Shared Transportation and Housing
In order to break the chain of disease transmission due to exposure to SARS-CoV-2, the virus that causes COVID-19, seafood processing plants must implement more stringent practices so that employees are able to continue production while protecting themselves and others. Here are some strategies that companies and their employees can follow to mitigate the spread of the COVID virus.
Avoid carpooling to and from work, if possible, unless they are from the same household.
- Wear a mask
- Limit the number of passengers in the car
- Clean and disinfect commonly touched surfaces after each carpool
- Follow coughing and sneezing etiquette
- Encourage passengers/ employees to wash their hands before entering the vehicle and when arriving at their destination.
- Provide ventilation in the vehicle by rolling down windows.
Shared housing and living onboard vessels
Wear face masks or cloth face coverings in any shared spaces, not including your room.
Still practice social distancing by staying at least 6 feet apart from others that you do not live with.
Know how COVID-19 is spread
- Between people who are in close contact with one another (about 6 feet).
- Through respiratory droplets such as coughs, sneezes or talks
- Droplets can land in the mouths or noses of people who are nearby or inhaled into the lungs.
Coughing and Sneezing Etiquette
- Cover your coughs and sneezes.
- Cover your mouth and nose with a tissue or the inside of your elbow.
- Throw used tissues in the garbage.
- Wash your hands or use hand-sanitizer right after sneezing or coughing
CDC 2020. Interim Guidance for Businesses and Employers Responding to Coronavirus Disease 2019 (COVID-19). https://www.cdc.gov/coronavirus/2019-ncov/community/guidance-business-response.html
CDC 2020. Protecting Seafood Processing Workers from COVID-19. Interim Guidance from CDC and the Occupational Safety and Health Administration (OSHA). Developed in consultation with the Food and Drug Administration (FDA). https://www.cdc.gov/coronavirus/2019-ncov/community/guidance-seafood-processing.html
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July 21, 2020