Worker interactions and work tasks   

• Where possible, provide each person with 4 square metres of space in enclosed areas in accordance with general health advice.  
  • To achieve this, calculate the area of the enclosed space (length multiplied by width in metres) and divide by 4. This will provide you with the maximum number of people you should have in the space at any one time.  
  • Where the nature of work means you are not able to provide 4 square metres of space per person, you need to implement other measures to prevent the spread of COVID-19.  
• To help you achieve 4 square metres of space per person (or where not reasonable, to achieve the maximum space per person) limit the number of workers in your workplace by: 
  • facilitating working from home for office/administrative staff, where you can, and 
  • splitting workers’ shifts to reduce the number of workers onsite at any given time. Schedule time between shifts so that there is no overlap of staff arriving at and leaving the workplace or have different entrances and exits to avoid interaction. 
• Direct workers to keep 1.5 metres of distance between them in accordance with general health advice. To achieve the best outcomes for physical distancing: 
  • implement measures in combination with measures for 4 square metres spacing, as set out above 
  • put signs around the workplace and create wall or floor markings to identify 1.5 metres distance, for example between workstations. Your staff could wear a badge as a visual reminder to each other of physical distancing requirements, or designate workers to monitor and facilitate physical distancing on processing lines and in common areas like break rooms  
  • limit physical interactions between workers, workers and clients, and workers and other persons at the site – e.g. by using contactless deliveries and limiting non-essential visitors, and  
  • require workers to use other methods such as mobile phone or radio to communicate rather than face to face interaction.  
• Where it is practical and safe to do so, review tasks and processes that usually require close interaction and identify ways to modify these to increase physical distancing between workers.
  • For example, slow down production in order to create additional time to reduce congestion in boot wash, change and locker rooms. 
  • If workers clock-in and out in areas which can become congested, consider if it can be done using an alternative procedure, such as a having a supervisor check names off a list or provide additional equipment to clock in at another entrance.
  • Consider grouping work teams into sub-teams or cohort groups to reduce the number of different people each person works directly next to. In large sites, cohort groups could work in distinct areas to limit movement within the workplace. This may minimise the spread of COVID-19 if present in the workplace, minimise the number of workers that need to quarantine if quarantine should be required, and increase the effectiveness of any changed systems of work (such as split shifts). 
  • Where possible, limit crossover of workers between different work sites.
• If changing work tasks and processes is not possible, reduce the amount of time workers spend in close contact. See below for further information where workers are performing tasks in close contact, including vehicle use.  

See also our information on what to do if your workers cannot maintain a physical distance of 1.5 metres.  

Layout of the workplace   

• You may need to redesign the layout of the workplace and your workflows to enable workers to keep at least 1.5 metres apart to continue performing their duties. This can be achieved by, where possible:  
  • restricting workers and others to certain pathways or areas, such as creating single file pathways, and 
  • spreading out furniture or plant to increase distancing.  
• Modify the alignment of workstations so that workers do not face one another.
• Eliminate shared worktables and benches in favour of single worker stations.
• Consider floor and/or wall markings and signage to identify 1.5 metres distancing requirements. 
• Allocate different doors for entry and exit through the workplace to minimise bottlenecks. 

If changing the physical layout of the workplace, your layout must allow for workers to enter, exit and move about the workplace both under normal working conditions and in an emergency (including exiting in case of fire) without risks to their health and safety so far as is reasonably practicable.

Physical distancing practice examples  

Bad

• Workers are within 1.5 metres of one another, side by side or facing workstations.

Images courtesy WorkSafe Victoria

Good

• Physical barriers such as partitions, separate workers from each other.
• Partitions may need to be adjusted to integrate with the processing line or other manufacturing equipment.

Images courtesy WorkSafe Victoria

Good

• Workers are spaced at least 1.5 metres apart, not facing one another.
• Other configurations may be used to achieve similar distancing between workers.

