safer at home: phase one
guidelines for all business sectors
Physical Distancing Best Practices:
 Establish policies and practices for physical distancing between co-workers and
between members of the public. (See sector-specific guidelines below for more
detailed information on public engagement.)
 Provide clear communication and signage for physical distancing in areas where
individuals may congregate, especially at entrances, in seating areas, and in check-out
lines.
 Limit the occupancy of physical spaces to ensure that adequate physical distancing
may be maintained. (See sector-specific guidelines for more detailed information.)
 Encourage telework whenever possible.
 For those businesses where telework is not feasible, temporarily move or stagger
workstations to ensure six feet of separation between co-workers and between
members of the public.
 Where possible, employees and customers should utilize face coverings. (See CDC
Use of Cloth Face Coverings guidance for more detailed information). Where six feet
of physical distance is not possible in a given business setting, employers should
provide face covering to employees, such as utilizing the CDC Use of Cloth Face
Coverings guidance.
 Limit in-person work-related gatherings, including conferences, trade shows,
and trainings.
 When in-person meetings need to occur, keep meetings as short as possible, limit the
number of employees in attendance, and use physical distancing practices.

 Enhanced Cleaning and Disinfection Best Practices:
 Practice routine cleaning and disinfection of high contact areas and hard surfaces,
including check out stations and payment pads, store entrance push/pull pads, door
knobs/handles, dining tables/chairs, light switches, handrails, restrooms, floors, and
equipment. Follow CDC Reopening Guidance for Cleaning and Disinfection and use
an EPA-approved disinfectant to clean. For high contact areas, routinely disinfect
surfaces at least every 2 hours. Certain surfaces and objects in public spaces, such as
shopping carts and point of sale keypads, should be cleaned and disinfected before
each use.
 To the extent tools or equipment must be shared, provide access to and instruct
workers to use an EPA-approved disinfectant to clean items before and after use.
 Provide a place for employees and customers to wash hands with soap and water, or
provide alcohol-based hand sanitizers containing at least 60% alcohol. (See sectorspecific guidelines for more detailed information.)
 When developing staff schedules, implement additional short breaks to increase the
frequency with which staff can wash hands with soap and water. Alternatively,
consider providing alcohol-based hand sanitizers with at least 60% alcohol so that
workers can frequently sanitize their hands.
 Provide best hygiene practices to employees on a regular basis, including washing
hands often with soap and water for at least 20 seconds and practicing respiratory
etiquette protocols. A CDC training video is available here:
https://www.cdc.gov/handwashing/videos.html.

Enhanced Workplace Safety Best Practices:
 Prior to a shift and on days employees are scheduled to work, employers should
screen employees prior to starting work. Employees should also self-monitor their
symptoms by self-taking of temperature to check for fever and utilizing the questions
provided in the VDH Interim Guidance for COVID -19 Daily Screening of Employees
before reporting to work. For employers with established occupational health
programs, employers can consider measuring temperature and assessing symptoms of
employees prior to starting work/before each shift. CDC considers a person to have a
fever when he or she has a measured temperature of 100.4° F (38° C) or greater, feels
warm to the touch, or gives a history of feeling feverish.

2

  Implement practices such as those described in VDH Interim Guidance for COVID 19 Daily Screening of Employees for examples of a screening questionnaire. A sample
symptom monitoring log is available in this Interim Guidance.
 Instruct employees who are sick to stay at home and not report to work. If an
employee becomes ill or presents signs of illness, follow CDC What to Do if You Are
Sick guidance. Employers should post signage in the common languages of the
employees telling employees not to come to work when sick.
 Develop or adopt flexible sick leave policies to ensure that sick employees do not
report to work. Policies should allow employees to stay home if they are sick with
COVID-19, if they need to self-quarantine due to exposure, and if they need to care
for a sick family member. Employers should recommend that employees follow CDC
guidance on If You Are Sick or Caring For Someone.
 Some employees are at higher risk for severe illness from COVID-19. These
vulnerable employees include individuals over age 65 and those with underlying
medical conditions. Vulnerable employees should be encouraged to self-identify and
employers should take particular care to reduce their risk of exposure, while making
sure to be compliant with relevant Americans with Disabilities Act (ADA) and Age
Discrimination in Employment Act (ADEA) regulations.
1.

