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Advice to retail, restaurants, travel industry, taxi, police, tradespeople, etc.

Published Updated

This article gives advice to sectors outside the healthcare service that may need specific measures to prevent transmission of COVID-19.

This article gives advice to sectors outside the healthcare service that may need specific measures to prevent transmission of COVID-19.

The Government has introduced stricter national infection control measures, see government.no for the current recommendations and regulation changes. The measures will last as long as they are needed, and the situation will be continuously assessed.

The municipalities can introduce stricter measures locally, based on the infection situation. Check the website of your municipality for information about local measures. 

General infection control advice that applies in all situations: 

  • People who are sick shall stay at home
  • Make sure that people can maintain a metre distance
  • Good hand hygiene, cough etiquette and thorough cleaning

Every company should follow the general advice about how to prevent transmission in the workplace: 

In areas with high transmission, municipalities can introduce local measures, in addition to the specific advice described in this article. Check your local municipality's website for information about local measures.

Retail and merchandise

It is recommended that all shopping centres and shops have routines for entry control and number restrictions so it is possible to keep a distance. 

The virus that causes COVID-19 is not transmitted directly from food or water, so there is no need for restrictions on the supply of goods in grocery shops.

Advice for retailers:

  • Ensure that all employees and customers can follow the general infection control advice at any time
  • Review cleaning routines
  • Consider using plexiglass to protect employees and customers
  • We do not recommend the general use of face masks or gloves. In areas with increased transmission, the municipality can introduce a recommendation or order to use face masks in shops where you cannot keep 1 metre distance. 

More detailed advice can be found at the Directorate of Health:


Restaurants where food is served can stay open if the necessary measures are in place to ensure safe operation according to infection control advice.

Safe operation according to infection control advice means: 

  • that the business must ensure that visitors and personnel can keep at least 1 metre distance to people from another household
  • that it has developed routines for good hygiene and thorough cleaning, and that these routines are complied with.

If the restaurant is licensed to serve alcohol:

  • alcohol can only be served at the table and there shall be seating places for all guests
  • alcohol can only be served to people who are served food, and cannot be served after 10 p.m.
  • Licensed restaurants cannot admit guests after 10 p.m.
  • Licensed restaurants must register contact information for those guests who give consent.

See which rules apply at the Norwegian Directorate of Health (hdir.no).

In areas with increased transmission, the municipality may introduce local recommendations or orders as part of the measures to reduce the risk of transmission. For example, this may include limiting the number of people who can be gathered in groups at a restaurant, use of face masks, restrictions on alcohol serving and reduced opening hours.

Advice for restaurants:

  • The number of people who can be present at the same time must be adapted to the size of the premises. Guests must be able to keep a distance of at least 1 metre.
  • Avoid crowding at the entrance, cloakroom, in the toilets, at the table, the bar and otherwise on the premises.
  • Facilities for hand hygiene must be easily accessible
  • Review the cleaning routines

If the restaurant has a buffet restaurant, these tips also apply:

  • Arrange for a distance of 1 metre between guests, for example with floor markings or other measures
  • Divide the guests into groups that are served at different times
  • Have hand disinfection available both before and after the buffet
  • Replace serving utensils regularly
  • Frequent contact points should be cleaned / disinfected regularly
  • Hospitals and nursing homes should not have buffet service

For events at a restaurant, the requirements for events given in the COVID-19 regulations apply:

See also (in Norwegian):

Hotels, campsites, holiday centres and rental cabins

Hotels, campsites, holiday centres, rental cabins etc., can stay open as long as the necessary infection control measures are followed to ensure safe operation.

The tourism industry has issued branch standards: 

Alpine ski resorts

The Alpine Ski Resorts Association has prepared an infection control guide for the winter season 2020-2021, with input from the NIPH. The guide (in Norwegian) is based on the NIPH's guide template where the basic infection control measures are discussed.

