INSTITUTE OF HOTEL MANAGEMENT CATERING

TECHNOLOGY AND APPLIED NUTRITION,

HYDERABAD

“SAFETY AWARENESS AND ACCIDENT

PREVENTION IN HOTELS”

SUBMITTED BY GUIDED BY
Nenavath Ramu (1641112134) MR. SUMAN
P. Kishor (1641112142)

YEAR 2018-19

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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY AND APPLIED
NUTRITION HYDERABAD

CERT IFICATE

This is to certify that MR./MRS. ______________________________________________

____________________________________Student of Final year BS.C in Hospitality

and administration during the year 2018 -2019 has completed the

research project work.

Signature of the guide Signature of the principal

DATE : _____________________ DATE: ___________________

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ACKNOWLEDGEMENT
We would like to express our sincere gratitude to our college, Institute
of Hotel Management catering technology and applied nutrition for
letting us fulfil our dreams of being a student

We aregrateful to Mr Sanjay K. Thakur,Principle for giving us the

opportunity and letting us explore in research project.

We would like to thank Mrs. B. Kalyani, H.O.D., for immense help in

pursuing this research project that helped us a lot.

We deeply indepted to Mrs.Saraswati, Sr. Lecturer for giving us the

opportunity and letting us explore in research project.

We extend our sincere thanks to Mr.Suman,Lecturer our guide for his

understanding wisdom and patience for pushing us further than we
thought we could go.

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 DECLARATION

We hereby declare that the content of this research project is genuine in all means
and has not been duplicated and copied from other findings and researches

BY:

NENAVATH RAMU (1641112134)

P KISHOR (1641112142)

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Introduction
Safety awareness should be an ongoing program at all establishment

The management of all establishment should be aware of the laws concerning

Safe work environment and should be concerned about the safety of their
employees.

Periodic training should be provided to all staff in order to raise awareness about
safety

Accidents occurs in everyplace we don’t have any mechanism to stop accidents

completely but yes we can set some standards and follow few tips to prevents
accidents in hotels and restaurants

All head departments must ensure that employes should follow safe job procedure

Correct unsafe conditions immediately and take adequate time to do the job so

That accidents are not cause due to haste

Considering the inseparability of the employee and the guest as a part of the

Hospitality product these hazards effects the organisation as a whole

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INDEX
Chapter 1

 Introduction....................................................5
 Aim.....................................................................7
 Need for study ................................................7
 Methodology...................................................8
 Objectives.........................................................10

Chapter 2

 Accidents type.......................................11

Chapter 3

 Hotel accidents .......................................12

 Types of accidents
 Food safety & hazards..............................14&16
 Location of accidents.................................18

Chapter 4

 Questionnaire ..............................................24
 Analyse of questionnaire...........................25
 Finding &summary......................................38

Chapter 5

 Suggestions & Recommendation.........................37

 Conclusion..................................................................47
 Bibliography...............................................................48

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AIM

To create awareness of safety and accidents prevents in hotel industry This one-
day course will provide a solid understanding of workplace safety standards and
practices, including the Work Health and Safety legislation. Learn strategies for
promoting awareness and cooperation amongst staff and gain the tools to create
and implement an effective and sustainable work health and safety framework in
your workplace, including meaningful policies and procedures.

NEED FOR STUDY

Employees should be encouraged to come up with ideas for inculcating safety

Into hotels methods because safety programs and policies are only effective

When practiced accordingly proper training should be provided to each staff

SAFETY AWARENESS AND BASIC ACCIDENTS PREVENTION

Safety awareness is the ongoing programs at the entire establishment. The

management of all establishments should be aware of laws, concerning safe work
environment & should be concerned about the safety of employee.

Periodic training should be given to all staff in order to raise awareness about
safety. must ensure that the employee follow safe job procedure,

correct unsafe condition immediately & take enough time to do the job, so that
accident are not caused due to haste.

The Executive house-keeper should develop comprehensive list of safety rules to

be followed by the entire house-keeping employee.

This can be the part of house-keeping safety manual.

BUILD efficiency and productivity.

