Letter Head - Doc Chap 1 Onwards

THE PHILIPPINE WOMENS UNIVERSITY 1
Chapter 1
The Problem and Its Background
Introduction
Housekeeping work is usually considered a relatively safe occupation at least
in comparison with many industrial jobs. Nevertheless, housekeeping has many
hazards. Injuries from cuts, burns, slips and falls, and cleaning chemicals are very
common.
Based on the study conducted by the ccupational Injuries !urvey of "###,
the hospitality industry figured second among the list of industries that reported
injuries and illnesses. $ommonly reported injuries are cuts, burns, sprains and
strains. %he hospitality industry operates for twenty four hours such that workers are
burdened by working in shifts which may put employees at risk to work&related
problems. '(illanueva, "##)*.
ccupational Health and safety is a cross disciplinary area concerned with
protecting the safety, health and welfare of people engaged in work or employment.
%he goal of all occupational health and safety programs is to foster a safe work
environment.
It is the responsibility of every hotel and lodging houses to ensure the safety
and security of its guests and employees. %he hotel will be made accountable for
any accident or injury emanating from non&compliance of the occupational health
and safety act or law.
%he reasons for establishing good occupational health and safety standards
increase the moral of the employees, since employees will feel safe at work. +astly,
many governments realize that poor occupational health and safety performance
results in costs to the state and the employees.
%hrough social security payments to the incapacitated, costs for medical
treatment increase and employability of the work is last. ccupational re,uirements
maybe reinforced in civil law and -or criminal law. It is accepted that without the
e.tra /encouragement0 of potential regulatory action or litigation, many
organizations would not act upon the implied moral obligations.
%his study was, therefore, conducted to determine the e.tent of practice of
the internationally accepted occupational and health standards in housekeeping of
de lu.e hotels in 1etro 1anila as a basis for the development of guidelines in safety
and health for local housekeeping.
Background of the Study
2mployees are organization3s most valuable asset. 1anagement should
consider the safety and security as one of the most essential concerns in any
workplace. 4ccidents and injuries have serious impacts on the hotels ability to offer
ade,uate service. %his is particularly true in the housekeeping department where
there is large number of employees involved in keeping the guest comfortable.
Hotels employ a variety of staff. %hese workers can be e.posed to variety of
health and safety hazards depending on the specific tasks they perform.
Housekeeping employees maybe e.posed to the risk of musculoskeletal disorders
and injuries and to health hazards, such as chemical, noise and thermal stress,
accidents like slips and falls, cuts and burns, electrocution, fire and e.plosion.
ccupational accidents and diseases can result in sicknesses, absenteeism,
productivity loss, disability or even death.
4s far as the industry is concerned, there is a need to understand and
analyze its ccupational !afety and Health culture as a basis for providing safety
standards to prevent and control work related injuries and accidents. 2mployer can
work together with employees to establish a safe and healthy working environment
in the hotel.
In the ccupational Injuries !urvey of "##5, the hotel and restaurant industry
showed a 6.)78 incidence rate of work&related injuries and illnesses with lost
workdays.
+aws have been formulated to provide systems and standards for
workplaces. %he ccupational !afety and Health !tandards '!H!* are the rules
and regulations governing work safety and health as mandated in 9residential
:ecree ;;", Book I(, 4rticle 7<", of the +abor $ode of the 9hilippines. %he !H!
covers all workplaces e.cept for mining and transportation. 1ining safety is under
the :epartment of Natural =esources and the 2nvironmental management Bureau.
=ule 7#7# of the !H! states that any work environment that e.poses its
employees to imminent danger will be suspended or stopped until the companies
correct the unsafe conditions.
%he :epartment of +abor and 2mployment shall be solely responsible for the
administration and enforcement of occupational safety and health laws, regulations
and standards in all establishments and workplaces wherever they may be located.
%he !ecretary of +abor or his duly authorized representatives, including labor
regulation officers /shall have access to employees records and premises at any
time of the day or night whenever work is being undertaken therein, to ,uestion any
employee and investigate any fat, condition or matter which maybe necessary to
determine violations or which may aid in the enforcement of this code and of any
labor law, wage order or rules and regulations issued pursuant thereto.0
>ood occupational health and safety standards increase the morale of
employees because they feel safe and secure. It also cut down costs for medical
treatment and the loss of the employment of the workers.
!ince the 9hilippines has no e.isting guidelines on occupational safety and
health standards in housekeeping, international standards were lifted from the
!ingapore 1inistry of ?ork, $anadian $enter for ccupational Health and !afety,
and the @nited !tates standards to determine the e.tent of practice of these
standards with the housekeeping department of selected de lu.e hotels. =esults of
this study will be the basis for the development of guidelines for local housekeeping.
Statement of the Problem
%his study was conducted to determine the e.tent of practice of the occupational
safety and health standards in housekeeping of delu.e hotels in 1etro 1anila as a
basis for the development of guidelines in safety and health for local housekeeping
employees.
!pecifically, this study answered the following ,uestionsA
7. ?hat are the different safety and health standards for hotel housekeeping
according to the following international agenciesB
7. 7. !ingapore 1inistry of ?ork ccupational and Health :ivision
7.". $anadian $enter for ccupational Health and !afety 'Health and
!afety for !mall Business C $anada*
7.5. @nited !tates ccupational !afety and Health :ivision
". ?hat are the similarities and differences among these international
standardsB
5. ?hat is the e.tent of practice of the harmonized standards among the
participating delu.e hotelsB
;. Is there a significant difference between and among the ratings of the
participants on the practice of the harmonized standards in housekeepingB
). ?hat are some of issues and concerns of hotel management and employees
in the implementation of these safety and health standards in housekeepingB
<. ?hat safety and health guidelines can be developed for the welfare of
housekeeping employeesB
Hypothesis
%here is no significant difference between and among the ratings of the
participants on the harmonized standards in areas of housekeepingB
Significance of the Study
%he hospitality industry ranks second among the list of work that has
reported injuries and illnesses. Hotels operate for '";* twenty&four hours such that
employees are burdened by working in shifts which may put them at risk to work&
related problems like in housekeeping.
2stablished good occupational health and safety standards in housekeeping
increase the moral of the workers because they will feel safe at their workplace.
+ikewise, lack of good occupational health and safety standards results in
costs to management and employees.
Scope and Limitation of the Study
%he study utilized the occupational safety and health standards of developed
countries such as the @nited !tates, !ingapore and $anada which were used as
parameters in determining the e.tent of practice of the occupational health and
safety standards housekeeping.
Definition of Terms
%he following terms were conceptually and operationally defined by the
researcher to clarify on the topics being undertakenA
Biohaards are infectious agents or hazardous biological materials that
present a risk or potential risk to the health of humans, animals or to the
environment. %he risk can be direct through infection or indirect through damage to
the environment. %his include certain types of recombinant :N4D organisms and
viruses infectious to humans, animals or plants 'e.g. parasites, viruses, bacteria,
fungi, prions, rickettsia*D and biologically active agents 'i.e. to.ins, allergens,
venoms* that may cause disease in other living organisms or cause significant
impact to the environment or community.
!ccident is a specific, unpredictable, unusual and unintended e.ternal
action which occurs in a particular time and place, with no apparent and deliberate
cause but with marked effects. It implies a generally negative outcome which may
have been avoided or prevented had circumstances leading up to the accident been
recognized, and acted upon, prior to its occurrence.
Chemical haards arise from contamination of an area with harmful or
potentially harmful chemicals. 9ossible sources of chemical hazards include the
burning of fossils, materials and chemicals used in construction and industry,
pollution of the environment and water supply, chemical spillages, industrial
accidents, and the deliberate release of to.ic materials.
Haard analysis or haard assessment is a process in which individual
hazards of the workplace are identified, assessed and controlled-eliminated as
close to source 'location of the hazard* as reasonable and possible. 4s technology,
resources, social e.pectation or regulatory re,uirements change, hazard analysis
focuses controls more closely toward the source of the hazard.
Haard control is a dynamic program of prevention. Hazard&based
programs also have the advantage of not assigning or implying there are
Eacceptable risksE in the workplace. 4 hazard&based program may not be able to
eliminate all risks, but neither does it accept EsatisfactoryE && but still riskyF
outcomes.
HaCom Hazardous $ommunication !tandard for chemicals and to.ic
wastes established by !H4
Hospitality is the cordial and generous reception of the guest. It is also
defined as the entertainment of guests, visitors or strangers with liberty and goodwill
Hospitality Industry includes lodging, food, entertainment and travel.
In"uries is a damage or harm caused to the structure or function of the body
caused by an outside agent or force, which may be physical or chemical.
#SDS '1aterials :ata !heet* is a sheet that describes any hazard post by
the product, including dangers presented when mi.ing it with other substances, and
indicate what course of treatment may be recommended if the product is taken
internally, inhaled, or placed in direct contact with skin or eyes.
$ccupational health and safety is a cross&disciplinary area concerned with
%he goal of all occupational health and safety programs is to foster a safe work
environment. It may also protect co&workers, family members, employers,
customers, suppliers, nearby communities, and other members of the public who
are impacted by the workplace environment.
$ccupational Safety and Health !ct is an agency of the :epartment of
labor, created in 7G6# after the passage of the ccupational and safety 4ct to
assure so far as possible every working man and woman in the nation is safe and in
healthful working conditions.
Policy is a verbal, written, or implied guide setting up boundaries and
direction within which managerial decisions should take place. Hence, a policy is a
guide to decision making.
%isk #anagement Program addresses what go wrong in the property and
attempts to find ways to prevent these things
%isk assessment is the careful e.amination of the diverse factors that can
bring about these risks. =isk assessment should also make sure that enough
precautions are implemented in order to prevent harm coming to an employee.
Sanitation refers to the maintenance of healthy and hygienic conditions that
is free from disease causing microorganisms
&ork Station Design refers to proper arrangement of the work station. It is
important that the work station design fits perfectly the body of the worker as well as
the work undertaken. %he proper designs of the work area give a worker comfort
and prevent low back and neck pains.
&ork 'n(ironment #anagement refers to the measurement and evaluation
of the different stresses in the workplace to determine the e.tent of workers
e.posure to chemical substances like acids, organic solvents, gases, dust, heavy
metals and physical factors like noise, heat, and ventilation.
Chapter )
%e(ie* of %elated Literature
%he chapter presents related readings and studies pertinent to the study
being undertaken.
Definition of $ccupational Health and Safety
4ccording to =eese '"##<*, ccupational health and safety is a discipline
with a broad scope involving many specialized fields. It aims inA
%he promotion and maintenance of the highest degree of physical, mental
and social well being of workers in all occupationsD
%he prevention among workers of adverse effects on health cause by their
working conditionsD
%he protection of workers in their employment from risks resulting from
factors adverse to health
9lacing and maintenance of workers in an occupational environment adopted
to physical and mental needsD
4doption of work humans
In other words, occupational health and safety encompasses the social, mental
and physical well&being of worker3s, which is the whole person. !uccessful
occupational health and safety practice re,uires the collaboration and participation
of both employers and employees in health and safety programs, and involves the
consideration of issues relating to occupational medicine, industrial hygiene,
to.icology, education, engineering, safety, ergonomics, psychology, and others.
ccupational health issues are often given less attention than occupational
safety issues because the former are generally more difficult to confront. 4 healthy
workplace is by definition also a safe workplace. %he important points are that
issues of both health and safety must be addressed in every workplace.
$CC+P!TI$,!L H'!LTH !,D S!-'T. !CT )///
ccupational Health and !afety 4ct of "###, section 5 states the following
objectivesA
'a* %o secure and promote the health, safety and welfare of people at workD
'b* %o protect people at a place of work against risks to health or safety arising out
of the activities of persons at workD
'c* %o promote a safe and healthy work environment for people at work that protects
them from injury and illness and that is adapted to their physiological and
psychological needsD
'd* %o provide for consultation and co&operation between employers and employees
in achieving the objects of this 4ctD
'e* %o ensure that risks to health and safety at a place of work are identified,
assessed and eliminated or controlledD
'f* %o develop and promote community awareness of occupational health and safety
issuesD
'g* %o provide a legislative framework that allows for progressively higher standards
of occupational health and safety to take account of changes in technology and
work practicesD and
'h* %o deal with the impact of particular classes or types of dangerous goods and
plant at, and beyond, places of work. ':ella&>uistina, "##H*
$ccupational Safety and Health !ct %egulations
!H4 regulations as cited by Barth '"##<*, are the starting point of any
health and safety program because compliance with these regulations is mandated
by law. Iines range from a few hundred dollars to thousands of dollars, depending
on the seriousness of the violation.
Basically, !H4 makes it mandatory for all employers to keep their places of
business /free from hazards that are likely to cause death or serious harm to
employees.0 Inspectors may make legal entry either to conduct a complete
e.amination of the premises or respond to a complaint made by any employees or
union. %he law specifically forbids giving the employer any advance notice of a
scheduled inspection and prohibits the employer from retaliating in any way against
the complainant. $onducting periodic !H4 check ups helps ensure the
department will go through any inspection successfully.
ccupational health should aim atA the promotion and maintenance of the
highest degree of physical, mental and social well&being of workers in all
occupationsD the prevention amongst workers of departures from health caused by
their working conditionsD the protection of workers in their employment from risks
resulting from factors adverse to healthD the placing and maintenance of the worker
in an occupational environment adapted to his physiological and psychological
capabilitiesD and, to summarize the adaptation of work to man and of each man to
his job. 'International +abor rganization 'I+* and the ?orld Health rganization
'?H**
Presidential Decree 00)1 Book I21 !rticle 13)1 of the Labor Code of the
Philippines4
$hapter II of ccupational Health and !afety, article 7<" of safety and health
standards, stated that the !ecretary of +abor and 2mployment shall, by appropriate
orders, set and enforce mandatory occupational safety and health standards to
eliminate or reduce occupational safety and health hazards in all workplaces and
institute new, and update e.isting, programs to ensure safe and healthful working
conditions in all places of employment.
!rt4 1354 %esearch4 It shall be the responsibility of the :epartment of
+abor and 2mployment to conduct continuing studies and research to
develop innovative methods, techni,ues and approaches for dealing with
occupational safety and health problemsD to discover latent diseases by
establishing causal connections between diseases and work in
environmental conditionsD and to develop medical criteria which will assure
insofar as practicable that no employee will suffer impairment or
diminution in health, functional capacity, or life e.pectancy as a result of
his work and working conditions.
!rt4 1304 Training programs4 %he :epartment of +abor and 2mployment
shall develop and implement training programs to increase the number and
competence of personnel in the field of occupational safety and industrial
health.
!rt4 1364 !dministration of safety and health la*s4
7. %he :epartment of +abor and 2mployment shall be solely responsible
for the administration and enforcement of occupational safety and health
laws, regulations and standards in all establishments and workplaces
wherever they may be locatedD however, chartered cities may be allowed to
conduct industrial safety inspections of establishments within their respective
jurisdictions where they have ade,uate facilities and competent personnel for
the purpose as determined by the :epartment of +abor and 2mployment and
subject to national standards established by the latter.

