13341349 emergency and safety procedures

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HOUSEKEEPINGEMERGENCY and

SAFETY PROCEDURES

Group IV- 3H2



SAFE OPERATING PROCEDURE:HOUSEKEEPING

Purpose A clean workstation free of debris and clutter iscritical to maintaining a safe work environment.

Housekeeping is a continual effort, but one wherethe rewards are far greater than the effort. Theproper management of routine tasks should bemaintained at all times.

Poor housekeeping affects all aspects ofsafety and can result in both minor andmajor incidents.



Application

Housekeeping is the responsibility of all employees.Employees are responsible for their departments and anyother locations they do work for Supervisors areresponsible for overseeing employees and insuring that

proper housekeeping is maintained. We must take every precaution to prevent accidents.Managers and employees must take responsibility for theirsafety and for the safety of our customers. The key isconsistent use of safe work practices. Work areas shouldbe maintained so that they do not create a safety hazardfor anyone. All new employees will receive basic officesafety training during their initial orientation.



If a problem exists at any point the employeeshould contact a supervisor or complete a “Report

of Unsafe Conditions” form. Aspects of proper

housekeeping practices are outlined in all safetyprograms and trainings. This is a summary of the

major housekeeping tasks that must be

maintained on a regular basis.



Emergency and SafetyProcedures

Executive housekeepers should institute safety-training programs design to instruct housekeepingemployees in safe work practices. Specific instructions toguard against hazards and dangers unique to their jobassignments should also be provided.

Housekeeping departments of large lodgingestablishments often form safety committeesconsisting of three or four employees for the purpose ofpreventing accidents from happening and investigatingaccidents after they take place in the workplace.

Members of the safety committee regularly inspect allareas in the department, such as the laundry room, andemployee areas, looking for possible and safety and firehazards.



Problems that are usuallyencountered in a hotel are as

follows:

1.Fire

2. Floods

3. Earthquake

4. Typhoons



Fires and Explosions

Small fires can easily be extinguished without evacuatingthe building or calling the fire department. However,even a small fire can quickly become a seriousproblem. The first few minutes are critical topreventing a larger emergency.

Classification of Fire:1. Class A fires- ordinary combustible solids such as

paper, wood, rubber, and textiles.2. Class B fires- petroleum hydrocarbons and volatile

flammable solvents.3. Class C fires- electrical equipment.4. Class D fires- combustible or reactive metals such as

sodium, potassium, or magnesium, metal hydrides, ororganometallics.



Causes of Fire

ØCarelessness (including smoking)

ØBurning rubbish / waste

ØPoor housekeeping

ØElectrical faults

ØMisuse of electrical installations



Fire Prevention

Fires in lodging properties are quite common but so isthe fact that most hotels, motels and resorts with stateof the art equipment to suppress fires when they occur.Executive housekeepers can help prevent fires by

fireproofing guestroom furnishing. Curtains, carpets,pillows, blankets, and upholstery should be purchasedlabeled as fire-retardant or flameproof, as cigarettesmoking in bed by guests is the typical cause of fires inguestrooms.

Above all, employees must be trained not to panic incase of fire but remain calm in all cases. Panic emotion can cause people to feel disoriented, preventing themfrom acting rationally.



If there is any doubt whether the fire can becontrolled locally by available personnel

or equipment, the following actionsshould be taken:

1. Activate the emergency alarm system.

2. Confine the fire (close window, doors between

rooms, and fire doors) to prevent further spread ofthe fire.

3. Assist injured personnel.

4. Evacuate the building; move to an assemble point

for accountability. (See the Emergency ResponsePlan for your assembly area.)

5. DO NOT ALLOW ANYONE TO GO BACK INTO THEBUILDING!



Emergency Exit Plan



Flood Prevention

By installing and maintaining floodgates atall potential entry points into the hotel.

