A Guide to Keeping Our People & Workplaces Well Unite Against COVID-19 - United Fresh COVID-19 Continuity Planning for Businesses during Alert Level 3
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A Guide to Keeping Our People & Workplaces Well
Unite Against COVID-19
United Fresh COVID-19 Continuity Planning for Businesses during Alert Level 3
Fourth Edition
As at August 2021
INTRODUCTION
United Fresh New Zealand Inc. is committed to our horticulture community.
We have produced this guide to help keep our people and workplaces well
in the face of COVID-19 challenges. This is crucial to ensure New Zealanders
continue to have access to fresh fruit and vegetables.
It is important to support your team and keep them well informed on the
status of COVID-19 and which Alert Level we are currently experiencing.
This document will be updated to accommodate the rapidly changing
situation.
You will find important website links for further information at the back of
this document.
Together we can slow the spread.
CONTENTS
2 Alert Level 3 – What it means
2 About COVID-19
3 COVID-19 4 Level Alert System
4 Helping Keep Our People Well
Acknowledgements:
5 Food Safety
Thanks to United Fresh members for sharing organisation information regarding COVID-19:
5 Employer Responsibilities
• Fresh Direct • MG Marketing 6 Financial support for businesses
• Freshmax • Seeka Fresh
6 Further information and resources
• Horticulture New Zealand • T&G Global
• New Zealand Plant Producers Incorporated • The AgriChain Centre
A Guide to Keeping Our People & Workplaces Well United Fresh COVID-19 Continuity Planning for Businesses 1
ALERT LEVEL INFORMATION UPDATED
BY GOVERNMENT AUGUST 2021
Level 3: what it means Level
for everyone 3
New Zealand is now at Level 3 to stop and eradicate COVID-19.
Eradicating the disease
High risk the disease is vital to protect people’s health
is not contained.
and ensure our health system can cope and look after ABOUT CORONAVIRUS – COVID-19
New Zealanders who become sick. Is coronavirus the same as COVID-19?
• There are multiple cases of community transmission.
What is level
• There 3: active clusters in multiple regions.
are multiple Access to everything you need Coronaviruses are a large family of viruses which may cause illness in animals or humans.
• Travel in areas with clusters or community Food will always be available – production will COVID-19 is the infectious disease caused by the most recently discovered coronavirus.
transmission limited continue, distribution will continue, supermarkets
• Affected educational facilities closed will continue. You will always have access to food.
• Gatherings cancelled
• S
tay home in your bubble, other than for Medicines
essential personal will always be
movement, available.
including going to work How is COVID-19 spread?
or school if you have to, or for local recreation.
• Public venues closed (eg. libraries, museums, Healthcare for those that need it will be available. The main way COVID-19 spreads is through contact with respiratory droplets from an infected
•cinemas,
Keep 2 metres apart gyms,
food courts, from people
pools, you do not know outside home, or 1 metre in controlled
environments such as schools and workplaces. Your usual financial support, like benefits,
amusement parks)
person rather than through the air. COVID-19 can survive on surfaces, therefore people can catch
• Stay within your immediate household bubble, butwill youcontinue as normal.
can expand this to reconnect with close the virus by touching infected surfaces then touching their eyes, nose or mouth.
• Alternative -ways of working required and
family/whanau, enable caregiving, or support isolated people. This extended bubble should
non-essential businesses
remain exclusive. should close We must all participate
• •Non face-to-face
Schools (years 1primary care
to 10) and consultations
Early We have
Childhood Education a plan.can
centres Wesafely
need your
open,support tolimited
but with What to do if you develop symptoms
• Non acute (elective)
capacity. services
Children should andat
learn procedures
home if possible.
protect New Zealand and eradicate COVID-19.
•inYouhospitals deferred
must work fromand
homehealthcare
unless it staff Enforcement measures may be used to ensure
is not possible.
