Venue Checklist Final formatted 14 page€¦ · a.Provide clear notice of new Entry conditions and workers responsible for their enforcement b. Review your procedures regularly against

Hospitality Employers Mutual Limited

ISSUED MAY 2020 1

This document has been designed as a prompt tool only and will assist you with a reopening / start-up of your business. It is a broad approach however it is not exhaustive, and it is recommended that a full risk assessment of the venue be completed so that you are compliant with your responsibilities during this COVID-19 period.

Venue Checklist

REOPENING HOSPITALITY LOCATIONS DURING COVID-19 RECOVERY PHASE


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Venue: Brief Summary of issue / risk:

Date:

Person Completing Assessment:

Manager Representation:

INTRODUCTION

SCOPE: As Australia gradually reopens and embraces business activities including a return to visiting hospitality venues, it is important that businesses are informed, prepared and ready to meet the new requirements of a COVID-19 world. This checklist tool has been designed to assist you with reviewing your current WHS Systems and workplace inspection processes in place and the areas you have identified that require further attention in accordance with WHS legislation

This document should be used in conjunction with the Covid19 Safety Plan.

For further information please see the Safe Work Australia website – https://www.safeworkaustralia.gov.au/covid-19-information-workplaces/industry-information/hospitality?tab=All

The two fundamental safety related areas to be considered are Hygiene and Social Distancing.

HYGIENE

a. Provision of washing / sanitising stations for patrons and workers;b. Venue cleanliness, including updating and maintaining improved cleaning procedures for bar, restaurant and shared amenities such as bathroom / toilet facilities;c. Provision of PPE for workers;d. Personal hygiene habits - always covering your mouth if sneezing or coughing with your elbow or a tissue (then discard) and then wash your hands.

SOCIAL DISTANCING

a. Set and advise Social Distancing rules for both Patrons and Workers as per NSW Health guidelines; (1.5 meters separation, 4 sq. mtrs per person)b. Train workers and Enforce the maintenance of Social Distancing Rules for Patrons and Workersc. Allocate responsibility for implementation and enforcement of all COVID 19 related procedures to one role or position


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PART 1: PROVISIONS FOR CLEANING

# SUBJECT ISSUES/SUGGESTIONS FINDINGS – TASKS – ‘TO DO’ LIST COMPLIANT (Y) (N) (N/A)

1 Hand Washing / Sanitiser

a. Easily accessible and clean hand washing / sanitiser facilities mustbe available to patrons and workers. This applies to multiple areas in the venue;

b. Approved alcohol-based hand sanitizer should be available to thepatrons (and workers) in the toilets and throughout the venue, e.g. entry points to the venue, etc.

2 Venue Cleanliness including Public and

Workers Toilets

a. Maintain hygiene by following the NSW Health guidelines;

b. Consider introducing additional and possibly repeated cleaning intoareas of high traffic during open hours, e.g. door handles, stair banisters, chairs and tables, toilet and handbasin taps;

c. Consider introducing / increasing the frequency of a deep clean byusing the Terminal / Deep Cleaning Procedure particularly for high traffic areas

d. Ensure Cleaning equipment is specific to each area e.g. toilets/kitchen.

3 PPE

a. Complete a risk assessment of tasks completed at your businessand assess the requirement for PPE, e.g. gloves, face masks, disposable aprons, etc.

b. Management to supply appropriate PPE and train in the correct useof this equipment.

NO

N/A

YES

NO

N/A

YES

NO

N/A

YES


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PART 2: SOCIAL DISTANCING

# SUBJECT ISSUE/SUGGESTIONS FINDINGS –TASKS- ‘ TO DO’ LIST COMPLIANT (Y) (N) (N/A)

1. Restricted Entry

a. Limit the number of patrons within the location so that socialdistancing rules are maintained following public health orders (Ref 5);(these are frequently updated.)

b. Consider stationing designated workers or security at entry pointsto enforce limited entry requirements

c. Provide clear notice of new Entry conditions, implementation andworkers responsible for their enforcement

d. Alcohol-based Hand sanitizer should be available at each entrypoint with patrons asked to apply to their hands prior to entry;

e. Door(s) – consider leaving constantly open to avoid everyonetouching the door and / or provide additional cleaning of door handles during the venue opening hours.

