Firestone Pacific Foods COVID-19 Safety Plan Update: May 21, 2020 It will require a full team effort to keep further outbreaks of COVID-19 at bay in our facilities. Hospitals in hard-hit areas of the country have succeeded in minimizing harm to front line health care workers by strictly following prescribed screening, good hygiene practices, distancing, and wearing of masks. If we do all of these things, we can greatly reduce the risk of exposure to the virus. If we let our guard down on any of these measures, we will put ourselves and our families at risk. We are following the requirements in Governor Inslee’s Proclamation 20-46 High-Risk Employees – Workers’ Rights. We are keeping a safe and healthy facility in accordance with state and federal law, and comply with COVID-19 worksite-specific safety practices, as outlined in Governor Inslee’s “Stay Home, Stay Healthy” Proclamation 20-25, and in accordance with the Washington State Department of Labor & Industries General Coronavirus Prevention Under Stay Home, Stay Healthy Order and the Washington State Department of Health Workplace and Employer Resources & Recommendations. Here is our game plan for safeguarding our company from further infections: Screening • We are rolling out a web-based screening tool that individuals can use on phones to screen for symptoms of COVID-19 such as a new fever, a cough, sore throat, or a runny nose. • We are hiring two medical technicians who will make sure that every employee working on the day and swing shift is screened prior to entering the workplace, either via the web-based tool or via an interview. Prior to the screening, employees will put on face masks and sanitize their hands. • The screening site will be located under the canopy outside the break room. • We will report anyone who exhibits one or more symptoms to the Clark County Department of Health. Our infectious disease advisor will then arrange for COVID-19 testing. • We will be coordinating with the Vancouver Clinic and the Clark County Department of Health to get everyone who had any exposure to someone who was diagnosed COVID-19 to get tested at a Vancouver Clinic urgent care facility. We will do the same for anyone who exhibits one or more symptoms. The company will cover the costs for anyone who lacks a health insurance reimbursement option. 1 Firestone Pacific Foods COVID-19 Safety Plan Hygiene • Everyone is expected to thoroughly wash hands multiple times a day and especially after going in and out of a group environment (e.g. the break room). • On May 19, Jan-Pro completed a deep cleaning and sanitization of our production facility and both the main office and the cold storage office. • Housekeeping will clean and sanitize all high contact surfaces three times a day including all doorknobs, faucets, table surfaces. Distancing • We are implementing a new process for clocking in and conducting pre-shift medical checks. o All employees must complete a daily symptom check prior to the start of shift each day. This diagnostic test will be available online via your phone or tablet. o All employees must sanitize hands, put on face masks and gloves. o Employees will clock in and then undergo check a screening with a medical technician. Employees who exhibit any symptoms of COVID-19 will be sent home. • We have installed a 20-foot by 40-foot canopy outside the main break room and fitted it with tables and chairs to provide staff with sufficient room to sit at least six feet apart during breaks. • Initially, we are installing physical separators on all breakroom tables both inside and outside and on the main reception desk. These will be an interim solution until we install permanent barriers, which we expect will be in place during the week ending 5/30/20. • We are installing impermeable partitions in the production area to physically separate employees who must work within six feet of each other such as on the sorting tables and the packing lines. • We are procuring face shields. There will be one face shield assigned to each employee on the production floor. These will be numbered, sanitized daily and stored on racks. • All employees will be required to wear face masks at all times whenever one or more people are present in a room and there is no physical barrier (e.g. Plexiglass). Masks that are properly worn – meaning the nose and mouth are fully covered – are reported to be effective at blocking 99% of respiratory droplets 2 Firestone Pacific Foods COVID-19 Safety Plan expelled by people infected with coronaviruses. The same applies to all visitors including contractors. Violators will be escorted out of the building. No exceptions; we will be strictly enforcing compliance. • We will continue to encourage telecommuting by office staff. • All non-essential visitors, including job applicants, will be restricted to the area located near the main reception desk. • We will be staggering start times and break times to minimize congestion in entry to production area. 3 Firestone Pacific Foods COVID-19 Safety Plan Appendix A CDC Coronavirus Disease 2019 (COVID-19) Screening Guidelines for Businesses Should we be screening employees for COVID-19 symptoms (such as temperature checks?) What is the best way to