Coronavirus Risk Assessment - Canteen...COVID-19 Risk Assessment – The Canteen Company name: The...
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COVID-19 Risk Assessment – The Canteen Company name: The Canteen Assessment carried out by: Leo Croker/Jez Kynaston Date of next review: Weekly Date assessment was carried out: 14/7/20 Hazard identification – The Canteen to review practises on site against the control measures. As Covid-19 is a virus then the controls are all associated with reducing the potential for the transmission of the virus. The below focuses on key areas of risk, such as the guest’s journey. The priority for the business is to maintain a safe environment for guests, staff and suppliers. Social distancing is maintained at 1+metres with risk mitigation, or 2 metres otherwise, with an increased focus on cleanliness, sanitisation and sickness reporting among other things. This document reflects what controls are in place and must continue to be kept in place. It is to be reviewed weekly and any additional controls required or areas for improvement will be logged, and given a target date to address according to level of priority.
Transcript of Coronavirus Risk Assessment - Canteen...COVID-19 Risk Assessment – The Canteen Company name: The...
COVID-19 Risk Assessment – The CanteenCompany name: The Canteen Assessment carried out by: Leo Croker/Jez Kynaston
Date of next review: Weekly Date assessment was carried out: 14/7/20
Hazard identification – The Canteen to review practises on site against the control measures. As Covid-19 is a virus then the controls are all associated with reducing the potential for the transmission of the virus. The below focuses on key areas of risk, such as the guest’s journey. The priority for the business is to maintain a safe environment for guests, staff and suppliers. Social distancing is maintained at 1+metres with risk mitigation, or 2 metres otherwise, with an increased focus on cleanliness, sanitisation and sickness reporting among other things. This document reflects what controls are in place and must continue to be kept in place. It is to be reviewed weekly and any additional controls required or areas for improvement will be logged, and given a target date to address according to level of priority.
Areas of risk What are you already doing to control the risks?
What further action do you need to take to control the risks?
Who needs to carry out the action?
When is the action needed by?
Done
Guest Journey Risks to be Controlled
Venue capacity to be reduced to permit safe Social Distancing
Table layout to be altered, so each table is the set distance from the next to meet Safe Social Distancing rules, use free space in bar areas where possible to provide fully seated areas. All remaining tables to be removed
Guests are no longer permitted to stand and drink in the bar area. Food and drink to only be consumed at a table. Duty Manager will monitor and manage accordingly
New table layout must still leave safe access to all existing fire exits
We have adjusted the internal capacity to be a maximum of 61 people internally and 30 people externally (maximum of 120 capacity– a reduction of 60%
Tables have been positioned to adhere to the correct social distancing measures. The table locations are marked on the floor and guests advised not to move them
Additional risk mitigation for any tables with 1+ metres of each other
Maintenance manager to construct additional screens to separate guests at tables
Capacity of toilets has been reduced to max 2 people at any one time
High Risk Offers The cash point has been rendered defunct and appropriate signs in place to advise customers that it is not in use
We have stopped our live music offering
Areas of risk What are you already doing to control the risks?
What further action do you need to take to control the risks?
Who needs to carry out the action?
When is the action needed by?
Done
We have momentarily stopped our free starter soup offering to limit the number of visits to any one table
Guest Arrival & Leaving
A hosting member of the team will work at a new host point situated in the centre of the venue to control guests in and out
All team will be knowledgeable and relate the order of service and safety measures to the guests upon entry or request
Areas of risk What are you already doing to control the risks?
What further action do you need to take to control the risks?
Who needs to carry out the action?
When is the action needed by?
Done
The entrance to the venue has been changed, so that access can be gained via the terrace. The previous entrance is blocked off with barriers. This directs people away from the potential bottleneck point of the old entrance/exit doors and the toilet queue
There will also be signage on the tables explaining the safety measuresHand sanitiser located at the entrance to the venue and other key points XXXXXXTBC
Areas of risk What are you already doing to control the risks?
What further action do you need to take to control the risks?
Who needs to carry out the action?
When is the action needed by?
Done
One way system to be used for entry, exit and queuing in the venue and box junctions will be marked to manage the flow of any shared space. The host and team will also help to manage flow. Social distancing markers are on the floor to ensure correct social distancing
Doors will remain propped open to minimise touch points for customers and teamHost will direct the guest to a table and request they observe the social distancing requirements. There will be a no seat no service policy
Areas of risk What are you already doing to control the risks?
What further action do you need to take to control the risks?
Who needs to carry out the action?
