Restaurants offering takeaway or delivery
2. Who should go to work?
In this section

2.1 Protecting people who are at higher risk
2.2 People who need to self-isolate
2.3 Equality in the workplace

Objective: That everyone should work from home, unless they cannot work.
Nobody should go to work if your business is closed under current government
regulations.
Steps that will usually be needed:

Considering who is essential to be on site; for example, those not in customer-facing roles such as administrative staff should work from home if at all possible.

Planning for the minimum number of people needed on the premises to operate safely and effectively.

Monitoring the wellbeing of people who are working from home and helping them stay connected to the rest of the workforce, especially if the majority of their colleagues are on-site.

Keeping in touch with off-site workers on their working arrangements including their welfare, mental and physical health and personal security.

Providing administrative staff with equipment to work from home safely and effectively, for example, remote access to work systems.


Restaurants offering takeaway or delivery
5. Cleaning the workplace
5.1 Before reopening
In this section

5.1 Before reopening
5.2 Keeping the workplace clean
5.3 Hygiene handwashing, sanitation facilities and toilets
5.4 Changing rooms and showers
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.1 Before reopening
Objective: To make sure that any site or location that has been closed or
partially operated is clean and ready to restart, including:

an assessment for all sites, or parts of sites, that have been closed, before restarting work
cleaning procedures and providing hand sanitiser, before restarting work

Steps that will usually be needed:

Checking whether you need to service or adjust ventilation systems, for example, so that they do not automatically reduce ventilation levels due to lower than normal occupancy levels.

Most air conditioning systems do not need adjustment, however where systems serve multiple buildings, or you are unsure, advice should be sought from your heating ventilation and air conditioning (HVAC) engineers or advisers.

Opening windows and doors frequently to encourage ventilation, where possible.

*[HVAC]: heating ventilation and air conditioning


Restaurants offering takeaway or delivery
7. Workforce management
7.2 Work-related travel
In this section

7.1 Shift patterns and working groups
7.2 Work-related travel
7.3 Communications and training

7.2 Work-related travel
7.2.1 Cars, deliveries on motorcycles and bicycles, accommodation and
visits
Objective: To avoid unnecessary work travel and keep people safe when they do
need to travel between locations.
Steps that will usually be needed:

Minimising non-essential travel - considering remote options first.

Minimising the number of people travelling together in any one vehicle, using fixed travel partners, increasing ventilation when possible and avoiding sitting face-to-face.

Cleaning shared vehicles between shifts or on handover.

Where workers are required to stay away from their home, centrally logging the stay and making sure any overnight accommodation meets social distancing guidelines.

Ensuring that delivery drivers or riders maintain good hygiene and wash their hands regularly.

7.2.2 Deliveries to other sites
Objective: To help workers delivering to other sites to maintain social
distancing and hygiene practices.
Steps that will usually be needed:

Putting in place procedures to minimise person to person contact during deliveries to other sites.

Maintaining consistent pairing where two person deliveries are required.

Minimising contact during payments and exchange of documentation, for example by using electronic payment methods and electronically signed and exchanged documents.


Restaurants offering takeaway or delivery
3. Social distancing at work
3.1 Coming to work and leaving work
Objective: To maintain social distancing wherever possible, including on
arrival and departure and to ensure handwashing upon arrival.
Steps that will usually be needed:

Staggering arrival and departure times at work to reduce crowding into and out of the workplace, taking account of the impact on those with protected characteristics.

Providing additional parking or facilities such as bike racks to help people walk, run, or cycle to work where possible.

Reducing congestion, for example by having more entry points to the workplace. If you have more than one door, consider having one for entering the building and one for exiting.

Using markings to guide staff coming into or leaving the building.

Providing handwashing facilities, or hand sanitiser where not possible, at entry and exit points.

Providing alternatives to touch-based security devices such as keypads.

Providing storage for staff clothes and bags.

Requesting staff change into work uniforms on site using appropriate facilities/changing areas, where social distancing and hygiene guidelines can be met.

Washing uniforms on site rather than by individual staff members at home.


Restaurants offering takeaway or delivery
5. Cleaning the workplace
5.3 Hygiene - handwashing, sanitation facilities and toilets
In this section

5.1 Before reopening
5.2 Keeping the workplace clean
5.3 Hygiene handwashing, sanitation facilities and toilets
5.4 Changing rooms and showers
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.3 Hygiene - handwashing, sanitation facilities and toilets
Objective: To help everyone keep good hygiene through the working day.
Steps that will usually be needed:

Following government guidance on hygiene in food preparation and food service areas.

Using signs and posters to build awareness of good handwashing technique, the need to increase handwashing frequency, avoid touching your face and to cough or sneeze into your arm.

Providing regular reminders and signage to maintain hygiene standards.

Providing hand sanitiser in multiple locations in addition to washrooms.

Setting clear use and cleaning guidance for toilets to ensure they are kept clean and social distancing is achieved as much as possible.

Enhancing cleaning for busy areas.

Special care should be taken for cleaning of portable toilets.

Providing more waste facilities and more frequent rubbish collection.

Providing hand drying facilities – either paper towels or electrical driers.


Restaurants offering takeaway or delivery
What do we mean by ‘restaurants offering takeaway or delivery’?
This guidance applies to any food preparation or food service setting where
food is sold for takeaway or delivery. For example:

bars
pubs and restaurants operating as take-aways
cafes
food to go
food delivery
takeaways and mobile catering
contract catering at the point of service to the consumer, such as in offices or similar environments

It also applies to the food services provided by businesses.It does not apply
to food preparation or food service in clinical or healthcare settings.


Restaurants offering takeaway or delivery
2. Who should go to work?
2.1 Protecting people who are at higher risk
Objective: To protect clinically vulnerable and clinically extremely
vulnerable individuals.
Clinically extremely vulnerable individuals have been strongly advised not to
work outside the home.
Clinically vulnerable individuals, who are at higher risk of severe illness
(for example, people with some pre existing conditions), have been asked to
take extra care in observing social distancing and should be helped to work
from home, either in their current role or in an alternative role.
If clinically vulnerable (but not extremely clinically vulnerable) individuals
cannot work from home, they should be offered the option of the safest
available on site roles, enabling them to stay 2m away from others. If they
have to spend time within 2m of others, you should carefully assess whether
this involves an acceptable level of risk. As for any workplace risk you must
take into account specific duties to those with protected characteristics,
including, for example, expectant mothers who are, as always, entitled to
suspension on full pay if suitable roles cannot be found. Particular attention
should also be paid to people who live with clinically extremely vulnerable
individuals.
Steps that will usually be needed:

Providing support for workers around mental health and wellbeing. This could include guidance or telephone support.

See current guidance for advice on who is in the shielding and clinically vulnerable groups.


Restaurants offering takeaway or delivery
7. Workforce management
7.3 Communications and training
In this section

7.1 Shift patterns and working groups
7.2 Work-related travel
7.3 Communications and training

7.3 Communications and training
7.3.1 Returning to work
Objective: To make sure all workers understand coronavirus related safety
procedures.
Steps that will usually be needed:

Providing clear, consistent and regular communication to improve understanding and consistency of ways of working.

Engaging with workers through existing communication routes and worker representatives to explain and agree any changes in working arrangements.

Developing communication and training materials for workers prior to returning to site, especially around new procedures for arrival at work.

7.3.2 Ongoing communications and signage
Objective: To make sure all workers are kept up to date with how safety
measures are being implemented or updated.
Steps that will usually be needed:

Ongoing engagement with workers, including through trade unions or employee representative groups, to monitor and understand any unforeseen impacts of changes to working environments.

Awareness and focus on the importance of mental health at times of uncertainty. The government has published guidance on the mental health and wellbeing aspects of coronavirus.

Communicating approaches and operational procedures with suppliers, customers or trade bodies to help their adoption and to share experience.

Using simple, clear messaging to explain guidelines using images and clear language, with consideration of groups for which English may not be their first language.

Using visual communications, for example whiteboards or signage, to explain changes to production schedules, breakdowns or materials shortages to reduce the need for face to face communications.


Restaurants offering takeaway or delivery
5. Cleaning the workplace
5.5 Handling goods, merchandise and other materials, and onsite vehicles
In this section

5.1 Before reopening
5.2 Keeping the workplace clean
5.3 Hygiene handwashing, sanitation facilities and toilets
5.4 Changing rooms and showers
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.5 Handling goods, merchandise and other materials, and onsite vehicles
Objective: To reduce transmission through contact with objects that come into
the workplace and vehicles at the worksite.
Steps that will usually be needed:

Cleaning procedures for goods and merchandise entering the site.

Cleaning procedures for the parts of shared equipment you touch after each use.

Encouraging increased handwashing and introducing more handwashing facilities for workers handling goods and merchandise, or providing hand sanitiser where this is not practical.

Regular cleaning of vehicles that workers may take home.

Enhanced handling procedures of laundry to prevent potential contamination of surrounding surfaces, to prevent raising dust or dispersing the virus.


Restaurants offering takeaway or delivery
4. Managing your customers, visitors and contractors
In this section

4.1 Manage contacts
4.2 Providing and explaining available guidance

4.1 Manage contacts
Objective: To minimise the contact resulting from visits to restaurants, bars
and cafes offering takeaway or delivery services.
Steps that will usually be needed:

Providing handwashing and hand sanitiser and encourage visitors to wash their hands regularly.

Regulating entry so that the premises do not become overcrowded, and placing 2m markers on the floor to maintain social distancing inside the premises.

Providing clear guidance on social distancing and hygiene to people on arrival, for example, signage, visual aids and before arrival, such as by phone, on the website or by email.