do that? Screening employees is an optional strategy that employers may use. There are several methods that employers can use to protect the employee conducting the temperature screening. The most protective methods incorporate social distancing (maintaining a distance of 6 feet from others), or physical barriers to eliminate or minimize the screener’s exposures due to close contact with a person who has symptoms during screening. Examples to consider that incorporate these types of controls for temperature screening include: • Reliance on Social Distancing: Ask employees to take their own temperature either before coming to the workplace or upon arrival at the workplace. Upon their arrival, stand at least 6 feet away from the employee and: o Ask the employee to confirm that their temperature is less than 100.4o F (38.0o C) and confirm that they are not experiencing coughing or shortness of breath. o Make a visual inspection of the employee for signs of illness, which could include flushed cheeks or fatigue. o Screening staff do not need to wear personal protective equipment (PPE) if they can maintain a distance of 6 feet. • Reliance on Barrier/Partition Controls: During screening, the screener stands behind a physical barrier, such as a glass or plastic window or partition, that can protect the screener’s face and mucous membranes from respiratory droplets that may be produced when the employee sneezes, coughs, or talks. Upon arrival, the screener should wash hands with soap and water for at least 20 seconds or, if soap and water are not available, use hand sanitizer with at least 60% alcohol. Then: o Make a visual inspection of the employee for signs of illness, which could include flushed cheeks or fatigue. o o Conduct temperature and symptom screening using this protocol: ▪ Put on disposable gloves. ▪ Check the employee’s temperature, reaching around the partition or through the window. Make sure the screener’s face stays behind the barrier at all times during the screening. ▪ If performing a temperature check on multiple individuals, make sure that you use a clean pair of gloves for each employee and that the thermometer has been thoroughly cleaned in between each check. If disposable or non-contact thermometers are used and you did not have physical contact with an individual, you do not need to change gloves before the next check. If non-contact thermometers are used, clean and disinfect them according to manufacturer’s instructions and facility policies. Remove and discard PPE (gloves), and wash hands with soap and water for at least 20 seconds. If soap and water are not available, use hand sanitizer with at least 60% alcohol. If social distance or barrier controls cannot be implemented during screening, PPE can be used when the screener is within 6 feet of an employee during screening. However, reliance on PPE alone is a less effective control and more difficult to implement given PPE shortages and training requirements. • Reliance on Personal Protective Equipment (PPE): Upon arrival, the screener should wash their hands with soap and water for at least 20 seconds or use hand sanitizer with at least 60% alcohol, put on a facemask, eye protection (goggles or disposable face shield that fully covers the front and sides of the face), and a single pair of disposable gloves. A gown could be considered if extensive contact with an employee is anticipated. Then: 4 Firestone Pacific Foods COVID-19 Safety Plan o Make a visual inspection of the employee for signs of illness, which could include flushed cheeks or fatigue, and confirm that the employee is not experiencing coughing or shortness of breath. o o Take the employee’s temperature. ▪ If performing a temperature check on multiple individuals, make sure that you use a clean pair of gloves for each employee and that the thermometer has been thoroughly cleaned in between each check. If disposable or non-contact thermometers are used and you did not have physical contact with an individual, you do not need to change gloves before the next check. If non-contact thermometers are used, you should clean and disinfect them according to manufacturer’s instructions and facility policies. After each screening, remove and discard PPE and wash hands with soap and water for at least 20 seconds or use hand sanitizer with at least 60% alcohol. How do I handle personal protective equipment (PPE) waste? Discard PPE into a trash can. There is no evidence to suggest that facility waste needs any additional disinfection. 