mteb/FeedbackQARetrieval huggingface dataset:
Restaurants offering takeaway or delivery
3. Social distancing at work
3.3 Workplaces and workstations
Objective: To maintain social distancing between individuals when they are at
their workstations.
For people who work in one place, workstations should allow them to maintain
social distancing from one another as well as the public.
Workstations should be assigned to an individual as much as possible. If they
need to be shared, they should be shared by the smallest possible number of
people.
If it is not possible to keep workstations 2m apart then businesses should
consider whether that activity needs to continue for the business to operate,
and if so take all mitigating actions possible to reduce the risk of
transmission.
Steps that will usually be needed:


Reviewing layouts and processes to allow staff to work further apart from each other.


Only where it is not possible to move workstations further apart, arranging people to work side-by-side or facing away from each other rather than face-to-face.


Only where it is not possible to move workstations further apart, using screens to separate people from each other.


Using floor tape or paint to mark areas to help workers keep to a 2m distance.


Using screens to create a physical barrier between people where appropriate, for example, considering areas such as till points.


3.3.1 Food preparation
Objective: To maintain social distancing and reduce contact where possible in
kitchens and other food preparation areas.
COVID-19 is a respiratory illness. It is not known to be transmitted by
exposure to food or food packaging.
Steps that will usually be needed:


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


Allowing kitchen access to as few people as possible.


Minimising interaction between kitchen staff and other workers, including when on breaks.


Putting teams into shifts to restrict the number of workers interacting with each other.


Spacing workstations 2m apart as much as possible, recognising the difficulty of moving equipment such as sinks, hobs and ovens. Consider cleanable panels to separate workstations in larger kitchens.


Providing floor marking to signal distances of 2m apart.


Using ‘one way’ traffic flows to minimise contact.


Minimising access to walk-in pantries, fridges and freezers, for example, with only one person being able to access these areas at one point in time.


Minimising contact at ‘handover’ points with other staff, such as when presenting food to serving staff and delivery drivers.


3.3.2 Food consumption areas
Objective: To maintain social distancing and reduce contact where possible in
public spaces. Current guidance for public spaces is as follows:

bar areas must be closed
seated restaurants and cafe areas must be closed
all food and drink outlets should be takeaway only

Steps that will usually be needed:

Using signage to make clear to customers and the public that these areas are closed.

*[COVID-19]: coronavirus
Restaurants offering takeaway or delivery
3. Social distancing at work
In this section:

3.1 Coming to work and leaving work
3.2 Moving around buildings and worksites
3.3 Workplaces and workstations
3.4 Meetings
3.5 Common areas
3.6 Accidents, security and other incidents

Objective: To maintain 2m social distancing wherever possible, including
arriving at and departing from work, while in work, and when travelling
between sites.
You must maintain social distancing in the workplace 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.
Mitigating actions include:

further 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)

Social distancing applies to all parts of a business, not just the place where
people spend most of their time, but also entrances and exits, break rooms,
canteens and similar settings. These are often the most challenging areas to
maintain social distancing.
Restaurants offering takeaway or delivery
5. Cleaning the workplace
5.4 Changing rooms and showers
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

5.4 Changing rooms and showers
Objective: To minimise the risk of transmission in changing rooms and showers.
Steps that will usually be needed:


Where shower and changing facilities are required, setting clear use and cleaning guidance for showers, lockers and changing rooms to ensure they are kept clean and clear of personal items and that social distancing is achieved as much as possible.


Introducing enhanced cleaning of all facilities regularly during the day and at the end of the day.
Restaurants offering takeaway or delivery
2. Who should go to work?
2.2 People who need to self-isolate
Objective: To make sure individuals who are advised to stay at home under
existing government
guidance do not physically come to work. This includes individuals who have
symptoms of coronavirus as well as those who live in a household with someone
who has symptoms.
Steps that will usually be needed:


Enabling workers to work from home while self-isolating if appropriate.


See current guidance for employers and employees relating to statutory sick pay due to coronavirus.


