The Fiera Milano Group has developed a Protocol for the containment of the spread of the new coronavirus which illustrates the methods for the safe conduct of trade fairs, in full compliance with the health rules and protocols issued at national level.
This protocol, Safe together, will be subject to appropriate revision if there are reasons for it induced by new regulatory provisions or if the trend of the Covid-19 pandemic requires it.
The exhibition spaces have been reorganized to encourage respect for interpersonal distancing and to ensure better management of flows.
There are no particular requirements on the materials to be used, but it is suggested to prefer those that are easily washable. In the exhibition areas, the spaces between the areas of the individual exhibitors are remodeled in order to encourage respect for interpersonal distancing. Access during the set-up phases must be done by carefully following the instructions in the assembly and disassembly circulars.
The activities, where possible, must begin with the assembly of the boundary walls with the other stands, creating in fact and from the beginning a physical barrier capable of eliminating and / or further reducing interference, guaranteeing, at the same time, social distancing.
They will be distributed evenly throughout the event area with the aim of regulating turnout and promoting the maintenance of interpersonal distance.
Each Exhibitor, within their own exhibition space, must comply with the rules for combating and limiting the spread of COVID-19 as well as ensuring the internal cleanliness of their stand.
It should be remembered that each Exhibitor, within its own leased exhibition space, holds the legal availability of the area and is therefore the holder of the primary guarantee position towards the subjects who are within the aforementioned space.
Any information, promotional materials, gadgets can be made available preferably in self-service displays (which the visitor accesses after hand sanitization) or using digital systems.
Exhibitors must ensure the internal cleaning and sanitation of their stands. During the days of the event it is necessary to define clear rules of access and exit, in order to avoid gatherings and ensure the maintenance of at least 1 meter of interpersonal distance. In the case of handling of the products displayed by visitors / operators, preliminary hand disinfection must be made mandatory. Alternatively, disposable gloves must be made available for mandatory use.
Inside the fairgrounds, visitors must always wear a mask, as do all operators. For reception desks it is preferable to provide for the installation of suitable protective barriers.
The catering area on the stand must be organized in such a way as to ensure compliance with the indications given in the reference protocols.
Any dedicated sessions must be arranged in such a way as to ensure the necessary social distancing of at least 1 meter, this distance can possibly be reduced only by resorting to the installation of physical barriers between the different tables adequate to prevent contagion via droplets. Consumption at the counter is allowed only if the usual interpersonal distance can be ensured. It is possible to organize a buffet mode through administration by personnel in charge, excluding the possibility for visitors to touch what is exposed and in any case providing for the obligation to maintain the distance and the obligation to use a mask to protect the streets. respiratory. The self-service mode can possibly be allowed for buffets made exclusively with single-portion packaged products. In particular, the distribution of food must take place with organizational methods that avoid the formation of gatherings also through a reorganization of the spaces in relation to the size of the areas; Appropriate measures must also be evaluated (eg. signs on the ground, barriers etc.) to ensure interpersonal distancing of at least one meter during queuing for access to the buffet.
The service personnel in contact with visitors must use the mask and must carry out frequent hand sanitization (before and after each table service).
At the end of each table service, all the usual surface cleaning and disinfection measures must be taken, avoiding as much as possible reusable if not disinfectable tools and containers (salt shakers, cruets, etc.) for which the use of single-serving portions is recommended.