I. Introduction Loss Prevention Surveys
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- Bu səhifədəki naviqasiya:
- Engineering Maintenance
- Kitchen Floor Cleaning Procedures
- How to use this material
- Bloodborne Pathogens
- Exposure Determination
- Licensed Healthcare Professional
- Sharps
Self Inspection A sample Food and Beverage Inspection Report is included in the appendix. Health & Safety X-18
Company Sponsored Sports Activities Company sponsored sporting events are often utilized for team and morale building purposes. A problem can arise when an employee is injured. When selecting an activity, consideration should be given as to the likelihood of that activity resulting in an employee injury. Participation in activities which could likely result in an injury should be voluntary. When planning an activity, the hotel should contact the Risk Management Department to determine coverage and benefit issues. Due to the possibility of injury, participants should be required to complete a release of liability when allowed by law. A sample release form is provided in the appendix. Health & Safety X-19
Slip & Fall Injuries Slips, trips and falls are a leading cause of employee and guest injuries. These accidents are serious and can often result in debilitating injuries. A fall may occur due to the presence of a trip hazard, slick surface, or human error. Although hotels can not address human error, they do have the ability to address trip hazards and slippery surfaces. Proper footwear is important to prevent these types of injuries. A normal shoe may have a coefficient of friction (CoF) of 0.2 when wet. A slip resistant shoe has a coefficient of friction of 0.6 when wet. This means a slip resistant shoe has 300% more slip resistance than an ordinary shoe. To encourage use of safe footwear, consideration should be given to sharing the cost with the employees, making it part of the required uniform and providing a payroll deduction program for employees.
As with most safety issues, training is a key component of slip, trip and fall prevention. Employees should be informed of their responsibilities and the steps they should take to minimize these hazards. This should include:
In areas where steps or landings separate levels, care should be taken to ensure that they are readily visible to guests and employees. The material covering these areas should be designed with a color or pattern that is different than the area above and below them. In carpeted areas, this may be accomplished by the installation of contrasting color inlays on the leading edge of the top and bottom steps. Guestroom tubs represent a large number of all slip, trip and fall injuries. In light of this, there are some basic guidelines which should be followed including training employees to:
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To prevent trip and fall injuries, keep housekeeping and engineering carts out of the center of the corridors. Tape down electrical cords when possible. Clean up all spills and report any leaks to your supervisor. Take personal responsibility, the injury you prevent may be yours. Grab/Balance Bars Grab bars designed to assist guests when using hotel facilities should be designed and installed to support a minimum load of 250 pounds. Grab bars should be inspected regularly to ensure that they have not become loose or damaged. Engineering & Maintenance When renovating flooring, only materials with a minimum CoF rating or 0.6 should be used. When an area appears or is reported to be slick, an evaluation of the surface should be completed. Often slick areas may be the result of a build up of grease, dirt or other material. The solution may simply be to thoroughly clean the area. If the area is clean, and remains slick especially when wet, other measures may need to be taken. This could include finding a way to remove the source of the water, replacing the material, the use of mats or a chemical treatment. Back Safety Overexertion & lifting are major causes of employee injuries and lost workdays. Serious back injuries can result in permanent disability. Back injuries are preventable. The most important component of back safety is employee training. Employees who will be required to lift heavy objects, or lift light objects repeatedly should be trained in proper lifting techniques. These include:
For assistance in implementing a back safety program contact the Loss Prevention Department. Health & Safety X-21
Kitchen Floor Cleaning Procedures Slips and falls in the kitchen are a major cause of employee injury in the hospitality industry. They typically occur as a result of a slick walking surface. Often this may be due to untimely or insufficient cleaning efforts or as the result of spilled grease or liquids. To reduce the number of accidents in the kitchen, certain procedures should be followed to keep kitchen floors clean and dry. Falls also may occur when employees wear improper footwear. Employees working in the kitchen should be required to wear a slip resistant shoe as part of their uniform. Slip resistant shoes often have soles which are many times more slip resistant than normal shoes.
The kitchen manager or supervisor should make sure all floor-cleaning procedures are followed. Employees should be assigned the task of cleaning the kitchen floor at least two times per shift. In addition, they may be required to conduct spot cleaning. All employees should be instructed to clean up accidental spills of liquids and solids immediately. The employee discovering, or responsible for a spill should be responsible for cleaning it up. Procedures The following procedures are suggested as an effective method of cleaning kitchen floor surfaces:
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OSHA Introduction The following guidelines have been taken from the United States of America Occupational Safety and Health Administration's (OSHA) Standards. These are considered the minimum standards for all JANKO HOSPITALITY LLC properties regardless of their location. Hotels should comply with all country, state, and municipal laws or regulations that govern occupational safety in the workplace. These laws vary throughout the world.
"Each employer shall furnish to each of his employees, employment and a place of employment which are free from recognized hazards that are causing or are likely to cause death or serious physical harm to his employees" Contacting OSHA In the event a work related accident or illness results in the death of one or more employees or the hospitalization of three or more employees, the General Manager is charged in seeing that the OSHA office having jurisdiction is contacted within 8-hours of the event. The number for the local OSHA office may be contacted by calling 800-321- OSHA
OSHA inspectors are granted authority from the federal government to inspect all business locations under their jurisdiction. An inspection may occur as a result of an employee complaint, workplace accident, high workers compensation modification ration, or random selection. Contact the Loss Prevention Department as soon as possible after receiving notice of an inspection. The following are recommendations for all General Managers when a Health & Safety Inspector arrives on the property to conduct a Safety Assessment and/or Inspection:
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If an inspection lasts for more than one day, most likely fines will increase. Ensure that employees are trained in proper responses to give when interviewed by a Health & Safety Inspector. All interactions with a Health & Safety Inspector should be pleasant and cordial.
