Whenever possible, staff must maintain two metres of separation from other staff and customers. However, physical distancing in certain work environments may be difficult, such as kitchens. If staff are unable to maintain two metres away from co-workers, other actions may be necessary, including self-monitoring of personal health, supervision by Infection Prevention and Control or Occupational Health and Safety staff in the workplace or implementing measures such as:
- Staggering activities to limit the number of staff in a confined area during the same period.
- Moving activities to another room whenever possible. For example, separating duties into unused dining areas may be an option for preparation and packaging.
- Altering shift and break times to minimize the number of staff working in close quarters.
- Using markings or dividers in the kitchen to ensure physical distancing.
- Considering directional arrows on the floor in the kitchen to control the flow of traffic, and clearly mark exit and entrance doors from the kitchen to service areas.
- Wearing personal protective equipment.
Proper and frequent hand hygiene by staff is a vital component in preventing the transmission of illnesses. Ensure staff are practising proper hand hygiene and coughing/sneezing etiquette, including:
- Washing hands often with soap and water for at least 20 seconds.
- Using hand sanitizer only when appropriate in a food service situation.
- Only using hand sanitizer approved by Health Canada (DIN or NPN number).
- Avoiding touching their faces, mouths, noses and eyes.
- Coughing or sneezing into a tissue, then immediately disposing of the tissue and washing hands. If a tissue is not available, cough or sneeze into the elbow – not the hands.
- Servers, hosts and other staff not able to maintain two metres of distance from customers must wear a non-medical mask (e.g. cloth or other materials) or procedural/surgical mask.
- It is recommended that older staff/seniors or those with a weakened immune system wear a procedure/surgical mask.
- Glove use is not required nor recommended. If staff are using gloves, they must be changed after every interaction, as well as when changing tasks. Hand hygiene must be performed between every glove change. This includes handwashing with soap and water or an alcohol-based hand sanitizer approved by Health Canada (DIN or NPN number).
- All workers, especially those in constant contact with the public, should self-monitor for symptoms and use the self-assessment tool available at saskatchewan.ca/COVID19.
- It is recommended that facilities review their employee illness policies to ensure staff are able to remain home when ill (as is required). Facilities are encouraged to have plans in place for increased worker absences due to illness or isolation.
- Workplaces should have a workplace illness policy. If policies do not exist or are not in line with COVID‑19 recommendations, workplaces should ensure that all sick employees must stay home or be sent home from work.
- If employees go home sick, their work areas and any areas they had contact with must be cleaned and disinfected.