Posted by Toby W. Silhavy
Posted on 9/11/2020
HELLO EVERYONE!!!! We are at that time of year where the season should be winding down, but thanks to Covid-19 our season has really just started. Having said that, we our at our last contest of the year ----SARANAC!!!! The regional directors and I have really tried to produce a safe venue to practice, fly, compete, and socialize. We tried this technique at my contest (Southern Ohio IMAC Bash), and it worked. Did we tweak some things? We sure did, and for the better! The RDs and I have spent a lot of time coming up with a set of guidelines for not only this years Saranac/Regionals but for the 2021 season as well. As a medical professional, I do a lot of reading up on the current status of treatment and possible vaccine preventative measures. As of 9-10-20 there are several clinical trials for a Covid-19 vaccines, but we have already had our first vaccine accident/failure. With this in mind; I want to be prepared to safely fly in 2021! Please read the guidelines; and please take them to heart, that we care about your well being and want to have fun in 2021. We all need to strive to promote IMAC in 2020/21 and we need to show the world what NCFR is all about! I would like to see a full contest schedule posted as soon as reasonably possible, so CD’s lets get them posted! And speaking of CD’s and clubs that help make IMAC contests possible----I WANT TO SAY THANK YOU!!!! Without you we wouldn’t exist. Again, THANKS!!!! Remember that 2021 is a team selection year and I would love to see all of our contests packed next year. We are planning some early 2021 primers for our new folks, and want to remind any newcomers to please contact me and I will set you up with a RD that can help you get started. That is what NCFR is all about!
I want to personally thank my RDs for all of their help this year, even though we weren’t flying much we were mitigating risks and trying different venues for 2021 contests. My RDs are as follows:
1. Aaron Schrader-my right hand man-without my daily calls I would never have things straight!
2. Rob and Cherri Willis-my chef boyardee and my business left hand
3. Matt Komar-my corsair formation pilot and someone I can look to for awesome perspectives
4. Lou Matustik-my Columbus perspective and promoter
5. Mike Roxberry-my Michigan connection and all around spiritual leader for NC
6. Nick and Sam McKinney-without your support we would be lost
7. Bill Teeter-my good friend that I can always depend on and is Canada’s best RD hands down
When you see these individuals next time, say a big thank you for all they do!!!!
I want to see you all at SARANAC in a FEW WEEKS!!!! Lets show our support!!!!
As always you can contact me at 937-763-3264 (after 6 pm), or send me an email at email@example.com
IMAC North Central Covid-19
Contest Exposure Prevention and Preparedness Plan
We in the North Central IMAC Region take the health and safety of our participants very seriously. With the ongoing spread of Covid-19, our organization must remain vigilant in mitigating the outbreak. In order to be safe and maintain our contest schedule, we have developed this Covid-19 contest exposure prevention and preparedness plan to be implemented at every sanctioned contest and event until further notice. We are relying on all Contest Directors, Volunteers and Participants to follow these guidelines to help secure a safe and enjoyable future in our sport.
This plan is based on current information available from the CDC, OSHA, Government Executive Orders and Local Municipal Health Agency issuances at the time of its development and is subject to change based on further information issued by the above agencies. IMAC may also amend this plan based on operational needs.
· It is assumed that all event attendees are honest about their recent health conditions including any Covid-19 symptoms or exposures. If any attendee has had any recent exposure or is symptomatic it is recommended that they avoid participation.
· Mask are required to be worn by all participants anytime they are within 6’ or closer to another individual.
· It is recommended that all CD’s have a non-contact digital thermometer available to check all participants at check in. Any participant with a fever over 100 degrees Fahrenheit should immediately leave the event site, go home and contact a health official for further actions.
· Registration will be a non-contact event. It is recommended that Contest Directors print the full North Central roster prior to the event to use as a checklist for participants. If a participant is not on the roster, take the time to add their information to the list and make sure to send that info to the RD so they can update the roster for future use.
· The CD will need to provide hand sanitizer that will be available at the registration desk, public restrooms, food distribution zones and judges tent.
· All canopies and flight stations on the flight light must be staggered with a 6’ walkway between the posts of the canopies.
· It is best practice to not share any items between participants. If an item like a transmitter is shared, proper cleaning and disinfecting between each use is necessary.
· All participants will need to provide the following for their own personal use:
1. Proper face mask
· All judges will maintain a minimum distance of 6’ between each other and use their provided items listed above. A table will be at each of the judge’s tents with two laminated sequences for each IMAC class. Each judge will be responsible to clean both sides of his/her sequence sheet with provided disinfectant after each use.
· The flight station and judging tents must be setup at least 10’ away from each other to allow for the pilot and caller to comfortably position at least 6’ away from the judges.
· The pilot and caller may stand closer than 6’ to each other during their flight but it is recommended that both should be wearing a mask unless it is deemed unsafe to operate the aircraft. At a minimum, the caller should be wearing a mask at all times.
· During the initial pilots meeting, explain what foods will be served and offer a brief outline of how the service will be conducted. Review the guidelines with your service team and make sure they properly instruct your guests about the guidelines as well. This way everyone should feel comfortable consuming your meal.
· Hot single service foods are safer to serve, such as chili, pizza & stew. Buffet style service with cold foods will require more precautions as the host will need more servers to build dishes for their guests (taco bar).
· All servers must wear gloves and masks. Gloves should be changed regularly as needed to prevent cross contamination.
· All guests must wear masks and sanitize their hands. Be sure to enforce the 6’ foot rule it there is a lineup for the food service.
· Serve in an open area with easy egress from the service station to help provide proper social distancing.
· Dinnerware and napkins should be rolled. Gordon Food service provides pre-wrapped kits for a minimum price.
· Hand sanitizer and or wipes should be placed at the beginning and end of buffet. If using a cash/donation bucket, place it away from the buffet.
· The service team should be handling the plates, serving utensils and condiments. Ketchup, mustard, salt & pepper etc. should not be set out for the guests to use. Instead use individual salt and pepper packets (usually included with the wrapped utensils). Individual service cups filled with ketchup and mustard and set out at the buffet is a safe service method. This could also include other condiments such as relish and onion for a hamburger or hot dog meal. Individual bags of chips are preferred.
· Setting out donuts in a box in the morning is not recommended unless you also have a service team to serve the breakfast items. Also consider the safest way to set up a coffee station.
· Now the difficult part; second servings. Remind everyone to wear their masks. Start with a clean plate and repeat. Guests should never serve themselves. If the service team is eating with the group, then inform your guests if there will be second servings and if so, they must wait for the service team to finish their meal and cleanup/ sanitize.
· Just as in a restaurant setting, the host will need to visualize how their meal will be prepared and served. Establish and work through a logical plan to keep guests as safe as possible by identifying items or steps that may create cross contamination and designate preventative measures as necessary.