Pubs Operational Advice and Risk Assessment - COVID-19

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Introduction

Undertaking a risk assessment is an essential part of ensuring that your pub is COVID-19 Secure. This template is based upon the latest Government guidance for pubs and will help you to complete that assessment.

The risk assessment should not be a one-off exercise. It should be reviewed periodically in order to monitor the measures that you have taken and to ensure that they continue to protect your staff and customers.

This Introduction includes a PDF with more detail on the various sources of guidance, the key elements for every workplace and other considerations that you should take account of. It will be periodically updated as guidance changes. It is important that you read this PDF in full before using this template.

Guidance

The Government guidance for all workplaces in England can be found here, plus links to the guidance for Wales, Scotland and Northern Ireland:

https://www.gov.uk/government/publications/guidance-to-employers-and-businesses-about-covid-19/guidance-for-employers-and-businesses-on-coronavirus-covid-19

This broad guidance is supplemented by the workplace-specific COVID-19 Secure guidance for pubs/hospitality businesses which can be found here: https://www.gov.uk/guidance/working-safely-during-coronavirus-covid-19/restaurants-offering-takeaway-or-delivery

A set of FAQs about the workplace guidance for England is available on the BBPA's website. https://beerandpub.com/briefings/workplace-guidance-for-pubs-faq/

Guidance for Scottish pubs has been published by the Scottish Government. https://www.gov.scot/publications/coronavirus-covid-19-tourism-and-hospitality-sector-guidance/pages/overview/

Consideration should also be given to the important area of staff mental health and general wellbeing, and this should be discussed with staff individually and options raised as part of your regular briefings.
For any Not Complete or NA responses, please add a note/image and action.

1. Advice to Staff

Advise all staff that they must not come to work if they have symptoms of COVID-19.
Advise all staff that they must not come to work if they live in a household where someone has COVID-19.
Develop a plan to regularly brief staff and give training to ensure that COVID-19 guidance and requirements are implemented and thoroughly applied.
You can attach any additional information that can be shared with staff via training and briefings, on areas such as known routes of transmission, steps to ensure staff can recognise COVID-19 symptoms which will form the basis of information to staff and customers. Relevant information should also be displayed in the workplace.

2. Return to Work

Pubs must carry out a return to work assessment of their staff and their circumstances, with a suggested list of criteria below. This should be carried out for all staff returning to work in the pub environment (taking into account GDPR requirements regarding sharing and storing information).

HSE has guidance on talking to employees about COVID-19. This should be carried out for all staff returning to work in the work environment, to ensure staff safety. https://www.hse.gov.uk/news/assets/docs/talking-with-your-workers.pdf
Have you conducted return to work interviews via phone?
Have you surveyed all staff to find out if they have any pre-existing conditions? (procedure to check whether these conditions are relevant based on Government/NHS 111 advice at the time)
Have you identified if there are any staff within the high-risk shielding group?
Have you identified if there are any staff living with anyone that is shielding?
Have you identified if there are any staff with symptoms or that are living with someone with symptoms?
Have you considered how staff will travel to work?
Have you implemented a process for regular briefings to staff on latest Government and other advice regarding safe working? (Especially as and when advice is revised and updated).
Have you implemented a process to review staff fitness-to-work status regularly based on the above criteria and recorded this?
Have you implemented a process to regularly review and, where necessary, reinforce the controls outlined in your risk assessment?
If variations to operating plans (e.g. licensing hours, licensed premises, off-licence sales) are necessary consider whether changes to licenses are required and contact your local licensing authority.
Undertake a full safety inspection of the premises. Items to check should include: - Gas supply and gas appliances - Water supplies - Heating systems - Mechanical and electrical systems - Kitchen equipment - Fire safety systems – including fire doors, fire alarm systems and emergency lights - Security systems, including CCTV

3. Hand Washing

Establish a process to ensure all staff wash their hands immediately upon arrival at work or when they re-enter the workplace having been outside.
Establish a process of reminding staff to wash their hands at the start of every shift (separate to washing hands at arrival).
Ensure that hand washing practices follow the guidance provided by UK Government. Alcohol hand sanitiser may also be used if available and, must have an alcohol content at least 60%. Alcohol gel sanitisers are a good additional resource and should be positioned to encourage use by staff and customers alike.

4. Advice for staff to take home

Provide regular communications to staff on the importance of hygiene to prevent spread of COVID-19, infection and quarantine guidelines, and actions to reduce risk of infection in the home.

5. Staff Protection

If you know or suspect that either a member of staff or a customer has tested positive for COVID-19 or is symptomatic you should follow the NHS health advice and advise the individual to seek the appropriate medical advice. This should also be covered in staff training. Remember, if a member of staff is affected, as an employer, you have a duty of care for their wellbeing and that of the other staff.
https://www.nhs.uk/conditions/coronavirus-covid-19/

