on preventing the spread of SARS-CoV-2 during events organized by PTWP S.A. In accordance with current laws and recommendations of the Ministry of Culture and National Heritage, the Ministry of Development and the Chief Sanitary Inspector as of  16 May 2022. The guidelines regulate the activity allowed by applicable laws and might be changed according to changes in laws and recommendations of the Chief Sanitary Inspectorate.
Changes will be announced in the usual form: electronically on the event's website or in the form of announcements.
Polskie Towarzystwo Wspierania Przedsiębiorczości S.A. reserves the right to tighten/release safety rules depending on the situation. 

1. Guidelines for persons participating in events

1.1. In case a participant has disturbing symptoms of COVID-19 such as dyspnea, low-grade fever (body temperature between 37°C and 38°C), symptoms of a cold, they should not come to the venue of the event, stay at home and contact the nearest sanitary and epidemiological station or contact their GP.

1.2. In order to participate in the event it is necessary to:

a. disinfect hands before entering the venue or the premises on which the event is being held;
b. cover one’s nose and mouth with an elbow or tissue while sneezing or coughing and to dispose of the tissue in a closed rubbish bin as well as to wash one's hands immediately;
c. move exclusively in the designated area, when such obligation is introduced;
d. limit the amount of time spent in the reception – if possible it is recommended to register for the event and contact the organiser on the Internet;
e. comply with the safety guidelines and follow the instructions of the staff.

1.4. Procedures for entering/leaving the venue:

a. waiting in sections to be allowed into the venue at regular intervals, if the organiser has provided for such a procedure;
b. using electronic tickets stored in smart phones is highly recommended;
c. it is recommended that participants do not obstruct the entry/exit and let the elderly through.

2. Guidelines for the staff contractors working on the premises

2.1. Staff and contractors

a. an employee with symptoms of SARS-CoV-2 infection should not use public places, including coming to work, and if the employee has been diagnosed with the infection, they must immediately inform the employer;
b. before starting work, immediately after arrival, an employee is obliged to wash their hands with soap and water or to disinfect their hands using disinfectants available in the venue; disinfectants are available at the reception desk at the entrances to the venue;
c. an employee should regularly and thoroughly wash their hands with soap and water in accordance with the instructions displayed at the washbasin and/or disinfect dried hands with an alcohol-based agent (min. 60% solution);
d. when coughing and sneezing, an employee should cover their mouth and nose with an elbow or tissue and immediately dispose of the tissue in a closed rubbish bin and wash their hands afterwards;
e. an employee is required to sign their attendance list as soon as they arrive at work for the purpose of keeping the record of all people who were present in the venue, should there be cases of the coronavirus among the staff or participants;
f. an employee is obliged to comply with current guidelines of the Chief Sanitary Inspector and the Minister of Health, available at or The above-mentioned rules for the staff apply also to subcontractors working at the event.

2.2. Preparing the venue for the event:

a. disinfecting/ventilating the venue before it is open to the public;
b. hand disinfectants at entrances, in toilets, at cash desks, at the reception and in the food court;
c. frequent ventilation of the venue;
d. training employees in the principles of contact-less cooperation with the audience and following the procedures during events;
e. instructing the cleaning service employed by the client to more frequently clean and disinfect the venue; – every hour: toilets, handrails, handles, buttons, elevators, escalators, tabletops, back rests, etc.;
f. displaying at the entrance to the venue and toilets instructions: to clean and disinfect hands, how to remove and put on gloves.

3. Guidelines on the provision of catering services

3.1. Catering (coffee breaks, lunches, dinners, banquets)

a. All meals and/or equipment must be delivered by means of ventilated and/or disinfected and/or ozonised cars;
b. Equipment and dinnerware must be frequently disinfected;

c. disinfectants available for guests and staff in catering areas;
d. disinfecting tabletops and terminals, regular disinfecting the cash desk and service points. Disinfecting pin pads and scanners is highly recommended – every time after/before use;
e. frequent disinfection of hands;
f. disinfecting common surfaces used by clients (except for floors) recommended every 15 minutes;
g. the catering operator is obliged to comply with current guidelines of the Chief Sanitary Inspector and the Minister of Health, available at or

3.2. Temporary points of sale
a. biodegradable cups for beer/beverages;
b. cashless payments are recommended;
c. disinfection of tabletops and payment terminals, disinfection of the cash desk and service points at least every hour; regular disinfection of pin pads and scanners;
d. frequent disinfection of hands;
e. disinfecting common surfaces used by clients (except for floors) at least every 15 minutes;
f. the catering operator is obliged to comply with current guidelines of the Chief Sanitary Inspector and the Minister of Health, available at or

4. Guidelines for events organisation


a. organising events such as conferences, congresses, trade fairs is allowed provided that the number of participants is in compliance with the applicable laws; if the law provide such requirements;
b. communicating with participants before and during the event and informing them of the new rules regulating protection against SARS-CoV-2 on social media, at ticket counters, on websites, in the rules of the event, on posters, banners, the PA system, etc.;

c. contacting and dealing with subtenants, participants, and exhibitors online, through dedicated platforms and registration systems;
d. displaying, in an easily accessible place, phone numbers to the Poviat Sanitary and Epidemiological Station and Medical Services; 
e. complying with laws regulating the maximum number of people occupying the same space, if such law has been introduced;

f. disinfecting personal belongings, furniture, multimedia equipment of people entering the venue;

   i. disinfecting the microphone and the projector during intervals;
   ii. disinfecting the interpreting booths – after every 4-hour block;
   iii. disinfecting the headsets for the audience;
   iv. disinfecting the platform for speakers during intervals;

g. organising the cloakroom / luggage storage in the following way:

   i. maximising the number of staff working in the cloakroom or allowing participants to hang their overclothes on their own;
   ii. while waiting in lines participants must maintain a distance of 1,5 metres;
   iii. staff working in the cloakroom must be equipped with personal protective equipment, including masks , gloves and hand disinfectants (in accordance with applicable laws) as well as waterproof long-sleeved aprons to be used when necessary;
   iv. cashless payments are recommended;

h. the tabletop in the cloakroom must be disinfected at least every hour;
i. cashless payments are recommended;
j. organising the space, including arranging the space in accordance with current provisions on maintaining a safe distance;
k following current guidelines of the Chief Sanitary Inspector and the Minister of Health, available at or, observing, in particular, safety rules of participants/employees/suppliers of the event/meeting published on the website;
l. keeping a list of phone numbers to people present in the venue during the event (including assembly and disassembly) in case a participant is diagnosed with coronavirus;
m. appointing a health care coordinator or delegating a specific employee to fulfil tasks related to maintaining all established procedures and constant contact with a designated person from the competent poviat sanitary and epidemiological station; activating the organiser's hotline, operating during the event, displaying the phone number and rules of its use in a visible place;

n. a system allowing for the counting of participants must be implemented in order to verify the number of people occupying the venue and deny entry, if the maximum occupancy rate has been reached;

o. during assembly and disassembly, compliance with safety rules applicable to building companies and suppliers in accordance with current regulations and recommendations of the Chief Sanitary Inspectorate – development of epidemic safety instructions for the venue before and during events; 
p. the organiser must make sure that people waiting in lines to enter the venue must maintain a distance of at least 1,5 metres