Protecting our City: Our duty Re-opening the Hospitality Sector - - PowerPoint PPT Presentation

Protecting our City: Our duty

Re-opening the Hospitality Sector Safely Thank you for joining us – the webinar will commence at 2pm. Please use the Q&A to submit questions to the panel throughout the webinar and the panel will respond to as many as possible at the end.

Protecting our City: Our duty

Re-opening the Hospitality Sector Safely

Councillor Marie Boulton

Protecting our City

• Introduction and Host, Councillor Marie Boulton
• Richard Sweetnam - Chief Officer of City Growth, Aberdeen City

Council

• NHS Grampian Public Heath, Dr Simon Hilton
• Police Scotland, Inspector Vicky Stables - City Centre Policing Team,

Sgt Gill Flett - Licensing Team

• ACC Protective Services Environmental Health, Alison Robertson
• Q+A: All
• Conclusion, Councillor Marie Boulton

Webinar Panel and Agenda

Richard Sweetnam – Chief Officer – City Growth - Aberdeen City Council

Protecting our City

NHS Grampian Health Protection - Simon Hilton

Protecting our City Coronavirus & Health Protection

Pol

• lic

ice Sc Scotland

• Inspector Vicky Stables - City Centre Policing Team
• Sgt Gill Flett - Licensing Team

Protecting our City

Aberdeen City Council Alison Robertson – Environmental Health Officer - Protective Services

Protecting our City

Controlling the transmission of COVID-19

The legal & statutory guidance requirements in hospitality settings

• The Legal bit - The Health Protection (Coronavirus) (Restrictions)

(Scotland) Regulations 2020 – Requirements for the hospitality sector

• Requirements of the statutory guidance and other guidance
• Risk – how is Coronavirus spread?
• The COVID-19 risk assessment & the hierarchy of control
• Mitigating measures to control the spread of Coronavirus
• Enforcement & Compliance
• Further guidance

Topics covered

The Health Protection (Coronavirus) (Restrictions) (Scotland) Regulations 2020 [The Regulations] require:

• Businesses are legally required to take all reasonable measures to ensure:
• Physical distancing
• Only admit people to your premises in sufficiently small numbers to enable

physical distancing to be maintained

• Physical distancing is maintained between any person waiting to enter your

premises with exceptions (person and their carer)

• Implement other measures to limit close contact and maintain hygiene
• Collect customer contact details and retain for 21 days

The legal bit…

Businesses operating in the hospitality sector are required by law to have regard to this statutory guidance health measures.

• 1. Mandatory collection of customer/visitor contact details to support

Test & Protect’

• 2. Queue Management
• 3. Noise control – background music, TV’s on mute and subtitled
• Noise control from loud behaviour

New Scottish Government statutory guidance for hospitality premises

• Physical Distancing:
• One metre (1m) physical distancing
• One metre (1m) zone signage
• Table Service with no standing/all customers seated
• Physical distancing, capacity management and no crowding
• Limits to households mixing indoors and outdoors
• Hand hygiene – hand washing & hand sanitising
• Cleaning and hygiene arrangements
• Management of Toilet facilities
• Improved Ventilation
• Workforce planning
• Staff training and instruction

Existing mitigating measures which still apply

• Undertake a COVID-19 Risk Assessment - involving your staff in the

risk assessment process

• All businesses should undertake a full risk assessment to help in

deciding which actions to take and implement the necessary measures to protect staff, other workers/visitors, and the public

• Pre-plan for your COVID-19 risk assessment – get to know your

enemy

What businesses must do to control the transmission of coronavirus

• How is coronavirus spread?
• COVID-19 is spread through respiratory droplets produced released from the mouth or

nose when an infected person coughs, sneezes, speaks or sings, for example

• Person to person spread - direct contact, close contact
• Current evidence suggests that COVID-19 spreads between people through

direct contact, or close contact with infected people via respiratory droplets from the mouth and nose

• People who are in close contact (within 1 metre) with an infected person

can catch COVID-19 when infectious droplets get into their mouth, nose, or eyes

Know Your Enemy – how is COVID-19 spread?

• How is coronavirus spread?
• Indirect contact - through contaminated objects or surfaces
• People with the virus in their noses and throats may leave infected droplets
• n objects and surfaces (called fomites) when they sneeze, cough on, or

touch surfaces, such as tables, doorknobs, and handrails

• Other people may become infected by touching these objects or surfaces,

then touching their eyes, noses, or mouths before cleaning their hands

Know Your Enemy – how is COVID-19 spread?

