COVID Guidelines for Family Camp at Shomria 2020
SCREENING AND PREVENTION
3. Vendors – Vendors must set up arrival times with an administrator, to avoid coming near families or staff. Camp will request that the same driver come every time. Delivery people must wear masks and gloves while making deliveries to camp, and will be accompanied by a Shomria staff at all times.
4. Visitors - announced guests will be allowed. They will have to contact staff ahead of time, sign a waiver, and will be screened according to the initial screen process.
5. Note on Temperatures – Anyone screened who registers a temperature above 100.4 will be asked to sit 6 feet away from others and wait 15 minutes, and then be re-checked, to avoid false results.
TRANSPORTATION
Families are responsible for transportation to and from Camp Shomria.
COMMUNICABLE DISEASE RESPONSE PLAN
If a family member or staff is suspected of having COVID-19 or other communicable disease based on a screen, the following will happen:
FOOD SERVICE
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. Parents will ensure this happens at these times:
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. They will be used when hand washing is not feasible.
2. Protection
a. Physical Distancing – Parents will help children maintain 6-foot physical distance as much as possible, especially when near other families than their own. Aids may be used to visually demonstrate this distance. Participants will not be allowed to visit each other’s cabins or sit close in other inside settings.
b. Face Mask – In settings where interacting with others within a 6-foot distance for more than 15 minutes, inside the dining hall, for instance, participants and staff will wear face masks, either cloth or disposable. Masks will not be used during physical activity as they inhibit breathing.
c. Gloves – Staff will wear disposable gloves when serving food, performing first aid, cleaning and disinfecting, and other situations when dealing with belongings that have not been disinfected, including packages.
3. Cleaning and Disinfection
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. Shomria may use a number of products that meet qualifications. Disinfecting may also be done with a diluted bleach solution. For food-preparation surfaces, disinfectant will be followed by a food-grade sanitizer.
These products will come pre-mixed in spray bottles. The detergent may be put into a bucket so that a cloth may be used and rinsed back in the detergent. The disinfectant will generally be sprayed onto surfaces from a bottle. It can then be left or wiped off after the designated time. Filling of bottles or buckets will be done by staff. Participants will not handle any cleaning products.
a. Cabins – A staff cleaning crew will go through all cabins each morning and disinfect all high-touch areas. This includes doorknobs, light switches, and parts of beds.
b. Ched (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.
c. Common Equipment – the art specialist will clean the art room gear after each family’s use, according to manufacturer guidelines. An equipment cleaning station will be set up at the room for non-porous items. The camp director will be in charge of this cleaning. Chemical boxes will be stationed in other areas with an appropriate disinfectant for sports equipment. Staff will be trained on what equipment they need to clean themselves when a group has finished using it.
d. Electronics – Electronics may be disinfected with an alcohol-based product. Computers will not be shared.
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. If possible, wait 24 hours. 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. Laundry – If masks, gowns, and cleaning cloths are laundered, a laundry disinfectant will be used. Wash in the warmest possible setting. For all laundry, wear gloves and a mask while handling. Clean and disinfect laundry carts.
g. Showers and Bathrooms -Will be cleaned and disinfected twice a day.
ACTIVITIES
Activities have been altered where needed to assure physical distancing and to keep participants separate.
GROUP
Shomria’s Family Camp program model is uniquely conducive to the changes recommended for preventing disease transmission. During activities, participants stay in one small group of 10-20 with 2 staff who remain with that group for the whole time. This is in line with the CDC recommendation to limit any spread of contagion.
STAFF
Here are the safety measures in place to ensure a healthy and virus-free staff:
Extra Training – Staff will receive specific training on all of these protocols, so they may uphold them.
TRAINING
All staff will be trained in all pertinent procedures for preventing disease transmission and cleaning and disinfecting properly. They will be instructed in which parts of the process are their responsibility. Staff will be trained in how to introduce these new routines to children effectively and how to uphold standards while maintaining a positive camp environment.
COMMUNICATION
We will maintain frequent communication and transparency with family and staff.
SCREENING AND PREVENTION
- Pre-screen – Parents are requested to record a daily screening: checking temperature and symptoms for 5 days prior to Family Camp at Shomria, including a fever over 100.4, cough, shortness of breath, diarrhea, fatigue, headache, muscle aches, nausea, loss of taste or smell, sore throat, or vomiting. Parents must verify that their camper has not been in close contact with a person who has been diagnosed with or suspected of having COVID-19.
