CU-Bsc TTM-Loss & Prevention in Hospitality Management-Completed SLM (1)

A. Descriptive Questions Short Questions: 1. Define the term high guest turnover. 2. Define wet menus 3. Name some glassware in bar or bar equipment. 4. Name some foodservice equipment used in restaurant 5. Name some cutlery and crockery used in restaurant Long Questions: 1. List out any 10 service equipment and its uses in restaurants. 2. How injury and illness can be prevented in restaurant and bar. 3. Do prepare an inspection checklist to identify potential safety problems in your workplace. 4. How slip and falls can be prevented in bar and restaurant. 5. Write the safety procedure with electrical appliances of bars and restaurant B. Multiple Choice Questions 1. Espresso machine is used for making ------------------ a. Coffee b. Tea c. Fresh juice d. squash 2. Gloves is a ---------------------- equipment. a. Head protective b. Personal protective c. Foot protective d. Eye protective 251

3. Cleaning equipment to be provided with -------------------------. a. Long-handled b. Short- handled c. Soft bristles d. Hand bristles 4. Do not handle broken glass with --------------- hands a. Wet b. Base c. Dry d. Oily 5. A well-planned dining room can lower ------------- levels a. Lighting b. Noise c. Ventilation d. All the above Answers 1-a, 2-b, 3-b. 4-b, 5-a 13.9 REFERENCES References book • Hotel housekeeping third edition ,G.Ragubalan. • Hospitality Security: Managing Security in Today's Hotel, Lodging ...By Darrell Clifton. Textbook references • Hotel housekeeping third edition ,G.Ragubalan. 252

Website • https://www.ihasco.co.uk/blog/entry/2899/5-common-safety-hazards-in-the- hospitality-industry • https://www.worksafe.govt.nz/managing-health-and-safety/managing-risks/what-risk- looks-like-in-your-industry/cafes-and-restaurants/ • https://www.insureon.com/blog/risk-management-strategies-for-restaurants • https://www.allinsgrp.com/blog/7-dangerous-restaurant-hazards-that-can-hurt-your- restaurant.aspx 253

UNIT - 14: HAZARDS IN HOUSEKEEPING STRUCTURE AND ENVIRONMENT STRUCTURE 14.0 Learning Objectives 14.1 Introduction 14.2 Machinery and equipment 14.3 Control of substance 14.4 Handling and lifting 14.5 Inspection checklist 14.6 Summary 14.7 Keywords 14.8 Learning Activity 14.9 Unit End Questions 14.10 References 14.0 LEARNING OBJECTIVES After studying this unit, you will be able to:  Describe the nature of hazards in the housekeeping department  Identify the scope of machinery and equipment used in the housekeeping department  State the need for and importance of the control of substances in housekeeping  List the functions of the inspection checklist 14.1 INTRODUCTION Effective housekeeping can help control or eliminate workplace hazards. Poor housekeeping practices frequently contribute to incidents. If the sight of paper, debris, clutter and spills is accepted as normal, then other more serious hazards may be taken for granted. 254

Housekeeping is not just cleanliness. It includes keeping work areas neat and orderly, maintaining halls and floors free of slip and trip hazards, and removing waste materials (e.g., paper, cardboard) and other fire hazards from work areas. It also requires paying attention to important details such as the layout of the whole workplace, aisle marking, the adequacy of storage facilities, and maintenance. Good housekeeping is also a basic part of incident and fire prevention. Effective housekeeping is an ongoing operation: it is not a one-time or hit-and-miss clean-up done occasionally. Periodic \"panic\" clean-ups are costly and ineffective in reducing incidents. Effective housekeeping results in: Reduced handling to ease the flow of materials Fewer tripping and slipping incidents in clutter-free and spill-free work areas Decreased fire hazards Lower worker exposures to hazardous products (e.g. Dust, vapours) Better control of tools and materials, including inventory and supplies More efficient equipment clean-up and maintenance Better hygienic conditions leading to improved health More effective use of space Reduced property damage by improving preventive maintenance Less janitorial work Improved morale Improved productivity (tools and materials will be easy to find) A good housekeeping program plans and manages the orderly storage and movement of materials from the point of entry to exit. It includes a material flow plan to ensure minimal handling. The plan also provides that work areas are not used as storage areas by having workers move materials to and from work areas as needed. The plan could include investing in extra bins and more frequent disposal. The costs of this investment could be offset by the elimination of repeated handling of the same material and more effective use of the workers' time. Often, ineffective or insufficient storage planning results in materials being handled many times and being stored in hazardous ways. 255

