Friday 20 March 2020

Updated recommendations have been released by the Australian Health Protection Principal Committee (AHPPC).  

SLSNT asks that Clubs use the NT Health COVID-19 Risk Assessment tool to decide whether their bar, nipper activities, sign on days, training etc. should continue. The Public Health advice is to use this self-assessment tool to assist decision making noting that erring on the side of caution is encouraged. Further advice is available by phoning 1800 518 055.

Indoor Gatherings

Non-essential indoor gatherings of greater than 100 people will no longer be permitted. Risk mitigation should be applied to gatherings of fewer than 100 people including the following:

  • In a given occupied space, there must be a density of no more than one person per four square metres of floor space.
  • Availability of hand hygiene products and suitable waste receptacles, with frequent cleaning and waste disposal.
  • Promotion of the Department of Health recommendations for unwell individuals to isolate at home and not attend.
  • For settings where there is ongoing movement and an increased number of interactions between individuals, an individual’s attendance should be less than two hours duration.
  • For settings that are primarily static an individual’s attendance should be limited to four hours duration.

Outdoor Events

Outdoor events of fewer than 500 attendees may proceed. There are general measures that all events should follow.

  • In a given occupied space, there must be no more than one person per four square metres of ground space.
  • Availability of hand hygiene products and suitable waste receptacles, with frequent cleaning and waste disposal.
  • Promotion of the Department of Health recommendations for unwell individuals to isolate at home and not attend.

Safe food and utensil handling statement for catering

The primary transmission route for COVID-19 is person-to-person; it may therefore be transmitted via utensils or plates that have been handled by someone who has COVID-19.

  • For catering, advise staff/volunteers if they feel unwell to stay at home, and deny entry to those who are unwell.
  • All food, including pre-packaged foods such as boxed lunches, should be prepared by staff/volunteers trained in safe food handling practices.
  • Ensure hand washing facilities are accessible for staff/volunteers and supplied with adequate soap and paper towels.