Coronavirus disease 2019 (COVID-19) is a respiratory illness caused by a virus called SARS-CoV-2. Symptoms often include cough, shortness of breath, fever, chills, muscle pain, sore throat, or new loss of taste or smell. The virus is thought to spread mainly from person-to-person:

• Between people who are in close contact with one another (within about 6 feet)
• Through respiratory droplets produced when an infected person coughs, sneezes, or talks.

Recent studies indicate that the virus can be spread by people who are not showing symptoms. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their own mouth, nose, or possibly their eyes.

Introduction

The health of our citizens, including transport workers and passengers, remains the key priority. Particular consideration should be given to vulnerable populations, such as the elderly and those with underlying medical conditions, in full respect of their privacy. The easing of travel and operational restrictions should therefore be gradual to protect public health and ensure that transport services can re-adjust to increase passenger volumes.

The restoration of public transport services will be fully dependent on the phased approach to relax containment measures and should remain fully aligned and consistent with public health policies and guidelines.

The Public Service vehicle fleet in the Turks and Caicos Islands consist three main classes of services mainly Taxis, Private Transfer and Community Cabs. A fourth class which is not as prevalent as the first three, is the Private charter vehicles which are licensed to carry 20 or more passengers and is used mainly for island tours and carrying large groups.

Taxi and Private Transfer services are the main forms of transportation used by guest coming to our Islands. Community Cabs are used to a lesser extent. Taxis carry a maximum of 10 passengers, Private Transfer vehicles are licensed to carry a maximum of 10 passengers, although this is usually not the case as guest tend to want exclusivity when traveling by Private Transfer vehicles and Community Cabs may carry a maximum of four passengers at any one time.

A quick glance at Public Transport Vehicle services in some Caribbean territories such as Jamaica, Trinidad and the Bahamas show a number of types of transport services including Taxis, Maxi and Mini Buses, Private Transport Services and what is referred to in Trinidad as Maxi Taxis, a service that can be compared to our Community Cab Services.

The threat of the spread of Coronavirus has led to stringent measures being implemented to curtail the spread through the Public Transport services including limiting the number of passengers carried in each class and strict cleaning and deep cleaning protocols including PPEs required to be worn by passengers and drivers. In Jamaica for instance operators of Public Transport vehicles are required to have hand sanitizer available in their vehicles at all times. Drivers are also privy to an agent for use in their vehicles known as electrostatic spray, widely used and is known to be effective in killing off the virus. All passengers are required to wear face mask for the entirety of the journey including the driver who must use gloves when handling passenger luggage, changing gloves frequently to avoid contamination of door handles and passengers’ luggage in between pickup and drop-offs. Deep cleaning is required a minimum of twice per week with frequent cleaning by operators using chlorinated wipes to clean door handles and seats in vehicles. Lysol is also encouraged to spray inside vehicles regularly.

Having Had the benefit of viewing the protocols in place in other territories and in preparation for the reopening of the Tourism Market in the Turks and Caicos, the following are recommendations for the Public Service Vehicles operating in the Islands to maintain Social distancing and avoid the transfer of the virus between individuals and operators. These recommendations are in addition to any protocols already put in place by the Public Health Authorities.

Scope: These protocols provide guidance to vehicle operators to help slow person-to-person transmission of coronavirus disease 2019 (COVID-19). This guidance may be updated as new information becomes available since the situation is rapidly and constantly changing.

General precautions for vehicle operators:

Public transport systems have to be considered a high-risk environment due to: High number of people in a confined space with limited ventilation; no access control to identify potentially sick persons.

Vehicle operators should take the following precautions to keep themselves and their passengers protected:

• Monitor your health more closely than usual for COVID-19 symptoms, such as fever, cough, sore throat or shortness of breath.
• Stay home if you are sick. 
• Practice healthy personal hygiene.
• Wash hands often with soap and water for at least 20 seconds. Use an alcohol-based hand sanitizer if soap and water are not available.
• Cover coughs and sneezes with a tissue or your sleeve. Do not use your hands. Immediately throw out tissues and wash your hands with soap and water afterwards.
• Do not touch your eyes, nose and mouth with unwashed hands.
• Have tissues and hand sanitizer available in your vehicle for your passengers.
• Do not shake hands. Instead, wave or nod your head.
• If you do physically interact with a customer, remember to wash hands with soap and water or use hand sanitizer after every transaction, especially after cash exchange.

Guidance by type of public service vehicle

Taxis

1. Taxis allowed to carry a maximum of five (5) passengers on any one journey where the vehicles are licensed to carry ten passengers
2. No passengers are allowed to travel in the Front passenger seat of the vehicle
3. All passengers including drivers must wear a face Mask/face covering for the entirety of the Journey
4. Drivers are required to wear latex gloves when handling luggage and must change gloves in between trips
5. Hand Sanitizer should be available in each vehicle for use by passengers and drivers
6. Disinfectant wipes for door handle cleaning and seat wiping should be carried by all drivers.

Vehicles to be deep cleaned in accordance with public health protocols at minimum once per     week.

