We have followed government and industry COVID-19 guidelines, have a Risk Assessment in place, see below, a process to maintain cleanliness and aid social distancing, and have been awarded the Visit England Industry Standard -
We're Good to Go.......
Risk Assessment Covid 19
Our core aim is to ensure our staff and our customers are safe in our business, and this is done in consultation with employees.
SARS-CoV-2 is a respiratory virus that can invade a host via the respiratory route or via hand to eye / mouth / nose contact, causing the disease COVID-19.
People who appear healthy may be carrying and shedding the virus, which can be passed on either directly or indirectly to others. This means we need to assume that anyone could be carrying the virus.
How the hazard can cause harm – the risks and routes of transmission
- Direct contact to face – eyes, nose from droplets or aerosols spraying from an infected person onto another person who is in close contact.
- Contamination via droplets from sneezing and coughing landing on surfaces and then transferring via hands on to eyes and nose and mouth. Other means of secretions getting on to surfaces could be from infected people touching their eyes, nose and mouth and then touching surfaces with contaminated hands.
- Contaminated hands of infected people can transfer the virus directly to others (e.g. handshakes) or on to hand contact surfaces which can be picked up by other people’s hands and transferred to their eyes, nose or mouth
- Possible transmission from faeces to hands and then directly or indirectly to the body via hands and hand contact surface transfer.
The main controls are:
- Social distancing in accordance with government guidelines (see below)
- Disinfecting hand contact surfaces
- Hand washing and hand sanitiser use at key moments
- Not touching eyes, mouth or nose with contaminated fingers (if used)
The controls set out in this document will be specific for this operation, taking into account how the business operates, and how customers and staff use the premises and interact.
As of 4 July, social distancing guidance from HM Government, risk of transmission is small at 2m and where possible, you should maintain 2m distance. If it is not possible to keep 2m distance, reduce the risk to yourself and others at 1m by taking suitable precautions:
- Limit the number of people or households that you come into contact with
- Sit / stand side by side or behind other people, rather than facing them
- Meet people outdoors, rather than indoors
- Keep interactions brief
- Wear a face covering on public transport, in shops or crowded indoor environments
- Increase ventilation • Avoid loud talking or singing with others
- 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. However, it remains the case - even inside someone’s home - that you should socially distance from anyone not in your household or bubble.
- When you are outside you can continue to meet in groups of up to six people from different households, following social distancing guidelines
- Those who have been able to form a support bubble (i.e. those in single adult households) can continue to have close contact as if they live with the other people in the bubble, but you should not change who you have formed a support bubble with
- You can stay overnight away from your home with your own household or support bubble, or with members of one other household (where you need to keep social distancing)
Prerequitsites - Controls at The Wensleydale Hotel
- Back to work (fitness to work) policy, all staff will have a return to work conversation. We do not currently employ any extremely vulnerable individuals.
- Disinfection, high touch points identified and cleaned more frequently.
- Hand hygiene, handwashing or sanitising every 30 minutes or before and after contact with guests, before handling or eating food, & after blowing noses, coughing or sneezing or going to the toilet.
- Social distancing goal, 2 metres where possible, 1metre where additional protocols in place
- Menu operation and adaptation, single use or wipeable menus, booking slots for service.
- First aid kits available in the reception and in the kitchen, where it is necessary to provide First Aid at close quarters PPE will be available, and where this is not possible a doctor/ambulance will be called.
- When staff feel unwell, assessment and isolation where necessary.
- Smoking or vaping, outside only observing social distance.
- Number of staff at work 7-10
- Customer capacity - 30 in hotel accommodation & 30 in restaurant/on terrace
Customer journey - Controls at The Wensleydale Hotel
- Pre-booking, hotel guests will be pre booked and communication will be sent out about our Covid-19 policy & procedures including medical & pharmacy services in the area.
- Arrival, signage to observe social distance & procedure for entry.
- Entering the business, hand sanitiser at the entrance for all customers, and other stations around the public areas.
- One way queuing system indoors, numbers limited to observe social distance until guests can be seated or checked in. Encourage guests to contact staff using the telephone where face to face is not necessary.
- Check in & check out, prior to arrival guests will be asked to register their personal details to reduce the time at reception for check in and check out. Keys to be kept by guests for the duration of their stay and disinfected between guests. A drop box for keys on check out to avoid hand to hand contact. A screen between guests and staff. Staggered arrival and departure times where necessary.
