Covid - 19 Risk assessment Company name: Coventry & North Warwickshire Sports Club

Assessment carried out by: Pam Whitehead & Jan Wade

Date of next review: 2020 Date assessment was carried out: 6th July 2020What are the hazards?

Who might be harmed and how?

What are you already doing to control the risks?

What further action do you need to take to control the risks?

Who needs to carry out the action?

When is the action needed by?

Done

Getting or Spreading Covid-19 by not washing hands or not washing them adequately

Staff

Customers

Contractors

Delivery Drivers

Providing water, soap and drying facilities.

Provide & display information on how to wash hands properly

Provide hand sanitiser around the building and within toilets

Put in place monitoring and supervision to make sure people are following controls

Put up signs to remind people to wash their hands on arrival and within toilets

Identify if and where sanitisers should be placed

Identity how hand wash/sanitizers will be replenished

Make sure staff are checking for skin dryness/cracking and tell them to report to you if they have a problem

Director

Trustees /Director

Trustees /Operation Manager

Director

Director

10 July 2020

10 July 2020

10 July 2020

10 July 2020

10 July 2020

7.7.20

07 July 2020

03 July 2020

7.7.20

7.7.20

What are the hazards?

Who might be harmed and how?

What are you already doing to control the risks?

What further action do you need to take to control the risks?

Who needs to carry out the action?

When is the action needed by?

Done

Getting or spreading Covid-19 in common use, high traffic areas like, corridors, toilet facilities, and communal areas, smoking area (bar and outside deck)

Staff

Customers

Contractors

Delivery Drivers

Identify:

Areas where people will congregate eg corridors, reception area, toilets, bar, function room and smoking area

Areas of pinch points where people can’t meet social distancing rules – narrow corridors/doorways/store rooms

Areas and surfaces that are frequently touched but difficult to clean

Communal areas where the air movement may be less than other areas – eg without opening windows / doors

Move smoking area away from the entrance and exit from the building.

Put into place monitoring and supervision to make sure people are following controls that have been put into placeeg floor marking for social distancing

One-way system around the building

Limit the number of people (60) in this area (Bar) and ensure customers are served as soon as possible – Do not let customers congregate.

Open French doors onto deck to allow better ventilation. Open all non-fire doors

Re-organise room layout to ensure social distancing can be met – limit numbers sitting at tables, Install Perspex screens at reception desk, and on bars counters.

Request card/fob payment, by email Do not refill glasses to reduce handling,

Trustees /Director

Trustees /Director

Trustees

Operations manager

Operations manager

Trustees /Director

Director

Trustees

10 July 2020

10 July 2020

10 July 2020

10 July 2020

10 July 2020

10 July 2020

10 July 2020

10 July 2020

07 July 2020

07 July 2020

07 July 2020

07 July 2020

07 July 2020

07 July 2020

05 July 2020

07 July 2020

What are the hazards?

Who might be harmed and how?

What are you already doing to control the risks?

What further action do you need to take to control the risks?

Who needs to carry out the action?

When is the action needed by?

Done

Notice to encourage customers to return them to the glass collection point.

Wipe tables down after customers leave & before it is reallocated. Instruct staff

Increase the regularity of cleaning toilets

Provide paper towels for hand drying

Prop toilet entry doors open (women’s) and external (men’s)

Increase the regularity of general cleaning

Highlight hand sanitizer point to encourage customers to use these. Ensure extractor fans are used within the kitchen

Director

Operation /ManagerOperation /Manager

Director

Director

Trustees

Director

10 July 2020

10 July 2020

10 July 2020

10 July 2020

10 July 2020

10 July 2020

10 July 2020

When kitchen is in use

10.7.20

10.720

10.7.20

10.7.20

10.7.20

07 July 2020

10.7.20

Customers do not keep group size to

Staff A large garden area Advise customers by pre-visit information email on what is require of them

Director 10 June 2020 05 July 2020

What are the hazards?

Who might be harmed and how?

What are you already doing to control the risks?

