coronavirus (covid-19) policy & procedures

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CORONAVIRUS (COVID-19) POLICY &

PROCEDURES

August 2020

Where applicable the Covid procedures are to be used in conjunction with

existing health and safety procedures.

This policy is a live document will be reviewed on a regular basis as required.

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CORONAVIRUS (COVID-19)

This policy statement sets out Dalmeny Hotel’s response to the current outbreak of

Coronavirus (COVID-19) but can be applied to any serious infectious disease pandemic that

poses major health risks.

Dalmeny Hotel will frequently monitor the situation as nationally reported by Public Health

England (PHE) and other reputable information sources and will use this to inform any

subsequent reaction to this policy.

This policy and process has been developed to provide an immediate, co-ordinated and

flexible response to COVID-19. Dalmeny Hotel has a duty of care to ensure that all

employees and visitors are provided with practical COVID-19 information.

The purpose of this Policy is to provide and promote a safe working environment by:

• Ensuring all individuals understand measures to be implemented and how to help

control spread of COVID-19

• Reducing health and safety risks relating to COVID-19

• Providing clear guidelines on processes to follow and consequences that may

occur where breaches of policy arise

• Providing clear guidelines on how to support persons impacted by COVID-19.

• Ensuring that an individual whose condition could place her/him “at risk’ of

causing a danger to self or others does not return to work until the individual is fit.

• Identifying compromised individuals and aiding them in obtaining care.

Any staff member who feels unwell or suspects they may have the virus should stay at

home, seek advice from NHS111 and follow the self-isolation guidance issued by the NHS. _

Dalmeny Hotel will look to introduce remote working from home for office staff if required to

do so.

The company recognises that people need to be comfortable with their own decisions but at

no point will the company pressure staff to attend work if they are unwell or have concerns

around travel and being in public spaces. However, we urge everyone engaged in company

business to take all necessary personal precautions over and above any decisions and

advice provided by the company or that of Public Health England

Signed: Position: Director

Print: Samantha Robertson Date of Issue: 1 July 2020

Update 29th August 2020

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Policy Brief & Purpose

This company policy includes the measures we are actively taking to mitigate the spread of

coronavirus. You are kindly requested to follow all these rules diligently, to sustain a healthy

and safe workplace in this unique environment. It is important that we all respond

responsibly and transparently to these health precautions. We assure you that we will

always treat your private health and personal data with high confidentiality and sensitivity.

This coronavirus (COVID-19) company policy is susceptible to changes with the introduction

of additional governmental guidelines. If so, we will update you as soon as possible.

Scope

This coronavirus policy applies to all our employees who work at our premises.

It also applies to visitors and external contractors to our premises

Policy Elements

Here, we outline the required actions employees should take to protect themselves/co-

workers, visitors, and contractors from a potential coronavirus infection.

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Arrangements

1. Premises Access Restrictions

2. Training/Supervision

3. Travelling to /Parking/Walking on the Premises

4. Premises Access Points

5. Hand Washing

6. Toilet Facilities

7. Kitchen & Eating Arrangements

8. Avoiding Close Working/General Principles

9. Cleaning Procedures

10. Communal Areas

11. Personal Hygiene

12. Delivery Drivers

13. Contractors

14. First Aid

15. RIDDOR

16. Office Workstations/ DSE

17. Visits/Queries from QS/Management

18. Smoking & Vaping

19. Misinformation

20. Mental Health

21. Cleaning Staff

22. Maintenance Staff

23. Personal Protective Equipment

………………………………………………………………………………………………..

Specific arrangements regarding visitor/employee safety.

24. On Arrival/Registration

25. Bar and Restaurant 26. Bedrooms 27. Specific cleaning procedures of communal areas within the Hotel 28. Kitchen

29. Laundry

30. Utilities

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31. Pest Control

32. Events/Weddings

33. Leisure

34. TV Room

35. Arcade

36. Children’s Playroom

37. Self-Isolation within Hotel

38. Birthday Celebrations

Appendices - COVID-19 EMPLOYEE ACTION PLAN

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1. Premises Access Restrictions:

Persons who meet one of the following criteria should not come to the building:

a) Anyone who has a: high temperature/new and persistent cough/lack of taste and smell -

follow the government guidance on self-isolation.

b) Is a vulnerable person (by virtue of their age, underlying health condition, clinical

condition or pregnancy).

c) Is living with someone in self-isolation or a vulnerable person.

All persons to sign a COVID 19 self-assessment form before entering, failure to

complete the form satisfactorily may prevent access.

2. Training/ Supervision

a) The supervisor/manager’s daily checklist must be completed each day by the designated

person.

b) All staff returning to work will receive Covid training and specific training in accordance

with their duties

c) Regular updates will be implemented.

d) Adequate supervision will be implemented.

e) Safety signage will be displayed

f) Staff to adhere to all rules always. Any non-compliances will be reported, and the

appropriate action taken

3. Travelling to /Parking/Walking on the Premises

a) All persons to travel alone in their own vehicles if the 2 m distancing cannot be met with

the size of the vehicle that they are travelling to and from work in in accordance with

government guidelines.

b) Adhere to 2 m social distancing when walking or if parking on premises.

c) Have a plan in place if you were to fall ill and how you would get home.

d) Operatives to follow any one-way systems/parking arrangements.

e) Persons do not visit other areas of the premises if it is non-essential.

f) Adhere to any Covid-19 safety signage displayed.

4. Premises Access Points

a) All persons to complete a COVID 19 self-assessment form before entering.

b) Stop all non-essential visitors.

c) Introduce staggered start and finish times to reduce congestion and contact at all times.

d) Company to monitor access points to enable social distancing – you may need to

change the number of access points, either increase to reduce congestion or decrease

to enable monitoring.

e) Remove or disable entry systems that require skin contact e.g. fingerprint scanners.

f) Require all persons to wash or clean their hands before entering or leaving the building.

g) Company to allow plenty of space (two metres) between people waiting to enter building.

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h) Company to regularly clean common contact surfaces in reception, office, access control

and delivery areas e.g. scanners, turnstiles, screens, telephone handsets, desks,

particularly during peak flow times.

i) Reduce the number of people in attendance at inductions/training and consider holding

them outdoors wherever possible.

5. Hand Washing

a) The company is to provide additional hand washing facilities to the usual welfare

facilities, this includes providing hand sanitizer where hand washing facilities are

unavailable i.e. access points.

b) Ensure soap is readily available and kept topped up at all times.

c) Regularly clean the hand washing facilities and check soap and sanitiser levels.

d) Provide suitable and sufficient rubbish bins for hand towels with regular removal and

disposal.

e) The company will need extra supplies of soap, hand sanitiser and paper towels and

these should be securely stored when not in use.

f) Ensure adequate monitoring is implemented.

6. Toilet Facilities

a) The company will restrict the number of people using toilet facilities at any one time i.e.

one in, one out. The person going in will shout before entering.

b) Wash hands before and after using the facilities.

c) Enhanced cleaning regimes for toilet facilities particularly door handles, locks and the

toilet flush will be implemented.

d) Provide suitable and sufficient rubbish bins for hand towels with regular removal and

disposal.

e) Display safety signage.

7. Kitchen and Eating Arrangements

a) Break times should be staggered to reduce congestion and contact at all times.

b) Dedicated eating areas should be identified to reduce food waste and contamination.

c) Consideration should be given to eating meals at individual workstations if possible.

d) Hand cleaning facilities or hand sanitiser should be available at the entrance of any room

where people eat and should be used by persons when entering and leaving the area

e) Persons should be asked to bring pre-prepared meals and refillable drinking bottles from

home.

f) Persons should sit 2 metres apart from each other whilst eating and avoid all contact.

g) Crockery, eating utensils, cups etc. should not be used.

h) Drinking water should be provided with enhanced cleaning measures of the tap

mechanism introduced.

i) Tables should be cleaned between each use.

j) All rubbish should be put straight in the bin and not left for someone else to clear up.

k) Any areas used for eating must be thoroughly cleaned at the end of each break and shift,

including chairs, door handles, vending machines.

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8. Avoiding Close Working/General Principles

a) Maintain social distancing.

b) Follow all company protocols/risk assessments.

c) Report any non-compliances.

PPE

a) PPE is to be worn as identified in the relevant risk assessment

There will be situations where it is not possible or safe for staff to distance themselves from

each other/visitors by 2 metres.

General Principles

a) There will be situations where it is not possible or safe for workers to distance

themselves from each other by 2 metres.

b) Non-essential physical work that requires close contact between workers should not be

carried out.

c) Any physical work that requires close contact between workers should be agreed with

the Manager and is kept to a minimum amount of time. Persons should work side by

side, or facing away from each other, rather than face to face. Work requiring skin to skin

contact should not be carried out.

d) Plan all other work to minimise contact between workers.

e) Regularly clean touchpoints, doors, buttons etc.

f) Increase ventilation in enclosed spaces.

g) Meetings to be carried out if absolutely necessary with essential personnel only.

h) Attendees should be two metres apart from each other.

i) Rooms should be well ventilated / windows opened to allow fresh air circulation.

j) Consider holding meetings in open areas where possible.

9. Cleaning Procedures

a) High standards of cleaning and housekeeping must be maintained. This is the

responsibility of all persons and will help to reassure in addition to the reduced potential

for viral transmission.

b) Enhanced cleaning procedures should be in place across the premises, particularly in

communal areas and at touch points including:

• Taps and washing facilities. Toilet flush and seats

• Door handles and push plates

• Handrails on staircases and corridors

• Lift controls

• Machinery and equipment controls

• Food preparation and eating surfaces

• Telephone equipment

• Keyboards, photocopiers and other office equipment

• Chip and pin keypads

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10. Communal areas

a) Alcohol based hand sanitisers to be placed in all toilets, kitchens and adjacent to main

door and rear door, when available these could be permanently fixed to walls.

b) Stairs should be used in reference to lifts (where applicable).

c) Where lifts must be used: One person at a time to reduce congestion and contact at all

times.

d) Company to plan all other work including work areas/walkways to minimise contact

between staff.

e) Persons to adhere to 2m social distancing and allow plenty of space (two metres)

between people.

f) Enhanced cleaning procedures put in place across the building, particularly in communal

areas and at touch points including:

• Taps and washing facilities.

• Toilet flush and seats

• Door handles and push plates

• Handrails on staircases and corridors

• Lift controls

• Food preparation and eating surfaces

• Telephone equipment

• Keyboards, photocopiers and other office equipment

• Chip and pin keypads

11. Personal Hygiene

a) Personal hygiene is critical – continued reminders to all workers on the need for regular

washing of hands with soap and warm water is the single biggest combatant of the virus.

b) Hand washing / sanitising stations will be provided as required and on a premises by

premises assessment and be stored as a minimum at building entrances.

c) Wash hands thoroughly every 30 minutes in accordance with Government guidelines.

d) Wash hands after serving each guest.

e) Fresh uniforms to be worn.

Note: Any use of hand sanitiser will require 60%+ alcohol-based product.

12. Delivery Drivers

a) No contact to be made with delivery drivers and the drivers to remain in their vehicles at

all times if possible.

b) Alternative means of signing delivery tickets to be made available or electronic

signatures wherever possible.

c) Drivers wash or clean their hands before unloading goods and materials.

d) Social distancing is to be maintained.

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13. Contractors

a) Contractors to provide COVID RAMS before work is authorised.

b) All contractors’ persons to sign a COVID 19 self-assessment form before entering, failure

to complete the form satisfactorily may prevent access.

14. First Aid

Should an event occur whereby a person develops a high temperature (this means they feel

hot to the touch on the chest or back) or a persistent cough (this means coughing for more

than an hour, or 3 or more coughing episodes in 24 hours) whilst at work, they are required

to advise management immediately and identify/advise the area where they were working

and will fully comply with the following:

a) Ensure they return home immediately, preferably wearing a face mask to aid in

containing the virus. They should be told not go to places like a surgery, pharmacy or

hospital.

b) Ensure they avoid touching anything.

c) Ensure they cough and/or sneeze into a tissue and put it in a bin, or if they do not

have tissues, cough and/or sneeze into the crook of their elbow.They will then be

required to follow the Government’s guidance on self-isolation and not return to work

until the period of self-isolation has expired.

d) Management is to notify the Safety department of the incident, where a record will be

made.

e) First-Aiders will still be required to carry out their role; however, whilst carrying out

first-aid they will be required to wear the following:

• Disposable face mask, face visor, etc).

• Disposable Gloves latex or nitrile gloves.

• Disposable plastic apron (if not available then a bin sack or hi-vis coat which

can be disposed of).

• Eye protection that has been thoroughly cleaned and sanitised before and

after each use.

First Aid to suspected Covid person with Injuries

a) Wear gloves or cover hands when dealing with open wounds

b) Cover cuts and grazes on your hands with waterproof dressing

c) Dispose of all waste safely

d) Do not touch a wound with your bare hand

e) Do not touch any part of a dressing that will come in contact with a wound.

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How to do CPR on an adult: COVID-19 update

a) If an adult is unresponsive and not breathing normally, you need to call 999 or 112

for emergency help and start CPR straight away.

b) Do not place your face close to theirs.

c) Before you start CPR, use a towel or piece of clothing and lay it over the mouth and

nose of the casualty.

d) Do not give rescue breaths.

e) Wherever possible, any helper should keep a distance of 2m.

For more information on CPR during the COVID-19 outbreak, visit the Resuscitation

Council website.

15. RIDDOR

a) Under the RIDDOR regulations If there is reasonable evidence that someone diagnosed

with COVID-19 was likely exposed because of their work, then there is a duty to report

this as an exposure to a biological agent using the case of disease report. All confirmed

cases involving employees will be investigated.

b) The safety advisor must be informed, they will be responsible for making any RIDDOR

report.

16. Office Workstations/DSE

a) Staff are trained in Covid Protocols.

b) Social distancing maintained

c) All DSE/office equipment robustly cleaned.

d) All touch points such as door handles/ phones cleaned regularly

e) Safety signage displayed

f) No hot desking.

g) Adequate ventilation implemented.

h) Good housekeeping measures in place.

i) Consideration for working from home.

j) Limited numbers in offices.

k) No sharing DSE or pens.

l) Enhanced cleaning procedures put in place including: Telephone equipment, keyboards,

photocopiers and other office equipment.

