UNION

Popup

Social Distancing Guidance for Transport Workers and Private Hire

What this guide is for

On 7th April 2020, the government produced a document containing guidance for specific sectors on how to implement social distancing. As GMB Reps and members we wanted you to have a better idea of how these documents should be implemented by your employers, so we decided to produce this short guide. You can use it to check that your employer is doing all they should be, to protect you as much as reasonably possible.

Where work must carry on and workers are unable to keep a 2 metre distance from each other at all times, in spite of other control measures implemented; then the Employer should complete a risk assessment and look at providing suitable PPE. This should consider whether face masks, gloves, eye protection and coveralls are needed to provide further protection.

What should my employer be doing if I work in Transport?

Transport is vital to support our economy and public services. It can continue if done in accordance with the social distancing guidelines wherever possible.

The UK Government advise the following:

  • All customers should be reminded that they should only travel when essential, such as travelling to work when they cannot work from home, and that when they do so they should also remain 2 metres apart where possible.
  • Your employer should consider the use of signage, e.g. floor markings, to signal 2 metre intervals to facilitate social distancing between passengers whilst transiting through transport hubs and on public transport.
  • Workers should wash their hands for 20 seconds and more frequently than normal, hand sanitiser should be provided where this is not possible.
  • Other customer facing staff that are not on board one of these transport modes (e.g. staff at a train station) should comply with the public health guidance applicable at the time, including principles of social distancing wherever possible.
  • Workers should move around the train, plane or ferry as little as possible to maintain distance from passengers.
  • The frequency of cleaning procedures on board and in terminal or stations areas should be increased, to ensure all areas are disinfected as often as is feasible.

What should my employer be doing if I work in Private Hire?

The following is advised in the government guidance:

  • Rides should only be shared by members of the same household.
  • If the journey is essential, such as travel to work, and there is no option but to share a car with people who are not part of the same household, journeys should be shared with the same individuals each day and with the minimum number of people at any one time.
  • Good ventilation (i.e. keeping the windows open) and facing away from each other may help to reduce the risk of transmission.
  • Private vehicles that are used by people from multiple households should be cleaned regularly using gloves and standard cleaning products with particular emphasis on handles and other areas where passengers may touch surfaces.

 

Other things your employer should consider doing


General social distancing measures

  • Stopping all non-essential visitors to the workplace
  • Introducing staggered start and finish times to reduce congestion and contact at all times
  • Monitoring entrances and exits to enable social distancing–they may need to change the number of access points, either increase to reduce congestion or decrease to enable monitoring
  • Removing or disabling entry systems that require skin contact e.g. fingerprint scanners or keypad entry systems
  • Allow at least two metres between people waiting to enter the building
  • Regularly cleaning surfaces in common areas such as reception, office and delivery areas e.g. doors, scanners, turnstiles, screens, telephone handsets, desks etc. particularly during peak flow times
  • Reducing the number of people in attendance at workplace meetings and consider holding them outdoors wherever possible
  • Drivers should remain in their vehicles if the load will allow it and must wash or clean their hands before and after loading or unloading goods and materials.

Hand washing

  • Providing additional hand washing facilities to the usual welfare facilities
  • Ensuring soap and fresh water is readily available and kept topped up at all times
  • Providing hand sanitiser where hand washing facilities are unavailable
  • Regularly cleaning the hand washing facilities and checking soap and sanitiser levels
  • Providing suitable and sufficient rubbish bins for hand towels with regular removal and disposal.

Workplaces will need extra supplies of soap, hand sanitiser and paper towels, and these should be securely stored.

Toilet facilities

  • Restricting the number of people using toilet facilities at any one time
  • Wash hands before and after using the facilities
  • Enhance the cleaning regimes for toilet facilities particularly door handles, locks and the toilet flush
  • Providing suitable and sufficient rubbish bins for hand towels with regular removal and disposal.

Canteens and eating arrangements

With cafés and restaurants having been closed across the UK, canteens cannot operate as normal. Whilst there is a requirement for workplaces to provide a means of heating food and making hot drinks, these are exceptional circumstances and where it is not possible to introduce a means of keeping equipment clean between use, kettles, microwaves etc. must be removed from use. The workers should also be required to stay on site once they have entered it and not use local shops.

  • Dedicated eating areas should be identified on site to reduce food waste and contamination
  • Break times should be staggered to reduce congestion and contact at all times
  • Hand cleaning facilities or hand sanitiser should be available at the entrance of any room where people eat and should be used by workers when entering and leaving the area
  • The workforce should be asked to bring pre-prepared meals and refillable drinking bottles from home
  • Workers should sit 2 metres apart from each other whilst eating and avoid all contact
  • Where catering is provided on site, it should provide pre-prepared and wrapped food only
    • Payments should be taken by contactless card wherever possible
    • Communal crockery, eating utensils, cups etc. should not be used
  • Drinking water should be provided with enhanced cleaning measures of the tap mechanism introduced
  • Tables should be cleaned between each use
  • All rubbish should be put straight in the bin and not left for someone else to clear up
  • All areas used for eating must be thoroughly cleaned at the end of each break and shift, including chairs, door handles, vending machines and payment devices.

Avoiding close working

There will be situations where it is not possible or safe for workers to distance themselves from each other by two metres.

General Principles:

  • Non-essential physical work that requires close contact between workers should not be carried out
  • Work requiring skin to skin contact should not be carried out
  • Plan all other work to minimise contact between workers
  • Re-usable PPE must be thoroughly cleaned after use and not shared between workers
  • Single use PPE should be disposed of so that it cannot be reused
  • Stairs should be used in preference to lifts or hoists
  • Where lifts or hoists must be used:
    • Lower their capacity to reduce congestion and contact at all times
    • Regularly clean touchpoints, doors, buttons etc.
  • Increase ventilation in enclosed spaces, particularly in shared vehicle cabs.

Regularly clean the inside of vehicle cabs and between use by different operators

Site meetings

  • Only absolutely necessary meeting participants should attend
  • Attendees should be two metres apart from each other
  • Rooms should be well ventilated / windows opened to allow fresh air circulation
  • Consider holding meetings in open areas where possible.

Cleaning

  • Enhanced cleaning procedures should be in place across the site, particularly in communal areas and at touch points including:
    • Taps and washing facilities
    • Toilet flush and seats
    • Door handles and push plates
    • Hand rails on staircases and corridors
    • Machinery and equipment controls
    • Food preparation and eating surfaces
    • Telephone equipment
    • Key boards, photocopiers and other office equipment
    • Lift and hoist controls
  • Rubbish collection and storage points should be increased and emptied regularly throughout the day and at the end of each day
 
Join more than 600,000 people and become a GMB member today
Join Us!