PENERAPAN PROSEDUR K3 DAN PENGAPLIKASIANNYA DI INDUSTRI

PERHOTELANPertemuan 13

Matakuliah : V0152 / Hygiene, Keamanan & KeselamatanTahun : 2008

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Safety :can be defined as the performance of activities without accidents or injuriesHazard :is a danger or riskLoss 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 HSSTHE WORKERS:

To increase work performance and productivity

THE WORK:Conforming to rules and

regulations

WORK PLACE:Comfortable, Safe

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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 environmentAccidents are incidents with the end results being different

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Basic Facts on AccidentsAccidents are unpleasant incidentsAccidents are causedAccidents can be prevented if the causes are eliminatedIf the causes continue to happen the accident will happen again and againSmall accidents lead to major injuriesAccidents are predictable

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Causes of IncidentsIncidents can be broken down

into four areas :EnvironmentProceduresEquipmentPeople

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Why are 15 – 25 years old most likely to be injured on the job ?

Try too hardDon’t report unsafe conditionsUnfamiliar with workplace/machinery/ equipmentTake riskInsufficient trainingDon’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 restroomImproperly stored medical wasteMole, fungus and mildewBacteria and virusesPlants (poison ivy)

Ergonomic :Lighting Workstation layoutVideo display terminalsWorkplace surfaceLiftingRepetitive movements

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Causes of Fire1. Short circuit 2. Electronic devices3. Gas leak (from a pipe)4. Stove5. Flambé6. Candle7. Chemical8. Cigarette 9. Careless worker

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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 cabinetOpen the cabinet/ drawer one at a timeClose the cabinet door/ drawer after you have finished

2. Preventing the risk of falls/ step overDon’t stand in front of the doorDon’t walk while readingRoll unused cable neatly

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3. Using electrical devicesShut down/ turn off the electrical power if you want to fix broken electric equipmentTurn 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’ privacyKeep the history of guests/ guests’ records safelyDON’T mention the guest’s room number at the presence of other guestsDON’T give a guest room number to unrecognized peopleASK 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 carHelp the olds, children and womenOffer an umbrella if rainingGreeting!

7. Assisting a guest with luggageHelp the guest with their luggage and put luggage in empty space/ corner, far from the traffic

8. Using luggage trolleyUse luggage trolley for carrying many pieces of luggageCheck the trolley wheel continuously to prevent noiseBe careful when pushing the trolley, especially in the lobby area, corridors and liftsPut 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

1. Use trolley or tray to carry or to move eating utensils2. Put heavy eating and drinking utensils on the bottom part of a trolley3. Check the condition of tables or chairs, if any of them is broken, fix it

immediately or change with the good one4. DON’T over fill a tray5. DON’T carry a tray passing over a guest’s head

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Safety and Security in F&B

7. 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

8. Make sure that all eating utensils are clean and properly polished9. ALWAYS WASH your hands when serving foods10. Wear low heels shoes 11. DON’T use too much make-up and jewelry12. USE clean, well pressed uniform13. Hair must be clean and neatly cut

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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 solsc. Wear kitchen hat/ cook hat d. Don’t wear any jewelrye. Keep your hands clean: wash your hand before and after handling

foods

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Safety and Security in the Kitchen

2. 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

3. Always follow the instruction when using electrical equipment4. Do not try to operate unfamiliar devices5. Never put your fingers on the machines such as slicer6. Use cooking hand gloves to carry hot pans