17. Visits/Queries from QS/Management

a) Only essential visitors are allowed if they are supporting delivery of the company

services.

b) There will be organised visits if or when required by the HS team to minimise

numbers on site.

c) Any queries need to be made via e mail or phone call

d) Video conferencing by phones should be used instead of visits where possible.

e) All visitors to site need to be briefed on the Covid specific arrangements

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18. Smoking and Vaping

a) Vaping it now to be treated the same as smoking. Social distancing rules apply to

smoking & vaping shelters/areas and the 2m distancing rule must be applied.

19. Misinformation

a) Persons are likely to be acquiring information from insecure sources. We as a company

will only use information supplied by Government or recognised bodies of expert advice.

b) The company will be providing up to date information, this is closely monitored by

several people in the business.

c) This will ensure managers have sufficient information to clarify any concerns raised,

where managers experience difficulties with an individual it will be dealt with on a one by

one basis.

20. Mental Health

a) The company recognise that not everyone feels comfortable talking about their feelings

or personal situation. The company’s HR department can provide help and advice.

21. Cleaning Staff

a) Staff are trained.

b) COSHH assessments implemented.

c) Cleaning staff are to informed not to touch their mouth, nose and eyes when cleaning.

d) Cleaning staff should wear impermeable gloves, disposable gown, protective eyewear

and surgical masks when cleaning.

e) Alcohol rub should be applied before putting on and removing PPE. Staff to be careful

near the face as it may sting.

f) The disinfectant should be one that the manufacturer’s claim antiviral activity.

g) Cleaning to follow appropriate dilution rates as specified.

22. Maintenance Staff

a) Robust cleaning regime implemented. b) All staff to have received Covid training c) All plant items to be washed down and then on any change of operative.

d) Staff should wash their hands before and after using any equipment.

e) Work schedules planned to avoid close contact.

f) Non-essential physical work that requires close contact between workers should not be

carried out.

g) Where work requires physical contact, the work is agreed with the Manager and is kept

to a minimum amount of time.

h) Persons should work side by side, or facing away from each other, rather than face to

face.

i) All operatives to wash their hands on before and after each task day alongside normal

washing procedures

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j) Display signage in areas they are working in – to politely advise persons to stay out the

area.

k) Do not visit other areas if it is non-essential.

l) Provide maintenance with masks or face visors to wear for the activity where 2 metres

apart cannot be maintained.

m) External contactors to be Covid vetted beforehand and given Covid induction.

23. Personal Protective Equipment

PPE will be provided for: Cleaning / Food service / First Aid activities

Includes:

a) Impermeable gloves.

b) Disposable gown.

c) Facemask dependent on task i.e. face screens for guest facing activities

d) At all tills there will be a fixed protective screen.

e) PPE training for staff.

f) When COVID-19 scenario – PPE to be immediately disposed of.

g) Fresh Uniform.

h) Adequate supervision provided

i) Access and stocks – to be easily available and sourced (Reception).

j) Used gloves and aprons to be double bagged and placed in SKIPS which will be

rotated every 72 hours.

k) Suitable amounts of hand sanitiser are located in key areas

Specific Covid Arrangements Regarding Visitor/Staff Safety.

24. On Arrival/Registration.

Pre-Stay information

a) All visitors will complete a complete a company Covid compliance self-declaration

checklist.

b) Any issues to be reported to FO Manager, and if they cannot be satisfactorily

resolved and visitors will be revoked.

Arrival/Registration

a) Polycarbonate sneeze screens will be assembled at the reception area. Reception

staff will wear nitrile gloves.

b) Guests are not allowed to venture into any other areas until authorised to do so.

c) Guests will be advised on social distancing if queuing at reception.

d) Guests will be signed in on the visitor log and details maintained for 21 days

e) Details will be kept in accordance with current GPDR regs.

f) Any non-residents to use the VISITORS book to sign in/ out.

g) Any pens or machines that are used are sanitised between guest / staff use.

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h) Suitable Covid instructions/safety signage are displayed throughout the premises.

Sanitiser

a) A suitable supply of sanitiser will be available for persons to use throughout the

premises.

b) Locations of this will be displayed on the sanitiser map.

c) Persons are advised to use this at regular intervals.

Luggage

a) There is NO Porter Service. If staff are required to help, then social distance

guidelines will be maintained. Luggage will be taken to the room prior to the guest

arriving. Staff will wear gloves and wash hands after delivering luggage.

Keys

a) Any returned keys tare o be kept in a box prior to being sanitised and then put back

in key holder. Keys will be robustly cleaned. Gloves and wipes will be used to clean

keys and then they will be placed in their appropriate key holes.

b) Upon arrival keys will be placed in their welcome pack, if guests are due.

Lifts

a) Staff will encourage the use of stairs where possible. Priority use only.

b) Lifts will be robustly cleaned regularly.

c) The number of people in the lift will be reduced in accordance with current

government guidelines on social distancing.

Payments

a) Encourage visitors to use contactless wherever possible.

b) If using cash, then staff are required to wear gloves.

c) PDQ machines to be sanitised after each use, using sanitiser wipes.

d) Staff are encouraged to get all payments done remotely prior to guests leaving. This is done by inviting guests to pay by phoning reception.

e) Invoices are emailed to guests by morning of departure.

Activities (Issue of Equipment).

a) All snooker cues etc will be sanitised before and after use in accordance with

guidelines.

b) Any deposit to be put on the room bill and removed when equipment is brought back.

c) Any equipment utilised by guests, will be sanitised after every use.

d) Cash handling for any equipment will be discouraged.

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Reception Area

a) Areas will be maintained in a clean and tidy manner.

b) The front door, all touch points, doors, and lifts will be sanitised regularly.

c) A cleaning checklist for this area is to be completed including the area from lift to

Indigo door.

25. Bar and Restaurant

Registration (Track and Trace)

a) All non-residents who visit restaurants and/or bars are to register contact details at

Reception. Records to be destroyed after 21 days.

PPE required

a) Mask

b) Gloves

c) Full uniform

Group Numbers

a) Indoor groups are limited at up to two households. More than that need to be socially

distant.

b) Restaurant tables can manage a maximum up to 6 persons. All tables are socially

distanced.

c) Any outdoor groups are limited to 30 people only.

d) There are no live performances or mass events for a live audience.

e) Groups will avoid arriving at reception and should stagger themselves.

f) All dinner and breakfast reservations taken at reception.

g) Reception are to advise guests who wish to sit together of the restrictions.

h) Any special notes will be annotated on the dinner reservations list.

Maintaining Social Distance

a) All staff and Guests are to maintain social distancing of 2m or 1m with risk mitigation.

Staff are to remain socially distant to each other in accordance with current


b) Risk mitigation measures implemented include the following:

c) Increased frequency of handwashing, hand sanitising and surface cleaning.

d) Activity time is minimised.

e) Back to back or side to side working for staff.

f) Reducing the number of people in contact (team up for tables).

g) The use of fixed screens.

h) The use of face shields for staff.

i) At the entrance to the Restaurant, Covid safety signage and floor markings are

displayed.

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j) In the Indigo bar, the use of the restaurant paging system is used in order to reduce

staff/guest contact & queuing.

k) Safety signage/instructions are displayed inside the Indigo Bar regarding seating and

ordering arrangements.

l) Floor markings are displayed at the bar to provide guidance if queuing.

m) Groups are informed of the limit of 2 per household, support bubbles are the limit (or

group of 6).

n) The reservations / front office are to take all restaurant bookings.

o) IN / OUT safety signage is displayed regarding the restaurant.

p) Numbers of persons allowed are determined by number of persons being able to

remain socially distant either, 2m or 1m with risk mitigation.

q) The Restaurant seating has been reconfigured to have 2m or 1m with risk mitigation.

r) Markings have been located on the floor to indicate distance.

s) Markings have been located on the floor to indicate direction of flow (IN / OUT)

t) Restaurant Bar paging system is in place for bar served food to stop queuing.

u) Safety Signage/Instructions are displayed to inform customers.

Service (food/drink)

a) Single member of staff per table.

b) Staff are to maintain social distance wherever possible when taking orders.

c) Staff are to minimise number of surfaces that staff touch when serving.

d) The company will minimise customer self-service of food, cutlery, and condiments:

e) All restaurant service is to be table service.

f) There will be no buffet or communal provision of food.

g) Disposable condiments will be used. Cutlery will be wrapped. All to be provided when

the food is served.

h) We will encourage contactless payments or pay on the room bill.

i) Protective screens are setup for tills.

j) There will be minimised contact with kitchen staff

k) Staff are instructed to step back and keep a distance and to wear gloves and face

shield.

l) Covid training is provided to staff on how to serve.

m) Supervisor to ensure sufficient condiments and cutlery packs are available for waiting

staff.

n) Specific food collection points for kitchen/front of House

o) Staff to provide gentle reminders about social distancing & collection of glasses as

required.

Drink - Room Service / Takeaway Service

Eating in guests’ rooms

a) A takeaway service will be offered in order that allow guests to eat in their rooms.

b) This will be ordered at the bar

c) Room service to be delivered with a tray and will be left outside the room.

d) Service staff will knock and wait for the guests to remove the tray / food.

e) Staff as required will then remove the stand and tray.

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Alternatively:

a) When food is ready guests to collect.

b) Guests can take food to outdoor areas or around the poolside lounge.

c) All room service trays and stands are to be stored in the same location. and

sanitised after each use.

Restaurant and Bars (Cleaning).

The following procedures for cleaning the above areas and associated areas will include the

following:

a) Staff will use a cleaning checklist.

b) Staff to wear PPE when cleaning.

c) High level surfaces will be cleaned.

d) All internal doors will be cleaned and sanitised.

e) All light switches / power switches wiped and sanitised.

f) Windows cleaned and cobweb free.

g) Curtains / blinds will be cleaned and suitable for use.

h) Dining room tables and chairs will be cleaned and sanitised.

i) The company operate a clear table policy with no cutlery, crockery, glass wear,

condiments on the table.

j) Highchairs (if applicable) will be washed and sanitised.

k) The floor will be vacuumed and if hard surface, floor mopped with disinfectant.

l) All surfaces including tables / chairs / serving surfaces will be washed and sanitised.

m) Empty all condiments / wash through a dishwasher, dry refill and replace.

n) Wash all cutlery, crockery and glasses through an industrial dish washer / glass

washer.

o) Clean all coffee machines as per the manufacturer’s instructions.

p) Wash and sanitise all the bar area including tills, card payment machines, front of

bar.

q) Clean and sanitise glass washer.

r) Clean through beer lines as per the manufacturer’s instructions.

s) Clean through post mix system.

t) Clean and clear all cellar areas, adhering to all current health and safety policies.

26. Bedrooms

For arrivals

a) Staff to refer to guest information for items required and housekeeping instructions

b) Sanitise touch points prior to arrival.

c) Ensure cups are replaced.

d) Clean and sanitised tray, clean and decaled kettle.

e) Clean and sanitise the outside of the kettle / power switch.

f) Leave the lid of the kettle open.

g) Ensure all condiments, tea, milk, biscuits are sealed in single packets.

h) Clean teaspoons – one per mug

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Stayovers

a) Rooms are serviced on prior request

b) To be conducted when there are NO guests in the room. Guests are asked to vacate

the room where possible

c) Only exception if guest is unable to move (mobility etc).

d) If guest present – social distancing to be maintained.

e) PPE Required (FACE VISOR, GLOVES, APRON).

f) Make the bed.

g) Sanitise all touch points and remote controls.

h) Remove rubbish and bag.

i) Clean and sanitise the bathroom.

j) Remove towels left in the bath and replace with fresh ones.

k) Hoover.

l) Glasses, crockery should be removed and washed in a dishwasher – not in the room

sink.

Use of cleaning cloths

a) Use disposable cloths

b) Use one per room then disregard.

c) Micro fibre cloths for hard surfaces.

d) Towel rags for dusting.

e) Sanitising blue roll for disposable use

f) Single use cloth system.

g) Discard after cloth has been used

h) Place in hotel linen bags for washing

Cleaning Process after departure

Remove from Room for cleaning and then storage:

a) Hair dryer

b) Kettle

c) Tea tray and cups

d) Iron and Ironing board.

e) Soft furnishings.

f) Bedding

g) Strip Linen fully and place straight into express linen bags. h) Strip Mattress protectors and pillow protectors.

i) Place in Linen bags for washing.

j) Towels

k) Place towels directly in express linen bags.

Bathrooms

a) Ventilate the area if possible.

b) Use cleaning coded cloths and equipment to clean

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c) Clean high-level surfaces including vents.

d) All internal doors cleaned and sanitised.

e) All light switches wiped and sanitised.

f) Clean and sanitise all bathroom tiles (inspect grouting between tiles).

g) Clean and sanitise all bathroom ‘furniture’ towel rails, holders

Shower

a) Clean and sanitise.

b) Ensure area is mould and mildew free.

c) Empty the plughole of hair and debris.

d) Pour some disinfectant down the drain to clean.

e) Ensure it is limescale free

f) Screen cleaned and sanitised, wiped down and buffed.

g) Remove the shower head and thoroughly clean with a sanitiser, replace and buff

clean.

h) Sanitise the temperate control area of the shower.

i) Shower hose to be thoroughly cleaned.

Bath

a) Wash and sanitise the bath and surrounding areas.

b) Clean plug and sanitise.

c) Wipe all taps and sanitise.

d) Buff all taps.

e) Leave all areas as dry as possible.

Sink

a) Empty plughole of hair and debris

b) Pour some disinfectant down the drain to clean.

c) Clean and sanitise the sink including underneath and down on the pedestal.

d) Clean and sanitise the plug.

e) Clean sanitise and buff taps.

Toilet

a) Clean and sanitise the toilet bowl using a toilet brush.

b) Clean and sanitise all the outside of the toilet including the U bend.

c) Clean and sanitise the cistern area.

d) Clean and sanitise toile flush & brush.

