Issue link: http://psai.uberflip.com/i/1263317
8 COVID-19 GUIDELINES FOR PORTABLE SANITATION © Copyright 2020 by the PSAI. All rights reserved. CDC REQUIREMENTS/PSAI STANDARD GUIDANCE FOR AGRICULTURAL JOB SITES Encourage farmworkers to wash their hands often with soap and water for at least 20 seconds. • Make sure you have enough hand wash facilities on your job site at all times. At a minimum, the PSAI suggests you assume each employee will need at least 5 washes per day and possibly more. This includes once when arriving on the job, 1-2 times after using the toilet, once before a meal, and once at the end of the shift. If you doubt people will wash their hands 5 times a day, update your training and procedures to ensure they wash upon arrival and exit, after toileting and before eating. CDC recommends additional washes if hands are soiled, have been sneezed/ coughed in, or if gloves have been changed. • Note that portable handwash equipment varies in its capacity, so discuss the total number of washes or sanitizations each piece of equipment will provide. A rule of thumb is 300 washes per unit. • Note that hand sanitizer is not an acceptable substitute in agricultural settings because it kills bacteria but does not actually clean the hands. It can only be used if hands are not "visibly soiled or dirty." Farmworkers must have reasonable access to permanent and/or temporary hand washing facilities equipped with soap, potable water, and clean, single-use towels. Easy access is especially important in areas where multiple farmworkers are working; increase the number of hand washing stations to minimize the distance to a station and the likelihood of crowding at stations. Sanitizing stations should be in multiple locations on the farm, if feasible, such as the point of entry or exit to a farm field, the location where farmworkers clock in/out, and, if possible, in individual containers made available to workers in field settings. • Discuss the layout of the job site and the placement of the hand wash or sanitizer stations on your site. Also discuss how they will be stocked and sanitized between services from your provider, who will provide the supplies/cleaners, and how cleaning will be documented. • Make sure that your provider is using soap and sanitizer that is approved for use with food products. Limit close contact with others by maintaining a distance of at least 6 feet, when possible. • Ensure enough portable restroom units are on site so that lines do not form during breaks. • In no case should fewer units be present than the ANSI/PSAI Z4.4-2016 standard of 1 unit per 10 workers for a 40-hour work week. When portable sanitation service technicians visit job sites, they will be wearing masks and face shields among other personal protective equipment (PPE). These will be left on while interacting within 6 feet of workers on the job site.