Risk prevention technical sheet 7

The objective of the technical sheets is to provide entrepreneurs, professionals, and management.
media and members of the Joint Committee, support tools for management of
Garzon training they must develop, so that it is simple, practical, and effective
the "Obligation to Inform about Occupational Risks" to the workers;
according to what is established in article 21 of DS. 40/69 of the Ministry of Labor and
Social Security.

1 Description
of the specialty
Fall from different levels while going down stairs in the
different hotel facilities.
Overexertion when handling loads over the
biomechanical limits.
Prepare the dining room or the restaurants, bar Movement outside of comfort zones.
or café. Attends to and serves customers. Moves tables and Contact with electrical energy.
chairs to rearrange the facilities of the services that Contact with chemical products such as detergents,
attend. multi-purpose products, etc.
Contact with hot surfaces during service of
1.1Tasks performed customer service.
Contact with sharp-pointed elements in the assembly
Carry out the provisioning of necessary products from the tables.
to carry out the assembly of the dining tables. Hits from falls of objects such as trays,
Set up and prepare the work area according to the service cutlery, plates, etc.
to be delivered. Falls from different levels when reaching a product of
Carry out the cleaning and sanitization of the facilities, higher shelves.
equipment and elements of their work area.
Remove all those elements or materials used
that can be returned or deleted. 2.2 In the workplace
Change the tablecloths in the laundry.
Restock cupboards, warming drawers, clean and sanitize them. Work surface in poor condition, deterioration,
Prepare and set up trays or carts for service to subsidence, cracks, etc.
the room. Electrical contact.
Take the order to the room. Fire.
Lift, transport, and store various products. Falls on the same level.
Circulation paths and emergency exits obstructed.
1.2 Places of work

3
Restaurant diners.
Event rooms.
Bars.
Measures
Rooms. preventive
1.3Teams and tools 3.1 In the tasks
Tray. Strictly apply the Safe Work Procedures
Dish cart established by the company for the activities to be carried out.
Maintain an attentive attitude while moving through the

2 Risks
presents
hotel dependencies
Maintain order and cleanliness on the circulation routes.
Consult the Guide for Risk Factor Control
ergonomic factors associated with manual load handling. (See
[Link]
2.1In the tasks Establish a pause in the tasks.
Falls at the same level when moving and encountering objects While standing, periodically alternate support.
from one foot to the other.
that hinder smooth circulation.

Hotels and Restaurants

7 Technical data sheet for risk prevention Garzón

Use equipment or devices in perfect condition and Keep the phone numbers in an accessible place.
inform the supervision of its deterioration. emergency services and the hotel address.
Always maintain concentration on the work to be done. Maintain circulation pathways and emergency exits
Move the utensils in the carts designed for this. free of obstacles.
purpose.
Use a ladder with the safety system that
respond according to procedure.
Before using or applying a chemical product, read
carefully on the labels the instructions given
by the manufacturer and the safety data sheet.
If it is necessary to carry out transfers, it must be done to
perfectlylabeledcontainersandavoidingtheuse
of food or drink containers.
Wash your hands after handling products
chemicals.
Avoid eating or drinking liquids at your workplace.
Properly use all protective elements
personnel required for the activity to be carried out.

3.3 Personal protective equipment

3.2 In the workplace
Slip-resistant safety footwear.
Visually inspect the workplace before Gloves in the application of disinfectant cleaners
start the tasks and report any anomalies to and deodorizers.
supervisor.
Check that the shelves are well secured to the floor

4
and/or walls to prevent their overturning.
Maintain the tray shelves, table linens, dishes, etc.
outside of the corridors or circulation routes.
Locate the materials, objects, menu cards, etc., more
Annexes
heavy and used in low areas and with
better access. 4.1Health conditions
Get informed about the emergency plan and participate actively
in the drills of the same. The health conditions required for a position.
Know the location and handling of fire fighting equipment of work, are defined by the competent bodies
what is available in the hotel. in accordance with current legislation. For further
Know where the alarms and the exit are. for specific case information, please contact the
nearest emergency. Department of Occupational Medicine of the respective
Maintainorderandcleanlinessinthediningareas,keeping Mutual Security Agency of the [Link].C.
utensils, materials and objects in the places
predetermined.