Reduce Covid 19 spread within your organization. Identify Covid 19 threads and avoid business impacts.
Section 1: HYGIENE PRACTICES
1.1. Do staff wear masks correctly (covering nose, mouth and chin)?
1.2. Are the workplace and tools frequently disinfected? (Recommended frequency ≥ 3 times a day. Minimum frequency: at the beginning and end of the day)
1.3. Are items for personal use stored in a secure and separate way, and are they not shared? (Clothing, personal protection items, dishes, etc.)
1.4. Are the work environments uncluttered, tidy and free of dirt?
Section 2: CLEANING AND DISINFECTION
2.1. Do you have complete cleaning elements (sanitizer, soap, napkins) and disinfection (70% Alcohol solution and / or Alcohol gel)? (Consider that they have easy access )
2.2. Is there a checklist for cleaning control, is it published, up-to-date and is daily cleaning respected? (consider work spaces, toilets and places for dining)
2.3. Are the workplace and tools frequently disinfected? (Recommended frequency at least 3 times a day. Minimum frequency: at the beginning and end of the day)
Section 3: DISTANCING BETWEEN PEOPLE
3.1. Do people maintain the minimum safety distance of 2m? (If it is not respected, but the contact time between people is less than 15 min, consider the item fulfilled)
3.2. In places where it is not possible to respect the distance between people, were physical barriers placed? (screens, screens, etc.)
3.3. Did you implement measures to reduce the simultaneous use of common sites and / or the crossing of people? (Eg. Hours for dining areas, restriction of No people per meeting room, distribution of sanitary, etc., disqualification of furniture?)
3.4. To maintain safety distances in places of common use, were visual barriers demarcated?
Section 4: PREVENTIVE INFORMATION IN JOBS
4.1. Are the specific prevention measures about COVID-19 in a visible and / or accessible place? (Eg visual procedures, warning signs in critical areas of community contact?
4.2. Are there visual procedures for proper hand hygiene in toilets?
4.3. In dining rooms or break rooms are there visual procedures or posters for the hygiene of these places?
Section 5: VENTILATION
5.1. Is the ventilation of rooms ensured to avoid the accumulation of contaminants and microorganisms? Consider all spaces. Recommended frequency: every 40 min., for approx. 10 min.
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