If you are cited for a safety violation, contact the Law Department within 1 business day. Health & Safety X-24
Bloodborne Pathogens (29 CFR 1910.1030) Federal regulations governing Occupational Safety and Health have been amended to encompass the management of employee exposure to Bloodborne Pathogens (Title #29 CFR 19 10.1030) in all occupations, not just the health care industry. To ensure compliance with the Bloodborne Pathogens (BBP) Standard, it is mandatory that hotels develop an exposure control plan. The plan is designed to protect all employees who may be exposed to blood or other potentially infectious materials in the workplace. These typically include room attendants, laundry workers, house-persons, engineers, MOD's and first aid providers. Through proper planning, training and the use of proper procedures, the number of employees exposed to these hazards can be kept to a minimum. This guide includes discussions of the following:
How to use this material The enclosed exposure control plan may be reviewed and modified to meet your hotel's needs. The following information should be included to make your written exposure control plan complete. A title sheet should be added with the hotel's name and the person who has overall responsibility for the program. We would suggest this be the Safety Committee chairperson since the Safety Committee should have a major role in the development of this program. The person with the responsibility for chemicals being used and decontamination procedures should be listed in the written program. Department heads and supervisors will have a role in training and keeping employees informed of hazards and procedures. This should be documented by names and titles whenever training occurs.
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The method for issuing personal protective equipment to employees should be included in the written plan. The exact method to dispose of contaminated sharps and equipment should be included in the written plan. Definitions It is important for the employees to understand the material provided in this program. The following terms will be used repeatedly throughout this manual. You may make copies of this section and provide them to the employees as a training aid. BIOHAZARD Container- the containers and labels used to dispose of contaminated equipment. These containers will be labeled BIOHAZARD and will be fluorescent orange or orange-red in color.
that can cause disease. Contaminated - the presence or possible presence of blood or other potentially infectious material on an item or surface. Contaminated Laundry - laundry that has been soiled with blood or other potentially infectious material or laundry that contains sharps. Decontamination - the washing and use of chemicals to remove or destroy Bloodborne pathogens. Engineering Controls - controls designed to remove the exposures from the workplace. They are designed to attempt to eliminate the hazards. This is the preferred method of control and should be used whenever possible.
used to train and protect the employees from Bloodborne pathogens. Exposure Determination - the hotel's list of job functions and employees who may have an occupational exposure to Bloodborne pathogens. Exposure Incident - an incident where an employee has had contact with blood or other infectious material that results from performance of their job duties. HBV - Hepatitis B Virus. HIV - Human Immunedeficiency Virus. Handwashing Facilities - any location within the hotel that has an adequate supply of running water, soap, single use towels or hot air drying machines. Health & Safety X-26
Hazard Reduction - the hotel will be reviewing hazards on a continuous basis in order to train and keep employees informed of those hazards. Licensed Healthcare Professional - a person legally permitted to give Hepatitis B vaccinations and post exposure evaluation and follow up. For our purposes this is a doctor or registered nurse.
employee for protection against a hazard. Red Bags or Red Containers - BIOHAZARD containers used to store and dispose of contaminated laundry and bedding. Sharps - anything that can cause a puncture wound and expose employees to blood. The most commonly encountered sharps are hypodermic needles. Univer sal Precautions - an approach used to help reduce exposure to HIV, HBV and other Bloodborne pathogens. It is a precaution set up to treat all human blood and body fluids as infectious.
After reviewing the above definitions and information with employees you should consider showing them the first section of the safety orientation video which covers Bloodborne Pathogens or any similar BBP training video. These videos contain basic information and procedures for employees and also reviews important points for protection. It will assist in simplifying information provided on the subject but it should not replace actual training. After the video, the employees should be encouraged to ask questions. Hotel's Exposure Plan A sample written exposure control plan is included with this section. This is a general guide and your hotel will have to make modifications so that the information applies to your hotel’s needs. During training, the employees should be given a copy of this written plan or made aware of where it will be available for review. It is a good idea to allow the employees to have input into the development of your specific program because they are “on the front lines”. This will give them a sense of participation as well as providing them feedback on their concerns. Exposures The program leader should emphasize the following during training with employees and these should be included as part of the written control plan.
employees will be informed of the exposures. This includes training for new employees, employees who transfer into different departments, and how they will kept informed of changes to the program.
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determination sheets should be used and explained to the employee. You should identify the most common hazards associated with performing their jobs and list them on the exposure sheets. Some of the more common exposures are included with this program. It is designed so that you only need to add the names, department and jobs to the sheet. However, all jobs should be looked at carefully to identify other potential exposures.
themselves. These individuals should be identified to the hotel staff. It should be made clear however that we are not in the business of health care and those individuals trained in basic first aid are not medical professionals.
You should always look for engineering controls to eliminate hazards whenever possible. However, it is understood that this cannot be done for every exposure and many of the exposures in a hotel will be the type that can not be engineered out. Many of these exposures exist because of guest's actions or simple accidents. Therefore, you should place heavy emphasis on prevention. Basic precautions should be emphasized during the training of employees. Many of these precautions are included here. Procedures should be established for handling and disposing of needles or other potentially contaminated sharps. It is recommended that the employee contact their supervisor, who will dispose of any sharps by following the hotel’s established procedures.
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If contaminated material can not be decontaminated, it should be placed in BIOHAZARD containers. Broken glassware or china should not be picked up using your hands. The broken item should be cleaned up using a broom and dust pan or mop if needed. Needles and other sharps should be picked up using tongs. Employees should not use their hands. These are just some of the basic procedures that should be reviewed as part of the control plan and training for employees. The hotel should evaluate their own specific jobs and circumstances to add to this plan where needed.
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