Quyết định 2194/QĐ-BCĐQG 2020 hướng dẫn phòng, chống dịch COVID-19 tại nơi làm việc

 

 

DECISION

On promulgating "the Guidance on prevention, control, and assessment of the risk of COVID-19 infection at the workplaces and dormitories for workers"

__________________

HEAD OF THE NATIONAL STEERING COMMITTEE FOR COVID-19 PREVENTION AND CONTROL

 

Pursuant to the Law on Prevention and Control of Infectious Diseases dated November 21, 2007;

Pursuant to the Law on Occupational Safety and Health dated June 25, 2015;

Pursuant to the Government’s Decree No. 101/2010/ND-CP dated September 30, 2010, on detailing the implementation of a number of articles of the Law on Prevention and Control of Infectious Diseases on measures for quarantine, involuntary quarantine, typical epidemic prevention;

Pursuant to the Prime Minister’s Decision No. 170/QD-TTg dated January 30, 2020, on the establishment of the National Steering Committee for control and prevention of the respiratory disease caused by a new strain of Coronavirus;

Pursuant to the Prime Minister’s Decision No. 56/2010/QD-TTg dated September 16, 2010, on defining the competence for establishment, organization and operation of the Steering Committee for Disease Prevention and Control at all levels;

At the proposal of the Ministry of Health,

 

DECIDES:

 

Article 1. To promulgate together with this Decision the Guidance on prevention, control and assessment of the risk of COVID-19 infection at the workplaces and dormitories for workers.

Article 2. The Guidance comprises 2 parts:

1. Part 1. Guidance on prevention and control of COVID-19 pandemic at the workplaces and dormitories for workers which is applicable nationwide.

2. Part 2. Guidance on the risk of COVID-19 infection in the production and business establishments is applicable nationwide.

Article 3. This Decision takes effect on the date of its signing and replaces the Ministry of Health’s Official Dispatch No. 1133/BYT-MT dated March 09, 2020, on instructing the prevention for COVID-19 epidemic at workplaces and dormitories of workers; the Ministry of Health’s Official Dispatch No. 2002/BYT-MT dated April 10, 2020, on the disinfection separation when a worker is confirmed infection with COVID-19 at the workplace and the Ministry of Health’s Official Dispatch No. 490/BYT-MT dated February 06, 2020, on recommendations for prevention and control of acute respiratory disease caused by a new strain of Coronavirus (nCOV) at workplaces.

Article 4. Members of the National Steering Committee for COVID-19 Prevention and Control; ministers, heads of ministerial-level agencies, heads of government-attached agencies, Chairperson of People's Committees of provinces and cities shall take responsibility for the implementation of this Decision./.

 

 

 

 

 

 

GUIDANCE

On prevention, control and assessment of the risk of COVID-19 infection at the workplaces and dormitories for workers

(Issued together with the Decision No. 2194/QD-BCDQG dated May 27, 2020 of the National Steering Committee for COVID-19 Prevention and Control)

 

PART 1

GUIDANCE ON PREVENTION AND CONTROL OF COVID-19 PANDEMIC AT THE WORKPLACES AND DORMITORIES FOR WORKERS

 

I. SCOPE AND SUBJECTS OF APPLICATION

1. Scope

- Workplaces include offices, service areas (shopping centers, convention centers, supermarkets, markets, restaurants, hotels, parks, tourist resorts, banks, and post offices), production and business establishments, etc. hereinafter referred to as establishments employing workers.

- Dormitories or concentrated accommodation for workers are hereinafter referred to as dormitories.

- This Guidance does not apply to medical examination and treatment establishments. Medical examination and treatment establishments shall comply with the Decision No. 468/QD-BYT dated February 19, 2020, on promulgating the Guidance on prevention and control of acute respiratory infection caused by Coronavirus 2019 (COVID-19) at medical examination and treatment establishments.

2. Subjects

2.1. Groups of subjects

- Workers, employers and the management boards of dormitories.

- Contractors, units supplying materials, services and food portions, etc. for establishments employing workers and dormitories.

- Health department and health workers at establishments employing workers (hereinafter referred to as health staff).

2.2. Persons doing occupations and jobs with a high risk of exposure and infection

- Health staff, police and military staff and officers participating in the supervision, quarantine, testing or response, prevention and control of the COVID-19 pandemic.

- Workers working in high-risk environments in public places: airline staff; crew members, railway staff; drivers of road vehicles for public purposes (people who drive public transport vehicles and use connection applications); workers working in service areas, urban environmental workers, etc.

- Officers, and staff of the forces working at the border gate area (customs, goods control, border guard; aviation security, ground engineering; port authorities, pilots, maritime agents; border health quarantine, animal quarantine, plant quarantine; health unit at the border gate).

3. Several concepts

- The minimum distance and wearing masks shall comply with regulations of the Government or the National Steering Committee for COVID-19 Prevention and Control.

- Washing hands means washing hands with clean water and soap for at least 30 seconds or cleaning hands with hand sanitizer.

- Hand sanitizer: Must contain at least 60% alcohol or antibacterial active ingredients as prescribed by the Ministry of Health.

- Confirmed cases mean cases have tested positive for SARS-COVI-2. F1 cases mean those who are in close contact with confirmed cases. F2 cases mean those who are in close contact with F1 cases.

II. RESPONSIBILITIES OF WORKERS

1. Before arriving at the workplace

1.1. General instructions when staying at home/dormitory

- Fully implementing personal hygiene measures as recommended by the Ministry of Health (washing hands frequently, keeping hygiene when coughing, sneezing, etc.), regularly rinsing mouth and throat with 9‰ salt water or mouthwash, ensuring hygienic eating and adequate nutrition; limiting contact with pets and wild animals.

- Preparing necessary personal equipment for working time or business trips such as drinking water and separate drinking cups (to ensure hygiene); paper towels, masks, gloves, hand sanitizer when it is not possible to wash hands with clean water and soap during the working time; clothes only for working time and garbage bags (if necessary), etc.

