HYGIENE & FIRST AID IN HOTEL INDUSTRY

UNIT I
THE PLACE OF HYGIENE IN THE HOTEL AND CATERING INDUSTRY

Hygiene is a crucial aspect of the hotel and catering industry, as it directly

impacts the health and safety of guests and staff, and the success of the
business:

 Guest experience
Cleanliness and hygiene are a key factor in guest satisfaction and the
overall experience. Guests are increasingly aware of hygiene standards,
and a single hygiene lapse can lead to negative publicity and loss of
customer trust.
 Health and safety
Hygiene is essential for preventing the spread of disease and illness. Hotel
staff, especially those working in food and beverage, can spread illness
through contact or by handling food and drinks.
 Business success
Hygiene is a key factor in the success of a hotel or catering business. A
commitment to hygiene sends a strong signal of quality and
professionalism.
 Work environment
Good personal hygiene practices, such as washing hands frequently and
wearing protective clothing, can help create a safer and more enjoyable
work environment for staff.
To maintain high hygiene standards, hotels and catering businesses can:

 Train and educate staff

 Regularly inspect and audit
 Properly handle and store food and beverages
 Use high-standard cleaning chemicals
 Follow stringent disinfecting methods in kitchens and food preparation
areas
 Apply the Hazard Analysis and Critical Control Points (HACCP)
methodology
 All staff in the hotel industry must follow good personal hygiene practices to
protect guests' health and maintain the hotel's reputation. This
includes washing hands frequently, especially before handling food or drinks
and wearing appropriate protective clothing, such as gloves and hairnets.
THE IMPORTANCE OF CREATING THE RIGHT ATTITUDE TOWARDS
HYGIENE

Creating the right attitude towards hygiene is important because it can lead
to many benefits, including:

 Disease prevention: Good hygiene practices help prevent the spread of

infectious diseases, like colds, flu, and gastrointestinal infections.
 Improved health: Regular hygiene practices can help support a strong
immune system and reduce the risk of illness.
 Better social interactions: People tend to prefer to interact with others who
practice good hygiene.
 Increased self-esteem: Feeling clean and fresh can boost self-confidence
and overall happiness.
 Reduced healthcare costs: Families with good hygiene practices can avoid
illness and spend less on healthcare.
Some examples of good hygiene practices include:

 Washing hands with soap and water

 Bathing regularly
 Keeping living spaces clean
 Brushing teeth twice a day with fluoride toothpaste
 Flossing teeth at least once a day
 Rinsing mouth after each meal

One personal benefit of good hygiene is having better health. Keeping your
body clean helps prevent illness and infection from bacteria or viruses. Like
in our example, the simple act of washing your hands regularly is an effective
way to keep germs from spreading.

THE ACTIVE CO-OPERATION OF THE FOOD HANDLERS

Food handlers in the hospitality industry can help ensure food safety and
hygiene by:

 Practicing good personal hygiene

 This includes washing hands thoroughly and frequently, wearing clean
protective clothing, and covering cuts and wounds.
 Being aware of contamination
Food handlers should be aware of how to prevent cross-contamination,
such as by keeping raw and cooked foods separate.
 Following proper cooking and storage practices
Food should be cooked to the right temperature to kill bacteria, and
perishable foods should be refrigerated promptly.
 Reporting illness
Food handlers should advise their supervisor if they feel unwell and not
handle food.
 Participating in training
Food handlers should receive proper training on food safety and hygiene
practices.
Other ways to ensure food safety in the hospitality industry include:

 Having a robust food safety program in place

 Performing safety checks at the start and end of each shift
 Having a workplace illness policy
 Maintaining a positive food safety culture
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UNIT II
PERSONAL HYGIENE OF THE STAFF, CARE OF SKIN, HAND FEET

Personal hygiene is important for protecting yourself and others from

illness. Here are some personal hygiene tips for staff:

 Hand washing
Wash your hands with soap and water often, especially before and after
handling food, after using the toilet, and after touching blood or body
fluids. You should also wash your hands after coughing, sneezing, or
blowing your nose.
 Foot hygiene
 Wash your feet daily with soap and water, and dry them thoroughly,
especially between the toes. You can also moisturize dry or cracked areas,
and wear clean, breathable shoes.
 Nail hygiene
Trim your fingernails regularly to keep them short and clean. You should
also clean your nails with soap and water.
 Cover your mouth and nose
Cover your mouth and nose with a tissue or your sleeve when sneezing or
coughing.
 Wear protective gear
In case of the risk of splashes, sprays, and spatter of body fluids, protect
your face with a mask, face shield, or safety glasses.

HYGIENIC USE IN COSMETICS AND DEODORANTS

"Hygienic use" in cosmetics and deodorants refers to the application of
products designed to maintain personal hygiene by preventing or reducing
body odor, typically achieved through ingredients that inhibit the growth of
bacteria responsible for odor production on the skin, primarily in areas like
the underarms; essentially, using cosmetics like deodorants to keep the body
smelling fresh.

Key points about hygienic use in cosmetics and deodorants:

 Bacteria control:
The primary function of a hygienic cosmetic, like a deodorant, is to suppress
the bacteria on the skin that break down sweat, leading to odor
development.
 Active ingredients:
Common active ingredients in hygienic cosmetics include antibacterial
agents like triclosan, zinc compounds, and plant extracts with antimicrobial
properties.
 Fragrance masking:
While not strictly "hygienic," many deodorants also contain fragrances to
mask any residual odor that might still be present.
 Antiperspirant distinction:
While often used interchangeably, an antiperspirant differs from a
deodorant by actively reducing sweat production through pore-blocking
mechanisms, whereas a deodorant primarily focuses on odor control.
Examples of hygienic use in cosmetics:
 Body washes and soaps:
Cleanses the skin, removing bacteria and odor-causing substances.
 Facial cleansers:
Helps maintain hygiene on the face by removing dirt and oil that can
contribute to odor.
 Shampoos and conditioners:
Keeps the scalp clean and prevents odor-producing bacteria buildup on the
hair.
 Foot powders:
Absorbs moisture and inhibits bacteria growth on the feet, preventing foot
odor.
Important considerations:

 Skin sensitivity:
Some people may experience skin irritation from certain active ingredients
in hygienic cosmetics, so choosing products designed for sensitive skin is
important.
 Proper application:
Following the instructions on the product label for appropriate application
is crucial to maximize effectiveness.
 Regulation:
Cosmetic products, including deodorants, are subject to regulations
regarding ingredient safety and labeling.

RELATIONSHIP OF RIGHT CLOTHING TO PERSONAL COMFORT

The "right clothing" has a direct and significant relationship with personal
comfort, meaning that wearing clothes that fit well, are made from suitable
fabrics for the climate and activity, and are appropriate for the situation can
greatly contribute to a feeling of physical and psychological well-
being; essentially, when you wear clothes that suit your needs, you feel more
comfortable and at ease in your body.

Key points about the relationship between right clothing and comfort:

 Fit:
Clothing that fits properly without being too tight or too loose is crucial for
comfort, allowing for freedom of movement and minimizing discomfort
from pressure points.
 Fabric choice:
 Selecting fabrics based on the climate and activity level is key; breathable
fabrics for hot weather, warmer materials for cold environments, and
moisture-wicking fabrics for exercise all contribute to comfort.
 Functionality:
Clothing designed for specific activities, like athletic wear for exercise or
work wear for manual labor, can enhance comfort by providing features that
support the task at hand.
 Psychological impact:
Wearing clothes that you feel good in can positively impact your mood and
confidence, further contributing to overall comfort.
Factors that can affect clothing comfort:

 Temperature regulation:
Clothing should help maintain your body temperature by allowing for
proper heat dissipation or insulation depending on the environment.
 Moisture management:
Fabrics that wick away moisture from the skin are important for comfort,
especially during physical activity.
 Sensory perception:
The feel of the fabric against your skin plays a role in comfort, with soft,
smooth materials generally being preferred.
Examples of how the right clothing can enhance comfort:

 Wearing loose-fitting cotton clothes in hot weather to allow for air circulation
and sweat evaporation.
 Opting for layers in colder climates to adjust to changing temperatures.
 Choosing supportive sports bras for active women to minimize discomfort
during exercise.
 Wearing well-fitting business attire to feel confident and comfortable in
professional settings.

