Ski Areas

COVID-Safe Practices for Ski Areas

 

The following COVID-Safe Practices apply to the operation of ski resorts and areas. Certain facilities may be required to remain closed. Operators should consult the state Public Health Order for specific prohibitions.

  • Adhere to COVID-Safe Practices for All Employers (p. XXX).
  • Adhere to COVID-Safe Practices for Retail Establishments (p. XXX). Strictly enforce all applicable maximum occupancy limits per the Public Health Order. All publicly accessible indoor spaces, such as lodges, lobbies, and warming areas, are considered “retail space” under the Public Health Order.
  • Operations shall not exceed 25% of the daily maximum uphill capacity based on operational lifts. Post signage daily indicating maximum allowable capacity. Patrons must be turned away if capacity has been reached.
  • All food and beverage services must adhere to COVID-Safe Practices for Restaurants (p. XXX) and maximum occupancy limits and seating restrictions per the Public Health Order.
  • All places of lodging must adhere to COVID-Safe Practices for Hotels, Resorts & Lodging and maximum occupancy limits per the Public Health Order (p. XXX).
  • Group transportation, such as shuttles, must adhere to seating and social distancing requirements in the COVID-Safe Practices for Tour Operators (p. XXX). Maximize the use of open-air transportation to the greatest extent possible.
  • Child Care operations must adhere to COVID-Safe Practices for Child Care Centers and Early Childhood Professionals.
  • Require patrons to wear face coverings as a condition of entry and patronage.
  • Special events may not exceed the mass gathering limit per the Public Health Order.
  • Discontinue self-serve indoor locker rooms and other indoor areas where patrons may congregate. Where lockers are publicly accessible, monitor access to enforce maximum occupancy restrictions and social distancing.
  • Chairlifts and Other Aerial Transportation
    • Ensure patrons do not ride with others not in their travel party. Traveling party may ride together and non-traveling party members must ride alone.
    • Maximize the use of open-air chairlifts to the greatest extent possible. Enclosed lifts, such as gondolas, must operate with all windows opened to maximize circulation.
    • Utilize signage and employ additional staff to monitor queues for the purpose of maintaining social distancing.
  • Group lessons, such as ski school, may not exceed the mass gathering limit per the Public Health Order, including instructors. Groups must not intermingle. Operators must record names, date and time of training, and contact information for each participant.
  • Access and Ticketing
    • Access must be strictly monitored to maintain capacity and social distancing standards.
    • Group reservations may not exceed the mass gathering limit per the Public Health Order.
    • Arrange for contactless scanning or checking of tickets.
  • Create a COVID-Safe Practice operating plan and make it publicly available online. Plans must address at minimum the following:
    • Calculating and enforcing daily maximum uphill lift capacity
    • Arranging for and enforcing social distancing and mask wearing
    • Managing and enforcing indoor occupancy restrictions
    • Preparing for social distancing during weather emergencies when patrons are more likely to seek shelter indoors 

Best Practices

  • To support contract tracing, provide all customers who visit the establishment the opportunity to record their name and phone number or email address, along with the date and time of their visit, and retain such records for no less than four weeks from the date of collection.
  • Accept patrons on a reservation-only basis.
  • Employ a greeter to communicate safety restrictions and protocols.
  • Install large plexiglass sneeze guards where regular interaction is common.
  • Arrange for contactless payment and receipt options to the greatest extent possible.
  • Screen employees and customers with a no-contact thermometer; individuals with a temperature reading above 100.4°F should be denied entry. 

Additional Resources

COVID-Safe Practices (CSPs) for All Employers

Our businesses leaders have shown great determination and leadership in the face of the extraordinary hardship caused by COVID-19. As the economy reopens, we are asking for your help to ensure all New Mexicans—your customers, employees and families—take precautions to remain safe when entering a place of business. Please help us set the highest standards for living with COVID-19 by enacting these requirements and additional best practices.

Required

  • Limit operations to remote work to the greatest extent possible.
  • Arrange workplace to provide for 6 feet of distance between individuals wherever possible.
  • Close common areas where personnel are likely to congregate wherever possible or modify them to minimize contact.
  • Provide for all meetings to take place remotely whenever possible.
  • Ensure all employees have face coverings or masks and wear them in the workplace at all times when in the presence of others, except when eating, drinking or exercising, or unless otherwise advised by a health care provider.
  • Train all employees, volunteers and contractors on daily cleaning and disinfecting protocol, hygiene, and respiratory etiquette (e.g. covering coughs).
  • Make handwashing, sanitizer, and other hygiene support available to employees. Note: the use of gloves is not a substitute for frequent handwashing.
  • Screen employees before they enter the workplace each day (verbally or with a written form or text-based or other app). Send employees home who are experiencing the following symptoms related to COVID-19 and direct them to obtain free testing
    through the Department of Health.
    • Fever
    • Cough
    • Shortness of breath
    • Chills
    • Repeated shaking with chills
    • Muscle pain
    • Headache
    • Sore throat
    • Loss of taste or smell 
  • Prohibit employees with known close contact to a person who is lab-confirmed to have COVID-19 from returning to work until the end of the 14-day self-isolation period.
  • Minimize non-essential travel. Adhere to CDC guidelines and state orders regarding isolation following out-of-state travel.
  • Adhere to all CDC and OSHA

