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Hotels and restaurants - 210 entries found

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1997

CIS 98-673 New technologies and working conditions in the hotel, catering and tourism sector
Les nouvelles technologies et les conditions de travail dans le secteur de l'hôtellerie, de la restauration et du tourisme [in French]
Topics: computer applications; conditions of work; cooking; hotel industry; ILO; industrial relations; report; technical development; telecommunications equipment; vocational training.
ILO Publications, International Labour Office, 1211 Genève 22, Switzerland, 1997. iv, 86p. Illus. 51 ref. Price: CHF 17.50.

CIS 98-916
Health and Safety Executive
Ventilation of kitchens in catering establishments
Topics: cooking; data sheet; exhaust ventilation; hotel industry; United Kingdom; ventilation design.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, 1997. 4p.

CIS 98-679
Health and Safety Executive
Occupational dermatitis in the catering and food industries
Topics: data sheet; dermatitis; detergents; food industry; food; high-risk groups; hotel industry; information of personnel; protective gloves; skin creams; soaps; substitution; United Kingdom.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, Dec. 1997. 3p. 9 ref.

CIS 97-2056 McLean W., et al.
Risk associated with occupational glass injury in bar staff with special consideration of hepatitis B infection
In a survey of 91 bar staff workers, 74% reported hand injuries from broken glassware at work and 55% reported occupational skin contact with body fluids. Tests for the presence of hepatitis B surface antigen and core antibody (anti-HBc) showed that these workers were not at increased risk for this infection (anti-HBc prevalence 1.1%). However, this level of injury experience and exposure to body fluids represents a potential risk of infection. Hepatitis B immunization should be considered for these workers.
Occupational Medicine, Apr. 1997, Vol.47, No.3, p.147-150. Illus. 11 ref.

CIS 97-1920
Health and Safety Commission
Local authorities report on health and safety in service industries containing statistics for 1995-96
This report provides summary information on the nature of accidents in service sector premises for the period 1995-1996 and describes the inspection, enforcement and other activities of the Health and Safety Executive/Local Authority Enforcement Liaison Committee (HELA). An annex provides comprehensive information on local authority activity, accident case studies and detailed statistical data.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, June 1997. iii, 10p. Annex 135p.

CIS 97-859
Health and Safety Executive
Planning for health and safety when selecting and using catering equipment and workplaces
This data sheet provides guidance on health and safety factors to be considered at each stage during the selection, modification and use of catering equipment and workplaces. Contents: planning catering tasks and workplace layout; making sure the workplace is suitable; selecting suitable equipment (United Kingdom safety standards); installation and maintenance of equipment; inspections and tests; setting safe procedures; information and training of workers.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, Jan. 1997. 4p. 6 ref.

CIS 97-858
Health and Safety Executive
Managing the health and safety of catering equipment and workplaces
This data sheet provides guidance on compliance with United Kingdom legal requirements for health and safety management in relation to catering equipment and workplaces. Requirements include: identification and assessment of risks; planning how to eliminate or reduce the risks at each stage during the selection and use of equipment and workplaces; organization of staff and management systems to meet health and safety needs; implementation and monitoring of control measures. Advice is also given on the role of labour inspectors.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, Jan. 1997. 4p. 11 ref.

1996

CIS 00-1792 Scheuch K., Naumann H.J., Knothe M., Misterek M., Gässler J.
Somatic and subjective strain on cooks depending on their rank and whether they work on morning or evening shifts
Somatische und subjektive Beanspruchung von Köchen in Abhängigkeit von der Dienststellung an Tagen mit Früh- oder Spätschicht [in German]
Topics: age-linked differences; catecholamine excretion; cooking; hotel industry; professional status; pulse rate; sex-linked differences; shift work; stress evaluation; subjective assessment.
Zeitschrift für Arbeitswissenschaft, 1996, Vol.50 (22 new version), No.4, p.218-224. Illus. 23 ref.

CIS 98-176
Health and Safety Commission
Local authorities report on health and safety in service industries containing statistics for 1994-95
Topics: enforcement; hotel industry; inspection; occupational accidents; offices; report of activities; retail trade; shops; statistical aspects; United Kingdom; wholesale trade.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, 1996. iv, 8p. Illus.

