New York City is set to enter Phase Two on Monday, June 22, 2020.
Businesses allowed to re-open on Phase Two are:
– Hair Salons & Barbershops
– Outdoor and Take-Out/Delivery Food Services
– Essential and Phase II In-Store Retail
– Real Estate
– Offices
– Vehicle Sales, Leases, and Rentals
– Retail Rental, Repair, and Cleaning
– Commercial Building Management
Mandatory Guidelines:
1- Hair Salon & Barbershop Guidelines for Employers and Employees
These guidelines apply to Hair Salons and Barbershops in regions of New York that have been permitted to reopen.
This guidance applies only to hair service businesses including hair salons, barbershops, and other similar hair service businesses. This guidance does not apply to nail salons, tattoo parlors, or any other non-haircutting-related personal care services or activities, including but not limited to: beard trimming, nose hair trimming, appearance enhancement, nail specialty, tanning, or waxing.
Physical Distancing
– Limit the workforce and customer presence to no more than 50% of the maximum occupancy for a particular area as set by the certificate of occupancy.
– Ensure 6 ft. distance between individuals, unless safety or core function of the work activity requires a shorter distance (e.g. haircuts).
– Ensure that customer seating allows customers to maintain 6 ft. distance from all others except for the employee providing services, unless a physical barrier is in place
– Waiting rooms must be closed and lines should be avoided, to the extent possible. Walk-in customers who are not able to be immediately served should be provided a time to return.
– Small spaces (e.g. stock rooms, behind cash registers) must be occupied by only one individual at a time, unless all individuals are wearing face coverings. If occupied by more than one person, keep occupancy under 50% of maximum capacity of the space.
– Limit non-essential in-person gatherings as much as possible.
– Establish designated areas for pick-ups and deliveries, limiting contact to the extent possible.
– Close all non-essential amenities including product samples, water fountains, and reading/magazine areas.
Protective Equipment
– Provide employees with an acceptable face covering at no-cost to the employee and have an adequate supply of coverings in case of need for replacement.
– Acceptable face coverings include but are not limited to cloth (e.g. homemade sewn, quick cut, bandana), surgical masks, N95 respirators, and face shields.
– Employees must wear a face covering that completely covers the nose and mouth and either a face shield or safety goggles when providing service directly to customers.
– Employees also must wear face coverings any time they interact with customers (e.g. at the cash register, hair consultations), even if they are 6 ft. or more apart.
– Customers must only be permitted entry into the hair salon or barbershop if they wear an acceptable face covering, provided that they are over age two and medically able to tolerate one.
– Face coverings must be cleaned and disinfected or replaced after use or when damaged or soiled, may not be shared, and should be properly stored or discarded.
– Employees must use gloves when providing service to a customer, or perform hand hygiene before and after contact. If gloves are used, they must be replaced after each appointment.
– Employees must wear clean smocks or gowns.
– If providing coverings (e.g. apron, smocks) to a client, coverings must be disposable, or cleaned and disinfected between each use.
– Services offered must not require removal of a facemask (e.g. beard trim).
Hygiene, Cleaning, and Disinfection
– Adhere to hygiene, cleaning, and disinfection requirements from the Centers for Disease Control and Prevention (CDC) and Department of Health (DOH) and maintain cleaning logs on site that document date, time, and scope of cleaning and disinfection.
– Provide and maintain hand hygiene stations, including handwashing with soap, water, and paper towels, as well as an alcohol-based hand sanitizer containing 60% or more alcohol for areas where handwashing is not feasible.
– Place hand sanitizer throughout the hair studio or barbershop for use by employees and customers.
– Provide and encourage employees to use cleaning and disinfecting supplies before and after use of shared and frequently touched surfaces, followed by hand hygiene.
– Wash hands for 20 seconds with soap and water before and after providing services to each customer.
– Conduct regular cleaning and disinfection at least after every shift, daily, or more frequently as needed, and more frequent cleaning and disinfection of shared objects and surfaces, as well as high transit areas, such as payment devices, restrooms, common areas, using Department of Environmental Conservation (DEC) products identified by the Environmental Protection Agency (EPA) as effective against COVID-19.