Knowing the workplace layout and the movement of materials throughout it will help when planning work procedures. Worker training is an essential part of any good housekeeping program. Workers need to know how to work safely with the products they use. They also need to know how to protect other workers, such as by posting signs (e.g., \"Wet - Slippery Floor\") and reporting any unusual conditions. Housekeeping order is \"maintained\", not \"achieved.\" Cleaning and organization must be done regularly, not just at the end of the shift. Integrating housekeeping into jobs can help ensure this is done. A good housekeeping program identifies and assigns responsibilities for the following: Clean up during the shift Day-to-day clean-up Waste disposal Removal of unused materials Inspection to ensure the clean-up is complete Do not forget out-of-the-way places such as shelves, basements, sheds, and boiler rooms that would otherwise be overlooked. 14.2 MACHINERY AND EQUIPMENT Housekeeping refers to the general condition, and appearance o including: Keeping all areas of the lab free of clutter, trash, extraneous equipment, and unused chemical containers. Areas within the lab that should be addressed include benches, hoods, refrigerators, cabinets, chemical storage cabinets, sinks, trash cans, etc. Keep all containers of chemicals closed when not in use. Cleaning up all chemical spills immediately, regardless if the chemical is hazardous or not. When cleaning up a chemical spill, look for any splashes that may have resulted on nearby equipment, cabinets, doors, and countertops. For more information on cleaning up spills, see the Chemical Spill Procedures section. 256

Keeping areas around emergency equipment and devices clean and free of clutter. This includes items such as eyewash/emergency showers, electric power panels, fire extinguishers, and spill cleanup supplies. Keeping a minimum of three feet of clearance (as required by fire codes) between benches and equipment. Exits must be clear of obstacles and tripping hazards such as bottles, boxes, equipment, electric cords, etc. Combustible materials may not be stored in exits (including corridors and stairways), exit enclosures, boiler rooms, mechanical rooms, or electrical equipment rooms. When storing items overhead, keep heavier and bulkier items closer to the floor. The storage of combustible material (such as paper, boxes, plastics, etc.) within 24\" of the ceiling in un sprinklered rooms. In sprinklered rooms, All storage, including both combustible and non- combustible materials, must be kept at least 18\" below the level of the sprinkler head deflectors to ensure that fire sprinkler coverage is not impeded. Always use a stepladder when reaching for overhead items, and do not stand on chairs or countertops. If you do not have a stepladder available, then contact your Building Coordinator. Its users share the responsibilities of keeping their workstations and work areas free from the accumulation of materials and equipment. Clutter is a safety hazard that promotes trips and falls, chemical spills, and fires. Stock chemicals are to be returned to the storage cabinet when you are done with them and always returned to the cabinet before leaving at the end of the day. Dirty Glassware is to be placed in appropriate containers- not left on lab benches or in sinks. Minor Spills are to be cleaned up immediately by the lab staff; major spills are to be reported immediately. Eliminate safety hazards by maintaining laboratory work areas in a good state of order. Maintain at least two clear passages to laboratory exits. Always keep tables, fume hoods, floors, aisles and desks clear of unnecessary material. Wipe down benchtops and other laboratory surfaces after each use with an appropriate cleaning or disinfecting agent. 257