Determining if schedules for essential services and contractor visits can be revised to reduce interaction and overlap between people, for example, carrying out services at night.

4.1.1 Selling food or drink
Objective: To minimise interactions with outside workers and the public when
selling food or drinks.
Steps that will usually be needed:

Minimising contact between kitchen workers and front of house workers, delivery drivers or riders, for example, by having zones from which delivery drivers can collect packaged food items.

Using front of house staff to serve customers purchasing food and drink, minimising the time they spend in the kitchen.

Creating a physical barrier such as a screen, between front of house workers and customers where possible.

Encouraging contactless payments where possible.

Limiting access to premises for people waiting for or collecting takeaways. Setting out clear demarcation for 2m distances for customers queuing. Asking customers to wait in their cars.

Asking customers to order online, on apps or over the telephone to reduce queues and stagger pick up times.

Making regular announcements to remind customers to follow social distancing advice and clean their hands regularly.

4.2 Providing and explaining available guidance
Objective: To make sure people understand what they need to do to maintain
safety.
Steps that will usually be needed:

Displaying clearly to customers the social distancing guidelines in place.

Where site visits are required, for example, inbound supplier deliveries or safety critical visitors, providing site guidance on social distancing and hygiene on or before arrival.

Reviewing entry and exit routes for customers, visitors and contractors to minimise contact with other people.


Restaurants offering takeaway or delivery
8. Inbound and outbound goods
Objective: To maintain social-distancing and avoid surface transmission when
goods enter and leave the site, especially in high volume situations, for
example, distribution centres, despatch areas.
Steps that will usually be needed:

Revising pick up and drop off collection points, procedures, signage and markings.

Considering methods to reduce frequency of deliveries, for example by ordering larger quantities less often.

Minimising unnecessary contact at gatehouse security, yard and warehouse. For example, non-contact deliveries where the nature of the product allows for use of electronic pre-booking.

Where possible and safe, having single workers load or unload vehicles.

Where possible, using the same pairs of people for loads where more than one is needed.

Enabling drivers to access welfare facilities when required, consistent with other guidance.

Encouraging drivers to stay in their vehicles where this does not compromise their safety and existing safe working practice, such as preventing drive-aways.

Creating one-way flow of traffic in stockrooms.

Adjusting put-away and replenishment rules to create space for social distancing. Where social distancing cannot be maintained due to workplace design, sufficient mitigation strategies should be designed and implemented.

Definitions
Refers to areas and amenities which are provided for the common use of more
than one person including canteens, reception areas, meeting rooms, areas of
worship, toilets, gardens, fire escapes, kitchens, fitness facilities, store
rooms, laundry facilities.
Refers to people who have specific underlying health conditions that make them
extremely vulnerable to severe illness if they contract COVID-19. Clinically
extremely vulnerable people will have received a letter telling them they are
in this group, or will have been told by their GP. Who is ‘clinically
extremely vulnerable’?
Refers to people who may be at increased risk from COVID-19, including those
aged 70 or over and those with some underlying health conditions. Who is
‘clinically vulnerable’?


Restaurants offering takeaway or delivery
7. Workforce management
7.1 Shift patterns and working groups
In this section

7.1 Shift patterns and working groups
7.2 Work-related travel
7.3 Communications and training

7.1 Shift patterns and working groups
Objective: To change the way work is organised to create distinct groups and
reduce the number of contacts each worker has.
Steps that will usually be needed:

As far as possible, where people are split into teams or shift groups, fixing these teams or shift groups so that where contact is unavoidable, this happens between the same people.

Considering where congestion caused by people flow and ‘pinch points’ can be improved. Using one-way systems, staggered shifts and assigned staff mealtimes are possible ways to minimise the risk of transmission.


Restaurants offering takeaway or delivery
3. Social distancing at work
3.4 Meetings
Objective: To reduce transmission due to face-to-face meetings and maintain
social distancing in meetings.
Steps that will usually be needed:

Using remote working tools to avoid in-person meetings.

Only absolutely necessary participants should attend meetings and should maintain 2m separation throughout.

Avoiding transmission during meetings, for example, from sharing pens and other objects.

Providing hand sanitiser in meeting rooms.

Holding meetings outdoors or in well ventilated rooms whenever possible.

For areas where regular meetings take place, using floor signage to help people maintain social distancing.


Restaurants offering takeaway or delivery
3. Social distancing at work
3.6 Accidents, security and other incidents
Objective: To prioritise safety during incidents.
In an emergency (for example, an accident, fire, or break in), people do not
have to stay 2m apart if it would be unsafe.
People involved in the provision of assistance to others should pay particular
attention to sanitation measures immediately afterwards, including washing
hands.


Restaurants offering takeaway or delivery
1. Thinking about risk
1.1 Managing risk
Objective: To reduce risk to the lowest reasonably practicable level by taking
preventative measures, in order of priority
Employers have a duty to reduce workplace risk to the lowest reasonably
practicable level by taking preventative measures. Employers must work with
any other employers or contractors sharing the workplace so that everybody’s
health and safety is protected.
In the context of COVID-19 this means working through these steps in order:

In every workplace, increasing the frequency of handwashing and surface cleaning.

Businesses and workplaces should make every reasonable effort to enable working from home as a first option. Where working from home is not possible, workplaces should make every reasonable effort to comply with the social distancing guidelines set out by the government (keeping people 2m apart wherever possible).

Where the social distancing guidelines cannot be followed in full, in relation to a particular activity, businesses should consider whether that activity needs to continue for the business to operate, and, if so, take all the mitigating actions possible to reduce the risk of transmission between their staff.

Further mitigating actions include:

– increasing the frequency of hand washing and surface cleaning
– keeping the activity time involved as short as possible
– using screens or barriers to separate people from each other
– using back-to-back or side-to-side working (rather than face-to-face)
whenever possible
– reducing the number of people each person has contact with by using ‘fixed
teams or partnering’ (so each person works with only a few others)

Finally, if people must work face-to-face for a sustained period with more than a small group of fixed partners, then you will need to assess whether the activity can safely go ahead. No one is obliged to work in an unsafe work environment.

In your assessment you should have particular regard to whether the people
doing the work are especially vulnerable to COVID-19.
The recommendations in the rest of this document are ones you should consider
as you go through this process. You could also consider any advice that has
been produced specifically for your sector, for example by trade associations
or trades unions.
If you have not already done so, you should carry out an assessment of the
risks posed by COVID-19 in your workplace as soon as possible. If you are
currently operating, you are likely to have gone through a lot of this
thinking already. We recommend that you use this document to identify any
further improvements you should make.
*[COVID-19]: coronavirus


Restaurants offering takeaway or delivery
3. Social distancing at work
3.5 Common areas
Objective: To maintain social distancing while using common areas.
Steps that will usually be needed:

Staggering break times to reduce pressure on break rooms or places to eat.

Using safe outside areas for breaks.

Creating additional space by using other parts of the working area or building that have been freed up by remote working.


Restaurants offering takeaway or delivery
3. Social distancing at work
3.2 Moving around buildings and worksites
Objective: To maintain social distancing wherever possible, while people
travel through the workplace.
Steps that will usually be needed:

Reducing movement by discouraging non-essential trips within buildings and sites, for example, restricting access to some areas, encouraging use of radios or telephones, where permitted, and cleaning them between use.

Reducing job and location rotation, for example, assigning workers to specific floors or keeping temporary personnel dedicated to one site.

Introducing more one-way flow routes through buildings through signage that clearly indicate the direction of flow.

Reducing maximum occupancy for lifts, providing hand sanitiser for the operation of lifts and encouraging use of stairs wherever possible.

Making sure that people with disabilities are able to access lifts.

Regulating use of high traffic areas including corridors, lifts and staircases to maintain social distancing.


Restaurants offering takeaway or delivery
1. Thinking about risk
1.2 Sharing your risk assessment
You should share the results of your risk assessment with your workforce. If
possible, you should consider publishing the results on your website (and we
would expect all businesses with over 50 workers to do so).
Below you will find a notice you should display in your workplace to show you
have followed this guidance.
Staying COVID-19 Secure in
2020
(This file may not be suitable for users of assistive technology. Request an
accessible
format.)
*[COVID-19]: coronavirus


Restaurants offering takeaway or delivery
5. Cleaning the workplace
5.2 Keeping the workplace clean
In this section

5.1 Before reopening
5.2 Keeping the workplace clean
5.3 Hygiene handwashing, sanitation facilities and toilets
5.4 Changing rooms and showers
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.2 Keeping the workplace clean
Objective: To keep the workplace clean and prevent transmission by touching
contaminated surfaces.
Steps that will usually be needed:

Following government guidance on cleaning food preparation and food service areas.

Wedging doors open, where appropriate, to reduce touchpoints. This does not apply to fire doors.

Cleaning laminated menus or disposing of paper menus after each use.

Providing only disposable condiments or cleaning non-disposable condiment containers after each use.

If you are cleaning after a known or suspected case of coronavirus then you should refer to the specific guidance.

Frequent cleaning of work areas and equipment between uses, using your usual cleaning products.

5.2.1 Kitchen or cafe cleaning
Objective: To ensure the highest hygiene standards are operated in kitchen
areas.
Steps that will usually be needed:

Following government guidance on cleaning food preparation and food service areas.

Recognising that cleaning measures are already stringent in kitchen areas, consider the need for additional cleaning and disinfection measures.

Having bins for collection of used towels and staff overalls.

Asking workers to wash hands before handling plates and takeaway boxes.

Continuing high frequency of hand washing throughout the day.


