COVID19 protocols, procedures and docs.

Prior to returning to work each participant has to fill in and return, at least three days in advance, a Pre return form.

Then each participant has to undergo an induction (here’s a link to it), this video gives an overview of what is expected.

Each participant is to fill out a contact log keeping a record of all the people they meet inside and outside of work. This is in case of contact tracing needs to be done in the future.

The participants are to nominate a “lead worker”.  The purpose of this role is to work collaboratively with the employer to assist in the implementation of measures and monitor adherence to the measures to prevent the spread of COVID -19. The person(s) undertaking the role must receive the necessary training and have a structured framework to follow within the organisation to be effective in preventing the spread of the virus together with the management team. The person(s) should be clearly identifiable in the workplace. The lead worker representative(s) appointed should also be involved in communicating the health advice around COVID-19 in the workplace.

Here is summary of  worker protocols taken from the Government guidelines.

The employer  has to have a COVID19 Response Plan.

The employer has to have a Structured framework to follow for potential COVID-19 infections and how to deal with this situation.

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Shopping list

For the time being all shopping will be done in O’Connors, if they don’t have it, will try substituting.  They deliver and they are local.

Item Day Quantity Cost Total price
Pork chops Tu 1 per person
Onions We, Th
Carrots We, Th
Pudding rice Tu
Milk Tu, Th
Butter Everyday
Apples Th
P. flour Tu
Custard power We, Th
Oxtail soup Th
Beef stock Tu
Dried parsley We, Th
Salt Everyday
Pepper Everyday
Sugar (Caster) Tu
Peaches Tu
Pears Tu
Jelly Tu
Trifle sponges Tu
Potatoes Everyday
Stewing beef Th
Bacon Tu
Cabbage Tu
Peas Fr
Corn Fr
Vegetable oil Everyday
Vegetable stock cubes Everyday
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3 Days Meals on Wheels – Driver version

Procedures for delivery staff in Day Care Centre

 

  • Check temperature before coming into work or have it test prior to going in (there will be a non contact thermometer available)
  • Wear masks or visor
  • Disinfect door handles and surfaces at start of work and at end
  • Clean hands thoroughly frequently (at least 20 seconds) – gloves (to my knowledge) relatively ineffective
  • Keep contact log of who everyone you meet inside and outside of work
  • Keep within the zones outlined in the Day Care Centre
  • Wash hands before and after handling transport bag
  • Keep physical distance of at least 6 feet from kitchen staff and ideally clients (the further the better)
  • The clients have been asked to leave a table or chair outside house for delivery. Ideally DO NOT GO INTO HOUSE
  • There will be envelops supplied for payment, however, don’t worry about these.
  • Do not come into work or stay at work if you are in doubt

See previous posting for Day Care zoning. Thanks

Delivers to within 3 mile radius of Dromcollogher.

three mile radius

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3 Day Meals on Wheels

This is an abridge version of the plan for Meals on Wheels for staff.

Procedures for catering staff in Day Care Centre

 

  • Check temperature before coming into work or have it test prior to going in (there will be a non contact thermometer available)
  • Wear masks or visor
  • Wear uniform
  • Disinfect door handles and surfaces at start of work and at end
  • Clean hands thoroughly frequently (at least 20 seconds) – gloves (to my knowledge) relatively ineffective
  • Keep contact log of who everyone you meet inside and outside of work
  • Keep within the zones outlined in the Day Care Centre
  • Clean & disinfect transport bags for meals
  • Clean & disinfect drop of table in Day Care living area.
  • Keep physical distance of at least 6 feet from driver (the further the better)
  • Do not come into work or stay at work if you are in doubt

building zone covid19

Menu

 

Day Meal Veg Dessert
Tuesday Bacon Cabbage Rice pudding
Wednesday Pork chops Carrots & parsnips/onions Trifle
Thursday Beef stew Includes carrots & onions Apples & custard

 

 

Work schedule – Tuesday

 