Consider offering vulnerable employees duties that minimize their contact
with customers and other employees (e.g., restocking shelves rather than
working as a cashier), if agreed to by the employee.

2. Protect employees at higher risk for severe illness by supporting and
encouraging options to telework.
3.

If implementing health checks, conduct them safely and respectfully, and in
accordance with any applicable privacy laws and regulations. Confidentiality
should be respected.

4. Other information on civil rights protections for workers related to COVID19 is available here.
 Designate a staff person to be responsible for responding to COVID-19 concerns.
Employees should know who this person is and how to contact them.

3

  Implement staggered shifts for both work periods and break periods. Consider cohort
scheduling where groups of employees only work with employees in their group.
 Limit the number of employees in break rooms and stagger breaks to discourage
gatherings.
 Use messaging boards or digital messaging for pre-shift meeting information.
 If the building has not been occupied for the last 7 days, there are additional public
health considerations that should be considered, such as taking measures to ensure
the safety of your building water system. However, it is not necessary to clean
ventilation systems other than routine maintenance as part of reducing the risk of
coronavirus transmission.
 Establish a relationship with your local health department and know who to contact
for questions.
For healthcare facilities, additional guidance is provided on CDC’s Guidelines for
Environmental Infection Control in Health-Care Facilities.

Resources to print and display:
CDC Symptoms English

Spanish CDC Symptoms

CDC Printable Flyer English

CDC Printable Flyer Spanish

CDC Printable Flyer Chinese

CDC Printable Flyer Korean

CDC Printable Flyer Vietnamese

FDA information

What Grocery Store and Food Retail Workers Need to Know about COVID-19
CDC Re-Opening America Cleaning and Disinfecting Public Spaces, Workplaces,
Businesses, Schools, and Homes
CDC What You Need to Know About Handwashing VIDEO

4

 safer at home: phase one
restaurant and beverage services
scope:

Restaurants, dining establishments, food courts, breweries,
cideries, mobile units (food trucks), distilleries, wineries,
and tasting rooms.

phase 1: Establishments must either implement the following
mandatory requirements or close.
Mandatory Requirements:
Businesses must strictly adhere to the physical distancing guidelines, enhanced cleaning and
disinfection practices, and enhanced workplace safety practices provided in the “Guidelines
for All Business Sectors” document. Virginia Department of Health and Virginia
Department of Agriculture and Consumer Services regulated facilities must continue to
follow requirements related to prohibiting sick employees in the workplace, strict
handwashing practices, and procedures and practices to clean and sanitize surfaces.
During Phase 1, businesses should continue to offer takeout and delivery options. If
businesses choose to open to dine-in customers, they may only do so in outdoor spaces and
must adhere to the following additional requirements for outdoor service:
 Post signage at the entrance that states that no one with a fever or symptoms of
COVID-19, or known exposure to a COVID-19 case in the prior 14 days, is permitted
in the establishment.
 Post signage to provide public health reminders regarding physical distancing,
gatherings, options for high risk individuals, and staying home if sick (See samples at
the bottom of this document).
 Occupancy must be limited to no more than 50% of the lowest occupancy load on the
certificate of occupancy, if applicable, while maintaining a minimum of six feet of
physical distancing between all individuals as much as possible.
 Provide a minimum of six feet between parties at tables, (i.e., the six feet cannot
include the space taken up by the seated guest). If tables are not movable, seat parties
at least six feet apart. Spacing must also allow for physical distancing from areas

