13–15 NOV 2020

SUPPLEMENTARY REGULATIONS

ANNOUNCEMENT

The MOTOR CLUBE DO MARCO will promote the forth round of the 2020 FIM Enduro World Championship on behalf of the FEDERAÇÃO MOTOCICLISMO de (FMP). The event will be held in accordance with the Sporting Code of the FIM together with the relevant Appendices, these Supplementary Regulations and any final instructions approved by the FIM Race Direction. There will be an National Open event with the World Championship.

The event will be held on 13 to 15 November, 2020 in Marco de Canaveses (Portugal).

IMN Championships or Cups 402/01 EGP, E1,E2,E3 404/01 EJ (J1, J2) 410/01 EY 416/01 ENDURO OPEN (02, 04, os) 417/01 WOMEN FMP OPEN NATIONAL RACE

ACCESS

Nearest airport: OPORTO Motorway: A4 OPORTO to MARCO DE CANAVESES - Exit: 15 – Marco de Canaveses National road: Follow N 211 till Marco de Canaveses (around 58 kms from airport) Nearest town: at km: 17 kms and Amarante at 16 kms

ORGANISER

Name: MOTOR CLUBE DO MARCO Address: Centro Náutico de Marco de Canaveses - Rua Caldas de Canaveses, 332 R/C Esq 4630-367 Marco de Canaveses

Phone: +351 351 916 680 777 E-mail: [email protected] Web site: http://www.mcmarco.pt

SECRETARIAT OF THE EVENT

Till 3tht of November From November 10 of 2020 Motor Clube do Marco Largo da Feira Centro Náutico de Marco de Canaveses Marco de Canaveses Rua Caldas de Canaveses, 332 R/C Esq Phone: +351 916 680 777 4630-367 rco de Canaveses Email: [email protected]

pág 2/9 GP de Portugal | Marco de Canaveses | November 13 -15 of 2020 - FIM Enduro World Championship www.mcmarco.pt * [email protected] * www.endurogp.org

SUPPLEMENTARY REGULATIONS

1. ENTRIES

All entries must be made only by an “electronic” entry form available in the site www.endurogp-registration.org. All other information relating to the riders, team, sponsor and the brand of the machine shall be completed.

The entry form must include the entry fee payable by bank card, via a secured system. The entry form will be valid once the payment has been made.

Entry fees will be of 280 EUR/ Male Rider, 210 EUR/Youth and Women riders for the 3 days. Entry fees for the Enduro Open Class will be of 120 EUR. The renting fees of the transponders are included in the entry fee.

All entries must be received before 29/10/2020 (14 days before the first day of the event). Or will be possible after this dead line with a fine of 50€/EWC or 30€/OPEN per entry. Local organizer is responsible of the OPEN NATIONAL race entries.

The FMNs which are not part of the FIM insurance programme which at present are, ACCR (Czech Republic), DMSB (Germany), FMS (Switzerland), KNMV (Netherlands), and SMF (Slovakia) must guarantee, by way of a Start Permission that their riders will be covered at all Enduro events (International, Continental and FIM World Championship) in such a way as to meet the requirements set by the FIM/TSM, and for no less than the equivalent of the amounts shown.

The riders must also sign the official signing-on document on site before the Technical Inspection in order to appear on the official starting list.

2. TECHNICAL CONTROL AND REGISTRATION

Technical inspection will take place on November 13 of 2020 at Largo da Feira – Marco de Canaveses according to the schedule provided by the Race Direction.

During the registration, transponders, holders & mounting instructions will be distributed to participants who are not already in possession of the correct support. The cost of each holder is included on the entry fee.

Each machine must be road legal for the country in which it is registered, and comply with all requirements of the FIM Sporting Code and relevant Appendices, including those under Art. 062.22. Intrinsic parts will be marked in accordance with Art. 062.23.1. A sound test will be carried out in accordance with the Technical Rules.

At the Administrative Control, by the ABC Truck, riders (non-permanent riders and wild card riders) must submit their FIM Rider's Licence, the Starting Permission (where applicable), Driving Licence and International Insurance Certificate (Green card).

At the Technical Inspection the rider must submit his motorcycling according to article 062.21 – 062.23, the original registration certificate of the bike (with frame number) and the vehicle registration plate, together with his helmet and body protection.

pág 3/9 GP de Portugal | Marco de Canaveses | November 13 -15 of 2020 - FIM Enduro World Championship www.mcmarco.pt * [email protected] * www.endurogp.org

SUPPLEMENTARY REGULATIONS

3. STARTING ORDER

The starting order will be in conformity with Art. 062.34

4. COURSE

STAGE 1 Day 1 (Friday) Super Test (prologue). No Super Test will be organised.

Day 2 (Saturday) and Day 3 (Sunday) Shall consist of 3 laps of 60 km for Enduro GP and 2 laps for Enduro Open and Open National, which will include: - Number of time checks per lap: 2 (1 TC with service and 1 TC with “GAS”) - Number of CT tests: 3 (Enduro GP and Open/National 2) - Number of ET tests: 3 (Enduro GP and Open/National 2) - Number of XT tests: 3 (Enduro GP and Open/National 2)

The location and the length of each practice will be displayed at Largo da Feira Marco de Canaveses, from November the 11th at 9h00 - at least 48 hours in advance.

5. PENALTIES

Penalties to be in accordance with Art 062.64.

6. HEADQUARTERS AND FIM RACE DIRECTION MEETINGS

The headquarters for the event will be Largo da Feira – Marco de Canaveses and the office will be open from November 04 at 9h00.

The FIM Race Direction meetings will be held at Largo da Feira – Marco de Canaveses according to the standard schedule

7. AWARDS

Awards will be presented to the first three riders of each category/class.

8. PRIZE-GIVING CEREMONY

The Prize-Giving Ceremony will take place each day in the start area immediately after the final classified rider of the day has arrived at the finish.

pág 4/9 GP de Portugal | Marco de Canaveses | November 13 -15 of 2020 - FIM Enduro World Championship www.mcmarco.pt * [email protected] * www.endurogp.org

SUPPLEMENTARY REGULATIONS

9. OFFICIALS

FIM Representative: JORGE VIEGAS Steward Panel FIM Steward: PHILIPE DURAND FIM Licence: 11451 FMNR Steward: tbc FIM Licence: Race Direction FIM Race Director: PEDRO MARIANO FIM Licence: 12793 / 3550 FIM Course Inspector: MAURIZIO MICHELUZ FIM Licence: 3539 Clerk of the Course: PEDRO BIANCHI PRATA FIM Licence: 14255 / Assist. Clerk of the Course: JOSÉ FERNANDO SILVA Technical Delegates FIM Technical Director: PETER RADOCZI FIM Licence: 9354 FMNR Chief Technical Steward: ANTÓNIO PEGO FIM Senior Licence: 11544 FMNR Technical Steward: tbc FIM Licence: tbc Medical Delegates Chief Medical Officer: JOSÉ BRENHA ALMEIDA FIM Licence: 9387 Environmental Delegates FMNR Environmental Steward: ALEXANDRO RODRIGUEZ FIM Licence: 13186

FMNR Safety Steward: JORGE VASCONCELOS Timekeeper: NIKOS ANDRITSAKIS FIM Licence: 12171 Press Officer: VITOR ALMEIDA Secretary of the Event: IVA SOARES Secretary of Direction: PAULO BABO Promoter: ALAIN & BASTIEN BLANCHARD – ABC Communication

The list of officials (name + No. of licence) of the organisation will be displayed on the notice board and the list communicated to all the participants and members of the Race Direction.

