COVID Safety Plan 

Version 4: As at 17th June 2021

Coronavirus (COVID-19) 

Coronavirus COVID-19 is a highly infectious disease that can be easily transmitted from person to person throughout the population. In order to stop the spread of this disease, it is necessary to put in place procedures to minimise opportunities for transmission and to ensure everyone is aware of these procedures and complies with them. 

Purpose 

Koomerang Ski Club (‘KSC’) owns and operates Ski Lodges at Mt Buller, Mt Hotham, Falls Creek, and Thredbo. The club provides accommodation services to its members, their families, and guests primarily during the winter snow season. The club is governed by a committee which is elected by its members. 

This COVID-19 Safe Operating Plan (‘Plan’) has been prepared in response to the Coronavirus COVID-19 pandemic. This plan details how the club will introduce a range of controls in addition to its normal operations to minimise the health and safety risks to its members and guests who are accommodated in the Lodges during the 2021-2022 summer season. 

This is an updated policy compared to 2020, and it will be revised as conditions and restrictions change, which is happening frequently, so please remember to re-read this Plan each time you visit one of the Koomerang Lodges. Each update will be reflected in the date and version.

The Plan is separated into two sections: general requirements for all lodges, and an Appendix for specific guidance at each lodge. It follows the 6 broad CovidSafe Principles:

  1. Practice Social Distancing
  2. Wear a face mask
  3. Practice good hygiene
  4. Keeps records and act quickly
  5. Avoid interactions in enclosed spaces
  6. Create workforce (guest) bubbles

This plan has been prepared in accordance with Victorian Government (for KSC Victorian Lodges), NSW Government (for Thredbo Lodge) and Australian Government directions and guidelines that are in place at the time of writing. The main reference documents include: 

World Health Organisation COVID19 advice: https://www.who.int/emergencies/diseases/novel-coronavirus-2019/advice-for-public 

Victorian Government:

Use & Occupation of Lodges

General requirements 

There are numerous resources issued by the government in relation to the COVID pandemic including general hygiene and individual protection. In this regard: 

Maintain social distancing 

  • Limit personal contact 
  • maintain at least 1.5m from other people wherever possible 
  • control the number of people in a room/area in accordance with the density quotient (1 person for every 4sqm). 
  • limit organising events and social gatherings where possible 
  • avoid large gatherings if they are not essential (groups greater than 20 people) 

Mask Wearing – VIC

At certain times when the risk of infection increases the government has required wearing masks mandatory in the indoor communal areas of the Victorian lodges. However, at the present time the Victorian Government guidelines, currently require that a mask is worn indoors (and most likely outdoors) and hence we require guests at Koomerang to bring masks when attending Koomerang lodges.

Maintain good personal hygiene 

  • Wash hands regularly and thoroughly with warm water 
  • Disinfect hands regularly 
  • Cover mouth with elbow when coughing or sneezing 
  • Manage your clothing and equipment to limit contact with others 
  • Stay at home if you feel unwell 

Contact Tracing 

  • Each Koomerang lodge has a specific Victorian or NSW QR Code Service to record all members and gusts visiting the lodges. This is a mandatory requirement.
  • All members and their guests are required to record your check in (check out in NSW) using the Service NSW/Victoria QR code.  

Undertake cleaning & disinfecting 

  • Regularly clean and disinfect high touch areas 
  • Keep your bedrooms clean 
  • Thoroughly clean and disinfect common areas as scheduled.  The Victorian Government requirements for accommodation providers are for share surfaces to be cleaned between visits.
  • Avoid interactions in enclosed space & creates bubbles and minimise time in the kitchen to allow for all members and guests access
  • limit organising events and social gatherings where possible within the lodge

There are sanitising stations installed strategically around the Lodge to assist members and their guests to comply with these requirements as well as advice in relation to cleaning requirements. There are also appropriate cleaning products located in the stores. Appendix B outlines a general cleaning list for the Lodges. This is not exhaustive and is a guide only. 

Restrictions on attendance at Lodges 

A member or their guest/s will not be permitted to attend the lodge if: 

  • They are or have been infected with COVID19 and are not clear of the infection (i.e. COVID negative). 
  • They have been or have returned from overseas immediately prior to visiting the Lodge and have not been through the required quarantine/isolation period and have not tested negative for COVID19. 
  • They are subject to a quarantine notice, self-isolation notice or similar. 
  • They have or may have been in contact with a known infected person and have not tested negative for COVID19 after the expiration of the incubation period (nominally 14 days). 
  • They are unwell and/or are showing symptoms of COVID19 and have not tested negative or those test results are not yet available. 

Occupation of Lodge 

Due to various government restrictions and guidelines, the use of the Lodges during the COVID pandemic will change in the following ways: 

  • There will be a restriction in the number of people using the Lodge at any one time. 
  • There will be restrictions as to how internal spaces can be used. 
  • There will be a greater focus on continuous cleaning and hygiene. 
  • There will be requirements in the event that a member or guest is infected by COVID previously or whilst at the Lodge, or if they display COVID like symptoms. 

The Club’s response to each of these is set out below. 

Numbers using the Lodge 

Sanctions may be applied to members or their guests where these requirements are not complied with (see below for Sanctions or select the above link). 

Lodge Capacity

The government has advised that, within accommodation and other similar facilities, a minimum of 2 square metres is required for each person to ensure social distancing compliance (typically in dining areas but this figure can also be used for other communal areas). 