5

 outside of the facility’s control (i.e. provide physical distancing from persons on
public sidewalks).
 Do not seat parties of more than 10 patrons. All parties, whether seated together or
across multiple tables, must be limited to 10 patrons or less.
 Do not seat multiple parties at any one table unless marked with six foot divisions
(such as with tape).
 Bar seats and congregating areas of restaurants must be closed to patrons except for
through-traffic. Non-bar seating in the outdoor bar area (i.e., tables or counter seats
that do not line up to a bar or food service area) may be used for customer seating as
long as a minimum of six feet is provided between parties at tables.
 Keep game areas, dance floors, and playgrounds closed. If live musicians are
performing at an establishment, they must remain at least six feet from patrons and
staff.
 Employees working in customer dining and service areas are required to wear face
coverings over their nose and mouth, such as using CDC Use of Cloth Face Coverings
guidance.
 Use single-use disposable menus (e.g., paper) and discard after each customer.
Reusable menus are not permitted in Phase 1. Refilling food and beverage containers
or implements brought in by customers is not allowed in Phase 1.
 Prior to each shift, employers should ask that the employee self-measure their
temperature and assess symptoms. Please see VDH Interim Guidance for
Implementing Safety Practices for Critical Infrastructure Workers During
Widespread Community Transmission.
 No self-service of food (except beverages), including condiments. Condiments must
be removed from tables and dispensed by employees upon the request of a customer.
Buffets must be staffed by servers. For self-service beverage areas, use beverage
equipment designed to dispense by a contamination-free method.
 Perform thorough cleaning and disinfection of frequently contacted surfaces including
digital ordering devices, check presenters, self-service areas, tabletops, bathroom
surfaces, and other common touch areas every 60 minutes during operation.
Tabletops and credit card/bill folders must be disinfected between patrons.

6

  Table resets must be done by an employee who has washed their hands with soap and
water for at least 20 seconds just prior to reset activities.
 Only 10 patrons may wait for takeout in the lobby area at one time.

Best Practices:
In addition to the requirements provided above, establishments are encouraged to utilize the
following best practices to the extent they are feasible:
 Encourage customers to wear face coverings while entering, exiting, or otherwise
traveling throughout the restaurant. Face coverings may be removed while seated.
 Utilize reservations for dining on the premises.
 Use staff facilitated seating where appropriate. If seating is not staff facilitated and
tables cannot be moved to meet the physical distancing requirements outlined above,
tables that should not be used must be clearly marked that they are out of service.
 Assign employee(s) to monitor and clean high touch areas while in operation.
 Use technology solutions where possible to reduce person-to-person interaction,
including mobile ordering and menu tablets, text on arrival for seating, and contactless
payment options.
 Consider methods to make point of sale terminals safer, including use of no contact
applications, placement of a glass or clear plastic barrier between the employee and
the customer, and providing a hand sanitizer station for customer and employee use
after handling credit/debit cards, PIN terminals, or exchange of cash.
 Servers should avoid touching items on tables while customers are seated. Dedicated
staff should remove all items from the table when customer(s) leave.
 Consider scheduled closure periods throughout the day to allow for cleaning and
disinfecting, including bathrooms (i.e., after lunch service).
 Use separate doors to enter and exit the establishment when possible.
 When protective equipment such as face coverings are used, launder daily and wash
hands after touching/adjusting face covering while working.

7

  Single-use items should be discarded. Consider using rolled silverware and
eliminating table presets.
 Consider installing touchless door and sink systems or providing single-use barriers
(e.g., deli tissues, paper towels) for use when touching door and sink handles.
 Implement procedures to increase how often the back-of-house areas are cleaned and
sanitized.

Additional Considerations:
Take-out and Delivery providers are encouraged to utilize the following recommendations:
 Notify customers as the delivery is arriving by text message or phone call.
 Ensure transport containers are cleaned and sanitized between uses.
 Establish designated pick-up zones for customers, including separate entrances and
exits where possible.
 Offer curb-side pick-up.
 Encourage cashless transactions where possible.
 Practice physical distancing by offering to place orders in vehicle trunks.
 Seal food packages to safeguard the integrity of contents.
 If an establishment uses a delivery service, implement a contactless pick-up option
where drivers do not have to come into the restaurant.
Food Trucks/Mobile Units are encouraged to utilize the following recommendations:
 Provide signage and aids to help customers maintain six feet of distance while
ordering or waiting for an order.
 Food and other items should not be returned after they are loaded onto the mobile
unit.
 Schedule frequent cleaning and disinfecting of order pick-up areas and other
commonly touched surfaces.

