A- Room Attendants
Risk Assessments
1. Operation/Task: CLEANING A GUEST BEDROOM
People Involved/effected: Room Attendants(A), Floor Porters(C), Floor Supervisors(D) - A B C Frequency of Operation/Task: daily Hazards: slips ,trips, falls, muscle strain, back injury
Description of Operation/Task : Cleaning and replenishing of guest bedrooms
The following method procedure is for the safe cleaning of guest bedrooms
When entering room make sure your path way is clear
Switch lights on and open curtains for maximum visibility
Using correct body posture pull bed away from the wall and any other furniture necessary
Make sure your cleaning tools do not cause any obstruction to yourself or any other person
2. Operation/Task: CLEANING A GUEST BATHROOMS
People Involved/effected: Room Attendants(A), Floor Supervisors(D), Public Area Attendants(F), Cloakroom Attendants(J) - A D F J Frequency of Operation/Task: daily Hazards: slips, trips, falls and muscle strain. Skin and eye irritation, broken bones, inhalation.
Description of Operation/Task : Use of correct clothes and chemicals to clean bathrooms
Make sure you have the correct nonslip shoes
Make sure you are using the correct rags
Make sure using the correct chemicals for correct areas
Making sure that floor is not wet/slippery
3. Operation/Task: MOPPING AND SWEEPING OF HARD AREA FLOORS
People Involved/effected: Room Attendants(A),Linen Room Attendants(B), Floor Porters(C), Public Area Room Attendants(F) - A B C F Frequency of Operation/Task: daily Hazards: slips, trips, falls and muscle strain
Description of Operation/Task : Cleaning and replenishing of guest bedrooms
The following method procedure is for the safe cleaning of guest bedrooms
Make sure you have the right tools for that task
Make sure “wet floor sign” is used all the time
Make sure you use correct body posture
Make sure the task is done the correct way (body movement)
Make sure you wear non slippery shoesNB: Make sure floor is dry before removing wet floor sign
4. Operation/Task: DELIVERY OF LINEN TO FLOORS
People Involved/effected: Linen Room Attendants(B), Floor Porters(C) - B C Frequency of Operation/Task: daily Hazards: muscle strain, slips, trips and falls
Description of Operation/Task : Use of trolleys to distribute linen to floors
Ensure trolley is in good working condition
Ensure do not overload the trolley
Ensure heavy items placed on the bottom of the trolley
Make sure correct body posture is used when pushing/pulling the trolley
Make sure your access route is clear of any obstructions
Make sure that any doors are completely open for ease of access (by use of door wedges)
Make sure using correct body posture when unloading trolley NB: Please note that manual handling training will be given.
5. Operation/Task: MOVING FURNITURE
People Involved/effected: Linen Room Attendants(B), Floor Porters(C) - B C Frequency of Operation/Task: daily Hazards: muscle strain, back injury, slips trips and falls, and bodily harm
Description of Operation/Task : To safely move items of furniture from one area to another when needed or requested
assess the size of furniture item to be moved
remembering to use the correct posture and standing/movement
ask for assistance if neededNB: Manual Handling Training will be given.
