The Directorate of Environmental health, Occupational health and Food safety of the Health, Indigenous Medical Services Ministry has announced guidelines to be followed at workplaces and other public and private establishments to prevent/control the spread of possible Covid-19 infection. All workers and employers need to adhere to these recommendations to arrest any possible transmission of the Covid-19 infection. Some of the important guidelines are given below.
Workplace Covid-19 preparedness and response plan
All employers are advised to develop a Covid-19 preparedness plan considering individual risk factors and adding recommended good practices and similar procedures. This will prevent/ control the spread and prevent panic situations in the event of detecting a suspected case. Such considerations may include:
• Where, how, and to what Covid-19 sources, workers might be exposed to, including,
• The general public, customers, and co -workers; and
• Sick individuals or those at particularly high risk of infection (for example, international travellers who have visited locations with widespread sustained (ongoing) Covid-19 transmission)
• Non-occupational risk factors at home and in community settings
• Workers’ individual risk factors (older age, presence of chronic medical conditions, immune compromised conditions, pregnancy, smokers)
• The controls needed to address these risks.
All workplaces should identify a suitable focal point such as a nursing officer, a safety officer or HR Manager in order to monitor control activities and answer queries. A specific isolation room, preferably with an attached bathroom/toilet has to be identified in the workplace in advance, to transfer workers suspected of having Covid-19 infection. It should be one that can be disinfected when necessary.
The following categories of workers should not report for work.
• Those having fever, with or without the acute onset of respiratory symptoms such as a cough,
• Runny nose, sore throat and/or shortness of breath.
• Those who have had contact with suspected or confirmed cases of Covid-19 for the past 14 days.
• Persons who are quarantined for Covid-19.
The employer should ensure that if a sick person reports for work, he/she is sent back home immediately.
Anyone entering the premises (both visitors and staff) should wash their hands with soap and water before entering. (A foot operated tap is best for the wash basin). Alternatively, rubbing hands with an alcohol based hand rub (minimum 70 per cent v/v alcohol) can be adopted. Disinfecting chambers are not recommended.
Use the hand sanitiser after using the finger print scanner. The finger print scanner shall be disinfected before and after each shift.
Additional optional measures would be to have a foot bath (with 0.1 per cent sodium hypochlorite solution) at the entrance or the removal of shoes at the entrance and the provision of a separate set of shoes to be used inside the premises.
Check temperatures of all staff at the time of entrance to the workplace and any person recording a temperature above 98.4 0 F or 37 C should be re-checked after 10-15minutesof rest and if positive for a second time sent him/her back. The thermal scanner has to be of medical grade.
Keep a distance of one metre between workers at all times (while working, at meetings, canteens and similar events and places).
All workers shall wear masks properly while on duty. They should refrain from touchingthe mask or their faces, while wearing it. After removing the mask, it has to be discarded into a pedal operated, closed bin and hands should be washed subsequently. There should be minimal handling of the mask when removing it Avoid touching the face at all times.
Encourage respiratory etiquette, including covering the mouth and nose when coughing and sneezing. Coughs and sneezes have to be covered by the inner side of the elbow or sleeve. In a situation, where this is not possible, a tissue can be used to cover the nose/ mouth, provided that the tissue is discarded into a closed bin and the hands washed thereafter.
Discourage workers from using other workers’ mobile phones, pens and other common telephones, fax machines, desks, or other work tools and equipment, whenever possible. If any object has been shared, it must be cleaned with soap and water or with a minimum 70 per cent v/v alcohol based sanitiser.
Advise staff to minimise direct verbal communication with co-workers and use alternative methods (public address systems, intercoms and similar systems) to provide instructions to workers and staff members.
Doors should be kept open between sections to reduce unnecessary handling of them by the workers.
Discourage workers from shaking hands/hugging and adopt other non-touch techniques of greeting.
Encourage workers to maintain good personal health and hygiene by practising the following.
