Decision No. 2194/QD-BCDQG dated May 27, 2020 on guidelines for COVID-19 prevention and infection risk assessment in workplaces and worker dormitories

DECISION

ON GUIDELINES FOR COVID-19 PREVENTION AND INFECTION RISK ASSESSMENT IN WORKPLACES AND WORKER DORMITORIES

HEAD OF NATIONAL STEERING COMMITTEE FOR COVID-19 PREVENTION AND CONTROL

Pursuant to the Law on Prevention and Control of Infectious Diseases dated November 21, 2007;

Pursuant to the Law on Occupational Safety and Hygiene dated June 25, 2015;

Pursuant to the Government’s Decree No. 101/2010/ND-CP dated September 30, 2010 on guidelines for Law on Medical Examination and Treatment in terms of implementation of isolation measures, enforced isolation measures and specific anti-epidemic measures during epidemic period;

Pursuant to the Prime Minister’s Decision No. 170/QD-TTg dated January 30, 2020 on establishment of National Steering Committee for Covid-19 Prevention and Control;

Pursuant to the Prime Minister’s Decision No. 56/2010/QD-TTg dated September 16, 2010 stipulating competence in establishment of steering committees for epidemic prevention at all levels and organizational structure and operation thereof;

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HEREBY DECIDES:

Article 1.Promulgated together with this Decision are the guidelines for COVID-19 prevention and infection risk assessment in workplaces and worker dormitories (hereinafter referred to as “Guidelines”).

Article 2.The Guidelines have 2 parts:

1. Part 1. Guidelines for COVID-19 prevention in workplaces and worker dormitories applicable nationwide.

2. Part 2. Guidelines for COVID-19 infection risk assessment in business establishments applicable nationwide

Article 3.This Decision takes effect from the date on which it is signed and supersedes Official Dispatch No. 1133/BYT-MT dated March 09, 2020 by the Ministry of Health introducing guidelines for COVID-19 prevention at workplaces and in worker dormitories; Official Dispatch No. 2002/BYT-MT dated April 10, 2020 by the Ministry of Health on grouping and disinfection upon identification of confirmed COVID-19 cases at workplaces and Official Dispatch No. 490/BYT-MT dated February 06, 2020 by the Ministry of Health on recommendations for COVID-19 prevention at workplaces.

Article 4.Members of National Steering Committee for COVID-19 Prevention and Control, Ministers, heads of ministerial-level agencies, heads of Governmental agencies and Chairpersons of People’s Committees of provinces and central-affiliated cities shall implement this Decision./.

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P.P. HEAD OF COMMITTEE
STANDING DEPUTY HEAD OF COMMITTEE




Do Xuan Tuyen
Deputy Minister of Health

GUIDELINES

FOR COVID-19 PREVENTION AND INFECTION RISK ASSESSMENT IN WORKPLACES AND WORKER DORMITORIES

(Enclosed with Decision No. …/QD-BCDQG dated …/…/ 2020 by National Steering Committee for COVID-19 prevention and control)

PART 1

GUIDELINES FOR COVID-19 PREVENTION IN WORKPLACES AND WORKER DORMITORIES

I. SCOPE AND REGULATED ENTITIES

1. Scope

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- Dormitories or centralized accommodations for workers are hereinafter referred to as dormitories.

- These Guidelines are not applicable to healthcare establishments. Healthcare establishments shall adhere to Decision No. 468/QD-BYT dated February 19, 2020 on guidelines for infection prevention and control for COVID-19 acute respiratory disease in healthcare establishments.

2. Regulated entities

2.1 Regulated groups

- Employees, employers and dormitory management boards.

- Contractors, providers of raw materials, services, meals, etc. for establishments and dormitories.

- Healthcare units and healthcare workers in establishments (hereinafter referred to as “health officials”).

2.2 Groups of workers whose occupations pose high risk of infection

- Health officials, police, military personnel and officials involved in supervision, isolation, testing or response to or prevention and control of COVID-19.

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- Officials and workforces at border checkpoints (Customs staff, goods inspectors, border guards; aviation security forces, technicians, ground staff; maritime administration staff, pilotage service providers, ship agents; border health quarantine staff, animal quarantine staff, plant quarantine staff; healthcare units at border checkpoints).

3. Some definitions

- Minimal safe distance and use of facemasks are provided for by regulations of the Government or National Steering Committee for COVID-19 Prevention and Control.

- Hand washing means washing hands with clean water and soap for at least 30 seconds or use of a hand sanitizer.

- Hand sanitizers must contain at least 60% alcohol or antibacterial active ingredients stipulated by the Ministry of Health.

- A confirmed case is a case testing positive for SARS-COVI-2. First-hand contacts are those who have close contact with a confirmed case. Second-hand contacts are those who have close contact with a first-hand contact.

II. RESPONSIBILITIES OF WORKERS

1. Before coming to the workplace

General guidelines for staying at home/in dormitories

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- Prepare all personal items necessary for working time and business trips such as (clean) drinking water and cup for personal use; tissue papers, face masks, gloves, hand sanitizer if water and soap are not available at the workplace; wear own work clothes, use separate garbage bags (if needed), etc.

- Monitor own health daily (temperature check). If suffering from fatigue, fever, cough, throat pain or breathing difficulty, proactively stay home or in dormitory, do not go to work or go on a business trip, inform the manager and perform the following tasks:

+ If staying home, wear face mask, self-isolate in a separate and well-ventilated room, keep a distance of at least 02 meters from others. Call the hotline of the Department of Health or Ministry of Health (phone number: 1900 3228 or 1900 9095) for advice and, if necessary, visit the nearest healthcare establishment for examination and treatment. Practice personal hygiene as recommended by the Ministry of Health. Use a separate set of personal items such as cup, bowl, chopsticks, etc. Discard used face masks, tissue papers, leftover food and disposable food containers in a separate garbage bin with lid or in bags, which shall be properly tied and disposed of according to guidelines from health authorities. Avoid public transit and crowded places. Proactively update employer on health condition and examination results.

+ If staying in dormitory, inform the dormitory management board to have the guidelines provided for in Section VI, Part I and Appendix 6 of these Guidelines implemented.

- Do not go to work if being placed under medical quarantine according to regulations from National Steering Committee for COVID-19 Prevention and Control.

- Seriously adopt recommendations concerning COVID-19 prevention and control from the Government, National Steering Committee and Ministry of Health such as avoiding unnecessary travel, wearing face mask when going out, keeping a safe distance and refraining from gathering in public spaces.

1.2. For workers on business trips to risk areas

Besides the abovementioned general guidelines, these workers should:

- View information on COVID-19 situation and risk areas on the Ministry of Health’s web portal http://ncov.moh.gov.vn to weight the benefits and risks of the business trip.

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- Obtain information on COVID-19 and COVID-19 preventive measures from local health officials/health authorities.

1.3. Noteworthy points for medical quarantine at home, in accommodations and in dormitories according to guidelines from National Steering Committee for COVID-19 Prevention and Control

- Comply with the quarantine order and duration thereof. Stay in a separate room or sleep on a separate bed if another room is not available. The bed should be at least 2 meters away from other beds.

- Self-take temperature at least twice a day (morning and afternoon) and record such temperature and general health condition in the daily health tracking form.

