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NATIONAL
STEERING COMMITTEE FOR COVID-19 PREVENTION AND CONTROL
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SOCIALIST
REPUBLIC OF VIETNAM
Independence - Freedom - Happiness
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No. 2194/QD-BCDQG
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Hanoi, May 27,
2020
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DECISION
ON
GUIDELINES FOR COVID-19 PREVENTION AND INFECTION RISK ASSESSMENT IN WORKPLACES
AND WORKER DORMITORIES
HEAD OF NATIONAL STEERING COMMITTEE FOR COVID-19
PREVENTION AND CONTROL
Pursuant to the Law on Prevention and Control of
Infectious Diseases dated November 21, 2007;
Pursuant to the Law on Occupational Safety and
Hygiene dated June 25, 2015;
Pursuant to the Government’s Decree No.
101/2010/ND-CP dated September 30, 2010 on guidelines for Law on Medical
Examination and Treatment in terms of implementation of isolation measures,
enforced isolation measures and specific anti-epidemic measures during epidemic
period;
Pursuant to the Prime Minister’s Decision No.
170/QD-TTg dated January 30, 2020 on establishment of National Steering
Committee for Covid-19 Prevention and Control;
Pursuant to the Prime Minister’s Decision No.
56/2010/QD-TTg dated September 16, 2010 stipulating competence in establishment
of steering committees for epidemic prevention at all levels and organizational
structure and operation thereof;
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HEREBY DECIDES:
Article 1. Promulgated together with this Decision are the guidelines
for COVID-19 prevention and infection risk assessment in workplaces and worker
dormitories (hereinafter referred to as “Guidelines”).
Article 2. The Guidelines have 2 parts:
1. Part 1. Guidelines for COVID-19 prevention in
workplaces and worker dormitories applicable nationwide.
2. Part 2. Guidelines for COVID-19 infection risk
assessment in business establishments applicable nationwide
Article 3. This Decision takes effect from the date on which it is
signed and supersedes Official Dispatch No. 1133/BYT-MT dated March 09, 2020 by
the Ministry of Health introducing guidelines for COVID-19 prevention at
workplaces and in worker dormitories; Official Dispatch No. 2002/BYT-MT dated
April 10, 2020 by the Ministry of Health on grouping and disinfection upon
identification of confirmed COVID-19 cases at workplaces and Official Dispatch
No. 490/BYT-MT dated February 06, 2020 by the Ministry of Health on
recommendations for COVID-19 prevention at workplaces.
Article 4. Members of National Steering Committee for COVID-19
Prevention and Control, Ministers, heads of ministerial-level agencies, heads
of Governmental agencies and Chairpersons of People’s Committees of provinces
and central-affiliated cities shall implement this Decision./.
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P.P. HEAD OF COMMITTEE
STANDING DEPUTY HEAD OF COMMITTEE
Do Xuan Tuyen
Deputy Minister of Health
GUIDELINES
FOR
COVID-19 PREVENTION AND INFECTION RISK ASSESSMENT IN WORKPLACES AND WORKER
DORMITORIES
(Enclosed with Decision No.
…/QD-BCDQG dated …/…/ 2020 by National Steering Committee for COVID-19
prevention and control)
PART 1
GUIDELINES FOR COVID-19
PREVENTION IN WORKPLACES AND WORKER DORMITORIES
I. SCOPE AND REGULATED ENTITIES
1. Scope
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- Dormitories or centralized accommodations for
workers are hereinafter referred to as dormitories.
- These Guidelines are not applicable to healthcare
establishments. Healthcare establishments shall adhere to Decision No.
468/QD-BYT dated February 19, 2020 on guidelines for infection prevention and
control for COVID-19 acute respiratory disease in healthcare establishments.
2. Regulated entities
2.1 Regulated groups
- Employees, employers and dormitory management
boards.
- Contractors, providers of raw materials,
services, meals, etc. for establishments and dormitories.
- Healthcare units and healthcare workers in
establishments (hereinafter referred to as “health officials”).
2.2 Groups of workers whose occupations pose high
risk of infection
- Health officials, police, military personnel and
officials involved in supervision, isolation, testing or response to or
prevention and control of COVID-19.
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- Officials and workforces at border checkpoints
(Customs staff, goods inspectors, border guards; aviation security forces,
technicians, ground staff; maritime administration staff, pilotage service
providers, ship agents; border health quarantine staff, animal quarantine
staff, plant quarantine staff; healthcare units at border checkpoints).
3. Some definitions
- Minimal safe distance and use of facemasks are
provided for by regulations of the Government or National Steering Committee
for COVID-19 Prevention and Control.
- Hand washing means washing hands with clean water
and soap for at least 30 seconds or use of a hand sanitizer.
- Hand sanitizers must contain at least 60% alcohol
or antibacterial active ingredients stipulated by the Ministry of Health.
- A confirmed case is a case testing positive for
SARS-COVI-2. First-hand contacts are those who have close contact with a
confirmed case. Second-hand contacts are those who have close contact with a
first-hand contact.
II. RESPONSIBILITIES OF WORKERS
1. Before coming to the workplace
General guidelines for staying at home/in
dormitories
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- Prepare all personal items necessary for working
time and business trips such as (clean) drinking water and cup for personal
use; tissue papers, face masks, gloves, hand sanitizer if water and soap are
not available at the workplace; wear own work clothes, use separate garbage
bags (if needed), etc.
- Monitor own health daily (temperature check). If
suffering from fatigue, fever, cough, throat pain or breathing difficulty,
proactively stay home or in dormitory, do not go to work or go on a business
trip, inform the manager and perform the following tasks:
+ If staying home, wear face mask, self-isolate in
a separate and well-ventilated room, keep a distance of at least 02 meters from
others. Call the hotline of the Department of Health or Ministry of Health
(phone number: 1900 3228 or 1900 9095) for advice and, if necessary, visit the
nearest healthcare establishment for examination and treatment. Practice
personal hygiene as recommended by the Ministry of Health. Use a separate set
of personal items such as cup, bowl, chopsticks, etc. Discard used face masks,
tissue papers, leftover food and disposable food containers in a separate
garbage bin with lid or in bags, which shall be properly tied and disposed of
according to guidelines from health authorities. Avoid public transit and
crowded places. Proactively update employer on health condition and examination
results.
+ If staying in dormitory, inform the dormitory
management board to have the guidelines provided for in Section VI, Part I and
Appendix 6 of these Guidelines implemented.
- Do not go to work if being placed under medical
quarantine according to regulations from National Steering Committee for
COVID-19 Prevention and Control.
- Seriously adopt recommendations concerning
COVID-19 prevention and control from the Government, National Steering
Committee and Ministry of Health such as avoiding unnecessary travel, wearing
face mask when going out, keeping a safe distance and refraining from gathering
in public spaces.
1.2. For workers on business trips to risk areas
Besides the abovementioned general guidelines,
these workers should:
- View information on COVID-19 situation and risk
areas on the Ministry of Health’s web portal http://ncov.moh.gov.vn to
weight the benefits and risks of the business trip.
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- Obtain information on COVID-19 and COVID-19
preventive measures from local health officials/health authorities.
1.3. Noteworthy points for medical quarantine at
home, in accommodations and in dormitories according to guidelines from
National Steering Committee for COVID-19 Prevention and Control
- Comply with the quarantine order and duration
thereof. Stay in a separate room or sleep on a separate bed if another room is
not available. The bed should be at least 2 meters away from other beds.
