United Fresh Guide for Businesses working under the COVID-19 Protection Framework The Traffic Light System - 1st Edition As at 3rd December 2021
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United Fresh Guide for Businesses working
under the COVID-19 Protection Framework
The Traffic Light System
1st Edition
As at 3rd December 2021
INTRODUCTION
United Fresh New Zealand Inc. is committed to our horticulture community.
We have produced this guide to help keep our people well and workplaces
safe in the face of COVID-19 challenges and restrictions. 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 colour phase we are currently experiencing
(this can be different by region).
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.
It is important to note this is a living document and will be updated as the
government adjusts the settings.
CONTENTS
Acknowledgements: 2 COVID-19 protection framework
Thanks to United Fresh members for sharing organisation information regarding COVID-19: 3 COVID-19 protection framework chart
4 About COVID-19
• Fresh Direct • Seeka Fresh
• Freshmax • T&G Global 4 Food safety
• Horticulture New Zealand • The AgriChain Centre 5 Guidance for businesses working under the COVID-19 protection framework
• New Zealand Plant Producers Incorporated • Simpson Grierson 7 Vaccination information for businesses
• MG Marketing • Ministry for Primary Industries 8 Financial support & contact information
A Guide to Keeping Our People & Workplaces Well United Fresh Guide for Business Working under the COVID-19 Protection Framework 1
COVID-19 protection framework
TheTHREE
THE threeLEVELS
levelsOFinTHE
theTRAFFIC
CPF are:
LIGHT SYSTEM
Green – used when there’s limited COVID-19 in the community,
GREEN – used when
hospitalisations there’s
are at limited COVID-19
a manageable in thethe health system is
level, and
community, hospitalisations are at a manageable level,
ready to health
and the respond. Face
system coverings
is ready will beFace
to respond. mandatory
coveringson flights and
encouraged indoors.
will be mandatory on flights and encouraged indoors.
Orange
ORANGE– –used
usedwhen there’sincreasing
when there’s increasing community transmission of
community
COVID-19,
transmission theofwhole health
COVID-19, thesystem has focused
whole health system hasits resources but can
focused the
manage its resources
outbreak, butand
canthere
manage theincreasing
is an outbreak, and risk to the public.
there is an increasing risk to the public. Face coverings will
Face coveringsonwill
be mandatory be mandatory
flights, on flights,
public transport, in taxis,public
retail, transport, in taxis,
retail,
publicpublic facilities,
facilities, and encouraged
and encouraged elsewhere.elsewhere. The new traffic light system is more flexible than the previous Alert Level system. It takes
into account aspects like vaccination coverage, COVID-19 transmission in communities,
and the capacity of the health and disability system.
Red
RED–– used whenaction
used when actionis is needed
needed to to protect
protect the the health system and
health Testing, contact tracing, and isolation will continue as key tools to minimise any spread
tosystem
protectandat-risk populations.
to protect Face coverings
at-risk populations. will be mandatory
Face coverings of the virus.
will be mandatory on flights, public transport, in taxis,
on flights, public transport, in taxis, retail, public facilities, and
retail, public facilities, and recommended whenever
The table outlining the COVID-19 Protection Framework is on the next page and can
been download here:
recommended
leaving the house.whenever leaving the house. https://covid19.govt.nz/alert-levels-and-updates/traffic-light-system
The new traffic light system is more flexible than the previous Alert Level system. It takes
into account aspects like vaccination coverage, COVID-19 transmission in communities, and
the capacity of the health and disability system.
Testing, contact tracing, and isolation will continue as key tools to minimise any spread of
the virus.
A Guide to Keeping Our People & Workplaces Well United Fresh Guide for Business Working under the COVID-19 Protection Framework 2
A table outlining the CPF is available in Appendix One, and also available at:
COVID-19 Protection Framework (traffic lights)
The new framework provides a guide to protecting one another, keeping our health system running well and businesses open.
Factors for considering a shift between levels Localised protections and lockdowns: can be used as part of the public health response, in addition to other measures,
• vaccination coverage; where necessary to protect affected communities.
