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60 SMT007 MAGAZINE I JULY 2020 Berntson: We are. We have a health screening check that we do when people come in. We take everyone's temperature. But one of the biggest things we're finding is perhaps most people with a temperature don't show up because they know we're taking temperatures, which is good. The thing that's harder to see is the person who has a loved one at home who's not feeling well. That's where we're spending a lot more time, trying to make sure we ask that survey question and provide some rigor around it by emphasizing that point. If you have someone at home who's sick, you need to stay home until we can figure out if they have exposure to COVID-19 or not to protect all the other employees. Matties: What's the typical process for some- one coming to work? Berntson: It starts at home. We hope that if they have someone in their household who is sick or are exhibiting symptoms themselves that they call their supervisor and HR representative and don't come in at all. Assuming that's not the case, and they're on their way into work, they should have a mask with them in their car. Before they get out of their car, they should put on a mask, and they wear it throughout the check-in process because they are within that six-foot parameter of the screener. The screener is issued proper PPE and training on how to do the screening. The employees arrive, have their temperature taken, and are asked a series of questions that are intended to make sure that they are not exhibiting any symptoms. Then, they wash their hands if a sink is avail- able. If a sink is not available, they use hand sanitizer. Next, they are then given a wristband like you would get if you went to a concert or a bar or something like that. The wristbands are a different color every day, which signifies you've gone through the screening process. Matties: Once you go through that screening process, then you report to your workstation, whether it's in the office or the manufactur- ing area. Berntson: Exactly. If your workstation enables you to be six feet apart from everyone else, you can remove your face mask and put it in a proper storage container that we've provided everyone. That becomes their operating con- dition. If, however, they are within the six- foot radius of someone else and don't have any plastic dividers, then they have to keep on their face masks. Matties: Are you doing things like staggered lunch periods so that your break room doesn't get as full, or are you making any modifica- tions? Berntson: Absolutely. We have different arrival times so that everyone doesn't jam up at the screeners. They're either staggered by half- hour blocks with staggered break times and different end times. You want to make sure your site control is only set for a single point of entry; otherwise, you can't control your site. We make sure everyone's entering and exit- ing in that same corridor, but we also want to avoid congestion. Other companies are doing some other things that are clever. For example, if their facility allows it, they might have every- one enter in one entrance and exit through a different entrance so that you don't get that cross-contamination at the shift changes. Something that another company that took the manufacturing pledge did was to institute a different smell every day. They have a series

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