Hotels and restaurants - 210 entries found
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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.
Arnaud-Thuillier H., Libert B.
Visits to company canteens - A methodological guide for industrial physicians
Visite des restaurants d'entreprise - Guide méthodologique pour le médecin du travail [in French]
Collective catering at work is an important element of general industrial hygiene and of life at work. The industrial physician should take an active interest in it, and moreover under article R 24-41 of the French Labour Code he is obliged to do so. The aim of this article is to provide a framework for understanding the essentials of hygiene when visiting a company or intercompany canteen. Topics covered: 1. Practical organisation of the visit and location of the canteen. 2. Visits to various areas (goods reception, stocks and storage, food preparation areas, cooking sector, distribution sector, dining room, washing up of dishes and ustensils, disposal of waste and cleaning, toilets and cloakrooms, offices). 3. Synthesis, final remarks, dietary concerns. An annex provides a check-list of the main points.
Documents pour le médecin du travail, 3rd Quarter 1991, No.47, p.235-242. Illus. 18 ref.
Working conditions and health among night workers in the Japanese service industry
Sābisu sangyō ni okeru shinya rōdō no rōdō eisei [in Japanese]
This questionnaire survey was conducted to clarify the relationships between night work conditions and psychosomatic complaints in the service industry. The subjects were full-time workers (N=307) and part-time workers (N=300) who were working in 3 service industries in which business hours were prolonged after 10 p.m. or covered a full 24 hours: convenience stores, family restaurants and fastfood restaurants, business hotels. 37.8% of full-time workers, and 81.7% of part-time workers expressed satisfaction with night work. The major reasons were "higher salaries", "more free time for themselves" and "suitability to their life styles". However, the job scope and responsibility of night work were much heavier than those of day work. 32.9%-43.4% of subjects excluding hotel clerks experienced night-work in addition to scheduled working days during the month preceding the study. As for psychosomatic symptoms, 64% of the subjects complained that they felt "a tendency to become fatigued", and it was the most frequent complaint. Factors related to night work which increased psychosomatic complaints were "working in family restaurants or fastfood restaurants", "doing same jobs at night as during the day", "night work in addition to scheduled working days", "less opportunity to take rests or naps during night work", and "difficulty to be granted their requests to decide working schedules".
Ōhara shakai mondai kenkyūjo zasshi - Journal of the Ohara Institute for Social Research, 25 Nov. 1991, No.396, p.62-72. 6 ref.
Hospitality industry occupational safety and health program: Reference guide and workbook
This workbook provides a programme to help employers meet the minimum requirements of the British Columbia Industrial Health and Safety Regulations (see CIS 88-4). Samples of support documentation and forms are included with the provision that material may be customised to suit the individual needs of an organisation.
Workers' Compensation Board, Occupational Safety and Health Division, Education and Training Section, P.O. Box 5350, Vancouver, British Columbia V5B 5L5, Canada, 1991. 50p. Illus.
Health and Safety Commission
Local authorities report on health and safety in service industries 1989/90
This report reviews the achievements of local authorities (LAs) in 1989/90 and looks at the major initiatives that have taken place through the Health and Safety Executive/Local Enforcement Liaison Committee (HELA). Part 1: enforcement responsibilities of LAs; liaison arrangements with HELA and its sub-committees; future concerns and priorities. Part 2: case studies of fatal accidents and how they could have been avoided; types of accidents occurring to peripatetic workers. Part 3: nationwide LA health and safety statistics. Tables include: reported injuries by employment status, kind of accident, industry and severity of injury; injury rates and trends (1986-87/1989-90) for activities mainly enforced by LAs; national estimates of LA premises, visits and enforcement action.
HMSO Books, PO Box 276, London SW8 5DT, United Kingdom, 1991. 46p. Illus. 12 ref. Price: GBP 3.50.
International Electrotechnical Commission
Safety of household and similar electrical appliances - Part I: General requirements
Sécurité des appareils électrodomestiques et analogues - Partie I: Prescriptions générales [in French]
This standard applies to electrical appliances used not only in households but also in shops, in light industry and on farms. Appliances covered include catering equipment, cleaning appliances for industrial and commercial use and appliances for hairdressers.
Bureau central de la Commission électrotechnique internationale, 3 rue de Varembé, 1211 Genève 20, Switzerland, 3rd. ed., 1991. 240p.
Courthiat M.C., Boitel L., Chau N., Juillard G.
Working conditions and occupational risks in the food and beverage industry. Proposal for a prevention tool
Conditions de travail et risques professionnels dans la restauration - Proposition d'un "outil" de prévention [in French]
This study is made up of 2 parts: I. An epidemiologic survey which assesses working conditions and occupational risks of employees in the food and beverage industry (slippery floors, heavy loads, extreme temperatures, handling of dangerous tools, risks of burns, etc.); II. A workplace study and a health and safety programme specifically designed for occupational physicians (review of currently observed inappropriate situations, guidance for the analysis of the working conditions of a kitchen, suggestions for layout improvements; design and correction ergonomics).
