Class 10 Elective Travel Tourism and Hospitality Chapter 6 Safety at Workplace Question answer to each chapter is provided in the list so that you can easily browse throughout different chapters SEBA Class 10 Elective Travel Tourism and Hospitality Chapter 6 Safety at Workplace Notes PDF and select need one.
Class 10 Elective Travel Tourism and Hospitality Chapter 6 Safety at Workplace
Also, you can read the SCERT book online in these sections Solutions by Expert Teachers as per SCERT (CBSE) Book guidelines. These solutions are part of SCERT All Subject Solutions. Here we have given Assam Board Class 10 Elective Travel Tourism and Hospitality Chapter 6 Safety at Workplace Solutions for All Subject, You can practice these here.
Safety at Workplace
Chapter – 6
Check Your Progress.
A. Fill in the blanks.
1. Sharp objects pose a risk of injury due to their ability to puncture or cut the _____________.
Ans: Skin.
2. ____________ in storage areas must be kept clear and passable.
Ans: Aisles.
3. The hotel staff must know the potential _____________ before moving, handling and storing material.
Ans: Hazards.
4. _____________ area is a place where materials are kept.
Ans: Storage.
5. SOPs help in maintaining ___________ and ____________ of service and standards in the hotel.
Ans: Consistency, quality.
6. Every hotel professional’s ultimate goal is _____________ accidents.
Ans: Preventing.
7. Inspection ____________ can draw attention to possible hazards.
Ans: Checklists.
8. ______________ inspections help in preventing injuries and illnesses.
Ans: Regular.
9. Safety ______________ teams bring a fresh view to an old familiar scene and usually catch details overlooked by people too close to the scene.
Ans: Audit.
B. Subjective Questions:
1. Explain the evacuation procedure of the Front Office and Housekeeping Department at the time of an emergency.
Ans: The evacuation procedure of the Front Office and Housekeeping Department at the time of an emergency when the hotel management team after informing the police should immediately initiate evacuation process of the employees and guests. Only under emergency an evacuation of the building may be ordered. In some minor cases shutting off of gas, electricity or water may be instructed.
2. Write short notes on:
(a) Knowledge of storage area.
Ans: Storage area is a place where different material is kept. All the operations of handling and storing materials that involve carrying bags, lifting manually and stacking the material used in different departments are carried out in the storage area. Safety and precaution must be taken in such areas to avoid injuries. If the material is not handled and stored in a structured manner, it can result in not only a hazard to the staff but also financial losses to the organisation.
Applying general principles of proper work practices which can aid in reducing the workplace accidents, training and education, is necessary. The hotel staff should understand the practices of storing material in a proper way so that it can minimise danger. The hotel staff must know the potential hazards before moving, handling, and storing material. While working in the guestroom, the room attendant should be aware of the work procedure so that it can help him to minimise the accidents. They should refer to the checklist to inspect the stored material in a proper way.
(b) Material handling.
Ans: The F&B attendant may be required to move the furniture, equipment, and various tools to complete a task. If it is necessary to handle material manually after a hazard assessment has been done, the employee should be coached about how to prevent a strain or sprain injury. Employees should be advised to lift only as much weight as they comfortably can. If an object is heavy, they should seek assistance. If lifting, pushing, pulling and carrying objects is not absolutely necessary, don’t do it.
(c) Importance of labelling and warning signs for chemical storage.
Ans: Proper labelling of chemicals is one way of informing people who work in laboratories of potential hazards that exist, preventing the generation of unknowns, and facilitating emergency responses such as cleaning up spills and obtaining the proper medical treatment.
(d) Team lifting techniques.
Ans: Team lifting is a technique that must be used whenever handling or transferring anything that is too large for one person. Team lifting is required with large objects because working together will make the job easier, faster, and less dangerous.
(e) Handling furniture.
Ans: In addition to choosing furniture wisely, it is also important to handle it carefully. Safe handling and moving or shifting of furniture can be done if one has basic knowledge of the material and design of the piece.
Keep in mind the following points while handling and moving furniture:
(i) Before picking up a piece of furniture, find out how it has been assembled and if any of its parts are removable or detachable.
(ii) Make sure at which point the furniture is strongest, which is generally along a major horizontal element and try to carry it from this point.