If experiments must be left unattended, place a copy of the unattended work permit next to the experimental apparatus indicating the chemicals involved, your name and a number where you can be reached in case of an emergency. Put a copy of this form on the door. Keep the laboratory floor dry at all times. Immediately attend to spills of chemicals or water, and notify other lab workers of potential slipping hazards. All machinery under repair or adjustment should be properly tagged prior to servicing. All service work should be done by authorized personnel. Sink traps and floor drains should be flushed and filled with water on a regular basis to prevent the escape of sewer gases or the release of chemical odours. Good chemical hygiene practices include the use of personal protective equipment (PPE) and good personal hygiene habits. Although PPE can offer a barrier of protection against chemicals and biological materials, good personal hygiene habits are essential to prevent chemical exposure, even when using PPE. Some general guidelines that should always be followed include: Do not eat, drink, chew gum, or apply cosmetics in a lab or other area where chemicals are used. Do not store food or drink in refrigerators that are used to store chemicals. Do not ever try starting a siphon or pipette by mouth; doing so can result in ingestion of chemicals or inhalation of chemical vapours. Always use a pipette aid or suction bulb to start a siphon. Always confine long hair, loose clothing, and jewellery. Wear a lab coat when working with hazardous materials. Shorts and sandals should not be worn in a lab when anyone is using corrosives or other chemicals that present a skin contact hazard or where the potential for physical hazards such as dropping pieces of equipment or broken glass is present. Remove laboratory coats, gloves, and other PPE immediately when chemical contamination occurs. Failure to do so could result in chemical exposure. After removing contaminated PPE, be sure to wash any affected skin areas with soap and water for at least 15 minutes. 258

Always remove lab coats, scrubs, gloves, and other PPE before leaving the lab. Do not wear lab coats, scrubs, or other PPE (especially gloves) in areas outside the lab, particularly not in areas where food and drink are served or other public areas. Always wash hands with soap and water after removing gloves and before leaving the lab or using items such as the phone, turning doorknobs, or using an elevator. Always wash lab coats separately from personal clothing. Be sure to identify contaminated lab coats to commercial laundry facilities to help protect their workers by placing the contaminated lab coat in a separate plastic bag and clearly identifying the bag with a note or label indicating the lab coat is contaminated. Fall Arrest Equipment Cleaning windows at height will often require the use of appropriate fall arrest equipment. This is normally a safety harness suitable for fall arrest, connected via an energy-absorbing lanyard to a suitable anchor point. Harnesses must be adjusted properly to fit the wearer. Fall arrest equipment must be maintained in good repair, periodically inspected and replaced when appropriate. Equipment which is exposed to conditions causing deterioration which is liable to result in dangerous situations should be inspected regularly, and each time exceptional circumstances which might jeopardize safety have occurred. Slips and trips remain the single most common cause of major injury in workplaces. The process of cleaning can create slip and trip hazards, especially for those entering the area being cleaned, such as the cleaners. Examples include smooth floors left damp and slippery, and trailing wires from a vacuum or buffing machine, which can present a trip hazard. An effective cleaning regime requires a good management system to help you identify problem areas, decide what to do, act on decisions made and check that the steps have been effective. Good communication is also needed at all levels to ensure messages are effective and the right action is taken, eg between the equipment and chemical suppliers to ensure the suitability of a product for the type of contaminant and floor. Effective training and supervision are essential to ensure cleaning is undertaken to the correct standard. Cleaners need to be informed of their duties and why the cleaning needs to be undertaken in a particular way or at a particular time. Lack of understanding can lead to inappropriate shortcuts. 259

Contamination is implicated in almost all slip accidents. Regular and effective cleaning to remove contamination helps to reduce accidents. Top tips: Use the correct amount of the right cleaning product Allow detergents enough time to work on greasy floors Maintain cleaning equipment, so it remains effective Use a dry mop or squeegee on wet floors to reduce floor-drying time, but remember, while the floor is damp, there is still a slip risk Even using a well-wrung mop will leave a thin film of water, sufficient enough to create a slip risk on a smooth floor Spot clean where possible People often slip on floors that have been left wet after cleaning. Stop pedestrian access to smooth wet floors by using barriers, locking doors, or cleaning in sections. Signs and cones only warn of a hazard; they do not prevent people from entering the area. If the spill is not visible, they are usually ignored. You must assess the risk from slips and trips and take reasonable precautions. Some simple things you might consider as part of your assessment are: Wet floors Most slips happen on wet or dirty floors. Ensure cleaning happens at the right time and is carried out in the correct manner, using the right products and equipment for the job. Ensure wet floor signs are always used. Spillages Ensure spillages are cleaned up immediately, and the floor is left dry. The floor in poor condition It's easy to trip on damaged floors, so, if you spot an area of damage, highlight the damaged area, report it and, where possible, keep people away. 260

