Whitsunday Coast Airport


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Access Guide

  • General Access
  • Communication
  • Vision
  • Hearing
  • Physical - Mobility
  • Physical - Wheelchair
  • Allergies and Intolerances

GENERAL ACCESS

 Offer a range of contact methods for receiving complaints and discussing feedback regarding accessibility issues/barriers.

COMMUNICATION

 Use Plain English / easy read signage and information (includes menus and emergency information)
 Provide clear, concise internal and external directional signage throughout your facility.

VISION

 Have Braille and tactile signage on all information and paths of travel
 Use easy read fonts in our signage and communication materials (Helvetica and Arial)
 Have effective lighting throughout facility.

HEARING

 Have a hearing loop

PHYSICAL - MOBILITY

 Use floors/coverings which are slip resistant, firm and smooth
 Use non-slip tiles in the bathroom or slip resistant matting
 Have grab rails in the bathroom
 Provide seating in common areas including reception area. Seating provided is a variety/range and include some with back rests and arm rests.

PHYSICAL - WHEELCHAIR

 Have step free outdoor pathways
 Have step free access to into our business premise
 Have an accessible public toilet which is unlocked
 Have at least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed
 Have wheelchair accessible transport options available in the general vicinity (provide information on name of the operator, phone and website link to individual providers for private vehicles, community transport train, mini vans, hire cars, buses, taxis, ferry, tram, light rail etc)
 Have a wheelchair accessible toilet
 Have a wheelchair accessible shower and change room
 5 accessible car parking spaces

ALLERGIES AND INTOLERANCES

 Modify our cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)
 Trained staff to respond to allergic reactions
 Adhere to The Food Authority requirements for allergy management in food preparation
 Have equipment to respond to anaphylactic shock such as epipens and defibrillator