Risk Assessment - Stallard Kane Associates · Web viewCanteen staff who are unwell should not be at work. Canteen staff should wash their hands often with soap and water for at least

Risk Assessment NOTE: Before completing this risk assessment please see guidance notes towards the end of the document.

Identified Hazards

Who may be affected

Risk Level before control measures

S x L = R

Existing control measures Additional Control measures required

To be actioned by

Completion date

Final Risk levelS x L = R

S L R RR S L R RR

COVID-19

Sudden illness

Somebody showing

Symptoms

Employees 5 3 15 H If anyone becomes unwell with any known symptoms in the business or workplace, they should be sent home and advised to follow the stay at home guidance

Avoid touching anything Cough or sneeze into a tissue and put it in

a bin, or if they do not have tissues, cough and sneeze into the crook of their elbow.

Wash hands thoroughly for 20 seconds after any contact with someone who is unwell with symptoms consistent with coronavirus infection.

If an employee is experiencing symptoms, visit NHS 111 online or call 111 if there is no internet access.

Guidance on self-isolation found via the Government website.

If a member of staff has helped someone who was taken unwell with symptoms, they do not need to go home unless they develop symptoms themselves.

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© Stallard Kane LtdEvery effort has been made by Stallard Kane Ltd to ensure that the information given is accurate and not misleading. However, we cannot accept responsibility for any loss or liability perceived to have arisen from the use of any such information. Only Acts of Parliament and Statutory Instruments have the force of law and only the courts can authoritatively interpret the law.

Date:

Assessors Name: Reference Number: Review Date: Ongoing (at least weekly or as per government guidance

updates)

Endorsed By: Signature: Position: Date:

Description of assessment Coronavirus (COVID-19) – Retail (Shops and branches)

Location Details Various


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Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


S L R RR S L R RR

COVID-19

Sudden illness - Continued

Somebody showing

Symptoms

Employees 5 3 15 H In an emergency, call 999 if they become seriously ill.

They must not visit the GP, pharmacy, urgent care centre or a hospital.

They must then follow the guidance on self-isolation and not return to work / business premises until their period of self-isolation has been completed.

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Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


S L R RR S L R RR

COVID-19

Travelling to and from Work

Catching and Spreading

Employees 5 3 15 H Where possible all workers should travel to work alone using their own transport.

Workers should avoid public transport. Where public transport is the only option for workers - Changing and staggering employee starting hours to reduce congestion on the network may be considered.

Hand cleaning for 20 seconds should be carried out as soon as arriving to work.

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Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


S L R RR S L R RR

COVID-19

Accessing the premises- Staff


Employees 5 3 15 H Create a separate staff entrance safe access during business hours

Create staggered working hours if required Create a one-way system through the

shop to reduce the risk of passing Create a separate entrance and exit to

enable safe entry Limit staff to specific work areas Limit the number of customers within the

shop at once Plenty of space to be available to ensure

operatives are keeping 2m as a minimum.

As additional employees are authorised to begin work, assessment will be reviewed.

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Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


S L R RR S L R RR

COVID-19

Accessing the premises -

Public


EmployeesPublic

5 3 15 H Limit number of entry and exit points into and out of store.

Consider having separate entrance and exit points if possible.

Limit the number of customers in the store at any time.

Assess the size of the store and its layout, this will enable you to calculate the number of customers who can reasonably follow 2m social distancing.

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Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


S L R RR S L R RR

COVID-19

Accessing the premises –

Public – Continued


EmployeesPublic

5 3 15 H Use a colleague to meet customers, explain the social distancing requirements and control the number of customers entering store at any one time.

Consider whether temporary barriers should be available in case it is necessary to stop people joining a queue.

Place clear signage outside of the store explaining the social distancing measures in place that customers should follow.

Place markings outside the store to assist correct queue spacings.

Speak to nearby premises to work together to manage possible shared queuing areas.

Encourage customers to shop alone wherever possible. Please bear in mind that this is not always possible.

Schedule deliveries to avoid crowding in delivery areas.

Consider non-contact stock deliveries. Businesses in shopping centres should

discuss queue management with centre management to determine the best way to avoid congestion.

Consider whether additional security staff may be required to support staff.

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Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


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S L R RR S L R RR

COVID-19

Dealing with Customers –

Inside the premises

Catching and Spreading the

virus

EmployeesPublic

5 4 20 VH Government advice is clear PPE, including facemasks, is only necessary for those working in clinical situations. However, good practice is to supply masks or visors, and gloves to those who request them. It is important that these are used correctly to minimise the risk of infection.

The use of such PPE does not replace or reduce the need to follow the government guidance in relation to hygiene practice

Daily reminders about hand washing and correct coughing etiquette using the following:o Additional signage o Written communication o Posters and signage. o Daily reminders to all staff via

noticeboards and/or intranets

Provision of hand sanitiser in high traffic/customer interaction areas such as: o Till points o Changing rooms, if open o Staff rooms o Backdoor for staff and delivery

drivers

5 2 10 H

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Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


S L R RR S L R RR

COVID-19


Inside the premises - Continued


EmployeesPublic

5 4 20 VH Consider what steps will be taken by managers and staff where customers are not following social distancing measures.