Documents pour le médecin du travail, 3rd Quarter 1990, No.43, p.239-247. Illus. 12 ref.
Suruda A.J., McGlothlin J.D.
Fatal abuse of nitrous oxide in the workplace
Abuse of nitrous oxide (N2O) while on the job caused at least 11 deaths in 1984 to 1987, as found in investigations by the Occupational Safety and Health Administration and in reports to the Consumer Product Safety Commission. These deaths involved recreational inhalation of N2O by young male employees from tanks or cylinders normally used for legitimate business purposes. In 6 cases, the victims worked in food serving establishments and inhaled N2O that was used to power whipped cream dispensers. Commercial users of N2O particularly in the restaurant industry, should be aware of this hazard. Warning labels for N2O sources and tighter control over supplies are warranted.
Journal of Occupational Medicine, Aug. 1990, Vol.32, No.8, p.682-684. 16 ref.
Working conditions in hotels, restaurants and similar establishments
Conditions de travail dans les hôtels, restaurants et établissements similaires [in French]
This ILO document includes the proposed texts of a Convention and a Recommendation on working conditions in hotels, restaurants and similar establishments based on the conclusions adopted by the International Labour Conference following the first discussion at its 77th Session (ILO), 1990.
International Labour Office, ILO Publications, 1211 Genève 22, Switzerland, 1990. 11p. Price: CHF 7.50.
Health and safety in kitchens and food preparation areas
Contents of this safety guide: legal duties; staff training in the use of equipment; provision of first aid and reporting of accidents; design and cleaning of the working environment; safety precautions when working with electrical, gas and steam equipment; hard water equipment maintenance; fume ventilation; safe use of knives. Details are given of the hazards involved and precautions required when using or cleaning specific items of equipment: primary cooking equipment (ovens, grillers, fryers); hot food service equipment (bains-marie, water-boilers, urns); dishwashing machines; waste disposal units; walk-in cold stores and chillers; food processing machinery.
HMSO Books, P.O. Box 276, London SW8 5DT, United Kingdom, 1990. 44p. Illus. 27 ref. Price: GBP 4.00.
Safety guide for hotels and restaurants
Guide de la sécurité dans le secteur HORECA [in French]
This booklet reviews hazards related to hotels, restaurants and catering services. Aspects covered: fire prevention; particularly dangerous equipment and workplaces (kitchens); electricity; protection against falls of persons; protection against dangerous equipment and machines; burns and cuts; sanitary installations; housekeeping; personal protective equipment.
Commissariat général à la promotion du Travail, 53 rue Belliard, 1040 Bruxelles, Belgium, 1990. 40p. Illus.
Conditions of work in the hotel, catering and tourism sector, such as hours of work, methods of remuneration, security of employment - Report II
Conditions de travail dans le secteur de l'hôtellerie, de la restauration et du tourisme, notamment en ce qui concerne la durée du travail, les modes de rémunération et la sécurité de l'emploi - Rapport II [in French]
This report was prepared by the ILO as a basis for discussion for the First Session of the Hotel, Catering and Tourism Committee, Geneva, 1989. Chapter 1 outlines general aspects specific to working conditions in the hotel, catering and tourism sector focusing on enterprises in this sector, the nature of their activities and their labour force. Chapter 2 deals with remuneration of staff examining the methods of fixing remuneration and the various wage systems used in this sector. Chapter 3, devoted to working time, analyses the legal protection extended to workers in the hotel, catering and tourism sector under legislation, collective agreements or other measures. The report ends with a summary of the main points made in each chapter and a list of suggested points for discussion.
ILO Publications, International Labour Office, 1211 Genève 22, Switzerland, 1989. iii, 40p. Bibl.ref. Price: CHF 15.00.
Accidents in service industries: 1987-88 health and safety statistics for premises inspected by local authorities
This report provides statistics on accidents in shops, hotels, wholesale distribution, road haulage and delivery and other service industries where local authorities enforce the UK Health and Safety at Work Act. Part 1 describes where most accidents happen, their causes, precautions to be taken, and sources of information and guidance. Part 2 concerns health and safety enforcement in the local authority sector. Typically, accidents occurred on the sales floor, in loading and despatch bays and in stockrooms and warehouses, with nearly half of all accidents occurring in retailing. The most common kind of accident was slipping, tripping and falling.
Health and Safety Executive, Statistical Services, Magdalen House, Bootle, Merseyside L20 3QZ, United Kingdom, 1989. 28p. Illus.
Radandt S., Bärenz P., Coenen W., Schenk H.
