Workplace Adjustment Feedback

· How have you adjusted individual work spaces?  

· We have adjusted work spaces in the plant and break room in order to get at least 6 feet between people.

· If people can work from home, they are home. We used those work spaces and any extra work spaces to ensure employees’ work stations are at least 6 feet apart.  

·  Anyone that can work from home is doing so.  

· Have your shift schedules changed? 

· We are doing more staggered shifts and flexing of schedules.  

· We have 2 shifts, 7-3:30 pm and 3:30 pm to midnight.  We have not changed the times, but no longer allow employees to overlap shifts.  In case one employee would be effected, it would take out 2 shifts.  That was determined during a mock drill.    

· Yes- staggered schedules to reduce the amount of people in each area  

· No, but breaks have changed.  

· Do staggered breaks work?  

· They do indeed.  We limit one person per table spread out a minimum of 6 feet apart.  They are cleaned after each use with a >70% alcohol solution.

· Yes and we send different departments to different conference rooms for breaks.  

· Yes

· Breaks are staggered and working well.  

· Are you taking temperatures? If so, what are your parameters?  

· We are.  They must be <100˚F, have no persistent cough, be able to hold their breath for 10 seconds and have no one ill in their household.

· Yes, when employees are leaving sick, to get a base and when they return from a illness.  

· Not yet but we plan to implement this shortly.  

· No

· Are employees wearing masks? If so, all or some? How do you determine?  

· Optional on the floor, required on the shipping dock.

· Everyone in production.  Hand made by volunteers.  We can social distance in an office.  

· This is currently encouraged but optional. It will most likely be required this week.  

· No

· When and how frequently are you cleaning workstations? 

· Cleaning constantly throughout each shift with a deep clean at weeks end.

· Every 2 hours we are sanitizing with bleach/water.  At midnight, we have a cleaning crew coming in to disinfect from top to bottom.  

· High touch areas are cleaned daily. Individual work stations are up to the employee to clean with supplies provided. 

· Several times per day.  

· Anything else you'd recommend doing or not doing? Why?  

· No Truckers in our building.  No Travel.  No outside Visitors.

· Limiting our visitors onsite.  Can only come in if pre-approved by a health questionnaire and approval by owners.