1. Lysol and Electrostatic spray in all vehicles with frequent spraying inside of the vehicle

Private Transfer Vehicles:

1. To carry a maximum of three (3) passengers on any one journey
2. All other protocols from 2 to 7 above to apply to Private transfer vehicles

Community Cabs:

1. To carry a maximum of two passengers on any one journey
2. All other Protocols from 2 to 7 above apply to Community Cabs

Private Charter Vehicles:

1. To carry a maximum of 12 passengers on any one journey
2. All other protocols from 2 to 7 above apply to Private Transfer vehicles

Clean and disinfect your vehicle routinely.

When cleaning and disinfecting:

• Pay special attention to surfaces and objects that are touched often by passengers, such as door handles, window buttons, locks, payment machines, arm rests, seat cushions, buckles and seatbelts. Also wipe down surfaces that you frequently touch, such as the steering wheel, radio buttons, turn indicators and cup holders.
• Use regular disinfectant products (for example, Clorox/bleach, peroxide or alcohol-based multi- purpose products) that are appropriate for the surface.
• Use disinfectant products in accordance with their instructions.
• Use sanitizing wipes or disinfection solution (bleach solution in spray bottle) to wipe high touch areas (one teaspoon bleach to one-quart water).
• Keep the vehicle doors open while cleaning and disinfecting.
• Wear disposable gloves when cleaning and only use them once. Dispose of gloves in the trash after use and wash hands immediately with soap and water or use an alcohol-based hand sanitizer.
• Floors, seats and windows should be cleaned and disinfected daily.
• Limit the use of air conditioning when transporting passengers as droplets with the virus will linger in closed spaces. Or, vehicle air-conditioning should be set to fresh air.
• In the event of unsanitary conditions existing in a vehicle, that vehicle must be removed from service and deep cleaned and disinfected before it is returned to service.
• If an area has been heavily contaminated, such as with visible bodily fluids, from a person with coronavirus (COVID-19), consider using protection for the eyes, mouth and nose, as well as wearing gloves and an apron.
• Wait until all surfaces have dried before giving a ride to a passenger.

Maintain social (physical) distancing.

• Create more personal space. Keep at least 6 feet of distance between yourself and others, whenever possible.
• Ask passengers to sit in the back to create physical distance. If the vehicle has a partition, close the partition before picking up passengers. If the vehicle does not have a partition, consider putting up a clear plastic barrier between the front and back of the vehicle (note: barrier should not affect rear view mirror visibility). For vehicles licensed by the Road Safety Department, drivers should follow their road safety guidance on partition installation.
• Only transport passengers who are in the same party. Group rides (also known as “shared” or “pooled” rides) should not be permitted.
• Essential workers are required to wear a face covering at work if they have direct contact with customers or others.
• Before entering the vehicle, dispense hand sanitizer to passengers.
• Staff must wear a face covering when transporting passengers, or when otherwise within 6 feet of customers or others. A face covering is any well-secured paper or cloth (like a bandana or scarf) that covers your mouth and nose. Employers must provide face coverings to employees at employers’ expense.
• Each vehicle should display one of the Ministry of Health COVID-19 posters with the hotline number visible to all passengers.
• Rear door boarding may temporarily replace the front door access of buses, in order to protect drivers that have no separate cabins.

Special considerations for drivers above the age of 65 years or with pre-existing medical conditions

The existing protocols recommend that persons 65 and older to remain isolated and away from members of the public as much as possible. It further recommended that where possible persons in this age group work from home. Drivers with compromised immune systems are advised to seriously consider the risk to self when exposing themselves to the work environment, particularly not being clothe in Personal Protective Equipment. Public Service Vehicle Operators are advised to follow the Protocols outlined by the Public Health Department for persons over 65 years of age. As an added protective measure, drivers should consider installing plexi glass to create a barrier between themselves and passengers, particularly drivers over the age of 65 years.

For additional information and guidance, please call the Ministry of Health hotline on 268-4319.

Safety and sanitation in the Spa business are essential for health, for preventing infection and improving employees and guest’s overall well-being. These guidelines were created to provide guidance on Spa operations in TCI during the Pandemic of COVID-19, in order to assist management with the implementation of preventative measures to protect the health and safety of guests and employees by minimizing the spread of COVID-19 during spa treatment services.

Reservation Procedure

Scheduling affects every aspect of the spa operation and it is vital that added measures are adopted to address COVID-19, and ensure guest and employees feel safe and protected during this period. Scheduling factors to consider:

• Ensure sufficient turnaround time between bookings, allowing for new Therapist and Treatment Room hygiene protocols.
• Allow sufficient time between appointments to facilitate enhanced cleaning measures between customers.
• Recommend treatments with minimal contact or services that can be performed over clothes for guests who may feel nervous about re-visiting the spa.
• Consider limiting thermal use to one guest per booked appointment slot, with time in-between sessions for cleaning.
• Ensure treatment variety is even between therapists.
• Ensure bookings are evenly booked between therapists.
• Ensure breaks are scheduled in-between over 3 hours of treatments.
• Ensure you know what your booking limits are for each service type.
• Cleaning time should be included before or after a lunch break to allow for sanitization.

