Common Hazards
There are common hazards that exist in the Hospitality and Tourism Industry. It is important to learn about these hazards and how to work safely in these environments.
Within this industry you may be involved in a range of work activities such as food preparation, cooking, bed making, cleaning, food and beverage service, and operating office equipment.
The 3 Step Approach to 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.
- 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 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.
Placing boxes and other items on shelves, painting, gardening, cleaning, writing and typing are examples of manual handling tasks.
Manual Handling injuries include:
- Strains and sprains.
- Neck and back injury.
- Slips, falls and crush incidents.
- Cuts, bruises and broken bones.
- Hernia.
- Strained heart muscles.
- Occupational overuse syndrome (OOS).
People suffering a manual handling injury at work may spend the rest of their lives coping with pain and be unable to do many things other people can do.
If you are a young worker, you are more likely to be injured through manual handling work than an older worker is, as your body is still developing and is less able to cope with strain. This, however, does not reduce the risk to the older worker.
You should be informed and trained in:
- Safe manual handling methods.
- Specific manual handling hazards.
- Safe work procedures.
- Use of manual handling aids.
- the right to ask for assistance.
Manual handling injuries to workers can be prevented by instruction, training and supervision. Safe work procedures should be prepared by employers, in conjunction with employees, to care for the special needs of inexperienced workers.
Even though you are a worker new to the job, you have the responsibility to speak up if you feel your job is too heavy, too difficult, too tiring or puts you at risk of injury.
It is the host employer's responsibility to provide you with safe work procedures, and with instruction, training and supervision for manual handling tasks.
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 spilt substances and removing objects that are a risk to people.
Slippery floors in the workplace are a serious hazard and can result in far more serious accidents than simply slipping and falling over.
It is a requirement that floors should be slip-resistant, but floors can become slippery when liquid, grease, food, or other substances are spilt on them, or while being washed.
Objects such as boxes, cartons, bins and furniture that are 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.
More 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 spilt substances and removing objects that are a risk to people.
Many types of machinery and equipment are used in the Hospitality and Tourism Industry.
For example:
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Slicers
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Dough Mixers
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Band Saws
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Wrapping and Packing Machines
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Mincers
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Floor Polishers
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Patty forming machines
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Pressure Washers
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Meat Tenderisers
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Steam cleaners or hoses
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Pie and Tart machines
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Vacuum cleaners
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General Mixers
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Tile scrubbers
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Slicing, grating and chipping machines
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Washing machines and Dryers
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Food Processors
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Knives
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Host employers should 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 worktop should be stable and positioned so that they cannot be dislodged. This is why many pieces of equipment are bolted to bench tops.
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 cause control measures must be investigated and where possible implemented to reduce noise at the source.
Where this is not possible the host employer must protect your hearing by means of hearing protectors. Your host 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 that was not inserted correctly falling out and disappearing into food. Customers and authorities do not 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:
- Washing machines.
- Compressors.
- Steam cleaners and steam presses.
In the Hospitality and Tourism industry, many organisations have music as 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 a relatively short period of time.
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 exposure to noise. Your host employer must provide you with ear protectors together with training and instruction in their use and care.
Hazardous Substances are dangerous. How dangerous depends on the type of substance, what it is made of, the way it enters the body, and the amount of substance that enters the body.
A hazardous substance can be any substance, whether solid, liquid or gas, that may cause harm to you.
Harm to health may occur suddenly, such as dizziness, nausea and itchy eyes or skin; or it may occur gradually over years, such as dermatitis or cancer. Some people can be more susceptible than others. We use hazardous substances almost every day of our lives. It may be antiseptic for a cut, paint for the walls, or a cleaning product for the bathroom or toilet. They may seem harmless, but even these ordinary things can make you very sick if they are used incorrectly,
Material Safety Data Sheets
A Material Safety Data Sheet (MSDS) provides detailed information on a hazardous substance. It gives more details than a label. MSDS are provided for your Host Employer, by the manufacturers and suppliers of hazardous substances at the workplace. Where you are to work with certain hazardous substances the appropriate MSDS should be available near the work area for consultation when required.
Read the MSDS before you use the product. Always consult with your supervisor before commencing work with any substance you might be exposed to and ensure you get proper training in its use.
If you require more information on what you are using, ask your supervisor or health and safety representative for an MSDS.
It is important that hazardous substances in workplaces are used in accordance with:
- The manufacturer or supplier's written instructions, (the MSDS)
- Agreed safe work procedures.
First Aid treatment for hazardous substances should be part of your training.
Remember:
- Follow safe work procedures.
- Always correctly wear the appropriate safety equipment provided by your Host Employer.
- Do not eat, drink or smoke while working with a hazardous substance.
- Do not keep food or drink near the substance.
- Wash your hands and face and other exposed areas with soap and water before going to the toilet or eating and drinking.
- Read the MSDS.
It is the responsibility of your employer to provide you with safe work procedures for handling hazardous substances and to provide information, training and supervision.
It is very important that every electrical worker works in a safe manner, not only for his or her safety, but also the safety of others.