FMN Delegates: In accordance with Art. 062.6.1

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SUPPLEMENTARY REGULATIONS

10. HOTEL LIST: Consult official site – www.mcmarco.pt Contacts are listed below:

HOTELS:

RESIDENCIAL DO MARCO ** HOTEL ANTIGO **** Av. Dr. Francisco Sá Carneiro, 236 Rua do Cais, 675, 4690-423 Cinfães 4630-285 Marco de Canaveses E-mail: [email protected] Tel: +351 255 538 250 Tel: + 351 255 560 150 E-mail: [email protected] 17 km 0,8 Km HOTEL CASA CALÇADA RELAIS & CHATEAUX ***** QUINTA DA CRUZ HOTEL RURAL & SPA **** Largo do Paço, 6 – 4600-017 Amarante Largo da Cruz, Real, 4605-010 Amarante Tel: +351 255 410 830 Tel: +351 255 730 040 / +351 967 688 671 E-mail: [email protected] E-mail: [email protected] 17 km

13 km HOTEL NAVARRAS ***

Rua António Carneiro, 84 | 4600-049 Amarante Tel: DOM HOTEL ** Calçada dos Sobreiros, nº 114 +351 255 431 036 4560-061, Croca – Penafiel E-mail: [email protected] Tel: +351 255 720 782 17 km E-mail: [email protected] 14 km HOTEL AMARANTO ***

Rua Acácio Lino nº333, Madalena DOURO ROYAL VALLEY HOTEL & SPA **** 4600-045 Amarante +351 255 070 900 / +351 808 100 908 Tel:: +351 255 410 840 /+351 913 045 036 Lugar de Portela do Rio, 4640-400 Baião E-mail: [email protected] E-mail: [email protected] 17 km 15 km

PENAFIEL PARK HOTEL & SPA **** DOURO PALACE HOTEL RESORT & SPA **** R. Província de Pontevedra Lugar do Carrapatelo, 4640-423 S. Cruz Douro 4560-232 Penafiel Tel: +351 254 880 000 / +351 808 100 908 Tel: +351 255 710 100 E:mail: [email protected] E-mail: [email protected] 24 km 17 km

pág 6/9 GP de Portugal | Marco de Canaveses | November 13 -15 of 2020 - FIM Enduro World Championship www.mcmarco.pt * [email protected] * www.endurogp.org

SUPPLEMENTARY REGULATIONS

GUEST HOUSE:

Casa da Quintã/ Solar da Quintã Quinta da Fontinha Quintã, 830 Rua Dr. Arlindo Gonçalves Soares, 739 4630-726 Soalhães 4630-278 Marco de Canaveses E-mail: [email protected] Tel +351 933 960 996 Rooms: 9 – 5 km E-mail: [email protected] Rooms: 6 – 1,5 km Outeiro Tuías – Manor House Rua Casa do Outeiro, n.º 165 Casa dos Becos – (Agroturismo) 4630-240 Marco de Canaveses Estrada Municipal 642, n.º 1097 Contacts: +351 255 523 432 / +351 965 562 743 4630-579 Paredes Viadores e Manhuncelos [email protected] Tel. +351 255 511 744/ +351 924 108 855 Rooms: 7 – 1 km E-mail: [email protected] Rooms: 6 – 6 km Casa de Andrães Rua de Andrães de Baixo, n.º 91 – Turismo Castelo de Gouveia 4635-298 Santo Isidoro e Livração Rua de Casal Paio – Várzea de Ovelha e Aliviada Contacts: +351 255 535 052 4635-608 Várzea, Aliviada e Folhada [email protected] Tel. +351 936 515 515 Rooms: 9 – 7 km E-mail: [email protected] Rooms: 10 – 8 km Hostel Albufeira Rua Rainha D. Mafalda, 709 Quinta de Cabanas Douro Country House 4630-259 Marco de Canaveses Rua Cabanas, 131, Penhalonga Contacts: +351 255 536 174 / +351 924 432 855 4625-320 Penhalonga e Paços de Gaiolo [email protected] Tel.: +351 963 581 002 Rooms: 9 – 0,8 km E-mail: [email protected] Rooms: 8 – 12 km Assembleia Marcoense Rua General Humberto Delgado, 22 Casa do Bairro 4630-286 Marco de Canaveses Rua do Bairro, 302 Ariz Contacts: +351 919 063 737 4625-034 Bem Viver [email protected] Tel. +351 934 433 122 Rooms: 5 – 0,9 km Rooms: 8 – 13 km

ANOTHER ACCOMMODATION: Convento de Avessadas (Religious accommodation) Eco Camping Juncal Apartado 141 Rua das Cortes, 219 4634-909 Avessadas e Rosem 4630-664 Soalhães MCN Tel: +351 255 538 150 / +351 255 538 150 Tel: +351 255 511 684 - +351 917 472 989 E-mail: [email protected] E-mail: [email protected] Rooms: 50 Rooms: 2 - Tent places:13 3 km Caravan places: 13 5 km

pág 7/9 GP de Portugal | Marco de Canaveses | November 13 -15 of 2020 - FIM Enduro World Championship www.mcmarco.pt * [email protected] * www.endurogp.org

SUPPLEMENTARY REGULATIONS

DIAGRAM

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SUPPLEMENTARY REGULATIONS

STANDARD SCHEDULE FOR THE FIM ENDURO WORLD CHAMPIONSHIP

Distribution of Timetables, time sheets and Wednesday Approx. 14:00 itineraries

09:00 Opening of paddock

14:00-18:00 Opening of practice area

Thursday 14:00 Opening of headquarters

14:00 Opening of press room

Meeting with the organisers and the Race 18:00 Director

09:00 1st Race Direction Meeting

09:00-11:00 Practice Area

11:00-14:00 Administrative control Friday 12:00-15:00 Technical control

15:30 2nd Race Direction Meeting

16:30 Riders Briefing

09:00 1st Start

Immediately after the arrival of the last rider Prize-Giving Ceremony organised by the Saturday for the 3 first classified per class promoter

Immediately after the prize-giving ceremony 3rd Race Direction Meeting

09:00 1st Start

Immediately after the arrival of the last rider Prize-Giving Ceremony organised by the Sunday for the 3 first classified per class promoter

Immediately after the prize-giving ceremony 4th and last Race Direction Meeting

pág 9/9 GP de Portugal | Marco de Canaveses | November 13 -15 of 2020 - FIM Enduro World Championship www.mcmarco.pt * [email protected] * www.endurogp.org Contingency Plan (COVID-19)

G. P. PORTUGAL MARCO DE CANAVESES 2020

Date: 6-Oct-2020 Version: 02

Intentionally blank page INDEX

Context 5

Event’s Description 6 Type of event 6 APPLICABLE REGULATIONS 6 Venue 6 Duration, Schedules and Planned Activities 7 Maximum Capacity of occupation of the Venue 8 CLOSED AREAS WITH RESTRICTED ACCESS AND LIMITED CAPACITY 8 REGISTRATIONS AND TECHNICAL CHECK-UPS 8 TEAMS AND SERVICE PROVIDERS 8 AREA RESERVED FOR COMPLAINTS 9 MEETINGS OF THE JURY OF THE COMPETITION 9 INDOOR PARK, STARTING AREA AND SPECIAL STAGES 9 PODIUM CEREMONY AND PRESENTATION OF THE AWARDS 9 COMMISSARIES WILD CARD RIDERS STATIONS 10 PARKING AREA INCLUDING PADDOCK 10 TIMING 10 RACE RESULTS 10 Joint Protocols/Communication with every entity/Regional competent services 11

Contingency Plan 13 Operationalization 13 Establishing the Central Point 13 Roles of the Central Point 14

What is the Coronavirus (COVID-19)? 14 Main Symptoms 14 Spreading of Covid-19 14 Protection 15

Objectives 15

Scope of Application 16

Definition of a suspicious case 16

Preparation on what to do when there’s a person possibly infected by Covid-19 17 Isolation Area and its Circuits 17 Specific procedures 18 Procedures with a suspected case 18 Procedures when there’s a validated suspected case 19 Procedures regarding the monitoring of the close contacts of the infected 19 Prevention, containment and mitigation measures and Mitigation of transmission of the COVID-19 infection 21 General Measures 21 Specific measures 22 Fairs and Markets 22 Eating and Drinking area 23 Event Promoter 24 Collaborators 25 Clients 27 Sanitary facilities 27

Activations/Deactivation of the Contingency Plan 27

The Cleaning plan and sanitization of the facilities 27

Other considerations 28

ANNEXES 28 ANNEX I – List of abbreviation and acronyms 29 ANNEX II – Register and Control of Alterations 30 Annex III – Location plan with graphic representation of the event 31 Annex IV – Cleaning plan and sanitization of facilities 34 Annex V – Informational poster on washing hands 40 Annex VI – Informational poster on measures of the breathing etiquette 41 Annex VII – Example of the disposition of the chairs and tables disposition 42 Anexo VIII – Example of the disposition of chairs, tables, seats near the counter and queues for payment/requests. 43

