2020 Coronavirus Preparedness Plan for The Kids Cooking School

by | Jun 9, 2020

This plan is an ongoing effort to document how the Kids Cooking School implements frequently changing recommendations by MDH and CDC in response to the COVID-19 pandemic in 2020.

Contents

Reopening Guidelines

Who Can Attend Classes

Personal Hygiene

Physical Distancing

Personal Protective Equipment (PPE)

Stations & Supplies

Cleaning & Disinfecting

Procedures If Students Become Sick While At Camp

Sources

Reopening Guidelines

  • Reopening guidelines will follow applicable state and local orders for Minnesota, Anoka County, and the City of Circle Pines.
  • Students and staff are required to follow the directives of this document, to the best of their ability, at all times.

 

Who Can Attend Classes?

  • Students and staff at higher risk for severe illness should consult with their doctor before attending camp. The physical size of the classroom does not allow accommodations for a separate high-risk group, as directed by the CDC and MDH.
  • Students and staff will submit a health assessment form prior to arrival. Students and staff that reply yes to any screening question or have a temperature above 99 degrees will not be admitted.

 

Personal Hygiene

  • Everyone is required to wash their hands upon arrival.
  • Everyone must wear a mask and an apron.
  • Everyone must wash and/or sanitize their hands throughout the day, including but not limited to before/after bathroom breaks, lunch breaks, and cooking.
  • Hand sanitizing spray/gel is provided at each station.

 

Physical Distancing

  • Group sizes will be limited to 8 students and 2 staff to maintain the 6’ physical distancing guideline.
  • Students will be trained to remain 6’ apart at all times. This requires a level of maturity that might be difficult for some students. Students who repeatedly risk the safety of other students will be sent home for the day. Returning to camp will be determined by the Executive Director.
  • Students will eat lunch at their station or outside, weather permitting.
  • Physical distancing is required both indoors and outdoors.

 

Personal Protective Equipment (PPE)

  • Students will be supplied with fabric masks and aprons upon arrival at camp.
  • Staff will wash and sanitize PPE each night.
  • Students will take home their mask at the end of camp, but not each day.
  • Masks will always be worn. There may be times when it is safe to lower masks. Students will be trained with the phrase “Mask Up” as a reminder.
  • Staff will wear an apron and fabric mask during cleaning, and will add gloves as determined by the cleaning product manufacturer.
  • Gloves are not required in general unless the skin has a laceration or as needed for food safety. Hand washing is a better defense than gloves.
  • Masks and aprons will be removed and immediately placed in a laundry hamper. Staff are trained on proper laundering of masks and aprons.

 

Stations & Supplies

  • Each student will have their own station with individual ingredients and tools. In some cases, staff will be required break the 6’ barrier to distribute ingredients or hand equipment to a student. In these cases, staff will maintain appropriate PPE and sanitize their hands before and after breaking the barrier.
  • Each station is at least 6 feet in diameter.
  • Periodically, and as little as possible, students will break the 6’ barrier while passing a station to move to another part of the classroom. All students will be required to wear their masks and apron when moving about the classroom.

 

 

Cleaning & Disinfecting

  • Students Clean, Staff Disinfect.
    • Students are supplied with paper towels, a spray bottle of soapy water, and a spray bottle of clean water each morning to clean their station throughout the day.
    • Staff will wear gloves to disinfect all surfaces according to product directions (using the approved agents listed by the CDC) throughout the day as necessary and at the end of the day.
    • Typical touched surfaces include, but not limited to:
      • Tables
      • Shelving units
      • Door knobs
      • Light switch plates
      • Countertops
      • Appliances
      • Trash bins and dish bins
      • Handles
      • Faucets and sinks
      • Phones, including cell phones
      • Keyboards
      • Keypads
      • Computer, tablet, or phone screens
      • Bathrooms are cleaned by maintenance professionals daily.
    • Staff wear aprons and fabric masks during cleaning and add gloves as determined by the cleaning product manufacturer.
    • Staff will avoid handling student belongings. Students will handle their own belongings and keep them at their station in a designated metal basket. For this reason, bag lunches are required. Do not send any reusable containers other than a water bottle.

 

Procedures If Students Become Sick While At Camp

  • Students are screened upon arrival at camp. Those who do not pass the screening will not be admitted. Parents will be required to answer the following questions:
    • Has your student or anyone in your household been knowingly exposed to COVID-19 in the past 14 days?
    • Does your student or anyone in your household have a cough, runny nose, shortness of breath, muscle aches, sore throat, loss of taste or smell, nausea or vomiting in the last 5 days?
    • Staff will take the student’s temperature.
    • The information asked during screening will not be recorded.
  • Students and staff are required to stay home if they have any signs of the symptoms listed in the health screening.
  • If symptoms develop during the day at camp, students and staff will be sent home immediately.
  • Students who are sent home may not return until a negative COVID-19 test result is provided by the parent. Camp staff do not have access to testing.
  • Staff will consult with the CDC if a parent reports a positive case of COVID-19.
  • If parents notify staff of a positive case of COVID-19…
    • Staff will in turn notify the parents of all students and staff that were exposed to the positive patient.
    • Staff will immediately begin disinfecting the entire cooking school. Once it has been appropriately disinfected, it can be reopened.

 

Sources

 

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