SB2W Family Camp 2020

1.0 Communication

PREPARATION

• The following team has been assembled to effectively address all protocols and policies, as well as questions and concerns related to the COVID-19 pandemic: Kent Biery, Eric Johnston, Dan Saxton, Alyssa Foldesy, Dr. Krissy Simeonsson, Dr. Drew Hall

• We will distribute our complete Family Camp/COVID-19 Operation Plan with local public health authorities, camp staff and camp families according to ACA Field Guide best practice, as well as posting this information on our website at the following link: www.sb2w.org/family-camp-COVID19/ 

• We will utilize relevant information from Centers for Disease Control and Prevention (CDC), World Health Organization (WHO), and/or other accredited health agencies. Information will be posted in appropriate places where intended audiences can be reached. Examples include: COVID-19 information, Handwashing, Cough etiquette, Symptoms associated with COVID-19, Stop the spread of germs, and Physical distancing

FAMILIES AND STAFF – PRIOR TO CAMP

• Communicate Family Camp/COVID-19 Operation Plan via email and website to families and staff.
• Request families and staff follow guidelines for SB2W Family Camp Pre-Camp Screening Form (see attached).
• Recommend families assess all campers planning to attend family camp to determine if they would be People Who Are at Higher Risk for Severe Illness. They should consult a medical professional to determine if attendance is acceptable. Families exhibiting COVID-19 symptoms should stay home. Staff will be required to make similar assessments.
• During Staff training, all staff will receive guidance and materials, including this ACA Field Guide. They will be informed of workplace controls, use of PPE, and individual roles.
• Families will complete an SB2W Family Camp registration form and remit with signed waivers for adults and minors (see Addendum).

FAMILIES AND STAFF – DURING CAMP

• We will communicate directly with families during their time here on property.
• Staff will participate in weekly update trainings and Q&A with camp leadership.

VENDORS – DURING CAMP

• Communicate applicable precautions and protocols to use while making deliveries.

3.0 Screening and Initial Response for Families and Staff at SB2W Family Camp

• Implementation of Three Phases of Screening for Families and Staff: Pre-Screening, Initial Screening and Ongoing Screening.

PRE-SCREENING

• All Families and Staff will be required to complete pre-screening form (See “SB2W Family Camp Pre-Camp Screening Form” in Addendum). If a family camper or staff member is flagged during the pre-screening process, we will follow our CDP.

INITIAL HEALTH SCREENING

All Families and Staff will undergo initial screening. We will:

• Take each staff/family member’s temperature with a touchless infrared thermometer upon arrival at camp.

• Ask the staff/family camper to confirm that they do not have fever, shortness of breath or cough.
• Make a visual inspection of the staff/family for signs of illness which could include flushed cheeks, rapid breathing or difficulty breathing (without recent physical activity) or fatigue.
• If a family camper or staff member is flagged during the initial screening process, we will follow our CDP.

ONGOING SCREENING

• Initial health screening steps will be repeated daily for families members/staff during camp.

• If a family camper or staff is suspected to have COVID-19 based on this assessment, camp will follow our CDP.

3.1 Preventing Spread

• Print material from the CDC on COVID-19 and social distancing will be displayed in all applicable areas of camp.

HAND HYGIENE

• All hand washing best practices will be implemented for families, staff and food service workers.

PHYSICAL DISTANCING

• Using cohorts at family camp will be primary means of limiting spread, but social distancing and masking will also be utilized when necessary.

5.0 Food Service

ADMINISTRATION

Policy

• We will instruct kitchen employees to report any COVID-19 symptoms to supervisors.
• We will encourage sick employees to stay home.
• If an employee reports symptoms during work, we will send them home immediately and clean and disinfect their workstation (which may include the entire kitchen), and consider fellow cooks within their vicinity potentially exposed. We will then Implement next steps from the camp’s communicable disease plan (CDP).
• If an employee is confirmed to have COVID-19, inform employees of their potential

exposure, while maintaining confidentiality. Implement next step from camp’s CDP. 

Planning and Preparation

• Head cook will maintain an adequate stock of disposable gloves, facemasks, and cleaning supplies.
• Provide staff with access to soap and clean running water, disposable gloves, and facemasks.
• Staff trained in proper hand washing and control procedures implemented by the camp.
• Cleaning staff will use U.S. Environmental Protection Agency (EPA) approved disinfectants.