REDUCE workplace injuries.
SAVE workers comp cost.
GAIN confidence in safety and compliance

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Methodology

The research was selected as the research approach and followings techniques
were used in data collection analysis

A system of broad principles or rules from which specific methods or procedure

May be derived to interpret or solve

Concept of abstraction from particulars

Concepts have constitutive definition so concepts are rich in meaning
But cannot be measured directly

Many things we wants to study in behavioural research are concept

Eg: quality satisfaction attitude leadership

In research project methodology concept are used in the step of problem and
hypothesis formulation

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Basic Guideline for the prevention of accident -“Safety doesn’t happen by
accident...”
1. Always follow instruction when using cleaning mechanical equipments.
2. Replace caps on cleaning chemicals immediately & securely after
dispensing.
3. Label cleaning agents clearly.
4. Keep floor clean & dry use Signs while cleaning.
5. Dispose of rubbish carefully; use protective clothing and proper garbage
bag.
6. Clean away broken glass carefully.
7. Never place cigarette bud or sharp object, in the trash bag or room
attendants cart. Never place ashtray at the bedside table.
8. Use ladder carefully.
9. Lift heavy items carefully without a bent down posture.
10. Never mix more than one cleaning agents without prior knowledge.
[ex. chlorine bleach and oxygen bleach]

“As a hotel, you wish to have to improve a relationship with the local police, have
them seek advice from on the whole to check up on the constructions and maintain
managers that recognize them,” Flaherty stated.

WHAT IS SAFETY EDUCATION ?

Safety education education is the teaching of specific knowledge ,skills and

Understanding that need in order to stay safe in a given situation

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OBJECTIVES

Every day the awareness of each and every employee is essential

To avoid accidents in work place and to prevent occupational illnesses

Cegelec is committed to providing a safe work environment for all employees

Our commitment to safety in the workplace is supported by the management at

All levels and involves closely monitoring our business units safety records and a

Policy to provide safety awareness training programme to all employees

It is absolutely essential that everyone work together in this approach by

Making staff concern second nature

Behavioural based safety methods can further reduce the frequency and

Severity of accidents in the work place

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ACCIDENTS TYPES

Slips and falls is the most frequent accidents

Type by cost for both guest and employees

Guests

 food borne illness 3%

 slips trips and falls 42%
 security related 40%
 (other)stuck by objective defective
Products

Employees

 Materials handling 35%

 Slip trips and falls 42%
 Chemical fights etc 10%
 Struck against or by objects 13%

Reference
accidents prevention for hotels,motels and restaurants

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 Hotel accidents

Types of accidents

SLIP AND FALL ACCIDENTS

Slip and fall accidents are the most common cause of

injuries in the hospitality industry.
Hotel guests should reasonably be able to expect that
walkways in the facility will be free of tripping or slipping
hazards,

but that expectation may be subverted by a hotel that

fails to clean up a spill promptly, clearly mark a recently
mopped floor, repair an uneven sidewalk in front of the
building
or clearly label hard-to-see steps.

If you were taking reasonable care when walking

through a hotel but you still suffered an injury because
of the hotel’s negligence, it will be in your best interest
to document the accident and talk to a personal injury
attorney as soon as possible.

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Negligent Security

If the person who harmed you should be held responsible in

criminal court
. Under certain circumstances, the hotel might also be liable
for failing to prevent the crime that caused their liability.

It all comes down to whether the hotel owner could

reasonably have foreseen that there was a crime risk and
failed to take the necessary security steps.

For example, it might be considered negligent security if the

hotel failed to run a background check on an employee who
assaulted a guest,

or if the hotel failed to monitor security cameras in their

parking garage, even though crimes had occurred there
before.

Bed Bugs
There has been a resurgence of bed bugs in the United
States in recent years, and because they spread relatively

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quickly especially in places where people are living in close
proximity and are difficult to kill, hotels need to make every
effort to prevent them from entering in the first place.

If a hotel does receive a complaint about bed bugs in one of

their rooms, they need to address the issue immediately
rather than trying to cover it up.

If bed bugs continue to live in the hotel, they can bite guests
and leave them with itchy welts. If the infestation is severe
enough, bed bugs can even cause people to become anemic.

Food Poisoning

Food poisoning, which is usually caused by undercooked

food, cross-contamination in the kitchen, or other negligent
preparation measures, can occur even at luxury hotels and
resorts.

