Tourism Accommodation Health & Safety Technical Guide

Tourism Accommodation
Health & Safety Technical Guide

ABTA Ltd
30 Park Street, London, SE1 9EQ Email: abta@abta.co.uk
Tel: +44 (0)20 3117 0590 Web: www.abta.com
Fax: +44 (0)20 3117 0581 Twitter: @ABTAtravel
FOREWORD HEALTH & SAFETY TECHNICAL GUIDE

With more people travelling overseas every year for business and leisure
to a vast range of destinations, travellers’ expectations are that all
accommodation and associated services, regardless of their destination
of choice, should be safe. The safety and welfare of travellers, for
holidays or business trips, should be a priority for travel providers,
tourism accommodation providers and destination authorities.
For many years, ABTA – The Travel Association and the Federation of Tour
Operators (FTO) have worked together with Members, accommodation
providers, transport and other tourist services overseas, to try to improve
standards of health and safety for the benefit of the traveller, tourism
accommodation staff and local people.
We continue to collaborate with the tourism sector on core tourism
issues, infrastructure, health and safety, accessibility and sustainability.
As part of our commitment to continually improve health and safety
within the tourism accommodation sector, through collaboration with
our Members and a team of health and safety specialists, this Tourism
Accommodation Health & Safety Technical Guide has been reviewed
and updated to replace the Tourism Accommodation Health & Safety
Technical Guide which was published in 2012.
The technical guidance contained in this book does not supersede or
replace standards stipulated by local law and regulation. Local standards
and regulations with regards to safety and hygiene vary from country to
country and even from region to region, and compliance with local law and
regulation is a prerequisite for every tourism accommodation provider.
FOREWORD HEALTH & SAFETY TECHNICAL GUIDE

The purpose of this Guide is to provide destination governments and

tourism accommodation providers, such as hoteliers, apartment and
villa owners, with realistic safety information relating to tourism
accommodation safety. Users of this Guide will be in a position to
identify key safety components that should be considered within
tourism accommodation planning and management.
We commend these guidelines to accommodation providers, tourist
boards, hotel associations and government bodies, as a common sense
based approach for improving safety standards in the absence of any
European or International Tourism Accommodation safety legislation.
We commend these guidelines on the basis that they may then form
part of the accommodation providers own safety and risk management
programme, in conjunction with their programme for compliance with
local, regional and national safety legislation.
We cannot advise on individual compliance programmes and these
guidelines are therefore provided in good faith, but without any legal
liability. Accommodation providers must satisfy themselves on the
regulatory compliance and contractual compliance with travel
providers and other partners.

ABTA – The Travel Association

July 2017

All rights reserved. No part of this technical guide may be reproduced in any form or in any means without the written
permission of ABTA. © ABTA – The Travel Association 2017.
FOREWORD ACKNOWLEDGEMENTS

Any tourism accommodation provider that requires assistance with the health and safety
procedures for their premises should ensure that a reputable consultancy service is used.
Local and international suppliers can provide consultancy services, but references should
be sought prior to retaining their services.
ABTA – The Travel Association would like to acknowledge the contribution made by the
team of international experts and health and safety consultancy companies to the production
of this technical guide, their expertise has been invaluable.

Argent Health and Safety Ltd MicroDiagnostics Ltd

Claire McKinney Professor Rodney Cartwright
Claire.McKinney@argenthands.co.uk profc@microdiagnostics.plus.com
BeSafe Ltd Moonlight Consulting
Barbara Evans Belinda Stuart-Moonlight
barbara@besafelimited.co.uk office@me-ltd.biz
Biolinea Preverisk
Dr Sebastian Crespi Esteban Delgado
screspi@telefonica.net edelgado@preverisk.com
Check Safety First Ltd ROSPA
Jason Burnett David Walker
jburnett@checksafetyfirst.com djwalker@ROSPA.com
CORGI STS Solutions
John Gregory Mike Williams
jgregory@corgitechnical.com mwilliams@sts-solutions.co.uk
David G Parker Fire Consultancy Ltd Securewest International
David Parker James Lawrence-Felton
dparker_1@btinternet.com JamesLawrence-Felton@securewest.com
Euro Hygiene Tetra Consulting
Miles Kirkwood Barry Hilton
miles@eurohygiene-supplies.com barry.hilton@tetraconsulting.co.uk
Fire and Life Safety Services Ltd. Wayman Experts
Paul Woods Oggs Wayman
fireandlifesafety@btinternet.com oggsw@waymanexperts.com
IGI Ltd
Ian Greaves
iangreaves@igint.co.uk
CONTENTS HEALTH & SAFETY TECHNICAL GUIDE

SECTION ONE Health & Safety Risk Management 6

SECTION TWO Fire Safety 12

SECTION THREE Food Hygiene & Safety 52

SECTION FOUR Pool Safety 94

SECTION FIVE General Safety 114

SECTION SIX Pest Control Management 124

SECTION SEVEN Fuel & Energy 134

SECTION EIGHT Water Safety Management 148

SECTION NINE Children’s Facilities 160

SECTION TEN Security 176

SECTION ELEVEN Transportation 184

SECTION TWELVE Waterparks 188

SECTION THIRTEEN Beach & Watersports 204

SECTION FOURTEEN Prevention of Spread of Infection 208

SECTION FIFTEEN Legionnaires Disease 226

SECTION SIXTEEN Incident Management & Investigation 240

SECTION SEVENTEEN Natural Disasters 248

SECTION EIGHTEEN Villa Safety 256

 SECTION ONE

6 Health & Safety

Risk Management
Introduction

The aim of the Health and Safety Risk Management section of this
technical guide is to support tourism accommodation providers
and other associated suppliers in using risk assessments to identify
and actively manage health and safety risks.
The benefit of having an appropriate health and safety risk management
process is that it provides a consistent and proportionate approach to:
• identifying and communicating hazards
• determining and documenting existing controls and their effectiveness
• identifying any additional actions required to reduce the risk to an
acceptable level.
An effective health & safety risk management process can assist in the
reduction of accidents and injuries associated with the premises.
Anyone using this technical guide should seek advice from a competent
person on any area that is not fully understood. Competence can be
described as the combination of training, skills, experience and knowledge
that a person has and their ability to assess whether a task is being
performed safely. Other factors, such as attitude and physical ability,
can also affect someone’s competence.

©2017 ABTA & FTO

 ONE: RISK MANAGEMENT MANAGEMENT RESPONSIBILITY
Management responsibility
8
Whilst the day-to-day management of health and
safety at the premises may be delegated to other
members of staff, the accommodation owner and
manager of the property have overall responsibility
for the safe provision of services and facilities of the
premises and should monitor the risk management
procedures to ensure they are operating correctly.
It is advisable that the process for identifying
hazards, and the agreed risk reduction actions,
are monitored on a regular basis to ensure they
are happening and are delivering their expected
outcomes.
The accommodation owners and managers should
ensure the risk management process they are
using is documented, communicated and freely
available to staff, and that staff receive the
appropriate training to undertake their roles
and responsibilities effectively.
Duty of care
Accommodation owners and managers of tourism
accommodation are responsible for complying
with local standards in respect of the health, safety
and wellbeing of their staff, customers, third-party
suppliers and other visitors while they are on
the premises. This duty may also extend to
activities or processes outside of the premises
(such as transportation or excursions) that are
organised by, or are the responsibility of, the
accommodation provider.
In many countries, this duty is a legal requirement,
but demonstrating concern for the wellbeing of
staff and customers shouldn’t just be seen as
a legal obligation, it should be the objective of
the accommodation business to demonstrate
commitment to the wellbeing of those staying
in, working at, or visiting the premises.
HEALTH & SAFETY: TECHNICAL GUIDE
Risk management
An effective health and safety risk management
system will provide a business with a logical and
systematic framework to help identify hazards,
determine existing control measures in place to
reduce or remove hazards on the premises and
identify any additional controls required.
Furthermore, regular monitoring of the risk
management system will also provide assurance
that any control measures implemented
are effective.
Hazard
A hazard is a potential source of harm or
adverse health effect on a person or persons.
Risk
A risk is the likelihood that a person may be
harmed or suffer adverse health effects if
exposed to a hazard. It can be effectively
assessed by determining:
−− The likelihood of that harm occurring
−− How serious could the harm be?
(the severity)
−− The number and type of people who
might be exposed to that harm
−− The controls that are currently in place.
Risk assessment
A risk assessment is carried out to understand
hazards, the potential for accidents to occur and
what should be done about them. It is the process
of carefully examining what could cause harm to
customers, employees and other visitors to the
premises, including activities within the premises
and may also include activities outside the premises
as appropriate. Then determining if enough
precautions/controls are in place to prevent harm
or reduce the risk of harm, or whether more should
be done. Risk assessments should be carried out by
a competent person. However, the assessor should
also involve as many people as necessary (i.e. staff,
regular visitors to the premises) to get a complete
assessment and shared ownership of the output.
Risk assessments should be documented.
ONE: RISK MANAGEMENT RISK ASSESSMENT
Five step risk assessment
Step 1: Identify the hazards
A very important part of the risk assessment is
identifying the potential hazards because if they
are not identified, they may not be appropriately
managed. A good way to start the identification
stage is to walk around the premises and think
about the structures, activities, processes and
substances etc. that could potentially injure or
harm the health of your customers, employees
or others such as sub-contractors.
For additional information, look at manufacturer
instructions on hazards associated with equipment
or substances, your accident and illness records,
your routines (for example entertainment
programmes) and non routine activities, (such as
ad hoc site maintenance).
Step 2: Identify who might be harmed and how
Talk to employees about what they think the
hazards are as they often notice things that are
not always obvious. Remember some people
have particular requirements and restrictions for
example, children, people with disabilities, and new
or temporary staff. Consider what groups of people
are most likely to be affected and how.
©2017 ABTA & FTO
Step 3: Evaluate the risk
9
Once you have identified the hazards, you need to
decide how likely it is that harm will occur. This will
enable you to understand what the main hazards
are and the things you need to do to manage them
responsibly. As a general rule you should do what is
’reasonably practicable’ to protect people from risk
of serious harm or injury.
You also need to look at what you are already doing
to reduce the risk, what controls you already have in
place and ask the questions:
−− Could I get rid of this hazard completely?
−− Could I further control the risks so that
harm is less likely?
−− Do I need to warn of the hazard?
Involve appropriate people when looking at ways to
further reduce risks to ensure that it is practical and
doesn’t actually introduce new risks.
There may be mandatory local requirements that
have to be met and it is the responsibility of the
accommodation owner and manager to ensure that
they meet with all health, safety and hygiene
legislation applicable within their country of operation.
In the absence of any local legal requirements, check
what you are doing complies with local norms or if
possible compare with industry good practice as
there may already be good practice guidelines for
certain hazards.
 ONE: RISK MANAGEMENT RISK ASSESSMENT
Step 4: Document the findings
10
Make a record of the hazards, how people
may be harmed and what controls are in place.
Update the document as action is taken.
The records should be simple and show that:
−− A proper check was made
−− You assessed who might be harmed
−− You have dealt with significant hazards
−− The remaining risk is low
−− You involved the appropriate people.
These records will help you communicate and
manage the risks. If your risk assessment identifies
a number of hazards, it is highly recommended
you keep them in order of importance and tackle
the most serious ones first.
HEALTH & SAFETY: TECHNICAL GUIDE
Step 5: Review the risk assessment
Things never stay the same and change brings
with it potential new hazards. Therefore, you
should regularly review your risk assessment.
Reviews should be undertaken at intervals that
are appropriate for the risks identified in the
steps on page 9 and also when:
−− An accident or incident occurs
−− Safety laws change
−− New activities are introduced
−− Changes are made to customer profiles
e.g. changing from an adult only property
to a family property
−− New equipment is introduced.
In addition to regular reviews of the risk assessment,
it is also good practice to carry out daily or weekly
walkthroughs to ensure that the controls that are
documented are still in place. Checklists are a good
way to make sure nothing is missed, e.g. monitoring
the condition of the buildings, furnishings, steps,
handrails, carpet, pool, gardens, fire exits etc.
These should be dated and signed off by the
accommodation owner or manager, with comments
to highlight any new issues seen or note where
previously identified issues have been rectified.
ONE: RISK MANAGEMENT OTHER CONSIDERATIONS

Other considerations Further advice and guidance

11
Accident and/or incident reporting and recording is The Health and Safety Executive (HSE),
a good basis for determining whether there are any International Standards Organisation (ISO),
trends occurring, enabling the underlying causes of the Federation of European Risk Management
accidents to be investigated and steps to be taken Associations (FERMA) and Institute of Risk
to prevent recurrence. Management (IRM) have all published further
guidance and templates for risk management
Staff who operate within the property should be systems and risk assessments that can be obtained
encouraged to look out for and report safety issues online, free of charge.
to their manager.
Issues reported by staff or customers should be
investigated and rectified as appropriate and records
kept to demonstrate the actions taken.
Staff health and safety training should be provided
to all staff at the start of their employment, and
should be regularly refreshed and documented.

Record keeping
Arrangements should be made for the safe storage
and easy retrieval of documentation in support of
the risk management system. These can either be
retained in hard copy or computerised, (or both) so
that they can be easily produced as evidence of the
systems in place.
Documents that should be retained as evidence of
risk management systems could include (but are
not limited to):
−− Risk assessments
−− Safety checklists
−− Staff training records and/or copies of staff
qualifications relating to safety and/or
technical expertise
−− Accident or incident report forms
−− Correspondence relating to safety matters
such as emails or letters regarding issues
raised and actions taken
−− Minutes from meetings in which safety
issues are discussed
−− Maintenance and service records for
equipment and/or machinery used on-site.

©2017 ABTA & FTO

SECTION TWO

Fire Safety
Introduction

13

The Fire Safety section of this technical guide has been provided
to assist tourism accommodation providers and other associated
suppliers to identify the core fire safety components that should
be provided in tourism accommodation.
It should be noted that local legislation may prevent the implementation
of some of the recommendations made. In such cases, consideration may
be given by travel providers as to the acceptability of the local standards
and whether or not these will provide adequate protection for any
customer that will be accommodated.
We are aware that in some instances the listing of buildings and local
preservation requirements may be instrumental in reducing the level
of safety provided to an unacceptable standard. In such cases it may
be possible to introduce interim or temporary measures that will
improve the standard to a reasonable level for use.
Accommodation providers whose property meets the technical
components may be considered acceptable for use. However, those
accommodation providers who cannot demonstrate that they are
able to provide the fire safety components featured, should seek advice
from a competent fire consultant and wherever possible, upgrade their
fire safety features to a reasonable level.
Any person using this technical guide should seek advice from a
competent fire consultant on any area which is not fully understood.

©2017 ABTA & FTO

 TWO: FIRE SAFETY MANAGEMENT RESPONSIBILITY
Management responsibility
Whilst the day-to-day management of fire safety
14 may be delegated to another member of staff,
the accommodation owner and manager of the
property have overall responsibility for the safety
of both staff and customers and should monitor
the fire safety features of the property to ensure
they are operating correctly. They should ensure
that staff who are employed to manage and
maintain the fire safety operation are competent
and receive the appropriate training to undertake
their role, and that there are documented
procedures in place that should be followed
for the management of fire safety.
Monitoring and recording of information such
as any training implemented, fire alarm testing,
maintenance of equipment, evacuation drills as
well as regular property inspections including but
not definitive; fire doors, corridors, escape routes
and exits, should be conducted by the property
managers to ensure all safety features are
operating correctly.
Licensing and certification
Properties should be operating legally, in
accordance with their country’s own legal
requirements. If appropriate to the country of
operation, the accommodation provider should
have a valid operating license issued by a recognised
certification agency or relevant local authority.
HEALTH & SAFETY: TECHNICAL GUIDE
Documentation
Accommodation providers should retain copies
of the following documentation and have them
available to review upon request. All documentation
should be current and not past its renewal date.
• Operating license – where original
documentation cannot be obtained, the
accommodation provider may be requested
to provide a signed statement indicating
that the accommodation meets the local
requirements and has current and valid
permissions to operate.
• Fire certificate.
• Public Liability Insurance (PLI).
• Maintenance Log Book for the fire alarm
system, emergency lighting system,
fire extinguishers, hose reels, hydrants,
electrical equipment and if installed,
sprinkler systems.
• Emergency Procedures Training Log Book.
• Fire Risk Assessment.
A record of all checks carried out on a daily, weekly,
monthly or annual basis should be maintained
and retained. As an example, computerised records
should be regularly backed up in case of an IT
incident.
All documentation should be easily accessible
and made immediately available for inspection on
request. Records should be retained for a reasonable
period e.g. three years.
TWO: FIRE SAFETY EMERGENCY PROCEDURES
Emergency procedures
Regardless of the size of the property, there
should be documented emergency procedures
to be followed in the event of an emergency. The
emergency procedures document should include:
• Fire e.g. the action in case of fire, specific fire
prevention duties relating to the property,
staff training and maintenance of equipment.
• Power failure e.g. the action in case of power
failure, backup power supplies, location of
torches/flashlights.
• Security incidents e.g. the action to take in
the event of an incident.
• Natural disaster e.g. the action in the event
of a hurricane, earthquake.
• Persons with reduced mobility or those who
require additional assistance in an emergency.
Consider who is responsible for ensuring their
welfare in the event of an emergency and what
action they should take in an emergency.
• Customer related accidents / incidents e.g.
balcony falls, drowning, slips, trips and falls;
and the action that should be taken in the
event of an incident.
The emergency procedures should be made
available for inspection.
In properties that have disco and entertainment
areas, suitably trained stewards or security guards
should be on duty when this area is in use.
©2017 ABTA & FTO
Emergency procedures training
All staff (including owner-occupiers and family 15
members) should be trained to ensure that they are
capable of implementing the emergency procedures
for the property. Training records should be retained
as evidence of the training delivered, this should
include:
−− The names of each participant
−− The date of the training
−− Subject matters covered
−− Details of the training provider who
delivered the training.
Lifts
Where lifts are provided, they should be fitted with
signs at the lift entrance on each floor level, stating:
−− No smoking
−− No unaccompanied children
−− In case of fire, do not use.
All lifts should have a means of raising the alarm
from the inside, that can be used to call for help
in the event of an emergency.
There should be a procedure in place to release
persons who become trapped in lifts due to
defects or power failure.
Lifts should be serviced in accordance with the
manufacturer’s instructions and service doors
should be locked at all times when not in use.
Three sided lifts
Lifts that are three sided and have a moving wall
when the lift is in motion, should display notices
stating “Danger Three Sided Lift. Keep Clear of the
Moving Wall When Lift is in Motion”. The signs
should be placed inside the lift and on each floor
adjacent to the lift.
 TWO: FIRE SAFETY BUILDING TYPES

Building types
In order to assist accommodation providers and
to simplify the process of identifying those fire
safety components that apply, this technical guide
has been put together in such a way as to list key
16 criteria which apply to individual building types.
Accommodation providers should only need to look
at the building types relevant to their property to
establish the applicable fire safety components.
Listed below is a brief description of each
building type.
Building Description
type
1 Single dwellings with the
predominant use as a single family
accommodation unit. Generally single
storey small buildings, however in
some cases such buildings may be
more than one storey.
2 Three storeys and below (ground
floor and no more than two floors
above) with totally open to the
outside air corridors.
3 Three storeys and below (ground
floor and no more than two floors
above) with enclosed corridors. All or
a substantial portion of the corridors
are enclosed and not open to the
outside air.
Additional buildings
It is important to note that some properties with
multiple buildings may have buildings that fall into
differing building types. Each building should be
looked at separately.
Buildings of multiple occupation
Where the property forms only part of a building,
particular care should be taken to ensure that the
other parts of the building do not have an adverse
effect on the safety of the accommodation areas.
Such properties can include buildings that have
shops, restaurants, etc. within them that are not
owned or controlled by the property.
In buildings of multiple occupation, agreement
should be reached whereby the fire warning system
and emergency exit planning are designed to ensure
that all occupants of the building are immediately
aware of any incident, in any part of the building,
which has an effect upon them. This is likely to
include the sharing of common elements of the fire
warning system.
Additionally, escape routes required for staff and
customers should be maintained and be available
at all times.

4 Four storeys and above (ground floor

and three or more floors above)
with totally open to the outside air
corridors.

5 Four storeys and above (ground floor

and three or more floors above) with
enclosed corridors. All or a substantial
portion of the corridors are enclosed
and not open to the outside air.

Important note: Properties which include an atrium

within their design cannot be classified as building
types 2 or 4. They will be either building type 3 or 5.
Please see Atrium section for further information.

HEALTH & SAFETY: TECHNICAL GUIDE

TWO: FIRE SAFETY BUILDING TYPES

Floors below ground/basements

Any floors that are below ground level require
particular consideration.
Basements 17

If a floor is totally below ground floor level it

constitutes a basement.
The means of escape from a basement is usually
within the building, by way of a stairway up to the
ground floorEXIT EXIT
and then out to open air. EXIT

Floors below ground level

BASEMENT BASEMENT/LOWER
GROUND GROUND
LEVEL LEVEL GROUND FLOOR EXIT
If a building is constructed on a terrace or sloping
site and the floor below ground level is not all
below ground, then this may be either a basement GROUND LEVEL

or a lower ground floor.

Fig 2: Lower ground floor exit at one side, whereas the
When considering the building type of the property other is treated as a basement.
all floors including those below ground level should
be included.
Building type –
Buildings built into a hillside should be considered
in their entirety and on whether the corridors are
fire safety components
enclosed or open to the outside air.
There are safety components that apply regardless
The following diagrams should provide assistance in of building type, size or structure, namely:
deciding whether a floor below the ground floor is a
basement or a lower ground floor. −− Means of escape
−− Warning in the event of a fire e.g. fire alarm
−− Signs and notices
−− Fire fighting equipment
−− Emergency lighting
−− Risk room separation
−− Fire separation.
It is important to ensure that properties have
appropriate safety mechanisms and equipment in
place under each of these components to provide
a reasonable level of fire safety. Depending on
EXIT EXIT
the building type, EXIT
the safety measures are more
complex in nature. In order to simplify matters,
BASEMENT GROUND the safety
GROUND mechanisms and equipment are
BASEMENT/LOWER
LEVEL LEVEL GROUND FLOOR EXIT
featured under each building type.
Further information regarding fire safety GROUND LEVEL
Fig 1: An example of a basement where escape is via the
components is included to the rear of this section
ground level. within the Additional Fire Safety Technical
Information section.

©2017 ABTA & FTO

 TWO: FIRE SAFETY BUILDING TYPE 1
Building type 1
Type 1 buildings are single dwellings with the
18 predominant use as a single family accommodation
unit. Generally, they are single storey small buildings,
however in some cases such buildings may be
more than one storey. There should be independent
ground level access and egress to and from the
property, not into a shared lobby or hallway, which
ensures that customers have an independent means
of escape directly to the outside.
Means of escape
• All doors should be easy to open from the
inside at all times, and should always be
unobstructed.
• Where there are four steps or more, whether
internal or external, handrails should be
provided to assist customers when descending
the stairs. Where the width of the stairway
is 1.2m or greater, handrails should be
provided on both sides.
HEALTH & SAFETY: TECHNICAL GUIDE
Fire warning
• Domestic type smoke alarms (preferably
mains powered with battery backup) should
be provided. To avoid false alarms they should
be sited in a suitable location away from the
immediate vicinity of the cooking area. All
battery operated smoke alarms should be
tested on a weekly basis to ensure they are
working correctly. Batteries should be replaced
when required.
• All smoke alarms should be maintained
in accordance with the manufacturer’s
instructions.
• Means of summoning assistance (manual alarm,
telephone etc.) should be provided.
Fire fighting equipment
• A wall mounted fire blanket should be provided
where cooking is permitted. It should be
sited in a location which is readily accessible
at all times.
• A general-purpose fire extinguisher, of a suitable
size and within easy access (30m maximum)
should be provided. The extinguisher should
be serviced annually and refilled if discharged.
Emergency lighting
Where customers escape into a building complex,
in addition to the normal lighting, some form of
emergency lighting should be provided to ensure
that they can see their way to safety at all times
in the event of a power failure of local lighting
circuits. In individual stand-alone properties, a torch,
flashlight or hand lamp may suffice.
Signs and notices
A notice indicating the action in case of fire,
including route plan and means of raising the alarm
should be provided on the back of the entrance
door. In the case of remote villas, the sign should
include contact numbers and the full address of the
villa, together with contact numbers and procedures
covering all emergency situations. Directional
signage indicating escape routes should be provided
where appropriate.
TWO: FIRE SAFETY BUILDING TYPE 2
Building type 2
Type 2 properties are buildings that are no more
than three storeys high in total (ground floor and
no more than two floors above) with totally open
to outside air corridors.
For the purpose of these technical guidelines
the corridor should be in the form of an open-air
walkway, balcony or deck-approach. If there are
sections of any corridors along which customers
would have to escape that are enclosed e.g. which
are not open to outside air, then the property
should not be considered as a Type 2 building.
©2017 ABTA & FTO
Means of escape
• Entrance doors to rooms and apartments should
be easy to open from the inside at all times.
19
• Doors or gates from stairways should be easy
to open from the inside at all times without
the use of a key e.g. by push bar mechanisms.
• Stairways should discharge directly to open
air at ground level, not through another
building or room.
• All escape routes including corridors, stairways
and routes through bars, restaurants and
entertainment areas should be unobstructed
at all times to ensure that the full width of
the route is available at all times.
• All stairway and corridor escape routes
should be free from combustible materials
e.g. furnishings, storage items.
• There should be no openings from high-risk
rooms onto the stairways e.g. from boiler
rooms, kitchens.
• Handrails should be provided on all stairways
(internal and external) to assist customers
when descending the stairs. Where the width
of the stairway is 1.2m or greater, handrails
should be provided on both sides.
Fire warning
• A simple audible fire alarm system appropriate
for the size of the building should be provided.
• A domestic type smoke alarm (preferably
mains powered with battery backup) should
be provided in customer rooms and in
apartments with cooking facilities. To avoid
false alarms these should be sited in a suitable
location away from the immediate vicinity
of the cooking area. All smoke alarms should
be tested on a weekly basis to ensure they are
working correctly.
• All smoke alarms should be maintained in
accordance with the manufacturer’s instructions.
 TWO: FIRE SAFETY BUILDING TYPE 2
Fire fighting equipment
• A fire blanket should be provided in customer
rooms where cooking is permitted. They should
20 be wall mounted in a location which is readily
accessible at all times.
• General-purpose fire extinguishers of a suitable
size within easy access of individual rooms
or apartments should be provided every 30m.
Extinguishers should be on the wall, adjacent
to storey exits, with the handle or other
carrying device of the extinguisher
approximately 1m from the floor.
• Fire extinguishers should be serviced
annually and refilled if discharged.
Emergency lighting
In addition to the normal lighting, an emergency
lighting system consisting of self-contained units,
trickle charged by the mains electrical supply
and designed to operate on the failure of each
individual, local lighting sub-circuit for at least one
hour, should be provided in the following locations:
−− All corridors
−− Public areas
−− All stairways
−− Secluded paths.
All emergency lighting should be serviced annually
by a competent person.
Signs and notices
• All escape routes to emergency exits should
be identified using pictogram signs throughout
the length of the route. Signs should include
directional arrows where appropriate and be
placed in clearly visible positions.
• All final exit doors, with the exception of the
main entrance should be marked with a sign
stating “Exit” to indicate that it is an emergency
exit. The sign should be positioned either
directly above the exit or adjacent to it.
HEALTH & SAFETY: TECHNICAL GUIDE
• Signs should also be provided to indicate,
except where they are obvious, the position of:
– Fire fighting equipment
– Fire alarm call points
– Assembly point.
• “Action in Case of Fire” notices should be
provided on the back of all bedroom doors.
The notices should be in English and other
relevant languages and include a simple floor
plan. Details of an assembly point, to which
customers should report in the event of an
emergency, should also be indicated. The
notice should be relevant to the specific
room or area in which it is placed.
Risk rooms
All risk rooms should be separated from the
customer accommodation by construction which
provides a minimum of 60 minutes fire resistance.
Risk rooms include:
−− Laundry
−− Electrical switch rooms
−− Store rooms
−− Boiler rooms
−− Kitchens
−− Basement storage
−− Workshops.
Where risk rooms are likely to affect the means of
escape, the doors to such rooms should provide a
minimum of 60 minutes fire resistance and should
be self-closing.
Fire separation
All pipes, holes or ducting passing through
compartments and/or fire resisting walls, floors
and ceilings throughout the building should be
sealed with fire resisting materials which provide
a minimum of 30 minutes fire resistance.
TWO: FIRE SAFETY BUILDING TYPE 3

Building type 3 Means of escape

• Generally at least two separate stairways

Type 3 properties are buildings that are no more are required, accessed via doors which are
than three storeys high in total, (ground floor and self-closing and effectively smoke stopping, 21
no more than two floors above) where all or a having a minimum fire resistance of 30
substantial portion of the corridors are enclosed minutes at every level.
and not open to the outside air.
• Persons should not have to travel more than
35m to reach a place of safety, that is the
open air or a protected stairway.