- Self-take temperature at least twice a day
(morning and afternoon) and record such temperature and general health
condition in the daily health tracking form.
- Avoid leaving the quarantine room, meeting family
members or other people face to face; monitor own health; ensure personal
hygiene, wear face masks as per regulations and regularly wash hands.
- Report temperature and health condition to the
in-charge commune-level health official or in-charge official twice a day
(morning and afternoon).
- Immediately inform in-charge commune-level health
official if having fatigue, fever, cough, throat pain or difficulty breathing.
- Do not leave the house, accommodation or dormitory
without permission.
- Discard used face masks, handkerchiefs, tissue
papers, leftover food and disposable food containers in separate garbage bags
and leave them in a corner of the quarantine room to have them collected and
disposed of as regulated.
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- Ensure that the quarantine room is well
ventilated and prioritize fans over air-conditioners. Regularly clean and
disinfect the room, especially frequently touched surfaces and the bathroom.
Minimize number of items in the room.
2. At workplace
2.1. General guidelines for workers
- Wear face mask and keep a safe distance at
workplace, in meetings, during meal breaks and in public spaces in
establishments in compliance with regulations of the Government or National
Steering Committee for COVID-19 Prevention and Control. Put up partitions
between workstations (if possible).
- Increase use of remote communications equipment
to minimize face-to-face contact.
- Wash hands frequently. Wash hands before working,
after breaks, before and after a meal and after restroom use. Disinfect hands
with hand sanitizer before touching doorknobs, elevator buttons, etc.
- Cover nose and mouth when coughing or sneezing,
preferably with a towel or handkerchief, or with the front of the elbow to
prevent respiratory fluids from spreading in the air. Discard used tissue
papers in a tightly closed bag, put the bag in the correct garbage bin and wash
hands.
- Avoid touching eyes, nose and mouth with hand to
avoid infection. Do not spit in workplaces.
- Keep body warm, maintain healthy habits such as
mid-shift exercising, actively exercising; eat cooked food, drink boiled water
and have a balanced diet. Do not share personal items such as cups, bottles,
handkerchiefs, etc.
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- Do not gather during breaks, lunch breaks, etc.
- If finding themselves or a coworker/customer
suffering from fatigue, fever, cough, throat pain or breathing difficulty or is
a confirmed case or a first-hand or second-hand contact, avoid coming into
contact with other people or asking the coworker/customer to avoid coming into
contact with other people and notify the manager and/or health official at the
workplace to have the guidelines in Sections VI and VII, Part I of these
Guidelines implemented.
- Do not discriminate against persons who have
undergone medical quarantine or have taken business trips to risk areas or have
recovered from COVID-19 at the workplace.
2.2. For workers whose occupations pose high
risk of infection
Besides the abovementioned general guidelines,
these workers should:
- Wear suitable gloves to avoid unnecessary
contact. However, these workers should wash their hands immediately after
removing the gloves and change into a new pair of gloves when coming into
contact with potentially contaminated surfaces. If not wearing gloves, wash
hands frequently and dry hands with disposable tissue papers or hand towels.
- Use personal protective equipment (including face
mask, goggles, headwear and gloves) when coming into contact with suspected
cases.
- Drivers of public transport vehicles and
ride-hailing drivers should open the vehicle's door for their passengers (if
possible).
- Do not trade, touch or transport wild animals.
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Besides the abovementioned general guidelines
(Sections 2.1 and 2.2), these workers should:
- Comply with regulations on COVID-19 prevention
and control from the local government of the business trip’s destination.
- Wash hands frequently and maintain personal
hygiene when coughing and sneezing. Keep a distance of at least 02 meters from
people sneezing or coughing.
- During the trip, if suffering from fatigue,
fever, cough, throat pain or breathing difficulty, wear face mask, avoid
meeting other people, inform manager, call the hotline of the Department of
Health or Ministry of Health (phone number: 1900 3228 or 1900 9095) for advice
and, if necessary, visit the nearest healthcare establishment for timely
treatment.
3. End of working hours
3.1. Maintaining hygiene to prevent infection
- Clean up, discard bags containing used tissue
papers, face masks and other items in the correct garbage bin and wash hands.
- Do not wear work clothes, shoes and boots back
home or back to the dormitory. Put worn clothes and other items (reusable face
masks and gloves) in a tightly closed bag and wash them after each shift.
3.2. After completing a business trip to a risk
area
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- If developing fatigue, fever, cough, throat pain
or breathing difficulty, wear face mask, avoid meeting other people, call the
hotline of the Department of Health or Ministry of Health (phone number: 1900
3228 or 1900 9095) for advice and, if necessary, visit the nearest healthcare
establishment for guidance and strict quarantine in a healthcare establishment.
Inform the manager or/and health official of the workplace to inform those who
have come into close contact with the worker at workplace, who shall
self-monitor their health and visit a healthcare establishment if necessary.
4. Tell their coworkers, family and
community about measures against COVID-19. Do not spread unofficial or
unverified information.
5. Seriously make electronic health
declarations and regularly give an update on their health conditions according
to guidelines from the Ministry of Health.
6. Take all measures against COVID-19
provided for in these Guidelines and fully comply with regulations and
requirements from their employer. Actively participate in environmental clean-up
tasks and COVID-19 prevention tasks at the workplace and in the community.
* COVID-19 prevention tasks to be performed by
workers are provided for in Appendix 2 of these Guidelines.
III. RESPONSIBILITIES OF
EMPLOYERS AND DORMITORY MANAGEMENT BOARDS
1. Establish a steering committee for COVID-19
prevention and control at workplace and in the dormitory, which shall
consist of the employer, representatives of healthcare and human resources
departments/units, the trade union/employee representative body, occupational
health and safety body, etc. The healthcare unit shall be the standing body of
the steering committee and take charge in advising, assigning tasks,
formulating plans for COVID-19 prevention at workplace, etc. The trade
union/employee representative body shall cooperate in inspecting and
supervising task performance; raising employee’s awareness; report difficulties
and provide benefits for workers.
2. Communicate with the provincial center
for disease control and prevention/preventive medicine center via a
communication channel or the hotline of the Department of Health or Ministry of
Health (phone number: 1900 3228 or 1900 9095).or another health authority
according to regulations of the local government.
3. Assign officials in charge of COVID-19 prevention
tasks at workplace and in the dormitory and publish their contact
information (name and phone number).
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4.1. The plan shall be formulated based on results
of the COVID-19 infection risk assessment of the business establishment or
assessment of to-do tasks listed in from Appendix 02 to Appendix 06 enclosed
therewith.
4.2. Contents of the plan shall include to-do
tasks; in-charge persons, plan launching time; persons in charge of inspection
and supervision; and funding for the plan. A map of risk areas at workplace or
in the dormitory shall be prepared. The plan must be regularly inspected and
evaluated during implementation for suitable revision.
The plan must include a scheme for handling and
room arrangement for temporary quarantine imposed upon workers having fatigue,
fever, cough, throat pain or breathing difficulty; or upon confirmed
cases and first-hand or second-hand contacts at the workplace or in the
dormitory. Suitable personnel and funding shall be allocated for plan
implementation.
The scheme for arrangement of a centralized
quarantine zone at workplace or in the dormitory shall be formulated in
accordance with guidelines from the National Steering Committee for COVID-19
Prevention and Control upon request.