The following advice applies to the operation / use of ski resorts:

  • People with newly arisen respiratory tract symptoms, or who are in quarantine or isolation, shall not visit the resort or affiliated establishments.
  • Everyone at the resort should keep at least 1 metre away from other people in all situations.
  • In the lift queue, guests are asked to keep at least 1 metre away from people who are not their close contacts. The company is responsible for facilitating this. It is recommended that «single queues» are removed. When using a chairlift, keep one free seat between people who are not close contacts. A close contact means:
    • Household members (includes boy/girlfriends)
    • Children who belong to the same cohort in childcare centre or primary school
    • For adolescents and people who live alone, the recommendation is that they can have 2-3 friends they can be physically close to, who should be the same over time
  • The ski resort should make arrangements to avoid congestion in lift areas, shops etc.
  • The management of each individual alpine resort must assess the facility's capacity with regard to the number of visitors. Arrangements should be made to book in advance and pre-register lift tickets.
  • Resorts that are able to should establish systems to register visitors to the resort.
  • The ski resort should arrange a queuing system and advance reservation to avoid clusters of people near to ski and equipment rental.
  • Rental equipment is cleaned / quarantined between each user.
  • Restaurants connected to the alpine resort must comply with the requirements for responsible operation at restaurants, according to in §14a in the COVID-19 regulations.
  • Ski resorts should provide good information about current infection control measures to all visitors to the resort.

Stricter infection control measures

For ski resorts in municipalities with increased transmission, it is recommended that lounges, cafes and other premises in connection with the facility should not be open for indoor serving due to higher risk of infection indoors. Food serving/takeaway through a hatch or similar can be carried out as long as this food is eaten outdoors and it is ensured that there is a good distance (at least 1 metre) at all times between the outdoor guests.

Toilets should be open, but the company should ensure that existing infection control measures are taken care of to avoid queues and ensure that a good distance (at least 1 metre) can also be observed in this situation.

Activities and equipment rental

Companies that offer activities can be open as long as they implement the necessary infection control measures to ensure safe operation.

The following advice applies: 

  • For rental equipment, follow the advice on Cleaning and disinfection for COVID-19 in sectors outside the healthcare service.
  • Clean contact points on equipment such as bicycles, oars, climbing equipment, etc. with ordinary detergents.
  • Disinfectants can be used as an alternative to washing contact points.
  • For textiles used close to the face (dry suits, survival suits, etc.) you can wash hoods, collars etc., and use them immediately. Alternatively, leave the equipment unused for at least 24 hours.

Amusement parks, indoor play centres and fairgrounds

These can be open as long as they implement the necessary infection control measures to ensure safe operation.

The following advice applies: 

  • The park manager should have an overview of how many people can be present at the same time, based on the size of the premises, capacity of the cloakrooms, toilets and other facilities.
  • Tailor the necessary infection control measures to each activity. The requirements for responsible operation may mean that some activities / equipment cannot be used because it will not be possible to maintain sufficient hygiene.
  • Restaurants and cafes in the parks should follow the requirements for locations that serve food and drinks described above.
  • Individual events should follow the current requirements for Events, gatherings and activities.
  • To avoid crowding, the management can arrange buying tickets online in advance and digital queues, in addition to limiting the number of guests per activity, (e.g., by closing every second carriage on rollercoasters and encouraging people to sit with those they usually have close contact with). 


Museum can remain open as long as they implement necessary infection control measures to ensure responsible operation. For guided tours, lectures etc., the requirements for Events, gatherings and activities apply.

Advice to sectors working with people who may be infected with COVID-19 (police, customs, prison etc.)

Sectors that need to have contact with people who are ill or potentially infected should follow this advice:

  • If possible, keep a good distance from people with confirmed or suspected COVID-19 (at least 2 metres).
  • If closer contact is necessary, use protective equipment such as face masks, eye protection and gloves if needed.  This also applies if you shall visit people who are in quarantine or isolation. Contact the local municipal health service for advice about the use of protective equipment.
  • Use an overall or plastic apron if there is a danger of splashing or spills from bodily fluids.
  • Ensure good hand hygiene, especially after close contact. Wash hands with soap and water, or use alcohol-based disinfection if hand washing options are unavailable.
  • Set aside separate enclosed areas for people infected with COVID-19.
  • Other measures must be clarified in consultation with the municipal health service.

