This Safe Work Practice (SWP) will provide YG employees with a set of guidelines or “Do’s and Don’ts” that have been developed to mitigate hazards associated with this work task, as identified through your workplace hazard identification process. All YG employees performing this work task are required to be trained, knowledgeable and competent.
a) Generally, employees are allowed and encouraged to stay at home if they are not feeling well.
b) In the case of influenza-like illness, employees should remain at home until at least 24 hours after they are free of fever (37.8°C) or signs of fever, without the use of medications.
c) Wash hands often and/or use unscented hand sanitizer provided in the office
d) Keep your desk area and public counters clean.
- Physically clean all surfaces regularly with unscented disinfecting cleaners, especially those we use most often (i.e. countertops, keyboards, mouse, phone, desktop, chair arms).
- Note: Building cleaning staff do not clean desktop or counters.
e) Consider getting appropriate vaccine/ flu shot.
f) Cover your nose and mouth when sneezing and coughing (or cough into your elbow).
g) Use single-use tissues for wiping your nose.
h) Wash your hands after coughing, sneezing or using tissues.
i) Do not touch your eyes, nose or mouth (viruses can transfer from your hands to you).
j) Use social distancing in situations where the risk of infection is high.
k) Do not share cups, glasses, dishes or cutlery.
l) Do not store perishable food in your desk.
m) Keep kitchen areas clean (i.e., food, prep, microwaves and coffee makers)
a) Keep hands, surfaces and utensils clean.
b) Keep foods at the appropriate temperature. Foods not kept at proper temperature, especially if left out for prolonged periods of time, can allow bacteria to grow in the food and should be discarded. (General rule, greater than 2 hours)
a) When preparing foods for potlucks, cook thoroughly and do not use utensils or serving dishes that have come in contact with raw foods.
b) Do not prepare food for a potluck if someone in your home has been experiencing diarrhea, vomiting, or fever within the past week. You could pass their sickness on to others at the party through your food.
c) If you plan to bring foods that need temperature control, keep those foods at a safe temperature
d) Provide others with long-handled utensils that will not be buried in the food, or other "barriers," such as napkins, wrappers, or tissues.
We are all concerned about the spread of germs, flu, colds and other communicable diseases in the workplace and care should be taken to reduce the spread from one to another.
Food in the office can be another source of illness and care should be taken to prevent food borne illnesses. This can be a concern for those who bring lunches or snacks to work and becomes an even greater concern during office celebrations that include foods, i.e. potlucks.
For more information, you can refer to Health Canada Food Safety Guidelines, found online at http://www.hc-sc.gc.ca/fn-an/securit/index-eng.php.
FLU AND PANDEMIC GUIDELINES: Refer to PSC’s website: http://www.psc.gov.yk.ca/policy/fluandwork.html
For more information on infection control, found at Center for Disease Control