HOSPITALITY TOOLKIT PROVIDED BY THE CLEAR LAKE AREA CHAMBER OF COMMERCE & VISIT MASON CITY
Dear Tourism Partners, These unprecedented times have been challenging, to say the least. The hospitality industry has been especially hard hit by this crisis. Thank you for all that you’re doing to help mitigate the impact of COVID-19 in Mason City, Clear Lake and the North Iowa region. We’re all looking forward to reopening our doors and inviting visitors back to our communities; and we want to help you be prepared. We’ve developed this toolkit as a resource to help you navigate the new normal and ensure the safety of our region, providing guidance to safely serve your customers and accommodate your staff and volunteers. We are in this together and we remain committed to promoting local businesses and organizations throughout this ever-changing time. Thank you for your support and courage as we continue to navigate through this challenging time.
Libbey Hohn
Tourism Director, clear lake area chamber of commerce
Lindsey James executive Director, visit mason city
DISCLAIMER Please be advised that some or all of the information contained in this document may not be applicable to some businesses or places of work and may not include all information necessary for certain businesses and places of work. This document does not attempt to address any health, safety and other work place requirements in place prior to the age of COVID-19. As COVID circumstances continue to evolve, so will the public health and safety recommendations and requirements, and as a result this document may not include all current governmental or health expert requirements and recommendations. We strongly advise that before implementing any of the practices and procedures contained herein, you carefully evaluate all and consult with your own legal counsel and other advisors regarding the legality, applicability and potential efficacy of this information in your place of business and to determine what if any other recommendations or requirements may apply to your business. Each business should make its own decisions based on its review of the applicable laws and in consultation with its advisors. The Clear Lake Area Chamber of Commerce and/or Visit Mason City are not responsible for a business’s decisions arising out of, or related to, the adoption, or decision not to adopt, any of the practices or procedures contained in this guide.
GENERAL RECOMMENDATIONS This toolkit provides specific measures for tourism partners to aid in a safe, thoughtful reopening. The specific recommendations in each category support the overall goal of opening businesses in a way that protects employees and customers from exposure to COVID-19 and helps prevent the virus’s spread. It is also important that businesses take responsibility to ensure they have adequate supplies for their employees and customers such as soap, disinfectant, hand sanitizer, paper towels, tissue, face masks, etc. Businesses and organizations should keep a minimum of a 15 day supply at all times.
STATE & LOCAL COVID-19 RESOURCES State of Iowa COVID-19 Resources CG Public Health
returning to work Some options to screen employees prior to entering facility could include: • Verbal screening of employee to determine if employee has felt feverish in past 24 hours, coughing, had chills, or difficulty breathing. • Temperature check of employee prior to start of shift. - Ensure screeners are trained to use temperature monitors. - Wear appropriate Personal Protection Equipment (PPE). • Signs should be posted that individuals who have a fever, cough or any sign of sickness should not enter. If a worker is suspected of having COVID-19: • Encourage workers to self-isolate and contact a healthcare provider. • Provide information to the employee on return-to-work policy. • Inform HR and employee’s supervisor. If a worker is confirmed to have COVID-19: • Employer should instruct employees to follow CDC Guidelines. • Employers should inform anyone they have come into contact with of their possible exposure in the workplace but should maintain confidentiality as required by the Americans with Disabilities Act (ADA). Reintegration (bringing back) of exposed, asymptomatic employees to on-site operations should follow CDC Guidelines. Reintegration of workers with COVID-19 (positive) to on-site operations should follow CDC Guidelines. CDC also offers resources for protecting employee’s mental health.
