Letter Head.doc;Chap 1 Onwards

8/11/2019 Letter Head.doc;Chap 1 Onwards

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THE PHILIPPINE WOMENS UNIVERSITY 1

Chapter 1

The Problem and Its Background

Introduction

Housekeeping work is usually considered a relatively safe occupation at least

in comparison with many industrial jobs. Nevertheless, housekeeping has many

hazards. Injuries from cuts, burns, slips and falls, and cleaning chemicals are very

common.

Based on the study conducted by the ccupational Injuries !urvey of "###,

the hospitality industry figured second among the list of industries that reported

injuries and illnesses. $ommonly reported injuries are cuts, burns, sprains and

strains. %he hospitality industry operates for twenty four hours such that workers are

burdened by working in shifts which may put employees at risk to work&related

problems. '(illanueva, "##)*.

ccupational Health and safety is a cross disciplinary area concerned with

protecting the safety, health and welfare of people engaged in work or employment.

%he goal of all occupational health and safety programs is to foster a safe work

environment.

It is the responsibility of every hotel and lodging houses to ensure the safety

and security of its guests and employees. %he hotel will be made accountable for

any accident or injury emanating from non&compliance of the occupational health

and safety act or law.


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%he reasons for establishing good occupational health and safety standards

increase the moral of the employees, since employees will feel safe at work. +astly,

many governments realize that poor occupational health and safety performance

results in costs to the state and the employees.

%hrough social security payments to the incapacitated, costs for medical

treatment increase and employability of the work is last. ccupational reuirements

maybe reinforced in civil law and -or criminal law. It is accepted that without the

etra /encouragement0 of potential regulatory action or litigation, many

organizations would not act upon the implied moral obligations.

%his study was, therefore, conducted to determine the etent of practice of

the internationally accepted occupational and health standards in housekeeping of

de lue hotels in 1etro 1anila as a basis for the development of guidelines in safety

and health for local housekeeping.

Background of the Study

2mployees are organization3s most valuable asset. 1anagement should

consider the safety and security as one of the most essential concerns in any

workplace. 4ccidents and injuries have serious impacts on the hotels ability to offer

adeuate service. %his is particularly true in the housekeeping department where

there is large number of employees involved in keeping the guest comfortable.

Hotels employ a variety of staff. %hese workers can be eposed to variety of

health and safety hazards depending on the specific tasks they perform.


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Housekeeping employees maybe eposed to the risk of musculoskeletal disorders

and injuries and to health hazards, such as chemical, noise and thermal stress,

accidents like slips and falls, cuts and burns, electrocution, fire and eplosion.

ccupational accidents and diseases can result in sicknesses, absenteeism,

productivity loss, disability or even death.

4s far as the industry is concerned, there is a need to understand and

analyze its ccupational !afety and Health culture as a basis for providing safety

standards to prevent and control work related injuries and accidents. 2mployer can

work together with employees to establish a safe and healthy working environment

in the hotel.

In the ccupational Injuries !urvey of "##5, the hotel and restaurant industry

showed a 6.)78 incidence rate of work&related injuries and illnesses with lost

workdays.

+aws have been formulated to provide systems and standards for

workplaces. %he ccupational !afety and Health !tandards '!H!* are the rules

and regulations governing work safety and health as mandated in 9residential

:ecree ;;", Book I(, 4rticle 7


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%he :epartment of +abor and 2mployment shall be solely responsible for the

administration and enforcement of occupational safety and health laws, regulations

and standards in all establishments and workplaces wherever they may be located.

%he !ecretary of +abor or his duly authorized representatives, including labor

regulation officers /shall have access to employees records and premises at any

time of the day or night whenever work is being undertaken therein, to uestion any

employee and investigate any fat, condition or matter which maybe necessary to

determine violations or which may aid in the enforcement of this code and of any

labor law, wage order or rules and regulations issued pursuant thereto.0

>ood occupational health and safety standards increase the morale of

employees because they feel safe and secure. It also cut down costs for medical

treatment and the loss of the employment of the workers.

!ince the 9hilippines has no eisting guidelines on occupational safety and

health standards in housekeeping, international standards were lifted from the

!ingapore 1inistry of ?ork, $anadian $enter for ccupational Health and !afety,

and the @nited !tates standards to determine the etent of practice of these

standards with the housekeeping department of selected de lue hotels. =esults of

this study will be the basis for the development of guidelines for local housekeeping.


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Statement of the Problem

%his study was conducted to determine the etent of practice of the occupational

safety and health standards in housekeeping of delue hotels in 1etro 1anila as a

basis for the development of guidelines in safety and health for local housekeeping

employees.

!pecifically, this study answered the following uestionsA

7. ?hat are the different safety and health standards for hotel housekeeping

according to the following international agencies

7. 7. !ingapore 1inistry of ?ork ccupational and Health :ivision

7.". $anadian $enter for ccupational Health and !afety 'Health and

!afety for !mall Business C $anada*

7.5. @nited !tates ccupational !afety and Health :ivision

". ?hat are the similarities and differences among these international

standards

5. ?hat is the etent of practice of the harmonized standards among the

participating delue hotels

;. Is there a significant difference between and among the ratings of the

participants on the practice of the harmonized standards in housekeeping


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). ?hat are some of issues and concerns of hotel management and employees

in the implementation of these safety and health standards in housekeeping


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Scope and Limitation of the Study

%he study utilized the occupational safety and health standards of developed

countries such as the @nited !tates, !ingapore and $anada which were used as

parameters in determining the etent of practice of the occupational health and

safety standards housekeeping.

Definition of Terms

%he following terms were conceptually and operationally defined by the

researcher to clarify on the topics being undertakenA

Biohaards are infectious agents or hazardous biological materials that

present a risk or potential risk to the health of humans, animals or to the

environment. %he risk can be direct through infection or indirect through damage to

the environment. %his include certain types of recombinant :N4D organisms and

viruses infectious to humans, animals or plants 'e.g. parasites, viruses, bacteria,

fungi, prions, rickettsia*D and biologically active agents 'i.e. toins, allergens,

venoms* that may cause disease in other living organisms or cause significant

impact to the environment or community.

!ccident is a specific, unpredictable, unusual and unintended eternal

action which occurs in a particular time and place, with no apparent and deliberate

cause but with marked effects. It implies a generally negative outcome which may


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have been avoided or prevented had circumstancesleading up to the accident been

recognized, and acted upon, prior to its occurrence.

Chemical haards arise from contamination of an area with harmful or

potentially harmful chemicals. 9ossible sources of chemical hazards include the

burning of fossils, materials and chemicals used in construction and industry,

pollution of the environment and water supply, chemical spillages, industrial

accidents, and the deliberate release of toic materials.

Haard analysis or haard assessment is a process in which individual

hazards of the workplace are identified, assessed and controlled-eliminated as

close to source 'location of the hazard* as reasonable and possible. 4s technology,

resources, social epectation or regulatory reuirements change, hazard analysis

focuses controls more closely toward the source of the hazard.

Haard control is a dynamic program of prevention. Hazard&based

programs also have the advantage of not assigning or implying there are

Eacceptable risksE in the workplace. 4 hazard&based program may not be able to

eliminate all risks, but neither does it accept EsatisfactoryE && but still riskyF

outcomes.
http://en.wikipedia.org/wiki/Attendant_circumstancehttp://en.wikipedia.org/wiki/Attendant_circumstance


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HaCom Hazardous $ommunication !tandard for chemicals and toic

wastes established by !H4

Hospitality is the cordial and generous reception of the guest. It is also

defined as the entertainment of guests, visitors or strangers with liberty and goodwill

Hospitality Industry includes lodging, food, entertainment and travel.

In"uries is a damage or harm caused to the structure or function of the body

caused by an outside agent or force, which may be physical or chemical.