Sandbags are on hand during typhoonseason in preparation for any continuousdownpour that may occur



Earthquakes

Dangers associated with Earthquakes:1. Partial building collapse such as collapsing walls,

falling ceiling plaster, dislodged light fixturesand pictures.

2. Flying glass from shattered windows.

3. Overturned furniture such as cabinets, standinglamps or bookcases.

4. Fires, broken gas lines and similar causes.5. Fallen power lines.

6. Inappropriate actions resulting from panic.



Safety Rules during Earthquake:

Remain Calm!

If your inside the hotel:

1. Stand in doorway.2. Get under a table or desk.3. Brace yourself in an inside corner away

from windows.

4. Move to an inner wall or corridor.5. Watch for falling objects.



11. Do not use the elevators as the powerfor elevators may go out and leave youtrapped.

12. The greatest danger from falling debrisis just outside doorways and close toouter walls.

If you are outside the hotel:1. Move away from the building, garage

walls, power poles and lamp posts.

2. If possible, proceed cautiously to a safearea.



General Safety Rules after anEarthquake:

1. Remain calm. Do not panic.

2. Do not light matches, cigarettes or turn on

3. electrical switches.

4. Protect hands and feet in all areas near5. broken glass or debris.

6. Keep head and feet protected (with blanket,

hat, pillow, etc).7. Fill your bathtub and sink with water.

8. Wait for further instructions by the HotelEmergency Response team



Other Safety Tips forHousekeeping Workers:

Use gloves as often as possible in the workplace.

Use goggles when decanting hazardous chemicals.

Wipe all spills immediately, particularly on the floors.

Walk; do not run!

Report all hallway obstructions.

Discard chipped or broken glassware safely.

Use pan and brush to sweep up broken glass.

Never touch electrical switches with wet hands.

Do not use equipment that has frayed electrical cords.

Store heavy material on lower shelves and lightermaterial above.



Keep stored material away from sprinkler heads andlight bulbs.

Do not use chairs or boxes to reach for storedmaterial.

Keep loads close to body when lifting. Bend knees and keep a straight back when lifting

heavy objects. Never try to give heavy liquids to an unconscious

person. Control bleeding by pressing on the wound with a

clean towel. Do not use bare hands to push or pull trash in

wastebaskets.

Handled soiled linen with care to avoid contact withsharps. Always use gloves to handle blood spills or stains, Report any real or potential safety hazard to your

supervisor.



Employee Theft

Estimates of employee theft in the workplaceare very high. It is believed that half of allemployees steal from their employers.Housekeeping employees have ampleopportunities to steal and pilfer-they can stealfrom guests, as they have master keys to accessthe guests’ rooms; and they can pilfer companyproperty, particularly guest and cleaning

supplies, linens, and tools.



Minimizing Theft

An effective way of controlling employee theft is byimplementing a parcel-pass system by which employeesleaving the property must show security officers a signedauthorization to remove any items from the premises. Adesignated entrance/exit for employees that is controlled by

security can be very effective, deterring individuals fromexiting the premises through unmonitored doors.

Properties that use keys rather than cards must establish aneffective way of limiting access to guestrooms, floor closets,and storerooms by establishing a key-control system.Keys must be accounted for at all times by logging them inand out at the beginning and end of shits. To avoidmisplacement, master keys should be attached to a cord orlanyard or placed in large metal rings.



Theft by guests and Intruders

The proverbial filching of towels by guests is a commontoday as it has ever been. In some cases, cash-onlyguests take with them bathroom appliances, coffeemakers, blankets, pillows, clock/radios, telephones, TV

sets, and, in rare cases, the entire furniture of rooms byparking a van behind the room sliding door/window.

Guest theft can be minimized by the establishment’s notadmitting travelers who don’t own a credit card. In any

case, section housekeepers should be trained to reportimmediately any missing item from rooms or whenobserving a guest’s suitcases or trunks and the presenceof suspicious characters loitering in hallways should also

be reported.

13341349 emergency and safety procedures

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