GENERAL RECOMMENDATIONS to protect employees & customers • Staff and volunteers should wear PPE when possible. • Customers should consider using face coverings while in public. • Practice sensible social distancing, maintaining six feet between people. • All persons should maintain a social distance of at least six feet between each other. • Sales registers should be at least six feet apart. • Consider downsizing operations or limiting store capacity. • When possible, open all doors to reduce the need for direct contact. • Stores with higher traffic could mark spaces 6 feet apart at the sales registers and outside the entrance to the store. • Employees who appear to have symptoms upon arrival at work or who become sick during the day should immediately be separated from others and sent home. • A sign may be posted on the store that individuals who have a fever, cough or any sign of sickness should not enter. • Employees should avoid touching your eyes, nose and mouth – Do NOT shake hands. • Employees will be required to take reasonable steps to comply with guidelines on sanitation from the Center for Disease Control and Prevention and the Department of Public Health. • Encourage workers to report any safety and health concerns to the employer. • Provide a place to wash hands or alcohol-based hand rubs containing at least 60% alcohol. • Train workers in proper hygiene practices. • Sanitize any high-traffic areas, such as doorknobs, counters, etc. • Customers could be asked to use hand sanitizer upon entering the store. • Limit cash handling. • Encourage customers to use credit/debit cards, tap to pay, Venmo, PayPal or another form of contact-less payment. • Sanitize point of sale equipment after each use, including pens. • Provide hand sanitizer and disinfectant wipes at register locations. SOURCES: CDC Guidelines Iowa Department of Public Health
communication Communication during this time is incredibly important. Remain available to and transparent with your employees. Have conversations with employees about their concerns. Some employees may be at higher risk for severe illness, such as older adults and those with chronic medical conditions. Your team’s health is of the utmost importance, so loop employees in on your COVID-19 strategy for reopening.
HELPFUL RESOURCES: CDC Print Resources MRA Guides, Sample Letters, and Policies
KEEPING THE WORKPLACE SAFE
PRACTICE GOOD HYGIENE
STOP HANDSHAKING & AVOID TOUCHING FACE
INCREASE VENTILATION
USE VIDEOCONFERENCING
ADJUST/POSTPONE LARGE GATHERINGS
LIMIT BUSINESS TRAVEL
LIMIT FOOD SHARING
STAY HOME IF YOU OR A FAMILY MEMBER IS SICK
USE BOOKING SYSTEM TO STAGGER CUSTOMERS
LIMIT CASH HANDLING
USE ONLINE TRANSACTIONS
PRACTICE SOCIAL DISTANCING
HOLD MEETINGS IN OPEN SPACES
REMEMBER TO WASH YOUR HANDS
SANITIZE HIGH TRAFFIC AREAS
COMMUNICATE COVID-19 PLAN WITH STAFF
PREPARE YOUR SPACE Before reopening, you must sanitize your business to limit the spread of germs to your employees and customers. Keep this process limited to as few people as possible.
DISINFECT Disinfect your business before anyone returns to work. Sanitize and disinfect all areas, giving special attention to tools, workstations and equipment, restrooms, food service areas, common surface areas, phones, computers and other electronics.
INCREASE VENTILATION Replace HVAC air filters or clean/disinfect existing filters. Increase ventilation by opening windows or adjusting air conditioning.
limit access Put tight controls in place on who enters and exits the site during the cleaning shutdown. Limit the number of workers during this time.
your business should be 100% disinfected prior to anyone returning to work (other than those assisting with the disinfection process).
DEEP CLEANING COVID-19 “deep-cleaning” is triggered when an active employee is identified as being COVID-19 positive by testing. Sites may opt to have a deep cleaning performed for presumed cases, at their discretion. Identify an approved external company that should carry out the deep cleaning activity; this company must have the minimum requirements of:
• Trained personnel to execute the process of cleaning, disinfection and disposal of hazardous waste
• Proper equipment and PPE to perform the task
• All necessary procedures and local authorizations or permits to perform disinfection services and manage any wastes generated
• Use of approved COVID-19 disinfectant chemicals to perform this activity
SOURCE: CDC Cleaning & Disinfecting Your Facility
cleaning & disinfecting after opening CLEAN Clean surfaces using soap and water. Practice routine cleaning of frequently touched surfaces. High touch surfaces include: Tables, doorknobs, light switches, countertops, handles, desks, phones, keyboards, toilets, faucets, sinks, etc.