INDEX OF TABLES

Tabela 1 - Principais vias de transmissão (Fonte: Orientação n.º 011/2020 da DGS) 8

Tabela 2 - Definição de caso suspeito (Fonte: Orientação nº 006/2020 da DGS) 10

Tabela 3 - Responsáveis pelas funções de "Ponto Focal" 7

Tabela 4 - Vigilância de contactos próximos (Fonte: Orientação n.º 06/2020 da DGS) 14

Tabela 5- Diluições de lixívia 30

1 CONTEXT ​ According to the Direção-Geral de Saúde (DGS)1 The novel coronavirus (COVID-19) was ​ first identified in December, 2019, in China. This agent has never been previously found in human beings, having caused an outbreak in the city of Wuhan. The source of infection is still unknown. On March 11th 2020, the World Health Organization (WHO) declared COVID-19 to be an international pandemic and, consequently, several measures have since been adopted to contain the spreading. In Portugal, on March 18th 2020, grounded on the verification of the state of public disaster, it was declared a State of National Emergency, on the terms of the President’s decree no. 14-A/2020, being renewed and extended until 11.59pm on May 2nd 2020. Since then, the government, under the Bases da Proteção Civil law, has been lifting gradually the suspensions and prohibitions issued during the period of state of emergency, resorting to the state of public disaster, contingency and alert. Several measures have been adopted to contain the spreading of the disease. However, considering the current scenario, by reducing the restrictive measures, the access to cultural and leisure spaces and activities have become important for the public health. Notwithstanding the evolution of the COVID-19 pandemic, the recovery stage and resumption of work, that were still shut down, commenced, like for example the events. The events, as a general rule, are spaces where a very high number of people are in the same location, in the same period of time, meaning that it can potentiate the spreading of infectious diseases, which means that it is important to implement prevention and control measures on behalf of the Public’s Health. Thereby, this Contingency plan has been elaborated, not only is the characterization of this event written down, but also the procedures to follow if there’s suspicions of infection and measures to adopt to contain the spreading of the disease, taking into consideration the legislation in force and other provisions elaborated by the DGS.

1 https://covid19.min-saude.pt/ ​ 2 EVENT’S DESCRIPTION ​ ​ ​ ​ ​ 2.1 TYPE OF EVENT ​ ​ ​ ​ ​ The G.P. Portugal de Enduro - Marco de Canaveses 2020 will be held from November 6th until the 8th 2020 and 13th until the 15th of said month and year, in the Marco de Canaveses county, organized by the Motor Clube do Marco (MCM) in partnership with the Federação de Motociclismo de Portugal (FMP) and the Marco de Canaveses’s Town Hall, under the aegis of the International Motorcycling Federation (FIM), receiving support from the Portuguese ​ Institute of Sports and Youth (IPDJ) and the promotion of the event is done by ABC - Communications (ABC).

It is a sports competition of the motorcycle field essentially off-road.

2.1.1 APPLICABLE REGULATIONS

The event will be held in accordance with the Sporting Code of the FIM together with the relevant Appendices, these Supplementary Regulations and any final instructions approved by the FIM Race Direction. in addition, the modifications and complementary provisions of the Supplementary Regulations will be published exclusively, dated and numbered (edited by the Head of the tournament).

License Tournaments or trophies 402/09 EGP, E1,E2,E3 404/09 EJ (J1, J2) 410/09 EY 416/09 Enduro Open (02, 04, OS) 417/09 WOMEN FMP Open National Race

2.2 VENUE ​ The main part of the tournament is on the Largo da Feira, in the city of Marco de Canaveses, the place where the Paddock will be located. The event will unfold in the Marco de Canaveses county, on a 60km track, covered in 3 laps, including 3 special classifications in a closed environment.

There is a graphic display of the map of the venue in Annex III.

2.3 DURATION, SCHEDULES AND PLANNED ACTIVITIES ​ ​ ​ ​ ​ ​ ​ ​ ​ The G.P. Portugal de Enduro - Marco de Canaveses 2020, in the Marco de Canaveses County has the following schedule, throughout the two rounds:

November 4th-8th 2020 and November 11th-15th 2020

Distribution of Timetables, time sheets Wednesday 14:00 and itineraries

09:00 Opening of paddock

14:00-18:00 Opening of practice area

Thursday 14:00 Opening of headquarters

14:00 Opening of press room

Meeting with the organisers and the Race 18:00 Director

09:00 1st Race Direction Meeting

09:00-11:00 Practice Area

11:00-14:00 Administrative control Friday 12:00-15:00 Technical control

15:30 2nd Race Direction Meeting

16:30 Riders Briefing

09:00 1st Start Saturday Right after the awards ceremony 3rd Race Direction Meeting

09:00 1st Start Sunday Right after the awards ceremony 4th and last Race Direction Meeting

2.4 MAXIMUM CAPACITY OF OCCUPATION OF THE VENUE ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ The G.P. Portugal de Enduro - Marco de Canaveses 2020 is held in an open space on an off-road track, expecting around 130 participants.

2.4.1 CLOSED AREAS WITH RESTRICTED ACCESS AND LIMITED CAPACITY a) The areas will be delimited with restricted access (essential personnel). b) The different areas will be adjusted according to the number of people that will be working. c) Near the entrance of each room it will be displayed a sign stating the number of people that are allowed in.

2.4.1.1 REGISTRATIONS AND TECHNICAL CHECK-UPS The documental and technical check-ups will be done in a properly ventilated area, with only a top cover, easy access and separated exit. Every class will have a specific time to do their check-ups and to receive the competition’s documentation (credentials, stickers and passes). It is only allowed for one element at a time to enter said room, they need to bring a pen to sign the documents. Motor Clube do Marco will be handling and orientating each participant to enter the room where the verification will be done. In the exterior area, people will form a single queue and keep social distancing, guided by the outlines marked on the floor with 2 metres distancing.

The responsible personnel of the documental and technical check-ups will keep social distancing, protected with masks or face shields and other IPEs: glass/acrylic dividers/ gloves. The tasks and work methods were planned with the aim to keep social distance by 2 meters, not only at the entrance but also at their accommodation and exit of the technical box. Regarding the technical area, it will be marked with lines on the ground every 2 meters, in order to keep social distance. Every pilot will have the right to have a pass to access the vehicle to the Paddock and three wristbands, one for the participant and the others for the rest of the team.

The cleaning services are scheduled in order to maintain every door, door handle and surface that will be used throughout the day clean.

2.4.1.2 TEAMS AND SERVICE PROVIDERS The teams and service providers need to make sure they have their own IPEs and cleaning products for them and every element of their team throughout the event.

During the access of the different services, it must be created different circuits from entrance to exit, in order to maintain social distance which can be achieved with security lines every 2 meters. Each team should stay in their assigned area on the Paddock, only moving around when authorized by the organization.

2.4.1.3 AREA RESERVED FOR COMPLAINTS The pilot can only be accompanied by one person if they are still a minor or in need of a translator;

If they need to wait outside they should keep the 2 meters social distance.

2.4.1.4 MEETINGS OF THE JURY OF THE COMPETITION Every member of the jury of the competition should facilitate the job of the cleaning services by leaving each room clean and keep their personal equipment organized.

2.4.1.5 INDOOR PARK, STARTING AREA AND SPECIAL STAGES ​ Access to the indoor park will only be authorized to two pilots within each minute, which means it will be only allowed maximum 20 pilots (using PPEs and even wearing helmet);

In the starting area there can only be two pilots and two controllers, respecting social distance. The controllers will have to wear individual protective equipment (surgical mask or visor);

If the pilot removes their helmet they should immediately put their PPEs after;

The starting area and finish line for special ones will be fenced and it will only be allowed in identified assistants with each respective wristband, and once again, social distancing by 2 meters.

2.4.1.6 PODIUM CEREMONY AND PRESENTATION OF THE AWARDS Only three pilots from each class, and the speaker will be allowed on the podium stage;

The awards will be placed earlier on their respective place on the podium.

Before every podium the awards will be sanitized;

In this area it will be placed a container with a lid for PPEs and other personal used objects;

There will be an area for interviews and pictures for the media, with marked lines on the floor 2 meters apart.

