preventing injuries to hotel and restaurant workers (worksafe)

Focus Report

Preventing Injuries toHotel and RestaurantWorkers

ABOUT THE WCBPreventing on-the-job injury and disease is the first priority of theWorkers’ Compensation Board (WCB) of British Columbia. WCBofficers inspect worksites in B.C. to make sure they comply withthe Occupational Health and Safety Regulation, which sets outminimum workplace standards for health and safety. The WCBalso investigates serious workplace accidents and consults withemployers, supervisors, and workers to promote health and safetyin the workplace.

Under the requirements of the Workers Compensation Act, aworker must report an injury or a disabling occupational diseaseas soon as possible to the employer. The employer must reportwork-related injuries, occupational diseases, and work-relateddeaths to the WCB within three days. A worker may not make anagreement with the employer to give up WCB benefits.

If a worker suffers a work-related injury or illness, the WCBprovides fair compensation that may include medical costs, lossof earnings, physical rehabilitation, and pensions. The WCB alsoworks with employers to help injured workers return to work. If aworker is killed on the job, counselling and financial help are madeavailable to the victim’s family. For more information on require-ments or eligibility for WCB coverage, contact the WCB officenearest you.

WCB PREVENTIONINFORMATION LINEThe WCB Prevention Information Line can answer your ques-tions about workplace health and safety, worker and employerresponsibilities, and reporting a workplace accident or incident.The Prevention Information Line accepts anonymous calls.

Phone 604 276-3100 in the Lower Mainland, or call 1 888 621-7233(621-SAFE) toll-free in British Columbia.

To report after-hours and weekend accidents and emergencies,call 604 273-7711 in the Lower Mainland, or call 1 866 922-4357(WCB-HELP) toll-free in British Columbia.

PREVENTINGINJURIES TOHOTEL AND

RESTAURANTWORKERS

FOCUS

REPORT

ACKNOWLEDGMENTSThis report would not have been possible without the generousassistance of people and organizations in the hotel and restaurantindustries. The Workers’ Compensation Board of B.C. thanks thefollowing organizations and their representatives who were partof a working group formed to prepare this report:

• British Columbia & Yukon Hotels’ Association

• Hotel, Restaurant, & Culinary Employees & Bar TendersUnion Local 40

• Windjammer Hotel

The WCB also gratefully acknowledges the many other indi-viduals and organizations who reviewed and gave input on thedraft. To all those who participated in this project, our many thanks.

© 1998, 2001 Workers’ Compensation Board of British Columbia.All rights reserved. The Workers’ Compensation Board of B.C.encourages the copying, reproduction, and distribution of thisdocument to promote health and safety in the workplace, providedthat the Workers’ Compensation Board of B.C. is acknowledged.However, no part of this publication may be copied, reproduced,or distributed for profit or other commercial enterprise, nor mayany part be incorporated into any other publication, without writ-ten permission of the Workers’ Compensation Board of B.C.

National Library of Canada Cataloguing in Publication DataMain entry under title:Preventing injuries to hotel and restaurant workers, focus

report. –– [1998] –

Irregular.ISSN 1499-0229 = Preventing injuries to hotel and

restaurant workers, focus report

1. Hotels – Employees – Health and hygiene – BritishColumbia. 2. Restaurants – Employees – Health andhygiene – British Columbia. 3. Industrial accidents ––British Columbia. 4. Industrial safety – BritishColumbia. 5. Industrial hygiene –– British Columbia.I. Workers’ Compensation Board of British Columbia.

HD7269.H8P73 363.11'964794711 C98-960225-7

CONTENTSIntroduction ..................................................................................................................... 1

About this report ................................................................................................... 3

1. Industry Basics ............................................................................................................ 5Importance of hotels and restaurants to the quality of life ............................. 7Injury rates ............................................................................................................. 9Fatalities in the hotel and restaurant industries ............................................... 9Exposure to HIV/AIDS, and hepatitis B and C a concern for workers ........ 9

2. Hotel industry: Types of accidents ........................................................................... 11Introduction ........................................................................................................... 13Overexertion .......................................................................................................... 14Struck-by accidents ............................................................................................... 15Falls on the same level ......................................................................................... 16Falls from elevation .............................................................................................. 17Acts of violence and force .................................................................................... 18

3. Restaurant industry: Types of accidents.................................................................. 19Introduction ........................................................................................................... 21Struck-by accidents ............................................................................................... 22Falls on the same level ......................................................................................... 23Burns and scalds ................................................................................................... 24Overexertion .......................................................................................................... 25Acts of violence and force .................................................................................... 26

4. Preventing accidents in hotels and restaurants ...................................................... 27Introduction ........................................................................................................... 29Safety tips for preventing common accidents................................................... 30Young worker focus .............................................................................................. 34Preventing overexertion accidents ..................................................................... 36Preventing exposure to HIV/AIDS, and hepatitis B and C at work ............. 38

5. Overview of a Health and Safety Program ............................................................. 45Introduction ........................................................................................................... 47What are the key contents of a health and safety program?........................... 47What are the main elements of a health and safety program? ....................... 48Guideline for a health and safety program for small businesses ................... 50Violence prevention program overview ............................................................ 52

6. Resources ..................................................................................................................... 55WCB resources ...................................................................................................... 57Employers’ advisers ............................................................................................. 58Workers’ advisers .................................................................................................. 58WCB offices ............................................................................................................ 59

iii

1

INTRODUCTION

3

About this reportAbout 8,900 workers in the hotel andrestaurant industries are injured on the jobevery year in British Columbia. More than halfof these workers have to take time off workbecause of their injuries. The types of injuriesrange from severe cuts, burns, and scalds tostrains, sprains, and broken bones. Somehotel and restaurant workers have even beenkilled on the job.

This report provides employers, supervi-sors, workers, and health and safety personnelin hotels and restaurants with information onaccidents in these industries and how toprevent them.

• Part 1 describes how the hotel andrestaurant industries contribute to theprovincial economy. It also provides anoverview of injury rates.

• Parts 2 and 3 contain information on howoften the most common accidents occurin the hotel and restaurant industries, thesources of these accidents, and theoccupations most affected. Part 2 coversthe hotel industry. Part 3 covers therestaurant industry.

• Part 4 contains information on how toprevent common accidents. It providessafety tips on cuts, knives, slips and falls,floors, stairways, storage areas, ladders,and burns and scalds. Part 4 also pro-vides information on young workers,overexertion injuries, and preventingexposure to HIV/AIDS, and hepatitisB and C.

• Part 5 contains an overview of a healthand safety program (including aguideline for small businesses) andan overview of a violence preventionprogram.

• Part 6 provides information on howto obtain WCB assistance, information,courses, publications, and videos.

Hotels and restaurantspart of WorkSafe planSeveral industries account for a highpercentage of the injury and disease claimsaccepted by the Workers’ CompensationBoard (WCB). The Prevention Division ofthe WCB has implemented a strategic plan— known as WorkSafe — to reduce inju-ries and accidents in these industries.Hotels and restaurants are included in theWorkSafe plan.

Introduction

Preventing Injuries to Hotel andRestaurant Workers: Focus Report4

The information on employment in the hotel and restau-rant industries was provided in 1997 by Statistics Canadafrom its Labour Force Survey. Please note that the figureson employment are based on Statistics Canada’s accom-modation and food services industry classification, whichmay be slightly different from the WCB’s hotel andrestaurant classification groups.

Information on the gross domestic product of the hoteland restaurant industries in British Columbia is from Sys-tem of National Accounts: Aggregate Productivity Measure,Statistics Canada, 1996.

Information on the future of the hotel and restaurantindustries in British Columbia is from Overview of the Serv-ice Sector — Accommodation and Food Services, EconomyGuide, Human Resources Development Canada, 1996.

Information on young workers is from the WCB’sProtecting Young Workers: Focus Report. Portions of thatreport were adapted from Protecting Working Teens, apublication of the Children’s Safety Network NationalInjury and Violence Prevention Resource Center, Edu-cation Development Center, Inc. and the OccupationalHealth Surveillance Program of the Massachusetts De-partment of Public Health, 1995.

What groups are included in the statisticsUnless otherwise noted, the statistics in this report arebased on the claims experience of firms registered underthe following WCB classification groups:

Restaurants• 627009 — restaurants and permanently located food

concessions

Hotels• 62700 — hotels

• 62703 — auto courts, campgrounds, motels, resortcabins, trailer courts, and other tourist resorts

Some premises register in different classifications. Therestaurant and hotel classification groups listed above donot include:

• Bed and breakfasts, lodging houses, roominghouses, and social service and health facilities withovernight accommodation

• Discothèques

• Licensed public houses and lounges if they areoperated by a separate company than the one thatoperates the hotel they are located in

• Catering

• Cafeterias and restaurants run by universities,schools, and other institutions

Statistics for the hotel and restaurant industries are pre-sented in separate parts of the report. However, there issome overlap in the statistics. For example, the statisticspresented on hotels include the experience of restaurantsregistered under the hotel classification. However, a tenantwho operates a restaurant in a hotel registers separatelywith the WCB under the restaurant classification group.

Although the statistics presented in this report donot reflect the claims experience of all premises thatprovide food services and lodging, the information inthe report — particularly the prevention informationin Parts 4 and 5 — will help all employers and work-ers at these worksites improve health and safety.

Notes on sources and statistics

5

1.1.INDUSTRY

BASICS

7

Importance of hotelsand restaurants to thequality of lifeThe province’s natural beauty is not the onlyreason tourists visit British Columbia. Manyare attracted by its hotels and restaurants.Tourists, travellers, and residents alike visithotels and restaurants for rest, leisure,convenience, and recreation. They rely onthem for safety and comfort on vacations andbusiness trips.

How the hotel and restaurantindustries participate in theeconomyThe hotel and restaurant industries are an in-tegral part of the province’s economy. From1986 to 1996, employment in hotels andrestaurants grew over one-third, from100,000 people in 1986 to 137,000 in 1996. Thenumber of people employed in these indus-tries in 1996 was approximately 7.6 percentof the work force. This is predicted to reachas high as 9.6 percent of the total B.C. workforce by the year 2005.

The value of the goods and services pro-duced by the hotel and restaurant industries— their gross domestic product (GDP) —also increased from 1986 to 1996. These in-dustries contributed $2.2 billion to the B.C.economy in 1996.

Furthermore, the demand for hotelrooms leads to the construction of newhotels, generating work for the construc-tion industry. Growth in tourism, inturn, increases the demand for transpor-tation and communications.

Hotel and restaurant industriesemployment in B.C. by year,1986–96 (in thousands)

Hotel and restaurant industriesgross domestic product (GDP)by year, 1986–96 (in millionsof dollars)

Industry Basics

7


The work forceThe hotel and restaurant industries employ alarge number of young workers. This prob-ably reflects the seasonal and part-time natureof staffing needs in these industries. They re-quire more employees during the summer andweekends — times when young people aretypically available to work.

