About Our Countermeasure for COVID-19
We are preparing for this event with cooperating with the City of Kitakyushu, taking into account the government’s basic policies and guidelines on the prevention of COVID-19.
Our executive committee is determined to take every possible precaution against COVID-19, from the preparation to the day of the event and to the cleanup.
However, in the event of a re-emergence of COVID-19, another declaration of a state of emergency, or another possibility of epidemic, we will cancel or postpone the event.
At Tenshukaku Plaza (Main Area), Admission will be limited to 4,000 people per day (10,000 people per day last year)
Limited to 1,000 people per an hour (17:30 / 18:30 / 19:30 / 20:30)
The route from the entrance to the exit will be determined strictly as a one-way route in order to open up the distance and prevent the flow from crossing each other.
The entrance is at Ohtemon Gate
The exit is at Nishinoguchimon Gate
(Toward the Matsumoto Seicho Memorial Museum).
Face recognition AI automatic body temperature thermograph measurement systems are in use.
You can enter after checking your temperature is normal. Everyone is required to wear a mask.
If you don’t carry a mask with you, you can purchase a mask for 50 yen at the site.
Dividers are installed at every needed circumstance. Staff members wear face shields.
If you are waiting in line at the admission desk, you need to stand on a sheet, installed 1-meter interval between a people right next to you.
A large number of full-time staff is assigned to make announcements about infection prevention in the site area.
Antiseptic solutions are installed at 40 locations in the site area. Signs are also installed to raise awareness.
Food and Beverage Area:
One table per a group is restricted.
Tables must be placed 2-meter apart.
Tables and chairs must be disinfected every 1-hour.
A stage is distanced 2-meters away.
For face-to-face sales, plastic partitions must be installed. Antiseptic solutions must be installed.
Ventilation fans must be installed.
Food handlers must wash their hands and disinfect their hands before handling any foods and wear masks and gloves.
○Staffs are required to take a temperature every day for two weeks prior to the event and report to the person in charge.
○A quarantine tent will be provided at the site area (with a bed) in case of anyone feels fever during the event.
About the COVID-19