Lindfield Coffee Works Covid-19 Secure Steps
1. Extra cleaning of workstations and public areas in shop
2. Staff work in set out zones to minimise contact with one another
3. Staff encouraged to wash / sanitise their hands every 20 mins
4. Bi-fold doors will always be open during hours of operation to create easy air flow throughout the premises
5. Clearly marked floor signs showing flow and where to queue
6. Clear notices around the premises reminding customers about policies
7. One way system operating within the shop with separate entrance / exit to avoid crossing paths.
8. We kindly ask customers not to queue on the road outside for their own safety and to avoid disturbance to neighbours
9. Extra toilet cleaning and discourage any queuing for toilets (internal door separating the toilet from the shop floor will remain open)
10.Sanitise hands upon entry
Additions for when table service resumes
1. All tables will be placed more than 1 m apart
2. No more than 4 seats per table to reduce large groups entering
3. One household per table (no sharing tables with strangers)
4. Reconfigure seating to half capacity
5. The shop will be split half and still retain a takeaway element for those customers who do not wish to sit in with clearly marked zones
6. One staff member dedicated to table service
7. Tables cleaned after every customer has departed
8. Person serving will make only one visit to the table to deliver orders to minimise contact time
9. Staff member will wear disposable gloves when clearing tables
Risk assessment & step to become covid 19 secure: Lindfield Coffee Works – July 2020
We have introduced measures to mitigate the risks for team members and customers at work outlined below .
We feel we can operate safely if we operate to the below schedule
If you feel unwell you should stay at home and do not attend the venue or if you feel unwell before work please do not come in.
Face coverings are provided should you wish to wear one
Handwashing and surfaces
Increasing the frequency of your handwashing in the handwashing sink situated in the kitchen area
Regularly sanitise your hands – there are multiple sanitiser stations situated around LCW
Increase in surface cleaning in every workplace. Workers should be regularly cleaning their immediate workstations eg coffee / kitchen area and till area and coffee collection point / doors into bathrooms and bathroom once opened
Once we reopen tables , tables must be cleaned after every customer and plates / crockery cleared using disposable gloves provided.
Social distancing of team members
Members are encouraged to make every reasonable effort to comply with the social distancing guidelines set out by the government (2m, or 1m with risk mitigation where 2m is not viable)
Each team member will have specific duties for the day and are asked to stick to these. Jobs can be done in dedicated ‘zones’. Duties are:
Coffee + Cold drinks prep
Till / cakes / drinks & food delivery to cusotmer / coffee grinding – protection from public by Perspex screen . Till situated at least 1 m from till
Kitchen – food preparation
Roasting – coffee roasting and bagging
Runner / wash up (for when we open tables)
We feel all of these duties can be carried out whilst keeping more than 1m from other team members.
Areas where this may not be able to achieve is crossing paths . Areas for this include:
1. Grinding customer coffee – there is a small risk that a team member grinding coffee will be close to the person roasting . This will be for 30 seconds – 1 min so do not feel this is a large risk
2. wash up and cooking – this will require 2 members to be within 1 m on small amount of occasions but never for more than 1 min. The kitchen area is open with 4 windows with plenty of air flow
Below sets out how we will make the premises covid secure
All six bi-fold door will be open during hours of operation to create easy air flow throughout the premises
Clearly marked floor signs showing flow and where to queue
Clear notices around the premises reminding customers about policies
When we allow table service all tables will be placed more than 1 m apart and no more than 4 seats per table to reduce large groups entering
Reconfigure seating to half capacity
We will still split the shop in half and still retain a takeaway element for those customers who do not wish to sit in
One way system operating within the shop with separate entrance / exit
One in one out basis on toilet
10.Kindly ask customers Not to queue on the road outside premises for safety purposes
11.have clear displays of ‘rules’ for customer guidance
12. Sanitize hands before entry
To manage interactions at the venue resulting from service of food and drink.
