diff --git a/app/data/outcomes.json b/app/data/outcomes.json index 606f47d..58fd74d 100644 --- a/app/data/outcomes.json +++ b/app/data/outcomes.json @@ -1,117 +1,122 @@ [ + { + "id": "close_contact", + "parent": "close_contact", + "description": "Close contact services include:\n\n- hairdressing\n- barbershops\n- beauty and nail bars\n- makeup\n- tattoo and spray tanning studios\n- spas\n- sports and massage therapy\n- well being and holistic locations\n- dress fitters\n- tailors\n- fashion designers\n\nThis guidance is also designed for those who provide mobile close contact services from their homes and in other people’s homes, those in retail environments and the arts, as well as those studying hair and beauty in vocational training environments.\n\nDress fitters, tailors and fashion designers were permitted to reopen in line with non-essential retail on 15 June 2020.\n\nHairdressers and barbershops will be permitted to reopen for services that relate to cutting or treating hair on the head only from 4 July 2020.\n\nThe other services outlined above will remain closed until further notice subject to the [5 tests](https://www.gov.uk/government/publications/our-plan-to-rebuild-the-uk-governments-covid-19-recovery-strategy/our-plan-to-rebuild-the-uk-governments-covid-19-recovery-strategy#moving-to-the-next-phase), but this guidance will help you prepare for reopening." + }, { "id": "risk_assessment", - "title": "Record your risk assessment", - "description": "## Record your risk assessment\n\nYou need to write down the findings of your risk assessment. The Health and Safety Executive (HSE) has a [risk assessment template](https://www.hse.gov.uk/simple-health-safety/risk/risk-assessment-template-and-examples.htm) and [information on how to do a risk assessment](https://www.hse.gov.uk/simple-health-safety/risk/steps-needed-to-manage-risk.htm).\n\nYour employees can help with the risk assessment.\n\nYou should share the results of your risk assessment with your workforce by displaying it prominently in your workplace, as well as on your website." + "parent": "risk_assessment", + "description": "## Record your risk assessment\n\nYou need to write down the findings of your risk assessment. The Health and Safety Executive (HSE) has a [risk assessment template](https://www.hse.gov.uk/simple-health-safety/risk/risk-assessment-template-and-examples.htm) and [information on how to do a risk assessment](https://www.hse.gov.uk/simple-health-safety/risk/steps-needed-to-manage-risk.htm).\n\nYou should involve your employees when completing the risk assessment.\n\nYou should consider the protected characteristics of your employees, visitors and customers when conducting your risk assessment.\n\nYou should share the results of your risk assessment with your workforce by displaying it prominently in your workplace, as well as on your website." }, { "id": "on_site_or_remote", - "title": "Decide who should be on site", - "description": "## Decide who should be on site \n\nOnly essential employees and people who cannot work from home should be on site, for example because they need specialist equipment or you need them to operate safely and efficiently.\n\nClinically [extremely vulnerable people](/government/publications/guidance-on-shielding-and-protecting-extremely-vulnerable-persons-from-covid-19/guidance-on-shielding-and-protecting-extremely-vulnerable-persons-from-covid-19#who-is-clinically-extremely-vulnerable) or [vulnerable people](/government/publications/staying-alert-and-safe-social-distancing/staying-alert-and-safe-social-distancing#clinically-vulnerable-people) should always work from home.\n\nTo keep employees safe you should:\n\n- minimise the number of people on site\n- make sure on-site employees can [spot symptoms](https://www.nhs.uk/conditions/coronavirus-covid-19/check-if-you-have-coronavirus-symptoms/)\n- tell workers with symptoms to [quarantine immediately](https://www.nhs.uk/conditions/coronavirus-covid-19/what-to-do-if-you-or-someone-you-live-with-has-coronavirus-symptoms/staying-at-home-if-you-or-someone-you-live-with-has-coronavirus-symptoms/)\n- explain new procedure and provide training where necessary\n\nTo support employees working remotely you should:\n\n- provide the right equipment for people to work from home\n- keep remote and on-site employees connected\n- send updates to employees when the situation changes\n- make sure disabled workers and new and expectant mothers can do their work from home (you have a responsibility to [prevent discrimination at work](/employer-preventing-discrimination))\n- [look after people’s mental health](/government/publications/covid-19-guidance-for-the-public-on-mental-health-and-wellbeing/guidance-for-the-public-on-the-mental-health-and-wellbeing-aspects-of-coronavirus-covid-19)" + "parent": "on_site_or_remote", + "description": "## Decide who should be on site \n\nOnly essential employees and people who cannot work from home should be on site.\n\nYou should not go to work if your business is closed under current government regulations.\n\nClinically [extremely vulnerable people](/government/publications/guidance-on-shielding-and-protecting-extremely-vulnerable-persons-from-covid-19/guidance-on-shielding-and-protecting-extremely-vulnerable-persons-from-covid-19#who-is-clinically-extremely-vulnerable) or [vulnerable people](/government/publications/staying-alert-and-safe-social-distancing/staying-alert-and-safe-social-distancing#clinically-vulnerable-people) should always work from home.\n\nIf you are concerned about returning to work, [check if you should go back to work.](https://www.gov.uk/coronavirus-employee-risk-assessment)\n\nTo keep employees safe you should:\n\n- minimise the number of people on site\n- make sure on-site employees can [spot symptoms](https://www.nhs.uk/conditions/coronavirus-covid-19/check-if-you-have-coronavirus-symptoms/)\n- tell workers with symptoms to [quarantine immediately](https://www.nhs.uk/conditions/coronavirus-covid-19/what-to-do-if-you-or-someone-you-live-with-has-coronavirus-symptoms/staying-at-home-if-you-or-someone-you-live-with-has-coronavirus-symptoms/)\n- explain new procedure and provide training where necessary\n- consider the protected characteristics of your employees when making decisions, and to prevent discrimination\n\nTo support employees working remotely you should:\n\n- provide the right equipment for people to work from home\n- keep remote and on-site employees connected\n- send updates to employees when the situation changes\n- make sure disabled workers and new and expectant mothers can do their work from home (you have a responsibility to [prevent discrimination at work](/employer-preventing-discrimination))\n- [look after people’s mental health](/government/publications/covid-19-guidance-for-the-public-on-mental-health-and-wellbeing/guidance-for-the-public-on-the-mental-health-and-wellbeing-aspects-of-coronavirus-covid-19)\n\n### NHS Test and Trace\n\nThere is a higher risk of transmitting COVID‑19 in premises where customers and visitors spend more time together in one place and potentially come into close contact with other people outside their household.