Cleaning Products

a) Multi clean sanitiser including data sheet and Dilution information.

b) Toilet clean mould and mildew

c) Single use cloth per room.

d) After cloth has been used per room place in hotel linen bags for washing

e) Any items needing maintenance must be listed on room sheets.

20

Bed

a) Ventilate the area if possible. Use cleaning coded cloths and equipment.

b) All internal doors cleaned and sanitised.

c) All light switches and power switches wiped and sanitised.

d) TV and electrical appliances wiped and sanitised & work

e) Remove unnecessary soft furnishings, cushions, throws.

f) All remote controls wiped and sanitised.

g) All surfaced wiped and sanitised including bedside tables.

h) Wardrobe clean and cobweb free – no personal items.

i) Storage units all clean and sanitised.

j) Lamp switches clean and sanitised.

k) Wipe and sanitise trouser press if required.

l) Mirrors cleaned and dust free.

m) Windows clean and cobweb free.

n) Rubbish bin debris free and sanitised.

o) Headboard clean and dust free.

p) Mattress clean and stain free, bedbug free and fit for purpose.

q) Ensure bunkbeds are secured and safe.

r) Extra blankets / bedding stored in laundry issued on request.

s) Make beds ensuring clean mattress and pillow protectors are used.

Floors

a) Vacuumed.

b) Beds moved to vacuum underneath.

c) If hard surface floor, then they are mopped with disinfectant.

Maintenance

a) Any items needing maintenance must be listed on room sheets and occur AFTER

housekeeping.

Cleaning after person suspected of COVID-19

b) Room to be sealed for 72 hours.

c) Contact General Manager for external specialist company to conduct deep clean and

FOG.

d) Cleaning an area with normal household disinfectant will reduce the risk of infection.

e) PPE to be used: visor, gloves and apron.

f) All items should be double bagged and stored securely for 72 hours then thrown

away.

g) Using a disposable cloth, first clean hard surfaces with warm soapy water.

h) Then disinfect these surfaces with the cleaning products you normally used.

i) Normal deep cleaning procedures then apply.

j) Wash hands regularly.

21

27. Cleaning Procedures of communal areas within the Hotel

Use of Cleaning Products

a) Staff members are trained.

b) Cleaning products are stored in one area (laundry). Dilution information and date

sheets to be visible.

c) Each team member is to collect a cleaning bucket daily.

d) Each cleaning bucket must be cleaned and sanitised at the end of the shift.

e) Sanitiser is to be refilled, washed and stored.

f) Approved supplier to supply main station within laundry.

g) Cleaning schedule in place – to be signed off after each clean

PPE required

a) Face Visor

b) Gloves

c) Apron

Toilets (Cleaning)

a) All internal doors cleaned and sanitised.

b) All light switches wiped and sanitised.

c) Wipe and sanitise all sink areas and surroundings.

d) Wipe and sanitise all soap dispensers.

e) Clean and sanitise toilet bow and under the toilet rim.

f) Clean and sanitise the cistern area.

g) Clean and sanitise toilet flush and brush.

h) Ensure the floor is debris is free mop and sanitise.

i) Sanitary bins cleaned and sanitised.

j) Lidded bin clean and cleared of debris.

k) Refresh toilet rolls in all toilets.

l) Baby changing unit cleaned and sanitised.

m) Isolate any air dryers.

Public Areas (Cleaning)

a) High level surfaces are to be cleaned.

b) All internal doors are cleaned and sanitised.

c) TV and electrical appliances are dusted and in working order.

d) All remotes are wiped and sanitised.

e) All surfaces wiped and sanitised including skirting boards, coffee tables.

f) Lamp switches clean and sanitised.

g) Mirrors are cleaned and dust free.

h) Windows are cleaned and cobweb free.

i) Curtains, blinds cleaned and are suitable for use.

j) Sofas cleaned and stain free.

k) All rugs are secure.

22

l) Floor vacuumed and if hard surface floor, then mopped with disinfectant.

m) Empty bins wipe / sanitise.

n) All public areas to be deep cleaned overnight.

Lifts (cleaning)

a) Surfaces cleaned and sanitised.

b) All buttons cleaned and sanitised.

c) Mirrored surfaces cleaned and sanitised.

d) Minimise the amount of people in the lift.

e) Set up a hand sanitiser station on each floor next to the lifts.

f) All lifts to be deep cleaned overnight.

g) One family / social distanced group per journey.

Corridors and Landings (cleaning)

a) High level surfaces to be cleaned.

b) Bannisters wiped on a regular basis and cleaned with sanitiser.

c) All internal doors cleaned and sanitised.

d) All light switches and power switches wiped and sanitised.

e) Mirrors cleaned and dust free.

f) Floor vacuumed and if hard surface floor to be mopped with disinfectant.

Use of Washing Cloths

a) Use disposable cloths

b) Use one per room, then disregard.

c) Use micro fibre cloths for hard surfaces.

d) Towel rags for dusting.

e) Sanitising blue roll for disposable use

f) Single use cloth system.

g) Discard after cloth has been used

h) Place in hotel linen bags for washing.

Cleaning after person suspected of COVID-19

a) Staff to any areas outside room where person has been in contact with are

immediately thoroughly cleaned

b) Rooms to be sealed for 72 hours.

c) Contact GM for Outside Company to conduct deep clean and FOG.

d) Cleaning an area with normal household disinfectant has left will reduce the risk of

infection.

e) PPE to be used. VISOR, GLOVES, APRON.

f) All items within room should be double bagged and stored securely for 72 hours then

thrown away.

g) Using a disposable cloth, first clean hard surfaces with warm soapy water.

h) Then disinfect these surfaces with the cleaning products you normally use.

i) Normal deep cleaning procedures then apply.

23

j) Wash hands regularly.

28. Kitchen

PE required

a) Mask (as appropriate)

b) Gloves (as appropriate).

c) Full uniform

d) Hats

Qualification of Staff

a) All team to have completed food hygiene certificate 1 and above as appropriate and

specific Covid training implemented

Food Safety Management System

b) Full review implemented of all systems in place from Delivery to Service.

c) All kitchen staff to sign off documents within first shift on service

d) Signature sheet required.

e) FSMS to be documented to include:

• Cleaning

• Cooking

• Chilling

• Avoiding cross contamination

Hygiene (kitchen)

a) Staff continue to use regular cleaning regime.

b) All touched surfaces to be cleaned regularly

c) End of shift clean for all touched surfaces.

d) When in use all touch areas to be cleaned and sanitised every 30 mins

Social Distancing (kitchen)

a) Social Distancing in the kitchen needs to be observed

b) One-way traffic flows implemented

c) Minimise access to walk in pantries, fridges, storerooms etc.

Opening Checks (kitchen)

a) Checklist implemented for the start of the day

b) Fridges & Freezers operation checked.

c) Temperature checks.

d) Cook / Chill recording records to be completed.

24

e) Check the oven is working

f) Staff are competent.

g) Food preparation areas are cleaned and disinfected.

h) All moveable equipment to be sterilized prior to opening.

i) Trolleys to be checked & disinfected

j) All areas are free from evidence of pest activity.

k) Plenty of handwashing and cleaning materials.

l) Hot running water is available at all sinks and basins.

m) Probe thermometer is working, and probe wipes are available.

n) Allergen information is accurate for all items on sale.

Closing Checks (kitchen)

a) Checklist is completed at end of day

b) Food is covered, labelled, and put in fridge / freezer where appropriate.

c) Food on its USE BY DATE has been thrown away and report on wastage sheet.

d) Dirty cleaning equipment has been cleaned or thrown away.

e) Waste has been removed and new bags put into the bins.

f) Food preparation areas are clean and disinfected.

g) All washing up has been finished.

h) Floors are swept and clean, ‘Prove it’ checks have been recorded.

i) All towels/ oven cloths in towel bin to be bagged up and removed then sanitised

accordingly.

j) Kitchen team uniforms to be laundered personally and must be washed, dried and

ironed before next shift

Additional Checks (kitchen)

a) Checklist implemented as appropriate

b) Full cleaning schedule to be followed.

c) Clean behind equipment, vents, walls, ceilings, outside waste areas.

d) Deep clean whole kitchen area and outside waste area.

e) Clean drains and fridge / freezer condensers.

f) Check kitchen for damage to equipment or surfaces.

g) Follow up on any outstanding repairs.

Dishwasher

a) Remove food debris and limescale from water jets, filters, and drains.

b) Clean around door seals, internal parts and deep clean.

c) Check effectiveness of washing and report defects.

Temperature probe

a) Check it is working accurately by place in boiling water and melting ice.

25

Pest Control

b) Look for signs of damage to walls, doors, etc that could let in pests.

c) Look for signs of pests.

d) Check all areas inside and outside the building for signs.

e) Make sure food is stored properly in storage areas.

f) Check structure for holes and other places where pests could get in.

Storeroom and Food Inventory Management

a) Supplier delivery / sanitisation procedures. PPE to be worn at all times

b) Food use by / BBE dates checked regularly

c) Delivery check process must be followed

d) All stock rotation systems must be followed

e) All supplier compliance (Covid-19) checked and emailed to GM

f) Temperature checks by suppliers checked and documented

g) Store management systems to be reviewed, updated and emailed to GM

h) Fridge / freezer temperatures must be recorded.

i) Checklist to be published and placed in area for all to see

j) PPE of gloves & masks to be worn at all times.

k) Review all signage as appropriate.

Cleaning & Disinfection (kitchen & associated areas)

a) Deep clean required of the restaurant and all facilities.

b) Cleaning & polishing of all crockery, glass and cutlery to be completed before use

(Kitchen / FNB).

c) Regular cleaning of all contact points:

d) Taps and washing facilities (Housekeeping).

e) All Door Handles (Housekeeping).

f) Fridge Handles (Kitchen / FNB).

g) Handheld equipment (Front Office / FNB).

h) Coffee Machines (FNB / Leisure / Housekeeping).

i) Food preparation surfaces (Kitchen).

j) Bar Stock preparation areas (FNB).

k) All storage areas and dry goods containers (Maintenance & Kitchen).

l) Glass wash areas including dishwashers & trays (FNB).

m) Employee contact surfaces (All).

Equipment checks

a) All equipment to be inspected before operations.

b) Equipment inspections to be documented – emailed to GM.

c) Equipment to be thoroughly cleaned after use as well as end of day (All).

Condiment/ Fridge Temperatures

a) Fridges to be inspected & operation verified

26

b) Documented temperature checks (morning / evening).

c) Condiments to be stored in separated pots.

Ingredients

a) Dry ingredients inspected & verify use by dates.

b) All fresh goods inspected and disposed of if required.

Suppliers (changes to ingredients)

a) Suppliers contacted to identify any Allergen risks.

b) Suppliers contacted to ensure stock is available for delivery and COVID-19 measures

are in place.

c) Alternative ingredients to be sourced if required

Staff & Guest Interactions

a) Non-essential close contact work not to be carried out.

b) Essential close proximity work is agreed by Department Heads.

c) Where possible work side by side – not face to face.

d) Face masks to be worn / screens used where appropriate

e) Work requiring skin to skin contact not to be carried out.

f) All work to minimise contact between workers and customers.

g) Kitchen service managed to avoid contact.

h) Tables moved to ensure 1.0m + distance

i) Queues for bar & kitchen to be managed – bookings for restaurant.

j) Customer entry guidelines and advice prior to entry.

k) Pre-order options to be implemented.

l) Service delivery in FNB to minimise contact during service.

m) Contactless payment methods.

Personal hygiene

a) Regularly wash hands with warm water & soap

b) Hand washing / sanitiser provided throughout Hotel.

c) Disposal bins provided for handwashing waste.

d) Regular disinfection of surfaces and disposal of waste.

29. Laundry

Handling dirty laundry

a) PPE worn by operatives when handling dirty laundry. Gloves and facemask

b) Robust cleaning regime in area.

c) Wash items in accordance with manufacturers instruction

d) Use warmest water setting and dry items completely

e) Dirty laundry that has been in contact with an unwell person can be washed with

other people’s items.

27

f) Do not shake dirty laundry, this reduces risk of transmission.

g) Clean and disinfect anything used for transporting laundry.

30 Utilities

a) Checklists implemented as required for COVID-19 protocols

b) Covid training checklist for all relevant persons to attend.

c) Lone working non front facing, gloves worn. Front facing areas gloves and face

masks.

d) Updated system reports and file on shared system. Co-ordinate with other

department heads on new processes that require maintenance.

• Water systems- Chris Taylor

• Gas Systems- Chris Taylor

• Air Conditioning and refrigeration systems - Allcool

• Pest Control - Rentokil

• CCTV systems

• Lifts – Foulds

a) Sign off document

b) Email and share all documentation on shared drive

c) Service reports to be scanned and saved to shared drive email all to GM

d) Update all contact information.

e) Any outside contractors to be Covid vetted before entering premises.

Ventilation

a) Ensure servicing and maintenance of the ventilation system before premises

operations are started again.

b) Ensure servicing and maintenance to be completed by a trained and competent

serviceman only.

c) Ensure routine maintenance and monitoring is carried out.

Legionella

Hot/Cold Water

a) Ensure Legionella management plan in place

b) Ensure that all taps are left to run through getting rid of all older water in the pipes.

c) Check all hot-water taps to confirm supply of hot-water from boilers.

d) Check all cold water taps & confirm supply from flow is ok in all relevant areas

including

• Public Areas / Toilets.

• Bars.

• Bedrooms.

• Leisure. (when applicable)

28

a) Every tap to be run and system pulled through.

b) Liaise with HK on Protocols for cleaning shower heads.

c) Confirm with Chris Taylor for report and advise on procedures.

d) Check all public toilets for any maintenance issues.

e) Check all outside areas for safety and cleanliness.

31 Pest Control

Pests can spread all sorts of diseases. They can exacerbate an already bad situation

and make things a lot worse

a) Robust cleaning regime implemented.

b) Inspection carried out by qualified personnel – Rentokil.

c) Contractor to be Covid vetted before appearing onsite.

d) Pest traps to be inspected & replaced.

e) Waste management procedures set up

f) Regular internal checks are implemented

32 Events/Weddings

Events/Weddings are to be held in accordance with current government guidelines

Attending the event.

a) Anyone who meets one of the following criteria should not come to the event.

b) A high temperature, lack of taste/smell, or a new persistent cough - follow the

government guidance on self-isolation.

c) A vulnerable person (by virtue of their age, underlying health condition, clinical

condition or are pregnant).

d) Living with someone in self-isolation or a vulnerable person.

