RECOMMENDED PRACTICES - SullivanCurtisMonroe

RECOMMENDED PRACTICES

Manufacturing Restaurant and Food Services

Food Processing Construction

Risk Control Services Page 1 of 14

All SCM Risk Control Services’ surveys, reports and recommendations are purely advisory. Observations and recommendations are the result of practices and conditions observed and information made available at the time of our visit and do not guarantee compliance with local, state or federal regulations. This report should not be considered a definitive listing of all existing hazards nor an absolute solution to any indicated hazards. Safety is the responsibility of your management team and you are advised to exercise due diligence, including seeking the assistance of appropriate regulatory agencies, before adopting, revising, changing or abandoning any business practice. No representation is made to you that our surveys, reports or recommendations are inclusive of all applicable standards, controls or sound business practices. No responsibility for the implementation, management, discontinuation and /or operation of any risk control or safety features is assumed by SCM Risk Control Services.

MANUFACTURING Guidance for Employees: Protecting Yourself and Your Co-Workers Coronaviruses are spread through close contact, including at work. Here are some helpful tips to help prevent the spread of germs: • Wash your hands often with soap and water or alcohol-based hand sanitizer. • Wash or sanitize hands after making or receiving deliveries. • Sneeze and cough into your sleeve. • If you use a tissue, discard immediately and wash your hands afterwards. • Avoid touching your eyes, nose or mouth. • Avoid contact with people who are sick. • Stay home if you are sick. • Avoid high-touch areas, where possible, or ensure you clean your hands

afterwards. • Where possible, wear gloves when interacting with high-touch areas. Do not touch your face with

gloved hands. Take care when removing gloves. Ensure you wash your hands after removing them. • Wash your clothes as soon as you get home. • If you are ill: notify your supervisor immediately Guide to Physical Distancing (Six Feet) Here are some tips employers can use to help ensure physical distancing in the workplace:

• Add floor markings and barriers to manage traffic flow and physical distancing. • Stagger start times, shifts, breaks, and lunch times. • Restrict the number of people on-site and where they are assigned to work. • Control site movement (by limiting the potential for workers to gather). • Limit the number of people working in one space at the same time. • Minimize the number of people using each piece of equipment in instances where sharing equipment cannot be avoided. • Hold meetings in an outside or large space.

• Install barriers where practical; this can include plexiglass. • Limit unnecessary on-site interaction between workers, and with outside service providers. • Install barriers between workers where practical. Workplace Sanitation Coronaviruses are spread person to person through close contact, including at work. While employers always have an obligation to maintain clean worksites, that obligation is under sharper focus due to COVID-19.



Here are some tips for employers to follow: • Provide ways to properly clean hands through access to soap & water or

alcohol-based sanitizer. • Have all employees and visitors wash their hands thoroughly with soap

and water before entering the workplace and after contact with surfaces others have touched.

• Include handwashing before breaks and at shift changes. • Provide a safe place for workers to dispose of used sanitizing wipes and

personal protective equipment. • Clean washroom facilities. • Sanitize commonly touched surfaces or areas such as entrances, counters, washrooms and kitchens. • Sanitize shared equipment (where sharing of equipment cannot be avoided). • Enforce rigorous use of site sanitation protocols such as use of footwear cleaning methods • Consider a captive boot/personal protective equipment program to limit this equipment’s use

outside of the production/processing environment. • Post hygiene instructions in English, Spanish and any other common workplace languages so

everyone can understand how to do their part. (Contact SCM Risk Control Services for guidance in obtaining foreign language signs, posters)

• Introduce more fresh air by increasing the ventilation system’s air intake or opening doors and windows. Avoid central recirculation where possible.