- Initial Screen – All participants will be screened on arrival at camp. Temperatures will be taken with a no-touch thermometer and questions will be asked: Temperatures will be taken with a no-touch thermometer and questions will be asked:
- Have you experienced any flu-like symptoms (see above)
- Have you traveled internationally or nationally to a COVID-19 hotspot?
- Have you been in close contact with a person who has been diagnosed with or suspected of having COVID-19?
3. Vendors – Vendors must set up arrival times with an administrator, to avoid coming near families or staff. Camp will request that the same driver come every time. Delivery people must wear masks and gloves while making deliveries to camp, and will be accompanied by a Shomria staff at all times.
4. Visitors - announced guests will be allowed. They will have to contact staff ahead of time, sign a waiver, and will be screened according to the initial screen process.
5. Note on Temperatures – Anyone screened who registers a temperature above 100.4 will be asked to sit 6 feet away from others and wait 15 minutes, and then be re-checked, to avoid false results.
TRANSPORTATION
Families are responsible for transportation to and from Camp Shomria.
COMMUNICABLE DISEASE RESPONSE PLAN
If a family member or staff is suspected of having COVID-19 or other communicable disease based on a screen, the following will happen:
- They will be asked to put on a face mask and will be isolated from others, generally in a separate room.
- They will be asked to leave camp as soon as possible. Staff suspected of illness will work with camp management to either leave camp or be isolated if leaving is not feasible. They may not return to work
- All other families will be notified and asked to leave as soon as possible.
- Basic contact tracing will be done on-campus; those who have been in close contact with the participant (within 6 feet) for at least 15 minutes in the last 48 hours will be asked to isolate.
- If the family finds out that one of their members has COVID-19 they will make sure to notify camp. All families and staff, as well as the local health department, will be notified to allow proper contact tracing as recommended by the CDC.
- A trained disinfection crew will remove the participant’s belongings from their tzrif (cabin) and disinfect the area, as described in the Disinfection section.
- It will be determined where the participant has been in the past 48 hours and those areas will also be disinfected.
- Signage - Signs with basic hygiene rules (including proper handwashing and physical distancing) will be posted throughout campus, including at all cabins, the dining hall, and the office.
- Hand sanitizer and soap – Hand sanitizer pump bottles will be placed just outside each cabin, by the dining hall doors 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.
- Airflow – Airflow will be maintained in all cabins through the use of fans. Depending on weather conditions, windows will be open and fans running, to keep air circulating.
- Cabins – Participants will be asked to stay with their family and will not be allowed to move from one cabin to the other during their stay. Additionally, they may not visit another cabin throughout the day.
- Showers and Bathroom - 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.
FOOD SERVICE
- Staff - All kitchen staff will be screened at the beginning of their shifts by administrative personnel. Any staff who has a positive result will be asked to leave. Camp will have a planned back-up to cover any staff who are out sick.
- 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.
- 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.
- 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).
- Utensils, pots and other cookware – Efforts will be made to not share kitchen equipment or to sanitize between users.
- 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.
- Handwashing/sanitation – Families will use the hand sanitizer dispensers at the dining hall doors on their way in and out.
- Dining Arrangement – Each family will have their own table. The tables will be separated by at least 6 feet. Families will be encouraged to eat on tables outside when the weather allows.
- Serving – A serving line will be used, parents will help children stay 6 feet apart. Staff will serve all food, wearing masks and gloves. Diners will not handle utensils or pick up food.
- Condiments – In most cases, condiments will be served in individual packets. When a squeeze bottle or bowl is required, staff will serve, wearing gloves.
- Special diets – a parent will approach the kitchen to retrieve special diet plates, staying 6 feet apart from other participants. They will wear a mask and gloves.
- Garbage – Cans will have lids off during the meal, so no one needs to remove them.
- Water bottles – Participants will be encouraged to carry their personal water bottles. These may be filled at the cooler. A parent will turn the water on and off, wearing a glove.