• Dead end corridors should be less than 10m.

• All escape routes including corridors, stairways

and routes through bars, restaurants and
entertainment areas, should be unobstructed
to ensure that the full width of the route is
available at all times.

• All stairway and corridor escape routes

should be free from combustible materials
e.g. furnishings, storage items.

• Doors should open in the direction of escape.

• Doors or gates from stairways and any door

across escape routes should be easy to open
from the inside at all times without the use
of a key e.g. by push bar mechanisms.

• Stairways should discharge directly to open

air at ground level, not through another
building or room.

• Entrance doors to rooms and apartments should

be easy to open from the inside at all times.

• All final exit doors should be unobstructed.

Where obstruction is likely through car parking,
storage, external planting etc. precautions
should be taken to ensure that obstruction
does not occur e.g. a “Keep Clear, Fire Exit Door”
sign should be displayed.

• There should be no openings from high-risk

rooms onto the stairway e.g. from boiler rooms,
kitchens.

• Handrails should be provided on all stairways

(internal and external) to assist customers
when descending the stairs. Where the width
of the stairway is 1.2m or greater, handrails
should be provided on both sides.

©2017 ABTA & FTO

 TWO: FIRE SAFETY BUILDING TYPE 3
Fire warning
• A fire alarm system to a recognised standard
and appropriate for the size of the building
22 should be provided. This should include:
– Fire alarm call points on each floor level,
adjacent to each storey exit and fire exits
to the outside
– Sounders of the same type, capable of
achieving an audibility of at least 75db at
all bed heads and 65db in all other areas
– A zoned panel sited in a location (usually
reception) so that it can be monitored by
staff at all times
– Standby battery backup facility and charger.
• Suitable automatic fire detection (AFD) linked
to the fire alarm system in such a way that
the actuation of any smoke or heat alarm will
automatically sound the fire alarm, should be
provided in all:
– Enclosed stairways a fire blanket in the kitchen.
– Corridors
– Risk rooms
– Main public areas
– Voids
– Customer rooms
– Apartments with cooking facilities. To avoid
false alarms these should be sited in a
suitable location away from the immediate
vicinity of the cooking area.
• All smoke alarms should be maintained in
accordance with the manufacturer’s instructions.
• A competent company should be contracted
to fully service the fire alarm system on an
annual basis and conduct routine inspections
every six months. The details of which should
be recorded in the Maintenance Log Book.
• The fire alarm system should be tested on a
regular basis to ensure it is operating correctly
and details of any corrective action should be
recorded, together with the test results, in the
Maintenance Log Book. A separate fire call point
should be used on each test.
HEALTH & SAFETY: TECHNICAL GUIDE
• At least two evacuation drills (one day and
one night) should be carried out each year and
details recorded in the Maintenance Log Book.
Fire fighting equipment
• A fire blanket should be provided where cooking
is permitted. They should be wall mounted in a
location which is readily accessible at all times.
• General-purpose fire extinguishers of a suitable
size within easy access of individual rooms or
apartments should be provided every 30m.
• Extinguishers should be attached to the
wall, adjacent to storey exits, with the handle
or other carrying device of the extinguisher
approximately 1m from the floor.
• Fire extinguishers should be serviced
annually and refilled if discharged.
• Risk rooms should be provided with suitable
fire fighting equipment. This should include
• All fire fighting equipment should be serviced
according to the manufacturer’s instructions.
If instructions are not available, then at least
annually. The results of the service and any
corrective action taken should be recorded
in the Maintenance Log Book.
Emergency lighting
In addition to the normal lighting, an emergency
lighting system consisting of self-contained units,
trickle charged by the mains electrical supply
and designed to operate on the failure of each
individual, local lighting sub-circuit for at least one
hour should be provided in the following locations:
−− All corridors
−− Emergency escape routes
−− Exits
−− Electrical switch rooms
−− All stairways
−− Public areas
−− Secluded paths.
All emergency lighting should be serviced annually
by a competent person.
TWO: FIRE SAFETY BUILDING TYPE 3
Signs and notices
• All escape routes to emergency exits should be
identified using pictogram signs throughout
the length of the route. Signs should include
directional arrows where appropriate, and
be placed in clearly visible positions.
• All final exit doors, except the main entrance
should be marked with a sign stating “Exit”
to indicate that it is an emergency exit. The
sign should be positioned either directly above
the exit or adjacent to it.
• Signs should be provided to indicate, except
where they are obvious, the position of:
– Fire fighting equipment
– Fire alarm call points
– Assembly point.
• “Action in Case of Fire” notices should be
provided on the back of all customer room
doors. The notices should be in English and
other relevant languages and include a simple
floor plan. Details of an assembly point, to
which customers should report in the event
of an emergency, should also be indicated.
The notice should be relevant to the specific
room or area in which it is placed.
Risk rooms
All risk rooms should be separated from the
customer accommodation by construction which
provides a minimum of 60 minutes fire resistance.
Risk rooms include:
−− Laundry
−− Electrical switch rooms
−− Store rooms
−− Boiler rooms
−− Kitchens
−− Basement storage
−− Workshops.
Fire doors which are self-closing and offer 60
minutes fire resistance should be provided to
all risk rooms.
©2017 ABTA & FTO
Fire separation
• All stairways should be separated from the rest
of the building with materials providing at least
30 minutes fire resistance. 23
• All doors to stairways should provide at least
30 minutes fire resistance, be self-closing and
effectively smoke stopping.
• Rooms opening directly into any stairway
enclosure should provide 30 minutes fire
resistance, be self-closing and effectively
smoke stopping.
• All doors from basements to stairways should
provide at least 60 minutes fire resistance,
be self-closing and effectively smoke stopping.
• Doors to stairways should only be held open
with self-closing smoke stopping doors linked
to the fire alarm. The doors should close
immediately upon the activation of any alarm
call point or automatic fire detection device.
• Where corridors exceed 30m in length, they
should be sub-divided by self-closing smoke
stopping doors and partitions to reduce the
spread of smoke and to prevent the entire
route becoming unusable. The partitions should
be installed from the floor to the true ceiling
of the building e.g. where suspended or false
ceilings are fitted, the partitions should extend
through the void above the ceiling to the
structural ceiling above.
• All pipes, holes or ducting passing through
compartments and/or fire resisting walls, floors
and ceilings throughout the building should be
sealed with fire resisting materials which provide
a minimum of 30 minutes fire resistance.
• Where the property includes an atrium, a fully
‘fire engineered’ ventilation system is likely
to be required. Specialist advice should be
sought for this.
 TWO: FIRE SAFETY BUILDING TYPE 4
Building type 4
Type 4 properties are buildings that are four storeys
24 and above (ground floor and three or more floors
above) with totally open to the outside air corridors.
For the purposes of these technical guidelines,
the corridor should be in the form of an open-air
walkway, balcony or deck-approach. If there are
sections of any corridors along which customers
would have to escape that are enclosed e.g. which
are not open to the outside air, then the property
should not be considered as a Type 4 building.
HEALTH & SAFETY: TECHNICAL GUIDE
Means of escape
• Generally at least two separate stairways
are required.
• Persons should not have to travel more than
35m to reach a place of safety e.g. open air
or a protected stairway.
• All escape routes including corridors, stairways
and routes through bars, restaurants and
entertainment areas should be unobstructed
to ensure that the full width of the route is
available at all times.
• All stairway and corridor escape routes
should be free from combustible materials
e.g. furnishings, storage items.
• Doors should open in the direction of escape.
• Doors or gates from stairways and any door
across escape routes should be easy to open
from the inside at all times without the use
of a key e.g. by push bar mechanisms.
• Stairways should discharge directly to open
air at ground level, not through another
building or room.
• Entrance doors to rooms and apartments should
be easy to open from the inside at all times.
• All final exit doors should be unobstructed.
Where obstruction is likely through car parking,
storage, external planting etc. precautions
should be taken to ensure that obstruction
does not occur e.g. a “Keep Clear, Fire Exit Door”
sign should be displayed.
• There should be no openings from high-risk
rooms onto the stairway e.g. from boiler rooms,
kitchens.
• Handrails should be provided on all stairways
(internal and external) to assist customers
when descending the stairs. Where the width of
the stairway is 1.2m or greater, handrails should
be provided on both sides.
TWO: FIRE SAFETY BUILDING TYPE 4
Fire warning
• A fire alarm system to a recognised standard
and appropriate for the size of the building
should be provided. This should include:
– Fire alarm call points adjacent to each storey
exit on each floor level and fire exits to the
outside. Furthermore, fire call points should
be provided so that customers and staff do
not have to travel more than 30m to
activate the alarm
– Sounders of a common type capable of
achieving an audibility of at least 75db at
all bed heads and 65db in all other areas
– A zoned panel in a location (usually
reception) so that it can be monitored by
staff at all times
– Standby battery backup facility and charger.
• Suitable automatic fire detection (AFD) linked
to the fire alarm system in such a way that the
actuation of any fire detector will automatically
sound the fire alarm should be provided in all:
– Enclosed stairways
– Corridors
– Risk rooms
– Main public areas
– Voids
– Customer rooms
– Apartments with cooking facilities. To
avoid false alarms these should be sited in a
suitable location away from the immediate
vicinity of the cooking area.
• All smoke alarms should be maintained in
accordance with the manufacturer’s instructions.
• A competent company should be contracted
to fully service the fire alarm system on an
annual basis and conduct routine inspections
every six months. The details of which should
be recorded in the Maintenance Log Book along
with any corrective actions.
• The fire alarm system should be tested on a
regular basis to ensure it is operating correctly
and details of any corrective action should be
recorded together with the test results in the
Maintenance Log Book. A separate fire call point
should be used on each test.
©2017 ABTA & FTO
• At least two evacuation drills (one day and one
night) should be carried out each year and
details recorded in the Maintenance Log Book.
25
Fire fighting equipment
• A fire blanket should be provided where cooking
is permitted. They should be wall mounted in a
location which is readily accessible at all times.
• General-purpose fire extinguishers of a
suitable size within easy access of customer
rooms or apartments should be provided
every 30m.
• Extinguishers should be attached to the
wall, adjacent to storey exits, with the handle
or other carrying device of the extinguisher
approximately 1m from the floor.
• Fire extinguishers should be serviced
annually and refilled if discharged.
• Risk rooms should be provided with suitable
fire fighting equipment. This should include
a fire blanket in the kitchen.
• All fire fighting equipment should be serviced
according to the manufacturer’s instructions.
If instructions are not available, then at least
annually. The results of the service and any
corrective action taken should be recorded
in the Maintenance Log Book.
Emergency lighting
In addition to the normal lighting an emergency
lighting system consisting of self-contained units,
trickle charged by the mains electrical supply
and designed to operate on the failure of each
individual, local lighting sub-circuit for at least one
hour, should be provided in the following locations:
−− All corridors
−− Emergency escape routes
−− Exits
−− Electrical switch rooms
−− All stairways
−− Public areas
−− Secluded paths.
All emergency lighting should be serviced annually
by a competent person.
 TWO: FIRE SAFETY BUILDING TYPE 4
Signs and notices
• All escape routes to emergency exits should be
identified using pictogram signs throughout the
26 length of the route. Signs should include
directional arrows where appropriate and be
placed in clearly visible positions.
• All final exit doors, except the main entrance
should be marked with a sign stating “Exit”
to indicate that it is an emergency exit. The
sign should be positioned either directly above
the exit or adjacent to it.
• Signs should also be provided to indicate,
except where they are obvious, the position of:
– Fire fighting equipment
– Fire alarm call points
– Assembly point(s).
• “Action in Case of Fire” notices should be
provided on the back of all customer room
doors. The notices should be in English and
other relevant languages and include a simple
floor plan. Details of an assembly point, to
which customers should report in the event of
an emergency, should also be indicated. The
notice should be relevant to the specific room
or area in which it is placed.
Risk rooms
All risk rooms should be separated from the
accommodation by construction, which provides
a minimum of 60 minutes fire resistance.
Risk rooms include:
−− Laundry
−− Electrical switch rooms
−− Store rooms
−− Boiler rooms
−− Kitchens
−− Basement storage
−− Workshops.
Fire doors which are self-closing and offer 60
minutes fire resistance should be provided to
all risk rooms.
HEALTH & SAFETY: TECHNICAL GUIDE
Fire separation
• All stairways should be separated from the
remainder of the building with materials
providing at least 30 minutes fire resistance.
• All doors to stairways should provide at least
30 minutes fire resistance, be self-closing and
effectively smoke stopping.
• Rooms opening directly into any stairway
enclosure should provide 30 minutes fire
resistance, be self-closing and smoke stopping.
• All doors from basements to stairways should
provide at least 60 minutes fire resistance, be
self-closing and effectively smoke stopping.
• Doors to stairways should only be held open
with self-closing smoke stopping doors linked
to the fire alarm. The doors should close
immediately upon the activation of any alarm
call point or automatic fire detection device.
• If there are any enclosed corridors and they
exceed 30m in length, the corridors should be
sub-divided by self-closing smoke stopping
doors and partitions to reduce the spread of
smoke and to prevent the entire route becoming
unusable. The partitions should be installed
from the floor to the true ceiling of the building
e.g. where suspended or false ceilings are fitted,
the partitions should extend through the void
above the ceiling to the structural ceiling above.
• All pipes, holes or ducting passing through
compartments and/or fire resisting walls, floors
and ceilings throughout the building should be
sealed with fire resisting materials which provide
a minimum of 30 minutes fire resistance.
TWO: FIRE SAFETY BUILDING TYPE 5

Building type 5 • Doors or gates from stairways and any door

Type 5 properties are buildings that are four storeys
and above (ground floor and three or more floors
above) with enclosed corridors. All or a substantial
portion of the corridors, are enclosed and not open
to the outside air.
across escape routes should be easy to open
from the inside at all times without the use
of a key e.g. by push bar mechanisms. 27
• Doors should open in the direction of escape.
• Where double doors are used, a selector
device may be necessary to ensure that
doors close in the correct order.

• All emergency stairways should discharge

directly to open air at ground level, not through
another building or room.

• Entrance doors to rooms and apartments should

be easy to open from the inside at all times.

• All final exit doors should be unobstructed.

Where obstruction is likely through car parking,
storage, external planting etc. precautions
should be taken to ensure that obstruction does
not occur e.g. a “Keep Clear, Fire Exit Door”
sign should be displayed.

• There should be no openings from high-risk

rooms onto the stairway e.g. from boiler
rooms, kitchens.

Means of escape
• Once a person has entered an external escape
route, they should be able to complete their
escape without having to re-enter the building
• Generally at least two separate stairways are
or to pass through any other building or room.
required which are accessed via doors which


are self-closing and effectively smoke stopping,
having a minimum fire resistance of 30 minutes
• Handrails should be provided on all stairways
(internal and external) to assist customers
at every level. when descending the stairs. Where the width
of the stairway is 1.2m or greater, handrails
• Persons should not have to travel more than
should be provided on both sides.
35m to reach a place of safety, which is the
open air or a protected stairway.

• Dead end corridors should be less than 10m.

• All stairway and corridor escape routes

should be free from combustible materials
e.g. furnishings, storage items.

• All escape routes including corridors, stairways

and routes through bars, restaurants and
entertainment areas should be unobstructed
at all times to ensure that the full width of the
route is available at all times.

