MODULE 1

Creating Safe Work

place Environment
OBJECTIVES:
IDENTIFY WORK PLACE HAZARDS
A S S E S S I N G R I S K S , P R E V E N TAT I V E A C T I O N , M O N I T O R I N G A N D R E V I E W
P R O C E D U R E S A N D L E G I S L AT I O N
U N D E R S TA N D O C C U PAT I O N A L H E A LT H A N D S A F E T Y P O L I C Y
D E T E R M I N E E M P L O Y E E S A N D E M P L O Y E R S R E S P O N S I B I L I T Y O N H E A LT H A N D
SAFETY
DEFINITIONS CATEGORIES OF
OF HAZARDS HAZARDS
Anything or condition with the Safety – anything or condition that
can cause physical injury
potential to cause harm
Health – any infective agent,
The potential of a substance, substance situation or condition that
person, activity or process to directly attacks the body tissues
cause harm (injury or illness) causing occupational illness
Anything (material/substance, Environment – any pollution, waste
machine, methods or matters) in including noise in any form or
the workplace that has the quantity that impairs the quality of
potential to cause harm the working environment, such as
dust, smoke, gases, radioactivity and
odors
TWO MAIN CLASSES
• Natural – (geological) a threat of a naturally occurring event that
will have a negative effect on people or the environment. (flood,
lightening, wildfires, earthquake, soil erosion, high winds, hurricanes,
volcanic eruption, sink holes, tsunami, drought, famine, heat waves,
climate change
• Manmade - (sociological) threats having an element of human
intent, negligence, or error; or involving a failure of a human-made
system. It results in huge loss of life and property. It further affects a
person's mental, physical and social well-being. (fire, flood, crime,
arson, civil disorder, terrorism, war)
Specifics of hazards
Physical – doors, stairs, platforms, ladders, fire, falling objects,
manual handling, noise, vibration, temperature, radiation, lighting,
air quality.
Mechanical – electricity, machinery, equipment, pressure vessels,
dangerous goods, forklifts, cranes
Chemical – chemical substances, liquids, cleaning agents, dust and
fumes from processes, acids, poisons, dangerous substances
Biological – bacteria, viruses, pathogens, mould, mildew, insects,
vermin, fungi, animals
Psychological – workplace stressors, ergonomics, strain,
overexertion
CUTS
Cuts are among the major risks in the hotel industry. They may occur from the use of knives and machinery
in kitchens, laundry shops and engineering workshops. You may be injured while using or cleaning
machinery/equipment as a result of coming into contact or being trapped between moving parts. Cuts may
also arise from handling broken glass or porcelain by room attendants.
Machinery used in the kitchens and laundries like mincers, food mixers, meat slicers and ironing machines
should be properly guarded. Where this is not feasible, sensors or two-hand controls can be used. A guard
that is provided but not put in position would not serve its intended purpose. Regular maintenance would
also reduce accidents that result from faulty machinery. Staff should be encouraged to maintain good
housekeeping at the workplace.
Use Machinery with care
Do not wear loose or frayed clothing or jewelry that could get
caught between moving parts.
Ensure that safety guards are in place before operating any
machinery.
Follow the operating instructions from the manufacturer or supplier.
Do not try to reach into any moving parts of the machinery with
your fingers. Use a pusher/tool to avoid contact.
Make sure equipment's are switched off prior to cleaning.
Use Knives with care
Use the right knife for the job.
Always use a proper cutting board.
Make sure the knife is sharp.
Store knives in proper racks with the blade pointing down in a visible
place.
Cut away from your body when cutting, trimming or de-boning.
Use protective gear such as mesh gloves.
Wash and clean sharp tools separately from other utensils.
STRUCK AGAINST/BY
OBJECTS
Injuries can occur when persons are hit by hard, heavy or sharp
objects. When materials are not properly stacked they may collapse,
causing injuries to persons nearby. Narrow and cluttered
passageways can contribute to the risk of such accidents. When
trolleys and carts are not handled with care, accidents may also
arise.
Prevent being Struck
Ensure goods and materials are stacked properly.
Make use of the appropriate personal protective equipment.
Do not rush through swing doors, especially with trolleys.
BURNS AND SCALDS
The use of ovens and deep fryers without due care can cause burns and scalds. A blast of heat or
steam can be released when opening hot oven doors, saucepan lids, etc. Staff should know the
possible hazards and the preventive measures when handling such appliances or hot liquids.
Handle Hot Items with Care
Organize your work area to prevent contact with flames and hot objects. Don’t reach across hot
surfaces.
