Dorms

  • Educate residents on when they should self-isolate in their living quarters.
  • Actively encourage students, faculty, and staff who are sick or have recently had a close contact with a person with COVID-19 to stay in their living quarters.
  • Develop policies that encourage sick individuals to stay at home without fear of reprisals, and ensure students, faculty, and staff are aware of these policies.
  • Recommend and reinforce use of cloth face coverings for anyone inside residence halls.
  • Provide adequate hygiene supplies, including soap, hand sanitizer containing at least 60% alcohol, paper towels, tissues, disinfectant wipes, cloth face coverings (as feasible), and no-touch/foot pedal trash cans.
  • Post signs in highly visible locations that promote everyday protective measures and describe how to stop the spread of germs.
  • Clean and disinfect frequently touched surfaces (e.g., door handles, sink handles, drinking fountains, grab bars, hand railings, bathroom stalls, dining hall tables) at least daily or between use as much as possible.
  • Limit the use of shared objects (lab equipment, computer equipment, desks, etc.) when possible, or clean between each use.
  • Encourage students, faculty, and staff to keep their personal items (especially cell phones and other electronics) and personal work and living spaces clean.
  • Ensure adequate ventilation when using cleaning products to prevent the inhalation of toxic fumes.
  • Close shared spaces such as dining halls, game rooms, exercise rooms, and lounges if possible. If not, stagger usage times and restrict the number of people allowed in at one time to ensure everyone can stay at least 6' apart, and clean and disinfect between use.
  • Add physical barriers between bathroom sinks and beds, especially when they cannot be at least 6' apart.
  • Provide grab-and-go options for meals, or serve individually plated meals instead of buffet style or self-serve stations.
  • Use disposable food service items if possible, and ensure that all nondisposable food service items are handled with gloves and washed with dish soap and hot water or in a dishwasher. Individuals should wash their hands after removing their gloves or after directly handling used food service items.
  • Limit any nonessential visitors, volunteers, and activities involving external groups or organizations as possible – especially with individuals who are not from the local geographic area.
  • Close off areas used by a sick person and do not use these areas until after cleaning and disinfecting.
Room Checklist 

Stanchions/retractable belts
Social Distancing Floor Graphics
Informational Wall Signs
Disinfectants
Hand Sanitizer Dispensers
Hand sanitizer

Disposable Gloves
Hands-Free Waste Cans
Hands-Free Temperature Strips
Disinfectant Wipes
Disposable Face Masks
PPE Dispensers



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