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COVID-19
1. HAND HYGIENE
All persons in the company wash their hands regularly.
Measures:
- Employees have access to disinfection points and can wash their hands regularly.
- Employees can also obtain gloves on request.
- Customers disinfect their hands at the entrance (ensure that the information is visible at the entrance) and at various points along the entire tour.
- On request, disposable towels can be given by Maison Cailler boutique to disinfect the shopping baskets.
- The concept of our tasting room will be adapted.
- The raw materials room will be adapted. There is no longer self-service, but customers can taste the raw materials in the tasting room on demand
2. MAINTAINING DISTANCE
Employees and all other persons keep a distance of two metres from each other.
Measures:
- For the Museum visit and the workshops where the Health Pass is required, the social distance is recommended
- A Plexiglas protection will be installed at the ticket offices.
- In addition to the unidirectional tour, Maison Cailler recommends buying tickets online to limit crowds and queues on site.
Less than two metres distance unavoidable
The specific aspects of the work and professional situations must be taken into account in order to ensure protection.
Measures:
- If the safety distance cannot be maintained, a mask must be worn.
- Masks, dedicated to the employees, are continuously available at the entry points.
- No hand to hand contact. Employees are instructed to use the service counters for handing out products etc.
3. CLEANING
Surfaces and objects must be cleaned regularly and appropriately after use.
Measures:
- The cleaning plan of TopNet (including waste disposal, toilet cleaning) will be extended to ensure a more regular flow.
- Employees will be provided with disinfectant products so that they can disinfect their workplace upon arrival and after returning from their break.
- Employees have the necessary equipment available to clean the parts of the service counters used by customers throughout the day.
- There is no material sharing in the Atelier du Chocolat. Each customer receives his own utensils at his workplace.
- The employees already have personal work clothes, which they maintain on their own responsibility.
4. PERSONS AT RISK
Measures:
- For employees who belong to a risk group: home office is to be preferred in order to avoid customer contact. If not possible, follow the FOPH's hygiene recommendations.
- For customers who belong to a risk group: It is possible to reserve a separate time slot for the visit via the customer service or on request on site.
5. PERSONS WITH COVID-19 IN THE WORKPLACE
Measures:
- Those affected must be sent home immediately and asked to place themselves in self quarantine in accordance with the FOPH's regulations.
- An internal report must be prepared and followed up with the nurse of the facility and the person responsible for SHE.
- Maison Cailler employees are subject to the regulations applicable to Nestlé Switzerland employees.
6. SPECIFIC PROFESSIONAL SITUATIONS
The specific aspects of the work and professional situations must be taken into account in order to ensure protection.
Measures:
- Employees must be instructed in the correct use of masks and the correct practices for washing hands.
- Waste disposal: There is a separate waste bin for the masks at the reception of the site.
- The straps of the audio guides are cleaned regularly.
7. INFORMATION
Employees and all other persons concerned must be informed about the regulations and measures. Sick persons must be sent home and asked to comply with the FOPH's (self-)quarantine regulations.
Measures:
- All staff on the visitor tour have been trained with regard to the content of the protection concept.
- A reminder of these measures is published in the weekly management newsletter.
- The FOPH's measures are displayed at the entrance of Maison Cailler and at the Café.
- Customers are asked to make cashless payments at the ticket offices.
8. MANAGEMENT
The measures are to be implemented at the management level in order to effectively implement and adapt the protective measures. Appropriate protection of persons at risk must be ensured.
Measures:
- The application of the measures is monitored daily by the responsible person (on-call person and company paramedic).
- Particular attention must be paid to the provision of a sufficient quantity of disinfectants and personal protective equipment. In the event of a deficiency, the responsible person immediately reports this to the management.
- Weekly Covid update at the operational management meetings
- Updating of the management team's action plan according to the evolution of the applicable guidelines
FURTHER PROTECTIVE MEASURES
Measures:
- The service in the café is organised according to the guidelines of GastroSuisAse with an appropriate protection plan.
Link to the national platform to request a Swiss Covid certificate
Request a COVID-19 recovery certificate - Swiss Confederation (admin.ch)
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