The Horseshoe Inn and Restaurant, Mamhilad; COVID19 risk assessment

The Horseshoe Inn COVID 19 RISK ASSESSMENT
TO REDUCE THE RISK OF INFECTION BY COVID 19 BY TAKING PREVENTATIVE MEASURES.
How infection occurs? Carried in droplets of already infected person when coughing or sneezing (about 1m distance). Carried in aerosol (microscopic droplets) of already infected person when breathing out (2m distance) Droplets or aerosol Inhaled by new infected person or absorbed through eyes Droplets land and remain on surfaces which are touched by new infected person and transferred to the eyes, nose or mouth by the hands.
WHO IS AT RISK?	All employees. All customers Tradespersons Delivery people	EXTRA ACTIONS, RESOURCES AND FACILITIES TO BE PROVIDED PRIOR TO REOPENING
HIGH RISK AREAS (where frequent contact with people can occur either by droplets or touching)	High Risk Touch Points TOILETS TAPS DOOR HANDLES TOILET HANDLES GRANITE SURFACES TOILET DOORS FLUSH HANDLES KITCHEN TAPS METAL PREP SURFACES KITCHEN PREP SURFACES CHOPPING BOARDS KNIVES CELLAR New Barrels New Gas bottles	Identification of staff at greater risk of exposure to COVID 19. Extra protection measures to be determined according to risk. Pupils at school allowed to return to Front of House duties as long as tested negative at school.	Done
		Customer sanitization stations: serviced	Done
		Portable sanitization stations (dispenser bottles) for use in mitigation where 2m distancing not possible.	Done
		Contactless ordering app to be set up. Contactless track and trace app set up and operational. Check operational. Outdoor service via app or Table service	Done
		Protective screens for tables/areas less than 1m distant from each other. More to be ordered for one way systems. One way system to be improved to toilets. TABLES 2 and 3. Remove one table to increase space between. Move large table and move 26 under window opposite. 24 to become a 2. (23/04/21 1 way system removed due to reduction in rates.) Table layout to remain the same.	Done
		Face visors, Gloves, Disposable aprons	Done
		Staff sanitization stations	Done
		Portable sanitization (dispenser bottles) stations for use by staff where 2m distancing not possible	TBA
		COVID Signage: One way systems Wash hands / Sanitization stations Contactless ordering and contact details Track and Trace notice and QR code Customer care and safety (including customer behaviour) Contactless ordering app for outside tables	TBA
		Updates to website to inform customers and staff of changes to service because of COVID19. Risk assessment shared with staff for consultation.	Done
ACTIVITY/FUNCTION	ACTION TAKEN BY	RISK AND PREVENTATIVE MEASURES
Coming into work	.ALL EMPLOYEES	RISK OF : Employees bringing infection INTO premises. Working from home is only an option for administrative functions where the function is available online. Employees who have been determined/diagnosed as high risk should be allocated roles where no contact with the public or other staff is possible. (23/4 Individual Risk assessment where necessary) Employees showing symptoms before arrival in work should stay home and follow government guidelines. Telephone work to let them know whats going on. Kitchen staff to change into kitchen uniform on arrival. Uniform to be kept and washed safely at work. All employees to sanitize hands immediately upon arrival.	TBA
Coming into work	SCHOOL PUPILS	*Increased risk of infection being brought into the Horseshoe via school pupils and of pupils carrying infection into school from here. See above.* (23/4 No longer applicable due to reduction in rates and testing at school)	TBA
Before and during service	ALL EMPLOYEES	RISK OF : Transmission of infection from staff to staff Ensure 2meters apart where possible. At least 1m apart where not possible. (Portable sanitizers in place to increase hand sanitization) Front of house roles allocated according to area e.g. 1 person inside service, 1 person outside service, 1 person bar. Front of house staff must only enter the kitchen to collect food for service. No remaining in the kitchen. Sauces from fridges to be supplied by chefs. (23/4/21)All staff not allocated to bar should avoid entering the bar area. Any staff going behind bar area to wear mask and sanitize hands beforehand (except Rostered Bar staff). In all cases no more than 2 including rostered bar staff
		RISK OF : Transmission of infection to/from delivery team to/from staff RISK OF : Infection coming into building on delivered items
	KITCHEN DELIVERY TEAMS	Deliveries to be left on new rack outside kitchen without entry into kitchen area.
