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COVID-19 Prevention - Control Planning, Implementation and Auditing in Meat and Poultry Processing Facilities
Prerequisites: none
Scope: This training and certification is for Planning, Implementation and Auditing for COVID-19. This require understanding of some of the key regulatory requirements, developing Control Plans, Implementation and Continous Monitoring by Auditing and Viglance.
Who should take the course: Businesses and Employers who need to comply with the related regulatory requirements and train/certify its employees for 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, Customer Service departments.
Course Time Period: Average time: 3-6 hours. One can take training at their own pace. You can logon and logout as many times as needed. You can re-take the exam as many times as necessary until you pass the exam and an online certificate is issued.
Contents:
What is COVID-19?
How does the virus spread?
What is needed for workers at higher risk of serious illness?
What are key requirements that Meat and Poultry should consider?
- Exposure Risk, Assessment and plan for Meat and Poultry facilities.
What should Meat and Poultry processing facilities consider when developing plans for continuing operations in the setting of COVID-19?
What are the COVID-19 exposure risk among the Meat and Poultry processing facilities 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?
QUIZ
What are key strategies to prevent COVID-19 infection for employees?
What are key strategies that employers should use to prevent COVID-19 infection among employees in manufacturing?
QUIZ
- Cleaning and Disinfection
What are some of the best practices that employers should follow for Cleaning and disinfection in manufacturing?
QUIZ
- Screening and Monitoring Workers
What areas and when employers should consider developing and implementing a comprehensive screening and monitoring strategy aimed at preventing the introduction of COVID-19 into the work site?
How to develop screening of COVID-19 in the Manufacturing?
What are options to screen workers for COVID-19?
QUIZ
How should sick workers in manufacturing be managed?
QUIZ
- Addressing Returning to Work
How should employers manage returning to work in manufacturing workplaces?
QUIZ
X1. Personal Protective Equipment
When do employers know if PPE is necessary?
How employers should train employees the use of PPE in Manufacturing?
When should face shields be used?
What more should employers know about PPE?
- Exam (upon passing the exam, a certificate will be issued online)
Note: Course based on Guidance from CDC and the Occupational Safety and Health Administration (OSHA). For the lattest updates refer CDC. and OSHA websites.
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