Covid - 19 Risk assessment nsite.com



Covid - 19 Risk assessment Company name: Coventry & North Warwickshire Sports ClubAssessment carried out by: Pam Whitehead & Jan WadeDate of next review: 2020Date assessment was carried out: 6th July 2020What are the hazards?Who might be harmed and how?What are you already doing to control the risks?What further action do you need to take to control the risks?Who needs to carry out the action?When is the action needed by?DoneGetting or Spreading Covid-19 by not washing hands or not washing them adequatelyStaffCustomersContractorsDelivery DriversProviding water, soap and drying facilities.Provide & display information on how to wash hands properlyProvide hand sanitiser around the building and within toiletsPut in place monitoring and supervision to make sure people are following controlsPut up signs to remind people to wash their hands on arrival and within toiletsIdentify if and where sanitisers should be placedIdentity how hand wash/sanitizers will be replenishedMake sure staff are checking for skin dryness/cracking and tell them to report to you if they have a problemDirectorTrustees /Director Trustees /Operation ManagerDirectorDirector10 July 202010 July 202010 July 202010 July 202010 July 20207.7.2007 July 202003 July 20207.7.207.7.20Getting or spreading Covid-19 in common use, high traffic areas like, corridors, toilet facilities, and communal areas, smoking area (bar and outside deck)StaffCustomersContractorsDelivery DriversIdentify:Areas where people will congregate eg corridors, reception area, toilets, bar, function room and smoking areaAreas of pinch points where people can’t meet social distancing rules – narrow corridors/doorways/store roomsAreas and surfaces that are frequently touched but difficult to cleanCommunal areas where the air movement may be less than other areas – eg without opening windows / doorsMove smoking area away from the entrance and exit from the building.Put into place monitoring and supervision to make sure people are following controls that have been put into placeeg floor marking for social distancingOne-way system around the buildingLimit the number of people (60) in this area (Bar) and ensure customers are served as soon as possible – Do not let customers congregate.Open French doors onto deck to allow better ventilation. Open all non-fire doors Re-organise room layout to ensure social distancing can be met – limit numbers sitting at tables, Install Perspex screens at reception desk, and on bars counters.Request card/fob payment, by email Do not refill glasses to reduce handling, Notice to encourage customers to return them to the glass collection point.Wipe tables down after customers leave & before it is reallocated. Instruct staff Increase the regularity of cleaning toiletsProvide paper towels for hand dryingProp toilet entry doors open (women’s) and external (men’s) Increase the regularity of general cleaningHighlight hand sanitizer point to encourage customers to use these. Ensure extractor fans are used within the kitchenTrustees /DirectorTrustees /DirectorTrusteesOperations managerOperations managerTrustees /DirectorDirectorTrusteesDirectorOperation /ManagerOperation /ManagerDirectorDirectorTrusteesDirector10 July 202010 July 202010 July 202010 July 202010 July 202010 July 202010 July 202010 July 202010 July 202010 July 202010 July 202010 July 202010 July 202010 July 202010 July 2020When kitchen is in use07 July 202007 July 202007 July 202007 July 202007 July 202007 July 202005 July 202007 July 202010.7.2010.72010.7.2010.7.2010.7.2007 July 202010.7.20Customers do not keep group size to 6 when outside. StaffCustomersA large garden areaMonitor customers so social distancing rules are followedPut one-way system into place to enter and exit the outdoor area.Advise customers by pre-visit information email on what is require of themArrange seating to keep group size to 6Social distance seating Posters to remind customers that group size should be no more than 6DirectorTrustees /DirectorTrustees /Director10 June 202010 June 202010 July 202005 July 202007 July 202007 July 2020Adverse weather and the impact on in-door spaceStaffCustomersHave extra umbrellas available to stop a rush indoors Staff to usher customers off site if there is no space in sideOperationsManagerOperations Manager10 July 202010 July 202007 July 202007 July 2020Getting or spreading Covid-19 through use of pool / snooker table and watching TV (transmission droplets due to shouting over noise of TV)StaffCustomersMove pool table to allow social distancing space around itEnsuring those using the snooker tables bring their own cues, sanitize hands before and after each gameLower the volume opt TV / Sports games. TV to be controlled by staff.Display notices around pool and snooker tables asking that hands are sanitized before play and equipment afterwards.Take TV in bar area out of use.Install advice notice by TV’sOperations managerTrusteesOperations Manager10 July 202010 July 202010 July 202010 July 202007 July 202007 July 202010.7.2010.7.20Getting or spreading Covid-19 through workers living and travelling to work togetherStaffIdentity groups of workers who live together. If increase staff are required to work together, rota these into a cohort to stop possible spreadMonitor the need to increase staff on duty.Discuss & agreed with workers to form a ‘work bubble’DirectorWhen additional workers are requiredGetting of spreading Covid-19 by not cleaning surfaces, and equipment StaffCustomersContractorsDelivery DriversIdentify surfaces that are frequently touched by