OCCUPATIONAL HEALTH AND SAFETY IN HOSPITALITY

OCCUPATIONAL HEALTH AND SAFETY IN HOSPITALITY Employee Induction Checklist March 2003

CONTENTS HOSPITALITY INDUSTRY OHS EMPLOYEE INDUCTION CHECKLIST... 2 INTRODUCTION... 2 WHAT IS THE OHS INDUCTION CHECKLIST?... 2 WHAT KEY TOPIC AREAS ARE INCLUDED IN THE CHECKLIST?... 2 HOW CAN THE CHECKLIST BE USED?... 2 WHO CAN USE THE CHECKLIST?... 3 WHAT SHOULD YOU DO TO PREPARE FOR TRAINING DELIVERY?... 3 WHAT SHOULD YOU DO TO FACILITATE LEARNING?... 3 WHAT SHOULD YOU DO TO ASSESS LEARNING?... 3 WHAT ARE SOME GENERAL TIPS FOR SUCCESSFUL TRAINING?... 3 HOSPITALITY INDUSTRY OHS EMPLOYEE INDUCTION CHECKLIST... 4 OHS LEGAL RESPONSIBILITIES, KEY PLAYERS & PENALTIES... 4 OHS CONSULTATION AND INFORMATION... 5 RISK MANAGEMENT & REPORTING... 6 HOSPITALITY INDUSTRY HAZARDS... 7 EMERGENCIES IN THE HOSPITALITY INDUSTRY... 8 WORKPLACE INJURY MANAGEMENT AND COMPENSATION... 9 SUGGESTED RESOURCES... 1 LEGISLATION... 1 RELEVANT PUBLICATIONS... 1 USEFUL INTERNET SITES AND CONTACTS... 2

SECTION 1 HOSPITALITY INDUSTRY OHS EMPLOYEE INDUCTION CHECKLIST INTRODUCTION The hospitality industry comprises accommodation, hotels, clubs, cafes and restaurants. It employs over 143,900 people in more than 10,000 businesses across NSW. It is a dynamic, customer-focused industry in which there is a diverse range of jobs and work activities. This diversity requires flexible and relevant solutions to workplace health and safety training. Workplace health and safety training is required by the NSW Occupational Health and Safety (OHS) Act 2000. Section 8(1)(d) states that employers must provide all necessary training, instruction, information and supervision to ensure the health and safety of their employees. OHS induction training is just one way in which employers can provide health and safety information to new employees at all levels within the organisation. It introduces employees to the basic principles of workplace health and safety in order to assist in the prevention of injury and illness at work. WHAT IS THE OHS INDUCTION CHECKLIST? The OHS Employee Induction Checklist is a tool that can be adapted and used in a number of ways to suit your organisational needs. It outlines a number of key workplace health and safety induction topics that are relevant across the hospitality industry. The checklist provides an OHS induction framework within which the organisation can customise training to suit their specific needs and target groups. It encourages the employer, supervisor or trainer to develop training content and delivery strategies within the organisational context that are consistent with industry standards. It was developed by WorkCover NSW OHS Education Unit and Hospitality Industry Safety Alliance. It provides guidance material for employers to ensure that new employees are aware of the basic principles of workplace health and safety, workplace injury management and compensation. WHAT KEY TOPIC AREAS ARE INCLUDED IN THE CHECKLIST? OHS Legal Responsibilities, Key Players and Penalties OHS Consultation and Information Risk Management and Reporting Common Hospitality Industry Hazards Emergencies in the Hospitality Industry Workplace Injury Management and Compensation HOW CAN THE CHECKLIST BE USED? To provide guidance regarding key training topics and minimum levels of OHS skills and knowledge To establish a structured framework for planning and presenting on-the-job training To support the development of comprehensive organisational health and safety training courses To assist in the development of an employee s competency achievement or progress record