(iii) Examine the room and route through which the furniture is to be moved to know where different furniture and decorative items are placed.
(iv) Identify the points and areas of potential hurdle e.g. light fixtures hanging low or protruding from the wall since these may get damaged or cause damage.
(v) Glass table tops can get easily damaged if bumped. Hence, it is necessary to clear the way by moving or removing such fragile or obstructive items.
(vi) Move aside the delicate furniture and protect with soft padding or wrap it in a blanket pad. Padding is especially important if an item is to be moved into storage in order to provide extra protection against bumping and scratching.
(f) Handling electrical tools.
Ans: Electricity has become an essential part of our everyday life. It is used to power research, office, heating and cooling equipment. Electricity can be dangerous and cause shock, burns, fire or explosion. Accidents involving electricity may cause minor injury or may result in serious disabling injuries or even death. As such, electricity must be considered as a serious workplace hazard.
(g) Benefit of floor mats.
Ans: A floor matting system can reduce the risk of potentially deadly or injurious slips, trips and falls. Matting can also provide drainage and dry work surfaces in wet work environments, such as facilities with frequent oil spills or overspray.
(h) Handling sharp tools.
Ans: Sharp objects have sharp points or protruding or cutting edges, capable of cutting or piercing the skin and are called tools. Examples of sharp tools include needles, scalpel blades, broken glass, knives, scissors, razor blades or other similar objects. Sharp tools pose a risk of injury due to their ability to puncture or cut the skin. Additionally, some sharps may be contaminated with human blood or body fluids, microorganisms (genetically manipulated or otherwise), chemicals or radioactive material. rom becoming a source of trips and falls:
(i) Place mats that are big enough for people to adequately wipe contaminants off their shoes. The length of mats should be the longer in snowy or rainy weather (about 10–12 walking steps) and can be the short (6–8 steps) in dry weather.
(ii) Select mats with beveled edges and non-slip backing.
(iii) Do not overlap mats.
(iv) Don’t leave gaps between mats.
(v) Avoid rolled up edges.
(vi) Inspect mats for wear and replace them when needed.
3. Describe the safety measures for workplace inspection.
Ans: The safety measures for workplace inspection.
(i) Prepare and Communicate.
(ii) Conduct the Inspection.
(iii) Record and Report Hazards.
4. List and explain the importance of safety standards with an example.
Ans: Safety Standards in hotels are designed by the hotels themselves to help them identify, prepare for, minimise and respond to fire, health, safety and security risks that could adversely impact the stakeholders. The safety standards are also laid down for various organisations including hotels by the local regulatory bodies. The more stringent standards out of the two are expected to be applicable and implemented strictly.
| Standard Type | Examples of Set Standards |
| Crisis and incidents | 1. All hotels shall endeavour to reduce the impact of crisis or incidents on employees, guests, visitors and other stakeholders through the identification of likely risks, the creation of plans and procedures for dealing with them and their periodic testing and review. 2. All hotels must develop and test a general Crisis Management Plan, which must be updated when necessary. It must include the contact details and responsibilities of both— Crisis Management Team and one or more Emergency Services. 3. Each hotel must form one or more Response Teams, which is trained and equipped to respond to any crisis in least time. Each hotel must also develop and pre-test specific response plans designed to address a range of foreseeable crisis and incidents. 4. Employees (including contract and temporary) must be instructed and drilled in their relevant duties as described in the Crisis Management Plan. 5. A minimum of one employee on each shift must be trained in first-aid. |
| Evacuation drills | 1. All hotels must develop and test a fire emergency and evacuation plan. All employees must receive training at least once every six months in the emergency and evacuation plan, the use of fire safety equipment and fire prevention except for night staff, ‘living in’ staff and newly engaged staff, who may be required to be trained more frequently as required by the local code. 2. Written records of such training must be maintained and be available on request. 3. Evacuation drills must be held at least once every six months. Annually, one of the drills must involve the use of fire alarm and detection system. Guests must be notified of the drill in advance. 4. Evacuation procedures must be identified and developed for disabled guests |
| Fire safety | All hotels should endeavour to reduce the risk of fire for the sake of employees, guests, visitors and other stakeholders by conducting Fire Risk Assessment, development of fire safety procedures and periodic review of those procedures. |
5. How will you ensure zero accidents at the workplace?
Ans: All machinery and equipment should be regularly inspected and maintained to minimise the risk of malfunctioning or causing an accident. The risk of equipment failure adds to the risk of injury, so ensuring that everything is always in prime working condition is paramount to employee safety.
