Tag Archives: Safety Training

Hospitality Industry OSHA Update: “Updates to OSHA’s Recordkeeping Rule”

“OSHA will now receive crucial reports of fatalities and severe work-related injuries and illnesses that will significantly osha-logoenhance the agency’s ability to target our resources to save lives and prevent further injury and illness. This new data will enable the agency to identify the workplaces where workers are at the greatest risk and target our compliance assistance and enforcement resources accordingly.”

-Assistant Secretary of Labor for Occupational Safety and Health, Dr. David Michaels OSHA’s updated recordkeeping rule expands the list of severe injuries that employers must report to OSHA.

As of January 1, 2015, all employers must report

  1. All work-related fatalities within 8 hours.
  2. All work-related inpatient hospitalizations, all amputations and all losses of an eye within 24 hours.

You can report to OSHA by

  1. Calling OSHA’s free and confidential number at 1-800-321-OSHA (6742).
  2. Calling your closest Area Office during normal business hours.
  3. Using the new online form that will soon be available.

Only fatalities occurring within 30 days of the work-related incident must be reported to OSHA. Further, for an in-patient hospitalization, amputation or loss of an eye, these incidents must be reported to OSHA only if they occur within 24 hours of the work-related incident.

For more: http://1.usa.gov/1oJPwyW

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Filed under Claims, Employee Practices, Hotel Employees, Hotel Industry, Management And Ownership, Risk Management

Hospitality Industry Legal Risks: New Jersey Hotel Sued For "Negligence" By Man Who Suffered Brain Damage In Pool Incident; "Staff Wasn't Prepared To Handle Drowning Emergency"

“…the plaintiff’s attorney, said his clients’ case also is based on a claim that the hotel’s staff wasn’t prepared to handle a drowning emergency. Hotels aren’t required to employ lifeguards but they must designate someone Pool safety No Lifeguard Signas a “certified pool operator.” In this case, the pool operator, an assistant manager, was present when plaintiff went under…but because plaintiff was unresponsive on the pool bottom by the time the pool operator pulled Brianna out of the water, and because the pool operator himself couldn’t swim, he was unable to rescue Smith before he suffered brain damage…”

A Georgia man who suffered permanent brain damage while trying to save his daughter in a hotel swimming pool was the victim of negligent owners who failed to ensure the pool area was safe, a lawyer for the plaintiff said Monday during opening arguments in the civil trial.

Robert A. Smith, 40, was overcome by water on July 4, 2009, when he tried to save his 11-year-old daughter, Brianna, after she drifted into the deep end of the Ramada Inn poll in Rochelle Park. Safeguards that should have been in place – such as visual cues indicating the water’s depth and a “life line” separating the shallow and deep ends – were missing. In combination with a pool bottom that was steeper than it should have been, the result was a “perfect storm” for hotel guests who couldn’t swim, said Greg Haddad, an attorney for Smith’s family.

“This facility, its pool, were operated in a negligent manner,” Haddad told a jury in state Superior Court in Hackensack on Monday. “The focus of this company and these people was to make money at the complete disregard for [the safety of] customers.”

The family of Robert Smith, who remains in a “minimally-conscious state” in a nursing home, is suing the owner of the Ramada Inn, Ratan R. Park, LLC., for damages, said Haddad.

In a recording of the 911 call reporting the drowning, the caller tells the emergency operator, “Somebody’s drowning inside the water. … Nobody can swim here.” Eventually, another hotel guest dove in the water to save Smith.

Smith’s condition is stable, Haddad said, and his doctors believe he could live for another 20 or 25 years. His family is asking for at least enough money to cover his medical expenses, which will amount to $7 million over his lifetime if he is cared for at home, and $12 million if he remains in a nursing home, Haddad said.

For more:  http://www.northjersey.com/news/Lawyers_debate_Rochelle_Park_hotels_liability_in_swimming_pool_case.html

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Filed under Guest Issues, Injuries, Insurance, Liability, Management And Ownership, Pool And Spa, Risk Management

Hospitality Industry Guest Safety: California Hotel "Re-Emphasizing Safety Policies" After Woman Falls From 11th-Floor Balcony In Apparent Suicide

After the latest incident, Wood emphasized to hotel employees the importance  of their training for Intervention Procedures certification, a program designed  to help employees prevent intoxication, underage drinking and drunken  driving…”A lot of people don’t understand that we are not a public place. This is a  private business, and we have the right to refuse service to anyone,” Wood said.  “We want to protect our guests, and that’s where our training comes into  play.”

Officials at the Crowne Plaza Ventura Beach Hotel say they are re-emphasizing  safety policies after the death of a 36-year-old Santa Barbara woman who  recently fell from an 11th-floor balcony. The woman’s death was determined to be a suicide, according to Ventura County  medical examiners. The woman fell from the balcony about 7:30 p.m. Aug. 30 and  hit the roof of the C-Street Restaurant below,Ventura police said.

Douglas Wood, general manager of the Crowne Plaza, said the hotel’s balcony  rails measure between 42 and 42.5 inches in height. According to guidelines set  by the International Building Code, hotel balcony railings must be at least 42  inches high, and the space between rails cannot be greater than 4 inches.

Hotel balconies also must be able to withstand a strong load, to make sure  the railings don’t fall down if someone pushes on them, according to the  code. The Crowne Plaza meets all three standards, said Jeffrey Lambert, Ventura’s  community development director.

Still, it was the seaside hotel’s third fall this year. On June 1, a  60-year-old Ventura woman committed suicide by jumping from a 12th-floor fire  escape staircase. On Jan. 13, a man suffered severe injuries after falling off a  balcony and hitting a concrete pool deck.

After the June incident, Wood said, the hotel decided to install tempered  glass along the fire escape staircase.

Wood said there are no plans to change the structure of the balconies. The  hotel underwent a complete renovation in 2006.

Former requirements call for balcony rails to be at least 36 inches tall and  no greater than 6 inches apart, said Chad Callaghan, a security consultant for  the American Hotel and Lodging Association.

Some hotels have taken other preventive measures, such as restricting roof  access, checking later on guests who seem troubled when checking in, and doing  away with patio furniture on balconies, which may invite children to climb on  top of them, Callaghan said.

Other hotels have placed labels on sliding-glass doors warning parents to  watch their children and never leave them unattended on the balcony, he said.  Sliding-glass doors at the Crowne Plaza have a sticker in the shape of a palm  tree to protect guests from walking into the glass.

“No matter what type of railing a hotel room may have, there is no substitute  for common sense and good parenting,” Callaghan said.

And despite laws designed to protect hotel guests from injuries and falls,  officials say, suicides may be unavoidable.

“The hotel has a responsibility to protect guests. They don’t have a legal  duty to provide reasonable protection against suicides,” Callaghan said. “If a  person wants to commit suicide, they’re going to find a way to do it.”

Read more:  http://www.vcstar.com/news/2012/sep/09/ventura-hotel-re-emphasizes-safety-policies-fall/#ixzz264jtAdSi – vcstar.com

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Filed under Guest Issues, Injuries, Liability, Maintenance, Management And Ownership, Risk Management, Training

Hospitality Industry Risk Management: Management Must Train Staff To HALT If They Are “Hungry, Angry, Lonely And Tired” To Prevent Accidents, Mistakes And Bad Public Relations With Guests

 

"...Whenever (hotel employees) are hungry, angry, lonely or tired...(they) need to stop, HALT! In this state of being hungry, angry, lonely and tired (employees) are much more vulnerable to getting... buttons pushed...AND BAD THINGS ARE MORE LIKELY TO HAPPEN... "

Many hotel guests have all of these conditions going on upon arrival at the front desk. They have traveled a great distance, they are tired, and they may have not eaten in hours and as a result are angry or grumpy.  Any delays or unpleasant encounters will send this guest into a full fledge melt down going off on employees who may also be vulnerable. 

 In your hotel consider what investment goes into getting a guest to call and book a stay at your location?  How much advertising was done?  How many staff hired? How much time and energy in training with staff, operators and front-line?

How much patience and time was given to gain that guest trust?  Your building preparations and maintenance of the property? What did it take to have them call and give you their credit card and put their money into your hotel or establishment? 

Considering this investment is significant when in a moment that guest can be turned away by a negative encounter with one of your employees or managers. 

What took months and perhaps thousands of dollars to build can be lost in a moment. Your hotel and its ultimate success is only as good as its weakest employee. That might be a scary thought!  But even the best employee can be worn thin and not recognize their vulnerable condition.

For more:   http://www.4hoteliers.com/4hots_fshw.php?mwi=5338

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Filed under Health, Injuries, Labor Issues, Liability, Risk Management, Training

Hotel Industry Risks: Hotel Managers And Employees Must Spot Prostitution And Drug Risks When Local Guests Book Rooms For One-Week Or More

Police have started a program to educate hotel employees on how to spot prostitutes and drugs. One warning sign” When a guest with local address books a hotel room for seven or eight days, the Inquirer says.

Hotel prostitution became a high-profile last year when a woman who had advertised erotic services in a Craigslist ad was beaten and fatally shot at close range at the Boston Marriott Copley Place. Police ultimately arrested Philip Markoff, a medical student who was dubbed the Craigslist Killer, for her killing and other robberies of women in hotels. Markoff committed suicide in jail earlier this week.

Crime has been climbing at airport hotels over the last six to eight months, and Capt. Dan MacDonald III says that it can be linked to prostitution.

“This violence has resulted in numerous robberies, assaults and one homicide all directly related to prostitution going on at Philadelphia airport hotels,” the Daily News quotes him as saying.

Philly isn’t alone in fighting prostitution activity in airport hotels

For more:   http://travel.usatoday.com/hotels/post/2010/08/philly-police-bust-airport-hotel-prostitution-ring/108959/1

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Filed under Crime, Liability, Risk Management, Training

Hospitality Industry Employee Safety Training: OSHA Training Provisions Require That Management “Ensure That Employees Are Comprehending Instruction”, Specifically Lockout, Respiratory Protection And Bloodborne Pathogens

“If a reasonable person would conclude that the employer had not conveyed the training to its employees in a manner they were capable of understanding, then the violation may be cited as serious.”

OSHA’s general policy is that if an employee receives job instructions in a language other than English, training and information must also be conveyed in that language. Similarly, if employees are not literate, telling them to read training materials will not satisfy the employer’s training obligation.

OSHA adds that its training provisions contain a variety of specific requirements to ensure that employees are comprehending instruction. For example, standards covering lockout/tagout, respiratory protection, and bloodborne pathogens each require that employers take measures to ascertain the level to which the employee has comprehended the safety provisions.

For more:   http://enviro.blr.com/environmental-news/EHS-management/industrial-facility-compliance-training/Workers-Must-Understand-Training-118317/

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Filed under Food Illnesses, Health, Injuries, Insurance, Liability, Training

Hospitality Industry Food Safety Training: Foodborne Illnesses Cause About 5000 Deaths And Over 200,000 Hospitalizations Per Year (Video)

[youtube=http://www.youtube.com/watch?v=PehFNG3qghI]

Foodborne illnesses are responsible for more than 75 million illnesses, more than 230,000 hospitalizations, and approximately 5000 deaths each year in the United States. In Part 1, we show you 3 types of contamination and how improper handling can allow them to become dangerous to your patrons.

The Central District Health Department provides a series of  Basic Food Safety videos focusing on the causes, dangers and prevention of foodborne illnesses.

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Filed under Health, Liability, Training

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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Filed under Health, Insurance, Liability, Training

Hospitality Industry Safety Training: Hotel And Restaurant Owners Must Provide Training “Tailored To The Employees’ Language And Education”

“If the employees receive job instructions in a language other than English, then training and information … will also need to be conducted in a foreign language.”

In a 1999 letter of interpretation OSHA states “instruction … must be tailored to the employees’ language and education …”

(From a ReliablePlant.com article)   There is no single OSHArule for training – employee trainingis a requirement in several different OSHA standards. In a recent speech, Secretary of Labor Hilda Solis announced a number of new worker training initiatives that will be implemented by OSHA.

According to Solis, OSHA currently requires that training provisions under its standards be provided in a language or a form that the workers can understand. The agency further requires that its compliance officers verify that workers have received the training required by OSHA standards.

However, effective April 28th, OSHA compliance officers will check not only that the training has been provided, but that it was provided in a format that the workers being trained can understand.

This new effort stems from an incident in which a worker was crushed to death in a machine she was cleaning. She had not been trained on how to clean the machinery safely and had not been given the manual to read because the employer stated that the employee could not speak or read English.

“This defies logic and is reprehensible!” stated Solis.

http://www.reliableplant.com/Read/24253/OSHA-focus-training-compliance

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Filed under Health, Insurance, Liability, Training

Hospitality Industry Food Safety: New “HACCP Food Safety Employee Manual” From Food Safety Expert Tara Paster Focuses On Food Safety And Preparation

(From a PRWeb.com article)  Deadly outbreaks of foodborne illnesses over the past few years have focused increased attention on food safety and preparation. The Obama Administration has announced new steps to upgrade the US food safety system, with a public health-focused approach based on prevention, strengthened surveillance and enforcement, and improved response and recovery. In addition, the Food and Drug Administration recently released its updated Food Code, a model code and reference manual for the state and local agencies that regulate more than one million restaurants, retail food stores and vending and food service operations.
News Image
These recent changes are the focus of food safety expert and Pearson author Tara Paster’s new training guide for the food service industry, The HACCP Food Safety Employee Manual, 2nd Ed. The book debuted today at the 12th Annual Food Safety Summit in Washington, D.C., the largest and most established trade show focusing on food safety, quality assurance and food security.

Designed for workers in casinos, restaurants, schools, the military and retail outlets, The HACCP Food Safety Employee Manual is a user-friendly guide to the Hazard Analysis and Critical Control Point (HACCP) training processes to prevent foodborne illness in retail food service. The second edition incorporates the new FDA Food Code guidelines to assist the industry in prioritizing their food safety interventions and inspections. Participants receive a Basic HACCP Certification upon completing the course.

http://www.prweb.com/releases/2010/04/prweb3858584.htm

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Filed under Conferences, Health, Training