WHO CAN USE THE CHECKLIST? The checklist can be used by anyone who is involved in the recruitment, training, development and supervision of new employees. This includes managers, supervisors, workplace trainers and mentors. New employees may also find this checklist useful in identifying OHS skills and knowledge they may need in the workplace. WHAT SHOULD YOU DO TO PREPARE FOR TRAINING DELIVERY? Familiarise yourself with the OHS Employee Induction Checklist Research relevant information to ensure accuracy and currency Develop or gather relevant industry and workplace examples, written materials and practical exercises prior to training delivery Organise appropriate resources and a suitable training environment Establish a training schedule that suits you and your employee s workload, priorities and training needs Determine course duration that is appropriate to the content you need to cover and your chosen delivery methods Clarify your role and what is expected of your new employee Use the checklist as a guide only you should make changes to suit the organisational context and employee learning needs WHAT SHOULD YOU DO TO FACILITATE LEARNING? Provide feedback and ensure 2-way communication between you and your employee Ask questions, plan exercises, work activities and discussion to make the learning active and participative Recognise and reward progress to encourage and reinforce learning Use training methods and aids that cater for different learning preferences Use meaningful material and examples that are relevant and appropriate to the employee Allocate time for summarising, revision, review and practice Consider that things learnt first and last are usually better remembered and recalled Be flexible in your delivery methods and timing Consider individual learning needs WHAT SHOULD YOU DO TO ASSESS LEARNING? Ensure assessments are fair and equitable Ensure assessment decisions are valid and consistent Be flexible and consider individual needs Conduct assessment when the employee feels they are ready Use a variety of assessment methods Assess on a number of occasions and in a variety of contexts Provide feedback Provide opportunities for reassessment and review Ensure confidentiality of outcomes Keep assessment records WHAT ARE SOME GENERAL TIPS FOR SUCCESSFUL TRAINING? Be well prepared Be confident in your own skills/knowledge Be positive, supportive and patient Provide feedback and encouragement Allow opportunity for open discussion Use questioning to check understanding Keep appropriate training records

SECTION 2 HOSPITALITY INDUSTRY OHS EMPLOYEE INDUCTION CHECKLIST OHS LEGAL RESPONSIBILITIES, KEY PLAYERS & PENALTIES What should your new employee know about? 1. Key objectives of the OHS Act 2000 2. Responsibilities of employers, employees, supervisors and management 3. Responsibilities of designers, manufacturers and suppliers 4. The role of WorkCover NSW 5. OHS penalties (provisional improvement notices, prohibition notices, on the spot fines and prosecution) that may be applied by WorkCover and/or penalties that may be applied specific to the organisation 6. OHS Regulations, Codes of Practice or Standards that relate to the employee s job or the workplace What resources are available? NSW OHS Act 2000 NSW OHS Regulations 2001 WorkCover NSW, Worksafe Australia, your unions and industry associations may have relevant information and useful publications Your organisation s policy/procedures regarding corrective action/counselling and discipline What planning and preparation is required? Obtain a copy of the NSW OHS Act and other relevant information for training preparation. Make use of internal and external sources of information to ensure a range of resources is available. Access and use supporting resources to help you understand the issues and provide reference material for your employees to use on the job. Prepare workplace examples and explanations to make the training relevant and meaningful. This will help to clarify the legislation and put it in context. Highlight the educative and enforcement role of WorkCover NSW to inform employees about how WorkCover can help. Explain corrective actions that may be applied by the organisation when OHS legislation, policies and procedures are not complied with. Provide a written copy of this information for employee future reference. Encourage questions and discussion to ensure that your employee understands and can apply OHS legislation to their workplace and job. Active participation in training will encourage employee learning and retention of information. 4