It is possible to sue a hotel for food poisoning if you are

diagnosed with something like norovirus, E. coli, or
salmonella.

If you are hospitalized due to food poisoning and the hotel

comes to you with a settlement offer, talk to a personal injury
attorney before agreeing to anything.
Your case may be worth more than you think.

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Safety in kitchen

Cooking is fun, but kitchen safety is a priority. There are many

pieces of equipment and environmental hazards that can be
extremely dangerous. Sharp objects like knives, open fire by
the oven, electrical appliances, and even bacteria around the
kitchen. Observing basic rules of kitchen safety is a good
habit to develop. Always pay attention to what you’re doing in
the kitchen because one slip can cause serious injury or
accidents. To prevent serious injuries or accidents: always
pay attention to what you’re doing, adopt a plan for kitchen
cleanliness, and have necessary safety equipment at your
disposal. It’s also important to be aware of who is in the space
– for example, children should never be left alone in the
kitchen!

Get a fire extinguisher for your kitchen.

This device may not do much for your cherries jubilee, but it
can avert a disaster. You should do your best to prevent a
kitchen fire, but sometimes it’s out of your hands.
So, make sure you know how to use the extinguisher before
a fire breaks out. You can’t waste any time reading the
directions amidst the flames.

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HAZARDS

The term developing the food hazard analysis system needs to be

able to recognize

 Microbiological ,e g salmonella in chicken

 Physical ,e g contamination by glass in any kind of food
 Chemical ,e g contamination by cleaning chemical in any kind of
food

Elevator and Escalator Accidents

Many large hotels sometimes even escalators to make it

easier for guests to get from one level of the building to
another.

The hotel owners are responsible for making sure that any
elevators or escalators in their building are well-maintained
and that any safety concerns that arise during maintenance
checks are quickly addresses.

Fortunately, no one was hurt. If you are in a similar situation

but are not so lucky, contact a hotel accident lawyer as soon
as possible.

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HOTEL POOL ACCIDENTS AND INJURIES
guests. If they fail to create and maintain a safe pool environment,
they can be held liable for injuries and fatalities sustained in the
swimming pool or swimming pool area.
Hotels with swimming pools are responsible for providing pool
safety for their
While many hotel swimming pool injuries are unavoidable with no
one to blame, others may result from negligence

Hotels are required to maintain safe, clean pool areas, post warning
signs and swimming pool rules, and indicate water depth in all pool
areas.

Hotels and resorts can be held liable for injuries to guests and
visitors, as well as negligent acts of hotel employees. Negligence
around swimming pools can include:

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Slips and falls

Locations of accidents

In hospitality setting ,falls usually happens in one of these areas

:

1. Stairways
2. Balconies or landings
3. Ramps
4. Parking lots bathtubs or showers

Importance factors usually involved in these falls are:

1. Presences of handrails /guardrails
2. Presence of a non –slip surface
3. Adequacy of landing areas
4. Accidents victims field of vision
5. Adequacy of lighting

Weather conditions ( wet snowy )and maintenance

(cleaned recently polished)

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 Recent studies on slips and falls

Investigation on relationship among

measurements of
Friction and actual slips and falls events
The number of falls and slips increased as the
difference between
The required (coefficient of friction) and the actual
(dynamic coefficient
Of friction ) increased

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 Concepts in accident prevention [8]

 primary prevention: removal of circumstances causing injury -

eg, traffic speed reduction, fitting stair gates for young children,
reducing alcohol consumption.

 Secondary prevention: reduces severity of injury should an

accident occur - eg, use child safety car seats, bicycle helmets,
smoke alarms.

 Tertiary prevention: optimal treatment and rehabilitation

following injuries - eg, effective first aid, appropriate hospital care.

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FIRE IN THE HOTEL
As soon as the fire is detected and intimated to the front desk, the
first thing to do is to inform the telephone department.
In most hotels the telephone department plays the vital role of
alarming the hotel. In, smaller hotels, which have the telephone
function, merged with the front office operations the procedure
would be to call the fire department in the city for help. The front
office should alert all guest and inform them to use the staircase
and not the elevator.
The telephone exchange should always be manned during the fire
to felicitate communications from one point to another.
If the front office staff has to get actively involved in the fire
procedures then they should search each room thoroughly,
especially under beds or in closets or bathrooms to ensure that
no guests are left behind

General Causes of fire and prevention:

Smoking: no smoking should be allowed in restricted areas.

