Doc. No 05/1134/97 EN

Occupational Safety

Information

SAFETY CHECK

For hotels

BGN - Berufsgenossenschaft Nahrungsmittel und Gaststätten

10.2/97
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Safety Check for Hotels

This Safety Check is tailored specially to the requirements of the hotel industry

It may also be necessary to use additional safety checks, viz.

· Safety Check – Hotels

· Safety Check – Office Jobs

· Safety Check – Carpenters’ and Joiners’ Shops, etc.

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Your duty as an employer to ensure safety and health protection in your firm is a great challenge and responsibility.

This view is also stressed in the Occupational Safety and Health Act (Arbeitsschutzgesetz – ArbSchG) which came into effect in August 1996. In addition to his general duty of care the employer is required under the Act to make “an assessment of the hazards which employees may encounter in the course of their work” and take safety and health measures accordingly.

This safety check, a requirement imposed by the European Commission, is intended for employers in small- and medium-sized enterprises. It will help you to discharge your responsibility for safety and health effectively and meaningfully in addition to managing the technical and commercial aspects of your business.

It will also enable you to use occupational safety and health as a major aid to improving your firm’s efficiency and profitability.

Accidents and illnesses affecting employees in small businesses create special problems:

Not only is the health of the individual worker impaired, the performance of the whole business suffers too.

The time lost by workers who fall ill must be made up.

Accidents often entail significant material damage (e.g. destruction of machinery and equipment) and the usual work routines are disrupted.

Organizational weaknesses, e.g. in the preparation of work, often cause unnecessary stress and rushed work, leading in turn to accidents and illnesses.

The Safety Check helps you to get a grip on these problems. So it is not just an extra chore, but contributes directly to the success of your firm.

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The Safety Check

- requires no previous theoretical knowledge;

- helps you systematically to identify any hazards and stress factors to which your staff are exposed together with any problems;

- suggests improvements which have proved useful in practice;

- provides a written record of your safety and health efforts.

The Safety Check is thus a fundamental element in the risk assessment which the Occupational Health and Safety Act demands; together with other materials published by the BGN, and particularly in conjunction with ASI 10.0, it will help you discharge your legal obligations.

Get down to it!

- set aside a little time;

- with the checklist in your hand, do a walkthrough of your premises;

- get your employees to help in carrying out the Safety Check since this will make them more safety-conscious;

- give your employees copies of the Safety Check to complete for their own specific areas of work;

- in case of doubt, use the information and help suggested.

Repeat the Safety Check

- regularly about once a year;

- whenever there are major changes, innovations or extensions to your business;

- after accidents or near-accidents.

Work through the Safety Check from start to finish

A. The “List of workers and what they do” (pages 6&7) helps you to carry out the Safety Check with an eye to the workers and their tasks, take account of individual factors which apply to them (e.g. restrictions on the types of work they are allowed to do, health problems, inexperience, etc.) and foster greater safety and health awareness.

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B. The structure of the checklists reflects the various types of hazard which may occur:

n Technical factors:

mechanical, electrical, physical effects, hazardous substances, fire and explosion hazard and workplace design, and

n Work organization and behaviour.

They are addressed in the following sequence:

n Column 1 of the checklist names possible problems which may arise in the business; draw here on what your employees know from experience.

n Column 2 contains key questions, the answers to which determine whether or not action to improve your employees’ safety and health are needed.

n Column 3 details measures which might be considered; here too, pointers are given to relevant legislation and publications which will provide further information.

Neither the list of possible problems nor the list of possible actions can be exhaustive. The lines left blank are for you to add items specific to the scenario in your own firm. Pages 8-9 show an example of a completed checklist.

Points which must be specially drawn to workers’ attention in the course of safety instruction are marked with an asterisk. The Occupational Safety and Health Act requires workers to be given appropriate instruction so that they are in a position to understand safety and health requirements correctly and practise the correct safety behaviour.

A. After completing the Safety Check

You can see at a glance whether you are trying hard enough to ensure safety.

If you have placed crosses in the circles (¢) in the “Action to improve safety” column, you are doing fine. Wherever you put a cross in the box (n) you need to do better.

Set a deadline for the improvements to be carried out.

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LIST OF WORKERS AND WHAT THEY DO

Job/worker	Special points to be noted: l	Main activity	Other activities
Chamber maid	Has back problems	Cleaning rooms	Doing laundry	Ironing
Waiter (Mr B)	Trained in hotel work New to the job	Serving food and drink to guests	Pulling beer	Preparing hot drinks	Cleaning and laying tables

l Have you checked that the worker’s health allows him/her to do the job?

l Are his/her skills adequate?

l Have you taken due account of any restrictions on the work he/she is allowed to do?

l Has the workload been properly distributed?

l Have workers been assigned to their specific tasks?

