REOPENING SUNDAY, AUGUST 2nd, 2020
It’s official we are opening August 2nd! Governor David Ige announced, effective August 1, (with pre-testing), the 14-day quarantine will be lifted, providing incoming visitors and residents to Hawaii, have documentation of negative Covid-19 testing with in 72-hours of arrival. We are pretty happy about this, how about you?
We are receiving a large amount of inquiries and reservations. We recommend you book early we are excited to see you!
We’re listening to your questions.
- Yes. We have reduced the number of guests aboard the vessel by 50%.
- Yes. All snorkel gear, flotation toys, noodles, jackets, etc. are washed, scrubbed and soaked in PureGreen24, a registered product on the EPA list which kills Coronavirus, MRSA, Norovirus and more. PureGreen24 disinfectant retains a 24-hour residual effectiveness.
- Yes. We disinfect ALL touchable surfaces; vessel railings, counter tops, restrooms, handles, table tops, etc. with Oxivir ®TB – Hospital Grade Disinfectant Cleaner, which kills coronavirus in 1-minute.
- No. We are not offering the self-serve buffet anymore. Instead, an assigned crew member will be serving you from the buffet. Communal foods, such as condiments, chips, etc. have been eliminated and replaced with individually packaged servings.
- Yes. We’ve installed Plexiglass Sneeze guard protectors at our food and beverage stations and between seating areas, both on the lower and upper decks, the food & beverage bar, the check-in podium, and our newly remodeled retail store. We’ve added more sanitizing stations on both the lower and upper deck. Three new touchless sensor bathroom water faucets have been installed in our restrooms for prevention of cross contamination.
- Yes. We accept Apple Pay and Google Pay, “no touch” transactions are applauded.
- Yes. For the comfort and safety of everyone on board, we request that face coverings be worn. It’s Hawaii State Law for anyone going into a business and if you’re interfacing, whether a customer or employee, both sides have to wear a mask. Violations of these orders could result in a misdemeanor with fines of up to $5,000 and/or up to one year in prison. We have disposable masks available at no charge as well as some impressive ones for sale. Note: You don’t need to wear a mask while in the water, eating or drinking beverages.
- Yes. All Body Glove employees, crew and wait staff are trained and have access to appropriate personal protective equipment (PPE) as needed. PPE includes but is not limited to disposable gloves, eye and face protection, and masks.
BELOW ARE THE GUIDELINES WE ARE FOLLOWING
FEDERAL REOPENING GUIDELINES
As part of the Federal Government’s reopening guidelines employers have been asked to develop and implement appropriate policies, in accordance with Federal, State, and Hawaii State regulations and guidance, and informed by industry best practices, regarding:
- Social distancing and protective equipment.
- Temperature checks.
- Use and disinfection of common and high-traffic areas.
- Business Travel
Employers are to monitor the workforce for symptoms associated with COVID-19.
- Do not allow symptomatic people to physically return to work until cleared by a medical provider.
- Develop and implement policies and procedures for workforce contact tracing following employee positive COVID-19 test.
- Companies should establish and implement policies and procedures that monitor employee health, reinforce healthy hygiene practices, establish social distancing, use of personal protective equipment (PPE), and ensure vessels and facilities are appropriately cleaned and disinfected.
- These policies and associated procedures are incorporated into existing company health and safety policies and vessel operations.
MONITORING EMPLOYEE HEALTH
Develop health screening procedures for employees, to identify symptoms of, and exposure to, a respiratory illness.
Implement continuous employee self-monitoring protocols for symptoms and temperature measurement to identify when employees are starting to exhibit symptoms:
- If employees feel sick, we will have them stay home.
- Employees need to self-isolate and inform their supervisor immediately if they develop a fever (100.4 F / 38 C or higher), begin to feel feverish, or develop other signs or symptoms of sickness including coughing, and shortness of breath.
- If their condition worsens, they should contact their doctor.
- We will conduct temperature checks for employees reporting for work and departing from work.
Develop procedures to report and manage ill personnel, including crew members and passengers:
Coast Guard Hazardous Condition reporting while underway. See Coast Guard Marine Safety Information Bulletin 06-20 for more information.
- Protocols for employees who have been or may have been exposed to COVID-19 positive individuals:
- Employees should stay home as per CDC guidance.
- Actions to be taken when crew member/employee tests positive:
- If the employee is home, they will stay home until they get return to work authorization from their doctor.
- If the employee becomes sick during the workday, they will be sent home immediately.
- Surfaces in their workspace should be cleaned and disinfected.
- Companies should initiate Contact Tracing with local public health staff:
Compile Information on persons who had contact with the ill employee or passenger during the time the employee had symptoms and two (2) days prior to symptoms.