\n\nTo manage this risk, establishments in the following sectors should collect details and maintain records of staff, customers and visitors:\n\n- hospitality, including pubs, bars, restaurants and cafés\n- tourism and leisure, including hotels, museums, cinemas, zoos and theme parks\n- close contact services, including hairdressers, barbershops and tailors\n- facilities provided by local authorities, including town halls and civic centres for events, community centres, libraries and children’s centres\n- places of worship, including use for events and other community activities\n\nThis guidance applies to any establishment that provides an on-site service and to any events that take place on its premises.\n\nIt does not apply where services are taken off-site immediately. (For example, a food or drink outlet which only provides takeaways, or someone collecting a pre-reserved book from the library. If a business offers a mixture of a sit-in and takeaway service, contact information only needs to be collected for customers who are staying in.)\n\nThis guidance does not apply to drop-off deliveries made by suppliers or contractors.\n\nYou should assist the test and trace service by keeping a temporary record of your staff shift patterns for 21 days and assist NHS Test and Trace with requests for that data if needed. This could help contain clusters or outbreaks.\n\n[Check the detailed guidance](/guidance/maintaining-records-of-staff-customers-and-visitors-to-support-nhs-test-and-trace#information-to-collect) for what data you need to collect and how it should be managed." }, { "id": "social_distancing", - "title": "How to ensure social distancing on site", - "description": "## How to ensure social distancing on site\n\nYou should always:\n\n- stay 2 meters apart from other employees and customers\n- put up signs to remind people to social distance\n- keep the number of people on site to a minimum\n- wash your hands and clothes after helping someone in an emergency\n- make sure employees [wear face covering safely](https://www.gov.uk/guidance/working-safely-during-coronavirus-covid-19/construction-and-other-outdoor-work#outdoors-6-1) although there’s no legal requirement to wear it\n- make sure you have enough appropriately trained staff to keep people safe (for example, having dedicated staff to encourage social distancing or to manage security)\n\nWhere you cannot stay 2 meters apart, you should:\n\n- only work together up to 15 minutes at a time\n- wash hands and clean surfaces regularly\n- use screens and barriers to separate people where possible\n- work side by side or back-to-back rather than face-to-face\n- have fixed teams to minimise exposure\n\n### Entrances and exits\n\nYou should:\n\n- stagger arrival and departure times\n- open more entrances and exits to the site\n- use screens in reception areas\n- mark a one-way flow where possible\n- provide hand washing facilities or hand sanitiser\n- provide more parking\n- provide facilities to help people cycle, run or walk to work, for example bike racks\n- make sure people touch things as little as possible, for example deactivate turnstyles and keypads\n- make sure it's safe to queue and not in the way of traffic (for example, you can route the queues behind permanent physical structures such as street furniture, bike racks or bollards, or put up barriers)\n\n### Moving around the site\n\nYou should:\n\n- close off areas that are not essential\n- reduce the number of people using lifts\n- put up signs to use stairs instead of lifts whenever possible\n- keep workstations 2 meters apart where possible\n- avoid sharing workstations, for example by assigning employees to one role\n- avoid people passing objects, for example by having drop-off stations\n- have a dedicated space for each team (you might have to change the layout of your site)\n- ask people to store personal items in lockers if possible\n- control the use of corridors, lifts and similar areas, for example with markings on the floor\n- make sure transport around the site is not crowded and drivers are protected\n- have 2 meter floor markings where people queue, for example toilets, changing rooms and other common areas\n- stagger break times and, if possible, have breaks outdoors\n- use freed up space from people working remotely to create break areas\n- arrange seating in break areas 2 meters apart\n- provide packaged meals instead of opening the canteen" + "parent": "social_distancing", + "description": "## How to ensure social distancing on site\n\nYou should always:\n\n- stay 2 metres apart from other employees and customers (or 1 metre with risk mitigation where 2 metres is not viable)\n- wash hands and clean surfaces more regularly\n- put up signs and use floor tape to remind people to keep social distance\n- keep the number of employees on site to a minimum\n- wash your hands and clothes after helping someone in an emergency\n- make sure you have enough appropriately trained staff to keep people safe (for example, having dedicated staff to encourage social distancing or to manage security)\n- limit access to the kitchen\n- limit contact between the kitchen workers and other employees (also when on breaks)\n- have screens between equipment in larger kitchens\n- have one person at a time getting things from the pantry, fridge and freezer\n- minimise contact with other employees when handing over food\n- ask employees to change into work uniforms on site (providing changing areas where social distancing is possible)\n- wash staff uniforms on site where possible and not let employees take them home\n- keep the activity time as short as possible\n- space out client chairs and workstations, and place screens or barriers to separate customers\n- advise workers to wear visors when working within 2 metres of clients\n- move seating in waiting areas to encourage social distancing\n- work side by side or back-to-back rather than face-to-face\n- have fixed teams to minimise exposure\n- provide training for workers on new ways of working\n\nWhere you cannot stay 2 metres apart (or 1 metre with risk mitigation where 2 metres is not viable) you should:\n\n- only work together up to 15 minutes at a time\n- use screens and barriers to separate people where possible\n- work side by side or