FCN guidance for stalls
These guidelines were written in Autum 2020. Since then, the guidance has changed, and in particular there is less concern about the virus spreading other than through the air, however the general guidance is still relevant.
- A stall can be considered its own place of business, comparable to retail outlets in a shopping centre. Any business operating during the COVID-19 pandemic is obligated to put measures in place that prevent the spread of infection amongst staff, volunteers and customers.
Social distancing should be observed, keeping at least 2m apart, (or 1 metre with risk mitigation), and we should ensure that people do not meet in groups of more than 6.
- Attendees and vendors should consider wearing non-medical face masks, even if a mask is not necessary for the work they are performing.
- Consider implementing measures to minimize the risk of transmission, such as:
o Performing frequent hand hygiene.
o Creating barriers (e.g. glass or plastic partitions) between patrons and workers,
o Eliminating food sampling.
o Preventing customers from gathering in groups of more than 6.
o Asking customers to refrain from handling products and to point out the items they want bagged by staff.
o Wearing appropriate personal protective equipment (PPE),
- Follow cleaning and disinfecting practices, including regular sanitation of any stall surfaces and equipment touched by workers and patrons.
- Take precautions at the point of sale to reduce transmission.
o Physically distance workers from patrons or install physical barriers.
o Sanitize electronic keypads or touchscreens after each use.
o Minimize the handling of money.
o Ensure gloves are available for workers handling cash.
- Develop strategies to minimize the handling of objects between multiple attendees and ensure frequent cleaning and disinfecting of these objects. If an items is shared between attendees, attendees should:
o Wash hands with soap and water for at least 20 seconds or alcohol based hand sanitizer with a minimum of 60% alcohol before and after handling a shared item.
o Hard-surfaced items, or items which can be laundered should be cleaned and disinfected.
o Soft-surface items, or other items that cannot be cleaned and disinfected should be isolated for a period of 24 hours.