Covid Sop Doc No: NMFP/EHS/ MAR/020/01 Revision No: 00 Issue-01 Date: 15.03.2020 Prepared By: Suresh Mutnuru

Doc No: NMFP/EHS/ MAR/020/01
NEKKANTI MEGA FOOD PARK

COVID SOP Revision No: 00
PVT. LTD., Issue-01
Date: 15.03.2020
Prepared by: Suresh Mutnuru
1. Introduction:
1.1. What is coronovirus
Coronovirus or Covid-19 is a new virus linked to the same family of viruses as severe acute
respiratory syndrome (SARS) and some type of common cold and it is a respiratory illness.
Fig-1: Structure of Covid-19 virus
1.2. Potential transmission of Covid-19

The primary transmission route is by two ways (As per world health organization/WHO
advice)
Case 1: Person to person contact: The virus can spread when infected person coughs or
sneezes, producing droplets that reach the nose, mouth and eyes of other person
Case 2: Direct contact with respiratory droplets generated when an infected person coughs
or sneezes. As the droplets are too heavy to be airborne, they land on objects and surfaces
surrounding the infected person, so it is possible that someone may become infected by
touching a contaminated surface, object or hand of infected person and then touching their
own eyes, mouth or nose with the contaminated hand. This can happen when hand shaking,
touching door knobs, Taps, surfaces etc.
Fig-2: Sample pictures of covid-19 virus transmission

Recent studies suggested the virus survival on different surfaces like
PVT. LTD., Issue-01
Date: 15.03.2020
 Plastic and stainless steel: 72 hours

 Copper: 4 hours
 Cardboard/paper: Upto 24 hours.
There is no technical data to show that the virus is transmitted via food or food packaging
material, since the virus does not multiply in food and it needs human or animal host to
multiply, however it is imperative to reinforce personal hygiene measures and provide
refresher training on food hygiene principles to eliminate or reduce the risk of food surfaces
and food packaging materials becoming contaminated with the virus from food workers.
1.3. Symptoms of Covid-19 infection:
As per WHO, the symptoms of covid-19 includes
 Fever (high temperature – 37.5 degrees Celsius or above)
 Cough, this could be any cough but not limited to just dry ones
 Shortness of breath or breathing difficulties
 Fatigue/physical stress
PVT. LTD., Issue-01
Date: 15.03.2020
2. Purpose:
This document defines the measures that all employees at Nekkanti Mega Food Park Pvt
Ltd., should follow to protect themselves, fellow staff and maintain the integrity of products
from bio security threats, including human communicable diseases.
3. Scope:
The practice applies to all staff and workers in all areas at Nekkanti Mega Food Park Pvt Ltd;
whether on premises of the company or whether travelling outside on official business
4. Done by:
All employees shall follow the procedures outlined in this SOP.
The facility managers or designate shall verify that all employees are trained and follow this
SOP.
5. Criteria:
No source of contamination
No food ingredients or finished product at risk.
6. Procedure:
6.1. Strategy
at Nekkanti Mega Food Park Pvt Ltd has devised a 5-pronged strategy which involves
1. Social distancing:
 To facilitate social distancing norms at every areas across the facility or and
during transportation.
 Maintaining social distancing at all working places and common areas
 The social distance maintain shall be 1.2 meters distance during all places with
in the facility.
 Operating with only 50% of total capacity (This is a government requirement)
PVT. LTD., Issue-01
Date: 15.03.2020
2. Monitoring & Screening:

 Mandatory monitoring of body temperature for all personnel at the entry point
 Monitoring and screening of all personnel for symptoms periodically
3. Disinfection & sanitation:
 Using Hand dips with 20ppm chlorine & Sanitize Isopropyl combination with
having 80% concentration at the facility entry
 Sodium Hypo Chloride regular sanitization of all common / large areas, touch
prone areas.
 Placement of hand sanitation dispensers at strategic locations
4. Containment plan:
 Isolation rooms have been identified away from the food processing premises
and quarantine rooms for suspected cases
 All personnel who have even remote signs of the symptoms are encouraged to
stay home
5. Preventive awareness:
 Masks and PPE mandatory for all employees working within the facility; masks
for all office spaces
 Awareness throughout premises through training and display posters
Preventive measures are defined at all stages, considering the aforementioned strategies.
6.2. Transportation of employees/workers