– Limit the sharing of objects (e.g. clippers, combs, scissors, tools) and discourage touching of shared surfaces. Wear gloves (trade-appropriate or medical) or perform hand hygiene before and after contact.
– Clean and disinfect workstations and tools (e.g. brushes, chairs, shears) between each customer.
– If cleaning or disinfection products or the act of cleaning and disinfecting causes safety hazards or degrades the material or machinery, personnel should have access to a hand hygiene station between use and/or be supplied with disposable gloves.
– Leave time between appointments for full workstation cleaning (e.g. 15 min.).
– Prohibit shared food and beverages (e.g. buffet-style meals).
Communication
– Affirm you have reviewed and understand the state- issued industry guidelines, and that you will implement them.
– Post signage inside and outside of the hair salon or barbershop to remind personnel and customers to adhere to proper hygiene, social distancing rules, appropriate use of PPE, and cleaning and disinfecting protocols.
– Train all personnel on new protocols and frequently communicate safety guidelines.
– Notify the state and local health departments immediately upon being informed of any positive COVID-19 test result by an employee.
– Conspicuously post completed safety plans on site.
Screening
– Ensure that employees performing services directly on or to customers (i.e. haircutting) are tested for COVID- 19 through a diagnostic test every 14 days, so long as the region in which the hair salon/barbershop is located remains in Phase II of the State’s reopening.
– Employees who are sick should stay home or return to home, if they become ill at work.
– Implement mandatory health screening practices (e.g. questionnaire, temperature check) for employees asking about (1) COVID-19 symptoms in past 14 days, (2) positive COVID-19 test in past 14 days, and/or (3) close or proximate contact with confirmed or suspected COVID-19 case in past 14 days.
– An employee who screens positive for COVID-19 symptoms should not be allowed to enter the location and should be sent home with instructions to contact their healthcare provider for assessment and testing.
– Immediately notify state and local health departments of confirmed positive cases and provide the individual with information on healthcare and testing resources.
– Have a plan for cleaning, disinfection, and contact tracing in the event of a positive case.
– Review all responses collected by the screening process on a daily basis and maintain a record of such review. Identify a contact as the party for individuals to inform if they later are experiencing COVID-19-related symptoms, as noted in the questionnaire.
For additional assistance, visit NYC’s Small Business Services’ website or call the business hotline at 1-888-727-4692.
2- Outdoor and Take-Out/Delivery Food Services
These guidelines apply to all restaurants and food services establishments, including food trucks and other food concessions. Such establishments may open outdoor spaces with seating for customers in accordance with the guideline. “Outdoor space” is defined as an open-air space without a fixed roof (besides a temporary or seasonal awning or cover).
During the COVID-19 public health emergency, all operators of outdoor and take-out/delivery food service sites should stay up to date with any changes to state and federal requirements related to such establishments and incorporate those changes into their operations. This guidance is not intended to replace any existing applicable local, state, and federal laws, regulations, and standards.
Physical Distancing
– In outdoor spaces, all tables with seats must be at least 6 ft. from any other table, seat, patron, or pedestrian thoroughfare or corridor.
– Ensure an indoor capacity to accommodate patrons who may need to enter/exit through the indoor space to access the outdoor seating, restroom(s), or payment location, and allow such access/egress in a socially distanced manner.
– Close indoor dining and seating areas to customers.
– Employees must wear face coverings at all times.
– Patrons must wear face coverings at all times, except while seated; provided that the patron is over the age of two and able to medically tolerate one.
– Limit outdoor capacity to the number of tables that can be safely and appropriately arranged, such that each table is a minimum of 6 ft. away from another. Wherever distancing is not feasible between tables, enact physical barriers between such tables.
– Individuals seated at the same table must be members of the same party (but may be from different households), with a maximum of 10 people per table. Communal tables are only permitted if at least 6 ft. can be maintained between parties.
– Clearly signal 6 ft. spacing in any lines for customers waiting to order, pick-up food, be seated, or use the restroom, as well as in any pick-up or payment location.
