The Road to Recovery for Hospitality in Victoria – Six CovidSafe principles
September 30th, 2020 / #hospitality, Blog, COVID-19, Global Hospitality, Hotel industry, Industry Insights, Mental Health, Uncategorized /
After a long-extended Lockdown – the road to recovery for hospitality in Victoria has begun. If everything goes to plan there is a possibility the hospitality businesses might start to operating rather sooner then later.
However , Hospitality businesses will need to follow the SIX CovidSafe Principles.
These Six CovidSafe principles will be applicable to Staffs, Suppliers , Customers including any visitors at the venue.
What are the Six COVID Safe principles ?
- Ensure physical distancing
- Wear a face covering
- Practice good hygiene
- Keep records and act quickly if staff become unwell
- Avoid interactions in enclosed spaces
- Create workforce bubbles
Let us take you through the principles in bit more details
Ensure physical distancing
Physical distancing remains one of the most effective ways of minimising the spread of coronavirus (COVID-19) and is a vital part of creating a safe working environment.
Employers must implement physical distancing measures to create a COVIDSafe workplace. This means keeping a minimum distance of 1.5m between workers, visitors and customers.
The following capacity limits apply for hospitality venues in regional Victoria under the Third Step:
• For outdoor areas – 1 person per 2m2 up to 50 per venue
• For indoor spaces – 1 per 4m2 up to 10 per space, and no more than 20 per venue
Ensuring physical distancing between patrons
Each table must be spaced so that patrons on a neighboring table remain 1.5 meters apart when seated. Each table can have up to 10 patrons from the same group.
Maintaining physical distancing
Consider providing physical barriers (such as sneeze guards) or floor markings to ensure physical distancing is maintained at cashiers and queues. Separate entry and exit points, where practicable, could help to minimise patron interaction.
Control the number of patrons
Business must display a sign at each public entry that includes information on the maximum number of people that can be in the space at a single time.
Consider reservation-only arrangements and staggered arrivals for bookings to minimise opportunities for people to mix whilst waiting for
a table (for example, closing lobbies/waiting areas)
Wear a face covering
A face covering needs to cover both your nose and mouth.
Employers must ensure employees wear a face covering while at work. Workers in hospitality businesses can wear either a cloth mask or a single use surgical mask.
For Patrons Wearing a face covering in hospitality venues
- Responsibility for wearing a face covering rests with the individual. Businesses have to rights to refuse potion entry without the appropriate masks
- Patrons can wear either a cloth mask or a single use surgical mask.
- Patrons must wear a face covering unless they are seated. Face coverings must be worn at other times including to pay for the meal, to use the facilities or to step outside to take a call.
- Single use face coverings should be disposed of and replaced after they have been removed.
- It is recommended that customers carry a spare face covering in a plastic zip pocket
Practice good hygiene
Additional hygiene measures are a priority. Accommodation providers should review these guidelines to maintain good hygiene in their premises, and document hygiene practices in their COVIDSafe plan.
Here are the Steps for good hygiene –
Step 1 – Workplace cleaning and disinfecting
Undertake initial pre-opening deep cleaning and implement an environmental cleaning schedule to ensure frequent cleaning and disinfection of high touch surfaces and bathrooms.
Step 2- Cleaning and disinfecting schedule
Ensure surfaces are cleaned regularly, and high-touch surfaces cleaned at least twice on each given day.
Step 3 – Accessible cleaning products and disinfectants
Make cleaning products available near commonly used surfaces where possible (for example, placing hand sanitiser near the register, on tables and chairs, and in bathrooms)
Step 4- Reduce high-touch points
Reduce touch points where possible, such as using contact-less payments, minimising condiments on tables and removing communal and self-service equipment.
Step 5 – Menus, ordering and payment
Consider displaying menus for takeaway services outside your venue and introduce online ordering wherever possible. If using menus, ensure they are laminated and sanitised after each use, use general non-contact signage or have single use paper menus available.
Ordering from a table should be encouraged, where possible, to limit counter or kiosk ordering. Encourage customers to use contactless payment methods such as credit or debit cards, phone or other payment-enabled devices instead of cash.
Step 6- Educate customers and staff
Display posters on good hygiene and handwashing practices in prominent places and establish hygiene stations
Step 7 – Free infection control training
Free, short, accredited training is available to help staff identify and manage the ongoing risk of coronavirus (COVID-19) infections in the workplace.
Workplace attendance register
Under current public health advice, all Victorian workplaces are required to establish and maintain a ‘workplace attendance register’ of every person who attends the workplace for a period of more than 15 minutes . Use free IT solution like www.clipcode.com.au to keep track of the patrons , Staffs , Supplier .
In addition to the infection control training the Victorian Government has also produced a free short online training module to support hospitality businesses to prepare to safely resume operation which is available at: https://rtw.educationapps.vic.gov.au
at least one staff member at every venue will have completed training.
if a customer or employee who is a confirmed case of coronavirus (COVID-19) has attended your business
Contact DHHS and WorkSafe –
• Notify DHHS of the case as per the Employer obligations in the Workplace Directions.
• Consult with DHHS on whether the business is required to stay closed for a short period to facilitate cleaning and enable contact tracing.
• Report the case to WorkSafe.
Determine hot spots
Determine what areas of the business were visited, used, or impacted by the infected person
Clean the premises
• Close the affected area to prevent access prior to and during cleaning and disinfection
• Consider engaging suitably qualified personnel to clean and disinfect the area
• Open doors and windows to increase air circulation
• The workplace should be thoroughly cleaned and disinfected before it can be re-opened and workers can return to work.
Avoid interactions in enclosed spaces
As part of creating a safe working environment that addresses risks associated with potential exposure to coronavirus (COVID-19), businesses should have a plan to minimise the amount of interactions conducted in enclosed spaces and maximise ventilation, air quality and use of outdoor spaces.
This means, wherever possible, moving activities outside or to well-ventilated areas and keeping doors and windows open as practicable to ensure maximum ventilation.
Action Businesses can Take
- Air quality and ventilation – pen windows and outside doors where possible to maximise ventilation. Use air conditioning to enhance the flow of air, however ensure that you are not using the ‘recirculate’ mode.
- Move meetings and functions outside – Where possible, move internal meeting and activities to an outdoor area
- Move menus outside – Place display menus for services (both dine-in and takeaway) outside the venue and introduce online ordering wherever possible. Move the delivery pick up spot as close to a door as possible and away from other customers where possible.
- Outdoor seating – If your business have a licence to provide outdoor seating, priorities outdoor seating as much as possible. Where you are not licenced to provide outdoor seating, consider whether applying to do so is appropriate for your business.
Create workforce bubbles-
A ‘workforce bubble’ is a group of workers who limit their in-person interactions to other members of the group. This strategy focuses on reducing the number of individuals each worker has contact with, rather than the number of interactions with those people. Should a worker test positive or have symptoms of COVID-19, it may contain the spread to those in the bubble, and may reduce the number of people who are required to isolate as a close contact.
Together, we are reimagining what hospitality will look like in the post-pandemic world. If you are looking for community, hope, and resources to help you adapt your hospitality business and lead your teams, join the Clipboard community today. At Clipboard, we have over 13,000 members who are working together to build a strong community of hospitality professionals. From tips and tricks to encouraging posts, you will find a variety of resources at Clipboard to help you build a better business. Learn more and get involved online.
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