On May 14, 2020 the CA Department of Industrial Relations posted guidance for keeping workers safe from exposure to COVID-19. The guidelines included, among many other actions, a requirement to provide training to employees working onsite. Pasted below is the mandated content for that training. The complete guidance from Cal/OSHA can be found here Cal/OSHA Interim General Guidelines on Protecting Workers from COVID-19
Employers can develop their own training or purchase video training online. There are free training resources, in both PDF and Microsoft Powerpoint formats, available from the National Institute of Environmental Health Sciences. Their webpage of COVID-19 resources can be found here. If you'd like a referral to an online training vendor, contact April Price at aprilp@lbwinsurance.com
Guidance from Cal/OSHA webpage:
Provide Employee Training
Provide training in a language that is readily understandable by all employees on the following topics:
- General description of COVID-19, symptoms, when to seek medical attention, how to prevent its spread, and the employer’s procedures for preventing its spread at the workplace.
- How an infected person can spread COVID-19 to others even if they are not sick.
- How to prevent the spread of COVID-19 by using cloth face covers, including:
- CDC guidelines that everyone should use cloth face covers when around other persons.
- How cloth face covers can help protect persons around the user when combined with physical distancing and frequent hand washing.
- Information that cloth face covers are not protective equipment and do not protect the person wearing a cloth face cover from COVID-19.
- Instructions on washing and sanitizing hands before and after using face coverings, which should be washed after each shift.
- Cough and sneeze etiquette.
- Washing hands with soap and water for at least 20 seconds, after interacting with other persons and after contacting shared surfaces or objects. As noted above, Executive Order N-51-20 requires that employees working in food facilities (as defined by the California Retail Food Code) must be permitted to wash their hands every 30 minutes and additionally, as needed.
- Avoiding touching eyes, nose, and mouth with unwashed hands.
- Avoiding sharing personal items with co-workers (i.e., dishes, cups, utensils, towels.
- Providing tissues, no-touch disposal trash cans and hand sanitizer for use by employees.
- Safely using cleaners and disinfectants, which includes:
- The hazards of the cleaners and disinfectants used at the worksite.
- Wearing PPE (such as gloves).
- Ensuring cleaners and disinfectants are used in a manner that does not endanger employees.