Susa Fights the Epidemic, Going All Out

2020-02-18

Author:

Never has a Spring Festival been so extraordinary, nor has a return to work ever drawn such widespread attention. The 2020 Spring Festival was unlike any before it. The sudden outbreak of the novel coronavirus pneumonia epidemic shattered the festive tranquility, leaving people deeply concerned.

Never has a Spring Festival been so special,

Never has a resumption of work drawn so much attention.

The 2020 Spring Festival was unlike any before.

The sudden outbreak of the novel coronavirus pneumonia epidemic,

It shattered the festive tranquility,

The COVID-19 pandemic has captured the hearts and minds of people everywhere.

Masks have become a staple in every household,

In this battle against the pandemic,

Without the smoke of war,

What is being isolated is the virus,

What remains unchanged is love.

With one heart and one mind, there is no mountain we cannot scale.

With hearts and hands united, there is no obstacle we cannot overcome.

February 17, 2020,

Except for the epidemic-affected areas nationwide,

The day when most regions are gradually resuming work.

The Sousa Group has rigorously implemented all measures, from epidemic prevention publicity to disinfection and testing.

Factory Entry Procedures

1. Check your employee badge, verify it against the roster, provide your access card number, and confirm that it matches the roster.

2. Temperature screening and registration (individuals with a temperature exceeding 37.2°C will not be permitted to enter the facility).

3. Dispose of used masks by folding them according to the guidelines and placing them in the designated mask recycling bin.

4. Disinfect hands by spraying alcohol on the palms and backs of the hands, then interlace the fingers to disinfect the finger webs.

5. Wear a mask; all employees must wear the masks provided by the company.

6. Disinfect the soles of your feet by stepping with both feet onto a mat soaked in 84 disinfectant.

7. Entering the Factory Area

Dining Procedure

1. Dining hall meal service hours will be adjusted, with staggered dining shifts (including breakfast, lunch, dinner, and late-night meals).

2. During meal service, the use of shared items in common areas and self‑service for staple foods have been discontinued; instead, designated cafeteria staff will provide these services (e.g., porridge dispensing and seasoning stations).

3. Employees are encouraged to use their own utensils when serving themselves and to take their utensils back for self‑disinfection.

4. During mealtime, employees must take their meals and then sit down in an orderly fashion, all facing the same direction (with diners seated facing east, two people per table, occupying opposite ends of the table).

5. The cafeteria and dining areas shall undergo regular disinfection (after breakfast, lunch, dinner, and the evening meal).

6. During mealtime, employees must maintain a distance of at least 1 meter when walking and queuing; group travel in pairs or more and congregating to chat are prohibited.