back-to-back rather than face-to-face\n- have fixed teams to minimise exposure\n\n### Entrances and exits\n\nYou should:\n\n- stagger arrival and departure times\n- open more entrances and exits to the site\n- use screens in reception areas\n- mark a one-way flow where possible\n- provide hand washing facilities or hand sanitiser\n- provide more parking\n- provide facilities to help people cycle, run or walk to work, for example bike racks\n- make sure it's safe to queue and not in the way of traffic (for example, you can route the queues behind permanent physical structures such as street furniture, bike racks or bollards, or put up barriers)\n\n### Moving around the site\n\nYou should:\n\n- close off areas that are not essential\n- put up signs to use stairs instead of lifts whenever possible, while keeping access to lifts for disabled people\n- review layouts and processes to allow employees to work further apart from each other, for example by assigning employees to specific areas of the restaurant or sections of the bar or counter\n- ask people to store personal items in lockers if possible\n- control the use of corridors, lifts and similar areas, for example with markings on the floor\n- have floor markings where people queue, for example toilets\n- stagger break times and, if possible, have breaks outdoors\n- arrange seating in break areas 2 metres apart (or 1 metre with risk mitigation)" }, { "id": "construction_social_distancing", - "title": "Construction and outdoor work", - "description": "## Construction and outdoor work: social distancing\n\nYou should:\n\n- plan how people access the site and ‘areas of safety’ points to make sure they can stay 2 meters apart\n- keep the number of people to a minimum for site inductions and have them outdoors where possible" + "parent": "social_distancing", + "description": "### Construction and outdoor work\n\nYou should:\n\n- plan how people access the site and ‘areas of safety’ points to make sure they can stay 2 meters apart\n- keep the number of people to a minimum for site inductions and have them outdoors where possible" }, { "id": "labs_social_distancing", - "title": "Labs and research facilities", - "description": "## Labs and research facilities: social distancing\n\nYou should:\n\n- have separate entrances and exits for people working in high-risk areas, for example mechanical test sites and wet labs\n- ask employees to change into lab clothing and equipment on site and not take it home (provide changing areas where social distancing is possible)\n- wash lab clothing and equipment like goggles instead of employees doing this at home\n- make sure the smallest possible number of people share equipment and workstations\n- put up screens where you cannot put workstations 2 meters apart\n- reduce the number of people using a lab at one time, for example by booking it\n- limit the number of people handling equipment\n- make sure air filters in high-risk areas are installed and maintained to reduce the risk from airborne particles" + "parent": "social_distancing", + "description": "### Labs and research facilities\n\nYou should:\n\n- have separate entrances and exits for people working in high-risk areas, for example mechanical test sites and wet labs\n- ask employees to change into lab clothing and equipment on site and not take it home (provide changing areas where social distancing is possible)\n- wash lab clothing and equipment like goggles instead of employees doing this at home\n- make sure the smallest possible number of people share equipment and workstations\n- put up screens where you cannot put workstations 2 meters apart\n- reduce the number of people using a lab at one time, for example by booking it\n- limit the number of people handling equipment\n- make sure air filters in high-risk areas are installed and maintained to reduce the risk from airborne particles" }, { "id": "offices_social_distancing", - "title": "Offices and contact centres", - "description": "## Offices and contact centres: social distancing\n\nYou should:\n\n- avoid hotdesking as much as possible\n- sanitise workstations between occupants where people share\n- rearrange desks to avoid face-to-face working" + "parent": "social_distancing", + "description": "### Offices and contact centres\n\nYou should:\n\n- avoid hotdesking as much as possible\n- sanitise workstations between occupants where people share\n- rearrange desks to avoid face-to-face working" }, { "id": "home_social_distancing", - "title": "Working in other people’s homes", - "description": "## Working in other people’s homes: social distancing\n\nTo minimise risk from travelling to the home you should:\n\n- regularly clean company vehicles used for transport\n- limit the number of passengers\n- match workers to nearby locations to limit any transport\n- allocate workers to the same teams and homes every day\n- make appointments online or over the phone\n\nAt the home you should:\n\n- wash your hands when you arrive and leave\n- ask for all doors in the home to be open so you do not have to touch handles\n- avoid busy spaces like corridors where possible\n- bring your own food to avoid going outside\n- not share things like pens and devices" + "parent": "social_distancing", + "description": "### Working in other people’s homes\n\nTo minimise risk from travelling to the home you should:\n\n- regularly clean company vehicles used for transport\n- limit the number of passengers\n- match workers to nearby locations to limit any transport\n- allocate workers to the same teams and homes every day\n- make appointments online or over the phone\n\nAt the home you should:\n\n- wash your hands when you arrive and leave\n- ask for all doors in the home to be open so you do not have to touch handles\n- avoid busy spaces like corridors where possible\n- bring your own food to avoid going outside\n- not share things like pens and devices" }, { - "id": "restaurants_social_distancing", - "title": "Restaurants with takeaway and delivery", - "description": "## Restaurants with takeaway and delivery: social distancing\n\n
\n !\n \n Warning\n Restaurants can only offer takeaway or delivery. All seated areas and bars must be closed.\n \n