Reservation staff

The reservation team should adhere to the following guidelines:

Work Stations

• Where possible and in accordance with your hotel policy reservation stations should be 2 meters/ 6 ft. apart.
• Where possible workstations should not be shared unless sanitized between use.
• Headsets, telephones and desks including; keyboard, mouse, laptops and stationary should be sanitized before the start of each shift and at the end of each shift.
• Hand sanitizers should be available at each workstation.
• Hands should be sanitized before coming into contact with guests/employees including handling letters of confirmation/information and before preparing mail to be posted.
• If sharing a workstation, a sanitization check list is recommended for before and after shifts. Reservation supervisor is to ensure these logs are being completed daily.

Spa Reception & Spa Boutique 

• All Spa employees should wear face coverings.
• Stay home if you are sick.
• Employees should limit your belongings that you bring in to Spa, only the essentials.
• Avoid close contact with people who are ill.
• Cover your mouth and nose when coughing or sneezing, if you don’t have a tissue, sneeze or cough into your sleeve or arm.
• Only the guest receiving services should enter the building.
• Upon arrival, wash your hands for 20 seconds with soap & hot water.
• Avoid touching your eyes, nose, and mouth with unwashed hands.
• Create a welcome ritual for each arriving guest that includes a warm, moist hand towels which also includes hand sanitizer.
• Sign to be placed at the Spa Reception outlining the increased sanitization policies, should guests wish to review these.
• Each employee uses their own pen during shift and commit only to using their pen. If needed, flag pen with tape labelled with employee’s name. Guests pens are sanitized after each use.
• Ensure each employee maintains their own workspace and does not use each other's workspace. If unavoidable, sanitize area before/after use.
• Add a HEPA air purifier to all Spa areas.
• Place a UV sterilizer machine near the front desk to disinfect small items overnight.
• Place hand sanitation stations and wipes around the Spa for guest and employee use.
• Practice social distancing measures of maintaining a distance of 2 metres (6ft) by marking floors in the Spa reception. Based on Spa size and lay-out, configure Spa check-in to one area and Spa check-out to another area.
• Ensure all workstations maintain social distancing guidelines.
• Consider limiting the amount of time guests can use the locker room facilities to avoid overcrowding.
• Wipe down all surfaces after use including: telephones, desk, keyboards, credit card machines, mouse, etc. with disinfectant spray/wipes.1x per hour: Wipe down guest's side of the desk, including pull out trays, folio folders, pens, etc.
• Every 30 minutes and depending on traffic volume, clean and disinfect all door handles and high contact areas.

Retail:

• Remove all testers from Spa boutique including skincare, body products, make-up, jewelry. A basket of top 20 product testers should be kept behind the reception. A sign should be placed within the retail display advising guests that testers are available at the Spa Reception.
• 1x per hour: Wipe down and disinfect items touched by guests.
• As a precautionary measure, inventory deliveries should not be opened immediately after receiving, unless PPE is worn, and items are immediately wiped down.
• Do not allow guests to try on apparel or disinfect tried-on items after guest departure.

Locker rooms, wet areas & relaxation lounges 

• Tour of the locker rooms should be conducted after the guest has changed into robe and slippers to avoid the guests walking with their shoes around the wet areas.
• Lockers must be assigned to each guest in consideration of social distancing guidelines.
• All lockers should be pre-locked to avoid guests from changing assigned lockers or from touching contents inside lockers.
• Based on Spa sizen, each locker should contain individually wrapped amenity kits. If this is not an option, vanity areas should only contain the essentials to be used each day (razors, Q-tips, disposable hair combs, cotton rounds, etc.). Alternatively, all amenities can be removed with a notice advising these are available upon request from the Spa Reception or Spa Attendant.
• Remove mouthwash and toothbrushes from vanity area, only offer upon request.
• All areas should contain a hand sanitation station & sanitation wipes.
• Lockers must be sanitized after each use by the attendants.
• Attendants must wear proper PPE such as gloves and masks when removing dirty linen and items from linen baskets or trash cans.
• All door handles and doors must be sanitized on a regular basis. It is recommended once every 30 minutes.
• 1x per hour: Clean and disinfect vanity area.
• Depending on the severity of the outbreak, steam rooms, saunas, inhalation rooms, ice rooms, Jacuzzis & indoor pools should not be available for guests to use. If these facilities are not available, consider adjusting treatment prices to reflect the lack of these facilities.
• If wet areas are available for use, consider social distancing measures such as, limiting the number of guests allowed to use steam room, sauna, jacuzzis at one time. This information should be displayed and provided to guests during their Spa Tour and members should be notified.
• Ice rooms, ice fountains, inhalation rooms should not be available due to the mild/cold temperature and humidity.
• Ensure all guests wear towels while using thermal experiences.
• Ensure wet areas are set to the correct temperatures as high temperatures are known to kill germs and common viruses:
• Steam Room (110-115 F; Sauna 150-175 F; Infrared Sauna 120-130 F; Jacuzzi 100-104 F; Cold Plunge 50 - 55 F)
• Steam Room (45 C; Sauna 50 - 75 C; Infrared Sauna 40-60 C; Jacuzzi 37-40 C; Cold Plunge 10-12 C)
• Sterilize all areas overnight by utilizing ozone machines or appropriate chemicals.
• Consider limiting thermal use to one guest per booked appointment slot, with time in-between sessions for cleaning.