5. Do not allow unauthorized persons to enter
the workplace/dormitory. If a person needs to enter the
workplace/dormitory, a security guard shall record the personal information and
health condition of the visitor (guest) and the host, meeting location and
meeting time into the logbook and prevent the guest from entering unrelated
areas. If possible, arrange a separate area for receiving guests. Guests
entering the workplace/dormitory must have their temperature taken, wear face
masks and wash their hands. Place a “Temperature check, face masks and hand
washing are required to enter" sign at the entrance.
6. Assign sufficient personnel at the entrance to
check workers’ temperature and ensure workers keep a minimal safe distance away
from each other at the entrance and at shift start and end. This requirement
may be subject to change depending on the current COVID-19 situation.
7. Review and change work arrangements at
workplace to comply with social distancing requirements.
8. Meetings, conferences, events and mass
gatherings shall take place virtually, otherwise the guidelines provided
for in Appendix 1 of these Guidelines must be implemented.
9. Allow workers to work from home or provide
flexible shift schedule (if possible). Encourage workers to have
discussions, work or hand over to the next shift virtually via the phone,
online webinar software, other means of social communications, Email, etc.
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11. Ensure the environment at the
establishment/on vehicles/in the dormitory is cleaned and disinfected according
to the guidelines in Section V, Part I of these Guidelines. Ensure there are
sufficient clean water for consumption and daily activities 24/24 and
sufficient restrooms as regulated.
12. Enhance ventilation at the workplace by
increasing ventilation or opening windows, doors or using fans. Regularly
clean the ventilation system, fans and air conditioners.
13. Place sufficient waste containers with lids at
convenient locations. Ensure there are adequate equipment and chemicals for
workplace and dormitory cleaning and disinfection.
14. Establishments with a receptionist,
aviation, customs and/or banking unit(s), services area(s), etc. visited by
many shall put up transparent partitions; provide face masks and gloves and
instructions for use thereof for workers; and equip hand sanitizer at points of
meeting/transaction.
15. For public transport vehicles and
ride-hailing vehicles, it is encouraged to install a partition between the
driver and the passengers and increase ventilation by opening windows.
16. Tighten control over food safety at the
establishment/in the dormitory for workers.
- Meal providers must have their health monitored
and comply with hygiene requirements such as temperature check, daily health
declaration, and wearing face mask and gloves when working.
- Breaks/Lunch break shall be split into shifts.
Provide individual meal portions. Avoid having too many people in the
cafeteria/eating area at the same time, and avoid sitting opposite to each
other or talking during mealtime. Leave after finishing the meal to avoid
unnecessary contact.
- Practice social distancing during mealtime, and
have workers sit diagonally to each other depending on the current COVID-19
situation. It is encouraged to install partitions between seats.
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- Take measures to minimize use of cash or meal
tickets to pay for meals.
17. Regulations on worker transportation:
- Number of passengers on a worker transport
automobile is provided for by guidelines on social distancing on transport
vehicles from the Ministry of Transport.
- Install cameras on the automobile (if possible).
Natural ventilation in the automobile is preferred. Provide hand sanitizer on
the automobile.
- Take passengers’ temperature and request
passengers to disinfect their hands before entering the automobile and wear
face masks during the whole trip.
- Draw up or manage passenger list or manage the
passengers by transit pass. It is encouraged to allocate the same passengers to
one automobile.
- Clean and disinfect the automobile before/after
each trip.
18. Request providers of raw materials for
business operations and services (food, meal providers, environmental cleaning
and disinfection, etc.) to make a commitment on compliance with regulations on
COVID-19 prevention and strictly monitor such compliance.
19. If finding a worker/customer suffering from
fatigue, fever, cough, throat pain or breathing difficulty at the workplace or
a confirmed case or a first-hand or second-hand contact, implement the
guidelines in Sections VI and VII, Part I of these Guidelines. For
establishments with an infirmary or health station at workplace, arrange for a
separate way for any worker suffering from fatigue, fever, cough, throat
pain or breathing difficulty to visit the infirmary or health station for
examination and advice and announce such arrangement publicly.
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21. Disseminate COVID-19 prevention measures
to workers and customers (if any). Put up posters and notices with instructions
on COVID-19 prevention in public places (shared areas at workplace, in the
cafeteria and restrooms, at ATMs) and on transport vehicles for
workers/customers to read and follow. Promulgate the employer’s regulations on
COVID-19 prevention and impose sanctions against violations against such
regulations. Promptly provide adequate and accurate information for workers to
avoid unnecessary worries.
22. Fully implement these Guidelines. Assign
personnel to inspect and monitor compliance with regulations on COVID-19
prevention at the workplace.
* COVID-19 prevention tasks to be performed by
employers are provided for in Appendix 3 of these Guidelines.
IV. RESPONSIBILITIES OF
HEALTHCARE WORKERS AT ESTABLISHMENTS
1. Contact the provincial center for disease
control and prevention/preventive medicine center or hotline of the
Department of Health or Ministry of Health (phone number: 1900 3228 or 1900
9095) or another health authority according to regulations of the local
government for guidance, and cooperate in plan formulation and prevention
tasks.
2. Propose to the employer establishment
of a steering committee or working group or assignment of a person in charge of
COVID-19 prevention at the establishment.
3. Advise the employer on formulation and
promulgation of a COVID-19 prevention plan, assign an official who acts as
the contact point for COVID-19 prevention tasks at workplace and publish
their contact information (name and phone number).
4. Advise the employer on notifications and
instructions to be sent to providers of raw materials for business
operations and services (food, meal providers, environmental cleaning and
disinfection, etc.) concerning signing a commitment on compliance with
regulations on COVID-19 prevention and mechanisms for supervision.
5. Organize training sessions and promote
personal hygiene practices and measures against COVID-19 to workers and
customers (if any). Have workers make electronic health declarations (via nCOVI
app or other means) as per regulations from the Ministry of Health.
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7. Cooperate with the trade union/employee
representative body, team leaders and managers of departments and workshops
in monitoring workers' health conditions, promptly detecting and handling cases
having fatigue, fever, cough, throat pain or difficulty breathing. Draw up list
of those having close contact with persons having fever, cough or difficulty
breathing and monitor their health conditions.
8. If finding a worker suffering from fatigue,
fever, cough, throat pain or breathing difficulty at the workplace or a
confirmed case or a first-hand or second-hand contact, implement the guidelines
in Sections VI and VII, Part I of these Guidelines. For establishments with an
infirmary or health station at workplace, arrange for a separate way for any
worker suffering from fatigue, fever, cough, throat pain or breathing
difficulty to visit the infirmary or health station for examination and advice
and announce such arrangement publicly.
9. Propose to the employer establishment of
a team for inspection and supervision of COVID-19 prevention tasks by workers
and units at the establishment. The team shall consist of a team leader,
department managers, occupational health and safety body and trade
union/employee representative body, who shall inspect, supervise and remind
teams, workshops, departments, workers in charge of environmental cleaning and
disinfection, partners (providers of raw materials, services, etc.).
Inspect and report to the employer to promptly make
up for medical equipment and materials loss as required by the healthcare unit.
10. Regularly update COVID-19 situation and
submit daily, weekly and monthly consolidated reports on COVID-19
prevention at the workplace to the employer/steering committee for COVID-19
prevention and control of the establishment.
* COVID-19 prevention tasks to be performed by
healthcare workers at the establishment are provided for in Appendix 4 of these
Guidelines.
V. ENVIRONMENTAL CLEANING AND
DISINFECTION AT WORKPLACES AND IN DORMITORIES
1. General rules
- Disinfect using (i) a common cleaning such
as ready to use multipurpose spray or (ii) an antiviral solution of 10ml of
toilet bowl cleaner (containing 5% sodium hypochlorite) and 1 liter of water or
(iii) a solution containing 0,05% active chlorine or (iv) 70% alcohol. Prepare
the solution in amount sufficient for use within the day. Use 70% alcohol to
clean surfaces of electronic devices easily corroded by chemicals or having
small cross section.