14.3 CONTROL OF SUBSTANCES Chemicals can be broken down into hazard classes and exhibit both physical and health hazards. It is important to keep in mind that chemicals can exhibit more than one hazard or combinations of several hazards. Several factors can influence how a chemical will behave and the hazards the chemical presents, including the severity of the response: The concentration of the chemical. The physical state of the chemical (solid, liquid, gas). Physical processes involved in using the chemical (cutting, grinding, heating, cooling, etc.). Chemical processes involved in using the chemical (mixing with other chemicals, purification, distillation, etc.). Other processes (improper storage, addition of moisture, storage in sunlight, refrigeration, etc.). Housekeeping order is \"maintained\", not \"achieved.\" This means removing the inevitable messes that occur from time to time and not waiting until the end of the shift to reorganize and clean up. Integrating housekeeping into jobs can help ensure this is done. A good housekeeping program identifies and assigns responsibilities for the following: Clean up during the shift Day-to-day clean-up Waste disposal Removal of unused materials Inspection to ensure the clean-up is complete Do not forget out-of-the-way places such as shelves, basements, sheds, and boiler rooms that would otherwise be overlooked. The orderly arrangement of operations, tools, equipment and supplies is an important part of a good housekeeping program. The final addition to any housekeeping program is inspection. It is the only way to check for deficiencies in the program so that changes can be made. The documents on workplace inspection checklists provide a general guide and examples of checklists for inspecting offices and manufacturing facilities. 261

What are the elements of an effective housekeeping program? Dust and Dirt Removal In some jobs, enclosures and exhaust ventilation systems may fail to collect dust, dirt and chips adequately. Vacuum cleaners are suitable for removing light dust and dirt. Industrial models have special fittings for cleaning walls, ceilings, ledges, machinery, and other hard-to-reach places where dust and dirt may accumulate. Dampening floors or using sweeping compounds before sweeping reduces the amount of airborne dust. The dust and grime that collect in places like shelves, piping, conduits, light fixtures, reflectors, windows, cupboards and lockers may require manual cleaning. Special- purpose vacuums are useful for removing hazardous substances. For example, vacuum cleaners fitted with HEPA (high-efficiency particulate air) filters may be used to capture fine particles of asbestos or fiberglass. Compressed air should not be used for removing dust, dirt or chips from equipment or work surfaces. Employee Facilities Employee facilities need to be adequate, clean and well maintained. Lockers are necessary for storing employees' personal belongings. Washroom facilities require cleaning once or more each shift. They also need to have a good supply of soap, towels, plus disinfectants, if needed. If workers are using hazardous materials, employee facilities should provide special precautions such as showers, washing facilities and change rooms. Some facilities may require two locker rooms with showers between. Using such double locker rooms allows workers to shower off workplace contaminants and prevents them from contaminating their \"street clothes\" by keeping their work clothes separated from the clothing that they wear home. Smoking, eating or drinking in the work area should be prohibited where toxic materials are handled. The eating area should be separate from the work area and should be cleaned each shift properly. Surfaces Floors: Poor floor conditions are a leading cause of accidents, so cleaning up spilt oil and other liquids at once is important. Allowing chips, shavings and dust to accumulate can also cause accidents. Trapping chips, shavings and dust before they reach the floor or cleaning them up regularly can prevent their accumulation. Areas that cannot be cleaned continuously, such as 262

entranceways, should have anti-slip flooring. Keeping floors in good order also means replacing any worn, ripped, or damaged flooring that poses a tripping hazard. Walls: Light-colored walls reflect light while dirty or dark-colored walls absorb light. Contrasting colors warn of physical hazards and mark obstructions such as pillars. Paint can highlight railings, guards and other safety equipment but should never be used as a substitute for guarding. The program should outline the regulations and standards for colors. Maintain Light Fixtures Dirty light fixtures reduce essential light levels. Clean light fixtures can improve lighting efficiency significantly. Aisles and Stairways Aisles should be wide enough to accommodate people and vehicles comfortably and safely. Aisle space allows for the movement of people, products and materials. Warning signs and mirrors can improve sight-lines in blind corners. Arranging aisles properly encourages people to use them so that they do not take shortcuts through hazardous areas. Keeping aisles and stairways clear is important. They should not be used for temporary \"overflow\" or \"bottleneck\" storage. Stairways and aisles also require adequate lighting. Spill Control The best way to control spills is to stop them before they happen. Regularly cleaning and maintaining machines and equipment is one way. Another is to use drip pans and guards where possible spills might occur. When spills do occur, it is important to clean them up immediately. Absorbent materials are useful for wiping up greasy, oily or other liquid spills. Used absorbents must be disposed of properly and safely. Tools and Equipment Tool housekeeping is very important, whether in the tool room, on the rack, in the yard, or on the bench. Tools require suitable fixtures with marked locations to provide orderly arrangement, both in the tool room and near the workbench. Returning them promptly after use reduces the chance of being misplaced or lost. Workers should regularly inspect, clean and repair all tools and take any damaged or worn tools out of service. Maintenance 263