– Designate entrances/exits for customers and separate entrances/exits for employees, where possible.
– Limit in-person gatherings (e.g. staff meetings) to the greatest extent possible.
– Establish designated areas for vendor pickups and/or deliveries, limiting contact to the extent possible.
Protective Equipment
– Provide workers with an acceptable face covering at no- cost to the employees and have an adequate supply of coverings in case of need for replacement.
– Acceptable face coverings include but are not limited to cloth (e.g. homemade sewn, quick cut, bandana), surgical masks, and face shields.
– Clean, replace, and prohibit sharing of face coverings. Consult the CDC guidance for additional information on cloth face coverings and other types of personal protective equipment (PPE), as well as instructions on use and cleaning.
– Train employees on how to don, doff, clean (as applicable), and discard PPE .
– Limit the sharing of objects (e.g. kitchen tools, pens/ pads), as well as the touching of shared surfaces (e.g. doorknobs, keypads, touch screens); or, require workers to wear gloves when in contact with shared objects or frequently touched surfaces; or, require workers to perform hand hygiene before and after contact.
– Ensure all staff wear face coverings at all times and that they practice hand hygiene and use bare hand barriers consistent with state and local sanitary codes.
• If employees wear gloves during non-food preparation activities, ensure they replace gloves frequently, and encourage them to change gloves when switching tasks (e.g. serving customers to pre- rolling silverware).
• If employees do not wear gloves, ensure they frequently wash their hands with soap/water.
– Ensure that employees who are bussing tables wash their hands with soap/water and, if they wear gloves, replace the gloves before and after cleaning and disinfecting tables.
Hygiene and Cleaning
– Adhere to hygiene, cleaning, and disinfection requirements from the Centers for Disease Control and Prevention (CDC) and Department of Health (DOH) and maintain logs that document date, time, and scope of cleaning.
– Provide and maintain hand hygiene stations including handwashing with soap, running warm water, and disposable paper towels, as well as an alcohol-based hand sanitizer containing 60% or more alcohol for areas where handwashing is not feasible.
– Provide and encourage employees to use cleaning and disinfection supplies for shared surfaces for use before and after use of these surfaces, followed by hand hygiene.
– Regularly clean and disinfect the establishment and more frequently clean and disinfect high risk areas used by many individuals and for frequently touched surfaces (e.g. restrooms). Cleaning and disinfection must be rigorous and ongoing and should occur at least after each shift, daily, or more frequently if needed.
– Ensure that equipment is regularly cleaned and disinfected using registered disinfectants, including at least as often as employees change workstations. Refer Department of Environmental Conservation (DEC) products identified by the Environmental Protection Agency (EPA) as effective against COVID-19.
– Provide cleaning and disinfection of exposed areas in the event of an individual is confirmed to have COVID- 19, with such cleaning and disinfection to include, at a minimum, all heavy transit areas and high-touch surfaces .
– Before returning to work, complete pre-return checks and assessments of kitchen systems to ensure a healthy and safe environment.
– Minimize sharing of kitchen equipment between staff (e.g. knives, pots, rags/towels), where possible.
– Provide cleaning and disinfection of exposed areas in the event of an individual is confirmed to have COVID- 19, with such cleaning and disinfection to include, at a minimum, all heavy transit areas and high-touch surfaces .
– Before returning to work, complete pre-return checks and assessments of kitchen systems to ensure a healthy and safe environment.
– Prohibit the use of devices (e.g. buzzers) to provide alerts to customers that seating or an order is available, unless such devices are thoroughly cleaned and disinfected between each use.
– For take-out/delivery:
• Provide hand hygiene stations for customers waiting for food and/or drinks.
• Ensure staff wash hands with soap/water or use hand sanitizer; if staff use gloves, regularly replace them.
• If pick-up/delivery is indoors, ensure windows/doors are opened to allow for ventilation.
– Ensure all condiments provided directly to customers are in single-use disposable containers or reusable containers that are regularly cleaned/disinfected.
– If non-disposable menus are used, clean and disinfect the menus between each party’s use.
