Health and Safety


Your health, our priority

In the current context of preventing the spread of Covid-19, health is our highest priority. That’s why Palexpo SA scrupulously adheres to the hygiene and behaviour rules set by the Federal Office of Public Health.

Following a risk analysis, a plan to protect against COVID-19 has been implemented and is regularly updated by Palexpo SA.  Approved by the Direction Générale de la Santé de la République et du Canton de Genève (DGS), it is also inspired by the recommendations of the main international associations in the exhibition, business fair and conference sector, such as the UFI (Union des Foires Internationales), the IAEE (International Association of Exhibitions and Events) and the EMECA (European Major Exhibition Centres Association) of which Palexpo SA is a member.

 


LIST of measures taken during exhibitions

 

Starting July 1st , for all exhibitions :    > Admission check <

 

 

Before arriving at Palexpo, visitors and exhibitors are informed of the specific measures implemented for the exhibition concerned. This information can be found on the exhibition’s website, as well as the Palexpo website. Once on site, the correct behaviour and rules are communicated via a collection of pictograms present on all hand sanitiser gel distributors located at high-traffic areas.
In order to protect the health of all involved, the following prioritised measures (see SUVA model) have been implemented: - Structural - Technical - Operational - Personal
In accordance with the rules laid down by the authorities, the organisers have the right to ask participants to prove their COVID status in order to enter the event. Only persons in possession of a valid COVID certificate, which must include a QR code and a valid identity document may enter the event.
In order to limit propagation of the virus via the ventilation/air conditioning systems, this will be mainly an open loop system. Furthermore, the exhibition halls at Palexpo are the highest in Europe (26.50m high below the roof) which has an impact on the density of the virus per m3 of air. Premises without ventilation, but with windows, must be ventilated naturally at least twice a day.
In addition to routine cleaning, a disinfection team is charged with continuously cleaning the premises and objects that come into intense contact with people (toilets, railings, handles, touch screens, etc.). Particular attention is paid to dining areas. Closed bins are provided at various locations for masks and tissues. The bins are emptied more frequently.
Walkways are wide enough to prevent people from meeting head-on. Pictograms and reminder arrows are positioned on the floor. The number of entrance doors, as well as toilet facilities open during the event, is adapted to limit any queues at entry. At times of high traffic, visitors will be directed outside in order to prevent crowds.
Social distancing of 1.5m between individuals is highly recommended. It is also reinforced in all communication via pictograms.
The event organisers favour and promote online registration of participants as well as using the “print at home” facility for badges and access passes in order to prevent too much handling of tickets by a number of people, making them vectors of transmission of the virus. The entrance tickets are scanned by a member of staff without being touched.
There are numerous reminders to respect social distancing. Given the control at the entrance of the COVID status of everyone, the mask is consequently no longer mandatory. Everyone is free to wear it or not according to his personal aspirations. Hand sanitiser gel is available to visitors at the entrances, in the toilets and at strategic places throughout the event: crossroads of main walkways and places selling food and beverages.
Specific information is aimed at exhibitors with the following rules and recommendations:
- Handshakes are prohibited
- Exhibitors are responsible for disinfecting surfaces and providing hand sanitiser gel for their employees
- All objects handled by the public must be disinfected. If it is not possible to disinfect the object (if it is made of leather, for example), the person wishing to handle the item must disinfect their hands before touching it.
Catering staff are trained to refuse to serve any customers displaying signs of inebriation. The surface temperature of hot dishes is checked to guarantee that it is above 70°C in order for the heat to kill the virus. Frequent surface cleaning of the counter, tills and areas of intense contact is in force.