technical guidelines - preventing spread of covid 19 - covid 19... · exemption may bring immediate...

TECHNICAL GUIDELINES - PREVENTING SPREAD OF COVID 19

In Manufacturing Industries

6.3.2. Sewage Treatment Plant and Water Treatment Plant - 12

6.3.1. Ventilation System - 11

6.3. Utilities Operations - 11

2. Objective - 4

4. General Instructions - 4

5. Protocol for commutation - 5

6. Protocol for factory gate to work location - 6

6.1. Security proedures at main gate - 6

6.1.1. Sanitizing during entry - 7

6.1.5. Change Room - 8

6.1.8. Protocol for Contract Workmen - 10

6.1.4. Visitor/ Contractor Entry to Building - 7

6.2. Protocol for Common Area - 10

6.2.1. Rest Rooms in Office - 10

6.2.2. Lifts - 10

3. Definitions - 4

5.2. Commute through company vehicle - 5

6.1.2. Attendance system - 7

6.1.6. Field Operations Protocol - 8

6.1.7. Control Room Operations Protocol - 9

6.2.3. Staircase - - 11

5.1. Home to factor - 5

6.1.3. work place - 7

1. Purpose - 4

6.2.4. Other Common Areas - 11

Table of Contents

COVID-19 : Guidance for Manufacturing Industries

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Disclaimer: The contents of this document is for the intended recipients only, and the same is for informational purposes only and are not in the nature of legal opinion or advice. Readers are encouraged to seek independent legal opinion/advice prior to acting upon any of the information provided herein. If you are not the intended recipient, you should delete the document. Any disclosure, copying or distribution of the contents, or taking of any action based on the same, is strictly prohibited and shall not bind us.

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6.4.4. Precautions for food handlers - 16

6.5. Warehouse/ Material in/ Material out - 17

6.4.8. Pest Control Programme - 17

6.6.1. Disinfection Criteria - 18

6.6. Disinfection and Sanitizing - 18

6.4. Food Safety - 13

7.1. Checklist- For Employee Self-Examination - 26

6.6.3. Infection Prevention - 20

6.4.2. Food workers: physical distancing in the work environment - 15

6.4.5 Extra measures employers can take to protect their staff from illness - 16

7.3. Form- Self-Declaration Form for Visitor - 28

6.3.4. Repair works - 13

6.4.1. Good hygiene - 13

6.3.3. Other utilities (Electrical panel room / Pump room) - 13

6.6.4. Personal Protective Equipment - 22

6.4.3. Scheduled food verification - 16

6.4.6. Precautions in staff canteens - 17

6.6.2. Environmental Fogging - 20

7. Forms and Formats - 26

6.4.7. Housekeeping/Refuse Management - 17

6.6.5. Method to Wear PPE - 23

7.2. Checklist- For Security Use -27


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3.1. Cleaning – Process of removes dirt. Cleaning shall be done depending upon the level of dirt accumulated by brooming, vacuuming, cleaning with soap and water etc.

3.2. Sanitizing – Process of reducing germs to a safe level. Sanitizing with low concentration anti-microbial agents

Guideline for Resuming Work from SARS-CoV-2 lockdown and possible prevention strategies

Facility owners and building occupants may possess significant challenge to ensure that the facility is ready for occupancy and can to ensure high level of hygiene morale exists among the occupants. Building, Plants which may have not adequately disinfected prior close down could possess a health hazard to the occupants. CMSRS guidance document is aimed at

2. Objective

a. Providing Operational planning guidance for employer and employees in managing COVID-19 outbreak

1. PurposeThe purpose of this COVID-19 guidelines is to highlight additional control measures to be taken by factory management in order to promote safety of the employees, Visitors and contractors by adopting suitable prevention and protection measures. With rapid spread of SARS-CoV-2 virus, it is essential to ensure that work place is prepared to be safe enough for entry and start operations without any adverse effect of viral infection.

b. Providing resources needed to conduct the preparedness level assessment

3. Definitions

3.3. Disinfecting – Process of killing germs, depending upon type of chemical used and directed on the manufacturer

c. Providing minimum guidelines on Infection prevention and control

Government agencies including health authorities are framing out and implementing various strategies to reduce rapid infection of the SARS-CoV-2 virus which cause the disease COVID-19. Recent lock down and partial release / exemption may bring immediate relaxation to business and domestic requirements. However, the potential spread of SARS-CoV-2 is inherent and need for strategic control in the prevention of such spread inside the factory.

c. Wear protective mask in public

3.5. Quarantine – Used to accommodate a person who might have been exposed to COVID-19 away from others. Someone in self-quarantine stays separated from others, and they limit movement outside of their home or current place

d. Training and Orientation shall be scheduled, delivered and evaluated on the effectiveness towards prevention and protection of COVID-19

3.6. Isolation – Separate Sick people away from healthy people. Anyone sick should separate themselves from others by staying in a specific Isolation room.

The only way to prevent people from getting infected with

COVID 19 is to control its spread from one person to

another. And that can be done by following personal

hygiene, social distancing and by disinfecting the surfaces

and touch points. In addition to this, everyone must follow

the instruction listed below.

f. Management shall revisit medical insurance of the employees and shall be made mandatory

e. Special transportation shall be arranged by the management interdependent to public transportation and only 30% to 40% shall be occupied

4. General Instructions

a. Work place shall have a gap of one hour between

shifts and will stager lunch breaks of staffs, to

ensure social distancing

b. Person above 65 years of age and persons with co-

morbidities and parents of children below the

age of 5 may be encourage to work from home

3.4. Social Distancing – Also called as 'Physical Distancing' means keeping space between a person and other people around him. A clear distance of 6 feet is considered as an effective social distancing.

recommended label or governed by local regulation. If disinfecting is targeted against a microbe causing a specific illness (e.g. influenza, Norovirus, COVID-19, etc.) then use an EPA registered disinfectant that is certified as effective against that organism.