\n\nAsk employees to change into work uniforms on site (providing changing areas where social distancing is possible). You should wash their uniforms on site and not let employees take them home.\n\nWhen preparing food you need to:\n\n- limit access to kitchen\n- limit contact between kitchen workers and other employees (also when on breaks)\n- put people on shifts\n- move equipment further apart where possible\n- have screens between equipment in lager kitchens\n- have floor markings to work 2 meters apart\n- have one person at a time getting things from pantry, fridge and freezer\n- minimise contact with other employees when handing over food" + "id": "hospitality_social_distancing", + "parent": "social_distancing", + "description": "### Restaurants with takeaway and delivery\n\nYou should:\n\n- encourage customers to order online or over the phone\n- minimise contact between kitchen employees and front-of-house or delivery drivers by arranging drop-off and pick up points\n- set out floor markings and signs to encourage takeaway customers and delivery drivers to maintain social distancing (see government guidance on food safety for food delivery)" }, { "id": "shops_social_distancing", - "title": "Shops and branches", - "description": "## Retail: social distancing\n\nYou should:\n\n- use 2 meter floor markings outside the shop to organise queues\n- have a one-way flow through the shop where possible\n- minimise contact when customers are paying, for example by using contactless\n- think about how to display promotional materials to allow employees and customers to stay 2 meters apart\n- encourage employees to stay on site during the day - if they go out, for example for lunch, they should social distance" + "parent": "social_distancing", + "description": "### Retail\n\nYou should:\n\n- use 2 meter floor markings outside the shop to organise queues\n- have a one-way flow through the shop where possible\n- minimise contact when customers are paying, for example by using contactless\n- think about how to display promotional materials to allow employees and customers to stay 2 meters apart\n- encourage employees to stay on site during the day - if they go out, for example for lunch, they should social distance" }, { "id": "vehicle_social_distancing", - "title": "Using vehicles", - "description": "## Using vehicles: social distancing\n\nYou should: \n\n- leave room in the vehicle, for example leave seats free in minibuses\n- assign the same workers to the same routes and roles\n- reduce the number of workers at depots and distribution centres where possible\n- have collection slots for picking up goods\n- load vehicles without contact with the driver\n- avoid having 2 people for deliveries, for example by delaying bigger orders, or have fixed pairs if this is not possible" + "parent": "social_distancing", + "description": "### Using vehicles\n\nYou should: \n\n- leave room in the vehicle, for example leave seats free in minibuses\n- assign the same workers to the same routes and roles\n- reduce the number of workers at depots and distribution centres where possible\n- have collection slots for picking up goods\n- load vehicles without contact with the driver\n- avoid having 2 people for deliveries, for example by delaying bigger orders, or have fixed pairs if this is not possible" }, { "id": "cleaning", - "title": "Cleaning", - "description": "## Cleaning\n\n
\n !\n \n WarningIf someone has symptoms follow the specific instructions for cleaning after a case of COVID-19.\n \n
\n\nTo minimise the risk of the virus spreading you should:\n\n- clean the site before you reopen\n- clean work areas, surfaces and equipment frequently between use with your usual cleaning products\n- clean busy areas more often and more thoroughly\n- restrict the use of items that are touched often\n- provide more bins and empty them more often\n- clear workspaces and remove waste and belongings from the area at the end of a shift\n\n### Handwashing, toilets, changing rooms and showers\n\nYou should:\n\n- use signs and posters with instructions for employees to wash their hands for 20 seconds as often as possible, to avoid touching their faces and to catch coughs and sneezes in tissues\n- remind employees regularly to wash their hands, especially if they handle goods and merchandise\n- provide hand sanitiser throughout the site and in washrooms\n- provide handwashing facilities or hand sanitiser where people handle goods and merchandise\n- make sure toilets are kept clean at all times\n- provide paper towels or electric dryers\n- close changing rooms and showers, if you can\n\n> If you cannot close changing rooms and showers, keep them free of all personal items (such as clothes, towels and toiletries). Clean everything, including lockers, more often and thoroughly during and at the end of the day.\n\n### Handling goods, equipment, merchandise and vehicles\n\nThere may be a risk of the virus coming into the workplace through goods, merchandise or vehicles. To avoid this you should:\n\n- make sure workers handling goods and merchandise know to wash their hands more often\n- provide more handwashing facility if possible and hand sanitiser, if not\n- have a process for cleaning goods and merchandise coming into the workplace or onsite\n- regularly clean any vehicles that workers take home\n- clean things like reusable delivery boxes regularly" + "parent": "cleaning", + "description": "## Cleaning\n\n
\n !\n \n WarningIf someone has symptoms follow the specific instructions for cleaning after a case of COVID-19.\n \n
\n\nTo minimise the risk of the virus spreading you should:\n\n- clean the site before you reopen\n- clean work areas, surfaces and equipment frequently between use with your usual cleaning products\n- clean busy areas more often and more thoroughly\n- restrict the use of items that are touched often\n- provide more bins and empty them more often\n- clear workspaces and remove waste and belongings from the area at the end of a shift\n- use different gowns and towels for each client\n\n### Handwashing, toilets, changing rooms and showers\n\nYou should:\n\n- use signs and posters with instructions for employees to wash their hands for 20 seconds as often as possible, to avoid touching their faces and to catch coughs and sneezes in tissues\n- remind employees regularly to wash their hands, especially if they handle goods and merchandise\n- provide hand sanitiser throughout the site and in washrooms\n- provide handwashing facilities or hand sanitiser where people handle goods and merchandise\n- make sure toilets are kept clean at all times\n- provide paper towels or electric dryers\n- close changing rooms and showers, if you can\n\n> If you cannot close changing rooms and showers, keep them free of all personal items (such as clothes, towels and toiletries). Clean everything, including lockers, more often and thoroughly during and at the end of the day.