#SDS'1aterials :ata !heet* is a sheet that describes any hazard post by

the product, including dangers presented when miing it with other substances, and

indicate what course of treatment may be recommended if the product is taken

internally, inhaled, or placed in direct contact with skin or eyes.

$ccupational health and safetyis a cross&disciplinaryarea concerned with

protecting the safety,healthand welfareof people engaged in work or employment.

%he goal of all occupational health and safety programs is to foster a safe work

environment. It may also protect co&workers, family members, employers,

customers, suppliers, nearby communities, and other members of the public who

are impacted by the workplace environment.
http://en.wikipedia.org/wiki/Interdisciplinarityhttp://en.wikipedia.org/wiki/Safetyhttp://en.wikipedia.org/wiki/Healthhttp://en.wikipedia.org/wiki/Quality_of_lifehttp://en.wikipedia.org/wiki/Employmenthttp://en.wikipedia.org/wiki/Interdisciplinarityhttp://en.wikipedia.org/wiki/Safetyhttp://en.wikipedia.org/wiki/Healthhttp://en.wikipedia.org/wiki/Quality_of_lifehttp://en.wikipedia.org/wiki/Employment


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$ccupational Safety and Health !ct is an agency of the :epartment of

labor, created in 7G6# after the passage of the ccupational and safety 4ct to

assure so far as possible every working man and woman in the nation is safe and in

healthful working conditions.

Policy is a verbal, written, or implied guide setting up boundaries and

direction within which managerial decisions should take place. Hence, a policy is a

guide to decision making.

%isk #anagement Program addresses what go wrong in the property and

attempts to find ways to prevent these things

%isk assessmentis the careful eamination of the diverse factors that can

bring about these risks. =isk assessment should also make sure that enough

precautions are implemented in order to prevent harm coming to an employee.

Sanitationrefers to the maintenance of healthy and hygienic conditions that

is free from disease causing microorganisms

&ork Station Design refers to proper arrangement of the work station. It is

important that the work station design fits perfectly the body of the worker as well as


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the work undertaken. %he proper designs of the work area give a worker comfort

and prevent low back and neck pains.

&ork 'n(ironment #anagement refers to the measurement and evaluation

of the different stresses in the workplace to determine the etent of workers

eposure to chemical substances like acids, organic solvents, gases, dust, heavy

metals and physical factors like noise, heat, and ventilation.


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Chapter )

%e(ie* of %elated Literature

%he chapter presents related readings and studies pertinent to the study

being undertaken.

Definition of $ccupational Health and Safety

4ccording to =eese '"##


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of both employers and employees in health and safety programs, and involves the

consideration of issues relating to occupational medicine, industrial hygiene,

toicology, education, engineering, safety, ergonomics, psychology, and others.

ccupational health issues are often given less attention than occupational

safety issues because the former are generally more difficult to confront. 4 healthy

workplace is by definition also a safe workplace. %he important points are that

issues of both health and safety must be addressed in every workplace.

$CC+P!TI$,!L H'!LTH !,D S!-'T. !CT )///

ccupational Health and !afety 4ct of "###, section 5 states the following

objectivesA

'a* %o secure and promote the health, safety and welfare of people at workD

'b* %o protect people at a place of work against risks to health or safety arising out

of the activities of persons at workD

'c* %o promote a safe and healthy work environment for people at work that protects

them from injury and illness and that is adapted to their physiological and

psychological needsD

'd* %o provide for consultation and co&operation between employers and employees

in achieving the objects of this 4ctD

'e* %o ensure that risks to health and safety at a place of work are identified,

assessed and eliminated or controlledD

'f* %o develop and promote community awareness of occupational health and safety

issuesD


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'g* %o provide a legislative framework that allows for progressively higher standards

of occupational health and safety to take account of changes in technology and

work practicesD and

'h* %o deal with the impact of particular classes or types of dangerous goods and

plant at, and beyond, places of work. ':ella&>uistina, "##*

$ccupational Safety and Health !ct %egulations

!H4 regulations as cited by Barth '"##


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their working conditionsD the protection of workers in their employment from risks

resulting from factors adverse to healthD the placing and maintenance of the worker

in an occupational environment adapted to his physiological and psychological

capabilitiesD and, to summarize the adaptation of work to man and of each man to

his job. 'International +abor rganization 'I+* and the ?orld Health rganization

'?H**

Presidential Decree 00) Book I2 !rticle 13) of the Labor Code of thePhilippines4

$hapter II of ccupational Health and !afety, article 7


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insofar as practicable that no employee will suffer impairment or

diminution in health, functional capacity, or life epectancy as a result of

his work and working conditions.

!rt4 1304 Training programs4%he :epartment of +abor and 2mployment

shall develop and implement training programs to increase the number and

competence of personnel in the field of occupational safety and industrial

health.

!rt4 1364 !dministration of safety and health la*s4

7. %he :epartment of +abor and 2mployment shall be solely responsible

for the administration and enforcement of occupational safety and health

laws, regulations and standards in all establishments and workplaces

wherever they may be locatedD however, chartered cities may be allowed to

conduct industrial safety inspections of establishments within their respective

jurisdictions where they have adeuate facilities and competent personnel for

the purpose as determined by the :epartment of +abor and 2mployment and

subject to national standards established by the latter.

". %he !ecretary of +abor and 2mployment may, through appropriate

regulations, collect reasonable fees for the inspection of steam boilers,

pressure vessels and piping and electrical installations, the test and approval


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for safe use of materials, euipment and other safety devices and the

approval of plans for such materials, euipment and devices. %he fee so

collected shall be deposited in the national treasury to the credit of the

occupational safety and health fund and shall be epended eclusively for

the administration and enforcement of safety and other labor laws

administered by the :epartment of +abor and 2mployment.

!rticle 1)7 8 2isitorial and 'nforcement Po*er

%he !ecretary of +abor or his duly authorized representatives, including labor

regulation officers, /shall have access to employers3 records and premises at

anytime of the day or night whenever work is being undertaken therein, and

the right to copy there from, to uestion any employee and investigate any

fact, condition or matter which may be necessary to determine violations or

which may aid in the enforcement of this $ode and of any labor law, wage

order or rules and regulations issued pursuant thereto0.

$ccupational Safety and Health !gency

%he !H4 came into eistence in 7G6# as a result of legislation known as

the ccupational !afety and Health '!H* 4ct, which created !H4 as an agency

within the :epartment of +abor. %he act provided employees with many new rights

and also gave employees new responsibilities in terms of workplace safety.

!imultaneously, the ccupational !afety and Health 4ct encouraged employer&

employee joint efforts in promoting healthful and safe workplaces. In addition to

enforcement authority over certain classes of employers who engage in violations of


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workplace safety and health principles, !H4 can participate in efforts to enhance

workplace safety and health through consultation services the agency offers to

employers. '=eese,"##


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%he :epartment of +abor and 2mployment shall administer and enforce the

provisions of these !tandards. 2very employer shall give to the !ecretary or his

duly authorized representative access to its premises and records for the purpose of

determining compliance with the provisions of these !tandards. 2very

establishment or place of employment shall be inspected at least once a year to

determine compliance with the provisions of these !tandards. !pecial inspection

visits, however, may be authorized by the =egional +abor ffice or as authorized

under =ule 7G# of these !tandards, to investigate accidents, occupational

illnesses or dangerous occurrences, especially those resulting in permanent total

disability or death, to conduct surveys of working conditions reuested by the

Bureau for the purpose of evaluating and assessing environmental contaminants

and physical conditions or to conduct investigations, inspections or follow&up

inspections upon reuest of an employer, worker or a labor union of the

establishment. %he enforcement officer shall determine reasonable periods of

compliance with recommendations depending on the gravity of the hazards needing

corrections or the period needed to come into compliance with the order.

?hen a condition of employment in workplaces is not specifically covered by

these !tandards is the subject of complaints, the provision of these !tandards shall

apply.

