People involved in the provision of assistance to others should pay particular attention to sanitation measures immediately afterwards, including washing hands. If possible, you should consider publishing the results on your website (and we would expect all businesses with over 50 workers to do so). For many restaurants, pubs and bars, providing entertainment such as recorded music, live sports broadcasts, quizzes, live musicians or comedians are an important part of their business. It contains non- statutory guidance to take into account when complying with these existing obligations. Plates, cutlery and glasses should be handwashed in hot soapy water or washed with detergent in a dishwasher rated for disinfection. Encouraging drivers to stay in their vehicles where this does not compromise their safety and existing safe working practice, such as preventing drive-aways. Working with your local authority, landlord and neighbours to ensure designated waiting areas do not obstruct public spaces. Consider the mental health and wellbeing aspects of COVID-19 for yourself and others. For example, non-contact deliveries where the nature of the product allows for use of electronic pre-booking. These are often the most challenging areas to maintain social distancing and workers should be specifically reminded. Learning this, the supplier offered to discontinue the service and, in exchange, give the customer a 7 % per-gallon price reduction. If it is not possible to ensure working areas comply with social distancing guidelines (2m, or 1m with risk mitigation where 2m is not viable) then businesses should consider whether that activity needs to continue for the business to operate, and if so take all mitigating actions possible to reduce the risk of transmission. If individuals cannot work from home, then they should not attend work. In addition to these duties, there are regulations to deal with particular hazards and for industries where hazards are particularly high. Awareness and focus on the importance of mental health at times of uncertainty. Face-to-face meetings should be minimised and replaced with virtual meetings where possible. Encouraging use of online ticketing and online or contactless payments for entertainment where possible. This will ensure that the correct contact point for outbreak management is identified in advance of any outbreak. Businesses will not be required to provide face coverings for their customers. Not allowing customers to consume food or drink on the premises, in both indoor and outdoor settings, unless they are seated. If appropriate, the government has powers under schedule 22 of the Coronavirus Act 2020 to close venues hosting large gatherings or prohibit certain events (or types of event) from taking place. Employers have responsibilities for the health and safety of their employees and any visitors to their premises such as customers, suppliers and the general public. Drivers are responsible for their own traffic citations.Employees still need to obey the law when driving any car. For areas where regular meetings take place, using floor signage to help people maintain social distancing. To help us improve GOV.UK, we’d like to know more about your visit today. This will enable employers to mitigate and manage the potential risks posed by COVID-19 for their employees and their businesses. Reducing maximum occupancy for lifts, providing hand sanitiser for the operation of lifts and encouraging use of stairs wherever possible. You should do this by displaying a notification in a prominent place in your business and on your website, if you have one. Generally speaking, you’re usually responsible for drains inside the boundaries of your property, while the sewerage company is responsible for lateral drains, which are usually outside of property boundaries, and sewers.Although most sewers are now publicly owned, there are still some private or … Washing hands before handling plates and cutlery. If businesses have taken steps to create a physical barrier or screen between workers and members of the public then staff behind the barrier or screen will not be required to wear a face covering. Objective: To minimise the risk of transmission and protect the health of customers and visitors in restaurants, pubs, bars and takeaway venues. Any PPE provided must fit properly. Applies to: England (see guidance for Wales, Scotland, and Northern Ireland). Wash your hands often with soap and water for 20 seconds. It is essential that you take steps to enable your staff to comply with the requirements of this service. Minimise self-serving options for food and drink. They will also provide advice on infection prevention and control, cleaning, and any further control measures required. For example, using some car parks and existing outdoor services areas, excluding disabled car parking bays. If a company stop-tap has been fi… Frequent cleaning of objects and surfaces that are touched regularly including counters, tills, and making sure there are adequate disposal arrangements for cleaning products. By law, staff and customers of venues that provide food and drink will be required to wear a face covering, unless they have an exemption. Please be mindful that the wearing of a face covering may inhibit communication with people who rely on lip reading, facial expressions and clear sound. This guidance does not supersede any legal obligations relating to health and safety, entertainment licensing and regulations, employment or equalities and it is important that as a business or an employer you continue to comply with your existing obligations, including those relating to individuals with protected characteristics. Washing hands after handling customer items and before moving onto another task. Requesting staff change into work uniforms on site using appropriate facilities/changing areas, where social distancing and hygiene guidelines can be met. Objective: To maintain social-distancing and avoid surface transmission when goods enter and leave the site, especially in high volume situations, for example, distribution centres, despatch areas. Depending on the nature of your business, your supply chain may be quite complex and include not only those suppliers that you deal with every day, but also those that supply your suppliers and with whom you may not have a direct relationship. Cleaning should also be scheduled around