Resort name

SECTION : EMERGENCY PROCEDURES REFERENCE : TABLE OF CONTENTS

TABLE OF CONTENTS

Objectives
Implementation
Introduction

Fire Procedures Section 1

Fire Information
Fire Prevention Program
Fire Equipment
Safety/Control Areas
Fire Brigade Committee
Fire Evacuation Plan

Bomb Procedures Section 2

PBX Department Procedures
Bomb Threat Check List
Building Search Plan

Flood Procedures Section 3

Earthquake Procedures Section 4

Earthquakes
After an Earthquake
Earthquake Safety Program

Typhoon Procedures Section 5

Preparing for a Typhoon
Evacuation
No Evacuation
During a Typhoon

Power Failure Section 6

Bell Captain
Chief Engineer
Rooms Division Manager

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 REFERENCE : TABLE OF CONTENTS
SECTION : EMERGENCY PROCEDURES

TABLE OF CONTENTS CON’D

Water Shortage Section 7

Chief Engineer

Political Crisis Section 8

Staffing
Information Person
Informing the Guest
Emergency Service and Supplies

Reviewing the Plan Section 9

Developing an Emergency Plan
Promoting a Safety Attitude Everyday

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SECTION : EMERGENCY PROCEDURES REFERENCE : OBJECTIVES

OBJECTIVES OF THE EMERGENCY PROCEDURE

STANDARD

The objectives of the Standard are to :

1. Assist the GM in implementing an emergency

procedure system that promotes the safety of
guests, staff and hotel property.

2. Prepare staff in handing an emergency.

3. Assist each department in training their staff to

understand the emergency policies
and procedures.

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SECTION:EMERGENCY PROCEDURES REFERENCE : IMPLEMENTATION

IMPLEMENTATION OF THE STANDARD

To better understand the Standard, please become familiar with

the table of contents. Each section outlines what role each
department must take in an emergency. The first section, “Fire
Procedures” goes into great depth detailing all the standard
emergency procedures.

The sample evacuation plan that is provided in the “Fire

Procedures Section” must be customized by hotel in order that
the plan meets the needs of the hotel. The plan meets the needs
of the hotel. The plan should then be reviewed on a regular basis
as part of emergency planning and preparation.

The GM, Rooms Division Manager, Chief Engineer and Security

should become familiar with the Standards. Each individual
section should then be passed on to the appropriate manger
through training.

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SECTION:EMERGENCY PROCEDURES REFERENCE : INTRODUCTION

The following emergency procedures outline how to react in the

event of a fire, bomb threat, flood, earthquake, or water
shortage.

1. Because disasters often hit us when we are least

prepared, it is important that staff is familiar with the
procedures and equipment to avoid confusion and to
control and minimize damage.

2. Every hotel must have an overriding paging system

which can be heard in all areas of the property. These
areas include outdoor, back-of-house, front-of-house and
guest
Room. Every hotel must also have wireless
communication for use during the emergencies.

3. Code numbers must be uniformly used on the overriding

paging system to alert staff of an emergency situation
and are as follows:

4. Contact the following people in the event of an

emergency (in order of sequence) :

GM
Chief Security
Chief Engineer
Rooms Division/Resident Manager/EAM
Food and Beverage Manager

If the GM is not on the property, contact the next person

on the list.

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 Resort name

SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES

FIRE INFORMATION

HOW FIRES BURN

1. To produce a fire, FUEL, HEAT, AND OXYGEN must be

simultaneously present.Without anyone of them, a fire
cannot start or continue to burn.

2. Fires may be placed into one of three classifications based

upon their source of fuel. For each, a different method of
extinguishment must be used as shown below:

CLASS FUEL METHOD OF TYPE OF

EXTINGUISHING EXTINGUISHER

A Paper, cloth, Quenching Water, Dry

wood, rubbish chemical.

B Liquids (gas, oil, paints, Smothering Dry chem.

Cooking oils)

C Fire in live electrical Non-conductor Dry chem.

equipment

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SECTION : EMERGENCY PROCEDURES REFERENCE :FIRE PROCEDURES

IF YOU DISCOVER A FIRE

1. Stay calm and do not panic.

2. Once a fire is suspected in an area, do not open any doors

without first checking to see if they are warm. If so, leave the
doors closed.

3. Never open a door if smoke is coming out.

4. Activate the internal fire alarm system.

5. Contact the operator and give your name and the exact
location of the smoke or fire.

FIRE FIGHTING TIPS

1. Try to remove flammable materials from the fire zone (i.e.

curtains, sheets, table cloths, paints, cleaning supplies, oil,
gasoline, fuel, light wood, plastics, etc.).

2. Attempt to fight fire with available extinguishers until help

arrives.

3. If a person catches on fire, cover them with blankets or

sheets. This will extinguish the fire since fire can not burn
without oxygen.

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 Resort name

SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES

FIRE PREVENTION PROGRAM

FIRE DRILLS

Security Department should conduct fire drills every two

months to ensure that staff know
How to respond in the event of a fire.

FIRE TRAINING PLAN

It is important to educate all staff in preventing fires. This

involves training and drills on a regular basis as follows:

1. The gas valves must be turned off by the Chef at the end of
each day. A hanging chart should be kept in the kitchen and
signed once the valves have been turned off.
Engineering must test the fire alarm control systems weekly and
test the fire hose and extinguishers quarterly. They should be
checked for both pressure and content.

2. Although the tanks may be pressurized according to the

guage, the content may compress and not be usable.
Human Resources should test the performance of the fire
brigade monthly. Thus, the fire brigade will be called using
“Code Red”.

3. Drill should be conducted biannually. (Guests must be

notified prior). The paging system must be tested in every guest
room and all public areas. Three random sprinkler systems
should also be checked.

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FIRE EXTINGUISHIERS

Fire extinguishers are supplied through Santos Engineering Ltd

Fire extinguishers are set through the property in relevant areas to ensure the safety of our
customer’s property and associates alike.

The responsibilities for the upkeep and checking is done through our security office who is
assigned to the personnel department.

Each extinguisher should have a bin card attached with the date of inspection, also indicated
would be the typed of extinguisher.

The procedure would be that on a monthly basis our security officer shall check each and every
extinguisher in the resort, on doing so he submit a check list indicating he has checked all.

Those that need changing must be done right away and replaced with a full extinguisher.

The report will be sent to the following

General Manager

Financial controller

Resident manager

Personnel manager

Engineering department

One copy will be with the security officer for inspection form the health and safety officers
who will inspect the property as and when required.