- Walking to table either inside or outside, observe social distance, signage.
- Ordering food and drinks, single use menus. All orders taken at the table. Take name, email & telephone for all customers who are not hotel guests on Open Table which is GDPR compliant, or guest book to be filled in by staff.
- Bar Service, no service. Request customers sit at tables & await service.
- Food and Drinks Service & clearing the table, observe social distance, all items delivered to a side table & the guest will take them once the staff member has moved away.
- Going to the toilet, observe social distance, signage to remind guests about hand washing.
- Paying for food & drinks, pay at the bar or table using contactless, staff to stand back to observe social distance.
- Moving about the hotel, observe social distance on stairs & corridors. Use ‘passing places’ on stairs and corridors by retreating into adjacent corridors to give way. Doors will be left open where possible (excluding fire doors). Guests are encouraged to wear masks on communal corridors.
- Leaving the business, observe social distance, signage to exit via Restaurant.
- Record of customers, we will keep a record of all customers and visitors for 21 days in case they need to be contacted by ‘Contact & Trace’.
Staff journey - controls at The Wensleydale Hotel
- Before returning to work, check health status, and if there are any symptoms advise The Manager on duty as soon as possible.
- Training, on Risk Assessment & issue guidance on new policies and procedures, check understanding of good hygiene as a vital element in reducing transmission of C-19.
- A general commitment to hygiene including transmission threats outside of the workplace, infection and quarantine guidelines and actions to reduce risk of infection at home.
- Pre-arrival, check health status, temperature check at home?
- Hand washing/sanitising, at the start of every shift and every 60 minutes, before handling or eating food, & after blowing noses, coughing or sneezing or going to the toilet. Use NHS guidance on hand washing and hygiene https://www.nhs.uk/live-well/healthy-body/best-way-to-wash-your-hands/
- Arrival, wash or sanitise hands, temperature check & record.
- Uniform change, uniform should be washed at the hottest setting according to manufacturers instructions & changed after every shift.
- Throughout shift, maintain social distance and observe side by side or back to back working.
- Kitchen Staff, observe social distance, use drop off table for wash up area, staff working side by side or back to back but not face to face, one person at a time in walk in fridge, wash up area.
- Work stations, avoid sharing work stations where possible, and reduce the number of people each person has contact with by using ‘fixed teams or partnering’.
- Moving about the hotel, observe social distance, one-way traffic where possible.
- Staff breaks and meals, observe social distance, meals at restaurant tables 10 & 11, clean staff areas before and after use e.g. tables, chairs.
- Contact with guests, no hand to hand passing of items, plates, glasses - everything should be put down to have contactless delivery. Keeping the activity time involved as short as possible.
- Check in & check out / reception desk, observe social distance, use hand sanitser/wash hands after every guest contact, all contact observing contactless delivery. Regular cleaning of contact points - keyboard, mouse, telephone, photocopier.
- Taking orders, observe social distance.
- Taking payments, all payments with contactless credit card where possible, if chip and pin need to be used then the credit card machine should be put down and the member of staff stands away until the guest has retuned the unit.
- Monitoring guests arrival & departure, ensure guests observe social distance and instruct them to wait using one way system.
- Cellar, one person at a time.
- Outdoor areas (back of house, bins, storage), observe social distance.
- Service - Bar & Restaurant, observe social distance, all items delivered to a side table & the guest will take them once the staff member has moved away.
- Interaction with work colleagues, observe social distance.
- Deliveries, contactless. Wash hands after handling goods coming in, and wipe down.
- Using toilets, staff to use the disabled access toilet only to avoid social distance not being observed.
- Visitors, by appointment only.
- Leaving work, wash hands before leaving the hotel through the kitchen door.
This risk assessment was completed by Charles & Fiona Merchie, Directors, The Wensleydale Hotel, following the HM Government guidance for Hotels and other guest accommodation & Keeping Workers & Customers safe during Covid-19 in restaurants, pubs, bars and takeaway services, & Working Safely during coronavirus (COVID-19) - 5 steps to working safely (Department for Business, Energy & Industrial Strategy (BEIS) in conjunction with the UKHospitality Covid-19 Secure advice & risk assessment for hospitality businesses.
- Assessment on 27/06/2020- Issue 1- Completed by Fiona Merchie
- Assessment on 01/12/2020 - Issue 2 Completed by Fiona Merchie
- Assessment on 18/05/2021 - Issue 3 Completed by Fiona Merchie