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- Prioritize wipe disinfection. Dirty surfaces must
be cleaned with soap or a washing liquid and water before disinfection.
- Use rubber gloves, facemasks and protective
clothing when cleaning and disinfecting.
2. Environmental cleaning and disinfection at
workplace
2.1. Perform tasks of industrial cleaning and
general cleaning at the workplace well
- The floor, walls, tables, chairs, items in rooms,
workshops, selling booths and surfaces touched shall be disinfected at least
once a day.
- Frequently touched surfaces such as shared
phones, remote controls, keyboards, switches, elevator buttons, handrails,
doorknobs, ATM keypads, vending machines, water dispensers, etc. shall be
disinfected at least twice a day.
- Public restrooms shall be disinfected at least 02
times/shift/day.
2.2. Enhance ventilation in work
areas, at workstations and on worker transport vehicles by increasing
ventilation, opening windows and doors, using fans or other suitable solutions.
Regularly clean the ventilation system, fans and air conditioners.
2.3. Waste must be collected and
transported to disposal site daily as per regulations
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3.1. Disinfect dormitory rooms and
areas (including the canteen, exercising areas, library, community room, public
restrooms, etc.) as follows:
- The floor, tables, chairs, items and surfaces
touched shall be disinfected at least once a day.
- Frequently touched surfaces such as doorknobs,
handrails, elevator buttons, switches, remote controls, ATM keypads, vending
machines and water dispensers shall be disinfected once or twice a day.
- Handwashing areas and restrooms shall be cleaned
and disinfected at least twice a day.
3.2. Enhance ventilation in dormitory
rooms and areas by opening windows and doors or using fans. Regularly clean the
ventilation system, fans and air conditioners.
3.3. Waste handling: place garbage
bins with lids at convenient locations in the dormitory and collect and handle
waste daily as regulated.
4. Disinfect public transport vehicles and worker
transport vehicles as follows:
- Regularly clean and disinfect surfaces of
doorknobs, seats, windows, floor and air conditioners and places that might be
dirty or come into contact with passengers of land vehicles, trains and
watercrafts using a solution containing 0,1% active chlorine or other
equivalent germicidal preparations granted marketing authorization by the
Health Environment Management Agency – Ministry of Health.
- Aircrafts shall be disinfected according to
guidelines from the World Health Organization, regulations from airlines or the
International Civil Aviation Organization (ICAO).
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VI. HANDLING UPON DETECTION OF
CASES HAVING FATIGUE, FEVER, COUGH, THROAT PAIN AND BREATHING DIFFICULTY AT
WORKPLACE/IN DORMITORIES
Upon detection of a worker having fatigue, fever,
cough, throat pain or breathing difficulty at workplace/in the dormitory, the
following steps shall be taken:
1. Notify the establishment/dormitory manager and
healthcare official of the establishment.
2. The manager/healthcare official shall provide
the worker with medical face masks and instructions for use.
3. Ask the worker to avoid coming into contact with
other people and keep a distance of at least 1 meter away from others.
4. Take the worker to the quarantine zone inside
the establishment/dormitory.
Requirements for temporary quarantine at the
workplace or in the dormitory:
- The quarantine zone shall be an area near the
entrance separate from work areas and the dormitory (if possible).
- The temporary quarantine room must be well
ventilated; and have minimum number of items; a hand washing area; a garbage
bin with lid; and a separate bathroom.
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6. Avoid taking the worker to the healthcare
establishment by public transit.
7. Regularly update the worker’s health condition.
8. Draw up list of persons having contact with the
worker and disinfect the workplace/dormitory at the request of the health
authority.
* To do tasks in case of detection of a worker
having fever, cough, throat pain or breathing difficulty at the workplace and
in dormitories are provided for in Appendix 6 of these Guidelines.
VII. GROUPING AND ENVIRONMENTAL
DISINFECTION AND CLEANING UPON IDENTIFICATION OF CONFIRMED COVID-19 CASE AT
WORKPLACE AND IN DORMITORY
1. Grouping guidelines
Workers at the workplace and/or in the dormitory
testing positive for COVID-19 shall be immediately grouped for
quarantine/isolation as follows:
1.1. The confirmed case shall be transported to a
healthcare establishment permitted to admit and treat confirmed cases
designated by the national or provincial steering committee for COVID-19
prevention and control. While waiting to be transported, the confirmed case
shall be temporarily isolated in a separate pre-arranged area at the workplace
or in the dormitory and precautionary measures shall be implemented to prevent
infecting other workers.
1.2. First-hand contacts shall be immediately
placed under quarantine at a healthcare establishment or a quarantine zone
designated by the national or provincial steering committee for COVID-19
prevention and control.
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In case the worker still has to go to work, they
shall be quarantined at the workplace/in the dormitory and continue to work at
the workplace. If the worker can stay at a nearby hotel outside of working
hours, the guidelines in the Decision No. 1462/QD-BYT dated March 30, 2020 by
the Ministry of Health introducing interim guidelines for hotel quarantine for
healthcare workers in COVID-19 prevention and control shall be implemented.
Safety and transport requirements shall be
fulfilled if the worker is quarantined in a hotel.
1.4. Other workers at the workplace and in the
dormitory:
- Continue to work and live in their houses or
dormitory (after performing environmental cleaning and disinfection following
the guidelines below).
- Self-monitor their health conditions and stay up
to date on information about second-hand contacts.
2. Environmental disinfection and cleaning
Adopt the guidelines enclosed with Official
Dispatch No. 1560/BYT-MT dated March 25, 2020 by the Ministry of Health on
interim guidelines for environmental decontamination and disinfection of areas
accommodating COVID-19 patients in community or any other guidelines from the
National Steering Committee or Ministry of Health and the following guidelines
on disinfection of the workplace of COVID-19 patients:
2.1.Areas to be disinfected at workplace:
- Workstations, work rooms, meeting rooms, canteen,
public restrooms and other shared spaces, etc.
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- Worker transport vehicles (if any).
2.2. General disinfection rules are provided for in
the guidelines in Point 1, Section 5, Part I of these Guidelines.
2.3. To ensure disinfection effectiveness and
safety, workers should return to work the day after the day on which the
disinfection process is completed.
VIII. IMPLEMENTATION
1. Employers
- Self-review, formulate plans for COVID-19
prevention at the workplace/in the dormitory following the guidelines herein
and allocate resources for such plans;
- Notify tasks of COVID-19 prevention at the
workplace/in the dormitory to the trade union/employee representative body and
workers;
- Promulgate the employer’s regulations on COVID-19
prevention and impose sanctions for violations against such regulations.
- Regularly self-inspect, -monitor and -evaluate
COVID-19 prevention tasks as well as devising plans for difficulty remediation
(if any).
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2. Ministries, ministerial-level agencies and
Governmental agencies shall direct affiliated establishments to properly
implement these Guidelines and inspect and supervise such implementation.
Report implementation results to the Ministry of Health (standing body of
National Steering Committee for COVID-19 Prevention and Control).
3. Central Committee of Vietnam Fatherland Front
shall direct Vietnam Fatherland Front Committees at all levels to cooperate
with ministries and local governments in implementing these Guidelines and
supervise such implementation.