Adjust Onsite Staffing and Production Schedules Lowering staff levels may be required to maintain appropriate physical distancing. Employers should look at how they can adjust key production schedules to support physical distancing, where possible. Here are some tips for employers to follow: • Limit the number of workers to critical number by staggering work schedules. • Consider job rotation. • Postpone projects and tasks that don’t need to be done now. • Reschedule any unnecessary visits to the workplace by supply chain partners, vendors or others who don’t

need to be there now. • Ensure sanitation of sites and workspaces. • Carry out site planning to facilitate appropriate physical distancing between workers. • Establish rules for any work that requires workers within six feet of each other. This could include full personal protective equipment. Track Your Workforce Due to the delayed period of COVID-19 (coronavirus) spread, it is important to track where workers have been. If an employee tests positive for COVID-19, the local public health unit may ask employers to provide information on where the employee worked as well as the contact information of any other employee who may have been exposed.



Workers with COVID-19 If you believe one of your workers may have COVID-19 or has tested positive for the disease, you should conduct a risk assessment. Based on the results, public health agencies may require employers to: • Inform co-workers who were exposed and send those workers home for two weeks • Ask those workers to self-isolate and self-monitor and report any COVID-like illness to their employer • Shut down the area while the affected workplace and equipment are disinfected • Implement other measures based on the advice of public health officials



RESTAURANT & FOOD SERVICES Find resources, best practices and information to help keep your workers safe and healthy, and your business in operation, during COVID-19. Everyone working in the restaurant and food services sector needs to consider how to prevent the spread of COVID-19 at work, including: • Wait staff / servers • Cashiers • Chefs / bakers / food prep • Dishwashers • Administrators • Drive-thru operators • Maintenance / housekeeping staff

Guidance for Employees: Protecting Yourself and Your Co-Workers Coronaviruses are spread through close contact, including at work. Here are some helpful tips to help prevent the spread of germs: • Wash your hands often with soap and water or alcohol-based hand sanitizer. • Sanitize often, between each transaction if possible. • Wash or sanitize hands after making or receiving deliveries. • Sneeze and cough into your sleeve. • If you use a tissue, discard immediately and wash your hands afterward. • Avoid touching your eyes, nose or mouth. • Avoid contact with people who are sick. • Stay home if you are sick. • Avoid high-touch areas, where possible, or ensure you clean your

hands afterwards. • Where possible, wear gloves when interacting with high-touch areas. • Do not touch your face with gloved hands. Take care when removing

gloves. Wash your hands after removing them. • Wash your clothes as soon as you get home. • If you are ill: notify your supervisor immediately. Physical Distancing (Six Feet) As advised by the CDC physical distancing is required to control the spread of COVID-19 (coronavirus). Here are some tips for employers to follow to help ensure physical distancing in the workplace: • Minimize contact with customers. • Limit customer occupancy to authorized numbers. • Maintain a safe distance while handing goods / taking payment, minimize / eliminate handling of cash. • Assign staff to ensure customers are maintaining safe physical distances in congested areas like

entrances/exits and check-outs.



• Add floor markings and barriers to manage traffic flow and physical distancing. • Do not accept re-usable bags or containers that are to be handled by your staff. • Install barriers between cashiers and customers; this can include plexiglass or markings on the floor to

ensure at least six feet between customer and cashier. • Stagger start times, shifts, breaks, and lunch times. • Restrict the number of people on-site and where they are assigned to work. • Control site movement (by limiting the potential for workers to gather). • Limit the number of people working in one space at the same time. • Minimize the number of people using each piece of equipment in instances where sharing equipment

cannot be avoided. • Hold meetings in an outside or large space. • Limit unnecessary on-site interaction between workers, and with outside service providers. Workplace Sanitation Coronaviruses are spread person to person through close contact. While employers always have an obligation to maintain clean worksites, that obligation is under sharper focus due to COVID-19. Here are some tips for employers to use: • Provide ways to properly clean hands, by providing access to soap and water or alcohol-based sanitizer. • Provide cashiers, drive-through operators, delivery staff and other customer-facing staff with hand sanitizer

for their use only. • Have all employees and visitors wash their hands thoroughly with soap and water before entering the workplace and after contact with surfaces others have touched. • Include handwashing before breaks and at shift changes. • Provide a safe place for customers to dispose of used sanitizing wipes & personal protective equipment. • Clean washroom facilities. • Sanitize commonly touched surfaces or areas such as entrances, counters, washrooms and kitchens. • Sanitize shared equipment (where sharing of equipment cannot be avoided).

