Equipment should be sanitized after each group use.
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Groups are limited to 1:15 facilitator to participant ratio, limited intermingling of groups.
Limited to 50% of max. occupancy of the challenge course, social distancing measures in place.
Programs of more than 45 participants are cancelled if there is inclement weather to limit the use of indoor space. Programs will be scheduled in advance with a minimum 1 hour buffer in between to prevent overlap of participants and for time to sanitize.
Reinforce frequent and proper handwashing for staff and participants. Facilitators will carry hand sanitizer and disinfecting wipes in their backpacks. Hand sanitizer will be stationed at restrooms without water, lunch areas, and water jugs. Hand sanitizer and disinfectant wipes will be in vehicles.
Clean and disinfect frequently touched surfaces after each program. Maintain daily opening and closing sanitation schedule to ensure that all items are cleaned.
Low and High Course will be allowed.
No food is allowed during challenge course programming. Individuals will bring and carry their own water bottles. Facilitators will monitor the refilling of water bottles. Participants will bring their own individually packed lunches that will be stored so the lunches are not touching each other. Tables will be sanitized after use.
Maintain detailed log of all participants and organization/facility. Participants will be notified to not attend if experiencing any symptoms.
Onsite signage will be displayed encouraging hand washing/healthy practices.