RELATIONSHIP OF RIGHT CLOTHING TO EFFICIENCY

The "right clothing" can significantly impact efficiency by influencing
comfort, confidence, and physical performance, essentially creating a
positive feedback loop where feeling good in your clothes leads to improved
focus and productivity in tasks, particularly when the clothing is suited to
the environment and activity at hand; essentially, the right attire can boost
your self-esteem and motivation, leading to better results.

Key points about the relationship between right clothing and efficiency:
  Comfort is key:
Clothing that fits well and is appropriate for the climate or activity level
minimizes distractions caused by discomfort, allowing for better
concentration on the task at hand.
 Psychological impact:
Wearing clothes that make you feel good about yourself can boost
confidence and self-esteem, leading to a more positive mindset and
improved performance.
 Task-specific needs:
Different activities require different clothing functionalities; for example,
athletic wear designed for movement and moisture-wicking can enhance
performance in exercise.
 Professional image:
Dressing professionally in a work setting can contribute to a perception
of competence and reliability, potentially leading to better interactions
and outcomes.
Examples of how clothing affects efficiency:

 Wearing proper safety gear:

In hazardous environments, protective gear like gloves, goggles, and high-
visibility vests can prevent accidents and improve worker efficiency.
 Athletic attire for exercise:
Comfortable and functional sportswear can optimize movement and
reduce distractions during physical activity.
 Formal clothing for presentations:
Dressing professionally can enhance confidence and presentation skills
in a business setting.

CHOICE AND CARE OF PROTECTIVE CLOTHING

When choosing protective clothing, you can consider things like:

 Hazard: The type of hazard you'll be exposed to, such as extreme

temperatures, toxic chemicals, or radiation
 Frequency of use: How often you'll be wearing the clothing
 Comfort: Whether the clothing is comfortable to wear
 Fit: Whether the clothing fits well and provides full body protection
 Total cost of ownership: The purchase price, maintenance costs, and the
lifetime of the clothing
 Quality: Whether the clothing is durable and high quality
Here are some examples of protective clothing and the hazards they protect
against:

 Hardhats and earplugs: For construction workers

 Respirators and facial coverings: For healthcare professionals who could be
exposed to COVID-19
 Safety goggles: For employees working with lasers or other eye hazards
 Protective leg guards: For molten metal workers
 Non-slip shoes: For those working in wet or slippery environments
 Protective gloves: For people working with corrosive chemicals
 Earmuffs: For airport grounds crews
 Flotation devices: For people working at pools or on boats
 Live line garments: For people working in the vicinity of very high-voltage
electrical equipment
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UNIT III
HYGIENIC STORAGE CONDITIONS, CARE OF FOOD, DRY FOOD STORAGE
CONTAINERS, USED CANNED FOODS, VENTILATED STORAGE, STORAGE OF
NON-EDIBLE FOODS, NATURAL AND ARTIFICIAL VENTILATION

Here are some tips for storing food hygienically and safely:

 Temperature: Keep food in the right temperature range for the type of
food:
o High-risk foods: Keep at or below 5°C or above 60°C to avoid the
temperature danger zone
o Dry foods: Store at a temperature between 50°F and 70°F, with cooler
temperatures being better
o Refrigerator: Keep at or below 40°F (4°C)
o Freezer: Keep at 0°F (-18°C)
 Ventilation: Ensure there is adequate ventilation and air circulation in
storage areas
 Humidity: Keep humidity levels at or below 15%
 Cleanliness: Keep storage areas clean and regularly clean them
 Containers: Store food in covered containers, and use airtight containers
for food from open packages
 Location: Store food in a separate, designated storage area, and keep it
off the floor
 Labels: Label food containers clearly with what's inside, when it was
transferred, and any relevant dates
 Pests: Avoid attracting pests by keeping storage areas clean and free of
dirty wrappers
 Use-by dates: Check and follow use-by dates
 Refreezing: Avoid refreezing thawed foods