Restaurants offering takeaway or delivery
3. Social distancing at work
3.3 Workplaces and workstations
Objective: To maintain social distancing between individuals when they are at
their workstations.
For people who work in one place, workstations should allow them to maintain
social distancing from one another as well as the public.
Workstations should be assigned to an individual as much as possible. If they
need to be shared, they should be shared by the smallest possible number of
people.
If it is not possible to keep workstations 2m apart then businesses should
consider whether that activity needs to continue for the business to operate,
and if so take all mitigating actions possible to reduce the risk of
transmission.
Steps that will usually be needed:

Reviewing layouts and processes to allow staff to work further apart from each other.

Only where it is not possible to move workstations further apart, arranging people to work side-by-side or facing away from each other rather than face-to-face.

Only where it is not possible to move workstations further apart, using screens to separate people from each other.

Using floor tape or paint to mark areas to help workers keep to a 2m distance.

Using screens to create a physical barrier between people where appropriate, for example, considering areas such as till points.

3.3.1 Food preparation
Objective: To maintain social distancing and reduce contact where possible in
kitchens and other food preparation areas.
COVID-19 is a respiratory illness. It is not known to be transmitted by
exposure to food or food packaging.
Steps that will usually be needed:

Following government guidance on managing food preparation and food service areas.

Allowing kitchen access to as few people as possible.

Minimising interaction between kitchen staff and other workers, including when on breaks.

Putting teams into shifts to restrict the number of workers interacting with each other.

Spacing workstations 2m apart as much as possible, recognising the difficulty of moving equipment such as sinks, hobs and ovens. Consider cleanable panels to separate workstations in larger kitchens.

Providing floor marking to signal distances of 2m apart.

Using ‘one way’ traffic flows to minimise contact.

Minimising access to walk-in pantries, fridges and freezers, for example, with only one person being able to access these areas at one point in time.

Minimising contact at ‘handover’ points with other staff, such as when presenting food to serving staff and delivery drivers.

3.3.2 Food consumption areas
Objective: To maintain social distancing and reduce contact where possible in
public spaces. Current guidance for public spaces is as follows:

bar areas must be closed
seated restaurants and cafe areas must be closed
all food and drink outlets should be takeaway only

Steps that will usually be needed:

Using signage to make clear to customers and the public that these areas are closed.

*[COVID-19]: coronavirus


Restaurants offering takeaway or delivery
3. Social distancing at work
In this section:

3.1 Coming to work and leaving work
3.2 Moving around buildings and worksites
3.3 Workplaces and workstations
3.4 Meetings
3.5 Common areas
3.6 Accidents, security and other incidents

Objective: To maintain 2m social distancing wherever possible, including
arriving at and departing from work, while in work, and when travelling
between sites.
You must maintain social distancing in the workplace wherever possible.
Where the social distancing guidelines cannot be followed in full in relation
to a particular activity, businesses should consider whether that activity
needs to continue for the business to operate, and, if so, take all the
mitigating actions possible to reduce the risk of transmission between their
staff.
Mitigating actions include:

further increasing the frequency of hand washing and surface cleaning
keeping the activity time involved as short as possible
using screens or barriers to separate people from each other
using back-to-back or side-to-side working (rather than face-to-face) whenever possible
reducing the number of people each person has contact with by using ‘fixed teams or partnering’ (so each person works with only a few others)

Social distancing applies to all parts of a business, not just the place where
people spend most of their time, but also entrances and exits, break rooms,
canteens and similar settings. These are often the most challenging areas to
maintain social distancing.


Restaurants offering takeaway or delivery
5. Cleaning the workplace
5.4 Changing rooms and showers
In this section

5.1 Before reopening
5.2 Keeping the workplace clean
5.3 Hygiene handwashing, sanitation facilities and toilets
5.4 Changing rooms and showers
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.4 Changing rooms and showers
Objective: To minimise the risk of transmission in changing rooms and showers.
Steps that will usually be needed:

Where shower and changing facilities are required, setting clear use and cleaning guidance for showers, lockers and changing rooms to ensure they are kept clean and clear of personal items and that social distancing is achieved as much as possible.

Introducing enhanced cleaning of all facilities regularly during the day and at the end of the day.


Restaurants offering takeaway or delivery
2. Who should go to work?
2.2 People who need to self-isolate
Objective: To make sure individuals who are advised to stay at home under
existing government
guidance do not physically come to work. This includes individuals who have
symptoms of coronavirus as well as those who live in a household with someone
who has symptoms.
Steps that will usually be needed:

Enabling workers to work from home while self-isolating if appropriate.

See current guidance for employers and employees relating to statutory sick pay due to coronavirus.

See current guidance for people who have symptoms and those who live with others who have symptoms.


Self-employment and Universal Credit
If you’re both self-employed and employed
Your Universal Credit payment will be calculated based on your combined
earnings from self-employment and employment.


Self-employment and Universal Credit
Reporting changes in your circumstances
You’ll need to report any change in circumstances, for example if you:

close your business
start a different kind of business
take a permanent job
are no longer able to work


Self-employment and Universal Credit
Providing information about your earnings
Everyone claiming Universal Credit needs to report their self-employed
earnings at the end of each monthly assessment period. This includes company
directors, even those paying themselves by PAYE.
You’ll need to report payments into and out of your business in the assessment
period. This includes:

total amount your business received
how much your business spent on different types of expenses, such as travel costs, stock, equipment and tools, clothing and office costs
how much tax and National Insurance you paid
any money you paid into a pension


Self-employment and Universal Credit
If you’ve lost income because of coronavirus
You may be able to get a grant through the coronavirus (COVID-19) Self-
Employment Income Support Scheme when it launches.
If you get the grant, your Universal Credit payments may stop or go down.
If you’re eligible, HMRC will contact you to tell you how to apply.


Self-employment and Universal Credit
How your Universal Credit payment is worked out
Your Universal Credit payment will be based on the earnings you report at the
end of each monthly assessment period.
If you’re already getting Universal Credit
Since 30 March 2020, the way your Universal Credit payment is worked out has
changed because of coronavirus.
Payments are no longer calculated using an assumed level of earnings, called a
Minimum Income Floor. They are now based on your actual earnings.
If your payments were calculated using the Minimum Income Floor, they may
change.


Shops and branches
7. Workforce management
7.2 Work-related travel
In this section

7.1 Shift patterns and working groups
7.2 Work-related travel
7.3 Communications and training

7.2 Work-related travel
7.2.1 Cars, accommodation and visits
Objective: To avoid unnecessary work travel and keep people safe when they do
need to travel between locations.
Steps that will usually be needed:

Minimising non-essential travel – consider remote options first.

Minimising the number of people outside of your household travelling together in any one vehicle, using fixed travel partners, increasing ventilation when possible and avoiding sitting face-to-face.

Cleaning shared vehicles between shifts or on handover.

Where workers are required to stay away from their home, centrally logging the stay and making sure any overnight accommodation meets social distancing guidelines.

7.2.2 Deliveries to other sites
Objective: To help workers delivering to other sites such as factories,
logistics sites or customers’ premises to maintain social distancing and
hygiene practices.
Steps that will usually be needed:

Putting in place procedures to minimise person-to-person contact during deliveries to other sites.

Maintaining consistent pairing where two-person deliveries are required.

Minimising contact during payments and exchange of documentation, for example by using electronic payment methods and electronically signed and exchanged documents.


Shops and branches
7. Workforce management
7.3 Communications and training
In this section

7.1 Shift patterns and working groups
7.2 Work-related travel
7.3 Communications and training

7.3 Communications and training
7.3.1 Returning to work
Objective: To make sure all workers understand COVID-19 related safety
procedures.
Steps that will usually be needed:

Providing clear, consistent and regular communication to improve understanding and consistency of ways of working.

Engaging with worker and worker representatives through existing communication routes and worker representatives to explain and agree any changes in working arrangements.

Developing communication and training materials for workers prior to returning to site, especially around new procedures for arrival at work.

7.3.2 Ongoing communications and signage
Objective: To make sure all workers are kept up to date with how safety
measures are being implemented or updated.
Steps that will usually be needed:

Ongoing engagement with workers (including through trade unions or employee representative groups) to monitor and understand any unforeseen impacts of changes to working environments.

Awareness and focus on the importance of mental health at times of uncertainty. The government has published guidance on the mental health and wellbeing aspects of coronavirus (COVID-19).

Using simple, clear messaging to explain guidelines using images and clear language, with consideration of groups for which English may not be their first language and those with protected characteristics such as visual impairments

Using visual communications, for example whiteboards or signage, to explain changes to production schedules, breakdowns or materials shortages to reduce the need for face-to-face communications.

Communicating approaches and operational procedures to suppliers, customers or trade bodies to help their adoption and to share experience.

*[COVID-19]: coronavirus


Shops and branches
What do we mean by ‘shops and branches’?
Shops and branches include all retail stores. This includes:

food retailers
chemists
hardware/homeware stores
fashion shops
charity shops
betting shops and arcades
tailors, dress fitters and fashion designers
car dealerships
auction houses
antique stores
retail art galleries
photography studios
gift shops and retail spaces in theatres, museums, libraries, heritage sites and tourism sites
mobile phone stores
indoor and outdoor markets
craft fairs
similar types of retail.

The guidance applies to those currently open and will help those that are
currently closed consider what their operations need to look like when they
are allowed to open.
Branches include:

bank branches
post offices
other open money businesses.