Relaxation Lounges:

• Where possible, space out all furniture to comply with social distancing guidelines.
• Remove blankets, neck pillows and extra cushions from lounges and chairs.
• Food and beverage offerings must be individually wrapped and single use. Offer fruit options that peel off such as bananas, oranges etc. Remove apples, pears, etc.
• Headphone for TV’s must be cleaned and sanitized after each guest.

Treatment & treatment rooms

• Recommend to all guests to shower pre & post treatments.
• Eliminate handshake introduction and replace with a right hand to heart gesture or Thai greeting - palms pressed together in a prayer-like fashion.
• Create a welcome ritual by offering a warm and moist hand towels which also contains hand sanitizer.
• Ensure treatments have 30 minutes in between each service to allow for treatment room cleaning and sanitation. Provider must wipe down counters, bottles, cabbies, jewellery box, head rests and treatment tables.
• Providers must spray and sanitize all skincare bottles and products used after each treatment.
• Remove from treatment rooms: bed skirts, duvets, pillows, runners, table warmers and mattress pads. All linen in the treatment bed must be used and washed after each guest.
• As a recommendation, employees should keep a spare clean uniform at work, so they can change during their shift if they feel it is required. Alternatively, providers should clean and disinfect their uniforms by spraying a skin safe disinfectant after each treatment.
• Each employee uses their own pen during shift and commit only to using their pen.
• Maintain HEPA air quality machine in each treatment room.
• Provider washes their hands before and after the treatments.
• Ensure autoclave cleaning is utilized with bags for additional measures. Ensure each autoclave bag is opened during the guest service (allow guests to see implements are in autoclave bag for added measure)
• Based on Spa size and availability, ensure providers alternate treatment rooms to avoid using the same room and allow treatment rooms to air out.
• Follow social distancing measures for service providers and Spa employees inside the employee lounge, linen rooms, spa back of house areas.

Personal Protective Equipment (PPE)

When masks/face coverings are used by spa employees, the below guidelines should be adhered to as recommended by the World Health Organisation. Spa Managers/Directors should organize relevant Health and Safety Training for the whole team.

Guidance on use of face mask:

• Before putting on a face mask, clean hands with 70 % alcohol-based hand rub or wash hands with soap and water for 20 seconds.
• Cover mouth and nose with mask and make sure there are no gaps between your face and the mask.
• Avoid touching the mask while using it; if you do, clean your hands with alcohol-based hand rub or soap and water.
• Replace the mask with a new one as soon as it is damp and do not re-use single-use masks.
• To remove the face mask: remove it from behind (do not touch the front of mask); discard immediately in a closed bin; clean hands with 70% alcohol-based hand rub or wash hand with soap and water for 20 seconds.

Fitness centre & fitness classes

• Based on the facility, encourage all fitness classes to take place outdoors.
• Establish maximum numbers of guests per fitness class to ensure guests can practice social distance.
• Each studio equipment/mat needs to be 2 meters / 6 ft. apart at all times.
• Provide additional disinfectant products – antibacterial wipe dispensers and hand sanitizers in all areas of the fitness centre.
• Educate and encourage guests to clean and disinfect their own equipment before and after use by placing signs near the sanitation stations.
• Classes to be setup prior to the class starting due to people not having to crowd around one area to collect equipment.
• Re-arrange cardiovascular gym equipment to ensure there is 2 meters / 6 ft. apart between each of them. This includes treadmills, stationary bikes, ellipticals, stair climbers, etc. If spacing equipment or removing it from the fitness centre is not possible then limit the amount of equipment that can be used by creating out of order signs and unplugging each machine.
• Signage regarding social distancing and communication to guests to reiterate that if they are feeling unwell, they should not be using the fitness centre or fitness studio.
• Determine the maximum number of guests that can be present at once in the fitness centre in order for everyone to practice social distancing measures.
• Ensure attendants are cleaning and disinfecting all fitness centre equipment on a regular basis and removing dirty towels with appropriate PPE such as gloves and masks.
• Remove all food and beverage offerings from the fitness centre except for bottled water.
• Consider placing ozone machines overnight to clean and sanitize the area.

Reference:

https://globalwellnessinstitute.org/wp-content/uploads/2020/05/ESPA-Guidelines-COVID-19-Ext_.pdf

Note that as the COVID-19 situation continues to develop, the Ministry of Health will provide updates if any additional precautions are recommended.

These protocols provide guidance and under all circumstances, the following precautions should be followed by people utilizing gyms.

