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In a bid to break COVID-19 transmission chain due to the large number of workers and mobility, as well as population interactions caused by work activities, the Government has announced guidelines to prevent and control COVID-19 at work places and industries. The guideline is stipulated in Decree of Minister of Health Number HK.01.07/MENKES/328/2020 on Guidelines for Covid-19 Prevention and Control at Workplaces and Industries in Supporting Business Sustainability Amid the Pandemic..

Detailed guidelines for preventing COVID-19 transmission include:

1. During the PSBB for at Workplaces
2. Management Policy in Prevention of COVID-19 Transmission

• The management must always monitor and update the development of information about COVID-19 in its area. (It can periodically be accessed at https://infinemerging.kemkes.go.id. and local government policies).
• • COVID-19 Handling Team at workplaces comprises of the Chairperson, the staffing section, occupational health and safety (K3) section and Health workers strengthened by a Decree from the Workplace Leadership.
  • Leader or employer provides policies and procedures for workers to report every case of suspected COVID-19 (symptoms of fever or cough/runny nose/throat pain/breath difficulty) to be monitored by health workers.
  • A positive case must not be treated as a stigma.
  • Implementation of Work From Home must be provided.

   

  Determine essential workers who work from office and those who can perform work from home.

  1. If there is an essential worker who must continue to work during the PSBB:
  • Apply a temperature measurement using thermogun at the entrance of the workplace and COVID-19 Risk Self-Assessment to ensure workers not infected by COVID-19.
  • Shorten work time considering overtime will result in workers lack of time to rest which can cause a drop in immune system.
  • For shift workers:
  2. If possible, shift 3 (work time which starts at night until morning) must be avoided;
  3. For shift 3 workers, it should be arranged for workers aged less than 50 years old.
     • Wear face masks since traveling to/from home, and while at work.
     • Manage nutritional intake of food provided by the workplace, select fruits that contain lots of vitamin C such as oranges, guava, and so on to help maintain endurance. If possible workers can be given vitamin C.
     • Create a safe and healthy workplace;
  4. Hygiene and sanitation of the work environment.

  Ensure that all work areas are clean and hygienic by periodically cleaning them using appropriate cleaners and disinfectants (every 4 hours), particularly door handles and stairs, elevator buttons, shared office equipment, areas and other public facilities.

  Maintain workplace air quality by optimizing air circulation and sunlight entering the workspace, cleaning air-conditioning filters.

  5. Hand washing facilities

  Provide more facilities for washing hands (soap and running water).

  Provide instructions at hand washing facilities; put up educational posters on how to wash hands properly; provide hand sanitizers with a minimum alcohol concentration of 70% in places where it is needed (such as entrances, meeting rooms, elevator doors, etc.);

  • Keep practicing physical distancing in all work activities. Setting the distance between workers at least 1 meter in each work activity (setting the work desk/workstation, setting the chair when in the canteen, etc.).