Our team just had a virtual planning meeting for the rest of the summer and the upcoming season. One of the discussions is how we are going to deal with the new normal. Our area is still in phase 2 that allows only 5-people gathering. With the trend of the pandemic, I am not optimistic we will open up any time soon. Even if we finally open back up, we would probably still need to practice the new normal safety. So the question is: what does this new normal safety look like. There are two scenarios of concern. One is training, the other is the actual build meetings. Some trainings can be done virtually (e.g. programming and CAD). Even these may need hands-on at some point which requires face to face meetings. Other trainings and build meetings definitely require us to get together face-to-face. To do face-to-face meetings, we must have a whole safe meeting protocol in place. I scanned the forums and found a discussion thread (Covid Shop Safety Protocol & PPE) but it mainly discussed face covering and had many good suggestions. I would like to have a discussion on full shop health safety protocol. Here is my first draft of the protocol. I would appreciate any feedbacks and additions.
- Meetings must be run with a reservation/sign-up system so we can control the number of people in the building.
- Temperature check at the door. Anybody running a fever will be turned away.
- Students must bring their own face protection (i.e. safety glasses, reusable face mask and/or face shields). We WILL NOT provide reusable face covering devices in fear of sharing contaminated devices but we will provide disposable face mask if students forgot to bring one. This means we no longer provide safety glasses and students must buy and bring their own and label them with their names. Concern: must define what reusable face covering is acceptable.
- Students are required to wear nitrile gloves when working (will be provided).
- Hand sanitizer will be provided to sanitize hands when gloves are off.
- We usually provide snacks in the kitchen area for students. Should we not do that any more? Sharing food is very high risk. Or should we be selective on the snacks that are individually wrapped so that no cross contamination is possible? (e.g. no fingers dipping into bags of potato chips )
- We usually provide reusable cups and glasses for drinks in the kitchen to avoid producing too much environmentally unfriendly garbage. What should we do in this area? One idea is to have students bring their own cup with their names on them. They can either leave them in the shop or bring them home each time. We will probably still provide some disposable cups in case students forgot to bring their cups but we will discourage using disposable cups.