Hospitality
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Key terms and concepts
| Chemical disposal | The removal of chemical containments or waste in compliance with environmental, safety and health laws, eg not down the drain or in unclean containers (which may result in a reaction with previous substances). |
| Chemical safety | To ensure chemical safety it is essential that manufacturers’ recommendations and organisational instructions are adhered to when handling chemicals. Failure to handle chemicals in the appropriate way may result in accident or illness. |
| Chemical storage | It is essential that chemicals are stored in appropriate areas and safely according to manufacturers’ recommendations and instructions. Where possible chemicals should be locked away and out of reach of children. |
| Cleaning chemicals and agents | Wet or dry substances that are used to reduce the harmful bacteria and remove dirt, grime and unpleasant odours. |
| Cleaning duties | To ensure all areas are completely clean, individuals may be made accountable for designated areas. These cleaning duties should, wherever possible, be carried out at a time that will not interrupt customers. |
| Cleaning equipment | Electrical and manual items or utensils that are used to aid with cleaning. |
| Dry areas | Areas that are rarely exposed to moisture. They can be either soft surfaces (eg carpet) or hard surfaces (eg floorboards). Typical dry areas in a hospitality environment include function rooms, storage areas and conference rooms. |
| Hazard | Anything that may harm equipment, property or individuals, including customers and employees. |
| Material Safety Data Sheets (MSDS) | These supply in-depth information about chemical substances, including directions for use, safe storage recommendations and first aid procedures. |
| Occupational Health and Safety | Legislation focussed on maintaining a safe environment for employers, employees and customers by prevent accidents, illnesses and injuries in the workplace. |
| Protective clothing | Attire that is worn by employees to prevent accidents, illnesses or injury when cleaning premises and equipment. |
| Safe work practices | Carrying out work duties in a manner that maintains safe standards and reduces the risk of accidents, illness or injury in the workplace. |
| Warning signs | Signs which give notice of potential hazards, eg a “Wet floor” sign may be placed in areas which have just been mopped. |
| Wet area | Areas exposed to moisture, eg kitchens, laundries, bar areas, bathrooms. |
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