Crucemundo

Basic Rules

 Physical Distancing

o Operational procedures are designed in such a way that a distance of at least 1.50 metres is maintained between persons. The distance may deviate if the ship passes through a country which requires

for less than 1.50 metres "physical distance".

o Where this distance cannot be maintained, employees protect themselves with the appropriate protective equipment for the situation, consisting of disposable gloves, aprons or protective masks / face shields (hereinafter referred to as personal protective equipment - PPE), which is changed regularly

o Physical contact is only carried out in a well protected manner in medical emergencies and during activities involving physical contact (hairdressing, massage).

o Shaking hands and other physical greeting rituals are strictly avoided.

 Attention through Advice

o On board, instructions with pictograms are placed prominently in front of every access to public spaces, indicating how to protect oneself.

 Hygiene

o Compared to many onshore operations, the river cruise sector has developed standards that are already tested - for example, in dealing with the norovirus. This hygiene standard applies to the regular cleaning and disinfection of

potentially contaminated objects (doors, door handles, handrails, elevator

buttons, etc.)

 The passengers were asked beforehand - before departure - by the tour operator about their state of health and about possible Covid-19 diseases in

their social environment. Passengers travel with a completed infection protection questionnaire.

 At check-in, the shipping company carries out the standard procedure that

determines whether a passenger can board or not. (See Embarkation / Check-

In).

 Passengers are tested with a contactless clinical thermometer if they feel sick.

 Passengers are regularly questioned about their state of health.

 The distance rules of 1.50 metres apply to all passengers.

 General mask recommendation for the following cases: Passage from or to public areas and from or to the cabins.

 Each crew member boards with a completed health questionnaire or medical certificate.

 Employees are tested once a day with a contactless clinical thermometer.

 Before taking up their duties, all employees are regularly questioned about their state of health.

 The crew will be trained on arrival in the use of personal protective equipment and hygiene measures. The training courses will be documented.

 Preventing the spread of infections is a top priority.

 Public areas are regularly disinfected.

 The daily cleaning work includes a clear separation of the individual work steps.

 The crew access to each cabin is always with prior hand disinfection.

 Items shared by passengers (magazines, journals or bar snacks) are not allowed.

 Touch screens for passengers are not used (e.g. to order), or they are disinfected after each guest.

 In places where the minimum distance cannot be met on a temporary basis, passengers are advised to wear masks. The crew is obliged to wear masks if

this situation occurs.

 Each cabin must be cleaned in such a way as to avoid cross-contamination. After each cabin cleaning, hands are disinfected, and gloves are changed.

 Daily disinfection of door handles, remote controls, telephone, etc. in the cabins.

 Cleaning cloths are used in sets per cabin.

 Guest questionnaires are not collected. The surveys are collected electronically. Printed material (such as guest questionnaires, menu information, etc.) remains with the guest or is disposed of after use. If data is collected electronically, surveys may take place.

Loading

o Suitcases are disinfected in front of the ship (handles).

o The ship's crew wears suitable personal protective equipment during the loading of suitcases.

 Check-In

o Passengers are asked about their state of health on the day of embarkation

(could also be done on the bus to the ship). When boarding the ship on the day of embarkation, temperature will be taken with a contactless

thermometer.

o Passengers must always disinfect their hands when they access the ship.

o The entrance to the ship is controlled by a crew member.

o In front of the reception desk there are distance marks on the floor.

o The check-in at the reception takes place cabin by cabin, with an appropriate distance to the other passengers.

 Double-docked Ships

o In case of double docking situations in ports, crew and passengers comply with the hygiene and physical distance rules and pass the adjacent ship

quickly to the exit without forming groups. The crew controls this process.

 Lobby / Reception

o Plexiglas protects the reception staff and the cruise director's desk.

o Key cards and boarding passes are regularly disinfected after each use.

o The reception desk is regularly disinfected.

o The ship lobby is not a meeting point for excursions or other activities.

 Restaurant

o It is mandatory to wear disposable gloves for anyone who comes into contact with items during activities in the restaurant the guest later comes into contact with.

o After clearing the tables, employees wash and disinfect their hands.

o If the distances in the restaurant cannot be maintained and there is no other area available, all meals can be organized in two seatings if necessary.

o A distance of 1.50 meters must be maintained between the groups of guests to the front and sides "shoulder-to-shoulder", and to the rear "back-to-back" a distance of 1.50 meters from table edge to table edge. If there is a separating element between the guest groups, the minimum distance is not applicable. In principle, all materials are permitted as long as the protection from a droplet infection is not significantly negatively affected by the choice of material.

o Shared items such as table spices, cutlery baskets, butter pots are not allowed.

o The breakfast buffet is without self-service. The crew serves from the buffet or à la carte from the kitchen, since even when serving from the buffet, depending on the restaurant layout, there is a risk of group formation when passengers choose their food.

o Lunch/dinner is served exclusively (no buffet).

o Passengers sharing the same cabin sit together.

o The crew must use the appropriate personal protective equipment in the food processing area and guest area.

 Bar / Lounge / Sun Deck

o Standing areas are not provided to avoid group formation.

o Coffee stations can only remain open if the hygiene regulations regarding regular disinfection and availability of disinfectant wipes for guests can be guaranteed. Bar snacks are served individually per guest and are not shared with other guests.

o Seating at the bar counter will be blocked or removed.

o Drinks will be served exclusively (no pickup by guests at the bar).

o The shipping company is free to offer cabin service if possible.

o The crew must use the appropriate personal protective equipment in the food processing area and guest area.

o Live entertainment is possible under observance of the minimum distance.

o Parlor/board games are not provided.

o The library remains closed.

o Board games of the Cruise Director in the lounge will be omitted or will take place according to the applicable physical distance and hygiene rules.

o Briefings in the lounge by the Captain and the Cruise Director will be held in accordance with the applicable physical distance and hygiene rules.