– Use pre-packaged silverware or pre-rolled silverware. Silverware must be pre-rolled while wearing masks and gloves.
Communication
– Affirm you have reviewed and understand the state- issued industry guidelines, and that you will implement them.
– Post signage to remind employees and patrons to adhere to proper hygiene, social distancing rules, appropriate use of PPE, and cleaning and disinfection protocols.
– Immediately notify the state and local health department if a worker was in close contact with others and tests positive for COVID-19.
– Cooperate with contact tracing efforts, including notification of potential contacts in the workplace, while maintaining confidentiality required by state and federal law and regulations.
– Conspicuously post completed safety plans on site.
Screening
– Employees who are sick should stay home or return to home, if they become ill at work.
– Implement mandatory daily health screening practices of their employees and, where practicable, vendors, but such screening shall not be mandated for customers and delivery personnel (e.g. questionnaire, temperature check) for employees, and asking about (1) COVID-19 symptoms in past 14 days, (2) positive COVID-19 test in past 14 days, and/or (3) close contact with confirmed or suspected COVID-19 case in past 14 days.
– Refer to DOH guidance regarding protocols and policies for employees seeking to return to work after a suspected or confirmed case of COVID-19 or after the employee had close or proximate contact with a person with COVID-19.
– Establishments cannot mandate that customers complete a health screen or provide contact information.
– Screeners should be trained by employer-identified individuals familiar with CDC, DOH, and OSHA protocols and wear appropriate PPE, including at a minimum, a face covering.
– Identify a point-of-contact as the party for workers to inform if they later are experiencing COVID-19-related symptoms, as noted in the questionnaire.
To request outdoor seating under the Open Restaurants Program managed by the Department of Transportation, click here.
For additional assistance, visit NYC’s Small Business Services’ website or call the business hotline at 1-888-727-4692.
3- Essential and Phase II Retail Business Guidelines for Employers and Employees
These guidelines apply to all in-store non-essential retail businesses, as well as all in-store essential retail businesses throughout the state.
During the COVID-19 public health emergency, all retail businesses should stay up to date with any changes to state and federal requirements related to retail activities and incorporate those changes into their operations. This guidance is not intended to replace any existing applicable local, state, and federal laws, regulations, and standards.
Physical Distancing
– Ensure 6 ft. distance between individuals, unless safety or core function of the work activity requires a shorter distance.
– Reduce interpersonal contact and congregation through methods such as limiting workforce presence to only the employees necessary to conduct retail activities.
– The workforce and customer presence must be limited to no more than 50% of the maximum occupancy for a particular area set by the certificate of occupancy, inclusive of customers, who must maintain 6 ft. of space from others and, in all cases, wear an acceptable face covering.
– If small spaces (e.g. elevators, small stock rooms, behind cash registers, narrow merchandise aisles) are occupied by more than one person, keep occupancy under 50% of maximum capacity.
– Post social distancing markers using tape or signs that denote 6 ft. of spacing in commonly used and other applicable areas (e.g. clock in/out stations, health screening stations, break rooms, cash registers, merchandise aisles).
– Limit non-essential in-person gatherings (e.g. meetings) as much as possible.
– Establish designated areas for deliveries, limiting contact to the extent possible.
– Ensure fitting rooms are equipped with appropriate cleaning and disinfection supplies for employee and customer use, including hand sanitizer.
– Close amenities including self-serve bars and samplers.
Protective Equipment
– Employers must provide employees with an acceptable face covering at no-cost to the employee and have an adequate supply of coverings in case of replacement.
– Acceptable face coverings include but are not limited to cloth (e.g. homemade sewn, quick cut, bandana) and surgical masks, unless the nature of the work requires stricter PPE (e.g. N95 respirator, face shield).
– Face coverings must be cleaned or replaced after use and may not be shared.
– Employers must train employees on how to put on, take off, clean and discard PPE, including face coverings.
– At check-out registers, employees must wear face coverings and employers must enact physical barriers such as plastic shield walls in areas where they would not affect air flow, heating, cooling, or ventilation.
