Risk Management as applied to Safety, Security and Sanitation (Finals)

Security Protoocols

• install CCTV surveillance, alarm systems, and secure access controls

• use keycard systems for room entry

• employ trained security personnel, especially in hotels, resorts, and large venues

• screen visitors and baggage as needed (esp. in airports or high-profile events)

Fire Safety

• install and maintain smoke detectors, fire extinguishers, and sprinkler systems

• post clear fire evacuation routes and maps in guest rooms and public areas

• conduct regular fire drills and staff training

• keep emergency exits clearly marked and unobstructed

Emergency Preparedness

• develop and train staff on emergency response plans (natural disasters, bomb threats, medical emergencies)

• maintain first aid kits and have trained first aid responders on staff

• post emergency contact numbers and procedures in staff areas

Employee safety

• conduct occupational health and safety (OHS) training

• provide PPE (gloves, masks, goggles) where needed (e.g. cleaning staff, kitchen staff)

• implement procedures for lifting, carrying, and handling hazardous materials

• report and log workplace injuries or hazards

legal and regulatory compliance

• adhere to local health codes, labor laws, and tourism regulations

• keep insurance up to date (liability, workers’ comp, etc.)

• display necessary licenses and permits (food service, accommodation, etc.)

COVID-19 and infectious disease protocols (as applicable)

• screen guests for symptoms when required

• provide hand sanitizers in public areas

• encourage physical distancing and mask-wearing in crowded spaces

• have a quarantine or isolation plan for suspected illness

recreational and adventure safety (for tours/resorts)

• use trained and certified guides

• provide safety briefings before activities (eg. snorkeling, ziplining)

• maintain and inspect equipment

• have emergency rescue protocols and communication systems

Staff Training and drills

• route safety training sessions for all departments

• practice mock drills (evacuation, fire, medical response)

• educate on customer service during emergencies

CRISIS MANAGEMENT

the strategic process of anticipating, preparing for, responding to, and recovering from events that threaten the reputation, financial stability, or operational continuity of tourism business or destinations

• human induced, eg. political unrest, pandemics, terrorism, or reputational scandals

DISASTER MANAGEMENT

the coordinated efforts to prepare for, respond to, and recover from natural or technological disasters that pose a direct threat to the safety of tourists, staff, infrastructure, and operations

• natural or accidental, eg. earthquakes, floods, hurricanes, or fires

crisis management (key areas)

• maintaining stakeholder confidence

• managing media and public perception

• preserving brand reputation

• business contuinity planning

• extra; protects the business image and operation

disaster management (key areas)

• emergency preparedness and evacuation

• safety rescue operations

• infrastructure restoration

• coordination with emergency services and local authorities

• extra; protects human lives and physical assets

crisis and disaster mngmt. (relevance in resiliency and sustainability in tourism)

• protecting lives and assets

• maintaining tourist confidence

• ensuring business continuity

• promoting community resilience

• supporting environmental sustainability

• aligning with global frameworks

workplace safety

focuses on preventing accidents, injuries, and illnesses that may arise from work-related activities and conditions. it involves identifying and mitigating hazards, implementing safe work practices, and ensuring compliance with health and safety regulations

workplace security

centers on protecting employees, visitors, assets (physical and informational), and the organization's reputation from intentional harm, threats, and unauthorized access; includes addressing risks such as violence, theft, vandalism, cyberattacks, and other malicious activities

Benefits of Workplace Safety and Security

• Protecting Human Capital: safeguarding the health, safety, and well-being of employees; a secure environment fosters trust and morale, leading to increased productivity and job satisfaction

• Legal and Regulatory Compliance: organizations are legally obligated to provide a safe and healthy workplace to avoid penalties, fines, and legal liabilities

• Reducing Costs: proactive safety and security measures can minimize accidents, injuries, security breaches, and theft; medical expenses, workers' compensation claims, lost productivity, equipment damage, legal fees, and reputational damage

key elements of workplace security

• physical security

• cybersecurity

• workplace violence prevention

• information security

• emergency security procedures

• visitor management

• security personnel

• background checks

• security awareness training

• regular security assessments and audits

employee responsibilities

• complying with safety and security policies and procedures

• participating in safety and security training programs

• reporting hazards, incidents, and security concerns promptly

• using PPE correctly

• following safe work practices

• being aware of their surroundings and reporting suspicious activities

• contributing to a positive safety and security culture

Pest Control

• preventative measures

• monitoring

• integrated pest management (IPM)

• professional pest control services

• staff training

• documentation

Employee Hygiene Regulations

• mandatory training and certification for food handlers (eg. servsafe on the U.S.)

