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LEARNER GUIDE
FOLLOW HEALTH, SAFETY AND SECURITY PROCEDURES
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TABLE OF CONTENTS
PAGE
Introduction................................................................................................................................... 1
Welcome ..................................................................................................................................... 1
This Competency Unit ................................................................................................................ 1
Before You Start ......................................................................................................................... 2
Planning Your Learning Programme .......................................................................................... 2
Self-Assessment Checklist.......................................................................................................... 3
How To Use This Learner Guide................................................................................................ 5
Using The Computer And Other Resources ............................................................................... 6
Method Of Assessment ............................................................................................................... 6
Quality Assurance....................................................................................................................... 7
LG-THHCOR0021B:
FOLLOW HEALTH, SAFETY AND
SECURITY PROCEDURES
INTRODUCTION
Welcome
Welcome to the Learner Guide for Unit of Competency “Follow Health, Safety and Security
Procedures”. This is just one of a number of Learner Guides produced for the Restaurant Server
stream of the Hospitality Industry, and it is designed to guide you, the learner, through a series of
learning processes and activities that will enable you to achieve the specified learning outcomes
for the competency unit.
The content of this guide was developed from the Competency Standard LG-THHCOR0021B,
which is one of the basic building blocks for the National Vocational Qualification of Jamaica
(NVQ-J) certification within the industry. Please refer to your Learner’s Handbook for a
thorough explanation of standards and competencies, and how these relate to the NVQ-J
certification.
You are also advised to consult the Competency Standard and assessment instrument for a better
understanding of what is required to master the competency.
“Follow Health, Safety and Security Procedures” addresses the knowledge and skills
requirements to effectively follow health, safety, security procedures. There are four main areas
or elements:
As you go through each element, you will find critical information relating to each one. You are
advised to study them carefully so that you will be able to develop the necessary knowledge,
skills and attitudes for following health, safety and security procedures.
a. Obtain a Learner’s Logbook. You will use it to record evidence of your new
skills/competence. As you demonstrate your new skills, record your activities and have your
learning facilitator sign off on them. This will allow you to provide evidence of your
competence when you are being assessed against the competency standard.
b. Ensure that you have access to the facilities and equipment necessary for learning.
d. Ensure that you are wearing suitable clothing, that tools and equipment are safe, and that the
correct safety equipment is used.
The self-assessment checklist on the following pages will assist you in planning your training
programme and it will help you to think about the knowledge and skills needed to demonstrate
competency in this unit. As you go through each one you will be able to find out which aspects
of the elements you have already mastered and which ones you already have and which you will
need to pay more attention to as you go through the learning process.
To complete the self-assessment checklist, simply read the statements and tick the ‘Yes’ or ‘No’
box. You should do this exercise now.
Self-Assessment Checklist
Follow Health, Safety and Security Procedures
If you ticked all or most of the ‘Yes’ boxes, then you might not need to go through the entire
guide. Ask your learning facilitator to assist you in determining the most appropriate action you
should take.
If you ticked a few of the ‘Yes’ boxes or none at all then you should work through all of the
guide, even though some of the material may be familiar to you.
Plan your learning based on your answers. Be sure to involve your learning facilitator in the
planning process.
This Learner Guide is designed to assist you to work and learn at your own pace.
• Check your progress at each checkpoint to ensure that you have understood the material
• Observe the icons and special graphics used throughout this guide to remind you of what you
have to do and to enhance your learning. The icons and their meanings are as follows:
Definition Box
Words/phrases are defined or explained in this box. The
words/phrases being explained are in bold print.
Checkpoint
This denotes a brain teaser and is used to check your
understanding of the materials presented. No answers are
provided for the questions asked.
Activity
This denotes something for you to do either alone or with
the assistance of your trainer/supervisor.
Reference
Points you to the reference materials and other support
documents or resources used in compiling the unit content.
• Ask your learning facilitator for help if you have any problems with the interpretation of the
contents, the procedures, or the availability of resources.
• Complete each activity as you come to it. If the activity requires you perform an actual task,
be sure to tell your learning facilitator when you get to that activity so that he/she can make
any arrangements, if necessary.
• Get your learning facilitator to sign and date the Learner Logbook when you have completed
an activity.
