Inspection
Regular and visible written or verbal communication of the government messages
Frequent reminders using the following:
o Additional signage to ask staff not to turn up for work if they have symptoms.
o Written communication.
o Posters and signage.
o Regular messages to all warehouse staff via noticeboard, intranets and/or tannoy.
Use floor markings inside to facilitate compliance with the social distancing advice of 2 metres, particularly in the most crowded areas.
Make regular announcements to remind staff to follow social distancing advice and clean their hands regularly
Consider physical barriers if feasible, as an additional element of protection for workers.
Stagger shifts start, end and break times.
Limit non-essential movement between sites or areas.
Leave non-essential doors open to avoid multiple use. This does not apply to fire doors.
Identify and clean key touch points eg. door handles, keypads
Restrict all non-essential visitors to sites/hubs/warehouses.
Offer non-contact deliveries, where the nature of the product allows.
Where delivery staff must enter customer homes eg. delivery of large items, contact the customer on the day of the delivery to ensure that they are not self-isolating or experiencing symptoms. If they are, cancel and reschedule the delivery
Drivers should be given full discretion to refuse to complete any delivery if the customer appears unwell or they do not feel it is safe to continue
When entering customer homes drivers should ask customers to maintain a 2m distance. Hands should be washed with soap and water on arrival and departure. Hand sanitiser should be supplied in case it is not possible to wash hands
Sanitiser and wipes should be provided in all delivery vehicles and at entry/exit points to sites
Customer order collection points should be set up to ensure the 2m separation either by floor markings or by limiting the number of customers that can enter at a time
Consider limiting installation services to only provide where installation is essential for use and where only certified workers can carry out the installation
Ensure all drivers working on installation and in-home repair are fully informed of protection measures. Offer alternative tasks if there are concerns
Consider alternative solutions to two-person delivery such as crew consistency through shift rota change (ie same two crew members in delivery) and reducing the need for such deliveries as much as possible
Ensure vehicle cabs are cleaned regularly especially between shifts and at the end of day
Offer alternative tasks if concerns are raised
Staff can continue to use rest areas if they apply the same social distancing measures.
Notices promoting hand hygiene and social distancing should be placed visibly in these areas
Staff should be reminded to wash their hands regularly using soap and water for 20 seconds before and after eating
Canteen staff who are unwell should not be at work
Canteen staff should wash their hands often with soap and water for at least 20 seconds and before and after handling food
A distance of 2 metres should be maintained between users
Where possible, staff should be encouraged to bring their own food
If possible, increase the number of hand washing stations available
Introduce a staggered or extended break rota to avoid crowding
Space out chairs and tables. For example, by removal or marking as “do not use”.
Remove sofas from break areas
Permit food consumption or breaks to be taken outside of usual areas
Restrict number of people using designated smoking areas at one time. Also consider increasing the number of designated areas or asking staff to smoke off-site
Frequently clean and disinfect surfaces that are touched regularly, using your standard cleaning products
Consider providing a takeaway service to avoid crowding in the canteen
Provide additional pop-up handwashing stations or facilities if possible, providing soap, water and hand sanitiser, if available
Provide wipes and hand sanitiser, if available to all colleagues on site
Facilitate handwashing breaks
Introduce frequent deep cleaning of work areas, with attention to multi contact points. For example, between shifts, staff change overs and/or during breaks
Encourage use of disinfectant wipes to clean all equipment before and after each use
No orders taken in person on the premises, only online or by telephone
Delivery slots or click and collect services are offered at the time of ordering.
Where shuttle buses are provided limit the number of people on each bus and increase frequency of service.
Review tasks that require two people and determine appropriate way to protect staff.
Consider whether windows can be opened especially in enclosed spaces
