Devan Greenhouses Ltd. Covid-19 Safety Plan
Statement of Purpose
Devan Greenhouses is committed to providing a safe and healthy workplace for all staff members and customers. A combination of measures will be used to reduce the risk of COVID-19 transmission in our workplace as we resume the “new normal” level of operations. Our Safety Plan will protect not only our own staff but also others who enter our premises. All staff must follow the procedures outlined in this plan to prevent or reduce exposure to COVID-19.
Development of the Safety Plan
Devan Greenhouses Safety Plan is based on guidance published by the Provincial Health Officer (“PHO”), the BC Centre for Disease Control (“BCCDC”) and WorkSafeBC’s “Protocols for returning to operation”.
This is a living document and will be reviewed and revised as needed. If you have any suggestions on how we can improve our processes, please provide your suggestion to management.
Health Hazards of Covid-19
What is COVID-19?
Coronaviruses are a large family of viruses. In humans, they can cause diseases ranging from the common cold to more severe diseases such as Severe Acute Respiratory Syndrome (SARS) and Middle East Respiratory Syndrome (MERS). The disease caused by the new coronavirus has been named COVID-19. While many of the characteristics of COVID-19 can be mild to severe illness has been reported for confirmed cases.
The symptoms of COVID-19 are like other respiratory illnesses including fever, chills, cough, shortness of breath, sore throat, and painful swallowing, stuffy or runny nose, loss of sense of smell, headache, muscle aches, fatigue, and loss of appetite. Other symptoms have been reported such as skin rash and gastrointestinal symptoms.
There are three primary types of transmission with Covid-19, all of which need to be controlled. These include contact, droplet, and droplet transmission in the air after a cough or sneeze.
Contact transmission, both direct and indirect
Direct contact involves skin-to-skin contact, for example: shaking hands.
Indirect contact involves a worker touching a contaminated intermediate object such as a table, doorknob, telephone, or computer keyboard, and then touching the eyes, nose, or mouth. Contact transmission is important to consider because COVID-19 viruses may persist for minutes on hands and potentially hours on surfaces.
Large droplets may be generated when an infected person coughs or sneezes. Droplets travel a short distance (one to two metres) through the air and can be deposited on inanimate surfaces or in the eyes, nose, or mouth of other persons in close proximity.
Airborne (inhalable) particles can be generated from coughs and sneezes.
Coughs and sneezes produce both large droplets and smaller airborne particles. The smaller particles remain suspended in air for longer periods and can be inhaled. The large droplets can also evaporate quickly to form additional inhalable particles. As the distance from the person coughing or sneezing increases, the risk of infection from airborne exposure is reduced; but it can still be a concern in smaller, enclosed areas, especially where there is limited ventilation. As the number of infected people in a room increases, the risk of infection can increase.
Reducing the Risk of COVID-19 Transmission: Hierarchy of Controls
To reduce the risk of the COVID-19 spreading through droplets in the air, it is necessary to implement protocols to protect against the identified risks. Different protocols offer different levels of protection. Wherever possible, the protocol that offers the highest level of protection should be used. Second, third, or fourth level protocols are considered if the first level is not practicable. In some cases, more than one level of protection may be needed to deal with a risk — for example, physical distancing and masks. WorkSafeBC has described the following examples of the “hierarchy of controls”:
First level protection (elimination)
Elimination involves removing the risk of exposure entirely from the workplace. For example, policies and procedures can be implemented to limit the number of people in the workplace at any one time and to keep workers at least 2 metres (6 feet) from co-workers, clients, and others.
Second level protection (engineering controls)
Engineering controls involve making physical changes in the workplace. For example, if you cannot always maintain physical distancing, barriers such as plexiglass can be installed to separate people.
Third level protection (administrative controls)
Administrative controls involve altering work practices to minimize the risk of exposure. For example, rules and guidelines may be established such as cleaning protocols, telling workers to not share tools, or implementing one-way doors or walkways.
Fourth level protection (PPE)
If the first three levels of protection aren’t enough to control the risks, workers and clients may use personal protective equipment (PPE) such as masks. PPE should not be used as the only control measure. It should only be used in combination with other measures.