Shops and branches
6. Personal protective equipment (PPE) and face coverings
6.1 Face coverings
There are some circumstances when wearing a face covering may be marginally
beneficial as a precautionary measure. The evidence suggests that wearing a
face covering does not protect you, but it may protect others if you are
infected but have not developed symptoms.
A face covering can be very simple and may be worn in enclosed spaces where
social distancing isn’t possible. It just needs to cover your mouth and nose.
It is not the same as a face mask, such as the surgical masks or respirators
used by health and care workers. Similarly, face coverings are not the same as
the PPE used to manage risks like dust and spray in an industrial context.
Supplies of PPE, including face masks, must continue to be reserved for those
who need them to protect against risks in their workplace, such as health and
care workers, and those in industrial settings like those exposed to dust
hazards.
It is important to know that the evidence of the benefit of using a face
covering to protect others is weak and the effect is likely to be small,
therefore face coverings are not a replacement for the other ways of managing
risk, including minimising time spent in contact, using fixed teams and
partnering for close-up work, and increasing hand and surface washing. These
other measures remain the best ways of managing risk in the workplace and
government would therefore not expect to see employers relying on face
coverings as risk management for the purpose of their health and safety
assessments.
Wearing a face covering is optional and is not required by law, including in
the workplace. If you choose to wear one, it is important to use face
coverings properly and wash your hands before putting them on and taking them
off.
Employers should support their workers in using face coverings safely if they
choose to wear one. This means telling workers:

wash your hands thoroughly with soap and water for 20 seconds or use hand sanitiser before putting a face covering on, and after removing it
when wearing a face covering, avoid touching your face or face covering, as you could contaminate them with germs from your hands
change your face covering if it becomes damp or if you’ve touched it
continue to wash your hands regularly
change and wash your face covering daily
if the material is washable, wash in line with manufacturer’s instructions. If it’s not washable, dispose of it carefully in your usual waste
practise social distancing wherever possible

You can make face-coverings at home. Find guidance on how to wear and make a
face-covering on GOV.UK.
*[PPE]: Personal protective equipment


Shops and branches
8. Inbound and outbound goods
Objective: To maintain social distancing and avoid surface transmission when
goods enter and leave the site, especially in high volume situations, for
example, distribution centres or despatch areas.
Steps that will usually be needed:

Revising pick-up and drop-off collection points, procedures, signage and markings.

Minimising unnecessary contact at gatehouse security, yard and warehouse. For example, non-contact deliveries where the nature of the product allows for use of electronic pre-booking.

Considering methods to reduce frequency of deliveries, for example, by ordering larger quantities less often.

Where possible and safe, having single workers load or unload vehicles.

Where possible, using the same pairs of people for loads where more than one is needed.

Enabling drivers to access welfare facilities when required, consistent with other guidance.

Encouraging drivers to stay in their vehicles where this does not compromise their safety and existing safe working practice, such as preventing drive-aways.

Definitions
Refers to areas and amenities which are provided for the common use of more
than one person including canteens, reception areas, meeting rooms, areas of
worship, toilets, gardens, fire escapes, kitchens, fitness facilities, store
rooms, laundry facilities.
Refers to people who have specific underlying health conditions that make them
extremely vulnerable to severe illness if they contract COVID-19. Clinically
extremely vulnerable people will have received a letter telling them they are
in this group, or will have been told by their GP. Who is ‘clinically
extremely vulnerable’?
Refers to people who may be at increased risk from COVID-19, including those
aged 70 or over and those with some underlying health conditions. Who is
‘clinically vulnerable’?


Shops and branches
5. Cleaning the workplace
5.5 Handling goods, merchandise and other materials
In this section

5.1 Before reopening
5.2 Keeping the workplace
5.3 Hygiene: handwashing, sanitation facilities and toilets
5.4 Customer fitting rooms
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.5 Handling goods, merchandise and other materials
Objective: To reduce transmission through contact with objects that come in
the store.
Steps that will usually be needed:

Encouraging increased handwashing and introducing more handwashing facilities for workers and customers or providing hand sanitiser where this is not practical.

Limiting customer handling of merchandise, for example, through different display methods, new signage or rotation of high-touch stock.

Putting in place picking-up and dropping-off collection points where possible, rather than passing goods hand-to-hand.

Staggering collection times for customers collecting items, with a queuing system in place to ensure a safe distance of 2m.

Setting up ‘no contact’ return procedures where customers take return goods to a designated area.

Encouraging contactless refunds, where possible.

Storing items that have been returned, donated, brought in for repair or extensively handled, for example tried on shoes or clothes, in a container or separate room for 72 hours, or cleaning such items with usual cleaning products, before displaying them on the shop floor. Materials used for cleaning can be disposed of normally.

Providing guidance to how workers can safely assist customers with handling large item purchases.

Considering placing protective coverings on large items that may require customer testing or use, for example, furniture, beds or seats. Ensuring frequent cleaning of these coverings between uses, using usual cleaning products.

Cleaning touchpoints after each customer use or handover. For some examples, such as rental equipment, and test drive and rental vehicles, interior and exterior touchpoints should be considered.


Shops and branches
3. Social distancing at work
3.5 Common areas
Objective: To reduce transmission due to face-to-face meetings and maintain
social distancing in meetings.
Steps that will usually be needed:

Staggering break times to reduce pressure on the staff break rooms or places to eat.

Using safe outside areas for breaks.

Creating additional space by using other parts of the working area or building that have been freed up by remote working.

Installing screens to protect workers in receptions or similar areas.

Providing packaged meals or similar to avoid fully opening staff canteens.

Reconfiguring seating and tables to optimise spacing and reduce face-to-face interactions.

Encouraging workers to remain on-site and, when not possible, maintaining social distancing while off-site.

Considering use of social distance marking for other common areas such as toilets, showers, lockers and changing rooms and in any other areas where queues typically form.


Shops and branches
5. Cleaning the workplace
5.1 Before reopening
In this section

5.1 Before reopening
5.2 Keeping the workplace
5.3 Hygiene: handwashing, sanitation facilities and toilets
5.4 Customer fitting rooms
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.1 Before reopening
Objective: To make sure that any site or location that has been closed or
partially operated is clean and ready to restart, including:

an assessment for all sites, or parts of sites, that have been closed, before restarting work
cleaning procedures and providing hand sanitiser, before restarting work

Steps that will usually be needed:

Checking whether you need to service or adjust ventilation systems, for example, so that they do not automatically reduce ventilation levels due to lower than normal occupancy levels.

Most air conditioning systems do not need adjustment, however where systems serve multiple buildings, or you are unsure, advice should be sought from your heating ventilation and air conditioning (HVAC) engineers or advisers.

*[HVAC]: heating ventilation and air conditioning


Shops and branches
3. Social distancing at work
3.1 Coming to work and leaving work
Objective: To maintain social distancing wherever possible, on arrival and
departure and to enable handwashing upon arrival.
Steps that will usually be needed:

Staggering arrival and departure times at work to reduce crowding into and out of the workplace, taking account of the impact on those with protected characteristics.

Providing additional parking or facilities such as bike-racks to help people walk, run or cycle to work where possible.

Limiting passengers in corporate vehicles, for example, work minibuses. This could include leaving seats empty.

Reducing congestion, for example, by having more entry points to the workplace in larger stores.

Using markings and introducing one-way flow at entry and exit points.

Providing handwashing facilities (or hand sanitiser where not possible) at entry and exit points.

Providing alternatives to touch-based security devices such as keypads.

Defining process alternatives for entry/exit points where appropriate, for example, deactivating pass readers at turnstiles in favour of showing a pass to security personnel at a distance.


Shops and branches
3. Social distancing at work
In this section

3.1 Coming to work and leaving work
3.2 Moving around buildings and stores
3.3 Moving around buildings and stores
3.4 Meetings
3.5 Common areas
3.6 Accidents, security and other incidents

Objective: To maintain 2m social distancing wherever possible, including while
arriving at and departing from work, while in work and when travelling between
sites.
You must maintain social distancing in the workplace wherever possible.
Where the social distancing guidelines cannot be followed in full in relation
to a particular activity, businesses should consider whether that activity
needs to continue for the business to operate, and, if so, take all the
mitigating actions possible to reduce the risk of transmission between their
staff.
Mitigating actions include:

further increasing the frequency of hand washing and surface cleaning
keeping the activity time involved as short as possible
using screens or barriers to separate people from each other
using back-to-back or side-to-side working (rather than face-to-face) whenever possible
reducing the number of people each person has contact with by using ‘fixed teams or partnering’ (so each person works with only a few others)

Social distancing applies to all parts of a business, not just the place where
people spend most of their time, but also entrances and exits, break rooms,
canteens and similar settings. These are often the most challenging areas to
maintain social distancing.


Shops and branches
2. Who should go to work?
2.1 Protecting people who are at higher risk
Objective: To protect clinically vulnerable and clinically extremely
vulnerable individuals.
Clinically extremely vulnerable individuals have been strongly advised not to
work outside the home.
Clinically vulnerable individuals, who are at higher risk of severe illness
(for example, people with some pre-existing conditions), have been asked to
take extra care in observing social distancing and should be helped to work
from home, either in their current role or in an alternative role.
If clinically vulnerable (but not extremely clinically vulnerable) individuals
cannot work from home, they should be offered the option of the safest
available on site roles, enabling them to stay 2m away from others. If they
have to spend time within 2m of others, you should carefully assess whether
this involves an acceptable level of risk. As for any workplace risk you must
take into account specific duties to those with protected characteristics,
including, for example, expectant mothers who are, as always, entitled to
suspension on full pay if suitable roles cannot be found. Particular attention
should also be paid to people who live with clinically extremely vulnerable
individuals.
Steps that will usually be needed:

Provide support for workers around mental health and wellbeing. This could include advice or telephone support.

