Risk Assessment for COVID-19 at The Lamp Restaurant: A Detailed Report

This report presents a COVID-19 risk assessment for The Lamp Restaurant, focusing on the safety of staff, customers, and suppliers amid the pandemic. The assessment details potential hazards, control measures, and actions required to mitigate risks, following guidelines from WHO and HSE. The report examines various aspects, including social distancing, hygiene practices, sanitization protocols, and the use of protective equipment. It emphasizes the importance of staff training, customer awareness, and regular monitoring to prevent the spread of the virus. The conclusion highlights the restaurant's adherence to safety guidelines and recommends continuous efforts to enhance safety measures, ensuring a safe environment for everyone. The report references various books and journals to support its findings and recommendations.

Covid-19 Risk
Assessment for The
Lamp Restaurant

Contents
Introduction......................................................................................................................................3
Main Body.......................................................................................................................................3
Risk Assessment.....................................................................................................................3
Conclusion.......................................................................................................................................8
References......................................................................................................................................10

Introduction
Present Risk Assessment is specifically based on risks that hospitality service organisations like
restaurants, hotels and many more are dealing with Novel Coronavirus. (COVID-19). including
this, the particular restaurant that has been taken into consideration in present report is The Lamp
Restaurant, which was launched by Mohammad Ali. This restaurant has kept its focus on full
safety concerns for visitors, workers and others in relation with outbreak of COVID-19.
Main Body
Risk Assessment
What are
the
hazards?
Who might
be harmed
and how?
Controls What
further
action do
you need to
consider to
control the
risks?
Who
needs to
carry out
the
action?
When is
the
action
needed
by?
Enclosed
spaces with
clusters of
people
sharing
drinks, food
which raise
transmissio
n related
risks of
COVID-19
(Congestion
). Enclosed
spaces
within a
Staff of The
Lamp
Restaurant,
Customers,
Visitors,
Contractors
, Cab
Drivers,
Food
suppliers
and
Cleaners.
Following the guidelines
of social distancing like
keeping distance of
approximately 2 hand
distance at The Lamp
Restaurant and
specifically sanitizing all
the tables and chair of the
restaurant in every 30
minutes (Simmons and et.
al., 2020). In present
context, The Lamp
Restaurant is already
following the guidelines
presented by WHO and
Checking
all the
CCTV
cameras and
wherever
the
violation
that is
taking place
within The
Lamp
Restaurant
Keeping
signs on
every single
Managers
and staff
of the
lamp
restaurant
and
effectivel
y take
decisions
by their
own in
order to
keep
following
the
Every
five or
six days
a week
when
restauran
t opens
and
delivers
services
to the
targeted
customer
.

restaurant
would
easily help
coronavirus
to spread
because of
the close
contacts.
HSE in order to manage
the risk of continuous
spread of COVID-19
within the restaurant
(Morawska and et. al.,
2020).
Primarily it is important
for the lamp restaurant to
deliver every single
information about safety,
sanitization on every
single table, on doors and
even in the facility areas
as well. in present context,
the manager of of the
lamp restaurant would
effectively ask its staff
members to keep on
checking if all the
measures are specifically
being followed by
customers or not
(Simmons and et. al.,
2020).
wall of the
restaurant
which is
showing
that how
important it
is to keep
social
distancing
from each
other and
how
negatively it
can impact
on their on
and off
family
members'
health
conditions.
Deliver
right
information
like any
individual
can ask the
other person
to make
social
distance
without any
guidelines
of both
HSE and
WHO.

sort of
concern.
Prohibiting
the area
where
social
distancing
is not
possible for
allowing
just a few
individuals
to the
particular
place.
Spread of
COVID-19
due to not
washing
hands in
rightful
manners for
a particular
timeframe.
Workers,
Customers,
Contractors
, Drivers
coming to
The Lamp
Restaurant,
Drivers
going out
for business
and
Visitors.
It is pretty much needed
for the lamp restaurant to
follow guidance given by
HSE about hygiene,
cleaning and hand
sanitizing. It will be also
needed by the managers of
the lamp restaurant to
focus on decision making
process like how many
wash stations are required
by them to build at the
restaurant considering a
particular risk analysis
(Nadeem and et. al. 2020).
In present context, if it is
Display
posters of
how
important it
is to wash
hands in an
appropriate
way for
showing the
directions
of water
stations and
considering
the
information
like the
This
action is
required
to be
followed
by all the
individual
s weather
the person
is a
worker of
the lamp
restaurant
or visited
the
restaurant
This is
the
procedur
e which
is needed
by all the
members
of the
lamp
restauran
t along
with all
the
visitors
and
customer

talked about the lamp
restaurant then the staff
members of this restaurant
already covers their faces
with mask and use gloves
at the time of serving to
the customers which
reduce the chances of
spreading Corona Virus.
numbers of
water
stations at
workplace
is
something
that is
required to
be followed
by why the
managers of
the lamp
restaurant in
order to
provide
appropriate
services to
customers
in rightful
manner.
for eating
food or
drinking
beverages
along
with the
delivery
staff
members
as well
who
specificall
y delivers
the food
ordered
by
customers
through
online
channel.
s
including
drivers
as well.
Spread of
coronavirus
due to to
improper
sanitization
process
followed by
restaurants
for food
delivery
Employees
of the lamp
restaurant,
food
suppliers,
food
packaging
team and
customers
that has
ordered
The primal action that is
required to be taken by all
the restaurants is to
specifically ask all the
food delivery staff
members to follow
guidelines that has been
given by HSE and WHO.
Also it as much required
for managers to give hand
sanitizers, face shield,
Asking
drivers two
first face
their hands
and then we
are gloves,
face mask
and face
shield to
mostly all
the staff
Specifical
ly the
drivers
who are
delivering
food from
door to
door are
required
to follow
all the
this
action is
required
to be
followed
by food
delivery
man off
of the
lamp
restauran