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HOW TO FILL IN THE CHECKLIST

1. POSSIBLE PROBLEMS 2. QUESTIONS & NOTES 3. MAJOR SAFETY MEASURES

Possible problems and situations which may helps you to tell whether the Judge for yourself which are necessary in your firm.

give rise to them. If a problem listed does not problems mentioned occur ¡ Cross the circle to mark any action which is necessary but not yet taken;

arise, go on to next point. in your firm. add entries as necessary.

n Cross the box to mark action already taken; add entries as necessary.

FIRE AND EXPLOSION SAFETY Safety Check carried out on: 12/08/97

Action to be taken by: 30/09/97

Possible problems	Questions and notes	Action to improve safety	Info
· Fire hazard from e.g. - smouldering cigarette ends - naked flames (hearth, candles, grill) - sauna heating - flammable liquids (e.g. spirit) - improper use of electrical appliances - flambé-ing food ……….	Have precautions been taken to prevent fire? Mark action taken or complete as necessary à ¡ Mark and carry out other (necessary) action à n	n ¡ Use fire-resistant decoration n ¡ Do not empty ashtrays into flammable containers or waste paper baskets * n ¡ Use non-flammable waste bins with tight lids or self-extinguishing bins n ¡ Avoid letting electrical appliances get too hot n ¡ Instruct staff in handling of flammable liquids ………………….	VBG 1 ZH 1/36
	Are there suitable fire-fighting facilities? Mark action taken or complete as necessary à ¡ Mark and carry out other (necessary) action à n	n ¡ Provide fire extinguishers, blanket at suitable places n ¡ Regular servicing and inspection of fire-fighting equipment n ¡ Ensure fire doors work properly n ¡ Mark emergency exits and escape routes and keep them clear * n ¡ Draw up emergency plan and regularly instruct workers in emergency procedures * n ¡ Fire drill with fire brigade (0.7.09.) n ¡ ……….	ZH 1/201 ZH 1/36
· Risk of gas explosion - gas-operated appliances - gas pipes and tanks - gas cylinders	Are gas-operated appliances and pipes gas-tight? Mark action taken or complete as necessary à ¡ Mark and carry out other (necessary) action à n	n ¡Installation and verification by qualified personnel n ¡ Check if qualified personnel or expert needed n ¡ Regular inspection by qualified personnel, how often? every year! n ¡ When changing gas cylinders check seal is tight	ZH 1/10 VBG 61 VBG 21 ZH 1/36

LIST OF PROBLEMS

Problem areas in your firm.

TYPICAL SITUATIONS

Which lead to the safety problem mentioned;

complete as necessary.

4. SAFETY INSTRUCTION 5. RULES, STANDARDS & REGULATIONS

During safety instruction, workers’ attention should be specially providing further information on suitable action. These are listed on the last page.

drawn to items marked with an asterisk*.

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MECHANICAL SAFETY Safety Check carried out on: …..….

Action to be taken by: …………….

Possible problems	Questions and notes	Action to improve safety	Info
· Machines with moving parts which are unguarded during operation (mark listed items with a cross and complete as necessary) - Rod stirrer n - Seam mangle n - Automatic skittle re-set system n - ………. n - ………. n	Are hazard points accessible whilst appliances and machinery is being operated, with risk of injury (crushing)? (Check for each appliance) Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Instruct workers in proper operation of equipment * n ¡ Check effectiveness of guards etc. * n ¡ ………. n ¡ ………. n ¡ ………. n ¡ ……….	ZH 1/36 VBG 77
	Are measures in place to prevent access to hazard points e.g. during cleaning? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Turn off main switch * n ¡ Remove plugs from socket * n ¡ Eliminate any risk from adjacent machinery * n ¡ ………. n ¡ ……….
· Dangerous surfaces - Knives - Paper spikes - Tin cans - Broken glass - Pointed, sharp edges, e.g. on furniture - ………. - ……….	Are measures in place to prevent cuts and stabbing injuries? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡Wear heavy-duty gloves * n ¡ Dispose of glass and cans separately from other waste * n ¡ Store knives correctly (e.g. knife block, magnetic strip) * n ¡ Use correct knife for the job * n ¡ ……….	ZH 1/706 VBG 77 ZH 1/36

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MECHANICAL SAFETY Safety Check carried out on: …..….

Action to be taken by: …………….

