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Ghanaians and Diasporans Come Together to Remember George Floyd in Memorial Service
Friday June 5, 2020 – DuBois Centre Accra
Together with the Diaspora African Forum, the Beyond the Return/Year of Return team, Ghana Tourism Authority, the African American Association of Ghana, the Diaspora Affairs Office, members of the diaspora community and some Ghanaians, a ceremony was held in memory of George Floyd, the African American who was killed by police in the United States. Floyd’s killing was captured on video and has sparked protests and rallies from people of all races around the world.
The memorial service in Ghana was held on the grounds of the W.E.B. Dubois Centre on the morning of Friday 5thJune 2020. Floyd’s name was also memorialized on the wall at the Diaspora African Forum, where other people from the diaspora have their names forever remembered. The service shed light on the negative experiences of African Americans and all black people from around the world, due to racism.
Hon. Barbara Oteng-Gyasi, Minister of Tourism, Arts and Culture, delivered a message that resonated with the diaspora community. She spoke of the injustices that face black communities not only in America but in other parts of the world. “We gathered to pray and remember as Martin Luther King said, ‘Injustice anywhere, is a threat to justice everywhere,’” she said. “We continue to open our arms and invite all our brothers and sisters home, Ghana is your home. African is your home. We have our arms wide open, ready to welcome you home,” she said with her arms spread, “…Africa is waiting for you.”
Ambassador Erieka Bennett, Head of Missions at the African Diaspora Forum, spoke of the pain felt by black people because of the ongoing injustices. Coming together was important in remembering not only George Floy, but the many others who have lost their lives in a senseless way because of systemic racism. “We have got to touch the conscience of the world to stand with us now,” Ambassador Bennett said.
Our brothers and sisters of African descent have suffered the long-lasting effects of racism, which is rooted in the history of the enslavement of Africans. Last year, Ghana commemorated the 400-years since the first documented ship of enslaved Africans arrived in the English colony, which is now Virginia, U.S.A. Thousands of African Americans and others from the global African family, travelled to Ghana to commemorate and to honour the resilience of the African spirit. It’s only natural, that we stand in support of our global African family as they face struggles and fight for change. Our community also acknowledges that many Ghanaians and other Africans also live in America and other parts of the world where they too are victims of the same systemic racism
Rabbi Kohain, Executive Director for PANAFEST Foundation, was one of the speakers during the memorial service. “This is not a fight just for African Americans, not a fight just for African people, but it’s a fight for humanity,” Kohain told the media after the service. He spoke on how important it was for Ghana to perform this exercise because other African countries often take their lead from Ghana, having been a country known for its Pan Africanism. “The justice that we seek is a justice that sees every human being equal before the eyes of the law. It’s not just about specific individuals but about the systemic institutions that have supported racism,” he said.
“Ghana has taken the leadership role on honouring and doing this…and we want to thank the Minister for the wonderful message she gave,” said Ambassador Erieka Bennett. “The message is ‘We are one’ regardless of where you’re from, if you are a black person you are an African and that’s the message, we want people to understand.”
Diaspora Community In Ghana Protest In Solidarity With Black Community In U.S.
It has been heartbreaking as Africans to see our brothers and sisters in the diaspora, living in America continuing to suffer injustice. The killing of George Floyd has sparked worldwide protests in support of African Americans. Over the last few days, Floyd’s killing has sparked outrage across the U.S. and worldwide, leading to many protests, rallies and petitions for change.
On the morning of June 1, 2020, a peaceful protest was organized and attended by representatives of the diaspora and local Ghanaian community to lend our voices to the ongoing issues affecting the black community. Ambassador Erieka Bennet, Head of Mission at Diaspora African Forum, Akwasi Agyeman, CEO of Ghana Tourism Authority and Coordinator for Beyond the Return, Rabbi Kohain, Executive Secretary for the Panafest Foundation, Jermain Nkrumah of Diaspora Network Television and Rev. Dr. Princess Ocansey, Migration Expert of Diaspora African Forum on the African Union Labour Advisory were key speakers at the protest. A petition signed by all attendees was delivered to the U.S. Embassy.
Last year, Ghana continued to strengthen its bond with the diaspora with its Year of Return campaign which saw many diasporans visit not only Ghana but several other African countries. Ghana thus paved the way and many have also welcomed the statement released on the President’s social media handles related to the killing of George Floyd.
In a related new, President Nana Addo Dankwa Akufo-Addo, released a statement through his social media expressing his deep condolences in the death of George Floyd. He said, “It cannot be right that, in the 21st century, the United States, this great bastion of democracy, continues to grapple with the problem of systemic racism.”
‘Beyond The Return’ Steering Committee Inaugurated
The Minister of Tourism, Arts and Culture, Barbara Oteng-Gyasi has inaugurated a Cross-Sectional Steering Committee to work with the Ghana Tourism Authority in the implementation of the “Beyond the Return” project.
‘BEYOND THE RETURN’ is a follow-up to the successful ‘YEAR OF RETURN, GHANA 2019’ campaign which commemorated the 400 years of the first enslaved Africans arriving in Virginia, USA, spearheaded by the President of the Republic of Ghana, His Excellency Nana Addo Dankwa Akufo – Addo.
