Please respond to Bruno
my first interaction with a Professional Hygienist was in the beginning of 2021 during covid-19 outbreak, at a project in South Carolina where we had about 35 of our employees, we had to provide them with hand sanitizer dispenser at 50ft from each work area, keep them isolated from positive employees or family members, it was the part of the process as CDC would start to comply it was like that in every project. the agent was fairly strict about the way he wanted to apply all hygiene protocols however everything went well.
the second time it was at a food processing factory in North Carolina, we had about 5 of our employees performing pipe installation due to an water leak that had been creating mold in old drywall and could be the cause of infections or failure in product quality, the procedure was difficult due to production machinery and getting close to products. our field teams had to wear specific PPE, suites, hair nets, beard nets to perform work along with cleaning tools before bringing them into work area due to bacteria presence. i think our biggest challange was to get our field team to feel comfortable with wearing their new PPE and perform work at a hot work environment during the summer, it was interesting to interact with hygiene procedures for foods beinc processed which i consider very important since they make chips, soups, bread, and cookies.