CORONAVIRUS UPDATE 20th May 2020

Social Distancing when customers queue outside the shop

Retail and public premises which we expect to remain open must:
• ensure a distance of two metres between customers, and between customers and shop assistants; and take equivalent measures to protect their workforce consistent with fair work principles;
• let people enter the shop only in small numbers, to ensure that spaces are not crowded.
• ensure queue control consistent with social distancing advice outside of shops and other essential premises that remain open.

The above advice from the Scottish Government has led to us being asked by several members if this includes queues forming on streets outside their shops which are effectively public highways. It is understandable that business owners feel they should not be held responsible for the actions of those on the pavements outside.
We have asked for clarification on this and will share the guidance when we get it.
However, it is good practice to put up notices in your shop windows to remind customers to maintain the social distancing rules at all times. Please find attached examples to print out and use.

Food Safety Management System updates for Covid-19

The Food Safety Management System for the premises will require to be reviewed and reflected to update the changes to the activities. If you use “Butcher safe” this will mean:
• updating the Flow Diagram to include any new process steps
• updating your House Rules and
• introducing any new records which are required

Some specific issues you will need to consider are

Allergens If you are introducing new ingredients or products make sure that you know what allergens they contain so that customers can be given accurate allergen information. Ensure that 'free from' allergy meals are appropriately labelled and packed to avoid cross contamination from other foods when collected or delivered.

Infection Control There is increased emphasis on infection control at this time, particularly considering deliveries may be made to households which are self-isolating in accordance with Government guidance. The following measures should be considered:

• Avoid cash payments at the point of delivery. Take payments over the phone or internet where possible
• Establish at the point of ordering whether a household is self-isolating
• Clean and disinfect hand contact surfaces routinely
• Provide delivery staff with hand sanitiser if available and ensure they are aware of Government Guidance on preventing the spread of infection
• Limit contact at the point of delivery by leaving deliveries at the door
• Document your infection control policy and ensure staff are aware of this

Storage Capacity If you are increasing the quantity of food on the premises make sure that you have sufficient storage space to store food at the correct temperature and prevent cross-contamination between raw and or dirty and ready to eat foods.
Cross Contamination If you introduce raw/dirty foods, or increase your handling of these, you will need to ensure that you have adequate storage and preparation space to prevent cross contamination of ready to eat foods.
Temperature Control If you are offering a delivery service you will need to ensure that hot foods are kept above 63°C and foods requiring refrigeration are kept cold. This may involve using insulated boxes, cool bags etc. and keeping journey times short. The controls you use will require to be documented in your House Rules.

Health & Safety If there are any changes to routine activities which are covered by existing risk assessments, ensure that these are reviewed. Any new risks introduced require to be suitably assessed, this includes Coronavirus risk.

Lindsay's advice on furloughed apprentices
Apprentices who are furloughed should not be asked to attend and work at members' premises on the basis that this is training. We consider that on the job training still amounts to work in the sense that it involves providing services to or generating revenue for the employer and will therefore put eligibility for the furlough grant at risk.

The Government has provided guidance on managing apprenticeships during Covid-19:

—Link for Advice

The guidance states that it is: 'confirming flexibilities to allow furloughed apprentices to continue their training”¦ as long as it does not provide services to, or generate revenue for, their employer.'
It goes on: 'Where apprentices are furloughed (granted a leave of absence), they are permitted to continue with their training where their provider can continue to deliver this remotely'.

This supports our view that on the job training is not permitted under furlough and that having apprentices attend the workplace for on the job training amounts to providing services to, or generating revenue for the organisation. I consider that organisations who do this and claim under the furlough scheme are at risk of HMRC clawing back the grant and potentially other penalties.

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

Attachments:

• SD_Guidance_for_retail_queues_SCB_header_.pdf