Coronavirus Risk Assessment NuMee

Entrances and Exits and Customers:

 

  1. Control Customers Coming into the coffee shop

  2. Practice Customer 2 Meter Distance in the shop

  3. Customers to wait for takeaway orders outside (lunches, sandwiches)

  4. Provide hand sanitiser on arrival for customers to use

  5. Clear Posters, guidance displayed around the shop for customers to ensure wearing a face mask, and santisation of hands

  6. 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

  7. Any customers sitting outside to complete track and trace via the app or the staff to take details manually.  Staff will always request

  8. Track and Trace sheet will not be shared with customers due to data protection

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:

    1. Back to back

    2. Side to side

    3. Masks to be worn at all times

    4. Aprons to be worn at all times

    5. Clothing to be removed at home and immediately washed following shift

    6. Provision of handwashing facilities handwash

    7. Provision of hand sanitiser where possible.  Bathroom has individual towels

    8. Staggered breaktimes (if applicable during shift duration)

  3. Distance of a table for contact less payment

  4. Reconfigured seating to maintain 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:

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

    2. 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

    1. Clean work areas and equipment between uses

    2. 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.

  6. Staff regular Cleaning of Tables for customers use outside

 

 

 

Ventilation - Provide adequate ventilation

This means supplying fresh air to enclosed space where people are present. This can be natural ventilation through windows, doors and vents, mechanical ventilation using fans and ducts, or a combination of both.

 

 

Lateral Flow Testing

As part of our efforts to keep our customers and team as safe as possible from COVID-19, we are requesting that are team complete lateral flow tests twice weekly