food
through
online
channel.
gloves and so on. In
present context, it can be
said that food delivery
staff of the lamp
restaurant has already
given with all the
instructions and they have
given with mask, hand
sanitizers, face shield and
gloves. Also, the food is
specifically being
delivered on the doorstep
of customer’s house,
which specifically reduces
the chances of breaking of
guidelines of social
distancing and so on.
members
that are
working for
the
restaurant
(Rutynskyi
and
Kushniruk,
2020).
actions in
order to
keep
themselve
s safe
from
COVID-
19 and
keep
others
safe as
well.
t at the
time of
deliverin
g food at
doorstep
of
customer
s.
Getting
infected by
coronavirus
or making
the place as
a hotspot
due to to
not
sanitizing
the bar area
for
disinfecting
it in a short
period of
Workers,
Customers,
Contractors
, Drivers
coming to
The Lamp
Restaurant,
Drivers
going out
for business
and
Visitors.
It is required to control
spread of COVID-19 to
take different range of
initiatives like sanitizing
the particular area where
people mostly sets and
visits in a restaurant. It is
much needed because
sanitizing the particular
area may effectively help
in killing the virus or
disinfecting the particular
place as it will directly
reduce the chances of
Putting in
place
monitoring
and
supervision
to make
sure people
are
following
all the
measures
that has
been given
by HSE and
It is the
responsibi
lity of
managers
and board
of
directors
of the
restaurant
to ask ok
to follow
all the
rules and
regulation
The
action is
is
required
to be e
followed
bt all the
staff
members
in every
half an
hour
because
this will

time. getting infected by
COVID-19. In present
context, the lamp
restaurant is already
focusing disinfecting the
three bar areas where the
the sanitizing team of the
restaurant are
continuously sanitizing
the areas in every 30
minutes which reduce the
chances of individuals
getting infected by
COVID-19 (Ahmad,
Haroon and Hui, 2020).
Also, it can be said that
four face Shields are
specifically being given to
staff members that
specifically stays direct
contact with other
individuals like
customers, visitors,
workers, drivers coming
to the business drivers
going out of the business
and so on (Bouffanais and
Lim, 2020).
WHO.
Deliver
training to
staff
members
about how
they can
keep
themselves
secure and
safe from
getting
attacked by
COVID-19
and also so
how they
can save
others as
well
through
following
proper
instructions
and so on.
s and also
get
trained by
agencies
that are
specialise
d in
keeping
others
safe from
Coronavir
us.
reduce
the
chances
of others
to get
infected
by covid-
19 and
also it
will
reduce
the
chances
of
breaking
the chain
of
coronavir
us.
Considering the above risk analysis and the information which has been presented about the
lamp restaurant it can easily be said that this restaurant is effectively following all the guidelines
of WHO and HSE, but it is also necessary for team of this restaurant to take extra initiatives like

asking visitors and customers to keep on social distancing themselves even at the bar and also
ask others to sanitize their hands at the table as well where they are setting and disinfect all the
areas like Bar and so on.
Conclusion
With the help of above mentioned risk assessment, it can easily be said that the lamp restaurant
has already been following all the given guidelines by HSE and WHO. However, it will be e
required for the managers and staff of this restaurant to keep on spreading awareness their
customers about social distancing, sanitizing their hands for washing them with soap for
approximately 20 to 30 seconds delivering them information related to how they can reduce the
chances of spreading COVID-19 and so on.

References
Books and journals
Morawska, L. and et. al., 2020. How can airborne transmission of COVID-19 indoors be
minimised?. Environment international, 142, p.105832.
Rutynskyi, M. and Kushniruk, H., 2020. The impact of quarantine due to COVID-19 pandemic
on the tourism industry in Lviv (Ukraine). Problems and Perspectives in
Management, 18(2), p.194.
Ahmad, T., Haroon, M.B. and Hui, J., 2020. Coronavirus Disease 2019 (COVID-19) Pandemic
and economic impact. Pakistan journal of medical sciences, 36(COVID19-S4), p.S73.
Bouffanais, R. and Lim, S.S., 2020. Cities—Try to predict superspreading hotspots for COVID-
19.
Simmons, S. and et. al., 2020. Disinfection effect of pulsed xenon ultraviolet irradiation on
SARS-CoV-2 and implications for environmental risk of COVID-19
transmission. medRxiv.
Simmons, S. and et. al., 2020. Deactivation of SARS-CoV-2 with Pulsed Xenon Ultraviolet:
implications for environmental COVID-19 control. Infection Control & Hospital
Epidemiology, pp.1-19.
Nadeem, M.S. and et. al., 2020. Origin, potential therapeutic targets and treatment for
coronavirus disease (COVID-19). Pathogens, 9(4), p.307.