How to keep the crew safe!
May 19th 2020
As our production industry plans to re-open up after the nation wide shut down due to "Covid-19" (Coronavirus) the CDC Has created some guidelines to keep employees safe.Some studios, churches, event halls and or production spaces have control rooms with a view of the stage. If the client has additional producers that must attend, consider placing them in remote rooms rather than on stage if that is safer.Workers must notify their supervisor and stay home from work if they have symptoms of acute respiratory illness consistent with COVID-19 – such as fever, cough, chills, muscle pain, headache, sore throat, or shortness of breath – that is not explained by another medical or allergic condition. If a worker exhibits symptoms of acute respiratory illness upon arrival to work, or becomes sick during the day, their supervisor must separate them from other workers and patrons and send them home or to a designated isolation area immediately.The supervisor should document the circumstances of the worker’s illness to help with contact tracing, as applicable. Because one can carry COVID-19 with no symptoms at all, anyone who has been in close contact with a person known to have had the virus, or whose family or friends show signs of exposure, should behave as if they are infected, isolate themselves, and contact their physician. Returning to Work. Workers with symptoms of acute respiratory illness associated with COVID-19 may return to work after (a) home isolation for 14-21 days since their first symptoms or positive test, and (b) medical authorization.
-We suggest crews get a face shield, cap, face mask, and disposable gloves. These items will give your crew easy-on-easy off Personal Protective Equipment (PPE).
- Frequent disinfection
-Wearing gloves and masks indoors
-Limiting the number of crew to essential personnel only
-Dividing up studio backstage space into sections with production teams isolated from each other
-All crew members should be checked for symptoms before arrival, which may include a temperature screen.
-Anyone with a cough or temperature should not be allowed in the building or on set.
-Make Sure that everyone has been screened.
-Consider keeping a screening log for everyone to see on a whiteboard or on a app.
-Provide the crew with hand sanitizer and means of cleaning the equipment, especially equipment that has come in from off-site.
-Crew must remain at least 6 feet from talent at all times
-Wash your hands before putting on a face covering.
-Remove your face covering using the straps to avoid touching the part that protects your face.
-Workers should avoid touching their eyes, nose, and mouth. Microphones, headphones, and other personal equipment should not be shared, and should be sanitized before and after each use.
-Workers should avoid sharing Communication Devices "Coms" such as (Belt packs/head sets and in ear headset radios) *IF POSSIBLE*
-Clean all cameras, lenses, tripod, com systems, consoles, microphones , lighting equipment, stands camera accessories ( Cables, Stedi-cams, Jibs, Dollies, solder rigs etc) on a weekly basis.
-Have your crew spray lysol in their area and around their equipment before leaving for the day.
- Workers should cover their cough or sneeze with a tissue, or an elbow or shoulder if no tissue is available, followed by thorough handwashing and or hand sanitizing if they are un-able to leave their post
-Make sure that your crew has a tiny bottle of hand sanitizer on them at all times ( if possible)
-We suggest crews get a face shield, cap, face mask, and disposable gloves. These items will give your crew easy-on-easy off Personal Protective Equipment (PPE).
- Frequent disinfection
-Wearing gloves and masks indoors
-Limiting the number of crew to essential personnel only
-Dividing up studio backstage space into sections with production teams isolated from each other
-All crew members should be checked for symptoms before arrival, which may include a temperature screen.
-Anyone with a cough or temperature should not be allowed in the building or on set.
-Make Sure that everyone has been screened.
-Consider keeping a screening log for everyone to see on a whiteboard or on a app.
-Provide the crew with hand sanitizer and means of cleaning the equipment, especially equipment that has come in from off-site.
-Crew must remain at least 6 feet from talent at all times
-Wash your hands before putting on a face covering.
-Remove your face covering using the straps to avoid touching the part that protects your face.
-Workers should avoid touching their eyes, nose, and mouth. Microphones, headphones, and other personal equipment should not be shared, and should be sanitized before and after each use.
-Workers should avoid sharing Communication Devices "Coms" such as (Belt packs/head sets and in ear headset radios) *IF POSSIBLE*
-Clean all cameras, lenses, tripod, com systems, consoles, microphones , lighting equipment, stands camera accessories ( Cables, Stedi-cams, Jibs, Dollies, solder rigs etc) on a weekly basis.
-Have your crew spray lysol in their area and around their equipment before leaving for the day.
- Workers should cover their cough or sneeze with a tissue, or an elbow or shoulder if no tissue is available, followed by thorough handwashing and or hand sanitizing if they are un-able to leave their post
-Make sure that your crew has a tiny bottle of hand sanitizer on them at all times ( if possible)
High Touch Locations
Sanitizing High-Touch Areas. As soon as vendors begin to load in, surfaces and objects that are touched frequently, such as the ones listed below, should be regularly disinfected using products approved by the applicable health authority.
- Public Areas (lobby, hallways, dining and food service areas) Door handles, handrails, push plates
- Bike rack or other barricades the public may touch
-Handrails for stairs, ramps, and escalators
-Elevator buttons – inside and out
- Reception desks and ticket counters
-Telephones, Point of Sale terminals, and other keypads
-Tables and chairs, including high chairs and booster seats
-Beverage stations, water fountains, vending and ice machines Trash receptacle touch points
- Restrooms backstage for crew and front of house for guest.
-Door handles and push plates
-Sink faucets and counters, and toilet handles
-Lids of containers for disposal of women’s sanitary products Soap dispensers and towel dispenser handles
-Baby changing stations
-Trash receptacle touch points
-Back of House Offices, Dressing Areas, Green Rooms, Production Areas, Crew hang out areas.
-Individual office and other room furniture
-Door handles, push plates, doorways, railings Light switches and thermostats
-Cabinet handles
-Telephones, computers, other keypads, mouse Microphones
-Backstage and technical equipment
-Trash receptacle touch points
-Kitchen and Food Preparation Areas
-Handles of all kitchen equipment doors, cabinets, push pads Counter surfaces
-Light switches
-Handles of beverage and towel dispensers
-Handles of sinks, including handwashing sink and mop sink Cleaning tools and buckets
-Trash receptacle touch points
- Public Areas (lobby, hallways, dining and food service areas) Door handles, handrails, push plates
- Bike rack or other barricades the public may touch
-Handrails for stairs, ramps, and escalators
-Elevator buttons – inside and out
- Reception desks and ticket counters
-Telephones, Point of Sale terminals, and other keypads
-Tables and chairs, including high chairs and booster seats
-Beverage stations, water fountains, vending and ice machines Trash receptacle touch points
- Restrooms backstage for crew and front of house for guest.
-Door handles and push plates
-Sink faucets and counters, and toilet handles
-Lids of containers for disposal of women’s sanitary products Soap dispensers and towel dispenser handles
-Baby changing stations
-Trash receptacle touch points
-Back of House Offices, Dressing Areas, Green Rooms, Production Areas, Crew hang out areas.
-Individual office and other room furniture
-Door handles, push plates, doorways, railings Light switches and thermostats
-Cabinet handles
-Telephones, computers, other keypads, mouse Microphones
-Backstage and technical equipment
-Trash receptacle touch points
-Kitchen and Food Preparation Areas
-Handles of all kitchen equipment doors, cabinets, push pads Counter surfaces
-Light switches
-Handles of beverage and towel dispensers
-Handles of sinks, including handwashing sink and mop sink Cleaning tools and buckets
-Trash receptacle touch points
Download and email ready file can be sent to you via email ( Request it in the contact tab)