See also:

Advice to sectors in contact with private individuals or work in private homes (taxis, tradespeople, chimney sweeps, etc.)

The following advice applies to sectors that are in close contact with private individuals:

  • Remember to keep at least one metre away from customers at all times, and wash your hands or use hand disinfectant after customer visits / transport.
  • Contact those you are going to transport / work with. Ask if they are healthy and if they are in quarantine or home isolation (confirmed COVID-19 disease).
  • If they are sick with respiratory tract symptoms, in quarantine or home isolation; postpone the work if possible.
  • If this is not possible, we recommend that you keep at least 2 metres away from the customer or use protective equipment such as face masks, eye protection and possibly gloves. You can ask the municipal health service for advice on how the work can be carried out in a safe way and about the use of protective equipment.
  • For patient transport/taxis that transport people with suspected or confirmed COVID-19 disease there is separate advice: 
  • Transport by patient transport service/taxi

For taxi firms, see also

Advice to sectors where workers live on site (civil engineering, shipyards, ships etc.)

Advice for sectors with employees that live on site, for example, construction companies, shipyards, ships: 

Water and wastewater industry

There is no evidence that SARS-CoV-2 virus has been transmitted via drinking water or for how long the virus survives in surface water.

Norwegian waterworks normally use chlorine treatment, UV radiation or ozonation as disinfection methods. These disinfection methods are effective against most disease-causing viruses, and the World Health Organization concludes that the common disinfection methods used (chlorine and UV) are also sufficient to inactivate this virus.

It has not been reported that COVID-19 virus has been transmitted through wastewater or sewage.



  • Use standard precautions and procedures that are used for other diseases that can be spread via wastewater
  • In rare cases, breakages and leaks occur in the water mains and wastewater can enter drinking water pipes. It is then common practice to issue warnings to boil water, and people will be informed that the water should be boiled or not drunk. This practice is assumed to be maintained and is sufficient as an infection control measure.

Avoid Legionella in the system

In order to reduce the risk of infection from Legionella, measures / procedures should be implemented before the buildings are used again. Continue any routine maintenance procedures regularly, until the buildings are to be used again.


22.02.2021: Updated text about licensing - changes in effect from midnight.

09.02.2021: Updated text about alpine resorts - stricter measures

25.01.2021: Added new, stricter measures in 25 municipalities in Eastern Norway

22.01.2021: Updated according to rules for serving of alcohol

19.01.2021: Updated - measures from 4th January removed

14.01.2021: Added information about alpine ski resorts

08.01.2021: Clarification that temporary recommendations are implemented from January 4th to January 19th

05.01.2021: Updated in accordance with the Government's decisions and recommendations from 04.01 with a recommendation on number restriction and entry control for shopping centres and shops, as well as on a national ban on serving of alcohol.

08.12.2020: Paragraphs about hotels, campsites etc, activities and equipment rental, amusement parks and museums moved from another article into this article.

28.10.2020: Restructured article. Moved paragraph about sectors that live on site to the article "workplace advice". Removed paragraph about producers of fruit and vegetables.

17.07.2020: Added paragraph about alcohol service . Added sentence about avoiding buffet service in nursing homes and hospitals. Specified hand hygiene just before using the bufffet.

15.07.2020: Added section about safe service from buffets and salad bars

06.07.2020: Removed a paragraph about legionella after closure. Added section about fruit and vegetable production.

24.06.2020: Corrected link to Directorate of Health. Changed advice about avoiding contact with colleagues until a day after symptoms are gone to avoiding contact until symptoms are gone.


Added link to Norwegian Directorate of Health in paragraph about taxis, as per Norwegian version


Added information about Legionella, as per Norwegian version 


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