1st level protection: limit number of people at the workplace and ensure physical distance whenever possible.
Measures in Place:
1. Occupancy limit have been implemented to specific work areas where social distancing can be maintained.
2. Retail limited to 50 people max.
3. 2-meter physical distancing & hygiene reminders posted around common work areas.
1. Lunchroom limited to a 12-person occupancy limit and seating staggard for social distancing.
2. Breaks are staggered to allow for occupancy limit.
3. Lunchroom are sanitized between breaks and at the end of the day.
4. Mask worn until seated and until finished eating then mask is required.
1. Limited to a 2-person occupancy limit.
Changes to tasks
1. All employees are required to wear a mask.
2. When picking orders, you must maintain 6ft distance between and your picking partner.
3. When picking an order one person is to pick-up the tray(s) and put it on the cart to minimize multiple handling trays.
4. When moving long chain carts from one zone to the other zone do not have two people walking side by side down the corridors. Going forward one person is to pull the cart in the front and the other is to push the cart from the back.
2nd Level Protection: Barriers and partitions
Measures in place:
1. A plexiglass barrier has been installed around the reception front desk area and offices.
2. Plexiglass has been installed at every tills.
3rd Level protection: Rules and guidelines
– Staff will be screened at the start of their shift for COVID-19 Symptoms.
– Customers will be encouraged to keep a credit card on file for contactless payments.
– Maintain social distance between themselves and other staff members.
– Will preform daily cleaning as directed from supervisors.
– Customers will be greeted at the front door where they can access a sanitized cart and hand sanitizer.
– Customers will be required to sanitize their hands.
– Customers and staff will be required to wear a mask.
– Cashiers will be required to disinfect workstation after
– Maintain social distance between themselves, customers, and other staff members.
4th level of protection: Using masks.
1. Staff, clients, and customers are required to wear masks.
2. Masks are available to staff, clients, and staff on site and those who do not have one will be provided one.
3. Staff are provided with gloves to use in the workplace.
Reduce the risk of surface transmission through effective cleaning and hygiene practices.
Devan Greenhouses ltd has reviewed the information on cleaning and disinfecting surfaces.
Our workplace has enough handwashing facilities on site for all workers. Handwashing locations are visible and easily accessed.
We have policies that specify when workers must wash their hands and we have communicated good hygiene practices to workers. Frequent handwashing and good hygiene practices are essential to reduce the spread of the virus.
We have implemented cleaning protocols for all common areas and surfaces — e.g., washrooms, tools, equipment, vehicle interiors, shared tables, desks, light switches, and door handles.
Workers who are cleaning have adequate training and materials.
We have removed unnecessary tools and equipment to simplify the cleaning process – e.g., coffee makers, shared utensils, and plates.
Devan Greenhouses facilities is cleaned on a daily basis by a regular cleaning crew. A deep-clean of all facilities (doors, desks, phones, greenhouse equipment, lunchroom equipment, computers, and keyboards) are completed daily. In high touch areas sanitizer or wash station is available.
Responsibilities of Workplace Parties
Devan Greenhouses will:
Ensure that the materials (for example, masks, alcohol-based hand rubs, and washing facilities) and other resources (for example, worker training materials) required to implement and maintain the plan are readily available where and when they are required.
Ensure that staff are educated and trained to an acceptable level of competency.
Ensure that staff use appropriate personal protective equipment (PPE)
Conduct a periodic review of the plan’s effectiveness. This includes a review of the available control technologies to ensure that these are selected and used when practical.
Ensure that a copy of this Safety Plan is available to staff.
Our supervisors will:
Ensure that staff are adequately instructed on the controls for the hazards at the location.
Ensure that staff use personal protective equipment as required.
Direct work in a manner that eliminates or minimizes the risk to staff and customers.
Know the hazards of the workplace.
Follow established work procedures as directed by the employer or supervisor.
Use any required PPE as instructed.
Report any unsafe conditions or acts to their supervisor.
Know how and when to report exposure incidents.