The number of people allowed in each Lodge and areas of the Lodges has been calculated in accordance with this rule, and is set out in the Appendix for each facility. There will be signs at each Lodge showing the numbers of people allowed in each area.  

Communal areas 

At Lodges with communal kitchen and dining areas, those areas should be staggered in “shifts” to maintain social distancing the 1 person per 2sqm ratio.  We recommend that only 1 person per family/group be in the kitchen at any one time.

Visitors

  • Subject to applicable government requirements, visitors are currently permitted to enter the lodge, provided they are invited and must complete the sign in with the QR Code each time they enter.
  • Contractors, deliveries and other workers are permitted to undertake required works, but must sign in with the QR Code.

Lodge Operations

Prior to Departure

  • Guests to undertake a symptoms self-assessment and confirm no member of the booking has a temperature or any signs of being unwell prior to departure. 

Check In

  • Check in can occur from 4pm each day. 
  • Arriving guests must scan the QR code and fill in the electronic sign in sheet to record their arrival date and time. 

Check Out

  • Guests must thoroughly clean and disinfect their room prior to the specified time at each Koomerang lodge.
  • In NSW guests are required checkout on the Service NSW App.

On Arrival

  • Hand sanitizer should be used when entering the lodge. 
  • Any person displaying COVID symptoms (temperature, coughing, sore throat, tiredness) shall not be allowed to enter the lodge and must return home and seek medical advice. 

Room Plans

See Appendix for individual Lodge capacity limits.  

Lodge Entry / Exit  
  • At the main entrance, signage will include: 
    • “Members & guests only, no visitors” 
    • “Do Not Enter if unwell” 
    • “Please use hand sanitizer” 
    • “Please wear a face mask inside” (Vic only at this stage – As at June 17 – 2021)
    • “Please wash your hands regularly and at all times before leaving your room” 
    • “Please strictly observe the established social distancing protocols of 1.5-metre spacing and number limits displayed in common area rooms” 
    • “Please do not visit other bedrooms”. 
  • Hand sanitizer will be provided at the entry foyer for use by everyone entering the lodge. 
  • Guests must not enter the foyer if this will exceed the maximum capacity. 
Ski Room & Drying Room
  • Members and guests must not enter the ski room if this will exceed the maximum capacity.
Laundry 
  • The washing machine or dryer shall only be used by one bedroom at a time.
  • The outside surface of the washing machine, dryer, bench and laundry trough must be cleaned and disinfected after each use, as well as any other surfaces or switches touched.
Bedrooms 
Occupancy 
  • Bedroom occupancy will be determined at the time of booking and no changes are to be made without approval from the Booking Liaison Officer, at their discretion. 
  • Bedrooms must only be occupied by the people who have booked them, and people are not permitted within bedrooms that they have not booked. 
  • On the day of departure, occupants are required to clean and disinfect their rooms in accordance with the cleaning guidelines and checklist. 
Linen 
  • It is a requirement that bedding that comes into direct contact with a customer (such as sheets, quilt covers and pillowcases) must not come into contact with others, and thus all guests must bring their own pillow cases, sheets, linen, sleeping bags or doonas. PLEASE NOTE if the guest does not bring their own sheet,  hey must use the disposable mattress protectors provided by the lodge. . Members should dispose of used mattress protector on the day of departure. 
  • Should either of these not occur, the member must wash the lodge mattress protector and blankets, blanket and/or pillow they come into direct contact with.
Leaving 
  • If guests do not clean and disinfect their room as required, the Building Manager may arrange for the room to be thoroughly cleaned prior to the next check-in, and charge the responsible guests accordingly. 
Bathrooms 
Ensuites
  • Ensuites will be stocked with hand soap and bathroom cleaning and disinfectant materials.
  • Occupants are required to undertake a “wipe down process” at least twice per day is achieved to minimise the risk of infection.
  • On the day of departure, occupants are required to clean and disinfect their ensuites in accordance with the cleaning guidelines and checklist.
Shared Bathrooms allocated to specific bedrooms 
  • Sharing of bathrooms should be avoided where possible to minimise mixing of occupants, and guests should use the bathroom on their bedroom floor.
  • Occupants are required to undertake a “wipe down process” prior to and after each use.
  • On the day of departure, occupants are required to clean and disinfect their bathroom in accordance with the cleaning guidelines and checklist.
Kitchen and Meals 
  • Members and guests are encouraged to bring pre-prepared meals or arrange take away to minimise use of the kitchen.
  • Members and guests should stagger their use of the kitchen comply with the capacity limits and maintain a 1.5m spacing.
  • Hand sanitizer and disposable gloves are to be available within the kitchen area. 
  • Prior to commencement of cooking the station/area is to be wiped down with a disinfectant wipe. At a minimum all high touch areas are to be cleaned twice per day.
  • Tea towels are not provided, members please bring their own tea towels in 2021. 
  • On the day of departure, occupants are required to clean and disinfect the kitchen in accordance with the cleaning guidelines and checklist.
Dining Areas 
  • Hand sanitizer is to be available within the dining area.
  • The 1.5m rule will apply and tables shall be configured and spaced to achieve social distancing (other than family groups, who may sit at the same table without the social distancing rules applying). Where possible the number of people at a table is to be limited to 6 persons.
  • Tables, chairs, bench seats are to be wiped down with a disinfectant wipe immediately following any spillage and after dining has concluded.
  • On the day of departure, occupants are required to clean and disinfect the dining areas in accordance with the cleaning guidelines and checklist.
Lounge Areas 
  • Hand sanitizer is be available within the lounge area.
  • The 1.5m rule will apply and tables shall be configured and spaced to achieve social distancing (other than family groups, who may sit together without the social distancing rules applying).
  • Following use of the lounge members and guests are required to wipe down with a disinfectant wipe high touch surfaces which they have been in contact with.
  • On the day of departure, occupants are required to clean and disinfect the lounge areas in accordance with the cleaning guidelines and checklist.