	CELLAR GAS DELIVERY TEAM	Cellar gas to phone in advance of arrival. Cellar to be opened to facilitate delivery. Gas bottles to be disinfected after delivery.
	MOLSON COORS	Delivery as usual but make sure social distancing. Barrel tops to be sanitized after delivery and before stillaging. No signing of paperwork. Photo should suffice.
	OTHER DELIVERIES	To be instructed to come to side door and leave in outer cellar.
	CELLAR ACTIVITIES	Only staff allocated to bar (usually 1) to carry out cellar activities. And only 1 at a time. Always notify someone else that you are going into the cellar.
		RISK OF : infection still in the building. Potential of spread where sanitization stations not filled up.
Preparing for opening and arrival of customers.	HOUSEKEEPERS	Normal cleaning routine PLUS Disposable apron to be worn but removed and discarded prior to finishing deep sanitisation of high risk areas Ensuring sanitization stations and soap dispensers are full and working.
Preparing bar area for opening and arrival of customers.	FRONT OF HOUSE	Normal opening up routine strictly adhered to PLUS Disposable apron to be worn but removed and discarded prior to opening Deep Sanization of all tables & bar surfaces. Ensure all COVID signage correctly in place. NO MENUS IN USE
Preparation of kitchen for service.	KITCHEN STAFF	Strict adherence to normal kitchen prep routines PLUS Disposable apron to be worn at all times. extra attention to high risk areas
		RISK OF : infection of staff by customers infection of customers by staff infection of customers by customers Menus Cash Proximity
Customer Booking and Arrivals	FRONT OF HOUSE	ALL TO BE CONFIRMED Customers to confirm number of guests and remind customers of responsibility to adhere to new laws on number of households. Booking staff and allocation staff to check every table booked complies with regulations: Walk ins required to give contact tracing details. On entry using Licklist app At table (last resort) by staff Exceptions: Reservations. Customers using online ordering. Inside: Max= 1 extended household (their own household plus 1 OTHER. Up to 15 (TBC) Outside: max. 30(max for this outlet) Customers required to sanitize on arrival and to wear masks when moving around. (not at the table). No customer service at the bar service area. Customers to be reminded to go straight back to their table, no hanging around. No queuing! Outside = No available table / come back another time or phone for reservation from car. Customers warned in advance of COVID19 changes to service (signage/website) Tables located 2m apart where possible. (1m apart with mitigation: i.e. separating screens or customers seated back to back). No physical menus. Customers to be advised to use own phone where possible. Otherwise we provide sanitized tablet. NO CASH TRANSACTIONS:
In service. Customers are present.	FRONT OF HOUSE KITCHEN	Kitchen:- Masks should be worn during the preparation of non-cooked meals. Ordering outside Contactless service (app / service tables) Sauces condiments and cutlery. Sachets only Payment: Inside preferably by Apple pay or Android. otherwise by card terminal with a disposable temporary cover. . Outside by app in advance HIGH RISK AREA Staff pick up infection on hands when collecting dirty plates and glasses from tables. Particularly glasses. Staff to wear gloves when collecting glasses/plates or Staff to sanitize hands AT LEAST after every collection of dirty plates/glasses All tables cleaned at every changeover (Inside) Tablets to be sanitized as soon as order has been taken.
End of Service	FRONT OF HOUSE KITCHEN	RISK OF : Infection remaining present on the premises between services or overnight. Usual closedown procedures to be strictly adhered to PLUS Disposable apron to be worn but removed and discarded prior to leaving deep sanitization of high risk areas