– Limit the sharing of objects (e.g. tools, registers, and vehicles) and discourage touching of shared surfaces; or, when in contact with shared objects or frequently touched areas, wear gloves (trade-appropriate or medical); or, sanitize or wash hands before and after contact.
Hygiene, Cleaning, and Disinfection
– Adhere to hygiene and sanitation requirements from the Centers for Disease Control and Prevention (CDC) and Department of Health (DOH) and maintain cleaning logs on site that document date, time, and scope of cleaning.
– Provide and maintain hand hygiene stations on site, including handwashing with soap, water, and paper towels, as well as an alcohol-based hand sanitizer containing 60% or more alcohol for areas where handwashing is not feasible.
– Provide and encourage employees to use cleaning and disinfection supplies before and after use of shared and frequently touched surfaces, followed by hand hygiene.
– Ensure gloves are worn while handling any food products.
– Sanitize hands before and after transferring a load (e.g. truckload) of merchandise.
– Conduct regular cleaning and disinfection at least after every shift, daily, or more frequently as needed, and more frequent cleaning and disinfection of shared objects (e.g. registers) and surfaces, as well as high transit areas, such as payment devices, pickup areas, restrooms, common areas, using Department of Environmental Conservation (DEC) products identified by the Environmental Protection Agency (EPA) as effective against COVID-19.
– If cleaning and disinfection products or the act of cleaning and disinfection causes safety hazards or degrades the material or machinery, personnel should have access to a hand hygiene station between use and/or be supplied with disposable gloves.
– Prohibit shared food and beverages (e.g. buffet-style meals).
– Hand sanitizer must be placed throughout the store for use by employees and customers.
Communication
– Affirm you have reviewed and understand the state-issued industry guidelines, and that you will implement them.
– Post signage inside and outside of the retail location
– to remind personnel and customers to adhere to proper hygiene, social distancing rules, appropriate use of PPE, and cleaning and disinfection protocols.
– Train all personnel on new protocols and frequently communicate safety guidelines.
– Conspicuously post completed safety plans on site.
Screening
– Employees who are sick must stay home or return home immediately, if they become sick at work.
– Implement mandatory health screening assessment (e.g. questionnaire, temperature check) before employees begin work each day and for essential visitors (but not customers), asking about (1) COVID-19 symptoms in past 14 days, (2) positive COVID-19 test in past 14 days, and/or (3) close or proximate contact with confirmed or suspected COVID-19 case in past 14 days. Assessment responses must be reviewed every day
– and such review must be documented.
– An employee who screens positive for COVID-19 symptoms should not be allowed to enter the workplace and should be sent home with instructions to contact their healthcare provider for assessment and testing.
– If a worker, visitor, or customer who interacted at the business tests positive for COVID-19, cooperate with contact tracing efforts, including notification of potential contacts, such as workers, visitors, and/or customers (if known) who entered the retail location dating back to 48 hours before the employee began experiencing COVID-19 symptoms or tested positive, whichever is earlier, while maintaining confidentiality required by state and federal law and regulations.
– Immediately notify state and local health department of any positive COVID-19 test result by an employee.
– Designate a site safety monitor who will ensure compliance with the business’s safety plan.
– Provide for the cleaning and disinfection of exposed areas in the event of a positive case, with such cleaning and disinfection to include, at a minimum, all heavy transit areas and high-touch surfaces (e.g. bathrooms, door knobs).
For additional assistance, visit NYC’s Small Business Services’ website or call the business hotline at 1-888-727-4692.
4- Real Estate Guidelines for Employers and Employees
These guidelines apply to all real estate activities in regions of New York that have been permitted to reopen in Phase II, as well as to real estate activities statewide that were previously permitted to operate as essential.
During the COVID-19 public health emergency, all residential property management entities, real estate salespeople/brokers, building inspectors, building appraisers and related companies/operators should stay up to date with any changes to state and federal requirements related to the real estate sector and incorporate those changes into their operations. This guidance is not intended to replace any existing applicable local, state, and federal laws, regulations, and standards.
