Whitsunday Coast Airport

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