06/11/2021 | Press release | Distributed by Public on 06/11/2021 15:22
Recommendations for worker infection prevention are based on an approach known as the hierarchy of controls. This approach groups actions by their likely effectiveness in reducing or removing hazards. In most cases, the preferred approach is to eliminate a hazard or hazardous processes (e.g. exclude sick workers and visitors), install feasible engineering controls, and implement appropriate protocols for cleaning, disinfection and sanitation to further reduce exposure or shield farmworkers. Until such controls are in place, or if they are not effective, other administrative control measures and personal protective equipment (PPE) will be needed.
Screening and monitoring workers
Consider screening farmworkers for COVID-19 signs and symptoms (e.g., temperature checks).[1] Uniform policies and procedures for screening workers should be developed in consultation with state and local health officials and occupational medicine professionals. Possible options to screen workers for COVID-19 symptoms could include:
Ensure that personnel performing screening activities, including temperature checks, are appropriately protected from exposure to potentially infectious workers entering the facility by:
Managing sick workers
Workers who appear to have symptoms including a fever, cough, shortness of breath, or a two-or-more of the following symptoms including chills, repeated shaking with chills, muscle pain, headache, sore throat, or new loss of taste or smell, upon arrival at work, or who develop these symptoms during the day should immediately be separated from others at the workplace, sent to their permanent or temporary housing arrangements, or-when they can't be isolated in their existing housing arrangement-placed in alternative housing arrangements under quarantine away from other workers. (Note: employers should consult DOLexternal icon and DHSexternal icon regulations and/or guidance for any additional requirements or obligations concerning temporary foreign workers under the H-2A program).
Since we don't know for sure which animals can be infected with the virus that causes COVID-19, sick workers should stay away from animals, including livestock and pets, during their illness. Sick workers should be provided with informational resources to access medical attention should they need it. One such resource may be the Health Resources and Services Administration (HRSA) websiteexternal icon which identifies HRSA-funded health centers. These health centers can assess whether a patient needs further evaluation, which may be done over the phone or using telehealth. Individuals may also receive primary health care services at their local health center at a reduced cost or free of charge depending on their economic status. Most people with COVID-19 will have mild illness and can recover at home.
Ensure that personnel managing sick employees are provided with appropriate PPE and training. For personnel who need to be within 6 feet of a sick colleague, follow the same PPE considerations listed for screeners above and consult OSHA's PPE standards at 29 CFR 1910 Subpart Iexternal icon .
If a worker is confirmed to have COVID-19, owners/operators should consider ways to inform anyone at the work site, to the extent it is reasonably knowable, who has been in sustained, close contact (within 6 feet) with that worker of their possible exposure to COVID-19 based on the CDC Public Health Recommendations for Community-Related Exposure. However, the owners/operators should protect the infected worker's confidentiality and not identify them, as required by the Americans with Disabilities Act (ADA).external icon
If a worker becomes or reports being sick, clean and disinfect the work area, equipment, common areas used (break areas, bathrooms, vehicles, etc.), and any tools handled by the symptomatic worker. If a worker is in employer-furnished housing, consider providing a dedicated space for the worker to recover away from others, and then clean and disinfect living quarters, cooking and eating areas, bathrooms, and laundry facilities. Do not allow other workers to use these areas until they have been cleaned and disinfected. A worker going to a home in the community can be provided with guidance to mitigate risk of transmission in the home.
Owners/operators should work with state, tribal, local, and territorial (STLT) health officials to facilitate the identification of other exposed and potentially exposed individuals, such as coworkers. Facilities should work with STLT officials to consider the appropriate role for testing and workplace contact tracing (i.e., identifying person-to-person spread) after a worker tests positive for COVID-19.
On-site healthcare personnel, such as facility nurses or emergency medical technicians, should follow appropriate CDC and OSHA protective guidance for healthcare and emergency response personnel.
Addressing return to work after worker exposure to COVID-19
The COVID-19 pandemic is constantly changing, so employers of critical infrastructure workers will need to continue to reassess COVID-19 transmission levels in their area and follow recommendations from local, state, and federal officials. This guidance does not replace state and local directives for businesses.
Control plan-Engineering controls
Assess and identify opportunities to limit close contact with others (maintain a distance of at least 6 feet between people whenever possible) if feasible. This includes owners, operators, farmworkers, supervisors, crew leaders, delivery personnel, and anyone else entering the agricultural workplace. Engage farmworkers in this assessment process.
Adding touch-free methods (i.e., touch-free time clocks, automatic doors) or rearranging work tasks can help farmworkers stay at least 6 feet away from others. Possible options may include:
Employers should also train workers to follow protective measures while on breaks.
Control plan-Cleaning, disinfection, and sanitation
Hand hygiene
These sanitizing stations should be in multiple locations on the farm, if feasible, such as the point of entry or exit to a farm field, the location where farmworkers clock in/out, and, if possible, in individual containers made available to workers in field settings.
Disinfection and sanitation
Farm owners/operators should develop sanitation protocols for daily cleaning and sanitation of work sites, where it is feasible to disinfect the work site, as well as cleaning and disinfecting procedures for high-touch areas such as tools, equipment, and vehicles used by farmworkers, following CDC guidance on cleaning methods. In addition, they should:
Also see additional information from EPA on cleaning and disinfecting workplacesexternal icon .
Conduct targeted and more frequent cleaning and disinfecting of high-touch areas of shared spaces (e.g., time clocks, bathroom fixtures, vending machines, railings, door handles). For example, possible options may include:
Sanitizing tools and equipment
Tools vary by agricultural production, but examples include handheld hoes, rakes, crates, milking equipment (including electronic components), gates, saddles, and animal harnesses.
Control plan-Administrative controls
Training
All communication and training for workers should be easy to understand and should be provided in languages appropriate to the preferred languages spoken or read by those receiving the training, be at the appropriate literacy level, and include accurate and timely information about:
Employers should consider placing simple posters at the entrance to the workplace and in break areas, employer furnished housing, and other workplace areas where they are likely to be seen. Posters should be in all of the languages that are common in the worker population. CDC has free, simple posters available to download and print, some of which are translated into different languages. OSHA provides additional informationexternal icon about training on its COVID-19 webpage.
Review leave and sick leave policies
Promote social distancing