". %he !ecretary of +abor and 2mployment may, through appropriate
regulations, collect reasonable fees for the inspection of steam boilers,
pressure vessels and piping and electrical installations, the test and approval
for safe use of materials, e,uipment and other safety devices and the
approval of plans for such materials, e,uipment and devices. %he fee so
collected shall be deposited in the national treasury to the credit of the
occupational safety and health fund and shall be e.pended e.clusively for
the administration and enforcement of safety and other labor laws
administered by the :epartment of +abor and 2mployment.
!rticle 1)7 8 2isitorial and 'nforcement Po*er
%he !ecretary of +abor or his duly authorized representatives, including labor
regulation officers, /shall have access to employers3 records and premises at
anytime of the day or night whenever work is being undertaken therein, and
the right to copy there from, to ,uestion any employee and investigate any
fact, condition or matter which may be necessary to determine violations or
which may aid in the enforcement of this $ode and of any labor law, wage
order or rules and regulations issued pursuant thereto0.
$ccupational Safety and Health !gency
%he !H4 came into e.istence in 7G6# as a result of legislation known as
the ccupational !afety and Health '!H* 4ct, which created !H4 as an agency
within the :epartment of +abor. %he act provided employees with many new rights
and also gave employees new responsibilities in terms of workplace safety.
!imultaneously, the ccupational !afety and Health 4ct encouraged employer&
employee joint efforts in promoting healthful and safe workplaces. In addition to
enforcement authority over certain classes of employers who engage in violations of
workplace safety and health principles, !H4 can participate in efforts to enhance
workplace safety and health through consultation services the agency offers to
employers. '=eese,"##<*
%easons for $ccupational Health and Safety
%he reasons according to =eese '"##<*, for establishing good occupational
health and safety standards are fre,uently identified asA
1oral & 4n employee should not have to risk injury or death at work, nor should
others associated with the work environment.
2conomic & many governments realize that poor occupational health and safety
performance results in cost to the !tate 'e.g. through social security payments to
the incapacitated, costs for medical treatment, and the loss of the EemployabilityE
of the worker*. 2mploying organizations also sustain costs in the event of an
incident at work 'such as legal fees, fines, compensatory damages, investigation
time, lost production, lost goodwill from the workforce, from customers and from
the wider community*.
Legal & ccupational re,uirements may be reinforced in civil law and-or
criminal lawD it is accepted that without the e.tra EencouragementE of potential
regulatory action or litigation, many organizations would not act upon their
implied moral obligations.
%he :epartment of +abor and 2mployment shall administer and enforce the
provisions of these !tandards. 2very employer shall give to the !ecretary or his
duly authorized representative access to its premises and records for the purpose of
determining compliance with the provisions of these !tandards. 2very
establishment or place of employment shall be inspected at least once a year to
determine compliance with the provisions of these !tandards. !pecial inspection
visits, however, may be authorized by the =egional +abor ffice or as authorized
under =ule 7GH# of these !tandards, to investigate accidents, occupational
illnesses or dangerous occurrences, especially those resulting in permanent total
disability or death, to conduct surveys of working conditions re,uested by the
Bureau for the purpose of evaluating and assessing environmental contaminants
and physical conditions or to conduct investigations, inspections or follow&up
inspections upon re,uest of an employer, worker or a labor union of the
establishment. %he enforcement officer shall determine reasonable periods of
compliance with recommendations depending on the gravity of the hazards needing
corrections or the period needed to come into compliance with the order.
?hen a condition of employment in workplaces is not specifically covered by
these !tandards is the subject of complaints, the provision of these !tandards shall
apply.
Importance of &orkplace Safety
?orkplace safety provides tangible benefits both to employee and employer.
In addition to safety concerns, a workplace environment that is safe and healthful
enhances creativity and innovation, leading to increased employee productivity, as
described at the !H4 website. 4dditionally, good workplace health and safety
environments have a beneficial effect on an employerJs bottom lineA In "##<,
workersJ compensation alone cost employers KH6.< billion and represented only a
fraction of medical costs resulting from poor workplace safety or health practices,
according to the $enters for :isease $ontrol and 9revention '$:$*. In addition to
enforcement authority over poor practices, !H4 can help employers develop good
workplace safety programs. 'www.ehow.com-aboutL<"G<567Limportance&osha&
workplaceL.htm*.
Steps to Health and Safety
4s cited by Mones '"##H*, the following seven steps will help the organization
improve health and safety in every workplace.
14 Control haards and de(elop a safety plan4
4s an employer, it is a must to identify hazards in every workplace and take
steps to eliminate or minimize them. :evelop a safety plan. %ell workers what to do
to ensure their safety and what you e.pect from them. 1ake sure your workers
have access to a first aid kit.
)4 Inspect your *orkplace4
=egularly check all e,uipment and tools to ensure that they are well
maintained and safe to use. 4lso, check storage areas and review safe work
procedures.
54 Train your *orkers4
%ake the time to train your workersD tell them and show them how to do
specific tasks. $onsider providing written instructions and safe work procedures so
they can check for themselves if they are unsure of a task or have forgotten part of
their training. !upervise your workers to ensure that they are using their training.
04 Talk regularly *ith your *orkers4
1eet regularly with your staff and discuss health and safety issues.
2ncourage them to share their ideas and thoughts on how to improve safety in the
workplace.
64 In(estigate incidents4
+ook into the causes of accidents, including near misses where no one was
injured. %ry to find ways to change procedures or e,uipment to help prevent similar
incidents from occurring. 'Mones, "##H*
34 #aintain records4
Neep records of all first aid treatment, inspections, incident investigations,
and training activities. %his information can help you identify trends in unsafe
conditions or work procedures.
94 #ake safety a key part of your business4
!afety shouldn3t be an after&thought. It3s just as important to a successful
business as customer service, inventory control, and financial planning. 4
commitment to health and safety makes good business sense because it3s one way
to protect your greatest resource F your people.
&orkplace Haards and their Control
!ingapore ccupational !afety and Health !tandards mentioned that work&
related and diseases occur as a result of unsafe acts that occur when employees
are unaware of the hazards and the proper work practices. 2.amples include not
adopting the proper lifting methods or not using gloves when handling chemicals.
@nsafe conditions may arise out of ignorance or lack of diligence in ensuring
a safe and healthy working environment. 2.amples include the lack of safety guards
on machinery or the presence of a slippery floor.
?ork related accidents and diseases can be prevented by first identifying the
hazards in hotels and then taking the appropriate preventive measures.
'ccupational !afety and Health for Hotel Industry*
Definition of Haardous &orkplaces
Ior purposes of these !tandards, the following are considered Ehazardous
workplacesAE a.* ?here the nature of work e.poses the workers to dangerous
environmental elements, contaminants or work conditions including ionizing
radiation, chemicals, fire, flammable substances, no.ious components and the likeD
b.* ?here the workers are engaged in construction work, logging, fire fighting,
mining, ,uarrying, blasting, stevedoring, dock work, deep&sea fishing and
mechanized farmingD c.* ?here the workers are engaged in the manufacture or
handling of e.plosives and other pyrotechnic productsD d.* ?here the workers use
or are e.posed to power driven or e.plosive powder actuated toolsD
e.* ?here the workers are e.posed to biologic agents, suchA as bacteria, fungi,
viruses, protozoa3s, nematodes, and other parasites.
Health and !afety committees play very important roles in eliminating work
hazards. :eveloping workersJ interest and participation in the planning and
development of safety program is the responsibility of the employer. %he employer
must e.ercise the leadership necessary and provide support to make the program
work.
Haard !nalysis
4ccording to :ella&>uistina '"##H*, it is a good practice to establish
systematic procedures for the identification, evaluation and control of both e.isting
and potential hazards in the workplace.
2mployers should identify workplace hazards by reviewing both routine and
non&routine activities carried out by the workers and contractors, and the e,uipment
used. %hese hazards can be evaluated by considering the probable incidents that
can occur. 1easures can be developed to control the hazards. Before
implementation, it is advisable to test the feasibility of the recommended measures.
:ocumentation of the hazard evaluation process is important.
Hazard analysis should be carried out periodically or whenever there is a
change in process or e,uipment used. Hazard analysis is also useful in the
development of safe work procedures. 'utputA !afety 1anagement 9lan in Hong
Nong Hotels*
-igure 1
Haard !nalysis
!elect activities and e,uipment for
analysis
Identify the hazards involved
2valuate the hazards and risk involved
Implement measure to control the
hazards
2valuate the effectiveness of control
measure and record findings
Safety in Housekeeping Department
%here are three important reasons, as cited by $asado '"###*, why fire and
accident prevention for employees and guests are functions of management. %he
first is legalD the ccupational !afety and Health '!H4* of 7G6# re,uire
employers, by law to keep their places of business free from hazards that may
cause harm or injury to employees. %he act assures every working person in the
nation safe and healthful working conditionsD therefore, housekeeping managers
must comply with the !H4 regulations to keep the workers safe. !H4 inspectors
can enter an employer premises without notice to conduct inspection, review
records, and ,uestion worker about safety. ?hen serious injury or death is involved,
criminal charges can be filed against the property.
4nother reason is financialD statistics provided by the National !afety $ouncil
indicate that the number of injuries that occur in the service sector is staggering.
%he average cost of all injuries annually is over K7## billon, with an average loss of
almost K7, ### per injury. In addition, thousands of lost workdays cause a huge loss
of human productivity and therefore originate a considerable financial burden on
organizations. 4ccidents are the motives for workman3s compensation premiums to
go up whenever mishaps occur. $ourts of law tend to award substantial amount
when injured guests and employees file civil lawsuits against businesses for
accidents mishaps.
%he third reason is ethical. 4s employees and guest e.pect to find a safe
place to work, stay, lodging operators must see to it that their properties are free
from harm, injury, danger, or risk and that the organizational climate is conducive to
the personal well being of their workers.
%he first step toward implementing a safety program is developing job&safety
analyses for those tasks that might involve and risk of injury and accident. 4fter
describing the potential hazards that the task may involve, safety tips about how to
perform a job should be provided to workers. Mob analyses are particularly
necessary for jobs that involve working with industrial machinery, such as laundry
washers, dryers and mangles.
+nited States $ccupational Safety and Health !ct: Hotel %egulations
%he ccupational !afety and Health 4dministration '!H4* is an agency
under the @.!. :epartment of +abor which oversees and regulates public and
private workplace safety and health. Hotels are included in these compliance
standards. =egulations for hotel room attendants-housekeepers are of particular
importance because of the constant e.posure to possible infectious bodily fluids
found while cleaning hotel rooms.
Standards for Carpet Cleaning
4s hotels may host thousands of guests a year, it is a known fact that certain
materials will no doubt be spilled on the carpets. 1any times, bodily fluids will be
present in the rooms. 4ccording to !H4Js Blood borne 9athogens standard,
contaminated carpets may carry blood or other infectious materials. 4s such, when
these infectious materials are spilled onto carpets, =obert +. 4nderson, 9h: of the
National $enter for Infectious :iseases states that, EBlood or other body fluids
spilled on carpets should be promptly and carefully cleaned, and disinfected. If such
fluids are allowed to stand for a period of time and harden or Eset up,E the removal
of these dried fluid materials will be difficult. $oncerning the treatment of carpets,
the highest grade of antimicrobial activity possible is Esanitizing,E which simply
reduces the total number of bacteria present.E ?hile there is no set standard for
what type of disinfectants are to be used, they must be present when cleaning
contaminated carpets.
Housekeepers
Housekeepers in a hotel may be at the most risk for coming into contact with
infectious bodily fluids. Included in !H4Js Blood borne 9athogens standard
mentioned above, an employer must implement a written schedule located within
the facility which states the types of surfaces to be cleaned, the type of soil present
and other tasks needed to be performed in this area. 4nother !H4 concern for
housekeepers is e.posure to sharps and containers. !H4 recommends in one of
its regulations that sharps Ebe properly disposed of immediately or as soon as
feasible into appropriate containers.E
Haardous Chemicals
?ith the amount of cleaning and disinfecting of surfaces and linens occurring
in hotels, employee e.posure to hazardous chemicals is of great concern. !H4
recommends having a written program located in the facility and containing such
things outlined in the Hazard $ommunication !tandard. !uch a program should
state where first aid services can be located on the premise. 4dditionally, written
procedures for the appropriate gloves and eyewear to be used in order to protect
the body against harmful chemicals should be in place.
Slips and falls
9ossibly most pertinent to kitchens and bathrooms, slips and fall accidents
due to spilling of li,uids is also a big concern in the hotel industry. !H4
recommends and states in the ?alking-?orking !urfaces !tandard, that employers,
Emaintain floors in a clean and, so far as possible, dry condition, and mats be
provided where practicable.E !H4 recommends such things as handrails, good
housekeeping procedures, and immediate floor clean&up of spills to prevent such
accidents.
Contaminated Laundry
?ith hotel linens being changed on a daily basis, proper disinfection is
important in keeping safe conditions. Blood borne and other infectious fluids may
often be present in hotel sheets and towels. 4ccording to !H4, Econtaminated
laundry shall not be sorted or rinsed in the location of use , and must be transported
to the laundry for decontamination in bags or containers labeled or color&coded in
accordance with 7G7#.7#5#'g*'7*'i*.E !H4 recommends melt away bags which
can be thrown directly into washers without having to unload the contaminated
laundry, therefore reducing the risk of coming into contact with contaminates.
'!H4Hotel =egulationseHow.com*
Sanitation
?ork spaces should be sanitary. 4ccording to !H4 regulations, employers
need to keep work spaces and storerooms clean and orderly. Iloors are not
supposed to have nails, splinters, holes or loose boards.
Dryness
!H4 re,uires employers to provide dry workspace floors or to at least
provide drainage and platforms, mats or other dry standing areas.
Passage*ays
2mployers are re,uired to provide large enough passageways for employees
to safely fit through them. 4isles and passageways should not have obstacles
blocking them. !H4 housekeeping regulations also re,uire permanent
passageways to be appropriately marked and recognizable.
Protection
2mployees should have protection from open pits, ditches, vats, tanks and
other hazards in the form of guardrails and covers.
Construction
:uring construction, the !H4 re,uires that e.cess combustible debris be
removed regularly.
;arbage
!H4 housekeeping regulations re,uire that employers provide containers
or garbage cans to collect waste. 4ny flammable, oily or hazardous waste should go
into garbage cans with lids or covers. >arbage should be regularly removed.
Singapore #inistry of &ork $ccupational Safety and Health Di(ision
@nsafe conditions may arise out of ignorance or lack of diligence in ensuring
a safe and healthy working environment. 2.amples include the lack of safety guards
on machinery or the presence of slippery floor. %he common workplace hazards in
hotels and the preventive measures that could take are described in the followingD
#usculoskeletal In"uries and Disorders
1any jobs have risks that can lead to sprains and strains to the back and
other parts of the body. ?orkplace factors associated with musculoskeletal injuries
and disorders includeA
!*k*ard postures 8 this will include bending the back during bed making
or working with the arms above shoulder height during cleaning and
stretching to reach across the table to get an item.
#anual handling 8 heavy or fre,uent lifting, pushing, pulling or carrying
puts a strain on the back and also the upper limbs. Back injuries and other
musculoskeletal sprains and strains may occur among bellmen,
housekeepers, and laundry and kitchen staff involved in manual handling
activities.
Prolonged standing 8 it can contribute to lower back pain. 1ost of the
jobs in hotel involve standing work for many hours.
%epetiti(e mo(ements 8 repetitive use of the hands and upper limb may
result in pain in the wrist, elbow and shoulder. 9ersons at risk include room
attendants, laundry operators and kitchen staff.
1usculoskeletal injuries could result from sudden damage from a single
episode such as lifting a very heavy load or slipping and falling. However, more
often it is the result of gradual wear and tear from repetitive and prolonged manual
activity. =ecovery from some of these injuries may take time and further injury may
occur, making the problem worse. %herefore it is important to identify the risk factors
and take preventive actions to minimize the risk. 1ost of the problems can be
prevented through the application of good ergonomic principles in work design and
work practices, which need not to be complicated or costly.
Chemical haard
In hotels, chemicals are used mainly for cleaning. 9ersons at risk include
housekeepers, stewards, laundry workers or maintenance personnel.
Safe *ork practices for haardous chemicals
@se less harmful substances
9rovide proper ventilation through open windows or mechanical vents
?ear suitable personal protective e,uipment
:o not allow unauthorized stores regularly to check for deterioration or
leakage
2nsure that every chemical has 1!:!
2nsure that all chemical containers are properly labeled
4rrange for annual medical e.aminations for staff e.posed to
perchloroethylene 'used in dry cleaning*
,oise Haard
$ertain areas where staff maybe e.posed to a noise hazard includes boiler
rooms, engineering workshops and discothe,ues. +ong term e.posure to e.cessive
noise may lead to hearing loss.
%o prevent hearing loss, a person should not be e.posed to noise level
e.ceeding H)dB4 for H hours a day or its e,uivalent. ?here the permissible
e.posure level is e.ceeded, measure should be taken to reduce the noise
e.posure.
Thermal Stress
9reventing heat stress can be prevented by improving the ventilation through
a carefully plan and laid out e.haust and air conditioning system, implementing and
following appropriate work&rest schedule, avoiding thick clothing and drinking plenty
of water to replenish the water lost through dehydration.
Cuts
$uts may occur from the use of knives and machinery in kitchens, laundries
and engineering workshops. $uts may also arise form handling broken glass or
porcelain by room attendants, waiters or chefs.
1achineries used in the kitchens and laundries like mincers, food mi.ers,
meat slices and ironing machines should be properly guarded. ?here this is not
feasible, sensors or two&hand controls can be used. 4 guard that is provided but not
put in position would not serve its intended purpose. =egular maintenance would
also reduce accidents that result from faulty machinery. !taff should be encouraged
to maintain good housekeeping at the workplace.
Trips and falls
1any workplace injuries also result from workers tripping over physical
obstructions or falling from height. %his could be due to insufficient lighting, poor
housekeeping, wet and slippery floors, and a lock of guardrails on platforms or
staircases, unsafe use of ladders or carelessness. %his can be prevented by
reporting poor lighting, keeping floors dry and clean, ensuring carpets and rugs are
free of hoists and loose edges, making use of anti&slip flooring, ensuring elevated
platform and not leaving bo.es and other materials lying haphazardly around.
'lectrocution
ccurs when the human body becomes a part of an electric circuit through
which current passes. 2lectrical e,uipment and appliances should be regularly
should be regularly inspected by a ,ualified electrician to ensure that they remain in
good working condition and will not pose danger to unsuspecting staff. 2.treme
care should be taken in workplaces where workers come into contact with fluids that
may good conductors of electricity. 2.amples include kitchens, laundries, and hotel
rooms where electrical appliances may be used for cleaning.
-ire and '<plosion
%here is a risk of fire and e.plosion in workplaces which use flammable
substances '+9> and %own >as* or high&pressure applications. Nitchens, laundries
and boiler rooms. Improper usage or faulty electrical installations could result fires.
!ome hotels use pressure vessels like steam boilers for the purpose of
supplying their laundries with steam and hot water. %hese steam boilers are usually
located in specially designated boiler rooms. 4ir receivers are also used in the tool
rooms and workshops. %hese pressure vessels shall be regularly inspected as
re,uired by law. =egular maintenance and checks should also be carried out by the
boiler attendants. !taff, especially those working in the kitchens, should be thought
on how to detect gas leakage with the use of pilot light indicators.
2mployers are advice to plan and conduct regular fire drills to familiarize
hotel personnel with the evacuation and rescue procedures in times of emergency.
!ufficient fire&fighting e,uipment like fire&e.tinguishers and sprinkles systems
should be provided and maintained regularly. Iire escapes and e.its should also be
properly marked and kept free from obstruction.
Canadian Centre for $ccupational Health and Safety = Canadian Health and
Safety for Hospitality Small Business
$ommon hazards in the hospitality industry and how to reduce the risks
associated with these hazardsA
$(ere<ertion Haard
1ore than one&,uarter of overe.ertion accidents in hotels and motels result
from moving fi.tures and furniture.
vere.ertion can be prevented by safe lifting techni,ues like placing feet
apart for good balance, bend your knees, keeping the load close to the centre of
your body, using smooth, gradual motions, and avoiding twisting your back.
Burns Haard
4bout 7;8 of accidents in restaurants result in burns and scalds. %he most
common causes are spilling or splashing of hot li,uids and contact with hot
surfaces.
=educing the risk of burns and scalds can be done by drying items
thoroughly before using them with hot oil, lowering food and utensils slowly into hot
oil, making sure the handles of pots and pans do not stick out from counters or
stoves, using oven mitts or dry cloths when handling hot objects, opening lids away
from you allowing steam to escape.
+nguarded machinery Haard
$ommon e,uipment such as mi.ers, meat slicers, general maintenance
e,uipment, and electrical tools can cause serious injuries, guarding, when used
properly it can protect workers from serious cuts, crushing injuries, fractures, and
amputations.
=educing the risk of injury can be done by making sure all guards are in place
before using e,uipment, checking manufacturers3 instructions for safe use and
retrofitting older e,uipment with guards whenever possible.

