Health Day planning checklist
A Health Day works best when the programme, practical arrangements, and participant information are prepared in the right order. Start with the date, rooms, activities, and workshop leaders, then manage registrations and dietary requirements before printing materials. In the final week, check equipment, sort supplies by station, prepare food safely, and test every activity. This checklist covers the 69 planning tasks and 68 items needed to run the day without last-minute gaps.
The plan, step by step
Every task with its own sub-checklist, in the order you'll actually need them.
Preparations
Set the date and program
2 people
Reserve rooms and grounds
Confirm workshop leaders
2 people
Choose activities for participants
3 people
Send invitations
2 people
Open the registration form
Process registrations
2 people
Collect dietary requirements
Check permissions
2 people
Print participant lists
Print the schedule and route
Prepare activity stations
3 people
Create a health quiz
2 people
Prepare the checkpoints
2 people
Print recipe cards
Make name badges
2 people
Check stock
2 people
Do the shopping
3 people
Store chilled products
2 people
Wash fruits and vegetables
2 people
Prepare dips and dressings
2 people
Prepare soup
2 people
Sort materials by station
3 people
Test equipment and batteries
2 people
Event
Open venue
2 people
Set up tables and chairs
5 people
Set up the reception desk
2 people
Set up the workshop stations
6 people
Set out the activity course
4 people
Display health information
2 people
Prepare the buffet
4 people
Chill drinks
2 people
Test sound and presentations
2 people
Conduct a safety check
2 people
Receive participants
3 people
Hand out name badges
2 people
Explain the program
Lead the warm-up
2 people
Lead a movement workshop
3 people
Lead a healthy lifestyle workshop
2 people
Oversee health measurements
3 people
Staff the hydration point
2 people
Give a healthy cooking demo
3 people
Hand out appetizers
3 people
Lead the health quiz
2 people
Set up the buffet
4 people
Serve soup and bread
4 people
Serve special meals separately
2 people
Refill drinks
2 people
Restock the fruit and vegetable table
2 people
Lead the relaxation session
2 people
Give the sleep workshop
Lead the evening walk
3 people
Present closing
Check out participants
2 people
Aftercare
Collect materials
4 people
Pack leftover food
2 people
Wash dishes
3 people
Sort waste
2 people
Clear tables and chairs
5 people
Clean rooms
4 people
Check toilets
2 people
Switch off equipment
2 people
Lock up the venue
2 people
Return cooling materials
2 people
Clean reusable materials
3 people
Return borrowed materials
2 people
Send participant information
Archive photos securely
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Tablesqty 12
- Chairsqty 110
- Buffet tablesqty 4
- Folding chairsqty 10
- Waste binsqty 8
- Coat racksqty 3
Equipment
- Laptopqty 2
- Projector
- Projection screen
- Portable speakersqty 2
- Microphone
- Extension cordsqty 6
- Power stripsqty 6
- Batteriesqty 24
- Timerqty 6
- Digital scaleqty 2
Sports equipment
- Yoga matsqty 30
- Sports ballsqty 12
- Conesqty 30
- Skipping ropesqty 20
- Hoopsqty 12
- Resistance bandsqty 20
- Gym matsqty 10
- Relay batonsqty 12
- Balance discsqty 8
- Stopwatchesqty 6
- Measuring tapesqty 4
- Hand grippersqty 6
- Heart rate monitorsqty 6
Kitchen
- Cutting boardsqty 8
- Chef's knivesqty 8
- Mixing bowlsqty 8
- Measuring cupsqty 4
- Serving spoonsqty 8
- Soup kettlesqty 2
- Water jugsqty 8
- Coolersqty 6
- Thermos flasksqty 6
Tableware
- Platesqty 120
- Soup bowlsqty 120
- Glassesqty 140
- Mugsqty 80
- Forksqty 120
- Knivesqty 120
- Spoonsqty 120
- Teaspoonsqty 80
- Serving bowlsqty 12
- Serving traysqty 8
Decorations
- Welcome sign
- Route arrowsqty 12
- Info postersqty 20
- Tableclothsqty 12
- Name badgesqty 120
- Pensqty 40
- Adhesive tapeqty 8
- Markersqty 12
Lighting
- LED lampsqty 8
- String lightsqty 4
Cleaning
- Broomqty 3
- Dustpan and brushqty 3
- Mop setsqty 3
- Bucketsqty 4
- Cleaning clothsqty 30
- Hand soap dispensersqty 6
- Toilet brushesqty 4
Catering
- First aid kit
- Ice packsqty 20
- Groceries
Tips
- Set the programme before opening registration. Confirm the rooms, activity choices, workshop leaders, route, and session times first so participants receive accurate information rather than a schedule that changes later.
- Close registration early enough to print participant lists and name badges. Allow at least 2β3 working days to process registrations, collect dietary requirements, and update station numbers.
- Prepare each activity station separately. Sort yoga mats, sports equipment, timers, stopwatches, measuring tapes, and quiz materials into labelled station groups instead of leaving everything in one storage area.
- Handle food in stages during the final 24 hours. Wash fruit and vegetables, prepare dips, dressings, and soup, then store chilled products at the correct temperature until serving.
- Test the presentation and power setup before doors open. Check the laptop, projector, screen, speakers, microphone, extension cords, power strips, batteries, and timer at least 60 minutes before the first activity.
Frequently asked questions
- How far in advance should I plan a Health Day?
- Set the date, reserve rooms, and contact workshop leaders at least 6β8 weeks ahead. Open registration once the programme and activity capacity are confirmed, preferably 3β4 weeks before the event.
- When should I collect dietary requirements for a Health Day?
- Ask for dietary requirements during registration and review them 7 days before the event. Confirm the final numbers before shopping and preparing soup, dips, dressings, and other food.
- How many activity stations do I need for a Health Day?
- Base the number on your programme and group size, but plan one clearly marked station for each simultaneous activity. Prepare and label all station materials at least 1 day before the event.
- How early should I arrive to set up a Health Day?
- Open the venue at least 60β90 minutes before participants arrive. Use that time to arrange tables and chairs, place station equipment, test technology, put out participant lists, and check the route and checkpoints.
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