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Covid-19 Policy

Health and Safety information: Covid-19

At Bedside Kosher we take the wellbeing of our staff and volunteers very seriously.

It is important that at Bedside Kosher we endeavour to keep our staff and volunteers safe as far as is practicable, as well as making sure our food deliveries are being made safely.

These are the measures Bedside Kosher has implemented to help reduce the risk of transmission of Covid-19.

The Food Standards Agency has updated its community cooking guidance for individuals and community groups supplying vulnerable people with food during the coronavirus pandemic: www.food.gov.uk/safety-hygiene/food-safety-for-community-cooking-and-food-banks

In our office

We have put new measures in place, and these are:

  1. Staff and volunteers must not touch each other (No shaking hands, hugging etc.)
  2. Staff and volunteers must observe a 2m (6ft) distance where possible.
  3. Staff and volunteers are advised to wear disposable gloves & masks/scarfs if available.
  4. Work should be carried out in groups. Staff and volunteers should stay in their group and not come into contact with those in another group.
  5. Breaks will be staggered, to reduce interaction between groups of staff and volunteers.
  6. Handwashing/sanitisation should be carried out frequently. Sinks and taps to be cleaned after every team break.

To keep our staff and volunteers safe and reduce transmission of any viruses we advise all our staff and volunteers to do the following:

  • Cover your mouth and nose with a tissue or your elbow (not your hands) when you cough or sneeze
  • Put used tissues in the bin immediately
  • Try to avoid close contact with people who are unwell
  • Avoid touching your eyes, nose or mouth if your hands are not clean
  • Thoroughly wash your hands with soap and water often – use hand sanitiser gel if soap and water are not available

We also have in place:

  • Information on how to clean hands properly and when they should be cleaned
  • Suitable anti-viral soaps and hand sanitisers that kill the virus
  • Safeguards and advice on handling food safely

Collecting food from our hub

It’s important to ensure the virus is not transmitted into our office from one of the volunteers collecting food from Bedside Kosher. We have implemented the following protocol:

  • Have a staff member or volunteer ready to greet visitors outside.
  • Upon arrival do not let CFM/CFA staff or volunteers enter the building, instead ensure they stay with their vehicles.
  • Roll the order to within 2 meters of their vehicle and let them load.
  • Ensure that returned trays/boxes are cleaned, then wash hands immediately.

Delivering food to Patients in hospital

To reduce the risk of transmitting the virus to hospitals we are using ‘no contact delivery’ a similar protocol to home delivery services and postal workers.

Where possible delivery teams should be issued with hand sanitiser for use between each delivery and before/after using fuel pumps when refueling.

Staff, volunteer drivers and volunteer driver’s assistants will:

  • Upon arrival signal to staff at the hospital that they have arrived. They will not enter the building
  • Unload the food at the agreed delivery door.

Cleaning

Cleaning will be prioritised at all times. Where possible we will try to have a group of volunteers cleaning surfaces at all times. This will ensure the usual cleaning schedule is maintained even during this period of high demand. Ideally, we will increase the number of cleaning cycles that occur. We have also implemented new protocols:

  1. We will target all “touchable” services with disinfectant. This includes door handles, light switches, phones, keyboards and mouse.
  2. If using pump trucks or FLTs, only one person will be assigned to that equipment at a time, when that person goes for a break or finishes shift they must ensure they clean all touch points before the next operator.
  3. All washing up will be done to a high standard, ideally using a dishwasher.
  4. All Personal Protection Equipment (PPE) will be washed as often as possible. Ideally after a volunteer has finished with them/before the next volunteer uses them.
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