Importance of &orkplace Safety

?orkplace safety provides tangible benefits both to employee and employer.

In addition to safety concerns, a workplace environment that is safe and healthful


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enhances creativity and innovation, leading to increased employee productivity, as

described at the !H4 website. 4dditionally, good workplace health and safety

environments have a beneficial effect on an employerJs bottom lineA In "##


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)4 Inspect your *orkplace4

=egularly check all euipment and tools to ensure that they are well

maintained and safe to use. 4lso, check storage areas and review safe work

procedures.

54 Train your *orkers4

%ake the time to train your workersD tell them and show them how to do

specific tasks. $onsider providing written instructions and safe work procedures so

they can check for themselves if they are unsure of a task or have forgotten part of

their training. !upervise your workers to ensure that they are using their training.

04 Talk regularly *ith your *orkers4

1eet regularly with your staff and discuss health and safety issues.

2ncourage them to share their ideas and thoughts on how to improve safety in the

workplace.

64 In(estigate incidents4

+ook into the causes of accidents, including near misses where no one was

injured. %ry to find ways to change procedures or euipment to help prevent similar

incidents from occurring. 'Mones, "##*


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34 #aintain records4

eep records of all first aid treatment, inspections, incident investigations,

and training activities. %his information can help you identify trends in unsafe

conditions or work procedures.

94 #ake safety a key part of your business4

!afety shouldn3t be an after&thought. It3s just as important to a successful

business as customer service, inventory control, and financial planning. 4

commitment to health and safety makes good business sense because it3s one way

to protect your greatest resource F your people.

&orkplace Haards and their Control

!ingapore ccupational !afety and Health !tandards mentioned that work&

related and diseases occur as a result of unsafe acts that occur when employees

are unaware of the hazards and the proper work practices. 2amples include not

adopting the proper lifting methods or not using gloves when handling chemicals.

@nsafe conditions may arise out of ignorance or lack of diligence in ensuring

a safe and healthy working environment. 2amples include the lack of safety guards

on machinery or the presence of a slippery floor.

?ork related accidents and diseases can be prevented by first identifying the

hazards in hotels and then taking the appropriate preventive measures.

'ccupational !afety and Health for Hotel Industry*


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Definition of Haardous &orkplaces

or purposes of these !tandards, the following are considered Ehazardous

workplacesAE a.* ?here the nature of work eposes the workers to dangerous

environmental elements, contaminants or work conditions including ionizing

radiation, chemicals, fire, flammable substances, noious components and the likeD

b.* ?here the workers are engaged in construction work, logging, fire fighting,

mining, uarrying, blasting, stevedoring, dock work, deep&sea fishing and

mechanized farmingD c.* ?here the workers are engaged in the manufacture or

handling of eplosives and other pyrotechnic productsD d.* ?here the workers use

or are eposed to power driven or eplosive powder actuated toolsD

e.* ?here the workers are eposed to biologic agents, suchA as bacteria, fungi,

viruses, protozoa3s, nematodes, and other parasites.

Health and !afety committees play very important roles in eliminating work

hazards. :eveloping workersJ interest and participation in the planning and

development of safety program is the responsibility of the employer. %he employer

must eercise the leadership necessary and provide support to make the program

work.

Haard !nalysis

4ccording to :ella&>uistina '"##*, it is a good practice to establish

systematic procedures for the identification, evaluation and control of both eisting

and potential hazards in the workplace.


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2mployers should identify workplace hazards by reviewing both routine and

non&routine activities carried out by the workers and contractors, and the euipment

used. %hese hazards can be evaluated by considering the probable incidents that

can occur. 1easures can be developed to control the hazards. Before

implementation, it is advisable to test the feasibility of the recommended measures.

:ocumentation of the hazard evaluation process is important.

Hazard analysis should be carried out periodically or whenever there is a

change in process or euipment used. Hazard analysis is also useful in the

development of safe work procedures. 'utputA !afety 1anagement 9lan in Hong

ong Hotels*

-igure 1Haard !nalysis

!elect activities and euipment foranalysis

Identify the hazards involved

2valuate the hazards and risk involved

Implement measure to control thehazards

2valuate the effectiveness of controlmeasure and record findings


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Safety in Housekeeping Department

%here are three important reasons, as cited by $asado '"###*, why fire and

accident prevention for employees and guests are functions of management. %he

first is legalD the ccupational !afety and Health '!H4* of 7G6# reuire

employers, by law to keep their places of business free from hazards that may

cause harm or injury to employees. %he act assures every working person in the

nation safe and healthful working conditionsD therefore, housekeeping managers

must comply with the !H4 regulations to keep the workers safe. !H4 inspectors

can enter an employer premises without notice to conduct inspection, review

records, and uestion worker about safety. ?hen serious injury or death is involved,

criminal charges can be filed against the property.

4nother reason is financialD statistics provided by the National !afety $ouncil

indicate that the number of injuries that occur in the service sector is staggering.

%he average cost of all injuries annually is over K7## billon, with an average loss of

almost K7, ### per injury. In addition, thousands of lost workdays cause a huge loss

of human productivity and therefore originate a considerable financial burden on

organizations. 4ccidents are the motives for workman3s compensation premiums to

go up whenever mishaps occur. $ourts of law tend to award substantial amount

when injured guests and employees file civil lawsuits against businesses for

accidents mishaps.

%he third reason is ethical. 4s employees and guest epect to find a safe

place to work, stay, lodging operators must see to it that their properties are free


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from harm, injury, danger, or risk and that the organizational climate is conducive to

the personal well being of their workers.

%he first step toward implementing a safety program is developing job&safety

analyses for those tasks that might involve and risk of injury and accident. 4fter

describing the potential hazards that the task may involve, safety tips about how to

perform a job should be provided to workers. Mob analyses are particularly

necessary for jobs that involve working with industrial machinery, such as laundry

washers, dryers and mangles.

+nited States $ccupational Safety and Health !ct: Hotel %egulations

%he ccupational !afety and Health 4dministration '!H4* is an agency

under the @.!. :epartment of +abor which oversees and regulates public and

private workplace safety and health. Hotels are included in these compliance

standards. =egulations for hotel room attendants-housekeepers are of particular

importance because of the constant eposure to possible infectious bodily fluids

found while cleaning hotel rooms.


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Standards for Carpet Cleaning

4s hotels may host thousands of guests a year, it is a known fact that certain

materials will no doubt be spilled on the carpets. 1any times, bodily fluids will be

present in the rooms. 4ccording to !H4Js Blood borne 9athogens standard,

contaminated carpets may carry blood or other infectious materials. 4s such, when

these infectious materials are spilled onto carpets, =obert +. 4nderson, 9h: of the

National $enter for Infectious :iseases states that, EBlood or other body fluids

spilled on carpets should be promptly and carefully cleaned, and disinfected. If such

fluids are allowed to stand for a period of time and harden or Eset up,E the removal

of these dried fluid materials will be difficult. $oncerning the treatment of carpets,

the highest grade of antimicrobial activity possible is Esanitizing,E which simply

reduces the total number of bacteria present.E ?hile there is no set standard for

what type of disinfectants are to be used, they must be present when cleaning

contaminated carpets.

Housekeepers

Housekeepers in a hotel may be at the most risk for coming into contact with

infectious bodily fluids. Included in !H4Js Blood borne 9athogens standard

mentioned above, an employer must implement a written schedule located within

the facility which states the types of surfaces to be cleaned, the type of soil present

and other tasks needed to be performed in this area. 4nother !H4 concern for

housekeepers is eposure to sharps and containers. !H4 recommends in one of


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its regulations that sharps Ebe properly disposed of immediately or as soon as

feasible into appropriate containers.E

Haardous Chemicals

?ith the amount of cleaning and disinfecting of surfaces and linens occurring

in hotels, employee eposure to hazardous chemicals is of great concern. !H4

recommends having a written program located in the facility and containing such

things outlined in the Hazard $ommunication !tandard. !uch a program should

state where first aid services can be located on the premise. 4dditionally, written

procedures for the appropriate gloves and eyewear to be used in order to protect

the body against harmful chemicals should be in place.