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 Resort name

SECTION: EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES

KITCHEN FIRE TRAINING PROGRAM

The majority of hotel fires occur in the kitchen. Therefore

kitchen staff should be trained thoroughly and regularly. The
training program should be coordinated by the corporate Chief
Engineer, the Corporate Executive Chef, and the Training
Manager.

Kitchen staff are still requested to participate in the regular

training programs.

FIRE EQUIPMENT

FIRE TROLLEY

Each property should have a fire trolley for use in kitchen fires.
The Chief Engineer should control and equip it with the
following equipment:

2 liters of water
5 kilograms dry chemical
5 kilograms CO2
first blanket
flashlight
can of sand
gas masks with 4 canisters
bolt cutter
sprinkler wrench
gloves for handling asbestos
hard hats
sprinkler plugs
box assorted sprinkler heads
hydrant reducers
nozzle
fire axe

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SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES

FLASHLIGHTS

Every outlet, office, kitchen and guest room must have a

flashlight. The flashlights should be hung near the entrance of
each area except in the guest rooms. The flashlights should be
checked regularly to ensure that the batteries are still
functioning.

BACKPACK

Each property should have a fire fighting backpack for use in all
other areas of the hotel with the following equipment:

5 kilograms dry chemical

5 kilograms CO2
500 meter rope (200 lb. load)
flashlight
fire axe (short)
gas mask
asbestos gloves
hard hat
sprinkler wrench
bolt cutter

FIRE EXIT PLAN

Every guest room must have a fire exit plan on the back of the
entrance door with a highlighted route of evacuation from the
room. Housekeeping is responsible for the maintenance of the
plan.

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SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES

EMERGENCY LIGHTING/WATER PUMP

The chief Engineer is responsible for ensuring that the

emergency power generator and the water
Pump are ready for use at all times.

OTHER EQUIPMENT

The Chefs, Outlet and Catering Managers are responsible for

fire extinguishers in their areas.
Any missing from their stands/hooks, must be immediately
reported to Engineering.

Equipment such as fire extinguishers, smoke detectors, sprinkler

systems and alarm systems must meet the standards established
by the Group Technical Services Department and be maintained
by the Chief Engineer.

Each hotel must have a strong rope or roll ladder attached to the
top of the building which Engineering should check regularly.

SECURITY

On a daily basis, Security must inspect:

Fire extinguishers – are they in right places

Fire exits – are they clear
Walkways – are they clear

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SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES

SAFETY/CONTROL AREAS

Each property must have a designate safety area in the event of

an evacuation. This area should be away from the building and
in an open area.

Use the lobby as the command post to centrally locate all

communication.

FIRE BRIGADE COMMITTEE

Each property should have its own in-house fire brigade

committee. The following must be members of the fire brigade
committee:

GM
Rooms Division/Resident Manager/EAM
F&B Division Manager
Executive Chef
Chief Engineer
Human Resources Manager
Chief Security

The committee is responsible for establishing fire prevention

programs and fire fighting regulations for:

Equipment:
1. Extinguishers
2. Hose reel
3. Pump
4. Alarm system

Training :
1. Classroom
2. Operation of equipment
3. Evacuation training

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SECTION : EMERGENCY PROCEDURES REFERENCE : TABLE OF
CONTENTS

FIRE EVACUATION PLAN

Three primary rules for everyone to follow are:

1. Stay calm and do not panic.

2. Inform guests and direct them to nearest fire exit or fire

stairway.

3. Do not use elevators.

The next section lists tasks each department must do in the event
of a fire. All staff should be trained to be familiar with the
procedures so that they know how to react during an actual fire.
Once all the tasks have been completed, the staff
MUST REPORT TO THE DESIGNATED SAFETY AREA.

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SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES

TELEPHONE OPERATOR

ALARM

1. Upon receipt of emergency call or fire alarm, you must

immediately inform the GM of the fire and its location. If the
GM is not on the property, inform the first available person
according to the following list:

EAM/Resident/Rooms Division Manager

F&B Manager
Chief Engineer
Duty Engineer
Chief Security/Duty Security

2. Call engineering to verify that they have also received the

alarm or notify them of emergency calls.

FIRE BRIGADE

The approval to call the in-house fire brigade committee over

the paging system must come from the GM, Resident
Manager/EAM, or Chief Engineer if an actual fire is
found.Operator should use Code Red followed by the location of
fire.

EVACUATION

1. The guests must then be given immediate instructions from

the GM using the overriding paging system.

2. Switch on all switch-boards for house calls.

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SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES

CHIEF ENGINEER/DUTY ENGINEER

ALARM

1. Upon receiving a fire alarm, attempt to reset the alarm. If

you are able to reset, it is most likely a false alarm.
Physically inspect the location to verify.

2. If you are unable to reset the alarm, there is a greater chance

of an actual fire.Inspect the location to verify.Bring the fire
trolley if the alarm is in the public areas or kitchen.

3. You will also be notified by the operator or security of an

alarm in the event that the engineering alarm board is not
functioning properly.

FIRE

If there is a fire, duty engineers must:

1. Notify the operator who then notifies the GM.

2. Shut off main gas valves at the tanks.

EVACUATION

1. Shut off the boilers, air conditioning chillers and air handling
units.

2. Place the fire pump in the automatic position.

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SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES

GENERAL MANAGER

You will be alerted by the operator.

FIRE

1. Go to location of fire and give assistance.

2. You must decide whether to notify the operator to call the

in-house fire brigade committee on the overriding paging
system. If you do, you must five immediate instructions to the
guests to keep them calm (they will hear the Code Red call).

3. Discuss the situation with the in-house fire brigade

committee. Then decide if it is necessary to call the fire
department.

EVACUATION

If evacuation is advised by the fire team, notify the operator to

give the evacuation notice on the overriding paging system.

EAM/
RESIDENT MANAGER/
ROOMS DIVISION MANAGER
F&B MANAGER

If the GM not available, you will be contacted in the event of a

fire. Follow the procedures
Outlined for the GM.

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SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES

FRONT OFFICE MANAGER

1. If there are any injured or handicapped guests, send two

Assistant Managers to assist the guests to safety.

2. Keep the front desk manned until your own personnel have to
be evacuated. Secure and remove a current guest list ( in-house,
arrival report) and lock up safe.

BELLMAN

1. As soon as you hear Code Red, stop guests from using

elevators.

2. Call down and isolate all guest elevators at the lobby level.

3. Upon evacuation order, assist and evacuate hotel guests.

CHIEF SECURITY

1. In the case of a fire indicating light, immediately call

Engineer.

