1.

General Information

Coronavirus disease 2019 (COVID-19) is a respiratory illness caused by a virus called

SARS-CoV-2. Symptoms often include a fever, cough, or shortness of breath. The virus
is thought to spread mainly from person-to-person, between people who are in close
contact with one another (within about 6 feet) and through respiratory droplets produced
when an infected person coughs, sneezes, or talks.
Recent studies indicate that the virus can be spread by people before they develop
symptoms or who never develop symptoms. It also may be possible that a person can get
COVID-19 by touching a surface or object that has the virus on it and then touching their
own mouth, nose, or possibly their eyes. However, this is not thought to be the main way
the virus spreads. Older adults and people of any age who have serious underlying
medical conditions may be at higher risk for more serious complications from COVID-
19.

For workers it is recommended to wear cloth face coverings in public settings where
other social distancing measures are difficult to maintain, especially in areas of
significant community-based transmission. Cloth face coverings may prevent people who
don’t know they have the virus from transmitting it to others. Procedure to be followed
by Aircraft
Based on recommendations from the OHSA regarding COVID-19 and EASA
Coronavirus ‘SARS-CoV-2’ Infections – Operational Recommendations. For all workers,
regardless of specific exposure risks, it is strongly recommended to:

a) Frequently wash your hands with soap and water for at least 20 seconds
b) If soap and running water are unavailable, use an alcohol-based hand rub with at least
60% alcohol.
c) Always wash hands that are visibly soiled
d) Avoid touching your eyes, nose, or mouth with unwashed hands
e) Avoid close contact with people who are sick

Maintenance Worker

Aircraft maintenance worker could be exposed to COVID-19 in situations such as having close
contact with someone with COVID-19, touching surfaces while repairing aircraft interiors and
lavatories that have been touched or handled by a person with COVID-19, or by touching mouth,
nose, or eyes.

 Limit close contact with others by maintaining a distance of at least 6 feet, when possible.
 Practice routine cleaning and disinfection of frequently touched surfaces, following the
directions on the cleaning product’s label.
 Use gloves while touching surfaces contaminated by body fluids.
  Proper hand hygiene is an important infection control measure. Wash your hands
regularly with soap and water for at least 20 seconds. If soap and water are not readily
available, use an alcohol-based hand sanitizer containing at least 60% alcohol.
 Key times to clean hands in general include:
o Before, during, and after preparing food
o Before eating food
o After using the toilet
o After blowing your nose, coughing, or sneezing
 Additional times to clean hands on the job include:
o Before and after work shifts
o Before and after work breaks
o After touching frequently touched surfaces
o After removing any personal protective equipment (PPE)
o After performing maintenance tasks such as handling untreated human waste
o After putting on, touching, or removing cloth face coverings
 Avoid touching your eyes, nose, or mouth.

Recommendations based on work tasks:

1. Interior Work:

 Wear normally required PPE, if applicable, when making repairs in the passenger cabin
area.
 Do not use compressed air or water sprays to clean surfaces contacted by passengers, as
these techniques may aerosolize potentially infectious material.
 If cleaning is required before making repairs, clean the surface using appropriate cleaning
material and techniques.

Air Filter Replacement:

 Wear normally required PPE, if applicable.

 Follow the manufacturer’s filter replacement schedule.
 When replacing air filters (including HEPA filters):
o Avoid hitting, dropping, or shaking the filter.
o Do not use compressed air to clean a filter. This will keep materials in the filter
from becoming airborne.
o Dispose of the used filter and gloves in a sealed plastic bag.
o Clean your hands when the task is finished.

Waste and Wastewater Handling:

 Follow standard practices when performing work tasks that could expose you to untreated
waste and wastewater. Untreated waste and wastewater colored blue (i.e., a deodorizing
 agent in some aircraft toilets) are not disinfected and have the potential to be infectious.
Take these steps to protect yourself:
o Avoid causing or creating a fine spray of untreated waste material.
o Do not vent aircraft vacuum waste tanks inside hangars if the aircraft’s external
venting system is not equipped with a filter to prevent the spread of germs from
the waste. If there is requirement to vent the vacuum waste tanks inside a hangar,
use a technique that exhausts the air outside the hangar.
o Use employer-provided PPE when handling human waste or sewage:
 Splash-proof face shield
 Liquid-repellent coveralls
 Waterproof gloves
 Rubber boots
o Remove PPE after use following your employers’ instructions, and immediately
wash your hands with soap and water for at least 20 seconds.