See current guidance for advice on who is in the clinically extremely vulnerable and clinically vulnerable groups.


Shops and branches
4. Managing your customers, visitors and contractors
4.2 Providing and explaining available guidance
In this section

4.1 Manage contacts
4.2 Providing and explaining available guidance

4.2 Providing and explaining available guidance
Objective: To make sure people understand what they need to do to maintain
safety.
Steps that will usually be needed:

Providing clear guidance on social distancing and hygiene to people on arrival, for example, signage and visual aids.

Informing customers that they should be prepared to remove face coverings safely if asked to do so by police officers and staff for the purposes of identification.

Providing written or spoken communication of the latest guidelines to both workers and customers inside and outside the store. Consider the particular needs of those with protected characteristics, such as those who are visually impaired.

Creating social distancing champions to demonstrate social distancing guidelines to customers, if helpful.

Ensuring latest guidelines are visible in selling and non-selling areas.


Shops and branches
5. Cleaning the workplace
5.2 Keeping the workplace clean
In this section

5.1 Before reopening
5.2 Keeping the workplace
5.3 Hygiene: handwashing, sanitation facilities and toilets
5.4 Customer fitting rooms
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.2 Keeping the workplace clean
Objective: To keep the workplace clean and prevent transmission by touching
contaminated surfaces.
Steps that will usually be needed:

Frequent cleaning of work areas and equipment between uses, using your usual cleaning products.

Frequent cleaning objects and surfaces that are touched regularly, including self-checkouts, trolleys, coffee machines, betting machines or staff handheld devices, and making sure there are adequate disposal arrangements for cleaning products.

Clearing workspaces and removing waste and belongings from the work area at the end of a shift.

If you are cleaning after a known or suspected case of COVID-19 then refer to the specific guidance.

*[COVID-19]: coronavirus


Shops and branches
1. Thinking about risk
In this section

Managing risk
Sharing your risk assessment

Objective: That all employers carry out a COVID-19 risk assessment.
Everyone needs to assess and manage the risks of COVID-19. As an employer, you
also have a legal responsibility to protect workers and others from risk to
their health and safety. This means you need to think about the risks they
face and do everything reasonably practicable to minimise them, recognising
you cannot completely eliminate the risk of COVID-19.
You must make sure that the risk assessment for your business addresses the
risks of COVID-19, using this guidance to inform your decisions and control
measures. A risk assessment is not about creating huge amounts of paperwork,
but rather about identifying sensible measures to control the risks in your
workplace. If you have fewer than 5 workers, or are self-employed, you don’t
have to write anything down as part of your risk assessment. Your risk
assessment will help you decide whether you have done everything you need to.
The Health and Safety Executive has guidance for business on how to manage
risk and risk assessment at work along with specific advice to help control the risk of
coronavirus in workplaces.
Employers have a duty to consult their people on health and safety. You can do
this by listening and talking to them about the work and how you will manage
risks from COVID-19. The people who do the work are often the best people to
understand the risks in the workplace and will have a view on how to work
safely. Involving them in making decisions shows that you take their health
and safety seriously. You must consult with the health and safety
representative selected by a recognised trade union or, if there isn’t one, a
representative chosen by workers. As an employer, you cannot decide who the
representative will be.
At its most effective, full involvement of your workers creates a culture
where relationships between employers and workers are based on collaboration,
trust and joint problem solving. As is normal practice, workers should be
involved in assessing workplace risks and the development and review of
workplace health and safety policies in partnership with the employer.
Employers and workers should always come together to resolve issues. If
concerns still cannot be resolved, see below for further steps you can take.
Where the enforcing authority, such as the HSE or your local authority,
identifies employers who are not taking action to comply with the relevant
public health legislation and guidance to control public health risks, they
will consider taking a range of actions to improve control of workplace risks.
For example, this would cover employers not taking appropriate action to
socially distance, where possible. The actions the HSE can take include the
provision of specific advice to employers through to issuing enforcement
notices to help secure improvements.
How to raise a concern:

contact your employee representative
contact your trade union if you have one
contact HSE at:

HSE COVID-19 enquiries
Telephone: 0300 790 6787 (Monday to Friday, 8:30am to 8pm)
Online: working safely enquiry
form
[COVID-19]: coronavirus
  [HSE]: Health and Safety Executive


Shops and branches
3. Social distancing at work
3.6 Accidents, security and other incidents
Objective: To prioritise safety during incidents.
In an emergency, for example, an accident, provision of first aid, fire or
break-in, people do not have to stay 2m apart if it would be unsafe.
People involved in the provision of assistance to others should pay particular
attention to sanitation measures immediately afterwards including washing
hands.
Steps that will usually be needed:

Reviewing your incident and emergency procedures to ensure they reflect the social distancing principles as far as possible.


Shops and branches
2. Who should go to work?
In this section

2.1 Protecting people who are at higher risk
2.2 People who need to self-isolate
2.3 Equality in the workplace

Objective: That everyone should work from home, unless they cannot work.
Nobody should go to work if your business is closed under current government
regulations.
Steps that will usually be needed:

Considering who is essential to be on the premises; for example, back of house workers should work from home if at all possible.

Planning for the minimum number of people needed on site to operate safely and effectively.

Monitoring the wellbeing of people who are working from home and helping them stay connected to the rest of the workforce, especially if the majority of their colleagues are on-site.

Keeping in touch with off-site workers on their working arrangements including their welfare, mental and physical health and personal security.

Providing equipment for people to work from home safely and effectively, for example, remote access to work systems.


Shops and branches
2. Who should go to work?
2.3 Equality in the workplace
Objective: To treat everyone in your workplace equally.
In applying this guidance, employers should be mindful of the particular needs
of different groups of workers or individuals. For instance, employers have a
duty to make reasonable adjustments to avoid disabled workers being put at a
disadvantage compared to non-disabled people in the workplace.
It is breaking the law to discriminate, directly or indirectly, against anyone
because of a protected characteristic such as age, sex or disability.
Employers also have particular responsibilities towards disabled workers and
those who are new or expectant mothers.
Steps that will usually be needed:

Understanding and taking into account the particular circumstances of those with protected characteristics.

Involving and communicating appropriately with workers whose protected characteristics might either expose them to a different degree of risk, or might make any steps you are thinking about inappropriate or challenging for them.

Considering whether you need to put in place any particular measures or adjustments to take account of your duties under the equalities legislation.

Making reasonable adjustments to avoid disabled workers being put at a disadvantage, and assessing the health and safety risks for new or expectant mothers.

Making sure that the steps you take do not have an unjustifiable negative impact on some groups compared to others, for example, those with caring responsibilities or those with religious commitments.


Shops and branches
5. Cleaning the workplace
5.4 Customer fitting rooms
In this section

5.1 Before reopening
5.2 Keeping the workplace
5.3 Hygiene: handwashing, sanitation facilities and toilets
5.4 Customer fitting rooms
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.4 Customer fitting rooms
Objective: To minimise the risk of transmission through customer fitting
rooms.
Steps that will usually be needed:

Fitting rooms should be closed wherever possible given the challenges in operating them safely.

Where fitting rooms are essential, for example to support key workers buying critical protective clothing, they should be cleaned very frequently, typically between each use.

Creating procedures to manage clothes that have been tried on, for example delaying their return to the shop floor (see section 5.5 below).

Limiting contact between customers and colleagues during fitting, for example by suspending fitting assistance.


Shops and branches
5. Cleaning the workplace
5.3 Hygiene: handwashing, sanitation facilities and toilets
In this section

5.1 Before reopening
5.2 Keeping the workplace
5.3 Hygiene: handwashing, sanitation facilities and toilets
5.4 Customer fitting rooms
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.3 Hygiene: handwashing, sanitation facilities and toilets
Objective: To help everyone keep good hygiene through the working day.
Steps that will usually be needed:

Using signs and posters to build awareness of good handwashing technique, the need to increase handwashing frequency, avoid touching your face and to cough or sneeze into a tissue which is binned safely, or into your arm if a tissue is not available.

Providing regular reminders and signage to maintain hygiene standards.

Providing hand sanitiser in multiple locations in addition to washrooms.

Setting clear use and cleaning guidance for toilets to ensure they are kept clean and social distancing is achieved as much as possible.

Enhancing cleaning for busy areas.

Providing more waste facilities and more frequent rubbish collection.

Providing hand drying facilities – either paper towels or electrical driers.


Shops and branches
4. Managing your customers, visitors and contractors
4.1 Manage contacts
In this section

4.1 Manage contacts
4.2 Providing and explaining available guidance

4.1 Manage contacts
Objective: To minimise the contact resulting from visits to stores or outlets.
Steps that will usually be needed:

Defining the number of customers that can reasonably follow 2m social distancing within the store and any outdoor selling areas. Take into account total floorspace as well as likely pinch points and busy areas.

Limiting the number of customers in the store, overall and in any particular congestion areas, for example doorways between outside and inside spaces.

Encouraging customers to use hand sanitiser or handwashing facilities as they enter the premises to reduce the risk of transmission by touching products while browsing.

Encouraging customers to avoid handling products whilst browsing, if at all possible.

Suspending or reducing customer services that cannot be undertaken without contravening social distancing guidelines. This may include re-thinking how assistance is provided, for example, using fixed pairs of colleagues to lift heavy objects rather than a single colleague lifting with a customer.

Encouraging customers to shop alone where possible, unless they need specific assistance.

Reminding customers who are accompanied by children that they are responsible for supervising them at all times and should follow social distancing guidelines.

