Risk Assessments for Bank House B&B

We're Good To Go The following is a risk assessment for the current international pandemic of Covid 19 and how we plan to operate in regards to combatting the corona virus.


 

 

What is the hazard? Who might be harmed? Controls required Additional controls Action by Who? Action by When?
Contact with guests as they originally arrive into the premises. Staff, Guests
  • Regular disinfecting of hand contact point.
  • Arrange with guests prior to arrival that their arrival times are spread out to decrease the risk of contact between guests.
  • Guests will be asked to carry their own luggage up to the room, this is to reduce the risk of cross contamination.
  • Social distancing to be maintained whilst showing guests to their rooms.
  • Alcohol hand gel will be located at the entrance to the premises, with signs pointing this out to the guests.
  • Staff will be advised to wash hands for 20 seconds before opening the door to any new guests.
  • Staff to point out where the guests can find all the information about the procedures we are following during the pandemic.
Sarah Hiscoke Already actioned and to be continually monitored.
Communication with guests during their stay. Staff, Guests
  • A bell is located in the main hallway if a guest has a question or needs help of any kind, is to be used instead of guests searching for staff themselves.
  • The bell will be included with hand contact points, and will be disinfected regularly.
  • Social distancing will be adhered to whilst communicating.
Sarah Hiscoke Already actioned and to be continually monitored.
Serving food. Staff, Guests
  • Breakfast menus are located in each room, these are to filled out and left on the hallway table, which will be collected by a staff member.
  • Each table will have an array of condiments, cereals, butter, juice and waters. Which will be prepared for each individual table.
  • Hot breakfast options will be brought through from the kitchen, the guests will be asked to stand back from the table whilst the hot food is placed at their table, to create the 2 metres distance for social distancing.
  • All tables will be thoroughly disinfected between guests, fresh condiments and breakfast items will be laid out before the next guests use the dining room.
  • Breakfast times will be spread out so that we can achieve social distancing more successfully.
  • There will be no help yourself items, to limit cross contamination.
  • Staff serving food will wash their hands regularly between each service.
Sarah Hiscoke Already actioned and to be continually monitored.
Taking payments. Staff, Guests
  • Payment will be taken through email prior to the guests stay if this is possible. If this isn't possible then card payment can be taken once they are on site.
  • No cash will be taken.
Sarah Hiscoke Already actioned and to be continually monitored.
Cleaning. Staff, Guests
  • Frequently cleaning and disinfecting objects and surfaces that are touched regularly particularly in areas of high use such as door handles, light switches, reception area using appropriate cleaning products and methods.
  • A cleaning schedule will be published for guests to be able to view.
  • Rooms will be left unoccupied between different guests for a day. This is to allow the staff to have enough time to fully clean a room down to kill any bacteria which are left in the room.
Sarah Hiscoke Already actioned and to be continually monitored.
Hand washing. Staff, Guests
  • Hand washing facilities readily available with soap and water.
  • Stringent hand washing taking place.
  • See hand washing guidance https://www.nhs.uk/live-well/healthy-body/best-way-to-wash-your-hands/
  • Drying hands with disposable paper towels, and throwing these away.
  • Gel hand sanitisers available wherever hand wash sinks are not available.
  • Employees to be reminded on a regular basis to wash their hands for 20 seconds with water and soap and the importance of proper drying with disposable towels. Also reminded to catch coughs and sneezes in tissues – Follow Catch it, Bin it, Kill it and to avoid touching face, eyes, nose or mouth with unclean hands. Tissues will be made available throughout the workplace.
  • Encourage staff to carry out skin checks as part of a skin surveillance programme.
  • https://www.hse.gov.uk/skin/professional/health-surveillance.htm
  • To help reduce the spread of coronavirus (COVID-19) reminding everyone of the public health advice - https://www.publichealth.hscni.net/news/covid-19-coronavirus
  • Posters are available for display.
Sarah Hiscoke Already actioned and to be continually monitored.
Social distancing. Staff, Guests
  • All staff will be required to socially distance themselves from guests with a distance of 2 metres or 6.5 feet as is recommended by the public health agency.
  • https://www.publichealth.hscni.net/news/covid-19-coronavirus
  • https://www.gov.uk/government/publications/covid-19-guidance-on-social-distancing-and-for-vulnerable-people
  • Staff members do not need to socially distance from each other as both from same household, but will be encouraged to socially distance from any people outside of the household.
Sarah Hiscoke Already actioned and to be continually monitored.
Mental health. Staff, Guests
  • Staff members will be asked to keep in mind the importance of guest's mental wellbeing.
  • A corona policy will be sent out to guests prior to their visit to make them fully aware of all the changes that are taking place. This should ease any anxiety guests may have, or at least fill customers with more confidence that they will be dealt with accordingly with the changes in this current climate.
  • This will be altered and retrained as new information is made available.
  • https://www.mind.org.uk/information-support/coronavirus-and-your-wellbeing/
  • http://www.hseni.gov.uk/stress
  • A video will be produced and our cleaning regime will be sent out to guests prior to their stay, so that they can be reassured about their visit.
Sarah Hiscoke Already actioned and to be continually monitored.
Symptoms of Covid 19 Staff, Guests
  • Staff who show any symptoms will be asked to remove themselves from contact with the guests.
  • If a guest is worried that they have contracted Covid 19 whilst staying in the premises, then we ask that they speak to the staff and the guest will be asked to take a test, if they are positive they will be asked to make their way home if this is safe for them to do so. If a guest cannot return home then their situation should be discussed with an appropriate health care official.
Sarah Hiscoke Already actioned and to be continually monitored.
Having Covid 19 Staff, Guests
  • Guests who have been diagnosed with Covid 19 and have not taken the correct amount of time to self-isolate will not be permitted to stay in the Bed and Breakfast
  • If advised that a member of staff or public has developed Covid-19 and were recently on our premises, the Public Health Authority will be contacted to discuss the case, identify people who have been in contact with them and will take advice on any actions or precautions that should be taken. https://www.publichealth.hscni.net/
Sarah Hiscoke Already actioned and to be continually monitored.