- Avoid leaving the quarantine room, meeting family members or other people face to face; monitor own health; ensure personal hygiene, wear face masks as per regulations and regularly wash hands.

- Report temperature and health condition to the in-charge commune-level health official or in-charge official twice a day (morning and afternoon).

- Immediately inform in-charge commune-level health official if having fatigue, fever, cough, throat pain or difficulty breathing.

- Do not leave the house, accommodation or dormitory without permission.

- Discard used face masks, handkerchiefs, tissue papers, leftover food and disposable food containers in separate garbage bags and leave them in a corner of the quarantine room to have them collected and disposed of as regulated.

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- Ensure that the quarantine room is well ventilated and prioritize fans over air-conditioners. Regularly clean and disinfect the room, especially frequently touched surfaces and the bathroom. Minimize number of items in the room.

2. At workplace

2.1. General guidelines for workers

- Wear face mask and keep a safe distance at workplace, in meetings, during meal breaks and in public spaces in establishments in compliance with regulations of the Government or National Steering Committee for COVID-19 Prevention and Control. Put up partitions between workstations (if possible).

- Increase use of remote communications equipment to minimize face-to-face contact.

- Wash hands frequently. Wash hands before working, after breaks, before and after a meal and after restroom use. Disinfect hands with hand sanitizer before touching doorknobs, elevator buttons, etc.

- Cover nose and mouth when coughing or sneezing, preferably with a towel or handkerchief, or with the front of the elbow to prevent respiratory fluids from spreading in the air. Discard used tissue papers in a tightly closed bag, put the bag in the correct garbage bin and wash hands.

- Avoid touching eyes, nose and mouth with hand to avoid infection. Do not spit in workplaces.

- Keep body warm, maintain healthy habits such as mid-shift exercising, actively exercising; eat cooked food, drink boiled water and have a balanced diet. Do not share personal items such as cups, bottles, handkerchiefs, etc.

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- Do not gather during breaks, lunch breaks, etc.

- If finding themselves or a coworker/customer suffering from fatigue, fever, cough, throat pain or breathing difficulty or is a confirmed case or a first-hand or second-hand contact, avoid coming into contact with other people or asking the coworker/customer to avoid coming into contact with other people and notify the manager and/or health official at the workplace to have the guidelines in Sections VI and VII, Part I of these Guidelines implemented.

- Do not discriminate against persons who have undergone medical quarantine or have taken business trips to risk areas or have recovered from COVID-19 at the workplace.

2.2. For workers whose occupations pose high risk of infection

Besides the abovementioned general guidelines, these workers should:

- Wear suitable gloves to avoid unnecessary contact. However, these workers should wash their hands immediately after removing the gloves and change into a new pair of gloves when coming into contact with potentially contaminated surfaces. If not wearing gloves, wash hands frequently and dry hands with disposable tissue papers or hand towels.

- Use personal protective equipment (including face mask, goggles, headwear and gloves) when coming into contact with suspected cases.

- Drivers of public transport vehicles and ride-hailing drivers should open the vehicle's door for their passengers (if possible).

- Do not trade, touch or transport wild animals.

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Besides the abovementioned general guidelines (Sections 2.1 and 2.2), these workers should:

- Comply with regulations on COVID-19 prevention and control from the local government of the business trip’s destination.

- Wash hands frequently and maintain personal hygiene when coughing and sneezing. Keep a distance of at least 02 meters from people sneezing or coughing.

- During the trip, if suffering from fatigue, fever, cough, throat pain or breathing difficulty, wear face mask, avoid meeting other people, inform manager, call the hotline of the Department of Health or Ministry of Health (phone number: 1900 3228 or 1900 9095) for advice and, if necessary, visit the nearest healthcare establishment for timely treatment.

3. End of working hours

3.1. Maintaining hygiene to prevent infection

- Clean up, discard bags containing used tissue papers, face masks and other items in the correct garbage bin and wash hands.

- Do not wear work clothes, shoes and boots back home or back to the dormitory. Put worn clothes and other items (reusable face masks and gloves) in a tightly closed bag and wash them after each shift.

3.2. After completing a business trip to a risk area

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- If developing fatigue, fever, cough, throat pain or breathing difficulty, wear face mask, avoid meeting other people, call the hotline of the Department of Health or Ministry of Health (phone number: 1900 3228 or 1900 9095) for advice and, if necessary, visit the nearest healthcare establishment for guidance and strict quarantine in a healthcare establishment. Inform the manager or/and health official of the workplace to inform those who have come into close contact with the worker at workplace, who shall self-monitor their health and visit a healthcare establishment if necessary.

4. Tell their coworkers, family and community about measures against COVID-19. Do not spread unofficial or unverified information.

5. Seriously make electronic health declarations and regularly give an update on their health conditions according to guidelines from the Ministry of Health.

6. Take all measures against COVID-19 provided for in these Guidelines and fully comply with regulations and requirements from their employer. Actively participate in environmental clean-up tasks and COVID-19 prevention tasks at the workplace and in the community.

* COVID-19 prevention tasks to be performed by workers are provided for in Appendix 2 of these Guidelines.

III. RESPONSIBILITIES OF EMPLOYERS AND DORMITORY MANAGEMENT BOARDS

1. Establish a steering committee for COVID-19 prevention and control at workplace and in the dormitory, which shall consist of the employer, representatives of healthcare and human resources departments/units, the trade union/employee representative body, occupational health and safety body, etc. The healthcare unit shall be the standing body of the steering committee and take charge in advising, assigning tasks, formulating plans for COVID-19 prevention at workplace, etc. The trade union/employee representative body shall cooperate in inspecting and supervising task performance; raising employee’s awareness; report difficulties and provide benefits for workers.

2. Communicate with the provincial center for disease control and prevention/preventive medicine center via a communication channel or the hotline of the Department of Health or Ministry of Health (phone number: 1900 3228 or 1900 9095).or another health authority according to regulations of the local government.

3. Assign officials in charge of COVID-19 prevention tasks at workplace and in the dormitory and publish their contact information (name and phone number).

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4.1. The plan shall be formulated based on results of the COVID-19 infection risk assessment of the business establishment or assessment of to-do tasks listed in from Appendix 02 to Appendix 06 enclosed therewith.

4.2. Contents of the plan shall include to-do tasks; in-charge persons, plan launching time; persons in charge of inspection and supervision; and funding for the plan. A map of risk areas at workplace or in the dormitory shall be prepared. The plan must be regularly inspected and evaluated during implementation for suitable revision.

The plan must include a scheme for handling and room arrangement for temporary quarantine imposed upon workers having fatigue, fever, cough, throat pain or breathing difficulty; or upon  confirmed cases and first-hand or second-hand contacts at the workplace or in the dormitory. Suitable personnel and funding shall be allocated for plan implementation.

The scheme for arrangement of a centralized quarantine zone at workplace or in the dormitory shall be formulated in accordance with guidelines from the National Steering Committee for COVID-19 Prevention and Control upon request.

5. Do not allow unauthorized persons to enter the workplace/dormitory. If a person needs to enter the workplace/dormitory, a security guard shall record the personal information and health condition of the visitor (guest) and the host, meeting location and meeting time into the logbook and prevent the guest from entering unrelated areas. If possible, arrange a separate area for receiving guests. Guests entering the workplace/dormitory must have their temperature taken, wear face masks and wash their hands. Place a “Temperature check, face masks and hand washing are required to enter" sign at the entrance.

