THE BLACK SWAN INN

COVID-19 RISK ASSESSMENT / PROTOCOL – JUNE 2020

We have created a protocol which complies with all the Government’s Covid-19 secure guidelines and is based on our specific risk assessment

We share the output with all our staff and customers through this and other information including our “Covid-19 Summary Notice” which can be found on the front of our website

Staff 

  • Staff must not come to work if they, or anyone in their household, has symptoms of Covid-19.
  • Anyone in, or living with someone in, a high-risk group should not return to work
  • Any staff using public transport must wear a face covering during their trip
  • All staff are invited to discuss any wellbeing / mental health concerns
  • Training for staff on all Covid-19 aspects is being provided on an ongoing basis
  • Staff should work back-to-back or side-to-side wherever possible if 1m+ distancing is not possible
  • Staff should work in unchanging teams where possible

Hygiene at The Black Swan

  •  All staff must wash their hands on arrival, between tasks, and on departure
  • Alcohol sanitisers (min 60%) will be provided to augment handwashing procedures for both customers and staff
  • Customers will be invited to leave their contact details for test and trace
  • A one-way plan with social distancing of one metre plus has been developed for customers and and staff. It will include physical barriers, advice and directional signage.
  • Doors and windows will be kept open as much as is practicable
  • Staff and customers should maintain maximum physical distance where possible (minimum of 1m+) and/or use other protection measures
  • All high throughput areas (eg bar tops, tables, chairs, counters, tills, card machines, telephones, door handles etc) will be subject to intensive and frequent disinfection
  • The back office is off limits to all except the duty manager and will be kept locked
  • Cleaning and services cupboards are off limits to all except cleaning staff
  • Uniforms, clothing (and any PPE which we will supply) must be washed after every shift at a minimum 60degC
  • All ventilation systems have been tested and adjusted for maximum effectiveness
  • If you have to sneeze or cough please do so only into a disposable tissue, and put it directly into a receptacle. Handwash / sanitise immediately thereafter

Kitchen 

All staff must:

  • Utilise disinfectants and wash their hands between tasks
  • Maintain social distancing as much as possible, especially in cold and dry stores, toilets, changing areas etc; minimise interaction with all staff on duty
  • Avoid handwashing of glassware, crockery and cutlery where possible; use gloves and correct detergent if unavoidable; ensure thorough rinsing at 60degC plus
  • Change cloths and sponges on a very regular basis
  • Change uniforms and wash them daily at 60degC
  • Ensure menu is designed to enhance safety / hygiene / social distancing
  • Alert the duty manager if a Covid-19 case is suspected

Lounge Bar

  • Staff must be aware of and ensure customers are aware of our “bespoke” lounge bar service plan, which avoids “pinch points” as much as practicable
  • Customers will be advised of those requirements by suitably displayed notices
  • Sanitisers will be available at entrance doors, toilets and on bars – customers and staff are to use them frequently and on entry and exit
  • Queues are to be avoided and the building not overfilled
  • No customer is to be admitted if showing any symptom of Covid-19
  • A minimum distance from the bar servery will be maintained and Perspex screens have been erected
  • Toilet facilities are to be used only singly; enhanced cleaning will be effected
  • Staff should collect empty glasses and customers should not sit at the bar
  • All surfaces are to be regularly washed and sanitised, particularly frequent touchpoint areas such as toilets, washbasins, door handles, pdq machines, information boards
  • Contactless payment is to be encouraged
  • For hygiene and for test and trace purposes, ordering will be online or by telephone as much as possible

Restaurant

  • Customers are to be advised of social distancing hygiene requirements by notice; they should not enter if they have symptoms of Covid-19
  • “Pinch points” will be avoided by our bespoke plan
  • Adequate table separation is to be maintained at one metre plus
  • All customer contact with napkins, menus, condiments etc is to be minimised and thorough cleaning of all items is to be effected before and after use
  • Social distancing will be maintained by staff serving at tables and with the use of trolleys for delivery of food, cutlery and condiments
  • Contactless payment is to be encouraged
  • For hygiene and test and trace purposes, ordering will be online or by telephone as much as possible

Functions

  • Customers are to be advised by phone and email of social distancing / hygiene requirements. The maximum gathering by law is 30. Two households of any number may gather and in addition, outside, any number of households up to a maximum of six people may meet
  • “Pinchpoints” are to be avoided by our table spacing policy and limiting numbers
  • Contactless payment is to be encouraged
  • For hygiene and test and trace purposes, ordering will be online or by telephone as much as possible

Take-away services

  • Handwash / sanitise all surfaces, menus etc very frequently
  • Stagger arrival and departure times of customers and minimise interaction time
  • Use physical barriers to separate customers and staff to effect social distancing
  • Follow government guidance on food preparation and food service areas
  • Minimise access to kitchen / pantry / freezers etc
  • Provide social distancing guidance to customers
  • Contactless payment is to be encouraged
  • For hygiene and for test and trace purposes, ordering will be online or by telephone as much as possible

Deliveries

  • Minimise social distancing
  • Encourage hand washing / sanitising
  • Avoid signing delivery notes if possible

Cellar

  • Handwashing / sanitising on each entry and exit; only a single staff member per shift to access the cellar

Outdoor Areas

  • Tables to be spaced at minimum one metre plus distances. Staff will patrol regularly to ensure larger groups do not form
  • Tables and chairs to be regularly sanitised
  • Staff and customers to handwash / sanitise regularly, between tasks, and on entry and exit

Hotel

  • Bookings to be taken only in accordance with the protocol and the usual records made
  • Maintain social distancing on arrival – guests to go unaccompanied to their room
  • Advise guests that food in room can be served on a contact free basis (both dinner and breakfast) if required
  • Guests to handwash / use sanitiser regularly, and on arrival and exit
  • Room to be sanitised before arrival
  • Laundry to be placed directly into collection bags
  • Key to be left in room on arrival and checkout
  • Key to be sanitised as part of room clean; thorough sanitising to be carried out in addition to the normal deep clean
  • Contactless payment is to be encouraged
  • For hygiene and test and trace purposes, ordering will be online or by telephone as much as possible

Emergencies

  • Use common sense. Maximise distancing but deal as needs be with the emergency incident