The Australian Health Protection Principal Committee (AHPPC) has issued a statement on very high-risk environments, including nightclubs, dance venues and large unstructured outdoor events. For more information please refer to the AHPPC website. 

COVID-19 spreads through respiratory droplets produced when an infected person coughs or sneezes. A person can acquire the virus by touching a surface or object that has the virus on it and then touching their own mouth, nose or eyes.   

A key way you can protect workers and others from the risk of exposure to COVID-19 is by requiring workers and others to practice good hygiene. Below are measures to ensure good hygiene in your workplace.  

Remember, you must consult with workers and health and safety representatives on health and safety matters relating to COVID-19, including what control measures to put in place in your workplace.  

Worker and client hygiene

You must direct your workers, patrons and others in the workplace to practice good hygiene while at the workplace. Good hygiene requires everyone to wash their hands regularly with soap and water for at least 20 seconds and dry them with clean paper towel. Everyone must wash their hands: 

• before and after eating 
• after coughing or sneezing 
• after going to the toilet, and  
• when changing tasks and after touching potentially contaminated surfaces.  

An alcohol-based hand sanitiser with at least 60% ethanol or 70% isopropanol as the active ingredient must be used as per the manufacturer’s instructions when it is not possible to wash hands. 

Good hygiene also requires everyone at the workplace to, at all times: 

• cover their coughs and sneezes with their elbow or a clean tissue (and no spitting) 
• avoid touching their face, eyes, nose and mouth 
• dispose of tissues and cigarette butts hygienically, e.g. in closed bins 
• wash their hands before and after smoking a cigarette  
• wash hands before and after interacting with patrons
• clean and disinfect shared equipment and plant after use
• wash body, hair (including facial hair) and clothes thoroughly every day 
• have no intentional physical contact, for example, shaking hands and patting backs.

You should implement processes to ensure workers and patrons do not attend the performance if they: 

• are experiencing symptoms linked to COVID-19 such as fever, cough or shortness of breath or
• have been in close contact with someone who is confirmed as having COVID-19 or is experiencing symptoms linked to COVID-19.

Inform patrons of these expectations when booking tickets. If patrons are booking over the phone, have a template written out for workers to read to the patrons. If booking online, add additional text to the booking confirmation setting out your expectations. 

You should also display signs at entrances to venues and events informing patrons of your expectations and not to enter if they or a close contact is unwell.

To enhance good hygiene outcomes:  

• develop infection control policies in consultation with your workers. These policies should outline measures in place to prevent the spread of infectious diseases at the workplace. Communicate these policies to workers 
• train workers on the importance of washing their hands with soap and water for at least 20 seconds and drying them correctly, or using an alcohol-based hand sanitiser, before entering and exiting a common area 
• place posters near handwashing facilities showing how to correctly wash and dry hands and clean hands with sanitiser
• inform workers of workplace hygiene standards that are expected when utilising common areas (cleaning up after yourself, placing rubbish in bins provided, avoiding putting items such as phones on meal surfaces, etc.)
• If multiple performances will occur on a given day/evening consider alternating the available seats if possible to allow sufficient time for cleaning and increase the time between uses by different patrons. 
• back of house areas (that is, areas of the venue that are not accessible by the public) must also be cleaned frequently. See also our information on cleaning and cleaning guide.
  • For example, ensure the performance space and all the chairs, music stands, floors, microphones and any other equipment are cleaned after each use.
  • Encourage performers to get ready at home or if that is not possible, discourage visiting dressing rooms of other performers. 
  • Ensure cleaning practices extend to the dressing room and other areas used by performers and other workers.
• if possible, consider having performers only use their own or allocated equipment, particularly equipment which performers breathe into such as musical instruments and microphones. Costumes and makeup should not be shared. Drink bottles must never be shared.
• if possible, minimise the amount of equipment that is used to reduce the number of frequently touched objects for example limiting the number of props for a performance.
• ensure all equipment such as speakers, sets/props, pulleys, rails or trolleys used to move equipment and any other equipment that is touched is frequently cleaned and disinfected. Refer to our cleaning webpage and cleaning guide for assistance.
• if possible, consider having venue entry and exit doors kept open for example with a door stop, being operated by a staff member or using automatic doors to prevent doors being frequently touched.
• encourage contactless payment where possible, including for mobile food, beverage and merchandise sales staff.
• provide alcohol-based hand sanitiser in appropriate locations for workers and patrons to use, such as at the entry and exit points of the venue.
• inform patrons with signs throughout the venue and notices on your website/social media of workplace hygiene standards that are expected when they come to the performance and reminding them to stay home if they feel unwell. This may include:
  • washing their hands or using alcohol-based hand sanitiser before arriving
  • encouraging patrons to minimise the number of items they bring to the venue and the number of times they touch their phone and other personal items as they could unintentionally transfer germs to the workplace
  • if reasonably practicable, you could encourage patrons to bring their own food to avoid queuing (in line with the venue’s rules about bringing in food)
  • if reasonably practicable, consider temporarily ceasing availability of all self-serve items (if any at your venue) or request that patrons only touch food/items that they intend to purchase, and
  • advise patrons to stay at home if they feel unwell or are required to self-isolate.
• Provide additional cleaning for frequently touched surfaces e.g. doors, touchscreens. See our cleaning webpage and cleaning guide for more information.