6. Operation/Task: USE OF CHEMICALS
People Involved/effected: Room Attendants(A), Floor Porters(C), Floor Supervisors(D), Public Area Attendants(F) ) - A C D F Frequency of Operation/Task: daily Hazards: Slips, trips, falls, eye and skin irritation, inhalation, irritant
Description of Operation/Task : Use chemicals to clean all guest bathrooms, rooms and guest areas
COSHH training will be given all times
All bottle labels will be readable
Correct PPE and cleaning tools will be issued
Chemicals “DO’S” and “DON’T’S” will be reminded (mixing of chemicals) NB: All new starters will receive COSHH training
7. Operation/Task: USE OF LADDERS
People Involved/effected: Linen Room Attendants(B), Floor Porters(C), Supervisors(D) - B C D Frequency of Operation/Task: daily Hazards: falls, strain, broken bones
Description of Operation/Task : Use of Ladder whilst doing tasks involving heights
Make sure you assess the heights
Make sure the ladder is in good maintained order
Make sure the working area is cleared of any obstructions
Ensure using correct body posture
*Make sure you feel comfortable when on ladder (don’t use if you have problems with heights)
8. Operation/Task: USE OF VACUUM
People Involved/effected: Room Attendants(A), Floor Porters(C), Floor Supervisors(D), Valet(E), Public Area Attendants(F), Laundry A C D E F G J Frequency of Operation/Task: daily Hazards: slips, trips, falls. Electrocution. Muscle strain
Description of Operation/Task : using a vacuum cleaner to vacuum floors, upholstery and walls
check that cable/flex is in good working order, not broken or wires exposed
ensure wall socket has no wires exposed and is secure to wall
check plug is not broken or has loose wires
keep cable out of way so as not to cause any trips to any bodies
ensure area to be vacuumed is dry and has no spillages on it
9. Operation/Task: CLEANING OF GLASS SHOWER SCREENS
People Involved/effected: Room Attendants(A) , Floor porters(C), Floor Supervisors(D) - A C D Frequency of Operation/Task: daily Hazards: Glass screen is not shatter proof. Cuts, glass splinters
Description of Operation/Task : Washing/cleaning of glass shower screens
The following method procedure is for the safe cleaning/washing of shower screens
Inspect screen for faults and/or defects before starting to wash it
Use correct cleaning tools, PPE and chemicals at all times, e.g. sponge with green scourer side, multipurpose chemical and
Whilst washing the screen keep hold of it over the bath
DO NOT apply un-necessary pressure to remove any stains or marks from it NB: Any defects and/ or faults must be reported, and all cleaning must stop until fault/defect is fixed.
10. Operation/Task: CLEANING OF AIR VENTS
People Involved/effected: Room Attendants(A), Floor Housekeepers(D), Floor House Porters(I) - A C D Frequency of Operation/Task: daily Hazards: Back and muscle strain. Dust inhalation, eye irritation
Description of Operation/Task : cleaning of air vents in guest rooms and all public areas
Make sure that the correct tools are issued and used
Make sure that area you are working in is obstruction free
Make sure correct PPE is used at all times
Avoid getting any debris in your eyes or inhaling
*If necessary ask a colleague to assist you ( if you have to work with ladders)
Do not over reachNB: Manual Handling Training will be given to all staff
11. Operation/Task: DELIVERIES FROM LOADING BAY
People Involved/effected: L inen Room Attendants(B), Floor House Porters(I) - B C Frequency of Operation/Task: daily Hazards: slips ,trips, falls, muscle strain, back injury
Description of Operation/Task : Cleaning and replenishing of guest bedrooms
The following method procedure is for the safe cleaning of guest bedrooms
When entering room make sure your path way is clear
Switch lights on and open curtains for maximum visibility
Using correct body posture pull bed away from the wall and any other furniture necessary
Make sure your cleaning tools do not cause any obstruction to yourself or any other person
12. Operation/Task: TURNING MATRESSES
People Involved/effected: Room Attendants(A), Linen Room Attendants(B), Floor House Porters(I) - A B C Frequency of Operation/Task: when neededHazards: muscle strain, and back injury.
Description of Operation/Task : Vacuuming and rotating of guest room mattresses
Make sure that mattress has handle for ease of grip
Make sure you have help at all times
Make sure you use correct body posture at all times to avoid any personal injury or strainNB: Manual Handling Training will be given to all staff
13. Operation/Task: RUBBISH COLLECTION
People Involved/effected: Room Attendants(A), Floor Supervisors(D), Floor House Porters(I) - A C D Frequency of Operation/Task: daily Hazards: Back Injuries, Sprains, Cuts and Bruises
Description of Operation/Task : collecting of rubbish from guest rooms and service areas
Make sure that there are no sharp objects in waste disposal bins ( needles, broken glass)
Make sure that correct PPE is worn at all times
Make sure that all cigarettes and cigars are properly extinguished before you empty into refuse bag.