4. Vietnam General Confederation of Labour shall
direct Federations of Labour and trade unions at all levels to cooperate with
ministries, local governments and employers in implementing and disseminating
these Guidelines; and inspect and supervise such implementation.
5. Provincial People’s Committees shall:
- Amend these Guidelines as appropriate to the
actual situation in each province.
- Increase healthcare workforce for COVID-19
prevention in establishments, industrial parks and dormitories. Ensure adequate
funding and resources for Guidelines implementation.
- Direct Departments of Health to formulate and
implement plans, organize training sessions, disseminate information, inspect
and supervise Guidelines implementation by healthcare establishments,
establishments, regulatory bodies and mass organizations in their respective
provinces; and report on these tasks to provincial Steering Committees for
COVID-19 Prevention and Control.
- Direct and organize centralized quarantine at
workplaces and in industrial parks and dormitories for workers when necessary
and mobilize resources for quarantine; provide support for quarantined persons
during the quarantine period. Strictly inspect and supervise the quarantine
process and enforce quarantine upon those who refuse to comply with quarantine
requirements.
- Inspect and supervise COVID-19 prevention at
establishments and in industrial parks in their respective provinces and handle
violations against requirements for COVID-19 prevention at the workplace as per
regulations. Report on these tasks to the Ministry of Health (standing body of
National Steering Committee for COVID-19 Prevention and Control).
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- Provide detailed guidelines and directions for
healthcare establishments in their respective provinces upon receipt of
notification from establishments, dormitories, healthcare workers in
establishments and workers, and provide support for establishments, dormitories
and workers as regulated.
- Provincial centers for disease control and
prevention/preventive medicine centers shall act as contact points that direct
district-level health centers to provide and implement these Guidelines in
business establishments.
- Cooperate with relevant departments and
ministries in organizing training sessions on these Guidelines for healthcare
workers in establishments and workers and employers in establishments and
business establishments, especially small and medium enterprises, trade
villages and industrial parks in their respective provinces.
Difficulties that arise during the implementation
of these Guidelines should be reported to the Ministry of Health (Health
Environment Management Agency)./.
PART 2
GUIDELINES FOR COVID-19 INFECTION RISK ASSESSMENT IN
BUSINESS ESTABLISHMENTS
I. OBJECTIVES
Assess COVID-19 infection risk using a scoring
system to identify level of infection risk at business establishments and adopt
anti-infection measures, ensuring safety in business operations.
II. REGULATED ENTITIES
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III. ASSESSMENT ITEMS
1. Number of workers working in business
establishment (10 points)
- Under 50 persons 01 point
- From 50 to 199 persons 02 points
- From 200 to 499 persons 04 points
- From 500 to 999 persons 06 points
- From 1000 to 4999 persons 08 points
- More than 5000 persons 10 points
2. Employment density in workshops calculated by
workspace area per 01 worker (10 points)
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- 01 worker/under 01 m2 10 points.
3. COVID-19 infection risk from workers (30
points)
(Points are given only to the person with
the highest risk)
- None 0 point.
- Second-hand contact
(person having contact with a first-hand
contact) 05 points.
- First-hand contact (person having close contact
with a confirmed case) 10 points.
- One confirmed case 20 points.
- One confirmed case infecting others 30 points.
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- Natural ventilation (via open doors/exhaust fans)
0 point.
- Mix-mode ventilation 05 points.
- Air conditioners 10 points.
5. Working hours (05 points)
- 8 hours/day and fewer 0 point.
- More than 8 hours 05 points.
6. Rate of workers seen to have had their
temperature checked before entering a workshop (10 points)
- 100% 0 point.
- From 80% to under 100% 07 points.
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- Under 60% 10 points.
7. Personal hygiene practice by workers (20
points)
7.1. Availability of a hand washing area with
water and soap or hand sanitizer with at least 60% alcohol for hand washing
before entering and leaving a workshop.
- Available in all units 0 points.
- Available in 90% - 10% of units 01-09 point(s).
- Not available in any unit 10 points.
7.2. Rate of workers washing their hands with
water and soap or hand sanitizer with at least 60% alcohol for hand washing
before entering and leaving a workshop; and before and after a meal.
- 100% observed workers 0 points
- 90% - 10% of observed workers 01-09 point(s).
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8. Use of face masks at workplace (30 points)
8.1. Reusable face mask or daily face mask
provision for workers
- 100% of workers 0 point.
- 90% - 10% of workers 02-09 points.
- Under 10% of workers 10 points.
8.2. Rate of workers wearing face masks during
working hours
- 100% of workers 0 point.
- 90% - 10% of observed workers 02-18 points.
- Under 10% of workers 20 points.
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- None 0 point.
- In compliance with regulations on COVID-19
prevention 01 point.
- Not in compliance with regulations on COVID-19 prevention
05 points.
10. Availability of hand sanitizer containing at
least 60% alcohol at commonly touched places such as ATMs, water dispensers,
vending machines, elevators, etc. (10 points)
- No commonly touched places 0 point.
- Hand sanitizer is available at all places 01
point.
- Hand sanitizer is not available at all places 05
points.
- No hand sanitizer 10 points.
11. Meal shift arrangements (45 points)
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- Available 0 point.
- Not available 45 points.
(If not available, skip criteria from 11.2
to 11.8)
11.2. Daily health monitoring for meal provider
- Health declaration, temperature check and
use of face masks and gloves 0 point.
- Inadequately performed 03 points.
- Not performed 05 points.
11.3. Number of meal users in canteen at one
time
- Under 50 persons 01 point
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- From100 to 500 persons 03 points
- From 500 to 1.000 persons 04 points
- More than 1.000 persons 05 points.
11.4. Availability of partitions between seats
or diagonal seating arrangements
- Fully available 0 point
- Partially available 03 points.
- Not available 05 points.
11.5. Cleaning and disinfection of touched
surfaces in eating areas
- Performed after each meal shift 0 point.
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- Not performed 10 points.
11.6. Availability of a hand washing area and
workers performing hand washing before and after a meal
- There is a hand washing area and workers
do wash their hands 0 point.
- 50% of workers wash their hands 05 points.
- There is no hand washing area or workers do
not wash their hands 10 points.
11.7. Form of meal provision
- Individual meal portions 0 point.
- Group meal portions 05 points.
11.8. Form of meal payment
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- Meal ticket 03 points.
- Must use cash or meal ticket 05 points.
12. Worker transportation (20 points)
12.1. Availability of worker transportation (20
points)
- Available 0 point.
(If available, assess criteria from 12.2
to 13.5)
- Not 100% available 20 points.
(If not available, skip criteria from 12.2
to 13.5)
12.2. Number of workers using worker
transportation service
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- From 50 to 99 persons 02 points.
- From 100 to 199 persons 03 points.
- From 200 to 499 persons 04 points.
- From 500 to 999 persons 05 points.
- From 1000 to 5000 persons 07 points.
- More than 5000 persons 10 points.
12.3. Passenger density
- 50% of seating capacity 0 point.
- From 50% to under 70% of seating capacity 05
points.
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13. COVID-19 prevention equipment on worker
transport vehicles (15 points)
13.1. Vehicle ventilation
- Natural ventilation (open windows) 0
point.
- Air conditioners 03 points.
13.2. Availability of hand sanitizer containing
60% alcohol
- Available 0 point.
- Not available 03 points.
13.3. Passenger temperature check before
entering vehicle
- Performed 0 point.
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13.4. Manage passengers by list or by transit
pass
- Performed 0 point.
- Not performed 03 points.
13.5. Vehicle cleaning and disinfection
before/after each trip
- Performed 0 point.
