Important Notice regarding COVID-19

COVID Safe Plan

GuidanceAction to mitigate the introduction and spread of COVID-19
Provide and promote hand sanitiser stations for use on entering building and other locations in the worksite and ensure adequate supplies of hand soap and paper towels are available for staff.

  • Provided hand washing facilities and made sure these are kept clean, properly stocked and in good working order. Therefore, each workstation/staff member has their own alcohol-based sanitiser dispenser to mitigate sharing. Also, they have seperate bins for each workstation to dispose of any paper towels.

  • Front doorbell and near backdoor lift – alcohol-based sanitiser dispensers are located to use before and after the use of doorbell or lift switch.
    Rest rooms – Soap based hand wash liquids stations and bins are provided to dispose paper towels.

  • To Staff – There are notes displayed on the premises with information on how to wash and sanitise their hands correctly.
    Always promote good hygiene practices.

  • Keep the workplace clean and hygienic. Regularly cleaning high-touch surfaces such as door handles and workstations with alcohol wipes to prevent contamination.

Where possible: enhance airflow by opening windows and adjusting air conditioning.

  • Air conditioning are provided by the building management – set for optimum air flow at the start of each workday or shift.

  • Opening windows is not available

In areas or workplaces where it is required, ensure all staff wear a face covering and/or required PPE, unless a lawful exception applies. Ensure adequate face coverings and PPE are available to staff that do not have their own.

  • Face covering – All Lab staff must use face coverings provided by the company as a general rule in the lab and currently it is a mandatory requirement for all the staff on the premises to use face mask all the time.

  • PPE – There is a work hazard of using PPE however, each staff member uses their own aprons provided by the company.

  • Monitoring – The General manager and the operations manager of the company are monitoring use of the face covering of staff.

Below protected coverings are provided by the company to all staff members and for any visitors,

  1. Latex Gloves

  2. Face masks

  3. Safety Glasses

Provide training to staff on the correct use and disposal of face coverings and PPE, and on good hygiene practices and slowing the spread of coronavirus (COVID-19).

The company provides regular meetings with staff to educate them on hand and cough hygiene, including how to wash and sanitise their hands correctly. In addition to this the company intranet website is on use as a communication method to inform any updates to staff regarding good hygiene practises. We have provided below details to the staff members

All staff now need to observe the proper practices for avoiding contact with viruses. These are:

  1. Wash your hands often - Clean your hands regularly with soap and water or alcohol-based hand sanitiser

  2. Use an alcohol-based hand sanitiser when you can’t wash your hands,

  3. Avoid touching eyes, nose and mouth with unwashed hands.

  4. Cover your mouth when you sneeze or cough with a tissue or shirt sleeve, not your hands - dispose of tissues immediately after use and wash your hands or apply hand sanitiser.

  5. Avoid close contact with others, such as touching.

  6. Keep your distance from those who are ill (1.5 metres from anyone coughing or sneezing), and

  7. Stay home if you feel ill – If a staff member is ill, paid sick leave applies

  8. Get COVID tested and self-isolate until you get your results. DO NOT RETURN TO WORK

  9. Clean and disinfect busy touch-points such as door handles, handrails etc. especially if someone is sick.

Display of appropriate information on the use of face coverings and PPE –on the premises information brochures and notices are on display

Replace high-touch communal items with alternatives.

  • Swapping shared coffee and condiments for single serve sachets

  • rubbish bins and soap dispensers. Avoid sharing of equipment such as phones, desks, headsets, offices, tools or other equipment

  • Provide staff with their own personal equipment, labelled with their name

GuidanceAction to mitigate the introduction and spread of COVID-19
Increase environmental cleaning (including between changes of staff), ensure high touch surfaces are cleaned and disinfected regularly (at least twice daily).

  • Regular everyday cleaning – An external cleaning company is employed to carry out the daily cleaning.

  • Shared staff spaces – Daily cleaning carried out by the cleaning staff.

