GUIDE TO HEALTH & SAFETY at
Name:_______________________________________________________________________________ Department:__________________________________________________________________________ Hotel or Unit:_____________________________________________________________________ Commencement Date:__________________________________________________________________ Departmental Health & Safety Representative:_______________________________________________ Health & Safety Chairperson:____________________________________________________________
CONTENTS Your Health & Safety
Our Health & Safety
Policy / Procedure Manual
Uniform and Protective Clothing
P.P.E. (Personal Protective Equipment)
(Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995).
VDU (Visual Display Units)
COSHH (Control of Substances Hazardous to Health)
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YOUR HEALTH & SAFETY We want to make sure that our hotels and units are safe places for people to work and stay in. The Group fully appreciate the aims and provisions of the Health & Safety at Work Act & Regulations. The Company recognises that one of its most important duties and responsibilities to its employees is to provide and maintain safe, healthy and hygienic working conditions and practices. We ensure, through regular training, that the management in your hotel or unit shares this responsibility through the policy laid down and that all employees have an individual responsibility for ensuring that the Company safety rules and regulations are adhered to. All employees must co-operate with the Management in maintaining a safe and healthy working environment, and if you do not understand your responsibilities or are involved in work that requires specific training, then speak to your Head of Department immediately.
OUR HEALTH AND SAFETY ORGANISATION The Chief Executive Officer has ultimate responsibility for the implementation of our Health and Safety policy, via the Managing Director and other Directors for ensuring that all Managers are made fully aware of, implement and regularly review the Company's Health and Safety Policy. Each individual Manager, with assistance of the hotel or unit Personnel Manager, has the responsibility for the effectiveness of Health & Safety training as well as drafting up and/or adapting the Health & Safety manual, to their own individual hotel or unit procedures; hazard analysis; and reporting structures. They are also responsible for ensuring that all the employees are aware of and trained in the relevant procedures and that records are kept of all training; accidents and health hazards. Each Head of Department is responsible for implementing the Company and hotel or unit's policy within their own department. The Company believes that its employees can make a considerable contribution towards achieving the Health & Safety objectives, and is keen to encourage all employees, and in particular employee representatives on the Employee Consultative and/or Health & Safety Committee to make positive recommendations where applicable.
HEALTH & SAFETY COMMITTEE The Health and Safety Committee is responsible for inspecting the hotel or unit regularly, to identify actual and/or potential hazards, to analyse the Accident Book entries and to carry out Health & Safety Audits. The findings are to be reported immediately to the Management, who will directly (or delegate to the Committee), fully investigate and draw up a Risk Analysis and Arrangements, plus training as applicable, so as to prevent them from happening or being repeated. Minutes must to be recorded at each meeting. All employees must report potential safety hazards and it is the responsibility of each individual manager also to check all areas of the hotel or unit regularly to spot possible dangers, and to take the appropriate action.
PERSONAL LIABILITY OF EMPLOYEES It is the duty of each individual employee to take every reasonable care of the Health & Safety of themselves, and other persons who may be affected by their acts or omissions at work. It is also the duty of all employees to co-operate with management in achieving compliance with the Health & Safety at Work Regulations or as amended, and not to interfere with any equipment provided for Health & Safety purposes. It is the employees duty under C.O.S.H.H. to take every safe precaution when handling chemicals and dangerous substances and to ensure that adequate training is received in advance.
THE SCOPE OF THE POLICY The policy applies to all employees and contractors working in the hotel or unit, residents, guests and non-residential members of the public.
TRAINING Your basic induction training provides an introduction to general health and safety procedures, fire precautions, hazards and how to avoid them. Thereafter specific health & safety training will be provided by management and your head of department e.g. Food Hygiene, C.O.S.H.H., Dangerous Machinery, Manual Handling etc. At the end of a health and safety training session, you will be asked to sign training records. When you sign these you are agreeing that you have received and understood the training. If any of the points are still not clear, then this is the time to tell your trainer who will be only too pleased to go through them with you once again for clarification. If you feel that any of the health and safety training given falls short of that required to undertake your job in a safe manner, please advise your head of department as soon as possible.
HEALTH AND SAFETY POLICY / PROCEDURE MANUAL This covers company procedures on health and safety matters. A copy is available from your Personnel Manager.