6. Assign sufficient personnel at the entrance to check workers’ temperature and ensure workers keep a minimal safe distance away from each other at the entrance and at shift start and end. This requirement may be subject to change depending on the current COVID-19 situation.

7. Review and change work arrangements at workplace to comply with social distancing requirements.

8. Meetings, conferences, events and mass gatherings shall take place virtually, otherwise the guidelines provided for in Appendix 1 of these Guidelines must be implemented.

9. Allow workers to work from home or provide flexible shift schedule (if possible). Encourage workers to have discussions, work or hand over to the next shift virtually via the phone, online webinar software, other means of social communications, Email, etc.

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11. Ensure the environment at the establishment/on vehicles/in the dormitory is cleaned and disinfected according to the guidelines in Section V, Part I of these Guidelines. Ensure there are sufficient clean water for consumption and daily activities 24/24 and sufficient restrooms as regulated.

12. Enhance ventilation at the workplace by increasing ventilation or opening windows, doors or using fans. Regularly clean the ventilation system, fans and air conditioners.

13. Place sufficient waste containers with lids at convenient locations. Ensure there are adequate equipment and chemicals for workplace and dormitory cleaning and disinfection.

14. Establishments with a receptionist, aviation, customs and/or banking unit(s), services area(s), etc. visited by many shall put up transparent partitions; provide face masks and gloves and instructions for use thereof for workers; and equip hand sanitizer at points of meeting/transaction.

15. For public transport vehicles and ride-hailing vehicles, it is encouraged to install a partition between the driver and the passengers and increase ventilation by opening windows.

16. Tighten control over food safety at the establishment/in the dormitory for workers.

- Meal providers must have their health monitored and comply with hygiene requirements such as temperature check, daily health declaration, and wearing face mask and gloves when working.

- Breaks/Lunch break shall be split into shifts. Provide individual meal portions. Avoid having too many people in the cafeteria/eating area at the same time, and avoid sitting opposite to each other or talking during mealtime. Leave after finishing the meal to avoid unnecessary contact.

- Practice social distancing during mealtime, and have workers sit diagonally to each other depending on the current COVID-19 situation. It is encouraged to install partitions between seats.

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- Take measures to minimize use of cash or meal tickets to pay for meals.

17. Regulations on worker transportation:

- Number of passengers on a worker transport automobile is provided for by guidelines on social distancing on transport vehicles from the Ministry of Transport.

- Install cameras on the automobile (if possible). Natural ventilation in the automobile is preferred. Provide hand sanitizer on the automobile.

- Take passengers’ temperature and request passengers to disinfect their hands before entering the automobile and wear face masks during the whole trip.

- Draw up or manage passenger list or manage the passengers by transit pass. It is encouraged to allocate the same passengers to one automobile.

- Clean and disinfect the automobile before/after each trip.

18. Request providers of raw materials for business operations and services (food, meal providers, environmental cleaning and disinfection, etc.) to make a commitment on compliance with regulations on COVID-19 prevention and strictly monitor such compliance.

19. If finding a worker/customer suffering from fatigue, fever, cough, throat pain or breathing difficulty at the workplace or a confirmed case or a first-hand or second-hand contact, implement the guidelines in Sections VI and VII, Part I of these Guidelines. For establishments with an infirmary or health station at workplace, arrange for a separate way for any worker  suffering from fatigue, fever, cough, throat pain or breathing difficulty to visit the infirmary or health station for examination and advice and announce such arrangement publicly.

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21. Disseminate COVID-19 prevention measures to workers and customers (if any). Put up posters and notices with instructions on COVID-19 prevention in public places (shared areas at workplace, in the cafeteria and restrooms, at ATMs) and on transport vehicles for workers/customers to read and follow. Promulgate the employer’s regulations on COVID-19 prevention and impose sanctions against violations against such regulations. Promptly provide adequate and accurate information for workers to avoid unnecessary worries.

22. Fully implement these Guidelines. Assign personnel to inspect and monitor compliance with regulations on COVID-19 prevention at the workplace.

* COVID-19 prevention tasks to be performed by employers are provided for in Appendix 3 of these Guidelines.

IV. RESPONSIBILITIES OF HEALTHCARE WORKERS AT ESTABLISHMENTS

1. Contact the provincial center for disease control and prevention/preventive medicine center or hotline of the Department of Health or Ministry of Health (phone number: 1900 3228 or 1900 9095) or another health authority according to regulations of the local government for guidance, and cooperate in plan formulation and prevention tasks.

2. Proposeto the employer establishment of a steering committee or working group or assignment of a person in charge of COVID-19 prevention at the establishment.

3. Advise the employer on formulation and promulgation of a COVID-19 prevention plan, assign an official who acts as the contact point for COVID-19 prevention tasks at workplaceand publish their contact information (name and phone number).

4. Advise the employer on notifications and instructions to be sent to providers of raw materials for business operations and services (food, meal providers, environmental cleaning and disinfection, etc.) concerning signing a commitment on compliance with regulations on COVID-19 prevention and mechanisms for supervision.

5. Organize training sessions and promote personal hygiene practices and measures against COVID-19 to workers and customers (if any). Have workers make electronic health declarations (via nCOVI app or other means) as per regulations from the Ministry of Health.

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7. Cooperate with the trade union/employee representative body, team leaders and managers of departments and workshops in monitoring workers' health conditions, promptly detecting and handling cases having fatigue, fever, cough, throat pain or difficulty breathing. Draw up list of those having close contact with persons having fever, cough or difficulty breathing and monitor their health conditions.

8. If finding a worker suffering from fatigue, fever, cough, throat pain or breathing difficulty at the workplace or a confirmed case or a first-hand or second-hand contact, implement the guidelines in Sections VI and VII, Part I of these Guidelines. For establishments with an infirmary or health station at workplace, arrange for a separate way for any worker suffering from fatigue, fever, cough, throat pain or breathing difficulty to visit the infirmary or health station for examination and advice and announce such arrangement publicly.

9. Propose to the employer establishment of a team for inspection and supervision of COVID-19 prevention tasks by workers and units at the establishment. The team shall consist of a team leader, department managers, occupational health and safety body and trade union/employee representative body, who shall inspect, supervise and remind teams, workshops, departments, workers in charge of environmental cleaning and disinfection, partners (providers of raw materials, services, etc.).

Inspect and report to the employer to promptly make up for medical equipment and materials loss as required by the healthcare unit.

10. Regularly update COVID-19 situation and submit daily, weekly and monthly consolidated reports on COVID-19 prevention at the workplace to the employer/steering committee for COVID-19 prevention and control of the establishment.

* COVID-19 prevention tasks to be performed by healthcare workers at the establishment are provided for in Appendix 4 of these Guidelines.

V. ENVIRONMENTAL CLEANING AND DISINFECTION AT WORKPLACES AND IN DORMITORIES

1. General rules

- Disinfect using (i) a common cleaning such as ready to use multipurpose spray or (ii) an antiviral solution of 10ml of toilet bowl cleaner (containing 5% sodium hypochlorite) and 1 liter of water or (iii) a solution containing 0,05% active chlorine or (iv) 70% alcohol. Prepare the solution in amount sufficient for use within the day. Use 70% alcohol to clean surfaces of electronic devices easily corroded by chemicals or having small cross section.

