Michigan Department of Labor and Economic Opportunity

Michigan Occupational Safety and Health Administration

Consultation Education and Training Division

 

 

COVID-19 Preparedness & Response Plan

For Lower and Medium Exposure Risk Employers

 

 

General

 

The following COVID-19 preparedness & response plan has been established for  The People’s Kitchen in accordance with the requirements in the Executive Orders (EOs) for COVID-19 signed by Governor Gretchen Whitmer, the OSHA Guidance on Preparing Workplaces for COVID-19, and the latest guidance from the US Centers for Disease Control and Prevention (CDC). The purpose of this plan is to minimize or eliminate employee exposure to SARS-CoV-2.

 

The EOs, OSHA guidance, and CDC guidance for COVID-19 have general safeguards applicable for all workplaces and specific safeguards for certain industries. Sophie Bell has read these guidance documents carefully, found the safeguards appropriate to The People’s Kitchen based on its type of business or operation, and has incorporated those safeguards into this COVID-19 preparedness and response plan.

 

As the COVID-19 situation evolves, the EOs and CDC guidance are periodically updated. Sophie Bell will be responsible for visiting the EO webpage and CDC guidance webpage regularly (for example, weekly) for the latest information and for revising the plan as necessary. The EOs are found at: https://www.michigan.gov/whitmer/0,9309,7-387-90499_90705---,00.html. The CDC guidance documents are found at: https://www.cdc.gov/coronavirus/2019-ncov/communication/guidance-list.html?Sort=Date%3A%3Adesc. This plan reflects the EOs and CDC guidance as of 7.15.2020.

 

The People’s Kitchen has designated one or more worksites supervisors to implement, monitor, and report on the COVID-19 control strategies developed in this plan. The worksite supervisor(s) is Sophie Bell/Scott Macpherson/James Hodge. The supervisor will remain on-site at all times when employees are present on site. An on-site employee may be designated to perform the supervisory role.

 

The plan will be made readily available to employees and labor unions. The plan will be made available via hard copy.

 

Exposure Determination

 

The People’s Kitchen has evaluated routine and reasonably anticipated tasks and procedures for all employees to determine whether there is actual or reasonably anticipated employee exposure to SARS-CoV-2. Sophie Bell was responsible for the exposure determination.

 

Sophie Bell has determined that its employees' jobs fall into only the lower exposure and medium exposure risk categories as defined by the OSHA Guidance on Preparing Workplaces for COVID-19:

 

■ Lower Exposure Risk Jobs. These jobs do not require contact with known or suspected cases of COVID-19 nor frequent close contact (for example, within six feet) with the general public. Workers in this category have minimal occupational contact with the public and other coworkers. Examples are small offices, small manufacturing plants (less than 10 employees), small construction operations (less than 10 employees), and low-volume retail establishments, provided employees have infrequent close contact with coworkers and the public.

■ Medium Exposure Risk Jobs. These jobs are those that require frequent or close contact (for example, within six feet) with people who may be infected with SARS-CoV-2, but who are not known or suspected COVID-19 patients. Examples are most jobs at manufacturing plants, construction sites, schools, high-volume retail settings, and other high-population-density work environments.

 

Sophie Bell verifies that  The People’s Kitchen  has no high risk exposure jobs. High exposure risk jobs have high potential for exposure to known and suspected cases of COVID-19. Examples are most jobs in healthcare, medical transport, nursing homes and residential care facilities, mortuaries, law enforcement, and correctional facilities. This sample plan is not intended for employers who have high exposure risk jobs.

 

The People’s Kitchen  has categorized its jobs as follows:

 

(NOTE: Some jobs may have more than one type of exposure risk depending on the task or qualifying factors.)

 

Job/Task

Exposure Risk Determination (Lower or Medium)

Qualifying Factors

(For Example, No Public Contact, Public Contact)

Kitchen Staff

Low

No direct public contact, shared workplace with the public

Front of House Staff

Medium

Public contact, shared workplace with the public

 

Engineering Controls

 

The People’s Kitchen has implemented feasible engineering controls to minimize or eliminate employee exposure to SARS-CoV-2. Engineering controls involve isolating employees from work-related hazards using ventilation and other engineered solutions. In workplaces where they are appropriate, these types of controls reduce exposure to hazards without relying on worker behavior and can be the most cost-effective solution to implement.

 

For lower exposure risk jobs, new engineering controls are not required. For medium exposure risk jobs, engineering controls can include:

 

■ Installing physical barriers (such as clear plastic sneeze guards) between coworkers or between workers and customers.

■ Installing a drive-through window for customer service.

■ Increasing the amount of ventilation in the building.

■ Increasing the amount of fresh outdoor air that is introduced into the building.

 

Sophie Bell will be responsible for seeing that the correct engineering controls are chosen, installed, maintained for effectiveness, and serviced when necessary.