RISK ASSESSMENT Every eight weeks a health and safety audit is carried out. This fundamentally subjects each area of the hotel or unit's activity to a systematic critical examination with the objective of minimising injury or loss. It takes the form of a series of questions directed to examining factors such as: compliance with company Health and Safety Policy, Fire, Maternity, and typical hazards associated with and found in our hotels and units. A risk assessment is carried out on all hazards identified, taking into account the current legal requirements. The objective of the risk assessment is to judge and record the likelihood of an accident occurring as the result of an uncontrolled risk, including the worst likely outcome, and taking into consideration the number of people exposed to the risk. Arrangements are then made to eliminate or reduce the risks identified.
UNIFORM AND PROTECTIVE CLOTHING Your uniform and protective clothing has been designed to be practical and safe. This is particularly important in the kitchen. Tears, unbuttoned and trailing sleeves not only give a bad impression, but can also be highly dangerous. Your clothes may catch on pan handles, door handles or even get caught in machinery. Therefore always fasten whatever you are wearing properly and keep it in good repair. Long hair must be tied back and appropriate head covering worn in all food preparation areas. You must wear practical shoes to protect your feet from burns or other injuries. They should be flat or very low heeled, have non-slip soles and provide adequate protection for the upper part of the feet.
P.P.E. (PERSONAL PROTECTIVE EQUIPMENT) Where Personal Protective Equipment is provided (Gloves, Goggles, Face Mask etc.) these must be worn, properly cleaned and maintained on a regular basis. Each task will be "Risk Assessed" to ensure the correct equipment is available for your use.
FIRST AID Each hotel or unit is well equipped with first aid materials in each department. Names of approved first aiders are to be found by the first aid boxes, on the employee notice boards and at the switchboard / Reception
ACCIDENTS All accidents and dangerous occurrences (Employees and Guests) must be reported to the Duty Manager and details entered immediately into the Accident Book. This is a legal requirement and must be complied with. The Health and Safety Committee will investigate the circumstances surrounding any accidents or near misses, and will make recommendations to Management to prevent re-occurrence. If the accident should involve a guest, do what you can to make the guest comfortable and inform the Manager at once.
(Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995).
The Company has a responsibility under RIDDOR to report ALL reportable accidents to the appropriate Authority. This includes all its' employees, workers, guests, contractors or visitors within the hotel or unit. If you have an accident whilst at work the Duty Manager or your Head of Department will advise you if a RIDDOR form needs to be completed. Do not at any time admit that the cause of the accident could be any fault of yours or the hotel or unit. Page 6
USING A STEP LADDER 1. 2. 3. 4. 5. 6. 7. 8. 9.
Ensure that the ladder is in good condition. Place it on a level surface. Spread the legs of the ladder to their limit, fix the locking mechanism & secure the ladder. Use both hands to climb. Don't stand on the top two rungs of the ladder. Face the ladder, avoid twisting or turning on the ladder. Use a hanger or tool holder for equipment and/or materials Hold onto the ladder with one hand whilst working, and keep your weight centred between the rails. NB Do not use a tower without prior training If necessary seek help and assistance.
MANUAL HANDLING Part of your duties may involve manual handling (bending, lifting carrying, pulling and pushing). Carrying out manual handling incorrectly can lead to musculoskeletal disorders. The symptoms vary from mild aches and pains to severe swelling and inflammation. NB: Should you experience difficulties in any aspect of manual handling, then either seek assistance or advise your head of department immediately. Under no circumstances are you to put yourself or others under stress or in danger. Each task must be fully Risk Assessed and you must be fully trained
THE KEY POINTS ARE: BENDING Always bend knees and keep a straight back
LIFTING AND CARRYING 1 7
1. 2. 3. 4. 5. 6. 7.
Stop and think before you lift (consider the shape size, weight of the load and your own capabilities) Stand as close to the load as possible. Position your feet apart at hip width with one foot in front of the other for stability. Bend the knees, keep a straight back. Keep your head back and chin in. Keep arms close to the body, and grasp load firmly. Lift in easy stages e.g. floor to knee, knee to carrying position. Hold the load close to the centre of your body. Page 7
PUSHING AND PULLING When pushing and pulling, tuck chin in and keep your back and arms straight. When pushing, the front foot should balance you, whilst the rear foot is pointing forward, giving you the thrust. When pulling, the back foot safeguards balance, while the front leg, with knee bent, allows the body to move back and provides the power to move the object Do not overload laundry carts, trolleys etc. Pack heaviest items at the bottom Make sure you can see over the top.
