COVID-19 Compliant Policy

Guests

  1. We have carried out a Covid-19 risk assessment and shared the results with the people who work for us.
  2. We have a cleaning, hand washing and hygiene procedure in line with guidance.
    1. We have installed auto hand gel sanitising dispensers at all entrances into the building and in cloakroom areas.
    2. We encourage all guests and staff who use the cloakrooms to wash their hands.
    3. All Tables and chairs are sanitised with Vanoquat EN14476 compliant in between guest use.
    4. Crockery, cutlery and glassware are washed at 600C or over
    5. All staff to wear gloves during service.
    6. Hygiene signage visible in all areas.
  3. We have taken all reasonable steps to maintain a 2 metre distance where possible.
    1. Inside tables are laid out to allow at 2 metre spacing
    2. Outside tables are spaced between 1-2 metres apart.
    3. We have introduced a staggered booking only policy.
    4. Floor and wall signage have been installed to notify our guests of the distancing rules.
    5. We operate a ‘Please wait to be seated’ procedure hosted by the front of house team & a socially distancing queuing policy.
    6. An customer ordering procedure has been introduced for food and drink via a smart phone
    7. Our staff will provide table service only. A tray will be delivered with food and drinks to the end of the table.
    8. Staff will remain at distance when serving and taking card payments where possible – we now  operate a cashless payment policy.
    9. We operate a one in one out policy for cloakroom use.
    10. We ask that all children are kept seated during your visit.

Covid Risk Assessment

DAILY CLEANING BRIEF

Teams are instructed to wash their hands frequently throughout the day for 20 seconds using soap and hot water.
Team must wash hands:
Before starting work
Before handling cooked or ready-to-eat food
After handling or preparing raw food
After handling waste
After cleaning duties
After using the toilet
After blowing their nose, sneezing, coughing or touching their hair or face
After eating, drinking or smoking
After handling cash
After touching items that guests or other team members have touched

Hand washing technique posters displayed in hand wash areas.
No mobile phones to be carried while on shift.
Adequate levels of hand washing facilities, soap, hot water and paper towels are maintained.
Anti-bac gel is available to staff who are to use as a secondary control measure, however, not to replace basic hand washing.
Automatic Handsfree sanitising gel is provided throughout premises such as at entrances to premises and in high footfall areas.
Visitors are to be instructed to follow hand washing process.
Team members are provided with disposable masks. As per PHE guidelines, the use of masks is not mandatory but could be used if team so wish or where close proximity to guests or colleagues, for a longer duration, cannot be avoided. The evidence suggests that wearing a face covering does not protect the wearer, but it may protect others if you are infected but have not developed symptoms.
We will support staff in using face coverings safely if they choose to wear one and advise them to:
Wash their hands thoroughly with soap and water for 20 seconds or use hand sanitiser before putting a face covering on, and after removing it.
When wearing a face covering, avoid touching their face or face covering, as they could contaminate them with germs from their hands.
Change their face covering if it becomes damp or if you’ve touched it. Continue to wash hands regularly. Change and wash their face covering daily.
If the material is washable, wash in line with manufacturer’s instructions and in line with uniform guidance above. If it’s not washable, dispose of it carefully in usual waste.
Practise social distancing wherever possible.
If you Identify as Clinically vulnerable or Clinically Extremely vulnerable. Remain on furlough, and ask to have individual return to work risk assessments.

CROSS CONTAMINATION ON SURFACES

a) Handwashing frequently, for 20 seconds and as listed above required.
b) Read enhanced cleaning and hygiene practices and site-specific Risk Assessment and site deep clean before starting work- See FORM A
High frequency touch point cleaning list to be initialled every 2-hour period.
Team to use enhanced cleaning procedures and ensure that the enhanced cleaning standards are maintained.
Frequently used touch points sanitised at least every 2 hours with a focus on identified touch points (door handles, toilet handles, taps and door locks, hand towel dispensers, shared touch screens, shared phones).
If you are cleaning after a known or suspect case of Covid- speak with your manager and follow the Government advice

https://www.gov.uk/government/publications/covid-19-decontamination-in-non-healthcare-settings/covid-19-decontamination-in-non-healthcare-settings

