COVID-19 Safety Plan - Portofino Bakery
Portofino Bakery is a wholesale bakery. We offer a full line of breads and buns, as well as speciality items like pretzel buns, ciabatta, & artisan breads.
Portofino Bakery, bakery, victoria, bread, buns, artisan, wholesale, saanich, catering, kaiser, retail, local, keating, restaurant, catering
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COVID-19 Safety Plan

October 12th 2020


At Portofino, we have developed a COVID-19 Safety Plan, outlining the control measures, policies, procedures, protocols, communication plans, training, and monitoring processes necessary to reduce the risk of transmission of SARS-CoV-2 at our workplace. One of a family of coronaviruses, SARS-CoV-2 is the biological hazard that causes the illness COVID-19 (BCCDC).


  1. Risk Assessment


To assess the risk of transmission of SARS-CoV-2, we have consulted:

  • Information about COVID-19 as offered by the Public Health Authorities
  • Our frontline workers and managers
  • We worked in conjunction with our Quality Assurance Department and members of our Joint Health and Safety Committee


The virus that causes COVID-19 spreads in several ways. It can spread in droplets when a person coughs or sneezes. It can also spread if you touch a contaminated surface and then touch your face.


The risk of person-to-person transmission increases the closer you come to other people, the more time you spend near them, and the more you come near.


The risk of surface transmission increases when many people contact the same surface and when those contacts happen over short period of time.

  • We have informed frontline workers, supervisors, and involved the joint health and safety committee.
  • We have identified areas where people gather, such as breaks rooms, production lines, and meeting rooms.
  • We have identified job tasks and processes where workers are close to one another or members of the public.
  • We have identified the tools, machinery, and equipment that workers share while working.
  • We have identified surfaces that people touch often, such as doorknobs, light switches, printers, and photocopier.


  1. Implementation of Protocols to Reduce Risk


The control measures we have identified as necessary for our facility are listed in our documented risk assessment as indicated in Step 1. Based on that assessment, with reference to the above resources, we have implemented necessary controls and developed/updated the following policies, procedures, and protocols:

  • Policy for returning travelers
  • Ergonomics policy
  • Visitor’s policy
  • Hand hygiene procedures
  • Reporting symptoms in the workplace
  • Enhanced Cleaning protocol for common areas
  • Updated Travel Policy

We have put in measures to ensure our supply chain have protocols and policies in place to prevent the spread of COVID-19.


We have implemented various protocols to ensure the safety of our workforce:

  • We have limited the number of headcounts in common gathering areas such as the lunchroom, production floor, board room and people per office. The arrangement in these places are in accordance with government regulations of 6 feet distance where possible.
  • Visitors are restricted in offices and in the production area.
  • We have installed plexiglass in the lunchroom, board room and reception area for further protection. We have provided signage on the floor reminding staff to maintain social distancing and signage to raise awareness of room limits.
  • Our workplace has enough handwashing facilities on site for all our workers. Handwashing locations are visible and easily accessed.
  • Wall-mounted sanitizers are available for staff members and visitors on all entry points and marks throughout the facility floor to remind people of social distancing. Cleaning practices are upgraded for COVID sanitation for all doorknobs, handles and high contact points.
  • We have daily health checklists to ensure workers abide by the illness policy in place at Portofino.
  • Staff members are provided with masks, face shields and gloves throughout the production area. They have been trained on the correct usage of all provided PPE.
  • We have reviewed the information on cleaning and disinfecting surfaces.
  • We have policies that specify when workers must wash their hands and we have communicated good hygiene practices to workers.
  • We have implemented cleaning protocols for all common areas and surfaces like washrooms, tools, equipment, shared tables, desks, light switches, and door handles.
  • Workers performing cleaning have been provided with training and supplies to perform their job tasks.


  1. Coordination Team Members – Hierarchy of Controls


Portofino European Bakery has a management structure in place, who are prepared for emergencies related to COVID-19 pandemic as well as have a contingency plan intended for use in responding quickly and effectively in these situations. Our management team will help to minimize the impact of a pandemic with a plan that is intended to be activated when emergency occurs. In this way, our management team will do its best to prevent, or subsequently reduce risk through effective management program.


  1. Prevention and Workforce Protection


The health threat to personnel is the primary threat to the company’s workforce. The systematic application of infection control and social distancing measures during a pandemic should reduce employee-to-employee disease transmission rates, increase employee safety and confidence, and possibly reduce absenteeism.


Given the characteristics of virus transmission, simple infection control measures may be effective in reducing the transmission of infection.


All staff members who demonstrate symptoms of communicable disease and are potentially infectious are required to stay home. Our workplace policies ensure that workers and others showing symptoms of COVID-19 are prohibited from the workplace and are asked to self-isolate.


A person who is around individuals with the virus and/or flu-like symptoms should:

  • Advise their Manager and Human Resources
  • Maintaining spatial separation of at least 6 feet from the individual.
  • Not to come to work if they believe they have been exposed
  • Protect themselves as they would in a shared space
  • Wash their hands with soap and water; an alcohol-based hand rub; or antiseptic handwash, after having contact with respiratory secretions and/or contaminated objects/ materials
  • Phone the hotline and arrange for testing


  1. Communications and Monitoring


While communication is an important component of everyday operations, communications are critical during a pandemic.  We ensure that everyone is informed in workplace policies and procedures:

  • All workers have received the policies for staying home when sick.
  • We have posted signage at the main entrance indicating who is restricted from entering the premises, including visitors and workers with symptoms.
  • We have posted signage at the workplace, including occupancy limits and effective hygiene policy and proper PPE usage.
  • Supervisors have been trained on monitoring workers and the workplace to ensure policies and procedures are being followed.
  • We monitor risks daily. We make changes to our policies and procedures, as necessary.
  • Workers know who to go to with health and safety concerns.
  • When resolving safety issues, we will involve joint health and safety committees or worker health and safety representative.


To see our full plan, click here: COVID-19 Plan V5.