 

The following engineering controls have been implemented:

 

Job/Task

Engineering Control

Entire Staff

Hood vent system, masks, face shields, outdoor dining, ceiling fans

 

Administrative Controls

 

Administrative controls are workplace policies, procedures, and practices that minimize or eliminate employee exposure to the hazard.  Sophie Bell will be responsible for seeing that the correct administrative controls are chosen, implemented and maintained for effectiveness. 

 

The following administrative controls have been established for The People’s Kitchen:

 

 

Job/Task

Administrative Control

(For Example, Workplace Distancing, Remote Work, Notifying Customers)

All employees

Maintain at least six feet from everyone on the worksite.

  All employees

Use ground markings, signs, and physical barriers to prompt employees to remain six feet from others.

All employees

Restrict business-related travel for employees to essential travel only.

All employees

Restrict face-to-face meetings. Communicate with others through phone, email, teleconferencing, and web conferencing.

All employees

Restrict the number of customers in the establishment at any given time.

All employees

Provide employees with non-medical grade face coverings (cloth face coverings).

All employees

Require employees to wear cloth face coverings when they cannot consistently maintain six feet of separation from other individuals in the workplace.

All employees

Require customers and the public to wear cloth face coverings.

All employees

Keep customers informed about symptoms of COVID-19 and ask sick customers to stay at home until healthy again. Encourage sick customers to use drive-through services, curbside pickup, or home delivery.

All employees

Provide customers and the public with tissues and trash receptacles.

All employees

Encourage customers to place orders for merchandise or services through the phone or web.

  All employees

Promote curbside and home delivery to minimize contact with customers.

  All employees

Encourage proper cough and sneeze etiquette by employees, including covering coughs and sneezes and coughing and sneezing in one’s elbows rather than hands.

  All employees

Ensure that sick leave policies are flexible and consistent with public health guidance, so employees do not go to work sick.

  All employees

Do not require a healthcare provider’s note for employees who are sick with acute respiratory illness to validate their illness.

  All employees

Maintain flexible policies that permit employees to stay home to care for a sick family member.

 

Hand Hygiene

Sophie Bell will be responsible for seeing that adequate handwashing facilities are available in the workplace and that regular hand washing is required. Frequency of such handwashing will be determined in part by factors such as when and how often the employees’ hands are potentially exposed to SARS-CoV-2. When handwashing facilities are not available, The People’s Kitchen shall provide employees with antiseptic hand sanitizers or towelettes. The People’s Kitchen will provide time for employees to wash hands frequently and to use hand sanitizer.

 

Disinfection of Environmental Surfaces

 

The People’s Kitchen will increase facility cleaning and disinfection to limit exposure to COVID-19, especially on high-touch surfaces (for example, door handles), paying special attention to parts, products, and shared equipment (for example tools, machinery, vehicles). The People’s Kitchen will make cleaning supplies available to employees upon entry and at the worksite.

 

Sophie Bell/Scott Macpherson/James Hodge will be responsible for seeing that environmental surface in the workplace are cleaned and disinfected. Frequency of such disinfection will be determined in part by factors such as when and how often the environmental surfaces are potentially exposed to SARS-CoV-2. When choosing cleaning chemicals, The People’s Kitchen will consult information on Environmental Protection Agency (EPA)-approved disinfectant labels with claims against emerging viral pathogens. Products with EPA-approved emerging viral pathogens claims are expected to be effective against SARS-CoV-2 based on data for harder to kill viruses.  The manufacturer’s instructions for use of all cleaning and disinfection products will be strictly adhered to.

 

The following is a list of environmental surfaces, methods used to disinfect, and the frequency of such disinfection:

 

Surface

Method/Disinfectant Used

Schedule/Frequency

Countertops

Sanitizer from the sink dispenser or spray bottle

After every use, in between prepping foods/drinks

Tables/Chairs

Sanitizer from the sink dispenser or spray bottle

When opening, in between guests, and closing

Doors

Sanitizer from the sink dispenser or spray bottle

After every guests 

Equipment

Sanitizer from the sink dispenser or spray bottle or run through dish machine if applicable

After every use

Floors

Mop solution from mop shower stall

After service

Coolers/Cooler Doors

Sanitizer from the sink dispenser or spray bottle

After service

Restrooms

Assorted cleaning supplies under sinks

At least every half hour

 

The People’s Kitchen will perform enhanced cleaning and disinfection after persons confirmed to have COVID-19 have been in a work area.  In the interim, that work area will be temporarily closed, and employees will be sent home or relocated.  Sophie Bell, Owner will be responsible for seeing that this protocol is followed.

 

The following methods will be used for enhanced cleaning and disinfection:

 

 

Personal Protective Equipment (PPE)

 

The People’s Kitchen will provide employees with personal protective equipment for protection from SARS-CoV-2 appropriate to the exposure risk associated with the job. The PPE policy will follow the CDC and OSHA guidance applicable to the industry and types of jobs at the workplace, and it will be in accordance with latest EOs.

 

All types of PPE are to be:

 

■ Selected based upon the hazard to the worker.

■ Properly fitted and periodically refitted as applicable.