Looking at how people walk through the shop and how you could adjust this to reduce congestion and contact between customers, for example, queue management or one-way flow, where possible.

Ensuring any changes to entries, exit and queue management take into account reasonable adjustments for those who need them, including disabled shoppers.

Working within your local area to provide additional parking or facilities such as bike racks, where possible, to help customers avoid using public transport.

Using outside premises for queuing where available and safe, for example some car parks.

Managing outside queues to ensure they do not cause a risk to individuals or other businesses, for example by introducing queuing systems, using barriers and having staff direct customers.

Working with your local authority or landlord to take into account the impact of your processes, including queues, on public spaces such as high streets and public car parks.

Shopping centres should take responsibility for regulating the number of customers in the centre and the queuing process in communal areas on behalf of their retail.

Having clearly designated positions from which colleagues can provide advice or assistance to customers whilst maintaining social distance.

Working with neighbouring businesses and local authorities to consider how to spread the number of people arriving throughout the day for example by staggering opening hours; this will help reduce demand on public transport at key times and avoid overcrowding.

Avoid sharing vehicles except within a family, for example on test drives. If it is not possible, keep the number of people in the vehicle to a minimum and as distanced within the vehicle space as possible, and use other safety measures such as ensuring good ventilation.

Continuing to keep customer restaurants and cafes closed until further notice, apart from when offering hot or cold food to be consumed off the premises.


Shops and branches
7. Workforce management
7.1 Shift patterns and working groups
In this section

7.1 Shift patterns and working groups
7.2 Work-related travel
7.3 Communications and training

7.1 Shift patterns and working groups
Objective: To change the way work is organised to create distinct groups and
reduce the number of contacts each worker has.
Steps that will usually be needed:

As far as possible, where workers are split into teams or shift groups, fixing these teams or shift groups so that where contact is unavoidable, this happens between the same people.

Identifying areas where people have to directly pass things to each other and find ways to remove direct contact such as by using drop-off points or transfer zones.


Shops and branches
3. Social distancing at work
3.2 Moving around buildings and stores
Objective: To maintain social distancing as far as possible while people
travel through the workplace.
Steps that will usually be needed:

Reducing movement by discouraging non-essential trips within buildings and sites, for example restricting access to some areas, encouraging use of radios or telephones, where permitted. These items require cleaning between users if multi-use.

Introducing more one-way flow through buildings. Providing floor markings and signage should remind both workers and customers to follow to social distancing wherever possible.

Reducing maximum occupancy for lifts, providing hand sanitiser for the operation of lifts and encouraging use of stairs wherever possible.

Making sure that people with disabilities are able to access lifts.

Regulating use of high traffic areas including corridors, lifts, turnstiles and walkways to maintain social distancing.


Shops and branches
1. Thinking about risk
1.2 Sharing your risk assessment
You should share the results of your risk assessment with your employees. If
possible, you should consider publishing it on your website (and we would
expect all businesses with over 50 employees to do so).
Below you will find a notice you should display in your workplace to show you
have followed this guidance.
Staying COVID-19 Secure in
2020
(This file may not be suitable for users of assistive technology. Request an
accessible
format.)
*[COVID-19]: coronavirus


Shops and branches
3. Social distancing at work
3.4 Meetings
Objective: To reduce transmission due to face-to-face meetings and maintain
social distancing in meetings.
Steps that will usually be needed:

Using remote working tools to avoid in person meetings.

Only absolutely necessary participants should attend meetings and should maintain 2m separation throughout.

Avoiding transmission during meetings, for example avoiding sharing pens and other objects.

Providing hand sanitiser in meeting rooms.

Holding meetings outdoors or in well-ventilated rooms whenever possible.

For areas where regular meetings take place, use floor signage to help people maintain social distancing.


Shops and branches
1. Thinking about risk
1.1 Managing risk
Objective: To reduce risk to the lowest reasonably practicable level by taking
preventative measures, in order of priority
Employers have a duty to reduce workplace risk to the lowest reasonably
practicable level by taking preventative measures. Employers must work with
any other employers or contractors sharing the workplace so that everybody’s
health and safety is protected. In the context of COVID-19 this means working
through these steps in order:

In every workplace, increasing the frequency of handwashing and surface cleaning.

Businesses and workplaces should make every reasonable effort to enable working from home as a first option. Where working from home is not possible, workplaces should make every reasonable effort to comply with the social distancing guidelines set out by the government (keeping people 2m apart wherever possible).

Where the social distancing guidelines cannot be followed in full, in relation to a particular activity, businesses should consider whether that activity needs to continue for the business to operate, and, if so, take all the mitigating actions possible to reduce the risk of transmission between their staff.

Further mitigating actions include:

– increasing the frequency of hand washing and surface cleaning
– keeping the activity time involved as short as possible
– using screens or barriers to separate people from each other
– using back-to-back or side-to-side working (rather than face-to-face)
whenever possible
– reducing the number of people each person has contact with by using ‘fixed
teams or partnering’ (so each person works with only a few others)

Finally, if people must work face-to-face for a sustained period with more than a small group of fixed partners, then you will need to assess whether the activity can safely go ahead. No one is obliged to work in an unsafe work environment.

In your assessment you should have particular regard to whether the people doing the work are especially vulnerable to COVID-19.

The recommendations in the rest of this document are ones you should consider
as you go through this process. You could also consider any advice that has
been produced specifically for your sector, for example by trade associations
or trades unions.
If you have not already done so, you should carry out an assessment of the
risks posed by COVID-19 in your workplace as soon as possible. If you are
currently operating, you are likely to have gone through a lot of this
thinking already. We recommend that you use this document to identify any
further improvements you should make.
*[COVID-19]: coronavirus


Shops and branches
3. Social distancing at work
3.3 Workplaces and workstations
Objective: To maintain social distancing between individuals when they are at
their workstations.
For people who work in one place, workstations should allow them to maintain
social distancing wherever possible.
Workstations should be assigned to an individual as much as possible. If they
need to be shared, they should be shared by the smallest possible number of
people.
If it is not possible to keep workstations 2m apart then businesses should
consider whether that activity needs to continue for the business to operate,
and if so take all mitigating actions possible to reduce the risk of
transmission.
Steps that will usually be needed:

Reviewing layouts to allow workers to work further apart from each other.

Using floor tape or paint to mark areas to help people keep to a 2m distance.

Avoiding people working face-to-face. For example, by working side-by-side or facing away from each other.

Using screens to create a physical barrier between people.

Using a consistent pairing system if people have to work in close proximity. For example, maintenance activities that cannot be redesigned.

Minimising contacts around transactions, for example, considering using contactless payments.

Rethinking demonstrations and promotions to minimise direct contact and to maintain social distancing.


Vehicles
2. Who should go to work
2.2 People who need to self-isolate
Objective: To make sure individuals who are advised to stay at home under
existing government
guidance do not physically come to work. This includes individuals who have
symptoms of COVID-19 as well as those who live in a household with someone who
has symptoms.
Steps that will usually be needed:

Enabling workers to work from home while self-isolating if appropriate.

See current guidance for employees and employers relating to statutory sick pay due to coronavirus.

See current guidance for people who have symptoms and those who live with others who have symptoms.

*[COVID-19]: coronavirus


Vehicles
7. Workforce management
7.3 Communications and training
In this section

7.1 Shift patterns and working groups
7.2 Work-related travel
7.3 Communications and training

7.3 Communications and training
7.3.1 Returning to work
Objective: To make sure all workers understand COVID-19 related safety
procedures.
Steps that will usually be needed:

Providing clear, consistent and regular communication to improve understanding and consistency of ways of working.

Engaging with workers and worker representatives through existing communication routes and worker representatives to explain and agree any changes in working arrangements.

Developing communication and training materials for workers prior to returning to site, especially around new procedures for arrival at work.

7.3.2 Ongoing communications and signage
Objective: To make sure all workers are kept up-to-date with how safety
measures are being implemented or updated.
Steps that will usually be needed:

Ongoing engagement with workers, including through trade unions or employee representative groups, to monitor and understand any unforeseen impacts of changes to working environments.

Awareness and focus on the importance of mental health at times of uncertainty. The government has published guidance on the mental health and wellbeing aspects of coronavirus.

Using simple, clear messaging to explain guidelines using images and clear language, with consideration of groups for which English may not be their first language.

Using visual communications, for example whiteboards or signage, to explain changes to schedules, breakdowns or materials shortages without the need for face-to-face communications.

Communicating approaches and operational procedures to suppliers, customers or trade bodies to help their adoption and share experience.

*[COVID-19]: coronavirus


Vehicles
What do we mean by ‘working in vehicles’?
Working in or from a vehicle, including:

couriers
mobile workers
lorry drivers
on-site transit
work vehicles
field forces


Vehicles
7. Workforce management
7.2 Work-related travel
In this section

7.1 Shift patterns and working groups
7.2 Work-related travel
7.3 Communications and training

7.2 Work-related travel
7.2.1 Accommodation
Objective: To keep people safe when they do need to travel overnight.
Steps that will usually be needed:

Where workers are required to stay away from their home, centrally logging the stay and making sure any overnight accommodation meets social distancing guidelines.

7.2.2 Deliveries to other sites
Objective: To help workers delivering to other sites such as factories,
logistics sites or customers’ premises to maintain social distancing and
hygiene practices.
Steps that will usually be needed:

Putting in place procedures to minimise person-to-person contact during deliveries to other sites.

Minimising contact during payments and exchange of documentation, for example, by using electronic payment methods and electronically signed and exchanged documents.


