Safety Hazards in Hospitality Workplace

Lecture 10: Common Hazards in the Hospitality Workplace

• Safety and Security (HAS017) course lecture about common hazards in hospitality workplaces
• Lecture outlines common hazards and associated costs for preventing injuries

Recap of Last Class

• Importance of labeling items left by guests for identification
• Procedures for labeling items like food, personal belongings, and electronics
• Recording and disposal policies for items left by guests
• Proper storage methods to maintain a positive guest experience

Learning Outcomes

• Define common hazards in the hospitality workplace
• Understand the possible costs associated with hazards
• Explain the potential risks of each hazard type
• Summarize prevention methods for hazards

What is a Hazard?

• A hazard is something that can cause injury or harm to people or property
• If a hazard is noticed, report it immediately to your supervisor or the health and safety representative
• Act quickly to prevent injury

Types of Hazards

• Chemical Hazards: Chemical hazards and toxic substances cause a broad range of health risks
• Biological Hazards: Biological risks include bacteria, viruses, parasites, molds, and fungi
• Ergonomic Hazards: Ergonomic risk factors involve workplace situations that cause wear and tear on the body and result in injury
• Physical Hazards: Physical hazards are based on intrinsic properties of chemicals

Possible Costs Associated with Hazards

• Injury to a person or family:
  • Pain, illness, and discomfort
  • Lost income
  • Medical costs (medicines, rehabilitation, physiotherapy)
  • Reduced quality of life (enjoyment of daily life)
  • Upset family life, social and recreational activities
  • Possible ongoing health problems that include inability to work
  • Psychological and emotional stress, and loss of morale (confidence)
• Business Costs:
  • Payment of fines
  • Prosecution in court
  • Lost production
  • Cost of replacing injured staff
  • Cost of staff time on Return-to-Work programs
  • Increased Work Cover premiums
  • Company reputation damage
  • Lower staff morale
  • Breakdown of teams and workplace relationships

Potential Risks Associated with Hazards

• Potential injuries are categorized by body parts (shoulder, back, forearm, wrist, knee, hand, finger, ankle, foot, toe)
• These injuries include sprains, strains, fractures, lacerations, crushing, and burns

Important Methods to Prevent Hazards

• The lecture mentions preventative measures (tools and methods). The slides only present visual representations of safety procedures and protocols.

Signs to Prevent Hazards

• Safety signs are colour-coded in Australia for easy reading.
  • Red: Warning, Danger
  • Yellow: Caution, Be Careful
  • Green: Safety
  • Blue: Mandatory (you MUST...)
• Follow all signs found on equipment, tools, appliances, and machinery

This quiz covers lecture 10 from the Safety and Security (HAS017) course focusing on common hazards in hospitality workplaces. Participants will explore various hazards, costs associated with injuries, and preventive measures. Test your understanding of safety protocols in the hospitality industry.