Health & safety protocol

Requirements to travel to Spain

Before travelling and in order to know about the restrictions in force, please, check all the information about the requirements to travel to Spain in the following link: https://travelsafe.spain.info/en/

Requirements during your stay in Bilbao

These are the health and safety measures adopted to ensure your safety during the congress. These measures are in accordance with the protocols established by Osakidetza. The measures were updated on November 24, 2022 and are subjected to change as the recommendations of the health authorities evolve.

Technical secretariat

Lankor has obtained the Safe Tourism Certified seal created by the Spanish Tourism Quality Institute (ICTE). This seal is the mark of guarantee and certification of implementation of the Health Risk Prevention System against COVID-19.

Official venue of the conference

UPV/EHU has implemented protective measures in their services and facilities, in order to reduce the risks of exposure to the virus. Likewise, all members of the university community and visitors must respect the safety and health measures established by local authorities for the prevention of COVID-19.

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Basque health service

Osakidetza is the Basque Health Service, in charge of the public health care system in the Basque Country, Spain.

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1. Access, entries and exits

1. Signage of hygiene and safety recommendations for all visitors.
2. Hydroalcoholic gel dispensers available.

2. Auditoriums and in the exhibition area

1. Capacity control according to the capacities of each room.
2. Standardization of security and hygiene measures for all the speakers and technicians of the auditoriums.
3. Ventilation and air conditioning systems with sanitizing filters.
4. Specific signage with hygiene and safety recommendations.
5. Hydroalcoholic gel dispensers available.
6. Staff dedicated to managing visitor flows.
7. Permanent cleaning and disinfection of common areas.
8. Constant cleaning and sanitizing of toilets.

3. Catering service

1. Temperature control for catering staff.
2. Use of gloves, masks and disposable hygienic material.
3. Food and drinks cooked, prepared and served according to ICTE regulations.
4. Table areas adapted to current social distancing regulations.