COVID-19 symptoms can include a fever of 38°C or more, a new or worsening cough, sore throat,
reprioritised
• Businesses cannot have customers on site, unless everyone acts together,
it is a supermarket, now.primary produce
bank, shortness of breath, sneezing and runny nose, temporary loss of smell or altered sense of taste,
Stay
retailer, pharmacy, petrol station or hardware store providing goods to trade customers, or it is please see covid19.govt.nz for lesser known symptoms. Anyone experiencing these symptoms
an at homeor critical situation.
emergency Where can I go for more
Everyone information? should stay at home and seek medical advice by calling their GP or Healthline on 0800 358 5453.
• Othershould work can
businesses at home.
open premises, but customers cannot enter.
Vulnerable
• Low-risk people in particularactivities
local recreation should stay allowed. We will continue to update COVID19.govt.nz
are at
home and self-isolate.
• Public facilities are closed (for example, libraries, museums, cinemas, food courts, gyms, pools,
Self-Isolation
Onlymarkets).
the children of essential workers should be Your team should understand what self-isolation means and when it is necessary.
at school or earlyofchildhood
• Gatherings facilities.
up to 10 people areThis will bebut only for weddings, civil union ceremonies,
allowed
funerals and tangihanga. Physical distancing
change. and public health measures must be maintained.
communicated directly to parents and will You must self-isolate if you experience any of the following symptoms: fever, dry cough, fatigue,
• Healthcare services should use virtual, non-contact consultations if possible.
You may go for a walk or exercise and enjoy shortness of breath or if you have returned from overseas in the last 14 days or if you or anyone you
• Inter-regional
nature, travel
but keep a 2 metreis distance
highly limited, for example, for critical workers, with limited exemptions
from people
have been in contact with (physically) has tested positive for COVID-19.
at allfor others.
times.
• People at high risk of severe illness, such as older people and those with existing medical
conditions, are encouraged to stay at home where possible, and take additional precautions
If you have been at any location of interest at the date and times specified you must immediately,
when leaving home. You may choose to work. isolate at your home or accommodation and call Healthline on 0800 358 5453 for advice on testing
and isolating.
More information and advice If you self-isolate, you should register with the Ministry of Health by calling the Healthline on
to come shortly. 0800 358 5453.
For more information on self-isolation go to https://covid19.govt.nz/how-were-uniting/self-
isolation/
L3_WHAT IT MEANS_FACT_23/03 1
A Guide to Keeping Our People & Workplaces Well United Fresh COVID-19 Continuity Planning for Businesses 2
ALERT LEVEL INFORMATON UPDATED BY GOVERNMENT 17TH AUGUST 2021 A Guide to Keeping Our People & Workplaces Well United Fresh COVID-19 Continuity Planning for Businesses 3
HELPING TO KEEP OUR PEOPLE WELL Wash your
Personal and workplace hygiene
To mitigate the risk of spreading the virus, it is important to share with your team the importance
HANDS www.unitedfresh.co.nz
of adhering to strict hygiene protocols: 1 Wet 2 Soap
• Regularly and thoroughly washing hands with soap and water for 20 seconds or cleaning
with alcohol-based hand sanitiser (see Hand Washing Protocol poster)
• Alcohol-based hand sanitiser is most useful if there is limited access to soap and water,
but hands must still be regularly washed
• Disposable gloves should be changed regularly and good hand washing hygiene maintained Wet your hands under
clean running water.
Soap and scrub backs of hands,
wrists, between fingers,
Use warm water if available. under fingernails for 20 seconds.
• Avoid touching your face to reduce risk of transferring virus from contaminated surfaces
• Covering mouth and nose with your bent elbow or tissue when coughing or sneezing.
3 Rinse 4 Dry
Dispose of used tissue immediately into covered rubbish bin
• Maintain 2 metres between yourself and your colleagues at all times
• Ask your team to avoid close personal contact including handshaking
• Remove communal magazines and books etc. from all parts of your business including
reception and lunchrooms
Rinse all the soap off under Dry your hands all over for 20 seconds.
clean running water. Using a paper towel is best or,
Workplace cleaning Use warm water if available. if at home, a clean dry towel.