OHS CONSULTATION AND INFORMATION What should your new employee know about? How the organisation consults about OHS and the employee s role in this process Functions and powers of the workplace OHS Committee (if established at the workplace) Who to contact about OHS matters within the organisation, how to contact them and what they can do to help Organisational OHS policy and programs Different types of OHS information and training available in the workplace (including relevant safety signs, labels, Material Safety Data Sheets (MSDS) and other workplace OHS information and training opportunities) What planning and preparation is required? What resources are available? NSW OHS Act 2000 (Division 2 & 3) NSW OHS Regulations 2001 (Chapter 3, 4, 5 & 6) Your organisation s consultation mechanisms eg. team meetings, health and safety working groups/teams Your organisation s OHS policy and programs Your organisation s training/staff development program WorkCover NSW, Worksafe Australia, your unions and industry associations may have relevant information and useful publications AS 1319:1994 Safety Signs for the Occupational Environment Obtain copies of relevant legislation and your organisation s consultation processes and procedures. Know your organisation s consultation mechanism/s. The information you provide will be determined by consultation that occurs in your workplace and whether or not you have an OHS Committee. If you have a formally constituted workplace OHS Committee, provide general legislative information as well as workplace details. Provide information including who is on the committee, how to contact them, how to raise OHS issues with the committee, where the minutes are found and how the committee is established and operated. Give copies of supporting documentation or forms to your employee for future reference. Provide key information in written or visual format to assist retention of information. Use real workplace safety signs, labels and MSDSs when explaining their meaning and how to use them. Provide contact details of the OHS officer/section ands training/staff development section, if applicable. 5

RISK MANAGEMENT & REPORTING What should your new employee know about? 1. Common types of hazards and major causes of injury/illness relevant to the employee s job, workplace and/or industry 2. Principles of risk management (how to identify hazards, assess and control the risk, using the hierarchy of control, including personal protective equipment) 3. Safe systems of work relevant to the employee s job/tasks and workplace (eg. work methods, processes, practices, procedures) 4. How to notify and correct hazards, where applicable 5. Why incidents should be reported and the organisation s Incident Reporting Process 6. Details about First Aid in the workplace (including who to contact, where the first aid kit/room is located, ensuring the injury register is filled in) What resources are available? Regulations, Approved Industry Codes of Practice, Australian Standards relevant to identified hazards Your organisation s policy/programs and safe work method documentation Your organisation s workers compensation, incident reports, and other relevant statistics, including industry data Your organisation s hazard notification and incident reporting processes and procedures NSW OHS Act 2000 (Section 7, 20) NSW OHS Regulations 2001 (Chapter 2,12) AS 1885.1:1990 Workplace Injury and Disease Recording Standard WorkCover NSW, Worksafe Australia, your unions and industry associations may have relevant information and useful publications What planning and preparation is required? Research the hazards (chemical, physical, biological, mechanical/electrical and psychological) and major causes of injury/illness in your workplace. Refer to your organisation s policy/programs for additional information about hazards or identified OHS issues. Obtain Approved Industry Codes of Practice for practical guidance, where appropriate. Ensure information is current and correct. Provide examples that are relevant to the employee. Use appropriate workplace language and minimise jargon. Research, explain and demonstrate safe systems of work. Ensure your training is consistent with the organisation s safe work methods and documentation. Provide supporting written information including copies of relevant safe work method statements, job safety analyses, standard procedures and processes, checklists, manuals or other documents as necessary, to assist retention of information. Supply relevant job information such as flow charts, illustrations, manuals and forms to your employee for future reference. Provide an up-to-date list of First Aid locations, map and contact details. Reinforce importance of hazard notification and incident reporting in the context of OHS employer and employee legislative obligations (Section 86,87 of the OH&S Act 2000 and Chapter 12 of the OH&S Regulation 2001). 6