#achinery not locked out Haard
2,uipment that starts up une.pectedly, especially during cleanup or
maintenance, can cause serious injuries.
=educe the risk of injury by unplugging e,uipment before doing cleanup,
maintenance, or repairs. If the e,uipment is hardwired, follow the specific lockout
procedure for that e,uipment.
Slippery floors Haard
!lippery surfaces are one of the major causes of accidents in the hospitality
industry. %hese can be prevented by using non&slip footwear, keeping floors free of
water and grease, cleaning floors especially with spills regularly, posting warning
signs around spills or wet floors, installing non&slip tiling or other non&slip floor
products, use rubber mats in areas where the floors are constantly wet and use of
slip&resistant wa.es to polish and treat floors.
Sprains and strains Haard
1anual handling, especially in storage areas, can lead to overe.ertion
injuries and sprains and strains.
=educe the risk of injury can be done by stacking items so they are stable,
organizing storage areas by weight, with heavier items between knee and chest
levels to minimize lifting, using ladder or stepstool to reach items on higher shelves,
Neeping the floors of cold storage areas free of ice buildup, use safe lifting
techni,ues, use dollies whenever possible, and if an item is too heavy, ask for help.
Biohaards: Laundry Haard
?hen making up rooms, workers may come across items that are soiled by
blood or other body fluids. =educe the risk of e.posure using personal protective
e,uipment such as rubber gloves, use garbage bags or specially marked laundry
bags to separate soiled items, and ensuring that laundry workers are aware of these
items so they can use appropriate personal protective e,uipment and take other
necessary precautions.
Chemical e<posures Haard
1any chemicals used in workplaces may cause irritation or even serious
injury or disease. =educe the risk of e.posure by using personal protective
e,uipment as recommended by the manufacturers and re,uired by the employer
when handling chemicals, reading the labels and the material safety data sheets
'1!:!s* that accompany chemicals, follow safe work procedures, storing
chemicals in a properly ventilated, locked area and post warning signs
-alls from ladders Haard
Ialls from ladders comprise about <8 of falls from elevation in the hotel
industry. =educing the risk of injury can be done by using a ladder that has slip
resistant feet, set the ladder on a flat, firm surface, face the ladder when standing
on it and when climbing up or down, keeping the centre of your body between the
side rails of the ladder and don3t work from the top two steps of a stepladder.
'merging Trends on the %ole and -unctions of $SH Practitioner>Consultant
9ersonal safety, health, environmental safety, e,uipment safety, process
safety, product safety, security of people and property are becoming more
interrelated and create an e.panded role for !H professionals
!H professional missions and objectives are also geared towards providing
security and protection to life and property.
!afety, health and security programs and activities complement each other.
!pplying ;reen Technology in Housekeeping
%he housekeeping profession has seen enormous changes 'most for the
better*. Ioremost has been the growing focus in housekeeping in the environment.
%he favorite color now is /green0 and that should be the case among housekeeper
everywhere. %he focus has now shifted to cleaning for appearance and cleaning for
health. %he primary concern of the housekeepers is to provide a healthy
environment in which the guest, customers, and employees can live, work and play.
%o be sure, cleaning for appearance is still important, but it is secondary to the
responsibility of providing a healthy environment. %o.ic cleaning chemicals are
being replaced by more environmentally gentle products that in many cases actually
work better than the chemicals they were designed to replace. New methods of
cleaning e,uipment have revolutionized the science of cleaning, allowing us to
reduce the amount of chemicals we use with no loss of effectiveness. %hey have
also make the task of cleaning safer, not only for the occupant, but also for the
employees who clean the buildingD and by providing a safer environment, we see
productivity positively affected. '%homas "##)*
&hat Is ;reen Technology?
2nvironmental technology or Egreen technologyE according to >enovese
'"#77* is the application of the environmental sciences to conserve the natural
environment and resources, and by curbing the negative impacts of human
involvement. !ustainable development is the core of environmental technologies.
?hen applying sustainable development as a solution for environmental issues, the
solutions need to be socially e,uitable, economically viable, and environmentally
sound.
%he term EtechnologyE refers to the application of knowledge for practical
purposes. %he field of Egreen technologyE encompasses a continuously evolving
group of methods and materials, from techni,ues for generating energy to non&to.ic
cleaning products. 'httpA--www.oppapers.com*
O>reen3 =esources
2.ecutive rder 757#7 of the @! defines environmentally preferable
products or services that have lesser or reduced effect on human health and the
environment when compared with competing products or services that serve the
same purpose. Based on that order, the @.!. 2nvironmental 9rotection 4gency
'294* has implemented a program to assist housekeeping managers identify
products that will enhance cleaning by using chemicals that perform, cost effective
and are environmentally friendly.
@sing environmentally preferable products is increasingly critical, since
according to the 294, the /@nited !tates consumes appro.imately ") percent of the
world3s resources with only ) percent of the world3s population.0 'Bigger, "##5*
,e* Technologies
%oday3s marketplace of custodial e,uipment affords housekeeping managers
many advantages in cleaning restrooms, compared with the days of the traditional
mop, bucket and wringer. %he traditional method, though still in use, is increasingly
falling behind the new technologies.
!ome new systems are simple, while others are more comple., but most
systems enhance the performance of cleaning chemicals C if, in fact, any chemicals
are used at all C and all while enabling managers to minimize complaints by
effectively cleaning restrooms. 2.amples of these advances include the followingA
can develop an arsenal of cleaning chemicals that are environmentally friendly F or
/green0 F priced right, and perform.
Superheated steam or (apor cleaning. %hese restroom cleaning systems
are becoming increasingly popular. %he systems use no chemicals. Instead, they
use a tank that superheats the water, and operators spray the resulting steam onto
the dirty areas with a special wand that features an applicator to which cleaning
towels maybe attached. %he operator wipes all surfaces with the superheated
vapor, changing the cloth as it becomes soiled. %he units also have special heads
that allow for crevice cleaning.
In addition to using these units for cleaning restrooms, cleaning crews also
can use them for cleaning kitchens because the steam easily breaks down the
grease. 4lso, when using the wand and towel attachment, the units might be
effective in cleaning dirt off walls.
1anufacturers of some of these systems claim that the units re,uire no
chemicals, but housekeeping managers should familiarize themselves with the
claims and the infection&control needs of their facility. 4lso, operators need to be
aware that the vapor is hot and that handles of some wands might become hot. 4s a
result, they will need to wear appropriate personal protective e,uipment.
%estroom cleaning kits4 !everal manufacturers now market restroom
cleaning kits that might include a cleaning cart, a bucket and a series of e.tension
handles with associated specialized mop heads and attachments. %he cart has
space for storing cleaning supplies and paper products. Increasingly, crews are
replacing old cotton&string mops with microfiber flat mops that are easier to use,
lighter and enable aggressive cleaning of the surface.
%he restroom cleaning kits give the person cleaning restrooms all of the
necessary products they might need on the job site. !ome advocates of microfiber
cleaning cloths say that the cloths eliminate or mitigate the need for cleaning
chemicals. =ealistically, crews often can enhance their cleaning efforts in restrooms
by applying the appropriate chemicals during the cleaning process.
Po*ered cleaning e@uipment4 !pecialized power washers for cleaning
restrooms have been available for several years now. >enerally, the power washer
is cart&mounted for carrying limited cleaning supplies and might come in various
sizes. Basically, after the floor has been swept, the unit allows the operator to
power&wash the restroom from ceiling to floor and to air dry the room before use.
%hese units have specialized chemicals, applied through a solution pick&up
hose, that afford deep cleaning and drying of surfaces without leaving spots, much
like an effective dishwashing agent. 1ore advanced units not only can allow an
operator to power spray a room but can also pick up the residue solution after
cleaning to minimize the time that a restroom is out of service.
?hen using these units, operators need use all appropriate safety
precautions. Ior e.ample, crews should not spray chemicals into electrical outlets,
and they should make sure that paper goods are ade,uately protected from solution
overspray. ?hen used correctly, these units really do deliver deep cleaning to
restrooms.
! Checklist for Chemicals
1anufacturers according to Bigger '"##5* have provided a new generation of
e,uipment for housekeeping managers to improve the level of restroom cleaning in
their facilities. !everal can help minimize the use of chemicals.
%o complement this cleaning process, >reen !eal has developed a /$hecklistA
?hat to +ook for in a !uperior $leaner.0 >reen !eal defines a superior cleaning
chemical as /one that lessens its environmental impacts at every stage of its life
cycle, including its packaging.0 4mong the items on the checklist are the followingA
9roducts should be both biodegradable and non&to.ic.
9hosphates concentration should be ) percent of weight or less, and those
without are best.
9roducts should work in cold water and be concentrated.
4void products with chlorine bleach or sodium hypochlorite.
?hen diluted, concentrations of volatile organic chemicals should not e.ceed
7# percent of the weight.
4void ingredients that are derived from petroleum.
$hoose surfactants derived from vegetable oil. 4void those with nonylphenol
etho.ylate.
@se products with a neutral pH.
$hoose products that are packaged in recycled containers.
In addition to this information, the @.!. 2nvironmental 9rotection 4gency '294*
has developed a :atabase of 2nvironmental Information for 9roducts and !ervices.
%he database provides /useful sources of information on the environmental prefer
ability of products and services.
Housekeeping managers who want to curtail complaints concerning their
facilitiesJ restrooms and minimize the impact of cleaning chemicals and processes
on the environment have more options than ever today. %hey can achieve these
goals by learning about those options.
%oday3s environmentally friendly chemicals and e,uipment are increasingly
cost competitive, have increased efficacy, limit damage to the environment and
minimize costs to an organization for disposal of chemicals. In more cases than
ever, it is a winning combination to clean restrooms with green chemicals and
e,uipment that can solve restroom cleaning complaints and control costs at the
same time.
Synthesis
ccupational and Health and !afety encompass the social, mental and
physical well&being of a worker.
Housekeeping has many hazards such asA injuries from cuts, burns, slips
and falls, and cleaning chemicals are common.
ccupational health and safety is a cross disciplinary concerned with
%he goal of all occupational health and safety programs is to foster a safe working
environment.
Theoretical -rame*ork
%his study is anchored on the conceptual idea of the >eneral systems
%heory 4pproach by ?hitehead '"##<*. In the !ystems %heory, there is an
interaction of four components, namely, input, process, output, and feedback.
Input is what enters the system from the system from the outside, and output
is what leaves the systems. %his theory is about the inter relationships of all the
elements. It stresses the importance of the environment. ABackson )//6C
%o depict the overall picture of this research study, the researcher formulated
the research paradigm of the study as shown in Iigure 7. %he inputs composed of
the international occupational safety and health standards of !ingapore, $anada,
@!4, and the 9hilippines. %he ratings of the participants were likewise included in
the inputs.
%hese inputs were processed by mapping the standards and comparing
them for similarities and differences. nce these standards were harmonized, they
were presented for validation by the 2.ecutive Housekeepers, Housekeeping
1anagers and !upervisors of selected delu.e hotels in 1etro 1anila.
=esults of the validation of the harmonized standards were utilized in the
development of a proposed ccupational !afety and Health standards in
housekeeping.
I,P+TS P%$C'SS $+TP+T
7. !ingapore 1inistry of
?ork ccupational !afety
and Health !tandards
". $anada Health and
!afety for Hospitality !mall
Business
5, @!4 ccupational !afety
;. 9hilippine ccupational
!afety and Health 4ct
). +abor $ode of the
9hilippines
7. 1ap
ccupational
!afety and
Health
!tandards of
!ingapore,
$anada and
@!4
". $ompare for
similarities and
differences
5. Harmonize and
validate with
delu.e hotels
;. 4nalyze and test
for significant
difference
). Identify issues
and concerns
<. :evelop
proposed
standards
4 9roposed
ccupational !afety
in Housekeeping
-igure 14 %esearch Paradigm
CH!PT'% 5
#'TH$D$L$;.
%his chapter presents the research design used in the study, participants of
the study, the research instrument and statistical treatment used to analyze the
collected data.
%esearch Design
%he descriptive&survey method of research was used in this study.
%he descriptive&survey method focuses on the present and e.isting
conditions. It deals with the opinions, perceptions, and attitudes of a chosen
population. 4ccording to $alderon and >onzales '"##H*, a descriptive research
I22:B4$N
works as a fact finding study with ade,uate and accurate interpretation of the
findings. %his is the most appropriate method for this investigation because it
describes the emphasis in what actually e.ist such as current conditions,
practices, situations and phenomena.
Participants of the Study
9articipants of this research study composed of the 2.ecutive Housekeepers
and !upervisors of the following thirteen '75* delu.e hotels in 1etro 1anila.

