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ABTA H&S Technical Guide 2017 - English Version
ABTA H&S Technical Guide 2017 - English Version
Tourism Accommodation
Health & Safety Technical Guide
ABTA Ltd
30 Park Street, London, SE1 9EQ Email: abta@abta.co.uk
Tel: +44 (0)20 3117 0590 Web: www.abta.com
Fax: +44 (0)20 3117 0581 Twitter: @ABTAtravel
FOREWORD HEALTH & SAFETY TECHNICAL GUIDE
With more people travelling overseas every year for business and leisure
to a vast range of destinations, travellers’ expectations are that all
accommodation and associated services, regardless of their destination
of choice, should be safe. The safety and welfare of travellers, for
holidays or business trips, should be a priority for travel providers,
tourism accommodation providers and destination authorities.
For many years, ABTA – The Travel Association and the Federation of Tour
Operators (FTO) have worked together with Members, accommodation
providers, transport and other tourist services overseas, to try to improve
standards of health and safety for the benefit of the traveller, tourism
accommodation staff and local people.
We continue to collaborate with the tourism sector on core tourism
issues, infrastructure, health and safety, accessibility and sustainability.
As part of our commitment to continually improve health and safety
within the tourism accommodation sector, through collaboration with
our Members and a team of health and safety specialists, this Tourism
Accommodation Health & Safety Technical Guide has been reviewed
and updated to replace the Tourism Accommodation Health & Safety
Technical Guide which was published in 2012.
The technical guidance contained in this book does not supersede or
replace standards stipulated by local law and regulation. Local standards
and regulations with regards to safety and hygiene vary from country to
country and even from region to region, and compliance with local law and
regulation is a prerequisite for every tourism accommodation provider.
FOREWORD HEALTH & SAFETY TECHNICAL GUIDE
All rights reserved. No part of this technical guide may be reproduced in any form or in any means without the written
permission of ABTA. © ABTA – The Travel Association 2017.
FOREWORD ACKNOWLEDGEMENTS
Any tourism accommodation provider that requires assistance with the health and safety
procedures for their premises should ensure that a reputable consultancy service is used.
Local and international suppliers can provide consultancy services, but references should
be sought prior to retaining their services.
ABTA – The Travel Association would like to acknowledge the contribution made by the
team of international experts and health and safety consultancy companies to the production
of this technical guide, their expertise has been invaluable.
The aim of the Health and Safety Risk Management section of this
technical guide is to support tourism accommodation providers
and other associated suppliers in using risk assessments to identify
and actively manage health and safety risks.
The benefit of having an appropriate health and safety risk management
process is that it provides a consistent and proportionate approach to:
• identifying and communicating hazards
• determining and documenting existing controls and their effectiveness
• identifying any additional actions required to reduce the risk to an
acceptable level.
An effective health & safety risk management process can assist in the
reduction of accidents and injuries associated with the premises.
Anyone using this technical guide should seek advice from a competent
person on any area that is not fully understood. Competence can be
described as the combination of training, skills, experience and knowledge
that a person has and their ability to assess whether a task is being
performed safely. Other factors, such as attitude and physical ability,
can also affect someone’s competence.
Whilst the day-to-day management of health and An effective health and safety risk management
safety at the premises may be delegated to other system will provide a business with a logical and
members of staff, the accommodation owner and systematic framework to help identify hazards,
manager of the property have overall responsibility determine existing control measures in place to
for the safe provision of services and facilities of the reduce or remove hazards on the premises and
premises and should monitor the risk management identify any additional controls required.
procedures to ensure they are operating correctly.
Furthermore, regular monitoring of the risk
It is advisable that the process for identifying management system will also provide assurance
hazards, and the agreed risk reduction actions, that any control measures implemented
are monitored on a regular basis to ensure they are effective.
are happening and are delivering their expected
outcomes. Hazard
The accommodation owners and managers should A hazard is a potential source of harm or
ensure the risk management process they are adverse health effect on a person or persons.
using is documented, communicated and freely
available to staff, and that staff receive the Risk
appropriate training to undertake their roles A risk is the likelihood that a person may be
and responsibilities effectively. harmed or suffer adverse health effects if
exposed to a hazard. It can be effectively
Duty of care assessed by determining:
Accommodation owners and managers of tourism −− The likelihood of that harm occurring
accommodation are responsible for complying
−− How serious could the harm be?
with local standards in respect of the health, safety
(the severity)
and wellbeing of their staff, customers, third-party
suppliers and other visitors while they are on −− The number and type of people who
the premises. This duty may also extend to might be exposed to that harm
activities or processes outside of the premises −− The controls that are currently in place.
(such as transportation or excursions) that are
organised by, or are the responsibility of, the Risk assessment
accommodation provider.
A risk assessment is carried out to understand
In many countries, this duty is a legal requirement, hazards, the potential for accidents to occur and
but demonstrating concern for the wellbeing of what should be done about them. It is the process
staff and customers shouldn’t just be seen as of carefully examining what could cause harm to
a legal obligation, it should be the objective of customers, employees and other visitors to the
the accommodation business to demonstrate premises, including activities within the premises
commitment to the wellbeing of those staying and may also include activities outside the premises
in, working at, or visiting the premises. as appropriate. Then determining if enough
precautions/controls are in place to prevent harm
or reduce the risk of harm, or whether more should
be done. Risk assessments should be carried out by
a competent person. However, the assessor should
also involve as many people as necessary (i.e. staff,
regular visitors to the premises) to get a complete
assessment and shared ownership of the output.
Risk assessments should be documented.
Record keeping
Arrangements should be made for the safe storage
and easy retrieval of documentation in support of
the risk management system. These can either be
retained in hard copy or computerised, (or both) so
that they can be easily produced as evidence of the
systems in place.
Documents that should be retained as evidence of
risk management systems could include (but are
not limited to):
−− Risk assessments
−− Safety checklists
−− Staff training records and/or copies of staff
qualifications relating to safety and/or
technical expertise
−− Accident or incident report forms
−− Correspondence relating to safety matters
such as emails or letters regarding issues
raised and actions taken
−− Minutes from meetings in which safety
issues are discussed
−− Maintenance and service records for
equipment and/or machinery used on-site.
Fire Safety
Introduction
13
The Fire Safety section of this technical guide has been provided
to assist tourism accommodation providers and other associated
suppliers to identify the core fire safety components that should
be provided in tourism accommodation.
It should be noted that local legislation may prevent the implementation
of some of the recommendations made. In such cases, consideration may
be given by travel providers as to the acceptability of the local standards
and whether or not these will provide adequate protection for any
customer that will be accommodated.
We are aware that in some instances the listing of buildings and local
preservation requirements may be instrumental in reducing the level
of safety provided to an unacceptable standard. In such cases it may
be possible to introduce interim or temporary measures that will
improve the standard to a reasonable level for use.
Accommodation providers whose property meets the technical
components may be considered acceptable for use. However, those
accommodation providers who cannot demonstrate that they are
able to provide the fire safety components featured, should seek advice
from a competent fire consultant and wherever possible, upgrade their
fire safety features to a reasonable level.
Any person using this technical guide should seek advice from a
competent fire consultant on any area which is not fully understood.
Whilst the day-to-day management of fire safety Accommodation providers should retain copies
14 may be delegated to another member of staff, of the following documentation and have them
the accommodation owner and manager of the available to review upon request. All documentation
property have overall responsibility for the safety should be current and not past its renewal date.
of both staff and customers and should monitor
the fire safety features of the property to ensure • Operating license – where original
they are operating correctly. They should ensure documentation cannot be obtained, the
that staff who are employed to manage and accommodation provider may be requested
maintain the fire safety operation are competent to provide a signed statement indicating
and receive the appropriate training to undertake that the accommodation meets the local
their role, and that there are documented requirements and has current and valid
procedures in place that should be followed permissions to operate.
for the management of fire safety. • Fire certificate.
Monitoring and recording of information such
as any training implemented, fire alarm testing,
• Public Liability Insurance (PLI).
maintenance of equipment, evacuation drills as • Maintenance Log Book for the fire alarm
well as regular property inspections including but system, emergency lighting system,
not definitive; fire doors, corridors, escape routes fire extinguishers, hose reels, hydrants,
and exits, should be conducted by the property electrical equipment and if installed,
managers to ensure all safety features are sprinkler systems.
operating correctly.
• Emergency Procedures Training Log Book.
Regardless of the size of the property, there All staff (including owner-occupiers and family 15
should be documented emergency procedures members) should be trained to ensure that they are
to be followed in the event of an emergency. The capable of implementing the emergency procedures
emergency procedures document should include: for the property. Training records should be retained
as evidence of the training delivered, this should
• Fire e.g. the action in case of fire, specific fire include:
prevention duties relating to the property,
staff training and maintenance of equipment. −− The names of each participant
• Power failure e.g. the action in case of power −− The date of the training
failure, backup power supplies, location of −− Subject matters covered
torches/flashlights. −− Details of the training provider who
• Security incidents e.g. the action to take in delivered the training.
the event of an incident.
• Persons with reduced mobility or those who Where lifts are provided, they should be fitted with
signs at the lift entrance on each floor level, stating:
require additional assistance in an emergency.
Consider who is responsible for ensuring their −− No smoking
welfare in the event of an emergency and what
action they should take in an emergency. −− No unaccompanied children
−− In case of fire, do not use.
• Customer related accidents / incidents e.g.
balcony falls, drowning, slips, trips and falls; All lifts should have a means of raising the alarm
and the action that should be taken in the from the inside, that can be used to call for help
event of an incident. in the event of an emergency.
The emergency procedures should be made There should be a procedure in place to release
available for inspection. persons who become trapped in lifts due to
In properties that have disco and entertainment defects or power failure.
areas, suitably trained stewards or security guards Lifts should be serviced in accordance with the
should be on duty when this area is in use. manufacturer’s instructions and service doors
should be locked at all times when not in use.
Building types
In order to assist accommodation providers and Additional buildings
to simplify the process of identifying those fire
safety components that apply, this technical guide It is important to note that some properties with
has been put together in such a way as to list key multiple buildings may have buildings that fall into
16 criteria which apply to individual building types. differing building types. Each building should be
Accommodation providers should only need to look looked at separately.
at the building types relevant to their property to
establish the applicable fire safety components. Buildings of multiple occupation
Listed below is a brief description of each Where the property forms only part of a building,
building type. particular care should be taken to ensure that the
other parts of the building do not have an adverse
effect on the safety of the accommodation areas.
Building Description Such properties can include buildings that have
type shops, restaurants, etc. within them that are not
owned or controlled by the property.
1 Single dwellings with the
predominant use as a single family In buildings of multiple occupation, agreement
accommodation unit. Generally single should be reached whereby the fire warning system
storey small buildings, however in and emergency exit planning are designed to ensure
some cases such buildings may be that all occupants of the building are immediately
more than one storey. aware of any incident, in any part of the building,
which has an effect upon them. This is likely to
2 Three storeys and below (ground include the sharing of common elements of the fire
floor and no more than two floors warning system.
above) with totally open to the
outside air corridors. Additionally, escape routes required for staff and
customers should be maintained and be available
3 Three storeys and below (ground at all times.
floor and no more than two floors
above) with enclosed corridors. All or
a substantial portion of the corridors
are enclosed and not open to the
outside air.
Emergency lighting
Where customers escape into a building complex,
Means of escape
in addition to the normal lighting, some form of
• All doors should be easy to open from the emergency lighting should be provided to ensure
that they can see their way to safety at all times
inside at all times, and should always be
unobstructed. in the event of a power failure of local lighting
circuits. In individual stand-alone properties, a torch,
• Where there are four steps or more, whether flashlight or hand lamp may suffice.
internal or external, handrails should be
provided to assist customers when descending
Signs and notices
the stairs. Where the width of the stairway
is 1.2m or greater, handrails should be A notice indicating the action in case of fire,
provided on both sides. including route plan and means of raising the alarm
should be provided on the back of the entrance
door. In the case of remote villas, the sign should
include contact numbers and the full address of the
villa, together with contact numbers and procedures
covering all emergency situations. Directional
signage indicating escape routes should be provided
where appropriate.
Fire warning
Fire warning
• At least two evacuation drills (one day and
• A fire alarm system to a recognised standard
one night) should be carried out each year and
details recorded in the Maintenance Log Book.
and appropriate for the size of the building
22 should be provided. This should include:
Fire fighting equipment
– Fire alarm call points on each floor level,
adjacent to each storey exit and fire exits • A fire blanket should be provided where cooking
to the outside is permitted. They should be wall mounted in a
– Sounders of the same type, capable of location which is readily accessible at all times.
achieving an audibility of at least 75db at
all bed heads and 65db in all other areas
• General-purpose fire extinguishers of a suitable
size within easy access of individual rooms or
– A zoned panel sited in a location (usually apartments should be provided every 30m.
reception) so that it can be monitored by
staff at all times • Extinguishers should be attached to the
wall, adjacent to storey exits, with the handle
– Standby battery backup facility and charger. or other carrying device of the extinguisher
approximately 1m from the floor.
• Suitable automatic fire detection (AFD) linked
to the fire alarm system in such a way that
the actuation of any smoke or heat alarm will
• Fire extinguishers should be serviced
annually and refilled if discharged.
automatically sound the fire alarm, should be
provided in all: • Risk rooms should be provided with suitable
fire fighting equipment. This should include
– Enclosed stairways a fire blanket in the kitchen.
– Corridors
– Risk rooms • All fire fighting equipment should be serviced
according to the manufacturer’s instructions.
– Main public areas If instructions are not available, then at least
– Voids annually. The results of the service and any
– Customer rooms corrective action taken should be recorded
– Apartments with cooking facilities. To avoid in the Maintenance Log Book.
false alarms these should be sited in a
suitable location away from the immediate Emergency lighting
vicinity of the cooking area.
In addition to the normal lighting, an emergency
• All smoke alarms should be maintained in lighting system consisting of self-contained units,
accordance with the manufacturer’s instructions. trickle charged by the mains electrical supply
and designed to operate on the failure of each
• A competent company should be contracted
individual, local lighting sub-circuit for at least one
to fully service the fire alarm system on an
hour should be provided in the following locations:
annual basis and conduct routine inspections
every six months. The details of which should −− All corridors
be recorded in the Maintenance Log Book. −− Emergency escape routes
• The fire alarm system should be tested on a −− Exits
regular basis to ensure it is operating correctly −− Electrical switch rooms
and details of any corrective action should be
−− All stairways
recorded, together with the test results, in the
Maintenance Log Book. A separate fire call point −− Public areas
should be used on each test. −− Secluded paths.
All emergency lighting should be serviced annually
by a competent person.
• All escape routes to emergency exits should be • All stairways should be separated from the rest
identified using pictogram signs throughout of the building with materials providing at least
the length of the route. Signs should include 30 minutes fire resistance. 23
directional arrows where appropriate, and
be placed in clearly visible positions. • All doors to stairways should provide at least
30 minutes fire resistance, be self-closing and
• All final exit doors, except the main entrance effectively smoke stopping.
should be marked with a sign stating “Exit”
to indicate that it is an emergency exit. The • Rooms opening directly into any stairway
sign should be positioned either directly above enclosure should provide 30 minutes fire
the exit or adjacent to it. resistance, be self-closing and effectively
smoke stopping.
• Signs should be provided to indicate, except
• All doors from basements to stairways should
where they are obvious, the position of:
provide at least 60 minutes fire resistance,
– Fire fighting equipment be self-closing and effectively smoke stopping.
– Fire alarm call points
– Assembly point.
• Doors to stairways should only be held open
with self-closing smoke stopping doors linked
• “Action in Case of Fire” notices should be
to the fire alarm. The doors should close
immediately upon the activation of any alarm
provided on the back of all customer room
doors. The notices should be in English and call point or automatic fire detection device.
other relevant languages and include a simple
floor plan. Details of an assembly point, to
• Where corridors exceed 30m in length, they
should be sub-divided by self-closing smoke
which customers should report in the event stopping doors and partitions to reduce the
of an emergency, should also be indicated. spread of smoke and to prevent the entire
The notice should be relevant to the specific route becoming unusable. The partitions should
room or area in which it is placed. be installed from the floor to the true ceiling
of the building e.g. where suspended or false
Risk rooms ceilings are fitted, the partitions should extend
through the void above the ceiling to the
All risk rooms should be separated from the
structural ceiling above.
customer accommodation by construction which
provides a minimum of 60 minutes fire resistance.
Risk rooms include:
• All pipes, holes or ducting passing through
compartments and/or fire resisting walls, floors
−− Laundry and ceilings throughout the building should be
sealed with fire resisting materials which provide
−− Electrical switch rooms a minimum of 30 minutes fire resistance.
−− Store rooms
−− Boiler rooms
• Where the property includes an atrium, a fully
‘fire engineered’ ventilation system is likely
−− Kitchens to be required. Specialist advice should be
−− Basement storage sought for this.
−− Workshops.
Fire doors which are self-closing and offer 60
minutes fire resistance should be provided to
all risk rooms.
Fire warning
• At least two evacuation drills (one day and one
• A fire alarm system to a recognised standard
night) should be carried out each year and
details recorded in the Maintenance Log Book.
and appropriate for the size of the building
should be provided. This should include: 25
Fire fighting equipment
– Fire alarm call points adjacent to each storey
exit on each floor level and fire exits to the
outside. Furthermore, fire call points should
• A fire blanket should be provided where cooking
is permitted. They should be wall mounted in a
be provided so that customers and staff do location which is readily accessible at all times.
not have to travel more than 30m to
activate the alarm • General-purpose fire extinguishers of a
suitable size within easy access of customer
– Sounders of a common type capable of rooms or apartments should be provided
achieving an audibility of at least 75db at every 30m.
all bed heads and 65db in all other areas
– A zoned panel in a location (usually
• Extinguishers should be attached to the
wall, adjacent to storey exits, with the handle
reception) so that it can be monitored by or other carrying device of the extinguisher
staff at all times approximately 1m from the floor.
– Standby battery backup facility and charger.
• Fire extinguishers should be serviced
• Suitable automatic fire detection (AFD) linked annually and refilled if discharged.
to the fire alarm system in such a way that the
actuation of any fire detector will automatically • Risk rooms should be provided with suitable
fire fighting equipment. This should include
sound the fire alarm should be provided in all: a fire blanket in the kitchen.
– Enclosed stairways
– Corridors • All fire fighting equipment should be serviced
according to the manufacturer’s instructions.
– Risk rooms If instructions are not available, then at least
– Main public areas annually. The results of the service and any
– Voids corrective action taken should be recorded
– Customer rooms in the Maintenance Log Book.
– Apartments with cooking facilities. To
avoid false alarms these should be sited in a Emergency lighting
suitable location away from the immediate In addition to the normal lighting an emergency
vicinity of the cooking area. lighting system consisting of self-contained units,
• All smoke alarms should be maintained in trickle charged by the mains electrical supply
accordance with the manufacturer’s instructions. and designed to operate on the failure of each
individual, local lighting sub-circuit for at least one
• A competent company should be contracted
hour, should be provided in the following locations:
to fully service the fire alarm system on an
annual basis and conduct routine inspections −− All corridors
every six months. The details of which should −− Emergency escape routes
be recorded in the Maintenance Log Book along −− Exits
with any corrective actions.
−− Electrical switch rooms
• The fire alarm system should be tested on a −− All stairways
regular basis to ensure it is operating correctly
and details of any corrective action should be −− Public areas
recorded together with the test results in the −− Secluded paths.
Maintenance Log Book. A separate fire call point
should be used on each test. All emergency lighting should be serviced annually
by a competent person.
©2017 ABTA & FTO
TWO: FIRE SAFETY BUILDING TYPE 4
• All escape routes to emergency exits should be • All stairways should be separated from the
identified using pictogram signs throughout the remainder of the building with materials
26 length of the route. Signs should include providing at least 30 minutes fire resistance.
directional arrows where appropriate and be
placed in clearly visible positions. • All doors to stairways should provide at least
30 minutes fire resistance, be self-closing and
• All final exit doors, except the main entrance effectively smoke stopping.
should be marked with a sign stating “Exit”
to indicate that it is an emergency exit. The • Rooms opening directly into any stairway
sign should be positioned either directly above enclosure should provide 30 minutes fire
the exit or adjacent to it. resistance, be self-closing and smoke stopping.
• Signs should also be provided to indicate, • All doors from basements to stairways should
except where they are obvious, the position of: provide at least 60 minutes fire resistance, be
self-closing and effectively smoke stopping.
– Fire fighting equipment
– Fire alarm call points • Doors to stairways should only be held open
with self-closing smoke stopping doors linked
– Assembly point(s). to the fire alarm. The doors should close
• “Action in Case of Fire” notices should be
immediately upon the activation of any alarm
call point or automatic fire detection device.
provided on the back of all customer room
doors. The notices should be in English and
other relevant languages and include a simple
• If there are any enclosed corridors and they
exceed 30m in length, the corridors should be
floor plan. Details of an assembly point, to sub-divided by self-closing smoke stopping
which customers should report in the event of doors and partitions to reduce the spread of
an emergency, should also be indicated. The smoke and to prevent the entire route becoming
notice should be relevant to the specific room unusable. The partitions should be installed
or area in which it is placed. from the floor to the true ceiling of the building
e.g. where suspended or false ceilings are fitted,
Risk rooms the partitions should extend through the void
above the ceiling to the structural ceiling above.
All risk rooms should be separated from the
accommodation by construction, which provides
a minimum of 60 minutes fire resistance.
• All pipes, holes or ducting passing through
compartments and/or fire resisting walls, floors
Risk rooms include: and ceilings throughout the building should be
−− Laundry sealed with fire resisting materials which provide
a minimum of 30 minutes fire resistance.
−− Electrical switch rooms
−− Store rooms
−− Boiler rooms
−− Kitchens
−− Basement storage
−− Workshops.
Fire doors which are self-closing and offer 60
minutes fire resistance should be provided to
all risk rooms.
Means of escape
• Once a person has entered an external escape
route, they should be able to complete their
escape without having to re-enter the building
• Generally at least two separate stairways are
or to pass through any other building or room.
required which are accessed via doors which
are self-closing and effectively smoke stopping,
having a minimum fire resistance of 30 minutes
• Handrails should be provided on all stairways
(internal and external) to assist customers
at every level. when descending the stairs. Where the width
of the stairway is 1.2m or greater, handrails
• Persons should not have to travel more than
should be provided on both sides.
35m to reach a place of safety, which is the
open air or a protected stairway.
Fire warning
• At least two evacuation drills (one day and one
• A fire alarm system to a recognised standard
night) should be carried out each year and
details recorded in the Maintenance Log Book.
and appropriate for the size of the building
28 should be provided. This should include:
– Fire alarm call points adjacent to each storey Fire fighting equipment
exit on each floor level and fire exits to the
outside. Furthermore, fire call points should • A fire blanket should be provided where cooking
is permitted. They should be wall mounted in a
be provided so that customers and staff do location which is readily accessible at all times.
not have to travel more than 30m to
activate the alarm • General-purpose fire extinguishers of a suitable
size within easy access of individual rooms or
– Sounders of a common type capable of
apartments should be provided every 30m.
achieving an audibility of at least 75db at
all bed heads and 65db in all other areas • Extinguishers should be attached to the wall,
– A zoned panel in a location (usually adjacent to storey exits, with the handle
reception) so that it can be monitored by or other carrying device of the extinguisher
staff at all times approximately 1m from the floor.
– Standby battery backup facility and charger. • Fire extinguishers should be serviced annually
and refilled if discharged.
• Suitable automatic fire detection (AFD) linked
to the fire alarm system in such a way that the • Risk rooms should be provided with suitable
activation of any fire detector will automatically fire fighting equipment. This should include
sound the fire alarm, should be provided in all: a fire blanket in the kitchen.
– Enclosed stairways • All fire fighting equipment should be serviced
– Corridors according to the manufacturer’s instructions.
– Risk rooms If instructions are not available, then at least
annually. The results of the service and any
– Main public areas corrective action taken should be recorded
– Voids in the Maintenance Log Book.
– Customer rooms
– Apartments with cooking facilities. To avoid Emergency lighting
false alarms these should be sited in a
In addition to the normal lighting an emergency
suitable location away from the immediate
lighting system consisting of self-contained units,
vicinity of the cooking area.
trickle charged by the mains electrical supply
• All smoke alarms should be maintained in and designed to operate on the failure of each
accordance with the manufacturer’s instructions. individual, local lighting sub-circuit for at least one
hour should be provided, in the following locations:
• A competent company should be contracted
−− All corridors
to fully service the fire alarm system on an
annual basis and conduct routine inspections −− Emergency escape routes
every six months. The details of which should −− Exits
be recorded in the Maintenance Log Book.
