Our Rotary Club is planning to return to the Bunnings Sausage Sizzle, our major source of fundraising on December 12th using this Covid-19 plan provided by Bunnings.
Note there are 5 volunteers on each shift. - With the following descriptions and their roles listed below (All volunteers must wear a face mask)
The return to Bunnings was discussed at length at the club meeting last week. We have several members who are available to assist on the 12th and several members for very relevant reasons are not availble to volunteer. The club respects each members decision in regard to assisting at a Bunnings Sausage Sizzle.
1.BBQ CAPTAIN the key volunteer to ensure the fundraiser runs smoothly and is successful.
The responsibilities of the BBQ Captain include:
➢ Ensure that all members of the team do not attend the sausage sizzle if they are unwell or have any cold or flu like symptoms
➢ Must wear clean clothes
➢ Must maintain at least 1.5m physical distance from other volunteers and customers
➢ Captain must be on site at all times
➢ Ensure all volunteers are feeling well and wearing clean clothes. Volunteers should not attend the sausage sizzle if they are unwell or have any cold or flu like symptoms
➢ Ensure volunteers immediately report to the Captain if they start to feel unwell during the day
➢ Ensure volunteers adhere to hygiene requirements
➢ Adhere to and complete the clean schedule checklist, by ensuring the team clean and sanitise all surfaces in the area every 60 minutes
➢ Clean and sanitise the Cook area every 60 minutes
➢ Ensure all volunteers handling food wear gloves
➢ Ensure all volunteers wear a clean, cloth, individual-use apron during the course of the day –
➢ Assists Cook if needed, by getting sausages and onions ready for placing directly on hotplate
➢ Ensure gloves are changed when shifting between roles
➢ Fill in for group members when they need breaks or to clean/sanitise hands
➢ Ensure volunteers maintain at least 1.5m physical distance from other volunteers and customers
➢ Have ample supplies to run the BBQ until 4pm
➢ Complete the BBQ checklist at the end of the BBQ with the store team (BBQ Supervisor).
2.GREETER
➢ There is a limit of 50 customers only in the line – please ensure this is adhered to
➢ Explain how to order (and pay if group brings their own contactless device)
➢ Remind customers of physical distancing requirements whilst queuing, and that hand sanitiser is available.
3.ORDER
➢ Take orders and accept payment by cash (or card if group brings own cashless payment system)
➢ If a drink is ordered, the preferred drink is collected from the esky and placed on the table for the customer
➢ Clean surfaces of the Order area with a general-purpose cleaner and then food grade sanitiser every 60 mins
4.COOK
➢ Cook sausages and onions and placed them in foil trays on the wire frame above hotplate to keep warm
➢ Places the sausage/onion on bread provided by the ‘Collect’ group member
➢ Minimum hand washing/sanitising every 60 minutes
➢ Standard rules around food safety – all food to remain covered except when cooking
➢ The cook is to call on the BBQ Captain for any assistance
5.COLLECT
➢ Collects bread and napkin from supplies table, and sausage/onion from the Cook
➢ Place sausages on sausage holder at Collect table i.e. does not place directly into customer hand
➢ Only the Collect volunteer is permitted to apply sauce whilst the sausage is in the holder i.e. sauce is not to be used by customer
➢ Customer takes sausage from holder
➢ Collect member must remain more than 1.5m from customers
➢ Clean surfaces of ‘Collect’ area and sausage holder with a general-purpose cleaner and then food grade sanitiser every 60 mins
➢ Minimum hand washing/sanitising and gloves changed every 60 minutes
➢ Must wear a fitted face mask at all times.