The Laughing Fish

COVID-19 RISK ASSESSMENT

 

The Laughing Fish

Station Road

Isfield

Uckfield

TN22 5XB

 

Latest revision no: 3

Date: September 10th 2020

 

(Updated to reflect new regulations from government)

 

Completed by: Andy Brooks

Employee representative: Jodie Hall

 

1. Hazard

 

Covid-19 is an illness that can affect your lungs and airways. Symptoms can be mild, moderate, severe, or fatal. It is transmitted from small droplets that are created when infected persons sneeze or cough. These can be directly transmitted to another person or a surface and then transferred if a person touches their eye, nose, or mouth.

 

This risk assessment has been carried out to address the risks of Covid-19 and to identify sensible measures to control those risks in the Laughing Fish.

 

The results of this risk assessment have been shared with each member of the team, and will be reviewed if the nature of the operation changes or if government Covid-19 advice changes.

 

2. People exposed

 

• Employees

• Customers

• Contractors/Visitors

 

• Vulnerable groups classified by the NHS as moderate risk. These are people who meet the criteria which make them eligible for the annual flu vaccine, for example, those aged 70 or over or who are pregnant.

• Extremely vulnerable groups classified by the NHS as high risk. They will have been informed by their GP that they are extremely vulnerable and will have received a letter confirming this.

 

Two of our employees have identified as being in the “vulnerable” group. As a result, they are not expected to work other than behind the bar, where the controls minimise exposure to third parties.

 

 

 

 

 

 

 

3. Control measures

 

3.1 Effective personal hygiene - Facilities and/or procedures put in place to enhance the implementation of effective handwashing practices by all employees

 

Wash hand basins are provided to ensure that hand washing can be achieved regularly by the team. Hand-washing for bar staff is available under the bar. Kitchen staff have a dedicated hand-wash sink in the kitchen. Additional hand-washing facilities have been provided in the sluice-room so that staff who do not need to go behind the bar or into the kitchen can also wash their hands without relying on access to the public handwash facilities in the toilets. Each hand-wash station has antibacterial soap, alcoholic hand-sanitiser, paper towels, and bins for discarded paper towels.

 

Personal alcoholic hand-sanitiser is also available for staff to supplement the dispensers already distributed around the pub.

 

Food is delivered to customers' tables by bar staff, and a requirement to sanitise their hands beforehand is in place, in addition to the regular hand-washing and sanitising already practised. Staff will serve and clear tables in such a way as to minimise contact (e.g. by placing plates for all customers at one end of the table and requesting customers to stack empty plates so that they can easily be cleared)

 

3.2 Social distancing – Procedures put in place to ensure appropriate social distancing is maintained between employees in their work space

 

Kitchen – Only staff working in the kitchen are allowed in the kitchen, with a normal complement of two staff possibly increasing to three if levels of business dictate. Social distancing of two meters can be maintained between staff at most times, but where this is not possible the period of exposure will be minimised.

 

Behind the Bar – Bar staff will remain behind the bar. Where it is necessary to have more than one person behind the bar staff will maintain distancing, and will work back to back or if necessary side by side, with increased regular surface and hand disinfecting. At the till/order point a perspex screen will protect staff and customers.

 

In and around public indoor areas – Social distancing will be facilitated by use of appropriate signage and floor markings. Indoor tables have been positioned so that they are two metres apart from each other and that seating layouts are wherever possible back- to-back between tables. Each table has a maximum designated number of seats, and no groups greater than six in number are being allowed. Designated entrances and exits and one-way routes around the bar have been created, and space created for safe queueing for customers ordering at the bar.

 

Toilets – Both female public toilets are single use. The central urinal in the gents has been closed and signage reminds customers of the need to maintain social distancing.

 

Outdoor areas – Tables have been positioned to be at least two-metres apart with signage

indicating maximum number of seats and a request not to move tables around. Requests for bookings for groups larger than six in number are not accepted.

 

 

 

 

3.3 Cleaning and disinfection – Changes to cleaning and disinfection procedures to ensure they are capable of controlling the potential spread of Covid-19.

 

A detailed cleaning checklist is drawn up to include unavoidable touch points such as door push-points and handles, keyboards and fridge handles, and, in the toilets, taps, cistern operating handles, soap dispensers, paper towel holders, toilet-roll holders and air-dryers. H2FA fast-acting disinfectant spray will be used alongside alcohol sanitising wipes. Till screens will be sanitised between operators and card machines after any contact by a customer. In addition to pre-opening cleaning additional cleaning will be carried out at the end of the lunchtime session and at the start of the evening session.

 

Pens will be for personal use by staff and will be kept in separate receptacles labelled with staff names to further avoid cross-contamination. All pens will also be regularly sanitised.

 

Indoor tables and chairs will be sanitised and wiped after each use and will be signed to indicate that they are ready for use.

 

Staff uniform tops are being provided and will be laundered daily at 60°C . Staff are instructed to change into a clean top each day after arriving for work.

 

Kitchen aprons, cloths, and tea towels are already laundered daily at 90°C and aprons changed between shifts.

 

The staff changing room/toilet allocated in the flat is included on the cleaning checklist.

 

3.4 Personal protective equipment

 

Face coverings are available for staff who choose to wear them, and if they do so they are trained to wash their hands thoroughly before putting on and removing, to avoid touching their face, to change the covering if it becomes damp and to launder coverings at least daily.

 

3.5 Workplace practices

 

3.5.1 Deliveries – Ensuring that delivery procedures minimise the potential spread of Covid-19

 

Where possible, deliveries will be taken outside the premises, as no dedicated delivery area exists. Where inside deliveries are unavoidable staff are trained to maintain social distancing and wash/sanitise their hands immediately after handling delivered goods.