 
Images courtesy WorkSafe Victoria

Good

• Physical barriers such as partitions separate workers from each other.
• Partitions may need to be adjusted to integrate with the processing line or other manufacturing equipment, including where workers need to perform tasks in tandem across with each other.
• For tasks performed in tandem, with workers across from one another, partitions can be positioned to protect workers while allowing the pass-through of materials.

 
Images courtesy WorkSafe Victoria

Source: These images have been adapted from WorkSafe Victoria’s guidance on Managing the risk of coronavirus (COVID-19) exposure: Meat and poultry processing.
 

Staff gatherings and training

• Face-to-face gatherings, meetings or training only where, and for as long, as necessary.
• Hold gatherings, meetings or training in spaces that enable workers to keep at least 1.5 metres apart and with 4 square metres of space per person – e.g. outdoors, in large rooms, or by tele and video conferencing.
• Ensure handwashing facilities, or if not possible, alcohol-based hand sanitiser, are available for workers before and after attending gatherings, meetings or training.
• Ensure there is adequate ventilation if gatherings are held indoors.

See also our information on training.

Workplace facilities  

• Ensure workers maintain physical distancing from others at all times, including during breaks and in common areas such as bathrooms, lunch rooms, car parks and smoking areas.
• Reduce the number of workers using common areas at a given time – e.g by staggering meal breaks and start times. 
• If possible, arrange separate lunchrooms for work teams or cohort groups. There may be other areas which could be used as alternative break and lunch areas for workers, such as training rooms or portables.
• If possible, provide each worker with a permanent chair in the lunchroom. If this is not practicable, appropriate cleaning and disinfecting should be undertaken between each use.
• Re-arrange chairs and tables to maintain 1.5 metre distancing, for example by  limiting each table to 2 people, seated at each end, unless greater distancing can be achieved. Remove excess seats. If this is not possible, consider installing barriers on tables in lunchrooms.
• Ensure any catering or food service is assessed to minimise contamination risk. For example, consider replacing “made to order” food service with “grab and go” premade options.
• Provide single use kitchen utensils, cutlery and cups, or if they must be shared ensure they are washed after use, preferably in a dishwasher.
• Limiting the use of water fountains to dispense into water bottles only.
• Spread out furniture in common areas. If changing the physical layout of the workplace, you must ensure the layout allows for workers to enter, exit and move about the workplace both under normal working conditions and in an emergency (including exiting in case of fire) without risks to their health and safety so far as is reasonably practicable.  
• Consider providing separate amenities for workers and others in the workplace – for example separate bathroom facilities for workers and visitors/clients. Increase amenities such as portable toilets and wash areas if required to help maintain 1.5 meters physical distancing. 
• Increase the number of areas for changing, or allow more time for changing, and consider staggering change times where practicable.
• Consider changing taps on site to knee or foot-operated, creating partitions between taps and between hoses, and using exhaust fans to reduce high humidity if needed.
• Place signage about physical distancing around the workplace. Our website has links to a range of posters and resources to help remind workers and others of the risks of COVID-19 and the measures that are necessary to stop its spread. These posters can be placed around the workplace and in client-facing work environments (e.g. workplace entrances). Consideration needs to be given to how to communicate with workers and others with English language barriers.   

Meat and poultry processing

Workers in the meat and poultry processing industry are not exposed to COVID-19 through the meat products they handle. However, there is the potential for an increased risk of exposure due to environmental conditions (e.g. cold and damp) and tasks that normally require close interaction between workers. This has been seen in abattoirs which have had outbreaks both in Australia and overseas.

Workers in meat and poultry processing workplaces often have prolonged close interaction with each other, which can increase the risk of COVID-19 transmission. Staff often work close to one another on processing lines and workers may be near one another at other locations, such as entrances/exits to the facility, clocking in/out points, break rooms, wash rooms, boot rooms, locker/changing rooms, toilets, showers and washing rooms prior to entry into kill floors or processing rooms.

As COVID-19 outbreaks among meat and poultry processing facilities can rapidly affect large numbers of people, it is important that physical distancing, hygiene, cleaning and other measures are implemented in these workplaces.