Possible problems	Questions and notes	Action to improve safety	Info
· Objects liable to shift - Falling shelves, stacks, glass cylinders - Drawers falling out - Casks rolling away - Transport equipment tipping over, e.g. laundry and serving trolleys - ……….	Is it possible for objects to shift (rolling, sliding, toppling)? Check all rooms and traffic routes! Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Ensure shelves are stable and not overloaded * n ¡ Ensure that e.g. bottle crates and beer casks are not stacked too high * n ¡ Fit drawer stops n ¡ Use transportation equipment in accordance with manufacturer’s instructions n ¡ Secure gas cylinders against tipping n ¡ Store casks on their flat ends	VBG 1 ZH 1/428 ZH 1/36
· Falling over - Tripping points - Slippery floors - Turning an ankle - ………. - ……….	Are traffic routes narrow, obstructed or insecure underfoot, with the risk of tripping, slipping or turning and ankle? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Level out uneven floors n ¡ Repair damaged flooring * n ¡ Lay non-slip flooring; secure carpets against slipping n ¡ Clean dirty floors immediately * n ¡ Provide floor drains for liquids * n ¡ Wear suitable shoes * n ¡ Do not lay cabling and connecting leads across rooms * n ¡ Mark steps up or down n ¡ ……….	ZH 1/571 ZH 1/36
· Falling down - From stairs - From ladders - From landings/staging - Through hatches - ……….	Are stairs or openings secured against falls? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Fit railings or hand grips n ¡ Install hatch covers n ¡ Ensure covers are replaced after use * n ¡ ………. n ¡ ……….	VBG 1 ZH 1/113 ZH 1/36
	Are the ascending aids used safe? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n Use suitable, safe stepladders, ladders, staging * n Do not overload * n Ensure that ladders and stepladders are set up properly n ……….	ZH 1/23 VBG 74

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ELECTRICAL AND PHYSICAL SAFETY Safety Check carried out on: …..….

Action to be taken by: …………….

Possible problems	Questions and notes	Action to improve safety	Info
· Risk of electrocution from defective electrical appliances and equipment, e.g. when cleaning	Are plugs, switches, sockets, cables and appliances free of damage? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Check appliances for visible defects before use * n ¡ Do not continue to use appliances with identified defects, have them repaired * n ¡ Regular inspection of electrical equipment n ¡ ………..	VBG 4 ZH 1/36
	Do electrical appliances and equipment have the right fittings and housings for their intended area of use? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn Do special safety rules apply, e.g. to emergency generators, trip fuses? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Ensure that electrical appliances and equipment are used in accordance with manufacturer’s instructions * n ¡ Do not clean equipment by spraying or rinsing with water unless this is appropriate (see operating instructions); draw up instructions for staff * n ¡ ………. n ¡ ………. n ¡ Ensure that electrical work on electrical systems is carried out only by skilled electricians or, where permitted, by suitably instructed persons n ¡ ………. n ¡ ……….	ZH 1/406 ZH 1/249
· Risk of burns - on hot surfaces (e.g. heating plates) - from hot liquids or steam (e.g. coffee makers)	Are measures in place to prevent scalds or burns? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Heat-insulating handles n ¡ Use protective gloves, oven cloths * n ¡ Secure cooking vessels against spillage (e.g. tight lids, large enough pots) * n ¡ Instruct staff in safe handling of machinery and appliances n ¡ ………..	VBG 77 ZH 1/36

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CHEMICAL SAFETY Safety Check carried out on: …..….

Action to be taken by: …………….

Possible problems	Questions and notes	Action to improve safety	Info
· Products used which contain hazardous substances, e.g. - Detergents - Disinfectants - Swimming pool chemicals - Flammable liquids (name, manufacturer and hazard designation) - ………. - ……….	Which precautions are needed for the handling of hazardous substances and have they been taken? (see instructions for use and safety data sheet) Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Use less hazardous products (e.g. products for end-user) n ¡ Procure instructions for use from manufacturer or draw them up on basis of safety data sheet n ¡ Ensure that products are handled in accordance with instructions for use, e.g. wear protective clothing, use transfer aids for liquids, use in the quantities indicated * n ¡ Use appropriate aids, e.g. suction tube, metering pump* n ¡ When handling irritant substances wear gloves, when handling corrosive substances wear goggles too n ¡ Never mix detergents, e.g. with disinfectants containing chlorine * n ¡ Use in the quantities indicated * n ¡ Choose suitable place for storage (premises which are not accessible to unauthorized persons and well ventilated, see safety data sheet) n ¡ ………. n ¡ ……….	GefStoffV ZH 1/36

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BIOLOGIAL SAFETY Safety Check carried out on: …..….