 Before leaving home
 All personnel should wear masks at all times when they are outside their homes and
especially when commuting to work
 During transportation in company vehicle:
 In case of company transport bus seating capacity has been limited to 50%
 Only one seat to be occupied by employees out of two seats in each row and
seating arrangement shall be followed as displayed below
PVT. LTD., Issue-01
Date: 15.03.2020
 All personnel should maintain social distancing while boarding or deboarding the
bus.
 In case of personal vehicles (Highly recommended)
 Personnel using two wheelers shall wear proper gear including helmets and gloves.
 For re-fuelling the vehicles, avoid cash transactions or keep the exact change.
 Pillion riders are not allowed since social distancing cannot be enforced.

 In case of car pooling, restrict the number of persons in a car to just two and seating
in a car shall be as below
 In case of public transport (Not recommended- should be avoided)

 In case of unavoidable circumstances, wear masks and gloves while travelling
 Avoid touching things while travelling
 Immediately use a sanitizer once your journey is completed.
6.3. Entry into the factory premises

PVT. LTD., Issue-01
Date: 15.03.2020
 Markings shall be drawn at least 1.5 meters apart and all the employees shall stand
in queue on the defined markings.
 Security personnel shall check the temperature at for each employee using infra red
thermometer.
 In case the temperature for personnel is greater than 37.5°C/98.3°F, direct the
employee or worker to designated isolated area and as per the doctor’s instructions
the employee/worker shall be asked to either go home or to contact nearest medical
authorities.
 Usage of biometric systems and physical frisking shall be prohibited to avoid cross
contamination; instead attendance will be marked by the security personnel
manually.
 The workers shall pass through the tunnel disinfection system in queue one after
the other.
 Once we complete all the process the workers/employees can proceed to working.
6.4. Personnel movement outside the factory premises

Workers movement outside the factory premises shall be as follows
PVT. LTD., Issue-01
Date: 15.03.2020
A. Walk ways
 Shall not walk in groups and distance of 1.2 meters shall be maintained at all times,
 Shall avoid crowding or group gathering at all times.
B. Rest areas and Canteen
 Workers/employees should not sit in group, and social distance shall be maintained.
 Increased and staggered tea points /lunch breaks to reduce the crowd in a
particular area and thus reduce the risk of cross contamination
 Disposable cups shall be used for serving the tea and water during breaks.
 Adequate number of dust bins to be provided for disposing food wastes and the
bins shall be closed at all times.
 Canteen/rest areas should function with proper maintain of 1.2 meters
 Canteen staff shall wear disposable hand gloves and face masks at all times while
working in the canteen.
 All the utensils shall be cleaned in hot water and shall be adequately dried out.
Guidelines to follow while eating during breaks
Wash hands with soap at least for 20 seconds, followed by drying the hands with
paper towel/non contact hand dryer
Stand on the defined marking in a queue with a distance of at least 1.2 meters.
PVT. LTD., Issue-01
Date: 15.03.2020
Allow the canteen staff to serve the food.
Employees shall be seated in the identified red markings so as to ensure social