Washing and drying your hands correctly
• Increase the general cleaning frequency and depth. Use detergent then sanitise
• High touch areas such as light switches and door handles, lunch tables should be cleaned
is a simple step you can take to staying well.
Physical
after each break during the day
• Use approved food grade chemicals, ideally a combined cleaners and sanitiser
Distance www.unitedfresh.co.nz
• Where a positive case of COVID-19 is confirmed, advice should be taken from the
government COVID-19 website regarding deep cleaning protocols
• Mobiles and landlines should not be shared and should be cleaned and sanitised regularly
Physical distance
Physical distancing means keeping
• Please keep your physical distance, to help protect yourself and others If you are in places 2 metres apart
where you cannot from others
• Do not have physical contact with anyone who isn’t isolating with you
• Physical distance means keeping 2 metres apart from others keep a physical
distance of 2 meters
Face Coverings at Alert Level 3: from others wear
At Alert Level 3, the risk of COVID-19 being present in the community is higher. You legally must a mask.
wear a face covering: on public transport, on domestic flights by taxi and ride-share drivers — while
it is not compulsory for passengers to wear them, we strongly encourage you to.
Drivers and transport operators will not stop people without face coverings from boarding Please keep your physical distance,
public transport. This is because some people will have legitimate reasons for not wearing a face to help protect yourself and others.
covering. Where possible, drivers will be encouraging passengers to wear a face covering. Do not have physical contact with
anyone who isn’t isolating with you.
Elsewhere; you are strongly encouraged to wear a face covering when you are outside your home
and in a place where it is hard to keep your distance from other people.
A Guide to Keeping Our People & Workplaces Well United Fresh COVID-19 Continuity Planning for Businesses 4
NO EVIDENCE OF FOODBORNE TRANSMISSION OF COVID-19 EMPLOYER RESPONSIBILITIES
UNITING AGAINST COVID-19 IN THE WORKPLACE
As employers we all need to do what we can to slow the spread of COVID-19, and protect
WORLD HEALTH ORGANISATION our people.
FOOD SAFETY GUIDANCE UPDATED COVID-19 has created a new work health and safety risk that businesses need to manage.
The World Health Organisation has recently released
All businesses are expected to:
more detailed food safety guidance for food business, • Follow the latest Ministry of Health advice about preventing COVID-19 and to promote good
you will find this information on our website here. hygiene practices at work
• Identify and manage any emerging risks brought about by COVID-19. For example, changes
in consumer demand may impact worker health and safety and supply issues with personal
protective equipment
FOOD SAFETY Organising your workplace
According to the NZ Food Safety Science & Research Centre and MPI, so far, • Where possible, people should work from home. Ensure people are provided necessary
there is no evidence that humans have been infected by swallowing the virus in resources to do so
or on food or drink, though it has been found in a small number of faecal samples. • Staff shifts should leave the workplace before the next shift arrives
The strong acid in the stomach is thought to destroy this type of virus. • Stagger staff start, finish and break times so fewer people are together
• Control or restrict travel for your team to work meetings and events
The European Food Safety Authority have also stated: There is no evidence that food
• Meetings should be conducted using teleconferencing technology
is a likely source or root transmission of COVID-19.
• Restrict visitors/customers coming on to worksites
• Strengthen registration procedures requiring visitors to identify risks associated with
COVID-19 before entering worksites
People contract coronaviruses by breathing in infected droplets, or by getting it on their hands, • Where practical, separate workstations to maintain social distancing
for example, and then touching their face, especially the mucous membrane inside the nose. • Organise teams into small ‘pods’ of workers that work in separate areas such that if one
Conceivably, infectious droplets could land on food, packaging, or other surfaces, and then be person comes into contact with COVID-19, the number of workers exposed and needing
transferred to the face via hands – though this has not been proven to occur as yet. The virus to self-isolate is limited
can survive for a few days on surfaces, depending on the nature of the material. • All shared vehicles including forklifts need to be well cleaned and sanitised regularly and
The important things for our industry to adhere to in the food safety space is to be vigilant with always after each operator finished before the new operator uses the vehicle
strict hygiene and cleaning regimes, ensure your traceability systems are adhered to and identify
Looking after your staff
anyone showing symptoms.
