Proficiency in Covid - 19 Protocol for Managers

Covid-19 Protocol for Managers

  • Code:  Covid_Pio_02
  • Format:  Online
  • Language:  English
  • Duration:  45 minutes
  • Price: INR.  1500

Covid-19 Protocol for Managers

Product Description:

At the end of this course, the learner will be able to 

• Define the precautions which needs to be followed to protect from SARS-COV-2 virus infection

• Explain the need for Hand hygiene, Respiratory hygiene and Social Distancing

• Compare existing practice with the recommended practice in prevention of the spread of the disease 

• Apply the prevention steps while at home, in public places, during work and during travel in vehicles

• Solve practical issues while dealing with prevention on spread of the virus.


Section 1: COVID-19

Sub Topic 1.1: Information about the virus SARS – COV -2

Sub Topic 1.2: Origin of COVID-19

Sub Topic 1.3: Mode of spread of Infection

Sub Topic 1.4: Prevention of Infection

Sub Topic 1.5: Symptoms of Infection

Sub Topic 1.6: How it spreads

Sub Topic 1.7: Protect yourself

Section 2: Commutation

Sub Topic 2.1: Home to Factory

Section 3: Workplace

Sub Topic 3.1: Factory Gate to Work Location

Sub Topic 3.2: During work hours

Sub Topic 3.3: Visitor or Contractor Entry

Section 4: Common Area

Sub Topic 4.1: Change Room

Sub Topic 4.2: Rest Rooms in Offices – Guidelines on Facility Management

Sub Topic 4.3: Rest Rooms in Offices – Guidelines for Individual Users

Sub Topic 4.4: Lifts - Guidelines on Facility Management

Sub Topic 4.5: Lifts - Guidelines for Individual Users

Sub Topic 4.6: Staircase - Guidelines on Facility Management

Sub Topic 4.7: Staircase - Guidelines for Individual Users

Sub Topic 4.8: Canteen

Section 5: Operation Protocol

Sub Topic 5.1: Field Operations – high risk activities 

Sub Topic 5.2: Control Room Operation

Section 6: Utilities

Sub Topic 6.1: Ventilation System

Sub Topic 6.2: Sewage Treatment Plant

Sub Topic 6.3: Other Utilities and Repair Works

Section 7: Food Safety

Sub Topic 7.1: Good Hygiene Practices

Sub Topic 7.2: Precautions for food handlers

Sub Topic 7.3: Precautions for Canteen Staffs

Sub Topic 7.4: Housekeeping

Section 8: Warehousing 

Sub Topic 8.1: General Operations

Section 9: Disinfection and Sanitization

Sub Topic 9.1: Disinfection of Surfaces

Sub Topic 9.2: Environmental Fogging

Sub Topic 9.3: Personal Protective Equipment

Sub Topic 9.4: Method to wear and remove a face mask  

Sub topic 9.5: Respirator Fit Test

Sub topic 9.6: Disposal of masks and gloves  

Section 10: Emergency Situation

Sub Topic 10.1: Emergency Situation



For Corporates

For Individuals