COVID-19 POLICY & GUIDELINES

Re-opening & adapting our business during covid-19

While we’re eager to get things “cooking” in the kitchen again, our priority is to ensure the safety of our guests and staff first and foremost. To ensure a safe re-opening for all our customers, we’ve re-adapted our business in line with all government regulations, as well as additional guidance from ‘Food Alert’, the leading health & safety consultants providing specialist food safety and health & safety information for restaurants. Please don’t hesitate to contact us should you have any questions or concerns hello@rarebreeddining.com

THE ROADMAP TO RE-OPENING AND NEW GUIDELINES

12 APRIL 2021

Our outdoor terrace area will re-open for a maximum of ten diners from up to two households or six from multiple households.

No curfew (usual restaurant opening times)

17 MAY 2021

Our outdoor terrace area will be open to the public with no limitations on group size.

Our indoor areas will be open for a maximum of ten diners from up to two households or six from multiple households.

No curfew (usual restaurant opening times)

21 JUNE 2021

All Covid-19 limitations will be removed.

SECTION 1: SAFETY GUIDELINES - PREMISES

A new customer layout and table plan is in place and checked to ensure social distancing regulations are being achieved.

New systems have been put in place to prevent overcrowding and ensure customer queues adhere to social distancing regulations

  • Manage customer numbers/queues closely

  • Systems in place to monitor and control the numbers of customers at any given time

  • Markings introduced to ensure social distancing is followed

  • Markings added to ensure one way system for safest possible restaurant flow

  • Staff member by the door to inform guests of new guidelines and ensure the safety of all guests

Controls are in place to manage service periods to provide an increased window of opportunity, for customers to visit and dine

  • Staggered service periods introduced

  • No walk-in bookings (pre-booked seating only)

Controls are in place to reduce items such as sauces, crockery, cutlery, glassware etc from being shared between customer parties

  • Only lay the table minutes before guests arrive to help to reduce contact

  • Use Individual pots of sauces, condiments etc. rather than large bottles and containers

  • If bottles are used ensure they are placed on the tables and sanitised between customers

Controls are in place to ensure social distancing regulations are maintained between members of staff

Controls are in place to encourage customers to follow good personal hygiene practices

  • Provide hand sanitiser/sanitising wipes for customers to use

  • All surfaces are regularly cleaned and sanitised

Controls are in place for a safe means of payment

  • Cashless payment system introduced i.e. contactless/digital payments only

Controls are in place for customers safe use of toilets

  • Clean and disinfect toilets regularly

  • One way toilet system introduced

  • one in one out cubicle system introduced

PPE is provided and used by staff when cleaning. We have opted not enforce staff to wear masks and gloves, following advice from Food Alert (see below). However, masks and gloves are available for staff by request.

“There is concern that the wearing of face masks/coverings will give a false sense of security, and may lead to reduced social distancing - which is more important in reducing ineffectivity - Food Alert

“There should not be an over-reliance on gloves as they can themselves increase risks and staff must be reminded that gloves are not a substitute to proper hand washing and must be changed on a regular basis” - Food Alert

All commonly touched surfaces and hand contact points on site have been identified and are regularly cleaned and sanitised

  • Routine cleaning and disinfection regimes are introduced using the recommended disinfectant

PPE is provided for staff when handling waste

  • Hands must be washed thoroughly after handling waste, even if gloves are worn

SECTION 2: SAFETY GUIDELINES - PEOPLE & STAFF

Staff receive regular training, briefings and updates regarding COVID-19

  • Staff receive regular training on new guidelines and precautions

  • Training material is available and easily accessible for all staff

Staff behaviour is monitored to ensure compliance with policies and procedures

  • A health & safety person is appointed for each shift to ensure safety measures are being adhered to

Management can provide help and advice to staff regarding any COVID-19 concerns

  • Managers and designated persons know how to spot symptoms of Coronavirus (COVID-19)

  • Managers and designated persons are clear on relevant processes, for example sickness reporting and procedure if someone is infected

  • Messaging across all communication platforms is accurate, aligned and timely

A policy is in place regarding social distancing whilst at work

A sickness policy has been established regarding COVID-19

A clear policy has been established for what is expected of employees if they get sick, have symptoms, or if an exposure is reported

All staff must complete a health questionnaire prior to returning to work daily

Controls are in place in relation to protective clothing, staff changing procedures and personal belongings

There is adequate supplies of PPE for all members of staff which is stored correctly to prevent contamination (should a staff member request it)

Staff are aware of and adhere to social distancing

Controls are in place regarding travelling to work

  • Where possible, staff will avoid taking public transport to limit risk of exposure and physical contact

  • Staff will try to travel at the quietest of times using the least busy form of transport where possible

  • Car or taxi shares with colleagues will be considered if safe to do so

SECTION 3: SAFETY GUIDELINES - KITCHENS & DISHWASHING

Restrictions set on the number of people going into small spaces i.e. only one person at a time

Work areas are established in order to minimise overall travel around the kitchen

Staff are following strict personal hygiene rules of hand washing

  • All staff must wash hands for at least 20 seconds before starting work and regularly throughout their shift

  • Kitchen staff must wash hands between tasks and change gloves regularly

  • Hand washing facilities are routinely cleaned and sanitised

  • Hand washing facilities are fully stocked with: anti-bacterial hand soap, paper drying towels and 60% Alcohol hand sanitiser (as required)

Cleaning and sanitising of all hand contact surfaces is taking place regularly

Controls are in place regarding visitors and contractors

Avoid non-essential visitors to the kitchen