Larse Farms, Inc.
Larse Farms Sweet Darling Sales Inc. global first priority is safety

  • Larse Farms SOP

    COVID-19 Sanitation Protocol - Key Employees
    • Document: SOP no_ 02-11 recordID 331
    • Field Sanitation
    • Standard Operating Procedure [SOP]
    • GLOBAL.G.A.P. SOP   |   All Farm
    • GAP-SOP
      Approved By John Larse, Revision no_ 2    2020.05.11

      Who or What:
      Employees are at risk of infection by the spread of the coronavirus (COVID-19) and may become ill and pass the infection to other employees.

      Where:
      All work locations including offices, vehicles, tractors, cooler, field, as well as areas in the public community (gas stations, stores).

      Hazard:
      The COVID-19 virus is a highly contagious respiratory infection that can range from mild illness to death for high-risk populations. People in Santa Cruz and Monterey counties have tested positive for the virus as of March 9, 2020. Individuals that travel to other cities or are around many other people are at greater risk of exposure. The virus is spread person to person and can be contracted by touching contaminated surfaces. Primary symptoms are fever, cough, shortness of breath, and/or loss of taste/smell.

      Contaminant:
      COVID-19 virus (coronavirus)
      Prevention Procedure:
      The following protocols are in addition to existing hand-washing and sanitizing procedures.

      Beginning 4/2/2020, Mayordomos and harvest workers must wear a protective face mask or covering such as a do it yourself face covering, KN95 or 3-layer face mask.

      Beginning 4/20/2020, all workers are required to wear face coverings. Employees with existing respiratory conditions that will be aggravated by a face covering are exempt from this requirement if they provide a doctor's note. The worker acting as the quality inspector is to wear a plastic face shield in addition to a face covering.

      Harvest workers shall be in groups of no more than 10 persons. Groups will be labeled A, B and C within each crew.
      Employees shall maintain a distance of at least 2 meters between each other.

      Each group shall begin the lunch period at a separate time interval in sequence of the other two groups.

      At start of shift and after breaks and meal periods, work surfaces must be cleaned using a disinfectant solution that kills viruses. The preferred disinfectant is a 200 ppm bleach solution. Alcohol 70% or greater or disinfectant wipes designed to kill viruses shall also be utilized. Any surfaces that comes into contact with food or food containers must use only approved food-safe disinfecting agents. Harvest workers are to be instructed not to touch tables and other work surfaces that are used in the harvest process. These include (but are not limited to) the following: door knobs, telephones (mobile and land lines), writing implements, steering wheels, door handles, levers and knobs, chairs, counters, sinks and faucets, soap dispensers, toilet seats, table tops, printers/fax machines, coffee pot handles, water dispenser handles, badges and probes, and strawberry cart handles. Truck drivers are to complete the disinfectant spray wipe-down procedures for the picking crews (start of shift, after meal periods and both breaks).

      When necessary to work within 6 feet of another worker: Employees must wash hands or use hand sanitizer prior to entering into a 6 foot perimeter of someone else (dirt on your hands is more likely to attract/contain virus).
      Put on mask and leave it in place until you are outside 6' radius of another person for awhile.
      When riding in vehicles with another person, it is not a good idea to have the windows open (if virus present, it would blow around inside the car). Air conditioning goes thru filters. Wear a mask.

      All employees that are out in the community while on duty must take the following precautions: disposable gloves must be worn when touching gas pumps, checkout registers or keypads, door handles, or any other surfaces. The gloves should be put on prior to exiting the vehicle. Gloves should be removed and disposed of immediately prior to re-entering the vehicle. Employees should maintain a distance of at least 3 meters (10 feet) from other people whenever possible. Once entering the vehicle, hand sanitizer should be used.

      During breaks and lunch periods employees shall be advised to spread out and maintain a distance of at least 2 meters (6 feet) from each other per CDC advice.

      The counter of food trucks must be sterilized prior to employees approaching the foodtruck.

      Sick employees should NOT come to work. If a mayordomo suspects an employee is sick or has a fever, the employee should be immediately sent home or to the appropriate healthcare clinic if appropriate. Employees with a fever or cough are not be be permitted to work.

      Employees must avoid touching their face, eyes, nose, and mouth. Employees must regularly wash their hands for at least 20 seconds with soap and water (at the start of shift, after all breaks and lunches). Key employees (non-pickers) should wash their hands twice (wash with soap and water 20 seconds, rinse, wash again soap and water 20 seconds, rinse, dry hands). If an employee is at a work location where hand wash facilities are not available, hand sanitizer must be utilized. Each truck or other work location should have a bottle of hand sanitizer and multiple sets of disposable gloves available.

      Employees must wash/sterilize their hands:
      ---start of shift, end of shift
      ---before and after eating or using the toilet
      ---after close interaction with other persons
      ---after contracting shared surfaces or tools
      ---before and after wearing masks or gloves
      ---after a cough, sneeze, or blowing nose

      Be confident that you will be safe when following the COVID protocols.

      All persons must remain vigilant to minimize risk.


      Protocol, Policy or Correction Procedure:

      Mayordomos and other key ranch employees must notify the ranch office immediately if they suspect that an employee may be ill or has been exposed to someone who is ill with COVID-19 (symptoms of, chills fever, cough, or shortness of breath). At a minimum, Larse Farms will follow the recommended CDC or county guidelines in place at the time the sick person is identified. The office should document the name of the suspected individual as well as their supervisor, recording all actions taken. All key employees including Valentin and Maria should be monitoring personnel to ensure compliance with the COVID-19 protocols. Cooler/crateshed employees must notify Ramiro. Ramiro, Valentin, and Alejandra must notify the Aptos administrative office immediately. 

      Supporting Docs:
      http://r20.rs6.net/tn.jsp?f=001iqek6ThtfZ2DGTS1iGlokYTd_-MDm6nhq3JcYF0viFW9gs8Glk6BxDh0HB9qk2XJcN3eCJQJ_DEi-rrtwNVmknl-IZGBj_mN9PBrYUnn1x4Efh9u-1CViQBo0W-L3D-6yweAceF8dZiXIVylYN4vCu7Gv9zHi5A7oZACQFWqWZGELleh6mnM2LQvhlaFcFfccU-rJWeZ_p0=&c=Xi

      viewed 2020-07-08 06:00:18 by 162.158.78.6

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