Action to be taken by: …………….

Possible problems	Questions and notes	Action to improve safety	Info
· Danger of infection by microorganisms (viruses, bacteria, parasites, etc.) - Dispose of sanitary waste - Remove excreta - Change laundry - ………. - ……….	What measures are in place to prevent infection by microorganisms? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Gloves * n ¡ Skin protection plan * n ¡ Disinfecting of hands * n ¡ Regular pest inspection and control n ¡ Draw up cleaning plan * n ¡ ………. n ¡ ……….	ASI 8.21 of the BGN
· Mould - e.g. in wet cells, swimming pools, rubbish holding areas - ………. - ……….	Are precautions taken against moulds? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Regular cleaning with, if necessary, disinfecting and pest control, in accordance with cleaning plan * n ¡ Ventilation, extraction n ¡ Use sealed containers for collection of organic waste * n ¡ Rubbish to be stored at cool temperature n ¡ ………. n ¡ ……….
· Contamination of air conditioning system - viruses, bacteria or fungal spores - ………. - ……….	What measures are in place to prevent contamination of the air conditioning system? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Regular servicing and cleaning of air conditioning system n ¡ Regular replacement of filters n ¡ Regular inspection of inlets for dirt * n ¡ ………. n ¡ ……….	ZH 1/140

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FIRE AND EXPLOSION SAFETY Safety Check carried out on: …..….

Action to be taken by: …………….

Possible problems	Questions and notes	Action to improve safety	Info
· Fire hazard from e.g. - smouldering cigarette ends - naked flames (hearth, candles, grill) - sauna heating - flammable liquids (e.g. spirit) - improper use of electrical appliances - flambé-ing food ……….	Have precautions been taken to prevent fire? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Use fire-resistant decoration n ¡ Do not empty ashtrays into flammable containers or waste paper baskets * n ¡ Use non-flammable waste bins with tight lids or self-extinguishing bins n ¡ Avoid letting electrical appliances get too hot n ¡ ………. n ¡ ……….	VBG 1 ZH 1/36
	Are there suitable fire-fighting facilities? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Provide fire extinguishers, blanket at suitable places n ¡ Regular servicing and inspection of fire-fighting equipment n ¡ Ensure fire doors work properly n ¡ Mark emergency exits and escape routes and keep them clear * n ¡ Draw up emergency plan and regularly instruct workers in emergency procedures * n ¡ ………. n ¡ ……….	ZH 1/201 ZH 1/36
· Risk of gas explosion - gas-operated appliances - gas pipes and tanks - gas cylinders	Are gas-operated appliances and pipes gas-tight? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡Installation and verification by qualified personnel n ¡ Check if qualified personnel or expert needed n ¡ Regular inspection by qualified personnel, how often? every year! n ¡ When changing gas cylinders check seal is tight	ZH 1/10 VBG 61 VBG 21 ZH 1/36

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WORKPLACE DESIGN Safety Check carried out on: …..….

Action to be taken by: …………….

Possible problems	Questions and notes	Action to improve safety	Info
· Inadequate lighting - Dirty lighting - Light not bright enough · Carbon deposits or dazzle due to incorrect positioning of lights - ………. - ……….	Are work and traffic areas well and clearly lit? Is there an emergency lighting system? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Observe the minimum levels of brightness n ¡ Additional lighting for certain activities and places (e.g. cash desk, counter, stairs) n ¡ Regular cleaning of light fittings n ¡ Regular inspection and servicing of emergency lighting system n ¡ Good lighting of work and traffic areas, free of carbon deposits and dazzle n ¡ ……….	ArbStättV DIN 5034 ZH 1/190 ZH 1/36
· Physical stress - Lifting and carrying of loads (e.g. trays, crates of bottles, laundry piles) - Carrying loads upstairs - Harmful postures (e.g. forced postures whilst making beds, vacuum cleaning or turning mattresses) - ………. - ……….	Are measures in place to prevent excessive physical stresses potentially damaging to health? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Provide seating facilities n ¡ Limit or share out loads to be carried n ¡Use transport aids (e.g. serving trolley, luggage trolley) n ¡Individually adjustable working heights (e.g. ironing board) n ¡ Castor-mounted furniture which is easy to move (e.g. beds, armchairs) n ¡………. n ¡ ……….	ArbStättV

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WORK ORGANIZATION AND CONDUCT Safety Check carried out on: …..….

Action to be taken by: …………….