CLEANING AND DISINFECTING 

Cleaning and disinfecting is a critical control, and these protocols have been developed to minimise the risk of contamination of surfaces. 

Members and guests are responsible for ensuring the communal areas of the Lodges are cleaned daily, and to a high standard, as this is an important strategy to minimise transmission risk. Not following this directive may lead to the Lodge being shut down. Sanctions may be applied to members or their guests in these instances (see below for Sanctions). 

The checklist in Appendix A provides some guidance on the cleaning approach for each area of the Lodges (this is not exhaustive). Each member is tasked in ensuring compliance with these requirements. Not following the cleaning duties may lead to sanctions. 

Definitions 

  • Cleaning. Uses detergents to physically remove germs, dirt and organic matter from surfaces. Cleaning does not kill germs but reduces the amount that can be transmitted. 
  • Disinfecting & sanitising. Uses chemicals to kill germs on surfaces. It is important to clean before disinfecting because organic matter and dirt can reduce the ability of disinfectants to kill germs. 
  • Wipe Down. Means using a disposable disinfectant wipe to wipe down a surface before discarding the wipe. This includes: 
    • Bathrooms. Wipe down all hard surfaces, including tiles and splashbacks, vanities, benchtop & taps, mirrors, toilet cisterns, seats and covers, shower screens and shower taps. 
    • Kitchens. Wipe down all hard surfaces including tiles and splashbacks, benchtop, sinks & taps, cupboards and handles, appliances including stoves, ovens, fridges etc. 
  • 2-in-1 Cleaning and Disinfecting. A physical clean using a combined detergent and 1,000 ppm bleach solution (2-in-1 clean) made up daily from a concentrated solution. 
  • Two Step Cleaning and Disinfecting. A physical clean using detergent and water followed by a clean with 1,000 ppm bleach solution Bleach solutions should be made fresh daily. 

Cleaning 

Preparation 
  • Wash your hands using soap and water and dry with paper towel before and after undertaking any cleaning. 
  • Use a hand sanitiser before putting on and removing gloves. 
  • Use disposable gloves. 
  • Avoid touching your face, mouth, nose, or eyes. 
  • Follow the directions on the containers, including appropriate use of PPE. 
  • Dispose of gloves and mask in a leak-proof plastic bag. 
Routine Cleaning 
  • All common or shared areas of the lodge are to be cleaned once a day. 
  • Routine cleaning is to follow the 2-in-1 process and include adding a disinfectant to all cleaning solutions. 
High Touch Cleaning 
  • Common and frequently touched surfaces are to be cleaned with a disinfectant wipe down multiple times a day in accordance with the cleaning schedule (See Annexure 7 – Cleaning Schedule & Roster). 
  • Special attention is to be given to surfaces such as handrails, windows, wall heaters, tabletops, door handles, light switches, desks, toilets, taps, TV remotes, kitchen surfaces and cupboard handles. 
  • High-touch surfaces should be cleaned and disinfected more frequently, including: 
    • eating and drinking utensils and storage receptacles 
    • tables and chairs (including underneath) 
    • kitchen and food contact surfaces 
    • door, cupboard and refrigerator handles 
    • handrails 
    • tap handles 
    • switches 
    • TV Controls 
    • Computers 
    • bar areas (whether in use or not) 

Cleaning Checklists 

Checklists are to be prepared to assist with cleaning, including: 

  • Bedrooms 
  • Bathrooms & Ensuites 
  • Kitchen 
  • Dining, Lounge and Games Rooms 
  • Ski storage and Drying Rooms 

Liability Waiver 

The Committee has determined that it is unable to accept the risk of people contracting COVID- 19 within the lodge, and that members and guests must accept this risk by signing and returning the required Liability Waiver. See Annexure 4 – Example Club Lodge Liability Waiver. 

Members will be requested to provide the email addresses of all guests so that the Club can email the Liability Waiver to all members and guests staying at the Lodges. Members must assist the Committee in getting their guests to sign the Liability Waiver before the start of the booking.

Sanctions 

Members and guests are responsible for following the requirements of this COVID Safe Plan.  

If you believe a person staying in the Lodge is not complying with the Plan, please report the breach to the Building Manager. 

If a person staying in the Lodge is not complying with the Plan, that person will be sanctioned and this may include being required to leave the Lodge immediately. As members are responsible for their guests, non-compliance by a guest may result in the member also being required to leave the Lodge immediately.  

If a member or guest refuses a direction from the Building Manager to leave the Lodge, the whole Lodge will be shut down.  

Actions in the Event of COVID contamination in Lodge 

Person Exhibiting Symptoms

  • If any person staying at the Lodge starts to feel unwell and exhibit the symptoms of COVID-19 and required to undertake a Covid test, and if unable to return home they are then required to self-isolate to their bedroom and advise the Lodge Manager and Building Manager. 
  • Advice can be obtained from the COVID-19 hotline (1800 675 398).
  • If a guest at a lodge has any of the symptoms of COVID-19, they must immediately get tested at a nearby testing location.
  • Normal activities can only resume after the guest receives a negative Covid test result
  • In the event of a positive Covid test result the DHHS should be notified using the Coronavirus Hotline on 1800 675 398 – open 24 hours, 7 days.