Falls in the food, hotel and catering industries
Sturzunfälle im Nahrungsmittel- und Gaststättenbereich [in German]
Types and causes of falls occurring in the Federal Republic of Germany in various branches of the food, hotel and catering industries were determined by questionnaires and multifactorial analysis. Falls are particularly numerous in bakeries. The condition of the floors and the type of sole worn play an important part in falls on the level.
Die BG, June 1989, No.6, p.354-356, 358-360. Illus. 6 ref.
Rocher M., Vandevyver B.
Catering. Ergonomic study in 4 school and hospital kitchens: The changeover from hot to cold relay
Restauration collective. Etude ergonomique dans 4 cuisines scolaires et hospitalières: passage de la liaison chaude à la liaison froide [in French]
An ergonomic study was carried out in 4 school and hospital kitchens. It revealed that the hot to cold relay (meals are prepared well in advance and stored at 3°C before being reheated and served), changeover reduces the handling of heavy loads and eliminates the "last minute rush". On the other hand the division of labour seems to increase, which leads to a form of Taylorism. In cold-relay hospital catering, the staff is demotivated by the lack of overall view of the different phases of the job. Concrete recommendations on kitchen layout, choice of equipment, task distribution and training are made. Working conditions must be taken into account, as must technical hygiene standards, since they contribute to better meal quality and customer service.
Cahiers de notes documentaires - Sécurité et hygiène du travail, 2nd Quarter 1989, No.135, Note No.1734-135-89, p.313-334. Illus. 20 ref.
Accidents are no accident! Information on safety at work in the hotel and food service industries
Unfall - kein Zufall! Informationen zur Arbeitssicherheit in Betrieben des Gastgewerbes und der Hotellerie [in German]
Non c'è infortunio senza causa! - Informazioni relative alla sicurezza sul lavoro nelle imprese dell'industria alberghiera, della restorazione e dell'ospitalità in genere [in Italian]
L'accident n'arrive pas par hasard! Informations concernant la sécurité au travail dans l'hôtellerie et la restauration [in French]
In Switzerland, there are 108 accidents per 1000 full-time employees in the hotel and food service industry. This figure is substantially higher than the frequency in comparable industrial sectors. The present brochure is a contribution to improving the safety situation. It deals with hazards and their elimination in the principal areas of activity: delivery of goods, preparation of goods and food, guest services (office work, serving and clean-up), linen service, general operations.
Commission fédérale de coordination pour la sécurité au travail, Bureau des règles, Case postale, 6002 Lucerne, Switzerland, 1988. No. 6036. 48p. Illus.
Reid J.A., White D.G., Caul E.O., Palmer S.R.
Role of infected foold handler in hotel outbreak of Norwalk-like viral gastroenteritis: Implications for control
Investigation of an outbreak of viral (Norwalk-like) gastroenteritis amongst staff (40 cases), resident guests (over 70 cases), and persons attending functions (54 cases) at one hotel over 8 days suggested that the main vehicle of infection was cold foods prepared by a food handler during and after a mild gastrointestinal illness. He was excreting Norwalk-like virus particles 48 hours after the illness. In addition, ill kitchen staff vomited in the kitchen area and may have contaminated surfaces and stored foods. It is recommended that food handlers should be regarded as potentially infectious until at least 48 hours after clinical recovery from viral gastroenteritis. Stored foods that may have been contaminated should be immediately discarded and areas of the work place which may have been affected should be identified and decontaminated.
Lancet, 6 Aug. 1988, Vol.2, No.8606, p.321-323. 17 ref.
Public safety in kitchens and grills
Verkehrssicherungspflicht in Küchen- oder Grillbetrieb [in German]
In its ruling of 2 Feb. 1988, the supreme court of the Federal Republic of Germany confirmed the responsibility of kitchens and grills that serve the public to regularly clean grease deposits in exhaust hoods, ducts and ventilators to avoid fires. The court based its ruling on the regulations contained in the safety rules for kitchens, effective Aug. 1984.
Monatsschrift für Deutsches Recht, 1988, Vol.42, No.7, p.571.
NIOSH Alert - Reprints: October 1980 - December 1986
Thirteen alerts requesting assistance are reprinted: 2-nitropropane; benzidine-, o-tolidine-, and o-dianisidine-based dyes; controlling carbon monoxide hazard in aircraft refuelling operations; electrocutions of workers in fast food restaurants; injury of workers by robots; electrocutions from contact between cranes and power lines; deaths and injuries from excavation cave-ins; hazards in the use of water spray (fog) streams to prevent or control ignition of flammable atmospheres; occupational facilities in confined spaces; grain auger electrocutions; fatalities due to fires and explosions in oxygen-limiting silos; electrocutions due to damaged receptacles and connectors; fatalities of workers who contact electrical energy.
National Institute for Occupational Safety and Health, 4676 Columbia Parkway, Cincinnati, OH 45226, USA, Sep. 1987. 105p. Bibl.