Screening workers

In addition to the physical distancing measures outlined above, consider implementing a process to screen workers before they enter the workplace. This could include:

• reminding workers of the common symptoms of COVID-19 and that they should not be at work if they have or have had any of the common symptoms in the last 48 hours 
• asking workers if they have recently travelled or been in contact with a confirmed case of COVID-19 
• conducting temperature checks with touch-free thermometers. Temperature checks can be used in combination with other measures but they should not be solely relied on. Temperature checks do not tell you whether a person has COVID-19, a person could have a temperature for another reason unrelated to COVID-19, and people with COVID-19 may also be asymptomatic or on medication that reduces their temperature

For more information on temperature checks and related health monitoring measures, see our information on health monitoring.

It is important that workers and other people who have COVID-19 symptoms do not attend the workplace. You should consider:

• providing education and training and placing signage to increase awareness of COVID-19 symptoms and what a person should do if they have symptoms including:
  • not coming to work or isolating or quarantining, where instructed by health officials
  • the steps to follow if they develop symptoms at work
  • when to seek medical advice and get tested
• supporting workers to access testing, stay home if they have symptoms and implementing remote working options for workers in isolation or quarantine, if possible, and
• workplace policies and procedures to manage cases or outbreaks of COVID-19 in the workplace.

For information about what do if you suspect someone at the workplace has COVID-19 or has been exposed, see our information on COVID-19 in the workplace.

Deliveries, contractors and visitors attending the workplace

Delivery drivers, work crews and maintenance staff that travel to and from other sites may present an increased risk of exposure.

• Non-essential visits to the workplace should be cancelled or postponed.   
• Minimise the number of workers attending to deliveries and contractors as much as possible. 
• Delivery drivers and other contractors who need to attend the workplace, to provide maintenance or repair services or perform other essential activities, should be given clear instructions of your requirements while they are on site.  
• Ensure handwashing facilities, or if not possible, alcohol-based hand sanitiser, is readily available for workers after physically handling deliveries. 
• Direct visiting delivery drivers and contractors to remain in vehicles and use contactless methods such as mobile phones to communicate with your workers wherever possible.  
• Direct visiting delivery drivers and contractors to use alcohol-based hand sanitiser before handling products being delivered. 
• Use, and ask delivery drivers and contractors to use, electronic paper work where possible, to minimise physical interaction. Where possible, set up alternatives to requiring signatures. For instance, see whether a confirmation email or a photo of the loaded or unloaded goods can be accepted as proof of delivery or collection (as applicable). If a pen or other utensil is required for signature you can ask that the pen or utensil is cleaned or sanitised before use. For pens, you may wish to use your own. 

On-going review and monitoring  

• If physical distancing measures introduce new health and safety risks (e.g. because they impact communication or mean that less people are doing a task), you need to manage those risks too. 
• Put processes in place to regularly monitor and review the implementation of physical distancing measures to ensure they are being followed and remain effective 

Do I need to provide personal protective equipment to workers who are in close contact with each other?  

You must ensure workers comply with physical distancing requirements where possible. In circumstances where the nature of the task requires workers to be in close contact, you must put control measures in place that minimise the time workers spend with each other or with other people in the workplace. You must also ensure workers are practicing good hygiene.  

If you have a situation where, despite other control measures, workers will be in close contact with each other or with other people for longer than the recommended time (i.e more than 15 minutes face to face cumulative over the course of a week or more than 2 hours in a shared closed space), consider the use of personal protective equipment (PPE).  

Workers must be trained in the proper use of PPE. Be aware of WHS risks that may arise as a result of workers using and wearing PPE. See also our information on PPE.

My workers need to travel in a vehicle together for work purposes. How do they practice physical distancing?   

You must reduce the number of workers travelling together in a vehicle for work purposes. You should ensure that only two people are in a 5 seat vehicle – the driver and a worker behind the front passenger seat. Only one worker should be in a single cab vehicle. 

These measures may mean: 

• more of your vehicles are on the road at one time  
• more workers are driving and for longer periods than usual (if driving by themselves).  

Because of this, you should review your procedures and policies for vehicle maintenance and driver safety to ensure they are effective and address all possible WHS risks that arise when workers drive for work purposes.  

