PENERAPAN PROSEDUR K3 DAN PENGAPLIKASIANNYA DI INDUSTRI PERHOTELAN Pertemuan 13

1. PENERAPAN PROSEDUR K3 DAN PENGAPLIKASIANNYA DI INDUSTRI PERHOTELANPertemuan 13 Matakuliah : V0152 / Hygiene, Keamanan & Keselamatan Tahun : 2008

2. Safety : can be defined as the performance of activities without accidents or injuries • Hazard : is a danger or risk • Loss Time : is the type of injury where the worker has been injured seriously enough that he/she must miss time away from work while recovering from the injury

3. Aspect of HSS THE WORKERS: To increase work performance and productivity THE WORK: Conforming to rules and regulations WORK PLACE: Comfortable, Safe

4. INCIDENT • An unplanned, unwanted event that under a slight circumstance and/or condition could have resulted in harm to people, damage to property, loss to process, and/or environment • Accidents are incidents with the end results being different

5. Basic Facts on Accidents • Accidents are unpleasant incidents • Accidents are caused • Accidents can be prevented if the causes are eliminated • If the causes continue to happen the accident will happen again and again • Small accidents lead to major injuries • Accidents are predictable

6. Causes of Incidents Incidents can be broken down into four areas : • Environment • Procedures • Equipment • People

7. Why are 15 – 25 years old most likely to be injured on the job ? • Try too hard • Don’t report unsafe conditions • Unfamiliar with workplace/machinery/ equipment • Take risk • Insufficient training • Don’t understand/recognized the dangers

8. Accidents Often Occurred in a Hotel • Falls & Collisions (Jatuh dan Tabrakan) 2. Burns & Scald (Luka Bakar dan Melepuh) 3. Cuts & Abraisons (Terpotong dan Lecet)

9. What might some physical hazards be ? Physical : • Electricity • Excessive noise and vibration • Excessive heat or cold • Dust and fibers • Being exposed to moving machinery parts Chemical : • Liquids (cleaning products, paints, acids) • Vapors and fumes (oxygen, acetylene, carbon, monoxide)

10. What might some physical hazards be ? Biological : • Unclean restroom • Improperly stored medical waste • Mole, fungus and mildew • Bacteria and viruses • Plants (poison ivy) Ergonomic : • Lighting • Workstation layout • Video display terminals • Workplace surface • Lifting • Repetitive movements

11. Causes of Fire • Short circuit • Electronic devices • Gas leak (from a pipe) • Stove • Flambé • Candle • Chemical • Cigarette • Careless worker

12. Fire Fighting Equipment in the Hotel 1. Public Area : • Water extinguisher (pemadam air) • Fire Hose (selang kebakaran) • Automatic Fire Sprinkle (penyembur air otomatis) 2. Service Area : If there are electrical devices, use carbon dioxide, powder extinguisher or foam extinguisher to put off the fire. 3. Floor Service Kitchen • Fire blanket (pemadam selimut) • Foam or powder extinguisher (busa atau bubuk)

13. Safety and Security in the Front Office Department 1. Opening filing cabinet • Open the cabinet/ drawer one at a time • Close the cabinet door/ drawer after you have finished 2. Preventing the risk of falls/ step over • Don’t stand in front of the door • Don’t walk while reading • Roll unused cable neatly

14. 3. Using electrical devices • Shut down/ turn off the electrical power if you want to fix broken electric equipment • Turn off the electrical devices once you have finished using it 4. Preventing thefts at work place • Keep your bag at the locker or locked cabinet 5. Keeping guests’ privacy • Keep the history of guests/ guests’ records safely • DON’T mention the guest’s room number at the presence of other guests • DON’T give a guest room number to unrecognized people • ASK for guest card/ guest ID if the a guest requires a room key

15. 6. Helping a guest getting out of a car • Remind the guest to be careful when stepping out of car • Help the olds, children and women • Offer an umbrella if raining • Greeting! 7. Assisting a guest with luggage • Help the guest with their luggage and put luggage in empty space/ corner, far from the traffic 8. Using luggage trolley • Use luggage trolley for carrying many pieces of luggage • Check the trolley wheel continuously to prevent noise • Be careful when pushing the trolley, especially in the lobby area, corridors and lifts • Put the luggage trolley in its place if not used

16. 9. Finding something dangerous • Must be reported soon (e.g. concerning with carpet, lift, etc) • Report immediately to security or supervisor if you see a suspicious person 10. Keeping guest luggage • Give a mark on the guest’s luggage and keep it in the luggage room • Give a receipt to the guest for getting the luggage back by showing the receipt

17. Safety and Security in F&B • Use trolley or tray to carry or to move eating utensils • Put heavy eating and drinking utensils on the bottom part of a trolley • Check the condition of tables or chairs, if any of them is broken, fix it immediately or change with the good one • DON’T over fill a tray • DON’T carry a tray passing over a guest’s head

18. Safety and Security in F&B • If you find an eating utensil on the floor or if it drops on the floor, clean it immediately and replace it with the clean one • Make sure that all eating utensils are clean and properly polished • ALWAYS WASH your hands when serving foods • Wear low heels shoes • DON’T use too much make-up and jewelry • USE clean, well pressed uniform • Hair must be clean and neatly cut

19. Safety and Security in the Kitchen 1. Personal: • Wear clean uniform and fit to your body size • Wear safety shoes, with a rubber sols • Wear kitchen hat/ cook hat • Don’t wear any jewelry • Keep your hands clean: wash your hand before and after handling foods

20. Safety and Security in the Kitchen • Check the working equipment regularly to ensure that they are still in good condition; Report to your supervisor or the engineering department when you find any broken equipment • Always follow the instruction when using electrical equipment • Do not try to operate unfamiliar devices • Never put your fingers on the machines such as slicer • Use cooking hand gloves to carry hot pans