Others at the facility or vessel with close contact within six (6) feet of the employee during this time would be considered exposed.
HEALTHY HYGIENE PRACTICES
To reduce spread of respiratory infections including COVID-19, CDC recommends that companies encourage employees to:
- Perform recommended hand hygiene by washing hands often with soap and water for at least 20 seconds or using an alcohol-based hand sanitizer that contains 60 to 95% alcohol.
- Avoid touching eyes, nose, and mouth with unwashed hands.
- Crew will use face coverings and disposable gloves when in the bar and food service area. Also, when in close contact with customers more than 6’, such as assisting customers with fitting snorkel masks.
- Cover mouth and nose with a tissue when coughing or sneezing or use the inside of the individual’s elbow. Throw used tissues in the trash and immediately wash hands with soap and water for at least 20 seconds. If soap and water are not available, use hand sanitizer containing at least 60% alcohol.
- Clean and disinfect frequently touched objects and surfaces such as countertops, handrails, and doorknobs.
- Avoid using other employees’ phones, or other work tools and equipment, when possible. If necessary, clean and disinfect them before and after use.
- Use foot operated trash containers with lids.
- State Executive orders may state maintaining social distancing on snorkel vessels
- Reduce the number of passengers permitted on board to help maintain social distancing
- In some areas onboard the vessels, we can tape off sections of seats to help maintain social distancing.
- Holding areas used prior to boarding should allow for social distancing. Design a process to ensure guests stay separate while waiting to board the vessel. The process can include floor markings, outdoor distancing, increased boarding times, etc.
- Provide hand sanitizer for guests to use, including contactless hand sanitizing stations.
- Where possible, workstations should be staggered so employees avoid standing directly opposite one another or next to each other. Where six feet of separation is not possible, we will consider other options (e.g., face coverings) and increase the frequency of surface cleaning and sanitizing.
- Use on board vessel announcements and signage to request passengers adhere to social distancing.
- Thank passengers for their patience as company personnel work to ensure their safety.
VESSEL FOOD & BEVERAGE GUIDANCE
- Consider requiring waitstaff to wear face coverings (as recommended by the CDC) if they have direct contact with guests.
- Update floor plans for common dining areas, redesigning seating arrangements to ensure at least six feet of separation between table setups. Limit party size at tables to no more than the established “maximums approved” as recommended by CDC or approved by local and state government. Where practical, especially in booth seating, physical barriers are acceptable. Consider a reservations-only business model or call-ahead seating to better space diners.
- Evaluate alternatives to buffet style self-service arrangements. Consider staff serving passengers from buffet.
- Consider cashier station-based order and payment of meals, utilizing food runners with identifying table markers. This will result in less floor staff and customer interface.
- Use technology solutions where possible to reduce person-to-person interaction: mobile ordering and menu tablets; text on arrival for seating; contactless payment
PERSONAL PROTECTIVE EQUIPMENT
Ensure all employees are trained and have access to appropriate personal protective equipment (PPE) as needed. PPE includes but is not limited to disposable gloves, eye and face protection, gowns, and masks:
- Instruct crew members and other staff in the proper storage, use, and disposal of PPE.
- Wrong use or handling of PPE can increase the spread of disease.
- Establish and implement policies and procedures for employees and passengers regarding the use of face coverings and personal protective equipment to reduce the risk of COVID-19 among employees and passengers:
- Vulnerable individuals should wear face coverings when at work. Vulnerable individuals are:
- Older individuals, 65 and older.
- Individuals with serious underlying health conditions, including high blood pressure, chronic lung disease, diabetes, obesity, asthma, and those whose immune system is compromised such as by chemotherapy for cancer and other conditions requiring such therapy.
- Face coverings should be kept clean. Cloth face coverings can be machine washed.
CLEANING AND DISINFECTING
Implement a stringent vessel sanitation and disinfection regime. Particular attention should be paid to high-touch surfaces, common areas, and passenger spaces:
∙ Identify and purchase proper chemicals and PPE needed for cleaning and disinfecting various surfaces throughout the vessel, facility, and materials (stores, equipment, luggage, etc.) moved from shore to the vessel.
∙ Dirty surfaces can be cleaned with soap and water prior to disinfection. To disinfect, use products that meet EPA’s criteria for use against SARS-CoV-2, the cause of COVID-19, and are appropriate for the surface. See EPA and ABS guidance in the reference section for more product information.
∙ Consider using disposable towels or rags when cleaning and disinfecting surfaces.
∙ Conduct proper pre and post cruise cleaning.
∙ Operating station cleaning – Wipe down the entire wheelhouse with a disinfecting cleaner
including chart table, instruments, chairs, helm, consoles, radar control panels, VHF radios, binoculars, pens/pencils, etc.