Keep the floors clear.
Use gloves for handling hot objects.
Ensure safe temperature levels for hot liquid like oil or boiling water.
Ensure that the handles of pots and pans do not stick out from the counter or stove.
Do not open cookers and steam ovens that are still pressurized.
Open lids towards the direction away from you.
Open hot water and hot liquid faucets slowly to avoid splashes.
SLIPS, TRIPS AND FALLS
Many workplace injuries also result from workers slipprery floors, tripping over physical
obstructions or falling from height. This could be due to insufficient lighting, poor housekeeping,
wet and slippery floors, and lack of handrails on platforms or staircases, unsafe use of ladders or
carelessness.
Preventing Slips, Trips and Falls
Avoid creating obstacles in work areas and floors.
Keep floors and stairs dry and clean.
Wear footwear appropriate to the type of floor surface like non-slip working shoes or make use of
anti-slip flooring.
Ensure carpets and rugs are free of holes and loose edges.
Create and maintain proper lighting.
Hang power cords over aisles or work areas to prevent tripping accidents.
Ensure elevated platforms are guarded against the fall of persons. Provide alternatives like safety
harnesses where physical guards are not feasible.
Safe use of ladders
Inspect the ladder before and after each use.
Do not use defective ladders e.g. broken or missing rungs: loose hinges, or missing
screws or bolts
Set ladders on a stable and level surface using slip-resistant heels or have someone hold
the ladder.
Maintain three points of contact when using ladders. “Three points of contact” means
two feet and one hand or two hands and one foot are always in contact with the ladder.
Face the ladder when standing on it and when climbing up or down, gripping two sides
with both hands to maintain a three-point contact.
Stay within the side rails. Do not stretch the body to reach spots on either side of the
ladder. Move the ladder to the preferred position instead.
Use barricades and warning signs to keep vehicle and foot traffic away from ladders.
D R A Z A H E IS O N

The hotel environment is generally quiet but there are certain areas where staff may be exposed to
a noise hazard (i.e. engineering workshops, boiler rooms and disco). Hearing loss may result from
long-term exposure to hazardous noise levels.
According to the Occupational Safety and Health Standards of the Department of Labor and
Employment, a person should not be exposed to noise levels exceeding 90dBA for 8 hours a day
to prevent hearing loss. Where the permissible noise exposure level is exceeded, measures should
be taken to lessen the noise exposure.
Some Noise Control solutions
Replace noisy machinery.
Keep sources of noise away from hard walls or corners.
Isolate or enclose sources of noise.
Construct suitable noise barriers.
Line interior surfaces with sound absorbing materials.
Maintain machinery and equipment at regular intervals.
Wear PPEs such as ear plugs or ear muffs.
EXTREME TEMPERATURE
Kitchen, boiler room and laundry staff may be subjected to heat stress from the
machinery or equipment used in their workplace. This can cause headaches, fatigue
and discomfort. It may also result in heat related illnesses such as prickly heat, heat
exhaustion (fainting) or heat stroke.
Avoid suffering a Heat Related illness
Wear appropriate clothing.
Drink water and rest in a cool area.
Improve the ventilation in the workplace.
Be aware of emergency / first aid procedures associated with heat related illnesses.
Staff can also be exposed to cold temperatures while retrieving or storing items in
cold storage rooms. Freezing of the tissues results in frost nip or frost bite. They
should wear warm clothing while working in such cold environments.
ELECTROCUTION
Electrocution occurs when the human body becomes part of an electric circuit through which
current passes. Electrical hazards include electrical shock, burns sustained at the point of contact,
and injuries due to muscle spasm causing, for example, a fall from a ladder. Electrical equipment
and appliances should be regularly inspected by a qualified electrician to ensure good working
condition.
Handle Electrical Appliances with Care
Report any damaged plugs, wires, electrical equipment.
Ensure faulty equipment is taken out of use until repaired (label as faulty or remove the plug to
prevent use).
Keep power cords away from heat, water and oil.
Do not clean electrical equipment with flammable or toxic solvents.
Do not overload electrical points.
Pull the electrical plug, not the cord.
Establish a set of lockout-tagout procedures for the repair and maintenance of electrical
equipment.
FIRE AND EXPLOSION
Workplaces which use flammable substances (i.e. LPG) or high-pressure
applications, like kitchens, laundries and boiler rooms are at risk for fire and
explosion. The main hazards are gas leakage followed by ignition (when mixed
with air it is highly flammable and potentially explosive). Improper usage or
faulty electrical installations could also result in fires.