- 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. Parents will ensure this happens at these times:
- Before meals
- After using the bathroom
- After entering the cabin
- After using common items, like sports equipment
- After coughing, sneezing or nose-blowing
- Wet hands; turn off the water
- Lather with soap, including the back of hands and fingers
- Scrub for at least 20 seconds
- Rinse under clean running water
- Dry with a paper towel or personal towel
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. They will be used when hand washing is not feasible.
2. Protection
a. Physical Distancing – Parents will help children maintain 6-foot physical distance as much as possible, especially when near other families than their own. Aids may be used to visually demonstrate this distance. Participants will not be allowed to visit each other’s cabins or sit close in other inside settings.
b. Face Mask – In settings where interacting with others within a 6-foot distance for more than 15 minutes, inside the dining hall, for instance, participants and staff will wear face masks, either cloth or disposable. Masks will not be used during physical activity as they inhibit breathing.
c. Gloves – Staff will wear disposable gloves when serving food, performing first aid, cleaning and disinfecting, and other situations when dealing with belongings that have not been disinfected, including packages.
3. Cleaning and Disinfection
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. Shomria may use a number of products that meet qualifications. Disinfecting may also be done with a diluted bleach solution. For food-preparation surfaces, disinfectant will be followed by a food-grade sanitizer.
These products will come pre-mixed in spray bottles. The detergent may be put into a bucket so that a cloth may be used and rinsed back in the detergent. The disinfectant will generally be sprayed onto surfaces from a bottle. It can then be left or wiped off after the designated time. Filling of bottles or buckets will be done by staff. Participants will not handle any cleaning products.
a. Cabins – A staff cleaning crew will go through all cabins each morning and disinfect all high-touch areas. This includes doorknobs, light switches, and parts of beds.
b. Ched (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.
c. Common Equipment – the art specialist will clean the art room gear after each family’s use, according to manufacturer guidelines. An equipment cleaning station will be set up at the room for non-porous items. The camp director will be in charge of this cleaning. Chemical boxes will be stationed in other areas with an appropriate disinfectant for sports equipment. Staff will be trained on what equipment they need to clean themselves when a group has finished using it.
d. Electronics – Electronics may be disinfected with an alcohol-based product. Computers will not be shared.
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. If possible, wait 24 hours. 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. Laundry – If masks, gowns, and cleaning cloths are laundered, a laundry disinfectant will be used. Wash in the warmest possible setting. For all laundry, wear gloves and a mask while handling. Clean and disinfect laundry carts.
g. Showers and Bathrooms -Will be cleaned and disinfected twice a day.
ACTIVITIES
Activities have been altered where needed to assure physical distancing and to keep participants separate.
- Fields - Families will be reminded of physical distancing and mask-wearing when playing.
- Art Room - The art teacher will make sure to disinfect and clean all materials and supplies before use and confirm mask-wearing and handwashing upon entrance. She will not admit more than ten visitors to the room at a time.
- Afternoon activities (Peulot) - Will take place outside. In case of rain, they will take place under a pagoda with proper mask-wearing.
- Evening activities - Will be outside. In the case of rain, activities will be adjusted to follow physical distancing and mask-wearing rules.
- There will be no use of the pool this summer. Families will receive a list of recommended hikes and swimming locations in the area.
GROUP
Shomria’s Family Camp program model is uniquely conducive to the changes recommended for preventing disease transmission. During activities, participants stay in one small group of 10-20 with 2 staff who remain with that group for the whole time. This is in line with the CDC recommendation to limit any spread of contagion.
STAFF
Here are the safety measures in place to ensure a healthy and virus-free staff:
Extra Training – Staff will receive specific training on all of these protocols, so they may uphold them.
TRAINING
All staff will be trained in all pertinent procedures for preventing disease transmission and cleaning and disinfecting properly. They will be instructed in which parts of the process are their responsibility. Staff will be trained in how to introduce these new routines to children effectively and how to uphold standards while maintaining a positive camp environment.
COMMUNICATION
We will maintain frequent communication and transparency with family and staff.
- Parents – In case of an incident, families will be notified. All families will receive these current guidelines.
- Staff – The camp director will keep staff informed of changed protocols, pertinent outside guidance, and any incidents. Staff will receive these guidelines.
- Children – We want to minimize anxiety among children while remaining honest. Staff will teach new procedures and then COVID will generally not be discussed.