• capacity of the health and disability system; My Vaccine Pass: the official record of your COVID-19 vaccination status for use in Aotearoa New Zealand.
• testing, contact tracing and case management capacity; and You will be legally required to provide your Vaccine Pass to enter places that have vaccination requirements in place in order
• the transmission of COVID-19 within the community, including its impact on key populations. to operate under the current traffic light setting. This may include hospitality venues, events, gatherings, and gyms.
Decisions will also include other factors, including economic and social impacts and operational considerations. You cannot be asked to provide your Vaccine Pass to access basic needs services, including supermarkets, dairies, petrol
stations, public transport, pharmacies and essential health care. This also applies to specific education and housing services.
General settings
COVID-19 across New • Record keeping/scanning required • Public facilities (e.g. libraries, museums, public pools) – open • Workplaces – open
Zealand, including sporadic • Face coverings mandatory on flights • Retail (including farmers markets) – open • Education (schools, ECE, tertiary) – open
imported cases. No limits if My Vaccine Pass is used for:
Limited community • Hospitality (e.g. cafes, restaurants, bars) • Events (indoor/outdoor, e.g. concerts, cinemas)
transmission. • Gatherings at your home • Close-proximity businesses (e.g. hairdressers, beauty salons)
• Other gatherings (e.g. weddings, tangihanga, places of worship, marae, • Outdoor community events (e.g. a community fair)
GREEN COVID-19 hospitalisations social sports) • Gyms
are at a manageable level. If My Vaccine Pass is not used, the following restrictions apply:
Whole of health system is • Hospitality (e.g. cafes, restaurants, bars) – up to 100 people, based on • Events (indoor/outdoor, e.g. concerts, cinemas) – up to 100 people based • Outdoor community events (with uncontrolled access, e.g. a public
ready to respond – primary 1m distancing, seated and separated on 1m distancing, seated and separated for service of food and drink parade) - up to 100 people, based on 1m distancing
care, public health, and • Gatherings at your home – up to 100 people • Close-proximity businesses (e.g. hairdressers, beauty salons) – face • Gyms - up to 100 people, based on 1m distancing
hospitals. • Other gatherings (e.g. weddings, tangihanga, places of worship, marae, coverings for staff, 1m distancing between customers
social sports) – up to 100 people, based on 1m distancing
General settings
• Record keeping/scanning required • Public facilities (e.g. libraries, museums, public pools) – open with • Workplaces – open
• Face coverings mandatory in some places (e.g. on flights, public capacity limits based on 1m distancing • Education (schools, ECE, tertiary) – open with public health
Community transmission
with pressure on health transport, taxis, retail, public facilities) and encouraged elsewhere • Retail (including farmers markets) – open with capacity limits based on measures in place
system. 1m distancing
No limits if My Vaccine Pass is used for:
Whole of health system
is focusing resources but • Hospitality (e.g. cafes, restaurants, bars) • Other gatherings (e.g. weddings, tangihanga, places of worship, marae, • Close-proximity businesses (e.g. hairdressers, beauty salons)
ORANGE • Gatherings at your home social sports) • Outdoor community events (e.g. a community fair)
can manage – primary
care, public health, and • Events (indoor/outdoor, e.g. concerts, cinemas) • Gyms
hospitals. If My Vaccine Pass is not used, the following restrictions apply:
Increasing risk to at-risk • Hospitality (e.g. cafes, restaurants, bars) – contactless only • Close-proximity businesses (e.g. hairdressers, beauty salons), events • Outdoor community events (with uncontrolled access, e.g. a public
populations. • Gatherings at your home – up to 50 people (indoor/outdoor, e.g. concerts, cinemas) and gyms are not able to operate parade) - up to 50 people, based on 1m distancing
• Other gatherings (e.g. weddings, tangihanga, places of worship, marae,
social sports) – up to 50 people, based on 1m distancing
General settings
• Record keeping/scanning required • Public facilities (e.g. libraries, museums, public pools) – open with • Education (schools & ECE) – open with public health measures in
• Face coverings mandatory in some places (e.g. on flights, public capacity limits based on 1m distancing place