All cigarette ends must be extinguished completely. Adequate
ashtrays should be provided.

Electrical: regular checking and maintenance of electrical

appliances. Regular checking of building wiring
Train staff not to use faulty equipment.
Do not permit overloading of electrical outlets.

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Heating equipment: use fire guards where possible Position
fire away from furnishings or inflammable material. Apply fire
retardant finishes to all furnishings.

Storage of chemicals: all chemicals, including cleaning agents,

must be stored in special stores. Inflammable liquids should be
stored in dark coloured bottles away from naked light or direct
light.

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 Three “E” of Safety
Safety Education
Employees should be encouraged to come up with ideas for
inculcating safety into hotel methods because safety programs and
policies are only effective when practised accordingly. Proper training
should be provided to each staff.

 Teaching safe method, with emphasis on areas of potential danger

and how they can be guarded.
 Demonstration of use of safety equipment
 Ability to recognize the sign of hazard around them.
 Teaching legal implication of non-adherence to safety procedure.

Safety Engineering
It is done in the designing phase of the establishment. Generally,
equipment, furniture and fittings are allocated the space in
accordance with the safety measures.

Safety Rules Enforcement

Rules are not meant only to be made. Proper implementation and
following the rules become quite necessary. Motivation and
enforcement are to be ensured.

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 Questionnaire

1) How can u prevent accidents in the bathroom ?

a) Always remove soaps from the bath water to prevent slipping

b) Keep electrical items like hair drier to shower area
c) Use non slip mates or strips on the bottom of the bath
d) Handle attached to the wall it prevent accidents
e) Make sure walk slowly

2) How do u prevent accidents ?

a) Don’t rush at your work place

b) Wear required safety gears
c) Pay attentions and follow emergency drills
d) Insists up on proper training and
e) Always be alert

3) How do i stop my bathroom from being slippery ?

a) Keep it clean
b) Keep it dry
c) Raise it up your toilet seat
d) Grab a bath or shower seat
e) Prevent tub slippage

4) what is accidents prevention ?

A) accidents preventions refers to the plans preparation and action

taken
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 to avoid or stop an accidents before it happens accidents can
be
classified as n unplanned and unexpected events giving
increased risk
of injury ill health death and loss of property damage to
environment

5) How do u get rid of slippery floors ?

A) combine one part of vinegar and twon part of water mop the floor
with these solution to remove old wax residues and cleaning
product
that make floor slick if the floor is wet touch after mopping run a
dry mop over it to absorb liquid

analysis of questionnare
among hospitality industry according to guest safety they are aware
of the safety status and
they face the problems and they are in the busy
they even not able to find even a caution board in the particular area
in hotel slip and falls are 42%and other security related 40%
according to employee handling of chemicals in work place 35%
these are the question given by the guest to front office to prevent
while walk out guest from the hotel
some areas like balconies ,staircase bathrooms etc

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Types of caution boards

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How these guide is organised

This guide is meant for small businesses in the hospitality industry.

You can use this guide if you’re an owner, employer, manager,
supervisor or worker in a hotel, motel, restaurant or other food
service establishment. This guide describes the key elements for
health and safety in your business . It also includes sample forms
and checklists that you can use for managing health and safety

Information icons
Throughout this guide, you will see icons that indicate health and
safety tips or references for more information.
The Tip icon indicates a suggestion that may help you improve
health and safety in your workplace.
The clipboard icon indicates a form or checklist included in this
guide. The book icon indicates a true story and actual account of
injury.
The mouse-and-monitor icon indicates a reference to a resource
outside of this guide, including the following:

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steps to health and safety

The following seven steps will help you improve health and safety
in your workplace. 1. Control hazards and develop a safety plan. As
an employer, you must identify hazards in your workplace and take
steps to eliminate or minimize them. Develop a safety plan. Tell
your workers what you will do to ensure their safety and what you
expect from them.
Make sure your workers have access to a first-aid kit. SEA and the
regulations For more information on health and safety programs,
see and regulation Forms and checklist
• Sample Health and Safety Program for Small Business, pages
Annual Review of Health and Safety Program, pages Health and
safety program Review your health and safety program at least
once every three years and whenever there is a change of
circumstances that may affect workers’ health and safety.
For example: When you purchase new equipment, workers will
need training and new safety procedures.
Tip 3 Health and Safety for Hospitality Small Business
Inspect your workplace. Regularly check all equipment and tools to
ensure that they are maintained and safe to use. Also check
storage areas and review safe work procedures.
3. Train your workers. Take the time to train your workers. Tell
them and show them how to do specific tasks. Provide written
instructions and safe work procedures. Supervise your workers to
ensure that they are using their training.

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 4. Talk regularly with your workers. Creating a culture that
supports open communication is important. To foster this, meet
regularly with your staff to discuss health and safety issues.
Encourage them to share their ideas and thoughts on how to
improve safety in the workplace.
5. Investigate incidents. Look into the causes of incidents, including
dangerous occurrences (incidents where no one was injured or
killed, but could have been).
Find ways to change procedures or equipment to help prevent
similar incidents from occurring.
6. Maintain records. Keep records of all first-aid treatment,
inspections, incident investigations and training activities.
7.This information can help you identify trends in unsafe conditions
or work procedures.
Make safety a key part of your business. Safety shouldn’t be an
after-thought. It’s just as important to a successful business as
customer service, inventory control and financial planning. A
commitment to health and safety makes good business sense
because it’s the one way to protect your greatest

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Hazard identification and risk control

Risk matrix – What is the chance it will happen? The risk matrix
determines the likelihood something WILL happen and the impact
if the incident occurs

Very likely Medium High Extreme

2 3 5
Likely Low Medium High
1 2 3
Unlikely Low Low Medium
1 1 2
What is the Minor Moderate Major
chance it will
happen ?

Once you have identified tasks and their hazards, you can set them
into the matrix. High-risk issues with high likelihood/high impact
need immediate attention. The next step is to develop and
implement hazard controls. How you control a hazard depends on
the circumstances. Consider the seriousness of the risk and then
identify what controls

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Tips for safe works

Use safe work procedures:

When a safe work procedure for a task is available, provide a copy

to the worker, post it in a visible spot in the work area or tell the
worker where to find a copy. Written safe work procedures are
also a great tool for training workers.
Tips Work Safe youth resources For more information on young
workers, see the following resources:
• Guide for New Workers
• Understanding the WCB
• www.worksafesask.ca/youth/

Leave alternate contact information :

Tell the workers where to get help in your absences

Observe workers on the job:

Periodically observe what workers are doing on the job and asses
any risks resulting from their action or inaction

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Encourage worker participation

Front-line workers know and understand the hazards associated

with their jobs and often have ideas on how to deal with specific
hazards. Good communication among employers, supervisors and
workers on health and safety issues is vital for the success of a
workplace health and safety program.
Regular meetings are an important way to improve workplace
health and safe

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Roles and responsibilities
Employers, workers and supervisors all have specific roles and
responsibilities for health and safety.
Employers •

Ensure the health, safety and welfare of your workers.

• Correct any workplace conditions that are hazardous to the health and
safety of your workers.
• Inform your workers about the hazards in your workplace and how to
protect themselves from those hazards.
• Provide your workers with access to the SEA and the regulations.
• Ensure that your workers know their legislated rights and responsibilities,
and that they comply with the health and safety requirements for your
workplace
. • Establish an occupational health and safety program.
• Provide and maintain protective devices, equipment and clothing, and
ensure that workers use them.
• Ensure your workers receive education, training and supervision specific
to your workplace
. • Consult and cooperate with your occupational health and safety
committee (or worker health and safety rep

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Standard minimum first-aid kit

1. Keep these items in a weatherproof container that can be

taken readily to the scene of an injury. Maintain adequate
quantities of the following supplies and equipment for
expected emergencies in a well-marked container:

2 . Antiseptic, wound solution or antiseptic swabs

3. Bandage - adhesive strips and hypoallergenic adhesive tape
4. Bandage – triangular, 100-centimetre folded and safety pins 5.
Bandage – gauze roller, various sizes
6. Dressing – sterile and wrapped gauze pads and compresses,
various sizes including abdominal pad size
7. Dressing – self-adherent roller, various sizes
8. Pad with shield or tape for eye
9. Soap
10. Disposable latex or vinyl gloves
11. Pocket mask with disposable one-way rebreathe valves
12.Forceps –splinter
13. Scissors –bandage

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First-aid kits
Most hospitality small businesses only require a first-aid kit
containing standard supplies, a manual, a register and emergency
information some require minimum plus a Class A attendant and
supplies (see page 56), others require minimum plus a Class B
attendant and supplies. Each class is more comprehensive than the
last.

in the appendix to the regulations to determine the requirements

for your workplace. For example: Workplaces with 40 employees
located 90 minutes from the nearest medical facility would require
the standard minimum first-aid supplies, plus a Class A attendant
and supplies, blankets, a stretcher and splints.
First-aid attendants
If your workplace requires a first-aid attendant, the attendant
must hold a valid first-aid certificate for the level necessary for your
workplace.
Transportation of injured workers
Your business needs written procedures for transporting injured
workers. Post these procedures in your workplace. These
procedures should include who and how to call for transportation.
Employers must ensure that a means of transportation for injured
workers from the workplace to the nearest source of medical
treatment is available

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Health and Safety signs
Braille and Talking Products

Emergency Lighting

Fire Door – Action Signs

Fire Exit Signs

Fire Signs

First Aid Signs and Products

Hazard and Warning Signs

Hygiene Signs and Products

Mandatory Signs

Multi-Purpose

Prohibition Signs

Safe Condition Signs

Security Signs and Products

Site Safety

By placing these safety signs we can improve the health and safety
practices therefore these signs must be place on their proper places
as required.

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Suggestion &recommendation
As i do agree that it is important to get a person to safely inspect a
hotel to check its security
My tip for hotels to make sure that their internet provider can adjust
the system to evade hackers
The guest who comes to particular hotel comes with an
understanding that he and his belongings both will be safe and
secure during his stay in th e hotel
at the same time it is also quite important that the hotel staff and
assets are protected and secured
hence it is very important to have a proper safety and security system
in place to protect to staff guest and physical resource and assets
such as equipment appliance building gardens of the hotel and also
belonging of the guest
safety and security is always the first priority towards guest service
two keys required to open safe deposit box one being the guest key
and either being the control key guard again key put in by the cashier
safe deposit attendant

after the verification of the identity of the guest the safe deposit
attendant cashier should accompanied the guest to the safe deposit
are in safer sight should make the use of use of the control key and
gets key to open the safe
sometimes the hotel may not be able to meet the demands for
individual safe box. In that case a large box containing the belonging
of note then one guest is used
each guest belongings are put in an envelope which is sealed ‘
the key to these box is stoed in a secure and lih is maintained which
records and entry each time the key is use to open the box

37
FINDINGS
Safety and security are two of the most important things in the overall
tourist experience. which ensures the preparedness and prevention
from loss or danger to human life and properties. In regards to being
prepared for the next disaster, risk management should be
considered and the following four elements should be controlled to
evaluate the risk level:
Hazard, Exposure, Location, and Vulnerability. This element may
present different results when joined with other elements. Thence, it's
better to study the potential effect and loss of specific disasters

In the literature, researchers proposed different models to deal with

disaster and crisis events, in order to prevent the hazards and risks of
such events on the tourism and hospitality industry proposed two
crisis typologies when dealing with emergencies: the "Cobra" and
"Python" typologies A Cobra typology relates to a sudden emergency
such as the Bali bombing or 9/11, which particularly leads to a
defensive response, while a Python typology is related to a repeated
disaster affects the organizations. It is necessary to enforce a multi-
level emergency preparedness plan in order to reduce the potential
effects from this phenomenon
Roberts (1994) in his model explained four stages of the crisis
management. The pre-event stage is where the efforts to mitigate the
effects of and to be prepared for the potential disaster, while in the

38
emergency phase the disaster happens and actions will be taken to
rescue and save people and properties

. The Intermediate phase occurs when the organization provides the

short-term needs to restore essential services and overcome issues
as quickly as possible.
Finally, the long-term phase is where the repair of infrastructure, the
application of long-term strategies, and the enhancement of any
shortages in the emergency plan occur to prepare for the next
disaster.

