STAYING SAFE
With the continuing evolution of COVID – 19, Rio Nectar Inc would like to take this opportunity to address some of the concerns and anxieties around the evolving COVID-19 and how it applies to staff with regards to transmission, respiratory protection and hygiene.
The Chain of Infection
The Chain of Infection is fundamental to infection prevention and control. All components of the chain of infection must be present for an infection to occur. If one of the ‘links’ in the chain is missing or is deliberately broken, the spread of disease to another is effectively controlled.
It must be acknowledged that due to our workplace “uncertainty” we must focus on the following: • Mode of Transmission • Portal of Entry
Mode of Transmission
The mode of transmission is the route or method of transfer by which COVID-19 moves or is carried from one place to another to reach a new person. The modes of transmission are for COVID-19 currently are ONLY the following: • Contact - direct • Contact – indirect • Droplet (not airborne)
Contact – Direct Transmission • Direct contact transmission occurs when COVID-19 is transferred by direct physical contact with an infected or colonized individual. If a person has a break in their skin OR does not wash their hands and then touches their face, mouth, nose or eyes this is how a person may become infected • Prevention o Wear gloves (PPE) and ensure removed properly and disposed immediately o Avoid hand shaking o Don’t touch face, eyes, mouth o Avoid unconscious habits (i.e. nail biting, pen chewing etc.) o Washing hands thoroughly throughout the day with soap and water o Consider good skin care including moisturization to prevent cracking skin
Contact – Indirect Transmission • Indirect contact transmission involves transfer of COVID-19 via an object. This may occur if an infected person sneezes, coughs, yawns and “droplets’ are expelled from their mouth onto a surface. Initial literature suggests that COVID-19 may remain active on surfaces up to 9 days. • Prevention o Wear gloves (PPE) and ensure removed properly and disposed immediately o Don’t touch face, eyes, mouth o Avoid unconscious habits (i.e. nail biting, pen chewing etc.) o Washing hands thoroughly throughout the day with soap and water o Consider good skin care including moisturization to prevent cracking skin o Limit contact with surfaces such as counters, door knobs, or other surfaces that are frequently utilized by others and wash hands after touching o Clean frequently used items and areas including all prep tables, POS, and counters. o Keep customers at a reasonable distance and ensure all persons in the restaurant wear mask. If a mask cannot be worn due to medical reasons, online ordering and curbside pick-up should be initiated.
Droplet Transmission (this is not airborne) • Droplet transmission involves large droplets, ≥ 5 microns in diameter that come from the respiratory tract during coughing, sneezing, or yawning. These droplets are propelled a short distance, <1meter through the air, and enter the nasal/oral mucosa or eyes of the employee (“direct contact”). COVID-19 propelled on “droplets” may survive on surfaces for up to 9 days and predispose people to transmission by “indirect contact”.
• Prevention o Keep customers at a reasonable distance and ensure all persons in the restaurant wear mask. If a mask cannot be worn due to medical reasons, online ordering and curbside pick-up should be initiated.
Protecting Yourself • Employees can easily and effectively protect themselves from COVID19 by: o Being aware of different types of transmission specifically related to COVID-19 o Keep a >2 metre distance from a suspected COVID-19 persons until they are properly screened o If close contact is not required (<1 metre), do not be involved in situation o All persons in the restaurant should be wearing face coverings (reverse isolation) o Utilize appropriate PPE o Do not touch face, mouth or eyes and ensure proper skin care o Utilize an alcohol-based hand rub (ABHR) of at least 70% OR; o Wash hands thoroughly utilizing proper hand washing techniques ▪ Lather with soap for at least 15 seconds • Make sure to wash between your fingers, under finger nails, front/back of hands, wrists and for-arms