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h. Do not leave home if flu like symptoms, such as

cold, fever, cough and shall be in self-

quarantine.

g. Management shall form a COVID-19 team to

implement this guidelines and the government

advices / guidelines as released from time to

time. This team shall be responsible for

identifying key areas, key physical touch points

where cleaning, disinfection to be carried out,

identify locations of sanitizers such as hand

wash with soap, alcohol disinfectants etc.,

maintain inventory with sufficient safety stock

on PPE’s, disinfectant etc., Provide information

to workforce, contractors, visitors etc.,

k. Do not sneeze in palm of hands. Personal

handkerchief or elbow shall be used.

l. Wash hands often with soap and water for about

20 seconds or after blowing nose, coughing and

sneezing.

q. Not to touch anyone’s belongings.

s. Drugs such as Hydoxychloroquine are to be

made available at only based on physician

prescription.

r. Spitting in public places shall be prohibited

i. If anyone at home is a suspected case of COVID

19, strictly follow social distancing and shall

stay at home in self-quarantine.

j. Hand wash facility with soap, sanitizer

preferably with touch free mechanism shall be

made available at all entry, exit and common

places. Shall ensure refilling of the same at

frequent intervals.

m. If soap is not available, hand sanitizer that

contains at least 60% alcohol. Cover and rub

together all surface of the front and rear of the

palm until they feel dry. However, if the hands

are dirty, it is recommended to wash the hands

with soap first and then use hand sanitizer, if

required.

o. Avoid contact with people who are sick.

p. Give up shaking hands with people.

n. Do not touch eyes, nose and mouth with

unwashed hands.

Staff and Other Interested Parties

5.1. Home to factory

a) Not to leave home if flu like symptoms

persists. Self-quarantine at home.

b) Not to leave home if anyone at home is a

suspected case of COVID 19. Self-quarantine

at home.

5. Protocol for commutation

c) Carry a portable sanitizer bottle for frequent

hand hygiene.

d) Wear protective mask if public transport is

opted, or if travelling in a car-pool or in public

places

e) Spitting in public spaces shall be prohibited

5.2. Commute through Company Vehicle

a. One attendant shall be dedicated for each

vehicle to ensure practice of Safe Distancing

and health surveillance of travellers

c. Attendant shall take temperature of staff

prior getting in the vehicle.

d. In case anyone shows flu symptoms (fever,

cold cough) and has temperature more than

100F shall be denied the entry in the vehicle.

Commuting employees are expected to

cooperate on this and not to indulge in

argument.

b. Attendant shall be provided with protective

equipments, such as surgical mask and

disposable gloves.

Check temperature while boarding


PICK UP

Maintain social distance at pick-up point

Sit diagonally and maintain social distance

Employees must

maintain Social

distance at the gate6 feet

6 feet

c. Any employee identified with fever / cough / sore- throat / sneezing / running nose / breathing problem and details specified in the self-declaration form possess a reason for further need for evaluation, the same shall be informed to designated management staff immediately. Such potential person shall be led to the isolation room

a. Compulsory one-time self-declaration form to be filled by all persons entering through gate & submitted to security person. If the self-declared conditions change over a period of time, it shall be the responsibility of the employee to make a fresh self-declaration. Security guard in the front line shall wear N95 mask

Each staff associated with the business has to abide by following protocol.

6.1 Security Procedures at Main Gate

d. The isolated person shall be referred to nearest hospital for preliminary screening immediately

f. Maintain social distancing while in queue

e. All the person entering into gate shall be permitted inside with surgical mask.

b. Compulsory routine screening of all persons entering through gate shall be done skin temperature monitoring with -IR thermometer while maintaining social distancing all the time. Thermal scanning shall be done during exit also.

6. Protocol from Factory Gate to Work Location

g. Avoid gathering when entering and exiting the facility

h. Adequate hand water wash with soap facility to be made available. Alcohol based sanitizer shall be made available in addition to water wash with soap and not as a replacement.


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a. Hand wash with soap for a minimum of 20 seconds. Hand Sanitizers (alcohol based) shall be made available in the entrances

c. Evaluate feasibility of providing disposable shoe covers while entering the premises or disinfecting the shoe soles with 1% sodium hypochlorite solution. If disposable shoe covers is used, during donning-off care should be taken to avoid touching the contaminated base of the used disposable shoe cover with bare cover

6.1.2. Attendance System

6.1.1. Sanitization during entry

b. People after entry shall sanitize their hands before proceeding to their work spots\

a. Bio-metric (Finger touch) swiping for attendance shall be temporarily discontinued.

b. Alternate arrangements for attendance can be made.

6.1.3. Workplace

c. Do not let anyone else use your computer or work station.

a. Adequate hand water wash with soap facility to be made available. Alcohol based sanitizer shall be made available in addition to water wash with soap and not as a replacement.

d. Chair shall be assigned to individuals. Do not exchange with anyone.

b. Work at your work-station only.

e. Everyone has to disinfect his/her desk, keyboard, chair handle, drawer with disinfectant solution provided. Disinfection shall be done every 2 hours or as frequent as possible and if potential droplet dispersion upon cough or sneeze. Refer section 6.6 for cleaning and disinfection

Ensure social distancing in

seating arrangement

g. Do not touch your face or eyes.

h. Avoid group gathering in office (more than 5 people).

i. For any meeting, ensure distance of 6 feet.

j. Group lunch shall be prohibited in cafeteria. Take your place in individual s itt ing arrangements to have your food.

f. Wash your hands frequently.

6.1.4. Visitor/ Contractor Entry to Building


b. As far as possible, no visitors are allowed to the facilities until further notice. Consider conducting meetings virtually to ensure the protection of both employees and visitors.

d. COVID 19 self-screening checklist to be filled by all visitors and contractors. The declaration should also include family members health status

c. Where business-critical, if in-person visits needed, such as to allow equipment or facilities to remain operational, they should be in accord with the company’s pandemic preparedness and response plan

e. Forbid entry of visitors and contractors (also workmen) who have had known exposure to persons with COVID 19 within the past 14 days, or who are exhibiting symptoms of illness consistent with COVID 19.

f. Contractor workers should be instructed to maintain social distancing of 6 feet at all times (toolbox meeting, tea time, lunchtime, gate entry time and drinking/service water area)


6.1.5 Change Room

i. The contractor should sanitize machine parts that require multiple changes of hands.

c. Re-assign lockers to ensure distancing by each employee groups start time

j. The contractor should discourage sharing of PPE’s among other workers.

b. Restrict the time of access during Entry and Exit time

g. Daily toolbox meeting should contain awareness about COVID 19 and preventive measures to prevent spread


d. Ensure proper social distancing during shift change

h. The contractor should keep their working area clean and hygiene.

