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Page 22 of 26 <br />Updated: 4/15/2021 <br /> <br />person-to-person contact. Staff and volunteers in this area must wear facial coverings and <br />gloves. <br />1. Layout/size <br />a. Expand the size of the finish area so that finished participants can spread out as <br />they recover and allow for minimal contact with staff, volunteers, or other <br />participants. <br />i. Consider creating finishing lanes at the start of the finish line chute, or <br />just prior, and within to avoid close contact of participants. <br />ii. Consider eliminating certain tents to allow for expansion of the overall <br />finish area, as necessary. <br />b. Post signage around the finish line encouraging physical distancing and use of <br />facial coverings. <br />2. Spectators = No <br />a. Limit the finish area to only registered participants and volunteers. <br />3. Have several vocal volunteers present to tell participants to keep moving and not to <br />congregate. <br />a. It is important to keep the finish line clear of clusters of participants, so incoming <br />participants are not forced into a group. <br />4. Finisher Medals/ Pins = No <br /> <br />FOOD/ BEVERAGE <br />Based on the guidance of the U.S. Department of Health and Human Services and the U.S. <br />Department of Agriculture, many elements of our rest stops, lunch stops, and start/finish line <br />food and beverage fall under the concepts of food safety. Infection mitigation procedures must <br />be implemented when determining processes for food and beverage preparation and serving. <br />1. General measures <br />a. All state and local public health guidelines with respect to physical distancing, <br />cleaning, and signage must be followed. <br />b. Plexi-glass partitions/plastic sheeting should be installed at all exchange points <br />between staff/volunteers and participants as required by state and local public <br />health guidelines. <br />c. All items (pre-packaged snacks, pre-packaged lunch, single-use condiments, <br />whole fruit, beverages, etc.) are to be placed on the tables for self-service by <br />participants where they will take the items to go. Restock will occur in-between <br />participants. <br />d. All staff/volunteers in this area must wear facial coverings and gloves. <br />e. Hand Sanitizer stations and/or hand washing stations must be offered near food <br />and beverage area. <br />f. Ample EPA recommended disinfectants and sanitation supplies including but not <br />limited to face coverings, gloves, hand sanitizer, paper towels, hand wipe s, trash <br />cans, and garbage bags must be provided. <br />g. There must be at least a 6-foot buffer between food preparation areas and food <br />serving areas.