public covid-19 april 2021 re-opening strategy
TRANSCRIPT
PUBLIC COVID-19 April 2021 RE-OPENING STRATEGY
Protecting Our Community | Providing Safe Employment | Safely Welcoming Guests
1. Symptoms, Vulnerable or
Shielding?
Sorry please stay away
2. Respect Others Personal Space
Maintain 2m
distancing
3. Be Patient Whilst Waiting
It may take us longer to serve you
4. Respect Signage
Stay out of closed of areas
5. Wash Hands Regularly
Avoid touching your face
6. Do Not Share Equipment
Boots, Boats, Buoyancy Aids,
Helmets, Paddles
7. Return All Equipment To Quarantine/
Cleaning Areas
Updated April 2021.
CONTENTS
• Summary . . . . . . . . 2.
• Background . . . . . . . . 3.
• Operational procedures (Strategies 1 – 3) o Risk assessment . . . . . . 4. o Induction / Kit Issue/ Cleaning of Equipment . . 6. o Operations Plan (by Area and Facility) . . . 7.
• Managing our Guests (Strategies 4 – 6) o Screening . . . . . . . 8. o Volume of Guests . . . . . . 9. o Social Distancing . . . . . . 10.
• Protecting Local Super-Spreader Locations (Strategy 7) . 11.
• Contact Tracing (Stratgey 8) . . . . . 11.
• Testing (Strategy 9) . . . . . . 11.
• Loch Insh Covid-19 Code . . . . . . 12.
• Appendices . . . . . . . . 13. Risk Assessments For:
o Activities (1 – 9) o Buildings (10 – 21)
1
SUMMARY
How does a Multi-activity venue like Loch Insh open to the General Public and provide a Residential Outdoor Experience without putting its Community, Staff and Guests at Risk ?
This document is our strategy for reopening Loch Insh to the General Public as a response to the Scottish Government guidance, and whose guidance and principles we have embedded into the heart of our welcoming the General Public back on site.
This resulting strategy is just the latest version, and will be reviewed and updated as Scottish Government planning evolves and new information comes to light, however our core aims are:-
1. Protect our Community - Ensure the safety of our local community.
2. Protect our Colleagues - Minimise the risk of our employees contracting COVID-19 by providing a safe working
environment.
3. Protect our Customers - Provide as safe a COVID-19 free haven for our guests, as is reasonably possible.
The following 10-point plan shows how Loch Insh has interpreted the advice given by the Scottish Government in their document “COVID-19 A Framework For Decision Making – Scotland’s route map through and out of the crisis” first published in April 2020, as guidance when implementing a phased return to business.
As well as this Loch Insh COVID Reopening Strategy for the general public, we have also created one for larger groups and schools, who are a significant and important part of our business. If you are reading this as a group leader or a teacher of a school coming to Loch Insh, please contact our office to receive our Covid reopening strategy pertinent to schools.
ILLUSTRATION OF THE MEASURES LOCH INSH OUTDOOR CENTRE IS TAKING TO REDUCE THE POTENTIAL FOR COVID-19 TRANSMISSION
Dec
reas
ing
Ris
k
1 Risk Assessment & Consideration of Mitigations
2 Enhanced hygiene standards / hand washing / use of PPE
3 Enhanced Signage and Guests & Staff Education
4 Screening Guests & Restricting visits to Guests from lower risk areas (Level 0, 1, or 2) as defined by Scotttish Government guidance
5 Restricting number of Guests / Staff at locations & on site generally
6 Social Distancing and Activity Bubbles
7 Minimise reasons for Guests to travel to COVID-19 super-spreader locations (supermarkets, urban conurbations)
8 Provide a Contact Tracing App and request all Staff & Guest groups on site use it
9 Once testing is available provide regular testing of staff & request all guests to return a clear test within 24 hrs. prior to arrival
10 Educate Guests & Staff in the ‘Loch Insh COVID-19 Code’
2
BACKGROUND
Along with other tourism businesses across the Highlands we have been eager to welcome guests back to enjoy our great outdoor location and facilities after the unprecedented period of confinement we all have been experiencing, first in the Spring, and now with the 2nd lockdown. We are also acutely aware that in reopening, we have a duty to protect our local community and our employees as well as our guests.
In the Spring, we went to great lengths to open our business gradually and in phases, adapting our operations significantly and opening some sectors of the business earlier than other sectors as our risk analysis suggested, to ensure, as much as is possible, everyone stayed safe through each phase of opening. As we return to lockdown restrictions on Boxing Day, we have again reviewed what we can and cannot do safely in light of the latest government guidance and have closed sectors of the business in response to the governments advice, where the advice demanded it; but kept some sectors open, where the advice permits it.
This approach is fundamental to how we are adapting our procedures to accommodate the guidelines issued by the Scottish Government both with regard to the visiting public generally, and more specifically; in how we operate, and; what we can operate, as COVID restrictions relating to our area are reviewed and updated on a regular basis by the Scottish Government.
This has guided all our operations throughout the summer and indeed permitted us to open aspects of our watersports in early June, to the immediate local populace (as canoeing and kayaking were clearly identified as one of the sports permissible in Phase 1 of the routemap opening strategy).
From early July 2020 we have effectively been fully open and operational across our site, subject to capacity restrictions, social distancing, one way systems and quarantining/equipment cleaning, and can thus claim to have thoroughly tried and tested our COVID-19 mitigation systems during this time.
We found it an easy transition to follow the slight tightening of restrictions advised by the Scottish Government in October 2020, around opening times and alcohol sales, as by and large our Risk Assessment and business analysis had already led us to be operating along these lines anyway.
Now, as the country enters the 2nd lockdown, we are pleased to note that much of the Activity side of our business is permitted to continue with only very minor amendments, and though all our Accommodation will be closed to guests, our Restaurant can adapt to being a take away service.
Every aspect of the unique Loch Insh experience has been itemised and fully risk-assessed with, respectively general public, families and parties of school children in mind.
We hope the following document illustrates the very careful attention we have given to our operations and this coupled with the knowledge of the fact we have actually been open and operating these proceedures for the general public without incident for over 6 months now, will hopefully give confidence to any considering coming to visit us.
Nothing is more important to us than keeping our community, our staff and our guests safe.
3
OPERATIONAL PROCEDURES (Strategies 1–3)
Strategy 1 : RISK ASSESMENT
We developed a comprehensive Risk Assessment Tool to gauge the likelihood of COVID-19 transmission at Loch Insh Outdoor Centre; we then divided our business into distinct activity areas and used this Risk Assesment Tool to identify the levels of risk.
The following mitigating actions have been taken to protect visiting guests. We highlight our assessment of Children’s Playparks mentioned in 1b) below as a relative benchmark as to how safe we feel the rest of our operations are.