Maintain social distance at change room


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6.1.6 Field Operations Protocol:

Protocol for Field Operation and Control Room


b. In addition to mandatory PPE’s at a minimum surgical mask shall be used to avoid oral droplets on to nearby employees and ensure respiratory hygiene at all times.

c. Avoid / minimize in-person communication – Use walkie-talkies or PA system instead

d. Ensure social distancing wherever more than one operator / technician is required.

f. All handheld tools, equipment, machines and other facilities with employee contact (e.g. Material handling equipment) to be disinfected and cleaned before & after operation.

h. All work areas, utility areas, drainages, waste bins, etc. are to be cleaned and sanitized on daily basis. Refer section 6.6 for cleaning and disinfection

i. Pulmonary disorders and upper respiratory tract irritations are potentially possible to chemicals with sensitizer, Allergen and irritant properties. Such exposures shall be controlled at source through well designed Local Exhaust Ventilation and as a last measure of using elastomeric half / full face respirators which are face fit tested for the individual users

j. Activities involving high metabolic rates leading to elevated respiration levels shall be eliminated or reduced. These could be achieved by sharing responsibilities there by reduced metabolic work load, mechanizing physical activities instead of manual handling etc.,

l. Display COVID-19 precautionary measures (do’s and don’ts) at prominent places in all languages spoken by the workers. All employees shall adhere to such precautionary measures.

e. Sanitize common touch points (e.g. valve handles, control switches, walkie-talkies, PA systems, telephone, electrical switch, door handles & hand rails etc.) as frequent as possible using a suitable disinfectant. Refer section 6.6 for cleaning and disinfection

g. Timings of lunch and other breaks shall be staggered as per the timelines defined by the company

m. Limit maintenance activities only to safety critical equipment maintenance and essential repairs required to ensure reliability and safety. Use risk-based inspection programs to prioritize preventative maintenance activities.

k. Confined space work shall be carried out with reduced number of work force (continuous watch from outside), increased fresh air circulation inside confined space and ‘control at source’ for any exposures generated

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n. Create a call out procedure for critical maintenance.

o. Wherever feasible, defer high-hazard works to minimize risk of emergency. Use Management of Change to assess the risk and manage any inspections that are deferred. Follow-up after the crisis to perform any inspections that were deferred.

p. Encourage use of smart devices and cameras to monitor in-field conditions considering the limited number of onsite personnel. Ensure such devices are managed by hot work permit and/or are intrinsically safe.

r. Address fatigue due to personal situations, reduced staffing, changing shift cycles, and increased responsibility. Build schedules that include rotation of personnel to avoid burn out and fatigue due to work.

q. Pay particular attention to non-routine operations as these require more attention.

s. Site audits (esp. by external agencies) may be deferred; however, continue to self-verify that work is done correctly and safely.

Maintain social distancing at Control room

d. Alternative seating to be adopted.

6.1.7 Control Room Operations Protocol:

e. Use transparent acrylic sheets to ensure segregation between the control room operators.

f. Reduce shift overlap timing.

h. Do not touch other tables or chairs unnecessarily


c. Disinfect the laptop / desktop / control stations during shift beginning. Refer section 6.6 for Cleaning and Disinfection

g. Use own cups and water bottles - Avoid common water bottle/cups /glass

b. Wear a minimum of surgical mask to avoid oral droplets on to nearby employees and ensure respiratory hygiene at all times.

I. Disinfect common touch points (e.g. tables, desktop, keyboard, walkie-talkies, printer, telephone, electrical switch, door handles &

j. To maximum possible discussions / interaction can be held through Landline, Walkie-Talkies and mobile phones

k. Avoid in-person meetings and consider Virtual Meetings as an alternate. If in-person meetings are unavoidable, break into smaller groups and maintain social distancing. Ensure alternative seating, also masks shall be worn.

l. All such meeting rooms shall be provided with hand sanitizer and rooms to be sanitized before & after the meeting.

m. Avoid social gatherings at the workplace as far as possible.

o. Wherever hardcopy approvals are required, approving officials can seek required back up / supporting documents in soft copy for study before according approval on hard copy to avoid contaminations.

p. Provide access to process related documents such as P&IDs, PFD, SOP, etc. through online system. Also, prioritize the need to convert key documents to an accessible electronic form.

n. Avoid hard copy files wherever possible. Correspondences / approvals in soft form (e-mails or similar E-office tools) to be followed.

hand rails etc.) at adequate frequency with a suitable disinfectant. If disinfection is not feasible, wear general purpose latex gloves / nitrile gloves to ensure frequent touch points are not contaminated.


f. Ensure social distancing of minimum 6 feet while entering at gate and also moving to the workplace

g. Maintain social distancing of minimum 6 feet while using change room - Leave change room immediately after use.

c. At a minimum wear surgical mask and ensure respiratory hygiene prior to the gate entry.

h. Wash hands with soap and water for 20 seconds before exiting from the change room.

i. Ensure social distancing wherever more than one worker is required.

k. All handheld tools and equipment with employee contact to be disinfected and cleaned before & after operation.

j. Avoid social gatherings at the workplace.

l. Timings of lunch and other breaks shall be staggered as per the timelines defined by the company.

b. Entry of contract workmen shall be on a staggered manner as per the timelines defined by the company

d. Provide self-declaration on self / family health and travel history at point of entry

e. Temperature check at gate entry. If body temperature is more than 100 deg F, the contract workman shall be asked to go back to his home

6.1.8 Protocol for Contract Workmen


q. Encourage the use of smart permits in place of paper-based permit system with strict vigilant maintained on field conditions.

r. In wake of online access to information and virtual communication, ensure barriers are in place against cyber security threats and monitored periodically.

s. Anticipate employees being on sick-leave or unavailable due to ‘self-isolation’ and identify back-ups for key roles. Consider how people in self-isolation can work remotely on other tasks to take the workload off those that are at the job site.

d. While using commodes, wash commodes with water before and after using it. Remove the water by using tissue papers

6.2 Protocol for Common Area

e. Toilets shall be flushed with the lid closed in order to minimize the release of droplets and droplet residues from plumes in the air

c. While waiting for urinals, maintain social distance. Do not enter inside if it is crowded

b. Put up posters about hand washing in bathrooms and other common areas as appropriate

f. After using urinals and toilets, wash your hands as per the guideline with soap and water for at least 20 seconds. Maintain social distance while waiting for the washing

6.2.1 Rest Rooms in Office

b. While using Urinals, use alternative urinals to maintain social distance

g. While coming out from the toilet, open the door using your leg and elbow and arm (Do not use palm). If not possible, use clean paper towels to open doorknobs.

a. Lifts shall be cleaned and sanitized frequently. Refer section 6.6 for cleaning and disinfection.

6.2.1.2 For individual users

6.2.2 Lifts

n. Used masks shall be disposed-off only at specified sites authorized by the company.

6.2.2.1 Facility Management

a. While entering the restroom, open the door using your elbow/arm (Do not use palm)



c. Engage licensed waste contractors to remove refuse daily

d. Encourage replacing of mobs/cleaning wipes frequently

m. Work place shall have a gap of one hour between the shifts.

