves, and medically-identifiable clothing such as scrubs, who has been approved by the Infection Mitigation Coordinator, should take the temperature of every patron and conduct a brief visual screening for symptoms of fever or infection.

        • Temperature Screening. This Reopening Guide does not make a recommendation regarding a specific type or style of thermometer, only that it be compliant with your applicable public health authority. Cost and efficiency of devices can vary widely, so each venue or event operator should make a decision that is reasonable under their circumstances.
        • Health Screening. The Infection Mitigation Coordinator should develop health screening questions and evaluation criteria in consultation with a qualified medical professional.
        Primary checklist during an event
        The following part was inspired by "Recommendations for action from the Research Institute for Exhibition and Live Communication (R.I.F.E.L.)" and contains such content as:

        1. Information
        2. TEST
        3. Hygiene
        4. Disinfection
        5. Tracking

        Messages for PARTICIPANTS organizers and workers.
        Messages on safety rules (described below) have to be delivered In a word, everywhere.
        The more information is published, the better impact it gives. Here are some ways:
        • Web site
        • Social media channels
        • Emails and push notifications
        • Mobile apps
        • Signage
        Protection guideline A:
        Events can fundamentally be carried out (within the framework of the aforementioned established rules) if it can be ensured that during the entire duration of an event (construction, implementation, breakdown) all persons involved and present (event visitors as well as all service providers, employees and artists employed within the framework of the event) are verifiably not infected with COVID-19 and not contagious or have already acquired immunity.

        For all events, a manipulation-proof list of participants ("participant management" and "employee accreditation") including the recording of the attendance and working hours must be maintained. Seamless tracking in compliance with data protection and privacy regulations will be ensured and provided to the relevant authorities if required. Furthermore, the use of a tracing app is explicitly recommended.

        In addition to this, the valid and recognized hygiene regulations related to COVID-19 published by the Robert Koch Institute (RKI) that apply at the time of the event shall continue to apply.

        [Authors' note: The authors are aware that, at the time of writing, this protective guideline cannot yet be fully described here; this protective guideline is based on the assumption that technological and scientific progress (quick tests) will make it possible to verify acquired immunity and/or an acute infection with COVID-19.]
        Protection guideline В:
        If the provisions of Protective Guideline A cannot be ensured, events can be held if supplementary regulations on compliance with minimum distances and with additional hygiene requirements are followed.

        This requires a documented risk analysis to be carried out by the organizer, which must be based on a general hygiene concept to be developed in cooperation with an independent institute.
        Protection guideline С:
        Should it not be feasible to maintain minimum distances in individual cases or in individual areas of the event venue, more stringent hygiene conditions and measures shall apply. These must be explicitly described in the risk analysis and approved by the authorities.

        The aforementioned protection guidelines will be additionally regulated based on a step-by-step master plan for staging events for the analysis of the maximum number of persons permitted at events.
        This will facilitate flexible adaptation to the respective regional situations (see appendix).

        The specification of the steps will be undertaken in 4 phases; the severity level will be determined on the base reproduction rate (R0), for example, after prior coordination with the relevant authorities.

        The gradation will likewise take into account the respective incidence rate in the area of origin of the visitors (e.g. the national incidence rate will be used for national event visitors, and the regional incidence rate for regional event visitors.
        Remarks on protection guideline A:
        General regulations for holding events
        To ensure that visitors and other persons involved are not contagious, written verification of immunity or verification that the person has no acute illness is required. This verification will ensue via a swab test carried out on the evening before the event. After prior consultation with the relevant health authorities, the implementation of testing is to be secured with potential contractual partners (test laboratories).

        Alternatively, a test (quick test) carried out directly on site can serve as verification. This quick test must also be coordinated in advance with the relevant health authorities. The test is voluntary; if an event visitor or a hired service provider, employee, or artist does not take the test, they will not be permitted to enter the event venue. The organizer shall bear all costs for conducting and analyzing the tests. The protection of personal data will be ensured.

        For the entire duration of the event, it must be ensured that no unauthorized persons can enter the event premises.
        General hygiene regulations:
        Doors to the respective premises within the event location must be kept open, as far as permissible (except rooms with electronically controlled doors), so that virus transmission via door handles can be avoided.

