Tag Archives: Safety Training

Hospitality Industry Safety: OSHA Outreach Training Program May Be Mandated Nationally As It Stresses “Safety And Health Hazard Recognition And Prevention”

The OSHA Outreach Training Program is our primary way to train workers in the basics of occupational safety and health. Through the program, individuals who complete a one-week OSHA trainer course are authorized to teach 10-hour and 30-hour courses in construction or general industry safety and health hazard recognition and prevention. Authorized trainers can receive OSHA course completion cards for their students. Over the past three years, over 1.6 million students have received training through this program.

10-HOUR GENERAL INDUSTRY REQUIRED COURSE TOPICS
*OSHA subpart references are provided for informational purposes;

training should emphasize hazard awareness

Mandatory – 6 hours  
One Hour – Introduction to OSHA, including:

  • OSH Act, General Duty Clause, Employer and Employee Rights and Responsibilities, Whistleblower Rights, Recordkeeping basics
  • Inspections, Citations, and Penalties
  • Value of Safety and Health
  • OSHA Website and available resources
  • OSHA 800 number
One Hour 
Walking and Working Surfaces, Subpart D – including fall protection
One Hour 
Exit Routes, Emergency Action Plans, Fire Prevention Plans, and Fire Protection, Subpart E & L
One Hour 
Electrical, Subpart S
One Hour 
Personal Protective Equipment, Subpart I
One Hour 
Hazard Communication, Subpart Z
 

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Hospitality Industry Risk Management: Two-Thirds Of Hotel Owners Find Meeting And Exceeding OSHA Standards Reaps Three-Fold Savings Over Every Dollar Invested In Safety

Section 5(a)(1) of the Occupational Safety and Health Act requires employers to furnish a workplace free from recognized hazards. E911 is an important component of an employer’s emergency action plan. An organization cited by OSHA for workplace violations could potentially be subjected to significant fines.

— A fire, act of violence or employee accident can have a devastating impact financially and emotionally on an organization. Beyond the direct expense of loss of life and property in a crisis, operations also can be significantly disrupted.

According to a survey by the Liberty Mutual Group, about two-thirds of employers report a three-fold savings for every dollar invested in safety.

(From a TMCNet.com article)   The need to comply with state E911 legislation is a prime motivator for adding E911 protection to IP, PBX (NewsAlert) and Centrex phone systems. Over the past decade, a significant percentage of RedSky E911 solutions have been sold to enterprise, government, university and school district customers with operations in at least one of the 16 states with legislation on the books.

But why don’t organizations in states without E911 legislation take measures to ensure that first responders can quickly find employees, visitors and students in the event of an emergency at the same rate as organizations in these 16 states?

http://www.tmcnet.com/voip/0210/beyond-legislation-why-e911-matters.htm

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“Workplace Accident Prevention” Needs To Be A Higher Priority In Hospitality Industry As Surveys Show Most Worker’s Compensation Carrier Decisions Based On Pricing

Survey results... found that price drives the choice of workers' compensation carrier for 3 out of 4 (71%) restaurant owners and other decision-makers.

(From a Hotelnewsresource.com article)  Workplace accident prevention apparently remains a persistent problem as nearly half (44%) of restaurant owners and managers reported at least one costly workers’ compensation claim in the past five years-and 10% percent reported five or more claims within the same period.

Despite this accident reporting, a majority (61%) of survey respondents who changed carriers at their last renewal reported switching because of price. Workers’ compensation insurance carriers track policyholders’ loss experience to help determine premiums, as accident frequency can directly affect restaurants’ insurance premium pricing. Service-driven workers’ compensation insurance carriers like EMPLOYERS focus on the potentially significant savings that could be realized through effective use of workplace safety and accident prevention efforts.

http://www.hotelnewsresource.com/article34605Restaurant

_Survey_Finds_Focus_on_Workers__Comp_Price_Trumps_Accident_Prevention_Savings.html

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High Levels Of Carbon Monoxide Found To Be Leaking In A Hotel Illustrate Importance Of Industry Safety Compliance

(From a Fosters.com article)  It’s colorless, odorless, tasteless and can kill you without notice.

The potentially lethal amount of carbon monoxide or CO found to be leaking inside the Hilton Garden Inn on Monday is actually considered to be a by-product of combustion of fossil fuels.

According to the Centers for Disease Control and Prevention (CDC) statistics show that each year more than 500 Americans die from unintentional carbon monoxide poisoning. On Monday, a total of 12 people were sickened and taken to the hospital as a result of nearly 600 parts per million of CO being found in the basement of the downtown hotel.

A normal level of the colorless, odorless gas is said to be between 30 to 35 ppm.

“Appliances such as furnaces, space heaters, clothes dryers, ranges, ovens, water heaters, charcoal grills, fireplaces and wood burning stoves can produce CO,” according to the CDC. “It is usually vented to the outside if appliances function correctly and the home is vented properly. Problems occur when furnace heat exchanger crack or vents and chimneys become blocked. Insulation sometimes can trap CO in the home.”

Once the gas is inhaled, it is easily absorbed through the lungs.

The CDC says when CO is breathed in by an individual, it accumulates in the blood and forms a toxic compound known as carboxyhemoglobin or COHb. Hemoglobin carries oxygen in the bloodstream to cells and tissues. When carbon monoxide is introduced to humans it attaches itself to hemoglobin and displaces the oxygen the body’s organs need.

When that happens symptoms can occur that include headaches, fatigue, nausea, dizzy spells, confusion and irritability. Later stages of CO poisoning can cause vomiting, loss of consciousness and eventually brain damage or death.

http://www.fosters.com/apps/pbcs.dll/article?AID=/20100217/GJNEWS_01/702179868/-1/FOSNEWS

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Hospitality Industry Risk Management Involves Company Sponsored Safety Training (Video)

[youtube=http://www.youtube.com/watch?v=LGFUg4H_13M]

Hospitality Industry Safety Training

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