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- Prioritize wipe disinfection. Dirty surfaces must be cleaned with soap or a washing liquid and water before disinfection.

- Use rubber gloves, facemasks and protective clothing when cleaning and disinfecting.

2. Environmental cleaning and disinfection at workplace

2.1. Perform tasks of industrial cleaning and general cleaning at the workplace well

- The floor, walls, tables, chairs, items in rooms, workshops, selling booths and surfaces touched shall be disinfected at least once a day.

- Frequently touched surfaces such as shared phones, remote controls, keyboards, switches, elevator buttons, handrails, doorknobs, ATM keypads, vending machines, water dispensers, etc. shall be disinfected at least twice a day.

- Public restrooms shall be disinfected at least 02 times/shift/day.

2.2. Enhance ventilation in work areas, at workstations and on worker transport vehicles by increasing ventilation, opening windows and doors, using fans or other suitable solutions. Regularly clean the ventilation system, fans and air conditioners.

2.3. Waste must be collected and transported to disposal site daily as per regulations

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3.1. Disinfect dormitory rooms and areas (including the canteen, exercising areas, library, community room, public restrooms, etc.) as follows:

- The floor, tables, chairs, items and surfaces touched shall be disinfected at least once a day.

- Frequently touched surfaces such as doorknobs, handrails, elevator buttons, switches, remote controls, ATM keypads, vending machines and water dispensers shall be disinfected once or twice a day.

- Handwashing areas and restrooms shall be cleaned and disinfected at least twice a day.

3.2. Enhance ventilation in dormitory rooms and areas by opening windows and doors or using fans. Regularly clean the ventilation system, fans and air conditioners.

3.3. Waste handling: place garbage bins with lids at convenient locations in the dormitory and collect and handle waste daily as regulated.

4. Disinfect public transport vehicles and worker transport vehicles as follows:

- Regularly clean and disinfect surfaces of doorknobs, seats, windows, floor and air conditioners and places that might be dirty or come into contact with passengers of land vehicles, trains and watercrafts using a solution containing 0,1% active chlorine or other equivalent germicidal preparations granted marketing authorization by the Health Environment Management Agency – Ministry of Health.

- Aircrafts shall be disinfected according to guidelines from the World Health Organization, regulations from airlines or the International Civil Aviation Organization (ICAO).

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VI. HANDLING UPON DETECTION OF CASES HAVING FATIGUE, FEVER, COUGH, THROAT PAIN AND BREATHING DIFFICULTY AT WORKPLACE/IN DORMITORIES

Upon detection of a worker having fatigue, fever, cough, throat pain or breathing difficulty at workplace/in the dormitory, the following steps shall be taken:

1. Notify the establishment/dormitory manager and healthcare official of the establishment.

2. The manager/healthcare official shall provide the worker with medical face masks and instructions for use.

3. Ask the worker to avoid coming into contact with other people and keep a distance of at least 1 meter away from others.

4. Take the worker to the quarantine zone inside the establishment/dormitory.

Requirements for temporary quarantine at the workplace or in the dormitory:

- The quarantine zone shall be an area near the entrance separate from work areas and the dormitory (if possible).

- The temporary quarantine room must be well ventilated; and have minimum number of items; a hand washing area; a garbage bin with lid; and a separate bathroom.

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6. Avoid taking the worker to the healthcare establishment by public transit.

7. Regularly update the worker’s health condition.

8. Draw up list of persons having contact with the worker and disinfect the workplace/dormitory at the request of the health authority.

* To do tasks in case of detection of a worker having fever, cough, throat pain or breathing difficulty at the workplace and in dormitories are provided for in Appendix 6 of these Guidelines.

VII. GROUPING AND ENVIRONMENTAL DISINFECTION AND CLEANING UPON IDENTIFICATION OF CONFIRMED COVID-19 CASE AT WORKPLACE AND IN DORMITORY

1. Grouping guidelines

Workers at the workplace and/or in the dormitory testing positive for COVID-19 shall be immediately grouped for quarantine/isolation as follows:

1.1. The confirmed case shall be transported to a healthcare establishment permitted to admit and treat confirmed cases designated by the national or provincial steering committee for COVID-19 prevention and control. While waiting to be transported, the confirmed case shall be temporarily isolated in a separate pre-arranged area at the workplace or in the dormitory and precautionary measures shall be implemented to prevent infecting other workers.

1.2. First-hand contacts shall be immediately placed under quarantine at a healthcare establishment or a quarantine zone designated by the national or provincial steering committee for COVID-19 prevention and control.

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In case the worker still has to go to work, they shall be quarantined at the workplace/in the dormitory and continue to work at the workplace. If the worker can stay at a nearby hotel outside of working hours, the guidelines in the Decision No. 1462/QD-BYT dated March 30, 2020 by the Ministry of Health introducing interim guidelines for hotel quarantine for healthcare workers in COVID-19 prevention and control shall be implemented.

Safety and transport requirements shall be fulfilled if the worker is quarantined in a hotel.

1.4. Other workers at the workplace and in the dormitory:

- Continue to work and live in their houses or dormitory (after performing environmental cleaning and disinfection following the guidelines below).

- Self-monitor their health conditions and stay up to date on information about second-hand contacts.

2. Environmental disinfection and cleaning

Adopt the guidelines enclosed with Official Dispatch No. 1560/BYT-MT dated March 25, 2020 by the Ministry of Health on interim guidelines for environmental decontamination and disinfection of areas accommodating COVID-19 patients in community or any other guidelines from the National Steering Committee or Ministry of Health and the following guidelines on disinfection of the workplace of COVID-19 patients:

2.1.Areas to be disinfected at workplace:

- Workstations, work rooms, meeting rooms, canteen, public restrooms and other shared spaces, etc.

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- Worker transport vehicles (if any).

2.2. General disinfection rules are provided for in the guidelines in Point 1, Section 5, Part I of these Guidelines.

2.3. To ensure disinfection effectiveness and safety, workers should return to work the day after the day on which the disinfection process is completed.

VIII. IMPLEMENTATION

1. Employers

- Self-review, formulate plans for COVID-19 prevention at the workplace/in the dormitory following the guidelines herein and allocate resources for such plans;

- Notify tasks of COVID-19 prevention at the workplace/in the dormitory to the trade union/employee representative body and workers;

- Promulgate the employer’s regulations on COVID-19 prevention and impose sanctions for violations against such regulations.

- Regularly self-inspect, -monitor and -evaluate COVID-19 prevention tasks as well as devising plans for difficulty remediation (if any).

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2. Ministries, ministerial-level agencies and Governmental agencies shall direct affiliated establishments to properly implement these Guidelines and inspect and supervise such implementation. Report implementation results to the Ministry of Health (standing body of National Steering Committee for COVID-19 Prevention and Control).

3. Central Committee of Vietnam Fatherland Front shall direct Vietnam Fatherland Front Committees at all levels to cooperate with ministries and local governments in implementing these Guidelines and supervise such implementation.

4. Vietnam General Confederation of Labour shall direct Federations of Labour and trade unions at all levels to cooperate with ministries, local governments and employers in implementing and disseminating these Guidelines; and inspect and supervise such implementation.

