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Honest Burgers COVID-19 Policy

Employees travelling to and from work
All employees have been provided guidance on how to safely travel to and from work. This can be found in “HONEST BURGER EMPLOYEE TRANSPORT & TRAVEL GUIDANCE”. This provides Guidance on how to plan journeys, what to take during the commute and recommendations during travel.
All employees have been provided with either face masks or face coverings, which are to be worn when travelling to and from work.
All employees have staggered start and finish times to eliminate congestion at entrances and exits to Honest Burger restaurants.

Critically vulnerable and extremely vulnerable individuals
It is mandatory that A COVID-19 Specific Visitor & Employee Health Questionnaire “Return to Work Health Check” is completed by all employees. The questionnaire establishes if any employees have any underlying health issues or conditions. Which could make them more susceptible to contracting COVID-19.
If any such health issue has been identified, alternative roles have been appointed where they cannot be affected by COVID-19 or they have not been allowed to return to work.

Daily Health Screening
Any employee or persons entering an Honest Burger restaurant or premises. undertake a “Daily health screening questionnaire” to establish if they are experiencing any Coronavirus symptoms. In addition, each premises has a thermometer to record employee or visitor’s temperature. If a temperature is recorded above 37.8°C or Coronavirus symptoms are identified, the person is not permitted access to the restaurant and will be asked to follow self-isolation guidance.

Face Coverings
Staff are required to wear face coverings when they are within any Honest Burger restaurant or premises.
Guests are expected to wear a face covering before entering the restaurant.
Exemptions to not wear a face covering is as follows:
– Children under the age of 11 (Public Health England does not recommend face coverings for children under the age of 3 for health and safety reasons)
– People who cannot put on, wear or remove a face covering because of a physical or mental illness or impairment, or disability.
– Where putting on, wearing or removing a face covering will cause you severe distress.
– If you are speaking to or providing assistance to someone who relies on lip reading, clear sound or facial expressions to communicate
– To avoid harm or injury, or the risk of harm or injury, to yourself or others ‒ including if it would negatively impact on your ability to exercise or participate in a strenuous activity.
– Police officers and other emergency workers, given that this may interfere with their ability to serve the public

There are also scenarios when you are permitted to remove a face covering:
– If asked by restaurant staff for age identification purposes including when buying age restricted products such as alcohol
– In order to take medication.
– When seated to eat or drink in a hospitality premise such as a pub, bar, restaurant or cafe. You must put a face covering back on once you finish eating or drinking.

Working in family groups
In order to decrease the number of employees working together. The restaurant has adopted working in family groups. Employees are not permitted to work outside their confirmed family group or work in other Honest Burger restaurants. If one team member becomes ill or shows signs of COVID-19, they must follow self-isolation guidelines. They will not be permitted to return to work without a negative test sample, from a GP or the NHS or following completion of the 10 day self isolation period. Co-workers will be permitted to work if they have no COVID-19 symptoms, unless NHS track and trace requests they self isolate.
Any new team brought into the restaurant and must undertake a full sanitisation of the site before re-opening.

Coronavirus testing
All employees have been provided guidance on COVID-19. This can be found on the “Coronavirus Testing Guidance” help sheet. If an employee has confirmed they have experienced any Coronavirus symptoms, the employee will not be permitted to return to work until a negative test sample can be supplied.

Site Specific COVID19 Risk Assessments
Every restaurant has had a site-specific risk assessment undertaken to identify risks and hazards from the Coronavirus. Measures have been put in place to either eliminate or decrease the likelihood of contracting COVID-19. The site-specific risk assessments are relayed to all employees who work within their designated restaurant, so they are aware of the safe methods of working required within the premises.