• Step 1. Identify what work activity or situations might cause

transmission of the virus

• Step 2. Think about who could be at risk – who may be harmed and

how

• Step 3. Decide how likely it is that someone would be exposed.
• Step 4. Act to remove the activity or situation, or if this is not

possible, control the risk

• Step 5. Communicate the results of the risk assessment to

employees and ensure that the risk assessment is available

How to carry out a COVID-19 risk assessment

• Unlikely to completely remove the activity or situation which poses a

risk of covid-19 spread - consider the control measures required to manage the hazard posed by this virus

• Follow a risk-based approach – focus on a hierarchy of control which

seeks to eliminate risks

• Combat risks at source, adapt your workplace to individual needs,

ensure adequate staff training to manage the risk

• Use of PPE – only where required

COVID-19 Risk assessment & the Hierarchy of controls

COVID-19 Risk assessment & the Hierarchy of controls

The hazard (COVID-19) cannot be completely removed as we can no longer all work from home to avoid contact with the virus. People may be asymptomatic and not be aware they have the virus so COVID-19 could be circulating without our knowledge – as such elimination of the hazard is not an option in most cases. Isolate those at higher risk of infection WFH The most effective control is always to remove or replace the hazard with a safer alternative. This is not an option in the case of an invisible hazard like COVID-19. But you can apply measures that eliminate the risk of transmission through physical distancing. Change the way you work (don’t lay tables etc., remove cutlery and condiments, introduce app ordering, contact payments, disposable menus, offer a take-away and/or delivery service etc. Engineering measures modify the workspace to reduce physical contact between people. e.g. installing barriers at service counters or between workstations and tables and seating to enforce physical distancing, floor markings, separate exits and entrances, and redesigning seating, provision of hand wash and hand drying material, provision of hand sanitisers at strategic points These are policies & procedures introduced to ensure workplace safety. These also include signage and educating staff about COVID-19 risks. COVID-19 related administrative controls include monitoring staff fitness for work, workplace cleaning & disinfection procedures; Employee COVID-19 safety training, Staggering lunch times, and shift start & end times to reduce congestion, Placing appropriate signage in the workplace on physical distancing and hand hygiene measures PPE is the last line of defence in safety controls. It includes face masks, gloves, eye protection, etc.. PPE is used to minimize exposure to COVID-19. It must be used correctly to be effective. Since this is the method with the least impact, it is important to use it in combination with other controls.

• Collection of customer contact details
• Queue Management
• Noise Management

What should I put in place? – how to follow the statutory guidance

• Now mandatory, to support Test & Protect
• Only for service on the premises (indoor, outdoor, beer garden etc)
• Not required for takeaway
• Business may need to be registered with Information Commissioner’s

Office (ICO) if using electronic system – www.ico.org.uk

• Must be recorded securely
• Retained for 21 days, then disposed of securely
• Privacy notice displayed on premises and website – demonstrates

compliance with GDPR

Mandatory collection of customer contact details

• Robust booking system in place
• Question how many separate households in booking
• Advise of booking options available for size of group
• Group size:
• Indoors = max of 8 people from up to 3 households in one group
• Outdoors = max of 15 people from up to 5 households in one group
• Consider whether you will allow walk-ins. System must be as robust

as booking system

Collecting customer contact details

From staff:

• Names, contact number, and rota information

From customers:

• Name of each customer if from separate households, or “lead

member” of one household group

• Contact number for each household, or “lead member” of one

household group

• Date of visit, arrival time and, where possible, departure time
• Ideally, also record table number/section where seated
• If no telephone number available, take postal or email address

Information to collect

• Increased risk that physical distancing will not be observed in queues

in a hospitality setting, particularly during evenings

• Take steps to avoid queues outside the premises as much as possible

but where unavoidable for safety reasons, measures should be taken to ensure physical distancing

• There should be no queuing indoors (except for people waiting for

take-aways)

• Holding people in line generally to wait for others to leave and make

space is not a valid reason

• Queue Management

• Music of any volume no longer allowed
• TVs muted, with subtitles if required
• Challenging customers who start to sing or shout
• Clear signage to inform customers of expected standards of behaviour
• Staff must be fully trained in system & dealing with difficult situations

Noise management

• Default position remains 2m
• Exemption for hospitality sector to reduce to 1m with additional

mitigation measures

• Members of separate households must maintain the appropriate

physical distance from each other (2m or 1m)