2. Enforcement Procedures

a. Provide clear notice of new Entry conditions and workersresponsible for their enforcement

b. Review your procedures regularly against current informationavailable on COVID-19 to ensure compliance (Ref 4).

3. New Signage Considerations

NO

N/A

YES

NO

N/A

YES

NO

N/A

YESa. Display a poster or similar stating new COVID-19 related conditions of entry to the venue – e.g. provision of contact details, limited number within the venue, limited group numbers, do not enter if you have a cough or fever, and other legislative guidelines as developed from time to time etc.


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4.

Consider employing additional Security

Services at the venue to enforce the

conditions of entry

a. Limited number within a location (Ref 5)b. Enforce the use of alcohol-based hand sanitizer at the entrance to

the location;

d. Some Suggested rules within the location:

II. Management or Security will limit contact with patrons duringthe COVID-19 period;

III. Workers and / or security must report any concerns to theManager on duty as soon as possible;

IV. Security or Management should report any patrons who arenot following venue instruction/s to the local Police who will decide on further intervention.

5. Bar Service

a. Limit cash handling. Promote the use of debit or credit card;b. Keep the Bar area including the cash registers cleaned regularly

with an approved cleaning /disinfection procedure; c. Provide alcohol-based hand sanitiser on the bar for workers and patrons; d. Management and Bar Service workers to consider:

I. Creating a designated area to order drinks;II. Creating another area to pick-up the order;

III. If possible, consider use of a physical barrier such as plexiglass; IV. Provide workers with PPE including masks if deemed appropriate

or if requested V. Consider using disposable plastic glasses to avoid handling

and washing used glasses.

6. Outside Area Service b. Frequent interim cleaning/disinfecting of the furniture used,identifying all appropriate surfaces for cleaning and the correctcleaning /disinfecting solution and PPE (Ref 1);

c. Limit the number of items that require handling where possible.

7. Organisation of Service Floor

Furniture

a. Ensure the correct spacing of furniture to comply with socialdistancing guidelines (Ref 4 & 5);

b. Review your current cleaning guidelines against the NSW HealthGuidelines to ensure compliance.

NO N/AYES

NO

N/A

YES

NO

N/A

YES

NO N/AYES

I. Patrons will be asked to leave when non-compliant with the venue rules;

a. Arrange outdoor furniture to comply with social distancing guidelines (Ref 4);

c. Encourage use of COVIDSafe App and enforce provision of contactdetails by patrons


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8. Gaming Area/s

9. Food Preparation

a. Workers must not attend work if they are sick. If symptoms offlu or general cold (URTI) are present, they MUST NOT attend work;

b. Regular washing of hands with soap and water for 20 sec oralcohol-based hand sanitized must be maintained;

c. Wear disposable food handling graded gloves when preparing anyfood.

d. Cutting boards, knives, benches, etc., must be thoroughly cleansedwhich may require the use of a different cleaning product than normally used;

e. Kitchen floors should be mopped with kitchen own mop and bucketusing the recommended strength solution. Considerer increasing the frequency of deep clean

f. Kitchen cloths and tea towels must be laundered at the end of theshift.

g. Ensure HAACP requirements and all standard Food Safetyrequirements are maintained where relevant.