2. Steps to be taken by individual staffs

Staffs involved in aircraft maintenance should follow following a COVID-19 health and safety
plan to protect the individuals

 Take steps to help prevent the spread of COVID-19 if a staff is sick. Actively encourage
sick staff to stay home. Sick staff should not return to work until the criteria
to discontinue home isolation are met, in consultation with healthcare providers and local
health departments.

 Provide information to respective section head if any staff become sick.

 All staff should be aware with accurate information about COVID-19, its symptoms, how
it spreads, and risk of exposure.
 Provide training on proper hand washing practices and other routine infection control
precautions. This will help prevent the spread of many diseases, including COVID-19.
 Staffs are provided with appropriate PPE
 Sanitizer, Masks, Gloves are available at store for the use and used material should be
disposed in appropriate bins available in hangar and work stations.
 Frequently clean workstations, such as areas within maintenance shops, employee break
rooms, rest areas, and other common areas.
 Follow all applicable worker safety and health federal regulations and public health
agency guidelines.
Protecting yourself and others from the spread COVID-19

You can reduce your chances of being infected or spreading COVID-19 by taking some simple
precautions:

 Regularly and thoroughly clean your hands with an alcohol-based hand rub or wash them with
soap and water. Why? Washing your hands with soap and water or using alcohol-based hand
rub kills viruses that may be on your hands.
 Maintain at least 1 metre (3 feet) distance between yourself and others. Why? When someone
coughs, sneezes, or speaks they spray small liquid droplets from their nose or mouth which may
contain virus. If you are too close, you can breathe in the droplets, including the COVID-19 virus
if the person has the disease.
 Avoid going to crowded places. Why? Where people come together in crowds, you are more
likely to come into close contact with someone that has COIVD-19 and it is more difficult to
maintain physical distance of 1 metre (3 feet).
 Avoid touching eyes, nose and mouth. Why? Hands touch many surfaces and can pick up
viruses. Once contaminated, hands can transfer the virus to your eyes, nose or mouth. From
there, the virus can enter your body and infect you.
 Make sure you, and the people around you, follow good respiratory hygiene. This means
covering your mouth and nose with your bent elbow or tissue when you cough or sneeze. Then
dispose of the used tissue immediately and wash your hands. Why? Droplets spread virus. By
following good respiratory hygiene, you protect the people around you from viruses such as
cold, flu and COVID-19.
 Stay home and self-isolate even with minor symptoms such as cough, headache, mild fever, until
you recover. Have someone bring you supplies. If you need to leave your house, wear a mask to
avoid infecting others. Why? Avoiding contact with others will protect them from possible
COVID-19 and other viruses.
 If you have a fever, cough and difficulty breathing, seek medical attention, but call by telephone
in advance if possible and follow the directions of your local health authority. Why? National
and local authorities will have the most up to date information on the situation in your area.
Calling in advance will allow your health care provider to quickly direct you to the right health
facility. This will also protect you and help prevent spread of viruses and other infections.
 Keep up to date on the latest information from trusted sources, such as WHO or your local and
national health authorities. Why? Local and national authorities are best placed to advise on
what people in your area should be doing to protect themselves.

Advice on the safe use of alcohol-based hand sanitizers

To protect yourself and others against COVID-19, clean your hands frequently and
thoroughly. Use alcohol-based hand sanitizer or wash your hands with soap and water. If you use
an alcohol-based hand sanitizer, make sure you use and store it carefully.

o Keep alcohol-based hand sanitizers out of children’s reach. Teach them how to apply the
sanitizer and monitor its use.
 o Apply a coin-sized amount on your hands. There is no need to use a large amount of the
product.
o Avoid touching your eyes, mouth and nose immediately after using an alcohol-based
hand sanitizer, as it can cause irritation.
o Hand sanitizers recommended to protect against COVID-19 are alcohol-based and
therefore can be flammable. Do not use before handling fire or cooking.
o Under no circumstance, drink or let children swallow an alcohol-based hand sanitizer. It
can be poisonous. 
o Remember that washing your hands with soap and water is also effective against COVID-
19.