Check Your Progress:
A. Fill in the blanks.
1. ______________ must always take care of their own health and safety in the housekeeping department.
Ans: Housekeeping staff.
2. _____________ should not be included in the first-aid kit.
Ans: Medications not prescribed to the individual.
3. The ______________ can be used to ascertain which type of first-aid kit is necessary at the workplace.
Ans: Risk assessment.
4. While cleaning the guest room or bathroom, the_________ should wear non-slip footwear.
Ans: Housekeeper.
5. Employers should ensure that employees are aware of and understand the meaning of _____________.
Ans: Safety signs and symbols.
B. Subjective Questions:
1. Write a short note on first-aid.
Ans: The first-aid standards give recommendations on the container holding the components. The container should be big enough to hold the relevant contents and close securely. It should be clean, dustproof and provide protection for the contents inside.
First-aid kit contains.
A leaflet on general first-aid.
(i) Disposable glove.
(ii) Medium and large sterile dressings.
(iii) Assorted plasters.
(iv) Triangular bandage.
(v) Safety pins.
(vi) Sterile eye pads.
2. Which points should be considered while handling PPE?
Ans: PPE is designed to provide protection from serious injuries or illnesses resulting from contact with chemical, radiological, physical, electrical, mechanical, or other hazards. No single combination of protective equipment and clothing is capable of protecting against all hazards affecting the respiratory system, skin, eyes, face, hands, feet, head body and hearing. Thus, a PPE should be used in conjunction with other protective methods, including hazard control procedures and equipment.
azard control procedures and equipment.
To ensure the best possible protection for employees at the workplace, the cooperative efforts of both employers and employees help in establishing and maintaining a safe and healthy work environment. Providing the staff proper restaurant equipment and supplies is vital for ensuring their well-being and safety. More specifically, restaurants, hotels and every other place of business requires PPEs to reduce the risk of injury and keep workers as much protected as possible from potential hazards.
3. Write the types of safety signs and their meaning.
Ans: These 4 important safety signs can be broken into categories:
(i) Prohibition.
(ii) Warning.
(iii) Mandatory.
(iv) Emergency.
Session 1.
Check Your Progress.
Fill in the blanks.
1. In a hotel, guestroom attendants are primary __________ of a housekeeping department.
Ans: Members.
2. Providing a safe and _________ working environment contributes to the well-being, morale and productivity of the employees.
Ans: Healthy.
3. Safe work procedures should be _________ communicated to the whole staff.
Ans: Clearly.
4. ___________ of the hazard evaluation process is important.
Ans: Documentation.
5. Cuts may occur from the use of ____________ and machinery in kitchens, laundries and engineering workshops.
Ans: Sharp tools.
Subjective Questions:
1. Describe the various important points which minimise hazards at a workplace.
Ans: The various important points which minimise hazards at a workplace are:
(i) Conduct Regular Risk Assessments:
(a) Identify potential hazards in the workplace through regular inspections.
(b) Evaluate the risks associated with each hazard.
(c) Implement measures to eliminate or control these risks.
(ii) Implement Safe Work Procedures:
(a) Develop and document safe work procedures for all tasks.
(b) Ensure these procedures are easily accessible to all employees.
(c) Regularly review and update procedures to reflect any changes in the workplace or regulations.
(iii) Provide Comprehensive Training:
(a) Conduct regular training sessions on workplace safety and emergency procedures.
(b) Include specific training on how to handle hazardous materials, use machinery safely, and respond to accidents.
(c) Ensure new employees receive thorough safety training as part of their induction.
2. Write the safety work procedure required at a workplace.
Ans: Safe work procedures are directions on how work is to be carried out safely and are required for all hazardous tasks performed at your workplace. They identify hazards and clarify what must be done to eliminate or minimise risks. For example, you may need to develop procedures for handling cash or disposing of hot oil.