Some hotels use pressure vessels like steam boilers for supplying their laundries
and guests with steam and hot water. These steam boilers are usually located in
specially designated boiler rooms. Air receivers are also used in the tool rooms
and workshops. These pressure vessels should be inspected regularly as
required by law. Regular maintenance should also be carried out by the boiler
attendants. Staff, especially those working in the kitchens, should be taught on
how to detect gas leakage.
FIRE AND EXPLOSION
Employers are advised to plan and conduct regular fire drills to
familiarize hotel personnel with the evacuation and rescue
procedures in times of emergency. Sufficient fire-fighting equipment
like fire extinguishers and sprinkler systems should be provided and
maintained regularly. Fire escapes and exits should also be properly
marked and kept free from obstruction.
LPG/Gas Safety
Know where the gas shut off valve is and how to use it. It should be located in a
safe area (away from cookers and heat) with proper signage.
Store all cylinders (full or empty) in an upright position externally in a secure
well ventilated area. Do not store below ground level, or adjacent to openings of
buildings or drains.
Keep storage areas clear of combustible materials and ignition sources and
clearly mark with warning such as no smoking and fire procedure signs.
Provide and maintain suitable fire fighting equipment, e.g. dry powder
extinguishers, and ensure it is readily accessible
In rooms where LPG appliances are used, ensure plenty of high and low level
ventilation and provide a readily accessible isolation point to switch off the
supply quickly in case of an emergency.
Turn off cylinder valves at the end of each working day.
In Case of Fire
Do not panic. Be calm, but act quickly.
Know the types of fire extinguishers and how to use them.
Take note of the location of the fire extinguishers and alarms.
If the fire is small and localized, put it out with a fire extinguisher. If the fire is large, don’t risk
your safety. Don’t attempt to fight it with a fire extinguisher.
Sound the alarm to inform other staff and customers. Make sure that people are leaving the
building. Do not allow anyone to go back into the building.
Don’t use elevators. Use the stairs.
WALK, NOT RUN, TO EXITS
Staff must not go to lockers to get personal belongings
Fire Extinguishers
Fire extinguishers are-designed
Types & to
Usage
put out small fires, not large ones.
Extinguishers are labeled A, B, C, or D or a combination of these letters to
indicate what type of fire it can be used on.
A - use for fires from burning paper, wood, drapes, or upholstery .
B - use for fires from burning gasoline, solvents, cooking shortening, or grease.
C - use for fires from burning wiring, fuse boxes, or electrical sources.
Fire extinguishers must be recharged/refilled professionally after any use. A
partially used one is as good as an empty one.
Fire extinguishers are to be serviced and checked semi-annually by an
authorized agent.
Extinguishers should be installed away from potential fire hazards and near an
escape route.
How to Use a Fire
Extinguisher
P - Pull the pin.
A - Aim nozzle at the base of the fire.
S - Squeeze the handle.
S - Sweep from side to side.
CHEMICAL HAZARD
Some chemicals are hazardous and may be flammable, toxic,
corrosive or carcinogenic. The most common risks are through
contact with the skin or eyes, breathing in or swallowing. Many
cleaning chemicals are hazardous because they are corrosive and can
cause burns or rashes from allergy or irritation from direct skin
contact. Volatile chemicals such as solvents can be inhaled. Chemical
spills and splashes may harm the eyes. High concentrations of vapor
or gas can accumulate particularly in poorly ventilated and confined
areas. It is therefore important that employees who work with
chemicals are aware of the hazards.
Safe work practices when working
with Hazardous Chemicals
Make sure every chemical has a Material Safety Data Sheet and all containers are properly
labeled.
Always follow instructions and information in the use of cleaning chemicals.
When handling substances, especially concentrates (if unavoidable), always wear PPE, e.g.
rubber gloves. If there is any danger of splashing, wear eye protection suitable for splash
risks, e.g. goggles or visors.
Ensure that rubber gloves are free from holes, tears or thin patches. If any of these faults are
present ask for replacements immediately.
Never mix cleaning chemicals.
When diluting always add the concentrated liquid to water, not the water to the concentrate.
If cleaning chemicals are accidentally splashed onto your skin or eyes, flush the infected area
with running water. Seek medical advice if irritation persists and tell your employer.
Chemicals are used mainly for cleaning in hotels. Persons at risk include housekeepers,
stewards, laundry workers and engineering or maintenance personnel.
Safe work practices when working with
Hazardous Chemicals
If you are dispensing powders, always use a scoop; never use your
hand.
