This slide tells about health ,safety,work place hazard ,job safety analysis and legislation in hotels.

1. Health and Safety
Work Environment Safety & Precaution to be taken in Different Areas
Introduction-: The hotel and restaurant industries are important industries provides
employment for a large number of people either direct employees as well as part time or
contract staff. There are several main departments performing different functions within
a hotel like Housekeeping, Front desk, F&B Service, Kitchen, Stewarding, Laundry and
Engineering & Maintenance. In providing a high standard of service to customers, the
pace of the work is fast and the working hours are long thus providing a safe and healthy
working environment contributes to the well being of employees. If this is not done it
can be exposed to a variety of safety and health hazards at work depending on the
specific tasks they perform like the risk of accidents from slips, trips, knocks and falls,
cuts, burns and scalds, fire and explosion. Occupational accidents and diseases can result
in suffering, sickness, absenteeism, productivity loss, disability or even death. All this can
be prevented employers should work together with employees to establish a safe and
healthy working environment in the work place.

2. Work place Hazards and Their Prevention
Work related injuries and diseases occur as a result of unsafe acts
and conditions. Unsafe acts occur when employees are unaware of
hazards and proper work practices. Example includes not adopting
the proper lifting methods or not using gloves when handling
chemicals. Unsafe conditions may arise out of ignorance. Work
related accidents and diseases can be prevented by first identifying
the hazard and then taking appropriate preventive measures.

3. Musculoskeletal Injuries and Disorders
Many jobs have risks that can lead to sprains and strains to the back and other parts of
the body. Workplace factors associated with musculoskeletal injuries and disorders
include-:
Awkward Posture-: Our bodies function best in natural postures (Prolonged Awkward)
body postures increase stress on the muscles and ligaments, leading to fatigue,
discomfort and increased risk of injury. Examples of awkward postures include bending
the back during food preparation working with arms above shoulder height during
cooking and stretching to reach across the table to get an item.
Manual Handling-:Heavy or frequent lifting, pushing, pulling or carrying puts a lot of
strain on the back and also the upper limbs, back injuries and other musculoskeletal
sprains and strains may occur among bellmen, housekeepers, laundry as well as kitchen
staff involved in manual handling activities.

4. Prolonged Standing-: Prolonged standing for many hours can
contribute to lower limbs aches and pain. Most of the jobs in the
hotels and restaurants involve standing work for many hours.
Repetitive Movements-: Repetitive use of the hands and upper
limb may result in wrist, elbow & shoulder injuries. Person at risk
include room attendant, laundary operators and kitchen staff.

5. Chemical Hazard
Chemicals are used in hotels and restaurants for cleaning purposes. Persons at
risk include housekeepers, stewards, laundry workers, cleaners and
engineering or maintenance personnel. Some chemicals are hazardous and
may be irritating, toxic, and flammable. Direct skin contact with some
chemicals may cause burns or skin rashes from irritation or allergy. Chemical
spills and splashes may damage the eyes volatile chemicals such as solvents
can be inhaled. It is therefore important that employees who work with
chemicals are aware of the hazards and adopt safe work practices to avoid
chemical exposure.

6. Safe Work Practices for Hazardous Chemicals
•Use less harmful substances.
•Provide proper ventilation through open windows or mechanical air vents.
•Wear suitable personal protective equipment.
•Inspect chemical stores regularly to check for deterioration or leakage.
•Ensure that every chemical has a material safety data sheet.
•Ensure that all chemical containers are properly labeled.

7. Noise Hazard
Although the hotel environment is generally quite there are certain areas where staff is
exposed to noise hazards like boiler rooms, engineering workshops and discotheques
long term exposure to excessive noise may lead to hearing loss. To prevent hearing loss
a person should not be exposed to noise levels where the permissible exposure level is
exceeded, measures should be taken to reduce the noise exposure.
Controlling Noise Hazards
Replace noisy machinery.
Locate noise sources away from hard walls or corners.
Isolate or enclose noise sources.
Construct suitable noise enclosures or barriers.

8. Thermal Stress Hazard
Staff’s working in the kitchen laundry and boiler rooms are
subjected to heat stress from the machinery or equipment used
in these areas this can lead to headaches, fatigue and
discomfort. Staff can also be exposed to cold temperatures while
retrieving or storing items in cold storage rooms. To avoid they
should wear warm clothing while working in such cold
environments.