Isolation Procedure

  • Members and guests who are staying in accommodation where their room and bathroom is shared only with the ordinary members of their household can self-isolate in that space (as long as 1.5m physical distancing can be maintained). Close contacts and other family members shall ensure they maintain good hygiene and socially distance to minimise potential spread of the infection. If that person is a minor their parent or guardian shall be responsible for the care of that minor and the parent or guardian will also be isolated.  
  • Members and guests who are staying in accommodation where their sleeping space or amenities are shared with others will be required to self-isolate in another location. 
  • The Building Manager will as soon as practical inform all guests in the lodge of the risk of infection. Additional cleaning may be required in the areas the potentially-infected person has accessed. 

Infection Confirmed Positive

If a person staying in or visiting a Lodge has or contracts COVID19, the following process will be undertaken:

  • The infected person will immediately be isolated and then transferred to suitable premises/accommodation/hospital. Transfer of the infected person will follow any specific requirements issued by the NSW or VIC Department of Health.
  • The infected person (or their family/friends) must supply their name and contact details without delay to the Building Manager.
  • The Lodge manager and/or Building Manager will contact the DHHS and follow the directions provided. All occupants will be advised to self-isolate and undergo testing.
  • The Australian Government Department of Health will be advised of the infection by the Health authorities and the Club will follow any direction issued by the Department or their delegate. The Department will be issued with a list of all occupants/contacts by the Building Manager without delay.
  • The Building Manager will organise a deep clean of the Lodge. No subsequent occupation will be permitted until such cleaning is complete.
  • All members of the Club will be advised of the infection

APPENDIX A KOOMERANG SKI CLUB – Risk Management Response and Action Plan COVID19 Pandemic Risk 

COVID19 is a very specific risk to the operation of the Lodge. While there are numerous components of the risk (eg risk to health and safety, economic risk, legal risk, regulatory risk, etc) it is the key health and safety risks that is the focus of this analysis. 

COVID19 ACTION PLAN: THREDBO 

Promoting good hygiene and cleaning protocols within the Lodge to achieve infection prevention and control. 

Managing numbers within the Lodge at any one time to achieve social distancing guidelines.

Strategy What are the risks/issues What actions to take – Building Manager (prior to Lodge Opening)Actions for Members/Guests during their stay 
Entry / Ski RoomContamination when persons enter and touch surfaces, door handles, security lock Provide hand sanitizer station 
Daily cleaning/sanitizing 
COVID safe signs displayed 
Ensure social spacing & restriction of numbers 
Sanitise hands before entering and on leaving.  
Clean the ski room and entry daily.  
Follow the COVID signs including restriction of numbers.  
Kitchen High-risk infection area due to communal cooking situation 
Contamination when persons enter and touch surfaces, door handles, garbage receptacles, dishwashers, ovens, sinks, shared cutlery, shared pots/pans, microwaves, ovens. 
Contamination from food preparation 
Social distancing constraints 
Establish system to pre-book cooking times to ensure social spacing. Cleaning products for cleaning/sanitising after each use. 
COVID safe signs displayed including restriction of numbers as required 
Provide hand sanitiser station 
Instruction to wash hands prior to touching anything in the kitchen 
All tea towels to be removed and only paper towels are used.  
Provide boxes of disposable gloves. 
Follow instructions at the Lodge to pre-book cooking times in the daily planner provided.  
Sanitise hands before entering and on leaving the kitchen.  
Wash hands prior to touching anything in the kitchen.  
Clean the kitchen after you have finished preparing meals.  
Wash dishes, cutlery, etc, in the dishwasher.   
Use disposable gloves to unpack the dishwasher. 
Re-wash dishes, cutlery prior to use. 
Bring your own condiments and supplies.  
Follow instructions on COVID signs including restriction of numbers.  
Dining High-risk infection area due to communal eating situation Contamination when persons enter and touch surfaces, door handles, heaters, windows, tables, chairs Social distancing constraints Establish system to pre-book dining times to ensure social spacing. 
Cleaning products for cleaning/sanitising after every meal 
COVID safe signs displayed 
Follow instructions at the Lodge to co-ordinate dining times to ensure social spacing Clean/sanitise the dining area after every meal.  Follow instructions on COVID signs including restriction of numbers. 
Lounge room High-risk infection area due to communal seating situation Contamination when persons enter and touch surfaces, door handles, sit on seats Social distancing constraints Sanitation stations Cleaning products for cleaning/sanitizing after each use. COVID safe signs displayed Use hand sanitizer prior to entry.  Clean/sanitise after each use.  Follow instructions on COVID signs including restriction of numbers. 
Bedrooms Infection transfer by pillows, linen, blankets, mattress, heaters, windows Cleaning products for cleaning/sanitizing after each use. Remove pillows and blankets.  COVID safe signs displayed Clean/sanitise bedroom after use.  Members/guests must bring their own pillows, sheets, blankets/doonas/sleeping bags. Follow instructions on COVID signs. 
Bathrooms Contamination when persons enter and touch surfaces, door handles, sinks, shower facilities, heaters, windows Cleaning products for cleaning/sanitising after each use. 
Hand washing notices required COVID safe signs displayed 
Use hand sanitizer prior to entry.  Clean/sanitise after each use.  Follow instructions on washing hands.  Follow instructions on COVID signs including restriction of numbers. 
General use areas Contamination when persons enter and touch surfaces, door handles, heaters, windows, door handles, railings Cleaning products for cleaning/sanitizing after each use. 
Sanitation stations 
Hand washing notices required 
COVID safe signs displayed 
Clean/sanitise areas after use.  Use hand sanitizer as provided.  Wash hands frequently.  Follow instructions on COVID signs including restriction of numbers. 
Drying room High-risk infection area due to communal storage of ski clothes exposed to resort facilities that may be contaminated 
Contamination when persons enter and touch surfaces, door handles, heaters 
This area is high risk. Label areas to enable clothes and ski gear to be separated by room occupation. 
Provide hand sanitiser stations and cleaning products.  
High-risk area. 
Clean/sanitise areas after use and daily disinfection.  
Use hand sanitiser as provided.  
Follow signs to keep clothes and ski gear separated by room number.  
Follow instructions on COVID signs including restriction of numbers. 
General Provide tools for people to use to self-check and sanitize. Forehead thermometer in lodge. 
Ensure adequate supplies are available 
Self-check temperature regularly.  
Clean/sanitise thermometer after use. 
Contact Building Manager if supplies are running low.  