When you have worked through all elements of the guide, and when you can tick every ‘Yes’
box, you are ready for assessment and should ask your learning facilitator to assist you in making
the arrangements to have your performance assessed.
Where your activities refer you to the library, computer and Internet resources, ask your learning
facilitator to assist you in locating these resources. If you are getting your training in an
institution, there may be a library and a computer laboratory. If this is not the case, visit the local
library and find out what resources are available.
If you are new to the computer and the Internet, someone in the computer room should be able to
show you how to use these resources.
Please note that in many of your activities you have been referred to information on the Internet.
This is because the Internet has a vast amount of information that can help you in acquiring the
particular competencies. We would like to advise you, however, that we cannot guarantee that
all the sites will be available when you need them. If site is unavailable, ask your learning
facilitator to assist you in locating other sites that have the information you require.
Method of Assessment
Competency will be assessed while you are actually performing the tasks related to this
competency. This may be in a real workplace or a simulated situation that accurately relates to
the work situation. You are advised to consult the associated competency standard for further
details relating to the assessment strategies.
Quality Assurance
A feedback form is included at the back of each learner guide, so all users are afforded the
opportunity to document their concerns pertinent to the various aspects of the guide. Such
concerns will assist in the review process of the learner guides. Users are encouraged to cut out
the form, complete and submit same to the address provided.
You may now start your learning. Have fun while you work!
LEARNING OUTCOMES
As you go through this element, you will acquire the necessary knowledge, skills and attitudes to
follow workplace procedure on health, safety and security. Your learning facilitator is there to
assist you with the various activities so that on completion you should be able to:
1. Follow health, safety and security procedures in accordance with enterprise policy and
relevant regulations and insurance requirements
2. Identify and report breaches of health, safety and security
3. Report suspicious behaviour, packages or occurrences to the designated person in a
prompt manner
In undertaking a competency such as this, it is essential that you learn to differentiate between
safety and health.
Safety is concerned with injury-causing situations or hazards to humans that result from sudden
severe conditions.
Health has to do with disease-causing conditions, which are due to adverse reactions to
prolonged exposure to dangerous, though less intense hazards.
Security deals with the protection of individuals against risks such as thieves and dishonest
people, terrorists and violent and aggressive people.
As a worker in the hospitality/tourism industry you will be operating under the Occupation
Health and Safety (OHS) Act. Employers and employees have a duty of care to all people in the
workplace with regard to health, safety and welfare at work. The OHS Act is designed to ensure
a healthy and safe workplace.
You may be working according to approved industry codes. The approved industry code of
practice for the tourism/hospitality industry provides practical guidance on how to achieve the
standard of health, safety and security required by law. The code of practice in your country
may be developed through consultation, involving industry, employee and employer
representation, special interest groups and government representation.
As far as is possible, you should ensure that health, safety and security procedures are correctly
followed in accordance with enterprise policy and relevant regulations and insurance
requirements. Health, safety and security, as they apply to the hospitality/tourism industry, refer
to:
Your workplace health, safety and security procedures are translated into action and behaviour
by rules and regulations. These rules and regulations define behaviour that is acceptable and
unacceptable from a health and safety perspective.
To ensure that safety rules are followed, all employers and employees must participate in
promoting safety.
The OHS Act sets out guidelines for dealing with health and safety issues in the workplace. It is
the responsibility of each employee to ensure that these procedures are adhered to.
Lets look at a few of these health, safety and security issues as they relate to hazards.
Hazards
Hazards may include one or a combination of:
A hazard is a condition or combination
of conditions that, if left uncorrected, • Mechanical hazards
might lead to an accident, illness or • Falling, impact, acceleration, and lifting
property damage. hazards
• Heat and temperature hazards
• Electrical hazards
• Fire hazards
• Toxic substance and explosive hazards
• Noise and vibration hazards
You should follow health, safety and security procedures to identify and control hazards.
Hazard analysis is the process of identifying hazards and recommending corrective action.
Hazards can be identified in a number of ways, these include:
• Direct observation
• Completion of a checklist
• Safety audits
• Injury and illness records
• Incident/accident reporting and investigation
• Workplace inspections
• References to information and historical data
• Feedback from others
• Consultation with staff and external organizations
• Monitoring work areas
There are two approaches used to analyze hazards; these are preliminary and detailed.
