River Plate Angler’s Covid Safety Program

Face Mask Compliance – All drivers of transfer vehicles, all float plane pilots and their passengers, all food service workers, all guides will be wearing masks. As regards guides, all of them will be tested for infection at the beginning of the season and no mingling with the community afterward will be permitted until the end of the season.

Social Distancing Compliance – All River Plate Staff will be trained in compliance with internationally accepted standards of social distancing

Covid-Compliant Hotel in Manaus – The hotel River Plate Anglers has chosen to accommodate arriving clients (Quality Hotel) meets all international standards as regards the prevention of Covid transmission. Front Desk personnel, waiters and others will be instructed to be especially attentive to River Plate clients’ safety concerns. On arrival, all clients’ luggage will be disinfected before it is delivered to hotel rooms. Clients will be required to step on chlorine wet mats, and their clothing will be sprayed with alcohol before entering their rooms. Waiters in the hotel restaurant will be face-mask complaint and trained in Social Distancing.

Covid-Compliant Float Plane Pilots and Staff – All client luggage will be disinfected before it is loaded on the plane. Passengers and flight staff will be required to step on chlorine wet mats, and their clothing will be sprayed with alcohol before flight begins. Pilots and passengers will be required to wear face masks at all times. Pilot will set ventilation settings in passenger cabin on maximum.

Daily Cleaning and Sanitation In Camp – In conformance with protocols established by the American Hotel and Lodging Association, all surfaces in cabins and in dining areas will be cleaned and sanitized before clients arrive and then daily, or more often as appropriate. Only approved staff members and clients will be allowed to enter clients’ cabins. Fresh towels and client laundry items will be delivered daily to clients’ rooms. All laundry items, including guest clothing, will be washed at 158° Fahrenheit. Hand sanitizer will be provided in all cabins, boats, and in the dining area. Guests may opt for daily or bi-weekly room sanitization.

Outside Dining – All camp meals will be served outside, buffet-style, by employees wearing masks and gloves. Clients will not be allowed to serve themselves. On rare occasions of foul weather, guests will be served in their cabins.

Fishing Tackle Disinfection – All camp-provided fishing tackle will be disinfected before fishing starts. Lines will be soaked in soapy water and left to dry in open sunlight for at least two hours. Exposure to open sunlight for as little as seven minutes has been proven to be lethal to viruses, including Covid-19.