COVID Safety Plan 

Version 3: As at 14 July 2020 

Coronavirus (COVID-19) 

Coronavirus COVID-19 is a highly infectious disease which 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 2020 snow season. 

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. 

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 

Australian Government Health Alerts: https://www.health.gov.au/news/health-alerts/novel-coronavirus-2019-ncov-health-alert 

Safe Work Australia COVID19 information: https://www.safeworkaustralia.gov.au/covid-19-information-workplaces  

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

Victorian Government:

USE AND 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 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 

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) 

Undertake cleaning & disinfecting 

  • Regularly clean and disinfect high touch areas 
  • Keep your bedrooms clean 
  • Thoroughly clean and disinfect common areas as scheduled 

Contact Tracing 

  • Download the COVIDSafe App 
  • Record your check-in / check out using the QR code and online form provided  

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 1.6 below for Sanctions). 

Lodge Capacity

The government has advised that, within accommodation and other similar facilities, a minimum of 4 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 will be used by booking groups in “shifts”.  There will be a daily planner for groups to book time in the kitchen and dining area for each meal.  

Bedrooms 

All KSC lodges will operate for the 2020 season with only one booking group per room so that bedrooms are not communal areas. Only members of the booking group should enter their bedroom during their stay, no one is permitted to enter a bedroom where they are not part of the booking group for that bedroom.  

Visitors

  • No visitors will be permitted within the lodge. 
  • Contractors and other workers are permitted to undertake required works. 
  • People delivering food or other items for members or guests are not permitted to enter the lodge. Members or guests are to arrange collection outside the lodge. 

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. 
  • Guests to confirm they have not been required to quarantine by the DHHS due to close contact with a confirmed case of COVID-19>    

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

Check out and departure musty occur by 10 am to allow time for cleaning, disinfecting and preparing rooms for incoming guests. 

Guests are required to scan the QR code and fill in the electronic sign out sheet to record their departure date and time.  

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 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
  • At the main entrance, signage will include: 
  • “Members & guests only, no visitors” 
  • “Do Not Enter if unwell” 
  • “Please use hand sanitizer” 
  • “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. 
Drying Room
  • Each bedroom shall be allocated dedicated space in the drying room, and members and guests are required to only use their designated space. 
  • The only items permitted in the drying room are: 
    • outwear jackets and pants, 
    • ski boots 
    • wet gloves, which must be sanitised before they are brought into the drying room. 
  • Outerwear or boots that have been in contact with others should be sanitised with a disinfectant wipe before being put into the drying room. 
  • All other equipments including goggles, helmets, face wear and dry gloves are to be taken and stored in bedrooms.
Laundry 
  • Disposable gloves will be provided for use while undertaking washing and cleaning in the laundry. 
  • Hands should be washed and sanitised immediately after using gloves. 
  • The washing machine and 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 
  • Pillows, linen, doonas, blankets, mattress protectors shall be removed from bedrooms and each member and guest is responsible for the supply of these items. 
  • If members do not bring their own mattress protector, disposable ones will be provided. Members should dispose of used mattress protector on the day of departure.  
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” prior to and after each use. 
  • 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 
  • The Building Manager shall allocate a shared bathroom to a maximum of two bedrooms for their exclusive use, and occupants of those bedrooms are only permitted to use the bathroom allocated to them. 
  • 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 must pre-book their use of the kitchen in the book provided and comply with the capacity limits. 
  • Hand sanitizer and disposable gloves are to be available within the kitchen area. 
  • Prior to the commencement of cooking the station/area is to be wiped down with a disinfectant wipe. 
  • All cooking utensils are to be either washed and sterilized during/after meal preparation, or placed in the dishwasher, or set aside for washing promptly after the meal is finished. 
  • One person from each group is to serve the meals to the dining area – there is to be no buffet-style meal collection. 
  • When the meal has been served, the bench surfaces are to be immediately cleaned and wiped with approved disinfectant wipes. 
  • On completion of the meal, all remaining dishes and cooking equipment are to be rinsed and washed in the high-speed commercial sterilizing dishwasher (preferred) or placed in the conventional dishwasher for washing. 
  • Dishes are to be air-dried and stored when dry. No tea towels are to be used. 
  • In accordance with the hospitality guidelines all shared condiments are to be removed and members and guests are required to provide their own. The lodge will have a limited supply of individual sachets of salt and pepper, sugar etc. 
  • Members and guests must only use the pantry shelves and fridge/freezer spaces allocated to their bedroom.
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). 
  • People who are not part of the same booking are not permitted to have a meal together. 
  • Where possible the number of people at a table is to be limited to 6 persons. 
  • Meals are to be consumed in a timely manner and members and guests are required not to linger beyond their allotted timing so that the area is available for others. 
  • Tables, chairs, bench seats are to be wiped down with a disinfectant wipe immediately following any spillage or after dining has concluded. 
Lounge Areas 
  • Hand sanitizer is 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 the use of the lounge members and guests are required to wipe down with a disinfectant wipe any spillage, high touch or hard surfaces which they have been in contact with. 

