1. UNIT 6: SAFETY,SECURITY
AND HYGIENE
MEMBER’S GROUP:
SHAHRUL NAJMI BIN
ROSTANI
MOHD SOLEHIN BIN HALIM
NUR ALINA BINTI ISMAIL
NUR ANEESA BINTI ANUAR
IFFAH HAZIQAH BINTI
ADNAN

2. INTRODUCTION
O Safety and security are issues of key
concern in any workplace
O direct impact on day-to-day operations
especially in Housekeeping Department
and staffs must deal safely with
everything.
O they must learn to cope safely with the
physical demand of their jobs.
O Housekeeping Department has access to
every area of the hotel

3. Cont....
O management must make security and loss prevention
primary concern.
O hygiene also plays vital roles in housekeeping
operation.
O three (3) issues are related to each other to ensure
smooth operation in this department:
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Safety
Security
Hygiene

4. OSHA
O OSHA is the acronym for the Federal
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Occupational Safety and Health
Administration.
Basically its mandate is:
To develop regulations that will keep places of
business free from hazards that are likely to
cause death or serious harm to employees.
OSHA regulations should be the starting point
for any health and safety plan since failure to
comply can results in costly fines.
Also, these regulations cover most of the
basic areas that would need to be addresses
by any health and safety program

5. Fire prevention
O Cleanliness is fire’s natural enemy
since it provides nothing for the fire
to start.
O staffs are responsible to make sure
they follow the proper procedure for
their duties in order to eliminate the
risk of fire to happen.

6. Staff must check on:
O Smoke alarm and overhead sprinklers must
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be checked regularly to make sure they are
work properly.
Portable fire extinguisher should be
inspected monthly and recharged regularly.
Electrical lines should be inspecting. Worn or
frayed cords should be replaced immediately.
Check electrical outlets to ensure they are
not overloaded.
Smoking regulations in areas where
smoking could cause hazard should be
strictly enforced.

7. Cont..
O Trash collection areas, which should be cleaned
regularly.
O Fire retardant coatings, which can be removed
through frequent cleaning, must be renewed
regularly.
O Storage areas should be kept free from clutter.
O Waste accumulation in the bottom of stairwells
and elevator should be cleaned regularly because
it contributes to fire to start.

8. Common causes of fire
O There are several common causes that might lead
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to fire to happen.
Faulty electric wiring plugs and sockets, which are
overloaded.
Electrical equipment left switched on when not in
use.
Smoking and the careless disposal of smoking
materials.
Accumulations of rubbish, paper or other materials
that are easily ignitable.
Combustible materials left too close to sources of
heat.
Careless use and disposal of flammable liquids.

9. Components of hotel fire
safety system
• The amount and types of fire safety
system in hotels are varies by the
size of the building, height and age.
• Many of the hotels have install fire
sprinklers but out of four still lack
them.
• Some of them might have it only at
lobby and corridor but not in the
guestroom

10. O Below are the basic components of fire safety
system that hotel property should have:
 Fire sprinklers
 Portable fire extinguisher
 Smoke and fire detector
 Duct smoke detector
 Automatic alarm system
 Manual alarm system
 Emergency lights
 The emergency egress system
 Exits and exits sign
 Smoke control system
 Staff emergency response plan

11. Fire Disaster Plan
O Every staffs should know what to do in case of fire.
O This should be spelled out clearly in employee handbook and
instructions should be posted in various locations throughout the
hotels.
O Management have to conduct fire drills so that their staffs know
how to respond to the fire.
O
It is important to train employees to respond rather that react.

12. Procedures for Staff When a
Fire is Discovered
O The staff member who discovers it should pull
the fire alarm.
O Room attendants would place their carts in
the guestroom, if time permits, and close the
doors.
O Do not leave the cart in corridors because
they can be potentially dangerous
obstructions to people trying to leave the
building.

13. Cont….
O Laundry attendants would shut down
machinery, if time permits.
O Employees would go to the nearest fire
exit. In addition, try to help guest find
these exits if possible.

14. Control Security In Guestroom
O The Executive Housekeeper should work
with Security Department to develop
correct security procedure for
Housekeeping Department
O The procedure must cover two areas
which are guests and staffs.
O There are two (2) options to control
security in guestroom. These include:

15. Installing Computerized
Locks
- Nowadays, most hotels are started to use key card
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instead of inserting metal key in the lock. The code is
embedded
Computerized locking system scans the code and if
the code is recognized, opens the lock
It keeps a log of which code were used to enter the
room
Management can keep track on how many people
have been in the room and exactly at what time
The use of this system means no need to give room
attendants a master key.

16. Key and Control
- Even with computerized locking system,
attendants should sign keys out and in at the
beginning and end of their shift.
- This system helps deter theft
- The computerized codes are changed at the
end of each shift so no employee can enter the
room after the shift to steal anything

17. Con’t...
- The following are the proper key control procedure:
O Secure a lockable key cabinet for storage of all
keys.
O Organize cabinet so that there is one key per hook
and each hook should be labeled. (Usually
implement to metal key)
O Establish a list of persons who will be authorized to
issue keys.
O Do not allow hotels keys to be removed from the
property.
O Sign in and out for all keys issued.

18. Safety and security of
employees
O Room attendants should never allow anyone to enter the
guestroom without first ascertains that the person has
actually rented that room.
O If someone claims to have rented the room and forgotten
the key and ask the attendant to let them in while the
room is being cleaned, the attendant should ask the
person’s name and contact front desk for verification.
O If the individual become overly persistent or abusive, the
attendant should immediately call security or dial the
emergency code.
O An employee should never clean a room while the guest
in it.

19. Operating equipment safely
•
Washing machine and dryer must be equipped with
interlocking devices that will prevent the inside cylinder
from moving when the outer door on the case is open .
•
Also, prevent the door from being opened while the
inside cylinder is in motion
•
Extractors must be equipped with an interlocking device
that will prevent the cover from being opened while the
basket is in motion

20. Working safely with chemicals
O Anyone who dispensing the chemicals wears gloves and eye
protection to prevent contact with skin or any splash – back into the
eyes.
O Do not inhales the chemicals while dispense the chemicals
O Arrange the chemicals according to the type and use
O Do not mix chemicals without any instruction by the supervisors
O Follow manufacturer’s instruction
O All bottles for cleaning and laundry chemicals should be clearly labeled
O They also should be color coded so that the staff members who are
not fluent in english can recognized the purpose of the chemicals
O Any bottle that contain potentially hazardous chemical should carry a
visible ‘warning’ label and colour coded

21. Practice hygiene in
Housekeeping Department
O Some of room attendants rinsing the used glass
using water only or washing cleaner label ‘do not
drink’
O Dirty bath towel from the previous guest are used to
wipe the glass
O Wearing latex glove to clean the guest toilet and then
rinse the glasses without removing or changing the
gloves

22. Thank you