Best Practices

  • Develop a COVID-19 communication plan and provide a forum for answering employee questions and addressing concerns.
  • Appoint a COVID-Safe Practice leader or team to enact safe practices in the workplace.
  • Review employee leave policies and modify as needed to ensure compliance with the Families First Coronavirus Response Act.
  • Consider assigning vulnerable workers duties that minimize their contact with customers and other employees (e.g., managing inventory rather than working as a cashier, managing administrative needs through telework).
  • To support contact tracing, retain a daily log for at least four weeks including the date, name, and phone number of all customers and employees who enter the workplace.
  • Follow all heating, ventilation and air conditioning (HVAC) preventative maintenance as required by the manufacturer on prescribed schedules. When possible, consult with an HVAC engineer to improve ventilation and minimize the potential for worker exposure.

Additional Resources

 

COVID-Safe Practices (CSPs) for Retail Establishments

Retail establishments providing essential goods and services have remained open in limited capacities during the public health emergency, requiring their courageous employees to be on the front lines servicing the public. We’ve learned important lessons from these businesses and employees on how to keep safe while servicing customers, which are embodied in the requirements and best practices below.

 

Required

  • Adhere to Required COVID-Safe Practices for All Employers (p. XXX).
  • Adhere to maximum occupancy limits per the State’s Public Health Order.
  • Utilize signs, stanchions and/or floor decals to support 6-foot social distancing, including one-way aisle traffic and separate entry/exit wherever possible.
  • Utilize signage to communicate occupancy limits and encourage customers to wear face coverings.
  • Maintain a schedule of stringent daily cleaning and sanitizing.
  • Once every two hours (or more frequently), clean and disinfect high-touch items such as doors, fitting rooms and credit card terminals.
  • Establish safety protocols to allow for contactless curbside pickup and home delivery wherever possible.

Best Practices

  • Employ a greeter to communicate safety restrictions and protocols.
  • Install large plexiglass sneeze guards at cash registers wherever possible.
  • Arrange for contactless payment and receipt options to the greatest extent possible.
  • Screen employees and customers with a no-contact thermometer; individuals with a temperature reading above 100.4°F should be denied entry.
  • Offer face coverings and gloves to customers.
  • Provide alternative shopping times to vulnerable individuals at higher risk of severe illness.

Additional Resources

CDC: Stop the Spread of Germs Poster (English and Spanish) 

COVID-Safe Practices (CSPs) for Restaurants

Before COVID-19, restaurants and food service employees kept our restaurants clean and food safe for customers. They are doing the same now, plus enhanced work practices recommended by the Food and Drug Administration and the Centers for Disease Control and Prevention.

When permitted by the State’s Public Health Order, restaurants will be allowed to offer dine-in service under the following requirements.

Required

  • Adhere to Required COVID-Safe Practices for All Employers (p. XXX).
  • Adhere to Required COVID-Safe Practices for Retail Establishments (p. XXX).
  • Adhere to maximum occupancy limits per the State’s Public Health Order.
  • Discontinue service stations that require customers to congregate in certain areas or use common utensils/dispensers, including salad bars, buffets and beverage and coffee stations.
  • Comply with state Public Health Order limitations on bar and counter seating and non-seated service; and, if otherwise permitted, ensure that six feet or more distance is maintained between customers.
  • Discontinue gaming areas and other such areas of the restaurant where customers may congregate for extended periods of time and/or surfaces that are repeatedly touched and cannot be cleaned and disinfected between each use.
  • Employees that handle items used or provided by customers must properly wash their hands or change gloves before serving another customer (e.g. tableware, cutlery, glasses, credit cards, cash, pens, etc.).
  • Discontinue allowing pets, excluding service animals, inside the establishment, onto patios, into stores or other such areas.
  • Provide single-use items such as plates, cutlery, and napkins to customers and do not leave them in common areas or on tables for self-service.
  • Clean and sanitize reusable items such as menus and condiment containers left on tables after each use. If items cannot be cleaned and sanitized after each use, offer single-use items.

Best Practices

  • When scheduling staff to cover shifts, consider additional breaks to provide for frequent handwashing, more frequent and longer timeframes to sanitize equipment, etc.
  • Install large plexiglass sneeze guards at cash registers wherever possible.
  • Arrange for contactless payment and receipt options to the greatest extent possible.
  • To support contact tracing, retain a daily log for at least four weeks including the date, name, and phone number or email address of all customers and employees who enter the establishment.
  • Screen employees and customers with a no-contact thermometer; individuals with a temperature reading above 100.4°F should be denied entry.

Additional Resources

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