Maintaining social distancing (2m, or 1m with risk mitigation where 2m is not viable, is acceptable) from customers when taking orders from customers.
Use of social distance markings to remind customers to maintain social distancing
Minimising customer self service of food, cutlery and condiments to reduce risk of transmission. No cutlery left on table – this will arrive with the food
For takeaway , we will Provide only disposable condiments or cleaning non- disposable condiment containers after each use.
Reducing the number of surfaces touched by both staff and customers. For example, we ask customers to remain at a table where possible, or to not lean on counters when collecting takeaways.
contactless payments only at till
Minimising contact between front of house workers and customers at points of service where appropriate. For example, using screens or tables at tills and counters to maintain social distancing guidelines (2m, or 1m with risk mitigation where 2m is not viable, is acceptable).
Al outdoor tables do not have any coverings
To manage interactions at the venue resulting from service of food and drink in indoor and outdoor services areas.
Encouraging use of contactless ordering from tables where available. For example, through an ordering app.
Adjusting service approaches to minimise staff contact with customers. Indoor table service must be used where possible, alongside further measures such as assigning a single staff member per table. Outdoor table service should also be encouraged, although customers are permitted to stand outside
Adjusting processes to prevent customers from congregating at points of service. For example, having only staff collect and return empty glasses to the bar.
Minimising contact between kitchen workers and front of house workers. For example, by having zones from which front of house staff can collect food.
2.3 Customer toilets
Objective: To ensure that toilets are kept open and to ensure/promote good hygiene, social distancing, and cleanliness in toilet facilities. Public toilets, portable toilets and toilets inside premises should be kept open and carefully managed to reduce the risk of transmission of COVID-19.
Using signs and posters to build awareness of good handwashing technique, the need to increase handwashing frequency and to avoid touching your face, and to cough or sneeze into a tissue which is binned safely, or into your arm if a tissue is not available.
Consider the use of social distancing marking in areas where queues normally form, and the adoption of a limited entry approach, with 1 in, 1 out (whilst avoiding the creation of additional bottlenecks).
To enable good hand hygiene consider making hand sanitiser available on entry to toilets where safe and practical, and ensure suitable handwashing facilities including running water and liquid soap and suitable options for drying (either paper towels or hand dryers) are available.
Setting clear use and cleaning guidance for toilets, with increased frequency of cleaning in line with usage. Use normal cleaning products, paying attention to frequently hand touched surfaces, and consider use of disposable cloths or paper roll to clean all hard surfaces.
Keep the facilities well ventilated, for example by fixing doors open where appropriate.
visible cleaning schedule can keep it up to date and visibleProviding more waste facilities and more frequent rubbish collection.
2.4 Providing and explaining available guidance
Objective:To make sure people understand what they need to do to maintain safety.
Steps that will usually be needed:
Providing clear guidance on expected customer behaviours, social distancing and hygiene to people on or before arrival, for example on online booking forms and on-site signage and visual aids. Explaining to customers that failure to observe safety measures will result in service not being provided.
Providing written or spoken communication of the latest guidelines to both workers and customers inside and outside the venue. You should display posters or information setting out how customers should behave at your venue to keep everyone safe. Consider the particular needs of those with protected characteristics, such as those who are hearing or visually impaired.
Where necessary, informing customers that police and the local authorities have the powers to enforce requirements in relation to social distancing and may instruct customers to disperse, leave an area, issue a fixed penalty notice or take further enforcement action.
Informing customers that they should be prepared to remove face coverings safely if asked to do so by police officers and staff for the purposes of identification.
Encouraging workers to remind customers to follow social distancing advice and clean their hands regularly.
Where visits to venues are required, for example, inbound supplier deliveries or safety critical visitors, providing site guidance on social distancing and hygiene on or before arrival.
Ensuring information provided to customers and visitors, such as advice on the location or size of queues, does not compromise their safety.