- Self-monitoring health status on a daily basis (checking body temperature). If showing any symptom of fatigue, fever, cough, sore throat or shortness of breath, workers must stay at home/dormitories, avoid going to the workplace or go for a business trip, notify the managing agencies and units, and implement the following contents:

+ If staying at home, the workers must wear masks, self-isolate in a separate, well-ventilated room, and keep a distance of at least 02 meters from others. Contacting the provincial-level Health Department or the Ministry of Health via their hotline (1900 3228 or 1900 9095) for advice and going to the nearest medical establishments for medical examination and treatment, if necessary. Fully implementing personal hygiene measures as recommended by the Ministry of Health. Not sharing personal belongings such as drinking cups, bowls or chopsticks, etc. Disposing masks, tissues, leftovers, and disposable food containers after use in a separate trash can with a tight-fitting lid or in a bag and seal and dispose of it according to the instructions of the health agencies. Avoiding using public transport vehicles or going to crowded places. Actively updating their health status and medical examination results for the managing units.

+ If living in dormitories, the workers must notify the dormitory management boards to follow the instructions specified in Section VI, Part I and Appendix No. 6 attached to this Guidance.

- Workers are not permitted to go to offices or workplaces if they are in the quarantine period according to regulations of the National Steering Committee for COVID-19 Prevention and Control.

- Strictly implementing recommendations for pandemic prevention and control of the Government, the National Steering Committee and the Ministry of Health, such as avoiding leaving home/dormitories if unnecessary. If it is required to leave home/dormitories, workers must keep a safe distance when being in contact and avoid mass gatherings in public places.

1.2. Regarding workers who have to go on business trips to areas at risk of COVID-19 infection

Apart from the above general instructions, workers should:

- Refer to information about the pandemic development and areas at risk of infection on the website of the Ministry of Health http://ncov.moh.gov.vn to assess the benefits and risks of a business trip.

- Workers with chronic diseases (such as diabetes, cardiovascular and lung disease, etc.) need to consider before going to areas and localities at risk of COVID-19 infection.

- Search for information and preventive measures from local health staff or health agencies.

1.3. Attention to be paid when performing health quarantine at home, accommodation, and dormitory according to the guidance of the National Steering Committee for COVID-19 Prevention and Control.

- Performing self-quarantine at home, accommodation or dormitory with the specified duration. It is recommended to quarantine in a separate room. In case there is no separate room in the quarantined person’s family, accommodation or dormitory, his/her bed shall be at least 02 meters far from the other members’ beds.

- Self-checking body temperature at least twice a day (one in the morning and one in the afternoon) and record the result and the general health status on the daily health tracking sheet.

- Daily restrictions on leaving the private room, limiting contact with family members or persons in the worker’s accommodation or dormitory as well as others; self-monitoring of health status; implementing personal hygiene measures, wearing a medical mask, regularly washing hands.

- Notifying commune-level health staff or managing officers who are assigned to monitor the workers twice a day (in the morning and the afternoon) about the result of checking body temperature and health status.

- Immediately notifying commune-level health staff who are in charge of monitoring when any of the symptoms such as fatigue, fever, cough, sore throat or shortness of breath appears.

- The worker is not allowed to automatically leave his/her home, accommodation or dormitory.

- The quarantined person must separately collect medical masks, towels and tissues used for clean mouth and nose, leftovers, and disposable food containers into the separate garbage bags in his/her room corner for collection and treatment as prescribed.

- Not eating with other people in the family, accommodation or dormitory.

- The quarantine room should satisfy requirements on ventilation, fans shall be prioritized, avoiding the use of air conditioners. Rooms, especially frequently touched surfaces and restrooms should be regularly cleaned and disinfected. Furniture and items in the room and quarantine place are limited.

2. At the workplace

2.1. General instructions for workers

- The wearing of masks and ensuring the safe distance at the workplace, meetings, shifts, public areas at the establishments employing workers must comply with the regulations of the Government or the National Steering Committee for COVID-19 Prevention and Control. Installing partition walls between workstations (if possible).

- Increasing the use of remote communication devices in order to reduce face-to-face contact.

- Washing hands regularly. Washing hands before working, after break-time, before and after having meals, after going to the restroom. Using hand sanitizer before touching doorknobs, elevator buttons, etc.

- Covering nose and mouth when coughing or sneezing, preferably with a cloth towel or handkerchief, or the front of the elbow to reduce the release of respiratory exudates into the air. Disposing tissues used to cover the nose and mouth in a sealed bag to throw it into the trash can and washing hands.

- Not touching eyes, nose, and mouth to avoid infection.

- The act of spitting in the workplace is prohibited.

- Keep the body warm, maintaining healthy habits such as exercising between work shifts, being physically active; healthy eating and drinking, and ensuring a nutritious diet. Not sharing personal belongings such as cups, water bottles and handkerchiefs, etc. with others.

- Actively and regularly cleaning personal desk surfaces, working tools and commonly touched places by antiseptic solution. Avoiding sharing working tools or facilities, etc., in case of sharing such tools and facilities, it is required to clean the touched places with an antiseptic solution before use (refer to Section V on disinfection in the workplace).

- Avoiding mass gatherings in break time between work shifts or lunch breaks, etc. according regulations in the workplace.

- If the worker detects that himself/herself or his/her colleague/client has any of the symptoms such as fatigue, fever, cough, sore throat, shortness of breath or himself/herself or his/her colleague/client is a confirmed case or F1 or F2 case, he/she should avoid contacting others or guide his/her colleague/client to avoid contacting others and report to the manager or health staff in the workplace in order to follow instructions in Sections VI and VII, Part 1 of this Guidance.

- No stigma and discrimination in the workplace for those who have completed their quarantine period or have to go on business trips to areas at risk of COVID-19 infection or those who have recovered from COVID-19.