©2017 ABTA & FTO

 TWO: FIRE SAFETY BUILDING TYPE 5
Fire warning
• A fire alarm system to a recognised standard
and appropriate for the size of the building
28 should be provided. This should include:
– Fire alarm call points adjacent to each storey
exit on each floor level and fire exits to the
outside. Furthermore, fire call points should
be provided so that customers and staff do
not have to travel more than 30m to
activate the alarm
– Sounders of a common type capable of
achieving an audibility of at least 75db at
all bed heads and 65db in all other areas
– A zoned panel in a location (usually
reception) so that it can be monitored by
staff at all times
– Standby battery backup facility and charger.
• Suitable automatic fire detection (AFD) linked
to the fire alarm system in such a way that the
activation of any fire detector will automatically
sound the fire alarm, should be provided in all:
– Enclosed stairways
– Corridors
– Risk rooms
– Main public areas
– Voids
– Customer rooms
– Apartments with cooking facilities. To avoid
false alarms these should be sited in a
suitable location away from the immediate
vicinity of the cooking area.
• All smoke alarms should be maintained in
accordance with the manufacturer’s instructions.
• A competent company should be contracted
to fully service the fire alarm system on an
annual basis and conduct routine inspections
every six months. The details of which should
be recorded in the Maintenance Log Book.
• The fire alarm system should be tested on a
regular basis to ensure it is operating correctly
and details of any corrective action should be
recorded, together with the test results, in the
Maintenance Log Book. A separate fire call point
should be used on each test.
HEALTH & SAFETY: TECHNICAL GUIDE
• At least two evacuation drills (one day and one
night) should be carried out each year and
details recorded in the Maintenance Log Book.
Fire fighting equipment
• A fire blanket should be provided where cooking
is permitted. They should be wall mounted in a
location which is readily accessible at all times.
• General-purpose fire extinguishers of a suitable
size within easy access of individual rooms or
apartments should be provided every 30m.
• Extinguishers should be attached to the wall,
adjacent to storey exits, with the handle
or other carrying device of the extinguisher
approximately 1m from the floor.
• Fire extinguishers should be serviced annually
and refilled if discharged.
• Risk rooms should be provided with suitable
fire fighting equipment. This should include
a fire blanket in the kitchen.
• All fire fighting equipment should be serviced
according to the manufacturer’s instructions.
If instructions are not available, then at least
annually. The results of the service and any
corrective action taken should be recorded
in the Maintenance Log Book.
Emergency lighting
In addition to the normal lighting an emergency
lighting system consisting of self-contained units,
trickle charged by the mains electrical supply
and designed to operate on the failure of each
individual, local lighting sub-circuit for at least one
hour should be provided, in the following locations:
−− All corridors
−− Emergency escape routes
−− Exits
−− Electrical switch rooms
−− All stairways
−− Public areas
−− Secluded paths.
All emergency lighting should be serviced annually
by a competent person.
TWO: FIRE SAFETY BUILDING TYPE 5
Signs and notices
• All escape routes to emergency exits should be
identified using pictogram signs throughout
the length of the route. Signs should include
directional arrows where appropriate and be
placed in clearly visible positions.
• All final exit doors, except the main entrance
should be marked with a sign stating “Exit”
to indicate that it is an emergency exit. The
sign should be positioned either directly above
the exit or adjacent to it.
• Signs should be provided to indicate, except
where they are obvious, the position of:
– Fire fighting equipment
– Fire alarm call points
– Assembly point.
• “Action in Case of Fire” notices should be
provided on the back of all bedroom doors.
The notices should be in English and other
relevant languages and include a simple floor
plan. Details of an assembly point, to which
customers should report in the event of an
emergency, should also be indicated. The notice
should be relevant to the specific room or area
in which it is placed.
Risk rooms
All risk rooms should be separated from the
customer accommodation by construction, which
provides a minimum of 60 minutes fire resistance.
Risk rooms include:
−− Laundry
−− Electrical switch rooms
−− Store rooms
−− Boiler rooms
−− Kitchens
−− Basement storage
−− Workshops.
Fire doors which are self-closing and offer 60
minutes fire resistance should be provided.
©2017 ABTA & FTO
Fire separation
• All stairways should be separated from the
remainder of the building with materials
providing at least 30 minutes fire resistance. 29
• All doors to stairways should provide at least
30 minutes fire resistance, be self-closing and
effectively smoke stopping.
• Rooms opening directly into any stairway
enclosure should provide 30 minutes fire
resistance, be self-closing and effectively
smoke stopping.
• All doors from basements to stairways
should provide at least 60 minutes fire
resistance, be self-closing and effectively
smoke stopping.
• Doors to stairways should only be held open
with self-closing smoke stopping doors linked
to the fire alarm. The doors should close
immediately upon the actuation of any alarm
call point or automatic fire detection device.
• Where enclosed corridors exceed 30m in length,
the corridors should be sub-divided by self-
closing smoke stopping doors and partitions
to reduce the spread of smoke, and to prevent
the entire route becoming unusable. The
partitions should be installed from the floor
to the true ceiling of the building e.g. where
suspended or false ceilings are fitted, the
partitions should extend through the void
above the ceiling to the structural ceiling above.
• All pipes, holes or ducting passing through
compartments and/or fire resisting walls, floors
and ceilings throughout the building should be
sealed with fire resisting materials which provide
a minimum of 30 minutes fire resistance.
• Where accommodation includes an atrium,
a fully ‘fire engineered’ ventilation system
is likely to be required. Specialist advice
should be sought for this.
 TWO: FIRE SAFETY DISCO & ENTERTAINMENT AREAS
Disco and entertainment areas
Special attention is necessary when considering
30 the fire safety requirements in disco and
entertainment areas.
In many destinations the authorities have specific
safety requirements, such as a maximum capacity
of the number of people allowed in disco and
entertainment areas at any one time. Where
this is the case, this capacity and all other safety
requirements defined by the authorities should
be adhered to in order to ensure compliance with
local regulations.
Calculate the number of people that it is safe to
allow in the area, taking into account the floor area
and the number and widths of the available means
of escape, that includes the exit doors and any
stairways and corridors along which people leaving
the disco/entertainment area in an emergency
would have to travel.
Means of escape
• There should be a sufficient number of exits
provided for the capacity of the venue.
• All stairways and corridor escape routes
should be free from combustible materials
e.g. furnishings, storage items.
• All escape routes including corridors,
stairways and routes through bars, restaurants
and entertainment areas should be unobstructed
to ensure that the full width of the route is
available at all times.
• Doors or gates from stairways and any door
across escape routes should be easy to open
from the inside at all times without the use
of a key e.g. by push bar mechanisms.
• All emergency stairways should discharge
directly to open air at ground level, not
through another building or room.
HEALTH & SAFETY: TECHNICAL GUIDE
• Once a person has entered an external escape
route, they should be able to complete their
escape without having to re-enter the building
or to pass through any other building or room.
• All final exit doors should be unobstructed,
both internally and externally. Where
obstruction is likely through car parking,
storage, external planting etc. signage should
be provided on the outside of the door advising
that the door is a fire exit and should not be
obstructed. In extreme cases, it may be
necessary to provide barriers to ensure that
final exit doors are not obstructed externally.
• There should be no openings from high-risk
rooms onto the stairway e.g. from boiler
rooms, kitchens.
• Persons should not have to travel more than
35m to reach a place of safety, which is in the
open air or a protected stairway.
• All doors on escape routes from the disco/
entertainment area should open in the
direction of escape. This may, on occasion,
require that some doors be double swing.
• Where double doors are used, a selector
device may be necessary to ensure that doors
close in the correct order.
• Handrails should be provided on all stairways
(internal and external) to assist customers
when descending the stairs. Where the width
of the stairway is 1.2m or greater, handrails
should be provided on both sides.
• Any escape routes (corridors, stairs and landings)
which have no natural light should have
permanent lighting or be operated by a
movement sensor (not press time switches).
Movement sensors should operate immediately
when the area is accessed.
TWO: FIRE SAFETY DISCO & ENTERTAINMENT AREAS
Fire warning
• A fire alarm system to a recognised standard
and appropriate for the size of and the type of
venue should be provided. This should include:
– Fire call points adjacent to each storey exit
on each floor level and fire exits to the
outside. Furthermore, fire call points should
be provided so that customers and staff
do not have to travel more than 30m to
activate the alarm
– Sounders of a common type capable
of achieving an audibility level that is at
least 5db above the ambient noise of the
venue. The fire alarm system should be
tested during a performance and if
necessary, additional fire alarm sounders
should be provided to ensure that this level
of audibility is achieved
– A zoned panel in a location (usually
reception) so that it can be monitored by
staff at all times
– Standby battery backup facility and charger.
• To ensure that the fire alarm can be heard,
the sound system in the disco/entertainment
area should be linked to the fire alarm system
in such a way that the sound system switches
off, or is silenced, when the fire alarm is activated.
• Suitable automatic fire detection (AFD) linked
to the fire alarm system in such a way that the
activation of any fire detector will automatically
sound the fire alarm. The smoke alarms should
be centrally mounted at ceiling level and
should be provided throughout the area.
• All smoke detectors should be maintained
in accordance with the manufacturer’s
instructions.
©2017 ABTA & FTO
• A competent company should be contracted
to fully service the fire alarm system on an
annual basis and conduct routine inspections
every six months. The details of which should 31
be recorded in the Maintenance Log Book.
• The fire alarm system should be tested on a
regular basis to ensure it is operating correctly
and details of any corrective action should
be recorded together with the test results in
the Maintenance Log Book. A separate fire call
point should be used on each test.
• At least two evacuation drills should be carried
out each year and details recorded in the
Maintenance Log Book.
Fire fighting equipment
• Fire blankets in containers should be provided
in the stage areas and in dressing rooms.
• Dry powder extinguishers should be provided
throughout the disco/entertainment area,
including the backstage areas.
• Extinguishers should be attached to the wall,
adjacent to storey exits, with the handle
or other carrying device of the extinguisher
approximately 1m from the floor.
• All fire fighting equipment should be serviced
according to the manufacturer’s instructions.
If instructions are not available then equipment
should be serviced at least annually. The results
of the service and any corrective action taken
should be recorded in the Maintenance Log Book.
Emergency lighting
Exit doors should be illuminated by self-contained,
emergency lighting units that are constantly trickle-
charged by the main’s electrical supply, and placed
above the doors.
 TWO: FIRE SAFETY DISCO & ENTERTAINMENT AREAS
Signs and notices
• All escape routes to emergency exits should
be identified using pictogram signs, throughout
32 the length of the route. Signs should include
directional arrows where appropriate, and be
placed in clearly visible positions.
• All final exit doors except the main entrance
should be marked with a sign stating “Exit”
which is permanently illuminated to indicate
that it is an emergency exit. The sign should
be positioned directly above the exit or
adjacent to it.
Risk rooms
• Notices stating “No Smoking” should be
provided throughout the stage areas and
dressing rooms and back-of-house areas.
• Fire doors which are self-closing and offer
60 minutes fire resistance should be provided
on dressing rooms and storage rooms.
• Carpet, textured wallpaper, polyurethane tiles
and fabrics should be avoided in disco/
entertainment areas unless they are either
inherently fire retardant, or are treated to
make them so.
• Any upholstered furniture within the disco/
entertainment area should be fire retardant
or non-flammable.
• A certificate should be obtained to certify
that the furniture materials are inherently
fire retardant, or have been treated to
make them so.
HEALTH & SAFETY: TECHNICAL GUIDE
Fire separation
• All stairways should be separated from the
remainder of the building with materials
providing at least 30 minutes fire resistance.
• All doors to stairways should provide at least
30 minutes fire resistance, be self-closing
and effectively smoke stopping.
• Rooms opening directly into any stairway
enclosure should provide 30 minutes fire
resistance, be self-closing and smoke stopping.
• All doors from basements to stairways should
provide at least 60 minutes fire resistance, be
self-closing and effectively smoke stopping.
• Doors to stairways should only be held open
with self-closing smoke stopping doors linked
to the fire alarm. The doors should close
immediately upon the activation of any
fire alarm call point or automatic fire
detection device.
• Where enclosed corridors exceed 30m in length,
the corridors should be sub-divided by self-
closing smoke stopping doors and partitions
to reduce the spread of smoke and to prevent
the entire route becoming unusable. The
partitions should be installed from the floor
to the true ceiling of the building e.g. where
suspended or false ceilings are fitted, the
partitions should extend through the void
above the ceiling to the structural ceiling above.
• All pipes, holes or ducting passing through
compartments and/or fire resisting walls, floors
and ceilings should be sealed with fire resisting
materials which provide a minimum of 30
minutes fire resistance.
TWO: FIRE SAFETY ATRIUM
Atrium
An atrium is a space or opening within a building,
that passes through one or more floors. The space
or openings between each of the floors do not
have to be vertically aligned, such as one opening
immediately above the other; the openings can be
offset to each other. Although a stairway enclosure
passes through one or more structural floors, a
stairway enclosure, by definition, is not an atrium,
nor is a lift shaft.
Special consideration is necessary when considering
the fire safety components for atrium structures
and as with all other parts of this technical guide,
users should seek advice from a competent
fire consultant on any area which is not fully
understood or before making structural changes.
Atrium design
If well designed, an atrium can be as safe as any
other building design. Problems can arise if there
are significant ‘high fire load’ areas opening into
the atrium, such as back-of-house areas and
public areas.
A method of protecting people from the effects of a
fire in an atrium is the provision of a smoke control
system consisting of good mechanical ventilation in
the atrium, coupled with the provision of automatic
sprinklers to provide sufficient time for the alarm to
be raised and the building to be evacuated. This is
a specialised area and the advice of experts should
be obtained.
©2017 ABTA & FTO
Safety components
Smoke control systems should be serviced annually
by a competent engineer and a certificate should
be obtained as to the system’s worthiness. The 33
results of all servicing should also be recorded in
a Maintenance Log Book. It should not be assumed
that the presence of permanent ventilation
openings in the roof will provide adequate
ventilation and ensure safe conditions in the
event of a fire.
Furniture and other flammable materials in the base
of an atrium increase the fire loading within the
atrium. The risk can be greatly reduced by removing
or reducing the amounts of these materials.
Where there are ‘high fire load’ areas such as back-
of-house areas, or public areas opening into the
atrium, the risk can be greatly reduced by separating
these areas from the atrium using fire resisting
partitions or walls and self-closing doors. Another
effective method of reducing the risk would be to
separate the ‘high fire load’ areas from the atrium
using automatic fire shutters and/or providing
automatic sprinklers in these areas.
Where customer rooms open directly onto the
atrium walkway, doors to these bedrooms should
be fire resisting and self-closing or at least smoke
stopping and self-closing, this also reduces the risk of
a fire in the bedrooms affecting people in the atrium.
If the travel distances from customer rooms within
the atrium to open air, or to a protected stairway
are longer than 18m, these distances should be
reduced to a more reasonable level by providing an
additional means of escape. For rooms above, or
below the ground floor, this might mean providing
an additional stairway. From rooms on the ground
floor, it may be necessary to provide an additional
exit door leading from the atrium out to open air.
Where there are rooms within corridors off the
atrium, these corridors should have a protected
escape route that is independent of the atrium.
Where corridors lead into the atrium, they should
be separated from the atrium by doors that are fire
resisting and self-closing, or at least smoke stopping
and self-closing. This will reduce the likelihood of
smoke from a fire in the atrium entering the corridors,
or from a fire in the corridors entering the atrium.
 TWO: FIRE SAFETY HIGH-RISE BUILDINGS
High-rise buildings
In recent years high rise properties with
34 numerous floors have been developed. These
multi-story structures can contain a broad
range of different size units which are used for a
variety of purposes for example offices, tourism
accommodation, residential accommodation and
entertainment centres. As a result, this means
that different and possibly additional fire safety
arrangements may have to be considered.
Expert advice should be sought.
External cladding
Buildings with external cladding attached to the
exterior of the building should be fire resistant and
comply with local fire safety standards. Certification
of the materials used should be sought from the
building management or cladding manufacturer to
identify the fire resistance of the material.
For new buildings with external cladding in the
design or when retro-fitting external cladding,
specialist advice should be sought and certification
of the materials used provided to confirm the fire
resistance of the material.
Persons with reduced mobility
Persons with reduced mobility or those who require
additional assistance in an emergency include
for example, people with disabilities, people with
special requirements, people with learning or
HEALTH & SAFETY: TECHNICAL GUIDE
behavioural difficulties who may not, for whatever
reason, be able to react to or undertake actions that
would normally be expected of individuals unaided,
and people who may be disabled as a result of the
environment, for example elderly single travellers,
pregnant women, families with small children.
Special arrangements
In fire safety terms, special arrangements should
be considered as part of the emergency plan to help
people in the event of an emergency. This includes
people who:
−− Are blind or deaf or have limited hearing
or sight
−− Cannot recognise a fire alarm signal
−− Cannot read fire instruction notices
−− May require specific and dedicated
assistance to evacuate a property.
Written policy
There should be a written policy detailing the
procedure to be followed for the assistance and
evacuation of persons with reduced mobility and
those who require additional assistance in the
event of an emergency.
The policy should include:
−− Types of escape arrangements and the
procedures staff should follow
−− Egress plan
−− Refuge areas
−− Staff training
−− Practical solutions identified
−− Any other information pertinent to assist
with the evacuation of the premises.
Details of where the customers are located
should be retained so that staff can act promptly
and emergency services can be informed of the
arrangements in place in an emergency.
As part of the regular staff training programme,
staff should also receive instruction in the
procedures and the use of any specialist
equipment provided for the purpose.
TWO: FIRE SAFETY ATRIUM
ADDITIONAL FIRE SAFETY TECHNICAL INFORMATION
Additional fire safety technical information
To complement the safety components
featured under the various building types, this
section provides further detail regarding some
of the more complex subjects together with
other points for consideration, such as shops.
©2017 ABTA & FTO
Building design and layout
Open corridor buildings 35
These are buildings with corridors that are open to
the outside air. For the purposes of this technical
guide, the corridors should be in the form of an
open-air walkway, balcony or deck approach. If
there are any corridors or sections of corridors
along which people would have to escape in an
emergency that are enclosed e.g. not open to
the outside air, then the property should not be
considered as a Type 2 or Type 4, open corridor
building.
Enclosed corridor buildings
These are buildings where access to the customer
rooms is from within the building. This can be
directly from a stairway, a corridor, or from another
room. Buildings that are only partially enclosed
should be included in this category and are
considered as Type 3 or Type 5 buildings. Where a
building is enclosed, smoke cannot disperse readily
should a fire occur in the building.
Single dwellings or small buildings (Type 1)
These are buildings used for limited numbers
of people, similar to a house or bungalow and
generally used to accommodate small numbers of
people in a family environment rather than that of
a hotel or boarding house. Small buildings are more
likely to be self-catering than staffed; therefore
ski chalet type accommodation would usually fall
outside this category as they generally are provided
with staff.
 TWO: FIRE SAFETY ADDITIONAL FIRE SAFETY TECHNICAL INFORMATION
Stairways
A stairway can be considered open-ventilated
and free from any risk of smoke logging if it is
36 completely external to the building, or if there is
good ventilation from the stairway directly to open
air through an external wall on each floor level.
Any building with floors above the ground floor
should have at least two stairways, both of which
lead to open air at ground level. In enclosed
buildings that are higher than two storeys, stairways
will also need to be protected, In addition, people
escaping from the building should not need to travel
more than 35m to get to a place of safety (outside)
or into a protected stairway.
A building can be considered to have sufficient
stairways that are acceptably located if:
• There are at least two stairways
• There are no dead-end corridors in excess
of 10m in length
• It is not necessary to travel more than
35m from any point in the building to
reach a stairway.
Where any of the above conditions are not met,
this should be the subject of a risk assessment
and it may be necessary for additional stairways
to be provided.
Protected stairways
Any stairway used for means of escape should be
fire protected. They should be constructed within
an enclosure which is inherently fire-resisting. Such
stairways should be accessed through fire resisting
self-closing doors. Doors to stairways may only
be held open by devices linked to the fire warning
system (fire alarm), that will enable the doors
to close automatically and immediately upon
activation of the alarm.
HEALTH & SAFETY: TECHNICAL GUIDE
Escape stairways
Escape stairways are any stairways that serve all, or
nearly all, of the floors in a building and are to be
considered as a means of escape. This can include
stairways that are in normal use, such as main,
access and staff stairways. Such stairways should be
at least 80cm wide with a handrail (one handrail on
each side if the stairway width exceeds 1.2m)
Except for a main stairway, all escape stairways
should discharge directly to open air via a risk free
area at ground level.
A stairway can be considered to discharge directly
to open air via a risk free area if an exit is available
directly from the stairway, or from the stairway
enclosure, out to open air, and without the need to
pass through any room or other area of the building
in order to reach open air.
Note: Where this is not possible, a stairway can still
be considered to discharge directly to open air via
a risk free area if a protected route is provided from
the stairway enclosure out to open air.
The main stairway should discharge near to the
main exit/entrance into an area with limited fire
loading otherwise a degree of fire protection should
be provided.
Stairways provide the only acceptable means of
escape from upper floors of a building in the event
of a fire. Slides, chutes, vertical ladders etc. are not
acceptable means of escape.
TWO: FIRE SAFETY ADDITIONAL FIRE SAFETY TECHNICAL INFORMATION
Means of escape
Escape routes
All doors along escape routes should be unlocked
and free to open at all times and should open in
the direction of travel.
Final exit doors (fire exits) should not be locked
other than by an approved locking mechanism such
as a push bar fastening. They should not require
a key to open them.
All escape routes should independently lead into
the open air or, at least through a risk free area
on ground floor level.
All escape routes, including corridors, stairways and
routes through bars, restaurants and entertainment
areas should be unobstructed at all times to ensure
that the full width of the route is available at
all times.
When checking emergency escape routes, from all
levels (upper, ground and basement), you should
follow the “Exit” and directional signs to the exit.
Go outside to make sure that the final exit doors
open easily and that you can walk away from the
building outside to a place of safety.
Escape routes from rooms
When escaping from customer rooms, they should
be able to turn left or right on leaving the room to
make their escape. Where this is not possible, the
escape is said to be a ‘dead-end’ corridor.
The maximum length of a dead-end corridor within
a building should be 10m. The 10m is measured
from the customer room to a place where there
are suitable alternative escape routes available, or
to a protected stairway, or to a place of safety in
the open air.
The doors to all rooms in dead-end corridors should
be self-closing and effectively smoke stopping.
©2017 ABTA & FTO
Escape routes from public areas
Except for very small rooms, an alternative escape
route should be provided from all public areas and
rooms. There should be at least two independent 37
ways out of them to open outside air. Where it is
necessary to provide an additional exit door from
the public areas or rooms, the door should be sited
away from the existing doors so that all doors
are unlikely to be made unusable by a fire at the
same time.
If the building has a basement that contains rooms
or other facilities that are used by customers, there
should be at least two alternative exits from the
basement.
Protected route
A protected route is a passage or corridor provided
between the foot of the emergency stairway
and the final exit door that is separated from
the remainder of the building by fire resisting
construction. The partitions or walls forming the
protected route and any doors opening into the
protected route should provide a minimum standard
of 30 minutes fire resistance. The doors should be
self-closing. Any fanlights above fire resisting doors
and any glazing opening onto the protected route
should also provide a minimum standard of 30
minutes fire resistance and should
be in frames fixed shut.
BEDROOM
BEDROOM
BEDROOM BEDROOM
DEAD END
DEAD END
BEDROOM
STAIR
B
STAIR
BEDROOM
A
BEDROOM
Fig 1: Dead-end corridor
 TWO: FIRE SAFETY ADDITIONAL FIRE SAFETY TECHNICAL INFORMATION
Compartmentation/separation
38 Smoke spread
Where corridors exceed 30m in length, the corridors
should be sub-divided by self-closing smoke stopping
doors and partitions to reduce the spread of smoke
should a fire occur. Such doors provide benefit to
people escaping from fire by reducing the distance
they may have to travel while exposed to the
effects of smoke. They also limit the damage caused
by smoke in the event of a fire within a building.
Partitions fitted to restrict smoke spread should
extend across the corridor and should go to true
ceiling level e.g. where suspended or false ceilings are
fitted, the partitions should extend through the void
above the ceiling to the structural ceiling above.
Smoke stopping doors
All doors protecting escape routes such as doors
to stairways, other self-closing doors and bedroom
doors in dead-end corridors, should be smoke
stopping. This can be achieved by fitting smoke
seals to the doors. Where fire-resisting doors are
required, these should be fire resisting as well as
smoke stopping.
Door restraining devices and magnetic release
Where doors are required to protect or separate
areas in order to contain an outbreak of fire, they
need to be kept closed at all times. However, in
order for a building to work properly, it is often
impractical to leave doors in the closed position.
Magnetic release devices are commonly used
to keep these doors in the open position. The
operation of the fire alarm should release such
devices allowing them to close immediately on
the activation of a call point or other detector.
This release should always occur on stage one of
any staged alarm system. Cabin hooks, wedges and
other devices that do not release on activation of
the fire alarm system should not be used.
Doors should be tested regularly to ensure they
shut correctly against the seals and to avoid door
distortion.
HEALTH & SAFETY: TECHNICAL GUIDE
Fire warning system
Fire alarm
A method of raising the alarm should be provided
in all properties as a means of giving warning to
building occupants that a fire or other incident is in
progress, requiring they act in a manner which will
secure their safety.
In small open buildings, or complexes of small open
buildings, a simple manual fire warning system
such as a hand operated gong, bell, klaxon, whistle
or similar device may be acceptable. The manual
warning system should be audible throughout, and
in a complex, warning devices should be located
within 30m of all accommodation buildings.
For other property types, an electrical fire warning
system should be provided and should consist of
these main elements:
• Manual alarm call points
• Control panel with battery backup
• Sounders.
The fire warning system may also include:
• Automatic fire detection
• Door held open with magnetic release devices
• A method to control ventilation systems
• Other devices to assist people with
reduced mobility.
Manual fire alarm call points
Manual fire alarm call points are often called ‘break-
glass points’ and are a means of activating the fire
alarm. All automatic fire alarms should have manual
fire alarm call points. The most common being a box
on a wall that is normally red in colour with a ‘break-
glass’ or polycarbonate front plate. They should be
located at exit routes, corridors, floor landings of
staircases, adjacent to risk areas and at all exits.
A person should not have to travel more than
30m from any position within the property in order
to sound the alarm. Individuals raising the alarm
should be able to do so whilst making an exit from
the building and should not have to go further
into a building to raise an alarm.
TWO: FIRE SAFETY ADDITIONAL FIRE SAFETY TECHNICAL INFORMATION
Sounders
All sounders within a particular system should be
the same. Bells, sirens, klaxons, other electronic
sound or something similar are all acceptable. There
is no specific sound that is required as long as all
sounders make the same noise. The sounders should
be loud enough and sufficiently located to ensure
that they can be heard in all areas of the building
above ambient noise. They should however make a
different noise to any other alarm being used within
a building.
The minimum sound level of a sounder should
be 65db. In bedrooms a level of 75db at the bed-
head should be attained in order to wake sleeping
customers in their rooms should the fire alarm
sound during the night. Where sounders do not
give the required sound level it is usually better to
provide additional sounders rather than to increase
the volume of existing sounders.
Note: When the alarm sounds, doors which are
normally open may be closed and this may have an
effect on the sound level in some areas. This should
be taken into account when the sound levels are
determined.
Control/indicator panel and battery backup
Every fully integrated fire alarm system should
incorporate a control or indicator panel. These
panels vary as to their sophistication and technical
specification. At its most basic, a control panel will
be a simple box featuring a series of warning and
indicator lights. At the other extreme, control panels
are highly sophisticated, technical, self-monitoring,
addressable computerised systems.
The panel should be provided with a standby
battery backup system which powers the control
panel in the event of a mains electrical failure.
In smaller systems, the batteries are normally
contained within the panel; in older or larger
systems, there may be a separate box. Backup
batteries should be available.
The panel should be able to indicate the
approximate position of a fire alarm activation
point, whether it is a call point or detector head.
In the simple systems the indication will usually
be by zone or area.
©2017 ABTA & FTO
In more complicated addressable systems, the
specific location of the call point or detector head
that has activated will be indicated.
The control or indicator panel should be sited in 39
a location where it can be constantly monitored,
usually at reception or occasionally in a
permanently staffed security room; so that staff
will be immediately aware if the alarm is activated.
If the panel is not located where it can be
constantly monitored, either the existing panel
should be relocated, or a mimic panel should be
provided in a permanently staffed area.
Automatic fire detection (AFD)
Automatic fire detection linked to the fire alarm
system provides the best chance of an early
warning of fire.
Automatic fire detection will normally be of
either smoke detection or heat detection placed
throughout a property. Smoke detectors are the
most suitable type of detectors for use in bedrooms,
corridors, public areas and offices. Heat detectors
are more suitable for use in boiler rooms, kitchens,
laundries, workshops and other similar areas where
smoke, steam, dust etc. may be present.
Domestic type smoke alarms can be useful for
providing an early warning of fire to the occupants
of rooms and apartments with cooking facilities,
if no linked automatic fire detection is provided in
these areas. The smoke alarms should be sited in
the sitting area and the types that are permanently
wired into the electricity supply are preferable
to those that are powered only by batteries. If
domestic smoke alarms are used, there are five
elements that should be taken into consideration:
• Siting: To ensure that cooking fumes do
not activate the detector
• Tampering: Anti-tampering devices
should be fitted to them
• Checking: They should be tested weekly
to ensure correct operation
• Cleaning: They should be vacuumed
regularly to remove dust
• Battery change: If battery operated, replace
batteries on a common date each year.
 TWO: FIRE SAFETY ADDITIONAL FIRE SAFETY TECHNICAL INFORMATION
Domestic type smoke alarms in customer
accommodation (except in a Type 1 building)
generally can only ever be considered as a temporary
measure until automatic fire detection linked
40 to the fire alarm system is provided, as they will
only sound an alarm locally and not throughout
the property.
Sprinklers
Sprinkler systems are often provided in accommodation
and can be a total system provided everywhere in
the building, or partial, in only some parts of the
building. An annual examination of the sprinkler
system should be carried out by a competent
engineer. A certificate confirming the worthiness
of the system should be obtained.
Where sprinkler systems are provided, activation
of a sprinkler will often activate the fire warning
system in the same way as electronic devices.
Sprinklers do not provide a satisfactory replacement
for automatic fire detection in the form of smoke or
thermal (heat) detectors. This is because sprinklers
do not activate until the temperature in the building
has reached quite a high level, whereas automatic
fire detectors, particularly smoke alarms, activate
very quickly.
Emergency lighting
Emergency lighting should be provided throughout
the building. This should ensure adequate
illumination, if the mains electrical supply should
fail for any reason. The provision of satisfactory
emergency lighting can usually be achieved by using
self-contained lighting units, constantly trickle-
charged by the main’s electrical supply. These may
be self-contained units, recognisable by a coloured
indicator light on the unit or units, incorporated
within the normal artificial lighting system, that
are powered by a reliable secondary power supply.
The constant trickle charging will ensure that the
batteries that provide power to the lighting units in
the event of a failure of the mains electrical supply,
are fully charged and ready for use.
HEALTH & SAFETY: TECHNICAL GUIDE
Emergency lighting should be designed to operate
on the failure of local lighting circuits and not just
on total electrical mains failure in the event that
local lighting circuits are damaged by a fire.
Generators are often used to provide back-up power
to some lighting units in the event of a failure of
the electrical mains supply. Generators are not
suitable to provide power for emergency lighting
(unless they operate on mains power failure to any
one local circuit) as they do not usually operate
unless there is a total mains failure.
Emergency lighting should be tested monthly and
be checked by a competent engineer annually.
The results of all tests should be recorded in the
Maintenance Log Book.
Assembly points
Assembly points should be in designated areas
located away from the building where people would
go to in the event of an evacuation. The assembly
point should be in a safe location and not in an
area that may cause obstruction to attending
emergency services or cause exposure to other
risks. The designated assembly point(s) should be
clearly marked on the emergency procedure notices
contained on the back of the customer room doors,
apartment entrances and public areas.
Evacuation procedures and drills
The purpose of an evacuation drill is to ensure that
all staff are trained in the role they will play if a
fire or incident should occur and to ensure that
escape routes are tested in accordance with the
evacuation plan.
A practical evacuation drill should be carried out
at least once a year for both day and night staff,
simulating conditions in which one or more escape
routes from the building are obstructed. During
these drills, a member of staff should operate the
fire alarm and thereafter the fire routine should be
rehearsed as fully as circumstances allow. Advance
notice should be given of the date and the time of
the drills so that customers are fully informed.
ONE: FIRE
TWO: FIRESAFETY
SAFETY ADDITIONAL FIRE SAFETY TECHNICAL INFORMATION

Phased evacuation • Check that the correct extinguishers are

available for use.
A phased evacuation is a system of evacuation, in
which different parts of the accommodation are There are a number of different extinguishers
evacuated in a controlled sequence of phases. Those for the various fire types. 41
parts of the accommodation expected to be at
greatest risk should be evacuated first. Seek expert 1. Water – suitable for fires involving ordinary
advice for further information. combustible materials such as wood, cloth
and paper.
2. Foam – suitable for fires involving flammable
Fire fighting equipment liquids, or liquefiable solids such as petrol,
paraffin, paints, grease and fats.
Whilst fire fighting equipment is generally
3. Powder (multi-purpose) – suitable for fires
provided for use by trained staff, it should be
involving ordinary combustible materials such
accessible throughout the property to use in
as wood, cloth and paper and/or those involving
the event of a fire.
flammable liquids, or liquefiable solids such
as petrol, paraffin, paints, grease and fats,
Extinguishers electrical fires.
Fire extinguishers should be in place throughout
4. Carbon dioxide – suitable for fires involving
all buildings. Their location should be shown on
flammable liquids, or liquefiable solids such
the fire instruction notices which are displayed on
as petrol, paraffin, paints, grease, fats and
the back of customer room or apartment doors, in
electrical fires.
the corridors, public areas and at reception. In ideal
circumstances they should be sited every 30m and
preferably located adjacent to storey exits and final
exit doors. Extinguishers should be serviced annually
by a competent engineer and records of the service
and any corrective action taken, recorded in the
Maintenance Log Book. Extinguishers should not be
used to hold doors in the open position.
Regular checks should be made of the extinguishers,
which should include the following actions:

• Look at any gauges to ensure that the

extinguisher has not been discharged.
If there are no gauges, pick up the extinguisher
and feel the weight. When charged most
extinguishers are quite heavy. If it feels light, it
is likely that it has been discharged and is empty

• Check that any seals or protective pins

are in place

• Ensure that the test date is marked on the

extinguisher and that it has been tested within
the last 12 months

©2017 ABTA & FTO

 TWO: FIRE SAFETY ADDITIONAL FIRE SAFETY TECHNICAL INFORMATION
Fire blanket
A fire blanket should be provided within property
kitchens and within accommodation that features a
42 kitchen or kitchenette for the customers’ use. There
are two types of fire blanket; light duty which are
suitable for dealing with small fires e.g. in containers
of cooking fat and clothing fires: and heavy duty for
industrial use where there is a need for the blanket
to resist penetration by molten materials.
Hose reels
Hose reels should include a water supply and length
of hose or flexible tubing which may be used to
assist in the extinguishing of fire. Hose reels should
be sited in accessible locations and should not be
used on live electrical equipment. Hose reels should
be serviced annually by a competent engineer and
records of the service and any corrective action
taken recorded in the Maintenance Log Book.
Wet and dry risers
A wet riser, also known as a downcomer, is a water
pipe built into the building which is permanently
charged with water, often from a tank in the roof or
on a water supply connected to a fire pump. A dry
riser is a water pipe built into the building, which
has no water in it until it is charged, usually by the
fire department on arrival at a fire in the building.
Please see the templates at the end of this chapter
for example log sheets for fire fighting equipment.
HEALTH & SAFETY: TECHNICAL GUIDE
Staff fire training
It is the responsibility of the property manager
to ensure that all staff are trained to deal with
emergency situations. As part of this process it is
imperative that all staff participate in fire training
regularly. Staff training is an integral part of
effective fire safety management; customers will
be reliant on staff and their reactions during an
emergency situation.
All training provided should be delivered by a
competent person, and reflect the property’s
documented plan of action to take in an emergency.
• Written staff fire procedures should include:
– The action to be taken upon
discovering a fire
– The action to be taken upon
hearing the fire alarm
– Raising the alarm, including the
location of the alarm call points and
fire indicator panel
– Where the assembly point is located
– The correct method of calling
the fire brigade
– The location and use of fire
fighting equipment
– Knowledge of escape routes, including
any stairways not in regular use
– Knowledge of the method of operation
for any special escape door fastenings
– Appreciation of the importance of fire doors
and the need to close all doors at the time
of a fire and upon hearing the fire alarm
– Stopping machines and processes and
isolating power supplies where appropriate
e.g. gas or electric ovens in kitchens
– The operation of escape doors that
are not in regular use to ensure they
function satisfactorily
TWO: FIRE SAFETY ADDITIONAL FIRE SAFETY TECHNICAL INFORMATION
−− The evacuation procedure of the property.
This will include avoiding the use of lifts,
any special arrangements for customers
and staff with reduced mobility, the
checking of public areas, informing and
reassuring customers, whilst directing
them to exits and, if appropriate, checking
the register of customers and staff at
the assembly point
– General fire precautions, safety practices
and fire prevention.
• Specific members of staff should have
documented fire procedures covering their
duties. These staff will include:
– Managers of departments
– Kitchen staff
– Engineering and maintenance staff
– Security staff
– Receptionists
– Bar and waiting staff.
• Staff training should be carried out at least
twice per year for day staff and every
three months for night staff.
• The training should be based upon the
written fire procedures as well as general
fire preventative measures specific to the
staff being trained.
• Training should be specific to the particular
property. In larger hotels, managers should
have a written action plan as part of the
procedure used to train staff. The plan
should recognise that many fires occur
at night when the maximum number of
customers will be in their rooms, but fewer
staff are on duty.
©2017 ABTA & FTO
• Instruction should be given by a competent
person and the following should be covered
in each training session with, where possible,
practical exercises.
43
– New staff should be shown the means of
escape and be advised of the actions to take
in the event of a fire on the commencement
of their employment.
– Occasional workers and others who work
on the property outside normal hours,
such as cleaners and bar staff should be
similarly instructed.
– If staff are employed whose knowledge
of the national language is limited, the
training should be given in a manner
which they can understand.
• All training and instruction should be recorded
in the Maintenance Log Book. The following are
examples of what should be recorded:
– Date of the instruction or exercise
– Duration
– Name of the person giving the instruction
– Names of the persons receiving
the instruction
– The nature of the instruction,
training or drill/exercise.
 TWO: FIRE SAFETY ADDITIONAL FIRE SAFETY TECHNICAL INFORMATION
Maintenance Log Book
The Maintenance Log Book should be retained
44 for a minimum period of three years. It contains
important information and should be kept in a safe
place, but be available for inspection by the fire
brigade, insurance assessors, local authorities
and travel providers upon request.
Combustible materials
The fabric and furnishings used in the property
are materials that will burn and are therefore
referred to as combustible materials. There
are various ways that you can reduce the risks
caused by materials and substances which burn,
for example:
• Ensure combustible items are stored properly
and are separate from potential ignition sources
such as boilers, electrical and gas appliances.
• Reduce the amount of combustible materials
such as paper and plastics. Keep spare items
in store rooms or storage areas where the
public are not allowed access.
Ensure staff are aware of potential fire hazards
and have a policy in place to escalate issues
identified.
HEALTH & SAFETY: TECHNICAL GUIDE
Shops
Shops are frequently found within hotels. These
can vary from a small gift shop in the reception
area to what can be considered a shopping centre
or mall. Shops often contain large quantities of
highly combustible materials.
An appropriate way to reduce the risk presented
by shops, is to provide fire resisting construction,
including self-closing doors between the shops
and the remainder of the hotel. Smoke alarms linked
to the property fire alarm system should
be provided to ensure that an early warning is
given in the event of a fire in the shop.
Kitchen
Accumulated grease on filters and within the cooker
hood and the vent shaft is a major cause of kitchen
fires. De-greasing reduces this risk and should be
regularly carried out. De-greasing should take place
at least once a month.
Fire blankets are an essential part of the fire fighting
equipment within a kitchen. Ideally fire blankets
should be located in a position where they are easily
accessible for use on deep fat fryers.
TWO: FIRE SAFETY TEMPLATES

Emergency lighting system

Daily: carry out a visual inspection to ensure that Annually: all emergency lighting units should
red illumination lamps are lit inside each fitting. be serviced annually by a competent person and
details of any corrective action taken should be
All faults should be recorded. recorded.
45
Signature
Action taken to
record fault
If no – details of
fault identified
Satisfactory
yes/no
Inspected/
tested by
Location or
number
Date

©2017 ABTA & FTO

 TWO: FIRE SAFETY TEMPLATES

Fire evacuation drills

Twice annually: ensure that an evacuation drill is

carried out. Results of the drill, including the time
taken to evacuate the property should be recorded.