• A balanced diet
• Drinking adequate amounts of clean water
• Regular physical exercise
• Abstain from unhealthy habits such as smoking and consuming alcohol
Cleaning and disinfecting surfaces
Maintain regular housekeeping practices, including routine wiping/cleaning and disinfecting of surfaces, equipment, and other items in the work environment. After cleaning by damp dusting/wet mopping or washing with soap and water or a general purpose detergent,
• All metal surfaces shall be disinfected with a minimum of 70 per cent v/v alcohol solution.
• All non-metal surfaces to be disinfected with a 0.1% sodium hypochlorite solution.
* The door knobs/handles shall be cleaned and disinfected before every shift and every three hours.
* Floors, office equipment and furniture shall be cleaned with disinfectant a minimum of twice a day. (Or after every shift wherever there are shift duties.)
* Strip door curtains should be avoided and if they are absolutely necessary they should be cleaned and disinfected three times a day as described above.
Instructions for staff at any service counter
Always wear a mask. (Masks should be worn securely and properly and should not be touched thereafter until it is removed). Keep a minimum distance of one metre from the customer or alternatively have a blind/ glass/plastic shield in front of the counter leaving a space at the bottom to carry out transactions. There shall be minimum handling of cash. (ask for a credit/debit card). When using the credit/debit card ask the customer to insert it and also to remove it from the machine.
The officer at the counter should not share the pen used to sign the documents (The customer should use his/her own pen). If the customer does not carry a pen he may use the cashier’s pen but it should be disinfected immediately afterwards. Keep an alcohol rub/hand sanitiser by the side (one per person at the counter) and use it as frequently as possible or alternatively wear gloves. (Gloves should never be re- used and must be disposed in a closed bin when the shift is over).
Guidance for meal rooms and canteens
Lunch breaks and tea breaks should be given in batches to prevent crowding the canteen. The minimum distance of one metre is to be maintained among persons in the canteen and the furniture should be arranged to encourage this. Avoid sharing glasses, plates and other utensils during meals. Meals/food/ beverages must be served in buffet style by dedicated person(s). Customers should not be allowed to serve themselves as it leads to cross contamination.
Transport of workers
If workers are provided with transport the following special precautions are to be taken.
Vehicles should be cleaned and disinfected (seats, all handles, interior door panel, windows, locks, exterior door handles, poles, and similar components) before transport of passengers to prevent possible cross contamination. Arrange a vehicle with appropriate seating.
The capacity should be allocated according to the number of workers, to enable them to maintain at least the one metre distance inside the vehicle, once seated. A designated officer must be present to open and close the doors of the vehicle for passengers. The passengers must refrain from handling the doors. All workers must wear masks while being transported.
Special advice in case of detecting a suspected case at the workplace
In the event of detecting a suspected case at the workplace, seek assistance from hotline
1390 and follow the instructions given or alternatively transfer the worker to the nearest government hospital by ambulance. The Suwasariya ambulance service can be contacted by dialing 1990. The suspected worker should continue to wear a mask and be kept in isolation and all relevant precautions should be taken to limit the spread of the disease, until transfer to hospital. If this person tests positive health authorities will visit the facility and instruct on further preventive measures.
What needs to be done on returning home from the workplace
Upon returning home before entering the house,
• Wash your hands thoroughly with soap and water.
• Remove the clothing and shoes/slippers and leave them outside, and wash them before taking inside or wearing them again.
• Leave all your belongings outside. If any item is taken inside the house, either wash
it with soap and water or disinfect with alcohol sanitiser. (This applies to your mobile phone, spectacles, wrist-watch and similar items).
• Enter the house only after a bath.
Safety of cleaning staff
* While on cleaning duty all staff shall wear the appropriate protective gear. (Face masks, impermeable aprons, gloves and other protective gear).
* They should wash or sanitise their hands thoroughly after each encounter (after cleaning each room, washroom, front desk, sales counter and other such places).
* Those who handle waste of suspected or confirmed cases of Covid-19 should wear full protective gear.
* They too should maintain one metre distance between each other at all times and the management need to look into this, as the resting places of this category of staff are usually congested.
