COVID-19 Event Plans

HOW DOES THE VIRUS SPREAD?

• The virus that causes COVID-19 is thought to spread mainly from person to person, mainly through respiratory droplets produced when an infected person coughs or sneezes. These droplets can land in the mouths or noses of people who are nearby or possibly be inhaled into the lungs. Spread is more likely when people are in close contact with one another (within about 6 feet).
• Close contact is defined as being within approximately 6 feet (2 meters) of a COVID-19 case for a prolonged period.
• Prolonged period refers to 15 or more minutes, which aligns with the time period used in the guidance for community exposures and contact tracing.
• US CDC COVID-19 FAQ
• US CDC Guidance for Risk Assessment

BEFORE THE RACE

• If a runner, or someone in their household has symptoms consistent with COVD-19, has been in contact with someone with symptoms, has fever, feels sick, works in a high-risk job, is in the higher risk age or health categories, or is a caretaker, etc. then they will be asked to remove themselves from the event. They may run the event virtually, either on the course at a date/time other than the race or covering the same distance as the race close to home.
• Once onsite on race morning, we will perform temperature checks for all staff, volunteers, and runners who check. We will ask anyone with a high temperature to leave immediately.
• We will also assign someone to be dedicated to sanitizing and disinfecting efforts, as well as repeatedly communicating our safety plans and requirements to participants as they arrive.
• All our equipment will be sanitized prior to arrival at the race site.
• No seating or tables will be provided for spectators or participants pre-race or post-race.
• All registrants will receive email communications about any updates/modifications to the COVID-19 related policies and procedures closer to each race week.
• Within 72 hours of each race, all registrants will be required to sign off that they have not had any symptoms or interacted with anyone who has symptoms come race week. Secondly, all participants will be required to immediately contact us if they show symptoms post-race, in which case we will immediately inform all other participants and volunteers (meanwhile keeping everyone’s identity and information private).

CHECK IN AND START

• Appropriate signage will be abundantly clear around the entire race area and course.
• Until restrictions are lifted, we will eliminate any areas or objects participants may interact with; however disinfectant spray will be used on any items that volunteers, staff, or runners may encounter.
• Hand sanitizer will be available in all locations (start/finish/aid stations/bathrooms) of the event. Hand wash stations will be available within the restroom area.
• As long as the mandated mask requirement is in effect, we ask that runners wear a mask at all main areas of the event (packet pickup, start line, finish line, bathroom line, aid stations, etc.).
• We will require all participants run with a mask or buff, and that they wear it when passing another runner, when approaching an aid station, or when approaching the finish line.
• Events prior to the start of the race will be spaced out, according to the wave the runner will be starting in. We will have waves of ~75 runners, starting every 30 until all runners in each distance have started. Check in and bib pickup will be 45 minutes prior to the start of each wave (e.g. @ 7:15 AM for Wave 1 starting at 8:00 AM, 7:45 for Wave 2 starting at 8:30 AM, etc.).
• There will be two check in areas, which will be used in an alternating manner, so that runners from different waves do not mix. Signs and ribbon/tape will be used to ensure participants stay in line and go to the proper check in area.
• After a wave is fully checked-in, the tables/pens used in the area will be fully sanitized/cleaned before the next wave arrives.
• Runners will line up 10 minutes prior to wave start, ensuring they are 6 feet away from any other participant (unless they are family members, or in a shared social bubble).
• At the completion of the event, runners will not be allowed to congregate. They will be asked to leave the finish area immediately after completion of their run.

START AND FINISH ROUTE

• For events which will have shorter distances where there could be finishers before all participant have started, the start and finish of the race will be in different locations of the staging area. This will ensure that runners starting their race do not mix with runners who are finishing. In addition, the route for the start and finish will be different for the beginning and end of each course. This will be done to ensure runners finishing are not passing a group of runners who are starting their race.
• A minimum of two staff/volunteers will be positioned at the start line, ensuring runners are spaced out appropriately within the start chute. The starting line will be at least 14’ wide, allowing for 3 runners to cross at one time while remaining 6’ apart.
• A minimum of two staff/volunteers will be positioned at the finish line, ensuring runners remain spaced out appropriately after finishing their run.
• Tape/ribbon will be used to ensure runners do not deviate from the route from finish line to the exit of the staging area.
• Spectators/family will not be allowed in the staging area, other than parents/guardians of children 18 and under.
• Medical responders (EMTs, paramedics, etc.) will be present in case of injuries, exhaustion, illness, etc.

ON COURSE

• Signage will be placed throughout the course reminding runners to maintain 6’ distance from other runners at all times. If 6’ cannot be maintained or passing another participant, the runner must wear their face covering.
• Course monitors will be placed strategically along the course to ensure runner safety and spacing.

AID STATIONS

Coronaviruses are generally thought to be spread from person to person through respiratory droplets. Currently, there is no evidence to support transmission of COVID-19 associated with food. Before preparing or eating food it is important to always wash hands with soap and water for at least 20 seconds for general food safety. Throughout the day use a tissue to cover mouth/nose when coughing or sneezing, and wash hands after blowing nose, coughing, or sneezing, or going to the bathroom.

It may be possible that a person can get COVID-19 by touching a surface or object, like a packaging container, that has the virus on it and then touching their own mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads.

In general, because of poor survivability of these coronaviruses on surfaces, there is extremely low risk of spread from food products or packaging.

CDC COVID-19 FAQs

• Aid stations will be operated with properly trained staff and volunteers. Volunteers and staff will wear a face covering, and gloves at all times while in aid station area. Participants will be advised to wear a face covering at aid stations.
• Various support areas within each aid station will be spread out (including water and food points, medical station, bathrooms, and radio communications). Runner flow will be managed by usage of tape, signage, and assigned traffic controllers.
• There will be no communal food. Volunteers will be instructed to assure safe handling of food and drinks.
• Inside Trail is a cupless event management company, meaning there are no disposable cups available out on the course. Each participant must carry their own reusable cup, water bottle, or hydration pack. Drinks will be dispensed by designated aid station volunteers using water pitchers to keep participants from cross contaminating the water coolers.
• If food is permitted at aid stations, it will be served using single-use disposable food containers and utensils, so that multiple people are not handling items.
• Until restrictions are loosened, food items at aid station will consist of unpeeled fruit (bananas), and other wrapped food items (e.g., GU gel, GU chews, waffles, bags of chips or other snack item, packaged candies, etc.).
• It will be recommended that all runners bring whatever food or beverage they need out on the course.
• Trash bags will be contact free receptacles.

FINISH & POST-EVENT

• Depending on the distances available at each race, finishers will be spread out over an extended period of time (often over more than six hours). The average finishing rate is ~40 participants per hour. During the most congested periods of time the finisher rate should not exceed ~70 people per hour.
• We will be requiring face covering for participants at all times when in the finish area, and when social distancing cannot be maintained.
• No celebratory gestures like handshaking, hugging, etc. by officials, staff, and volunteers toward participants will be allowed.
• If finish area food is allowed, it will all be pre-prepared and pre-packaged.
• Finish line food and drinks will be distributed and handled by staff or volunteers and will be required to wear masks and gloves while preparing food and serving.
• Food will be served using single-use disposable food containers, utensils, condiments so that multiple people are not handling the items.
• If finish area food is not allowed, runners will receive a pre-prepared goodie bag with items and can get water, Tailwind Energy Drink, or a can of soda from staff members as they are exiting.
• Trash bags will be contact free receptacles.
• Medical responders (EMTs, paramedics, etc.) will be present in case of injuries, exhaustion, illness, etc.