Hos Pall Information Sheets

8/3/2019 Hos Pall Information Sheets

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Of all the common energy sources used in the hospitality industry, electricity has

the greatest potential to seriously injure or kill someone. Electrical safety is all

about controlling the risks that may otherwise lead to electric shock or fire.

See itMost electrical hazards can be seen, but employers should consult with their staff when identifying

electrical hazards. Consideration should be given to how and where your staff may be exposed to

electricity because it is invisible under normal conditions.

The risk of electrical shock can arise from things like:

fixed wiring such as switches and cables, especially if they are damaged

extension cables and power boards when they are damaged or overloaded

hand held or fixed electrical appliances if any of the wires or switches are damaged

wet conditions where electrical appliances are used, which may cause short circuits or shock.

Assess itWhen assessing the risks, look at how likely it is that someone will get hurt, how badly they

will get hurt and how often someone is exposed to the hazard.

Fix it Undertake regular inspections of all electrical facilities including:

- fixed wiring

- ancillary equipment and appliances in accordance with AS/NZS 3760.

Always use RCDs (Safety Switches) for hand held appliances. This can be portable or

non-portable.

Make sure RCDs are checked by a competent person regularly. Make sure that all power outlets used for hand held appliances are RCD protected.

Never use double adaptors.

Do not use extension cables or power boards in wet areas.

Evaluate itOnce the appropriate fix has been implemented, it is important to evaluate whether it has

been successful in controlling the hazard. Check it again after a period of time or if there

are any changes to the workstation to ensure it is still effective.

More information?

The Occupational Health, Safety and Welfare Regulations 1995 Section 2.5.

Workplace Electrical Safety Informat ion Sheet Number 5 issued by WorkCover

AS/NZS 3760: In service safety inspection and testing of electrical appliances

Electrical SafetySafety

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About this Info Sheet

These information sheets have been developed to help businesses within thehospitality industry to deal with some of the more common aspects of

managing OHS&W. They have been developed using the combined experience

of many other businesses and to satisfy the requirements of the Occupational

Health, Safety and Welfare Act 1986, the Occupational Health, Safety and

Welfare Regulations 1995, and all relevant Codes of Practice.

The information sheets have been written using the SAFE system described

earlier - which is how to See, Assess, Fix it and Evaluate it.

You should also remember that these are guidelines only, and do not cover

all possible situations. If you have any doubts you should contact one of

the following.

WorkCover Corporation100 Waymouth St Adelaide SA 5000

Telephone 13 18 55

Fax (08) 8233 2466

Internet www.workcover.com

Workplace Services (Department of Administrativeand Information Services)1 Richmond Rd Keswick SA 5035

Telephone (08) 8303 0400

Fax (08) 8303 0423

Internet www.eric.sa.gov.au

Australian Liquor Hospitality and MiscellaneousWorkers Union101 Henley Beach Rd Mile End SA 5004

Telephone (08) 8352 3511

Fax (08) 8443 7678

E-mail www.lhmu.org.au

Tourism Training SA27 Gresham St Adelaide SA 5000

Telephone (08) 8212 0244

Fax (08) 8212 0230

E-mail [email protected]


3/16

Slips trips and falls cause a high proportion of injuries in the hospitality industry.

Injuries include bruises, strains, fractures and sometimes these injures can take a

long time to heal fully.

See itMost slipping and tripping hazards can be seen, but employers should consult with their staff

about any issues in their workplace. Consideration should be given to how and where your

staff or visitors may be exposed to these hazards.

The risk of slipping, tripping or falling can arise from things like:

slippery floors

wet floors

spilled food or beverages

loads that obstruct vision

broken tiles

turned up mat edges

uneven floor surfaces

poor lighting

obstacles in traffic areas

the wrong type of footwear

electrical or cords across work or traffic areas

hand railings that are not secure.

Assess itWhen assessing the risks, look at how likely it is that someone will get hurt, how badly

they will get hurt and how often someone is exposed to the hazard.

