Filters
Build the capacity of labor and ensure that open communication channels are always present
Check manufacturers’ instructions for the equipment and keep these instructions clear by all means, such as signs, constantly
Cleaning chemicals shall be stored in their original containers and never mixed, even if they are the same “type” of chemical
Deal with labor trained to use the kitchen safely and avoid burns
Develop and make available to workers written safe work procedures for working alone or in isolation
Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc.
Ensure workers are able to get help quickly if an incident occurs
Have equipment regularly maintained and inspected. Consider a routine inspection of all machines and equipment, e.g. monthly
Make a list of all potential biohazard inside the hotel with a waste log
Monitor the casualty rate in the kitchen and note whether accidents happen over a long or short period of time
Organize work to reduce noise by limiting duration and intensity of exposure, and appropriate work schedules with rest periods
Physical working environment factors such as factors relating to buildings and equipment, indoor climate, lighting, noise, radiation and the like shall be fully satisfactory with regard to the employees’ health, environment, safety and welfare