−− Electrical switch rooms
• The fire alarm system should be tested on a
−− All stairways
regular basis to ensure it is operating correctly
and details of any corrective action should be −− Public areas
recorded, together with the test results, in the −− Secluded paths.
Maintenance Log Book. A separate fire call point
should be used on each test. All emergency lighting should be serviced annually
by a competent person.
• All escape routes to emergency exits should be • All stairways should be separated from the
identified using pictogram signs throughout remainder of the building with materials
the length of the route. Signs should include providing at least 30 minutes fire resistance. 29
directional arrows where appropriate and be
placed in clearly visible positions. • All doors to stairways should provide at least
30 minutes fire resistance, be self-closing and
• All final exit doors, except the main entrance effectively smoke stopping.
should be marked with a sign stating “Exit”
to indicate that it is an emergency exit. The • Rooms opening directly into any stairway
sign should be positioned either directly above enclosure should provide 30 minutes fire
the exit or adjacent to it. resistance, be self-closing and effectively
smoke stopping.
• Signs should be provided to indicate, except
• All doors from basements to stairways
where they are obvious, the position of:
should provide at least 60 minutes fire
– Fire fighting equipment resistance, be self-closing and effectively
– Fire alarm call points smoke stopping.
– Assembly point.
• Doors to stairways should only be held open
• “Action in Case of Fire” notices should be
with self-closing smoke stopping doors linked
to the fire alarm. The doors should close
provided on the back of all bedroom doors.
The notices should be in English and other immediately upon the actuation of any alarm
relevant languages and include a simple floor call point or automatic fire detection device.
plan. Details of an assembly point, to which
customers should report in the event of an
• Where enclosed corridors exceed 30m in length,
the corridors should be sub-divided by self-
emergency, should also be indicated. The notice closing smoke stopping doors and partitions
should be relevant to the specific room or area to reduce the spread of smoke, and to prevent
in which it is placed. the entire route becoming unusable. The
partitions should be installed from the floor
Risk rooms to the true ceiling of the building e.g. where
suspended or false ceilings are fitted, the
All risk rooms should be separated from the
partitions should extend through the void
customer accommodation by construction, which
above the ceiling to the structural ceiling above.
provides a minimum of 60 minutes fire resistance.
Risk rooms include: • All pipes, holes or ducting passing through
−− Laundry compartments and/or fire resisting walls, floors
and ceilings throughout the building should be
−− Electrical switch rooms
sealed with fire resisting materials which provide
−− Store rooms a minimum of 30 minutes fire resistance.
−− Boiler rooms
−− Kitchens
• Where accommodation includes an atrium,
a fully ‘fire engineered’ ventilation system
−− Basement storage is likely to be required. Specialist advice
−− Workshops. should be sought for this.
Disco and entertainment areas • Once a person has entered an external escape
route, they should be able to complete their
Special attention is necessary when considering escape without having to re-enter the building
30 the fire safety requirements in disco and or to pass through any other building or room.
entertainment areas.
• All final exit doors should be unobstructed,
In many destinations the authorities have specific both internally and externally. Where
safety requirements, such as a maximum capacity obstruction is likely through car parking,
of the number of people allowed in disco and storage, external planting etc. signage should
entertainment areas at any one time. Where be provided on the outside of the door advising
this is the case, this capacity and all other safety that the door is a fire exit and should not be
requirements defined by the authorities should obstructed. In extreme cases, it may be
be adhered to in order to ensure compliance with necessary to provide barriers to ensure that
local regulations. final exit doors are not obstructed externally.
Calculate the number of people that it is safe to • There should be no openings from high-risk
allow in the area, taking into account the floor area rooms onto the stairway e.g. from boiler
and the number and widths of the available means rooms, kitchens.
of escape, that includes the exit doors and any
stairways and corridors along which people leaving
• Persons should not have to travel more than
35m to reach a place of safety, which is in the
the disco/entertainment area in an emergency open air or a protected stairway.
would have to travel.
• All doors on escape routes from the disco/
entertainment area should open in the
Means of escape direction of escape. This may, on occasion,
require that some doors be double swing.
• There should be a sufficient number of exits
provided for the capacity of the venue. • Where double doors are used, a selector
device may be necessary to ensure that doors
• All stairways and corridor escape routes
close in the correct order.
should be free from combustible materials
e.g. furnishings, storage items. • Handrails should be provided on all stairways
(internal and external) to assist customers
• All escape routes including corridors,
when descending the stairs. Where the width
stairways and routes through bars, restaurants
of the stairway is 1.2m or greater, handrails
and entertainment areas should be unobstructed
should be provided on both sides.
to ensure that the full width of the route is
available at all times. • Any escape routes (corridors, stairs and landings)
which have no natural light should have
• Doors or gates from stairways and any door
permanent lighting or be operated by a
across escape routes should be easy to open
movement sensor (not press time switches).
from the inside at all times without the use
Movement sensors should operate immediately
of a key e.g. by push bar mechanisms.
when the area is accessed.
• All emergency stairways should discharge
directly to open air at ground level, not
through another building or room.
Fire warning
• A competent company should be contracted
• A fire alarm system to a recognised standard
to fully service the fire alarm system on an
annual basis and conduct routine inspections
and appropriate for the size of and the type of
venue should be provided. This should include: every six months. The details of which should 31
be recorded in the Maintenance Log Book.
– Fire call points adjacent to each storey exit
on each floor level and fire exits to the • The fire alarm system should be tested on a
outside. Furthermore, fire call points should regular basis to ensure it is operating correctly
be provided so that customers and staff and details of any corrective action should
do not have to travel more than 30m to be recorded together with the test results in
activate the alarm the Maintenance Log Book. A separate fire call
point should be used on each test.
– Sounders of a common type capable
of achieving an audibility level that is at • At least two evacuation drills should be carried
least 5db above the ambient noise of the out each year and details recorded in the
venue. The fire alarm system should be Maintenance Log Book.
tested during a performance and if
necessary, additional fire alarm sounders Fire fighting equipment
should be provided to ensure that this level
of audibility is achieved • Fire blankets in containers should be provided
in the stage areas and in dressing rooms.
– A zoned panel in a location (usually
reception) so that it can be monitored by • Dry powder extinguishers should be provided
staff at all times throughout the disco/entertainment area,
including the backstage areas.
– Standby battery backup facility and charger.
• Extinguishers should be attached to the wall,
• To ensure that the fire alarm can be heard, adjacent to storey exits, with the handle
the sound system in the disco/entertainment or other carrying device of the extinguisher
area should be linked to the fire alarm system approximately 1m from the floor.
in such a way that the sound system switches
off, or is silenced, when the fire alarm is activated. • All fire fighting equipment should be serviced
according to the manufacturer’s instructions.
• Suitable automatic fire detection (AFD) linked If instructions are not available then equipment
to the fire alarm system in such a way that the should be serviced at least annually. The results
activation of any fire detector will automatically of the service and any corrective action taken
sound the fire alarm. The smoke alarms should should be recorded in the Maintenance Log Book.
be centrally mounted at ceiling level and
should be provided throughout the area. Emergency lighting
• All smoke detectors should be maintained Exit doors should be illuminated by self-contained,
in accordance with the manufacturer’s emergency lighting units that are constantly trickle-
instructions. charged by the main’s electrical supply, and placed
above the doors.
• All escape routes to emergency exits should • All stairways should be separated from the
be identified using pictogram signs, throughout remainder of the building with materials
32 the length of the route. Signs should include providing at least 30 minutes fire resistance.
directional arrows where appropriate, and be
placed in clearly visible positions. • All doors to stairways should provide at least
30 minutes fire resistance, be self-closing
• All final exit doors except the main entrance and effectively smoke stopping.
should be marked with a sign stating “Exit”
which is permanently illuminated to indicate • Rooms opening directly into any stairway
that it is an emergency exit. The sign should enclosure should provide 30 minutes fire
be positioned directly above the exit or resistance, be self-closing and smoke stopping.
adjacent to it. • All doors from basements to stairways should
provide at least 60 minutes fire resistance, be
Risk rooms self-closing and effectively smoke stopping.
• Notices stating “No Smoking” should be • Doors to stairways should only be held open
provided throughout the stage areas and with self-closing smoke stopping doors linked
dressing rooms and back-of-house areas. to the fire alarm. The doors should close
immediately upon the activation of any
• Fire doors which are self-closing and offer fire alarm call point or automatic fire
60 minutes fire resistance should be provided detection device.
on dressing rooms and storage rooms.
• Carpet, textured wallpaper, polyurethane tiles • Where enclosed corridors exceed 30m in length,
the corridors should be sub-divided by self-
and fabrics should be avoided in disco/ closing smoke stopping doors and partitions
entertainment areas unless they are either to reduce the spread of smoke and to prevent
inherently fire retardant, or are treated to the entire route becoming unusable. The
make them so. partitions should be installed from the floor
• Any upholstered furniture within the disco/
to the true ceiling of the building e.g. where
suspended or false ceilings are fitted, the
entertainment area should be fire retardant
or non-flammable. partitions should extend through the void
above the ceiling to the structural ceiling above.
• A certificate should be obtained to certify
that the furniture materials are inherently • All pipes, holes or ducting passing through
fire retardant, or have been treated to compartments and/or fire resisting walls, floors
make them so. and ceilings should be sealed with fire resisting
materials which provide a minimum of 30
minutes fire resistance.
Written policy
There should be a written policy detailing the
procedure to be followed for the assistance and
evacuation of persons with reduced mobility and
those who require additional assistance in the
event of an emergency.
External cladding The policy should include:
Buildings with external cladding attached to the −− Types of escape arrangements and the
exterior of the building should be fire resistant and procedures staff should follow
comply with local fire safety standards. Certification
of the materials used should be sought from the −− Egress plan
building management or cladding manufacturer to −− Refuge areas
identify the fire resistance of the material. −− Staff training
For new buildings with external cladding in the −− Practical solutions identified
design or when retro-fitting external cladding, −− Any other information pertinent to assist
specialist advice should be sought and certification with the evacuation of the premises.
of the materials used provided to confirm the fire
resistance of the material. Details of where the customers are located
should be retained so that staff can act promptly
and emergency services can be informed of the
Persons with reduced mobility arrangements in place in an emergency.
As part of the regular staff training programme,
Persons with reduced mobility or those who require staff should also receive instruction in the
additional assistance in an emergency include procedures and the use of any specialist
for example, people with disabilities, people with equipment provided for the purpose.
special requirements, people with learning or
BEDROOM
BEDROOM BEDROOM
make their escape. Where this is not possible, the
escape is said to be a ‘dead-end’ corridor.
DEAD END
The maximum length of a dead-end corridor within
a building should be 10m. The 10m is measured
from the customer room to a place where there
DEAD END
BEDROOM
STAIR
are suitable alternative escape routes available, or B
STAIR
BEDROOM
doors in dead-end corridors, should be smoke • Control panel with battery backup
stopping. This can be achieved by fitting smoke • Sounders.
seals to the doors. Where fire-resisting doors are The fire warning system may also include:
required, these should be fire resisting as well as
smoke stopping. • Automatic fire detection
• Door held open with magnetic release devices
Door restraining devices and magnetic release • A method to control ventilation systems
Where doors are required to protect or separate • Other devices to assist people with
reduced mobility.
areas in order to contain an outbreak of fire, they
need to be kept closed at all times. However, in
order for a building to work properly, it is often Manual fire alarm call points
impractical to leave doors in the closed position. Manual fire alarm call points are often called ‘break-
Magnetic release devices are commonly used glass points’ and are a means of activating the fire
to keep these doors in the open position. The alarm. All automatic fire alarms should have manual
operation of the fire alarm should release such fire alarm call points. The most common being a box
devices allowing them to close immediately on on a wall that is normally red in colour with a ‘break-
the activation of a call point or other detector. glass’ or polycarbonate front plate. They should be
This release should always occur on stage one of located at exit routes, corridors, floor landings of
any staged alarm system. Cabin hooks, wedges and staircases, adjacent to risk areas and at all exits.
other devices that do not release on activation of A person should not have to travel more than
the fire alarm system should not be used. 30m from any position within the property in order
Doors should be tested regularly to ensure they to sound the alarm. Individuals raising the alarm
shut correctly against the seals and to avoid door should be able to do so whilst making an exit from
distortion. the building and should not have to go further
into a building to raise an alarm.
Domestic type smoke alarms in customer Emergency lighting should be designed to operate
accommodation (except in a Type 1 building) on the failure of local lighting circuits and not just
generally can only ever be considered as a temporary on total electrical mains failure in the event that
measure until automatic fire detection linked local lighting circuits are damaged by a fire.
40 to the fire alarm system is provided, as they will
only sound an alarm locally and not throughout Generators are often used to provide back-up power
the property. to some lighting units in the event of a failure of
the electrical mains supply. Generators are not
suitable to provide power for emergency lighting
Sprinklers (unless they operate on mains power failure to any
Sprinkler systems are often provided in accommodation one local circuit) as they do not usually operate
and can be a total system provided everywhere in unless there is a total mains failure.
the building, or partial, in only some parts of the
Emergency lighting should be tested monthly and
building. An annual examination of the sprinkler
be checked by a competent engineer annually.
system should be carried out by a competent
The results of all tests should be recorded in the
engineer. A certificate confirming the worthiness
Maintenance Log Book.
of the system should be obtained.
Where sprinkler systems are provided, activation Assembly points
of a sprinkler will often activate the fire warning
system in the same way as electronic devices. Assembly points should be in designated areas
Sprinklers do not provide a satisfactory replacement located away from the building where people would
for automatic fire detection in the form of smoke or go to in the event of an evacuation. The assembly
thermal (heat) detectors. This is because sprinklers point should be in a safe location and not in an
do not activate until the temperature in the building area that may cause obstruction to attending
has reached quite a high level, whereas automatic emergency services or cause exposure to other
fire detectors, particularly smoke alarms, activate risks. The designated assembly point(s) should be
very quickly. clearly marked on the emergency procedure notices
contained on the back of the customer room doors,
apartment entrances and public areas.
Emergency lighting
Emergency lighting should be provided throughout Evacuation procedures and drills
the building. This should ensure adequate
illumination, if the mains electrical supply should The purpose of an evacuation drill is to ensure that
fail for any reason. The provision of satisfactory all staff are trained in the role they will play if a
emergency lighting can usually be achieved by using fire or incident should occur and to ensure that
self-contained lighting units, constantly trickle- escape routes are tested in accordance with the
charged by the main’s electrical supply. These may evacuation plan.
be self-contained units, recognisable by a coloured A practical evacuation drill should be carried out
indicator light on the unit or units, incorporated at least once a year for both day and night staff,
within the normal artificial lighting system, that simulating conditions in which one or more escape
are powered by a reliable secondary power supply. routes from the building are obstructed. During
The constant trickle charging will ensure that the these drills, a member of staff should operate the
batteries that provide power to the lighting units in fire alarm and thereafter the fire routine should be
the event of a failure of the mains electrical supply, rehearsed as fully as circumstances allow. Advance
are fully charged and ready for use. notice should be given of the date and the time of
the drills so that customers are fully informed.
– General fire precautions, safety practices – Occasional workers and others who work
and fire prevention. on the property outside normal hours,
such as cleaners and bar staff should be
• Specific members of staff should have similarly instructed.
documented fire procedures covering their
duties. These staff will include: – If staff are employed whose knowledge
of the national language is limited, the
– Managers of departments training should be given in a manner
– Kitchen staff which they can understand.
– Engineering and maintenance staff • All training and instruction should be recorded
in the Maintenance Log Book. The following are
– Security staff examples of what should be recorded:
– Receptionists – Date of the instruction or exercise
– Bar and waiting staff. – Duration
• Staff training should be carried out at least – Name of the person giving the instruction
twice per year for day staff and every
three months for night staff. – Names of the persons receiving
the instruction
• The training should be based upon the
– The nature of the instruction,
written fire procedures as well as general
fire preventative measures specific to the training or drill/exercise.
staff being trained.
The Maintenance Log Book should be retained Shops are frequently found within hotels. These
44 for a minimum period of three years. It contains can vary from a small gift shop in the reception
important information and should be kept in a safe area to what can be considered a shopping centre
place, but be available for inspection by the fire or mall. Shops often contain large quantities of
brigade, insurance assessors, local authorities highly combustible materials.
and travel providers upon request.
An appropriate way to reduce the risk presented
by shops, is to provide fire resisting construction,
Combustible materials including self-closing doors between the shops
and the remainder of the hotel. Smoke alarms linked
to the property fire alarm system should
The fabric and furnishings used in the property be provided to ensure that an early warning is
are materials that will burn and are therefore given in the event of a fire in the shop.
referred to as combustible materials. There
are various ways that you can reduce the risks
caused by materials and substances which burn, Kitchen
for example:
• Ensure combustible items are stored properly Accumulated grease on filters and within the cooker
and are separate from potential ignition sources hood and the vent shaft is a major cause of kitchen
such as boilers, electrical and gas appliances. fires. De-greasing reduces this risk and should be
regularly carried out. De-greasing should take place
• Reduce the amount of combustible materials at least once a month.
such as paper and plastics. Keep spare items
in store rooms or storage areas where the Fire blankets are an essential part of the fire fighting
public are not allowed access. equipment within a kitchen. Ideally fire blankets
should be located in a position where they are easily
Ensure staff are aware of potential fire hazards accessible for use on deep fat fryers.
and have a policy in place to escalate issues
identified.
Daily: carry out a visual inspection to ensure that Annually: all emergency lighting units should
red illumination lamps are lit inside each fitting. be serviced annually by a competent person and
details of any corrective action taken should be
All faults should be recorded. recorded.
45
Signature
Action taken to
record fault
If no – details of
fault identified
Satisfactory
yes/no
Inspected/
tested by
Location or
number
Date
46
Signature
Details of corrective action taken to
rectify issues reported with the drill
Issues reported
with the drill
Time taken to
evacuate the
property
Details of the
carried out
drill being
carried out
Date drill
Weekly: ensure that all fire extinguishers, hoses Annually: ensure that equipment is serviced on
and blankets are in their allocated position, an annual basis by a competent person. All faults
unobstructed and available for use. All faults together with details of any corrective action taken
together with details of any corrective action taken should be recorded.
should be recorded. 47
Signature
Date fault
corrected
corrected
yes/no
Fault
to correct fault
Action taken
details of fault
identified
If no –
Satisfactory
yes/no
Inspected/
tested by
Location
or no.
Date
Means of escape
Daily: carry out a visual inspection of any non- Twice annually: smoke and heat detectors should
hard-wired smoke detectors to check their position. be vacuumed to remove dust from the sensors.
Weekly: ensure that the smoke and heat detectors Annually: if domestic smoke and heat detectors
are checked and tested. All faults, together with are utilised, all batteries should be changed on a 49
details of any corrective action taken should common date each year.
be recorded.
Signature
Date fault
corrected
corrected
yes/no
Fault
to correct the issue
Action taken
details of issue
identified
If no –
Satisfactory
yes/no
Inspected/
tested by
Location
or no.
Date
Training
50
• Action to take upon hearing the alarm
• Action to take upon discovery of a fire.
signature
Trainer’s
Attendee’s
signature
Details of training course content
Names of attendees
receiving training
Department
Date of training
Date of test Time of test Location of staff Activated Location of call point If no – actions taken to rectify fault Signature
yes/no activated
TWO: FIRE SAFETY
51
SECTION THREE
The Food Hygiene and Safety section of this technical guide has 53
been provided to help tourism accommodation providers and other
associated suppliers identify the most important food hygiene and
safety measures and procedures that should be maintained in all food
outlets and kitchens in tourism accommodation. It is anticipated
that the measures contained within this technical guide will be
achievable and will provide a basis on which to develop a more
comprehensive programme.
Accommodation providers whose food safety provisions meet those
set out in this section may be considered to have reasonable food
safety systems. However, those who cannot demonstrate this should
seek advice from a food hygiene specialist and wherever possible,
upgrade their facilities and processes.
Any person using this technical guide should seek advice from a
competent food hygiene and safety specialist on any area which
is not fully understood.
• The role of the accommodation owner and • Staff who have an infected wound, skin
manager in regularly confirming those food condition or jaundice must seek medical
hygiene practices are in place and operational, advice prior to being permitted to enter
should be documented. any food handling areas.
• The property should have a written plan of • A designated area away from the food
action to be followed in the event of any illness preparation sites should be provided for
occurring in which there is a possibility of food staff to change into working clothes from
involvement. The plan should include up to date their outside clothes. This area should be kept
contact numbers for relevant persons and ideally clean and tidy. Staff changing areas should be
should be approved by the local public health clean and sanitary with full facilities available
authorities or other officials responsible for for hand washing.
such investigations.
• There should be designated staff toilets,
which should be kept clean.
Staff management procedures • Hand wash basins should be provided and
supplied with hot and cold water, soap
(preferably antibacterial) and disposable paper
Food handling staff are defined as those who are
towels or hot air hand drying facilities.
involved in the storage, preparation, processing
or serving of food. They must have adequate
training and maintain the highest standards of
• Toilet areas must not open directly into
food handling areas.
personal hygiene. The person or people responsible
for developing and maintaining the food safety • There should be a suitable and sufficient supply
of first aid equipment including blue or brightly
management procedures, based on the principles
coloured waterproof plasters available for use
of HACCP, should have received the appropriate
by food handlers in an accessible location.
training to enable them to do this.
• Staff may bring bacteria and viruses that • Staff who do not work in the kitchen and
other food areas should not be permitted to
can cause food poisoning into the food area
use these areas as a gathering place, or as a
therefore it is essential that managers are
through route to other parts of the hotel.
aware of any such illness so that appropriate
action can be taken.
The provision of good staff facilities will indicate • Sufficient wash hand basins should be
to staff the standards expected by the management accessible in food areas that are separate
and will encourage staff to maintain those from food preparation sinks. They should
standards. It should be remembered that it is the be labelled “For Hand Wash Only” or similar,
staff that look after the customers and as such, in a language understood by staff.
they should maintain an exceptional standard
of personal hygiene. • Hand wash basins should be supplied with
hot and cold water, soap (preferably
Effective hand washing is extremely important antibacterial) and disposable paper towels or
to help prevent harmful bacteria from spreading hot air hand drying facilities at all times.
from people’s hands to food, work surfaces,
equipment etc.
• All food handling staff should be provided • Ice making machines should be connected
with, and should wear, clean washable correctly to a potable water supply.
protective over-clothing as a uniform in the
food premises. All personal belongings and • Ice machines should be cleaned and disinfected
outdoor clothing should be stored separately, internally on a weekly basis using food grade
away from food areas. chemicals supplied with safety datasheets.
• Long hair should be tied back and a • Particular attention should be paid to cleaning 59
suitable head covering should be worn. any slime/mould on both sides of ice dispense
flaps and the chute.
• Nails should be kept short, clean and
• Clean metal or plastic ice scoops or shovels
free from polish.
should be used for dispensing ice. Breakable
• False nails must not be worn. items such as glasses or ceramic cups should
not be used.
• Wrist watches and, with the exception
of a wedding band, jewellery (including • Bottles or any other containers should not
exposed body piercing) must not be worn be stored inside the ice making equipment.
in any food preparation area.
• Regular in-house tests of the water and ice
• Staff must not smoke or spit in any quality should be conducted and the results
food preparation area. together with any corrective action taken,
should be recorded and the results available
• Staff should not eat in any food for inspection.
preparation area.
• All cuts, wounds and septic conditions should • Ice should be stored in a clean and hygienic
condition and kept free from contamination.
be covered with blue (or suitably coloured)
waterproof plasters. Where the condition • In all areas of food preparation, a constant
presents a risk of contamination, a waterproof supply of hot and cold running water should
glove or finger cover should be worn. be available at all times.
• Visitors should be provided with protective • The temperature of hot water should exceed
clothing and observe all hygienic procedures. 50°C (122°F) at all taps when run for
approximately one minute.
Hazards from water and ice include:
Water and ice
• Growth of pathogenic bacteria, slime,
moulds, algae etc.
