COVID-19 Statement & Checklist
We wish to assure all of our staff and visitors that a risk assessment has beencarried out on the activities within our restaurants and kitchens, and safe social distancing andsanitizing procedures have been introduced to promote your safety. In orderto assist us you are required to:-
• Comply with all Covid related instructions given to you whilst in any location
• Following all signage and notices relating to yourmovement through the building
• Regularly wash your hands in the facilities provided
• Ensure that you make every effort to ‘socially distance yourself from others by a distance of 2m whilst in thebuilding
• Report any symptoms of Covid-19 if they commencewhilst in the building (High temperature, continuouscough, loss / change to taste or smell).
Thank you for your assistance in ensuring that we can operate safely within our locations.
Our daily checklist:
• Staff have been informed to wash their hands every 20mins.
• Increased cleaning of surfaces.
• Guests to enter the premises at the agreed site capacity
• Takeaways and delivery drivers must wait outside until their order is ready.
• Staff issued face masks to travel to and from work and are wearing them during service.
• Staff encouraged to change and wash their face covering daily.
• Observe social distancing where possible.
• Using back-to-back or side-to-side working (rather than face-to-face) where possible.
• Minimising contact between kitchen workers and front of house workers.
• Encouraging contactless payments where possible.
• The team are wearing gloves to throw away any rubbish.
It is important to be able to demonstrate that we have taken steps to ensure that coronavirus controlsare in place at each workplace and they are ‘Covid Safe’. This statement provides guidelines for thesafe operation of sites following the current government guidelines and best practice.
We have carried out a ‘Covid Safety’ Risk Assessment for our operations.
Each Site must consider how the Communal Areas are used. Dependent upon the size of theoperation, it may be possible to ‘zone’ certain communal areas, such as stock rooms/walk-instores/wash-up areas and advise that only staff who are working in those areas should haveaccess. For example, having dedicated staff members assigned to stock retrieval. This willassist the concept of ‘pod’ working in order to minimise contact between staff.
The flow of foot traffic should be examined to determine whether a ‘one way’ system of travelaround site could be established. This will be dependent on the size of the site and may involvedesignating separate entry and exit points. Appropriate notices should be displayed aroundthe site so that the required direction of travel is obvious to staff and any visitors.
Floor markings may be used to assist with such direction as well as 2m distancing floor markerswhere an element of ‘queuing’/ waiting may occur.
Each Site must consider how the Rest Rooms are used. Dependent upon the size of the room,it may be possible to ‘zone’ areas. Seating and tables should be arranged to allow for 2mdistancing. Consider displaying appropriate notices advising how many staff are permitted tobe in the Team Room at any one time.
Whenever possible to stagger breaks and lunches in order to reduce the loading on thefacilities at any one time.
Kitchens should be organised so that 2m distancing from any other member of staff can be
maintained. Where this is not achievable, staff should work side by side rather than face to
face. Each Kitchen Partner must assess their Kitchen Space by completing their own Covid-19
Risk Assessment. Kitchen Partners are responsible for providing PPE to their Teams as
Floor marking should be used around workstations / areas to sign the 2m distancing area
Staff must not congregate and they are instructed to keep a safe distance as much as is
possible during service. Site management has been advised to disperse any form of gatheringson site.
DELIVERIES TO SITE
Sites must review their procedures in relation to the delivery, from the premises with a view
to reducing the risk of viral transfer. There should be no out of hours supplier deliveries
wherever possible. Interaction between delivery drivers and staff should be minimised and
clear instructions displayed to delivery drivers as to the procedures to be followed.
Wherever possible, arrangements should be made to establish a designated supplier drop offpoint and order confirmation should be made electronically or over the phone. The numberof deliveries should be minimised with fewer, larger orders.
Any staff who are regularly involved with handling external packaging and decanting
deliveries, should be provided with disposable gloves which should be regularly changed.
Hand washing and sanitising procedures must be readily available. External packaging shouldbe removed as far as possible before moving into a food preparation and storage area. Glovesshould be disposed of once each delivery has been received.
Where possible a single staff member should be used to unload delivery vehicles. If this is notpossible, consistent pairings or teams should be used.
Where delivery drivers are required to enter the site, they must be made aware of and follow
social distancing measures.
DISPATCH – RIDER CONTROLS
Sites must review their procedures in relation to the pick-up and dispatch of goods from the
premises with a view to reducing the risk of viral transfer. Interaction between Riders and
staff should be minimised and clear instructions displayed to Riders as to the procedures to
All food orders for dispatch to be properly packaged with a tamper-proof seal
Introduce contactless rider collection at dispatch – order must not be passed from hand to
hand but collected by the Rider from the hot gantry.
There will be contactless collection of orders from the site and contactless delivery to
customers. Riders have restricted access to the site and they must not wait at the site
without a live order.
Restrict all external visitors to the site unless business-critical. Anyone with a special warrant
to enter e.g. Environmental Health Officers or Emergency Services must be able to access
premises at any time. Whenever possible, visitors should be discouraged from entering the
premises and electronic means of communication should be used for discussions and
meetings. If this is not possible, there should be a system in place to manage the number of
visitors at any one time. This may include a booking or scheduling system. Weekly and
quarterly food safety audits have been put on hold to further maintain physical distancing.
Visitors who have to visit the site must be provided with clear instruction on the Covid Safety
Rules. Particular care should be taken in the use of pens and screens to ‘sign in’ as a visitor.
Visitors should be encouraged to use their own pens and in the case of touch screen signing
in systems, the screen should be sanitised in between each use.