• System for customers to make orders from their table – reduce

contact

• Consider circulation spaces to allow customers access to their tables,

toilets etc., as this must also permit the appropriate physical distance to be maintained

• Critically important everyone observes these limits

Physical distancing

• No queuing/crowding on the premises (exemptions e.g. takeaway)
• Queuing outside of premises only when deemed necessary (i.e. to

hold people in line to wait for others to leave is not valid reason)

• Separate households must maintain 2m distancing
• Staff trained in all physical distancing and queue management

controls, including dealing with difficult situations

Physical distancing – capacity management – no crowding

• Mitigating measure still apply to reduce to 1 metre physical distancing
• One metre (1m) zone signage
• Table Service with no standing/all customers seated (except for

people waiting for a take-away)

• Physical distancing, capacity management and no crowding
• Limits to households mixing indoors and outdoors
• Increased ventilation
• Hand hygiene – hand washing & hand sanitising
• Cleaning and hygiene arrangements

One metre (1m) physical distancing

Physical distancing – 1 metre physical distancing – examples

• Clear signage essential
• Must be displayed at entry points and throughout the premises to

inform customers they are within a 1 metre physical distancing zone

• Essential to ensure to remind everyone to observe requirement to

remain at least 1 metre from the next person, with exceptions, minimise the risk of exposure to coronavirus

One metre (1m) zone signage

• All customers to be seated to avoid crowding round bars, televisions
• etc. (Bar seating – with 1 metre physical distancing)
• Standing areas, particularly around bars and in front of TV's, can

become crowded spaces makes 1 metre physical distancing difficult - must be avoided

• Physical distancing easier to achieve at pre-arranged seating areas.
• Businesses should implement systems to ensure no standing and all

customers seated (standing allowed is waiting for a take-away)

Table Service with no standing/all customers seated

• Businesses are reminded that capacity should be determined by the

need for physical distancing and numbers must not exceed safe limits

• Systems should be in place to safely manage capacity to avoid
• vercrowding
• It is essential that crowding in general is not permitted
• This is an identified risk and must always be avoided
• Businesses should challenge any occurrence of crowding and remind

customers of their duty of care to the business and each other by

• bserving physical distancing. (e.g. if crowds start to form)

Physical distancing, capacity management and no crowding

• Appropriate physical distance must be maintained between all individuals

throughout the premises, not just between seated parties

• Ensure that they only admit people to the premises in sufficiently small numbers

to make it possible to maintain that distance

• All must be taken into consideration when determining maximum capacity
• Toilet provision - How much toilets do you need to provide?

“Every building must be designed in such a way that sanitary facilities are provided for all occupants of, and visitors to, the building in a form that allows convenience

• f use and that there is no threat to the health and safety of occupants or visitors”

Physical distancing – managing capacity

• Strict limits on the number of households that can meet at a time - 8

people from up to 3 households indoors in a group and 15 people from up to 5 households outdoors in a group - this applies to hospitality premises

• Includes the need to maintain physical distancing
• Businesses should challenge people making bookings to ensure the 8/15

group size is not exceeded. Similar advice should also be given to walk-in customers

• Be prepared for customers being argumentative about these limits –

have a system in place to deal with this – staff should be trained on what to do on this situation and all relevant communication clearly communicated to all concerned

Limits to households mixing indoors and outdoors

Physical distancing – Mixing of households

• Ventilation is a key measure
• AC units - Direction of air flow – pointing away not down over tables
• Get AC checked before reopening if possible
• Increasing the existing ventilation rate by adjusting the fan speed.
• Optimise ventilation by keeping doors and windows open

Increased ventilation

• Encourage the use contactless or cashless payment where possible
• Consider other ways to reduce communal hand contact surface
• Use signage, display screen messages, and any other relevant communication tools to
• remind customers to maintain hygiene standards. i. e. hand washing and coughing
• etiquette
• Encourage customers to observe high standards of hand hygiene by providing hand
• sanitiser at entry and exit points and in any common areas
• Self-service/buffet type services for food and drink carry a high risk - serving equipment

would be handled and used by multiple people

• Don't offer this service at this time
• Consider options for prepacked goods for over-counter sale

Hand hygiene – hand contact surfaces, hand washing & hand sanitising

• Robust cleaning regimes for all shared and hard surface contact areas

[incl toilets, door handles, tables, glasses etc.] Adequate handwashing facilities for staff and customers

