Screen customers for illness upon entry to the gym:
Best practice: Temperature checks for every customer. Persons with temperatures above 100.4 degrees Fahrenheit should not be permitted on premises.
Minimum practice: Question customers regarding COVID-19 symptoms:
Have you been in close contact with a confirmed case of COVID-19?
Are you experiencing a cough, shortness of breath, or sore throat?
Have you had a fever in the last 48 hours?
Keep doors and windows open where possible to improve ventilation.
Post signs encouraging social distancing (visible to customers).
Require that customers wash or sanitize their hands upon entering and leaving the facility. Require customers to clean equipment they come in contact with, using disinfecting wipes before and after each use.
Encourage customers to use only one piece of equipment at a time (i.e., no circuits or “super setting”) so that machines are cleaned after use.
Consider limiting workout length to avoid unnecessary exposure, decrease congestion, and allow for additional sanitization.
Mitigate exposure in the workplace by implementing social distancing guidelines and modifying scheduling.
If staffed, conduct regular (at least every 2 hours) disinfecting of high-touch surfaces, equipment and common areas of the facility, using disinfectant cleaning supplies according to Centers for Disease Control and Prevention guidelines.
Only allow group fitness classes if classes can be completed in accordance with social distancing recommendations (including but not limited to: less than 50 percent capacity and with more than 6 feet of distance maintained between participants at all times; no shared equipment during the class and no personto-person contact).
Encourage customers to wear personal protective equipment where applicable and recommend that customers wear a facial covering (not N-95 or medical masks, which should be reserved for healthcare workers).
Adjust equipment layout and close or restrict access to equipment to maintain at least six feet of distance between equipment.
Temporarily close water fountains, common areas, break rooms, and check-in counters, where customers or employees may congregate. Encourage users to provide their own water.
Provide no self-service options (coffee bars, smoothie stations and other forms of communal food in facilities).
If staffed, ensure that staffing is sufficient to enable enhanced sanitization and cleaning measures.