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b. Hand sanitizers shall be kept in lift always

c. Avoid pressing the press buttons by hand. Use disposable tissue to press buttons

d. Consider posting “Lift users protocol to avoid contamination” near the lift

6.2.2.2 Lift users

a. Avoid overcrowding into the elevator at the same time. Wait for the next elevator. Maximize use of staircase.

b. Don’t get too close to others. Stand apart

c. Limit the number of people (maximum of four) getting into the elevator at the same time to avoid crowding.

a. Staircase shall be cleaned and sanitized frequently

6.2.3.2 Individual users:

6.2.4.1 Cleaning Workers

6.2.3 Staircase


a. Maintain at least 6 feet distance between yourself and other people

b. Consider posting “Users protocol to avoid contamination” near staircase landing

6.2.4 Other Common Areas

a. Use appropriate PPEs (Nose mask, disposable gloves, goggles) when carrying out cleaning works and handling waste. Never share your PPEs with others.

b. Refrain from touching their exposed body parts such as eyes, nose, face and arms with soiled gloves or unwashed hands

e. Wash and disinfect all refuse bins/ containers where necessary

6.3 Utilities Operations

d. Clean up any refuse spillage immediately

f. Discard cleaning materials made of cloth (mop and wiping cloth) inappropriate bags after cleaning and disinfecting. Wear a new pair of gloves and fasten the bag,

c. Ensure refuse bins are covered at all times and cleared daily. Tie refuse contained in plastic bags properly before disposal.

g. Change and wash the clothes regularly

h. Toilets shall be flushed with the lid closed in order to minimize the release of droplets and droplet residues from plumes in the air

i. Keep toilet ventilation 24/7 in operation

j. Avoid open windows in toilets to assure the right direction of ventilation

Only authorized persons are allowed inside the utilities and facilities operations. Utility management should keep sanitizer/hand wash solutions in sufficient quantity at all common points (AHU / Electrical panel Room / Pump room /STP / WTP / Lift)

6.3.1 Ventilation System

a. As far as possible, air conditioning shall be avoided, and natural ventilation shall be used

b. Facility management should make sure building ventilation systems are working correctly and maintained as per standard protocols for optimal indoor air quality. If feasible, enhance ventilation in common areas and increase the amount of outdoor air that is coming into the building.

d. Evaporative coolers must draw fresh air from outside to ensure good ventilation.

c. Relative humidity level of 40% to 70% to be maintained and considered to be the most suitable environment for humans & decreases problems from pathogens.

Maintain social distance in Lift

e. Ensure exhausted air from Toilet room exhaust fan should not be circulated to the occupied area.

f. It is advisable to provide a MERV 13 or higher filter fitted on the Air Handling Unit. If a filter of higher filtering capability is retrofitted into an existing system, care shall be taken to ensure that the fan and motor capacities are adequate to handle the higher pressure drop.

g. A minimum fresh air volume of 3 cum/hour per person and 3.75 cum per hour per sqm (5 cfm per person and 0.6 cfm per sq ft) must be provided. This is to maximize supply of outside air within the limits of the system.

h. If washable filter is used, it is recommended to use 5% Cresol solution (containing 50% Cresol and 50% Liquid soap solution). Mix 1 liter of this solution in 9 liters of water. The surface shall be sprayed with this solution, left for 10 minutes and then washed / wiped clean with water / cloth. (the above methodology is only for washable filters)

j. If ducted air conditioning net work is provided, use the following method for cleaning

i. Open all the doors and windows of the space.

ii. Ensure that all cleaning protocols as advised above are complete

i. Disinfecting / treatment of condensate drain pan is suggested using 1% sodium hypochlorite dosing. This will apply only if the HVAC equipment is working on a re-circulatory mode.

iii. Run the fresh air system at the maximum intake of air setting.

v. Start the air conditioning system in fan mode only, without filters and run it for minimum of two to four hours with doors open and exhaust system operational.

vi. Install the clean & sanitized filters

vii. Start the AC in normal mode and run for two hours with doors open and then close the doors and windows

iv. Start and run the exhaust systems if available.

k. Switch ventilation to nominal speed at

n. Sw i tc h a i r h a n d l i n g u n i t s w i t h recirculation to 100% outdoor air

least 2 hours before the building usage time and switch to lower speed 2 hours after the building usage time

m. Ensure regular airing with windows (even in mechanically ventilated buildings)

l. At nights and weekends, do not switch ventilation off, but keep systems running at lower speed

r. Do not plan duct cleaning for this period

s. Replace central outdoor air and extract air filters as usually, according to maintenance schedule

u. Check outdoor units, exhaust fan areas located external to check for pigeons/ birds nest. If witnessed initiate removal process.

o. Inspect heat recovery equipment to be sure that leakages are under control

a. Facility management should make sure building water treatment systems are working correctly and maintained as per standard protocols.

v. The team carrying maintenance should wear appropriate personal protective equipment such as face covers, nose masks, goggles, gloves and safety shoes.

p. Switch fan coils either off or operate so that fans are continuously on

t. Regular filter replacement and maintenance works shall be performed with common protective measures including respiratory protection

6.3.2 Sewage Treatment Plant and Water Treatment Plant

b. Operating building HVAC and mechanical system to minimize and control relative humidity during partial and complete closure is critical in order to avoid growth of mold in occupied spaces and HVAC system.

c. Water that sits stagnant for an extended period of time in cooling tower water sump / pipeline, building plumbing lines, and water heaters, fire water network loses residual

q. Do not change heating, cooling and possible humidification setpoints


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e. Aerosol generation from any water source such as in Sewage Treatment Plant shall be avoided. Face fit tested elastomeric half face respirator shall be used.

6.3.3 Other utilities (Electrical panel room / Pump room)

6.3.4 Repair works

f. The team carrying operat ions and maintenance of STP / WTP should wear appropriate personal protective equipment such as face covers, nose masks, goggles, gloves and safety shoes. The individual should have their own PPE kit.

b. Sanitize machine parts that require multiple changes of hands

a. The team carrying operations and maintenance of panel room/pump room should wear appropriate personal protective equipment such as face covers, nose masks, goggles, gloves and safety shoes. The individual should have their own PPE kit.

Building occupants and workers should follow standard preventive actions such as practicing healthy hand hygiene and maintaining physical distancing while work is being done.

chlorine disinfectant, which increases the risk of Legionella colonization

d. Increased biocide treatment and testing with less than 25 CFU / v shall be needed to avoid conditions that could lead to an outbreak of Legionnaires’ disease and potential SARS-COV-2 virus, before operating cooling tower circulation and other water main system.

