mteb/FeedbackQARetrieval huggingface dataset:
Restaurants offering takeaway or delivery
5. Cleaning the workplace
5.1 Before reopening
In this section

5.1 Before reopening
5.2 Keeping the workplace clean
5.3 Hygiene handwashing, sanitation facilities and toilets
5.4 Changing rooms and showers
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.1 Before reopening
Objective: To make sure that any site or location that has been closed or
partially operated is clean and ready to restart, including:

an assessment for all sites, or parts of sites, that have been closed, before restarting work
cleaning procedures and providing hand sanitiser, before restarting work

Steps that will usually be needed:


Checking whether you need to service or adjust ventilation systems, for example, so that they do not automatically reduce ventilation levels due to lower than normal occupancy levels.


Most air conditioning systems do not need adjustment, however where systems serve multiple buildings, or you are unsure, advice should be sought from your heating ventilation and air conditioning (HVAC) engineers or advisers.


Opening windows and doors frequently to encourage ventilation, where possible.


*[HVAC]: heating ventilation and air conditioning
Restaurants offering takeaway or delivery
7. Workforce management
7.2 Work-related travel
In this section

7.1 Shift patterns and working groups
7.2 Work-related travel
7.3 Communications and training

7.2 Work-related travel
7.2.1 Cars, deliveries on motorcycles and bicycles, accommodation and
visits
Objective: To avoid unnecessary work travel and keep people safe when they do
need to travel between locations.
Steps that will usually be needed:


Minimising non-essential travel - considering remote options first.


Minimising the number of people travelling together in any one vehicle, using fixed travel partners, increasing ventilation when possible and avoiding sitting face-to-face.


Cleaning shared vehicles between shifts or on handover.


Where workers are required to stay away from their home, centrally logging the stay and making sure any overnight accommodation meets social distancing guidelines.


Ensuring that delivery drivers or riders maintain good hygiene and wash their hands regularly.


7.2.2 Deliveries to other sites
Objective: To help workers delivering to other sites to maintain social
distancing and hygiene practices.
Steps that will usually be needed:


Putting in place procedures to minimise person to person contact during deliveries to other sites.


Maintaining consistent pairing where two person deliveries are required.


Minimising contact during payments and exchange of documentation, for example by using electronic payment methods and electronically signed and exchanged documents.
Restaurants offering takeaway or delivery
3. Social distancing at work
3.1 Coming to work and leaving work
Objective: To maintain social distancing wherever possible, including on
arrival and departure and to ensure handwashing upon arrival.
Steps that will usually be needed:


Staggering arrival and departure times at work to reduce crowding into and out of the workplace, taking account of the impact on those with protected characteristics.


Providing additional parking or facilities such as bike racks to help people walk, run, or cycle to work where possible.


Reducing congestion, for example by having more entry points to the workplace. If you have more than one door, consider having one for entering the building and one for exiting.


Using markings to guide staff coming into or leaving the building.


Providing handwashing facilities, or hand sanitiser where not possible, at entry and exit points.


Providing alternatives to touch-based security devices such as keypads.


Providing storage for staff clothes and bags.


Requesting staff change into work uniforms on site using appropriate facilities/changing areas, where social distancing and hygiene guidelines can be met.


Washing uniforms on site rather than by individual staff members at home.
Restaurants offering takeaway or delivery
5. Cleaning the workplace
5.3 Hygiene - handwashing, sanitation facilities and toilets
In this section

5.1 Before reopening
5.2 Keeping the workplace clean
5.3 Hygiene handwashing, sanitation facilities and toilets
5.4 Changing rooms and showers
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.3 Hygiene - handwashing, sanitation facilities and toilets
Objective: To help everyone keep good hygiene through the working day.
Steps that will usually be needed:


Following government guidance on hygiene in food preparation and food service areas.


Using signs and posters to build awareness of good handwashing technique, the need to increase handwashing frequency, avoid touching your face and to cough or sneeze into your arm.


Providing regular reminders and signage to maintain hygiene standards.


Providing hand sanitiser in multiple locations in addition to washrooms.


Setting clear use and cleaning guidance for toilets to ensure they are kept clean and social distancing is achieved as much as possible.


Enhancing cleaning for busy areas.


Special care should be taken for cleaning of portable toilets.


Providing more waste facilities and more frequent rubbish collection.


