Businesses have an obligation to comply with the current Public Health Orders in relation to the COVID-19 pandemic, but must also manage risks (including COVID-19) to staff and other people in accordance with the Work Health and Safety Act 2011.

Under the Public Health Orders, betting agencies have been allowed to open to the public for limited purposes and subject to the conditions, including that they develop and comply with a COVID-19 Safety Plan that address the matters in this checklist.

Note: this does not limit an employer’s work, health and safety obligations.

The COVID-19 Safety Plan must address the following matters relating to well-being of staff and customers:

  • Exclusion. Betting agencies should have a policy in relation to the exclusion of staff and customers who are unwell, even if they only have mild symptoms. Note ​anyone failing symptom screening (with or without a temperature screen for >37.5°C) should be excluded.
  • Advice. Advise staff who have respiratory symptoms or fever to immediately get tested for COVID-19 and remain in isolation at home until they have received their result. Consider putting in place mechanisms or a process to ensure staff can access testing easily. Ensure staff are aware of their leave entitlements if they are sick or required to self-quarantine.
  • Conditions on entry. Have a mechanism in place to ensure the clear display of the conditions of entry on public platforms, including website, social media platforms and at the venue entrance.
  • High-risk customers. Have ways to offer, where practicable, online services for people in high-risk categories (e.g. over 70 years).
  • Staff training. Ensure the provision of appropriate staff training in relation to staying away from work when sick, physical distancing, cleaning requirements and managing sick customers.

The COVID-19 Safety Plan must address the following matters relating to physical distancing:

  • Capacity. The measures in place should ensure the number of people in the premises does not exceed the capacity limit of one person per 4 square metres (staff and customers) and the maximum limit of 10 customers in the premises at any one time.
  • Staff responsibility. Have a staff member responsible for ensuring staff and customers have appropriate physical distancing where practical, and that the venue does not exceed the maximum capacity limit.
  • Physical environment. Reduce crowding wherever possible and promote physical distancing with markers on the floor in areas where peop​le are asked to queue.
  • Physical environment. Use separate doors for entry and exit wherever practical.
  • Communication. Put up posters to remind staff and customers to keep at least 1.5 metres distance from others.
  • Work stations. The measures in place should maximise the distancing between staff, including, where reasonably practicable, assigning staff to specific work stations that are at least 1.5 metres apart and minimising any interaction between these stations.
  • Seating. Move or remove seating in waiting areas to comply with physical distancing.
  • Meetings. Cancel or defer non-essential face-to-face staff meetings and training, using telephone or video instead where practical.
  • Meal breaks. Where reasonably practicable, ensure staff maintain 1.5 metres physical distancing during meal or other breaks.
  • Start times. Where reasonably practicable, stagger start times and breaks for staff members to minimise the risk of close contact.
  • Deliveries. Review regular deliveries and request contactless delivery and invoicing where practical.
  • Crowd control. Have strategies in place to manage gatherings that may occur immediately outside the premises.

The COVID-19 Safety Plan must address the following matters relating to hygiene and cleaning:

  • Hygiene facilities. Ensure good hand hygiene facilities are available, including at venue entry and exit, and promote excellent hand hygiene by staff.
  • Bathrooms. Ensure bathrooms are well stocked with hand soap and paper towels, and have posters with instructions on how to wash hands.
  • Cleaning. Ensure any areas frequented by staff or visitors are cleaned at least daily with detergent or disinfectant. Clean frequently touched areas and surfaces several times per day with a detergent or disinfectant solution or wipe. This includes EFTPOS equipment, handrails, tables, countertops, door knobs and sinks.
  • Gloves. Ensure that gloves are available for workers when cleaning and that they wash hands thoroughly before and after with soap.
  • Cash. Limit the use of cash transactions by encouraging contactless payment options.
  • Items in communal areas. Where reasonably practicable, remove any papers and pens/pencils from communal areas. These should be provided on request from customers. Papers should be single use and discarded immediately after the customer has finished with it. Pens or pencils should be cleaned with a detergent or disinfectant solution or wipe between each use.

The COVID-19 Safety Plan must address the following matters relating to record keeping:

  • Records of staff and others. Have processes in place, where reasonably practicable, to keep a record of name and a mobile number or email address for all staff, customers and contractors for a period of at least 28 days. Ensure records are used only for the purposes of tracing COVID-19 infections and are stored confidentially and securely.
  • COVIDSafe app. Employers should make staff aware of the COVIDSafe app and the benefits of the app in support of contact tracing if required. The Commonwealth Privacy Act 1988 must be complied with in relation to the COVIDSafe app.
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Page Updated: Friday 22 May 2020
Contact page owner: Health Protection NSW