Everyone should practice social distancing (more specifically, physical distancing), not only those who are ill or at higher-risk (e.g. older individuals, pre-existing conditions) but also among healthy individuals so we may "flatten the curve".

Please feel free to use this free poster at your establishment. Please email us (info@achesongroup.com) if you are wanting a copy of this poster.

Conducting Employee Temperature Checks. ​

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As we continue our discussion of the new normal through active COVID-19 management, we have received questions from throughout the food industry about limiting the spread of COVID-19 through employee wellness screening and screening recommendations (including its legalities, documentation, etc.). In previous articles, We have previously discussed general screening, with topics such as How Can I Screen Employee Health? and Considerations for Employee Temperature Screening (available on TAG’s COVID-19 FAQs page). Today, we discuss thermometers and the wellness practice of taking employee temperatures.

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Thermometers. While non-contact thermometers are recommended to create distance between wellness screeners and employees, due to high demand, non-contact thermometers may not be readily available.

• Non-contact thermometers should be FDA-approved. The FDA database has lists of clinical electronic thermometer/non-contact infrared thermometer (NCIT) manufacturers and specific device models. Please verify that your non-contact thermometer is registered/listed. General information on thermometer-relevant regulations can be found in 21 CFR 880.2910.

• A valid “CE” marking on a product indicates it complies with European product safety standards. 

• An abnormal temperature reading obtained with a non-FDA approved thermometer should be confirmed with the use of a traditional device.

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Because some states are mandating temperature checks, standard or contact thermometers will need to be used either with (a) applicable one-use protective shields or (b) following manufacturer’s directions for thermometer disinfection between each employee. The states have not designated specific temperatures at which employees should be considered ill and sent home, but CDC defines a fever temperature as being 100.4°F.

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Temperature Checks. Additional practices and recommendations for employee temperature checks include:

• Only use thermometers designed to collect human temperatures, e.g., if all you have is a meat thermometer, use your general employee wellness check instead.

• If you don’t have access to an FDA listed NCIT and your state is requiring temperature checks, call the state and let them know. The risk of using contact thermometers between employees unless done by a trained medical professional is greater than not taking temperatures.  In these cases, you should rely on the employee wellness check instead.

• Always conduct temperature checks prior to allowing employees to enter for their shifts.

• Because COVID-19 symptoms can arise suddenly, it is advisable to have temperature checks at additional points throughout the day, such as at the employee’s lunch break.

• If you are not able to redesign your workflows to allow for more than 6 feet of distance between workers, wellness checks should be conducted more frequently throughout the day (at breaks, during lunch, etc.).

Documentation. TAG is often asked if temperatures and wellness checks should be documented. While there is, again, no specific legal requirement, we recommend:

• If the temperature is normal and screening questions indicate wellness, documentation is not needed.

• If a fever temperature is recorded or the screening questions suggest an increased risk of COVID-19, this should be documented, and the employee sent home.

• Because this is medical information, protected by HIPAA, the individual’s identity must be considered private and not disclosed to others.