Make sure that there are no spillages coming from the refuse bag ( this can lead to Slips or falls)
Remove all rubbish to appropriate area at all times
Do not overload
14. Operation/Task: WASHING WALLS AND PAINTWORKS
People Involved/effected: Room Attendants(A), Floor Supervisors(D), Floor House Porters(I) - A C D Frequency of Operation/Task: On goingHazards: Fractures, Sprains, Back injuries. Skin irritation, eye irritation
Description of Operation/Task : vacuuming/cleaning/dusting/washing of walls and paint work
The following method procedure is for the safe cleaning of walls and paint work
If use of ladder is needed ensure that they are in good working order and are on level ground
Make sure that correct PPE is used at all times
Correct tools for the job must be used at all times and are in good working order
Care must be taken when using chemicals so as not to cause eye or skin irritation
Any cables or cleaning tools must be kept to the side so as not to cause any obstructions
Do not over reach so as to not use muscle or back injury
15. Operation/Task: CHANGING OR RE HOOKING HEAVY OR NET CURTAINS
People Involved/effected: Floor Housekeepers(D), Floor House Porters(I) - C D Frequency of Operation/Task: On goingHazards: trips, falls. Muscle and back strain. Over reaching , working at heights.
Description of Operation/Task : Taking down curtains for cleaning or re hooking hooks when need
Make sure you assess the heights
Make sure you use the correct tools for this task (ladder or safety steps)
Make sure your tools are in good maintained order and secured
Ensure using correct body posture
Make sure the windows are closed.
Make sure your working area is cleared of any obstructions
16. Operation/Task: CLEANING AIR VENTS IN BATHROOM CEILING
People Involved/effected: Room Attendants(A), Floor Housekeepers(D), Floor House Porters(I) - A C D Frequency of Operation/Task: on goingHazards: muscle strain or back injury. Eye irritation, dust inhalation, slips trips and falls. Electrocution
Description of Operation/Task : Cleaning bathroom air vents
The following method procedure is for the safe cleaning of bathroom air vents
Make sure that bathroom floor is not wet or there are any obstructions
Make sure that correct tools are in safe and working order and they are used at all times
Make sure that correct PPE is issued and given
Make sure that you avoid getting any debris in your eyes or inhalation of debris/ chemicals
17. Operation/Task: SHARPS ( MEDICAL NEEDLES AND SYRINGES)
People Involved/effected: Room Attendants(A), Floor Porters(C) , Supervisors(D), Public Area Attendants(F) - A C D F Frequency of Operation/Task: when neededHazards: skin infection, cross contamination
Description of Operation/Task : Reporting of used syringes and medical needles found in guest bedrooms and or rubbish bins
The following method procedure is for the safe: Removal of syringes and medical needles
All staff will be informed as to report when syringes and medical needles are found in rooms
Room attendants will be vigilante and not dispose of any syringes or medical needles into rubbish bags along with other
Security will be informed and asked to remove items for safe disposal NB: Housekeeping personnel will not be asked to remove items at any time
18. Operation/Task: MANUAL HANDLING
People Involved/effected: All employees - A B C D E F G Description of Operation/Task: Two (2) person operation. All Manual Handling tasks that include pulling, pushing, carrying, stacking storage Can hazard be eliminated? NOAll employees must see the safe method of work procedure for Manual Handling Tasks. Where necessary 2 people are used in for carrying out the task
Procedure
Department: Housekeeping Name of Assessor: Position of Assessor:
Operation/Task: Manual Handling People Involved: TQ ON employees
Description of Operation/Task:
Transporting any items from one location to another:
Think before lifting/handling. Planthe lift . Can handling aids be used? Where is the load going to be placed? Will help be neededKeep the load close to the waist . Keep the load close to the body for as long as possible while lifting.Keep the heaviest side of theAdopt a stable position . The feet should be apart with one leg slightly forward to maintain balance (alongside the load, if it is on theGet a good hold. Where possible the load should be hugged as close as possible to the body.Start in a good posture. At the start of the lift, slight bending of the back, hips and knees is preferable to fully flexing the back (stooping)Don’t flex the back any further while lifting . This can happen if the legs begin to straighten before starting to raise the loadAvoid twisting the back or leaning sideways , especially while the back is bent. Shoulders should be kept level and facing in theKeep the head up when handling . Look ahead, not down at the load, once it has been held securely.Move smoothly . The load should not be jerked or snatched as this can make it harder to keep control and can increase the risk of injury.Don’t lift or handle more than can be easily managed . There is a difference between what people can lift and what they canPut down, then adjust . If precise positioning of the load is necessary, put it down first, then slide it into the desired position