distancing.
Shall dispose the food waste in a closed foot operated dust bins and the plates shall
be kept in a designated area, followed by washing the hands
C. Toilets and bath rooms:
 Toilets and bath rooms shall be in clean condition at all times and alternate toilet
stations shall be used to maintain social distancing as below
PVT. LTD., Issue-01
Date: 15.03.2020
 Hand wash stations shall be equipped with soap, hand sanitizer and paper towels or
hand drier for washing the hands.
 Any disposable masks/gloves/used paper towels shall be disposed off in closed,
foot operated dust bins.
D. Laboratory and Office buildings:
 Seating of employees within the work places should ensure social distancing.
 Limit the usage of air conditioning; instead, windows shall be opened and the areas
shall be equipped with fans.
 Each station should be equipped with hand sanitizer for the employees to sanitize
their hands.
 Employees shall sanitize their work table and key boards before every usage.
E. Movement to restricted areas:
 The areas such as water treatment plant, chemical storage areas, packing material
storage areas, DG set area, Tube ice chambers and water treatment facility shall be
restricted to authorized personnel only.
6.5. Personnel movement with the factory premises
A. Change rooms
 The total number of employees to be restricted depending on the size of the change
room at all times with adequate social distancing norms during changeover.
 Entry and exit shall be followed as per in-house change room procedures.
B. Processing and pre-processing areas:
PVT. LTD., Issue-01
Date: 15.03.2020
 Stagger working tables on either side of the processing lines so that food workers
are not facing each other.
 Maximum of 4 persons should be positioned at each table in the 4 corners so that
they are 1.2 meters apart.
 Workers working in one section shall not move to other sections.
 Movement of workers during breaks and shift change-over shall be regulated and
monitored by the staff management to ensure social distancing is not compromised.
 Working capacity of the employees working within the facility should be restricted
and maintain as per social distance was 1.2 meters.
 Personnel hygiene procedures shall be followed as per the in-house procedures.
 Employees shall sanitize their hands frequently before entering and after leaving the
shop floor and at recommended intervals.
6.6. Movement of deliveries:
 The incoming vehicle driver’s body temperature is screened using the thermometer
at the entry of the facility by Security personnel & sanitize vehicle at vehicle isolation
area and interviewed the driver by security personal for driver health condition,
family health condition and travelling history. Aster satisfactory results vehicle
allowed in to the factory premises. The vehicle driver shall be instructed to stay at
quarantine room after parking the vehicle until the material unloaded.
 The contents are unloaded from the truck and during unloading appropriate
precautions such as nose mask, hand gloves etc are worn by the workers. Upon
completion of the loading the workers shall wash their hands and disinfect with
sanitation.
 The incoming deliveries of facility material and forward additives are disinfected and
stored under lock and key for at least 72 hours before use.
6.7. Movement of visitors:
 All the visitors are thermally screened before entering into the factory premises.
 The visitors are requested to complete the visitor pass and the details and nature of
visit are updated.
 Unless required, visitors are not allowed inside the processing facility.
PVT. LTD., Issue-01
Date: 15.03.2020
 During the visit, the visitors shall always be accompanied by the concerned
department in-charge.
7. Disinfection and Sanitation:
 Fresh water connection along with liquid soap dispenser & sanitizer, preferably touch
free mechanism for hand washing at entry and exit point and common areas. Social
distancing norms must mandatorily be followed in queue and during hand washing.
 High quality sanitization and periodic disinfection of the premises may be done
specially.
 Entrance Gate of building, office etc.
 Canteens and dormitories
 Meeting room, Conference halls/entrance gate, Equipment and processing aids
 Washroom, toilet, sink, water points etc.
 Walls/ all other surfaces.
Above pictures are examples of spraying and moping of high contact areas and
commonly used areas
Dormitories and Rest rooms
 Ensure all the beds are placed minimum 1 meter apart from edge to edge
and all other sides.
 Ensure Hand Wash/ Soap/ Disinfectant Liquids are available at the wash areas and
Rest rooms.
 Wardens to do a regular walk through to supervise to ensure compliance
of the above requirements.
PVT. LTD., Issue-01
Date: 15.03.2020
 Sanitation shall be cleaned frequently with 1% hypochlorite solution or phenolic

disinfectants.
 Commonly used areas or high contact surfaces shall be cleaned twice daily by mopping
or using absorbable cloth soaked in 1% hypochlorite solution.
Above are the sample pictures of dormitories and wash rooms.

Canteens
 In Canteens and Cafeteria all the workers, customers, and worksite visitors are required
to wash their hands before and after consumption of food with soap or alcohol-based
hand rubs containing with 99% at least 60% alcohol, for a period of minimum 20 sec.
 Mandatory respiratory etiquette, including covering mouth while cough and sneezing
should be followed by all the workers, customers and worksite visitors.
 Employer to implement cleaning and disinfection procedures for equipment, premises,
contact surfaces/ high touch points, e.g. counter Sample Dormitory PPEs while
conducting cleaning of tops/tongs/service utensils/open self-service displays/door
handles.
Above pictures are examples of cleaning activities in canteen areas.