2. Physically investigate the location of the alarm.

3. In case of evacuation, secure all building exits and gates. Stop

all outsiders from entering the hotel.

4. Closely coordinate with the hotel’s evacuation crews.

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SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES

HOUSEKEEPING

If an evacuation is ordered, report any rooms occupied by

injured or handicapped persons to the operator and request
assistance in evacuating them.
Remove all master keys, lock offices, and then evacuate.
assist with the evacuation of guests from the guest floors. If
time permits,check all rooms before leaving the floor.Mark
vacant room doors with an “x” in chalk.

LAUNDRY MANAGER

1. Stop all machines and turn off gas supply to the tumblers
and switch off all electrical equipment.

2. If an evacuation is ordered, direct employees to the

nearest fire exit and close all doors behind you.

ROOM ATTENDANTS

1. In case of an evacuation, check all rooms before leaving

the floor, advising guests to vacate. Mark vacant room doors
with an “X” in chalk.

2. Assist guests to proceed immediately to nearest fire

exit/stairway.

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SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES

BANQUET MANAGER

1. Upon evacuation order, direct guests and staff to nearest

fire exits.

2. Check that all function rooms are vacated and close the
doors behind you.

OUTLET MANGERS

1. Upon instruction assist your staff to direct guests calmly

to the nearest fire exit.

EXECUTIVE CHEF

1. Upon evacuation order, turn off all electrical equipment

and main gas valve.
2. Assist with the evacuation of staff.

COMPTOLLER

1. Upon evacuation order, secure and remove all important

documents, checks and money. Store them in a fireproof safe.

2. Front Office Cashier must secure and remove trays, keys

and money.

CODE: 20
SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES

INFORMATION SYSTEMS MANAGER

1. Upon evacuation order, secure and remove all important

diskette files from the shelves. Store in a fireproof safe.

2. Shut off the system before leaving the office.

PERSONNEL MANAGER

1. Upon evacuation order, instruct the employee cafeteria staff

to switch off all electrical equipment and turn off the gas
stove.

2. Check that all locker rooms are vacant and close the doors
behind you.

TIME KEEPER

Upon evacuation order, collect all time cards.

CODE: 21
SECTION : EMERGENCY PROCEDURES REFERENCE : BOMB PROCEDURES

PBX DEPARTMENT PROCEDURES

When a person calls with a bomb threat, try to record message

on the answering machine.

1. Ask the following principal questions:

WHERE is the bomb located?

WHEN will it explode?
WHAT kind of bomb is it?
WHO are you?
WHY have you planted the bomb?

2. Obtain detailed information from caller

( use the check list on the following page).

3. Try to remember the exact words of the message. Make

notes as caller is taking or write the message as soon as caller
hangs up.

4. After or during the threat, you must immediately inform all

the following people in this order of sequence:

GM
EAM/Resident/Rooms Division Manager
F&B Division Manager
Chief of Security
Chief Engineer
Front Office
Executive Housekeeper
Comptroller

5. The local bomb squad can only be contacted with approval

of the GM.

6. Upon instruction, begin the evacuation process

(refer to Fire Procedures).

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SECTION : EMERGENCY PROCEDURES REFERENCE :BOMB PROCEDURES

BOMB THREAT CHECK LIST

OPERATOR’S IDENTITY

CALLER’S INDENTITY
Male _______ Female _______ Adult _______ Juvenile _______
Race _______ Approximate Age _______

VOICE CHARACTERISTICS SPEECH LANGUAGE

Loud ______ Fast ______ Excellent ______
Soft ______ Slow ______ Fair ______
Deep ______ Distinct ______ Good ______
High Pitch ______ Distort ______ Poor ______
Raspy ______ Stutter ______
Intoxicated ______ Nasal ______

ACCENT MANNER
Local ______ Calm ______ Emotional ______
Not Local ______ Irrational ______ Angry ______
Foreign ______ Deliberate ______ Coherent ______
Incoherent ______ Laughing ______
BACKGROUND NOISES
Music ______ Quiet ______
Street Traffic ______ Voices ______

Did caller appear familiar with hotel by his description of the bomb location?

Write out the message in its entirety and any other comments on a separate sheet of
paper and attach to this check list.

CODE: 23
SECTION : EMERGENCY PROCEDURES REFERENCE : BOMB PROCEDURES

SECTION : EMERGENCY PROCEDURES

IF AN OBJECT IS FOUND

1. Do not touch it, move it, handle it or smoke near it.

2. Inform the GM through the Front Office.

3.

CODE: 24
SECTION : EMERGENCY PROCEDURES REFERENCE : FLOOD PROCEDURES

FLOOD PROCEDURES

1. Contact operator to inform of the exact location.

2. The operator should inform the following:

GM
EAM/Resident/Rooms Division Manager
Duty Engineer
Housekeeping

3. The GM should give appropriate instructions depending on

the extent of the flood (see Typhoon H.5.).

4. Engineering should check that power generators are not

flooded. If they are, shut down the generators that serve those
gas and electrical lines.

5. Keep 100 empty sand bags in each property and fill at the
beginning of each rainy season. Place may rise and cause
damage to the property.

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SECTION : EMERGENCY PROCEDURES REFERENCE : EARTHQUAKE
PROCEDURES

GENERAL PROCEDURES TO FOLLOW

1. Do not panic and remain calm.

2. For those inside, stand under should be pointed out by

Engineering Department to all staff during Earthquake
Drills.

3. For those outside, do not stand near hanging trees, fence

areas or buildings. The ideal location is an open area
without structures, tall trees or wires overhead.

4. Do not use candles, matches or anything which causes a

spark.

5. Inform drivers to stop their car and stay seated inside when
an earthquake begins.

6. At seaside properties, do not go near the ocean to avoid the

risk of tidal waves (tsunami).

7. At seaside properties, instruct boat drivers to go out to sea

during an earthquake. They should not approach the land for
the duration of the earthquake.

AFTER AND EARTHQUAKE

After an earthquake tremor has ended, the following steps

should be announced on the overriding paging system or
bullhorn:

1. Check for those people around you.

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SECTION : EMERGENCY PROCEDURES REFERENCE : POWER FAILURE

In the event of a total power outage, the following procedures

must be followed:

BELL CAPTAIN

Locate all guest/ back-of-house elevators to check for guests

and staff. Advise them to stay calm until they can be
removed form the elevators.