2.2. Regarding workers doing occupations and jobs with a high risk of exposure and infection

In addition to the above general instructions, workers should:

- Use appropriate gloves to minimize unnecessary exposure. However, workers should wash hands immediately after removing gloves and change gloves when touching potentially infectious surfaces. If workers do not use gloves, they must wash their hands regularly and use disposable tissues or handkerchiefs to dry their hands.

- Use a protective costume (including masks, glasses, hats, gloves) when having contact with suspected cases.

- People driving public transport vehicles and vehicles using connection applications: Open and close doors for passengers (if possible).

- Avoid purchasing, touching, or transporting wild animals.

2.3. Regarding workers who have to go on business trips to areas at risk of COVID-19 infection

In addition to the above instructions (Sections 2.1 and 2.2), workers should:

- Comply with regulations on pandemic prevention and control of local authorities where the workers traveling for work.

- Wash hands regularly, keep personal hygiene when coughing and sneezing. Keep a distance of at least 02 meters from those who show symptoms of cough or sneeze.

When going on business trips, if a worker shows any of the symptoms of fatigue, fever, cough, sore throat or shortness of breath, he/she should wear a mask, avoid contact with others, notify the manager and make a phone call to the hotline of the provincial-level Health Department or the Ministry of Health (phone number: 1900 3228 or 1900 9095) for advice and go to the nearest medical establishment for prompt treatment, if necessary.

3. End of the working time

3.1. Ensuring hygiene for infection prevention and control

- Cleaning and disposing of the tissue, mask and used belonging containers into the trash can located at the prescribed place and washing hands.

- Not wearing clothes, shoes and boots used at the workplace when coming home/dormitory. Putting used clothes and things (reusable masks and gloves) in a sealed bag and washing them after each work shift.

3.2. After a business trip from an area at risk of COVID-19 infection

- The worker shall self-monitor his/her symptoms such as fatigue, fever, cough, sore throat, shortness of breath and check body temperature twice a day for a period of 14 days.

- If showing any of the symptoms such as fatigue, fever, cough, sore throat, shortness of breath, the worker must wear a mask, avoid contacting others, make a phone call to the hotline of the Health Department or the Ministry of Health (phone number: 1900 3228 or 1900 9095) for advice, and come to the nearest medical establishment for guidance and strict quarantine if necessary. Notifying the manager and/or health staff at the workplace in order to notify close contacts in the workplace to self-monitor their health status and go to the nearest medical establishments if necessary.

4. Propagandizing measures for COVID-19 pandemic prevention and control for colleagues, families and community. Not disseminating unofficial and unverified information.

5. Strictly and voluntarily making electronic health declarations, regularly updating health status according to the Ministry of Health’s instruction.

6. Fully complying and implementing contents of and measures for COVID-19 pandemic prevention and control according to this Guidance and the employers’ regulations and requirements. Actively participating in environmental hygiene activities, pandemic prevention and control activities at the workplace and the community.

* Things to be done by the workers to prevent and control COVID-19 infection are provided in Appendix 2 attached to this Guidance.

III. RESPONSIBILITIES OF EMPLOYERS AND DORMITORY MANAGEMENT BOARDS

1. Establishing the Steering Committee on COVID-19 prevention and control at the workplace, dormitory, which includes employer. Representatives of divisions, health department, staff, trade union/organization representing workers, occupational safety and hygiene organization, etc. In which, the health department is the standing body of the Steering Committee, in charge of advising, assigning tasks, developing plans on pandemic prevention and control at the workplace, etc. The trade union/organization representing workers shall be responsible for coordinating in inspecting and monitoring the implementation, propaganda for workers, reporting difficulties and the implementation of policies for workers.

2. Establishing a connection channel with the provincial-level center for disease control/preventive medicine establishment through the hotline of the Health Department or the Ministry of Health (phone number: 1900 3228 or 1900 9095) or health agency according to local regulations.

3. Assigning and publicizing contact information (name and phone number) of officers in charge of COVID-19 prevention and control at the workplace or dormitory.

4. Making plans on COVID-19 prevention and control

4.1. Plans shall be made on the basis of the result of assessing the risk of COVID-19 infection of a production and business establishment or assessing things to be done provided in Appendices 2 thru 6 attached to this Guidance.

4.2. The plan comprises contents to be implemented; persons in charge of implementing, implementation duration; persons in charge of inspection and monitoring; funding for the implementation. A map of at-risk locations in the workplace or dormitory shall be made. The plan must be regularly inspected and assessed during the implementation for appropriate adjustment.

The plan must have content on response and arranged rooms for temporary quarantine if the worker shows any of the symptoms such as fatigue, fever, cough, sore throat or shortness of breath; or there is a confirmed case of F1 or F2 case during working time or in the dormitory. Arranging human resources and allocating appropriate funding for the plan implementation.

The plan on arranging the concentrated quarantine area at the workplace or dormitory of the worker according to the National Steering Committee for COVID-19 Prevention and Control’s instruction upon request.

5. Unauthorized persons are not allowed to enter the working area/dormitory. In case of necessity, unauthorized persons may enter the working area/dormitory but the guard must record personal information and compulsory health declaration of the entering persons (guests), time and location of reception in the duty book. Guests are not allowed to enter irrelevant areas. A separate area for the reception should be arranged, if possible. Guests entering the working area/dormitory must wear masks, wash hands and have their body temperature checked. A sign of "Checking body temperature, wearing masks and washing hands before entering" shall be placed at the entrance.

6. Arranging enough human resources at the entrance to check the body temperature of workers and ensure the minimum distance at the entrance area at the beginning and at the end of working hours. Such arrangement shall be adjusted according to the pandemic development.

7. Reviewing, arranging and organizing jobs at the workplace to ensure safe distance as prescribed.

8. Regarding meetings, conferences, events and activities with mass gatherings: The online form is prioritized. If it is unable to organize under the online form, instructions provided in Appendix No. 1 attached to this Guidance shall be complied with.