STACKING MATERIALS Take care when you stack materials yourself and watch out for those stacked carelessly by others. Stack materials securely and not too high, making sure they will not topple over and that no sharp edges stick out. As a general guide, heavier items should be stacked under lighter ones. These instructions also apply to the loading of trolleys. Never stack any items in gangways or by exits and entrances. When removing items from stacks, always remove the top item first and use step ladders as necessary. Never climb on the racking or stand on balanced boxes or chairs. When stacking to a high level, make your legs do the work. Bend both knees when approaching the stack and push upwards with swinging movement, one foot following through.
DANGEROUS MACHINERY Do not operate or clean a dangerous machine in any circumstances unless you:1) Have been fully trained and received explanations on how to operate and clean the machinery 2) Are over 18 years of age (if under 18, only under direct supervision) 3) Have signed the Training Record
General Safety GUARDS Guards are fixed on all machines to protect you from dangerous and moving parts. Any damaged or broken guards must be reported immediately. Do not connect to electricity until guards are in place. It is illegal as well as highly dangerous to remove guards while a machine is running.
CLEANING Do not clean or touch any moving parts without first switching off and unplugging the machine. Before cleaning, always switch off the power and isolate the machine. Never rely on the switch on the machine. After cleaning replace any guards.
OPERATING Never leave any machinery unattended with a motor running. Should a machine that you are operating break down or become faulty, do not attempt to repair it. Isolate the machine and report the fault immediately to the Duty Manager. Only allow operation by one person. Where two people are involved in operating a machine there is a danger that a misunderstanding can occur and the machine could be switched on when the other person is not expecting it.
KNIVES Knives are one of the biggest causes of accidents, so they must always be handled with great care. Do not use any knives until you have received adequate training. Only use the correct knife and size for the task. Ensure that it is sharp. Keep handles clean and dry. Cut away from the body in a controlled manner and do not hack. Wipe knives clean from the blunt edge to the sharp edge. Don't leave knives hidden beneath water. Carry knives with the point facing downwards, if you slip or fall whilst carrying a knife, drop it at once. Do not try to catch a falling knife. Never leave knives or other equipment lying around where they can cause injury. If they are left on counters ensure they are laid flat, at least 6 inches from the edge of the table and with the blade pointing inwards. Never place items on top of knives.
ELECTRICAL EQUIPMENT Electrical faults can be extremely dangerous - they can cause serious and even fatal accidents, and start fires. Extra vigilance must be given to all electrical equipment and any faults are to be reported immediately, after first disconnecting the equipment. Before using electrical equipment check that plugs are securely connected and that there are no cracks or breaks in the plug itself. Ensure that the wires are not frayed and no bare wires are exposed. Never overload sockets. Ensure that hands are dry before touching any plug or switch. Before dismantling or cleaning electrical equipment, ensure that the equipment is completely unplugged. All repairs must be carried out by a competent person as identified by the General Manager. No employees are to touch the fuse box.
VISUAL DISPLAY UNITS You are a VDU operator if you use a VDU regularly as a significant part of your normal work. When using a VDU, consideration of the following points may help to minimise bad posture and eye strain: 1. 2. 3. 4. 5. 6. 7. 8.
Adjust your chair so that you are in the most comfortable position to work without the need to stretch unduly. Sit with your feet firmly on the floor, if you cannot reach the floor use a foot rest. Position the keyboard so that your forearms are approximately horizontal, and extension, flexion or deviation of your wrists are minimal. Adjust the brightness of the screen if required. Where possible organise breaks from the screen at regular intervals. Minimum 5 minutes per hour. Occasionally look away from the screen and focus on a distant object. Keep VDU screens clean, and position them to reduce glare. Report faulty screens promptly.