Managing numbers within the Lodge at any one time to achieve social distancing guidelines

[this is the area of each divided by the required square metres per person government guidelines currently require 4 square metres per person for dining facilities] 

LocationSquare meter measurement # of people allowed in area 
Kitchen 20.6 10
Dining area 20 10
Lounge 30.2 15
Upstairs Lounge17 .78
Bedrooms 13-17 4
Laundry 
Drying room 3
Ski room 2.6 
Main Entry 18.3 7

COVID19 ACTION PLAN: FALLS CREEK 

Falls Creek is not a communal facility. Each Flat will only have one booking group at one time. The main risks are on the changeover, when one booking group leaves and another arrives. Members and guests should still practice good hygiene and cleanliness during their stay.  

Strategy What are the risks/issues What actions to take – Building Manager (prior to Lodge opening)Actions for Members/Guests during their stay 
Entry / staircase Contamination when persons enter and touch surfaces, door handles, security lock Provide hand sanitiser station 
Daily cleaning/sanitising 
COVID safe signs displayed  
Sanitise hands before entering and on leaving.  
Clean the entry and staircase rail daily.  
Follow the COVID signs. 
Kitchen Contamination when persons enter and touch surfaces, door handles, garbage receptacles, dishwashers, ovens, sinks, shared cutlery, shared pots/pans, microwaves, ovens. Cleaning products for cleaning/sanitizing after each use. 
COVID safe signs displayed. Provide hand sanitizer station 
Instruction to wash hands prior to touching anything in the kitchen 
All tea-towels to be removed and only paper towels are used.  
Provide boxes of disposable gloves. 
Sanitise hands before entering and on leaving the kitchen.  
Wash hands prior to touching anything in the kitchen.  
Clean the kitchen after you have finished preparing meals.  
Wash dishes, cutlery, etc, in the dishwasher.  
Use disposable gloves to unpack the dishwasher. 
Re-wash dishes, cutlery prior to use. 
Bring your own condiments and supplies.  
Follow instructions on COVID signs. 
Dining Contamination when persons enter and touch surfaces, door handles, heaters, windows, tables, chairs  Cleaning products for cleaning/sanitising after every meal 
COVID safe signs displayed 
Clean/sanitise the dining area after every meal.  
Follow instructions on COVID signs. 
Lounge room Contamination when persons enter and touch surfaces, door handles, sit on seats. Sanitation stations 
Cleaning products for cleaning/sanitising after each use. 
COVID safe signs displayed 
Use hand sanitizer prior to entry.
Clean/sanitise after each use.  
Follow instructions on COVID signs. 
Bedrooms Infection transfer by pillows, linen, blankets, mattress, heaters, windows Cleaning products for cleaning/sanitizing after each use. Remove pillows and blankets.  COVID safe signs displayed Clean/sanitise bedroom after use.  Members/guests must bring their own pillows, sheets, blankets/doonas/sleeping bags. Follow instructions on COVID signs. 
Bathrooms Contamination when persons enter and touch surfaces, door handles, sinks, shower facilities, heaters, windows Cleaning products for cleaning/sanitizing after each use. Hand washing notices required COVID safe signs displayed Use hand sanitizer prior to entry.  
Clean/sanitise after each use.  
Follow instructions on washing hands.  
Follow instructions on COVID signs. 
General use areas Contamination when persons enter and touch surfaces, door handles, heaters, windows, door handles, railings Cleaning products for cleaning/sanitizing after each use. Sanitation stations Hand washing notices required COVID safe signs displayed Use hand sanitizer as provided.  
Wash hands frequently.  
Follow instructions on COVID signs. 
Ski room / drying Room High-risk infection area due to communal storage of ski clothes exposed to resort facilities that may be contaminated Contamination when persons enter and touch surfaces, door handles, heaters This area is high risk. Label the ski room and drying room to provide one area per Flat, so that these areas are no longer communal. Provide hand sanitizer stations and cleaning products.  High-risk area. 
Clean/sanitise areas after use and daily disinfection.  
Use hand sanitiser as provided.  
Follow signs to use the room allocated to your Flat.  
Follow instructions on COVID signs. 
General Provide tools for people to use to self-check and sanitize. Forehead thermometer in lodge. Ensure adequate supplies are available Self-check temperature regularly.  
Clean/sanitise thermometer after use. 
Contact Building Manager if supplies are running low.  
Managing numbers within the Lodge at any one time to achieve social distancing guidelines 
[this is the area of each divided by the required square metres per person government guidelines currently require 4 square metres per person] 
Square meter measurement # of people allowed in area 
Falls Creek is not a communal facility. Occupants of each Flat should practice social distancing in the main entry and stairwell.  

