Department: Volunteering and community support department

Activity: Use of Seedlings café and the kitchen for community cooking

Description of activity:

Providing a skill building opportunity for the local community in a “Covid safe” supported environment. The service users benefit from cooking skills and use of “Fare Share” donated food products to learn and share tips on a variety of cooking skills i.e. cooking on a budget / cooking for one etc.

Legal requirements and guidance for reference:

COVID-19 – We have conducted a risk assessment for these classes to produce this Safe System of Work, we have referred to the following sources:

https://www.gov.uk/government/publications/coronavirus-outbreak-faqs-what-you-can-and-cant-do/coronavirus-outbreak-faqs-what-you-can-and-cant-do

https://www.gov.uk/government/publications/coronavirus-covid-19-meeting-with-others-safely-social-distancing/coronavirus-covid-19-meeting-with-others-safely-social-distancing

https://www.gov.uk/guidance/new-national-restrictions-from-5-november#meeting-others-safely

LA PPE Guidance for Staff Issue 5 V45 11.6.20 FINAL DCC- available from Westbank

This SSoW allows the volunteer department to restart its social activities in a safe way for the communities more vulnerable service users.

All service users / volunteers / staff are advised of the following Covid 19 precautions:

  • Anyone who is displaying symptoms of COVID 19: new continuous cough / high temperature or anyone experiencing loss of smell / taste will not be able to attend the group session. This will be checked on booking and on arrival and or pick up (for those being transported).
  • Temperature checks will be taken using a contactless forehead thermometer on arrival. If anyone’s’ temperature exceeds 38degrees the participant will be required to return home as soon as possible, dial 119 and follow the necessary medical advice.
  • Names and contact details will be kept for a minimum of 21 days after the event as part of the NHS track and trace requirements.
  • Maintain 2 metres social distancing where possible, chairs and tables will be set out by staff and volunteers.
  • Ensure good hygiene before during and after each session, i.e. washing hands with hot water and soap or use of sanitiser.
  • Contactless methods of payment preferred and this will be detailed to service users in joining information.
  • Each service users will have their own portable kitchen equipment and food items to work with.
  • Face coverings will be required in all communal areas of the building i.e. corridors, toilets etc. – coverings can be removed once in situ.
  • Rooms will be ventilated and so please dress accordingly.
  • For information on transport guidelines (if required) please see separate risk assessment and safe system of work.

All volunteers / staff are advised of the following Covid 19 precautions:

  • Appropriate PPE must be worn at all times, which includes face coverings (for those helping to prep food and drink at more close range), disposable gloves and aprons - all must adhere to European standard.
  • All fresh food to be washed prior to use and disposable gloves to be used when handling produce.
  • There will only be capacity for 4 service users in the Seedlings café area each with their own workstation and equipment. Stations will be socially distanced at 2 metres apart. Staff and or a volunteer are counted in addition to this.
  • All staff and or volunteers assisting will ideally hold a food hygiene qualification or have been suitably trained to provide appropriate and accurate information.
  • Staff / volunteers to ensure safe use of sharp knives throughout the session, as well as returning to safe storage after the event.
  • Ideally use damp tea towel under chopping boards to reduce the risk of boards / knives slipping.
  • First aid available from Westbank reception.
  • The tables, seated areas and any contact points must be wiped down with disinfectant wipes or spray and paper towels after each use by volunteers or staff.

Date: 10/ 11 / 20

Review Date: SSoW will be reviewed and regularly updated in line with government guidance.

Review carried out by:  Sarah Forde / Vicky Hutchinson