FOX & HOUNDS - COVID-19 SAFETY PLAN – MAY 2020
ASSESSING THE RISKS:
We have identified areas where people gather such as our staff room, laundry area and store area.
Action: No more than one employee is allowed in each area at any given time.
We have identified job tasks and processes where workers are close to one another or members of the public.
Action: Our kitchen will be limited to two line staff and one dishwasher at any given time. Vegetable prep will be carried out in a separate area away from the line. Meat cutting will be carried out in a separate area away from the line. Dessert prep will be carried in a separate area away from the line. All current health and hygiene rules will be continued to avoid cross contamination .
We have identified the tools, machinery, and equipment that workers share while working.
Action: Chefs will bring and use their own knives. Meat slicer will be sanitized after each use. Kitchen surfaces will be cleaned and sanitized frequently. During a shift each bartender will be allocated one POS terminal to use. Credit machines will be wrapped in cling film which will be changed after each use.
Front of house is limited to two employees behind the bar at any given time. No other FOH staff will not be permitted behind the bar. Cutlery will be rolled in a designated area after the employee has thoroughly washed their hands. Beer taps and faucets will be sanitized before and after each shift. During a shift each bartender will be allocated one POS terminal to use. Credit machines will be wrapped in cling film which will be changed after each use.
We have identified surfaces that people touch often, such as doorknobs and light switches. These will be sanitized as per our cleaning schedule.
IMPLEMENT PROTOCOLS TO REDUCE THE RISKS
Reduce the risk of spread between employee and customer
Entry into the Restaurant
All customers must wait in the floor marked spaces to be seated and must maintain a 2 metre distance when being led to their table
Our employees will stand at the end of each table maintaining distance to take orders.
Table Service for Food and Drinks
Meals will be collected from the kitchen and placed on the table in the allocated space at the table for distribution by customers at that table. Drinks will be dispensed from the bar and placed in the allocated space on the table in the same manner. Our employees are not permitted to go between customers.
Table Clearing for Food and Drinks
All empty dishes and glasses must be placed in the collection area marked on the table for the server to pick up. Your table will only be cleared when everyone has finished their meal. Customers will be required to pack their own leftover meals into containers if desired. Our employees are not permitted to go between customers.
Menus will be printed on paper for single use only
No condiments will be placed on the table. Single use sachets will be used when asked for
Water stations have been removed
Payment will be taken at the table with a sanitized machine. Cash will be accepted but not encouraged and handwashing will take place immediately after handling any cash.
Reducing the risk of employee to employee transmission
Employees will endeavor at all times to remain 2 metres apart.
Employees will walk into the kitchen and out of the kitchen via the allocated openings and in the direction of the arrows.
The wearing of facemasks is not mandatory neither is the wearing of gloves but employees may do so for their own protection. Hand washing between tables is required.
Control Measures for maintaining physical distance
Our staffing levels are reduced to maintain physical distance
Employees where possible will work with the same crew on each shift
Table service will be as described above in place of our usual bar service
No seating at our bar
Workers will be required to leave the building when their shift has ended
No more than 7 workers in the building at any given time
Guests will be required to wait to be seated.
No more than 7 people in the waiting area at any time. A sandwich board notice is in place with Union Jack boxes and a table forming a barrier to block entrance.
Tables have been re-arranged to be at least 2 metres apart with end space for the placing of food and beverages
Only one person may use the walkway to the washrooms at any time. Notices have been posted.
Entry to our patio is restricted to one person or one group of 6 in the same party. Notices have been posted.
Our occupancy has been reduced to 50% and our new occupancy has been posted
Reducing the risk of surface transmission through cleaning and hygiene practices
We have new cleaning and disinfecting charts in place. Our workplace has sufficient hand wash stations which are clearly visible and accessible.
We have policies that specify when workers must wash their hands and we have communicated good hygiene practices to workers. Frequent handwashing and good hygiene practices are essential to reduce the spread of the virus. Handwash and Cover Cough posters have been posted
We have implemented cleaning protocols for all common areas and surfaces — e.g., washrooms, tools, equipment, shared tables, light switches, and door handles. This includes the frequency that these items must be cleaned (number of times per day) as well as the timing (before and after shift, after lunch, after use).
Workers who are cleaning have adequate training and materials.
New Rules for employees have been issued and all employees have signed to acknowledge that they have read and understood these rules
All employees have read and understood the Covid 19 Safety Plan template regarding sickness
Any customer who is disrespectful of the new rules will be asked to leave the building
Anyone who is aggressive towards any member of staff or public will be asked to leave.
All incidents will be reported to the Duty Manager
DEVELOP COMMUNICATION PLANS AND TRAINING
Any staff at the workplace, including workers from other employers, knows how to keep themselves safe while at your workplace.
We have a training plan to ensure everyone is trained in workplace policies and procedures.
All workers have received the policies for staying home when sick.
We have posted signage at the workplace, including occupancy limits and effective hygiene practices.
We have posted signage at the main entrance indicating who is restricted from entering the premises, including visitors and workers with symptoms.
Supervisors have been trained on monitoring workers and the workplace to ensure policies and procedures are being followed.
MONITOR THE WORKPLACE AND UPDATE ACCORDINGLY
We have a plan in place to monitor risks. We make changes to our policies and procedures as necessary.
Workers know who to go to with health and safety concerns.
When resolving safety issues, we will involve our employees
ASSESS AND ADDRESS RISKS FROM RESUMING OPERATIONS
We have a training plan for new staff.
We have a training plan for staff taking on new roles or responsibilities.
We have a training plan around changes to our business, such as new equipment, processes, or products.