COVID19 ACTION PLAN: BULLER 

Promoting good hygiene and cleaning protocols within the Lodge to achieve infection prevention and control. 

Mt Buller will be split into two facilities: the upstairs Flats, and the rest of the Lodge. The occupants of the upstairs Flats must only use their kitchen and bathrooms and utilise the upstairs lounge area. The occupants of the rest of the Lodge must utilise the downstairs kitchen, lounge area and their allocated bathroom. Occupants of both facilities will utilise the shared ski room and drying room.  

Strategy What are the risks/issues What actions to take – Building Manager (prior to Lodge opening) Actions for Members/Guests during their stay 
Entry Contamination when persons enter and touch surfaces, door handles, security lock Provide hand sanitiser station 
Daily cleaning/sanitising 
COVID safe signs displayed 
Ensure social spacing & restriction of numbers 
Sanitise hands before entering and on leaving.  
Clean entry daily.  
Follow the COVID signs including restriction of numbers.  
Kitchen High-risk infection area due to communal cooking situation 
Contamination when persons enter and touch surfaces, door handles, garbage receptacles, dishwashers, ovens, sinks, shared cutlery, shared pots/pans, microwaves, ovens. 
Contamination from food preparation 
Social distancing constraints 
Establish system to pre-book cooking times to ensure social spacing. Cleaning products for cleaning/sanitising after each use. 
COVID safe signs displayed including  restriction of numbers as required 
Provide hand sanitiser station 
Instruction to wash hands prior to touching anything in the kitchen.  
All tea-towels to be removed and only paper towels are used.  
Provide boxes of disposable gloves. 
Follow instructions at the Lodge to pre-book cooking times in the daily planner provided.  
Sanitise hands before entering and on leaving the kitchen.  
Wash hands prior to touching anything in the kitchen.  
Clean the kitchen after you have finished preparing meals.  
Wash dishes, cutlery, etc, in the dishwasher.   
Bring your own tea-towels
Use disposable gloves to unpack the dishwasher. 
Follow instructions on COVID signs including restriction of numbers.  
Dining High-risk infection area due to communal eating situation Contamination when persons enter and touch surfaces, door handles, heaters, windows, tables, chairs Social distancing constraints Establish system to pre-book dining times to ensure social spacing. Cleaning products for cleaning/sanitizing after every meal COVID safe signs displayed Follow instructions at the Lodge to co-ordinate dining times to ensure social spacing 
Clean/sanitise the dining area after every meal.  
Follow instructions on COVID signs including restriction of numbers. 
Lounge room High-risk infection area due to communal seating situation Contamination when persons enter and touch surfaces, door handles, sit on seats Social distancing constraints Sanitation stations Cleaning products for cleaning/sanitizing after each use. COVID safe signs displayed Use hand sanitiser prior to entry.  
Clean/sanitise after each use.  
Follow instructions on COVID signs including restriction of numbers. 
Bedrooms Infection transfer by pillows, linen, blankets, mattress, heaters, windows Cleaning products for cleaning/sanitizing after each use. Remove pillows and blankets.  COVID safe signs displayed Members/guests must bring their own pillows, sheets, blankets/doonas/sleeping bags. 
Disposable mattress protectors provided
Follow instructions on COVID signs. 
Bathrooms Contamination when persons enter and touch surfaces, door handles, sinks, shower facilities, heaters, windows Cleaning products for cleaning/sanitising after each use. 
Hand washing notices required 
COVID safe signs displayed 
Use hand sanitiser prior to entry.  
Clean/sanitise after each use.  
Wash hands frequently.
Follow instructions on COVID signs including restriction of numbers. 
General use areas Contamination when persons enter and touch surfaces, door handles, heaters, windows, door handles, railings Cleaning products for cleaning/sanitising after each use. 
Sanitation stations 
Hand washing notices required 
COVID safe signs displayed 
Clean/sanitise areas after use.  
Use hand sanitiser as provided.  
Wash hands frequently.  
Follow instructions on COVID signs including restriction of numbers. 
Ski room Contamination when persons enter and touch surfaces, door handles. Provide hand sanitiser station  
COVID safe signs displayed
Ensure social spacing & restriction of numbers 
Sanitise hands before entering and on leaving.  
Follow the COVID signs including restriction of numbers.  
Drying room High-risk infection area due to communal storage of ski clothes exposed to resort facilities that may be contaminated 
Contamination when persons enter and touch surfaces, door handles, heaters 
This area is high risk. 
Label areas to enable clothes and ski gear to be separated by room occupation.
Provide hand sanitiser stations and cleaning products.  
High-risk area. 
Clean/sanitise areas after use and daily disinfection.  
Use hand sanitiser as provided.  
Follow signs to keep clothes and ski gear separated by room number.  
Follow instructions on COVID signs including restriction of numbers. 
General Provide tools for people to use to self-check and sanitize. Forehead thermometer in lodge. 
Ensure adequate supplies are available 
Self-check temperature regularly.  
Clean/sanitise thermometer after use. 
Contact Building Manager if supplies are running low.  
Managing numbers within the Lodge at any one time to achieve social distancing guidelines 
[this is the area of each divided by the required square metres per person government guidelines currently require 2 square metres per person for dining facilities] 
LocationSquare meter measurement # of people allowed in area 
Upstairs Flat
Kitchen and living 32 16
Kids area 22 11
Main Lodge
Kitchen 27.2 13
Dining and living area 100 50
Communal Bathrooms 4
Laundry 2
Drying room 12 6
Ski room 12 6
Main Entry 4