Preliminary Analysis
A preliminary analysis is done to identify potential hazards and prioritize them according to:
This involves the application of analytical, inductive methods. This type of analysis in conducted
in cases where the potential exists for serious injury, multiple injuries, or serious illness.
Refer to: Goetsch David, (1996) Occupational Safety and Health (In the
Age of High Technology), Prentice Hall
CHECKPOINT
ACTIVITY
As a worker in the hospitality/tourism industry you should practise due diligence, which simply
means ‘taking care’. It means taking every precaution necessary in the circumstances to protect
health, safety and welfare of yourself and your colleagues. When used properly, due diligence is
a powerful and pro-active tool that will carefully identify and assess possible workplace hazards
and ensure that procedures are followed to prevent them.
When procedures are not followed as established, we term this a breach. You should ensure that
breaches in health and safety procedures are identified and promptly reported. It is important that
the authority, responsibility, and accountability for health, safety and security breaches are
clearly defined throughout your organization. Your organization may have specific procedures
for dealing with these health and safety breaches, and these procedures must be adhered to at all
times.
CHECKPOINT
Since you will be working in the hospitality or tourism industry, there will be strangers within
your building. You should keep yourself alert to the presence of strangers in areas reserved for
staff. An individual may seem strange to you for a variety of reasons, such as:
The procedures for dealing with suspicious persons will vary depending on the establishment,
however, in the absence of set procedures you can:
• Challenge the person politely and ask if you can be of assistance, or direct them to
the exit
• If possible, ask a colleague to keep an eye on the suspicious person while you
report the matter to your supervisor
Suspicious behaviour
If you are responsible for a vulnerable area, like a payment point, you must learn to become
aware of all unusual behaviour because of the potential trouble it may signal. Here are a few
guidelines you can follow:
• If you have reason to believe that something suspicious is happening, you should
immediately respond according to procedure. You may be required to contact your
supervisor or security department, if your facility has one, and report your suspicions
• It may not be wise to approach persons behaving suspiciously
It is hard to say precisely where you may discover a suspicious package, or what size or shape it
may be. A suspicious package may be one of the following:
• Something that has been left unattended for some time, for example, a suitcase or
briefcase left in a reception area
• Something that looks out of place, for example, a travelling bag near a rubbish bin
• Do not attempt to move or touch the item. Touching or moving it may be enough to start
off a reaction leading to an explosion or fire
• Remain calm and composed. You should try not to cause a panic by shouting or running
from the item
• Report the matter to your supervisor, the security personnel or the police (check your
establishment procedures to see what action to take)
• If possible, cordon off the area and move people away
CHECKPOINT
ACTIVITY
A suitcase has been left unattended in
the lobby area for the past 2 hours. I
have been unsuccessful in finding its
owner. What am I supposed to do?
This represents a call from a new colleague working in the front office of The
Magnificent Hotel and Spa. Assuming that you and your other colleagues have been
trained in occupational health, safety and security, respond to this situation.
You will also be required to do a simulated exercise showing how you would deal
with this suspicious item.
Now that you have completed this element, check whether you have fully grasped all the
components by doing the following self-assessment.
Checklist 1 Yes No
Checklist 2 Yes No
LEARNING OUTCOMES
As you go through this element, you will acquire the necessary knowledge, skills and attitudes to
deal with emergency situations. Your learning facilitator is there to assist you with the various
activities so that on completion you should be able to:
1. Recognize emergency and potential emergency situations and determine and take
required action within scope of individual responsibility
2. Follow emergency procedures in accordance with enterprise procedures
3. Perform basic first-aid following recommended procedures
4. Seek assistance from colleagues and other authorities where appropriate
5. Report details of emergency situations in accordance with enterprise policy
An emergency may result from natural and/or human causes. Emergency situations in the
workplace may include:
• Bomb threats
• Deranged customers
• Accidents
• Robbery
• Fire
• Armed hold up
• Natural disasters (e.g. floods and earthquakes)
• Slips, trips and falls
Hazards resulting from possible emergency situations should be identified and assessed and
appropriate control measures adopted to minimize or eliminate the risks.
For example, let’s look at fire as a potential emergency, how this emergency can be recognized
and the action that should be taken.
Fire hazards are conditions that favour fire development and growth. The three elements,
oxygen, fuel and heat are required to start and sustain a fire. Oxygen is naturally present in the
atmosphere, therefore, fire hazards usually involve the mishandling of fuel and heat.