\n\n### Handling goods, equipment, merchandise and vehicles\n\nThere may be a risk of the virus coming into the workplace through goods, merchandise or vehicles. To avoid this you should:\n\n- make sure workers handling goods and merchandise know to wash their hands more often\n- provide more handwashing facility if possible and hand sanitiser, if not\n- have a process for cleaning goods and merchandise coming into the workplace or onsite\n- regularly clean any vehicles that workers take home\n- clean things like reusable delivery boxes regularly\n- minimising client contact with testers" }, { "id": "construction_cleaning", - "title": "Construction and outdoor work: cleaning the workplace", - "description": "## Construction and outdoor work: cleaning the workplace\n\nWhen handling equipment you should:\n\n- sanitise all hand tools, controls, machinery and equipment after use\n- clean anything that's touched regularly, such as buckets, site equipment\n- clean the parts of shared equipment you touch after each use, for example tools and vehicles such as pallet trucks and forklift trucks\n- make sure you have adequate disposal arrangements WHAT IS THAT?\n- provide more handwashing facilities, such as pop-ups, particularly on a large site or if there are a lot of personnel on site\n\nWhen handling goods, merchandise and onsite vehicles you should:\n\n- clean goods and merchandise entering the site\n- regularly clean vehicles, for example pallet trucks and forklift trucks" + "parent": "cleaning", + "description": "### Construction and outdoor work\n\nWhen handling equipment you should:\n\n- sanitise all hand tools, controls, machinery and equipment after use\n- clean anything that's touched regularly, such as buckets, site equipment\n- clean the parts of shared equipment you touch after each use, for example tools and vehicles such as pallet trucks and forklift trucks\n- make sure you have adequate disposal arrangements WHAT IS THAT?\n- provide more handwashing facilities, such as pop-ups, particularly on a large site or if there are a lot of personnel on site\n\nWhen handling goods, merchandise and onsite vehicles you should:\n\n- clean goods and merchandise entering the site\n- regularly clean vehicles, for example pallet trucks and forklift trucks" }, { "id": "factories_cleaning", - "title": "Factories: cleaning the workplace", - "description": "## Factories: cleaning the workplace\n\nBefore you reopen you should:\n\n- check if you need to service or adjust ventilation systems, for example they shouldn’t automatically reduce ventilation when there are fewer people on site\n- get advice from your heating ventilation and air conditioning (HVAC) engineer if your systems serve several buildings and you’re not sure if they need adjusting\n\nPositive pressure systems can operate as normal.\n\nOnce you’re open you should:\n\n- frequently clean objects and surfaces that are touched regularly, such as door handles, pump handles and printers\n- clean parts of shared equipment that you touch after each use, such as tools and vehicles, for example pallet trucks, forklift trucks\n- clean goods and vehicles that come on to the site\n- take special care when cleaning portable toilets" + "parent": "cleaning", + "description": "### Factories\n\nBefore you reopen you should:\n\n- check if you need to service or adjust ventilation systems, for example they shouldn’t automatically reduce ventilation when there are fewer people on site\n- get advice from your heating ventilation and air conditioning (HVAC) engineer if your systems serve several buildings and you’re not sure if they need adjusting\n\nPositive pressure systems can operate as normal.\n\nOnce you’re open you should:\n\n- frequently clean objects and surfaces that are touched regularly, such as door handles, pump handles and printers\n- clean parts of shared equipment that you touch after each use, such as tools and vehicles, for example pallet trucks, forklift trucks\n- clean goods and vehicles that come on to the site\n- take special care when cleaning portable toilets" }, { "id": "labs_cleaning", - "title": "Labs and research facilities: cleaning the workplace", - "description": "## Labs and research facilities: cleaning the workplace\n\nBefore you reopen you should:\n\n- check if you need to service or adjust ventilation systems, for example they shouldn’t automatically reduce ventilation when there are fewer people on site\n- get advice from your heating ventilation and air conditioning (HVAC) engineer if your systems serve several buildings and you’re not sure if they need adjusting\n- restart and test specialist equipment that’s been unused for longer than usual\n\nPositive pressure systems and extractors can operate as normal.\n\nOnce you’re open you should:\n\n- regularly clean objects and surfaces that are touched often, such as door handles and testing surfaces\n- clean the parts you touch of any shared equipment after each use\n- work out how to clean expensive equipment that cannot be washed down and design protection around machines and equipment\n- make sure you have adequate disposal arrangements\n- restrict non-business deliveries, for example personal deliveries to workers to cut the risk of the virus coming into the workplace." + "parent": "cleaning", + "description": "### Labs and research facilities\n\nBefore you reopen you should:\n\n- check if you need to service or adjust ventilation systems, for example they shouldn’t automatically reduce ventilation when there are fewer people on site\n- get advice from your heating ventilation and air conditioning (HVAC) engineer if your systems serve several buildings and you’re not sure if they need adjusting\n- restart and test specialist equipment that’s been unused for longer than usual\n\nPositive pressure systems and extractors can operate as normal.\n\nOnce you’re open you should:\n\n- regularly clean objects and surfaces that are touched often, such as door handles and testing surfaces\n- clean the parts you touch of any shared equipment after each use\n- work out how to clean expensive equipment that cannot be washed down and design protection around machines and equipment\n- make sure you have adequate disposal arrangements\n- restrict non-business deliveries, for example personal deliveries to workers to cut the risk of the virus coming into the workplace." }, { "id": "offices_cleaning", - "title": "Offices: cleaning the workplace", - "description": "## Offices: cleaning the workplace\n\nBefore you reopen you should:\n\n- check if you need to service or adjust ventilation systems, for example they shouldn’t automatically reduce ventilation when there are fewer people on site\n- get advice from your heating ventilation and air conditioning (HVAC) engineer if your systems serve several buildings and you’re not sure if they need adjusting\n- open windows and doors to get as much ventilation as possible\n\nOnce you’re open you should:\n\n- frequently clean objects and surfaces that are touched regularly\n- limit or restrict the use of ‘high-touch’ items such