“Achieving Community Excellence &
Shining Beyond Expectations”
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CALL US: 901-754-4539
COVID-19 RE-ENTRY PLAN
Greetings Parents,
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Thank you for your ongoing support of Neshoba Early Learning Center. We are excited to announce that the center will re-open July 13, 2020. In order to keep us safe, we have implemented COVID-19 guidelines that will help us flatten the curve. Please take time to review these guidelines. We are happy to address any questions or concerns that you may have.
For Your Child,
Shayda Harrington, Director
NELC
Implement Social Distancing strategies
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Limiting traffic in the building; only pertinent guest to the building
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Cancel or postpone special events such as festivals, holiday events, and special performances.
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Limit the mixing of children, such as staggering playground times and keeping groups separate for special activities such as art, music, and exercising.
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At nap time, ensure that children’s naptime mats are spaced out as much as possible, ideally 6 feet apart.
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Place children head to toe in order to further reduce the potential for viral spread.
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Employees should also remain 6 feet apart from other adults and children.
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Intensify Cleaning and Disinfection Efforts
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Hand hygiene stations should be set up at the entrance of the facility, so that children can clean their hands before they enter.
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Provide hand sanitizer with at least 60% alcohol next to parent sign-in sheets. Keep hand sanitizer out of children’s reach and supervise use.
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Staff and students should wash your hands with soap and water for 20 seconds. If soap and water are not available, use a hand sanitizer with at least 60% alcohol.
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Students’ towels MUST be sent home every Friday for washing. Towels left at the center will not be used the following week.
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The center will continue to utilize the normal DHS 2 step cleaning process between meals and throughout the day.
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While our staff will conduct routine cleaning, sanitizing, and disinfecting throughout the day, the center will be disinfected at 6 p.m. daily by NSBC maintenance team using products that are EPA-approved for use against the virus that causes COVID-19 (i.e. Clorox, Lysol, etc.)
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Modify Drop-Off and Pick-Up Strategies
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Sign-in stations will be moved to lobby outside of Director’s door. No parent will be allowed beyond this point!
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Walkie talkies will be made available to all teaching staff and you will be notified of students pick-up
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Students should be escorted to the parent by a designated staff maintaining social distancing
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Designated drop off times are between 7-9 a.m. NO ADMISSIONS AFTER 9 A.M.
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The same parent or designated person should drop off and pick up the child every day. If possible, older people such as grandparents or those with serious underlying medical conditions should not pick up children, because they are more at risk for severe illness from COVID -19.
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Implement Screening Procedures Upon Arrival
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Upon arrival, temperature checks of students and staff will be conducted using radar thermometer
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Persons who have a fever of 100.40 (38.00C) or above or other signs of illness will not be admitted to the facility.
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Make a visual inspection of the child for signs of illness, which could include flushed cheeks, rapid breathing or difficulty breathing (without recent physical activity), fatigue, or extreme fussiness, and confirm that the child is not experiencing coughing or shortness of breath
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If a child becomes sick, notify parent immediately. The computer lab will be used an isolation room or area used to isolate a sick child.
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If a staff or child is confirmed positive COVID-19, all parties will be notified immediately, and the center will close and will undergo another round of intensive cleaning, sanitizing, and disinfecting.
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If any member of staff is confirmed positive COVID-19, he/she will be granted up to but not to exceed 3 days of PTO during time of recovery
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Meal and Food Preparation
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ONLY AUTHORIZED STAFF SHOULD BE IN THE KITCHEN!
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Meal prep will continue to follow same routines as before, especially mandated by DHS
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Strict adherence to wearing of gloves and masks during meal/food preparation and serving meals