Inaugurating the Committee, the Minister indicated the trust the Ministry had in the team assembled. The Project Coordinator, Mr. Akwasi Agyeman, CEO of the Ghana Tourism Authority recounted the successes of the “Year of Return” and indicated COVID-19 has provided a new challenge to the implementation of the project but the Authority is poised to work with other stakeholders to ensure success.
BEYOND THE RETURN’ is based on seven (7) pillars namely, Experience Ghana, Invest in Ghana, Brand Ghana, Celebrate Ghana, Pathway to Ghana, Give Back to Ghana and Improve Tourism and Heritage Assets.
Representatives from Ten (10) institutions who constitute the Steering Committee would ensure the successful execution of the campaign.
The Committee members include Lawyer Kwame Boateng (GTA Board), Akwasi Awua Ababio (Diaspora Affairs, Office of the President), Lawrence Azumah (National Security), Barbara Benisa (KLM Royal Dutch), Esi Sutherland-Addy (PANAFEST Foundation), Edith Penelope Arhin (Ghana Immigration Service), Jessica Ayivor (AAAG), Khadija Iddrisu (Foreign Affairs), Ekow Sampson (GTA), Amy Appiah Frimpong (National Theatre of Ghana), Ben Anane Nsiah (GTA), Kingsley Ofosu Ntiamoah (GMMB), Roberta Dawson-Amoah (GTA), DCOP/Dr. Sayibu Pabi Gariba (Ghana Police Service), Dentaa Amoateng (GTA Board), Yofi Grant (GIPC) and Akwasi Agyeman (GTA) who is also the Project Coordinator for the Steering Committee.
READ MORE: ABOUT BEYOND THE RETURN AND THE 7 PILLARS
‘BEYOND THE RETURN’ is not only to promote tourism but to foster economic relations, trade and investments from the diaspora in Africa and the world at large.
All About African Beads
The term African Beads is used to refer to both beads locally produced by indigenous people of the African continent and Trade Beads that have travelled from other parts of the world and now circulate or were recently sourced from Africa.
Together, these beads have played an enormous role in the culture, fashion, economy and artistic expression of the African people. Today, they are cherished by collectors, jewellery makers, and everyday people who just love wearing African beads! African tribal beads and glass beads also hold a special mythical significance as well.
Beads and Bead- making have a long history in Africa. Beads have been made by indigenous Africans for thousands of years. In ancient times, Egyptians, Greeks, and Indians established trading bases in East Africa and eventually the Arabs invaded in the eighth century and established trade routes with the wealthy kingdom of Ghana in modern-day Mauritania. The Arabs brought glass beads to the Niger Delta to trade for gold and slaves.
The modern production of beads is in some sense a family tradition, where tools and techniques are passed from one generation to the next. Bead-making is a labour-intensive process and since many beads are hand-made, there is variability in the appearance of individual beads even within a single strand.
African beads are made from a diverse array of materials. Some of the oldest beads were made from natural materials such as stones, clay, plant materials such as doum palm nuts and bamboo stems, animal materials such as ostrich eggshells, bones such as the Bank Batik Bone bead of Kenya, buffalo horn, and marine shells such as the Conus.
Due to its long history, beads continue to play a role in many traditional rites and ceremonies such as coming-of-age, circumcision, marriage, burial, and local festivals.
The number of different African and African Trade Bead varieties in existence today is enormous. Any attempt at classification is further complicated by the fact that many beads have been reworked and redecorated over time to conform to local tastes and preferences. Some of the most well-known varieties of African beads today are Krobo Beads, Kakamba Beads, Mali Clay Beads and Mali Wedding Beads, Chevrons, Millefiori, Vaseline Beads, White Heart Beads, Kiffa Beads, and Hebron Beads.
Africa’s fascinating bead history predates the African Trade Bead era by over 75,000 years; the first known examples found in the Blombos Cave, on the South African coast (near Cape Town) in 2004. Archaeologist Chris Henshilwood uncovered a wealth of ancient artifacts, including the first known beads for decorative purpose made from the shell of Ostrich eggs.
Similar beads thought to be over 12,000 years old have been found within Kenya, Libya and Sudan adding evidence to the history of the Turkana people who once recognised such beads for their value as currency. Egg-shell beads would be presented to women as part of their dowry prior to marriage. It is also thought such bead-strands were exchanged for cattle and goods in the region. Cowrie shell beads and Bone Beads are thought to be among the first types of beads used for trade purposes within Africa, until the 4th Century B.C when glass beads found their way into Africa from Egypt and Western Europe.
Evidence of the glass bead production which dominated the African economies for nearly 700 years has been found within both Egypt and South Africa, dating back to the 9th Century. These minuscule beads were woven into the opulent collars, head-dresses and robes worn by Royal family members, courtiers and those of nobility. Burial sites such as the Valley of The Kings have allowed us to uncover a significant wealth of jewellery and decorative artifacts which were made from glass. Glass beads also made their way into Africa from Portugal during the 4th Century, the unofficial beginning of Africa’s booming trade era.