Slips and falls

9ossibly most pertinent to kitchens and bathrooms, slips and fall accidents

due to spilling of liuids is also a big concern in the hotel industry. !H4

recommends and states in the ?alking-?orking !urfaces !tandard, that employers,

Emaintain floors in a clean and, so far as possible, dry condition, and mats be

provided where practicable.E !H4 recommends such things as handrails, good

housekeeping procedures, and immediate floor clean&up of spills to prevent such

accidents.

Contaminated Laundry

?ith hotel linens being changed on a daily basis, proper disinfection is

important in keeping safe conditions. Blood borne and other infectious fluids may


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often be present in hotel sheets and towels. 4ccording to !H4, Econtaminated

laundry shall not be sorted or rinsed in the location of use , and must be transported

to the laundry for decontamination in bags or containers labeled or color&coded in

accordance with 7G7#.7#5#'g*'7*'i*.E !H4 recommends melt away bags which

can be thrown directly into washers without having to unload the contaminated

laundry, therefore reducing the risk of coming into contact with contaminates.

'!H4Hotel =egulationseHow.com*

Sanitation

?ork spaces should be sanitary. 4ccording to !H4 regulations, employers

need to keep work spaces and storerooms clean and orderly. loors are not

supposed to have nails, splinters, holes or loose boards.

Dryness

!H4 reuires employers to provide dry workspace floors or to at least

provide drainage and platforms, mats or other dry standing areas.

Passage*ays

2mployers are reuired to provide large enough passageways for employees

to safely fit through them. 4isles and passageways should not have obstacles

blocking them. !H4 housekeeping regulations also reuire permanent

passageways to be appropriately marked and recognizable.
http://var/www/apps/conversion/tmp/scratch_3/OSHAHotel%20RegulationseHow.comhttp://var/www/apps/conversion/tmp/scratch_3/OSHAHotel%20RegulationseHow.com


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Protection

2mployees should have protection from open pits, ditches, vats, tanks and

other hazards in the form of guardrails and covers.

Construction

:uring construction, the !H4 reuires that ecess combustible debris be

removed regularly.

;arbage

!H4 housekeeping regulations reuire that employers provide containers

or garbage cans to collect waste. 4ny flammable, oily or hazardous waste should go

into garbage cans with lids or covers. >arbage should be regularly removed.

Singapore #inistry of &ork $ccupational Safety and Health Di(ision

@nsafe conditions may arise out of ignorance or lack of diligence in ensuring

a safe and healthy working environment. 2amples include the lack of safety guards

on machinery or the presence of slippery floor. %he common workplace hazards in

hotels and the preventive measures that could take are described in the followingD

#usculoskeletal In"uries and Disorders

1any jobs have risks that can lead to sprains and strains to the back and

other parts of the body. ?orkplace factors associated with musculoskeletal injuries

and disorders includeA


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!*k*ard postures 8this will include bending the back during bed making

or working with the arms above shoulder height during cleaning and

stretching to reach across the table to get an item.

#anual handling 8heavy or freuent lifting, pushing, pulling or carrying

puts a strain on the back and also the upper limbs. Back injuries and other

musculoskeletal sprains and strains may occur among bellmen,

housekeepers, and laundry and kitchen staff involved in manual handling

activities.

Prolonged standing 8 it can contribute to lower back pain. 1ost of the

jobs in hotel involve standing work for many hours.

%epetiti(e mo(ements 8repetitive use of the hands and upper limb may

result in pain in the wrist, elbow and shoulder. 9ersons at risk include room

attendants, laundry operators and kitchen staff.

1usculoskeletal injuries could result from sudden damage from a single

episode such as lifting a very heavy load or slipping and falling. However, more

often it is the result of gradual wear and tear from repetitive and prolonged manual

activity. =ecovery from some of these injuries may take time and further injury may

occur, making the problem worse. %herefore it is important to identify the risk factors

and take preventive actions to minimize the risk. 1ost of the problems can be

prevented through the application of good ergonomic principles in work design and

work practices, which need not to be complicated or costly.


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Chemical haard

In hotels, chemicals are used mainly for cleaning. 9ersons at risk include

housekeepers, stewards, laundry workers or maintenance personnel.

Safe *ork practices for haardous chemicals

@se less harmful substances

9rovide proper ventilation through open windows or mechanical vents

?ear suitable personal protective euipment

:o not allow unauthorized stores regularly to check for deterioration or

leakage

2nsure that every chemical has 1!:!

2nsure that all chemical containers are properly labeled

4rrange for annual medical eaminations for staff eposed to

perchloroethylene 'used in dry cleaning*

,oise Haard

$ertain areas where staff maybe eposed to a noise hazard includes boiler

rooms, engineering workshops and discotheues. +ong term eposure to ecessive

noise may lead to hearing loss.

%o prevent hearing loss, a person should not be eposed to noise level

eceeding )dB4 for hours a day or its euivalent. ?here the permissible


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eposure level is eceeded, measure should be taken to reduce the noise

eposure.

Thermal Stress

9reventing heat stress can be prevented by improving the ventilation through

a carefully plan and laid out ehaust and air conditioning system, implementing and

following appropriate work&rest schedule, avoiding thick clothing and drinking plenty

of water to replenish the water lost through dehydration.

Cuts

$uts may occur from the use of knives and machinery in kitchens, laundries

and engineering workshops. $uts may also arise form handling broken glass or

porcelain by room attendants, waiters or chefs.

1achineries used in the kitchens and laundries like mincers, food miers,

meat slices and ironing machines should be properly guarded. ?here this is not

feasible, sensors or two&hand controls can be used. 4 guard that is provided but not

put in position would not serve its intended purpose. =egular maintenance would

also reduce accidents that result from faulty machinery. !taff should be encouraged

to maintain good housekeeping at the workplace.

Trips and falls


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1any workplace injuries also result from workers tripping over physical

obstructions or falling from height. %his could be due to insufficient lighting, poor

housekeeping, wet and slippery floors, and a lock of guardrails on platforms or

staircases, unsafe use of ladders or carelessness. %his can be prevented by

reporting poor lighting, keeping floors dry and clean, ensuring carpets and rugs are

free of hoists and loose edges, making use of anti&slip flooring, ensuring elevated

platform and not leaving boes and other materials lying haphazardly around.

'lectrocution

ccurs when the human body becomes a part of an electric circuit through

which current passes. 2lectrical euipment and appliances should be regularly

should be regularly inspected by a ualified electrician to ensure that they remain in

good working condition and will not pose danger to unsuspecting staff. 2treme

care should be taken in workplaces where workers come into contact with fluids that

may good conductors of electricity. 2amples include kitchens, laundries, and hotel

rooms where electrical appliances may be used for cleaning.

-ire and '


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located in specially designated boiler rooms. 4ir receivers are also used in the tool

rooms and workshops. %hese pressure vessels shall be regularly inspected as

reuired by law. =egular maintenance and checks should also be carried out by the

boiler attendants. !taff, especially those working in the kitchens, should be thought

on how to detect gas leakage with the use of pilot light indicators.

2mployers are advice to plan and conduct regular fire drills to familiarize

hotel personnel with the evacuation and rescue procedures in times of emergency.

!ufficient fire&fighting euipment like fire&etinguishers and sprinkles systems

should be provided and maintained regularly. ire escapes and eits should also be

properly marked and kept free from obstruction.