Here are some tips for storing dry food and used canned foods:

 Containers
You can use glass or plastic containers to store dry food:
 Glass: Glass containers can keep food fresh, reduce staining, and contain
odors. They can be used for dry goods like pasta, lentils, rice, and coffee.
 Plastic: Plastic containers are good for storing dry foods and non-
perishable items like canned foods, chips, and snacks. To keep food safe,
you should use food-grade containers, airtight containers, and store
them in a cool, dry place.
 Canned foods
Canned foods are safe indefinitely if stored in a cool, dry place and not
exposed to temperatures below freezing or above 32 degrees
Celsius. You should avoid storing canned foods in places like under the
sink, above or beside the stove, or in a damp garage or basement. You
should also avoid buying bulging, rusted, leaking, or dented cans.
 Food safety
You can learn more about food safety and best practices from the
National Center for Home Food Preservation.

NATURAL AND ARTIFICIAL VENTILATION

"Natural ventilation" refers to the process of air circulation within a

building solely driven by natural forces like wind and temperature
differences, using openings like windows and doors, while "artificial
ventilation" (also called mechanical ventilation) uses fans or other devices
to actively circulate air within a space, providing more controlled airflow
regardless of external conditions; essentially, natural ventilation is
passive, while artificial ventilation is active.
 Key points about natural ventilation:

 Relies on external factors:

Wind direction, temperature variations between indoors and outdoors
are the primary drivers for air movement.
 Cost-effective:
Generally considered more energy-efficient as it doesn't require
electricity to operate.
 Less control:
Can be unpredictable depending on weather conditions, making it
difficult to maintain consistent air quality.
Key points about artificial ventilation:

 Fan-based system: Uses fans to actively push or pull air through a

building.
 Greater control: Allows for precise adjustments to airflow and air quality
through filtration systems.
 Energy consumption: Requires electricity to operate the fans, which can
increase energy costs.

VENTILATED STORAGE
Ventilated storage conditions are important for safety and the quality of
stored items:

 Chemical storage: Ventilation helps keep chemicals cool and reduces the
buildup of fumes. Here are some guidelines for chemical storage
ventilation:
 Exhaust: Place exhaust vents at the top of tanks and direct fumes outside
away from people and ignition sources.
 Makeup air: Place makeup air vents at the bottom of tanks opposite
exhaust vents.
 Ventilation rate: The rate of ventilation depends on the type of chemical
being stored:
 Flammable liquids: At least 1 cubic foot per minute (cfm) per square foot
of tank area
 Corrosive chemicals: At least 6 air changes per hour
 Toxic gasses: 10-15 air changes per hour or more
 Grain storage: Proper ventilation protects grains from spoilage and
infestation.
 Pesticides: The storage temperature should not exceed or fall below the
acceptable limits on the pesticide label. High temperatures can cause
 pesticides to expand, melt plastic, or volatilize. Low temperatures can
cause pesticides to freeze, crack, or separate.

STORAGE OF NON-EDIBLE FOODS

Here are some tips for storing non-edible foods:

 Use proper containers: Store food in glass, metal, or food-grade plastic

containers with an airtight seal. These containers indicate that they don't
contain chemicals that could harm your health.
 Avoid hot foods: Don't put hot or freshly cooked foods directly in plastic
containers. High temperatures can cause the plastic to release chemicals into
the food.
 Keep food covered: Keep all food covered, even if it's in the fridge or freezer.
 Store raw foods below cooked foods: Keep raw foods in covered containers
at the bottom of the fridge, below cooked foods. This prevents juices from
dripping down and contaminating cooked food.
 Don't open doors too often: Avoid opening pantry doors too often or leaving
them open for long periods of time. This helps keep the temperature and
humidity constant.
 Protect from contamination: Protect stored items from contamination,
pests, and loss of nutrients.
Freezing is a safe way to store food. It slows down the movement of
molecules, which prevents the growth of micro-organisms that can make food
go bad.
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UNIT IV
SAFETY WITH EQUIPMENT – WORK EQUIPMENT, DANGEROUS MACHINERY,
ELECTRICAL EQUIPMENT, GAS EQUIPMENT

