Category: 4-H Camp Shankitunk

COVID-19 Risk Management Strategy Checklist from the Cornell Food Safety Extension Team

Technical Measures
  • Identify and routinely clean and sanitize high-risk locations/surfaces (Example locations)
Organizational Measures  
  • Appoint a COVID-19 point person within the organization to handle communication and coordination
  •    Regularly update staff regarding COVID-19
  •   Prohibit non-essential visitors and outside contractors
  • Prohibit interaction with truck drivers and limit their movement in the facility
  •   Determine the frequency and types of cleaning and sanitizing
  •  Identify supplies that may be jeopardized in the current supply chain and plan allocation accordingly
  • Anytime there is a substitution or change in formulation, your food safety plan should be reviewed which may lead to a process authority review
Personnel Measures
  • Develop and implement guidance for employees (Example)
  • Develop and use protocol for employee screening (See here for a suggested/example of a screening sheet that could be used)
  •   Instruct staff to practice social distancing
    • Maintain at least 6 feet of distance between each other whenever possible
    • Avoid personal contact: shaking hands, etc.
  •  Refresh staff on proper hand hygiene and glove practices including handwashing and refraining from touch your face
  •  Refresh staff on limited supply levels (gloves and other PPE) and to use it accordingly
  •  Develop and use protocol for respiratory hygiene (see here for example guidance)
  • Promote protective behavioral measures: avoiding touching doorknobs by hand, etc.
  • Reset break and meeting rooms seating to promote physical distancing
  • Maintain active managerial surveillance for ill/symptomatic employees
  •   Enforce and communicate proactive sick leave policy
    •  Reporting personal illness
    • Reporting illness in the home
This is an initial draft, please contact Louise Felker with feedback and suggestions for corrections. We will continue to provide updates as new versions are available.
The Cornell Food Safety Extension Team

Gaga comes to 4-H Camp

Ga-Ga Ball! The excited chanting of campers experiencing this game for the first time at Shankitunk was music to our ears this summer.  Traditionally 4-Square is the place to be during free recreation time, but gaga proved to be a smashing success that the kids loved.  How did this sensation come to be; a little organization and a lot of love and support from our community.  Camp Director, Corrine Tompkins, first pitched the idea of a gaga pit to bring life back into the volleyball court, an area of camp that was being under-utilized.  The beauty of gaga is that children of different ages and skill levels can all play at once. Games tend to go quickly meaning that once a camper gets out, they don’t have to wait long for a new game to start.

4-H Camp Shankitunk received a grant from the Stewarts Holiday Match Program to purchase the bracket system and wall buffers for the pit.  Donors and alumni pitched in throughout the year kicking off on #GivingTuesday to raise funds for an ADA compliant door and other miscellaneous pit expenses.  Lumber siding was donated by Pickett Building Materials and Bestway.  The Cornell chapter of AlphaZeta donated funding to purchase sand for the area which was trucked free of charge by Seward’s Sand and Gravel.  Staff worked to prep the site, after which local volunteers helped level out two loads of pea stone donated by local friends of camp.  The final step was assembling the pit. Volunteers helped us get started, but weather forced staff to finish up another day.  A plaque will be installed next summer to recognize the contributions of everyone involved in making this project a success that our campers will be able to enjoy for generations to come.

We’d like to thank our community for their role in this new and exciting addition to 4-H Camp Shankitunk.