1. Operating Procedures have been amended in the areas of our business that have permission to be open in Phase 3 of the “Scottish Governments ‘COVID-19 Framework for decision making” each to a level where risk of transmission is ‘Unlikely’ or ‘Very Unlikely’. a. CLOSED ALL AREAS: these are considered to be ‘Likely’ or ‘Highly Likely’ risk category. b. ‘Childrens Playparks’: clearly identified as being permitted to be open in Phase 3 of the
Scottish Government opening strategy despite our Assesment Tool suggesting a ‘Possible’ risk of transmission. Our Playparks though open to the General Public, are segregated by an enclosure fence.
2. Guest Flow / One-way system instigated: There is guidance on Social Distancing around Loch Insh Outdoor Centre as well as a clearly defined One-way system. We have also created dedicated meeting areas for Family Bubbles and Groups.
3. Additional Signage and Instructions installed: This provides helpful information on safely accessing and using facilities at the Centre.
4. Extra Hand Sanitising Stations positioned at strategic points around the Centre.
5. Investment in PPE: For general use and when needed administering First Aid or carrying out rescue from the water.
6. Use of Microsafe© Disinfectant & Sanitiser fogging technology, (as endorsed by Boeing, Airbus and Royal Australian Flying Doctors to decontaminate equipment between flights – see link below) for the sterilising of equipment such as ski boots, skates and helmets between Guests, plus accommodation and indoor spaces when such are permitted to reopen.
- https://www.flyingdoctor.org.au/news/rfds-sources-new-decontaminant-battle-against-covid-19/
7. Dedicated Group Areas: (for exclusive use)
• Accommodation: Our accommodation can be closed off for exclusive use of Groups with dedicated Entrance/Exit, Stairwell, Meeting Rooms and Drying Rooms.
• Restaurant: - Sections can be closed off for exclusive use of up to 40 children, OR - For >40 children two meal sittings can be arranged, OR - For >40 children – in certain circumstances the entire centre can be closed completely to the public for the duration of the mealtime.
• Watersport Changing Areas will be closed to the public generally, though will be used for school visits.
NOTE: Strategy 7 is redundant in current Level 4 Lockdown, as all Accommodation is closed, Restaurant is take away only, and no changing rooms will be open to the public, though Public Toilets will remain open.
8. Equipment Hygiene: All sports equipment provided by Loch Insh and returned by the student is either thoroughly washed in disinfectant, wiped down and left to dry before being reissued OR is sprayed with Microsafe© Disinfectant & Sanitiser OR quarantined for 24 hours.
The following ‘Loch Insh COVID-19 Operations Risk Assessment Tool’, outlines how we will appraise the relative risk of the components that will make up a guest’s experience of Loch Insh Outdoor Centre. This tool ultimately informs the ‘Loch Insh Schools Operations Plan’ with regard to which areas and operations are open to students and the measures we need to take to minimise the risk.The actions we are taking to make Loch Insh Outdoor Centre a safe environment are outlined and evaluated in the individual risk assessments set out in the appendices to this document.
4
OPERATIONAL PROCEDRURES: Strategy 1: LOCH INSH COVID-19 OPERATIONS RISK ASSESSMENT TEMPLATE
Manager Name(s): Date:
Department: Activity: Venue:
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency First Aid
• Customer has no opportunity to
have contact with any Paper,
Card of Fabrics normally
residing in this area of the
business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accommodation sterilised with
Nanocyn technology
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• Always keeps 2m
distant
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. Quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters
surfaces cleaned
every 3 hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Generally keeps
2m distance
• Never touches
other customers
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. Quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 2 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions we have taken to reduce the likelihood of transmission.
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY Signed:
OPERATIONAL PROCEDRURES:
Strategy 2 : INDUCTION / KIT ISSUE / CLEANING OF EQUIPMENT / TAKE-AWAY
When customers come to the Centre our COVID protection measures need to be complemented by educating guests on the new COVID-safe way we do things on site. We will need to educate visiting parents to assist us in this aim, but at heart, beyond our cleaning of equipment and segregation of areas the students will use, we will endeavour to keep guests from the same groups in a quarantine bubble where at all possible, for the duration of their stay at Loch Insh.
1. Visitors will go through a short induction to the operations of the centre at reception when they check in or purchase their activity ticket, and within this induction we will explain in how our COVID mitigating proccedures will operate. We will request parents similarly familiarise themselves with our COVID operating procedures and assist us in helping ensure the children follow the advice given.
2. The programme will be designed, where possible, to minimise the transferring of equipment between customers on any given day and customers will be issued with personal equipment (Buoyancy Aid, Wetsuit, Life Jackets in the Summer, Skates, Ski Boots and Helmets as appropriate in Winter) these will then be cleaned prior to being re-issued.
3. Where the demands of the programme require equipment to be transferred between customers (Ski
Boots, Snowboard Boots, Helmets), the equipment will be cleaned, disinfected with Microsafe© between customers.
4. We ask parents or minders to work with us to ensure children obey instructions with regards to closed
off areas, take reasonable precautions in their personal use of PPE, and wash hands thoroughly and often at the handwashing stations around the site.
5. Our changing rooms will be restricted specifically to groups whose activity requires students wear a
wetsuit due to anticipated total immersion in the water (windsurfing & paddle boarding – thus generally from April to October); the changing rooms will require to be cleaned between groups and only the restaurant toilets will be available as a toilet for guests. For winter activities – November – March, boot/skate fitting will be either outside or inside the boot fitting area, one family bubble at a time.
6. There will be public toilets available in the Boathouse Restaurant, however there will be no other
toilets nor indoor changing facilities at the venue. 7. The take-away order point is either in the Bothy Box by the ice rink, or at the main reception. The
takeaway pick up is just after the main reception, inside the main restaurant, on the one way loop back out to the car park. If there are other guests also waiting, please respect the one family bubble maximum waiting indoors at peak times. If there is someone else infront of you in the que, please wait outside and the waiter will come and call you when your food is ready.