If workers are required to travel together for work purposes and the trip is longer than 15 minutes, air conditioning must be set to external airflow rather than to recirculation or windows should be opened for the duration of the trip.  

You must also clean vehicles more frequently, no matter the length of the trip, but at least following each use by workers. See also our information on cleaning.  

Do workers need to practice physical distancing when on a lunch break or when travelling to and from work?

Yes.  Everyone should be keeping 1.5 metres apart wherever possible. You should consider any break areas in the workplace that may lead to people congregating (e.g. designated smoking areas, outdoor benches) and monitor compliance with physical distancing in these areas. Consider whether any changes to these areas in the workplace are needed in addition the areas where work is performed.

Note that in some states and territories there may be strict limitations on gatherings in public places. This means that in some circumstances, workers cannot eat lunch together in a park or travel together in a vehicle to and from work.  

You should refer to your state or territory health authority for further information on specific restrictions in place under public health directions or orders in your state or territory. 

Working in close contact increases the risk of workers being exposed to COVID-19. You must consider whether the work task must be completed or could be rescheduled to a later date. If the task must be completed and your workers will be in close contact, you must undertake a risk assessment to determine what control measures are reasonably practicable in the circumstances to eliminate or minimise health and safety risks from COVID-19. For example, if close contact with others is unavoidable, you must implement other control measures such as: 

• minimising the number of people within an area at any time. Limit access to the workplace or parts of the workplace to essential workers only 
• staggering start, finish and break times where possible, so workers are less likely to be travelling on crowded public transport and to avoid congestion of workers in parking areas, locker rooms and entry points 
• moving work tasks to different areas of the workplace or off-site if possible 
• if possible, separating workers into dedicated teams and have them work the same shift or work in a particular area, and consider whether these dedicated teams can have access to their own meal areas or break facilities
• install screens or plastic strip curtains where possible to minimise the risk of droplet transmission from one worker to another. Partitions may need to be adjusted to integrate with the processing line or other manufacturing equipment
• for tasks performed in tandem with workers across from one another, positioning  partitions to protect workers while allowing the pass-through of materials 
• ensuring each worker has their own equipment or tools. If tools are shared, they should be cleaned and disinfected before and after each worker uses them, and
• limiting physical contact by using drop off points or transfer zones for shared tools, spare parts, samples and raw materials.

Personal protective equipment (PPE) may also be appropriate in some circumstances where physical distance is not able to be maintained. See also our information on PPE below.

What physical distancing measures do I need to implement in my workplace?

Below are measures to ensure physical distancing is achieved in workplaces in the food processing and manufacturing industry.  

Every part of the workplace needs to be considered. This includes areas such as entry and exit points, shared facilities like cafeterias, toilets and change rooms, warehouses, kill floors and manufacturing, packaging and storage areas.

Remember, you must consult with workers and their representatives (e.g. health and safety representatives (HSRs)) on health and safety matters relating to COVID-19, including what control measures to put in place in your workplace.  