Here are some safety tips for working with equipment, including electrical,
gas, and dangerous machinery:

 Electrical equipment
 Inspect equipment: Regularly check equipment for damage, such as burn
marks, staining, or a damaged plug or connector.
 Use Ground Fault Interrupters (GFI's): Use GFI's when working near wet
areas, outside, or with extension cords.
 Wear electrical PPE: Use electrical Personal Protective Equipment (PPE) to
protect yourself from electrical hazards.
 Train employees: Ensure that everyone who uses electrical equipment is
properly trained and confident in using it safely.
 Avoid wet conditions: Don't work around electricity when you, your
tools, or your surroundings are wet.
 Avoid overloading: Don't overload extension cables or sockets.
 Switch off equipment: Turn off equipment before cleaning, adjusting, or
when you're done using it.
 Gas equipment
 Store safely: Store gas equipment out of direct sunlight and away from
heat sources.
 Protect cylinders: Protect gas cylinders from damage and place valve
protectors on them when they're not in use.
 Don't store on their side: Acetylene cylinders should never be stored on
their sides.
 Dangerous machinery
 Provide a work platform: Provide a stable work platform for tasks at
height or in awkward locations.
 Isolating power: Isolate electrical and other power supplies before
working on moving machinery.
 Lock off machines: Lock off machines if there's a chance the power could
be accidentally turned back on.

DISH WASHING TYPES MANUAL AND ELECTRONIC EQUIPMENT

The main difference between manual and electronic dishwashing is

that manual dishwashing involves scrubbing by hand, while electronic
dishwashing uses a machine to automatically clean dishes:

 Manual dishwashing
Involves scrubbing dishes by hand to remove food and dirt. This method
can be time-consuming, and the hygiene standards may be low due to the
risk of bacterial contamination from sponges and brushes.
 Electronic dishwashing
Uses a machine to spray hot water onto dishes to clean
them. Dishwashers can use water temperatures between 110 and 170 °F
(45 and 75 °C), with lower temperatures for delicate items. Dishwashers
 can be more efficient and hygienic than manual dishwashing, and they
can save time and reduce manual effort.
Some other types of dishwashing equipment include:

 Flight-type machines
Also known as "rackless" or "belt conveyers", these machines can wash up
to 24,000 dishes per hour. They are often used in large institutions.
 Portable dishwashers
These units are a good option for renters, RVers, and people living in
smaller spaces. They are slightly larger than countertop units and can
accommodate eight to 12 place settings per wash.

DISH WASHING MERITS DEMERITS

The main difference between manual and electronic dishwashing is
that manual dishwashing involves scrubbing by hand, while electronic
dishwashing uses a machine to automatically clean dishes:

 Manual dishwashing
Involves scrubbing dishes by hand to remove food and dirt. This method
can be time-consuming, and the hygiene standards may be low due to the
risk of bacterial contamination from sponges and brushes.
 Electronic dishwashing
Uses a machine to spray hot water onto dishes to clean
them. Dishwashers can use water temperatures between 110 and 170 °F
(45 and 75 °C), with lower temperatures for delicate items. Dishwashers
can be more efficient and hygienic than manual dishwashing, and they
can save time and reduce manual effort.
Some other types of dishwashing equipment include:

 Flight-type machines
Also known as "rackless" or "belt conveyers", these machines can wash up
to 24,000 dishes per hour. They are often used in large institutions.
 Portable dishwashers
These units are a good option for renters, RVers, and people living in
smaller spaces. They are slightly larger than countertop units and can
accommodate eight to 12 place settings per wash.
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UNIT V
 MANAGING FOOD SAFETY