8

 Resources to print and display:
CDC Symptoms English

Spanish CDC Symptoms

CDC Printable Flyer English

CDC Printable Flyer Spanish

CDC Printable Flyer Chinese

CDC Printable Flyer Korean

CDC Printable Flyer Vietnamese

FDA information

What Grocery Store and Food Retail Workers Need to Know about COVID-19
CDC Re-Opening America Cleaning and Disinfecting Public Spaces, Workplaces,
Businesses, Schools, and Homes
CDC What You Need to Know About Handwashing VIDEO

9

 safer at home: phase one
farmers markets
phase 1: Establishments must either implement the following
mandatory requirements or close.
Mandatory Requirements:
Businesses must strictly adhere to the physical distancing guidelines, enhanced cleaning and
disinfection practices, and enhanced workplace safety practices provided in the “Guidelines
for All Business Sectors” document. Virginia Department of Health and Virginia
Department of Agriculture and Consumer Services regulated facilities must continue to
follow requirements related to prohibiting sick employees in the workplace, strict
handwashing practices, and procedures and practices to clean and sanitize surfaces.
During Phase 1, farmers markets should continue to offer order ahead and pickup options. If
markets choose to open, they may only do so in outdoor spaces and they must adhere to the
following additional requirements for outdoor service:
 Post signage at the entrance that states that no one with a fever or symptoms of
COVID-19, or known exposure to a COVID-19 case in the prior 14 days, is permitted
in the establishment or farmers market.
 Post signage to provide public health reminders regarding physical distancing,
gatherings, options for high risk individuals, and staying home if sick (See samples at
the bottom of this document).
 On-site shopping is allowed, as long as physical distancing guidelines are adhered to.
Configure operations to avoid congestion or congregation points.
 Employees and vendors working at the farmers markets must wear face coverings over
their nose and mouth, such as using CDC Use of Cloth Face Coverings guidance.
 Provide a minimum of six feet between parties at tables, (i.e., the six feet cannot
include the space taken up by the seated guest). Spacing should also allow for physical
distancing from areas outside of the facility’s control (i.e. provide physical distancing
from persons on public sidewalks).

10

  Provide hand sanitizer stations or hand washing stations for patrons and employees.
 Vendors must use enhanced cleaning and disinfecting practices to regularly clean and
disinfect spaces and equipment.
 Vendors and employees handling money should wash their hands between each
transaction.

Best Practices:
In addition to the requirements provided above, farmers markets are encouraged to utilize the
following best practices to the extent they are feasible:
 Encourage customers to wear face coverings while entering, exiting, or otherwise
traveling throughout the farmers market. Face coverings may be removed while
seated.
 Promote no touch or low touch purchasing opportunities by pre-boxing or prebagging food items.
 Update your website and social media with detailed instructions so patrons
understand the expectations while at the market.
 Discourage vendor sampling.
 A mobile market could be used to reach communities with low food access but should
comply with physical distancing guidelines for customers shopping and follow all
recommended hygiene and sanitation protocols.
 Limit vendors to those selling food and horticultural products, or other handcrafted
products critical for hygiene and sanitation such as handmade soaps and facemasks.
 Encourage touchless payment systems.

