The Hotel Inspector 2011 - (Page 78)
enSuring tHat your Hotel meetS national StandardS will protect you from potential dangerS and tHe long arm of tHe law: we run tHrougH tHe fundamentalS of Safety.
SafE aS HOTELS
safety is one of the hosline, so take all necessary precautions.
health and safety
Consumer
processes designed to reduce dangers are indispensable. a number of businesses specialise in helping hotels hazard-proof their kitchen; skimping here could prove far too costly down the
pitality industry’s main priorities. It is essential that all aspects of health and safety legislation are supported by the entirety of hotel staff, and that up-to-date training is maintained. Efficient safety measures are crucial to the success of all consumer businesses but none more so than this one; putting your guests first will ensure that you are first on their list of choice.
fire Safety
Since October 2006, when the Regulatory Reform Order was put in place, responsibility for fire safety has been the employer’s jurisdiction. your hotel business is required to meet national fire safety standards to ensure that both your employees and guests are protected. a familiarity with legislation and documentation is business-critical. a fire risk assessment must be undertaken on your hotel, which similarly to the identification of kitchen risks in HaCCP, involves distinguishing potential fire hazards and the risks they could have to guests or employees and then managing the implementation of fire
HealtH & Safety
The Health and Safety at Work act 1974 (HSW) is the primary piece of legislation for workplaces in the UK. The act places a duty of care on all staff to make sure that the health and safety of guests and other employees is maintained. It further states that there legally must be at least one first aid-trained employee working at any given time during the hours of operation; for those starting out, such courses can be taken with St. John’s ambulance for example. although health and safety is important throughout the entirety of a hotel, an area that should be of particular concern is the hotel kitchen. Understanding and implementing HaCCP (Hazard analysis and Critical Control Points) legislation is integral for keeping your kitchen area safe and protecting your consumers, as it involves the identification of possible hazards and points in the kitchen which could be critical in regards to food safety. Ensuring that the entry point of food into the kitchen is not located near to waste disposal for example is critical to prevent contamination of fresh food. a more visual method of implementing health and safety in the kitchen may be the introduction of colour-coded labels to food storage bags or tubs, showing basic information such as ingredients, use-by date and allergen information – food that needs to be disposed of can be easily identified and appropriate action taken. Hazards in the kitchen are so new numerous and so potentially devastating that a full awareness of them and rigid, clear
SlipS and tripS
A further safety issue to consider for hotels are slips and trips, which are the main cause of workplace injuries. According to the Health and Safety Executive (HSE), these incidents cost employers £512 million per year (lost production and other costs); the HSE offers an eLearning tool, STEP, which is designed to help determine potential slip and trip hazards in the workplace. This interactive package is a great way for employees to learn, either online on through watching a DVD, about hazards and how to prevent them – and with three levels, there is a package suited for every business.
H O EL 78 TN SEP HC TTO R I E
Table of Contents for the Digital Edition of The Hotel Inspector 2011
NEWS
INSPECTING THE INDUSTRY
COMING CLEAN
RAISING THE BAR
BRIGHT LIGHTS
ARCHITECTURE MATTERS
OLYMPIAN EFFORT
HOTEL INTERIORS
MANAGING MAYFAIR
FOOD FOR THOUGHT
KEEPING IT CLEAN
GO GREEN
LEADING THE WAY
SAFE AS HOTELS
SAFE & SECURE
WIDEN YOUR MARKETING NET
WIRED FOR SUCCESS
NEW RECRUITS
OUT OF THE ASHES
The Hotel Inspector 2011
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