Covid -19 Risk Assessment

View the Eyarth Station COVID update

Here’s our risk assessment as of 27 July 2020.

  Customer    Control  Comments
Pre-bookingIf you have pre-booked guests can give an approximate time of arrival. We are then able to manage social distancing Guests will also be prewarned that extra measures have been put in place and will be asked to bring a mask and gloves.By pre-booking guests can complete the registration form and email it back to us to reduce the risk of spreading of the virus. Guests staying more than one night will be told that their room will be cleaned once they have left for the day
Arrival outside   If a guest arrives at the same time as another, they will be asked to stay in their car or wait a safe distance from the front door.As we are a rural guest house most guests arrive by car.   
Entering the premisesGuests will be greeted by staff wearing PPE. Guests will be shown how to use the door entry fob if they are not familiar with it, and shown to their room Signage will be displayed throughout the property to encourage social distancing.We consider full PPE to be face shield, gloves, and plastic apron, what is worn will depend upon the advice at the time.  How to use the fob will be outlined on our website.
Leaving the premises and reentering the premisesGuests must use the hand sanitiser when entering and leaving the premises. If they see other guests, they must always observe the social distancing guidelines set out by the government. It may be necessary for them to remain in their room until another guest has passed by.  Sanitiser stations are automatic, no need to touch.
DiningStaggered mealtimes – Guests will be allocated a mealtime to reduce contact with others.   Guests may, on occasion, be given a time slot so that the dining room can accommodate all guests over a set time    Cutlery will be brought out with the meals   Individual condiments will be brought out with the meal as requested   Menus will be placed in rooms and replaced with each new guest   Tables will be placed following government guidelines   We will work with guests to agree upon a mealtime. If guests arrive late for their meal, they may need to wait until there is a more suitable time, or miss their meal completely Guests must sanitise their hands upon entering and leaving the dining room using the automatic, no touch sanitiser on the wall.
Ordering food & DrinksA member of staff will take your order wearing PPE. But will maintain social distancing when possible  PPE will be worn as social distancing cannot be followed   
Food & Drink service Guests will be served their food and drinks by a member of staff wearing PPE.   Plates and glasses should be picked up only by staff to return to the kitchen  PPE will be worn as social distancing cannot be followed. When staff come into contact with items used by guests, they need to ensure that they wash their hands before moving on to another task.  
Going to the toilet  We expect all guests to use the facilities in their room. 
Outside spaceTables will be positioned following government guideline to address social distancing. We expect guests to follow guidance and keep their distance from others using the space  Signage will be displayed reminding guests to socially distance. Tables will be regularly sanitised after use and at regular intervals if guests are using outdoor space
PaymentWe encourage guests to pay prior to arrival by bank transfer or by card.  If paying onsite the card machine will be passed through the ticket office for the guest to use and sanitised after use.  Drinks and food will be added to the room bill. The ticket office has a glass screen with a small opening to fit the card machine through. Social distancing will also take place
Leaving the premisesGuests will be asked to place their key fob into a central deposit box place in the hallway.    Key fobs will be sanitised when collected and hung up. They will be sanitised again prior to use.
    Staff      Control    Comments
Guest arrivalFull PPE as social distancing cannot be guaranteed  Remove gloves and apron after each customer and sanitise headgear. Wash or sanitise hands Guests staying more than one night will be told again that their room will be cleaned once they have left for the day    
Dining roomSpace tables out according to the size of the party, using government guidelines   Regular cleaning of surfaces using an appropriate sanitiser. The maximum number in the dining room will always be governed by party size and number of rooms occupied by a family group but adhering to government guidelines 
In between guestsAll rooms will be thoroughly cleaned. All bedding changed, hard surfaces sanitised, including, light switches, bedside tables, remote control, kettle handle and lid, hair dryer handles, door handles, wardrobe door handles, window ledges, luggage racks, toilet seats, taps, showers, baths. Trays will be removed and sanitised, cups, glasses and spoons washed in dishwasher, flasks will be sanitised, tea, coffee, sugar, biscuits not used will be isolated for 72 hours  Dishes washed will be washed in the dishwasher on a cycle of 60*C or above Bedding will be washed at 60*C or above to kill bacteria.    
Continuous actionsLights switches, door handles in main public areas will be sanitised regularly. Rooms will be cleaned when guests have vacated the premises unless they are unable to do so due to incapacities.A chart showing times when sanitising has taken place when we have guests will be produced. PPE will be worn by the person responsible for cleaning the room. A mask may be worn instead of a face shield in these circumstances.
KitchenAll dishes and utensils and glasses will be placed in the dishwasher on a cycle of 60*C or higher Cloths and sponges etc used for cleaning will either be disposed of or placed in bleach daily. Tea towels will be changed after each mealtime, daily or more frequently. If it is not possible to use the dishwasher, handwashing of glassware must be carried out washed separately from plates and cutlery Tea towels will be washed at temperatures 60*C or above
  Social distancing    All staff and guests must follow government guidelines for social distancing. Signage will be in place around the property to remind guests  Dining room tables will be spaced apart Staff will wear PPE when serving guests Staff will wear PPE when greeting guests Guests must wait outside if they arrive at the same time  Mealtimes will be allotted to ensure overcrowding does not occur  
Disinfecting hand contact surfaces   In the kitchen we will continue to use a regular sanitiser which complies with government guidelines, at the end of the shift all hand touch surfaces will be sanitised againCloths, disposable PPE and mop heads will be disposed of by double bagging and keeping secure for 72 hours before disposing in the general rubbish.    
Hand washing and hand sanitiser use  An automatic hand sanitiser is placed on the wall at the entrance of the property for use when entering and leaving the building.    An automatic hand sanitiser is on the wall in the dining room to be used upon entering and leaving the dining room   Small individual hand sanitisers will be available in all guests’ rooms  Hand sanitiser must have a high alcohol content to ensure they are antiviral with ingredients which meet BS/EN 1276 standards                 Small personal hand sanitisers should be taken away by the guest or placed in the bin    
 Handwashing, for guests and staff must be carried out in line with government guidelines. E.G  Staff will wash their hands before and after handling food, if they cough, sneeze, or blow their nose and after using the toilet.   Coughs and sneezes should be caught using paper tissue or into the elbow and hands washed immediately.
Suspected coronavirus caseIf a guest presents themselves with symptoms of COVID-19 or is asymptomatic but declares the need to self-isolate, we advise them to check out and return home to self-isolate according to current government guidance. If the guest shows acute symptoms has breathing difficulties or their life is at potential risk, we will seek medical help immediately.  In bedrooms where there has been a suspected infection, the room will be left secure and unoccupied for 72 hours to significantly reduce the risk of the virus surviving on surfaces. No-one will be allowed to go in –A notice will be placed on the door to remind staff that the room is “Out of action.” This will reduce the risk to staff and guests and means that soft furnishings which cannot be disinfected easily will be safe. After the allotted time, current UK Government guidance is that you can follow normal room cleaning regime.  

