Construction Leadership Council: Site Operating Procedures for Coronavirus Management in Construction

This checklist template is part of our Coronavirus Workplace Processes pack.

It was built following the procedures outlined in the Construction Leadership Council Site Operating Procedures Version 4.

This checklist is intended to provide a step-by-step guide on the implementation of consistent measures on construction sites that align with the Government’s recommendations on social distancing and to make sure that employees comply.

Though this checklist has all the basic necessary information, you can also choose to edit it to better suits your specific needs. It uses Process Street features such as, conditional logic, dynamic due dates, and stop tasks to improve process compliance and allow for more realistic and variable outcomes. Feel free to add additional form fields throughout the checklist to help you gather the information you need. 

When you're happy with the template and would like to put it to use, all you have to do is run the template as a checklist.

Process Street is not a medical institution and the items contained in this process template are illustrative and not intended to be understood as medical advice. Please refer to the attached PDF document for any and all medical or operational recommendations.

Use the form fields below to record basic information first.

If possible, workers should always travel to site alone using their own transportation.

If workers don't have their own transport, they should share transport, but consider:

Review your current parking arrangements and make adjustments to allow space for additional vehicles and bicycles.

Consider using alternative means of transport to avoid public transport (i.e. cycling, etc.)

Set up hand cleaning stations at all entrances and exits.

These stations should offer either soap and water or hand sanitizer.

Consider how someone taken ill would get home.

Public transit may be the only option for some of your workers, so you should consider changing and staggering site hours to minimize congestion on public transport.

Public transport should be avoided during peak times (05:45 ‐ 7:30 and 16:00 ‐ 17:30).

If possible, workers should always travel at work or between site locations alone.

If workers don't have the ability to travel at work alone, they should share a vehicle with the same people and with the minimum number of people at any given time.

If possible, workers should maintain a distance of 6 feet and avoid touching their faces with unwashed hands.

Workers should maintain good ventilation (i.e. keeping the windows open) and face away from each other during the rides.

Workers should wash their hands for 20 seconds using soap and water before entering and after exiting the vehicle.

Alternatively, hand sanitizer can be used if soap and water are not readily available.

Vehicles should be cleaned often using gloves and recommended cleaning products, with particular emphasis on frequently touched areas (i.e. handles, etc.)

Prohibit any close contact with non-essential visitors.

Stagger start and finish times to minimize congestion and close contact at all times.

Plan site access and egress points to allow for social distancing.

You may have to adjust the number of access points, either increase to minimize congestion or decrease to allow for better monitoring, including in the case of emergencies.

Introduce one-way systems.

Allow plenty of space between people waiting to enter site.

Consider using signs (i.e. floor markings) to ensure a 6 feet distance is maintained between people when standing in line.

You can also use signs to remind workers not to come to work if they have symptoms of COVID-19 and to follow guidelines.

Remove any entry systems that may require skin contact (i.e. fingerprint scanners) unless they are being properly disinfected between each use.

Require all workers to wash their hands for 20 seconds using soap and water upon entering and exiting the site

Clean frequently touches surfaces often in reception, office, access control and delivery areas, including:

• scanners
• turnstiles
• screens
• telephone handsets
• desks
• etc

This is especially important during high volume times.

Decrease the number of people present at site inductions and consider hosting them outdoors whenever possible.

Drivers should remain in their vehicles during loading and offloading arrangements if possible.

If drivers need to exit their vehicle, they should wash or sanitize their hands before handling any materials.

Allow frequent breaks to wash hands.

Set up additional hand cleaning stations (i.e. pop ups) at the usual welfare facilities, especially on a large spread out site or where thee are many workers on site.

These stations should offer either soap and water or hand sanitizer.

Make sure soap and fresh water/hand sanitizer are kept topped up at all times.

Clean and disinfect the hand washing facilities often.

Provide suitable garbage cans for hand towels that are frequently emptied.

Limit the number of workers using bathrooms at any one time.

Wash or sanitize hands before and after using the bathroom.

Improve the cleaning regimes for toilet facilities, particularly door handles, locks and the toilet flush.

Portable toilets should also be cleaned, disinfected, and emptied often.

Provide suitable garbage cans for hand towels that are frequently emptied.

Whenever possible, workers should be encouraged to bring their own food.

Require workers to remain on site once entered and to avoid using local shops.

For when there are no alternatives, the canteens should remain open to offer food to workers with adjustments made for social distancing.

A distance of 6 feet should be maintained between people whenever possible. Seating and tables should also be rearranged to minimize close interactions.

Canteens should offer a takeaway service with only pre-prepared and wrapped food.

Consider increasing the number/size of facilities available on site if possible to prevent congestion.

The maximum capacity of every canteen/rest area should be clearly specified at the all entrances.

Stagger break times to reduce congestion and minimize close contact at all times.

Regularly clean surfaces that are frequently touched (i.e. refrigerators, microwaves, etc.) using standard cleaning products

Provide hand cleaning facilities with soap and water or hand sanitizer at all entrances to rooms where people eat.

All garbage should be thrown away by the person eating and not left for someone else to clean up.

Clean and disinfect tables after each use.

Do not reuse unwashed dishes/utensils. All dishes, eating utensils, cups etc. should not be used unless they are disposable or previously washed and dried.

If possible, payments should be made using contactless card.

Canteen employees should wash their hands frequently with soap and water for at least 20 seconds before and after handling any food.

Ensure canteen staff practice social distancing if they are using the same rest areas as other workers.

Consider possibilities for monitoring compliance.

If possible, increase the number/size of facilities available on site.

Determine how many people can use facilities at once to maintain proper social distancing, based on the size of each facility.

Use a welfare attendant to limit the number of people using the facilities at any given time.

Stagger start and finish times to reduce congestion and close contact at all times.

Clean and disinfect all facilities throughout the day and at the end of every day

Provide suitable garbage cans in these areas that are frequently emptied.

• CCS Best Practice Hub - Coronavirus Guidance: Site Operating Procedures

• CDC COVID-19 Checklist for Individuals and Families
• CDC COVID-19 Daily Office Safety/Health Checklist for Onsite Personnel
• CDC Cleaning/Disinfection Checklist for Households and Housekeeping
• Department of Health Cleaning/Disinfection Checklist for Essential Shops and Retail Outlets
• ECC/Alberta Health Services COVID-19 Pre-Screen Procedures for Essential Personnel
• WHO Crisis Assessment on Board a Ship
• WHO Office Response Procedures for Positive COVID-19 Employee