See current guidance for people who have symptoms and those who live with others who have symptoms.
Self-employment and Universal Credit
Providing information about your earnings
Everyone claiming Universal Credit needs to report their self-employed
earnings at the end of each monthly assessment period. This includes company
directors, even those paying themselves by PAYE.
You’ll need to report payments into and out of your business in the assessment
period. This includes:

total amount your business received
how much your business spent on different types of expenses, such as travel costs, stock, equipment and tools, clothing and office costs
how much tax and National Insurance you paid
any money you paid into a pension
Self-employment and Universal Credit
How your Universal Credit payment is worked out
Your Universal Credit payment will be based on the earnings you report at the
end of each monthly assessment period.
If you’re already getting Universal Credit
Since 30 March 2020, the way your Universal Credit payment is worked out has
changed because of coronavirus.
Payments are no longer calculated using an assumed level of earnings, called a
Minimum Income Floor. They are now based on your actual earnings.
If your payments were calculated using the Minimum Income Floor, they may
change.
Shops and branches
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, 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 – consider remote options first.


Minimising the number of people outside of your household 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.


7.2.2 Deliveries to other sites
Objective: To help workers delivering to other sites such as factories,
logistics sites or customers’ premises 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.
Shops and branches
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 COVID-19 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 worker and worker representatives 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 (COVID-19).


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 and those with protected characteristics such as visual impairments


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.


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


*[COVID-19]: coronavirus
Shops and branches
What do we mean by ‘shops and branches’?
Shops and branches include all retail stores. This includes:

food retailers
chemists
hardware/homeware stores
fashion shops
charity shops
betting shops and arcades
tailors, dress fitters and fashion designers
car dealerships
auction houses
antique stores
retail art galleries
photography studios
gift shops and retail spaces in theatres, museums, libraries, heritage sites and tourism sites
mobile phone stores
indoor and outdoor markets
craft fairs
similar types of retail.

The guidance applies to those currently open and will help those that are
currently closed consider what their operations need to look like when they
are allowed to open.
Branches include:

bank branches
post offices
other open money businesses.
Shops and branches
6. Personal protective equipment (PPE) and face coverings
6.1 Face coverings
There are some circumstances when wearing a face covering may be marginally
beneficial as a precautionary measure. The evidence suggests that wearing a
face covering does not protect you, but it may protect others if you are
infected but have not developed symptoms.
A face covering can be very simple and may be worn in enclosed spaces where
social distancing isn’t possible. It just needs to cover your mouth and nose.
It is not the same as a face mask, such as the surgical masks or respirators
used by health and care workers. Similarly, face coverings are not the same as
the PPE used to manage risks like dust and spray in an industrial context.
Supplies of PPE, including face masks, must continue to be reserved for those
who need them to protect against risks in their workplace, such as health and
care workers, and those in industrial settings like those exposed to dust
hazards.
It is important to know that the evidence of the benefit of using a face
covering to protect others is weak and the effect is likely to be small,
therefore face coverings are not a replacement for the other ways of managing
risk, including minimising time spent in contact, using fixed teams and
partnering for close-up work, and increasing hand and surface washing. These
other measures remain the best ways of managing risk in the workplace and
government would therefore not expect to see employers relying on face
coverings as risk management for the purpose of their health and safety
assessments.
Wearing a face covering is optional and is not required by law, including in
the workplace. If you choose to wear one, it is important to use face
coverings properly and wash your hands before putting them on and taking them
off.
Employers should support their workers in using face coverings safely if they
choose to wear one. This means telling workers:

wash your hands thoroughly with soap and water for 20 seconds or use hand sanitiser before putting a face covering on, and after removing it
when wearing a face covering, avoid touching your face or face covering, as you could contaminate them with germs from your hands
change your face covering if it becomes damp or if you’ve touched it
continue to wash your hands regularly
change and wash your face covering daily
if the material is washable, wash in line with manufacturer’s instructions. If it’s not washable, dispose of it carefully in your usual waste
practise social distancing wherever possible

You can make face-coverings at home. Find guidance on how to wear and make a
face-covering on GOV.UK.
*[PPE]: Personal protective equipment
Shops and branches
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 or despatch areas.
Steps that will usually be needed:


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


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.


