Pandemic process will determine how travel and transfer agencies operate in Turkey

• Has a fully authorized manager been appointed to manage the implementation processes, travel and vehicle inspection, Covid-19 pandemic measures and hygiene standards and to resolve any deficiencies?
• Have the Covid-19 hygiene measures and rules for the use of the luggage compartment of a vehicle been drawn up taking into account the maximum possible contactless placement of the passenger luggage?
• Are logs prepared to monitor the implementation of the plan?
• Have lists of daily checks and controls for cleanliness and hygiene been drawn up?
• Do the rules of cleanliness and hygiene apply to organic dirt and other contaminants and to the standards of the products used?
• Is there a social distance plan in relation to the seating position in the vehicle, the queue that can occur outside and inside when getting in and out of the vehicle?
• Are the stop and ventilation times set so that the vehicle is ventilated frequently?
• Are there procedures in place for registering guests traveling for each tour and transfer in transport and for keeping these records?
• Are vehicle drivers and other staff on duty regularly trained according to plans and protocols?
• Are written and visual advertisements about Covid-19 and hygiene rules created and placed in suitable places in the vehicle?
• Are the process and all records recorded regularly?
• Have managers, drivers and other employees received hygienic and medical training?
• Is there a protocol, persons and institutions for calls that apply in an emergency?
• Is maintenance and repair of the vehicle's ventilation and air conditioning system regularly carried out by an authorized service provider or trained personnel? Do the filters change frequently?
• Are all surfaces in the vehicle free of any contamination and waste with priority for effective disinfection? Does it allow this to be done and logged regularly?
• Is the entire vehicle (including the luggage compartment) in the isolated area cleaned and disinfected with products approved by the Ministry of Health before a new tour or transfer? Does it allow this to be done and logged regularly?
• Are cleaning and hygiene measures recorded every time surfaces such as door handles, touchscreens, control panels, seat edges, seat surfaces, seat belt locks or steering wheels are present?
• Are the stop and ventilation times set so that the vehicle is ventilated frequently?
• Do employees maintain social distance when servicing while traveling?
• Is the transport serviced regularly?

2. Precautions and preventive measures for personnel

• Is body temperature measured every time employees come to work?
• Is it recorded by a survey of the presence of patients with Covid-19 among co-workers?
• Are the driver and other personnel operating the vehicle wearing masks?
• Do the drivers and other staff use hand sanitizer every time they get into the vehicle?
• Will as many staff as possible be made available on the same tour or transfer?
• Are employees aware of the recommended usage amounts, times and uses noted in their bags or cartons when using masks and hand sanitizer?
• Are employees advised not to wear gloves? How often does he do hand hygiene?
• Do the employees take care of their personal cleanliness and hygiene? (Does he regularly wash his hands in running water with soap for at least 20 seconds before and after eating, after cleaning and using the toilet, and does he often practice hand hygiene?)
• Are there hand disinfectants in the staff rooms?
• Are employees referred to medical facilities and monitored for fever, cough, shortness of breath and similar complaints?
• Are the staff's uniforms cleaned daily?
• Is there enough protective equipment for the staff?
• Have the necessary notifications been sent to personnel regarding the use of protective equipment?
• Have measures been taken to ensure that people servicing, repairing and cleaning the vehicle and delivering goods do not come into contact with vehicle personnel and perform their operations using social distancing and protective equipment?

3. Activities for ancillary services

• Is the whole process of buying, receiving and storing goods carried out according to a protocol drawn up, checked and registered by the responsible manager?
• If food and drinks are provided in the vehicle, are presentations offered in unopened packages?
• Are single-use items (plate, glass, spoon, fork, napkin, etc.) used in the food and beverage industry?
• Is it preferable to buy goods from licensed suppliers with appropriate quality and packaging?

4. Waste management

• Are there personnel responsible for monitoring the waste disposal process?
• Is waste management applied and recorded according to a protocol established by the facility?
• Do employees wear personal protective equipment (disposable gloves and surgical masks) during work?
• Are there special hand sanitisers and waste bags for staff?
• Are containers and other cleaning equipment emptied regularly?
• Is medical and household waste regularly disposed of through proper collection and separation?