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RISK ASSESMENT

COVID-19 Risk Assessment

Company name:         Gate Hangs Well                                     

Assessment carried out by: Neil Henderson             

Date of next review: 20/8/2020                                                   

Date assessment was carried out: 17/07/2020   

Introduction:

The pub has a bar, lounge, restaurant and a spacious garden

Food service is limited at present and generally less than 10% of trade, with basic meals being the main menu items.

 

Neil Henderson is the Landlord and lives on site. He currently manages a total of 6 staff on a part-time working basis.

 

This risk assessment for COVID-19 has been written by Neil Henderson and shared with Matt Crehan  – they have added suggestions throughout to create a shared plan that limiting the levels of infection from the virus. At the time of writing the first draft of the document, the Government’s guidance for hospitality industry had just become available,

 

It is a living document and will be formally reviewed monthly or as and when further risks are identified – the change log on page 2 will be used as a record of review and items amended.

 

COVID-19 Risk Assessment Change Log

 

Item

Change

Date

By Whom?

1.0

Document creation – Zoom conference call between Neil Henderson and Matt Crehan (Business Relationship Manager – Everards Brewery  Ltd) to review existing controls and discuss future requirements.

 

 

2.0

Details and dates added to risk assessment. Risk assessment shared with Matt Crehan of Everards for feedback.

 

 

 

 

 

What are the hazards?

Who might be harmed and how?

What are you already doing to control the risks?

What further action do you need to take to control the risks?

Who is to carry out the action?

When is action needed by?

Done

Customer Journey

 

 

 

 

 

 

Front Door

Risk of transmission with queuing outside

 

Multiple touch points and risk of transmission

 

 

Floor markings set to 2 metres apart are placed outside the entrance with clear signage regarding entry point.

 

In reasonable weather the door is always in the open position when trading, limiting the need for customers to touch the surface. If weather conditions do not allow for this then more regular cleaning of touch points will be introduced.

Maintain regular cleaning routine of door handles and touch pads.

All team members

From reopening, daily

 

Door Entrance to Front Bar

Multiple touch points and risk of transmission

Hand sanitiser available in entrance lobby with signage encouraging customers to use.

 

Regular cleaning of door handles and any other touch points (hourly)

If weather permits the door will be propped open to further minimise contact.

 

‘The Theatre of Cleaning’ - make cleaning routines highly visible to customers to demonstrate our commitment to maintaining customer and staff safety.

All team members on shift.

From reopening, hourly

 

Door Entrance to Lounge / rear bar

Multiple touch points and risk of transmission

Hand sanitiser available in entrance lobby with signage encouraging customers to use.

 

The door to the lounge / rear bar is propped open at all times preventing the need for customers to make contact.

 

Regular cleaning of door handles by staff (hourly)

 

‘The Theatre of Cleaning’ - Staff need to make cleaning routines highly visible to customers to demonstrate our commitment to maintaining customer and staff safety.

 

All team members on shift.

From re-opening, hourly

 

Bar Service

Transmission risk from serving customers crowded at the bar.

 

Hatched floor markings and signage displayed to prevent customers from standing at the bar.

 

Removal of Bar stools

 

Provision of clear Perspex screen to limit the spread of Virus.

 

 

Service restricted to one individual at any one time at the bar. Signs will be in place with clear instructions on when it is safe to enter the bar area.

All team members on shift

From re-opening, hourly

 

Restaurant

Tables too close together could result in transmission between customers

 

Staff-customer contact could result in transmission of the virus

Restricted number of tables available in the restaurant and spaced at a minimum 1 metre apart and back to back.

 

Staff serving food will be advised to wear the appropriate PPE when within 1 metre of customers

Staff to be offered and provided with either a face mask or a visor for use on site

 

Customers will be asked to wait in the car park if their table is not ready and then seated. Allocated time slots will be used to try to manage this effectively.

 

 

 

 

 

 

 

 

 

 

All team members on shift

From re-opening until closing

 

Tables and Chairs

Tables too close together could result in transmission of virus between individuals or customer groups.

Removal of tables and chairs to ensure a maximum occupancy of:

 

14 in the front bar

12 in the lounge / rear bar

28 in the restaurant

100 in the garden

 

Clear signage advising not to move tables / chairs and reminding customers of the 1m plus rule

 

Cleaning of tables between each customer visit and flip cards on tables to indicate whether clean or used.

Mark out floor and remove excess furniture

 

Confirm occupancy numbers for bar, lounge and courtyard. Define approach for counting occupancy levels to ensure they are not exceeded.

 

‘The Theatre of Cleaning’ - need to make cleaning routines highly visible to customers to demonstrate our commitment to maintaining customer and staff safety.

 

 

 

All team members on shift

From opening until closing

 

Garden

Tables too close together could result in transmission of virus between individuals or customer groups.

 

 

 

Groups passing when they enter the garden or re-enter the pub

 

 

 

Play equipment in the garden could result in transmission of the virus

Relocated benches & furniture to ensure minimum social distancing of >2m

 

Limit occupancy to 100 in the garden.

 

Cleaning of tables between each customer visit and flip cards to indicate whether clean or used.

