Updated 12th May 2021
Covid Information for using Camp K
Tent Camping
Kwong Building
Physical Distancing
Catering
Food Services
Table Setting
Bedding
Entry and Exit to the Site
Isolation Protocols
Things to clarify with your guests before arriving
- One person per tent as per Scouts NSW rules
- Max of 50 people per group as of 27th January 2021 in camping area.
- You should also inform tent campers of total number of people allowed in common areas, as they might need to plan to stagger their use of the areas.
- Due to the ‘creep’ of extra tents, identify the areas that are unsafe to use (such as driveways or close to roadways).
- Physical distancing rules do not apply to families from the same household in the same tent, but it does apply in areas that are shared with other guests.
- In order for campers to abide by physical distancing rules, more tents than usual might be required and therefore the tents may take up a larger area than usual.
Kwong Building
- Kwong Building to adhere to max number per bunk rooms , Kitchen , laundry, & hall area
- Hall area 33 people
- Total Bunk rooms are 54 people
- Kitchen 4 people
- Laundry 1 person
- Maximum number in building is 33, as the halls can be used by campers
Physical Distancing
- It is essential to maintain booking numbers within the parameters of 1 person per 4sqm for each accommodation area (excepting family bookings)
- Your guests are expected to manage physical distancing during their stay however they will need to be guided by the instructional posters that are displayed.
- Guests must be assigned to the same room for their entire stay.
- Only one guest per double bunk is recommended including youth.
- Physical distancing rules do not apply to families from the same household in bunkrooms, but it does apply in areas that are shared with other guests.
- The maximum number of people allowed includes adults and youth.
Catering
Food Services
- Camp Ku-Ring-Gai does not provide catering.
- The Hirer is responsible for own catering.
- The 2 x main halls can be use for dinning area total of 33 people, Kitchen area is a Max. 4 people.
- All plates, cups, knifes & forks have been removed. The Hirer need their guests to provide their own,
- Stagger meal times to comply with capacity requirements and reduce contact between groups.
- Discourage self-service from the large drink containers or jugs. Instead, use a dedicated server for the drink container or jugs. Servers should be careful not to allow the lip of the cups and glasses to make contact with the tap or jug.
- When offering buffet style, use dedicated people to be ‘servers’. Do not allow your diners to handle serving utensils and servers should not swap serving utensils – one server, one utensil. When diners bring their own plate to the buffet, volunteer servers should not handle the diners’ plates.
- No self-service buffet style food, no communal dishes or condiments.
- Implement distancing and hygiene measures including hand washing, hand sanitiser, gloves for kitchen volunteers
- Select low(er) risk menu options (i.e. those requiring less direct food handling/contact) Ideally, a person with a Food Handling Certificate is present in the kitchen.
- Stagger your dining times if necessary to reduce group numbers, implement practical physical distancing and cleaning between dining sessions.
- Adhere to maximum number of people allowed in the room (as sign-posted). In addition, apply any additional public health orders in place at the time (for example, as at 25th June, up to 50 people are allowed in the dining area and no more than 20 at each table). This is subject to change so monitor the latest public health orders on the NSW Health website.
- Check that dish washing machines are operating properly (ir provided)
- Self-catering is discouraged (except for families).
Table Setting
- Remove excess chairs from the area, or leave them in place but tape them off or label them (taping off or labelling excess chairs might be beneficial in that it will also deter diners form moving chairs closer to one another). Only remove excess chairs from the dining room if you can store them away somewhere safe - i.e. not blocking an emergency exit.
- Arrange tables so that the distance from the back of one chair to the back of another chair shall be at least 1.5 m apart and that guests face each other from a distance of at least 1.5 m.
Bedding
- Each guest needs to bring their own linen, (including bottom sheet) pillows and towels.
Entry and Exit to the Site
- It is the hirer’s responsibility to adhere to all limitations for the number of people in the buildings as indicated by signage and to manage appropriate hygiene and physical distancing measures at all times.
- At the time of booking a contact list of all prospective attendees (name and contact no) will be sent to the Camp K Booking Officer.
- On arrival at camp the names and contact numbers of all persons finally attending will be entered into the Services NSW QR Code or log in sheet provided near kitchen area. (bring your own pen).
- A Electronic Spread sheet to also be provided for all attendees.
- Consider staggered arrival and/or departure times for different groups/teams.
Isolation Protocols
- The hirer will be informed that if a participant is unwell, not to attend the site.
- If unwell at the site that the person is to be isolated and arrangements to be made for the person to be sent home.
Things to clarify with your guests before arriving
- Guests should stay at home if they have symptoms of COViD-19 or have been in contact with a known COVID case.
- Be clear on whether your guests are from the same family or not. Physical distancing rules do not apply to families from the same household in bunkrooms or shared tents, but it does apply in areas that are shared with other guests.
- Guests are expected to follow the instructions provided by the posters and other information.
- Guests should report any cases of illnesses or suspected illness to the Bookings Officer immediately.
Camp K Covid Plan | |
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