CIS 97-975
Health and Safety Executive
Maintaining portable electrical equipment in hotels and tourist accommodation
This booklet describes basic precautions for ensuring the safety of portable electrical equipment in hotels and tourist accommodation. Contents: types of portable electrical equipment; potential hazards; visual inspection of damage; electrical knowledge; equipment inspection and testing; testing intervals; record keeping.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, Nov. 1996. 9p. Illus. 4 ref.

CIS 97-860
Health and Safety Executive
An index of health and safety guidance for the catering industry
This data sheet provides a list of guidance material on health and safety in the catering industry under the following headings: management of health and safety; principal risks (slips, manual handling and upper limb disorders, dermatitis, exposure to hazardous substances, machinery, transport, electricity, noise); general guidance and British and European standards. Includes contact points for obtaining the publications.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, Oct. 1996. 4p. 99 ref.

CIS 97-693 Seitz D., Hofmann K.
Effects of various work time schedules on cooks
Auswirkungen unterschiedlicher Arbeitszeitmodelle bei Köchen [in German]
The effects of 3 work time schedules on the social life and health of 45 male and 6 female cooks in the hotel industry in Germany were studied with the help of questionnaires. Of the participants 22 worked during the day between 6 am and 5 pm, 12 alternated between 2 shifts from 6 am to 2 pm and 2 pm to 10 pm, 17 worked from the morning to the early afternoon and in the evening with a 2 to 3 h break in between. The latter 2 groups were significantly more negative than the first group about the usefulness of their spare time to make and maintain social contacts. There was no difference between the 3 groups with regard to psychosomatic disorders.
Zeitschrift für Arbeitswissenschaft, Jan. 1996, Vol.50 (22 new version), No.1, p.13-19. Illus. 35 ref.

CIS 97-517 Nichols T.
Recipe for safety
A continuing increase in the number of accidents in the United Kingdom hotel and catering industry has led to a combined effort by the Health and Safety Executive and local authorities to raise health and safety standards throughout the sector. While tighter EC-led legislation has made employers more aware of their obligations, some consider safety to be too costly and an inconvenience rather than a duty to their employees. Causes of accidents are outlined and the views of employers, trade unions and equipment manufacturers are put forward.
Health and Safety at Work, Oct. 1996, Vol.18, No.10, p.15-16. Illus. 2 ref.

CIS 97-656
Health and Safety Executive
Slips and trips: Summary guidance for the catering industry
This data sheet describes the occurrence and costs of slips and trips in the catering industry and outlines risk control measures: prevention of floor contamination; floor cleaning; maximizing the slip resistance of the floor; good visibility; work organization; suitable shoes; employee training; elimination of holes, slopes or uneven surfaces; and good housekeeping. Management aspects and legal requirements are outlined.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, Sep. 1996. 4p. 1 ref.

CIS 96-2145 The chambermaid
La femme de chambre [in French]
Contents of this occupational data sheet devoted to chambermaids in hotels: definition; characteristics of the occupation; description of activities: normal work areas, tools, equipment, machinery, working methods, hand movements and postures; risks and stresses of the job (connected with the environment, the equipment, the products used, the working hours, the physical and mental workload); occupational diseases (including, theoretically, infectious diseases) and accidents; prevention of hazards (collective, personal, OSH measures); regulations applicable in France; particular health conditions to watch. Final remarks: this kind of work must be properly organized, job tasks must be delimited, room layout and cleaning equipment must be ergonomically designed and personnel must be properly trained.
Cahiers de médecine interprofessionnelle, 1996, Vol.36, No.3. Insert.