The inherent safety of water used in food
production is critical. Water used for food
preparation, cleaning and for the production
• Bacterial contamination of food
Food temperatures
60
FOOD ITEMS
All other
Process Frozen Chilled Cooked high risk foods
foods foods foods e.g. egg derived
products such as
mayonnaise
Food delivery -15°C (5°F) 8°C (46°F) 8°C (46°F) or below 8°C (46°F)
or below or below or or below
63°C (145°F) or above
8°C (46°F)
Defrosting N/A N/A N/A
or below
8°C (46°F)
Cooling N/A N/A N/A
or below
75°C (167°F)
Reheating N/A N/A N/A
or above
63°C (145°F)
Hot holding N/A N/A N/A
or above
• Staff should be trained to manage stock • The capacity of all chilled storage should
requirements and the process should be be sufficient for the business and the units
monitored by the management of the property. should not be overfilled.
Hazards during storage include: • The lids and doors of refrigerators and
freezers should be fitted with effective seals.
−− Dry goods may become damp and encourage
microbial growth • Keep raw and ready to eat foods separate,
−− Microbial growth due to poor preferably in separate refrigerator or
storage temperatures freezer units.
−− Product quality is reduced by prolonged/
unsatisfactory storage
• If separate units are not available:
– Store raw and cooked/ready to eat
−− Physical contamination by rodents, foods on separate shelves
insects or birds
−− Chemical contamination including taints. – Raw food shelves should be clearly
marked and always located below
ready to eat/cooked food shelves.
• All frozen and refrigerated foods should be Hazards in cold storage include:
stored in clean, food-grade containers and
−− Growth of food poisoning bacteria and their
covered as appropriate, to prevent cross
toxins in high-risk foods
contamination and preserve the quality of
the foods and to avoid freezer burn or other −− Cross contamination of high-risk foods with
damage. food poisoning bacteria from raw foods
−− Physical contamination from poorly
• Food should be checked to ensure that
maintained equipment and foreign bodies
65
the quality is maintained and stock is
effectively rotated. −− Deterioration in product quality/food being
held beyond indicated shelf life
• “Produced by” (name) and “Use by” labels
−− Deterioration in product quality due to
should be used for prepared foods and for
thawing and refreezing.
when original labels no longer exist. All
‘out of date’ foods must be discarded.
Defrosting
• Food must not be stored on the floor,
including in boxes.
It is important that frozen foods such as poultry,
• Storage containers must be kept clean and dry. meat products and large bulk items are defrosted
thoroughly before cooking. If these products are
• Doors and lids must be opened for as short
cooked from a frozen state then there is a major risk
a time as possible.
that the heat will not penetrate into the centre of
• Refrigerators must be capable of maintaining the product and therefore food poisoning would be
food temperatures between 0°C (32°F) likely to occur.
and 8°C (46°F).
• As defrosting times vary with different foods
• Frozen products should be stored at it is important to identify the foods that need
-18°C (0°F) or below. defrosting against the foods that can be
cooked from a frozen state.
• Defrosted food must not be refrozen.
• The food temperatures should be monitored and •
Allow sufficient time and plan to defrost
in advance of usage.
recorded at least twice daily. Where food is not
at the correct temperature, corrective action • There should be a documented defrosting
should be taken and the details of the actions procedure, which includes:
taken recorded. The records should be available – Provision for the protection of food
for inspection. from contamination
• Equipment should be operated according – Ensuring that food or thawed liquids do
to the manufacturer’s instructions. The not contaminate food preparation areas
recommended temperatures in the instructions or other food
should be closely followed. – A temperature monitoring process
• Staff should be instructed in the proper to ensure that the centre of the food
is defrosted
use of the equipment.
– The temperature of the foods does not
• There should be a written procedure to be
exceed 8°C (46°F)
implemented in the event of a breakdown
or malfunction of a refrigerator or freezer; – The time and date food was removed
this should include the procedure for the from the freezer
safe storage, use or disposal of the food. – The time, date and temperature of food
when defrosted.
• All high risk foods during preparation should • Where practical, different coloured chopping
be kept free from the risk of contamination boards, knives and equipment for raw and ready
and kept at a safe temperature. to eat foods should be used in order to prevent
cross contamination between food production
• Care should be taken to ensure that allergenic sections. The following type of colour coding
ingredients do not contaminate foods that are system could be used:
free from such ingredients.
67
• All vegetables should be thoroughly washed
Colour of boards Type of food
before preparation.
and/or knives
• All salad and fruit consumed without cooking White Dairy/bread
should be washed in potable water before use.
Red Raw meat
• Thorough cleaning with the wash, rinse and
Green Salad/fruit
sanitise system should be undertaken between
raw and cooked processes. It is essential that Yellow High risk foods
work surfaces and equipment are thoroughly
cleaned and disinfected after use. Brown Vegetables
Blue Fish
• In order to avoid cross contamination, cleaning
cloths used on work surfaces or equipment that
have been in contact with raw food should be Note: If colour coded chopping boards, knives and
colour coded and never used on ‘ready to eat’ equipment are used then signage should be clearly
work surfaces and equipment. displayed in the food rooms reminding staff of the
colour coding requirements.
• Cross contamination procedures should be
in place to protect food whilst it is being
handled. Care should be taken to keep raw
meat and poultry products separate from
ready to eat products.
Advance preparation of food should be avoided and The cooking stage of production can be considered
should not exceed 24 hours between preparation one of the most critical and it is vitally important
and consumption. that the correct temperature is reached, not only
to stop any bacteria multiplying but also to ensure
68 • Rapid cooling procedures should be followed that the food is made palatable by the cooking
for all advance prepared foods – see Cooling process. It should be noted that products that
section. contain processed meats e.g. beef burgers and
• Raw eggs should not be used in any uncooked sausages should be cooked thoroughly and should
not be served rare. Wherever cooking occurs,
food products e.g. mayonnaise, tiramisu.
whether in the main kitchen, satellite kitchens or
• Where possible, uncooked unpasteurised eggs barbecues, the process to follow is the same.
should not be used in sauces, sweets etc.
Dishes containing pasteurised egg should be • Preheat all ovens before placing food in them
kept below 8°C (46°F) or above 63°C (145°F). to ensure temperatures are achieved rapidly
and never use a bain-marie to heat or cook food.
• Cooked rice should either be served hot
without delay or cooled rapidly and kept • Ensure all defrosted items are completely
below 8°C (46°F). thawed before cooking.
• Where food is refrigerated, it should be • All hot foods must be cooked to a minimum
labelled with date of production and used centre temperature of 75°C (167°F). The
within 48 hours. Leftovers should be discarded temperature should be monitored using a
after this time. sanitised probe thermometer inserted into the
thickest part of the food and recorded routinely.
Hazards during food preparation include: In some instances it may be necessary to
−− Contamination by food poisoning bacteria cook the food products for longer than the
and toxins manufacturer’s recommendations in order
to ensure the core temperature of 75°C
−− Physical contamination by foreign bodies (167°F) is reached.
−− Cross contamination of high-risk foods
from raw food (including vegetables) • Burgers must be thoroughly cooked. Checks
should be made to ensure the centre of the
−− Bacterial growth in foods held at burger is not pink and that the juices are clear.
ambient temperatures
−− Allergenic ingredient cross contamination. • The food temperature should be monitored
and recorded on a regular basis and records
should be available for inspection.
−− Food if cooked too rapidly, may still be cold • There should be a documented cooling 69
or frozen at centre allowing survival procedure.
of bacteria
• Cooked food items not intended for immediate
−− Physical contamination with foreign bodies service, or to be served cold, should:
−− Post process contamination by food −− Be cooled to less than 8°C (46°F) as quickly
poisoning bacteria as possible (within four hours)
−− Allergenic ingredient cross contamination. −− Be kept refrigerated.
• Where available, blast chillers should be used −− Growth of any surviving food poisoning
bacteria or their spores
or, where unavailable, areas suitable for the
cooling of food should be designated. They −− Production of toxins by bacteria
should be clean, insect proof and in good
−− Cross contamination
repair. A fan assisted refrigerated unit which
is designated only for food cooling (no food −− Contamination by food poisoning bacteria
storage should be allowed) may be used. −− Physical contamination by foreign bodies
such as flies, chemicals etc.
• Food should be placed in a cool area and
cooled rapidly so it can be safely placed into −− Allergenic food cross contamination.
a refrigerator within one and a half hours of
cooking. Sauces and ‘wet’ foods can be cooled
quickly using an ice bath.
• Ensure condensation does not occur
and contaminate other products.
• Food should be kept covered during cooling.
• Once the cooling cycle is complete, the product
should be maintained at the appropriate
temperature.
• When using microwaves for reheating, ensure • Equipment used to hold and/or display hot
food is hot throughout with no cold spots. food should be capable of maintaining the
food temperature at 63°C (145°F) or above
• The food temperature should be monitored throughout the time the food is held. Ensure
and recorded and records should be available bain-maries and hot buffet counters are
for inspection. switched on well before use.
Hazards during reheating include: • Only food heated thoroughly to above 75°C
(167°F) should be placed in a hot holding
−− Survival of food poisoning bacteria and
cabinet, for example a bain-marie.
toxins
−− Physical contamination with foreign bodies • Food for hot serving should be kept at
63°C (145°F) or above. Hot food should
−− Multiplication of any food poisoning be removed from display after two hours
bacteria, if not heated up to adequate and should be discarded.
temperatures
−− Food deterioration with prolonged heating. • All hot and cold food displayed should be
protected from the risk of contamination
by ensuring that food is kept covered with
appropriate food covers or by the use of
sneeze guards.
• Clear signage should be provided to advise • External containers should be kept clean at
diners to speak to a member of staff if they have all times. A sufficient number of containers
a food allergy or intolerance should be provided.
• Staff should be trained regarding allergen • Refuse areas should be clean and in a good
awareness and should be briefed on what to state of repair.
do when dealing with a customer enquiry
• All waste should be stored in containers that
• Where diners advise that they have food are pest proof and protected to prevent the
allergies or intolerance, the chefs should be entry of flies.
informed so that cooked to order food can be
suitably prepared. • Waste areas should be pest proof and
checked regularly.
Hazards from waste and refuse include:
−− Food waste and debris will attract pests
−− Paper and packaging provide harbourage
for pests
−− Decomposing waste causes ‘off’ odours.
• Food equipment should be kept clean. Cleaning is the process used for removing grease,
dirt and visible soiling. Disinfection is a further stage
• All equipment and utensils should be of the cleaning process, using suitable chemicals
washed in hot water with appropriate food to reduce the risk of food being contaminated by
74 safe detergent. harmful bacteria. Cleanliness is a foundation for a
• Equipment should be designed to enable well organised food area. By maintaining a clean
and tidy food premises, the controls will be easier to
easy and thorough cleaning to prevent the
build-up of food particles that may contain carry out. It is important to understand the correct
harmful bacteria or attract pests. methods of cleaning, the correct chemicals to use
and ensure that staff are trained in the correct
• Where practical, the equipment should method of cleaning.
be moveable to allow cleaning of the
surface underneath. • There should be a written cleaning programme
with frequencies, specified materials to be used
• All equipment should be maintained in and any specific cleaning instructions.
good condition and full working order.
• All chemicals used should be designed for use
• Maintenance and repairs should not be in food premises.
carried out in areas whilst food is being
prepared or displayed. The area should be • Cleaning materials and chemicals should be
thoroughly cleaned after any maintenance clearly labelled and stored in a separate area
or repairs have been carried out. away from food to prevent contamination.
• All fittings should be in a good state of • All cleaning equipment should be kept clean
repair and kept clean. and in good condition.
• Work surfaces should be smooth, impervious, • Chemicals should not be decanted from
durable, suitable for their intended use and original containers.
kept clean.
• Only approved chemicals should be used
• Ensure any dishwashers are operating to correct at correct dilutions.
temperatures (as per the manufacturer’s
instructions) and each day, check their supply • Bleach and other ‘non food safe’ chemicals
must not be used or stored in food areas
of detergent, salt and rinse aid. Dishwasher rinse to avoid contamination risks.
cycles should ideally run at 82°C to ensure
disinfection of crockery and utensils. • Deep cleaning of high levels, extractor filters
and canopies should be carried out on a
regular basis.
Can be utilised by accommodation providers to audit the food suppliers in their food chain. If used, a copy
of the completed audit and the subsequent recommendations issued to the suppliers concerned, should be
retained on file and be available for inspection by the travel providers upon request.
Company Name
Manager name
76 Address of the property
Telephone number
Description of activities carried out at the above address
Food types supplied
Person responsible for food safety
Position in the organisation
Date completed
Questions Yes No
1 Is there a documented food safety policy?
2 Do they operate a hazard analysis scheme?
3 Do they evaluate their suppliers?
4 Do they have a documented product recall procedure?
5 Do they have a formal complaint procedure?
6 Do they provide food-handling training for staff on induction?
7 Are staff trained in food hygiene within three months of commencing employment?
8 Are internal audits conducted to verify that food safety and hygiene standards are being maintained?
9 Are written reports produced of these audits?
10 Have any organisations or customers externally audited the company? If yes, attach copies of audits.
11 Does the company belong to an association which has accredited them?
12 Provide the details of the association and the accreditation they have issued the company.
13 Is a ‘goods in’ control procedure in place?
14 Is there a stock rotation system in place?
15 Are ready to eat products kept separate from raw products?
16 Is the temperature of the storage areas for chilled and frozen products monitored and recorded?
17 Has the company been inspected by a legal enforcement agency in the last 12 months?
Always check and record the temperature of chilled, refrigerated and frozen foods.
Where checks on deliveries show that food or packaging is damaged, infested, contaminated or at too high temperatures, foods should be rejected.
Any rejected food should be logged in the comments section.
Temperatures: chilled/refrigerated foods should not be accepted if the temperature is above 8°C (46°F). Frozen foods should not be accepted if the
temperature is above -15°C ( 5°F ).
77
THREE: FOOD HYGIENE & SAFETY TEMPLATES
Week commencing:
78
Week commencing:
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Use key for defrosting method: Water = W, Microwave = M, Fridge = F, Chilled room = C
The temperature of food should not exceed 8°C (46°F).
The record sheet should be displayed in a prominent location and completed at the time of the check.
At the end of each week, the completed record sheet should be submitted to the property manager for file
and reference.
Week commencing:
80
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Week commencing:
81
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Week commencing:
Restaurant: Verified by:
Lunch
Evening
Tuesday Breakfast
Lunch
Evening
Wednesday Breakfast
Lunch
Evening
Thursday Breakfast
Lunch
Evening
Friday Breakfast
Lunch
Evening
Continued overleaf
Lunch
83
Evening
Sunday Breakfast
Lunch
Evening
Week commencing:
Restaurant: Verified by:
Lunch
Evening
Tuesday Breakfast
Lunch
Evening
Wednesday Breakfast
Lunch
Evening
Thursday Breakfast
Lunch
Evening
Friday Breakfast
Lunch
Evening
Continued overleaf
Lunch
85
Evening
Sunday Breakfast
Lunch
Evening
1. Have you suffered from any of the following? Please provide details continuing on a separate sheet if necessary.
2. Do you suffer from any defect or disability not included in the above? Please give details.
3. How many days have you been off work for illness in the past two years?
4. Are you receiving injections, pills, tablets or medicines from a doctor
(other than contraceptives)?
5. What is your height?
6. What is your weight?
I understand and acknowledge, that should I knowingly make a false statement regarding my medical history, either
in answering the above questions or to any medical examiner, or should I wilfully conceal any material facts, I will,
if engaged, be liable to have my contract terminated. In the event of any health queries, I will consent to my doctor
supplying relevant information to the professional medical advisor.
Signed: Date:
I will report to my manager or supervisor as soon as possible and make myself available for medical
examination, if required, should I suffer any illness involving:
87
1. a) Vomiting
b) Diarrhoea
2. Returning, and before commencing work following an illness or any of the above conditions
4. After returning from holiday during which I suffered from sickness or diarrhoea
5. After returning from holiday during which any member of my party suffered from sickness or diarrhoea
Allergy Immediately, or up Symptoms vary considerably, may include vomiting, The allergen is usually a protein
to 48 hours diarrhoea, bronchitis, rash and migraine
Bacillus Cereus 1-5 hours Vomiting, abdominal pains and some diarrhoea. Cereals, especially rice, dust and soil medical practitioner.
Duration 12-14 hours
Campylobacter 2-5 days Headaches, fever, diarrhoea (often blood stained), Raw poultry, raw milk and sewage con-
persistent colicky abdominal pain and nausea. tamination by birds and small animals
THREE: FOOD HYGIENE & SAFETY
Clostridium 8-22 hours, usually Abdominal pain, fever, diarrhoea. Vomiting is rare. Animal and human excreta, soil, dust,
Perfringens 12-18 hours Duration 12-48 hours insects and raw meat
TEMPLATES
Escherichia Coli 12-24 hours Abdominal pain, diarrhoea, vomiting and fever. Human sewage, water, raw meat
(E-Coli 0157) Duration 1-7 days
Salmonella 6-72 hours usually Abdominal pain, diarrhoea, vomiting and fever. Raw meat, milk, eggs, poultry, carriers,
12-36 hours Duration 1-7 days pets, birds, rodents, terrapins, sewage and
water
Scombrotoxic Ten minutes to two Allergic reaction – tingling and burning around the Where fish have undergone bacterial
Fish Poisoning hours mouth, facial flushing, sweating, nausea, vomiting, decomposition after capture
headache, palpitations, dizziness and possibly a rash –
death likely
Staphylococcus 1-6 hours Abdominal pain, vomiting, prostration and sub normal Human nose, mouth, skin, boils and cuts,
Aureus temperatures raw milk from cows and goats
with mastitis
Vibrio 2-48 hours usually Diarrhoea, vomiting, fever, prostration and sub normal Sewage, polluted water
Parahaemolyticus 12-18 hours temperatures. Duration 6-24 hours
This is not intended to be an authoritative document – further information should be obtained from a
Viruses 24-48 hours Diarrhoea, abdominal pain, fever, nausea and vomiting. Raw foods, especially shellfish such as
Duration 24-48 hours oysters and cockles
Disease Areas normally Incidence in Usual Source of Means of Incubation Most
affected the UK symptoms infection prevention period vulnerable
Cholera Areas of poor Rare Profuse watery Contamination of Scrupulous 2-5 days Very young
sanitation in diarrhoea food and water attention to what and very old
South America, you eat and drink
the Middle East, and personal
where there is
overcrowding and
poor hygiene
Legionnaires Worldwide 100-200 Fever, cough, Infected water Up to Middle aged
disease reported shortness of droplets in the 10-14 days men
TEMPLATES
For the continued success of our business, we rely on all staff being committed to a clean, safe and healthy
environment. Please help us to continue to achieve the high standards expected by staff and customers by
following the 10 point plan.
1. Staff should wear the correct clothing for their job, which should be clean for the start
90 of every shift
2. Regular hand washing with antibacterial soap is essential. Hands should be dried using
paper towels
3. All equipment is to be stored in the correct place and be kept in a clean condition at all times
4. The correct cleaning chemicals should be used for the tasks – if in doubt ask your supervisor
for assistance
9. Any pest sighting should be reported immediately and recorded on a pest-sighting sheet
10. Queries regarding the cleaning schedules should be brought to your supervisor’s
attention immediately
There should be a suitable and sufficient supply of first aid equipment, including waterproof plasters
available for the use by food handlers.
The first aid box should be accessible at all times when the kitchen is in use. It should be located in a
prominent place and not locked away in an office or medical centre.
Listed below are the suggested contents as per the Red Cross first aid manual:
92
10 adhesive dressings
2 triangular badges
6 safety pins
1 pair tweezers
Notes
93
Pool Safety
Introduction
The Pool Safety section of this technical guide has been provided to
assist tourism accommodation providers and their staff identify the safety
measures and procedures that should be in place. It is anticipated that
the measures contained within this technical guide will be achievable
and will provide a basis on which to develop a more comprehensive
pool safety management programme.
Any person using this technical guide should seek advice from a competent
pool safety specialist on any area which is not fully understood.
Whilst the day-to-day management of pool safety There should be clearly documented emergency
may be delegated to another member of staff, procedures. These procedures should include:
the accommodation owner and manager of the
property have overall responsibility for the safe −− The action to be taken by staff in the event
operation of their pool facilities and should monitor of a bodily fluid release such as blood, faeces
the pool safety features of the property to ensure or a vomit incident in the pool or the pool
they are operating correctly. surround
96 −− The action to be taken by staff in the event
They should ensure that staff who are employed to of accidental exposure of staff or customers
manage and maintain a safe pool operation, receive to high concentrations of water treatment
the appropriate training to undertake their role, and chemicals
that there are documented procedures in place that
should be followed for the management of the pool −− The action to be taken by staff in the event
facilities and water quality. of incorrect, insufficient or over-use of
water treatment chemicals
−− The action to be taken by staff in the event
of an accident or injury in or around the pool
or recreational water area
−− Staff should be trained in the emergency
procedures.
The design, size and layout of the pool(s) should The maximum bathing load is the greatest number
be suitable for its intended use. For example, if the of bathers allowed at any one time. This should
property is intended for use as a family unit, be have been determined at the design stage for the
realistic on how many people will use the pool pool. The water turnover rate and treatment plant
and what the activities will be. size are derived from the maximum bathing load.
The pool needs to have the appropriate safety The maximum bathing load takes into account:
measures in place and the water capacity to 97
cope with the volume of persons expected. An • The surface area of water in the pool
overcrowded pool is not only difficult to manage
but can cost money later with the need for extra
• The water depth
chemical use and water demand. • The type of bathing activity the pool is
intended to be used for.
Things to consider include:
As a rough guide, 3m2 of water surface should
• Is the pool suitable for its intended use be allowed per person. More specific details are
e.g. families, young children or adult only? provided in the PWTAG (Pool Water Treatment
Advisory Group) guidelines.
• Is the pool sufficient in size for the intended
bathing load?
• Is the shape of the pool suitable e.g. can you Shallow water
(under 1m)
1 bather per 2.2m2
see all around it or are there hidden areas?
• Is the pool depth suitable for its intended use Standing depth water 1 bather per 2.7m2
or too deep? (1-1.5m)
• Can the pool be easily maintained? Deep water 1 bather per 4m2
• Are there enough steps/ladders for bathers (over 1.5m)
to get in and out easily? Are they securely fixed
and in good condition?
The maximum bathing load for each pool should
• Is the area around the pool as non-slip as be documented.
possible and are grilles, grates and skimmers
in place and well constructed? Note: The bathing load may be reduced or
increased operationally, to take into account the
• Are the materials the pool is built from cleanliness of the pool water and the performance
durable and safe? of the treatment system.
• Are there any features installed e.g. rocks,
bridges, underwater walls and will they affect
the pool use/safety?
Underwater walls, ledges, tunnels etc. are features There is no specific guidance on pool depths,
where a bather could become trapped, disappear however many family pools are now designed to be
from view, or present a diving or collision hazard. at the deepest point between 1.4m-1.6m. In order
to ensure bathers are aware of the depth of the
• If the pool(s) has underwater walls, submerged pool, depth markings should be provided.
rocks or hidden surfaces below the water
surfaces, these should be removed or built up • Depth markings around the pool should be:
98 to be clearly visible at the water’s surface. It
– Present
is not sufficient in these circumstances to
simply place warning signs at the poolside. – Prominent
A large number of trips and slips occur around the Providing customers with information regarding the
pool side, and reasonable steps should be taken to use of the pool and pool areas is crucial. Multi-
reduce the risk of incidents. boards and other prominently displayed signs
should be displayed close to the pool side advising
• The areas adjacent to the pool and the pool customers of the rules they should follow when
surround should be of a surface that is as using the pool facilities.
non-slip as possible to help minimise slips,
trips and falls. • The multi-board signage should include: 99
– The pool opening and closing hours
• There should not be any cracks or broken tiles
around the pool area. Regular visual checks – Children must be supervised at all times
should be made and any cracked, broken or – The emergency action information
missing tiles should be repaired or replaced.
– To shower before entering the pool
• Prominently displayed and accessible rescue
– Whether there is a lifeguard on duty or not
equipment, such as throw lines, reach pole and
flotation aids e.g. life rings should be available – Not to use the pool if you have been ill in
in easy reach of the pool. the last 48 hours.
• There should not be any trip hazards around • Public health information should be displayed
the pool side. If trip hazards are present that to inform customers of the specific public
can not be removed, they should be clearly health requirements including:
highlighted to bring them to the pool – How and where to change and dispose
users’ attention. of children’s nappies
• All pool fixtures and fittings e.g. in-pool lights, – Swimwear must be worn
external lights around the pool, grilles, handrails, – Toddlers and babies are not permitted to
steps, covers, filters must be in place, swim naked and should wear specifically
securely fitted and checked regularly to designed swimming nappies
ensure they are in full working order.