The following additional hygiene measures in each part of the venue may also help limit the spread of COVID-19.

For workers working behind a counter (such as food and beverage service, ticket services, merchandise and the cloaking desk), in addition to the hygiene measures outlined above:

• if reasonably practicable, consider allocating one cash register and EFTPOS machine per staff member per shift. At the end of the shift, all equipment should be cleaned and disinfected with a suitable product.
  • If not reasonably practicable to allocate one cash register and EFTPOS machine per worker per shift, ensure disinfectant wipes are provided for the equipment to be wiped down before use by a different staff member.
• attempt contactless exchange of goods. For example, place food, beverage, merchandise or a cloaking token or item on the counter and step back behind an appropriate marking on the floor. The item can then be picked up by the other party. This will minimise the chance of incidental contact between peoples’ hands when exchanging items.

When preparing for performances, in addition to the hygiene measures outlined above:

• if possible, consider having performers do their own hair and makeup at home.
• avoid sharing equipment, such as make-up tools, hairdressing or styling equipment and product, including shampoos and conditioners.
• make-up artists and hairdressers/stylists should wear appropriate PPE .
• make-up artists should ensure all sponges are disposable and use disposable lip liner brushes, mascara wands and other disposable items where possible.
• performers should maintain their own equipment where possible. If other workers must tune performer’s instruments or undertake sound checks, they should use appropriate PPE such as gloves.

You can refer to our Hairdressers and Beauty salons webpages for further information on measures that hair stylists and makeup artists can take

You should put processes in place to regularly monitor and review the implementation of hygiene measures to ensure they are being followed and remain effective.  

Hygiene facilities

You must ensure there are adequate and accessible facilities to achieve good hygiene and that they are in good working order, are clean and are otherwise safe.  

You may need to provide additional washing facilities, change rooms and dining facilities. You must also consider whether there are an adequate number of hand washing stations, in convenient locations, to sustain the increase in workers and patrons practicing good hygiene. You may need to provide alcohol-based hand sanitiser in appropriate locations, such as entry and exits, if there are limited hand washing facilities available. 

Washroom facilities must be properly stocked and have adequate supplies of toilet paper, soap, water, and drying facilities (paper towels). They must also be kept clean and in good working order. 

When determining what facilities you need, consider the number of workers and patrons on site, the shift arrangements and when access to these facilities is required. If you have temporarily down-sized worker numbers in response to COVID-19 and these will now be increased, you must take this into account to determine the facilities you need with increased numbers. 

If creating a new eating or staff common area to enable physical distancing, you must ensure these areas are accessible from the workplace and adequately equipped (e.g drinking water, rubbish bins), and protected from the elements, contaminants and hazards.  

You should also consider opening windows or adjusting air-conditioning for more ventilation in common areas and limiting or reducing recirculated air-conditioning where possible. For more information see our guidance on Heating, ventilation and air-conditioning (HVAC) systems.