5 Firestone Pacific Foods COVID-19 Safety Plan Appendix B CDC Guidelines for Suspected or Confirmed COVID-19 Cases in the Workplace What should I do if an employee comes to work with COVID-19 symptoms (fever, cough, or shortness of breath)? Employees who have symptoms when they arrive at work or become sick during the day should immediately be separated from other employees, customers, and visitors and sent home. Employees who develop symptoms outside of work should notify their supervisor and stay home. Sick employees should follow CDC-recommended steps. Employees should not return to work until they have met the criteria to discontinue home isolation and have consulted with a healthcare provider and state or local health department. Employers should not require sick employees to provide a COVID-19 test result or healthcare provider’s note to validate their illness, qualify for sick leave, or return to work. Healthcare provider offices and medical facilities may be extremely busy and not able to provide such documentation in a timely manner. What should I do if an employee is suspected or confirmed to have COVID-19? If employees have been exposed but are not showing symptoms, should I allow them to work? Employees may have been exposed if they are a “close contact” of someone who infected, which is defined as being within approximately 6 feet (2 meters) of a person with COVID-19 for a prolonged period of time: • Potentially exposed employees who have symptoms of COVID-19 should self-isolate and follow CDC recommended steps. • Potentially exposed employees who do not have symptoms should remain at home or in a comparable setting and practice social distancing for 14 days. All other employees should self-monitor for symptoms such as fever, cough, or shortness of breath. If they develop symptoms, they should notify their supervisor and stay home. See Public Health Recommendations for Community-Related Exposure for more information. To ensure continuity of operations of essential functions, CDC advises that critical infrastructure workers may be permitted to continue work following potential exposure to COVID-19, provided they remain symptom-free and additional precautions are taken to protect them and the community. • Critical infrastructure businesses have an obligation to limit, to the extent possible, the reintegration of in-person workers who have been exposed to COVID-19 but remain symptomfree in ways that best protect the health of the worker, their co-workers, and the general public. • An analysis of core job tasks and workforce availability at worksites can allow the employer to match core activities to other equally skilled and available in-person workers who have not been exposed. • A critical infrastructure worker who is symptom-free and returns to work should wear a face mask at all times while in the workplace for 14 days after last exposure. Employers can issue facemasks or can approve employees’ supplied cloth face coverings in the event of shortages. See Implementing Safety Practices for Critical Infrastructure Workers Who May Have Had Exposure to a Person with Suspected or Confirmed COVID-19 for more information. 6 Firestone Pacific Foods COVID-19 Safety Plan What should I do if I find out several days later, after an employee worked, that they were diagnosed with COVID-19? • If it has been less than 7 days since the sick employee used the facility, clean and disinfect all areas used by the sick employee following the CDC cleaning and disinfection recommendations. • If it has been 7 days or more since the sick employee used the facility, additional cleaning and disinfection is not necessary. Continue routinely cleaning and disinfecting all high-touch surfaces in the facility. • Other employees may have been exposed to the virus if they were in “close contact” (within approximately 6 feet or 2 meters) of the sick employee for a prolonged period of time. o Those who have symptoms should self-isolate and follow CDC recommended steps. o • In most workplaces, those potentially exposed but with no symptoms should remain at home or in a comparable setting and practice social distancing for 14 days. Employees not considered exposed should self-monitor for symptoms such as fever, cough, or shortness of breath. If they develop symptoms, they should notify their supervisor and stay home. When should an employee suspected or confirmed to have COVID-19 return to work? Sick employees should follow steps to prevent the spread of COVID-19 if you are sick. Employees should not return to work until they meet the criteria to discontinue home isolation and have consulted with a healthcare provider and state or local health department. Employers should not require sick employee to provide a negative COVID-19 test result or healthcare provider’s note to return to work. Employees with COVID-19 who have stayed home can stop home isolation and return to work when they have met one of the following sets of criteria: • • Option 1: If, in consultation with a healthcare provider and local public health authorities knowledgeable about locally available testing resources, it is determined an employee will not have a test to determine if they are still contagious, the employee can leave home and return to work after these three conditions have been met: o The employee has had no fever for at least 72 hours (that is, 3 full days of no fever without the use medicine that reduces fevers); and o Respiratory symptoms have improved (for example, cough or shortness of breath have improved); and o At least 10 days have passed since their symptoms first appeared. Option 2: If, in consultation with a healthcare provider and local public health authorities knowledgeable about locally available testing resources, it is determined the employee will be tested to determine if the employee is still contagious, the employee can leave home after these three conditions have been met: o The employee no longer has a fever (without the use of medicine that reduces fevers); and o Respiratory symptoms have improved (for example, cough or shortness of breath have improved); and o They received two negative tests in a row, at least 24 hours apart. Their doctor should follow CDC guidelines. 