 

Laminated guidance for customers regarding glass / cutlery drop off points and procedures in place.

 

Food collection point arranged and clear instructions on how and where to collect when ordering .

 

 

Guidance clearly displayed in the children’s play area to advise parents to use their own discretion whilst using the equipment and to clean / sanitise according to government regulations.

Confirm occupancy numbers for Garden. Define approach for counting occupancy levels to ensure they are not exceeded.

 

Mark out route to Garden with Tape on floor, mark pinch points and waiting points, to limit chances of people crossing in confined spaces

 

 

 

 

 

 

All staff members on duty

From opening until closing

 

Glassware

Risk of transmission from customers returning glassware to the bar.

Only staff to collect glasses from tables. Glass drop off points for customers in the garden to minimise staff-customer contact.

 

Glasswasher used to clean glasses to a temperature of 55’c for wash and 65’c for rinse.

 

Fresh glass used for every serve.

 

Glass collectors to wear disposable gloves or wash hands after each collection.

Team members on shift who carry out glass collecting

Ongoing

 

Payment

Risk of transmission from cash handling or keypad on card machines.

Contactless card payment encouraged for all transactions.

 

In the event of cash payment, staff to wear disposable gloves or wash hands after contact.

 

Card terminal to be cleaned between individual staff as only one available.

 

Table plans to be set up for bar and lounge on the till to enable the option for table tabs to be used if possible.

 

Staff training to ensure tabs are paid before customer leaves.

 

All team members on duty

Ongoing

 

Toilets

Customers come into close contact with one another and transmit the virus whilst using the toilets.

 

Customers pick up the virus from multiple touch points in toilet area (i.e. toilet flush, door handles, taps)

 

 

Staff toilet checks hourly:

  • Check toilet roll supply
  • Check soap available
  • Clean door handles
  • Wipe hand drier

 

 

 

 

  • Maximum of 2 persons in the gents at any one time with the middle 2 urinals taped off.
  • Maximum of 2 persons in the ladies at any one time.
  • Outside the toilet lobby there will be a hand sanitiser for customer use on entry and exit
  • Separate entry point to the toilets with 2 metre markings for queuing purposes and clear signage.

 

 

 

 

 

 

All team members on shift

Prior to relaunch and ongoing

 

Food Service

 

 

 

 

 

 

Prolonged closure of pub and kitchen

Customers

The pub, its cellar and kitchen were carefully closed on 20 March 20 following guidelines issued by Everards.

All steps in the Reopening checklist for food businesses during COVID-19 guidelines issued by the Food Standards Agency to be completed.

Landlord Neil Henderson

Within one week prior to reopening date.

 

Transmission risk from staff handling plates

Customers/ staff

All aspects of basic hygiene procedures outlined in the Safer Food Better Business regulations are being followed.

Use either gloves or hold tray by a napkin when serving food in the restaurant.

 

For customers eating in the garden food will be placed at the end of the collection point table and the member of staff stepping back to allow distancing.

 

 

Team members when serving food

Upon relaunch of pub and ongoing

 

Staff Safety

 

 

 

 

 

 

Staff Health Awareness – people who need to self-isolate:

To make sure individuals who are advised to stay at home under existing Government guidance do not physically come to work. This includes individuals who have symptoms of COVID-19 as well as those who live in a household with someone who has symptoms.

 

All staff to be aware that the most important symptoms of coronavirus (COVID-19) are recent onset of any of the following:

 

  • a new continuous cough
  • a high temperature
  • a loss of, or change in, your normal sense of taste or smell (anosmia)

 

For most people, coronavirus (COVID-19) will be a mild illness. However, if you have any of the symptoms above you must stay at home and arrange to have a test to see if you have COVID-19

 

Social Distancing

Transmission from customers and staff who do not follow social distancing guidance.

 

Maintain current social distancing guidelines

 

All team members

At all times while guidance is in place.

 

Staff Rotas

Transmission between members of the team who may not be aware that they have the virus.

Reiterating the importance on social distancing both at work and in private time to ensure the safety of colleagues and the general public.

 

If any staff members are concerned they may have symptoms they must report to Neil Henderson by telephone and get a test immediately.

 

All team members whilst working on shift.

From reopening and ongoing.

 

Working Behind the Bar

Staff unable to maintain social distancing if too many working behind the bar

Maximum of one person working behind the bar in either the Bar or in the Lounge.

 

All team members whilst working on shift

From reopening and ongoing.

 

Cellar and Deliveries

Everards dray deliveries

Deliveries to maintain 2m distance at all times unless wearing PPE in which case 1m is acceptable – staff to remind delivery drivers.

Only one person to be in the cellar at any time (beer cellar or wines/ spirits cellar)

All team members whilst working on shift

 

From reopening and ongoing.

 

Visitors

Transmission between visitors and staff or customers who may not be aware they have the virus.

Clear signage regarding safety procedures in place and expectations from customers.

Visitor sign in sheet to be completed either by the member of staff seating customers in the restaurant or at the bar when food/drinks are ordered.

 

Address checks will be performed in the case of local lockdowns and refusal to serve if from the areas with these increased restrictions.

 

 

 

 

More information on managing risk: www.hse.gov.uk/simple-health-safety/risk/