Gyms and Fitness providers should take measures to ensure that customers follow these guidelines:

• Stay home if you are sick No one with a fever or COVID-19 symptoms should be allowed to enter the gym.
• Protect yourself while visiting gyms:
• Stay at least 6 feet away from other patrons
• If you are at higher risk for severe illness, you should avoid visiting gyms & fitness providers. People at higher risk for severe illness include adults 65 or older and people of any age who have serious underlying medical conditions.
• Wash your hands with soap and water for at least 20 seconds on arrival at the gym or use an alcohol based hand sanitizer (at least 70%).
• Do not touch your eyes, nose, or mouth.
• If possible, use touchless payment (pay without touching money, a card, or a keypad).
• If you must handle money, a card, or use a keypad, use hand sanitizer immediately after.
• After leaving the gym, use hand sanitizer. When you get home, wash your hands with soap and water for at least 20 seconds. 

Additional precautionary measures:

• Maintain physical distancing of 2 meters (6ft) apart.
• Employees are required to wear face coverings. Provide access to soap and water for handwashing or an alcohol-based hand sanitizer at stations around the gym for use by employees and clients. Require employees to regularly wash hands for at least 20 seconds.
• Operate with reduced occupancy and capacity (50% capacity is recommended) based on the size of the business location with special attention to limiting areas where customers and employees can congregate. The number of occupants which can be accommodated should be posted outside.
• Wipe any pens, counters, or hard surfaces between use or customer.
• Implement comprehensive sanitation protocols, including sanitizing gym equipment before and after every use.
• Provide disposable disinfectant wipes, cleaner, or spray so patrons can wipe down frequently touched surfaces on gym equipment.
• The gym space itself should be plentifully stocked with spray bottles containing disinfectant as well as clean cloths or bleach wipes for sanitizing surfaces. 
• When spraying a disinfectant, give it time — a minute or so — to kill germs before wiping. And clean any grime or dust off surfaces first.
• Ensure proper ventilation at all facilities.
• Implement symptom screening for employees prior to the start of their shift.
• Arrange waiting areas, service areas, and break rooms to provide for appropriate physical distancing and sanitize areas regularly between use.
• Bring your own water bottle to avoid using drinking fountains.
• Post signs advising customers and employees of expectations and guidance.
• Train all employees in the above safety actions.
• Consider contactless check-ins.
• Consider requiring online bookings for fitness classes and limiting the size of the class to allow for appropriate physical distancing.
• Provide virtual classes or training for high risk individuals.
• Arrange cardio equipment and other equipment so that appropriate physical distancing can be adhered to.
• Ensure adequate equipment for patrons to minimize sharing to the extent possible, or limiting use of equipment by one user at a time and cleaning and disinfecting between use.
• Consider limiting gym hours to allow for proper sanitation.
• Implement enhanced sanitation of locker room areas.
• Require employees and patrons to clean out lockers nightly to facilitate overnight deep cleaning processes.
• Consider requiring guests to provide their own towels. If this is not possible and towels must be provided:
  • Launder items according to the manufacturer’s instructions. Use the warmest appropriate water setting and dry items completely.
  • Wear disposable gloves when handling used towels from guests.
  • Do not shake used towels.
  • Clean and disinfect bins that hold used towels according to guidance for disinfecting surfaces.
  • After handling used towels: Remove gloves, and wash hands right away.

References:

https://azgovernor.gov/sites/default/files/guidance_for_gyms_fitness_providers.pdf

https://blog.nasm.org/covid-19-guidance-for-personal-trainers

Note that as the COVID-19 situation continues to develop, the Ministry of Health will provide updates if any additional precautions are recommended.

The purpose of these protocols are to offer practical advice and guidance across a number of areas to help golf clubs and courses, driving ranges and their professional staff to prepare for re-opening when the government advises that it is safe to do so.

COVID-19 spreads when contaminated respiratory droplets are release when a person infected with the coronavirus coughs, sneezes, talks and breathes.

People become ill:

• If they are in close contact with an infected person and inhale droplets
• If they touch surfaces which contaminated droplets have landed on, then touch their eyes, nose or mouth. Droplets can land on surfaces like telephones, desks, keyboards, door knobs.
• It is important to protect staff and patrons from the spread of COVID-19 at your facility by advising sick persons to remain home and not be allowed to visit the golf course or participate in any golfing activities.

Preparing the golf course

In order to prevent the spread of COVID-19 measures relating to staff safety should include:

• Ensure suitable disinfectant and hand sanitizer are provided in all communal areas,
• Stagger working hours and break times.
• Limit or prohibit use of communal areas.
• Ensure there is a robust lone working policy.
• Encourage staff to bring their own food and drink for their breaks and for this to be stored safely and separately.
• Appoint a senior member of staff to be responsible for disinfecting/sanitizing all surfaces that are touched, for example, door handles, fuel pumps. The same member of staff should be responsible for opening and closing doors to the maintenance facility.
• Ensure team meetings, if they are necessary, are held outdoors or in large indoor spaces with physical distancing implemented.
• Use modern communication methods, for example online systems and mobile phones for team communications, rather than indoor briefings and job sheets.
• Ensure there is a high focus on hygiene and physical distancing.
• Ensure staff members work separately, not in pairs/ groups, where possible
• Allocate individual machinery to one staff member only.
• Fully sanitize all machinery after use, focusing on all areas staff members have come into contact with.

