Staying COVID-19 Secure in 2020 At The Peacock at Barlow - Risk Assessment and Guidance to ensure safe operation during the Coronavirus pandemic
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Staying COVID-19 Secure in 2020
At The Peacock at Barlow
Risk Assessment and Guidance to ensure safe operation
during the Coronavirus pandemic
INTRODUCTION
The current COVID-19 pandemic is unlike anything The World and our industry has ever had to
face in our time. It poses a huge threat to our well-being, livelihoods and the future of our
industry. This document is our guide on how The Peacock at Barlow is trying to navigate the
situation, the processes and safety procedures we have put in place to comply with the
Governments guidance and how we will operate to ensure the safety of our guests and team
with our core values intact.
The situation is ever changing with new information released frequently. These plans are only
designed for our particular business and operation. They have been put together using risk
assessments undertaken for our building to ensure full compliance with the government’s
guidelines.
Our goal is to create a safe and hospitable environment for our loyal team and guests. Using the
available guidance, with regards to hygiene processes in kitchens and current physical distancing
measures, we have determined how our daily operations will work. We will continually update
our policies in line with scientific and government advice.
GUEST EXPERIENCE
The Peacock at Barlow experience is a concept built around atmosphere, engagement, building
connections and going over and above to deliver exceptional service, delicious food and drink at
every step of our guest’s journey.
Current restrictions will make it harder for us to follow our usual service model. However we
have spent a great deal of time working through the changes and adaptations required to make
the experiences we provide as safe and memorable as possible.SITE HYGIENE The housekeeping team will deep clean and disinfect all areas of the pub and bedrooms on a daily basis following our checklist which includes details of all surfaces, touchpoints and cleaning procedures. The kitchen team will sanitise all surfaces, drawers, fridges and equipment each morning and regularly throughout the day following our checklists and cleaning procedures. Team members will continue sanitising surfaces and touchpoints throughout the pub at regular intervals throughout each day. Single use menus printed on recyclable paper will be ready on tables and disposed of after each sitting. Table surfaces and sides, chair backs and touchpoints will be fully sanitised after each sitting. Disposable and recyclable paper napkins will be used front of house to reduce customer/staff contact. Staff will use disposable gloves to empty all bins. Automatic hand sanitiser dispensers will be located at all entrances and exits, as well as at numerous locations throughout the pub and back of house areas. Branded signage will request guests and staff to follow hygiene procedures in washrooms, physical distancing and safety guidance throughout the pub. PPE will be available for staff or guests at all times including sanitiser, face masks, disposable aprons and gloves, face visors and foaming hand soap. Anti-microbial copper film and foot handles have been installed on all doors to minimise potential spread of virus and bacteria. Our glass wash machine, dish wash machine, ice machine, air con system, water boiler and all equipment in the kitchen has been serviced prior to re-opening and everything is in full working order. Glasses, cutlery and crockery that will be handled by our guests are cleaned in our dish-wash and glass-wash after every use and will be returned to position using gloved or sanitised hands. This will again be the case when they are re-used. Both machines operate at a Covid killing temperature. Doors will be wedged open where possible to reduce touch points and improve ventilation (this does not apply to fire doors). Windows will be opened when possible to maintain good ventilation. Touched objects will be sanitised between each use. For example pens, card machines, trays, etc. All kitchen staff have updated their Food Safety Level 2 qualification to ensure safe operation when handling, cooking and preparing food.
TEAM HEALTH
The health and well-being of our team is very important to us. Now more than ever this is
crucial to create a good working environment. Hospitality is not a work-from-home industry
and therefore we will have to expose ourselves to a certain level of risk when working with
others and looking after our guests. It is our mission to ensure that this risk is minimised to
the lowest possible level and we at The Peacock at Barlow have considered all aspects of
our operation to develop our strategy. As always, we ask our teams to be respectful
towards each other and sensitive to the fact individuals may have concerns.