• Cleaning Work areas, staff rooms, canteens and equipment should be

cleaned

• A cleaning schedule should be designed, and staff trained Frequent

touch points should be identified and disinfected regularly

• Consider whether you can provide additional waste facilities and

more frequent rubbish collection

Cleaning and hygiene arrangements

• Enhanced cleaning of toilet areas
• Equipment
• Communication regarding use of toilets
• Hand hygiene in toilet areas
• Physical distancing in toilet areas

Additional controls – Management of Toilet facilities

• Hierarchy of control
• Face coverings
• Use of disposable gloves

Personal Protective Equipment (PPE)

• Face coverings not required in hospitality premises
• When physical distancing (standing one metre or more away) not

possible, e.g. for front of house staff serving customers - wearing a fabric mask is an important measure to protect others

• Risk assessment for front of house staff - requirement for a barrier to

control the aerosol/droplets spread. obvious measure is a face covering [not a visor/shield as not effective]

• no evidence to suggest a benefit outdoors from wearing a face

covering unless in a crowded situation

Face coverings

Face coverings

Use of disposable gloves

• There is currently insufficient evidence to recommend the

regular use of gloves as a preventive measure in the context of COVID-19 to the public and to people in most

• ccupations
• Use of gloves in the community may lead to the

misconception that hand hygiene practices can be neglected

• Regular use of gloves may confer the risk of

dermatological side effects

• Shift patterns
• Staggering break times
• Travelling to work
• Fitness to work
• Staff training & instruction

Key considerations: Workforce planning

• Training is essential prior to or on a return to work
• Training and instruction for staff should cover new, enhanced hygiene and

physical distancing measures.

• This can help demonstrate that businesses are taking the COVID-19 risks

seriously and have adapted their working environment accordingly.

• This should have the effect of increasing confidence amongst the

workforce, sending the message that the workplace is safe while

• Also makes clear on individual employee responsibilities
• Training gives assurance and aids compliance, reinforcing the importance
• f safe working

Staff training and instruction

• Anyone developing symptoms of COVID-19 should stay away from work – self-isolate for 10 days – get

tested

• People who are required to self-isolate should not attend work. includes: - Individuals who have developed

COVID-19 symptoms or have been diagnosed with COVID-19 (whether they have symptoms or not) – they should follow self-isolation guidance on NHS Inform and Test and Protect

• Individuals from the same household as someone who has symptoms of COVID-19 or who has been

diagnosed with COVID-19 (whether they have symptoms or not) – they should follow self-isolation guidance on NHS Inform and Test and Protect

• A household member - includes those sharing households with multiple occupants and those living in

accommodation with shared bathroom and/or kitchen and living facilities.

• Individuals who have been identified as a contact of someone with COVID-19 – they should follow self-

isolation guidance on NHS Inform and Test and Protect See NHS Inform for further information

Staff fitness to work

• Make sure that all staff and individuals in your workplace/organisation, including children

and young people, know to inform a member of staff or responsible person if they feel unwell

• If the affected person has mild symptoms they should go home as soon as possible and

follow the guidance for households with possible coronavirus infection

• If they are so unwell that they require an ambulance, phone 999 and let the call handler

know you are concerned about COVID-19 – isolate in separate room if possible

• Once the person leaves - Clean and disinfect contact surfaces – be extra vigilant on staff

fitness to work

• Ensure customer contact details are available un case requested by PHO

What action to take if someone becomes unwell with symptoms of COVID-19 on your premises

• Everyone should follow guidance for contacts of cases of COVID-19 when

advised to do so

• Individuals identified as a contact of a case of COVID-19 should follow advice
• n self-isolation - see Scottish Government’s collection of guidance on Test

and Protect and NHS Inform for further info.

• Asymptomatic individuals living in the same household as someone with

symptoms or a confirmed case of COVID-19 should follow household isolation (stay at home) advice on NHS Inform

Contact with a case of COVID-19

• Once a possible case has left the premises, the immediate area occupied by the individual, e.g. desk space,

should be cleaned and with detergent to remove organic matter then a disinfectant to kill viruses

• Include any potentially contaminated high contact areas such as door handles, telephones, and grab-rails. Once

this process has been completed, the area can be put back into use

• Environmental cleaning and disinfection should be undertaken using disposable cloths and mop heads using

standard household detergent and disinfectant that are active against viruses and bacteria.

