*SD = Social Distancing
Area or People at Risk |
Risk identified |
Actions to take |
Notes. |
Caretaker(s) and Cleaner(s). Identify activities that create a risk of infection when providing agreed services. |
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Contractors undertaking work in and around the Hall Building. Identify activities that create a risk of infection when on assessment visits and when undertaking agreed work. |
1. Active Covid-19 virus on surfaces, door furniture, equipment, furnishings, fixtures and fittings can be an infection risk to Contractors. |
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Hirers and Hall users {‘Hirer’ refers to the person completing the booking form, ‘Hall users’ refers to those who attend events in the Hall} |
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Entrance to building (outside) |
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All Hirers to be sent a version of the Hall Plan, showing entrance and exit routes. |
Entrance lobby |
3. People congregating in the area, not socially distancing. 4. People waiting to enter rooms for activities. |
1. Remove all possible obstructions (e.g. recycling bins) 2. Put up a sign asking anyone going to the toilets to give way to those entering the building. |
Lock away all upholstered chairs |
Greg Evans room |
1. Curtains and soft upholstery are transmission risks. 2. Leaving into a flow of other people. 3. Poor SD. |
1. Remove curtains and have only plastic seating. 2. Clear signage in the room regarding exit route and to ‘give way’ to other people in the entrance lobby. 3. New maximum 6 people at two metre distance. Maximum 12 at one metre. |
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Toilets |
1. More than one user at a time resulting in SD being compromised. 2. Leaving into a flow of people. 3. Users not washing their hands adequately. |
1. Single-user/household policy, managed through signage. 2. Clear signage in the toilets regarding exit route and to ‘give way’ to other people in the entrance lobby. 3. Please wash your hands using soap and water signs in each toilet. |
Policy for toilets should allow users from same household to use together, or assistant to disabled user. |
Kitchen |
1. Only 2 persons can work in the kitchen and maintain two metre SD from other people. 2. Tea towels and cloths are transmission risk. 3. Utensils, crockery and cutlery may be used and put back in cupboards when not effectively washed. 4. Risk of transmission when serving Hall Users with food or drink from the Kitchen. |
1. Require all users booking the kitchen to address the mitigating actions if more than two persons will be present in the kitchen in their Risk Assessment, and/or if serving food or drink to Hall Users. 2. Ask users to provide their own tea towels and dish cloths/ washing up sponges. 3. Label Areas with their contents to reduce casual use of contents. 4. Signage about hand washing, SD and advising that all equipment is washed before and after use. |
Changes to booking conditions set out in additional Terms and Conditions. Label areas. Remove tea-towels and cloths. |
Small Hall |
1. Curtains and soft upholstery are transmission risks. 2. Leaving into a flow of other people. 3. Potential proximity to other people via the kitchen hatch. 4. Poor SD |
1. Remove curtains and have only plastic seating. 2. Clear signage in the room regarding exit route and to ‘give way’ to other people in the entrance lobby. 3. Notice on hatch not to lean on the worktop to maintain SD from those working in the kitchen. 4. New maximum of 10 people at two metre SD |
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Main Hall |
1. Congregating just inside doorway. 2. Leaving into a flow of other people. 3. Poor SD. |
1. New maximum of 30 people at two-metre SD. 2. Remove all soft furnished chairs from the hall and keep them elsewhere. 3. Keep store locked during all bookings to avoid unauthorised access. |
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Stage |
1. Soft furnishings hanging and stored on stage. 2. Difficult to clean all the surfaces effectively. |
1. Take stage off booking options during SD. 2. Stage to be locked off and made unavailable for hire for the duration of SD measures. |
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Balcony |
1. Chairs are soft upholstery and are transmission risks. 2. Leaving into a flow of other people. 3. Narrow walkways 4. Poor SD |
1. Seal of balcony area. |