For further information on providing adequate and accessible facilities, including providing facilities for a temporary, mobile or remote workplace see the Model Code of Practice: Managing the work environment and facilities.
 

COVID-19 spreads through respiratory droplets produced when an infected person coughs or sneezes. A person can acquire the virus by touching a surface or object that has the virus on it and then touching their own mouth, nose or eyes.   

A key way you can protect workers and others from the risk of exposure to COVID-19 is by requiring workers and others to practice good hygiene. Below are measures to ensure good hygiene in your workplace.  

Remember, you must consult with workers and health and safety representatives on health and safety matters relating to COVID-19, including what control measures to put in place in your workplace.  

Worker and client hygiene

You must direct your workers, patrons and others in the workplace to practice good hygiene while at the workplace. Good hygiene requires everyone to wash their hands regularly with soap and water for at least 20 seconds and dry them with clean paper towel. Everyone must wash their hands: 

• before and after eating 
• after coughing or sneezing 
• after going to the toilet, and  
• when changing tasks and after touching potentially contaminated surfaces.  

An alcohol-based hand sanitiser with at least 60% ethanol or 70% isopropanol as the active ingredient must be used as per the manufacturer’s instructions when it is not possible to wash hands. 

Good hygiene also requires everyone at the workplace to, at all times: 

• cover their coughs and sneezes with their elbow or a clean tissue (and no spitting) 
• avoid touching their face, eyes, nose and mouth 
• dispose of tissues and cigarette butts hygienically, e.g. in closed bins 
• wash their hands before and after smoking a cigarette  
• wash hands before and after interacting with patrons
• clean and disinfect shared equipment and plant after use
• wash body, hair (including facial hair) and clothes thoroughly every day 
• have no intentional physical contact, for example, shaking hands and patting backs.

You should implement processes to ensure workers and patrons do not attend the performance if they: 

• are experiencing symptoms linked to COVID-19 such as fever, cough or shortness of breath or
• have been in close contact with someone who is confirmed as having COVID-19 or is experiencing symptoms linked to COVID-19.

Inform patrons of these expectations when booking tickets. If patrons are booking over the phone, have a template written out for workers to read to the patrons. If booking online, add additional text to the booking confirmation setting out your expectations. 

You should also display signs at entrances to venues and events informing patrons of your expectations and not to enter if they or a close contact is unwell.

To enhance good hygiene outcomes:  

• develop infection control policies in consultation with your workers. These policies should outline measures in place to prevent the spread of infectious diseases at the workplace. Communicate these policies to workers 
• train workers on the importance of washing their hands with soap and water for at least 20 seconds and drying them correctly, or using an alcohol-based hand sanitiser, before entering and exiting a common area 
• place posters near handwashing facilities showing how to correctly wash and dry hands and clean hands with sanitiser
• inform workers of workplace hygiene standards that are expected when utilising common areas (cleaning up after yourself, placing rubbish in bins provided, avoiding putting items such as phones on meal surfaces, etc.)
• If multiple performances will occur on a given day/evening consider alternating the available seats if possible to allow sufficient time for cleaning and increase the time between uses by different patrons. 
• back of house areas (that is, areas of the venue that are not accessible by the public) must also be cleaned frequently. See also our information on cleaning and cleaning guide.
  • For example, ensure the performance space and all the chairs, music stands, floors, microphones and any other equipment are cleaned after each use.
  • Encourage performers to get ready at home or if that is not possible, discourage visiting dressing rooms of other performers. 
  • Ensure cleaning practices extend to the dressing room and other areas used by performers and other workers.
• if possible, consider having performers only use their own or allocated equipment, particularly equipment which performers breathe into such as musical instruments and microphones. Costumes and makeup should not be shared. Drink bottles must never be shared.
• if possible, minimise the amount of equipment that is used to reduce the number of frequently touched objects for example limiting the number of props for a performance.
• ensure all equipment such as speakers, sets/props, pulleys, rails or trolleys used to move equipment and any other equipment that is touched is frequently cleaned and disinfected. Refer to our cleaning webpage and cleaning guide for assistance.
• if possible, consider having venue entry and exit doors kept open for example with a door stop, being operated by a staff member or using automatic doors to prevent doors being frequently touched.
• encourage contactless payment where possible, including for mobile food, beverage and merchandise sales staff.
• provide alcohol-based hand sanitiser in appropriate locations for workers and patrons to use, such as at the entry and exit points of the venue.
• inform patrons with signs throughout the venue and notices on your website/social media of workplace hygiene standards that are expected when they come to the performance and reminding them to stay home if they feel unwell. This may include:
  • washing their hands or using alcohol-based hand sanitiser before arriving
  • encouraging patrons to minimise the number of items they bring to the venue and the number of times they touch their phone and other personal items as they could unintentionally transfer germs to the workplace
  • if reasonably practicable, you could encourage patrons to bring their own food to avoid queuing (in line with the venue’s rules about bringing in food)
  • if reasonably practicable, consider temporarily ceasing availability of all self-serve items (if any at your venue) or request that patrons only touch food/items that they intend to purchase, and
  • advise patrons to stay at home if they feel unwell or are required to self-isolate.
• Provide additional cleaning for frequently touched surfaces e.g. doors, touchscreens. See our cleaning webpage and cleaning guide for more information.