The maintenance of buildings and equipment may be the most important element of good housekeeping. Maintenance involves keeping buildings, equipment and machinery in safe, efficient working order and in good repair. This includes maintaining sanitary facilities and regularly painting and cleaning walls. Broken windows, damaged doors, defective plumbing and broken floor surfaces can make a workplace look neglected; these conditions can cause accidents and affect work practices. So it is important to replace or fix broken or damaged items as quickly as possible. A good maintenance program provides for the inspection, maintenance, upkeep and repair of tools, equipment, machines and processes. Waste Disposal The regular collection, grading and sorting of scrap contribute to good housekeeping practices. It also makes it possible to separate materials that can be recycled from those going to waste disposal facilities. Allowing the material to build upon the floor wastes time and energy since additional time is required for cleaning it up. Placing scrap containers near where the waste is produced encourages orderly waste disposal and makes collection easier. All waste receptacles should be clearly labelled (e.g., recyclable glass, plastic, scrap metal, etc.). 14.4 HANDLING AND LIFTING The next step is to assess which factors are contributing to the risk of injury. Typical risk factors that can increase the risk of injury include: Type of work – working in a fixed posture for a prolonged period of time The layout of the workspace – a cramped or poorly designed workspace can force people to assume awkward postures, such as bending or twisting Weight of an object – a heavy load may be difficult to lift and carry Location of an object – heavy objects that have to be lifted awkwardly, for example, above shoulder height or from below knee level Duration and frequency – increasing the number of times an object is handled or the length of time for which it is handled Condition of an object – more effort may be required to manipulate badly designed or poorly maintained equipment 264

Awkward loads – loads that are difficult to grasp, slippery or in an awkward shape Handling a live person or animal – lifting or restraining a person or animal can cause sprains and other injuries. The back is particularly vulnerable to manual handling injuries. Safety suggestions include controlling risk factors in the workplace, in addition to personal controls: Lift and carry heavy loads correctly by keeping the load close to the body and lifting with the thigh muscles. Never attempt to lift or carry loads if you think they are too heavy. Pushing a load (using your body weight to assist) will be less stressful on your body than pulling a load. Use mechanical aids or get help to lift or carry a heavy load whenever possible. Organize the work area to reduce the amount of bending, twisting and stretching required. Take frequent breaks. Cool down after heavy work with gentle, sustained stretches. Improve your fitness – exercise regularly to strengthen muscles and ligaments and reduce excess body fat. Warm-up cold muscles with gentle stretches before engaging in any manual work. There are several factors that make manual handling hazardous and increase the risk of injury. These are called risk factors. The risk factors, particularly for a back injury, are related to 4 aspects of manual handling: the load, the task, the environment and the individual. The load The risk of back injury increases during lifting, carrying, pushing and pulling of loads if the load is: • Too heavy There is no exact weight limit for manual handling. A weight of 20 to 25 kg is heavy to lift for most people, especially if the load is handled several times in an hour. Note that pushing or pulling often imposes less loading on the body than lifting or carrying. • Too large One basic rule for lifting and carrying is to keep the load as close to the body as possible. In order to get a broad load close to the body, the worker has to open the arms to reach and hold the load. The arm muscles cannot produce force when reaching as effectively as with 265