6
Patrons Only
Patrons Only
OPERATIONAL PROCEDRURES: Strategy 3 : OPERATIONS PLAN
AREA FACILITY CLOSED TO ALL PUBLIC
RESTRICTED OPENING
OPEN TO ALL PUBLIC
INSH HALL MAIN CAR PARK & GROUNDS
INSH HALL TOILETS
Loch Insh Chalets
Insh Hall Apartments
Insh Hall Bed & Breakfast
Insh Hall Drying Rooms
Insh Hall Laundry
BOATHOUSE TOILETS & CHANGING ROOMS
Archery
Childrens’ Play Areas
Fishing
Mountain Biking
Pedal Karts
Skating (2 group bubbles on rink at one)
Skiing (Single group bubble on slope at once)
Snowboarding (Single group bubble on slope)
Tubing (Single group bubble on slope)
Canadian Canoeing
Kayaking
Paddle Boarding
Pedalos
Rowing
Sailing (Competent sailors only)
Wildlife Tour Boat
Windsurfing
GROUP INSTRUCTION LESSONS (Family Bubble)
PRIVATE INSTRUCTION LESSONS
CENTRE MAIN CAR PARK
BOATHOUSE RESTAURANT TOILETS
Reception, Bookings Area & Shop
Car Park Take Away
Boathouse Restaurant Internal Seating Area
Boathouse Bar
Counter Self Service Area
KITCHEN (Staff preparing take-away food only)
PTARMIGAN DOME MEETING ROOM
AC
CO
MM
OD
AT
ION
Staff Or School Only
AC
TIV
ITIE
S
Staff Only
Staff Only
Staff Or School Only
Staff Or School Only
Staff Or School Only
Staff Only
Closed for Winter
External Reception
Staff Only
Staff Only
RES
TA
UR
AN
T
Patrons Only
Patrons Only
Closed for Winter
Closed for Winter
Closed for Winter
CONTROL OF CONTACT (Strategies 4 – 7)
In addition to Risk Assessments for activities and areas of our site and the accompanying mitigating amendments to how we operate those activities, we will further seek to limit the chance of transmission of COVID-19 by:
• Screening all customers at the pre-booking stage as set out below;
• Ammending our booking policy, to incentivise making the right decision to not travel should a child show signs of COVID prior to arrival;
• Reducing the volume of guests on site by limiting ticket sales;
• Creating Sleeping, Eating and Activity Bubbles that comply with Scottish Government guidance on group gatherings.
• Rethinking the entire operations of the centre to encourage social distancing on site.
Stratgey 4 : SCREENING & CUSTOMER PLACE OF ORIGIN
THE CURRENT POST CHRISTMAS LEVEL 4 LOCKDOWN SCOTTISH GOVERNMENT ADVICE IS REALLY SIMPLE – YOU MAY ONLY COME HERE IF YOU LIVE IN HIGHLAND REGION AND REALISTICALLY ONLY FROM BADENOCH & STRATHSPEY UP TO INVERNESS
Prior to arrival, guests should be able to confirm the following on behalf of their party;
1. None are infected or showing symptoms of COVID-19; 2. No-one in the household/group has been infected or shown symptoms of COVID-19
within the past 14 days;
Where anyone in your party answers ‘yes’ to either of the above questions, we request that they do not travel.
Looking to a time beyond the current Level 4 Lockdown, vetting the customer place of origin is relatively easy and we are pleased to note that a significant proportion of our historic custom comes from postcodes in areas that have consistently been graded as Level O, Level 1 or Level 2 in the Scottish Governments weekly updates.
Fundamentally, we will be guided by whatever the Scottish Government advice is at the actual time of the visit taking place and it is anticipated that guest in areas graded level 3 and level 4 will not be permitted to travel.
We are therefore changing our booking terms and conditions so that:
1. We have one advertised price, that is fully flexible/refundable up to 14 days prior to arrival, this will be the price visible on any website or search engine. The customer can make a booking at any time, either direct with us or through Booking.com and has full flexibility to cancel up to 14 days prior to their arrival; after which there will be no refund option.
2. We have a second price that is only accessible if booked directly through our office and offers a 30% discount on the accommodation package. This is a NON-REFUNDABLE booking, that is flexible up to 6 months either side of the original booking. It is flexible in that the customer may move their booking ONCE free of charge, to a new date if they notify us of the move more than 14 days prior to arrival of the original booking. Where any change of booking moves into a higher accommodation tariff/band, then any difference will need to be paid in full at the time of rebooking.
a. Ontop of this NON-REFUNDABLE accommodation booking price there is the possibility to receive up to 20% discount on activity booking costs if these are booked and paid for more than 14 days out, prior to arrival.
8
CONTROL OF CONTACT:
Should a customer develop symptoms whilst here, we need to plan for the worst and assume they have the virus. This means enacting isolation protocols until a negative Covid test can be returned.
Any customer showing COVID-19 like symptoms and any of their immediate bubble who they may be sharing a room with, will be required to isolate in their accommodation until such time as they can return a negative test, or return home. The nearest test center is Inverness, a 45min drive away and usually turns the test around in 24hrs. Should the test return positive the customer would not be able to remain at Loch Insh and would need to arrange to return home.
In most scenarios guests come in groups and we envisage that most customers will likely wish to return with who they arrived with. As it will be most likely any infected person will have been in a bubble, and all should be suspected of harbouring the disease, the only way we would entertain any others in that bubble remaining on site at Loch Insh would be if they were able to return a negative test.
As in almost all cases the recommended action ‘should’ a test be returned positive, will be to isolate at home until they have recovered, we assume therefore that a parent would be at no greater risk in transporting their child than any other scenario.
Strategy 5 : VOLUME OF GUESTS
Last summer we fundamentally changed our business model, both reducing peak capacity of day rental guests on site and seeking to encourage more customers to stay longer and not simply one or two hour slots, by promoting the Day Ticket as the primary sales model.
We are still actively promoting and selling the day ticket this winter, with a typical day being an hour on the Skating Rink; a session on the tubing on the dry ski slope; a 1hr lesson in either archery OR skiing OR snowboarding; a session on the Pedal Karts; use of Mountain Bikes to head into the Feshie woods behind us on the Badenoch Way Trail, up to Uath Lochans.
There has however, been exceptional interest in the Skating and this is proving to be particularly popular for one hour slots, so we are limiting the numbers of guests who can be on the rink at any one time to 2 family bubbles which, along with unlimited children U12 from those family groups, is typically a maximum of 10 - 12 persons.
We are also limiting the number of guests on our dry slope for skiing, snowboarding or tubing to 1 family group bubble.
Other activities such as Mountain Biking, there are no such capacity issues.
9
CONTROL OF CONTACT:
Strategy 6 : SOCIAL DISTANCING & ACTIVITY BUBBLES
We are mindful of Government advice for the respective levels in designing our programme and activities, noting that the following is only a consideration when our area is designated Level 2 or lower.
When our region is in Level 3 or 4, our Accommodation will be closed to tourists as will our Beach Changing Rooms meaning all changing will need to take place outside or in your car. So when Level 2 or lower, we plan to:
a) Align sleeping arrangements for group bookings, so in effect two or three bedrooms, ‘Sleeping Bubbles’, make up each ‘Activity Bubble’.
b) Plan that Sleeping and Activity Bubbles form the basis of the table plan for mealtimes, such that no two ‘Activity Bubbles’ will mix and share the same table.
c) Amend the activity programme so we can streamline and minimise the use of our changing rooms, such that Activity Bubbles do not mix.
d) Quarantine or wash or spray with Microsafe© all equipment between uses.
