Re-opening the Workplace after Lockdown

Source: Croner

When considering re-opening your workplace, there are many essential considerations to bear in mind.

Below Croner explore the measures employers may wish to put in place when re-opening the workplace.

As an NICF member, you have access to free advice as part of your membership. Call 0844 561 8133 for expert guidance and pragmatic advice. Always remember to quote the scheme number.

Remaining vigilant for the symptoms of COVID-19
Although specific guidelines on how to reopen workplaces are still awaited, plans for a return to the workplace should now be considered. You should continually refer to the latest public health advice issued by the Government as the situation evolves. The public health advice is updated regularly and organisations will need to continue to stay up to date with the Government advice.

As staff return to work, the first thing to be aware of is the signs that any of them could potentially be infected or have been exposed to the coronavirus. The following symptoms may develop in the 14 days after exposure to someone who has the COVID-19 infection:

•    cough
•    difficulty in breathing
•    fever (38.0° C [100.4° F] or greater using an oral thermometer).

If any member of staff feels they are starting to display these symptoms, they should be encouraged to disclose this as soon as possible.

Minimising close contact
From what is known about other coronaviruses, the spread of COVID-19 is most likely to happen when there is close contact with an infected person. It is likely that the risk increases the longer someone has close contact with an infected person. Respiratory secretions produced when an infected person coughs or sneezes containing the virus are most likely to be the main means of transmission.

There are two main routes by which people can spread COVID-19.

1.    Infection can be spread to people who are nearby (within 2 metres) or possibly could be inhaled into the lungs.
2.    It is also possible that someone may become infected by touching a surface, object or the hand of an infected person that has been contaminated with respiratory secretions and then touching their own mouth, nose, or eyes (such as touching contaminated surfaces (eg door knob) or shaking hands then touching own face).

Cleaning
The following are general tips for cleaning/disinfecting rooms in which persons with suspected or confirmed COVID-19 were isolated.

•    Keep the door to the room closed for at least one hour before cleaning. Do not use the room until it has been thoroughly cleaned and disinfected and all surfaces are dry.
•    The person assigned to clean the area should avoid touching their face while they are cleaning and should wear household or disposable single use non-sterile nitrile gloves and a disposable plastic apron (if one is available).
•    Open the window while cleaning is taking place.
•    Clean the environment and the furniture using disposable cleaning cloths and a household detergent followed or combined with a chlorine-based product such as sodium hypochlorite (often referred to as household bleach).
•    Pay special attention to frequently touched flat surfaces, the backs of chairs, couches, door handles and any surfaces or items that are visibly soiled with body fluids.
•    Place all waste that has been in contact with the person, including used tissues, and masks if used, in a plastic rubbish bag and tie when full.
•    Cleaners should remove aprons and gloves and discard into a waste bag and then clean their hands.
•    The plastic bag should be placed into a second bin bag and tied; the cleaner will need to clean hands again.
•    Store the bag in a safe place until the result of the test is available. If the test is negative, place the waste in the normal domestic waste bin. If the test is positive, Public Health will advise what to do next.
•    Once the room has been cleaned and disinfected and all surfaces are dry, the room can be put back into use.
•    There is no need to clean carpets (if present) unless there has been a spillage.

Cleaning of communal areas
If an employee who has tested positive has spent time in a communal area or they used the toilet or bathroom facilities, then these areas should be cleaned with household detergent followed by a disinfectant (as outlined above) as soon as is practicably possible.

Pay special attention to frequently touched sites including door handles, backs of chairs, taps of washbasins, toilet handles. Once cleaning and disinfection have been completed and all surfaces are completely dry, the area can be put back into use.

Current evidence suggests that novel coronavirus 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 and other viral respiratory illnesses in community settings.

Routinely clean all frequently touched surfaces in the workplace, such as workstations, countertops, and doorknobs. Use the cleaning agents that are usually used in these areas and follow the directions on the label.

Waste disposal
All waste that has been in contact with the individual, including used tissues, and masks if used, should be put in a normal waste bag.

Double bagging should be used. The waste bag should be kept for 72 hours, then thrown into the normal waste.

Managing employee hygiene
Employee hygiene practices are important to prevent spread of COVID-19. You should put up appropriate signage on your premises and generally communicate Government and NHS recommendations to prevent infection spread.

Handwashing
Wash hands properly and regularly and especially:
•    after coughing or sneezing and after toilet use
•    before eating
•    if in contact with a sick person, especially those with respiratory symptoms.

It is important to follow good practices for handwashing which include using soap and water and washing for over 20 seconds. Touching of the face should be avoided. Regular handwashing with soap and water is effective for the removal of COVID-19. Between washing, use of hand sanitisers (70% alcohol base) is recommended.

Mouth covering
Employees should cover their mouths when coughing and sneezing and clean the nose and mouth with disposable tissues. If they don't have a tissue, they should cough or sneeze into their arm or sleeve (not hand). Put used tissues into a sealed bin and then wash their hands.

Physical distancing
Introduction of physical distancing measures should be implemented across all business types.

This can be achieved in a number of ways and include:
•    keeping a distance of 2 metres (6.5 feet) between employees
•    avoiding making close contact with people (ie do not shake hands)
•    setting up screens/barriers at checkouts/desks where possible
•    implementing a queue management system with correct distance markings
•    encouraging use of card payment methods
•    allocating times for collections/appointments/deliveries
•    restricting/staggering the use of canteen facilities (bringing food/drinks to people)
•    removing tables/chairs from the canteen and restricting the number of staff per table
•    ceasing all self-service activities and providing food that is pre-wrapped
•    reducing office density/support staff through working from home or split shift arrangements
•    use of technology for video/virtual meetings
•    limiting the number of meetings including length and proximity of gatherings between employees/others
•    shift handover arrangements should be altered to ensure the appropriate routines are followed for social distancing (maintaining 2 metre distance)
•    altering shift patterns to reduce worker numbers
•    isolating individual buildings (eg no travel permitted between manufacturing and design buildings).

Restriction of visitors
A restriction on visitors to your organisation should be put in place. However, where business critical visitors are required to attend the site, a controlled access process should be in place including adherence to sanitisation processes and full personal contact details (eg telephone number, last place visited should be collected to assist with contact tracing).

Contact logging
All organisations, and where possible individuals, should keep a contact log for which the objective should be zero instances of “direct contact” for each day spent in the workplace. This may be through the use of sign in sheets, clocking systems, visitor logbooks, delivery personnel details and third-party service provider visitor information.

This information should be stored securely, maintained centrally and readily available upon request. Such information may be requested by the authorities to assist with contact tracing.

Call 0844 561 8133 for any further queries, questions or guidance on this matter.