COVID19 ACTION PLAN: HOTHAM 

Promoting good hygiene and cleaning protocols within the Lodge to achieve infection prevention and control. 

Strategy What are the risks/issues What actions to take – Building Manager (prior to lodge opening)Actions for Members/Guests during their stay 
Entry / ski storage Contamination when persons enter and touch surfaces, door handles, security lock Provide hand sanitizer station 
COVID safe signs displayed 
Ensure social spacing & restriction of numbers 
Sanitise hands before entering and on leaving.  
Follow the COVID signs including restriction of numbers.   
Kitchen High-risk infection area due to communal cooking situation 
Contamination when persons enter and touch surfaces, door handles, garbage receptacles, dishwashers, ovens, sinks, shared cutlery, shared pots/pans, microwaves, ovens. 
Contamination from food preparation 
Social distancing constraints 
Establish system to pre-book cooking times to ensure social spacing. 
Cleaning products for cleaning/sanitising after each use. 
COVID safe signs displayed including restriction of numbers as required 
Provide hand sanitiser station 
Instruction to wash hands prior to touching anything in the kitchen 
All club teatowels to be removed and Guests to bring their own.
 Provide boxes of disposable gloves. 
Follow instructions at the Lodge to pre-book cooking times in the daily planner provided.  
Sanitise hands before entering and on leaving the kitchen.  
Wash hands prior to touching anything in the kitchen.  
Clean the kitchen after you have finished preparing meals.  
Wash dishes, cutlery, etc, in the dishwasher.  
Bring your own tea-towels
Follow instructions on COVID signs including restriction of numbers.  
Dining High-risk infection area due to communal eating situation Contamination when persons enter and touch surfaces, door handles, heaters, windows, tables, chairs Social distancing constraints Establish system to pre-book dining times to ensure social spacing. 
Cleaning products for cleaning/sanitising after every meal 
COVID safe signs displayed 

Follow instructions at the Lodge to co-ordinate dining times to ensure social spacing 
Clean/sanitise the dining area after every meal.  
Follow instructions on COVID signs including restriction of numbers.
Lounge room High-risk infection area due to communal seating situation Contamination when persons enter and touch surfaces, door handles, sit on seats 
Social distancing constraints 
Sanitation stations 
Cleaning products for cleaning/sanitising after each use. 
COVID safe signs displayed 
Use hand sanitiser prior to entry.  
Clean/sanitise after each use.  
Follow instructions on COVID signs including restriction of numbers. 
Bedrooms Infection transfer by pillows, linen, blankets, mattress, heaters, windows Cleaning products for cleaning/sanitising after each use. 
COVID safe signs displayed 
Members/guests must bring their own pillows, sheets, blankets/doonas/sleeping bags. 
Disposable mattress protectors provided
Follow instructions on COVID signs. 
Bathrooms Contamination when persons enter and touch surfaces, door handles, sinks, shower facilities, heaters, windows Cleaning products for cleaning/sanitizing after each use. Hand washing notices required COVID safe signs displayed Use hand sanitiser prior to entry.  
Clean/sanitise after each use.  
Follow instructions on washing hands.  
Follow instructions on COVID signs including restriction of numbers. 
General use areas Contamination when persons enter and touch surfaces, door handles, heaters, windows, door handles, railings Cleaning products for cleaning/sanitising after each use. 
Sanitation stations 
Hand washing notices required 
COVID safe signs displayed 
Clean/sanitise areas after use.  
Use hand sanitiser as provided. 
Wash hands frequently.  
Follow instructions on COVID signs including restriction of numbers. 
Drying room High-risk infection area due to communal storage of ski clothes exposed to resort facilities that may be contaminated 
Contamination when persons enter and touch surfaces, door handles, heaters 
This area is high risk. 
Label areas to enable clothes and ski gear to be separated by room occupation. 
Provide hand sanitizer stations and cleaning products.  
High-risk area. 
Clean/sanitise areas after use and daily disinfection.  
Use hand sanitiser as provided.  
Follow signs to keep clothes and ski gear separated by room number.  
One member of the booking group should be allocated to collect and deposit ski gear into and out of the ski room. 
Follow instructions on COVID signs including restriction of numbers. 
General Provide tools for people to use to self-check and sanitize. Forehead thermometer in lodge. 
Ensure adequate supplies are available 
Self-check temperature regularly.  
Clean/sanitise thermometer after use. 
Contact Building Manager if supplies are running low.  
Managing numbers within the Lodge at any one time to achieve social distancing guidelines 
[this is the area of each divided by the required square metres per person government guidelines currently require 4 square metres per person for dining facilities] 
LocationMeters Squared# of people per area
Kitchen  19 8
Pantry31
Dining area  2713
Downstairs Lounge  4623
Downstairs Hall189
Upstairs Lounge  2814
Upstairs Hall189
Bedrooms 3 & 8168
Bedrooms 1,2,4,5,6 & 7162
Drying room  168
Main Entry  12

