Blog

Everyday we receive updates, news and bulletins about what is happening around the world but what is happening here, at home, in the Ontario and Canadian manufacturing sector, to help combat and prevent COVID-19?

The truth is, there is a lot  happening.  Companies are retooling every day to provide the essential PPE and equipment for our healthcare system and workers. Companies have shifted focus away from their core products to make hand sanitizer for the masses. Everyone is doing their part and it’s heartwarming to see us Canadians and our Canadian companies band together during a major crisis such as this.

So, aside from retooling and manufacturing the necessary goods needed, what else is the Ontario and Canadian manufacturing industry doing to prevent the spread? Over the last few weeks I have been speaking with manufacturers all across Ontario, asking them about best practices, unique solutions or other programs implemented to minimize risk to their personnel and business as a whole. Below is the compiled list, however, I know this is only the tip of the iceberg when it comes to best practices during these difficult times.

Some of this is standard by now, but some of the other preventative tactics may be new and what is needed for you, your employees and your company. If there is anything your company is currently doing that is not listed below please “reply” to this posting with your idea, suggestion or current initiative.

I have also included a number of links to resources available to Canadian businesses at the bottom of this posting for reference. 

We are in this together!
 

Restricted Access & Physical Distancing

• No outside visitors; employees only on site
• Blocking doors open to reduce touching of handles
• 6ft between personnel or workstations
• Stopped all in person meetings
• Only 1 employee in change room at a time
• Staggered lunch breaks or specific amount of people allowed in break room at one time
• No outside items allowed into facility (purses, bags, lunch boxes, etc) to reduce contamination potential
• Individual pre-packaged meals being provided to staff

Sanitization

• All staff required to wash hands upon entering facility
• Lunchroom sanitized every two hours
• Sanitize desk or workstation at start and end of shift
• Increase in cleaning frequencies for whole facility

Scheduling

• 30 or minute gap between shift start and end times
• All capable of working from home have been mandated to do so

Education & Monitoring

• All employees received training through an ongoing educational campaign; how does the virus spread, ways to protect yourself, preventative measures, company procedures and policies
• Monitor any employees and send any employees home displaying signs of COVID-19 or Flu like symptoms
• Staff can voluntarily go home if they request; staff who choose to go home and are not ill may be on unpaid leave (company dependant)

Supply Chain

• Regular communication with supply chain to identify risks, alternate options (if needed), suppliers in trouble (how can you support your suppliers?), 
• Determine which alternative suppliers can act as backups in the event of disruption

Resources:

http://www.chamber.ca/resources/pandemic-preparedness/BusinessPrepGuidePanPrep2020

https://www.canada.ca/en/public-health/services/publications/diseases-conditions/preventing-covid-19-workplace-employers-employees-essential-service-workers.html

https://www.canada.ca/en/public-health/services/diseases/2019-novel-coronavirus-infection/guidance-documents/risk-informed-decision-making-workplaces-businesses-covid-19-pandemic.html

https://www.canada.ca/en/department-finance/economic-response-plan.html#businesses

https://www.publichealthontario.ca/-/media/documents/ncov/ncov-daily-lit.pdf?la=en