The Legal Impacts of COVID-19 in the Travel, Tourism and Hospitality Industry

20 contagion; 4) establish preventive measures in the workplace; 5) manage the risk of importing and exporting more cases beyond our borders; and 6) increase citizen commitment. The transition should be gradual, asymmetrical, in coordination with the Autonomous Communities and adaptable to the necessary changes in orientation depending on the evolution of epidemiological data and the impact of the measures adopted. The “de-escalation” phases will be determined by the situation of each one of the territories in four main areas: 1) strategic capacities, which include strengthened healthcare, an early detection and control capacity for the sources of contagion and reinforcement of collective protection measures; 2) indicators of mobility; 3) economic indicators; and 4) social indicators. The Government has proposed four phases of de-escalation, with certain determinations specified in the Annex of the plan:  Phase 0 or preparation , which includes some relief measures for the population, such as mobility and certain individual sports activities;  Phase I or initial phase , in which the opening of small shops by the previous appointment, the opening of restaurants for the preparation of take-away food and service on terraces maintaining a minimum distance between tables, and tourist accommodation without the use of common areas are allowed;  Phase II or intermediate phase , in which many of the limitations of Phase I are relaxed, such as capacity or the use of common areas; and  Phase III or advanced phase , which allows the opening of all activities, but maintaining measures of security and capacity. The different phases are regulated by the Ministry of Health, as well as Order SND/399/2020, of 9 May, for the relaxation of certain national restrictions in application of phase I, of the PTNN (BOE no. 130), modified by Order SND/440/2020, of 23 May. In this phase, the open-air terraces of the hotel and restaurant establishments are allowed to reopen, limiting themselves to 50% of the tables, with a maximum occupancy of ten people and using single-use tablecloths and disinfectant gel dispensers. In hotel accommodation, the restaurant service is only allowed, for guests and common services such as swimming pools, gyms, spas or children’s areas cannot be used. Order SND/414/2020, of 16 May – also amended by Order SND/440/2020 – regulates the conditions of phase II of the PTNN (BOE no. 138). In this phase, restaurants can now open for