10. Food Service and Takeaway

a. Limit cash handling. Promote the use of debit or credit card, e.g.Tap and Go, or pay over the phone;

b. Menus – laminate to make it easier to clean /disinfector removemenus and use signs / chalk board;

c. Make markers on the floor to enforce the 1.5m rule for queues (Ref5);

d. Consider a deli style system for ordering;e. Consider the use of disposable crockery and cutlery.f. Consider suspension of buffet service

NO

N/A

YES

NO

N/A

YES

NO

N/A

YES

a. May require reconfiguration to ensure appropriate spacingrecommended by social distancing, e.g. use every second machine only;

b. Frequent cleaning and disinfecting of machines will require reviewto ensure compliance with guidelines available through NSW Health ;


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11. Table Service

a. Consider limiting table service;b. Limit cash handling. Promote the use of debit or credit card;c. Depending on venue layout, consider ordering food at the bar only;d. Depending on venue layout, consider food pick-up at the bar only;e. Where table service is used:

I. Limit the time wait workers spend at individual tables;II. Ensure alcohol-based hand sanitizer is available to all wait

workers and patrons; III. Train all wait workers in the new cleaning procedures for tables

and chairs; f. Signage to ensure patrons do not move tables, marking table

positions and are 1.5m away from each other. g. Consider use of disposable crockery and cutlery and provide waste

bins for disposal. h. Allow additional time between service to allow for table and chair

cleaning and disinfecting

12. Bottle Shop Procedures

a) Limit cash handling. Promote the use of debit or credit card;b) Keep the service areas wiped down and cleaned regularly with an

approved cleaning /disinfecting procedure using appropriate PPE and provide alcohol-based hand sanitizer for workers and patrons;

c) Management and Bottle Shop workers to consider:a. Creating a designated area to order drinks;b. Creating another area to pick-up the order;

d) If possible, create a barrier (perspex / glass screen) for workers towork behind;

e) Cash register to be cleaned and wiped down with disinfectantregularly

NO

N/A

YES

NO

N/A

YES


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CONSULTATION:

All workplaces should have in place a “Consultation Procedure” that allows for ease of discussions between Employers / Management / workers and their representatives.

Consultation with workers is a requirement under the WHS Act 2011 when proposing changes to the workplace or workplace procedures. Once this has occurred and documented, then the proposed changes can be implemented.

This process will allow workers and worker representatives to ask questions and make recommendations that will assist with the implementation of the agreed changes.

TRAINING AND INDUCTION:

The WHS Act 2011 require employers / management to induct and upskill their workers and WHS policies and procedures of their workplace. Training must also be provided to workers when changing policies and work procedures. It is recommended that employers / management consider the following:

a. Further induction training and refresher skills training in company and WHS policies and procedures for workers who have been absent from the workplace for a lengthy period. Document all training and induction programs;

b. All Workers / workers will require training and upskilling in any new procedures introduced to the business;c. Additional training may be required for workers formally designated to implement and enforce COVID19 procedures.d. New WHS Systems will need to be recorded and training provided to all workers prior to implementation;e. Documentation should be implemented to record the appropriate cleaning cycles, e.g. for public toilets, listing time, areas cleaned and by whom, etc.f. Appropriate PPE and equipment will be required following your review.g. Provide all workers with elearning in basic COVID19 procedures – for example -

https://www.health.gov.au/resources/apps-and-tools/covid-19-infection-control-training

PART 3 – RISK MANAGEMENT PROCESS

Once the ‘Findings/ Tasks/’To do’ items (i.e. hazards) have been identified follow the standard risk management process outlined below to determine the actions to follow

ASSESS THE RISK: Consider the hazards identified in your business and use the Example Risk Matrix below as a guide to:

1 - Evaluate the consequences of a risk occurring according to the ratings. 2 - Evaluate the likelihood of an incident occurring according to the ratings. 3 - Calculate the level of risk by finding the intersection between the two ratings.