the arms held in close. Thus, the muscles will get tired more rapidly when handling a large bulky load. • Difficult to grasp Loads that are difficult to grasp can result in the object slipping, causing sudden movement of the load. Gloves usually make grasping more difficult than with bare hands. Providing the objects with handles or using aids for gripping (e.g. when carrying plate material) reduces the load on the worker. Loads with sharp edges or of dangerous materials (solids or liquids) can injure workers, especially in the event of a collision. • Unbalanced, unstable or if the contents can move. With unbalanced objects, it is difficult to hold the centre of gravity of the load close to the middle of the body. This leads to uneven loading of muscles and fatigue. Unstable or moving content, such as a liquid, causes uneven loading of the muscles, and sudden movements of the load can make workers lose their balance and fall. • Difficult to reach Loads that can only be reached with outstretched arms or by bending or twisting the trunk require more muscular force. The spine may easily be hurt if the trunk is bent or twisted while lifting. The task The risk of back injury increases if the task: • Is too strenuous Tasks may be very demanding if they have to be carried out too frequently or for too long with insufficient rest or recovery time (e.g. continuous lifting or carrying for long distances, or activities where the working speed is imposed by a process which cannot be altered by the worker). • Involves awkward postures or movements Working with a bent and/or twisted trunk, raised arms, bent wrists, a bent neck and turned head increases the risk of back injury and should be avoided, as should twisting, turning and bending movements of the trunk, overreaching, sudden movements and repetitive handling The environment The following characteristics of the work environment may increase the risk of back injury: • Space available A lack of space to carry out manual handling may lead to inappropriate body postures and dangerous imbalance in the loads. 266

• Floor Handling loads on different working levels or on floors that are slippery, uneven or unstable (such as working platforms or fishing boats) may increase the risk of accidents and back injury. • Climate The physical climate (temperature, humidity and ventilation) may affect the risk of back injury. Heat makes you feel tired, and sweat makes it hard to hold tools, requiring more force. Cold can make your hands numb, making them hard to grip. • Lighting Insufficient lighting may increase the risk of accidents when handling loads. It may also make you work in awkward positions to see clearly what you are doing. 14.5 INSPECTION CHECKLIST Housekeeping Inspection Checklist Housekeeping is applicable to every workplace. All workplaces should be subjected to regular housekeeping inspections in order to keep them clean, tidy and organized. A housekeeping checklist may be used to facilitate on-site walkabout inspections and ensure that all critical housekeeping aspects are covered during each inspection. Management direction needs to be sought on the desired frequency for housekeeping inspections. Typical frequencies for housekeeping inspections are daily, weekly or once every two weeks, depending on the activity level at the specific worksite and site- specific requirements. The following checklist lists some of the key housekeeping aspects that have an impact on WSH. It is non-exhaustive, and companies are encouraged to customize it to include housekeeping aspects that are applicable to their specific worksites. Inspection of housekeeping aspects that affect hotel Yes/ No Work area is clean, tidy and clutter-free. There are no unnecessary items in the work area. There are no food and drinks in the work area. Aisles, walkways, stairways and exits are unobstructed. There are no objects protruding into aisles and walkways. No item is placed around emergency equipment (e.g., fire extinguishers, first aid kits). Floors (e.g., tiles, boards and carpets) are in good condition. Floors are dry and free from accumulated dust, broken glass and leaks or spills (e.g., oil or water). 267

Floor markings are highly visible and not faded. Floor openings or holes are guarded by a cover, grating or guardrail on all sides (except at entrances to stairways or ladders). Lamps or light sources are clean and provide adequate illumination for working. Warning signs are in good condition and can be clearly seen from afar Cords, cables and hoses are bundled up when not in use. Machine and equipment guards are in place and secure. Tools are in good condition and in their designated location. Storage areas are clean, tidy and organized. Stacked materials are placed on a flat and firm foundation. Storage racks used are adequate for the task and in good condition. Heavier and bulkier items are placed on the lower shelves of a storage rack. Hazardous substances (e.g., flammable materials, toxic substances) are stored in compatible containers, stored under appropriate conditions and affixed with GHS labels. Physical barriers and warnings signs are installed around workplace hazards (e.g., sharp objects, protruding objects, a hot surface, a floor opening). Proper waste bins for general waste, recyclable waste, hazardous waste, and so on are provided in work areas to facilitate responsible disposal. Combustible waste is properly disposed of. For example, oily rags are disposed of in closed metal waste bins. Waste (including hazardous waste) is collected regularly so that there is no unnecessary accumulation of waste. A predetermined disposal area has been designated for situations where waste materials (e.g., bulky waste, toxic waste) need to be accumulated till the next waste collection date. 14.6 SUMMARY  Effective housekeeping can help control or eliminate workplace hazards. 268

