| The following protocols are in addition to existing hand-washing and sanitizing procedures.
Harvest workers shall be in groups of about 12 persons. The groups (alpha groups) will be labeled A, B and C within each crew.
Persons who live in the same house or who travel together to work shall work in the same crew and same alpha group within the crew.
Each group shall begin the lunch period at a separate time interval in sequence of the other two groups.
Employees shall be advised to spread out and maintain a distance of at least 2 meters (6 feet) from each other during work, breaks, and meal periods.
Each group will commence the lunch period at a separate time interval in sequence of the other two groups.
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.
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 foot radius of another person for awhile.
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. 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). 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 2 bottles of hand sanitizer and multiple sets of disposable gloves available. Employees must wash/sterilize their hands after a cough, sneeze, or blowing their nose.
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
Employees should ensure that the equipment they come into contact with has been disinfected on a daily basis. If they have concerns about whether this has been completed, they should notify their supervisor.
All employees should remain vigilant to minimize risk. | 