Module 7- Events Management.docx

**EVENTS MANAGEMENT** **MODULE 7** **Adhering to Health and safety Standards- Unit 1** **Employers' responsibility.** -Health, safety, and security procedures. -Emergency fire accident. -Hazard identification and control. -Use of personal protective clothing and equipment. -Safe sitting, lif...

**EVENTS MANAGEMENT** **MODULE 7** **Adhering to Health and safety Standards- Unit 1** **Employers' responsibility.** -Health, safety, and security procedures. -Emergency fire accident. -Hazard identification and control. -Use of personal protective clothing and equipment. -Safe sitting, lifting and handling. -Security of documents, cash, equipment and people. -Key control systems. -Suspicious behaviors or occurrences? -Loitering. -Unusual deliverables. -Threatening behaviors by customers. **Responsibilities of security committees.** -Monitoring the properties security plan and programs. -Suggesting solutions for security problems. -Maintaining records on incidents, theft and vandalism. -Conducting security audits and property inspections. -Investigating security incidents. 2\. Breaches of health, safety and security procedures may relate to: Failure to use personal protective equipment. Improper lifting and handling techniques. Ignoring safety precautions for the use of equipment. Improper disposal of waste. Failure to report and or deal with hazards. **CLASS ACTIVITY** Work in small groups to conduct research on some of the security issues that affect tourism and hospitality enterprises. Possible areas for research are: - Theft. - Security training. - Surveillance methods. - Room entry systems. - In room safes. - Other issues You are required to collect information from both secondary and primary sources and present your findings using appropriate methods and medias. **UNIT 2- FOOD SAFETY** **Possible sources of food contamination** -bacteria -fungi (Yeast/mold) **Proper garbage disposal:** -Garbage containers should be emptied daily -should have well fitted covers and properly lined \- should be washed frequently with disinfectant -wash hands after disposing garbage **Industry code and practices:** Hazard Analysis critical control point (HACCP), (INCLUDING: General hazards in handling of food, food poisoning-causes/preventative measures) **Factors causing food poising** -Growth and activity of microorganisms -Chemical changes -The activity of insects and rodents -Physical contamination -poor packaging **Reporting hygiene risk:** - Knowing organization procedures - Report risk immediately - Know basic information such as: Specific place, date, and time when risk was detected, nature of risk, any action taken **Storing food:** Nonperishable (dry food): -Store in airtight containers -Store on covered shelves. -Ensure good air circulation for shelf storage of bulky items. -Ensure goods are raised off the floor. Semi perishables ( food with low water content and dry foods containing fat) -fruits, roots, and tubers in a cool room. Perishables (fresh foods): -frozen foods should be kept frozen until ready for use \- foods such as vegetables, fruits, eggs, milk, soft cheese should be kept refrigerated Identify and prevent hygiene risks: - Five (5) fundamentals of safe food service: clean hands, clean dishes and utensils, clean food, correct temperature, and healthy persons) **HOMEWORK- RESEARCH THE FOLLOWING LAWS & REGULATIONS** -Occupational health and safety requirements -Public health act provisions -food handlers permit **Relevant regulatory bodies** - World health organization - Bureau of standards - Ministry of health **CLASS ACTIVITY** **Answer the following questions.** How to apply control procedures in areas such as : 1. the handling of food related items 2. the storing of food related items 3. and cleaning-up activities - **EVENT MANAGEMENT** **Unit 3- Implement workplace health and safety and security procedures** **Occupational health and safety legislation covers:** -Requirements for record keeping. -Provisions of information and training. -Regulations and codes of practices in relation to hazards in the workplace. Health and safety. Representatives and all OH&S committees. Issue resolution. **Workplace hazards and risks.** -Fires. -Slips and trips. -Burns. -Equipment failure. -Accidents. -Weather emergencies. -Theft and armed robbery. **Guidelines for identifying hazards in the workplace.** -Inspecting the workplace. -Inspecting the workplace. Consulting with other staff members. -Checking records of injuries and incidents in the workplace. **Control procedures in the workplace.** -Engineering controls. -Administrative controls. -Personal protective Equipments. **Persons to whom reports are made.** -Supervisor. -Manager. -Team leader. -OH&S Personnel such as safety officers.