Worker interactions and work tasks   

• Where possible, provide each person with 4 square metres of space in enclosed areas in accordance with general health advice.  
  • To achieve this, calculate the area of the enclosed space (length multiplied by width in metres) and divide by 4. This will provide you with the maximum number of people you should have in the space at any one time.  
  • Where the nature of work means you are not able to provide 4 square metres of space per person, you need to implement other measures to prevent the spread of COVID-19.  
• To help you achieve 4 square metres of space per person (or where not reasonable, to achieve the maximum space per person) limit the number of workers in your workplace by: 
  • facilitating working from home for office/administrative staff, where you can, and 
  • splitting workers’ shifts to reduce the number of workers onsite at any given time. Schedule time between shifts so that there is no overlap of staff arriving at and leaving the workplace or have different entrances and exits to avoid interaction. 
• Direct workers to keep 1.5 metres of distance between them in accordance with general health advice. To achieve the best outcomes for physical distancing: 
  • implement measures in combination with measures for 4 square metres spacing, as set out above 
  • put signs around the workplace and create wall or floor markings to identify 1.5 metres distance, for example between workstations. Your staff could wear a badge as a visual reminder to each other of physical distancing requirements, or designate workers to monitor and facilitate physical distancing on processing lines and in common areas like break rooms  
  • limit physical interactions between workers, workers and clients, and workers and other persons at the site – e.g. by using contactless deliveries and limiting non-essential visitors, and  
  • require workers to use other methods such as mobile phone or radio to communicate rather than face to face interaction.  
• Where it is practical and safe to do so, review tasks and processes that usually require close interaction and identify ways to modify these to increase physical distancing between workers.
  • For example, slow down production in order to create additional time to reduce congestion in boot wash, change and locker rooms. 
  • If workers clock-in and out in areas which can become congested, consider if it can be done using an alternative procedure, such as a having a supervisor check names off a list or provide additional equipment to clock in at another entrance.
  • Consider grouping work teams into sub-teams or cohort groups to reduce the number of different people each person works directly next to. In large sites, cohort groups could work in distinct areas to limit movement within the workplace. This may minimise the spread of COVID-19 if present in the workplace, minimise the number of workers that need to quarantine if quarantine should be required, and increase the effectiveness of any changed systems of work (such as split shifts). 
  • Where possible, limit crossover of workers between different work sites.
• If changing work tasks and processes is not possible, reduce the amount of time workers spend in close contact. See below for further information where workers are performing tasks in close contact, including vehicle use.  

See also our information on what to do if your workers cannot maintain a physical distance of 1.5 metres.  

Layout of the workplace   

• You may need to redesign the layout of the workplace and your workflows to enable workers to keep at least 1.5 metres apart to continue performing their duties. This can be achieved by, where possible:  
  • restricting workers and others to certain pathways or areas, such as creating single file pathways, and 
  • spreading out furniture or plant to increase distancing.  
• Modify the alignment of workstations so that workers do not face one another.
• Eliminate shared worktables and benches in favour of single worker stations.
• Consider floor and/or wall markings and signage to identify 1.5 metres distancing requirements. 
• Allocate different doors for entry and exit through the workplace to minimise bottlenecks. 

If changing the physical layout of the workplace, your layout must allow for workers to enter, exit and move about the workplace both under normal working conditions and in an emergency (including exiting in case of fire) without risks to their health and safety so far as is reasonably practicable.

Physical distancing practice examples  

Bad

• Workers are within 1.5 metres of one another, side by side or facing workstations.

Images courtesy WorkSafe Victoria

Good

• Physical barriers such as partitions, separate workers from each other.
• Partitions may need to be adjusted to integrate with the processing line or other manufacturing equipment.

Images courtesy WorkSafe Victoria

Good

• Workers are spaced at least 1.5 metres apart, not facing one another.
• Other configurations may be used to achieve similar distancing between workers.

 
Images courtesy WorkSafe Victoria

Good

• Physical barriers such as partitions separate workers from each other.
• Partitions may need to be adjusted to integrate with the processing line or other manufacturing equipment, including where workers need to perform tasks in tandem across with each other.
• For tasks performed in tandem, with workers across from one another, partitions can be positioned to protect workers while allowing the pass-through of materials.

 
Images courtesy WorkSafe Victoria

Source: These images have been adapted from WorkSafe Victoria’s guidance on Managing the risk of coronavirus (COVID-19) exposure: Meat and poultry processing.
 

Staff gatherings and training

• Face-to-face gatherings, meetings or training only where, and for as long, as necessary.
• Hold gatherings, meetings or training in spaces that enable workers to keep at least 1.5 metres apart and with 4 square metres of space per person – e.g. outdoors, in large rooms, or by tele and video conferencing.
• Ensure handwashing facilities, or if not possible, alcohol-based hand sanitiser, are available for workers before and after attending gatherings, meetings or training.
• Ensure there is adequate ventilation if gatherings are held indoors.

See also our information on training.

