Letter to Parents/Guardians
RE: Updated Camp Policies & Procedures
Given the circumstances surrounding COVID-19 (“coronavirus”) and the continued spread of the virus, Rooks to Cooks is making changes to our policies and procedures and enhancing our current regulations to reduce the risk of spreading any illness. We know this can be an anxious time, but we are positioned to work together to stay calm and collected, to ensure all our chefs and participants stay healthy.
The good news is that our environment is already optimal for superior hygiene due to the nature of our program. We consistently impose the following standards in all of our camps:
- All our staff members must hold a food handler’s certificate which is earned through extensive training in food sanitation, food handling and personal hygiene.
- This training and knowledge is passed on to our students. At the start of all programs and throughout the programs these sanitation and safety standards are strictly enforced.
- We strictly enforce participants to regularly wash their hands with soap and water and to cover their mouths and nose with a tissue when coughing or sneezing.
- Finally, our class sizes are small and the facilities we operate out of are low traffic areas, meaning the risk of exposure and spread of infection is very low compared to other facilities.
Our team will remain vigilant in following proper hygiene etiquette as is the current advice from the Public Health Agency of Canada. Additionally, we have updated our program procedures in response to the virus, as follows:
Before camp procedures will now include:
- Thorough cleaning and disinfecting of all objects and surfaces that are regularly touched (door handles, elevator buttons, counters, etc.) before families arrive on site.
- Hand sanitizer will be stationed outside the main doors for parents and campers to sanitize their hands upon arrival prior to sign in.
- All staff will be instructed to stay at home if they are exhibiting symptoms or have recently travelled to high-risk countries.
- Campers or staff who are feeling unwell with symptoms of a fever or a cold will not be permitted to participate.
During camp procedures will now include:
- On top of our typical sanitation and safety demonstrations, we will initiate an intensive sanitation overview for the campers. This will include how to cough and sneeze into elbows and general personal hygiene skills to use in the Rooks to Cooks environment and beyond.
- We will have non-contact thermometers on site to verify temperatures of campers and staff daily. In the case that campers have a high temperature or are exhibiting any symptoms, parents must be prepared to pick up their child from the program.
- Hand washing will be strictly enforced among the campers and staff at all times. This will include asking campers to wash their hands every time they touch their face or any of their personal belongings.
- All dining utensils, plates, bowls, etc. will be washed and disinfected in an industrial dishwasher after each use.
- In lieu of handshakes and hugs, we will be encouraging elbow bumps or a friendly hello at all of our programs.
After camp procedures will now include:
- Thorough cleaning and disinfecting of all objects and surfaces that people touch regularly prior to the start of any program. All door handles, elevator buttons, counters, etc. will be sanitized before leaving each day.
Once again, we want all our families to know that we are taking all appropriate measures to ensure our camp facilities are safe. The health and well-being of our campers and staff is our top priority. We will continue to monitor this situation closely and will provide ongoing updates as required.
Please feel free to contact us if you have further questions.
Chef Shai Mandel
CEO, Rooks to Cooks