9. Having a mechanism allowing workers working from home or arranging flexible work shifts (if any). Workers are encouraged to exchange, work or switch their work shifts online through telephone, online conference software, other social media and email, etc.

10. Arranging an adequate place for washing hands with clean water, soap or hand sanitizer before working; before and after having meals, in toilet areas; at locations with commonly touched places such as ATMs, public water dispensers, vending machines, etc.

11. Ensuring environmental hygiene, disinfection at the establishments employing workers/transport vehicles/dormitories for workers in accordance with instructions prescribed in Section V, Part I of this Guidance. Ensuring the adequate provision of clean water around the clock for eating, drinking and living, equipping adequate restrooms as prescribed.

12. Increasing ventilation in the workplace by increasing ventilation, or opening windows and doors, using fans. Regularly cleaning ventilation systems, fans and air conditioners.

13. Arranging enough waste containers with lids at convenient locations. Ensuring that there are enough equipment and chemicals for cleaning and disinfecting workplaces and dormitories.

14. Establishments employing workers with reception departments, aviation, customs, banks, service industries, etc., which come into contact with many people, need to install a transparent partition system; provide and guide workers to use masks and gloves properly; provide hand sanitizer at contact and transaction areas.

15. Regarding public transport vehicles and vehicles using connection applications, it is encouraged to install a partition between the driver and passengers, increasing ventilation by opening windows.

16. Strengthening food safety at the establishment employing workers/worker dormitory.

- Foodservice providers must have their health checked and monitored, and must ensure hygienic conditions such as temperature measurement, daily health declaration, wearing masks and gloves when serving.

- Arranging different break time/lunch breaks. Providing separate food portions. Avoiding mass gatherings in the canteen at the same time, avoiding sitting opposite or chatting while eating. Workers should leave the canteen after having meal, avoiding unnecessary contact.

- Ensuring safe distance when eating, staggering sitting shall be arranged according to the pandemic development. It is encouraged to install a partition between seats.

- Arranging areas for washing hands before and after eating. Cleaning and disinfecting immediately after each eating.

- Taking measures to minimize the use of cash or meal tickets for payment.

17. In case of organizing to transport workers, the following requirements shall be satisfied:

- The number of people on the vehicle must comply with the guidance on distancing on transport vehicles of the Ministry of Transport.

- Cameras should be installed on vehicles (if possible). Natural ventilation on vehicles is preferred. - Hand sanitizer should be equipped on vehicles.

- Checking body temperature for workers and requiring them to wash their hands with hand sanitizer before getting on the vehicle and wearing masks throughout the journey.

- Making a list or managing the list of workers on the vehicle or managing them by cards. The number of workers on the same vehicle should be fixed.

- Cleaning and disinfecting the vehicle before/after each journey.

18. Notifying and requesting units supplying materials for production and business, services (food, food portion provision, environmental hygiene, disinfection, etc.) to commit to implementing regulations on COVID-19 pandemic prevention and control, and strictly supervising their implementation.

19. If any worker/customer shows one of the symptoms of fatigue, fever, cough, sore throat or shortness of breath at the workplace or he/she is a confirmed case or F1 or F2 case, instructions prescribed in Sections VI and VII, Part I of this Guidance shall be complied with. The establishment organizing a health station/division shall review, arrange and announce the separate way for workers showing any of the symptoms of fatigue, fever, cough, sore throat or shortness of breath who come for examination and advice.

20. Organizing training courses for workers to implement personal hygiene measures and protect environmental hygiene at the workplace, avoid touching surfaces if unnecessary, strictly comply with regulations of the company and the Ministry of Health for COVID-19 pandemic prevention and control. Organizing for the workers to make electronic health declarations (n COVI application or updating solutions) in accordance with the Ministry of Health’s regulations.

21. Organizing information and communication on COVID-19 pandemic prevention and control for workers and customers (if any). Hanging posters and notices of instructions on COVID-19 pandemic prevention and control in public areas (shared areas at the workplaces, canteens, restrooms, ATMs), on vehicles for workers/customers to read and follow. Promulgating regulations on pandemic prevention and control of the units and having sanctions to handle violations if workers fail to comply with. Timely providing sufficient and accurate information for workers, avoiding unnecessary worry.

22. Ensuring conditions and organizing the implementation of the Guidance. Arranging personnel to inspect and supervise the implementation of regulations on pandemic prevention and control at the workplace.

* Things to be done by the employers for prevention and control of COVID-19 pandemic at the workplace are provided in Appendix 3 attached to this Guidance.

IV. RESPONSIBILITIES OF HEALTH STAFF AT THE ESTABLISHMENTS EMPLOYING WORKERS

1. Contacting the centers for disease control/preventive medicine centers of provinces and cities or through the hotline of the provincial-level Health Department or the Ministry of Health (phone number: 1900 3228 or 1900 9095) or health agency as prescribed by local regulations for advice, coordination in making plans and support for pandemic prevention and control implementation.

2. Proposing the employer to establish a Steering Committee/group or assign persons in charge of COVID-19 pandemic prevention and control at the establishment employing workers.

3. Advising the employer to make and issue a plan on COVID-19 pandemic prevention and control, assign and publicize contact information (name and phone number) of officers in charge of COVID-19 pandemic prevention and control at the workplace.

4. Advising the employer to notify or guide units supplying materials for production and business, services (food, food portion provision, environmental hygiene, disinfection, etc.) to sign a commitment to implement regulations on COVID-19 pandemic prevention and control, and supervision mechanism.

5. Organizing training courses and propagandizing personal hygiene measures and pandemic prevention and control measures for workers and customers (if any). Organizing for the workers to make electronic health declarations (n COVI application or updating solutions) in accordance with the Ministry of Health’s regulations.

