All Industries - Home - Service HospitalityService Hospitality



Exposure Control Plan: Potential Exposures by Job DutyFor each job title or general job duty area, potential exposures are listed. Please note this is a starting point and not a complete list. Other exposures specific to your organization may apply. Use this information as a starting point when completing your hazard assessment for each area. All IndustriesPotential areas of increased risk:Areas where people gatherBreak roomsProduction linesMeeting roomsEating facilitiesShared tools & equipmentIndividual tools – such as a hammer, a stapler, a knife, etc. These are things where it is possible that everyone have their own. Shared tools – such as a lawnmower, an industrial mixer, a table saw, a shuttle van, etc. These are things where it is likely not possible for everyone to have their own.Jobs & Processes that require workers to be in close proximity to each other or to members of the public. (note: the best way to reduce risk here is to modify job processes so this is not required. However, sometimes that is not possible)High touch surfacesDoorknobsElevator buttonsDesk surfacesFaucetsLight switchesAreas open to the public – anytime you have visitors into your workplace (whether they are contractors, delivery persons, guests, clients, customers, etc.), you have less control over their actions then those of your workers. Design your controls to appropriately account for this. (e.g. if a coffee machine in the lobby is usually available for guest use but is now off limits, don’t just hang up a sign – remove the machine so it cannot be used, or even touched).HOspitality INdustry Front Desk / Front Office AreaThis includes the front office and reservations area.Additional risk: every department comes by the front desk, potential for lots of inter-workplace contactsExposure Risks:Direct contact with guestsShared workspaceShared tools and equipmentBell Service / Shuttle ServiceExposure Risks:Direct contact with guestsShared tools and equipmentIndirect – contact with guest’s luggage, etc.Delivery of room service (direct contact with guests)Specific for Shuttle ServiceClose contact & low ventilation (in vehicle) Maintenance & Engineering Exposure Risks:Shared workspace / equipment, etc. (i.e. if each person has to check the boiler, each person would be touching the same thing)Maintenance concerns occur throughout the hotel, so there is potential for exposure in any area they enter (e.g. guest room, lobby, restaurant)Interactions with external contractors – boiler maintenance or electrical Kitchen Staff (back of house)Exposure Risks:Direct contact through close working conditions with other workersShared tools and equipmentIf dishwashing, indirect contact with guest’s bodily fluids (saliva, droplets, etc.)Receiving / interactions with external shippers/delivery personsGarbage handlingFood & Beverage Service (front of house)Exposure Risks:Direct contact with guestsindirect contact with guest’s bodily fluids (saliva, droplets, etc.)Shared tools and equipment (POS, beverage dispensers, etc.)Indirect contact from clearing tables, cleaning menus, cleaning high touch servicesIf buffet service, must have workers serving food – this creates more potential contact between worker and customers. Guest Room Attendants / HousekeepingExposure Risks:Indirect contact with guest’s germs (saliva, droplets, etc.) Potential for exposure to other bodily fluids in guest roomsPoor ventilation in guest roomsUnknown exposures – guest rooms are not public areas. Guest room attendants do not know what occurred in the room prior to them cleaning it.Potential for shared tools and equipmentAdditional concerns if guest was self-isolating due to symptoms or unknown exposure.Handling soiled laundry – special controls required for potential COVID-19 cases from self-isolationSpecific for Laundry AttendantsIndirect contact with guest’s bodily fluidsHandling soiled laundry – special controls required for potential COVID-19 cases from self-isolationPool attendants Exposure Risks:Shared tools and equipment (water testing, logbooks, etc.)Indirect contact with guest’s bodily fluids (saliva, droplets, etc.) Potential for exposure to other bodily fluids as well If water slide attendant – close contact to slidersOffice (HR, accounting, etc.)Exposure Risks:Shared tools and equipment (photocopier, shredder, postage meter)Close working conditions with other workersPotential for contact to any/all other workers in the building (i.e. People from any department may come to HR – could be exposed via all other departments)Sales, Catering, MarketingExposure Risks:Similar hazards to office staff but do have the potential to interact directly with external customers. Potentially shared tools / equipment, although likely would have own workspace and conduct most of work electronicallyClose working conditions with other workersBanquetsExposure Risks:Shared tools and equipment (dollys, trays, etc.)Close working conditions with other workers – e.g. carry tables togetherVisit various areas of the hotel – kitchen, offices, etc. – multiple exposure opportunitiesIndirect contact with guest’s bodily fluids (saliva, droplets, etc.)SecurityExposure Risks:Potential for direct contact with guestsPotential for higher risk contact – i.e. guest refusing to wear a mask, guest yelling/shoutingRequired to be in all guest-areas of the hotel (i.e. wide range of exposure potential)If they are external contractors – additional contact concerns, exposures, not as munity ServicesDirect support Worker or youth care workerExposure Risks:Direct contact with clients / youthPotential for higher risk contact (may have to assist in putting on a mask, or may not be able to wear masks) Could come into contact with other bodily fluids (besides saliva/droplets)Working in close proximity Clients/youth not able to express their symptoms as clearly or may intentionally mis/under-reportWorking in someone’s home leads to lesser standards of sanitizing, more shared surfaces, etc. Visiting multiple homesCrisis Workers / InterventionsExposure Risks:Direct contact with public in various locations, including people’s homesPhysical contactCould be actions taken maliciously – spitting, yelling, etc. Worker at Drop-in CentreExposure Risks:Direct contact with publicHistory/exposures unknownKnowledge of symptoms depends on self-reporting, may be motivation to underreport or not report symptoms or exposures Shared surfaces with unknown number of peopleIf buffet service, must have workers serving food – this creates more potential contact between worker and customers. Accepted donations – contact exposure Office / Administrative WorkerExposure Risks:Potential for direct contact with clients, customers, the publicPotentially shared tools / equipment, although likely would have own workspace and conduct most of work electronically (still share office equipment such as photocopiers, fax machines, etc.)Close working conditions with other workersGoing to different locations to check in on staff, supervise, etc. Front Desk / Reception / Intake, etc. Exposure Risks:Direct contact with publicShared workspaceShared tools and equipmentWorkers, Managers, Supervisors in industrial settingExposure Risks:Direct contact with other workers and potentially clients/participantsShared tools and equipment (POS, beverage dispensers, etc.)Shared workspaceVentilation concernsFood Services Exposure Risks:Close working conditions with other workers (if in kitchen)Shared tools and equipmentIf dishwashing, indirect contact with other people’s bodily fluids (saliva, droplets, etc.)Direct contact with clients/participantsIf picking up after others - indirect contact with guest’s bodily fluids (saliva, droplets, etc.)Shared tools and equipment (beverage dispensers, etc.)Maintenance / CustodialExposure Risks:Shared workspace / equipment, etc. (i.e. if each person has to check the boiler, each person would be touching the same thing…)Can be maintenance concerns throughout building / organization – i.e. might have to enter someone’s workspace or a public spaceIndirect contact with other worker’s bodily fluids (saliva, droplets, etc.) Potential for exposure to other bodily fluids as well Ventilation concernsUnknown exposure if dealing with public areasPotential for shared tools and equipment Additional concerns if an exposure has been reported (e.g. if a confirmed COVID-19 case has been reported, additional cleaning / sanitizing is required) ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download