Food safety management involves a number of practices, including:

 Cleaning and sanitizing

All areas of a food business should be regularly cleaned and monitored to
ensure food safety.
 Temperature control
Proper heating and cooling of food, and limiting the time it spends in the
danger zone, are critical for food safety.
 Pest control
Implementing measures to prevent pests from contaminating food during
storage and preparation.
 Hand hygiene
Strict hand hygiene is a priority for food safety.
 Food safety team
A multidisciplinary team with knowledge and expertise across the
organization is essential for successful food safety management.
 Food safety management system (FSMS)
An FSMS with predefined operations helps control food safety hazards. It
can also help a business become more credible with the public.
 ISO 22000
A food safety management standard that can be used by any organization
to identify and control food safety hazards.

FOOD SAFETY LEGISLATION

Food safety legislation is a set of laws and regulations that govern how
food is handled, prepared, and stored. The goal of food safety legislation
is to ensure that food is safe to eat and to protect consumers from
foodborne illness.

In India, the primary law for regulating food products is the Food Safety
and Standards Act (FSS), 2006. This act:

 Consolidates laws relating to food

 Establishes the Food Safety and Standards Authority of India (FSSAI)
 Sets up standards for food
 Regulates the manufacture, storage, distribution, sale, and import of
food
The FSSAI is a statutory body that appoints food safety authorities at the
state level.
Food safety legislation generally covers the following areas: Food labeling
and advertising, Food handling and preparation, Food storage, Food
safety inspections, and Food recalls.

FOOD HYGIENE INSPECTION

Food inspection is the process of examining and evaluating food products

to ensure that they meet certain standards and requirements for quality and
safety. The inspection can take place at various stages of the food
production chain, from the initial raw material to the final product that
reaches consumers.

Food inspection can cover a wide range of foods, including:

 Raw and cooked meat, poultry, and seafood

 Dairy products such as milk, cheese, and yogurt
 Eggs and egg products
 Fresh fruits and vegetables
 Processed foods such as canned goods and packaged snacks
 Bakery and pastry items
 Frozen foods
 Beverages including bottled water, soft drinks, and alcoholic beverage

Types of inspections in food establishments and importance

Type of Inspection Focus Significance

Ensures that food is

prepared and served
Cleanliness and in a clean and sanitary
hygiene of environment. Helps
Hygiene Inspections establishment, prevent the spread of
personal hygiene of foodborne illnesses.
staff Encourages staff to
maintain high levels of
personal hygiene.

Identifies potential
hazards and risks
associated with food
Safe storage,
handling, storage, and
preparation, and
Food Safety preparation. Helps
cooking of food,
Inspections prevent foodborne
prevention of
illnesses and
contamination
outbreaks. Helps
ensure that food is
safe to eat.

Helps ensure that the

establishment is safe
Physical structure of and functional for
Structural establishment, food preparation and
Inspections including ventilation, service. Helps prevent
lighting, and plumbing contamination and the
spread of foodborne
illnesses.

Compliance with food Ensures that the

Compliance safety and hygiene establishment is
Inspections regulations and following all
guidelines applicable regulations
 and guidelines related
to food safety and
hygiene. Helps prevent
foodborne illnesses
and outbreaks.

Helps ensure that

consumers are
informed about the
Accuracy and
food they are buying
compliance of food
and eating, including
packaging and
Labelling Inspections ingredients and
labelling with
potential allergens.
regulatory
Helps prevent allergic
requirements
reactions and other
adverse reactions to
food.

Helps prevent
foodborne illnesses by
Implementation and identifying potential
following of a HACCP hazards and
plan to identify and implementing controls
HACCP Inspections
control potential to prevent their
hazards in food occurrence.
production process Encourages a proactive
approach to food
safety.