6. Proposing the employer to arrange and supplement equipment, masks, soap, hand sanitizer and surface disinfectant solution, etc. for the health division at the establishment employing workers; arranging a separate area and separating to handle when there is a case with symptoms of fatigue, fever, cough, sore throat, shortness of breath.

7. Coordinating with the trade union/organization representing workers, leaders and persons in charge of divisions or factories to monitor the workers’ health, timely detect and handle cases with any of the symptoms of fatigue, fever, cough, sore throat, shortness of breath. Making a list of those who are in close contact with a person showing any of the symptoms of fatigue, fever, cough, sore throat, shortness of breath and monitoring their health status.

8. Upon detecting any worker/customer with one of the symptoms of fatigue, fever, cough, sore throat or shortness of breath at the workplace or detecting a confirmed case or F1 or F2 case, instructions prescribed in Sections VI and VII, Part I of this Guidance shall be complied with. The establishment organizing a health station/division shall review, arrange and announce the separate way for workers showing any of the symptoms of fatigue, fever, cough, sore throat or shortness of breath who come for examination and advice.

9. Proposing the employer to assign/establish a team for inspection and supervision of the implementation of pandemic prevention and control of workers and departments at the establishment. An inspection and supervision team includes the leader, persons in charge of occupational safety and hygiene divisions/departments, trade union/organization representing workers in inspecting, supervising and reminding teams, groups, factories, divisions, departments, cleaning and disinfecting staff and partners (material or service suppliers, etc.).

Inspecting and reporting to the employer for timely supplementation of consumable supplies and medical equipment as prescribed at the health department.

10. Regularly updating the COVID-19 development, summing up reports on the pandemic prevention and control at the workplace to the employer/steering committee for pandemic prevention and control of the establishment on a daily, weekly and monthly basis.

* Things to be done by health staff for prevention and control of COVID-19 pandemic at the workplace are provided in Appendix 4 attached to this Guidance.

V. ENVIRONMENTAL HYGIENE AND DISINFECTION AT THE WORKPLACE AND DORMITORY

1. General principles

- Disinfecting with (i) common detergent such as a ready-to-use multi-purpose cleaning spray bottle or (ii) by mixing a household toilet cleaning solution (containing about 5% sodium hypochlorite) at the rate of 10 ml of cleaning solution with 01 liter of water to make a solution capable of killing viruses, or (iii) a solution containing 0.05% active chlorine after mixing or (iv) 70% alcohol. Mixing only enough solution for the day. Using 70% alcohol to clean electronic device surfaces that are susceptible to chemical corrosion or have a small cross-section.

- Period of quarantine after disinfection is at least 30 minutes,

- Disinfection by cleaning is given priority. Dirty surfaces must be cleaned with soap or detergent solution and water prior to disinfection.

- Wearing rubber gloves, masks and protective clothing when cleaning and disinfecting.

2. Environmental hygiene and disinfection at the workplace

2.1. Ensuring industrial hygiene and general hygiene at the workplace.

- Floor, wall, tables and chairs, furniture in the room, factory, store or touched surfaces: Disinfecting at least once a day.

- Frequently touched places such as doorknobs, stair handrails, handrails, elevator buttons, electrical switches, computer keyboards, remote controls, shared phones, push buttons at ATMs, vending machines, public water dispensers, etc.: Disinfecting at least twice a day.

- Common toilet areas: Disinfecting at least twice in a work shift, day.

2.2. Increasing ventilation in working areas, positions, and on vehicles used to transport workers by increasing ventilation or opening doors and windows, using fans or other suitable solutions. Regularly cleaning ventilation systems, fans and air conditioners.

2.3. Waste must be collected and treated on a daily basis as prescribed.

3. Environmental hygiene and disinfection at the dormitory

3.1. Organizing disinfection in rooms and areas of the dormitory (including the sales area/canteen, gym, library, community room, common toilet area, etc.) for workers as follows:

- Floor, tables and chairs, furniture and exposed surfaces: Disinfecting at least once a day.

- Frequently touched places such as doorknobs, stair handrails, handrails, elevator buttons, electrical switches, computer keyboards, remote controls, shared phones, push buttons at ATMs, vending machines, public water dispensers, etc.: Disinfecting at least 01 - 02 times/day.

- Places for washing hands and restrooms: Cleaning and disinfecting at least twice a day.

3.2. Increasing air ventilation for the workers’ rooms and areas in the dormitory by opening doors and windows, and using fans. Regularly cleaning ventilation systems, fans and air conditioners.

3.3. Waste treatment: Equipping adequate trash cans with lids at a convenient place in the dormitory for workers and collecting and treating waste on a daily basis as prescribed.

4. Disinfection of public transport vehicles and vehicles used for transporting workers

- Regularly cleaning and disinfecting the surface of the car door handles, seats, windows, floor, air conditioner in the car and other unsanitary and exposed positions on road vehicles, trains, ships with a disinfectant solution containing 0.1% active chlorine or using similar bactericidal preparations that have been granted the circulation registration certificates by the Health Environment Management Agency - the Ministry of Health.

- The disinfection of airplanes shall comply with instructions of the World Health Organizations, regulations of airlines or the International Civil Aviation Organization (ICAO).

Things to do when cleaning and disinfecting at workplaces and dormitories to prevent and control the COVID-19 pandemic are provided in Appendix 5 attached to this Guidance.

VI. HANDLING WHEN THERE IS CASE OF FATIGUE, FEVER, COUGH, SORE THROAT AND SHORTNESS OF BREATH AT THE WORKPLACE/DORMITORY

Upon detecting any worker with one of the symptoms such as fatigue, fever, cough, sore throat or shortness of breath at the workplace/dormitory, the following steps shall be implemented:

1. Notifying managers of the establishment employing workers/dormitory and the establishment's health staff.

2. Managers/health staff shall provide medical masks and proper instructions.

3. Avoiding contacting with surrounding people, avoiding close contact with others less than 1 meter.

4. Transferring the worker to the quarantine area which has been prepared in the establishment/dormitory.

Requirements for a temporary quarantine area in the workplace/dormitory:

- Being located in a separate area, near the entrance and separate from the working areas/dormitory (if any).

