x Covid-19 Risk Assessment

FARTHINGS B&B SHALDON

COVID-19 RISK ASSESSMENT

 

  Address of Property Assessed:     

FARTHINGS Bed & Breakfast

102 Ringmore Road

SHALDON     Devon     TQ14 0ET 

  Person Undertaking the Assessment - Name:     

Thomas D. Morgan 

  Position:     

Proprietor 

  Date of Assessment:     

Monday, 29th June 2020

 

RISK

MITIGATION

 GENERAL:

Covid-19 is a highly infectious disease.

It has a variable incubation period, from a couple of days to more than 2 weeks.

Many infected people are asymptomatic, but can spread the infection.

 

The risks are global (i.e. “staff” to guest / guest to “staff” / guest to guest / “staff” to “staff”).

 

Therefore general precautions need to be taken in all instances (not just where the infection is apparent).

 

  

The current UK Government’s guidelines will be followed.

At the time of drawing up this Risk Assessment these include:

·         Social Distancing

2 meters where possible.

1 meter with additional protection (face masks) where not.

(Note: the property design does not lend itself to the provision of “distance” floor markings.

Nor does it lend itself to the instigation of a one-way system.)

·         Hand Washing

Frequent hand washing in hot soapy water for more than 20 seconds.

This to be done before and after all contact with guests, their possessions and places / surfaces that they have been in contact with.

 

In addition:.

·         High alcohol content (“anti-viral”) hand sanitisers will be provided for guests’ use.

·         “Staff” will wear gloves and masks when appropriate.

·         We will try to ascertain whether any guest is particularly vulnerable.

 

(Changes in practice will be made in line with future UK Government guidelines as they are issued.) 

 

 CONTACT: COMMON AREAS

There are a number of “common” areas with which both “staff” and guests come into contact.

 

These include:

Entrance / Exit doors

Stairway Landing and Hallway

Breakfast Room Door

 

 Entrance Gate:

This will be tied permanently open to remove the need for guests to touch it.

 

Entrance / Exit Doors:

Points of contact (handles, latches, door knocker, surfaces against which a guest might push) will be cleaned regularly with “anti-viral” cleaning products.

 

Stairway and Hallway:

The banister of the stairway will be cleaned regularly with “anti-viral” cleaning products.

There are no identifiable contact points on the landing or in the hallway.

 

Breakfast Room(s) Door:

Will be held permanently open to remove the need for guests to touch it (them).

 

 

RISK

MITIGATION

 CONTACT: “STAFF” with GUESTS

 

Registration

Breakfast service

Room servicing

Visitors Book

 

 

 General:

High alcohol content (“anti-viral”) hand sanitisers will be provided for guests’ use.

These will be provided in the arrival area, in guest bedrooms and in the breakfast room.

 

Registration:

Registration Forms will be completed by the guests in their rooms and collected from there when rooms are serviced.

 

Breakfast Service:

See “Food Service” (below).

 

Room Servicing:

Rooms will be serviced daily if requested by the guests.

However, guests will be asked if this frequency can be reduced.

Where towels and / or bed linen is being changed, this will be collected from guests’ rooms and taken straight to the laundry room. “Staff” will wear gloves and a mask to carry out all guest rooms’ servicing.

 

Visitors Book:

This will be removed

 

Payments:

Guests will be encouraged to make payments by Bank Transfer or by PayPal.

We have no facility for Card payments.

 

 CONTACT: GUESTS with GUESTS

 

The areas where Guests may come into contact with each other are:

 

Landing, Stairs and Hallway

 

Breakfast Room

 

Shared Bathroom

(Currently shared by up to 5 people in from 3 different rooms.)

 

 General

The property design does not lend itself to the provision of “distance” floor markings.

Nor does it lend itself to the instigation of a one-way system.

Guests will be reminded of the need to observe social distancing rules on arrival and by a memo in guest bedrooms (which will also remind guests of the need for hand washing and sanitising). ** See example below

 

Landing, Stairs and Hallway:

See “General” (above)

 

Breakfast Room:

See “Food Service” (below)

 

Shared Bathroom:

The bedrooms that share this bathroom will now only be let to one group (“bubble”) of people who are traveling together.

 

 

RISK

MITIGATION

 

FOOD SERVICE

Currently all guests dine at the same table.

 

 

Pre-Ordering:

Currently guests order their breakfast, for a set time, the night before. This will continue. Guests will be asked to complete the forms in their rooms and leave them outside for collection.

 

Seating:

A second breakfast table, in a separate room will be introduced.

As there will now only be two separate groups / “bubbles” staying at the same time (one using the en-suite bedroom and one using a room / rooms sharing the bathroom) the groups will be able to dine separately.

 

Self-service items:

In general:

Separate sets of items will be supplied to each of the breakfast rooms.

 

After the group using that room has left

·         any items which it is appropriate for (e.g. pre-packed cereals) will be removed and quarantined and a fresh set supplied for the next group.

