Covid-19 update – STOP PRESS

Dear Member




Whilst not the official Government position, a leak today has given some indication of the shape of its likely guidance on what businesses might need to put in place in various settings. Can I emphasise again that this is not official and is for your information only. 


General guidance for all workplaces


  • Staggering arrival / departure times to reduce crowding in and out
  • Providing additional parking or bike-racks
  • Reducing congestion, for example by having more entry points to the workplace.
  • One for entering the building and one for exiting if possible
  • Handwashing or hand sanitation at entry and exit points
  • Alternatives to touch-based security devices such as keypads
  • Storage for staff clothes and bags
  • Staff to change into work uniforms on site using appropriate facilities/changing areas
  • Washing uniforms on site rather than at home
  • Discouraging non-essential trips within buildings and sites
  • Reducing job and location rotation, for example, assigning employees to specific floors
  • Introducing more one-way flow routes through buildings
  • Reducing maximum occupancy for lifts, providing hand sanitiser for the operation of lifts and encouraging use of stairs
  • Regulating use of corridors, lifts and staircases
  • Reviewing layouts to allow staff to work further apart from each other
  • Using floor tape or paint to mark areas to help staff maintain 2m
  • Avoiding employees working face-to-face. Working side-by-side or facing away from each other where possible
  • Using screens to create a physical barrier between people where appropriate
  • Staggering break times to reduce pressure on the break rooms, using outside areas for breaks
  • Using protective screening for staff in receptions or similar areas
  • Reconfiguring seating and tables to maintain spacing and reduce face-to-face interactions
  • Providing packaged meals or similar to avoid opening staff canteens


Hotels and restaurants


  • Bar areas must be closed
  • Seated restaurants and cafés must be closed
  • All food and drink outlets to serve takeaways only
  • Allowing access to as few people as possible into kitchens
  • Minimising interaction between kitchen workers and other workers
  • Putting teams into shifts to restrict the number of employees interacting
  • Spacing workstations 2m apart as much as possible
  • Minimising access to walk-in pantries, fridges and freezers, with likely 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
  • Hand sanitiser for visitors
  • Avoid crowded reception areas, staggering check-in and check-out times
  • Carrying out contractor services at night
  • Considering room occupancy levels to maintain social distancing, especially in dormitories
  • Minimising contact between kitchen and food preparation workers and delivery drivers
  • Using front of house staff to serve customers in walk-in takeaways, with tills 2m away from the kitchen and ideally separated by a wall or partition.
  • Creating a physical barrier between front of house workers and customers
  • Using contactless card payments
  • Limiting access to premises for people waiting for takeaways. Asking customers to wait in their cars
  • Asking customers to order online, on apps or over the telephone


Workers in other people’s homes


  • Discussing with households ahead of a visit to ask that a 2 metre distance is kept
  • Asking that households leave all internal doors open
  • Identifying busy areas across the household where people travel to, from or through, for example, stairs and corridors
  • Limiting the time spent in close proximity to no more than 15 minutes.
  • Bringing your own food and drink to households
  • Limiting the number of workers within a confined space
  • Using a consistent pairing system if people have to work in close proximity
  • Allocating the same workers to a household where jobs are repetitive
  • Where multiple workers are in a home, creating fixed teams of workers who carry out their duties in those teams
  • Identifying areas where people need to hand things to each other and find ways to remove direct contact
  • Allocating the same worker to the same household each time there is a visit, eg cleaners
  • Using electronic payment methods and electronically signed and exchanged documents.


Factories and warehouses


  • Ask for who it is essential to be on site. Office staff should stay home
  • Planning for the minimum number of people needed on site
  • Providing equipment for employees to work from home safely and effectively, for example laptops
  • Servicing and adjusting ventilation systems
  • Frequent cleaning of work areas and equipment
  • Frequent cleaning and disinfecting of objects and surfaces
  • Clearing workspaces and removing waste at the end of a shift
  • Cleaning procedures for equipment, tools and vehicles after each shift and after each use of shared equipment, for example pallet trucks and forklift trucks
  • Hand sanitiser for employees to use boarding vehicles or handling deliveries
  • Regular cleaning of reusable delivery boxes


Shops and branches


  • Defining the number of customers that can follow 2m social distancing within the store
  • Taking into account total floorspace as well as likely pinch points and busy areas
  • Limiting the number of customers at any one time
  • Suspending or reducing some customer services
  • Encouraging customers to shop alone
  • Informing customers who are accompanied by children that they are responsible for supervising them at all times
  • Using outside premises for queuing
  • Communicating with nearby premises to manage shared queueing areas
  • Shopping centres should take responsibility for regulating the number of customers in the centre
  • Continuing to keep customer restaurants and/or cafes closed until further notice, unless offering hot or cold food to be consumed off the premises
  • Providing clear guidance to people on arrival
  • Creating social distancing “champions” to demonstrate social distancing guidelines to customers
  • Staggered collection times for customers collecting items
  • Setting up ‘no contact’ return procedures
  • Cashless refunds
  • Keeping returns separate from displayed merchandise




  • Office staff should work from home if at all possible.
  • Employees in roles critical for business can go in
  • Employees who cannot work from home due to home circumstances can go in
  • Planning for the minimum number of people needed on site
  • Monitoring the well-being of employees who are working from home
  • Keeping in touch with off-site employees including welfare, mental and physical health and personal security
  • Review layouts, line set-ups or processes to let employees work further apart
  • Arranging for employees to work side-by-side or facing away from each other
  • Screens to create a physical barrier between people
  • Floor tape or paint to mark areas to help employees keep to a 2m distance
  • Avoiding use of hot desks and spaces
  • Limiting use of high-touch items and shared office equipment
  • Using remote working tools, to avoid in-person meetings.
  • Avoiding transmission during meetings, avoiding sharing pens
  • Only necessary participants should attend meetings
  • Hand sanitiser in meeting rooms
  • Holding meetings in well ventilated rooms
  • Limiting or restricting occupancy in group interaction spaces
  • For areas where regular meetings take place, using floor signage to help people maintain social distancing


Working outdoors


  • Only workers deemed necessary to carry out physical work or supervision should physically attend
  • Changing layouts to let workers work further apart
  • Using screens to separate people from each other
  • Using a consistent pairing system if people have to work in close proximity
  • Avoiding employees working face-to-face. For example, by working side-by-side or facing away from each other


Working in a vehicle


  • Reducing the number of employees at base depots or distribution centres at a given time
  • Scheduling times for the collection of goods
  • Loading onto vehicles without interacting with driver
  • Reducing job / location rotation.
  • Finding alternative solutions to two-person delivery
  • Minimising the contact during payments and exchange of documentation
  • Single person / contactless refuelling where possible.
  • Physical screening if safe
  • Using a fixed pairing system if people have to work in close proximity
  • Making sure vehicles are well ventilated
  • Ensure regular cleaning of vehicles
  • Using non-contact deliveries wherever possible.
  • Scheduling to limit exposure to large crowds and rush hours
  • Revising pick-up and drop-off collection points
  • Non-contact deliveries where the nature of the product allows
  • Maximising use of electronic paperwork.


Kind regards


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