- Each temporary quarantine room must satisfy the following requirements: Good ventilation; Limiting furniture in the room; There is a place to wash hands; Having trash cans with tight-fitting lids; There is a separate toilet area.

5. Calling the hotline of the Health Department or the Ministry of Health (phone number: 1900 3228 or 1900 9095) or a health agency according to local regulations for advice and, if necessary, visiting a medical establishment for examination and treatment.

6. Avoiding using public transport vehicles to visit medical establishments.

7. Regularly updating the worker's health status.

8. Making a list of contacts and disinfecting at the workplace/dormitory at the request of the health agency.

* Things to do when there is a case showing symptoms of fever or cough, sore throat, shortness of breath at the workplace/dormitory are prescribed in Appendix No. 6 attached to this Guidance.

VII. SEPARATION, DISINFECTION AND ENVIRONMENTAL HYGIENE WHEN THERE IS A CONFIRMED CASE AT THE WORKPLACE/DORMITORY

1. Guiding the separation

Separation for quarantine shall be implemented immediately after detecting a confirmed case at the workplace or dormitory:

1.1. Confirmed case: Shall be immediately transferred to the medical examination and treatment establishments that are allowed to receive and provide treatment as designated by the National or provincial-level Steering Committee for COVID-19 Prevention and Control. While waiting for the transfer, it is necessary to temporarily isolate the confirmed case in a separate area at the workplace, dormitory and take protective measures to avoid infecting other workers.

1.2. F1: Shall be immediately quarantined at a medical establishment or sent to the concentrated quarantine establishment decided by the National Steering Committee for COVID-19 Prevention and Control.

1.3. F2: Is required to be quarantined at home, accommodation and self-monitor his/her health status while waiting for the F1 testing result. If the F1 has a negative test result, the quarantine shall end.

If the worker still has to go to the office, he/she shall be quarantined at the workplace/dormitory and ensure to maintain activities at the workplace.  In case of arranging a local hotel for the worker outside the working time, the instructions in the Ministry of Health’s Decision No. 1462/QD-BYT dated March 30, 2020 on the temporary guidance on quarantine at a hotel for health staff in COVID-19 pandemic prevention and control shall be complied with.

Ensuring safety conditions and vehicles for the worker if he/she is quarantined at the hotel.

1.4. Other workers at the workplace/dormitory:

- Continuing to work and staying at home or dormitory (after disinfection and environmental hygiene according to the instructions).

- Self-monitoring their health status and updating information about F2.

2. Disinfection and environmental hygiene

Following the instructions in the Official Dispatch No. 1560/BYT-MT dated March 25, 2020 of the Ministry of Health on temporary guidance on disinfection and environmental treatment of areas with COVID-19 patients in the community or other instructions of the National Steering Committee or the Ministry of Health, if any, and some notes on disinfecting workplaces of COVID-19 patients as follows:

2.1. Areas to be disinfected (at the workplace):

- Working location, office, meeting room, canteen, common toilet area and other shared areas, etc.

- Adjacent areas: Exterior wall of the office, corridor, shared path, stairs, elevator, lobby, etc.

- Vehicles used to transport workers (if any).

2.2. General disinfection principles shall comply with the instructions specified at Point 1, Section 5, Part I of this Guidance.

2.3. In order to ensure safety and the effectiveness of disinfection, the workers may continue working the next day after completing the disinfection.

VIII. IMPLEMENTATION

1. Employers shall:

- Review and make plans, arrange human resources to implement the prevention and control of COVID-19 pandemic at the workplace or dormitory according to this Guidance;

- Disseminate to trade unions/representative organizations and workers the contents that the workers need to perform to prevent and control the COVID-19 pandemic at workplaces and dormitories;

- Promulgate regulations on pandemic prevention and control of the units and have sanctions to handle violations if workers fail to comply with them.

- Regularly inspect, monitor and assess the prevention and control of COVID-19 pandemic as well as have a plan to overcome shortcomings, if any.

- Report the implementation result to local health agencies as prescribed.

2. Ministries, ministerial-level agencies, and government-attached agencies shall: Direct their affiliated establishments to strictly implement this Guidance and inspect, supervise the implementation. Report the implementation result to the Ministry of Health (standing body of the National Steering Committee for COVID-19 Prevention and Control).

3. The Central Committee of the Vietnam Fatherland Front is requested to direct the Vietnam Fatherland Front Committees at all levels to coordinate with ministries, branches and localities in implementing this guidance and supervising the implementation.

4. The Vietnam General Confederation of Labor is requested to direct the provincial-level Labor Confederation and trade unions at all levels to coordinate with ministries, branches, localities and employers in organizing the implementation, disseminating and propagandizing; inspecting and supervising the implementation.

5. People’s Committees of provinces and cities shall:

- Base on the actual situation in the localities to supplement and adjust the guidance.

- Increase the number of health staff supporting the prevention and control of COVID-19 at establishments employing workers, industrial parks and dormitories of workers. - Ensure adequate funding, arrange human resources for the implementation.

- Direct the Health Department to make a plan, implement, provide training, propagandize, inspect and supervise the guidance provision for medical establishments, establishments employing workers and sectors and groups in the locality, and report the provincial or municipal Steering Committee for COVID-19 Prevention and Control.

- Direct and organize the concentrated quarantine at the workplace, industrial parks and dormitories for workers if necessary and mobilize resources for the quarantine; create favorable conditions and support for quarantined people so that such people can feel secure to be under quarantine. Closely inspect and supervise the implementation of quarantine and conduct involuntary health quarantine if the quarantined people fail to comply with the quarantine requirements.