Information on health and safety hazards in hotels, restaurants, and catering establishments
Training guide covering the various risks affecting workers in the hotel and restaurant industry. Main topics covered: VDUs; stress; work in bars; cellar machinery and equipment; asbestos; food hygiene; kitchen design, equipment and machinery; microwave ovens; pest control; chemicals; temperature; ventilation; electrical equipment; noise; lighting; manual lifting; shiftwork; women workers; fires; passive smoking.
International Union of Food and Allied Workers (IUF), Rampe du Pont-Rouge 8, 1213 Petit-Lancy, Genève, Switzerland, May 1987. 26p. Illus.
Health and Safety Executive
Catering safety - Food preparation machinery
This safety guide is intended for the owners and managers of catering establishments, shops and small food factories and also for employees and safety representatives. It describes the main risks associated with common food preparation machines and the steps that should be taken to safeguard those who work with them. A list of relevant legislation and standards is appended.
HMSO Publications Centre, P.O. Box 276, London SW8 5DT, United Kingdom, 1987. 48p. Illus. Price: GBP 5.75.
Safety of household and similar electrical appliances - Part 2: Particular requirements for commercial electric boiling pans
Sécurité des appareils électrodomestiques et analogues - Deuxième partie: Règles particulières pour les marmites électriques à usage collectif [in French]
This international standard applies to electrically operated commercial boiling pans not intended for household use, and specifies their characteristics.
International Electrotechnical Commission, 3 rue de Varembé, 1211 Genève 20, Switzerland, 1st edition, 1987. 33p. Appendices.
(Comités techniques nationaux interprofessionnels de l'alimentation, des commerces non alimentaires, Caisse nationale de l'assurance-maladie
Safe work with the major cutting machines
Sécurité du travail sur les principales machines coupantes [in French]
Safety measures applicable to circular-knife meat slicers, meat grinders, meat choppers, dough cutters, kneaders and mixers. An analysis of occupational accident statistics on these machines is followed by a presentation of criteria for equipment selection and recommendations for their safe use. French regulations and standards applicable to each type of machine are reviewed.
Travail et sécurité, Nov. 1985, No.11, p.576-599. Illus.
Food industry equipment - Salad spinners - Safety by design
Matériels agro-alimentaires - Essoreuses à salade: prévention intégrée [in French]
This standard (effective: 5 March 1985) lays down safety features to be incorporated at the design stage into centrifuges for drying leaf greens and other vegetables. It covers: danger zones, prevention of mechanical hazards, electrical safety, noise control and hygiene.
Association française de normalisation, Tour Europe, Cedex 7, 92080 Paris-La Défense, France, March 1985. 6p. Illus.
Food industry equipment - Vegetable peelers - Safety by design
Matériels agro-alimentaires - Eplucheuses à légumes: prévention intégrée [in French]
This standard (effective 5 March 1985) lays down safety features to be incorporated at the design stage into the title machines. It covers: danger zones, prevention of mechanical hazards, electrical safety, noise control and hygiene.
Association française de normalisation, Tour Europe, Cedex 7, 92080 Paris-La Défense, France, March 1985. 7p. Illus.
Food services safety and health
Aspects covered in this data sheet: hazards (falls, burns, cuts, muscle strains, exposure to microwave radiation, heat stress, dermatitis, asthma); preventive measures; equipment maintenance; infection control; sanitation; waste disposal; storage; fire; first aid.
Canada Safety Council, Occupational Section, 1765 St. Laurent Blvd., Ottawa, Ontario K1G 3V4, Canada, 1985. 14p. Bibl.
Carbon dioxide detection in public house cellars
In the cellars of public houses ("pubs") carbon dioxide from cylinders is used for the dispersal of beer from containers. To detect hazardous leaks from these cylinders, a detector-alarm has been developed which is cheap, maintenance-free and easily installed. It provides an immediate audible and visible alarm when the concentration by volume of CO2 in the local air reaches 0.5% (first stage), and again when it reaches 2% (second stage). Analysis is by the measurement of infrared absorption of sampled air. Test results and observations are described. Recommended safety practices for public house cellars are given.
Safety Practitioner, Jan. 1985, Vol.3, No.1, p.36-37. Illus. 1 ref.
Food industry equipment - Bread slicers - Safety by design
Matériels agro-alimentaires - Machines à couper le pain: prévention intégrée [in French]
This standard (effective 5 June 1984) lays down safety features to be incorporated at the design stage into fixed bread slicers. It covers: danger zones, prevention of mechanical hazards in different zones, electrical safety, noise control and hygiene.
Association française de normalisation, Tour Europe, Cedex 7, 92080 Paris-La Défense, France, June 1984. 12p. Illus.
