Overcrowding in office space

Is there enough space for responsible social distancing?

Where are meetings held?

Is there facility to hold meetings with other departments from their work space to save travel/moving around?

What provisions need to be made for the ‘vulnerable’ group of employees

Peoples journey through the premises:

Which door do they use? Are their alternative entrances?

How do they disinfect their hands when they enter, between areas or tasks?

Which canteen area do they use?

Timetable

Is there a set timetable of when people start work, have breaks/lunch and are at the same time?

Is it possible to stagger the schedule to reduce overcrowding?

Things to look out for:

Cleaning routine:

Schedule of cleaning of high touch points

Schedule of cleaning communal areas –toilets, canteens

What is included in the cleaning.  Desks/chairs/keyboards/lockers

Cleaning methods:

Are the cleaning methods effective?

What training has been provided?

Cleaning products:

Are the cleaning products effective?

Validation:

What method is used to validate the clean is effective?

What is the auditing method used and what are the scores?

Things to look out for:

General Ventilation:

What is the cleaning regime?

When was the ventilation last cleaned?

Kitchen/canteen areas: 

What is the cleaning regime?

Evidence of compliance to TR19/HTM03?

When was the last deep clean provided? (and by who)

Cleaning products:

What cleaning products are used and for where?

Are the cleaning products effective?

Validation

What method is used to validate the clean is effective?

What is the auditing method used and what are the scores?

Water Hygiene Risk Assessment

Is there a Risk Assessment in place? Is it relevant and up-to-date?

What are the risk identified and are they being mitigated effectively?

Is there evidence of compliance with the L8 Code of Practice?

Temperature monitoring:

How is it undertaken –remotely/manually?

Is there a monitoring schedule? Is it effective and compliant with the L8 COP

Tank cleaning:

What cleaning products are used? Are the cleaning products effective?

What is the regularity of cleaning schedule?

Flushing and treatment

What method and products are used to flush or treat the water system?

What evidences the effectiveness of the treatment regime?

HACCP compliance:

Is there a Risk Assessment in place? Is it relevant and up-to-date?

What are the risk identified and are they being mitigated effectively?

Is there evidence of compliance with the HACCP?

Employees food:

Where is it stored? How is it contained? Do they have a designated storage area/

Food temperature monitoring:

How is it undertaken –electronically/manually?

Hygiene standards:

What cleaning products are used? Are the cleaning products effective?

What is the regularity of cleaning schedule and how is it validated?

Do the employees demonstrate an understanding of the hygiene requirements –colour coding/hand washing

Is there evidence of compliance to Food Standards Agency Hygiene Status Score?