BGC condemns Scots government casino curfew blow


UK industry body The Betting and Gaming Council has expressed its dismay at the Scottish Government’s 11th-hour decision to impose a midnight curfew on the country’s casinos. First Minister Nicola Sturgeon announced the


move as she confi rmed Scotland was moving to Level 0 Covid restrictions from July 19. Under the new regime, all Scottish hospitality venues must close their doors at midnight.The move is particularly devastating for casinos, which do more than half their trade after 10pm. It also provides more uncertainty for the 700


employees of Scotland’s casinos, as well as further denting the £30m a year they pay in tax to the Treasury.


The decision comes despite an independent report


earlier this year by Dr Lisa Ackerley, a chartered environmental health practitioner, which said casinos were “as safe, if not safer” than other hospitality venues thanks to their anti-Covid measures. Michael Dugher, chief executive of the Betting and


Gaming Council, said: “Scottish casino operators have once again had the rug pulled from under their feet by this bizarre decision. “The casino industry has been forced to withstand a


series of inexplicable decisions by politicians within the past year and is now coming to terms with yet another setback. The brutal truth is that a curfew is disastrous for casinos and we were under the impression that a


move to level 0 would see the curfew fi nally removed next week, but that’s no longer the case. “The goalposts have changed time and again,


which is grossly unfair on the colleagues and operators who have worked so hard to make casinos Covid-safe. “Given that casinos do most of their business


after 10pm, forcing them to close at midnight is economically self-harming and shows a complete misunderstanding of the casino industry. “I would urge Nicola Sturgeon to re-think this decision as soon as possible, and remove the uncertainty she has placed over the hundreds of hardworking staff employed by Scottish casinos.”


Hiring shortage could mean health risks, says expert


Faced with a shortage of almost 200,000 staff, the UK’s hospitality sector is on a hiring spree. Yet, this could severely risk the health and safety of consumers, says an environmental health expert. Following lockdown restrictions coming to an end and a staffi ng crisis brought on by the pandemic, online recruiter Indeed recently reported that during June 2021 the number of job postings in the hospitality industry was up to 29% higher than pre-pandemic recruiting levels in February 2020. The demand for staff comes as the


need for table-only service has increased, outdoor seating has expanded and an improved confi dence amongst consumers has rapidly surged eating-out bookings. In addition, there is fi erce competition across hotels, pubs, restaurants, cafés and takeaways all looking for temporary and full-time recruits as they have to cut hours to operate. But the speed in which both waiting on and


back-of-house staff are being placed into new roles could mean that food safety standards are in jeopardy and could risk consumer safety, says Kirstie Jones an environmental health expert of Navitas Safety. “For many previously furloughed employees it


may have been months since they have been at work, and with staff shortages across the sector there is a vast number of new recruits who have no prior experience working in a food-related environment.


6 JULY 2021 “Not only has Covid-19 meant regulations have


changed dramatically since pre-pandemic, but it is imperative that businesses actively train staff and update their safety procedures as they hire new people, particularly as new laws, digitalised menus and table service come into play.” Kirstie added that as of October this year,


Natasha’s Law will be enforced across the UK, meaning that all businesses that sell foods which are pre-packed for direct sale (PPDS), will need to clearly label all ingredients and allergen information. The law was brought in following a tragic incident whereby Natasha Edan-Laperouse sadly died after consuming a sandwich from a high street retailer that contained sesame


seeds but did not display allergens on its packaging. With that in mind, Kirstie said: “Training staff on


the importance of allergens and intolerances is increasingly imperative, as legislations continue to change, including Covid-19 guidance, remote online training could save lives.” During the pandemic, the food and hospitality


industry have also witnessed multiple changes in the way they can serve food and drink for consumption off the premises. Last year, a temporary off-sales extension for alcohol licensing permitted businesses to allow the sale of alcohol for consumption off-site, as well as on-site. Put in place to allow businesses to continue


trading whilst maintaining social distancing rules, business owners and employees must be trained in


order to ensure they remain compliant and up to date with the legislation. Noting that consumers are also paying close


attention to health, hygiene and safety ratings that establishments are implementing, Kirstie indicated businesses must also align brand culture and values with that of consumers to keep them coming through the doors. An all-in-one, digitalised food safety system and


online training platform can also support managers in monitoring and managing each staff member’s safety understanding. It also allows food safety training to begin remotely before they’ve even interacted with customers, giving complete peace of mind to managers and owners. Being paperless, online food safety training also ensures greater sustainability for the business whilst avoiding costly mass workshops. Winning! To fi nd out more or to book on to Navitas


Safety’s fun, interactive and 100% Online Food Safety Training Academy, please visit: https:// www.navitas.eu.com/online-safety-training/


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