• Follow manufacturer’s instructions for dilution, application and contact times for all detergents and

disinfectants

• All cloths and mop heads used must be disposed of and should be put into waste bags as outlined below. The

person responsible for undertaking the cleaning with detergent and disinfectant should be familiar with these processes and procedures

Cleaning & disinfection following a case

• Majority of customers will take care and pay attention at this difficult time – but not all
• Customers have a strong role to play in ensuring that businesses are able to provide the

public with a service while also protecting their employees and customers

• The successful return to and ongoing operation of business will be highly dependent on

positive customer behaviours – they are the first line of defence against coronavirus

• The Scottish Government have, published tourism and hospitality customer guidance
• Communicate the required behaviours expected by customers – signage, floor markings,

websites, social media etc.

• The message to customers should be crystal clear
• Will help to ensure that you can remain ‘open for business’

Guidance for customers - communication

• Food Standards Scotland (FSS) has designed COVID-19 guidance to

supplement its general guidance for consumers and food businesses

• This guidance takes account of guidelines produced by the food

industry on practical ways to provide a safe working environment at this time

• FSS has also produced Guidance for the businesses take-away sector
• Hospitality businesses with queries or concerns regarding food safety

practices in their premises should contact us here in environmental health for advice

Guidance for businesses preparing food

• To date we have followed the 4E approach - to engage, educate,

encourage, and enforce

• Our aim is to continue this approach and your should know that we

here to guide and assist businesses where we can

• we will no longer tolerate continued COVID-19 non-compliance by

businesses – will use our enforcement powers to secure compliance

• Officers will be visiting hospitality businesses during busy periods and

will take immediate action if it is required

• We have to work together on this, and we are all required to do our

bit to beat this virus in Aberdeen

Compliance & Enforcement – the 4E approach

• The issues of Prohibition Notices to the business under the Covid

Regulations or the Health & Safety at Work Etc Act.

• Report to the Procurator Fiscal
• Object to Occasional Licenses.
• recommend permissions to use public spaces are revoked.
• Instigate a Public Health Review of the Premises Alcohol License

through the Licensing Board

Enforcement powers

• Will empower local authorities to take action to deal with poor

compliance

• Service of notices (similar to Food Law - Remedial Action Notices
• Close non complaint premises - or impose conditions on premises

remaining open - for the purpose of preventing, protecting against,

• r controlling the spread of infection
• Measure are vital – and a proportionate step,
• Will help ensure businesses stick to the rules & ensure immediate

action is taken where Covid Regs & statutory guidance breached

Additional COVID-19 Control Measures under consideration

• The Scottish Government will continue to explore further options to

avoid risky behaviours and practices which risk further transmission

• f coronavirus – these include:
• A Limit to number of bars a customer can visit in a day
• Entry cut-off times – set a terminal closing time for the premises

with no entry after that time

Additional public health measures under consideration

• Fire safety - are you blocking off any exits in your premises – is there still safe

means of escape throughout your premises?

• Security - is access to your premises still secure -could customers sneak into and
• ut of your premises by unmanned open entrance or exit doors; is more

stewards needed at entrances and exit points?

• Food Safety management systems (FSMS/HACCP) – has the cleaning schedule

within your FSMS increase in cleaning frequency, different cleaning chemicals in food service areas in use

• Has the rules for staff personal hygiene changed
• Has your staff fitness to work policies changed to incorporate the risk of

working when showing symptoms of COVID-19?

Other key considerations for businesses

• Universities Freshers week
• Aberdeen September holiday weekend Friday

25th – Monday 28th September 2020)

Upcoming key dates for your diary

• Scottish Government – Guidance for the Hospitality Sector
• SG COVID-19 Tourism and hospitality sector guidance - Statutory guidance requirements
• https://www.gov.scot/publications/coronavirus-covid-19-tourism-and-hospitality-sector-

guidance/pages/hospitality-statutory-guidance/

• SG COVID-19 Tourism and hospitality sector guidance – Existing guidance

https://www.gov.scot/publications/coronavirus-covid-19-tourism-and-hospitality-sector-guidance/

• SG - COVID-19 guidance for consumers for retail Tourism and hospitality customers

https://www.gov.scot/publications/coronavirus-covid-19-guidance-for-consumers/pages/tourism-and- hospitality/