as printers or whiteboards\n- restrict non-business deliveries, for example personal deliveries to workers" + "parent": "cleaning", + "description": "### Offices\n\nBefore you reopen you should:\n\n- check if you need to service or adjust ventilation systems, for example they shouldn’t automatically reduce ventilation when there are fewer people on site\n- get advice from your heating ventilation and air conditioning (HVAC) engineer if your systems serve several buildings and you’re not sure if they need adjusting\n- open windows and doors to get as much ventilation as possible\n\nOnce you’re open you should:\n\n- frequently clean objects and surfaces that are touched regularly\n- limit or restrict the use of ‘high-touch’ items such as printers or whiteboards\n- restrict non-business deliveries, for example personal deliveries to workers" }, { "id": "home_cleaning", - "title": "Other people’s homes: cleaning the work area", - "description": "## Other people’s homes: cleaning the work area\n\nIf you work in people’s homes you need to minimise the risk of passing infection on to other people.\n\nYou should:\n\n- wash your hands more often than usual for 20 seconds using soap and hot water, particularly after coughing, sneezing or blowing your nose\n- cover your mouth when you cough or sneeze with a tissue or sleeve – not your hands – and throw the tissue in the bin immediately and wash your hands\n- clean objects and surfaces that you touch regularly, using your usual cleaning products\n- carry hand sanitiser if there’s nowhere to wash your hands\n- follow hygiene measures when tools or supplies, such as building supplies, are delivered to a home\n- collect materials in bulk to reduce how often you visit shops to buy or collect materials\n- get rid of waste in bulk if possible\n- remove all waste and belongings at the end of a job and arrange with the householder how to safely dispose of the waste." + "parent": "cleaning", + "description": "### Other people’s homes: cleaning the work area\n\nIf you work in people’s homes you need to minimise the risk of passing infection on to other people.\n\nYou should:\n\n- wash your hands more often than usual for 20 seconds using soap and hot water, particularly after coughing, sneezing or blowing your nose\n- cover your mouth when you cough or sneeze with a tissue or sleeve – not your hands – and throw the tissue in the bin immediately and wash your hands\n- clean objects and surfaces that you touch regularly, using your usual cleaning products\n- carry hand sanitiser if there’s nowhere to wash your hands\n- follow hygiene measures when tools or supplies, such as building supplies, are delivered to a home\n- collect materials in bulk to reduce how often you visit shops to buy or collect materials\n- get rid of waste in bulk if possible\n- remove all waste and belongings at the end of a job and arrange with the householder how to safely dispose of the waste." }, { - "id": "restaurants_cleaning", - "title": "Restaurants with takeaway and delivery: cleaning the workplace", - "description": "## Restaurants with takeaway and delivery: cleaning the workplace\n\n> You should follow [government guidance on cleaning food preparation and service areas](/government/publications/covid-19-guidance-for-food-businesses/guidance-for-food-businesses-on-coronavirus-covid-19) at all times.\n\nBefore you reopen:\n\n- check if you need to service or adjust ventilation systems, for example they shouldn’t automatically reduce ventilation when there are fewer people on site\n- get advice from your heating ventilation and air conditioning (HVAC) engineer if your systems serve several buildings and you’re not sure if they need adjusting\n- open windows and doors to get as much ventilation as possible\n\nOnce you're open you should:\n\n- wedge doors open, where appropriate, to reduce touchpoints (not fire doors)\n- clean laminated menus or dispose of paper menus after each use\n- provide only disposable condiments or clean non-disposable condiment containers after each use\n- take special care when cleaning any portable toilets\n\nWhen cleaning kitchens or cafes you should:\n\n- ask workers to wash their hands before handling plates and takeaway boxes and regularly throughout the day\n- keep your kitchen area as clean as possible - follow [government guidance on cleaning food preparation and service areas](/government/publications/covid-19-guidance-for-food-businesses/guidance-for-food-businesses-on-coronavirus-covid-19)\n- have bins for collecting used towels and employees overalls\n- clean the parts of shared equipment you touch after each use\n- handle laundry in a way that prevents contaminating surrounding surfaces, raising dust or dispersing the virus" + "id": "hospitality_cleaning", + "parent": "cleaning", + "description": "### Restaurants, pubs, bars and takeaway services\n\n> You should follow [government guidance on cleaning food preparation and service areas](/government/publications/covid-19-guidance-for-food-businesses/guidance-for-food-businesses-on-coronavirus-covid-19) at all times.\n\nBefore you reopen:\n\n- check if you need to service or adjust ventilation systems, for example they shouldn’t automatically reduce ventilation when there are fewer people on site\n- get advice from your heating ventilation and air conditioning (HVAC) engineer if your systems serve several buildings and you’re not sure if they need adjusting\n- open windows and doors to get as much ventilation as possible\n\nOnce you're open you should:\n\n- wedge doors open, where appropriate, to reduce touchpoints (not fire doors)\n- clean laminated menus or dispose of paper menus after each use\n- provide only disposable condiments or clean non-disposable condiment containers after each use\n- take special care when cleaning any portable toilets\n\nWhen cleaning kitchens or cafes you should:\n\n- ask workers to wash their hands before handling plates and takeaway boxes and regularly throughout the day\n- keep your kitchen area as clean as possible - follow [government guidance on cleaning food preparation and service areas](/government/publications/covid-19-guidance-for-food-businesses/guidance-for-food-businesses-on-coronavirus-covid-19)\n- have bins for collecting used towels and employees overalls\n- clean the parts of shared equipment you touch after each use\n- handle laundry in a way that prevents contaminating surrounding surfaces, raising dust or dispersing the virus" }, { "id": "shops_cleaning", - "title": "Shops and branches: cleaning the workplace", - "description": "## Shops and branches: cleaning the workplace\n\nBefore you reopen you should:\n\n- check if you need to service or adjust ventilation systems, for example they shouldn’t automatically reduce ventilation when there are fewer people on site\n- get advice from your heating ventilation and air conditioning (HVAC) engineer if your systems serve several buildings and you’re not sure if they need adjusting\n\nOnce you’re open you should frequently clean objects and surfaces that are touched regularly, such as:\n\n- self-checkouts\n- trolleys\n- coffee machines\n- employees handheld devices\n\nYou need to make sure you have adequate disposal arrangements.