CHIEF ENGINEER

1. Start up generator to supply the load.

2. Contact the Metropolitan or Provincial Power Authority

to determine problem and approximate duration of power
outage.

3. Notify Operator who should then notify the GM.

4. Assist staff and guests that are stuck in the elevators.

ROOMS DIVISION MANAGER

Inform the Executive Housekeeper who should instruct the

CODE: 27
 room attendants to check their guest room floors to ensure all
emergency exit lights and lighting is functioning properly.

SECTION : EMERGENCY PROCEDURES REFERENCE : WATER SHORTAGE

Washing machines
F&B Department
Dish washing machines
Housekeeping
Use less water for cleaning bathrooms
Stop using water for gardening
Stop all outside cleaning

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SECTION : EMERGENCY PROCEDURES REFERENCE : WATER STORAGE

CHIEF ENGINNER CONT’D

4. If available, use a deep water well but not for the

following:

Air conditioning equipment

Cooling tower
Drinking water/coffee machine
Dish washing machines
Boiler

5. If you do not have an in-house water source, contact an

outside source to supply water by a tanker.
6. Water storage for the fire pump, fire hose, and sprinkler
system must be maintained as a first priority.

7. The decision to purchase water has to be made by:

GM
Chief Engineer
Senior Assistant Manager
Rooms Division Manager
F&B Division Manager

8. When the water supply has returned to normal, the Duty

CODE: 29
 Engineer must notify all departments concerned.

9. Housekeeping should check each room when water

service is restored to save water from faucets left in an open
position, as well as non-stop flushing system including public
area toilets.

SECTION : EMERGENCY PROCEDURES REFERENCE : POLITICAL CRISIS

In the event of a political crisis within the country, the

following procedures should be followed:

STAFFING
1.Senior person on duty should determine whether it is safe
for staff to return home.

2. If so, all nonessential staff should be released.

3. Skeleton staff should remain and be given complimentary

accommodation (two persons per room if possible.)

4. Male staff should be used to assist security to stand guard

outside ONLY if immediate area is involve in crisis. No staff
on duty should involve themselves in any sort of violence. If
there is a problem,police should be contacted.

INFORMATION PERSON

It is extremely important to stay well informed during a

political crisis. One contact person in each hotel should be

CODE: 30
 informed of all details. It is then their responsibility to
disseminate all the information.At the beginning of the crisis,
all staff should be informed of this information person.

SECTION : EMERGENCY PROCEDURES REFERENCE : POLITICAL CRISIS

INFORMING THE GUEST

1. A letter from the GM or Public Relations Manager should

be sent to each guest room informing them of the situation
and giving recommendations as per official advice form
various embassies.

2. Provide tea/coffee, when possible to sooth guests.

3. Management should be available to guests in public

spaces to answer guest enquiries/concerns.

EMERGENCY SERVICES AND SUPPLIES

1. If our contracted services are unable to continue service

during a crisis, the hotel must provide replacement services
(i.e., airport transfer).
2. The following supplies should be collected in bulk and
stored in the event of a long-lasting crisis:

Gasoline
Petrol
Water

CODE: 31
 Fresh food items
Batteries (if stock is low)
First aid supplies

SECTION : EMERGENCY PROCEDURES REFERENCE : REVIEWING THE

PLAN

WHY SHOULD WE BE PREPARED

1. To provide safety and security to guests and employees.

2. To protect the property’s assets.

HOW DO WE BECOME PREPARED

1. Develop an emergency plan.

2. Promote a safety attitude everyday.
3. Conduct regular training.

DEVELOPING AN EMERGENCY PLAN

You have been provided with a sample emergency plan in

Section 1 which is to be reviewed by the Executive
committee to identify and correct hazardous situations.

The plan must be customized because each hotel faces

different safety and emergency hazards. These are based on
the structure, age, and location of the building.

Set up a regular schedule to review the emergency plan

provide (every 6 months),reading it page-by-page with the

CODE: 32
 emergency committee. Make changes where necessary by
considering the following:

SECTION : EMERGENCY PROCEDURES REFERENCE : REVIEWING THE

PLAN

WHO
1. Who is assigned to key responsibilities?
2. Who is the designated leader? If that person is not there,
who is in charge?
3. Who is the media spokesperson to ensure that all
statements to the press are accurate.
4. Who notifies police, fire, other authorities, or guests?
5. Who should make an investigation after an emergency,
e.g. a crime – take pictures for evidence etc.
6. Who are the local agencies that can help in the event of
an emergency, e.g. police etc.?
7. Who is responsible for making the decision to notify the
guests?

WHAT
1. What emergency supplies will we need?
2. What in-house equipment do we have?
3. What communications equipment do we have?
4. What paperwork should be completed?
5. What strategy is in place to combat?
6. What is our post emergency strategy?

CODE: 33
 WHEN

1. When do we notify the police, fire, other authorities, or

guests?
2. When do we notify our guests?
3. When do we notify handicapped guests?

SECTION : SANITATION AND SAFETY REFERENCE : TABLE OF

CONTENTS

TABLE OF CONTENTS

Objectives
Implementation
Introduction

Personal Sanitation Section 1

Kitchen Sanitation Section 2

General Guidelines
Principles of Microbiology
Bacterial Food Poisoning
Preventing Food Poisoning

First Aid Procedures Section 3

Chocking Procedures Section 4

Public Area Safety Section 5

Front of House Signs
Back of House Signs
Car Park Signs

CODE: 34
 General

Kitchen Safety Section 6

Preventing Burns
Preventing Cuts
Preventing Falls

Laundry Safety Section 7

Working Area Safety Section 8

Engineering Safety Section 9

Fire System Maintenance

SECTION : SANITATION AND SAFETY REFERENCE : OBJECTIVES

OBJECTIVES OF THE SANITATION AND SAFETY

STANDARD

The objective of the Standard is to:

1. Assist the GM in implementing a safety and sanitation

system that promotes a safe environment for guests and staff.

2. Prepare staff in handling an emergency situation that

could result form an unsafe work environment.

3. Assist each department in training their staff to

understand sanitation and safety policies and procedures.

CODE: 35
SECTION : SANITATION AND SAFETY REFERENCE : IMPLEMENTATION

IMPLEMENTATION OF STANDARD

To better understand the Standard, please become familiar

with the table of contents. Some sections detail specific
procedures for individual departments whereas others,
such as First Aid are applicable to all departments.

1. The GM, EAM and Security should become familiar with

the Standards. Each individual section should then be
passed on to the appropriate department manager so that
he in turn can train the staff.