Fix itGood housekeeping and storage is essential. Other actions that can be taken are:

providing drain and spill trays

knowing and using the procedures for cleaning up spilled substances

avoiding making cluttered work areas

repairing damaged floors

providing good lighting in all traffic areas

cleaning mats and rugs and maintaining them in good condition

using anti-slip mats in wet areas

keeping stairs and floors clean and dry

making sure power cords are never placed across walkways

wearing footwear appropriate to the floor surface.

Evaluate itOnce the appropriate fix has been implemented, it is important to evaluate whether it has been

successful in controlling the hazard. Check it again after a period of time or if there are any changes

to the workstation to ensure it is still effective.

Slips, Trips and FallsSafety

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the following.


Telephone 13 18 55

Fax (08) 8233 2466



Telephone (08) 8303 0400

Fax (08) 8303 0423



Telephone (08) 8352 3511

Fax (08) 8443 7678



Telephone (08) 8212 0244

Fax (08) 8212 0230



5/16

Tools and equipment are used to make work easier in preparation, serving

and cleaning up. While the tools are needed to do the work they may also

cause injury.

See itMost of the hazards associated with tools and equipment can be seen, but employers should

consult with their staff about their workplace.

The risk of injury from tools and equipment can arise from things like:

ovens and stoves that may cause burns

unguarded mixers that may tangle a persons arm

polishers that may cause strains or bruises

blenders that may cause cuts

hot kettles that may spill and scald someone

slicers that may cut someones finger dishwashing machines that may scald or spray someone with hot water

knives that may cut people if left in the wrong place or used improperly

ironing presses that may burn or crush a persons arm.

Almost every accessory or tool that is used can also be a hazard, especially when:

there is an electrical energy supply

there is a source of heat such as flames or elements

there is any pressure such as oil, gas or water that may escape

there are sharp edges, pinch points or crush points.

Assess itWhen assessing the risk look at how likely it is that someone will get hurt, how badly


Fix it Maintain tools and equipment in good condition at all times.

Electrical equipment has to be kept clean and dry.

All guarding must be in place.

Turn off equipment prior to use.

Use proper accessories such as chopping boards. Knives should be kept sharp and stored correctly when not in use.

Dont leave knives in sink of water.

Washing machines must be kept clean and only used as instructed.


successful in controlling the hazard. Check it again after a period of time or if there are any

changes to the workstation to ensure it is still effective.

More Information?

Occupational Health, Safety and Welfare Regulations 1995 Part 3

Australian Standard 4024.1 Safeguarding of Machinery

Safety for Tools and EquipmentSafety

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the following.


Telephone 13 18 55

Fax (08) 8233 2466



Telephone (08) 8303 0400

Fax (08) 8303 0423



Telephone (08) 8352 3511

Fax (08) 8443 7678



Telephone (08) 8212 0244

Fax (08) 8212 0230



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Hazardous and dangerous substances are those substances that may cause people

injury or illness if they come into contact with them or do not use them properly.

The hospitality industry uses various substances that pose a risk to staff

and customers.

See itThe hazards associated with hazardous substances cannot always be seen, so employers should

consult with their staff to identify what substances are used and what problems may occur.

The types of substances that may pose risks include:

cleaners used for washing and disinfecting

corrosive substances such as beer line, oven and drain cleaners

insecticides and pesticides such as mice bait

flammable substances may include gases and liquids like methylated spirits.

These substances may harm somebody who:

inhales them (breathing the fumes)

swallows them (eating or drinking them even accidenta lly)

just comes into contact with them (absorption).

Assess itWhen assessing the risk look at how likely it is that someone will get hurt, how badly they


Fix itA Material Safety Data Sheet on the substance should be available from the supplier and

will provide detailed information on the hazards and how to control them.The control program for hazardous substances should include:

a complete register of all hazardous substances used or stored on site with details about

the hazardous or dangerous nature of those substances

a register of the up to date Material Safety Data Sheets for all hazardous substances

safe work instructions and personal protective equipment for use with any hazardous

substances that may pose a risk to the user.