Vehicles
7. Workforce management
7.1 Shift patterns and working groups
In this section

7.1 Shift patterns and working groups
7.2 Work-related travel
7.3 Communications and training

7.1 Shift patterns and working groups
Objective: To change the way work is organised to create distinct groups and
reduce the number of contacts each worker has.
Steps that will usually be needed:

As far as possible, where people are split into teams or shift groups, fixing these teams or shift groups so that where contact is unavoidable, this happens between the same people.

People who work together in one vehicle should be in a fixed pairing as far as possible.

Identifying areas where people have to directly pass things to each other (such as job information, spare parts, samples, raw materials) and find ways to remove direct contact, for example, by using drop off points or transfer zones.


Vehicles
4. Managing your customers, visitors and contractors
In this section

4.1 Manage contacts
4.2 Providing and explaining available guidance

4.1 Manage contacts
Objective: To minimise the contact risk resulting from people in vehicles, for
example, taxi customers.
Steps that will usually be needed:

Determining if schedules can be revised to reduce interaction and overlap between people. For example, when drivers arrive at depots, collection and delivery times and break times.

Ensuring delivery and receipt confirmation can be made contactless and avoiding physical contact when handing goods over to the customer.

Preparing for goods to be dropped off to a previously agreed area to avoid transmission, for example, taking advantage of click and collect type arrangements.

Maintaining a record of all visitors, if this is practical.

4.2 Providing and explaining available guidance
Objective: To make sure people understand what they need to do to maintain
safety.
Steps that will usually be needed:

Providing guidance and explanation on social distancing and hygiene to passengers, such as taxi customers, when they enter the vehicle.

Understanding the protocol for collecting and distributing goods across different locations and agreeing these in advance.

Regularly briefing drivers and temporary staff, communicating to customers and providing in vehicle guides and reminders for passengers and staff.


Vehicles
1. Thinking about risk
1.1 Managing risk
Objective: To reduce risk to the lowest reasonably practicable level by taking
preventative measures, in order of priority
Employers have a duty to reduce workplace risk to the lowest reasonably
practicable level by taking preventative measures. Employers must work with
any other employers or contractors sharing the workplace so that everybody’s
health and safety is protected.
In the context of COVID-19 this means working through these steps in order:

In every workplace, increasing the frequency of handwashing and surface cleaning.

Businesses and workplaces should make every reasonable effort to enable working from home as a first option. Where working from home is not possible, workplaces should make every reasonable effort to comply with the social distancing guidelines set out by the government (keeping people 2m apart wherever possible).

Where the social distancing guidelines cannot be followed in full, in relation to a particular activity, businesses should consider whether that activity needs to continue for the business to operate, and, if so, take all the mitigating actions possible to reduce the risk of transmission between their staff.

Further mitigating actions include:
– increasing the frequency of handwashing and surface cleaning
– keeping the activity time involved as short as possible
– using screens or barriers to separate people from each other
– using back-to-back or side-to-side working (rather than face-to-face)
whenever possible
– reducing the number of people each person has contact with by using ‘fixed
teams or partnering’ (so each person works with only a few others)

Finally, if people must work face-to-face for a sustained period with more than a small group of fixed partners, then you will need to assess whether the activity can safely go ahead. No one is obliged to work in an unsafe work environment.

In your assessment you should have particular regard to whether the people
doing the work are especially vulnerable to COVID-19.
The recommendations in the rest of this document are ones you should consider
as you go through this process. You could also consider any advice that has
been produced specifically for your sector, for example by trade associations
or trades unions.
If you have not already done so, you should carry out an assessment of the
risks posed by COVID-19 in your workplace as soon as possible. If you are
currently operating, you are likely to have gone through a lot of this
thinking already. We recommend that you use this document to identify any
further improvements you should make.
*[COVID-19]: coronavirus


Vehicles
3. Social distancing at work
In this section

3.1 Coming to work and leaving work
3.2 Moving around buildings, worksites and destinations
3.3 Social distancing in vehicles
3.4 Carrying out deliveries or collections
3.5 Accidents, security and other incidents

Objective: To maintain 2m social distancing wherever possible, including while
arriving at and departing from work, while in work, and when travelling
between sites.
It will not always be possible to keep a distance of 2m inside vehicles. Many
in-vehicle tasks need more than one person, for example heavy deliveries or
refuse collection, and changing vehicle configurations to create more space
may not be practical.
Where the social distancing guidelines cannot be followed in full in relation
to a particular activity, businesses should consider whether that activity
needs to continue for the business to operate, and, if so, take all the
mitigating actions possible to reduce the risk of transmission between their
staff.
Mitigating actions include:

further increasing the frequency of hand washing and surface cleaning
keeping the activity time involved as short as possible
using screens or barriers to separate people from each other
using back-to-back or side-to-side working (rather than face-to-face) whenever possible
reducing the number of people each person has contact with by using ‘fixed teams or partnering’ (so each person works with only a few others)

Social distancing applies to all parts of a business, not just the vehicle,
but also depots or break rooms and anywhere drivers congregate outside of the
vehicle. These are often the most challenging areas to maintain social
distancing.
3.1 Coming to work and leaving work
Objective: To maintain social distancing wherever possible, including on
arrival and departure, and to ensure handwashing upon arrival.
Steps that will usually be needed:

Staggering arrival and departure times at work to reduce crowding into and out of the workplace, taking account of the impact on those with protected characteristics.

Providing additional parking or facilities such as bike-racks to help people walk, run or cycle to work where possible.

Limiting passengers in corporate vehicles, for example, work minibuses. This could include leaving seats empty.

Assigning fixed groups of workers to the same transportation routes where sole travel is not possible.

3.2 Moving around buildings, worksites and destinations
Objective: To maintain social distancing while people travel through the
workplace.
Steps that will usually be needed:

Where possible reducing the number of workers at base depots or distribution centres at a given time based on minimum operational safety requirements.

Scheduling times for the collection of goods to avoid over-crowding.

Picking goods ahead of collection and loading onto vehicles without interacting with the driver.

Reducing job and location rotation.

Finding alternative solutions to 2-person delivery. This could include delaying delivery of large items or using an alternative method, for example, mechanical / material handling equipment. Where these are not possible maintain fixed pairing for 2-person deliveries and minimise physical contact.

3.3 Social distancing in vehicles
Objective: To maintain social distancing wherever possible between individuals
when in vehicles:

avoid multiple occupancy vehicles where safe to do so
vehicles should not be shared if possible
if it is not possible to keep a 2m distance in a vehicle, consider additional safety measures

Steps that will usually be needed:

Devising mitigation measures where workers have no alternative but to work within 2m to minimise the risk of transmission, including:

– clear signage to outline social distancing measures in place
– single person or contactless refuelling where possible
– using physical screening, provided this does not compromise safety, for
example, through reducing visibility
– sitting side-by-side not face-to-face and increasing ventilation where
possible

Using a fixed pairing system if people have to work in close proximity, for example in a vehicle.

Making sure vehicles are well-ventilated to increase the flow of air, for example, by opening a window.

Ensure regular cleaning of vehicles, in particular between different users.

3.4 Carrying out deliveries or collections
Objective: To maintain social distancing and avoid surface transmission when
goods enter and leave the vehicle, especially in high volume situations, for
example distribution centres, despatch areas.
Steps that will usually be needed:

Scheduling to limit exposure to large crowds and rush hours where appropriate.

Revising pick-up and drop-off collection points and procedures with signage and marking.

Where possible and safe having single workers load or unload vehicles.

Minimising unnecessary contact at gatehouse security, yard and warehouse. For example, non-contact deliveries where the nature of the product allows for use of electronic pre-booking.

Maximising use of electronic paperwork where possible, and reviewing procedures to enable safe exchange of paper copies where needed, for example, required transport documents.

Enabling drivers to access welfare facilities when required and consistent with other guidance.

Encouraging drivers to stay in their vehicles where this does not compromise their safety and existing safe working practice.

3.5 Accidents, security and other incidents
Objective: To prioritise safety during incidents.
Steps that will usually be needed:

In an emergency, for example, an accident, fire, or break-in, people do not have to stay 2m apart if it would be unsafe.

People involved in the provision of assistance to others should pay particular attention to sanitation measures immediately afterwards, including washing hands.


Vehicles
8. Inbound and outbound goods
Objective: To maintain social distancing and avoid surface transmission when
goods enter and leave the site, especially in high volume situations, for
example, distribution centres, despatch areas.
Steps that will usually be needed:

Revising pick-up and drop-off collection points, procedures, signage and markings.

Minimising unnecessary contact at gatehouse security, yard and warehouse, for example, non-contact deliveries where the nature of the product allows for use of electronic pre-booking.

Where possible and safe, having single workers load or unload vehicles.

Where possible, using the same pairs of people for loads where more than one is needed.

Enabling drivers to access welfare facilities when required, consistent with other guidance.

Encouraging drivers to stay in their vehicles where this does not compromise their safety and existing safe working practice, such as preventing drive-aways.

Definitions
Refers to areas and amenities which are provided for the common use of more
than one person including canteens, reception areas, meeting rooms, areas of
worship, toilets, gardens, fire escapes, kitchens, fitness facilities, store
rooms, laundry facilities.
Refers to people who have specific underlying health conditions that make them
extremely vulnerable to severe illness if they contract COVID-19. Clinically
extremely vulnerable people will have received a letter telling them they are
in this group, or will have been told by their GP. Who is ‘clinically
extremely vulnerable’?
Refers to people who may be at increased risk from COVID-19, including those
aged 70 or over and those with some underlying health conditions. Who is
‘clinically vulnerable’?