If any team member or someone from their household develops symptoms they must
notify management and will be asked to get a test immediately and self-isolate in line with
government guidelines found here gov.uk/government/publications/covid-19-stay-
athome-guidance
All members of the team will be required to complete an online government approved
health and safety assessment before every shift. On arrival at work staff will sign to say this
has been completed and date stamped, that they have photographed it on their phone as
proof and they will then take their individual temperature and record it on site (this will be
kept on site for 1 month)
We are aware of who is vulnerable or living with someone who is vulnerable or shielding.
PPE is available for all members of the team including disposable aprons and gloves, face
masks, face visors, hand sanitiser and foaming hand soap.
Personal hand sanitiser bottles will be provided for all front of house staff.
Foot handles have been installed on pull doors and anti-microbial copper film has been
installed on all push doors, handles and touch points.TEAM PHYSICAL DISTANCING
Team start and finish times will be staggered where possible to avoid times of congestion and allow safe
distancing in the staff room.
Team members must ensure physical distancing measures are followed when arriving to and leaving from
the building. They have been instructed to be constantly aware and cautious.
Key areas of congestion including the staff room will be clearly signed with hygiene procedures and will be
carefully maintained. Hand sanitiser will always be available, the house keeping team will sanitise daily
and anti-microbial copper film will be installed on door handles and touch points as well as foot handles
on pull doors to avoid touching anything with hands.
Back of house stairways and corridors will operate directional flow rules to prevent unnecessary contact
points and staff will need to take responsibility for maintaining physical distancing.
Breaks will be staggered and encouraged to be taken outside when the weather permits, in safe ventilated
locations observing social distancing measures. When this is not possible we will allow one member of the
team to eat in the staff room at once or use the brewery tasting room, areas of the pub if space allows or
our cottages across the road.
Each section of the pub will be operated by one member of staff where possible. In situations where more
than one staff member is required the team will be responsible for maintaining physical distancing.
Back to back and side to side working will be implemented in our kitchen to prevent direct face to face
contact. Our facilities are already designed to cater for this and we have separated the prep sections to
allow further distancing.
Walk in fridge, walk in freezer, cellar, pastry section, the linen room and the cleaning cupboard will be
limited to one person access at a time. The team will be responsible for keeping to these rules. Dots on the
floor around the kitchen will guide staff to support and maintain physical distancing.
Sneeze screens have been installed along the bar to protect staff, as well as at the coffee station and order
point and also at the pinch point between the bar table and tap room, creating a safe corridor for the team
and guests to walk through.
Face coverings are compulsory when carrying food and drinks. If used the team member will wash their
hands before putting it on and before and after removing it, avoid touching their face or face covering,
change the face covering if it becomes damp or is touched, change and wash the face covering daily,
continue to practice social distancing and wash hands regularly.
Bike racks are available to avoid use of public transport.SERVICE
Service staff should not stand opposite the chef on the pass, instead they must stand a diagonal
distance apart throughout service.
Till points allocated to a maximum of two staff to prevent overcrowding.
Staff will be allocated sections in the pub to reduce the number of staff looking after each table.
Staff will collect all empty glasses and plates. Guests will be advised to put dirty glasses and crockery
at the edge of tables.
We have purchased five tablets to allow service staff to take orders at the tables and reduce
congestion and the number of people using the same touch points.
Our Till company are designing a system to allow online ordering and payment by guests at the table
to reduce contact which we hope will be in action in early July.
Sanitiser will be in close proximity to all tills.
We will not allow self-service of food, drinks, cutlery and condiments to reduce risk of transmission.
We will clean non-disposable condiment containers after each use.
Staff carrying plates, caddies, condiments, glasses to tables will be wearing a face covering, be
sanitising their hands whenever they move between sections and will be washing their hands with
foaming soap regularly.
Staff delivering drinks and food will face side on as they place items down and avoid facing guests.