transport, taxis, retail, education (Year 4 and up, including tertiary), • Retail (including farmers markets) – open with capacity limits based on • Workplaces – working from home may be appropriate for some staff
public facilities) and encouraged elsewhere 1m distancing
Action needed to protect With My Vaccine Pass, the following restrictions apply:
health system – system • Hospitality (e.g. cafes, restaurants, bars) – up to 100 people, based on • Gyms – up to 100 people, based on 1m distancing • Outdoor community events (e.g. a community fair) - up to 100 people,
facing unsustainable 1m distancing, seated and separated • Events (indoor/outdoor, e.g. concerts, cinemas) – up to 100 people based based on 1m distancing
RED number of hospitalisations. • Gatherings at your home – up to 100 people on 1m distancing, seated and separated for service of food and drink • Tertiary education – open onsite with capacity limits based on
• Other gatherings (e.g. weddings, tangihanga, places of worship, marae, • Close-proximity businesses (e.g. hairdressers, beauty salons) – public 1m distancing
Action needed to protect
at-risk populations. social sports) – up to 100 people, based on 1m distancing health requirements in place
If My Vaccine Pass is not used, the following restrictions apply:
• Hospitality (e.g. cafes, restaurants, bars) – contactless only • Close-proximity businesses (e.g. hairdressers, beauty salons), events • Outdoor community events (with uncontrolled access, e.g. a public
29/11 v1.0
• Gatherings at your home – up to 25 people (indoor/outdoor, e.g. concerts, cinemas) and gyms are not able to parade) - up to 25 people, based on 1m distancing
operate
• Other gatherings (e.g. weddings, tangihanga, places of worship, marae,
social sports) – up to 25 people, based on 1m distancing • Tertiary education – distance learning only
A Guide to Keeping Our People & Workplaces Well United Fresh Guide for Business Working under the COVID-19 Protection Framework 3
About COVID-19 Food Safety
NO EVIDENCE OF FOODBORNE TRANSMISSION OF COVID-19
WORLD HEALTH ORGANISATION
FOOD SAFETY GUIDANCE UPDATED
The World Health Organisation has recently released
more detailed food safety guidance for food business,
you will find this information on our website here.
FOOD SAFETY
According to the NZ Food Safety Science & Research Centre and MPI, so far,
there is no evidence that humans have been infected by swallowing the virus in
COVID-19 is a disease caused by the coronavirus SARS-CoV-2. or on food or drink, though it has been found in a small number of faecal samples.
It affects your lungs, airways and other organs. The strong acid in the stomach is thought to destroy this type of virus.
How COVID-19 spreads The European Food Safety Authority have also stated: There is no evidence that food
COVID-19 is usually spread from person to person. When an infected person breathes, speaks, is a likely source or root transmission of COVID-19.
coughs, sneezes or sings, they may spread particles containing the virus.
These particles range in size. Larger and heavier particles — droplets — quickly fall to the ground
or other surfaces within seconds or minutes. Smaller particles — aerosols — can remain airborne People contract coronaviruses by breathing in infected droplets, or by getting it on their hands,
for minutes to hours. Spread of the virus by aerosols appears to be more important than previously for example, and then touching their face, especially the mucous membrane inside the nose.
thought. Conceivably, infectious droplets could land on food, packaging, or other surfaces, and then be
The risk of airborne transmission becomes higher: transferred to the face via hands – though this has not been proven to occur as yet. The virus
can survive for a few days on surfaces, depending on the nature of the material.
• in enclosed spaces that do not have good airflow
The important things for our industry to adhere to in the food safety space is to be vigilant with
• in crowded places with many people nearby strict hygiene and cleaning regimes, ensure your traceability systems are adhered to and identify
• in close-contact settings, such as close-range conversations, singing or shouting. anyone showing symptoms.
The risk is lower outside, with fewer people and if people are widely spread. A suspected or confirmed infection could have serious consequences for your workplace.
However, not reporting it and not acting straight away to isolate all other contacts would have
What to do if you develop symptoms worse long-term outcomes for the reputation of a producer or the whole sector, not to mention
the health of others.