Physical Distancing
– Ensure that workforce (e.g. salespeople, workers, subcontractors, and vendors) and customer presence total occupancy is limited to 50% of the maximum occupancy for a particular area as set by the certificate of occupancy.
– A distance of at least 6 ft. must be maintained amongst all individuals at all times, unless safety of the core activity requires a shorter distance (e.g. cleaning, maintenance, measurement for appraisals, unit inspections).
– Any time salespeople, workers, subcontractors, and vendors must come within 6 ft. of another person, acceptable face coverings must be worn ensuring that mouth and nose are covered. Individuals must be prepared to don a face covering if another person unexpectedly comes within 6 feet.
– Limit non-essential in-person gatherings as much as possible.
– Limit use of cloth, disposable, or other homemade face coverings for workplace activities that typically require a higher degree of protection for personal protective equipment (PPE) due to the nature of the work.
– Modify seating areas (in common outdoor spaces such as terraces and courtyards) to ensure that individuals (e.g. workers and/or residents) are at least 6 ft. apart in all directions (e.g. side-to-side and when facing one another).
– Non-essential common areas (e.g. game rooms) must remain closed.
– Implement practices to maintain adequate social distancing in small areas, such as restrooms and breakrooms, and signage and systems (e.g. flagging when occupied) to restrict occupancy when social distancing cannot be maintained in such areas.
– Reduce interpersonal contact and congregation through various methods (e.g. adjusting workplace hours, limiting in-person presence to necessary staff, shifting design, reducing on-site workforce, stagger schedules, segment and batch activities).
– Establish designated areas for pickups and deliveries, limiting contact to the extent possible.
Protective Equipment
– Provide workers with an acceptable face covering at no- cost to the workers/contractors and have an adequate supply of coverings in case of replacement.
– Acceptable face coverings include but are not limited to cloth (e.g. homemade sewn, quick cut, bandana), surgical masks, and face shields.
– Clean, replace, and prohibit sharing of face coverings. Consult the CDC guidance for additional information on cloth face coverings and other types of personal protective equipment (PPE), as well as instructions on use and cleaning.
– Train workers on how to don, doff, clean (as applicable), and discard PPE (training should be extended to contractors if the building managers/owners supply contractors with PPE).
– Advise workers and visitors to wear face coverings in common areas including elevators, lobbies, and when traveling around the office.
– Limit the sharing of objects, such as tools, laptops, notebooks, telephones, touchscreens, and writing utensils, as well as the touching of shared surfaces; or, require workers to wear gloves when in contact with shared objects or frequently touched surfaces; or, require workers to perform hand hygiene before and after contact.
Residential In- Person Property Showings and Related Activities
– Showings are only allowed in unoccupied or vacant properties (e.g. current owner or lessee is not inside the property).
– All individuals visiting the property will be required to wear a face covering at all times.
– Replace or clean and disinfect gloves after every showing (as applicable).
– Clean and disinfect high-touch surfaces (e.g. handrails, door knobs etc.) before or after every showing.
– Stagger showings in order to avoid the congregation of people outside and inside properties.
Hygiene, Cleaning, and Disinfection
– Adhere to hygiene, cleaning, and disinfection requirements from the Centers for Disease Control and Prevention (CDC) and Department of Health (DOH) and maintain cleaning logs on site that document date, time, and scope of cleaning and disinfection.
– Provide and maintain hand hygiene stations in office, including handwashing with soap, running warm water, and disposable paper towels, as well as an alcohol- based hand sanitizer containing 60% or more alcohol for areas where handwashing is not feasible.
– Provide and encourage participants to use cleaning and disinfection supplies before and after use of shared and frequently touched surfaces, followed by hand hygiene.
– Ensure that equipment and tools are regularly cleaned and disinfected using registered disinfectants, including at least as often as workers change workstations or move to a new set of tools.
– Provide appropriate cleaning and disinfection supplies for shared and frequently touched surfaces for workers to use, following manufacturer’s instructions for use before and after use of these surfaces, followed by hand hygiene.
– Regularly clean and disinfect the site and more frequently clean and disinfect high risk areas used by many individuals and for frequently touched surfaces.