2. A set number of staff from each department should be

properly trained and certified in First Aid/Chocking
Procedures (through the Red Cross or some other
certified organization). These members should then be
part of Emergency Committees etc.

3. Corporate will conduct ongoing training and spot-checks

to ensure that sanitary and sage measures are practiced
throughout the hotels.

CODE: 36
SECTION : SANITATION AND SAFETY REFERENCE : INTRODUCTION

INTRODUCTION

Sanitation and safety play an important role in the hotel. We

have an obligation to provide a sage and clean environment
for our guests and employees. Serious accidents can be a
result of unsanitary and unsafe work environments.

Although we want to protect and look after our equipment,

no risk should be taken that could harm a person.
Furthermore, we need to understand human limits and realize
that long shifts without breaks increase the risk of accidents.

The Sanitation and Safety Standard starts by emphasizing

basic personal hygiene standards. These good habits can then
be brought into the work place. These are noticed by guests
and form the basic for their impression and opinions.

To provide a safe environment all staff should know

emergency procedures for reporting accidents and fires ( See
Security, Rooms Division, Volume C). They should also
know the location of fire extinguishers and fire exits.

CODE: 37
SECTION : SANITATION AND SAFETY REFERENCE : KITCHEN
SANITAION

GENERAL GUIDELINES

The kitchen is the most important area in the hotel form the
point of view of sanitation.

1. kitchen staff must wear socks.

2. kitchen staff may not wear nail polish.
3. kitchen staff may not have hair hanging below collar.
4. provide hand washing facilities with soap dispensers
containing anti-bacterial soap in every kitchen.
5. prohibit smoking in all kitchen areas.
6. sore food at appropriate temperatures to protect
against spoilage (while being stored,
prepared,displayed,served or sold.)
7. maintain all potentially hazardous food at safe
temperatures except during necessary periods of
preparation and service (at either 7 C or less or at 60
C or more).
8. keep all equipment and utensils that come into contact
with food,and areas in which food is processed, clean
at all times.
9. clean work tables and surfaces immediately after use.
10. clean refrigerators daily using sanitizing solution.

CODE: 38
 11. clean freezers and storerooms once per month using
sanitizing solution

12. Clean floors after after each meal period

13. Keep wet garbage in a cold storage area to prevent odour
(4 square metres/outlet).
14. clear garbage once daily (or more if needed).
15. clean drainage once daily (or more if needed).

SECTION : EMERGENCY PROCEDURES REFERENCE : KITCHEN

SANITATION

PRINCIPLES OF MICROBIOLOGY

A basic knowledge of the principles of microbiology is

provided to better understand food sanitation.

Micro-organisms are organisms so small that they can only

be seen through a microscope.they consume food, give off
waste and multiply. Some are harmless,some are beneficial
and others are very dangerous as they can cause food
spoilage and food-borne illnesses.
To prevent food-borne illnesses and food spoilage, follow
these principles:

1. Control food temperatures when storing, cooking and

holding food.

2. Protect food from micro-organisms,roaches, flies,

rodents and pets.

3. Protect food from poisonous chemicals and poisonous

materials.

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SECTION : EMERGENCY PROCEDURES REFERENCE : KITCHEN
SANITATION

BACTERIA

Most bacteria are harmless and can even be useful. Some are
important in the production of foods.

Bacteria need moisture, food and heat for growth. Some

bacteria require oxygen, others thrive better without air.

Most bacteria prefer non-acidic, protein rich food such as

dairy products, meats, poultry, fish, and glazes.

Food can be contaminated through dirty or soiled hands,

clothes and towels, tables, utensils, containers and
machinery. It may also result from contact with pets,
rats,mice,flies,cockroaches,insects and polluted water.

Bacterial contamination of food can be prevented by

controlling food temperature.

Most bacteria develop best between 10 C (50 F) and 49 C

CODE: 40
 (120 F). Bacteria practically stop growing and multiplying at
temperatures above 74 C (165 F ) and below 4 C (40 F).

Most harmful bacteria can be destroyed by:

1. Boiling water at 100 C (212 F) or immersing food in 82 C
(190 F) for ten seconds.

2. Applying heat when cooking or sterilizing food.

3. Using chemical compounds, such as chlorine, iodine or

quaternary ammonium to clean and sanitize equipment and
utensils.

SECTION : SANITATION AND SAFETY REFERENCE : KITCHEN

SANITATION

MOULD

Mould is made up of many cells that require air and moisture

for growth.

Some mould may be beneficial while others may cause

problems.

Moulds can grow on almost all food which can cause food
spoilage detectable by the fuzzy growth, an unpleasant odor
and a musty flavor.

The formation of mould in food can be prevented by

controlling storage periods.

Mould can be destroyed by the same methods used to

eliminate bacteria.

YEASTS

Yeasts are organisms that absorb food and moisture and

multiply by germinating.

Whenever yeast cells are combined with warm temperature,

CODE: 41
 air, moisture and sugar they multiply and grow.

Yeasts are important in making breads, wines and alcoholic

beverages.

SECTION : SANITATION AND SAFETY REFERENCE : KITCHEN

SANITATION

BACTERIAL FOOD POISONING

The following four bacteria provide the mot concern to food

service operations:

STAPHYLOCOCCUS

“Staph” causes most food poisoning outbreaks, and many

have been traced to prepared or unheated food such as
custard-filled pastries, salads, fish and meat products. It is
transmitted by the people handling the food.

It can take a few hours at room temperature for this toxin to

produce. It dose not affect the appearance or flavor of the
food.

The poisonous substance or toxin is not affected by heat.

Heating the food will kill the bacteria, but the poisonous
substance still remains.

SALMONELLA

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 This is caused by bacteria which produce a food infection.
The actual bacteria cause the trouble, instead of the
poisonous substance produced by the bacteria.

Food is infected by salmonella bacteria from infected animals

used as food, form infected rodents contaminating the food,
and from people who have been contaminated by the bacteria
passing the infection to the food.

There is no charge in appearance or taste of the food.

SECTION : SANITATION AND SAFETY REFERENCE : KITCHEN

SANITAION

STRETOCOCCUS

This is caused by “Strep” bacteria which produce a food

poisoning infection when eaten in food. Usually the bacteria
comes from human sources.

Outbreaks of “Strep” food poisoning have been traced to

food such as poultry dressing. Canned sausages, beef
croquettes, coconut cream pies, and cheese.

BOTULSM

This kind of bacteria occurs in canned food and is very

difficult to detect with normal means, although a good
guideline is to never use heavily dented or damaged tins.