Social distancing applies to all parts of a business, not just the place where people spend most of their time, but also entrances and exits, break rooms, canteens and similar settings. These are often the most challenging areas to maintain social distancing and workers should be specifically reminded.
A plan for the individual premises must be developed that takes account of the specific characteristics of the premises (all indoor and outdoor areas), reviewed and communicated to all staff, as part of the overall operational risk assessment for the business.
Staff serving customers or taking payments must be protected. Consider how social-distancing of staff from customers can be maintained wherever possible. Where maintaining the distance (2m) is not possible, a distance of 1m with other mitigating measures must be considered.
More frequent cleaning regimes must be implemented, in particular to clean all high throughput areas and frequently touched surfaces such as bar tops, tables, chairs, door handles, counters, tills, card machines, gaming machines etc.
For staff break areas/canteens, stagger timings so that groups of staff have slots to come for their meals or breaks to reduce risks of breaching social-distancing.
Consider any changes necessary to avoid as far as possible the need for sharing equipment throughout the premises e.g. phone, keyboard, pen, mouse and desk in the pub back office. Where this is impossible, all shared equipment should be disinfected before use with an alcohol wipe or appropriate surface disinfectant as advised by PHE.
Consider what changes should be made in order to maintain minimum distance rules when taking deliveries and where possible use digital forms of delivery verification rather than paperwork.
Make sure that the minimum distancing rules are applied at lunch or smoking / vaping breaks.
It is advised that staff change into their work clothes on arrival at work, if it is practical to do so and there are sufficient storage options.
Where uniforms are worn and washed on site, these should be washed at temperatures above 60°C or a laundry sanitising agent used if the fabrics can’t be washed at such a temperature
Provide advice to staff on how best to protect others e.g. always sneeze or cough into a tissue and which should be placed into the bin immediately afterwards. If a tissue is not available you should sneeze or cough into the crook of your arm. In all cases, wash your hands or use an alcohol sanitising gel immediately after coughing or sneezing.
Ensure that for cleaning surfaces in the pub, use disinfectants and sanitisers that are effective against bacteria as well as cold and flu viruses, as recommended by Government advice which can be found here: https://www.gov.uk/government/publications/covid-19-decontamination-in-non-healthcare-settings/covid-19-decontamination-in-non-healthcare-settings
Ensure that staff are regularly reminded that if they have any COVID-19 symptoms they must not come to work and must follow the latest self-isolating guidance.
Ensure that staff are regularly reminded that if they live with someone who has symptoms of COVID-19 they must not come to work and must self-isolate. Make sure individuals who are advised to stay at home under existing government guidance to stop infection spreading do not physically come to work. This includes individuals who have symptoms of COVID-19, those who live in a household or are in a support bubble with someone who has symptoms and those who are advised to self-isolate as part of the government's test and trace service.

6. PPE

Provide and use protective clothing and equipment for staff, based on their specific roles, and in accordance with current Government guidance. Any equipment should be compliant with Government and PHE guidance. PPE requirements should reflect the extent of risk and characteristics of each staff role within the pub.

7. Training

Training must be given to ensure that all staff understand the risks associated with COVID-19, the ways to protect themselves and customers and how to limit the spread of the virus. Training should be based on official Government guidelines as a minimum.
Consider surveying staff to find additional approaches to risk reduction at work. Staff should be encouraged to build on training and where possible to challenge and change working practices to further reduce the chances of cross contamination.

8. Advice to staff working in pub kitchens

When cleaning, use disinfectants and sanitisers that are effective against bacteria as well as cold and flu viruses, as recommended by the current Government advice which can be found here: https://www.gov.uk/government/publications/covid-19-decontamination-in-non-healthcare-settings/covid-19-decontamination-in-non-healthcare-settings
Review and implement Government guidance on managing food preparation and food service areas. https://www.food.gov.uk/business-guidance/reopening-and-adapting-your-food-business-during-covid-19
Cleaning regimes for kitchens must reflect the need to reduce risk from COVID-19 as well as maintaining all expectations relevant to a food business regarding hygiene.
Consider control movements of staff to maintain official social distancing measures where possible e.g. limit interactions between bar staff and kitchen staff, include one person at a time allowed in the chilled stores or dry stores, or the changing rooms and toilet.
Consider if handwashing of glassware, plates and cutlery can be avoided where possible with glassware washed separately from plates and cutlery.
Where handwashing of kitchenware is necessary, staff should wear rubber gloves and use suitable products for cleaning and sanitation.
During rinsing processes ensure that water temperatures above 60°C are reached, as disinfection of crockery and glasses requires this.
Cloths and sponges etc used for cleaning should be changed daily and similarly used materials disposed of safely on a daily basis. Tea towels used for drying should be changed on a daily basis and washed at temperatures above 60°C or a laundry sanitising agent used if the fabrics can’t be washed at such a temperature
Consider restricting menu choices/options if this may help to ensure that access to food can be more effectively controlled and monitored.

9.1 Customer Protection - Public bar operations

It is recognised that this will be a challenging area to operate under any form of social distancing requirements. Dining area protocols, where customers can be managed to a higher degree, are set out separately.

