Key Issues and updates
Before you travel
Travel restrictions between states and territories and in some remote areas of Australia are in place to help prevent the spread of COVID-19. Read more about domestic travel restrictions and where to find more information.
It is important you find out about the restrictions and conditions for the place you are travelling to. You should do this before booking or leaving your home.
The Australian aviation industry has developed Domestic Passenger Journey Protocols. These protocols provide clear and consistent guidance to reduce the risk of COVID-19 in domestic airports and on aircraft.
Interstate Border Restrictions
Read more about state or territory travel restrictions:
- Australian Capital Territory
- New South Wales
- Northern Territory
- South Australia
- Western Australia
- Norfolk Island
- Christmas Island and the Cocos (Keeling) Islands
Stay informed and protected
The COVIDSafe app is a tool that helps identify people exposed to coronavirus (COVID-19). This helps us support and protect you, your friends and family. Please read the content on this page before downloading.
Travel advice – Australians should be aware there are numerous domestic and international travel restrictions in place. Consult the Smartraveller website and subscribe for updates or call
the Coronavirus Health Information Line 1800 020 080 for advice. Coronavirus has now been detected in most countries. With some quarantine measures in place, and heightened concerns around travel, international air traffic has been impacted. Major airlines have cancelled connections as governments impose strict travel bans. This will affect not only tourism in Australia but could also impact availability of overseas workers.
Food safety – The U.S. Food and Drug Administration and European Food Safety Authority has confirmed there are no concerns as to the safety of seafood. Nor is there any evidence that food is a likely source or route of transmission of the virus - i.e. Eating seafood did not start the coronavirus epidemic. The CDC believes the origin of the virus is from (live) animal-to-person spread. Many foods were present at the live animal market believed to be at the epicenter of the first outbreak, but it is not suggested that eating products from that market caused the spread. FSANZ is reporting that previous experience with outbreaks of illness due to MERS-CoV, SARS-CoV and other respiratory viruses (e.g. avian influenza) suggest that novel coronavirus may have been transmitted from animals to humans. However, transmission through food is unlikely and there is no evidence of this occurring with novel coronavirus to date. Investigations to identify the source of the outbreak, the extent of spread of the infection, and mode(s) of transmission are continuing. FSANZ will continue to monitor developments and liaise with the Department of Health, the Department of Agriculture, state and territory health authorities and international counterparts to assess the possibility of foodborne transmission of the virus.
- For answers on food safety - the National Fisheries Institute in the United States have developed the Seafood Safety and Covid19 website which provides some helpful information, frequently asked questions (with great authoritative references from international food safety authorities) and key messages, all focused on seafood safety and Covid19.
Cleaning standards - Please find below some information on cleaning standards for Coronavirus provided by the Australian Government Department of Health in response to a member query on what is expected of retailers if there is a direction by a health department to close and clean a store (e.g. if a virus carrier was identified as attending a store, and the advice was to close the store).
The length of time that SARS-COV-2 (which causes COVID-19) survives on inanimate surfaces will vary depending on many factors including the amount of body fluid associated the contamination plus the ambient temperature and humidity of the environment. In general, coronaviruses in droplets do not survive very long on dry surfaces when the droplet of mucus produced by coughing or sneezing dries out.
Because people who sneeze and cough may be present throughout the opening times of the store, frequent cleaning, especially of surfaces and items frequently touched is important. Alcohol-based hand rub stations should be placed liberally around shopping aisles, especially in areas where food stuffs are on display and where frequent touching of produce occurs.
Signs should be considered to ask shoppers to only touch what they intend to purchase. Training staff to encourage use of alcohol-based hand rub as well as coughing and sneezing etiquette should be instituted by company WHS advisors.
The risk when cleaning is not the same as the risk when face to face with a sick person who may be coughing or sneezing.
Cleaning staff should be informed to avoid touching their face, especially their mouth, nose, and eyes when cleaning. Cleaning staff should wear impermeable disposable gloves and a surgical mask plus eye protection while cleaning. Cleaners should use alcohol-based hand rub before and after wearing gloves. Alcohol-based hand rub should also be used after removing the surgical mask and eye protection. The reason for the surgical mask and eye protection, is because even though the virus will not usually become airborne from cleaning, the surgical mask and eye protection acts as a barrier when people inadvertently touch their face with contaminated hands and fingers whether gloved or not.
Simple disinfectants with label claims noting action against viruses can kill the virus making it no longer possible to infect people.
If there is visible body fluid contamination the cleaner should also wear a full-length disposable gown in addition to the surgical mask, eye protection, and gloves. Advice should be sought from your WHS consultants on correct procedures for wearing PPE.