- Inspect and supervise the pandemic prevention and control at the establishments and industrial parks in the localities, and take measures to handle violations against regulations on COVID-19 pandemic prevention and control at the workplace as prescribed. Report the implementation result to the Ministry of Health (standing body of the National Steering Committee for COVID-19 Prevention and Control).

6. Departments of Health of provinces and centrally-run cities shall:

- Develop detailed guidance and direct medical establishments in localities to support the establishments employing workers, dormitories and workers as prescribed upon receiving information from the establishments, dormitories, workers and health staff at such establishments.

- Provincial or municipal centers for disease control/preventive medical centers shall act as a focal point to direct medical centers of districts to organize the dissemination and implementation of this Guidance for production and business establishments.

- Coordinate with relevant Departments and sectors in training the Guidance for health staff at the establishments employing workers, workers and employers at establishments, production and business establishments, especially small- and medium-sized enterprises, craft villages and industrial parks in localities.

Any difficulties arising in the course of implementation should be reported to the Ministry of Health (the Health Environment Management Agency)./.

 

 

 

PART 2

GUIDANCE ON ASSESSMENT OF THE RISK OF COVID-19 INFECTION AT PRODUCTION AND BUSINESS ESTABLISHMENTS

 

I. OBJECTIVES

Assessing the risk of COVID-19 infection a set of indicators to determine the levels of infection risk at production and business establishments in order to take measures to overcome, prevent and control infection, and ensure safety in production and business.

II. SUBJECTS OF APPLICATION

Production and business establishments all around the country, regardless of their production scale and business households.

III. ASSESSMENT CONTENTS

1. The number of employees working in production and business establishments (10 points)

- Less than 50 workers                 01 point

- From 50 - 199 workers              02 points

- From 200 - 499 workers            04 points

- From 500 - 999 workers            06 points

- From 1,000 - 4,999 workers      08 points

- 5000 workers or more                10 points

2. Density of workers working in a workshop, calculated by the working area for a worker (10 points)

- 01 worker/01 m2 or more              0 point.

- 01 worker/less than 01 m2             10 points.

3. The risk of COVID-19 infection from workers (30 points)

(Points are given only to the person with the highest risk)

- None                                                                                     0 point.

- F2 (those who are in close contact with F2 cases)               05 points.

- F1 (those who are in close contact with confirmed cases)   10 points.

- Confirmed case                                                                     20 points.

- Confirmed case infecting others                                           30 points

4. Factory ventilation (10 points)

- Natural ventilation (by open doors/exhaust fans)     0 point.

-  Mixed ventilation                                                     05 points.

- Air conditioners                                                        10 points.

5. Working hours (05 points)

- 8 hours/day maximum          0 point.

- More than 8 hours                05 points.

6. Ratio of workers whose temperatures are checked before entering the workshop (10 points)

- 100%                          0 point.

- 80% to under 100%     07 points.

- 60% to under 80%       09 points.

- Under 60%                  10 points.

7. Personal hygiene conditions for workers (20 points)

7.1. Arranging a place for washing hands with clean water and soap or hand sanitizer containing at least 60% alcohol before entering and leaving the workshop.

- Available in all units                          0 point.

- Available in 90% to 10% of units      01 point - 09 points.

- Unavailable in all units                      10 points.

7.2. The rate of the workers washing hands with clean water and soap or hand sanitizer containing at least 60% alcohol before entering and leaving the workshop; before and after having a meal.

- 100% of observed workers                          0 point.

- 90% to 10% of observed workers                01 point - 09 points.

- Under 10% of observed workers                 10 points.

8. Wearing masks at the workplace (30 points)

8.1. Providing masks for workers every day or masks to workers or distributing washable masks.

- 100% of workers                 0 point.

- 90% to 10% of workers       02 points - 09 points.

- Under 10% of workers        10 points.

8.2. The rate of workers wearing masks during working hours.

- 100% of workers                                0 point.

- 90% to 10% of observed workers      02 points - 18 points.

- Under 10% of workers                       20 points.

9. Activities of non-essential service areas in production and business establishments (coffee shops, libraries, gyms, etc.) (05 points)

- None                                                                                                   0 point.

- Complying with regulations on pandemic prevention and control   01 point.

- Not complying with regulations on pandemic prevention and control     05 points.

10. Equipping hand sanitizer containing at least 60% alcohol at commonly touched places such as ATMs, public water dispensers, vending machines, elevators, etc. (10 points)

11. Meal shift arrangement for workers (45 points)

- Not available                                                                              45 points.

 (If not available, skip criteria from 11.2 to 11.8).

11.2. Monitoring health status or meal shift providers.

11.3. The number of workers having a meal in the canteen at the same time.

 

11.4. Installing partitions between seats or diagonal seating arrangement.

11.5. Hygiene conditions and disinfection of touched surface in eating areas.

11.6. Availability of a handwashing area and workers washing hands before and after having a meal

13. Pandemic prevention and control equipment on worker transport vehicles (15 points)

13.1. Ventilation.

- Natural ventilation (opening windows)   0 point.

- Air conditioners                                       03 points.

13.2. Availability of hand sanitizer containing 60% alcohol.

- Available                                                 0 point.

- Unavailable                                             03 points.

13.3. Checking temperature for workers before getting on the vehicle

- Performed                                                                   0 point.

13.5. Cleaning and disinfecting the vehicle before/after each journey.

          - Performed                              0 point.

- Not performed                      03 points.

14. Plans to respond the pandemic (50 points)

14.1. Availability of the response plan.

- Available                             0 point.

- Unavailable                         10 points.

14.2. Persons in charge of pandemic prevention and control

- Available                             0 point.

- Unavailable                         05 points.

14.3. Temporary quarantine areas/rooms

- Available                                                                      0 point.

- Available but not in compliance with requirements     03 points.

- Unavailable                                                                   05 points.