11

 Resources to print and display:
CDC Symptoms English

Spanish CDC Symptoms

CDC Printable Flyer English

CDC Printable Flyer Spanish

CDC Printable Flyer Chinese

CDC Printable Flyer Korean

CDC Printable Flyer Vietnamese

FDA information

What Grocery Store and Food Retail Workers Need to Know about COVID-19
CDC Re-Opening America Cleaning and Disinfecting Public Spaces, Workplaces,
Businesses, Schools, and Homes
CDC What You Need to Know About Handwashing VIDEO

12

 safer at home: phase one
brick and mortar retail
scope:

All non-essential brick and mortar retail establishments.

phase 1: Establishments must either implement the following
mandatory requirements or close.
Mandatory Requirements:
Businesses must strictly adhere to the physical distancing guidelines, enhanced cleaning and
disinfection practices, and enhanced workplace safety practices provided in the “Guidelines
for All Business Sectors” document. They must also adhere to the following additional
requirements:
 Post signage at the entrance that states that no one with a fever or symptoms of
COVID-19, or known exposure to a COVID-19 case in the prior 14 days, is permitted
in the establishment.
 Post signage to provide public health reminders regarding physical distancing,
gatherings, options for high risk individuals, and staying home if sick (samples at
bottom of this document).
 Retailers must limit occupancy to 50% of the lowest occupancy load on the certificate
of occupancy.
 Retailers must assist customers in keeping at least six feet of space between
individuals or households while shopping and waiting in line. Mark floors in six-foot
increments in areas where customers will be congregating or standing in line such as
cashier areas. If six feet of space cannot be maintained between checkout lines, only
operate alternate checkout lines.
 If seating is available, provide a minimum of six feet between tables; if tables are not
movable, parties must be spaced at least six feet apart.
 Meeting rooms and other enclosed spaces such as fitting rooms should be closed to
customers.

13

  Employees working in customer-facing areas are required to wear face coverings over
their nose and mouth, such as using CDC Use of Cloth Face Coverings guidance.
 Perform a thorough cleaning and disinfection of frequently contacted surfaces
including digital ordering devices, self-service areas, countertops, bathroom surfaces,
cashier stations, belts, shelves, cash machine pads, keyboards, order separation bars,
and other high touch surfaces, at a minimum, every 2 hours.
 Eliminate stations where food or drink can be sampled. No self-service of food (except
beverages), including condiments. Self-service beverage areas must use beverage
equipment designed to dispense through a contamination-free method.
 Ensure there is a way to sanitize shopping cart and basket handles: either make an
EPA-approved disinfectant easily accessible to customers or have employees manage
the process and sanitize between each customer use.

Best Practices:
In addition to the requirements provided above, establishments are encouraged to utilize the
following best practices to the extent they are feasible:
 Provide sanitizing stations for customers and staff throughout the store, particularly at
entry and exit points.
 Consider managing customer movement utilizing one-way aisles or other directional
instructions.
 Encourage customers to wear face coverings while entering, exiting, or otherwise
traveling throughout the store.
 Consider reserving certain hours for senior citizens and other high-risk populations.
 Provide opportunities to shop and pay online or on the phone whenever possible.
 Provide options for home delivery, in store pickup, or curbside pickup whenever
possible to minimize the number of customers in facilities.
 When protective equipment such as face coverings are used, launder daily and wash
hands after touching/adjusting face covering while working.
 Use separate doors to enter and exit the establishment when possible.

14

  Consider installing touchless door and sink systems or providing single-use barriers
(e.g., deli tissues, paper towels) for use in touching door and sink handles.
 Consider using a reservation system to schedule customer visits, including asking
customers to set up a time to visit the showroom or sales floor to limit the number of
customers in a facility.
 Prohibit congregating in break rooms or common areas and limit the capacity of such
areas to allow for safe physical distancing of a minimum of six feet whenever possible.
 If reusable shopping bags are permitted, ask customers to bag their own
products/groceries.