many people – door handles, shared equipment, chair backs, sink taps Train staff how to put on & remove PPE & how to keep it cleanReduce the movement around the building by signage to reduce contamination through touched surfacesAvoid shared work equipment or having cleaning regimes in place.Identify where contact can be reduced, eg by leaving doors open, contactless payments.Identity any other areas to clean and specify frequency, level of cleaning and by whomRemove all unnecessary equipment to ease cleaningProvide more waste bins and empty them more often.Put in place monitoring and supervision to make sure people follow cleaning schedules.Identify and tell people what needs to be cleaned and when- memo sent to volunteers Provide instruction and training to people, including:Products to usePrecautions to takeAreas to be cleanFrequency of cleaningRecording cleaning Cleaning between shifts to limit shared work surfaces. Director /Operations ManagerOperations managerTrustees /DirectorDirector / Operations ManagerOperation manager Operations manager 10 July 202010 July 202010 July 202010 July 202010.7.2010.7.2010.7.2010.7.2007 July 202010.7.2010.7.2010.7.20Contracting or spreading Covid-19 by not social distancingStaffCustomersContractorsDelivery DriversFollowing government guidance on social distancing:Identify places where, under normal circumstances workers and customers would not be able to maintain social distancing.Identify how people can be kept apart in line with social distancing rules in the first instanceThis may include:Displaying social distance signage, marker tape on the floor, one-way systems, limiting the number of people on site, re-arrange bar serving arrangements, re-arrange seating areas, restrict numbers using toilets at any one time, try and arrange delivery times when bar is closed.Identity where it isn’t possible to meet social distancing rules and identity other physical measures to separate peopleThis can include:Display social distancing signage, Perspex screens, markers on the floor where people should stand.If it is not possible to implement social distancing and physical measures put other measures in place to protect people:This may include:enhanced cleaning, increased hand washing, limit the amount of time people spend of a task,Arrange rota ‘bubbles’ improve ventilation and work back to back where possiblePut into place arrangements to monitor and supervise staff and customers to ensure social distancing rules are followed:Advise customers by pre-visit information on what is require of themInstall floor marking, on-way systems, signage, re-arrange tables and chairs. None obvious Install Perspex screens, floor marking at the barInstruct staff on cleaning processes and recording requirementsOpen all doors (except fire doors) to improve ventilation Director / Trustees DirectorTrustees/ DirectorStaffTrustees/ DirectorStaffDirectorOperations manager10.7.2010 July 2010 July 2010 July 2010 July 2010 July 207th July 202006 July 2007 July 207.7.2010.7.2010.7.20Poor ventilation leading to risk of Covid-19 SpreadingStaffCustomersIdentify areas that need additional air flow (members bar and function room)Fresh air is preferred ventilation, open all possible door and windows (not fire doors)Contact Tracing logging Desk Use desk fans if necessaryMaintain air circulation by opening doors and using mechanical ventilation if possible.Keep French doors open(weather permitting)Keep front door openOperations managerOperations managerOperation manager 10 July 202010 July 202010.7.2010.7.2010.7.2010.7.20Mental health & wellbeing of staff through isolation and anxiety about Covide-19StaffHave regular keeping in touch callsTalk openly with workers and tell them to raise any concernsShare risk assessment with staff.Make sure workers take regular breaksShare information and advice about mental health & wellbeingConsider referral to occupation health specialistsDirectorDirectorOperations manager10 July 2020Has been ongoing during pandemic10 July 202010 July 202030 June 202030 June 202010.7.20Increased risk of aggression or violence to staff and volunteersStaffVolunteersAdvised customers of processes to followProvide staff with customer service trainingEnsure Staff are aware of the change of building layout and what is expected from customersGive staff the authority to remove customers / close the bar if necessary.Provide a Trustee to be on-call for guidance and supportDirectorDirector10 July 2010 July 2010 July 2010 July 2030.6..2030 June 202030 June 202017th July 2020Increase risk of infection and complications for vulnerable workersStaffContractorsDelivery driversIdentify staff at risk by speaking with staff and asking them to complete questionnairesSupply masks and gloves if staff wish to wear them, routine for regular handwashing and sanitisingPut systems to regularly review staff wellbeingFollow government & HR company guidance for these staffDirectorDirector10 July 202010 July 202030 June 202030 June 2020Inability to obtain bar screens, sanitizers, cleaning materials and screensStaffCustomersContractorsDelivery DriversFull PPE is required in only a limited number of setting (health care)Good supplies of sanitizers and cleaning materials are in place Portable Screens have been purchased for bar and reception areas. In placeCheck supply levels on a daily basis and order in good times to allow for delivery delaysOperation manager /Director Ditto 10 June 2010.7.2010.7.2010.7.20More information on managing risk: .uk/simple-health-safety/risk/ ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download