- Not performed 03 points.
14. COVID-19 response plan (50 points)
14.1. Response plan
- Available 0 point.
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14.2. Official in charge of information on
COVID-19 prevention
- Assigned 0 point.
- Not assigned 05 points.
14.3. Availability of temporary quarantine
zone/room
- Available 0 point.
- Available but not in compliance with requirements
03 points.
- Not available 05 points.
14.4. Availability of a health
station/healthcare worker or an agreement with a healthcare establishment as
per regulations
- Available 0 point.
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14.5. Rate of workers receiving information and
instructions on COVID-19 prevention at workplace/in dormitory/in accommodation
- 100% of workers 0 point.
- 90% - 10% of workers 01-09 point(s).
- Under 10% of workers 10 points.
14.6. Availability of instructions/information
at necessary locations (workplaces, canteen, restrooms, dormitories, ATMs,
water dispensers, vending machines, vehicles, etc.)
- Fully available 0 point
- Partially available 03 points.
- Not available 05 points.
14.7. Assignment of supervisors for each step
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- Inadequately assigned 03 points.
- Not assigned 05 points.
14.8. Self-inspection team establishment and
daily inspections
- Fully performed 0 point
- Inadequately performed 03 points.
- Not performed 05 points.
15. Environmental cleaning and disinfection at
workplace/in dormitory (30 points)
15.1. Cleaning and disinfection
- Fully performed 0 point
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- Not performed 10 points.
15.2. Hand sanitizer use
- In compliance with regulations 0 point.
- Not in compliance with regulations 05 points.
15.3. Surface cleaning prior to daily
disinfection
- Performed in compliance with regulations 0
point.
- Inadequately performed 03 points.
- Not performed 05 points.
15.4. Disinfection method
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- Not in compliance with regulations 05 points.
15.5. Availability of garbage bins with lids at
convenient locations
- Fully available 0 point.
- Partially available 03 points.
- Not available 05 points.
IV. RISK ASSESSMENT AND
CONCLUSION
1. Infection risk score (“IRS”)
IRS is calculated by dividing the total score
earned from the assessment at the business establishment by the total maximum
score for the criteria from 1 to 15 of part II and then multiplying by 100.
IRS = (Score for criterion 1 + Score for criterion
2 + Score for criterion 3 + … + Score for criterion 15)/300*100.
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- Assess each workshop, production line, production
area, etc. to determine the risk faced by each workshop, production line,
production area, etc.
- Assess the whole business establishment using the
mean of the assessment scores of all workshops, production lines, production
areas, etc.
- If the scores of criteria 8, 14 and 15 are higher
than 50%, the business establishment is automatically classified as at high
risk.
- Operations suspension or remedial measures may be
imposed upon a workshop, production line, production area, etc. depending on
the level of infection risk.
- Criterion 2 (Employment density in workshops
calculated by workspace area per 01 worker) and criterion 12.3 (Passenger
density) shall be applicable upon social distancing order from the Government
or the National Steering Committee or a relevant ministry, otherwise their
scores shall be 0 (zero) and their maximum scores shall be excluded from the
common denominator used to calculate IRS of the business establishment.
3. Infection risk classification
- Total assessment score is under or equal to 15%:
very low risk. The business establishment and workshops, production lines,
production areas, etc. thereof may continue their operations and shall assess
their infection risk regularly to ensure COVID-19 prevention requirements are
fulfilled.
- Total assessment score is from 16% to 30%: low
risk. The business establishment and workshops, production lines, production
areas, etc. thereof may continue their operations and must conduct periodic
inspections to eliminate risk factors with the highest score.
- Total assessment score is from 31% to 50%: moderate
risk. The business establishment and workshops, production lines, production
areas, etc. thereof may continue their operations provided that they conduct
periodic inspections and eliminate risk factors with the highest score.
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- Total assessment score is from 81% to 100%: very
high risk. The business establishment and workshops, production lines,
production areas, etc. thereof should cease their operations and take immediate
measures to mitigate the risks.
V. IMPLEMENTATION
1. The employer shall:
- Assess the infection risk in its business
establishment(s) according to these Guidelines immediately after receipt of
guidance and report the assessment results to the standing body of the
provincial steering committee for COVID-19 prevention;
- Take remedial measures (if any) depending on the
assessment results;
- Regularly reassess the infection risk at least
once every 2 weeks or upon detection of a confirmed case, first-hand contact or
second-hand contact among the workers or upon another incident.
2. Ministries, ministerial-level agencies and
Governmental agencies shall direct affiliated establishments to strictly
assess the infection risk in their business establishments. Inspect and
supervise such assessment and report assessment results to the Ministry of
Health (standing body of the National Steering Committee for COVID-19
Prevention and Control).
3. Vietnam General Confederation of Labour shall
direct Federations of Labour to cooperate with ministries and local governments
in assessing infection risks in business establishments and disseminating these
Guidelines; and inspect and supervise such assessment.
4. Provincial People’s Committees shall:
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- Provide guidance on infection risk assessment in
accordance with these Guidelines for business establishments in their
provinces.
- Assess and report on the infection risk in
business establishments to provincial steering committees for COVID-19
prevention.
4.2. Based on the assessment results, provincial
steering committees for COVID-19 prevention shall propose measures for handling
of the business establishments that fail to meet requirements for COVID-19
prevention to provincial People’s Committees.
4.3. Inspect and supervise assessment of infection
risk in business establishments in their provinces.
5. Difficulties that arise during the
implementation of these Guidelines should be reported to the Ministry of
Health (Health Environment Management Agency)./.
APPENDIX NO. 1
GUIDELINES FOR COVID-19 PREVENTION APPLICABLE TO
MEETINGS, CONFERENCES, SEMINARS, TRAINING SESSIONS AND MASS EVENTS
I. REQUIREMENTS FOR EVENT ORGANIZER
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2. The event venue must be well ventilated. Natural
ventilation is preferred. Avoid air conditioners if possible.
3. Arrange seating in accordance with social
distancing requirements. Use place cards and announce the seating in advance so
that guests can proactively take their seats.
4. Check guests’ temperature before letting them
enter the venue. Have staff open the door for guests (if possible).
5. Place signage or set out requirements requiring
the guests to make electronic health declaration; wear face masks as per
regulations; wash their hands before entering the event venue; refrain from
conversing; and keep a minimal distance away from other guests during the
event.
6. Arrange for a hand washing area with water and
soap or a hand sanitizer with at least 60% alcohol in front of the event venue.
7. Serve drinks and water to each person at their
assigned seat (if possible).
8. It is preferable if guests take their break at
their seats instead of moving around.
9. Eating and drinking at the event: prioritize
serving individual portions to the guests at their assigned seats. If the
guests eat together, ensure that they practice social distancing according to
regulations, sit diagonally and not opposite to each other or put up partitions
between seats. Guests should not converse while having their meals.
10. Perform environmental cleaning and disinfection
daily at the venue according to the Ministry of Health’s guidelines on
workplace disinfection. Disinfect surfaces that might have been touched in the
meeting room (table surfaces, microphones, shared keyboards, control panels,
etc.) after each work session or when necessary. Provide sufficient garbage
bins.
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12. Assign personnel to inspect and monitor compliance
with the abovementioned regulations on COVID-19 prevention.
II. REQUIREMENTS FOR EVENT ATTENDEES
1. Monitor their own health conditions. If having
fatigue, fever, cough, throat pain or breathing difficulty or being placed
under medical quarantine as per regulations from the Ministry of Health, do not
attend the event.