PURPOSE:
This procedure has been developed for preventive disinfection of aircraft cabin and other
frequently touched aircraft parts by passengers during aircraft operation in the COVID-19
Pandemic period in line with Buddha Air COVID-19 Prevention Protocol and CAA Nepal
Directive. 

MATERIALS REQUIREMENT

•    Approved Disinfectant

•    Clean Dry Lint FreeCloth
•    Masks
•    Water Proof/Plastic Aprons
•    Protective Eye Gear
•    Rubber Gloves
•    Waste Bags
•    Waterproof boots
•    Spray bottle

These materials inadequate amount shall be supplied continuously to all the stations with
information to the respective contact personnel by GSD except for Approved Disinfectant which
shall be supplied by Technical Supplies and Stores Division.

PROCEDURE FOR AIRCRAFT PREVENTIVE DISINFECTION:

1. No one shall enter the aircraft without their hand sanitized or washed properly and
wearing the mask properly.

2. Dedicated trained personnel [Cleaning Staff, Helpers, and Loaders] shall only enter the
aircraft after wearing all the required protective gear like masks, protective eye gear,
gloves, apron, and protective eye gear for the purpose of aircraft routine cleaning and
disinfection.

3. Dedicated Trained Personnel is grouped in FOUR and such personnel in the group-wise
should only be assigned for aircraft cleaning and disinfection as far as practicable.

4. Different personnel within the group shall be assigned for different areas as far as
practicable in order to prevent possible cross-contamination.

5. Separate clothes and mops should be used for the aisle, lavatory [if used during the flight]
and gallery, and mark them.

6. Before the commencement of aircraft cleaning and disinfection, the cargo door,
passenger door, and service door of an aircraft should be in the open position for proper
ventilation.

7. Disinfection of aircraft shall only be commenced after the completion of aircraft routine
cleaning after each flight and at the end of the day’s flight.

8. “Instruction for Use” and “Safety /Precaution” labeled on the container of Approved
Disinfectant shall always be followed.

9. During disinfection, surfaces should be rubbed using clothes soaked with disinfectant,
and after a period of reaction [5 minutes in the case of Approved Disinfectant Netbiokem
DSAM], a regular cleaning process should be carried out to avoid erosive effect on cabin
components due to long time exposure to the disinfectant with a clean dry cloth.

10. All disposable protective equipment, after their use, should be placed in double waste
bags for disposal.
 11. Other protective equipment can be sterilized by washing them with detergent and hot
water or soaked in Diluted Bleach solution, rinse and dry it.

12. Reusable goggles should be promptly sterilized and dried every time after use. Goggles
with an anti-fogging film should avoid being wiped with disinfectant.

13. Cleaning staff should sanitize their hands properly either by using sanitizer or washing
hands with soap before and after removing their protective gear.

14. The aircraft routine cleaning and preventive disinfection after each flight during aircraft
line operation shall be monitored by the respective cabin crew and make required-entry
onboard Aircraft Preventive Disinfection log after the successful completion of the task.

15. In the case of aircraft routine cleaning and preventive disinfection after the last flight of
the day, such tasks should only be initiated only after complete disembarkation of all
passengers and crew members. In this case, the monitoring and logging should be
performed by the respective technician/engineer.

DISINFECTION OF KEY AREAS SHOULD PROCEED IN THE FOLLOWING

ORDER:

After each flight:

 Aisles: Overhead bins, reading lights, air outlets, cabin attendant call switch, seats (tray
tables, armrests, seatbelt buckles)

 Lavatories: [If used during the flight in the unavoidable situation as reported by Cabin
Crew]: The disinfection in lavatory should be progressed from contaminated to clean
areas as follow: toilet bowls, waste bins, hand basins, lavatory sidewalls, door surfaces,
doorknobs, ashtrays (if installed), and latches. 