POOR POSTURE MEANS BACK STRAIN - SIT UP STRAIGHT
CONTROL OF SUBSTANCES HAZARDOUS TO HEALTH The COSHH (Control of Substances Hazardous to Health) Regulations are designed to safeguard all employees who may come into contact with dangerous substances. All employees involved in tasks using dangerous substances must:* Never use materials unless they have been trained to do so. * Always read the label on the container first then follow the correct procedures * Wear the correct protective clothing * Know where to find details of hazardous substances * Never use chemicals from unmarked containers or decant them into other containers * Never mix two chemicals together * Always return chemicals promptly to the correct storage area * Always wash your hands thoroughly after using any chemicals * When diluting chemicals always add the chemical to water, not water to the chemical. You will be trained every 6 months. For your own safety, ensure this is carried out and sign the training record sheet. A risk assessment, including safety data sheets for all hazardous products is available from your Personnel Manager. Some cleaning fluids, inflammable liquids and corrosive chemicals may be used in your department. They will carry a distinctive label which will show them to be hazardous. Know your symbols.
FLAMMABLE Page 11
HAZARD SPOTTING Everyone must take responsibility for spotting hazards and therefore, preventing accidents. It is important that you are alert, eliminate and/or report all hazards to your immediate supervisor/health and safety chairperson.
WHAT CAN CAUSE SLIPS, TRIPS AND FALLS? * * * * * *
Spillages Not wearing the correct footwear Not alerting others to spillages by failing to display hazard signs Not keeping areas free from obstruction Not using suitable and secured ladders to reach high shelves Trailing wires
WHAT CAN CAUSE ACCIDENTS WITH GLASSWARE? * * * * * * *
Not storing glasses up-side down Stacking glasses one on top of the other Carrying several glasses at once Leaving glassware in sinks Picking up broken glass by hand Not wrapping broken glass in paper and placing in the correct bin Using glasses to serve ice from an ice bucket
WHAT CAN CAUSE ACCIDENTS WHEN DEALING WITH WASTE DISPOSAL? * * *
Packing or forcing waste into bins Putting broken glass, crockery or sharp objects into bins Putting hands into waste disposal units
WHAT CAN CAUSE ACCIDENTS WHEN USING DISHWASHERS? * *
Handling hot dishes with bare hands Not turning off steam and not allowing the dishwasher to cool before cleaning
WHAT CAN CAUSE ACCIDENTS WHEN USING OVENS & STOVES? * * * * * *
Using wet ovencloths / gloves when removing hot objects from the oven Not getting help to remove heavy pans Leaving pan handles over flames Leaving pan handles protruding over the edge of the stove Removing pan lids, not directing steam away from body Leaving cooking food unattended
WHAT CAN CAUSE ACCIDENTS WHEN USING FRYERS? * * * * * * *
Not following manufacturer's instructions Not keeping fryer area free from grease Not checking that the thermostat is working Not keeping oil level to indicator line Putting wet food into the fryer Not lowering food slowly and leaving food unattended when switched on Changing or filtering oil when above +45째c
WHAT CAN CAUSE ACCIDENTS IN AN OFFICE ENVIRONMENT * * * * * *
Not closing one drawer of the filing cabinet before opening another may cause the filing cabinet to tip over. Overloading cabinets/shelves etc. Testing a jammed stapler by holding your thumb over the end Leaving the guillotine blade in the up position Trailing wires Storing scissors, cutters and blades badly.
This list of hazards, which may be found in your place of work, is by no means exhaustive. Good hazard spotting techniques are necessary to abate hazards quickly. Many of the hazards will need little effort to put right. What is needed is constant vigilance and the adoption of safe working practices.
HAZARD SIGNS PROHIBITION (RED CIRCLE) Indicates certain behaviour is prohibited
MANDATORY (DEEP BLUE CIRCLE) Indicates a specific course of action to be taken
WARNING (BLACK OUTLINE ORANGE IN MIDDLE) Indicates a warning of a possible hazardous condition SAFETY CONDITIONS (GREEN SQUARE/RECTANGLE) Conveys information about safe conditions
FIRE EQUIPMENT & SAFETY (RED SQUARE/RECTANGLE) Conveys information concerning fire equipment and safety Page 13
FOOD HYGIENE If your work involves handling food, you must ensure that you receive training in hygiene and food handling within the FIRST WEEK of employment. We ensure that all kitchens, restaurants and still rooms are safe for food to be produced and consumed in, but we can only ensure this with your help. Remember, there are several laws concerning food, and you must co-operate in keeping food areas hygienic. Pay attention to personal hygiene, then we will all stay within the law. These rules are to be followed without exception by all personnel, at all levels in connection with the preparation and handling of goods, food, beverages or any other commodity which may be used in the preparation or service of food for human consumption.