Time What Comment
9.30 Cut up cabbage  
9.45 Peel apples & put on to stew  
10.00 Peel Potatoes  
10.15 Take of apples  
10.20 Make up white sauce  
10.40 Put on Bacon to boil  
11.00 Make up custard  
  Monitor bacon  
  Cool custard  
12.15 Reheat white sauce  
12.30 All ready  
  Ring clients to let them know to put out chairs or tables to drop of meals  
13.00 Serve out  
13.15 Deliveries  
13.45 Finish  
14.00 Break  
14.30 Clean up  
15.00 Prepare trifle  
15.30 Finish  

 

Wednesday

 

Time What Comment
9.00 Prepare trifle (if not already done)  
9.20 Cut up onions  
10.00 Peel Potatoes  
10.20 Peel & chop carrots & parnsips  
11.00 Lightly fry chops and onions  
11.30 Put on potatoes  
12.00 Put on carrots, arsnips   
  Put chops in oven  
12.30 All ready  
  Ring clients to let them know to put out chairs or tables to drop of meals  
13.00 Serve out  
13.15 Deliveries  
13.45 Finish  
14.00 Break  
14.30 Clean up  
15.30 Finish  

 

 

Thursday

 

Time What Comment
9.00 Peel carrots  
9.20 Peel onions and chop  
10.00 Fry up beef  
10.20 Apples  
10.40 Custard  
10.20 Add vegetables and fry  
10.25 Add stock & flour  
11.30 Put on potatoes  
12.10 Make up ox tail soup and add to stew  
12.30 All ready  
  Ring clients to let them know to put out chairs or tables to drop of meals  
13.00 Serve out  
13.15 Deliveries  
13.45 Finish  
14.00 Break  
14.30 Clean up  
15.30 Finish  

Ted Bradley                                                                                                                         May 2020

 

 

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Covid19 Pre-return form

I know this form is slightly repetitive, sorry about that.

Pre return form.

 

Do not return to work if the following apply –

 

  • If you are awaiting the result of a Covid19 test
  • If you are self isolating
  • if you have been sick without being diagnosed or confirmation that you have totally recovered (if in any doubt contact the Supervisor)
  • If you have any of the symptoms or fall into a category as describe below
  • If you in a vulnerable group
  • If you believe to have been exposed to someone who is likely to be infected or is

 

In general, the rule is its better to be safe than sorry and be cautious.

 

  • An underlying medical condition or in contact with someone with an underlying medical condition or who would be classed a vulnerable? Yes/no
  • Have you a temperature, fever and/or feeling sick? Yes/no
  • Experience any difficult in breathing or shortness of breath? Yes/no
  • If you have any of the above symptoms, did you consult a doctor or other medical practitioner?
  • Have you been in contact with someone who has visited an affected

region in the past 14 days Yes / No?

  • Have you been told to cocoon at this time? Yes/no

 

If the answer is yes to any of the above questions don’t return to work until you have been cleared to do so.

 

 

Name:

Area of work:

 

Sign                        ______________________________________

 

Date                        ______________________________________

 

 

These may seem obvious but: –

 

 

  • There is a no handshaking policy
  • Ideally work in isolation, if not ensure that there is a minimum of 6 feet apart ideally 10 feet or more.
  • Do no use tea rooms or places you are likely to meet, use own cars or similar.  All tea/rest rooms are closed.
  • If using toilets ensure that door handles and surfaces are sprayed and cleaned down disinfectant and clean hands.  Ideally touch as few surfaces as possible and use the public toilets as little as possible.
  • At time of writing, there will be no timesheets.
  • Be aware that if you are unable to block a cough or sneeze, do so into your elbow.
  • Please ensure you fill in the contact sheet everyday
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COVID-19 Protocols & Procedure (CE Scheme)

Return to Work Safety Protocols from Government Guidelines (extract)

 

Summary

 

Everyone has to fill in a Pre-return to work form which has to be returned to three days before beginning work. (enclosed)

 

Everyday you have to fill in contact list form recording who you have been in contact with. This is required for contact tracing.(enclosed)

 

We all are to work together on tackling this issue and to do this means good communication.

 

You should appoint a participant as a Health & Safety representative(s).

 

The main symptoms of COVID19 are fever (over 38°C), cough and shortness of breath.  There can be other symptoms or none.

 

Don’t take any risks clean hands, surfaces and handles, doors, work tops regularly.

 

Tea/rest rooms are closed and out of bounds.