Open tins should be emptied or transferred to other

containers not later than 8 hours after opening.

CODE: 43
SECTION : SANITATION AND SAFETY REFERENCE : KITCHEN
SANITATION

PREVENTING FOOD POISONING

To prevent the spread of bacteria, the following precautions

should be taken:
1. Do not let people with known infections handle food.

2. Take stool tests of all kitchen staff during the annual

physical exam.

3. Protect kitchen form insects and rodents.

4. Keep facilities clean.

5. Handle food rapidly.

6. Use packages and other containers to prevent

contamination.

7. Know how to store and transport food that is being used

for an outside restaurant or catering.

CODE: 44
 8. Do not use a product after its expiration date.

9. Stock items according to first in, first out in walk-ins and

refrigerators.

SECTION : SANITATION AND SAFETY REFERENCE : KITCHEN

SANITATION

REFRIGERATION

Although refrigeration retards the growth of bacteria, some

will continue to multiply.However, they multiply at a slower
rate so that spoilage occurs days or even weeks rather than
hours.

Since refrigeration is essential in preventing food poisoning,

the following precautions must be followed:

1. store meat, fish, poultry, vegetables, fruit, and dairy

products separately to prevent cross contamination.
2. refrigerate left-over food immediately.
3. keep perishable food as cool as possible during
preparation time and refrigerate as soon as prepared.
4. place warm foods in shallow, small containers for
aster temperature cooling when refrigerating.
5. use tight wrappings to keep out bacteria and preserve
freshness.

HEAT

CODE: 45
 To destroy food-poisoning bacteria, food should reach
temperatures of 80 C or 170 F.

Re-heat left-over food to at least 80 C.

Food held on steam tables or bain maries must be kept at 65

C or higher.

SECTION : SANITATION AND SAFETY REFERENCE : KITCHEN

SANITATION

STORAGE TOMERATURE AND HUMIDITY

Storage Temp C Relative

Humidity in %
Meat and sausages 1 to 2 70 to 75
Fish in ice 1 to 2 80 to 100
Milk, Butter, Cream 2 to 4 75 to 85
Fruits & Vegetables 4 to 7 80 to 90

FREEZING

Freezing refers to the process of preserving fresh or prepare

food by reducing the temperature of the food to -18 C to -21
C.

At these temperatures, meat, fish, fruits, vegetables, game,

poultry, and ice cream precuts can be preserved over long
periods of time without any substantial loss in aroma, flavor,
or vitamin content.

CODE: 46
 All defrosting should be done slowly in the refrigerator.

OTHER
One of the biggest threats for food poisoning is using
contaminated serving utensils when dishing a product such as
ice-cream.

Never use hands in ice-machine. Always use ice-scoop.

SECTION : SANITATION AND SAFETY REFERENCE : FIRST AID

FIRST AID

First Aid is the immediate care given to a victim during an

injury or a sudden illness. A person’s knowledge of and skill
in first aid techniques can mean the difference between life
and death.

Each hotel must take measures to provide a safe environment

for its guest. However, accidents can still happen, especially
in resorts. When they do occur, the hotel staff must be
prepared to handle them.

A fist aid training courser should be conducted on a regular

basis in every property.
This section and I.4. “chocking” are guidelines and may not
take the place of professional First Aid Training. Publications
on First Aid and other relevant issues should be obtained
form the Red Cross. The following people must be trained in
First Aid CPR:

GM

CODE: 47
 EAM/Resident Manager
F&B Manager
Human Resources Manger
Rooms Division Manger
Director of Security

First Aid includes the following:

Wounds, injuries and Burns

Shock
Respiratory Emergencies,
Choking (see I.4)
Poison and Drugs
Heat and Sudden Illness
Dressing and Bandage

SECTION : SANITATION AND SAFETY REFERENCE : FIRST AID

GENERAL DIRECTIONS

When an accident occurs, simple first aid steps can make the
difference.

1. Decisions and actions will very depending on the

nature of the accident, number of people involved,
availability of medical assistance, equipment, urgency of
action, and help from others.

2. Always adapt to the situation and start by making

priorities.

3. Enlist the help of bystanders by giving them complete

instructions. This will have a calming effect on the injured
person and others around you. Inform the Operator
immediately who will then call the in-house doctor and the
appropriate Manager.

4. Never ignore an injured guest. Even if you are not

properly trained in first aid simple attention to an injured
guest before the arrival of properly trained personnel will

CODE: 48
 assist the guest.

5. Attempt to speak to the victim to determine the level

of coherency and the location of injury. Speaking with the
victim, also helps to calm the person.

SECTION : SANITATION AND SAFETY REFERENCE : POLICY &

PROCEDURE

POLICY & PROCEDURE

Medical emergency
Applies to all requests to be admitted in a hospital

The following steps are required

1. When the guest complain and the request to go to the

hospital.
2. Operator calls M.O.D and mainland team.
3. Operator call the vessels night team on board the junk.
4. Calls mainland for the car or van with driver stand by.
5. Calls the hospital give them ETA
6. CONFIRM ALL THE ABOVE WITH TIMES OF
CONFIRMATION AND CALLS MADE FOR OUR
REFERENCE IN CASE A CLAM WILL BE MADE.
7. Ensure you have sufficient assistance, call senior
management.
8. Assign yourself and one staff to go to the hospital, one
form human resources, as they will be able to assist more in
terms of talking to the hospital.

CODE: 49
 9. Make sure you reassure them,talk to them comfort them
all the way.
10. Make sure the nurse handle the emergency + stay with
the guests.

Problems we might come across.

Low tide and must ensure we,or jetty ask the captain where is
the most convenient making sure a night trip will be more
treacherous with the guests.

Decision must be made to evacuate the guest.

Medical assistance from phuket such as helicopters and
ambulances all information must be at “Rayavadee services”
High winds, not being able to leave the resort at that moment
in time. Cannot reach the boat captains who are on the junk.

SECTION : SANITATION AND SAFETY REFERENCE : REVIEWING THE

PLAN

WHERE

1. Where are the emergency and control center located?

2. Where is the back-up power source,electrical panel, and
shut-off valves for gas and water located?
3. Where are the assigned emergency work-stations?
4. Where is the designated guest safety area?

