COVID-19
Countermeasure Guidelines

Updated: March 2021

This page introduces the guidelines for coronavirus (COVID-19) infection control.

Airport Guidelines

  • Encourage employees who deal with passengers or perform cleaning work to wear gloves.
  • For resting rooms during night shifts, change bedding and record usage each time they are used. It is also recommended to take a shower before taking a nap.
  • Disinfect equipment that employees touch during work as well as at the times when employees switch their shifts.
  • Hand sanitizer should be installed in appropriate places such as the entrance of the terminal building.
  • Request passengers to wear masks (excluding infants and passengers who have difficulty wearing them).
  • Ventilate as much as possible. Be sure to prohibit areas of poorly ventilated spaces.
  • Regarding tables and seating arrangements, review the layout and prohibit the use of some seats from the perspective of avoiding “The Three Cs”.
  • To encourage passengers to safely distance at check-in counters, self service check-in machines and bag drop counters, place markers on the floor (maintaing a 2m distance or at least 1m) to indicate where they need to stand when waiting in line.
  • In order to eliminate queuing, encourage passengers to check-in before arrival at the airport, use non-contact check-in, automatic check-in machines and automatic baggage check-in machines.


  • Regularly disinfect areas that are frequently touched by crew members and unspecified number of users.
  • If it doesn’t affect driving, try to prevent droplet infection of passengers and crew by installing a protective screen between the driver’s seat and the seats directly behind the driver’s seat.
  • In addition to keeping the vehicle well ventilated (at all times) by exchanging inside and outside air flow using air conditioning systems and opening windows, signs should be displayed so that passengers can feel safe that ventilation is being performed inside the vehicle.
  • Based on capacity situation, in order to safely maintain distance between passengers and emloyees it is suggested to prohibit the use of some seats on the bus as well as installing a partition at the driver’s seat and operating an additional schedule.
  • Employees must wear masks and gloves when delivering fares, luggage, and handling cargo.
  • Equip the bus with a hand sanitizer as much as possible, and ask the passenger to disinfect their hands when boarding.
  • When arranging a queuing system at an indoor bus stop such as a main terminal, ask passengers to maintain physical distance as much as possible within the available space of the facility. If possible, keep doorways open for good ventilation.
  • Prohibit eating and drinking on the bus.
  • Ensure social distancing by requesting seating at intervals.
  • Request payment by Okica to avoid crowds and to make entering and exiting the bus easier.


  • Regularly disinfect areas that are frequently touched by crew members and unspecified number of users.
  • To avoid droplet infection of passengers and crews, install protective screens between the driver’s seat and the rear seats. driver’s seat and the seats directly behind the driver’s seat.
  • Consider the introduction of cashless payment as much as possible, taking into account the situation of each business operator.
  • After confirming passengers intentions, it is necessary to keep the vehicle well ventilated by exchanging inside and outside air flow using air conditioning systems and opening windows.
    To provide a safe experience for passengers, please indicate that the car is being well ventilated.
  • After dropping off passengers, try to ventilate the inside of the car by opening windows.
  • When handling fares be sure to wear masks and gloves. Try to reduce direct contact with passengers and disinfect the inside of the car after dropping off passengers.
  • If it is within the passenger capacity, ask passengers for their understanding and cooperation to sit in the back seat as much as possible.


  • Hand sanitizer should be installed at the entrance of the office.
  • Thoroughly disinfect and sterilize doorknobs, stair railings, lighting switches, telephone handsets, and shared mouse.
  • Disinfect and sterilize handles, shift levers, doorknobs, seats, etc. before renting.
  • Make sure to wear a mask and ventilate the inside of the car.
  • Upon return of the vehicle, thoroughly ventilate, disinfect and sterilize the steering wheel, operation panel, doorknob and any part that the customer touches on the car.


