Updates
News & Media
20 July 2022 - EU - ESCA’s response on the proposal to ban shisha on outdoor terraces of lounges
16 June 2022 - EU - ESCA’s response to the EU Call for Evidence on tobacco products
7 January 2022 - FRANCE - Le Monde - Flavored smoke, club chairs and chatting: the new habits of shisha bars
29 August 2021 - NORWAY - Our reply to the proposed continuation of the ban on shisha
22 June 2021 - Our reply to the European Commission's Consultation on tobacco taxes
3 June 2021 - Results of Shisha User Research In Spain, KANTAR 2021
6 January 2021 - Read ESCA`s Letter on Taxes to The EU Commission Here
5 January 2021 - ESCA Submits Its Feedback on Shisha Taxes In Europe to The EU Commission
25 December 2020 - EU Commission Launches Pre Consultation on Tobacco Taxes
17 July 2020 - Dubai Allowes Shisha Bars to Reopen
2 July 2020 - Shisha lounge owners warn new city ban will put them out of business
15 July 2020 - New Covid-19 measures for Harrow and Brent shisha bars
27 April 2020 - Flavour Ban For Denmark?
Shisha Industry Best Practices For COVID-19
The COVID-19 pandemic has had an impact on shisha communities around the world where lounges have been forced to close for a significant period of time and this in turn has affected the livelihoods of lounge owners and their employees.
We believe that shisha lounges can operate in a COVID secure way and many are already doing so. It is far more practicable to protect customers in a shisha lounge than in a bar or nightclub serving alcohol.
ESCA guidelines for serving shisha during the COVID pandemic:
Be sure to thoroughly clean the shisha device and bowl with hot water and soap after every single serving.
Use latex disposable gloves before setting up the shisha and filling tobacco in the shisha bowl.
Use disposable hoses only where possible.
The shisha server should not smoke the shisha either for pre-preparation or heat up process before serving to customer. Use an electric starter vacuum pump or allow customers to directly heat the shisha up themselves.
Sharing shisha between customers is not recommended (one shisha for one customer).
Use an electric starter device to start up and purge the shisha. Alternatively, advise customers to start up and purge themselves.
Be sure to follow all local guidelines about social distancing, wearing masks, temperature checks, location sanitisation etc.