Providing hand drying facilities – either paper towels or electrical driers.
Restaurants offering takeaway or delivery
What do we mean by ‘restaurants offering takeaway or delivery’?
This guidance applies to any food preparation or food service setting where
food is sold for takeaway or delivery. For example:

bars
pubs and restaurants operating as take-aways
cafes
food to go
food delivery
takeaways and mobile catering
contract catering at the point of service to the consumer, such as in offices or similar environments

It also applies to the food services provided by businesses.It does not apply
to food preparation or food service in clinical or healthcare settings.
Restaurants offering takeaway or delivery
2. Who should go to work?
2.1 Protecting people who are at higher risk
Objective: To protect clinically vulnerable and clinically extremely
vulnerable individuals.
Clinically extremely vulnerable individuals have been strongly advised not to
work outside the home.
Clinically vulnerable individuals, who are at higher risk of severe illness
(for example, people with some pre existing conditions), have been asked to
take extra care in observing social distancing and should be helped to work
from home, either in their current role or in an alternative role.
If clinically vulnerable (but not extremely clinically vulnerable) individuals
cannot work from home, they should be offered the option of the safest
available on site roles, enabling them to stay 2m away from others. If they
have to spend time within 2m of others, you should carefully assess whether
this involves an acceptable level of risk. As for any workplace risk you must
take into account specific duties to those with protected characteristics,
including, for example, expectant mothers who are, as always, entitled to
suspension on full pay if suitable roles cannot be found. Particular attention
should also be paid to people who live with clinically extremely vulnerable
individuals.
Steps that will usually be needed:


Providing support for workers around mental health and wellbeing. This could include guidance or telephone support.


See current guidance for advice on who is in the shielding and clinically vulnerable groups.
Restaurants offering takeaway or delivery
7. Workforce management
7.3 Communications and training
In this section

7.1 Shift patterns and working groups
7.2 Work-related travel
7.3 Communications and training

7.3 Communications and training
7.3.1 Returning to work
Objective: To make sure all workers understand coronavirus related safety
procedures.
Steps that will usually be needed:


Providing clear, consistent and regular communication to improve understanding and consistency of ways of working.


Engaging with workers through existing communication routes and worker representatives to explain and agree any changes in working arrangements.


Developing communication and training materials for workers prior to returning to site, especially around new procedures for arrival at work.


7.3.2 Ongoing communications and signage
Objective: To make sure all workers are kept up to date with how safety
measures are being implemented or updated.
Steps that will usually be needed:


Ongoing engagement with workers, including through trade unions or employee representative groups, to monitor and understand any unforeseen impacts of changes to working environments.


Awareness and focus on the importance of mental health at times of uncertainty. The government has published guidance on the mental health and wellbeing aspects of coronavirus.


Communicating approaches and operational procedures with suppliers, customers or trade bodies to help their adoption and to share experience.


Using simple, clear messaging to explain guidelines using images and clear language, with consideration of groups for which English may not be their first language.


Using visual communications, for example whiteboards or signage, to explain changes to production schedules, breakdowns or materials shortages to reduce the need for face to face communications.
Restaurants offering takeaway or delivery
5. Cleaning the workplace
5.5 Handling goods, merchandise and other materials, and onsite vehicles
In this section

5.1 Before reopening
5.2 Keeping the workplace clean
5.3 Hygiene handwashing, sanitation facilities and toilets
5.4 Changing rooms and showers
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.5 Handling goods, merchandise and other materials, and onsite vehicles
Objective: To reduce transmission through contact with objects that come into
the workplace and vehicles at the worksite.
Steps that will usually be needed:


Cleaning procedures for goods and merchandise entering the site.


Cleaning procedures for the parts of shared equipment you touch after each use.


Encouraging increased handwashing and introducing more handwashing facilities for workers handling goods and merchandise, or providing hand sanitiser where this is not practical.


Regular cleaning of vehicles that workers may take home.


Enhanced handling procedures of laundry to prevent potential contamination of surrounding surfaces, to prevent raising dust or dispersing the virus.
Restaurants offering takeaway or delivery
4. Managing your customers, visitors and contractors
In this section

4.1 Manage contacts
4.2 Providing and explaining available guidance

4.1 Manage contacts
Objective: To minimise the contact resulting from visits to restaurants, bars
and cafes offering takeaway or delivery services.
Steps that will usually be needed:


Providing handwashing and hand sanitiser and encourage visitors to wash their hands regularly.


Regulating entry so that the premises do not become overcrowded, and placing 2m markers on the floor to maintain social distancing inside the premises.


Providing clear guidance on social distancing and hygiene to people on arrival, for example, signage, visual aids and before arrival, such as by phone, on the website or by email.