·         any “opened” items (e.g. jams) will be disposed of

 

Each breakfast room will be thoroughly cleaned between different groups of guests.

 

Specific food items:

·         Large packs / containers of serials will be removed and replaced with individual portion sized packs.

·         Fruit will be removed and supplied on request.

·         Other items previously served in large, shared bowls (e.g. grapefruit segments) will be served as individual portions.

·         Butter has always been supplied in individually wrapped small pats.

·         Jams will be served decanted into small dishes.

·         Condiments (salt & pepper) will be supplied in individual portions

 

Food Preparation:

Appropriate protection (disposable gloves and masks) will be worn when preparing food for guests.

 

Serving:

Food will be served to a “pass”, from which guests can collect it and take it to their table

 

Appropriate protection will be worn when preparing food for the guests

 

Cleaning:

All used cutlery, crockery, teapots / coffee jugs, etc. will be collected, taken straight to the kitchen and washed appropriately (either in a dishwasher or by hand in hot soapy water)

 

Appropriate protection will be worn by “staff” in the cleaning process.

 

 

RISK

MITIGATION

 BETWEEN GUESTS

 

Cleaning and preparation of Common Areas

 

Cleaning and preparation of Bedrooms

 

Cleaning and preparation of Shared Bathroom

 

Cleaning and preparation of Breakfast Room(s)

 

Keys

 

 

 

 

 

 In General

Where possible all items that are there for the use of consecutive guests (e.g. Books and Brochures) will be removed, quarantined and replaced with fresh ones between guests.

       

Guest information files will be removed and the guests advised to ask for any information they need.

 

Cleaning and preparation of Common Areas

This is an on-going task.

 

Cleaning and preparation of Bedrooms

Bedrooms will be thoroughly cleaned between guests, using appropriate “anti-viral” cleaners.

 

All hand contact surfaces in rooms will be cleaned

This includes light switches, bedside tables, TV remote controls, taps, WC flush handles and seats,  door handles (inside and out), hair dryers, wardrobe doors, kettle handles and lids.

 

All bedding and towels are replaced between guests.

 

Cups, glasses, spoons, etc will be removed and washed appropriately.

 

En-suite: Shared dispensers of soap and shampoo will no longer be provided. Where a guest requires this then small, individual, disposable bottles will be provided. 

 

Appropriate protection will be worn by “staff” in the cleaning process.

 

Cleaning and preparation of the Shared Bathroom

This will be thoroughly cleaned between guests, using appropriate “anti-viral” cleaners.

 

Shared dispensers of soap ans shampoo will no longer be provided. Where a guest requires this then small, individual, disposable bottles will be provided. 

 

Appropriate protection will be worn by “staff” in the cleaning process.

 

Cleaning and preparation of Breakfast Room(s)

This is an on-going task.

 

Keys

These will be cleaned between guests.

Where possible keys will be quarantined and replaced with a separate set of keys between guests.

 

 

RISK

MITIGATION

 COVID-19 INFECTED GUESTS

 

 

 

 

 

 

In General

Guests will be made aware of the actions required should they become Covid-19 symptomatic.

 

Where a guest arrives with, develops symptoms of, or is tested positive for Covid-19 during their stay then, if it is possible, they will be asked to return home to self-isolate.

(Our household contains a “vulnerable” person, so we cannot take the risk of housing a symptomatic person.)

Guests would remain liable for up to 72 hours (3 days) of their remaining booking. They would be expected to recover any costs from their own travel insurance.

 

All other current guests will be immediately informed.

 

Guests due to arrive within 72 hours of an infected guest leaving will also be informed.

 

Any previous guests who were resident at the same time as the symptomatic guest will be contacted.

 

All guests will be requested to contact us if they become symptomatic of, or if they are tested positive for Covid-19 within 21 days of the end of their stay with us.

Any previous guests who were resident at the same time will then be contacted.

 

If there is no other option than for the guest to stay, then then the following will apply:

       

Medical Assistance

The local doctor’s surgery will be informed.

If the guest requires on-going medical attention they will be expected to arrange for their own assistance (family member / friend / paid help). If available accommodation could be provided at normal rates.

 

Servicing of Bedrooms

This would become the responsibility of the guest.

Whilst changes of bedding and towels would be provided, the guest would have to store the soiled ones in their room (in a heavy duty plastic bag) until they leave.

 

Food and Drink

Simple breakfasts would be provided on disposable plates and with disposable cutlery.

The guest would have to store the used items in their room (in a heavy duty plastic bag) until they leave.

Other food could be provided (at cost). Again, this would be provided on disposable plates and with disposable cutlery.

 

Extended Occupancy

Guests would be responsible for paying the cost of an extended stay. They would be expected to recover any costs from their own travel insurance.

 

Void Period

After an infected guest leaves, their room will be quarantined for 72 hours before being cleaned.

 

Bookings due to arrive in the void period will be offered an alternative room if one is available, or an alternative date if one isn’t,

 

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