PREVIOUS HEALTH HISTORY No one must work as a 'Food Handler' without clearance by a Doctor, if they have suffered from or have been a carrier of:i) Typhoid or Para Typhoid ii) Salmonella infection or other food poisoning infection iii) Dermatitis or other skin infection which has prevented them from working as a food handler in the past iv) If they have been forbidden to work as a food handler by a Doctor or another qualified person. (in any country)
ILLNESS In the event of new or existing employees suffering from illnesses likely to cause food poisoning (either directly or indirectly), you must not be allowed to work in any food handling capacity until cleared by stool testing. Alternative work, if available within the hotel or unit, will be offered until full fitness is resumed.
RISK LEVEL 1 No one is to work as a food handler, if suffering from any of the following conditions:i) ii) iii) iv)
Diarrhoea Vomiting accompanied by fluctuations in body temperature Ear, Eye and Nose discharges, excluding colds etc. Any skin infection
A Senior Manager must be advised of any incidence as listed above.
RISK LEVEL 2 In the case of the following illnesses, the employee must report to the Manager or Head of Department, prior to starting work:i) ii) iii) iv)
Sore Throat Common colds etc. Any boils or other skin infections Any cuts or abrasions - as soon as the incident occurs
RISK LEVEL 3 Employees must report to the Manager prior to commencing work if:i) ii)
There is any diarrhoea or sickness in the family You have come into contact with any illness whilst abroad or become ill upon your return.
PERSONAL HYGIENE Hands Hands are the main agents for the transfer of bacteria to food. Hands must be kept clean and nails short. Hands must be washed in hot water. i) At the handbasin and never in the kitchen sink ii) Every 15 minutes whilst food is being handled and always after handling different foods iii) After using the toilet, touching eyes, ears, mouth, hair or any part of the body. iv) After working with or touching dirty utensils or bins v) Whenever an employee re-enters the kitchen or food area vi) After smoking N.B. Nail varnish or false nails must not be worn when involved in food preparation. Washing Facilities Sufficient, suitable and conveniently accessible handwashing facilities are provided in the sanitary accommodation. In the kitchen, soap, plastic nail brush and pulldown or disposable towels are available. Food preparation sinks must never be used for hand washing. Perfume/Jewellery Highly scented perfume, jewellery or ornate rings, watches, drop earrings and pendants worn outside uniforms are not permitted in the kitchen. Only plain wedding rings and sleeper earrings are allowed. Pendants must be kept inside dresses or uniforms.
Protective Clothing Food Handlers are legally required to protect food from contamination and are expected to wear the clothing issued in the form of a uniform. Uniforms must be kept clean and never worn outside the work place. Head Covering Hair must be contained within a hat (for food preparation workers), so that it does not flop about or require constant adjustment or touching. In the case of other food handlers it must be neat and tidy and tied back, if long. Eye Protection In some instances specific liquids or powders to properly sanitise equipment and surfaces may need to be used. The safety rules for that procedure must be followed to protect employees and others from any hazard associated with such procedures. Feet Footwear must have low heels, cover the total foot area and have anti-slip soles. Food Handler Training & Retraining All items of food and beverages have an inherent risk to health; therefore requiring careful storage, handling, preparation, display, service and consumption. Employees have an obligation to ensure all training and re-training, provided by the company in respect of the hazards associated with food handling, are attended. Failure to attend training, or breach of the legal or Company requirements may result in disciplinary procedures being carried out.
