Schedules and Risk Assessment
Organizers are suggested to evaluate epidemic development, the venue, duration, program, and epidemic prevention measures that must be taken to maintain health and safety. If the event is not rescheduled, consider shortening the duration to reduce the risk of infection.
Risk Assessment of Multi-Day Event
A multi-day event is recommended to be hosted at the same venue for all days. If the meeting is held at a hotel for example, besides using the same meeting rooms on different days, participants can stay at the same hotel to reduce the risk of infection during transportation.
Dining Restrictions
Reduce Venue's Public Dining Facilities
To minimize the risk of infection at venue dining facilities, it is suggested that the organizer should work with the venue operator to suspend the availability of drinking fountains, catering equipment, and convenience stores. If suspension is not possible, individually packaged food items and beverages are recommended. If providing individually packaged food items and beverages is not possible, the organizer is suggested to place food on individual tableware in advance. Designated staff should assist in serving the food, paying special attention to mask-wearing and hand hygiene.
Reduce Lunch and Dinner Receptions during Events While Paying Attention to Safety
To reduce the risk of a cluster infection, the organizer is suggested to stick to the essential part of the program (such as the opening ceremony, forums, and business conferences) and remain flexible about additional events that are likely to cause cluster infections. Cancellation or change of format is recommended for non-essential activities such as dinner receptions, exchange sessions, and pre/post-tours.
Hygiene and Safety Measures for Dining
Interpersonal interaction and industry exchange are highlights of most meetings. To strike a balance between epidemic prevention and social interaction, the organizer is suggested to arrange a safe dining space with measures such as limiting the number of diners, shortening the mealtime, leveraging outdoor space, and replacing a buffet with set meals. The number of people at each table should be decided based on the size of the area and the size of the table. It is suggested to maintain social distancing of at least 1.5 meters in the seating arrangement to reduce the risk of infection, so participants may enjoy eating in a safe setting.