Restaurant industry: Employment andnumber of claims by age, 1992–96

Hotel industry: Employment andnumber of claims by age,1992–96

Workers of all ages are at risk of being seri-ously injured on the job in the hotel andrestaurant industries, but the large number ofyoung people employed in them highlightsthe importance of understanding the specialconcerns with working youth. Part 4 of thisreport presents information on what can bedone to make work safer for young workers.

9

Injury ratesThough patrons associate them with comfortand enjoyment, hotels and restaurants areworksites, with real hazards and accidents.

In 1996, hotels and restaurants accountedfor about 6.3 percent of all time-loss claimsaccepted by the WCB. A time-loss claim is aclaim for time lost due to an injury that re-sults in a short-term disability, a long-termdisability, or a fatality. From 1992 to 1996:

• 24,696 time-loss claims were accepted

• 616,674 days were lost from work due toworkplace accidents

• 10 claims were accepted for fatalities

Injury rates in the hotel and restaurant in-dustries declined from four short-term disabilityclaims per 100 person-years of employmentin 1992, to three in 1996 — a drop of 25 percent.(Short-term disability claims are claims wherea payment has been made for lost income.)Since most of these injuries are preventable,injury rates are still higher than could beachieved. The WCB is working with employ-ers and workers to continue this decline.

Following are the costs the WCB paidout for claims in the hotel and restaurantindustries from 1992 to 1996:

• Health-care benefits — $15.2 million.

• Rehabilitation costs — $2.6 million.

• Other costs — about $41 million. (Theseinclude wage loss and miscellaneouscosts such as replacement glasses.)

The total costs the WCB paid out for claims inthis five-year period were $58.8 million.

The costs listed previously do not includeother costs of workplace accidents and diseaseborne by employers, such as the costs ofhiring replacement workers, overtime, andretraining. The pain, suffering, and disabilityexperienced by workers as a result ofworkplace accidents are of even greaterimportance than the financial costs.

Fatalities in the hotel andrestaurant industriesWe tend to associate logging and construction— not hotels and restaurants — withworkplace fatalities. But the table on the nextpage shows that 12 fatal claims in the hoteland restaurant industries were accepted by theWCB from 1992 to 1997. Of the 12 fatalities, 4involved violent incidents.

Exposure to HIV/AIDS,and hepatitis B and Ca concern for workersHotel and restaurant workers occasionallyfind used needles and other items at work thatcould be contaminated with blood and bodyfluids infected with the viruses that causeHIV/AIDS, and hepatitis B and C. These itemshave been found between bedsheets, underbeds, in garbage containers, and hidden inwashrooms.

From 1992 to 1996 there were four reportedneedlestick injuries in the hotel industry andfour in the restaurant industry.

It’s possible to become infected with asingle exposure incident to infected blood andcertain body fluids. The health effects of HIV/AIDS and hepatitis B and C are serious. Forthese reasons, Part 4 of this report containsinformation that will help you develop somebasic safe work practices to prevent harmfulcontact with blood and certain body fluids.

Industry Basics

9

A restaurant worker was

cleaning the washroom.

When emptying the

garbage can, the worker

was poked with a

discarded needle.


Fatality summaries: Hotel and restaurant industries*

DATE OF TIME AGE OCCUPATION SUMMARY INJURYACCIDENT

Apr 1991 20:30 45 Owner The owner was hit by a truck in a parking Massive braingarage while delivering food to a customer. injury

Oct 1991 07:30 18 Waitress The waitress died from smoke inhalation when the Smoke inhalationtrailer she was sleeping in burned to the ground.

May 1992 01:00 28 Delivery driver The pizza delivery driver was involved in a Head injurymotor vehicle accident.

May 1993 23:41 58 Owner The owner was in the process of closing his Penetrating injuryrestaurant when three masked robbers broke in. to the heartHe was stabbed in his left chest during the struggle.

Sept 1993 16:00 30 Tractor operator The worker was grading a ski run on a grade Massive brainof 58% to 62%. The machine turned injuries andsideways and rolled 8 to 10 times, coming to skull fracturerest on its tracks.

Nov 1994 18:31 33 Blaster/avalanche The worker was working in a known avalanche Suffocationcontrol person hazard area when an avalanche occurred.

He was buried in the snow slide.

Feb 1995 Unknown 36 Caretaker The fishing lodge caretaker was caught in a Hypothermiastorm while returning from picking up supplies.

Apr 1995 Unknown 59 Rancher The rancher was involved in a motor Multiplevehicle accident. injuries

Jul 1995 22:30 46 Waitress A waitress witnessed a stabbing at work. Multiple injuriesWhile she was attempting to get help for thevictim, the attacker stabbed her numerous times.

Jul 1995 22:30 37 Owner An employee stabbed the owner with a kitchen Multiple injuriesknife when the restaurant owner confronted himwith a theft allegation shortly after work.

May 1996 04:00 41 Night audit trainee The worker was shot in the head during Head injuryan armed robbery.

Jan 1997 15:20 24 Guide The worker was buried in an avalanche Asphyxiawhile heli-skiing.

*Note: Hotel classificaiton includes tourist resorts

11

2.2.HOTEL

INDUSTRY:

TYPES OF ACCIDENTS

13

IntroductionThis part of the report provides more detailon the hotel industry. It includes:

• Sources of accidents

• Occupations with the most claims

Here are the four most common types ofaccidents that resulted in time-loss claims inthe hotel industry from 1992 to 1996:

Hotel industry:Claims by type of accident,

1992–96

1. Overexertion — 27 percent of time-lossclaims. These are injuries resulting fromthe application of force to an object orperson — such as lifting, pushing,pulling, and carrying.

2. Being struck by an object — 16 percent.With this type of accident, the worker isinjured by a moving object such asequipment and tools.

3. Falls on the same level — 14 percent(for example, slips).

4. Falls from elevations — 10 percent.

Hotel Industry:Types of accidents


OverexertionOverexertion accidents accounted for 27 per-cent of all claims accepted from 1992 to 1996.The following is a breakdown of overexertionaccidents by the type of object handled:

• Handling containers accounted for41 percent. Boxes, cartons, garbage cansor bags, trays, luggage or baggage,and buckets are examples of commoncontainers.

• Moving fixtures and furniture(for example, beds, mattresses, tables,and sofas) contributed to 28 percent ofthese accidents.

• Handling laundry was responsible for8 percent.

• Handling carts or grocery buggiescontributed to 5 percent.

Hotel industry:Claims from overexertion accidents,

1992–96

The occupations with the most overexer-tion accidents were:

• Room attendants — 39 percent

• Wait staff — 10 percent

• Kitchen helpers and laundry workers— 9 percent

• Chefs and cooks — 8 percent

While lifting a tank of pop

weighing 23 kg (about

50 lb.), a worker felt her

back snap. This accident

resulted in a strain to the

worker’s lower back.

A housekeeper strained

her lower back while

leaning over and pushing a

queen-sized mattress with

her left knee.

A housekeeper felt pain

in her lower back while

repeatedly bending over

to pick up laundry

from the floor.

15

Struck-by accidentsBeing struck by an object or equipmentcaused 16 percent of all time-loss claimsfrom 1992 to 1996 in the hotel industry. Thetypes of equipment most often involved inthese accidents were:

• Knives — 33 percent

• Food containers (for example, dishes,bowls, bottles, jars) — 14 percent

• Furniture (for example, tables, chairs,beds) — 8 percent

Hotel industry:Claims from struck-by accidents,

1992–96

The occupations with the most struck-byaccidents were:



• Kitchen helpers and laundry workers— 16 percent



When a restaurant worker

tried to move a large,

round table from the

storage room, a stack of

seven tables fell on him,

injuring his right shoulder.

A folded bed fell from

the wall and struck a

housekeeper. She suffered

right shoulder and back

soft-tissue injuries.


Falls on the same levelFalls on the same level contributed to14 percent of all time-loss claims from 1992 to1996. More than half were due to slipperysurfaces, and 12 percent resulted from trippingor rough surfaces. Women had claims for fallson the same level two and a half times moreoften than men.

Hotel industry:Claims from falls on the same level,

1992–96

The occupations with the most falls on thesame level were:




• Kitchen and laundry workers— 12 percent

A porter slipped and

fell on a wet lobby floor,

dislocating his right

shoulder.

A waiter tripped while

carrying a tray of glasses.

She cut her palm on the

shattered glass, severing a

nerve and some tendons on

her right hand.

Due to slippery surface

Other

Due to tripping orrough surface 12%

30%

57%

Falls on same level

14%

17

Falls from elevationTen percent of all time-loss claims from 1992to 1996 in the hotel industry were falls fromelevation. Of these falls:

• 38 percent were on or from stairs

• 11 percent were from objects notdesigned for standing on (for example,chairs)

• 6 percent were from ladders

Hotel industry:Claims from falls from elevation,

1992–96

The occupations with the most falls fromelevation were:


• Sports and recreation workers— 17 percent



A housekeeper fell off a

chair while cleaning

windows. She fractured

her right wrist.

Falls from stairs

Other

Falls from objects

Falls from ladders 6%

11%

38%

45%

Falls fromelevation

10%


Acts of violence and forceWorkplace violence has become a growingconcern for the hotel industry. From 1992 to1996, three percent, or 250 claims, resultedfrom acts of violence or force in the workplace.Of these 250 claims:

• 70 percent were assaults without aweapon

• 24 percent were assaults with a weapon(for example, gun, knife)

• 6 percent were acts of force (that is, an actwhere it is not clear that there was anintent to injure — for example, a waiterwho is injured while trying to break up afight between customers)

Hotel industry:Claims from acts of violence and force,

1992–96

The occupations with the most workplaceviolence accidents were:

• Bouncers, door attendants — 34 percent

• Bartenders — 16 percent


• Desk clerks, reservation clerks— 8 percent

A desk clerk was

held up at gunpoint during

a robbery in a hotel lobby.

She suffered from

post-traumatic stress —

a health disorder caused

by witnessing or

being involved in a

traumatic event.

Acts of force 6%

Assault with weapon 24%

Assault without weapon 70%

Violence, force3%

19

3.3.RESTAURANT

INDUSTRY:

TYPES OF ACCIDENTS

21

IntroductionThis part of the report provides informationon the restaurant industry. It includes:

• Sources of accidents

• Occupations with the most claims

Restaurant industry:Claims by type of accident,

1992–96

Here are the four most common types ofaccidents in the restaurant industry from 1992to 1996:

1. Being struck by an object — 24 percent.These are accidents where the worker isinjured by a moving object such asequipment and tools.