46
Signature
Details of corrective action taken to
rectify issues reported with the drill
Issues reported
with the drill
Time taken to
evacuate the
property
Details of the

carried out
drill being
carried out
Date drill

HEALTH & SAFETY: TECHNICAL GUIDE

TWO: FIRE SAFETY TEMPLATES

Fire fighting equipment

Weekly: ensure that all fire extinguishers, hoses Annually: ensure that equipment is serviced on
and blankets are in their allocated position, an annual basis by a competent person. All faults
unobstructed and available for use. All faults together with details of any corrective action taken
together with details of any corrective action taken should be recorded.
should be recorded. 47
Signature
Date fault
corrected
corrected
yes/no
Fault
to correct fault
Action taken
details of fault
identified
If no –
Satisfactory
yes/no
Inspected/
tested by
Location
or no.
Date

©2017 ABTA & FTO

 TWO: FIRE SAFETY TEMPLATES

Means of escape

Weekly: carry out inspections throughout the property to ensure that:

• All means of escape routes are free from obstruction
• All self-closing devices fitted to doors are operational
48 • If automatic door release units are installed, test for correct operation
• All fire doors close fully against the door rebates and are undamaged.
Signature
Date issue
corrected
corrected
yes/no
Issue
to correct the issue
Action taken
details of issue
identified
If no –
Satisfactory
yes/no
Inspected/
tested by
insepected
Location
Date

HEALTH & SAFETY: TECHNICAL GUIDE

TWO: FIRE SAFETY TEMPLATES

Smoke and heat detection

Daily: carry out a visual inspection of any non- Twice annually: smoke and heat detectors should
hard-wired smoke detectors to check their position. be vacuumed to remove dust from the sensors.
Weekly: ensure that the smoke and heat detectors Annually: if domestic smoke and heat detectors
are checked and tested. All faults, together with are utilised, all batteries should be changed on a 49
details of any corrective action taken should common date each year.
be recorded.
Signature
Date fault
corrected
corrected
yes/no
Fault
to correct the issue
Action taken
details of issue
identified
If no –
Satisfactory
yes/no
Inspected/
tested by
Location
or no.
Date

©2017 ABTA & FTO

 TWO: FIRE SAFETY TEMPLATES

Training

Twice annually: ensure that a competent person • Prevention of fire

carries out training for all staff and that the training • Being prepared for a fire
is recorded. Training should cover (not exhaustive): • Property evacuation

50
• Action to take upon hearing the alarm
• Action to take upon discovery of a fire.
signature
Trainer’s
Attendee’s
signature
Details of training course content
Names of attendees
receiving training
Department
Date of training

HEALTH & SAFETY: TECHNICAL GUIDE

 Property name: Season: Year:

Date of test Time of test Location of staff Activated Location of call point If no – actions taken to rectify fault Signature
yes/no activated
TWO: FIRE SAFETY

©2017 ABTA & FTO

TEMPLATES

Fire alarm testing log sheet

51
SECTION THREE

Food Hygiene & Safety

Introduction

The Food Hygiene and Safety section of this technical guide has 53
been provided to help tourism accommodation providers and other
associated suppliers identify the most important food hygiene and
safety measures and procedures that should be maintained in all food
outlets and kitchens in tourism accommodation. It is anticipated
that the measures contained within this technical guide will be
achievable and will provide a basis on which to develop a more
comprehensive programme.
Accommodation providers whose food safety provisions meet those
set out in this section may be considered to have reasonable food
safety systems. However, those who cannot demonstrate this should
seek advice from a food hygiene specialist and wherever possible,
upgrade their facilities and processes.
Any person using this technical guide should seek advice from a
competent food hygiene and safety specialist on any area which
is not fully understood.

©2017 ABTA & FTO

 THREE: FOOD HYGIENE & SAFETY MANAGEMENT RESPONSIBILITY

Management responsibility Food operations vary greatly in size, foods served

and style; however all should adopt a suitable food
safety management system. This does not have to
Whilst the day-to-day management of food hygiene be complicated, but the main aim is to operate the
procedures may be delegated to another member business diligently and regard this as a priority.
of staff, the accommodation owner and manager
of the property have overall responsibility for the
54 food hygiene and safety conditions of their property
and should ensure they are operating correctly. Organisation Who has the key roles in
It is the accommodation owner/managers relation to food safety?
responsibility to maintain the fabric of the What are their responsibilities?
building and equipment condition.
They should ensure that staff who are employed
to manage and maintain the food hygiene and Food served Which foods are potentially
safety operation receive the appropriate training to high risk?
undertake their role and that there are documented
procedures in place that should be followed for the
management of food hygiene and safety. Controls Are controls monitored
and recorded?
High standards of food hygiene practice are
critical to any business and the accommodation Are staff trained sufficiently?
owner and manager should recognise that food
production, storage and handling areas should
be maintained to a high standard of cleanliness,
and the food handled correctly to ensure it does
not become contaminated during its delivery,
storage, preparation, cooking, reheating, service
and distribution.
The emphasis should be that the property
management are responsible for the control of
food hygiene and safety at all times. Good
companies have strict policies and procedures
that all the relevant staff understand and most
importantly, have been properly trained and
supervised to follow.

Licensing and certification

Properties should be operating legally, in accordance

with their country’s requirements. If appropriate
to the country of operation, the accommodation
provider should have a valid food safety license
provided by a recognised certification agency or
relevant local authority.

HEALTH & SAFETY: TECHNICAL GUIDE

THREE: FOOD HYGIENE & SAFETY FOOD SAFETY MANAGEMENT

Food safety management

Food safety management
using a HACCP system
What is it?
A food safety management system promotes
good food safety by identifying the potential
hazards and risks from food and then applying
and monitoring appropriate control measures at
the points critical to safety. If properly applied, it
will help prevent food contamination, illness and
complaints from customers.
Hazard Analysis Critical Control Point (HACCP),
provides a workable and effective basis for good
food safety management as it is a method of
ensuring that food is produced and served in a
safe and hygienic way.
The law in many countries around the world
dictates that food businesses should ensure food
safety based on HACCP principles and HACCP is
a requirement under EU legislation.
Foods served may be purchased as preserved,
Then identify any significant hazards which should
be controlled at each stage of food production. This
can be used to determine the CCPs and the specific
control measures that need to be put in place at
these points.
Control measures could include, but not exhaustive:
55
• Temperature controls: including storage,
cooking and service etc.
• Time limit
• Separation
• Cooking
• Reheating.
A simple example of a flow diagram showing the
Critical Control points (CCP) for basic roast meats
(poultry, lamb, beef, or pork) is below. The areas
shown in red are Critical Control Points where
control measures should be implemented.
PURCHASE

fresh, frozen or chilled items and the way they are

handled throughout receipt, production to service,
is the starting point for HACCP.
DELIVERY

How does it work?

An analysis of the food flow from purchase through STORAGE
to service is conducted through all areas of the
business to identify possible safety hazards and
then determine which points are absolutely critical
to food safety to prevent causing an outbreak of PREPARATION
illness or food contamination.
The points identified as critical to food safety are
known as ‘critical control point’ (CCP). CCPs are COOLING
COOKING/
REHEATING
steps in the food process from purchase to service
where strict control measures should be applied to
prevent or eliminate a food safety hazard or reduce CHILLED HOT
the hazard to an acceptable level and ensure food DISPLAY SERVICE DISPLAY
safety is maintained.
One simple method to identify the critical control
points is to draw a flow diagram of a particular SERVICE SERVICE

food (or menu item) showing the whole process it

follows from delivery through to service.

©2017 ABTA & FTO

 THREE: FOOD HYGIENE & SAFETY FOOD SAFETY MANAGEMENT
CCP - Critical control measures
Cooking & reheating:
- During cooking/reheating, the core temperature
reaches 75°C (167°F) for at least 30 seconds
- For any lamb or beef served pink, ensure the
56 surface of the food is thoroughly cooked to
75°C (167°F)
Cooling:
- Cooked meat is cooled in controlled conditions
- Remove to a blast chiller when the temperature
falls to 63°C (145°F)
- Food is cooled in a blast chiller to below
8°C (46°F) before removing to a refrigerator
Chilled display:
- Pre-cooked meats are stored at 8°C (46°F)
or below, ideally at 5°C (41°F) or below
Hot display:
- Reheated meats are served at 63°C (145°F)
or above
Service:
- Chilled meats served at 8°C (46°F) or below,
ideally at 5°C (41°F) or below
- Reheated meats are served at 63°C (145°F)
or above
- Cooked meats are served at 63°C (145°F)
or above
Prerequisites
These are processes that are relevant within each
and every process step. Their control measures are
generally the same whether at delivery or final
service, for example, pest control standards of the
delivery area should be the same as those in food
preparation areas. Prerequisites generally do not
include critical control points (although they can)
and must be treated as just as importantly as main
process steps. Prerequisites often form the basis of
good food hygiene i.e. good cleaning standards help
set the benchmark for good practice throughout the
food production process.
HEALTH & SAFETY: TECHNICAL GUIDE
Prerequisites
Pest Structure &
Cleaning
control Equipment
Foreign body
Personnel Allergens
contamination
Food contamination
In addition to the critical control points to protect
food safety, careful consideration should be given to
applying strict measures to prevent food contamination.
Foods can become contaminated in many different
ways and examples of food hazards include:
• Physical contamination e.g. hair, glass, packaging
• Chemical contamination e.g. cleaning chemicals,
pesticides
• Microbial contamination e.g. harmful bacteria, viruses
• Allergens.
Other considerations
The food safety management system should be
documented to demonstrate that the hazards and
critical controls have been identified and that the
hazards are being controlled effectively. Records
should include for example, temperature control
records, pest control reports, staff training etc.
Training is a fundamental part of the HACCP
process. Training should also be provided to cover
the specific actions required to control and monitor
CCPs. All staff involved in the food handling process
from purchase to service should receive appropriate
training to allow them to perform their duties safely.
There should be a verification process included
within the HACCP system. This can be achieved by
keeping accurate records of the food safety control
measures taken (and the critical limits required) and
by checking that these are being maintained. This
can be achieved by conducting regular audits.
Food preparation and production should be carried
out using HACCP principles. This potentially will
help reduce the risk of any food associated illness
in customers.
See the International Codex Alimentarius:
www.codexalimentarius.org for more information.
THREE: FOOD HYGIENE & SAFETY STAFF MANAGEMENT PROCEDURES
Management
All standards of food safety, quality and health
and safety in a property are the responsibility of
the accommodation owner and manager of the
property. The staffing structure should be clear and
staff must be aware of their responsibilities.
• The staff structure within the catering, food
and beverage divisions should be documented.
• There should be an outline job description for
all catering, food and beverage staff. This should
define good hygiene practice and include details
of responsibilities for implementing record
keeping and checking records relating to food
hygiene and HACCP.
• The role of the accommodation owner and
manager in regularly confirming those food
hygiene practices are in place and operational,
should be documented.
• The property should have a written plan of • A designated area away from the food
action to be followed in the event of any illness
occurring in which there is a possibility of food
involvement. The plan should include up to date
contact numbers for relevant persons and ideally
should be approved by the local public health
authorities or other officials responsible for
such investigations.
Staff management procedures
Food handling staff are defined as those who are
involved in the storage, preparation, processing
or serving of food. They must have adequate
training and maintain the highest standards of
personal hygiene. The person or people responsible
for developing and maintaining the food safety
management procedures, based on the principles
of HACCP, should have received the appropriate
training to enable them to do this.
• Staff may bring bacteria and viruses that
can cause food poisoning into the food area
therefore it is essential that managers are
aware of any such illness so that appropriate
action can be taken.
©2017 ABTA & FTO
• All food handling staff should be subject
to a health screening process and records
kept and monitored. This should be undertaken
in consultation with a medical adviser.
• There should be a documented illness
reporting procedure for all staff. This should
be clearly communicated to and adhered to 57
by all personnel. Staff should be trained to
understand the consequences of not reporting
their illness.
• Staff suffering from vomiting and diarrhoea
must not be permitted to work in any food
handling areas and must not return to work
until they are 48 hours clear of symptoms and/
or have received medical clearance.
• Staff who have an infected wound, skin
condition or jaundice must seek medical
advice prior to being permitted to enter
any food handling areas.
preparation sites should be provided for
staff to change into working clothes from
their outside clothes. This area should be kept
clean and tidy. Staff changing areas should be
clean and sanitary with full facilities available
for hand washing.
• There should be designated staff toilets,
which should be kept clean.
• Hand wash basins should be provided and
supplied with hot and cold water, soap
(preferably antibacterial) and disposable paper
towels or hot air hand drying facilities.
• Toilet areas must not open directly into
food handling areas.
• There should be a suitable and sufficient supply
of first aid equipment including blue or brightly
coloured waterproof plasters available for use
by food handlers in an accessible location.
• Staff who do not work in the kitchen and
other food areas should not be permitted to
use these areas as a gathering place, or as a
through route to other parts of the hotel.
 THREE: FOOD HYGIENE & SAFETY STAFF TRAINING
Staff training
All food handling staff should be trained to perform
their job role. Training should be a combination of
theory and practical exercises relating to their role.
It is important to show staff what to do and explain
58 to them how to do it. The effectiveness of training
programmes should be monitored on an ongoing
basis and adjusted as necessary.
• Staff will only be able to maintain high
standards if they have been trained to a
recognised level and at least annual refresher
courses are attended.
• All staff should receive the appropriate
supervision and hygiene training to ensure
they are able to comply with the hygiene
requirements associated with their job.
The initial training should be given on induction
and subsequent training should be provided at
regular intervals and continue throughout
their employment.
• Practical training on handwashing procedures
should be provided. Staff should be routinely
monitored to verify that the procedures are
being maintained.
• The training programme should be documented
and ideally be approved by an external body.
• Written training records should be maintained
and be available for inspection on request.
Staff personal hygiene
The provision of good staff facilities will indicate
to staff the standards expected by the management
and will encourage staff to maintain those
standards. It should be remembered that it is the
staff that look after the customers and as such,
they should maintain an exceptional standard
of personal hygiene.
Effective hand washing is extremely important
to help prevent harmful bacteria from spreading
from people’s hands to food, work surfaces,
equipment etc.
HEALTH & SAFETY: TECHNICAL GUIDE
• Staff must be aware of the importance
of regular hand washing.
• All staff who work with food should wash their
hands correctly, using hot water and soap
(preferably antibacterial) and should receive
training and regularly be encouraged to wash
their hands.
• Food handlers must frequently wash their hands
particularly between preparing raw and ready
to eat foods. In particular hand washing should
be carried out and monitored:
– At the start of work
– When entering the food handling area
– After a break or going to the toilet
– After eating, drinking or smoking
– After blowing/wiping their nose
– After touching hair
– Before preparing food
– After touching raw food, such as meat,
poultry and eggs
– Between handling raw and cooked
or ready to eat foods
– After handling food waste or emptying a bin
– After carrying out cleaning.
• Staff should dry hands thoroughly on a
disposable paper towel – harmful bacteria can
spread more easily if hands are wet or damp.
• Sufficient wash hand basins should be
accessible in food areas that are separate
from food preparation sinks. They should
be labelled “For Hand Wash Only” or similar,
in a language understood by staff.
• Hand wash basins should be supplied with
hot and cold water, soap (preferably
antibacterial) and disposable paper towels or
hot air hand drying facilities at all times.
THREE: FOOD HYGIENE & SAFETY WATER & ICE
• All food handling staff should be provided
with, and should wear, clean washable
protective over-clothing as a uniform in the
food premises. All personal belongings and
outdoor clothing should be stored separately,
away from food areas.
• Long hair should be tied back and a
suitable head covering should be worn.
• Nails should be kept short, clean and
free from polish.
• False nails must not be worn.
• Wrist watches and, with the exception
of a wedding band, jewellery (including
exposed body piercing) must not be worn
in any food preparation area.
• Staff must not smoke or spit in any
food preparation area.
• Staff should not eat in any food
preparation area.
• All cuts, wounds and septic conditions should
be covered with blue (or suitably coloured)
waterproof plasters. Where the condition
presents a risk of contamination, a waterproof
glove or finger cover should be worn.
• Visitors should be provided with protective
clothing and observe all hygienic procedures.
Water and ice
The inherent safety of water used in food
production is critical. Water used for food
preparation, cleaning and for the production
of ice and for drinking, should be safe.
There is more detailed guidance within the Water
Management section of this technical guide;
however to follow are some key points to consider.
• All water used in ice and food areas must
meet the guideline values set by the World
Health Organisation (WHO) Guidelines for
Drinking Water Quality: Fourth Edition 2011.
©2017 ABTA & FTO
• Ice making machines should be connected
correctly to a potable water supply.
• Ice machines should be cleaned and disinfected
internally on a weekly basis using food grade
chemicals supplied with safety datasheets.
• Particular attention should be paid to cleaning 59
any slime/mould on both sides of ice dispense
flaps and the chute.
• Clean metal or plastic ice scoops or shovels
should be used for dispensing ice. Breakable
items such as glasses or ceramic cups should
not be used.
• Bottles or any other containers should not
be stored inside the ice making equipment.
• Regular in-house tests of the water and ice
quality should be conducted and the results
together with any corrective action taken,
should be recorded and the results available
for inspection.
• Ice should be stored in a clean and hygienic
condition and kept free from contamination.
• In all areas of food preparation, a constant
supply of hot and cold running water should
be available at all times.
• The temperature of hot water should exceed
50°C (122°F) at all taps when run for
approximately one minute.
Hazards from water and ice include:
• Growth of pathogenic bacteria, slime,
moulds, algae etc.
• Bacterial contamination of food
• Chemical contamination.
 THREE: FOOD HYGIENE & SAFETY FOOD TEMPERATURES

Food temperatures

The following temperatures represent ‘good

practice’ and may be a different/higher standard
than required by the local authorities.

60
FOOD ITEMS

All other
Process Frozen Chilled Cooked high risk foods
foods foods foods e.g. egg derived
products such as
mayonnaise

Food delivery -15°C (5°F) 8°C (46°F) 8°C (46°F) or below 8°C (46°F)
or below or below or or below
63°C (145°F) or above

Cold -18°C (0°F) 8°C (46°F) 8°C (46°F) 8°C (46°F)

storage or below or below or below or below

8°C (46°F)
Defrosting N/A N/A N/A
or below

Advance preparation 8°C (46°F) 8°C (46°F)

N/A N/A
or below or below

Cooking N/A 75°C (167°F) 75°C (167°F) N/A

8°C (46°F)
Cooling N/A N/A N/A
or below

75°C (167°F)
Reheating N/A N/A N/A
or above

63°C (145°F)
Hot holding N/A N/A N/A
or above

Cold holding 8°C (46°F) 8°C (46°F) 8°C (46°F)

N/A
or below or below or below

HEALTH & SAFETY: TECHNICAL GUIDE

THREE: FOOD HYGIENE & SAFETY THERMOMETERS AND ANTISEPTIC WIPES
Thermometers and
antiseptic wipes
As part of the HACCP process, in order to maintain
accurate records, regular temperature checks should
be undertaken throughout the food flow process.
• Food handlers should be provided with sufficient • Details of the companies who supply food
probe thermometers and suitable food safe
antibacterial wipes for the testing of food
temperatures. Probes should be disinfected
• All temperature measurements should be
recorded and the records should be available
for inspection.
• All thermometers should be calibrated by
putting them in ice water and boiling water.
The readings in ice water should be between
-1°C (30°F) and 1°C (34°F) ideally 0°C (32°F).
The reading in the boiling water should be
between 99°C (210°F) and 101°C (214°F),
ideally 100°C (212°F). If the reading of the
thermometer is outside of this range then the
thermometer should be discarded and replaced.
©2017 ABTA & FTO
Purchasing of food
It is important to have nominated food suppliers
who are considered to have high standards and
the same philosophy in relation to food safety.
Food should only be purchased from these
nominated suppliers. 61
stocks to the property should be retained.
This should include the company name,
property address, contact number and
description of the food produce purchased
from the particular company.
• When choosing food suppliers, details of
their food safety management procedures
should be reviewed.
• It is suggested that the premises and food
production of the food suppliers be audited
by an external auditor and records of the
inspection are retained.
• There should be a documented procedure
for the returning of unsuitable foods.
• High risk foods such as dairy products, cooked
meats, shellfish etc. are dependent on strict
temperature control measures. Suppliers of
high risk food items should provide evidence
that the cold chain of the high risk foods has
been maintained.
• If there is any question as to the quality or
food safety of supplies then it is important
to carry out an investigation and consider
if the supplier should be removed from the
food suppliers’ list.
Hazards during purchasing of food include:
• Purchase of foods already contaminated
with food poisoning bacteria, or their toxins
• Foreign bodies/pests/chemical contamination.
 THREE: FOOD HYGIENE & SAFETY FOOD DELIVERY

Food delivery • Chilled foods should not be accepted if the

When food is received by the supplier, it must be
of high quality, with clean, dry packaging and free
from damage or evidence of infestation. It must be
within temperature and date coding parameters.
62 Should suppliers deliver food outside of these
parameters, then it should be rejected depending
on the degree of risk it poses, and in consultation
with the food and beverage manager or head chef.
Any badly damaged, rusting or blown cans should
not be accepted. There should be a documented
procedure for handling and return of unsatisfactory
food products.
• Vehicles and/or containers used to transport
foods should be kept clean and maintained in
good repair and condition, to protect foods
from contamination. If vehicles are used
for transporting anything other than food or
for transporting different types of food, they
should be cleaned effectively between loads.
• To avoid contamination, boxes and containers
used to hold food in vehicles should not be
used for transporting anything other than foods.
• If the transport has a cooling unit, the
temperature should be checked regularly.
The cooling unit should be maintained
and serviced.
• All deliveries should be checked for freshness,
temperature, colour, odour, contamination,
infestations and satisfactory packaging
and labelling.
temperature is above 8°C (46°F).
• Frozen foods should not be accepted if the
temperature is above -15°C (5°F).
• Seam dented or ‘blown’ canned goods should
not be accepted.
• The delivery reception area should be kept
clean, free from waste materials and any risk
of infestation and contamination.
• Containers used for the receipt, storage
or distribution of goods should be kept
clean and dry.
• Procedures must ensure that cross
contamination does not occur during the
process of delivery and storage.
• Perishables and produce subject to temperature
control should not be left outside or in the
loading areas in conditions which may lead
to contamination or spoilage.
• Care is needed when manually handling food
products as damage, particularly to vegetables
and fruit, may result in the starting point for
the growth of moulds and yeasts. Growth may
progress quickly resulting in the loss of such
food stocks shortly after delivery.
• Food should not be left open to any risk
of contamination.

• It is vital that a thorough check for pests,

including signs of cockroaches, rats, mice,
birds, moths, weevils, mites etc. is made
in order that such contaminated products
may be eliminated at an early stage.

• Foods should not be accepted if there is

evidence of poor quality, inappropriate odour,
contamination, infestations or unsatisfactory
packaging and labelling.

HEALTH & SAFETY: TECHNICAL GUIDE

THREE: FOOD HYGIENE & SAFETY STORAGE
• Deliveries of frozen or chilled goods should
be placed in the appropriate storage as
soon as possible (within 15 minutes of
delivery). Prioritise storage of high risk or
potentially hazardous foods first.
• All complaints or delivery problems should
be reviewed. In the case of recurring
problems it may be appropriate to secure
an alternative supplier.
• Records must be kept to show:
– The date the product was received
– The time the product was received
– The temperature of the product
when received
– The condition of the product when received
– Who the product was purchased from
– Product description.
Hazards during delivery include:
−− High-risk foods contaminated by food
poisoning bacteria or toxins
−− Growth of microorganisms
−− Foreign body/chemical contamination
−− Insufficient shelf life
−− Deterioration in product quality
during transport
−− Pest damage to products.
©2017 ABTA & FTO
Storage
All products, with the exception of some boxed
frozen and chilled products, should be removed
from the outer bulk packaging and stored in
accordance with the manufacturer’s instructions.
Under no circumstances should perishable products 63
or products requiring temperature control be left at
ambient temperature. It is important that checks of
food stocks are made daily and any perished or out
of date produce is removed.
Food should be used in strict stock rotation with
regards to ‘use-by’ and ‘best before’ dates. Any food
found which has passed these dates should not be
used and should be discarded. Any badly damaged,
rusting or blown cans should not be used.
• Food stock should be kept to a minimum.
The foods and/or materials should be safely
stored to prevent deterioration, contamination
or cross contamination.
• Non-food items and cleaning materials should
not be stored in the same area as food items.
They should be stored separately.
• Stock should be stored in a manner to avoid
cross contamination risks, this includes the
storage of allergenic ingredients.
• All goods should be stored and sealed in original
packaging, or decanted into plastic containers
or bins suitably labelled, dated and provided
with tight fitting lids.
• Food stock should be stored in such a way
to allow FIFO – First In, First Out.
• The shelf life (use by date) of all products in
storage should be known and checked routinely.
• Where available, manufacturer’s instructions
on storage should be followed. Where not
available or where food has been removed
from packaging, the caterer should determine
the shelf life and label the product accordingly.
Labels should include a product description,
produced/opened date, best before or use by
date, to allow for effective stock control.
 THREE: FOOD HYGIENE & SAFETY COLD STORAGE
• Separate and identify any spoiled, rejected
or out of date food to prevent accidental use.
• All food kept in storage must be fit for
human consumption.
• Storage rooms and equipment for storage
64 of dry products should be:
– Well maintained
– Kept clean
– Kept free from pests
– Kept cool and well ventilated (either natural
or assisted)
– Lit well enough to be able to see any dirt
or pest infestation
– Kept dry to preserve the quality of the food.
• Products should be stored off the floor and
away from walls, on racking or mobile units
and should be able to be checked easily.
• It is important to review menus regularly
and understand how it affects the
stock requirements.
• Staff should be trained to manage stock
requirements and the process should be
monitored by the management of the property.
Hazards during storage include:
−− Dry goods may become damp and encourage
microbial growth
−− Microbial growth due to poor
storage temperatures
−− Product quality is reduced by prolonged/
unsatisfactory storage
−− Physical contamination by rodents,
insects or birds
−− Chemical contamination including taints.
HEALTH & SAFETY: TECHNICAL GUIDE
Cold storage
Cold storage includes the storage of foods at low
temperatures whether in a freezer, refrigerator,
cold room or cold display unit. The correct use of
cold storage is essential in the prevention of food
bacterial growth.
All storage units must be fit for purpose. Domestic
style equipment does not suit commercial
operations; therefore consider good quality, fit
for purpose, cold storage units when purchasing
equipment.
• Refrigeration and freezer equipment should
be designed to enable it to be easily cleaned.
• They should be defrosted, cleaned and
serviced regularly and maintained in good
working order.
• Internal linings and shelves of the equipment
should be impervious and non-corroding.
• Internal surfaces should be clean, compressor
grilles should be kept clean and freezer
compartments should be defrosted regularly.
• The capacity of all chilled storage should
be sufficient for the business and the units
should not be overfilled.
• The lids and doors of refrigerators and
freezers should be fitted with effective seals.
• Keep raw and ready to eat foods separate,
preferably in separate refrigerator or
freezer units.
• If separate units are not available:
– Store raw and cooked/ready to eat
foods on separate shelves
– Raw food shelves should be clearly
marked and always located below
ready to eat/cooked food shelves.
THREE: FOOD HYGIENE & SAFETY DEFROSTING
• All frozen and refrigerated foods should be
stored in clean, food-grade containers and
covered as appropriate, to prevent cross
contamination and preserve the quality of
the foods and to avoid freezer burn or other
damage.
• Food should be checked to ensure that
the quality is maintained and stock is
effectively rotated.
• “Produced by” (name) and “Use by” labels
should be used for prepared foods and for
when original labels no longer exist. All
‘out of date’ foods must be discarded.
• Food must not be stored on the floor,
including in boxes.
• Storage containers must be kept clean and dry.
• Doors and lids must be opened for as short
a time as possible.
• Refrigerators must be capable of maintaining
food temperatures between 0°C (32°F)
and 8°C (46°F).
• Frozen products should be stored at
-18°C (0°F) or below.
• Defrosted food must not be refrozen.
• The food temperatures should be monitored and •
recorded at least twice daily. Where food is not
at the correct temperature, corrective action
should be taken and the details of the actions
taken recorded. The records should be available
for inspection.
• Equipment should be operated according
to the manufacturer’s instructions. The
recommended temperatures in the instructions
should be closely followed.
• Staff should be instructed in the proper
use of the equipment.
• There should be a written procedure to be
implemented in the event of a breakdown
or malfunction of a refrigerator or freezer;
this should include the procedure for the
safe storage, use or disposal of the food.
©2017 ABTA & FTO
Hazards in cold storage include:
−− Growth of food poisoning bacteria and their
toxins in high-risk foods
−− Cross contamination of high-risk foods with
food poisoning bacteria from raw foods
−− Physical contamination from poorly
maintained equipment and foreign bodies
65
−− Deterioration in product quality/food being
held beyond indicated shelf life
−− Deterioration in product quality due to
thawing and refreezing.
Defrosting
It is important that frozen foods such as poultry,
meat products and large bulk items are defrosted
thoroughly before cooking. If these products are
cooked from a frozen state then there is a major risk
that the heat will not penetrate into the centre of
the product and therefore food poisoning would be
likely to occur.
• As defrosting times vary with different foods
it is important to identify the foods that need
defrosting against the foods that can be
cooked from a frozen state.
Allow sufficient time and plan to defrost
in advance of usage.
• There should be a documented defrosting
procedure, which includes:
– Provision for the protection of food
from contamination
– Ensuring that food or thawed liquids do
not contaminate food preparation areas
or other food
– A temperature monitoring process
to ensure that the centre of the food
is defrosted
– The temperature of the foods does not
exceed 8°C (46°F)
– The time and date food was removed
from the freezer
– The time, date and temperature of food
when defrosted.
 THREE: FOOD HYGIENE & SAFETY FOOD PREPARATION
• Frozen food, except bread should be defrosted
in a chiller at below 8°C (46°F).
• Foods especially meat and poultry should not
be defrosted in water.
• Raw defrosting foods should be stored
66 separately from other foods.
• Check that the product has fully defrosted prior
to cooking/use using a probe thermometer.
• Do not refreeze foods once defrosted.
Hazards during defrosting include:
−− Growth of food poisoning bacteria
−− Contamination by foreign bodies
and chemicals
−− Deterioration in product quality
−− Cross contamination.
HEALTH & SAFETY: TECHNICAL GUIDE
Food preparation
Food handling staff must ensure that all food
is prepared in a hygienic manner, taking into
consideration contamination risks. Such risks
may include:
• Microbial contaminants including bacteria,
viruses, parasitic infections, moulds, yeast
and allergens.
• Foreign matter including packaging,
personal contaminants, plant and equipment
contaminants, pests.
• Chemical contaminants including cleaning
and pest control products.
It must be recognised that the food itself may be
contaminated with food poisoning bacteria or
viruses e.g. raw meat (E.Coli), raw poultry and
raw eggs (Salmonella).
• As much of the original packaging of food
as practical should be removed before the
food is taken into the kitchen or other food
areas. The food should be transferred into
washable containers.
• All preparation of meat, fish and other
protein foods must be done quickly without
allowing the opportunity for unsatisfactory
temperature rises.
• Food should not be left out of refrigeration, and
where large volumes of high risk foods are being
prepared, it is recommended that a portion
control system is implemented e.g. foods are
taken out of the refrigeration unit in small
portions, for a limited amount of time, rather
than all being brought out at the same time.
• Separation of raw and ready to eat food
should be maintained at all times, this may
be achieved by using different designated
areas or by using the same area at a different
time, provided thorough cleaning is undertaken
before a different food is prepared.
THREE: FOOD HYGIENE & SAFETY PREPARATION OF FOOD

• All high risk foods during preparation should • Where practical, different coloured chopping
be kept free from the risk of contamination boards, knives and equipment for raw and ready
and kept at a safe temperature. to eat foods should be used in order to prevent
cross contamination between food production
• Care should be taken to ensure that allergenic sections. The following type of colour coding
ingredients do not contaminate foods that are system could be used:
free from such ingredients.
67
• All vegetables should be thoroughly washed
Colour of boards Type of food
before preparation.
and/or knives
• All salad and fruit consumed without cooking White Dairy/bread
should be washed in potable water before use.
Red Raw meat
• Thorough cleaning with the wash, rinse and
Green Salad/fruit
sanitise system should be undertaken between
raw and cooked processes. It is essential that Yellow High risk foods
work surfaces and equipment are thoroughly
cleaned and disinfected after use. Brown Vegetables
Blue Fish
• In order to avoid cross contamination, cleaning
cloths used on work surfaces or equipment that
have been in contact with raw food should be Note: If colour coded chopping boards, knives and
colour coded and never used on ‘ready to eat’ equipment are used then signage should be clearly
work surfaces and equipment. displayed in the food rooms reminding staff of the
colour coding requirements.
• Cross contamination procedures should be
in place to protect food whilst it is being
handled. Care should be taken to keep raw
meat and poultry products separate from
ready to eat products.

