2022 Girl Scouts of Eastern Missouri COVID-19 Protocol

Camp Protocol

Troop Camping Meals It is important that meals remain the responsibility of girls to plan and prepare. In advance of the troop camping weekend, review all safety procedures with campers and discuss how to prepare for safe meal service. When preparing meals and serving food, campers: • Must wash hands with soap and water for at least 20 seconds before and after food preparation and serving • If soap and water are not available to wash hands, use an alcohol-based hand sanitizer • Must wear gloves and mask while preparing meals • Maintain a physical distance and increased spacing from other campers when preparing food and eating • Must wash dishes thoroughly using a three-step process, including the bleach water disinfection process in step three if washing dishes in a unit or facility in which a dishwasher with appropriate sanitizer is not available; use of a dishwasher at camp, where available, is allowed—a Camp Ranger will ensure dishwasher machines are working within the manufacturer’s specifications and the appropriate water temperatures, detergent and sanitizers are being used Consider the following as a troop: • Consider using disposable plates, bowls, cups and utensils; however, dishes provided in a camp kitchen may be used if proper sanitation and storage processes are used at each meal • Use prepackaged food • Have campers bring their own food when possible (sack lunch) • Bringing enough cooking utensils for each person (roasting stick, pie irons) Preparation and Service of Meals at Dining Hall The following guidelines relate to seating in the Dining Hall • Make outdoor dining spaces available when possible • Decrease the number of campers at each table by as much as half in order to maintain social distancing. For example, if a table typically seats eight, use only four seats at that table • If possible, offer multiple mealtimes in an expanded window in order to decrease the number of diners in the dining area at a time. Clean and disinfect the dining area between mealtimes • Encourage campers to sit with their troop/group while maintaining physical distancing of at least six feet apart from campers in other campsites Guidelines for meal service prepared and served in the Dining Hall/Kitchen • All individuals involved in the preparation or serving of meals must wear a mask and gloves • Do not use buffet style eating, salad bars, self-service or family style serving configurations that require diners to use shared utensils • When possible, utilize “grab-n-go” services, in which meals are pre-packaged and picked up from the dining hall or delivered to a unit • While serving cafeteria style, encourage campers to maintain physical distancing between themselves and others while in line for their meals • Consider using disposable plates, bowls, cups and utensils; however, dishes provided in a camp kitchen may be used if proper sanitation and storage processes are used at each meal

18 COVID-19 Response Guidelines