        Doorknobs, handrails for stairways, frequently used surfaces (furniture, tables, counters, toilets, especially toilet flushing, taps etc.) must be cleaned and disinfected regularly (several times an hour). Where possible, temporary sealing of high-traffic surfaces (handrails, cloakroom and accreditation counters, visitor furniture etc.) with suitable means.

        Dispensers with disinfectant must be installed in clearly visible locations at all entrances and exits. In addition, at least 1 dispenser per 50 visitors must be kept available at neuralgic points within the event venue. Likewise, in the toilet facilities sufficient numbers of dispensers with disinfectant must be provided.
        Rules for participants:
        Information about tracking

        Contact details of all participants of the event have to be recorded and tracking has to be possible to avoid infection chains. The records have to be open to the health authorities.

        A briefing on the hygiene protection measures has to be announced at the event location, and the necessary rules of conduct as well as responsibilities, and list of contact persons have to be given - on site, in written and visual shape (barrier-free) in advance and when entering the event location.

        All participants and involved employees of an event are informed in advance by the respective employer about the need for personally carrying and possibly wearing mouth-nose protection.

        Information about safety rules

        By recording all participants from the various trades in advance as well as the seamless recording of attendance and absence times at the event venue, it must be possible to make all persons involved in the event with their contact data available to the health authorities at all times, even after the event, in order to trace and track possible chains of infection.

        Instructions on the protective hygiene measures implemented at the event venue, required rules of conduct, the responsibilities involved and contacts will be ensured - on site in written and visual form (barrier-free) in advance of the event as well as when entering the venue.

        All participants and employees involved in an event will be informed in advance by the respective employer about the necessity of carrying a face mask with them and possibly wearing it. This must be carried at all times within the event venue and must be worn if maintenance of the minimum distances is at risk. Violations of these rules can lead to persons being expelled.
        Remarks on protection guideline B:
        Supplementary rules on compliance with minimum distances and additional hygiene programs

        If the provisions of Protective Guideline A cannot be ensured, the following measures must be taken.
        Requirements for the event venue:
        For the respective event venue, it is necessary to differentiate between occupied areas, areas of moving traffic and special areas.

        Occupied areas include all areas of a venue in which event visitors can remain stationary for a period of time and for which a higher risk of longer-term personal contact must be assumed. Examples include presentation areas, catering areas, accreditation counters, cloakroom areas and sanitary facilities. In these areas the gene-rally applicable minimum distance of 1.5 m (4.9 ft) must be maintained between persons at all times and must be monitorable.
        Example of occupied areas:
        presentation area

        For seating plans, appropriately dimensioned seat and aisle widths and spacing must be planned. The following sample seating plan without/with the corresponding distancing arrangements serves to illustrate this.

        Sample seating plan (without/with distancing rules):

        Based on the attached step-by-step master plan, dimensioning of 3 m² (32.3 ft²)/visitor is assumed.

        Traffic areas include all areas of a venue in which event visitors move between the various event performances and sections. Examples include corridors, stairwells and emergency escape routes. In these areas, the distancing and hygiene recommendations of the Robert Koch Institute (RKI) valid at the time of the event apply. Informa-tional signs at all neuralgic points of the venue make visitors aware of these recommendations (entrances and exits, sanitary facilities, event area). These instructions are shown in an easily understandable and accessible (barrier-free) form.

        Furthermore, additional distancing rules and measures must be implemented for special areas at the event venue. These include, among other things:

        The entrance, admission area, accreditation, and cloakroom. Suitable methods of access control by security guards and/or devices (e.g. floor markings, room partitions, pedestrian flow control systems, signal light systems) must be provided in order to ensure that the minimum distance between persons of 1.5 m (4.9 ft) is maintained at all times.

        Presentation and catering areas: In addition to suitable seating plans, in areas where lines may form (e.g. access to a presentation or a catering station), personnel and devices (e.g. floor markings, barrier tapes) must be employed to ensure and monitor the minimum distancing.

        Sanitary facilities: Access to sanitary facilities must be controlled by personnel and/or devices (e.g. floor markings, barrier or signal light systems, pull principles) so that the minimum distance between persons of 1.5 m (4.9 ft) within the sanitary facilities can be ensured at all times. Within the sanitary facilities, toilet stalls, urinals and washbasins must be reduced to ensure that the minimum distance between persons is likewise ensured.

        In general, the following rules also apply to all areas:

        For events, corresponding event plans (seating plans) must be prepared in accordance with the applicable regulations, and submitted to the relevant authorities for approval.

