Reopening Operations in a Pandemic Shut down On March 16 as the - PDF document

Reopening Operations in a Pandemic Shut down On March 16 as the Governor closed places of public accommodation. We offered takeout food for the rest of the week while guests were still on property. We then furloughed all but a handful of staff and put the ski are to bed. 1

Plan Development • Essential & Nonessential Business • Governors Office • Developed Strategies • Training • Implementation In Minnesota While essential businesses such as banks and grocery stores were allowed to remain open. Restaurants were allowed to be open for takeout and delivery only. Nonessential business remained closed. In May as Industry Associations worked with Governor's office to establish guidelines to reopen their businesses we started planning to reopen for summer. We developed our strategies on what we could open and couldn't open. The golf associations worked with the Governors office to get courses open. On May 18 th the governor allowed some outdoor recreation activates to open up including golf. We opened our Mountain Bike operations on Labor Day weekend Working with the Minnesota Ski Areas Association we planned for our summer operations and opening our lift served mountain bike trails. We started training employees on new cleaning and sanitizing programs and worked to secure supplies for reopening 2

Pandemic Plan Be prepared to revise regularly! We used a template from the state and supplemented it with information from the NSAA Playbook, the CDC, and the NSP. Our Goals were to; • Maintain business operations • Keep our employees safe at work ‐ prevent and reduce transmission among employees • Create an environment where guests felt safe Guidelines change quickly. Be prepared to revise your plan regularly! 3

COVID‐19 SUPERVISOR Person in charge of Covid‐19: • Supplies • Signage • Training • Plans We identified one person to be in charge of overseeing and coordinating Covid‐19 supplies, signage, training, plans, etc. All requests and concerns were funneled through that person. This simplified and streamlined the daunting process of putting all the pieces back together to re‐open. 4

Employees All employees at the resort should understand how and why to implement procedures that will reduce the risk of being exposed to illnesses that may occur in the workplace. Early on protocols and the way we did business was changing almost daily. Be ready to train and retrain! 5

Employees • Fear • Anger • Not wanting to return to work • Disregard • Spread of misinformation Some employees will be frightened about work and contracting disease from other. Some employees will feel that Covid‐19 is a hoax, and they should not be required to wear a mask, social distance, or sanitize surfaces. Misinformation and rumors about Covid‐19 will spread regularly. Be ready to provide ongoing information and training. We have certainly reached a point of COVID fatigue and just want things to back to the way they were. Now we need to stay even more vigilant now. 6

Staggering Shift and Break Times Staggering shift times and break times to reduce the number of employees interacting at the same time in locker rooms and break areas. If groups of employees can always be scheduled together, it will reduce the number of affected employees if one gets sick. 7

EMPLOYEE ILLNESS Sick employees should NOT report to work. Employees who live with someone or have come in contact with someone who has Covid‐19 or symptoms of Covid‐19 should NOT report to work. If an employee becomes ill during the work shift, he/she should tell the supervisor immediately. He/she is relieved of work duties for the day and the workspace, tools are sanitized. 8

HEALTH SCREENINGS Employees are screened when they arrive at their work shift. Temperatures are taken with a non‐contact thermometer and employees are asked if they are experiencing any Covid‐19 signs or symptoms. Results are recorded on a spreadsheet. If the employee records a fever of 100 or more or any Covid‐19 symptoms, they are to be sent home and must contact their healthcare provider. 9

Returning to Work Return to work when: • No fever for 3 days • No respiratory symptoms for 3 days • 10 days since symptoms began Check State Guidelines Early return if a medical doctor: • Confirms no Covid‐19 • Provides written release for return to work Ill employees may return to work: if they have no fever for at least 3 days without taking medication AND any symptoms have ceased for 3 days AND it has been at least 10 days since the onset of symptoms. Early return can take place if: a doctor confirms that your symptoms were NOT covid‐19 related AND the doctor provides a written release for your return to work OR a negative Covid‐19 test is provided. Be sure to explain the policy all employees. If an employee calls in sick just to get a day off and their reported sickness includes any Covid‐19 symptoms, there are negative consequences. 10

Illness Prevention ‐ Hygiene Employees are trained to help prevent illness by: frequent handwashing (use soap and water when possible and scrub hands for up to 20 seconds); covering coughs and sneezes with tissue or using elbow; and trying not to touch your face. 11

Illness Prevention ‐ Hygiene We have hand sanitizer at all POS and strategically located in guest and employees areas. We have more hand sanitizer stations on order. We plan to use these for events. 12

Social Distancing We used online payments only at the beginning of the summer season. We now have guests come inside to our retail shop to get their mountain bike tickets or scenic chair ride tickets. Guests can sign their waiver on‐line using 1‐Risk. 13

Social Distancing We have signs on the floor indicating where guests can stand to wait. We have arrows indicating entrances and exits to some areas. Some rooms have maximum occupancy signs. 14

Meeting and Break Rooms X X Meeting and break rooms are posted with the maximum number of people allowed in the room in order to maintain social distancing. Xs are placed on the floor in employee areas showing where chairs or tables are allowed to be placed. 15

STAFF MEETINGS The majority of our staff meetings take place via ZOOM. 16

FOOD AND BEVERAGE • 50% Tables / Chairs • Creative Outdoor Seating • Tables 6’ apart 50% of tables and chairs were removed. Tables are placed a minimum of 6’ apart. Minnesota’s limit is 250 people in dinning area no matter what the capacity. 17

Menus Menus are disposable. We also use QR codes that are posted on the tables and lead the customer to the menu via their cell phone. On our patios, the menus are also posted on large banners. 18

FOOD AND BEVERAGE • Disposable Service Wear • Individual packets of condiments Service wear is disposable, but can still look nice. Condiments are served in individual packets with NO self service. 19

FOOD AND BEVERAGE • Self service beverages eliminated • All beverages sold in bottles • All drinks in restaurants are served in plastic. NO refills in the same cup. Self service beverages have been eliminated. In restaurant, water is served in plastic cup. There are NO refills. A new glass of water is brought to the customer. 20

Sanitizing • High touch surfaces are cleaned regularly • Sanitizing sheet is posted • All employees are responsible All high touch surfaces are being cleaned regularly. Each area has a cleaning sheet posted. All employees are to share the responsibility. 21

Equipment and Tools If possible, each employee is assigned their own vehicle/equipment for the day. Tools and equipment are to be wiped down after each use. 22

SANITIZING • Some areas are restricted or temporarily closed We have restricted access to some parts of the chalet in order to reduce the amount of sanitizing needed regularly 23

CHAIR LIFTS • 6’ distancing marked in lift line • Chair is disinfected at top and dries on the way down For our summer mountain biking and scenic ride operations, we have lift line signage indicating 6’ of distancing. The lift attendant at the top of the lift sprays the chair with disinfectant and it dries on the way down. 24

PATROL • Limit people in aid room • Masks for patrollers • Masks for patients • Sanitize all equipment after patient leaves The patrol break room has a limit of 7 people. Patroller family members have been asked to set up in the chalet. All patrollers are provided with a KN95 masks and eye protection. Patrollers are to have a mask on when interacting with patients. Extra disposable masks are available for patients and family members of the patient. When the patient is discharged all equipment and bedding is sanitized. Patrollers must follow the same covid‐ 19 guidelines that all employees follow. 25

FACE COVERINGS • MN mandates • Signs on each building entrance Minnesota mandates that anyone entering a public building wear a face covering. We have placed signs on all building entrances. 26