The Windmill Inn

covid-19 Policy

Last updated: (21/07/20)


The Windmill Inn ("us", "we", or "our") operates (the "Site"). This page informs you of our policies regarding COVID-19 and procedure put in place in line with Government advice to protect the health and Safety of our customers and staff.


In line with Government advice the risk assessments for The Windmill Inn are being reviewed weekly to ensure the risks of COVID-19 are being considered and acted upon. Impacts on existing food safety management systems are under constant review.

Staff have been made fully aware that they must be fit for work at all times and must not be suffering from, or carrying, an illness or disease that could cause a problem with food safety.

During COVID-19, should any staff display any symptoms of the disease they have been instructed to follow the government’s ‘Stay at Home’ guidance. Staff fully understand the Companies Fitness to Work policy and are made aware of any updates that have been made in relation to COVID-19.

Food Safety

Risk Assessments have developed the companies guidelines for allergen and hygiene requirements for distance selling. Where the companies food is sold online allergen information is provided for on-line ordering and at point of any menu distribution and food collection.

All ‘Almost’ Takeaway services are for food collection by the customer only. No company transport is utilised for food delivery.

Reusable Containers

The company has reviewed food safety practices for accepting customers’ reusable equipment and has agreed not to accept reusable containers back into the business after use. New containers are utilised for each ‘almost’ takeaway provided.


Thorough Cleaning of Premises and Equipment

All kitchen areas have been deep cleaned by a qualified specialist.

All all glasses, dishes and cutlery used by customers have been deep cleaned utilising the companies commercial dish and glass washing equipment using a recommended detergent rated for disinfection.

Cleaning and Disinfection

The companies cleaning, disinfection and hygiene procedures have been documented in line with the companies Food Safety Management System to produce safe food and reduce the risk of cross-contamination.

All objects and surfaces that are touched regularly are frequently cleaned and disinfected using the companies regular cleaning products.

Any chemicals used by the company are approved as food safe and meet BS EN standards and are used in line with the manufacturer’s instructions for preparation and for use.  

Managing Stock

Stock control

The company has reviewed all menu’s to ensure that ingredients or raw materials that have passed their use-by date are disposed of appropriately and that stocks are regularly inspected. Temperature control records are kept available.

Availability of Consumables

A stock take to ensure adequate stocks of suitable cleaning chemicals and other essential consumable items such as disposable gloves takes place monthly.


Staff Training

All staff have received the appropriate supervision and training in food hygiene, enabling them to handle food in the safest way.

Skills are taught in official training programmes as well as :

  • training on the job

  • relevant prior experience.

Personal Protective Equipment (PPE)

The use of Personal Protective Equipment (PPE) has been considered by the company for the protection of workers, and where appropriate to prevent the contamination of food during production.

The use of PPE is set out in the companies Food Safety Management System (FSMS), falling in line with the companies current Health & Safety at Work policy. In addition:

  • staff have been trained on the importance of frequent handwashing and maintaining good hygiene practices in food preparation and handling areas.

  • Employees should wash their hands for at least 20 seconds, especially after being in a public place, blowing their nose, coughing, sneezing and collecting plates/glassware.

  • Employees have also been trained to ensure that objects and surfaces that are touched regularly, are frequently cleaned, and disinfected using the companies regular cleaning products.


Staff have been trained to ensure that they know that the best way in which food handlers can maintain good personal hygiene is by frequently washing their hands and that gloves can be used as an aide to good food hygiene practice but should not be considered a substitute for a thorough regime of effective hand washing. The COVID-19 virus (and other viruses as well as bacteria) can contaminate disposable gloves in the same way it gets onto workers’ hands.

The company has made gloves available to all staff should it be necessary i.e when emptying bins / deep cleaning etc..

Face Masks

The company has not identified a requirement to wear face masks while it continues to trade outside only.

The company has made face masks available to all staff should they feel it a necessary precaution as individuals.

Face Coverings

The company has not identified a requirement to wear face coverings while it continues to trade outside only.

Social Distancing

The company has carried out risk assessments based on a 2 metre social distancing rule wherever possible and in any circumstance no less than 1 metre. The companies Risk Asessment includes all details regarding social distancing for both employee’s and customers and the steps needed to reduce the risk of spreading coronavirus.

 The Windmill Inn 
 Brascote Lane,  Brascote, 
 Nr. Newbold Verdon,
 Leicestershire LE9 9LE

England, UK
 01455 824433

© The Windmill Inn