Special Measures Policy Coronavirus and Covid-19 This policy describes updated practices and procedures in order to reduce and avoid the opportunity for exposure of staff and our customers to the risks associated with Coronavirus. This risk assessment is an addition to our existing document and refers to deliveries and pop up takeaway units.


PROCEDURES

 Best practice procedures:
  • We are up to date with current advice form statutory bodies including NCASS who are disseminating guidance from other organisations.
  • A short version of this document should be displayed in our work area and delivery vehicle 
  • We have carried out a risk assessment and have taken appropriate action.
Service:
  • Customers are requested to avoid physical contact with our staff at all times.
  • Staff with, cold or flu like symptoms will be excluded from the business. Customers will be requested to keep a minimum distance of 1 metre from the unit and not to make contact with working surfaces, purchases will be placed where they can be picked up without interaction with the public. Any collection surfaces will be kept clean with regular sanitising throughout the trading period.
Personal hygiene and cleaning 
  • Staff will pay extra attention to all hygiene matters including additional handwashing and sanitising of equipment and surfaces.
  • Customers will be asked to place all rubbish in bin(s) provided and not to leave anything on our surfaces or drop items on the ground.
  •  Cups and disposables: 
  • Any reusable cups / plates will be thoroughly washed. 
  • There will be no self-help condiments provided.
  • Any plastic disposable items will be kept safely to ensure that they are not contaminated.
Cash handling:
  • We will encourage contactless and card payments at all times. Deliveries will  be paid by card payment via app only.
  • Where cash is used there will be an increased level of hand washing and sanitising before and after glove use.
  • Card machines requiring customer input will be sanitised between uses.
Delivery drivers:
  • Delivery drivers will santise hands after each delivery
  • Van drivers area will be sanitised after every shift
  • Van freezer box will be sanitised after every shift

RISK ASSESSMENT

GENERAL TRANSFER
  • Avoidance of touching the face, mouth and nose or direct skin contact with others
  • Frequent, thorough hand washing especially if contact with face, hands, nose or person to person skin contact.
TRANSFER BY MONEY
  • Delivery- only BACS payments before delivery
  • Street food stall If possible use contactless payment system. If not available use a dedicated member of staff to handle cash. 
  • Use gloves with thorough hand washing before putting on and after removal.
TRANSFER BY INFECTED STAFF
  • System to report suspected infection without attending workplace e.g. by phone/ email etc
  • Clear guidelines for staff exclusion based on current Government advice
  • Immediate exclusion if any member of staff shows signs of infection
  • Temporary closure of business to allow decontamination in accordance with current Public Health guidelines
  • Consider the risk of contamination of other members of staff and take appropriate action in accordance with Government guidelines.
TRANSFER BY CUSTOMER 
  • Skin to skin contact avoided
  • Social distancing i.e. separation distance in accordance with Government advice
  • Transfer by touch point
  • Increased sanitising regime for all touch points i.e. light switches, door handles etc.
  • Deliveries- no customer contact at all- all deliveries to be left at door and contact will be by phone only. Customer must be in to recieve order
TRANSFER BY SURFACES
  • Direct hand contact with food servery areas avoided
  • Frequent sanitizing of customer touch points e.g. sauces and condiments, cutlery containers.
TRANSFER BY EQUIPMENT 
  • Increased sanitising regime to include any touch points e.g. knife handles, can openers, chopping boards, fryer baskets, bain marie lids etc 
  • Use of disposable cloths/wipes at all times. 
TRAVEL
  • If there are 2 members of staff or more, they will need to travel separately, unless they are members of the same household, to maintain the required social distancing.

-Constant supervision by Responsible person
-Staff training in risk awareness, contamination transfer, avoidance and corrective actions.
-Retrain as necessary

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CLEANING AND DISINFECTION
  • Public areas where a symptomatic individual has passed through and spent minimal time, such as corridors, but which are not visibly contaminated with body fluids can be cleaned thoroughly as normal
  • All surfaces that the symptomatic person has come into contact with must be cleaned and disinfected, including: •
  • Objects which are visibly contaminated with body fluids.
  • All potentially contaminated high contact areas such as bathrooms, door handles, telephones, grab-rails in corridors and stairwells.
  • Use disposable cloths or paper roll and disposable mop heads to clean all hard surfaces, floors, chairs, door handles and sanitary fittings, following one of the options below-
  • Use either a combined detergent disinfectant solution at a dilution of 1,000 parts per million available chlorine or a household detergent followed by disinfection (1000 ppm av.cl.). Follow manufacturer’s instructions for dilution, application and contact times for all detergents and disinfectants or
  •  if an alternative disinfectant is used within the organisation, this should be checked and ensure that it is effective against enveloped viruses
  • Avoid creating splashes and spray when cleaning.
  • Any cloths and mop heads used must be disposed of and should be put into waste bags as outlined below. When items cannot be cleaned using detergents or laundered, for example, upholstered furniture and mattresses, steam cleaning should be used.
  • Any items that are heavily contaminated with body fluids and cannot be cleaned by washing should be disposed of.

LAUNDRY
  • Wash items in accordance with the manufacturer’s instructions. Use the warmest water setting and dry items completely. Dirty laundry that has been in contact with an unwell person can be washed with other people’s items
  • Do not shake dirty laundry, this minimises the possibility of dispersing the virus through the air
  • Clean and disinfect anything used for transporting laundry with your usual products, in line with the cleaning guidance above
WASTE
From possible cases and cleaning of areas where possible cases have been (including disposable cloths and tissues):
  • Should be put in a plastic rubbish bag and tied when full.
  • The plastic bag should then be placed in a second bin bag and tied.
  • It should be put in a suitable and secure place and marked for storage until the individual’s test results are known.
  • Waste should be stored safely and kept away from children.
  • You should not put your waste in communal waste areas until negative test results are known or the waste has been stored for at least 72 hours. •
  • if the individual tests negative, this can be put in with the normal waste.
  •  if the individual tests positive, then store it for at least 72 hours and put in with the normal waste. If storage for at least 72 hours is not appropriate, arrange for collection as a Category B infectious waste either by your local waste collection authority if they currently collect your waste, or otherwise by a specialist clinical waste contractor. They will supply you with orange clinical waste bags for you to place your bags into so the waste can be sent for appropriate treatment.