– Refrain from using the pool if you
• There must be adequate means of access and have been ill in the last 48 hours
egress provided in both the shallow and deep
– Report faecal, sickness or other
ends of the pool.
related accidents in or around the pool
• Pool access steps (not ladders) must have – Not to wash toddlers and babies in the pool
their leading edges highlighted.
– Keep open wounds covered with
−− some steps may also benefit from waterproof coverings.
handrails to assist access/egress.
• If diving is prohibited, or where diving is
dangerous, prominently displayed pictorial “No
Diving” signs should be present around the pool.
• If a lifeguard is not provided, prominent and There should be a policy for the use of glassware
permanent signage should be present around around the pool, for example:
the pool to advise the customers that there
is “No Lifeguard on Duty”. • Drinks served around the pool side during the
day should be served in non-glass containers
• If designated lifeguards are provided, they should • If the pool bar and surrounding area are used
be able to swim confidently and should be trained
in lifesaving techniques, CPR and first aid. at night for dining and glassware is used,
100
spillages and glass incidents should be cleared
• Where designated lifeguards are provided, if up immediately and the area checked and
lifeguards and supervisors do not have visual and cleared for shards of glass. Consideration
verbal contact with each other, walkie-talkies should be given to using high quality
or similar devices should be provided. shatterproof non-glass items.
• A telephone should be available close to the Where a swim-up bar is a feature of the pool,
pool side for calling the emergency services. submerged bar stools should be clearly visible,
have their leading edges highlighted, and be
in good condition.
Diving boards and platforms –
Note: If considering building a bar to serve the
separate or segregated areas pool area, it is suggested that it should be built
at least 5m away from the pool.
Diving boards and platforms can be a source of
injuries and accidents if they are not managed or
used correctly and therefore, where possible, diving Poolside furniture
boards and platforms should be removed from the
pool(s). If diving boards and platforms are provided,
the following points should be considered: All poolside furniture such as sunbeds, loungers,
tables, chairs, umbrellas and other ancillary items
• Where possible, diving board and platform should be maintained and regularly inspected to
diving should be in a separate pool ensure they are operating correctly and damaged
items should be removed from use and replaced.
• The diving area should be separated by
a clear buoyed line or similar markers
• The pool should be managed in accordance • The toilet and shower facilities including
with the pool manufacturer’s instructions. In shower heads and shower trays should be
the absence of a manual, there should be a regularly cleaned and sanitised to encourage
written policy on the management of the bathers to use them. A record of the cleaning
pool including cleaning and backwashing, schedule should be retained and made available
water testing guidance for dosing, testing for inspection.
101
and maintenance, together with the actions
to take if the results are outside the desired • If the pool is closed at night, an adequate
method of closure should be implemented
range. The information should be available
e.g. signage, ropes, security patrol etc.
to pool staff at all times for reference.
to supplement the display of the pool’s
• Be realistic about how many people will use opening hours.
the pool and what the activities will be. The
pool needs to have the water capacity to
cope with the volume of persons expected. Pool disinfection
• Consider limiting the number of inflatables
and toys you allow in the pool. These can not Pool water cannot be sterile. Organisms will
only hide people underneath them, but they be present as the bathers and the surrounding
also bring pollutants into the water. environment will always introduce microorganisms
to the water. The aim of good disinfection is to keep
• Staff responsible for the pool operation and
the pool water as safe as possible and avoid harmful
maintenance should be appropriately trained
agents being passed between the bathers. It is not
to perform their role. Training should include
simply a process of adding chemicals to the pool.
maintenance, cleaning, backwashing, water
There are many considerations to take into account
testing, chemical dosing and actions to take
including choosing the correct chemicals, the dosing
if the test results are outside the desired
method, the bathing load and the filtration.
range. Details of the training given to staff
should be recorded and the records made Often the term ‘water balance’ is used, this is where
available for inspection. there is the correct volume of water for the correct
number of bathers and the pH and disinfection
• Regular visual checks should be made of the
of the pool is correct. pH is very important as the
pool and pool surround and any cracked,
effectiveness of the disinfection can be altered and
broken or missing tiles should be repaired
bather comfort can be an issue if the correct pH is
or replaced.
not maintained.
• The pool plant room should be securely
• The pool water should be clear with the
locked at all times.
bottom of the pool visible at all times.
• The pool plant room should be kept clean
• The pool(s) must be regularly cleaned
and organised at all times.
(including the grease line).
• To reduce the risk of concentrated chemicals • Regular visual checks of the pool should be
coming into contact with each other, all
made throughout the day, pre and post opening
concentrated chemicals in use, and in storage,
and whilst the pool is in use.
should be structurally segregated and stored in
accordance with the manufactures instructions
and locked away in the plant room at all times.
• The disinfectant levels of the pool(s) should • Pool disinfection and chemical dosing records
be checked regularly during the day (at least should be retained and be available for
twice per day) using good quality equipment. inspection. The records should be signed by
It is advisable that water tests for pH and the pool maintenance person and include
chlorine are taken from the same point to details of the tests conducted, the date, the
maintain consistency with readings, as values time and the results attained. There should
will differ if water samples are taken from be separate records for each pool clearly
different locations. For outdoor pools or heavily stating the pool name.
used pools it is advisable to carry out a further
102 test at midday to establish whether the levels • It is preferable to utilise a method of slow
of disinfection and pH are satisfactory. It is continual addition of disinfection throughout
advisable to test for: the day and night, instead of a single high
dosage which is expected to last until the
– pH (Phenol Red) next high dosage is applied e.g. where manual
dosing by hand in the evenings is being done.
– Free chlorine (DPD 1) This can be achieved by installing automatic
– Total chlorine (DPD 3). dosing chlorination machines.
Note: Total chlorine - Combined chlorine • A record of the swimming pool chemicals
= Free chlorine. used in the pool should be retained and the
records be made available for inspection.
Suggested values
Coagulation/flocculation
Free chlorine Between
1-2mg/l (ppm)
In installations with sand filters there should be
an adequate use of flocculants.
Combined chlorine Always less than
half the free chlorine • The flocculants should be added in a continuous
reading and never way via dosing pumps prior to the filtration
above 1mg/l (ppm) (never directly into the pool itself as this can
create greater issues). The addition site should
pH Between 7.2-7.6 be such that it allows thorough mixing, ideally
(7.4 is ideal) at least 10 seconds before filtration.
If the bottom of the pool cannot be seen, Due to the potential of entrapment and serious
a swimmer beneath the surface who gets into injury, all outlets and inlets should be covered.
difficulty may not be noticed and may drown. They should be strong and secure and checked
Regular visual checks should be made throughout on a daily basis for signs of damage or vandalism.
the day in order to continually assess the clarity (Ref: EN 1345-1 2011).
of the water.
Outlet and inlet apertures (openings) should
Listed below are possible causes why the clarity not be greater than 8mm. 103
of the pool water could be poor and the possible
solutions to the problems. • Water velocity through outlets should not
exceed 0.5m/s.
Poor water quality, often due to heavy
use and inadequate treatment, making • The free open area of the grille should
the pool cloudy. not exceed 30-40% of the overall size
of the grille.
Pool operators should ensure that the water
has been properly treated and prepared for • There should be two outlets per suction line
the expected number of users. and ideally they should be separated by a
distance of at least 2m and be located
Wind ripple, especially on unprotected preferably 3m from the side walls.
open-air pools.
Water inlets should be in the correct position
Wind ripple can be reduced by planting well ensuring that water is circulated throughout
maintained plants or solid screening. the whole pool and no ‘dead zones’ are created.
Too many swimmers in the water. • They should not stand proud of the wall or floor.
Maximum bather numbers should • They should not exceed 1.5-2m/s flow and
be established. perhaps less where small children are present.
The effect of coloured tiles, which can • Each pool outlet should be free from
darken the bottom of the pool and would significant suction.
make a body less obvious.
• For spa pools and jacuzzis, ensure that
Ideally the tiles should be replaced otherwise nozzles are in place and in good condition.
pool supervision should be encouraged.
• Emergency shut off should be possible.
A documented procedure on how to do
this must be written and available for use.
Pool filtration
Filtration facts – did you know?
• The filters should be technically inspected Medium rate filters (10-25m/h) are suggested
at least once per year and preferably prior for all commercial pools as they work better
to the seasonal opening of the property. on fluctuating bathing loads.
• The filters should be backwashed regularly,
at least once per week or more frequently High rate filters (25-50m/h) do not handle very
if the bather load is high and in accordance small particles well and especially contaminants
with the manufacturer’s instructions. It is such as Cryptosporidium.
preferable to carry out the backwashing
operation at the end of the day.
Bag/cartridge filter devices tend to be effective
• Records of when backwashing is completed only in smaller pools. For large pools, several
should also be maintained. in-line filter vessels may be required.
For salt water pools, the pool safety guidance is the Spa pools and jacuzzis may have to be tested
same, however special consideration is required for more regularly and it may be necessary to empty
pool disinfection. the spa pool on a daily basis, especially if there is
heavy and continued use.
• A salt pool will need regular cleaning,
maintenance and treatment. • They should have warning notices clearly
displayed in close proximity to advise
• Water treatment should be managed in customers of the following: 105
accordance with the manufacturers’ instruction.
It is important to note that salt does not destroy – Maximum time limits for use
bacteria, so salt water pools may require more – Advice against use by pregnant women
chemical treatment than a normal pool. and those with high blood pressure,
• Water in a salt pool evaporates, but it leaves heart conditions etc.
behind the salt in the remaining water. If the – The minimum age for use and any
pool is topped up with more salt water, the requirements for parental supervision
concentration of salt in the water will increase.
– The emergency action information which
• The salt concentration within the pool should should include emergency shut off
be monitored and effectively managed. This
– Temperature of the water, if heated.
may mean that the pool must be replenished
with fresh water (not salt water) to prevent the • Young children should not be permitted to use
concentration of salt within the water increasing the spa pool, hot tubs or Jacuzzis and older
beyond acceptable levels. children should be supervised.
AT LEAST 3M
HEALTH & SAFETY: TECHNICAL GUIDE
FOUR: POOL SAFETY CHILDREN’S POOLS ADULT AT LEAST 3M CHILDREN'S
POOL POOL
BARRIER
ADULT
no gaps greater thanAT LEAST 3M
10cm. CHILDREN'S ADULT
children’s CHILDREN'S
pool area from the nearest point of the
POOL POOL 107
POOL POOL adult pool.
The barrier should extend sufficiently far around the
children’s pool so that a minimum of 3m distance Any barrier should not be easily climbable (over or
separates any point of exit from the children’s pool through) so typically requires vertical bars which
from the nearest point of the adult pool. extend continuously from the pool floor to a height
of 80cm above the water level with no gaps greater
than 10cm.
AT LEAST 3M
AT LEAST 3M
BARRIER
BARRIER
AT LEAST 3M
ADULT CHILDREN'S
POOL POOL
BARRIER
– The water depth of the landing area 5. Are the materials used for the flume/water slide
suitable e.g. GRP with gel coat?
– Advice to customers to move out of the
landing area immediately upon splashdown 6. Are corners/edges and joints sealed?
– There must be a clear method of keeping 7. Are exit steps located correctly by the
riders apart e.g. advising not to ride until the flume/water slide so bathers do not collide?
current rider has cleared the landing area. 8. Can you control the splash down area?
This could be actioned by the use of a 9. Is there clear safety signage which indicates
traffic light system. age/height restrictions and conditions of use?
Further guidance can be found in the Waterpark
section of this technical guide.
Zero & minimal depth water • Ground level water sprays should be flush with
the floor surface.
play areas
• Any water spray equipment positioned to spray
above ground level should be brightly coloured
Zero and minimal depth water play areas such as to clearly highlight its presence.
spray parks and splash pads are perceived to be
safer than other recreational water areas as they • Water treatment should be the same as for
have minimal or zero depth of water, however they swimming pools, ensuring that a suitable level of
can still potentially present safety issues and should free chlorine is available to provide the correct
be managed in accordance with the manufacturer’s level of disinfection.
109
instruction.
• Where water is misted or fogged, a potable
water source should be used and suitable
• The play surface should be impact absorbent controls implemented to prevent the
to reduce impact injuries should users fall
(Reference EN1177). proliferation of Legionella bacteria – please
see chapter 15 for Legionella guidance.
• The play surface should slope back to the • Where slides are provided for play, they should
drainage grids and water should not pond on
the play surface. descend into a run-out length instead of
dropping onto the play surface.
• Drainage grids should be flush with the floor • Customer safety information signage should
surface and any gaps in drainage grids design
should be less than 8mm. be provided to inform them of the rules of use
of the play facility. Signage should include:
• All play equipment fitted in the play areas −− Opening and closing times of the play
should be installed and maintained in
accordance with the manufactures instructions facility
and should be treated as playground equipment. −− Emergency action information
See chapter 9 Children’s facilities. Detailed −− Children should be supervised at all time
information can be found in EN 1176 (Playground
equipment) and EN 13451 (Swimming pool −− Children should wear suitable swimwear
equipment). −− Babies and toddlers are not permitted to use
the facility naked and should wear specially
• The area must be free from slip and trip hazards. designed swimming nappies
• Play equipment should not present trip hazards. −− Not to use the facility if you have been ill
in the last 48 hours.
Guidelines for faecal and/or In the event that the faecal stool is loose or
unformed there is a possibility of Cryptosporidium
vomit accidents in the pool contamination then the following action must
be taken:
It is important to ensure that any faecal or vomit
accident is identified and action taken quickly to • Clear the pool of bathers immediately
prevent the spread of infection. The first precaution • Thoroughly clean the pool (vacuum and sweep)
is to ensure that any accident is quickly identified and pool surrounds
and the pool cleared immediately.
• Clean strainers and coarse filters
111
Below are some housekeeping good practices
that can help minimise the risk of infection being • Backwash the filter
spread as a result of faecal/vomit accidents in • Chlorinate to 20mg/l (ppm) at pH 7.2-7.5 for
the pool. eight hours
The accommodation management should appoint • Using optimised coagulation, filter for six
a person to take responsibility for implementing turnover cycles (which may mean closing the
the procedures shown below, specifically to pool for a day). This assumes good hydraulics
encourage all staff to maintain vigilance of and filters that have been correctly installed
the pool while in use. and maintained
Hours running
Pump in use
Strainers changed
Inlet and 1
outlet
112 pressures 2
Backwash 1
(mins)
2
Test results Fr Co pH Fr Co pH Fr Co pH Fr Co pH Fr Co pH Fr Co pH Fr Co pH
Analysis of: M Di M Di M Di M Di M Di M Di M Di
Monochloramine 1
Dichloramine 2
Total alkalinity
Calcium hardness
Temperature
Langelier index
Chemical Coagulant
additions
Hypochlorite
O2/acid
Others
Others
Clarity 10 = perfect
0 = very poor
Number of bathers
Notes
113
General Safety
Introduction
The General Safety section of this technical guide has been provided to
assist tourism accommodation providers and other associated suppliers
identify the general safety components that should be provided in
tourism accommodation.
115
It should be noted that local legislation may prevent the implementation
of some of the recommendations made. In such cases, consideration may
be given by travel providers as to the acceptability of the local standards
and whether or not these will provide adequate protection for any
customer that will be accommodated.
Any person using this technical guide should seek advice from a
competent engineer on any area which is not fully understood.
Balconies
• Where there are vertical or horizontal Step-ups that reduce the effective height of a
balcony balustrade to below 80cm may pose a
oversized gaps in balcony balustrades, the
balustrades should be modified to ensure risk to people including small children, as they
that the gaps are less than 10cm. may climb up onto the step-up and could fall
over the balustrade.
• Balconies should be of sound construction
and be sturdy with no rusting of metal or • Balconies constructed entirely of horizontal
rotting wood. Key elements to be aware of rails, provide a series of step-ups, creating
are corrosion at the point where the balcony a ladder effect. The ladder effect should
is fixed to the building, and loose or damaged be removed.
balustrades.
• Where step-ups reduce the effective height
• Some newer or modified balcony balustrades of a balustrade to less than 80cm, the balustrade
incorporate clear glass or perspex panels in should be modified to remove the risk. This
their construction. These panels should be can be achieved by:
checked to ensure they are secure and are
– Increasing the overall height of the
without cracks. Damaged panels should
balustrade so that the distance from the
be replaced.
top of the step-up to the top of the
balustrade is greater than 80cm
Balcony step-ups
– The installation of an inner rail, set in at
The design of some balcony balustrades may least 15cm from the top of the balustrade
incorporate step-ups that reduce the effective on the balcony side. The provision of a rail
height of the balustrades and onto which people, in this position makes it difficult to climb
including small children, could climb. If a balustrade the balustrade and as a result reduces the
incorporates a step-up, the effective height of the risk of the step-up.
• All balcony doors should have handles • Guardrails should be in place around the
both inside and outside, for ease of opening sleeping area of the bunk bed to prevent a
and closure. child from rolling out of bed.
• All glass fittings and doors should be • The mattress should fit snugly into the sleeping
constructed of suitable robust materials area, with no gaps around it. The distance from
and glass fitted securely in balcony door the top of the mattress to the top of the guard
frames and windows. rails should not be less than 10cm.
• As a safety precaution, some windows, due to • Ladders giving access to the beds should be
their location and size, may need to have safety fixed in place and should not move or sway
opening mechanisms to prevent them from when climbed. The ladders should have step
being opened wide. Where this is the case, the treads that are at least 3cm wide and each
restrictor device provided should prevent the step should be at least 20cm apart.
window from opening more than 10cm.
2. Hinged along one side: When this type of • Instruction for use notices should be provided.
bed is opened, the legs supporting the bottom The notices should detail the safe operation
bed, fold automatically into position. When of the beds including:
the upper bed is deployed, the mechanism – How to fold them up and down
supporting the upper bed automatically locks – The need to ensure that bed legs are
into place. secured in place
The preferred type of beds are those that have – The correct use of locking devices.
cabinets or frames without a back, as if a collapse
does occur, there is less chance of persons being • The instructions will vary as they should be
specific to the particular type of bed in use.
trapped on the bed.
• There should be a regular maintenance
procedure in place to ensure that the beds are
Wall beds (also known as Murphy beds)
functioning correctly and that all fixings are
Wall beds, pull down beds, or fold down beds are in place and the beds are suitable for use.
beds that are hinged at either one end, or along one
Note: Unless they are correctly fixed, there is a
side, so that they store vertically against the wall,
danger that the cabinets or frames may come
often inside a cabinet. The mattresses of the beds
away from the walls and collapse onto the beds
are fixed to the bed frames to ensure that they stay
trapping and injuring persons lying on the bed. If
in place. The beds may be single, double, or even
this happens and the cabinet or frame is of the
bunk beds.
type with a back, persons lying on the beds may be
The cabinets that are often used to enclose and trapped and unable to escape.
Recreational facilities including spas, • Facilities such as steam rooms and saunas
gymnasiums, saunas, steam rooms should be checked every half an hour when in
use, to ensure that they are clean and that
and massage and wellness centres any users remain in good health.
All recreational facilities should be installed in • In order to allow users to cool off, a cool shower
or plunge pool should be provided near to the
accordance with the manufacturer’s instructions,
sauna and steam room facilities.
and should be regularly checked, cleaned and
maintained in full working order. • Users of the sauna and steam room facilities
should be encouraged to rest for 30 minutes
• Safety warning signs regarding the use of after using the facility. A designated rest area
the facilities and equipment should be sited should be provided for this purpose.
120 in prominent locations.
• A glazed vision panel should be provided in the
• Instructions for the use of each facility should door(s) of the steam rooms and sauna to allow
be provided. safe access and egress for customers and staff
and ensure that they do not collide with others
• There should be a written policy, which is entering or leaving the sauna.
communicated to staff, detailing the action
to be taken in the event of an emergency for • A handle should be provided on the inside of
the spas, gymnasiums, saunas, steam rooms, the door(s) to the steam room and sauna to
massage and wellness centres. allow customers to exit easily.
• There should be warning notices clearly and • Lighting should be provided in the steam room
prominently displayed to advise customers and sauna to enable users to see the exit door
of the following: and any signs and instructions clearly.
– The maximum time limits for use • The floor and all other surfaces in the steam
– Pregnant women and those with high room and spa should be cleaned and disinfected
blood pressure, heart conditions etc. daily, in accordance with the manufacturer’s
should not use the facilities instructions.
– The temperature of the spa water, sauna • Potable drinking water should be available
and steam room for customer use.
– The minimum age for use
Spa pools, hot tubs and Jacuzzis
– The action to be taken in the event of an
incident at the spa, which should include Spa pools, hot tubs and Jacuzzis may have to be
emergency shut off. tested more regularly and it may be necessary
to empty and refill the facilities on a daily basis,
• The floor surfaces should be made of, or covered especially if there is heavy and continued use. For
in, a non-slip material that can be easily cleaned. information regarding water management and
• Good drainage should be provided to ensure treatment, please refer to chapter 4 Pool safety and
chapter 15 Legionnaires disease.
that water vapours drain easily.
• A method of sounding an alarm should be • The spa pools, hot tubs and Jacuzzis should be
provided so that users can summon assistance capable of being shut off in an emergency.
in an emergency.
• Young children should not be allowed to use the
• The floor and all other surfaces should be spa pool, hot tubs or Jacuzzis and older children
should be supervised.
cleaned and disinfected daily, in accordance
with the manufacturer’s instructions.
• They should have warning notices clearly Further guidance on the hygiene procedures that
displayed in close proximity to advise customers need to be implemented to reduce the spread of
of the following: infections can be found in chapter 14, Prevention of
−− Maximum time limits for use Spread of Infection (POSI).
−− Advice against use by pregnant women Saunas
and those with high blood pressure, heart
A sauna is an insulated enclosure, almost invariably
conditions etc.
constructed of wood, with benches inside and with
−− The minimum age for use and any some method of producing heat, e.g. a stove. Unlike
requirements for parental supervision a steam room, saunas use a dry heat.
−− The emergency action information which
should include emergency shut-off • The temperature in a sauna should be
maintained between 80°C (176°F) and 100°C
−− Temperature of the water, if heated. (212°F) and a thermometer gauge should be 121
All inlet and outlet nozzles should be in place provided and located on the inside of the sauna
to reduce entrapment risks. unit where it is clearly visible to users.
Steam rooms
• Management should have a written policy
A steam room is an enclosure made of an detailing the action to be taken in the event
impervious material with steam generating of a complaint of inappropriate behaviour.
equipment. Unlike a sauna, a steam room uses a wet The policy should be communicated to all
heat, with a humidity of between 80% and 100%. customers and staff.
• The temperature in a steam room should • Massage rooms should be private and it
operate at up to 50°C (122°). The temperature should not be possible to enter or leave
should be controlled by a thermostat and a the inner room without passing through
thermometer gauge should be provided and an access room.
located on the inside of the steam unit where
it is clearly visible to users. The temperature of
the steam room should be monitored. Chemical management - delivery,
122
• The temperature of a steam room should storage and handling of chemicals
not exceed 50°C (122°F) and there should be
a means of ensuring that this temperature is
not exceeded.
• Chemicals should be kept only in the containers
in which they were received from the suppliers,
• All hot surfaces in the steam room including or in containers intended for that purpose and
correctly marked with the safety information
the heater unit, steam outlet pipes, other pipes,
surfaces or components that could cause burns and product identity.
or scalds should either be out of reach of
customers, covered or guarded. • Empty containers should not be left on-site or
used for other purposes but be disposed of as
• A clock or timer should be provided in the soon as possible.
steam room in a clearly visible position so
that users can monitor the length of time • Chemicals should be moved into storage as soon as
possible and never left unattended in a public area.
they spend in the steam room.
• A method of sounding an alarm should be • Records of the chemicals purchased, purchase
provided in the steam room so that users can dates and suppliers should be retained.
summon assistance in an emergency.
• For bulk deliveries, a written delivery procedure
should be agreed with the supplier.
Massage
Where a local system of licensing or registering of Chemical storage rooms
therapists exists, any premises used for the purpose
of massage should be licensed or registered. The • Chemical storage rooms should be:
management of the massage business should ensure −− At the same level as the delivery point
that the therapists employed are suitably trained to and accessed directly from outside, ideally
conduct the massage services offered. not situated close to public areas, doors,
windows or ventilation intakes. This reduces
• Massage therapists should be vetted and
the risk of any release of toxic fumes being
references should be sought from their
former employer. drawn into a building
−− In a secure location accessible only by
• All members of staff should be trained in
authorised employees
customer etiquette.