– Rigorous cleaning and disinfection must occur at least after each shift, daily, or more frequently as needed.
– Ensure distancing rules are adhered to in restrooms by reducing capacity where feasible.
– Regularly clean and disinfect the location or facility and conduct more frequent cleaning and disinfection for high risk areas used by many individuals (e.g. restrooms) and for frequently touched surfaces.
– Provide cleaning and disinfection of exposed areas in the event an individual is confirmed to have COVID-19, with such cleaning and disinfection to include, at a minimum, all heavy transit areas and high-touch surfaces (e.g. elevators, lobbies, building entrances, badge scanners, restrooms handrails, door handles), using Department of Environmental Conservation (DEC) products identified by the Environmental Protection Agency (EPA) as effective against COVID-19.
– If shared building space has been used by sick worker, shut down those shared spaces (e.g. elevator, lobbies, entrances) and disinfect.
– Prohibit the use of shared, coffee pots or other food and beverage amenities normally provided to residents and/or workers.
– Prohibit shared food and beverages (e.g. buffet style meals), encourage bringing lunch from home, and reserve adequate space for workers to observe social distancing while eating meals.
Communication
– Affirm you have reviewed and understand the state- issued industry guidelines, and that you will implement them.
– Post signage inside and outside of the office location to remind personnel and customers to adhere to proper hygiene, social distancing rules, appropriate use of PPE, and cleaning and disinfection protocols.
– Develop a communications plan for employees and customers that includes applicable instructions, training, signage, and a consistent means to provide individuals with information.
– Notify the state and local health departments immediately upon being informed of any positive COVID-19 test result by an employee.
– Conspicuously post completed safety plans on site.
Screening
– Employees who are sick should stay home or return to home, if they become ill at work.
– Implement mandatory health screening practices (e.g. questionnaire, temperature check) for employees asking about (1) COVID-19 symptoms in past 14 days, (2) positive COVID-19 test in past 14 days, and/or (3) close or proximate contact with confirmed or suspected COVID-19 case in past 14 days.
– An employee who screens positive for COVID-19 symptoms should not be allowed to enter the location and should be sent home with instructions to contact their healthcare provider for assessment and testing.
– Immediately notify state and local health departments of confirmed positive cases and provide the individual with information on healthcare and testing resources.
– Have a plan for cleaning, disinfection, and contact tracing in the event of a positive case.
– Review all responses collected by the screening process on a daily basis and maintain a record of such review. Identify a contact as the party for individuals to inform if they later are experiencing COVID-19-related symptoms, as noted in the questionnaire.
For additional assistance, visit NYC’s Small Business Services’ website or call the business hotline at 1-888-727-4692.
5- Office-Based Work Guidelines for Employers and Employees
These guidelines apply to all business activities where the core function takes place within an office setting that have been permitted to reopen as well as to office-based businesses statewide that were previously permitted to operate as essential. This guidance may apply – but is not limited – to businesses and entities in the following sectors: Professional services, nonprofit, technology, administrative support, and higher education administration (excluding full campus reopening).
Please note that these guidelines may also apply to business operating parts of their business functions under different guidelines (e.g. front office for a construction company).
During the COVID-19 public health emergency, all operators of office workspaces should stay up to date with any changes to state and federal requirements related to office workspaces and incorporate those changes into their operations. This guidance is not intended to replace any
existing applicable local, state, and federal laws, regulations, and standards.
Physical Distancing
– In Phase II, limit the total number of occupants at any given time to no more than 50% of the maximum occupancy for a particular area as set by the certificate of occupancy.
– A distance of at least 6 ft. must be maintained amongst all individuals at all times, unless safety of the core activity requires a shorter distance.
– Any time workers or visitors must come within 6 ft. of another person, acceptable face coverings must be worn (ensuring that mouth and nose are covered). Individuals must be prepared to don a face covering if another person unexpectedly comes within 6 ft.
– Prohibit the use of tightly small spaces (e.g. elevators, vehicles) by more than one individual at time, unless all individuals are wearing face coverings. If occupied by more than one person, keep occupancy under 50% of maximum capacity.