39
Safe work procedures

Safe work procedures are directions on how work is to be carried

out safely. Information about hazards and what must be done to
eliminate or minimize risks is built into the procedures for the
workers’ safety. For example, you may need to develop procedures
for handling cash or disposing of hot oil. In your procedures,
include information about how to carry out each step in the
procedure safely.
When do I need written safe work procedures?
Not all tasks require a written safe work procedure. It may be
sufficient to address safety issues verbally when training workers.
To decide if a written procedure is required, consider the following:
• How severe would the consequences of an incident be?
• How often is the task done?
• How complex is the task?
In general, written safe work procedures are recommended for:
• Medium- to high-risk hazardous tasks;
• Complicated tasks, so that important steps don’t get missed;
• Frequently performed tasks, to avoid shortcuts; and
• Less routine tasks, if workers need reminders about the hazards
and how to control the risks.
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What kinds of tasks require safe work procedures?
Common tasks in the hospitality industry that may require written
safe work procedures include the following:
• Disposing of hot oil;
• Handling garbage
• Cleaning up blood and other body fluids;
• Cleaning bathrooms, ovens or swimming pools; and
• Turning mattresses.
The regulations often require written safe work procedures for
some specific tasks and situations. Examples common to most
small businesses in hospitality include the following:
• Locking out equipment;
• Preventing workplace violence and harassment
Working alone or in isolation

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Six common safety hazards in the hospitality
In the hospitality industry, there’s the usual suspects in terms of workplace
hazards and risks that are generic to our business. These hazards are found in
most hospitality venues including hotels. They basically need to be
addressed to ensure we reduce the risk of injury to employees in particular,
and patrons and guests with public liability issues in mind. A hotel operating
in today's regulatory climate just has to accept that identifying and
controlling health and safety risks is a normal cost of doing business.

Manual handling
Fifty percent of all injuries in the hotel sector are incurred while carrying out
some sort of manual handling related task. They’re generally
musculoskeletal type injuries – trauma or pain to your back, knees, elbows,
muscle tears, contusions etc. The nature of repetitive work in our industry,
like moving kegs or carrying cartons, making beds or carrying luggage, can
lead to muscle strain directly or over a period of time.

 Ensure that your people undergo a solid induction when they join your
workplace which includes both theory, practical and on-the-job
training in how to safely carry out their appointed tasks.
 Think about the work area and organise it in a way that reduces the
need for or instances of lifting, moving and carrying stock.
 Use mechanical aids like keg lifters, hand trolleys, pallet jacks, carts
and concierge trolleys.
 It is a reasonable option to lift heavier items by using a workmate to
help you (a team lift).
 One of the keys to preventing back or muscle strain is to ensure a load
is lifted correctly by using your legs to hinge, not your back, and
 keeping the item close to the body.

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Slips, trips and falls

It’s rare to go back-of-house in either a trading or accommodation hotel and

not find water or condensation on the floor in some form or other.

This is an occupational hazard, to use the terminology. However, steps can

be taken to reduce the risk of water pooling or condensation notwithstanding
our sub-tropical climate playing a part.

Old pipes or lines have a tendency to leak especially under or around the bar
counter where taps, basins and other activity occurs. Some hoteliers just put
up with this and let it ride or use rubber matting on the floor as a means to
prevent slipping. Rubber matting is a useful short term fix to counter spillage
or pooling, but the real answer is to find and repair the source of the
problem.

Other practical measures to prevent slips, trips and falls:

 Poor housekeeping practices where pedestrian thoroughfares are

clogged with flotsam and jetsam are common back of house – find
somewhere else to store it.
 Ensure all staff wear enclosed, non-slip footwear for the task.
 If practical for your venue, slip resistant high grade vinyl laid behind
the bar is a recommended solution.
 Clean up spills as soon as is practicable (signpost if the floor is wet).
 Install good lighting, especially on stairs or pedestrian areas that are
uneven, so people can see ahead clearly

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Hazardous chemicals
Most hazardous chemicals used in a hotel context are cleaning agents. The
kitchen will generally use heavy duty oven and grill cleaner although there
has been a tendency for venues to change to more environmentally friendly
products over recent years. Beer line cleaner is of course a nasty alkaline that
will cause blindness if it gets into the eyes. Some tips when using or
handling chemicals:

 Use the least hazardous chemicals for the job.