 

3.5.2 Entering and leaving work – Procedures to ensure appropriate social distancing is maintained between customers and/or visitors

 

The size of our operation minimises the risk of congestion at entrances as staff arrive for or leave work.

 

Procedures for customers arriving and leaving are covered above. In addition, signage is displayed asking customers not to enter or to leave the premises if they are displaying symptoms of Covid-19.

 

 

 

3.5.3 Movement within work – Procedures to minimise contact between staff, visitors, and customers within the premises

 

Staff roles have been designed to minimise contact between separate areas (see 3.2 above). All staff have been reminded that the 1-metre+ social distancing rule is the base standard, and that where this is not possible they should work back to back first or side by side next and in these circumstances increase the frequency of hand-washing and sanitising.

 

When serving to tables staff will place and collect plates and glasses in a way which minimises contact.

 

Where customers who have finished their visit have a bill to pay we will endeavour to accept payment by card at a second machine to avoid them having to queue behind other customers who may be waiting to be served at the bar.

 

3.5.4 Communal areas – Procedures to ensure that appropriate social distancing is maintained between staff and customers

 

The designated staff changing room/toilet in the pub flat is single occupancy. Numbers of staff at any one time mean that a dedicated queuing area for this is not necessary.

 

Female and staff toilets are all single use, and the the central urinal in the gents toilet has been closed, supplemented by signage reminding them of the importance of social distancing.

 

3.5.5 Travelling to work – Procedures to ensure employees reduce the spread of Covid-19 travelling to and from work

 

Staff travelling by bus are required by existing law to wear face coverings.

Staff are required to change into work clothes after arriving for work.

Staff accepting lifts are recommended to sit behind, not alongside, the driver.

 

3.5.6 Managing visitors – Additional procedures to ensure that any essential visitors, for example contractors undertaking equipment repairs or service, do not present a risk of spreading Covid-19 to staff

 

Contractors and visitors will be expected to follow entrance and exit routes as indicated and all other control procedures outlined elsewhere in this risk assessment to protect staff and customers.

 

1. 1. 3.5.7 Home working

      3.5.8 Working away from the premises

 

(These sections are not relevant in respect of the Laughing Fish operation)

 

 

 

 

 

 

 

 

3.5.9 Managing the workforce Specific tasks where maintaining social distance between employees presents a challenge – additional measures

 

Staff are organised into three separate areas – kitchen, bar, and public/communal space and interaction between these minimised

Drop-off points are established for the passing of materials as well as plates/cutlery/crockery/glasses etc so that there is no need for direct hand contact between staff.

All staff are aware that they should not work if they feel unwell or have had contact with a symptomatic individual.

The Fire Risk Assessment has been re-visited to ensure that layout changes do not increase this risk.

 

3.6 Workplace procedures

 

3.6.1 Communication and training – Ensuring that all employees understand the measures needed to prevent the spread of Covid-19 whilst at work

 

All employees have read and understand the control measures detailed in this risk assessment and have signed section 5 of this document accordingly.

 

All employees have been trained in how to follow the procedures laid down.

 

Where any updates are made to this version of the risk assessment employees will be informed of new measures and asked to sign accordingly to confirm their understanding.

 

All employees have completed a Return to Work questionnaire to ensure they are fit to return to work.

 

All employees understand the symptoms of Covid-19 and the action they must take if they are in contact with anyone that has the symptoms.

 

3.6.2 Manual handling – Reviewing practices to take into account Covid-19 controls

 

Most practices, including the movement of beer barrels, can be carried out by one person alone. Where it is necessary to use two people to move equipment etc. staff are aware that this should be undertaken within social grouping wherever practical (e.g. kitchen staff working together).

 

Where staff do need to work closely to handle equipment they will minimise the length of time taken (whilst ensuring that safety is not compromised), and wash and sanitise their hands before and after handling equipment .

 

Staff will wash their hands immediately after handling delivered goods.

 

3.6.3 First Aid – Reviewing first-aid procedures to take into account Covid-19 controls

 

In addition to the normal use of disposable gloves when administering first aid, all staff will also be required to wear a face mask and face shield. These will be located with the usual First Aid materials in the sluice room.

 

 

 

3.6.4 Ventilation within the business – to minimise the potential spread of Covid-19

 

All doors and windows will be left open where possible, except where their closure forms part of the social distancing measures put in place, or when weather conditions dictate otherwise.

 

3.6.5 Common hand contact points – procedures for hand contact surfaces

 

Hand-sanitising stations for customer use are located at entrances and exits, within the building, and at the entrance to the garden

Menus are disposable after single use

Some condiment containers will be replaced with disposable sachets, but the most commonly-used condiments will be in containers which are sanitised between each use.

Regular hand contact points such as tills, PDQs, and kitchen equipment will be cleaned between users

 

 

3.7 Review and monitoring

 

This Risk Assessment will be updated at least yearly or sooner when the Government guidance changes or work practices change.

Monitoring of control measures will be undertaken throughout the day and recorded.

 

3.8 Dealing with Covid-19 in the workplace – procedures if an employee or visitor becomes unwell or displays symptoms at work

 

All employees that have been exposed to a symptomatic person must self-isolate for 14 days or take an appropriate Covid-19 test to establish if they are infected

All employees who test positive must self-isolate and follow the sickness procedure

Any employee who has been self-isolating or has completed a negative Covid-19 test must complete a Return to Work Questionnaire.

A non-contact infra-red thermometer is available and will be used when any person reports symptoms of illness.

 

 

 

4. Additional information and control measures

 

Staff have been trained to help customers follow the Social Distancing procedures (especially section 3.2) and to remind them of the need to follow them.

 

In particular, but not exclusively, this includes an instruction not to move tables together or to gather in groups greater than 6 people.