 Poor housekeeping practices frequently contribute to incidents. If the sight of paper, debris, clutter and spills is accepted as normal, then other more serious hazards may be taken for granted.  Housekeeping is not just cleanliness. It includes keeping work areas neat and orderly, maintaining halls and floors free of slip and trip hazards, and removing waste materials (e.g., paper, cardboard) and other fire hazards from work areas. It also requires paying attention to important details such as the layout of the whole workplace, aisle marking, the adequacy of storage facilities, and maintenance.  Good housekeeping is also a basic part of incident and fire prevention.  Effective housekeeping is an ongoing operation: it is not a one-time or hit-and-miss cleanup done occasionally. Periodic \"panic\" cleanups are costly and ineffective in reducing incidents.  Good housekeeping has obvious health and safety benefits and can have a positive mental effect on laboratory personnel who work in a clean environment, which can lead to increased productivity.  Also, keep in mind that during an inspection by a state or federal regulatory agency, the general condition of the laboratory observed in the first few minutes of the inspection (the housekeeping of the lab) can have a significant impact positive or negative on the rest of the inspection process. 14.7 KEYWORD  PPE – personal protective equipment  Compressed air – air kept under a pressure that is greater than atmospheric pressure.  Waste disposal - waste disposal, the collection, processing, and recycling or deposition of the waste materials of human society.  Inspection checklist – An inspection checklist, when used properly, is an assurance that a particular piece of equipment has been inspected. As each item on the checklist is ticked off, the person doing the inspection is verifying that each component of the equipment is in correct working order.  HEPA – High-Efficiency Particular Air 14.8 LEARNING ACTIVITY 1. Define waste disposal 269

___________________________________________________________________________ ___________________________________________________________________________ 2. State the principles for effective Housekeeping ___________________________________________________________________________ ___________________________________________________________________________ 14.9 UNIT END QUESTIONS A. Descriptive Questions Short Questions: 1. Define housekeeping Hazard? 2. Identify and discuss hazards in housekeeping. 3. Elaborate in detail about waste disposal. 4. Explain the typical risk factor in housekeeping 5. Identify the typical needs of the inspection checklist Long Questions: 1. What are the elements of effective housekeeping? 2. What are the factors that increase risk? 3. Explain the four aspects that increase the risk factor 4. Describe the characteristics of the work environment 5. How will you prepare an inspection checklist to eliminate housekeeping hazards? B. Multiple Choice Questions 1. -------- is an essential part of any good housekeeping program. a. Employee training b. Employee training c. Remedial training d. Refresher training 2. When cleaning up a chemical spill --------------------. a. Chemical spill procedure b. Instruction of manufacturer 270

c. Material safety datasheet d. Chemical safety procedure 3. Always use a ------------ when reaching the overhead items a. Chair b. Table c. Step ladder d. stool 4. Smoking, eating or drinking in the work area should be prohibited where ------- a. Equipment b. Chemical c. Machinery d. Toxic materials 5. Light coloured walls ---------- light while dirty or dark coloured walls -------- light a. Absorb, reflect b. Omit, reflect c. Reflect, absorb d. Omit, reflect Answers 1-a, 2-a, 3-c. 4-d, 5-c 14.10 REFERENCES References book • Hotel housekeeping third edition, G.Ragubalan. 271

• Hospitality Security: Managing Security in Today's Hotel, Lodging ...By Darrell Clifton. Textbook references • Hotel housekeeping third edition, G.Ragubalan. Website • https://ehs.cornell.edu/research-safety/chemical-safety/laboratory-safety- manual/chapter-4-administrative-controls/44 • https://www.ccohs.ca/oshanswers/hsprograms/house.html • https://www.hsa.ie/eng/topics/slips_trips_falls/environmental_cleanliness/housekeepi ng/ • https://www.lawinsider.com/dictionary/inspection-checklist 272