FIRE PRECAUTIONS Introduction Everyday, somewhere in Britain, there are at least two fires in hotels. The hotel guests are usually unfamiliar with their surroundings, often tired after a day's work or sightseeing, and liable to panic when they realise that there is a fire in the hotel. All of us within the Company have a responsibility and commitment to our guests, our fellow colleagues, as well as the need to protect jobs and the property itself. With the training you will receive on Fire Prevention, Fire Discovery and Evacuation, not only will the risk be greatly reduced, but should a fire break out, you will know exactly what to do. All our hotels have a Fire Certificate - which means that the Local Authority have inspected each hotel and satisfied themselves that all of them are well protected against fires with each having the necessary safeguards and special equipment installed. We have usually gone beyond this requirement by providing additional fire fighting equipment. Fire gives very little advance warning, and in dealing safely with a fire, one must act quickly. You will receive training on your exact responsibilities, but it is all basically a matter of common sense and following the procedures. Nearly all fires are caused through carelessness. Even small fires can be very damaging in terms of the confusion they cause and the mess they leave afterwards. So it is obviously good sense, wherever possible, to minimise the risk of fire starting. YOU can do this by following these few points. 1.
Find out in which areas you are allowed to smoke. Never smoke near anything inflammable and make sure that matches and cigarette ends are always extinguished properly. Never empty ashtrays into a waste paper bin.
PREVENTING FIRES 2.
Doors marked 'Fire Prevention Doors' are there to stop fires spreading. KEEP THEM CLOSED. They are there for your protection and they must NEVER be wedged open. The only exception is for those doors with the automatic magnetic release catches which can be kept open during agreed hours.
Keep Fire Escape Routes, Corridors and Staircases clear of equipment and rubbish at all times.
Ensure that all rubbish and waste paper etc.; is not left lying around. Put it into the bins that are provided and keep the lids on at all times.
Switch off gases and un-plug any electrical equipment after it has been used. Never abuse electrical appliances. Report immediately any damaged equipment.
Before you finish your duty and are about to leave the hotel or unit, CHECK / SEE that all electrical equipment is off; that the kitchen appliances have been turned off and that cigarettes are completely extinguished.
FINALLY, USE YOUR SENSES: Can you smell burning? Can you see any smoke? or Can you hear the crackling fire sound?
DISCOVERING A FIRE 1.
ALWAYS raise the alarm immediately by smashing the nearest Fire Alarm Call Point.
If possible, close all windows and doors in the area of the fire, this will prevent it spreading.
Clear the immediate area of the fire of all guests and other employees. Do not allow people leaving the hotel or unit to use lifts - direct them to the emergency staircases.
Without taking personal risk, attempt to contain the fire using the correct fire fighting equipment until help arrives.
If you approach a room and can see smoke coming from under a door, there is clearly a fire in that room.
DO NOT ENTER: RAISE THE ALARM and ALLOW THE FIRE BRIGADE TO DEAL WITH IT. WHAT WILL HAPPEN THEN When a Fire Call Point has been activated, the indicator board in reception shows exactly where the fire is. Someone will then come to your aid immediately.
EVACUATING THE HOTEL OR UNIT Whenever you hear the Fire Alarm ring, act on the assumption that it is a real fire. Valuable moments can be lost if you think that it could be just a false alarm. Act quietly but quickly and above all, calm guests as necessary. The first five minutes of the fire are our responsibility as that is the time it usually takes for the Fire Brigade to arrive. They are also the most crucial minutes in determining the consequences of the Fire. Each of us has a very specific responsibility to ensure that during the first 5 minutes, everything possible is done to protect our guests, our jobs and our property.
RECEPTIONISTS - SWITCHBOARD 1.
On hearing the Fire alarm bells, or a Fire being shown on the fire indicator board, IMMEDIATELY and without exception DIAL 999 and ask for the Fire Brigade.
Give the name and address of the hotel or unit. The exact location of the fire and How it can best be approached from the street (the only exception, and following direct instructions from the Manager, is when the regular fire drills take place. In this case you will call the fire brigade in advance to confirm the time that the drill is about to take place.) Disabled guests must be advised in advance of any fire drill. Page 21
Direct the Porter or another responsible person to go immediately to the scene of the fire with his pass key and a portable fire extinguisher.
Contact the Duty Manager by using the paging and/or 'bleep' system in the usual way as well as calling any telephone extensions where they are likely to be found.
In the event of there being a need for a full evacuation, inform the Duty Manager as to which rooms are occupied by disabled guests, and he/she will arrange for a member of the team to assist.
Clear down the switchboard and stand by to receive a call from the location of the fire ensuring that you give absolute priority to that call.