−− Clearly indicated and display a warning
• Where available, customers should be given a of the possible danger
choice of whether a massage is provided by a
male or female massage therapist. Where
choice is not available, customers should
be advised.
HEALTH & SAFETY: TECHNICAL GUIDE
FIVE: GENERAL SAFETY CHEMICAL MANAGEMENT
−− Clean, dry and adequately ventilated with • Non-returnable containers should be flushed
natural ventilation to the open air in a safe out with water before appropriate disposal.
position. If suitable natural ventilation is
not possible, mechanical ventilation • Procedures should be established to deal with
should be provided the safe disposal of products which are no
longer required, or which have exceeded
−− Able to protect containers from direct their shelf life.
sunlight, and isolate them from hot
pipework or plant. Handling of chemicals
• Chemical storage should provide a minimum of • Staff should be trained in handling chemicals
60 minutes fire resistance for all chemicals, in and details of the training provided should
view of risks from overheating, such as: be documented.
123
−− Fire • All chemicals should be handled in
−− Dangerous fumes being given off accordance with the manufacturer’s
−− Leakage from damaged plastic containers instructions to prevent contact, ingestion
or inhalation of harmful materials.
−− Explosion of pressurised containers.
• There should be documented emergency
Storage of chemicals procedures to follow in the event of a
chemical spillage.
• Chemicals should be segregated in storage
and use. This is particularly important where • Smoking should be prohibited when
different disinfectants, or acids and disinfectants, handling chemicals.
may come into contact with each other and
produce chlorine gas, fire or an explosion.
124
Introduction
The emphasis should be on property management It is important to ensure that any chemical use
to be responsible for the control of pests at all be controlled especially if spraying and fogging
times. Good companies have strict policies and when staff, customers or members of the public are
procedures that all the relevant staff understand within the area and could be exposed to substances.
and, most importantly, have been properly trained The IPMS should include information given to
and supervised to follow. guests in relation to any pest treatment that could
affect them, timings, areas to be treated and any
precautions required.
Records of the pest control treatment should
be retained and made available for inspection
on request.
• Drains should be kept clean and in good • Staff (particularly in housekeeping and food
condition. areas) should be trained to spot signs of pest
infestation and potential risks, for example
• Water traps should be maintained and gullies damaged or missing pest proofing.
should be fitted with metal grilles.
What do they look like? Adults are mahogany brown, 5mm long
(about the size of a grain of rice or an apple
pip), with long antennae and 6 legs.
The young look the same but about the size
of a pinhead.
130
Can they fly? No, they do not have any wings. They can not jump, they can just crawl.
Where do you find them? Having flat bodies, bed bugs can crawl 1 2
into very small gaps and spaces.
They can be found on the undersides of
mattresses (under buttons, in seams etc),
inside the bed springs, behind headboards,
inside sideboards, behind and inside picture
frames, in curtains, in wooden skirting
3
boards, etc.
What should I do Do not take anything out of the room i.e. all bedding, towels, pillows, cushions etc. should
if I find them? be kept in the room. Carefully inspect your shoes before leaving the room to check you
do not spread the problem.
If you have been using a vacuum cleaner do not use it in another room until you have
removed the bag and put in the refuse bin and checked the vacuum cleaner for additional
signs.
Report the infestation to your manager, who will need to contact a professional pest
control company who know how to deal with bed bugs. The control process may well
involve other rooms adjacent to the one affected. It may require several treatments
before the problem is solved.
Location identified
Pests sighted
Pests signs
Reported by
Action taken
By whom
Signed
Date
Staff should utilise this form to report pest sightings at the property. A copy of the completed report form,
together with details of the action taken, should be retained on file and be available for inspection by the
travel providers upon request.
Notes
133
The Fuel and Energy section of this technical guide has been provided to
assist tourism accommodation providers and other associated suppliers
identify the core safety measures relating to fossil fuel appliances,
heating, cooling and electrical systems in tourism accommodation.
Any person using this technical guide should seek advice from a
competent engineer on any area which is not fully understood.
Whilst the day-to-day management of fuel and All boiler, water heating, heating appliances, open
energy safety may be delegated to another member fires and associated pipes and flues throughout the
of staff, the accommodation owner and manager property should be operating correctly and should
of the property have overall responsibility for the be maintained in a serviceable condition.
safety of both staff and customers and should
monitor the safety features of the property to All appliances should be installed by a competent
ensure they are operating correctly. engineer and be maintained in accordance with
the manufacturer’s instructions.
Monitoring and recording of information such as
any training implemented, appliance testing and Appliances that use any type of fossil fuel e.g.
maintenance of equipment should be conducted by natural gas, LPG, coal, wood, can pose a risk
the property managers to ensure all safety features of carbon monoxide if they are not properly
are operating correctly. maintained.
They should ensure that staff who are employed In addition, adverse weather conditions or where
to manage and maintain these processes receive an alteration to a building takes place, may have
the appropriate training to undertake their role, an adverse effect on the safe operation of an open-
136
and that there are documented procedures in place flued appliance. Also, the appliance may simply
that should be followed for the management of break down or the flue could become blocked in
defects identified. between normal service visits, therefore regular
maintenance is necessary.
Note: If a fossil fuel appliance is installed, serviced
Training and adjusted correctly and there is an adequate
supply of fresh air, combustion should normally be
• Maintenance staff should be provided satisfactory. When the process of combustion is
interrupted e.g. when there is insufficient air,
with training for the duties they will perform.
or contaminated air, incomplete combustion
• Training should be undertaken after each will occur.
of the following:
– Where people are transferred to new duties
– Where there are plant and equipment Location of appliances
changes
– Where there are new or changed systems There are risks associated with the siting of fossil
of work fuel appliances and depending on their location,
– Where any other changes occur that the risk may increase. Accommodation providers
might introduce new risks. should assess where the appliance(s) is located
and determine whether it is appropriate to move
• Training records should be retained including the appliance to an alternative location away from
the names of each participant, the date, subject customer accommodation.
matters covered and the details of the training
provider who delivered the training. Appliances are known to be present in a variety
of locations, some of which are shown on the
• There should be a policy for refresher training, following page. This list is not exhaustive.
to ensure that skills are maintained.
and will not present a fire hazard, whatever the • Maintained in accordance with the
138 wind conditions. Specialist advice should be sought manufacturer’s instructions
regarding the location of the flue.
• Serviced every year by a competent
person in accordance with the
manufacturer’s instructions.
Ventilation
Note: It may be necessary for them to be
serviced more often, refer to the manufacturer’s
Fossil fuel appliances need clean, fresh air to achieve recommendations.
complete combustion. For in-room appliances such
as a gas cooker or flueless space heating appliance, Records of servicing should be retained and be
the air available in the room may be sufficient available upon request. An example Appliance
provided there is an openable window or door present. Register and Service Record template is included
in this chapter.
• For larger appliances, such as gas water heaters,
more complex ventilation systems are required
and the following points should be considered
in the location of an appliance:
– The room or compartment should have
open-air ventilation e.g. an air brick
– The ventilation should be non-closable
and not incorporate any additional gauzes
or screens e.g. an openable glass window
is not acceptable ventilation
– The ventilation should not be located
where it can be easily blocked, flooded
or contaminated
– Ventilation should be provided at both a
high and low level position and on the
same surface e.g. wall, to avoid pressure
differences at each vent.
• All documentation should be current and Carbon based fuel appliances that run effectively
not past its renewal date. Accommodation will produce carbon dioxide and water vapour,
providers should retain copies of the which generally is not harmful to humans. However,
following documentation: when these appliances do not burn properly and
– Installation certificates are not running efficiently, they produce an excess
of a toxic, colourless and odourless gas called
– Records of in-house checks to the carbon monoxide. You cannot taste, smell or see
appliances including a log of faults carbon monoxide, but it can be fatal to humans
and corrective action taken and can kill quickly without warning.
– Service and maintenance records,
together with details of any corrective • Appliances that use any type of fossil fuel
action taken to rectify faults. e.g. natural gas, LPG, coal, wood can pose a
risk of carbon monoxide if they are not
• A record of all checks carried out on a daily, properly maintained.
weekly, monthly, and annual basis should
be retained and kept available for inspection • Carbon monoxide can enter properties via flues,
or emergency use at all times. chimneys, openings, gaps and cracks in walls. 139
• Records should be retained for at least six Note: People can be poisoned by carbon monoxide
that is produced and migrates from other areas
years and be made available to travel providers
for inspection upon request. of the property, for example next-door, adjoining
rooms or properties.
A fossil fuel appliance that is not operating or Two forms of LPG, (propane and butane) are used
burning correctly may produce carbon monoxide. for heating, cooking and lighting. LPG is stored in
Signs to look out for include, but are not limited to: special vessels or cylinders in a liquid form.
• Pilot lights that are orange/yellow instead • The valve should be closed and with the
of blue protective plugs or caps in position.
• Condensation in the room where the • They should be stored on firm level ground,
appliance is installed in a well-ventilated location away from heat
140 or ignition sources and ignitable materials.
• A smell of gas when the gas appliance
• Cylinders should not be kept in close proximity
is working.
to any corrosive, toxic or oxidant material.
If any of these signs are noticed, the appliance
should be turned off immediately, the room should • Cylinders should be kept in lockable storage
be ventilated and the appliance inspected by a to prevent unauthorised access.
competent person prior to use.
When in use
Biomass is biological material derived from living, or A Bio-ethanol fireplace is fuelled by bio-ethanol
recently living organisms. In the context of biomass liquid fuel which is a sustainable energy created
for energy this is often used to mean plant based from processing plant extracts, they provide a
material. Biomass fuels include wood, grasses and decorative form of heating. No chimney is required
crops but also animal residues. Biomass fuels are so they are classed as 100% energy efficient and
sometimes taken out of a waste process and used there is no loss of heat output.
as a fuel instead of being taken to landfill. Biomass,
if not burned, will still emit its carbon content in to • These appliances should not be located in a
the atmosphere by biological decomposition. Of all bedroom or room containing a bath or shower.
possible renewable heating solutions, Biomass has
the potential to deliver some of the most significant
• Extreme care must be taken when re-filling the
fireplace to avoid spillage of the fuel. Fuelling
and cost effective carbon savings, particularly for should be undertaken when the appliance is
commercial and industrial applications. turned off.
• When using Biomass fuel, expert advice should • Expert advice should be sought on the
be sought on the installation, maintenance installation, maintenance and management of
142 and management of the fuel and associated bio-ethanol fuel and associated appliances.
appliances.
Solid fuel room heaters, stoves
& cassette stoves
• Hearths should be constructed of suitably • All electrical circuits, plugs and appliances
robust materials and to appropriate dimensions, throughout the property should be maintained
(a forward heath projection of 30cm or more in a serviceable condition. The service
is suggested) so that in normal use, they help information together with details of any
prevent combustion appliances setting fire to corrective action taken to rectify faults should
the building fabric and furnishings and they limit be recorded. The records should be retained
the risk of people being accidentally burnt. for three years and be made available upon
request.
• The hearth should be able to accommodate
the weight of the appliance and its chimney,
if the chimney is not independently supported.
• In order to provide electrical protection and
allow the electrical supply to be isolated when
necessary, each bedroom/apartment should be
• Open fires should have guards in place.
provided with an individual electrical fuse box
• Open fires that burn coal, wood or other and main cut-off unit, suitably protected with
carbonaceous material should be permanently a Residual Current Device (RCD).
protected by a close mesh fire guard and
should not be removed by customers. • Portable electrical appliances such as kettles, 143
irons, toasters etc. should be checked by a
• Chimneys should be kept clear of obstructions competent person annually and in accordance
and cleaned regularly. with the manufacturer’s instructions, to ensure
they are operating correctly and there are no
• The chimney outlet should terminate at least frayed wires or faults.
1m above adjacent structures. The outlet from
a chimney/flue should be above the roof of the
building in a position where the products of
• The electrical installation should be checked
by a competent person, who should provide
combustion can disperse freely and will not present a certificate of worthiness or other
a fire hazard, whatever the wind conditions. If certification/documentation to show that
unsure, specialist advice should be sought. the installation is satisfactory.
• Adequate ventilation must be provided into • Games machines and drink dispensers should
the room containing the fireplace, direct from be sited in suitable locations away from ‘wet’
outside air. A room containing an open-flue areas or basement corridors.
appliance may need a permanently open air
vent e.g. air brick, direct from outside air. • Staff should report any electrical defects
Specialist advice should be sought with regard that they find. If there are any concerns as
to the size of the air vent. to the condition of any electrical appliances,
vending machines, games machines, sockets,
• Only sufficient fuel for one day’s use should plugs and switches, they should be taken out
be kept inside, and located in a place where of use immediately and should not be brought
there is no risk of ignition by flames, sparks back into use until any defects have been
or heat from the fire. All other fuel should rectified by a competent person.
be stored outside.
Note: It is accepted that marketing material • It is important that the integrity of the
electrical system is maintained.
depict logs or coal adjacent to a wood burning
appliance. Appliance manufacturer’s instructions
require a minimum clearance from the appliance
to combustible materials. Expert advice should be
sought on minimum clearances.
There are various types of heating and air The use of LPG cylinders is common in many
conditioning systems, all of which should be property kitchens where connection to a mains
installed, maintained and serviced in accordance gas supply is difficult or not available. LPG cylinders
with the manufacturer’s instructions. These can add significantly to the intensity of any fire.
may include: For this reason, cylinders should not be stored in
the kitchen, but should be kept in a well-ventilated
• Low pressure water system: These systems and secure storage area or cage, away from the
comprise of a central boiler linked by pipework building and away from sources of ignition and
to radiators throughout the building the gas piped to the kitchen.
• Individual heaters: Completely independent Gas shut off points should be provided and clearly
rather than connected to a central system: identified so as to quickly turn off the flow of gas
– They should be fixed to the wall to ensure in the event of ignition or a leak. In order to ensure
that they cannot be knocked over and that they can be used at all times, the gas shut off
cause a fire points should be sited away from any heat source.
– Warning notices should be provided
144
on or near to the appliance warning
people not to place towels or clothing
on the heaters.
• Appliances should have a clearly readable • The termination should be a sufficient distance
data plate which displays the following away from any openable doors, windows or
information: air conditioning units so that the products
of combustion do not re-enter the building.
– Manufacturer’s details
The termination point should be in accordance
– Type of gas to be used with the manufacturer’s instructions for the
– Gas inlet pressure appliance concerned. 145
Type of Make and Date Date of Name of Ventilation Chimney /flue Appliance Comments Signature
appliance model of appliance service service satisfactory termination safe to use
appliance installed engineer Yes/No satisfactory
SEVEN: FUEL & ENERGY
Notes
147
Any person using this technical guide should seek advice from a
competent water consultant on any area which is not fully understood.
150 • Drinking
• Ice cubes
Potable water (drinking water) Hazards from water and ice include:
Source/water supply
The Water Safety Plan (WSP) should include
the following elements.
Potable water may come from a variety of
sources including public or private water systems,
Water Safety Plan team Identify and name in-house private wells, or bottled water. The quality
persons responsible for the WSP development of potable water from suppliers should conform
and implementation. Name a WSP Team leader. to the guideline values set by the World Health
Organisation (Guidelines for drinking-water quality
Describe water systems Describe the potable fourth edition World Health Organisation (WHO)
and non potable water systems within the Geneva 2011).
premises (indoors and outdoors) and produce
simple water schematics (e.g. flow charts) The supplier of the water to the property
should have in place a Water Safety Plan which
Analysis of hazards in each water system demonstrates that:
Evaluate where hazards and hazardous conditions
may occur (see examples in Table in page 155)
• All water provided meets the guideline
values set by the WHO
and assess the risk presented by each of them
(e.g. conduct risk assessments) • The water is tested regularly.
E.coli or thermotolerant coliform bacteria (b, c). Should not be detectable in any 100ml sample.
E.coli or thermotolerant coliform bacteria (b). Should not be detectable in any 100ml sample.
• Treatment equipment: Inspection and • Any private supplies of the property should be
maintenance as per manufacturer’s instructions tested to the same standard.
(filters, UV radiation, reverse osmosis etc.)
• Testing of water and ice should be undertaken by a
• Pipes: Water distribution system: Disinfect competent person/laboratory and records kept.
the hot and cold water system with high level
154 (50mg/l) chlorine for two to four hours after • Any suspected contamination of water,
discoloration or odour should be reported
work on water heaters and before the beginning immediately and action taken.
of every season
• Shower heads and taps: Keep shower heads • Corrective action should be taken immediately
if the tests show that the water does not meet
and tap filters clean, free from scale and the guidelines. Details of the water results and
disinfected regularly corrective action taken should be recorded.
• Run all showers and taps (both hot and cold) • Regular in-house tests of the water and ice
in customer rooms for several minutes and should be conducted and the results together
flush toilets at least once a week if they are with any corrective action taken should be
unoccupied and always prior to occupation. recorded and the results made available for
All maintenance tasks, including cleaning and inspection.
disinfection, should be monitored and recorded.
• Any deficiencies discovered with water quality
should be actioned immediately and alternative
Maintenance team emergency arrangements should be devised
and practised to ensure a continuous safe water
• Have one named person responsible for
supply within the property.
water management.
• The responsible person should be trained in • Daily checks of temperature and chlorine levels
water quality management, the water safety should be conducted and recorded from several
management plan and the requirements of points to represent the property. All water
their role in the correct maintenance of the outlets throughout the accommodation site
water system. should be tested within the period of one year.
Faecal contaminants
Admission of pathogens (bacteria, viruses and protozoa) associated
with faecal contamination into the water system:
• From water suppliers
• Wells
• Uncovered water storage tanks
Microbial • Cross connections with sewage systems
• Cross connection with recycled water systems
• Poorly managed water systems.
Admissions of contamination
Hazardous events From external suppliers and/or from internal disruptions
of the water distribution:
• Backflow
• Leakage of chemicals or fluids
• Cross connections with chemical storage
• Damaged equipment or pipes
• Poor maintenance procedures.
From surface water ingress into the system, e.g. heavy rainfall.
• Maintenance staff should follow strict personal Guidelines for drinking-water quality – 4th ed.
hygiene practices. They should not access World Health Organisation 2011.
kitchen or water storage areas without
Water safety in buildings, World Health Organisation 2011
previously changing their clothes and shoes Edited by D. Cunliffe et al
and thoroughly cleaning their hands to avoid
any form of cross contamination. World Health Organisation (WHO) WSPortal: Health
through water, water safety plans http://www.who.int/
• Warning signs such as “Recycled Water, Do wsportal/wsp/en/
Not Touch” should be prominently displayed.
• Irrigation should be avoided during the daytime,
especially if customers and staff are present in
irrigated areas (walkways, parks, playing areas etc.).
• Sprinklers should not pump water outside of the
garden areas nor in the vicinity of recreational
water features (e.g. swimming pools).
Date Location of water sample taken Result Corrective action taken, if appropriate Signed
(ppm residual chlorine)
Water quality
EIGHT: WATER SAFETY MANAGEMENT
Laboratory
Notes
159
Children’s Facilities
Introduction
Any person using this guide should seek advice from an expert in
child safety and welfare on any area which is not fully understood.
Accommodation owners and managers of the Protection and promotion of the rights of the child
property have the overall responsibility for the safe are an objective of the United Nations. All policies
operation of the children’s facilities and activities and actions with an impact on children should be
and should monitor the safety features and services designed, practised and monitored in line with the
offered to ensure they are operating correctly. best interests of the child.
They should ensure that staff who are employed to
manage children’s facilities and activities receive the Accommodation owners and managers that operate
appropriate training to undertake their role, children’s clubs and other related children’s facilities
and that there are documented procedures in place have a responsibility to ensure that every child,
that should be followed for the management of regardless of their age, gender, religion or ethnicity,
the children’s clubs and activities. can be kept safe and protected from harm.
Accommodation owners and managers should The accommodation provider should not employ
conduct regular inspections of the children’s children under the age of 14. Where children are
facilities including playgrounds, animation employed, special working conditions should be in
activities, children’s clubs and other associated place to safeguard their safety and welfare whilst at
facilities, to ensure that they are operating the premises, and to ensure that their employment
correctly. Furthermore, there should be an ongoing does not adversely affect their access to education.
maintenance programme for all facilities and The provision of a safeguarding policy and the following
equipment. procedures will help keep children safe from adults
and other children who might pose a risk.
162
Your safeguarding policy should:
Children’s clubs
Animation activities Administration and registration
There should be a written procedure for the There should be a written procedure for the
operation of the animation activities, including operation of the children’s club, including
administration, ratios and age groups, dealing administration, ratios and age groups, dealing
with children with special needs and arranging with children with special needs, arranging and
and structuring activities. structuring activities, procedures for moving
children outdoors, dealing with illness, security,
• The activities should be supervised at all times safety and emergency procedures. A copy of the
by staff with appropriate qualifications or procedures should be available for inspection.
skills for the activities being offered.
• All animation and activity equipment should • A detailed registration form for each child
should be completed prior to the first day
be regularly maintained, cleaned, serviced and of attendance, which should include the
in good condition. following information:
• All activities should be operated in accordance – Dates of travel
with safety guidelines of the individual activity. – Accommodation details and
• All equipment should be adequately spaced booking reference number
to allow free movement and safe operation. – Parents’ or guardians’ names
and contact details
• Where activities are offered without
– Consent for activities the children
parental supervision, then the children’s club
administration and management procedures will be participating in
should be followed. – First aid, medical and dietary requirements 163
There should be a documented emergency Medicine should not be given to children by staff.
procedure, including specific action to take if a The parents should be made aware that this will not
child is missing. be permitted. If children require medication, their
parents should be requested to return to the club
• In case of an emergency, there should be at the relevant time to administer the medication.
a method of communication provided for the The only exception to this is described below and
children’s club e.g. direct-dial telephone, mobile requires written authority from the parents.
phone with good batteries and signal or a
telephone link to reception. • Details of any special medical needs should
be recorded on their registration form
• Where appropriate, children should be informed e.g. allergies, diabetes, asthma.
of relevant safety and emergency procedures
on their first day at the club. • If children have life-threatening ailments but
are otherwise healthy (allergies and asthma
• Regular emergency drills should be carried out. being the most common examples) and the
staff are trained and insured to take control
Incident reporting of such children, then written authority should
be provided by the parents along with written
• All accidents and incidents should be reported in instructions on when and how to administer
an Incident Log Book. The details should include: the medication.
– Child’s full name
– Booking reference number
• Children and staff with diarrhoea and
vomiting should be excluded from the
and accommodation details club or nursery for 48 hours after 165
– Date of accident/incident symptoms cease.
– Circumstances, injuries sustained • Food prepared for children should be
and treatment administered appropriate for their ages, e.g. nutritious,
– Action taken low salt, puréed as appropriate. Food prepared
should take into consideration any allergies
– Names and statements of witnesses or religious beliefs as notified in the registration
together with their contact details. forms and food hygiene procedures should
be followed.
Prevention of spread of infection
Staff operating the children’s club should be trained
in the prevention of spread of infection procedures
and cleaning and sanitising procedures.
• At each session there should be at least one Twelve to sixteen years 1 : 12 1:5
member of staff who is trained in first aid,
preferably with paediatric first aid experience.
• There should be a formal vetting procedure, Ratios may be affected by factors such as:
to screen staff for their suitability to work with
children which includes seeking references from
• Age and number of children involved
past employers. • Any special educational or medical needs
166 Note: DBS disclosures (for UK staff) or ICPC checks • Type of visit and nature of activities
(for those have lived in the UK irrespective of
their nationality) can be requested. Details on the • Location and travel arrangements
International Child Protection Certificate are here:
https://www.acro.police.uk/icpc/.
• Level of risk involved.
Consideration should be given to seeking
specialist advice on ratios applicable to your
children’s clubs facility.
The children’s club should be in a suitable location • Walls within the club room should be
away from risk rooms, swimming pools, beaches and well decorated, free from signs of damp
main roads and should be a self-contained unit in and kept clean.
a stand-alone building or in a self-contained area/
room(s) within the main building and should have • Natural lighting should be provided within
the club room.
lockable windows and doors.
• All emergency exit doors should be kept • The nursery should be thoroughly cleaned daily.
unlocked whilst the club is in use.
• All toys and equipment in the nursery should
• If the club room is in a basement, there should be kept clean. Plastic toys should be sanitised
be a minimum of two exits from the basement once a week and soft toys should be laundered.
(see chapter 2 Fire Safety page 17 figure 1).
• All toys should be checked regularly and
• All exit routes should be kept clear and free maintained in good working order. Defective
from obstruction. toys and equipment should be removed.
