"Clean and Safe" certification by Turismo de Portugal
Limit to a maximum of 10 people in Azeitão and 20 in Reguengos de Monsaraz the groups of visitors who are led by each guide, unless they belong to the same family. If there is a need to receive a larger group, José Maria da Fonseca will try, through an extra guide or spatial/temporal lag of the groups, to find a solution for the request of clients;
Ensure the maximum occupancy per m2 recommended by the General Directorate of Health, if they are activities developed in enclosed spaces;
Take advantage, whenever possible, of the magnificent outdoor spaces for the realization of the services, in particular for wine tastings, avoiding the agglomeration of people indoors;
Ensure the maintenance of the social safety gap between participants in the activities, according to the recommendations of the General Directorate of Health;
The distribution of information, within the scope of the activity, preferably in support of digital/online;
Compliance with internal hygiene and safety protocols by partners involved in the activities;
Keep special attention to welcoming the most vulnerable groups, including the elderly;
Identify vulnerable people and apply the legislation regarding priority care; 1 Maximum limits imposed by the Government in the third phase of deflation. Metropolitan Area of Lisbon 10 people and the rest of the national territory 20 people.
Ensure that there is always a collaborator at the service responsible for triggering the procedures in case of suspected infection (accompany the person with symptoms to the isolation space, provide it with the necessary assistance and contact the national health service);
In the case of the use of microphones, headphones, audio guides, which are used by employees or customers will be sanitized before and after their use.
Comply with the rules and procedures of Food Safety, Cleaning, and Hygiene, before and after the tastings;
Encourage good hygiene practices by visitors during the tastings;
Use individual harmonizations in order to minimize the sharing of materials;
Provide a protective bag for placing the mask when the customer is on the tasting table.