6.4 Food Safety

6.4.1 Good hygiene

It is more important than ever that safe food preparation and hygiene practices to be adhered by the employer. Employer shall

The following requirements are to be adhered by employers in canteens at industrial establishments to prevent spread of Corona Virus

a. Make sure staff are aware of the symptoms of COVID-19, and how they can self-isolate if the need arises

b. Ensure that food handlers are trained appropriately in food hygiene practices appropriate to their premises

d. Ensure that appropriate facilities are provided for hand washing or sanitation (e.g. alcohol gels/wipes) to enable food handlers to practice good hygiene

c. Ensure effective supervision of food handlers to reinforce hygienic practices

Hand washing for Food HandlersThe hand washing conducted by food handlers is

“hygienic hand hygiene” and aims to eliminate transient

flora with the procedure of 1) washing 2) drying and 3)

sanitizing

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Steps for Proper Hand wash


Wet hands with waterapply enough soap to

cover all hand surfaces

Rub hands palm to palm

Frequently missed areas during Hand washing


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a) Stagger work stations on either side of processing lines so that food handlers are not facing one another

e. Ensure that food handlers and external contractors are aware that they must report any signs/symptoms of respiratory illness before or during work

f. Be vigilant and ensure that food handlers and other staff are not ill and are fit to work

g. Ensure that staff with symptoms stay home until medical advice is obtained and they are cleared to return to work

i. Should not require or knowingly allow workers to come to a workplace when they are sick with COVID-19, or if they have been advised to self-isolate under public health guidelines for COVID-19.

h. Make sure you are aware of staff who have changed their locations.

b) Provide PPE such as surgical face masks, hair nets, disposable gloves, clean overalls and slip reduction shoes for staff

6.4.2 Food workers: physical distancing in the work environment

Physical distancing is very important to help slow the spread of COVID-19. This is achieved by minimising contact between potentially infected individuals and health individuals. Employers should implement physical distancing as far as reasonably possible. Examples of practice measures to adhere to physical distancing guidance in the canteen are to:

Maintain social distancing in Canteen

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b. If water with soap not available and if hands are free from dirt use alcohol-based hand sanitizers;

6.4.3 Scheduled food verification

Food verification services are essential services to support businesses during Covid-19 alert. It’s very important that these continue during the COVID-19 response to make sure food safety is managed properly. The steps include

a. Indications for testing

b. Clinical specimens required for laboratory diagnosis

c. External verification

6.4.4 Precautions for food handlers

Food handlers should continue to follow standard good personal hygiene practices that reduce the risk of transmission of most foodborne illnesses. All the rules regarding food safety and hygiene still apply. It is more important than ever that these practices are maintained to reduce the risk. Good practices include:

a. Proper hand hygiene – washing with soap and water for at least 20 seconds

d. Frequent cleaning/disinfection of work surfaces and touch points such as door handles

c. Good respiratory hygiene (cover mouth and nose when coughing or sneezing; dispose of tissues and wash hands)


f. Regularly washing and thoroughly drying hands

g. Using clean utensils to handle cooked and ready-to-eat foods, and not touching the food directly

h. Not coughing or sneezing over food

e. Avoiding close contact with anyone showing symptoms of respiratory illness such as coughing and sneezing

i. Avoiding touching your nose, mouth and hair when preparing or serving food

a. When starting work

b. Before preparing or handling cooked or ready-to-eat food

d. After handling waste food or rubbish

e. After cleaning duties

f. After using the toilet

g. After blowing their nose, sneezing or coughing

h. After eating, drinking, or smoking

j. After touching items/furniture/fittings

Good hygiene and cleaning will also prevent cross-contamination between raw or undercooked foods and cooked or ready-to-eat foods in the kitchen or service area. It is important that food handlers inform their employer, avoid preparing food for other people, and seek medical advice if they think they have symptoms of respiratory illness.

i. After handling money

c. After handling or preparing raw food

The rules for hand washing don’t change – food handlers need to wash hands (even if they have no disease symptoms

6.4.5 Extra measures employers can take to protect their staff from illness

c. Ensure all contractors, visitors, delivery drivers coming into the plant follow all screening procedures.

b. This includes communicating staff sickness policies to employees, and ensuring staff hygiene, cleaning and sanitation processes continue on the factory floor.

a. Physical distancing and limiting the spread of the virus.

c. Restricting non-essential physical contact as much as possible;

e. Cleaning and disinfection procedures for equipment, premises, contact surfaces/ high touch points, e.g. counter tops/tongs/service utensils/open self-service displays/door handles.

a. Maintaining a physical distance of at least 6 feet between an individual and other worker, including in seating arrangements;

d. Visible notices for staff promoting hand hygiene and physical distancing;

b. Staggering staff work and break times to reduce staff numbers in a canteen at any one time;

b. Check the premises daily and remove all potential vector breeding sites.

g. Engage licensed waste contractors to remove waste daily.

a. Keep the premises free of food scraps to keep pests away.

f. Clean up any refuse spillage immediately.

6.5 Warehouse/ Material in/ Material out:

b. Disinfect frequently touched areas such as door knobs and table tops with disinfectants regularly.

Deliveries and contractors attending the workplace

h. Wash and disinfect all refuse bins and litter bins at the end of each business day.

e. Material handling equipments such as Hand pallet truck, stacker, forklift shall be disinfected on the High Touch Surfaces

c. Goods must be properly stored and stacked above floor level to facilitate cleaning of the premises.

e. Ensure refuse bins are covered at all times and cleared daily.

6.4.8 Pest Control Programme

d. Provide sufficient refuse pedal bins lined with plastic bags with tight covers in the kitchen.

c. Look for signs of pest infestation such as rodent droppings or burrows and cockroach droppings.

d. Engage a registered vector control operator to implement a pest control programme for the site.

c. If any transport drivers or accompanied assistants shows signs of symptoms for infectious disease, the truck shall not be allowed inside the premises.

6.4.7 Housekeeping/Refuse Management

a. Assign a team of staff to carry out cleaning and housekeeping daily.


d. Truck tyres and body of the truck shall be disinfected by with 1% sodium hypochlorite solution spray.

b. Non-essential visits to the workplace should be cancelled or postponed.

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Workplace canteens need to remain open where there are no practical alternatives for staff to obtain food. High standards of the public health measures for hand washing and respiratory etiquette need to be maintained is work canteens. Operational standards staff canteens should include:

6.4.6 Precautions in staff canteens

d. Other measures in line with the Hygiene practices on limiting the spread of the virus include sanitising shared equipment like forklifts, pallet jacks, box strappers and other equipment staff will touch directly throughout the day.

f. Sanitise chairs and tables frequently and between shifts

g. Make hand sanitisers available

e. Increase the frequency of disinfecting touch-points on point of sale terminals, Delivery stations, Automatic delivery machines, door handles and other frequently-touched surfaces

i. Self-serve buffets and high-use utensils (tongs, serving spoons) taken out of use for the duration of COVID-19

h. Everyone at your business practicing frequent and thorough hand washing.

iii. what symptoms to be concerned about.