■ Consistently and properly worn.

■ Regularly inspected, maintained, and replaced, as necessary.

■ Properly removed, cleaned, and stored or disposed of, as applicable, to avoid contamination of self, others, or the environment.

 

The People’s Kitchen will provide non-medical grade face coverings (cloth face coverings) to employees. (Cloth face coverings are technically not considered PPE.)  The People’s Kitchen will require employees to wear face coverings when they cannot consistently maintain six feet of separation from other individuals in the workplace. The People’s Kitchen will consider face shields when employees cannot consistently maintain three feet of separation from other individuals in the workplace.

 

The following type(s) of PPE have been selected for use:

 

Job/Task

PPE

Kitchen Staff

Face covering/face shield/gloves

Front of House Staff

Face covering/face shield/gloves

Janitor

Face covering/face shield/gloves

 

Health Surveillance

The People’s Kitchen has implemented a screening protocol to identify known or suspected cases of COVID-19 among employees and isolate them from the remainder of the workforce.  Sophie Bell, Owner  will be responsible for ensuring that all required health surveillance provisions are performed.

 

As workers enter the place of employment at the start of each work shift, The People’s Kitchen will have employees self-screen for COVID-19. The People’s Kitchen will have employees complete a questionnaire covering the signs and symptoms of COVID-19 and their exposure to people with suspected or confirmed COVID-19. When obtainable, a no-touch thermometer will be used for temperature screening of employees. The People’s Kitchen will similarly screen contractors, suppliers, and any other individuals entering the worksite.

 

Employees have been directed to promptly report any signs and symptoms of COVID-19 to Sophie Bell Owner before and during the work shift. The People’s Kitchen has provided employees with instructions for how to make such a report to the employer.

 

The specific instructions for employee reporting signs and symptoms of COVID-19 are as follows:

 

 

The People’s Kitchen will physically isolate any employees with known or suspected COVID-19 from the remainder of the workforce, using measures such as, but are not limited to:

 

■ Not allowing known or suspected cases to report to or remain at their work location.

■ Sending known or suspected cases to a location (for example, home) where they are self-isolating during their illness.

■ Assigning known or suspected cases to work alone at the location where they are self-isolating during their illness.

 

The People’s Kitchen will not discharge, discipline, or otherwise retaliate against employees who stay at home or who leave work when they are at particular risk of infecting others with COVID-19.

 

When an employee is identified with a confirmed case of COVID-19, within 24 hours, Sophie Bell, Owner  will notify both the local public health department, and any co-workers, contractors, or suppliers who may have come into contact with the person who is the confirmed case of COVID-19. When notifying coworkers, contractors, and suppliers, The People’s Kitchen will not reveal the name or identity of the confirmed case.

 

 The People’s Kitchen will allow employees with a confirmed or suspected case of COVID-19 to return to the workplace only after they are no longer infectious according to the latest guidelines from the CDC.

 

 

Training

 

Sophie Bell shall coordinate SARS-CoV-2 training and ensure compliance with all training requirements.

 

The People’s Kitchen will train workers on, at a minimum:

1.     Routes by which the virus causing COVID-19 is transmitted from person to person.

2.     Distance that the virus can travel in the air, as well as the time it remains viable in the air and on environmental surfaces.

3.     Symptoms of COVID-19.

4.     Workplace infection-control practices.

5.     The proper use of PPE, including the steps for putting it on and taking it off.

6.     Steps the worker must take to notify the business or operation of any symptoms of COVID-19 or a suspected or confirmed diagnosis of COVID-19.

7.     How to report unsafe working conditions.

 

Sophie Bell shall create a record of the training. The record will list the names of the employees trained, the training date, name of trainer, and content of training.

 

Recordkeeping

 

Sophie Bell will maintain the following records as they relate to the COVID-19 preparedness and response plan:

 

1.     Training records.

2.     A record of daily entry self-screening results for all employees or contractors entering the workplace, including a questionnaire covering signs and symptoms of COVID-19 and exposure to people with suspected or confirmed COVID-19.

3.     When an employee is identified with a confirmed case of COVID-19, a record that within 24 hours the local public health department was notified as well as any co-workers, contractors, or suppliers who may have come into contact with the person who was the confirmed case of COVID-19.

 

Sophie Bell  will ensure that the records are kept.

 

 

 

 

 

 

 

 

 

 

FREE ONSITE CONSULTATION SERVICE FOR EMPLOYERS

 

To help employers better understand and voluntarily comply with the MIOSHA Act, free Onsite Consultation programs are available to help small employers Identify and correct potential safety and health hazards

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Michigan Occupational Safety and Health Administration

                                         Consultation Education and Training Division

530 W. Allegan Street, P.O. Box 30643

Lansing, Michigan 48909-8143

 

For further information or to request consultation, education, and training services

call 517-284-7720

or

visit our website at www.michigan.gov/miosha

 

 

                                       

 

 

www.michigan.gov/leo

 

 

LEO is an equal opportunity employer/program.