Monthly Archives: May 2010

by | May 10, 2010 · 5:51 am

Hotel And Resort Mineral Spa Safety: Risk Of Disease Transmission In Pool Spa Water Tied To Water Filtration Systems

“There’s a risk of disease transmission, there’s a risk of injury, there’s a real risk of death.”

The resort’s pool licence was revoked after inspectors found the water filtration system wasn’t working properly.

The issue lies with the pool’s 23 skimmers, which circulate the water through a central filter.

Engineers say that because of the high amount of minerals in the water, 19 of them are no longer working.

(From a WinnipegFreePress.com article)   There’s a storm a-brewin’ at a luxury resort north of Regina where health inspectors ordered a mineral spa closed this weekend over health and safety concerns.

Dwight Hayter, CEO of the Manitou Springs Hotel and Mineral Spa, said Saturday he’s got “24 layoffs and a hotel full of unhappy guests” on his hands.

“We don’t think this was necessary,” he said, acknowledging there are problems with the spa but insisting he wasn’t given enough time to fix them.

“To have another month, month-and-a-half extension on such an important issue as this, we didn’t think was a stretch.”

But deputy medical health officer John Opondo said the spa has been on probation for more than two years.

“We have been working with them progressively, we’ve had provincial partners involved in a peer review process to really try and bring them into compliance,” said Opondo.

http://www.winnipegfreepress.com/life/oddities/luxury-spa-at-saskatchewan-resort-closed-over-health-concerns-92599504.html

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by | May 9, 2010 · 6:08 am

Restaurant Food Safety: Oregon Restaurant Salmonella Poisoning Outbreak Highlights Risks Of Food Contamination And Need For Strict Food Preparation Safety Training

Salmonella, the most prevalent food borne pathogen in this country, is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis, and arthritis.

Salmonella poisoning can also lead to Reiter’s Syndrome, a difficult-to-treat reactive arthritis characterized by severe joint pain, irritation of the eyes, and painful urination. Some Salmonella bacteria are antibiotic resistant, largely due to the use of antibiotics to promote the growth of feed animals.

“….76 million people each year come down with some form of food poisoning; hundreds of thousands are hospitalized and about 5,000 die…”

(From a NewsInferno.com article)   Dawnelle Marshall of the Public Health Division of the Douglas County Health Department said that the source of the outbreak remains unknown and that interviews continue with patrons of the restaurant who visited the establishment during the outbreak period in order to determine the outbreak’s timeline and origin, wrote KPIC.

“We’ve not been able to pinpoint the source, whether that is a food item, whether there is cross-contamination. We have not been able to do that, but we do have sampling that is pending, and those results should be in later this week,” said Marshall. Los Dos Amigos is cooperating in the investigation, added Marshall.

“They’re taking suggestions, they’re sharing information about how they process food, and what they do with foods. So until we know what that source is, it’s hard to evaluate what that potential cause can be,” said Marshall, quoted KPIC.

Marshall also said that some people have fallen very ill with dehydration that required intravenous fluids, reported KPIC.

http://www.newsinferno.com/archives/20114

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by | May 8, 2010 · 5:42 am

Hotel Flood Insurance: Gaylord Opryland Resort (Nashville, TN) Purchased Maximum $50 Million Flood Insurance And Is Unsure If Coverage Will Be Sufficient

The $1 billion-plus hotel on the banks of the Cumberland River had $50 million in flood insurance. Asked whether that amount would be enough to cover the damages, Reed said: “Maybe, but we just don’t know.”

That amount was the maximum level of flood insurance Gaylord could buy from any insurer “because we sit next to the Cumberland River,” Reed said. The company had tried to buy more, but couldn’t find any insurer willing to go above $50 million of coverage.

(From a Tennessean.com article)   It could be up to six months before the flooded Gaylord Opryland Resort and Convention Center reopens, and the full extent of damage is still being assessed, Gaylord CEO and Chairman Colin Reed told The Tennessean today.

“We have water in the tunnels; we have no understanding of the damage to the power plant. It could take three months, four months, five months or six months. The fact of the matter is that until we get the water out, we just don’t know,” Reed said.

He also said the hotel’s staff will remain on the payroll for at least the next six weeks and will play a role in helping the vast facility rebound. It’s unclear what happens with people’s pay after that initial period.

A flagship of Nashville’s tourism industry, the Opryland Resort & Convention Center was evacuated Sunday night as floodwaters spilled over the Cumberland River, filling parts of the hotel with 10 feet of water. Electronics systems and other high-tech equipment are at risk.

It will take a week to get floodwater pumped out, Reed said, and by then the company may have a better understanding of the full extent of damages. “Until we’re able to get to the technology, we just don’t know.”

http://www.tennessean.com/article/20100506/BUSINESS01/100506076/-1/nsitemapXML/Opryland-hotel-may-be-closed-for-six-months

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by | May 7, 2010 · 5:05 am

Hotel Pool And Spa Health And Safety: Proper Water Chemistry Controls Are Essential To Maintaining Guest Health And Limit Illnesses (Video)

[youtube=http://www.youtube.com/watch?v=HCrDkXevV4Y]

A short video that describes basic water chemistry and the controls required for safe water.