Each pub is different, so you should ensure you have a bespoke plan for your specific premises that reflects your risk assessment.
Review premises capacity to reflect social distancing requirements and implement suitable controls on customer access at entrances to ensure that the maximum number of customers is never exceeded. Calculate the maximum number of customers that can reasonably follow social distancing guidelines (2m, or 1m with risk mitigation where 2m is not viable, is acceptable) in the pub. Take into account total indoor and outdoor space, specific venue characteristics such as furniture as well as likely pinch points and busy areas. Include measures to ensure social distancing in any queues / waiting areas, whether that is inside our outside the premises.
Reconfigure indoor and outdoor seating and tables to maintain social distancing guidelines (2m, or 1m with risk mitigation where 2m is not viable, is acceptable) between customers of different households or support bubbles. For example, increasing the distance between tables.
Identify potential pinch points where social distancing would be difficult. Consider action to take to resolve or mitigate, and this process evidenced in the risk assessment.
Ensure customers are informed of access restrictions and distance regulations by appropriate notices within the pub, both indoors and outdoors. Consider the particular needs of those with protected characteristics, such as those who are hearing or visually impaired.
Where necessary, inform customers that police and the local authorities have the powers to enforce requirements in relation to social distancing and may instruct customers to disperse, leave an area, issue a fixed penalty notice or take further enforcement action.
Consider the use of tape or paint to mark distances on floors to help people comply with social-distancing regulations, bearing in mind that some people may find these measures more difficult to adhere to than others e.g. those with sight loss, autism, learning disabilities, dementia, or other communication or mobility need
Consider the need for alcohol hand sanitiser dispensers (with minimum 60% alcohol content) at the bar (point of sale and/or order) and at external doors.
Advise customers not to enter the pub if they have symptoms of COVID-19.
Indoor table service must be used where possible, alongside further measures such as assigning a single staff member per table.
Advise customers to keep the current social distance apart in queues or at the bar – it is a good idea to put tape on the floor to mark out the distance.
Where table service is not possible, advise customers to step back from bar counters so that staff can serve them safely if the counter is less wide than the current social distance.
Develop and implement a plan for communicating and controlling access to customer toilets to ensure compliance with social distancing and ensure all staff are aware. Monitoring of toilet areas may need to be increased. For example: - For small facilities, with only a couple of cubicles and a sink, a one in/one out system may be best. Signage could be added to the outside of the door to show ‘in use’. - Larger toilet facilities, with numerous cubicles, urinals and sinks, could have every other one taken out of use to ensure social distancing. - Put up signs to encourage thorough hand washing. - Hand sanitiser gel could be made available for use on leaving the facilities.
Develop and implement a cleaning regime for toilets. Cleaning regimes for toilet facilities should be more frequent than under normal circumstances and using disinfectants and sanitisers that are effective against bacteria as well as cold and flu viruses, as recommended by the current Government advice which can be found here: https://www.gov.uk/government/publications/covid-19-decontamination-in-non-healthcare-settings/covid-19-decontamination-in-non-healthcare-settings
Assess the flow of staff and customers in the pub. If it appears to be a suitable mitigation, implement table service where possible to reduce or eliminate bar service. For bar orders, customers will need to be told to keep the minimum safe distance from the server as well as from other customers in a queue to be served – i.e. as directed by tape marks on the floor.
Consider measures for implementing uni-directional movement of customers, e.g. ordering drinks at a till point, moving to a second point to collect their drinks.
Ensure that empty glasses are collected from tables by staff and that customers are discouraged from returning empty glasses to the bar.
Where bar or counter service is unavoidable, prevent customers from remaining at the bar or counter after ordering.
Introduce a system to ensure regular cleaning of bar tops and counters (e.g. hourly) and table surfaces immediately after use.
Introduce a system for cleaning regular (e.g. hourly) high throughput areas, toilet facilities and regular touch-points including door handles, push plates, PDQ machines, customer information screens, amusement machines.
If you can offer cashless payments do so as a primary option. Adjust the location of card readers to social distancing guidelines. Discourage use of cash where possible.
Ensure the promotion within the pub of the COVID-19 measures being taken by the staff and the pub operator.
Consider how ventilation within the bar area could be improved, e.g. opening windows, propping open doors (but not fire doors).

9.2 Customer Protection - Pub dining area/restaurant operations

A maximum number of persons per premises must be calculated on the basis of current Government guidance on social distancing and recorded as part of the site-specific risk assessment and customers informed of access restrictions and distance regulations by appropriate signage.
Reconfigure indoor and outdoor seating and tables to maintain social distancing guidelines (2m, or 1m with risk mitigation where 2m is not viable, is acceptable) between customers of different households or support bubbles. For example, increasing the distance between tables.
Identify potential pinch points and take action to resolve or mitigate. This process to evidenced in the risk assessment.
Consider the use of electronic (online, app etc) reservation systems to control the frequency and placement of customers.
Advise customers of access restrictions and social distance requirements by appropriate notices/signage.
Ensure that the current social distance is maintained between guests in queues and between tables (including spacing tables to achieve this separation) to reflect Government social distancing recommendations.
Consider the use of tape or paint to mark distances on floors to help people comply with social-distancing regulations, bearing in mind that some people may find these measures more difficult to adhere to than others e.g. those with sight loss, autism, learning disabilities, dementia, or other communication or mobility need
Consider changes to limit customer contact with commodities (e.g. menus, trays, napkins) to what is necessary or designed in such a way that cleaning / replacement is carried out after each use. Menus/table talkers discouraged in favour of customer display. Consider the use of single-use, disposable menus.
Advise customers not to enter the pub if they have symptoms of COVID-19.
Advise customers to maintain the current social distance in queues – it is a good idea to put tape on the floor to mark out the distance.
Advise customers to step back from counters so that staff can serve them safely if the counter is less wide than the current social distance guidelines.
Plates, cutlery and glasses should be picked up only by staff to return to the kitchen/bar. Where possible staff should use gloves to collect table items or where gloves cannot be worn, should wash their hands following collection of table items and before moving onto another task, in particular the delivery of food to a new customer.
Cutlery to be brought to the customer with the food and condiments rather than customers helping themselves or left on the table. Individually wrapped condiments and sauces could be offered on request but should not be available to customers from a communal service area.
Consider if you can request cashless payments as a primary option. Adjust the location of card readers to social distancing guidelines. Discourage use of cash if possible.
Consider how ventilation within the dining area could be improved, e.g. opening windows, propping open doors (but not fire doors).

10. Pubs with guest rooms

For those pubs that have guest rooms, there are additional risks to consider and suggested actions to take as mitigations. The general risks already identified in this protocol remain relevant for guest rooms and common/reception areas.

