What College Vitamin Professionals and Volunteers at Faculties Have to Find out about COVID-19

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Coronavirus Disease 2019 (COVID-19) is a respiratory disease caused by a virus called SARS-CoV-2. Symptoms often include coughing or shortness of breath or at least two of them: fever, chills, repeated shaking with chills, muscle aches, headache, sore throat, or new loss of taste and smell. Our understanding of the spread of the virus will develop as we learn more about it. Please see the CDC website for the latest information. The virus is believed to mainly spread from person to person:

  • Between people who are in close contact with each other (within about 6 feet).
  • Through respiratory droplets that are produced when an infected person coughs, sneezes or speaks.

Recent studies show that the virus can be spread by people who do not show symptoms. It is possible for a person to contract COVID-19 by touching a surface or object that has the virus on and then touching their own mouth, nose, or possibly their eyes. This is not believed to be the main way the virus spreads, but we are still learning more about this virus. Older adults and people of all ages with serious underlying medical conditions may be at greater risk of more serious complications from COVID-19.

As a school nutritionist, how can I protect myself and slow the spread?

For school nutritionists and volunteers working in the preparation and / or distribution of meals in a school / school district location or other public setting, potential sources of contact include close contact with staff, students and families with COVID-19 and touching the nose, Mouth or eyes after touching contaminated surfaces or handling objects that other people infected with COVID-19 have touched. There is currently no evidence that COVID-19 transmission is spread via food.

  • Notify your manager and stay home if symptoms occur.
  • Follow the CDC recommended steps when you are sick. You should not return to work until the criteria for ending home isolation have been met in consultation with health care providers and state and local authoritiesexternal symbol
  • Follow CDC recommended precautions and notify your manager if you are fine but have a sick family member at home with COVID-19.
  • Limit close contact with others and keep them at least 6 feet apart if possible.
  • CDC recommends wearing fabric face covers in public settings where other social distancing measures are difficult to maintain, especially in areas with significant community-level broadcast. Fabric covers can prevent people who don't know they have the virus from spreading it to others. These face coverings are not surgical masks or respirators and are not a suitable substitute for them in workplaces where masks or respirators are recommended or required.
  • Clean, disinfect, and disinfect frequently touched surfaces such as kitchen countertops, cafeteria and service tables, door handles, carts, and trays throughout the day. Follow the directions on the cleaning product label, and then wash your hands.
  • Practice proper hand hygiene. This is an important measure to control infection. With appropriate hand hygiene, gloves are not required for workers who are not involved in the preparation of food. Regularly wash your hands with soap and water for at least 20 seconds. An alcohol-based hand sanitizer containing at least 60% alcohol can be used, but not as a substitute for cleaning hands with soap and water.
  • Important times for hand washing are:
    • Before and after work shift
    • Before and after work breaks
    • After using the toilet
    • Prepare before eating or eating
    • Before putting on and taking off disposable gloves when preparing food
    • After touching objects with bare hands that were handled by other employees, customers or visitors, such as tables, trays, carts, racks, dishes, cups, utensils, bags, refrigerators, bins and garbage
    • After blowing your nose, coughing or sneezing
    • After putting on, touching or removing fabric covers
  • Avoid contact with body fluids.
  • Do not touch your eyes, nose, or mouth.
  • Use tissues when you cough, sneeze, or touch your face. Throw used tissues in the trash, then wash your hands.

What steps should my employer take?

Employers should have a COVID-19 response plan to protect workers, following the CDC Interim Guidance for Businesses and Employers. This plan should be shared with you and your employees. Employers should:

Reduce transmission among employees

  • Take steps to prevent the spread of COVID-19 when an employee is sick.
  • Provide employees with accurate information about COVID-19, its spread and risk of exposure.
  • Be aware that some employees may be at higher risk for serious illnesses such as: B. older adults and people with serious underlying diseases. Implement specific guidelines to minimize face-to-face contact between these employees, or assign work items that allow them to stay six feet away from other employees, customers, and visitors, or to telework when possible.
  • Training employees on proper hand washing practices and other routine preventive measures. This will help prevent the spread of many diseases, including COVID-19.
  • Provide employees with access to soap, clean running water, and materials to dry their hands, and provide alcohol-based hand sanitizers with at least 60% alcohol at stations around the company that can be used by both employees and customers.

Provide a healthy work environment

  • Institutional measures to physically separate and increase the distance between employees, volunteers, other employees, students and their families, such as
    • Plan out menus, production, and meal preparation schedules so employees can maintain the recommended 6 foot social distance while working, if possible.
  • Use tape to mark 6-foot workstations (boxes or strips on the floor) in the kitchen, food service, and food delivery points where possible interactions with students or their families occur.
  • Implement a roadside meal pickup or contactless delivery service (if possible) plan to minimize contact with students and their families where possible. If this is not possible, encourage staff to wear fabric face covers.
  • Include posters encouraging staying home when sick, coughing and sneezing etiquette, and good hand hygiene at school, at entrances, and where they're likely to be seen.
  • Provide tissues and no-touch disposal bins for employees, volunteers and customers.
  • Clean, disinfect, and disinfect frequently touched surfaces frequently. If the surfaces are visibly soiled, clean them before disinfecting. For disinfection, use products that meet the EPA criteria for use against SARS-CoV-2external symbol
  • Provide disposable disinfectant wipes, cleaners or sprays that are effective against COVID-19 so that employees can wipe down frequently touched surfaces such as work areas in catering in kitchens, cafeterias, door handles, tables and countertops as well as in outdoor distribution areas.
  • Follow all applicable local, state, and federal health regulations and guidelines.

Keep your business running smoothly

  • Designate a person who will be responsible for responding to COVID-19 concerns. Employees should know who this person is and how to contact them.
  • Implement flexible sick leave and supportive policies and practices. Consider developing non-punishable emergency sick leave guidelines if some or all employees are not offered sick leave. Employers shouldn't need a positive COVID-19 test result or an indication from a health care provider for sick workers to confirm their illness, qualify for a sick leave, or return to work.
  • Include who to contact if employees get sick. When an employee is confirmed to have COVID-19 infection, employers should inform colleagues of their potential exposure to COVID-19 in the workplace, but maintain confidentiality under the American with Disabilities Act (ADA).

Where can I get more information?

Stay informed. Talk to your employer, manager, or the person responsible for responding to COVID-19 concerns. For more information on reducing worker exposure to COVID-19, use these resources:

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