 

DO NOT MEET UP, work in isolation as this is any potential physical contact could be dangerous.

 

 

Extract

 

Strong communication and a shared collaborative approach between employers and workers are key to protecting against the spread of COVID-19 in the workplace. It is also essential to achieve success and maximum buy-in. Employers and workers will have regular engagement about COVID-19 and preventative measures in the workplace. Information and guidance should be provided by employers to workers, which should include the signs and symptoms of COVID-19, how it spreads, cleaning routines and waste disposal as well as advice on hand and respiratory hygiene, physical distancing, use of Personal Protection Equipment (PPE) and work equipment where relevant.

 

Each workplace will appoint at least one lead worker representative charged with ensuring that COVID-19 measures are strictly adhered to in their place of work. The person(s) undertaking the role must receive the necessary training and have a structured framework to follow within the organisation to be effective in preventing the spread of the virus.

 

Employers will provide a COVID-19 induction training for all workers.

 

Communication and Training 

The key to a safe and continued return to work requires strong communication and a shared collaborative approach between employers and workers. Workplace controls to comply with infection prevention measures included in this protocol should be communicated and explained to all relevant workers and others (visitors, contractors) at the place of work. As noted above, an employer will appoint at least one lead worker representative whose role is to work collaboratively with the employer to assist in the implementation of measures and monitor adherence to the measures to prevent the spread of COVID -19. The number of representatives appointed will, ideally, be proportionate to the number of workers in the workplace and these key personnel will be clearly identifiable in the workplace. Every workplace will however, have at least one worker representative in place to address these COVID-19 requirements. The worker representative should, together with the COVID-19 response management team, support the implementation of the measures identified in this national protocol. Such a person or persons should be clearly identifiable in the workplace and receive the relevant and necessary training by their employer. Employers will also communicate with safety representatives selected or appointed under the Occupational Health and Safety legislation and consult with workers on safety measures to be implemented in the workplace. The employer should use the appointed occupational safety and health officer or an external competent person to ensure the effective implementation of changes to work activities and the implementation of infection prevention and control measures in the workplace at the place of work. For further information on the role of Safety Representative visit this.

 

Symptoms of COVID-19

Infection with the virus that causes COVID-19 can cause illness, ranging from mild to severe, and, in some cases, can be fatal. It can take anything from 2 days up to 14 days for symptoms of coronavirus to appear. They can be similar to the symptoms of cold and flu. Common symptoms of coronavirus include:

  • a fever (high temperature – 38 degrees Celsius or above).
  • a cough – this can be any kind of cough, not just dry.
  • shortness of breath or breathing difficulties.

For the complete list of symptoms, please refer to the HSE.

Some people infected with the virus, so called asymptomatic cases, have experienced no symptoms at all. While people are most likely to pass on the infection when they have symptoms, current information suggests that some infected people spread the virus to others prior to developing or displaying symptoms themselves.

 

Employers will: 

  • keep a log of contact/group work to facilitate contact tracing.
  • inform workers and others of the purpose of the log.
  • display information on signs and symptoms of COVID-19.
  • provide up to date information on the Public Health advice issued by the HSE and

Gov.ie.

  • provide instruction for workers to follow if they develop signs and symptoms of COVID-19 during work.

 

Workers will: 

  • make themselves aware of the signs and symptoms of COVID-19 and monitor their own wellbeing.
  • self-isolate at home and contact their GP promptly for further advice if they display  any signs or symptoms.
  • report to managers immediately if any symptoms develop during the shift.

 

Workers must: 

  • complete and return the pre-return to work form before they return to work.
  • inform their employer if there are any other circumstances relating to COVID-19, not included in the form, which may need to be disclosed to allow their safe return to work.
  • self-isolate at home and contact their GP promptly for further advice if they have any COVID-19 symptoms.
  • stay out of work until all symptoms have cleared following self-isolation.
  • participate in any induction training provided by the employer on their return to the workplace.
  • complete any temperature testing as implemented by the employer and in line with Public Health advice.

 

HAND HYGIENE 

Regular hand washing with soap and water is effective for the removal of COVID-19.