7 Firestone Pacific Foods COVID-19 Safety Plan Appendix C CDC Guidelines for Reducing Spread of COVID-19 in Workplace How can I help protect employees who may be at higher risk for severe illness? Have conversations with employees if they express concerns. Some people may be at higher risk of severe illness. This includes older adults (65 years and older) and people of any age with serious underlying medical conditions. By using strategies that help prevent the spread of COVID-19 in the workplace, you will help protect all employees, including those at higher risk. These strategies include: • Implementing telework and other social distancing practices • Actively encouraging employees to stay home when sick • Promoting handwashing • Providing supplies and appropriate personal protective equipment (PPE) for cleaning and disinfecting workspaces In workplaces where it is not possible to eliminate face-to-face contact (such as retail), consider assigning higher risk employees work tasks that allow them to maintain a 6-foot distance from others, if feasible. Employers should not require employees to provide a note from their healthcare provider when they are sick and instead allow them to inform their supervisors or employee health services when they have conditions that put them at higher risk for diseases. Do my employees need to wear cloth face coverings or personal protective equipment (PPE) (such as N95 respirators, gloves) to protect themselves while working? CDC recommends wearing cloth face coverings in public settings where other social distancing measures are difficult to maintain, especially in areas of significant community transmission. Cloth face coverings may prevent people who do not know they have the virus from transmitting it to others. These face coverings are not surgical masks or respirators and are not appropriate substitutes for them in workplaces where masks or respirators are recommended or required. Employees should continue to follow their routine policies and procedures for PPE (if any) that they would ordinarily use for their job tasks. When cleaning and disinfecting, employees should always wear gloves and gowns appropriate for the chemicals being used. Additional personal protective equipment (PPE) may be needed based on setting and product. How often should my employees wash their hands while at work? CDC recommends employees protect themselves from respiratory illness with everyday preventive actions, including good hand hygiene. Employees should wash hands often with soap and water for at least 20 seconds, or use a hand sanitizer that contains at least 60% alcohol if soap and water are not readily available, especially during key times when persons are likely to be infected by or spread germs: • After blowing one’s nose, coughing, or sneezing • Before, during, and after preparing food • After using the toilet • After touching garbage • Before and after the work shift • Before and after work breaks • After touching objects that have been handled by customers What can I tell my employees about reducing the spread of COVID-19 at work? Employees should take the following steps to protect themselves at work: • Follow the policies and procedures of the employer related to illness, cleaning and disinfecting, and work meetings and travel. • Stay home if sick, except to get medical care. • Maintain a distance of at least 6 ft. from all other persons 8 Firestone Pacific Foods COVID-19 Safety Plan • • • • • • • • Understand that no one with symptoms should be present at the workplace. Employees should inform their supervisor if they or their colleagues develop symptoms at work, especially fever, cough, or shortness of breath. Wash hands often with soap and water for at least 20 seconds, especially after blowing noses, coughing, or sneezing, or having been in a public place. Use hand sanitizer that contains at least 60% alcohol if soap and water are not available. Avoid touching eyes, nose, and mouth. To the extent possible, avoid touching high-touch surfaces in public places – elevator buttons, door handles, handrails, handshaking with people, etc. Minimize handling cash, credit cards, and mobile or electronic devices when possible. Practice social distancing by keeping at least 6 feet away from fellow co-workers, customers, and visitors when possible. Avoid all non-essential travel. 