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 1.6 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 my lead to sanctions. 

The Club will endeavour to employ professional cleaners to clean all areas of the Lodges twice per week. However, this does not preclude members from doing their cleaning duties.  

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 becomes unwell while staying in the lodge they are requested to return to home (usual place of residence) and get tested.  
  • If any person staying at the Lodge starts to feel unwell and exhibit the symptoms of COVID-19 and are unable to return home they are then required to self-isolate to their bedroom and advise the Lodge Manager (if there is one) and Building Manager.  
  • The person must organise to get tested within the resort.  
  • Advice can be obtained from the COVID-19 hotline (1800 675 398). 

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 has symptoms of COVID but the infection is not yet confirmed, the following process will be undertaken: 

  • The person who has the symptoms will be required to have a COVID test without delay. 
  • The person must supply their name and contact details without delay to the Building Manager. 
  • The person will be isolated in their bedroom until such time as the COVID test is confirmed. If that person is a minor their parent or guardian will be responsible for the care of that minor and that parent/guardian will also be isolated. 
  • The Club will inform all members and guests staying in the premises of the potential risk of infection. Additional cleaning may be required in the areas the person has accessed. 
  • The person may choose to vacate the Lodge prior to the outcome of a COVID19 test. In this instance, the person will be required to inform the Club of the results of the COVID test. 
  • The Club will monitor the COVID test status or be informed of the departure of the person.  
  • The Club will follow up the person to confirm the results of the COVID test. If that test is positive, the Club will immediately inform all other persons that have occupied the Lodge during or after the person’s stay and commence the process set out above for a COVID 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. 

Strategy What are the risks/issues What actions to take – Building Manager (prior to Lodge Opening)Actions for Members/Guests during their stay 
Ski room / entry Contamination 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/sanitizing after each use. COVID safe signs displayed including  restriction of numbers as required Provide hand sanitizer station Instruction to wash hands prior to touching anything in the kitchen All condiments to be removed. Only salt, pepper and sugar provided. Guests advised to bring their own supplies and remove after the week.  All teatowels 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/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 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/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 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 sanitizer stations and cleaning products.  High-risk area. Clean/sanitise areas after use and daily disinfection.  Use hand sanitizer 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] 

 Square meter measurement # of people allowed in area 
Kitchen 20.6 
Dining area 20 
Lounge 30.2 
Upstairs Lounge17 .74
Bedrooms 13-17 
Laundry 
Drying room 
Ski room 2.6 
Main Entry 18.3 

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.  

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 / staircase Contamination when persons enter and touch surfaces, door handles, security lock Provide hand sanitizer station Daily cleaning/sanitizing 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 condiments to be removed. Only salt, pepper and sugar provided. Guests advised to bring their own supplies and remove after the week.  All teatowels 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/sanitizing 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/sanitizing 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 Clean/sanitise areas after use.  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 sanitizer 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 utilize the upstairs lounge area. The occupants of the rest of the Lodge must utilize the downstairs kitchen, lounge area and their allocated bathroom. Occupants of both facilities will utilize 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 sanitizer station Daily cleaning/sanitizing 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/sanitizing after each use. COVID safe signs displayed including  restriction of numbers as required Provide hand sanitizer station Instruction to wash hands prior to touching anything in the kitchen All condiments to be removed. Only salt, pepper and sugar provided. Guests advised to bring their own supplies and remove after the week.  All teatowels 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/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 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/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 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. 
Ski room Contamination when persons enter and touch surfaces, door handles. 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 daily.  Follow the COVID signs including restriction of numbers.  One member of the booking group should be allocated to collect and deposit ski gear into and out of the 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 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 sanitizer 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] 
 Square meter measurement # of people allowed in area  
Upstairs flat facility 
Kitchen and living 32  
Kids area 22  
    
Main Lodge Facility 
Kitchen 27.2  
Dining and living area 100 25  
Communal Bathrooms  
Laundry  
Drying room 12  
Ski room 12  
Main Entry  

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 Daily cleaning/sanitizing 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/sanitizing after each use. COVID safe signs displayed including  restriction of numbers as required Provide hand sanitizer station Instruction to wash hands prior to touching anything in the kitchen All condiments to be removed. Only salt, pepper and sugar provided. Guests advised to bring their own supplies and remove after the week.  All teatowels 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/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 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/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 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 sanitizer stations and cleaning products.  High-risk area. Clean/sanitise areas after use and daily disinfection.  Use hand sanitizer 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] 
 Square meter measurement # of people allowed in area 
Kitchen  19 4
Pantry31
Dining area  27 6
Downstairs Lounge  46 10
Downstairs Hall184
Upstairs Lounge  28 7
Upstairs Hall184
Bedrooms 3 & 8 16 3
Bedrooms 1,2,4,5,6 & 7162
Drying room  16 4
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.