• When using equipment such as vacuum pack

machines, mincers etc., thorough cleaning and
disinfection should be undertaken before a
different food is prepared.

• Where vacuum pack machines are used,

separate machines should be provided for use
with raw meats and ready to eat foods. They
should also be labelled with their intended use
i.e. raw meat only.

©2017 ABTA & FTO

 THREE: FOOD HYGIENE & SAFETY ADVANCE PREPARATION OF FOOD
Advance preparation of food
Advance preparation of food should be avoided and
should not exceed 24 hours between preparation
and consumption.
68 • Rapid cooling procedures should be followed
for all advance prepared foods – see Cooling
section.
• Raw eggs should not be used in any uncooked
food products e.g. mayonnaise, tiramisu.
• Where possible, uncooked unpasteurised eggs
should not be used in sauces, sweets etc.
Dishes containing pasteurised egg should be
kept below 8°C (46°F) or above 63°C (145°F).
• Cooked rice should either be served hot
without delay or cooled rapidly and kept
below 8°C (46°F).
• Where food is refrigerated, it should be
labelled with date of production and used
within 48 hours. Leftovers should be discarded
after this time.
Hazards during food preparation include:
−− Contamination by food poisoning bacteria
and toxins
−− Physical contamination by foreign bodies
−− Cross contamination of high-risk foods
from raw food (including vegetables)
−− Bacterial growth in foods held at
ambient temperatures
−− Allergenic ingredient cross contamination.
HEALTH & SAFETY: TECHNICAL GUIDE
Cooking
The cooking stage of production can be considered
one of the most critical and it is vitally important
that the correct temperature is reached, not only
to stop any bacteria multiplying but also to ensure
that the food is made palatable by the cooking
process. It should be noted that products that
contain processed meats e.g. beef burgers and
sausages should be cooked thoroughly and should
not be served rare. Wherever cooking occurs,
whether in the main kitchen, satellite kitchens or
barbecues, the process to follow is the same.
• Preheat all ovens before placing food in them
to ensure temperatures are achieved rapidly
and never use a bain-marie to heat or cook food.
• Ensure all defrosted items are completely
thawed before cooking.
• All hot foods must be cooked to a minimum
centre temperature of 75°C (167°F). The
temperature should be monitored using a
sanitised probe thermometer inserted into the
thickest part of the food and recorded routinely.
In some instances it may be necessary to
cook the food products for longer than the
manufacturer’s recommendations in order
to ensure the core temperature of 75°C
(167°F) is reached.
• Burgers must be thoroughly cooked. Checks
should be made to ensure the centre of the
burger is not pink and that the juices are clear.
• The food temperature should be monitored
and recorded on a regular basis and records
should be available for inspection.
• Wherever possible food should be cooked
and served immediately.
THREE: FOOD HYGIENE & SAFETY COOLING

Hazards during cooking include:

• When sufficiently cool, the product should
−− Survival of food poisoning bacteria due be labelled and stored in a refrigerator. The
to inadequate centre temperatures refrigerator should have the capacity to hold
−− Multiplication of any food poisoning bacteria the cooling food and the overall temperature
present (in warm ambient conditions) should not increase.

−− Food if cooked too rapidly, may still be cold
or frozen at centre allowing survival
of bacteria
−− Physical contamination with foreign bodies
−− Post process contamination by food
poisoning bacteria
−− Allergenic ingredient cross contamination.
• There should be a documented cooling 69
procedure.
• Cooked food items not intended for immediate
service, or to be served cold, should:
−− Be cooled to less than 8°C (46°F) as quickly
as possible (within four hours)
−− Be kept refrigerated.

Cooling • Cooked food should be decanted into cold

Uncontrolled cooling of foods can be one of the
most hazardous aspects of food preparation.
Foods should be cooled as rapidly as possible, and
should never be left to cool overnight or for long
periods at ambient temperatures. You should reduce
batch sizes or portions to assist with rapid cooling.
storage containers. Where appropriate, bulk
foods should be sliced or portioned to assist
with the cooling process.
• The cooling food temperature should be
monitored and recorded on a regular basis
and records should be available for inspection.
Hazards during cooling include:

• Where available, blast chillers should be used −− Growth of any surviving food poisoning
bacteria or their spores
or, where unavailable, areas suitable for the
cooling of food should be designated. They −− Production of toxins by bacteria
should be clean, insect proof and in good
−− Cross contamination
repair. A fan assisted refrigerated unit which
is designated only for food cooling (no food −− Contamination by food poisoning bacteria
storage should be allowed) may be used. −− Physical contamination by foreign bodies
such as flies, chemicals etc.
• Food should be placed in a cool area and
cooled rapidly so it can be safely placed into −− Allergenic food cross contamination.
a refrigerator within one and a half hours of
cooking. Sauces and ‘wet’ foods can be cooled
quickly using an ice bath.
• Ensure condensation does not occur
and contaminate other products.
• Food should be kept covered during cooling.
• Once the cooling cycle is complete, the product
should be maintained at the appropriate
temperature.

©2017 ABTA & FTO

 THREE: FOOD HYGIENE & SAFETY REHEATING
Reheating
The reheating of foods is as important as the
original cooking. The same rules as cooking
should be followed, in order to avoid any
possible confusion.
70
• Food should be reheated so that the centre
temperature of the food is at least 75°C
(167°F) after the reheating process.
• Food must only be reheated once and all
leftovers must be discarded. Never reheat
leftover pre-cooked, prepared foods.
• Reheated foods should be served immediately
or placed in a hot hold.
• When using microwaves for reheating, ensure
food is hot throughout with no cold spots.
• The food temperature should be monitored
and recorded and records should be available
for inspection.
Hazards during reheating include:
−− Survival of food poisoning bacteria and
toxins
−− Physical contamination with foreign bodies
−− Multiplication of any food poisoning
bacteria, if not heated up to adequate
temperatures
−− Food deterioration with prolonged heating.
HEALTH & SAFETY: TECHNICAL GUIDE
Hot and cold holding,
display and service
It is important to note that at this stage the food
is ready for consumption and no other process will
take place to make the food safe. If you serve open
food such as a buffet, you will have the added risk
of customers touching and contaminating the foods
themselves. Food service is an area that will need
constant vigilance and good controls in place.
It is understood that, especially at larger volume
properties, foods could be prepared in advance.
However foods prepared too far in advance are
more prone to contamination. The simple rule
is to always be aware of time and temperature.
• Equipment used to hold and/or display hot
food should be capable of maintaining the
food temperature at 63°C (145°F) or above
throughout the time the food is held. Ensure
bain-maries and hot buffet counters are
switched on well before use.
• Only food heated thoroughly to above 75°C
(167°F) should be placed in a hot holding
cabinet, for example a bain-marie.
• Food for hot serving should be kept at
63°C (145°F) or above. Hot food should
be removed from display after two hours
and should be discarded.
• All hot and cold food displayed should be
protected from the risk of contamination
by ensuring that food is kept covered with
appropriate food covers or by the use of
sneeze guards.
THREE: FOOD HYGIENE & SAFETY ALLERGENS
• Do not overfill display units or bain-marie’s,
it is better to replenish the units with foods
throughout the meal serving. The presentation
will be better and the quality of the food
will be preserved.
• Food on display should not be topped up, the
food trays should be replaced.
• Equipment used to hold and/or display cold
food should be capable of maintaining the
food temperature at 8°C (46°F) or below,
throughout the time the food is held.
• Food for cold serving should be kept at 8°C
(46°F) or below. Cold food should not be
kept within cold display units for more
than four hours.
• Foods should not be subject to any form
of cross contamination.
• During service, the time and temperature of
the hot and cold food should be monitored and
the results recorded and the records should be
available for inspection.
• Separate serving utensils for each food dish
should be provided.
• Keep service/buffet areas free from pests
especially insects, birds and animals.
• Foods on display should be suitably labelled
to identify the food items and where
appropriate, ingredients to provide
information to customers with food allergies.
• Menus should be labelled to provide
information to customers with food allergies.
Hazards during food service include:
−− Multiplication of food poisoning bacteria
and production of toxins
−− Physical contamination by foreign bodies
−− Contamination by viruses and allergens
−− Deterioration of product quality by
prolonged hot holding
−− Allergenic food cross contamination
−− Toxic/allergic reactions.
©2017 ABTA & FTO
Allergens
Many people suffer from allergies to food products.
Fourteen major allergens are as follows:
−− Cereals containing gluten, namely:
wheat (such as spelt and Khorasan wheat),
71
rye, barley, oats
−− Crustaceans for example prawns,
crabs, lobster, crayfish
−− Eggs
−− Fish
−− Peanuts
−− Soybeans
−− Milk
−− Nuts, namely almonds, hazelnuts, walnuts,
cashews, pecan nuts, Brazil nuts, pistachio
nuts, macadamia (or Queensland) nuts
−− Celery (including celeriac)
−− Mustard
−− Sesame
−− Sulphur dioxide/sulphites, where added
and at a level above 10mg/kg in the
finished product. This can be used as a
preservative in dried fruit
−− Lupin which includes lupin seeds and
flour and can be found in types of bread,
pastries and pasta
−− Molluscs like clams, mussels, whelks,
oysters, snails and squid.
Important note: There are more than 14 allergens
and some people may be allergic or intolerant
to food not included in the allergen information
provided above.
In order to reduce the potential for allergen
contamination:
• Source food with as few allergenic
ingredients as possible
• Ask your suppliers to provide detail of
allergenic ingredients within foods and
beware of product substitutions
 THREE: FOOD HYGIENE & SAFETY REFUSE AND WASTE MANAGEMENT
• Be aware of hidden allergens in food products,
for example many cooking oils contain nuts
• Ensure that cross contamination controls are in
place during storage, preparation and service
• Chefs should stick to food specifications and
should ensure that foods are made consistently
72 to avoid unexpected allergenic ingredients being
in food
• The ingredients of meals should be available
so that allergen information is provided. The
information for each meal could be written
down on a chalk board or chart, be provided
within specially printed menus or verbally by
a member of staff. Where the specific allergen
information is not provided upfront, clear
signposting to where this information could be
obtained should be provided
• Clear signage should be provided to advise
diners to speak to a member of staff if they have
a food allergy or intolerance
• Staff should be trained regarding allergen
awareness and should be briefed on what to
do when dealing with a customer enquiry
• Where diners advise that they have food
allergies or intolerance, the chefs should be
informed so that cooked to order food can be
suitably prepared.
HEALTH & SAFETY: TECHNICAL GUIDE
Refuse and waste management
All food waste and packaging should be disposed
of in a hygienic and environmentally appropriate
way, in accordance with local requirements.
Pests should be prevented from gaining access to
discarded food, packaging or kitchen waste.
• Rubbish should be placed in lidded bins,
and emptied regularly.
• The containers should be kept in a good state
of repair and kept clean.
• Food waste and refuse should not accumulate
in food areas.
• Adequate provision should be made for the
removal of food waste and refuse.
• External containers should be kept clean at
all times. A sufficient number of containers
should be provided.
• Refuse areas should be clean and in a good
state of repair.
• All waste should be stored in containers that
are pest proof and protected to prevent the
entry of flies.
• Waste areas should be pest proof and
checked regularly.
Hazards from waste and refuse include:
−− Food waste and debris will attract pests
−− Paper and packaging provide harbourage
for pests
−− Decomposing waste causes ‘off’ odours.
Note: Please see chapter 6 Pest Control
Management for information regarding pest control.
THREE: FOOD HYGIENE & SAFETY FOOD PREMISES

Food premises • Drainage should be sufficient to carry away

Food premises are all areas where food is stored,
prepared or processed. They may be part of a
storage area, main kitchen complex or small
units such as a poolside BBQ or snack bar.
• The size of the food premises should
be appropriate for the volume of food
being processed.
• The layout of the food premises should ensure
that food can be moved in a sequence from
receipt, through to preparation, processing,
cooking and to serving in order to minimise
the risk of cross contamination.
• Floors should be smooth, non-slip, impervious,
in good state of repair and kept clean.
the waste and should be protected to prevent
the entry of pests.
• All drainage channels should be kept clean.
• There should be a provision made for
separate hand washing, food washing and 73
equipment washing facilities.
• All sinks regardless of their use should have
hot running water which can achieve a
temperature of at least 50°C (122°F) after
one minute and cold running water.
• Hand wash basins should be supplied
with soap (preferably antibacterial) and
disposable paper towels or hot air hand
drying facilities at all times.

• Wall finishes should be in a good state of

repair and kept clean.

• Ceilings should be in a good state of repair

and kept clean.

• Doors should be in good state of repair,

ideally be self-closing and kept clean.

• Windows and ledges should be in a good

state of repair and kept clean.

• Windows that open should be fitted with

fly screens. Ledges should not be used as
storage places.

• Lighting should be sufficient to allow

safe food handling, effective cleaning and
the monitoring of cleaning standards.

• Glass lights should be protected with

shatterproof diffusers or covers in all food
areas including storage areas.

• Ventilation should be sufficient to remove

heat and cooking fumes from the food premises.
Ventilation units should be kept in a clean
condition at all times.
Note: In new or refurbished structures,
consideration should be given to providing
sloping window ledges, to avoid them being
used for storage.

©2017 ABTA & FTO

 THREE: FOOD HYGIENE & SAFETY EQUIPMENT, FURNISHINGS AND FITTINGS
Equipment, furnishings and fittings
• Food equipment should be kept clean.
• All equipment and utensils should be
washed in hot water with appropriate food
74 safe detergent.
• Equipment should be designed to enable
easy and thorough cleaning to prevent the
build-up of food particles that may contain
harmful bacteria or attract pests.
• Where practical, the equipment should
be moveable to allow cleaning of the
surface underneath.
• All equipment should be maintained in
good condition and full working order.
• Maintenance and repairs should not be
carried out in areas whilst food is being
prepared or displayed. The area should be
thoroughly cleaned after any maintenance
or repairs have been carried out.
• All fittings should be in a good state of
repair and kept clean.
• Work surfaces should be smooth, impervious,
durable, suitable for their intended use and
kept clean.
• Ensure any dishwashers are operating to correct
temperatures (as per the manufacturer’s
instructions) and each day, check their supply
of detergent, salt and rinse aid. Dishwasher rinse
cycles should ideally run at 82°C to ensure
disinfection of crockery and utensils.
HEALTH & SAFETY: TECHNICAL GUIDE
Cleaning and disinfection
Cleaning is the process used for removing grease,
dirt and visible soiling. Disinfection is a further stage
of the cleaning process, using suitable chemicals
to reduce the risk of food being contaminated by
harmful bacteria. Cleanliness is a foundation for a
well organised food area. By maintaining a clean
and tidy food premises, the controls will be easier to
carry out. It is important to understand the correct
methods of cleaning, the correct chemicals to use
and ensure that staff are trained in the correct
method of cleaning.
• There should be a written cleaning programme
with frequencies, specified materials to be used
and any specific cleaning instructions.
• All chemicals used should be designed for use
in food premises.
• Cleaning materials and chemicals should be
clearly labelled and stored in a separate area
away from food to prevent contamination.
• All cleaning equipment should be kept clean
and in good condition.
• Chemicals should not be decanted from
original containers.
• Only approved chemicals should be used
at correct dilutions.
• Bleach and other ‘non food safe’ chemicals
must not be used or stored in food areas
to avoid contamination risks.
• Deep cleaning of high levels, extractor filters
and canopies should be carried out on a
regular basis.
THREE: FOOD HYGIENE & SAFETY AUDITS
• A ‘clean as you go’ policy should be adopted
and food and hand contact surfaces should
be sanitised after use.
Hazards during cleaning and disinfection include:
−− Food waste and dirt accumulating and
attracting pests
−− Bacteria multiplying to high levels on
surfaces that are poorly cleaned
−− Dirty equipment and surfaces causing
contamination and accidents
−− Chemical contamination of food.
©2017 ABTA & FTO
Audits
Auditing is an integral part of any food safety
management programme, to regularly check and
record that all procedures are being carried out and
that the expected results are being achieved. This
not only provides a check, but also gives a baseline 75
for improvements.
• There should be a regular in-house auditing
system, (at least every three months). A member
of staff with specific training should undertake
the audit. The audit should, as a minimum
consider all the points in this technical guide
and audit results should be available for
inspection. Any defects identified during the
inspections, together with corrective action
taken to rectify the defects should be recorded.
• There should be arrangements for
regular external audits by an independent
consultant and the results should be
available for inspection.
• Records relating to local authority or
municipality inspections should be available
for inspection.
• Details of the corrective action taken to
rectify issues identified during the independent
inspection should be documented and the
records retained for three years.
 THREE: FOOD HYGIENE & SAFETY TEMPLATES

Supplier assessment sheet

Can be utilised by accommodation providers to audit the food suppliers in their food chain. If used, a copy
of the completed audit and the subsequent recommendations issued to the suppliers concerned, should be
retained on file and be available for inspection by the travel providers upon request.

Company Name
Manager name
76 Address of the property
Telephone number
Description of activities carried out at the above address
Food types supplied
Person responsible for food safety
Position in the organisation
Date completed
Questions Yes No
1 Is there a documented food safety policy?
2 Do they operate a hazard analysis scheme?
3 Do they evaluate their suppliers?
4 Do they have a documented product recall procedure?
5 Do they have a formal complaint procedure?
6 Do they provide food-handling training for staff on induction?
7 Are staff trained in food hygiene within three months of commencing employment?
8 Are internal audits conducted to verify that food safety and hygiene standards are being maintained?
9 Are written reports produced of these audits?
10 Have any organisations or customers externally audited the company? If yes, attach copies of audits.
11 Does the company belong to an association which has accredited them?
12 Provide the details of the association and the accreditation they have issued the company.
13 Is a ‘goods in’ control procedure in place?
14 Is there a stock rotation system in place?
15 Are ready to eat products kept separate from raw products?
16 Is the temperature of the storage areas for chilled and frozen products monitored and recorded?
17 Has the company been inspected by a legal enforcement agency in the last 12 months?

What follow-up corrective action is being taken?

Completed by: Signed:

Job title: Date:
Received by: Signed:

HEALTH & SAFETY: TECHNICAL GUIDE

 Delivery Time Product description Product Temp. Supplier Comments Signature
date condition °C/°F of recipient

©2017 ABTA & FTO

THREE: FOOD HYGIENE & SAFETY
TEMPLATES

Delivery temperature monitoring

Always check and record the temperature of chilled, refrigerated and frozen foods.
Where checks on deliveries show that food or packaging is damaged, infested, contaminated or at too high temperatures, foods should be rejected.
Any rejected food should be logged in the comments section.
Temperatures: chilled/refrigerated foods should not be accepted if the temperature is above 8°C (46°F). Frozen foods should not be accepted if the
temperature is above -15°C ( 5°F ).
77
 THREE: FOOD HYGIENE & SAFETY TEMPLATES

Temperature log – refrigerators and freezers

Week commencing:

Day Time Name of staff Checked by Refrigerators Freezers

member manager
1 2 3 4 5 1 2 3 4

78

Freezer temperatures should reach: -18°C (0°F).

Refrigerators should never exceed 8°C (46°F).
All refrigerators and freezers should be checked at least three times daily.
The record sheet should be displayed in a prominent location and completed at the time of the check.
If the temperature of a refrigerator or freezer is not within the stated guidelines, the staff member should
report it to a supervisor immediately and an engineer called to rectify the problem.
At the end of each week, the completed record sheet should be submitted to the property manager for file
and reference.

HEALTH & SAFETY: TECHNICAL GUIDE

THREE: FOOD HYGIENE & SAFETY TEMPLATES

Temperature log – defrosting

Week commencing:

Day Food item Removed Method By who Defrosted By who Signature

from the used for (print (print of manager
freezer defrosted name) name)
(see key)
Date Time Time Date Temp
79
Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Use key for defrosting method: Water = W, Microwave = M, Fridge = F, Chilled room = C
The temperature of food should not exceed 8°C (46°F).
The record sheet should be displayed in a prominent location and completed at the time of the check.
At the end of each week, the completed record sheet should be submitted to the property manager for file
and reference.

©2017 ABTA & FTO

 THREE: FOOD HYGIENE & SAFETY TEMPLATES

Temperature monitoring log – cooking

Week commencing:

Day Food item Time checked Temperature Checked by Signature

(print name) of manager

80
Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

The core temperature of food should exceed 75°C (167°F).

The record sheet should be displayed in a prominent location and completed at the time of the check.
At the end of each week, the completed record sheet should be submitted to the property manager for file
and reference.

HEALTH & SAFETY: TECHNICAL GUIDE

THREE: FOOD HYGIENE & SAFETY TEMPLATES

Temperature monitoring log – reheating

Week commencing:

Day Food item Time checked Temperature Checked by who Signature

(print name) of manager

81
Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

The core temperature of food should exceed 75°C (167°F).

Food should only be reheated once, all leftovers should be discarded.
The record sheet should be displayed in a prominent location and completed at the time of the check.
At the end of each week, the completed record sheet should be submitted to the property manager for file
and reference.

©2017 ABTA & FTO

 THREE: FOOD HYGIENE & SAFETY TEMPLATES

Temperature log – hot buffet

Week commencing:
Restaurant: Verified by:

Day Meal Dish Check 1 Check 2 Check 3 Checked by Signature

(print name) of
Time Temp Time Temp Time Temp
manager
82 Monday Breakfast

Lunch

Evening

Tuesday Breakfast

Lunch

Evening

Wednesday Breakfast

Lunch

Evening

Thursday Breakfast

Lunch

Evening

Friday Breakfast

Lunch

Evening

Continued overleaf

HEALTH & SAFETY: TECHNICAL GUIDE

THREE: FOOD HYGIENE & SAFETY TEMPLATES

Temperature log – hot buffet (continued)

Day Meal Dish Check 1 Check 2 Check 3 Checked by Signature

(print name) of
Time Temp Time Temp Time Temp
manager
Saturday Breakfast

Lunch

83
Evening

Sunday Breakfast

Lunch

Evening

The temperature of hot foods should be 63°C (145°F) or above.

Hot foods should not be kept on display for more than two hours.
Temperatures should be taken at the beginning, middle and towards the end of each meal sitting.
The record sheet should be displayed in a prominent location and completed at the time of the check.
If the temperature of the foods is not within the stated guidelines, the food should be removed from display
and discarded.
At the end of each week, the completed record sheet should be submitted to the property manager for file
and reference.

©2017 ABTA & FTO

 THREE: FOOD HYGIENE & SAFETY TEMPLATES

Temperature log – chilled buffet

Week commencing:
Restaurant: Verified by:

Day Meal Dish Check 1 Check 2 Check 3 Checked by Signature

(print name) of
Time Temp Time Temp Time Temp
manager
84 Monday Breakfast

Lunch

Evening

Tuesday Breakfast

Lunch

Evening

Wednesday Breakfast

Lunch

Evening

Thursday Breakfast

Lunch

Evening

Friday Breakfast

Lunch

Evening

Continued overleaf

HEALTH & SAFETY: TECHNICAL GUIDE

THREE: FOOD HYGIENE & SAFETY TEMPLATES

Temperature log – chilled buffet (continued)

Day Meal Dish Check 1 Check 2 Check 3 Checked by Signature

(print name) of
Time Temp Time Temp Time Temp
manager
Saturday Breakfast

Lunch

85
Evening

Sunday Breakfast

Lunch

Evening

The temperature of chilled foods should not exceed 8°C (46°F).

Foods should not be kept within display units for more than four hours.
Temperatures should be taken at the beginning, middle and towards the end of each meal sitting.
The record sheet should be displayed in a prominent location and completed at the time of the check.
If the temperature of the foods is not within the stated guidelines, the food should be removed from display
and discarded.
At the end of each week, the completed record sheet should be submitted to the property manager for file
and reference.

©2017 ABTA & FTO

 THREE: FOOD HYGIENE & SAFETY TEMPLATES

Confidential staff health questionnaire

Position applied for

Surname First name
Dr/Mr/Mrs/Miss/Ms Home address
Date of birth
Contact number
86
Doctors name
Contact number

1. Have you suffered from any of the following? Please provide details continuing on a separate sheet if necessary.

a) Any skin disease(s) Yes No

b) Discharge or infection of the ears, or hearing defect Yes No
c) Asthma or hayfever of sufficient severity to require time off work Yes No
d) Any allergies (including sensitivity to antibiotics or other drugs) Yes No
e) Recurrent sore throats or sinusitis Yes No
f) Bronchitis or pneumonia Yes No
g) Tuberculosis Yes No
h) Heart disease or high blood pressure Yes No
i) Headache or migraine requiring time off work Yes No
j) Fits, blackouts or epilepsy Yes No
k) Depression, nervous breakdown or mental illness, psychiatric treatment including anorexia Yes No
l) Backache or sciatica requiring time off work Yes No
m) Indigestion or stomach pains Yes No
n) Kidney or bladder infection Yes No
o) Eye disease, injury or significant defect of vision, not corrected by glasses Yes No
p) Diabetes Yes No
q) Serious injury or operation. Have you ever been admitted to hospital? Please give details Yes No

2. Do you suffer from any defect or disability not included in the above? Please give details.

3. How many days have you been off work for illness in the past two years?
4. Are you receiving injections, pills, tablets or medicines from a doctor
(other than contraceptives)?
5. What is your height?
6. What is your weight?