What further action do you need to take to control the risks?

Who needs to carry out the action?

When is the action needed by?

Done

6 when outside. Customers Monitor customers so social distancing rules are followed

Put one-way system into place to enter and exit the outdoor area.

Arrange seating to keep group size to 6Social distance seating

Posters to remind customers that group size should be no more than 6

Trustees /Director

Trustees /Director

10 June 2020

10 July 2020

07 July 2020

07 July 2020

Adverse weather and the impact on in-door space

Staff

Customers

Have extra umbrellas available to stop a rush indoors

Staff to usher customers off site if there is no space in side

OperationsManager

Operations Manager

10 July 2020

10 July 2020

07 July 2020

07 July 2020

Getting or spreading Covid-19 through use of pool / snooker table and watching TV (transmission droplets due to shouting over noise of TV)

Staff

Customers

Move pool table to allow social distancing space around it

Ensuring those using the snooker tables bring their own cues, sanitize hands before and after each game

Lower the volume opt TV / Sports games.

TV to be controlled by staff.

Display notices around pool and snooker tables asking that hands are sanitized before play and equipment afterwards.

Take TV in bar area out of use.

Install advice notice by TV’s

Operations manager

Trustees

Operations Manager

10 July 2020

10 July 2020

10 July 2020

07 July 2020

07 July 2020

10.7.20

What are the hazards?

Who might be harmed and how?

What are you already doing to control the risks?

What further action do you need to take to control the risks?

Who needs to carry out the action?

When is the action needed by?

Done

10 July 2020 10.7.20

Getting or spreading Covid-19 through workers living and travelling to work together

Staff Identity groups of workers who live together. If increase staff are required to work together, rota these into a cohort to stop possible spread

Monitor the need to increase staff on duty.Discuss & agreed with workers to form a ‘work bubble’

Director When additional workers are required

Getting of spreading Covid-19 by not cleaning surfaces, and equipment

StaffCustomersContractorsDelivery Drivers

Identify surfaces that are frequently touched by many people – door handles, shared equipment, chair backs, sink taps

Train staff how to put on & remove PPE & how to keep it clean

Reduce the movement around the building by signage to reduce contamination through touched surfaces

Put in place monitoring and supervision to make sure people follow cleaning schedules.Identify and tell people what needs to be cleaned and when- memo sent to volunteers

Provide instruction and training to people, including:Products to usePrecautions to takeAreas to be cleanFrequency of cleaningRecording cleaning

Director /Operations Manager

Operations manager

Trustees /Director

10 July 2020

10 July 2020

10 July 2020

10.7.20

10.7.20

07 July 2020

What are the hazards?

Who might be harmed and how?

What are you already doing to control the risks?

What further action do you need to take to control the risks?

Who needs to carry out the action?

When is the action needed by?

Done

Avoid shared work equipment or having cleaning regimes in place.

Identify where contact can be reduced, eg by leaving doors open, contactless payments.

Identity any other areas to clean and specify frequency, level of cleaning and by whomRemove all unnecessary equipment to ease cleaning

Provide more waste bins and empty them more often.

Cleaning between shifts to limit shared work surfaces.

Director / Operations Manager

Operation manager

Operations manager

10 July 2020

10.7.20

10.7.20

10.7.20

10.7.20

10.7.20

Contracting or spreading Covid-19 by not social distancing

StaffCustomersContractorsDelivery Drivers

Following government guidance on social distancing:Identify places where, under normal circumstances workers and customers would not be able to maintain social distancing.

Put into place arrangements to monitor and supervise staff and customers to ensure social distancing rules are followed:

Advise customers by pre-visit information on what is require of them

Director / Trustees

Director

10.7.20

10 July 20

7th July 2020

06 July 20

What are the hazards?

Who might be harmed and how?

What are you already doing to control the risks?

What further action do you need to take to control the risks?

Who needs to carry out the action?

When is the action needed by?