Other things you can do to maintain safety for hazardous substances are:

Ensure that all containers have clear and accurate labels on them.

Do not place any non- food substances in food containers or cool drink/cordial bottles.

Maintain good ventilation.

Store substances in accordance with manufacturer recommendations.

Ensure you have products available to clean up any large spills. Take care of other emergencies

involving the substance, such as fire or poisoning.

Restrict smoking when hazardous and dangerous substances are being used.




More Information? Occupational Health, Safety and Welfare Act 1995 - Part Four.

Hazardous and Dangerous SubstancesSafety

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the following.


Telephone 13 18 55

Fax (08) 8233 2466



Telephone (08) 8303 0400

Fax (08) 8303 0423



Telephone (08) 8352 3511

Fax (08) 8443 7678



Telephone (08) 8212 0244

Fax (08) 8212 0230



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Wherever people work there is a chance that they may need access to first aid.

First aid facilities can include first aid kits, staff that have first aid training and

even first aid rooms in some circumstances.

It is the employers duty to identify what level of first aid is needed for their

establishment, and to make sure it is always available.

See itSupply of first aid facilities is a legislative requirement. You will need to determine what types

of injuries may be sustained and ensure that the correct first aid facilities are made available.



Fix it Any work group with up to 25 employees must have access to at least one Basic First Aid

Kit no further than 100metres away.

If the work group has more than 25 employees they should have access to an Occupational

First Aid Kit.

When there are more than 25 employees there should be one trained first aid person on

duty, and for more than 50 employees there should be two.

First aid facilities must be checked during regular inspections of the workplace to ensure

that they are complete and in good condition.

Training for first aid personnel should be included on the training program.

Where possible a rest room should be made available for people who become ill while

at work.

Evaluate itOnce the appropriate fix has been implemented, it is important to evaluate whether it has

been successful in controlling the hazard. Check it again after a period of time or if there

are any changes to the workstation to ensure it is still effective.

More Information? Occupational Health, Safety and Welfare Regulations 1995 - Division 2.11

Approved Code of Practice for Occupational Health an d First Aid in the Workplace

First AidSafety

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the following.


Telephone 13 18 55

Fax (08) 8233 2466



Telephone (08) 8303 0400

Fax (08) 8303 0423



Telephone (08) 8352 3511

Fax (08) 8443 7678



Telephone (08) 8212 0244

Fax (08) 8212 0230



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In the event of an emergency, the owner or occupier of a building has to make

sure the occupants of the building are able to get out of the building safely.

The level of emergency response will depend on the size and nature of the

establishment.

See itThe level of emergency response preparedness that is required will depend on the type of

emergency and how much risk it puts people in. In the hospitality industry, consideration

has to be given not only to employees but also to customers and visitors.

The first step is to consider the range of potential emergency situations that may occur.

These may be:

fire, especially in kitchen areas

explosions

gas leaks

building collapse

burst water pipes and flooding

armed robbery

emergency in nearby buildings

bomb threat.

You should consider things like:

the number of people that may be affected by the emergency

the people at risk - customers, staff or both? (Customers are sometimes harder to protect

because they will not know the risks.)

the likelihood of the emergency, considering the na ture of the work and the history of

similar businesses

the likely severity of the damage.



Fix itYou need to have plans in place to control the emergency and to make sure that nobody is

put at risk at any time. You will have to consider:

evacuation plans and ensuring that exits are marked and always clear

training for staff in how to respond and what to do in case of an emergency

provision of fire or other emergency response equipment

emergency service contact details, including fire and police.


successful in controlling the hazard. Check it again after a period of time or if there are any changes


More Information? Occupational Health, Safety an d Welfare Regulations 1995 - Division 2.6

Fire and Emergency ResponseSafety

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the following.