It is not until the 12th Century that we see real evidence of glass bead production within the notable manufacturing areas of today, such as Ghana, in the Krobo land, Ethiopia and Nigeria. The methods used within this production are not dissimilar to those practised today for Recycled Glass Bead production; where ground particles are compacted prior to firing. The early method is referred to as wet-core powder glass bead production and was a painstakingly slow process. Such beads allowed tribesmen to ply trade with neighbouring regions, but were predominantly used for rituals, rites of passage ceremonies and holistic healing.
From the 14th Century, explorers began landing upon the shores of South Africa bringing with them colourful glass beads to trade for the safe passage through regions and eventually for the riches of this foreign land which included palm oil, fur and spices.
The market for slaves is also thought to have developed during these early years, and would soon become fundamental in boosting Africa’s regional economies. The production of Africa’s currency began to increase within Venice during the 1500’s. Stripped Chevrons were the most common product of this era, although Millefiori Beads found particular favour with African tribal chiefs during the close of the century. The Millefiori boom would last a further 400 years.
Africa’s Golden Trade Era stretches from 1700 to 1920; a period that saw the highest levels of trade and economy in history. Venetian Trade Beads were often referred to by their pseudonym slave beads due to the high value they realised in exchange for slaves. Doughnut and Pineapple shaped Chevron Beads with colours range from 4-12 in number were among the most common. However, pale Venetian Ghosts, King Chevrons and Elbow Millefiori Beads were also among the most prized
Source: Graphic Online
GTA Issues Operational Guidelines For Hospitality Sector
Guidelines and Protocols for the tourism and hospitality industry (food & beverage, events, tourist sites & attractions)
These protocols are issued in line with the evolving trends with regard to the COVID-19 Pandemic and are to keep visitors, employees, vendors, and the entire tourism industry value chain safe. The operational protocols are updated consistently under the operational guidance of the Presidential Task Force on COVID-19 and as advised by the health experts.
GENERAL OPERATIONAL GUIDELINES FOR TOURISM ENTERPRISES
All facilities are to observe and ensure the following safety protocols:
- Display of “No Mask No Entry” signage.
- Mandatory checking of temperature for both guest and staff
- Wearing of face mask and protective wear by staff.
- Observe physical /social distancing.
- Provision of hand-washing apparatus (soap and running water with tissue). Staff and guests must wash hands regularly as they may have cleaned or touched objects or surfaces such as door handles, handrails etc. that may have been contaminated by staff or guests.
- Provision of alcohol-based hand sanitisers (70%) at public areas.
- Regular disinfection of all surfaces and public areas e.g. Floors, tables, chairs, countertops, telephones, key cards, computers, toilets etc. with bleach or alcohol-based sanitizers (70%) effective against bacteria and viruses.
- Proper ventilation must be maintained
- Regular disinfection of elevators and all touchpoints inside it must be carried out
- If a member of the staff reports symptoms associated with COVID 19 (respiratory, cough, fever, fatigue etc.), the worker must immediately stop work and seek medical assistance. The staff should stay isolated in a suitable room while the medical services are notified.
- The symptomatic worker should be provided with disposable tissues and a mask that should be worn when other persons are present or when having to go out to public areas.
- Staff who report from home that they are ill should be advised to stay at home and seek medical attention.
- Ensure that suppliers of goods and services follow safe systems of work and also have hygiene protocols in place for the prevention of the spread of COVID-19.
- The contact information of all guests should be taken and stored.
- Electronic or digital payment must be encouraged if possible (e.g. MoMo, Vodafone cash, POS etc.)
- Each establishment must set up a task force to ensure compliance of the operational guidelines.
- Information of the hygiene and safety regulations shall be made available to all guests and visitors of the establishment.
A. ACCOMMODATION FACILITIES
All Accommodation establishments (E.g. Hotels, Guest Houses, Hostels, Serviced Apartments etc.) must operate with the following measures;
- Display No Masks No Entry at the gates and within the facility
- Mandatory checking of temperature for both guests and staff
- Contact information of all guests should be taken and stored.
- Electronic or digital payment must be encouraged if possible (e.g. MoMo, Vodafone cash, POS etc.)
- Observe physical distancing.
- Provision of soap and running water, hand sanitisers and paper towel at public areas.
- Dispose of used paper towel in a bin immediately.
- Reception desk staff, if possible, should not be older persons or persons with underlying health conditions.
- The reception desk should have immediately available the telephone numbers of the health authorities, medical centres, public and private hospitals, and assistance centres for use.
- Regular disinfection of surfaces. Where use of bleach is not suitable, e.g. telephone, remote control equipment, door handlings, buttons in the elevator, baggage etc. then alcohol based sanitiser (70%) could be used. Gloves are recommended for all housekeepers and porters.
- All rooms and public areas should be well ventilated.
- Housekeeping and cleaning staff should inform the management or the reception desk of any pertinent incidents, including possibly sick guests in their rooms. They must treat all this information with confidentiality.
