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TABLE OF CONTENTS
Objectives
Implementation
Introduction
CODE: 2
SECTION : EMERGENCY PROCEDURES REFERENCE : OBJECTIVES
CODE: 3
SECTION:EMERGENCY PROCEDURES REFERENCE : IMPLEMENTATION
CODE: 4
SECTION:EMERGENCY PROCEDURES REFERENCE : INTRODUCTION
GM
Chief Security
Chief Engineer
Rooms Division/Resident Manager/EAM
Food and Beverage Manager
CODE: 5
Resort name
FIRE INFORMATION
5. Contact the operator and give your name and the exact
location of the smoke or fire.
CODE: 7
Resort name
FIRE DRILLS
1. The gas valves must be turned off by the Chef at the end of
each day. A hanging chart should be kept in the kitchen and
signed once the valves have been turned off.
Engineering must test the fire alarm control systems weekly and
test the fire hose and extinguishers quarterly. They should be
checked for both pressure and content.
Fire extinguishers are set through the property in relevant areas to ensure the safety of our
customer’s property and associates alike.
The responsibilities for the upkeep and checking is done through our security office who is
assigned to the personnel department.
Each extinguisher should have a bin card attached with the date of inspection, also indicated
would be the typed of extinguisher.
The procedure would be that on a monthly basis our security officer shall check each and every
extinguisher in the resort, on doing so he submit a check list indicating he has checked all.
Those that need changing must be done right away and replaced with a full extinguisher.
General Manager
Financial controller
Resident manager
Personnel manager
Engineering department
One copy will be with the security officer for inspection form the health and safety officers
who will inspect the property as and when required.
CODE: 9
Resort name
FIRE EQUIPMENT
FIRE TROLLEY
Each property should have a fire trolley for use in kitchen fires.
The Chief Engineer should control and equip it with the
following equipment:
2 liters of water
5 kilograms dry chemical
5 kilograms CO2
first blanket
flashlight
can of sand
gas masks with 4 canisters
bolt cutter
sprinkler wrench
gloves for handling asbestos
hard hats
sprinkler plugs
box assorted sprinkler heads
hydrant reducers
nozzle
fire axe
FLASHLIGHTS
BACKPACK
Each property should have a fire fighting backpack for use in all
other areas of the hotel with the following equipment:
Every guest room must have a fire exit plan on the back of the
entrance door with a highlighted route of evacuation from the
room. Housekeeping is responsible for the maintenance of the
plan.
CODE: 11
SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES
OTHER EQUIPMENT
Each hotel must have a strong rope or roll ladder attached to the
top of the building which Engineering should check regularly.
SECURITY
CODE: 12
SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES
SAFETY/CONTROL AREAS
GM
Rooms Division/Resident Manager/EAM
F&B Division Manager
Executive Chef
Chief Engineer
Human Resources Manager
Chief Security
Equipment:
1. Extinguishers
2. Hose reel
3. Pump
4. Alarm system
Training :
1. Classroom
2. Operation of equipment
3. Evacuation training
CODE: 13
SECTION : EMERGENCY PROCEDURES REFERENCE : TABLE OF
CONTENTS
The next section lists tasks each department must do in the event
of a fire. All staff should be trained to be familiar with the
procedures so that they know how to react during an actual fire.
Once all the tasks have been completed, the staff
MUST REPORT TO THE DESIGNATED SAFETY AREA.
CODE: 14
SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES
TELEPHONE OPERATOR
ALARM
FIRE BRIGADE
EVACUATION
CODE: 15
SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES
ALARM
FIRE
EVACUATION
1. Shut off the boilers, air conditioning chillers and air handling
units.
CODE: 16
SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES
GENERAL MANAGER
FIRE
EVACUATION
EAM/
RESIDENT MANAGER/
ROOMS DIVISION MANAGER
F&B MANAGER
CODE: 17
SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES
2. Keep the front desk manned until your own personnel have to
be evacuated. Secure and remove a current guest list ( in-house,
arrival report) and lock up safe.
BELLMAN
2. Call down and isolate all guest elevators at the lobby level.
CHIEF SECURITY
CODE: 18
SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES
HOUSEKEEPING
LAUNDRY MANAGER
1. Stop all machines and turn off gas supply to the tumblers
and switch off all electrical equipment.
ROOM ATTENDANTS
CODE: 19
SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES
BANQUET MANAGER
2. Check that all function rooms are vacated and close the
doors behind you.
OUTLET MANGERS
EXECUTIVE CHEF
COMPTOLLER
CODE: 20
SECTION : EMERGENCY PROCEDURES REFERENCE : FIRE PROCEDURES
PERSONNEL MANAGER
2. Check that all locker rooms are vacant and close the doors
behind you.