        Insofar as this is possible, the event venue must be divided into zones (or spaces) to achieve controlled distribution of the visitors. A concept for visitor flow management must be developed to prevent space overloads, traffic jams or high population density (e.g. by applying the pull or heijunka principle). Access to the zones must be controlled. Ushers support the controlled filling and emptying of the seating areas.

        Advance capacity planning can also help in this regard (advance registration for individual presentations), as can the use of the following: accreditation systems, access control systems, anonymous temperature measurement and guest-per-area measuring systems, pedestrian flow control systems in front of entrances and exits, or information systems in the event of area overload.

        In addition to suitable seating plans, the minimum distance between persons must be ensured and monitored in areas where lines can form (e.g. access to the presentation, entrances, etc.) by personnel and devices (e.g. floor markings, barrier tapes). Separate entrances and exits should be provided if possible. These must be adequately marked.

        The distancing rules must be ensured and monitored for all persons involved and present (event visitors as well as all service providers, employees and artists employed during the event) for the entire duration of the event (set-up, event, breakdown) by the relevant personnel.

        Should a situation arise in which there is a risk that compliance with the distancing rules cannot be maintained, all persons present must immediately put on their face masks.
        Preparation of an additional hygiene concept for the event:
        In addition, a comprehensive hygiene concept must be prepared by a specialist for the event on the basis of the ISO standards that are applicable to the operation or on the basis of the existing HACCP concept. The following criteria must be met:

        presence of a hygiene officer (analogous to a health and safety coordinator) during the entire event.

        preparation of an additional standard plan for event hygiene based on HACCP monitoring and evaluation of compliance with the standard plan for event hygiene and the management process flows before, during and after the event.

        In addition, the following measures must be implemented at the event venue:

        Cleaning and disinfection of the hand contact surfaces:

        All hand contact surfaces must be disinfected prior to the start of the event. In particular, these include door handles, table surfaces (especially in the catering area), handles/grips on chairs, etc. Disinfection must be done mechanically.

        Hand contact surfaces with intensive hand contact over the course of a day must be disinfected repeatedly. The frequency of such disinfection must be precisely specified prior to the start of the event. For multi-day events, the cleaning and disinfection work must be done at the end of each day of the event.

        Cleaning and disinfection of the floors:

        Floors must be cleaned every workday, and if there are large numbers of people, additionally cleaned depending on the level of visible soiling. Disinfection of these surfaces is not required.

        Cleaning and disinfection plan:

        A cleaning and disinfection plan must be prepared that clearly states which surfaces must be cleaned by which personnel, how often they must be cleaned and disinfected, and what cleaning and disinfection agents must be used.

        Disinfection measures of the persons present at the entrance to the event venue:

        All employees must disinfect their hands before beginning work. All event visitors must disinfect their hands during registration.
        Recording of the participant groups:
        To trace and isolate possible chains of infection, it is essential that all participants and visitors are known and electronically recorded with their contact data. All entering and leaving of the venue must be electronically recorded and documented. These data must subsequently be made available to the health authorities if there is a justified need to do so, subject to compliance with data protection and privacy regulations.

        If available, the use of a tracing app compliant with data protection and privacy regulations is also recommended for events of a certain size and/or for certain groups of people.

        Detailed information on protective measures implemented at the event venue must be provided in advance to enable personal risk assessment relating to possible participation.
        Arrival and departure, transport, transfers:
        When using local public transport or individual transfers (trains, planes, local public transport, taxis and shuttle buses), compliance with the relevant applicable guidelines is required. Carpools must be avoided. For shuttle buses, compliance with maximum capacities (hygiene concepts of the transport companies) and minimum distances is required.

        Separate entrances and exits must be planned and fixed walking directions defined. Adequately dimensioned waiting areas that enable compliance with the minimum distances must be provided.
        Entrances and exits at the event venue, cloakroom, accreditation:
        Separate entrances and exits must be provided at the event venue and clearly marked. Adequately dimensioned waiting areas that enable compliance with the minimum distances must be provided. The minimum distances must be ensured at the entrances and exits at all times. Protection from rain in outdoor areas must be ensured.

        Suitable methods of access control by security guards and/or devices (e.g. floor markings, room partitions, pedestrian flow control systems, signal light systems, pull principles) must be provided.