2.4.1.7 SPECIAL COMMISSARIES STATIONS Every commissary will have a dispenser with an alcohol based solution. Every time there needs to be an intervention the commissary should wash their hands.

2.4.1.8 PARKING AREA INCLUDING PADDOCK

a) In the parking area there will be a space equivalent to the size of a vacant vehicle in between each parking spot. In the Paddock area there will be a 4 meters neutral space in between the assistance teams, as well as evacuation lines (corridors of access) of 6 meters each; b) During the event there will be sanity check-ups to each team, mandatory use of alcohol based solutions in common spaces for the teams, as well as use of PPEs by every single intervenient; c) The Paddock will have restricted access only to the team members, the vehicle and the pilot (every pilot will have an identifying vehicle sticker which will give him access).

2.4.1.9 TIMING

Apart from the officers of the timing team, only the jury of the race can have access to the timing booth;

Each person should be responsible for their own personal belongings.

2.4.1.10 RACE RESULTS Photocopies will not be distributed with the race results. These will be available on the FIM website and displayed at the Official Ranking table.

2.5 JOINT PROTOCOLS/COMMUNICATION WITH EVERY ENTITY/REGIONAL COMPETENT ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ SERVICES

ORGANISER

Name: MOTOR CLUBE DO MARCO

Address: Centro Náutico de Marco de Canaveses - Rua Caldas de Canaveses, 332 R/C Esq 4630-367 Marco de Canaveses

Phone: +351 351 916 680 777 E-mail: [email protected] Web site: http://www.mcmarco.pt

Other involved entities ● International Motorcycling Federation ● Federação de Motociclismo de Portugal ● Portuguese Institute of Sports and Youth ● Marco de Canaveses Town Hall ● Marco de Canaveses Fire Department ● Portuguese National Guard ● Marco de Canaveses Municipal Police ● Municipal Civil Protection Services

General Contacts

Linha Saúde 24h 808 242 424

Padre Américo Hospital 255 714 000 [email protected] Santa Isabel Hospital – Marco de Canaveses 255 538 300 [email protected] Marco de Canaveses Health Center 255 539 670 [email protected] GNR - Marco de Canaveses 255 531 277 [email protected] GNR - Alpendurada 255 619 420 [email protected] Municipal Civil Protection Services 255 538 800 [email protected] Marco de Canaveses Municipal Police 255 538 800 [email protected] Marco de Canaveses Fire Department 255 534 115 [email protected] Portuguese Red Cross – M. Canaveses delegation 255 589 490 marcocanaveses.cruzvermelha.pt

Poisons Center (24h) 808 250 143

COMPETITION OFFICIALS: FIM/CEN Representative: JOHN COLLINS Steward Panel FIM Steward: CRISTIAN ROSSI FIM Licence: 11456 FMP Steward: PEDRO MARIANO FIM Licence: 12793 / 3550 Race Direction FIM Race Director: HEINRICH SCHMIDT FIM Licence: 12518 / 3496 FIM Course Inspector: MAURIZIO MICHELUZ FIM Licence: 3539 Clerk of the Course: PEDRO BIANCHI PRATA FIM Licence: 14255 Assist. Clerk of the Course: JOSÉ FERNANDO SILVA Technical Delegates FIM Technical Director: PETER RADOCZI FIM Licence: 9354 FMNR Chief Technical Steward: ANTÓNIO PEGO FIM Senior Licence: 11544 FMNR Technical Steward: Tbc FIM Licence: tbc Medical Delegates Chief Medical Officer: JOSÉ BRENHA ALMEIDA FIM Licence: 9387 Environmental Delegates FMNR Environmental Steward: ALEXANDRO RODRIGUEZ FIM Licence: 13186

Safety Steward: JORGE VASCONCELOS Timekeeper: NIKOS ANDRITSAKIS FIM Licence: 12171 Press Officer: VITOR ALMEIDA Secretary of the Event: IVA SOARES Secretary of Direction: PAULO BABO Promoter: ALAIN & BASTIEN BLANCHARD – ABC Communication

The list of officials (name + No. of licence) of the organisation will be displayed on the notice board and the list communicated to all the participants and members of the Jury according to the Art. 062.6.1

COMPETENT CONTACTS:

Race Director HEINRICH SCHMIDT FIM + 49 999 999 999 Comissário FMP PEDRO MARIANO FMP + 351 916 590 065 Clerk of the Course: PEDRO BIANCHI PRATA MCM + 351 916 680 777 Safety Steward: SÉRGIO SILVA BVMC + 351 999 999 999 GNR Coordinator CABO MENDES GNR + 351 999 999 999 Civil Protection Services JOSOÍAS ALVES CMMC + 351 999 999 999

3 CONTINGENCY PLAN ​ ​ ​ This document establishes an area of isolation and routes to get and exit said area, as well as procedures when in contact with a suspected case of COVID-19. Every person that, in some way or another, participates in the event should have knowledge and training on this Contingency Plan, including recognition of symptoms compatible with COVID-19, according to the Norma 004/2020 by DGS, and also the measures ​ of preventions and control of transmission of COVID-19.

3.1 OPERATIONALIZATION ​ The mitigation and risk management of a pandemic situation involves decisions and actions having in consideration the conjuncture of the situation.

So, it is urgent to establish a Central Point, in order to manage a crisis, coordinate, evaluate and monitor.

3.1.1 Establishing the Central Point The promoter of the event will appoint a person responsible (Central Point) for managing any suspicious case of COVID-19. The participants of the event will be informed (resorting to signposting in different spaces of the venue according to awareness campaigns being held immediately before the event) of who is the responsible person.

Every person who has symptoms and epidemiologic compatibility with the definition of a possible suspicious case of an infected person should be reported to the Central Point. This person must ensure that the procedures established on this Contingency Plan are followed rigorously when there is a possible case of an infected person.

The Central Point will be the element accompanying this person to the Isolation area, that will be providing support and will initiate the procedures written in this Contingency Plan The roles applied to the Central Point will be done by to the following elements:

Table 1 - Responsibles for the roles of Central Point

Central Point Name Phone Number Effective Dr. José Brenha de Almeida

Substitute Dr. António Bianchi de AguiarG 3.1.1.1 Roles of the Central Point It is expected from the Central Point to: ● Define the strategy to act in case the situation develops any further; ● Coordinate the global operation; ● Evaluate the evolution of the situation, propose the activation of the Contingency Plan and its revision, due to its spreading, by basing it on the legislation and orientations given by DGS; ● Develop, keep, implement, revise and propose changes to the Contingency Plan; ● Manage the internal and external communication process.

4 WHAT IS THE CORONAVIRUS (COVID-19)? ​ ​ ​ ​ ​ ​ ​ ​ The Coronavirus is a family of viruses that are known for making a person ill.

The infection can be similar to catching a common cold or could present itself as a much more serious infection, like pneumonia. According to DGS, the period of incubation from COVID-19 could be between 2 to 14 days.

4.1 MAIN SYMPTOMS ​ ​ ​ Typically, an infected person can show symptoms of respiratory infection like: ● Fever; ● Coughing; ● Trouble breathing. In more serious cases (people with underlying medical conditions), it can lead to a severe pneumonia with acute respiratory failure, renal insufficiency or other organs and even death.

4.2 SPREADING OF COVID-19 ​ ​ ​ ​ ​ ​ According to DGS, currently the existing knowledge on the transmission of SARS-COV-2 is based on the first few cases of COVID-19 and other strains from the same family.

Nevertheless, it is believed that the spreading happens through the: ● Droplets that are shed from the respiratory secretions of infected people. ● Direct contact with infectious secretions; ● Aerosols in therapeutic procedures which produce them. So, to prevent the spreading of COVID-19, the measures that should be taken by the promoter of the event, will concern the main transmission routes (by air and contact) and indirectly (surfaces/ contaminated objects), according to Table 2.

Table 2 -Main Transmission routes (Source: Orientação n.º 011/2020 da DGS)

Via Direct Contact Via Indirect Contact

Through droplets of an infected person Through hands, that touch contaminated transmitted through the mouth or nose when surfaces with droplets expelled by the infected they speak, cough or sneeze (and does not use people and then touch the mouth or nose, any of the breathing etiquette measures), this without any previous hand sanitization. allows the droplets to be in contact with a person who is close.

