Coronavirus Risk Assessment NuMee

 

Entrances and Exits and Customers:

  1. Control Customers Coming into the coffee shop

  2. Designated Areas for customers to stand to order

  3. Designated Areas for customers to wait for takeaway orders

  4. Provide hand sanitiser on arrival for customers to use

  5. Ensure 2-meter distance apart in waiting area

  6. Clear Posters, guidance displayed around the shop

  7. Reusable cups can be used.  Customer to please ensure cup is washed before brining into shop.  Please place the cup on counter, staff will place pour espresso and milk directly into mug.  Customer to keep lid and place back on mug.

Social distancing

  1. Ensure 2-meter distance apart in waiting area

  2. Within the staff working area, staff members will not work face-to-face but rather:

    • Back to back

    • Side to side

    • No overlap of shifts to take place

    • Masks and hand gloves to be worn at all times

    • Aprons to be worn at all times

    • Clothing to be removed at home and immediately washed following shift

    • Provision of handwashing facilities

    • Provision of hand sanitiser where possible for customers.  Bathroom has individual towels

    • Staggered breaktimes (if applicable during shift duration)

  3. Floor Tape will be used on the floor for markings on social distance

  4. Signage on display to remind people to keep a 2 m distance

  5. Distance of a table for contact less payment

  6. Reconfigured seating and tables to main social distancing and a one way system around the shop

Cleaning, hygiene and hand sanitiser

  1. Signs/posters in the kitchen area to help staff practice good handwashing technique and to remind them to cough/sneeze into an arm and avoid touching their faces

  2. Handwashing:

    • Handwashing facilities with running water, soap and paper towels in kitchen

    • Handwashing facilities with running water, soap and individual towels in bathroom

  3. Hand sanitiser on entry for customers/ delivery members to use

  4. Daily and regular cleaning frequency

    • Clean work areas and equipment between uses

    • Frequently clean and disinfect objects and surfaces that are touched regularly

  5. Reusable cups can be used.  Customer to please ensure cup is washed before brining into shop.  Please place the cup on counter, staff will place pour espresso and milk directly into mug.  Customer to keep lid and place back on mug.

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