Hotels %oom Capacity !ddress
! )7# ne =izal 9ark 1anila
B 56< 1alate 1anila
C <#G 9asay $ity
D 5;" New 9ort $ity, 9asay
' 55" 4yala 4ve, 1akati $ity
- ;G" 4driatico !t., 1alate 1anila
; "5< 1alvar !t., 1alate 1anila
H ;)# =o.as Blvd., 9asay $ity
I <"; 1akati 4ve, 1akati $ity
B )H5 4yala $enter, 1akati $ity
D
;## =o.as Blvd., $or. :r. M.
Puintos
L ;)H Iilinvest $orporate $ity,
4labang
#
<5" rtigas $enter, 1andaluyong
$ity
%here is a total of 65 participants for this study composed of G 2.ecutive
Housekeeper and <; Housekeeper !upervisors.
Hotel
'<ecuti(e
Housekeeper
Housekeeping
Super(isor
,umber E ,umber E
! # # G 7;
B 7 77 < G
C 7 77 < G
D # # < G
' # # < G
- # # < G
; 5 55 7 "
H 7 77 " 5
I # # 5 )
B # # < G
D # # ; <
L # # ; <
# 5 55 ) H
Total F 1// 30 1//
%he following is the profile of the participantsA
Profile ,o E
14 ;ender
7.7. Iemale
7.". 1ale

T$T!L
"5
)#
95
5"
<H
1//
)4 Ci(il Status
".7. 1arried
".". !ingle

T$T!L
77
<"
95
7)
H)
1//
54 'ducational !ttainment
5.7. $ollege >raduate
5.". $ollege @ndergraduate
5.5. $ollege @ndergraduate
5.;. >raduate of (ocational $ourse
T$T!L
<5
;
5
5
95
H<
<
;
;
1//
04 !ge
;.7. "5&5# years old
;.". 57&5H years old
;.5. 5G&;< years old
;.;. ;6&); years old
;.). ))&<" years old

T$T!L
<
7H
"5
7G
6
95
H
")
57
"<
7#
1//
64 .ears of Ser(ice
).7. 7&) years
).". <&7# years
).5. 77&7) years
).;. 7<&"# years
).). "7&") years
).<. "<&5# years
).6. 57&5) years
T$T!L
"#
7<
G
75
)
)
)
95
"6
""
7"
7H
6
6
6
1//
%he demographic profile of the participants shows that there were more male
participants at <H8 than female participants at 5"8. 1ajority is single at H)8 and
only 7)8 were married. 2ighty si. percent 'H<8* were college graduates while <8
were under graduate and the remaining ;8 were either high school graduates of
vocational courses.
In terms of age, these 2.ecutive Housekeeper and !upervisor are within the age
bracket from 5G to ;< years old which denote that they have either ade,uate
e.perience-e.posure in housekeeping or with ade,uate ,ualification for a
housekeeping position.
It is interesting to note that "68 have at least ) years of service, while 7H8 and
7"8 respectively, have serve between eleven to twenty years.
%esearch Instrumentation
4 survey ,uestionnaire was used to gather the needed data for the study.
%he research instrument was constructed using the mapped and harmonized
ccupational !afety and Health !tandards in housekeeping. !ee 4ppendi. 4 for
sample copy of the ,uestionnaire.
2alidation of the %esearch Instrumentation
%he research instrument was validated by some faculty of the :e la !alle
@niversity&:asmarinas. 4ll of the validators have e.tensive e.perience in doing
research studies.
Data ;athering Procedures
ccupational !afety and Health !tandards of !ingapore, $anada and the @!4
were mapped, compared for similarities and differences, harmonized and validated
with delu.e hotels.
=esults of the validation were analyzed and tested for significant difference.
Issues and concerns in the implementation of the standards were identified and
discussed. %he proposed occupational safety and health standards in housekeeping
were developed using the findings of the study.
.
Statistical Treatment of Data
%he )&point +ikert scale was used to measure the degree of compliance of
the participating hotels of the harmonized occupational safety and health standards
in housekeeping.
2alue Scale &eighted #ean %ange 2erbal Interpretation
6 ;.)7 C ).## Iullest 2.tent
0 5.)7 C ;.)# Iull 2.tent
5 ".)7 C 5.)# 1oderate 2.tent
) 7.)7 C ".)# +east 2.tent
1 7.##&7.)# Not 9racticed