9 Firestone Pacific Foods COVID-19 Safety Plan Appendix D CDC Guidelines for Cleaning and Disinfecting Workplace How to Clean • Wear disposable gloves to clean and disinfect. • Clean surfaces using soap and water, then use disinfectant. o Cleaning with soap and water reduces number of germs, dirt, and impurities on the surface. Disinfecting kills germs on surfaces. • Practice routine cleaning of frequently touched surfaces. o More frequent cleaning and disinfection may be required based on level of use. o Surfaces and objects in public places, such as shopping carts and point of sale keypads should be cleaned and disinfected before each use. o High touch surfaces include: tables, doorknobs, light switches, countertops, handles, desks, phones, keyboards, toilets, faucets, sinks, etc. Disinfecting • Recommend use of EPA-registered household disinfectants. Follow the instructions on the label to ensure safe and effective use of the product. • Many products recommend: o Keeping surface wet for a period of time (see product label). o Precautions such as wearing gloves and making sure you have good ventilation during use of the product. Cleaning Soft Surfaces (such as carpeted floor, rugs, and drapes) • Clean the surface using soap and water or with cleaners appropriate for use on these surfaces. • Launder items (if possible) according to the manufacturer’s instructions. Use the warmest appropriate water setting and dry items completely. OR • • Disinfect with an EPA-registered household disinfectant. These disinfectants meet EPA’s criteria for use against COVID-19. Vacuum as usual. Electronics For electronics, such as tablets, touch screens, keyboards, remote controls, and ATM machines • Follow manufacturer’s instruction for cleaning and disinfecting. • If no guidance, use alcohol-based wipes or sprays containing at least 70% alcohol. Dry surface thoroughly. Laundry For clothing, towels, linens, and other items • Launder items according to the manufacturer’s instructions. Use the warmest appropriate water setting and dry items completely. • Wear disposable gloves when handling dirty laundry from a person who is sick. • Dirty laundry from a person who is sick can be washed with other people’s items. • Do not shake dirty laundry. • Clean and disinfect clothes hampers according to guidance above for surfaces. • Remove gloves, and wash hands right away. 10 Firestone Pacific Foods COVID-19 Safety Plan Cleaning and disinfecting your building or facility if someone is sick • Close off areas used by the person who is sick. o Companies do not necessarily need to close operations if they can close off affected areas. • Open outside doors and windows to increase air circulation in the area. • Wait 24 hours before you clean or disinfect. If 24 hours is not feasible, wait as long as possible. • Clean and disinfect all areas used by the person who is sick, such as offices, bathrooms, common areas, shared electronic equipment like tablets, touch screens, keyboards, remote controls, and ATM machines. • Vacuum the space if needed. Use vacuum equipped with high-efficiency particular air (HEPA) filter, if available. o Do not vacuum a room or space that has people in it. Wait until the room or space is empty to vacuum, such as at night, for common spaces, or during the day for private rooms. o Consider temporarily turning off room fans and the central HVAC system that services the room or space, so that particles that escape from vacuuming will not circulate throughout the facility. o Once area has been appropriately disinfected, it can be opened for use. • Workers without close contact with the person who is sick can return to work immediately after disinfection. If more than 7 days since the person who is sick visited or used the facility, additional cleaning and disinfection is not necessary. • Cleaning and disinfecting outdoor areas • Sidewalks and roads should not be disinfected. Spread of COVID-19 from these surfaces is low and disinfection is not effective. Cleaning Procedures • Regular cleaning staff can clean and disinfect community spaces. o Ensure they are trained on appropriate use of cleaning and disinfection chemicals. • Wear disposable gloves and gowns for all tasks in the cleaning process, including handling trash. o Additional personal protective equipment (PPE) might be required based on the cleaning/disinfectant products being used and whether there is a risk of splash. o Gloves and gowns should be removed carefully to avoid contamination of the wearer and the surrounding area. • Wash your hands often with soap and water for 20 seconds. o Always wash immediately after removing gloves and after contact with a person who is sick. o Hand sanitizer: If soap and water are not available and hands are not visibly dirty, an alcohol-based hand sanitizer that contains at least 60% alcohol may be used. However, if hands are visibly dirty, always wash hands with soap and water. 11 Firestone Pacific Foods COVID-19 Safety Plan Appendix E CDC Guidelines for Healthy Business Operations What is social distancing and how can my workplace do that? Social distancing means avoiding large gatherings and maintaining distance (at least 6 feet or 2 meters) from others when possible. Strategies that businesses could use include: • Allowing flexible worksites (such as telework) • Allowing flexible work hours (such as staggered shifts) • Increasing physical space between employees at the worksite • Increasing physical space between employees and customers (such as a drive-through and partitions) • Implementing flexible meeting and travel options (such as postponing non-essential meetings or events) • Downsizing operations • Delivering services remotely (e.g., phone, video, or web) • Delivering products through curbside pick-up or delivery 12