• Post hygiene instructions in English and Spanish. • Introduce more fresh air by increasing the ventilation system’s air intake or opening doors and windows.

Avoid central recirculation where possible. Adjust Onsite Staffing and Work Schedules Lowering staff levels on job sites may be required to maintain appropriate physical distancing. Employers should look at how they can adjust their production schedules to support physical distancing, where possible. Here are some tips for employers to follow: • Limit the number of workers to critical number by staggering work schedules. • Consider job rotation.



• Postpone projects and tasks that don’t need to be done now. • Reschedule any unnecessary visits to the workplace by supply chain partners, vendors or others who don’t

need to be there now. • Ensure sanitation of sites and workspaces. • Carry out site planning to facilitate appropriate physical distancing between workers. • Establish rules for any work that requires workers within six feet of each other. This could include full

personal protective equipment. • Require visitors / customers to ear face protection Track Your Workforce Due to the delayed period of COVID-19 (coronavirus) spread, it is important to track where workers have been. If an employee tests positive for COVID-19, the local public health unit will ask employers to provide information on where the employee worked as well as the contact information of any other employee who may have been exposed. Workers with COVID-19 If you believe one of your workers may have COVID-19 or has tested positive for the disease, you should conduct a risk assessment. • Based on the results, public health agencies may require employers to: • Inform co-workers who were exposed and send those workers home for two weeks • Ask those workers to self-isolate and self-monitor and report any COVID-like illness to their employer • Shut down a work area while the affected workplace and equipment are disinfected • implement other measures based on the advice of public health officials



FOOD PROCESSING Everyone working in food processing and food manufacturing needs to consider how they can be safe and prevent the spread of COVID-19 at work, including: • Bakers • Butchers • Production associates • Operators • Cleaners/sanitation staff • Packers • Material handlers • Engineers • Shippers/receivers • Office administrators • Production managers • Quality control staff • Supervisors • Maintenance staff To prevent the spread of COVID-19, everyone should comply with requirements under the Occupational Health and Safety Act and with associated regulations and public health directives issued by the CDC and other state, county and local public health agencies.

Protecting Yourself and Your Co-Workers Coronaviruses are spread through close contact with others. Here are some helpful tips to help prevent the spread of germs: • Wash your hands often with soap and water or alcohol-based sanitizer. • Wash or sanitize hands after making or receiving deliveries. • Sneeze and cough into your sleeve. • If you use a tissue, discard immediately and wash your hands afterward. • Avoid touching your eyes, nose or mouth. • Avoid contact with people who are sick.

• Stay home if you are sick. • Avoid high-touch areas, where possible, or ensure you clean your hands after. • Where possible, wear gloves when interacting with high-touch areas. Do not touch your face with gloved

hands. Take care when removing gloves. Ensure you wash your hands after removing them. • Wash your clothes as soon as you get home. • If you are ill: notify your supervisor immediately.



Physical Distancing (Six Feet) As advised by the CDC and public health officials, physical distancing is required to control the spread of COVID-19 (coronavirus). Here are some tips employers can use to help ensure physical distancing in the workplace: • Minimize contact with customers. • Maintain a safe distance while handing goods and taking payment, including minimizing or eliminating

handling of cash. • Assign staff to ensure customers and other visitors are maintaining safe physical distances in congested

areas like entrances/exits and checkouts. • Add floor markings and barriers to manage traffic flow and physical distancing. • Don't accept re-usable bags or containers that are to be handled by your staff. • Install barriers between employee and non-employee contacts; this can include plexiglass or markings on

the floor to ensure at least six feet between customer and cashier. • Stagger start times, shifts, breaks, and lunch times. • Restrict the number of people on-site and where they are assigned to work. • Control site movement (by limiting the potential for workers to gather). • Limit the number of people working in one space at the same time. • Minimize number of people using equipment in instances where sharing equipment cannot be avoided. • Hold meetings in an outside or large space. • Limit unnecessary on-site interaction between workers, and with outside service providers. Workplace Sanitation Coronaviruses are spread person to person through close contact. While employers always have an obligation to maintain clean worksites, that obligation is under sharper focus due to COVID-19. Here are some tips for employers: • Provide ways to properly clean hands, by providing access to soap and water or alcohol-based sanitizer. • Provide cashiers, receiving/delivery staff and other customer-facing staff with sanitizer for their use only. • Have all employees and visitors wash their hands thoroughly with soap and water before entering the