DISINFECT CDC recommends using EPA-registered household disinfectant. Follow the instructions on the label to ensure safe and effective use of the product. Many products recommend: • Keeping surface wet for a period of time (see product label) • Precautions such as wearing gloves and making sure you have good ventilation during use Water-diluted household bleach solutions may also be used if appropriate for the surface. • Check the label to see if your bleach is intended for disinfection, and ensure the product is not past its expiration date. Some bleaches, such as those designed for safe use on colored clothing or for whitening may not be suitable for disinfection. • Unexpired household bleach will be effective against coronaviruses when properly diluted. Follow manufacturer’s instructions for application and proper ventilation. Never mix household bleach with ammonia or any other cleanser. • Leave solution on the surface for at least 1 minute. Alcohol solutions with at least 70% alcohol may also be used.
soft surfaces For soft surfaces such as carpeted floors, rugs, upholstery and drapes: • Clean the surface using soap and water or with cleaners appropriate for use on these surfaces. • Launder items (if possible) according to the manufacturer’s instructions. Use the warmest appropriate water setting and dry items completely. • Disinfect with an EPA-registered household disinfectant if laundry isn’t possible.
electronics For electronics, such as tablets, touch screens, keyboards, remote controls, and ATMs: • Consider putting a wipeable cover on electronics. • Follow manufacturer’s instruction for cleaning and disinfecting. - If no guidance is available, use alcohol-based wipes or sprays containing at least 70% alcohol. • Dry surface thoroughly.
laundry For clothing, towels, linens and other items: • Launder items according to the manufacturer’s instructions. Use the warmest appropriate water setting and dry items completely. • Wear disposable gloves when handling dirty laundry from a person who is sick. • Dirty laundry from a person who is sick can be washed with other people’s items. • Do not shake dirty laundry. • Clean and disinfect clothes hampers according to guidance above for surfaces. • Remove gloves, and wash hands right away.
Personal protection equipment Personal protective equipment is protective clothing, helmets, goggles, or other garments or equipment designed to protect the wearer’s body from injury or infection. The hazards addressed by protective equipment include physical, electrical, heat, chemicals, biohazards, and airborne particulate matter. Businesses should keep a minimum quantity of 15-day supply of PPE. PPE can include masks, face shields and gloves.
who should wear masks? • Medical and isolation team members • Health screeners (i.e. a supervisor who take employees’ temperatures) • Disinfection team members • Those with broad exposure to customers or employees
who should wear gloves? • Those performing disinfection of common surfaces • Employees handling food • Employees handling trash • Employees in isolation NOTE: Gloves put employees at higher risk of exposure and are not recommended for general protective use for the following reasons: • The COVID-19 virus does not harm your hands, so gloves provide no protection, and touching your face with contaminated hands, whether gloved or not, poses a significant risk of infection. • Gloves often create a false sense of security for the individuals wearing them; people are more likely to touch contaminated surfaces because they feel they are protected from the virus because of the gloves when in reality, they are not. • When wearing gloves, people are less likely to wash their hands; this is counterproductive and puts others at higher risk. Proper hand washing is the number-one defense against any virus. • Proper removal of gloves takes training; if contaminated gloves are not removed properly, employees are exposed to greater risk.
who should wear face shields? Face shields are commonly used in healthcare and manufacturing. They can provide extra protection for those who must work within three feet of another person due to their job requirements. They are not necessary unless you work in healthcare/ manufacturing, but they can help.
remember: ppe is only effective if it is work correctly.
stay prepared
• Confirm operation has an adequate supply of soap, disinfectant, hand sanitizer, paper towels and tissues.
• Confirm stock of PPE.
• Have touchless thermometers on-site for employee screening.
