Comprehensive COVID-19 Response
There currently exists no evidence that coronavirus is transmitted through food. The virus spreads from person to person, mainly through respiratory droplets that people sneeze, exhale or cough.
Although it is not clear how long COVID-19 stays on surfaces, studies suggest that the virus may survive on surfaces for a few hours to up to several days. The duration is dependent on factors like the type of surface and the temperature and humidity of the environment. Basic hygiene precautions must be taken on the farm:
Avoid crowding and maintain social distancing.
Stagger Breaks – not having breaks together.
Hand washing is extremely important.
Food workers must wash hands:
– before starting work
– before and after handling food
– after handling waste
– after cleaning duties
– after using the toilet
– after eating, drinking or smoking
– after coughing, sneezing or blowing nose
– if possible increase the areas of hand washing stations
General workplace guidelines
Wash hands often and wear PPE while working.
Clean often using appropriate cleaning agents.
If required, setup the capability to record your customers details.
Optimistic environment helps best practice adherence.
Ensure 6 feet or 2 metre distance between workstations.
Reinforce best practices for personal hygiene and sanitization plans.
Daily Symptom check
Monitor staff for symptoms of COVID-19.
Stay up to date
Stay current with industry and government updates.
Operational Personnel guidelines
Wash hands frequently, wear PPE before entering work areas.
PPE or Uniforms
Don fresh set of PPE gear before entering back into work areas.
Check for symptoms – fever, cough, sore throat, shortness of breath.
Stagger break timing so social distancing is maintained.
Deliveries and dispatches managed in a contact-less fashion.
Stay up to date
Stay current with new work guidelines and health announcements.
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