Canadian Centre for $ccupational Health and Safety = Canadian Health andSafety for Hospitality Small Business

$ommon hazards in the hospitality industry and how to reduce the risks

associated with these hazardsA

$(ere


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4bout 7;8 of accidents in restaurants result in burns and scalds. %he most

common causes are spilling or splashing of hot liuids and contact with hot

surfaces.

=educing the risk of burns and scalds can be done by drying items

thoroughly before using them with hot oil, lowering food and utensils slowly into hot

oil, making sure the handles of pots and pans do not stick out from counters or

stoves, using oven mitts or dry cloths when handling hot objects, opening lids away

from you allowing steam to escape.

+nguarded machinery Haard

$ommon euipment such as miers, meat slicers, general maintenance

euipment, and electrical tools can cause serious injuries, guarding, when used

properly it can protect workers from serious cuts, crushing injuries, fractures, and

amputations.

=educing the risk of injury can be done by making sure all guards are in place

before using euipment, checking manufacturers3 instructions for safe use and

retrofitting older euipment with guards whenever possible.

#achinery not locked out Haard

2uipment that starts up unepectedly, especially during cleanup or

maintenance, can cause serious injuries.


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=educe the risk of injury by unplugging euipment before doing cleanup,

maintenance, or repairs. If the euipment is hardwired, follow the specific lockout

procedure for that euipment.

Slippery floors Haard

!lippery surfaces are one of the major causes of accidents in the hospitality

industry. %hese can be prevented by using non&slip footwear, keeping floors free of

water and grease, cleaning floors especially with spills regularly, posting warning

signs around spills or wet floors, installing non&slip tiling or other non&slip floor

products, use rubber mats in areas where the floors are constantly wet and use of

slip&resistant waes to polish and treat floors.

Sprains and strains Haard

1anual handling, especially in storage areas, can lead to overeertion

injuries and sprains and strains.

=educe the risk of injury can be done by stacking items so they are stable,

organizing storage areas by weight, with heavier items between knee and chest

levels to minimize lifting, using ladder or stepstool to reach items on higher shelves,

eeping the floors of cold storage areas free of ice buildup, use safe lifting

techniues, use dollies whenever possible, and if an item is too heavy, ask for help.

Biohaards: Laundry Haard


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?hen making up rooms, workers may come across items that are soiled by

blood or other body fluids. =educe the risk of eposure using personal protective

euipment such as rubber gloves, use garbage bags or specially marked laundry

bags to separate soiled items, and ensuring that laundry workers are aware of these

items so they can use appropriate personal protective euipment and take other

necessary precautions.

Chemical e


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'merging Trends on the %ole and -unctions of $SH Practitioner>Consultant

9ersonal safety, health, environmental safety, euipment safety, process

safety, product safety, security of people and property are becoming more

interrelated and create an epanded role for !H professionals

!H professional missions and objectives are also geared towards providing

security and protection to life and property.

!afety, health and security programs and activities complement each other.

!pplying ;reen Technology in Housekeeping

%he housekeeping profession has seen enormous changes 'most for the

better*. oremost has been the growing focus in housekeeping in the environment.

%he favorite color now is /green0 and that should be the case among housekeeper

everywhere. %he focus has now shifted to cleaning for appearance and cleaning for

health. %he primary concern of the housekeepers is to provide a healthy

environment in which the guest, customers, and employees can live, work and play.

%o be sure, cleaning for appearance is still important, but it is secondary to the

responsibility of providing a healthy environment. %oic cleaning chemicals are

being replaced by more environmentally gentle products that in many cases actually

work better than the chemicals they were designed to replace. New methods of

cleaning euipment have revolutionized the science of cleaning, allowing us to

reduce the amount of chemicals we use with no loss of effectiveness. %hey have

also make the task of cleaning safer, not only for the occupant, but also for the


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employees who clean the buildingD and by providing a safer environment, we see

productivity positively affected. '%homas "##)*

&hat Is ;reen Technology?

2nvironmental technology or Egreen technologyE according to >enovese

'"#77* is the application of the environmental sciences to conserve the natural

environment and resources, and by curbing the negative impacts of human

involvement. !ustainable development is the core of environmental technologies.

?hen applying sustainable development as a solution for environmental issues, the

solutions need to be socially euitable, economically viable, and environmentally

sound.

%he term EtechnologyE refers to the application of knowledge for practical

purposes. %he field of Egreen technologyE encompasses a continuously evolving

group of methods and materials, from techniues for generating energy to non&toic

cleaning products. 'httpA--www.oppapers.com*

O>reen3 =esources

2ecutive rder 757#7 of the @! defines environmentally preferable

products or services that have lesser or reduced effect on human health and the

environment when compared with competing products or services that serve the

same purpose. Based on that order, the @.!. 2nvironmental 9rotection 4gency

'294* has implemented a program to assist housekeeping managers identify
http://www.oppapers.com/http://www.oppapers.com/


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products that will enhance cleaning by using chemicals that perform, cost effective

and are environmentally friendly.

@sing environmentally preferable products is increasingly critical, since

according to the 294, the /@nited !tates consumes approimately ") percent of the

world3s resources with only ) percent of the world3s population.0 'Bigger, "##5*

,e* Technologies

%oday3s marketplace of custodial euipment affords housekeeping managers

many advantages in cleaning restrooms, compared with the days of the traditional

mop, bucket and wringer. %he traditional method, though still in use, is increasingly

falling behind the new technologies.

!ome new systems are simple, while others are more comple, but most

systems enhance the performance of cleaning chemicals C if, in fact, any chemicals

are used at all C and all while enabling managers to minimize complaints by

effectively cleaning restrooms. 2amples of these advances include the followingA

can develop an arsenal of cleaning chemicals that are environmentally friendly F or

/green0 F priced right, and perform.

Superheated steam or (apor cleaning. %hese restroom cleaning systems

are becoming increasingly popular. %he systems use no chemicals. Instead, they

use a tank that superheats the water, and operators spray the resulting steam onto

the dirty areas with a special wand that features an applicator to which cleaning

towels maybe attached. %he operator wipes all surfaces with the superheated


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vapor, changing the cloth as it becomes soiled. %he units also have special heads

that allow for crevice cleaning.

In addition to using these units for cleaning restrooms, cleaning crews also

can use them for cleaning kitchens because the steam easily breaks down the

grease. 4lso, when using the wand and towel attachment, the units might be

effective in cleaning dirt off walls.

1anufacturers of some of these systems claim that the units reuire no

chemicals, but housekeeping managers should familiarize themselves with the

claims and the infection&control needs of their facility. 4lso, operators need to be

aware that the vapor is hot and that handles of some wands might become hot. 4s a

result, they will need to wear appropriate personal protective euipment.

%estroom cleaning kits4!everal manufacturers now market restroom

cleaning kits that might include a cleaning cart, a bucket and a series of etension

handles with associated specialized mop heads and attachments. %he cart has

space for storing cleaning supplies and paper products. Increasingly, crews are

replacing old cotton&string mops with microfiber flat mops that are easier to use,

lighter and enable aggressive cleaning of the surface.

%he restroom cleaning kits give the person cleaning restrooms all of the

necessary products they might need on the job site. !ome advocates of microfiber

cleaning cloths say that the cloths eliminate or mitigate the need for cleaning


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chemicals. =ealistically, crews often can enhance their cleaning efforts in restrooms

by applying the appropriate chemicals during the cleaning process.

Po*ered cleaning e@uipment4!pecialized power washers for cleaning

restrooms have been available for several years now. >enerally, the power washer

is cart&mounted for carrying limited cleaning supplies and might come in various

sizes. Basically, after the floor has been swept, the unit allows the operator to

power&wash the restroom from ceiling to floor and to air dry the room before use.

%hese units have specialized chemicals, applied through a solution pick&up

hose, that afford deep cleaning and drying of surfaces without leaving spots, much

like an effective dishwashing agent. 1ore advanced units not only can allow an

operator to power spray a room but can also pick up the residue solution after

cleaning to minimize the time that a restroom is out of service.