• There should be sufficient fire extinguishers • Age-appropriate toys should be selected to prevent
available in the club room. They should small parts becoming a choking risk to children.
be securely wall mounted and out of a
child’s reach. • Ensure small objects and plastic bags (i.e. nappy
sacks) are kept out of reach of children.
• Fire safety instructions, which include the
• Soiled nappies should be stored and disposed
location of the fire assembly point, written in
English and other relevant languages, should of correctly using a dedicated bin.
be available within the children’s club room
and should be clearly visible at all times.
• Staff should be provided with gloves and aprons
for nappy changing and have hand sanitisers
168 and antibacterial wipes or sprays to sanitise
• Smoke detectors should be provided (preferably
hands and nappy changing surfaces after use.
permanently wired as opposed to battery
operated) in full working order and should
be tested regularly. The service and maintenance
• The area should be cleared of rubbish daily.
• All cots should be clean, well-constructed • The area should be free from animals.
and maintained regularly.
• The area should be free from litter and rubbish.
• Cots without wheels are preferable. Where • Wherever possible, a fence or wall should be
wheels are present, wheel locking devices
should be provided. provided around the play area and a gate
provided that should be locked at night.
• Any gaps between the cot rails should be
• All gates and ancillary items should be
less than 10cm.
checked regularly to ensure they are in
• There should be a distance of at least good condition.
50cm between the mattress and the top
of the side rail. • Any necessary repairs should be carried
out immediately.
• The mattress should fit snugly into the
• All play equipment should be regularly
base of the cot.
maintained, serviceable and in good condition.
• The mattress should be covered in a material
• All play equipment should be adequately
that is easy to clean. The mattress covers
should be washed thoroughly after use. spaced to allow free movement.
• The mattress should be in good condition • The play area surface should be impact 169
and free from tears and splits. absorbent and suitable for children.
• All materials should be non-toxic. • The play area should be free from poisonous
plants, berries, thorns and spikes.
Highchairs • Remote and occasional play areas should
be risk assessed before use.
Highchairs should be free standing and should be
provided with a three point harness that is in full Note: European standards (BS EN 1176 & BS EN
working order. 1177) relating to the safe operation of children’s
playgrounds provide further information.
• They should be clearly labelled with the age
and weight restrictions and be made of tough
durable plastic.
Prior to enrolling your child in to the property’s children’s club, there are a few things that need to be taken
into consideration, and we would ask you to take a few minutes to read the following information.
1. A parent/guardian should sign the child into the club for each session. Children who arrive
at the club unaccompanied will not be permitted entry into the children’s club.
2. Parents/guardians are requested to remain within the grounds of the property at all times
when their child is attending the club. When signing your child in, please give an indication
of where you can be located e.g. pool, room/apartment, restaurant etc.
3. When registering your child for the children’s club, as parents/guardians you are obliged to
advise if your child is suffering from illness, allergy, disabilities, behavioural disabilities or
is taking medication.
4. Property staff will not dispense medicine to children. You should be aware that they are not
permitted to do so under any circumstances, even if these medicines have been prescribed by
a doctor (e.g. for children requiring an insulin injection, parents/guardians are requested to
return to the club at the relevant time to administer the medication/injection to their child).
5. In order to maintain a safe ratio of children to the children’s club, it may be necessary to
restrict attendance to the club activities. In the event of this happening, a booking in system
will be placed in operation.
170 6. ‘Off-site’ activities may be arranged as part of the club’s programme. If you do not wish
your child to participate in these activities, please ensure that this is clearly indicated on
the registration form.
7. For those children who are able to participate in ‘off-site’ activities, as parents/guardians
you will be asked to sign a consent form when signing your child in for the event.
8. It is not our policy to feed and/or provide drinks for children. Please ensure that your child
brings any refreshments that they may require to the club.
9. Many of the activities will take place in the playground and therefore protection against the
sun should be provided. Please ensure that your child has a sun hat, t-shirt and sun protection
cream with them.
10. In case of emergency, please see the enclosed leaflet that explains the full procedure.
11. It is imperative that parents/guardians return to the club to collect and sign out their child
at the close of each session.
12. Water-based activities will not be provided as part of the club’s activity programme.
Children have a tendency to get over excited especially when they are on holiday. We do however expect
children to behave in an appropriate manner. If your child misbehaves, behaves inappropriately, or in a
manner that disrupts the rest of the group, they will be returned to their parents/guardians immediately.
Please note this may result in the child being excluded from the club for the duration of their holiday.
Registration form
Parents/guardians are asked to remain on the complex at all times
Child’s name Parent/guardian Room/apt. no
Are you happy for our representatives to administer minor First Aid to your Yes/no
child if necessary?
171
Are you happy for your child to participate in ‘off-site’ activities? Yes/no
Please note: water-based activities will not be included as part of the club programme
NB: Please read the following declarartion before signing this form.
I have read and accept the terms and conditions (parental guidance notes) of the club and have been
supplied with all relevant information by the property, including details of the emergency procedures that
will be followed. I agree to stay within the grounds of the complex whilst my child is attending a club
session.
Signed Date
Parent/guardian
Mobile
number
For staff use only
Date of registration Medical conditions/allergies noted: Yes/no
Signed Date
Children’s club staff member
Children’s name Age Parent/guardian Time Parent/guardian Staff signature Parent/guardian Time Staff signature
signature in location signature out
Children’s name Age Location of Time Date Details of the Action taken Report Parent/ Staff
incident incident/accident completed guardian signature
173
NINE: CHILDREN’S FACILITIES TEMPLATES
Date:
Our Safeguarding Policy
This policy applies to all staff, including senior managers, paid employees, volunteers and seasonal workers,
agency staff, students or anyone working on behalf of (insert name of business).
The purpose of this policy is:
• To protect children and young people who use the services/facilities of (insert name of business).
This includes the children of adults who use our facilities/services.
• To provide staff and volunteers with the overreaching principles that guide our approach to safeguarding.
(Insert name of business) believes that a child or young person should never experience abuse of any kind.
We have a responsibility to promote the welfare of all children and young people to keep them safe. We are
committed to practice in a way that protects them.
Legal Framework
There is a substantial body of law and guidance at both a national and international level that seeks to protect
children, and internationally, this includes:
• United Convention of the Rights of the Child 1991
• Relevant government guidance of safeguarding children
• EU and other Data Protection legislation.
174
We recognise that:
• The welfare of children is paramount
• All children, regardless of age, disability, gender, racial heritage, religious belief, sexual orientation
or identity, have a right to equal protection from all types of harm or abuse
• Some children are additionally vulnerable because of the impact of previous experiences, their level
of dependency, communication needs or other issues
• Working in partnership with children, young people, their parents, carers and other agencies is essential in
promoting young people’s welfare.
We will seek to keep children and young people safe by:
• Valuing them, listening to and respecting them
• Adopting child protection practices through procedures and a code of conduct for staff and volunteers
• Developing and implementing an effective safety policy and related procedures
• Providing effective management for staff and volunteers through supervision, support and training
• Recruiting staff and volunteers safely, ensuring all necessary and appropriate checks are made
• Sharing information about child protection and good practice with children, parents, staff and volunteers
• Sharing concerns with agencies who need to know, and involving parents and children appropriately.
We are committed to reviewing our policy and good practice annually.
This policy was last reviewed on (date)
Signed:
Notes
175
Security
Introduction
Any person using this guide should seek advice from a security specialist
or local police authority on any area which is not fully understood.
177
Whilst the day-to-day management of property The response to a security incident may differ to
security may be delegated to another member that of a fire or other such emergency. Staff and
of staff, the accommodation owner and manager sub-contractor companies should be trained in
of the property have overall responsibility for the premises security procedures and the actions they
safety and security of both staff and customers should take should a security incident occur.
and should monitor the security features of the
property to ensure they are operating correctly. • Training should include for example, the
emergency procedures, general evacuation
They should ensure that staff who are employed procedures, actions to be taken in the event of
to manage and maintain the security operation a bomb threat, first aid, conflict resolution and
receive the appropriate training to undertake incidents involving minors.
their role, and that there are documented
procedures in place that should be followed • Details of the training conducted should be
documented.
for the management of security.
−− Training records should be kept on file for
all staff members.
Property security assessment −− A regular review of the training procedures
should be conducted to ensure that they
A security assessment of the accommodation and remain up to date.
grounds can help identify any potential hazards
that could affect the accommodation, staff and
• The criminal history of new staff should be checked
at recruitment stage for any previous offences.
customers. Any hazards identified as a result of
the assessment should be evaluated and measures • There should be a documented policy and code
implemented in order to reduce the risk. The of conduct for customer interaction.
178
findings of the security assessment together with
details of the actions taken should documented.
• If staff are permitted on site when off duty, there
should be a policy in place to advise them of any
See chapter 1 Health & Safety Risk Management restrictions imposed e.g. customer room areas.
for more information.
• Housekeeping and maintenance staff should
be trained to lock balcony/terrace doors before
leaving customer rooms.
Sub-contractors
If there is a security emergency at the property It is necessary that in the event of an emergency,
it is important that all staff know what their role staff know how to raise the alarm and contact
is and what action they should take to ensure the police if required.
customer safety. This should include any third party
sub-contractors and businesses that fall under your • Property staff should have direct contact
emergency procedures. with the police. This could be in the form of
a panic button, emergency alarm or direct
• There should be a documented emergency dial telephone, which should be located in
procedure for the property which details a central place such as reception area or the
the actions that should be taken in the security office to enable staff to raise the
event of a security related incident. alarm promptly in the event of an emergency.
• The plan should also include details of any • Staff should be trained on raising the alarm
specific systems that will be implemented at during the emergency procedures training.
the time of an incident, for example splitting
the property into zones to help with coordination
and communication, and should include: Communication
−− Evacuation procedures regarding
security incidents Staff should be briefed on who to contact in
−− General evacuation procedure the event of an incident and provided with the
−− Robbery applicable numbers.
Whilst it is important that vulnerable points of Good lighting around the property will aid in
entry around the property are protected from deterring intruders as they are more likely to be
intruders, the style of the perimeter fencing should seen and it will also help make customers feel
be adequate and suitable for the size and style safer when walking around the property grounds.
of the property.
Sufficient lighting should be provided during the
• The perimeter fence surrounding the property hours of darkness to illuminate the following areas:
should be adequate in height to prevent
intruders from entering the grounds. • Property perimeter and grounds
• If required and legal to do so, barbed or razor Lighting should be maintained regularly
to ensure it is fully operational at all times.
wire could be added to the top of the fence to
act as an additional deterrent to intruders.
If security personnel are provided at the property, CCTV could be provided as an additional security
the number of personnel should be determined measure to act as a deterrent to intruders and
by the size of the property, ensuring that all assist in identifying an intruder in the event of a
vulnerable areas of the property are covered. security breach.
• A background check should be carried out on If provided, CCTV cameras should be prominent
security personnel prior to the commencement and cover as many areas of the property as
of employment, to ensure that persons with a possible, for example:
history of criminal offences are not employed.
−− the property entrance to capture vehicles
• Security personnel should be able to entering the property
communicate quickly with each other −− the main entrance and all other entrances
and with a central base in the event of
an emergency. Two-way radios or mobile −− the car park
telephones should be provided for this purpose, −− perimeter fencing
whichever is most suitable for the property. −− other areas of the property such as each
• If the property accesses the beach, the beach floor of larger hotels, corridors and walkways
and public areas such as bars, restaurants,
should be patrolled regularly. It is suggested
that security personnel are stationed at the reception and vulnerable points of entry
beach as this could be a vulnerable point of e.g. beach.
entry, particularly if it is a public beach. Access
to the property from the beach should be
• The camera system and data should be secure
and tamper proof. The camera system should
restricted to customers and authorised members be provided in a manned security control room
of the public. where access is restricted e.g. to management,
181
• Property staff should be trained to be vigilant head of security.
to ensure unauthorised members of the public
do not enter the property, and if they do, there
• CCTV should be maintained regularly
to ensure it is fully operational at all times.
should be a procedure in place to remove them.
Note: Accommodation providers and property
• A record of the areas and regularity of each managers should be aware of any data protection
patrol should be logged and records retained. legislation that may apply in relation to CCTV.
Scheduled patrols should be varied randomly
to reduce any element of predictability.
Notes
183
Transportation
Introduction
185
• Drivers should adhere to the accident and • All vehicles should carry all necessary and
incident investigation procedures in the event appropriate safety equipment. This should
of an incident. include: fire extinguisher, first aid kit, spare
• Drivers should have available for inspection
vehicle light bulbs and, where applicable,
warning triangle, emergency exit (safety)
the vehicle registration document showing
the date of manufacture, date of purchase, hammer, snow chains and other safety
number of seats authorised for use and name equipment required by local law e.g. high
of the vehicle owner. visibility jacket.
• All vehicles should receive scheduled
maintenance and service in accordance
Emergency procedures policy with the manufacturer’s recommendations
and instructions and, as required, ensure
There should be a documented emergency compliance with local road traffic regulations.
procedures policy which is communicated to, and
followed by, all drivers. The policy should include: • There should be a policy to prevent the storage
of luggage in the aisle of the vehicle. If it proves
• Emergency contact information necessary to store luggage inside the vehicle
• Details of the emergency reporting
(minibus only) then the luggage should be
stored on the rear seats of the vehicle and
procedure that should be followed in
the event of an emergency securely fixed in place to prevent the items
coming loose and causing damage or harm
• Notification procedures
to the passengers. In this instance, the passenger
• Statement requirements numbers carried within the minibus would
• Breakdown recovery need to be reduced by the number of seats
• Details of the accident to be recorded, including used for luggage and storage.
the location of the incident, severity of the • There should be adequate separation between
incident, passenger welfare and details of where the passengers and the luggage. If there is a
they have been taken to hospital, if applicable. possibility that luggage may move or become
In the event of an accident or incident, the transport dislodged during transit, then a barrier should
provider and employees should co-operate fully be erected to avoid this. 187
with the travel providers and any investigator • All seating and seat belts provided should
working on the travel provider’s behalf. be securely fixed and be maintained in a good
Further guidance is available in chapter 16 Incident condition, e.g. free from splits, tears, fraying
Management & Investigation. and should have no exposed metal parts.
Waterparks
Introduction
189
Whilst the day-to-day management of the Maintenance staff should be provided with
waterpark operation may be delegated to training for the duties which they will perform.
another member of staff, the accommodation
owner and manager of the property have Training records should be retained providing
overall responsibility for the safety of both staff the names of each participant, the date, subject
and customers and should monitor the safety matters covered and the details of the training
features of the waterpark facility to ensure it provider who delivered the training.
is operating correctly.
Monitoring and recording of information such Management documentation
as any training implemented, slide testing and
maintenance of equipment, should be conducted
by the property manager to ensure all safety A general policy document and operating procedure
features are operating correctly. of the waterpark should be available, the details
of which should be clearly communicated to staff.
The general operating policy document should be
specific to the waterpark and should include:
Licensing and certification
• The chain of command details
Properties should be operating legally, in
accordance with their country’s own legal
• Specific job descriptions and duties
Pool plant and equipment • The emergency shut off controls should
be clearly marked and operate effectively
There will be a variety of equipment available to at all times.
ensure good quality water within the waterpark.
This will include filters, pumps, strainers, water inlets
• The emergency shut off should be regularly
tested and this test should be recorded.
and outlets from the pools, as well as chemical
dosing equipment.
Type 1.1 Straight slides for children not exceeding 1m in height from start section to water level and
with an average inclination of maximum 70%. The slide may be designed in the form of a
single slide or wide slide (more than one user at the same time).
Type 1.2 Straight single-track slide for children with an average inclination of maximum 70% and a
height of between 1m and 3m from start section to water level.
Type 2.1 Curved single-track slide for children with an average inclination of maximum 70% and a
height of maximum 3m from start section to water level.
Type 2.2 Helical single-track slide for children with an average inclination of maximum 70% and a
height of maximum 3m from start section to water level, where the radius of the slide is
constant and in the same direction.
Type 3 Individual slide, not restricted in height with an average inclination of maximum 13%,
excluding the final part. The user can achieve an average speed of 5m/s and a maximum
speed of 8m/s.
Type 4 High speed individual slide with an average inclination between 13% and 20%, excluding
the final part. The user can achieve an average speed of 10m/s and a maximum speed
of 14m/s.
Type 5 High speed individual slide with an average inclination of at least 20%, excluding the final
part. The user can achieve a speed of more than 14m/s.
Type 6.1 Multi-track in the form of Type 3 with separate parallel tracks (straight or curved), one
beside the other over full length. The user can achieve an average speed of 5m/s and a
maximum speed of 8m/s.
Type 6.2 Multi-track in the form of Type 4 with separate parallel tracks (straight or curved), one
beside the other over full length. The user can achieve an average speed of 10m/s and a
maximum speed of 14m/s.
194 Type 7 Wide straight slide with a maximum inclination of 35%, not exceeding 8m in height above
water level and 7.7m above the ground. The user can achieve a maximum speed of 8m/s.
Type 8 Single-track slide with longitudinal descending and ascending gradients where the user also
slides upwards, sometimes helped by a jet of water or by a specific device.
Type 9 Wide straight single-track slide providing a free transversal oscillating sliding path while
sliding in direction to the end of the slide. The maximum speed of the users shall be no
greater than 14m/s.
Type 10 A combination slide where the user exits from a slide of another type into a circular bowl
and descends in a spiral path, before either free falling through a hole at the bottom into the
splashdown area or entering an additional slide.
Detailed information about slide design and construction of each of the above slide types is available in
EN 1069-1-2010.
• All slides should be installed in accordance • Slide supporting structures should be made of
with the manufacturer’s instructions and appropriate materials, and where stainless steel
records should be retained to show: is used, it should comply with Annex B of EN
1069-1: 2010.
– Who installed the slide facilities
– When the slides were installed
• Bends/turns in the slides by the slide structure.
Where any part of the slide supporting structure
– Details of the safety checks made in a publicly accessible area is below 2m it
during installation. should be suitably protected by either:
−− fencing off the area against access by guests, or
• As part of the installation of a water slide,
−− providing appropriate protecting padding to
the slide installers should provide technical
specification documents for each slide. prevent impact injuries
This document will assist in the design of the −− where applicable, the hazard should be
waterpark as a whole and should contain other identified by appropriate signage.
important guidance documentation to assist in • Where a slide is not fully enclosed, at corners
the development of control procedures. where the sliding direction changes, there should
be a raised curved edge to prevent a user exiting
Slide design the slide at the corner.
The slide start section should be constructed in such • The inner surface should be smooth and free
from irregularities, except joints.
a way that the user cannot be directly forced onto
the slide proper by people coming from behind. This • The methods of joint fixing should be
can be achieved by installing a raised start section or constructed so as to prevent injury to the user.
by interposing one step-up between the access and The joints should be flush butt joints sealed
the start section itself. with an appropriate silicon sealant so that no
water drips out of the slide and there is no
• To prevent the user entering the slide standing
back flow of water.
up and to aid the user sitting down and sliding
in accordance with the instructions, with the • The slide will usually be manufactured in
exception of Type 1 slides, water slides should sections composed of ‘Glass Reinforced Plastic’,
have a crossbar situated 80cm to 1.1m above the surface should be smooth and have a gel
the surface of the slide between the start coat of appropriate thickness.
section and the slide proper. • If the slide ends in a pool, the exit up to floor
level can be stepladders, stairs or sloping bottom,
• The top edges of both outer sides of a slide
in accordance with installation requirements. 195
should be made in such a way that in normal
use the user cannot touch or reach the outer • The exit path for users from a slide should
parts of the slide. not interfere with the exit path of users from
other slides.
• The individual components of the slide proper
• If final parts of slides enter the same side of
shall be arranged or designed in such a way that
a pool, the means of exit should be on the
the user is contained at all times within the
opposite side of the pool to force the users
slide and that their natural progression is safe.
to move forward and away from the paths
• Tubes and covered sections shall be constructed of other users.
in such a way that the user does not become
disorientated e.g. the slide should be partially
• The slide shall be designed and/or installed,
equipped and managed in such a way that
or completely translucent. If a specific feature interference between users (not sliding in a
is foreseen which involves risk of disorientation chain) is prevented.
or panic in a tube or a covered section e.g. a
Note: Interference between users can be caused
completely dark part, shower, the user should
by inappropriate spacing at the start and/or by
be notified before the means of access to the slide.
significant differences in speed of the users caused
by different sliding positions.
• Minimum or maximum age or height for use – To the user who becomes parted from
their ride enhancement device
of the slide
• Prohibition of head-first sliding – To users who can come into contact
with the separated device.
• Prohibition of horseplay or stopping in the
• Ride enhancement devices should float when
flumes or tubes
used in a splashdown pool. The edges should
• Prohibition of use by pregnant women and be rounded to prevent injury.
those who may have a heart, back, neck or
other relevant medical condition • Guidance should be given to identify the safe
method of use of the enhancement device.
• No food or drink to be taken on slide This should be in the form of a sign at the
• No personal items allowed on the slide entrance to the slide platform and also
reinforced by information from slide attendants.
• Appropriate sliding positions when using
ride enhancement devices, such as inflatable
rings, where applicable.
• If the ride enhancement device is not made
of soft material (e.g. inflatable or soft
foam devices) a spacing of the users should
Inlet of water be implemented to regulate the distance
between them while sliding.
The inlet of water to the slides should begin no
later than the start section. Minimum water flow • Ride enhancement devices should be checked
volumes are as follows: frequently to ensure they are not damaged.
Any damaged items should be taken out of
use until repaired or replaced.
Slide type Minimum water flow
196 • Ride enhancement devices should be cleaned
Type 1 At least 3 litres/minute regularly to remove any debris or residues
such as sun protection cream.
Type 2 At least 40 litres/minute
• There should be a request to clear the area • Although the height of the wave generated
in front of the wave machine, together with will vary with the type of equipment installed,
signage and audible warnings. the height of the freeboard will be higher
than is found in a conventional pool. This may
• There should be suitable intervals between make it difficult for bathers to leave the pool
operations of the wave machine. during the wave machine operation. In such
circumstances it is recommended that a
• To manage the effect the waves have on other
recessed handgrip or ledge be provided at
features in and around the wave pool.
water level around the pool perimeter to the
• There should be supervision from the side, sides of the wave machine chamber and where
to see between the waves and overall location the freeboard exceeds 38cm. Alternatively a
of lifeguard positions. beach-effect wave pool may be provided to
allow bathers easier egress from the pool area.
• There should be a buoyed line installed at
least 1m from the wave generation wall. • Access to the wave machine chamber should
Swimmers should not be permitted to cross be suitably guarded to prevent bathers from
this line. This will assist the lifeguard in entering the chamber. The method of guarding
effectively managing the wave pool. should take into consideration the possibility of
entrapment of limbs, and grilles should be less
• If the wave pool is a beach-effect pool (gentle than 10cm in width.
slope entry), there should be an overflow deck
level channel with appropriately robust grids, • All motors, shafts, gears, pulleys, chains and
flush with the surrounding floor level, to prevent other moving parts used for the production
198 water flowing outside the wave pool area. of waves should be enclosed by guards, which
should be kept in position at all times when
• The pool floor of any beach-effect wave the machinery is in motion.
pool should be of a non-slip finish to at least
1m water depth. • The wave machine should be located within a
locked room, and a further locked door between
• There should be an emergency push button that room and publicly accessible areas. Keys
system easily available to shut off the wave should be held securely in a staff controlled area,
making machine. The emergency shut off or by a nominated member of staff.
button should be positioned adjacent to the
lifeguard observing the operation of the wave Further information can be obtained from the
pool from a raised position. published document PD 5304:2014. You may also
refer to BS EN ISO 12100:2010.
• The pool(s) should be regularly cleaned • Physically fit, have good vision and hearing,
(including the grease line). be mentally alert and self-disciplined
• Regular visual checks of the pool(s) should • A strong, able and confident swimmer
be made throughout the day, pre and post
opening and whilst the pool is in use. • Trained and have successfully completed
a course of training in the techniques and
• The pool showers including shower heads practices of supervision, rescue and first aid
in accordance with a syllabus approved by a
and shower trays should be regularly cleaned.
A record of the cleaning schedule should be recognised training organisation.
retained and made available for inspection.
The deployment of lifeguards should take the
• Staff responsible for the pool operation and following into consideration:
maintenance should be appropriately trained
to perform their role. Training should include • Duty spells and structuring of duties:
Maximum uninterrupted supervision period,
maintenance, water testing, chemical dosing
working day, programmed breaks
200 and actions to take if the test results are
outside the desired range. Details of the • Lifeguard numbers: Dependent on the
training given to staff should be recorded and waterpark type, size and usage
the records should be available for inspection.