Operations and Configuration

• Head cook or Supervising cook will screen food service employees and assess their symptoms prior to starting work each day, in compliance with ongoing screening.
• We will clean and disinfect the dining area between meal times.
• Breakfast, lunch and dinner will be served in the dining hall utilizing social distancing. 
• One family per table in the dining hall with tables spaced at least 6 feet apart.
• Families will be assigned the same table so they occupy the same space at each meal.
• All meals in the dining hall will be served family style.
• Families will be directed to seating in the dining hall to maintain physical distancing between themselves and others while finding their seats
• The dining hall entrances will have decals on floors six feet apart to denote distancing
• Alcohol-based hand sanitizer dispensers containing at least 60% alcohol will be stationed at the entrance of the dining facility.
• We will remove trash can lids in both the kitchen and dining area for ease of disposal.
• An individual’s personal water bottle will not be refilled in the kitchen area. 
• We will post signs reminding families of the guidelines such as washing hands, maintaining social distance, using assigned seats, etc. 
• Tables and counters will be left clear to allow for effective cleaning and sanitation.
• There will be no use of condiment dispensers. Condiment packets or small

containers alongside the prepared meal will be used instead.

• Individual servings of beverages will be used.
• Encourage eating with utensils rather than hands as much as possible.

FOOD SERVICE WORKERS – (This will be posted in kitchen and given to all cooks)

Prior to Work

• Shower before work
• Trim and file fingernails
• Remove nail polish or false nails.
• Wear clean clothes or clean work uniform
• Wear appropriate and clean footwear.

General Considerations

• Do not work if you are sick or showing flu-like symptoms
• Wear disposable gloves and avoid direct bare hand contact with food.
• Do not wear watches bracelets or rings
• Wear a facemask or cloth face covering
• Wear an apron at all times
• Maintain a physical distance and increased spacing from other food preparation workers whenever possible.
• Wash hands with soap and water for at least 20 seconds before and after work and breaks; after using the bathroom, blowing your nose, coughing, sneezing, or touching frequently touched surfaces; and before preparing food. Incorporate fingernail brush
• Cover your cough or sneeze with a tissue, throw it away, and wash your hands immediately.
• Avoid touching your eyes, nose and mouth.

Food Preparation

• We will utilize existing best practices for food preparation and storage apply (Servsafe)
• Coronavirus is not foodborne, but food service workers who are infected can transmit the virus to coworkers or diners
• Follow the four key steps to food safety: Clean, Separate, Cook, and Chill
• Even while wearing gloves, use clean utensils, such as tongs, spoons, etc., instead of gloved hands to prepare food as much as possible.

Cleaning and Disinfecting

Food Contact Surfaces

• Use soap or detergent and water to wash food contact surfaces (i.e., dishware, utensils, trays, food preparation surfaces, beverage equipment) then rinse after use.
• Disinfect food contact surfaces before food preparation using disinfectants that appear on EPA’s Registered Antimicrobial Products for Use Against Novel Coronavirus SARS-CoV-2, and according to manufacturer instructions.
• Let dishware and equipment air dry; do not dry with towels.
• Ensure that dishwasher machines are operating within the manufacturer’s specifications and that appropriate water temperatures, detergents, and sanitizers are being used.

Non-Food Contact Surfaces

• Clean and disinfect frequently touched non-food contact surfaces in the kitchen and dining area at least daily.
• Clean and disinfect the dining area and commonly touched surfaces before and after each use.
• Clean and disinfect non-food contact surfaces in the kitchen and dining area’s commonly touched surfaces (e.g., counters, tables, chairs, etc.) daily
• If hard soft/porous and non-porous surfaces are visibly dirty, clean them with detergent or soap and water before disinfecting using:
  • EPA Registered Antimicrobial Products for Use Against Novel Coronavirus SARS-CoV-2
  • Diluted household bleach products, according to suggested mix
  • Alcohol-based solutions containing at least 70% alcohol.

• Remove and dispose of gloves, facemasks, and gowns/aprons (if applicable) immediately after cleaning and disinfecting or when visibly soiled.
• Immediately after cleaning and disinfecting (and before taking breaks), wash hands using soap and water for at least 20 seconds at handwashing station
• Immediately launder aprons worn using the warmest appropriate water and dry completely. Wash hands immediately after handling dirty laundry.
• CDC guidance on cleaning and disinfecting will be reviewed periodically to keep up with any changes to protocols or procedures.

CAMPERS AND STAFF AT MEALS – Follow Guidelines in Food Service Operation section

5.1 Canteen or Camp Store

• SB2W does not have a canteen, but the camp store will be open for 1 hour after lunch and 1 hour after dinner each day.
• Families will be encouraged to social distance in line using decals on office deck.
• Camp store staff will remain behind partially opened window when working in store.
• Purchases in the camp store will be recorded for each family and the account totaled at the end of the family camp for single payment. Families will be encouraged to use electronic payment or one check. No cash or coin will be exchanged.

7.0 Activities

ADMINISTRATIVE

General Guidance

• Activities will be assigned to prevent the mixing of family cohorts.
• All activities will operate under the best practices in the ACA Field Guide.
• All activities will be run outdoors and limited to those that can be done with proper physical distancing (e.g., canoe, archery, paddle board).
• As stated in Sections 1.0 and 4.2, all activities will include:
  • Proper signage from the CDC.
  • Hand sanitizing stations for usage before and after the activity.
  • Staff instructions and reminders on physical distancing and good hygiene practices.
• All shared items and equipment (e.g., bows and arrows, tennis rackets, paddles) will be properly cleaned and disinfected after a family finishes an activity, per Section 6.0 Cleaning and Disinfecting.
  • As stated in Section 4.2, families will be encouraged to bring their own PFDs, and if not they will be provided with their own dedicated PFD for the session.
• Water fountains around the property will be turned off and families will be encouraged to use individual refillable water bottles.

SAFETY

• Adequate staff will be available to ensure camper safety, while still maintaining physical distancing.
• If emergency care or first aid/CPR is needed and physical distancing cannot be maintained, we will follow normal camp procedures.
• As stated in Section 1.0, staff will be trained on camp operations and safety plan.

OUTDOOR ACTIVITIES

Sports and Range Activities

• When feasible, dedicated sports equipment (e.g., basketballs, soccer balls) will be provided for each individual family for the camp session.  This equipment will be cleaned and disinfected upon the completion of the session.
• All activity equipment (e.g., bows and arrows, tennis rackets) will be cleaned and disinfected after a family finishes an activity, per Section 6.0 Cleaning and Disinfecting.

High Adventure Activities

• The High Adventure Activities available for family camp sessions will be limited to Zip-Line, Climbing Wall, and Ropes Course.  
• A set of dedicated harnesses will be assigned to each family for the camp session.  These will be cleaned and disinfected upon the completion of the session.
• Our High Adventure Operators will be prepared to wear masks to ensure the comfort and safety of all participants.

Aquatics and Small Crafts

• The swimming pool will be properly operated, maintained, and disinfected, as stated in Section 4.2.
• Lake activities (canoe, paddle board, water ski, and sailing) will be operated under the guidance of trained staff, as stated in Section 4.2.

Wilderness Activities

• There will be no wilderness trips, or any activities that will require transportation.  
• Hiking paths on property will be available for individual family use.
• Biking paths on or adjacent to camp property will be an activity option for families, and will be guided by trained counselors.  These guides will maintain proper distancing from participants.
  • Camp will provide bikes and helmets, which like all other activity equipment will be cleaned and disinfected after each use.

Other Activities

• The Crafts activity will operate on the outdoor porches when possible.
  • Each family will have dedicated supplies and materials.
  • Families will be able to use equipment (e.g. drills, saws) inside the Crafts Lodge while wearing a mask.  
    • Counselors will be available to provide materials and instruction, and will also be wearing a mask during this activity.
    • Equipment will be cleaned and disinfected after a family finishes the activity.
• The Games Lodge will be available on a limited basis.  Staff will be on hand to clean and disinfect equipment after use.

9.0 Transportation 

• Not Applicable for Family Camp

11.0 Supplies

Suggested Camp Supplies and materials for 2020 Camp Season. These items include:

• Hand soap – Anticipating an order of approximately 50% more than a typical camp season.

• EPA approved cleaners – Already ordered and received gallon of disinfectant to determine lead time. Anticipating an order of approximately 100% more than a typical camp season.
• Hand sanitizer supplies and stations – Local vendor Guy Chemical has committed to supply all of our need for the summer on demand.
• Surface cleaning and disinfectant wipes – Anticipating and order of approximately 100% more than a typical camp season. 
• Paper towels- Anticipating an order of approximately 50% more than a typical camp season.

• Cleaning spray bottles 

Camp Medical Staff Personal Protective Equipment (PPE) Supplies.

• ACA and EH&E do not anticipate that camps will need a large supply stock of these items but enough for onsite Medical Staff to use if needed to attend to a Covid-19 symptomatic individual.
  • Disposable surgical masks – 50 per medical staff member 
  • Nitrile exam gloves – 200 per medical staff member. 
  • Disposable gowns – 50 per medical staff member. 
  • Face shields – 2 per medical staff member 
  • Covered medical waste disposal bin – 1 per office or exam room
  • Adequate thermometers – (Already have touchless Infrared thermometers)