COVID-19 Preparedness Plan

Half Pint Brewing Company is committed to providing a safe and healthy workplace for all our workers and our customers. To ensure we have as safe and healthy workplace, we have developed the following COVID-19 Preparedness Plan in response to the COVID-19 pandemic. Managers and workers are all responsible for implementing this plan. Our goal is to mitigate the potential for transmission of COVID-19 in our workplaces and communities, and that requires full cooperation among our workers, management and customers. Only through this cooperative effort can we establish and maintain the safety and health of our workers and workplaces.

Management and workers are responsible for implementing and complying with all aspects of this COVID-19 Preparedness Plan.  Half Pint Brewing Company managers have our full support in enforcing the provisions of this policy. 

Our workers are our most important assets. We are serious about safety and health and keeping our workers working at Half Pint Brewing Company. Worker involvement is essential in developing and implementing a successful COVID-19 Preparedness Plan. We have involved our workers in this process by including them in the decision making process for how the business moves forward in keeping us all safe and in compliance with the guidelines. Our COVID-19 Preparedness Plan follows Centers for Disease Control and Prevention (CDC) and Minnesota Department of Health (MDH) guidelines, federal OSHA standards related to COVID-19 and Executive Order 20-48, and addresses:

• hygiene and respiratory etiquette; 

• engineering and administrative controls for social distancing; 

• cleaning, disinfecting, decontamination and ventilation; 

• prompt identification and isolation of sick persons; 

• communications and training that will be provided to managers and workers; and 

• management and supervision necessary to ensure effective implementation of the plan. 

• protection and controls for pick-up, drop-off and delivery; 

• protections and controls for in-brewery ordering; and 

• communications and instructions for customers. 

Screening and policies for employees exhibiting signs and symptoms of COVID-19 

Workers have been informed of and encouraged to self-monitor for signs and symptoms of COVID-19. The following policies and procedures are being implemented to assess workers’ health status prior to entering the workplace and for workers to report when they are sick or experiencing symptoms. Employees are asked to check temperature before coming to work and review health screening checklist to confirm they have no symptoms.  The checklist will be provided and posted in the brewery office.  If temperature of 100.0 degrees or any other symptoms stated on checklist are noted, employees are to stay home.  They will call or text to notify brewery management.  If symptoms are noted while at work, they are to leave the brewery as soon as possible and return to home

Half Pint Brewing Company has implemented leave policies that promote workers staying at home when they are sick, when household members are sick, or when required by a health care provider to isolate or quarantine themselves or a member of their household.  Accommodations for workers with underlying medical conditions or who have household members with underlying health conditions have been implemented. Any employees who themselves or who have family members with underlying health conditions will be encouraged to stay home. 

Half Pint Brewing Company has also implemented a policy for informing workers if they have been exposed to a person with COVID-19 at their workplace and requiring them to quarantine for the required amount of time. Management will inform employees of any exposure to Covid-19 and will review recommendations for quarantine for specified amount of time and/or plan for possible Covid-19 testing. 

In addition, a policy has been implemented to protect the privacy of workers’ health status and health information, which will follow current HIPPA guidelines for health privacy. 

Handwashing 

Basic infection prevention measures are being implemented at our workplaces at all times. Workers are instructed to wash their hands for at least 20 seconds with soap and water frequently throughout the day, but especially at the beginning and end of their shift, prior to any mealtimes and after using the toilet.

All customers and visitors to the workplace will be required to wash or sanitize their hands prior to or immediately upon entering the facility. Hand-sanitizer dispensers (that use sanitizers of greater than 60% alcohol) are at entrances and locations in the workplace so they can be used for hand hygiene in place of soap and water, as long as hands are not visibly soiled.

Employees will have both handwashing station and hand sanitizer available for use throughout their shift.  Handwashing reminder signs will be posted and recommendations will be reviewed with all staff.  Hand sanitizer and restroom sink will be available for visitors to the brewery and guidelines for handwashing along with reminder signs will be posted. 