• Businesses should keep a minimum 15-day supply of disinfectant supplies.
make your own mask
CDC recommends wearing cloth face coverings in public settings where other social distancing measures are difficult to maintain (e.g. grocery stores and pharmacies), especially in areas of significant community-based transmission.
Tutorials courtesy of CDC. For more information visit www.cdc.gov/coronavirus
HOW LONG COVID-19 LIVES ON SURFACES
FOOD Coronavirus doesn’t seem to spread through exposure to food. Still, it is a good idea to wash fruits and vegetables under running water before you eat them. Scrub them with a brush or your hands to remove any germs that might be on their surface. Wash your hands after you visit the supermarket. If you have a weakened immune system, you may consider buying frozen or canned produce. WATER Coronavirus hasn’t been found in drinking water. If it does get into the water supply, your local water treatment plant filters and disinfects the water, which should kill any germs.
to reduce your chance of catching or spreading coronavirus, clean and disinfect all surfaces and objects in your home and office every day.
entertainment venues:
bowling alleys, axe throwing, escape rooms, etc. This This section section includes includes bowling bowling alleys, alleys, axe axe throwing throwing venues, venues, escape escape rooms rooms and and other other activity-based activity-based entertainment. entertainment.
average level of customer interaction Work Work requires requires limited limited customer customer interaction. interaction.
employee + customer protection •• Staff Staff should should be be educated educated and and trained trained on on the the appropriate appropriate use use and and disposal disposal of of personal personal protective protective equipment (PPE) and should have appropriate PPE available to them. equipment (PPE) and should have appropriate PPE available to them. •• Gloves Gloves and and masks masks may may be be required, required, and and usage usage could could vary vary based based on on the the level level of of interaction interaction with with customers, namely handling point of sale interactions. customers, namely handling point of sale interactions. •• If If a a customer customer or or employee employee is is sick, sick, he he or or she she should should be be sent sent home home or or to to a a healthcare healthcare facility. facility. •• Limit Limit the the number number of of customers customers in in the the venue venue to to better better utilize utilize best best practices practices for for social social distancing. distancing. •• Stagger machines/lanes at appropriate facilities to encourage social distancing. Stagger machines/lanes at appropriate facilities to encourage social distancing. •• Customers Customers should should be be barred barred entrance entrance once once the the safe safe social social distancing distancing capacity capacity has has been been reached. reached. •• Limit capacity for food service seating to employ 6-foot distance between patrons. Limit capacity for food service seating to employ 6-foot distance between patrons. •• Barriers Barriers may may be be needed needed in in some some areas. areas. Specifically, Specifically, barriers barriers could could be be used used at at food food service service areas areas or or between lanes, if possible. between lanes, if possible. •• Families Families or or those those who who have have quarantined quarantined together together may may play play together. together. Groups Groups should should not not intermingle. intermingle. •• Additional Additional hand hand sanitizing sanitizing stations stations should should be be available available to to patrons patrons and and employees. employees. •• Any equipment, including bowling balls, used should be cleaned and Any equipment, including bowling balls, used should be cleaned and disinfected disinfected after after each each use. use. •• Bathrooms should be sanitized after use. Bathrooms should be sanitized after use. •• Sanitize Sanitize any any high-traffic high-traffic areas, areas, such such as as doorknobs, doorknobs, counters, counters, etc. etc. •• Follow restaurant guidelines for food service areas. Follow restaurant guidelines for food service areas. •• Bowling Bowling shoes shoes should should be be carefully carefully handled handled by by employees employees and and sanitized. sanitized. •• Limit Limit cash cash handling. handling. •• Encourage Encourage customers customers to to use use credit/debit credit/debit cards, cards, tap tap to to pay, pay, Venmo, Venmo, PayPal PayPal or or another another form form of of contact-less payment. contact-less payment. •• Sanitize Sanitize point point of of sale sale equipment equipment after after each each use, use, including including pens. pens.