zones and cohort lines. Employers are expected to respond to any advice or notices issued by enforcing authorities rapidly and are required to do so within any timescales imposed by the enforcing authorities. For example, this could include employers not taking appropriate action to ensure social distancing where possible. Eight steps to protect yourself, your staff and your customers during coronavirus. Setting clear use and cleaning guidance for toilets, with increased frequency of cleaning in line with usage. For organisations who conduct physical searches of people, considering how to ensure safety of those conducting searches while maintaining security standards. Businesses operating a service where food and drink is taken off the premises immediately, including businesses operating on a takeaway basis under the national lockdown, are not required to comply with these requirements. Find out more about the national lockdown and what you can and cannot do. When considering how to apply this guidance, take into account agency workers, contractors and other people, as well as your employees. Properly done, a customer seeking help will not only feel that she or he has been treated well but will be more favorably disposed towards buying products and/or services from your business. Looking at how people move through the venue and how you could adjust this to reduce congestion and contact between customers, for example, queue management or one-way flow, where possible. For example, maintaining pedestrian and parking access for disabled customers. For people who work in one place, for example waiter captains or cashiers, working areas should allow them to maintain social distancing from one another as well as the public. Consider use of CCTV as an aid to assist with monitoring compliance with social distancing and hygiene measures, including in communal areas outside the main workspace. As a result of these donations, the company brands itself as socially responsible and charitable, which ultimately attracts customers who are motivated by socially responsible … There is separate guidance on keeping a record of staff shift patterns. This does not apply to fire doors. Providing only disposable condiments or cleaning non- disposable condiment containers after each use. Objective: To help everyone keep good hygiene through the working day. "Customers have told us that they want to have to ask for a straw," the company's UK CEO Paul Pomroy said last year. Although it is very unlikely that COVID-19 is transmitted through food or food packaging, as a matter of good hygiene practice your staff should wash their hands frequently with soap and water for at least 20 seconds. They should arrange to have a test by visiting testing or contacting NHS 119 by telephone if they do not have internet access. Providing clear guidance on social distancing and hygiene to people on arrival, for example, signage, visual aids and before arrival, such as by phone, on the website or by email. Where permitted to open, reconfiguring indoor and outdoor seating and tables to maintain social distancing guidelines (2m, or 1m with risk mitigation where 2m is not viable) between customers of different households or support bubbles. Addition of information on the national lockdown. For example, having dedicated staff to encourage social distancing or to manage security. Clean any dirty surfaces using soap and water first, then use disinfectant. Enable people in the same party who do not live together to remain a safe distance apart. Communication pipes carry water between the water mains and the boundary of private property. Employers also providing entertainment may wish to refer to guidance published by the Department of Media, Culture and Sport. From 6 January, a national lockdown applies in all of England. You will be provided with information about the outbreak management process, which will help you to implement control measures, assist with communications to staff, and reinforce prevention messages. Where possible, shared transport should be avoided, but if unavoidable: Consider staggering shift starting times to minimise crowding at entry points. During the current period of national lockdown, the government has ordered certain businesses and venues to close or restrict how they provide goods and services. Encouraging workers to remind customers to follow social distancing advice and clean their hands regularly. Find your local PHE health protection team. Using remote working tools to avoid in-person meetings. If the For example, increasing outdoor seating or outdoor points of service such as stalls. Remind your customers to wear face coverings in any indoor space or where required to do so by law, for instance using signage. Following government guidance on managing food preparation and food service areas. Employers and managers should conduct a COVID-19 workplace risk assessment and prepare and keep updated a business continuity plan. It’s important for the manager to know immediately of your injury and its cause. Staggering break times to reduce pressure on break rooms or places to eat and ensuring social distancing is maintained in staff break rooms. Using markings to guide staff coming into or leaving the building. Employers are expected to join with the UK’s fight against COVID-19 by working with the government and their sector bodies to protect their workers and the public. There are three different types of water pipes. Share it with all your staff. Where we have identified any third party copyright information you will need to obtain permission from the copyright holders concerned. Objective: When permitted to open, to manage interactions at the venue resulting from service of food and drink in indoor and outdoor services areas. Further mitigating actions include: – further increasing the frequency of hand washing and surface cleaning– keeping the activity time involved as short as possible – using screens or barriers to separate people from each other – using back-to-back or side-to-side working (rather than face-to-face) whenever possible – reducing the number of people each person has contact with by using ‘fixed teams or partnering’ (so each person works with only a few others). Request an accessible format. Reducing congestion, for example by having more entry points to the workplace. 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