Title Page
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Company Name
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Conducted on
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Prepared by
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Location
Health Protocols for Employees and Volunteers
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Allow employees and volunteers to work from home as much as possible.
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Screen employees and volunteers for symptoms before coming into facilities with the following questions:
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Have you been in close contact with a confirmed case of COVID-19?
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Are you experiencing a cough, shortness of breath or sore throat?
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Have you had a fever in the last 48 hours?
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Have you experienced new loss of taste or smell?
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Have you experienced vomiting or diarrhea in the last 24 hours?
Screen Employees and Volunteers for Fever
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Best practice: Take people’s temperatures onsite with a no-touch thermometer each day upon arrival.
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Minimum practice: People take their own temperatures before arriving. Normal temperature should not exceed 100.4 degrees Fahrenheit.
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Direct any employee or volunteer who exhibits COVID-19 symptoms (answers yes to any of the screening questions or who is running a fever) to leave the premises immediately and seek medical care or COVID-19 testing or both.
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Increase hygiene practices: wash hands frequently, avoid touching your face, practice good etiquette when coughing or sneezing.
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Consider having employees, volunteers and attendees wear cloth face coverings over the nose and mouth to help protect against the spread of the virus (not an N-95 or medical mask, which should be reserved for healthcare workers).
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Practice recommended social distancing, at least six feet between people of different households, to the greatest extent possible.
Health Protocols for Facilities
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Regularly and frequently clean and disinfect any regularly touched surfaces, such as doorknobs, tables, chairs and restroom items.
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Disinfect seats between services
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Discontinue passing of items among attendees and disinfect any items that come into contact with attendees.
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Discontinue self-service by guests at drink stations, buffets or salad bars
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Make hand sanitizer, disinfecting wipes, soap and water, or similar disinfectant readily available.
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Discontinue self-service for snacks or coffee.
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Maintain rigorous sanitation practices like disinfection, handwashing and cleanliness when preparing or serving anything edible.
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Improve Ventilation: As basic principles of social distancing, surface cleaning and disinfection, handwashing and other strategies of good hygiene are of the utmost importance in preventing the spread of COVID-19, ventilation in facilities should also be considered.
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Consider improving the engineering controls using the building ventilation system. This may include some or all<br>of the following activities:<br>• Increase ventilation rates.<br>• Increase the percentage of outdoor air that circulates into the system.<br>• Do not recirculate air.
Health Protocols for Serving Attendees
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Strongly encourage people 65 or older and others especially at risk to watch or participate in the service remotely.
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Designate an area inside the facility reserved for the atrisk population or offer a service for at-risk population<br>attendees only.
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Ensure proper spacing between attendees:<br>o Keep at least two empty seats (or six feet of separation) between parties in any row, except as follows:<br>• Two or more members of the same household can sit next to one another, with two seats (or six feet separation) empty on either side.<br>o Alternate rows between attendees (every other row left empty).
Sign Off
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Name and Signature