Oxygen
The best defence against fires is to prevent their occurrence. You can do this by isolating the
triangle elements, fuel, oxygen and heat. You can also prevent fires by storing flammable liquids
properly and eliminating or isolating ignition sources from fuel.
Developing an Emergency Action Plan (EAP) is a major step in preparing for emergencies. The
aim of emergency planning is to:
Your establishment should conduct a thorough analysis to determine the types of emergencies
that may occur. For example, depending on geographic location and types of products supplied,
your establishment may anticipate such emergencies as fires, chemical spills, explosions,
hurricanes, lightning, floods and earthquakes. Your enterprise’s EAP should be a collection of
small plans for each anticipated or potential emergency.
• Procedures – Step-by- step emergency response procedures should be developed for each
potential emergency
• Accident prevention strategies – There are strategies that are supposed to be used on a
day-to-day basis to prevent the type of emergency being planned for. These strategies
should be summarized in the EAP
• Schedules – This should contain the dates and times of regularly scheduled practise drills.
The times and dates of practise drills should vary so that they don’t become boring and
predictable.
You should identify emergency and potential emergency situations and take the required action
within your scope of individual responsibility. You should know your responsibility/assignment
in responding to a given emergency. Your responsibility should be clearly spelled out and
understood. For example, you may be responsible for one of the following:
Refer to: Goetsch David, (1996) Occupational Safety and Health (In the Age of
High Technology), chp 19, Prentice Hall
CHECKPOINT
• What is an emergency?
• What emergencies may you encounter as a worker in the
hospitality/tourism industry?
• What is an Emergency Action Plan and what are the advantages
of having such a plan?
ACTIVITY 1
• Bomb threats
• Accidents
• Robbery
• Armed hold up
• Natural disasters (e.g. floods and earthquakes)
• Slips, trips and falls
You can exchange notes with your peers to ensure that you gain
knowledge on all the areas.
ACTIVITY 2
Unsafe Lifting
Emergencies in the hospitality and tourism industry should be anticipated and prepared for as
urgent, significant and coordinated response is required. Your emergency plan should outline the
procedures that should be carried out in the event of an emergency. When an emergency
situation presents itself, procedures should be followed as they relate to areas such as:
• Evacuation plans
• Setting off alarm systems
• The immediate response to assembling in a designated area
• Accounting for everyone on the premises
• Shutdown procedures
When an emergency occurs, you need to react immediately. The speed of your response could
mean the difference between life and death and the difference between minimal damage and
major damage. Smooth, orderly response, with minimum hesitation will only occur if the
emergency procedures have been practised, evaluated and improved on.
ACTIVITY
Most hospitality and tourism establishments are at risk from fires and
fire damage. With assistance from your colleagues, develop an
emergency action plan for your institution in respect of fires. Ensure
that each person is given a responsibility.
Refer to: Goetsch David, (1996) Occupational Safety and Health (In the Age of
High Technology), chp 19, Prentice Hall
You may be called on to apply first-aid in the event of an emergency. First aid usually consists
of life saving measures taken to assist an injured person until medical help arrives.
The hospitality/tourism industry usually has large numbers of persons that must be considered in
the event of an emergency. Since you cannot predict when an
emergency will occur, part of your
preparation may involve learning how to administer first aid. There
are certain areas that are usually covered in this first aid training;
these include:
• Electric shock
• Heart attack
• Moving an injured person
• Drug overdose
• Eye injury
• Chemical burn
• Rescue
• Cardiopulmonary resuscitation (CPR)
In order to apply first aid in an effective manner ensure that you have:
• Applying bandages
• Performing Heimlich manoeuvre
• Removing and lifting injured persons ( if the victim has a neck or back injury, he/she
should not be moved unless to prevent additional injury)
If a colleague or customer is injured and you are the first person to respond, remember the
ABC’s of first aid.
A = Airways
Is the airway blocked? If so, clear it quickly
B = Breathing
Is the victim breathing? If not, begin administering artificial respiration
C = Circulation
Is the victim bleeding severely? If so, stop the bleeding.
Refer to: Goetsch David, (1996) Occupational Safety and Health (In the Age of
High Technology), chp 19, Prentice Hall
CHECKPOINT
ACTIVITY 1
Work with your peers to create a first-aid kit for your classroom or
work station. Ensure that this first aid kit has all the essential
elements.