Hence Social Distancing becomes primary prevention

f. Deliveries and other contractors who need to attend the workplace should be given clear instructions of social distancing requirements while they are on site.

i. Use, and ask deliveries and contractors to use, electronic paper work where possible, to minimise physical interaction. Where possible, set up alternatives to requiring signatures. For instance, see whether a confirmation email or a photo of the loaded or unloaded goods can be accepted as proof of delivery or collection (as applicable).

k. Workers should know:

6. 6 Disinfection and Sanitizing

m. Provide workers with a point of contact to discuss their concerns, and access to support services, including employee assistance programs. Additional support may be necessary for workers in higher risk categories.

j. Communicate clearly with workers about control measures. Provide clear direction and guidance about what is expected of workers.

Spread of SARS-CoV-2 virus from person to person is most frequent by close contact (within 6 feet) by respiratory droplets. Various agencies working on minimizing the spread suggests that SARS-CoV-2 may remain viable for hours to days on surfaces made from a variety of materials. Cleaning of visibly dirty surfaces followed by disinfection is a best practice measure for prevention of COVID-19.

h. Direct visiting truck drivers to remain in vehicles and use contactless methods such as mobile phones to communicate with your workers wherever possible.

g. Minimise the number of workers attending to deliveries and contractors as much as possible. Make alcohol-based hand sanitizer available for workers after physically handling deliveries.

i. when to stay away from the workplace

ii. what action to take if they become unwell

l. Remind workers they have a duty to take reasonable care for their own health and safety and to not adversely affect the health and safety of others.

methodology followed by cleaning and disinfection.

Potential area of contacts have been listed in below table with examples. Recommended disinfection advice by local regulatory agencies, International Disease Control agency have been incorporated in the table. Currently there is no specific study which confirms the disinfectant capability on SARS-CoV-2. Hence the time duration for the application of such disinfectant should be as maximum as possible and not specific to time frame.

Social Distancing

6.6.1 Disinfection Criteria

Social Distancing is considered as the best Non-Pharmaceutical method for prevention of SARS- CoV-2. To practice social distancing ensure a clear distance of atleast 6 feet (2 meters) from others, Not gathering in groups, staying out from crowded locations. Wherever social distance is not possible due to operations reasons, a minimum protection of surgical masks to be used.

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Item Potential Example Disinfectant Recommended D isinfect # Contact Area application application of Disinfectant Frequency

Hands Touching potential contaminated source, after coughing, sneezing or using wash rooms

Soap and Water

Soap and Water at least 20 seconds, Hand sanitizer with minimum 60% alcohol

As frequent as possible

1

High Touch Surface

Tables, doorknobs, light switches, counter-tops, Handles / handrails, desks, Printer / Scanner, files / folders, phones, toilets, faucets, sinks, material handling equipments etc

Mopping / wipe using linen or

absorbable cloth

1% Sodium Hypochlorite, If above is not suitable use 70% alcohol, Choloroxylenol (4.5% to 5.5%) – / Benzalkonium Chloride

Once in 4 hours or as more frequent as possible if cough/ sneeze observed

2

Indoor Areas

3

Entrance gates, lobbies, canteens, staircases, escalators, elevators, security booths, office rooms, walls

Mop, spray1% Sodium Hypochlorite, Phenolic based or EPA disinfectant specified in ‘list N’. (If above is not suitable use 70% alcohol, Choloroxylenol (4.5% to 5.5%) – / Benzalkonium Chloride)

Once in 4 hours or as more frequent as possible

4 Soft Surface

Carpeted floor, rugs, drapes, curtains etc

Surface cleaning

Soap and Water Once in 8 hours

5 Electronics Tablets, touch screens, keyboards, remote controls etc

Wipe using linen or absorbable

cloth

70% alcohol, Choloroxylenol (4.5% to 5.5%) – / Benzalkonium Chloride


6 Clothing, towels, linen etc

Surface cleaning

As manufacturers recommendation, warm water or approved household disinfectant

Once in 8 hours

7Quarantine

areaBed frames, tables etc Mopping /

wipe1% Sodium Hypochlorite Once in 2 hours or as

more frequent as possible if cough/ sneeze observed

Toilet / Wash area

8 Toilet pot / Commode, Toilet floor, Sink, Shower area, Soap dispensers

Surface cleaning /

deep cleaning, scrubbing

1% Sodium Hypochlorite, Soap powder, detergent, warm water


Vehicles Tyres , High touch surface to follow as specified in Item 2

Power wash / spray

1% Sodium Hypochlorite solution

Minimum of once in a day or as more frequent as possible if multiple trips covered

9

10

Water that sits

stagnant for an extended

period of time in water

mains

Cooling tower water, AHU drain water, Hydrant water, building plumbing lines, and water heaters

Online Dosing System

Biocide Before start up of the Cooling tower circulation, fresh water storage etc

Caution: Disinfection, Sanitation activity shall not be carried out on surface and or object, If there is any potential inherent hazard such as Electrical Shock, Explosion, Fire, Caught in to moving / rotating equipments intended to be sanitized and or disinfected. Disinfection, Sanitation shall be applied on such surface and objects only after verification of such hazard removal by the company authorized person.


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Laundry

Details for preparation of 1% sodium hypochlorite solution

Below table shall be used for preparation of disinfectant as prescribed by MOHFW, India. However, follow manufacturers’ recommendation for product mix.

Any other As per manufacturer’s Instructions

Bleaching powder 70% 7g g to 1 litre water

Product Available chlorine C oncentration

Sodium hypochlorite – liquid bleach 3.5% 1 part bleach to 2.5 parts water

Sodium hypochlorite – liquid 5% 1 part bleach to 4 parts water

NaDCC (sodium dichloroisocyanurate) powder 60% 17 gram to 1 litre

NaDCC (1.5 g/ tablet) – tablets 60% 11 tablets to 1 litre of water

Chloramine – powder 25% 80 gm to 1 litre of water

6.6.3 Infection Prevention

Fogging Tunnel / Chamber

b. Liaise and arrange with HR department for an appointment of the employee to undergo SARS-CoV-2 test

6.6.3.1 Any employee exhibiting sign and symptoms of the virus (i.e. fever, cough or difficulty breathing) the manager shall

6.6.2 Environmental Fogging

a. Inform the employee prior to reporting duty that He / She will be self-quarantined for the period of 14 days.