?hen using these units, operators need use all appropriate safety

precautions. or eample, crews should not spray chemicals into electrical outlets,

and they should make sure that paper goods are adeuately protected from solution

overspray. ?hen used correctly, these units really do deliver deep cleaning to

restrooms.

! Checklist for Chemicals

1anufacturers according to Bigger '"##5* have provided a new generation of

euipment for housekeeping managers to improve the level of restroom cleaning in

their facilities. !everal can help minimize the use of chemicals.


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%o complement this cleaning process, >reen !eal has developed a /$hecklistA

?hat to +ook for in a !uperior $leaner.0 >reen !eal defines a superior cleaning

chemical as /one that lessens its environmental impacts at every stage of its life

cycle, including its packaging.0 4mong the items on the checklist are the followingA

9roducts should be both biodegradable and non&toic.

9hosphates concentration should be ) percent of weight or less, and those

without are best.

9roducts should work in cold water and be concentrated.

4void products with chlorine bleach or sodium hypochlorite.

?hen diluted, concentrations of volatile organic chemicals should not eceed

7# percent of the weight.

4void ingredients that are derived from petroleum.

$hoose surfactants derived from vegetable oil. 4void those with nonylphenol

ethoylate.

@se products with a neutral pH.

$hoose products that are packaged in recycled containers.

In addition to this information, the @.!. 2nvironmental 9rotection 4gency '294*

has developed a :atabase of 2nvironmental Informationfor 9roducts and !ervices.
http://yosemite1.epa.gov/oppt/eppstand2.nsfhttp://yosemite1.epa.gov/oppt/eppstand2.nsf


45/123


%he database provides /useful sources of information on the environmental prefer

ability of products and services.

Housekeeping managers who want to curtail complaints concerning their

facilitiesJ restrooms and minimize the impact of cleaning chemicals and processes

on the environment have more options than ever today. %hey can achieve these

goals by learning about those options.

%oday3s environmentally friendly chemicals and euipment are increasingly

cost competitive, have increased efficacy, limit damage to the environment and

minimize costs to an organization for disposal of chemicals. In more cases than

ever, it is a winning combination to clean restrooms with green chemicals and

euipment that can solve restroom cleaning complaints and control costs at the

same time.

Synthesis

ccupational and Health and !afety encompass the social, mental and

physical well&being of a worker.

Housekeeping has many hazards such asA injuries from cuts, burns, slips

and falls, and cleaning chemicals are common.

ccupational health and safety is a cross disciplinary concerned with

protecting the safety, health and welfare of people engaged in work or employment.

%he goal of all occupational health and safety programs is to foster a safe working

environment.


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Theoretical -rame*ork

%his study is anchored on the conceptual idea of the >eneral systems

%heory 4pproach by ?hitehead '"##


47/123


I,P+TS P%$C'SS $+TP+T

7. !ingapore 1inistry of?ork ccupational !afetyand Health !tandards

". $anada Health and

!afety for Hospitality !mallBusiness

5, @!4 ccupational !afetyand Health !tandards

;. 9hilippine ccupational!afety and Health 4ct

). +abor $ode of the9hilippines

7. 1apccupational!afety andHealth!tandards of

!ingapore,$anada and@!4

". $ompare forsimilarities anddifferences

5. Harmonize andvalidate withdelue hotels

;. 4nalyze and testfor significantdifference

). Identify issuesand concerns


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-igure 14 %esearch Paradigm

CH!PT'% 5

#'TH$D$L$;.

%his chapter presents the research design used in the study, participants of

the study, the research instrument and statistical treatment used to analyze the

collected data.

%esearch Design

%he descriptive&survey method of research was used in this study.

%he descriptive&survey method focuses on the present and eisting

conditions. It deals with the opinions, perceptions, and attitudes of a chosen

population. 4ccording to $alderon and >onzales '"##*, a descriptive research

22:B4$


49/123


works as a fact finding study with adeuate and accurate interpretation of the

findings. %his is the most appropriate method for this investigation because it

describes the emphasis in what actually eist such as current conditions,

practices, situations and phenomena.

Participants of the Study

9articipants of this research study composed of the 2ecutive Housekeepers

and !upervisors of the following thirteen '75* delue hotels in 1etro 1anila.

Hotels %oom Capacity !ddress! )7# ne =izal 9ark 1anilaB 56< 1alate 1anilaC


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4labang

#


51/123


%he following is the profile of the participantsA

Profile ,o E

14 ;ender 7.7. emale 7.". 1aleT$T!L

"5)#

95

5"


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64 .ears of Ser(ice ).7. 7&) years

).".


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ccupational !afety and Health !tandards in housekeeping. !ee 4ppendi 4 for

sample copy of the uestionnaire.

2alidation of the %esearch Instrumentation

%he research instrument was validated by some faculty of the :e la !alle

@niversity&:asmarinas. 4ll of the validators have etensive eperience in doing

research studies.

Data ;athering Procedures

ccupational !afety and Health !tandards of !ingapore, $anada and the @!4

were mapped, compared for similarities and differences, harmonized and validated

with delue hotels.

=esults of the validation were analyzed and tested for significant difference.

Issues and concerns in the implementation of the standards were identified and

discussed. %he proposed occupational safety and health standards in housekeeping

were developed using the findings of the study.

.

Statistical Treatment of Data


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%he )&point +ikert scale was used to measure the degree of compliance of

the participating hotels of the harmonized occupational safety and health standards

in housekeeping.

2alue Scale &eighted #ean %ange 2erbal Interpretation

6 ;.)7 C ).## ullest 2tent

0 5.)7 C ;.)# ull 2tent

5 ".)7 C 5.)# 1oderate 2tent

) 7.)7 C ".)# +east 2tent

1 7.##&7.)# Not 9racticed

%he ne way 4nalysis of (ariance '4N(4* was used to test for significant

difference among the ratings of the participants.

%he 4N(4 method allows for the separation of the different components of

the total effect into the sources of variation. %he statistics that is calculated for the

test of the hypothesis is the &value, which indicates whether or not the variance


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due to the replications of the panelists is statistically significant. '>atchalian Q

Bramman, "##G*.

CH!PT'% 0

P%'S',T!TI$, !,!L.SIS !,D I,T'%P%'T!TI$, $- D!T!

%his chapter presents the data collected and its analysis.

4ccidents occur for many reasons. @nderstanding why an accident happens

is the first step in prevention.

@nsafe acts cause four times as many accidents and injuries as unsafe

conditions. %here are seven behaviors that can cause workplace accidents. %hese

areD

ver $onfidence. %hinking Eit can never happen to meE is an attitude that can

lead to improper procedures or methods used while working.


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Ignoring !afety 9rocedures. ailure to observe safety procedures can endanger

all workers. =ules and procedures are in place for a reason. $asual attitude on

safety rules lead to danger.

reuent !hortcuts. %rying to be more efficient tends to take shortcuts that can

lead to unsafe conditions and increased chances for injuries. 1any times a worker

will be shy or intimidated about asking for better instructions and will just try to Ewing

itE instead of knowing eactly how to do things correctly. New employee training is a

must to prevent accidents. 9oor housekeeping creates all types of hazards and sets

the stage for accidents. >ood housekeeping encourages pride and a safe

14 #apped $ccupational Safety and Health Standards in Housekeeping

ccupational !afety and Health !tandards in housekeeping of !ingapore,

$anada and the @!4 were mapped and compared for similarities and differences.

%able 7 shows the mapped housekeeping standards and their similarities.