Staff on the bar will not face each other and will keep a safe distance apart with floor markings to
help facilitate this and will be wearing face coverings.
There will be zones in the kitchen for front of house to collect food from (1 at a time) to minimise
contact and maintain physical distancing.
We have purchased radio communication devices to allow management, host and kitchen staff to
communicate between areas without the need to be in close contact with each other. These will be
sanitised after each use.
TV’s will not be used to screen sporting events and instead used to inform guests of safety and
physical distancing guidelines.
Our site will promote a cashless policy to avoid unnecessary contact.
Staff will remind guests to follow physical distancing advice and clean their hands regularly.TEAM COMMUNICATIONS
Staying connected with our team has been essential in developing this guide and we
welcome input, suggestions and comments from every level of the business.
We are doing all we can to ensure our team understands the importance of clear
communication and these safety guidelines. Knowing our team is safe and fit for work is
crucial.
The team are aware that if they are displaying symptoms of Covid-19 they must stay at
home.
We will be in constant communication with our team to ensure safe working and will listen
to and address any concerns or issues presented to us immediately. Melissa Collins has
been chosen by workers as the health and safety representative who has been consulted
on this document and risk assessment and will be available to be contacted by any
member of the team regarding any concerns or issues.
DELIVERIES
Suppliers have fairly consistent time windows which are staggered to avoid multiple
deliveries at the same time. They are aware if there is another supplier delivering
they must wait until they have left the premises.
Our suppliers have their individual health and safety procedures to ensure Covid-19
safe delivery operation.
Sanitiser and a written policy will be available for all delivery personnel before
entering the premises. Where possible deliveries will be exchanged by the door.
Delivery points have been agreed with suppliers and are clearly signed.
We will minimise the need for non-supplier deliveries and leaving site to collect
anything we might need. We will aim to order larger quantities less often to reduce
number of deliveries.
We will have a one way flow of traffic in all stock rooms and areas.GUEST PHYSICAL DISTANCING
The government guidance of 1m+ physical distancing was a welcome change for our industry and we will
ensure this is followed throughout the pub and where possible increasing this to 1.5m or 2m.
At busy times we plan to have two indoor queues which have been clearly marked with floor stickers to keep
guests 2m apart and we will strictly enforce this and ask only 1 or 2 people from each party to join the queues
at any one time to avoid congestion.
We will operate a waiting list when full and ask guests to wait in their car until we call them to advise the table
is ready to avoid queues. Short queues will be managed by staff and floor stickers at 2m intervals. Disabled
guests will have use of our dedicated disabled entrance and looked after by a member of the team.
We will remind guests with children they are responsible for their supervision at all times and must ensure
they are following physical distancing guidelines.
Groups will be advised regarding limits on gatherings - indoor limited to 2 households (or support bubbles)
and outdoors limited to 2 households (or support bubbles) or a group of at most 6 from any number of
households.
We will offer table service only and guests will not be allowed to stand at the bar and drink.
Team members will stand as far from tables as possible when taking orders.
Physical distancing signs will be in place in key areas.
The bar will remain closed subject to current guidelines and act as dispense for table service only. Drinks
tickets will be printed and made up by bar staff. Drinks will be delivered to individual tables on a tray which
will be left on the table for guests to remove their own drinks.
Screens have been installed to separate guests and team members from each other where 2 metre distancing
is not possible.
Tables have been separated to 2m distancing where screens are not separating them, they have also been
positioned to avoid face to face exposure between tables.
Our sites will promote a cashless policy to avoid unnecessary contact.
Certain toilet cubicles and urinals have been closed off to ensure physical distancing. Automatic touchless
soaps are installed in all washrooms and the toilet flush mechanisms are touchless as well as the taps which
provide hot water and drying facilities.
Guests will be advised they cannot seek shelter inside during adverse weather conditions without their own
table and only if physical distancing can be maintained.