TIME KEEPER
CODE: 21
SECTION : EMERGENCY PROCEDURES REFERENCE : BOMB PROCEDURES
GM
EAM/Resident/Rooms Division Manager
F&B Division Manager
Chief of Security
Chief Engineer
Front Office
Executive Housekeeper
Comptroller
CODE: 22
SECTION : EMERGENCY PROCEDURES REFERENCE :BOMB PROCEDURES
OPERATOR’S IDENTITY
CALLER’S INDENTITY
Male _______ Female _______ Adult _______ Juvenile _______
Race _______ Approximate Age _______
ACCENT MANNER
Local ______ Calm ______ Emotional ______
Not Local ______ Irrational ______ Angry ______
Foreign ______ Deliberate ______ Coherent ______
Incoherent ______ Laughing ______
BACKGROUND NOISES
Music ______ Quiet ______
Street Traffic ______ Voices ______
Did caller appear familiar with hotel by his description of the bomb location?
Write out the message in its entirety and any other comments on a separate sheet of
paper and attach to this check list.
CODE: 23
SECTION : EMERGENCY PROCEDURES REFERENCE : BOMB PROCEDURES
IF AN OBJECT IS FOUND
3.
CODE: 24
SECTION : EMERGENCY PROCEDURES REFERENCE : FLOOD PROCEDURES
FLOOD PROCEDURES
GM
EAM/Resident/Rooms Division Manager
Duty Engineer
Housekeeping
5. Keep 100 empty sand bags in each property and fill at the
beginning of each rainy season. Place may rise and cause
damage to the property.
CODE: 25
SECTION : EMERGENCY PROCEDURES REFERENCE : EARTHQUAKE
PROCEDURES
5. Inform drivers to stop their car and stay seated inside when
an earthquake begins.
CODE: 26
SECTION : EMERGENCY PROCEDURES REFERENCE : POWER FAILURE
BELL CAPTAIN
CHIEF ENGINEER
CODE: 27
room attendants to check their guest room floors to ensure all
emergency exit lights and lighting is functioning properly.
Washing machines
F&B Department
Dish washing machines
Housekeeping
Use less water for cleaning bathrooms
Stop using water for gardening
Stop all outside cleaning
CODE: 28
SECTION : EMERGENCY PROCEDURES REFERENCE : WATER STORAGE
CODE: 29
Engineer must notify all departments concerned.
STAFFING
1.Senior person on duty should determine whether it is safe
for staff to return home.
INFORMATION PERSON
CODE: 30
informed of all details. It is then their responsibility to
disseminate all the information.At the beginning of the crisis,
all staff should be informed of this information person.
Gasoline
Petrol
Water
CODE: 31
Fresh food items
Batteries (if stock is low)
First aid supplies
CODE: 32
emergency committee. Make changes where necessary by
considering the following:
WHO
1. Who is assigned to key responsibilities?
2. Who is the designated leader? If that person is not there,
who is in charge?
3. Who is the media spokesperson to ensure that all
statements to the press are accurate.
4. Who notifies police, fire, other authorities, or guests?
5. Who should make an investigation after an emergency,
e.g. a crime – take pictures for evidence etc.
6. Who are the local agencies that can help in the event of
an emergency, e.g. police etc.?
7. Who is responsible for making the decision to notify the
guests?
WHAT
1. What emergency supplies will we need?
2. What in-house equipment do we have?
3. What communications equipment do we have?
4. What paperwork should be completed?
5. What strategy is in place to combat?
6. What is our post emergency strategy?
CODE: 33
WHEN
TABLE OF CONTENTS
Objectives
Implementation
Introduction
CODE: 34
General
CODE: 35
SECTION : SANITATION AND SAFETY REFERENCE : IMPLEMENTATION
IMPLEMENTATION OF STANDARD
CODE: 36
SECTION : SANITATION AND SAFETY REFERENCE : INTRODUCTION
INTRODUCTION
CODE: 37
SECTION : SANITATION AND SAFETY REFERENCE : KITCHEN
SANITAION
GENERAL GUIDELINES
The kitchen is the most important area in the hotel form the
point of view of sanitation.
CODE: 38
11. clean freezers and storerooms once per month using
sanitizing solution
PRINCIPLES OF MICROBIOLOGY
CODE: 39
SECTION : EMERGENCY PROCEDURES REFERENCE : KITCHEN
SANITATION
BACTERIA
Most bacteria are harmless and can even be useful. Some are
important in the production of foods.
CODE: 40
(120 F). Bacteria practically stop growing and multiplying at
temperatures above 74 C (165 F ) and below 4 C (40 F).
MOULD
Moulds can grow on almost all food which can cause food
spoilage detectable by the fuzzy growth, an unpleasant odor
and a musty flavor.
YEASTS
CODE: 41
air, moisture and sugar they multiply and grow.
STAPHYLOCOCCUS
SALMONELLA
CODE: 42
This is caused by bacteria which produce a food infection.
The actual bacteria cause the trouble, instead of the
poisonous substance produced by the bacteria.
