OverviewThis is not a legal document and employers are advised to seek legal advice.

Employers and constructors have obligations to protect workers from hazards in the workplace as set out in the Occupational Health and Safety Act (OHSA) and its regulations and the directives coming from the Chief Medical Officer of Health.

Workers should raise any concerns to their:• Supervisor• Joint health and safety committee• Health and safety representative

This will help ensure the employer has taken all reasonable precautions.

Ontario is currently in the midst of a global pandemic. While the COVID-19 situation is changing rapidly, the legislation and regulations used to govern Ontario’s workplaces are not.

Under Ontario law, employers have the duty to keep workers and work sites safe and free of hazards. Workers have the right to refuse unsafe work. If health and safety concerns are not resolved internally, a worker can seek enforcement by filing a complaint with the ministry’s Health and Safety Contact Centre at 1-877-202-0008. Failure of the employer or constructor to comply with the OHSA and its regulations could result in a stop-work order upon inspection by the Ministry of Labour, Training and Skills Development.

For more information visit ihsa.ca/COVID-19

Recognize hazards and assess risksHow does the coronavirus spread? The virus typically spreads through coughing and sneezing, personal contact with an infected person, or touching an infected surface and then the mouth, nose, or eyes.

Potential exposures on site lunchrooms: Lunchrooms are places where there is a potential for infected people to come into contact with others or contaminate surfaces.

Controls

The following controls should be considered:

• Maintain physical distancing. Physical distancing means maintaining a distance of at least 2 metres (6 feet) or more between persons.

• Restrict eating to clearly identified and dedicated eating areas. These areas should have handwashing stations, cleaning and disinfectant materials, and adequate space to maintain minimum physical distancing.

• Post physical distancing signage to remind workers to keep their distance.

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Guidance on lunchroom practices during COVID-19

For more information visit ihsa.ca/COVID-19

• Ensure enclosed lunchrooms are well ventilated or only made available during inclement weather, if they are not well ventilated.

• Post signage to remind workers to wash or disinfect their hands before and after eating.• Ensure maximum limits are put on the number of people allowed in eating areas.• Stagger coffee/lunch breaks to reduce the number of workers in the lunchroom at the same time.• Limit access and use of shared devices like coffee machines, water fountains, microwave ovens, etc. • Clean and disinfect tables, microwaves, and other commonly handled items between workers’ lunch shifts.

Also, ensure that the means to clean and disinfect these devices between uses is provided.• Where there are touch points such as door handles and water coolers, etc., paper towels should be provided

to allow users to avoid skin contact.• Organize chairs and stagger seating arrangement to maintain physical distancing, or have workers take

lunch and coffee breaks outside.• Remove garbage often.• If air circulation is a concern, install negative air units and vents outside the lunchroom.• Separate PPE and clothing that is hung up in the lunchroom to avoid potential cross-contamination.• Workers intending to take work clothing home should place the clothing in a plastic bag and not remove the

clothing until it goes into the laundry to be washed (ideally separately).

Practice good hygiene. Health Canada recommends following these basic hygiene practices:• Wash hands frequently with soap and water for at least 20 seconds.• If using hand sanitizers, they must be alcohol based (with greater than 60% alcohol) to be effective.• Sneeze or cough into a tissue and discard it, or into sleeve or shirt.

EvaluateFollow-up and evaluation are essential to ensure the effectiveness of controls and solutions implemented. Review your process and identify any opportunities for improvement and continuously engage with your workplace parties to identify recommendations.

Continuously monitor the necessary tools, supplies, and equipment needed to meet your control measures, and ensure sufficient supplies are readily available, adequate, and accessible.

Ensure workers are monitoring their health for symptoms such as for cough, fever, or difficulty breathing. Refer to these Government of Canada Guidelines. If you are concerned that you or any worker may have been exposed to, COVID-19, please start by visiting the Ministry of Health website and taking their self-assessment. Contact your primary care provider or Telehealth Ontario at 1-866-797-0000 if you are experiencing symptoms of COVID-19. Please do not visit an assessment centre unless you have been referred by a health care professional. Do not call 911 unless it is an emergency.

ResourcesStay updated with daily government updates on COVID-19:Government of OntarioGovernment of CanadaPublic Health Ontario

Guidance on lunchroom practices during COVID-19 con’t

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