3. What are the points adopted for ensuring safety at a workplace?
Ans: The points adopted for ensuring safety at a workplace are:
(i) Compliance with Regulations:
(a) Adherence to OSHA Standards: Follow Occupational Safety and Health Administration (OSHA) guidelines and other relevant local, state, and federal regulations.
(b) Regular Audits and Inspections: Conduct regular safety audits and inspections to identify and rectify potential hazards.
(ii) Risk Assessment and Management:
(a) Hazard Identification: Continuously identify and assess potential hazards in the workplace.
(b) Risk Mitigation Plans: Develop and implement plans to mitigate identified risks.
(iii) Safety Policies and Procedures:
(a) Safety Manual: Develop a comprehensive safety manual outlining policies, procedures, and emergency response plans.
(b) Standard Operating Procedures (SOPs): Establish SOPs for high-risk activities to ensure consistency and safety.
Session 2.
Check Your Progress.
A. Fill in the blanke.
1. Sharp shorts pose a risk of injury due to the ability to puncture or cut of the ___________.
Ans: Skin.
2. ____________ in storage areas must be kept clans
Ans: Chemicals.
3. The hotel stall must know the potential________ before removing, handling and storing material.
Ans: Hazards.
4 ___________ area is a place where materials are kept.
Ans: Storage.
5. SOPs help in maintaining ___________ and ______ of service and standards in the hotel.
Ans: Consistency and Quality.
6. Every hotel professional’s ultimate goal is __________ accidents.
Ans: Preventing.
7. Inspection ___________ hazards can draw attention to hazards.
Ans: Checklists.
8. _______ inspections help in preventing injuries and illnesses
Ans: Regular.
9. Safety _________ teams bring a fresh view to an old Familiar scene and usually catch details overlooked by people too close to the sun.
Ans: Audit.
B. Subjective Questions:
1. Explain the evacuation procedure of the office and once and Housekeeping Department at the time of an emergency.
Ans: The evacuation procedure of the Front Office and Housekeeping Department at the time of an emergency when the hotel management team after informing the police should immediately initiate the evacuation process of the employees and guests. Only under emergency and evacuation of the building may be ordered. In some minor cases shutting off of gas, electricity or water may be instructed.
2. Write short notes on:
(a) Knowledge of storage area.
Ans: Storage area is a place where different material is kept. All the operations of handling and storing materials that involve carrying bags, lifting manually and stacking the material used in different departments are carried out in the storage area. Safety and precaution must be taken in such areas to avoid injuries. If the material is not handled and stored in a structured manner, it can result in not only a hazard to the staff but also financial losses to the organisation.
Applying general principles of proper work practices which can aid in reducing the workplace accidents, training and education, is necessary. The hotel staff should understand the practices of storing material in a proper way so that it can minimise danger. The hotel staff must know the potential hazards before moving, handling, and storing material. While working in the guestroom, the room attendant should be aware of the work procedure so that it can help him to minimise the accidents. They should refer to the checklist to inspect the stored material in a proper way.
(b) Material handling.
Ans: The F&B attendant may be required to move the furniture, equipment, and various tools to complete a task. If it is necessary to handle material manually after a hazard assessment has been done, the employee should be coached about how to prevent a strain or sprain injury. Employees should be advised to lift only as much weight as they comfortably can. If an object is heavy, they should seek assistance. If lifting, pushing, pulling and carrying objects is not absolutely necessary, don’t do it.
(c) Importance of labelling and warning signs for chemical storage.
Ans: Proper labeling of chemicals is one way of informing people who work in laboratories of potential hazards that exist, preventing the generation of unknowns, and facilitating emergency responses such as cleaning up spills and obtaining the proper medical treatment.
(d) Team lifting techniques.
Ans: Team lifting is a technique that must be used whenever handling or transferring anything that is too large for one person. Team lifting is required with large objects because working together will make the job easier, faster, and less dangerous.
(e) Handling furniture.
Ans: In addition to choosing furniture wisely, it is also important to handle it carefully. Safe handling and moving or shifting of furniture can be done if one has basic knowledge of the material and design of the piece.
Keep in mind the following points while handling and moving furniture:
(i) Before picking up a piece of furniture, find out how it has been assembled and if any of its parts are removable or detachable.