workplace and after contact with surfaces others have touched. • Include handwashing before breaks and at shift changes. • Provide a safe place for customers to dispose of used sanitizing wipes & personal protective equipment. • Clean washroom facilities on a regular schedule. • Sanitize commonly- touched surfaces or areas such as entrances, counters, washrooms and kitchens • Sanitize shared equipment (where sharing of equipment cannot be avoided). • Post hygiene instructions in English and Spanish. (Contact SCM Risk Control Services for assistance with

Spanish language postings). • Introduce more fresh air by increasing the ventilation system’s air intake or opening doors and windows.

Avoid central recirculation where possible. • Minimize shaking and disturbance of dirty uniforms and laundry; if possible, using the warmest appropriate

water setting for washing laundry and drying it completely.



• Clean and disinfect hampers or other carts for transporting laundry and sanitation equipment. • Replace dry dusting with vacuuming or wet wiping to better control the clean-up. • Enforce rigorous use of site sanitation protocols such as use of footwear cleaning materials. • Consider a captive boot/personal protective equipment program to limit this equipment’s use outside of

the production/processing environment. Adjust On-Site and Production Schedules Lowering staff level on job sites may be required to maintain appropriate physical distancing. Employers should look at how they can adjust production schedules to support physical distancing, where possible. Here are some tips for employers to follow: • Limit the number of workers to critical number by staggering work schedules. • Consider job rotation. • Postpone projects and tasks that don’t need to be done now. • Reschedule any unnecessary visits to the workplace by supply chain partners, vendors or others who don’t

need to be there now. • Ensure sanitation of sites and workspaces. • Carry out site planning to facilitate appropriate physical distancing between workers. • Establish rules for any work that requires workers within six feet of each other. This could include full

personal protective equipment. Track Your Workforce Due to the delayed period of COVID-19 (coronavirus) spread, it is important to track where workers have been. If an employee tests positive for COVID-19, local public health officials may ask employers to provide information on where the employee worked as well as the contact information of any other employee who may have been exposed. Workers with COVID-19 If you believe one of your workers may have COVID-19 or has tested positive for the disease, you should conduct a risk assessment. Based on the results, local health officials may require employers to:

• Inform co-workers who were exposed and send those workers home for two weeks • Ask those workers to self-isolate and self-monitor and report any COVID-like illness to their employer • Shut down the work areas while the affected workplace and equipment are disinfected • Implement other measures based on the advice of public health officials



Getting Information on Infection Prevention and Control Employers can contact local public health agencies for questions on workplace infection prevention and control related to COVID-19 infections. Share Information It is important that all parties in a workplace understand their roles and responsibilities. Employers must ensure health and safety policies are updated and posted for all workers to see. Post Your Policies All employers need to post and communicate COVID-19 policies to workers. These policies should cover how the workplace will operate, including, but not limited to: • The sanitization of the workplace • How workers report illnesses • How to ensure physical distancing • How work will be scheduled • Any screening measures



CONSTRUCTION Protecting Yourself and Your Co-Workers Coronavirus is spread through close contact. Here are some helpful tips to help prevent the spread of germs: • Wash your hands often with soap and water or alcohol-based hand sanitizer. • Sneeze and cough into your sleeve. • If you use a tissue, discard immediately and wash your hands afterward. • Avoid touching your eyes, nose or mouth. • Avoid contact with people who are sick. • Stay home if you are sick. • Avoid high-touch areas, where possible, or ensure you clean your hands after. • Where possible, wear gloves when interacting with high-touch areas. Do not

touch your face with gloved hands. Take care when removing gloves. Ensure you wash your hands after removing them.