Telephone 13 18 55

Fax (08) 8233 2466



Telephone (08) 8303 0400

Fax (08) 8303 0423



Telephone (08) 8352 3511

Fax (08) 8443 7678



Telephone (08) 8212 0244

Fax (08) 8212 0230



13/16

Manual handling is often thought to be just the lifting of something heavy, but it is

more than that. Manual handling is any activity requiring the use of force exerted

by a person to lift, lower, push, pull, carry or otherwise move, hold or restrain any

person, animal or thing. Work in the hospitality industry can involve lifting of

loads from varied heights, prolonged and sustained postures, repetitive work,pushing and pulling forces and working in confined or crowded areas.

See itMost of the hazards associated with manual handling can be seen by watching people work,

but employers should consult with their staff.

The risk of injury from manual handling can arise from things like:

preparing food

moving kegs

making beds

vacuuming

cleaning baths

setting up tables

replacing water containers

clearing and serving plates.

The risk of manual handling injury is increased by:

awkward working heights

weights

prolonged positions and postures

high work rates and repetitive work

pushing and pulling forces

awkward, loose and mobile loads

new equipment

lack of maintenance

the environment

design and layout of the workplace

skill and physical capacity of the person

extended work hours.

Any work where minor aches and pains are noticed may be indicators that there is an

increased risk of manual handling injuries.



Fix itThings you could do to decrease the risks include:

providing staff with training in how to lift safely such as;

- holding a load close to the body

- pushing rather than pulling

team lifting where appropriate

lowering the storage heights for frequently used items

changing work postures and providing rest breaks

rotating and sharing tasks

using trolleys or sack trucks to move loads

changing the size and packaging of food and cleaning goods.

Evaluate itOnce the appropriate fix has been implemented, it is important to evaluate whether it has beensuccessful in controlling the hazard. Check it again after a period of time or if there are any changes


More Information? Occupational Health, Safety and Welfare Regulations 1995 - Division 2.9

Manual HandlingSafety

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the following.


Telephone 13 18 55

Fax (08) 8233 2466



Telephone (08) 8303 0400

Fax (08) 8303 0423



Telephone (08) 8352 3511

Fax (08) 8443 7678



Telephone (08) 8212 0244

Fax (08) 8212 0230



15/16

Violence in the workplace includes any incident where an employee or employer is

abused, threatened or assaulted in situations relating to their work. It can happen

at many levels in the work environment. Physical and psychological violence can

take place amongst employees and against any employee who has direct contact

with the public.

See itMost of the hazards associated with tools and equipment can be seen, but employers should

consult with their staff about their workplace.

Violence at work is not only the obvious physical attack by one person on another. It is also

the threat of violence or the misuse of power in the workplace. The types of violence that may

occur in the hospitality industry include:

aggression by clients and customers (discontent) especially if alcohol is involved or people

are kept waiting for a period of time

robbery (with or without a weapon) when money is stored or being counted opportunistic violence that happens for no apparent reason (people who are drunk or

unruly groups that just happen to be in the area)

occupational violence (bullying and sexual harassment) between employees or

from employers.



Fix it

Violence has to be managed before it gets out of hand. Some of the controls that can beput in place include:

selecting and rostering sufficient experienced staff

designing counters and work areas to protect employees handling cash

ensuring good communication for assistance if required

installing surveillance equipment

engaging security officers

undertaking duties such as counting money out of public view

providing safe areas for employees

monitoring working conditions through talking to your staff to identify internal threats.

EvaluationOnce the appropriate fix has been implemented, it is important to evaluate whether it has been



More Information? Guidelines for reducing Violence at Work - WorkCover Corporation

Violence in the WorkplaceSafety

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the following.

WorkCover Corporation

100 Waymouth St Adelaide SA 5000

Telephone 13 18 55

Fax (08) 8233 2466



Telephone (08) 8303 0400

Fax (08) 8303 0423



Telephone (08) 8352 3511

Fax (08) 8443 7678



Telephone (08) 8212 0244

Fax (08) 8212 0230


Documents

Hos Pall Information Sheets