HOW

1. How covers step-be-step plans.

2. How to effectively train the staff.

PROMOTION A SAFETY ATTITUDE EVERYDAY

An effective emergency plan promotes a safety attitude at

work by calling attention to detail. All staff must be trained
to:

4. Report broken emergency equipment, e.g. smoke

alarms, emergency lights etc., broken house-phones,

CODE: 50
 elevators, or outside lights.
5. ensure that emergency exits and stairwells are not
blocked.
6. be more aware of potentially hazardous areas, e.g.
boxes etc.
7. ensure that unused rooms are locked e.g. banquet
SECTION : SANITATION rooms
AND SAFETY
etc. REFERENCE : FIRST AID

URGENT CARE

In case of a serious injury or sudden illness, give immediate

attention to the following:

1. Rescue victim promptly (e.g. remove victim from fire

or water)

2. Ensure that the victim has an open airway. Give

mouth-to-mouth if necessary.

3. Control any severe bleeding.

4. Provide First Aid for poisoning.

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SECTION : SANITATION AND SAFETY REFERENCE : FIRST AID

ADDITIONAL FRIST AID DIRECTIONS

1. Do not move an injured person, unless in immediate

peril, such as fire or drowning.
2. Protect the victim form additional disturbances. Use
blankets to avoid chilling.
3. Determine causes of injury or illness:
Collect information from witnesses.
Look for an emergency I.D. Such as a card, (may help
determine condition).
If the victim is unconscious and has no sign of external
injury, look for I.D. to contact family or relatives

4. Examine the victim:

Loosen any constricting clothing.

Check for injuries – remove clothing, if need be. Rib

or cut clothing but take care not to cause more injury.
Use discretion.

Check general appearance – note discolouration and other

hints for the illness. (if poison is suspected – look for stains
around the mouth).

Check pulse.

Check level of coherency.

If unconscious, check for head injury or paralysis. Do not

move victim.

CODE: 52
SECTION : SANITATION AND SAFETY REFERENCE : FIRST AID

ADDITIONAL FRIST AID DIRECTIONS

Check the eyes and size of pupils.

Check trunk and limbs for open and closed wounds or for
signs of fractures.

Check to see if the victim has had a laryngectomee (person

who does not breathe through the nose or mouth but through
the larynges).

Check for clues in the vicinity such as weapons, pill bottles

etc.

5. Provide First Aid according to the nature of the injury,

the needs of the situation, and the availability of human and
material resources:

Apply dressings and bandages.

Do not move the victim unless absolutely necessary.

Utilize all measures and techniques that appear

reasonable.

Remain in control until the victim is turned over to

qualified persons.

CODE: 53
SECTION : SANITATION AND SAFETY REFERENCE : FIRST AID

REPORT

Any staff member who attends a victim must complete a

detailed accident report with a representative from Security.

FIRST AID KITS.

First aid kits are to be placed in all the following places and
should not contain any prescriptive medication.

Housekeeping
Security
Kitchen
Timekeeper
Personnel

CODE: 54
SECTION : SANITATION AND SAFETY REFERENCE : CHOKING

In the F&B outlets, staff must be trained to handle a victim

who is choking. Chocking is the result of food getting caught
in the throat, or aspiring fluids and objects into the larynx or
lower air passages.

Chocking is an urgent matter because the victim will begin to

panic and can die within minutes. The following procedures
are guidelines for handling a victim who is choking.
They should not be used to replace any professional First Aid
training , but may be used to reinforce the training.

Keep in mind that young children are often victims of

choking. Anyone administering First Aid must understand that
the procedures for handling a choking child versus a choking
adult differ.

Below are listed different types of choking and how to

administer aid for them.

ASPIRATING INTO THE LARYNX/LOWER AIR

PASSAGE

Anything that is caught in the air passage usually creates an

immediate crisis. Foreign objects are trapped by a spasm of
muscles at the level of the larynx. When the spasm relaxes,
the object is usually coughed out.

If the object is not coughed out, contact medical help

immediately. Encourage the victim to cough as soon as the
spasm of the larynx subsides.

CODE: 55
SECTION : SANITATION AND SAFETY REFERENCE : PUBLIC AREA
SAFETY

OBSTRUCTED AIRWAY – UNCONSCIOUS VICTIM

1. Place the victim on his side facing you with his face
looking down. This change in head position may clear
the airway.
2. Then administer four hard blows as described above.
3. If this does not help, place the victim on his back. The
person administering the First Aid should straddle the
victim and apply the abdominal thrust. Take care not
to push to either side since this can damage the spleen
or liver.
4. Place the heel of one hand on the abdomen with the
other on top. Press upwards with four sharp thrusts.
5. Open the victim’s airway to remove any stuck objects.
Grasp the tongue an jaw with your thumb and lift it.
This draws back the tongue which may be the cause of
the obstruction.
6. Use your other hand to remove the object with the
index and middle finger. Take care not to push the
object farther into the throat.
7. If this is ineffective, repeat the procedures:

attempt to reposition the head

give four hard blows
give four abdominal thrusts
use your fingers to check the mouth

If at any point, the victim begins to cough or breath, do not

continue the procedures.
Watch the victim carefully to make sure the choking does not
start again. The victim should be checked by a doctor.

CODE: 56
SECTION : SANITATION AND SAFETY REFERENCE : PUBLIC AREA
SAGETY

FRONT OF HOUSE SIGNS

To ensure guest safety, the following signs/notices must be

placed in all public areas of every hotel in multiple languages:

1. Fire exits.

2. Hidden steps/curbs.

3. Slippery areas (use temporary signs).

4. Areas closed due to chemical cleaning.

5. Apology for any renovations or restorations.

6. Fire exit plan in each room.

7. Safety instructions booklet in each guest room.

8. Mirrors or polite warnings at blind corners.

9. “Are closed” signs during cleaning, maintenance, or

pest control.

10. Stickers/notices on glass or mirrors.

11. Pool cleaning during appropriate hours.

12. Lifeguard on duty/ not on duty.

13. Areas restricted to guests.

CODE: 57
SECTION : SANITATION AND SAFETY REFERENCE : PUBLIC AREA
SAFETY

BACK OF HOUSE SIGNS

To ensure staff safety, the following signs/notices must be

placed in all back of house area:

1. Fire exits.

2. Hidden steps/curbs.

3. Hot pipes/equipment.

4. High voltage equipment .

5. Areas where smoking is dangerous due to

flammability.

6. Areas where smoking is prohibited.

7. Stairways.

8. Service elevators.

9. Entrances to public areas.

10. Dangerous doorways.

11. Slippery areas (use temporary signs).

12. First Aid Kits.

13. Restricted areas t o general staff.

CODE: 58
SECTION : SANITATION AND SAFETY REFERENCE : PUBLIC AREA
SAFETY

CAR PARK SIGNS

Include the following:

1. Height of ceiling

2. Directional lines

3. Exits for cars

4. Exits for passengers

GERERAL

1. Check emergency exit light signs daily.

2. Check hallway lighting daily.

3. Check emergency exit doors daily to ensure they are

free from obstruction.