Keep this first aid kit in your classroom or at your work station to be
used in the event of an emergency.
ACTIVITY 2
Emergencies usually require a response involving several persons or groups, including medical,
fire fighting, security, and safety personnel. If you are the first one at the scene of an emergency
you may need to seek additional assistance for the victim. This assistance may be sought from
colleagues or other trained professionals, such as a doctor, fire fighter, or police officer. You
should ensure that additional assistance is sought for emergency victims in a prompt and efficient
manner.
You should ensure that there are emergency numbers at hand when needed and that you remain
calm and reassure the victim until additional assistance arrives. If possible, minimize the risk of
danger to yourself and the injured person.
ACTIVITY
Your friend Yvonne was sitting at the table across from you in the
lunchroom. She had been chatting continuously during lunch about a
project she has been working on. Suddenly, you realize that Yvonne
had stopped talking and was gasping for breath. She was choking!
You were clueless as to what to do and beckoned to another colleague
for assistance. He came over to your table and did the procedure
illustrated below:
Ascertain:
• The name of the procedure that was carried out
• When is this procedure usually performed?
• How can knowledge of this procedure help you in the future?
All injuries and illnesses should be recorded regardless of the severity if they result in:
• Death
• The loss of one or more work days
• Restriction of motion or work
• Loss of consciousness
• Transfer to another job
• Medical treatment (which is more than first aid)
• List of witnesses
• Dates of follow-up action
• Historical data relating to similar emergencies
It is very important that all emergencies be reported to the appropriate person, many persons still
allow emergences to go unreported for various reasons such as:
NB: You should ensure that records are accurate and neat
Refer to: Goetsch David, (1996) Occupational Safety and Health (In the Age of
High Technology), chp 21,Prentice Hall
CHECKPOINT
Now that you have completed this element, check whether you have fully grasped all the
components by doing the following self-assessment.
Checklist 1 Yes No
Checklist 2 Yes No
LEARNING OUTCOMES
As you go through this element you will acquire the necessary knowledge, skills and attitude to
maintain safe professional presentation standards. Your learning facilitator is there to assist you
through the various activities, so that on completion you will be able to:
1. Ensure that personal presentation takes account of workplace environment and health and
safety issues
PERSONAL PRESENTATION
Clothing
In every establishment, there is a dress code that you are expected to follow. This is usually in
accordance with the type of organization/association, company policy and job specific
requirements. You must adhere to your company’s dress code at all times.
For some jobs, you will be required to wear uniform. By wearing a uniform, you can enhance
your appearance and project your company’s image. To make a positive projection, you must
ensure that the appearance and condition of your clothing is impeccable at all times. In addition,
wearing the correct uniform will help your customers/guests to identify you as a representative of
your establishment. If your workplace does not provide specific uniforms, it should have
guidelines on the type, colour and style of clothes to be worn.
The appearance and condition of your clothing should be consistent with the nature of your
work. If you are a receptionist, you are the first person that the guest will most likely see,
therefore, it is extremely important that you portray a professional and efficient image. Another
example relates to the employee in the foodservice operation. Adhering to proper dress codes
can greatly reduce food contamination and poisoning. Additionally, you should cover your head
when preparing foods.
Fig: 3
• Boots
• Overalls
• Gloves
• Goggles
• Respirator or face mask
• Face guard
• Hearing protection
The objective of personal protective equipment is to protect employees from the risk of injury by
creating a barrier against workplace hazards. Personal protective equipment is not a substitute for
good engineering or administrative controls or good work practices, but should be used in
conjunction with these controls to ensure the safety and health of employees.
In order to ensure the greatest possible protection for employees in the workplace, the
cooperative efforts of both employers and employees will help in establishing and maintaining a
safe work environment. Employers are usually responsible for:
• Performing a "hazard assessment" of the workplace to identify and control physical and
health hazards
• Identifying and providing appropriate PPE for employees
• Training employees in the use and care of the PPE
• Maintaining PPE, including replacing worn or damaged PPE
Your supervisor should make sure that each employee demonstrates an understanding of the PPE
training as well as the ability to wear and use PPE properly before he/she is allowed to perform
work requiring its use. Only those items of protective clothing and equipment that meet national
standards should be used.