Resources to print and display:
CDC Symptoms English

Spanish CDC Symptoms

CDC Printable Flyer English

CDC Printable Flyer Spanish

CDC Printable Flyer Chinese

CDC Printable Flyer Korean

CDC Printable Flyer Vietnamese

FDA information

What Grocery Store and Food Retail Workers Need to Know about COVID-19

15

 safer at home: phase one
fitness and exercise facilities
scope:

Gymnasiums, recreation centers, swimming pools, indoor
sports facilities, and indoor exercise facilities.

phase 1: Establishments must remain closed in Phase 1.
Establishments may offer limited outdoor fitness and
exercise operations.
Mandatory Requirements:
Businesses must strictly adhere to the physical distancing guidelines, enhanced cleaning and
disinfection practices, and enhanced workplace safety practices provided in the “Guidelines
for All Business Sectors” document. If businesses choose to offer fitness and exercise
services, they may only do so in outdoor spaces and must adhere to the following additional
requirements for outdoor operations:
 Facilities should separate fitness equipment to ensure ten feet of separation between
patrons, members, and guests using such equipment.
 The number of participants in all group exercise and fitness classes and all
recreational sporting events must be limited to no more than 10 participants. The
instructor and all participants must maintain at least ten feet of physical distancing
between each other.
 Instructors and trainers must maintain at least ten feet of distance between
themselves and their clients.
 Employees working in customer-facing areas are required to wear face coverings over
their nose and mouth, such as using CDC Use of Cloth Face Coverings guidance.
Lifeguards responding to distressed swimmers are exempt from this requirement.
 Provide hand sanitizing stations, including at the entrance/exit and where shared
fitness equipment is utilized.
 Employers must ensure cleaning and disinfection of shared equipment after each use.

16

  Facilities must prohibit the use of any equipment that cannot be thoroughly
disinfected between uses (e.g., climbing rope, exercise bands, etc.). Facilities must
also prohibit the use of equipment requiring more than one person to operate, unless
those operating are from the same household (e.g., free weights when it requires a
spotter).
 Hot tubs, spas, splash pads, spray pools, interactive play features, outdoor basketball
courts, racquetball courts, and all seating in pool areas must be closed. Outdoor
swimming pools may be open for lap swimming only, with one person per lane. Indoor
swimming pools and related areas must remain closed.

Best Practices:
In addition to the requirements provided above, establishments are encouraged to utilize the
following best practices to the extent they are feasible:
 Encourage patrons to wear face coverings. Face coverings may be removed while
exercising as long as physical distancing is observed.
 When protective equipment such as face coverings are used, launder daily and wash
hands after touching/adjusting face covering while working.
 Use disposable towels and linens where possible. All reusable towels, linens and other
porous fabric should be laundered after single use. Store towels and linens in a closed,
covered container prior to use.

Resources to print and display:
CDC Symptoms English

Spanish CDC Symptoms

CDC Printable Flyer English

CDC Printable Flyer Spanish

CDC Printable Flyer Chinese

CDC Printable Flyer Korean

CDC Printable Flyer Vietnamese

FDA information

17

 safer at home: phase one
personal care and personal grooming services
scope:

Beauty salons, barbershops, spas, massage centers, tanning
salons, tattoo shops, and any other location where personal
care or personal grooming services are performed.

phase 1: Establishments must either implement the following
mandatory requirements or remain closed.
Mandatory Requirements:
Businesses must strictly adhere to the physical distancing guidelines, enhanced cleaning and
disinfection practices, and enhanced workplace safety practices provided in the “Guidelines
for All Business Sectors” document. They must also adhere to the following additional
requirements:
 Post signage at the entrance that states that no one with a fever or symptoms of
COVID-19, or known exposure to a COVID-19 case in the prior 14 days, is permitted
in the establishment.
 Post signage to provide public health reminders regarding physical distancing,
gatherings, options for high-risk individuals, and staying home if sick (samples at
bottom of this document).
 Capacity must be limited to no more than 50% of the lowest occupancy load on the
certificate of occupancy while maintaining a minimum of six feet of physical
distancing between all individuals as much as possible.
 Services must be provided by appointment only, with only one appointment per
service provider at a time.
 Stagger stations with at least six feet of separation.
 Maintain physical distancing of at least six feet within the waiting area.
 Staggered appointments must be utilized to minimize the number of individuals
congregating in a waiting area and allow time to disinfect work stations and tools in
between clients.
18

  Employees and service providers working in customer-facing areas are required to
wear face coverings over their nose and mouth, such as using CDC Use of Cloth Face
Coverings guidance.
 Provide face coverings for clients or ask that clients bring a face covering with them
that they must wear during the service. Limit services to only those that can be
completed without clients removing their face covering.
 Wash hands with soap and water for at least 20 seconds after each service is
performed, and, when gloves are worn, change gloves after each client’s service.
 Perform thorough cleaning and disinfection of frequently contacted surfaces every 60
minutes; clean and disinfect all personal care and personal grooming tools after every
use or discard.
 Employers must maintain a list of the names and contact information for all clients, to
include the date and time services are received.