PVT. LTD., Issue-01
Date: 15.03.2020
List of disinfection solutions and frequency of sanitation:

Areas Agent Procedure Frequency
Office floor/corridor/steps/ 1. Soap solution. 1. Using a mop Twice in a day
canteen and dormitory floors 2. 1% Sodium dipped in soap, 1. Before start of
hypo chlorite or sweep across floor. operations
suitable 2. Follow it up with
sanitizing agent mopping using 1% 2. In the evening or
Sodium hypo chlorite during lunch breaks
solution.
Toilet commode and seat 1. Nylon brush 1. Inside: Scrub with Twice in a day
and soap Harpic and the long 1. Before start 2. In
solution handle brush. the evening or during
2. 1% Sodium 2. Outside: clean with lunch breaks
hypo chlorite recommended
agents; use a
scrubber.
Hand wash sink 1. Soap solution 1. Scrub with the Twice in a day
and nylon nylon scrubber. 1. Before start
scrubber 2. Wipe with 1% 2. In the evening or
2. 1% Sodium sodium hypochlorite during breaks
Hypochlorite
Switch boards/telecoms/door 1. Suitable Spray the solution At least 3 times in a
handles/Xerox machine disinfectant and wipe with a cloth. day, once in AM/after
switches/Lift control panel spray (Alcohol lunch/once in PM
boards/Work station based)
Equipment and processing As per In-house established sanitation procedures
aids
Container Shipment area 1.Virex II 256- 1. Virex II 256Sodium Each and every
10ppm hypochlorites Solution Container before
spray in empty loading, During in
PVT. LTD., Issue-01
Date: 15.03.2020
Areas Agent Procedure Frequency

container, during the each lot and after
loading in each lot & loading of Cargo
after loading of the
Cargo loading.
8. Regulatory requirement
1. Maintaining social distance is 1.2 meters and an operational and nonoperational area
2. Usage of Arogya setu app is encouraged
3. Should wear appropriate PPE at all times
4. Avoid internal meetings/trainings
5. Maintain shift wise attendance of all workers/employees
6. No over time working for workers coming from nearby villages
9. Health and communication or training

Train all the employees and support staff on personnel hygiene practices for safety against
Covid-19.
Develop and implement a effective environmental program for cleaning and sanitization.
Communicate the Do’s and Don’ts via display posters across the facility.
Place posters and other awareness messages as part of constant reminder of good
practices.
Training on Covid-19 SOP procedures pertaining to social distancing and also sanitation
10. Preparedness in case of any covid suspects or positive cases