CIS 96-2203 Akbar-Khanzadeh F., Greco T.M.
Health and social concerns of restaurant/bar workers exposed to environmental tobacco smoke
Smoking (22) and non-smoking (21) workers were surveyed by means of interviews to assess their reactions to environmental tobacco smoke (ETS) in three restaurant settings. There was a significant difference between the non-smokers and the smokers in their attitudes towards ETS in workplace (non-smokers showed more health symptoms and anti-smoking attitudes than smokers). Carbon monoxide (CO) concentrations ranged from 1 to 23ppm; carbon dioxide (CO2) from 100 to 6,000ppm and nitrogen oxides were in practice non detectable. Levels of CO increased during the entire workshift, CO2 levels increased when workplaces were more crowded. Designation of non-smoking sectors did not seem to reduce workers' exposure.
Medicina del lavoro, Mar.-Apr. 1996, Vol.87, No.2, p.122-132. Illus. 33 ref.

CIS 96-1490 Koo D., Maloney K., Tauxe R.
Epidemiology of diarrheal disease outbreaks on cruise ships, 1986 through 1993
A total of 31 outbreaks of diarrhoeal diseases on cruise ships were investigated by the Centers for Disease Control and Prevention (CDC) during the period 1986 to 1993. Some of the outbreaks may have been caused by food handlers working while ill. Provision of free medical consultation to food-handling employees and a sick leave policy for ill food handlers may prevent a substantial number of such outbreaks.
Journal of the American Medical Association, 21 Feb. 1996, Vol.275, No.7, p.545-547. 7 ref.

CIS 96-518 Rande W.L.
Introduction to professional foodservice
This training manual provides an introduction to food-service management. Health and safety aspects include: sanitation in food-service operations (legal aspects, role of inspectors, controlling the growth of bacteria, causes of food-borne illness, assessment and control of hazards); safety and cleaning (causes of accidents, safety management programme, responsibilities of employees and management, implementation of a cleaning programme).
John Wiley and Sons Ltd., Baffins Lane, Chichester, West Sussex, PO19 1UD, United Kingdom, 1996. x, 285p. Illus. Bibl.ref. Index. Price: GBP 25.00.

CIS 96-689 Wilks J., Walker S., Wood M., Nicol J., Oldenburg B.
Working in paradise: Health services provided for staff at island tourist resorts
Report on a study of 1123 staff visits to health clinics at three tropical island resorts off the coast of Queensland (Australia) during the period Jan.-June 1994. Medical conditions (mostly respiratory, digestive, skin and nervous system complaints) accounted for 81% of the visits, with injuries (mostly lacerations, sprains and animal bites and stings) accounting for the other 19%. Administration of first aid and medication, with or without telephone consultation of a medical practitioner on the mainland, was sufficient treatment in most cases: only seven patients had to be evacuated to the mainland for medical reasons. The unique needs of staff in remote locations and the critical role of the resident nurse are stressed. The ICD-9-CM coding system was used uniformly for the analysis of the injuries and medical conditions.
Journal of Occupational Health and Safety - Australia and New Zealand, Feb. 1996, Vol.12, No.1, p.41-48. Illus. 20 ref.

1995

CIS 09-362 Black M.
In the twilight zone: Child workers in the hotel, tourism and catering industry
This report challenges a number of assumptions about the involvement of children in the tourist industry. It is based on four studies carried out by the ILO in Kenya, Mexico, the Philippines and Sri Lanka, which investigated the conditions of child work in hotels, clubs and restaurants, the relevant laws and their enforcement, and programmatic and project action. It also highlights the problems of inadequate data and the distorting effect of sensationalist reporting on the subject of child sex. Many of the girls usually described as child prostitutes by journalists are actually working in the twilight zone of the tourist industry rather than in brothels. The tourist industry, as a sector characterized by low pay, irregularity of work and lack of skills, favours the employment of under-age workers. A better understanding of the dynamics surrounding the employment and career paths of these young people is needed, especially of girls.
ILO Publications, International Labour Office, 1211 Genève 22, Switzerland, 1995. xii, 92p. 76 ref. Price: CHF 15.00.
http://books.google.co.uk/books?id=vPKf3yyTjFkC&printsec=frontcover&dq=In+the+twilight+zone:+Child+workers+in+the+hotel,+tourism+and+catering+industry&source=bl&ots=ApycpogLlp&sig=j_g7RENgvoBiNTTwAJI80IdddIc&hl=fr&ei=HRGNS-q9EI3s-Qa9irDkDQ&sa=X&oi=book_re [in English]