All PPE and clothing should be of safe design and construction, and should be maintained in a
clean and reliable fashion. Cleaning is particularly important for eye and face protection where
dirty lenses could impair vision. You should take the fit and comfort of PPE into consideration
when selecting appropriate items for the workplace. PPE that fits well and is comfortable to wear
will encourage the employee to use it. If it does not fit well it may not provide the level of
protection desired and may discourage employee use.
CHECKPOINT
ACTIVITY
PERSONAL HYGIENE
It is important for you to keep your mouth and teeth clean; otherwise food particles caught in
between teeth can cause them to decay very quickly. The enamel protecting the teeth may
become chipped thus allowing decay to begin. Your teeth should be brushed immediately after
eating a meal and your mouth rinsed with clean water, water with a little salt or glycerin of
thymol.
When brushing teeth, use a soft toothbrush in an up-and-down motion, not crosswise, to remove
food particles. When you brush sideways you wear down/away the enamel. You should try to
avoid using toothpicks, as they cause injury and inflammation of the gums as does vigorous
brushing with a hard brush.
Whether you are at work or at a social event, you do not want food residue on your teeth. So,
you should always practise proper oral hygiene, which includes:
• Brushing
• Using dental floss and mouthwash
• Visiting the dentist
Note: Never use your finger to pick your teeth as this might cause the transmission of germs
to your mouth.
Halitosis or bad breath is very offensive. It is important to keep your breath free
from unpleasant odour by maintaining good dental hygiene, which includes
regular brushing and flossing. Bad breath may be caused by:
• Disease
• Infections of the:
- Teeth
- Gums
- Mouth
You may find that you have bad breath early in the morning, as saliva is not made while you are
asleep. Foods rich in garlic and onion may cause bad breath, likewise smoking. There are also
other reasons for bad breath; these include:
• Colds
• Sinuses
• Throat infections or tonsillitis
• Diseases of the:
- Stomach
- Liver
- Intestines
- Uncontrolled diabetes
Mouth washes, mouth sprays and some chewing gums can make your breath smell better
temporarily, however, if bad breath persists despite good dental care, you need to see a dentist.
Avoid using too many mints to mask the bad breath as it can lead to tooth decay. Instead, you
should practise brushing your teeth regularly and using mouthwash.
Maintaining strong and healthy teeth and proper oral hygiene requires that you
make regular visits to the dentist. Even when you brush your teeth and floss
regularly, you still need to get professional assistance. It is advised that you
receive dental consultation at least twice per year. Your dentist will advise
you on how often your visits should be. Your dentist is the best person to
provide you with information on the health of your mouth.
You should wash your hands with an antibacterial soap and clean water; you should use a brush
if your fingernails are dirty. It is imperative that you dry your clean hands with something clean,
such as a clean towel or a hot air dryer.
Cuts and bruises should be properly cleaned and dressed. In a food preparation area, unclean
hands can result in contaminated food. There are some practices that should be avoided such as:
It is especially crucial for persons in the food service operation to keep their hands clean. One of
the main methods of transmitting bacteria to food is by touching, whether with hands or cutlery.
Everything that will come into contact with food must be properly sanitized to avoid cross-
contamination.
• Wash your hair at least once per week, using a mild shampoo
• Always try to avoid shampoos with borax or alkalis
• Rinse hair well after shampooing
• Dry your hair after each wash
• Brush, comb and groom your hair daily
• Wash your brush and comb every time you wash your hair
• Oil your scalp at least once a week
• Note that soap and water are essential for keeping your skin clean
• It is recommended that you have a bath once or twice daily
• If you are involved in active sport, or sweat at work, then you will need to have a bath after
each activity
• Use of a mild soap; germicidal or antiseptic soap is essential for the daily bath
• You can use a bath sponge or rag for scrubbing
• The genitals and the anus have natural secretions, therefore, these areas need to be cleaned
properly. These secretions can cause irritation and infection under unhygienic conditions.