additional resources The Bowling Proprietors’ Proprietors’Association Associationof America The Bowling Bowling Proprietors’ Association ofofAmerica America
entertainment venues: gaming
This section includes gaming facilities, such as racetracks, casinos and bingo halls. These measures also apply to arcades.
average level of customer interaction Work requires limited customer interaction.
employee + customer protection • Staff will be educated and trained on the appropriate use and disposal of personal protective equipment (PPE) and should have appropriate PPE available to them. • Gloves and masks may be required, and usage could vary based on the level of interaction with customers, namely handling point of sale interactions. • If a customer or employee is sick, he or she should be sent home or to a healthcare facility. • Limit the number of customers in the venue to better utilize best practices for social distancing. • Stagger machines (i.e. turning off every other machine in order to keep a 6-foot distance between patrons). • Customers should be barred entrance once the safe social distancing capacity has been reached. • Limit capacity for food service seating to employ 6-foot distance between patrons. • Barriers may be needed in some areas. Specifically, barriers could be used at bingo card purchasing stations, wager windows or stations and food service areas. • Additional hand sanitizing stations should be available to patrons and employees. • Any equipment, including bowling balls, used should be cleaned and disinfected after each use. • Bathrooms should be sanitized after use. • Sanitize any high-traffic areas, such as doorknobs, counters, etc. • Follow restaurant guidelines for food service areas. • Limit cash handling. • Encourage customers to use credit/debit cards, tap to pay, Venmo, PayPal or another form of contact-less payment. • Sanitize point of sale equipment after each use, including pens.
additional resources American Gaming Association American Amusement Machine Association
entertainment venues: movie theaters
This section includes movie theaters. Other theaters hosting concerts, performers, etc. can also follow these guidelines, but may prefer to open when events can be filled at capacity.
average level of customer interaction Work requires limited customer interaction.
employee + customer protection • Staff should be educated and trained on the appropriate use and disposal of personal protective equipment (PPE) and should have appropriate PPE available to them. • Gloves and masks may be required, and usage could vary based on the level of interaction with customers, namely handling point of sale interactions. • If a customer or employee is sick, he or she should be sent home or to a healthcare facility. • Limit the number of customers in the venue to better utilize best practices for social distancing. • Stagger payment areas and tables in food service areas. • Customers should be barred entrance once the safe social distancing capacity has been reached. • Direct customers to seats that separate them from other customers by 6 feet. • Additional hand sanitizing stations should be available to patrons and employees. • Any equipment should be cleaned and disinfected after each use. • Bathrooms should be sanitized after use. • Sanitize any high-traffic areas, such as doorknobs, counters, etc. • Follow restaurant guidelines for food service areas. • Sanitize theater seats following each movie. If this isn’t possible, install disposable material on seats and discard after each movie. • Limit cash handling. • Encourage customers to use credit/debit cards, tap to pay, Venmo, PayPal or another form of contact-less payment. • Sanitize point of sale equipment after each use, including pens.
additional resources National Association of Theatre Owners
entertainment venues: museums
average level of customer interaction Work requires limited customer interaction.
employee + customer protection • Staff should be educated and trained on the appropriate use and disposal of personal protective equipment (PPE) and should have appropriate PPE available to them. • Gloves and masks may be required, and usage could vary based on the level of interaction with customers, namely handling point of sale interactions. • If a customer or employee is sick, he or she should be sent home or to a healthcare facility. • Limit the number of customers in the venue to better utilize best practices for social distancing. • Stagger payment areas and tables in food service areas. • Customers should be barred entrance once the safe social distancing capacity has been reached. • Space between customers in food service and retail areas, as well as the ticket booth, should be set at the recommended 6 feet. It may also be necessary to set the same requirement in high-traffic exhibit areas. • Additional hand sanitizing stations should be available to patrons and employees. • Any equipment, including bowling balls, used should be cleaned and disinfected after each use. • Bathrooms should be sanitized after use. • Sanitize any high-traffic areas, such as doorknobs, counters, etc. • Follow restaurant guidelines for food service areas. • Interactive exhibits (touch and feel exhibits, play areas) may be closed or modified to help maintain best practices for health and safety. • Limit cash handling. • Encourage customers to use credit/debit cards, tap to pay, Venmo, PayPal or another form of contact-less payment. • Sanitize point of sale equipment after each use, including pens.