%he ne way 4nalysis of (ariance '4N(4* was used to test for significant
difference among the ratings of the participants.
%he 4N(4 method allows for the separation of the different components of
the total effect into the sources of variation. %he statistics that is calculated for the
test of the hypothesis is the I&value, which indicates whether or not the variance
due to the replications of the panelists is statistically significant. '>atchalian Q
Bramman, "##G*.
CH!PT'% 0
P%'S',T!TI$,1 !,!L.SIS !,D I,T'%P%'T!TI$, $- D!T!
%his chapter presents the data collected and its analysis.
4ccidents occur for many reasons. @nderstanding why an accident happens
is the first step in prevention.
@nsafe acts cause four times as many accidents and injuries as unsafe
conditions. %here are seven behaviors that can cause workplace accidents. %hese
areD
ver $onfidence. %hinking Eit can never happen to meE is an attitude that can
lead to improper procedures or methods used while working.
Ignoring !afety 9rocedures. Iailure to observe safety procedures can endanger
all workers. =ules and procedures are in place for a reason. $asual attitude on
safety rules lead to danger.
Ire,uent !hortcuts. %rying to be more efficient tends to take shortcuts that can
lead to unsafe conditions and increased chances for injuries. 1any times a worker
will be shy or intimidated about asking for better instructions and will just try to Ewing
itE instead of knowing e.actly how to do things correctly. New employee training is a
must to prevent accidents. 9oor housekeeping creates all types of hazards and sets
the stage for accidents. >ood housekeeping encourages pride and a safe
14 #apped $ccupational Safety and Health Standards in Housekeeping
ccupational !afety and Health !tandards in housekeeping of !ingapore,
$anada and the @!4 were mapped and compared for similarities and differences.
%able 7 shows the mapped housekeeping standards and their similarities.
Table 1
Similarities of the #apped Housekeeping Standards
+nited States
$ccupational Safety and Health
Di(ision
Singapore #inistry of &ork
$ccupational Safety and Health
Di(ision
Canadian Centre for $ccupational
Health and Safety
14 &orking *ith chemicals
7.7. use of pre&mi.ed, less harmful
chemicals that can be dispersed
through a hose or other connection
directly into the bottles
7.". ?ear eye protector
7.5. Bottles for cleaning should be
clearly labeled-color coded
7.;. $onducts medical physical
e.amination annually
14 Chemical Haards
7.7. @sing less harmful substances
7.".9roviding proper ventilation
through mechanical air vents
7.5. ?earing of suitable personal
protective e,uipment
7.<. 9roper labeling of chemical
containers
7.6. !cheduling of annual medical
e.amination
14 Chemical e<posures Haard
7.7. ?hen handling chemicals, use
personal protective e,uipment as
recommended by the manufacturers
and re,uired by the employer.
7.5. Iollow safe work procedures.
7.;. !tore chemicals in a properly
ventilated, locked area and post
warning sign
)4 Posting Safety Data Sheets
".7. 1aterials !afety :ata !heets
'1!:!* should be available for each
hazardous materials
".". 1!:! should be readily
available and easily accessible
)4 #aterial Safety Data Sheet
".7. $hemicals has 1!: '1aterial
!afety :ata !heet*
54 Information on #aterial Safety
Data Sheet
5.7. =ead the labels and the
material safety data sheets
'1!:!s* that accompany
chemicals.
54 Sprains and Strains
5.7. Items are properly stock in a
standard height shelves-cabinetsD
ladders are provided for easy reach
5.". 2mployees are properly trained
in proper housekeepingD beddings Q
its techni,ues, as to lifting mattresses
54 #usculoskeletal In"uries and
Disorders
5.7. 4wkward 9ostures during bed
making, proper bending, lifting
techni,ues are to follow
5.". 1anual Handling or heavy
lifting, pushing and pulling, use of
ladders, dollies and carts if possible
5.5. =epetitive movementsD must
organize work schedule, storage
facilities
04 Sprains and Strains haards
;.7. stack items so they are stable
;.". rganize storage areas by
weight
;.5. @se ladder-step stored to
reach items on higher
shelves
;.;. @se safe-correct lifting
techni,ues
;.). use dollies whenever possible
04 Slips and -alls
;.7. 9lacing of danger sign for wet
floors
;.". 1andatory use of non&skid
shoes-soles
;.5. Neeping floors dry and clean
04 Trips and falls
;.7. =eport poor lighting
;.". Neep floors and stairs dry and
clean
;.5. 2nsure carpets and rugs are
free from hotels
and loose edges
;.;. @se of anti&slip flooring
64 -loor haards
).7. @se non&slip footwear
).". Neep floors free of water and
grease
).5. 9ost warning signs
).;. Install non&slip tiles
).). use rubber mats in areas
constantly wet
;.) @se of non&slip working
!hoes
;.<. 9roper display of warning-
danger sign
).<. @se of slip resistant wa.es to
polish and treat floors
64 Handling Bloodborne Pathogen
and Biohaards
).7. 9repare training by the
2.ecutive Housekeeper as the
procedure for dealing with bloodborne
should be made
).". Having a written program located
in the facility and containing such
things outlined in the Hazard
$ommunication !tandard
).5. 9rogram should state where first
aid services can located ).;.?ritten
procedures for appropriate gloves Q
eyewear to be used in order to protect
the body against harmful chemicals
34 Biohaards
;.7. use rubber gloves when
handling soiled items
with blood or body fluids
;.". @se garbage bags specially
marked laundry
bags to separate soiled items
;.5. 1ake sure that laundry
workers are aware of
soiled items so they can use
appropriate personal
e,uipment and take necessary
precautions
%able 7 show that @nited !tates, !ingapore and $anada have similar
standards in handling chemicals in housekeeping. 4mong the similarities noted
were the use of less harmful chemicalsD wearing of personal protective e,uipment
when using chemicalsD proper labeling and storage of chemical containerD and the
conduct of annual medical e.amination among employees.
?ith the amount of cleaning and disinfecting of surfaces and linens in hotels,
employee e.posure to hazardous chemicals is of great concern.
%he ccupational !afety and Health 4ct '!H4* recommends a written
program located in the facility. !uch program states where first aid services can be
located on the premises. !H4 housekeeping regulations also re,uire that
employers should provide containers or garbage cans to collect waste. 4ny
flammable, oily or hazardous waste should go into garbage cans with lids or covers.
1any chemicals used in workplaces may likewise cause irritation or even
serious injury or disease. %his risk can be reduced by using personal protective
e,uipment as recommended by the manufacturers of these chemicals. 1oreover,
housekeeping employees should read first the labels and the 1aterials !afety data
!heets '1!:!* that accompany the chemicals. !toring chemicals in a properly
ventilated, locked area and posting warning signs can also reduce chemical
accidents.
%he housekeeping profession has seen enormous changes. %he favorite
color now is /green0. %he primary concern of the housekeepers is to provide a
healthy environment in which the guest, customers, and employees can live, work
and play. %o.ic cleaning chemicals are now being replaced by more environmentally
friendly products. New methods of cleaning e,uipment have revolutionized the
science of cleaning, allowing the use of reduced amount of chemicals.
2.ecutive rder 757#7 of the @nited !tates defines environmentally
preferable products or services that have a lesser or reduced effect on human
health and the environment. Based on this order, the @.!. 2nvironmental 9rotection
4gency '294* has implemented a program to assist housekeeping managers
identify products that will enhance cleaning by using chemicals that perform, are
cost effective and are environmentally friendly. 'Bigger, "##5*.
%oday3s marketplace of custodial e,uipment affords housekeeping managers
many advantages in cleaning restrooms, compared with the days of the traditional
mop, bucket and wringer. %he traditional method, though still in use, is increasingly
falling behind the new technologies.
%he superheated steam or vapor cleaning is a system that is becoming
increasingly popular. %he systems use no chemicals but use a tank that superheats
the water, and operators spray the resulting steam onto the dirty areas with a
special wand that features an applicator to which cleaning towels maybe attached.
%he operator wipes all surfaces with the superheated vapor, changing the cloth as it
becomes soiled.
1anufacturers of some of these systems claim that the units re,uire no
chemicals, but housekeeping managers should familiarize themselves with the
claims and the infection&control needs of their facility.
1oreover, as cited by !tacy '"##*, several manufacturers now market
restroom cleaning kits that might include a cleaning cart, a bucket and a series of
e.tension handles with associated specialized mop heads and attachments. %he
cart has space for storing cleaning supplies and paper products. Increasingly, crews
are replacing old cotton&string mops with micro fiber flat mops that are easier to use,
lighter and enable aggressive cleaning of the surface. !ome advocates of micro
fiber cleaning cloths say that the cloths eliminate or mitigate the need for cleaning
chemicals.
4nother technology in cleaning is the use of powered cleaning
e,uipment. !pecialized power washers for cleaning restrooms have been available
for several years now. >enerally, the power washer is cart&mounted for carrying
limited cleaning supplies and might come in various sizes. Basically, after the floor
has been swept, the unit allows the operator to power&wash the restroom from
ceiling to floor.
%hese units have specialized chemicals, applied through a solution pick&up
hose that afford deep cleaning and drying of surfaces.
1anufacturers have provided a new generation of e,uipment for
housekeeping managers to specify to improve the level of restroom cleaning in their
facilities. %o complement this cleaning process, >reen !eal has developed a
checklist on what to look for in a !uperior $leaner. >reen !eal defines a superior
cleaning chemical as /one that lessens its environmental impacts at every stage of
its life cycle.
4mong the items on the checklist are the followingA products should be both
biodegradable and non&to.icD phosphates concentration should be ) percent of
weight or less, and those without are bestD products should work in cold water and
be concentratedD avoid products with chlorine bleach or sodium hypochlorite should
be avoidedD when dilutedD concentrations of volatile organic chemicals should not
e.ceed 7# percent of the weightD choose surfactants derived from vegetable oil and
avoid those with nonylphenol etho.ylateD use products with a neutral pHD and
choose products that are packaged in recycled containers.
In addition to this information, the @.!. 2nvironmental 9rotection 4gency '294*
has developed a :atabase of 2nvironmental Information for 9roducts and !ervices.
%he database provides useful sources of information on the environmental prefer
ability of products and services. '!tacy, "#77*
Posting Safety Data Sheets
4nother similarities among the three countries is the use of 1aterials !afety
:ata !heetsA 1aterials !afety :ata !heet '1!:!* is a sheet that describes any
hazard post by the product including dangers presented when mi.ing it with other
substances, and indicates what cause of treatment maybe recommended if the
product is taken internally, inhaled or placed in direct contact with skin or eyes.
It could be noted, likewise, that it is a common practice among the three
countries that 1aterial !afety :ata !heets must be available for each hazardous
material-chemical and should be readily available and accessible.
1usculoskeletal injuries and accidents are also common among the three
countries3 standards. 1any jobs have risks that can lead to sprains and strains to
the back and other parts of the body. ?orkplace factors associated with the
musculoskeletal injuries and disorders as listed by !ingapore 1inistry of ?ork
ccupational Health and !afety include the followingA
!*k*ard postures4 %his will include bending the back during bed making or
working with the arms above shoulder height during cleaning and stretching to
reach across the table t get an item.
#anual handling4 Heavy or fre,uent lifting, pushing, pulling or carrying puts
a strain on the back and also the upper limbs. Back injuries and other
musculoskeletal sprains and strains may occur among bellmen, housekeepers,
and laundry and kitchen staff involved in manual handling activities.
Prolonged standing4 It can contribute to lower and pain. 1ost of the jobs in
hotel involve standing work for many hours.
%epetiti(e mo(ements4 =epetitive use of the hands and upper limb may
result in pain in the wrist, elbow and shoulder. 9ersons at risk include room
attendants, laundry operators and kitchen staff.
occur, making the problem worst.
1ost of the problems can be prevented through the application of good
ergonomic principles in work design and work practices.
1anual handling especially in storage areas can lead to over e.ertion,
injuries, sprains and strains. %he risks of injury can be reduced by stacking items so
they are stable, organizing storage areas by weight by weight, with heavier items
between knee and chest levels to minimize lifting, using ladder or step stool to
reach items or higher shelves.
1ajority of slips and falls accidents are due to spilling of li,uids. !H4
recommends that employees should maintain floors in a clean and dry conditions
and mats should be provided. 4lso, !H4 recommends handrailsD good
housekeeping procedures and immediate floor clean up of spills. !lippery surfaces
are the major causes of accidents in the hospitality industry.
%his can be prevented by using non&slip footwear, posting of danger signs
around the spills or wet floor, installation of non&slip tiles and the use of rubber mats
in areas where the floors are constantly wet.
1any work place injuries also result from workers tripping over physical
obstructions or falling from height. %his could be due to insufficient lighting, poor
housekeeping, wet and slippery floors, and a lock of flat forms or staircases. %his
can be prevented by reporting poor lighting, ensuring carpets and rugs are free of
hoists and loose edges and make use of anti slip flooring. Ialls from ladder
comprise about <8 of falls from elevation in the hotel industry. =educing the risks of
injury can be done using a ladder that has slip resistant.
ther similarities noted in the occupational safety standards among these
countries are the handling of biohazards. 4ccording to !H43s Blood 9athogen
standards, contaminated carpets may carry bloods or other infectious materials.
4ccording to :r. =obert l 4nderson of the National $enter for Infectious :isease,
blood or other body fluids spilled on carpets should be promptly and carefully
cleaned and disinfected. If such fluids are allowed to stand for a period of time and
harden up, the removal of these dried fluids will be difficult. %he highest grade of
antimicrobial treatment possibly by sanitizing maybe applied, but the number of
bacteria present is simply reduced.
Housekeepers in a hotel are at the most risk for coming into contact with
infectious bodily fluids. Included in the !H43s blood&borne pathogen standard is
that an employee must implement a written schedule located within the facility that
states the types of the surface to be cleaned, the type of soil present and other
tasks to be performed in the area.
%able " presents the differences noted on the occupational and safety
standards of the 5 countries
Table )
Differences on the International $ccupational Safety and Health Standards
+nited States
$ccupational Safety and
Health Di(ision
Singapore #inistry of
&ork
$ccupational Safety and
Health Di(ision
Canadian Centre for
$ccupational Health and
Safety
14 Laundry Haard
7.7. laundry being
transported must be
decontaminate in bags or
containers labeled or color&
coded
14 Thermal Stress
7.7. proper ventilation
7.". appropriate work&rest
schedule
".5. appropriate uniform
)4 Cuts
".7. proper handling of
broken glass or porcelain
54 'lectrocution
5.7. =egular inspection of
electrical e,uipment and
appliances by ,ualified
electrician
04 -ire and '<plosion
0.7. conduct regular fire
drills
14 Burn haards
7.7. @se of mittens or dry
cloths when handling hot
objects
)4 #achinery Haards
".7. secure all guards are
in place before using
e,uipment
".". check-read
manufacturers instruction
for safe use
".5. @nplug e,uipment
before doing clean&up
maintenance or repairs
;.". 9resence of fire
e.tinguisher and sprinkles
;.5. Iire escape e.its are
properly marked and free
from obstruction
%able " shows that some standards are not found in other countries3
occupational safety and health standards.
It could be seen in %able " that @nited !tates, !ingapore and $anada have
different standards in laundry hazard in housekeeping. +aundry hazards are among
the differences between the three countries and it can be avoided by providing
separate color coded, and labeled laundry bags.
?ith hotel linens being changed on a daily basis, proper disinfection is
important in keeping safe conditions. Blood borne and other infectious fluids may
often be present in hotel sheets and towels. 4ccording to !H4, Econtaminated
laundry shall not be sorted or rinsed in the location of use , and must be transported
to the laundry for decontamination in bags or containers labeled or color&coded in
accordance with 7G7#.7#5#'g*'7*'i*.E !H4 recommends melt away bags which
can be thrown directly into washers without having to unload the contaminated
laundry, therefore reducing the risk of coming into contact with contaminates.
'!H4Hotel =egulationseHow.com*
+ikewise, thermal stress standards also differ from other countries. Heat
stress according to !ingapore 1inistry of ?ork ccupational !afety and Health
:ivision, can be prevented by improving the ventilation through a carefully plan and
laid out e.haust and air conditioning system, implementing and following
appropriate work&rest schedule, avoiding thick clothing and drinking plenty of water
to replenish the water lost through dehydration.
In addition, standards on accidents with cuts may occur from the use of
knives and machinery in kitchens, laundries and engineering workshops. $uts may
also arise form handling broken glass or porcelain by room attendants, waiters or
chefs.
1achineries used in the kitchens and laundries like mincers, food mi.ers,
meat slices and ironing machines should be properly guarded. ?here this is not
feasible, sensors or two&hand controls can be used. 4 guard that is provided but not
put in position would not serve its intended purpose. =egular maintenance would
also reduce accidents that result from faulty machinery. !taff should be encouraged
to maintain good housekeeping at the workplace.
!tandards on electrocution are also among the standard of !ingapore3s
!H. It occurs when the human body becomes a part of an electric circuit through
which current passes. 2lectrical e,uipment and appliances should be regularly
inspected by a ,ualified electrician to ensure that they remain in good working
condition and will not pose danger to unsuspecting staff. 2.treme care should be
taken in workplaces where workers come into contact with fluids that may be good
conductors of electricity. 2.amples include kitchens, laundries, and hotel rooms
where electrical appliances may be used for cleaning.
4nother standard in !ingapore 1inistry of ?ork ccupational !afety and
Health :ivision is in Iire and 2.plosion4 !ome hotels use pressure vessels like
steam boilers for the purpose of supplying their laundries with steam and hot water.
%hese steam boilers are usually located in specially designated boiler rooms. 4ir
receivers are also used in the tool rooms and workshops. %hese pressure vessels
shall be regularly inspected as re,uired by law. =egular maintenance and checks
should also be carried out by the boiler attendants. !taff, especially those working in
the kitchens, should be taught on how to detect gas leakage with the use of pilot
light indicators.
2mployers are advised to plan and conduct regular fire drills to familiarize
n the other hand, $anadian $enter for ccupational !afety and Health had
provided standards on 1achinery Hazard.
2,uipment that starts up une.pectedly, especially during cleanup or
maintenance, can cause serious injuries. =educe the risk of injury by unplugging
e,uipment before doing cleanup, maintenance, or repairs. If the e,uipment is
hardwired, follow the specific lockout procedure for that e,uipment.
%able 5 presents the harmonized occupational safety and health standards of
@!4, !ingapore and $anada.
Table 5
Harmonied $ccupational Safety and Health Standards
14 #aterials safety data sheet
7.7. 1aterials !afety :ata !heets '1!:!* are used for each hazardous materials
7.". 2mployees are trained to read labels of hazardous chemicals.
)4 &orking *ith Chemical
".7. 9re&mi.ed chemicals are contained and attached to a hose or dispenser
".". 2ye protector is worn during handling of chemical.
".5. $hemical containers are clearly labeled or color coded.
".;. %here is proper ventilation when using chemicals.
".). !uitable protective clothing is worn.
".<. 4nnual medical e.amination for workers using chemicals is conducted.
".6. !afe work procedures are followed when handling chemicals.
".H. $hemicals are stored in properly ventilated and locked area. 4 warning sign
is posted in this storage area.
".G. 4 /green0 housekeeping procedure is used.
54 Pre(ention of #usculoskeletal In"uries and Disorder
5.7. 2mployees are trained to do proper bed making.
5.". !afe-correct lifting techni,ues are used.
5.5. :ollies are used whenever possible.
5.;. Items are stacked so they are stable.
5.). !torage areas are organized by weight.
5.<. 4 ladder-step is used to reach items on higher shelves.
04 Pre(ention of Slips and -alls
;.7. 9lacing of danger sign for wet floors.
;.". 1andatory use of non&skid shoes-soles
;.5 Iloors and stairs are kept dry clean.
;.;. 9oor lightning is reported.
;.). $arpets and rugs are free from loose edges.
;.<. 4nti&slip flooring is installed.
;.6. =ubber mats are placed in areas constantly wet.
;.H. !lip resistant wa.es to polish and treat floors are used.
64 Biohaards
).7. =ubber gloves are used when handling soiled items with blood or body
fluids.
).". !pecially&marked laundry bags are used to separate soiled items.
34 Thermal Stress
<.7. proper ventilation
<.". appropriate work&rest schedule
<.5. appropriate uniform
74 -ire and '<plosion
7.7. conduct regular fire drills
H.". 9resence of fire e.tinguisher and sprinkles
H.5. Iire escape e.its are properly marked and free from obstruction
H.;. =egular inspection of electrical e,uipment and appliances by ,ualified electrician
H.). $heck-read manufacturers instruction for safe use
H.<. @nplug e,uipment before doing clean&up maintenance or repairs
%able 5 shows the harmonized standards among the three countries with
specific guidelines on hotel operations of @!4, !ingapore and $anada.
It is common between the three countries the use and the full implementation
on the use of 1aterials !afety :ata !heets '1!:!*. #SDS '1aterials :ata !heet*
is a sheet that describes any hazard post by the product, including dangers
presented when mi.ing it with other substances, and indicate what course of
treatment may be recommended if the product is taken internally, inhaled, or placed
in direct contact with skin or eyes, as defined by the ccupational !afety and Health
$enter.
?orking with chemicals, on the other hand, is also of great concern among
hotel operations. !H4 recommends having a written program located in the facility
and containing such things outlined in the Hazard $ommunication !tandard. !uch a
program should state where first aid services can be located on the premise.
4dditionally, written procedures for the appropriate gloves and eyewear to be used
in order to protect the body against harmful chemicals should be in place.
+ikewise, prevention of musculoskeletal injuries and disorder resulting from
awkward postures, manual handling, prolong standing and repetitive movements
are e,ually important to keep an eye on in a hotel operation.
occur, making the problem worst.
1ost of the problems can be prevented through the application of good
ergonomic principles in work design and work practices.
!H4 recommends that employees should maintain floors in clean and dry
conditions and mats should be provided in order to avoid accidents as to slips and
falls. 4lso, !H4 recommends handrailsD good housekeeping procedures and
immediate floor clean up of spills. !lippery surfaces are the major causes of
accidents in the hospitality industry.
1any times, bodily fluids will be present in the rooms and these can be
known as Biohazards. 4ccording to !H4Js Blood borne 9athogens standard,
contaminated carpets may carry blood or other infectious materials. 4s such, when
these infectious materials are spilled onto carpets, =obert +. 4nderson, 9h: of the
National $enter for Infectious :iseases states that, EBlood or other body fluids
spilled on carpets should be promptly and carefully cleaned, and disinfected. If such
fluids are allowed to stand for a period of time and hardened or Eset up,E the
removal of these dried fluid materials will be difficult. $oncerning the treatment of
carpets, the highest grade of antimicrobial activity possible is Esanitizing,E which
simply reduces the total number of bacteria present.E ?hile there is no set standard
for what type of disinfectants are to be used, they must be present when cleaning
contaminated carpets.
Housekeepers in a hotel may be at the most risk for coming into contact with
infectious bodily fluids. Included in !H4Js Blood borne 9athogens standard
mentioned above is that, an employer must implement a written schedule located
within the facility which states the types of surfaces to be cleaned, the type of soil
present and other tasks needed to be performed in this area.
9reventing thermal - heat stress which is essential in developing guidelines for
occupational safety can be prevented by improving the ventilation through a
carefully plan and laid out e.haust and air conditioning system, implementing and
following appropriate work&rest schedule, avoiding thick clothing and drinking plenty
of water to replenish the water lost through dehydration.
Improper usage or faulty electrical installations could result fires. !ome
hotels use pressure vessels like steam boilers for the purpose of supplying their
laundries with steam and hot water. %hese steam boilers are usually located in
specially designated boiler rooms. 4ir receivers are also used in the tool rooms and
workshops. %hese pressure vessels shall be regularly inspected as re,uired by law.
=egular maintenance and checks should also be carried out by the boiler
attendants.
2mployers are advised to plan and conduct regular fire drills to familiarize
)4 '<tent of Practice of the Harmonied Standards !mong the Participants
%able ; presents the harmonized standards lifted from the similar standards
practiced by @!4, $anada and !ingapore. It also indicated the e.tent of practice of
the harmonized occupational safety and health standards among the participants.
Table 0
'<tent of Practice of the Harmonied Standards in #aterials Safety and Data
Sheet
Hotels #SDS Interpretation
! 0400 Iull 2.tent
B 0405 Iull 2.tent
C 64// Iullest 2.tent
D 64// Iullest 2.tent
' 64// Iullest 2.tent
- 64// Iullest 2.tent
; 0415 Iull 2.tent
H 64// Iullest 2.tent
I 64// Iullest 2.tent
B 0496 Iullest 2.tent
D 046/ Iullest 2.tent
L 64// Iullest 2.tent
# 04F0 Iullest 2.tent
%he overall weighted mean of all the hotels is shown in %able ;. %he table
reveals that most of participating hotels practiced the use of 1aterials !afety :ata
!heet to a fullest e.tent. Hotels $,:, 2, I, H, I, M, N, + and 1 practiced the use of
1!:! to a fullest e.tent while Hotel 4,B, and > practiced the use of 1!:! to a full
e.tent. Hotel > got the lowest rate of ;.75 in practicing the use of 1aterials !afety
:ata !heet.
Table 6
'<tent of Practice of the Harmonied Standards in &orking *ith Chemicals
Hotels &orking *ith chemicals Interpretation
! 0455 Iull 2.tent
C 0405 Iull 2.tent
- 04// Iull 2.tent
; 04)6 Iull 2.tent
B 0419 Iull 2.tent
D 5496 Iull 2.tent
# 0496 Iullest 2.tent
%able ) reveals that most of participating hotels worked with chemicals to the
fullest e.tent. Hotels B, :, 2, H, I, + and 1 practiced working with chemicals to the
fullest e.tent while Hotel 4, $, I, >, M,N, and 1 practiced working with chemicals to
a full e.tent. n the other hand, Hotel N got the lowest rate of 5.6) in practicing the
use of 1aterials !afety :ata !heet.
Table 3
'<tent of Practice of the Harmonied Standards in Pre(ention of #usculoskeletal In"uries and
Disorders
Hotels musculoskeletal Interpretation
! ;.6H Iullest 2.tent
B ).## Iullest 2.tent
C ).## Iullest 2.tent
D ).## Iullest 2.tent
' ).## Iullest 2.tent
- ).## Iullest 2.tent
; ;.6) Iullest 2.tent
H ).## Iullest 2.tent
I ).## Iullest 2.tent
B ;.H5 Iullest 2.tent
D ;.6) Iullest 2.tent
L ).## Iullest 2.tent
# ;.HH Iullest 2.tent
%he overall weighted mean of all the hotels is shown in %able <. %he table
revealed that all the participating hotels practiced the prevention of musculoskeletal
injuries and disorders to the fullest e.tent. Hotels > and got the lowest rate of ;.6)
in preventing musculoskeletal injuries and disorders.
Table 9
'<tent of Practice of the Harmonied Standards
in Pre(ention of Slips and -alls
Hotels slips G falls Interpretation
! ;.H" Iullest 2.tent
B ;.GG Iullest 2.tent
C ;.6# Iullest 2.tent
' ;.G" Iullest 2.tent
- ;.66 Iullest 2.tent
; ;.5# Iull 2.tent
I ;.G# Iullest 2.tent
B ;.6# Iullest 2.tent
D ;.;H Iull 2.tent
L ;.HH Iullest 2.tent
# ;.H7 Iullest 2.tent
%he overall weighted mean of all the hotels is shown in %able 6. %he table
reveals that most of participating hotels practiced the standards in prevention of
slips and falls to the fullest e.tent. Hotel > and N practiced the 9revention of !lips
and Iall to the full e.tent, while the remaining hotel practiced the said standard to a
fullest e.tent. Hotel > got the lowest rate of ;.5# in preventing slips and falls.
Table 7
'<tent of Practice of the Harmonied Standards in Biohaards
Hotels biohaards Interpretation
! 5.6H Iull 2.tent
B ;.G5 Iullest 2.tent
C ;.;5 Iull 2.tent
- ;.G" Iullest 2.tent
; ;.") Iull 2.tent
B ;.)# Iullest 2.tent
D ;.<5 Iullest 2.tent
# ;.G; Iullest 2.tent
%able H reveals that most of participating hotels practiced the !tandards in
Biohazards to the fullest e.tent. Hotels :, 2, H, I and + got the highest rate of ).#,
while Hotel 4 got the lowest rate of 5.6H in practicing the !tandards in Biohazards.
Table F
'<tent of Practice of the Harmonied Standards in '@uipment
Hotels e@uipment Interpretation
! ;.66 Iullest 2.tent
C ;.6; Iullest 2.tent
- ;.G) Iullest 2.tent
; ).## Iullest 2.tent
D ;.<H Iullest 2.tent
# ;.<H Iullest 2.tent
%he overall weighted mean of all the hotels is shown in %able G. %he table
revealed that all the participating hotels practiced the standards in handling
e,uipment to the fullest e.tent. Hotels N and 1 got the lowest rate of ;.<H in
practicing the proper handling of e,uipment.
Table 1/
'<tent of Practice of the Harmonied Standards in !ccident
Hotels accident Interpretation
! ;.H6 Iullest 2.tent
C ;.G< Iullest 2.tent
' ;.H# Iullest 2.tent
- ;.G6 Iullest 2.tent
B ;.H" Iullest 2.tent
D ;.6# Iullest 2.tent
%able 7# reveals that all the participating hotels practiced the !tandards in
preventing accidents to the fullest e.tent. Hotel N got the lowest rate of ;.6# in
practicing the standards in preventing accidents.
Table 11
'<tent of Practice of the Harmonied Standards in !nnual #edical
'<amination
Hotels
standard H
medical e<am Interpretation
! ).## Iullest 2.tent
C ;.H< Iullest 2.tent
- ;.H5 Iullest 2.tent
B ;.55 Iull 2.tent
L ;.)# Iullest 2.tent
1eanwhile, %able 77 shows the e.tent of practice of the hotel standards in
conducting annual e.amination. %he participants indicated that the hotel practiced
with the fullest e.tent in terms of the conduct of annual physical e.am e.cept for
Hotel M ';.55* who practiced to the full e.tent.
Table 1)
'<tent of Practice of the Harmonied Standards in Housekeeping Safety and Health Plan
Hotels safety plan Interpretation
! 5.6H Iull 2.tent
- ;.)# Iullest 2.tent
; ;.") Iull 2.tent
B ;.<6 Iullest 2.tent
D ;.") Iull 2.tent
L ;.6) Iullest 2.tent
# ).## Iullest 2.tent
%able 7" indicates that the !tandards in Housekeeping !afety and Health
9lan are practiced to the fullest e.tent based on the highest weighted mean of ).#
and with the lowest weighted mean of 5.6H as rated by Hotel 4.
Table 15
'<tent of Practice of the Harmonied Standards in 'mployees 'ducation and Training
Hotels 'ducation G training Interpretation
B ;.6) Iullest 2.tent
D ;.)# Iullest 2.tent
%he overall weighted mean of all the hotels is shown in %able 75. %he table
reveals that most of participating hotels practiced the standards in 2mployees
2ducation and %raining to the fullest e.tent. Hotel N got the lowest rate of ;.)# in
practicing the provision for employee3s education and training.
Table 10
#ean Scores of Hotels !ccording to Harmonied Standards
Hotels #ean Score Interpretation
! ;.)) Iullest 2.tent
C ;.<H Iullest 2.tent
' ;.G7 Iullest 2.tent
; ;.)" Iullest 2.tent
I ;.G7 Iullest 2.tent
D ;.5G Iull 2.tent
L ;.H6 Iullest 2.tent
%able 7; shows that the harmonized ccupational !afety and Health
!tandards in housekeeping are practiced to the fullest e.tent by the 75 participating
delu.e hotels. %hese indicate that most of the participating hotels since they are
affiliated with the international franchise chain of hotels, strictly followed the
standards in order to abide with the rules and regulations of the mother hotel.