  • Installation of disinfectant
  • Regular disinfection of ticket vending machines, ticket gates, and handrails.
  • Trains are operated with the cabin windows open for regular chemical disinfection and ventilation.
  • Please wear a mask and refrain from talking while inside the car.
  • Keep the inside of the car well ventilated by using ventilators, air conditioners and opening doors and windows.
  • Please travel during non-peak hours by teleworking and staggering work hours.


  • Guidelines for preventing the spread of new coronavirus infections at passenger terminals (Naha, Tomari, Shinko)
  • Installation of alcohol hand sanitizer
  • Installation of partitions (acrylic board, transparent vinyl curtain) to prevent droplet infection at the terminal counters or the onbord information counters where passengers and employees face each other.
  • Maintain a certain distance between passengers at the counter in the terminal and inside the ferry keeping 2 meters as a guide (at least 1 meter) or as much distance as is possible according to the environment such as the structure of each ferry.
  • Introduction of cashless payment as much as possible at ticket offices and onboard shops.
  • Ventilation of terminals and ferries by proper operation of ventilation system and opening windows whenever possible.
  • Regular cleaning and disinfection of places where passengers touch (tables, doorknobs, telephones, electric switches, handrails, etc.).
    For disinfection of equipment and instruments, use the most suitable disinfectant for the equipment and instruments such as Sodium hypochlorite solution, etc..
  • Frequent cleaning and disinfection of areas touched by employees during work, such as the steering wheel, buttons, and touch panel, including when workers change shifts.
  • Passengers will be temperature measured with a thermos camera (only at Tomari Port Passenger Terminal) and if a temperature of 37.5 degrees Celsius or higher is detected, they will be instructed to contact a health center.


Hotel Guidelines

  • Regarding ventilation of the hotel facilities (rooms, restaurants, banquet halls and lobby), try to maintain and meet the standards of the air conditioning system. If there are windows and doors that allow outside air to come in, keep them open to maintain regular ventilation and provide clean air flow.
  • Encourage customers to wash their hands and disinfect with alcohol sanitizer when entering the hotel or entering other stores and venues.
  • Install an alcohol disinfectant to disinfect hands and fingers and post a message card in the washroom of the public space to encourage their use.
  • When face-to-face, such as at the reception desk for check-in / check-out, it is effective to take measures such as installing a transparent partition between the employees and the customers in order to reduce the risk of droplet infection.
  • When serving buffet-style food and drinks at restaurants, banquets and conference halls, ask customers to wash their handsand and disinfect fingers thoroughly. Also ask customers to wear a mask before entering the venue.
  • It is important to inform guests beforehand that if they are not feeling well due to fever, cough, cold, etc., they will not be admitted.
  • It is also effective to take measures to protect the food being served (cover it with a lid, provide it separately by the service staff, etc.).
  • Try to understand the health condition and status of the guest as much as possible by asking guests to fill out the “self-check sheet for health” at check-in.
  • Provide guests with information on new coronavirus infections at check-in or when guiding guests to their rooms. Ask hotel guests to notify the hotel staff if they experience any abnormalities such as fever during their stay.
  • Also, place the same information message in each guest room.
  • When the guest asks for a thermometer, actively cooperate with the guest’s health management such as lending it while paying attention to hygiene management.


Sightseeing Facility Guidelines

  • In the facility (restaurants, cafes, etc.), prevent the droplet infection by using clear acrylic boards and providing space between seats to avoid customers forming in groups. Display a note to inform “We have restrictions on preventing the spread of infection” and secure line spacing by providing marks on floors and waiting areas.
  • Acrylic boards, transparent vinyl curtains, etc. should be installed for face-to-face contact with customers in the facility.
  • A hand sanitizer and a step-on disinfection mat should be installed at the entrance and exit for visitors and related workers.
  • Sell masks, face guards, disinfectants (small amount), etc. in the facility.
  • For cleaning the facility, regularly disinfect and wipe all areas where customers touch such as tables, counters, menus, doorknobs, handrails, elevator buttons and toilets.


