Infection control measures – industry norms

Travel advice and guidelines in connection with the coronavirus pandemic, both at the national and local level, are updated regularly. We update this page regularly in accordance with the national guidelines set out by the authorities. 

In dialogue with the Directorate of Health, the Institute of Public Health and the Ministry of Trade, Industry and Fisheries, the Norwegian Hospitality Association has prepared industry-specific guides and norms to ensure guests a safe visit. These can be downloaded here: 

Safe Accommodation
Safe Service of Food and Beverages
Safe Adventures
 

General measures

• Avoid congestion at entrances, reception areas, toilets etc.
• A distance of at least one metre must be maintained between seats at tables.
• Surfaces must be cleaned frequently.
• Face masks must be worn where required. 
• Payment by card or other cashless methods.
   

Accommodation

• Hotels must remove decorative cushions and throws that are not washed regularly.
• Thorough cleaning between each visit. Infection control cleaning in the event of infection. 
• Campsites must ensure that there is adequate distance between guest units and regularly clean playground equipment and activity equipment for hire.
• Service buildings, sanitary facilities etc. at campsites must be cleaned frequently. Other measures must be considered if this is not possible.
   

Food and drink

• Avoid congestion at entrances and at the bar.
• Frequent cleaning.
• Guests must not stand close together on the premises, and should mainly be seated at tables.
• Avoid sharing menus, tomato ketchup bottles, salt shakers etc.
• An employee must be assigned infection control responsibility for each shift.
   

Nature-based activities

• Adjust the number of participants in groups to ensure that it is possible to maintain a distance and comply with other infection control measures.
• Ensure that guests who do not belong to the same household can maintain a distance of one metre.
• Ensure that equipment is cleaned between each guest. If equipment is used close to the face, it must either be cleaned particularly thoroughly or, alternatively, not used for 24 hours.
• Encourage guests to wash their hands, and facilitate handwashing.