When the fire is confirmed, clear down the board entirely. Advise the Duty Manager and the Fire Brigade Officer of the fire location and then proceed to your Assembly Point. If you are the only Receptionist on duty; before proceeding to the Assembly Point, collect and take with you the items listed below.
Receptionists / Cashiers 1.
As soon as a fire has been confirmed, immediately proceed to your Assembly Point taking with you the up-to-date Arrivals List; Alphabetical Guest List; List of Balances and the most recent Back-up tapes from the computer.
Without taking any risks, attempt to secure any cash or floats.
Double check that all disabled guests have been provided with assistance.
Day Porters 1.
Immediately on hearing the Fire Alarm, even if it ceases after a few seconds, find out the location of the fire and proceed to that point taking with you a Master Key and a Portable Fire Extinguisher.
Arriving at the scene, unless you are absolutely certain that the fire can be extinguished immediately, telephone the switchboard, confirm the fire giving details of its' exact location.
Without taking any risk, attempt to contain the fire using the equipment provided.
If there is another Porter on duty they will: (a) Check that the Fire Brigade has been called. (b) Bring all the lifts down to the ground floor and immobilise them. (c) Ensure doors and windows in the public areas are closed. (d) Make certain that the Fire Brigade have clear access to the location of the fire. (e) Evacuate the immediate area of guests. (f) Carry out a roll call of guests and employees.
If the fire cannot be located, check the entire area. Smoke can travel a considerable distance and activate detectors some way off. If the event proves to be a false alarm, contact Reception and request that the alarms be silenced. A search should then be conducted to determine how the alarms were activated. Break glass points are easily identifiable by the broken glass on the front of them when set off. Smoke and heat detectors located in corridors and room ceilings show when they have been activated by a red light glowing on the side. Page 22
Night Porters 1.
On hearing the Fire Alarms, immediately proceed to the Fire Indicator Board, noting the location of the fire, telephone 999 and ask for the Fire Brigade. Give them the name and address of the hotel and the location of the fire.
Contact the Duty Manager and advise of the location of the fire.
Proceed to the location taking with you a Master Key and a Portable Fire Extinguisher. The Duty Manager will meet you there.
Evacuate the immediate area of guests, in particular anyone disabled.
Without taking any risks, attempt to contain the fire. If the fire is already beyond control, speed up the evacuation procedure from the hotel starting on the top floors.
Bring all lifts down to the ground floor and immobilise them.
Carry out a roll call of all guests and employees.
All our Employees 1.
On hearing the continuous fire alarm, close all doors and windows within your department.
Assist Guests in vacating the hotel and calm them as necessary.
Do not allow people to use the lifts, direct them instead to the emergency staircases.
If you work in areas where you are responsible for cash or floats, attempt to secure them.
Do not re-enter the building until told to do so by the Fire Brigade Officer.
Using the Fire Fighting Equipment Although you will be receiving some practical instruction in the use of Fire Fighting Equipment, it is important that you have a basic understanding of the types and sorts of fire they will work on. Familiarise yourself with all the fire fighting equipment available in your hotel or unit ...NOW...!! If you should have to deal with a fire, decide what type of fire you are dealing with, select the appropriate fire fighting equipment from the following list and use as directed:-
Water or Hydrospray Fire Extinguishers SOLID RED BODY Aim at the BASE of the fire. Use on freely burning materials such as waste paper baskets and places like:stationary stores, cleaners rooms and office environments.
Spray Foam Fire Extinguishers SOLID RED BODY WITH A CREAM TRIANGLE OR SOLID CREAM BODY Aim OVER the fire to float on the burning liquid. Use on freely burning materials and inflamable liquids
CO2 Gas Fire Extinguishers SOLID RED BODY WITH A BLACK TRIANGLE OR SOLID BLACK BODY Aim all AROUND the fire but do not hold the horn as it is very cold when in use. Use on flammable liquids and electrical hazards such as computers and photocopiers.
Dry Powder Fire Extinguishers SOLID RED BODY WITH A BLUE TRIANGLE OR SOLID BLUE BODY Aim at the base of the fire. Use on freely burning materials such as petrol oil, gas and electrical equipment.
Halon Fire Extinguishers (SOLID GREEN BODY) Aim over the fire and make an exit as soon as possible as this is very toxic. Use on electrical fires. NB: This type of fire extinguisher is currently being phased out.