Determining if schedules for essential services and contractor visits can be revised to reduce interaction and overlap between people, for example, carrying out services at night.


4.1.1 Selling food or drink
Objective: To minimise interactions with outside workers and the public when
selling food or drinks.
Steps that will usually be needed:


Minimising contact between kitchen workers and front of house workers, delivery drivers or riders, for example, by having zones from which delivery drivers can collect packaged food items.


Using front of house staff to serve customers purchasing food and drink, minimising the time they spend in the kitchen.


Creating a physical barrier such as a screen, between front of house workers and customers where possible.


Encouraging contactless payments where possible.


Limiting access to premises for people waiting for or collecting takeaways. Setting out clear demarcation for 2m distances for customers queuing. Asking customers to wait in their cars.


Asking customers to order online, on apps or over the telephone to reduce queues and stagger pick up times.


Making regular announcements to remind customers to follow social distancing advice and clean their hands regularly.


4.2 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:


Displaying clearly to customers the social distancing guidelines in place.


Where site visits are required, for example, inbound supplier deliveries or safety critical visitors, providing site guidance on social distancing and hygiene on or before arrival.


Reviewing entry and exit routes for customers, visitors and contractors to minimise contact with other people.
Restaurants offering takeaway or delivery
8. Inbound and outbound goods
Objective: To maintain social-distancing and avoid surface transmission when
goods enter and leave the site, especially in high volume situations, for
example, distribution centres, despatch areas.
Steps that will usually be needed:


Revising pick up and drop off collection points, procedures, signage and markings.


Considering methods to reduce frequency of deliveries, for example by ordering larger quantities less often.


Minimising unnecessary contact at gatehouse security, yard and warehouse. For example, non-contact deliveries where the nature of the product allows for use of electronic pre-booking.


Where possible and safe, having single workers load or unload vehicles.


Where possible, using the same pairs of people for loads where more than one is needed.


Enabling drivers to access welfare facilities when required, consistent with other guidance.


Encouraging drivers to stay in their vehicles where this does not compromise their safety and existing safe working practice, such as preventing drive-aways.


Creating one-way flow of traffic in stockrooms.


Adjusting put-away and replenishment rules to create space for social distancing. Where social distancing cannot be maintained due to workplace design, sufficient mitigation strategies should be designed and implemented.


Definitions
Refers to areas and amenities which are provided for the common use of more
than one person including canteens, reception areas, meeting rooms, areas of
worship, toilets, gardens, fire escapes, kitchens, fitness facilities, store
rooms, laundry facilities.
Refers to people who have specific underlying health conditions that make them
extremely vulnerable to severe illness if they contract COVID-19. Clinically
extremely vulnerable people will have received a letter telling them they are
in this group, or will have been told by their GP. Who is ‘clinically
extremely vulnerable’?
Refers to people who may be at increased risk from COVID-19, including those
aged 70 or over and those with some underlying health conditions. Who is
‘clinically vulnerable’?
Restaurants offering takeaway or delivery
7. Workforce management
7.1 Shift patterns and working groups
In this section

7.1 Shift patterns and working groups
7.2 Work-related travel
7.3 Communications and training

7.1 Shift patterns and working groups
Objective: To change the way work is organised to create distinct groups and
reduce the number of contacts each worker has.
Steps that will usually be needed:


As far as possible, where people are split into teams or shift groups, fixing these teams or shift groups so that where contact is unavoidable, this happens between the same people.


Considering where congestion caused by people flow and ‘pinch points’ can be improved. Using one-way systems, staggered shifts and assigned staff mealtimes are possible ways to minimise the risk of transmission.
Restaurants offering takeaway or delivery
3. Social distancing at work
3.4 Meetings
Objective: To reduce transmission due to face-to-face meetings and maintain
social distancing in meetings.
Steps that will usually be needed:


Using remote working tools to avoid in-person meetings.


Only absolutely necessary participants should attend meetings and should maintain 2m separation throughout.


Avoiding transmission during meetings, for example, from sharing pens and other objects.


Providing hand sanitiser in meeting rooms.


Holding meetings outdoors or in well ventilated rooms whenever possible.


