Other operational guidance
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Food preparation
If you prepare food onsite to provide to clients, you must:
- check the MPI guidance on food safety
- ensure your school and any suppliers meet all health and safety requirements.
Health and hygiene
Managers must be especially diligent about checking in with their staff daily and send anyone home who is not feeling well.
All staff are encouraged to:
- regularly disinfect surfaces and have good hand hygiene, and to thoroughly clean your desk and equipment before and after work every day
- wash hands before starting work and at every opportunity during the day, especially after using shared spaces or touching items someone else may have touched, like drawers, and before going home
- practise good cough and sneeze etiquette
- wash hands after unpacking goods received.
The extended daily cleaning will continue (for a deeper clean) and the additional clean during the day of high-touch areas, such as door handles, kitchen and handrails, will be reinstated for most sites. Note that these cleaning products are stronger than the normal eco-friendly cleaner.
Clients
Staff are to observe clients on arrival. Clients presenting as unwell can be asked if they have been tested. If they haven't, staff should ask them to get:
- tested as soon as possible
- advice about getting tested by calling their doctor or Healthline on 0800 358 5453
Displaying information
Organisations may want to display COVID-19 posters asking all staff, clients and contractors to stop and check they are not showing any symptoms before entering any site.
Working in close proximity
All staff should be fully trained and equipped to use the appropriate personal protective equipment (PPE).
