Safe Business

Based on the width of individual seats and the distance between rows (distance between the backrests), the layout adopted uses alternate seats, staggered by row so as to ensure a minimum distance of 1 metre between participants.
It is also ensured that spaces are regularly cleaned and disinfected.
All attendees must wear masks.

In preparing the layout for seated sessions, the same applies for side events as for conference rooms. The number of participants is counted at the entrance to ensure compliance with the guaranteed maximum capacity, and checks are conducted to ensure social distancing is being observed.

To access the Exhibition Grounds during the show, a temperature check is conducted before entry is granted to the covered area (attendees may only be granted access if their temperature is less than 37.5°C).

Access to the indoor areas of the Exhibition Grounds is only granted to those wearing a mask (for those who do not have one, a mask distribution point will be located at each entrance, with masks charged at €0.50 each). Note that masks must be worn for the entire time you remain within the Grounds.

Based on the width of individual seats and the distance between rows (distance between the backrests), a layout that uses alternate seats, staggered by row, is sufficient. It is necessary to ensure the space is regularly cleaned and disinfected. For completely closed rooms, a forced air exchange system must be provided.
All participants must wear masks.

• Use furnishings and structures made of easy-to-clean materials.
• Completely disinfect the stand on a daily basis.
• The stand cleaning service provided by IEG SpA cleans and disinfects the stand every day with appropriate products.
• If you choose to adopt solutions that incorporate completely closed spaces, you must have an appropriate system that guarantees constant air exchange.
• One or more hand gel distribution points must be provided at every stand, particularly where there could be contact with furnishings, brochures or the products being exhibited.
• Any information or promotional materials or gadgets must be made available preferably in display units that allow self-service (after hand washing) or through digital supports.
• Assess the possibility of adopting a system to check social distancing and flows.
• Promote the use of meeting management platforms, to organise flows and adopt the necessary measures to stagger visitors throughout the day.
• If there are meeting rooms and/or conference rooms within the stand, checks must be conducted at the entrance to count the number of participants to ensure compliance with the guaranteed maximum capacity. Social distancing checks must also be carried out, and the spaces must be regularly cleaned and disinfected.
• If the exhibition activity includes entertainment, product presentation, show cooking, etc., an invitations and attendance management platform must be set up. For sampling activities, appropriate floor signs that facilitate social distancing must be provided.
• In order to make it easier to dispose of PPE, we recommend providing pedal bins lined with bags.
• Avoid the use of shared hangers. A cloakroom service may only be provided if it is possible to avoid contact between clothing and items, for example by placing them in single-use bags.

1. Do not make menus, magazines and information material freely available.

2. Favour table service for guests in order to ensure social distancing of at least 1 metre is maintained.

3. Consumption at the bar is only permitted if social distancing of at least 1 metre can be maintained.

4. A buffet service may be organised if the food is served by staff, excluding the possibility that customers can touch that on display and ensuring, in any event, that both customers and staff maintain social distancing and wear masks.

5. Self-service buffets are permitted provided they consist exclusively of single-serve packaged products, and care is taken to ensure to design and scale the spaces to prevent gatherings and ensure social distancing.

6. Displaying food products (even cooked) is prohibited, unless they are protected by appropriate screens or closed cabinets.

7. Where in use, table linen must be changed for every customer. If table coverings are not used, the tables must be cleaned for every customer.

8. Condiments, salt, bread, crackers, grissini, etc. are to be provided in single-serve packs.

All current regulations regarding the provision and handling of food and drink in any case remain in force.

Single-portion Lunch Boxes and Coffee Boxes made of single-use, biodegradable material are used.

Tables within the refreshment area are arranged so as to ensure social distancing can be maintained between people seated at the same table. It is possible to book a meal with delivery directly to the stand.

All staff are subject to a body temperature check before being granted access to preparation areas. All staff are provided with masks. Products are stored and handled in accordance with HACCP regulations. Work areas are inspected to ensure all staff involved in preparation maintain the proper safe distances between them.

Kitchens, store rooms, workshops, vehicles and equipment are disinfected regularly with hydrogen peroxide and other products approved by the Italian National Institute of Health (Istituto Superiori di Sanità).

Contact surfaces (tables, chairs, etc.) are continuously cleaned and disinfected.