UKHospitality has released a guide to reopening which appears as though it can be treated as Welsh Government endorsed.
The primary contents include:
- Hotel and accommodation provider operational risk assessment considerations (p11)
- Restaurant and casual dining operational risk assessment considerations (p37)
- Pubs operational advice and risk assessment (p43)
- Food service management operational risk assessment considerations (p108)
As well as a template Covid-19 Secure risk assessment (p112)
This broadly follows the English guidance produced a few weeks ago, that many of you will have already seen. The fundamental principle, that premises re-opening their doors to customers’ needs to undertake a bespoke risk assessment, in order to help deliver a Covid safe experience, for staff and customers alike, does not change. To quote the document: Each business must have a full risk assessment, prepared in line with the WG and UKH Industry guidance which staff have been consulted on.
The Welsh guidance also has a few additional points, about outside opening, summarised below.
For outdoor areas only, there is additional guidance to consider. As each premises is different, you will need to risk assess your own outdoor area and operating procedures accordingly.
- Implement a deep clean before re-opening
- Designate a named member or members of staff (depending on number of covers) during all opening hours to monitor Covid-19 hygiene and enforcement of social distancing/safety protocols – acting as ‘Covid Secure Monitors’
- Table consumption only. Standing consumption only allowed at tall tables
- Set a maximum capacity for the premises
- Pre-booking is recommended. Walk-ups allowed. Ensure customers provide lead names and contact details to facilitate Test Trace Protect
- The use of apps or other communications devices is recommended, to reduce contact with customers, including options for menus, ordering, billing and contactless payment.
- Access to indoor toilets will be allowed subject to adherence to cleaning and other protocols aimed at protecting staff and customers
- Implement one way systems, where the building allows. Outside queues should be managed
- Thorough and regular cleaning of high contact touch points, toilets, tables etc. throughout the course of the service in line with your risk assessed cleaning regime.
- The use of physical coverings, awnings, gazebos or marquees should be delivered in such a way so as to ensure that they are aligned with current medical advice. Specifically, they should be open on 3 or 4 sides so as to be considered and treated as an external environment.
- Deploy fixed teams of staff on each shift to reduce interactivity between team members.
- Set a maximum staff number, or space per staff member, in kitchens
- Employers should appoint and engage with a staff representative, and trade union representative wherever possible, for all employee related Covid 19 issues.
- Venues should not permit live performances, including drama, comedy and music, to take place in front of a live audience.
- Using clear signage and other visual communications (e.g. posters or airline style flashcards) make sure customers know what is expected of them.
- Work with Visit Wales to ensure that the Visitor Pledge is widely distributed and applied within the hospitality sector.
There is no substitute or reading the guidance, but bearing in mind that time is tight, this might help focus on the priorities between now and Monday 20 July.