4.3 PROTECTION ​ According to the current information on the DGS website, in the affected areas, WHO recommends hygiene measures and respiratory etiquette to reduce the transmission of the disease, in particular: ● Adopting measures of respiratory etiquette: o Cover nose and mouth when sneezing or coughing (with paper tissue or elbow, never with the hands; always throwing away the paper tissue in the trash can); ● Washing your hands frequently: o You should wash your hands every time you blow your nose, sneeze, cough or after direct contact with a sick person; ● Avoid close contact with people with a respiratory infection: o Self-monitoring of symptoms and abstaining social activities in case of infection. Currently there is no vaccine for COVID-19. The best way to prevent the infection is by avoiding being exposed to the virus.

5 OBJECTIVES ​ This document’s aim is to ensure, for public safety, the conditions necessary to hold the event, named as “Grande Prémio de Portugal - Marco de Canaveses”, by proposing the implementation of a set of prevention, containment and mitigation measures of the spreading of the COVID-19.

So, this Contingency Plan’s aims are to: ● Ensure the safety and health condition continually and permanently; ● Prepare each space that will be used in case of a suspected case of COVID-19; ● Adopting measures having in mind the sanitary protection of each participant (organization, users and others involved); ● Defining procedures to act upon when there is a confirmed case of SARS-CoV-2; ● Ensure the right and adequate information, internally and externally; ● Reducing the risk of contamination in the venue; ● Prepare the re-establishment of the normality of the situation as quickly as ​ ​ possible.

6 SCOPE OF APPLICATION ​ ​ ​ ​ ​ The Contingency Plan is applied to every person that in a way or another participates in this event, during the period where the event will take place.

7 DEFINITION OF A SUSPICIOUS CASE ​ ​ ​ ​ ​ ​ ​ ​ ​ The definition presented as a basis to the information available, to this date, at the European Centre for Disease Prevention and Control (ECDC), being adopted by this ​ Contingency Plan.

Table 3 - Definition of a suspicious case (Source: Orientação nº 006/2020 da DGS)

Clinical criteria Epidemiologic criteria

Travelling history to areas of active community transmission on the 14 days before the beginning of symptoms Acute respiratory infection (fever or OR cough or difficulty breathing) Contact with a confirmed case orr probable infection of requiring or not to be hospitalized AND SARS-CoV-2/COVID-19 throughout the 14 days before the beginning of the symptoms OR Profissional Health or person who has been in an health institution where COVID-19 patients are being treated

8 PREPARATION ON WHAT TO DO WHEN THERE’S A PERSON POSSIBLY INFECTED BY ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ COVID-19 ​ ​ This Contingency Plan establishes an isolation area and the routes necessary to enter and exit said area, as well as procedures to enable when there’s a suspected case of COVID-19.

8.1.1 Isolation Area and its Circuits According to Orientação n.º 006/2020, by DGS, the placement of a person that is ​ ​ suspected to be infected by COVID-19 in an isolation area aims to stop the spreading of the virus to other people that are attending the event and the community. The isolation area’s main aim is to stop the direct contact between the participants attending the event and the sick person (with symptoms and compatible epidemiologic connection with someone who fits the definition of a suspected case of COVID-19, criteria referred on topic 7) and allow social distance with the other participants. To the event “Grande Prémio de Portugal - Marco de Canaveses” it was established the following Isolation Area: ● 9 m2 isolated area located in the Largo da Feira, in the city of Marco de Canaveses. The isolation area must have: ● Natural ventilation, or mechanical ventilation system; ● Smooth washable coating (there should be no for example: mats, carpets or curtains); ● Telephone; ● Chair or couch - hospital bed (so that the person can rest while waiting for the validation on the suspicion of the infection and their transportation by the INEM); ● Kit with water and some non-perishable food; ● Container waste (with non-manual opening and and plastic bag); ● Alcohol-based Antiseptic solution - SABA (available in the interior and and at the entrance of the area); ● Cleaning wipes; ● Surgical masks; ● Disposable gloves; ● Thermometers. In this area, or close, and if possible, there should be a sanitary unit properly equipped with a soap compartment and paper towels to use exclusively by the person who has symptoms.

8.1.2 Specific procedures 8.1.2.1 Procedures with a suspected case Every person with has signs or symptoms of COVID-19 and an epidemiologic connection, or another suspected case was identified should proceed as follows: i. Inform the Central Point, preferably via phone, later walk to the isolation area; ii. If a person has difficulty walking, the Central Point should assist adequately up to the isolation area; iii. The Central Point should, moments before, wear a surgery mask and disposable gloves, complying with the basic infection control precautions when it comes to sanitizing their hands after contact with an infected person; iv. A sick person (COVID-19 suspected case) should wear a surgery mask and this should be put on by them. If the person has a beard this procedure should be accompanied with a paper tissue and whenever the mask is humid, the sick person should replace it with another one. v. The Central Point and the sick person should make sure that the mask is well placed, meaning that it is well adjusted to the face, in order to occlude completely the nose, mouth and lateral parts of the face; vi. In the isolation area, the sick person should contact the Health National Service (SNS) 24 - (808 24 24 24); vii. After evaluation, the SNS 24 informs the patient: ● If it is not a suspicious case of COVID-19: o Define the adequate procedures for the clinical condition of the sick person; ● If it is a suspicious case of COVID-19: o The SNS 24 will contact the DGS’s Linha de Apoio ao Médico (LAM) to validate the suspicion. From this, it can result in:

▪ Non-validated Suspected Case – The SNS 24 defines the usual

and adequate procedures according to the patient’s clinical condition and the patient should inform the Central Point of the non-validation; ▪ Validated Suspected Case – DGS will activate the National

Medical Emergency (INEM), the National Institute of Health Dr. Ricardo Jorge (INSA) and the Regional Health Authority (ASR), initiating the epidemiologic investigation and managing the contacts.

8.1.2.2 Procedures when there’s a validated suspected case i. The sick person should stay in the isolation area with a surgery mask on (if their clinical condition allows it), until the INEM team arrives, activated by the DGS, who ensures the transport to the hospital, where they will be fully tested for the virus. ii. The access to the isolation area by other people is completely off-limits (except for the people who are assisting the patient); iii. The promoter of the event with the help of the Local’s Health Authority should collaborate in tracing and identifying the patient’s close contacts (validated suspected case); iv. The promoter of the event should inform the participants and other people involved in the event that there is a valid suspected COVID-19 case, who is waiting for lab results, according to the communication procedures in the Contingency Plan; v. The ASL will inform the event promoter of the lab results and: ● If the case was dismissed, it will be closed for COVID-19, then do the ​ cleaning and disinfection of the area of isolation; ● If the case was confirmed, no one will be allowed in the area of isolation ​ until the validation of the decontamination (clean and disinfection) by the ASL. This ban can only be lifted by the health authority; vi. If the suspected case is validated, the event promoter should: ● Proceed to clean and disinfect the area of isolation; ● Reinforce the cleaning and disinfection especially the surfaces frequently used by the sick person; ● Store the waste of the confirmed case in a plastic bag, after it being closed (for example with a clamp), should be separated and sent to a licensed operator that does the management of the medical waste with a potential biologic risk. 8.1.2.3 Procedures regarding the monitoring of the close contacts of the infected According to Orientação n.º 006/2020, issued by DGS, it is considered a close contact, a ​ ​ person that does not show any symptoms in that specific time period but has had close contact with a confirmed COVID-19 case. The type of exposure of close contact will determine the type of monitoring done. The close contact with a confirmed case cann be of: ● “High risk exposure”, is defined by: o Person in the same space (up to 2 meters) from the infected; o Person who was face-to-face contact with the confirmed case or was with him in a closed space; o Person who shared crockery with the infected person (plate, cups, cutlery), towels or other objects or equipments that could be contaminated with phlegm, blood, droplets; ● “Low risk exposure” (casual) is defined by: o Person who has had sporadic contact (momentary) with the confirmed case (in movement/circulating while they may have been exposed to droplets/ respiratory secretions through face-to-face conversation superior to 15 minutes, coughing or sneezing); o Person/People who assisted the confirmed case provided that they followed the prevention measures (for example: adequate use of masks and gloves; respiratory etiquette; hands hygiene) Dealing with a confirmed COVID-19 case, in addition to what was mentioned before, active monitoring procedures will be activated for the close contacts, regarding the beginning of their symptoms. For the purpose of managing the contacts, ASL will be actively collaborating with the event promoters to: ● Identify, list or classify the close contacts (even the casual/low risk exposed people); ● Proceed with the necessary monitoring of the contacts (calling daily, inform, advise and reference, if necessary). The COVID-19 incubation period is between 2 to 12 days. However, as a precaution measure, the monitoring of the close contacts will last 14 days counting from the day of the exposure to the confirmed case. Table 4 - Monitoring of the close contacts (Source: Orientação n.º 06/2020 da DGS)