Helps prevent allergic

reactions and other
adverse reactions to
Proper procedures to
food. Ensures that
prevent cross-
foods containing
Allergen Inspections contamination and
allergens are properly
labelling of foods
labelled and that
containing allergens
procedures are in
place to prevent cross-
contamination.
 WORKPLACE SAFETY – IN BAR, IN SELLER (a hotel that sells rooms and
services to guests), IN THE KITCHEN

Workplace safety in bars, sellers, and kitchens can include:

a. Food safety
In bars and kitchens, food safety is important to prevent cross-
contamination and spoilage. This includes:
 Training staff on food safety practices
 Separating raw and ready-to-eat foods
 Using separate utensils, cutting boards, and work surfaces for different
foods
 Checking the temperatures of refrigerators, freezers, and food storage
areas
 Following the first in, first out (FIFO) system
 Checking "best by" dates
 Maintaining accurate records of food sourcing, storage, cooking, and
expiration dates

b. Kitchen safety
In kitchens, employees are surrounded by sharp objects, hot liquids,
fire, and bacteria. This includes:
 Providing proper cutlery training and cut-resistant gloves
 Storing food properly in airtight containers
 Ensuring the kitchen and food serving rooms are well ventilated
 Equipping refrigerators and cold rooms with thermometers
 Regularly checking cables, plugs, and sockets
 Appointing someone to keep the floor dry and free of grease
 c. Slips, trips, and falls
In bars and kitchens, slips, trips, and falls can cause serious
injuries. This includes:
 Ensuring that egresses are clear
 Marking floor obstacles clearly
 Placing non-slip mats properly
 Ensuring employees wear non-slip shoes

d. Hazardous materials
In bars and kitchens, hazardous materials like bleach and ammonia can
cause injury and illness. This includes ensuring employees carefully
read the label when handling these materials.

WORKPLACE SAFETY – IN RESTAURANTS, IN HOUSEKEEPING

Workplace safety in restaurants and housekeeping can include:

 Cleaning: Clean up spills immediately, keep floors clean, and mark wet
areas.
 Organization: Keep work areas orderly, remove clutter, and store
supplies properly.
 Safety equipment: Use personal protective equipment (PPE) and replace
damaged cleaning tools.
 Lighting: Keep light fixtures clean and report lighting issues.
 Fire hazards: Look for fire hazards and develop sanitation procedures.
 Employee facilities: Provide adequate, clean, and well-maintained
employee facilities, including washrooms, lockers, and showers.
 Smoking: Smoking should not be allowed in work areas where hazardous
products are handled.
 Ladders: Use a solid ladder that is high enough to comfortably reach the
area you need to clean.
 Technology: Adopt health and safety gadgets and systems, such as auto-
cleaning toilets, sensor-based taps, and air filters.

WORKPLACE SAFETY –
IN RECEPTION
 Hotel/ Restaurant safety can involve anything from installing slip-resistant
flooring, creating an effective evacuation plan to providing regular safety
training, as well as issuing staff with wearable panic buttons.
IN LEISURE RESTAURANT
They should make sure the staff takes effective food handling safety training.
The staff must learn proper personal hygiene, like regular handwashing. Ask
your clients to train their employees to serve patrons with allergies. They
must also know how to prepare, cook, and store food.
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UNIT VI
INTRODUCTION TO FIRST AID
First aid is a critical component of guest safety and well-being in the
hospitality industry. Hotels should ensure they have the right first aid
supplies, trained staff, and a plan in place to respond to emergencies:

 Supplies
Keep essential first aid supplies like bandages, gauze, antiseptic wipes,
and scissors readily available. Also have over-the-counter medications,
gloves, CPR masks, and instant cold packs on hand.
 Staff training
Train staff to recognize signs of emergencies and respond
appropriately. This can include identifying symptoms of a heart attack or
stroke, and knowing how to administer an EpiPen.
 Plan
Appoint a person to take charge if first aiders are unavailable, and inform
staff and volunteers of the first aid provisions.
 Guest experience
Trained staff can help reduce stress for guests and ensure they receive
prompt care. This can lead to positive reviews and repeat business.