Request for assistance in preventing electrocutions of workers in fast food restaurants
A worker in a fast food restaurant was electrocuted while kneeling to insert the plug of a portable electric toaster into a 110-120V/20A outlet in a floor that had recently been damp-mopped. The victim went into convulsions with one hand on the plug and the other on the receptacle box. The victim was in contact with electricity for 3-8 min before the proper circuit breaker could be found to cut off power. Recommendations to prevent such accidents: installation of ground fault circuit interrupters, non-metallic construction of exposed receptacle boxes, redesign of plugs and receptacles, clear labelling of circuit breaker or fuse boxes to indicate corresponding outlets and fixtures, training of workers in safe practices and in cardio-pulmonary resuscitation.
Publications Dissemination, Department of Health and Human Services, (NIOSH), Robert A. Taft Laboratories, 4676 Columbia Parkway, Cincinnati, OH 45226, USA. 3p. Illus.
The deep-frier - Hazards of burns, fires and poisoning
La friteuse - Risques de brûlures, d'incendie et d'intoxication [in French]
Risk of poisoning by reused or overheated oil and its prevention (good ventilation, monitoring of the state and temperature of the oil). Fire hazards, their prevention and emergency action in the case of fire. Risk of burns and of injuries due to the hot environment, to oil fumes and to discarded oil. Advantages of a deep-frier with a colder (50°C) layer of oil at the bottom.
Travail et sécurité, Nov. 1984, No.11, p.574-578. Illus.
(Gosudarstvennyj komitet SSSR po standartam)
Electromechanical and electrical heating equipment for group catering establishments - General requirements and test methods
Oborudovanie ėlektromehaničeskoe i ėlektronagrevatel'noe dlja predprijatij obščestvennogo pitanija - Obščie tehničeskie trebovanija po bezopasnosti i metody ispytanij [in Russian]
This standard (effective 1 Jan. 1984) applies to the design of all kinds of electromechanical and electrical heating equipment. Additional requirements are set out for equipment to be used for transportation and in tropical areas. Contents: safety requirements (marking, operating instructions, safe design; electrical safety, methods of testing). Electrical safety requirements include: requirements for current-carrying parts; starting of electrical equipment; input power and current; resistance of insulation; leakage current; durability; temperature limit of windings; moisture resistance; stability; structural strength; wiring system; cables; flexible cords; contact voltage protection.
Izdatel'stvo standartov, Novopresnenskij per. 3, 123557 Moskva, USSR, 20 Sept. 1983, 79p. Price: Rbl.0.30.
General report. Third technical meeting for hotels, restaurants and similar establishments
Rapport général. Troisième réunion technique tripartite pour les hôtels, restaurants et établissements similaires [in French]
Among the major items reviewed dealing with conditions of work and life of migrant and seasonal workers in hotels, restaurants and similar establishments, a few pages are devoted to working conditions (working time) and occupational safety and health (comparison of basic legislation applying to this industry in different countries: Argentina, Austria, Belgium, Canada, Colombia, Finland, Germany (Fed.Rep.), Greece, Hungary, India, Japan, Norway, New Zealand, Sweden, United Kingdom, USA).
Report I, Programme of Industrial Activities, International Labour Organisation, 1211 Genève 22, Switzerland, 1983. 134p. Price: SF.17.50.
National Board of Occupational Safety and Health (Sweden)(Arbetarskyddsstyrelsen)
Restaurants and other large catering establishments
Restauranger och andra storhushåll [in Swedish]
These directives (effective 1 Jan. 1984) apply to restaurants and large kitchens, but not to catering establishments for less than 30 persons/day. Sections cover: definitions; general requirements (layout and size of premises, water supply and sewers, microclimate and ventilation, noise control, lighting equipment, communication ways, work posture and manual handling tasks, ergonomic workplace design; serving carts; cleaning aids; chemical products used for cleaning, disinfection and dishwashing; personal protection (gloves, aprons, etc.); electrical equipment); requirements for cold storage rooms, kitchens, bars and other special premises; rules for central dishwashing rooms. An appendix contains detailed commentaries with proposals for ergonomic design and references to pertinent Swedish standards and directives.
LiberDistribution, 162 89 Stockholm, Sweden, 28 Feb. 1983. 58p. Illus.
Microwave ovens for restaurant kitchens
Mikrobølgeovne i storkøkkener [in Danish]
Contents of this report: physical characteristics of electromagnetic radiation and electromagnetic fields, reflection and transmission of microwaves; biological effects; exposure limits; microwave ovens (principles and construction); description of a study conducted in Denmark; workstation measurements (choice of measuring points, methods, results, assessment of individual absorbed doses due to leakage or to oven placement). In annexes: questionnaire used for the study; forms for reporting measurements, detailed results.