COVID-19 Site H&S Representatives
Each restaurant has elected a H&S representative to feedback on all issues relating COVID-19 and safe ways of working. These H&S representatives have been direct communication to the management team to raise any concerns, give feedback and confirm best practices. Daily discussions between the restaurant H&S representative and the management will take place. Feeding back any improvements on the site-specific risk assessment.
There is also an anonymous group “Honest Guardian” is available for employees to raise any concerns issues relating to COVID-19

Food Collection & Queuing Areas
Where the restaurant configuration allows, separate queues and food collection points will be provided for delivery drivers and customers. This will be detailed and confirmed in the restaurants site specific risk assessment.
Each food collection area and queue are marked with a safe social distance of 1m, via floor markings and signage. Employees have been trained not to enter the marked zone when guest or collection drivers are in the zone. Daily inspection of the condition of the designated area floor tape, to make sure it is still visible and in acceptable condition.
Dedicated FOH coordinators are in place to ensure that the handoff process can be managed without close face to face interaction.
Frequent cleaning of all food collection points and frequent touch points are to be undertaken.
In external queuing areas social distancing floor markers have been fitted at 1m intervals to decrease the chances of infection.
Clear customer and delivery drive guidance on socially distance guidance has been erected at queuing points.

Eat in Customer Family & Household Groups
In order to comply with UK government requirements, guests will only be allowed to dine on site with a maximum group of 6 people or up to 30 people when seated outside.
This will be communicated via visual poster/signage as they enter the premises.
Each individual diner who utilises eat-in facilities will be required to fill out a registry for track and trace purposes either via the NHS track and trace QR code or the ‘Walk in’ application.

Eat in Customer Rules/Guidance
A safety sign/poster will be displayed confirming customer guidance and usage of the restaurant. This will be displayed at the entrance before guests enter.
The guidance will confirm and recommend:
– Guests do not enter the restaurant if they have a high temperature. If they are displaying Coronavirus symptoms.
– All guests sanitise their hands before they enter or leave the restaurant
– They utilise the restaurant hand wash facilities.
– They dine with a maximum of 6 people or up to 30 people when seated outside.
– They comply with the social distancing guidance/rules of the restaurant.
– Adults who accompany children are responsible for supervising them at all times and that they should follow the restaurant social distancing guidelines.

Eat in Customer Events
The restaurant will not permit any live performance such as DJ or music promotion until informed by  the UK Government that this is permitted.

Eat In Customer Tracing Records
All guests that choose to utilise the eat in facilities of the restaurant, will be able to complete the “Walk In”registry. This will allow a temporary record to be held for 21 days. Which will be in place to assist any NHS Test and Trace requests. This can be completed in place of the NHS track and trace app.
When seated guest/guest will be able to scan a provided QR code on their table. Guests will then fill out the registry to provide the temporary record.
A NHS track and trace poster are QR code will also be displayed at each premises, so guests and staff can utilise the NHS track and trace application if required.

Eat In Restrictions
As licensed restaurants, guests must order alcohol from a table and be served at a table. Restaurants are permitted to sell alcohol on a takeaway basis provided it is not consumed on or adjacent to the restaurant premises.
Customers must eat and drink at a table in any premises selling food and drink on site.

Eat in Social Distancing
Each restaurant’s capacity has been reduced in order to provide guests a safe 1m social distance when dining. A seating plan has been designed with the 1m safe dining distance and a maximum capacity confirmed at each restaurant.
Guests will be recommended that they stay in their seats where possible.

Eat In Dining
Staff have been trained not to allow guests, public or delivery drivers to congregate in close proximity under awnings. In the event of bad weather.

Eat in Condiments
All condiments will be served in disposable containers and will be disposed of after each use. This is to mitigate a guest touch point.

Eat in Menu
In order to decrease chances of infection from table menus, they have been removed. A combination of showing guests wall mounted chalkboard menus, hand held menu boards and one use paper menus are to be used.
Paper menus will only be for singular use and be placed in the rubbish after each customer use.

Eat in glasses, cutlery & plates/dishes
All glasses, cutlery, plates/dishes are to be run through the restaurant’s glass washer or dishwasher at either the end of night of first thing in the morning.
All glasses, cutlery, dishes are to be washed after each use by staff or guests as per normal practices.

Customer Payment Methods
Contactless payments are in place, to eliminate risk of contaminated money/ debit/credit cards. The company website is updated stating only click and collect and delivery is available via contactless payment. To decrease the chance of guests incorrectly turning up to the restaurant to pay by cash or card.
Customers utilising the takeaway pick up service, will only be able to pay by contactless payment methods. To decrease the chance of guests incorrectly turning up to the restaurant to pay by cash or card.
Hand sanitisers and hand towels are placed by every restaurant food collection point. So that the guests or drivers can sanitise their hands before collecting orders.