- If a guest or staff develops symptoms of acute respiratory infection, efforts should immediately be made to minimize contact of the ill person with all guests and staff of the establishment. Reception or other hotel staff should follow precautionary procedure when a guest develops signs and symptoms indicative of COVID-19.
- Reduce the number of persons in elevators and service lifts at any particular time to ensure sufficient space between them when confined in lifts. Provide guidance on the suitable number of persons per lift (Maximum two persons per lift).
- Regular disinfection of elevators and all touch points inside it must be carried out
- Regular monitoring of tourism enterprises will be carried out by Ghana Tourism Authority
- Information of the safety protocols will be made available to all guests and visitors to the establishment.
- Safe disposal of waste according to the guidelines of the Ministry of Health and the Ghana Health Service must be adhered to.
- Hotels must have an on-call doctor and an infirmary.
Receiving Guests
- Guests will have their temperatures checked every time they enter the hotel
- Luggage must be disinfected before check-in.
- Floor signs must be placed to maintain physical distancing.
Dealing With Guests In Hotels Who Test Positive With Covid-19
- Guest must notify the hotel management immediately in case they show any symptoms of COVID-19
- Hotel management must report any positive case detected to the Ministry of Health.
- A designated floor in every hotel (or an area within the hotel) must be allocated for the quarantine of minor, non-critical or suspected cases. (TRIAGE)
- Rooms occupied by guests who test positive with COVID-19, will undergo deep cleaning and disinfection.
- Critical cases of guests testing positive with COVID-19 must be taken to the hospital.
- Close contact sharing room with the positive case will undergo a free medical examination by the Ministry of Health and must adhere to all the precautionary measures.
- Guests testing positive with COVID-19 and wish to travel back to their country do so at their own responsibility. They should coordinate with their travel agent and adhere to all the precautionary measures outlined by the Ministry of Health.
B. FOOD AND BEVERAGE (RESTAURANTS, CHOP BARS, SNACK BARS)
All Food and Beverage establishments (E.g. Restaurants, Highway Rest Stops, Fast Foods, Coffee/Tea Shops, Snack Bars etc.) must operate with the following measures;
- Display No Masks, No Entry signage at the entrance.
- The temperature of every guest must be checked before entry
- Contact information of all guests should be taken and stored
- Display of poster with COVID-19 precautionary measures
- Electronic or digital payment must be encouraged, if possible (e.g. MoMo, Vodafone cash, POS etc.)
- Limit the number of guests for dining to 50% of the current-carrying capacity of the restaurant to ensure adequate spacing for seating and to maintain physical distancing of at least 1 metre.
- Regular disinfection of surfaces. Where use of bleach is not suitable, e.g. telephone, remote control equipment, door handlings, buttons in the elevator, etc. then alcohol-based sanitiser (70%) could be used.
- Provision of soap and running water and alcohol-based hand sanitisers (70%) with paper towel at public areas
- Buffet style of service is not recommended to limit communal handling of serving cutlery, however, served buffet is allowed and when necessary, change tongs and ladles more frequently, always leaving these items in separate containers. Clean and disinfect the buffet surfaces after each service.
- Fabric table cloth must be changed and thoroughly washed after each use.
- Guests should be reminded when entering and leaving the restaurant, breakfast, or dining room to disinfect their hands with disinfectant gel, preferably located at the entrance to those facilities.
- All dishes, silverware, glassware, crockery and cutlery should be washed and disinfected in a dishwashing machine, including items that have not been used, as they might have been in contact with the hands of guests or staff. In a manual process (wash, disinfect, rinse), taking the maximum level of precautions as well as drying using disposable paper towels.
- Parties and social events are not allowed in restaurants
- Kids areas must remain closed
- Wearing of face mask and protective wear by staff at all times.
- Kitchen staff must wash hands with soap and running water frequently (maximum every 20mins.) Dispose of used paper towel in a bin immediately
- Kitchens must be thoroughly cleaned, properly ventilated and disinfected on daily basis
Drinking Bars
All Drinking Bars shall operate with the following enhanced social distancing and hygiene measures:
- Display of No Masks, No entry sign at the entrance
- Display of poster with COVID-19 precautionary measures
- Limit the number of guests for seating arrangements to 50% of the current-carrying capacity of the drinking bar to ensure adequate spacing for seating to maintain social distancing of at least 1 metre (tables must have a maximum of two (2) people. Two (2) tables can be combined for a maximum of four(4)
- Regular disinfection of surfaces. Where use of bleach is not suitable, then alcohol-based sanitisers (70%) should be used.
- Provision of soap and running water and hand sanitisers with paper towel.
- Customers must be encouraged to pay for their orders via digital or electronic means if possible e. g. MOMO account, a POS device, Vodafone Cash with provision of alcohol-based hand sanitizers (70%) to use afterwards
- Drinks must be served by waiters/waitresses wearing face masks
- Customers must disinfect their hands when entering and leaving the drinking bar. Hand washing apparatus and/or alcohol based sanitisers (70%) must be provided at entrance/exit of bar.
- Use of disposable cups must be encouraged.
