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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.
Lukić Z., Švaić S.
Occupational hazards in restaurant kitchens
Opasnosti pri radu u velikim kuhinjama [en serbocroata]
A general review of the principal accident hazards (falls on level floors, cuts, burns, electric shock, asphyxiation due to gas, fires, explosions) is followed by chapters on electricity, gas and other connections for kitchen equipment, operation and maintenance of equipment, protection against fires and explosions (sources of fire outbreaks, extinguishing methods) and protective measures for safe work with kitchen equipment (cutting hand tools, potato peeling machines, bone saws, carving knives, choppers, mixing machines, apparatus heated by solid, liquid or gaseous fuels, electrical apparatus, low-pressure steam apparatus, refrigerators, dish washing machines, hand trucks).
Sigurnost, 1975, Vol.17, No.2, p.55-83. Illus.
General and local ventilation in kitchens
Opća i lokalna ventilacija u kuhinjama [en serbocroata]
This article examines the ventilation requirements of small, medium-sized and large restaurant kitchens and gives advice on efficient design of general ventilation and local exhaust ventilation systems: air renewal rate and volume of air required can be read off from 2 tables; relation between fresh air and exhausted air; tubing; filters.
Sigurnost, 1974, Vol.16, No.4, p.51-57. Illus. 3 ref.
A study of restaurant fires.
Study of 44 fires in restaurants, cafeterias and bars indicating reasons for rapid spreading (poor protection, undivided attic), causes (discarded cigarettes, incendiarism and arson, overheating of deep-fat fryer, short-circuit, gas-fed fire started by electric arc, overheated furnace, ice-making machine, etc.), and number of casualties (due to means of egress being locked or blocked up, inadequate ways of escape, etc.).
NFPA No.FR74-1 1974, National Fire Protection Association, 470 Atlantic Avenue, Boston, Massachusetts 02210, USA. 19p. Illus. 52 ref.
Safety in cafeterias.
Article giving guidance to cafeteria employees: reporting of injuries; unauthorised use of machinery and equipment; correct ways of lifting; suitable footwear and clothing; personal hygiene; housekeeping; taking delivery of boxes and crates and opening them; food preparation; handling knives; machines used for food preparation (mixing, slicing machines, grinders); avoiding injury from broken crockery and glassware; refuse disposal.
Australian Safety News, May-June 1974, Vol.45, No.3, p.19-21.
Safety in works canteens and restaurants
La sécurité dans les cantines et restaurants d'entreprises [en francés]
This study considers the various hazards to which kitchen staff are exposed and the safety measures which can be adopted. It refers to the French legislation prescribing certain minimum facilities and equipment and discusses various types of premises connected with catering (food storage premises, cold storage rooms), mechanical kitchen appliances (peelers, slicers, mincers, pasta machines, etc.), cookers, dishwashers, electrical installations and apparatus, floor surfaces, heating appliances, lighting and sanitary facilities.
Regional Sickness Insurance Fund for Northern France (Caisse régionale d'assurance maladie du Nord de la France) 11 boulevard Vauban, 59024 Lille Cedex, France, 14 Feb. 1974. 17p. Illus. Gratis.
Ventilation systems for restaurant kitchens
Lüftungstechnische Anlagen in gewerblichen Küchen [en alemán]
Guidelines for the construction and maintenance of ventilation ducts and exhaust hoods with reference to German standards and regulations. Calculation of exhaust hoods. A false ceiling with incorporated ventilation is described. Information is given on the choice of ventilation equipment. Control systems are also discussed.
HLH - Zeitschrift für Heizung, Lüftung, Klimatechnik, Haustechnik, Feb. 1974, No.2, p.55-59. Illus. 6 ref.
Measures to avoid noisy and poor lighting conditions in restaurants, etc.
Motvirkning av skadelige lyd- og lysforhold i bevertningsbedrifter m.v. [en noruego]
Measures to protect the staff of restaurants, night clubs, etc. against the harmful effects of noise and insufficient lighting: the noise level of music amplifiers should not exceed 85 to 90dB(A); the general lighting conditions should be such as to avoid eye strain or fatigue; adequate lighting should be maintained during the floor show or stage performance to enable waiters to perform their duties without eye strain.
Veiledning nr.4, Directorate of Labour Inspection (Direktoratet for arbeidstilsynet), Postboks 8103, Oslo-Dep., Norway, Apr. 1974, 3p. Gratis.
About noise in 14 plant canteens and restaurants
A propos du bruit dans 14 cantines et restaurants d'entreprise. [en francés]
This MD thesis gives an account of a study to determine if the noise recorded in plant canteens and restaurants during lunch was harmful or merely uncomfortable for the workers. The study of noise and its characteristics, its perception by man and its consequences for the individual is followed by an account of the conditions in which the worker has lunch, which should be a period of relaxation for him. The sound level he is subjected to at that time depends on numerous factors and is, for the restaurants studied, between 65 and 70 dB, occasionally 80 dB. Despite the difficulty of establishing standard levels not to be exceeded, the author concludes with the necessity of acting against noise in restaurant halls, even if noise is only a minor complaint of the users. He reviews the French legislation and the means of reducing this noise, which is an important discomfort and fatigue factor.
Université de Paris V, Faculté de médecine Necker-Enfants malades, Paris, France, 1973. 147p. Illus. 55 ref.
Accident prevention in large-scale catering
The hazards of work in large catering establishments are outlined, and recommended safe working practices are indicated. Individual sections are devoted to: working clothes and personal hygiene; kitchen layout; suitable types of floors and flooring, their cleaning and maintenance, and their value in reducing the risk of slips and falls; safe use of food machinery; care and use of knoves and other edged hand tools; safe operation of kitchen equipment (refrigerators, microwave ovens, dishwashing machines, etc.); general safety when dealing with hot food, cooking vessels and ovens; installations of fire extinguishers; first-aid; lifting and carrying; and the need for staff instruction on safety matters.
Royal Society for the Prevention of Accidents, Royal Oak Centre, Brighton Road, Purley, Surrey CR2 2UR, United Kingdom, 1972. 18p.
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