If you have cold, flu or COVID-19 symptoms, call Healthline, your doctor or iwi health provider.
They will tell you if you should get a COVID-19 test. There has been some misinformation shared in the media and on the government website to use
soapy water to wash fruit and vegetables. This is incorrect, the correct advice for consumers is to
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.
A Guide to Keeping Our People & Workplaces Well United Fresh Guide for Business Working under the COVID-19 Protection Framework 4
Guidance for businesses working under
the COVID-19 protection framework
Procedures and practices to minimise risk Entering the workplace
The following procedures and practices are critical to ensuring the risk to staff and the business • It is highly recommended that businesses require workers, contractors and visitors to show proof
is minimised: of vaccination, e.g. presentation of the Vaccination Pass.
• Strongly recommend full vaccination of all staff, contractors, and visitors. For the Pfizer vaccine, • To support contact tracing, all staff, contractors, and visitors must use the NZ COVID Tracer app
maximum protection occurs 14 days after a second dose, with at least three weeks (up to eight and register their visit; or alternatively should provide their full name, two forms of contact (e.g.,
weeks) between dose 1 and 2. mobile phone and email address) and time of arrival at the workplace.
• Ensure
there are no financial disincentives for staff to stay at home when unwell and get a test, • Workplaces may wish to limit the number of visitors and contractors entering the premises
where appropriate. especially at red or orange levels.
• Regular temperature checks or other health screens for staff and visitors and the keeping - Again, this is especially important even at the green level.
of records. This might include proof of vaccination status through the Vaccination Pass.
• Enhanced temperature monitoring should be implemented at the entrance to the workplace,
• Strengthen the ability to trace the movements and interactions of staff within the plant, with proper use of thermometers to ensure accuracy of readings (new technologies are available
and test these systems regularly. such as temperature-detecting proximity wristbands).
• Use of masks by all staff (production and ancillary) at all times when at work. - Staff with higher temperatures must be prohibited from entry to the premises.
• Maximise the distance between staff and reduce the density of staff in groups as much • Premises may wish to implement rapid antigen testing (RAT) as an entry requirement. In doing
as possible. so, however, businesses should be aware that the operational impact of having workers wait to
• Check and maintain ventilation systems to ensure optimum operation. The higher complete a test before entering a site can be significant.
transmissibility of the Delta variant, combined with SARS-CoV-2’s ability to travel at least eight • All data should be recorded and available for verification by a third party.
metres in the air, is thought to be due to the increased viral load of infected persons.
• Strengthened workplace groups – being particularly mindful of how staff travel to and from Inside the workplace
work, how staff entry to premises is controlled, and how they congregate during break times. • Work groups should be more stringently managed, preferably smaller and tighter.
The fewer people interacting in close contact range and high-risk indoor areas, the fewer
• PPE, including masks of an appropriate grade, should be worn by food processing and
people will need to be stood down in the event a staff member tests positive for COVID-19.
production staff throughout the workplace and especially on a chain/production line.
Higher risk condition for virus transmission in the workplace • Mask wearing for ancillary staff (non-food processing and production) is highly recommended
in red level, is encouraged in orange level, and should be considered in green level.
The following processing environment risk factors can increase the opportunity for person to
person spread in food businesses: - Again, this is especially important even at the green level.
• poor ventilation including limited, if any, air flow • Ventilation systems should be checked regularly to ensure optimal function.
• humidity • Premises may wish to implement rapid antigen testing (RAT) as a surveillance requirement
• cold temperatures that promote virus survival within their premises. In doing so, however, businesses should be aware that:
• physical exertion -C
urrent RATs can result in false positive results, i.e., a positive result that is not confirmed by a
nasopharyngeal/PCR test. An immediate confirmatory nasopharyngeal/ PCR test is therefore
• shouting required.
• opportunities for close grouping of people or mixing of groups; especially so for the -U
ntil confirmed, the business should react as if the worker has tested positive under their
Delta variant. procedures. Businesses will need to balance the consequences of false positive RAT results on
Operations, either across the site or in defined areas, undertaken in these conditions are business continuity with the advantages of detection of real cases of COVID-19 at the earliest
considered higher risk for person-to-person virus transmissions. opportunity.