HOSPITALITY INDUSTRY HAZARDS What should your new employee know about? 1. Manual Handling 2. Slips, trips and falls 3. Ergonomics 4. Use of screen based equipment 5. Noise 6. Hazardous substances and airborne contaminants 7. HIV/other infectious diseases 8. Violence and aggression 9. Drugs and alcohol 10. Security 11. Shiftwork 12. Stress/fatigue 13. Occupational hygiene, sanitation etc 14. Housekeeping/waste disposal 15. Pest control 16. Physical hazards, eg. heat, cold, sharp objects 17.Consider various service areas such as kitchen, reception, bar and bottle-shop work, restaurant work, gaming, housekeeping, grounds keeping, transport, cashiers etc What resources are available? WorkCover NSW, Worksafe Australia, your unions and industry associations may have relevant information and useful publications Other government departments, statutory authorities and nongovernment organisations including Environmental Protection Authority; NSW Health; NSW Cancer Council may be able to assist Your organisation s programs, safe work method statements, job safety analyses, standard procedures and processes, hazard profiles, risk assessment tables, checklists, manuals and other relevant documents NSW OHS Regulations 2001 (Chapter 4, 5,6,7,8) What planning and preparation is required? Provide a brief overview to raise awareness of relevant hazards as determined by the employee s job, nature of the tasks being undertaken and the workplace. Explain the nature of the hazard, risk factors and suggested control measures. Undertake and develop hazard profiles or risk assessment tables relevant to the hazard/s. Make arrangements for, or provide more detailed training about particular hazards and work activities, if required. Provide key information in written or visual format to assist retention of information. 7

EMERGENCIES IN THE HOSPITALITY INDUSTRY What should your new employee know about? 1. Types of emergencies that can occur and what the employee should do 2. Organisational evacuation procedures 3. Responsibilities and role of key people in the workplace (including supervisors and fire wardens), and how they can be identified 4. Employee s responsibility to people other than employees in the event of an emergency, (including visitors, customers, members of the public) 5. Type and location of emergency equipment and what the employee should do What resources are available? Your organisation s emergency procedures Emergency management consultants (if applicable) WorkCover NSW, Worksafe Australia, your unions and industry associations may have relevant information and useful publications Other government departments, statutory authorities and nongovernment organisations including NSW Fire Brigade What planning and preparation is required? Research your workplace requirements and ensure that emergency contact details, plans and maps are up-to-date and correct. Explain and provide a copy of the evacuation plan and maps (including exits and assembly areas). Conduct and involve all employees in emergency drills or rehearsals. Make arrangements for, or provide more detailed training about the use of emergency equipment (eg. fire extinguishers), if required. 8

WORKPLACE INJURY MANAGEMENT AND COMPENSATION What should your new employee know about? 1. What is workplace injury management and workers compensation 2. Legal obligations and entitlements of key players, including the employer, insurer and employee 3. What to do if you need to make a workers compensation claim (including organisation processes and procedures, who to contact, other requirements) What resources are available? Workers Compensation Act 1987 & Workplace Injury Management and Workers Compensation Act 1998 WorkCover NSW, Worksafe Australia, your unions and industry associations may have relevant information and useful publications Your Human Resources section Your organisation s workers compensation policy, processes and procedures Your organisation s insurer What planning and preparation is required? This is intended to be an overview to raise awareness of workplace injury management and workers compensation. Be familiar with the basic legislative requirements and explain them to your employee in plain English. Know your workplace requirements and processes and explain them to your employee in plain English. Provide copies of relevant forms and written processes to your employee for future reference. Provide up-to-date and correct organisation contact lists and processes. 9