Refer to COVID-19 Secure workplace guidance from the Government for “Hotels and Other Accommodation” which provides more detailed, especially if your pub has a large number of guest rooms. https://www.gov.uk/guidance/working-safely-during-coronavirus-covid-19/hotels-and-other-guest-accommodation

Consider room occupancy levels to maintain social distancing.

10.1 Pubs with guest rooms - Reception area

Consider if screens between staff and guests/visitors could be used in communal areas where social distancing is difficult to achieve.
Consider reducing collateral and complementary items to a minimum, in reception areas.
Explain though signage and/or other means the current social distancing rules and additional hygiene measures that are in place to protect guests and staff.
Make clear in pre-stay communications the extra measures that are being taken.
Ensure that all reception staff, guests and visitors have access to sanitiser at the desk and that staff use this between serving guests. Encourage guests to use hand sanitiser or handwashing facilities as they enter the premises.
Reception desks should be organised so that staff can be socially-distant from guests as much as possible. Consider installing screens to protect staff in receptions or similar areas.
Consider using floor markings or other physical indicators, where implementation is appropriate and achievable, to act as visible reminders of current distancing requirements and as an indicator of any one-way flow of customers and/or staff.
Manage the use of high traffic areas including corridors and staircases to maintain social distancing. For example, asking guests and staff to walk on the left, to give priority to those ascending stairs, or indicating ‘passing points’ where the walkway is widest.
When guests sign documents and use the chip and pin machine, reception staff should step back to keep their distance. Any pens or machines that are used should be disinfected before the next guests, and staff should sanitise their hands.
If staff help guests with luggage, they should keep the required distance apart from guests whilst collecting luggage and either take it to the room before the guest arrives there or knock on the door, step back and leave the luggage at the door. After handling luggage, staff should wash their hands or use a hand sanitiser afterwards.
Consider central key/card deposit box placed in lobby for disinfection of room keys.
Manage check in and check out times to enable staff to conduct cleaning and refreshing accommodation that may take longer under safer working conditions.
Inform guests that they should be prepared to remove face coverings if asked to do so by staff for the purposes of identification.
Communicate to guests the times when housekeeping, cleaning and similar activities are underway to encourage them to leave spaces free for staff to operate.
Reconfigure seating and tables such as in lounge areas to maintain social distancing and reduce face-to-face interactions.
Consider alternative options to serve guests, such as a ‘grab and go’ service or room service.
Make staff accessible to guests via phone, emails and guest apps.

10.2 Pubs with guest rooms - Room service

Pubs must develop a plan to minimise cross-contamination as part of the site risk assessment. In-room dining has obvious advantages in terms of managing distancing and is an important element to a pub’s ability to reduce risks of transmission/infection. This guidance is offered for those pubs choosing to offer room service and is not a minimum expectation.
Ensure guests know that staff will have to operate social distancing and that room service trays will not be brought into the room. Explain what your process will be, e.g. guests to retain their tray in the room, for later collection, or to leave the tray outside their door, for collection.
Staff must wash their hands before picking up the room service tray to take to the guests and after collecting the tray.
Staff should knock on the door and leave the tray outside the door and step away.
Consider changes to the room service process to avoid any paperwork where possible.
Consider changes to the tipping process so that this should preferably be done on the bill rather than by cash.
If trays are left outside their doors for collection, implement a system to ensure regular, timely collection, to reduce clutter of corridors and reduce cross-contamination risks.
Collected trays must be taken to the relevant area and disinfected. Crockery and cutlery to go in the dishwasher. Any linen used must be laundered in line with new housekeeping standards. Staff must wash their hands immediately after handling the trays.
Consider use of single-use items where possible. Once used these should be disposed of in accordance with relevant guidelines.

10.3 Pubs with guest rooms - Housekeeping

There is a risk of contamination/transmission subsequent to hand contact with surfaces in bedrooms, on linen and towels. Staff must follow handwashing guidelines as per PHE guidance. Disinfecting gloved hands will follow the same guidelines and frequency as that of handwashing.
Review the frequency of the cycle of cleaning and in-room services to take into account different lengths of stay.
Ensure that room cleaning is undertaken in the absence of the guest, unless it is difficult for the guest to leave the room (e.g. due to mobility constraints) whereupon social distancing shall be observed in the presence of the guest.
Ensure that guests are aware of the frequency of cleaning, the requirement for the guest to vacate the room and any other relevant criteria. Consider including this information in pre-arrival communications.
As part of the housekeeping cleaning regime, ensure that hand contact surfaces are disinfected. Make a check list of all the touch points which could include, but is not limited to, the following, all of which would – as a minimum - be disinfected when a guest checks out: o Light switches o Bedside tables o Remote control o Taps o Flush handles and toilet seats o Door handles – inside and out o Hair dryer handles o Iron and ironing board, trouser press o Safe buttons o Wardrobe doors o Mini bar handle o Kettle handle and lid o Heater and/or air conditioner controls.
Room collateral should be kept to a minimum.
Glasses and crockery should be removed and washed in a dishwasher not the room sink.

