I. Introduction Loss Prevention Surveys



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Self Inspection

A sample Food and Beverage Inspection Report is included in the appendix.



Health & Safety

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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

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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.

Training

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:



  • Awareness of slip/trip/fall hazards.

  • Reporting wet and slippery areas

  • Reporting trip hazards

  • Keeping floors cleaned and maintained

  • Wearing Slip Resistant Shoes

  • Proper use and maintenance of mats

  • Reporting of burned out lighting

  • Not to walk by any hazards, rather to take ownership of them.

  • Areas of special concern involve changes in elevation. Specific items include:

  • Missing or damaged hand rails

  • Frayed or damaged carpet

  • Broken or burned out step lighting

  • Broken or burned out overhead lighting

  • Steps or curbs that are not clearly visible

  • Cracked or broken walking surfaces

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:


  • Dry any water on the bathroom floor

  • Do not stand on the tub edge


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  • Wear slip resistant shoes

  • Use extensions to reach the shower walls

  • Keep the tub area clean

  • Report all problems immediately

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:



  • Pre-planning their lift

  • Utilizing team lifting when practical

  • Making multiple trips

  • Bending at the knees and keeping their back straight

  • Lifting with their legs, not their back

  • Never carrying loads which block their vision

  • Avoid lifting objects over their heads

  • Keep the load at waist height and close to their torso

  • Turn using their feet not their waist

  • Taking the time for a second trip could prevent a lifetime of disability.

For assistance in implementing a back safety program contact the Loss Prevention

Department.



Health & Safety

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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:


  • Signage indicating "Wet floor" and "Walk slowly" should be posted while the floor is

  • slippery or being cleaned.

  • The floor should be swept first to remove all loose soil and debris.

  • In a clean, empty mop bucket equipped with a ringer, mix a general purpose cleaner

  • and/or a degreaser with hot, clean water. Follow the manufacturer's instructions in

  • mixing the cleaner and water. Laundry detergent and other cleaners which leave a

  • residue should not be used.

  • Apply the cleaning solution to the floor surface with a clean mop. A string mop is

  • recommended for the best results.

  • Clean small areas at a time using a side-to-side motion of the mop.

  • Periodically ring the mop to remove excess water and dirt.

  • Leave the cleaner on the surface for five or six minutes to allow it to cut through the

  • dirt and grease.

  • Scrub the surface with a bristle brush or broom to break up the soil.

  • Remove dirty residue with a mop or squeegee.

  • Rinse the surface with clean water using a clean mop and allow the area to dry.

  • The water should be changed whenever it becomes soiled or cool.

  • Signs should remain posted until the floor is dry.

  • When a steam cleaner is available on the property, steam clean the kitchen floor once a

  • week.

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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.

General Duty Clause

"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 Inspections

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:


  • Arrange for a meeting room or office close to the lobby to conduct the opening

  • interview.

  • Always treat an inspector with respect and professional courtesy.

  • Request an escort go with the inspector. This person should be someone qualified to

  • answer questions about the business' Safety & Health program and/or equipment,

  • machinery and be able to obtain documents as requested. The Chief Engineer, Risk

  • Manager and Training Manager would be good prospects.

  • If the inspection is being made as a result of a complaint, try to limit the inspection to

  • the area involving the complaint.

  • Ask to see the I.D. of Inspector (document name and I.D.)

  • Escort should take a notebook & camera to document & record during the inspection.

  • During the inspection the Escort may ask what the inspector is looking at or focusing

  • on, and should document and photograph the area.

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  • Document the name of employees located in every area of the property that was

  • inspected at the time of inspection.

  • The Inspector may interview employees at any time and anywhere on the property

  • during inspection.

  • The Escort is to document what employees are interviewed and what questions were

  • asked of the employee by the inspector.

  • Document all changes made by the Inspector with photographs.

  • Record all conversations between the Inspector and the Escort.

  • Ask for a meeting at the end of the inspection. At that meeting, ask for the violations

  • and, if possible, set a time for corrections.

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

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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:



  • Definitions of terms used in this program.

  • Sample hotel exposure plan.

  • Precautions to prevent contact with blood and sharps.

  • Hand washing procedures.

  • Use of personal protective equipment.

  • Disposal of contaminated sharps.

  • The use of red containers and containers labeled BIOHAZARD.

  • Cleaning and decontamination of equipment.

  • Hepatitis B vaccination, declination, and post exposure procedures.

  • Recordkeeping procedures.

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.

Bloodborne Pathogens - microorganisms found in human blood and other body fluids

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.

Exposure Control Plan - the hotel's written plan which describes the procedures being

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.


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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.

Personal Protective Equipment (PPE) - special clothing and equipment worn by the

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.

Video

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.


  • The hotel's plan to evaluate exposures. This should include general procedures under

  • the heading Employee Exposures. The hotel will have to add the specifics of how the

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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  • The employees should be informed that all job functions will be evaluated regarding

  • their exposures and the procedures for how this will be done. The exposure

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.



  • Be sure that there are always employees on duty who have been trained in basic first

  • aid. They should be trained in how to use first aid equipment and how to protect

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.

Hazard Reduction

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.


  • Employees should never reach into wastebaskets. The entire wastebasket or trash

  • container should be picked up and dumped.

  • Any employees who have contact with bedding and linens should be instructed to

  • check it for sharps, blood or other potentially infectious materials before handling.

  • Personal Protective Equipment (PPE) in the form of gloves, aprons, face and eye

  • protection will be given to employees who are exposed to contaminates. The hotel

  • will furnish these at no cost to employees. As they are issued, employees will be

  • instructed as to what they will protect against and how they are to be cleaned and

  • disposed of if it becomes necessary. The hotel should obtain this information from

  • the manufacturer and follow their instructions (a list of suppliers are included with

  • this outline). This equipment must be available to housekeeping and laundry

  • employees. Laundry employees should wear them while handling potentially

  • contaminated linens.

  • The employee will immediately inform their supervisor of any defective PPE and it

  • will be immediately replaced. This includes cracked, peeling, torn, punctured or

  • otherwise damaged PPE.

  • PPE, trash bins, waste containers, tools or other equipment must be decontaminated if

  • they have been exposed to any contaminants.

Health & Safety

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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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