- Adequate, spacious and covid-19 friendly washrooms must be provided.
C. ENTERTAINMENT/RECREATIONAL ENTERPRISES
- Night Clubs are to remain closed until further notice.
- All Movie Houses are to remain closed.
Safety Measures for Recreational Areas
Swimming Pools and Beaches
- Regular disinfection of swimming pools must be carried out
- Regular disinfection of area around the pool (including tables, deck chairs, sunbeds etc.) after every use, as well as before and after operating hours. Where use of bleach is not suitable, then alcohol-based sanitisers (70%) should be used.
- Sunbeds must be placed 2 meter apart to ensure observation of physical distancing protocols
- Recreational activities at beaches and at swimming pools must be ceased until further notice.
Gymnasium and Health Clubs
- Regular disinfection of surfaces and all equipment. Where use of bleach is not suitable, then alcohol-based sanitisers (70%) should be used.
- Equipment shall be adequately spaced.
- Showering shall not be allowed in the gymnasium
- Use of Jacuzzi, sauna, steam and massage services must remain suspended
D. TOURIST SITES AND ATTRACTIONS (MUSEUMS, SAFARI, TOURIST SHOPS, PARKS)
- Display of “No Mask No Entry” signage to ensure mandatory wearing of face mask before entry
- Provision of adequate hand-washing apparatus (veronica buckets, soap together with tissues and stand-alone sanitizer dispensers shall be positioned strategically at venue entrances in a manner as to prevent queueing and crowding)
- Strictly washing of hands before entering a site or attraction
- Mandatory checking of temperature of both employees and visitors with infrared thermometer before entry.
- Contact details of all guests shall be taken.
- Observing strict social distancing of not less than 1 metre. Patrons in a queue must maintain a distance of at least 1 metre apart. This must be clearly marked on the floor.
- Use of POS devices or digital payments mode must be encouraged if possible (e.g. MOMO, Vodafone cash etc.)
- Time must be allocated before start of the tour to educate guests on the danger of Covid-19 and the need to observe all social protocols.
- Display the telephone numbers of the health authorities, medical centres, public and private hospitals, and assistance centres for use at the front office.
- 50% maximum carrying capacity of all sites. That is, if the carrying capacity of the site is 100 people, then 50 would be allowed at a time.
- Floor signs must be placed to maintain physical distancing
- Provision of designated isolation areas in their facilities
- Provision of soap and running water and alcohol-based hand sanitizers/disinfectant gels with paper towel at public place of convenient (toilets and wash rooms)
- There should be a designated health and safety person at the sites
- Venues will have to ensure or arrange for uninterrupted supply of services such as water.
- Disinfect all surfaces e.g. floors, tables, chairs, counter tops, telephones, key card, computers etc. with bleach or alcohol-based (70%) sanitizers.
- Adequate, spacious and COVID-19 friendly washrooms must be provided.
Onboard Of Cruise Boat (e.g. Dodi Princess)
- Wearing of face masks must be obligatory
- Guests’ temperature must be checked before embarking
- Boats must operate with 50% of its current carrying capacity
- Regular disinfection of surfaces and touch points. Where use of bleach is not suitable, then alcohol based sanitisers (70%) should be used
- Disposable cutlery must be encouraged
- Guests must be encouraged to use disposable towels, cutlery and tableware on-board.
- Physical distancing must be maintained while onboard the boat.
- First-aid and safety kits and adequate personal protective equipment must be provided.
- Ordering food on-board is from a set menu
Precautionary Measures When A Positive Covid-19 Is Onboard A Cruise Boat
- One cabin must be allocated onboard all boats for quarantine.
- If any guest or staff onboard shows any symptoms of COVID-19, they should inform the boat crew and isolate themselves in the designated quarantine cabin immediately.
- Use of air-conditioner inside the boat cabin must be minimised in order to allow fresh air to circulate regularly.
Nature/Game Park
- Display of “No Mask No Entry” signage to ensure mandatory wearing of face mask before entry and at all times
- Provision of adequate hand-washing apparatus (veronica buckets, soap together with tissues and stand-alone sanitizer dispensers)
- Mandatory checking of temperature of both employees and guests before entry.
- Contact details of all guests must be taken.
- Operating at 50% of the total capacity, maintain daily disinfection of the vehicles used and all touch points, providing personal protection equipment to guests and staff
- Organised trips must be pre-notified to tourist sites and museums management, at least 48 hours prior to the planned visit.
- Only canned drinks and packed meals must be encouraged
Tourist Commodities Shop
- Display of “No Mask No Entry” signage to ensure the mandatory wearing of face mask before entry and at all times
- Provision of adequate hand-washing apparatus (veronica buckets, soap together with tissues and stand-alone sanitizer dispensers
- Mandatory checking of the temperature of both employees and visitors before entry.
- Contact details of all guests shall be taken.
- Disinfect all surfaces, vehicles and rooms e.g. tent rooms, floors, doorknobs (vehicles and rooms), toilets, tables, chairs, countertops, computers etc. with bleach or alcohol-based (70%) sanitizers daily.