Respiratory etiquette: Cover your cough or sneeze 

Workers, customers and visitors are being instructed to cover their mouth and nose with their sleeve or a tissue when coughing or sneezing and to avoid touching their face, in particular their mouth, nose and eyes, with their hands. They should dispose of tissues in provided trash receptacles and wash or sanitize their hands immediately afterward. Respiratory etiquette will be demonstrated on posters and supported by making tissues and trash receptacles available to all workers, customers and visitors. Instructions/reminders will be posted in designated areas. 

Social distancing 

Social distancing of six feet will be implemented and maintained between workers, customers and visitors in the workplace through the following engineering and administrative controls: The maximum number of employees working at one time will be 3 people and all will be designated to a specific area.  Social distancing signs will be posted around the brewery and taproom property.

Due to having outdoor seating for customers, the outside seating area will have a distance between tables of at least 10 feet.  Groups will be limited to 10 people. Customers who enter taproom for To Go orders will have a designated checkout counter to use.  Brewery/Taproom visitors who will be ordering on site will have a separate checkout area to use. Masks are required in the Taproom  when not seated at your table. Staff will be instructed to keep 6 feet of distance between self and customers.  Customers will be encouraged to use credit card when at all possible to avoid staff having to handle cash/coin.  All equipment used by multiple staff members will be routinely sanitized per recommended standards.  Staff will be required to wear face mask and gloves are available if needed.  Staff will monitor outside seating area to ensure visitors are following guidelines for social distancing and cleanliness. Visitors that refuse to abide by stated guidelines will be asked to leave.

Cleaning, disinfection, and ventilation 

Regular housekeeping practices are being implemented, including routine cleaning and disinfecting of work surfaces, equipment, tools and machinery, delivery vehicles and areas in the work environment, including restrooms, break rooms, lunch rooms, meeting rooms, checkout stations, fitting rooms, and drop-off and pick-up locations. Frequent cleaning and disinfecting will be conducted in high-touch areas, such as phones, keyboards, touch screens, controls, door handles, elevator panels, railings, copy machines, credit card readers, delivery equipment, etc.  Cleaning will be performed by all staff members on shift in regular intervals.  Recommendations for cleaning/sanitizing will be posted in taproom.  Products used will be:  Sam’s Club disinfectant, Clorox bleach solution.  If staff or visitor shows symptoms or is known to have Covid-19.  Full cleaning of brewery/taproom will be conducted with recommended disinfectant.

Appropriate and effective cleaning and disinfectant supplies have been purchased and are available for use in accordance with product labels, safety data sheets and manufacturer specifications and are being used with required personal protective equipment for the product. Sam’s Club disinfectant solution, Clorox bleach, gloves, paper towels, toilet brushes. 

The maximum amount of fresh air is being brought into the workplace, air recirculation is being limited and ventilation systems are being properly used and maintained. Steps are also being taken to minimize air flow blowing across people. Windows and doors will be open during business hours to promote air flow through the building and ventilation system will be used and maintained as needed and recommended.

Communications and training 

This COVID-19 Preparedness Plan was communicated to all workers by written copy on 6/3/2020 and will be posted in the brewery office.  Necessary training has been provided. Additional communication and training will be ongoing by employee meetings and posting in brewery office and will be provided to all workers who did not receive the initial training. Instructions will be communicated to customers and visitors about: drop-off, pick-up, delivery and in-store shopping will be conducted to ensure social distancing between the customers and workers; required hygiene practices; and recommendations that customers and visitors use face masks when dropping off, picking up, accepting delivery or in-store shopping. Customers and visitors will also be advised not to enter the workplace if they are experiencing symptoms or have contracted COVID-19. These instructions will be posted on our website and reminders will be posted in designated areas of the brewery. Managers are to monitor how effective the program has been implemented by ongoing discussions and day to day observations. Management and workers are to work through this new program together and update the training as necessary. This COVID-19 Preparedness Plan has been certified by Half Pint Brewing Company management and was posted throughout the workplace 6/3/2020. It will be updated as necessary. 

 

Certified by: 

Michael McQuery

Owner and Head Brewer of Half Pint Brewing Company