I understand and acknowledge, that should I knowingly make a false statement regarding my medical history, either
in answering the above questions or to any medical examiner, or should I wilfully conceal any material facts, I will,
if engaged, be liable to have my contract terminated. In the event of any health queries, I will consent to my doctor
supplying relevant information to the professional medical advisor.

Signed: Date:

HEALTH & SAFETY: TECHNICAL GUIDE

THREE: FOOD HYGIENE & SAFETY TEMPLATES

Agreement to report infections

The document should be completed at the commencement of employment.

One copy should be issued to the employee, and the accommodation provider should retain a copy.

I will report to my manager or supervisor as soon as possible and make myself available for medical
examination, if required, should I suffer any illness involving:
87
1. a) Vomiting

b) Diarrhoea

c) Septic skin lesions (boils, infected cuts, etc. however small)

d) Discharge from the ear, nose or other orifice

2. Returning, and before commencing work following an illness or any of the above conditions

3. If any member of my household is suffering from diarrhoea and/or vomiting

4. After returning from holiday during which I suffered from sickness or diarrhoea

5. After returning from holiday during which any member of my party suffered from sickness or diarrhoea

Signed: Print name:

Date:

©2017 ABTA & FTO

 88
Bacteria Onset period Symptoms and duration of illness Possible sources

Allergy Immediately, or up Symptoms vary considerably, may include vomiting, The allergen is usually a protein
to 48 hours diarrhoea, bronchitis, rash and migraine

Bacillus Cereus 1-5 hours Vomiting, abdominal pains and some diarrhoea. Cereals, especially rice, dust and soil medical practitioner.
Duration 12-14 hours

Campylobacter 2-5 days Headaches, fever, diarrhoea (often blood stained), Raw poultry, raw milk and sewage con-
persistent colicky abdominal pain and nausea. tamination by birds and small animals
THREE: FOOD HYGIENE & SAFETY

Duration 1-7 days

HEALTH & SAFETY: TECHNICAL GUIDE

Food poisoning summary

Clostridium 8-22 hours, usually Abdominal pain, fever, diarrhoea. Vomiting is rare. Animal and human excreta, soil, dust,
Perfringens 12-18 hours Duration 12-48 hours insects and raw meat
TEMPLATES

Escherichia Coli 12-24 hours Abdominal pain, diarrhoea, vomiting and fever. Human sewage, water, raw meat
(E-Coli 0157) Duration 1-7 days

Salmonella 6-72 hours usually Abdominal pain, diarrhoea, vomiting and fever. Raw meat, milk, eggs, poultry, carriers,
12-36 hours Duration 1-7 days pets, birds, rodents, terrapins, sewage and
water

Scombrotoxic Ten minutes to two Allergic reaction – tingling and burning around the Where fish have undergone bacterial
Fish Poisoning hours mouth, facial flushing, sweating, nausea, vomiting, decomposition after capture
headache, palpitations, dizziness and possibly a rash –
death likely

Staphylococcus 1-6 hours Abdominal pain, vomiting, prostration and sub normal Human nose, mouth, skin, boils and cuts,
Aureus temperatures raw milk from cows and goats
with mastitis

Vibrio 2-48 hours usually Diarrhoea, vomiting, fever, prostration and sub normal Sewage, polluted water
Parahaemolyticus 12-18 hours temperatures. Duration 6-24 hours
This is not intended to be an authoritative document – further information should be obtained from a

Viruses 24-48 hours Diarrhoea, abdominal pain, fever, nausea and vomiting. Raw foods, especially shellfish such as
Duration 24-48 hours oysters and cockles
 Disease Areas normally Incidence in Usual Source of Means of Incubation Most
affected the UK symptoms infection prevention period vulnerable
Cholera Areas of poor Rare Profuse watery Contamination of Scrupulous 2-5 days Very young
sanitation in diarrhoea food and water attention to what and very old
South America, you eat and drink
the Middle East, and personal

©2017 ABTA & FTO

Africa and Asia hygiene medical practitioner.
Diphtheria Worldwide Rare Fever and sore Close contact Immunisation 2-5 days Unimmunised
especially in throat with infected individuals
tropical countries person
THREE: FOOD HYGIENE & SAFETY

where there is
overcrowding and
poor hygiene
Legionnaires Worldwide 100-200 Fever, cough, Infected water Up to Middle aged
disease reported shortness of droplets in the 10-14 days men
TEMPLATES

cases per year breath (as air e.g. from air

Summary facts on some diseases

(but under pneumonia) conditioning or

reported) showers/water
features
Malaria The Tropics Rare Fever – may Mosquitoes Anti-malarial 5 days to Pregnant
mimic many other medicines, insect up to women and
infections repellents and 1 year or people who
use of bed nets more have no spleen
if a room is not
air-conditioned
Meningitis Worldwide/more 2,000 cases As influenza, Close contact Immunisation 2-10 days Children, 16 to
prevalent in parts per annum but possibly kissing, coughing may be 25 years and
of Africa and Asia (average in also a dislike or sneezing. recommended the over 55’s
recent years) of bright lights, Prolonged close dependent upon
convulsions, and contact. Not de- travel destination
a rash anywhere veloped by most
on the body people
Typhoid Areas of primitive Rare Fever, abdominal Contaminated Immunisation. 1-3 weeks Unimmunised
sanitation pain, feeling food and water Scrupulous individuals
This is not intended to be an authoritative document – further information should be obtained from a

unwell, diarrhoea care over water

is common and food
89
 THREE: FOOD HYGIENE & SAFETY TEMPLATES

General information for all staff

For the continued success of our business, we rely on all staff being committed to a clean, safe and healthy
environment. Please help us to continue to achieve the high standards expected by staff and customers by
following the 10 point plan.

1. Staff should wear the correct clothing for their job, which should be clean for the start
90 of every shift

2. Regular hand washing with antibacterial soap is essential. Hands should be dried using
paper towels

3. All equipment is to be stored in the correct place and be kept in a clean condition at all times

4. The correct cleaning chemicals should be used for the tasks – if in doubt ask your supervisor
for assistance

5. Cleaning chemicals should never be placed or stored near food items

6. All equipment is to be used for its intended purpose only

7. Rubber gloves should be worn when using cleaning chemicals

8. Any breakages or damage to the equipment or property should be reported to your

supervisor immediately

9. Any pest sighting should be reported immediately and recorded on a pest-sighting sheet

10. Queries regarding the cleaning schedules should be brought to your supervisor’s
attention immediately

To be displayed in a prominent location, such as the noticeboard in the kitchen.

HEALTH & SAFETY: TECHNICAL GUIDE

 Week commencing:

Items/surface/ Cleaning Person Cleaning Cleaning Time completed Checked by Comments

area frequency responsible product method/
equipment

©2017 ABTA & FTO

Cleaning schedule
THREE: FOOD HYGIENE & SAFETY
TEMPLATES

To be displayed in a prominent location such as the noticeboard in the kitchen

Items/surface/ Cleaning Person Cleaning Cleaning Time completed Checked by Comments

area frequency responsible product method/
equipment
Floor As you go Bob Smith Detergent Sweep first Various times Mr Brown More thorough cleaning
broom, mop, throughout needed within the
bucket, hot the day preparation area –
water, detergent re-clean immediately
Meat slicer Before and Brenda Jones Sanitisers Dismantle, 1am Mr Brown
after use trigger spray
sanitiser, scrub,
wipe
91
 THREE: FOOD HYGIENE & SAFETY TEMPLATES

Contents of a first aid box

There should be a suitable and sufficient supply of first aid equipment, including waterproof plasters
available for the use by food handlers.
The first aid box should be accessible at all times when the kitchen is in use. It should be located in a
prominent place and not locked away in an office or medical centre.
Listed below are the suggested contents as per the Red Cross first aid manual:
92

10 adhesive dressings

3 medium sized sterile dressings

1 large sterile dressing

1 extra-large sterile dressing

1 sterile eye patch

2 triangular badges

2 crepe roller bandages

1 pair plastic or surgical gloves

6 safety pins

1 pair tweezers

1 pair scissors note pad and pencil

Wound cleansing wipes

HEALTH & SAFETY: TECHNICAL GUIDE

THREE: FOOD HYGIENE & SAFETY NOTES

Notes

93

©2017 ABTA & FTO

SECTION FOUR

Pool Safety
Introduction

The swimming pool is often one of the most important attractions

for customers when they book their holiday. Whether it’s a fun
filled activity pool for families or a luxurious relaxing spa pool, 95
it is essential that the experience is not only enjoyable, but as
safe as possible.

The Pool Safety section of this technical guide has been provided to
assist tourism accommodation providers and their staff identify the safety
measures and procedures that should be in place. It is anticipated that
the measures contained within this technical guide will be achievable
and will provide a basis on which to develop a more comprehensive
pool safety management programme.

Accommodation providers who cannot demonstrate reasonable pool

safety management should seek advice from a specialist and wherever
possible, upgrade their facilities and processes.

Any person using this technical guide should seek advice from a competent
pool safety specialist on any area which is not fully understood.

©2017 ABTA & FTO

 FOUR: POOL SAFETY EMERGENCY PROCEDURES
Management responsibility
Whilst the day-to-day management of pool safety
may be delegated to another member of staff,
the accommodation owner and manager of the
property have overall responsibility for the safe
operation of their pool facilities and should monitor
the pool safety features of the property to ensure
they are operating correctly.
96
They should ensure that staff who are employed to
manage and maintain a safe pool operation, receive
the appropriate training to undertake their role, and
that there are documented procedures in place that
should be followed for the management of the pool
facilities and water quality.
HEALTH & SAFETY: TECHNICAL GUIDE
Emergency procedures
There should be clearly documented emergency
procedures. These procedures should include:
−− The action to be taken by staff in the event
of a bodily fluid release such as blood, faeces
or a vomit incident in the pool or the pool
surround
−− The action to be taken by staff in the event
of accidental exposure of staff or customers
to high concentrations of water treatment
chemicals
−− The action to be taken by staff in the event
of incorrect, insufficient or over-use of
water treatment chemicals
−− The action to be taken by staff in the event
of an accident or injury in or around the pool
or recreational water area
−− Staff should be trained in the emergency
procedures.
FOUR: POOL SAFETY SAFETY MEASURES & PROCEDURES

Safety measures and procedures

Pool design Maximum bathing load

The design, size and layout of the pool(s) should
be suitable for its intended use. For example, if the
property is intended for use as a family unit, be
realistic on how many people will use the pool
and what the activities will be.
The pool needs to have the appropriate safety
measures in place and the water capacity to
cope with the volume of persons expected. An
overcrowded pool is not only difficult to manage
but can cost money later with the need for extra
The maximum bathing load is the greatest number
of bathers allowed at any one time. This should
have been determined at the design stage for the
pool. The water turnover rate and treatment plant
size are derived from the maximum bathing load.
The maximum bathing load takes into account:
97
• The surface area of water in the pool
• The water depth

chemical use and water demand.
Things to consider include:
• Is the pool suitable for its intended use
e.g. families, young children or adult only?
• Is the pool sufficient in size for the intended
bathing load?
• The type of bathing activity the pool is
intended to be used for.
As a rough guide, 3m2 of water surface should
be allowed per person. More specific details are
provided in the PWTAG (Pool Water Treatment
Advisory Group) guidelines.

• Is the shape of the pool suitable e.g. can you Shallow water
(under 1m)
1 bather per 2.2m2
see all around it or are there hidden areas?

• Is the pool depth suitable for its intended use Standing depth water 1 bather per 2.7m2
or too deep? (1-1.5m)

• Can the pool be easily maintained? Deep water 1 bather per 4m2
• Are there enough steps/ladders for bathers (over 1.5m)
to get in and out easily? Are they securely fixed
and in good condition?
The maximum bathing load for each pool should
• Is the area around the pool as non-slip as be documented.
possible and are grilles, grates and skimmers
in place and well constructed? Note: The bathing load may be reduced or
increased operationally, to take into account the
• Are the materials the pool is built from cleanliness of the pool water and the performance
durable and safe? of the treatment system.
• Are there any features installed e.g. rocks,
bridges, underwater walls and will they affect
the pool use/safety?

• What is in close proximity to the pool

e.g. children’s areas, bar, toilet facilities?

• Is pool lighting safe, secure and fitted by a

competent engineer?

©2017 ABTA & FTO

 FOUR: POOL SAFETY POOL FEATURES

Pool features Pool depths and markings

Underwater walls, ledges, tunnels etc. are features
where a bather could become trapped, disappear
from view, or present a diving or collision hazard.
• If the pool(s) has underwater walls, submerged
rocks or hidden surfaces below the water
surfaces, these should be removed or built up
98 to be clearly visible at the water’s surface. It
is not sufficient in these circumstances to
simply place warning signs at the poolside.
There is no specific guidance on pool depths,
however many family pools are now designed to be
at the deepest point between 1.4m-1.6m. In order
to ensure bathers are aware of the depth of the
pool, depth markings should be provided.
• Depth markings around the pool should be:
– Present
– Prominent

• Where there is more than one pool and where – Frequent

they are connected by a waterfall, river/stream,
slides/slopes, bridge, walkway or other
decorative feature, safety warning notices
should be clearly displayed around the
pool advising customers of the danger and/or
appropriate behaviour e.g. “No Sliding”,
“No Diving/Jumping”.
• Steep slopes from adult standing depths
(1.4m to 1.6m) should be clearly and
prominently highlighted with the use of
painted and/or buoyed lines across the top
of the slope, and further indicated by the
use of additional depth markings and shown
on pool information boards.
– Accurate.
To ensure that they are clearly visible, space
them as a minimum at every 3m, where the
depth changes and where there is a sudden
change of depth.
If the pool has any obvious sudden changes in
depth from standing, then notices or preventative
measures to reduce the slopes danger should be
installed e.g. painted or buoyed lines, and the slope
should be further indicated by the use of additional
depth markings.

• If the pool surround incorporates raised dive

allurements such as decorative rocks, urns,
bridges or other raised features, “No Diving”
signs should be displayed on the features
themselves. Where possible, consideration
should be given to removing the raised
feature(s) altogether.

• The freeboard distance (the distance from the

top of the water surface to the top of the pool
surround) should not exceed 30cm, as this
affects the bathers’ exit from the pool and
increases the risk of diving injuries. Where the
freeboard is greater than the desired distance,
consider extra ‘grab’ points, steps or methods
which a swimmer in distress could hold on to.

HEALTH & SAFETY: TECHNICAL GUIDE

FOUR: POOL SAFETY POOL SURROUND
Pool surround
A large number of trips and slips occur around the
pool side, and reasonable steps should be taken to
reduce the risk of incidents.
• The areas adjacent to the pool and the pool
surround should be of a surface that is as
non-slip as possible to help minimise slips,
trips and falls.
• There should not be any cracks or broken tiles
around the pool area. Regular visual checks
should be made and any cracked, broken or
missing tiles should be repaired or replaced.
• Prominently displayed and accessible rescue
equipment, such as throw lines, reach pole and
flotation aids e.g. life rings should be available
in easy reach of the pool.
• There should not be any trip hazards around
the pool side. If trip hazards are present that
can not be removed, they should be clearly
highlighted to bring them to the pool
users’ attention.
• All pool fixtures and fittings e.g. in-pool lights,
external lights around the pool, grilles, handrails,
steps, covers, filters must be in place,
securely fitted and checked regularly to
ensure they are in full working order.
• There must be adequate means of access and
egress provided in both the shallow and deep
ends of the pool.
• Pool access steps (not ladders) must have
their leading edges highlighted.
−− some steps may also benefit from
handrails to assist access/egress.
©2017 ABTA & FTO
Customer information
Providing customers with information regarding the
use of the pool and pool areas is crucial. Multi-
boards and other prominently displayed signs
should be displayed close to the pool side advising
customers of the rules they should follow when
using the pool facilities.
• The multi-board signage should include: 99
– The pool opening and closing hours
– Children must be supervised at all times
– The emergency action information
– To shower before entering the pool
– Whether there is a lifeguard on duty or not
– Not to use the pool if you have been ill in
the last 48 hours.
• Public health information should be displayed
to inform customers of the specific public
health requirements including:
– How and where to change and dispose
of children’s nappies
– Swimwear must be worn
– Toddlers and babies are not permitted to
swim naked and should wear specifically
designed swimming nappies
– Refrain from using the pool if you
have been ill in the last 48 hours
– Report faecal, sickness or other
related accidents in or around the pool
– Not to wash toddlers and babies in the pool
– Keep open wounds covered with
waterproof coverings.
• If diving is prohibited, or where diving is
dangerous, prominently displayed pictorial “No
Diving” signs should be present around the pool.
• For villa and individual pools, the safety warnings
and health requirements should be provided
within the accommodation information pack.
Note: The multi-board signage and public health
information can be incorporated into one sign
or displayed as two separate signs, whichever is
appropriate for the property.
 FOUR: POOL SAFETY POOL SUPERVISION

Pool supervision Management of pool bars

• If a lifeguard is not provided, prominent and
permanent signage should be present around
the pool to advise the customers that there
is “No Lifeguard on Duty”.
• If designated lifeguards are provided, they should
be able to swim confidently and should be trained
in lifesaving techniques, CPR and first aid.
100
• Where designated lifeguards are provided, if
lifeguards and supervisors do not have visual and
verbal contact with each other, walkie-talkies
or similar devices should be provided.
There should be a policy for the use of glassware
around the pool, for example:
• Drinks served around the pool side during the
day should be served in non-glass containers
• If the pool bar and surrounding area are used
at night for dining and glassware is used,
spillages and glass incidents should be cleared
up immediately and the area checked and
cleared for shards of glass. Consideration
should be given to using high quality
shatterproof non-glass items.

• A telephone should be available close to the
pool side for calling the emergency services.
Diving boards and platforms –
separate or segregated areas
Diving boards and platforms can be a source of
injuries and accidents if they are not managed or
used correctly and therefore, where possible, diving
boards and platforms should be removed from the
pool(s). If diving boards and platforms are provided,
the following points should be considered:
• Where possible, diving board and platform
diving should be in a separate pool
• The diving area should be separated by
a clear buoyed line or similar markers
Where a swim-up bar is a feature of the pool,
submerged bar stools should be clearly visible,
have their leading edges highlighted, and be
in good condition.
Note: If considering building a bar to serve the
pool area, it is suggested that it should be built
at least 5m away from the pool.
Poolside furniture
All poolside furniture such as sunbeds, loungers,
tables, chairs, umbrellas and other ancillary items
should be maintained and regularly inspected to
ensure they are operating correctly and damaged
items should be removed from use and replaced.

• All boards and platforms should be of sound

construction with steps, handrails and
guardrails fitted

• A lifeguard should be positioned in this area

• Age and height restrictions for use should

be set and communicated to customers

• The forward diving area and pool depth will

depend on the height of the platform. As a
guide, if a 1m spring diving board is present
then the depth of the water below the diving
board should be 3.5m or more and this depth
must extend forward for 5m with a total
forward clearance distance of 9m.

HEALTH & SAFETY: TECHNICAL GUIDE

FOUR: POOL SAFETY POOL MANAGEMENT & MAINTENANCE

Pool management • Toilets and showers should be close to the

and maintenance pool and the drainage from the showers
should be discharged to waste.

• The pool should be managed in accordance • The toilet and shower facilities including
with the pool manufacturer’s instructions. In shower heads and shower trays should be
the absence of a manual, there should be a regularly cleaned and sanitised to encourage
written policy on the management of the bathers to use them. A record of the cleaning
pool including cleaning and backwashing, schedule should be retained and made available
water testing guidance for dosing, testing for inspection.
101
and maintenance, together with the actions
to take if the results are outside the desired • If the pool is closed at night, an adequate
method of closure should be implemented
range. The information should be available
e.g. signage, ropes, security patrol etc.
to pool staff at all times for reference.
to supplement the display of the pool’s
• Be realistic about how many people will use opening hours.
the pool and what the activities will be. The
pool needs to have the water capacity to
cope with the volume of persons expected. Pool disinfection
• Consider limiting the number of inflatables
and toys you allow in the pool. These can not Pool water cannot be sterile. Organisms will
only hide people underneath them, but they be present as the bathers and the surrounding
also bring pollutants into the water. environment will always introduce microorganisms
to the water. The aim of good disinfection is to keep
• Staff responsible for the pool operation and
the pool water as safe as possible and avoid harmful
maintenance should be appropriately trained
agents being passed between the bathers. It is not
to perform their role. Training should include
simply a process of adding chemicals to the pool.
maintenance, cleaning, backwashing, water
There are many considerations to take into account
testing, chemical dosing and actions to take
including choosing the correct chemicals, the dosing
if the test results are outside the desired
method, the bathing load and the filtration.
range. Details of the training given to staff
should be recorded and the records made Often the term ‘water balance’ is used, this is where
available for inspection. there is the correct volume of water for the correct
number of bathers and the pH and disinfection
• Regular visual checks should be made of the
of the pool is correct. pH is very important as the
pool and pool surround and any cracked,
effectiveness of the disinfection can be altered and
broken or missing tiles should be repaired
bather comfort can be an issue if the correct pH is
or replaced.
not maintained.
• The pool plant room should be securely
• The pool water should be clear with the
locked at all times.
bottom of the pool visible at all times.
• The pool plant room should be kept clean
• The pool(s) must be regularly cleaned
and organised at all times.
(including the grease line).
• To reduce the risk of concentrated chemicals • Regular visual checks of the pool should be
coming into contact with each other, all
made throughout the day, pre and post opening
concentrated chemicals in use, and in storage,
and whilst the pool is in use.
should be structurally segregated and stored in
accordance with the manufactures instructions
and locked away in the plant room at all times.

©2017 ABTA & FTO

 FOUR: POOL SAFETY POOL DISINFECTION

• The disinfectant levels of the pool(s) should
be checked regularly during the day (at least
twice per day) using good quality equipment.
It is advisable that water tests for pH and
chlorine are taken from the same point to
maintain consistency with readings, as values
will differ if water samples are taken from
different locations. For outdoor pools or heavily
used pools it is advisable to carry out a further
102 test at midday to establish whether the levels
of disinfection and pH are satisfactory. It is
advisable to test for:
– pH (Phenol Red)
– Free chlorine (DPD 1)
– Total chlorine (DPD 3).
• Pool disinfection and chemical dosing records
should be retained and be available for
inspection. The records should be signed by
the pool maintenance person and include
details of the tests conducted, the date, the
time and the results attained. There should
be separate records for each pool clearly
stating the pool name.
• It is preferable to utilise a method of slow
continual addition of disinfection throughout
the day and night, instead of a single high
dosage which is expected to last until the
next high dosage is applied e.g. where manual
dosing by hand in the evenings is being done.
This can be achieved by installing automatic
dosing chlorination machines.

Note: Total chlorine - Combined chlorine • A record of the swimming pool chemicals
= Free chlorine. used in the pool should be retained and the
records be made available for inspection.

Suggested values
Free chlorine Between
1-2mg/l (ppm)
Combined chlorine Always less than
half the free chlorine
reading and never
above 1mg/l (ppm)
pH Between 7.2-7.6
(7.4 is ideal)
Coagulation/flocculation
In installations with sand filters there should be
an adequate use of flocculants.
• The flocculants should be added in a continuous
way via dosing pumps prior to the filtration
(never directly into the pool itself as this can
create greater issues). The addition site should
be such that it allows thorough mixing, ideally
at least 10 seconds before filtration.

Temperature 29oC-30oC (84oF-86oF)

• When sampling, check away from the inlets
as these may give a high or false reading.
The sample should be taken at least 30cm
under the surface of the water.
• Where readings are outside the desired range,
corrective actions should be taken immediately
to restore the balance of the pool.
• Where the addition site to the water prior to
the filters is considered insufficient e.g. flow
rates preclude the 10 seconds contact time,
flocculants should be added directly to the pool
balance tank (when available) via the use of
dosing pumps.
• For the efficiency of the coagulation process,
the water pH should be maintained within the
limits recommended by the manufacturer of
each specific flocculant.

HEALTH & SAFETY: TECHNICAL GUIDE

FOUR: POOL SAFETY POOL WATER CLARITY
Pool water clarity
If the bottom of the pool cannot be seen,
a swimmer beneath the surface who gets into
difficulty may not be noticed and may drown.
Regular visual checks should be made throughout
the day in order to continually assess the clarity
of the water.
Listed below are possible causes why the clarity
of the pool water could be poor and the possible
solutions to the problems.
 Poor water quality, often due to heavy
use and inadequate treatment, making
the pool cloudy.
 Pool operators should ensure that the water
has been properly treated and prepared for
the expected number of users.
 Wind ripple, especially on unprotected
open-air pools.
 Wind ripple can be reduced by planting well
maintained plants or solid screening.
 Too many swimmers in the water.
 Maximum bather numbers should
be established.
 The effect of coloured tiles, which can
darken the bottom of the pool and would
make a body less obvious.
 Ideally the tiles should be replaced otherwise
pool supervision should be encouraged.
©2017 ABTA & FTO
Pool outlet and inlet management
Due to the potential of entrapment and serious
injury, all outlets and inlets should be covered.
They should be strong and secure and checked
on a daily basis for signs of damage or vandalism.
(Ref: EN 1345-1 2011).
Outlet and inlet apertures (openings) should
not be greater than 8mm. 103
• Water velocity through outlets should not
exceed 0.5m/s.
• The free open area of the grille should
not exceed 30-40% of the overall size
of the grille.
• There should be two outlets per suction line
and ideally they should be separated by a
distance of at least 2m and be located
preferably 3m from the side walls.
Water inlets should be in the correct position
ensuring that water is circulated throughout
the whole pool and no ‘dead zones’ are created.
• They should not stand proud of the wall or floor.
• They should not exceed 1.5-2m/s flow and
perhaps less where small children are present.
• Each pool outlet should be free from
significant suction.
• For spa pools and jacuzzis, ensure that
nozzles are in place and in good condition.
• Emergency shut off should be possible.
A documented procedure on how to do
this must be written and available for use.
 FOUR: POOL SAFETY POOL FILTRATION
Pool filtration
Good pool filtration is essential to keep a pool
clean and safe. Pools that become cloudy or full
of particulates can potentially be dangerous as
bathers, especially children, cannot be seen under
the surface. It is important that there is sufficient
filtration to deal with the size of the pool, its
bathing load and the pollution it brings.
104
• There should be a documented policy
on when and how the pool filters should
be backwashed.
• The filters should be technically inspected
at least once per year and preferably prior
to the seasonal opening of the property.
• The filters should be backwashed regularly,
at least once per week or more frequently
if the bather load is high and in accordance
with the manufacturer’s instructions. It is
preferable to carry out the backwashing
operation at the end of the day.
• Records of when backwashing is completed
should also be maintained.
• All backwash water from the swimming
pool filters should be discharged to waste
and not re-enter the pool.
• Empty and clean the primary and
secondary filters regularly.
• Add a flocculent (coagulant) to the water
to enhance the effectiveness of filters.
• The water should be re-circulated and
filtered continuously.
HEALTH & SAFETY: TECHNICAL GUIDE
Filtration facts – did you know?
Filters work best when a biofilm is allowed
to build within the vessel. This will be effective
in collecting small particles and some bacteria.
Too much backwashing of the filter can
reduce the effectiveness. Backwashing should
take place when the pressure differential
drops across the filter. This will often be
indicated on the pressure gauge on the vessel.
Medium rate filters (10-25m/h) are suggested
for all commercial pools as they work better
on fluctuating bathing loads.
High rate filters (25-50m/h) do not handle very
small particles well and especially contaminants
such as Cryptosporidium.
Bag/cartridge filter devices tend to be effective
only in smaller pools. For large pools, several
in-line filter vessels may be required.
Infinity pools
If you have an infinity pool, all the guidance is the
same however special consideration is required for
extra signage and possible restrictions, for example
prohibiting the use of inflatables, as they can go
over the infinity edge. The infinity pool will need
regular cleaning and maintenance and for larger
pools you may wish to consider placing a lifeguard
or staff member at the edge, to ensure bathers do
not climb or fall over the infinity edge.
FOUR: POOL SAFETY SPA POOLS AND JACUZZIS IN POOL AREAS
Salt pools
For salt water pools, the pool safety guidance is the
same, however special consideration is required for
pool disinfection.
• A salt pool will need regular cleaning,
maintenance and treatment.
• Water treatment should be managed in
accordance with the manufacturers’ instruction.
It is important to note that salt does not destroy
bacteria, so salt water pools may require more
chemical treatment than a normal pool.
• Water in a salt pool evaporates, but it leaves
behind the salt in the remaining water. If the
pool is topped up with more salt water, the
concentration of salt in the water will increase.
• The salt concentration within the pool should
be monitored and effectively managed. This
may mean that the pool must be replenished
with fresh water (not salt water) to prevent the
concentration of salt within the water increasing
beyond acceptable levels.
©2017 ABTA & FTO
Spa pools and jacuzzis in pool areas
Spa pools and jacuzzis may have to be tested
more regularly and it may be necessary to empty
the spa pool on a daily basis, especially if there is
heavy and continued use.
• They should have warning notices clearly
displayed in close proximity to advise
customers of the following: 105
– Maximum time limits for use
– Advice against use by pregnant women
and those with high blood pressure,
heart conditions etc.
– The minimum age for use and any
requirements for parental supervision
– The emergency action information which
should include emergency shut off
– Temperature of the water, if heated.
• Young children should not be permitted to use
the spa pool, hot tubs or Jacuzzis and older
children should be supervised.
• There should be easy access and egress (wide,
small steps, small freeboard).
• All inlet and outlet nozzles should be in place
to reduce entrapment risks.
• All grilles and covers should be secured in place.
• The water line should be cleaned to remove any
grease build up.
• The chemical levels of the spa water should
be monitored and the results recorded in a pool
log book.
• The spa pools, hot tubs and jacuzzis should be
capable of being shut off in an emergency.
Note: Further information regarding spa and
jacuzzis management can be found in chapter 5
General safety.
 FOUR: POOL SAFETY CHILDREN’S POOLS
Children’s pools
Where there are young bathers, special
considerations will need to be made. This is difficult
where there is perhaps a small pool associated with
a single property, but where there are significant
numbers of children, extra safeguards are required.
Children’s pools should be provided with the
following ‘child friendly’ features:
106
• Shallow depth (up to 60cm approximately)
and the depths should be clearly marked
• Gentle gradients of the pool floor
(1:15 maximum)
• Free from suction and entrapment hazards.
All inlets and outlets should be correctly
covered and no chance of entrapment
• Grilles and covers secured in place
• Easy access and egress (wide, small steps,
small freeboard)
• Space around the pool to allow parents/
guardians to easily supervise
• Signage to state that “Children Must
Be Supervised”.
It is suggested that children’s swimming pools have
a water treatment plant that is independent of that
of the adults’ swimming pools.
HEALTH & SAFETY: TECHNICAL GUIDE
Siting and location
of children’s pools
To minimise the chance of access by children to
deep water, children’s pools should be located at,
near or in the vicinity of, the shallow end of any
adult pool. In addition, the following design
features of the adult pool should be present:
1. The shallow end of the adult pool should be
of the same or similar depth to the maximum
depth of the children’s pool.
2. The adult pool should slope gently (maximum
1:15 gradient) away to deeper water.
Where these conditions can be met, there is no
need to separate children’s pools from adult pools
by distance or barriers. However, space, historical
design or other factors may mean that these
conditions cannot be met.
Therefore, in order of preference, the following
guidelines for siting and protection from access
to deep water should be followed.
Separation by distance
A minimum distance of 3m should separate the
children’s pool from the adult (deep water) pool.
ADULT AT LEAST 3M CHILDREN'S
POOL POOL
AT LEAST 3M
FOUR: POOL SAFETY CHILDREN’S POOLS ADULT AT LEAST 3M CHILDREN'S
POOL POOL