- Floor signs must be placed to maintain physical distancing
- Signs instructing clients not to touch the exhibits must be displayed in the shop
- Use of POS devices or digital payments mode (e.g. MOMO, Vodafone cash etc.) must be encouraged if possible.
Regulations For Visiting Museums
- Display of “No Mask No Entry” signage to ensure mandatory wearing of face mask before entry and at all times
- Provision of adequate hand-washing apparatus (veronica buckets, soap together with tissues and stand-alone sanitizer dispensers)
- Mandatory checking of temperature of both employees and visitors before entry.
- Contact details of all guests shall be taken.
- Disinfect all surfaces e.g. floors, door knobs, toilets, tables, chairs, counter tops, computers etc. with bleach or alcohol-based (70%) sanitizers daily.
- Museums and Sites must operate with 50% of current carrying capacity
- Floor signs must be placed to maintain physical distancing
- Site guides/guards are obliged to wear face masks at all times and if possible use wireless microphones inside museums.
- Use of POS devices or electronic payments mode (e.g. MOMO, Vodafone cash etc.) must be encouraged if possible
- Organised tour trips must be pre-notified to tourist sites and museums management, at least 48 hours prior to the planned visit.
E. TRAVEL TRADE BUSINESS
i. TRAVEL AGENCIES
All Travel Agencies dealing with ticketing should strictly observe all the enhanced hygiene measures and safety protocols which includes:
- No masks, no entry.
- Provision of hand washing apparatus (soap and running water with tissue).
- Provision of alcohol based and sanitizers (70%).
- Adequate spacing of minimum of 1 metre for guests.
- Use of POS devices or electronic payments mode must be encouraged if possible (e.g. MOMO, Vodafone cash etc.)
ii. CAR RENTALS
Car rentals operators should strictly observe the enhanced hygiene measures and protocols which shall including:
- “No face masks No boarding”.
- Operating with a maximum of 50% carrying capacity, leaving a vacant seat next to each passenger on a bus and with a maximum of two (2) in a limousine and other rented vehicles
- Passengers must not be allowed to sit in the front seats of limousines and other vehicles
- Provision of alcohol based hand sanitizers (70%) in each vehicle.
- Provision of hand washing apparatus (soap and running water with tissue) at offices of operators.
- Vehicles must be disinfected regularly including handles, seats and dashboards and proper ventilation shall be carried out before and after each trip
- Drivers and passengers must wear face masks at all times.
- Operators must observe physical contact protocols by ensuring adequate space for passengers.
- Use of POS devices or digital payments mode (e.g. MOMO, Vodafone cash etc.) must be encouraged if possible.
OPERATIONAL GUIDELINES – EVENTS & EATERIES/ OPEN BARS AT BEACHES
THE EVENT INDUSTRY
Events shall be managed by accredited agencies and personnel only.
EXPERIENTIAL EVENTS
- Face to Face Marketing Activities can take place with audiences up to 20.
- Floats and other such activities that will attract large gatherings are suspended.
- There would be a gradual roll-out of these events to effectively contain the spread of COVID-19
CORPORATE EVENTS
- Venue Capacity and Audience Size
Venues must operate at 50% of capacity to ensure social distancing rule of 1metre is adhered to.
- Planning and Set Up:
- Health and safety officer must be appointed for every event to ensure that the health and social distancing protocols are strictly followed.
- Hands should be washed and sanitized before and after set up.
- Face masks should be worn at all times during set up.
- Disinfecting of venues before set up. The association must agree with the relevant
authorities on general standards and accredited companies to offer these services.
Main Event:
GUEST MANAGEMENT
- Mandatory checking of temperature with infrared thermometer before entry.
- Display of “NO MASK, NO ENTRY” signage. Event agencies must have on hand gloves and Face masks to ensure full compliance.
- Sanitization stations (Hand washing and Sanitizers) should be provided; guests should sanitize hands before entry.
- Sanitizing stations should be further placed at vantage points around the venue.
- Availability of tissue and waste disposal bins placed at vantage points.
- Guests’ attendance should be by Invitation only and contact details and residential addresses should be taken for contact tracing.
- Ushers are to direct guests to their seats one after the other to ensure physical distancing
- Seating should be spaced at least 1 meter apart.
- For banquet set up, there should be 4 seats per round table and 3 seats per rectangular table.
- Health and Safety announcements should be made intermittently to educate guests on COVID-19 prevention protocols.
- Guests should remain in their seats during entertainment and dancing must be done by seats.
- Guests should not exit at the same time; ushers should ensure that guests leave one after the other.
- Group photography must observe social distancing and must be restricted to only the key players.
PUBLIC ADDRESS AND SOUND SYSTEM MANAGEMENT
- Sound System suppliers must provide enough microphones for performances so that multiple artists do not use one microphone.
- There should be a dedicated Microphone for the MC only.
- There should be an officer in charge of wiping /sanitizing microphones before passing it on to other speakers. As much as possible, enough microphones should be provided.
- In a controlled event, organizers should encourage the use of lapel microphones by guest speakers.
- The only people permitted to remove face mask is a guest giving a speech or an artist performing.