9. Other Common Hazard of Hotel Industry
Cuts-: Cuts may occur from the use of knives and machinery in the kitchen,
laundries and engineering workshops. Cuts may also arise from handling broken
glasses or porcelain by room attendants, waiters or chefs. Machinery used in the
kitchen and laundries like mincers, food mixers, and meat slicers and ironing
machines should be properly guarded.
Burns & Scalds-: The use of ovens and deep fryers as well as hot liquids without
due care can cause severe burns and scalds. Staff should be educated on the
possible hazard and the preventive measures that can be taken while handling
such appliances or liquids.
Trips and Falls-: Many workplace injuries results from workers tripping over
physical obstructions or falling from heights. This could be due to insufficient
lighting, poor housekeeping, wet and slippery floors, and lack of guardrails or
handrails on platforms or staircases, unsafe use of ladders.

10. Struck Against or by Objects-: Injuries can occur when persons are hit by hard,
heavy or sharp objects. When materials are not properly stacked they may
collapse causing injuries to persons nearby. Narrow and cluttered passageways
can contribute to the risk of such accidents when trolleys and carts are not
handled with care, accidents may also arise. Personnel who have to work in areas
where frequent use of machinery or hot substances is should be provided with
the necessary personnel protective equipment.
Electrocution-: Electrocution occurs when the human body becomes part of an
electric circuit through which current passes. Electrical equipments and
appliances should be regularly inspected by a qualified electrician to ensure that
they remain in good working condition and will not pose a danger to inspecting
staff. Extreme care should be taken in workplaces where workers come into
contact with fluids that may be good conductors of electricity.

11. Fire & Explosion-: There is a risk of fire and explosion in work places which uses
flammable substances like LPG and town gas or high pressure applications. Improper
uses of faulty electrical installations could result in fires. Some hotel use pressure
vessels like steam boilers for the purpose of supplying their laundries and guests with
steam and hot water. These pressure vessels should be regularly inspected as
required by law. Regular maintenance and checks should be carried out by the boiler
attendants. Staff especially those works in the boiler room laundries and kitchens
should be taught on how to detect gas leakage with the use of pilot lights or
indicators. Employers are advised to plan and conduct regular fire drills to familiarize
staff with the education and rescue procedures in emergencies. Sufficient fire fighting
equipments like fire extinguishers and sprinkler system should be provided and
maintained regularly. Fire exists should also be clearly marked and kept free from
obstruction.

12. Job Safety Analysis & Potential Hazards
Definition-: A job safety analysis is a method that is use to identify job
related injuries that occur every day in the work place. These injuries
often occur because employees are not trained in the proper job
procedure. One way to prevent work place injuries is to establish proper
job procedures and train all employees in safer and more efficient work
methods. To establish proper job procedure it is dome by conducting a
J.S.A. By carefully studying and recording each step of a job identifying
job hazards and determining the best way to perform the job or reduce
or eliminate these hazards. By J.S.A. method we can reduce cost
resulting absenteeism and workers compensation which lead to
increase productivity.

13. Steps Involved for J.S.A
•Selecting Job for Analysis-: A job safety analysis is done for all jobs in the workplace weather the
job task is special routine. But a JSA should be conducted for these jobs which can cause more of
injuries and illness.
•Conducting the Job Safety Analysis-: By making a check list of harms which may occur
•Are there materials on the floor that could trip a worker.
•Is lightning adequate proper.
•Are there any life electrical hazards at the job side.
•Are there any chemicals on the job place kept open.
•Are tool machines or equipments requiring repair.
•Are emergency exit clearly marked.
•Are all employees operating equipment properly trained and authorized.
•Are all employees wearing proper personal protective equipment for the job they are performing.
•Is ventilation adequate especially in enclosed spaces.
•Are employees trained in the event of fire, explosion or toxic gas release.
•Breaking down the Job-:Nearly every job is broken down into job task or steps
•Identifying Hazards-: After recording the job steps examine the hazard that exist and might occur.
•Recommending safe procedure and protection.
•Revising the job safety analysis if anything get missed in an earlier analysis could be
deducted and revised in the final analysis.

14. Legislation
Every year thousands of people are killed at work a million suffer injuries and working days are lost
annually because of industrial injuries and diseases. As catering is one of the largest employers of
labour the catering industry is affected by accidents at work.
Two main reasons are-:
To extend the coverage and protection of the law to all employers and employees.
To increase awareness of safety amongst those at work both employers and employees.
The law also imposes a duty on every employee while at work to take reasonable care for
the health and safety of the other persons who may be affected by cooperate with his or her
employer to meet or comply with the requirement concerning health and safety. Not interfere
with or misuse anything provided in the interest of health, safety or welfare. So it can be
clearly seen that both health and safety at work is everybody’s responsibility. The act
protects the members of the public who may be affected by the activities of those at work.
Penalties are provided by the act which includes improvement notices, prohibition notices
and criminal prosecution. The health and safety executive has set up to enforce the law and
the health and safety commission will issue codes of conduct and act as advisers.