• staff must follow hygiene protocols: clean uniforms, handwashing, illness reposting

occupational health and safety laws

• ensures a safe working environment (eg. proper waste disposal, ventilation, pest control)

• employers are legally responsible for the health and safety of their staff

environmental regulations

• proper waste disposal, chemical use, and water sanitation are regulated to avoid

kitchen area

this is the heart of food preparation and requires the most stringent sanitation practices

public spaces (dining area)

• table cleaning

• floor cleaning

• condiment dispensers

• restrooms

• cleaning and sanitizing surfaces

• equipment sanitation

• floors and walls

• refrigeration units

• cooking equipment

table cleaning

should be cleaned and sanitized immediately after each costumer leaves

floor cleaning

should be swept or vacuumed regularly to remove crumbs and debris. mopping should be done frequently especially after spills.

condiment dispensers

clean and refill condiment dispensers reqularly. ensure they are free from spills and contamination. single use packets are often preferred for hygiene.

restrooms

must be kept clean and well-stocked with soap, paper towels, and functioning hand dryers. regular cleaning and disinfection of toilets, sinks, and floors are essential.

cleaning and sanitizing surfaces

all food contact surfaces (counters, cutting boards, equipment) must be cleaned and sanitized before and after each use and after any interruption during a task where contamination may have occurred

equipment sanitation

dishwashers should be according to manufacturer instructions ensuring proper wash and rinse temperatures and sanitizer concentration

floors and walls

floors should be swept and mopped daily (or more frequently as needed) with a suitable cleaning solution. walls and ceilings should be regularly cleaned to remove grease, dust, and condensation

refrigeration units

maintain refrigerators at the correct temperature (typically below 4.C or 40.F) clean spills immediately and regularly clean the interior and exterior surfaces. implement FIFO system for food storage

cooking equipmentc

ovens, grills, fryers, and other cooking equipment should be cleaned regularly according to manufacturer instructions to remove grease and food debris

Risk Management

this is a crucial process that helps identify, assess and mitigate potential risk.

• Conduct regular risk assessment

• develop and update crisis management plan

• Communicate effectively

• Collaborate with stakeholders

• Invest in employee training

Best Practices for risk management in tourism (CDCCI)

• Time and money

• Language and culture

• Literacy and education (Lack of Consumer Awareness)

• Pathogens (foodborne illnesses)

• Unapproved suppliers

• High-risk customers

• Ready-to-eat foods -any food that is edible without further washing or cooking it Includes washed, whole or cut fruits and vegetables; deli meats: bakery items

• Staff turnover

• Global Supply Chain Risks

• Contamination from Chemicals

• Allergens

• Climate change

• Food Fraud

• Inadequate Food Safety Regulations and Enforcement

• Technology and Automation

• Food Safety in Non-traditional Food Systems

Food safety Challenges Includes

Center for Disease Control and Prevention

Meaning of CDC

CDC

______ is the nation’s leading science-based data driven, service organizations that protects the public’s health.

• Improper Holding Temperatures

• Inadequate Cooking

• Improper Food Source

• Contaminated Equipment

  • food to food

  • food to surface

  • food to man

• Poor Personal Hygiene

How food becomes unsafe 5(IIICP)

foodborne illness

disease transmitted to people by food

foodborne-illness outbreak

incident in which two or more people get the same illness after eating the same food.

flow of food

path food takes from purchasing to receiving, through storing, preparing, cooking, holding, cooling, reheating and serving

Immunocompromised People

People who are more prone to be exposed to diseases because of low immunity levels.