- Cleaning/Disinfecting high touch areas throughout the day:
- Doorknobs, Door and Window Handles
- Faucet and Toilet Handles
- Gangway Railings
- Chair Armrests o Tabletops
- Vessel Railings
- Any additional High Touch Areas you may have on your vessels.
- After hours deep cleaning/disinfecting:
- Consider use of third-party cleaning company capable of disinfecting vessel surfaces
- Use fogging (electrostatic) technology with recommended chemicals (see resources)
- Use UV technology with appropriate PPE and safety protocols (see resources)
- Bar and Snack Bar Sanitation:
- Disinfecting of Food Preparation and Bar Surfaces before and after service.
- Cleaning and disinfecting of material loaded aboard the vessel may be guided by current information from the New England Journal of Medicine dated March 17, 2020, which studied the persistence of COVID-19 virus on various materials:
- Cardboard 24-Hours
- Plastic 72-Hours
- Stainless Steel 48-Hours
- Copper 8-Hours
Note: Other materials were not tested. Use maximum persistence as guide.
- Alternatively, material to be loaded on board the vessel can be placed in a warehouse or holding area until the virus is no longer viable (persistent).
VESSEL & FACILITY OPERATIONS
Manage crew/employee rotation to minimize potential cross contamination:
- Stagger shifts for reporting to and departing from work.
- Consider dedicated crews on vessels.
- Have back up crews/replacement personnel available in the event crew members fall ill.
- Clear social distancing guidance given for crew. Congregating is discouraged.
- Restrict guests and personnel from the bridge when practical.
- Some operating stations on smaller vessels are located within the passenger compartment. Establish perimeter 6 feet from the operator.
- With the exception of passengers, personnel are limited to company personnel, law enforcement (local and Coast Guard), surveyors, tech reps, and medical
- Hand washing or hand sanitizing stations are available at the base of vessel gangways.
Working with local law enforcement partners, Body Glove will develop contingency procedures for dealing with noncompliant individuals and groups.
It is the nature of the domestic passenger vessel industry that there will be interaction between vessel crews and their passengers.
Commit to a safe working environment for crew/employees regarding passenger interface:
- Reduce Cash Handling between Guests and Employees.
- Credit/Debit Card only at onboard POS systems.
- Credit/Debit Card only at Ticket Booth/Kiosk.
- Cash Tips still allowed onboard.
- Body Glove has reduced Ticket Exchanges between Guests and Employees.
- Pre-purchased ticket sales go right to the boat and check in.
- Public address systems – Issue microphones to tour guides/narrators to eliminate shared use.
- Reposition or reroute ticket printers forward facing allowing customers to collect their own tickets, thus reducing contact.
- Install Plexiglas barrier in front of cash register and service area. Provide appropriate distance for the remaining bar counter, minimizing server-guest contact.
IMPROVE COMMUNICATIONS WITH PASSENGERS AND THE PUBLIC:
Reservations, Social Media
Company commitment to passengers – Good Personal Hygiene and Increased sanitation practices have been implemented.
Passenger commitment to operator if you are sick – Stay Home!
Vessel and Facility
Signage posted regarding social distancing, wearing of masks, and location of hand
Public announcements regarding social distancing.
Signage posted about Credit/Debit cards only.
Signage posted about Staying Home if you are sick or displaying symptoms.
Signage posted about Credit/Debit cards only.
Signage posted about Proper Hand Washing Techniques.
http://www.passengervessel.com/members-only.html Passenger Vessel Association
https://www.cdc.gov/coronavirus/2019-nCoV/index.html Current Public Health and Safety Information on Covid-19.
https://www.coronavirus.gov Public information provided by the U.S. government related to Coronavirus Disease (COVID-19)
https://www.usa.gov/coronavirus What the U.S. government is doing in response to Coronavirus (COVID-19.
https://www.dco.uscg.mil/Featured-Content/Mariners/Marine-Safety-Information-Bulletins-MSIB/ Provides Coast Guard guidance on reporting and infection control measures for vessels.
https://www.dco.uscg.mil/Featured-Content/Mariners/Marine-Safety-Information-Bulletins-MSIB/ Provides a list of EPA approved products that are effective against COVID-19 and other SARS-CoV-2 related viruses.
ABS Guidance Notes on Response Measures to Covid-19 for the Marine and Offshore Industries – 2020: Go to https://ww2.eagle.org/en.html for the latest guidance.
https://www.fda.gov/food/food-safety-during-emergencies/food-safety-and-coronavirus-disease-2019-covid-19 FDA guidelines and references for food service establishments.
https://www.osha.gov/Publications/OSHA3990.pdf OSHA reference document for COVID- 19 related issues.