SAFETY

PROGRAM
HOTEL INDUSTRY

(with 1-50 personnel)

As requirements for completion of Basic Occupational

Safety and Health Course (BOSHC)

Prepared by:
Joel L. Marquez

I.

Specific Objectives
A. Establishment of Safety and Health Committee
B. Provision of Safety Program for Hotel Workers and Guests

II.

Program Steps
A.
B.
C.
D.
E.
F.

III.

Establishment of Safety and Health Committee

Identification of Hazards on different hotel areas
Introduction of Safety Programs
Calendar of Activities
Monitoring
Incident Reporting

Specific Standards
A. Meeting with management, safety officer, first aider and
personnel from each department. (December 2016)
B. Organization of Safety and Health Committee (December 2016)
Chairman Resident Manager (RM)
Members
Safety Officer Joel L. Marquez
First Aider Ruben Pajarillo
(1 each department)
Jeff Narciso Customer Service (Cashier)
Yves Espanola Housekeeping (Sanitation Specialist)
Mark Tabora F&B Department (Cook)
Lito Jerusaneb- Repairs and maintenance (LMM)

C. Introduction of Safety Programs

a) Inspection of facilities, equipments and working area on
each department
b) Identify hazards and risks on each department
c) Introduce Controls
d) Provision of Control Forms
HOTEL BRANCH:
DATE:
DEPARTMENT
CUSTOMERS SERVICE
PEOPLE
WORKING AREA
EQUIPMENTS AND TOOLS
HOUSEKEEPING
PEOPLE
WORKING AREA
EQUIPMENTS AND TOOLS
EQUIPMENTS
PEOPLE
WORKING AREA
EQUIPMENTS AND TOOLS
F&B
PEOPLE
WORKING AREA
EQUIPMENTS AND TOOLS

HAZARD

RISK

CONTROLS

D. Schedule of Inspections, SHC monthly Meetings and Submission

of Quarterly Reports on DOLE
CALENDAR OF
ACTIVITIES
DATE

JAN

1
2

FEB
CS
INSP

MAR
CS
INSP

APR

MAY

JULY

AUG

SEPT

NOV

DEC
CS INSP

CS
INSP

CS
INSP
CS
INSP

OCT

CS INSP
CS
INSP
CS
INSP

4
5
6

CS INSP
CS
INSP

7
8
9
10

H INSP

H INSP

H INSP

H INSP

H INSP
H INSP

H INSP
H INSP

11

H INSP

12
13

H INSP

14

H INSP

15
16

E INSP

E INSP

E INSP

E INSP

E INSP

17

E INSP

E INSP
E INSP

18

E INSP

19
20
21

E INSP
E INSP
F&B
INSP

22
23

F&B
INSP

F&B INSP

F&B
INSP

F&B
INSP
SHC
MEET

24

SHC
MEET

F&B
INSP

F&B
INSP
F&B
INSP
F&B
INSP

25
26
27
28

SHC MEET
SHC
MEET
DOLE

SHC
MEET
SHC
MEET

SHC
MEET

LEGE
ND

H INSP
EQ INSP
F&B INS
SHC
MEET
DOLE

CUSTOMER SERVICE INSPECTION

HOUSEKEEPING
INSPECTION
EQUIPMENTS
INSPECTION
F&B INSPECTION
SAFETY AND HEALTH COMMITTEE MONTHLY
MEETING
SUBMISSION OF QUARTERL YREPORTS ON
DOLE

E. Monitoring and Checking

Application of JOB HAZARD ANALYSIS
F. Incident Reporting

DOLE

SHC
MEET
SHC
MEET

SHC
MEET

31

CS INSP

F&B
INSP

F&B
INSP

29
30

SHC
MEET

DOLE

All incidents or near misses and other untoward events are reported
immediately to the Safety and Health committee chairman and safety
officer within 24 hours of the incident.
A monthly summary of all reported incidents will be presented on
monthly SHC Meetings to assess effectiveness of Controls applied to
all departments of hotel.
All staff is encouraged to conduct risk assessment and reporting of
Unsafe Act/ Unsafe Condition.
Investigation will be conducted to all reported accidents and incidents
to look for the root cause and not to let occurrence of accidents and
incidents.
Review on the program will be done annually to check its
effectiveness and revisions in such a way the following be addressed
properly:
Hazards with High severity rating
Unsafe Conditions
New procedure and controls
Changes on organization

G. Target implementation effective January 2017