2. Falls on the same level — 18 percent.

3. Burns and scalds — 16 percent.

4. Overexertion — 14 percent. These areinjuries resulting from the application offorce to an object or person — such aslifting, pushing, pulling, and carrying.

Restaurant industry:Types of accidents


Struck-by accidentsBeing struck by an object or equipment caused24 percent of the restaurant industry’saccepted time-loss claims from 1992 to 1996.Accidents with a knife accounted for morethan 60 percent of these struck-by accidents.

Restaurant industry:Claims from struck-by accidents,

1992–96

The occupations with the most struck-byaccidents were:


• Kitchen helpers or bus persons— 33 percent

Cooking appliances 17%

Other 23%

Knives 60%

Struck by object24%

23

Falls on the same levelFalls on the same level accounted for18 percent of all time-loss claims from 1992 to1996. Seventy percent were caused by slipperysurfaces, and 5 percent were due to trippingor rough surfaces. Women had claims for fallson the same level two and a half times moreoften than men.

Restaurant industry:Claims from falls on the same level,

1992–96


A kitchen helper slipped

on some grease while

putting French fries into

a deep fryer. His right

hand went into the fryer,

resulting in a third-degree

burn to his hand.

The occupations with the most falls on thesame level were:




Falls due to tripping 5%

Other 24%

Falls due toslippery surfaces 70%

Falls on same level 18%


Burns and scaldsSixteen percent of all accidents in restaurantsfrom 1992 to 1996 were burns and scalds. Con-tact with food products (for example, soup,tea, sauces) accounted for 39 percent of theseburns and scalds, and 35 percent were the re-sult of contact with fat, grease, or oil.

Restaurant industry:Claims from burns and scalds,

1992–96

The occupations with the most burns were:




Please note that chemical burns, such asthose that janitorial workers could experi-ence when handling chemical cleaningproducts, are not included in this category.Chemical burns are included in statistics ontoxic exposures.

A worker reached into a

deep fryer with a skimmer

ladle to remove a few

floating fries. The fryer oil

erupted suddenly, sending

350°F hot oil into the air

and onto the worker. Her

face, hands, back, and shins

were severely burned.

Other 6%

Heating equipment 10%

Cooking appliances 10%

Fat, grease, oil 35%

Food products 39%

Burns andScalds

16%

25

OverexertionOverexertion contributed to 14 percent of alltime-loss claims in the restaurant industryfrom 1992 to 1996. Of these, 82 percent weredue to manual handling of containers, suchas boxes and cartons.

Restaurant industry:Claims from overexertion accidents,

1992–96


While working in the

cooler, a cook strained

her back when she bent

over to lift a pail of fruit

salad weighing about

15 kg (32 lb.).

The occupations with the most overexer-tion accidents were:




Other 18%

Containers, boxes, cartons, etc. 82%

Overexertion14%


Acts of violence and forceOne percent — or 165 — of all claims inthe restaurant industry resulted from acts ofviolence or force. Of these:

• 53 percent were assaults without aweapon.

• 43 percent were assaults with a weapon(for example, gun, knife)

• 4 percent were acts of force (that is, an actwhere it is not clear that there was anintent to injure — for example, a waiterwho is injured while trying to break up afight between customers)

The occupations with the most workplaceviolence accidents were:

• Bus persons — 26 percent

• Supervisors — 23 percent

Restaurant industry:Claims from acts of violence and force,

1992–96

A customer assaulted a

waiter with a heavy

flashlight. The waiter was

trying to resolve a dispute

between another employee

and the customer. The

waiter’s spine was fractured

during the assault.

A pizza delivery driver was

bound, beaten, and robbed

by four youths. The driver

sustained multiple injuries

and subsequently suffered

from post-traumatic stress

disorder.

A kitchen worker was held

at gunpoint during an

armed robbery. She was

forced to lie on the floor

and was locked in a cooler.

She subsequently suffered

from post-traumatic stress

disorder.

Acts of force 4%

Assault with weapon 43%

Assault without weapon 53%

Violence, force1%

27

4.4.PREVENTING

ACCIDENTS IN HOTELS

AND RESTAURANTS

29

IntroductionIn the fast-paced environment of hotelsand restaurants, a common attitude is thataccidents are inevitable and a part of doingbusiness. But injuries mean losses. Lost money,lost time, and lost productivity. And moreimportantly, they mean that workers and theirfamilies suffer pain and have their livesdisrupted.

If accidents are prevented, the savings canbe significant — less overtime, less retrain-ing, and less time spent investigatingaccidents, to name a few. The other benefitsare also rewarding — morale improves andworkers feel valued.

Preventing Accidentsin Hotels and Restaurants

Hotels andrestaurants takepride in theservice they of-fer tourists andother custom-ers. Sometimesemployees takecustomer satis-faction soseriously, theythink of theirc u s t o m e r s ’safety beforetheir own. Hotels and restaurants could pre-vent many workplace injuries by paying thesame kind of attention to employee health andsafety as they do to customer satisfaction.

The information in Part 4 — which includestips on how to prevent common injuries —will help hotels and restaurants improve em-ployee health and safety.

SourceMost of the information on pages 30 to 33 has been excerpted from the Food Service WorkersSafety Guide (P96-7E), published by the Canadian Centre for Occupational Health and Safety(CCOHS). The CCOHS guide contains additional information on all the topics on pages 30to 33 as well as on hygiene and food safety, personal protective equipment, monitoring, andhealth and safety performance and legislative requirements as they relate to the food servicesector. The CCOHS Food Service Workers Safety Guide is available for $10.00/copy (quantitydiscounts are available). To order this publication and other guides available from CCOHS,call 905 570-8094, or 1 800 668-4284. Reprinted with the permission of CCOHS.


Safety tips for preventingcommon accidentsThis section contains lists of safety tips for pre-venting accidents that commonly occur in thehotel and restaurant industries. Safety tips areincluded on:

• Cuts • Knives• Slips and falls • Floors• Stairways • Storage areas• Burns and scalds • Ladders

CutsCuts can occur from:

• Knives • Furniture• Equipment • Counters• Utensils • Glassware• Preparation areas • Dishes• Cleaning equipment

Do• Throw away broken or chipped

glassware.

• Use a cutting board for safe cutting andchopping.

• Lock out or disconnect the power sourcebefore cleaning equipment such as meatslicers.

• Make sure that you receive propertraining in operating equipment and safejob procedures.

• Consult the manufacturer’s instructionmanual for operating, cleaning, andmaintaining the equipment.

• Make sure that cutting blades are sharp.

• After cleaning, make sure that all guardsand safety devices are put back in place.

• Place a warning tag on defective andunsafe equipment and do not re-start theequipment. Inform your supervisor.

Do not• Do not operate equipment if you feel

unwell or drowsy. (Remember, some coldremedies can make people feel sleepy.)

• Do not place hands near the edge ofcutting blades. Make sure you can alwayssee both hands (and all fingers) and thecutting blades.

• Do not try to catch falling objects.

• Do not try to clean or "just brushsomething off" a moving part such ascutting blades or beaters in mixers.

• Do not push or place your hand in feedhoppers or delivery chutes. Use foodpushers.

• Do not try to cut anything in a slicer thatbecomes too thin. Use a knife to finishcutting.

• Do not wear loose or frayed clothing,gloves, or jewellery that can be caught ina moving machine.

KnivesPotential injuries: cuts and amputation.

Do• Use the right knife for the job.

• Always use a proper chopping board orblock.

• Make sure the knife is sharp.

• Carry only one knife at a time, tip pointeddown at your side.

• Store knives securely in proper racks in avisible place.

• Hold the knife with your stronger hand.

• Cut away from your body when cutting,trimming, or boning.

• When not using knives, place them at theback, with the sharp edge away from you.

• After using a knife, clean it immediatelyor place it in a dishwasher.

• Use protective clothing such as mesh gloves.

31

Do not• Do not leave a knife in dishwater.

• Do not use a knife as a can opener.

• Do not try to catch a falling knife.Let it fall and then pick it up.

• Do not engage in horseplay with a knifein your hand.

• Do not carry knives while carryingother objects.

• Do not carry a knife in your pocket.

• Do not leave knives where they could beaccidentally covered.

• Do not talk to your co-workers while youare using a knife — you could becomedistracted.

Slips and fallsSlips and falls can occur from:

• Slippery and cluttered floors and stairs

• Loose or bumpy carpets and floor mats

• Defective ladders and footstools

• Poor visibility

Do• Keep floors and stairs clean, dry,

and non-slippery.

• Keep floors and stairs clear of debrisand obstruction.

• Use slip-resistant waxes to polish andtreat floors.

• Make sure that carpeting, rugs, and matsare free of holes, loose threads, loose edges,and bumps that may cause tripping.

• Use adequate warning signs for wetfloors and other hazards.

• Make sure that wooden duckboardsand railings are in good repair and freeof splinters.

• Make sure that ladders and footstools arein good repair and have non-skid feet.

• If possible, immediately remove or cleanup any tripping or slipping hazard younotice. If it’s not possible to take care ofthe hazard yourself, report it immediatelyto your supervisor.

Do not• Do not use defective ladders or footstools.

• Do not use chairs, stools, or boxes assubstitutes for ladders.

• Do not leave oven, dishwasher, orcupboard doors open. These maypresent a tripping hazard for you oryour co-workers.

FloorsPotential accidents: slips and falls.

Do• Make sure that walking surfaces are

uncluttered, non-slippery, clean, andadequately lighted.

• If you drop or spill something, clean it upimmediately.

• Mop floors with the recommendedamount of cleaning product in the water,or cleaning fluid, to ensure grease andother slippery substances are removed.

• Make sure floors are free from triphazards such as raised or broken sections.

• Treat floors with slip-resistant productsif the floors must be waxed.

• Place wet floor warning signs to preventpeople from slipping.

• Use non-slip mats and floor finishes.

• Replace doormats regularly.

• Walk — don’t run.

• Mark swinging doors with in and out signs.

Do not• Do not leave carts, boxes, trash cans,

or other objects on the floors and in the aisles. Preventing Accidentsin Hotels and Restaurants

Proper footwear prevents injuries• Wear footwear that is closed at the toe and without a

pattern of holes.

• Wear shoes that protect against spilled liquids, including hot ones.

• Wear slip-resistant shoes. For wet surfaces, the sole should have awell-defined pattern as more edges will provide a better grip.

• Don’t wear shoes that are dirty or worn out as this affects theirslip-resistance. To preserve your shoes, leave them at work andwear other shoes to and from work.

• Wear shoes with low or no heels.

• Wear shoes or boots with internal steel toe caps if you lift andcarry heavy objects.


