The South African wine industry is committed to adhering to all regulations and implementing health and safety requirements which will effectively address transmission risks of COVID-19 across the value-chain.

The safety of the workforce, customers and consumers are of utmost concern to the industry’s business longevity.

As such, the following health and safety protocols have been developed for the respective links in the South African wine industry chain, from production to manufacturing, transport, warehousing and export.

SA WINE INDUSTRY PROTOCOLS

Protocol: Wine grape production (English)Protokol: Wyndruifproduksie (Afrikaans)Protocol: Wine grape production - Risk Assessment TemplateProtocol for the Liquor Industry: Bottling & processing (English)Protokol vir die Drankbedryf: Bottelering & Verwerking (Afrikaans)Protocol: SA wine export loading procedure – packaged wineProtocol: SA wine export loading procedure – bulk wineProtocol: Wine tourism destinations

These protocols are informed by the World Health Organisation’s guidelines, the Occupational Health and Safety Act, as well as the Government notice from the Department of Employment and Labour (DoEL).

WORKPLACE SCENARIOS(Courtesy of Agri Western Cape)

View different workplace scenarios regarding the Covid-19 protocols. These include the actions, rights and remuneration in the following cases: Employee shows symptoms during screening Employee tests positive Employee is in self isolation due to contact with a positive case Company is closed down due to positive testing at the workplace Employee is considered a high-risk individual Employee refuses to return to workplace because of belief that it is unsafe

Download workplace scenarios

HOW TO DEEP CLEAN AND SANITIZE YOUR WORKPLACE WHEN SOMEONE TESTS POSITIVE FOR COVID-19(Courtesy of HORTGRO)

Step 1: If someone tests positive for COVID-19 in a facility/office - the area where the person worked, must be closed immediately and the National Institute of Communicable Diseases (NICD) and the Department of Health should be informed. Call the hotline: 0800 029 999 or Send HI to 0600 123 456 on WhatsApp.

Step 2: Isolate the COVID-19 individual for a minimum period of 14 days. Any staff member that was in contact with the individual needs to self-isolate (quarantine) and be monitored for 14 days. As a precaution screen the rest of the staff.

Step 3: Suspend all activities where the COVID-19 individual worked/had access to in order to deep clean and sanitize the work areas. The area in question should be deep cleaned and sanitized, before reopening in consultation with the Provincial Department of Health.

To find a registered cleaning company, please contact the National Contract Cleaners Association’s branch in your area: https://www.ncca.co.za/contact-us

GENERAL GUIDELINES & ADDITIONAL RESOURCES

NCID Guidelines for quarantine and isolation in relation to Covid-19 - 5 June 2020Western Cape Government: How to work safely (before, during and after work) - June 2020Western Cape Government FAQ’s on how to prevent and manage Covid-19 infections in the workplaceWestern Cape Department of Health Guideline: Preventing and Managing Coronavirus Infection in the workplaceBusiness for South Africa Obligations on Businesses Operating during COVID-19 Alert Level 4Agri SA COVID-19: Ensuring a safe return to work (English)Agri SA COVID-19: Wees verseker van ‘n veilige terugkeer na die werkplek (Afrikaans)Agbiz FAQs: Health and Safety Protocols for Agribusinesses in light of Covid-19 - 25 May 2020Covid-19 Incident Workflow

The industry calls on each and every one operating in the South African wine industry to carefully study the protocols and guidelines, communicate and implement them to create a culture of responsible, safe and healthy citizens in the workplace and beyond.

ENQUIRIES:

Vinpro [email protected]

WIETA [email protected]

SALBA [email protected]

WoSA [email protected]