2. Make electronic health declaration.
3. Wear face mask as required.
4. Practice personal hygiene while attending the
event as follows:
- Regularly wash hands with water and soap for at
least 30 seconds or use a hand sanitizer containing more than 60% alcohol,
especially before entering the meeting room and before and after eating or
drinking.
- Avoid touching eyes, nose and mouth with hand. Do
not spit at the event venue.
- Avoid sharing personal items such as cups, water
bottles, hand towels, etc.
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5. Avoid mass gathering;
6. Practice social distancing as regulated.
7. If having fatigue, fever, cough or breathing
difficulty, notify the event organizer board immediately.
8. Comply with the instructions and requirements
from the event organizer board.
APPENDIX NO. 2
COVID-19 PREVENTION TASKS TO BE PERFORMED BY WORKERS
No.
TASK
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I
Before coming to workplace
1
Check your temperature and monitor your health.
2
Practice personal hygiene
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Wash hands frequently
Frequently rinse mouth and throat with 9% saline
or mouthwash
Ensure food safety and have a balanced diet
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3
Prepare personal items necessary for
work/business trip
Clean drinking water and cup for personal use;
Tissue papers, face masks, gloves and hand
sanitizer
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Separate sets of work clothes, garbage bags (if
needed), etc.
View information on COVID-19 situation and risk
areas
Consider before traveling to a risk area if
having a chronic disease (diabetes, cardiovascular diseases, pulmonary
diseases, etc.)
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Obtain information on COVID-19 and COVID-19
preventive measures
4
If having fatigue, fever, cough, throat pain or
breathing difficulty at home or in dormitory, do not go to work and take the
following actions:
4.1
At home
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Call the hotline of the Department of Health or
Ministry of Health (phone number: 1900 3228 or 1900 9095) and visit the
nearest healthcare establishment for examination and treatment.
Practice personal hygiene as recommended by the
Ministry of Health. Discard used face masks and tissues in a garbage bin with
lid or in a tightly closed bag.
Use separate personal items such as cup, drinking
water, bowl, chopsticks, etc. Avoid public transit, do not visit crowded
places.
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Proactively update the management unit on your
health condition and examination results.
4.2
If staying in dormitory, inform the dormitory
management board to have the guidelines provided for in Section VI, Part I
and Appendix 4 of these Guidelines implemented.
5
Are you placed under self-quarantine according to
regulations from the National Steering Committee for COVID-19 Prevention and
Control? If yes, stay home.
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At workplace
6
Wear face mask in accordance with regulations
from the Government or the National Steering Committee for COVID-19
Prevention and Control.
7
Social distance at your workplace, in meetings
and during meal breaks in compliance with regulations from the Government or
National Steering Committee for COVID-19 Prevention and Control. Do not
gather during mid-shift breaks, lunch breaks, etc. Put up partitions between
workstations (if possible).
8
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9
Practice personal hygiene
Wash hands frequently
Fully cover nose and mouth when coughing or
sneezing, preferably with a cloth or handkerchief or the front of the elbow.
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Not touch your eyes, nose and mouth with your
hands.
Not spit at your workplace.
10
Maintain healthy habits
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Keep body warm, exercise, eat fully cooked food,
drink boiled water and have a healthy diet.
Not share personal items such as cups, water
bottles, hand towels, etc.
11
Notify your manager and/or health official at
your workplace for handling as per regulations if you or your
coworker/customer are/is suffering from fatigue, fever, cough, throat pain or
breathing difficulty at your workplace or are/is a confirmed case or a
first-hand or second-hand contact.
12
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13
Not discriminate against persons who have
undergone medical quarantine or have taken business trips to risk areas or
have recovered from COVID-19 at your workplace.
14
For workers whose occupations pose high risk of
infection:
Wear suitable gloves to avoid unnecessary contact
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Wear face masks properly.
Avoid handshakes and keep a distance of at least
2 meters away from customers
Use personal protective equipment when coming
into contact with suspected cases (including face mask, goggles, headwear and
gloves).
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Drivers of public transport vehicles and
ride-hailing drivers should open the vehicle's door for their passengers (if
possible).
15
For workers on business trips to risk areas
Comply with regulations on COVID-19 prevention
from the local government of the business trip’s destination.
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Keep a distance of at least 02 meters away from
persons who are sneezing or coughing.
If you have fever, cough, throat pain or
breathing difficulty during your business trip:
- Wear face masks.
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- Minimize contact with other people.
- Inform your manager, call the hotline of the
Department of Health or Ministry of Health (phone number: 1900 3228 or 1900
9095) and visit the nearest healthcare establishment for timely advice and
treatment.
III
End of working hours
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Clean up, discard bags containing used tissue
papers, face masks and other items in the correct garbage bin and wash hands.
17
Not wear work clothes, shoes and boots back to
your home/dormitory/accommodation.
18
Put worn clothes and other items (reusable face
masks and gloves) in a tightly closed bag.
19
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20
After completing a business trip to a risk area
-
Self-monitor your symptom(s) for 14 days and take
your temperature twice a day.
-
If you have fever, cough, throat pain or
breathing difficulty:
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+ Call the hotline of the Department of Health or
Ministry of Health (phone number: 1900 3228 or 1900 9095) and visit the
nearest healthcare establishment for guidance and quarantine as per
regulations.
+ Wear face masks.
+ Minimize being within under 02 meters of
someone.
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+ Notify your manager or/and the healthcare
worker at your workplace to inform those who have come into close contact
with you at your workplace, who shall self-monitor their health and visit a
healthcare establishment when necessary.
IV
Tell measures against COVID-19 to your
coworkers, family and community. Do not spread unofficial or unverified
information.
V
Seriously make electronic health declarations
and regularly give an update on your health condition according to guidelines
from the Ministry of Health.
VI
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APPENDIX NO. 3
COVID-19 PREVENTION TASKS TO BE PERFORMED BY EMPLOYER
AND DORMITORY MANAGEMENT BOARD
No.
TASK
Check (X) if
completed
1
Establish a steering committee for COVID-19 at
workplace
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2
Communicate with the provincial center for disease
control and prevention/preventive medicine center via a communication channel
or the hotline of the Department of Health or Ministry of Health (phone
number: 1900 3228 or 1900 9095).
3
Assign an official in charge of COVID-19
prevention tasks at workplace and in dormitory and publish their contact
information (name and phone number).
4
Formulate a COVID-19 prevention plan, which must
include a scheme for handling and room arrangement for temporary quarantine
imposed upon workers having fatigue, fever, cough, throat pain or breathing
difficulty; or upon confirmed cases and first-hand or second-hand contacts at
the workplace or in the dormitory.
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Review and inspect materials and equipment for
COVID-19 prevention such as face masks, soap, hand wash liquid, hand
sanitizer (containing at least 60% alcohol), environmental cleaning products
(Chloramine B, etc.), garbage bags, etc.
6
Scheme for handling and room arrangement for
temporary quarantine imposed upon workers having fatigue, fever, cough,
throat pain or breathing difficulty at the workplace.
7
Not allow unauthorized persons to enter the
workplace/dormitory.
8
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9
Review and change work arrangement at the
workplace to comply with social distancing requirements. Put up partitions
between seats, if possible.
10
Avoid organizing meetings, conferences and mass
gatherings unless necessary.
11
Allow workers to work from home or provide
flexible shift schedule, online seminars, other means of social
communications, Email, etc.
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12
Inspect hand washing areas and restrooms, ensure
environmental cleaning and disinfection are carried out.
