Title Page
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Health & Hygiene practices
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•Educate workers on good health and hygiene practices
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Do your workers know not to come to work when they are unwell, even if they feel fit to work?
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Look for signs of ‘presenteeism’? Are managers and supervisors modelling the correct behaviours or is there a culture of ‘soldiering on’ that needs to be discussed as a team?
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Have you informed workers about the importance of hand washing?
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Have you trained workers on how to wash their hands (with soap and water for at least 20 seconds) and dry them correctly?
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Have you trained workers on how to correctly use alcohol-based hand sanitiser?
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Inform workers and others when they need to wash their hands. This includes:
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before and after eating
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after coughing or sneezing
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after going to the toilet
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after changing tasks
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after touching potentially contaminated surfaces
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Inform workers of the following good hygiene measures to limit the spread of the virus:
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cover coughs and sneezes with an elbow or a tissue
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avoid touching the face, eyes, nose and mouth
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dispose of tissues hygienically
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wash hands before and after smoking a cigarette
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clean and disinfect surfaces and shared equipment
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wash body, hair (including facial hair) and clothes thoroughly every day
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stay more than 1.5 metres away from others
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don’t shake hands and avoid any other close physical contact where possible
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no spitting
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put cigarette butts in the bin
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Can you set up automatic alerts on computer systems to remind workers about washing hands and good hygiene measures?
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•Put measures in place where reasonably practicable to minimise contact between people
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Can you put in a system to provide for cashless transactions?
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Require workers to minimise contact with others where possible
Hand washing & hand sanitising stations
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Are there an adequate number of hand washing and hand sanitising stations to sustain the increase in workers’ practicing good hygiene? Consider:
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the number of workers on site
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any shift arrangements
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entry and exit points
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high traffic areas
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the need for workers to wash their hands before, during or after the completion of a work task
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the location of the workplace or work tasks. Will workers be located outside away from common facilities such as bathrooms?
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Are the hand washing and hand sanitising stations placed in convenient location to ensure workers and others can access them easily and frequently?
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Have you talked to your contract cleaner or responsible worker to discuss if someone can check soap dispensers and monitor rubbish bins more frequently?
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•How to set up hand washing facilities
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Check the facilities are in good working order
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Ensure facilities are adequately stocked with clean running water, soap or handwash and paper towels
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Is water collecting anywhere it shouldn’t?
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Is any paper towel dispenser working properly?
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Are automatic soap dispensers an option?
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Can you provide touch free bins?
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Put posters up to inform workers and others how to wash their hands correctly and when to wash their hands.
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•How to set up hand sanitising stations
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Does the alcohol-based hand sanitiser have at least 60% ethanol or 70% isopropanol as the active ingredient as per the manufacturer’s instructions?
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Set up stations at
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entry and exit points to the workplace
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entry and entry points to common areas
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in areas that have high touchpoints or high traffic flows<br><br>For example:<br>Around the photocopier, near lifts
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Put up posters at each station to inform workers and others how to sanitise their hands correctly and when
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If children may enter the workplace, is hand sanitiser in a position to prevent accidental ingestion?
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•Put measures in place that encourage good hygiene in the workplace
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Increase access to closed bins in your workplace.
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Put up signs to request customers only touch objects they are going to buy.
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Communicate to workers that they are to report any flu-like symptoms to you, to stay away from the workplace and to seek advice from a health care professional.
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Implement or review existing hygiene standards for common areas to ensure they require workers to:
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Clean up after themselves
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Place rubbish in bins provided
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Avoid putting personal items such as phones on meal surfaces
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Have adequate detergent and disinfectant products
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•Put processes in place to regularly monitor and review the implementation of hygiene measures to ensure they are being followed and remain effective.
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Put processes in place to make sure someone checks all hand washing and hand sanitising stations are adequately stocked.
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Put processes in place to enable workers to efficiently raise issues relating to worker hygiene and hand washing or hand sanitising stations.
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Develop infection control policies in consultation with your workers. These policies should outline measures in place to prevent the spread of infectious diseases at the workplace
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