5. Provincial People’s Committees shall:

- Amend these Guidelines as appropriate to the actual situation in each province.

- Increase healthcare workforce for COVID-19 prevention in establishments, industrial parks and dormitories. Ensure adequate funding and resources for Guidelines implementation.

- Direct Departments of Health to formulate and implement plans, organize training sessions, disseminate information, inspect and supervise Guidelines implementation by healthcare establishments, establishments, regulatory bodies and mass organizations in their respective provinces; and report on these tasks to provincial Steering Committees for COVID-19 Prevention and Control.

- Direct and organize centralized quarantine at workplaces and in industrial parks and dormitories for workers when necessary and mobilize resources for quarantine; provide support for quarantined persons during the quarantine period. Strictly inspect and supervise the quarantine process and enforce quarantine upon those who refuse to comply with quarantine requirements.

- Inspect and supervise COVID-19 prevention at establishments and in industrial parks in their respective provinces and handle violations against requirements for COVID-19 prevention at the workplace as per regulations. Report on these tasks to the Ministry of Health (standing body of National Steering Committee for COVID-19 Prevention and Control).

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- Provide detailed guidelines and directions for healthcare establishments in their respective provinces upon receipt of notification from establishments, dormitories, healthcare workers in establishments and workers, and provide support for establishments, dormitories and workers as regulated.

- Provincial centers for disease control and prevention/preventive medicine centers shall act as contact points that direct district-level health centers to provide and implement these Guidelines in business establishments.

- Cooperate with relevant departments and ministries in organizing training sessions on these Guidelines for healthcare workers in establishments and workers and employers in establishments and business establishments, especially small and medium enterprises, trade villages and industrial parks in their respective provinces.

Difficulties that arise during the implementation of these Guidelines should be reported to the Ministry of Health (Health Environment Management Agency)./.

PART 2

GUIDELINES FOR COVID-19 INFECTION RISK ASSESSMENT IN BUSINESS ESTABLISHMENTS

I. OBJECTIVES

Assess COVID-19 infection risk using a scoring system to identify level of infection risk at business establishments and adopt anti-infection measures, ensuring safety in business operations.

II. REGULATED ENTITIES

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III. ASSESSMENT ITEMS

1. Number of workers working in business establishment (10 points)

- Under 50 persons 01 point

- From 50 to 199 persons 02 points

- From 200 to 499 persons 04 points

- From 500 to 999 persons 06 points

- From 1000 to 4999 persons 08 points

- More than 5000 persons 10 points

2. Employment density in workshops calculated by workspace area per 01 worker (10 points)

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- 01 worker/under 01 m² 10 points.

3. COVID-19 infection risk from workers (30 points)

 (Points are given only to the person with the highest risk)

- None 0 point.

- Second-hand contact

 (person having contact with a first-hand contact) 05 points.

- First-hand contact (person having close contact with a confirmed case) 10 points.

- One confirmed case 20 points.

- One confirmed case infecting others 30 points.

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- Natural ventilation (via open doors/exhaust fans) 0 point.

- Mix-mode ventilation 05 points.

- Air conditioners 10 points.

5. Working hours (05 points)

- 8 hours/day and fewer 0 point.

- More than 8 hours 05 points.

6. Rate of workers seen to have had their temperature checked before entering a workshop (10 points)

- 100% 0 point.

- From 80% to under 100% 07 points.

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- Under 60% 10 points.

7. Personal hygiene practice by workers (20 points)

7.1. Availability of a hand washing area with water and soap or hand sanitizer with at least 60% alcohol for hand washing before entering and leaving a workshop.

- Available in all units 0 points.

- Available in 90% - 10% of units 01-09 point(s).

- Not available in any unit 10 points.

7.2. Rate of workers washing their hands with water and soap or hand sanitizer with at least 60% alcohol for hand washing before entering and leaving a workshop; and before and after a meal.

- 100%  observed workers 0 points

- 90% - 10% of observed workers 01-09 point(s).

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8. Use of face masks at workplace (30 points)

8.1. Reusable face mask or daily face mask provision for workers

- 100% of workers 0 point.

- 90% - 10% of workers 02-09 points.

- Under 10% of workers 10 points.

8.2. Rate of workers wearing face masks during working hours

- 100% of workers 0 point.

- 90% - 10% of observed workers 02-18 points.

- Under 10% of workers 20 points.

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- None 0 point.

- In compliance with regulations on COVID-19 prevention 01 point.

- Not in compliance with regulations on COVID-19 prevention 05 points.

10. Availability of hand sanitizer containing at least 60% alcohol at commonly touched places such as ATMs, water dispensers, vending machines, elevators, etc. (10 points)

- No commonly touched places 0 point.

- Hand sanitizer is available at all places 01 point.

- Hand sanitizer is not available at all places 05 points.

- No hand sanitizer 10 points.

11. Meal shift arrangements (45 points)

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- Available 0 point.

- Not available 45 points.

 (If not available, skip criteria from 11.2 to 11.8)

11.2. Daily health monitoring for meal provider

- Health declaration, temperature check and use of face masks and gloves 0 point.

- Inadequately performed 03 points.

- Not performed 05 points.

11.3. Number of meal users in canteen at one time

- Under 50 persons 01 point

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- From100 to 500 persons 03 points

- From 500 to 1.000 persons 04 points

- More than 1.000 persons 05 points.

11.4. Availability of partitions between seats or diagonal seating arrangements

- Fully available 0 point

- Partially available 03 points.

- Not available 05 points.

11.5. Cleaning and disinfection of touched surfaces in eating areas

- Performed after each meal shift 0 point.

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- Not performed 10 points.

11.6. Availability of a hand washing area and workers performing hand washing before and after a meal

- There is a hand washing area and workers do wash their hands 0 point.

- 50%  of workers wash their hands 05 points.

- There is no hand washing area or workers do  not wash their hands 10 points.

11.7. Form of meal provision

- Individual meal portions 0 point.

- Group meal portions 05 points.

11.8. Form of meal payment

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- Meal ticket 03 points.

- Must use cash or meal ticket 05 points.

12. Worker transportation (20 points)

12.1. Availability of worker transportation (20 points)

- Available 0 point.

 (If available, assess criteria from 12.2 to 13.5)

- Not 100% available 20 points.

 (If not available, skip criteria from 12.2 to 13.5)

12.2. Number of workers using worker transportation service

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- From 50 to 99 persons 02 points.

- From 100 to 199 persons 03 points.

- From 200 to 499 persons 04 points.

- From 500 to 999 persons 05 points.

- From 1000 to 5000 persons 07 points.

- More than 5000 persons 10 points.

12.3. Passenger density

- 50% of seating capacity 0 point.

- From 50% to under 70% of seating capacity 05 points.

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13. COVID-19 prevention equipment on worker transport vehicles (15 points)

13.1. Vehicle ventilation

- Natural ventilation (open windows) 0 point.

- Air conditioners 03 points.

13.2. Availability of hand sanitizer containing 60% alcohol

- Available 0 point.

- Not available 03 points.

13.3. Passenger temperature check before entering vehicle

- Performed 0 point.

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13.4. Manage passengers by list or by transit pass

- Performed 0 point.

- Not performed 03 points.

13.5. Vehicle cleaning and disinfection before/after each trip

- Performed 0 point.

