OUR TEAM
THE SAFER TOGETHER PROJECT Best Practice COVID-19 Preventive Measures for Food Producers (evolving!)
March 26, 2020
It is our goal for this information to help other food producers in their own best practices in the fight against COVID-19. We encourage them to share their own preventive measures so we can all get stronger and safer as an industry.
The biggest thank you goes to all of our Team Members who are the backbone of implementing these activities (and more!) to keep everyone safe.
- Temperature check of Team Members before starting shifts
- Posted signage for basic COVID-19 prevention measures (hand-washing, disinfection, social distancing)
- Additional porter added to each shift to sanitize frequently touched areas (door knobs, phones, microwaves, fridge handles, tables, chairs, restroom areas)
- Disinfect frequently touched spots throughout facility every 30 minutes
- Care kits for our regional sales and support teams (mask, sanitizers, paper towels, waste disposal bags)
- Thorough truck cleaning of frequently touched areas
- List and sign-off sheet for areas disinfected each day
- Disinfect shift and break areas are after each break
- Cleared quality assurance sample area to provide space for shift changeover meeting
- Separate walkways for in and out to prevent cross contact
- Additional hand sanitizers installed throughout the plant and office areas
- Separate areas used by office team from production team
- Enforce social distancing (no hand shakes, hugging, 2 people per table in lunchroom, 4 people max in meeting rooms, work from home when possible)
- Cafeteria eating protocol (areas are disinfected before and after use, team members can not sit across from each other)
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