• Ensure your staff are fully informed of personal and company safety measures
A suspected or confirmed infection could have serious consequences for your workplace.
• Maintain regular contact with teams working in isolation or from home
However, not reporting it and not acting straight away to isolate all other contacts would have
worse long-term outcomes for the reputation of a producer or the whole sector, not to mention • Offer frequent support and reassurance
the health of others. • Offer physical wellbeing information regarding eating well, staying active,
maintaining usual routines
There has been some misinformation shared in the media and on the government website to use
• Communicate leave policies with your team
soapy water to wash fruit and vegetables. This is incorrect, the correct advice for consumers is to
• Provide Health and Safety updates (via email, teleconference, zoom or similar)
wash all produce as you normally would by rinsing it under the tap before consuming it. It is not
advisable to wash fresh produce with detergent.
For more information visit:
Golden Rules for Business at Alert Level 3 – link here.
A Guide to Keeping Our People & Workplaces Well United Fresh COVID-19 Continuity Planning for Businesses 5UNITED FRESH CONTACTS
General & Media Enquiries: Paula Dudley, General Manager, United Fresh New Zealand
Incorporated info@unitedfresh.co.nz
Supply Chain: Jerry Prendergast, President, United Fresh New Zealand Incorporated,
info@unitedfresh.co.nz
Food Safety: Anne-Marie Arts, Food Safety Representative, United Fresh Technical Advisory
Group amarts@agrichain-centre.com
Technical Queries: Dr Hans Maurer, Chair, United Fresh Technical Advisory Group
hmaurer@agrichain-centre.com
FURTHER INFORMATION
Read more about COVID-19 Alert levels here
https://covid19.govt.nz/government-actions/covid-19-alert-system/
Doing business at Alert Level 4
FINANCIAL SUPPORT FOR BUSINESSES Find out if your business can operate at Alert Level 4 here
Financial support schemes to help businesses and their employees in times of difficulty, to recover https://covid19.govt.nz/business-and-money/businesses/doing-business-at-alert-level-4/
from the effects of COVID-19.
For up-to-date advice from the Ministry of Health go to
https://covid19.govt.nz or phone 0800 358 5453
On this page New Zealand Ministry of Health
COVID-19 financial support tool https://www.health.govt.nz/our-work/diseases-and-conditions/covid-19-novel-coronavirus
If your business has to close temporarily or reduce opening hours New Zealand Food Safety Science & Research Centre
https://www.nzfssrc.org.nz/node/154
If your business has reduced revenue
Employment New Zealand
If an employee needs to self-isolate https://www.employment.govt.nz/about/news-and-updates/workplace-response-coronavirus-
If an employee is waiting for the result of a COVID-19 test covid-19/
Information in other languages Business.govt
https://www.business.govt.nz/news/coronavirus-information-for-businesses/
World Health Organisation
Read more here https://covid19.govt.nz/business-and-money/financial-support/financial-support- https://www.who.int/emergencies/diseases/novel-coronavirus-2019/advice-for-public
for-businesses/
United Fresh New Zealand Inc.
https://www.unitedfresh.co.nz/technical-advisory-group/covid-19
Horticulture New Zealand has information and resources specifically for New Zealand Growers,
https://www.hortnz.co.nz/covid19/
Search United Fresh New Zealand Incorporated to connect with us on
www.unitedfresh.co.nz info@unitedfresh.co.nz 0800 507 555
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