CIS 97-1403 Grainger C.
Violence: A study of armed hold-up over a four-year period in a single organization
There is the need for armed hold-ups, as examples of workplace violence, to be recognized and thus receive greater attention. This study covered 30 robberies of a leisure company in Queensland (Australia) over a 4-year period (1990-1993). A questionnaire related to the stress and impact of the events was completed by 22 employees who had been victims of a hold-up during this period. Males acting alone or in pairs and, usually, armed were the perpetrators. Nineteen of the victims attended critical incident stress debriefing after the incident, and this practice was found to be valuable in reducing the effects of post-incident psychological trauma. Recommendations for prevention focused on a hierarchy of control: environmental and engineering controls, such as a reduction in the use of cash and reliance on the use of security firms for the transportation of valuables. Training of staff to familiarize them with the normal processes of grief and trauma is also recommended.
Journal of Occupational Health and Safety - Australia and New Zealand, June 1995, Vol.11, No.3, p.281-287. 18 ref.

CIS 96-2140 The waiter/waitress
Le serveur en restauration [in French]
Contents of this occupational data sheet devoted to waiters and waitresses: definition; characteristics of the occupation; description of activities: hand movements and postures; risks and stresses of the job (connected with the environment, the working hours, the physical and mental workload); occupational diseases (mostly those affecting the musculoskeletal system) and accidents (falls, cuts); prevention of hazards (collective, personal (wearing highly adhering shoes)); regulations applicable in France. Final remarks: ergonomic recommendations for improving the layout of restaurants; training in hygiene and in the correct handling of trays, cutlery etc.
Cahiers de médecine interprofessionnelle, 1995, Vol.35, No.2. Insert.

CIS 96-1729 Hotel and restaurant sector
Hotel og restaurationsområdet [in Danish]
A systematic summary of publications and documentation regarding working environment factors and the state of workers' health in the Danish hotel and restaurant industry. The main working environment factors are: skin diseases and strain injuries. Other problems are psychological stress and occupational accidents. Occupational cancer has been asserted to be a problem, but there are uncertainties in its assessment. The sector also has excessive mortality, early retirements and many hospitalizations.
Arbejdstilsynet, At-Salg, Landskronagade 33, 2100 København Ø, Denmark, 1995. 60p. Price: DKK 100.00 + tax.

CIS 95-2117
Health and Safety Executive
Health and safety training pays in the catering industry - Guidance for owners and managers
This information sheet describes how employers in catering establishments can meet their legal obligations regarding provision of health and safety information and training to employees. The need for training is outlined along with levels of training required, when to train (induction, reinforcement and ongoing training), contents of training courses for all staff and for managers and supervisors, and assistance available from the Health and Safety Executive.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, Sep. 1995. 4p. 10 ref.

CIS 95-2116
Health and Safety Executive
Managing health and safety pays in the catering industry
This information sheet describes how employers in small catering establishments can meet their legal obligations regarding health and safety. The need for health and safety management is outlined along with management responsibilities (identifying and avoiding risks, employee training, employee consultation), the role of enforcement officers, basic legal principles, and assistance available from the Health and Safety Executive.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, Sep. 1995. 2p.

CIS 95-1710
Health and Safety Commission
Local authorities report on health and safety in the service industries
This report provides summary information on the nature of accidents in service sector premises for the period 1993-1994 and details of local authorities' enforcement action. A total of 25,865 injuries were reported, including 5,695 major injuries and 51 fatalities. The highest rates of major injury occurred in the recreational industry and wholesale sector. Slips and falls accounted for over 40% of all injuries; handling, lifting and carrying accounted for 36% of over-3-day injuries. The work of the Health and Safety Executive/Local Authority Enforcement Liaison Committee (HELA) for the same period is reviewed.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, 1995. 7p.