- Have hand washing areas that are fully equipped
with soap or a hand sanitizer containing at least 60% alcohol in front of work
areas; cafeterias and restrooms; at commonly touched places such as ATMs,
water dispensers, vending machines.
- Provide waste containers with lids.
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- Ensure there are sufficient cleaning and
disinfection equipment and chemicals.
Ensure there are sufficient clean water for
consumption and daily activities 24/24 and sufficient restrooms as regulated.
13
At workplaces with large number of workers:
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- Provide face masks and gloves and instructions
for use thereof.
- Equip disinfectant containing more than 60%
alcohol at points of meeting/transaction.
14
Perform environmental cleaning and disinfection
daily (checklist in Appendix 5 enclosed with these Guidelines).
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15
Enhance ventilation or open windows and doors or
use fans. Regularly clean the ventilation system, fans and air conditioners.
16
Tighten control over food safety at the
workplace/at service premises/in the dormitory.
Meal providers have their health monitored,
comply with hygiene requirements and wear face mask and gloves when working.
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Install partitions between seats, practice social
distancing during mealtime and have workers sit diagonally to each other.
Have a hand washing area for hand washing before
and after a meal. Clean and disinfect immediately after each meal shift.
Avoid using cash to pay for meals.
17
For public transport vehicles and ride-hailing
vehicles, it is encouraged to install a partition between the driver and the
passengers.
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18
Compliance with regulations on worker
transportation:
- Number of passengers on a worker transport
automobile is in accordance with the guidelines on social distancing on
transport vehicles from the Ministry of Transport.
- Install cameras on the automobile (if
possible). Natural ventilation in the automobile is preferred. Provide hand
sanitizer containing more than 60% alcohol on the automobile.
- Check the passengers’ temperature and request
the passengers to disinfect their hands before entering the automobile.
- Draw up or manage passenger list or manage the
passengers by transit pass.
- Clean and disinfect the automobile after each
trip.
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19
Request providers of raw materials for business
operations and services (food, meal providers, environmental cleaning and
disinfection, etc.) to make a commitment on compliance with regulations on
COVID-19 prevention.
20
If finding a worker/customer suffering from
fatigue, fever, cough, throat pain or breathing difficulty at the workplace
or a confirmed case or a first-hand or second-hand contact, implement the
guidelines in Sections VI and VII, Part I of these Guidelines. For
establishments with an infirmary or health station at the workplace, arrange
for a separate way for any worker suffering from fatigue, fever, cough,
throat pain or breathing difficulty to visit the infirmary or health station
for examination and advice and announce such arrangement publicly.
21
Organize training for all workers on personal
hygiene and workplace hygiene measures and requirements concerning minimizing
unnecessary surface touching and compliance with regulations on COVID-19
prevention from the employer and the Ministry of Health. Have workers make
electronic health declarations (via nCOVI app or other means) as per
regulations from the Ministry of Health.
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Disseminate information on COVID-19 prevention;
put up posters and distribute leaflets with instructions on COVID-19
prevention in public places (shared areas at the workplace, in the cafeteria
and restrooms, at ATMs) and on transport vehicles for workers/customers to
read and follow.
23
Promulgate the employer’s regulations on COVID-19
prevention and impose sanctions for violations against such regulations.
24
Fully implement these Guidelines. Assign
personnel to inspect and monitor compliance with regulations on COVID-19
prevention at the workplace.
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COVID-19 PREVENTION TASKS TO BE PERFORMED BY HEALTHCARE
WORKERS AT ESTABLISHMENT
No.
TASK
Check (X) if
completed
1
Contact the provincial center for disease control
and prevention/preventive medicine center or hotline of the Department of
Health or Ministry of Health (phone number: 1900 3228 or 1900 9095) for
guidance, and cooperate in plan formulation and prevention tasks.
2
Propose to the employer establishment of a
steering committee for COVID-19 prevention at the establishment.
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3
Advise the employer on formulation and
promulgation of a COVID-19 prevention plan.
4
Advise the employer on notifications and
instructions to be sent to providers of raw materials for business operations
and services.
5
Organize training sessions and promote personal
hygiene practices and measures against COVID-19 to workers and customers (if
any). Have workers make electronic health declarations (via nCOVI app or
other means) as per regulations from the Ministry of Health.
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Propose that the employer equips and adds more
equipment, face masks, soap, hand sanitizer, etc. for the healthcare unit at
the establishment; arrange for a separate area for handling of workers having
fever, cough or breathing difficulty.
7
Cooperate with team leaders, department managers,
occupational health and safety body and trade union in inspecting and
monitoring compliance with COVID-19 prevention guidelines by teams,
workshops, departments, environmental cleaning and disinfection staff,
partners (providers of raw materials, services, etc.) and reminding them to
uphold such compliance.
8
Inspect and report to the employer to promptly
make up for medical equipment and materials loss as required by the
healthcare unit.
9
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10
Regularly update and consolidate daily, weekly
and monthly reports on COVID-19 prevention at the workplace.
APPENDIX NO. 5
ENVIRONMENTAL CLEANING AND DISINFECTION TASKS AT
WORKPLACE AND IN DORMITORY
No.
TASK
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I
Cleaning and disinfection at the workplace
1
Perform industrial cleaning and general cleaning
at the workplace. Disinfect the floor, walls, tables, chairs, items in rooms,
workshops, selling booths, surfaces that might have been touched and public
restrooms at least once a day.
2
Disinfect frequently touched surfaces such as
doorknobs, handrails, elevator buttons, switches, remote controls, keyboards,
shared phones, ATM keypads, vending machines, water dispensers, etc. at least
twice a day.
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Clean and disinfect public restrooms twice a day.
4
Enhance ventilation in work areas, at
workstations and on worker transport vehicles by increasing ventilation,
opening windows and doors, using fans or other suitable solutions. Regularly
clean the ventilation system, fans and air conditioners.
5
Collect and transport waste to disposal site
daily.
II
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5
Disinfect the floor, tables, chairs, items and
surfaces that might have been touched at least once a day.
6
Disinfect frequently touched surfaces such as
doorknobs, handrails, elevator buttons, switches, remote controls, ATM
keypads, vending machines and water dispensers at least twice a day.
7
Clean and disinfect hand washing areas and
restrooms at least twice a day.
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8
Enhance ventilation in dormitory rooms opening
windows and doors or using fans. Regularly clean the ventilation system, fans
and air conditioners.
9
Place garbage bins with lids at convenient
locations in the dormitory and collect and handle waste daily.
APPENDIX NO. 6
ACTIONS UPON DETECTION OF CASES HAVING FATIGUE, FEVER,
COUGH, THROAT PAIN AND BREATHING DIFFICULTY AT WORKPLACES/IN DORMITORIES
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ACTION
Check (X) if
completed
1
Notify the establishment/dormitory manager and
healthcare worker of the establishment.
2
Provide the worker with medical face masks and
instructions for use.
3
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4
Take the worker to the quarantine zone inside the
establishment/dormitory.
5
Call the hotline of the Department of Health or
Ministry of Health (phone number: 1900 3228 or 1900 9095) for advice and
visit a healthcare establishment for examination and treatment.
6
Avoid public transit.
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7
Regularly update the worker’s health condition.
8
Draw up list of persons having contact with the
worker and disinfect the workplace/dormitory at the request of the health
authority.
* Requirements for temporary quarantine at the
workplace or in the dormitory:
- The quarantine zone shall be an area near
the entrance separate from work areas and the dormitory (if possible).
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