10.4 Pubs with guest rooms - Other aspects

Current government guidelines states that private rooms in all indoor accommodation with en-suite showering facilities, or one designated shower facility per guest room, will be able to reopen. Shared toilet facilities can also be opened. If shared toilet and shower facilities are in the same room, guests are able to use the toilet but can only use the shower if it is assigned to one household or support bubble or run using a reservation and clean rota. Dormitory rooms will be closed (except where housing parties from the same household or support bubble), as will other indoor shared facilities (e.g. guest kitchens or TV rooms where social distancing cannot be observed).
Air-conditioning: Consider air filtration. Review latest WHO guidance, keep spaces and rooms well-ventilated. Where possible and appropriate, natural ventilation solutions to be applied.
Transportation of guests – e.g. airport pick-up. Consider procedures to introduce, such as: • Provide sanitiser dispensers with signage in shuttle bus service • Vehicle to be disinfected subsequent to each journey • Amend vehicle capacities to ensure social distancing • Contactless payment where possible • If driver helps guests with luggage, they maintain the required distance where possible whilst handling luggage • After handling luggage, staff should wash their hands or use a hand sanitiser afterwards.

10.5 Pubs with guest rooms - Suspected COVID cases and guest isolation

If a guest presents themselves with symptoms of COVID-19 or is asymptomatic but declares the need to self-isolate, they should be advised to check out and return home to self-isolate according to current government guidance.

If the guest shows acute symptoms has breathing difficulties or their life is at potential risk, seek medical help immediately.

Where a guest is unable to check out, then the following guidelines must be followed:
• The guest must stay in their room and not visit any public spaces in the pub.
• Arrangements should be made for meals / food to be provided to the room, for example via room service deliveries as per protocols previously stated or use of local food delivery services.
o Food should be served with disposable plates and cutlery, nothing to be returned to the kitchen.
• Arrangements should be made to ensure the guests are able to make requests for service or assistance remotely (e.g. through the hotel operator, telephone or by text) instead of doorknob menus or face to face communication.
• The staff will not provide cleaning or housekeeping services during the stay
o Pub to provide additional linen and extra daily in-room amenities (e.g., shampoo, conditioner, soap, tea, coffee, etc.) to limit the need to make numerous daily deliveries. Additional item requests to be left at the guest’s door.
o Provide several large rubbish bags for disposal of any guest rubbish. Guests should be informed that they should keep the rubbish bags in the room (not placed in corridor) until a coordinated time for pick-up is arranged.
• Guests should limit outside visitors to their guest room to medical personnel only
• The guest should contact hotel management prior to checking out / departure from the hotel to provide an update on their condition
• If the fire alarm sounds, normal evacuation procedures should be followed, and the guest advise to leave the hotel and proceed to the fire assembly point. The hotel should arrange for the guest to be supported and isolated from other guests at the assembly point.
• Disposable gloves should be used whenever staff come in contact with an item the guest handled. Ensure those responsible for the removal of the guest’s waste, at a minimum, wear disposable gloves.
• Where possible, provide remote checkout services or other means to avoid the need for the guests to checkout via the reception desk.

Hotel cleaning after a suspected contamination:
Whether an infection is confirmed or suspected relating to your premises, there is specific guidance that should be followed which includes how to deal with bedrooms safely. A link to this government guidance is found here (https://www.gov.uk/guidance/covid-19-advice-for-accommodation-providers).

Be aware that guidance is changing daily as more scientific evidence comes in, so always check the Government website if a case arises in your business.

Plan for this eventuality before it happens and to make sure that you have the chemicals you need. You also need to make sure that your staff are trained on new procedures.

Bedrooms where there has been a suspected infection:
Where there has been a confirmed or suspected infection, leave the room secure and unoccupied for 72 hours to significantly reduce the risk of the virus surviving on surfaces. Do not allow anyone to go in – put a notice on the door to remind staff that the room is “Out of action.”

This will reduce the risk to your housekeeping staff and guests and means that soft furnishings which can’t be disinfected easily will be safe. If you do this, current UK Government guidance is that you can follow normal room cleaning regimes, as detailed above.
HVAC units

In addition to the cleaning protocols outlined previously in this document, at checkout of a suspected guest infection, the HVAC unit filter should be changed, and the old filter bagged and disposed of properly. All vents and louvers should be wiped down and cleaned with a disinfectant. Appropriate protection worn throughout.

Public Areas:
You will need to clean and disinfect all high frequency touch points in the public areas in the hotel as per your risk assessment and operating procedures: disinfect surfaces such as grab-rails in corridors and stairwells, door handles and lift buttons. Don’t just clean the touch points on the floor level where the infected guest was staying, others may have picked up the virus and transferred it to other floors and areas. Dispose of any cloths, mop heads etc. by double bagging and keeping secure for 72 hours before disposing in the general rubbish.

If you can’t isolate the guest room
If you can’t keep the room unoccupied after an infected guest has left, Government guidance includes some of the following information and we have added more suggestions to consider:
• Make sure housekeeping staff are protected with disposable gloves and aprons. Where there is evidence of bodily fluids, further PPE may be needed according to the latest government guidance. Leave the room isolated for 72 hours.
• Don’t shake laundry and bag up in double bags and leave securely for 72 hours before washing. Wash hands and disinfect any surfaces that may have been contaminated by the bags after taking to the secure place.
• Steam clean soft furnishings and mattresses only if you can guarantee that the steam cleaner actually emits steam when it leaves the machine.
• Using a disposable cloth, first clean hard surfaces with warm soapy water. Then disinfect these surfaces with the disinfecting / sanitising products you normally use.
• Pay particular attention to frequently touched areas and surfaces, in the room as listed above.
• After cleaning dispose of single-use protective clothing, cloths and mop heads and any other waste in the room by double-bagging, and then store securely for 72 hours then throw away in the regular rubbish after cleaning is finished.
• After cleaning and bagging up waste, wash hands with soap and water for 20 seconds, and dry them with a paper towel. Dispose of paper towel appropriately.
Note
• If an area has been heavily contaminated, such as with visible bodily fluids, from a person with COVID-19, your best course of action is to leave the room for 72 hours before attempting to clean because of the risk to staff. Contact Public Health England Health Protection Team for further advice.
• Although not mandated, hotels may wish to use professional third party cleaning services but check provider’s credentials to ensure that they are suitable.