Fire Blankets RED OR RED & WHITE BOX Fire blankets should be placed OVER burning oils and fires. If used on a person, they should be wrapped AROUND them once they are lying on the floor.
Fire Hose Reels Run the hose reel out before the water is turned on. The nozzle should be adjusted for the most effective spray.
When using any fire fighting equipment, maintain a safe distance from the fire and always keep your back to your escape route. Page 26
Never allow a fire to come between you and your means of escape. Each of the extinguishers shown previously are opposite the types of fire that will work safely on that fire. When a fire extinguisher or blanket has been used, even partially, make sure that it is re-charged as soon as possible and returned only then to its original position. REMEMBER: Water fire extinguishers are dangerous if used on electrical fires or burning fats and liquids. Foam extinguishers are also dangerous on electrical fires. NEVER ABUSE ANY OF THE FIRE FIGHTING EQUIPMENT OR USE IT FOR A PURPOSE THAT IT WAS NOT INTENDED FOR. IF YOU SEE THAT ANY EQUIPMENT IS MISSING OR NOT IN ITS CORRECT PLACE, REPORT THIS TO THE DUTY MANAGER OR YOUR HEAD OF DEPARTMENT IMMEDIATELY SUCH OBSERVATIONS AND ACTIONS COULD SAVE YOUR LIFE AND THAT OF OTHERS.
FIRE DRILLS So that everyone is familiar with the correct procedure to be followed in the event of a real fire, once a month each hotel or unit conducts a fire drill. You will not usually be notified in advance of these drills so as to provide a good opportunity to find out how quickly we will re-act. Respond exactly as you would in a normal situation when you hear the fire bells ringing. Sometimes on these drills, you may find yourself having to locate alternative escape routes because of the assumed location of the 'fire'. Fire drills are designed to ensure that each of us knows exactly what to do in an emergency, and they must be taken seriously.
THEY COULD SAVE YOUR LIFE! It is a legal requirement that all Day employees must be trained every 6 months in Fire Precautions and Procedures, and for Night employees and living in employees, every 3 months. (Do ensure that you complete the tear-off slip at the back of this guidebook).
GUIDE TO HEALTH & SAFETY AT
HEALTH & SAFETY CHECKLIST & TRAINING RECORD
Only when the topics below are full understood and can be carried out satisfactorily should the trainee and trainer initial the appropriate column. Do not sign this form if you do not understand the health and safety training or cannot carry it out. Name: Hotel or Unit: Department: Trainee's Trainer's Full Initials Initials Date Your Health and Safety Health and Safety Policy Risk Assessment Protective Clothing First Aid & Accidents Manual Handling Dangerous Machinery Knives Electrical Equipment COSHH Hazard Spotting / Signs Food Hygiene Training Fire Prevention Rules Fire Discovery Evacuation Extinguishers Hose Reels Blankets Alarm Points Emergency Escapes Assembly Points Initial Training completed on: Reviewed on: Trainee's Signature: Trainer's Signature: I have read and understood, agree and will abide by the contents of this Guide to Health & Safety at Focus Hotels and have answered the questions overleaf. Page 29
QUESTIONS Who is the Hotel or Unit's Health and Safety Chair Person? _____________________________________________________________________________________ Who is your Departmental Health and Safety Representative? _____________________________________________________________________________________ Whom should you advise if you feel the Health and Safety training given falls short of that required to carry out your job in a safe manner? _____________________________________________________________________________________ _____________________________________________________________________________________ What protective clothing have the company provided for you to wear whilst on duty? _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ If you have an accident whilst at work, what must you do? _____________________________________________________________________________________ _____________________________________________________________________________________ If you notice a potential hazard what should you do? _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________
acknowledges the support and services offered by Connaught Limited Connaught Limited is committed to being one of the UK’s leading Health and Food Safety Consultancy Companies. The Company is well known for it’s down to earth approach to environmental health issues and the translation of complex technical and legal requirements into ‘user friendly’ food and safety management systems. Additionally Connaught Limited can undertake Health and Food Safety auditing, training and out of hours help line advice at cost effective rates.
Focus Hotels Management Limited Forest House Hatfield Oak Hotel Roehyde Way Hatfield AL10 9AF 0203 051 9117 www.focushotels.co.uk