3. SR 05-27-2020 - Laserfiche WebLink

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M M I N N 2 S O TA Ventilation System Start-up: Businesses must evaluate the operational capacity, and increase, improve, and maintain ventilation provided throughout the building. 1. Increase the outdoor air -percentage to increase dilution of contaminants, and eliminate recirculating, whenever possible, while maintaining indoor air- conditions. 2. For heating -ventilation -air-conditioning systems that recirculate air, businesses need to improve central - air filtration to at least the MERV-13 or the highest compatible with the filter rack (at least MERV-14 preferred), and seal the edges of filters to further limit by-pass around the filters. 3. Replace and upgrade air filters prior to re -occupancy. 4. Run systems on full economizer as outside air- conditions allow. 5. Consult an HVAC professional to ensure proper ventilation is maintained. Day -To -Day Operations: Once systems are in a safe operational status, businesses should ensure the following practices and protocols are maintained: 1. Continuously maximize fresh -air into the workplace, and eliminate air recirculation. 2. Maintain relative humidity levels of RH 40-60% 3. Keep systems running longer hours (24/7 if possible) to enhance the ability to filter contaminants out of the air. 4. Add a flush cycle to the controls of the HVAC system, and run HVAC systems for 2-hours before and after occupancy. 5. Check and rebalance the HVAC system to provide negative air -pressure whenever possible. 6. Supplement ventilation -system with the use of portable HEPA filter units whenever possible. 7. Minimize air -flow from blowing across people. 8. Consult an HVAC professional or the American Society of Heating, Refrigerating and Air -Conditioning Engineers to ensure proper ventilation is provided, and ventilation -systems are properly maintained. See ASHRAE's COVID-19 Preparedness Resources (www. ashrae.org/technical-resources/resources). «. 4 1` Workplace cleaning and disinfection protocols 1. Establish a documented sanitation schedule and checklist, identifying surfaces/equipment to be sanitized, the agent to be used, and the frequency at which sanitation occurs. 2. Routinely clean and disinfect all areas, such as offices, restrooms, locker and changing rooms, common areas, shared electronic equipment, machinery, tools, controls, etc. 3. Frequently clean all high -touch items, such as doorknobs, countertops, barriers, railings, handles, and other surfaces. 4. Electronic devices (e.g. light -switches, circuit -breakers) should not be sanitized with a liquid agent. Consider covering switches/devices with a poly -covering that allows the user to manipulate the device without touching the switch, and change out the poly -covering frequently. Electronic devices must be sanitized only when disconnected from the power -source, and sanitized in accordance with the listing/labeling requirements. 5. Personal equipment, tools and phones should not be shared or, if shared, should be disinfected after each use. Implement immediate cleaning and disinfecting of the workplace if a worker, client or visitor becomes ill with COVID-19. See CDC's Cleaning and Disinfecting Your Facility (www.cdc.gov/coronavirus/2019-ncov/ community/disinfecting-building-facility.html). Select appropriate and ensure the needed supply of disinfectants — consider effectiveness and safety. The U.S. Environmental Protection Agency's (EPA) List N has identified a list of products that meet EPA's criteria for use against SARS-CoV-2. See EPA's List N: Disinfectants for Use Against SARS-CoV-2 (www.epa. gov/pesticide-registration/list-n-disinfectants-use- a ga i n st-sa rs-c ov-2) . Review product labels and Safety Data Sheets, follow manufacturer specifications, and use required personal protective equipment for the product. BARS & RESTAURANTS I Minnesota Employer Preparedness Plan Requirements Checklist 3