(ii) Make sure at which point the furniture is strongest, which is generally along a major horizontal element and try to carry it from this point.
(iii) Examine the room and route through which the furniture is to be moved to know where different furniture and decorative items are placed.
(iv) Identify the points and areas of potential hurdle e.g. light fixtures hanging low or protruding from the wall since these may get damaged or cause damage.
(v) Glass table tops can get easily damaged if bumped. Hence, it is necessary to clear the way by moving or removing such fragile or obstructive items.
(vi) Move aside the delicate furniture and protect with soft padding or wrap it in a blanket pad. Padding is especially important if an item is to be moved into storage in order to provide extra protection against bumping and scratching.
(f) Handling electrical tools.
Ans: Electricity has become an essential part of our everyday life. It is used to power research, office, heating and cooling equipment. Electricity can be dangerous and cause shock, burns, fire or explosion. Accidents involving electricity may cause minor injury or may result in serious disabling injuries or even death. As such, electricity must be considered as a serious workplace hazard. Most injuries involving electricity can be prevented if unsafe equipment is taken out of use immediately or if all work areas and work practices are safe. To minimise the risk of injury from electrical sources, it is necessary to ensure that electrical supplies are properly insulated and grounded, circuit protecting devices are installed and safe work practices are followed.
(g) Benefit of floor mats.
Ans: Placed at the entrances, mats allow people to wipe off the rain, snow and other contaminants gathered on the soles of their shoes to help keep the rest of the floor dry.
Here are a few tips for using them to maximise effectiveness and prevent them from becoming a source of trips and falls:
(i) Place mats that are big enough for people to adequately wipe contaminants off their shoes. The length of mats should be the longer in snowy or rainy weather (about 10–12 walking steps) and can be the short (6–8 steps) in dry weather.
(ii) Select mats with beveled edges and non-slip backing.
(iii) Do not overlap mats.
(iv) Don’t leave gaps between mats.
(v) Avoid rolled up edges.
(vi) Inspect mats for wear and replace them when needed.
(vii) Handling sharp tools.
3. Describe the safety measures for workplace inspection.
Ans: The safety measures for workplace inspection are mentioned below:
(i) Identifying any hazards.
(ii) Assessing the risks. and
(iii) Controlling the risks (with corrective actions using the hierarchy of controls).
Session 3.
Check Your Progress.
A. Fill in the blanks.
1_______ must always take care of their own health and safety in the housekeeping department.
Ans: Employees.
2. _________ should not be included in the first aid kit.
Ans: Medications.
3. The ___________ can be used to ascertain which type of first-aid lat is necessary at the workplace.
Ans: Risk assessment.
4. While cleaning the guest room or bathroom, the ________ should wear non-slip footwear.
Ans: Housekeeper.
5. Employers should ensure that employees are aware of and understand the meaning of _______.
Ans: Safety signs.
B. Subjective Questions:
1. Write a short note on first aid.
Ans: First aid refers to medical attention that is usually administered immediately after the injury occurs and at the location where it occurred. It often consists of a one-time, short-term treatment and requires little technology or training to administer.
2. Which points should be considered while handling PPE?
Ans: Points be considered while handling PPE are:
(i) Hazard identification and risk assessment.
(ii) Selection of appropriate controls.
(iii) Selection of appropriate PPE.
(iv) Fitting.
(v) Education and training.
3. Write the types of safety signs and their meaning.
Ans: safety signs are categorised into several types based on their shapes and colours, each conveying a specific message.
Here are the main types of safety signs and their meanings:
(i) Prohibition Signs (Red):
(a) Shape: Typically circular with a white background and a red border.
Meaning: Prohibit certain actions or behaviours. Examples include “No Smoking,” “No Entry,” “No Pedestrians,” etc.
(ii) Warning Signs (Yellow or Amber):
(a) Shape: Usually triangular with a black pictogram and yellow background.
Meaning: Warn about potential hazards or dangers. Examples include “Caution: Wet Floor,” “Warning: High Voltage,” “Beware of Dogs,” etc.
Meaning: Indicate the location of safety equipment and facilities. Examples include “Eye Wash Station,” “Emergency Shower,” “Safety Shower,” etc.