In order to decrease face to face contact with employees, where possible contractors and suppliers are asked to attend out of hours when employees are not present.
If this cannot be done,  all contractors/suppliers must undertake a “Daily health-screening questionnaire on the before allowing access. If the health screening questionnaire highlights any underlying health issues, which makes COVID-19 contraction more susceptible. Access is denied to the contractor or delivery driver.
All contractors/suppliers must comply with guidance and rules set out in the site-specific risk assessments. All contractors/suppliers have also been supplied our “HONEST BURGER CONTRACTOR & SUPPLIER COVID-19 REQUIREMENTS” in advance of their attendance. Confirming our requirements before attending any restaurant/premises.

Completion of the “Daily health screening questionnaire” will allow employees, contractors, and delivery drivers history to be tracked for 21 days.

In & Outbound Goods
Each restaurant has a specific area of the restaurant where goods and supplies can be placed. Signage has been displayed to advise contractors/suppliers of this area. This is to allow goods to be cleaned before they enter the premises.
When unpacking goods, employees will wear an apron. The apron will then be placed in the laundry bag/section after use.
All fresh produce is to be washed before unpacking. Packaged goods are also to be wiped clean before storing.

Social Distancing
Where possible social distancing within the restaurant is observed. If safe social distancing distance of 1 metre plus cannot be achieved, appropriate personal protective equipment  has been supplied to employees.
Employees are to work in set working zones to decrease the chance of contracting or transmitting COVID-19.  These work zones are confirmed by floor marking and signage within the restaurant
The number of personnel working within kitchens has been kept to a minimum.
All kitchen staff have been provided with increased PPE. All personnel within the kitchen are recommended to wear PPE.
Face to face working has been eliminated where possible. The configuration of the kitchen allows side to side or back to back working.
All restaurants have been assessed to see if one-way traffic systems can be applied during work operations. Where possible this has been recorded on the site-specific risk assessments and clearly marked with signage and floor markings.
Potential pinch points and congestion such as staircases, walk-in fridges, dry stores etc. have been assessed and recorded on site specific risk assessments. If a safe social distance of 2m cannot be observed, only one person may use the staircase at a time. This requirement has been clearly marked with signage and floor markings.
Reducing the movement of non-essential trips has been relayed to all restaurant staff. All these activities are to be staggered and based on individual usage.

W.C. Facilities
All customer and staff toilets have been separated. In order to decrease potential pinch points. Staff will not be permitted to use guest toilets unless their site specific risk assessment allows for it.
A hand sanitiser point will be provided for guests and staff to use as they enter and leave the toilet facilities.
Signage has been displayed showing good hand washing technique and need to increase hand washing frequency.
Floor marking arrows have been displayed to confirm safe queuing distances when waiting for the toilet facilities.
Each toilet facility has been assessed to confirm the maximum occupancy level of each toilet.
The frequency of cleaning all toilet facilities has been increased. This has been added to the restaurant’s “Trail App”. So that the frequency and compliance can be recorded.

Radios & Phones
If work operations are split over different floors, employees will be provided radios/phones to communicate and coordinate movements around the restaurant. To decrease the chances of employees accidentally bumping into each and blind pinch points.

All doors have been assessed to see if they can be propped open to eliminate potential touch points. This will be recorded in the site-specific risk assessments of each restaurant. All doors fitted with keypad combination locks and to be left unlocked during work shifts, to eliminate a touch point. All doors and touch points on doors are to be cleaned daily.

H&S Signage
H&S safety signage, hand wash guidance, risk assessment have all been displayed on site. In order to reconfirm procedures to all that enter the restaurant and help users not to forget site procedures.

