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Is your business Covid-19 Secure?

Everyone is required to play their part in maintaining the relaxation of restrictions and prevent further lockdown measures.

Over the coming weeks enforcement officers will be making checks to ensure compliance with Covid-19 law and guidance and appropriate enforcement action will be taken against non-compliances that are identified.

Please take 5 minutes to check that you have thought of everything. In addition to the existing health and safety risk assessments and food safety management systems you have in place, you will need to assess what infection prevention and control measures are required to be applied in your business to prevent the spread of COVID-19 and comply with requirements set out in the Health Protection (Coronavirus Restrictions) (No. 2) (Wales) Regulations 2020. 

If you employ more than 5 people this will be required to be written down. A checklist below will assist in the identification of issues that you need to consider.The regulations require that all reasonable measures are taken to ensure 2m distance is maintained between any persons on the premises (except between two members of the same household) and persons waiting to enter the premises. Consideration must be made to Welsh Government guidance on what constitutes reasonable measures.

What are the Penalties for non-compliance?

If a business fails to comply with the requirements of the above regulations a number of options are available including:

  • the ability to require improvements to be completed within no less than 48 hours
  • the closure of the premises for up to 14 days

Each option is undertaken by service of a notice which is required to be displayed at every entrance to the premises and be publicised on the Local Authority website.  

Further guidance can be found at:

Please Note: this advice is correct at the date of 31st August 2020, but it is the legal responsibility of employers to ensure compliance with current law and guidance which should be regularly reviewed at  

Physical (Social) distancing measures (staff)

What to do

  • Details of check
  • Date completed and signed
  • Provide adequate handwashing and cleaning materials
  • Display posters on effective handwashing technique
  • Ensure ample stock of soap, paper towels, and hand sanitiser with at least 60% alcohol content.
  • Check soaps and sanitisers are within date for use.
  • Create additional hand washing/sanitising stations where appropriate.
  • Check hot running water is available at all hand washing facilities.
  • Provide updated staff training on hygiene
  • Ensure all staff are trained on effective handwashing technique and implement an increased frequency.
  • Staff should wash hands for at least 20 seconds
  • Provide educational resources as reminders (e.g. posters)
  • Monitor adherence to increased handwashing requirements. Optimise distance between staff
  • Ensure adequate management of space in kitchen to maintain 2m distancing between staff where possible by establishing maximum number of employees, reducing menu choice and staggering shifts.

If staff are unable to maintain 2m distancing employers should carefully risk assess the appropriate level of personal protective equipment (PPE) required.

Stagger staff breaks and introduce social distancing measures in canteens and staff rooms.

Discourage car sharing Physical (Social) distancing and hygiene measures (customers)

What to do

Details of check Date completed and signedDesign measures for ensuring 2m distancing  between customers and staff in service areas • Restrict the number of customers able to enter at any one time and avoid congestion by using a booking system.• Implement floor markings and signage which allow 2m distancing for outside and inside queue management.• Review seating and table plans to separate different groups of customers by 2m. • Where it is not possible to implement distancing (e.g. at payment areas), use screening to separate customers and staff.• Restrict the unnecessary movement of customers within service areas e.g. offer table service only Minimise common touch points throughout the premises • Keep doors open where it is possible and safe to do so.• Do not offer a buffet option• Designate points for customer collections.• Discourage the handling of products in the premises.• Keep tables clear, do not leave menus or cutlery on tables and provide disposable condiments.• Encourage contactless payment. Ensure customers practice effective hand hygiene • Promote effective hand hygiene throughout the premises e.g. posters.• Review toilet facilities to ensure adequate supplies of hot water, soap and paper towels.• Provide hand sanitiser at entry and exit points, and at payment areas to be used following transactions. Staff fitness for work, test, trace and protect and contact tracing  What to do Details of check Date completed and signedCheck staff are fit for work • Consider any adjustments required to fitness for work procedures, related to COVID-19 symptoms. Ensure staff understand what to do when symptomatic, or in a household with those who have symptoms • Communicate fitness for work procedures and actions to be taken regarding COVID-19 symptoms to all staff, regardless of location.  Review staff knowledge.• Promote awareness of Wales Test, Trace and Protect Strategy and record keeping to support contact tracing. Maintain customer records where appropriate to support contact tracing (hospitality sector). • Dedicate a member of staff as COVID secure monitor for each shift• House rules and signage to advise customers to maintain 2m distance.  Customers advised not to enter with COVID-19 symptoms• Ensure staff are aware of Welsh Government Guidance for the Hospitality Sector.• Record customer contact information including name, telephone number and date and time of arrival and departure of visit.• Raise awareness of customers through the use of posters. Additional staff training • Train staff on changes within the workplace.• Provide understandable system for reporting illness and ensure all staff are aware of the process.

Effective cleaning and disinfectionWhat to do Details of check Date completed and signedAdequate access to cleaning/disinfectant • Check supply chain of cleaning/disinfectant materials.• Ensure cleaning/disinfection products are appropriate for purpose.  • Ensure chemicals are used within their use by date. Use appropriate cleaning methods • Ensure products are purchased from reputable supplies and are effective.• For routine cleaning of hard surfaces a two stage method must be followed: Stage 1 using hot water and detergent  Stage 2 using a BS EN compliant food safe antibacterial/sanitiser ensuring the correct contact time is applied as per the manufacturer’s instructions • Develop enhanced cleaning protocol for instances where contamination from suspect/confirmed cases using cleaning product compliant with BS EN 14476 (virucidal) or 1000ppm chlorine.  A two stage cleaning method must be followed.   • Always refer to instructions for dilution and contact times of cleaning products. Increased regular cleaning throughout workplace • Increase frequency of cleaning and disinfection, paying close attention to shared spaces, toilets and hand touch points such as handles, switches etc.• Clean payment devices regularly using alcohol wipes.