!tandards are important in a workplace because they provide tangible
benefits both to the employers and employees. In addition to safety concerns, a
workplace environment that is safe and healthful enhances creativity and innovation
leading to increased employee productivity.
Based on the given statistics by the Bureau of ?orking $onditions together
with :epartment of +abor and 2mployment, and ccupational !afety and Health
$enter, the accommodation and lodging industry in general shares a huge
percentage in terms of accidents and injuries.
+ikewise, the given number of incidents recorded pertains not only with the
delu.e hotel in 1etro 1anila but to all hotel categories and other lodging
establishments. It is also noted that based on the casual interview with the
supervisors and housekeeping employees because these hotels are affiliated with
the international chain of hotel, standards are strictly followed in terms of safety and
health among employees.
Based on the study conducted by the ccupational Injuries !urvey of "###,
the hospitality industry figured second among the list of industries that reported
injuries and illnesses. $ommonly reported injuries are cuts, burns, sprains and
strains. %he hospitality industry operates for twenty four hours such that workers are
burdened by working in shifts which may put employees at risk to work&related
problems. '(illanueva, "##)*.
Table 164
,umber of Cases of Incidents1 )//F
$ccupation title AS$CC ,umber of Cases of
incidents
Nursing aides, orderlies, and attendants '57C7#7"*
Manitors and cleaners, e.cept maids and
housekeeping cleaners
'56C"#77*
1aintenance and repair workers, general ';GCG#;"*
1aid and housekeeping cleaners '56C"#7"*
!ourceA www.stats.bls.gov
In the ccupational Injuries !urvey of "##G, the private industry showed a
number of cases of work&related injuries and illnesses with lost workdays.
Table 13
,onfatal in"uries and illnesses for Pri(ate Industry1 )//F
,onfatal in"uries and illnesses1
pri(ate industryH )//F
1196)1)6/ 1//E
$ases involving days away from work G<),### )).#6
$ases involving sprains, strains, tears 56G,5;# "7.<)
$ases involving injuries to the back 7G),7)# 77.7;
$ases involving falls "7",6<# 7".7;
Table 194 Physical Haards
Table 174 Chemical Haards
Cause 'ffect
4irborne chemicals & lung diseases as chronic
bronchitis
& disease of the heartD blood
vessels and other parts of the
body
?ater with lead content and other
chemicals added
D nitrate in water
& neuroligical function
& blue babies
'methaemoglobinaemia*
Cause 'ffect
Inappropriate microclimate in premises &heart Q blood vessel disorders,
& breathing disorders
& e.haustion
& fatigue
& lack of concentration
& errors and accidents
Inappropriate lighting, impact on
human health, work safety measures
& eye strain
& sore eyes
& dizziness
& worse orientation
& deteriorating eye&sight
Noise hazards & loss of hearing
& changed breathing rhythm Q
pulse
& rise in blood pressure
& weakened attention
Table 1F4 Biological Haards
Cause 'ffect
@nsafe or non potable water & cholera
9athogens as to coli form bacteria & gastrointestinal and other infectious
illness
9ollen grains, fecal material from
house dust mites
& attack of asthma
54 Test for Significant Difference on the %ating of the Participants
Table )/
Test for Significant Differences for #SDS
Hotels
#SDS
&# Interpretation
! 0400 Iull 2.tent
B 0405 Iull 2.tent
C 64// Iullest 2.tent
; 0415 Iull 2.tent
D 046/ Iullest 2.tent
# 04F0 Iullest 2.tent

p= (alue /4/7
Conclusion not significant
?1 C weighted mean significant at RS#.#)
%able "# shows the rating of the participants on the e.tent of practice on
standards in using 1aterials !afety :ata !heets. %he table reveals that the
computed p&value is more than the #.#) level of significance. %hese findings
revealed that the assessment regarding the e.tent of practice on standards in using
1aterials !afety :ata !heets made by the 2.ecutive Housekeepers and
Housekeeping !upervisors had no significant difference. %he null hypothesis stating
that there is no significant difference in the ratings of the participants on the e.tent
of practice on standards in using 1aterials !afety :ata !heets was accepted. %hus,
the standard is acceptable to apply in hotel housekeeping operation.
Table )1
Test for Significant Differences in Standards on &orking *ith Chemicals
Hotels
*orking *ith chemicals
&# Interpretation
! 0455 Iull 2.tent
C 0405 Iull 2.tent
; 04)6 Iull 2.tent
B 0419 Iull 2.tent
D 5496 Iull 2.tent
# 0496 Iullest 2.tent

p 8 (alue /4/)
Conclusion significant
?1 C weighted meanD significant at RS#.#)
%he comparison of the ratings of the participants on the e.tent of practice on
?orking with $hemicals is shown in %able "7. %he table reveals that the computed
value of 9 #.# is below #.#) significant values. %hese findings showed that the
assessment regarding the e.tent practice on ?orking with $hemicals made by the
2.ecutive Housekeepers and Housekeeping !upervisors had significant difference.
%he null hypothesis stating that there is no significant difference in the ratings of the
participants on the e.tent of practice on standards on ?orking with $hemicals was
not accepted.
Table ))
Test for Significant Differences in Standards in Pre(ention of #usculoskeletal
In"uries and Disorders
Hotels
musculoskeletal
&# Interpretation
! ;.6H Iullest 2.tent
- ).## Iullest 2.tent
; ;.6) Iullest 2.tent

p 8 (alue #.<6
?orking with $hemicals is shown in %able "7. %he table reveals that the computed
value of 9 #.<6 is more than #.#) significant values. %hese findings showed that the
assessment regarding the e.tent practice on ?orking with $hemicals made by the
2.ecutive Housekeepers and Housekeeping !upervisors had no significant
difference. %he null hypothesis stating that there is no significant difference in the
ratings of the participants on the e.tent of practice on standards on ?orking with
$hemicals was accepted.
Table )5
Test for Significant Differences in Standards in Pre(ention of Slips and -alls
Hotels
slips G falls
&# Interpretation
! ;.H" Iullest 2.tent
B ;.GG Iullest 2.tent
C ;.6# Iullest 2.tent
' ;.G" Iullest 2.tent
; ;.5# Iull 2.tent
I ;.G# Iullest 2.tent
B ;.6# Iullest 2.tent
D ;.;H Iull 2.tent
L ;.HH Iullest 2.tent

p= (alue #.##
prevention of slips and falls is shown in %able "5. %he table reveals that the
computed value of 9 #.# is below #.#) significant values. %hese findings showed
that the assessment regarding the e.tent practice on prevention of slips and falls
made by the 2.ecutive Housekeepers and Housekeeping !upervisors had
significant difference. %he null hypothesis stating that there is no significant
difference in the ratings of the participants on the e.tent of practice on prevention of
slips and falls was not accepted.
Table )0
Test for Significant Differences in Standards in Pre(ention of Biohaards
Hotels
biohaards
&# Interpretation
! 5.6H Iull 2.tent
B ;.G5 Iullest 2.tent
C ;.;5 Iull 2.tent
; ;.") Iull 2.tent
B ;.)# Iullest 2.tent
D ;.<5 Iullest 2.tent
# ;.G; Iullest 2.tent

p= (alue #.##
prevention of biohazards is shown in %able ";. %he table reveals that the computed
value of 9 #.# which is below #.#) significant values. %hese findings showed that
the assessment regarding the e.tent practice on prevention of biohazards made by
the 2.ecutive Housekeepers and Housekeeping !upervisors had significant
ratings of the participants on the e.tent of practice on prevention of biohazards was
not accepted.
Table )6
Test for Significant Differences in Standards in Proper +sage of '@uipment
Hotels
standard <
e@uipment Interpretation
! ;.66 Iullest 2.tent
C ;.6; Iullest 2.tent
- ;.G) Iullest 2.tent
D ;.<H Iullest 2.tent
# ;.<H Iullest 2.tent

p= (alue #.;7
%able ") shows the rating of the participants on the e.tent of practice on
standards in using e,uipment. %he table reveals that the computed p&value #.;7 is
more than the #.#) level of significance. %hese findings revealed that the
assessment regarding the e.tent of practice on standards in using e,uipment made
by the 2.ecutive Housekeepers and Housekeeping !upervisors had no significant
ratings of the participants on the e.tent of practice on standards in using e,uipment
was accepted.
Table )3
Test for Significant Differences in Standards in Pre(ention of !ccidents
Hotels
accident
&# Interpretation
C ;.G< Iullest 2.tent
- ;.G6 Iullest 2.tent
B ;.H" Iullest 2.tent
D ;.6# Iullest 2.tent

p= (alue #.)<
%able ") shows the rating of the participants on the e.tent of practice on
standards in preventing accidents. %he table reveals that the computed p&value of
#.)< is more than the #.#) level of significance. %hese findings revealed that the
assessment regarding the e.tent of practice on standards in preventing accidents
made by the 2.ecutive Housekeepers and Housekeeping !upervisors had no
significant difference. %he null hypothesis stating that there is no significant
difference in the ratings of the participants on the e.tent of practice on standards in
preventing accidents was accepted.
Table )9
Test for Significant Differences in Standards in the Conduct
of !nnual #edical '<amination
Hotels
medical e<am
&# Interpretation
! ).## Iullest 2.tent
C ;.H< Iullest 2.tent
- ;.H5 Iullest 2.tent
B ;.55 Iull 2.tent
L ;.)# Iullest 2.tent

2alue #.")
%able "6 shows the rating of the participants on the e.tent of practice on
standards in conduct of annual medical e.am. %he table reveals that the computed
p&value of #.") is more than the #.#) level of significance. %hese findings revealed
that the assessment regarding the e.tent of practice on standards in the conduct of
annual physical e.am made by the 2.ecutive Housekeepers and Housekeeping
!upervisors had no significant difference. %he null hypothesis stating that there is
no significant difference in the ratings of the participants on the e.tent of practice on
standards in the conduct of annual physical e.am was accepted.
Table )7
Test for Significant Differences in Standards in Pro(ision of Safety Plan
Hotels
standard G
safety plan Interpretation
! 5.6H Iull 2.tent
- ;.)# Iullest 2.tent
; ;.") Iull 2.tent
D ;.") Iull 2.tent
L ;.6) Iullest 2.tent

2alue #.#6
provision of safety plan is shown in %able "H. %he table reveals that the computed
value of 9 #.#6 is more than #.#) significant values. %hese findings showed that the
assessment regarding the e.tent practice on provision of safety plan made by the
2.ecutive Housekeepers and Housekeeping !upervisors had no significant
ratings of the participants on the e.tent of practice on provision of safety plan was
accepted.
Table )F
Test for Significant Differences in Standards in Pro(ision
for 'ducation and Training
Hotels
standard 7#
education G training Interpretation
B ;.6) Iullest 2.tent
D ;.)# Iullest 2.tent

2alue #.;5
%able "G shows the rating of the participants on the e.tent of practice on
standards in provision for education and training. %he table reveals that the
computed p&value of #.;5 is more than the #.#) level of significance. %hese findings
revealed that the assessment regarding the e.tent of practice on standards in
provision for education and training made by the 2.ecutive Housekeepers and
Housekeeping !upervisors had no significant difference. %he null hypothesis stating
that there is no significant difference in the ratings of the participants on the e.tent
of practice on standards provision for education and training was accepted.
04 Issues and concerns
%he following are some of the issues and concerns in the observance of the
!afety and Health !tandards in Housekeeping.
a. 'conomics C some hotel establishments find implementing a good
occupational safety and health program e.pensive.
2.perts are invited to conduct audit of the premises to ensure that e,uipment
and tools are well&maintained and safe to use. !afe work procedures are followed
and implemented.
2mployees must be trained regularly through series of seminars and
workshops.
b. ,e* Technology C cleaning chemicals that are environmentally friendly,
/green0 are e.pensive. New advances in cleaning e,uipment may spell costs
for the hotel operation.
c. La*s & ccupational !afety and Health laws are not fully enforced in the
9hilippines to eliminate or reduce hazards in workplaces. It is the
responsibility of the :epartment of +abor and 2mployment to enforce
mandatory ccupational !afety and Health !tandards. +ikewise, it is also the
duty of :+2 to conduct continuing studies and research to develop
innovative methods, techni,ues and approaches to deal with occupational
safety and health problemsD to discover latent diseases by establishing
causal connections between diseases and work in environmental conditionsD
and to develop medical criteria which will assure insofar as practicable that
no employee will suffer impairment or diminution in health, functional
capacity, or life e.pectancy as a result of his work and working conditions.
%he ccupational safety and Health 4ct re,uires employees by law, to
keep their places of business free from hazards that may cause harm or
injury to the employees. :!H4 inspectors can enter an employee premises
without notice to conduct inspection, review records, and ,uestion workers
about safety. ?hen serious injury or death is involved, criminal charges can
be filed against the establishments.
d. 'thics = 2mployees e.pect to find a safe place to work and hotel operators
must see to it that their properties are free from harm, injury or risks.
94 Proposed Safety and Health ;uidelines for Housekeeping 'mployees
>uidelines for ccupational !afety and Health for Housekeeping were
developed to provide information on the identification of work hazards and their
preventionD and the establishment of safety and health programs.
%he purpose of the guidelines is to provide information and guidance on theA
1. identification of work hazards and their preventionD and
2. 2stablishment of safety and health programs
%he common workplace hazards and their preventive measures, the
principles and elements of safety and health management, check lists and relevant
references are included in these guidelines.
14 &orking *ith Chemicals
$hemicals are used e.tensively in industry. 1any
useful products are derived from chemicals.
2.amples are pesticides, fertilizers, paints, plastics and fiber glass. However, it is
important to e.ercise caution in the usage of chemicals. !ome chemicals are
inherently so dangerous that they have to be stored in special containers to avoid
contact with air. thers may appear harmless, but can cause injury almost
immediately upon contact. Ior many to.ic chemicals, the health effects may take a
long period of time to develop. Basically, chemicals may pose one or more of the
following hazardsA to.ic, flammable, e.plosive, reactive and radioactive. %o assess
the hazard potential of a chemical, one should look not just at the inherent
properties, such asA flammability, to.icity, reactivity or radioactivity of the chemical
but also, the degree of e.posure to the users. %he latter would depend on many
factors such asD the chemical and physical propertiesD fre,uency of usageD amount
of materials being used and manner in which such chemicals are handled.
7.7. 9re&mi.ed chemicals are contained and attached to a hose or
dispenser
7.". 2ye protector is worn during handling of chemicals.
7.5. $hemical containers are clearly labeled or color coded.
7.;. %here is proper ventilation when using chemicals
7.). !uitable protective clothing is worn.
7.<. 4nnual medical e.amination for workers using chemicals is conducted.
7.6. !afe work procedures are followed when handling chemicals.
7.H. $hemicals are stored in properly ventilated and locked
area. 4 warning sign is posted in this storage area.
".G. />reen0 housekeeping procedures are practiced
)4 #aterials safety data sheet
".7. 1aterials !afety :ata !heets '1!:!* are
APP'C may include but
are not limited to:
1ask
>loves
>oogles
Hairnet-cap-bonnet
Iacemask-shield
2ar muffs
4nti&static suits
4pron-gown-overall-
Mumpsuit
used for each hazardous material
".". 2mployees are trained to read labels of hazardous chemicals.
54 Pre(ention of #usculoskeletal
In"uries and Disorder
5.<. 4 ladder-step is used to reach items on higher
shelves.
;.;. 9oor lighting is reported.