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Table 1Similarities of the #apped Housekeeping Standards

+nited States$ccupational Safety and Health

Di(ision

Singapore #inistry of &ork$ccupational Safety and Health

Di(ision

Canadian Centre for $ccupationalHealth and Safety

14 &orking *ith chemicals 7.7. use of pre&mied, less harmfulchemicals that can be dispersedthrough a hose or other connectiondirectly into the bottles 7.". ?ear eye protector

7.5. Bottles for cleaning should beclearly labeled-color coded

7.;. $onducts medical physicaleamination annually

14 Chemical Haards7.7. @sing less harmful substances7.".9roviding proper ventilationthrough mechanical air vents7.5. ?earing of suitable personalprotective euipment7.


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;.) @se of non&slip working!hoes

;.


59/123


euipment as recommended by the manufacturers of these chemicals. 1oreover,

housekeeping employees should read first the labels and the 1aterials !afety data

!heets '1!:!* that accompany the chemicals. !toring chemicals in a properly

ventilated, locked area and posting warning signs can also reduce chemical

accidents.

%he housekeeping profession has seen enormous changes. %he favorite

color now is /green0. %he primary concern of the housekeepers is to provide a

healthy environment in which the guest, customers, and employees can live, work

and play. %oic cleaning chemicals are now being replaced by more environmentally

friendly products. New methods of cleaning euipment have revolutionized the

science of cleaning, allowing the use of reduced amount of chemicals.

2ecutive rder 757#7 of the @nited !tates defines environmentally

preferable products or services that have a lesser or reduced effect on human

health and the environment. Based on this order, the @.!. 2nvironmental 9rotection

4gency '294* has implemented a program to assist housekeeping managers

identify products that will enhance cleaning by using chemicals that perform, are

cost effective and are environmentally friendly. 'Bigger, "##5*.

%oday3s marketplace of custodial euipment affords housekeeping managers

many advantages in cleaning restrooms, compared with the days of the traditional

mop, bucket and wringer. %he traditional method, though still in use, is increasingly

falling behind the new technologies.


60/123


%he superheated steam or vapor cleaning is a system that is becoming

increasingly popular. %he systems use no chemicals but use a tank that superheats

the water, and operators spray the resulting steam onto the dirty areas with a

special wand that features an applicator to which cleaning towels maybe attached.

%he operator wipes all surfaces with the superheated vapor, changing the cloth as it

becomes soiled.

1anufacturers of some of these systems claim that the units reuire no

chemicals, but housekeeping managers should familiarize themselves with the

claims and the infection&control needs of their facility.

1oreover, as cited by !tacy '"##*, several manufacturers now market

restroom cleaning kits that might include a cleaning cart, a bucket and a series of

etension handles with associated specialized mop heads and attachments. %he

cart has space for storing cleaning supplies and paper products. Increasingly, crews

are replacing old cotton&string mops with micro fiber flat mops that are easier to use,

lighter and enable aggressive cleaning of the surface. !ome advocates of micro

fiber cleaning cloths say that the cloths eliminate or mitigate the need for cleaning

chemicals.

4nother technology in cleaning is the use of powered cleaning

euipment. !pecialized power washers for cleaning restrooms have been available

for several years now. >enerally, the power washer is cart&mounted for carrying

limited cleaning supplies and might come in various sizes. Basically, after the floor


61/123


has been swept, the unit allows the operator to power&wash the restroom from

ceiling to floor.

%hese units have specialized chemicals, applied through a solution pick&up

hose that afford deep cleaning and drying of surfaces.

1anufacturers have provided a new generation of euipment for

housekeeping managers to specify to improve the level of restroom cleaning in their

facilities. %o complement this cleaning process, >reen !eal has developed a

checklist on what to look for in a !uperior $leaner. >reen !eal defines a superior

cleaning chemical as /one that lessens its environmental impacts at every stage of

its life cycle.

4mong the items on the checklist are the followingA products should be both

biodegradable and non&toicD phosphates concentration should be ) percent of

weight or less, and those without are bestD products should work in cold water and

be concentratedD avoid products with chlorine bleach or sodium hypochlorite should

be avoidedD when dilutedD concentrations of volatile organic chemicals should not

eceed 7# percent of the weightD choose surfactants derived from vegetable oil and

avoid those with nonylphenol ethoylateD use products with a neutral pHD and

choose products that are packaged in recycled containers.

In addition to this information, the @.!. 2nvironmental 9rotection 4gency '294*

has developed a :atabase of 2nvironmental Informationfor 9roducts and !ervices.
http://yosemite1.epa.gov/oppt/eppstand2.nsfhttp://yosemite1.epa.gov/oppt/eppstand2.nsf


62/123


%he database provides useful sources of information on the environmental prefer

ability of products and services. '!tacy, "#77*

Posting Safety Data Sheets

4nother similarities among the three countries is the use of 1aterials !afety

:ata !heetsA 1aterials !afety :ata !heet '1!:!* is a sheet that describes any

hazard post by the product including dangers presented when miing it with other

substances, and indicates what cause of treatment maybe recommended if the

product is taken internally, inhaled or placed in direct contact with skin or eyes.

It could be noted, likewise, that it is a common practice among the three

countries that 1aterial !afety :ata !heets must be available for each hazardous

material-chemical and should be readily available and accessible.

1usculoskeletal injuries and accidents are also common among the three

countries3 standards. 1any jobs have risks that can lead to sprains and strains to

the back and other parts of the body. ?orkplace factors associated with the

musculoskeletal injuries and disorders as listed by !ingapore 1inistry of ?ork

ccupational Health and !afety include the followingA

!*k*ard postures4%his will include bending the back during bed making or

working with the arms above shoulder height during cleaning and stretching to

reach across the table t get an item.

#anual handling4Heavy or freuent lifting, pushing, pulling or carrying puts

a strain on the back and also the upper limbs. Back injuries and other


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musculoskeletal sprains and strains may occur among bellmen, housekeepers,

and laundry and kitchen staff involved in manual handling activities.

Prolonged standing4 It can contribute to lower and pain. 1ost of the jobs in

hotel involve standing work for many hours.

%epetiti(e mo(ements4 =epetitive use of the hands and upper limb may

result in pain in the wrist, elbow and shoulder. 9ersons at risk include room

attendants, laundry operators and kitchen staff.





occur, making the problem worst.

1ost of the problems can be prevented through the application of good

ergonomic principles in work design and work practices.

1anual handling especially in storage areas can lead to over eertion,

injuries, sprains and strains. %he risks of injury can be reduced by stacking items so

they are stable, organizing storage areas by weight by weight, with heavier items

between knee and chest levels to minimize lifting, using ladder or step stool to

reach items or higher shelves.

1ajority of slips and falls accidents are due to spilling of liuids. !H4

recommends that employees should maintain floors in a clean and dry conditions


64/123


and mats should be provided. 4lso, !H4 recommends handrailsD good

housekeeping procedures and immediate floor clean up of spills. !lippery surfaces

are the major causes of accidents in the hospitality industry.

%his can be prevented by using non&slip footwear, posting of danger signs

around the spills or wet floor, installation of non&slip tiles and the use of rubber mats

in areas where the floors are constantly wet.

1any work place injuries also result from workers tripping over physical

obstructions or falling from height. %his could be due to insufficient lighting, poor

housekeeping, wet and slippery floors, and a lock of flat forms or staircases. %his

can be prevented by reporting poor lighting, ensuring carpets and rugs are free of

hoists and loose edges and make use of anti slip flooring. alls from ladder

comprise about


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66/123


;.". 9resence of fireetinguisher and sprinkles ;.5. ire escape eits are

properly marked and freefrom obstruction

%able " shows that some standards are not found in other countries3

occupational safety and health standards.

It could be seen in %able " that @nited !tates, !ingapore and $anada have

different standards in laundry hazard in housekeeping. +aundry hazards are among

the differences between the three countries and it can be avoided by providing

separate color coded, and labeled laundry bags.