- Not performed 03 points.

14. COVID-19 response plan (50 points)

14.1. Response plan

- Available 0 point.

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14.2. Official in charge of information on COVID-19 prevention

- Assigned 0 point.

- Not assigned 05 points.

14.3. Availability of temporary quarantine zone/room

- Available 0 point.

- Available but not in compliance with requirements 03 points.

- Not available 05 points.

14.4. Availability of a health station/healthcare worker or an agreement with a healthcare establishment as per regulations

- Available 0 point.

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14.5. Rate of workers receiving information and instructions on COVID-19 prevention at workplace/in dormitory/in accommodation

- 100% of workers 0 point.

- 90% - 10% of workers 01-09 point(s).

- Under 10% of workers 10 points.

14.6. Availability of instructions/information at necessary locations (workplaces, canteen, restrooms, dormitories, ATMs, water dispensers, vending machines, vehicles, etc.)

- Fully available 0 point

- Partially available 03 points.

- Not available 05 points.

14.7. Assignment of supervisors for each step

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- Inadequately assigned 03 points.

- Not assigned 05 points.

14.8. Self-inspection team establishment and daily inspections

- Fully performed 0 point

- Inadequately performed 03 points.

- Not performed 05 points.

15. Environmental cleaning and disinfection at workplace/in dormitory (30 points)

15.1. Cleaning and disinfection

- Fully performed 0 point

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- Not performed 10 points.

15.2. Hand sanitizer use

- In compliance with regulations 0 point.

- Not in compliance with regulations 05 points.

15.3. Surface cleaning prior to daily disinfection

- Performed in compliance with regulations 0 point.

- Inadequately performed 03 points.

- Not performed 05 points.

15.4. Disinfection method

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- Not in compliance with regulations 05 points.

15.5. Availability of garbage bins with lids at convenient locations

- Fully available 0 point.

- Partially available 03 points.

- Not available 05 points.

IV. RISK ASSESSMENT AND CONCLUSION

1. Infection risk score (“IRS”)

IRS is calculated by dividing the total score earned from the assessment at the business establishment by the total maximum score for the criteria from 1 to 15 of part II and then multiplying by 100.

IRS = (Score for criterion 1 + Score for criterion 2 + Score for criterion 3 + … + Score for criterion 15)/300*100.

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- Assess each workshop, production line, production area, etc. to determine the risk faced by each workshop, production line, production area, etc.

- Assess the whole business establishment using the mean of the assessment scores of all workshops, production lines, production areas, etc.

- If the scores of criteria 8, 14 and 15 are higher than 50%, the business establishment is automatically classified as at high risk.

- Operations suspension or remedial measures may be imposed upon a workshop, production line, production area, etc. depending on the level of infection risk.

- Criterion 2 (Employment density in workshops calculated by workspace area per 01 worker) and criterion 12.3 (Passenger density) shall be applicable upon social distancing order from the Government or the National Steering Committee or a relevant ministry, otherwise their scores shall be 0 (zero) and their maximum scores shall be excluded from the common denominator used to calculate IRS of the business establishment.

3. Infection risk classification

- Total assessment score is under or equal to 15%: very low risk. The business establishment and workshops, production lines, production areas, etc. thereof may continue their operations and shall assess their infection risk regularly to ensure COVID-19 prevention requirements are fulfilled.

- Total assessment score is from 16% to 30%: low risk. The business establishment and workshops, production lines, production areas, etc. thereof may continue their operations and must conduct periodic inspections to eliminate risk factors with the highest score.

- Total assessment score is from 31% to 50%: moderate risk. The business establishment and workshops, production lines, production areas, etc. thereof may continue their operations provided that they conduct periodic inspections and eliminate risk factors with the highest score.

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- Total assessment score is from 81% to 100%: very high risk. The business establishment and workshops, production lines, production areas, etc. thereof should cease their operations and take immediate measures to mitigate the risks.

V. IMPLEMENTATION

1. The employer shall:

- Assess the infection risk in its business establishment(s) according to these Guidelines immediately after receipt of guidance and report the assessment results to the standing body of the provincial steering committee for COVID-19 prevention;

- Take remedial measures (if any) depending on the assessment results;

- Regularly reassess the infection risk at least once every 2 weeks or upon detection of a confirmed case, first-hand contact or second-hand contact among the workers or upon another incident.

2. Ministries, ministerial-level agencies and Governmental agencies shall direct affiliated establishments to strictly assess the infection risk in their business establishments. Inspect and supervise such assessment and report assessment results to the Ministry of Health (standing body of the National Steering Committee for COVID-19 Prevention and Control).

3. Vietnam General Confederation of Labour shall direct Federations of Labour to cooperate with ministries and local governments in assessing infection risks in business establishments and disseminating these Guidelines; and inspect and supervise such assessment.

4. Provincial People’s Committees shall:

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- Provide guidance on infection risk assessment in accordance with these Guidelines for business establishments in their provinces.

- Assess and report on the infection risk in business establishments to provincial steering committees for COVID-19 prevention.

4.2. Based on the assessment results, provincial steering committees for COVID-19 prevention shall propose measures for handling of the business establishments that fail to meet requirements for COVID-19 prevention to provincial People’s Committees.

4.3. Inspect and supervise assessment of infection risk in business establishments in their provinces.

5. Difficulties that arise during the implementation of these Guidelines should be reported to the Ministry of Health (Health Environment Management Agency)./.

APPENDIX NO. 1

GUIDELINES FOR COVID-19 PREVENTION APPLICABLE TO MEETINGS, CONFERENCES, SEMINARS, TRAINING SESSIONS AND MASS EVENTS

I. REQUIREMENTS FOR EVENT ORGANIZER

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2. The event venue must be well ventilated. Natural ventilation is preferred. Avoid air conditioners if possible.

3. Arrange seating in accordance with social distancing requirements. Use place cards and announce the seating in advance so that guests can proactively take their seats.

4. Check guests’ temperature before letting them enter the venue. Have staff open the door for guests (if possible).

5. Place signage or set out requirements requiring the guests to make electronic health declaration; wear face masks as per regulations; wash their hands before entering the event venue; refrain from conversing; and keep a minimal distance away from other guests during the event.  

6. Arrange for a hand washing area with water and soap or a hand sanitizer with at least 60% alcohol in front of the event venue.

7. Serve drinks and water to each person at their assigned seat (if possible).

8. It is preferable if guests take their break at their seats instead of moving around.

9. Eating and drinking at the event: prioritize serving individual portions to the guests at their assigned seats. If the guests eat together, ensure that they practice social distancing according to regulations, sit diagonally and not opposite to each other or put up partitions between seats. Guests should not converse while having their meals.

10. Perform environmental cleaning and disinfection daily at the venue according to the Ministry of Health’s guidelines on workplace disinfection. Disinfect surfaces that might have been touched in the meeting room (table surfaces, microphones, shared keyboards, control panels, etc.) after each work session or when necessary. Provide sufficient garbage bins.

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12. Assign personnel to inspect and monitor compliance with the abovementioned regulations on COVID-19 prevention.

II. REQUIREMENTS FOR EVENT ATTENDEES

1. Monitor their own health conditions. If having fatigue, fever, cough, throat pain or breathing difficulty or being placed under medical quarantine as per regulations from the Ministry of Health, do not attend the event.