4. Check that hallways are not blocked by any

obstructing object.

5. Check proper functioning of telephones on guest

floors.

6. Guest floor staff must be familiar with fire exit plan

from their assigned area.

7. Guest floor staff must be able to verbally commutate

directions to the fire exit in case of enquiry by a guest.
The most frequent kitchen injures are the result of accidents
caused by burns, cuts, and falls. To avoid such accidents, staff
should:

CODE: 59
SECTION : SANITATION AND SAFETY REFERENCE : KITCHEN SAFETY

The most frequent kitchen injuries are the result of accidents

caused by burns, cuts, and falls. To avoid such accidents, staff
should:

PREVENTING BURNS

1. Keep oven doors closed except when loading and unloading

the oven.

2. Open and ventilate gas ovens a few minutes before lighting.

3. Use only dry pads to move hot pans or cooking utensils.

4. Use long-handled hooks to open covers of steam kettles. Stir

contents with long handled paddles.

5. Stand back from equipment when opening doors of pressure

steamers and lids of steamjacketed kettles.

6. Lift lids on the side of the pan opposite you to allow steam to
escape.

7. Keep handles of pans out of the aisle and away from the direct
source of heat, such as over an open flame or burner.

8. Open valves of steam-jacketed kettles and urns slowly to

avoid splashing hot water and steam.

9. Close all valves and taps in urns or kettles before filling them.

10. Get assistance when moving heavy containers and hot food.

11. Wear clean uniforms that fit properly.

12. Wear closed shoes for protection from spills of hot food and
liquids.

CODE: 60
 13. Strike matches in a direction away from you.

SECTION : SANITATION AND SAFETY REFERENCE : KITCHEN SAFETY

PREVENTING BURNS CONT’D

14. Avoid spattering liquids into hot fat.

15. Do not handle electrical equipment with wet hands or
while standing in water.
16. Continuously check pilot lights to see that they are lit.

PREVENTING CUTS

1. Always read directions and learn the complete

instructions for operating meat slicers, food choppers.

2. Keep blades of knives and slicers sharp.

3. Store knives in sage holders, racks or drawers when

not in use. Knives should never be left in a sink or in
an area where they cannot see.

4. Never try to catch a falling knife. Move out of its path

and let it fall.

5. Use a cutting board away from your body.

6. Turn switch to “off” position before cleaning or

adjusting a machine. Do not remove load from a
machine until the machine stops.

7. Check switches of equipment and be sure that they are

in the “off” position before plugging into the outlet.

8. Dispose of chipped and broken china and glassware.

Place them in a container that had no other use. Use
disposable towels and cloths to pick up broken pieces
of glass and china.

CODE: 61
SECTION : SANITATION AND SAFETY REFERENCE : KITCHEN SAFETY

PREVENTING CUTS CONT’D

9. Use the proper tools to open crates, boxes, cans and

bottles. Remove nails, staples, and wires and put them
in a disposable container.

10. Drain the water from the sink before removing broken
glass or china.

11. Turn the switch of mixers, slicers and other equipment

to the “off” position when the task is completed.

12. Use safety guard when using equipment.

13. Use knives for cutting and chopping only. Never use a
knife to open lids, cans. etc.

14. Be attentive to the job when using a knife.

PREVENTING FALLS

1. Stand on a sate ladder – not chairs, stools, or boxes –

to clean coffee urns, deck ovens and hoods.

2. Keep floors and stairs free of grease, spills and wet

spots.

3. Keep floors and stairs free of grease, spills and wet

spots.

4. Stack cars and trucks no higher than eye level.

CODE: 62
SECTION : SANITATION AND SAFETY REFERENCE : LAUNDRY

GENERAL STANDARDS

To ensure the safety of laundry room staff when operating

laundry equipment, the following standards must be followed:

1. Supervisory staff must always be present when

machinery is in operation.

2. Do not leave machinery on when not in use.

3. Do not leave machinery on unattended.

4. Only properly trained staff may operate machinery.

5. Use proper cleaning procedures.

6. Do not stand in a pool of water when operating

machinery.

7. Unplug small equipment when not use.

8. Keep laundry piles in appropriate containers in

specified area.

9. Store laundry chemicals in properly marked containers

in a specified area.

10. Place debris in non-flammable containers and clear

daily.

11. Inspect ventilation systems biannually for

effectiveness and cleanliness.

12. Store flammable supplies (plastic bags, boxes for guest

laundry) in a separate area form machinery.

CODE: 63
SECTION : SANITATION AND SAFETY REFERENCE : WORKING AREA
SAFETY

GENERAL STANDARDS

Most emphasis on cleanliness is in the front of house area.

However, it is equally important that the back of house office
areas are kept clean and safe. The following should be done
regularly:

1. Store all paper supplies in appropriate areas.

2. Clear desks regulary of all paperwork.
3. Old and unused files which may not be thrown away
should be placed into sealed boxes and stored
properly.
4. Clean office periodically to ensure full participation
and thorough cleaning.
5. Keep a first aid kit in every office area in case of
injury to staff.
6. Store sharp office supplies such as scissors,
razors,pins,etc.
7. Report damaged office equipment immediately to
engineering such as sharp edges, broken chairs, etc.
8. Inform housekeeping immediately in case of broken
glass which should be vacummed at the earliest
convenience of Housekeeping.
9. Remove all broken equipment.
10. Inform engineering of any frayed wiring or broken
electrical equipment and do not use items until
repaired.

CODE: 64
SECTION : SANITATION AND SAFETY REFERENCE : ENGINEERING
SAFETY

The Engineering Department is responsible for creating a sage

environment in the hotel through safe equipment. Any
concerns or malfunctioning of emergency equipment will be
communicated to Engineering who then handles it.
Engineering who then handles it. Engineering should work
with Security to conduct regular spot-checks throughout the
hotel.

FIRE SYSTEM MAINTENANCE

Test and inspect the following items to ensure their fire safety:

1. Fire alarm control weekly.

2. Kitchen hood and ducting monthly.
3. Fire hose, extinguisher pressure and contents,
emergency lighting and emergency water pump quarterly.
4. Paging in rooms and public areas and sprinkler
systems biannually.
5. Refer to Emergency Procedures Standard for further
detail.

CODE: 65
CODE: 66