As we start up our courses again, we are taking steps for safe classes to ensure the safety of students and facilitators.
These steps include:
Class sizes have been reduced 9-11 max.
Each participant will be seated at their own table and tables will be spaced 2 metres apart.
Participants will be asked a series of COVID-19 exposure questions 1 day before the course and responses will be verified upon arrival for the training. In the event that you cannot attend the course based on your exposure, you will be rescheduled.
Sanitizer is available and will be required upon entry to the training room.
Coffee, tea, or snacks will not be provided.
The training room will be cleaned and sanitized before and after each day of training. This includes sanitizing all hard surfaces such as tables, chairs, door handles, etc.
All course materials will be emailed electronically prior to the course. If possible, please bring a tablet or computer with the files saved ready to use during the course. We will also have printouts prepared well in advance and handled with clean gloves, but electronic is recommended.
Participants are expected to follow good hygiene practices, click here for more information.
To help reduce the spread of communicable diseases and viruses including COVID-19, workplaces should have an infection prevention and control plan. Workplaces should consider whether doing certain tasks puts employees at greater risk of exposure.
Strategies for Employers:
Maintain Clean Facilities
Provide clean handwashing facilities and alcohol-based hand cleansers in multiple locations throughout the building (e.g., entrances, boardrooms, break rooms, etc.).
Post signage in the workplace, encouraging proper cough etiquette and hand hygiene (posters available here).
Regularly clean workstations and objects with disinfectants that are touched frequently, such as doorknobs, handles, elevator buttons, and railings. Workplaces are encouraged to increase the frequency of cleaning the workstation/worksite to two times per day.
Provide boxes of tissues and encouraging their use.
Remind staff to avoid sharing cups, glasses, dishes or cutlery, and ensuring cups/glasses/dishes/cutlery are thoroughly cleaned using soap and warm water after each use, or placed in the dishwasher for cleaning.
Remove magazines, papers, and other objects that cannot be cleaned from common rooms such as cafeterias, kitchens, break rooms, and waiting areas.
Ensure ventilation systems are working properly including opening windows as weather permits.
Encourage employees to NOT go to work if they are feeling unwell (e.g., coughing, sneezing, fever, runny nose, etc.)
Review sick-leave policies to encourage employees to stay home when ill to reduce transmission to other coworkers and clients.
Review requirements for medical (sick) notes to reduce burden on the health care system and additional exposure to ill individuals.
Use social distancing techniques to conduct as much business as possible
Encourage virtual meetings (telephone/video conferencing) to reduce prolonged, close contact between individuals.
Discontinue non-essential work-related travel outside of Manitoba.