CATERING
- Buffet food service is not recommended
- Food if necessary, should be packaged for take-away only.
- If plated service is required, it should be subject to engagements with hotels and catering services in order not to compromise the guidelines.
- Water and Beverages are to be served in disposable bottles and cups only.
- Guests should remain in their seats during entertainment and dancing must be done by seats.
- Dancing – only Celebrants will be allowed to dance on dancefloor whilst still observing physical distancing.
- Cutting of cake to be done by couple only.
- Throwing of bouquet must be avoided.
- All gifts should be in cash, mobile money or gift vouchers as much as possible.
- Guests should not exit at the same time; ushers should ensure that guests leave one after the other.
- Group photography must observe social distancing and must be restricted to only the key players.
VENUE GUIDELINES
For both corporate and social events, venue management should observe and ensure the
following guidelines:
- All venues are to operate at 50% of their capacity.
- All venues are to be disinfected before and after events.
- Venues and authorities must agree on standard disinfection across board.
- Washrooms are to be washed and cleaned every hour.
COMPLIANCE
- To ensure that agencies and venue (hotels, convention centers etc.) are on the same page, both parties will have to sign off on the floor plan for the event. The floor plan should be strictly adhered to, and also displayed during the event for proper checks by regulatory bodies, especially security agencies.
- The Association is to form a task force to undertake a peer review of members’ work to ensure that they comply with the guidelines.
EATERIES AND OPEN BARS AT THE BEACH
All Eateries and Open Bars shall operate with the following enhanced social distancing and hygiene measures:
- Display of No Masks, No entry sign at the entrance
- Display of poster with COVID-19 precautionary measures
- Limit the number of guests for seating arrangements to 50% of current carrying capacity of the drinking bar to ensure adequate spacing for seating to maintain social distancing of at least 1 metre (tables must have maximum of two (2) people. Two (2) tables can be combined for a maximum of four (4))
- Regular disinfection of surfaces. Where use of bleach is not suitable, then alcohol-based sanitisers (70%) should be used.
- Provision of soap and running water and hand sanitisers with paper towel
- All Eateries and Bars must set up an electronic payment if possible (e.g. POS device, MOMO account, Vodafone Cash.)
- Customers are to pay for their orders via e. g. MOMO account, a POS device, Vodafone Cash with alcohol-based hand sanitizers (70%) to use afterwards if possible.
- Drinks must be served by waiters/waitresses wearing face masks
- Customers must disinfect their hands when entering and leaving the bar. Hand washing apparatus and/or alcohol-based sanitisers (70%) must be provided at entrance/exit of bar.
- Use of disposable cups must be encouraged.
- Adequate, spacious and covid-19 friendly washrooms must be provided.
We strongly advise that the “AT RISK GROUP”, i.e the Aged, those with underlying conditions eg. Diabetics and hypertensive patient should limit their participation in these activities and visits.
Further Information:
All inquiries must be directed to the Chief Executive of the Ghana Tourism Authority via info@visitghana.com or info@ghana.travel
To report any suspicious behaviour, contact the GTA Call Center-
WhatsApp – 0546352240
Telephone – 0307007100
Cell – 0579579019
Prudential Bank Donate PPEs To Players In The Tourism Industry
Government considering intervention for hospitality industry – Akufo-Addo
The president, Nana Akufo-Addo says government is in the process of designing a unique model of intervention to be applied to the hospitality industry following the outbreak of COVID 19.
According to the President, government’s intervention is more crucial in these times especially in the wake of challenges such as the low patronage of hotels and tourism sites.
Speaking at a meeting with players in the hospitality industry at the Jubilee House on Tuesday, Nana Akufo-Addo reiterated his administration’s commitment to ensure the survival of the hospitality industry in the face of the difficulties presented by the COVID-19.
“I think it is well understood that the hospitality sectors has been one of the hardest hit. Everybody has been very badly hit by this pandemic. We as a government have to have a clearer understanding of where we have and then, of course, to see to what extent our intervention can help redress the situation,” he said.
In April, the Ghana Hotels Association urged the government to support the payment of staff of its members who have been asked to stay home due to low patronage of their facilities.
Give us support
The President of the Ghana Hotels Association, Dr. Edward Ackah-Nyamike said hotel managers may be compelled to lay off workers and stop paying salaries due to challenges associated with COVID-19 including the lockdown.
The stimulus package we are talking about is more or less about how to maintain our staff. A lot of the hotels have been able to pay salaries for the month of March but the challenge is going to be one of April. Quite a number of them have shut down and the big question is what happened to the staff. So we are hoping that, if possible the government could support paying some of the staff members and keep them on the payroll so that when things get better. We don’t want to lay off workers after all the investment in training and then when things change we have to go and recruit again which will be far more expensive. We are not asking for full salary support but something that can sustain them,” he said.
Some major hotels in Accra have already shut down their operations due to low patronage.
Prior to this, some laid-off casual workers, and were preparing to cut down on permanent staff to be able to sustain their operations.