• Wash your clothes as soon as you get home. • If you are ill: notify your supervisor immediately. Reporting Illness The symptoms of COVID-19 are like many other illnesses, including the cold and flu. At this time, it is recommended that any worker who has any symptoms related to cold, flu or COVID-19 should be sent home. Please note that additional resources, policies and procedures are being developed to provide additional support in this area. Getting Updated Information on Infection Prevention and Control Employers can contact local public health units for questions on workplace infection prevention and control related to COVID-19. Please note additional resources, policies and procedures are being developed to provide additional support in this area. Stay up to date with new guidance requirements. Share Information It is important that all parties understand their roles and responsibilities. Employers will need to ensure health and safety policies are updated and posted for all employees to see. Using industry resources, including this one and those produced by OSHA, the CDC and other Federal, State and Local agencies, will improve on-site understanding. Post Your Policies All employers/contractors need to post & communicate COVID-19 policies to employees and other contractors or trades.



These Policies Should Cover How the Site Will Operate, Including, But Not Limited To: • The sanitization of sites • How employees and contractors are to report illnesses • How to ensure physical distancing • Personal Protective Equipment requirements • How work will be scheduled, staggered Physical Distancing (Six Feet) As advised by the CDC, public health officials, OSHA and outlined throughout government communications, physical distancing is required to control the spread of COVID-19. In order to ensure physical distancing on site, employers should consider: • staggering start times • staggering breaks • staggering lunches • restricting the number of people on-site and where they are assigned to work • controlling site movement (by limiting the potential for workers to gather, including personnel in hoists,

cranes and site trailers) • limiting the number of people who use elevators and hoists at one time • holding meetings in an outside or large space to enable physical distancing • limiting unnecessary on-site contact between workers, and between workers and outside service providers,

and encourage physical distancing in these areas (for example, removing coffee trucks from site or by adopting policies that prevent crowding such as staggering access to them)

On-Site Sanitation Coronaviruses are spread person to person through close contact, including at work. While employers always have an obligation to maintain clean worksites, that obligation is under sharper focus during an outbreak like the current COVID-19 pandemic. Employers Should Focus On • Access to soap and water (ways to properly clean hands) or alcohol-based hand sanitizer • Washroom facilities, wash stations, toilets • Sanitizing commonly touched surfaces or areas (hoists, trailers, handles, equipment, residential units) • Avoiding sharing of hand and power tools. If sharing is necessary, enable sanitization of shared tools. • Posting signage on hygiene in English and Spanish or any other common languages everyone can

understand site rules and their responsibilities.



Adjust On-Site and Production Schedules Physical distancing will result in lower staffing on job sites. In order to keep sites, open, employers will need to adjust production schedules as the impacts of physical distancing become clear. Owners and trades will need to collaborate to ensure there is a clear understanding of how production will be impacted. Schedules Should Consider: • Limiting number of workers to critical number by staggering work schedules • Sanitation of sites and workspaces • Site planning to facilitate appropriate physical distancing (six feet) between workers • Work-site mobility and transportation, including hoist operations Track and Monitor Your Workforce Due to the latency period of COVID-19, it is important to track where employees have worked. If an employee tests positive for COVID-19, the local public health agencies may ask employers to provide information on where the employee worked as well as the contact information of any other employee who may have been exposed. Workers With COVID-19 If you believe one of your workers may have COVID-19 or has tested positive for the disease, you should conduct a risk assessment. Based on the results, local health officials may require employers to: • Inform co-workers who were exposed and send those workers home for two weeks • Ask those workers to self-isolate and self-monitor and report any COVID-like illness to their employer • Shut down the work areas while the affected workplace and equipment are disinfected • Implement other measures based on the advice of public health officials Getting Information on Infection Prevention and Control Employers can contact local public health agencies for questions on workplace infection prevention and control related to COVID-19 infections. Share Information It is important that all parties in a workplace understand their roles and responsibilities. Employers must ensure health and safety policies are updated and posted for all workers to see.



Post Your Policies All employers need to post and communicate COVID-19 policies to workers. These policies should cover how the workplace will operate, including, but not limited to:

• The sanitization of the workplace • Any Personal Protective Equipment that is required • How workers report illnesses • How to ensure physical distancing • How work will be scheduled • Any screening measures

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