Non-critical manufacturing

Last updated January 22, 2021.

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Summary of changes:

  • Worksites: Implement procedures to ensure 6 feet distance between employees, unless doing so impacts worker safety. 
  • Employees: Require use of masks or face coverings, unless doing so would inhibit the employee’s health.
  • Customers: Require essential visitors to wear masks, unless doing so would inhibit the visitor's health. 

Pointing to circuit display

Manufacturing may resume that can be done up to 50% capacity per room, up to 50 people, whatever is fewer.

NOTE: Manufactured foods industry please consult current CDPHE guidance


  • The worksite must notify and cooperate with their local public health agency on next steps.

  • Local public health agency contacts can be found here.

  • Outbreak guidance for non-healthcare facilities can be found here.


  • Limit capacity per room as determined by the current county dial level: 

    • Level Green - Protect Our Neighbors: 50% capacity or 500 people 

    • Level Blue - Cautious: 50% capacity or 175 people 

    • Level Yellow - Concern: 50% capacity or 50 people, or up to 100 people within their usable space calculated using the Distancing Space Calculator.

    • Level Orange - High Risk: 25% capacity or 50 people.

    • Level Red - Severe Risk: 25% capacity or 50 people.

    • Level Purple - Extreme Risk: 10% capacity or 25 people.

  • Require sick workers to stay home.

  • Establish a system for employees to alert their supervisors if they are experiencing symptoms.

  • Conduct daily temperature checks and monitor symptoms in employees, refer symptomatic employees to the Colorado COVID Symptom Support tool while at work.

    • Best practice is to implement a temperature and symptom check station at the entrance to the business. If this is not feasible, employee will check for symptoms at home and report symptoms either electronically or on paper per the system created by the business.

  • Implement policies to limit group interactions including staggering of shift changes, breaks, lunches, etc.

  • Implement procedures to ensure 6 feet distance between employees, unless doing so impacts worker safety.

  • Arrange “one-way” flow of work and people; avoid having people face each other. 

  • Use impermeable barriers between workers whenever possible.

  • Limit the sharing of tools, equipment, or other resources to the greatest extent possible. If not feasible, implement thorough and frequent cleaning protocols for all shared items.

  • Conduct daily disinfection and full cleaning in-between shifts in accordance with CDPHE guidance 

  • Establish protocols and provide supplies to increase the frequency of cleaning in work and common spaces, and in accordance with OSHA requirements and CDPHE guidance.

  • Require hand hygiene upon arrival and departure, establish set hand hygiene time frames throughout shifts, and provide additional hand-washing stations if possible.

  • Promote use of contactless entry, payments etc. as applicable and possible (e.g. eliminate fingerprint entry).

  • Reduce use of shared papers (e.g. estimates, invoices, and other documentation) and encourage shift to paperless, electronic alternatives

  • Ensure ventilation of work and break areas is in line with OSHA guidance. 

  • Support transportation arrangements that discourage carpooling.

  • Develop a Preparedness and Response plan (OSHA guidance).

  • Keep a record of employees and visitors (i.e. sign in/out) to enable contact tracing.

  • Take breaks and lunch in shifts to reduce the size of the group in the lunch area at any one time to fewer than 10 people, and encourage employees to take lunch individually.

  • Prohibit large gatherings (currently no more than 10 people) on the job site, such as all-hands meeting and all-hands lunches.


  • Provide guidance about how to comply with 6 foot distancing. 

  • Designate workers to monitor and facilitate distancing on processing floor lines.

  • Require use of masks or face coverings, unless doing so would inhibit the employee's health.

  • Require frequent handwashing upon arrival, departure, and throughout shifts. 

  • Disinfect work stations between shifts and/or at the end of the workday.

  • Require employees to stay home if sick or exhibiting symptoms

  • Group employees into teams or shifts that stick together (e.g., avoid mixing more than10 workers who work in different areas).

  • Stagger lunch and break times

  • Encourage all employees not critical to in-person operations to continue working from home / remotely. 

  • Wear masks or cloth face coverings during carpooling or other public transportation.

To protect customers

  • Restrict all non-essential external visitors.

  • Conduct symptom checks for any essential visitors who will interact with employees.

  • Require essential visitors to wear masks, unless doing so would inhibit the visitor's health.

  • Encourage 6 foot distancing and implement procedures to limit person-to-person interaction in inbound/outbound shipping areas

  • Make handwashing or hand sanitizing available to customers as much as possible.

This guidance is for:
  • Manufacturers not currently defined as a Critical  Manufacturer in Appendix F of PHO 20-28

Additional resources and guidelines available at
  • Manufactured Foods COVID-19 Implementation of Public Health Order

  • Manufactured Food Facility Workplace Precautions