Hactl steps up war on Coronavirus
Hactl has now restricted the number of seats in use in its canteen in order to comply with distancing directives; only seats facing in the same direction are now available.
May 4, 2020
By PLA Editor
Air & Cargo Services air cargo Air Cargo Asia air cargo freight Air Forwarding air freight Air Freight Asia Air Freight Logistics air freighter air freighting Air Logistics Asia Air Shipping Asia airlines cargo airways cargo asia cargo news cargo aviation coronavirus Covid-19 HACTL Hong Kong Air Cargo Terminals Limited
Hong Kong Air Cargo Terminals Limited (Hactl) – Hong Kong’s largest independent cargo handler – has stepped up its war on COVID-19 with the installation of thermal cameras in its staff canteen and throughout SuperTerminal 1. The cameras will help to identify any individual with an abnormally high body temperature, which is a key indicator of potential infection with Coronavirus.
In addition, Hactl has now restricted the number of seats in use in its canteen in order to comply with distancing directives; only seats facing in the same direction are now available. Hactl’s canteen also now provides a sit-down meal service only for its staff and tenants based in SuperTerminal 1; all others may only purchase takeaway food.
Hactl’s large-scale canteen facilities normally cater for the company’s own 2400-strong resident workforce, as well as workers for its many on-site industry tenants, along with large numbers of daily business visitors.
Hactl is also now implementing additional temperature checks for all staff during their shifts or, in the case of office staff, after their lunch breaks.
Meanwhile, Hactl continues with its original safety measures including a ban on business travel, restricting business meetings to teleconferencing, and home-working for some office staff. All staff and visitors to SuperTerminal 1 are temperature-checked before being allowed access to the building, all staff are provided with face masks and hand sanitizer, and shift rosters are constantly reviewed in order to minimize the number of staff on site at any one time.