StairwaysPotential accidents: slips and falls.

Do• Ensure that stairways are well lit.

• Keep stairs clear of obstructions.

• Use handrails.

• When carrying a load up and down stairs, make sure that the load does not block your vision.

• Report tripping hazards to your supervisor and place warning signs.

Do not• Do not store boxes and supplies on the stairs.

• Do not throw things up or down stairways.

• Do not switch off lights in the stairways.

Storage AreasPotential hazards: collapse of stored goods;slipping and tripping.

Do• Make sure the shelves are firmly secured

in place against walls and on the floor.

• Ensure adequate lighting.

• Store chemicals, detergents, andpesticides in a separate area away fromfoodstuff.

• Ensure that chemicals that are notcompatible with each other are not storedtogether. (Check the material safetydata sheet.)

• Store heavy items on lower shelves,particularly when cartons contain fluids.

• Use bins and racks as much as possible.

• Leave adequate clearance space betweenthe top of the stored goods and the ceilingin areas protected by a sprinkler system.

• Store cartons in dry areas.

Do not• Do not block passages in the storage area.

• Do not stack loose items on the topshelves.

• Do not overload shelving units.

• Do not store cardboard cartons in dampareas.

• Do not overstock.

LaddersPotential accidents: falls from portableladders; splinters; slipping.

Do• Inspect a ladder before and after each use.

• Reject a ladder if it has loose, broken, ormissing rungs; loose hinges; or loose ormissing screws or bolts.

• Reject and tag defective ladders. Havedefective ladders repaired or thrown out.

• Use a ladder designed for your task.Consider strength, type, and CanadianStandards Association (CSA) or AmericanNational Standards Institute (ANSI)approval.

• Set up barricades and warning signswhen using a ladder in a doorway orpassageway.

• Clean muddy or slippery footwearbefore mounting a ladder.

• Face the ladder when going up ordown and when working from it.

• Keep the centre of your body withinthe side rails.

• Place ladder feet 30 cm (1 ft.) from thewall for every 1 m (3 ft.) of height.

• Extend the ladder at least 1 m (3 ft.) abovethe landing platform.

• Locate the ladder on a firm footing usingslip-resistant feet or secure blocking, orhave someone hold the ladder.

• Rest both side rails on a top support, andsecure the ladder to prevent slipping.

• Use a three-point stance, keeping bothfeet and at least one hand on the ladderat all times.

33

Do not• Do not overfill pots and pans.

• Do not leave metal spoons in pots andpans while cooking.

• Do not spill water in hot oil.

• Do not overstretch over a stove, grill,or other hot area in order to reach anuncomfortable distance.

• Do not use a wet cloth to lift lids fromhot pots.

• Do not open cookers and steam ovensthat are under pressure.

• Do not lean over pots of boiling liquids.

• Do not leave a hot electric element or gasflame of stove "on" all the time.


Do not• Do not use ladder in a horizontal position

as a scaffold plank or runway.

• Do not carry objects in your hands whileon a ladder. Hoist materials or attach toolsto a belt.

• Do not work from the top two rungs. Thehigher you go on a ladder, the greater thepossibility that the ladder will slip out atthe base.

• Do not use makeshift items such as achair, barrel, milk crate, or box as asubstitute for a ladder.

Burns and scaldsBurns and scalds can occur from:

• Stoves • Toasters• Toaster ovens • Ovens• Boiling hot liquid • Hot utensils• Pressure cookers • Cooking pots• Hot dishwashers

Do• Assume that all pots and pans and metal

handles are hot. Touch them only whenyou are sure that they are not hot or whenyou are using proper gloves.

• Organize your work area to preventcontact with hot objects and flames.

• Keep pot handles away from hot burners.

• Make sure that handles of pots and pansdo not stick out from the counter orcooking stove.

• Use oven mitts appropriate forhandling hot objects. Use long glovesfor deep ovens.

• Follow electric and fire safety guidelines.

• Follow the manufacturer’s operatinginstructions.

• Use only recommended temperaturesettings for each type of cooking.

• Open hot water and hot liquid faucetsslowly to avoid splashes.

• Lift lids by opening away from you.

• Wear long-sleeved cotton shirts andcotton pants.

• Report problems to your supervisor.


Young worker focus

Why focus on young workers?Workers of all ages face hazards on the job.However, a number of factors raise specialconcerns about working youth.

• The rates of work-related injury to malesaged 15 to 24 have historically beenhigher than the rates of injuries to malesaged 25 and over and much higher thanamong females of all ages.

• In 1997, 10 out of 95 (11 percent) oftraumatic work-related fatalities reportedto the WCB involved workers aged 24 oryounger.

• Workers aged 15 to 24 sustained approxi-mately 16 percent of all disability claimsin 1996 and they constituted 14.5 percentof the work force. (About 70 percent ofthose aged 15 to 19 and 24 percent ofthose aged 20 to 24 work only part-time,so the occurrence of injuries and fatalitiescould be expected to be somewhat lowerthan average in this age group.)

• Young workers typically work at a seriesof part-time, temporary, minimum-wagejobs, often going to their jobs after puttingin the equivalent of a day of work atschool.

• As new workers, young people are likelyto be inexperienced and unfamiliar withmany of the tasks required of them,unable to recognize workplace hazards,and unaware of their rights as workers.Many positive youthful traits such asenergy, enthusiasm, and a need forincreased challenges and responsibility,combined with a reluctance to ask ques-tions or make demands of their employ-ers, can result in young workers taking ontasks for which they are neither preparednor capable of doing safely.

• Youth have an awareness that if theycause trouble at work there is always asurplus of workers to replace them. Thiscontributes to young people’s reticence torefuse jobs and activities that might placethem in danger.

• The level of physical development ofyoung workers is also important toconsider. Adolescents, especially males,between the ages of 15 and 19, experiencegrowth spurts at very different rates,which have consequences for eitherextreme. Smaller workers may not be ableto reach parts of machines and may lackthe strength required for certain tasksdesigned to be carried out by adults.Larger youths may be given adult taskssimply because of their size withoutregard to their lack of experience andmaturity.

• Young workers are often employed inretail industries. Settings in which theexchange of money occurs are thought tobe at an increased risk for workplaceviolence. Other risk factors that increasethe dangers for youth working in thesesettings include working alone andworking late in the evening and earlymorning — hours that fit many youngpeople’s schedules.

• Several U.S. reports suggest that youngpeople generally do not receive adequateprevention training either in school or onthe job. As they have little experience inthe work force in general, they also do notrecognize how much training may benecessary. Furthermore, many of thetraining materials that are available arenot geared to youth.

A supervisor told a

17-year-old fast-

food employee to

use plastic bags

inside oven mitts

when the employee

reported that the

mitts had huge

holes in them.

SourceThe information on pages 34 and 35 is fromProtecting Young Workers — a WorkSafefocus report. For a copy of the full report,contact the WCB Publications and VideosSection (see page 57).

35

What can be done to make work saferfor young workers?As the workplace is made safer in general,it will be safer for young workers. At the sametime, young workers deserve special attentionand certain prevention efforts should betargeted specifically at young workers. Theseinclude:

• Eliminating hazards through redesign ofthe workplace or work processes in jobscommonly held by youth.

• Early orientation and instruction,preferably from the moment the youngworker steps onto the worksite.

• Educating young workers, parents,employers, health providers, and schoolpersonnel about health and safety hazardsand about workplace rights and responsi-bilities.

• Expanding the base of information aboutoccupational injuries to guide preventionactivities, including efforts to encouragethe reporting of all incidents and injuriesoccurring to young people at work. Thisincludes the reporting of even thoseaccidents and injuries that do not lead tolost time.

• Emphasizing to employers the impor-tance of tailoring workplace policies toyoung workers. For example, there maybe times when a "customer is alwaysright" policy may be necessary in order toreduce the threat of violence.

• Extra observation of young workers by allsupervisors and co-workers to protect thesafety and well-being of new workers.

How employers andsupervisors can make worksafer for young workers• Know and comply with safety

requirements that apply to yourworkplace. Post these requirements whereworkers can see and read them.

• Assess and eliminate the potential forinjury and illness associated with tasksrequired of young workers.

• Provide comprehensive training to ensureyoung workers recognize hazards and arecompetent in safe work practices.

• Routinely check that young work-ers continue to recognize hazardsand use safe work practices.

• Evaluate equipment that youngworkers might be required tooperate to ensure that it is safe fortheir use.

• Ensure that young workers areappropriately supervised to preventinjuries and hazardous exposures.

• Involve supervisors and experi-enced workers in developing aworkplace health and safetyprogram and in identifying andsolving potential health andsafety problems.

What young workers can do• Be aware that you have the right to work

in a safe and healthy work environmentfree of recognized hazards and that youhave the right to refuse unsafe work tasksand conditions.

• Know that you have the right to filecomplaints with the WCB when youfeel your health and safety rights havebeen violated or your safety has beencompromised.

• Remember that all workers, includingyoung and part-time workers, areentitled to workers’ compensation ben-efits in the event of a work-related injuryor illness.

• Obtain information about your rights andresponsibilities as workers from schoolcounsellors or the WCB.

• Participate in all training programsoffered by your employer, or requesttraining if none is offered.

• Recognize and be aware of thepotential for injury at work and seekinformation about safe work proceduresfrom employers.

• Identify the first aid attendant at yourworkplace.

• Locate the first aid kit at your workplace.

• Always use safety equipment and followsafe work practices.



Preventingoverexertion accidents

Risk factorsThe key to preventing injuries is to reduce oreliminate the risk factors contributing to theinjuries. Workplace factors associated withoverexertion accidents to the back include:

• Awkward back posture held for a periodof time or repeated due to poor workingheights and reaches. Examples includereaching for linen or supplies located onhigh shelves.

• Heavy or frequent lifting, pushing,pulling, and carrying. For example,lifting and carrying bulk food containers.

• Prolonged sitting or standing.Examples include:

- Sitting — front office staff working on computers

- Standing — a restaurant worker whose duties consist of greeting customers and working the cash

• Whole body vibration.For example, delivery truck drivers.

The time to complete a task, how often it isrepeated, and the worker’s perception abouttime pressures can also influence workplacerisk factors.

How to reduceoverexertion accidentsReducing risks need not be a complicatedprocess. Following are examples of solutionsin the hotel and restaurant industries:

• Store heavier or frequently used items ata height between workers’ hips and chestto reduce awkward postures whenhandling these items.

• Place smaller loads in laundry washingmachines to reduce tangling and thesubsequent heavy pulling needed toremove the laundry from the washer.

• Use laundry carts with spring-loadedbottoms that rise as the cart isunloaded. This reduces repetitive,awkward bending.

• Install platforms at the base of laundrychutes to eliminate repetitive bendingand lifting from the floor while sortinglaundry.

