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CORONAVIRUS UPDATE 14TH AUGUST 2020
Air conditioning and ventilation during the coronavirus outbreak
HSE have updated their advice in the light of the major German outbreak
It appears from the German newspaper that the outbreak was due to air being recirculated and cooled in a confined area where the rate of air exchange was low. This is consistent with the current understanding that the risk of transmission can be reduced by providing adequate ventilation for indoor workspaces, preferably through fresh air or mechanical systems. It is understood that recirculating systems in confined, indoor workspaces with a very low ventilation rate can increase the risk of transmission and at greater distances.
HSE's advice on ventilation and air conditioning (Link to Guidance) addresses the above and describes how to help make workplaces safe.
Social distancing, good cleaning and hygiene and adequate ventilation are examples of practical measures that employers can implement to reduce transmission risk.
This guidance is based on the latest information and may be updated as and when new information becomes available.
General ventilation
Employers must, by law, ensure an adequate supply of fresh air in the workplace and this has not changed.
Good ventilation can help reduce the risk of spreading coronavirus, so focus on improving general ventilation, preferably through fresh air or mechanical systems.
Where possible, consider ways to maintain and increase the supply of fresh air, for example, by opening windows and doors (unless fire doors).
Also consider if you can improve the circulation of outside air and prevent pockets of stagnant air in occupied spaces. You can do this by using ceiling fans or desk fans for example, provided good ventilation is maintained.
The risk of transmission through the use of ceiling and desk fans is extremely low providing there is good ventilation in the area it is being used, preferably provided by fresh air.
Air conditioning
The risk of air conditioning spreading coronaviru s (COVID-19) in the workplace is extremely low as long as there is an adequate supply of fresh air and ventilation.
You can continue using most types of air conditioning system as normal. But, if you use a centralised ventilations system that removes and circulates air to different rooms it is recommended that you turn off recirculation and use a fresh air supply.
You do not need to adjust air conditioning systems that mix some of the extracted air with fresh air and return it to the room as this increases the fresh air ventilation rate. Also, you do not need to adjust systems in individual rooms or portable units as these operate on 100% recirculation. You should still however maintain a good supply of fresh air ventilation in the room.
If you're unsure, ask the advice of your heating ventilation and air conditioning (HVAC) engineer or adviser.
Calling all Butchers – listen to our podcast with Scottish Craft Butchers
Calling all Butchers – listen to our podcast with Scottish Craft Butchers Vice President, Tom Courts of Burntisland Butchers, Executive manager, Gordon King & Andy Benn from Scobie & Junor to find out how you can make your products healthier
Search is on to find 'Make it' Ambassadors
Chair of Quality Meat Scotland (QMS), Kate Rowell, is encouraging farmers, butchers, auctioneers, hauliers, processors, chefs and red meat industry professionals to become 'Make it' ambassadors and play a leading role in promoting the Scotch brands – Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork – over the coming months.
The 'Make it' ambassadors will take on a new and innovative role in driving recipe inspiration and key positive messages about the brands, kicking off with Scotch Lamb in the lead up to Love Lamb Week on 1 – 7 September 2020.
“The aim of the ambassador programme is to help upskill those within the industry to confidently drive the positive messages we have about sustainability, high-welfare and the nutritional benefits of our brands and increase consumer awareness with recipe inspiration, hints and tips to encourage shoppers to buy Scotch Beef, Scotch Lamb and Specially Selected Pork when they are in their local butcher's shop or supermarket,” said Mrs Rowell.
“Through our 'Make it' ambassador programme we also hope to showcase the diversity of people who work hard to produce and supply world-class, quality assured Scotch Beef, Scotch Lamb and Specially Selected Pork to consumers not just in the UK but across the globe,” she added.
The 'Make it' ambassador programme will include a series of toolkits, issued by QMS, which will include key messages on the benefits of eating red meat along with graphics and videos for ambassadors to share on an ongoing basis.
2019 Scotch Lamb ambassador, Michelle Stephen, said she strongly encourages anyone in the Scottish red meat industry to get involved.
“Being a Lambassador was a fantastic and rewarding experience and the resources provided gave me the tools to confidently connect with consumers and showcase the field to fork journey through not only my Insta_glamb account, but also on national TV and press opportunities,” said Michelle.
Those looking to become a 2020 'Make it' ambassador need to register their interest by 24 August and can do so by emailing [email protected].
The Bare Bones Live – Episode 3 – Gold Seal Live Demo
Join us via live stream from Taylors Farm Shop where we'll have butchers preparing recipes using Gold Seal products, to give you ideas and inspiration perfect to use in your shop.
We're really excited about our new range of Gold Seal Oil Marinades, so we thought it was the perfect time to do a demo of the products in action with butchers, for butchers. We have collaborated with our ambassadors to bring you a live recipe session, where you can see the products being used and get ideas on new and exciting ways you can use them in your own shop.
Join us on Wednesday 19th August at 7:30pm for the third episode of The Bare Bones Live, direct from the Taylors kitchen, where we'll be chatting with Steve Perrins and Joe Taylor, along with Steve Wood as they prepare their own recipes and answer your questions.
This event will be free of charge and streamed live from our Facebook page, but don't worry if you can't make it on the night, the recording will be available to re-watch and share afterwards.
See you there!
The Scottish Craft Butchers office in Perth is now closed following government guidelines.
We will be available to our members to answer any queries via email or by mobile phone and will be available out of office hours for any members wanting to contact us.
Our contact details are below
Gordon King: – [email protected] 07917524313
Bruce McCall: [email protected] 07834490922