Arbejdstilsynet, Arbejdsmiljøinstituttet, Rosenvængets Allé 16-18, 2100 København Ø, Denmark, Oct. 1981. 45p. Illus. 28 ref. Price: Dan.cr.25.00.
Risks à la carte: Safety representatives guide to catering hazards
This handbook for trade union safety representatives covers: an introduction to work location; safety representatives (the law, training, information); safety agreements; health officers; food hygiene, food poisoning and pests; accidents and first aid; chemicals and asbestos; fire; lifting; premises; floors; machinery and equipment; lighting; noise; temperature and ventilation; hours of work; overcrowding; protective clothing; welfare facilities; appendixes containing sources of information, checklists, and model documentation.
General and Municipal Workers' Union, Thorne House, Ruxley Ridge, Claygate, Esher, Surrey KT10 OTL, United Kingdom, 1981. 39p. Illus. Price: £1.85.
Resch P., Scheidt G.
Occupational safety and health in restaurant and canteen kitchens
Gesundheits- und Arbeitsschutz in Gaststätten- und Grossküchen [in German]
Booklet for the guidance of kitchen staff: hazards in large kitchens, considered step-by-step in catering and cooking (delivery, handling and storage of food materials; use of kitchen utensils and equipment; cookers, stoves and ovens; refrigerating equipment; dishwashers; ventilation; fresh water supply; evacuation of waste water; protective garments).
Verlag Tribüne, Am Treptower Park 28-30, DDR-1193 Berlin, 1981. 47p. Illus. 3 ref. Price: M.0.80.
USSR State Standards Committee (Gosudarstvennyj komitet SSSR po standartam)
Technical equipment for commercial and catering establishments - General safety rules
Oborudovanie tehnologičeskoe dlja predprijatij torgovli i obščestvennogo pitanija [in Russian]
This standard (effective: 1 July 1982) applies to refrigeration and cooking equipment, butchers', bakers' and pastrymakers' equipment, automatic distributors and vendors, canning, packaging and filling machines. Sections deal with: safety rules for electrical equipment, natural-gas ovens, refrigerating equipment (maximum workplace concentrations of gases and CO); permissible levels of noise and vibration; maximum temperatures of hot surfaces; requirements for safety devices (fixed guards, interlock systems, automatic danger warning devices); test procedures.
Izdatel'stvo standartov, Novopresnenskij per.3, 123557 Moskva, USSR, 30 June 1981. 5p. Price: Rbl. 0.03.
Directorate of Labour Inspection (Direktoratet for arbeidstilsynet)
Safety menu for hotels, motels, restaurants and cantines
Arbeidsmiljø-meny for hoteller, overnattingsteder, restauranter, serveringssteder [in Norwegian]
This brochure was drafted under the auspices of the Norwegian labour inspectorate, hotel workers union and hotel and restaurant employers associations. Sections are devoted to: legal responsibilities of employers and employees; microclimate and ventilation; natural and artificial lighting; noise protection; work postures, lifting and carrying; work organisation; ergonomic layout of premises (communication ways, floors); personnel accommodation; young workers; use of harmful substances; personal protective equipment and first aid; safety organisation; labour inspection activities.
Boks 8103 Dep., Oslo 1, Norway, 1981. 50p. Illus
Electrical catering equipment - Commercial electrical deep-fat fryers - Safety requirements
Appareils électriques de grandes cuisines - Friteuses à usage des collectivités - Règles de sécurité [in French]
This standard applies to deep-fat fryers used in catering establishments, e.g. restaurants, canteens, hospitals, etc., and specifies the safety requirements they should meet. They should also be used in accordance with the general safety requirements specified by French standard NF C 79-500 (CIS 80-29) for catering equipment. Definitions, classification, marking and labelling, overheating, overload operation, electrical insulation and normal operating temperatures, moisture resistance, components, connection to mains supply and external flexible leads.
Union technique de l'électricité, 12 Place des Etats-Unis, 75783 Paris Cedex 16, France, Oct. 1980. 6p.
Relations between work incapacity and satisfaction at work - Results of a pilot study
Zusammenhänge zwischen Arbeitsunfähigkeitsmorbidität und Arbeitszufriedenheit - Ergebnisse einer orientierenden Untersuchung [in German]
347 hotel workers and restaurant workers were studied. Aspects considered were: the work climate, relations between colleagues, workplace layout, and salary. There was a close relation between the incapacity rate and degree of satisfaction: dissatisfied workers showed a higher rate of respiratory and digestive disorders.
Zeitschrift für die gesamte Hygiene und ihre Grenzgebiete, June 1980, Vol.26, No.6, p.451-457. 36 ref.
Cabezos Sáez J., González Cano L., Azpiazu Monteys J.