2. Make electronic health declaration.

3. Wear face mask as required.

4. Practice personal hygiene while attending the event as follows:

- Regularly wash hands with water and soap for at least 30 seconds or use a hand sanitizer containing more than 60% alcohol, especially before entering the meeting room and before and after eating or drinking.

- Avoid touching eyes, nose and mouth with hand. Do not spit at the event venue.

- Avoid sharing personal items such as cups, water bottles, hand towels, etc.

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5. Avoid mass gathering;

6. Practice social distancing as regulated.

7. If having fatigue, fever, cough or breathing difficulty, notify the event organizer board immediately.

8. Comply with the instructions and requirements from the event organizer board.

APPENDIX NO. 2

COVID-19 PREVENTION TASKS TO BE PERFORMED BY WORKERS

No.

TASK

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I

Before coming to workplace

1

Check your temperature and monitor your health.

2

Practice personal hygiene

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Wash hands frequently

Frequently rinse mouth and throat with 9% saline or mouthwash

Ensure food safety and have a balanced diet

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3

Prepare personal items necessary for work/business trip

Clean drinking water and cup for personal use;

Tissue papers, face masks, gloves and hand sanitizer

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Separate sets of work clothes, garbage bags (if needed), etc.

View information on COVID-19 situation and risk areas

Consider before traveling to a risk area if having a chronic disease (diabetes, cardiovascular diseases, pulmonary diseases, etc.)

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Obtain information on COVID-19 and COVID-19 preventive measures

4

If having fatigue, fever, cough, throat pain or breathing difficulty at home or in dormitory, do not go to work and take the following actions:

4.1

At home

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Call the hotline of the Department of Health or Ministry of Health (phone number: 1900 3228 or 1900 9095) and visit the nearest healthcare establishment for examination and treatment.

Practice personal hygiene as recommended by the Ministry of Health. Discard used face masks and tissues in a garbage bin with lid or in a tightly closed bag.

Use separate personal items such as cup, drinking water, bowl, chopsticks, etc. Avoid public transit, do not visit crowded places.

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Proactively update the management unit on your health condition and examination results.

4.2

If staying in dormitory, inform the dormitory management board to have the guidelines provided for in Section VI, Part I and Appendix 4 of these Guidelines implemented.

5

Are you placed under self-quarantine according to regulations from the National Steering Committee for COVID-19 Prevention and Control? If yes, stay home.

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At workplace

6

Wear face mask in accordance with regulations from the Government or the National Steering Committee for COVID-19 Prevention and Control.

7

Social distance at your workplace, in meetings and during meal breaks in compliance with regulations from the Government or National Steering Committee for COVID-19 Prevention and Control. Do not gather during mid-shift breaks, lunch breaks, etc. Put up partitions between workstations (if possible).

8

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9

Practice personal hygiene

Wash hands frequently

Fully cover nose and mouth when coughing or sneezing, preferably with a cloth or handkerchief or the front of the elbow.

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Not touch your eyes, nose and mouth with your hands.

Not spit at your workplace.

10

Maintain healthy habits

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Keep body warm, exercise, eat fully cooked food, drink boiled water and have a healthy diet.

Not share personal items such as cups, water bottles, hand towels, etc.

11

Notify your manager and/or health official at your workplace for handling as per regulations if you or your coworker/customer are/is suffering from fatigue, fever, cough, throat pain or breathing difficulty at your workplace or are/is a confirmed case or a first-hand or second-hand contact.

12

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13

Not discriminate against persons who have undergone medical quarantine or have taken business trips to risk areas or have recovered from COVID-19 at your workplace.

14

For workers whose occupations pose high risk of infection:

Wear suitable gloves to avoid unnecessary contact

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Wear face masks properly.

Avoid handshakes and keep a distance of at least 2 meters away from customers

Use personal protective equipment when coming into contact with suspected cases (including face mask, goggles, headwear and gloves).

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Drivers of public transport vehicles and ride-hailing drivers should open the vehicle's door for their passengers (if possible).

15

For workers on business trips to risk areas

Comply with regulations on COVID-19 prevention from the local government of the business trip’s destination.

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Keep a distance of at least 02 meters away from persons who are sneezing or coughing.

If you have fever, cough, throat pain or breathing difficulty during your business trip:

- Wear face masks.

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- Minimize contact with other people.

- Inform your manager, call the hotline of the Department of Health or Ministry of Health (phone number: 1900 3228 or 1900 9095) and visit the nearest healthcare establishment for timely advice and treatment.

III

End of working hours

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Clean up, discard bags containing used tissue papers, face masks and other items in the correct garbage bin and wash hands.

17

Not wear work clothes, shoes and boots back to your home/dormitory/accommodation.

18

Put worn clothes and other items (reusable face masks and gloves) in a tightly closed bag.

19

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20

After completing a business trip to a risk area

-

Self-monitor your symptom(s) for 14 days and take your temperature twice a day.

-

If you have fever, cough, throat pain or breathing difficulty:

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+ Call the hotline of the Department of Health or Ministry of Health (phone number: 1900 3228 or 1900 9095) and visit the nearest healthcare establishment for guidance and quarantine as per regulations.

+ Wear face masks.

+ Minimize being within under 02 meters of someone.

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+ Notify your manager or/and the healthcare worker at your workplace to inform those who have come into close contact with you at your workplace, who shall self-monitor their health and visit a healthcare establishment when necessary.

IV

Tell measures against COVID-19 to your coworkers, family and community. Do not spread unofficial or unverified information.

V

Seriously make electronic health declarations and regularly give an update on your health condition according to guidelines from the Ministry of Health.

VI

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APPENDIX NO. 3

COVID-19 PREVENTION TASKS TO BE PERFORMED BY EMPLOYER AND DORMITORY MANAGEMENT BOARD

No.

TASK

Check (X) if completed

1

Establish a steering committee for COVID-19 at workplace

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2

Communicate with the provincial center for disease control and prevention/preventive medicine center via a communication channel or the hotline of the Department of Health or Ministry of Health (phone number: 1900 3228 or 1900 9095).

3

Assign an official in charge of COVID-19 prevention tasks at workplace and in dormitory and publish their contact information (name and phone number).

4

Formulate a COVID-19 prevention plan, which must include a scheme for handling and room arrangement for temporary quarantine imposed upon workers having fatigue, fever, cough, throat pain or breathing difficulty; or upon confirmed cases and first-hand or second-hand contacts at the workplace or in the dormitory.

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Review and inspect materials and equipment for COVID-19 prevention such as face masks, soap, hand wash liquid, hand sanitizer (containing at least 60% alcohol), environmental cleaning products (Chloramine B, etc.), garbage bags, etc.

6

Scheme for handling and room arrangement for temporary quarantine imposed upon workers having fatigue, fever, cough, throat pain or breathing difficulty at the workplace.

7

Not allow unauthorized persons to enter the workplace/dormitory.

8

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9

Review and change work arrangement at the workplace to comply with social distancing requirements. Put up partitions between seats, if possible.

10

Avoid organizing meetings, conferences and mass gatherings unless necessary.

11

Allow workers to work from home or provide flexible shift schedule, online seminars, other means of social communications, Email, etc.

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12

Inspect hand washing areas and restrooms, ensure environmental cleaning and disinfection are carried out.