additional resources Iowa Museum Association American Alliance of Museums
HOTELS average level of customer interaction Work requires contact with other employees and limited customer interaction
employee + customer protection • Staff should be educated and trained on the appropriate use and disposal of personal protective equipment (PPE) and should have appropriate PPE available to them. • Gloves and masks may be required, and usage could vary based on the level of interaction with customers, namely handling point of sale interactions. • If a customer or employee is sick, he or she should be sent home or to a healthcare facility. • Maintain records that will help you trace who has been in contact with any infected individuals that have been to your property. Review and implement a record keeping process to maintain records of guest and staff movement. These records should be kept for a minimum of 90 days. This includes maintaining guest registration records, employee work assignments, documentation of key control procedures including the electronic lock records, and security camera closed circuit tapes. This is especially important if someone in your hotel has been confirmed to have the virus. • Provide reminders to employees and members of the public to stay at least 6 feet away from others when in the facility and mark six foot intervals when possible. • Train housekeeping staff to use the disinfectants safely and correctly. Staff should wear gloves when cleaning. • Linens may become contaminated with the virus, so it is also important to add disinfectant when washing laundry. Bed scarfs and bedspreads should be washed more frequently. • Follow the manufacturer’s instructions for proper use to get the most virus killing protection. Schedule and perform routine cleaning and disinfection of all contact surfaces in public areas, guest rooms, television remote controls, toilet flush handles, door handles, water faucet handles, and flooring.
additional resources Iowa Lodging Association American Hotel & Lodging Association
AIR BNB & VACATION RENTALS AirBnB Resource Center
Cleaning Checklist
food service:
bars | coffee shops | restaurants | catering This section includes restaurants, bars, coffee shops and catering companies.
average level of customer interaction Work requires some contact with customers.
employee + customer protection • Employees can wear masks at their discretion based on the state’s recommendation. However, the CDC and FDA recommends masks/face coverings for all employees. • Gloves are already part of the supplies restaurants use on a daily basis. There should be no additional need for other supplies outside the normal course of business. • Staff should limit the number of customers in the restaurant to those that can be adequately distanced 6 feet apart. • Any indoor or outdoor waiting area may be marked so that social distancing standards are met. One member of a party may be allowed in waiting area while other members of their party wait in their car. • Tables should be limited to no more than 6 guests per table. • Tables/booths may alternatively be separated by a physical barrier. • Tables and seating should be sanitized after each guest. • Bathrooms should be sanitized frequently. • High customer contact areas (e.g. door entrances) should be cleaned every two hours. • Menus, if laminated, should be cleaned after each usage, or paper menus shall be designed for single use. • Condiments should not to be left on tables. Provide by request and sanitize after usage, or disposable packets should be used. • Employees are encouraged to take ServSafe Food Handler class to learn more about food safety as it relates to COVID-19. • Wash your hands often with soap and water for at least 20 seconds. • If soap and water are not available, use a 60% alcohol-based hand sanitizer per CDC. • Avoid touching your eyes, nose, and mouth with unwashed hands. • Employees who have a fever or other symptoms of COVID-19 should not be allowed to work. • A sign should be posted on the store that individuals who have a fever, cough or any sign of sickness should not enter. • Never touch Ready-to-Eat foods with bare hands. • Use single service gloves, deli tissue, or suitable utensils. • Wrap food containers to prevent cross contamination. • Follow 4 steps to food safety: Clean, Separate, Cook, and Chill.