Working safely includes the work procedure, the type of tools used and the type of clothing worn.
Electric shock occurs when a person becomes part of an electrical circuit and the current flows through their body.
A fatal shock is called electrocution.
The most common cause of electrocution in the workplace is contact with overhead wires. This is because people can misjudge heights and distances between the ground and overhead wires when carrying equipment like poles and ladders, or operating equipment with height extension such as cranes.
Accidents and deaths can also result from equipment becoming "live" due to electrical faults, lack of maintenance or short circuit.
Electrical accidents are most often caused by a combination of factors such as:
- A lack of training.
- A lack of supervision.
- Inadequate work practice.
- Poorly maintained equipment or installation.
- A hazardous environment.
General Safety Precautions
- Keep your appliances in safe working order through inspection and preventative maintenance programs.
- Disconnect broken appliances and have frayed cords or broken power points replaced.
- Always switch off appliances at the power point before you pull out the plug.
- Keep electrical cords off the floor to reduce the risk of damage from drag or contact with sharp objects. A damaged cord can cause a fatal electric shock.
- Know the location of the main electricity supply.
- Use your appliances correctly. Read the instruction booklet and follow all instructions.
- Electricity and water don't mix. Bare feet and wet skin lower the body's electrical resistance. Keep electrical appliances away from water and wet areas.
First Aid:
- Follow safe work procedures.
- Do not eat, drink or smoke while working with a hazardous substance.
- Do not keep food or drink near a hazardous substance.
First aid treatment for hazardous substances should be part of your training.
For skin contact - wash with soap and water, rinse with cold water.
For eye contact - hold eye open under running water for at least fifteen minutes.
For swallowing - inform your supervisor or health and safety representative immediately or ring the Poisons Information Centre on 13 11 26.
Contact Dermatitis:
Contact dermatitis is an inflammation that occurs when a substance comes into contact with the skin.
The skin is irritated and there is an abnormal reaction. This may include itching, cracking or splitting of the skin.
A range of substances can cause contact dermatitis, including:
- Industrial chemicals.
- Manufactured products.
- Metal objects.
- Natural plant and animal products..
Some occupations such as food handlers have a higher risk of contact dermatitis. For example, substances such as cleaning fluids and detergents can contain chemicals that may cause irritation in some workers.
Heat stress does not happen only when a person is working outside in summer. In the Hospitality and Tourism industry a person can suffer from heat stress from working in a hot workplace such as a kitchen, laundry or boiler room.
The cooking process and the need to serve food hot often causes high temperatures and humidity in kitchens and serveries. Both can affect the health, comfort and efficiency of kitchen staff.
Extraction fans may not be enough to properly ventilate all parts of the work area. Additional extractor fans may be necessary with air inlets situated to make sure that there is air movement in the whole work area.
The effects of heat stress range from simple discomfort to life threatening illnesses such as heat stroke. Heat stress reduces work capacity and efficiency. Signs of heat stress include tiredness, irritability, inattention and muscular cramps.
To reduce the Risk of Heat Stress:
- Ensure that your indoor work areas are adequately ventilated, including extraction of air where necessary.
- Replace fluid lost through perspiration by drinking water frequently.
- Take rest breaks in cool places.
- Wear appropriate clothing.
Burns and cuts are serious hazards in the Hospitality and Tourism Industry.
Burns
Causes of burns in the workplace:
- Steam, irons and hot water in the laundry and kitchen.
- Chemicals used for cleaning surfaces and equipment.
- Hot fats and oils, hot stoves, food trays in the kitchen.
Take extra care when working with hot substances
Make sure you are familiar with how to use the chemical safely and that you follow safe work methods. Read the MSDS. To reduce the risk of burns:
Safe methods of work near steam, hot surfaces or hot substances and the use of corrosive cleaning chemicals must be clearly set down and followed.
Supervisors should make sure employees are trained in these methods and procedures and that supervision is provided.
Do not transfer cleaning chemicals into other containers such as milk or drink bottles.
Catering equipment should not be cleaned before the power supply is isolated or unplugged. If the equipment operates on gas, the gas supply must be turned off, including pilot lights. In addition, the equipment should be allowed to cool off before cleaning starts.
Cuts
Cuts may be caused by:
- Sharp tools such as knives.
- Appliances for cutting, shredding etc.
- Broken glass or crockery.
To reduce the risk of cuts:
- Keep cutting tools clean and sharp.
- Use appliances and tools only for the purpose for which they are designed.
- Keep all guards in place and keep your fingers and body away from any moving parts.
- If guards are removed during machine cleaning, make sure they are replaced. Do not start the machine during cleaning.
- When using sharp knives, always cut away from your body.
- Store sharp knives safely after use.
- Do not leave knives in dishwater, as another person may cut themselves whey they put their hands in the water.
Emergency Evacuation Procedures
In case of an emergency it is vital that all employees know the workplaces emergency evacuation plan. It is also preferable that you have practiced the procedure by participating in emergency evacuation drills.
As part of your workplace induction you should be advised of first aid facilities and any trained first aiders, location of fire extinguishers, emergency exits, and emergency contact phone numbers.