GAA Creates COVID-19 Guidance Document for Seafood Processing Facilities

Editor’s note: The Global Aquaculture Alliance is keeping its members and stakeholders up to date on announcements related to the novel coronavirus (COVID-19) pandemic in this blog. Please check back here regularly for information.

Protecting Employees at Seafood Processing Facilities during COVID-19

Our team at Best Aquaculture Practices (BAP) has created a guidance document for aquaculture facilities in the age of COVID-19. If you have any questions feel free to contact our Corporate Responsibility Manager, Avery Siciliano. Additionally, a complimentary COVID-19 guidance poster can be found here for printing and sharing. Join the conversation about this on Connect to engage with other facilities.

Introduction

The Global Aquaculture Alliance (GAA) is committed to advancing employee health and safety and dedicated to supporting Best Aquaculture Practices (BAP) certified facilities during the COVID-19 pandemic. The following guidance is intended to act as a resource for seafood processing facilities seeking best practices to keep their employees healthy and limit the exposure to and the spread of COVID-19. While the objective of this guidance is to protect employees, this is also the most effective way to reduce the risk of contamination of food products or packaging.[1] Although the measures described are particularly aimed at factories where employees work in close proximity to one another, many of the principles can also be applied in other work environments.

This guidance outlines general principles; however, GAA acknowledges that information related to the coronavirus is constantly evolving, and the circumstances for each facility may differ. Please refer to international, national, and local government resources for the latest information and policies related to COVID-19.

It should be noted that the term COVID-19 used throughout this document refers to the disease caused by a virus known scientifically as the “severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2).” According to the Centers for Disease Control and Prevention (CDC), symptoms of COVID-19 may appear in as few as 2 days or as long as 14 days after exposure.[2] Here are three primary routes of transmission: 1) contact with respiratory droplets (> 5 microns in diameter) from an infected person in close proximity, 2) touching contaminated surfaces and then touching one’s nose, mouth, or eyes, and 3) exposure to aerosols (expired microdroplets less than 5 microns in diameter) that can remain suspended in the air for up to 10 minutes and drift several meters.[3],[4]

Step 1. Identify measures to protect workers and reduce the risk of transmission

It is important to stay informed of guidance from international, national, and local health agencies, and consider how to incorporate these recommendations and resources into workplans. Plans should address the levels of risk associated with the worksite and tasks being performed. Social distancing and the use of personal protective equipment are strongly recommended. The CDC released interim guidance on, “Protecting Seafood Processing Workers from Covid-19” that outlines risks for seafood processing workers including distance between workers, duration of contact, type of contact, and communal housing (see: https://www.cdc.gov/coronavirus/2019-ncov/community/guidance-seafood-processing.html.)

All employees should be trained in identification of symptoms, in implementation of all policies that are developed to reduce exposure, and in job-specific strategies to reduce transmission of COVID-19.

The facility should also educate employees on the different methods of transmission for Covid-19 and encourage employees to employ safe practices outside of the workday.

Facilities should conduct an employee COVID-19 contamination workplace hazard risk assessment for all onsite facility employees, based on proximity/contact/common space requirements for each position.

The facility should appoint one team member and an appropriate backup per shift (2 total per shift), who are to be the only persons visually examining employees prior to entering the facility for symptoms via a touchless thermometer aimed at the forehead only.

Social Distancing

Social distancing can help prevent the spread of communicable diseases by limiting person-to-person contact.[5] The key principle is to implement minimum spacing (at least 6 feet/2 meters distance) between employees, which may require modifying the work space or increasing the number of shifts to reduce employee crowding.[6] Any reasonable efforts the facility can make to reduce employee density/crowding should be made, including but not limited to allocating employees to work remotely where duties permit, scheduling multiple shifts for onsite employees, alternating offsite/onsite working days and other efforts in order to reduce employee crowding, density, and mitigate the effected working population of any potential outbreak.

Breaks should be staggered to avoid overcrowding in the lunchroom, or multiple lunch areas should be created.

Outdoor spaces should be utilized where possible to reduce crowding and enhance air circulation.

Visual cues (posters, signs, etc.) should be used to remind workers of social distancing measures. Add additional clock in/out stations, if possible, that are spaced apart, to reduce crowding in these areas. Consider alternatives such as touch-free methods or staggering times for workers to clock in/out.

Personal Protective Equipment

Personal Protective Equipment (PPE) may help slow the spread of COVID-19 if used correctly. The CDC has provided guidelines on how to properly put on and take off PPE.[7]

Printable posters demonstrating effective use and removal of personal protective equipment are available at this link.