Prior to arrival we therefore request all visting parents or group organisers consult with us on your visiting party/group composition and room lists to ensure we collaborate on a final plan.
Accommodation:
Where Government COVID restrictions in Level 2, permit our accommodation to be open, for family groups room allocation is simple. The only considerations that a family needs to acknowledge, is that communal drying rooms and meeting areas will be closed to individuals and families as we cannot reasonably decontaminate an area between unrelated groups.
For visiting groups it is different, as they know each other prior to arrival and usually travel here together, therefore we have identified that Insh Hall could accommodate up to two large group clusters (such as a school), as each group must have access to a dedicated drying room and indoor meeting area and any zones cannot have any impact on fire escapes.
Prior to arrival, children will be grouped with specific roommates through consultation with the group leaders. These sleeping arrangements will be central to all other group activities during their visit.
The two zones within Insh Hall identified are the entire ground floor of the hall plus Feshie Apartment (zone 1) and the entire, loch facing, upstairs including Spey Apartment (zone 2), with exclusive access to zone 2 through ‘Spey Appartment’; but all fire exits still remain open as common exit points. Larger groups/school groups would be expected to spread across both zones.
Restaurant:
The restaurant is open for take away only, whilst we are in Level 3 & 4 restrictions, but will be open with restrictions, as per Scottish Government guidance in all other levels.
Activities:
Our usual Loch Insh Activity mix has been enhanced with Skating (until the end of April only) and Pedal Karts this winter, but as all our sports we are offering are ‘Informal, Outdoor, Non-Contact’, they are all permissible under Scottish Government Level 4 COVID restrictions. The only restrictions we must follow are seasonal and temperature related. We can offer ‘Private Instruction’ in all sports, however ‘Group Lessons’ can only be offered when we revert back to L2 restrictions or lower.
10
Strategy 7: PROTECTING LOCAL SUPER-SPREADER LOCATIONS
COMING TO LOCH INSH
Generally Guests and School Groups, once they come on site, have no reason to move off site and come into contact with Super-Spreader locations. However, all visitors should be mindful of Super-Spreader locations when planning their trip to come here and amend travel plans accordingly. In most cases this will simply mean travelling directly from your departure point to Loch Insh and vice-versa, so from one safe zone to another.
Where visitors do need to stop for toilet breaks or the like when travelling here, trip organisers should consider any transmission risks at any stopover.
ONCE AT LOCH INSH
We make our guests aware of the risks of them bringing COVID19 into our community and how the chances of passing it on increase greatly the more contact the guest has with super-spreader locations where lots of people congregate such as supermarkets and other high-volume meeting points.
We have gone to significant lengths to amend our operations, so that we can offer a one stop shop for your day out, thus not requiring you to travel to super-spreader locations to provide for your day. Our restaurant we have changed to being take-away, in line with government guidance, offering hot and cold snacks and drinks and a selection of sweets.
If you are reading this prior to your arrival, please seriously consider how you can minimise your need to use the local supermarkets in Aviemore and surrounds. We do want to support local businesses, but though we are fortunate to have the choice of Tesco, Aldi, Superdrug, Home Bargains, M&S in Aviemore, they are hardly ‘local businesses’ and they are arguably the prime super-spreader locations locally by virtue of sheer volume of footfall.
Strategy 8: CONTACT TRACING
This year we will be using the NHS Scotland Test and Protect App
All guests who visit Loch Insh are asked to sign in with the App, so we know the day they were here. Then, should they subsequently display COVID-19 symptoms all other guests who were similarly on site the day that customer was here, are notified so they themselves can get checked out.
So long as a teacher from the party checks in each day, they will then be notified if any other guest who was on site subsequently develops COVID-19 symptoms, so we can make an informed decision to get members of the school party checked.
Strategy 9: TESTING – not yet implemented
As testing becomes available to the general public, we will encourage all our staff to take tests at an appropriate interval, most likely not less than once per month to mitigate the risk of staff carrying the virus unwittingly on our campus.
11
THE LOCH INSH COVID-19 CODE
Staying safe whilst at work or on holiday is hugely important, not just for yourself, but also for your fellow Guests and/or colleagues. This means adhering to new rules we have implemented to mitigate the chance of the transmission of COVID-19; respecting people’s space; washing hands regularly and taking note of quarantined and closed off areas.
As a company experienced in educating the public to enjoy the freedom outdoor sports can offer, we are familiar with the concept of educating guests and staff to assume personal responsibility in an outdoor setting. The International Ski Federation (FIS) ‘Ski Way Code’ is a good example of a ‘Rules of Conduct’ that applies to everyone who use the pistes. This ‘’Highway Code’ for the snow helps everyone stay safe on the slopes, but inherently requires every participant to assume personal responsibility for their actions.
The following Loch Insh COVID-19 Code is our contract with people coming onto our site, be they guests or employees and should be self-explanatory. It is based on the mitigating actions we identified when we risk assessed our activities and premises. It will be referred to in our induction video and will be on display around our site. Please familiarise yourself with it and enjoy your visit.
1. Symptoms or Vulnerable – “Sorry not today” If you have shown symptoms of COVID-19 in the past 14 days; or live with someone who has; or if you are in the vulnerable or extremely vulnerable categories, you should not be visiting in this phase of the national response.
2. Respect For Other’s Space – “Maintain 2m distancing” A person must behave in such a way that they do not cause alarm to or endanger others through thoughtlessly invading a 3rd parties 2m COVID-19 distancing space.
3. “Be Patient Whilst Waiting” – It may take us longer to serve When changing equipment, placing food orders or going to the toilets there may be queues at service points. We will seek to manage equipment and food service bottlenecks in advance through staggered arrival and induction slots and will plan your day with you on arrival to try and minimise waiting. Please be patient.
4. Respect Signage – Stay out of closed areas Government Guidelines and our Risk Assessments will mean some areas of the business are closed to both customers and staff OR just closed to customers. Please respect all signs and markings.
5. Wash Hands Regularly – Avoid touching your face Around the boathouse hub there will be many hand sanitation points. Try to always wash your hands for the recommended 20 seconds before and after any activity.
6. Do Not Share Equipment – Paddles, Boats, Buoyancy Aids We will clean all equipment used by customers between use with cleaning agent and/or quarantine as a method. Sharing equipment that has not been cleaned in this way, particularly outwith your household, significantly increases the possibility of the equipment being a source of transmission of the virus.
7. Return All Gear To Quarantine – Check in at the Beach Hub Please return equipment to the correct place so other customers don’t inadvertently use it before it has been cleaned. All sporting rental equipment should be returned to the Beach Quarantine Area and all accommodation linen should be left in the rooms for our cleaning teams to sterilise and wash.
12
APPENDICES:
The following Risk Assessments do not differentiate ‘Risk’ for each Government COVID level, rather, knowing what we know about the conditions COVID requires for successful transmission, these Risk Assessments simply seek to set out a way to identify the riskier activities and amend our operations or take mitigating actions.