STRETOCOCCUS
BOTULSM
CODE: 43
SECTION : SANITATION AND SAFETY REFERENCE : KITCHEN
SANITATION
CODE: 44
8. Do not use a product after its expiration date.
REFRIGERATION
HEAT
CODE: 45
To destroy food-poisoning bacteria, food should reach
temperatures of 80 C or 170 F.
FREEZING
CODE: 46
All defrosting should be done slowly in the refrigerator.
OTHER
One of the biggest threats for food poisoning is using
contaminated serving utensils when dishing a product such as
ice-cream.
FIRST AID
GM
CODE: 47
EAM/Resident Manager
F&B Manager
Human Resources Manger
Rooms Division Manger
Director of Security
GENERAL DIRECTIONS
When an accident occurs, simple first aid steps can make the
difference.
CODE: 48
assist the guest.
Medical emergency
Applies to all requests to be admitted in a hospital
CODE: 49
9. Make sure you reassure them,talk to them comfort them
all the way.
10. Make sure the nurse handle the emergency + stay with
the guests.
Low tide and must ensure we,or jetty ask the captain where is
the most convenient making sure a night trip will be more
treacherous with the guests.
WHERE
HOW
CODE: 50
elevators, or outside lights.
5. ensure that emergency exits and stairwells are not
blocked.
6. be more aware of potentially hazardous areas, e.g.
boxes etc.
7. ensure that unused rooms are locked e.g. banquet
SECTION : SANITATION rooms
AND SAFETY
etc. REFERENCE : FIRST AID
URGENT CARE
CODE: 51
SECTION : SANITATION AND SAFETY REFERENCE : FIRST AID
Check pulse.
CODE: 52
SECTION : SANITATION AND SAFETY REFERENCE : FIRST AID
Check trunk and limbs for open and closed wounds or for
signs of fractures.
CODE: 53
SECTION : SANITATION AND SAFETY REFERENCE : FIRST AID
REPORT
First aid kits are to be placed in all the following places and
should not contain any prescriptive medication.
Housekeeping
Security
Kitchen
Timekeeper
Personnel
CODE: 54
SECTION : SANITATION AND SAFETY REFERENCE : CHOKING
CODE: 55
SECTION : SANITATION AND SAFETY REFERENCE : PUBLIC AREA
SAFETY
1. Place the victim on his side facing you with his face
looking down. This change in head position may clear
the airway.
2. Then administer four hard blows as described above.
3. If this does not help, place the victim on his back. The
person administering the First Aid should straddle the
victim and apply the abdominal thrust. Take care not
to push to either side since this can damage the spleen
or liver.
4. Place the heel of one hand on the abdomen with the
other on top. Press upwards with four sharp thrusts.
5. Open the victim’s airway to remove any stuck objects.
Grasp the tongue an jaw with your thumb and lift it.
This draws back the tongue which may be the cause of
the obstruction.
6. Use your other hand to remove the object with the
index and middle finger. Take care not to push the
object farther into the throat.
7. If this is ineffective, repeat the procedures:
CODE: 56
SECTION : SANITATION AND SAFETY REFERENCE : PUBLIC AREA
SAGETY
1. Fire exits.
2. Hidden steps/curbs.
CODE: 57
SECTION : SANITATION AND SAFETY REFERENCE : PUBLIC AREA
SAFETY
1. Fire exits.
2. Hidden steps/curbs.
3. Hot pipes/equipment.
7. Stairways.
8. Service elevators.
CODE: 58
SECTION : SANITATION AND SAFETY REFERENCE : PUBLIC AREA
SAFETY
1. Height of ceiling
2. Directional lines
GERERAL
CODE: 59
SECTION : SANITATION AND SAFETY REFERENCE : KITCHEN SAFETY
PREVENTING BURNS
6. Lift lids on the side of the pan opposite you to allow steam to
escape.
7. Keep handles of pans out of the aisle and away from the direct
source of heat, such as over an open flame or burner.
9. Close all valves and taps in urns or kettles before filling them.
10. Get assistance when moving heavy containers and hot food.
12. Wear closed shoes for protection from spills of hot food and
liquids.
CODE: 60
13. Strike matches in a direction away from you.
PREVENTING CUTS
CODE: 61
SECTION : SANITATION AND SAFETY REFERENCE : KITCHEN SAFETY
10. Drain the water from the sink before removing broken
glass or china.
13. Use knives for cutting and chopping only. Never use a
knife to open lids, cans. etc.
PREVENTING FALLS
CODE: 62
SECTION : SANITATION AND SAFETY REFERENCE : LAUNDRY
GENERAL STANDARDS
CODE: 63
SECTION : SANITATION AND SAFETY REFERENCE : WORKING AREA
SAFETY
GENERAL STANDARDS
CODE: 64
SECTION : SANITATION AND SAFETY REFERENCE : ENGINEERING
SAFETY
Test and inspect the following items to ensure their fire safety:
CODE: 65
CODE: 66