CIS 95-887
Centre national de Prévention et de Protection (CNPP)
Fires in restaurants
Le feu au restaurant [in French]
Videotape aimed at restaurant staff (waiters and kitchen personnel). Contents: the nature of fire; the "fire triangle"; fire sources; fire-fighting and detection equipment; good habits to acquire in the case of fires; how to evacuate people in the case of fires.
La Médiathèque du Risque, 5 rue Daunou, 75002 Paris, France, 1995. VHS videotape (length: 12min). Price: FRF 2000.00 (plus tax). ###

CIS 95-1087
Health and Safety Executive
Precautions at manually ignited gas-fired catering equipment
This information sheets outlines fire and explosion hazards associated with manual ignition of gas-fired catering equipment and provides recommendations for their avoidance. These include: training and supervision; fitting of flame failure safeguards; replacement of older equipment; regular servicing of appliances.
HSE Books, PO Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, Feb. 1995. 2p.

CIS 95-962
Health and Safety Executive
Priorities for health and safety in catering activities
This information sheet describes the main causes of accidents in the catering industry with indications of the situations and equipment involved. A checklist outlines precautionary and preventive measures for the main risks: slips and trips; exposure to hazardous substances, hot surfaces and steam; struck by moving articles and hand tools; walking into objects; machinery; falls; fire and explosion; electric shock; transport.
HSE Books, PO Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, Feb. 1995. 4p. 12 ref.

1994

CIS 95-602 Philipp R., Hodgkinson G.
The management of health and safety hazards in tourist resorts
Review paper.
International Journal of Occupational Medicine and Environmental Health, 1994, Vol.7, No.3, p.207-219. 22 ref. ###

CIS 95-560
National Occupational Health and Safety Commission (Worksafe Australia)
Occupational health and safety performance overviews, selected industries - Issue No.2
This document contains data on occupational injuries and diseases compiled from workers' compensation claims in Australia for the financial year 1991-92. The statistics do not cover all occurrences of injuries and diseases but highlight potential problem areas. Data are reviewed for the construction industry, the mining industry and the restaurants, hotels and clubs industry. The analysis shows: injuries by occupation, by age group, nature, location and mechanism of injury, time of accident and compensation costs.
Australian Government Publishing Service, GPO Box 84, Canberra ACT 2601, Australia, Aug. 1994. vii, 35p. Illus.

CIS 95-297 Safety of household and similar electrical appliances - Part 2: particular requirements for kitchen machines
Sécurité des appareils électrodomestiques et analogues - Partie 2: Règles particulières pour les machines de cuisine [in French]
This standard deals with the safety of electric kitchen machines for household and similar use. Examples include food mixers, mincers and food processors. The general requirements of IEC 335-1 (see CIS 91-1322) are incorporated by reference, with specific modifications for these appliances. Additional specifications cover marking and instructions, heating, moisture resistance, abnormal operation, stability and mechanical hazards, construction and connection to electric supplies.
International Electrotechnical Commission, 3 rue de Varembé, 1211 Genève 20, Switzerland, 3rd ed., 1994. 49p. Illus.

CIS 94-1368 Safety of household and similar electrical appliances - Part 2: Particular requirements for commercial electric forced convection ovens, steam cookers and steam-convection ovens
Sécurité des appareils électrodomestiques et analogues - Partie 2: Règles particulières pour les fours électriques à convection forcée, les cuiseurs à vapeur électriques et les fours combinés vapeur-convection électriques à usage collectif [in French]
This standard supplements or modifies the corresponding clauses in IEC 335-1 "Safety of household and similar electrical appliances - Part 1: General requirements" (see CIS 91-1322) as they relate to electrically operated commercial forced convection ovens, steam cookers and steam-convection ovens.
International Electrotechnical Commission, 3 rue de Varembé, 1211 Genève 20, Switzerland, 3rd ed., Mar. 1994. 52p. Illus.

CIS 94-1367 Safety of household and similar electrical appliances - Part 2: Particular requirements for commercial electric multi-purpose cooking pans
Sécurité des appareils électrodomestiques et analogues - Partie 2: Règles particulières pour les sauteuses électriques à usage collectif [in French]
This standard supplements or modifies the corresponding clauses in IEC 335-1 "Safety of household and similar electrical appliances - Part 1: General requirements" (see CIS 91-1322) as they relate to electrically operated commercial multi-purpose cooking pans.
International Electrotechnical Commission, 3 rue de Varembé, 1211 Genève 20, Switzerland, 3rd ed., Mar. 1994. 42p. Illus.