First and foremost, the vast majority of our activities are ‘Informal, Outdoor & Non-Contact’, and it is on this basis that we feel we fall within both the spirit and the letter of the Scottish Government guidance; All group sessions larger than the ‘6 & 2 groupings’ permissible under the current guidelines are currently not available.
Ultimately, we are primarily guided by the Scottish Governments guidance, as stipulated in our 5 tier COVID alert levels, and will need to respond appropriately to whatever is the most current guidance.
The following are Risk Assessments Risk Assessments for:
ACTIVITIES:
1) ICE SPORTS - Skating 2) PADDLESPORTS – Canadian Canoeing, Kayaking, Stand-Up Paddleboarding 3) SAILSPORTS – Sailing, Windsurfing 4) SNOWSPORTS – Alpine Skiing, Snowboarding, Tubing 5) ARCHERY 6) FISHING 7) MOUNTAIN BIKING – Pedal Carts 8) TOUR BOAT 9) PRIVATE LESSON 10) GROUP LESSONS
BUILDINGS
11) BOATHOUSE MAIN CAR PARK 12) BOATHOUSE RESTAURANT TOILETS 13) BOATHOUSE TOILETS & CHANGING ROOMS 14) RECEPTION AREA & SHOP 15) CHILDREN’S PLAYPARKS 16) INTERNAL RESTAURANT & BAR AREA 17) RESTAURANT KITCHEN 18) INSH HALL MAIN CAR PARK & GROUNDS 19) LOCH INSH CHALETS 20) INSH HALL APARTMENTS 21) INSH HALL B&B 22) INSH HALL DRYING ROOMS, LAUNDRY & TOILETS
13
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACTIVITES Activity/Area: ICESPORTS – Skating, Curling Venue: BOATHOUSE
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area
of the business during their
visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 3 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• All ‘SOFT’ fabrics equipment (Boots / Snowsport Clothing / Helmets) used by customers is ‘Cleaned between customers’.
• All ‘HARD’ Plastic/Metalic equipment (Skis / Poles / Boots) used by customers is ‘Cleaned between customers’,
• No sharing equipment with others not from your party & customers required always to return equipment to quarantined areas to avoid cross contamination
• All changing rooms are closed to General Public but open to exclusive use of School Group. Changing rooms cleaned with Microsafe disinfectant sanitiser between ‘bubbles’.
• All closed off areas and quarantine areas will be clearly signposted Human-2-Human Transmission Mitigating Actions
• Staff & Customers to respect the 2m distancing. We will stagger arrivals, Inductions & equipment changeovers to minimise congestion.
• Indoors Staff will wear masks when speaking to customer & customers advised to do the same around the boathouse hub
• People flow systems and one-way systems will be clearly signposted RESCUES / 1st AID
• In any 1st Aid scenario, all staff will be wearing full PPE (mask, gloves, eyeware) then will otherwise follow normal NGB recovery techniques
• 1st Aid will be administered by a qualified individual, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 24 - Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACTIVITIES Activity/Area: PADDLESPORTS – Canoeing, Kayaking, SU-Paddleboarding Venue: BOATHOUSE
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity to
have contact with any Paper,
Card of Fabrics normally
residing in this area of the
business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally, keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 3 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• All ‘SOFT’ fabrics equipment (Buoyancy Aids / Waterproof Clothing / Wetsuits / Footwear) used by customers is ‘Cleaned between customers’.
• All ‘HARD’ Plastic/Metalic/Wooden equipment (Boat Hulls / Paddles / Oars) used by customers is ‘Cleaned between customers’, either wiped or scrubbed using detergent
• No sharing equipment with others not from your party & customers required always to return equipment to quarantined areas to avoid cross contamination
• All changing rooms are closed to General Public but open to exclusive use of School Group. Changing rooms cleaned with Microsafe disinfectant sanitiser between ‘bubbles’.
• All closed off areas and quarantine areas will be clearly signposted Human-2-Human Transmission Mitigating Actions
• Staff & Customers to respect the 2m distancing. We will stagger arrivals, Inductions & equipment changeovers to minimise congestion.
• Indoors Staff will wear masks when speaking to customer & customers advised to do the same around the boathouse hub
• People flow systems and one-way systems will be clearly signposted RESCUES
• In any rescue scenario, especially that requiring the rescue boat, all staff will be wearing full PPE (mask, gloves, eyeware) then will otherwise follow normal NGB recovery techniques
• Rescue craft will be have a 1st Aid qualified person onboard, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 20 - Very Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACTIVITES Activity/Area: SAILSPORTS – Sailing, Windsurfing Venue: BOATHOUSE
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity to
have contact with any Paper,
Card of Fabrics normally
residing in this area of the
business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 3 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• All ‘SOFT’ fabrics equipment (Buoyancy Aids / Waterproof Clothing / Wetsuits / Footwear) used by customers is ‘Cleaned between customers’.
• All ‘HARD’ Plastic/Metalic/Wooden equipment (Boat Hulls / Rudders / Center Boards) used by customers ‘Cleaned between customers’, either wiped or scrubbed using detergent
• No sharing equipment with others not from your party & customers required always to return equipment to quarantined areas to avoid cross contamination
• All changing rooms are closed to General Public but open to exclusive use of School Group. Changing rooms cleaned with Microsafe disinfectant sanitiser between ‘bubbles’.
• All closed off areas and quarantine areas will be clearly signposted Human-2-Human Transmission Mitigating Actions
• Staff & Customers to respect the 2m distancing. We will stagger arrivals, Inductions & equipment changeovers to minimise congestion.
• Indoors Staff will wear masks when speaking to customer & customers advised to do the same around the boathouse hub
• People flow systems and one-way systems will be clearly signposted RESCUES
• In any rescue scenario, especially that requiring the rescue boat, all staff will be wearing full PPE (mask, gloves, eyeware) then will otherwise follow normal NGB recovery techniques
• Rescue craft will be have a 1st Aid qualified person onboard, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 20 - Very Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACTIVITES Activity/Area: SNOWSPORTS – Skiing, Snowboarding, Tubing Venue: BOATHOUSE
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area
of the business during their
visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 3 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• All ‘SOFT’ fabrics equipment (Boots / Snowsport Clothing / Helmets) used by customers is ‘Cleaned between customers’.
• All ‘HARD’ Plastic/Metalic equipment (Skis / Poles / Boots) used by customers is ‘Cleaned between customers’,
• No sharing equipment with others not from your party & customers required always to return equipment to quarantined areas to avoid cross contamination
• All changing rooms are closed to General Public but open to exclusive use of School Group. Changing rooms cleaned with Microsafe disinfectant sanitiser between ‘bubbles’.