Proper water chemistry is essential to maintaining safe and consistent swimming pool operation. Chemicals used in swimming pools include: Disinfectants to destroy harmful or otherwise objectionable organisms; Alkalinity and pH Adjusters to maintain a consistent acid-base relationship and acid buffering capacity; Chlorine Stabilizer to prevent unnecessary loss of chlorine; Algicide to kill and prevent algae, and Filter Aids to help remove foreign material. Following is a discussion of various factors which affect water chemistry, how they affect swimming pools and how to use pool chemicals to restore a properly balanced water chemistry.

http://www.deh.enr.state.nc.us/ehs/chem.htm

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by | May 6, 2010 · 6:20 am

Hospitality Industry Workplace Safety: OSHA Considering A Rule Mandating A “Formal Injury And Illness Prevention Program” For Employers

OSHA is considering a proposed rule for a formal Injury and Illness Prevention Program and will hold informal stakeholder meetings on the proposal. The proposal would require employers to develop a formal program to reduce workplace injuries and illnesses through a systematic process that proactively addresses workplace safety and health hazards.

(From a Safety.blr.com article)   On the basis of OSHA’s experience with workplace safety programs, a proposed rule would include the following elements:

  • Management duties
  • Employee participation
  • Hazard identification
  • Hazard prevention and control
  • Education and training
  • Program evaluation and improvement

 Injury and Illness Prevention Program State Requirements    There are 24 states that require a written injury and illness prevention program for certain industries, mostly as a requirement for worker’s compensation insurance coverage. 16 states offer discounts on workers’ compensation premium rates of up to 5 percent for qualifying organizations that voluntarily adopt and implement written safety and health programs.

California, for example, requires employers to have formal written injury and illness prevention programs. BLR has prepared written tips and considerations to help employers develop an injury and illness prevention program based on California’s requirements, and they cover OSHA’s proposed program elements:

OSHA Provides Incentives for Injury and Illness Prevention Programs

OSHA has a policy of reducing penalties for employers who have violated OSHA standards but who have demonstrated a good faith effort to provide a safe and healthy workplace to their employees. The Agency has long recognized the implementation of a safety and health program as a way of demonstrating good faith.

http://safety.blr.com/workplace-safety-news/safety-administration/illness-and-injury-reporting-OSHA-300-log/New-Injury-and-Illness-Prevention-Program-Rule-Con/

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by | May 5, 2010 · 5:07 am

Hotel And Resort Pool Health And Safety: Recreational Water Illnesses (RWI) Have Increased Over The Past Two Decades

Recreational water illnesses (RWIs) are caused by germs spread by swallowing, breathing in mists or aerosols of, or having contact with contaminated water in swimming pools, hot tubs, water parks, water play areas, interactive fountains, lakes, rivers, or oceans.

(From a CDC.gov posting)   RWIs can be a wide variety infections, including gastrointestinal, skin, ear, respiratory, eye, neurologic, and wound infections. The most commonly reported RWI is diarrhea. Diarrheal illnesses can be caused by germs such as Crypto (short for Cryptosporidium), Giardia, Shigella, norovirus and E. coli O157:H7. In the past two decades, there has been an increase in the number of RWI outbreaks associated with swimming.

CDC’s Healthy Swimming program offers information and resources to raise awareness about RWIs and how to prevent them.

http://www.cdc.gov/healthywater/swimming/rwi/

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by | May 4, 2010 · 4:18 am

Restaurant Food Safety: Some Counties Are Now Posting Restaurant Inspections Online With Explanation Of Findings

Most food establishments don’t publicize even their most positive inspection reports, and no government in the Philadelphia region requires that they be tacked up for easy viewing like a menu.

But more are going online. With the new Camden County database that went live Thursday night, the outcome of inspections are now posted for the vast majority of restaurants in the eight-county region.

(From a Philly.com article)   Philadelphia and Bucks, Montgomery and Camden Counties post the actual inspection reports – complete with comments and compliance for dozens of categories – in searchable databases that often contain previous inspections and explanations of the findings.

“Who doesn’t want to know what their children’s cafeteria looks like?” said Carmen G. Rodriguez, the freeholder liaison to the Health Department in Camden County, whose new Web site, like those in the other counties, includes schools.

Still, interpreting the regulatory language of inspection reports for what patrons really want to ask – Is this a safe place to eat? – takes time and patience.