CIS 94-1366 Safety of household and similar electrical appliances - Part 2: Particular requirements for commercial electric griddles and griddle grills
Sécurité des appareils électrodomestiques et analogues - Parie 2: Règles particulières pour les plaques à griller électriques à usage collectif [in French]
This standard supplements or modifies the corresponding clauses in IEC 335-1 "Safety of household and similar electrical appliances - Part 1: General requirements" (see CIS 91-1322) as they relate to electrically operated commercial griddles and griddle grills.
International Electrotechnical Commission, 3 rue de Varembé, 1211 Genève 20, Switzerland, 3rd ed., Mar. 1994. 44p. Illus.

CIS 94-1365 Safety of household and similar electrical appliances - Part 2: Particular requirements for commercial electric deep fat fryers
Sécurité des appareils électrodomestiques et analogues - Partie 2: Règles particulières pour les friteuses électriques à usage collectif [in French]
This standard supplements or modifies the corresponding clauses in IEC 335-1 "Safety of household and similar electrical appliances - Part 1: General requirements" (see CIS 91-1322) as they relate to electrically operated commercial deep fat fryers not intended for household use.
International Electrotechnical Commission, 3 rue de Varembé, 1211 Genève 20, Switzerland, 3rd ed., Mar. 1994. 46p. Illus.

CIS 94-1041
Health and Safety Executive
Maintaining portable electrical equipment in hotels and tourist accommodation
This booklet provides a brief guide to the inspection and testing of portable electrical equipment in hotels. The risks of such equipment are outlined along with signs of damage, persons competent to carry out an inspection, fault testing, intervals between checks and record keeping.
HSE Books, P.O. Box 1999, Sudbury CO10 6FS, Suffolk, United Kingdom, Feb. 1994. 8p. Illus.

1993

CIS 96-1850 Safety of household and similar electrical appliances. Part 2: Particular requirements for commercial electric cooking ranges, ovens, hobs and hob elements
Sécurité des appareils électrodomestiques et analogues. Partie 2: Règles particulières pour les cuisinières, les fours, les tables de cuisson et les foyers de cuisson électriques à usage collectif [in French]
This international standard is applicable to the safety of household and similar electrical appliances. Part 2 relates to the requirements for commercial electric cooking ranges, ovens, hobs and hob elements. Main contents: scope; definitions; general requirement; general conditions for the tests; classification; marking and instructions; protection against access to live parts; starting of motor-operated appliances; power input and current; heating; leakage current and electric strength at operating temperature; moisture resistance; leakage current and electric strength; overload protection of transformers and associated circuits; endurance; abnormal operation; stability and mechanical hazards; mechanical strength; construction; internal wiring; components; supply connection and external flexible cords; terminals for external conductors; provision for earthing; screws and connections; creepage distances, clearances and distances through insulation; resistance to heat, fire and tracking; resistance to rusting; radiation, toxicity and similar hazards. Figures. Annexes.
International Electrotechnical Commission, 3 rue de Varembé, 1211 Genève 20, Switzerland, 3rd ed., Aug. 1993. 57p.

CIS 96-1541 Restaurants and other large catering establishments [Sweden]
Restauranger och andra storhushåll [in Swedish]
This amendment of regulation AFS 1982:20 (CIS 83-570) was adopted on 25 November 1993 and is an adaptation of EEC Directives 89/392/EEC (CIS 89-1442) and 89/654/EEC (CIS 90-356). It covers: doors; belt conveyors; dishing machines; speed of trays on conveyor.
Arbetarskyddsstyrelsen, Publikationsservice, Box 1300, 171 25 Solna, Sweden, 1993. 6p.