• All closed off areas and quarantine areas will be clearly signposted Human-2-Human Transmission Mitigating Actions
• Staff & Customers to respect the 2m distancing. We will stagger arrivals, Inductions & equipment changeovers to minimise congestion.
• Indoors Staff will wear masks when speaking to customer & customers advised to do the same around the boathouse hub
• People flow systems and one-way systems will be clearly signposted RESCUES / 1st AID
• In any 1st Aid scenario, all staff will be wearing full PPE (mask, gloves, eyeware) then will otherwise follow normal NGB recovery techniques
• 1st Aid will be administered by a qualified individual, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 24 - Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACTIVITES Activity/Area: ARCHERY Venue: BOATHOUSE
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 3 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• All ‘HARD’ Plastic/Metalic/Wooden equipment (Bows / Arrows) used by customers is ‘Cleaned between customers’,
• No sharing equipment with others not from your party & customers required always to return equipment to quarantined areas to avoid cross contamination
• All changing rooms are closed to General Public but open to exclusive use of School Group. Changing rooms cleaned with Microsafe disinfectant sanitiser between ‘bubbles’.
• All closed off areas and quarantine areas will be clearly signposted Human-2-Human Transmission Mitigating Actions
• Staff & Customers to respect the 2m distancing. We will stagger arrivals, Inductions & equipment changeovers to minimise congestion.
• Indoors Staff will wear masks when speaking to customer & customers advised to do the same around the boathouse hub
• People flow systems and one-way systems will be clearly signposted RESCUES / 1st AID
• In any 1st Aid scenario, all staff will be wearing full PPE (mask, gloves, eyeware) then will otherwise follow normal NGB recovery techniques
• 1st Aid will be administered by a qualified individual, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 24 - Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACTIVITES Activity/Area: FISHING Venue: BOATHOUSE
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 3 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• All ‘HARD’ Plastic/Metalic/Wooden equipment (Boat Seats / Engine / Rods) used by customers is ‘Cleaned between customers’,
• No sharing equipment with others not from your party & customers required always to return equipment to quarantined areas to avoid cross contamination
• All closed off areas and quarantine areas will be clearly signposted Human-2-Human Transmission Mitigating Actions
• Staff & Customers to respect the 2m distancing. We will stagger arrivals, Inductions & equipment changeovers to minimise congestion.
• Indoors Staff will wear masks when speaking to customer & customers advised to do the same around the boathouse hub
• People flow systems and one-way systems will be clearly signposted RESCUES / 1st AID
• 1st Aid will be administered by a qualified individual, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 20 - Very Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACTIVITES Activity/Area: MOUNTAIN BIKING – Pedal Carts Venue: BOATHOUSE
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact withany Paper,
Card of Fabrics normally
residing in this area of the
business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 3 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• All ‘SOFT’ fabrics equipment (Helmets / Gloves) used by customers is ‘Cleaned between customers’.
• All ‘HARD’ Plastic/Metalic/Wooden equipment (Bikes) used by customers is ‘Cleaned between customers’,
• No sharing equipment with others not from your party & customers required always to return equipment to quarantined areas to avoid cross contamination
• All changing rooms are closed to General Public but open to exclusive use of School Group. Changing rooms cleaned with Microsafe disinfectant sanitiser between ‘bubbles’.
• All closed off areas and quarantine areas will be clearly signposted Human-2-Human Transmission Mitigating Actions
• Staff & Customers to respect the 2m distancing. We will stagger arrivals, Inductions & equipment changeovers to minimise congestion.
• Indoors Staff will wear masks when speaking to customer & customers advised to do the same around the boathouse hub
• People flow systems and one-way systems will be clearly signposted RESCUES / 1st AID
• In any 1st Aid scenario, all staff will be wearing full PPE (mask, gloves, eyeware) then will otherwise follow normal NGB recovery techniques
• 1st Aid will be administered by a qualified individual, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 20 - Very Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACTIVITES Activity/Area: TOUR BOAT Venue: BOATHOUSE
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 3 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• All ‘HARD’ Plastic/Metalic/Wooden equipment (Seats & Handrails) used by customers is ‘Cleaned between customers’,
• No sharing equipment with others not from your party & customers required always to return equipment to quarantined areas to avoid cross contamination
• All closed off areas and quarantine areas will be clearly signposted Human-2-Human Transmission Mitigating Actions
• Staff & Customers cannot reasonably respect the 2m distancing.
• Indoors Staff will wear masks when speaking to customer & customers advised to do the same around the boathouse hub
• People flow systems and one-way systems will be clearly signposted RESCUES / 1st AID
• 1st Aid will be administered by a qualified individual, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 30 - Unlikely - CLOSED Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACTIVITES Activity/Area: PRIVATE LESSON Venue: BOATHOUSE
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 3 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• All ‘SOFT’ fabrics teaching aid equipment used in the lesson is cleaned between customers
• All ‘HARD’ Plastic/Metalic/Wooden teaching equipment used in the lesson is ‘Cleaned between customers’,
• No sharing equipment with others not from your party & customers required always to return equipment to quarantined areas to avoid cross contamination
• All changing rooms are closed to General Public but open to exclusive use of School Group. Changing rooms cleaned with Microsafe disinfectant sanitiser between ‘bubbles’.
• All closed off areas and quarantine areas will be clearly signposted Human-2-Human Transmission Mitigating Actions
• Staff & Customers to respect the 2m distancing. We will stagger arrivals, Inductions & equipment changeovers to minimise congestion.
• Indoors Staff will wear masks when speaking to customer & customers advised to do the same around the boathouse hub
• People flow systems and one-way systems will be clearly signposted RESCUES / 1st AID
• In any 1st Aid scenario, all staff will be wearing full PPE (mask, gloves, eyeware) then will otherwise follow normal NGB recovery techniques
• 1st Aid will be administered by a qualified individual, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 19 - Very Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACTIVITES Activity/Area: GROUP LESSON Venue: BOATHOUSE
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 3 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• All ‘SOFT’ fabrics teaching aid equipment used in the lesson is cleaned between customers
• All ‘HARD’ Plastic/Metalic/Wooden teaching equipment used by in the lesson is ‘Cleaned between customers’,
• No sharing equipment with others not from your party & customers required always to return equipment to quarantined areas to avoid cross contamination
• All changing rooms are closed to General Public but open to exclusive use of School Group. Changing rooms cleaned with Microsafe disinfectant sanitiser between ‘bubbles’.
• All closed off areas and quarantine areas will be clearly signposted Human-2-Human Transmission Mitigating Actions
• Staff & Customers to respect the 2m distancing. We will stagger arrivals, Inductions & equipment changeovers to minimise congestion.