CONTENTS OF FIRST AID BOX

A first aid kit for a hotel should include essential supplies,

medications, and emergency equipment:
 Essential supplies: Bandages, gauze, adhesive tape, antiseptic wipes, and
scissors
 Medications: Over-the-counter pain relievers, antacids, and antihistamines
 Emergency equipment: Gloves, CPR masks, and instant cold packs

Other items that can be included in a first aid kit are:

 Sterile eye dressings
 Safety pins
 Tweezers
 Alcohol-free cleansing wipes
 Digital thermometer
 Creams for rashes
 Insect bite or sting cream
 Antiseptic cream
 Distilled water for wound cleansing
 Eye bath and eyewash

Here are some tips for managing a hotel's first aid kit:
 Regularly check and replenish the kit to ensure supplies are not expired
 Make sure the kit meets local health and safety regulations
 Offer first aid training and refresher courses for staff
 Host first aid workshops and seminars to encourage staff to learn and share
knowledge
 Recognize staff who demonstrate exceptional first aid skills

FIRST AID IN CASE OF FIRE:

If someone is on fire, you should:

 Stop, drop, cover, roll - Stop the fire by smothering it with a blanket and
rolling away from the heat source.
 Protect your own safety - Keep yourself safe.
 Treat the burn - Immediately run cool water over the burn for at least 20
minutes. If running water isn't available, use two wet cloths and alternate
them every two minutes.
 Remove clothing and jewelry - Take off any clothing, diapers, jewelry, or
metal from the burned area. These can trap heat and hide underlying
burns.
 Cover the burn - After 20 minutes, cover the burn with a clean, dry cloth
or cling wrap. Don't wrap it tightly, and don't use it on the face.
 Keep the person warm - Use a blanket or layers of clothing to keep the
person warm, but avoid putting them on the burned area.
 Seek medical attention - Seek medical attention if:
1. The burn is larger than a 20 cent coin
2. The burn blisters
3. The burn is on the face, hands, feet, joints, or groin area

 You can also include aloe-vera gel in your first aid kit to help wounds heal.

FIRST AID IN CASE OF ORTHOPEDIC INJURIES –

Here are some first aid tips for orthopedic injuries in the hospitality
industry:

 RICE
The RICE method can help treat orthopedic injuries:
 Rest: Avoid activities that could worsen the injury or put weight on the
affected area.
 Ice: Apply a cold pack to the injured area for 15–20 minutes to reduce
swelling and pain.
 Compression: Use a compression bandage to minimize swelling, but
don't wrap it too tightly.
 Elevation: Elevate the injured area above your heart to reduce swelling.

 Avoid lifting
When moving an injured person, avoid lifting them off the
ground. Instead, drag them in line with their body's long axis using their
arms or legs for traction.
 Train staff
Train staff to recognize the symptoms of food poisoning and take
immediate action to prevent further contamination.
 Provide proper footwear
Provide staff with proper footwear with slip-resistant soles to reduce the
risk of falls.
 Ensure walkways are clear
Ensure walkways are clear of any obstacles or spills to prevent accidents.
 Recognize early signs of mental ill health
Provide basic mental health first aid to help someone by recognizing the
early signs of mental ill health.

In the hospitality industry, it's important to ensure that staff are trained in
first aid to help guests and employees in the event of an emergency. Here
are some first aid tips for common injuries and illnesses:

 Burns: Flush the burn with cool running water for at least 20 minutes to
remove heat and prevent further damage. Cover with a non-adherent
dressing and seek medical help if needed.
 Bleeding: Apply direct, firm pressure to the wound to control bleeding.
 Unconscious casualty: If you need to leave an unconscious casualty
unattended, put them in the recovery position. Check for breathing and
pulse frequently while waiting for help.
 Allergic reactions: Be prepared to handle allergic reactions.
 Falls: Be prepared to handle falls.
Other first aid tips include:

 Keeping the victim still and warm

 Reassuring the victim until help arrives
 Looking for an emergency ID or medical bracelet

You can take a first aid training course to learn how to respond to medical
emergencies.

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