SECTION 3 Hospitality Industry OHS Employee Induction Checklist SUGGESTED RESOURCES LEGISLATION NSW OHS Act 2000 OHS Regulation 2001 Workers Compensation Act 1987 Workplace Injury Management and Workers Compensation Act 1998 Dangerous Goods Act 1975 RELEVANT PUBLICATIONS Armed holdups and cash handling, WorkCover NSW, publication code no.: 069 (only available on the WorkCover Internet) AS/NZS 4804:1997 OHS Management Systems-General Guidelines on Principles, Systems and Supporting Techniques AS/NZS 4360 :1999 Risk Management AS 1319: 1994 - Safety Signs for the Occupational Environment AS 1885.1: 1990 - Workplace Injury and Disease Recording Standard Backpak, a practical guide to help you comply with the manual handing law, WorkCover NSW, publication code no.: 112 Cashiers: health and safety at work, WorkCover NSW, publication code no.: 746 Code of practice for the control of workplace hazardous substances, WorkCover NSW, publication code no.: 153 Code of practice: HIV and other blood-borne pathogens in the workplace, WorkCover NSW, publication code no.: 018 Code of practice: Noise management and protection of hearing at work, WorkCover NSW, publication code no.: 150 Due Diligence at Work, WorkCover NSW, publication code no.: 126 Drugs, alcohol and the workplace, WorkCover NSW, publication code no.: 114 Employment handbook, NSW Department of Industrial Relations, WorkCover publication code no.: 1025 Guidance note on passive smoking in the workplace, Worksafe Australia, publication code no.: 9026 Guidance note on preventing slips, trips and falls, WorkCover NSW, publication code no.: 743 Guide to workplace committees, WorkCover NSW, publication code no.: 107 Hazpak! Making your workplace safer, WorkCover NSW, publication code no.: 228 Health and safety at work- greens, gardens and grounds, WorkCover NSW, publication code no.: 119 Health and safety at work: kitchens, WorkCover NSW, publication code no.: 127 Health and safety for cleaners: selecting the right mopping equipment, WorkCover NSW, publication code no.: 751 Hierarchy of hazard control, WorkCover NSW, publication code no.: 205 Hospitality industry: making the workplace safe, WorkCover NSW, publication code no.: 128 How to get workplace health and safety information, WorkCover NSW, publication code no.: 101 Human immunodeficiency virus and hepatitis B in the workplace; national consensus statement and national code of practice, Worksafe Australia Learn or burn: what is fire really like? A-V Creative Services, WorkCover publication code no.: 1017 Methylated spirits causes kitchen fire risk, WorkCover Safety Alerts (only available on the WorkCover Internet) National policy statement on smoking and the workplace, Worksafe Australia, publication code no.: 9029 National standard and code of practice for manual handling, Worksafe Australia 1

Noise Regulation: hospitality and entertainment industry, WorkCover NSW, publication code no.: 125 Passive smoking in the workplace, WorkCover NSW, publication code no.: 353 Restaurants, hotels and clubs employment injuries, workers compensation statistics NSW 1994/95, WorkCover NSW, publication code no.: 527 Shiftwork: how to manage shiftwork, WorkCover NSW, publication code no.: 224 Six steps to OHS, WorkCover NSW, publication code no.: 217 Skin cancer and outdoor workers, a guide for employers, WorkCover NSW, publication code no.: 116 Skin cancer and outdoor workers, a guide for workers WorkCover NSW, publication code no.: 117 Slips, trips and falls: a video for the retail industry, Retail Traders Association of NSW (02) 9290 3766 Stress, the workplace and the individual, WorkCover NSW, publication code no.:113 Worksite OHS assessment package, WorkCover NSW, publication code no.:071 The recently developed OHS Resource Package for Supervisors in the Hospitality Industry provides a range of information that may be useful to support the use of this checklist. The resource package is available by accessing the WorkCover Internet site or by contacting the following organisations: USEFUL SITES AND CONTACTS: WorkCover NSW http//www.workcover.nsw.gov.au WorkSafe Australia http//www.worksafe.gov.au NSW Department of Industrial Relations http//www.dir.nsw.gov.au Environment Protection Authority http/www.epa.nsw.gov.au NSW Health Department http//www.health.nsw.gov.au NSW Cancer Council. Free call: 1800 422 760 NSW Fire Brigade. http//www.nswfb.nsw.gov.au 2