• Indoors Staff will wear masks when speaking to customer & customers advised to do the same around the boathouse hub
• People flow systems and one-way systems will be clearly signposted RESCUES / 1st AID
• In any 1st Aid scenario, all staff will be wearing full PPE (mask, gloves, eyeware) then will otherwise follow normal NGB recovery techniques
• 1st Aid will be administered by a qualified individual, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 19 - Very Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACTIVITES & RESTAURANT Activity/Area: BOATHOUSE CAR PARKS Venue: BOATHOUSE MAIN CENTRE
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 3 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• All ‘HARD’ Plastic/Metalic/Wooden equipment (outside handrails / Barriers) either closed off or is ‘Cleaned once a day,
• All closed off areas and one way systems will be clearly signposted Human-2-Human Transmission Mitigating Actions
• People flow systems and one-way systems will be clearly signposted
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 14 - Very Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: RESTAURANT Activity/Area: RESTAURANT TOILETS Venue: RESTAURANT
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 3 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• All ‘HARD’ Plastic/Metalic/Wooden surfaces (Counters / Porcelain) used by customers is ‘Cleaned every couple of hour’,
• No changing is permitted in the toilets,, changing done in customers vehicles & customers encouraged to use hand sanitation stations and wash hands Human-2-Human Transmission Mitigating Actions
• Staff & Customers to respect the 2m distancing. We will stagger arrivals, only letting up to 2 customers into toilets at once.
• Staff will wear masks when speaking to customer & customers advised to do the same around the boathouse hub
• All staff handline customer facing equipment will do so wearing gloves
• People flow systems and one-way systems will be clearly signposted RESCUES / 1st AID
• 1st Aid will be administered by a qualified individual, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 26 - Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACTIVITES Activity/Area: TOILETS & CHANGING ROOMS Venue: BOATHOUSE
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 2 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• Surfaces can be cleaned between group bubbles using Microsafe disinfectant sanitiser.
• It is not economically possible to make the changing rooms safe for individual customers who are not part of a group bubble. Human-2-Human Transmission Mitigating Actions
• Changing rooms will only be used for groups already operating in a bubble.
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 21 - Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: RESTAURANT & ACTIVITES Activity/Area: RECEPTION AREA & SHOP Venue: BOATHOUSE
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 2 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• All ‘HARD’ Plastic/Metalic/Wooden equipment (Shop Items / Door Handles) touched by customers is ‘Cleaned every 3hr,
• All closed off areas and quarantine areas will be clearly signposted Human-2-Human Transmission Mitigating Actions
• Staff & Customers to respect the 2m distancing. We will stagger arrivals, Inductions & equipment changeovers to minimise congestion.
• Staff will wear masks when speaking to customer & customers advised to do the same around the boathouse hub
• People flow systems and one-way systems will be clearly signposted RESCUES / 1st AID
• 1st Aid will be administered by a qualified individual, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 29 - Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: GROUNDS Activity/Area: CHILDRENS PLAYPARKS Venue: CAR PARK / BEACH WOOD
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 2 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• Equipment would be shared with others not from your party
• All closed off areas and quarantine areas will be clearly signposted Human-2-Human Transmission Mitigating Actions
• Staff & Customers cannot reasonably respect the 2m distancing.
• All staff handling customer facing equipment will do so wearing gloves RESCUES / 1st AID
• 1st Aid will be administered by a qualified individual, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 41 - Possible - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: RESTAURANT Activity/Area: INTERNAL RESTAURANT & BAR Venue: BOATHOUSE RESTAURANT
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
customers 2
• All tables / chairs
cleaned between
customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
customers OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member always
wears a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 2 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• All ‘SOFT’ fabrics are wiped with cleaning products between customers
• All ‘HARD’ Plastic/Metalic/Wooden equipment (Seats / Tables / Handrails) used by customers is ‘Cleaned between customers,
• Dining area will not be shared with others not from your party
• Any closed off areas and quarantine areas will be clearly signposted. Any people flow systems will be clearly marked Human-2-Human Transmission Mitigating Actions
• Staff & Customers can reasonably respect the 2m distancing from those out with their group.
• All serving staff handling customer facing equipment will do so wearing gloves RESCUES / 1st AID
• 1st Aid will be administered by a qualified individual, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 24 - Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: RESTAURANT Activity/Area: RESTAURANT KITCHEN Venue: BOATHOUSE RESTAURANT
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
shifts 2
• All tables / chairs
cleaned between
shifts.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
shifts OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 2 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• All ‘SOFT’ fabrics are wiped with cleaning products between shifts
• All ‘HARD’ Plastic/Metalic/Wooden equipment (Prep Surfaces) used by chefs is ‘Cleaned between shifts, either wiped or scrubbed using detergent
• Kitchen area will be closed to all other staff
• Any closed off areas and quarantine areas will be clearly signposted. Any people flow systems will be clearly marked Human-2-Human Transmission Mitigating Actions
• Staff can reasonably respect the 2m distancing from those out with their group.
• All serving staff handling customer facing equipment will do so wearing gloves RESCUES / 1st AID
• 1st Aid will be administered by a qualified individual, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 28 - Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACCOMMODATION Activity/Area: INSH HALL MAIN CAR PARK & GROUNDS Venue: INSH HALL
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
shifts 2
• All tables / chairs
cleaned between
shifts.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
shifts OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 2 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• All ‘HARD’ Plastic/Metalic/Wooden equipment (outside handrails / Barriers) either closed off or is ‘Cleaned once a day,
• All closed off areas and one way systems will be clearly signposted Human-2-Human Transmission Mitigating Actions
• People flow systems and one-way systems will be clearly signposted
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 14 - Very Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACCOMMODATION Activity/Area: LOCH INSH CHALETS Venue: INSH HALL & GROUNDS
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
shifts/customers 2
• All tables / chairs
cleaned between
shifts/customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
shifts OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 2 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• Premises will be either quarantined for 24hrs between guests of disinfected using Microsafe Disinfectant Sanitation technology. Human-2-Human Transmission Mitigating Actions
• Staff can reasonably respect the 2m distancing from those out with their group.
• All staff needing to enter the chalet to repair equipment whilst guest is staying, will do so wearing a mask.
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 16 - Very Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACCOMMODATION Activity/Area: INSH HALL APARTMENTS Venue: INSH HALL
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
shifts/customers. 2
• All tables / chairs
cleaned between
shifts/customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
shifts OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 2 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• Premises will be either quarantined for 24hrs between guests of disinfected using Microsafe Disinfectant Sanitation technology. Human-2-Human Transmission Mitigating Actions
• Staff can reasonably respect the 2m distancing from those out with their group.
• All staff needing to enter the accommodation to repair equipment whilst guest is staying, will do so wearing a mask.