Safe use of ladders
Inspect the ladder before and
after each use
Do not use defective ladders
e bro!en or "issin runs#
loose hines$ or "issin
scre%s or bolts
&et ladders on a flat fir"
surface$ usin slip'resistant
feet or secure bloc!in or have
so"eone to hold the ladder
(ace the ladder %hen
standin on it and %hen
cli"bin up or do%n
)eep the centre of *our bod*
%ithin the side rails
&et up barricades and
%arnin sins %hen usin a
ladder in a door%a* or
passae%a*
Do not stand on the top t%o
runs of the ladder
64 Biohaards
).7. =ubber gloves are used when handling soiled items with blood or
body fluids.
).". !pecially&marked laundry bags are used to separate soiled items
34 '@uipment
<.7. !ecure all guards in place before using e,uipment.
<.". $heck-read manufacturer3s instruction for safe use.
<.5. 2,uipment are unplugged before use or repair.
94 !ccident
6.7. Broken glasses-porcelains are placed in trash bin.
6.". (acuum cords are rolled up when not in use.
6.5. +ong hair are tied back.
6.; 2.cessive jewelries are prohibited during housekeeping.
74 !nnual #edical '<amination
H.7. Housekeeping employees are subjected to yearly medical check&up.
F4 Housekeeping Safety and Health Plan
G.7. 4 functioning occupational health and safety plan is e.isting for all
housekeeping employees.
1/4 'mployees 'ducation and Training
7#.7. Housekeeping employees are oriented -briefed on their specific jobs.
7#.". %here is regular employer3s education and training on safety and health
practices.
Responsibilities of the employees
(ollo% instructions and safe %or! procedures
+ttend safet* trainin
,se the safet* devices and personal protective e-uip"ent provided
.eport accidents$ incidents$ diseases and an* %or!place ha/ards to the supervisor or
e"plo*er
&uest %a*s to i"prove the safet* and health of the %or!
Responsibilities of the employees
(ollo% instructions and safe %or! procedures
+ttend safet* trainin
,se the safet* devices and personal protective e-uip"ent provided
.eport accidents$ incidents$ diseases and an* %or!place ha/ards to the supervisor or
e"plo*er
&uest %a*s to i"prove the safet* and health of the %or!
Responsibilities of the employer
Develop and implement an efective Safety and Health
Programme
Inform all staf of the workplace haards and ens!re that
safety r!les" training sched!les and safe work proced!res are
followed
Provide proper e#!ipment incl!ding personal protective appliances
Provide welfare facilities like rest areas and $rst aid %o&es
Doc!ment the Safety and Health Program and keep records of all
reported accidents" incidents and diseases
Responsibilities of the employer
Develop and implement an efective Safety and Health
Programme
Inform all staf of the workplace haards and ens!re that
safety r!les" training sched!les and safe work proced!res are
followed
Provide proper e#!ipment incl!ding personal protective appliances
Provide welfare facilities like rest areas and $rst aid %o&es
Doc!ment the Safety and Health Program and keep records of all
reported accidents" incidents and diseases
Chapter 6
S+##!%.1 C$,CL+SI$, !,D %'C$##',D!TI$,
Summary
%his study was conducted to determine the e.tent of practice of the
harmonized occupational safety and health standards in housekeeping of delu.e
hotels in 1etro 1anila as a basis for the development of a proposed ccupational
!afety and Health !tandards for local housekeeping employees.
%he descriptive method of research was used to gather the needed
data and information for this research.
%he study was participated in by seventy&three '65* Housekeeping 2.ecutive
and Housekeeping !upervisors from thirteen '75* delu.e hotels in 1etro 1anila.
4 survey ,uestionnaire was used to gather the needed data and information
for the study. %he ne& way 4nalysis of (ariance '4N(4* or I& test was used to
test for significant difference of the ratings of the participants from the different
hotels.
Summary of -indings
%he ccupational !afety and Health !tandards, of the !ingapore 1inistry of ?ork,
ccupational and Health :ivisionD $anadian $enter for ccupational Health and
!afety 'Health and !afety for !mall Business C $anada* and the @nited !tates
ccupational !afety and Health :ivision were used as reference for the
development of a proposed ccupational !afety and Health !tandards for local
housekeeping employees.
)4 #apped $ccupational Safety and Health Standards in HousekeepingH
Similarities and Differences
%he study showed that the @nited !tates, !ingapore and $anada
have similar ccupational !afety and Health !tandards in the following areasA
7.7. the use of less harmful chemicals in housekeepingD wearing of
personal protective e,uipment when using chemicals, and the
proper labeling and storage of these chemical
7.". the use of the 1aterials !afety :ata !heets '1!:!* which should
be readily available and accidentsD
7.5. the prevention musculoskeletal injuries and accidents through the
use of good ergonomic principles in the design of the workplace
and proper work practicesD
7.;. the handling of biohazards that can endanger the housekeeping
7.). these are some standards that differ from one country to another.
4mong these are the difference in laundry hazards, thermal
stress, and prevention of cuts, electrocution, and burn hazards.
)4 '<tent of practice of the harmonied standards
1ajority of the participating hotels practice to the fullest e.tent the following
standardsD the use of the 1aterials safety :ata sheets '1!:!*, working with
chemicals, prevention of slips and fall, handling of biohazards, proper handling of
housekeeping of housekeeping e,uipment, prevention of housekeeping accidents,
the practice of annual medical e.aminations among housekeeping staffD presence
of a housekeeping safety and health plan, and the education and training of
housekeeping.
54 Test for Significant Difference
=esults of the I& %est revealed that null hypothesis that these are no significant
difference among the ratings of the participants on the e.tent of practice of the
ccupational !afety and Health !tandards in is accepted.
04 Issues and concerns
0414 'conomics C some hotel establishment find implementing a good
occupational safety and health program, e.pensive, new advances in cleaning
e,uipment are costly.
La*s C occupational safety and health laws are not fully enforced in the
9hilippines to eliminate or reduce hazards in workplaces.
'thics C employees e.pect to find a safe place to work and hotel operates
must see to it that their properties are free from harm, injury and risks.
Conclusions
%he following conclusions were drawn based on the findings of the studyA
7. %here is no significant difference among the ratings of the participants in
terms of the standards in D 1aterials !afety :ata !heet, ?orking with
$hemicals, 9revention of 1usculoskeletal Injuries, 9revention of !lips
and Ialls, and BiohazardsD
". %here are no specific guidelines on hotel housekeeping ccupational
!afety Health !tandards developed by the government. 2ach hotel
develops its own ccupational !afety Health !tandards.
%ecommendations
4rising from the conclusion that were drawn from the results of the study, the
following recommendations were formulated and createdA
7. :evelopment of standards ccupational !afety and Health in Housekeeping
for 9hilippine setting based on the proposed guidelinesD
". !trict implementation of the developed guidelines must be implemented for
every hotel housekeeping for safe, productive and smooth operationD
5. %rainings, seminars and proper education among hotel housekeeping staff
must be conducted regularly to ensure a safe workplace D
;. =evise and update safety guidelines at least every three years to be abreast
with trends and issues in the hotel housekeeping industryD
). %he academe should review the application of these standards in
housekeeping subjectD
<. Incentives must be given to those who fully practice-comply and implement
safety standards.
BIBLI$;%!PH.
!4 Books
Barth1 Stephen4 Hospitality +awD 1anaging +egal Issues in the Hospitality IndustryD
"nd 2dition. Mohn ?iley Q !ons, New Mersey. "##<
Casado1 #att !4 Housekeeping 1anagement. Mohn ?iley Q !ons, New
Mersey."###
Catane1 Buliet !4 $onducting =esearchA 4 9ractical 4pproach. M1$ 9ress Inc.
Puezon $ity "###
Della=;uistina1 Daniel '4 :eveloping a !afety and Health 9rogram. +ewis
9ublisher. ?ashington :.$. "##H
International labor organiation. Tour health and safety at workA a collection of
modulesD IN%=:@$%IN % $$@94%IN4+ H24+%H 4N: !4I2%T. 7GG<
Backson1 %4 =esearch 1ethods and ?riting. 4n 4pplication. ;
th
2dition. Mohn ?iley
Q !ons, New Mersey. "##)
Bones Thomas B4 !4 9rofessional 1anagement of Housekeeping perations )
th
2ditionD Mohn ?iley Q !ons, New Mersey. "##H
Bones Thomas B4!4 9rofessional 1anagement of Housekeeping perations;
th
2dition. Mohn ?iley Q !ons, New Mersey. "##)
%eese1 Charles D4 Handbook of !H4 construction safety and health. Mames
(ernon 2dison. %H;;5 .=;< "##<
.
Samson=%oldan1 !melia4 Housekeeping 1anagement.4= !kills :evelopment Q
1anagement =esources. "##5
Schneider1 #adelin %he 9rofessional Housekeeper.;
th
2dition. Mohn ?iley Q sons
IncD $anada. 7GGG
Sttuts1 !lan4 Hotel and +odging 1anagementD 4n introduction "
nd
edition. Mohn
?iley Q !ons IncD $anada. "##<
&hitehead1 T4 =esearch in Business. <
th
edition, 4labama, @!4. "##<
B4 #againes
Stacy1 ;eno(ese />reen %echnologyD 4dds O>reen3 !eal of 4pproval0 >ood
Housekeeping, 1arch 77, "##G
Stacy1 ;eno(ese /%he +atest on the >reen >ood Housekeeping !eal0 >ood
Housekeeping, 1ay 7", "#77
C4 +npublished #aterials
9aras, =owell, :evelopment and Industry C 4cademe (alidation of a $ompetency&
Based Iood and Beverage !ervice ?orkbook, 1!H=1, 9hilippine ?omen3s
@niversity, "#77
9orras&>iltendez, Barbara, Benchmarking of the !anitaion and !afety !tandards
and 9ractices 4mong Puick !ervice =estaurants in Iloilo $ity, 1!H=1, 9hilippine
?omens @niversity, "#77
!impao &!antiago, Nristine Moy, 2.tent of $ompliance with the 4sean >reen
!tandards of !elected Hotels in !ubic Bay 1etropolitan 4uthority, longapo $ity,
1!H=1, 9hilippine ?omens @niversity, "#77
D4 $n=Line %esources
httpA--www.bwc.dole.gov.ph-tableofcontents".html
www.ehow.com-aboutL<"G<567Limportance&osha&workplaceL.htm.
httpA--www.facilitiesnet.com-green-article-Neeping&It&$lean&by&>oing&
ccupational health and safetyA terms, definitions, and abbreviations. =obert >.
httpA--www.oshc.dole.gov.ph-page.phpBpidS7<6
osha.gov
www.oshafastfi..com-sha&$ompliance-Hotel1otel=esort.asp.
philippineconstitution7GH6.wordpress.com
www.stats.bls.gov
httpA--en.wikipedia.org-wiki-$hemicalLhazard
en.wikipedia.org-wiki-ccupationalL!afetyLandLHealthL4ct
?ork!afeB$.com
$onfer, %homas =. $onfer. =$ G<5 45 $<< 7GG;.
www".worksafebc.com- 9ortals-%ourism-=egulation4nd>uidelines.asp.
www.wikipedia.com
D4 ;o(ernment Documents and other #aterials
$anadian $entre for ccupational Health and !afety & $anadian Health and !afety
for Hospitality !mall Business
!ingapore 1inistry of ?ork ccupational !afety and Health :ivisionD >uidelines for
ccupational !afety
@nited !tates ccupational !afety and Health :ivisionD >uidelines for ccupational
!afety for Hotels
!PP',DII !
Computation of -=test
StandardJ1
Groups Count Sum Average Variance
hotel 1 G ;# ;.;;;;;; #.5;#"6H
hotel ) 6 57 ;.;"H)67 #.G)"5H7
hotel 5 6 5) ) #
hotel 0 6 5) ) #
hotel 6 ) ") ) #
hotel 3 < 5# ) #
hotel 9 ; 7<.) ;.7") 7.5G)H55
hotel 7 5 7) ) #
hotel F 5 7) ) #
hotel 1/ < "H.) ;.6) #.76)
hotel 11 ; 7H ;.) 7
hotel 1) ; "# ) #
hotel 15 H 5G.) ;.G56) #.#57")
!,$2!
Source of Variation SS df MS F P-value F crit
Between >roups ).H#"6G 7" #.;H5)<< 7.65))76 #.#H7;<; 7.G765G)G
?ithin >roups 7<.6766)H <# #."6H<"G

%otal "".)"#);H 6"
StandardJ)
hotel 1 G 5G ;.555555555 #.)
hotel ) 6 5" ;.)67;"H)67 #."H)67;"H<
hotel 5 6 57 ;.;"H)67;"G #."H)67;"H<
hotel 0 6 5) ) #
hotel 6 ) ") ) #
hotel 3 < "; ; #.;
hotel 9 ; 76 ;.") #.")
hotel 7 5 7) ) #
hotel F 5 7) ) #
hotel 1/ < ") ;.7<<<<<<<6 #.7<<<<<<<6
hotel 11 ; 7) 5.6) 5.)H5555555
hotel 1) ; "# ) #
hotel 15 H 5H ;.6) #."7;"H)67;
!,$2!
Source of
Variation SS df MS F P-value F crit
Between >roups 7#.G#";H 7" #.G#H); ".5;5;7G #.#7)5<5 7.G765G<
?ithin >roups "5."<7G <# #.5H6<GH

%otal 5;.7<;5H 6"
StandardJ5
hotel 1 G ;5 ;.66666H #.7G;;;;
hotel ) 6 5) ) #
hotel 5 6 5) ) #
hotel 0 6 5) ) #
hotel 6 ) ") ) #
hotel 3 < 5# ) #
hotel 9 ; 7G ;.6) #.")
hotel 7 5 7) ) #
hotel F 5 7) ) #
hotel 1/ < "G ;.H55555 #.7<<<<6
hotel 11 ; 7G ;.6) #.")
hotel 1) ; "# ) #
hotel 15 H 5G ;.H6) #.7")
!,$2!
Source of
Between >roups #.6;"G< 7" #.#<7G75 #.66G6H; #.<<H)<5 7.G765G<
?ithin >roups ;.6<5HHG <# #.#6G5GH

%otal ).)#<H;G 6"
StandardJ0
hotel 1 G ;5.; ;.H""""" #.#<;;;;
hotel ) 6 5;.G ;.GH)67; #.##7;"G
hotel 5 6 5".G ;.6 #.7"
hotel 0 6 5) ) #
hotel 6 ) ";.< ;.G" #.#5"
hotel 3 < "H.< ;.6<<<<6 #.#5;<<6
hotel 9 ; 76." ;.5 #.";<<<6
hotel 7 5 7) ) #
hotel F 5 7;.6 ;.G #
hotel 1/ < "H." ;.6 #.#"H
hotel 11 ; 76.G ;.;6) #.";G7<6
hotel 1) ; 7G.) ;.H6) #.##G7<6
hotel 15 H 5H.) ;.H7") #.#6"<6G
Bet*een ;roups ".55#6G 7" #.7G;"5" 5.7;7HG) #.##7<"5 7.G765G<
&ithin ;roups 5.6#G"7 <# #.#<7H"

Total <.#; 6"
StandardJ6
hotel 1 G 5; 5.66666H 7.757G;;
hotel ) 6 5;.) ;.G"H)67 #.#5)67;
hotel 5 6 57 ;.;"H)67 #."H)67;
hotel 0 6 5) ) #
hotel 6 ) ") ) #
hotel 3 < "G.) ;.G7<<<6 #.#;7<<6
hotel 9 ; 76 ;.") #.6)
hotel 7 5 7) ) #
hotel F 5 7) ) #
hotel 1/ < "6 ;.) #."
hotel 11 ; 7H.) ;.<") #.""G7<6
hotel 1) ; "# ) #
hotel 15 H 5G.) ;.G56) #.#57")
Source of
Bet*een ;roups 7"."<#HH 7" 7.#"76; 5.GG;7#6 #.###7)) 7.G765G<
&ithin ;roups 7).5;H67 <# #."))H7"

Total "6.<#G)G 6"
StandardJ3
hotel 1 G ;".G ;.6<<<<6 #.7"")
hotel ) 6 5) ) #
hotel 5 6 55." ;.6;"H)6 #.7;<7G
hotel 0 6 5) ) #
hotel 6 ) ") ) #
hotel 3 < "G.6 ;.G) #.#7)
hotel 9 ; "# ) #
hotel 7 5 7) ) #
hotel F 5 7) ) #
hotel 1/ < "G ;.H55555 #.7<<<<6
hotel 11 ; 7H.6 ;.<6) #.""")
hotel 1) ; "# ) #
hotel 15 H 56.; ;.<6) #.5<"7;5
Source of
Bet*een ;roups 7."<6<; 7" #.7#)<56 7.#<"#5) #.;#6;"" 7.G765G<
&ithin ;roups ).G<6G6< <# #.#GG;<<