CIS 95-155 French Society of Occupational Medicine and Health - Meetings of 9 February, 9 March and 6 April 1993
Société de médecine et d'hygiène du travail - Séances du 9 février, du 9 mars et du 6 avril 1993 [in French]
Topics of papers presented at the meetings of 9 Feb., 9 Mar. and 6 Apr. 1993 of the French Society of Occupational Medicine and Health: present trends in French policy relating to the employment of handicapped persons; occupational medicine and the employment of handicapped people; working conditions in the fast food sector - a socio-medical approach; bronchiolitis obliterans, bronchiectasis and emphysema following acute poisoning by ammoniac gas (study of a case in Dakar, Senegal); degenerative aspects of night work; hypersomnolence and aptitude to drive; retrospective study of the outcome of occupational disease reports made by a pathology unit under Schedule 30 of the French social security scheme between 1981 and 1991; repercussions of the French Order of 21 Sept. 1982 relating to psychotechnic tests to determine the aptitude of industrial truck drivers.
Archives des maladies professionnelles et de médecine du travail, 1993, Vol.54, No.8, p.653-668.

CIS 94-952 Vainiotalo S., Matveinen K.
Cooking fumes as a hygienic problem in the food and catering industries
Field measurements were carried out at eight workplaces (two bakeries, a food factory, and five restaurant kitchens). The highest concentrations of fat aerosol (9-16mg/m3) were measured in kitchens using the ordinary frying method. The concentrations of acrolein ranged from 0.01 to 0.59mg/m3, exceeding the current threshold limit value (0.23mg/m3) in two kitchens. The highest concentrations of formaldehyde were found in grill kitchens (0.24 and 0.75mg/m3) and the highest concentrations of acetaldehyde in bakeries (0.67 and 1.5mg/m3). The concentrations of representative mutagenic heterocyclic amines were below the detection limits, whereas low concentrations of polycyclic aromatic hydrocarbons were encountered. This survey confirmed that cooking fumes contain hazardous compounds, and that workers may be exposed to relatively high concentrations of airborne impurities.
American Industrial Hygiene Association Journal, July 1993, Vol.54, No.7, p.376-382. Illus. 19 ref.

CIS 94-925 Hotels and restaurants
Hotel og restauration [in Danish]
Volume No.14 of a series of monographs covering occupational safety and health in all sectors of the Danish economy. The principal occupational safety and health problems in the hotel and restaurant sector are skin and musculoskeletal diseases.
Direktoratet for Arbejdstilsynet, Landskronagade 33-35, 2100 København Ø, Denmark, 1993. 51p. 16 ref. Price: DKK 100.00.

CIS 93-1910
Health and Safety Commission
Local authorities report on health and safety in service industries 1991-92
Part 1 of this report provides an insight into the ways in which local authorities are carrying out their health and safety enforcement duties and describes some of the work done by the Health and Safety Executive/Local Authority Enforcement Liaison Committee (HELA). Part 2 contains case studies of some fatal accidents which occurred in the LA enforced sector and special studies of accidents in retail, hotel and catering, and the leisure industry. Part 3 provides accident statistics and analysis, information about LA enforcement activity and trends, details of injuries in retail, hotel and catering and food handling and information on risks to part-time employees.
HMSO Books, P.O. Box 276, London SW8 5DT, United Kingdom, 1993. xiv, 130p. Illus. 14 ref. Price: GBP 5.75.

CIS 93-1945 Siegel M.
Involuntary smoking in the restaurant workplace: A review of employee exposure and health effects
Evidence from published studies of indoor air quality indicates that levels of environmental tobacco smoke in restaurants are approximately 1.6 to 2.0 times higher than in office workplaces of other businesses and 1.5 times higher than in residences with at least one smoker. Levels in bars are 3.9 to 6.1 times higher than in offices and 4.4 to 4.5 times higher than in residences. Published epidemiological evidence suggests that there may be a 50% increase in lung cancer risk among food-service workers that is in part attributable to tobacco exposure in the workplace.
Journal of the American Medical Association, 28 July 1993, Vol.270, No.4, p.490-493. 42 ref.

