Manufacturing

Last updated May 2, 2021.

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NOTE: Manufactured foods industry please consult current CDPHE guidance

IF THERE IS A CONFIRMED CASE OF COVID-19 AMONG CUSTOMERS OR EMPLOYEES

  • 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.

Worksites

  • 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.

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

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

  • In counties with one-week disease incidence rates in excess of 35 per 100,000 (Levels Blue through Purple), require use of masks or face coverings, unless doing so would inhibit the employee's health, wherever 10 or more unvaccinated individuals or individuals of unknown vaccination status are present in the same room. Individuals are permitted to remove their masks in public indoor spaces if 80% of the individuals in the space have shown proof of vaccination.

  • 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 during carpooling or while using public transportation.

To protect customers
  • Restrict all non-essential external visitors.

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

  • In counties with one-week disease incidence rates in excess of 35 per 100,000 (Levels Blue through Purple), require essential visitors to wear masks, unless doing so would inhibit the visitor's health, wherever 10 or more unvaccinated individuals or individuals of unknown vaccination status are present in the same room. Individuals are permitted to remove their masks in public indoor spaces if 80% of the individuals in the space have shown proof of vaccination.

  • 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.