1. COURSE SET-UP

• On-course items
  • All rakes and ball-retrievers to be remove.
  • Ball washers and drinking fountains to be covered up.
  • Benches and bins to be removed, covered, or sign-posted in such a way that players don’t touch them.
  • All other removable items to be removed, except stakes defining areas of the course, which can be treated as immovable obstructions. 
• Hole and Flagstick
  • Flagsticks can be retained, but it is strongly recommended a sign is put on the flagstick stating it is not to be touched.
  • A method of inserting the hole liner to be used that means all of the ball does not fall below the surface of the putting green and can be easily retrieved by handling the ball only.

• Practice Areas
  • Practice areas, including practice nets, to be closed unless safe sanitizing practices can be guaranteed.

     B.  BEFORE THE ROUND

 Bookings 

• Play should be managed by professional staff/starter and they should remind golfers of guidance on physical distancing.
• This guidance and advice for golfers should be posted on websites and tee-time booking pages.
• Clubs/facilities to organize a system of booking and allocation of tee times that ensures safety of all staff and golfers.
• The maximum number of golfers in a group per tee time should be confirmed by the club/facility and must be in accordance with any government requirements.
• There is to be a minimum of 10-minute intervals between tee times, but longer intervals may be more appropriate depending on the club/facility.  

Arrival and Waiting to Play 

• The clubhouse and locker room facilities will be closed. Limited essential access (for example, to use toilets) may be allowed.
• Clubs/facilities to communicate in advance with golfers to advise on physical-distancing requirements being applied on arrival, for example, not leaving cars until a certain time before tee time.
• Clubs/facilities to have procedures in place to ensure physical-distancing requirements in the area of the pro shop or starter’s building in advance of golfers teeing off.
• Clubs/facilities to have procedures in place for the practice putting green, for example, giving priority of use to players in the next group due to tee off.

    C.  DURING THE ROUND 

• Guidance and reminders should be provided by clubs/ facilities to golfers to ensure they keep at least two metres (six feet) apart during rounds.

Teeing Areas 

• Remind golfers to keep two metres (six feet) apart at teeing areas vs the normal close proximity of golfers to one another when tee shots are played.

General 

• Remind golfers to stay more than two metres (six feet) apart when walking to the ball, searching for a ball and playing shots.
• Remind golfers not to touch stray balls.

Bunkers

• With no rakes allowed on the course, remind golfers to make their very best efforts to smooth the sand using clubs and/or their feet.

Putting Green 

• Remind golfers to keep two metres (six feet) apart on putting greens and not to touch the flagstick.

    D.  AFTER THE ROUND

• Remind golfers physical distancing is as important after a round as it is during the round, so when the round is over, they must leave the course and the club/facility immediately to avoid gatherings around the clubhouse area.
• Limit of one person per golf cart, unless the occupants reside in the same household.
• Rental golf carts (motorized or pull carts) must be extensively cleaned and disinfected after each rental.
• Golf club rentals should be permitted, but must be thoroughly cleaned and disinfected after each rental.
• Remove bulk scorecard, pencil and tee holders from starter areas.
• All food and beverage services should be suspended, except for pick-up or delivery.
• Washrooms at the clubhouse should be sanitized regularly, with only one individual allowed at a time. 

References

https://www.pga.info/media/2780/playing-golf-and-adhering-to-covid-19-regulations-issued-29-april.pdf

https://www.pga.info/media/2778/opening-plan-for-golf-guidance-document.pdf

https://www.pga.info/covid-19-resource-hub/

https://www.saskatchewan.ca/government/health-care-administration-and-provider-resources/treatment-procedures-and-guidelines/emerging-public-health-issues/2019-novel-coronavirus/re-open-saskatchewan-plan/guidelines/golf-course-guidelines

Note that as the COVID-19 situation continues to develop, the Ministry of Health will provide updates if any additional precautions are recommended.

Retailers who are re-opening following the COVID-19 related containment measures that led to their closure can follow these protocols to support the development of their COVID-19 Safety Plan. The health and safety of employees, customers, and communities should be the top priority for retailers. It is imperative for retailers to adopt the following recommended operational procedures in order to slow the spread of the virus. Retailers should ensure that they prepare in advance for this so that they can serve the critical needs of their customers by quickly and thoughtfully adopting a wide range of practices, including those related to their supply chains, stores, and employees.

This guidance outlines key steps to put in place for physical distancing and good hygiene practice in your premises. All the food safety and sanitation requirements for food premises should be adhered in accordance with the Environmental Health Department (EHD) Food Hygiene Regulations. This document sets out guidance on how to work safely. It gives practical considerations of how this can be applied in the workplace. Each business will need to translate this into the specific actions it needs to take, depending on the nature of their business, including the size and type of business, how it is organised, operated, managed and regulated. Each business will need to carry out an appropriate COVID-19 risk assessment for their business and identify areas which need to be addressed.