“Cross-contamination and hand-washing violations and temperatures,” thorough cooking, hot foods kept hot and cold foods kept cold – these are the most important risk factors for food-borne illness, said Ben Chapman, a food-safety specialist at North Carolina State University. Dirty bathrooms matter less.

http://www.philly.com/inquirer/local/pa/20100430_Most_restaurant_inspections_now_posted_on_the_Web.html

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by | May 3, 2010 · 5:49 am

Hotel Industry Safety: Guest Safety Will Always Be Compromised If Hotels Do Not Demand Physical Proof Of Identity

There is a conflict of interests between guest safety and guest satisfaction, which plagues the industry. By nature, hotels — especially five-star properties — are welcoming and discreet when a guest checks in. More rigorous identification procedures that require front-desk staff to demand additional personal information or physical proof of identity could jeopardise this.

(From a HotelierMiddleEast.com article)   Identifying hotel guests used to be a simple procedure; the receptionist had to match the name of the guest with the name on the reservation and then hand over the room key. But in today’s world of cyber crime, credit card fraud and identity theft, it is more important (and complicated) than ever to ensure that the person checking in to your hotel is really who they say they are.

In GCC countries, industry standards require hotels to upload data from the passport of every guest who is staying in the hotel on to a central government portal.

Two months ago, numerous individuals who were carrying false passports managed to enter the UAE, check into hotels using fake identities and fake credit cards, and then depart the country less than 24 hours later, after they allegedly assassinated Palestinian Hamas chief Mahmoud Al Mabhouh.

The events that took place at the Al Bustan Rotana Dubai in late January have still not been confirmed, but one thing is clear; a number of individuals managed to check into the hotel under assumed identities.

According to Al Bustan general manager Mohamad Haj Hassan, hotel staff followed standard protocol when several of the suspects checked in; taking a scan of their passports and a credit card swipe before handing them their room keys and wishing them an enjoyable stay.

http://www.hoteliermiddleeast.com/8056-whos-there/

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by | May 2, 2010 · 5:41 am

Hotel Spa Pool Safety Tips: Water Clarity And Cleaning Is Vital To Minimizing Health Risks

“…Many of the outbreaks related to swimming pools would have been prevented or reduced if the pool had been well managed….”

“….these challenges can be met through a combination of the following factors:

  • treatment (to remove particulates, pollutants and microorganisms), including filtration and disinfection (to remove/inactivate infectious microorganisms);
  • pool hydraulics (to ensure effective distribution of disinfectant throughout the pool, good mixing and removal of contaminated water);
  • addition of fresh water at frequent intervals (to dilute substances that cannot be removed from the water by treatment);
  • cleaning (to remove biofilms from surfaces, sediments from the pool floor and particulates adsorbed to filter materials);
  • and ventilation of indoor pools (to remove volatile disinfection by-products and radon).

(From a FreeDrinkingWater.com article)  Controlling clarity, the most important water quality criterion, involves adequate water treatment, including filtration. The control of pathogens is typically achieved by a combination of circulation of pool water through treatment (normally requiring some form of filtration plus disinfection) and the application of a chemical residual disinfectant to inactivate microorganisms introduced to the pool itself by, for instance, bathers. As not all infectious agents are killed by the most frequently used residual disinfectants, and as circulation through the physical treatment processes is slow, it is necessary to minimize accidental faecal releases and vomit (and to respond effectively to them when they occur) and to minimize the introduction of bather-shed organisms by pre-swim hygiene.

http://www.freedrinkingwater.com/water_health/health1/1-public-health-hazards-public-swimming-pools.htm

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by | May 1, 2010 · 5:41 am

Restaurant Accident Liability And Prevention: Preventative Maintenance And Workplace Safety Save Owners Money In Long Run

The average slip-and-fall accident costs a restaurant about $12,000, and since most locations will experience between three and five of these per year, anything that can bring those figures down is good for the bottom line.

“When the budget’s lean, owners often look at a growing problem and say, ‘We don’t have the personnel or money to fix this right now,’” Riggs says. “But preventative maintenance is always easier than trying to fix a catastrophic problem after something’s been neglected.”

(From a QSRMagazine.com article)   Before Peter Riggs became a vice president with the 173-unit franchise Pita Pit, he was a franchise owner. Starting out in the business, Riggs thought he knew what to look for when it came to preventative maintenance and workplace safety. He watched for spills on the floor. He made regular equipment service appointments. He did all the things an owner-operator should do to ensure his location is in top working order. But one day a chair broke, and he realized he still had a lot to learn.

“The chair got old and one of its parts just came loose and broke,” Riggs says. “There was no particular reason beyond wear and tear. You know stuff like that happens, but you really don’t think about it in relation to your own business unless someone tells you to watch out for it.”

Fortunately, no one was injured, but Riggs still likes to tell the anecdote because he says it illustrates an important point when talking about site maintenance: Attention to detail is everything. And as owners and operators look to save money during the troubled economy, it’s the small, preventative particulars that often get lost in the mix. And it isn’t just a matter of safety; it’s also a matter of profitability.

http://www.qsrmagazine.com/articles/what_matters_most/141/prevention-1.phtml

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