Employers must:

  • ensure that appropriate hygiene facilities are in place to accommodate workers  adhering to hand hygiene measures.

▪ make available advice and training on how to perform hand hygiene effectively:  11

(https://www2.hse.ie/wellbeing/how-to-wash-your-hands.html).

▪ display posters on how to wash hands in appropriate locations:

(https://www.hse.ie/eng/services/news/newsfeatures/covid19-updates/partner- resources/hand-hygiene-poster-english.pdf).

 

Workers must: 

▪ ensure they are familiar with and follow hand hygiene guidance and advice.

▪ wash their hands with soap and water or with an alcohol-based hand rub regularly and in particular:

o after coughing and sneezing,

o before and after eating,

o before and after preparing food,

o if in contact with someone who is displaying any COVID-19 symptoms,

o before and after being on public transport (if using it),

o before and after being in a crowd,

o when arriving and leaving the workplace/other sites,

o before having a cigarette or vaping,

o when hands are dirty,

o after toilet use.

▪ avoid touching their eyes, mouth, or nose.

▪ have access to facilities to support hand hygiene (for example hand sanitiser/hand

wipes/hand washing facilities).

▪ not share objects that touch their mouth, for example, bottles or cups.

▪ use own pens for signing in.

 

Workers must: 

  • adopt good respiratory hygiene and cough etiquette.

▪ ensure they are familiar with and follow respiratory hygiene guidance.

 

Cleaning:

Cleaning of work areas must be conducted at regular intervals.

 

Worker Role 

Workers should follow the public health advice and guidance, as well as any specific direction from the employer. They should also adopt good hygiene practices, such as frequent hand washing, respiratory etiquette and physical distancing to protect themselves and their work colleagues against infection and should seek professional healthcare advice if unwell. If a worker has any symptoms of COVID-19, they should not attend work. Workers should also avoid making contact with their face and in particular their eyes, nose and mouth. Where necessary, workers should wash their hands immediately before touching their face.As noted above, the key to effective implementation of the infection prevention and control measures as well as occupational health and safety measures in the workplace is having a strong communication and shared collaborative approach between employers and workers.

 

 

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Day Care Centre administration info

The following information is being put up online to ensure it is available even when there isn’t administrative staff to provide it.

weeklycleaningscheduleblank

hygienechecklistblank

ccp1deliveryinspectionchartblankno

Record of weekly expenditure and income

blankweekrecsheet

And transport walk round sheet

walkaroundchecklistvr2

Induction – found at

http://dromcollogher.yolasite.com/ce-project.php

Recipes for Day Care

 

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Featured image

thanks for the memories

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Location

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Reasons to keep a CE Project in Dromcollogher

The Case for CE Project in Dromcollogher

Economic

* For every euro spent on supporting volunteers there is a five euro returns to the economy(1)
* We are employ people who would otherwise be requiring dole payments
* The Day Care Centre which we staff purchase € 60,000 comestibles annually
* The Centre last year spend money building an extension providing valuable income to people working in the construction industry
* The Project spend € 15,000 per annum on materials
* The visitors to the Day Care Centre use local shops including Post Office and Credit Union
* We purchase locally as much as possible according to an English study £ 10 spent locally generates £ 25 for the locally economy(2)
* The Participants as they are on low incomes spend money whereas high earners tend to save money, thereby taking their money out of the economy
* If the Day Care service closes this would mean there would be a greater strain on services for the elderly been presently provided by the HSE, plus it is policy of the HSE to maintain people at home as long as possible. These in turn would create a greater cost to the HSE/state.

Services

* Caring for elderly including showers, massage, supported trips to doctors, chiropody etc..
* Catering, tea/coffee with refreshments, and lunches, with “meals on wheels” for local residences
* Support for individuals and local groups, eg referrences & cv’s and complying & printing of brochures for fundraising events.
* Tours of National Coopertative Museum and provision of historical information both via website and facebook
* We have and are hoping to provide staff for Tidy Towns, GAA, Preschool, Community Hall and Chruch/graveyard maintenance

More information available at – dromcollogher.wordpress.com
or email- cedromcollogher@gmail.com –
tel. 087 2171089

1 – EU report for 2011 Year of Volunteer
2 – Burnham-on-Sea website

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