pick-up + delivery • If offering delivery options: - Ensure coolers and transport containers are cleaned and sanitized - Maintain time and temperature controls - Avoid cross contamination; for example, wrap food before transport. • Encourage customers to use no-touch deliveries • Notify customers as the delivery is arriving by text message or phone call. • Establish designated pick-up zones for customers. • Offer curb-side pick-up. • Practice social distancing by offering to place orders in vehicle trunks.
creating a barrier You can practice social distancing in your bar/restaurant by moving tables to ensure they are six feet apart. However, if your establishment has booths, you can install a 24-inch-tall barrier between booths to maintain social distancing. 24-inch-tall barrier attached to booths maintains social distancing without losing booth space. This can be made of plastic, plexi glass, etc. as long as it’s solid.
additional resources National Restaurant Association Iowa Restaurant Association U.S. Food & Drug Administration Centers for Disease Control & Prevention
retail: general This section includes furniture & home furnishings, clothing, shoe stores, clothing accessories, luggage stores, leather goods, department stores, sporting goods stores, book stores, craft stores, music stores and other mercantile stores.
average level of customer interaction Requires close interaction between staff and customers, but not direct physical contact.
employee + customer protection • Post a sign to the storefront that informs individuals who have a fever or other symptoms of COVID-19 should not enter the store. • Employees may be allowed to wear facemasks or gloves. • Customers should be encouraged to wear facemasks in order prevent spreading of the virus. • Consider downsizing operations or limiting store capacity. • All persons in the store should practice sensible social distancing of at least 6 feet between another person. • Signs and floor markings can be used to encourage social distancing. • Avoid displays that lead to crowding. • Encourage customers to use hand sanitizer upon entering the store. • Sanitize entrance/exit doors at least three times per day. Employees may be allowed to wear facemasks or gloves. • Employees should have access to hand sanitizer or a place to wash their hands. • Workers and customers should be provided an adequate number of trash receptacles • Sanitization of incoming stock and merchandise is recommended. • Point of sale equipment should be frequently cleaned and sanitized. • Stores should encourage customers to make non-cash payments. • Protective screens may be installed at the discretion of each store. • Sales registers should be at least 6 feet apart. • Salesperson should encourage customers to either to insert payment card or to provide their own pen or sanitize store’s pen before and after use to sign the receipt. Receipt should be left on counter. • Employees who have a fever or are otherwise exhibiting COVID-19 symptoms should not be allowed to work. • Employees should be required to take reasonable steps to comply with guidelines on sanitation from the Centers for Disease Control and Prevention and the Iowa Department of Public Health. • Encourage workers to report any safety and health concerns to the employer. Consider using a hotline for employees to voice concerns anonymously.
a designated employee should be on duty to monitor all procedures. National Retail Federation National Association of Convenience Stores
additional tourism & hospitality resources: State of Iowa: Governor’s Disaster Proclamations Travel Iowa: COVID-19 Resources for Industry Partners Iowa Lodging Association Iowa Restaurant Association Iowa Museum Association Iowa Department of Natural Resources: COVID-19 Response CDC: Coronavirus and Travel in the United States U.S. Travel Association: COVID-19 Travel Industry Research Cleaning Guidelines from Airbnb Smart Meetings: Hyatt Joins Hotel Hygiene Race—and Wants to Win Smart Meetings: Marriott Unveils New Global Cleanliness Council to Fight COVID-19 Meetings Today: Wynn Las Vegas Unveils Health and Sanitation Plan H2R Market Research: Ways COVID-19 Will Change Travel - For Better Or Worse PCMA: Coronavirus Resources & Insights for the Business Events Industry Arrivalist: Daily Travel Tracker
stay informed: Iowa Department of Public Health COVID-19 In Iowa Dashboard Cerro Gordo County Department of Public Health Center for Disease Control World Health Organization
clearlakeiowa.com visitmasoncityiowa.com