What if staff member tests positive for Corona (COVID-19)?

Good afternoon all, 

Again looking for guidance and opinions on how to handle if someone on production floor tests positive for COVID-19? in out plant we have mitigated  by extra sanitizing of common surfaces throughout the day, isolated break rooms, mandatory break times. 

But if staff on production floor tests positive, how to handle other staff? Should other line staff also stay home? 

Thank you all. 

From the food industry - https://www.nmpf.org...tocol-Final.pdf

Also contact your local health department to see what they recommend.

CFIA (Canada) issued a guidance on this just yesterday, we now need to have written procedures, action plans in place for this outbreak.

https://inspection.g...6/1585620617343

Your going to have to contact your health department. They are going to tell you most of your next must do steps. This is a good time to find the correct contact and make a prelim phone call just so your ready. 

Our HR department will question the employee to determine their foot traffic and interaction with other personnel in the plant.  The CDC guidance is less than 6 feet from other persons with 10 minutes or longer exposure.  Based on this we would quarantine all individuals who apply under the CDC exposure guidance.

We would also immediately shut down the plant, send employees out to their cars to await disposition / quarantine measures, and key personnel disinfect all common touch surfaces in the plant.  Plant resumes production after disinfection and quarantining.

It will be interesting if it is an employee who goes everywhere in the plant and interacts with almost everyone, like my QA personnel.  Effectively, my entire department would need to be quarantined and that'll be a good time if it happens.

CFIA (Canada) issued a guidance on this just yesterday, we now need to have written procedures, action plans in place for this outbreak.

 

https://inspection.g...6/1585620617343

Is this guidance provided just for Meat slaughter or applied to all food industry as well?

The guidance title specifically states meat slaughter and processing establishments, so i'm guessing this is meant for the federal meat establishments, but it wouldn't hurt to adapt or apply to your facility just take whatever you can use from their guidance, at least you have a reference material to base your procedures.

Thank you for sharing this link ..

From the food industry - https://www.nmpf.org...tocol-Final.pdf

 

Also contact your local health department to see what they recommend.