 Use personal protective equipment when handling or using hazardous
chemicals e.g. gloves, face mask, long sleeve clothing and respirator (if
required).
 Ensure that safety data sheets are available where hazardous chemicals
are stored and used, as these provide safety advice and details of the
chemical.
 Store chemicals safely and securely when not in use.
 Do not store chemicals in food and/or drink containers and make sure
they are correctly labelled.

Burns, scalds and cuts

These are the obvious results of hazards that are found in hotel kitchens.
Kitchen staff can become blasé when it comes to safety practices e.g. in
many cases it’s not the go to wear stainless steel mesh hand gloves or
gauntlets to prevent cuts. My advice is to strictly enforce safety practices in
the kitchen to prevent your staff getting injured and potentially forcing up
your Work Cover premium.

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Electrical
The best protection against electrical hazards is to install residual current
devices (safety switches) on all your electrical circuits. Many older hotels
don’t have this level of protection but it’s becoming an essential in a modern
day context as our reliance on electrical or electronic equipment increases.
Do not use electrical double adapters in any circumstances, protect extension
leads from damage or lying in wet areas, and test and tag your portable
electrical equipment if all your circuits do not have safety switches.

Carbon dioxide gas

Food grade carbon dioxide is used in hospitality for beverage dispensing.
This gas is inert, odourless and an asphyxiant. CO2 is heavier than air so if it
leaked in a cellar it would pool on the floor and then rise. In today’s
contemporary world, it would probably be deemed negligent if hotel cellars
(in areas that are not ventilated) did not protect their staff from this risk by
installing a CO2 detector and alarm system. In terms of gas, ensure that gas
bottles are chained up and that gas fittings are properly maintained.

You are required to reduce the risk of exposure of your employees to these
common workplace hazards. There is generally a cost involved but
prevention by practicable and reasonable means is better than the cure.

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Occupational health and safety regulations
This guide does not replace the occupational health and safety standards
set by legislation. You will still need to refer to the SEA and the regulations
to determine the exact requirements that apply to your business. The
legislation describes health and safety requirements for all workplaces
under Saskatchewan’s jurisdiction. The regulations consist of few parts:
• Core requirements, apply to all workplaces and include subjects such as
giving notice to OHS Division, general duties, occupational health and safety
committees (OHCs), first aid, cleaning, lighting and smoking.
• General hazard requirements, apply to most workplaces and include
subjects such as personal protective equipment, WHMIS, powered mobile
equipment, and entrances and exits.
• Industry and activity-specific requirements, and apply to specific
industries and activities, and include subject areas such as forestry, oil and
gas, prescribed places of employment and health care workers.

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Conclusion
The hospitality industry is one of the most vulnerable industries to
crises. Crises have become more frequent and complex than before,
affecting the hospitality industry and other related activities. So, it is
better to be prepared well to mitigate and minimize the potential
effects of the crisis, whether it is natural or man-made. There is no
doubt that safety and security are two of the most important issues for
the guests, even with a low price as mentioned that asserted that
simply the fact that a destination is low-cost couldn't motivate tourists
to visit hazardous places.

Good relations with the media transmit a clear message and avoid
ambiguity. Organizations should establish cross roll between the
media and government authorities to avoid unnecessary information
and fear. Preparedness and an updated emergency plan with
managers' awareness will help the hospitality industry to provide the
necessary resource well as effective training to avoid or minimize
risks. Safety surveillance and security systems are very important to
save guests' lives and hospitality properties. These factors can also
be used as a marketing tool for guests and meeting planners.
Finally, it's very important to understand the crisis emergency
frameworks to mitigate effects and be well prepared before the crisis
strike, and furthermore, to minimize losses during evacuation when
the disaster happens.

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Bibliography

 Books

Food safety in the hospitality industry

Author - Tim Knowles,
Senior Lecturer in Hospitality Management,
Sheffield Hallam University,
United Kingdom

 Web . Searches

www.worksafesask.com
www.wcbsask.com
https.//safesecuremagazine.com

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