  • During the day – There are regular workstation cleaning is an allocated employee who is performing mid-day cleaning of common areas and high touched surfaces.

Ensure adequate supplies of cleaning products, including detergent and disinfectant.From the cleaning company

  • Agar – Chloradet

  • Agar – Bleach

  • Ager – Lemon

  • Ager – Fast Glass


  • Halyard ISOWIPES hospital grade disinfectant

  • Glen 20 disinfectant sprays

  • Stay Safe surface disinfectant spray

GuidanceAction to mitigate the introduction and spread of COVID-19
Physical distancing and limiting workplace attendance
Ensure that all staff that can work from home, do work from home.

  • Identified the roles that are required to be performed from home or can be adapted to be performed from home – 3 front office staff and 3 Relationship managers are working from home.

  • Adapted working arrangements to enable working from home.

  • Regularly assess staff in attendance at the workplace to determine whether they are required to be there.

Establish a system that ensures staff members are not working across multiple settings/work sites.

  • All the staff members work for the company on a single site only and the company informed the staff to let the company know if any future circumstance change.

  • Developed a form for employees to declare that they have not worked across multiple worksites

Establish a system to screen employees and visitors before accessing the workplace. Employers cannot require employees to work when unwell.

  • Daily temperature checking on place for all the staff members and visitors.

Configure communal work areas so that there is no more than one worker per four square meters of enclosed workspace, and employees are spaced at least 1.5m apart. Also consider installing screens or barriers.

  • Rearranged furniture in common areas to ensure physical distancing, stagger seating is arranged so staff are not facing one another on break. One person per 4 sqm rule applied. Shared area such as kitchen can use by 2 people at a time.

Use floor markings to provide minimum physical distancing guides between workstations or areas that are likely to create a congregation of staff.

  • Identified areas that require floor marking, such as lifts, kitchen areas, printer collection areas

Modify the alignment of workstations so that employees do not face one another.
  • Workstation modified therefore employees do not face each other.
    Workstations are spaced from each other - implementation of shields or barriers where appropriate

Minimise the build up of employees waiting to enter and exit the workplace.
  • Use one elevator at the rear and at one at the front. Informed staff members to enter one person per time.

  • On the foyer of the building contactless hand sanitiser dispenser is provided.
Provide training to staff on physical distancing expectations while working and socialising (e.g. during lunch breaks).
  • Developed and educated staff on strategies and work practice changes to maintain physical distancing

  • Reinforced messaging to staff that physical distancing needs to be maintained during work and during social interactions
Review delivery protocols to limit contact between delivery drivers and staff.

  • Established contactless delivery process and provided hand sanitiser dispensers for all the delivery personnel

  • Deliveries must use their own pens. No signature for deliveries.

  • Displayed signage for delivery personals.

  • Identified designated drop off areas.

  • Reduced delivery and pick up numbers.

  • Non-essential visits to all sites cancelled or postponed.

  • Anyone who needs to attend the workplace must have permission from the management

Review and update work rosters and timetables where possible to ensure temporal as well as physical distancing.

  • Reduced the use of common areas such as kitchen

  • Encouraged staff to minimise time on breaks in shared facilities with others.

  • The company have only one sift from 8.00am to 4.30 pm.

Where relevant, ensure clear and visible signage in areas that are open to the general public that specifies maximum occupancy of that space, as determined by the ‘four square metre’ rule.
  • There is no space that is open to the general public.
GuidanceAction to ensure effective record keeping
Record keeping
Establish a process to record the attendance of customers, clients, visitors and workplace inspectors, delivery drivers. This information will assist employers to identify close contacts.
  • Established and maintaining a register of attendance for all workers, customers, clients and visitors (including workplace inspectors) to the worksite, who are present for 15 minutes or longer and stored confidentially and securely.

Provide guidance to staff on the effective use of the workplace OHS reporting system (where available).
  • Educated staff on how to meet OHS requirements, including recording information about any incidents.

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