Guidance for retail employers

• Encourage workers to stay home if they are sick.
• Provide a place to wash hands and alcohol-based hand rubs containing at least 70% alcohol.
• Maintain regular housekeeping practices, including routine cleaning and disinfecting of surfaces and equipment in accordance with EHD cleaning guidelines.
• Practice sensible social distancing, maintaining six feet between co-workers and customers, where possible. For example, some worksites have already begun to demarcate six-foot distances with floor tape in checkout lines. Workplaces where social distancing is a challenge should consider innovative approaches, such as opening only every other cash register, temporarily moving workstations to create more distance, and installing plexiglass partitions.
• Use a drive-through window or curbside pick-up.
• Provide workers and customers with tissues and trash receptacles.
• Train workers in proper hygiene practices and the use of workplace controls.
• Allow workers to wear masks over their nose and mouth to prevent them from spreading the virus.
• Encourage workers to report any safety and health concerns.

Store layout and customer occupancy limits

• Determine the occupancy limit for your store and post it at the entrance to the store. Your occupancy limit should be based on the size of your store and incorporate social distancing for employees and customers. This will naturally require a reduction in the occupancy rates.
• If possible, rearrange the store layout to support physical distancing. Consider limiting the products and services or store-front space available until restrictions are removed. Consider the use of tape markers on the floor to designate areas and directions to move throughout the store.
• Evaluate and rearrange specific areas of the store where it may be a challenge to practice physical distancing, such as waiting areas, fitting rooms and check out areas.
• If rearranging an area is not possible, establish procedures to follow physical distancing practices, such as posting maximum occupancy limits and restricting entry. 
• Add one-way arrows to the floor or shelving of aisles, so that customers move in one direction down aisles. This minimizes the need for customers to pass each other in aisles and makes it easier for customers to physically distance.
• Ensure customers keep moving through the aisles and avoid congestion at the ends of aisles.
• Encourage people who stop at the ends of aisles to make space for others to move out of or into an aisle.
• If it is not possible to maintain social distancing with clients, consider the use of face coverings. Face coverings can reduce the spread of droplets from the wearer, but may not prevent the wearer from inhaling the droplets of others. It is therefore important to ensure that customers are wearing face coverings as well as the workers to ensure protection for both parties.  
• Consider creating cohorts of workers who work together and who do not interact with other cohorts. This will assist in reducing transmission throughout the workplace in the event that a staff member becomes ill.

Welcoming customers into the store

• Place signs near entrances informing customers not to enter the store if they are exhibiting symptoms of COVID-19. Ensure signage is placed at a location where it is visible, draws attention and is readable. Consider posting signage in other majority languages or provide pictograms.
• Encouraging customers to use hand sanitizer or handwashing facilities as they enter the premises to reduce the risk of transmission by touching products while browsing.
• Encouraging customers to avoid handling products whilst browsing, if at all possible.
• Encouraging customers to shop alone where possible, unless they need specific assistance.
• Reminding customers who are accompanied by children that they are responsible for supervising them at all times and should follow social distancing guidelines.
• Ensure customers understand the protocols in place at the store. Consider posting requirements at the entrance to the store, as well as posting these to the company website, social media, or through email communications. 
• Use physical queue line controls such as crowd control cones or floor markers at entrances.
• When possible, monitor the number of customers entering and leaving the store. Once the maximum number of people for a store is reached, allow one person in for every person that leaves. 
• If possible, separate incoming and outgoing customer flow.
• Ensure that any staff that are expected to manage line-ups of customers are trained in COVID-19 protocols. Ensure that they have support and strategies for dealing with customers who may be unwilling or who are unable to understand the approach to managing volumes. 
• Do not hand out any coupons, samples, testers, or flyers.

Deliveries

• Delivery drivers should be reminded to maintain social distancing and not enter the warehouse unless necessary.
• Coordinate access for contractors at the workplace and remind them of the social distancing requirement.

Stocking shelves and product displays

• Consider stopping or reducing stock shelving and product display arrangements during the store operating hours. Where stocking or product display arrangements are needed during operating hours, define safe practices for workers. Consider closing aisles while restocking or placing a sign asking customers to stay 2 metres (6ft) apart.
• Place signage and information for customers asking them to follow store policies on touching merchandise. 
• Workers should wash their hands before and after they are finished stocking or rearranging shelves or product displays.
• Establish hygiene practices which address the needs of the workplace which includes the requirement to wash or sanitize hands after coming into contact with public items.

Assisting customers

• Consider stopping, reducing or modifying your customer interaction, demonstration, and assistance practices to reduce contact intensity and number of contacts.
• To minimize physical contact with customers, offer online or telephone orders with delivery or pick up services as alternatives to shopping in person. 
• Encourage customers to consult your product catalogue using your website or virtual catalogue to find product information if available.

Any retailers serving food or beverages should follow EHD requirements.

Fitting rooms 

• Remove unnecessary or decorative objects from inside of fitting rooms.
• Fitting rooms are separated by barriers, limiting the risk of transmission between rooms. However, you may consider closing every other fitting room to reduce the overall number of people in the changing area.
• Determine the protocols for cleaning fitting rooms.
• Refrain from handing out tokens or placards to customers with the number or items to try on. Consider other options, such as writing the number of items on a whiteboard on the door.
• Ask customers to leave unwanted items in a designated location, including hangers.