• Wash off properly after soaping and dry your body with a clean towel
• Avoid sharing towels, sponges and soaps
• Change into clean clothing after your bath (always wear a clean change of undergarments)
• You should clip nails short, along their shape, and clean nails as dirt and bacteria can
accumulate under them
• A healthy body ensures healthy nails
• If you have brittle or discoloured nails, this indicates deficiencies or disease conditions
• Do not keep nails painted continuously; this practise causes
the keratin, of which nails are made, to split
A mere bath for the day is not adequate. You should use a deodorant or antiperspirant after your
bath. Most commercial skin deodorants contain an antiperspirant, such as aluminum chloride,
which reduces sweating, by forming a hydroxide gel in the sweat ducts. You have to use an
antiperspirant deodorant to complement your bathing, however, it should not be used as a
substitute for taking a bath. Some persons use colognes or perfumes to mask body odour or for a
sweeter smell. These colognes or perfumes should be subtle and unobtrusive. Some persons
develop an allergic reaction to strong smelling perfumes and colognes, therefore, you should take
this into consideration when selecting and applying fragrances.
When you do wear cologne or perfume, ensure that you use it sparingly it should not be
overpowering.
CHECKPOINT
ACTIVITY 1
Betsy works at a guest contact area of the Hotel Luxurious; she has to
come into contact with guests’ everyday, and she normally has to
speak to many different guests during her shift. Both you and your
coworkers have come to realize that Betsy’s breath has a very foul
and offensive scent, and that based on the behaviour of guests, they
find it offensive as well. Betsy, however, seems unaware of the
situation.
ACTIVITY 2
ACTIVITY 3
Note: You can also observe the employees’ attire for work. Does it
deviate from the standards established?
ACTIVITY 4
Design a poster for your work area. This poster should outline the
importance of maintaining proper personal hygiene. Use graphics
where appropriate.
Now that you have completed this element, check whether you have fully grasped all the
components by doing the following self-assessment.
Checklist 1 Yes No
Checklist 2 Yes No
LEARNING OUTCOMES
As you go through this element, you will acquire the necessary knowledge, skills and attitudes to
provide feedback on health, safety and security. Your learning facilitator is there to assist you
with the various activities. Upon completion you should be able to:
When an establishment is operating under the Occupational Health and Safety Act, it may
conduct safety audits. Safety audits look at the underlying strengths and weaknesses of the
system, the controls and the performance indicators. The entire establishment or system is
checked and evaluated to identify compliance with legislation and standards and to highlight any
risk that could threaten the well-being of the organization or its employees.
Safety audits are designed to evaluate the effectiveness or the organization’s health and safety
management strategy. For example:
• To assess the operational risks including the identification of hazards, potential hazards
and accident causation factors
• To carry out a critical review of the organization’s administrative arrangements to ensure
that they are compliant with legal requirements and measure performance against set
standards.
When conducting safety audits the following may be used as information sources:
• Data of injuries
• Incident reports
• Insurance claims
• Accident reports
• First aid records
The findings of the safety audit should be reported to the appropriate person so that issues
requiring attention can be dealt with in an expeditious manner.
The results of the safety audits should be discussed with the appropriate person(s). Even though
the initial report may be passed directly to the manager, it should not be hidden from the
workers, as safety is everybody’s responsibility. The employers’ responsibilities include:
• The provision of a workplace free from hazards that are causing or are likely to cause
death or serious injury to employees
• Being knowledgeable of the mandatory standards as they relate to safety and make
copies of this information available to staff upon request
• Keeping employees informed about occupational health and safety
• Conducting continuous examination of workplace conditions and minimizing and
reducing hazards
• Ensuring that employees have safe work tools and equipment, including personal
protective equipment and that these equipment are maintained.
• Using colour codes, labels or signs as appropriate to warn employees of potential
hazards
Employees also have responsibilities, as they relate to health and safety. These responsibilities
include:
• Asking employers for information on hazards that may be present in the workplace
• Receiving health and safety training
• Reading the health and safety posters at the job site and being familiar with the contents
• Following the safety rules/regulations prescribed by the employer
• Always using appropriate personal protective equipment while engaged in work
• Reporting hazardous conditions to the supervisor
• Reporting all job related injuries/illnesses to the employer and seeking treatment
promptly
• Always approaching the job in a safe and responsible manner
You should ensure that you use the result of safety audits to improve how you approach health
and safety issues related to your job.
Refer to: Goetsch David, (1996) Occupational Safety and Health (In the Age of
High Technology), chp 4, Prentice Hall
ACTIVITY 1
ACTIVITY 2
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