Where the visitor is a contractor who will be working on site, the above controls should be
applied along with a clear agreement as to the areas in which the contractor will be working.
All visitors to site must complete a Covid-19 Health Declaration confirming that they, or any
of their household contacts have not suffered from symptoms of coronavirus in the 14 days
prior to the visit.
Notwithstanding the fact that the number of visitors should be restricted and electronic meanof communication used, wherever possible, in waiting areas, every effort should be made forany visitors to be moved swiftly to their appointment location.
Travelling To and From Work
Whenever possible, staff should not use public transport to travel to work and they should
be encouraged to use private vehicles, cycling or walking. Where this is not possible, staff
should use social distancing measures to protect themselves.
Flexible working hours should be considered to reduce the number of staff arriving at work
at any one time and entry and exit procedures should be organized to minimise crowding or
Supplies of hand sanitiser should be available at all entry/exits points.
FOLLOWING SOCIAL DISTANCING GUIDELINES
All staff must ensure that they follow all of the ‘Covid Safe’ Controls relating to their
workplace. They should be provided with instruction and guidance to ensure that
they are aware of correct procedures. Any updates to these must also be communicated.
REGULAR HAND WASHING
Notwithstanding the requirement for ‘task based’ hand washing i.e. after handling raw food,
prior to food handling, staff should be required to wash their hands every 15 minutes whilst
they are at work. A hand washing alarm will be used. Staff should be reminded of the correct
hand washing procedure to be followed. Managers will provide hand washing training to all
employees and chefs and sign this off on completion.
Correct washing facilities must be maintained at the wash hand basins within the food
preparation area at all times. Hand washing facilities must include hot water, detergent,
disposable paper towel or warm air dryer and hand sanitiser. The facilities must be cleaned
and sanitised on a regular basis.
High standards of personal hygiene should be followed by staff at all times. It is particularly
important to avoid touching the nose or mouth and care must be taken when coughing or
sneezing, using a disposable tissue whenever possible.
‘7 steps of hand washing’ Poster will be displayed at each sink including toilets and Rider areasto demonstrate the correct hand washing technique.
Food handlers should continue to follow good hygiene practices as set out by the Food
Standards Agency and their Hazard Analysis Critical Control Point (HACCP) process.
Rider Hygiene – Hygiene stations to be made available for Riders in each dispatch area whichincludes cleaner sanitiser, disposable paper roll and hand sanitiser.
THE USE OF PERSONAL PROTECTIVE EQUIPMENT
If staff are normally required to wear P.P.E. for their work for safety reasons, this should
Disposable gloves (if used) should be changed on a regular basis. Regular hand washing
procedures must be followed.
Food handlers must continue to wear clean, protective over-clothing in line with FSA
standards, their FSMS and HACCP.
If there are areas of work activity where social distancing is not possible, facemasks may be
worn. Facemasks will be provided to all on-site Teams. Instructions for the correct fitting and
removal of masks will be made available at each Site and can be demonstrated by the Site
Used PPE must be placed in a bag which is then tightly sealed and marked / labeled as ‘UsedPPE’. The bag must then be placed in a designated bin. General waste bins must be coveredwith lids at all time.
Food Safety Management System (FSMS)
Food businesses must continue to follow their FSMS and HACCP. Any additional measures
implemented are to be completed as well as existing controls in the FSMS and HACCP.
Reducing Staffing Levels (Operations)
Businesses should review their operations to see who actually needs to attend work and
who could continue to work remotely. Whenever possible, staff should be encouraged to
continue to work from home.
Where staff are working from home, employers still retain a duty of care and staff should be
regularly monitored by line management to ensure their safety and welfare. ‘Working from
Home’ guidance or training can be provided.
There are occasions, however, where attendance at the workplace is crucial for business
continuity or safety but staff numbers should be kept to a minimum.
In order to reduce the number of staff on Site at any one time, consideration should be given
to staggering work shift patterns and flexible working hours.
CLEANING AND SANITISING
Sites must review their cleaning arrangements to ensure that the general environment is keptas clean as possible. High standards of general housekeeping are also important to preventthe unnecessary build-up of materials which could harbor the Covid-19 virus.
All of the hand contact points in all areas should be sanitised every 30 minutes in order to
minimize any viral loading. Such points include tablets, door handles, light switches,
telephones, taps, tills, counters tops, food preparation surfaces and staff room tables. It is
important that an anti-viral sanitising chemical is used for this purpose and that sufficient
‘contact time’ is used to achieve correct sanitizing, as prescribed by the chemical supplier. If
fire regulations allow try to keep any doors on main thoroughfares open to avoid contact.
Introduce a sanitiser station for the cleaning/sanitising of Rider Food Bags. Riders are
responsible to ensure they clean and sanitise delivery bags.
If you are cleaning an area following contact with a known or suspected case of Covid-19, you must clean following the specific government guidelines for cleaning and disposal of waste.
“The fried crisp-skinned chicken is such a knockout that it should be trademarked”
“Crunchy resistance, followed by the pillow-soft submission of the free range ‘happy’ chicken, lifts the experience well above the guilty pleasure of a bog-standard bird”
“The best free-range produce fried masterfully. With a choice of glazes and dipping sauce, sandwich or bun. Simple, yet perfectly done.”
“I have become mildly addicted to the fried chicken from BIRD, with its undulating crusty skin, full of golden nooks and crannies and spiced echoing crunch. It’s what KFC would be, if it had a career mentor and ambition.”