Workplace facilities  

• Ensure workers maintain physical distancing from others at all times, including during breaks and in common areas such as bathrooms, lunch rooms, car parks and smoking areas.
• Reduce the number of workers using common areas at a given time – e.g by staggering meal breaks and start times. 
• If possible, arrange separate lunchrooms for work teams or cohort groups. There may be other areas which could be used as alternative break and lunch areas for workers, such as training rooms or portables.
• If possible, provide each worker with a permanent chair in the lunchroom. If this is not practicable, appropriate cleaning and disinfecting should be undertaken between each use.
• Re-arrange chairs and tables to maintain 1.5 metre distancing, for example by  limiting each table to 2 people, seated at each end, unless greater distancing can be achieved. Remove excess seats. If this is not possible, consider installing barriers on tables in lunchrooms.
• Ensure any catering or food service is assessed to minimise contamination risk. For example, consider replacing “made to order” food service with “grab and go” premade options.
• Provide single use kitchen utensils, cutlery and cups, or if they must be shared ensure they are washed after use, preferably in a dishwasher.
• Limiting the use of water fountains to dispense into water bottles only.
• Spread out furniture in common areas. If changing the physical layout of the workplace, you must ensure the layout allows for workers to enter, exit and move about the workplace both under normal working conditions and in an emergency (including exiting in case of fire) without risks to their health and safety so far as is reasonably practicable.  
• Consider providing separate amenities for workers and others in the workplace – for example separate bathroom facilities for workers and visitors/clients. Increase amenities such as portable toilets and wash areas if required to help maintain 1.5 meters physical distancing. 
• Increase the number of areas for changing, or allow more time for changing, and consider staggering change times where practicable.
• Consider changing taps on site to knee or foot-operated, creating partitions between taps and between hoses, and using exhaust fans to reduce high humidity if needed.
• Place signage about physical distancing around the workplace. Our website has links to a range of posters and resources to help remind workers and others of the risks of COVID-19 and the measures that are necessary to stop its spread. These posters can be placed around the workplace and in client-facing work environments (e.g. workplace entrances). Consideration needs to be given to how to communicate with workers and others with English language barriers.   

Meat and poultry processing

Workers in the meat and poultry processing industry are not exposed to COVID-19 through the meat products they handle. However, there is the potential for an increased risk of exposure due to environmental conditions (e.g. cold and damp) and tasks that normally require close interaction between workers. This has been seen in abattoirs which have had outbreaks both in Australia and overseas.

Workers in meat and poultry processing workplaces often have prolonged close interaction with each other, which can increase the risk of COVID-19 transmission. Staff often work close to one another on processing lines and workers may be near one another at other locations, such as entrances/exits to the facility, clocking in/out points, break rooms, wash rooms, boot rooms, locker/changing rooms, toilets, showers and washing rooms prior to entry into kill floors or processing rooms.

As COVID-19 outbreaks among meat and poultry processing facilities can rapidly affect large numbers of people, it is important that physical distancing, hygiene, cleaning and other measures are implemented in these workplaces.

Screening workers

In addition to the physical distancing measures outlined above, consider implementing a process to screen workers before they enter the workplace. This could include:

• reminding workers of the common symptoms of COVID-19 and that they should not be at work if they have or have had any of the common symptoms in the last 48 hours 
• asking workers if they have recently travelled or been in contact with a confirmed case of COVID-19 
• conducting temperature checks with touch-free thermometers. Temperature checks can be used in combination with other measures but they should not be solely relied on. Temperature checks do not tell you whether a person has COVID-19, a person could have a temperature for another reason unrelated to COVID-19, and people with COVID-19 may also be asymptomatic or on medication that reduces their temperature

For more information on temperature checks and related health monitoring measures, see our information on health monitoring.

It is important that workers and other people who have COVID-19 symptoms do not attend the workplace. You should consider:

• providing education and training and placing signage to increase awareness of COVID-19 symptoms and what a person should do if they have symptoms including:
  • not coming to work or isolating or quarantining, where instructed by health officials
  • the steps to follow if they develop symptoms at work
  • when to seek medical advice and get tested
• supporting workers to access testing, stay home if they have symptoms and implementing remote working options for workers in isolation or quarantine, if possible, and
• workplace policies and procedures to manage cases or outbreaks of COVID-19 in the workplace.

