Covid-19 secure risk assessment
|Covid-19 secure risk assessment||Done||Notes|
Has the business COVID-19 risk assessment been reviewed?Has refresher training been undertaken for all staff?
Lateral Flow Testing (LFT)
|Lateral Flow Testing (LFT)||Done||Notes|
|Businesses are being urged to undertake LFT with staff. Find more information.|
Collecting customer information and data gathering
Collecting customer information/data gathering:
It is mandatory for hospitality businesses to help the NHS ‘Test and Trace’ service by providing a record of customers and staff when asked to do so. As such, you must hold a temporary record of your customers and visitors for 21 days.
You are also required to:
Think about data protection with any system set up.
You are required to take reasonable steps to decline entry to people who refuse to provide their details in one of the methods.
Is there signage to remind customers they must wear face coverings when indoors? Face coverings must always be worn indoors and only removed for eating and drinking.
Has it been highlighted to staff that face coverings must be worn when indoors in customer areas? A visor is not classed as a face covering.
Booking and queuing system
|Booking and queuing system||Done||Notes|
Does the business have a socially distanced queuing system in place?
It is advised to have a booking system in place for seated customers.
Are there hand gels in all appropriate places of the business?
Are routine checks undertaken to ensure the dispensers are full?
Is the seating Socially Distanced?
When people sit down they should be 2 metres apart. If they are less than 2 metres then further controls need to be in place.
There is more information on the Covid-safe layout of customer seating poster.
If seating is less than 1 metre for example fixed back to back booth seating, then a physical barrier must be in place.
Businesses that serve alcohol for consumption on the premises must make sure:
Does the business have procedures in place to undertake table service?
Are staff able to socially distance from customers whilst taking orders/serving food?
Businesses that do not serve alcohol for consumption on the premises, must takes all reasonable steps to ensure that the customer remains seated whilst consuming the food or drink on the premises.
Are access routes to the WC marked out and managed?
How is toilet queue managed safely?
Aadequate ventilation in the WC and on route to the WC?
Hot water, soap and paper towel?
Increased cleaning frequency?
Records of checks and cleaning kept?
Signage for person limits?
Hand gel near WC?
It is critical that you have good ventilation now that people can sit indoors as the risk of COVID transmission is greater in poorly ventilated areas.
Do you have good ventilation in all staff and customer areas?
Are doors and windows propped open?
Do you carry out regular purging of rooms throughout the day - fully open all windows and doors to assist air change.
Air conditioning and ventilation units often re-circulate inside air and don’t draw in air from the outside - they can be used if there is a supply of outdoor air, for example windows and doors left open.
Fans can be used in well ventilated areas but should not be used in poorly ventilated areas.
Social distancing controls in place in all staff areas?
Are staff working in fixed teams?
Is there a provision of good ventilation in all staff areas (see above)?
Do staff have easy access to hot water, soap, paper towel to wash their hands?
Do you have hand washing reminder signs for the staff?
Procedures in place for hand hygiene when handling plates/cutlery etc?
Are hand contact points being regularly cleaned/disinfected?
Is there a procedure in place to ensure tables are safely cleared and cleaned in between customers?
Has the cleaning of menus and condiments in between customers been highlighted? NB: cutlery/condiments/menus etc should not be left out on tables or in customer areas.
Is there an updated/visible cleaning rota in place for staff?
Bad weather plans
|Bad weather plans||Done||Notes|
Do you have a plan in place if the weather turns bad?
For example, if it starts raining and you have a number of people sat outside trying to come indoors.
Take away service
|Take away service||Done||Notes|
If undertaking a takeaway service, are queuing and waiting customers socially distanced from seated customers?Where possible serve customers from a hatch/your doorway and prevent people from entering your business
Covid-19 positive cases
|Covid-19 positive cases||Done||Notes|
Does the business have procedures in place for if you are informed about COVID-19 positive cases in connection with your business?
Your procedures should include:
If you have more questions or queries about Covid safety in the work place please email Brighton & Hove City Council Covid Information Team: Covid.Information@brighton-hove.gov.uk.