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PENERAPAN PROSEDUR K3 DAN PENGAPLIKASIANNYA DI INDUSTRI PERHOTELAN Pertemuan 13 Matakuliah : V0152 / Hygiene, Keamanan & Keselamatan Tahun : 2008

PENERAPAN PROSEDUR K3 DAN PENGAPLIKASIANNYA DI INDUSTRI PERHOTELAN Pertemuan 13 Matakuliah: V0152 / Hygiene, Keamanan & Keselamatan Tahun : 2008

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Text of PENERAPAN PROSEDUR K3 DAN PENGAPLIKASIANNYA DI INDUSTRI PERHOTELAN Pertemuan 13 Matakuliah: V0152 /...

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  • PENERAPAN PROSEDUR K3 DAN PENGAPLIKASIANNYA DI INDUSTRI PERHOTELAN Pertemuan 13 Matakuliah: V0152 / Hygiene, Keamanan & Keselamatan Tahun : 2008
  • Slide 3
  • Bina Nusantara 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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  • Bina Nusantara Aspect of HSS THE WORKERS: To increase work performance and productivity THE WORK: Conforming to rules and regulations WORK PLACE: Comfortable, Safe
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  • Bina Nusantara 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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  • Bina Nusantara 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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  • Bina Nusantara Causes of Incidents Incidents can be broken down into four areas : Environment Procedures Equipment People
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  • Bina Nusantara Why are 15 25 years old most likely to be injured on the job ? Try too hard Dont report unsafe conditions Unfamiliar with workplace/machinery/ equipment Take risk Insufficient training Dont understand/recognized the dangers
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  • Bina Nusantara 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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  • Bina Nusantara 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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  • Bina Nusantara 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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  • Bina Nusantara Causes of Fire 1.Short circuit 2.Electronic devices 3.Gas leak (from a pipe) 4.Stove 5.Flamb 6.Candle 7.Chemical 8.Cigarette 9.Careless worker
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  • Bina Nusantara 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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  • Bina Nusantara 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 Dont stand in front of the door Dont walk while reading Roll unused cable neatly
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  • Bina Nusantara 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 DONT mention the guests room number at the presence of other guests DONT 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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  • Bina Nusantara 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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  • Bina Nusantara 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 guests 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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  • Bina Nusantara Safety and Security in F&B 1.Use trolley or tray to carry or to move eating utensils 2.Put heavy eating and drinking utensils on the bottom part of a trolley 3.Check the condition of tables or chairs, if any of them is broken, fix it immediately or change with the good one 4.DONT over fill a tray 5.DONT carry a tray passing over a guests head
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  • Bina Nusantara 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 polished 9.ALWAYS WASH your hands when serving foods 10.Wear low heels shoes 11.DONT use too much make-up and jewelry 12.USE clean, well pressed uniform 13.Hair must be clean and neatly cut
  • Slide 20
  • Bina Nusantara 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.Dont wear any jewelry e.Keep your hands clean: wash your hand before and after handling foods
  • Slide 21
  • Bina Nusantara 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 equipment 4.Do not try to operate unfamiliar devices 5.Never put your fingers on the machines such as slicer 6.Use cooking hand gloves to carry hot pans