15. Responsibility of the Employer
Provide and maintain premises and equipment that are safe and without risk to health.
Provide supervision, information and training; issue a written statement of safety policy
to employees.
Responsibilities of the Employee
Take reasonable care to avoid injury to themselves or to others by their work activities.
Cooperate with their employer and others so as to comply with the law.
Refrain from misusing or interfering with anything provided for health and safety.

16. Enforcement of the Act
•Health and safety inspectors and local authority inspectors have
the authority to enforce the requirements of the act they are
empowered to-:
•Issue a prohibition notice which immediately prevents further
business until remedial action has been taken.
•Issue an improvement notice whereby action must be taken
within a stated time to an employee, employer or supplier.
•Prosecute any person breaking the act this can be instead of or
in addition to serving a notice and may lead to a substantial fine
or prison.
•Seize, render harmless or destroy anything that the inspector
considers to be the cause of imminent danger.

17. Environmental Health Officer
The environmental health officer has two main functions one is
to enforce the law the other aspect of the job is to act as an
adviser and educator in the areas of food hygiene and catering
premises. Here his or her function is to improve the existing
standard of hygiene and to advise how this may be achieved.
Frequently health education programmers are organized by
environmental health officer who may include talks and free
literature. If in doubt about any matter concerning food hygiene,
pests, premises or legal aspects of the act the environmental
health officer is there to be consulted.

18. First Aid Application during Accidents
OBJECTIVES: After completing this unit, you should be able to:
List the aims of first aid.
Priorities of treatment for a minor injury or accident Recognize the basic
techniques that may be used to preserve life, prevent injuries from worsening, and
promote initial recovery.
At any accident or sudden injury situation you must be aware of the four key steps to
follow:
ASSESS THE SITUTATION
Appear calm in front of colleagues or guests. Take charge-do not panic-stay “cool”.
Ensure safety- if the situation is dangerous to the casualty or yourself be careful. Get
help immediately-if you cannot leave the casualty, get another person to call for
assistance and also to help you, i.e. to clear the area; or control traffic, etc.

19. •DIAGNOSE THE SITUATION
Listen to the casualty and others to find out what happened. Smell-can you detect
burning gas or alcohol.
Look- is there any sign of blood or vomit, does the casualty wear any warning
bracelet or locket do they have containers or packets of drugs or medicines are
any unusual showing (blood, awkward limbs, swelling, bruising, or sweating)
•TREAT THE SITUATION (If possible) WHILE AWAITING QUALIFIED SPECIALIST
ASSISTANCE
Calm the causality protect them from cold and damp, handle gently while
making them comfortable.
The urgent Treatment, i.e. easing problems of breathing heart or severer
Bleeding difficulties and important treatments of dressing wounds and
supporting injured bones may be attempted only by qualified first aiders.

20. THE MEDICAL SITUATION
As early as possible after the accident injury arrangements must be made to
move the casualty to a doctor, nurse or to hospital. Any important facts or
details about the causality or circumstances of the accident must be given to the
ambulance person or doctor.
As soon as possible after the incident, a report giving details of the accident
injury must be made to the supervisor or manager.
BASIC TREATMENT OF WOUNDS, MINOR BURNS, SCALDS AND OTHER MINOR
INJURIES
ELECTRICAL INJURY: SIGNS AND SYMPTOMS:
Casualty may not be breathing and the heart May have stopped possible burns
and shock. Never touch casualty with bare hands switch off the power at mains if
possible.

21. CHOKING
•Act quickly speed is essential if casualty can speak, cough or breathe they are
not choking.
•If not give four quick back blows with the heel of your hand deliver these
sharp blows rapidly and forcefully between the shoulder blades, while
supporting the chest of the casualty with the other hand on the breastbone.
•If unsuccessful give four upward abdominal thrusts, stand behind casualty and
wrap your arms around their waist. Grasp one fist with your other hand and
place the thumb side of your wrist in the mid-line between waist and rib cage.
Press fist into abdomen with four quick upward and inward thrusts.
•Do not Use this procedure for pregnant women or overweight casualties. If
necessary repeat sequence. Send for medical help if required.