Track and trace

a) Dalmeny to keep a record of all people who attend the ceremony for 21 days after it

takes place, to allow NHS test and trace services to track down anyone who might be

infected at the event.

b) Registrar/ couple/ guests to follow NHS Test and Trace guidance if symptoms are

COVID-19.

Number of people attending.

a) No more than 30 people may attend, that figure includes the couple, officiants,

guests, photographers, and Dalmeny staff in accordance with current Government

advice.

29

Covid controls at Event

a) The event will be in a “COVID-19 secure environment” with guests following the 2-

metre rule, or “1 metre plus” where extra safety measures like masks are used.

b) The event area will be thoroughly cleaned prior/after to the event and at agreed times

throughout the event.

c) All cleaning will be checked by the Dalmeny management team and will in

accordance with current company Covid cleaning procedures.

d) Risks will be mitigated by avoiding face-to-face seating.

e) Reducing the number of guests in an enclosed space.

f) Improving ventilation.

g) Using protective screen and face coverings.

h) Restricting access to non-essential areas

i) The floor will be marked with markers to help people maintain social distancing.

j) Hand sanitising stations will be set up at the entry and exit points. These should be

used every time they enter or exit the event.

k) Entering/exiting ceremony room will be controlled

Bride walking down the aisle

a) Brides can be walked down the aisle - but not arm-in-arm, unless the escort lives in

the same household. But they can walk side-by-side if they keep at least a metre

apart

Ceremony

a) Ceremonies will to be kept “as short as reasonably possible” and limited to the legally

binding parts.

Raised voices

a) Couples and officiants are not allowed to speak with raised voices, such as when

exchanging vows

People from different households

a) People from different households should remain 2 metres apart - or if that's not

possible, 1 metre apart with mitigation (like a face covering).

Exchanging rings

a) Hands will be washed/sanitised before exchanging rings.

Food and drink as part of the service

a) No food and drink will be consumed as part of the service,

30

Singing

a) Due to the increased risk of transmission from aerosol and droplets. Raised voices

are to avoided, so recordings are recommended instead of singing, and music will be

played at a level where guests do not need to shout over it. However, if it is required

for the ceremony, only one person will sing - and plexiglass screens will be erected

between the singer and guests

Instruments

a) Due to the increased risk of transmission from aerosol and droplets. Dalmeny will

ensure that the playing of wind or blown instruments is avoided.

Staying overnight

a) Any of guests are staying overnight will have to book in beforehand and adhere to

Dalmeny Covid arrangements

Registrars

a) Registrars to ensure they have own hand sanitiser, cleaning wipes, gloves, masks,

packs of tissues and spare pens for signing of the register

b) Registrars to maintain good personal hygiene, frequently sanitising hands, and

catching coughs/sneezes in tissues.

c) Registrars are advised not use venue’s tea/coffee making facilities unless cups /

spoons etc are disposable. They are advised to bring own drinks and be self-

sufficient.

d) Registrars to use hand sanitiser provided between leaving their vehicle and entering

the venue, unless there is a sanitisation station provided at the entrance of the

venue.

e) Dalmeny to ensure that the Registrars can fit in the room for Pre-Marriage

Questioning whilst maintaining 2m social distancing.

f) Registrars to view a copy of Dalmeny Risk Assessment to familiarise themselves with

how the venue will control entering/exiting ceremony room

g) A table/desk is implemented for the Registrar. This desk needs to be away from

where the celebrant stands to ensure 2m social distancing is maintained

h) Registrars to use hand sanitiser before handing over the Marriage Certificate.

i) Registrar to ensure that the venue have allowed only agreed number attend, in

accordance with current Government advice on gatherings.

j) Registrar to provide their details for Track and Trace purposes. Registrar only

required to give their own name

Children

a) Children should be held by a parent or a member of their household

31

Small celebrations

a) Receptions or parties after weddings should not take place, but small celebrations

will be allowed if they follow the guidelines - meaning up to two households could

meet indoors, or up to six people from different households outdoors

Food preparation and service

a) Dalmeny food preparation and service adheres to the government health and safety

guidelines.

b) Dalmeny will be maximising the space between tables in line with the current social

distancing guidelines

33. Leisure

Leisure facilities will be open in accordance with the latest government guidelines.

General

a) All users are booking at reception and have filled out a health declaration.

b) Robust hygiene cleaning procedures implemented.

c) Staff to carry out regular cleaning of high contact touch points throughout the facility.

d) Towels / Sweat towels will not be taken into the gym / studio.

e) Personal training sessions can continue provided social distancing is maintained.

f) Legionella precautionary measures undertaken.

Reception

a) Robust hygiene cleaning procedures implemented

b) Hand wipes and sanitisers to be on offer (or directed to where people can clean

hands)

c) Wash hands more frequently.

d) Processes to make sure social distancing remains in place for reception staff / or

screens in place.

e) Markings on floor to direct traffic, minimise congestion and ensure social distancing.

Changing Rooms / Toilets / Showers

a) Promote that customers should come dressed ready for the gym or pool (where

appropriate).

b) Extra care and signage to maintain social distancing in gym / pool area.

c) Lockers to remain in use, so long as social distancing can be maintained.

d) Hand sanitiser to be made available for customer use at surface contact points.

e) Robust hygiene cleaning procedures implemented

32

Gym Floors

a) Only equipment that is spaced far enough apart to maintain social distancing is to be

used.

b) Users should not be working out, face to face.

c) Touch points of equipment to be cleaned after use. Signage to encourage customers

to use spray and disposable cloths. This is in addition to regular cleaning schedule.

d) Extra signage regarding social distancing will be in place around free weight area.

e) Maximum gym capacity will be based on 100sqft per person.

f) Robust hygiene cleaning procedures implemented

Studio / Classes

a) Social Distancing guidelines to be followed.

b) Minimum 10-minute window between classes. No ‘wating around’ in groups.

c) Equipment to be cleaned between use.

d) No equipment sharing during classes.

e) Use markings on the floor to ensure social distancing.

f) Robust hygiene cleaning procedures implemented

Swimming Pools

a) Must meet chlorination protocols and guidelines.

b) Social distancing must be maintained in and around the pool.

c) Extra care / signposting shown to maintain social distancing when getting in/out of

the pool.

d) Hot Tubs and Spa Pools will only open if social distancing can be adhered to.

e) Saunas and Steam rooms to remain closed.

f) Teachers, Instructors / Lifeguards to maintain social distancing guidelines on

poolside.

g) One parent / Carer per child to be allowed to supervise children (external to the pool).

h) Any equipment used will be cleaned after / between use.

i) Minimum time used in change rooms if used.

j) Hand sanitiser and / or soap will be available poolside for staff.

k) Check for protocols for pool and water systems being closed for a period.

l) Maximum pool capacity based on 3sqm per bather.

m) Robust hygiene cleaning procedures implemented

First Aid / Lifeguards

a) Operators will follow the HSE guidelines on first aid requirements.

b) Lifeguards to follow the RLSS guidance on First Aid requirements.

c) Resuscitation Council UK has provided specific guidance on CPR delivery.

d) Where relevant, lifeguards will remain in place.

33

Ventilation – Leisure

a) Target ventilation rate of 201/s/p is advised.

b) Ventilation systems should provide 100% fresh air and not recirculated air from one

space to another.

c) Increasing the existing ventilation rate by fully opening dampers and running fans on

full speed.

d) Operate the ventilation systems 24 hours per day.

e) Increase frequency of filter changes.

34. TV Room


b) All touch points including door handles/chairs, TV remote wiped before/after use.

c) Ensure adequate ventilation is provided.

d) Ensure 2 metre social distancing with seating arrangements.

e) Volume arranged at reasonable standard in order that persons do not have to shout.

f) Limited numbers allowed in area.

g) No food allowed in area.

h) Checklist implanted.

i) Adequate supervision implemented.

35. Arcade


b) All touch points including door handles/chairs, controls, equipment wiped before/after

use.


d) Ensure 2 metre social distancing with gaming equipment

e) Limited numbers allowed in area.

f) No food allowed in area.

g) Checklist implanted.

h) Adequate supervision implemented.

36. Children’s Playroom


b) All touch points including door handles/chairs, wiped before/after use.


d) Ensure 2 metre social distancing with seating arrangements.

e) All toys/equipment is regularly sanitised.

f) Limited numbers allowed in area.

g) No food allowed in area.

h) Checklist implanted.

i) Adequate supervision implemented.

34

37. Self-Isolation within Hotel

a) Guest to self-isolate according to current government guidelines.

b) Dalmeny and guest decide meal and laundry provision, and Dalmeny should ensure

guests clean their own rooms and strip their own beds.

c) No contact by staff to be made with person with COVID-19.

d) Any food should be left outside the room.

e) Laundry to be double bagged and cleaned using Covid Laundry procedures.

f) Ensure the room is not in high traffic areas where employees and other visitors will

be passing.

g) After self-isolation period is over then rooms are required to be deep cleaned.

h) Payments to be made by phone.

i) If the persons develop symptoms then feels they cannot cope with any symptoms or

condition gets worse, then use the NHS 111 online COVID-19 service. If you do not

have internet access, call NHS 111.

For a medical emergency dial 999.

j) Follow Covid room cleaning protocols after person has left room.

39. Birthday Celebrations


a) Anyone who meets one of the following criteria should not come to the event.

b) A high temperature, lack of taste/smell, or a new persistent cough - follow the

government guidance on self-isolation.

Track and trace

a) Dalmeny to keep a record of all people who attend the event for 21 days after it takes

place, to allow NHS test and trace services to track down anyone who might be

infected at the event.

b) Registrar/ couple/ guests to follow NHS Test and Trace guidance if symptoms are

COVID-19.


a) Advise no more than 30 people may attend, that figure includes Dalmeny staff in

accordance with current Government advice.

Covid controls in Event

a) The event will be in a “COVID-19 secure environment” with guests following the 2

metre rule, or “1 metre plus” where extra safety measures like masks are used.

b) The event area will be thoroughly cleaned prior/after to the event and at agreed times

throughout the event.

c) All cleaning will be checked by the Dalmeny management team and will in

accordance with current company Covid cleaning procedures.

35

d) Risks will be mitigated by avoiding face-to-face seating.

e) Reducing the number of guests in an enclosed space.

f) Improving ventilation.

g) Using protective screen and face coverings.

h) Restricting access to non-essential areas

i) Hand sanitising stations will be set up at the entry and exit points. These should be

used every time they enter or exit the event.

j) Entering/exiting birthday room will be controlled


a) People from different households should remain 2 metres apart - or if that's not

possible, 1 metre apart with mitigation (like a face covering).

Singing - Increased risk of transmission from aerosol and droplets.

a) Raised voices are to avoided, so recordings are recommended instead of singing,

and music will be played at a level where guests do not need to shout over it.

Instruments - Increased risk of transmission from aerosol and droplets.

a) Dalmeny will ensure that the playing of wind or blown instruments is avoided.

Staying overnight

a) Any of guests are staying overnight will have to book in beforehand and adhere to

Dalmeny Covid arrangements.

Food preparation and service

a) Dalmeny food preparation and service adheres to the government health and safety

guidelines.

b) Dalmeny will be maximising the space between tables in line with the current social

distancing guidelines

36

Appendices: 1

COVID-19 EMPLOYEE ACTION PLAN

In the event of any COVID-19 related issues, the following actions should be implemented

immediately.

GUEST REPORTS SICK IN THE HOTEL AND TOO SICK TO MOVE.

• For a medical emergency dial 999.

• If first aid required, then follow Covid First Aid procedures.

• Inform the director immediately, if this cannot be done, inform a member of

management.

• Anyone who has had “close contact” with the visitor within the prior two weeks to

follow government guidelines and get tested and self-isolate if symptoms are

developed.

• A thorough cleaning of the areas the visitor has come into contact with to be carried

out with restricted access until safety is confirmed by the hotel.

GUEST REPORTS SICK AND CAN MOVE.


management.

• If a guest is displaying signs of COVID-19 while staying in overnight, they should

inform Dalmeny, immediately return home, self-isolate and request a test as per


• All areas that the visitor has come into contact with should be thoroughly deep

cleaned.

• All employees the visitor has come into contact with should watch for symptoms and

follow government guidelines accordingly and request a test if required.

• Laundry from the bedroom to be double bagged and cleaned in line with COVID-19

laundry procedures.

GUEST REPORTS AFTER STAY AND HAS COVID – 19.


management.

• Dalmeny will need to ask the guest which persons they have been in “close contact”

with within their stay.

• All persons who have had direct contact with visitor to be notified so that they can

self-isolate in line with the government guidelines.

• A thorough cleaning of the areas the visitor has come into contact with to be carried

out with restricted access until safety is confirmed by the hotel.

EMPLOYEE REPORTS SICK AT WORK.

37

• The infected employees should be immediately required to leave the workplace,

and/or told not to return to Dalmeny until they are free of the virus.

• Dalmeny should contact their local health authorities about the employee’s illness

and work with them.

• The health authority will collaborate with Dalmeny on the steps that the employer

should take to inform others who may have been exposed to the virus in the

workplace.

• Dalmeny will need to ask the employee which co-workers they have been in “close

contact” with within the prior two weeks, all visitors and employees will then be

notified accordingly allowing them to self-isolate or get tested in line with government

guidance.

• Ensure cleaning regime is implemented within areas they have been working in with

restricted movement until the safety of the working areas and hotel can be confirmed

for employees.

EMPLOYEE REPORTS SICK AFTER WORK.

• If an employee develops symptoms after they have finished work, they should

immediately inform the director or management where this is not possible.

• The employee should then self-isolate and request a test as per government

guidelines.

