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In a bid to break COVID-19 transmission chain due to the large number of workers and mobility, as well as population interactions caused by work activities, the Government has announced guidelines to prevent and control COVID-19 at work places and industries. The guideline is stipulated in Decree of Minister of Health Number HK.01.07/MENKES/328/2020 on Guidelines for Covid-19 Prevention and Control at Workplaces and Industries in Supporting Business Sustainability Amid the Pandemic..
Detailed guidelines for preventing COVID-19 transmission include:
- During the PSBB for at Workplaces
- Management Policy in Prevention of COVID-19 Transmission
- The management must always monitor and update the development of information about COVID-19 in its area. (It can periodically be accessed at https://infinemerging.kemkes.go.id. and local government policies).
- COVID-19 Handling Team at workplaces comprises of the Chairperson, the staffing section, occupational health and safety (K3) section and Health workers strengthened by a Decree from the Workplace Leadership.
- Leader or employer provides policies and procedures for workers to report every case of suspected COVID-19 (symptoms of fever or cough/runny nose/throat pain/breath difficulty) to be monitored by health workers.
- A positive case must not be treated as a stigma.
- Implementation of Work From Home must be provided.
Determine essential workers who work from office and those who can perform work from home.
- If there is an essential worker who must continue to work during the PSBB:
- Apply a temperature measurement using thermogun at the entrance of the workplace and COVID-19 Risk Self-Assessment to ensure workers not infected by COVID-19.
- Shorten work time considering overtime will result in workers lack of time to rest which can cause a drop in immune system.
- For shift workers:
- If possible, shift 3 (work time which starts at night until morning) must be avoided;
- For shift 3 workers, it should be arranged for workers aged less than 50 years old.
- Wear face masks since traveling to/from home, and while at work.
- Manage nutritional intake of food provided by the workplace, select fruits that contain lots of vitamin C such as oranges, guava, and so on to help maintain endurance. If possible workers can be given vitamin C.
- Create a safe and healthy workplace;
- Hygiene and sanitation of the work environment.
Ensure that all work areas are clean and hygienic by periodically cleaning them using appropriate cleaners and disinfectants (every 4 hours), particularly door handles and stairs, elevator buttons, shared office equipment, areas and other public facilities.
Maintain workplace air quality by optimizing air circulation and sunlight entering the workspace, cleaning air-conditioning filters.
- Hand washing facilities
Provide more facilities for washing hands (soap and running water).
Provide instructions at hand washing facilities; put up educational posters on how to wash hands properly; provide hand sanitizers with a minimum alcohol concentration of 70% in places where it is needed (such as entrances, meeting rooms, elevator doors, etc.);
- Keep practicing physical distancing in all work activities. Setting the distance between workers at least 1 meter in each work activity (setting the work desk/workstation, setting the chair when in the canteen, etc.).