11. Takeaway services

Many businesses are offering take-aways and deliveries. You and your staff must follow the legal requirements for food safety, including providing allergen information on request. The Government has issued COVID-19 Secure workplace guidance for venues that are operating as takeaways. This guidance should be used as the basis for any risk assessments and operational mitigations implemented. https://www.gov.uk/guidance/working-safely-during-coronavirus-covid-19/restaurants-offering-takeaway-or-delivery For detailed information from the FSA also check: ‘How to manage a food business if you sell products online, for takeaway or for delivery.’

12. Cellar

As well as operational issues such as working in the cellar, your risk assessment will need to consider the various preparations that will need to be made in advance of opening.
Cellar/stock clearance
Equipment safety and operational assessments
Cleaning and hygiene measures
Stock delivery, replacement equipment and delivery of dispense gases etc.
Advise all staff to wash their hands before and after entering the cellar. Normal practices for cellar maintenance should be followed and where possible by one member of staff. If more than one staff member is required ensure that Government guidance on social distancing is being followed.

13. Gaming machines (fruit machines, jukeboxes etc)

Review the location of gaming machines and consider how to maintain social distancing between machine users themselves and also between other customers. Take caution if considering relocating any machines - ensure that approval has been given by the supplier or landlord, and that appropriate safety procedures are followed.
Where machines cannot be relocated to ensure social distancing, consider other mitigations e.g. perspex screens, turning off machines permanently or at busier times
Consider the use of bar stools for machine players, as a means to minimise standing and movement within the pub, and to ensure a single player uses the machine at a time.
Consider the cleaning regime required for all gaming machines, pool tables etc. Ensure frequent cleaning in line with the regime for the pub.
Consider a cleaning rota next to machines and tables to demonstrate regular cleaning.
Consider providing hand sanitiser and wipes next to the machines and tables for use by players before and after use of machines.
Advise any staff involved in cash-handling with regards to gaming machines to wash their hands afterwards, or use appropriate hand sanitiser gel.
Develop a plan for staff to be able to safely undertake age-verification checks of players if required.

14. Entertainment

At this time, venues should not permit live performances, including drama, comedy and music, to take place in front of a live audience.
Maintain social distancing when providing entertainment within or outside the pub.
Ensure that steps are taken to avoid people needing to unduly raise their voices to each other. This includes, but is not limited to, refraining from playing music or broadcasts that may encourage shouting, including if played at a volume that makes normal conversation difficult. You should take similar steps to prevent other close contact activities, such as communal dancing
Determine the viability of entertainment and maximum audience numbers consistent with social distancing outside and within the pub, plus other safety considerations.
Prevent entertainment, such as broadcasts, that is likely to encourage audience behaviours increasing transmission risk. For example, loud background music, communal dancing, group singing or chanting.
Reconfigure indoor entertainment spaces to ensure customers are seated rather than standing. For example, repurposing dance floors for customer seating.
If providing entertainment, consider use of online ticketing and online or contactless payments for entertainment where possible.
Communicate to customers the arrangements for entertainment and consider the need to supervise with additional staff if appropriate.

15. Outside Areas

Although potentially easier to social distance in outside areas there remains a danger of groups forming. Consider the below as part of your risk assessment:
Implement a system of regular patrols of outside areas (e.g. beer gardens, smoking areas) by staff to remind customers of social distancing requirements where necessary.
Use appropriate signage to explain social-distancing requirements for customers.
Consider the use of outdoor areas for service where possible. For example, increasing outdoor seating or outdoor points of service such as stalls.
Consider the need to implement a seated-only operation for outside areas, although customers are permitted to stand outside if distanced appropriately.
Ensure all outdoor areas, with particular regard to covered areas, have sufficient ventilation. For example, increasing the open sides of a covered area.
Plan for maintaining social distancing guidelines (2m, or 1m with risk mitigation where 2m is not viable, is acceptable) in the event of adverse weather conditions, being clear that customers cannot seek shelter indoors unless social distancing can be maintained.
Consider the need to implement restrictions that may be required for children's play areas, including the possibility of closing the play area entirely. The Government guidance for playgrounds provides more detail on how to assess and use mitigations for these areas https://www.gov.uk/government/publications/covid-19-guidance-for-managing-playgrounds-and-outdoor-gyms/covid-19-guidance-for-managing-playgrounds-and-outdoor-gyms

Risk Assessment - Customer

How to use this template document

You should complete this document, or your own assessment, prior to re-opening after the lock down period.

Carefully consider each section of the document and decide which of the potential controls are suitable for your business.

For each section, select the controls that you can use in your business.

If you have your own solutions which will work better, please select "Own solution" and enter these instead.

It may be that you simply cannot use any control in a section in which case state this.

You should refer to your local EHO if in doubt.

You can support this document with photographs of your control measures where appropriate and this would be useful for any discussions with the EHO which may have to take place virtually.