• Dalmeny will need to ask the employee which co-workers they have been in “close

contact” with within the prior two weeks, these employees and customers will then be

notified, and they then can watch for symptoms and self-isolate in accordance with


• A thorough deep clean should be carried out on all areas where they potentially ill

employee has had contact ensuring a safe working environment for the rest of the

employees and guests present on site.

• Regardless of any situation, any employees or visitors with symptoms must

immediately report this to the appropriate persons (DIRECTOR/MANAGEMENT) in a

safe manner that reduces the risk of contact with any other persons on the premises.

They should then follow the most up to date guidelines available from government

and the hotel.

38

Name of assessor PRS/Dalmeny Hotel Date 20/07/20

Number 1

Covid 19 Risk Assessment - Dalmeny

Hotel

Area Covid Isolation/Symptoms on premises

What is the hazard? How might people be

harmed?

Initial Risk rating Existing risk control measures

New risk rating

(Residual) Additional Actions

Required

Action/ monitored by whom?

Action/ monitored by when?

L S R L S R

Cross infection due to non-isolation.

Cross infection to Employees, Visitors, Contractors, General Public

5 5 25

Staff

• Anyone who meets one of the following criteria should not come to work:

• A high temperature, lack of taste/smell, or a new persistent cough - follow the government guidance on self-isolation.

• All Staff on the premises to sign a COVID 19 self-assessment form before entering, failure to complete the form satisfactorily may prevent a return to work.

Visitors • All visitors are required to give Covid related details at reception. Contractors

• All contractors are required to give Covid related details at reception.

1 5 5

Continued monitoring and reviewing of the company procedures and arrangements as well as all employees returning to work.

Management/ Supervisors

Continuous

39

Developing Covid symptoms on the premises


5 5 25

• Issue the individual with a FACE MASK & TISSUES. • Interview (quick): • Other employees / guests in contact. • Direct them not to be in contact or touch items. • Direct them to ensure they sneeze or cough into tissues. • Immediately send the individual home. Advise them to contact NHS Hotline 111. Do not go to clinic, surgery, doctor until advised to do so by the NHS. • Individual is to follow Government guidance on Self Isolation. • Duty Manger is to notify GM

1 5 5



Continuous

Cleaning after person suspected COVID-19


5 5 25

• Room/area to be sealed for 72 hours.

• Contact GM for Outside Company to conduct deep clean and FOG.

• Cleaning an area with normal household disinfectant has left will reduce the risk of infection.

• PPE to be used. VISOR, GLOVES, APRON.

• All items should be double bagged and stored securely for 72 hours then thrown away.

• Using a disposable cloth, first clean hard surfaces with warm soapy water.

• Then disinfect these surfaces with the cleaning products you normally use.

• Normal Deep cleaning procedures then apply.

• Wash hands regularly.

1 5 5



Continuous

40


Number 2


Hotel

Area Cross infection due to travelling to

/parking/walking on premises


harmed?


New risk rating


Required



L S R L S R

Cross infection due to travelling to /parking/walking on premises


5 5 25

Staff

• All staff to travel alone in their own vehicles if the 2 m distancing cannot be met with the size of the vehicle that they are travelling to and from work in/ latest government guidelines

• Adhere to 2 m social distancing when walking or if parking on premises

• Have a plan in place if you were to fall ill and how you would get home.

• Staff to follow any one-way systems/parking arrangements.

• Staff not to visit other areas of the building if it is non-essential.

Visitors

• When travelling visitors to adhere to latest government guidelines.

• Adhere to 2 m social distancing when walking or if parking on

1 5 5



Continuous

41

premises

• Visitors to follow any one-way systems/parking arrangements.

• Visitors not to visit other areas of the building, if it is non-essential.

• Visitors to follow latest government guidelines regarding travelling to premises.

Contractors

• All contractors to travel alone in

their own vehicles if the 2 m

distancing cannot be met with

the size of the vehicle that they

are travelling to and from work

in/latest government guidelines.

• Adhere to 2 m social distancing

when walking or if parking on

premises

• Have a plan in place if you were

to fall ill and how you would get

home.

• Staff to follow any one-way

systems/parking arrangements.

• Contractors not to visit other areas of the building if it is non-essential

42


Number 3


Hotel

Area Front Office_ Reception Activities


harmed?


New risk rating


Required



L S R L S R Pre-Stay information


5 5 25

• Follow Checklist provided in front office training document.

• Checklist to be followed. • Any issues to be reported to FO

Manager. • All issues to be recorded on

Guestline.

1 5 5



Continuous

On Arrival


5 5 25

• Advise guests on social distancing if queuing at reception.

• Signage Map will show where social distancing tape is required.

• Consider social distancing tape/ markings around reception.

• Signage

• Pre-arrival Email asking what ETA is.

• Recorded on Guestline.

1 5 5



Continuous

43

Registration


5 5 25

• Pass on contact information for Track & Trace to NHS

• Utilise existing GDPR policies and documents.

• Manage sign in / sign out of visitor log (21 days to be kept and provided to GM).

• Non-residents to use the VISITORS book to sign in/ out.

• Only GM authorised to hold details.

1 5 5



Continuous

PPE


5 5 25

• Appropriate PPE to be worn.

• 2 reception screens placed in reception

Gloves + Screen 1 5 5



Continuous

Follow Sanitiser Map • Spray

Sanitiser

• Santiser wipes

• Hand sanitiser


5 5 25

• Spray sanitisers, Sanitiser Wipes & Hand Sanitiser

• Supply kept within laundry 1 5 5



Continuous

Handwashing guidelines


5 5 25

• Follow government guidelines

Wash hands every 30 mins

1 5 5



Continuous

Staff


5 5 25

• All staff trained and complete self-certification (Health declaration) form

• All employees to sign agreement.

1 5 5



Continuous

44

5 DAY CALL


5 5 25

• Check Phone System is recording all calls

• All information to be recorded on Guestline. 1 5 5



Continuous

Communicate


5 5 25

• Fully communicate to Housekeeping guest requirements in rooms

• Standard Operating procedures in place re: recording of all requirements.

1 5 5



Continuous

Sanitiser


5 5 25

• Santiser map to show where to place sanitiser.

• Ensure that sanitiser is kept topped up and in use between guests.

• Any PENS or machines that are used should be disinfected BETWEEEN guest / staff use.

• Regular checks of sanitiser suppliers.

• 1 Box for sanitised pens.

• 1 Box for used pens.

1 5 5



Continuous

Luggage


5 5 25

• There is NO Porter Service • If staff are required – keep social

distance guidelines. • Take luggage to the room prior to

the guest arriving. • Wash hands after delivering luggage.

• Included in the 5-day call. Use gloves if handling luggage.

1 5 5



Continuous

Keys Cross infection to Employees, Visitors, Contractors, General Public

5 5 25

• Returned keys to be kept in a box prior to being sanitised and then put back in key holder.

• Clean keys in accordance with guidelines.

1 5 5

Continued monitoring and reviewing of the company procedures and arrangements as well as


Continuous

45

• Reception team member to supervise.

• For keys use gloves and wipes replace in key holes. Upon arrival place in welcome pack if guests are due.

all employees returning to work.

Lifts


5 5 25

• Encourage the use of stairs where possible.

• (Stairs located by LIFT C and the stairs located by Indigo).

• Minimise the use of lifts where possible.

• Lifts are cleaned regularly.

• If no public area cleaners, FO to clean frequently.

• Priority use only.

• Reduce number of people in lift to adhere to social distancing.

1 5 5



Continuous

Payments


5 5 25

• Contactless wherever possible.

• If cash – handle with gloves.

• Sanitise PDQ machines after each using sanitiser wipes.

1 5 5



Continuous

Activities


5 5 25

• Snooker Cues etc to be sanitised after use in accordance with guidelines

• Deposit to be put on room bill and removed when brought back.

• Equipment utilised by guests, sanitised after every use.

• Reduce cash handling.

1 5 5



Continuous

46

Reception Area


5 5 25

• Keep all areas clean and tidy. • Front door, all touch points, doors

and lifts sanitised regularly. • Sanitise regularly the door handles

or touch points

• Cleaning area checklist to include area from lift to Indigo Door.

1 5 5



Continuous

On departure


5 5 25

• Try and get all payments done remotely prior to guests leaving.

• Invoices checked and emailed to guests by morning of departure.

• Invited to pay by phoning reception.

1 5 5



Continuous

Office Areas (Behind Reception)


5 5 25

• Staff are trained in Covid Protocols

• All DSE/office equipment robustly cleaned.

• All touch points such as door handles/ phones cleaned regularly

• Safety signage displayed

• No hot desking.

• Adequate ventilation implemented.

• Good housekeeping measures in place.

• Consideration for working from home.

• Limited numbers in offices.

1 5 5



Continuous

47


Number 4


Hotel

Area Bar_ Restaurant


harmed?


New risk rating


Required



L S R L S R Registration (Track and Trace) Cross infection to

Employees, Visitors, Contractors, General Public

5 5 25

• All Non-Residents who visit restaurants and/or bars are to register contact details at Reception.

• Records to be destroyed after 21 days.

1 5 5



Continuous

Group Numbers


5 5 25

• Indoor groups limited at up to two households. More than that need to be socially distant.

• Restaurant tables can manage up to 6 persons. All tables then to be socially distanced.

• Outdoor groups limited to 30 people.

• No Live performances or mass events for a live audience.

• Groups should avoid arriving at reception and should stagger themselves.

• All dinner and breakfast reservations taken at reception.

• Reception to advise Guests who wish to sit together of the restrictions.

• Any special notes should be annotated on the dinner reservations list.

1 5 5



Continuous

48

Social Distance


5 5 25

• All FNB staff and Guests are to maintain social distancing of 2m or 1m with risk mitigation.

• Risk Mitigation is:

• Increased frequency of handwashing, hand sanitising and surface cleaning.

• Minimise activity time.

• Back to Back or Side to Side working.

• Reducing the number of people in contact (team up for tables).

• Use fixed screens or barriers.

• Use Face Shield.

• At the entrance to the Restaurant, SIGNAGE and FLOOR MARKINGS to indicate distance.

• In the INDIGIO BAR, use of Restaurant paging system to reduce Staff/Guest contact & queuing.

• SIGNAGE to indicate for inside INDIGO BAR to be seated for table service or order from the Bar for Takeaway service. FLOOR MARKINGS at the bar to provide guidance if queuing.

• Ensure groups are informed limit of 2 household support bubbles is the limit (or group of 6).

• Reservations / Front Office to take all restaurant bookings.

• Provide IN / OUT routing to the restaurant and appropriate SIGNAGE.

• Determine Max number of Guests able to remain socially distant.2m or 1m with risk mitigation.

• Restaurant seating reconfigured to have 2m or 1m with risk mitigation.

• Markings on the Floor to indicate

1 5 5



Continuous

49

distance.

• Markings on the Floor to indicate direction of flow (IN / OUT)

• Restaurant Bar paging system for Bar served Food to stop queuing.

• SIGNAGE provided to inform Customers.

• Staff to remain socially distant to each other.

Personal Hygiene (Guests)


5 5 25

• Encourage and advise guests where they may wash their hands:

• Bathrooms.

• Hand sanitising stations.

• Restaurant Toilet air dryer switched off; hand towels available

1 5 5



Continuous

Service (food/drink)


5 5 25

• Staff to maintain social distance wherever possible when taking orders.

• Minimise number of surfaces that staff touch when serving.

• Minimise Customer Self Service of Food, cutlery, and condiments:

• All restaurant service is table service.

• No Buffet or communal provision of food.

• Disposable condiments.

• Cutlery wrapped.

• All to be provided when the food is served.

• We will encourage Contactless Payments or Pay on the Room Bill.

• Screens setup for Tills.

• Minimise contact with Kitchen staff

• Staff instructed to step back and keep a distance, wear gloves and face shield.

• Training provided to staff how to

1 5 5



Continuous

50

serve.

• Supervisor to ensure sufficient condiments and cutlery packs are available for waiting staff.

• Ensure Tills are setup with screens to support both.

• Guests will have menus. Staff briefed.

• Screens and face shield. Reduce Contact / Risk (food/drink)


5 5 25

• Single member of staff per table. Indoor table service.

• Guest groups of no more than 2 households no more than 12 in 1 group (or support bubble).

• Encourage All payments contactless or booked to room. -Specific Food collection points for KITCHEN / FRONT of HOUSE.

• Supervisor to monitor Guests

• Provide gentle reminders about social distancing & collection of glasses.

• SIGNAGE to remind guests.

1 5 5



Continuous

Food/Drink - Room Service / Takeaway Service


5 5 25

• Offer a takeaway service to allow Guests to eat in their rooms.

• To be ordered through Bar

• Room service to be delivered with a TRAY and left outside the room.

• Service staff to knock and wait for the Guests to remove the tray / food.

• Staff to remove stand and tray.

• For takeaway service:

• Able to order at Bar.

• Provided with Restaurant Buzzer.

• When food is ready Guests to collect.

• Can take food to outdoor areas or

1 5 5



Continuous

51

around the Poolside lounge (Note Pool closed).

• Room service trays and stands to be kept in same location. Cleaned after each use.

Keeping guests informed Cross infection to


5 5 25

• SIGNAGE to remind social distancing, control measures and personal hygiene.

• Refer to SIGNAGE map. 1 5 5

Restaurant and Bars (Cleaning).


5 5 25

• Use a cleaning checklist.

• Staff to wear PPE when cleaning.

• High level surfaces to be cleaned.

• All internal doors cleaned and sanitised.

• All light switches / power switches wiped and sanitised.

• Windows clean and cobweb free.

• Curtains / blinds clean and suitable for use.

• Dining room table and chairs cleaned and sanitised.

• Operate a clear table policy with no cutlery, crockery, glass wear, condiments on the table.

• Highchairs if applicable washed and sanitised – READY for use.

• Flor vacuumed and if hard surface floor mopped with disinfectant.

• Wash and sanitise all surfaces including tables / chairs / serving surfaces.

• Empty all condiments / wash through a dishwasher, dry refill and replace.

1 5 5



Continuous

52

• Wash all cutlery, crockery and glasses through an industrial dish washer / glass washer.

• Clean all coffee machines as per the manufacturer’s instructions.

• Wash and sanitise all the bar area including tills, card payment machines, front of bar.