For information about what do if you suspect someone at the workplace has COVID-19 or has been exposed, see our information on COVID-19 in the workplace.

Deliveries, contractors and visitors attending the workplace

Delivery drivers, work crews and maintenance staff that travel to and from other sites may present an increased risk of exposure.

• Non-essential visits to the workplace should be cancelled or postponed.   
• Minimise the number of workers attending to deliveries and contractors as much as possible. 
• Delivery drivers and other contractors who need to attend the workplace, to provide maintenance or repair services or perform other essential activities, should be given clear instructions of your requirements while they are on site.  
• Ensure handwashing facilities, or if not possible, alcohol-based hand sanitiser, is readily available for workers after physically handling deliveries. 
• Direct visiting delivery drivers and contractors to remain in vehicles and use contactless methods such as mobile phones to communicate with your workers wherever possible.  
• Direct visiting delivery drivers and contractors to use alcohol-based hand sanitiser before handling products being delivered. 
• Use, and ask delivery drivers and contractors to use, electronic paper work where possible, to minimise physical interaction. Where possible, set up alternatives to requiring signatures. For instance, see whether a confirmation email or a photo of the loaded or unloaded goods can be accepted as proof of delivery or collection (as applicable). If a pen or other utensil is required for signature you can ask that the pen or utensil is cleaned or sanitised before use. For pens, you may wish to use your own. 

On-going review and monitoring  

• If physical distancing measures introduce new health and safety risks (e.g. because they impact communication or mean that less people are doing a task), you need to manage those risks too. 
• Put processes in place to regularly monitor and review the implementation of physical distancing measures to ensure they are being followed and remain effective 

Do I need to provide personal protective equipment to workers who are in close contact with each other?  

You must ensure workers comply with physical distancing requirements where possible. In circumstances where the nature of the task requires workers to be in close contact, you must put control measures in place that minimise the time workers spend with each other or with other people in the workplace. You must also ensure workers are practicing good hygiene.  

If you have a situation where, despite other control measures, workers will be in close contact with each other or with other people for longer than the recommended time (i.e more than 15 minutes face to face cumulative over the course of a week or more than 2 hours in a shared closed space), consider the use of personal protective equipment (PPE).  

Workers must be trained in the proper use of PPE. Be aware of WHS risks that may arise as a result of workers using and wearing PPE. See also our information on PPE.

My workers need to travel in a vehicle together for work purposes. How do they practice physical distancing?   

You must reduce the number of workers travelling together in a vehicle for work purposes. You should ensure that only two people are in a 5 seat vehicle – the driver and a worker behind the front passenger seat. Only one worker should be in a single cab vehicle. 

These measures may mean: 

• more of your vehicles are on the road at one time  
• more workers are driving and for longer periods than usual (if driving by themselves).  

Because of this, you should review your procedures and policies for vehicle maintenance and driver safety to ensure they are effective and address all possible WHS risks that arise when workers drive for work purposes.  

If workers are required to travel together for work purposes and the trip is longer than 15 minutes, air conditioning must be set to external airflow rather than to recirculation or windows should be opened for the duration of the trip.  

You must also clean vehicles more frequently, no matter the length of the trip, but at least following each use by workers. See also our information on cleaning.  

Do workers need to practice physical distancing when on a lunch break or when travelling to and from work?

Yes.  Everyone should be keeping 1.5 metres apart wherever possible. You should consider any break areas in the workplace that may lead to people congregating (e.g. designated smoking areas, outdoor benches) and monitor compliance with physical distancing in these areas. Consider whether any changes to these areas in the workplace are needed in addition the areas where work is performed.

Note that in some states and territories there may be strict limitations on gatherings in public places. This means that in some circumstances, workers cannot eat lunch together in a park or travel together in a vehicle to and from work.  

You should refer to your state or territory health authority for further information on specific restrictions in place under public health directions or orders in your state or territory.