\n\n### Customer fitting rooms\n\nYou should:\n\n- consider very carefully if you want to keep fitting rooms open\n- clean after each customer has used them\n- create procedures to manage clothes that have been tried on, for example delaying their return to the shop floor\n- limit contact between customers and employees during fitting, for example by suspending fitting help\n\n### Handling goods, merchandise and other materials\n\nYou should:\n\n- encourage more handwashing and either provide more handwashing facilities or, if that’s impractical, hand sanitiser\n- limit how much the customer handles merchandise, for example by using different methods of display, signs, or rotating ‘high-touch’ stock\n- set up picking-up and dropping-off points if possible, rather than passing goods hand-to-hand\n- set up ‘no-contact’ returns where customers can return goods to a designated area\n- try to do contactless refunds\n- keep returned goods separate from displayed goods and stock\n- give workers guidance on how they can safely help customers when selling large items" + "parent": "cleaning", + "description": "### Shops and branches\n\nBefore you reopen you should:\n\n- check if you need to service or adjust ventilation systems, for example they shouldn’t automatically reduce ventilation when there are fewer people on site\n- get advice from your heating ventilation and air conditioning (HVAC) engineer if your systems serve several buildings and you’re not sure if they need adjusting\n\nOnce you’re open you should frequently clean objects and surfaces that are touched regularly, such as:\n\n- self-checkouts\n- trolleys\n- coffee machines\n- employees handheld devices\n\nYou need to make sure you have adequate disposal arrangements.\n\n#### Customer fitting rooms\n\nYou should:\n\n- consider very carefully if you want to keep fitting rooms open\n- clean after each customer has used them\n- create procedures to manage clothes that have been tried on, for example delaying their return to the shop floor\n- limit contact between customers and employees during fitting, for example by suspending fitting help\n\n#### Handling goods, merchandise and other materials\n\nYou should:\n\n- encourage more handwashing and either provide more handwashing facilities or, if that’s impractical, hand sanitiser\n- limit how much the customer handles merchandise, for example by using different methods of display, signs, or rotating ‘high-touch’ stock\n- set up picking-up and dropping-off points if possible, rather than passing goods hand-to-hand\n- set up ‘no-contact’ returns where customers can return goods to a designated area\n- try to do contactless refunds\n- keep returned goods separate from displayed goods and stock\n- give workers guidance on how they can safely help customers when selling large items" }, { "id": "vehicle_cleaning", - "title": "Vehicles: cleaning the workplace", - "description": "## Vehicles: cleaning the workplace\n\nYou should:\n\n- encourage workers to wash their hands before getting in their vehicles\n- keep enough hand sanitiser or wipes inside so that they can clean their hands after each delivery or drop off\n- make sure drivers can get to toilets during their journeys and when they arrive at their destinations, for example use prior booking in" + "parent": "cleaning", + "description": "### Vehicles\n\nYou should:\n\n- encourage workers to wash their hands before getting in their vehicles\n- keep enough hand sanitiser or wipes inside so that they can clean their hands after each delivery or drop off\n- make sure drivers can get to toilets during their journeys and when they arrive at their destinations, for example use prior booking in" }, { "id": "visitors", - "title": "Protecting customers, visitors and contractors on site", - "description": "## Protecting customers, visitors and contractors on site\n\nTo manage the number of people on site you should:\n\n- explain social distancing when visitors arrive (you can also use signs)\n- limit the number of visitors or customers at any one time so people can social distance\n- get contractors to work from home unless it’s essential for them to be on site\n- keep contact with contractors to a minimum\n- keep a record of visitors if you can\n- put up signs to stay 2 meters apart\n- have 2 meter floor markings for queues\n- make sure it's safe to queue and not in the way of traffic (for example, you can route the queues behind permanent physical structures such as street furniture, bike racks or bollards, or put up barriers)" + "parent": "visitors", + "description": "## Protecting customers and visitors on site\n\nYou should:\n\n- work out the maximum number of customers that can reasonably follow social distancing guidelines (where they can stay 2 metres apart from other customers or 1 metre with risk mitigation where 2 metres is not viable)\n- inform customers and visitors of guidance about visiting the premises before they arrive (for example, by providing information on your website, booking forms, or over the phone)\n- use signs and provide clear information to your customers and visitors when they arrive\n- encourage customers to use hand sanitiser or handwashing facilities when they enter the premises\n- remind customers accompanied by children that they are responsible for supervising them at all times\n- adjust indoor and outdoor seating and tables to maintain social distancing guidelines\n- ensure that customers of the same household or support bubble can be seated together indoors\n- ensure that customers of up to two households or support bubbles can be seated together indoors with social distancing\n- ensure that customers of the same households or support bubble can be seated or stood together outdoors\n- ensure that customers of up to two households or support bubbles or a group of six people from any number of households can be seated or stood together outside with social distancing\n- work 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\n- work with neighbouring businesses and local authorities to provide additional parking or facilities such as bike-racks, where possible, to help customers avoid using public transport\n- reduce the need for customers to queue, but where this is