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 16 - Very Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACCOMMODATION Activity/Area: BED & BREAKFAST Venue: INSH HALL
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
shifts/customers. 2
• All tables / chairs
cleaned between
shifts/customers.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
shifts OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 2 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• Premises will be either quarantined for 24hrs between guests of disinfected using Microsafe Disinfectant Sanitation technology. Human-2-Human Transmission Mitigating Actions
• Staff can reasonably respect the 2m distancing from those out with their group.
• All staff needing to enter the accommodation to repair equipment whilst guest is staying, will do so a wearing mask. RESCUES / 1st AID
• 1st Aid will be administered by a qualified individual, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 19 - Very Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACCOMMODATION Activity/Area: INSH HALL DRYING ROOMS & MAIN HALL Venue: INSH HALL
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers/groups
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn/groups
2
• All surfaces
cleaned between
shifts/groups 2
• All tables / chairs
cleaned between
shifts/customers.
• All surfaces
cleaned between
customers/groups.
2
• All surfaces
cleaned between
shifts/groups OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 2 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• Clean all surfaces between residential school groups. Human-2-Human Transmission Mitigating Actions
• Drying rooms dedicated to individual school groups bubbles. No individuals permitted in this space who are not from the school bubble.
RESCUES / 1st AID
• 1st Aid will be administered by a qualified individual, however we will limit our 1st Aid interventions to A,B,C: For minor cuts and bruises we will offer 1st Aid to self administer
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 23 - Unlikely - OPEN Signed: Duncan Freshwater
Loch Insh COVID-19 Operations Risk Assessment Tool Manager’s Name(s): Duncan Freshwater : Jonathan Freshwater Date:
Department: ACCOMMODATION Activity/Area: INSH HALL LAUNDRY Venue: INSH HALL
Assessment of the likelihood of transmission Risk Assessment Surface 2 Human Transmission Human 2 Human Transmission
Total Paper, Card & Fabrics Floors, Tiling &
Ceramics Wood, Tables
& Counters Plastics, Glass
& Metal Deliveries
Customer or Contractor
Staff Emergency 1st Aid
• Customer has no opportunity
to have contact with any
Paper, Card of Fabrics
normally residing in this area of
the business during their visit
1 • Customer could
only contact
these surfaces in
an external/
outside setting
1 • Customer should
have no contact
with any Table or
Counter during
their visit
1 • Customer should
have no contact
with any such
surface during
their visit
1
• No Deliveries OR
• An External drop off.
• Deliveries wiped/
unpacked in sterile
area before storing
• Staff wear PPE
1 • Always keeps 2m
distant
• Customer always
wears a mask
2 • Always keeps 2m distant
from other staff &
customers
• Staff member always
wears a mask
2 • Providing 1st aid is not a
required consideration
in this area of the
business
1 < 21 Very Unlikely
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
between customers
• All advertising P/C/F removed
• Accom. quarantined for 24hrs
before cleaning OR sterilised
with Nanocyn
2
• All surfaces
cleaned between
shifts 2
• All tables / chairs
cleaned between
shifts.
• All surfaces
cleaned between
customers.
2
• All surfaces
cleaned between
shifts OR
• All handles and
handrails cleaned
every 30 mins
2
• External drop off
• Deliveries wiped but
not unpacked before
storing
• Staff wash hands
after handling
4
• 2m distant from
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
4
• Always keeps 2m
distant from customers
• Generally keeps 2m
distance from staff
• Staff member does not
wear a mask
4
• Full PPE 1st aid kit at a
central point on site
• Full PPE provided to
every staff member
required to carry a 1st
aid kit
4 21-30
Unlikely
Low
Risk
Low
Risk
Low
Risk
Very Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 3 hrs
• All brochures & P/C/F retained &
cleaned every 3 hrs
• Accom. quarantined for 24hrs
No sterilisation before cleaning
4
• All surfaces
cleaned/
mopped/
hoovered every
3 hrs
4
• All tables / chairs
cleaned every 3
hrs
• Counters surfaces
cleaned every 3
hrs
4
• All handles and
handrails cleaned
every hour
4
• Staff receive delivery
• Deliveries wiped
before storing
• Staff wash hands
after receiving
8
• Never touches
other customers
• No distancing in
your bubble
• Customer does
not wear a mask
8
• Generally keeps 2m
distance from customers
• Occasionally bump into
or touch other staff
• Staff member does not
wear a mask
8
• Full PPE 1st aid kit at a
central point on site
• Staff who are required
to carry 1st aid kits carry
regular ones
8 31-44
Possible Risky Risky
Low
Risk
Low
Risk
Very Low
Risk
• All essential P/C/F cleaned
every 6 hrs
• All brochures & P/C/F retained &
cleaned every 6 hrs
• Accom. quarantined for 12hrs
No sterilisation before cleaning
6 • All surfaces
cleaned/mopped/
hoovered every
6 hrs
6
• All tables / chairs
cleaned every 6
hrs
• Counters surfaces
cleaned every 6
hrs
6 • All handles and
handrails cleaned
every 2 hrs
6 • Staff receive delivery
• No wiping of delivery
before storing 12
• Occasional
contact with
other customers
• Customer does
not wear a mask
14
• Occasional contact
with customers
• Contact with other
staff is to be expected
• Staff member does not
wear a mask
14 • Regular 1st aid kit on
site but no PPE.
• Staff required to carry
1st aid kits carry regular
ones
20 45-74
Likely
High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
• All brochures & P/C/F retained
but only cleaned once per day
• No accommodation
quarantine or sterilisation of
before cleaning
8 • All surfaces
cleaned/mopped/
hoovered once
every day
8
• All tables & chairs
cleaned once
every day or less
• Surfaces cleaned
once every day
or less
8 • Surfaces handles
and handrails
cleaned once a
day or less
8 • Delivery driver walks
into office/building
with delivery
• No wiping of delivery
before storing
16 • Contact with
other parties to
be expected
• Customer does
not wear a mask
24 • Contact with other
parties to be expected
• Staff member does not
wear a mask
24 • Only one regular 1st aid
kit centrally onsite but
potentially more than
500m from activities
16 > 74
Highly Likely
Very High
Risk
High
Risk Risky
Low
Risk
Very Low
Risk
Actions you can take to reduce the likelihood of transmission.
Surface-2-Surface Transmission Mitigating Actions
• Cannot reasonably clean surfaces between customers. Human-2-Human Transmission Mitigating Actions
• Could request all staff and customers to wear masks when interacting with those out with their group.
Anyone over 60
OR
Anyone over 40
with Health Issues
Under 60 yrs old
No Health Issues
Under 40 yrs old
Has Health Issues
Under 40 yrs old
No Health Issues
All staff Vaccinated
Contact Tracing
Staff member Likelihood Risk Staff member Likelihood Risk Staff member Likelihood Risk
OVERALL ASSESSMENT OF RISK OF AREA / ACTIVITY 50 - Likely - CLOSED Signed: Duncan Freshwater