How to maintain health, hygiene and security in the working environment

• Health, Hygiene & Security
• Higher Education (degree)

Health, Hygiene and Security in the working environment.

Level 3

Health, Hygiene and Security in the working environment.

Learning Outcomes

1. Identify Potential Hazards in the workplace.
2. Identify information that should be recorded and stored regarding health, hygiene and security.
3. Identify people and organisations who need to access the above information.
4. Explain how to monitor and maintain your own workspace
5. Identify types of inspection you may experience

1. Identify Potential Hazards in the workplace.

What department of the  hotel do you work in?

Can you think of a few potential hazards within your own workplace?

How do you become aware of these hazards?

Who do you report this information to?

Can you think of any hazards in other departments that are of a higher concern than in your own?

2. Identify information that should be recorded and stored regarding health, hygiene and security.

Can you think of some examples of information you might record for the following:

• RIDDOR (Reporting of Injuries, Diseases and Dangerous Occurrences Regulations)
• COSHH (Control of Substances Hazardous to Health)
• HACCP (Hazard Analysis and Critical Control Point)
• Fire Safety Checks
• Risk Assessment
• Annual Electrical Testing

RIDDOR puts duties on employers, the self-employed and people in control of work premises (the Responsible Person) to report certain serious workplace accidents, occupational diseases and specified dangerous occurrences (near misses).

COSHH is the law that requires employers to control substances that are hazardous to health. You can prevent or reduce workers exposure to hazardous substances by:

• finding out what the health hazards are;
• deciding how to prevent harm to health (risk assessment);
• providing control measures to reduce harm to health;
• making sure they are used ;
• keeping all control measures in good working order;
• providing information, instruction and training for employees and others;
• providing monitoring and health surveillance in appropriate cases;
• planning for emergencies.

HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles.

HACCP involves:

• looking closely at what you do in your business, what could go wrong and what risks there are to food safety
• identifying any critical control points the areas a business needs to focus on to ensure those risks are removed or reduced to safe levels
• deciding what action you need to take if something goes wrong
• making sure that your procedures are being followed and are working
• keeping records to show your procedures are working

Knowledge Check!

COSHH Stands for?

1. Cod oil should help Harry
2. Control of Supplies, Hardware and Health
3. Control of Substances Hazardous to Health
4. Control of Subordinates who help HR.

HACCP (Hazard Analysis and Critical Control Point) should record:

1. List of hazards and details of the hazard analysis
2. Training undertaken
3. CCP monitoring activities
4. All listed in A,B & C

3. Identify people and organisations who need to access information about health, hygiene, safety and security.

Now that we have identified  information that we should record and store, we should consider the people who will need access to this information.

They can be identified in two categories:

• Internal
• External

• Internal
• Owners/ Managers/Supervisors
• Maintenance Teams
• Anyone with Health & Safety responsibilities

• External
• City Council - EHO
• Other Government Departments
• Fire Service
• Other Emergency Services

4. Explain how to monitor and maintain your own workspace

Can you think of a ways you currently monitor H&S in your own workspace?

How do you become aware of these hazards?

Who do you report this information to?

Can you think of any hazards in other departments that are of a higher concern than in your own?

Monitoring your workspace

• Visually

• Keeping Records up to date as required

• Reporting any concerns to senior staff

Maintaining your workspace

• Keep it clean & tidy

• Keep it organised

• Keep records up to date

• Report any faults/concerns to line manager

5. Identify types of inspection you may experience

Can you identify some inspections you may face within your workplace?

How do you become aware of these hazards?

Who do you report this information to?

Can you think of any hazards in other departments that are of a higher concern than in your own?

Can you think of some examples of what the following inspectors would be looking for:

• Environmental Health Officers
• Fire Safety Inspection
• Inspections following serious incidents (Injury to public/staff)
• Mystery Shoppers
• Internal H&S Inspections/Shopwalks
• Tourist Board

Learning Outcomes

1. Identify Potential Hazards in the workplace.
2. Identify information that should be recorded and stored regarding health, hygiene and security.
3. Identify people and organisations who need to access the above information.
4. Explain how to monitor and maintain your own workspace
5. Identify types of inspection you may experience

What did you learn today that you will take back to your workplace and review?