Masks or cloth face coverings should be provided to all onsite employees[8]

Masks shall not be exchanged between workers

Masks must either be single-use only and disposed safely immediately following shift; OR washable and sanitarily washed between shifts in compliance with any local laws and regulations

When selecting PPE, consider factors such as function, fit, decontamination ability, and disposal. Sometimes, when PPE will have to be used repeatedly for a long period of time, a more expensive and durable type of PPE may be less expensive overall than disposable PPE. Each employer should select the combination of PPE that protects workers specific to their workplace. (OSHA)

N95 filtering facepiece respirators are recommended for health care providers and may be in limited supply. Other types of acceptable respirators include: a R/P95, N/R/P99, or N/R/P100 filtering facepiece respirator; an air-purifying elastomeric (e.g., half-face or full-face) respirator with appropriate filters or cartridges; powered air purifying respirator (PAPR) with high-efficiency particulate arrestance (HEPA) filter; or supplied air respirator (SAR).[9]

Respirator mask codes 

Letter meaning & Number meaning

N: Not oil resistant 95: Removes 95% of all particles at least 0.3 microns in diameter

R: Resistant to oil 99: Removes 99% of all particles at least 0.3 microns in diameter

P: Oil proof 100: Removes 99.97% of all particles at least 0.3 microns in diameter

For example:  An “N95” mask code means the mask is ‘not resistant to oil’ (N), and removes 95% of all particles at least 0.3 microns in diameter

All types of PPE must be:

Selected based upon the hazard to the worker.

Properly fitted and periodically refitted, as applicable (e.g., respirators).

Consistently and properly worn when required.

Regularly inspected, maintained, and replaced, as necessary.

Properly removed, cleaned, and stored or disposed of, as applicable, to avoid contamination of self, others, or the environment.

Workers who need to use protecting clothing and equipment must be trained by a properly qualified supervisor concerning how to put it on, use/wear it, and take it off correctly, including in the context of their current and potential duties. Training material must be easy to understand and available in the appropriate language and literacy level for all workers.

Air Ventilation and Disinfection

Given the increasing evidence that Covid-19 can be transmitted by aerosols, enhanced ventilation in the workplace and common areas is important to reduce the spread of the virus in addition to social distancing and other protective measures. Increasing existing ventilation (outdoor/indoor change rate), air filtration through HEPA air purifiers, and increasing the exchange of fresh outdoor air into the facility is critical. Increasing circulation may be helpful as long as the facility is bringing in new outdoor air.

Ventilation outlets such as windows or skylights shall be opened to enhance circulation of fresh air, as studies show viral aerosols can linger in air.[10]

Where increased ventilation is not possible, Covid-19 in aerosols can be destroyed using germicidal ultraviolet (UV) radiation in the wavelength range of 200-300 nm (UV-C). Lamps can be installed in HVAC systems of buildings or in the upper area of rooms separated from the work space by louvers (see Figures 1 and 2).[11],[12] Portable units can also be installed in areas not receiving adequate air flow.  To assure safety of workers from damaging UV rays, only professional engineered UV systems should be installed.  Recent advances in development of transparent conductors in the UV spectra are expected to yield cheaper and more efficient UV disinfection systems.[13],[14]

Step 2. Implement robust prevention methods

It is important to implement robust sanitation practices to eliminate and reduce the spread of Covid-19. Employee hygiene and workplace sanitation are essential to preventing an outbreak and keeping everyone safe.

Workplace Sanitation

The Center for Disease Control recommends the following practices regarding workplace sanitation:[15]

Provide workers access to soap, clean running water, and single use paper towels for handwashing.

Provide a sanitary trash receptacle that does not require touching to dispose of wastes, used wipes and paper towels, etc. (OSHA)

Frequently clean and disinfect commonly touched surfaces such as door handles for entry and exit of facilities, shared bathroom facilities, etc.

Provide alcohol-based hand sanitizers containing at least 60% alcohol if soap and water are not immediately available.

Place hand sanitizers in multiple locations to encourage hand hygiene. If possible, choose hand sanitizer stations that are touch-free.

Consider other workplace programs to promote personal hygiene, such as: building additional short breaks into staff schedules to increase how often staff can wash their hands with soap and water or use hand sanitizers with at least 60% alcohol; providing tissues and no-touch trash receptacles for workers to use; and educating workers that cigarettes and smokeless tobacco use can lead to increased contact between potentially contaminated hands and their mouth, and that avoiding these products may reduce their risk of infection.

Encourage workers to wear gloves as appropriate.

Discourage workers from touching their faces, eyes, mouth, nose, or body where possible after hand sanitizing or donning of gloves.

Disinfect and clean workspaces: clean and disinfect all areas such as offices, bathrooms, common areas, shared electronic equipment routinely.

Provide essential personnel who may be exposed while working away from fixed facilities with alcohol-based hand rubs containing at least 60% alcohol for decontamination in the field (OSHA)

Consider establishing alternating days or extra shifts that reduce the total number of employees in a facility at a given time, allowing them to maintain distance from one another while maintaining a full onsite work week. (OSHA)

Minimizing contact among workers, clients, and customers by replacing face-to-face meetings with virtual communications and implementing telework if feasible. (OSHA)

The use of commercial fogging technology is encouraged to reduce the presence of the virus. Fogging machines disperse chemical disinfectants to decontaminate large areas and equipment. They should be used after all surfaces have been cleaned and only after the work shift has ended. It is important to follow national and local legislation for proper application of approved disinfectants. The U.S.