Staff Uniforms & Changing Facilities
All staff will wear separate clothes to those that they will be wearing inside the restaurant.
Once staff have washed their hands-on arrival, they are to walk to the staff room to change into work uniforms. All employees are provided with individual storage facilities for their personal clothes.
All kitchen staff are provided with a full Honest Burger uniform of T-shirt, trousers and hat. These are to be left on site and laundered daily. A laundry bag will be provided for all Kitchen clothes to be placed within at the end of each shift. The last person leaving the premises is then to remove and place the bag in the Inbound & Outbound goods zone.
Front of house staff have the option to wear either their own clothes or Honest Burger T-shirts. Clean clothes are to be worn on each shift.
Both kitchen staff and front of house staff are not to wear the clothes worn on the shift, when travelling to and from work.
Any clothes worn by front of house staff during the work shift must be placed in bag and taken home to be laundered.
Use of the staff/changing room is to be restricted on an individual basis and staggered use.
For clothing items which are not laundered by the company third party, staff have been recommended on washing clothes at 30°c after each shift. It is not recommended to wear the same personal clothes on day in a row without washing the clothes

Employees Meetings
External video conference or conference calls for is the preference for all meetings. All meetings are to be verbal to eliminate sharing of pens, paper and equipment.
If internal meetings are required between the restricted restaurant working group. Strict 1m social distancing between each member. There is sufficient space in the restaurant to enable such meetings.

Staff Breaks
All employees within an Honest Burger restaurant must take staggered breaks. The General Manager is responsible for confirming break times. A designated area of the restaurant will be demised for staff breaks. Signage is erected to confirm this area and employees must wash and sanitise hands before using the break area.

Sanitiser & Handwashing
Every entrance with a restaurant has a dedicated hand sanitising point, which has hand sanitisers and hand towels. Every person entering the restaurant is required to sanitise their hands. They are then required to immediately wash their hands in the nearest hand wash basin, which is detailed on the site-specific risk assessment.
Guests will also be offered hand sanitiser when they enter or leave a restaurant. They will also be recommended to utilise the restaurant hand wash facilities.
All food collection points also have a dedicated hand sanitising point, which has hand sanitisers and hand towels. This is to allow customers and delivery drivers to use if they so wish.
An increased hand wash policy is also in place for employees. Employees are to wash their hands every 20 minutes. An audible alarm has been provided in each restaurant which will sound every 20 minutes, to remind staff to wash their hands.
Guidance on how to wash your hands for 20 seconds has been printed and displayed next to all hand wash basins, to remind users of the correct hand wash procedure.

Increased cleaning operations and in place in all restaurants Frequent cleaning of work areas and equipment between uses is compulsory. Cleaning is undertaken with a cleaner capable of killing SARS-CoV-2.
A full clean down of the restaurant takes place at the beginning, midway  and the end of each shift.
Disinfectant, sanitisers and hand wash must have a virucidal claim and sanitisers should comply with EN14476. A non-alcohol hand sanitiser complying with EN12054 & EN1500.
Staff have been trained to not undertake cleaning by aggressive spraying with sanitiser or disinfectant bottles. To avoid and minimise the risk of spreading any virus. A soft spray or pouring technique has been relayed.
Cleaning of surfaces must include all commonly touched areas; kitchen worktops, tables, door handles, toilet doors, toilet flush handles, light switches, keyboards, any phones in use (team phones must be shut away during working time), delivery tablets, tills, all contact surfaces and kitchen utensils.  All Hard surfaces will be cleaned with a disposable cloth, first clean hard surfaces with warm soapy water. Surfaces are then to be disinfected. Paying particular attention to frequently touched areas and surfaces, such as bathrooms, grab-rails in corridors and stairwells and door handles.
Disposable cloths or blue roll and disposable mop heads, to clean all hard surfaces, floors, chairs, door handles and sanitary fittings. A combined detergent disinfectant solution at a dilution of 1,000 parts per million available chlorine must be used.
When arriving all employees with a mobile phone must clean their phones at the first sanitiser station. This includes taking any phone cover off and cleaning both phone and cover. The employees also have the option to have phones with them during shifts. In case they need to be contacted for emergencies. 

Emergency Procedures
In an emergency, for example,  a  fire  or  break-in,  people  do not  have  to stay 1m  apart  if  it  would  be  unsafe. Normal emergency procedures of the restaurant are to be followed. People involved in the provision of assistance to others should pay particular attention to sanitation measures immediately afterwards, including washing hands.
CPR should only be administered by a trained and certified first aider. It will be at the discretion of the first aide if they administer CPR to any guest of employees.
Staff have been made aware that Police and Local Authorities have the powers to enforce requirements in relation to social distancing. They may instruct customers to disperse, leave an area, issue fixed penalty notices or take further enforcement action.
Staff are aware that they may have to ask guests or staff to remove face coverings, if the police ask for identification purposes.