Living Document

This is a living document that will be continuously edited and updated as understanding of the virus improves, government guidance changes and members develop improved solutions

Customer Journey

To assist the Government's Test and Trace programme you should keep a temporary record of your customers, staff and visitors for 21 days, in a way that is manageable for your business, and assist NHS Test and Trace with requests for that data if needed. Guidance for English pubs is available online at https://www.gov.uk/guidance/maintaining-records-of-staff-customers-and-visitors-to-support-nhs-test-and-trace

When implementing a process for collecting contact details you should consider the simple steps set out by the Information Commissioner's Office https://ico.org.uk/global/data-protection-and-coronavirus-information-hub/contact-tracing-protecting-customer-and-visitor-details/

Attached is a summary of the requirements for pubs in England on recording contact details, prepared by the BBPA.

Pre-Booking (If feasible)

Pre Booking - Controls I can use in my business
- Use of a booking app and/or a telephone booking service for controlling customer numbers.
- Use of a booking app and/or telephone booking service for collecting contact details for customers.
- Explain to customers that failure to observe safety measures will result in service not being provided.
- Own solution
Please state other controls

Arrival outside venue

Arrival outside venue - Controls I can use in my business
- Introduce suitable process (e'g via app or other means) for collecting customer and visitor contact details, to assist the Government's Teat and Trace programme. Ensure data collected is keep in accordance with GDPR requirements, and is deleted/destroyed after 21 days.
- Appropriate signage and/or verbal explanation to explain social distancing requirements within the pub. Explain to customers that failure to observe safety measures will result in service not being provided.
- Appropriate signage confirming COVID-19 Secure workplace guidance has been implemented.
- Signage to explain that anyone with COVID-19 symptoms (or living with someone with symptoms) must not enter the pub.
- Entrance attended by staff member to monitor customer numbers within the pub.
- Implement other measures, e.g. temperature monitoring of customers, as appropriate.
- Use of separate entrances for entering and exiting the pub.
- Own solution
Please state other controls

Queuing outside

Queuing outside - Controls I can use in my business
- Where outside space is limited or not available, consider working with nearby businesses to manage shared queueing areas. If assistance in this matter is required contact your local authority for advice.
- Use outside premises for queuing where available, such as car parks, and consider implications for traffic management where necessary.
- Own Solution
Please state other controls

Entering the business

Entering the business - Controls I can use in my business
- Availability of hand washing / hand sanitiser for customers.
- Signage explaining social distancing requirements and customer responsibilities. Consider the particular needs of those with protected characteristics, such as those who are hearing or visually impaired. Explain to customers that failure to observe safety measures will result in service not being provided.
- Implement a system for recording customer contact details on arrival (or confirming those details if pre-booked), and ensure details are retained for at least 21 days.
- Remind customers who are accompanied by children that they are responsible for supervising them at all times and should follow social distancing guidelines.
- Own solution
Please state other controls

Walking to table either inside or outside

Walking to table either inside or outside - Controls I can use in my business
- Maintain social distance rules when taking deliveries and where possible use digital forms of delivery verification.
- Own solution
Please state other controls

Ordering food and drinks

Ordering food and drinks - Controls I can use in my business
- Table service where possible to prevent customers at the bar.
- Use of ordering apps to minimise interaction with staff.
- Own solution
Please state other controls

Bar Service

Bar Service - Controls I can use in my business
- Restrict / prevent service at the bar, where possible.
- Prevent customers standing at the bar to drink and/or eat.
- Ensure appropriate mitigations in place for bar service, e.g. screens, floor markings, hand sanitiser etc
- Own solution
Please state other controls

Food and drinks service

Food and drinks service - Controls I can use in my business
- Food and drink brought to customers by staff instead of collection by customers from bar.
- Own solution
Please state other controls

Clearing the customer table

Clearing the customer table - Controls I can use in my business
- Tables only to be cleared by staff.
- Staff to wear appropriate PPE, e.g. gloves
- Tables to be cleared and cleaned between customers.
- Own solution
Please state other controls

Going to the toilet

Going to the toilet - Controls I can use in my business
- Introduce process to mitigate social-distancing requirements for toilets.
- Signage to explain process to customers.
- Staff to monitoring customer usage.
- Signage within the washroom to ask all customers to thoroughly wash their hands.
- Provide additional soap, hand gel and disposable towels as necessary.
- Keep the facilities well ventilated, for example by fixing doors open where appraise.
- Put up a visible cleaning schedule, keeping it up to date and visible.
- Providing more waste facilities and more frequent rubbish collection.
- Own solution
Please state other controls

Paying

Paying - Controls I can use in my business
- Advise customers that cashless payment is preferred (or mandatory).
- Indicate if tips should be cashless.
- Own solution
Please state other controls

Leaving the business

Leaving the business - Controls I can use in my business
- Hand washing / hand sanitiser available for customers leaving the pub.
- Own solution
Please state other controls

Continuous actions (cleaning etc.)

Continuous actions - Controls I can use in my business
- Own solution
Please state other controls

Risk Assessment - Staff

Staff Assessment

Before returning to work

Before returning to work - Controls I can use in my business
- Undertake a return-to-work conversation with each staff member to understand their physical and mental health, personal circumstances with regards to shielding or vulnerable individuals within their household, how they will be travelling to work etc.
- Make sure individuals who are advised to stay at home under existing government guidance to stop infection spreading do not physically come to work. This includes individuals who have symptoms of COVID-19, those who live in a household or are in a support bubble with someone who has symptoms and those who are advised to self-isolate as part of the government's test and trace service.
- Own solution
Please state other controls

Pre-arrival

Pre-arrival - Controls I can use in my business
- All returning staff undertake additional training on required procedures for COVID-19 in the pub.
- Implement a process/plan for staggering arrival and departure times at work to reduce crowding into and out of the venue, taking account of the impact on those with protected characteristics.
- Review layouts and processes to allow staff to work further apart from each other. Only where it is not possible to move working areas further apart, arrange people to work side-by-side or facing away from each other rather than face-to-face. Where this is not possible, using screens to separate people from each other.
- Own solution
Please state other controls