Monitoring of the close contacts

High risk exposure Low risk exposure

● Active monitoring by the Local ● Self-monitoring daily of the Health Authorities during 14 days symptoms of COVID-19, including since the last moment of exposure; fever, coughing or difficulty ● Self-monitoring daily of the breathing; symptoms of COVID-19, including fever, coughing or difficulty breathing; ● Limiting the social contact to just the necessary; ● Avoid travelling; ● Being reachable for active monitoring throughout the 14 days since the last moment of exposure

It is important to highlight that: ● Self-monitoring daily, done by the close contact, aims to evaluate fever (measure body temperature twice a day, register both the time of the day and the number) and check for coughing or trouble breathing;

● If after self-monitoring it is possible to detect COVID-19 symptoms, the person/people should initiate the “Procedures with a suspected case”, established in 6.2.2.1;

● If no symptoms begin throughout those 14 days after the exposure, the case is terminated.

9 PREVENTION, CONTAINMENT AND MITIGATION MEASURES OF THE COVID-19 ​ ​ ​ ​ ​ ​ ​ ​ INFECTION The users of the space/venue should be informed of the prevention measures and control of the transmission of COVID-19. The venue of the event will display in different visible locations banners and flyers that will showcase general recommendations and the adoption of measures for specific groups, as well as good practices to promote public health.

2 The promotional materials above mentioned can be consulted and downloaded here .​ ​ ​

2 https://covid19.min-saude.pt/materiais-de-divulgacao 9.1 GENERAL MEASURES ​ ​ ​ i. The entrance and exits, where practicable and enhanced by the directional signage will be placed, should have specific and separated circuits avoiding contact with people. ii. The event promoter should manage the accesses of the public, to avoid, as much as possible, the clusters of people from both the closed areas as well as the entrance of the venue. iii. The waiting and services area should be organized to avoid the formation of queues, making sure there’s a 2 meters distance between people that do not live in the same house, by signaling the circuits and physically marking the distances (vertically or markings on the floor, for example). iv. The stay in the services area should be limited, time wise, to the strictly necessary in order to provide customer service. v. The contact with the user’s objects, like phone, tickets or cards, should be avoided. If it’s essential, the hygienization of the hands should be done before and after the contact. vi. Handing flyers or other types of unnecessary objects should be avoided. If necessary, posters, guidelines or other other elements that can be made available online, should be used instead. vii. While paying, to protect the user, contactless ways should be used (online apps or contactless cards), or if coins or notes are used the hands should be sanitized after the contact. viii. Clusters of people should be minimized every time they are forming, like with the interactive equipment, preferably deactivating said equipment that require or invite interaction. ix. The spaces, equipment, objects and surfaces should be cleaned and sanitized periodically, according to Orientação 014/2020 by DGS. The objects and surfaces of ​ common and regular touch (example: counters) should be sanitized more regularly. x. The sanitary facilities should be properly sanitized after every cleaning. The frequency of the cleanings should be conducted according to Orientação 014/2020 da DGS, which ​ ​ may need more sanitization, depending on the amount of times it is used. xi. The sanitization of Largo da Feira, the place where the Paddock will be located. xii. The participants of the event should do daily self-monitorization of any signs or symptoms that may arise and avoid entering the venue if they notice symptoms similar to the COVID-19 symptoms. 9.2 SPECIFIC MEASURES ​ ​ ​ 9.2.1 Fairs and Markets i. Should be observed the following rules of occupation, stay and physical distance: a. Maximum occupation of 0.05 person within a square meter area: i. “Area” can be understood as, the location intended for the public, including areas that everyone can circulate in, except for areas reserved for the parking of the vehicles; ii. The expected limits of maximum occupation per person should not include staff, and service providers that are working at the venue. b. The adoption of measures that ensure the minimum distance of 2 meters between people; c. Staying inside the venue only during the strictly necessary period of time; ii. Compulsory requirement of the use of masks or visors by the people working at the fair, market and their clients. iii. Adequate physical distance between stalls, if possible. iv. Compulsory requirement of the sanitization of the hands and breathing etiquette, as well as providing sanitizing solutions, at the entrance and exit of the fair and markets, sanitary facilities, when they exist, as well as being provided by the people working at said fairs and markets, when possible. v. Promoting the daily cleaning and sanitization regularly of the different areas, equipment, objects and surfaces which are used by a high number of people. vi. Promoting containment, as much as possible, through the workers or clients, from touch on products or equipment as well as articles that are not packed, which should be handled by the workers. vii. Regarding the fashion retail and similar, currently at this stage, control of the access to the fitting rooms should be promoted, ensuring, when possible, the partial inactivation of some of these spaces to assure social distance, and guarantee the sanitization of the rooms, hangers, clothing holders after each use, as well as providing disinfectant solutions for the clients. viii. When exchange, returns or the take back of products happens, the operators should always ensure the cleaning and sanitization of the products for sale, unless it is not possible or compromises the quality of the products. ix. Plan of cleansing and sanitization of the grounds of the fair and market (annex IV). x. Protocol for the treatment of waste, in particular when it comes to individual protection equipment.

9.2.2 Eating and Drinking area This kind of service will not be allowed in the grounds where the event will take place.

9.2.2.1 Event Promoter They should ensure that every person working in this area should be trained to comply with the rules, sanitize their hands (annex III), breathing etiquette, as well as other measures like: 1. Should provide their collaborators the Contingency Plan and guarantee that they are capable of putting into practice the measures proposed, informing them especially on how to recognize the symptoms and act upon a client or collaborator who possibly is infected. 2. Reduce the maximum capacity of the establishment (indoor, including balcony and terrace), to guarantee the recommended physical distance (2 meters) between people in the facilities and ensure the compliance with the legislation in force. ● The maximum capacity of people/service of the establishment should be displayed in a proper document, visible to the public. 3. Favor the use of spaces aimed at the public in exterior spaces, like terraces (where possible) and take-away service; 4. Have, where possible, chairs and tables to guarantee the 2 meters distance between people (annex V): ● The disposition of the seats diagonally can facilitate keeping the safe distance; ● The people living in the same household can sit right in front of each other or next to each other with a distance inferior to 2 meters. 5. Prevent clients from changing the disposition of the chairs and tables, only allowing the collaborators to do so, always taking into consideration the previous point (annex VI); 6. Foresee every circumstance that might occur inside the establishment, in order to promote an adequate distance between people, for example (annex VI): ● Whenever possible and applicable, promote and encourage scheduling in advance to make table reservations to the clients. ● The standing places, because of how hard it is to guarantee the distance between people, are advised against, as well as self-services operations, in particular, buffets and food dispensers that imply the contact with other objects done by the clients; ● When the requests/payments are done at the counter, if it is possible to create one single queue, the clients should be urged to keep their distance, at least 2 meters which may be achieved through signaling in the establishment where they should stay put waiting for their turn; ● The queue in the outside are of the establishment should guarantee the possibility of keeping a safe distance. This may be achieved through signaling or adequate information. 7. Make available SABA dispensers located near the entrance area and other convenient locations, associated with the encouraging and explanatory information (annex III). 8. Guarantee an adequate cleaning and sanitation of surfaces, according to Orientação ​ 014/2020 by DGS. The cleaning protocols and sanitization should be reinforced, including: ● Sanitation should be done 6 times a day, and resorting to appropriate detergents, every frequent contact zone (for example, door handles, washbasin taps, tabls, counters, handrails, etc.); ● Sanitize before and after using, with hand detergent, the critical equipment (like automatic payment terminals and individual menus); ● Sanitize at least 3 times a day the sanitary facilities with products that contain detergent and sanitizer (two in one); ● Change the towels and sanitize the tables with the recommended products between clients. 9. Remove the decorative motifs from the tables. 10. Replace the individual menus for menus that do not need to be handled between the clients (for example, handwritten plates or digital) or adopting individual menus of one use only (for example, sealed or impressed in disposable towels) or plastic menus that need to be sanitized after every use. 11. It should be assured, as much as possible, a good ventilation of the spaces, preferably with natural ventilation, through door and window openings, in the periods of time of when it is colder. It could also be used mechanical ventilation (HVAC system - Heating, Ventilating and Air Conditioning). In these cases, cleaning and adequate maintenance,, according to the manufacturer’s recommendations, and the renovation of the air of closed spaces, through frequent ventilation and/or through proper mechanical ventilation (when this option is available). 12. Guarantee the compliance of the previous HACCP measures.