A Guide to Keeping Our People & Workplaces Well United Fresh Guide for Business Working under the COVID-19 Protection Framework 5Workplace “groups”
• Smaller and tighter work team groups are recommended wherever practical so as to minimise
the possibility of transmission between different groups, to facilitate contact tracing, and to
ensure business continuity.
• Separate workplace groups should be formed for staff working in higher risk operations.
• Each workplace group should enter and exit their working location as a group and sit together
during breaks. Note that infections often occur during times when mask or PPE wearing is not
an option (e.g., during meal or smoko breaks).
• The size of a group will need to be determined on a case-by-case basis and will depend on
workplace functionality and business continuity expectations.
• In small businesses, a workplace group may be considered the same as a “family” group
outside the workplace if the same group measures are applied. Nevertheless, even small family
businesses should consider smaller and tighter groups wherever possible.
• If a case or suspected case arises, all workers in the group should be managed as specified in
MoH guidelines (https://www.health.govt.nz/our-work/diseases-andconditions/covid-19-novel- Workplace cleaning
coronavirus), and as described below.
• Increase the general cleaning frequency and depth. Use detergent then sanitise
• Workplace supervisors should continuously monitor group arrangements.
• High touch areas such as light switches and door handles, lunch tables should be cleaned
Personal and workplace hygiene after each break during the day
To mitigate the risk of spreading the virus, it is important to share with your team the importance • Use approved food grade chemicals, ideally a combined cleaners and sanitiser
of adhering to strict hygiene protocols: • Where a positive case of COVID-19 is confirmed, advice should be taken from the
• Regularly and thoroughly washing hands with soap and water for 20 seconds or cleaning government COVID-19 website regarding deep cleaning protocols
with alcohol-based hand sanitiser (see Hand Washing Protocol poster)
• Mobiles and landlines should not be shared and should be cleaned and sanitised regularly
• 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 Download and display you business’s QR Code Poster
• Avoid touching your face to reduce risk of transferring virus from contaminated surfaces Before you start, you will need your:
• Covering mouth and nose with your bent elbow or tissue when coughing or sneezing. • NZ Business Number (NZBN) or Business Industry Classification Code
Dispose of used tissue immediately into covered rubbish bin
• address details for each of your locations
• Maintain 2 metres between yourself and your colleagues at all times
• email address
• Ask your team to avoid close personal contact including handshaking
You should only use the official NZ COVID-19 QR code poster
• Remove communal magazines and books etc. from all parts of your business including
issued by the Ministry of Health. This is so that visitors know
reception and lunchrooms.
that scanning the QR code links to NZ COVID Tracer app,
and is for contact tracing purposes.
Download here: https://covid19.govt.nz/business-and-money/
businesses/get-your-qr-code-poster/
A Guide to Keeping Our People & Workplaces Well United Fresh Guide for Business Working under the COVID-19 Protection Framework 6Vaccination information for businesses
Supporting workers to get vaccinated Vaccination status
A fully vaccinated workforce will help keep your workplace safe from COVID-19. You can help Getting the COVID-19 vaccine is voluntary for most people in New Zealand. Anyone who works in
workers make an informed decision and encourage them and their wha-nau to get the COVID-19 high-risk border or managed isolation and quarantine (MIQ) settings legally must be vaccinated.
vaccine by: There may be religious or medical reasons why a person cannot be vaccinated. You cannot ask
•
allowing staff time off to get the vaccine your worker to get vaccinated, unless they need to be vaccinated to perform a specific role in your
•
talking to staff about their leave and pay entitlements if they need time off to go to their business for health and safety reasons.
appointment or if they feel unwell after getting the vaccine You can ask employees if they have been vaccinated but they do not have to tell you if they have,
•
talking to staff about the safety of the vaccine, and how getting vaccinated will help create or why they chose not to. You cannot discriminate against employees who choose not to get the
a safe and healthy workplace for everyone vaccination.