• Clean and sanitise glass washer.

• Clean through beer lines as per the manufacturer’s instructions.

• Clean through post mix system.

• Clean and clear all cellar areas, adhering to all Health and Safety policies.

• Handwashing Guidelines Cross infection to


5 5 25

• Follow government guidelines

• Wash hands every 20 minutes or before entering the kitchen

1 5 5



Continuous

Cross infection due to management of access points


5 5 25

• Employee entry / exit procedures defined (staff entrances).

• Customer entry / exit procedures defined by FO.

• Restaurant access to be managed to ensure social distancing.

• Signage to remind to wash before entering / exiting restaurants.

• Manage waiting for restaurant in time and space to wait (2m).

•

1 5 5



Continuous

53


Number 5


Hotel

Area Bedrooms


harmed?


New risk rating


Required



L S R L S R For arrivals


5 5 25

• Refer to guest information for items required and housekeeping instructions (i.e.. Hairdryer etc.)

• Sanitise touch points prior to arrival.

• Tea Tray

• Mugs replaced.

• Clean and sanitised tray.

• Clean and decaled kettle.

• Clean and sanitise the outside of the kettle / power switch.

• Leave the lid of the kettle open.

• Ensure all condiments, tea, milk, biscuits are sealed in single packets.

• Clean teaspoons – one per mug

1 5 5



Continuous

Stayovers


5 5 25

• Rooms serviced on prior request • Guests asked to vacate the room

where possible.

• PPE Required (FACE VISOR, GLOVES, APRON).

• Make Bed.

• Sanitise touch points and remote controls.

• Remove rubbish.

• Clean and sanitise bathroom.

• Remove towels left in the bath and replace with fresh ones.

1 5 5



Continuous

54

• Hoover.

• Glasses, crockery should be removed and washed in a dishwasher – not in the room sink.

Washing of Hands Protect from contamination from surfaces (Bedrooms)


5 5 25

• Staff to follow government guidelines

• Wash Hands every 30 minutes when not wearing gloves.

• Use face shields

• Use gloves

• Use Aprons

1 5 5



Continuous

Washing Cloths


5 5 25

• Use disposable cloths

• Use one per room then disregard.

• Micro Fibre cloths for hard surfaces.

• Towel rags for dusting.

• Sanitising blue roll for disposable use

• Single use cloth system.

• Discard after cloth has been used

• Place in hotel linen bags for washing.

1 5 5



Continuous

Cleaning of Rooms Guest interaction


5 5 25

• To be conducted when there are NO guests in the room.

• Only exception if guest is unable to move (mobility etc).

• If guest present – social distancing to be maintained.

• Signs be used on the door handles.

• DO NOT DISTURB

• PLEASE CLEAN MY ROOM.

1 5 5



Continuous

BEDROOMS DEEP CLEAN PROCESS after DEPARTURE Cross infection to


5 5 25

• Remove from Room for cleaning and then storage:

• Hair Dryer

• Kettle

• Tea Tray and Cups

• Iron and Ironing Board.

• Soft furnishings.

• Bedding

1 5 5



Continuous

55

• Strip Linen fully and place straight into Express Linen Bags.

• Strip Mattress protectors and pillow protectors.

• Place in Linen bags for washing.

• Towels

• Place towels directly in Express Linen Bags.

• Bathrooms

• Ventilate the area if possible.

• Use cleaning coded cloths and equipment to clean

• High level surfaces including vents.


• All light switches wiped and sanitised.

• Clean and sanitise all bathroom tiles (inspect grouting between tiles).

• Clean and sanitise all bathroom ‘furniture’ towel rails, holders

BEDROOMS DEEP CLEAN PROCESS after DEPARTURE


5 5 25

Shower • Clean and sanitise.

• Area is mould and mildew free.

• Empty the plughole of hair and debris.

• Pour some disinfectant down the drain to clean.

• Limescale free

• Screen cleaned and sanitised, wiped down and buffed.

• Remove the shower head and thoroughly clean with a sanitiser, replace and buff clean.

• Sanitise the temperate control area of the shower.

• Shower hose to be thoroughly cleaned.

Bath

1 5 5



Continuous

56

• Wash and sanitise the bath and surrounding areas.

• Clean plug and sanitise.

• Wipe all taps and sanitise.

• Buff all taps.

• Leave all areas as dry as possible. Sink

• Empty plughole of hair and debris

• Pour some disinfectant down the drain to clean.

• Clean and sanitise the sink including underneath and down on the pedestal.

• Clean and sanitise the plug.

• Clean santise and buff taps. Toilet

• Clean and sanitise the toilet bowl using a toilet brush.

• Clean and sanitise all the outside of the toilet including the U bend.

• Clean and sanitise the cistern area.

• Clean and sanitise toile flush & brush.

Cleaning Products

• Multi clean sanitiser.

• Attach data sheet and Dilution info.

• Single use cloth per room.

• After cloth has been used per room place in hotel linen bags for washing

• Any items needing maintenance must be listed on room sheets.

• Any maintenance to occur AFTER housekeeping have been

57

Continued BEDROOMS DEEP CLEAN PROCESS after DEPARTURE


5 5 25

Bedroom

• Ventilate the area if possible. Use cleaning coded cloths and equipment.


• All light switches and power switches wiped and sanitised.

• TV and electrical appliances wiped and sanitised & WORK.

• Remove unnecessary soft furnishings, cushions, throws.

• All remote controls wiped and sanitised.

• All surfaced wiped and sanitised including bedside tables.

• Wardrobe clean and cobweb free – no personal items.

• Storage units all clean and sanitised.

• Lamp switches clean and sanitised.

• Wipe and sanitise trouser press if required.

• Mirrors cleaned and dust free.


• Rubbish bin debris free and sanitised.

• Headboard clean and dust free.

• Mattress clean and stain free, bedbug free and fit for purpose.

• Ensure bunkbeds are secured and safe.

• Extra blankets / bedding stored in laundry issued on request.

Floors

• Vacuumed.

• Beds moved to HOOVER underneath.

• If Hard surface floor – mopped with disinfectant.

• MAKE BEDS ensuring mattress and

1 5 5



Continuous

58

pillow protectors are used. Cleaning products

• Multi clean disinfectant sanitiser

• Toilet clean mold and mildew

• Single use cloth system per room

Maintenance

• Any items needing maintenance must be listed on room sheets.



5 5 25

• Room to be sealed for 72 hours.









1 5 5



Continuous

59


Number 6


Hotel

Area Cleaning Communal Areas


harmed?


New risk rating


Required



L S R L S R Use of Cleaning Products


5 5 25

• Staff members trained.

• Cleaning Products to be kept in one area

• Each team member is to collect a cleaning bucket daily.

• Cleaning bucket must be cleaned and sanitised at the end of the shift.

• Sanitiser to be refilled, washed and stored.

• Dilution information and date sheets to be visible.

• Knight Air to supply main station within laundry

1 5 5



Continuous

Toilets (Cleaning)


5 5 25

PPE required

• Face Visor

• Gloves

• Apron Cleaning schedule in Place – to be signed off each clean


• All light switches wiped and sanitised.

• Wipe and sanitise all sink areas and surroundings.

• Wipe and sanitise all soap

1 5 5



Continuous

60

dispensers.

• Clean and sanitise toilet bowl using a toilet brush and agitate the cleaning process and included under the toilet rim.

• Clean and sanitise the cistern area.

• Clean and sanitise toilet flush and brush.

• Ensure the floor is debris is free mop and sanitise.

• Sanitary bins cleaned and sanitised.

• Lidded bin clean and cleared of debris.

• Refresh toilet rolls in all toilets.

• Baby changing unit cleaned and sanitised.

• Stop the use of air dryers. Public Areas (Cleaning)


5 5 25

Checklist • Created checklist by Zones

• PPE to be used FACE VISOR, GLOVES and APRON.

• High level surfaces to eb cleaned.


• TV and electrical appliances dusted and in working order.

• All remotes wiped and sanitised.

• All surfaces wiped and sanitised including skirting boards, coffee tables.

• Lamp switches clean and sanitised.



• Curtains, blinds clean and suitable for use.

• Sofas clean and stain free.

• All rugs are secure.

• Floor vacuumed and if hard surface floor mopped with disinfectant.



Continuous

61

• Empty bins wipe / sanitise.

• All public areas to be deep cleaned overnight.

Lifts (cleaning)


5 5 25

• Surfaces clean and sanitised.

• All buttons cleaned and sanitised.

• Mirrored surfaces clean and sanitised.

• Minimise the amount of people in the lift.

• Set up a hand sanitiser station on each floor next to the lifts.

• All lifts to be deep cleaned overnight.

• One family / social distanced group per journey.

1 5 5



Continuous

Corridors and Landings (cleaning)


5 5 25

• High level surfaces to be cleaned.

• Bannisters wiped on a regular basis and cleaned with sanitiser.


• All light switches and power switches wiped and sanitised.


• Floor vacuumed and if hard surface floor to be mopped with disinfectant.

1 5 5



Continuous

Use of Washing Cloths


5 5 25

• Use disposable cloths

• Use one per room then disregard.

• Micro Fibre cloths for hard surfaces.

• Towel Rages for dusting.

• Sanitising blue roll for disposable use

• Single use cloth system.

• Discard after cloth has been used

• Place in hotel linen bags for washing.

1 5 5



Continuous



5 5 25

• Staff to ensure areas outside the room where person has been in contact with are immediately thoroughly cleaned

1 5 5



Continuous

62

• Room to be sealed for 72 hours.










63


Number 7


Hotel

Area Kitchen & associated areas


harmed?


New risk rating


Required



L S R L S R Use of PPE (Kitchen/Bar/ restaurant) Cross infection to


5 5 25

• PPE required

• Mask (as appropriate)

• Gloves (as appropriate).

• Full uniform

• Hats

• Fresh uniform before entering Kitchen, change PPE regularly between kitchen tasks

1 5 5



Continuous

Qualification of Staff (Kitchen)


5 5 25

• All team to have completed food hygiene certificate 1 and above as appropriate.

• Covid training implemented. 1 5 5



Continuous

64

Food Safety Management System


5 5 25

• Conduct full review of all systems in place from Delivery to Service.

• All kitchen staff to sign off knowledge documents within first shift on service

• Signature sheet required.

• FSMS to be documented incl.

• Cleaning

• Cooking

• Chilling

• Avoid Cross Contamination

1 5 5



Continuous

Hygiene (Kitchen)


5 5 25

• Continue to use regular cleaning regime.

• All touch surfaces to be cleaned regularly

• End of shift clean all touch surfaces.

• When in use all touch areas to be cleaned and sanitised every 30 mins.

1 5 5



Continuous

Social Distancing (Kitchen)


5 5 25

• Social Distancing in the kitchen needs to be observed – ROTA.

• Try where able to create fixed teams.

• One-way traffic flows

• Minimise access to walk in pantries, fridges, storerooms etc.

1 5 5



Continuous

Opening Checks (kitchen)


5 5 25

Checklist implemented for start of day

• Fridges & Freezers operation checked.

• temperature checks.

• Cook / Chill Recording records to be done.

• Oven working

• Staff fit for purpose

• Food preparation areas are clean and disinfected.

• All moveable equipment to be

1 5 5



Continuous

65

sterilized prior to opening.

• Trolleys to be checked & disinfected

• All areas are free from evidence of pest activity.

• Plenty of handwashing and cleaning materials

• Hot running water is available at all sinks and basins.

• Probe thermometer is working, and probe wipes are available.

• Allergen information is accurate for all items on sale.

Closing Checks (kitchen)


5 5 25

• Checklist for end of day

• Food is covered, labelled and put in fridge / freezer where appropriate.

• Food on its USE BY DATE has been thrown away and report on wastage sheet.

• Dirty cleaning equipment has been cleaned or thrown away.

• Waste has been removed and new bags put into the bins.

• Food preparation areas are clean and disinfected.

• All washing up has been finished.

• Floors are swept and clean. ‘Prove it’ checks have been recorded.

• All towels/ oven cloths in towel bin to be bagged up and removed then sanitised accordingly.

• Kitchen team uniforms to be laundered personally and must be washed, dried and ironed before next shift.

1 5 5



Continuous

66

Other Checks (kitchen)


5 5 25

• Checklist implemented as appropriate

• Full Cleaning schedule to be followed.

• Clean behind equipment, vents, walls, ceilings, outside waste areas.

• Deep clean whole kitchen area and outside waste area.

• Clean drains and fridge / freezer condensers.

• Check kitchen for damage to equipment or surfaces.

• Follow up on any outstanding repairs.

Dishwasher

• Remove food debris and limescale from water jets, filters and drains.

• Clean around door seals, internal parts and deep clean.

• Check effectiveness of washing and report defects.

Temperature probe

• Check it is working accurately.

• Place in boiling water and melting ice.

Pest Control

• Look for signs of damage to walls, doors, etc that could let in pests.

• Look for signs of pests.

• Check all areas inside and outside the building for signs.

• Make sure food is stored properly in storage areas.

Check structure for hols and other places where pests could get in.

1 5 5



Continuous

Storeroom and Food inventory management


5 5 25

• Supplier delivery / sanitisation procedures. PPE worn at all times

• Food use by / BBE dates checked regularly

1 5 5



Continuous

67

• Delivery check process must be followed

• All Stock rotation systems must be followed

• All Supplier compliance (Covid-19) checked and emailed to GM

• Temperature checks by suppliers checked and documented

• Store management systems to be reviewed, updated and emailed to GM

• Fridge / Freezer Temperatures must be recorded.

• Checklist to be published and placed in area for all to see

• PPE of gloves & masks to be worn at all time.

• Review all signage is appropriate.


Cross infection due to poor site-specific Cleaning & Disinfection


5 5 25

• Deep clean required of the Restaurant and all facilities.

• Cleaning & Polishing of all crockery, glass and cutlery to be completed before use (Kitchen / FNB).

• Regular cleaning of all contact points:

• Taps and washing facilities (Housekeeping).

• All Door Handles (Housekeeping).

• Fridge Handles (Kitchen / FNB).

• Handheld equipment (Front Office / FNB).