Source: Citinewsroom
Tourism Minister announces a raft of measures to support hospitality industry
The National Board for Small Scale Industries (NBSSI) will from May begin the disbursement of some GH¢600 million to micro, small and medium enterprises in the hospitality industry.
Minister for Tourism, Creative Arts and Culture, Barbara Oteng Gyasi, revealed on Thursday evening that initial engagements between NBSSI and industry players have been fruitful.
Speaking on the business edition of Joy News’ PM Express, the Minister explained that the relief package will be advanced as a flexible loan to industry players who are members of identifiable trade associations.
“It is for companies which have employees from one to a maximum of 100. That is the target of this fund so it is going to be given out as loans depending on the applications submitted by the companies. It will have a moratorium period of one year to be repaid over a two-year period,” she said.
During the discussion on the disruption caused by the pandemic on the industry, three players in the sector shared details of the specific challenges they have had to deal with.
General Manager of the Movenpick Hotel, Adnan Yucel; Manager of Jamrock Restaurant and Bar, Elizabeth Olympio-Emanuel and CEO of Twist Group, Kwame Goka took turns to recount devastation triggered by the pandemic on their bottomline and how they have been dealing with the challenges.
The Tourism Minister said government was well aware of the challenges and assured them there is commitment by her outfit to ease the pressure caused by the pandemic.
Apart from the loan facility, the Minister said that a grant component from a World Bank project dubbed Tourism Development Project will further cushion players within the hospitality sector.
“We have had an engagement with the World Bank. There is a grant component within that which we are also looking at disbursing to support the operators within this sector
“Then the government has also requested that we submit to it an impact study on our sector. Government is going to look at this impact study, along with the recommendations which industry has made to us and regarding how they want the government to support them,” she said.
Barbara Oteng Gyasi said relief packages to big firms within the industry may come in the form a waiver in levies and charges or even taxes.
“So we have compiled this and we are going to submit it to government,” she assured.
Source: MyJoyOnline
100% Of Global Destinations Now Have Covid-19 Travel Restrictions – UNWTO Report
The COVID-19 pandemic has prompted all destinations worldwide to introduce restrictions on travel, research by the World Tourism Organization (UNWTO) has found. This represents the most severe restriction on international travel in history and no country has so far lifted restrictions introduced in response to the crisis.
Following up on previous research, the latest data from the United Nations specialized agency for tourism shows that 100% of destinations now have restrictions in place. Of these, 83% have had COVID-19-related restrictions in place already for four or more weeks and, as of 20 April, so far no destination has lifted them.
UNWTO Secretary-General Zurab Pololikashvili said: “Tourism has shown its commitment to putting people first. Our sector can also lead the way in driving recovery. This research on global travel restrictions will help support the timely and responsible implementation of exit strategies, allowing destinations to ease or lift travel restrictions when it is safe to do so. This way, the social and economic benefits that tourism offers can return, providing a path to sustainable recovery for both individuals and whole countries.”
Tracking Restrictions by Time and Severity
The social and economic benefits that tourism offers can return, providing a path to sustainable recovery for both individuals and whole countries.
As well as a general overview, the UNWTO research breaks down the type of travel restrictions that have been introduced by destinations in all of the global regions, while also plotting the evolution of these restrictions since 30 January – when the World Health Organization (WHO) declared COVID-19 a Public Health Emergency of International Concern. The latest analysis shows that, of 217 destinations worldwide:
- 45% have totally or partially closed their borders for tourists – “Passengers are not allowed to enter”
- 30% have suspended totally or partially international flights – “all flights are suspended”
- 18% are banning the entry for passengers from specific countries of origin or passengers who have transited through specific destinations
- 7% are applying different measures, such as quarantine or self-isolation for 14 days and visa measures.
Against this backdrop, UNWTO has been leading calls for governments worldwide to commit to supporting tourism through this unprecedented challenge. According to Secretary-General Pololikashvili, the sudden and unexpected fall in tourism demand caused by COVID-19 places millions of jobs and livelihoods at risk while at the same time jeopardising the advances made in sustainable development and equality over recent years.
Source: UNWTO
Tourism Joint Committee On COVID-19 Presents Report To Minister Of Tourism
A joint committee of GTA and GHATOF that was set up by the CEO of GTA , Mr. Akwasi Agyeman to look at the impact of COVID-19 on the Tourism and Hospitality Industry and also recommend ways to improve the industry post COVID- 19 have submiited their report to the Minister of Tourism, Arts and Culture.
This Committee was Chaired by the Deputy CEO in charge of Operations, Mr Ekow Sampson with the following as members:
Madam Bella Ahu, President of GHATOF
Mrs Stella Appenteng, Managing Director, ApstarsTours
Mrs Roberta Dawson-Amoah, GTA
Mrs Betty Kobi,GTA
Mr Ben Anane Nsiah,GTA
Mr Spencer Doku, GTA
Dr. Edward Ackah- Nyamike Jnr., President of Ghana Hotels Association(GHA)
Mr. Kwesi Eyison, President of Tour Operators Union of Ghana (TOUGHA)
Mr. Emmanuel Frimpong, Executive Secretary, GHATOF.
Call Center: 0307007100