Hotel Hazard Analysis Report: Tips for Maintaining a Safe Work Environment
Added on 2020-09-30
8 Pages1691 Words312 Views
Hotel Hazard Analysis ReportEvery employer is legally obliged to maintain a safe and healthy work environment. Depending on the kind of business, every organization has its own unique health and safety system, contingent to the hazards involved. What is important is that our safety and health management system works for our organization.And in order for our us to monitor, assess and improve our health and safety, we must conduct a Hazard Analysis report as a systematic approach for us to properly manage the risks.LOWSlight reduction in safety margin or functional capabilitiesSlight increase in workload such as routine flight plan changesSome physical discomfort to occupants (except operators)Minor occupational illness and/or minor environmental damage, and/orminor property damageMEDIUMSignificant reduction in safety margin or functional capabilitySignificant increase in operator workloadConditions impairing operator efficiency or creating significant discomfortPhysical distress to occupants of aircraft (except operator) includinginjuriesMajor occupational illness and/or major environmental damage, and/ormajor property damageHIGHLarge reduction in safety margin or functional capabilityCrew physical distress/excessive workload such that operators cannot berelied upon to perform required tasks accurately or completelySerious or fatal injury to small number of occupants of aircraft (exceptoperators)Fatal injury to ground personnel and/or general publicSEVEREResults in multiple fatalities and/or loss of the systemTable 1 Hazard Analysis
HazardLowMediumHighSeverePreventionOverexertionMore than one-quarter ofoverexertionincidents in hotelsandmotels result frommoving fixturesand furniture.• Place your feet apartfor good balance.• Bend your knees.• Keep the load close to thecentre of your body.• Use smooth, gradual motions.• Avoid twisting your back.Slippery floorsSlippery surfacesare one ofthe major causesof slips andfalls in thehospitality industry• Use non-slip footwear.• Keep floors free of waterand grease.• Clean floors regularly.• Clean up spills immediately.• Post warning signs aroundspills or wet floors.Biohazards:CleaningWorkers cleaningbathroomsmay come acrossbody fluidssuch as blood,vomit or feces.Use personal protectiveequipment such asdisposable waterproofgloves.• Use disposable towels toclean up all visible material.• Discard towels in awaterproof garbage bag.• Disinfect the area witha diluted bleach solution.ViolenceDespite therelatively smallnumber ofincidents thatoccur, workplaceviolencein the hospitalityindustrycan result inphysical and• Ensure workers knowthe early warning signsof a potentially violentsituation.• Ensure workers are ableto get help quickly if anincident occurs.• Develop and make available to workers writtensafe work proceduresfor working alone or inisolation
psychologicalinjuries.CutsKnives areinvolved in manyincidents in thehospitality industry,especially amongchefs and cooks.Injuries range fromminor cuts to lossof fingers.• Use a flat surface orcutting board.• Use the right knife forthe job and make sureit is sharp.• Hold the knife securelywith your stronger hand.• Curl the fingers of yourother hand over the objectto be cut.• Cut away from your bodywhen cutting, trimmingor deboning.• Wear protective equipmentsuch as cut-resistantgloves, if necessaryChemicalexposuresMany chemicalsused in workplacesmay causeirritation oreven serious injuryor disease.• When handlingchemicals, use personalprotective equipment asrecommended by themanufacturers andrequired by the employer.• Read the labels and thesafety data sheets (SDSs)that accompany chemicals.• Follow safe workprocedures.• Store chemicals in aproperly ventilated, lockedarea and post warningsigns.HarassmentPersonalharassment thatnegatively affectsthe worker’spsychological orphysical well-beingwhere theDevelop and implement a written harassment policy that meetsthe requirements set out in the regulations; and• Ensure, as much as reasonable, that workers are not exposedto harassment arising from any situation at
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