* After each cleaning session all cleaning utensils and cloths shall be thoroughly washed and disinfected and dried in the dryer or under hot sun for about 30 minutes.
* Washing and bathing facilities shall be provided for the cleaning staff.
* They should be regularly educated and updated on the importance of their duty, the new guidelines and protocols and their safety as well.
Responsibilities of the management
Depending on the requirement, personal protective equipment (PPE) such as gloves, goggles, face masks, gowns or aprons (where appropriate), must be provided to the employees and they should be encouraged to wear them, according to recommendations.
All workers in the facility have to be permanent or traceable staff of the factory. Their names and addresses must be documented in a register. Refrain from employing temporary workers during this period.
Improve ventilation in workplaces and where feasible instal air filters. Where air conditioners are not used leave the doors open.
Restrict large gatherings. Avoid in-person meetings as much as possible. Alternative methods of communication like video conferencing are recommended. If an in-person meeting is essential, minimise the number of attendees.
Sufficient supplies and materials should be pre-ordered, including tissues and hand sanitiser for all participants. Different modes of working (e-mails, teleconferencing and similar modes) should be employed to minimise physical contact. Ensure that all masks, gloves, head covers and other protective gear are not re-used and are also securely disposed.
Disposal of waste shall be carried out as per the guidelines routinely followed except for the waste of suspected persons. This has to be managed in accordance with the guidelines on waste management (interim guidelines for management of solid waste generated by households and places under self-quarantine due to Covid-19 outbreak), issued by the Ministry of Health.
All cleaning staff should be given training on the correct procedure of waste management. They should be provided with suitable PPE, including industrial gloves and provided with adequate facilities for washing hands with soap and water.
All toilets have to be maintained in a hygienic manner. Where feasible, the main entrance to the toilet unit can be kept open. Hand washing facilities with soap and water are to be provided outside the toilets to wash hands after leaving the toilet. It must be noted that the door handles of toilets are to be cleaned and disinfected.
Educate and train all workers on Covid-19 infection, risk factors and protective behaviour ( for example, cough etiquette and care of PPE). Posters and health education messages should be displayed to encourage workers to comply with given instructions.
Government and Private Offices
* Restructuring the workplace: Employers should establish policies and practices, such as limiting operations to essential processes and flexible work hours (e.g., staggered shifts) to increase the physical distance as social distancing strategy.
* Establish alternate days or extra shifts that reduce the total number of employees in a workplace at a given time, allowing them to maintain distance from one another.
* Work stations should be arranged in such a way to keep a distance of one metre between workers.
At the entrance of the workplace
* Anyone entering the premises (both visitors and staff) should wear a facemask and wash their hands with soap and water before entering.
* Check the temperature of all staff at the time of entrance to the workplace and any person recording a temperature above 98.4 0F or 37. 0C should be re checked in 10-15minutes and if positive for a second time the person should be sent back.
* Maintain one metre distance between workers when queuing up at the entrance.
In the workplace
* All workers shall wear masks while on duty and should maintain a distance of at least one metre between persons, staff and customers.
* Discourage workers from using other worker’s desks / work stations, common telephones, fax machines or other work tools and equipment, whereever possible.
* Advise staff to minimise verbal and written communication between co-workers and use alternative methods (public address systems, intercoms and similar methods) for internal communication.
* Doors should be kept open between sections to reduce unnecessary handling by the workers.
* Maintain regular housekeeping practices, including routine wiping/ cleaning and disinfecting of surfaces, equipment, and other items in the work environment .
* Lunch breaks and tea breaks should be given in batches to prevent crowding the meal room.
Instructions for Customers/Visitors
* All customers visiting government or private offices should wear face masks and maintain a distance of one metre from other customers/staff.
* Staff shall use soap and water for hand washing or an alcohol rub to disinfect hands after completion of work with each visitor. These facilities for hand disinfection are to be provided by the employer.
* The customers shall be made aware of the control measures in place within the office through print, digital or video messages.