Restaurant Guidelines

  • At the entrance of the store display a notice that the store will restrict a customer to eat or drink in the store if the customer has any symptoms of fever or cough.
  • Prepare a disinfectant solution (e.g. alcohol disinfectant) for hand disinfection at the store entrance and hand washing area.
  • Post a notice at the entrance and inside of the store to request all customers to wear a mask except for during meals.
  • In order to prevent droplet infections and direct contact infections, it is essential to obtain understanding and cooperation from customers to maintain social distancing regulation with other customers. Restrict entry when the store is crowded.
  • Tables should be partitioned to prevent droplet infection, or must be spaced 2 meters (at least 1 meter) apart if it is a side by side layout. For the counter seats, ensure an appropriate distance between each seat.
  • Disinfect tables and counters each time a customer changes.
  • Any stores that adopt meal tickets should regularly disinfect ticket machines.
  • When taking payment, try to adopt contactless payment such as electronic money. If you need to touch cash or credit cards try not to touch them directly and use a cash tray instead.
  • In order to prevent droplet infection, devise measures such as installing an acrylic board partition between the cash register and the customer.
  • Also, place the same information message in each guest room.
  • In order to protect buffet food, salad bars and drink bars from respiratory droplets from customers, disinfect or replace tongs regularly and enourage customers to wear gloves.


Diving Guidelines

  • An alcohol disinfectant solution for hands should be installed at the entrance of the facility to ensure both employees and users disinfect their hands when entering the facility.
  • In the facility, both employees and users should always wear appropriate masks that completely cover the nose and mouth. Those who do not wear masks will be restricted from entering the facility.
  • Strongly advise customers via the website and store bulletin board on how to take precautions when using the facility and to refrain from visiting the store when they are not feeling well.
  • Make full use of the reservation system to limit the number of people entering the store.
  • Limit the number of occupants so that the divers can be at least 1 meter apart, preferably 2 meters apart.
  • Avoid speaking loudly on the diving boat.
  • For items that come into contact with your hands or mouth (e.g. cups), take special measures to clean and disinfect them appropriately.
  • Ventilate the cabin frequently.
  • It is recommended that customers avoid immersing the equipment in a shared water tank and wash it under running water or take it home to wash.
  • Also, place the same information message in each guest room.
  • For rental equipment, the parts that directly touch the mouth (masks, snorkels, regulators, BC, octopus and mouthpiece parts) use chemicals or household detergents recommended by each equipment manufacturer to clean, disinfect and dry each time the customer uses them.
  • Rental equipment that comes into contact with the skin (wet suits, boots, etc) should be washed with water and dried.
  • Recommend customers use their own equipment as much as possible.


Retailer Guidelines

  • Encourage employees to wash and disinfect their hands frequently as well as installing hand sanitizer equipment at the entrance and inside of the facility.
  • Regularly disinfect items shared by an unspecified number of people, such as break spaces, food court tables, chairs, and touch panels, as well as places and equipment that customers and employees often touch.
  • Prevent droplet infection by installing transparent partitions in front of the cash register.
  • Encourage using a cash tray at the cash register when handling payments.
  • Promote the use of automatic payment machines and cashless payments.
  • Encourage customers to come to the store during off-peak hours to avoid crowds.
  • When using the eat-in space pay attention to the arrangement of tables and the space between them. As a guide, try to maintain 2 meters apart (minimum 1 meter) as much as possible. Restrict table usage where necessary and try to prevent customers eating face to face at close range and long conversations except for small group of families.
  • For organising events or for the use of customer attraction facilities such as amusement facilities and service facilities (museums, shopping malls etc), follow the measures regarding gatherings according to that prefecture. Even when arranging events or using the above mentioned facilities take appropriate infection prevention measures such as restricting visitors, installing disinfecting equipment for hands, wearing masks and ventilating rooms where necessary.