9.2.2.2 Collaborators The collaborators that are meant to work at the drinking and eating area should: 1. Knowing the measures that are in the Contingency Plan and know how to act according when there’s a suspected COVID-19 case. 2. Complying with the safety recommendations and report to the event promoter or to the competent entities, any non-compliance situation of the implement measures that can heighten the risk of the Public Health Safety. 3. Complying with the measures of sanitization of the hands and breathing etiquette recommended by the DGS. 4. Sanitizing hands in between each client. 5. Using the mask correctly, during the work period in spaces with multiple people, respecting the hygienic and safety conditions while putting it on, using it and removing it. Contemplate whether it is necessary to replace the mask, adopting good practices of use. The mask use cannot replace other prevention measures, like the recommended social distance that should also be kept. 6. Guaranteeing that the disposition of the tables and chairs allows a distance of at least 2 meters between every person. 7. Keeping, whenever possible, a 2 meters distance between the clients and the collaborators. Colocar os pratos, copos, talheres e outros utensílios nas mesas na presença do cliente que os vai utilizar, devendo ser assegurada a sua higienização e acondicionamento. 8. The dishes and cutlery used by the clientes should be washed in a dishwasher with detergent, at a high temperature (80-90ºC). 9. In relation to the use of disposable gloves, the collaborator must know that: ● The use of gloves to prepare and handle food should not substitute the frequente sanitization of the hands; ● The collaborators should not be in contact with exposed food and ready to be served with their bare hands and should use the adequate utensils, like napkins, spatula, clamp, disposable gloves or distribution equipment; ● Should not use their gloves from a dirty area to a clean area. Before this transition is done the glove should be replaced; ● The same pair of gloves should be used only for a task, they should be replaced if damaged or if the collaborator stops the task. ● If the collaborator is completing a task continuously, the gloves should be replaced every 4 hours or whenever it is necessary. 10. The collaborators that develop COVID-19 signs or symptoms during their shift at work, should be considered a ‘suspected case’ and be sent to the isolation area, according to the Contingency Plan.

9.2.2.3 Clients In order to contribute to the mitigation of the COVID-19, every client should ensure the following measures: 1. Sanitizing their hands with SABA at the entrance or exit of the eating and drinking area (before eating their meal, washing hands with water and soap should be privileged). 2. Respect the distance of, at least, 2 meters between people (except for the ones living in the same household). 3. Comply with the breathing etiquette measures. 4. Avoid touching unnecessary surfaces and objects. 5. In the payment act, for the user protection, contactless methods are advised (like apps or contactless cards) or if coins and notes are being used, the hands should be sanitized after being handled. 6. If they showcase COVID-19 signs or symptoms they should not go to public spaces.

9.2.3 Sanitary facilities Every sanitary facility in the venue should: 1. Enable washing hands with water and soap and drying hands with disposable paper towels; 2. The faucets should, whenever possible, be automatic; 3. The use of dryers that produce air blasts are not recommended; 4. Whenever possible the sinks should be accessible without needing to handle doors.

10 ACTIVATIONS/DEACTIVATION OF THE CONTINGENCY PLAN ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ The Contingency Plan is activated by Motor Clube do Marco, being weighed at any moment, the coverage of the measures according to the available data. The contingency plan is deactivated by Motor Clube do Marco, based on DGS orientations and aims at reinstate the normal activities in the venue. 11 THE CLEANING PLAN AND SANITIZATION OF THE FACILITIES ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ The current contingency plan has an annex (annex VII) with a cleaning plan and sanitization of the facilities which should: I. Being displayed in a visible place; II. Predict a cleaning register system with the identification of the responsible people and how much it was used; III. Reinforce the cleaning frequency, and not just complying with the usual cleaning schedules previously established in other events; The people performing other cleaning tasks should know the products being used (detergents and disinfectant), the precautions they should have with handling, dilution and application in safe conditions, how to protect themselves during the cleaning procedures of the spaces and how to guarantee good ventilation of said areas during cleaning and sanitizing.

12 OTHER CONSIDERATIONS ​ ​ ​ Motor Clube do Marco, as the organizer/promoter of the event commits to: ● Keep the Contingency Plan operational and updated; ● Guarantee that every collaborator has knowledge of the measures in it, especially the recognition of COVID-19 signs and symptoms, as well as measures of mitigation and control adopted; ● Make available and share the present Plan, preferably via electronic, to every person involved, including the people working in the fairground, occupants and merchants.

13 ANNEXES ● Annex I – List of abbreviation and acronyms ● Annex II – Register and control of alterations ● Annex III – Location plan with graphic representation of the event ● Annex IV – Cleaning plan and sanitization of facilities ● Annex V – Informational poster on washing hands ● Annex VI – Informational poster on measures of the breathing etiquette ● Annex VII – Example of the disposition of the chairs and tables disposition ● Annex VIII – Example of the disposition of chairs, tables, seats near the counter and queues for payment/requests.

13.1 ANNEX I – LIST OF ABBREVIATION AND ACRONYMS ​ ​ ​ ​ ​ ​ ​ ​ ​ ❖ ASL Autoridade de Saúde Local - Local Health Authority

❖ ASR Autoridade de Saúde Regional - Regional Health Authority

❖ DGS Direção-Geral de Saúde - Portuguese Health Authority

❖ ECDC European Center for Disease Prevention and Control

❖ HACCP Hazard Analysis and Critical Control Point

❖ INEM National Medical Emergency

❖ INSA National Institute of Public Health Dr. Ricardo Jorge

❖ LAM Linha de Apoio ao Médico - Doctor Hotline

❖ WHO World Health Organization

❖ SABA Solução Antisséptica de Base Alcoólica - Alcohol-based Antiseptic solution

❖ SNS Serviço Nacional de Saúde - National Health Service

❖ TPA Terminais de Pagamento Automático

❖ FIM Federação Internacional de Motociclismo - International Motorcycling ​………… ​ Federation ❖ FMP . .Federação de Motociclismo de Portugal - Portuguese Motorcycling ​…… … Federation ❖ MCM ...Motor Clube do Marco ​…… ❖ BVMC .....Marco de Canaveses Fire Department ​… ​ ❖ GNR . .Portuguese National Guard ​…… … ❖ CMMC . Marco de Canaveses Town Hall ​… …