• elderly People

• Infant and Preschool-age children

• Pregnant women

• People with cancer or on chemotherapy

• People w/ HIV / AIDS

• Transplant recipient

Immunocompromised People include:

Biological Hazards
Chemical Hazards
Physical Hazards

Potential hazards to food safety (BCP)

• Viruses

• Bacteria

• Parasites

• Fungi

Example of Biological Hazards

• Cleaners

• Sanitizers

• Polishes

• Machine Lubricants

• Toxic Metals

Example of Chemical Hazards 5(CSPMT)

• Hair

• Dirt

• Bandages

• Metal staples

• Broken glass

• Natural Objects (e.g. fish bones in a fillet)

Example of Physical Hazards

• Controlling time and temperature

• Preventing cross-contamination

• Practicing personal hygiene

• Purchasing from approved, reputable suppliers

Important Prevention Measures (CPPP)

Hazard Analysis and Critical Control Point

HACCP Meaning

HACCP

______ is a risked-based preventive food safety system that helps businesses identify and control potential food safety hazards to protect consumers and ensure the production of safe food products

1. Food Safety Regulations

2. Health and Sanitation Codes

3. Employee Hygiene Regulations

4. Occupational Health and Safety Laws

5. Environmental Regulations

Legal Considerations 5(FHEOE)

1. Protecting Public Health

2. Transparency with Guests

3. Fair and Safe Staff Treatment

4. Sustainability and Waste Ethics

5. Crisis Management

Ethical Considerations 5(PTFSC)

Food Safety Regulations

• HACCP: Mandatory in many countries to ensure food safety through monitoring critical points.

• Local food codes: Businesses must comply with specific laws for food.

Health and Sanitation Codes

• Hotels and restaurants must meet sanitation standards for kitchens, bathrooms, guest rooms, and staff areas

• Regular inspections are done by health departments, and violations can lead to penalties or shutdowns.

Employee Hygiene Regulations

• Staff must follow hygiene protocols: clean uniforms, handwashing, and illness reporting.

Occupational Health and Safety Laws

• Ensures safe working environment (e.g. Proper waste disposal, ventilation, pest control)

• Employers are legally responsible for the health and safety of their staff.

Environmental Regulations

• Proper waste disposal, chemical use, and water sanitation are regulated to avoid.

Protecting Public Health

• Ethically, businesses have a duty to prevent harm by providing clean environment, and safe food.

• Ignoring small issues (e.g. spoiled ingredients, pests) just to save money is irresponsible and dangerous.

Transparency with Guests

• Full disclosure of food allergens, food sources, and hygiene ratings builds trust.

• Misleading advertising (e.g., claiming food is organic or gluten-free when it’s not) is unethical.

Fair and Safe Staff Treatment

• Staff should have access to protective equipment and hygiene supplies.

• Forcing sick employees to work ( especially in food service) is unethical and a health risk.

Sustainability and Waste Ethics

• Reducing food waste, using eco-friendly cleaning supplies, and properly disposing of waste shows environmental responsibility.
  

• Ethical businesses aim to minimize their impact on the community and planet.

Crisis Management

During health crisis (e.g. COVID-19), ethical operators go beyond legal requirements to protect guests and staffs, even at a financial cost.

• Slips, trips, and falls

• Manual handling injuries

• Cuts and burns

• Hazardous chemicals

• Food safety and foodborne illnesses

• Electric hazards

• Fire hazards

• Drowning hazards

• Noise hazards

• Temperature extremes

• Fatigue and mental stress

• Infection and Infestation

• Poor Lighting

• Allergic reactions

Health and safety Hazards (Workplace & Tourist Related)

Slips, trips, and falls

Wet floors (from spills, cleaning, or pool areas), uneven surfaces, cluttered pathways, loose rugs, and poor lighting contribute to accidents.

Manual handling injuries

Employees frequently lift, carry, push, and pull heavy objects (luggage, furniture, deliveries, full pots in kitchens leading to musculoskeletal injuries, especially to the back, shoulders and joints.

Cuts and burns

Common in hotel kitchens and catering, due to handling hot equipment, boiling liquids, open flames, and sharp objects.

Hazardous chemicals

Exposure to cleaning agents (bleach degreasers, oven cleaners), disinfectants, and pressurized gases (like CO2 in drink dispensers) can cause skin irritation, burns, respiratory Issues, and even suffocation in poorly ventilated areas.

Food safety and foodborne illnesses

Improper food handling. storage, preparation, cross-contamination, and poor hygiene practices, allergic reactions due to unclear menu labeling are also a risk.

Electric hazards

Faulty wiring, overloaded outlets, damaged extension cords, and malfunctioning appliances pose risks of electrical shocks, burns, and fires.

Fire hazards

Commercial kitchens, electrical systems, and the presence of flammable materials (cooking oils, cleaning chemicals, paper products) Inadequate fire alarms and extinguishers are also a concern.

