Professional Documents
Culture Documents
AIB COVID-19 - Self-Assessment - Checklist - Revised - 3-27 - Final PDF
AIB COVID-19 - Self-Assessment - Checklist - Revised - 3-27 - Final PDF
AIB COVID-19 - Self-Assessment - Checklist - Revised - 3-27 - Final PDF
Meet with Crisis Management Committee to determine best practices, priorities, and how to navigate
the COVID-19 crisis.
☐ Post COVID-19 symptoms to inform workforce to report to Supervisor if they have symptoms
☐ Review company policies for management of illness in the workforce. Consider the following:
☐ Create messaging to customers on actions being taken to ensure product supply chain
☐ Verify supply chain by working with vendors – Raw materials, packaging, cleaning supplies, IPM
service, uniform service, vending machine service, janitorial service, grounds keepers, mechanical
service contractors (forklifts, refrigeration, air handling units), security services, waste handlers,
canteen/cafeteria service, packaged drinking water or potable water services (if used)
☐ Identify and communicate to employees where they can get the latest company communications
about company operations, closures, curfews, lockdowns, etc.
AIB INTERNATIONAL
www.aibinternational.com • info@aibinternational.com
Refresh all onsite employees on the following policies:
☐ Plant has defined when to wash hands for each department (example: receiving employees
should wash hands after unloading each truck and sanitize truck steering wheel if they touched
inbound materials)
☐ Post these practices at entry points, time clock, break rooms, etc.
☐ Post Government hotline numbers, and contact details of nearby healthcare referral centers
Assessment of all operational areas for adequate handwash stations, supplies, sanitizer stations (if
applicable).
☐ Batching ☐ Processing
Assessment of all employee welfare areas for adequate handwash stations, supplies, sanitizer stations
(if applicable).
☐ Conference rooms
AIB INTERNATIONAL
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☐ Sanitize cutlery and plates used in the canteen/cafeteria using sodium hypochlorite (bleach) after
each use.
☐ Ensure time, temperature and concentration of liquid soap/ disinfectant dish washers (if used)
are monitored and verified on daily basis.
☐ Ensure time, temperature and concentration of disinfectant of washing machine (if used on site)
for employee uniform laundry are monitored and verified on daily basis.
☐ Precautions at accounting office while handling currency notes for protection against virus
transmissions via contaminated notes, compliance with general hygiene rules that include regular
hand washing and keeping hands away from the face is important in office areas.
☐ Janitor closet/store
☐ Supervisor follow up protocols for employees in area (follow health resources guidelines)
Conduct a traffic mapping of employees working inside the plant to identify all contact / touch surfaces,
limit manual intervention to the maximum possible. Disinfection of all touch surfaces in plant using
sanitizer and frequency to do so (Suggestion: once per shift for items touched by only one person; more
frequently for items used by multiple people during the shift. Look at assigning pens, knives, clipboards,
utensils, to individuals to minimize multiple person contact with same).
☐Plant hand wash sink handles if not touchless ☐ Trash can covers
☐ Vending machines
AIB INTERNATIONAL
www.aibinternational.com • info@aibinternational.com
☐Breakroom table and chairs ☐ Conference room table and chairs
AIB INTERNATIONAL
www.aibinternational.com • info@aibinternational.com