– Shared workstations (e.g. “hot-desks”) must be cleaned and disinfected between users.
– Reduce interpersonal contact and congregation through various methods (e.g. adjusting workplace hours, limiting in-person presence to necessary staff, shifting design, reducing on-site workforce, staggering arrival/departure times to reduce congestion in lobbies/elevators).
– Non-essential common areas (e.g. gyms, pools, game rooms) must remain closed.
Protective Equipment
– Adhere to hygiene, cleaning, and disinfection requirements from the Centers for Disease Control and Prevention (CDC) and Department of Health (DOH) and maintain cleaning logs on site that document date, time, and scope of cleaning.
– Provide and maintain hand hygiene stations in office, including handwashing with soap, running warm water, and disposable paper towels, lined garbage can, as well as an alcohol-based hand sanitizer containing 60% or more alcohol for areas where handwashing is not feasible.
– Provide and encourage participants to use cleaning and disinfecting supplies before and after use of shared and frequently touched surfaces, followed by hand hygiene.
– Ensure that equipment is regularly cleaned and disinfected, including at least as often as employees and contractors change workstations, using Department of Environmental Conservation (DEC) products identified by the Environmental Protection Agency (EPA) as effective against COVID-19.
– Regularly clean and disinfect the site and more frequently clean and disinfect high risk areas used bymany individuals and for frequently touched surfaces.
– Rigorous cleaning and disinfection must occur at least after each shift, daily, or more frequently as needed.
– Regularly clean and disinfect the location or facility and conduct more frequent cleaning and disinfection for high risk areas used by many individuals (e.g.restrooms) and for frequently touched surfaces.
– Provide cleaning and disinfection of exposed areas in the event that an individual is confirmed to have COVID19, with such cleaning and disinfection to include, at a minimum, all heavy transit areas and high-touch surfaces (e.g. elevators, lobbies, building entrances, badge scanners, restrooms handrails, door handles).
– Prohibit shared food and beverages (e.g. buffet meals).
Communication
– Affirm you have reviewed and understand the state issued industry guidelines, and that you will implement
– them.
– Post signage inside and outside of the office location to remind personnel and customers to adhere to proper hygiene, social distancing rules, appropriate use of PPE, and cleaning and disinfecting protocols.
– Train all personnel on new protocols and frequently communicate safety guidelines.
– Provide building managers/owners a list of essential visitors expected to enter the building.
– If a worker or visitor was in close or proximate contact with others at the office location and tests positive for COVID-19, immediately notify and cooperate with state and local health departments with contact tracing efforts, including notification of potential contacts, such as workers, visitors, and/or customers (if known) who had close or proximate contact with the individual, while maintaining confidentiality required by state and federal law and regulations.
– Conspicuously post safety plans on site.
Screening
– Employees who are sick should stay home or return to home, if they become ill at work.
– Employees who are sick should stay home or return to home, if they become ill at work.
– Implement mandatory health screening practices (e.g. questionnaire, temperature check) for employees asking about (1) COVID-19 symptoms in past 14 days, (2) positive COVID-19 test in past 14 days, and/or (3) close or proximate contact with confirmed or suspected COVID-19 case in past 14 days.
– An employee who screens positive for COVID-19 symptoms should not be allowed to enter the location and should be sent home with instructions to contact their healthcare provider for assessment and testing.
– Immediately notify state and local health departments of confirmed positive cases and provide the individual with information on healthcare and testing resources.
– Review all responses collected by the screening process on a daily basis and maintain a record of such review. Identify a contact as the party for individuals to inform if they later are experiencing COVID-19-related symptoms, as noted in the questionnaire.
– Coordinate with building managers to facilitate screening. Tenants are responsible for screening their own employees and visitors, unless tenants and building management have agreed to alternate arrangement to ensure screening is in effect.
– Identify a point-of-contact as the party for workers and visitors to inform if they later are experiencing COVID19-related symptoms, as noted in the questionnaire.
For additional assistance, visit NYC’s Small Business Services’ website or call the business hotline at 1-888-727-4692.
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