Arrival

Arrival - Controls I can use in my business
- Ensure staff understand that if they have a high temperature and/or a new, continuous cough they should not come to work and follow the latest self-isolating guidance (currently 7 days self-isolation). Advise checking staff temperatures as part of your overall risk assessment and operational plan.
- Ensure staff understand that if they live with someone who has symptoms of coronavirus they should not come to work and self-isolate (currently for 14 days).
- Own solution
Please state other controls

Uniform change (if applicable)

Uniform change - Controls I can use in my business
- Staff to change into their work clothes on arrival at work, if it is practical to do so and there are sufficient storage options on site for travel clothes.
- Where uniforms are worn and washed on-site, these should be washed at temperatures above 60°C or a laundry sanitising agent used if the fabrics cannot be washed at such a temperature
- Own solution
Please state other controls

Kitchen Menu

Kitchen Menu - Controls I can use in my business
- Restrict menu choices/options if this helps to ensure that access to food and the kitchen area can be effectively controlled and monitored.
- Own solution
Please state other controls

Kitchens

Kitchens - Controls I can use in my business
- Follow Government guidance on managing food preparation and food service areas. https://www.food.gov.uk/business-guidance/reopening-and-adapting-your-food-business-during-covid-19
- Control movements of staff to maintain official social distancing measures where possible i.e. include one person at a time allowed in the chilled stores or dry stores, or the changing rooms and toilet.
- Introduce new requirements for washing of plates, glassware, cutlery etc
- Use of suitable gloves and cleaning products for plates, glassware, cutlery etc
- Process for regular disposal of cleaning materials (cloths, sponges etc) and safe disposal.
- Process for regular launder of tea towels etc
- Own solution
Please state other controls

Deliveries

Deliveries - Controls I can use in my business
- Maintain social distance rules when taking deliveries and where possible use digital forms of delivery verification.
- Own solution
Please state other controls

Toilet Use

Toilet Use - Controls I can use in my business
- Introduce process for use of staff toilets that mitigates social-distancing requirements.
- Own solution
Please state other controls

Interaction with customers

Interaction with customers - Controls I can use in my business
- Suitable protection for staff serving customers or taking payments.
- Where maintaining the social distance is not possible, other mitigating measures must be considered including steps to minimise staff interaction with customers.
- Own solution
Please state other controls

Interaction with work colleagues

Interaction with work colleagues - Controls I can use in my business
- For staff break areas, stagger timings so that staff have specific slots to come for their meals/break to reduce bunching up.
- Review staff shift rotas and where possible, maintain separate shift teams to minimise staff interactions.
- Own solution
Please state other controls

Using the staff office

Using the staff office - Controls I can use in my business
- Avoid as far as possible any need for sharing equipment i.e. phone, keyboard, pen, mouse and desk in the pub back office.
- Where this is impossible, all shared equipment should be cleaned before use.
- Own solution
Please state other controls

Leave work

Leave work - Controls I can use in my business
- Remind staff that if they have a high temperature and/or a new, continuous cough they should not come to work and follow the latest self-isolating guidance (currently 7 days self-isolation). Advise checking staff temperatures as part of your overall risk assessment and operational plan.
- Remind staff that if they with someone who has symptoms of coronavirus they should not come to work and self-isolate (currently for 14 days).
- Own solution
Please state other controls

Staff rest rooms

Staff rest rooms - Controls I can use in my business
- Advise that social distancing rules are applied at meal breaks, or smoking / vaping breaks
- Own solution
Please state other controls

When staff feel unwell

When staff feel unwell - Controls I can use in my business
- Process in place to promptly send staff home and instigated other appropriate measures as necessary (e.g. advise other staff, closure of premises, deep clean of premises etc.)
- Own solution
Please state other controls

Sign Off

Name and Signature

Pubs Operational Advice and Risk Assessment - COVID-19

Free Pubs Operational Advice and Risk Assessment - COVID-19 Checklist

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Introduction

1. Advice to Staff

2. Return to Work

3. Hand Washing

4. Advice for staff to take home

5. Staff Protection

6. PPE

7. Training

8. Advice to staff working in pub kitchens

9.1 Customer Protection - Public bar operations

9.2 Customer Protection - Pub dining area/restaurant operations

10. Pubs with guest rooms

10.1 Pubs with guest rooms - Reception area

10.2 Pubs with guest rooms - Room service

10.3 Pubs with guest rooms - Housekeeping

10.4 Pubs with guest rooms - Other aspects

10.5 Pubs with guest rooms - Suspected COVID cases and guest isolation

11. Takeaway services

12. Cellar

13. Gaming machines (fruit machines, jukeboxes etc)

14. Entertainment

15. Outside Areas

How to use this template document

Living Document

Customer Journey

Pre-Booking (If feasible)

Arrival outside venue

Queuing outside

Entering the business

Walking to table either inside or outside

Ordering food and drinks

Bar Service

Food and drinks service

Clearing the customer table

Going to the toilet

Paying

Leaving the business

Continuous actions (cleaning etc.)

Staff Assessment

Before returning to work

Pre-arrival

Arrival

Uniform change (if applicable)

Kitchen Menu

Kitchens

Deliveries

Toilet Use

Interaction with customers

Interaction with work colleagues

Using the staff office

Leave work

Staff rest rooms

When staff feel unwell

Sign Off

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