unavoidable, discourage customers from queueing indoors and use outside spaces for queueing where available and safe (for example, using car parks and existing outdoor services areas)\n- manage queues to ensure they do not cause a risk to individuals, other businesses or additional security risks\n- consider the needs of people’s protected characteristics, (such as age or disability when modifying the premise)\n- when booking an appointment for a close contact service, ask the client if they can attend on their own where possible\n- encourage clients to arrive at their appointment time and not too early or late to avoid congestion\n- ask clients screening questions before their appointment for close contact services (if they have a new continuous cough, a high temperature, or loss of smell or taste they should reschedule their appointment)" }, { "id": "meetings", - "title": "Keeping safe in meetings", - "description": "## Keeping safe in meetings\n\nYou should:\n\n- only have meetings in person if you cannot meet remotely\n- stay 2 meters apart in meetings\n- use signs on the floor to help people stay 2 meters apart\n- have meetings outdoors or in ventilated rooms\n- not share objects like pens\n- have hand sanitiser in meeting rooms" + "parent": "meetings", + "description": "## Keeping safe in meetings\n\nYou should:\n\n- only have meetings in person if you cannot meet remotely\n- stay 2 metres apart (or 1 metre with risk mitigation where 2 metres is not viable)\n- use signs on the floor to help people maintain social distancing\n- have meetings outdoors or in ventilated rooms\n- not share objects like pens\n- have hand sanitiser in meeting rooms" }, { "id": "travel", - "title": "Keeping employees safe when they travel for work", + "parent": "travel", "description": "## Keeping employees safe when they travel for work\n\nYou should:\n\n- only travel for essential work\n- have fixed groups of people travelling so that any contact happens between the same people\n- clean company vehicles between shifts\n- make sure accommodation meets social distancing guidelines\n- keep a log of who is staying where" }, { "id": "goods", - "title": "Sending and receiving goods safely", + "parent": "goods", "description": "## Receiving and sending goods safely\n\nYou should:\n\n- minimise contact at drop-off and collection\n- minimise contact when people pay for or exchange things, for example by using contactless and electronically signed documents\n- minimise contact at security, yard and warehouse\n- minimise the frequency of deliveries, for example by ordering larger amounts at a time\n- have single workers load or unload vehicles if it’s safe to do so\n- have fixed pairs or teams where you need more than 1 person for loading\n- encourage drivers to stay in the vehicle where it’s safe" } ] diff --git a/app/data/questions.json b/app/data/questions.json index 0a1e1cf..3f3e696 100644 --- a/app/data/questions.json +++ b/app/data/questions.json @@ -37,10 +37,14 @@ "text": "Offices, contact centres, operation rooms" }, { - "value": "restaurants", - "text": "Restaurants with takeaway and delivery", + "value": "hospitality", + "text": "Restaurants, pubs, bars and takeaway services" + }, + { + "value": "close_contact", + "text": "Close contact services", "hint": { - "text": "For example, restaurants and pubs operating as takeaways, bars, cafes, food to go, food delivery, catering businesses" + "text": "For example, hairdressers, barbershops, tattoo parlours, spas, sports, massage therapy and tailors" } }, { @@ -91,7 +95,7 @@ "name": "answers[visitors]", "position": 3, "label": { - "text": "Do you have customers, visitors or contractors on site?" + "text": "Do you have customers or visitors on site?" }, "type": "single", "items": [ diff --git a/app/models/rules.js b/app/models/rules.js index 23a993c..bab14a8 100644 --- a/app/models/rules.js +++ b/app/models/rules.js @@ -64,8 +64,8 @@ exports.find = function(answers) { if (answers['sectors'] !== undefined) { - if (answers['sectors'].indexOf('restaurants') !== -1) { - outcomes.push('restaurants_social_distancing'); + if (answers['sectors'].indexOf('hospitality') !== -1) { + outcomes.push('hospitality_social_distancing'); } } @@ -130,8 +130,8 @@ exports.find = function(answers) { if (answers['sectors'] !== undefined) { - if (answers['sectors'].indexOf('restaurants') !== -1) { - outcomes.push('restaurants_cleaning'); + if (answers['sectors'].indexOf('hospitality') !== -1) { + outcomes.push('hospitality_cleaning'); } } diff --git a/app/views/results.html b/app/views/results.html index 806ac4e..7e466d2 100644 --- a/app/views/results.html +++ b/app/views/results.html @@ -27,17 +27,54 @@

You should also consider the security implications of any decisions and control measures you intend to put in place, as any revisions could present new or altered security risks that may require mitigation.

+ {%- if "close_contact" in data['answers']['sectors'] %} + +

Close contact services include:

+ + + +

This guidance is also designed for those who provide mobile close contact services from their homes and in other people’s homes, those in retail environments and the arts, as well as those studying hair and beauty in vocational training environments.

+ +

Dress fitters, tailors and fashion designers were permitted to reopen in line with non-essential retail on 15 June 2020.

+ +

Hairdressers and barbershops will be permitted to reopen for services that relate to cutting or treating hair on the head only from 4 July 2020.

+ +

The other services outlined above will remain closed until further notice subject to the 5 tests, but this guidance will help you prepare for reopening.

+ + {% endif -%} +
{%- for outcome in outcomes %} + {%- if outcome.id in rules %} + + {% if outcome.id == outcome.parent %} +
+ {% endif %} + {{ outcome.description | markdownToHtml | safe }} -
+ {% endif -%} + {% endfor -%}
+
+

More help with your risk assessment

Read the detailed guidance for your sector. This guidance can help you carry out your risk assessment to make sure you keep employees and other people on site safe when opening during coronavirus (COVID-19). diff --git a/package.json b/package.json index b3025ad..a592d45 100644 --- a/package.json +++ b/package.json @@ -28,7 +28,7 @@ "express-writer": "0.0.4", "fancy-log": "^1.3.3", "govuk-elements-sass": "^3.1.3", - "govuk-frontend": "^3.6.0", + "govuk-frontend": "^3.7.0", "govuk_frontend_toolkit": "^7.5.0", "govuk_template_jinja": "^0.24.1", "gulp": "^4.0.0", @@ -38,7 +38,7 @@ "keypather": "^3.0.0", "marked": "^0.8.2", "moment": "^2.24.0", - "notifications-node-client": "^4.1.0", + "notifications-node-client": "^4.8.0", "numeral": "^2.0.6", "nunjucks": "^3.2.1", "portscanner": "^2.1.1",