Transcript PENERAPAN PROSEDUR K3 DAN PENGAPLIKASIANNYA DI INDUSTRI PERHOTELAN Pertemuan 13

Matakuliah
Tahun
: V0152 / Hygiene, Keamanan & Keselamatan
: 2008
PENERAPAN PROSEDUR K3 DAN
PENGAPLIKASIANNYA DI INDUSTRI
PERHOTELAN
Pertemuan 13
Safety :
can be defined as the performance of activities without
accidents or injuries
Hazard :
is a danger or risk
Loss Time :
is the type of injury where the worker has been injured seriously
enough that he/she must miss time away from work while
recovering from the injury
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Aspect of HSS
THE WORKERS:
To increase work performance
and productivity
THE WORK:
Conforming to rules and
regulations
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WORK PLACE:
Comfortable, Safe
INCIDENT
An unplanned, unwanted event that under a slight
circumstance and/or condition could have resulted in
harm to people, damage to property, loss to process,
and/or environment
Accidents are incidents with the end results being
different
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Basic Facts on Accidents
Accidents are unpleasant incidents
Accidents are caused
Accidents can be prevented if the causes are
eliminated
If the causes continue to happen the accident will
happen again and again
Small accidents lead to major injuries
Accidents are predictable
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Causes of Incidents
Incidents can be broken down into
four areas :
Environment
Procedures
Equipment
People
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Why are 15 – 25 years old most likely to be
injured on the job ?
Try too hard
Don’t report unsafe conditions
Unfamiliar with workplace/machinery/ equipment
Take risk
Insufficient training
Don’t understand/recognized the dangers
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Accidents Often Occurred in a Hotel
1. Falls & Collisions
(Jatuh dan Tabrakan)
2. Burns & Scald
(Luka Bakar dan Melepuh)
3. Cuts & Abraisons
(Terpotong dan Lecet)
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What might some physical hazards be ?
Physical :
• Electricity
• Excessive noise and vibration
• Excessive heat or cold
• Dust and fibers
• Being exposed to moving machinery parts
Chemical :
• Liquids (cleaning products, paints, acids)
• Vapors and fumes (oxygen, acetylene, carbon, monoxide)
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What might some physical hazards be ?
Biological :
Unclean restroom
Improperly stored medical waste
Mole, fungus and mildew
Bacteria and viruses
Plants (poison ivy)
Ergonomic :
Lighting
Workstation layout
Video display terminals
Workplace surface
Lifting
Repetitive movements
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Causes of Fire
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Short circuit
Electronic devices
Gas leak (from a pipe)
Stove
Flambé
Candle
Chemical
Cigarette
Careless worker
Fire Fighting Equipment in the Hotel
1. Public Area :

Water extinguisher (pemadam air)

Fire Hose (selang kebakaran)

Automatic Fire Sprinkle (penyembur air otomatis)
2. Service Area : If there are electrical devices, use carbon dioxide, powder extinguisher
or foam extinguisher to put off the fire.
3. Floor Service Kitchen

Fire blanket (pemadam selimut)

Foam or powder extinguisher (busa atau bubuk)
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Safety and Security in the Front Office Department
1. Opening filing cabinet
Open the cabinet/ drawer one at a time
Close the cabinet door/ drawer after you have finished
2. Preventing the risk of falls/ step over
Don’t stand in front of the door
Don’t walk while reading
Roll unused cable neatly
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3. Using electrical devices
Shut down/ turn off the electrical power if you want to fix broken
electric equipment
Turn off the electrical devices once you have finished using it
4. Preventing thefts at work place
Keep your bag at the locker or locked cabinet
5. Keeping guests’ privacy
Keep the history of guests/ guests’ records safely
DON’T mention the guest’s room number at the presence of other
guests
DON’T give a guest room number to unrecognized people
ASK for guest card/ guest ID if the a guest requires a room key
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6. Helping a guest getting out of a car
Remind the guest to be careful when stepping out of car
Help the olds, children and women
Offer an umbrella if raining
Greeting!
7. Assisting a guest with luggage
Help the guest with their luggage and put luggage in empty space/
corner, far from the traffic
8. Using luggage trolley
Use luggage trolley for carrying many pieces of luggage
Check the trolley wheel continuously to prevent noise
Be careful when pushing the trolley, especially in the lobby area,
corridors and lifts
Put the luggage trolley in its place if not used
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9. Finding something dangerous
Must be reported soon (e.g. concerning with carpet, lift, etc)
Report immediately to security or supervisor if you see a
suspicious person
10. Keeping guest luggage
Give a mark on the guest’s luggage and keep it in the luggage
room
Give a receipt to the guest for getting the luggage back by
showing the receipt
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Safety and Security in F&B
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Use trolley or tray to carry or to move eating utensils
Put heavy eating and drinking utensils on the bottom part of a trolley
Check the condition of tables or chairs, if any of them is broken, fix it
immediately or change with the good one
DON’T over fill a tray
DON’T carry a tray passing over a guest’s head
Safety and Security in F&B
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If you find an eating utensil on the floor or if it drops on the floor, clean it
immediately and replace it with the clean one
Make sure that all eating utensils are clean and properly polished
ALWAYS WASH your hands when serving foods
Wear low heels shoes
DON’T use too much make-up and jewelry
USE clean, well pressed uniform
Hair must be clean and neatly cut
Safety and Security in the Kitchen
1. Personal:
a. Wear clean uniform and fit to your body size
b. Wear safety shoes, with a rubber sols
c. Wear kitchen hat/ cook hat
d. Don’t wear any jewelry
e. Keep your hands clean: wash your hand before and after handling
foods
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Safety and Security in the Kitchen
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Check the working equipment regularly to ensure that they are still in
good condition; Report to your supervisor or the engineering department
when you find any broken equipment
Always follow the instruction when using electrical equipment
Do not try to operate unfamiliar devices
Never put your fingers on the machines such as slicer
Use cooking hand gloves to carry hot pans