Separation by distance and barrier Separation by barrier

Where a children’s pool is separate to the adult pool
but located less than 3m away, a barrier should be
installed to prevent easy access to the adult pool/
deep water.
Any barrier should not be easily climbable (over
or through) so typically requires vertical bars to a
height of 80cm continuously from the ground with
Where a children’s pool is located in or directly
connected to (forms part of) the adult pool, a
barrier should separateATthe children’s
LEAST 3M pool area from
the adult/deep water area.
The barrier should extend sufficiently far around
the children’s pool area so that a minimum of
3m distance separates any point of exit from the

BARRIER
ADULT
no gaps greater thanAT LEAST 3M
10cm. CHILDREN'S ADULT
children’s CHILDREN'S
pool area from the nearest point of the
POOL POOL 107
POOL POOL adult pool.
The barrier should extend sufficiently far around the
children’s pool so that a minimum of 3m distance Any barrier should not be easily climbable (over or
separates any point of exit from the children’s pool through) so typically requires vertical bars which
from the nearest point of the adult pool. extend continuously from the pool floor to a height
of 80cm above the water level with no gaps greater
than 10cm.

AT LEAST 3M
AT LEAST 3M
BARRIER

ADULT CHILDREN'S ADULT CHILDREN'S

POOL POOL POOL POOL

BARRIER

AT LEAST 3M

ADULT CHILDREN'S
POOL POOL

BARRIER

©2017 ABTA & FTO

 FOUR: POOL SAFETY FLUMES & WATER SLIDES
Flumes and water slides
• Flumes and water slides that are over 2m
in height should be supervised when the
pool is open.
• Flumes and water slides should have pictorial
information signs clearly displayed at the slide
access and top to advise customers of the following:
108 – Minimum age restrictions or minimum
height restrictions should be displayed
at the slide or flume access
– The correct riding position
– The water depth of the landing area
– Advice to customers to move out of the
landing area immediately upon splashdown
– There must be a clear method of keeping
riders apart e.g. advising not to ride until the
current rider has cleared the landing area.
This could be actioned by the use of a
traffic light system.
HEALTH & SAFETY: TECHNICAL GUIDE
• There should be a segregated or separate
landing/splashdown area provided for each
slide or flume.
Additional things to consider include:
1. Are access steps flat, non-slip and
with handrails?
2. Is the access platform guarded?
3. Does the end of the flume/water slide
overlap the pool edge by at least 30cm?
4. Is the discharge point directly into the water
or preferably no more than 20cm above?
5. Are the materials used for the flume/water slide
suitable e.g. GRP with gel coat?
6. Are corners/edges and joints sealed?
7. Are exit steps located correctly by the
flume/water slide so bathers do not collide?
8. Can you control the splash down area?
9. Is there clear safety signage which indicates
age/height restrictions and conditions of use?
Further guidance can be found in the Waterpark
section of this technical guide.
FOUR: POOL SAFETY ZERO & MINIMAL DEPTH WATER PLAY AREAS
Zero & minimal depth water
play areas
Zero and minimal depth water play areas such as
spray parks and splash pads are perceived to be
safer than other recreational water areas as they
have minimal or zero depth of water, however they
can still potentially present safety issues and should
be managed in accordance with the manufacturer’s
instruction.
• The play surface should be impact absorbent
to reduce impact injuries should users fall
(Reference EN1177).
• The play surface should slope back to the
drainage grids and water should not pond on
the play surface.
• Drainage grids should be flush with the floor
surface and any gaps in drainage grids design
should be less than 8mm.
• All play equipment fitted in the play areas
should be installed and maintained in
accordance with the manufactures instructions
and should be treated as playground equipment.
See chapter 9 Children’s facilities. Detailed
information can be found in EN 1176 (Playground
equipment) and EN 13451 (Swimming pool
equipment).
• The area must be free from slip and trip hazards.
• Play equipment should not present trip hazards.
©2017 ABTA & FTO
• Ground level water sprays should be flush with
the floor surface.
• Any water spray equipment positioned to spray
above ground level should be brightly coloured
to clearly highlight its presence.
• Water treatment should be the same as for
swimming pools, ensuring that a suitable level of
free chlorine is available to provide the correct
level of disinfection.
109
• Where water is misted or fogged, a potable
water source should be used and suitable
controls implemented to prevent the
proliferation of Legionella bacteria – please
see chapter 15 for Legionella guidance.
• Where slides are provided for play, they should
descend into a run-out length instead of
dropping onto the play surface.
• Customer safety information signage should
be provided to inform them of the rules of use
of the play facility. Signage should include:
−− Opening and closing times of the play
facility
−− Emergency action information
−− Children should be supervised at all time
−− Children should wear suitable swimwear
−− Babies and toddlers are not permitted to use
the facility naked and should wear specially
designed swimming nappies
−− Not to use the facility if you have been ill
in the last 48 hours.
 FOUR: POOL SAFETY SWIM-UP POOLS
Swim-up pools
A swim-up pool is a pool accessed directly from a
guest room via a terrace or patio. Where a room has
direct access to any body of water via its terrace or
patio, appropriate protective measures should be
installed to prevent unintended access by children.
Gates
110
The provision of a gate that forms part of the patio
door frame could be installed. The gate does not
have to be a permanent fixture and can be slotted
into the door frame when the room is booked by a
family.
−− The gate should be at least 1.1m height
−− Several designs may be used but one that
does not compromise the design and
aesthetics of accommodation or
create an obtrusive barrier is Plexiglas
or Perspex type glass
−− If the Plexiglas option is not considered
suitable, a gate may be supplied which is
constructed of railings with gaps of less
than 10cm
−− Any railings should be vertical in design,
as horizontal railings present a ladder effect
and would allow a child to climb over.
Such design should not present any danger
from trapping
−− All surfaces must be free from sharp edges
−− The gate must be fitted with child proof
latches/locks which prevents opening.
To prevent the accidental opening of the
gate by a child of less than five years the
unlocking system should necessitate a
minimum force of 20N
−− The latch must be fitted on the side of
the gate away from the room (nearest the
water) to prevent a child easily reaching the
mechanism. The latch should also be fitted
at least 10cm below the top of the gate
−− Gates must also feature a self-locking
mechanism.
HEALTH & SAFETY: TECHNICAL GUIDE
Water safety
−− Any steps leading into the water should
be highlighted at their leading edge
−− Where handrails are provided on any
access steps, they should be secured at
the top and bottom of the handrail
−− Free chlorine concentrations and pH levels
should be controlled as described earlier
in this section of the guide.
Water safety information
Customers should be advised in the use
of the safety gate so that young children are
protected from accessing the water without
parental supervision.
Signage or information in the room should
be provided to advise customers:
−− Children must be supervised at all times 

−− The emergency action information 

−− To shower before entering the pool 

−− Whether there is a lifeguard on duty
or not 

−− Not to use the pool if you have been ill
in the last 48 hours. 

−− Swimwear must be worn
−− Toddlers and babies are not permitted to
swim naked and should wear specifically
designed swimming nappies.
Housekeeping staff should be advised to ensure
that safety features are in place and fully
functioning prior to customers’ initial arrival into
a room with direct access to water (via a terrace
or patio).
FOUR: POOL SAFETY FAECAL AND VOMIT ACCIDENT GUIDELINES
Guidelines for faecal and/or
vomit accidents in the pool
It is important to ensure that any faecal or vomit
accident is identified and action taken quickly to
prevent the spread of infection. The first precaution
is to ensure that any accident is quickly identified
and the pool cleared immediately.
Below are some housekeeping good practices
that can help minimise the risk of infection being
spread as a result of faecal/vomit accidents in
the pool.
The accommodation management should appoint
a person to take responsibility for implementing
the procedures shown below, specifically to
encourage all staff to maintain vigilance of
the pool while in use.
Faecal accident response
In the event of a release of a solid stool the
following action must be taken:
• Clear the pool of bathers immediately
• The stool should be retrieved quickly with
a net or scoop
• The stool should be disposed of in a sanitary
manner and the scoop should be disinfected
• Ensure the chlorine level is between 2 and
3mg/l (ppm) and that the pH is 7.2-7.5
• Record details of the incident itself and
the chlorine land pH levels in the faecal
accident record
• Keep the pool closed for a minimum of
one hour.
©2017 ABTA & FTO
In the event that the faecal stool is loose or
unformed there is a possibility of Cryptosporidium
contamination then the following action must
be taken:
• Clear the pool of bathers immediately
• Thoroughly clean the pool (vacuum and sweep)
and pool surrounds
• Clean strainers and coarse filters
111
• Backwash the filter
• Chlorinate to 20mg/l (ppm) at pH 7.2-7.5 for
eight hours
• Using optimised coagulation, filter for six
turnover cycles (which may mean closing the
pool for a day). This assumes good hydraulics
and filters that have been correctly installed
and maintained
• Backwash the filter and allow to settle overnight
• Return the chlorine level to the normal
operating level. Check alkaline and pH levels.
If they are satisfactory reopen the pool
• Record details of the incident itself and
subsequent action taken together with
the chlorine and pH levels in the Faecal
Accident Record.
Vomit accident response
If a bather has a vomit accident in the swimming
pool the following action should be taken:
• Clear the pool of bathers immediately to
allow the pollution to disperse and any
infective particles to be neutralised by the
residual disinfectant
• Ensure the chlorine level is between 2 and
3ppm (mg/l) and ensure that the pH is 7.2-7.5
• Keep the pool closed for a minimum of one hour
• Record details of the incident itself and
the chlorine land pH levels in the Vomit
Accident Record.
 FOUR: POOL SAFETY TEMPLATES

Swimming pool log sheet

Water pumps Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Pump start time

Pump stopped time

Hours running

Pump in use

Strainers changed

Filters In Out In Out In Out In Out In Out In Out In Out

Inlet and 1
outlet
112 pressures 2

Backwash 1
(mins)
2

Circulation flow m3/

hr or l/hr

Test results Fr Co pH Fr Co pH Fr Co pH Fr Co pH Fr Co pH Fr Co pH Fr Co pH

Analysis of: M Di M Di M Di M Di M Di M Di M Di

Monochloramine 1

Dichloramine 2

Total alkalinity

Calcium hardness

Total dissolved hardness

Temperature

Langelier index

Chemical Coagulant
additions
Hypochlorite

O2/acid

Others

Others

Clarity 10 = perfect
0 = very poor

Number of bathers

Fresh water dilution (l)

HEALTH & SAFETY: TECHNICAL GUIDE

FOUR: POOL SAFETY NOTES

Notes

113

©2017 ABTA & FTO

SECTION FIVE

General Safety
Introduction

The General Safety section of this technical guide has been provided to
assist tourism accommodation providers and other associated suppliers
identify the general safety components that should be provided in
tourism accommodation.
115
It should be noted that local legislation may prevent the implementation
of some of the recommendations made. In such cases, consideration may
be given by travel providers as to the acceptability of the local standards
and whether or not these will provide adequate protection for any
customer that will be accommodated.

As part of the accommodation safety process, there should be regular

and ongoing maintenance procedures in place to identify and rectify
safety defects which have occurred around the property, this will assist
in the reduction of risk in relation to slips, trips and falls.

Furthermore, balconies, balustrades, walkways, windows, corridors and

stairways should be structurally designed in such a way to reduce or
mitigate the risk of incidents and fatalities occurring through falls.

Accommodation providers who cannot demonstrate reasonable property

safety management, should seek advice from a specialist and wherever
possible, upgrade their facilities and processes to a reasonable level.

Any person using this technical guide should seek advice from a
competent engineer on any area which is not fully understood.

©2017 ABTA & FTO

 FIVE: GENERAL SAFETY CORRIDORS, WALKWAYS, STAIRWAYS, STEPS & PATHS
Management responsibility
Accommodation owners and managers of the
property have the overall responsibility for the safe
operation of their property and this includes the
regular and ongoing maintenance procedures in
place to identify and rectify safety defects.
They should ensure that staff who are employed
to manage and maintain these processes receive
the appropriate training to undertake their role,
and that there are documented procedures in place
116 that should be followed for the management of
defects identified.
Corridors, walkways,
stairways, steps and paths
There should be a maintenance plan in order to
reduce the chance of people being injured in slips,
trips and falls.
Staff should be encouraged to report potential
safety hazards within the property or the grounds
e.g. internal areas, along corridors and on any stairs
in bar areas, lounges, restaurants and any other
internal areas of the building, as well as on
external walkways, stairways, steps and paths.
• There should be no badly fitted floor coverings
or other potential trip hazards along any
corridors, stairways or walkways anywhere
within the building.
• Consideration should be given to highlighting
the leading edge of stairs and steps, other
changes of level and the unprotected edges
of paths. This can be achieved, for example,
by painting them in a conspicuous contrasting
colour.
HEALTH & SAFETY: TECHNICAL GUIDE
• All areas of the property should be provided
with ample lighting at all times. There may
be areas within a building where the natural
lighting is insufficient, even during the hours
of daylight. These areas should be clearly
illuminated by the normal, primary lighting at
all times. Those areas which are suitably lit by
the natural light from outside during daylight
hours should be clearly illuminated by the
primary lighting system during the hours
of darkness.
• Emergency lighting should be provided
throughout the building and on any external
walkways, stairways, steps and paths that are
required for means of escape. This should
ensure adequate illumination if the mains
electrical supply should fail for any reason,
including the occurrence of a fire.
• External areas around the property should
be clear of slips, trips and fall hazards such
as leaves, ice, snow etc.
• Floors when slippery, due to cleaning, spillages,
or adverse weather should be identified with
warning notices displayed in the area e.g.
“Caution Cleaning in Progress” or “Caution
Slippery Floors”.
• The edges of corridors, walkways (this includes
stairwells, stairs and steps) and any other drops
over 60cm in height should be protected by a
balustrade constructed to a similar standard
as that required for a balcony. The balustrades
protecting corridors, walkways, stairwells, stairs
and steps should be:
−− Sufficient in height (minimum 90cm)
however for new builds or where
refurbishments are to be undertaken,
the height of the balustrades protecting
corridors and walkways should be increased
to 1.1m
−− Of solid construction
−− Have gaps of less than 10cm between
each railing.
• The unprotected edges of flat roofs, patio
areas and any drop greater than 60cm in
height should be protected by a balustrade
constructed to a similar standard as a balcony.
FIVE: GENERAL SAFETY BALCONIES

Balconies

Balconies should be of sound construction with

a balustrade at least 1m high and should be free
from any features which would encourage a small
child to climb. Where a balcony balustrade is less
than 1m high, this presents a hazard and the overall
height of the balustrade should be increased to
reduce the risk.

• For existing buildings a balustrade height of

1m is reasonable, however for new builds
or where balcony refurbishments are to be 117
undertaken, the height of the balustrade
should be increased to 1.1m.

• Any gaps in balcony balustrades should not

be large enough to allow a sphere of 10cm
to pass through them. Children are the most
vulnerable in this regard as it is possible for
gaps to pose an entrapment risk if a child
pushes their head through them. Larger gaps
may allow a small child to pass right through balustrade is the height measured from the top of
the balustrade. any step-up to the top of the balustrade.

• Where there are vertical or horizontal
oversized gaps in balcony balustrades, the
balustrades should be modified to ensure
that the gaps are less than 10cm.
• Balconies should be of sound construction
and be sturdy with no rusting of metal or
rotting wood. Key elements to be aware of
are corrosion at the point where the balcony
is fixed to the building, and loose or damaged
balustrades.
• Some newer or modified balcony balustrades
incorporate clear glass or perspex panels in
their construction. These panels should be
checked to ensure they are secure and are
without cracks. Damaged panels should
be replaced.
Balcony step-ups
The design of some balcony balustrades may
incorporate step-ups that reduce the effective
height of the balustrades and onto which people,
including small children, could climb. If a balustrade
incorporates a step-up, the effective height of the
Step-ups that reduce the effective height of a
balcony balustrade to below 80cm may pose a
risk to people including small children, as they
may climb up onto the step-up and could fall
over the balustrade.
• Balconies constructed entirely of horizontal
rails, provide a series of step-ups, creating
a ladder effect. The ladder effect should
be removed.
• Where step-ups reduce the effective height
of a balustrade to less than 80cm, the balustrade
should be modified to remove the risk. This
can be achieved by:
– Increasing the overall height of the
balustrade so that the distance from the
top of the step-up to the top of the
balustrade is greater than 80cm
– The installation of an inner rail, set in at
least 15cm from the top of the balustrade
on the balcony side. The provision of a rail
in this position makes it difficult to climb
the balustrade and as a result reduces the
risk of the step-up.

©2017 ABTA & FTO

 FIVE: GENERAL SAFETY GLASS DOORS, WINDOWS AND PARTITIONS
• Where a balcony balustrade has oversized
gaps and/or step-ups, the risk can be reduced
by installing clear perspex on the inside face of
the balcony. Oversized gaps and/or step-ups
can be temporarily modified to remove the
risk, pending a more permanent solution
by completely covering the inside face of
the balustrades with close mesh netting,
or similar material.
Note: Step-ups of 60cm or higher are not easily
climbable by young children and thus do not
118 present the same risk as lower step-ups.
Glass doors, windows
and partitions
Full length glass panels in public areas of the
building and customer accommodation such as
patio and balcony doors can be dangerous because
it may not be obvious that they are present when
closed, and people may walk into them.
• Where full length glass panels are in place they
should be made obvious by placing warning
strips, identifying stickers or anti-collision
motifs on them. They should have identifying
stickers at:
– Adult eye level (approximately 1.5m)
– Child eye level (approximately 80cm).
• Glass should be fitted securely in balcony
door frames and windows.
• All balcony doors should have handles
both inside and outside, for ease of opening
and closure.
• All glass fittings and doors should be
constructed of suitable robust materials
and glass fitted securely in balcony door
frames and windows.
• As a safety precaution, some windows, due to
their location and size, may need to have safety
opening mechanisms to prevent them from
being opened wide. Where this is the case, the
restrictor device provided should prevent the
window from opening more than 10cm.
HEALTH & SAFETY: TECHNICAL GUIDE
Bedrooms and bathrooms
Bedrooms and bathrooms should be maintained in
a clean and serviceable condition and be free from
damp, dirt and residue. Regular maintenance checks
should be carried out in bedrooms and bathrooms
to identify any wear and tear. A procedure should be
in place to replace damaged items and records
of actions taken should be retained.
• All bathroom and bedroom fixtures and
fittings should be secure.
• All showerheads and taps should be free
from rust, scale and sediment.
• There should not be any loose or broken tiles.
• Hand basins, baths, shower trays and toilets
should be kept clean and free from cracks.
• Ideally, with the exception of shaver points,
plug sockets should not be provided in
the bathrooms.
• If hair dryers are provided in the bathrooms,
they should have permanently wired flexes.
• Suitable locks should be provided on all
windows and balcony/patio doors in bedrooms
and apartments.
Bunk beds
All beds should be stable, in particular where bunk
beds or other beds with a sleeping area higher than
80cm from the ground are provided.
• Guardrails should be in place around the
sleeping area of the bunk bed to prevent a
child from rolling out of bed.
• The mattress should fit snugly into the sleeping
area, with no gaps around it. The distance from
the top of the mattress to the top of the guard
rails should not be less than 10cm.
• Ladders giving access to the beds should be
fixed in place and should not move or sway
when climbed. The ladders should have step
treads that are at least 3cm wide and each
step should be at least 20cm apart.
FIVE: GENERAL SAFETY BUNK BEDS
• To avoid entrapment, there should be no gaps
in the sleeping surface of the bed (the part of
the bed on which the mattress sits) that are more
than 7.5cm. For the same reason, there should
be no gap in any other part of the bed that
is less than 6cm or more than 7.5cm. The only
exception is where a gap is provided in the
guardrails to allow access to the sleeping area.
In this case, a larger gap is permitted but this
gap should be at least 30cm wide.
Folding bunk beds
Bunk type beds that fold against the wall generally
fall into two types.
1. Hinged at one end: As the bed is opened,
the legs that support the lower bed open
automatically to support it. A ladder that
supports the foot of the upper bed has to be
manually located onto the base of the lower
bed. This is not ideal as, if the ladder is not
correctly located, the upper bed may collapse
onto the lower bed resulting in injury. The
collapse of the upper bed could also place
additional load on the fixings that hold the
cabinet or frame to the wall.
2. Hinged along one side: When this type of
bed is opened, the legs supporting the bottom
bed, fold automatically into position. When
the upper bed is deployed, the mechanism
supporting the upper bed automatically locks
into place.
The preferred type of beds are those that have
cabinets or frames without a back, as if a collapse
does occur, there is less chance of persons being
trapped on the bed.
Wall beds (also known as Murphy beds)
Wall beds, pull down beds, or fold down beds are
beds that are hinged at either one end, or along one
side, so that they store vertically against the wall,
often inside a cabinet. The mattresses of the beds
are fixed to the bed frames to ensure that they stay
in place. The beds may be single, double, or even
bunk beds.
The cabinets that are often used to enclose and
©2017 ABTA & FTO
conceal the beds when folded against the wall, may
partially encase the beds with sides and a top but
with no back on the frame so that the wall is visible
when the bed is in the down position. Alternatively,
the frame may also have a back so that the bed is
fully encased and the wall is concealed when the
bed is down.
• Enclosing cabinets or frames should be
securely fixed to the wall using the correct
fixings as specified by the manufacturer.
• The supporting legs should fold down
automatically into position to support the bed. 119
If the supporting legs do not fold automatically
into position, it is possible that incorrect
positioning of the legs could compromise the
stability of the bed and the cabinet or frame.
• A spring loaded pivot, or a ram, is sometimes
used to counterbalance the weight of the beds,
making it necessary to pull down on the bed to
open it. This in itself can put additional load on
the fixings which hold the cabinet or frame to
the wall.
• If, as the bed is opened, it gently lowers itself,
supported by a ram, this should not place any
additional force on the fixings.
• Instruction for use notices should be provided.
The notices should detail the safe operation
of the beds including:
– How to fold them up and down
– The need to ensure that bed legs are
secured in place
– The correct use of locking devices.
• The instructions will vary as they should be
specific to the particular type of bed in use.
• There should be a regular maintenance
procedure in place to ensure that the beds are
functioning correctly and that all fixings are
in place and the beds are suitable for use.
Note: Unless they are correctly fixed, there is a
danger that the cabinets or frames may come
away from the walls and collapse onto the beds
trapping and injuring persons lying on the bed. If
this happens and the cabinet or frame is of the
type with a back, persons lying on the beds may be
trapped and unable to escape.
 FIVE: GENERAL SAFETY RECREATIONAL FACILITIES
Recreational facilities including spas,
gymnasiums, saunas, steam rooms
and massage and wellness centres
All recreational facilities should be installed in
accordance with the manufacturer’s instructions,
and should be regularly checked, cleaned and
maintained in full working order.
• Safety warning signs regarding the use of
the facilities and equipment should be sited
120 in prominent locations.
• Instructions for the use of each facility should
be provided.
• There should be a written policy, which is
communicated to staff, detailing the action
to be taken in the event of an emergency for
the spas, gymnasiums, saunas, steam rooms,
massage and wellness centres.
• There should be warning notices clearly and
prominently displayed to advise customers
of the following:
– The maximum time limits for use
– Pregnant women and those with high
blood pressure, heart conditions etc.
should not use the facilities
– The temperature of the spa water, sauna
and steam room
– The minimum age for use
– The action to be taken in the event of an
incident at the spa, which should include
emergency shut off.
• The floor surfaces should be made of, or covered
in, a non-slip material that can be easily cleaned.
• Good drainage should be provided to ensure
that water vapours drain easily.
• A method of sounding an alarm should be
provided so that users can summon assistance
in an emergency.
• The floor and all other surfaces should be
cleaned and disinfected daily, in accordance
with the manufacturer’s instructions.
HEALTH & SAFETY: TECHNICAL GUIDE
• Facilities such as steam rooms and saunas
should be checked every half an hour when in
use, to ensure that they are clean and that
any users remain in good health.
• In order to allow users to cool off, a cool shower
or plunge pool should be provided near to the
sauna and steam room facilities.
• Users of the sauna and steam room facilities
should be encouraged to rest for 30 minutes
after using the facility. A designated rest area
should be provided for this purpose.
• A glazed vision panel should be provided in the
door(s) of the steam rooms and sauna to allow
safe access and egress for customers and staff
and ensure that they do not collide with others
entering or leaving the sauna.
• A handle should be provided on the inside of
the door(s) to the steam room and sauna to
allow customers to exit easily.
• Lighting should be provided in the steam room
and sauna to enable users to see the exit door
and any signs and instructions clearly.
• The floor and all other surfaces in the steam
room and spa should be cleaned and disinfected
daily, in accordance with the manufacturer’s
instructions.
• Potable drinking water should be available
for customer use.
Spa pools, hot tubs and Jacuzzis
Spa pools, hot tubs and Jacuzzis may have to be
tested more regularly and it may be necessary
to empty and refill the facilities on a daily basis,
especially if there is heavy and continued use. For
information regarding water management and
treatment, please refer to chapter 4 Pool safety and
chapter 15 Legionnaires disease.
• The spa pools, hot tubs and Jacuzzis should be
capable of being shut off in an emergency.
• Young children should not be allowed to use the
spa pool, hot tubs or Jacuzzis and older children
should be supervised.
FIVE: GENERAL SAFETY GYMNASIUMS & SAUNAS
• They should have warning notices clearly
displayed in close proximity to advise customers
of the following:
−− Maximum time limits for use
−− Advice against use by pregnant women
and those with high blood pressure, heart
conditions etc.
−− The minimum age for use and any
requirements for parental supervision
−− The emergency action information which
should include emergency shut-off
−− Temperature of the water, if heated.
All inlet and outlet nozzles should be in place
to reduce entrapment risks.
Gymnasiums
• All gym/exercise equipment, for example
exercise bikes, treadmills, etc. should be installed
and maintained in good working order in
accordance with the manufacturer’s instructions.
• Safety warning signs and instructions regarding
the use of the gym equipment should be in
English and all other main languages, sited in
prominent locations in the gymnasium and
should detail the following:
−− Details of any age restrictions and, if children
are permitted, the requirements for parental
supervision
−− Action to be taken in the event of an
accident or emergency
−− Any specific rules of use for the equipment
−− Level of supervision - if no supervision is
provided in the gymnasium, prominent
signage should be provided to advise users
that “This gymnasium is not supervised and
the use of the equipment is at your own risk”.
• The property should have a written policy for
equipment maintenance which includes:
−− Cleaning regimes
−− Prevention of spread of infection
−− Hygiene management procedures
−− Customer rules of use including any
restrictions
−− Staff training for the management of the
facilities.
©2017 ABTA & FTO
Further guidance on the hygiene procedures that
need to be implemented to reduce the spread of
infections can be found in chapter 14, Prevention of
Spread of Infection (POSI).
Saunas
A sauna is an insulated enclosure, almost invariably
constructed of wood, with benches inside and with
some method of producing heat, e.g. a stove. Unlike
a steam room, saunas use a dry heat.
• The temperature in a sauna should be
maintained between 80°C (176°F) and 100°C
(212°F) and a thermometer gauge should be 121
provided and located on the inside of the sauna
unit where it is clearly visible to users.
• A clock or timer should be provided in the
sauna in a clearly visible position so that users
can monitor the length of time they spend in
the sauna.
• The sauna should be designed in such a way
that the possibility of users being burnt or
scalded is eliminated.
• All hot surfaces in the saunas including hot
coals, the heater unit, pipes and other surfaces
and components that could cause burns or
scalds should be covered or guarded.
• The guarding of the coals and heater unit
should extend at least 15cm above the coals
and heater unit.
• The coals used in the sauna should be only
those recommended by the sauna manufacturer.
• The coals should be replaced at regular intervals,
as recommended by the sauna manufacturer,
depending on the amount of usage.
• Customers should wear appropriate bathing
costumes and should sit on towels when
using the sauna.
• A method of sounding an alarm should be
provided in the sauna so that users can
summon assistance in an emergency.
 FIVE: GENERAL SAFETY CHEMICAL MANAGEMENT
Steam rooms
A steam room is an enclosure made of an
impervious material with steam generating
equipment. Unlike a sauna, a steam room uses a wet
heat, with a humidity of between 80% and 100%.
• The temperature in a steam room should
operate at up to 50°C (122°). The temperature
should be controlled by a thermostat and a
thermometer gauge should be provided and
located on the inside of the steam unit where
it is clearly visible to users. The temperature of
the steam room should be monitored.
122
• The temperature of a steam room should
not exceed 50°C (122°F) and there should be
a means of ensuring that this temperature is
not exceeded.
• All hot surfaces in the steam room including
the heater unit, steam outlet pipes, other pipes,
surfaces or components that could cause burns
or scalds should either be out of reach of
customers, covered or guarded.
• A clock or timer should be provided in the
steam room in a clearly visible position so
that users can monitor the length of time
they spend in the steam room.
• A method of sounding an alarm should be
provided in the steam room so that users can
summon assistance in an emergency.
Massage
Where a local system of licensing or registering of
therapists exists, any premises used for the purpose
of massage should be licensed or registered. The
management of the massage business should ensure
that the therapists employed are suitably trained to
conduct the massage services offered.
• Massage therapists should be vetted and
references should be sought from their
former employer.
• All members of staff should be trained in
customer etiquette.
• Where available, customers should be given a
choice of whether a massage is provided by a
male or female massage therapist. Where
choice is not available, customers should
be advised.
HEALTH & SAFETY: TECHNICAL GUIDE
• Management should have a written policy
detailing the action to be taken in the event
of a complaint of inappropriate behaviour.
The policy should be communicated to all
customers and staff.
• Massage rooms should be private and it
should not be possible to enter or leave
the inner room without passing through
an access room.
Chemical management - delivery,
storage and handling of chemicals
• Chemicals should be kept only in the containers
in which they were received from the suppliers,
or in containers intended for that purpose and
correctly marked with the safety information
and product identity.
• Empty containers should not be left on-site or
used for other purposes but be disposed of as
soon as possible.
• Chemicals should be moved into storage as soon as
possible and never left unattended in a public area.
• Records of the chemicals purchased, purchase
dates and suppliers should be retained.
• For bulk deliveries, a written delivery procedure
should be agreed with the supplier.
Chemical storage rooms
• Chemical storage rooms should be:
−− At the same level as the delivery point
and accessed directly from outside, ideally
not situated close to public areas, doors,
windows or ventilation intakes. This reduces
the risk of any release of toxic fumes being
drawn into a building
−− In a secure location accessible only by
authorised employees
−− Clearly indicated and display a warning
of the possible danger
FIVE: GENERAL SAFETY CHEMICAL MANAGEMENT