Centre for Disease Control and Prevention has not supported disinfectant fogging. Hence, disinfectant fogging is not essential in Isolation Rooms or in other areas. This refers to the spraying or fogging of chemicals (e.g., formaldehyde, phenol-based agents, or quaternary ammonium compounds) as a way to decontaminate environmental surfaces or disinfect the air in rooms.

Currently there is no studies to confirm the minimum dwell time of the disinfectant available in the market to disinfect SARS-CoV-2 virus with specific safe threshold limit. Use of Chambers / Tunnels sprayed with 1% sodium hypochlorite solutions, Hydrogen peroxide with silver nitrate disinfectants or other alcohol based disinfectant shall be prohibited due to their adverse health effects on mucous, respiratory system and considering flammable characteristics.

g. Employee shall be under quarantine at medical facility as advised by local authorities until fully recovered

f. When the test results are positive for SARS-CoV-2 infection, The HR manager shall provide the details of the employees to the senior management

h. Vacate and cordon off accommodation, if provided by the company and immediate deep cleaning of the place occupied by the employee diagnosed positive for SARS-CoV-2 infection

j. Request employee to provide details of direct colleagues and other persons, he/she engaged with over previous two weeks

c. Inform the employee to report to local hospital for SARS-CoV-2 infection test

l. Keep in regular contact with the employees

d. After providing sample for SARS-CoV-2 test, employee to stay at his / her accommodation until informed about their test results

e. When the test results are negative for SARS-CoV-2 infection, employee may return to work

i. Inform direct colleagues of employee diagnosed positive for SARS-CoV-2 infection of potential signs and symptoms and arrange for SARS-CoV-2 infection

k. Initiate contact tracing and COVID-19 testing based on information provided by the employee

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a. Decide how employee can work from home for the time of Self-quarantine

6.6.3.4 Vulnerable Employee

6.6.3.2 Actions to be taken by the HR manager

6.6.3.3 Employee in self-quarantine after returning from abroad

a. Initiate pre-approved communication to inform all employees on updated factual situation

b. Inform family members of the employee diagnosed with SARS-CoV-2 infection and provide them with name, address and contact information of the medical facility

c. Liaise with manger to inform direct employees of the employee who diagnosed positive for SARS-CoV-2 infection of potential signs and symptoms and arrange for SARS-CoV-2 infection

c. Employee shall update the manager every day using email/official social media apps etc.,

a. SARS-CoV-2 virus can affect any one, but employees who have medical conditions such

When an employee is self-quarantined after returning from the abroad, the employee may be required to work remotely from home if the work nature allows or stay at home for the period of 14days. The manager shall

b. Establish and agree on methods and ava i l a b i l i t y fo r o n l i n e a n d o f f l i n e communication with the employee in self-quarantine

Social distancing at the assembly

point

6 feet

6 feet

6 feet

6 feet6 feet

6.6.3.5 In case of other emergencies in the building

Initial Triage stage and application of droplet precautions

6.6.3.6 Dealing with Employees / Visitors / Contractors prone to severe coughing or sneezing:

In case of any other emergencies in the plant like fire, ensure

b. Demarcate the standing circles in the assembly points to ensure social distancing requirements (6ft) are met

as chronic respiratory illness, heart disease, poor immune system and pregnant women may be at higher risk from SARS-CoV-2 infection.

a. Availability of multiple pre designated assembly points at different locations

Give suspected to be prone for infection a triple layer surgical mask and direct him / her to separate an isolation room. Keep at least 1meter distance between suspected person with others who communicate to him. Avoid visitor. Instruct him / her to cover nose and mouth during coughing or sneezing with tissue or flexed elbow for others. Perform hand hygiene after contact with respiratory secretion. Commute the suspected prone for infection person to local hospital in an ambulance. General wastes generated from Isolation rooms other than used masks, shall be disposed as Solid Waste as per provisions under Solid Waste Management Rules 2016.

Droplet precautions prevent large droplet transmission of respiratory viruses. Use a triple layer surgical mask if working within 1-2 metres of the patient. Do not move out the suspect from Isolation room unless warranted. When communication in close contact with a suspect with respiratory symptoms (e.g. coughing or sneezing), use eye protection (goggles) and respiratory protection (N95), because sprays of secretions may occur. Limit his movement within the isolation room and ensure that he wear triple layer surgical masks when outside their rooms. Ensure the person communicating with the suspect refrain from touching their eyes, nose, and mouth with potentially contaminated gloved or ungloved hands. Avoid contaminating environmental surfaces that are not directly related to the suspect care (e.g. door handles and light switches). Ensure adequate room ventilation. Perform hand hygiene.

Apply Contact precautions


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Wearing a Personal Protective Equipment (PPE) doesn’t mean to provide 100 % prevention. If the PPE is not fitted properly, the same can be more prone for viral infection. Hence, PPE has to be selected properly. User has to be trained and respirators shall be fit tested as far as possible.

6.6.4 Personal Protective Equipment

Item PPE Used during Used by

General Cloth face covering

Public areas like bus stand, grocery shops, public transportation. It is not be substituted with ‘Social Distancing’

Commuters to office / factory and back to home

1

Surgical Mask (Three Ply)

Communicating with unknown / suspected infectious person, whenever social distancing unable to be followed due to lack of space

Staffs of Security, Reception, suspected infectious person, Cleaning and Disinfecting workers

2

N 95 face mask Communicating with suspected infectious person, potential body fluid droplet exposure

Isolation room in-charge, Health Care Centre employees, Sewage / waste treatment plant operators,Biomedical waste handlers

3

Surgical latex gloves Cleaning / Disinfecting / Isolation Room handling / In high touch surface where disinfection cannot be done

Cleaning / Disinfecting staffs, Isolation room in-charge, Health Care Centre employees, Handling biomedical waste,Control room operation

4

Nitrile gloves Cleaning / Disinfecting Cleaning / Disinfecting staffs, Handling biomedical waste

5

Splash resistance goggles

Communicating with suspected infectious person, potential body fluid droplet exposure

Isolation room in-charge, Health Care Centre employees, Sewage / waste treatment plant operators, Biomedical waste handlers

6

6.6.4.1 N95 Face Mask

These masks help reduce exposure to airborne contaminants but do not prevent the inhalation of all particles. On properly selected, used and maintained, such masks can lower exposures to concentrations considered safe for most non-biological particles. However, they do not eliminate the risk of exposure, infection, or illness since safe exposure levels have not been established for biological particles. These filters are tested by international agencies and established Assigned Protection of Factor is been specified. N95 masks shall be fit tested on the person who is intend to wear and shall conduct user seal check prior using it at job site. Masks shall not be reused. Should be stored in a separate biomedical waste yellow poly bag (double layer) and treated as a domestic hazardous waste and shall be disposed as per provision under Biomedical Waste Management Rules 2016.

