Learn how to make a COVID-19 Safety Plan
Business Tasmania partnered with WorkSafe Tasmania to host an online information session to help you navigate the process of developing your COVID-19 Safety Plan.
Update: As part of this information session we had lots of fantastic questions from you, which we have answered with the help of WorkSafe, and published on this page below the video. We would really encourage you to review those questions as they are sure to provide some helpful insights for you too.
Presented by Ken Nolan from WorkSafe Tasmania, Ken walks you through:
- why you need to have a COVID-19 Safety Plan
- where to find checklists, guidelines and plan templates
- tips and tricks to filling in the plan template or add to your existing workplace plan
- where to get help with writing your plan.
Questions and Answers
Should I keep working from home?
Reducing the amount of mixing and movement of people continues to be a strong safeguard against the spread of COVID-19 in Tasmania. Even while Tasmania starts to lift some restrictions, you are encouraged to continue to work from home if it works for you and your employer.
My employer has asked me to return to work – what am I permitted to do?
When you return to work it is important to maintain physical distancing and good hand and respiratory hygiene. You should stay home if you are unwell.
What is the two square metre rule, and how do I apply it?
The maximum number of people at a premises is limited by the floor space of the premises, under Stage 3 restrictions (12pm Friday 26 June 2020) as a minimum of two square meters of space is required for each attendee (this includes customers/clients and staff). This is known as the two square metre rule. The maximum number of people permitted at a premises is the smaller number of either: 1) The maximum number of people by reference to the relevant restriction on the number of people that can gather. 2) The maximum number of people for which there is two square metres of space per person. To apply the two square metre rule, measure the length, and the width of the floor space. Multiply the length by the width to calculate the area in square metres, and divide this by two. The final number is the maximum number of people permitted in the premises (up to the maximum gathering size). Where practicable, the business owner or operator, their staff, as well as attendees must maintain a distance of at least 1.5 metres from other people.
We cannot ensure that our staff are 1.5m apart in our small bar and kitchen space. A question on the Small Business Safety Plan asks if you can maintain that distance and if not, what changes you have made. What can we do other than ask staff to not touch each other, wash their hands regularly and not come to work if they are sick?
Where practicable, physical distancing continues to be important to prevent the spread of COVID-19. In your risk assessment consider adding controls such as (but not limited to) maintaining 1.5m distancing where practicable, frequent hand washing with soap and water or use of hand santiser - particularly after coughing or sneezing, if possible reduce use of shared equipment and frequently clean kitchen surfaces.