CIS 93-1588
Health and Safety Executive
Safety pays in the catering industry
This information sheet outlines measures to prevent accidents and financial loss in catering premises. Information is provided on a Health and Safety in Catering Liaison Committee established to communicate information and guidance throughout the industry and on new Health and Safety at Work Regulations which came into force on 1 January 1993 and which include a number of requirements dealing specifically with hazards in the catering industry. The enforcement of these Regulations and the priorities for the catering industry are discussed along with the need for effective health and safety management and risk assessment procedures.
HSE Information Centre, Broad Lane, Sheffield S3 7HQ, United Kingdom, 1993. 4p. 12 ref.

1992

CIS 97-1216 Check list for hotels
Checklista för hotell [in Swedish]
This safety check list designed for the hotel industry includes 45 items covering the following areas: general questions; reception, booking and switch boards; cleaning; laundries; swimming pools and whirlpools.
Arbetarskyddsnämnden, Box 3208, 103 64 Stockholm, Sweden, 1992. 6p.

CIS 96-81 About safety for hotel and catering employees
Training booklet on safety for hotel and catering employees: manual handling; prevention of slips and falls; personal hygiene on the job; safe work in kitchens; avoiding burns; safety in bathrooms, laundries and changing beds; fire prevention; protection of guests.
Scriptographic Publications Ltd., Channing House, Butts Road, Alton, Hants GU34 1ND, United Kingdom, 1992. 15p. Illus. Price: GBP 0.55-0.94 (depending on number of Scriptographic booklets ordered). ###

CIS 95-940 Foppa I., Minder C.E.
Oral, pharyngeal and laryngeal cancer as a cause of death among Swiss cooks
Excess mortality due to oral, pharyngeal and laryngeal cancer was found among Swiss cooks. Although the dominant role of combined alcohol and tobacco consumption for these pathologies has been confirmed by many studies, other factors (volatile carcinogenic compounds formed during the cooking process) may contribute to this excess mortality.
Scandinavian Journal of Work, Environment and Health, Oct. 1992, Vol.18, No.5, p.287-292. Illus. 37 ref.

CIS 93-1904 Stranks J.
The Food Safety Act. Legal and practical requirements
The Food Safety Act came into operation in 1991 and consolidates much of the former legislation dealing with the storage, manufacture and sale of food. This article discusses strategies for: management systems and procedures (food safety policy, monitoring systems, cleaning schedules, preventive maintenance, infestation, prevention and control, supplier monitoring and ingredient control, information, training and instruction, health surveillance, contractor's activities, enforcement action response and the Hazard Analysis Critical Control Points (HACCPs) technique); people (selection and placement procedures, individual responsibilities and accountabilities, personal hygiene and protection, first aid, welfare facilities); design of premises; the working environment.
Safety and Health Practitioner, Oct. 1992, Vol.10, No.10. p.26-30. Illus. 3 ref.

CIS 92-2084
Health and Safety Executive
Local authorities report on health and safety in service industries 1990/91
This report reviews the work of local authorities in Great Britain during 1990/91 and highlights some of the major initiatives carried forward by the Health and Safety Executive/Local Authority Enforcement Liaison Committee (HELA). Part 1 describes the work done by HELA and its sub-committees during the year. Part 2 contains case studies of some fatal accidents which occurred in the LA enforced sector and special studies of accidents in warehouses and to peripatetic workers. Part 3 includes accident statistics and their analysis along with information about the LA enforcement activity.
HMSO Books, P.O. Box 276, London SW8 5DT, United Kingdom, 1992. viii, 85p. Illus. 12 ref. Price: GBP 4.75.

CIS 92-1600 Kohr R.L.
Accident prevention for hotels, motels and restaurants
This reference work offers guidelines for creating a comprehensive programme of accident and litigation prevention and addresses the safety and legal concerns of operators of lodging and food-service facilities. The first part of the book explains how to manage the safety programme with extensive coverage of how to organise safety efforts. The second part focuses on designing for safety and provides practical information to owners and operators on how to improve their existing environments.
Van Nostrand Reinhold, 115 Fifth Avenue, New York, N.Y. 10003, USA; Chapman and Hall, Scientific Division of Associated Book Publishers Ltd., 11 New Fetter Lane, London EC4P 4EE, United Kingdom, 1992. vi, 314p. Illus. 46 ref. Index. Price (in Europe): GBP 34.00.

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