COVID-19 Prevention – Control Planning, Implementation, and Auditing in Food Processing Warehouses

Prerequisites: None

Scope: This training and certification is for planning, implementation, auditing for COVID-19. This requires understanding of some of the key regulatory requirements, developing Control Plans, Implementation and Continuous Monitoring by Auditing and Vigilance.

Who should take the course: Businesses and employers who need to comply with the related regulatory requirements and train/certify its employeesfor minimizing the COVID-19 risks to its employees, customers and other stake holders.

Employers should consider training: Management, internal auditors, quality management staff, COVID-19 team, safety team, safety managers, safety coordinators, project managers, manufacturing, engineering, warehouse, and other key personnel including personnel in purchasing, sales, and customer service departments.

Contents:

Introduction

What is COVID-19?

What should food processing warehouses consider when developing plans for continuing operations in the setting of COVID-19?

How does the virus spread?

References

Terms and Definitions

Exposure Risk, Assessment and Control Plan for Food Processing Warehouses

What are the COVID-19 exposure risk among the food processing warehouses workers?

What are the distinctive factors that affect workers’ risk for exposure to COVID-19 in workplaces?

What are the other distinctive factors that may increase risk among workers include?

How do employers create a COVID-19 assessment and control plan for their businesses?

What should the written plan(s) address?

What are the activities to enforce for physical distancing?

What are the activities needed for promoting hand hygiene?

What needs to be done to identify and exclude sick workers from working?

What needs to be done for providing education, training, and communication?

What needs to be done for cleaning/sanitizing/disinfection?

What needs to be done to provide PPE, as appropriate?

What needs to be done to provide cloth face coverings, as appropriate?

What needs to be done to evaluate and maintain ventilation?

Key Strategies

What are key strategies to prevent COVID-19 infection for employees?

What are key strategies that employers should use to prevent COVID-19 among employees?

Cleaning and Disinfecting in Food Processing Warehouses

What are some of the best practices that employers should follow for cleaning and disinfection in food processing warehouses?

Screening and Monitoring Workers

When should employers screen and monitor to prevent COVID-19 in work sites?

How to develop screening of COVID-19 in food processing warehouses?

What are options to screen workers for COVID-19?

Managing Sick Workers

How should employers manage sick workers in food processing warehouses?

Addressing Returning to Work

How should employers manage returning to work in food processing warehouses workplaces?

Personal Protective Equipment

When do employers know if PPE is necessary?

How employers should train employees the use of PPE in food processing warehouses?

When should face shields be used?

What more should employers know about PPE?