Possible problems	Questions and notes	Action to improve safety	Info
· Failure to take hazards seriously - through ignorance - through carelessness over safety precautions - ………. - ……….	Are safety measures seen by workers as a matter of course? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Last/next safety instruction session on: ……………. * n ¡ Promote acceptance of safety measures n ¡ Build up safety awareness n ¡ Encourage awareness of responsibility for colleagues n ¡ ………… n ¡ …………
	Are measures to prevent stress in place? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Announce duty rosters in good time; how long in advance? n ¡ Ensure that breaks and days off due are given n ¡ Share out inconvenient shifts equally n ¡ Have standby staff to cover holidays, illness, peak periods etc. (e.g. using employment agencies) n ¡ Ensure that work does not need constantly to be done under pressure of time n ¡ ………. n ¡ ……….
· Stress resulting from - Overwork - Night-work and changing shifts - Pressure of time - Staff shortage	Can the planning and organization of work procedures be improved? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Involve workers in designing work procedures * n ¡ Coordinate different areas of work * n ¡ Ensure appropriate allocation of service tasks n ¡ ………. n ¡ ………. n ¡

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WORK ORGANIZATION AND CONDUCT Safety Check carried out on: …..….

Action to be taken by: …………….

Possible problems	Questions and notes	Action to improve safety	Info
· Tensions at work - conflicts between workers or between superiors and subordinates - ………. - ……….	Is there a high staff turnover? Frequent absences for sickness? Frequent complaints/difficulties? NO: go on to next question YES: mark and carry out other (necessary) action àn	n ¡ Motivate staff and involve them in relevant decisions n ¡ Discuss problems on individual basis n ¡ Review staff management attitudes and division of work n ¡ ………. n ¡ ……….
· Wrong action in emergencies - Ignorance of first aid techniques - Ignorance of how to handle fire extinguishers - Ignorance of emergency and escape plans - Ignorance of what to do in a raid (cash desk, reception)	Are workers regularly informed of the action to be taken in emergencies? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Instruct staff in first aid and first aid equipment, motivate them * n ¡ Provide first aid kit and mark its location n ¡ Appoint and train first aiders n ¡ Draw up fire alarm plan n ¡ Train staff in emergency procedures (e.g. fire drills) * n ¡ Instruct/train staff in what to do in the event of a raid * n ¡ ………. n ¡ ……….	VBG 109 ZH 1/143ZH 1/242
· Organization of business operations, e.g. - High level of breakdowns due to poor servicing and repair - Obstructed escape routes	Do workers comply with the safety rules? Mark action taken or complete as necessary à¡ Mark and carry out other (necessary) action àn	n ¡ Observe regular servicing and repair schedule n ¡ Promote workers’ safety awareness * n ¡ Report possible consequences of failure to use personal protection * n ¡ Give regular instruction * n ¡ Draw up working rules n ¡ ………. n ¡ ……….

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RULES AND REGULATIONS OF RELEVANCE TO HOTELS

Rules on accident prevention (VBG)

1 General regulations

4 Electrical systems and equipment

5 Power-operated equipment

6 Use of liquefied gas

61 Gases

74 Ladders and stepladders

77 Food processing machines

109 First aid

121 Noise

ZH 1 publications

ZH 1/36 Occupational safety and health in catering establishments

ZH 1/37 Occupational safety and health in kitchens

ZH 1/10 Explosion protection guidelines (EX-RL)

ZH 1/23 Information booklet: safe use of ladders

ZH 1/113 Information booklet on stairs

ZH 1/140 Safety rules for clean air equipment at the workplace

ZH 1/143 Instructions on first aid in the event of accidents

ZH 1/190 Safety rules for artificial lighting at workplaces

ZH 1/201 Rules the for provision of fire extinguishers at workplaces

ZH 1/242 Rules for safety and health in the handling of money in shops

ZH 1/249 Guidelines for the choice and operation of portable equipment according to area of use

ZH 1/406 Guidelines for spraying equipment

ZH 1/428 Guidelines for storage facilities and equipment

ZH 1/571 Information leaflet on slippery floors in work rooms and areas

ZH 1/706 Rules for the use of protective gloves

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Other rules, standards and regulations

ArbStättV Workplaces Order

GefStoffV Hazardous Substances Order

TRGS Technical Regulations on Hazardous Substances

DIN 1946 Ventilation and air conditioning

DIN 5034 Daylight in interiors

Further information obtainable from:

ASI Occupational safety information published by the BGN, notably

ASI 10.0 Occupational risk assessment

ASI 10.1 Safety check for catering establishments

Other BGN publications, e.g. “Safety at work in hotels and catering”

Notes

Notes