COVID secure in five steps
As pubs, restaurants and hospitality outlets re-open, Joanne Gilliard, CEO of Jangro, explains what effective COVID-19 controls can be introduced to keep customers and staff safe.
On 4 July (or ‘Super Saturday’ as it was dubbed in the national media) restaurants, bars, pubs, and cafés in England began to re-emerge from their three month hibernation, with hospitality outlets in the rest of the UK following shortly afterwards.
Despite scenes of busy crowds outside bars and pubs, data reveals spending in previously locked down sectors still lagged long-term averages. According to Barclaycard's data, total spending across hospitality, leisure and entertainment was still down 45% on the same weekend in 2019, whilst Lloyds figures (which include customers of Halifax and Bank of Scotland), found pub spending was 65% below the average levels seen in February, while restaurant spending was 55% lower.
This shows clear signs of hesitation from customers. Concerned for their health after several months in enforced lockdown, they need to be convinced that these establishments are safe places to visit.
Making an establishment COVID-secure
First of all, businesses should undertake a risk assessment. Survey the premises and consider the danger points. For example, commercial kitchens, washrooms, bars and reception areas, and dining areas (both inside and outside) are all spaces where the possibility of transmission is high for both staff and customers. Following this, take steps to lower the risk accordingly.
Remember that whilst COVID-19 is still in circulation, it’s not possible to eliminate the threat completely; government guidance asks that businesses take all reasonably practicable measures. Following the ‘Hierarchy of Controls’ system is a good way to lower risk.
Step one: Elimination
Can you redesign or eliminate anything to remove the hazard? For example, if an establishment has several exits, install a one-way system keeping one for entering, another for leaving, and all others locked shut to avoid people passing by each other?
Step two: Substitution Can any activities be replaced with safer processes? For
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example, implement a reservation only policy to manage capacity levels or offer table service instead of making people queue to place orders.
Step three: Engineering controls
Use additional equipment or other measures to ‘isolate’ people and prevent them from coming into contact with the hazard. Visual aids, such as lines marked out on flooring, social distancing signs and matting can all help prompt responsible behaviour to maintain effective spacing between each other. Perspex screens at counters or between dining parties may also be effective.
Step four: Administrative controls
This step is about changing the way people work or behave, and hygiene is key to this. Businesses should check that washroom facilities are in good working order and regularly monitored to ensure dispensers do not run empty.
All surfaces within an establishment should be regularly wiped down with a combined detergent disinfectant solution (at a dilution of 1000 parts per million available chlorine). Staff should pay extra attention to high touch points, such as door handles, and always clean the tables and backs of chairs between guests.
Hand hygiene is also key, so there should be plenty of opportunities to clean hands. Having hand sanitiser dispensers upon arrival is key to prevent bacteria from entering the building.
Step five: PPE and clothing
PPE is the final step in the hierarchy of controls, and should only be used once all other measures have been put in place. As masks and visors become an increasingly common sight, customers will be reassured that you take their health seriously by having staff wear them.
By putting proportionate yet effective COVID-19 controls in place, establishments can rebuild trust and demonstrate that their premises are safe places to socialise and relax in. In an age of social media, where negative comments can quickly tarnish a reputation, this has never been more important.
www.jangro.net
https://www.thisismoney.co.uk/money/news/article-8501451/Spending-data-suggests-trips-pub-lagged-pre-lockdown-averages.html twitter.com/TomoCleaning
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