• Use long-handled tools to reach the wallsand tub when cleaning showers todecrease reaching and stooping.

• Ask a co-worker for help whenmoving heavy furniture. Employersshould set a policy to give guidancein these situations.

• Ensure cleaning products and equipmentare efficient and do not require extraforce to use. For example, use a windowcleaner that doesn’t streak to reduce thenumber of wiping motions, or use acleanser that removes dirt and grimewith one swipe.

• Use smaller banquet trays to lightenloads and to make them easier tohandle.

• Store clean plates on spring-loadeddollies to reduce repetitive bending.

• Use carts to move heavy products fromstorage coolers and freezers.

What workers can do to reduceoverexertion accidents

Following are steps workers can take to reduce overexertion accidents:

• Stay in shape with regular exercise.

• Warm up the muscles used in work activities, prior to the shift.

• Use the proper handling (that is, lifting, pushing, pulling, andcarrying) technique:

- Place your feet apart for good balance.

- Bend your knees.

- Keep the load close to the centre of your body.

- Use smooth, gradual motions.

- Avoid twisting your back.

• Call for assistance when you feel the load is too heavy.

• Where possible, don’t do activities that require heavy exertion all atonce. Do parts of these activities at different times during the day.

37

• Don’t store heavy items in small,confined areas where the worker maynot be able to use safe lifting techniques.

• Design or alter “pass through” windowsin restaurants to reduce the risk of backinjury. If they are too high or too deep,workers are forced to use long reachesand awkward postures to pick up orders.

• Lower storage racks at dishwasherstations to minimize awkward lifting andreaching. Lowering the racks or using asturdy step stool can help to reduce theheight of the lift.

• Add a footrest or matting to a hostesscounter to give some relief fromprolonged standing.

• Reduce risks through organizing workdifferently. For example, room attendantscould unload laundry from their cartsmore often to lighten the loads theyhandle and to reduce the amount ofpushing needed to move the cart.

• Train and supervise workers in safe workpractices that have been developed toreduce their exposure to risk factors.


Follow a process for preventingoverexertion accidents

Finding ways to prevent overexertion accidents should be part ofan ongoing process within an organization, including:

• Examining jobs where accidents are occurring

• Identifying risk factors within those jobs that may be contributingto overexertion accidents

• Assessing the risk to workers

• Consulting with workers

• Designing and implementing solutions and safe work procedures

• Training workers in safe work procedures and the use of toolsand equipment

• Re-examining the job or task to evaluate if the risks to workershave been eliminated or reduced


Preventing exposure toHIV/AIDS, and hepatitisB and C at workHotel and restaurant workers sometimesfind used needles between bedsheets, underbeds, in garbage containers, and hidden inwashrooms. Sometimes cleaning staff comeinto contact with condoms when they try tounclog toilets.

These items could be contaminated withblood and body fluids infected with tinyorganisms that can cause disease in humans.These micro-organisms are known asbloodborne pathogens. The bloodbornepathogens of most concern are the humanimmunodeficiency virus (HIV) and thehepatitis B and C viruses. HIV causes thedisease AIDS (acquired immune deficiencysyndrome), and the hepatitis B and hepati-tis C viruses cause diseases with the samenames. Since exposure to blood and certainbody fluids may spread these viruses, thesediseases are also called bloodborne diseases.See the box on this page for a list of thesebody fluids.

Most hotel and restaurant workers won’tever contact, at work, blood and certain bodyfluids that can spread HIV and the hepatitis Band C viruses. But even employers and work-ers in settings where contact with blood andthese body fluids is not expected should beaware of some basic precautions because it ispossible to become infected with a singleexposure incident — that is, harmful contactto infected blood and body fluids. This sec-tion provides information on the basicprecautions that should be taken in such worksettings.

Hepatitis B and C should not be confusedwith hepatitis A — a foodborne illness. Thatmeans that you can become infected with thehepatitis A virus if you eat food that has beenprepared by someone who is infected with thevirus. Hepatitis A is primarily a public healthconcern. Hotel and restaurant owners whowould like more information on how toprevent the spread of hepatitis A shouldcontact their local health units.

Certain body fluids that mayspread HIV, or hepatitis B or C

The body fluids listed below are the ones referred to when this sectionsays “certain body fluids” or “infected blood and body fluids”:

• Semen• Vaginal secretions• Fluid that the fetus (unborn baby) lives in (amniotic fluid)• Fluid around the heart (pericardial fluid)• Fluid in the lining of the lungs (pleural fluid)• Fluid in the abdomen (peritoneal fluid)• Fluid in joints (synovial fluid)• Fluid surrounding the brain and spinal cord (cerebrospinal fluid)• Breast milk — has been shown to transmit only HIV• Saliva — is known to transmit only hepatitis B• Any body fluid with visible blood

Body fluids that DO NOT spread HIV, and hepatitisB and C — unless you can see blood in them

There is no evidence that the body fluids listed below spread HIVand the hepatitis B and C viruses unless you can see blood in them:

• Tears• Nasal secretions• Sputum (coughed up from the lungs)• Sweat• Vomit• Urine• Feces (stools)

These body fluids may spread other infections — for example, stoolscan spread hepatitis A and sputum can spread tuberculosis, but they arenot of concern in the spread of HIV and the hepatitis B and C viruses.

39

How the health and safety committee can helpWhere health and safety committees are required, employers mustwork with the committee to identify and resolve health and safetyproblems in the workplace. Here are some of the activities the com-mittee can undertake to help the employer ensure that workers areprepared for unexpected contact with blood and certain body fluids:

• Participate in developing hazard awareness campaigns

• Promote worker attendance at training sessions

• Review safe work practices

• Help select tools, equipment, and personal protectiveequipment (PPE)

• Participate in workplace inspections to identifypotential hazards

• Review accident and incident reports

How could someone beexposed to infected blood andbody fluids at work?Workers can be exposed to infected blood andbody fluids at work in the following ways:

• By puncturing the skin with sharp objectscontaminated with infected blood andbody fluids. (Sharp objects are commonlyknown as sharps. These include needles,scalpels, knives, razors, scissors, brokenglass, or anything that can pierce, punc-ture, or cut skin.)

• By splashing infected blood and bodyfluids into the tissues lining the eyes,nose, or mouth. These tissues are calledmucous membranes.

• By splashing infected blood and bodyfluids on non-intact skin — that is,fresh open cuts, nicks, wounds, skinabrasions, chapped and damaged skin,and skin with diseases such as eczemaand dermatitis.

How to reduce the riskof infection at workWhere it is reasonable to expect that workerscould be exposed to blood and certain bodyfluids as part of their normal job duties,employers must comply with the sections onbiohazardous materials in Part 6 of the Occu-pational Health and Safety Regulation. Underthese requirements, employers will typicallyhave to develop and implement exposurecontrol plans that eliminate or minimize thespecific risks and hazards in their workplaces.

Accident investigations are an importantsource of health and safety information. If areview of accident reports shows thatexposure incidents involving blood and cer-tain body fluids have occurred in the past, anexposure control plan may be required.

There’s a lot of concern in the workplaceabout HIV/AIDS, and hepatitis B and C. Evenif contact is not likely to occur at a worksite,the employer can help allay such concern andcan ensure that workers are prepared for un-expected events. To do this, employers should:

• Inform and instruct workers in how toeliminate or reduce the risk of contactwith blood and certain body fluids

• Ensure that work practices eliminate orminimize the risk of unforeseen contact

• Develop ways to address chance encoun-ters with blood and certain body fluids

• Provide workers with the equipment,tools, and personal protective equipment(PPE) needed to deal with an unforeseencontact

• Monitor the workplace to ensure thatsafeguards are used and safe workpractices are followed

• In case of an exposure incident, ensure that:

- Prompt, easy-to-access first aid and medical attention is available

- Employees are aware of procedures for obtaining immediate first aid and medical attention and for reporting incidents of exposure to blood and certain body fluids (see page 42)

If an exposure incident occurs at theworkplace, the employer must investigate itand, based on the findings, must develop waysto prevent similar incidents from occurring.



Picking up condomsIf you find a used condom, do not use yourbare hands to pick it up. Use waterproofgloves, tongs, or something else to pick itup and throw it in the garbage.

2. Put the gloves on. Place the sharpscontainer next to the needle or other item.Don’t hold the container in your hand, oryou might accidentally jab yourself.

3. If you are comfortable using tongs orpliers, use them to pick up the needle (orother item) and place it into the sharpscontainer. This is the preferred method.If you are not comfortable using the tongsor pliers, pick up the needle by its shaft —with your gloved hand. In both cases,place the needle into the sharps container,pointed end first, away from you. Do notinsert your fingers into the opening of thecontainer, and keep your free hand out ofthe way.

4. Remove and discard the gloves (see thenext page). Wash your hands with soapand water.

5. Don’t fill the sharps container to the brim.When it is about three-quarters full,replace it with a new one and properlydispose of the old one. Contact yourmunicipality for information on disposal.

Use tongs or pliersto pick up and placethe sharp — pointedend first — intothe container.

Safe work practicesSafe work practices explain how tasks areto be performed to reduce the likelihood ofexposure to hazards.

Even if workers aren’t expected to be in con-tact with blood and certain body fluids,all workplaces should have basic safe workpractices to deal with the rare incidents thatcould occur.

The sample safe work practices in thissection can be used to guide you in develop-ing similar ones tailored to your workplace.Specific information about your workplaceshould be added, where relevant, or where itis needed to clarify instructions. Examples ofthe types of information that should be addedinclude:

• Specific instructions on how to summonfirst aid and seek medical attention

• The person to report exposure incidents to

• What PPE (such as waterproof gloves) isrequired, when to use it, and how toobtain it

• The location of equipment and tools suchas sharps containers, tongs, and spill kits

How to pick up a sharpDon’t pick up sharps and other items (forexample, condoms) unless you have theappropriate equipment and PPE and you havebeen instructed how to do so safely. Don’t pickup anything with the intention of discardingit later. For example, don’t put a usedneedle in your pocket that isn’t in a properpocket container. You could injure yourselfbefore you discard it.

Do not place needles in regular garbageunder any circumstances — you may createa hazard for others.

Follow these steps to pick up improperlydiscarded sharps and other items that couldcarry HIV and the hepatitis B and C viruses:

1. Wear disposable waterproof gloves (suchas natural rubber latex, neoprene, nitrile,and vinyl), and have a proper sharpscontainer and tongs or pliers ready. (Youcan obtain sharps containers from safetyand medical supply stores and somemunicipal needle exchange programs.Drug stores may also carry suitablecontainers.)

