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Depending on the work setting, employers may also rely on identification of sick individuals <br /> who have signs, symptoms, and/or a history of travel to COVID-19-affected areas that <br /> indicate potential infection with the virus, in order to help identify exposure risks for workers <br /> and implement appropriate control measures. <br /> There is much more to learn about the transmissibility, severity, and other features associated <br /> with COVID-19, and investigations are ongoing. <br /> COVID-19 Prevention and Work Practice Controls: <br /> Worker Responsibilities <br /> • Frequently wash your hands with soap and water for at least 20 seconds. When soap <br /> and running water are unavailable, use an alcohol-based hand rub with at least 60% <br /> alcohol. Always wash hands that are visibly soiled. <br /> • Cover your mouth and nose with a tissue when you cough or sneeze or use the inside <br /> of your elbow. <br /> • Avoid touching your eyes, nose, or mouth with unwashed hands. <br /> • Avoid close contact with people who are sick. <br /> • Employees who have symptoms (i.e., fever, cough, or shortness of breath) should <br /> notify their supervisor and stay home DO NOT GO TO WORK. <br /> • Sick employees should follow CDC-recommended steps. Employees should not <br /> return to work until the criteria to discontinue home isolation are met, in consultation <br /> with healthcare providers and state and local health departments. <br /> General Job Site / Office Practices <br /> • Clean AND disinfect frequently touched objects and surfaces such as workstations, <br /> keyboards, telephones, handrails, and doorknobs. Dirty surfaces can be cleaned with <br /> soap and water prior to disinfection. To disinfect, use products that meet EPA's <br /> criteria for use a_ainst SAKS-CoV-2, the cause of COVID-19, and are appropriate for <br /> the surface. <br /> • Avoid using other employees' phones, desks, offices, or other work tools and <br /> equipment, when possible. If necessary, clean and disinfect them before and after <br /> use. <br /> • Clean and disinfect frequently used tools and equipment on a regular basis. <br /> o This includes other elements of the jobsite where possible. <br /> o Employees should regularly do the same in their assigned work areas. <br /> • Clean shared spaces such as trailers and break/lunchrooms at least once per day. <br /> • Disinfect shared surfaces (door handles, machinery controls, etc.) on a regular basis. <br /> 13 <br />