Payment and till area

• Provide physical barriers, such a plexiglass, if the social distancing requirement cannot be maintained. Ensure the barriers cover all areas where the customer is expected to move around while interacting with the cashier. Allow only one customer (or customer and companions, e.g. children) at a check-out at a time.
• Encourage cashiers to step back from customers when customers use card readers if the card-reader cannot be relocated 2 metres away from the cashier. Contactless payment such as the use of cards should be encouraged.
• Encourage the use credit cards and loyalty cards wherever possible and have customers scan or tap their cards and handle the card readers themselves. Encourage tap payment over pin pad use.
• As some customers will need to pay with cash, establish hygiene practices that include washing or sanitizing hands after handling cash Ensure that cash is placed on the counter to avoid contact with hands. Place alcohol-based hand sanitizer near pay stations.
• Curbside pick-ups or staff-assisted purchases (e.g., large items or building materials) should be done with prepayment, a means of identification, and ensuring the customer stays in the vehicle while the worker loads the items. 
• Have customers hold their ID so it is visible and allows identification for controlled products.
• If reusable bags are accepted at a retail store, the store should consider asking customers to pack the bags themselves. 
• If workers handle or pack goods into reusable bags they are expected to practice frequent handwashing.

Product delivery

• Adjust practices for delivering the package to a person to ensure physical distancing is maintained. For example, if possible, drop packages at the door or outside buildings and avoid contact with other people.
• Communicate that a delivery has been made by phone call, text or email and avoid touching any surfaces, such as a doorbell. 
• If possible, adjust practices for proof of delivery so that in-person signatures can be avoided and online confirmation of receipt of package can be used instead.
• Place disinfecting wipes and alcohol-based hand sanitizers in delivery and dispatch vehicles.
• Clean and disinfect tools and frequently touched surfaces within the vehicle and between deliveries or installations.
• Assign a delivery vehicle to one worker only, if possible.

Travelling sales representatives or service providers as part of a retail operation

• When possible, consider stopping or reducing sales person or service providers’ travel by replacing it with virtual sales or service meetings.
• Develop and train workers on travelling safe practices for hand hygiene, and surface cleaning while travelling, when visiting clients, and before and after meals.
• When travelling cannot be avoided, contact the Ministry of Health for further advice. 

Sanitation and Hygiene

• Enhance and adhere to the premise’s sanitation plan and schedule, and ensure staff are practicing proper hygiene. This includes frequent hand washing, coughing or sneezing into an elbow rather than a hand or the environment, and avoiding touching one’s face.
• In every workplace, increasing the frequency of handwashing and surface cleaning.
• Using signs and posters to build awareness of good handwashing technique, the need to increase handwashing frequency, avoid touching your face and to cough or sneeze into a tissue which is binned safely, or into your arm if a tissue is not available.
• Providing regular reminders and signage to maintain hygiene standards.
• Enhancing cleaning for busy areas. Providing more waste facilities and more frequent rubbish collection. Providing hand drying facilities – paper towels.
• Setting clear use and cleaning guidance for washrooms to ensure they are kept clean and social distancing is achieved as much as possible.
• Ensure washrooms are always well stocked with liquid soap, paper towels and toilet paper and that warm running water is available. Antibacterial soap is not required to prevent the spread of COVID-19.
• Make disinfectant wipes and trash bins available for wiping shopping carts, bulk water systems and other high-touch surfaces and for disposing of used wipes.
• Place hand sanitizer with a minimum of 70% alcohol in dispensers near doors, pay stations and other high-touch locations for customer and staff use. If alcohol-based sanitizer is not available, do not substitute an alcohol-free sanitizer.
• Increase the frequency of cleaning and disinfecting high-touch surfaces such as check-outs, bagging areas and carts or hand baskets, ideally between each customer and use.
• Employees who handle cash must wash their hands with soap and water frequently and before preparing food.
• Operators and employees who choose to use gloves, must ensure thorough hand washing before and after each change of gloves. Gloves must be changed regularly. For example, gloves must be changed after visiting the toilet, eating or other activity according to store hand washing policy, and particularly after handling wet/leaking products. Hands should also be washed even when wearing gloves.
• Post signs advising customers who arrive with cold, influenza, or COVID-19 like symptoms to return home and use a delivery service instead.
• Ensure staff with cold, influenza, or COVID-19 like symptoms such as sore throat, fever, sneezing, and coughing remain at home.

Reference

• COVID-19 guidance to retail food and grocery stores (BC CDC)
• Recommendations for malls, shops and stores (BC CDC)
• Workplace guidance for sector employers and employees (Government of Canada)
• Resources for retailers (Retail Council of Canada)
• Retail safety and COVID-19 (Work Safe BC)
• https://www2.gov.bc.ca/gov/content/safety/emergency-preparedness-response-recovery/covid-19-provincial-support/bc-restart-plan

As the COVID-19 situation continues to develop, the Ministry of Health will provide updates if any additional precautions are recommended.