We do not employ staff at present but if we have symptoms of Coronavirus we will need to close the Guest house until further notice and a deep clean has taken place.

(The following notices will be placed in guest rooms and in public areas)

Know the routes of transmission

  • Direct contact to face – eyes, nose from droplets spraying from an infected person onto another person who is in close contact.
  • Contamination via droplets from sneezing and coughing landing on surfaces and then transferring via hands on to eyes, nose and mouth. Other means of secretions getting on to surfaces could be from infected people touching their eyes, nose and mouth and then touching surfaces with contaminated hands.
  • Contaminated hands of infected people can transfer the virus directly to others (e.g. handshakes) or on to hand contact surfaces which can be picked up by other people’s hands and transferred to their eyes, nose or mouth.
  • Possible transmission from faeces to hands and then directly or indirectly to the body via hands and hand contact surface transfer.

Be prepared

  • Because it is believed that Coronavirus is infective during the 14-day incubation period, you could be carrying it without having any symptoms and wouldn’t know; others you are in contact with may also be carrying the virus without any symptoms and could be infectious.
  • Taking preventive measures means you should assume that everyone may have it and taking action accordingly. It is not a waste of time and is actually very cheap to implement the most effective measures, because these involve firstly washing your hands at critical times and secondly keeping hands away from your face.
  • Increasing the frequency of disinfection of hand contact surfaces in public areas will help to reduce the risks, and whilst many businesses are now closed, those that remain open need to regularly disinfect tables, chairs, doors and door handles and any other common touch points.
  • The precautions for this virus are pretty much the same as for any respiratory virus, so should also help to reduce the risk of getting other flu and cold viruses as well as norovirus which can be transmitted through poor hygiene.

General coronavirus information

Coronavirus or COVID-19 is a respiratory illness which has caused many infections and deaths not only in China, where it originated, but also in other countries around the world including the UK. As this is a new disease, we are still learning about it so much is still uncertain, and Government web sites are updated most days, so do check them, even if you have read them before.

Viruses such as flu have been found to survive on surfaces for up to 2 days. For coronavirus, current advice has been that we should assume that after 72 hours or 3 days there is less risk of the virus surviving; it depends on the surface, and although estimates of 24-48 hours have been also made for different surfaces, for simplicity it is probably best to keep to 72 hours for the moment.

People may appear perfectly well but could be carriers of coronavirus in the incubation period, which is up to 14 days, and they could be shedding the virus. This means that we need to ensure that everyone improves their personal hygiene as much as possible (handwashing and keeping hands from faces) and keeps their distance from each other if possible.

Where permitted businesses continue to operate, new procedures have been written to take social distancing measures into account. The usual standard good hygiene practices carried out in food businesses anyway will help contain the spread of the virus, but we nevertheless need to add to this for the current crisis as we are dealing with a respiratory disease.