Work Safety Practice in Hospitality Industry

1. Emergency Evacuation
Procedure

2. Objects Hazards Possible Controls
Burning fat and fires •Overheated cooking oil (e.g. in a deep fryer)
may catch fire on stovetop
•Hotplates or burners which remain hot
enough to start fires
•Provide fire blanket and extinguisher in a
prominent position adjacent to stovetop
•Display simple brief instructions in how to
use fire blanket to smother flames from
burning fat or oil
•Display the telephone number to call for
assistance and to alert emergency services
should they be required
•When purchasing cook top, select one which
has warning lights to alert users to hot
surfaces
Electrical fire •Short circuit in electrical equipment or
appliance
•Ensure that fire extinguisher in the kitchen
area is safe for use on electrical fires
•Check that extinguisher is included on list for
regular testing, and has been tested recently
•Ensure that staff are aware of procedures
when dealing with electrical fires
Leaking gas •Leaking gas may explode or fumes overcome
workers in proximity of leak
•Ensure that your workplace has an
established procedure for dealing with gas
leakage and can quickly shut off gas supply at
meter or from valve outside building
The company is obliged to provide emergency procedure briefing at least annually
(minimum).

3. Objects Hazards Possible Controls
Fire control •Lack of fire extinguishers, fire blankets or
smoke alarms
•Poorly maintained fire extinguishers and or
smoke alarms
•Untrained staff administrating fire control
•Consult the building code to determine what
fire controls are required
•As part of regular safety checks ensure
smoke alarms and fire extinguishers have
been tested and repaired if required (refer to
state and territory requirements for testing
and maintenance)
•Provide appropriate training to staff in
administrating fire control (e.g. fire
extinguishers, fire blankets)
Emergencies / evacuations •Lack of emergency signage
•Signs not in place or not lit as required
•Lack of emergency procedures / programs
•Staff untrained in evacuation procedures
•Check that appropriate emergency signage is
in place, appropriately lit and is regularly
tested and is fully operational
•Check that kitchen area has clear path to
emergency exits by more than one route
•Develop appropriate emergency procedures
/ programs
•Conduct regular emergency evacuation drills
to test procedures / programs and systems
•Ensure emergency contacts receive
appropriate training for coordinating
emergency responses
•Ensure all workers are familiar with all
emergency response procedures, emergency
alarm sounds and be able to act accordingly