Follow COSHH training paying attention to product instructions and contact times.
Minimise equipment sharing (phones, screens, kitchen equipment, desks). Sanitise between each use.
Staff rooms and staff toilets to be cleaned after every use with sanitiser, by the user.
Tables cleaned after each use.
Teams to wear only approved chemicals while carrying out cleaning activities.
Teams will wear appropriate PPE in line with COSSH RA while carrying out cleaning activities to protect skin from the cleaning chemicals.
Site cleaning schedule to be in place and shared with all.
Teams must wash or dispose of PPE after each cleaning task.
Cutlery cleaned at 60oC before use and brought to table in a clean container with napkins.
Uniforms to be washed at 60 degrees C or above.
Only disposable cleaning cloths to be used.
Drinking straws and bar napkins to be stored away from guests.
Salt and pepper replaced with sachets- unused sachets to be discarded from table. Paper ramekins to be used for sauces upon request. Do not use sauce bottles.
When serving drinks, glasses to be held by the bottom half of the glass when being passed to guests.
No off duty social gathering at site – once work is finished, team must vacate and not re-enter site or kitchen.
Doors (except fire doors) to be propped open where possible to reduce hand contact points and provide air circulation. If you need kitchen windows open, you will need fly screens to be fitted.
Hotel rooms – See separate hotel bedroom briefing.

CONTACT CONTROL

Teams working should maintain social distancing where possible including reducing close proximity duration. Masks are provided for use if preferred but are not mandatory.
Shift brief before every shift and should include regular reminders of requirements and feedback on compliance.
Teams receiving deliveries (from suppliers) should maintain social distancing and reduce close proximity duration. No signatures should be given and where possible, suppliers will be asked to record deliveries digitally.
Team must complete Covid training and have enhanced Health & safety training.
Floor markings and signage in place for the control and flow of guests entering and leaving premises where possible or required. Guests will be familiar with social distancing but should be monitored and coached if required.
Teams on break or taking part in team briefings should maintain social distancing.
Team must wear appropriate PPE as instructed while carrying out work activities e.g. cellar clean, beer line cleaning, decarbonizer- as before Covid.
Where social distancing is not possible at the recommended distance (for example while on the cookline and working within the site and passing pinch-points) staff should avoid facing one another (side by side /back to back working where possible) and follow the give way guidance to colleagues, close proximity duration should be minimised. You may wish to wear a face covering.
The number of team working should be kept to a minimum to enable distancing, this will require changes to menus and floor section sizes.
Stagger start and finish times for team rotas.
You may want to dedicate a team entrance and or exit to the building.
Team will be scheduled, where possible in ‘fixed bubble teams or by partnering’ (so each person works with only a few others) this works well where people live together.
Monitor PHE advice daily with regard to distancing.
Create guest space by “reserving out of use” tables to create space between tables being used.
Chairs may be removed if required but we would expect guests to respect signage in most instances.
NO CASH
Host to control guest flow to agreed capacity and to outline, in a sensible way, the changes made and for guests to use hand gel on entry. The need for a host may reduce in sites that do not operate with one usually, but we require one for the opening 4 weeks- This can be the manager on shift.
Booking availability to be reduced as per your new table layout in line with social distancing guidelines.
Garden capacity to be reduced to agreed capacity in line with social distancing guidelines.
Table service ONLY for food and drink orders.
Gardens -service style and precautions should be as inside, create space, number tables, service to table, signage with instructions / requests on how to behave and social distance. Consider whether an entrance that is not through the pub can be controlled in a safe manner. A team presence at all times in gardens to monitor guest behaviour.
Walk in for garden – full service only. No bar service.
Appropriate signage to be used to mark any changes to flow that are required – for example, changing an exit.
Toilets should be made ‘one in, one out’ and this should be managed by the MP.
Guest to be encouraged to pre-book via social media and website. Walk ins will only be accepted if there is a table and within the government guidelines r.e. Households
All guests will be immediately be taken to table and explained our new service steps.
Guests arriving early will be in a designated area or be required to wait outside with social distancing.
An ordering solution will be available when ordering from table, with payment made the same way.
Social distancing to be maintained during service, the placing of drinks and food to be the shortest duration possible. To a single point on the table, no service to individuals.
Restrict number of bookings to ensure there is time to clean and implement control measures
Team members will a temperature measure taken using a remote probe at the start of every shift.
Maintain distancing when accepting deliveries and a specific area that is managed. Use own pens for signing if this is required
Pinch points within the pub will be hosted and managed; notices advising guest of social distancing.
Storage areas, cellars, offices are to have social distancing maintained with awareness not to enter if occupied.
Signage to be available.
Staff laundry to be well managed to avoid additional touching – no hugging of laundry bags when moving them.
Toilet roll dispensers to be fitted in toilets.
Telephone use Computer / laptops / tablets – Sanitise after every use.