- • Ensure that key workers are provided with and trained on the safe use of personal protective equipment which may include masks, eye protection and gloves.
- • Continuous masking of all workers should be considered where physical distancing cannot be maintained between workers and between workers and vendors/patrons.
- • Strongly encourage participants to use personal protective equipment, including masks, when on-site at the exhibition.
- • In municipalities where masks are mandatory, enforce their use by all participants.
- • Manage the safe disposal of used PPE.

## Other Control Measures

- • Promote contactless payments wherever possible. If cash payments are accepted, hands should be sanitized immediately after the transaction
- • Develop strategies to minimize the handling of objects between participants. If an item is shared between attendees, ensure it is cleaned and disinfected between use, and ensure attendee sanitizes or washes their hands before and after handling the shared item.
- • Encourage a no-contact policy (e.g. no shaking hands or exchanging business cards, discourage handouts), advance registration / ticketing, no badges / holders, contactless payment etc …).
- • Operate all food service areas as outlined by public health regulations and existing occupational health and safety requirements. Operators should also follow the Workplace Safety & Prevention Services Guidance on Health and Safety for Restaurant Servers, Cooks and Dishwashers during COVID-19. Some key measures include, but are no limited to:
- o all food and beverage workers with appropriate PPE (masks, gloves, shields). o all food and beverage workers with appropriate PPE (masks, gloves, shields).
- o deliveries by ensuring all drivers wash their hands before entering the venue o deliveries by ensuring all drivers wash their hands before entering the venue and again before entering the kitchen (portable sinks, with hot and cold running water, hand soap and paper towel to be installed at loading docks and kitchen entrances).
- o physical distancing in the kitchen is maintained at all times. o physical distancing in the kitchen is maintained at all times.
- o all products thoroughly before preparation. o all products thoroughly before preparation.
- o hand sanitizing stations at the entrance to all restaurant areas and food and o hand sanitizing stations at the entrance to all restaurant areas and food and beverage point of sale areas within the exhibition venue.
- o sanitizing all high touch surfaces in the kitchen and in all restaurant areas o sanitizing all high touch surfaces in the kitchen and in all restaurant areas and food and beverage point of sale areas, within the exhibition venue.
- o a check list and sign off log including opening & closing cleaning o a check list and sign off log including opening & closing cleaning procedures, restocking, frequent handwashing and pf levels of sanitizer.
- o worker training sessions for all employees, temporary staff and o worker training sessions for all employees, temporary staff and subcontractors to review enhanced safety and sanitation guidelines, as well as following all proper hygiene requirements including proper handwashing and continual assurance of cleanliness requirements.
- o pre-shift meetings with workers to review safety and sanitation guidelines o pre-shift meetings with workers to review safety and sanitation guidelines and logging on these meetings on a daily basis by the department.
- o condiment stations in favour of individual packets of various condiments. o condiment stations in favour of individual packets of various condiments.
- o disposable pre-wrapped cutlery kits. o disposable pre-wrapped cutlery kits.
- o signage, floor markers and decals to enable 2-metre physical distancing in areas o signage, floor markers and decals to enable 2-metre physical distancing in areas where queues might form in restaurant areas and food and beverage point of sale areas.