 Employers should inform and encourage employees to self-monitor for signs and
symptoms of COVID-19 if they suspect possible exposure.
PVT. LTD., Issue-01
Date: 15.03.2020
 Hospitals/clinics in the nearby areas, which are authorized to treat COVID-19 patients,
should be identified and list should be available at work place all the times.
Reporting procedure for Sick employees
 Any staff reportedly suffering from flu-like illness should not attend office and seek
medical advice from local health authorities. Such persons, if diagnosed as a
suspect/confirmed case of COVID-19 should immediately inform the office authorities.
 Any staff requesting home quarantine based on the containment zone activities in their
residential areas should be permitted to work from home
Steps to take in case person suffering from symptoms suggestive of Covid-19 at work
place
 Place the ill person in a room or area where they are isolated from others at the
workplace. Provide a mask/face cover till such time he/she is examined by a doctor.
 Report to concerned central/state health authorities. Helpline 1075 will be immediately
informed.
 The suspect case if reporting very mild / mild symptoms on assessment by the
Health authorities would be placed under home isolation, subject to fulfilment
of criteria laid down in MoHFW guidelines.
 Where in case of dormitory workers having sysmtoms of Covid-19 or tested positive will
be also to stay in Quarantine are within the facility.
 All the positive workers will be admitted at hospital and treated as per doctor guidelines.
 The rapid response team of the concerned district shall be requisitioned and
will undertake the listing of contacts.
 The necessary actions for contact tracing and disinfection of work place will
start once the report of the patient is received as positive. The report will be
expedited for this purpose.
Closure of work place:
 If there are one or two cases reported, the disinfection procedure will be limited to
places/areas visited by the patient in past 48 hrs. There is no need to close the entire
office building/halt work in other areas of the office and work can be resumed after
disinfection as per laid down protocol.
PVT. LTD., Issue-01
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 However, if there is a larger outbreak, the entire building will have to be closed for 48
hours after thorough disinfection. All the staff will work from home, till the building is
adequately disinfected and is declared fit for re-occupation.
Risk profiling of contacts
Contacts are persons who have been exposed to a confirmed case anytime between 2 days
prior to onset of symptoms (in the positive case) and the date of isolation (or maximum 14
days after the symptom onset in the case).
A. High risk contacts
 Touched body fluids of the patient (respiratory tract secretions, blood, vomit, saliva,
urine, faeces; e.g. being coughed on, touching used paper tissues with a bare hand)
 Touched or cleaned the linens, clothes, common contact surfaces or dishes of the
patient.
 Anyone in close proximity (within 1 meter) of the confirmed case without precautions.
B. Low risk contacts
 Shared the same space (worked in same room/similar) but not having a high-risk
exposure to confirmed case of COVID-19.
Return to work:
The personnel who has got infected and who is treated is reinstated back to work as per the
laid out protocol:
 The worker/employee who got recovered from covid symptoms must call and inform the
HR team.
PVT. LTD., Issue-01
Date: 15.03.2020
 Subsequently the HR team directs the workers/employees to undergo RT-PCR tests for
two times on two consecutive days and submit the test results to the HR department
before starting the work.
11. Covid Team:
 The covid team consists of members from cross functional departments both from the
facility and head office, and the Covid-19 team is headed by the CEO of the company.
 The team is divided into two sections one is resource and decision making and other is
task force
The following table is the list of team members with contact details
Name & Position in Contact Number Responsibility
Designation covid team
Satish G- CEO Head of the 9494156789 Resource management and
committee decision making
Satyanarayana B- Committee 9848199739 Resource management and
Sr. VP mfg secretary decision making
Surya Bhaskar Communication 9100549456 Task force team- Ensures
AVP coordinator communication with local
government officials and ensures
implementation of preventive
measures outside the facility
Jayakumar Task force 9700112999 Implementation of covid-19
General manager member measures within the facility.
SK. Nayab Rasool Task force 9652798889 Implementation of covid-19
Q.A Manager Member measures within the facility.
Nagendra Babu Task force 9700222261 1. Training of employees
QC Manager member 2. Co-ordinates sanitation activities
V S Rao Task force 9700196999 Maintenance support
Machinery member
Manager
Shareef Task force 6309906400 Co-ordination of personnel
Security Officer member movement within the facility.
PVT. LTD., Issue-01
Date: 15.03.2020
Formats
1. List of PPE and sanitation equipment available.
2. List of nearest covid-19 testing health centres
2. List of hand wash stations
3. Self assessment checklist
4. Instructions to hand washing
5. Hand wash and personnel hygiene rules posters

Covid Sop Doc No: NMFP/EHS/ MAR/020/01 Revision No: 00 Issue-01 Date: 15.03.2020 Prepared By: Suresh Mutnuru

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Covid Sop Doc No: NMFP/EHS/ MAR/020/01 Revision No: 00 Issue-01 Date: 15.03.2020 Prepared By: Suresh Mutnuru

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Doc No: NMFP/EHS/ MAR/020/01

NEKKANTI MEGA FOOD PARK

Fig-1: Structure of Covid-19 virus

1.2. Potential transmission of Covid-19

Fig-2: Sample pictures of covid-19 virus transmission

 Plastic and stainless steel: 72 hours

 Shortness of breath or breathing difficulties

2. Monitoring & Screening:

6.2. Transportation of employees/workers

 In case of public transport (Not recommended- should be avoided)

6.3. Entry into the factory premises

6.4. Personnel movement outside the factory premises

Guidelines to follow while eating during breaks

Allow the canteen staff to serve the food.

Employees shall be seated in the identified red markings so as to ensure social

 Sanitation shall be cleaned frequently with 1% hypochlorite solution or phenolic

Above are the sample pictures of dormitories and wash rooms.

Above pictures are examples of cleaning activities in canteen areas.

List of disinfection solutions and frequency of sanitation:

Areas Agent Procedure Frequency

9. Health and communication or training

10. Preparedness in case of any covid suspects or positive cases

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