Bike racks are available to avoid use of public transport.GUEST COMMUNICATIONS
Clear guidance on physical distancing and hygiene will remain on our website with
updates in line with new scientific information and government guidelines.
All our email communications will be updated to inform guests about our new
measures and processes including physical distancing requirements.
Our phone confirmations for table bookings as well as hotel bookings will also be
altered to include new process information. Guests will be called the day before their
booking and given key information.
Signage outside will direct guests to the main entrance to follow our one way system.
Signage inside the main entrance will inform all guests of our guidance to ensure the
safety of themselves, our staff and other guests and keep us all Covid-19 secure.
Guests will be advised that failure to observe safety measures will result in service not
being provided and we may ask them to leave.
Guests with symptoms of Covid-19 should not visit our premises and should follow
government guidelines.
To comply with the governments track and trace program we will ask every guest to fill
in a short form confirming they have read through all of our guidelines before being
taken to their table, as well as giving their name and contact details. These will be
stored securely each day in a sealed envelope locked in the office and destroyed after
21 days.
The government’s notification confirming our risk assessment and staying COVID-19
secure has been approved will be displayed in the pub and on our website.TEAM HYGIENE
Hand washing must take place every 30 minutes using foaming
hand soap and hot water for 20 seconds whilst maintaining
physical distancing measures.
Team members must wash their hands for a minimum of 20
seconds with foaming hand soap and water immediately after
coughing or sneezing.
Sanitiser stations will be located at all entrances and exits and at
regular points throughout the pub.
Key touch points will also have sanitiser available.
All hair must be tied up and staff must change into work clothes
in allocated locations at work where possible. Jewellery
restrictions remain in place in line with our staff handbook.
Team members will be instructed on the importance of their own
personal hygiene and ensuring the clothes they wear to work are
cleaned before every shift.CORONAVIRUS SUPPORT/INFORMATION
Food Business support - www.gov.uk/government/publications/covid-19-
guidance-for-foodbusinesses/guidance-for-food-businesses-on-coronavirus-
covid-19 and www.hse.gov.uk
Employer support - www.gov.uk/government/publications/guidance-to-
employers-andbusinesses-about-covid-19/guidance-for-employers-and-
businesses-on-coronavirus-covid-19
British Sign Language (BSL) videos explaining what coronavirus is and how to
prevent the spread - www.signhealth.org.uk/resources/coronavirus/
Domestic Abuse Helpline - 08000 198668
Advice for the public and businesses on safeguarding, financial assistance
and business rates information can be found at our websites: www.ne-
derbyshire.gov.uk or www.bolsover.gov.uk
For individuals who are self-isolating and need support because of a
vulnerability or have no-one to help with essentials, please visit North East
Derbyshire District Council https://myselfservice.ne-
derbyshire.gov.uk/service/
Coronavirus_Self_Isolation_form Bolsover District Council -
https://selfservice.bolsover.gov.uk/service/Coronavirus_Self_Isolation_form
For one to one advice regarding your business activities and the coronavirus
contact the Joint Environmental Health on 01246 231111
or email Environmentalhealthadmin@ne-derbyshire.gov.ukANOTHER NORMAL
It is clear that the road back to normality will be filled with challenges. The unity
and support that is being shown between businesses across our sector is
unlike anything we have seen before and it is incredible to see. We are
immensely proud to be a part of this amazing industry.
Hospitality is resilient and adaptive which has always been the key to its
survival.
People love people. Experiences in bars, restaurants and cafes hold memories
that have shaped our lives and will continue to do so in the future even with
temporary restrictions in place. Anything built with so much heart will not fade
away as long as people love people and we work together to ensure a safe and
hygienic environment for all staff and guests.
We hope everyone stays safe and well and thank you for your support.
If anyone has any suggestions or ideas to help us please share them to help
fight this battle and keep everyone safe. We hope to welcome you to our pub
soon and look forward to serving the best food, drinks and service around
(safely).You can also read