For areas where regular meetings take place, using floor signage to help people maintain social distancing.
Restaurants offering takeaway or delivery
1. Thinking about risk
1.1 Managing risk
Objective: To reduce risk to the lowest reasonably practicable level by taking
preventative measures, in order of priority
Employers have a duty to reduce workplace risk to the lowest reasonably
practicable level by taking preventative measures. Employers must work with
any other employers or contractors sharing the workplace so that everybody’s
health and safety is protected.
In the context of COVID-19 this means working through these steps in order:


In every workplace, increasing the frequency of handwashing and surface cleaning.


Businesses and workplaces should make every reasonable effort to enable working from home as a first option. Where working from home is not possible, workplaces should make every reasonable effort to comply with the social distancing guidelines set out by the government (keeping people 2m apart wherever possible).


Where the social distancing guidelines cannot be followed in full, in relation to a particular activity, businesses should consider whether that activity needs to continue for the business to operate, and, if so, take all the mitigating actions possible to reduce the risk of transmission between their staff.


Further mitigating actions include:   


– increasing the frequency of hand washing and surface cleaning
– keeping the activity time involved as short as possible
– using screens or barriers to separate people from each other
– using back-to-back or side-to-side working (rather than face-to-face)
whenever possible
– reducing the number of people each person has contact with by using ‘fixed
teams or partnering’ (so each person works with only a few others)

Finally, if people must work face-to-face for a sustained period with more than a small group of fixed partners, then you will need to assess whether the activity can safely go ahead. No one is obliged to work in an unsafe work environment.   

In your assessment you should have particular regard to whether the people
doing the work are especially vulnerable to COVID-19.
The recommendations in the rest of this document are ones you should consider
as you go through this process. You could also consider any advice that has
been produced specifically for your sector, for example by trade associations
or trades unions.
If you have not already done so, you should carry out an assessment of the
risks posed by COVID-19 in your workplace as soon as possible. If you are
currently operating, you are likely to have gone through a lot of this
thinking already. We recommend that you use this document to identify any
further improvements you should make.
*[COVID-19]: coronavirus
Restaurants offering takeaway or delivery
3. Social distancing at work
3.2 Moving around buildings and worksites
Objective: To maintain social distancing wherever possible, while people
travel through the workplace.
Steps that will usually be needed:


Reducing movement by discouraging non-essential trips within buildings and sites, for example, restricting access to some areas, encouraging use of radios or telephones, where permitted, and cleaning them between use.


Reducing job and location rotation, for example, assigning workers to specific floors or keeping temporary personnel dedicated to one site.


Introducing more one-way flow routes through buildings through signage that clearly indicate the direction of flow.


Reducing maximum occupancy for lifts, providing hand sanitiser for the operation of lifts and encouraging use of stairs wherever possible.


Making sure that people with disabilities are able to access lifts.


Regulating use of high traffic areas including corridors, lifts and staircases to maintain social distancing.
Restaurants offering takeaway or delivery
1. Thinking about risk
1.2 Sharing your risk assessment
You should share the results of your risk assessment with your workforce. If
possible, you should consider publishing the results on your website (and we
would expect all businesses with over 50 workers to do so).
Below you will find a notice you should display in your workplace to show you
have followed this guidance.  
Staying COVID-19 Secure in
2020
(This file may not be suitable for users of assistive technology. Request an
accessible
format.)
*[COVID-19]: coronavirus
Restaurants offering takeaway or delivery
5. Cleaning the workplace
5.2 Keeping the workplace clean
In this section

5.1 Before reopening
5.2 Keeping the workplace clean
5.3 Hygiene handwashing, sanitation facilities and toilets
5.4 Changing rooms and showers
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.2 Keeping the workplace clean
Objective: To keep the workplace clean and prevent transmission by touching
contaminated surfaces.
Steps that will usually be needed:


Following government guidance on cleaning food preparation and food service areas.


Wedging doors open, where appropriate, to reduce touchpoints. This does not apply to fire doors.


Cleaning laminated menus or disposing of paper menus after each use.


Providing only disposable condiments or cleaning non-disposable condiment containers after each use.


If you are cleaning after a known or suspected case of coronavirus then you should refer to the specific guidance.


Frequent cleaning of work areas and equipment between uses, using your usual cleaning products.


5.2.1 Kitchen or cafe cleaning
Objective: To ensure the highest hygiene standards are operated in kitchen
areas.
Steps that will usually be needed:


Following government guidance on cleaning food preparation and food service areas.


Recognising that cleaning measures are already stringent in kitchen areas, consider the need for additional cleaning and disinfection measures.


Having bins for collection of used towels and staff overalls.


Asking workers to wash hands before handling plates and takeaway boxes.


Continuing high frequency of hand washing throughout the day.