 Galleys: galley facilities, lockers/drawers, and waste bins. Additional areas as applicable

if the crew members are changed during the aircraft line operation.

 Flight Deck: Armrest, Seat Harness Buckle, Control Column handle & Switches,
Engine/Flight Control Levers, instrument panels.
  Cabin Attendant Seats: Seat Harness, Communication Phone.

 Railings: Passenger Door Railings

At the end of each day flight

 Aisles: Overhead bins, reading lights, air outlets, cabin attendant call switch, sidewall
panels, windows, seats (tray tables, armrests, seatbelt buckles), cabinets/lockers, cabin
attendant seats. 

 Lavatories: The disinfection in lavatory should be progressed as follow: toilet bowls,

waste bins, hand basins, lavatory sidewalls, door surfaces, doorknobs, ashtrays (if
installed), and latches. 

 Galleys: lockers/drawers, and waste bins.

 Flight Deck Seats:  Armrest, Seat Harness Buckle, Control Column handle & Switches,
Engine/Flight Control Levers

 Cabin Attendant Seats: Seat Harness, Communication Phone

 Railings: Passenger Door Railings

Everyone is encouraged to report any discrepancies in the workplace to one’s superior and
Corporate Safety Department so that the required remedial action shall be taken for the sake of
the benefit of all. 
At the same time, Flight Crew, Cabin Crew, and Techincal Staff are encouraged to report for any
areas to be disinfected to the concerned staff.
                        

Minimising exposure to COVID-19 at work

The implementation of safe work practices to limit exposure to COVID-19 at work requires first
assessing the risks, and then implementing the hierarchy of controls. This means putting in place
control measures to first eliminate the risk and if this is not possible, minimise worker exposure.
Start first with collective measures and if necessary supplement them with individual measures,
such as personal protective equipment (PPE). Below are some examples of control measures,
however, not all of them will be applicable to all workplaces or jobs due to their nature.
 Carry out only essential work for the time being; it may be possible to postpone some work to
when the risk is lower. If possible, deliver services remotely (phone or video) instead of in
person. Ensure that only workers who are essential to the job are present at the workplace and
minimise the presence of third parties.
 Reduce, as far as possible, physical contact between workers (e.g. during meetings or during
breaks). Isolate workers who can carry out their tasks alone safely and who do not require
specialised equipment or machinery that cannot be moved. For example, whenever possible,
arrange for them to work alone in a spare office, staff room, canteen, or meeting room. If
possible, ask vulnerable workers to work from home (older people and those with chronic
conditions (including hypertension, lung or heart problems, diabetes, or who are undergoing
cancer treatment or some other immunosuppression) and pregnant workers. Workers with
close family members who are at high risk may also need to telework.
 Eliminate, and if not possible limit, physical interaction with and between customers. For
example, through online or phone orders, contactless delivery or managed entry (while also
avoiding crowding outside), and physical distancing both inside and outside the premises.
 When delivering goods, do so through pick-up or delivery outside the premises. Advise drivers
on good hygiene in the cab and provide them with appropriate sanitation gel and wipes.
Delivery workers must be allowed to use facilities such as toilets, cafeterias, changing rooms and
showers, albeit with the appropriate precautions (such as allowing only one user at a time and
regular cleaning).
 Place an impervious barrier between workers, especially if they are not able to keep a two-
metre distance from each other. Barriers can be purpose-made or improvised using items such
as plastic sheeting, partitions, mobile drawers, or storage units. Things that are not solid or that
have gaps, like pot plants or trolleys, or that create a new risk, such as from tripping or falling
objects are to be avoided. If a barrier cannot be used, additional space between workers should
be created by, for example, ensuring they have at least two empty desks either side of them.
 If close contact is unavoidable, keep it to less than 15 minutes. Reduce contact between
different parts of your business at the start and end of shifts. Arrange the timing of meal breaks
to reduce the number of people sharing a cafeteria, staff room, or kitchen. Ensure there is only
one worker at a time in bathrooms and changing rooms. Place a sign on the main door indicating
when one of the toilets is in use to ensure that only one person at a time enters. Organise shifts
to take account of cleaning and sanitation tasks.