Further guidance & sources of advice

• Risk Assessment
• Health & Safety Executive (HSE) COVID-19 Risk Assessment template
• https://www.hse.gov.uk/coronavirus/assets/docs/risk-assessment.pdf
• Scottish Government - Risk assessment for the workplace
• https://www.gov.scot/publications/coronavirus-covid-19-guidance-on-individual-risk-assessment-for-the-

workplace/

• Healthy working Lives - Return to work toolkit
• https://www.healthyworkinglives.scot/workplace-guidance/covid-19-return-to-work-toolkit/Pages/covid-19-

return-to-work-toolkit.aspx

Further guidance & sources of advice

• Making your premises COVID-19 secure
• HSE Make your premises COVID-19 secure
• https://www.hse.gov.uk/coronavirus/working-safely/covid-secure.htm
• HSE - Working safely during the coronavirus (COVID-19) outbreak
• https://www.hse.gov.uk/coronavirus/working-safely/protect-people.htm
• SG Coronavirus (COVID-19) Phase 3: staying safe and protecting others
• https://www.gov.scot/publications/coronavirus-covid-19-phase-3-staying-safe-and-protecting-others/
• Food Standards Scotland (FSS) - COVID-19 Guidance for Food Business Operators and Their Employees – General Information

https://www.foodstandards.gov.scot/publications-and-research/publications/covid-19-guidance-for-food-business-operators-and- their-employees

• FSS - COVID-19 Guidance for food business in the take-away sector https://www.foodstandards.gov.scot/downloads/COVID-

19_Guidance_for_Food_Businesses_in_the_Take_Away_Sector_Final.pdf

Further guidance & sources of advice

• Returning to work safely
• Scottish Government (SG)- Coronavirus (COVID-19): returning to work safely
• https://www.gov.scot/publications/coronavirus-covid-19-returning-to-work/pages/employers/
• SG – COVID-19: Hospitality Premises - Operational check list
• https://www.gov.scot/binaries/content/documents/govscot/publications/advice-and-guidance/2020/06/coronavirus-

covid-19-tourism-and-hospitality-sector-guidance/documents/tourism-and-hospitality-sector-checklist/tourism-and- hospitality-sector-checklist/govscot%3Adocument/Tourism%2Band%2Bhospitality%2Bchecklist%2B10%2BJuly.pdf

• Food & Drink Scotland - Coronavirus information hub https://foodanddrink.scot/coronavirus-information-hub/

Further guidance & sources of advice

• Staff Training & Instruction
• HSE – Talking about your workers about preventing coronavirus
• https://www.hse.gov.uk/news/assets/docs/talking-with-your-workers.pdf
• Cleaning your workplace
• HSE – Cleaning your workplace to reduce the risk from Coronavirus
• https://www.hse.gov.uk/coronavirus/cleaning/index.htm
• HPS - Guidance on COVID-19 for non-healthcare settings https://hpspubsrepo.blob.core.windows.net/hps-

website/nss/2973/documents/1_covid-19-guidance-for-non-healthcare-settings.pdf

Further guidance & sources of advice

• Take steps to comply - Implement control measures and follow the guidance
• Focus on ensuring you have measures in place to control:
• Physical distancing i.e. numbers in premises and ensuring enough space between households
• Queue Management
• Noise Control [TVs on mute etc.]
• Enhanced cleaning regime
• Hand washing & hand sanitising
• Staff training & instruction
• Visitor details - this is ALL visitors not just customers
• 1m mitigating measures – Increased ventilation, signage, barriers, face coverings, etc.
• Communicate key COVID-19 control measures to your customers
• Following the FACTS and STAY SAFE

Summary

• Majority of premises – have already gone above and beyond – not

have much more to do to comply

• The hospitality sector guidance will help ensure those premises

which have fallen short no longer do so

• SG Hospitality sector guidance are not designed to add unnecessary

restrictions to the hospitality experience nor to hold back business.

• The guidance seeks to help businesses protect themselves from

even more damaging consequences in the event premises need to close due to there being further local outbreaks.

On a positive note....

• This coronavirus pandemic is a very real and serious risk to public health.
• Learn lessons from this local lockdown - the risk posed by

coronavirus is very real, it is still out there - don't underestimate it – remain on guard - remember extreme caution essential

• Everyone must help to control the spread of this virus in Aberdeen
• ACC asks all hospitality premises to focus on complying with the new legal

requirements and implementing these new statutory guidance measures

• By implementing and following the rules premises should be able to
• perate safely and help stop the spread of this virus in Aberdeen

Final words

Thank you for listening

Questions

Protecting our City: Our duty

Re-opening the Hospitality Sector Safely