Shop Floor and Till Areas Use floor markings inside to facilitate

compliance with the social distancing advice of 2 metres, particularly in the most crowded areas and where queueing is likely.

Place clear signage throughout the store reminding customers of the social distancing measures and asking them to follow these rules.

Review the layout of the store to ensure aisles/walkways are as clear as possible to accommodate 2metre social distancing, including the removal of promotional fixtures if necessary.

Consider (if possible) one-way systems using floor markings and signage to highlight system and direction.

Make regular announcements to remind staff and customers to follow social distancing advice.

Erect physical barriers at till points using flex plastic to provide a barrier for those working on the tills. These should be included in store cleaning programmes. Plastic screens can be erected to eliminate face to face contact at the tills.

5 2 10 H

Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


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S L R RR S L R RR

COVID-19




EmployeesPublic

5 4 20 VH All services which are offered to customers where social distancing cannot be complied with should be temporarily stopped. These may include in-house make up and beauty services.

All shops which have restaurants for public use should remain temporarily closed until the government guidance changes.

If necessary, use staff to manage the flow of customers to checkouts.

Where till points are close together, consider closing every other till point. Assess whether this is also necessary for self-scan tills.

Leave non-essential doors open to minimise the number of people who touch them. This does not apply to fire doors.

Customer order collection points should be set up to ensure the 2m separation either by floor markings or by limiting the number of customers that can wait at a time.

Consider limiting the number of customers in enclosed spaces such as lifts.

Remove promotions and features where customers are likely to congregate, such as product demonstrations.

5 2 10 H

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Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


S L R RR S L R RR

COVID-19




5 4 20 VH To limit congestion, consider restocking/replenishing only outside of store opening hours. If replenishment must be done in opening hours, assess how this can be done without compromising employee or customer safety.

Encourage cashless purchases. Self-checkout touch screens/keypads – If

these remain in operation a member of staff must be available to regularly wipe these areas. Ideally between each use.

5 2 10 H

Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


S L R RR S L R RR

COVID-19

Applying First Aid


Employees, public

5 3 15 H Provide additional PPE for all first aiders, this should include face mask eye protection latex gloves and apron. Gloves apron and masks should be disposed of after use and eye protection cleaned.

Limit access to first aid facilities to only trained first aid personnel and / or appointed person(s)

First aiders must wash hands before and after using the first aid facilities or applying first aid

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Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


S L R RR S L R RR

COVID-19

Meetings


Employees 5 3 15 H Only absolutely necessary meeting participants should attend

Attendees should be 2 metres apart from each other, use open air spaces if possible

Rooms should be well ventilated / windows opened to allow fresh air circulation.

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Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


S L R RR S L R RR

COVID-19

Welfare Facilities


Employees 5 3 15 H Hand Washing Ensure soap and fresh water is readily

available and kept topped up at all times Provide hand sanitiser where hand

washing facilities are unavailable Regularly clean the hand washing facilities

and check soap and sanitiser levels Provide suitable and sufficient rubbish bins

for hand towels with regular removal and disposal.

Display posters highlighting the correct hand washing procedures.

Toilet Facilities Restrict the number of people using the

toilet facilities at one time. Washing of hands before and after using

the facilities. Increase cleaning regime for toilet facilities

particularly door handles, locks and toilet

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flush. Provide more bins for hand towels and

regular removal and disposal All waste from hand washing and wiping

down to be treated as clinical waste.

Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


S L R RR S L R RR

COVID-19

Welfare Facilities - Continued


Employees, client, public

5 3 15 H Canteens and Eating Arrangements Where it is not possible to introduce a

means of keeping equipment clean between use, kettles, microwaves etc. may have to be removed from use. Clean tables between each use.

Any cutlery/kitchen utensils used will be cleaned both before and after use.

Use of local shops is to be discouraged. Where possible, staff should be

encouraged to bring their own food. Employees using the canteen will do so

one at a time if possible. If one at a time is not possible due to

numbers, workers should sit 2 metres apart from each other whilst eating and avoid all contact

Hand cleaning facilities or hand sanitiser should be available at the entrance of any room where people eat and should be used by workers when entering and leaving the area.

Staff should be reminded to wash their hands regularly using soap and water for

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20 seconds before and after eating. Provision of hand sanitiser at entry/exit

points. Notices promoting hand hygiene and

social distancing should be placed visibly in these areas.

Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


S L R RR S L R RR

COVID-19

Welfare Facilities - Continued


Employees 5 3 15 H Operatives should be asked to bring pre-prepared food and refillable drinking bottles

All self-generated waste to be disposed of by individuals

All rubbish should be put straight in the bin and not left for someone else to clear up

Staff who go outside the store for a break should maintain physical distancing from any colleagues or public while doing so.

