| What are the hazards? | Who might be harmed | Controls Required | Additional Controls | Action by who? | Action by when? | Done |
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| General Spread of Covid-19 Coronavirus |
- Staff
- Guests to the hotel
- Contractors
- Delivery Drivers
- Vulnerable groups – Elderly, Pregnant workers, those with existing underlying health conditions
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Hand Washing
| Employees to be reminded on a regular basis to wash their hands for 20 seconds with water and soap and the importance of proper drying with disposable towels. Also reminded to catch coughs and sneezes in tissues – Follow Catch it, Bin it, Kill it and to avoid touching face, eyes, nose or mouth with unclean hands. Tissues will be made available throughout the workplace. | | | |
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Cleaning
Frequently cleaning and disinfecting objects and surfaces that are touched regularly particularly in areas of high use such as door handles, light switches, reception area using appropriate cleaning products and methods. | Staff to check all toilets regularly and sanitise using distillery sanitiser. Toilet sign off sheet to be present in all toilets. Duty Manager to spot check and follow up if necessary.
To help reduce the spread of coronavirus (COVID-19) reminding everyone of the public health advice
Posters, leaflets and other materials are available for display. | | | |
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Social Distancing
Social Distancing – Reducing the number of persons in any work area to comply with the 2-metre (6.5 foot) gap recommended by the Public Health Agency
What is the situation in Northern Ireland?
Guidance on social distancing and for vulnerable people
Taking steps to review work schedules including start & finish times/shift patterns.
Ensuring sufficient rest breaks for staff.
Social distancing also to be adhered to in canteen area and smoking area. | Staff to be reminded on a daily basis of the importance of social distancing both in the workplace and outside of it.
Management checks to ensure this is adhered to.
All tables to be wiped regularly with sanitizer and general surfaces. Communal stairways to be done every hour with sanitizer. Gloves to be worn when cleaning and disposed off straight away and hands then washed. | | | |
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Wearing of Gloves
Where Risk Assessment identifies wearing of gloves as a requirement of the job, an adequate supply of these will be provided. Staff will be instructed on how to remove gloves carefully to reduce contamination and how to dispose of them safely. | Maximum of 2 in the office at any one time and maximum number in kitchen. One way system to be implemented around the hotel to also prevent people coming into close contact. Maximum numbers in public toilets.
1 person in smoking area at once, social distancing to be adhered to when having staff meals.
Staff to be reminded that wearing of gloves is not a substitute for good hand washing.
All FOH staff to be wearing gloves and changing regularly when on shift. | | | |
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RPE
Public Health guidance on the use of PPE (personal protective equipment) to protect against COVID-19 relates to health care settings. In all other settings individuals are asked to observe social distancing measures and practice good hand hygiene behaviours
Taking steps to review work schedules including start & finish times/shift patterns.
Where RPE is a requirement for risks associated with the work undertaken the following measures will be followed-
Tight-fitting respirators (such as disposable FFP3 masks and reusable half masks) rely on having a good seal with the wearer’s face. A face fit test will be carried out to ensure the respiratory protective equipment (RPE) can protect the wearer.
Wearers must be clean shaven. | To minimise the risk of transmission of COVID-19 during face-fit testing the following additional measures should be carried out –
Both the fit tester and those being fit tested should wash their hands before and after the test.
Those being fit tested with non-disposable masks should clean the mask themselves before and immediately after the test using a suitable disinfectant cleaning wipe (check with manufacturer to avoid damaging the mask).
Test face pieces that cannot be adequately disinfected (e.g. disposable half masks) should not be used by more than one individual.
Fit testers should wear disposable gloves when undertaking cleaning of the tubes, hoods etc. And ensure they remove gloves following the correct procedure (PDF)
Reference Using PPE at work during the coronavirus outbreak
Internal communication channels and cascading of messages through line managers will be carried out regularly to reassure and support employees in a fast changing situation.
Line managers will offer support to staff who are affected by Coronavirus or has a family member affected. | | | |
| Reception |
- Reception Staff
- Guests
- Delivery Drivers
- Vunerable Groups
|
Symptoms of Covid-19
If anyone becomes unwell with a new continuous cough or a high temperature in the workplace they will be sent home and advised to follow the stay at home guidance.
Line managers will maintain regular contact with staff members during this time.