14.4. Availability of health stations/health staff or contracts with medical examination and treatment establishments.

- Available                                          0 point.

- Unavailable                                      05 points.

14.5. The rate of workers disseminated with information about pandemic prevention and control at the workplace/dormitory/accommodation.

- 100% of workers                                                                           0 point.

- The rate of nondisseminated workers reduced from 90% to 10%   01 point - 09 points.

- Under 10% of workers:                                                          10 points.

14.6. Guiding/propagandizing at necessary places (working place, canteen, toilet area, worker dormitories, ATMs, public water dispensers, vending machines, vehicles, etc.)

- Fully available                   0 point.

- Partially available              03 points.

- Unavailable                        05 points.

14.7. Assigning supervisors at each step.

- Fully assigned                    0 point.

- Inadequately assigned        03 points.

- Not assigned                       05 points.

14.8. Establishing a self-inspection team and daily inspection.

- Fully performed                  0 point.

- Inadequately performed      03 points.

- Not performed                     05 points.

15. Cleaning and disinfecting at the workplace/dormitory (30 points)

15.1. Cleaning and disinfecting

- Fully performed                   0 point.

- Inadequately performed       05 points.

- Not performed                     10 points.

15.2. Using the disinfectant solution.

- In compliance with regulations           0 point.

- Not in compliance with regulations    05 points.

15.3. Cleaning surfaces before daily disinfection.

- Performed in compliance with regulations     0 point.

- Inadequately performed                                  03 points.

- Not performed                                                 05 points.

15.4. Disinfection method.

- In compliance with regulations                       0 point.

- Not in compliance with regulations                05 points.

15.5. Arranging trash cans with lids at convenient places.

- Fully performed                                               0 point.

- Inadequately performed                                   03 points.

- Not performed                                                  05 points.

IV. ASSESSMENT AND CONCLUSION

1. Infection risk index

The infection risk index (hereinafter referred to as IRI) is calculated by the total number of actual points scored at the production and business establishment divided by the total points of the indexes from 1 to 15, Part II multiplied by 100.

IRI = points of index 1 + points of index 2 + points of index 3 + ... + points of index 15)/300 * 100.

2. Assessment method

- Assessing each workshop, production line and production area, etc. to determine the infection risk of each workshop, production line and production area, etc.

- Assessing the whole production and business establishment by the average of the evaluation points of each workshop, production line, production area, etc.

- If the point of each content 8, 14, 15 reaches more than 50%, it will be considered as a paralysis score and will be classified as a high-risk group.

- The suspension of operation or taking remedial measures shall be applied to each workshop, production line or production area, etc., according to the risk level of the group.

- Content 2 (density of workers in workshops calculated by the working areas for 01 worker) and content 12.3 (density of people on vehicles) shall be scored upon distancing request of the Government or the National Steering Committee or related ministries and branches. If no point is scored, it is counted as 0 point (zero) and the maximum point of contents 2 and 12.3 is not included in the common denominator when calculating the overall infection risk index of the production and business establishment.

3. Classification of risk groups

- If the total point is under or equal to 15%: Very low risk. Workshops, production lines and production areas, etc, /Production and business establishment may operate and have to maintain and conduct a regular assessment to ensure pandemic prevention conditions.

- If the total point is from 16% - 30%: Low risk. Workshops, production lines and production areas, etc, /Production and business establishment may operate but must conduct periodic inspections to eliminate risk factors with the highest point.

- If the total point is from 31% -50%: Medium risk. Workshops, production lines and production areas, etc, /Production and business establishment may operate provided that it conduct periodic inspections and eliminate risk factors with the highest score.

- If the total point is from 51% - 80%: High risk. Workshops, production lines and production areas, etc, /Production and business establishment must immediately take measures to mitigate the risks, otherwise, it may be subject to operation suspension.

- If the total point is from 81% - 100%: Very high risk. Workshops, production lines and production areas, etc, /Production and business establishment must suspend its operation and immediately take measures to mitigate the risks.

V. IMPLEMENTATION ORGANIZATION

1. Employers shall

- Conduct the risk assessment at their production and business establishments according to this Guidance immediately after receiving instructions and report the assessment result to the Provincial-level Steering Committee for COVID-19 Prevention and Control;

- Based on the assessment results, take remedial measures (if any);

- The re-assessment shall be conducted at least every two weeks or when there is a confirmed case, F1 or F2 or other incidents.

2. Ministries, ministerial-level agencies, and government-attached agencies shall: Direct affiliated establishments to seriously assess the risk of infection at production and business establishments. Inspect, monitor the implementation and report the implementation result to the Ministry of Health (standing body of the National Steering Committee for COVID-19 Prevention and Control).

3. The Vietnam General Confederation of Labor is requested to direct the Labor Confederations at all levels to coordinate with ministries, branches and localities in organizing the implementation, disseminating and propagandizing; inspecting and supervising the assessment of infection risk at production and business establishments.

4. People’s Committees of provinces and cities shall:

4.1. Direct the Health Departments to assume the prime responsibility for, and coordinate with the Department of Labor, Invalids and Social Affairs and relevant Departments and sectors, provincial-level Labor Confederations, Management boards of industrial parks in:

- Disseminating and guiding production and business establishments in localities to conduct risk assessment under this Guidance.

- Conduct risk assessment for production and business establishments and reporting to the provincial-level Steering Committee for COVID-19 Prevention and Control.

4.2. Based on the assessment results, the provincial-level Steering Committee for COVID-19 Prevention and Control shall propose the provincial-level People's Committee to decide on taking measures to handle production and business establishments failing to meet the pandemic prevention and control requirements as prescribed.

4.3. Inspect and supervise the assessment of infection risks of production and business establishments in localities.

5. Any difficulties arising in the course of implementation should be reported to the Ministry of Health (the Health Environment Management Agency)./.

 

* All Appendices are not translated herein.