13.2 ANNEX II – REGIST AND CONTROL OF ALTERATIONS ​ ​ ​ ​ ​ ​ ​ ​ ​

REVISION DATE ALTERATIONS ​ ​ ​ 01

02

03

04

05

06

07

08

09

10

13.3 ANNEX III – Location plan with graphic representation of the event ​ ​ MAP

DIAGRAM DAY 7/8 NOVEMBER 2020

DIAGRAM DAY 14/15 NOVEMBER 2020

13.4 ANNEX IV – Cleaning plan and sanitization of facilities ​ ​ I. Cleaning techniques: ● The cleaning should always be humid - not use any dry vacuum cleaners in public zones, except for water tank vacuum cleaner that removes dirt in the water; this container should be emptied and washed each time a different area is vacuumed; ● It should be used in a up and down motion and from the clean areas to the dirty ones: o Walls and ceilings (if applicable) o Surfaces above the floor (counters, tables, chairs, handrails, others); o Existing equipment in the area; o Sanitary facilities; o Floor - last to be cleaned. II. Cleaning materials: ● There should exist distinct cleaning materials (of exclusive use) according to the level of risk in each area to be cleaned; ● The cleaning cloths should be, preferably, of single use and disposable (use and throw away a), differentiated by a color code, according to each area and level of risk. For example: • Counters, tables, chairs, restaurant and office armchairs, and others: blue; • Dinis tables and area of preparations of food: green; • Bathrooms: cloth just to clean the faucet: yellow; cloth to clean the toilet seat (exterior): red; • The inner part of the toilet seat does not need a cloth. It should be scrubbed with the toilet brush and detergent disinfectant; ● The bucket and the mop for the floor are usually reusable, so it must be ensured the cleaning and sanitization of the equipment after every use. ● The bucket and the mop should be different for the different areas above mentions. For example, the bucket and the mop used in the bathroom should not also be used in the eating area or other public places. III. Cleaning Frequency: ● The surfaces that are in frequent contact with people can be cleaned with detergent sanitizer, to achieve a faster procedure, meaning, a product that contains in its composition both detergent and sanitizer simultaneously (2 in 1), compatible: o Can come in different forms (liquid, gel, foam or spray). o Do not use spray products in display areas and selling of products that have already been cooked; ● The frequency of cleaning surfaces of frequent touch should be a minimum of 6 times a day, but it might be necessary to increase the frequency; ● In the drinking and eating areas, this quick cleaning should be done when a client leaves and another one comes and sits at the same table; ● The door handles should be cleaned with more frequency (every hour); ● The floor should be cleaned with hot water and common detergente, after sanitizer with diluted bleach in water. The cleaning frequency should be a minimum of twice a day; ● The sanitary facilities (bathrooms): wash preferably with products that contain in the composition detergent and sanitizer because it is of easy appliance and sanitizing. The cleaning frequency should be at least, 3 times a day. IV. Cleaning and sanitizing products: ● The indications of the producers, the instructions on the label and on the safety sheet should be met; ● The chemical products should be properly labelled, closed and conserved in its packaging of origin, to avoid the risk of contamination of the food; ● The chemical products should be stored in a different area then where the food is being handled, a closed space and properly identified and out of the reach of children or people with special needs; ● The detergents used are the common ones or the ones for domestic use; ● The most used sanitizers are: common bleach (sodium hypochlorite) with at least 5% free chlorine in its normal form and 70% alcohol; ● Quick sanitizing product in wet wipe form with its own dispenser can also be used (facilitating by taking 1 one by 1 without contamination): o These wipes are to be used in one surface and not be reutilized in several other surfaces, because it favors the dissemination of the contamination. Use a wipe for each surface and dispose of it in the trash can. o Do not dry the surface after cleaning it with a sanitizing wipe, because it is necessary that wet surface stays wet for a few minutes until it dries naturally for full efficacy; ● In the market, Sodium dichloroisocyanurate tablets (with a similar effect to bleach) exist with quick preparation, it does not need big spaces to be stored in. ● The users should follow the instructs of the manufacturer (labels) for its safety use; these tablets should be prepared the moment they are about to be used, to maintain the efficiency; ● The metallic parts of the surfaces or the ones that are not compatible with blead, should be sanitized with liquid with 70% alcohol or another compatible product, to avoid corrosion or damage; ● To use bleach or another similar product, the windows should be open to air and renovate the air, helping to dry the surfaces quicker. V. Individual protection equipment: It should be ensured that the employees that clean the eating and drinking areas are not the same ones as the ones who clean the bathrooms. In this stage of possible spreading of the virus, it is advised that the employees who clean use: ● Overall or waterproof apron over the clothes (do not use the same clothes you bring from home); ● A common mask well adjusted to the face (the mask should be replaced whenever it’s humid [minimum 4-6 hours]); ● Sanitizer resistant gloves (to use and throw away); ● Wear clean clothes and different shoes just to clean. These clothes should, if possible, be washed in the working place, preferably in a washing machine with a sanitizer cleaning cycle - (They should not be taken home, to be washed by the employees). VI. Cleaning and sanitizing of the surfaces of the common areas: When cleaning and sanitizing the surfaces of the common areas the following rules should be followed: a) Prepare the bleach solution (sodium hypochlorite) with an original concentration of chlorine of 5% or more. The bleach should be diluted when it is being prepared. The diluted solution should be a 0,1% proportion of 1 part bleach to 99 parts of water

(table 5)

Table 5- Bleach dilution

Concentration of the To obtain 1 liter of the bleach solution at 1000 ppm, original bleach ready to use

% Volume of bleach Volume of water

5 20 milliliters 980 millimeters

b) Wash the surfaces first with water and detergent; c) After, spread evenly the bleach solution on the surfaces; d) Let the bleach stay on the surfaces for at least 10 minutes - read the manufacturer instructions. This step is essential; e) After, rinse the surfaces with hot water; f) Let it dry. 1. Instalações sanitárias: • Use different cloths for the sink and areas around, and the exterior and toilets; • Follow the sequence: o Initiate the cleaning of the sinks (1st the faucets and after everything else) and the surrounding surfaces; o Cleaning the toilets:

▪ Inner part:

• Clean the inner part of the toilet only with a toilet brush; • If there is urine and faeces, flush the toilet first; • Do not throw bleach or an ammonia based product over the urine because it creates a gas that is harmful for the person’s health; • Apply the detergent product based sanitized; let it stay for at least 5 minutes; • Scrub the toilet well with a toilet brush; • Flush while with the toitel brush inside the toilet so that this can also be cleaned; • Flush again.

▪ Exterior part:

• Spread the detergent/sanitizer on the top of the toilet and over the seat; • Scrub with the cloth: first the lid and only after that the exterior part of the toilet (over and on the sides); • Clean with a cloth with just water; • Let it dry naturally; • Clean and sanitize the button to flush the toilet. You can also sanitize it with alcohol at 70º-80º degrees.

▪ To finalize the cleaning, a sanitizer soaked cloth should be used to

clean over again in every faucet, not forgetting to frequently clean the door handles of the bathroom. o Clean the floor. 2. Food preparation area ● The cleaning materials should be specific and only used for this area following the rules established by the legislation in force; ● There should be different cloths to clean the counters and utensils; the tables, the chairs and other furniture; specific materials for the floor; ● The products to be used (detergent and sanitizer should be products that do not contaminate the food); ● Do not spray sanitizer on the areas of the food in the food preparation area or being displayed. 3. Cleaning and sanitizing surfaces in the isolation area where a suspected COVID-19 case was in: When it comes to cleaning and sanitizing the surfaces of quarantine or isolation areas, of a suspected or confirmed sick person, should follow the following rules: ● Wait at least 20 minutes after the sick, or suspected case has left the isolation or quarantine area and, only after, should the cleaning procedures be initiated safely; ● Prepare the bleach solution (sodium hypochlorite) with an original chlorine solution of 5% or more. The bleach solution should be diluted at the moment of preparation. The diluted solution should be a 0,1% proportion of 1 part bleach and 49 equal parts of water (table 5); ● Wash the surfaces first with water and detergent; ● After, spread evenly the bleach solution on the surfaces; ● Let the bleach on the surfaces for at least 10 minutes - read the instructions of the manufacturer. This step is essential; ● After, rinse the surfaces with hot water; ● Let it dry. 4. Clean and sanitize the surfaces that contain blood or other organic materials: While cleaning or sanitizing the surfaces if blood or other organic materials are found (vomit, urine, faeces), the following measures should be followed: ● Use resistant gloves, waterproof apron and protection goggles, absorb the maximum amount of spill with absorbent paper without spreading the liquid; ● Apply, right after the bleach solution in the dilution of 1 part bleach to 9 parts of water; ● Let it be for at least 10 minutes, cover the affected zone with wipes so that the people do not step and place an alert device for the area of the cleaning maintenance; ● Wash the dirty area with water and common detergent; rinse with water and let it dry.

13.5 ANNEX V – Informational poster on washing hands ​ ​

13.6 ANNEX VI – Informational poster on measures of the breathing ​ etiquette

13.7 ANNEX VII – Example of the disposition of the chairs and tables ​ disposition

13.8 ANEXO VIII – Example of the disposition of chairs, tables, seats near ​ the counter and queues for payment/requests.