Done

Identify how people can be kept apart in line with social distancing rules in the first instanceThis may include:Displaying social distance signage, marker tape on the floor, one-way systems, limiting the number of people on site, re-arrange bar serving arrangements, re-arrange seating areas, restrict numbers using toilets at any one time, try and arrange delivery times when bar is closed.

Identity where it isn’t possible to meet social distancing rules and identity other physical measures to separate peopleThis can include:Display social distancing signage, Perspex screens, markers on the floor where people should stand.

If it is not possible to implement

Install floor marking, on-way systems, signage, re-arrange tables and chairs.

None obvious

Install Perspex screens, floor marking at the bar

Trustees/ DirectorStaff

Trustees/ DirectorStaff

10 July 20

10 July 20

07 July 20

7.7.20

What are the hazards?

Who might be harmed and how?

What are you already doing to control the risks?

What further action do you need to take to control the risks?

Who needs to carry out the action?

When is the action needed by?

Done

social distancing and physical measures put other measures in place to protect people:This may include:enhanced cleaning, increased hand washing, limit the amount of time people spend of a task,Arrange rota ‘bubbles’ improve ventilation and work back to back where possible

Instruct staff on cleaning processes and recording requirements

Open all doors (except fire doors) to improve ventilation

Director

Operations manager

10 July 20

10 July 20

10.7.20

10.7.20

Poor ventilation leading to risk of Covid-19 Spreading

StaffCustomers

Identify areas that need additional air flow (members bar and function room)

Fresh air is preferred ventilation, open all possible door and windows (not fire doors)

Contact Tracing logging Desk Use desk fans if necessary

Maintain air circulation by opening doors and using mechanical ventilation if possible.

Keep French doors open(weather permitting)

Keep front door open

Operations manager

Operations manager

Operation manager

10 July 2020

10 July 2020

10.7.20

10.7.20

10.7.20

10.7.20

Mental health & wellbeing of staff

Staff Have regular keeping in touch calls

Share information and advice about mental health & wellbeing

Director 10 July 2020 30 June 2020

What are the hazards?

Who might be harmed and how?

What are you already doing to control the risks?

What further action do you need to take to control the risks?

Who needs to carry out the action?

When is the action needed by?

Done

through isolation and anxiety about Covide-19

Talk openly with workers and tell them to raise any concerns

Share risk assessment with staff.

Make sure workers take regular breaks

Consider referral to occupation health specialists

Director

Operations manager

Has been ongoing during pandemic10 July 2020

10 July 2020

30 June 2020

10.7.20

Increased risk of aggression or violence to staff and volunteers

StaffVolunteers

Advised customers of processes to follow

Provide staff with customer service training

Ensure Staff are aware of the change of building layout and what is expected from customers

Give staff the authority to remove customers / close the bar if necessary.

Provide a Trustee to be on-call for guidance and support

Director

Director

10 July 20

10 July 20

10 July 20

10 July 20

30.6..20

30 June 2020

30 June 2020

17th July 2020

Increase risk of Staff Identify staff at risk by speaking Put systems to regularly review staff Director 10 July 2020 30 June

What are the hazards?

Who might be harmed and how?

What are you already doing to control the risks?

What further action do you need to take to control the risks?

Who needs to carry out the action?

When is the action needed by?

Done

infection and complications for vulnerable workers

ContractorsDelivery drivers

with staff and asking them to complete questionnaires

Supply masks and gloves if staff wish to wear them, routine for regular handwashing and sanitising

wellbeing

Follow government & HR company guidance for these staff

Director 10 July 2020

2020

30 June 2020

Inability to obtain bar screens, sanitizers, cleaning materials and screens

StaffCustomersContractorsDelivery Drivers

Full PPE is required in only a limited number of setting (health care)

Good supplies of sanitizers and cleaning materials are in place Portable Screens have been purchased for bar and reception areas. In place

Check supply levels on a daily basis and order in good times to allow for delivery delays

Operation manager /Director

Ditto

10 June 20

10.7.20

10.7.20

10.7.20

More information on managing risk: www.hse.gov.uk/simple-health-safety/risk/

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