41

How to remove disposable glovesRemove disposable gloves as soon as possi-ble if they become damaged or contaminated.Remove them after you have completed thetask that required gloves. Gloves should alsobe removed before leaving the work area. Donot wash and reuse your gloves. Use newgloves for each new task.

Follow these steps to make sure your handsdo not contact any blood or body fluids lefton used gloves:

1. With both hands gloved:

• Grasp the outside of one glove at the topof the wrist.

Grasp the outsideof one glove.

• Peel off this glove from wrist tofingertips while turning it inside out, asyou pull the glove off your hand andaway from you.

• Hold the glove you just removed in yourgloved hand.

Hold the glovewith your gloved hand.

2. With the ungloved hand:

• Peel off the second glove by insertingyour fingers on the inside at the top ofyour wrist.

Insert your fingers on the inside of the glove.

• Turn the glove inside out while pulling itaway from you, leaving the first gloveinside the second.

Turn the glove inside out over the first glove.

3. Dispose of the entire bundle promptly ina suitable waterproof garbage bag.

4. Wash your hands thoroughly with soapand water as soon as possible after re-moving gloves and before touching non-contaminated objects and surfaces.



How to handle garbage safelyFollow these steps to prevent contact withsharps and other items improperly discardedin garbage:

1. Handle garbage as little as possible.

2. Use waterproof garbage bags.

3. Be alert. If possible, look for sharpssticking out of the bags. Listen for brokenglass when you move the bag.

4. Don’t compress garbage or reach intogarbage containers with your bare hands.

5. Don’t use your bare hands to pick upgarbage that has spilled out of anoverflowing container. Wear puncture-resistant and liquid-resistant gloves (thetype worn by firefighters), or use othertools designed for picking up garbage.

6. Don’t let garbage bags get too full, ifpossible. Leave enough free space at thetop of the bag, so that when you grab it,you grab the top of the bag only — notany of the contents. You may have tochange bags more often to prevent themfrom getting too full. This will also makethem lighter — and thus easier to holdaway from your body.

7. Hold garbage bags by the top of the bag,away from your body. Don’t hold garbagebags against your body.

8. Don’t place one hand under the bag tosupport it.

9. Dispose of wastes according to federal,provincial, and local regulations.

What to do when an exposureincident occursThe following exposure incidents are poten-tially harmful:

• Skin is punctured with a contaminatedsharp.

• A mucous membrane (the eyes, nose, ormouth) is splashed with blood and certainbody fluids.

• Non-intact skin is splashed with bloodand certain body fluids.

If any of the above incidents occurs, followthese steps:

1. Get first aid immediately.

• If the mucous membranes of the eyes, nose,or mouth are affected, flush with lots ofclean water at a sink or eyewash station.

• If there is a sharps injury, allow thewound to bleed freely. Then wash the areathoroughly with non-abrasive soap andwater.

• If an area of non-intact skin is affected,wash the area thoroughly withnon-abrasive soap and water.

2. Report the incident.Report the incident as soon as possible toyour supervisor and first aid attendant, oroccupational health staff. This should notcause significant delay in seeking medi-cal attention.

3. Seek medical attention immediately.Seek medical attention immediately —preferably within two hours — at theclosest hospital emergency room, or at ahealth care facility if there’s no hospitalemergency room in the vicinity. Immuni-zations or medications may be necessary.These may prevent infection or favour-ably alter the course of the disease if youdo become infected. Blood tests shouldalso be done at that time. You may need tosee your family doctor within the nextfive days for follow-up, such as counsel-ling and medications.

4. Complete WCB claim forms.If the exposure incident occurred at work,the employer and worker must completeand submit the appropriate WCB claimforms. For any questions about claims,contact the WCB Occupational DiseaseService at 604 276-3007 or 1 800 661-2112.

Blood and certain body fluid contact withintact skin is not considered to be a risk forthe spread of bloodborne pathogens. Youshould, however, thoroughly wash yourhands and other affected areas immediately.If you have any further concerns, contact yourfamily physician or nearest health unit office(see the blue pages of the telephone directory).

43

SourceThe information on pages 38 to 43 is fromthe WCB publication HIV/AIDS, andHepatitis B and C: Preventing Exposure atWork. For a copy of the complete book-let, contact the WCB Publications andVideos Section (see page 57).

What to use to clean and disinfect contaminated areasFollow these steps to clean and disinfect contaminated areas:

• Put on the proper PPE.

• Use disposable towels to clean up all visible material. Discard the towels ina waterproof garbage bag.

• Disinfect the area with a fresh bleach solution. A solution of 1 part ofcommon household bleach to 100 parts of water (1:100 ratio) will kill HIVand the hepatitis B and C viruses except with spills involving a largeamount of blood. With spills involving large amounts of blood, apply asolution of 1 part common household bleach to 10 parts of water (1:10ratio). In both cases, leave the solution on for about 10 minutes. You canalso use a germicide that is approved for use as a health care disinfectant.

Caution: Do not mix cleaning chemicals such as bleach and ammonia.

How to clean up spills of bloodand certain body fluidsOnce any exposure incident has beenattended to, clean up spills as soon aspossible. Don’t clean up blood andcertain body fluids unless you havebeen trained to do so and have theequipment needed to do so safely.

Kits that contain the suppliesneeded to clean up spills are availablefrom safety supply companies.

Procedures for cleaning up spilledblood and certain body fluids shouldinclude the following steps:

1.Restrict access to the area.

2.Make sure plastic bags are avail-able for removal of contaminateditems from the spill site. Havebleach or a germicide ready.

3.Dispose of any sharps first according tothe procedure on page 40.

4.Wear disposable, waterproof gloves (suchas natural rubber latex, neoprene, nitrile,and vinyl). If necessary, wear other PPE,such as a face shield and a gown, to actas a barrier against contact with bloodand certain body fluids and the dilutehousehold bleach. If using a germicide,check the material safety data sheet(MSDS) to find out what type of gloveto use.

5.Cover your shoes or boots with dispos-able, waterproof covers if they couldbecome contaminated during clean-up.

6.Wipe up visible material first withdisposable towels (or in another way thatprevents direct contact with blood andbody fluids). Dispose of the material andpaper towels in waterproof garbage bags.

7.After you have carefully wiped up all theobvious material, it may be necessary tochange gloves. Then decontaminate thearea by carefully pouring over the spillsite a germicide approved for used as ahospital disinfectant, or a fresh solutionof household bleach and water (see thebox on this page). Leave the solution onfor 10 minutes, then wipe it up withdisposable towels. Discard the towels inthe waterproof garbage bags.

8.Clean and decontaminate all soiled,reusable equipment and supplies.Properly discard any disposable items.

9.Wear the gloves to remove other protec-tive equipment such as face shields andfootwear covers. Dispose of or clean PPE(for example, face shields, aprons, bootcovers) according to the manufacturer’sdirections.

10. Properly remove and dispose of yourgloves. Wash your hands.


45

5.5.OVERVIEW OF A

HEALTH AND

SAFETY PROGRAM

47

IntroductionEveryone who works for a hotel or restaurantmust work safely and encourage others to dothe same. But it’s the employer who must de-velop and implement policies and proceduresto prevent workplace injury and diseases in asystematic way.

Hotels and restaurants with 50 or moreworkers are required to establish formalhealth and safety programs; those withfewer than 50 employees are required toestablish less formal programs. This sectiondescribes the elements that make up an ef-fective health and safety program. It alsoreviews the elements of an effective sub-program, specifically a violence preventionprogram. The WCB’s guideline for a healthand safety program for a small business isprovided on pages 50 and 51.

What are the key contents of ahealth and safety program?Health and safety programs must be writtenand the program documents must describehow the employer will manage health andsafety. The written program must:

• Provide general direction to manage-ment, supervisors, and workers abouttheir responsibilities and roles in provid-ing a safe and healthy workplace.

• Provide specific direction to those re-sponsible for a portion of the program.

• Communicate health and safety policiesand procedures.

• Open the lines of communication byencouraging workers to express theirconcerns about health and safety.

Health and safety program overviewA workplace health and safety program addresses hazards in a system-atic, ongoing way. The first step in developing a workplace health andsafety program is to identify existing hazards and recognize factors thatcould combine to create a hazard. The hazards must then be evaluatedand eliminated. If they can’t be eliminated, they must be controlled. Theelements of an health and safety program form the infrastructure forthe process of eliminating and controlling work hazards.

Anticipation of the existence or development of workplace hazards▼

Management commitment and leadershipto a safe and healthy workplace

▼Identification of hazards

▼Evaluation of existing or potential workplace hazards

▼Elimination of hazards

▼

Hazard control through a health and safety program

Elements of a programProactive elements 1. Policy 2. Written work procedures 3. Training of workers and supervisors 4. Management and supervision of workers 5. Regular inspections 6. Hazardous materials and substances

Reactive elements 7. Medical examination and monitoring 8. First aid 9. Investigation of incidents, accidents, and diseases

Administrative elements10. Health and safety committee11. Records and statistics12. Review of the health and safety program

Overview of a Healthand Safety Program


What are the main elements ofa health and safety program?An effective program needs the supportof management, the participation of workers,an effective health and safety committee(where the workplace is large enough torequire one), and regular program reviews.The WCB requires employers to set upprograms tailored to the size and the specificneeds of their companies.

Each program element plays an importantrole in providing a safe, healthy workplace.

Proactive elementsThe first six elements of the health and safetyprogram are considered proactive elementsbecause they all play a role in the recognition,assessment, elimination, and control ofworkplace hazards.

1. PolicyThe policy states the program’s goals andcommunicates management’s commitment tohealth and safety. It states the responsibilitiesof the employer, managers, supervisors, andworkers.

2. Written work proceduresWritten work procedures include the rules andsafe work procedures developed to controlhazards. They are management’s directionsdetailing how the work is expected to be car-ried out safely.

3. Training of workers and supervisorsIt’s management’s responsibility to ensure thateveryone who performs a hazardous task istrained to follow the safe work procedures thathave been developed. Workers and supervi-sors must receive training.

4. Management and supervision of workersThe supervisor ’s first responsibility is toensure that workers have been properlyinstructed and directed in the safe perform-ance of their duties. Training (element 3) willsatisfy this first responsibility. A supervisor’ssecond responsibility is to ensure that trainedworkers follow the directions provided.

Managers have responsibilities to ensurethe health and safety program is properlydirected and controlled. These include:

• Monitoring implementation of theprogram

• Discussing health and safety issues atstaff and management meetings

• Ensuring that health and safety isgiven adequate consideration in allmanagement decisions

• Developing a system of progressivediscipline to be used if workers,supervisors, and managers deliberatelyignore safety rules and regulatoryrequirements

5. Regular inspectionsThe identification of hazards — existing orpotential — is an ongoing task because theworkplace is a dynamic place. Changes occurfor a variety of reasons. Some changes occurslowly (such as normal wear and tear onequipment and fixtures); other changes occurbecause a process is modified or somethingnew is added. Tasks may be performeddifferently, creating hazards (such as unsafeacts). Regular inspections provide the meansto continually monitor the workplace forchanging conditions and unsafe conditionsand acts. The results of these inspections canlead to changes in written work procedures(element 2), training (element 3), and super-vision (element 4).