Open windows or air vents for proper ventilation. A suitable fume
mask and goggles may also be required depending on
manufacturer’s instructions.
Always store chemicals as manufacturers advise, for example away
from heat, sunlight, foodstuffs and humans, especially children.
Check chemical containers regularly for damage or leakage.
Ensure chemicals are disposed of properly by following the
instructions given in the safety data sheet.
BIOLOGICAL HAZARDS
Staff can be exposed to blood and other body fluids through
needlestick and other sharps injuries. They may accidentally get in
contact with used needles between bedsheets, under beds, in
garbage containers, and hidden in washrooms.
These items could be contaminated with blood and body fluids
infected with micro-organisms that can cause diseases. These are
known as bloodborne pathogens. The bloodborne pathogens of
most concern are the human immunodeficiency virus (HIV) and the
hepatitis B and C viruses. These viruses cause diseases that can lead
to death
Workplace violence
WORKPLACE is a situation in which a a person is abused, threatened, intimidated
VIOLENCE
or assaulted in his or her employment. Workplace violence includes threatening
behavior, verbal or written threats, harassment, verbal abuse and physical attacks.
Dealing with Irate Customers
Avoid escalating the situation. Remain calm and polite, and try to calm the other
person.
Once you think the customer has remained his calm, you can ask polite questions to
gather more information on the incident. This will help you resolve the problem better
and effectively.
If you cannot calm the person, ask for help.
Work towards the best potential solution to the customer’s problem. If resolving the
problem is not in your scope of powers, escalate the issue to the appropriate colleague
who can handle it.
Swearing, pranks, arguments, property damage, vandalism, sabotage, pushing, theft,
physical assults, psychological trauma, anger-related incidents, rape, arson and murder
are all examples of workplace violence.
ERGONOMIC STRESSES
Musculoskeletal injuries are injuries and disorders that affect the human body’s movement or
musculoskeletal system (i.e. muscles, tendons, ligaments, nerves, etc.). It could be due to a
single incident such as lifting a very heavy load or slipping and falling. However, it is more often
due to gradual wear and tear from frequent and repetitive activities.
The chance of sprains and strains increases with the effort and frequency of lifts, and with the
awkwardness of postures required to access and move these materials. Slips and falls can also
cause serious strains and sprains. Risks for slips and falls include uneven or slippery floor
surfaces, the presence of spilled materials, and excessively worn footwear soles.
Workplace factors associated with
musculoskeletal injuries and disorders
include:
A. AWKWARD POSTURES
Working with the body in a neutral position reduces stress and strain on
the muscles, tendons, and skeletal system. Awkward postures are
deviations of body parts from their neutral position. Awkward body
posture leads to exhaustion, discomfort and increased risk of injury.
Poor workstation design fosters an awkward body posture. Awkward body
posture hinders breathing and blood circulation and contributes to
musculoskeletal injuries.
Examples of awkward postures include bending the back during bed
making, reaching overhead during cleaning and improper posture while
sitting.
 Preventing disorders from Awkward
Postures
Use tools that will allow you to work in neutral postures. Don't overstretch yourself.
Reach only as high as is comfortable for you.
Use height-adjustable workbenches and chairs.
Avoid bending over by using lift devices to hold items at waist-height.
Use step stools or ladders to avoid reaching overhead.
Use long-handled tools to decrease reaching and stooping.
Store heavier or frequently used items at a height between workers’ hips and chest
to reduce awkward postures when handling these items.
Preventing disorders from
Awkward Postures
Perform work at the proper heights: Above the elbows with elbow support for
precision work such as cleaning or sorting.
At the elbows for light work such as peeling and cutting vegetables.
Between the waist and elbows for heavy work demanding downward forces
such as cutting or slicing meat.
When awkward postures cannot be avoided: Take regular breaks
Perform a variety of jobs to change postures
Complete forceful actions closer to neutral posture
Avoid Awkward Sitting Positions
Avoid bending forward and to the sides.
Do not slouch.
Make sure the height of your chair is just right. Avoid chairs that are
too high or too low.
Ensure proper height for your work table. Do not work with
shoulders and arms raised to prevent neck and shoulder pain.
MANUAL HANDLING
Manual Handling involves moving or supporting objects by one or
more employees. It includes lifting, putting down, pushing, pulling,
carrying objects.
Strains and sprains to the lower back and even the neck and limbs,
may occur among hotel staff involved in manual materials handling
activities. Improper lifting may cause painful back injuries and muscle
strain.
Preventing injuries from
Manual Handling
Assess the weight. Make sure you can lift the load without over-exertion.
