IFR students will occupy well ventilated shared rooms in the dig house complex and large well ventilated tents, in social pods of 2-3 students. These pods will work together and eat together. Single occupancy isolated sleep spaces can be made available if COVID-19 related circumstances require this.
There are toilets and showers within the dig house complex adjacent to the sleeping rooms and tents. The project has machines for laundry and the laundry service is organized centrally. Maximum occupancy limits will be set on these facilities and suitable spacing guidelines established for users respecting 2m distances.
Rooms and wash/toilet as well as other dig house facilities, including kitchen (which is in its own separate building), will be cleaned regularly by a cleaner hired by the project utilising disinfectants and other COVID-19 related protocols (as advised by University of Liverpool which is engaged in much cutting edge COVID-19 related research).
People will be well spaced in the well-ventilated labs in pods when using lab space. We have a large outdoor roofed work space, but with open sides, in which the swell separated pods can work on material processing. Similarly covered but open sided work areas for flotation and sieving well removed from other work areas can be operated by pods.
Materials that might be contaminated by COVID-19 will be kept isolated until they can be safely disposed of. Up to date advice will be sought on this aspect before the field season.
All participants in a field school, students and staff, will wear masks while indoors (i.e. during lectures, during labs, in shared residential spaces, etc.).
Regular hand washing will be a part of the project’s daily schedule.
Excavation areas are extensive, have tented covers but open sides and are thus well ventilated and separated from each other by 10s of metres. The team pods will thus be well separated during excavation. Some tools will be allocated to individual team members for the project duration but shared equipment (e.g. survey equipment) will be cleaned after each use (a method already successfully used on a Liverpool field school in October 2020).
Catering is carried out by two local cooks preparing Turkish village style food. This is of course halal. We cater for vegetarians, lactose intolerant and gluten free diets.
There is a large open air, but roofed, dining area which can seat several pods respecting Covid19 related distance requirements. Prepared food will be served in shifts to allow COVID-19 distancing requirements. The cooks will be regularly tested, masked and gloved and use disinfected space and utensils and reman socially distant from the team.
Note: our website boncuklu.org gives a flavor of life for the team at the site, you are encouraged to visit the site.