6. Hazardous materials and substancesThis element requires that all workers be ableto recognize the harmful substances and ma-terials they might encounter in their work ar-eas. The Workplace Hazardous Materials In-formation System (WHMIS) is designed toprovide employers with the necessary infor-mation about these hazardous products toensure they are handled, used, and storedproperly.

Reactive elementsThe next three elements can be described asreactive elements because they “respond” toinjured workers, diseases, and accidents thatoccur.

7. Medical examination and monitoringIn some cases, the health of workers must befollowed to determine if working conditionshave caused or may cause an occupationaldisease. Examples include workers who mayhave had contact with an infectious organism(for example, hepatitis B and C viruses, and

49

HIV) and workers who require annualhearing tests because they are exposedroutinely to excessive noise.

8. First aidThe purpose of first aid is to provide workerswith prompt, accessible, appropriate first aidtreatment, and to keep records of each treat-ment. Effective first aid programs lower em-ployers’ staffing costs and WCB claims costsbecause minor injuries can be treated at theworksite. This element addresses how first aidwill be administered in the workplace to com-ply with occupational first aid requirements.

9. Investigation of incidents, accidents,and diseasesIt’s an unfortunate circumstance when aworker gets hurt on the job. It’s even worse ifno attempt is made to learn and correct thecauses that led to the accident and worker in-jury. If the causes are not corrected, moreworkers may be injured in a similar manner.This element addresses how investigations ofincidents, accidents, and diseases are to beconducted in order to find the causes andprevent recurrence.

Administrative elementsA health and safety program must beproperly administered to be effective. Thefinal three elements outline the administra-tive requirements of the program.

10. Health and safety committeeIn the hotel and restaurant industry, a healthand safety committee is required at workplaceswith 20 or more employees. The committeemust have at least four regular members andthe number of employer representatives mustnot outnumber worker representatives. Insmaller workplaces (more than 9 but fewer than20 regular employees), a worker health andsafety representative is required.

The committee monitors health and safetyand makes recommendations to managementon improvements. The written program shoulddescribe how the committee is to be structured,its terms of reference, and its roles and duties.

11. Records and statisticsRecords and statistics help identify trends, unu-sual conditions, and problem areas. They arecompiled to provide a performance measure-

ment of the health and safety pro-gram and for guidance to setgoals throughout the organiza-tion. Records and statistics canalso be used for educational pur-poses. Examples of records andstatistics that should be kept in-clude:

• Accident and incidentreports

• Hazard reports

• Training records

• First aid treatment book

• Equipment log books

• Maintenance records

• Statistics on the frequencyand severity of accidents

12. Review of the health andsafety programA systematic and critical examination of theentire workplace should be carried out at leastannually. A review is intended to examine theextent and effectiveness of existing health andsafety activities and to identify deficiencies.

What are health and safetysub-programs?Where a hazard is responsible for a significantportion of total injuries or diseases at theworkplace, management must address thathazard in a systematic way. The best way todo this is to apply the elements of the healthand safety program to the specific hazard andcreate a sub-program.

Violence is a good example. From 1992to 1996, violent incidents in the hotel andrestaurant industry resulted in 4 fatalities,162 accepted claims from restaurants, and250 accepted claims from hotels. For thisreason, hotels and restaurants must developworkplace violence prevention programs.These violence prevention programs shouldcontain essentially the same elements as thegeneral health and safety program such asa policy, written work procedures, trainingof supervisors and workers, accident inves-tigations, records and statistics, and thecommitment of the employer. Refer to pages52 and 53 for an overview of a violence pre-vention program.



The following guideline will help small busi-nesses prepare their written health and safetyprograms. As it is a guideline only, employ-ers must tailor it to their particularworkplaces. This includes adding specific in-formation on written safe work proceduresthat have been developed at that worksite,stating what types of personal protectiveequipment (PPE) must be used, listing addi-tional training and orientation topics, and pro-viding details about first aid and other proce-dures for emergencies.

The paragraphs in regular type show infor-mation in a sample guideline. The paragraphsin italics provide guidance on writing yourown program.

Health and safety policy (Name of firm) wants its workplace tobe a healthy and safe environment. As such,it is necessary that our firm establish andmaintain a workplace health and safety pro-gram designed to prevent injuries and occu-pational disease. Management is responsiblefor providing workers with adequate instruc-tion in health and safety and for addressingunsafe situations in a timely, effective man-ner. All workers and service contractors arerequired to work safely and to know and fol-low our company guidelines for safe workprocedures. (Signed) . (Date) .

ResponsibilitiesSenior management’s responsibilities include:

• Establishing the health and safetyprogram

• Conducting an annual review in (month)of each year

• Training supervisors

• Providing a safe and healthy workenvironment

Managers’ and supervisors’ responsibilitiesinclude:

• Orienting new workers

• Ongoing training of workers

• Conducting regular staff safety meetings

• Performing inspections andinvestigations

• Reporting any safety or health hazards

• Correcting unsafe acts and conditions

Employees’ responsibilities include:

• Learning and following safe workprocedures

• Correcting or reporting hazards tosupervisors

• Participating in inspections andinvestigations where applicable

• Using PPE where required

• Assisting in the creation of a safeworkplace by recommending actions thatwill improve the effectiveness of thehealth and safety program

Written safe work procedures(Written procedures are needed for high risk orcomplex operations. Work activities requiringprocedures should be listed here. A WCB safetyor hygiene officer may be able to advise on thosethat need to be addressed. The procedures can beattached to the program. In a small restaurant,procedures for changing oil in fryers and forcleaning equipment are examples of proceduresthat may be required.)

Personal protective equipment(List the PPE required, the circumstances in whichit is used, and where it can be found. For example,the PPE needed in a small restaurant might in-clude gloves, aprons, and non-slip shoes.)

Education and trainingAll workers will be given an orientation bytheir supervisor immediately upon hiring.The following topics will be included in theorientation:

Guideline for a health and safety program for small businesses

51


• Fire exit routes and marshalling area

• Location of first aid kit and fireextinguisher

• Name of first aid attendant and how tosummon the attendant

• How to report injuries to first aid

• Location of material safety data sheets(MSDSs) — these are provided bysuppliers of chemical products andcontain information on how to handleand use the chemical product safely

• Workplace Hazardous MaterialsInformation System (WHMIS) trainingfor any hazardous product in the area

• Applicable written procedures

• Names of joint health and safety commit-tee members, or worker representative, ifrequired at the workplace

At the end of the orientation, workers willbe given a copy of this program and advisedof their rights and responsibilities under theOccupational Health and Safety Regulation.

Management will ensure that staff receivefurther training when necessary to help en-sure the safe performance of their duties. Staffmeetings are a means of helping to ensuresafety awareness.

(For higher hazard work areas and jobs, orien-tation in additional topics may be necessary. Thesetopics should be listed in the program.)

InspectionA good inspection not only addresses physi-cal hazards, but also how work is performed.A supervisor and a worker will inspect theworkplace.

(Specify intervals at which inspections will beperformed — typically once a month or at otherintervals that prevent the development of unsafeworking conditions. It is useful to inspect theworkplace before a staff meeting so that results canbe discussed with staff.)

Correction of unsafe conditionsSerious hazards or unsafe work practices thatare discovered during inspections or observedby workers or management will be dealt with

immediately. Other hazards will be dealt withas soon as possible.

Investigation of incidentsA supervisor and a worker should investi-gate any injury or close call on the same dayit occurs. Any incident that results in an in-jury requiring medical treatment, or thathad the potential for causing serious injury,must be investigated immediately. The pur-pose of an investigation is to find out whatwent wrong, determine if health and safetypractices were faulty, and most importantly,recommend actions that will prevent a re-currence of the problem.

First aidThis workplace keeps a (type) first aid kitin the (location) .

(Specify name of first aid attendant if one isrequired. Also provide the applicable ambulanceand hospital phone numbers.)

Emergency preparedness• Fire — See the fire plan posted at

(location) . Fire extinguishers are locatedat (list locations) .(Names of employees) are trainedhow to use them.

• Earthquake — An annual inspection willbe conducted, focusing on objects thatmay pose a hazard during an earthquake.The exit and marshalling procedures arethe same as for fires. (Or, if not, note thelocation of earthquake procedures here.)

• (Note other emergency procedures, such asprotection from violence, here.)

Records and statisticsAccurate health and safety records provide anexcellent gauge to determine how we are do-ing. The following records are maintained andwill be reviewed annually: claims statistics, thefirst aid record book, completed inspectionlists, occurrence investigations, MSDSs, andWCB inspection reports. These records arekept at (location) .

Medically related records will be handledin a manner that respects confidentiality.


Violence preventionprogram overviewEmployers must provide a workplace as safeas possible from the threat of violence. TheWCB requires that employers determine ifthere is a risk of violence on their premises,and if so, they must set up procedures to elimi-nate or minimize the risks to workers. Em-ployers must instruct workers about the haz-ards of workplace violence and explain howthey should respond to violence. Employersmust also investigate and keep records of in-cidents of violence.

What is workplace violence?Incidents of violence include attempted andactual assaults and threatening statements andbehaviour toward an employee, by anyoneother than a co-worker. Such acts must givethe employee reasonable cause to believe heor she is at risk of injury to be coveredunder the WCB violence requirements. Theseincidents may not necessarily occur at theworkplace. They are considered workplaceviolence if they arise out of the worker’semployment.

When is a risk assessment required?A risk assessment is required if there is inter-action between employees and persons otherthan co-workers, with a potential for threatsor assaults.

How to do a risk assessmentHere is a simple way of conducting a risk as-sessment in hotels and restaurants of all sizes.

• Include all employees in smallworkplaces. Larger companies shouldgather as many employees as possible.Ensure that at least one employee fromevery site, section, and shift is present.Gather groups by section or job descrip-tion, or include a representative fromeach. If your workplace is large enough tohave a health and safety committee, itsinvolvement is essential.

• Get the group to discuss the followingthree questions, asking each person toanswer in turn:

1. What violence have you been exposed to on this job?

2. Do you know of violent incidents happening to others in similar jobs?

3. What violence-related concerns do you have on this job?

• In a very large workplace you couldsupplement this process by sending allemployees a form listing the three ques-tions. The survey can be anonymous, butmake sure employees list their job types,shifts, and location (for example, “waiter,night shift, coffee shop”).