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


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.


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’?
Shops and branches
5. Cleaning the workplace
5.5 Handling goods, merchandise and other materials
In this section

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

5.5 Handling goods, merchandise and other materials
Objective: To reduce transmission through contact with objects that come in
the store.
Steps that will usually be needed:


Encouraging increased handwashing and introducing more handwashing facilities for workers and customers or providing hand sanitiser where this is not practical.


Limiting customer handling of merchandise, for example, through different display methods, new signage or rotation of high-touch stock.


Putting in place picking-up and dropping-off collection points where possible, rather than passing goods hand-to-hand.


Staggering collection times for customers collecting items, with a queuing system in place to ensure a safe distance of 2m.


Setting up ‘no contact’ return procedures where customers take return goods to a designated area.


Encouraging contactless refunds, where possible.


Storing items that have been returned, donated, brought in for repair or extensively handled, for example tried on shoes or clothes, in a container or separate room for 72 hours, or cleaning such items with usual cleaning products, before displaying them on the shop floor. Materials used for cleaning can be disposed of normally.


Providing guidance to how workers can safely assist customers with handling large item purchases.


Considering placing protective coverings on large items that may require customer testing or use, for example, furniture, beds or seats. Ensuring frequent cleaning of these coverings between uses, using usual cleaning products.


Cleaning touchpoints after each customer use or handover. For some examples, such as rental equipment, and test drive and rental vehicles, interior and exterior touchpoints should be considered.
Shops and branches
3. Social distancing at work
3.5 Common areas
Objective: To reduce transmission due to face-to-face meetings and maintain
social distancing in meetings.
Steps that will usually be needed:


Staggering break times to reduce pressure on the staff break rooms or places to eat.


Using safe outside areas for breaks.


Creating additional space by using other parts of the working area or building that have been freed up by remote working.


Installing screens to protect workers in receptions or similar areas.


Providing packaged meals or similar to avoid fully opening staff canteens.


Reconfiguring seating and tables to optimise spacing and reduce face-to-face interactions.


Encouraging workers to remain on-site and, when not possible, maintaining social distancing while off-site.


Considering use of social distance marking for other common areas such as toilets, showers, lockers and changing rooms and in any other areas where queues typically form.
Shops and branches
5. Cleaning the workplace
5.1 Before reopening
In this section

5.1 Before reopening
5.2 Keeping the workplace
5.3 Hygiene: handwashing, sanitation facilities and toilets
5.4 Customer fitting rooms
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.


*[HVAC]: heating ventilation and air conditioning
Shops and branches
3. Social distancing at work
3.1 Coming to work and leaving work
Objective: To maintain social distancing wherever possible, on arrival and
departure and to enable 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.


Limiting passengers in corporate vehicles, for example, work minibuses. This could include leaving seats empty.


Reducing congestion, for example, by having more entry points to the workplace in larger stores.


Using markings and introducing one-way flow at entry and exit points.


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


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


Defining process alternatives for entry/exit points where appropriate, for example, deactivating pass readers at turnstiles in favour of showing a pass to security personnel at a distance.
Shops and branches
3. Social distancing at work
In this section

3.1 Coming to work and leaving work
3.2 Moving around buildings and stores
3.3 Moving around buildings and stores
3.4 Meetings
3.5 Common areas
3.6 Accidents, security and other incidents

Objective: To maintain 2m social distancing wherever possible, including while
arriving at and departing from work, while in work and when travelling between
sites.
You must maintain social distancing in the workplace 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.
Mitigating actions include:

further 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)

Social distancing applies to all parts of a business, not just the place where
people spend most of their time, but also entrances and exits, break rooms,
canteens and similar settings. These are often the most challenging areas to
maintain social distancing.
Shops and branches
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:


Provide support for workers around mental health and wellbeing. This could include advice or telephone support.


See current guidance for advice on who is in the clinically extremely vulnerable and clinically vulnerable groups.