- Have hand washing areas that are fully equipped with soap or a hand sanitizer containing at least 60% alcohol in front of work areas; cafeterias and restrooms; at commonly touched places such as ATMs, water dispensers, vending machines.

- Provide waste containers with lids.

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- Ensure there are sufficient cleaning and disinfection equipment and chemicals.

Ensure there are sufficient clean water for consumption and daily activities 24/24 and sufficient restrooms as regulated.

13

At workplaces with large number of workers:

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- Provide face masks and gloves and instructions for use thereof.

- Equip disinfectant containing more than 60% alcohol at points of meeting/transaction.

14

Perform environmental cleaning and disinfection daily (checklist in Appendix 5 enclosed with these Guidelines).

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15

Enhance ventilation or open windows and doors or use fans. Regularly clean the ventilation system, fans and air conditioners.

16

Tighten control over food safety at the workplace/at service premises/in the dormitory.

Meal providers have their health monitored, comply with hygiene requirements and wear face mask and gloves when working.

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Install partitions between seats, practice social distancing during mealtime and have workers sit diagonally to each other.

Have a hand washing area for hand washing before and after a meal. Clean and disinfect immediately after each meal shift.

Avoid using cash to pay for meals.

17

For public transport vehicles and ride-hailing vehicles, it is encouraged to install a partition between the driver and the passengers.

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18

Compliance with regulations on worker transportation:

- Number of passengers on a worker transport automobile is in accordance with the guidelines on social distancing on transport vehicles from the Ministry of Transport.

- Install cameras on the automobile (if possible). Natural ventilation in the automobile is preferred. Provide hand sanitizer containing more than 60% alcohol on the automobile.

- Check the passengers’ temperature and request the passengers to disinfect their hands before entering the automobile.

- Draw up or manage passenger list or manage the passengers by transit pass.

- Clean and disinfect the automobile after each trip.

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19

Request providers of raw materials for business operations and services (food, meal providers, environmental cleaning and disinfection, etc.) to make a commitment on compliance with regulations on COVID-19 prevention.

20

If finding a worker/customer suffering from fatigue, fever, cough, throat pain or breathing difficulty at the workplace or a confirmed case or a first-hand or second-hand contact, implement the guidelines in Sections VI and VII, Part I of these Guidelines. For establishments with an infirmary or health station at the workplace, arrange for a separate way for any worker  suffering from fatigue, fever, cough, throat pain or breathing difficulty to visit the infirmary or health station for examination and advice and announce such arrangement publicly.

21

Organize training for all workers on personal hygiene and workplace hygiene measures and requirements concerning minimizing unnecessary surface touching and compliance with regulations on COVID-19 prevention from the employer and the Ministry of Health. Have workers make electronic health declarations (via nCOVI app or other means) as per regulations from the Ministry of Health.

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Disseminate information on COVID-19 prevention; put up posters and distribute leaflets with instructions on COVID-19 prevention in public places (shared areas at the workplace, in the cafeteria and restrooms, at ATMs) and on transport vehicles for workers/customers to read and follow.

23

Promulgate the employer’s regulations on COVID-19 prevention and impose sanctions for violations against such regulations.

24

Fully implement these Guidelines. Assign personnel to inspect and monitor compliance with regulations on COVID-19 prevention at the workplace.

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COVID-19 PREVENTION TASKS TO BE PERFORMED BY HEALTHCARE WORKERS AT ESTABLISHMENT

No.

TASK

Check (X) if completed

1

Contact the provincial center for disease control and prevention/preventive medicine center or hotline of the Department of Health or Ministry of Health (phone number: 1900 3228 or 1900 9095) for guidance, and cooperate in plan formulation and prevention tasks.

2

Propose to the employer establishment of a steering committee for COVID-19 prevention at the establishment.

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3

Advise the employer on formulation and promulgation of a COVID-19 prevention plan.

4

Advise the employer on notifications and instructions to be sent to providers of raw materials for business operations and services.

5

Organize training sessions and promote personal hygiene practices and measures against COVID-19 to workers and customers (if any). Have workers make electronic health declarations (via nCOVI app or other means) as per regulations from the Ministry of Health.

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Propose that the employer equips and adds more equipment, face masks, soap, hand sanitizer, etc. for the healthcare unit at the establishment; arrange for a separate area for handling of workers having fever, cough or breathing difficulty.

7

Cooperate with team leaders, department managers, occupational health and safety body and trade union in inspecting and monitoring compliance with COVID-19 prevention guidelines by teams, workshops, departments, environmental cleaning and disinfection staff, partners (providers of raw materials, services, etc.) and reminding them to uphold such compliance.

8

Inspect and report to the employer to promptly make up for medical equipment and materials loss as required by the healthcare unit.

9

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10

Regularly update and consolidate daily, weekly and monthly reports on COVID-19 prevention at the workplace.

APPENDIX NO. 5

ENVIRONMENTAL CLEANING AND DISINFECTION TASKS AT WORKPLACE AND IN DORMITORY

No.

TASK

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I

Cleaning and disinfection at the workplace

1

Perform industrial cleaning and general cleaning at the workplace. Disinfect the floor, walls, tables, chairs, items in rooms, workshops, selling booths, surfaces that might have been touched and public restrooms at least once a day.

2

Disinfect frequently touched surfaces such as doorknobs, handrails, elevator buttons, switches, remote controls, keyboards, shared phones, ATM keypads, vending machines, water dispensers, etc. at least twice a day.

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Clean and disinfect public restrooms twice a day.

4

Enhance ventilation in work areas, at workstations and on worker transport vehicles by increasing ventilation, opening windows and doors, using fans or other suitable solutions. Regularly clean the ventilation system, fans and air conditioners.

5

Collect and transport waste to disposal site daily.

II

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5

Disinfect the floor, tables, chairs, items and surfaces that might have been touched at least once a day.

6

Disinfect frequently touched surfaces such as doorknobs, handrails, elevator buttons, switches, remote controls, ATM keypads, vending machines and water dispensers at least twice a day.

7

Clean and disinfect hand washing areas and restrooms at least twice a day.

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8

Enhance ventilation in dormitory rooms opening windows and doors or using fans. Regularly clean the ventilation system, fans and air conditioners.

9

Place garbage bins with lids at convenient locations in the dormitory and collect and handle waste daily.

APPENDIX NO. 6

ACTIONS UPON DETECTION OF CASES HAVING FATIGUE, FEVER, COUGH, THROAT PAIN AND BREATHING DIFFICULTY AT WORKPLACES/IN DORMITORIES

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ACTION

Check (X) if completed

1

Notify the establishment/dormitory manager and healthcare worker of the establishment.

2

Provide the worker with medical face masks and instructions for use.

3

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4

Take the worker to the quarantine zone inside the establishment/dormitory.

5

Call the hotline of the Department of Health or Ministry of Health (phone number: 1900 3228 or 1900 9095) for advice and visit a healthcare establishment for examination and treatment.

6

Avoid public transit.

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7

Regularly update the worker’s health condition.

8

Draw up list of persons having contact with the worker and disinfect the workplace/dormitory at the request of the health authority.

* Requirements for temporary quarantine at the workplace or in the dormitory:

- The quarantine zone shall be an area near the entrance separate from work areas and the dormitory (if possible).

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