When is the action needed by?
Done
Additional Signage to be placed at the main entrance explaining to guests regarding hand sanitising, social distancing and other safety measures
Ordering of food and drink
Ordering of food and drink will take place at the bar – with a maximum of one customer per one server permitted at any one time
Signage on tables sanitised in between each guest visitTeam member will take food and drink orders at the table (inside and external), wearing fresh gloves for each different table
Menus will also be written on A boards, chalkboards and available on the website
Areas of risk What are you already doing to control the risks?
What further action do you need to take to control the risks?
Who needs to carry out the action?
When is the action needed by?
Done
Table Food and Drink Service altered to reduce contact time with guests
Condiments and sauces offered with chips only, at time of placing order
Bar Service controls for the team
Team washes hands every 20 minutes. This is prompted by additional clocks behind the bar
Social distancing adhered to and markers on the bar floor
Team members have own sections on the bar that are sanitised thoroughly, especially when coming onto shift and when leaving
Glasswash & Cellar person rota to avoid cross-contamination
Areas of risk What are you already doing to control the risks?
What further action do you need to take to control the risks?
Who needs to carry out the action?
When is the action needed by?
Done
We have introduced a COVID aware shift prep sheet to remind bar team of distancing obligations, roles & responsibilities and other safety measures at start of every shift
Clearing tables All food items, including condiments, cleared away or disposed of after customer has vacated the table.
All packaging is to be disposable with a main bin point readily accessible to all in the centre of the venue
Customers are encouraged to dispose of their own used glasses and food containers into the trolleys situated in the centre of the venue
Areas of risk What are you already doing to control the risks?
What further action do you need to take to control the risks?
Who needs to carry out the action?
When is the action needed by?
Done
One table cleared at a time, with hands washed or gloves changed in between tasks
Sanitise hands/ change gloves after clearing any tableUsed/dirty items are kept separately from clean items.
Toilets Maximum allowance of two people in toilet at any one time to ensure safer distancing
Signs to advise closing toilet lid before flushing
Toilet checks implemented at least every hour, key touch points sanitised
Only paying customers permitted to use toilets
Areas of risk What are you already doing to control the risks?
What further action do you need to take to control the risks?
Who needs to carry out the action?
When is the action needed by?
Done
Guidance displayed on how to wash hands properly
Socially distanced waiting area for toilet queues, well sign-posted
Toilet doors are permanently propped open to reduce touch points required for entry
Divider installed into gents urinal. One cubicle in ladies blocked off
Kitchen Operations Disposable cutlery and food containers used
System in place for washing aprons
Areas of risk What are you already doing to control the risks?
What further action do you need to take to control the risks?
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When is the action needed by?
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Deliveries Deliveries sanitised and wiped down
Electronic delivery notes requested from suppliers where possible
Paying Card only payment where possible, contactless advised
Where cash used, team advised to thoroughly wash hands before and after
Heightened levels of disinfection, cleaning etc. on card machines and tills
Areas of risk What are you already doing to control the risks?
What further action do you need to take to control the risks?
Who needs to carry out the action?
When is the action needed by?
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Continuous Social distancing rules must be in place and all team made aware. Any guests who are continuously non-compliant to the requirements of our Covid secure environment will be politely asked to leave
Encourage good ventilation by keeping as many doors open as possible Heightened disinfection needs to be undertaken, at least every hour, to disinfect all frequently touched areas, such as bar surface, toilets, tables, chairs, counters tills, team areas, team toilets, card machines etc
Tables, chairs and other key touch points disinfected between guest visits
Areas of risk What are you already doing to control the risks?
What further action do you need to take to control the risks?
Who needs to carry out the action?
When is the action needed by?
Done
Only 1 member of the team permitted in the office at any one time
Disposables championed over reusables. Blue roll used instead of bar towels
All team temperature checked before coming onto shift
First Aid For minor injuries antiseptic wipes and plasters can be provided to the guest for them to treat themselves and minimise contact as much as possible
Masks must be worn at all times when required to provide treatment
Areas of risk What are you already doing to control the risks?
What further action do you need to take to control the risks?
Who needs to carry out the action?
When is the action needed by?
Done
More information on managing risk: www.hse.gov.uk/simple-health-safety/risk/
Published by the Health and Safety Executive 10/19
Team returning to work
Team will receive 2 training sessions and be re-inducted into the new operating style of the venue
Areas of risk What are you already doing to control the risks?
What further action do you need to take to control the risks?
Who needs to carry out the action?
When is the action needed by?
Done
