Health Guidelines for Volunteers
PURSUANT TO GOVERNOR dEWINE’S ORDER
AND THE ORDER FROM THE DIOCESES OF COLUMBUS, COUNCIL 5801 HAS CREATED THE FOLLOWING GUIDELINES FOR VOLUNTEERS:
• Personal hygiene is a must for EVERYONE.
• Stay home and self-isolate for 14 days even with minor symptoms such as cough, chills, shortness of breath or breathing problems, fatigue, headache, muscle or body aches, sore throat, congestion or runny nose, mild fever, nausea, vomiting, and diarrhea until you recover.
• If you have traveled internationally, commercial air, traveled on a bus line, cruise or have tested positive to Covid-19, been around someone with Covid-19, or have been tested and waiting on the results you will need to self-isolate for 14 days.
• You must wash your hands before handling anything. Washing hands frequently with soap and water for at least 20-30 seconds.
• Avoid touching your eyes, nose and mouth. Make sure to wash hands after you blow your nose, sneeze into a tissue, or use of the restroom.
• Cleaning and disinfecting high-touch surfaces in the working area regularly is an important precaution to lower the risk of infection. Door handles, appliance handles, tables, chairs, handrails, kitchen area, bathroom surfaces, taps, toilets, and light switches.
• The area that you are working in is done processing a complete and thorough wipe done with a disinfectant is required. This means the processing area, smoker, holding area for pick-up, and any door handles that are in the area that you have just worked in.
• Food packaging and handling precautions. Remove any unnecessary packaging and dispose the waste into sealed trash bags that go immediately to the dumpster. Make sure that dumpster lids are closed to keep varmints out of the dumpster.
• Packaging like cans can be wiped clean with a disinfectant before being opened or stored. Wash your hands with soap and water, or use an alcohol-based hand rub, immediately afterwards.
• General food hygiene tips. Wash your hands thoroughly with soap and water for at least 20 seconds before preparing any food. Use separate chopping boards to prepare uncooked meat and fish. Cook food to the recommended temperature. Where possible, keep perishable items refrigerated or frozen, and pay attention to product expiry dates. Aim to recycle or dispose of food waste and packaging in an appropriate and sanitary manner, avoiding build-up of refuse which could attract pests.
• Plastic gloves must be worn at all times while handling any food products, ingredients, brining meat, marinating meat, handling raw meat, handling processed meat, processing sides, packaging the finished products, delivering orders to the car for pick-up, and taking the customers payment.
• In accordance with the guidance issued on May 13, 2021 by the Centers for Disease Control and Prevention, all fully vaccinated people (fully vaccinated refers to a person who is ≥2 weeks following receipt of the second dose in a 2-dose series, or ≥2 weeks following receipt of one dose of a single-dose vaccine, per the CDC Public Health Recommendations for Vaccinated Persons) can resume activities without wearing a mask.
• Except as provided herein, all individuals that are not fully vaccinated in the State of Ohio shall wear facial coverings at all times when:
1) In any indoor location that is not a residence;
2) Outdoors and unable to consistently maintain a distance of six feet or more from individuals who are not members of their family/household.
• If you don’t have masks, we will provide masks and gloves. Also, there will be hand sanitizer available at all work areas.