The following additional hygiene measures in each part of the venue may also help limit the spread of COVID-19.

For workers working behind a counter (such as food and beverage service, ticket services, merchandise and the cloaking desk), in addition to the hygiene measures outlined above:

• if reasonably practicable, consider allocating one cash register and EFTPOS machine per staff member per shift. At the end of the shift, all equipment should be cleaned and disinfected with a suitable product.
  • If not reasonably practicable to allocate one cash register and EFTPOS machine per worker per shift, ensure disinfectant wipes are provided for the equipment to be wiped down before use by a different staff member.
• attempt contactless exchange of goods. For example, place food, beverage, merchandise or a cloaking token or item on the counter and step back behind an appropriate marking on the floor. The item can then be picked up by the other party. This will minimise the chance of incidental contact between peoples’ hands when exchanging items.

When preparing for performances, in addition to the hygiene measures outlined above:

• if possible, consider having performers do their own hair and makeup at home.
• avoid sharing equipment, such as make-up tools, hairdressing or styling equipment and product, including shampoos and conditioners.
• make-up artists and hairdressers/stylists should wear appropriate PPE .
• make-up artists should ensure all sponges are disposable and use disposable lip liner brushes, mascara wands and other disposable items where possible.
• performers should maintain their own equipment where possible. If other workers must tune performer’s instruments or undertake sound checks, they should use appropriate PPE such as gloves.

You can refer to our Hairdressers and Beauty salons webpages for further information on measures that hair stylists and makeup artists can take

You should put processes in place to regularly monitor and review the implementation of hygiene measures to ensure they are being followed and remain effective.  

Hygiene facilities

You must ensure there are adequate and accessible facilities to achieve good hygiene and that they are in good working order, are clean and are otherwise safe.  

You may need to provide additional washing facilities, change rooms and dining facilities. You must also consider whether there are an adequate number of hand washing stations, in convenient locations, to sustain the increase in workers and patrons practicing good hygiene. You may need to provide alcohol-based hand sanitiser in appropriate locations, such as entry and exits, if there are limited hand washing facilities available. 

Washroom facilities must be properly stocked and have adequate supplies of toilet paper, soap, water, and drying facilities (paper towels). They must also be kept clean and in good working order. 

When determining what facilities you need, consider the number of workers and patrons on site, the shift arrangements and when access to these facilities is required. If you have temporarily down-sized worker numbers in response to COVID-19 and these will now be increased, you must take this into account to determine the facilities you need with increased numbers. 

If creating a new eating or staff common area to enable physical distancing, you must ensure these areas are accessible from the workplace and adequately equipped (e.g drinking water, rubbish bins), and protected from the elements, contaminants and hazards.  

You should also consider opening windows or adjusting air-conditioning for more ventilation in common areas and limiting or reducing recirculated air-conditioning where possible. For more information see our guidance on Heating, ventilation and air-conditioning (HVAC) systems.

For further information on providing adequate and accessible facilities, including providing facilities for a temporary, mobile or remote workplace see the Model Code of Practice: Managing the work environment and facilities.