Group IV- 3H2
A clean workstation free of debris and clutter is
critical to maintaining a safe work environment.
Housekeeping is a continual effort, but one where
the rewards are far greater than the effort. The
proper management of routine tasks should be
maintained at all times.
 Poor housekeeping affects all aspects of
safety and can result in both minor and
major incidents.


 Housekeeping is the responsibility of all employees.
Employees are responsible for their departments and any
other locations they do work for Supervisors are
responsible for overseeing employees and insuring that
proper housekeeping is maintained.
 We must take every precaution to prevent accidents.
Managers and employees must take responsibility for their
safety and for the safety of our customers. The key is
consistent use of safe work practices. Work areas should
be maintained so that they do not create a safety hazard
for anyone. All new employees will receive basic office
safety training during their initial orientation.

 If a problem exists at any point the employee
should contact a supervisor or complete a “Report
of Unsafe Conditions” form. Aspects of proper
housekeeping practices are outlined in all safety
programs and trainings. This is a summary of the
major housekeeping tasks that must be
maintained on a regular basis.

Emergency and Safety
 Executive housekeepers should institute safety-
training programs design to instruct housekeeping
employees in safe work practices. Specific instructions to
guard against hazards and dangers unique to their job
assignments should also be provided.
 Housekeeping departments of large lodging
establishments often form safety committees
consisting of three or four employees for the purpose of
preventing accidents from happening and investigating
accidents after they take place in the workplace.
Members of the safety committee regularly inspect all
areas in the department, such as the laundry room, and
employee areas, looking for possible and safety and fire
Problems that are usually
encountered in a hotel are as

1. Fire
2. Floods
3. Earthquake
4. Typhoons
Fires and Explosions
Small fires can easily be extinguished without evacuating
the building or calling the fire department. However,
even a small fire can quickly become a serious
problem. The first few minutes are critical to
preventing a larger emergency.

Classification of Fire:
1. Class A fires- ordinary combustible solids such as
paper, wood, rubber, and textiles.
2. Class B fires- petroleum hydrocarbons and volatile
flammable solvents.
3. Class C fires- electrical equipment.
4. Class D fires- combustible or reactive metals such as
sodium, potassium, or magnesium, metal hydrides, or

Causes of Fire

ØCarelessness (including smoking)

ØBurning rubbish / waste

ØPoor housekeeping

ØElectrical faults

ØMisuse of electrical installations

Fire Prevention
 Fires in lodging properties are quite common but so is
the fact that most hotels, motels and resorts with state
of the art equipment to suppress fires when they occur.
Executive housekeepers can help prevent fires by
fireproofing guestroom furnishing. Curtains, carpets,
pillows, blankets, and upholstery should be purchased
labeled as fire-retardant or flameproof, as cigarette
smoking in bed by guests is the typical cause of fires in
 Above all, employees must be trained not to panic in
case of fire but remain calm in all cases. Panic emotion
can cause people to feel disoriented, preventing them
from acting rationally.
If there is any doubt whether the fire can be
controlled locally by available personnel
or equipment, the following actions
should be taken:
1. Activate the emergency alarm system.
2. Confine the fire (close window, doors between
rooms, and fire doors) to prevent further spread of
the fire.
3. Assist injured personnel.
4. Evacuate the building; move to an assemble point
for accountability. (See the Emergency Response
Plan for your assembly area.)

Emergency Exit Plan
Flood Prevention
 By installing and maintaining floodgates at
all potential entry points into the hotel.
 Sandbags are on hand during typhoon
season in preparation for any continuous
downpour that may occur
Dangers associated with Earthquakes:
1. Partial building collapse such as collapsing walls,
falling ceiling plaster, dislodged light fixtures
and pictures.
2. Flying glass from shattered windows.
3. Overturned furniture such as cabinets, standing
lamps or bookcases.
4. Fires, broken gas lines and similar causes.
5. Fallen power lines.
6. Inappropriate actions resulting from panic.
Safety Rules during Earthquake:
 Remain Calm!

