Keeping COVID Secure Risk Assessment Nina Clough Senior Environmental Health Practitioner
What you can do from 4 July • Pubs/Cafes/Restaurants/Hotels/B&B’s/Campsites can all re -open (some areas still need to remain closed) • You can meet in groups of up to two households (your support bubble counts as one household) in any location - public or private, indoors or outdoors. You do not always have to meet with the same household - you can meet with different households at different times. • When you are outside you can continue to meet in groups of up to six people from different households, following social distancing guidelines • Stay overnight away from your home with your own household or support bubble, or with members of one other household • It will be against the law to gather in groups larger than 30 people, except for a limited set of circumstances to be set out in law (not yet defined) • Business need to assess and manage the risks of COVID-19 through Risk Assessment
Legal Requirements • Health and Safety at Work etc. Act 1974 • The Health Protection (Coronavirus) Regulations 2020 • Businesses to be COVID Secure and Risk Assess (business decision to open)
How do I Risk Assess? • Each business is different – one size does not fit all • Guidelines are permissive and flexible • There are no prescriptive controls or solutions • There will be different approaches depending on the business • Less than 5 employees? Part of and in addition to your existing health and safety risk assessment Risk assessment active document and will need ongoing review as the premises open, public behaviour, observe if controls being implemented.
Routes of transmission • What is the Hazard – COVID 19 • Think how is COVID 19 transmitted? • Directly inhaled – droplets or aerosol • Contamination from surfaces, to hand, to face • Has been found in faeces (not considered to be a route of transmission but showing a presence of virus) • Contamination to hands then spread to other surfaces • Air conditioning and ventilation
The main controls • Elimination – symptomatic or people been requested to isolate to stay away from business • Social distancing measures • Disinfecting hand contact surfaces • Hand washing and hand sanitizer use at key points/moments • Not touching eyes, mouth or nose with contaminated hands/gloves • Sneezing and coughing etiquette • Ventilation
So… how do I risk assess? Consider everyone who uses the premises: • Customers • Contractors • Staff • Visitors • Cleaners • Delivery drivers Assess what they do and areas they access
How do I risk assess? • Example COVID Risk Assessment put on HSE site – yesterday https://www.hse.gov.uk/coronavirus/assets/docs/risk-assessment.pdf
Useful links and guidance • UK Hospitality guidance https://www.ukhospitality.org.uk/page/UKHospita lityGuidanceforHospitality • Annex 1 has an example risk assessment format
Useful links and guidance • https://www.gov.uk/guidance/working-safely- during-coronavirus-covid-19/5-steps-to-working- safely • and a number of sector specific guidance documents with suggested control measures
Social distancing • Business to determine maximum capacity (groups max 30, 2 households indoors or 6 outdoors) • “where social distancing can not be maintained due to venue design, sufficient mitigation strategies should be designed and implemented” • Time of exposure • Sitting back to back • Use of screens • PPE
Use of PPE • Current guidance states that the use of additional PPE beyond what you usually wear is not beneficial • Some staff may want to wear face masks/coverings • Gloves do not replace hand washing – hand washing is still one of the most effective control measures • Consider Hierarchy of Hazard Control
Hierarchy of control
Control measures • No shared condiments • Menus – laminated, disposable, chalk board • Order points – app, screened till point, table service • Disposable plates, cutlery? • Table cloths? • Cleaning of rooms/changing bedding • Keep information on who has visited your premises for 21 days – test and trace purposes
What next? • Consult with staff • Document • Advice from LA or Trade Associations • Brief Staff • Communicate with customers prior to arrival • Additional signage • Access/egress – one way system? • Review Risk Assessment
Consumer Confidence • https://assets.publishing.service.gov.uk/media/5e b963fcd3bf7f5d39550303/staying-covid-19- secure-accessible.pdf
Examples of social distancing measures
Examples of social distancing measures
Examples of social distancing measures
Examples of social distancing measures
Examples of social distancing measures
Examples of social distancing measures
Examples of social distancing measures
Other considerations • Noise (introduction of outdoor space) • Dispersal from premises • Policing the customers (maintain social distancing, prevent queuing, large groups) Further considerations: • Food Safety (dates of foods) • Pest control • Allergens (minimal customer interaction) • Health and Safety (electrical, legionella) • Licensing (altered hours, outdoor use)
www.iwight.com
Infection Control Plan Test and Trace Rachel Briscoe Team Manager
Test and Trace • The NHS Test and Trace service will play an important role in identifying and containing any future outbreaks of coronavirus (COVID-19). It will save lives, help us to protect the Island and our local healthcare system as we move out of lockdown. • The more rapidly people who may have been at risk of infection can be identified the more effectively we can reduce the spread of the virus and maintain transmission at low levels. • By working together and playing our part, we can all help to keep our friends, families, communities and our Island safe • Further information on the NHS test and trace service can be found on the GOV.UK website - Test and trace how it works.
Test and Trace • The following information should be collected by the venue, where possible: • staff – the names of staff who work at the premises – a contact phone number for each member of staff – the dates and times that staff are at work • customers and visitors – the name of the customer or visitor. If there is more than one person, then you can record the name of the ‘lead member’ of the group and the number of people in the group – a contact phone number for each customer or visitor, or for the lead member of a group of people – date of visit, arrival time and, where possible, departure time – if a customer will interact with only one member of staff (e.g. a hairdresser), the name of the assigned staff member should be recorded alongside the name of the customer • https://www.gov.uk/guidance/maintaining-records-of-staff-customers-and-visitors-to- support-nhs-test-and-trace
Regulatory Services Team • Risk Assessment and having COVID Secure business is just a part of the Islands infection control plan. • Government guidance are not legal standards, but should be used to guidance and assist business decisions and safe systems of operation. • Remember, human behaviour will play a significant role in achieving a safe working environment, therefore training, instruction and supervision play an important role. Review Assessments. • The team will be responding to complaints and undertaking interventions with businesses. • Organisations that have failed or refused to consider the risk or implement any measures are more likely to be subject to enforcement action.
Regulatory Services Team • Outbreak management the other element to a success on the Island. • COVID-19 is still here and all your Risk Assessments and the us all ‘staying alert’ and being responsible will not eliminate the risk but should reduce it. • Do need to consider what to do if a member of staff is reported as COVID-19 positive. Support package of information being created for businesses. • Public Health England, Public Health and Environmental Health work (HSE) together on outbreaks.
Sources of advice • Isle of Wight Councils Webpage https://www.iow.gov.uk/Residents/Environment-Planning-and- Waste/Environmental-Health/Food-Safety-and- Standards/Regulatory-Services-COVID-19-Business-Advice • Includes frequently asked questions – which are being updated and a pack is being created to assist businesses. • https://www.gov.uk/guidance/working-safely-during- coronavirus-covid-19 • Contact us: eh@iow.gov.uk 01983 823000
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