Covid-19 Response

Here we have decided with the CDC’s food industry Guild lines and action plan for MN food service workers. Our action plan for The Blue Ox Bakery:

Our Extra Steps we are taking:

  • All food is prepared wearing gloves and mask whether people are around or not.
  • All food is required to be delivered wearing a mask and gloves, and using contact free delivery or pick up. If delivering to an apt, a delivery time will be set up prior to drop off and informed when delivery has arrived.
  • Each delivery is placed in its own container during transport.
  • We will be setting up an off site pick for those who are out of our delivery range in order to keep contact to a minimum.
  • until further notice visiting the production site is suspended in order to keep everyone safe with the exception for pick ups when all precautions are taken such as gloves masks and social distancing as much as possible.
  • All customers picking up from the bakery directly are required to wear masks and follow social distancing guidelines set up by the state of Minnesota and city of Minneapolis
  • unless visiting the Blue Ox Bakery on production days we require all visits be made by appointment only, and only if it is okayed by CDC guidelines.

Our Plan Minimum Provided and required by the state:

COVID-19 Preparedness Plan for The Blue Ox Bakery, The Blue Ox Bakery is committed to providing a safe and healthy workplace for all our workers [and customers, clients, patrons, guests and visitors]. To ensure we have a safe and healthy workplace, The Blue Ox Bakery has developed the following COVID-19 Preparedness Plan in response to the COVID-19 pandemic. Managers and workers are all responsible for implementing this plan. Our goal is to mitigate the potential for transmission of COVID-19 in our workplaces and communities, and that requires full cooperation among our workers and management. Only through this cooperative effort can we establish and maintain the safety and health of all persons in our workplaces. The COVID-19 Preparedness Plan is administered by Adam Majewski, who maintains the overall authority and responsibility for the plan. However, management and workers are equally responsible for supporting, implementing, complying with and providing recommendations to further improve all aspects of this COVID-19 Preparedness Plan. The Blue Ox Bakeries managers and supervisors have our full support in enforcing the provisions of this plan. Our workers are our most important assets. The Blue Ox Bakery is serious about safety and health and protecting its workers. Worker involvement is essential in developing and implementing a successful COVID-19 Preparedness Plan. We have involved our workers in this process by: we will be taking questions and suggestions via email at blueoxbake@gmail.com. The Blue Ox Bakeries COVID-19 Preparedness Plan follows the industry guidance developed by the state of Minnesota, which is based upon Centers for Disease Control and Prevention (CDC) and Minnesota Department of Health (MDH) guidelines for COVID-19, Minnesota Occupational Safety and Health Administration (MNOSHA) statutes, rules and standards, and Minnesota’s relevant and current executive orders. It addresses: • ensuring sick workers stay home and prompt identification and isolation of sick persons; • social distancing – workers must be at least six-feet apart; • worker hygiene and source controls; • workplace building and ventilation protocol; • workplace cleaning and disinfection protocol; • drop-off, pick-up and delivery practices and protocol; and • communications and training practices and protocol. The Blue Ox Bakery has reviewed and incorporated the industry guidance applicable to our business provided by the state of Minnesota for the development of this plan. Other conditions and circumstances included in the industry guidance and addressed in the plan that are specific to our business include: • additional protections and protocols for customers, clients, guests and visitors; • additional protections and protocols for personal protective equipment (PPE); • additional protections and protocol for access and assignment; • additional protections and protocol for sanitation and hygiene; • additional protections and protocols for work clothes and handwashing; • additional protections and protocol for distancing and barriers; • additional protections and protocols for managing occupancy; • additional protocols to limit face-to-face interaction; • additional protections for receiving or exchanging payment; and • additional protections and protocols for certain types of businesses within an industry. Ensure sick workers stay home and prompt identification and isolation of sick persons Workers have been informed of and encouraged to self-monitor for signs and symptoms of COVID-19. The following policies and procedures are being implemented to assess workers’ health status prior to entering the workplace and for workers to report when they are sick or experiencing symptoms. [Address the requirements provided in the industry guidance that is applicable to the business and describe how the business will address health screening, how workers will communicate with the business if they are sick or experiencing symptoms while at home, how workers report they are sick or experiencing symptoms while at work and how workers will be isolated in the workplace until they can be sent home.] The Blue Ox Bakery has implemented leave policies that promote workers staying at home when they are sick, when household members are sick, or when required by a health care provider to isolate or quarantine themselves or a member of their household. Accommodations for workers with underlying medical conditions or who have household members with underlying health conditions have been implemented. The Blue Ox Bakery has also implemented a policy for informing workers if they have been exposed to a person with COVID-19 at their workplace and requiring them to quarantine for the required amount of time. In addition, a policy has been implemented to protect the privacy of workers’ health status and health information. [Describe the business’s policy.] Social distancing – Workers must be at least six-feet apart Social distancing of at least six feet will be implemented and maintained between workers [and customers, clients, patrons, guests and visitors] in the workplace through the following engineering and administrative controls: [Address the requirements provided in the industry guidance that is applicable to the business and describe how the business will implement social distancing. Identify protections and protocols that include teleworking, flexible work hours, staggered shifts and additional shifts to reduce the number of workers in the workplace at one time. Describe how occupancy requirements, numbers of people, flow and interactions will be implemented to ensure social distancing. Describe how signage, markings and instructions are being used to address social distancing. Describe physical workplace changes, such as increased distance between workstations, worker spacing on production lines, check-in and