This service provides a clearly defined action plan to provide a safe place of work through a detailed assessment of the key strands of transmission of workplace infections.
In a recent survey commissioned by Dale Office Interiors 94% of business leaders (CEO’s, MD’s) believed that hygiene and cleanliness in the office environment will be extremely or very important post the Covid-19 crisis.
We support and understand the importance of providing a ‘great place to work’.
We wanted to create a service for our clients to deliver a risk priority action plan to ensure they provide a ‘great safe place to work’.
We use assessment methods recommended in the latest WHO and PHE guidance.
Each office space will be scored on their compliance to the relevant regulations and current guidance across the 5 vectors – People, Surface, Air, Water and Food.
A trained assessor will visit your office environment scoring against these 5 strands. The outcome will be a recommended action plan, highlighting each risk with one or more risk mitigation methods and/or solutions.
This assessment will present a clear view of the risks in priority order and the practical steps they need to take to make it a safe place to work.
As part of this assessment, a survey will be conducted and space planning document will be completed highlighting where changes to layout, desk positioning walkways can be changed to support social distancing.
The Report will look at the following 5 key strands and assess the following:
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?
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