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INTRODUCTION
01 - NATURE OF HOTEL AND RESTAURANT ACTIVITIES
- 01.01 - Restaurant and hotel staff structure
- 01.02 - Description of restaurant personnel activities
- 01.03 - Description of hotel personnel activities
- 01.04 - The notion of occupational risk
- 01.04.01 - Key definitions
- 01.04.02 - Main elements of occupational risk
- 01.04.03 - Classification of occupational risk factors
- 01.04.04 - Aim of occupational risk assessment
- 01.05 - Self-assessment test
02 - MECHANICAL HAZARDS
- 02.01 - Mechanical factors of occupational risk in hotels and restaurants
- 02.02 - Hazards of using manual and mechanical cutting equipment
- 02.02.01 - Risk factors and their impact on human health
- 02.02.02 - Personal protective equipment
- 02.03 - Hazards related to parts moving out of control
- 02.03.01 - Risk factors
- 02.03.02 - Personal protective equipment
- 02.04 - Hazards related to slips, trips and falls
- 02.04.01 - Risk factors and their impact on human health
- 02.04.02 - Personal protective equipment
- 02.05 - Self-assessment test
03 - PHYSICAL HAZARDS
- 03.01 - Types of physical risk factors
- 03.02 - Inappropriate microclimate in premises, impact on human health, work safety measures
- 03.03 - Inappropriate lighting, impact on human health, work safety measures
- 03.04 - Exposure to hot and cold materials and/or surfaces
- 03.04.01 - Impact on human health
- 03.04.02 - Work safety measures
- 03.04.03 - First Aid
- 03.05 - Noise
- 03.05.01 - Impact on human health
- 03.05.02 - Work safety measures
- 03.06 - Self-assessment test
04 - CHEMICAL HAZARDS
- 04.01 - Harmful chemical substances
- 04.02 - Impact of harmful chemical substances on human health
- 04.03 - Safety measures in working with chemical substances
- 04.04 - Marking of harmful substances
- 04.05 - Environmental tobacco smoke at workplace, impact on human health, work safety measures
- 04.06 - Self-assessment test
05 - BIOLOGICAL HAZARDS
- 05.01 - Biological factors of occupational risk, impact on human health
- 05.02 - Safety measures - Basic principles of good hygiene practice
- 05.03 - Safety measures - Staff hygiene and health
- 05.04 - Safety measures - Storing of waste and technical materials
- 05.05 - Safety measures - Cleaning, washing, disinfecting
- 05.06 - Safety measures - Rodent and insect eradication
- 05.07 - Safety measures - Swimming pool
- 05.08 - Self-assessment test
06 - ELECTRICAL HAZARDS
- 06.01 - Electrical appliances and electrical safety
- 06.02 - Types of electrical hazards and impact on human health
- 06.03 - Work safety measures
- 06.03.01 - Five basic safety rules
- 06.03.02 - Safety labels
- 06.04 - Self-assessment test
07 - FIRE AND EXPLOSION
- 07.01 - Fire risk and impact on human health
- 07.02 - Gas related explosion risk, safety measures
- 07.03 - Fire safety measures
- 07.03.01 - Primary fire fighting means
- 07.03.02 - Evacuation routes and emergency exits
- 07.04 - Fire safety labels
- 07.05 - Self-assessment test
08 - ERGONOMIC HAZARDS
- 08.01 - What is ergonomics?
- 08.02 - Problems resulting from work in a standing position and preventive measures
- 08.03 - Physical work load during manual handling of materials and preventive measures
- 08.04 - Dynamic work load and preventive measures
- 08.05 - Work with PC - Hazards and safety measures
- 08.06 - Self-assessment test
09 - PSYCHOSOCIAL HAZARDS
- 09.01 - Work conditions, requirements and organization of work
- 09.02 - Violence and harassment
- 09.03 - Stress at work
- 09.04 - Organization of work and leisure time
- 09.05 - Work conditions of pregnant women and women with recent childbirth
- 09.06 - Staff employed on temporary or seasonal contracts
- 09.07 - Self-assessment test
10 - RISK ASSESSMENT FORM
11 - INTERNET REFERENCES
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