• Coffee Machines (FNB / Leisure / Housekeeping).

• Food preparation surfaces (Kitchen).

1 5 5



Continuous

68

• Bar Stock preparation areas (FNB).

• All storage areas and dry goods containers (Maintenance & Kitchen).

• Glass wash areas including dishwashers & trays (FNB).

• Employee contact surfaces (All).

Cross infection due to lack of equipment checks


5 5 25

• All equipment to be inspected before operations.

• Equipment inspections to be documented – emailed to GM.

• Equipment to be thoroughly cleaned after use as well as end of day (All).

1 5 5



Continuous

Cross infection due to

Milk & Condiment/

Fridge Temperatures


5 5 25

• Fridges to be inspected & operation verified – Allcool / Maint.

• Documented temperature checks (Morning / evening). (Maint).

• Condiments to be stored in separated pots (Kitchen / FNB).

•

1 5 5



Continuous

Cross infection due to

Ingredients


5 5 25

• Dry ingredients inspected & verify use by dates.

• All fresh goods inspected and disposed of if required.

1 5 5



Continuous

Food - Cross infection due to Suppliers (changes to ingredients)


5 5 25

• Suppliers contacted to identify any Allergen risks.

• Suppliers contacted to ensure stock is available for delivery and COVID-19 measures are in place.

1 5 5

Continued monitoring and reviewing of the company procedures and arrangements as well as all employees returning


Continuous

69

• Alternative ingredients to be sourced if required

to work.

Cross infection due to Employee & Guest Interactions


5 5 25

• Non-essential close contact work not to be carried out.

• Essential close proximity work agreed by Department Heads.

• Where possible work side by side – not face to face.

• Face masks to be worn / screens used where appropriate

• Work requiring skin to skin contact not to be carried out.

• All work to minimise contact between workers and customers.

• Kitchen service managed to avoid contact.

• Tables moved to ensure 1.0m + away

• Queues for bar & Kitchen to be managed – bookings for restaurant.

• Customer entry guidelines and advice prior to entry.

• Pre-Order options to be implemented.

• Service delivery in FNB to minimise contact during service.

• Contactless payment methods.

1 5 5



Continuous

Cross infection due to Personal hygiene


5 5 25

• Regularly wash hands with warm water & soap – Signage

• Hand washing / sanitiser to be provided throughout Hotel.

• Disposal Bins to be provided for handwashing waste.

• Regular disinfection of surfaces and disposal of waste.

1 5 5



Continuous

70


Number 8


Hotel

Area Laundry


harmed?


New risk rating


Required



L S R L S R

Cross infection due to handling dirty laundry


5 5 25

• PPE worm by operatives when handling dirty laundry. Gloves and Facemask

• Robust cleaning regime in area.

• Wash items in accordance with manufacturers instruction

• Use warmest water setting and dry items completely

• Dirty laundry that has been in contact with an unwell person can be washed with other people’s items.

• Do not shake dirty laundry, this reduces risk of transmission.

• Clean and disinfect anything used for transporting laundry with usual products.

1 5 5



Continuous

71


Number 9


Hotel

Area Personal Hygiene


harmed?


New risk rating


Required



L S R L S R

Personal Hygiene


5 5 25

• Personal hygiene is critical – continued reminders to all workers on the need for regular washing of hands with soap and warm water is the single biggest combatant of the virus.

• Hand washing / sanitising stations will be provided.

• Monitoring by management

• Wash hands thoroughly every 30 minutes in accordance with Government guidelines.

• Wash hands after serving each guest.

• Fresh uniforms to be worn.

• Note: Any use of hand sanitiser will require 60%+ alcohol-based product.

1 5 5



Continuous

72


Number 10


Hotel

Area Utilities


harmed?


New risk rating


Required



L S R L S R

Lack of maintenance/service checks on hotel utilities


5 5 25

• Developed checklists as required for COVID-19 protocols

• Training checklist- all department to attend.

• Lone working non front facing, gloves worn. Front facing areas gloves and face masks.

• Updated system reports and file on shared. Co-ordinate with other department heads on new processes that require maintenance.

• Water systems- Chris Taylor • Gas Systems- Chris Taylor • Air Conditioning and refrigeration

systems - Allcool • Pest Control - Rentokil • CCTV systems • Lifts – Foulds • Sign Off document • On going management of usage • Email and share all documentation on

shared drive • Service reports to be scanned and

saved to shared drive email all to GM

1 5 5



Continuous

73

• Update all contact information. • Any outside contractors to be Covid

vetted before entering premises.

Ventilation


5 5 25

• Servicing and maintenance of the ventilation system before premises operations are started again.

• Servicing and maintenance to be completed by a trained and competent serviceman only.

• Routine maintenance and monitoring.

1 5 5



Continuous

Legionella Hot/Cold Water


5 5 25

• Legionella management plan in place • Ensure that all taps are left to run

through getting rid of all older water in the pipes.

• Check all hot-water taps to confirm supply of hot-water from boilers.

• Check all cold water taps & confirm supply from Flow is ok in all relevant areas including

• Public Areas / Toilets. • Bars. • Bedrooms. • Leisure. (when applicable) • Other areas (when applicable) • Every Tap to be run and system

pulled through. • Liaise with HK on Protocols for

cleaning shower heads. • Confirm with Chris Taylor for report

and advise on procedures. • Check all public Toilets for any

maintenance issues. • • Check all outside areas for safety

and cleanliness.

1 5 5



Continuous

74


Number 11


Hotel

Area First Aid_ Cleaning_ RIDDOR


harmed?


New risk rating


Required



L S R L S R

Administering First aid


5 5 25

• All first aiders are trained.

• Should an event occur whereby a person develops a high temperature (this means they feel hot to the touch on the chest or back) or a persistent cough (this means coughing for more than an hour, or 3 or more coughing episodes in 24 hours) whilst at work, they are required to advise management immediately and identify/advise the area where they were working and will fully comply with the following:

• Ensure they return home immediately, preferably wearing a face mask to aid in containing the virus. They should be told not go to places like a surgery, pharmacy or hospital.

• Ensure they avoid touching anything.

1 5 5



Continuous

75

• Ensure they cough and/or sneeze into a tissue and put it in a bin, or if they do not have tissues, cough and/or sneeze into the crook of their elbow

• They will then be required to follow the Government’s guidance on self-isolation and not return to work until the period of self-isolation has expired.

• Management is to notify the Safety department of the incident, where a record will be made.

First Aid to suspected Covid persons

• Wear gloves or cover hands when dealing with open wounds

• Cover cuts and grazes on your hands with waterproof dressing

• Dispose of all waste safely

• Do not touch a wound with your bare hand

• Do not touch any part of a dressing that will come in contact with a wound.

How to do CPR on an adult: COVID-19 update

• If an adult is unresponsive and not breathing normally, you need to call 999 or 112 for emergency help and start CPR straight away.

76

• Do not place your face close to theirs.

• Before you start CPR, use a towel or piece of clothing and lay it over the mouth and nose of the casualty.

• Do not give rescue breaths.

• Wherever possible, any helper should keep a distance of 2m.

• For more information on CPR during the COVID-19 outbreak, visit the Resuscitation Council website.



5 5 25

• Room/Area to be sealed for 72 hours. • Contact GM for Outside Company to conduct deep clean and FOG. • Cleaning an area with normal household disinfectant has left will reduce the risk of infection. • PPE to be used. VISOR, GLOVES, APRON. • All items should be double bagged and stored securely for 72 hours then thrown away. • Using a disposable cloth, first clean hard surfaces with warm soapy water. • Then disinfect these surfaces with the cleaning products you normally use. • Normal Deep cleaning procedures then apply. • Wash hands regularly.

1 5 5



Continuous

77

RIDDOR 5 5 25

• Under the HSE RIDDOR regulations If there is reasonable evidence that someone diagnosed with COVID-19 was likely exposed because of their work or as a visitor, then there is a duty to report this as an exposure to a biological agent using the case of disease report.

• All confirmed cases will be investigated.

• The Safety Advisor must be informed, he will be responsible for making any RIDDOR report.

1 5 5



Continuous

78


Number 12


Hotel

Area Pest Control


harmed?


New risk rating


Required



L S R L S R Cross infection due to poor pest control/hygiene

Pests can spread all

sorts of diseases. They can exacerbate an already bad situation and make things a lot worse.


5 5 25

• Robust cleaning regime implemented.

• Inspection by qualified personnel – Rentokil.

• Contractor to be Covid vetted before appearing onsite.

• Pest traps to be inspected & replaced.

• Waste management procedures set up.

1 5 5



Continuous

79


Number 12


Hotel

Area PPE


harmed?


New risk rating


Required



L S R L S R

Cross infection due to Mismanagement of PPE


5 5 25

PPE will be provided for: • Cleaning / Food service / First Aid

activities • Include: • Impermeable gloves. • Disposable gown. • Facemask dependent on task i.e. • Face screens for guest facing

activities • At all tills there will be a fixed

protective Screen. • Access and stocks – to be easily

available and sourced (Reception). • PPE training for staff. • When COVID-19 scenario – PPE to be

immediately disposed of. • Fresh Uniform. • Adequate supervision provided. • Used gloves and aprons to be double

bagged and placed in SKIPS which will be rotated every 72 hours.

• Suitable amounts of hand sanitiser are located in key areas

1 5 5



Continuous

80


Number 14


Hotel

Area Maintenance Activities


harmed?


New risk rating


Required



L S R L S R Maintenance Activities


5 5 25


• All staff to have received Covid training.

• All tools and equipment to be regularly sanitised.

• All work to be planned to ensure minimum contact is maintained between staff and visitors.

• All operatives to wash their hands on before and after each task day alongside normal washing procedures

• Display signage in areas they are working in – to politely advise persons to stay out the area.

• Do not visit other areas if it is non-essential.

• Minimise the number of persons involved in these tasks;

• Plan all work to minimise contact between persons.

• Provide maintenance with masks or face visors to wear for the

1 5 5



Continuous

81

activity where 2 metres apart cannot be maintained.

• External contactors to be Covid vetted beforehand and given Covid induction.

82


Number 15


Hotel

Area Office Areas


harmed?


New risk rating


Required



L S R L S R Office Areas


5 5 25

• Staff are trained in Covid Protocols.

• Social distancing maintained

• All DSE/office equipment robustly cleaned.

• All touch points such as door handles/ phones cleaned regularly

• Safety signage displayed

• No hot desking.

• Adequate ventilation implemented.

• Good housekeeping measures in place.

• Consideration for working from home.

• Limited numbers in offices.

• No sharing DSE or pens.

1 5 5



Continuous

83


Number 16


Hotel

Area Deliveries onsite


harmed?


New risk rating


Required



L S R L S R

Deliveries onsite


5 5 25

• No contact to be made with delivery drivers and the drivers to remain in their vehicles at all times, if possible.

• Alternative means of signing delivery tickets to be made available or electronic signatures wherever possible

• Drivers wash or clean their hands before unloading goods and materials.

• Unloaders to wash hands before/after unloading loads.

• Social distancing is to be maintained.

1 5 5



Continuous

84


Number 17


Hotel

Area Smoking and Vaping


harmed?


New risk rating


Required



L S R L S R

Smoking and Vaping


5 5 25

• Vaping is now to be treated the same as smoking

• Social distancing rules apply to smoking & vaping areas and the 2m distancing rule must be applied."

1 5 5



Continuous

85


Number 18


Hotel

Area Staff Training_ Supervision_ Wellbeing


harmed?


New risk rating


Required



L S R L S R

Training for staff.


5 5 25

• All staff returning to work will receive Covid training and specific training in accordance with their duties

• Regular updates will be implemented.

• Adequate supervision will be implemented.

• Safety signage will be displayed

• Staff to adhere to all rules always. Any non-compliances will be reported, and the appropriate action taken

1 5 5



Continuous

Personal Hygiene


5 5 25

• Personal hygiene is critical – continued reminders to all workers on the need for regular washing of hands with soap and warm water is the single biggest combatant of the virus.

• Hand washing / sanitising stations will be provided.

• Monitoring by management

• Wash hands thoroughly every 30 minutes in accordance with

1 5 5



Continuous

86

Government guidelines.

• Wash hands after serving each guest.

• Fresh uniforms to be worn.

• Note: Any use of hand sanitiser will require 60%+ alcohol-based product.

Staff Eating Arrangements


5 5 25

• Dedicated eating areas should be identified to reduce contamination.

• Consideration should be given to eating meals at individual work area if possible.

• Hand cleaning facilities or hand sanitiser are available where people eat and should be used

• Persons should be asked to bring pre-prepared meals and refillable drinking bottles from home

• Persons should sit 2 metres apart from each other whilst eating and avoid all contact

• Crockery, eating utensils, cups etc. should not be used

• Drinking water should be provided with enhanced cleaning measures of the tap mechanism introduced

• Tables should be cleaned between each use

• All rubbish should be put straight in the bin and not left for someone else to clear up

• Any areas used for eating must be thoroughly cleaned at the end

1 5 5



Continuous

87

of each break and shift, including chairs, door handles

Staff Toilet Facilities


5 5 25

• The company will restrict the number of people using toilet facilities at any one time i.e. one in, one out. The person going in will shout before entering.

• Wash hands before and after using the facilities

• Enhanced cleaning regimes for toilet facilities particularly door handles, locks and the toilet flush will be implemented.

• Provide suitable and sufficient rubbish bins for hand towels with regular removal and disposal.

• Display safety signage.

1 5 5



Continuous

Staff Working Safely


5 5 25

• Maintain social distancing.

• Follow all company protocols/risk assessments.

• Report any non compliances. PPE

• PPE is to be worn as identified in the relevant risk assessment

There will be situations where it is not possible or safe for staff to distance themselves from each other/visitors by 2 metres.

1 5 5



Continuous

88

General Principles

• Ensure robust hygiene measures are in place.

• Non-essential physical work that requires close contact between staff should not be carried out

• Work is agreed with the line manager and is kept to a minimum amount of time.

• Staff should work side by side, or facing away from each other, rather than face to face.