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EXAMPLE RISK ASSESSMENT TOOL

Consequences Description of Consequence Likelihood of Risk Description of Likelihood

Insignificant No injuries; low financial, reputation, or legal loss. Rare Will only occur in exceptional circumstances

Minor First aid treatment; medium financial reputation, or legal loss. Unlikely Not unlikely to occur in the foreseeable future

Moderate Medical treatment required; high financial reputation, or legal loss. Possible May occur in the foreseeable future

Major Extensive injuries; major financial reputation, or legal loss. Likely Likely to occur in the foreseeable future

Critical Death; huge financial reputation, or legal loss. Almost Certain Almost certain to occur in the foreseeable future

Con

sequ

ence

Critical Medium High High Extreme Extreme

Major Medium Medium High High Extreme

Moderate Low Medium Medium High High

Minor Low Low Medium Medium High

Insignificant Low Low Low Medium Medium

Rare Unlikely Possible Likely Almost Certain Management Action Required

Low In the absence of other factors, minimal risk treatment is required.

Medium Management action to treat the risk is essential to reduce to risk consequences and likelihood.

High Management action to treat the risk is required urgently to reduce to risk consequences and likelihood.

Extreme Management action to treat the risk is required immediately to reduce to risk consequences and likelihood.


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ELIMINATE OR CONTROL THE RISK

The Hierarchy of Control is used to eliminate or reduce Operational / Safety risks. Elimination of a hazard is the best option. The higher the risk rating the more Important it is to try and use the high order controls preferably elimination. Personal protective equipment should only be used as an adjunct to other control methods or as a ‘last resort’. For optimal outcomes, using a combination of controls should be considered.

Hierarchy of Control

Most Effective

Least Effective

Elimination – to completing eliminate or remove the hazard

Substitute – swap or change the hazard for something less hazardous e.g. substitute your equipment with something different or use a different process

Isolation – roping off or separating the hazard to a less hazardous environment to the general work area e.g. store hazardous item separately or cordon off area where hazard is found

Engineering controls – modifying the hazard or equipment to make the process or tasks less hazardous e.g. trolleys to move loads

Administrative controls – administrative activities to clarify processes or activities and reduce the risk e.g. training, creation of safe operating procedures, job rotation and policies

Personal protective equipment – tools, clothing and equipment worn by an individual to protect themselves whilst working e.g. gloves, eye protection, masks.


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CONTROL MEASURES

For operational / Safety Risks consider the hierarchy of control, for other Risks consider alternative methods.

Description of Risk / Hazard Risk Rating Control Measures


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IMPLEMENTATION OF CONTROL MEASURES

1. Short-term (immediately to within a few days):

Action required Person Responsible Completion date Review Date Action Completed

2. Medium / Long term (within a few days to a few weeks ):

Action required Person Responsible Completion date Review Date Action Completed


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MONITOR AND REVIEW CONTROLS

# QUESTION RESPONSE THINGS TO DO COMPLIANT (Y) (N) (N/A)

1. Have the planned control measures been sufficient and effective in minimising the level of risk?

2. Have there been any changes to the planned control measures?

3. Are further control measures required?

4. Have control measures introduced new problems?

5. Have training / instructions been provided on how to improve?

6. SOPs – Standard Operating Procedures – have these been documented?

Other:

Reviewed by: Signature: Date:

NO N/AYES

NO N/AYES

NO N/AYES

NO N/AYES

NO N/AYES

NO N/AYES


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REFERENCES

Ref 1 Environmental cleaning and disinfection principles for health and residential care facilities – TERMINAL CLEAN https://www.health.gov.au/sites/default/files/documents/2020/03/coronavirus-covid-19-environmental-cleaning-and-disinfection-principles-for-health-and-residential-care-facilities.pdf

Ref 2 Australian Government – Health Alert – CORONA Virus 2019 https://www.health.gov.au/news/health-alerts/novel-coronavirus-2019-ncov-health-alert

Ref 3 National Coronavirus Helpline – 1800 020 080

Ref 4 NSW Government -COVID – 19 Information https://www.nsw.gov.au/covid-19

Ref 5 NSW Government -COVID – 19 Social Distancing https://www.nsw.gov.au/covid-19/social-distancing

Documents

Venue Checklist Final formatted 14 page€¦ · a.Provide clear notice of new Entry conditions and workers responsible for their enforcement b. Review your procedures regularly against