APPENDIX B KOOMERANG SKI CLUB 
Cleaning guidelines to help prevent the spread of COVID-19 based on Federal/State Guidelines, 2020 

Method/Approach Actions 
Ventilate rooms before you clean Allow fresh air to circulate for at least 20 minutes. If possible, leave all windows open during the entire cleaning process. 
Wash your hands thoroughly before and after each cleaning Use soap and water, and scrub for at least 20 seconds. If that’s not possible, use a hand sanitizer with at least 70% alcohol. 
Wear disposable gloves while you clean Gloves should be thrown out after each cleaning. Make sure to wash your hands immediately after gloves are removed. 
Clean, then disinfect  Cleaning is when you use soap or detergent and water to remove dirt, germs and impurities. Disinfecting refers to the use of chemicals like bleach or alcohol to kill germs. Doing both is the best way to reduce the spread of infection. 
Use the right disinfectant Diluted household bleach solutions, cleaning products with at least 70% alcohol, and most common disinfectants are believed to be effective against the coronavirus. Bleach is a strong chemical and care should be taken when using it. 
Focus on frequently touched surfaces Light switches, doorknobs, and tap handles are just a few of the areas you’ll need to disinfect. 
Lounges and other soft, porous surfaces Carefully remove any visible dirt or grime, then use the appropriate cleaning product for the material. If possible, machine-wash items according to the manufacturer’s instructions. 
Wash all linen at the highest heat setting recommended by the manufacturer That includes mattress covers, kitchen towels, and blankets. Wear gloves when handling dirty laundry. 
Consider vacuum risks Change vacuum filters every vacuum cycle. 

General Cleaning Checklist for Lodge Areas 

Area Items to Clean/disinfect 
General Doorknobs/surfaces  Cleaning appliances:  Fans and lamp chains Garbage and recycling bins  Hairdryers Hanging space Ironing boards and irons  Keys/keypads Laundry sinks, washers, storage  Light switches/pulls Railings  Tabletops Thermostats/heaters Windowsills and window handles  Vacuum cleaners Washer/dryer units 
Kitchen All utensils, appliances, pots/pans, etc  Cabinet handles and pulls Doorknobs Dishwashers Condiments: oil, salt and pepper shakers, commonly used spices and containers, etc. Kitchenware that isn’t dishwasher safe  Sinks, benchtops Ovens/microwaves Fridges handles, internal areas  Windowsills and window handles 
Bathrooms Shower curtains/doors Showers and tubs  Sinks Tap handles and spouts  Toilets Windowsills and window handles 
Dining Doorknobs  Railings Lamp chains/switches  Light switches/runs Railings  Tabletops/seats Windowsills and window handles 
Lounge Doorknobs Railings Lamp chains/switches  Light switches/pulls Lounges especially arm rests Railings  Tabletops Windowsills and window handles 
Bedrooms Hangers and luggage racks Bedheads/foot  Nightstands/side tables Cupboards/dressers Bedding doonas, pillows, linen  Windowsills and window handles 

APPENDIX C: WAIVER OF LIABILITY 

This will be sent as an email to each member prior to the booking start date and members must reply that they have read and agree to this.  

WAIVER OF LIABILITY FOR CLUBS WITHOUT RESIDENT MANAGERS 

  1. The Koomerang Ski Club has put in place a number of preventative measures to reduce the spread of COVID-19. However, the Club cannot guarantee that you, your guests or anyone else will not become infected with COVID-19. Further attending the Club could increase your risk of contracting COVID-19. 
  1. The Club has adopted the World Health Organisation Interim Guide and Operation Considerations for COVID-19 Management in the Accommodation Sector. You must familiarise and comply with those guidelines and ensure your guests do the same. You will find a copy at https://apps.who.int/iris/handle/10665/331638 . 
  1. You must also comply with all Federal and State Government social distancing requirements and guidelines including the requirement to remain at a distance of 1.5 metres from any other individual. 
  1. You are also responsible for ensuring that all your guests comply with all COVID-19 requirements. 
  1. Any breach or non-compliance with any COVID-19 requirements may lead to a direction being issued to you and/or your guests to immediately leave the premises. If such a direction is issued you must comply with it. 
  1. By replying to this email you agree to the above conditions and you also acknowledge the contagious nature of COVID-19 and voluntarily assume the risk that you or your guests may be exposed to or affected by COVID-19 by attending the Club and that such exposure or infection may result in personal injury, illness, permanent disability or death. You further understand that the risk of becoming exposed or infected by COVID-19 at the Club may result from the actions, omissions or negligence of yourself or others including but not limited to Club employees and volunteers. 
  1. You voluntarily agree to assume all of the foregoing risks and to accept the sole responsibility for any injury to you or any of your guests which may experience or incur in connection with attendance at the Club’s premises. You hereby release, discharge and hold harmless the Club, its employees, agents and representatives of and from any claims including all liabilities, claims, actions, damages, costs or expenses of any kind arising out of or relating thereto. You understand and agree that this release includes any claims based on acts, omissions or negligence of the Club, its employees, agents and representatives whether the COVID-19 infection occurs before, during or after your attendance at any Club premises. 
  1. You further agree that if you or any of your guests display any flu like symptom then you must immediately notify the Building Manager.