If advised that a member of staff or public has developed Covid-19 and were recently on our premises (including where a member of staff has visited other work place premises such as domestic premises), the management team of the workplace will contact the Public Health Authority to discuss the case, identify people who have been in contact with them and will take advice on any actions or precautions that should be taken.
https://www.publichealth.hscni.net/
Mental Health
Management will promote mental health & wellbeing awareness to staff during the Coronavirus outbreak and will offer whatever support they can to help
Reference –
Coronavirus and your wellbeing
Mental well-being at work
Operations
Try to reduce guest contact as much as possible while still providing as effective and friendly service. |
- All reservations pre paid on day of arrival, saving waiting at the desk on check out.
- No room charging will be available, saving a lengthy check out process.
- Bill emailed to guest instead of paper bill, either the night before or on morning of check out.
- Key box system implemented to save transfer between hands. Box sanitised hourly as well as keys when handled.
- Guests not shown to rooms – instead pointed in right direction. Can still offer help with luggage, however staff members wear gloves and follow at a distance.
- Encourage guests to use the in room phones to talk to reception instead of coming to the desk.
- Twice daily clean of the office – morning and night using approved cleaning chemicals.
- Regular use of hand sanitiser.
- Gloves worn when dealing with anything guest related – eg checking in and possibly handling pens, paper & keys. Binned after use.
- Screen of some sort for the desk which can be easily put up and taken down.
- One way in and out of office – lock entrance door from bar/corridor.
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| HSKPG | |
Health & Safety
Keeping a high level of cleanliness daily and following government and WHO guidelines.
Operations
Ensuring an exceptionally high level of daily clean is done, whilst also ensuring the safety of staff and guests. |
- One way system implemented around the hotel to help prevent unnecessary close contact.
- Specific staff member designated to sanitising rooms before the main clean and after clean has taken place. Also responsible for sanitising the room keys.
- Staff uniform to be washed in house at a high temperature ready for use the next day.
- Business cards to be left in the room stating who has sanitised the room and keys. Keys to be in the room in a sanitised clear bag.
- Gloves worn daily by all HSKPG staff and changed for each room and bathroom worked in.
- Masks worn by staff members doing the initial sanitising of the rooms.
- Maximum number of staff working in one area at once and at appropriate distance.
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| KITCHEN |
- Staff
- Guests
- Vulnerable Groups
|
Health & safety
Keeping a high level of cleanliness daily and following government and WHO guidelines.
Operations
High food, prep and cleanliness standards whilst also ensurng staff and diner safety. |
- All deliveries left at back door, fresh fruit/veg washed straight away before putting away.
- Designated sections of the kitchen where chefs stick to.
- Designated drop station at the pass where food goes and FOH pick up.
- Easy to prepare TDH menu, keeping costs down, prep low and still appealing and tasty.
- Minimise components per dish to reduce contact with food and plate.
- Minimise number of FOH staff in kitchen at once.
- Minimise stacks of dirty dishes at KP section – all plates/crockery should go straight into dishwasher or sink full of hot water.
- Food to be taken out under closhes.
- Fresh uniform to be worn daily – can use the high temperature washing machine in laundry.
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| FOH |
- Staff
- Delivery Drivers
- Guests
|
Health & safety
Extra measures to be taken in line with usual H&S procedures to ensure no contamination between staff, food and guests.
Operations
Maintaining a professional and efficient service while keeping close guest contact to a minimum |
- Gloves to be worn at all times and changed after each task.
- Chefs to work in own sections and not overlap.
- KP to ensure dishwasher is running correctly and a constant sink of hot water is available to soak dirty dishes.
- Delivery drivers to keep a safe distance when unloading goods.
- Extra care taken when doing the nightly keen – surfaces properly sanitised etc
- Chefs to ensure that back area is kept tidy – cigarette area scrubbed nightly and sanitised.
- Restaurant tables spaced at an appropriate distance – (looking at screens)
- Implementing idea for breakfast – hampers taken to the table with the idea to pre order the night before.
- Maximum number of covers per half hour to keep restaurant numbers at an acceptable level.
- One way system for staff working in the restaurant.
- Daily brief important so that everyone knows their specific role.
- Bar deliveries handled and unpacked with gloves.
- Drinks served by staff member in gloves, then discarded after use.
- Staff rotas looked at to prevent unnecessary overlaps of shifts.
- All chairs/tables to be sanitised after breakfast and before/after dinner service daily.
- Staff to wear gloves and change them regularly, especially in between tasks.
- Staff to ensure they wash uniform nightly at high temperature and keep high levels of personal hygiene.
- Sanitise stations set up in bar, restaurant and toilet entrance to encourage regular cleaning.
- One staff member smoking at once and liaise with kitchen RE nightly wash & santise of the smoking area.
- Maximum numbers of staff in areas at one e.g bar & kitchen and at sensible distances.
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