• List the answers on a chalkboard or alarge sheet of paper. Summarize them.The results of this process will be asummary of the real and perceivedrisks at the worksite.

How to develop a violenceprevention programUse the results of the risk assessment todevelop a program that addresses the specificneeds of your company and workers. It shouldinclude the following:

Written policy• Write a policy stating your company’s

overall approach to preventing violentincidents and outlining the responsibilitiesof managers, supervisors, and workers.

Items to consider in a risk assessmentA risk assessment should look at these characteristics of the workplace:

• The nature of interactions between workers and customers —money transactions, alcohol sales, security services

• The attributes of workers — training and experience, age andgender, appearance, health, personality and attitude

• The nature of the work environment — work location, staffcomplement, workplace layout, lighting and security provi-sions, hours of operation

• Past history of incidents in the workplace and similar operations— number or frequency, type and severity, time and location,job classification, attributes of the customer, nature of theinteraction between the worker and the customer

53


Review of health and safetyrequirements is ongoing

The Workers’ Compensation Act and theOccupational Health and Safety Regu-lation are subject to ongoing review toensure that requirements address newhazards and workplace trends. Ongoingreview could result in changes to legis-lation and new requirements.

The WCB keeps employers andworkers informed about changes to re-quirements in many ways, such asannouncements in local papers and itspublications, including WorkSafe maga-zine and the WCB Web site. See page 58for information on the Web site and onhow to get on the mailing list forWorkSafe magazine.

Written procedures• Identify the steps to be taken to eliminate

or minimize the risk of violent incidents.

• Develop written procedures andinstructions to be followed by workersand supervisors. Consider workplacelayout, lighting, entrances and exits,and the concerns identified in the riskassessment.

Risk assessments• Provide for periodic risk assessments.

• Provide a means to document the riskassessments.

• Make the results available to workers.

Instruction of workers• Make sure all workers — including new

ones — are aware of the risks.

• Train all workers in safe workprocedures.

• Ensure that all workers and supervisorsfollow these safe work procedures.

Response to incidents• Instruct workers to report all incidents of

violence to managers or supervisors and tocomplete a violent incident report form.

• Ensure that workers don’t undertakehazardous activities unless they havebeen trained to do so without undue riskto themselves or other workers. Thisincludes trying to apprehend robbers andshoplifters.

• Investigate incidents of violence todetermine steps needed to avoid theirrecurrence. Review the effectiveness ofcurrent procedures. Take action on thesteps needed to avoid recurrence.

For more informationFor more information on how to set upa workplace violence prevention pro-gram, see the WCB publication Take Care:How to Develop and Implement a WorkplaceViolence Prevention Program. It contains asection of sample forms such as a RiskAssessment Summary Report, PolicyStatement, and Violent Incident ReportForm. To order a copy, contact the WCBPublications and Videos Section (seepage 57).

Working alone• Ensure that checks of all employees

working alone are made at reasonableintervals.

• Provide workers with a means ofcommunication for emergencies.

Program review• Review your program

periodically to identifynew risks of injury toworkers

55

6.6.RESOURCES

57

WCB resources

Prevention Information LineThe WCB Prevention Information Lineanswers questions on:

• Safety and health requirements

• Employer and worker responsibilitiesunder the Workers Compensation Act

• General safety and hygiene topics

• First aid requirements

• Reporting an accident or incident

You can also call anonymously to reportworkplace health and safety concerns.

During business hours, call 604 276-3100,or call toll free 1 888 621-SAFE (7233). Forafter-hours and weekend emergencies, call604 273-7711 or toll-free 1 866 922-4357(WCB-HELP).

Accident and Injury ReportingSystem (AIRS)AIRS is an electronic accident and injuryreporting system that makes it easier andfaster for employers to report accidents andinjuries to the WCB. The system is designedfor employers filing 30 or more claims peryear. The WCB provides AIRS software,installation, training, and support at no cost.For more information, call the Prevention In-formation Line.

WorkSafe Education NetworkTo increase the accessibility of health andsafety education and training, the WCB haspartnered with B.C. educational institutionsto provide community-based educationcourses. Most college campuses in B.C., theBritish Columbia Institute of Technology, theUniversity of Northern B.C., and variousschool districts offer WorkSafe educationcourses. The courses available at time ofpublication are:

• Occupational Health and Safety in SmallBusiness

• Hazard Recognition and Control

• Investigating and Controlling Sprainsand Strains

• Joint Health and Safety CommitteeTraining

• Supervisor Safety Management

• Preventing Workplace Violence

Other courses are in development. For moreinformation, or to register for a WorkSafecourse, call the campus in your area. Infor-mation is also available on the WCB Web site(see page 58).

Publications and videosThe WCB is one of North America’s leadingpublishers of workplace safety materials.Many brochures, posters, and videos are freeto B.C. workers and employers. Videos canbe borrowed or purchased.

To receive the WCB Publications Catalogue,WCB Video Catalogue, or any publications orvideos listed in the catalogues, contact thePublications and Videos Section:

Publications and Videos SectionWorkers’ Compensation Board of B.C.6711 Elmbridge WayRichmond BC V7C 4N1Phone: 604 276-3068Fax: 604 279-7406Toll free: 1 800 661-2112, local 3068E-mail: [email protected]

Mailing addressWorkers’ Compensation Board of B.C.PO Box 5350 Stn TerminalVancouver BC V6B 5L5

Resources

mailto:[email protected]


WorkSafe magazineWCB’s WorkSafe magazine provides health andsafety news for the employers and workersof British Columbia. It is published bimonthly.

For your free subscription to this magazine,call 604 231-8690. Outside the Lower Mainland,call toll free 1 800 661-2112, local 8690. It isalso available on the WCB Web site.

Publications on the WebThe Occupational Health and Safety Regu-lation and many other WCB publicationsare available at the WCB Web site. Visitwww.worksafebc.com.

WCB library open to the publicThe WCB library maintains a comprehensivecollection of health and safety publications.You can browse information at the library orborrow publications through your local li-brary’s interlibrary loan service.

6951 Westminster HwyRichmond BC V7C 1C6Phone: 604 231-8450Fax: 604 279-7608Toll free: 1 800 661-2112, local 8450Open 8:30 to 4:30, Monday to Friday

Employers’ advisersThe Employers’ Advisers office is a branch ofthe Ministry of Labour. It is independent ofthe WCB. Employers’ advisers provide assist-ance and advice to employers on workers’compensation legislation, decisions, appeals,and policies. Advisers conduct educationalseminars for employers on many topics, suchas the occupational health and safety require-ments, claims management, and assessments.The Employers’ Advisers have offices at sev-eral locations. Visit their Web site for up-to-dateinformation: www.labour.gov.bc.ca/eao.

Richmond (head office)Employers’ Advisers, CompensationAdvisory Services4003 – 8171 Ackroyd RoadRichmond BC V6X 3K1Phone: 604 660-7253Fax: 604 660-7498Toll free: 1 800 925-2233E-mail: [email protected]

Abbotsford: 604 870-5492Toll free: 1 866 870-5492

Kamloops: 250 828-4397Toll free: 1 866 301-6688

Kelowna: 250 717-2050Toll free: 1 866 855-7575

Prince George: 250 565-4285Toll free: 1 888 608-8882

Victoria: 250 952-4821Toll free: 1 800 663-8783

Workers’ advisersThe Workers’ Advisers office is also a branchof the Ministry of Labour, independent of theWCB. Workers’ advisers provide assistanceand advice to workers who are having prob-lems with WCB claims in B.C.

The Workers’ Advisers can be contacted atthese locations. Visit their Web site for up-to-date information: www.labour.gov.bc.ca/wab.

RichmondWorkers’ Advisers,Compensation Advisory Services3000 - 8171 Ackroyd RoadRichmond, BC V6X 3K1Phone: 604 660-7888Fax: 604 660-5284Toll free: 1 800 663-4261E-mail: [email protected]

Kamloops: 250 371-3860Toll free: 1 800 663-6695

Nanaimo: 250 741-5504Toll free: 1 800 668-2117

Victoria: 250 952-4393Toll free: 1 800 661-4066

Prince George: 250 565-4280Toll free: 1 800 263-6066

http://www.worksafebc.com


http://www.labour.gov.bc.ca/wab


59

Resources

Visit our Web site at www.worksafebc.com

Abbotsford2774 Trethewey Street V2T 3R1Phone 604 276-31001 800 292-2219Fax 604 556-2077

Burnaby450 – 6450 Roberts Street V5G 4E1Phone 604 276-31001 888 621-7233Fax 604 232-5969

Coquitlam104 – 3020 Lincoln Avenue V3B 6B4Phone 604 276-31001 888 967-5377Fax 604 232-1946

Courtenay801 30th Street V9N 8G6Phone 250 334-87451 800 663-7921Fax 250 334-8757

Cranbrook100 7th Avenue S. V1C 2J4Phone 250 417-79341 800 663-4912Fax 250 417-7972

Kamloops321 Battle Street V2C 6P1Phone 250 371-60031 800 663-3935Fax 250 371-6031

Kelowna110 – 2045 Enterprise Way V1Y 9T5Phone 250 717-43131 888 922-4466Fax 250 717-4380

Nanaimo4980 Wills Road V9T 6C6Phone 250 751-80401 800 663-7382Fax 250 751-8046

Nelson524 Kootenay Street V1L 6B4Phone 250 352-28241 800 663-4962Fax 250 352-1816

North Vancouver100 – 126 E. 15th Street V7L 2P9Phone 604 276-31001 888 875-6999Fax 604 232-1500

Prince George1066 Vancouver Street V2L 5M4Phone 250 561-37001 800 663-6623Fax 250 561-3710

Surrey100 – 5500 152 Street V3S 5J9Phone 604 276-31001 888 621-7233Fax 604 232-7077

Terrace4450 Lakelse Avenue V8G 1P2Phone 250 615-66051 800 663-3871Fax 250 615-6633

Vernon3100 35 Avenue V1T 8Y8Phone 250 545-11251 800 663-4452Fax 250 558-5243

Victoria4514 Chatterton Way V8X 5H2Phone 250 881-34181 800 663-7593Fax 250 881-3482

Head Office / RichmondPrevention:8100 Granville AvenuePhone 604 276-31001 888 621-7233 (621-SAFE)

Administration:6951 Westminster HighwayPhone 604 273-2266

Mailing Address:PO Box 5350 Stn TerminalVancouver BC V6B 5L5

After HoursHealth & Safety Emergency604 273-77111 866 922-4357 (WCB-HELP)

R5/01

WCB offices

http://www.worksafebc.com

5M R05/01 Printed in Canada

preventing injuries to hotel and restaurant workers (worksafe)

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