The CCIB prepares the reopening with all the prevention and safety measures

Barcelona, June 5, 2020

The Barcelona International Convention Center (CCIB) is developing strict protocols that will guarantee social distancing measures and ensure maximum safety of the events, visitors and employees. The CCIB works to prepare the facilities throughout this summer with the aim to resume activity in September. The CCIB has 100,000 sqm, with wide spaces without columns and an auditorium with 3,000 seats that will allow for personalization of each event and ensure safe mobility.

The CCIB, managed by the French group GL events, is working on protocols to carry out the events normally once activity resumes. GL events manages 50 venues worldwide and has already been able to reopen some of its centers in China. Thus, GL already has the experience of returning to activity after addressing containment measures. The CCIB has worked in coordination with GL and receives expert advice to develop the new protocols for clients, visitors, suppliers and workers.

The situation in Spain is that in July the deescalation will end, international flights will return, and the country will enter the “new normal”. However, for a period, hygiene and safety measures will be maintained and new technologies will be used to adapt to hybrid event models.

In summary, among the new measures and protocols there will be:

Venue security:
New plans for cleaning and disinfecting rooms; reinforcement and incorporation of new ventilation and air filtration systems; new systems for air purification and sterilization of spaces.

Access management:
New systems for counting attendees and monitoring the flow of visitors; temperature measurement; demarcation of meeting spaces; limitation of people in confined spaces and new signage; reorganization of conference rooms and waiting and rest areas; definition of traffic routes with markings and signage; open doors to the outside.

Public reception:
Use of masks; hydroalcoholic gel; shoe cleaning mats; cleaning systems for contact areas (escalators, elevators, etc.) and cleaning reinforcement in all areas and toilets.

Health:
Increasing of health personnel and preventive isolation spaces.

F&B:
Adaptation of the gastronomic offer, kitchens, rooms and service personnel. Also, the CCIB kitchens have the highest ISO 22000:2018 Food Safety certification.

Communication:
Guides, protocol and informative materials available to the client, visitors, suppliers and workers. New on-site communication and announcements on the website and on social media.

Worker safety:
New distancing measures; personal protective equipment; new physical separation material; increased cleaning of offices and toilets; material for the exclusive use of workers.

In addition, there will be an internal organization that will have specific training. This group will follow up and be ready to act at any time.

Ready to see us

The health crisis of COVID-19 forced the confinement of the population and to reorganize the events. In this time, the CCIB has continued to work with clients, suppliers and stakeholders to maintain maximum activity in 2020 and a large part of the events have been rearranged to the last quarter of the year. In addition, the CCIB has signed new events for the coming years.

Thus, the intention is to resume activity in September, together with all venues and event organizers, aware that it will have a positive impact for the entire MICE sector, as well as for the economic environment around the CCIB and from the city.

We are prepared, motivated and responsible. We’ll meet again, we’ll feel the concerts, we’ll resume business and contact between people. And we’ll do it together, as we have done so far.

World Central kitchen

In this time of confinement, we’ve continued working for our clients, and the CCIB has also maintained a social commitment to help those most in need during this pandemic. Among other initiatives, on April 20 the CCIB reopened the 3,300 sqm of kitchens. The Diagonal Food team, the GL events group company responsible for the F&B service at the CCIB, joined chef José Andrés’ NGO, World Central Kitchen, to cook 5,000 meals per day for the most vulnerable in the Barcelona area. The CCIB kitchens are still operating in full swing today.