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Hospitality | COVID-19 Safety Plan

Safety Plan for pubs and clubs, small bars, cellar doors, breweries, distilleries, casinos, karaoke bars, restaurants, cafes, food courts and other food and drink premises, function centres, strip clubs, commercial vessels and party buses.

Effective 12 April 2021

How to complete the COVID-19 Safety Plan

Fill in your business details and select your business type.

Review each of the actions in the checklist under each section:

  • wellbeing of staff and customers
  • physical distancing
  • hygiene and cleaning
  • record keeping.

Agree to the action using the Agree button, or if an action does not apply to your premises, briefly describe why.

Once you complete the COVID-19 Safety Plan, a confirmation email will be sent to you with a copy of your plan attached as a PDF. 

To complete the COVID-19 Safety Plan offline, print a blank copy of the form using the print button.

Remember to keep a copy of your COVID-19 Safety Plan on your premises at all times.

Business details

If your business has multiple premises, complete a Safety Plan for each location. Provide contact details for the person responsible for the COVID-19 Safety Plan at each location.
Full name

Requirements for business

Exclude staff and customers who are unwell from the premises.
Provide staff with information and training on COVID-19, including when to get tested, physical distancing, wearing masks and cleaning. Train staff in the process of how to collect and store contact details of patrons.
Display conditions of entry including requirements to stay away if unwell and record keeping.
Other types of venues or facilities within the premises must complete COVID-19 Safety Plans where applicable. If contact details are captured electronically upon entry to the main premises on the relevant day, additional collection of contact details via electronic methods may not be required if there is no other public access to the sub-premises. However, additional contact details and time of entry must be captured where these sub-premises are indoor gyms, nightclubs, dine-in hospitality venues, pubs and bars.

Capacity must not exceed the greater of one person per 2 square metres of space in the premises, or 25 persons.

This does not include a vessel used for commercial tours for scuba diving, snorkelling or whale, dolphin or marine animal watching if there are 50 or fewer persons on the vessel.

Support 1.5m physical distancing where possible.
Avoid congestion of people in specific areas where possible.
Consider having strategies in place to manage gatherings that may occur outside the premises and in any designated smoking areas.

Adopt good hand hygiene practices. Have hand sanitiser at key points around the venue.
Ensure bathrooms are well stocked with hand soap and paper towels or hand dryers.
Clean frequently used indoor hard surface areas (including children’s play areas) at least daily with detergent/disinfectant. Clean frequently touched areas and surfaces several times per day, and clean tables, chairs and any table settings between each customer.
In indoor areas, increase natural ventilation by opening windows and doors where possible, and increase mechanical ventilation where possible by optimising air conditioning or other system settings (such as by maximising the intake of outside air and reducing or avoiding recirculation of air).

Keep an electronic record of the name, contact number and entry time for all staff, dine-in customers and contractors for a period of at least 28 days. Hospitality venues must use the NSW Government QR code system.
Processes must be in place to ensure that customers provide the required contact information, such as by checking customer phones for the green tick to confirm they have checked in. Electronic check-in systems, such as QR codes, should be clearly visible and accessible including at entrances to the premises.
Records must be provided as soon as possible, but within 4 hours, upon request from an authorised officer.
If a person is unable to provide contact details, for example due to age or language barriers, another person may provide contact details on their behalf. If there are unexpected circumstances which prevent the use of electronic methods to collect contact details (such as an internet outage), any paper records must be entered into an electronic format such as a spreadsheet within 12 hours.

Now that you have finished, send the plan as a PDF to the email address you provided.

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