Total 6."5)<7< 6"
StandardJ9
hotel 1 G ;5.H ;.H<<<<6 #.77
hotel ) 6 5) ) #
hotel 5 6 5;.6 ;.G)67;5 #.#7"H)6
hotel 0 6 5) ) #
hotel 6 ) "; ;.H #.#6)
hotel 3 < "G.H ;.G<<<<6 #.##<<<6
hotel 9 ; "# ) #
hotel 7 5 7) ) #
hotel F 5 7) ) #
hotel 1/ < "H.G ;.H7<<<6 #.#65<<6
hotel 11 ; 7H.H ;.6 #.""<<<6
hotel 1) ; "# ) #
hotel 15 H 5G ;.H6) #.7")
Source of
Bet*een ;roups #.)65#; 7" #.#;66)5 #.HG7)"6 #.)<##6H 7.G765G<
&ithin ;roups 5."75H7 <# #.#)5)<5

Total 5.6H<H;G 6"
StandardJ7
hotel 1 G ;) ) #
hotel ) 6 5) ) #
hotel 5 6 5; ;.H)67;5 #.7;"H)6
hotel 0 6 5) ) #
hotel 6 ) ") ) #
hotel 3 < "G ;.H55555 #.7<<<<6
hotel 9 ; "# ) #
hotel 7 5 7) ) #
hotel F 5 7) ) #
hotel 1/ < "< ;.555555 7.;<<<<6
hotel 11 ; 7G ;.6) #.")
hotel 1) ; 7H ;.) #.555555
hotel 15 H 5G ;.H6) #.7")

Source of
Bet*een ;roups ".GH75"6 7" #.";H;;; 7."6G<6 #.");")5 7.G765G<
&ithin ;roups 77.<;HH7 <# #.7G;7;6

Total 7;.<5#7; 6"
StandardJF
hotel 1 G 5; 5.66666H ".G;;;;;
hotel ) 6 5) ) #
hotel 5 6 5) ) #
hotel 0 6 5) ) #
hotel 6 ) "; ;.H #."
hotel 3 < "6 ;.) #.5
hotel 9 ; 76 ;.") ".")
hotel 7 5 7) ) #
hotel F 5 7) ) #
hotel 1/ < "H ;.<<<<<6 #."<<<<6
hotel 11 ; 76 ;.") #.")
hotel 1) ; 7G ;.6) #.")
hotel 15 H ;# ) #

Bet*een ;roups 7".<6#6 7" 7.#))HG" 7.6H6<H5 #.#6#G7G 7.G765G<
&ithin ;roups 5).;5HHG <# #.)G#<;H

Total ;H.7#G)G 6"
StandardJ1/
hotel 1 G ;5.) ;.H55555 #.7")
hotel ) 6 5) ) #
hotel 5 6 5) ) #
hotel 0 6 5) ) #
hotel 6 ) ") ) #
hotel 3 < "G.) ;.G7<<<6 #.#;7<<6
hotel 9 ; "# ) #
hotel 7 5 7) ) #
hotel F 5 7) ) #
hotel 1/ < "H.) ;.6) #.56)
hotel 11 ; 7H ;.) 7
hotel 1) ; "# ) #
hotel 15 H ;# ) #
!,$2!
Source of
Bet*een ;roups 7.")""H5 7" #.7#;5)6 7.#"G"6; #.;5;H55 7.G765G<
&ithin ;roups <.#H5555 <# #.7#75HG

Total 6.55)<7< 6"
!ppendi< B4
L'TT'% T$ TH' H+#!, %'S$+%C' #!,!;'% $- P!%TICIP!TI,; D'L+I'
H$T'LS
%he 9hilippine ?omen3s @niversity
%aft 4venue, 1anila
Mune "#77
#s4 'l(ie Sanche=Kuiaon
>eneral 1anager
(ivere Hotel
:ear 1s. Puiazon
?ith the aim of having 1asters :egree in Hotel and =estaurant 1anagement at %he 9hilippine
?omen3s @niversity, I am currently conducting a study entitled /2.tent of 9ractice of ccupational
Health and !afety !tandards in Housekeeping in :elu.e Hotel in 1etro 1anila0.
In this regard I am humbly asking for your permission for me to have some of your time to conduct a
survey to your housekeeping e.ecutives, managers, and supervisors as part of my research study.
=est assured that any information will be treated with greatest confidentiality and anonymity.
I sincerely hope that you would grant this personal re,uest.
%hank you very much.
(ery respectfully yours,
!ilene C4 %olle
=esearcher
'#G7)")G"#GG-#G7H<GH;7#)*
!ppendi< C
S+%2'. K+'STI$,,!I%'
H$+S'D''PI,; 'I'C+TI2'S1 #!,!;'% !,D S+P'%2IS$%
Mune "#77
:ear =espondents,
%he undersigned is presently conducting a study in ccupational !afety and Health
!tandards being practices in housekeeping among de lu.e hotels. =esults of the survey will help her
develop proposed standards in housekeeping.
$ompletion of this study will enable her to complete her 1aster3s degree in Hotel and
=estaurant 1anagement in 9hilippine ?omen3s @niversity&%aft.
Tour cooperation and support in accomplishing this ,uestionnaire will surely motivate and
assist her to finish her study.
%hank you very much.
!incerely,
!ilene C4 %olle
LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL
Part I4 Demographics
!4 Profile of the Participants
Position:LLLLLLLLLLLLLLLLLLLLLLLLLLLL
!ge: LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL
.ears of ser(ice in the present *ork: LLLLLLLLLLLLLLLLLLLLLLLLLLL
Ci(il Status: LLLLL!ingle LLLL1arried
;ender: LLLLL1ale LLLLIemale
Highest 'ducational !ttainment: LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL
B4 Profile of the Hotel
'stablishmentA LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL
.ears of $peration:LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL
%oom Capacity:LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL
Part II4 '<tent of practice of the $ccupational Safety and Health Standards in
Housekeeping4
'IT',T $- P%!CTIC' $- TH' $CC+P!TI$,!L S!-'T. !,D H'!LTH
ST!,D!%DS I, H$+S'D''PI,; D'P!%T#',T I, D'L+I' H$T'LS I, #'T%$
#!,IL!
Instructions: 9lease determine the e.tent of practice of the following
standards by checking the appropriate space. %he following ')* five&point +ikert
!cale will assist you in determining your answer.
6=Point Likert Scale Interpretation
6 4lways 9racticed
0 1oderately 9racticed
5 !lightly 9racticed
) Never 9racticed
1 Not 4pplicable
14 #aterials safety data sheet 6 0 5 ) 1
7.7. 1aterials !afety :ata !heets '1!:!* are used for each
hazardous materials
7.". 2mployees are trained to read labels of hazardous
chemicals.
)4 &orking *ith Chemical
".7. 9re&mi.ed chemicals are contained and attached to a hose or
dispenser
".". 2ye protector is worn during handling of chemical.
".5. $hemical containers are clearly labeled or color coded.
".;. %here is proper ventilation when using chemicals.
".). !uitable protective clothing is worn.
".<. 4nnual medical e.amination for workers using chemicals is
conducted.
".6. !afe work procedures are followed when handling chemicals.
".H. $hemicals are stored in properly ventilated and locked area.
4 warning sign is posted in this storage area.
".G. 4 /green0 housekeeping procedure is used.
54 Pre(ention of #usculoskeletal In"uries and Disorder
5.<. 4 ladder-step is used to reach items on higher shelves.
;.;. 9oor lightning is reported.
64 Biohaards
).7. =ubber gloves are used when handling soiled items with
blood or body fluids.
).". !pecially&marked laundry bags are used to separate soiled
items.
34 '@uipment
<.7. !ecure all guards in place before using e,uipment.
<.". $heck-read manufacturer3s instruction for safe use.
<.5. 2,uipment are unplugged before use or repaired.
94 !ccident
6.7. Broken glasses-porcelains are place in trash bin.
6.". (acuum cords are rolled up when not in use.
6.5. +ong hair are tied back.
6.; 2.cessive jewelries are prohibited during housekeeping.
74 !nnual #edical '<amination
H.7. Housekeeping employees are subjected to yearly medical
check&up.
F4 Housekeeping Safety and Health Plan
G.7. 4 functioning occupational health and safety plan is e.isting
for all housekeeping employees.
1/4 'mployees 'ducation and Training
7#.7. Housekeeping employees are oriented-briefed on their
specific jobs.
7#.". %here is regular employer3s education and training on safety
and health practices.
C4 !dditional Inputs from the Participants
9lease indicate additional standards that you think will be useful to protect our workers
in the housekeeping department.
LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL
D4 ?hat do you think are some of the issues and concerns you encounter in the
implementation of the occupational safety and standards for housekeeping employeesB
2N:
%hank you very much. >od Bless.
!ppendi< D
List of delu<e Hotels in #etro #anila
ASource: Department of TourismC
Delu<e Hotels in #etro #anila Telephone !ddress
7. Bellevue Hotel 667&H7H7 North Bridge ?ay, North $yberzone,
Iilinvest $orporate $ity, 4labang
". $entury 9ark Hotel )""&HHHH )GG 9ablo campo $orner. 4driatico
!t., 1alate 1anila
5. $rown 9laza >alleria 1anila <55&6""" rtigas $enter, 1andaluyong $ity
;. :iamond Hotel 9hilippines )"H&5### =o.as Blvd., $or. :r. M. Puintos,
1alate 1anila
). :usit %hani 1anila H<6&5555 4yala $enter, 1akati $ity
<. 2:!4 !hari&la Hotel 1anila <55&HHHH rtigas $enter, 1andaluyong $ity
6. Heritage 1anila H);&HHHH 2:!4 2.t., =o.as Blvd., 9asay $ity
H. Holiday Inn >alleria 1anila <55&6""" rtigas $enter, 1andaluyong $ity
G. Hyatt Hotel and $asino 1anila ";)&7"5; 9edro >il cor., 1H del 9ilar !t.
1alate 1anila
7#. Hotel Intercontinental 1anila H7)&G677 4yala 4ve, 1akati $ity
77. 1akati !hari&la Hotel 1anila H75&HHHH 4yala $or., 1akati 4ve, 1akati $ity
7". New ?orld Hotel 1akati H77&<HHH 2speransa $or., 1akati 4ve, 1akati
$ity
75. 1andarin riental Hotel 1anila H76&;);" 7""< 1akati 4ve, 1akati $ity
7;. 1anila Hotel )"6&##77 ne =izal 9ark 1anila #G75
7). 1arriott Hotel 1anila GHH&GGGG New 9ort Blvd., New 9ort $ity
7<. 1a.im3s 1anila Hotel H5<&<### New 9ort Blvd., New 9ort $ity
76. 9an 9acific 1anila )5<&#6HH 4driatico !t., 1alvar !t., 1alate
1anila
7H.9eninsula 1anila H7"&5;)< 4yala $or., 1akati 4ve, 1akati $ity
7G. !ofitel 9hilippine 9laza ))7&)))) $$9 $omple., =o.as Blvd., 9asay
$ity
"#. (ivere Hotel 667&6666 Iilinvest $orporate $ity, 4labang
!IL',' C$ST'L$= %$LL'
$alumpang +ejos, Indang $avite
#G7H<GH;7#) - #G7)")G"#GG
2& mail addressA aLcosteloUyahoo.com
&$%DI,; 'IP'%I',C'
Mune "##H& 9resent Instructor 6H -ull time :e +a !alle @niversity C :asma
Mune "##) C 1arch "##H Lecturer 0H Part 8 time :e +a !alle @niversity C :asma
Mune "##; C 1arch "##< -ull time Instructor livarez $ollege %agaytay
Mune "##; C 1arch "##< H%# Department Head livarez $ollege %agaytay
Mune "##; C 1arch "##) Part time Instructor $ity $ollege of %agayaty
Iebruary C 4pril "##) %etail !ssociate 4B2N!N :asmarinas
!ept. "##5 C 4pril "##; !ssistant Production #ngr4 @niversity $afV $(!@&Indang
Mune "###& ct. "##5 -ull Time H%# Instructor $avite !tate @niversity C Indang
$TH'% %'L!T'D 'IP'%I',C'S
Teacher>!d(iser Iood 1atch $ompetition Nov "6,"#7# :+!@& :asma
Budge Napkin Iolding $ompetition Ieb75, "##G :+!@& :asma
!d(iser "
nd
$avite >ourmet $hallenge !ept G, "##H @+!, :+!@&:
Speaker Iood Q Beverage !eminar 4ug "G, "##H %agaytay $ountry
w- IlambV $ooking :emo Q Ilair Bartending Hotel&%agaytay
Budge ?edding $ake Ireestyle Man "), "##H +ake 9ark, :+!@&:
C$##+,IT. S'%2IC'
$lass 4dviser H%# 51 and 5) Mune&1arch "#77 :+!@&
:asma
rganizing $ommittee +ltimate -lair Champion !eptember ", "##G @+!, :+!@& :
$oordinator Intro to DLS+ Mune "#7#&9resent $IH1, :+!@&:
Head Community Ser(ice Mune "##H&"##G $IH1,
:+!@&:
$oordinator ! Day *ith a DidH $utreach :ecember 75, "##H Nidzworld,
Program :asma
!peaker C$$P1 Li(elihood TrainingH Muly ), "##H :+!@&
:asma
-ood Costing
S'#I,!%S !TT',D'D
L!TH': +nited in the -orefront of Deli(ering Kuality $!B Hotel 1ay "6&"H, "#77
Hospitality 'ducation in the Philippines
! ,e* Bourney Begins: Collo@uium for BT#>H%# :+!@& :asma 4pril 77, "#77
Intro 1/1 G 1/) -acilitators Training :+!@& :asma 4pril 7, "#77
!IT %esearch ConferenceH - % C @9 :iliman 1arch H, "#77
Instructional #aterials De(elopment &riting +uis 4guado1 :+!@& : Ieb.6,"#77
Dare to #o(e: +ltimate Street Dance Sho*do*n +e 9avillon, 9asay $ity Ieb.;, "#77
Cruise #anagement !uper !tar (irgo, !> ct. 75, "#7#
Star Cruise Programme )/1/ !ing&9enang&9huket ct.7#&75,"#7#
-,.H%1 Po*er Conference !1W $onvention $enter 4ug "6&"H, "#7#
Leadershape :+!@& :asma Nov. <&6, "##G
Hotel Housekeeping Seminar=&orkshop :+!@& :asma 4pril75&7), "#7#
L$L: Decoding the language of Campus !d(ising :+!@& :asma Muly 7;, "##G
La Sallian #odule ): .ou are ;ood ,e*s :+!@& :asma Mune H, "##H
!pprenticeship by '<perience 1anila&$:&:avao&1la. !ept.7)&"", "##H
&itness the grandeur of the Philippines !1W $onvention $enter Ieb. "6, "##H
$%;!,IL!TI$,
Mune "##7 C 1arch "##H 1ember !ssociation of !dministration of Hospitality1
Hotel G %estaurant #anagement 'ducational
Institution A!!H%#'IC
Mune "##5& 1arch "##< 4dviser Hotel and %estaurant #anagement Council
Mune "###& ctober "##5 4dviser Circle of Hotel and %estaurant #anagement
SP'CI!L T%!I,I,; !TT',D'D
&ater Safety G Sur(i(al Training ACoast ;uard Mune <&6, "#77 :+!@&:asmarinas
Special $perations ;roupC
!pprenticeship=by='<perience ASuper ferryC !ept 7)&"", "##H 1la&$agayan&
:avao&1la
TL%C Course on Specialty Cakes and Pastries ctober "5&5;, "##H %=$ Bldg. !an
Muan $ity
'D+C!TI$,!L B!CD;%$+,D
4pril&1ay "#77 $ompleted G units %eachers $ertificate program,
$ollege of 2ducation, $(!@&Indang
4pril "##< $omprehensive 2.aminationD 9assed with a >94 of 7.")
1!H=1, 9?@&1anila
Mune "##5&1arch "##< $ompleted the 4cademic @nits&1!H=1D 9?@&1anila
ctober&1arch "##" < @nits in 1I!4D 1asters in Ioodservices 4dministration
@9& :iliman
Mune 7GG<& 1arch "### B! in Hotel and =estaurant 1anagementD :+!@& :asma
P'%S$,!L I,-$%#!TI$,
:ate of birth A Manuary "7, 7GH#
9lace of birthA Indang $avite
Height A )3)0
?eight A 7;# lbs.
>ender A Iemale
$ivil !tatus A 1arried
=eligion A $atholic
$itizenship A Iilipino
%'L!T'D SDILLS
Nnowledgeable in baking, culinary arts and other foodservice operation, 1! office
application

Letter Head - Doc Chap 1 Onwards

Hochgeladen von

Dokumentinformationen

Originaltitel

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

Letter Head - Doc Chap 1 Onwards

Hochgeladen von

Copyright:

Verfügbare Formate

THE PHILIPPINE WOMENS UNIVERSITY 1

Das könnte Ihnen auch gefallen