6.6.4.2 Surgical Mask

It is an infection control mask designed to help prevent the spread of infection from the wearer’s exhaled breath to potentially susceptible persons. This mask provides a barrier for large droplets expelled by the wearer. Surgical masks are not designed to seal tightly to the face. Masks shall not be reused. Should be stored in a separate biomedical waste yellow poly bag (double layer) and treated as a domestic hazardous waste and shall be disposed as per provision under Biomedical Waste Management Rules 2016.

6.6.4.3 General Cloth face covering

If a person is exposed in public area, public transportation, bus stand where more public and or non-social distance practice expected, practice of wearing General Cloth Face Covering to be adhered.

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Elastomeric half face / full face respirator

7 Aerosol generation in sewage treatment, water treatment etc

Operators

Elastomeric half face / full face respirator shall not be shared with other users. If shared, the same shall be disinfected as per manufacturers’ recommendation. N95 and Surgical masks are meant for single time use and shall be disposed if it gets wet by sweat or if it is dirty or within a day.

g. If using a face mask with ties: Then take the bottom ties, one in each hand, and secure with a bow at the nape of your neck.

i. Face Mask with Ear loops: Hold the mask by the ear loops. Place a loop around each ear.

e. Follow the instructions below for the type of mask you are using.

f. Mold or pinch the stiff edge to the shape of your nose.

a. Clean your hands with soap and water or hand sanitizer before touching the mask.

d. Determine which side of the mask is the front. The colored side of the mask is usually the front and should face away from you, while the white side touches your face.

ii. Face Mask with Ties: Bring the mask to your nose level and place the ties over the crown of your head and secure with a bow.

c. Determine which side of the mask is the top. The side of the mask that has a stiff bendable edge is the top and is meant to mold to the shape of your nose.

b. Remove a mask from the box and make sure there are no obvious tears or holes in either side of the mask.

iii. Face Mask with Bands: Hold the mask in your hand with the nosepiece or top of the mask at fingertips, allowing the headbands to hang freely below hands. Bring the mask to your nose level and pull the top strap over your head so that it rests over the crown of your head. Pull the bottom strap over your head so that it rests at the nape of your neck.

Wearing such cloth face covering is additional public health measures and do not substitute social distance practice. A cloth face cover will not protect the wearer, but will prevent the spread of virus from the wearer to the others. Cloth face covering can be made a home from common materials at low cost. Cloth face covering should not be used who has breathing trouble or is unconscious, incapacitated or otherwise unable to remove the cover without assistance or younger children less than 2 years of age.

6.6.5 Method to Wear PPE

6.6.5.1 How to put on a face mask

e. Follow the instructions below for the type of mask you are using.

b. Remove a mask from the box and make sure there are no obvious tears or holes in either side of the mask.

c. Determine which side of the mask is the top. The side of the mask that has a stiff bendable edge is the top and is meant to mold to the shape of your nose.

d. Determine which side of the mask is the front. The colored side of the mask is usually the front and should face away from you, while the white side touches your face.

a. Clean your hands with soap and water or hand sanitizer before touching the mask.

f. Mold or pinch the stiff edge to the shape of your nose.

i. Face Mask with Ear loops: Hold the mask by the ear loops. Place a loop around each ear.

6.6.5.2 How to remove a face mask

h. Pull the bottom of the mask over your mouth and chin.

ii. Face Mask with Ties: Bring the mask to your nose level and place the ties over the crown of your head and secure with a bow.

g. If using a face mask with ties: Then take the bottom ties, one in each hand, and secure with a bow at the nape of your neck.

iii. Face Mask with Bands: Hold the mask in your hand with the nosepiece or top of the mask at fingertips, allowing the headbands to hang freely below hands. Bring the mask to your nose level and pull the top strap over your head so that it rests over the crown of your head. Pull the bottom strap over your head so that it rests at the nape of your neck.

h. Pull the bottom of the mask over your mouth and chin.

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24


25


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3 Do you carry a portable bottle of sanitizer with you?

7 Do you sanitize your hands before entering the campus and then again before entering your respective office?

8 Do you disinfect your work-station every two hours?

Self-Examination by StaffTo prevent the spread of COVID 19

S. No. Instructions Answers

Yes No

1 Do you have flu like symptoms (Cold, Cough, Fever)?

2 Does anyone in your home has flu like symptoms?

7.1 Checklist- For Employee for Self-Examination

4 Are you in habit of touching your face and eyes?

5 Do you have a protective mask?

6 Do you wash your hands often?

10 Do you know the helpline number of the facility in case you require any information regarding COVID 19?

9 You do touch anyone else's work-station or belongings?

7 Forms and Formats

27


6 Do people follow the protocol to enter the facility?

3 Do people entering the premises sanitizer their hands properly?

8 Is necessary information regarding COVID 19 displayed at the security gate to spread awareness among people?

10 Is isolation room is ready all the time, in case of any suspected case of COVID 19 detected?

Yes No

7 Are you touch points at security gate disinfected every two hours?

For Security StaffTo prevent the spread of COVID 19

S. No. Instructions Answers

5 Is your temperature monitoring devices calibrated?

1 Are you provided with protective gears (N-95 masks, Disposable hand gloves, face shield)?

4 Is there sufficient stock of sanitizer available?

2 Do people entering the premises follow safe distancing?

7.2 Checklist- For Security Use

9 Is security team ready to take any call from inside the campus in case of suspected case of COVID 19?

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Date:

I ________________________ declare that

2 No one in my family has any sign of flu

7.3 Form- Self-Declaration Form for Visitor

Self- Declaration by Visitor

Duration of visit: ___ am/pm to ___ am/pm

Guest of: _____________

1 I have no sign of flu (cough, cold, fever)

3 My body temperature is below 100F

6 I will always be with my host

8 I will not touch anyone else's belongings

7 I know the emergency contact number of this facility

10 I will sanitize the chair handle and workstation after use

4 I practice good personal hygiene and my hands are clean

9 I will inform my host if anytime I develop flu like symptoms

5 I understand and follow the protocol of social distancing

Signature:

Name:

Cholamandalam MS Risk Services Ltd3rd Floor, Parry House, #2, NSC Bose Road,

Chennai 600 001. India

Contact : 98409 04848, 93846 73101, 93846 73102,

93846 73103, 94080 91299+ 91 044 4044 5620 - 30

Website : www.cholarisk.com

http://www.cholarisk.com

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