Correct Storage:
Lighter items – The higher shelves in your work area should contain items that are not heavy or uncomfortable to moveHeavy items – Heavier Items should be stored at a comfortable hip height level to minimize the risk of bending down or reaching when Medium weight items – These items should be stored at ground level and will not be really heavy but will not be considered light in weight
19. Operation/Task: CLEANING OF FLOORS DURING WET WEATHER
People Involved/effected: All employees - A B C D E F G Description of Operation/Task: Wet floor / Cleaning in progress sign is displayed on both sides of revolving doors (inside and outside). Rubber Can hazard be eliminated? The risk cannot be eliminated but can be reduced by following the below controls
Description of Operation/Task : Using cleaning tools to mop and clean floor
The following method procedure is for the safe mopping and cleaning of hard area floors
Make sure you have the right tools for that task
Make sure “wet floor sign” is used all the time
Make sure you use correct body posture
Make sure the task is done the correct way (body movement)
Make sure you wear non slippery shoesNB: Make sure floor is dry before removing wet floor sign
20. Operation/Task: TEA AND COFFEE FACILITIES IN GUEST BEDROOMS
People Involved/effected: Room attendants, floor supervisors and porters - A B C D E F G H I J K Description of Operation/Task: The coffee machine and the kettle have to be checked visually and operational/cleaned and coffee machine waterFrequency of Operation/Task: DailyCan hazard be eliminated? T he risk cannot be eliminated but can be reduced by following the below controls
Description of Operation/Task : Using cleaning tools to mop and clean floor
The following method procedure is for the safe use coffee machine:
check that cables are in good working order, not broken or wires exposed
Safely switch on/off the machines
make sure the tank is filled with water
ensure wall socket has no wires exposed and is secure to wall
check plug is not broken or has loose wires
keep cable out of way so as not to cause any trips to any bodies
ensure machines are in good working condition
Report any issues that may occur during servicing, broken parts, damage etc.
21. Operation/Task: TABLES AND GLASSES HANDLING
The main principles of glass carrying are: A B C D E F G H I J K
Check the integrity of the glass before serving in it (chips and cracks)
Handle the glass by the steams when possible
Do not touch the bowl of the glass
Use a clean glass for each drink served - if the customer insists on the same glass explain it is our hygiene policy to give a clean glass for each drink served
Do not put broken glasses or bottles in the bottle skip. Wrap in strong paper - place in the strong waste bin
Never carry glasses by hand at a function/event
Always use a clean, slip-prooftray with one hand underneath the tray and the other top securing the foot of the glasses.
Never put broken glass into a plastic bin sack
Do not pour bottled drinks if the collar of the bottle is chipped when you remove the crown top
Keep glasses slightly apart on shelves, trays or in the hand (don't stack unless designed to stack)
Tray Service
Hold the tray securely
Distribute weight evenly
Do not overload or make trays too heavy - make sure you can manage them easily
Do not overfill liquid containers - avoid spillage or accidents
Lifting trays
Take care to avoid spillage, accidents, and wastage\
Avoid strain (reducing the risk of injury)
Look around and avoid endangering anyone else.
Preparation, clearing, and relaying of tables:
Preparation of Tables:
Understanding the setting : Familiarize yourself with the different types of table setting - from casual to formal.Each setting type has different requirements for tableware positioning.
Cleaning : Always ensure that the table is clean and spotless before seating guests.Use a clean, damp cloth to wipe down the table.
Tablecloth : If used, tablecloths should be wrinkle-free and properly aligned. Smaller table napkins should also be folded neatly.Arrangement of Cutlery, Crockery and Glassware : Cutlery should be placed in the order of its use, from the outside movingin. Plates should be centered, and glasses positioned to the top right of the plates.
Centrepiece : If using a centrepiece, make sure it complements the overall table setting and doesn’t obstruct the view acrossthe table.
Clearing of Tables:
Timely clearing : Start clearing the table only once all guests have finished eating.Clearing while someone is still eating can make guests feel rushed.
Clearing sequence : Always clear from the right of the guest without stretching across them. Remove dishes one by one, never stack dishes on the table.Leftover food and cutlery : Remove leftover food discreetly. Cutlery used should be cleared along with the plate.Spillage : If anything spills while clearing, clean it up immediately.
