{"id":10302,"date":"2020-09-16T09:00:23","date_gmt":"2020-09-16T07:00:23","guid":{"rendered":"https:\/\/anafric.es\/guide-for-the-prevention-and-control-of-covid-19-in-the-meat-industry\/"},"modified":"2020-09-16T09:00:23","modified_gmt":"2020-09-16T07:00:23","slug":"guide-for-the-prevention-and-control-of-covid-19-in-the-meat-industry","status":"publish","type":"post","link":"https:\/\/anafric.es\/en\/guide-for-the-prevention-and-control-of-covid-19-in-the-meat-industry\/","title":{"rendered":"Guide for the prevention and control of covid-19 in the meat industry"},"content":{"rendered":"<p>The ministries of Labor, Agriculture, Fisheries and Food, together with the Spanish Agency for Food Safety and Nutrition (AESA A) and different scientific societies have prepared a guide for the prevention and control of covid-19 in the meat industry. It is a guide based on scientific evidence that allows guaranteeing food safety, protecting the health and safety of all people who work in the food industry.<\/p>\n<p>Some basic information to keep in mind:<\/p>\n<p><strong>Before going to work.<\/strong><\/p>\n<ul>\n<li>Symptoms: watch for cough, fever, shortness of breath. You should not go to work until a medical evaluation has been performed. You should not go to work until you confirm that there is no risk of contagion for the person or for others.<\/li>\n<li>If you have been in contact with a person who may have been infected, do not go to work.<\/li>\n<li>Occupational risks will prepare a report that certifies the temporary disability and the primary care services will trace the contacts.<\/li>\n<\/ul>\n<p><strong>Transport and mobility.<\/strong><\/p>\n<ul>\n<li>The mask is mandatory. Use the mobility options that best guarantee the space of 1.5 meters of safety distance.<\/li>\n<li>If you use a bike, motorcycle, or walk to work, wear a mask.<\/li>\n<li>Public transport is used, mandatory mask.<\/li>\n<li>If a private or company-provided vehicle is used, two people may move for each row of seats.<\/li>\n<li>In vehicles with cabins or vans, only two people can travel.<\/li>\n<li>In company buses, there will be distance between passengers, a mask will be used and there will be daily cleaning and disinfection.<\/li>\n<\/ul>\n<p><strong>Organizational measures<\/strong><\/p>\n<ul>\n<li>Workers especially sensitive to coronavirus infection will be evaluated and prevention and protection measures will be increased.<\/li>\n<li>Workers will be made aware of the importance of communicating symptoms as soon as possible.<\/li>\n<li>Entry and exit zones will be established<\/li>\n<li>Staggered entry and exit times will be promoted.<\/li>\n<li>There will be informational posters on hand hygiene and respiratory prevention measures.<\/li>\n<li>Teleworking will be promoted.<\/li>\n<li>Shifts of workers will be established where they are always the same number and composition.<\/li>\n<li>Hygienic measures will be reinforced to minimize cross contamination.<\/li>\n<li>All the above measures will also be fulfilled in common areas (warehouses, toilets, changing rooms, dining rooms).<\/li>\n<li>Pedal sinks in common areas.<\/li>\n<li>Access by outsiders will be prevented.<\/li>\n<\/ul>\n<p><strong>Training and information on preventive measures<\/strong><\/p>\n<ul>\n<li>Establish communication channels and what to do when cases appear.<\/li>\n<li>Use of posters and signage with a simple image and understandable language.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>General hygiene measures<\/strong><\/p>\n<ul>\n<li>Frequent hand washing with soap and water.<\/li>\n<li>Maintain a supply of disposable tissues, water, soap, hydroalcoholic gel and PPE<\/li>\n<li>Coughing and sneezing into the mask<\/li>\n<li>Avoid touching your eyes, mouth and nose.<\/li>\n<\/ul>\n<p><strong>Cleaning, disinfection and ventilation<\/strong><\/p>\n<ul>\n<li>Ensure daily cleaning and disinfection of workplaces and means of transportation. This will intensify depending on the use.<\/li>\n<li>Daily cleaning and disinfection of surfaces, handles, knobs, railings, buttons, toilets, rest areas, changing rooms, dining rooms, self-vending machines and water fountains.<\/li>\n<li>The protection of the cleaning personnel must be ensured.<\/li>\n<li>Increase air renewal in work spaces on a daily basis.<\/li>\n<\/ul>\n<p><strong>Waste management<\/strong><\/p>\n<ul>\n<li>Bins should be available at all points where they are needed.<\/li>\n<li>It is recommended that tissues be deposited in a pedal-operated, lidded bin.<\/li>\n<li>The personal hygiene material goes to the remainder fraction.<\/li>\n<\/ul>\n<p><strong>Collaboration with the Labor Inspection and the SS<\/strong><\/p>\n<ul>\n<li>Joint visits to the companies can be planned to prepare the corresponding reports.<\/li>\n<li>The company must collaborate.<\/li>\n<\/ul>\n<p><strong>Management of sick workers, close contacts or especially sensitive<\/strong><\/p>\n<ul>\n<li>It must be ensured that anyone who develops suspicious symptoms of COVID-19 and \/ or has a diagnosis of a confirmed case of COVID-19 can effectively isolate themselves from other workers. In case of living with other workers in the meat industry, the worker will be isolated in a single room and will wear a mask.<\/li>\n<li>If the accommodation does not allow this type of isolation, an alternative will be sought for the isolation and quarantine of these workers.<\/li>\n<\/ul>\n<p><strong>Temporary disability<\/strong><\/p>\n<ul>\n<li>In order to protect public health, they are considered, on an exceptional basis, a situation assimilated to an accident at work.<\/li>\n<li>The health service of the occupational risk prevention service will prepare the report so that the indication of temporary disability (IT) is accredited, in order to facilitate the attention services.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Los ministerios de Trabajo, de Agricultura Pesca y Alimentaci\u00f3n, conjuntamente con la Agencia Espa\u00f1ola de Seguridad Alimentaria y Nutrici\u00f3n (AESA A) y diferentes sociedades cient\u00edficas han elaborado una gu\u00eda para la prevenci\u00f3n y control del covid-19 en la industria c\u00e1rnica. Se trata de una gui\u00f3a basada en evidencias cient\u00edficas que permite garantizar la seguridad de los alimentos, proteger la salud y la seguridad de todas las personas que trabajan en la industria alimentaria.\u00a0<\/p>\n","protected":false},"author":2,"featured_media":4542,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[123,999,171,148,173,254],"tags":[100,151,116,101],"class_list":["post-10302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anafric","category-carne-ty-salud","category-collaborators-partners","category-covid19","category-meat-companies","category-promocion","tag-anafric","tag-covid19","tag-empresa-colaboradora","tag-empresas-carnicas"],"acf":[],"_links":{"self":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/10302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/comments?post=10302"}],"version-history":[{"count":0,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/10302\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/media\/4542"}],"wp:attachment":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/media?parent=10302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/categories?post=10302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/tags?post=10302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}