In accordance with International Health Regulations (IHR), anyone who wishes to enter Côte d’Ivoire must have taken the yellow fever vaccine within a minimum of two weeks prior to her/his arrival in Côte d’Ivoire. The vaccination record will be checked upon arrival. Please seek advice from your doctor or an international immunization centre.
Côte d’Ivoire is classified as a Zone 3 in terms of malaria risk. Before departure, you should seek advice from a doctor or from centres for tropical diseases in your country.
Preventive prophylactic treatment is recommended for all persons from a non-endemic area.
In any case, individual protective measures against mosquito bites are highly recommended (repellents, sprays, treated mosquito nets, etc.).
– Ebola Virus
To date, no case of Ebola fever has been reported in Côte d’Ivoire.
Preventive measures remain in force on arrival at the Félix Houphouët-Boigny airport:
Filling a health declaration form;
Taking of temperature using infrared thermometers;
Medical services are available to deal with any kind of illness.
– Dengue Fever
Côte d’Ivoire suffered a Dengue Fever epidemic that was swiftly controlled by the Government through the Ministry of Health. Large-scale mosquito control campaigns have been conducted in all the high-risk areas.
Firm instructions have been issued to hotel services to take all possible measures in order to avoid all bites by the dengue vector mosquitoes.
The control of mosquito vectors and personal protection (repellents, wearing long and loose clothes …) are the best ways of reducing risks related to the epidemic.
Lunch will be provided to delegates on Tuesday, Wednesday, and Thursday at the venue of the conference, namely the Sofitel Abidjan Hôtel Ivoire. A variety of dishes will be provided, recognizing dietary requirements. Refreshments will also be available.
Should you be allergic to any type of food, kindly inform the organisers of the meeting.
Human Health Measures
– Smoking is prohibited at the conference venue, in the stands and in the restaurant spaces. A smokers’ area shall be provided in this regard.
– In case one has a malaise or other health problem, please contact the Emergency Services (SAMU) provided at the venue.
For purposes of prevention against cholera and avoidance of food poisoning, participants are recommended to:
Wash hands regularly
Drink clean water
Wash food items such as fruits and vegetables before eating them
Use toilets and latrines for excretion
It is recommended:
To wash hands regularly and correctly using soap and water.
Our health is in our hands; let us always keep them clean.
– Emergency Services (SAMU)
– Hôtel Dieu Clinic
– Avicennes Polyclinic
– Indénié Polyclinic
– La Providence polyclinic.
Hygiene and Environment
– There are rubbish bins in several places at the venue of the forum. Kindly use them to dispose of your waste;
– Facilities for hand washing are located at the entrance of the venue and in other strategic places. Please wash your hands regularly;
– The exhibitors and their staff should be courteous towards the cleaners and may approach them to ask where toilets and dustbins are located.
– « No Smoking in Public » signs will be displayed everywhere, in accordance with the law.
Exhibitors will be responsible for keeping their stands clean’ Cleaning must be undertaken on a daily basis and should be completed before the event is opened up to the public. They are requested to collect their trash and to deposit it in the nearest garbage bins.
– The stands must be kept clean for the entire duration of the event.
– Hand washing facilities have been provided near the stands. They must be used systematically by visitors before engaging in any tasting of products on offer at the stands.
– Exhibitors must respect the space allocated to them. They cannot in any way encroach on the aisles, impede the smooth movement of visitors or interfere with neighbouring exhibitors.
– The presentation of products must only be carried out in the stands.
– The collection and disposal of trash until it is removed from the site must be organized in a systematic, rational and efficient way so as not to impede the smooth running of activities.
Instructions for Catering Services
Catering service providers (cooks, waiters and dishwashers…) should be free from any disease that may lead to the contamination of participants ; (health tests : BK sputum, stool culture to rule out Salmonella must be provided to the catering committee as part of the criteria for selection)
– Catering staff should have undergone training in food safety measures;
– The restaurant facilities must be kept clean and equipped with tables covered by clean tablecloths. Clean serviettes should be provided;
– Kitchen staff must wear clean working clothes. They must also cover their heads, wear aprons (light in colour), bibs and their nails must be short. They should not ear jewellery, false nails or nail polish. Only wedding rings will be tolerated;
– The restaurant area must also have a water point with a sink and running water, as well as a handwashing facility for use by patrons and customers before they enter the restaurant.