Risk Assessment Nina Clough Senior Environmental Health - - PowerPoint PPT Presentation

Keeping COVID Secure Risk Assessment

Nina Clough Senior Environmental Health Practitioner

• Pubs/Cafes/Restaurants/Hotels/B&B’s/Campsites can all re-open (some areas still need to remain closed)
• You can meet in groups of up to two households (your support bubble counts as one household) in any

location - public or private, indoors or outdoors. You do not always have to meet with the same household - you can meet with different households at different times.

• When you are outside you can continue to meet in groups of up to six people from different households,

following social distancing guidelines

• Stay overnight away from your home with your own household or support bubble, or with members of one
• ther household
• It will be against the law to gather in groups larger than 30 people, except for a limited set of circumstances

to be set out in law (not yet defined)

• Business need to assess and manage the risks of COVID-19 through Risk Assessment

What you can do from 4 July

Legal Requirements

• Health and Safety at Work etc.

Act 1974

• The Health Protection

(Coronavirus) Regulations 2020

• Businesses to be COVID

Secure and Risk Assess (business decision to open)

• Each business is different – one size does not fit all
• Guidelines are permissive and flexible
• There are no prescriptive controls or solutions
• There will be different approaches depending on the business
• Less than 5 employees?

Part of and in addition to your existing health and safety risk assessment Risk assessment active document and will need ongoing review as the premises open, public behaviour, observe if controls being implemented.

How do I Risk Assess?

• What is the Hazard – COVID 19
• Think how is COVID 19 transmitted?
• Directly inhaled – droplets or aerosol
• Contamination from surfaces, to hand, to face
• Has been found in faeces (not considered to be a

route of transmission but showing a presence of virus)

• Contamination to hands then spread to other surfaces
• Air conditioning and ventilation

Routes of transmission

• Elimination – symptomatic or people been requested

to isolate to stay away from business

• Social distancing measures
• Disinfecting hand contact surfaces
• Hand washing and hand sanitizer use at key

points/moments

• Not touching eyes, mouth or nose with contaminated

hands/gloves

• Sneezing and coughing etiquette
• Ventilation

The main controls

Consider everyone who uses the premises:

• Customers
• Contractors
• Staff
• Visitors
• Cleaners
• Delivery drivers

Assess what they do and areas they access

So… how do I risk assess?

How do I risk assess?

• Example COVID Risk Assessment put on HSE site – yesterday

https://www.hse.gov.uk/coronavirus/assets/docs/risk-assessment.pdf

• UK Hospitality guidance

https://www.ukhospitality.org.uk/page/UKHospita lityGuidanceforHospitality

• Annex 1 has an example risk assessment format

Useful links and guidance

• https://www.gov.uk/guidance/working-safely-

during-coronavirus-covid-19/5-steps-to-working- safely

• and a number of sector specific guidance

documents with suggested control measures

Useful links and guidance

• Business to determine maximum capacity (groups

max 30, 2 households indoors or 6 outdoors)

• “where social distancing can not be maintained

due to venue design, sufficient mitigation strategies should be designed and implemented”

• Time of exposure
• Sitting back to back
• Use of screens
• PPE

Social distancing

• Current guidance states that the use of additional

PPE beyond what you usually wear is not beneficial

• Some staff may want to wear face

masks/coverings

• Gloves do not replace hand washing – hand

washing is still one of the most effective control measures

• Consider Hierarchy of Hazard Control

Use of PPE

Hierarchy of control

• No shared condiments
• Menus – laminated, disposable, chalk board
• Order points – app, screened till point, table

service

• Disposable plates, cutlery?
• Table cloths?
• Cleaning of rooms/changing bedding
• Keep information on who has visited your

premises for 21 days – test and trace purposes

Control measures

• Consult with staff
• Document
• Advice from LA or Trade Associations
• Brief Staff
• Communicate with customers prior to arrival
• Additional signage
• Access/egress – one way system?
• Review Risk Assessment

What next?

• https://assets.publishing.service.gov.uk/media/5e

b963fcd3bf7f5d39550303/staying-covid-19- secure-accessible.pdf

Consumer Confidence

Examples of social distancing measures

Examples of social distancing measures

Examples of social distancing measures

Examples of social distancing measures

Examples of social distancing measures

Examples of social distancing measures

Examples of social distancing measures

• Noise (introduction of outdoor space)
• Dispersal from premises
• Policing the customers (maintain social distancing,

prevent queuing, large groups) Further considerations:

• Food Safety (dates of foods)
• Pest control
• Allergens (minimal customer interaction)
• Health and Safety (electrical, legionella)
• Licensing (altered hours, outdoor use)

Other considerations

www.iwight.com

Infection Control Plan Test and Trace

Rachel Briscoe Team Manager

• The NHS Test and Trace service will play an important role in identifying

and containing any future outbreaks of coronavirus (COVID-19). It will save lives, help us to protect the Island and our local healthcare system as we move out of lockdown.

• The more rapidly people who may have been at risk of infection can be

identified the more effectively we can reduce the spread of the virus and maintain transmission at low levels.

• By working together and playing our part, we can all help to keep our

friends, families, communities and our Island safe

• Further information on the NHS test and trace service can be found on

the GOV.UK website - Test and trace how it works.

Test and Trace

• The following information should be collected by the venue, where possible:
• staff

– the names of staff who work at the premises – a contact phone number for each member of staff – the dates and times that staff are at work

• customers and visitors

– the name of the customer or visitor. If there is more than one person, then you can record the name of the ‘lead member’ of the group and the number of people in the group – a contact phone number for each customer or visitor, or for the lead member of a group of people – date of visit, arrival time and, where possible, departure time – if a customer will interact with only one member of staff (e.g. a hairdresser), the name of the assigned staff member should be recorded alongside the name of the customer

• https://www.gov.uk/guidance/maintaining-records-of-staff-customers-and-visitors-to-

support-nhs-test-and-trace

Test and Trace

• Risk Assessment and having COVID Secure business is just a part of the Islands

infection control plan.

• Government guidance are not legal standards, but should be used to guidance

and assist business decisions and safe systems of operation.

• Remember, human behaviour will play a significant role in achieving a safe

working environment, therefore training, instruction and supervision play an important role. Review Assessments.

• The team will be responding to complaints and undertaking interventions with

businesses.

• Organisations that have failed or refused to consider the risk or implement any

measures are more likely to be subject to enforcement action.

Regulatory Services Team

• Outbreak management the other element to a success on the

Island.

• COVID-19 is still here and all your Risk Assessments and the us all

‘staying alert’ and being responsible will not eliminate the risk but should reduce it.

• Do need to consider what to do if a member of staff is reported

as COVID-19 positive. Support package of information being created for businesses.

• Public Health England, Public Health and Environmental Health

work (HSE) together on outbreaks.

Regulatory Services Team

• Isle of Wight Councils Webpage

https://www.iow.gov.uk/Residents/Environment-Planning-and- Waste/Environmental-Health/Food-Safety-and- Standards/Regulatory-Services-COVID-19-Business-Advice

• Includes frequently asked questions – which are being updated

and a pack is being created to assist businesses.

• https://www.gov.uk/guidance/working-safely-during-

coronavirus-covid-19

• Contact us: eh@iow.gov.uk 01983 823000

Sources of advice