Relaying of Tables:
Quick turnaround : Tables should be relayed as quickly as possible to ensure the venue can accommodate more guests or be ready for the next service.Replacing tableware : All aspects of the initial setup - tablecloth, glassware, cutlery, and for some venues, new dining chairs - should be replaced when preparing for the new guests.Positioning : Ensure all cutlery, crockery, and glasses are correctly positioned. Incorrect positioning could lead to an awkward dining experience.Final check : Do a final check to ensure no piece of tableware is missing or dirty before seating the next set of guests.
22. Operation/Task: HANDLING GLASSWARE
A B C D E F G K
Broken or chipped glasses can compromise the safety of workers and guests, and replacing damaged glasses can prove expensive over time. Employees also must take the time to clean up the glass, which pulls them out of service. Knowing how to handle glassware reduces the possibility of broken glasses and saves time and money.
Below are a few specific areas where you can help lower the chance of breaking glasses:
Avoid mechanical shock: When a glass contacts other glasses or utensils, it compromises the strength of the glass. To avoid this, store glasses in glass racks.Avoid thermal shock: If glasses are exposed to a quick and drastic change in temperature, the glass can chip or crack. To avoid this, adjust glasses to different temperatures by letting them slowly adjust to room temperature first.Avoid stacking glasses: Rather than carrying glassware in “bouquets” or stacking them, carry one glass in each hand at a time and use glass racks to transport multiple glasses. This reduces the risk of chipping the glass and weakening it.Keep silverware and glassware separate: Placing silverware inside glassware to transport it causes the glass to weaken from mechanical shock. Instead, keep metal silverware in designated silverware bins.
Polishing Glasses
Properly drying glasses is a vital part of glassware upkeep. It is best to dry glasses with a linen towel or a microfiber cloth immediately after cleaning them. During this process, note the thickness of the glass to avoid applying too much pressure and damaging the glass. Avoid touching the inside of the glass bowl while drying it to ensure your fingers do not smudge it or leave prints.
Use the following steps when drying glassware:
Make sure you hold the glass by the bowl. Holding the glass by the stem or base could result in breakage, so it is best to avoid grabbing the glass at either of these points.
Use the cloth to gently dry the glass. Do not use excessive pressure.
Run the cloth along the outside of the glass as the final step to clean away fingerprints.
How to Transport and Store Glassware
Employees regularly transport glasses in a restaurant/event room, traveling from the dish area to tables and back again. There are several dollies, racks, and trays that help to move glassware quickly and safely. Using glassware racks and non-skid trays allows servers to transport multiple glasses at once. It also helps to reduce the chances of broken glasses. Properly storing glassware is also important and knowing how to store glasses can keep them clean and ready for use.
23. Operation/Task: FIRE & HEALTH SAFETY
A B C D E F G K
Do not touch or damage Fire Alarm Glass until there is a real hazard.
Do not carry out an activity that causes steam or dust unless you are authorized by your manager.
In case of a Fire Alarm, you must evacuate the building as soon as possible by nearest the Fire Exit (green sign)
to the assembly point.
Stay with your colleagues and wait for the instructions from the Fire Marshall
Report if any of your colleagues are missing.
DO NOT RUN, SCREAM OR PANIC
DO NOT LOOK FOR ANY OTHER COLLEAGUES OR YOUR PERSONAL BELONGINGS.
DO NOT USE LIFTS
DO NOT OBSTRUCT THE FIRE EXITS
Accidents of yours to the Guest - must be reported immediately to your Supervisor/Security
Lost and found items must be handover to your supervisor or Security.
Do not remove any guest or client’s belongings, any goody bugs, or any souvenirs from the property.
Fire Procedure
On discovering a fire, immediately raise the alarm by breaking the nearest break-glass point and yelling FIRE, FIRE, FIRE.
Do not tackle the fire unless its small and at least 2 people are present
On hearing the alarm, leave the building by the nearest exit. Evacuate all guests and staff as you go. If anyone refuses, leave them and move on.
Close all windows and doors as you leave.
Assemble at the designated area where role-call will be taken.
Do not under any circumstances leave this area unless instructed by the manager.
If any guest asks you what the problem might be, or if it is just a test, simply tell them.
Health and Safety
Health and safety are both the hotel and your responsibility.
