Build the capacity of labor and ensure that open communication channels are always present

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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 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

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

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