Canteen staff who are unwell should not be at work.

Canteen staff should wash their hands often with soap and water for at least 20 seconds and before and after handling food.

If possible, increase the number of hand washing stations available.

Introduce a staggered or extended break rota to avoid crowding.

Space out chairs and tables. For example, by removal or marking as “do not use”.

Remove sofas from break areas. Frequently clean and disinfect surfaces

that are touched regularly, using your standard cleaning products.

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Consider providing a takeaway service to avoid crowding in the canteen

Welfare Regulations will still be adhered to.Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


S L R RR S L R RR

COVID-19

Cleaning


Employees 5 3 15 H Enhanced cleaning procedures will be in place across the shop particularly in communal areas and at touch points including: o Taps and washing facilitieso Toilet flush and seatso Door handles and push plateso Handrails on staircases and

corridorso Machinery and equipment controlso Food preparation and eating

surfaceso Telephone equipmento Keyboards, photocopiers and other

office equipment Rubbish collection and storage points will

be increased and emptied regularly throughout and at the end of each day.

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Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


S L R RR S L R RR

COVID-19

Lack of awareness

Employees 5 3 15 H The latest government campaign posters will be displayed in the welfare areas and in suitable places around site.

Regular bulletins will be issued and where possible and safe to do so at an acceptable distance,

Toolbox talks and safety briefings will be carried out, warning employees of the risks posed by the virus as well as the control measures outlined in this assessment and from government guidance. This will include informing personnel of the known symptoms and making them aware of new Government advice as and when updated.

We will continually adopt and review new government / WHO guidance as and when it is available.

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Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


S L R RR S L R RR

COVID-19

Vulnerable Groups

‘Increased Risk’

Employees

Employees 5 4 20 VH Medical questionnaires are issued upon employment.

Covid-19 screening questionnaires to be issued upon work re-commencing or periodically is work has continuing throughout the pandemic.

Employees known to be at an increased risk of severe illness from coronavirus (COVID-19) to be particularly stringent in following social distancing measures.

For employees with an underlying health condition, as per the above list, the government “strongly advises” that you work from home where possible. If your job isn’t suitable for home working the employer will consider offering you furloughed, temporarily re-deployed to a role that would allow home working for the duration of this crisis, or undertake a risk assessment to identify any additional steps that need to take, such as re-allocating some duties or providing additional personal protective equipment.

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Identified Hazards

Who may be affected


S x L = R


To be actioned by

Completion date


S L R RR S L R RR

COVID-19

“At-risk” employees

there are some clinical conditions which put people

at even higher risk of severe illness from COVID-19

Employees 5 4 20 VH There are some clinical conditions which put people at even higher risk of severe illness from COVID-19, These people may have received letters from the NHS to state that they must self-isolate for 12 weeks.

These people MUST follow the guidelines sent out to them before returning to work

People falling into this group are those who may be at particular risk due to complex health problems.

Employees must speak to their GP or care team if they have not been contacted and think they should have been.

Issue Covid-19 screening questionnaires to all employees and review.

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Guidance Notes

1–4 LOW 5–9 MEDIUM 10–15 HIGH 16–25 VERY HIGH

Continue with existing control, however monitor for changes.

Implement any additional control measures required, within the

timescales given in the risk assessment.

Requires attention to reduce the rating as well as regular ongoing monitoring.

Implement any additional control measures required, within the

timescales given in the risk assessment.

Requires immediate attention to bring the risk down to an acceptable level.

Implement the control measures required, within the timescales given

in the risk assessment and continue to review working practices to reduce the probability of an accident to the lowest

possible level.

Stop immediately – the risk is too high.

Take immediate action to reduce the risk to

the lowest level possible.

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SEVERITY

5 Fatality – Very High Risk4 Severe incapacity – High Risk3 Absent 3 weeks – Medium Risk2 Absent less than 1 day – Low Risk1 Insignificant – Low Risk


Additional comments:1. This risk assessment needs to be discussed with employees to ensure that they are fully aware of all control measures2. Employees are to sign an acknowledgement sheet for their understanding of this risk assessment3. The risk assessment is to be reviewed on an ongoing basis as per government guidance4. This risk assessment must be approved by the nominated person for health and safety before being issued as a live document

Assessor 1 name: Signature: Date:

Assessor 2 name: Signature: Date:

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I, the undersigned, have been fully briefed on this risk assessment and other control measures in place to reduce the risk of injury to the lowest possible level. I fully understand my duties as an employee, to follow the control measures in this risk assessment and the method statement.

Employee name Job description Date Employee comments/recommendations Signature

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Documents

Risk Assessment - Stallard Kane Associates · Web viewCanteen staff who are unwell should not be at work. Canteen staff should wash their hands often with soap and water for at least