 Supply soap and water or appropriate hand sanitiser at convenient places and advise workers to
wash their hands frequently. Clean your premises frequently, especially counters, door handles,
tools and other surfaces that people touch often and provide good ventilation if possible.
 Avoid excessive workload on cleaning staff by taking appropriate measures, such as assigning
additional staff to the tasks and asking workers to leave their workspace tidy. Provide workers
with tissues and waste bins lined with a plastic bag so that they can be emptied without
contacting the contents.
 If you have identified a risk of infection despite having applied all feasible safety measures, then
provide all necessary PPE. It is important to train workers in correct use of PPE, ensuring that
they follow the guidance available on use of facemasks and gloves.
 Place posters that encourage staying home when sick, cough and sneeze etiquette, and hand
hygiene at the entrance to the workplace and in other areas where they will be seen.
 Facilitate workers’ use of individual rather than collective transport, for example by making
available car parking or a place for storing bicycles securely, and encouraging workers to walk to
work, if possible.
  Put in place policies on flexible leave and remote working to limit presence at the workplace,
when needed.

Refer to COVID-19: guidance for the workplace for further information on preparing your
workplace for COVID-19, including what to do if someone infected with COVID-19 has been in
the workplace and advice on travel and meetings. Information is available for ‘frontier and
posted workers’ (persons who work in one country and return regularly to the country where
they reside).

3. Take care of workers who have been ill

According to the World Health Organisation, the most common symptoms of COVID-19 are
fever, tiredness, and dry cough. Some people become infected but do not develop any symptoms
and do not feel unwell. Most people (about 80%) recover from the disease without needing
special treatment. Around one out of every six people who gets COVID-19 becomes seriously ill
and develops difficulty breathing. Older people, and those with underlying medical problems like
high blood pressure, heart problems or diabetes, are more likely to develop serious illness.

Persons who have become seriously ill may require special consideration even after being
declared fit for work. There are some indications that coronavirus patients may suffer from
reduced lung capacity following a bout of the disease. Workers in this situation may need their
work to be adapted and may need time off to undergo physiotherapy. Workers who have had to
spend time in intensive care (IC) may face specific challenges. The worker’s doctor and the
occupational health service, if available, should advise on the manner and timing of their return
to work:

 Muscle weakness. This is more serious the longer someone has been in IC. The reduced muscle
capacity also manifests itself, for example, in respiratory complaints. Another common but less
frequently recognised phenomenon is Post Intensive Care Syndrome (PICS). This happens to an
estimated 30 to 50% of people admitted to IC and is comparable to a post-traumatic stress
disorder.
 Problems with memory and concentration. These complaints often only develop over time.
Once someone has started working, this is not always recognised. The symptoms visible at work
are memory and concentration problems, difficulty performing the tasks satisfactorily and
poorer problem solving skills. It is therefore important to be alert to this if you know that
someone has been in IC. Good guidance is very important, because it is difficult for some
workers to return to their previous level of performance.
 Long time for resuming work. Data show that a quarter to a third of those who are in IC can
develop problems, independent of their age. Approximately half of patients need a year to
resume work and up to a third may never return.

Occupational physicians and health services are best placed to advise on how to take care of
workers who have been ill and on any adaptations need in their work. If you do not have an
occupational health service, it is important to address these issues with sensitivity and to respect
workers’ privacy and confidentiality.
Be aware of the risk that workers who have been ill with COVID-19 may suffer stigma and
discrimination.

4. Stay well informed

The amount of information related to COVID-19 can be overwhelming and it can be difficult to
differentiate the reliable and accurate from the vague and misleading. Always check that the
original source of the information is an established and qualified provider. Official sources of
information on COVID-19 include:

 World Health Organization

 Ministry of health and population
 EASA
 Local Aviation Authority