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

Protecting our City Councillor Marie Boulton

Webinar Panel and Agenda • 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

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

Protecting our City Coronavirus & Health Protection NHS Grampian Health Protection - Simon Hilton

Protecting our City Pol olic ice Sc Scotland • Inspector Vicky Stables - City Centre Policing Team • Sgt Gill Flett - Licensing Team

Protecting our City Controlling the transmission of COVID- 19 The legal & statutory guidance requirements in hospitality settings Aberdeen City Council Alison Robertson – Environmental Health Officer - Protective Services

Topics covered • 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

The legal bit… 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

New Scottish Government statutory guidance for hospitality premises 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

Existing mitigating measures which still apply • 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

What businesses must do to control the transmission of coronavirus • 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

Know Your Enemy – how is COVID -19 spread? • 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 on 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

How to carry out a COVID-19 risk assessment • 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

COVID- 19 Risk assessment & the Hierarchy of controls • 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 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 .

What should I put in place? – how to follow the statutory guidance • Collection of customer contact details • Queue Management • Noise Management

Mandatory collection of customer contact details • 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

Collecting 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

Information to collect 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