Workplace Health and Safety

Workplace Health and Safety Student Program
Hospitality and Tourism Industry (Continued)

Hazard Identification

Hazard identification is a key step in preventing injury and disease in the workplace. Where there's a risk, you need to stop and think. You need to think about what you are about to do, the potential risks and the likely effects on yourself and other people.

The 3 Step Approach to Hazard Identification:

1. Spot the hazard.

Be alert at work! Notice potential hazards and work out what the problem is.

2. Assess the risk.

Talk to your supervisor about the hazard and work out a way to solve the problem.

3. Make the changes.

Follow through. Carry out the agreed actions in order to solve the problem.

Manual Handling

Manual handling is not just about lifting heavy objects. It includes any activity requiring the use of force exerted by a person to lift, lower, push, pull, hold or restrain a person, animal or thing.

Bed making, vacuuming, carrying trays, placing boxes and other items on shelves, cleaning, pushing laundry trolleys and loading and unloading washing machines are some examples of manual handling tasks in the Hospitality and Tourism Industry environment.

Manual handling injuries include:

strains and sprains;
neck and back injury;
cuts, bruises and broken bones; and
hernia.

People who suffer from a manual handling injury at work may spend the rest of their lives coping with pain and be unable to do a lot of the things other people can do.

You should be informed and trained in:

safe manual handling methods;
specific manual handling hazards;
safe work procedures;
using manual handling aids; and
the right to ask for help.

Ways to reduce the risk:

lighten loads - break loads into smaller quantities (such as trays of glasses or plates);
trolleys should be pushed instead of pulled;
beds should not be so low that considerable stooping is needed when being made;
trolley wheels should be the right size and type;
do not put items on the floor that will have to be picked up later (double handling);
use steps to reach or place items on high shelves;
reduce bending, twisting, reaching movements; and
use shallow trolleys instead of deep linen trolleys to minimise reaching down;
ask for help if necessary.

Slips and Trips

Slippery floors in the workplace are a serious hazard and can result in far more serious accidents than simply slipping and falling over.

Slips are the main cause of accidents in kitchens. Slip resistant floor surface should be provided in kitchens, serveries and dining areas.

The use of incorrect cleaning products can destroy the non-slip properties and may cause sheet flooring (such as lino.) to lift at the seams causing a tripping hazard.

Floors need to be even and free from obstruction.

Floors can become slippery when liquids, grease, food, or other substances are spilt on them, or while being washed, therefore any spillage should be cleaned up immediately, or signs put up to warn people of the hazard.

It is important that you wear appropriate footwear for the work you will be doing and the floor surfaces you will be working on (i.e. ceramic tile, concrete, wood etc.). It may be necessary to wear rubber soled shoes for some surfaces to increase traction with the floor surface for stability.

Objects such as boxes, cartons, bins, and furniture placed in areas where people are moving around can pose hazards. You could trip, stumble or bump into something, resulting in an injury, or objects could fall on you or others when you are near them.

Ways to reduce the risk

Regular cleaning of floors is necessary to maintain a safe surface.

Use of polishes and cleaning agents that produce the maximum natural traction of the floor surface.

Extension cords should never be placed across walk ways.

Learn the procedures for cleaning up spilled substances and removing objects that are a risk to people.

Machinery and Equipment

Many types of machinery and equipment are used in the Hospitality and Tourism Industry.

These are a few examples:

slicers;

band saws;

mincers;

patty forming machines;

meat tenderisers;

pie and tart machines;

general mixers

slicing, grating anc chipping mixers;

food processors;

dough machines;

wrapping and packing machines;

floor polishers;

pressure washers;

steam cleaners or hoses;

vacuum cleaners;

washing machines and dryers; and

tile scrubbers.

Employers provide adequate training in the use of machinery and equipment.

The person cleaning the machine may have to uncover dangerous parts of the machine. Safe methods must be clearly set out by managers and supervisors, and followed by employees or there is a risk of serious injury.

Guards are attached to mechanical equipment and must be used to protect you from the moving parts of machines. Machines must not be run with the guards off.

Most machines use electric power. If water leaks into electrical equipment it can cause electric shock or even electrocution unless precautions are taken. The risk is greater where pressure washers, steam cleaners or hoses are used.

All catering equipment should be installed on a level surface, on a secure base. Where castors are fitted, the brakes should be regularly checked to make sure they are working properly.

Smaller pieces of equipment that sit on a work top should be stable and positioned so that they cannot be dislodged. This is why many pieces of equipment are bolted to bench tops.

Noise

Kitchen and laundry areas are normally constructed with tiled surfaces to comply with health and hygiene regulations. This has an effect in that noise in these areas reverberates more than in other areas as it bounces off walls, floors etc. Noise levels from one or more sources operating simultaneously may exceed the legal limits and that case control measures must be investigated and where possible implemented to reduce noise at the source.

Where this is not possible the employer must protect your hearing by means of hearing protectors. Your employer must also provide appropriate training and instruction so that you can wear and take care of the hearing protection effectively.

In food preparation areas earplugs should not be worn, unless they are connected to each other with a string or cord, due to the danger of an earplug which was not inserted correctly falling out and disappearing into food. Customers and authorities don't appreciate these things happening.

In kitchens likely sources of excessive noise are:

Slicers;
Bandsaws;
Meat mincers;
Food processors;
Mixers and
Washing machines.

In laundry areas likely sources of excessive noise are:

Boilers;
Washing machines and centrifuges;
Compressors;
Steam cleaners and steam presses etc.

In the Hospitality and Tourism Industry many organisations have music entertainment several nights per week. Examples are live bands, amplified music by DJs and Kareoke. All of these are known to exceed the exposure limits for unprotected ears over relatively short periods of exposure.

If you are to work in areas where music is made, eg a bar area, collecting glassware etc, you must wear hearing protection to avoid excessive exposure to noise. Your employer must provide you with ear protectors together with training and instruction in their use and care.