Fire prevention in the hotel industry
Protección contra incendios en la indústria hotelera [in Spanish]
The commonest hazards of fires (asphyxiation, burns, injury, heart attack) and their causes (heating or kitchen equipment, overloading of electric circuits, smoking, naked flames, objects at high temperatures) are analysed. Preventive measures are reviewed in the light of the Spanish legislation: problems of established hotels (building height, stairways and lifts, flammable materials, fire doors, emergency exits); alarm and extinguishing systems.
Prevención, Apr.-June 1980, No.72, p.7-18. Illus.
Seppälä A., Cedercreutz G., Hirvonen M.L., Hupli V., Lindström K., Vartia M., Olkinuora P., Degerth R.
Occupational health and working conditions of hotel and restaurant workers: Part 1. Questionnaire survey - Part 2. Occupational health and hygiene
Hotelli- ja ravintola-alan työntekijöiden työolot ja terveydentila: Osa 1. Kyselytutkimus - Osa 2. Työhygienia [in Finnish]
Part 1: report of an investigation comprising a questionnaire survey, an ergonomic study, and monitoring of physical and chemical factors in the work environment, to ascertain mental and physical workloads and strain. The questionnaire was completed and returned by 714 restaurant and 59 café waiters and 93 hotel workers. Symptoms of neck, shoulder and back strain (waitresses, hotel maids); dermatoses (cooks); mental strain. Improved ventilation and improved work postures in lifting, carrying and bedmaking were recommended. Part 2: report of an on-the-job investigation of psycho-social factors, job satisfaction and health status of these workers, including hygiene and ergonomic aspects (hearing damage hazards in discotheques and dance restaurants; ventilation, thermal and lighting conditions often below recommended levels; slippery floors, bad lighting and heat stress in kitchens; microwave oven radiation; high oil mist concentrations in some kitchens; high CO levels from clients' cigarette smoking in bars).
Työolosuhteet 22 and 23, Työterveyslaitos, Laajaniityntie 1, 01620 Vantaa 62, Finland, 1980. Part 1: 122p. Illus. 39 ref. Price: Fmk.20.00; Part 2: 32p. Illus. 32 ref. Price: Fmk.6.00.
Electrical catering equipment - Commercial dishwashers - Safety requirements
Appareils électriques de grandes cuisines - Machines à laver la vaisselle à usage des collectivités - Règles de sécurité [in French]
This standard applies to commercial dishwashers machines with or without waterheating and drying devices. It specifies electrical safety requirements and should be used in conjunction with the general safety requirements laid down in French standard NF C 79-500 (CIS 80-29) for catering appliances. Definitions, general instructions for testing, classification, marking and labelling, protection against electric shocks, power consumption, moisture resistance, service life, abnormal operation, stability, mechanical hazards and mechanical strength, construction, connection to the mains supply and external flexible leads.
Union technique de l'électricité, 12 Place des Etats-Unis, 75783 Paris Cedex 16, France, Aug. 1979. 8p.
Motorised household electrical appliances - Kitchen machines - Safety requirements
Appareils électrodomestiques à moteur - Machines de cuisine - Règles de sécurité [in French]
This standard covers only the following kitchen appliances: beaters, whippers, mixers, sieving machines, icecream makers, lemon squeezers, blenders, screw mincers, bread and meat slicers, vegetable peelers, graters, knife sharpeners, canopeners, knives. It deals with definitions, general requirements for testing, marking and labelling, starting, power consumption, overheating, moisture resistance, service life, abnormal operation, stability and mechanical hazards, construction, connection to mains by external flexible leads, terminals for external conductors.
Union technique de l'Electricité, 12 place des Etats-Unis, 75783 Paris Cedex 16, Aug. 1979. 13p. Illus.
Institut national de recherche et de sécurité.
Bread slicing machines
Machines à couper le pain. [in French]
This data sheet covers all machines for slicing bread in restaurants, canteens, hospitals, etc.: mode of operation, selection and purchase, installation and use; protection against cuts. Annex: overview of French statutory instruments covering all machines of this type used in the food industry (extracts from, and lists of regulations, standards and recommendations); detailed technical considerations on ergonomic factors (workplace, dimensions from the safety viewpoint); electric, hydraulic and pneumatic equipment; machine guarding (moving guards, interlocking devices, emergency stop device). Instructions for maintenance and cleaning.
Cahiers de notes documentaires - Sécurité et hygiène du travail, 4th quarter 1979, No.97, Note No.1212-97-79 (Fiche technique de sécurité 22), p.511-535. 22 ref.
Electrical equipment of large kitchens - General safety rules
Appareils électriques de grandes cuisines - Règles générales de sécurité. [in French]
This standard applies to cooking and mechanical appliances. Contents: definitions, general provisions, testing, rated voltage, classification, markings, protection against electric shock, starting of motors, power input, over heating, operation under overload, leakage current - electric insulation at operating temperature, reduction in electromagnetic interference, humidity resistance, insulation resistance and dielectric strength, overload protection, sturdiness, abnormal operation, stability, mechanical strength, construction, internal wiring, constituent elements, connection to mains and external cords, terminals for external conductors, earthing, screws and connections, leakage paths and air gaps, resistance to heat, fire, and routing currents, rust protection.