22. FAINTING:
If casualty feels faint, sit them down and help them to learn forward with
head between the knees, taking deep breaths. If unconscious but breathing
normally, lay them down with legs raised. Loosen any tight clothing at neck,
chest and waist.
Reassure casualty as they recover, rise to sitting position. Do not give casualty
anything by mouth until fully conscious, and then only sips of water.
•FRACTUES AND SPRAINS: SEEK MEDICAL HELP

23. SHOCK:
If casualty is breathing or heart has stopped start chest compression.
If breathing becomes difficult or vomiting seems likely, place casualty in recovery
position.
Check breathing and pulse every 10 minutes.
Search for and if possible treat cause of shock (burn/ bleeding/ fracture).
Reassure if casualty conscious, lie them down, keep warm.
Fire Precautions
Fires in hotel and catering establishments are fairly common and all too often can
result in injury to the employee and in serious cases either injury or loss of life to
employees and customers.
Fire Prevention
A basic knowledge regarding fire should assist in preventing fires and handling them if
they do occur. Three components are necessary for a fire to start if one of the three is
not present or is removed then the fire does not happen or it is extinguished. The
three parts are
Fuel-: Something to burn
Air-: Oxygen to sustain combustion(to keep the fire going)
Heat-: Gas, Electricity, etc.

24. Methods of Extinguishing a Fire-:
To extinguish a fire the three principal methods are
Starving-: Removing the fuel.
Smothering-: Removing the air. (oxygen)
Cooling-: Removing the heat.
Therefore one of the sides of the fire triangle is removed. The fuel is
that which burns, hest is that which sets the fuel alight and oxygen
is needed for fire to burn. Eliminate one of these and the fire is put
out. In the event of a fire windows and doors are to be closed so as
to restrict the amount of air getting to the fire.

25. •Fire doors are installed for the purpose of restricting an area so that in the
event of afire the fuel is limited.
•Procedure In the Event of a Fire
•The fire brigade must be called immediately whenever there is a fire detected.
•Do not panic.
•Warn other people in the area.
•Do not jeopardize your own safety or that of others.
•Follow the fire instructions of the establishment.
•If a small fire use appropriate fire extinguisher.
•Do close doors and windows turn of gas, electricity and fans.
•Do not wait for the fire to get out of control before calling the fire brigade.

26. It is important that in all catering establishments passageways are kept clear and that
doors open outwards, fire escape doors and windows should be clearly marked and
firefighting equipment must be readily available and in working order. Periodic fire
drills should occur and be taken seriously since life may be endangered if a fir should
start. Fire alarm bells must be tested at least four times a year and staff should be
instructed about the use of firefighting equipment. All extinguishers should be
manufactured in accordance with the British Standard Specification they should be
coloured with a code to indicate the type and with operating instructions on them.
Red -: Water
Cream -: Foam
Black -: Carbon Dioxide
Blue -: Dry Powder
Green -: Halon ( Vaporizing Liquid)
Fire blankets must also be there according to British Standards.

27. Use of Portable Fire Extinguishers
Water (Red)-: Water is used for fire in ordinary combustible materials such as wood and
paper
Disadvantages-: a) Because water is a conductor of electricity it must never be used on
live electrical equipment.
b) Water must never be used on fat fires because it may cause ignited fat to spread.
Foam (Cream)-: Foam can be used on fires on natural materials.
Disadvantages-: a) Foam is not affective on free flowing liquids.
b) Foam is a conductor of electricity and must not be used on live electrical equipments.
Carbon Dioxide (Black)-: Gas is used on fires of inflammable liquids and has the
advantage that it does not conduct electricity.
Disadvantages-: Gas has limited cooling properties and therefore is not the most
efficient way of putting out a fat fire.

28. Dry Powder (Blue)-: For fat fires not conduct electricity and all purpose powders
can be used on fires in natural materials.
Disadvantages-: Dry powders usually have limited cooling properties.
Halon (Green)-: The halon used is known as BCF which is known as Bromo
Chloride fluoromethane this is a gas which does not conduct electricity.
Disadvantages-: If used in an enclosed situation halon gives off a thick cloud
which can irritate the user’s throat and it should not be inhaled.

29. Choice of Fire Extinguishers
Fire Hoses-: Fire hoses are used for similar fires to those classified under water fire
extinguishers. It is necessary to be familiar with the instructions displayed by the fire
hose before using it.
Water Sprinkler Systems-: A sprinkler system consists of sprinkler heads at ceiling level
connected to a main water supply. In the event of a fire the nearest sprinkler the fire
operates when the temperature at ceiling level rises above a pre-set level, e.g. 68degree
centigrade (154 F) and sprays an area of 12 to 20 square meter (39 to 66 square feet)
Additional heads operate later if necessary to control the fire.