•
respecting privacy If your employees choose to tell you about their vaccination status, you cannot share this
information with anyone without their permission.
•
listening to concerns
Check employment.govt.nz – vaccines and the workplace. Protect yourself and others from COVID-19
The vaccine is one part of keeping everyone safe. Keep doing all the things you have been doing
Workplace vaccinations in your workplace to stop the spread of COVID-19. Encourage everyone to scan in, wash or sanitise
As part of the vaccine rollout, eligible workplaces will be able to provide vaccinations onsite. their hands, and regularly clean and disinfect surfaces.
Not all workplaces will be able to offer COVID-19 vaccinations. Download the COVID-19 Vaccine Business and workplace toolkit here:
https://covid19.govt.nz/assets/vaccine_toolkit_for_businesses_2021.pdf
Eligible workplaces will either:
Visit Employment New Zealand for guidance for both employees and employers on COVID-19
•
be a large workplace or employer — for example 1000+ employees and able to vaccinate vaccination requirements in the workplace.
several hundred staff per site or https://www.employment.govt.nz/leave-and-holidays/other-types-of-leave/coronavirus-
be a workplace that has high Ma-ori, Pacific or ethnic populations and those who may find it
• workplace/covid-19-vaccination-and-employment/?gclid=EAIaIQobChMI84vlhc6-
harder to get a vaccination — for example, due to rural locations or shift work 9AIV1wkrCh3pJwUSEAAYASAAEgKJZ_D_BwE
And will:
•
have previously delivered a vaccine programme onsite and have an existing relationship with
a vaccine provider and
•
be able to provide staff to undertake specified roles and responsibilities, particularly around
worker engagement
Further information via health.govt.nz
A Guide to Keeping Our People & Workplaces Well United Fresh Guide for Business Working under the COVID-19 Protection Framework 7Financial support & contact information
FURTHER INFORMATION
Read more about The COVID-19 Protection Framework
https://covid19.govt.nz/alert-levels-and-updates/covid-19-protection/
Doing business under the traffic light system
Red https://covid19.govt.nz/traffic-lights/life-at-red/businesses-and-workplaces-at-red/
Orange https://covid19.govt.nz/traffic-lights/life-at-orange/businesses-and-workplaces-at-orange/
For up-to-date advice from the Ministry of Health go to
https://covid19.govt.nz or phone 0800 358 5453
New Zealand Ministry of Health
https://www.health.govt.nz/our-work/diseases-and-conditions/covid-19-novel-coronavirus
New Zealand Food Safety Science & Research Centre
https://mcusercontent.com/ac7d10ed90f765f0df9b564b7/files/1e6f024c-14e8-03dc-d53b-
c7bc500ff9eb/2021_10_26_Foodborne_transmission_of_COVID_19_Report_6_FINAL.pdf
FINANCIAL SUPPORT FOR BUSINESSES Employment New Zealand
Financial support schemes to help businesses and their employees in times of difficulty, to recover Employment.govt.nz
from the effects of COVID-19. Business.govt
This covers; https://www.business.govt.nz/news/coronavirus-information-for-businesses/
COVID-19 financial support tool World Health Organisation
https://www.who.int/emergencies/diseases/novel-coronavirus-2019/advice-for-public
If your business has reduced revenue
United Fresh New Zealand Inc.
If an employee needs to self-isolate https://www.unitedfresh.co.nz/technical-advisory-group/covid-19
If an employee is waiting for the result of a COVID-19 test
Horticulture New Zealand has information and resources specifically for New Zealand Growers,
Information in other languages https://www.hortnz.co.nz/covid19/
Support for ethnic communities dealing with COVID-19 challenges
Read more here: https://covid19.govt.nz/business-and-money/financial-support/financial-support-
for-businesses/
UNITED 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 Search United Fresh New Zealand Incorporated to connect with us on
Group amarts@agrichain-centre.com
www.unitedfresh.co.nz info@unitedfresh.co.nz 0800 507 555
Technical Queries: Dr Hans Maurer, Chair, United Fresh Technical Advisory Group
hmaurer@agrichain-centre.com
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