Norme française enregistrée NF C 79-500, Union technique de l'électricité, 12 place des Etats-Unis, 75783 Paris Cedex 16, France, Aug. 1978. 84p. Illus. 29 ref.
Tuberculosis in occupations associated with food for human consumption (regional investigation)
La tuberculose dans les professions touchant à l'alimentation de l'homme (enquête régionale). [in French]
This MD thesis, which takes stock of the present situation concerning tuberculosis, from the medical point of view and as regards French law, reports on 70 cases of tuberculosis among workers in the food preparation and retail trade, where there is a high rate of contagion and contamination hazard (10.8% of active tuberculosis cases). Individual case studies are followed by analysis of the results by age, occupational sector, vaccination, occupational medical examinations, screening, associated disease, presence of Koch bacillus, treatment, family and work background, probable source of contamination, influence of the disease on patient's working life, rehabilitation, and reinstatement in previous employment or not. The high incidence of tuberculosis in the food preparation and food retail trades is apparently linked not so much to handling food products as to close contact with the general public, very tiring conditions of work, and the small size of the undertakings concerned, giving rise to inadequate medical supervision. The owners of these undertakings seem to form the most vulnerable group.
Université de Bordeaux II, Unité d'enseignement et de recherche des sciences médicales, Bordeaux, France, 1976. 176p. 53 ref.
Health and safety guide for eating and drinking places.
Illustrated by humorous drawings and instructive sketches, this booklet aims to assist in providing a safe and healthy workplace by describing safe practices and encouraging compliance with U.S. health and safety regulations. Chief contents: health and safety guidelines (general, employee training, housekeeping, automatic sprinkler systems, hazardous materials, kitchens, machine guarding, bakery equipment); frequently violated regulations (walking and working surfaces, ladders, railings, exits, environmental control (cleaning agents, soaps and detergents), noise, personal protective equipment, first aid, fire protection, hand and portable power tools, electrical regulations); recordkeeping; check lists; information sources; manual lifting.
DHEW Publication No.(NIOSH)76-163, National Institute for Occupational Safety and Health, 4676 Columbia Parkway, Cincinnati, Ohio 45226, USA, May 1976. 63p. Illus.
Hjorth N., Roed-Petersen J.
Occupational protein contact dermatitis in food handlers.
33 chefs and sandwich-makers with occupational dermatitis of the hands were examined by a standard series of patch tests, patch and scratch tests with a special battery of various foods and spices, the radioallergosorbent test (RAST) and leukocyte migration inhibition tests (LMT). Results fell into 4 different categories: simple irritant dermatitis (2 patients); plain contact dermatitis (6); positive patch and scratch tests (15); positive scratch tests only, termed protein contact dermatitis (10). Food handlers are sensitised by the protein they touch, and then react to later contact with the proteins. The authors recommend scratch tests and 20-min exposure first on normal and next on previously affected skin in patients with suspected occupational dermatitis, and RAST to pertinent foods whenever possible.
Contact Dermatitis, Feb. 1976, Vol.2, No.1, p.28-42. Illus. 14 ref.
Ulfvarson U., Janbell H., Rosén G.
Physical and chemical factors in the working environments of hotels and restaurants
Fysikaliska och kemiska faktorer i hotell- och restauranganställdas arbetsmiljö [in Swedish]
The microclimate, ventilation, air purity, illumination and noise in the kitchen, dish-washing room and public areas of 11 hotels and restaurants were investigated. Radiation levels close to microwave ovens were checked. There were no direct health hazards, but uncomfortable conditions (heat, noise, poor illumination) leading to stress were present. Noise level (from music) in the dancing area was sometimes high enough to cause hearing damage. The contribution of low illumination in the dining area to accidents was not substantiated.
Arbete och hälsa - Vetenskaplig skriftserie 1976:9, Arbetarskyddsverket, Stockholm, Sweden, 1976. 17p. 15 ref.
Health and safety guide for hotels and motels.
Illustrated by instructive drawings, this booklet describes safe practices, helping to correct some of the more frequently encountered violations of the safety and health standards. Chief contents: general guidelines; frequently violated regulations (walking and working surfaces, exits and markings, hazardous materials, personal protective equipment, medical and first aid, fire protection, compressed air, machinery and guarding, hand and portable powered tools, electrical safety); recordkeeping requirements; check lists; information sources.
DHEW Publication No.(NIOSH)76-112, National Institute for Occupational Safety and Health, 4676 Columbia Parkway, Cincinnati, Ohio 45226, USA, Aug. 1975. 84p. Illus.
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