8.

10 PROPER USE OF THE

HAZARD SIGNS

Hazard warning signs are used to

warn staff and customer to a
potential danger.they are very
important and the guidelines for
their use must be strictly adhered
to.Hazard warning signs are most
commonly used during cleaning
operation or when spillage occur
and can be placed directly at the
problem area.
It is important that hazard warning signs;

*Are placed where the hazard is

*Are sufficient in number to indicate where the hazard starts and

finishes.

*Be placed in a position that they are not a hazard.

*Be the correct type of hazard sign to warn staff and customer what
the hazard is.
8.11 SAFETY INSPECTION

It is very important to carry out regular safety inspection,to

identify any potential safety hazard.For example,

*Worn or threadbare floor covering may cause pedestrian to

trip and fall;
*Light not working, particularly in area’s where natural light
may be at a minimum and therefore visibility.
*Poor inadequate or inappropriate storage facilities for
cleaning agents and equipment.
8.12 SECURITY IN HOTELS

Security refers to both the security

of the guest and their
belongings,and also the security of
the building. Poor maintenance and
dishonesty can jeopardize security,
and once again both management
and staff have a shared
responsibility to control both of this
threat
SUSPICIOUS ITEMS,
PERSONS AND
SITUATION

Suspicious items need to be

reported to the applicable
responsible person according to
your hotel s policy and safety
procedure.this could be your
housekeeping supervisor,
security officer etc.
SUSPICIOUS ITEMS OR SITUATIONS MAY INCLUDE:

*Blood stained items

*unattended packages in public areas/corridors and even room
*Drugs and equipment used to take drugs.
*Weapons
*A person’s in a restricted area
*A person who tries several doors with or without a key
*A person seen using the service stairs
*A person in the hotel uniform who does not look familiar
*Use excessive force against another person
*Strange (out of place) smells unusual chemical smells smoking other
than the norm, rotting smells etc.
8.13 PEST CONTROL

A Pest is any organism unwanted

creatures in the hotel that spread
disease, causes destruction. They
are often responsible for spreading
disease and environment to avoid
guest falling ill.
 TYPE OF KITCHEN PESTS

• KEEP THE INSECTS OUT-PESTS ARE ATTRACTED TO INSECTS

• MICE AND RATS
• INSECT TRAY AND FLY KILLING DEVICE SHOULD BE INSPECTED TO SE

• COCKROACHES THAT THEY ARE STILL FUNCTIONING

• HYIENE MUST BE MAINTAINED IN ALL THE AREAS
• FLEAS • DO NOT LEAVE EMPTY BOTTLE OR FOOD CANS AROUND
• DUSTBIN AREA SHOULD BE KEPT CLEANED WASHED AND BRUSHED
• FLYING AND CRAWLING DOWN WITH DISINFECTANT AND THEY SHOULD HAVE TIGHT FITTING
LIDS
INSECTS
• LINEN STORAGE AND HOUSEKEEPING AREA SHOULD BE REGULARLY

• ANT INSPECTED
• EXITS DOORWAY AND CORRIDOR SHOULD BE CLEAN AND MAINTAINED
• WALL LIZARD SO THAT PEST DO NOT RESIDE.
• ALL ENTRANCE EXITS, EXHAUST AND VENTILATION SHOULD BE
PROPERLY CLOSED
• PERIODICAL FUMIGATION.
8.14 FIRE

Fire is most threatening and most

common hazard in the hotel.it
does not discriminate people and
property. You have to take every
possible precaution to reduce the
risk of fire in the working
invironment. Always observe
tools, equipment and machinery
connected to electricity and
ensure they work properly.
TYPES OF FIRE

*Class A or ordinary combustibles this includes fuels such as wood,

paper, plastic, rubber,and cloth.
*Class B or flammable and combustible liquids and gases this
includes all hydrocarbon and alcohol based liquid and gases that will
support combustion.
*Class C or electrical this includes all fire involved energized
electrical equipment.
*Class D or combustible metals Example of these types of metals are
titanium, potassium,and magnesium.
*Class K is for fires in unsaturated cooking oils in well insulated
cooking appliance in commercial kitchen.
CAUSES Of FIRE

Following are the major source that can cause of fire incident in the
hotel.
• Electricity
• Cleaning supplies (liquid substance)
• Flammable liquids
• Combustible liquids
• Careless smoking
• Improper storage
• Unattended cocking
8.14.1 PREVENTING FIRE ACCIDENT IN THE HOTEL.
Keep electrical appliance away from water to avoid electrical shock and
fire.
Store linen, liquids and chemicals only in designated areas, otherwise
that may Increase the risk of fire.
Take special care when dealing with flammable chemical.
Make sure paper towels, linen and equipment are kept away from hot
surfaces,so they do not catch fire.
Dress properly, don’t wear loose fitting.
Never leave the tools, equipment unattended if you connected to the
electricity.
Do not smoke within the working environment
• Know the use of fire extinguisher and their location
• Keep combustible like cloth, paper, chemical, free from hot surfaces.
TYPE OF FIRE EXTINGUISHER
Commonly used fire extinguisher for civilian purpose are:

• Water based extinguisher

• Dry chemical based extinguisher
• CO2 based extinguisher
• Foam based extinguisher
Water based extinguisher Dry chemical based
extinguisher
CO2 based extinguisher Foam based extinguisher
When using a fire extinguisher, always remind the PASS

P- Pull(pull the pin that lock A- Aim (the nozzle at the base of
the handle the fire.
S- Squeeze (squeeze the handle S- Sweep (Sweep the nozzle from
to discharge the extinguishing side to side,to cover the fire.
agent.
THANK
YOU