Drowning hazards

Swimming pools, hot tubs, or water features, lack of proper supervision, unclear safety signage, and inadequate barriers increase the risk of drowning.

Noise hazards

While hotels are generally quiet, certain areas like boiler rooms or busy kitchens can expose staff to excessive noise, leading to hearing loss.

Temperature extremes

Exposure to heat (kitchens) or cold (cold storage facilities) can impact worker health.

Fatigue and mental stress

Long hours, demanding customers, and high-pressure environments can lead to mental stress and fatigue among staff.

Infection and Infestation

Infection and Infestation: Soiled laundry, general waste, and poor sanitation can lead to the spread of germ infections and pest infestations (rodents, insects, bed bugs).

Poor Lighting

Dimly lit corridors, walkways, or work areas increase the risk of misjudging steps or missing hazards.

Allergic reactions

Guests can suffer allergic reactions to food, cleaning products, or other environmental factors if Information or protocols are inadequate.

• Workplace violence and harassment

• Theft and burglary

• Terrorism and Security Threats

• Transportation accidents

• Elevator and escalator incidents

• Structural failures

• Health emergencies

Security and Safety Risks

Workplace violence and harassment

Employees in the hospitality industry, particularly those dealing with customers, may face violence, aggression, or harassment from guests or even colleagues.

Theft and burglary

Hotels and tourist areas are susceptible to security breaches, including unauthorized access to rooms, theft of personal belongings, and burglaries of tourist vehicles or businesses. Inadequate security personnel, poor lighting, and insufficient background checks for employees contribute to this risk

Terrorism and Security Threats

Tourist destinations can be targets for terrorist attacks, which can have devastating impacts on lives and the industry.

Transportation accidents

Overworked drivers, poorly maintained vehicles, inadequate safety measures (eg. seatbelts), and lack of driver training contribute to accidents involving tourist transport.

Elevator and escalator incidents

Malfunctioning equipment, lack of maintenance, and insufficient emergency communication systems can lead to incidents.

Structural failures

Lack of regular building inspections, poor construction materials, and non-compliance with building codes systems can lead to incidents. can lead to structural issues endangering both staff and guests.

Health emergencies

Insufficient trained medical personnel on- site, lack of proper medical equipment, and unclear protocols for handling medical crises pose risks.

• Natural Disasters

• Climate change impact

• Pollution

• Land degradation

• Wildlife interaction

Environmental and Natural Hazards

Natural Disasters

Tourist destinations are vulnerable to natural disasters such as earthquakes, hurricanes, floods, or tsunamis, which can pose significant threat to life and property.

Climate change impact

Rising sea levels, extreme weather events, and changes in ecosystems can directly impact tourist attractions and significant threats to life and property. infrastructure, affecting both visitors and the livelihoods of those working in tourism.

Pollution

Tourism can contribute to air, noise, solid waste, and water pollution (sewage, oil, chemicals), impacting local ecosystems and human health. Overuse of water resources by hotels and resorts can also strain local supplies.

Land degradation

Construction of tourism facilities can lead to deforestation, soil erosion, and destruction of natural habitats.

Wildlife interaction

In eco-tourism or nature-based tourism, there can be risks associated with interactions with wild animals, both for tourists and staff.

• Cultural commodification and loss of authenticity

• Culture clashes

• Overcrowding (overtourism)

• Social Problems

• Demonstration effect

• Exploitation of local communities

Socio-Cultural Risk

Cultural commodification and loss of authenticity

The push to cater to tourist tastes can lead to the "packaging and trivialization of local traditions and heritage, potentially eroding the authentic culture of a destination.

Culture clashes

Differences in values, behaviors, and expectations between tourists and local communities can lead to misunderstandings, friction, and even resentment, especially if tourists are disrespectful of local customs.

Overcrowding (overtourism)

When visitor numbers exceed a destination's carrying capacity, it can lead to stress for both tourists and residents, strained Infrastructure, and a diminished quality of life for locals.

Social Problems

In some areas, increased tourism can contribute to social issues like drug abuse, crime, prostitution, and social instability.

Demonstration effect

Local inhabitants may copy the consumption patterns and behaviors of tourists, which can have both positive and negative social and economic consequences.

Exploitation of local communities

This can manifest in various ways, including sex tourism or unfair labor practices.

Workplace safety & security

Encompasses a wide range of practices, policies and procedures. It prevents harm, and minimizes risk, and ensure a secure productive and healthy working environment.