Environmental Protection Agency has approved a list of cleaners for COVID-19 available at this link.

Step 3. Develop policies for employee wellness, sick leave, and screening visitors

Employee Wellness and Sick Leave

Workers should not report to work nor be encouraged to report to work if they appear sick or are experiencing the symptoms outlined on the following CDC website.

Mandatory temperature checks of all workers should be conducted prior to starting their shifts via a touchless thermometer.

Any worker whose temperature exceeds 100.4 degrees F cannot be allowed to work that day and must be sent to an authorized COVID-19 testing facility to be tested. If positive they must self-isolate until a qualified healthcare provider has confirmed that their test results for COVID-19 are negative.

If an employee tests positive, the facility should conduct ‘contact-tracing’ of any employees who have worked within close proximity to the COVID-positive employee, and arrange COVID-19 testing for those employees working within close proximity to the COVID-positive employee.

Encourage sick workers to self-isolate and contact a healthcare provider;

Provide workers information on the facility’s return-to-work policies and procedures; and

Inform human resources, employer health unit (if in place), and supervisor (so worker can be moved off schedule during illness and a replacement can be assigned, if needed).

Any workers confirmed to have COVID-19 who have symptoms and have stayed home (home isolated) should not return to work until they have met the criteria to discontinue home isolation (https://www.cdc.gov/coronavirus/2019-ncov/hcp/disposition-in-home-patients.html), and have consulted with their healthcare providers and state and local health departments.

Reassign vulnerable workers to other duties wherever possible.

Screening Visitors

Post signs at all entrances requesting all onsite personnel (including any Extremely Essential Onsite Visitors) to immediately report symptoms of respiratory illness on arrival. (OSHA)

The only onsite facility visitors permitted should be considered “Extremely Essential Visitors” (EEV) and all meetings requiring Non-Essential Visitors (NEV) should be conducted offsite.

Examples of Extremely Essential Onsite Visitors (EEV): inspectors, legally required persons, waste management and disposal personnel, cleaning and maintenance contractors.

Examples of Non-Essential Visitors (NEV): sales meetings, vendors of information technology, new employee interviews, contractors whose jobs are able to be conducted offsite, such as advisors, financial analysts, and parties to any meeting which is able to be conducted off site.

The facility should keep a Security Register Logbook where all non-onsite visitors (including Extremely Essential Onsite Visitors) should register their Name, Date, Time of Entry and Time of Exit upon entering and exiting the facility in order to enhance contact-tracing should any visitor or employee test positive for COVID-19.

The Security Register Logbook should be kept at the facility’s main entry area where one employee shall be appointed to maintain security and assurance of company biosecurity policies. The Front Entry posted employee may also be authorized to visually scan all EEV visitors for symptoms and take the temperature of EEV visitors via a touchless thermometer.

If any EEV shows symptoms, this visitor must be refused, and the incident logged in the Security Register Logbook.

Where possible, any EEV performing a task which allows the EEV to remain in their vehicle and call a facility representative to take delivery of the service outside the facility building must remain in their vehicle and the employee taking delivery to log that the EEV stayed inside the vehicle during the visit.

Where possible, physical contact between EEV and onsite employees must be reduced or cancelled during the COVID-19 outbreak.

Shared Experiences from BAP Producers

The following are examples of experiences from BAP facilities:

Facilities have placed document delivery boxes in locations outside the facility (similar to a mail box nailed to an outside wall) where delivery slips, visitor logs, and any paperwork which is necessary to be exchanged can be kept, so that anyone whose responsibilities do not involve entering a physical building can be denied entry.

Facilities have required delivery truck drivers to remain in their vehicles at all times, including during any necessary sanitation of the cargo hold of the vehicle, to mitigate contact between offsite and onsite persons.

Facilities have allocated many documentation-oriented personnel or those whose jobs may be performed remotely work remotely from home where possible to reduce crowding and/or possible transmission at worksites.

Facilities have assigned worker crews to limit their contact to a smaller number of physical workstations, and prohibited mingling of workers from different workstations.

Facilities have acquired new chemicals for cleaning the surfaces of the office buildings, labeled those chemicals properly, trained employees in their use, and updated material safety data sheets to include these chemicals.

Employee testing before they were able to live in onsite housing – in one example, 29 employees were screened and one was found to be positive and put in quarantine.

Facilities have created cross-functional teams to discuss and implement strategies to reduce the spread of Covid-19.

Common areas have been equipped with EPA Registered aerosol for post-cleaning sanitation and nightly fogging technology is being used.

Plastic separators are being fabricated and installed in areas of the facility where social distancing is challenging or inadequate.

Break Room seating has been reduced to designated seats at 6-foot intervals, with signage and monitoring.

Lines have been painted in the parking lot to separate Employees while awaiting temperature screening.

Breaks and Lunches have been staggered to reduce the amount of people in common areas at any given time.

Have tightened policies about visitors after notification that a confirmed COVID-19 passenger had been on the same plane as the visitor. As a result, everyone at the plant who had been in contact with that visitor was required to quarantine for 14 days.

Annex 1: Sample Visitor Screening Form