limit number of entries to avoid build up of crowds.
Food works 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
Personnel Precautions
Wash hands often and wear PPE while working.
Vigilance
Clean often using appropriate cleaning agents.
Contact Tracing
If required, setup the capability to record your customers details.
Positive Environment
Optimistic environment helps best practice adherence.
Social Distancing
Ensure 6 feet or 2 metre distance between workstations.
Educate
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
Personal Hygiene
Wash hands frequently, wear PPE before entering work areas.
PPE or Uniforms
Don fresh set of PPE gear before entering back into work areas.
Symptom check
Check for symptoms – fever, cough, sore throat, shortness of breath.
Breaks
Stagger break timing so social distancing is maintained.
Deliveries
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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iMonitor: Industry Guidelines
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