Covid-19 Health Protocols

Covid-19 Health Protocols

These liveaboard industry outlines were compiled by Ibu Prameswari Gita and Mr Tom Simpson of La Galigo Liveaboard and Ibu Rani Bustar from KLM Kurabesi at the request of the Ministry of Tourism for Raja Ampat. The following practices have been considered based on communications from the World Health Organization (WHO), Divers Alert Network (DAN), PADI, and the International Maritime Organization (IMO). Please feel free to contact us or direct call or email our support team with any questions or concerns you may have.


  1. Disinfectant equipment for public areas and personal effects.
  2. Hand washing facilities with running water and soap.
  3. Hand-sanitiser
    + Automatic hand sanitizer stations throughout common areas.
  4. Reef-safe disinfectant for rinsing diving equipment
    + Preferably non-communal tanks for wash stations.
    + Updated protocols and training on washing and handling dive equipment
  5. Thermometers without contact (thermo-gun / contact-less thermometer)
  6. At least 1 set of Covid-19 preparedness responder equipment, including medical masks, rubber / medical gloves, and personal and face protective equipment, for emergency scenarios.
  7. A sealable quarantine cabin/space must be available onboard.
  8. Garbage bins (disposal) or special waste treatment for items that may be contaminated.

This guide was published for the following:
1. Dive Centre / Liveaboard Operators
2. Staff / Employees / Crew
3. Dive Guides
4. Guests


  1. Disinfect all public areas and surfaces that are frequently touched periodically, both when there are guests onboard and no guests.
  2. Arranging and stipulating signs to limit movement and avoid the occurrence of overcrowding in ship spaces.
  3. Ensuring good air circulation in areas that may be covered.
  4. Provide washing facilities with running water and soap.
  5. Provide hand-sanitizer.
  6. Provides options for payment methods electronically.
  7. Post guidelines or infographics on health protocols.
  8. Have a guide or infographic about handling emergencies.
  9. Have a Sustainability Code of Conduct implemented in the local area.
  10. For each trip, an EAP must be produced and managed by the Captain and Cruise Director.
  11. Air conditioning / HEPA filters are to be washed prior to guest embarkation.
  12. A risk assessment document must be completed by the Cruise Director prior to guest embarkation.


  1. All crew or staff members who fall sick or complain of chest pains / dry cough/fever symptoms/loss of taste and/or smell and excessive tiredness are prohibited from working and must isolate.
  2. Before work, the crew must have their body temperature checked and recorded so that it may be monitored by the relevant authorities/management.
  3. All working crew must show self-discipline to maintain hygiene and cleanliness protocols.
  4. All Crew / Staff must wash their hands regularly and use a mask.
    + Masks are to be used throughout the day.
  5. The crew is required to maintain a social distance from guests when and where possible of 1 meter.
  6. All crew must be willing to be examined by health workers and other authorized officials in order to control and prevent the spread of COVID-19.
  7. All crew must have an up-to-date understanding of COVID-19 and its current handling by attending periodic training.
  8. Under certain conditions, use personal protective equipment when engaging in activities with guests.
  9. Each ship has a minimum of 1 (one) crew/staff dedicated to being able to handle and make decisions if an emergency situation occurs
  10. Kitchen access for the crew must be limited to essential personnel only.
  11. All heads of department must attend training meetings and be available to communicate with office staff in relation to updates on COVID-19 protocols.


  1. Maintain cleanliness and sanitation in all rooms, including public/communal areas such as sitting rooms, dining areas, camera rooms, diving stations, etc.
  2. Disinfect public areas and surfaces that are often touched regularly.
  3. Sterilise all guests’ cabins before and after use.
  4. Provide adequate handwashing and hand sanitizer for access in / out, public areas, guest cabins, and other places if needed.
  5. Maintain social distance in public areas, access in / out, access between rooms, stairs, and so on where possible.
  6. Food services should be carried out by taking care of distance and hygiene.
    + No self-service buffet; buffets must be managed by an authorised crew to minimize contact.
  7. All eating and drinking utensils must be sterilized before use.
    + Must be washed thoroughly and regularly
  8. In certain areas throughout the vessel; primarily kitchens and storage areas for food, the certain crew must be identified, trained, and designated to operate within the area with minimal assistance.
  9. Pay attention to cleanliness and air circulation to reduce the potential spread of virus.
  10. Regular disinfecting of toilet facilities.


  1. Considerations are to be made in relation to activities on the vessel with limiting Covid-19 transmission in mind.
  2. Maintain practicing healthy behaviours and social distancing, both between the crew and guests, as well as guests with the community or wildlife outside of the vessel.
  3. It is recommended guests maintain mask use whilst onboard.
    + Crew = at all times.
    + Guests = recommended but not enforced.
    + Guests are to bring their own PPE or guest may purchase from the operator.
  4. Avoid and reduce direct contact between individuals on the vessel.
  5. Guests are recommended to use personal equipment and store the items in a designated area to limit the potential for contamination.


  1. Dive guests are advised to use personal diving equipment.
  2. Rental diving equipment must be cleaned using a reef-safe disinfectant or fresh water, and separated with clear user identification.
  3. Prepare a basket / special place for each guest-owned equipment that will be used so that the diving equipment is not mixed.
  4. It is mandatory for guests to prepare their own dive equipment for diving. Any staff assisting with manoeuvring personal dive equipment must wear a mask and have washed their hands beforehand.
  5. Equipment that has been set up must be placed so that it does not come into contact with another person’s equipment. It is forbidden to touch each other’s equipment.
  6. Preparing washing / rinsing facilities for diving equipment that will and have been used. Do not mix equipment when washing or rinsing diving equipment


  1. Avoid using disposable items.
    + Using a cloth mask is not recommended; only use disposable masks
  2. Guests are permitted to use a reusable cloth mask.
    + Crew may not use a cloth mask unless they are able to wash them at 70 degrees on a daily basis; disposable masks only.
  3. Pay attention to the possibility of accumulation of plastic waste for hygienic reasons so that the possibility of adding trash cans if needed. The use of plastic does not necessarily guarantee the potential for contamination.
  4. Items that are likely to be a source of contamination, such as medical masks, personal protective equipment, and gloves, must be specially packaged before disposal and must be disposed of in a closed landfill to avoid spreading potential contamination.
  5. If necessary, use rubber gloves made from latex, rather than plastic, vinyl, or nitrile gloves.
  6. Pay attention to procedures for disposing of chemical solutions so that they are disposed of after chemicals have broken down and do not directly contaminate ground and seawater. The chemical decomposition process for disinfectants based on Sodium hypochlorite (Bleach) and Chlorine dioxide takes 24 hours in the sun and is declared safe for the environment.