Vehicles
5. Cleaning the workplace
In this section

5.1 Keeping the workplace clean
5.2 Hygiene - handwashing, sanitation facilities and toilets
5.3 Changing rooms and showers

5.1 Keeping the workplace clean
Objective: To keep the workplace clean and prevent transmission by touching
contaminated surfaces.
Steps that will usually be needed:

Frequent cleaning of work areas and equipment between uses, using your usual cleaning products.

Frequent cleaning of objects and surfaces that are touched regularly, such as door handles, fuel pumps and vehicle keys, and making sure there are adequate disposal arrangements.

Encouraging workers to wash hands before boarding vehicles.

Retaining sufficient quantities of hand sanitiser / wipes within vehicles to enable workers to clean hands after each delivery / drop off.

Clearing workspaces and removing waste and belongings from the vehicle at the end of a shift.

5.2 Hygiene - handwashing, sanitation facilities and toilets
Objective: To help everyone keep good hygiene through the working day.
Steps that will usually be needed:

Using signs and posters to build awareness of good handwashing technique, including the need for increased handwashing, to avoid touching your face and to cough or sneeze into your arm.

Ensuring drivers have access to appropriate toilet facilities during their journeys and at their destinations and are helped to meet any requirements to allow them to do this, for example prior booking-in, provision of hand sanitiser.

Providing sufficient hand sanitiser where handwashing is not possible.

Providing more waste facilities and more frequent rubbish collection.

If you are cleaning after a known or suspected case of COVID-19 then you should refer to the guidance on cleaning in non healthcare settings.

5.3 Changing rooms and showers
Objective: To minimise the risk of transmission in changing rooms and showers.
Steps that will usually be needed:

Where shower and changing facilities are required, setting clear use and cleaning guidance for showers, lockers and changing rooms to ensure they are kept clean, clear of personal items and social distancing is achieved as much as possible.

Introducing enhanced cleaning of all facilities regularly during the day and at the end of each day.

*[COVID-19]: coronavirus


Vehicles
2. Who should go to work
In this section

2.1 Protecting people who are at higher risk
2.2 People who need to self-isolate
2.3 People who have protected characteristics

Objective: That everyone should work from home, unless they cannot work from
home. It is recognised that the nature of work in this environment will make
it difficult for many workers to work remotely or from home.
Steps that will usually be needed:

Planning for the minimum number of workers needed on the premises and deployed in the field to operate safely and effectively.

Monitoring the well-being of people who are working from home and helping them stay connected to the rest of the workforce, especially if the majority of their colleagues are on-site.

Keeping in touch with off-site workers on their working arrangements including their welfare, mental and physical health and personal security.

Providing equipment for people to work from home safely and effectively, for example, remote access to work systems.


Volunteer placements, rights and expenses
Volunteering if you’re not at high risk
You can volunteer if:

you’re well
nobody in your household has coronavirus symptoms, for example a cough or high temperature
you’re under 70
you’re not pregnant
you do not have any long-term health conditions that make you vulnerable to coronavirus

You can:

shop for food and medicine (online, or in person)
deliver food and medicine
help with food banks and homeless services

To apply, volunteer through your local council. Find your council’s
website and search for information about
volunteering during coronavirus.
You can also apply to volunteer through a charity or
organisation.
Volunteer to help the NHS
To volunteer if you’re a doctor or nurse, visit NHS
England or
contact your local hospital
trust.
If you want to give blood, read the guidance about donating blood during the
coronavirus pandemic.
You cannot apply to help the NHS through its volunteer responder scheme at the
moment. It’s temporarily closed.


Coronavirus infection and pregnancy
Advice for women with suspected or confirmed coronavirus infection who have recently given birth
Q. Could I pass coronavirus to my baby?
As this is a new virus, there is limited evidence about caring for women with
coronavirus infection when they have just given birth. A small number of
babies have been diagnosed with coronavirus shortly after birth, so there is a
chance that infection may have occurred in the womb, but it is not certain
whether transmission was before or soon after birth. Your maternity team will
maintain strict infection control measures at the time of your birth and
closely monitor your baby.


Coronavirus infection and pregnancy
Advice for pregnant women with suspected or confirmed coronavirus infection
Q. What should I do if I think I may have coronavirus or been exposed?
If you are pregnant and you have either:

a high temperature or
a new, continuous cough or
a loss or change to your sense of smell or taste

you should stay at home for 7 days. Do not go to a GP surgery, pharmacy or
hospital without contacting them on the telephone first. You do not need to
contact NHS 111 to tell them you are staying at home. You do not need a test
for coronavirus. At the present time, only people with severe symptoms who
require overnight admission to hospital will be tested.
You should contact your maternity unit to inform them that you have symptoms
suggestive of coronavirus, particularly if you have any routine appointments
in the next 7 days. Please also be alert to the other possible causes of fever
in pregnancy. In particular, these include urine infections (cystitis) and
waters breaking. If you have any burning or discomfort when passing urine, or
any unusual vaginal discharge, or have any concerns about your baby’s
movements, contact your maternity provider, who will be able to provide
further advice.
If you are infected with coronavirus you are still most likely to have no
symptoms or a mild illness from which you will make a full recovery.
If you develop more severe symptoms or your recovery is delayed, this may be a
sign that you are developing a more significant chest infection that requires
enhanced care. If you feel your symptoms are worsening or if you are not
getting better, you are recommended to contact the NHS on 111 (or a local
alternative), your maternity unit or, in an emergency 999, straightaway for
further information and advice.
This advice is important for all pregnant women, but particularly if you are
at higher risk of becoming seriously unwell and being admitted to hospital –
if you are in your third trimester, from a black or minority ethnic
background, are over the age of 35, are overweight or obese, or have a pre-
existing medical problem, such as high blood pressure or diabetes.
If you have concerns about the wellbeing of yourself or your unborn baby
during your self-isolation period, contact your midwife or, out-of-hours, your
maternity team. They will provide further advice, including whether you need
to attend hospital.


Coronavirus infection and pregnancy
Information for all pregnant women about childbirth choices and birth partners during the coronavirus pandemic
Q. How does the coronavirus test work?
Pregnant women are tested in the same way as anyone else. Currently, the test
involves swabs being taken from your mouth and nose. You may also be asked to
cough up sputum, which is a mixture of saliva and mucus.
The most effective tests currently take 24–48 hours for the result to be
available. This means that if you are awaiting test results whilst in hospital
you may be treated as potentially infectious until the result is returned.
If you have symptoms of coronavirus but have recently received a negative test
result, your maternity team may still use caution when caring for you.
Sometimes, the virus doesn’t show on the test results if you have been tested
not long after you have become infected. You may be offered another test in a
few days.


Coronavirus infection and pregnancy
General information and advice for all pregnant women during the coronavirus pandemic
Q. How can I protect my mental wellbeing during the pandemic?
We understand that the coronavirus pandemic will inevitably result in an
increased amount of anxiety in the general population, and this is likely to
be even more so for pregnant women as pregnancy represents an additional
period of uncertainty.
Specifically, these anxieties are likely to revolve around:

The virus itself
The impact of social isolation resulting in reduced support from wider family and friends
The potential of reduced household finances
Major changes in antenatal and other NHS care, including appointments being changed from face-to- face to telephone contact

Isolation, bereavement, financial difficulties, insecurity and inability to
access support systems are all widely recognised risk factors for mental ill-
health. The coronavirus epidemic also increases the risk of domestic abuse or
violence.
You should be asked about your mental health at every contact with a health
professional. By acknowledging these difficulties, healthcare professionals
can help to contain some of these anxieties. If you require support, you
should be signposted to resources which can be remotely provided, where
possible. If you are experiencing domestic violence, please disclose this to a
health professional who can provide information and support to keep you safe.
Where necessary, women in England can self-refer to local IAPT (Improving
Access to Psychological Therapies) services. In Scotland, advice is available
from Parentclub and NHS Inform.
Further information is available from the following organisations:

Public Health England – COVID-19: guidance for the public on mental health and wellbeing
NHS – Every Mind Matters
Royal College of Psychiatrists
Maternal Mental Health Alliance
Women’s Aid


Coronavirus infection and pregnancy
General information and advice for all pregnant women during the coronavirus pandemic
Q. Why are pregnant women in a vulnerable group?
Pregnant women were placed in a vulnerable group by the Chief Medical Officer
on 16 March. This means you have been advised to reduce social contact through
social distancing measures.
Pregnancy in a small proportion of women can alter how your body handles
severe viral infections. This is something that midwives and obstetricians
have known for many years and are used to dealing with.
What has driven the decisions made by officials to place pregnant women in the
vulnerable category is caution. We know that some viral infections are worse
in pregnant women; however, all available evidence suggests that pregnant
women are at no greater risk of becoming seriously unwell than other healthy
adults if they develop coronavirus.


Coronavirus infection and pregnancy
Occupational health guidance for pregnant women who work in a public-facing role
Q. What is the advice for pregnant healthcare workers before 28 weeks’ gestation?
If you are in your first or second trimester (less than 28 weeks’ pregnant),
with no underlying health conditions, you should avoid, where possible, caring
for patients with suspected or confirmed coronavirus infection. If this is not
possible, you should use personal protective equipment (PPE) and ensure a
thorough risk assessment is undertaken. Pregnant women can only continue
working where the risk assessment supports this.
Some working environments, such as operating theatres, respiratory wards and
intensive care/high-dependency units, carry a higher risk for all pregnant
women of exposure to the virus and all healthcare workers in these settings
are recommended to use appropriate PPE.