checkout stations. Describe how aisles, display cases, tables, clothing racks, counters, check-in and checkout stations, etc. will be arranged and how the flow will be directed to allow for social distancing between workers [and customers, clients, patrons, guests and visitors]. If spacing cannot be increased or social distancing consistently maintained, describe how barriers, screens, shields, curtains and partitions will be used. Describe how persons in the workplace will be prevented from gathering in groups in common areas and “bottlenecks,” including corridors, meeting rooms, stairways, break rooms, entrances, exits and elevators. Describe how personal protective equipment, phones, pens, computer equipment, desks, cubicles, workstations, offices or other personal work tools and equipment will not be shared and, if used by more than one person, will be cleaned and disinfected between users. Describe how car-pooling, ride-sharing or sharing of vehicles will be addressed to limit duration of exposure to other persons and practice social distancing. Describe communications plans to address questions and concerns. Describe how you will provide recommended or required protective supplies, such as masks, non-medical cloth face coverings, gloves, disinfectant and face shields for workers, and instruction about when and how they should be worn or used.] Worker hygiene and source controls Basic infection prevention measures are being implemented at our workplaces at all times. Workers are instructed to wash their hands for at least 20 seconds with soap and water frequently throughout the day, but especially at the beginning and end of their shift, prior to any mealtimes and after using the restroom. All [customers, clients, patrons, guests and visitors] to the workplace are required to wash or sanitize their hands prior to or immediately upon entering the facility. Hand-sanitizer dispensers (that use sanitizers of greater than 60% alcohol) are at entrances and locations in the workplace so they can be used for hand hygiene in place of soap and water, as long as hands are not visibly soiled. Source controls are being implemented at our workplaces at all times. Workers [and customers, clients, patrons, guests and visitors] are being instructed to cover their mouth and nose with their sleeve or a tissue when coughing or sneezing, and to avoid touching their face, particularly their mouth, nose and eyes, with their hands. Workers [and customers, clients, patrons, guests and visitors] are expected to dispose of tissues in provided trash receptacles and wash or sanitize their hands immediately afterward. Respiratory etiquette will be demonstrated on posters and supported by making tissues and trash receptacles available to all workers and other persons entering the workplace. [Describe how the business will communicate these instructions and reminders.] Workplace building and ventilation protocol Operation of the building in which the workplace is located, includes necessary sanitation, assessment and maintenance of building systems, including water, plumbing, electrical, and heating, ventilation and air conditioning (HVAC) systems. [Describe how you are addressing the building and ventilation protocols included in the industry guidance for your business.] The maximum amount of fresh air is being brought into the workplace, air re-circulation is being limited, and ventilation systems are being properly used and maintained. Steps are also being taken to minimize air flow blowing across people. [Address the requirements provided in the industry guidance that is applicable to the business and describe steps being taken introduce fresh air, to improve air circulation, and to properly use and maintain ventilation systems.] Workplace cleaning and disinfection protocol Regular practices of cleaning and disinfecting have been implemented, including a schedule for routine cleaning and disinfecting of work surfaces, equipment, tools and machinery, vehicles and areas in the work environment, including restrooms, break rooms, lunch rooms, meeting rooms, checkout stations, fitting rooms, and drop-off and pick-up locations. Frequent cleaning and disinfecting is being conducted of high-touch areas, including phones, keyboards, touch screens, controls, door handles, elevator panels, railings, copy machines, credit card readers, delivery equipment, etc. [Address the requirements provided in the industry guidance that is applicable to the business and describe the business’s schedule for cleaning and disinfecting, the persons conducting the cleaning and disinfecting, the products that are used to clean the workplace and how the business will disinfect the workplace if a person in the workplace is symptomatic or is diagnosed with COVID19.] Appropriate and effective cleaning and disinfecting supplies have been purchased and are available for use in accordance with product labels, safety data sheets and manufacturer specifications, and are being used with required personal protective equipment for the product. Drop-off, pick-up and delivery practices and protocol All of our products are pick up and drop off and procedures and training on Communications and training practices and protocol This COVID-19 Preparedness Plan was communicated both written and verbally to all workers on July 12, 2020, and necessary training was provided. Additional communication and training will be ongoing by [describe how the communication and training will be provided]. Training will be provided to all workers who did not receive the initial training and prior to initial assignment or reassignment. Instructions will be communicated to all workers, including employees, temporary workers, staffing and labor pools, independent contractors, subcontractors, vendors and outside technicians [and customers, clients, patrons, guests and visitors] about protections and protocols, including: 1) social distancing protocols and practices; 2) drop-off, pick-up, delivery and general in-store shopping; 3) practices for hygiene and respiratory etiquette; 4) recommendations or requirements regarding the use of masks, face-coverings and/or face-shields by workers [and customers, clients, patrons, guests and visitors]. All workers [and customers, clients, patrons, guests and visitors] will also be advised not to enter the workplace if they are experiencing symptoms or have contracted COVID-19. All industry guidance is to be directed to the CDC Managers and supervisors are expected to monitor how effective the program has been implemented. By keeping daily employee health logs. All management and workers are to take an active role and collaborate in carrying out the various aspects of this plan, and update the protections, protocols, work-practices and training as necessary. This COVID-19 Preparedness Plan has been certified by The Blue Ox Bakery management and the plan was posted throughout the workplace and made readily available to employees July 12, 2020. It will be updated as necessary by Adam Majewski.

Certified by: Adam Majewski

[Signature] Adam Majewski

[Date] July 12, 2020

[Title Job] Owner

 
Let’s make something together.