?ith hotel linens being changed on a daily basis, proper disinfection is

important in keeping safe conditions. Blood borne and other infectious fluids may

often be present in hotel sheets and towels. 4ccording to !H4, Econtaminated

laundry shall not be sorted or rinsed in the location of use , and must be transported

to the laundry for decontamination in bags or containers labeled or color&coded in

accordance with 7G7#.7#5#'g*'7*'i*.E !H4 recommends melt away bags which

can be thrown directly into washers without having to unload the contaminated

laundry, therefore reducing the risk of coming into contact with contaminates.

'!H4Hotel =egulationseHow.com*

+ikewise, thermal stress standards also differ from other countries. Heat

stress according to !ingapore 1inistry of ?ork ccupational !afety and Health
http://var/www/apps/conversion/tmp/scratch_3/OSHAHotel%20RegulationseHow.comhttp://var/www/apps/conversion/tmp/scratch_3/OSHAHotel%20RegulationseHow.com


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:ivision, can be prevented by improving the ventilation through a carefully plan and

laid out ehaust and air conditioning system, implementing and following

appropriate work&rest schedule, avoiding thick clothing and drinking plenty of water

to replenish the water lost through dehydration.

In addition, standards on accidents with cuts may occur from the use of

knives and machinery in kitchens, laundries and engineering workshops. $uts may

also arise form handling broken glass or porcelain by room attendants, waiters or

chefs.

1achineries used in the kitchens and laundries like mincers, food miers,

meat slices and ironing machines should be properly guarded. ?here this is not

feasible, sensors or two&hand controls can be used. 4 guard that is provided but not

put in position would not serve its intended purpose. =egular maintenance would

also reduce accidents that result from faulty machinery. !taff should be encouraged

to maintain good housekeeping at the workplace.

!tandards on electrocution are also among the standard of !ingapore3s

!H. It occurs when the human body becomes a part of an electric circuit through

which current passes. 2lectrical euipment and appliances should be regularly

inspected by a ualified electrician to ensure that they remain in good working

condition and will not pose danger to unsuspecting staff. 2treme care should be

taken in workplaces where workers come into contact with fluids that may be good

conductors of electricity. 2amples include kitchens, laundries, and hotel rooms

where electrical appliances may be used for cleaning.


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4nother standard in !ingapore 1inistry of ?ork ccupational !afety and

Health :ivision is in ire and 2plosion4 !ome hotels use pressure vessels like

steam boilers for the purpose of supplying their laundries with steam and hot water.

%hese steam boilers are usually located in specially designated boiler rooms. 4ir

receivers are also used in the tool rooms and workshops. %hese pressure vessels

shall be regularly inspected as reuired by law. =egular maintenance and checks

should also be carried out by the boiler attendants. !taff, especially those working in

the kitchens, should be taught on how to detect gas leakage with the use of pilot

light indicators.

2mployers are advised to plan and conduct regular fire drills to familiarize





n the other hand, $anadian $enter for ccupational !afety and Health had

provided standards on 1achinery Hazard.

2uipment that starts up unepectedly, especially during cleanup or

maintenance, can cause serious injuries. =educe the risk of injury by unplugging

euipment before doing cleanup, maintenance, or repairs. If the euipment is

hardwired, follow the specific lockout procedure for that euipment.

%able 5 presents the harmonized occupational safety and health standards of

@!4, !ingapore and $anada.


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Table 5Harmonied $ccupational Safety and Health Standards

14 #aterials safety data sheet7.7. 1aterials !afety :ata !heets '1!:!* are used for each hazardous materials7.". 2mployees are trained to read labels of hazardous chemicals.)4 &orking *ith Chemical ".7. 9re&mied chemicals are contained and attached to a hose or dispenser ".". 2ye protector is worn during handling of chemical. ".5. $hemical containers are clearly labeled or color coded. ".;. %here is proper ventilation when using chemicals. ".). !uitable protective clothing is worn. ".


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.". 9resence of fire etinguisher and sprinkles .5. ire escape eits are properly marked and free from obstruction .;. =egular inspection of electrical euipment and appliances by ualified electrician

.). $heck-read manufacturers instruction for safe use .


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occur, making the problem worst.

1ost of the problems can be prevented through the application of good

ergonomic principles in work design and work practices.

!H4 recommends that employees should maintain floors in clean and dry

conditions and mats should be provided in order to avoid accidents as to slips and

falls. 4lso, !H4 recommends handrailsD good housekeeping procedures and

immediate floor clean up of spills. !lippery surfaces are the major causes of

accidents in the hospitality industry.

1any times, bodily fluids will be present in the rooms and these can be

known as Biohazards. 4ccording to !H4Js Blood borne 9athogens standard,

contaminated carpets may carry blood or other infectious materials. 4s such, when

these infectious materials are spilled onto carpets, =obert +. 4nderson, 9h: of the

National $enter for Infectious :iseases states that, EBlood or other body fluids

spilled on carpets should be promptly and carefully cleaned, and disinfected. If such

fluids are allowed to stand for a period of time and hardened or Eset up,E the

removal of these dried fluid materials will be difficult. $oncerning the treatment of

carpets, the highest grade of antimicrobial activity possible is Esanitizing,E which


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simply reduces the total number of bacteria present.E ?hile there is no set standard

for what type of disinfectants are to be used, they must be present when cleaning

contaminated carpets.

Housekeepers in a hotel may be at the most risk for coming into contact with

infectious bodily fluids. Included in !H4Js Blood borne 9athogens standard

mentioned above is that, an employer must implement a written schedule located

within the facility which states the types of surfaces to be cleaned, the type of soil

present and other tasks needed to be performed in this area.

9reventing thermal - heat stress which is essential in developing guidelines for

occupational safety can be prevented by improving the ventilation through a

carefully plan and laid out ehaust and air conditioning system, implementing and

following appropriate work&rest schedule, avoiding thick clothing and drinking plenty

of water to replenish the water lost through dehydration.

Improper usage or faulty electrical installations could result fires. !ome

hotels use pressure vessels like steam boilers for the purpose of supplying their

laundries with steam and hot water. %hese steam boilers are usually located in

specially designated boiler rooms. 4ir receivers are also used in the tool rooms and

workshops. %hese pressure vessels shall be regularly inspected as reuired by law.

=egular maintenance and checks should also be carried out by the boiler

attendants.


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2mployers are advised to plan and conduct regular fire drills to familiarize





)4 '


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%he overall weighted mean of all the hotels is shown in %able ;. %he table

reveals that most of participating hotels practiced the use of 1aterials !afety :ata

!heet to a fullest etent. Hotels $,:, 2, , H, I, M, , + and 1 practiced the use of

1!:! to a fullest etent while Hotel 4,B, and > practiced the use of 1!:! to a full

etent. Hotel > got the lowest rate of ;.75 in practicing the use of 1aterials !afety

:ata !heet.

Table 6'


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a full etent. n the other hand, Hotel got the lowest rate of 5.6) in practicing the

use of 1aterials !afety :ata !heet.

Table 3'


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%able reveals that most of participating hotels practiced the !tandards in

Biohazards to the fullest etent. Hotels :, 2, H, I and + got the highest rate of ).#,

while Hotel 4 got the lowest rate of 5.6 in practicing the !tandards in Biohazards.

Table F'


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; ).## ullest 2tent

H ).## ullest 2tent

I ).## ullest 2tent

;." ullest 2tent ;.6# ullest 2tent

L ).## ullest 2tent

# ;. ullest 2tent

%able 7# reveals that all the participating hotels practiced the !tandards in

preventing accidents to the fullest etent. Hotel got the lowest rate of ;.6# in

practicing the standards in preventing accidents.

Table 11'


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Table 1)'


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I ).## ullest 2tent

;.6) ullest 2tent

;.)# ullest 2tent

L ).## ullest 2tent# ).## ullest 2tent

%he overall weighted mean of all the hotels is shown in %able 75. %he table

reveals that most of participating hotels practiced the s

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