• Surveillance zones: Observation and
Please refer to chapter 4 on Pool Safety of this scanning requirements
technical guide for further information.
• Supervision of changing facilities: Showers,
toilets, seating and other areas of potential
hazard.
Adapted from Sport England & Health and Safety
Commission, 2003.
All portable electrical appliances, where applicable, Please refer to chapter 4 Pool Safety for pool safety
should be tested by a competent person on an information.
annual basis.
202
Chemical dosing and water testing
203
The Beach and Watersports section of this technical guide has been
provided to assist tourism accommodation providers and other
associated suppliers identify the core safety components that should
be provided in tourism accommodation where a beach can be accessed
directly from the property and where watersport facilities are provided.
Where the beach is public and not under the control of the property,
the authorities should be contacted to request assistance with ensuring
appropriate beach signage and facilities and public rescue equipment
are provided.
Any person using this guide should seek advice from a water/leisure safety
205
specialist on any area which is not fully understood.
Watersports
• The watersports equipment and machinery
should be regularly checked, maintained in full
working order and kept clean. Maintenance checks
If the watersports activities are under the direct of watersports equipment should be retained.
control of the property or the activities are operated • The competency level of customers who advise
by the property in conjunction with a third party that they are of an intermediate or advanced
supplier, Public Liability Insurance (PLI) should be level should be tested. Customers should be
provided to cover all of the activities available. A requested to demonstrate their competency
copy of the PLI policy should be made available to levels to the watersports staff prior to
travel providers upon request. commencing the activity and records of this
should be retained.
• The following information should be recorded
prior to customers taking part in any • Instruction should be provided for beginners
watersports activity: and records showing this should be retained
and available for inspection.
– Personal details e.g. name, accommodation,
room number
– Swimming ability Jetties and floating platforms
– Medical conditions 207
(if appropriate to the type of activity). Jetties, pontoons and floating platforms should
be of sound construction, as non-slip as possible
• The following information should be explained
to help minimise slips, trips and falls, and be of
to customers prior to commencing any
sufficient strength to withstand weather conditions
watersports activity:
and normal berthing forces.
– Personal flotation aids: Buoyancy aids
such as a life jacket should be worn. • Appropriate signage such as “No Diving”
Failure to wear should result in the customer should be provided in a visible location
being refused permission to participate on the jetty.
in the activity • Jetties, pontoons and floating platforms should
– Craft induction: Rules of operation and be inspected regularly as part of the monitoring
safety instructions. Failure to adhere will programme and any faults identified should
result in permission being refused to be rectified. Records of the actions should
participate in the activity be retained.
©2017 ABTA & FTO
SECTION FOURTEEN
Prevention of
Spread of Infection
Introduction
Staff at the property should be trained in illness This is the day-to-day level of control, exercised
management and be able to implement the in properties to prevent an infection source within
Prevention of Spread of Infection (POSI) guidelines the operation, for example food, water and pool;
as required. The training delivered, together with and prevent, as far as reasonably practicable, the
details of staff monitoring conducted by the spread of infection. Please refer to the relevant
property managers, should be recorded to ensure sections of this technical guide for the day-to-day
the procedures are operating correctly and due management procedures that will assist
diligence can be demonstrated in the event of in this process.
an illness outbreak. At this stage, there should only be a ‘normal
sickness’ level (very low number of customers
or staff reporting diarrhoea/vomiting), with
no indication of spread from person to person,
no reports from property staff, travel providers
representatives etc. or any signs of spread of
infection e.g. customers absent from events/
excursions, soiled bedding, soiled toilets etc.
Activated stage
This stage is implemented when illness record
keeping indicates ‘above normal level’ sickness,
and/or illness spread from person-to-person.
Note: The activated stage should be implemented
where confirmed medical reports are received
detailing bacterial, viral or parasitic infection of
210 customers or staff staying (or recently checked
out) or working at the property.
The reporting and recording of the sickness of The key indicator to determining whether there is
customers and staff is vital and will help indicate an illness outbreak is from information contained
whether an illness may be being spread from within the Illness Report Forms maintained at
person to person. reception and by travel provider staff.
• Details of those who are ill and their onset date On occasion there will be little indication that
of illness and symptoms should be recorded there is an illness outbreak occurring until there
on a Illness Report Form. (An example is a sudden increase in the numbers of customers
Illness Report Form is available at the end advising the travel provider or property staff that
of this chapter). they are ill. As such, the continual monitoring
of Illness Report Forms is an essential tool in
• If more than one person from a group or family recognising illness outbreaks in their early stages.
is ill, each person should be recorded separately
on the Illness Report Form and their individual You should liaise with the travel providers in these
onset date of illness and symptoms should be instances to discuss and collate the reports received
recorded. Do not assume the onset of symptoms to ensure that accurate sickness numbers are
were all on the same date or that they all collated.
exhibited the same symptoms.
Where illness records reveal that there is an increase
• If the records show different illness onset dates in ‘normal sickness’ levels, the POSI procedures
for family or group members, especially if there should be activated.
is more than 24 hours difference, it is possible
you may be dealing with an infection which
can be spread from person to person. Such Management control
infections can also be spread to others outside
of the family or group, for example by hand
contact points, public toilets, swimming When there is an abnormally high level of sickness
pools, etc. reporting or the potential of person-to-person
spread is observed in the Illness Report Forms,
• It is important to ensure that new cases are it is recommended that the property manager
communicated to all parties, e.g. doctor, travel establishes a ‘Control of Infection Team’. This should
provider, children’s clubs. Ideally the exchange include a representative from:
of information between all parties on any illness
should occur twice daily. If there is an awareness • Food and beverage
of a significant increase of illness between these
times, all parties should be immediately notified.
• Housekeeping
‘Control of infection’ team meetings should be held and • All children should be excluded from children’s
the agreed action points should be documented on clubs until all have normal faecal movements
an action sheet, which should include the following: for 48 hours after eating and drinking normally.
• Date and time of the meeting • Customers should not be moved from one
• Who was at the meeting property to another during the activated stage.
• What was agreed to be done
Reception
• Who is responsible for undertaking the
agreed actions Reception staff should be briefed on action to be
• Timescale for action. taken on a report of a sickness or faecal accident.
It is preferable to have a named person on duty at
At subsequent meetings, the action points should all times for such incidents.
be reviewed and signed off as completed or, where
action points are incomplete or outstanding, then A copy of the Illness Report Form should be
a progress report or reasons for the delay should available for use by reception personnel.
be documented.
Housekeeping
Staff Housekeeping staff should report to their manager,
All staff should be made aware of the situation and any signs of sickness they identify during their
they should know their roles and responsibilities cleaning duties.
during the outbreak.
Staff sickness
During an illness outbreak, water samples should be Waste water, including effluent from a sewage
submitted to an accredited laboratory to confirm treatment plant, should not be used to irrigate
the absence of coliforms and faecal coliforms. grounds and gardens of the property during the
Points of sampling should include: activated stage.
If the water supply is not dosed on site and water • All food should be dispensed by catering staff.
It is appreciated that this may not always be
tests indicate less than 0.1ppm chlorine at any
feasible. Care should be exercised over self-
tap point:
service food, as children’s and adult’s hands
• Contact the water supplier to ensure the
may be contaminated and this contamination
can be passed on by contact with dispensing
chlorine level is increased to ensure 0.2ppm
at every tap point equipment or food
If, at any stage, infection in the water is considered • Have staff on hand to help children dispense
food and remove any tongs, service spoons,
to be caused by a parasite, the use of water for all
ladles or food which may have been
food and beverage preparation should cease and
contaminated by children e.g. a child sticking
expert advice should be sought immediately.
their finger into the food
• If anyone vomits in an area with uncovered • If a child vomits or has diarrhoea in the toilet
food, including near food display areas, there area, the toilet area should be closed until it
is a risk that uncovered food and surrounding has been thoroughly cleaned and sanitised.
surfaces may have been contaminated by the
virus. The following should be carried out: • If drinks are provided, disposable cups should
be provided for single use and be discarded
– The food should be discarded immediately immediately after use.
– All surfaces should be thoroughly
cleaned with a hypochlorite solution • Drink machine taps should be sanitised at the
start and end of each day utilising a disposable
(1000ppm chlorine)
cloth or paper towel.
– The area should be aired for at least one
hour by opening doors and windows. There • Staff should ideally serve drinks from these
should be mesh over window openings to dispensers rather than allowing children to
prevent the entry of flies. handle taps.
• Contaminated food, although this is rare, • Some of the virus will also settle on surfaces
but the type of food that is high risk is shellfish, and furnishings leading to environmental
especially if harvested in an area where there contamination. The virus can subsequently
is a Norovirus outbreak in the local population. be picked up by a customer or staff member
and infect them.
What are the signs and symptoms of infection? • If someone is ill in the dining room, kitchen
Classically Norovirus infection has the or similar food area, any uncovered food can
following characteristics: become contaminated by the virus cloud.
If this food is eaten, the virus will spread.
• The most common symptoms are nausea,
vomiting and diarrhoea. Symptoms often start How is the diagnosis made?
with the sudden onset of nausea followed by
projectile vomiting and watery diarrhoea. Mainly from the clinical symptoms. Norovirus
However, not all of those infected will infection should always be suspected if someone
experience all of the symptoms has unexpected vomiting. Such vomiting may
come on so suddenly that they have no time to go
• Duration of illness is 12-60 hours to their room or a toilet area. Housekeeping staff
• Incubation period of 12-48 hours should report any requests for new linen as a result
of a vomiting or diarrhoea incident in a room. If 219
• Both staff and customers affected. further cases occur in other customers within a few
There is evidence that new strains of the causative days, the diagnosis of Norovirus is heightened.
virus are emerging and, while with some strains, Unexplained diarrhoea may be due to Norovirus
vomiting is the predominant symptom, with others, infection, but may be confused with food poisoning.
it is mainly diarrhoea with quite mild vomiting. It Norovirus diarrhoea usually does not last as long
can affect adults and children in a different manner. as food poisoning diarrhoea, which can persist for
many days. If a customer or staff member has acute
diarrhoea that clears in 24-30 hours, be alert as it
may be the start of a Norovirus outbreak.
Who is at risk of contracting Norovirus? • The number of cases rises sharply at the onset,
diminishing over the next few days.
There is no specific group who are at risk of
contracting Norovirus – it affects people of all ages. • Further new cases usually occur shortly after
the arrival of new customers. Within a day or
The very young and elderly should take extra care if
two of new customers arriving, new cases of
infected, as dehydration is more common in these
the illness are reported.
age groups.
Outbreaks of Norovirus are reported frequently • The number of new cases slowly falls each
week over a period of five to seven weeks.
anywhere that large numbers of people congregate
for periods of several days. This provides an ideal Management
environment for the spread of the disease. Hotels
and cruise ships may be particularly affected by Good hygiene standards and proactive illness
outbreaks of Norovirus. management techniques can help prevent the
onset of a Norovirus outbreak, although these
What is an outbreak? are not fool-proof.
In a tourist accommodation setting it is difficult to Customers
establish a clear definition of what an outbreak is
and definitions can vary. It will depend on several During Norovirus illness outbreaks, customers may
factors such as: request to be moved to an alternative property.
It is recommended that customers should not be
220 −− the size of the property, moved as this will simply spread the illness to the
new accommodation.
−− the number of people staying there,
−− whether the initial cases (customers or staff) The implementation of the POSI guidelines detailed
were within one family or not, within this section, is essential when the onset of an
outbreak is identified.
−− the number of cases,
−− the period of time, etc.
Customer Booking Board Travel Arrival Onset Symptoms Duration of Doctor seen Diagnosis Any additional
name ref. basis provider date date of (use code) symptoms yes/no comments or
illness information regarding
investigations being
Illness report form
Symptoms Code: D = Diarrhoea, V = Vomiting, S = Stomach Cramps, F = Fever, O = Other (Please specify)
Comments
FOURTEEN: PREVENTION OF SPREAD OF INFECTION TEMPLATE
Property: Resort:
Completed by: Company:
225
Legionnaires’ Disease
Introduction
227
228
229
• Advice about specific controls should be sought • The local public health authorities may be
able to recommend a good source of advice
from experts in this field who, in addition, can or alternatively, the travel providers may be
carry out a full risk assessment of the property. able to advise you of a Legionella expert who
can assist.
• As part of the Legionella prevention plan,
a simple Legionella control audit should be
conducted on the property on a regular basis.
Solar energy and other energy
– Properties that operate all year round
should conduct their audit at least annually. recovery systems
−− Properties that operate on a seasonal
When solar energy, or any other energy recovery
basis should conduct their audit prior
system, is used for heating hot water, the principles
to the commencement of each season,
of Legionella prevention should still be followed.
as the property opens but prior to
For example, the hot water should be delivered
receiving customers.
to the hot water system at 60ºC (140ºF) and be
• An example checklist based on the 15 point kept in the entire water network in the range 50ºC
plan is available at the end of this chapter. This (122ºF) and 60ºC (140ºF). This usually will require
checklist can be used as a first step in supplementary heating by conventional heating
establishing a plan for the property. systems particularly during the cooler months.
– The checklist should be completed by the
person responsible for Legionella prevention
in the property but will require input by Reducing the risk –
other responsible people e.g. domestic Legionella 15 point plan
services manager.
– The completed checklist should be reviewed The following 15 point plan (adapted from the
and signed off by the property manager. European Technical Guidelines for the Prevention,
Control and Investigation, of infections caused by
230
Legionella species) could be used as a guide to
Legionella management create a Legionella prevention plan. If the following
15 steps are implemented and documented
evidence is retained to prove that the steps have
A detailed Water Safety Plan (WSP) should cover been clearly followed, this will provide a reasonable
the preventative actions for Legionella, although starting point in reducing the risk of Legionella
many accommodation sites prefer having a infections.
1. Have at least one named appointed competent 7. Keep showerheads, hoses and taps clean and
person (or a Water Safety Plan responsible) for free from scale and biofilm.
Legionella control.
8. Clean, drain and disinfect water heaters
2. Ensure the named person have sufficient (calorifiers) once per year.
training and experience to be able to carry
9. Disinfect the hot water system and water
out their role competently and other staff are
heaters with high level (50mg/l) chlorine for
trained to be aware of the importance of their
2–4 hours after work on the system and before
role in controlling Legionella.
the beginning of every season.
3. Ensure that the source water quality meets the
10. Clean and disinfect all water filters regularly
requirements of the EU Drinking Water Directive
as directed by the manufacturer, at least every
(Council Directive 98/83/EC) by:
one to three months. Note: Point-of-Use filters
−− ensuring that the water supply is should not be replaced if removed but a new
continuous (intermittent supplies result in one fitted according to the manufacturer’s
depressurization of water supply pipework instructions
which is likely to result in the release of
11. Inspect water storage tanks, cooling towers and
nutrients (biofilm, scale and corrosion) into
visible pipework monthly. Ensure that all linings
the system. It should be maintained at
and coverings are intact and firmly in place.
temperatures below 25ºC (77ºF) ideally
below 20ºC (68ºF), throughout the system 12. Clean and disinfect cooling towers and
to all outlets (this may not be possible when associated pack and pipes used in evaporative
the ambient temperature is high, but every air conditioning systems regularly – at least
effort should be made to ensure that cold water twice per year
entering a premises and in storage remains as 13. Ensure that when carrying out system
cold as possible). See Note on page 232. modifications or new installations they do not
−− checking that there are appropriate create pipework with intermittent or no water
backflow protection devices where there are flow, and disinfect the system following any
connections from the drinking water system work.
to non-potable water systems (such as fire
14. If there is a spa pool (also known as hot tubs,
suppression systems) and or equipment and
whirlpool spas and spa baths) ensure that:
that these have been checked on an annual basis.
4. Inspect the inside of cold water tanks at least −− it is continuously treated with 3–5mg/l
once per year and disinfect with 50mg/l chlorine or bromine and the levels and pH
chlorine and clean if they contain a deposit or (7.0-7.6) are monitored at least three times
are otherwise dirty. per day including at the beginning of each
day
5. Keep hot water hot and circulating at all times:
at least 50ºC (122ºF) at the outlets (too hot −− any adverse monitoring results have been
to put hands into for more than a few seconds) appropriate dealt with in a timely manner
throughout the entire hot water system (ensure −− Legionella testing has been carried out by
there are hot water warning signs so users are an accredited laboratory 231
aware of the scalding risk). −− at least half of the water is replaced each day
6. Run all taps and showers in guest rooms and −− sand filters are backwashed daily after the
other areas for several minutes to draw through last user has left the pool
water until it reaches the temperatures stated in −− the whole system is cleaned and disinfected
points 3 and 5 (or target biocide levels where once per week.
cold water temperatures cannot be achieved) at
least once a week if rooms are unoccupied and
always prior to occupation.
15. Daily records are kept of all water treatment Spa pools
readings, such as temperature, pH and chlorine
concentrations and ensure they are checked
regularly by the manager as being satisfactory. It is recognised that some spa pools, especially
those located externally, are at higher risk of
Note: Where target temperatures cannot contamination as a result of, for example, suntan
be achieved due to local conditions, suitable lotions from bathers or algae through exposure
alternative residual disinfection procedures must be to sunlight.
used and supported by regular testing for Legionella.
Residual disinfection procedures that have been Contamination may build up in non-accessible areas
used successfully include chlorine, chlorine dioxide such as in water pipework and aerators. These areas
and copper/silver ionisation. If chlorine is used in will require a combination of dismantling, additional
the mains water supply, it may be still necessary to cleaning and disinfection. The frequency of this
use a supplemental source of chlorine at the site in additional cleaning will depend on usage.
order to achieve a sufficient chlorine concentration Further advice about other specific prevention
at the terminal points (e.g. >0.2mg/l). However, measures and controls should be sought from
the efficacy of a biocide dosing system depends on Legionella experts.
the system conditions and water chemistry; any
treatment system must be validated to ensure it is For more information on Legionnaires’ disease
effective in each system and a monitoring plan put you can consult the following websites:
in place to ensure ongoing verification. It should European Centre for Disease Prevention
also be noted that chlorine disinfection is more and Control (ECDC)
efficient when close to pH 7.0 and this should be https://ecdc.europa.eu/sites/portal/files/
the target. documents/Legionella%20GuidelinesFinal%20
updated%20for%20ECDC%20corrections.pdf
This checklist is based on the information for owners and managers of tourism accommodation and
other accommodation sites published by ECDC. In particular, the 15 point plan for reducing the risk has been
taken into account. However, the checklist is just an example of a basic assessment and has to be adapted
to each site, to local regulations and to any other specific technical conditions e.g. solar energy.
Property name
Resort
Country
Date
Have at least one named appointed competent person (or a Water Safety Plan responsible) for Legionella control.
One member of staff, often the person in charge of engineering or maintenance, should be responsible to
the property manager for ensuring that there is an active Legionella control plan.
Do the named persons ensure that other staff are aware of their responsibilities Yes/no
in Legionella control?
Ensure the named persons have sufficient training and experience to be able to carry out their role competently
and other staff are trained to be aware of the importance of their role in controlling Legionella.
The responsible person should have been given training in Legionella control. If you do not know where such
training can be obtained, contact your local public health authorities. It is important that in-house training is 233
provided for other relevant staff.
Is the head of housekeeping aware of their duties in the control of Legionella? Yes/no
As running taps in rooms and showerhead cleaning are important control measures, it is essential that the
head of housekeeping is aware of their responsibilities so that these control measures are part of the work
plan of their staff.
What is the temperature of the hot water in the customer room furthest from °C
the calorifier?
Keep hot water hot and circulating at all times: 50°C (122°F) to 60°C (140°F)
If the temperature of the hot water is 50˚C (122°F) to 60˚C (140°F) Legionella will not grow. This
temperature should be achieved in the water from a tap within one minute of turning the tap on. You
should have a thermometer. If you cannot obtain a thermometer, as a guide, water that is 50˚C (122°F)
to 60˚C (140°F) is uncomfortable to the hands after a few seconds. The temperature should be checked at
the furthest points from the calorifier (sentinel points). Ideally there should be a thermometer measuring
the temperature of the hot water returning to the heat exchanger. This temperature should be checked and
recorded regularly.
What is the temperature of the cold water in the customer room furthest from the °C
cold water supply?
Keep cold water cold at all times. It should be maintained at temperatures below 25°C (77°F).
Legionella growth is reduced in cold water and every effort should be made to prevent it becoming warm.
Cold water storage tanks should be underground or in the basement. Pipe runs should be insulated and
not adjacent to hot water pipes. It is recognised that this may be difficult to achieve especially when the
ambient temperature is above 25˚C (77°F) and cold water entering the property may be warm but every
effort should be made to keep cold water below 25ºC (77ºF) ideally below 20ºC (68ºF). However, if due
to local climatic conditions maintaining cold water temperatures below 25°C (77°F) is not possible, then
suitable alternative residual disinfection procedures should be used. All chlorine measurements regarding
potable water in the technical guide should be 0.2 – 1.0mg/l at terminal points.
Are all taps and showers in customer rooms run for several minutes as part of the Yes/no
regular room cleaning?
Are all taps and showers in customer rooms run for several minutes at least once a Yes/no
week if they are unoccupied?
234
Run all taps and showers in customer rooms for several minutes at least once a week if they are unoccupied
and always prior to occupation.
Any stationary water in pipes will cool or heat to the surrounding temperature and this can encourage
the growth of Legionella. It is important therefore to ensure that the water in these pipes is flushed out
regularly. In unoccupied rooms this can be achieved by the housekeeping staff turning the taps and showers
on for two-three minutes at least once per week.
Are the showerheads and taps kept clean and free from scale? This includes those Yes/no
provided in pool areas, hairdressing facilities etc.
Keep all showerheads and taps clean and free from scale and biofilm.
Legionella bacteria can multiply in dirty shower heads and taps and this is encouraged by a build-up of scale
or deposits. Showerheads should be removed and thoroughly cleaned at intervals, the frequency of which
will depend on how quickly they become dirty or attract a deposit.
If there are any wet cooling towers or evaporative condensers, when were they, Date
and associated pipes, last cleaned and disinfected?
Does the water treatment programme of the cooling tower include an effective Yes/no
biocide treatment, antiscale/corrosion treatment and conductivity monitoring to
control dissolved solids?
Is there a monitoring programme to ensure that the cooling tower is operating Yes/no
within chemical and microbiological control parameters?
Clean and disinfect cooling towers and associated pipes at least twice a year.
This primarily applies to the larger units serving public rooms, kitchens etc. Such units often develop a green
or brown slime that encourages the growth of Legionella. Keeping them clean and disinfecting them will
reduce this hazard. This is a specialist procedure that should be undertaken by trained staff or an external
specialist company. It is important that only approved biocides are used at the correct concentration and
frequency.
235
Clean and disinfect water heater (calorifiers) once a year.
The water for the hot water system can be heated in a water heater, calorifier or heat exchanger that
is usually situated in the boiler room. Some types, and especially old varieties, can attract a deposit at
the bottom of the circulation chambers. It is important to clean them at least once per year and then
to disinfect them using high level chlorine (e.g. 50mg/l) or by ensuring they are heated to at least 60ºC
(140ºF) . The same applies to the possible solar tanks in the property if they hold hot water devoted for
consumption.
Is the hot water system disinfected with high level (50mg /l) chlorine for 2-4 hours Yes/no
after work on calorifiers (water heaters)?
If the property is empty for a period of time, as may happen between seasons, is the Yes/no
entire domestic water system disinfected with high level (50mg /l) chlorine for 2-4
hours before the property is reopened?
Disinfect the hot water system with high level (50mg/l) chlorine for 2-4 hours after work on water heaters and
before the beginning of every season.
Care should be taken when using chlorine at this level and staff should be given safety training. The chlorine
levels should be checked at different parts of the property and all taps and showers should be turned on
to enable the chlorine to reach all parts of the system. The system should be thoroughly flushed out at the
end of the process. Disinfection can also be achieved by raising the temperature of the hot water to 60°C
(140°F) and running all the taps and showers.
The disinfection of water systems, especially in large properties, can be complicated and requires specialised
knowledge. Suppliers should consider obtaining advice from a water treatment company.
Are all water filters cleaned and disinfected every one to three months? Yes/no
Clean and disinfect all water filters regularly - every one to three months.
This applies to sand filters, carbon filters, multimedia filters etc. It does not apply to reverse osmosis plant
membranes and water softeners which should be maintained according to the manufacturers’ instructions.