Best Practices:
In addition to the requirements provided above, establishments are encouraged to utilize the
following best practices to the extent they are feasible:
 Provide hand sanitizer at the reception area and all stations for employee and
client use.
 Remove commonly touched non-essential items such as magazines, self-serve coffee,
and candy jars.
 Where possible use disposable towels, capes, and linens. All reusable towels, capes,
linens and other porous fabric should be laundered after single use. Non-porous capes
(e.g., plastic, vinyl) should be cleaned and disinfected after single use or discarded.
Towels, capes, and linens should be stored in a closed, covered container prior to use.
 When capes are used on clients, use a freshly laundered or disposable cape for
each client.
 Minimize to the greatest degree possible close, direct face-to-face contact with clients,
such as allowing clients to be seated prior to approaching to perform a service.

19

  When protective equipment such as face coverings are used, launder daily and wash
hands after touching/adjusting face covering while working.
 Use separate doors to enter and exit the establishment when possible.
 Consider installing touchless door and sink systems or providing single-use barriers
(e.g., deli tissues, paper towels) for use in touching door and sink handles.
 Consider limiting the maximum time of services (e.g., no more than 1 hour).

Resources to print and display:
CDC Symptoms English

CDC Symptoms Spanish

CDC Printable Flyer English

CDC Printable Flyer Spanish

CDC Printable Flyer Chinese

CDC Printable Flyer Korean

CDC Printable Flyer Vietnamese

FDA information

20

 safer at home: phase one
campgrounds and overnight summer camps
scope:

Private campgrounds and overnight summer camps.

phase 1: Private campgrounds must either implement the following
mandatory requirements or close. Overnight summer camps
must remain closed in Phase 1.
Mandatory Requirements:
Businesses must strictly adhere to the physical distancing guidelines, enhanced cleaning and
disinfection practices, and enhanced workplace safety practices provided in the “Guidelines
for All Business Sectors” document. They must also adhere to the following additional
requirements:
 Post signage at the entrance that states that no one with a fever or symptoms of
COVID-19, or known exposure to a COVID-19 case in their prior 14 days, is
permitted in the establishment.
 Post signage to provide public health reminders regarding physical distancing,
gatherings, options for high risk individuals, and staying home if sick (samples at
bottom of this document).
 All lots rented for short term stays of less than 14 nights (and not owned by
individuals) must maintain a minimum of 20 feet between units.
 All common areas that encourage gathering must remain closed such as pavilions,
gazebos, picnic areas, etc.
 No physical sharing of recreation or sports equipment unless it is cleaned and
disinfected with an EPA-approved disinfectant.
 No day passes or visitors. Only persons listed on the registration are allowed on the
property.
 It is recommended that campgrounds strongly encourage customers to wear face
coverings over their nose and mouth.
 No gatherings of greater than 10 people in one location.
21

  On site retail, recreation and fitness, cabins, and food establishments must follow the
requirements and guidelines specific to those establishments.
 Employees working in customer-facing areas are required to wear face coverings over
their nose and mouth, such as using CDC Use of Cloth Face Coverings guidance.
 Provide hand washing in bath houses or sanitizing stations for guests and employees.

Resources to print and display:
CDC Symptoms English

CDC Symptoms Spanish

CDC Printable Flyer English

CDC Printable Flyer Spanish

CDC Printable Flyer Chinese

CDC Printable Flyer Korean

CDC Printable Flyer Vietnamese

FDA information

22