If your inside the hotel:
1. Stand in doorway.
2. Get under a table or desk.
3. Brace yourself in an inside corner away
from windows.
4. Move to an inner wall or corridor.
5. Watch for falling objects.

6. Stay away from tall shelves, cabinets and
other furniture that might slide or topple.
7. Stay away from windows, sliding glass
doors and mirrors.
8. Grab anything handy to shield your head
and face from falling debris and
splintering glass.
9. Do not be alarmed if the fire alarm or
sprinklers go off.
10. Do not rush outside...stay on the same
floor that you are on.

11. Do not use the elevators as the power
for elevators may go out and leave you
12. The greatest danger from falling debris
is just outside doorways and close to
outer walls.

If you are outside the hotel:
1. Move away from the building, garage
walls, power poles and lamp posts.
2. If possible, proceed cautiously to a safe
General Safety Rules after an
1. Remain calm. Do not panic.
2. Do not light matches, cigarettes or turn on
3. electrical switches.
4. Protect hands and feet in all areas near
5. broken glass or debris.
6. Keep head and feet protected (with blanket,
hat, pillow, etc).
7. Fill your bathtub and sink with water.
8. Wait for further instructions by the Hotel
Emergency Response team
Other Safety Tips for
Housekeeping Workers:
 Use gloves as often as possible in the workplace.
 Use goggles when decanting hazardous chemicals.
 Wipe all spills immediately, particularly on the floors.
 Walk; do not run!
 Report all hallway obstructions.
 Discard chipped or broken glassware safely.
 Use pan and brush to sweep up broken glass.
 Never touch electrical switches with wet hands.
 Do not use equipment that has frayed electrical cords.
 Store heavy material on lower shelves and lighter
material above.

 Keep stored material away from sprinkler heads and
light bulbs.
 Do not use chairs or boxes to reach for stored
 Keep loads close to body when lifting.
 Bend knees and keep a straight back when lifting
heavy objects.
 Never try to give heavy liquids to an unconscious
 Control bleeding by pressing on the wound with a
clean towel.
 Do not use bare hands to push or pull trash in
 Handled soiled linen with care to avoid contact with
 Always use gloves to handle blood spills or stains,
 Report any real or potential safety hazard to your

Employee Theft
 Estimates of employee theft in the workplace
are very high. It is believed that half of all
employees steal from their employers.
Housekeeping employees have ample
opportunities to steal and pilfer-they can steal
from guests, as they have master keys to access
the guests’ rooms; and they can pilfer company
property, particularly guest and cleaning
supplies, linens, and tools.
Minimizing Theft
 An effective way of controlling employee theft is by
implementing a parcel-pass system by which employees
leaving the property must show security officers a signed
authorization to remove any items from the premises. A
designated entrance/exit for employees that is controlled by
security can be very effective, deterring individuals from
exiting the premises through unmonitored doors.
 Properties that use keys rather than cards must establish an
effective way of limiting access to guestrooms, floor closets,
and storerooms by establishing a key-control system.
Keys must be accounted for at all times by logging them in
and out at the beginning and end of shits. To avoid
misplacement, master keys should be attached to a cord or
lanyard or placed in large metal rings.
Theft by guests and Intruders
 The proverbial filching of towels by guests is a common
today as it has ever been. In some cases, cash-only
guests take with them bathroom appliances, coffee
makers, blankets, pillows, clock/radios, telephones, TV
sets, and, in rare cases, the entire furniture of rooms by
parking a van behind the room sliding door/window.
 Guest theft can be minimized by the establishment’s not
admitting travelers who don’t own a credit card. In any
case, section housekeepers should be trained to report
immediately any missing item from rooms or when
observing a guest’s suitcases or trunks and the presence
of suspicious characters loitering in hallways should also
be reported.

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