• Work requiring skin to skin contact should not be carried out

• Plan all other work to minimise contact between Staff/visitors

• Meetings - only absolutely necessary and only meeting participants should attend

• Attendees should be two metres apart from each other

• Rooms should be well ventilated / windows opened to allow fresh air circulation

• Consider holding meetings in open areas where possible.

89


Number 19


Hotel

Area Visits/queries from external

HS/Management


harmed?


New risk rating


Required



L S R L S R

Visits/queries from external HS/Management


5 5 25

• Only essential visitors are allowed if they are supporting delivery of the company services.

• There will be organised visits if or when required by the HS team to minimise numbers on site.

• Any queries need to be made via e mail or phone call

• Video conferencing by phones should be used instead of visits where possible.

• All visitors to site need to be briefed on the Covid specific arrangements

1 5 5



Continuous

90


Number 20


Hotel

Area Mental Health_ Misinformation


harmed?


New risk rating


Required



L S R L S R

Worries and anxiety about COVID-19 and its impact can be overwhelming


3 3 9

• Worries and anxiety about COVID-19 and its impact can be overwhelming.

• The company recognise that not everyone feels comfortable talking about their feelings or personal situation.

• The company’s HR department can provide help and advice.

1 3 3



Continuous

Misinformation


5 5 25

• Persons onsite are likely to be acquiring information from insecure sources. We as a company will only use information supplied by Government or recognised bodies of expert advice.

• The company will be providing up to date information, this is closely monitored by several people in the business.

• This will ensure managers and supervisors have sufficient information to clarify any concerns raised, were managers

1 5 5



Continuous

91

and supervisors experience difficulties with an individual, it will be dealt with on a one by one basis.

92


Number 21


Hotel

Area Events/Weddings


harmed?


New risk rating


Required



L S R L S R



5 5 25

• Anyone who meets one of the following criteria should not come to the event.


• A vulnerable person (by virtue of their age, underlying health condition, clinical condition or are pregnant).

• Living with someone in self-isolation or a vulnerable person.

1 5 5



Continuous

Track and trace


5 5 25

• Dalmeny to keep a record of all people who attend the ceremony for 21 days after it takes place, to allow NHS test and trace services to track down anyone who might be infected at the event.

• Registrar/ couple/ guests to follow NHS Test and Trace

1 5 5



Continuous

93

guidance if symptoms are COVID-19.



5 5 25

• No more than 30 people may attend, that figure includes the couple, officiants, guests, photographers, and Dalmeny staff in accordance with current Government advice.

1 5 5



Continuous



5 5 25

• The event will be in a “COVID-19 secure environment” with guests following the 2 metre rule, or “1 metre plus” where extra safety measures like masks are used.

• The event area will be thoroughly cleaned prior/after to the event and at agreed times throughout the event.

• All cleaning will be checked by the Dalmeny management team and will in accordance with current company Covid cleaning procedures.

• Risks will be mitigated by avoiding face-to-face seating. • Reducing the number of guests in an enclosed space. • Improving ventilation. • Using protective screen and face coverings.

1 5 5



Continuous

94

• Restricting access to non-essential areas • The floor will be marked with markers to help people maintain social distancing.

• Hand sanitising stations will be set up at the entry and exit points. These should be used every time they enter or exit the event.

• Entering/exiting ceremony room will be controlled

Bride walking down the aisle


5 5 25

• Brides can be walked down the aisle - but not arm-in-arm, unless the escort lives in the same household. But they can walk side-by-side if they keep at least a metre apart.

1 5 5



Continuous

Ceremony


5 5 25

• Ceremonies will to be kept “as short as reasonably possible” and limited to the legally binding parts.

1 5 5



Continuous

Raised voices,


5 5 25

• Couples and officiants are not allowed to speak with raised voices, such as when exchanging vows

1 5 5



Continuous



5 5 25

• People from different households should remain 2 metres apart - or if that's not possible, 1 metre apart with

1 5 5



Continuous

95

mitigation (like a face covering). all employees returning to work.

Exchanging rings


5 5 25 • Hands will be washed/sanitised

before exchanging rings. 1 5 5



Continuous

Food and drink as part of the service


5 5 25 • No food and drink will be consumed as part of the service,

1 5 5



Continuous



5 5 25

• Raised voices are to avoided, so recordings are recommended instead of singing, and music will be played at a level where guests do not need to shout over it. However, if it's required for the ceremony, only one person will sing - and plexiglass screens will be erected between the singer and guests.

1 5 5



Continuous

Instruments - - Increased risk of transmission from aerosol and droplets.


5 5 25 • Dalmeny will ensure that the playing of wind or blown instruments is avoided.

1 5 5



Continuous

96

Staying overnight

Cross infection to Employees, Visitors, Contractors General Public

5 5 25

• Any of guests are staying overnight will have to book in beforehand and adhere to Dalmeny Covid arrangements.

1 5 5



Continuous

Registrars


5 5 25

• Registrars to ensure they have own hand sanitiser, cleaning wipes, gloves, masks, packs of tissues and spare pens for signing of the register

• Registrars to maintain good personal hygiene, frequently sanitising hands, and catching coughs/sneezes in tissues.

• Registrars are advised not use venue’s tea/coffee making facilities unless cups / spoons etc are disposable. They are advised to bring own drinks and be self-sufficient.

• Registrars to use hand sanitiser provided between leaving their vehicle and entering the venue, unless there is a sanitisation station provided at the entrance of the venue.

• Dalmeny to ensure that the Registrars can fit in the room for Pre-Marriage Questioning whilst

1 5 5



Continuous

97

maintaining 2m social distancing.

• Registrars to view a copy of Dalmeny Risk Assessment to familiarise themselves with how the venue will control entering/exiting ceremony room

• A table/desk is implemented for the Registrar. This desk needs to be away from where the Celebrant stands to ensure 2m social distancing is maintained

• Registrars to use hand sanitiser before handing over the Marriage Certificate.

• Registrar to ensure that the venue have allowed only agreed number attend, in accordance with current Government advice on gatherings.

• Registrar to provide their details for Track and Trace purposes. Registrar only required to give their own name

Children


5 5 25 • Children should be held by a

parent or a member of their household

1 5 5



Continuous

98

Small celebrations


5 5 25

• Receptions or parties after weddings should not take place, but small celebrations will be allowed if they follow the guidelines - meaning up to two households could meet indoors, or up to six people from different households outdoors.

1 5 5



Continuous

food preparation and service


5 5 25

• Dalmeny food preparation and service adheres to the government health and safety guidelines.

• Dalmeny will be maximising the space between tables in line with the current social distancing guidelines

1 5 5



Continuous

99


Number 22


Hotel

Area Leisure


harmed?


New risk rating


Required



L S R L S R

General


5 5 25

• All users are booking at reception and have filled out a health declaration.

• Robust hygiene cleaning procedures implemented.

• Staff to carry out regular cleaning of high contact touch points throughout the facility.

• Towels / Sweat towels will not be taken into the gym / studio.

• Personal training sessions can continue provided social distancing is maintained.

• Legionella precautionary measures undertaken.

1 5 5



Continuous

Reception


5 5 25

• Robust hygiene cleaning procedures implemented

• Hand wipes and sanitsers to be on offer (or directed to where people can clean hands)

• Wash hands more frequently.

• Processes to make sure social distancing remains in place for reception staff / or screens in

1 5 5



Continuous

100

place.

• Markings on floor to direct traffic, minimise congestion and ensure social distancing.

Changing Rooms / Toilets / Showers


5 5 25

• Promote that customers should come dressed ready for the gym or pool (where appropriate).

• Extra care and signage to maintain social distancing in gym / pool area.

• Lockers will remain in use, so long as social distancing can be maintained.

• Hand Sanitiser to be made available for customer use at surface contact points.


1 5 5



Continuous

Gym Floors


5 5 25

• Only equipment that is spaced far enough apart to maintain social distancing is to be used.

• Users should not be working out face to face.

• Touch points of equipment to be cleaned after use. Signage to encourage customers to use spray and disposable cloths. This is in addition to regular cleaning schedule.

• Extra signage regarding social distancing will be in place around free weight area.

• Maximum gym capacity will be based on 100sqft per person.

• Robust hygiene cleaning

1 5 5



Continuous

101

procedures implemented

Studio / Classes


5 5 25

• Social Distancing guidelines to be followed.

• Minimum 10 minute window between classes. No ‘wating around’ in groups.

• Equipment to be cleaned between use.

• No equipment sharing during classes.

• Use markings on the floor to ensure social distancing.


1 5 5



Continuous

Swimming Pools


5 5 25

• Must meet chlorination protocols and guidelines.

• Social distancing must be maintained in and around the pool.

• Extra care / signposting shown to maintain social distancing when getting in/out of the pool.

• Hot Tubs and Spa Pools will only open if social distancing can be adhered to.

• Saunas and Steam rooms to remain closed.

• Teachers, Instructors / Life Guards to maintain social

1 5 5



Continuous

102

distancing guidelines on poolside.

• One parent / Carer per child to be allowed to supervise children (external to the pool).

• Any equipment used will be cleaned after / between use.

• Minimum time used in change rooms if used.

• Hand sanitser and / or soap will be available poolside for staff.

• Check for protocols for pool and water systems being closed for a period.

• Maximum pool capacity based on 3sqm per bather.


First Aid / Lifeguards


5 5 25

• Operators will follow the HSE guidelines on first aid requirements.

• Lifeguards to follow the RLSS guidance on First Aid requirements.

• Resuscitation Council UK has provided specific guidance on CPR delivery.

• Where relevant, lifeguards will remain in place.

1 5 5



Continuous

103

Ventilation


5 5 25

• Target ventilation rate of 201/s/p is advised.

• Ventilation systems should provide 100% fresh air and not recirculated air from one space to another.

• Increasing the existing ventilation rate by fully opening dampers and running fans on full speed.

• Operate the ventilation systems 24 hours per day.

• Increase frequency of filter changes.

• Further guidance may be provided.

1 5 5



Continuous

104


Number 23


Hotel

Area TV Room


harmed?


New risk rating


Required



L S R L S R

Potential Covid cross infection.


5 5 25


• All touch points including door handles/chairs TV remote wiped before/after use.

• Ensure adequate ventilation is provided.

• Ensure 2 metre social distancing with seating arrangements.

• Volume arranged at reasonable standard in order that persons do not have to shout.

• No food allowed in area.

1 5 5



Continuous

105


Number 24


Hotel

Area Arcade


harmed?


New risk rating


Required



L S R L S R

Use of Arcade area.


5 5 25

• Robust cleaning regime implemented. • All touch points including door handles/chairs, controls, equipment wiped before/after use. • Ensure adequate ventilation is provided. • Ensure 2 metre social distancing with gaming equipment • Limited numbers allowed in area

• No food allowed in area. .

1 5 5



Continuous

106


Number 25


Hotel

Area Children’s Playroom


harmed?


New risk rating


Required



L S R L S R

Cross infection due to use of children’s playroom.


5 5 25

• Robust cleaning regime implemented. • All touch points including door handles/chairs, wiped before/after use. • Ensure adequate ventilation is provided. • Ensure 2 metre social distancing with seating arrangements. • All toys/equipment is regularly sanitised. • Limited numbers allowed in area. • No food allowed in area.

• Checklist implanted.

• Adequate supervision implemented.

1 5 5



Continuous

107


Number 26


Hotel

Area Self-Isolation within Hotel


harmed?


New risk rating


Required



L S R L S R

Self-Isolation within Hotel


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• Guest to self-isolate according to current government guidelines.

• Dalmeny and guest decide meal and laundry provision, and Dalmeny should ensure guests clean their own rooms and strip their own beds.

• No contact by staff to be made with person with COVID-19.

• Any food should be left outside the room.

• Laundry to be double bagged and cleaned using Covid Laundry procedures.

• Ensure the room is not in high traffic areas where employees and other visitors will be passing.

• After self-isolation period is over then rooms are required to be deep cleaned.

• Payments to be made by phone.

• If the persons develop symptoms then feels they cannot cope with any symptoms or condition gets

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worse, then use the NHS 111 online COVID-19 service. If you do not have internet access, call NHS 111. For a medical emergency dial 999.

• Follow Covid room cleaning protocols after person has left room.

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Number 27


Hotel

Area Birthday Celebrations


harmed?


New risk rating


Required



L S R L S R



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• Anyone who meets one of the following criteria should not come to the event.


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Continuous

Track and trace


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• Dalmeny to keep a record of all people who attend the event for 21 days after it takes place, to allow NHS test and trace services to track down anyone who might be infected at the event.

• Registrar/ couple/ guests to follow NHS Test and Trace guidance if symptoms are COVID-19.

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110



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• Advise no more than 30 people may attend, that figure includes Dalmeny staff in accordance with current Government advice.

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Continuous



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• The event will be in a “COVID-19 secure environment” with guests following the 2 metre rule, or “1 metre plus” where extra safety measures like masks are used.

• The event area will be thoroughly cleaned prior/after to the event and at agreed times throughout the event.

• All cleaning will be checked by the Dalmeny management team and will in accordance with current company Covid cleaning procedures.

• Risks will be mitigated by avoiding face-to-face seating. • Reducing the number of guests in an enclosed space. • Improving ventilation. • Using protective screen and face coverings. • Restricting access to non-essential areas • Hand sanitising stations will be set up at the entry and exit points. These should be used every time they enter or exit the event.

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• Entering/exiting birthday room will be controlled



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• People from different households should remain 2 metres apart - or if that's not possible, 1 metre apart with mitigation (like a face covering).

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Continuous



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• Raised voices are to avoided, so recordings are recommended instead of singing, and music will be played at a level where guests do not need to shout over it.

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Continuous

Instruments - - Increased risk of transmission from aerosol and droplets.


5 5 25 • Dalmeny will ensure that the playing of wind or blown instruments is avoided.

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Continuous

Staying overnight


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• Any of guests are staying overnight will have to book in beforehand and adhere to Dalmeny Covid arrangements.

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food preparation and service


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• Dalmeny food preparation and service adheres to the government health and safety guidelines.

• Dalmeny will be maximising the space between tables in line with the current social distancing guidelines

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Continuous

coronavirus (covid-19) policy & procedures

Documents