Sand filters etc. may become breeding areas for Legionella unless they are regularly cleaned and disinfected.
The filter manufacturer advice should be sought on the best procedure to be followed.
Are water storage tanks, cooling towers, and visible pipe work inspected monthly Yes/no
and the results recorded?
Are all water storage linings and coverings intact and firmly in place? Yes/no
Inspect water storage tanks, cooling towers, and visible pipe work monthly. Ensure that linings and coverings
are intact and firmly in place.
The integrity of all water storage tanks, cooling towers and visible pipe work should be checked as any
damage or rusting may enable microbes to enter the system. At the same time all coverings especially to
236 underground storage tanks should be checked. They can easily become damaged and allow dirt in that may
encourage the growth of Legionella.
When were the insides of cold water tanks last inspected, cleaned and disinfected Date:
with high (50mg/l) chlorine?
Inspect the inside of cold water tanks at least once a year and clean and disinfect with 50mg/l chlorine.
Cold water storage tanks, especially the main tanks, often become contaminated and a deposit settles on
the floor. Cracks in the walls or roof may also develop. The inside should be inspected at least annually
and any repairs undertaken. Clean and disinfect with 50mg/l chlorine. The tank will need to be thoroughly
flushed after disinfection or at least not used until the chlorine level has fallen to a low level (2mg/l).
Has there been any new pipe work or changes to existing pipe work in the last two Yes/no
years?
If yes, has it been checked to ensure that there are no pipes with intermittent or no Yes/no
water flow?
Was the system disinfected with high level chlorine or heat (60°C) following Yes/no
completion of the work?
Ensure that system modifications or new installations do not create pipe work with intermittent or no
water flow.
Improvements or modifications to pipe work may result in dead legs of pipe that are not fully removed.
These parts should be incorporated to the Legionella prevention plan and disinfected accordingly.
If there is a spa pool (also known as whirlpool spa, jacuzzis, spa baths and hot tubs)
Is it continuously treated with 3-5mg/l chlorine or bromine and are the levels Yes/no
monitored at least three times per day?
If there is a spa pool (also known as whirlpool spas, jacuzzis, and hot tubs) ensure that:
1. It is continuously treated with 3–5mg/l chlorine or bromine and the levels and pH (7.0-7.6), 237
are monitored at least three times per day including at the beginning of each day and any adverse
monitoring results have been appropriate dealt with in a timely manner
2. The pH is maintained at 7.0-7.6
3. Legionella testing has been carried out by an accredited laboratory
4. At least half of the water is replaced each day
5. Sand filters are backwashed daily after the last user has left the pool
6. The whole system is cleaned and disinfected once per week
Spa pools are a particular hazard and have been associated with a number of outbreaks of Legionnaires’
disease. The points above should be included in the operational policy for any spa pool.
Are daily records of the water treatment readings such as hot and cold water Yes/no
temperatures, pH and chlorine concentrations kept, and are they checked regularly
by the manager?
Daily records of all water treatment readings such as temperature, pH and chlorine concentrations should be
kept and they should be checked regularly by the property manager.
Keeping daily records of water treatment readings (e.g. hot and cold water temperatures and chlorine
concentrations) is an essential part of any water safety plan and is necessary for demonstrating compliance
with the regulations. The property manager should check the records regularly and take corrective actions
whenever pertinent. A tentative list of the daily records that you should keep as follows:
– Cold and hot domestic water temperatures
– Cold water chlorine concentrations
– Chlorine (bromine) and pH for spa pools
– Chlorine (bromine) and pH for cooling towers (if oxidising biocides are used for disinfection)
– Any other that could be of interest (e.g. chorine in the irrigation system).
The completed document should be retained on file and copies be made available to any travel
provider who requires evidence that you have carried out a Legionella control check.
238
Notes
239
Incident Management
and Investigation
Introduction
241
• Fire e.g. the action in case of fire, specific fire The frequency of tests should be reviewed based
on the turnover of staff and also in the event of
prevention duties relating to the property,
staff training and maintenance of equipment any substantial changes to the property or risks.
• Staff performing their allocated roles • A copy of the property floor plans
(1:100 preferably).
• Providing support and assistance to
• Names of any staff who witnessed the early
affected customers and staff
stages of the incident, these people should
• Communicating information and advice be made available for interview. 243
to customers unaffected
• Names of any customers who witnessed the
• Communicating with travel providers regarding early stages of the incident and details of
the incident and actions taken whether they are available for interview.
• Steps that have been put in place to
• Copies of any local press cuttings.
mitigate future incidents.
• The name and location of any emergency • Access to, and examination of, all written policies
services who attended. and procedures relating to health and hygiene,
including HACCP documentation – temperature
• The names and details of any local
logs, cleaning schedules and pool logs etc.
forensic laboratory in resort.
• Copies of any witness statements and • Copies of any reports relating to hygiene
formal police reports. inspections that have been undertaken at
the property.
• Reviews of fire emergency/evacuation • Details of follow up action on recommendations
drills conducted prior to the incident. taken by the property following their last
inspection.
Hygiene related incident/food
poisoning outbreak Fuel and energy safety related incident
• Copies of written sickness logs or records • A copy of the local fuel certificate for
of illness reported. This should include, as a the property.
minimum, the details of the number of customers
affected, their names (child/adult to be
• Details of the gas storage method
e.g. mains/bulk/bottle.
identified), travel provider, booking reference
details, their date of arrival, together with the • Details of the fuel appliances available
date of onset of symptoms, the symptoms, at the property.
the duration of illness and whether medical
advice has been sought.
• Copies of any reports relating to fuel safety
inspections that have been undertaken by
• Written details of those customers who have the property.
seen a doctor or who have been admitted to
the clinic, together with confirmation of any
• Details of follow-up action on recommendations
taken by the property following the last
diagnosis to date. consultant’s inspection.
• Brief narrative of events from the property’s • Brief narrative of events from the property’s
perspective. perspective.
• Details of the attending doctor. • Details of any local press reports.
Arrangements may be required to interview
the treating doctor. • Name and location of any emergency
services attending.
• Interview appointments with the property
• Names and details of any forensic support
manager and all relevant staff.
available at the resort.
• Details of any independent investigation
• Access (for inspection purposes) to all areas
undertaken by the local health authority.
of the property.
• Sampling results of any independent
• Access (for inspection purposes) to any written
testing undertaken.
fuel and energy safety procedures that were
• Access to all property areas relating to food in place at the time of the incident.
delivery, storage, preparation and service.
Examination of all swimming pools, water
244 features, air conditioning systems and
potable water supply.
• Copies of police reports and witness statements. • Results of all water testing, whether undertaken
by the property, external consultants or
• In the case of an incident in a specific room, local authorities.
where key cards are provided, details of key card
access to room records. • Records of chlorine and temperature
measurements relating to all hot water
• Copies of the vehicle access to the premises. supplies and air conditioning systems.
• CCTV footage recordings relating to the • Details of all water supplies including any
incident. temporary supplies.
• Details of security personnel training. • Brief narrative of events from the property’s
perspective and from the travel provider.
Legionella related incident • Any local press reports or other
relevant information.
• Details of customers and staff with an illness
that could be Legionnaires’ disease. • Copies of any reports relating to Legionella
inspections that have been undertaken
• Any information from the local clinics, hospital
at the property.
or head of public health, regarding confirmed
cases of Legionnaires’ disease during the • Details of follow up action on
previous two years. recommendations taken by the property
following their last inspection.
• Name of the manager or engineer responsible
for Legionella control at the property.
• A copy of the property protocol for
Legionella control.
• Up-to-date plan/diagrams showing layout
of the water systems within the property.
• Details of air conditioning plants on the property. 245
Road traffic accident (e.g. coach crash) – Marine safety related incident
property owned/operated transport
• Access (for inspection purposes) to the vessel.
• Access (for inspection purposes) to the
• Access (for inspection purposes) to any written
accident scene. safety procedures that were in place at the
• Access (for inspection purposes) to damaged time of the incident.
vehicle(s) – these are normally held in a secure
compound having been removed from the scene • Copies of any vessel registration documents,
licences and insurance policies.
of the accident. It is often necessary to obtain
permission to inspect the vehicle from the • Details of what safety and navigational
police authorities. equipment were on-board.
• Copies of all service, maintenance and • Details of what lifeboats/life rafts/life jackets
defect rectification documentation from were provided.
the vehicle operator. • Interview with the operator and/or owner of
• Access to original tachograph charts for the the vessel.
journey in question and the previous 14
days, or other records of driver hours for these
• Interview with the captain or person in
command of the vessel at the time of
periods (including co-driver if applicable). the incident.
• A copy of the driver’s personnel records • Interview with the crew involved.
including a copy of the driving licence.
• Meeting with the coastguard and/or emergency
• An appointment to interview the driver. services staff involved.
• Names of any passengers and details of • Details of any other vessel involved and
whether they are available for interview. contact details of the witnesses.
• Sight of any statements already obtained • Interview with the staff involved onboard.
by local enforcing authorities (if possible).
• Interview with the staff involved ashore.
• Sight of any photographs or video footage
• Brief narrative of events from the travel provider
already obtained by local enforcing authorities.
representative at the scene.
• Brief narrative of events from suppliers’
• The name and location of any emergency
perspective.
services who attended.
• Copies of any witness statements and
• The names and details of any local forensic
formal police reports.
laboratory in resort.
• Copies of any witness statements and
formal police reports.
246
Notes
247
Natural Disasters
Introduction
The Natural Disasters section of this technical guide has been provided
to assist tourism accommodation providers and other associated suppliers
identify the core disaster management components that should be in place
within tourism accommodation.
To have a tested system in place appropriate for the size and scale
of the property will help accommodation providers manage a natural
disaster should one occur.
249
• Staff training, allocation of roles A copy of the plan should be made available
to the travel provider upon request.
and responsibilities
Structure Fire
• The building should be free of severe structural • All escape routes should be readily available
damage. Any areas found to be unsuitable and and accessible. Fire doors and exit doors
unusable should be cordoned off and deemed should be easily openable.
out of bounds to customers and staff until
construction work is carried out to rectify the • The fire alarm system should be tested
issues identified. and fully operational.
• All damaged areas should be risk assessed, • Smoke detectors should be tested and be
cordoned off and made safe until repairs fully operational.
can be carried out. • All ‘break glass’ call points should be checked
to ensure that the glass has not been disturbed
• All balconies should be checked to ensure that
or broken.
they remain of sound construction and are
fixed appropriately to the building. • The alarm panel should be checked by a
competent engineer to ensure that the panel
• All glass windows and doors should be checked
is fully operational.
for damage. Damaged frames and cracked glass
should be replaced. • All fire hoses should be checked to ensure
that they are fully pressurised.
• All corridors, stairways and walkways should
be free from physical disrepair, rubble and
damage and able to allow unhindered
• A sufficient number of staff should be in place
who have received the requisite training on
movement of customers. safety procedures including fire fighting.
• All chairs, tables and other related beach
equipment should be clean, without cracks
and splits, and of good repair.
251
Water Waste
Water, whether received by tanker, mains, borehole All on-site sewage waste storage, disposal and
or water storage tanks, should be checked to ensure treatment systems should be examined to ensure
that it provides an uninterrupted supply throughout that the system has been not compromised.
the property. In the event that there is disturbance to any
part of the sewage waste storage, disposal and
• There should be a sufficient quantity of treatment systems, a competent engineer should
water to meet the demands of the property, rectify the issues immediately. Details of the faults
staff and customers. identified, a record of the actions taken, including
• It is essential that regular water testing samples the date and time, should be documented and
the records retained.
are taken to ensure the quality of the water
has not been compromised.
• There should be appropriate provisions for the
• All on-site water storage should be examined
safe removal of waste in order to protect the
public health.
to ensure that the storage system and water
contained within it has not been compromised.
In the event that storage is compromised, • All fuels and chemicals for waste treatment
should be appropriately stored and labelled.
the unit should be emptied and a thorough
cleaning and disinfection programme actioned
immediately. A record of the actions taken, Electricity/power supply
together with the date and time documented All electrical supplies and sockets should be
and the records retained. checked by a competent engineer and details
of the inspection documented and the records
• Details of any supplementary treatment given
retained.
to stored water should be documented and
the records retained. • All generator systems should be examined
by a competent engineer to ensure that they
• All fuel and chemicals for water treatment should
are operating effectively.
be appropriately stored and labelled correctly.
• Fuel supplies for generators should be stored
Pests appropriately and sufficient supplies maintained.
Pest control procedures should be examined to • Where faults or issues are identified they
ensure that the system for controlling pests has should be rectified immediately. Details of
not been compromised. In the event that there is the faults identified, a record of the actions
a disturbance to any part of the procedure, a pest taken, including the date and time, should
control expert should rectify the issues immediately be documented and the records retained.
to ensure that rodent and other insect infestations
are not apparent anywhere in the property or
surrounding grounds.
252
Pools
• All chemicals should be checked to ensure
Where pools and water features have become that the packaging and bottles are not damaged.
contaminated, they should be thoroughly cleaned Any damaged products should be discarded in
of sand and debris, and disinfected to ensure accordance with the manufacturer’s instructions.
that they are operating in accordance with the
manufacturer’s instructions. This may require • Where chemical spillages may have occurred,
they should be cleaned away in accordance
emptying and full disinfection.
with the manufacturer’s instructions.
• Bacteriological samples of the water should
be taken, and the details of the samples taken, Management systems
together with the results achieved, should be
documented and the records retained. It is essential that the health surveillance of staff
is maintained. Staff that report for duty with
• It is essential that regular chlorine or other illness should be asked to return home and refrain
disinfectant and pH checks are made of the from work until they are deemed fit for work by a
pool water. All checks should be documented medical practitioner.
together with details of any corrective actions
taken and the records retained. There should be sufficient staff available to ensure
that the property can operate efficiently. In the
• The pool surround should be free of debris, event that this is not possible, the travel providers
leaves, cracked tiles, and should be free from should be notified and alternative arrangements
physical disrepair, damage, rubble and other made to accommodate customers.
similar related hazards.
253
• Damaged or perished fresh, dried and canned • If the municipal beach is affected by the
food should not be used and should be natural disaster, and as a result is unusable,
discarded. Records of food that has been details of this, together with information
disposed of should be retained and available which can be obtained from the authorities
for inspection. as to when the debris will be cleared and
the beach reopened, should be issued to
• Defrosted food should either be discarded the travel provider.
or used immediately, never re-frozen.
• Resort facilities should be free from structural
• Temperature management should be damage and dangerous conditions that are
maintained in all food storage, preparation likely to cause harm.
and holding areas to preserve the safety rather
than quality of the food in all areas. • Following a disaster, consideration should be
given to the general atmosphere within the
• If there has been power interruption, and surrounding area, ensuring that the presence of
food safety quality has been compromised, visitors will not create problems for the local
alternative arrangements should be made to community.
store unspoilt foods and feed customers. In the
event that generators are not available post
crisis, consideration should be given to the
installation of generators at the property.
254
Notes
255
Villa Safety
Introduction
The Villa Safety section of this technical guide has been written to
assist tourism accommodation providers and other associated suppliers
identify the core safety components and procedures that should be
provided in villa accommodation.
We are aware that in some instances, the listing of buildings and local
preservation requirements may be instrumental in reducing the level of
safety provided to an unacceptable standard. In such cases it may be
possible to introduce interim or temporary measures that will improve
the standard to a reasonable level for use.
Any person using this guide should seek advice from a competent villa
specialist on any area which is not fully understood.
257
259
Domestic type smoke alarms should be fitted in • All boiler/water heating/heating appliances
the villa. To avoid false alarms these should be sited and associated pipes and flues throughout the
in a suitable location away from the immediate property should be operating properly and
vicinity of the cooking area. safely, be maintained in a serviceable condition
and be subject to an annual inspection by
• All battery operated smoke alarms should be a competent person.
tested on a weekly basis to ensure they are
working correctly. • The service information together with details
of any corrective action taken to rectify faults
• All smoke alarms should be vacuumed to should be recorded.
remove dust from the sensors twice per year.
• Suitable means of summoning assistance • The records should be retained for at least
six years and be made available to the travel
should be provided for example, manual alarm, providers for inspection upon request.
telephone, emergency contact numbers.
• Where gas cooking facilities are provided, the
appliance should be fitted with burner caps
Fire fighting equipment and on/off control knobs.
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• Clear operating instructions for customers • All other equipment provided should be clean
should be provided in English and other and in good condition.
appropriate languages for all gas appliances. Written instructions should be provided in
• All electrical circuits, plugs and appliances English and other appropriate languages for the
use of equipment e.g. washing machines, cookers.
throughout the property should be maintained
in a serviceable condition. The service Lidded waste bins should be provided in
information together with details of any the kitchen.
corrective action taken to rectify faults should
be recorded. The records should be retained All food storage areas should be clean, dry, and
for three years and be made available to the free from signs of pests e.g. cockroaches, ants.
travel provider for inspection upon request.
Refrigerators and freezers should be in a good state
of repair, including door seals which should be clean
and close fitting.
Portable electrical appliances such as kettles, irons,
toasters etc. should be checked by a competent
person annually and in accordance with the
manufacturer’s instructions, to ensure they are
operating correctly and there are no frayed wires
or faults.
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262
All recreational facilities such as BBQs, terrace If the pool surround incorporates raised dive
and garden furniture should be regularly checked, allurements, such as decorative rocks, urns, bridges
maintained in good order and kept clean. or other raised features, “No Diving” signs should
be displayed on the features themselves. Where
• Instructions for the use of equipment such as
possible, consideration should be given to removing
BBQs and other external equipment should
the raised feature(s) altogether.
be provided in English.
Steep slopes from standing depths should be clearly
• The BBQ area should be located in a suitable
and prominently highlighted with the use of painted
place of safety and be kept free of any potential
and/or buoyed lines across the top of the slope,
hazards e.g. overhanging trees. The BBQ should
and further indicated by the use of additional depth
never be placed inside the villa.
markings. Where possible, consideration should be
If a children’s play area is provided, it should be given to removing the slope altogether.
located in a safe place e.g. away from the road,
traffic, electrical and other hazards. Diving boards/platforms
• Wherever possible, a fence or wall should be Where possible, all diving boards and platforms
provided around the play area, and the gate should be removed from the pool(s).
should be locked at night.
• If a 1m diving board is present, the depth of the
• Play equipment should be checked on a water below the diving board should be 3.5m or
regular basis to ensure it is in good condition. more and this depth should extend forward for
5m with a total forward clearance distance of 9m.
• Any necessary repairs should be carried out
immediately and records of these retained. • A 1m fixed platform requires a minimum of
3.5m of water underneath it, extending forward
• All play equipment should be regularly
for 5m with a total forward clearance distance
maintained, serviceable and in good condition.
of 9m.
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Depth markings
• There should not be any un-highlighted trip
Depth markings, if present around the pool, hazards around the pool.
should be:
• There should not be any cracks or broken tiles
• Clearly visible, not faded and washed out
around the pool area. Regular visual checks
should be made and any cracked, broken or
• Accurate, to indicate the depth of the water missing tiles should be repaired or replaced.
• Adequate in size (10cm) and adequate in
• Prominently displayed accessible rescue
frequency (approximately every 3m) equipment, such as a reach pole and buoyancy
• Indicate where the depth changes and aid should be available close to the pool.
where there is a sudden change of depth.
Pool fixtures and fittings
Where depth markings are not present, customers
should be provided with a diagram of the pool All pool fixtures and fittings e.g. in-pool lights,
indicating the layout and relevant depths of the external lights around the pool, grilles, handrails,
pool. This diagram could be incorporated into the steps, covers and filters should be in place, be
customer information book, and should be given securely fitted and be in full working order.
to customers on arrival.
• There should be adequate means of access
and egress.
Pool depths
The freeboard distance (the distance from the
• Pool access steps (not ladders) should have
their leading edges highlighted.
top of the water surface to the top of the pool
surround) should not be more than 30cm, as this
Pool maintenance and records
affects the bathers’ exit from the pool. Where the
freeboard is greater than 30cm, specialist advice The pool should be managed in accordance with the
should be obtained on how to reduce it. pool manufacturer’s instructions. In the absence of
such a manual there should be a written policy on
• If the pool has any obvious sudden changes
the management of the pool including water testing
in depth from standing, then notices or
guidance for dosing, testing and maintenance,
preventative measures to reduce the slope’s
together with the actions to take if the results are
danger should be installed e.g. painted or
outside the desired range. The information should be
buoyed lines, and the slope should be further
available to pool staff at all times for reference.
indicated by the use of additional depth
markings. Where possible, consideration should
be given to removing the slope altogether.
• The pool water should be clear with the
bottom of the pool visible at its deepest
point at all times.
• Diving from the poolside should be prohibited
where the depth of water is less than 1.5m and
the forward clearance is less than 7.6m. “No
• The pool(s) should be regularly cleaned
(including the grease line).
Diving” signs should be prominently displayed.
• There should be a documented chemical
disinfectant treatment system in place.
Pool surround
The areas adjacent to the pool and the pool • Pool chemical dosing records should be retained
and available for inspection. The records
surround should be of a surface that is as non-slip
should, as a minimum, be signed by the pool
as possible to help minimise slips, trips and falls.
maintenance person and include date, times,
the chemicals used, the dosage and the readings.
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pH Between 7.2-7.6
• The chemical levels of the spa water should be
monitored and the results recorded in a pool log
(7.4 is ideal) book. For spa water treatment information, see
point 9 within the Legionnaires’ disease section
Temperature 29oC-30oC (84oF-86oF) of this chapter.
Please refer to chapter 4 Pool Safety section for • Young children should not be allowed to use the
specific information regarding pool outlets. spa pool and older children should be supervised.
Legionnaires’ disease 5. Run all taps and showers for several minutes at
least once a week if the property is unoccupied
and always prior to occupation.
In villas, usually the most common risk area is the
hot water system as the temperature of the hot 6. Keep showerheads and taps clean and free
water may be insufficient to control growth of the from scale.
bacteria throughout the system. The guests may
7. Ensure air conditioning units are maintained
become exposed in normal day-to-day situations
and serviced at least annually. If there is a wet
like when taking a shower or flushing a tap. Spa
cooling tower in the premises, seek the advice
pools and small wet cooling tower systems for
of a water treatment specialist and ensure that
air conditioning purposes, if present, may be also
a proper programme for controlling Legionella
potential sources of infection. Cold water systems,
bacteria is in place.
ornamental fountains and irrigation systems could
also be possible sources but to a lesser extent. 8. If the property is seasonal then disinfect both
the entire hot and cold water systems with high
It is the owner’s responsibility to ensure that all
levels of chlorine (50 ppm for 2-4 hours) before
reasonable steps are taken to minimise the risk
the beginning of every season.
of Legionella infections.
9. If there is a spa pool (also known as whirlpool
See also “Legionnaires’ disease facts” and “Risk
spa, Jacuzzi, spa bath, hot tub) seek the advice
Areas” paragraphs in the Legionnaires’ disease
of a professional pool operator for implementing
chapter for additional information.
a proper water treatment and maintenance
programme. As a general advice, ensure that:
Basic guidance for villa owners & villa managers
−− It is continuously treated with 2-3mg/l
1. Ensure you are aware of your role in controlling chlorine or bromine and the levels are
the risks of Legionella bacteria. monitored frequently, at least once per day
2. Keep hot water hot and circulating at all times: −− Part of the water is replaced regularly
50ºC - 60ºC (warning signs can be used next to −− Sand filters are backwashed regularly
taps and showers as water at this temperature −− The whole system is cleaned and disinfected
would be too hot to put hands into for more regularly and always prior to occupation
than a few seconds).
10. Take and keep records of your preventive
3. Ensure water heater units are cleaned, tasks, including records of all water treatment
maintained and serviced at least annually readings such as temperatures and chlorine
and always prior to the seasonal opening. concentrations.
4. Keep cold water cold at all times. It should be Note: See also the paragraph “Reducing the Risk -
maintained at temperatures below 25ºC. If this 15-Point Plan” in the Legionnaires’ disease chapter
cannot be achieved due to climatic conditions for more detailed information.
and any part of the cold water system or
outlet is above this temperature, a cold water
treatment disinfection system should be
considered (e.g. chlorination).
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Notes
267
ABTA Ltd
30 Park Street, London, SE1 9EQ Email: abta@abta.co.uk
Tel: +44 (0)20 3117 0590 Web: www.abta.com
Fax: +44 (0)20 3117 0581 Twitter: @ABTAtravel