        Admission must be planned so that it is staggered as far as possible, so that visitor density does not exceed specifications.

        Persons with symptoms (even if the symptoms are mild) may not enter the event venue. Should a person manifest symptoms within the event venue, an FFP2 mask without a vent must be applied, and the person's departure from the venue and immediate isolation arranged; the person must also be informed that he/she needs an im-mediate medical examination and diagnosis. Quarantine measures for the contact persons must be immedia-tely and rigorously implemented. Quarantine and isolation must take place in accordance with the applicable recommendations of the RKI at the time symptoms are noted and in close coordination with the relevant health authorities. The information must be entered immediately in a tracing app, if such an app is available.

        Visitor check-in and check-out must be as contactless as possible (ticket, barcode). Do not use self-check-in modules with touch panels. Cloakroom tokens must be issued in contactless form (e.g. digital cloakroom tokens). Minimum distances must be maintained from and by the cloakroom and accreditation personnel and/or adequate protection from coughing, sneezing and spitting must be provided.

        All participants are required to carry a face mask with them at all times. The organizer must additionally provide adequate face masks at the entrance.
        Ventilation of the event venue:
        Adequate ventilation for all rooms/areas in the entire venue must be ensured. In particular, adequate and regular ventilation/airing of smaller rooms with low ceilings must be ensured.
        Catering, serving of food and beverages:
        The deployment of a hygiene officer will ensure a high standard of hygiene in accordance with a HACCP concept to be prepared and the ISO standards applicable to the respective operation.

        Food and beverages must be pre-portioned ad served in sealed packaging. For unpackaged food, spit protection walls must be used, face masks worn and hygiene and distancing rules followed. Otherwise, only packaged, sealed food may be served. Self-service is prohibited.

        Compliance with the distancing rules during meals

        Decentralized serving points must be planned to counteract excessive staff and visitor density. If this is not possible for reasons of space, only table service is permitted.

        Seating must be managed in such a way that the minimum distance between persons is ensured during the meal.

        Handling catering equipment

        Reusable dishes and cutlery as well as glasses and other catering equipment must always be cleaned in high-temperature dishwashing systems (> 70°C/158°F).

        Manually washing dishes in sinks is prohibited.

        Contamination must be precluded with suitable packaging during transport and storage.

        Self-service stations are permitted only for individually packaged dishes and cutlery.
        Catering personnel:
        All employees in the catering area must undergo regular training for all necessary additional hygiene measures.

        Regular handwashing and disinfection must be planned and coordinated.

        Employees that prepare, arrange or serve open food or beverages must wear face masks. Orientation to the minimum distance rules is required in the kitchen area as well.
        Program planning:
        When planning the program and throughout the event itself, care must be taken to reduce close encounters (podium, artists on stage).

        Area, room and stage dimensions must be reviewed to ensure adequate safety distancing in the conceptualization phase. On show stages and other presentation areas, positioning and escape plans, walkways, etc. must be planned with sufficient spacing. Safety distances must also be maintained here at all times.

        Other measures are to be applied as follows when required:

        Active integration of a moderator in visitor management. The moderator not only manages and guides visitors through the event, but also instructs and informs them at the beginning and repeatedly during the event about the safety and hygiene precautions that must be taken.

        The performers (artists, moderators, musicians, talk show guests, etc.) must be assigned separate and marked dressing rooms. Collective dressing rooms are not permissible. Upon arrival, each actor will be given a safety and hygiene briefing.
        Participatory activities, showcases, sponsor, sales and exhibition stands:
        Participatory and interactive activities are possible only under very strict conditions that must be described in the hygiene concept. Here the focus is on "demonstration instead of trying things out". Displays and devices required for trying out equipment must be disinfected after every use by a visitor.

        Gatherings of people around stands, showcases and attractions must be prevented. The minimum distance rules must be complied with at all times and face masks must be worn in areas where the minimum distance cannot be maintained.
        Remarks on protection guideline С:
        Special rules for compliance with additional hygiene measures

        If maintaining minimum distances is not feasible in individual cases or in individual areas of the event venue in accordance with Protection Guideline B, stricter hygiene conditions and measures apply. The hygiene officer must describe these explicitly in the hygiene concept and have them approved by the authorities.

        When calculating the space required, an area of 3 m³ (32.3 ft²) per visitor plus a 20% safety margin is recommended.