All crew members residing in the Galapagos Islands will be tested before boarding. Crew ­arriving from the continent will undergo all controls and procedures established by the Galapagos ­airports. They will follow complete disinfection procedures before boarding the yacht. All crew members will be closely monitored daily for any symptoms, including ­temperature checks while aboard. Crew will be required to wear appropriate personal protective equipment based on ­roles and will maintain a social distance of at least 3 feet between themselves and with guests.

The crew has received detailed training on the established sanitation protocols, in addition to learning how to identify flu or virus-like symptoms, and follow procedures as stated in the ­International Safety Management manual. Wearing of facemasks and hand hygiene are the main techniques of prevention and control of infection, and will be done with water and soap, following the appropriate techniques described by of the World Health Organization.

No crew member is allowed to disembark on any populated island, unless ordered by the captain.

While ashore between cruises, crew members have been recommended to self-isolate and their health will be closely monitored by our Human Resources Department.

We continue to reinforce our methods of identifying and managing food safety related risks, as well as the cleanliness and disinfection of our dining areas, bars and kitchens. To reduce ­capacity in the dining room during meals, the sundeck will be open for meals weather permitting and room service will be offered during dinner if requested. All meals will be plated, including breakfast. There will be no buffet meals.

We have emphasized the cleaning and disinfection of kitchens and bars, with strict food safety standards. We follow a disinfection process of all the tableware, glassware and cutlery, as well as the utensils used during the service. Service personnel will adhere to strict security procedures while serving all food and drinks. The kitchen will be disinfected daily and only authorized crew members will be allowed to enter the kitchen during their working hours.