Do not lift objects beyond your physical strength. Get help.
Use mechanical aids such as trolleys, pushcarts, hoists or conveyors if
available.
Push rather than pull.
Prepare for the lift by warming up the muscles.
Use the muscle power of the legs, not the back when lifting. Stand over
the object and bend your knees.
Preventing injuries from Manual Handling
Use a wide stance to gain balance.
Keep the load as close to the body as possible. Keep your back comfortably straight.
Hold the object securely and check for slipping.
Make sure you can see over the object while carrying it.
Avoid sudden movements or jerking.
Avoid twisting and bending to the side while lifting.
Do not bend over when setting a load down.
Small steps are best when walking with a load.
Don’t store heavy items in small, confined areas where the worker may not be able to use
proper lifting techniques.
Wear proper gloves or other personal protective equipment when handling objects with
sharp edges, or objects that are very hot or cold.
Wear safety shoes to protect your feet.
PROLONGED STANDING
Most jobs in the hotel involve standing work for many hours. Standing for a long period of time can
contribute to aches and pain in the lower limb.
Preventing disorders from Prolonged Standing
Use foot rails or footrests to be able to shift body weight from one leg to the other to reduce stress
on your back and legs.
Change working positions frequently.
Controls and tools should be positioned so the worker can reach them easily without twisting or
bending. Avoid overreaching.
Wear shoes with well-cushioned insteps and soles to relieve the stress on your knees and back
Wear shoes that allow your toes to move freely.
DO NOT wear shoes with heels higher than 5 cm (2 inches).
REPETITIVE MOVEMENTS
Repetitive use of the hands and upper limb may cause pain in wrist, elbow and shoulder.
Persons at risk include room attendants, laundry operators and kitchen staff.
Preventing disorders from Repetitive Movements
Position hand and wrist comfortably.
Reduce repetition as much as possible by pacing your work at a comfortable rate. Vary your
tasks and take a few minutes to do something that uses different muscles.
Use ergonomically designed tools.
Maintain tools in good working condition to avoid the need to exert excessive force.
Take “micro pauses”. Let muscles rest by pausing for 5 to 10 seconds.
Once in a while, return to an upright posture and let your arms hang loosely by your sides.
 Principles outlined in the Occupational
health and Safety Act
The Occupational Health and Safety legislation outlines basic principles,
such as:
The employer is primarily responsible for the health and safety of
employees and must take the necessary protective measures.
All employees must be involved in health and safety issues.
Employees, are also obliged to support the employer’s efforts in ensuring
a safe and healthy environment.
The Occupational Health and Safety legislation is enforced Laws are
enforced by the labor inspectorate.
Who should be involved in health
and safety issues in the workplace?

Occupational health and safety is a team effort

It should be addressed by both employer and employees
It requires constant inter-action between employer, employees and
government.
What
Every is the shall
employer dutyprovide
of the employer?
and maintain, as far as is reasonably practicable a working
environment
that is safe and without risks.
The employer is required to:
 Provide and maintain a safe system of work

Identify hazards and evaluate risks

Take steps to eliminate or mitigate all hazards before resorting to PPE
Provide information, training and supervision
Provide the means to apply safety measures
Not permit employees to work unsafely
Enforce health and safety measures at work
Ensure that every person on the premises obeys the Act
Ensure that supervisors have work related to safety training
Empower supervisors with authority
What is the duty of the
employee?
The Occupational Health and Safety Act outlines responsibilities of
employees at work. Every employee shall:
Take reasonable care of their own health and safety and of others
who may be affected by their acts or omissions
Cooperate with the employer to enable him/her to comply with the
Act
Carry out any lawful order, and obey the health and safety rules
Report any unsafe situation to the employer or to the health and
safety representative.
References
Somoray, A. M. M. (2016) Principles of Food Safety, Sanitation and Hygiene.Unlimited Books Library
Services and Publishing Inc. Manila, Philippines
Basic Life Support for Health Care Provider American Red cross (2015) The American National red Cross
Department of Labor and Employment. OSH Guidelines for Hotel Industry. Occupational Safety and Health.
Safety retrieved from http://www.skillscommons.org/handle/taaccct/9124
Work Place Safety in the Food Service Industry retrieved from
file:///C:/Users/customer/Downloads/Workplace-Safety-in-the-Foodservice-Industry-1560377001._print.p
df
Ergonomic Guidelines for Manual Material Handling retrieved from
https://www.cdc.gov/niosh/docs/2007-131/