Any broken glass is to go directly accolated broken glass bin on site.
Don’t do anything you don’t feel comfortable doing.
When working in the kitchen no sitting is allowed on any food preparation surface and you must be mindful of talking.
In the event of coming into direct contact with food, hands need to be washed and preferably blue food preparation gloves are to be worn
Any cuts or open wounds are to be cleaned and protected by the blue plasters provided in any first aid boxes.
Any other occurrence that could cause injury should be dealt with and reported immediately to your manager. Do not help an injured guest- get a trained first aider.
Don’t lift anything you think is too heavy for you
Privacy and Confidentiality in Hospitality
Hotels and restaurants must respect their guests’ privacy –this is a combination of legal, ethical and business requirements.
Privacy is not only about guests’ physical privacy, but also their digital privacy .
Data protection laws dictate how hospitality businesses must handle and store guests’ personal data, breach of theselaws can result in hefty fines.
Emergency procedures
Every hospitality establishment should have a clear, well-communicated emergency procedure .
It is vital to have plans that cover a range of emergencies, like fires, terrorist threats, and natural disasters.
These plans should be regularly practiced through emergency drills involving all staff members.
Clear evacuation routes should be always marked and kept free of obstruction.
24. Operation/Task: OPERATIONS BREW COFFEE URN
I J
Important to follow instructions in every place where the Brew Urn machine is placed.
Confirm with the manager the portions/amount/bags of grounded coffee that you need to use accordingly to the liters of water.
If you need to leave the Urn for customers, make sure to remove the filter basket and let rest 30min.
Safety Tips manipulate a Coffee Urn
Only plug-in the coffee urn when you’ve put the water and grounds inside.
Don’t let the electrical cord hand off the edge of a table, so as to avoid accidents.
Keep the coffee pot away from other electrical appliances.
Don’t touch the outside of the percolator, as it will be very hot.
Turn off the coffee urn when there are only a few cups of coffee remaining.
Wait until the coffee urn is cool to handle it.
Every time after use it, wash urn with warm water and detergent – Never immerse base of urn.
Rinse all part thoroughly and dry.
25. Operation/Task: CHAFING FUEL SAFETY
J K
To open your chafing fuel. Either twist off the top or use a designated chafing fuel opener and snuffer. If you don’t have a snuffer, a spoon can help you gently pry off the lid of your chafing fuel. It’s recommended to use a long-reach lighter to minimize the risk of burns. Never use paper or spark-wheel lighters to light it.
Never use chafing fuel to cook foods. Only use chafing fuel to maintain proper serving temperatures.
Never light the fuel and carry or move it to the desired area. Use a long-reach match of butane lighter to ignite the chafing fuel after placing it in the holder.
Never touch gel-type cans once they-re lit. They can become extremely hot as the flame burns down into the can. Let spent fuel cans cool after use. Then dispose of them accordingly instructions.
Never blow out the flame to extinguish it. Use the proper tool (twist-off metal lid, snuffer paddle, regulator, etc).
26. Operation/Task: BAR KNIFE HANDLING AND SAFETY
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In the Bar area the knife is used to prepare garnishing for the mise-en-place. Be aware how dangerous and sharp the knife can be.
Keep fingertips curled under the hand that is holding the food.
Point the blade away from your body when cutting, washing, or drying a knife.
Always use a cutting board.
Secure your cutting board with a damp paper towel or non-slip mat.
Do not use the knife while distracted.
Do not leave the knife near the edge of counters or tables or in a sink full of soapy water.
Use knives only for cutting food.
Carry knives with the blade pointed downward.
Keep knives sharp.
Do not try to catch a falling knife.
Cleaning a knife
Wash and dry the knife as soon as you are finished and put it away.
Keep the knife blade and handle clean with soap and water to avoid slipping.
Hand wash knives. Never put knives in the dishwasher as it dulls the blade.
Lay knives flat, never on the back or edge.
Store knives in
A wooden knife blocks
On a wall mounted magnet strip
In racks or trays
Away from open flames or extreme heat
• Separate from other utensils
To All Employees: By signing this document you are confirming that you have read and understood this risk assessment and its accompanying procedure, and that you will conduct yourself throughout the working shift in the line with the measures detailed.
Name of Trainee:
Instructed By:
Date:
