COVID Guidelines for Family camp 2021

Screening

1. Pre-screen – Unvaccinated participants are requested to obtain a negative test not more than 72 hours before the start of camp. In addition, any participant who has a temperature higher than 100.4 or symptoms such as a cough, shortness of breath, diarrhea, fatigue, headache, muscle aches, nausea, loss of taste or smell, sore throat, or vomiting will not be permitted to come to Family Camp. Participants must also verify that they have not been in close contact with a person who has been diagnosed with or suspected of having COVID-19.
2. Initial Screen – All participants will be screened upon arrival at camp. Temperatures will be taken with a no-touch thermometer and questions will be asked, including:

              a) Have you experienced any flu-like symptoms in the past five days?
              b) Have you been in close contact with a person who has been diagnosed with COVID-19?
Anyone who exhibits COVID-type symptoms or answers any question positively will be asked to leave.


COVID RESPONSE PLAN

Sick Participants or Staff Members
Participants and staff members who feel sick must go to the nursing station to be checked. If a participant or member of staff is suspected of having COVID-19, the following will happen:

1. The person will be checked to ensure that they are wearing a face mask and will be isolated from others, in a separate room.
2. If the person tests positive for COVID-19, they will be asked to leave camp as soon as possible. Staff will not be permitted to return to work.
3. Basic contact tracing will be done; those who have been in close contact with the sick person (within 3 feet) for at least 15 minutes in the prior 48 hours will be asked to isolate and take a COVID test.
4. If someone tests positive for COVID, a disinfection crew will remove the person's belongings from their cabin and disinfect the area, as described in the Disinfection section.
5. It will be determined where the sick person has been in the past 48 hours and those areas will also be disinfected.

Facility

1. Signage - Signs with basic hygiene rules (including proper handwashing and physical distancing) will be posted throughout the camp, including at all cabins, the dining hall, and the office.
2. Hand sanitizer and soap – Hand sanitizer pump bottles will be placed just outside each cabin, by the CHED and, at the art room entrance. Soap dispensers will continue to be at all sinks. All dispensers will be checked and filled daily as needed.
3. Airflow – Airflow will be maintained in all common-space cabins through the use of fans. Windows will be open, and fans will be kept running to keep air circulating.
4. Participants are not permitted to visit a cabin that is not their own.
5. Showers and Bathroom - Showers and bathrooms will be used at half capacity at all times. Participants will be asked to wait their turn if the facility is full. A sign will be placed in front of each facility stating the capacity and asking participants to wait their turn.

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FOOD SERVICE

1. Protective gear – Kitchen staff will wear a cloth or disposable mask and disposable gloves while preparing food. They are advised to wear aprons as well, especially when cleaning and disinfecting areas.
2. Hygiene – Kitchen staff will wash hands frequently, including before putting on gloves and after taking them off, after using the bathroom, after touching the face, and before and after eating.
3. Disinfection – High-touch and food preparation areas of the kitchen will be cleaned and disinfected at the beginning and end of the day (if clean already in the morning, disinfection only may be done).
4. Dishwashing – All possible dishware will be put through the dishwasher, which will be inspected daily for proper temperature and proportions of detergent and sanitizer. Usual health codes will be followed for cleaning and drying of dishes. Dishwashers will wear masks and gloves when washing and putting away dishes. Any item that does not fit into the dishwasher will be washed in the sinks using approved cleaning and sanitizing products and drying procedures.
5. Handwashing/sanitation – Participants and staff will use the hand sanitizer dispensers at the Ched on their way in and out.
6. Dining Arrangements – Participants will be asked to keep not less than 3 feet apart from one another.
7. Serving – A serving line will be used. Kitchen staff will serve all food, wearing masks and gloves. Diners will not handle utensils or pick up food other than their own trays or plates.
8. Garbage – Cans will have lids off during the meal, so no one will need to remove the lid.
9. Dining Hall Cleaning – After each meal shift, tables will be cleaned and sanitized by staff using a disinfectant on tables, benches, and all other high touch areas.

CLEANING, DISINFECTION, AND PROTECTION

1. Hygiene

             a. Handwashing – Participants and staff will follow a routine of handwashing with soap and water, for a minimum of 20            seconds, following CDC guidelines for thorough cleaning. 
             b. Hand Sanitizer – Hand sanitizer containing at least 60% ethanol or 70% isopropanol will be used in dispensers in cabins, dining areas, and program areas. 
       2. Protection –
             a. Physical Distancing – Participants and staff will maintain 3-foot physical distance from each other as much as possible. Aids may be used to visually demonstrate this distance. Participants will not be allowed to visit each other’s rooms or sit close to one another in other inside settings.
             b. Face Masks – Participants and staff will wear face masks when interacting with others indoors. 
             c. Cleaning and Disinfection – Camp Shomria will follow the recommended 2-step cleaning and disinfecting procedure. Cleaning involves using detergent and water with a cloth or paper towel to remove dirt and microorganisms. Disinfecting requires the use of an EPA-approved disinfectant, used according to manufacturer’s directions. This usually requires wetting a surface and leaving it to dry naturally. For food-preparation surfaces, disinfectant will be followed by a food-grade sanitizer.
             d. Cheder Ochel (Dining Hall) – A staff cleaning crew will disinfect in the dining hall after each meal. This includes doors and handles, tables, benches, brooms, and garbage can. The floor will be mopped nightly.
             e. Cleaning After a Suspected COVID Case – When cleaning the area of someone suspected of having COVID, mask, gloves, and gown or apron should be worn. Wipe down, bag up, and remove the person’s belongings. Clean their personal area and 12 feet in all directions. Start the furthest in and work your way out. Keep good airflow while working. Focus on horizontal and high-touch surfaces. Include the bathroom and all other places where this person has been for at least 15 minutes, such as the dining hall and art room. Use paper towels and dispose of them and all other cleaning materials after use; they are considered contaminated.
             f. Showers and Bathrooms - Showers and bathrooms will be cleaned and disinfected twice a day.