−− Clean, dry and adequately ventilated with
natural ventilation to the open air in a safe
position. If suitable natural ventilation is
not possible, mechanical ventilation
should be provided
−− Able to protect containers from direct
sunlight, and isolate them from hot
pipework or plant.
• Chemical storage should provide a minimum of
60 minutes fire resistance for all chemicals, in
view of risks from overheating, such as:
−− Fire
−− Dangerous fumes being given off
−− Leakage from damaged plastic containers
−− Explosion of pressurised containers.
Storage of chemicals
• Chemicals should be segregated in storage
and use. This is particularly important where
different disinfectants, or acids and disinfectants,
may come into contact with each other and
produce chlorine gas, fire or an explosion.
• Non-returnable containers should be flushed
out with water before appropriate disposal.
• Procedures should be established to deal with
the safe disposal of products which are no
longer required, or which have exceeded
their shelf life.
Handling of chemicals
• Staff should be trained in handling chemicals
and details of the training provided should
be documented.
123
• All chemicals should be handled in
accordance with the manufacturer’s
instructions to prevent contact, ingestion
or inhalation of harmful materials.
• There should be documented emergency
procedures to follow in the event of a
chemical spillage.
• Smoking should be prohibited when
handling chemicals.

• Chemicals should not be stored within plant

rooms unless the chemicals carry no risk of fire
and are contained in bunds of suitable design.

• Each liquid chemical, whether in tanks or drums,

should be in a separate bund. Each bund should
be capable of holding 110% of the chemical
stored. Bunds should allow for puncture of the
drums or tanks. Bunded areas should be clearly
marked, giving details of the contents.

• All containers should be labelled and kept

securely closed, cool and dry.

• Chemical supplied in paper or plastic sacks

should be stored in plastic bins before opening,
and securely closed after use.

• Chemicals containers should be protected

from direct sunlight, and be isolated from hot
pipework or plant.

• Solid materials should be placed on raised

pallets or stilts to avoid contact with any water
which may enter the store.

©2017 ABTA & FTO

 SECTION SIX

Pest Control Management

124
Introduction

The Pest Control Management section of this technical guide has

been provided to help tourism accommodation providers and other
associated suppliers identify the core pest prevention components
that should be included within the pest prevention procedures at
the premises.
It is anticipated that the measures contained within this technical guide
will be achievable and should provide a basis on which to develop a more 125
comprehensive pest prevention programme. Accommodation providers
who cannot demonstrate reasonable pest prevention measures should
seek advice from a pest control and prevention specialist and wherever
possible, upgrade their pest prevention processes.
Any person using this technical guide should seek advice from a
competent pest control and prevention specialist on any area which
is not fully understood.

©2017 ABTA & FTO

 SIX: PEST PREVENTION MANAGEMENT RESPONSIBILITY
Management responsibility
Whilst the day-to-day management for pest
control may be delegated to other members of
staff, the accommodation owner and manager
of the property have overall responsibility for the
pest control prevention systems of their property
and should ensure they are implemented correctly.
High standards of pest control prevention are
important for any business, and the accommodation
owner and manager should recognise that all areas
of the business should be included in the prevention
of pests programme; this includes the food
preparation and service areas.
126
Documented procedures for the management of
pest control should be in place at the premises.
The emphasis should be on property management
to be responsible for the control of pests at all
times. Good companies have strict policies and
procedures that all the relevant staff understand
and, most importantly, have been properly trained
and supervised to follow.
HEALTH & SAFETY: TECHNICAL GUIDE
Integrated Pest Management
System (IPMS)
The property should have an Integrated Pest
Management System (IPMS) for the whole premises,
which includes consideration of the available
pest control techniques and includes appropriate
measures that discourage the development of
pests at the premises and keep pesticides and other
interventions to levels which reduce or minimise
risks to human health and the environment.
When developing an IPMS, it is advisable to seek
the assistance of a competent pest control
company who will be able to advise on the areas
that require treatment, the choice of chemicals
and methods of control.
It is important to ensure that any chemical use
be controlled especially if spraying and fogging
when staff, customers or members of the public are
within the area and could be exposed to substances.
The IPMS should include information given to
guests in relation to any pest treatment that could
affect them, timings, areas to be treated and any
precautions required.
Records of the pest control treatment should
be retained and made available for inspection
on request.
SIX: PEST PREVENTION PEST CONTROL
Pest control
Rodents, insects, flies, cockroaches and other pests
are a source of physical and bacterial contamination
and should be prevented from entering the
accommodation. Whilst this is important for the
building as a whole, it is of particular importance for
food premises. Pests can lead to the destruction and
contamination of food with bacteria and droppings.
They spread disease and can cause damage to
equipment and building structures.
• Buildings should be pest proofed.
• Buildings should be maintained in good repair.
• All pipes and cable runs and holes through walls
should be proofed or filled, and gaps under doors
should be sealed.
• Drains should be kept clean and in good
condition.
• Water traps should be maintained and gullies
should be fitted with metal grilles.
• Catch trays should be emptied regularly.
• Doors and windows to food storage areas should
be kept closed or fly proofed with mesh.
©2017 ABTA & FTO
• Doors should be fitted with proofing strips.
• Food premises and refuse areas should be kept
clean and contained to prevent access by pests.
• Food should be stored off the floor and kept
away from the walls.
• Where electric fly killing units are used, they
should be:
−− Switched on at all times
−− Maintained in good working order
−− Cleaned regularly
−− Regularly serviced and maintained by a
competent person and tubes and bulbs
127
should be replaced at least annually
−− They should not be placed above any food
preparation or handling area.
• Staff (particularly in housekeeping and food
areas) should be trained to spot signs of pest
infestation and potential risks, for example
damaged or missing pest proofing.
 SIX: PEST PREVENTION PEST CONTROL

• There should be a documented pest control Hazards from pests include:

programme for all areas of the premises and
grounds including: • Destruction and contamination of food with
bacteria and droppings and spreading of disease.
−− Buildings
−− Food handling areas
• Rodents gnawing and damaging equipment
and causing structural damage.
−− Waste areas
−− General grounds and surrounds
• Physical contamination from fur, droppings
and dead pests.
of the property
−− Gardens and areas of vegetation • Bacterial contamination of food.
−− Water courses and areas of stagnant water
−− Guest rooms
−− Recreational areas
128 −− Children’s facilities and clubs
−− Public areas.

• The pest control programme should include:

−− Regular pest control surveys of the buildings,
grounds and food premises
−− A procedure for staff to report sightings
and evidence of pests to the manager
−− An escalation procedure for reporting
sightings and evidence of pests to a pest
control contractor
−− The management of infestations
−− The disposal of any food showing signs
of infestation
−− The recording of corrective action taken in
relation to pest control and records retained
−− The management of bait, particularly
where poison is used. This should include
Material Hazard Data Sheets that have the
appropriate emergency procedures.
Note: Consideration should be given to retaining
the services of a pest control contractor, which
includes regular inspection visits together with an
emergency call out facility

HEALTH & SAFETY: TECHNICAL GUIDE

SIX: PEST PREVENTION BED BUGS
Bed bugs
Bed bug infestations have increased dramatically in
the latter half of the 20th century and the reason
for this increase may be due to a reduced awareness
of what was once a common problem and the
increase in global travel.
Bed bugs can be transported via luggage, clothing,
bedding and furniture.
Control measures
• As part of your pest prevention procedures,
there should be a policy in place to survey the
premises and manage infestations of bed bugs.
• The cleaning programme of the premises should
include an active element of surveillance for
bed bugs.
• Housekeeping staff should have clear instruction
on which areas to check during their day-to-day
activity and what signs to look for.
−− All staff should be trained in bed bug
identification. Housekeeping staff should
receive the most information due to their
role as an early warning system.
−− This training should be documented and
regularly refreshed to ensure that all staff
are fully aware of their responsibilities
and actions to be taken on finding a
suspected infestation.
• Early detection is essential to minimising the
spread and severity of an infestation.
©2017 ABTA & FTO
Bed bug detection
If bed bugs are detected, or suspected until formally
identified, accommodation providers should follow
an emergency protocol to eliminate the issue
quickly and easily to prevent the problem being
spread further.
It is suggested that a pest control contractor
be used to assist in the process of eliminating
the infestation.
−− Part of this process will be a detailed
inspection of the property to find all
incidences of infestation so that a treatment
plan can be devised and implemented
−− Pest control contractors should be 129
competent in dealing with bed bugs.
A detailed method statement on how they
intend to deal with the issue should be
carried out
−− The pest management contractor should
consider the nature of the environment
being treated and consider which type of
chemical treatment is safe for use (safe to
use on mattresses, for instance).
 SIX: PEST PREVENTION BED BUG FACT SHEET

Bed bug fact sheet

What do they look like? Adults are mahogany brown, 5mm long
(about the size of a grain of rice or an apple
pip), with long antennae and 6 legs.
The young look the same but about the size
of a pinhead.

Eggs, once laid, are white or whitish yellow

and are 1mm long.

You may also see shed skins as evidence

of a problem.

130

Can they fly? No, they do not have any wings. They can not jump, they can just crawl.

What do they eat? Human or animal blood.

They usually feed at night while the person is asleep.

They can live for up to a year without a blood feed.

What problems do It differs from one person to another but often

they cause if they there will be welts on exposed skin and itching
bite? where the bite occurred. Most people do not feel
the biting when it happens. Bites are usually on
the neck, arm, shoulder or legs (areas exposed
when sleeping). Some people can take up to two
weeks before they show signs of being bitten.
The bites are not known to pass on any diseases.

HEALTH & SAFETY: TECHNICAL GUIDE

SIX: PEST PREVENTION BED BUG FACT SHEET

Where do you find them? Having flat bodies, bed bugs can crawl 1 2
into very small gaps and spaces.
They can be found on the undersides of
mattresses (under buttons, in seams etc),
inside the bed springs, behind headboards,
inside sideboards, behind and inside picture
frames, in curtains, in wooden skirting
3
boards, etc.

Pictures 1 and 2 above show faecal spots left on

a wooden bed frame and a mattress seam with
faecal spots and live bugs.

Picture 3 Blood spots on sheets and pillows are a

131
possible sign of bed bugs.

Picture 4 The bedroom photo indicates areas 4

where bed bugs may be found.

What should I do Do not take anything out of the room i.e. all bedding, towels, pillows, cushions etc. should
if I find them? be kept in the room. Carefully inspect your shoes before leaving the room to check you
do not spread the problem.

If you have been using a vacuum cleaner do not use it in another room until you have
removed the bag and put in the refuse bin and checked the vacuum cleaner for additional
signs.

Report the infestation to your manager, who will need to contact a professional pest
control company who know how to deal with bed bugs. The control process may well
involve other rooms adjacent to the one affected. It may require several treatments
before the problem is solved.

©2017 ABTA & FTO

 SIX: PEST PREVENTION TEMPLATE

Pest sighting – report form

Location identified

Pests sighted

Approximate number sighted

Pests signs

Date and time

132

Reported by

Date reported to contractor

Action taken

By whom

Signed

Date

Staff should utilise this form to report pest sightings at the property. A copy of the completed report form,
together with details of the action taken, should be retained on file and be available for inspection by the
travel providers upon request.

HEALTH & SAFETY: TECHNICAL GUIDE

SIX: PEST PREVENTION NOTES

Notes

133

©2017 ABTA & FTO

SECTION SEVEN

Fuel & Energy

Introduction

The Fuel and Energy section of this technical guide has been provided to
assist tourism accommodation providers and other associated suppliers
identify the core safety measures relating to fossil fuel appliances,
heating, cooling and electrical systems in tourism accommodation.

It should be noted that local legislation may prevent the implementation

of some of the recommendations made. In such cases, consideration
may be given by travel providers as to the acceptability of the local
standards and whether or not these will provide adequate protection
135
for any customer that will be accommodated.

Accommodation owners and managers of the property have the overall

responsibility for the safe operation of their fossil fuel appliances, heating,
cooling and electrical systems and this includes the regular and ongoing
maintenance procedures in place to identify and rectify safety defects.

Any person using this technical guide should seek advice from a
competent engineer on any area which is not fully understood.

©2017 ABTA & FTO

 SEVEN: FUEL & ENERGY FUEL APPLIANCES
Management responsibility
Whilst the day-to-day management of fuel and
energy safety may be delegated to another member
of staff, the accommodation owner and manager
of the property have overall responsibility for the
safety of both staff and customers and should
monitor the safety features of the property to
ensure they are operating correctly.
Monitoring and recording of information such as
any training implemented, appliance testing and
maintenance of equipment should be conducted by
the property managers to ensure all safety features
are operating correctly.
They should ensure that staff who are employed
to manage and maintain these processes receive
the appropriate training to undertake their role,
136
and that there are documented procedures in place
that should be followed for the management of
defects identified.
Training
• Maintenance staff should be provided
with training for the duties they will perform.
• Training should be undertaken after each
of the following:
– Where people are transferred to new duties
– Where there are plant and equipment
changes
– Where there are new or changed systems
of work
– Where any other changes occur that
might introduce new risks.
• Training records should be retained including
the names of each participant, the date, subject
matters covered and the details of the training
provider who delivered the training.
• There should be a policy for refresher training,
to ensure that skills are maintained.
HEALTH & SAFETY: TECHNICAL GUIDE
Fuel appliances
All boiler, water heating, heating appliances, open
fires and associated pipes and flues throughout the
property should be operating correctly and should
be maintained in a serviceable condition.
All appliances should be installed by a competent
engineer and be maintained in accordance with
the manufacturer’s instructions.
Appliances that use any type of fossil fuel e.g.
natural gas, LPG, coal, wood, can pose a risk
of carbon monoxide if they are not properly
maintained.
In addition, adverse weather conditions or where
an alteration to a building takes place, may have
an adverse effect on the safe operation of an open-
flued appliance. Also, the appliance may simply
break down or the flue could become blocked in
between normal service visits, therefore regular
maintenance is necessary.
Note: If a fossil fuel appliance is installed, serviced
and adjusted correctly and there is an adequate
supply of fresh air, combustion should normally be
satisfactory. When the process of combustion is
interrupted e.g. when there is insufficient air,
or contaminated air, incomplete combustion
will occur.
Location of appliances
There are risks associated with the siting of fossil
fuel appliances and depending on their location,
the risk may increase. Accommodation providers
should assess where the appliance(s) is located
and determine whether it is appropriate to move
the appliance to an alternative location away from
customer accommodation.
Appliances are known to be present in a variety
of locations, some of which are shown on the
following page. This list is not exhaustive.
SEVEN: FUEL & ENERGY FLUES & CHIMNEYS

Within customer rooms: Individual gas water Flues and chimneys

heaters that are located within customer rooms.
Due to risks associated with carbon monoxide
poisoning, consideration should be given to moving
the appliance to a more suitable location.
Adjacent to (adjoining) customer rooms: Where
gas water heaters are located adjacent to customer
rooms, if the appliances are not maintained, or
where there are cracks or holes present into the
customer accommodation, or if it is necessary for
pipes to go from the area of the appliance into the
customer room, due to risks associated with carbon
monoxide poisoning and to eliminate any migration
of gases into the customer’s room, the gaps and
cracks around the pipes should be filled with a
non-permeable material.
Within a building containing customer
accommodation, but not adjacent to customer
rooms: If the appliance is flued, the termination
should be a sufficient distance away from any
openable windows, doors or air conditioning units
leading into a customer room. If it is necessary for
pipes to go from the area of the appliance into the
customer room, due to risks associated with carbon
monoxide poisoning and to eliminate any migration
of gases into the customer’s room, the gaps and
cracks around the pipes should be filled with a
non-permeable material.
The purpose of an effective flue system and
chimney is to safely remove and disperse products
of combustion rapidly to the atmosphere in order to
minimise ground level concentrations of products of
combustion.
The type and construction of a flue/chimney
system depends on the type and size of the
appliance. It is critical that the flue or chimney
design allows for the discharge of products of
combustion into the atmosphere under all weather
conditions.
• Where a fossil fuel appliance is designed
to incorporate a flue, the flue should:
– Be present and securely connected to
the appliance 137
– Be in good condition and free from
any rust or damage
– Terminate a sufficient distance away
from any openable doors, windows
or air conditioning units so that the products
of combustion do not re-enter the building.
The termination point of the flue should be
in accordance with the manufacturer’s
instructions for the appliance concerned.

Within a separate building which does NOT

contain any customer accommodation: If the
appliance is flued, the termination should be
a sufficient distance away from any openable
windows, doors or air conditioning units leading
into a customer room. If it is necessary for pipes to
go from the area of the appliance into the customer
room, due to risks associated with carbon monoxide
poisoning and to eliminate any migration of gases
into the customer’s room, the gaps and cracks
around the pipes should be filled with a non-
permeable material.

©2017 ABTA & FTO

 SEVEN: FUEL & ENERGY VENTILATION

• Flues need to be checked regularly to ensure Flueless gas appliances

they are not blocked by bird nests, soot etc.
Where a flueless gas appliance, for example a
• Flues should be high enough to ensure sufficient
domestic oven, hotplate, grill is installed/operated
draught to clear the products of combustion.
The flue height depends on a number of in a room or internal space, that room or internal
factors including, but not limited to: space should be provided with air vents as required.
– The type of the appliance
– The height of the building Regular maintenance
– The type of flue and servicing
– The number of bends in it
– An assessment of local wind patterns. Appliances and associated pipes and flues
The outlet from a natural draught flue should be should be:
above the roof of the building, in a position where
the products of combustion can discharge freely
• Maintained regularly by a competent person

and will not present a fire hazard, whatever the • Maintained in accordance with the
138 wind conditions. Specialist advice should be sought manufacturer’s instructions
regarding the location of the flue.
• Serviced every year by a competent
person in accordance with the
manufacturer’s instructions.
Ventilation
Note: It may be necessary for them to be
serviced more often, refer to the manufacturer’s
Fossil fuel appliances need clean, fresh air to achieve recommendations.
complete combustion. For in-room appliances such
as a gas cooker or flueless space heating appliance, Records of servicing should be retained and be
the air available in the room may be sufficient available upon request. An example Appliance
provided there is an openable window or door present. Register and Service Record template is included
in this chapter.
• For larger appliances, such as gas water heaters,
more complex ventilation systems are required
and the following points should be considered
in the location of an appliance:
– The room or compartment should have
open-air ventilation e.g. an air brick
– The ventilation should be non-closable
and not incorporate any additional gauzes
or screens e.g. an openable glass window
is not acceptable ventilation
– The ventilation should not be located
where it can be easily blocked, flooded
or contaminated
– Ventilation should be provided at both a
high and low level position and on the
same surface e.g. wall, to avoid pressure
differences at each vent.

HEALTH & SAFETY: TECHNICAL GUIDE

SEVEN: FUEL & ENERGY CARBON MONOXIDE
Documentation
• All documentation should be current and
not past its renewal date. Accommodation
providers should retain copies of the
following documentation:
– Installation certificates
– Records of in-house checks to the
appliances including a log of faults
and corrective action taken
– Service and maintenance records,
together with details of any corrective
action taken to rectify faults.
• A record of all checks carried out on a daily,
weekly, monthly, and annual basis should
be retained and kept available for inspection
or emergency use at all times.
• Records should be retained for at least six
years and be made available to travel providers
for inspection upon request.
Emergency procedures
There should be documented emergency
procedures to be followed in the event of
a fuel or energy related emergency incident.
• The emergency procedures should be made
available for inspection to the travel providers
upon request.
• Staff should be trained in the emergency
procedures.
©2017 ABTA & FTO
Carbon monoxide
Carbon based fuel appliances that run effectively
will produce carbon dioxide and water vapour,
which generally is not harmful to humans. However,
when these appliances do not burn properly and
are not running efficiently, they produce an excess
of a toxic, colourless and odourless gas called
carbon monoxide. You cannot taste, smell or see
carbon monoxide, but it can be fatal to humans
and can kill quickly without warning.
• Appliances that use any type of fossil fuel
e.g. natural gas, LPG, coal, wood can pose a
risk of carbon monoxide if they are not
properly maintained.
• Carbon monoxide can enter properties via flues,
chimneys, openings, gaps and cracks in walls. 139
Note: People can be poisoned by carbon monoxide
that is produced and migrates from other areas
of the property, for example next-door, adjoining
rooms or properties.
Carbon monoxide detection
A carbon monoxide detector is a device that detects
the presence of carbon monoxide gas in order to
prevent carbon monoxide poisoning. They do not
prevent the formation of carbon monoxide. They
are designed to measure levels of carbon monoxide
over time and sound an alarm before dangerous
levels accumulate in an environment, giving people
warning to evacuate the area.
• Carbon monoxide detectors could be domestic
type with battery, or be mains powered.
They should be installed and maintained
in accordance with the manufacturer’s
instructions, tested regularly and records
of the test maintained.
 SEVEN: FUEL & ENERGY LIQUEFIED PETROLEUM GAS
Faulty appliances
A fossil fuel appliance that is not operating or
burning correctly may produce carbon monoxide.
Signs to look out for include, but are not limited to:
• A ‘floppy’ yellow or orange flame (a blue
flame gives an indication that the appliance
is burning correctly)
• Black or brown sooting or dark staining
around the appliance
• Pilot lights that frequently blow out
• Pilot lights that are orange/yellow instead
of blue
• Condensation in the room where the
appliance is installed
140
• A smell of gas when the gas appliance
is working.
If any of these signs are noticed, the appliance
should be turned off immediately, the room should
be ventilated and the appliance inspected by a
competent person prior to use.
Gas escapes
If it is suspected that gas is escaping from a fossil
fuel appliance or pipework, action should be taken
immediately:
• Open windows and doors to ventilate the room
• Call the emergency gas service
• Extinguish all sources of ignition and naked
flames. Do not use matches or lighters
• Do not switch lights or other electrical
appliances on and off
• Turn off the gas at the meter control.
HEALTH & SAFETY: TECHNICAL GUIDE
Liquefied petroleum gas (LPG)
Two forms of LPG, (propane and butane) are used
for heating, cooking and lighting. LPG is stored in
special vessels or cylinders in a liquid form.
Storage
• Propane cylinders should not be stored
inside a building.
• Cylinders should be stored in the upright
position with valves facing upwards.
• The valve should be closed and with the
protective plugs or caps in position.
• They should be stored on firm level ground,
in a well-ventilated location away from heat
or ignition sources and ignitable materials.
• Cylinders should not be kept in close proximity
to any corrosive, toxic or oxidant material.
• Cylinders should be kept in lockable storage
to prevent unauthorised access.
When in use
• All cylinders should be stored in an easily
accessible well-ventilated area which allows
easy access to connections and regulating
devices to allow replacement or to turn off
the gas in an emergency with the minimum of
disturbance to the installation and
ancillary equipment.
• Where the cylinder is positioned in a
compartment, low level ventilation to
prevent build-up of gas should be provided.
• Where LPG cylinders are stored in an external
locked compartment, provision to unlock the
LPG compartment must be provided.
SEVEN: FUEL & ENERGY GAS COOKING FACILITIES

LPG hoses and connections Gas cooking facilities

• For LPG installations, the flexible gas hose
connection from the gas cylinder or mains
supply to the appliance should be suitable for
• Where gas cooking facilities are provided, the
its application and within date. Please note
some countries display the expiry date whilst
other countries display the date of manufacture.
In the latter case, the years have to be added to
give an expiry date, which should be a maximum
of five years from the date of manufacture.
• The flexible gas hose connection from the
gas cylinder or gas supply to the gas cooking
appliance should be secured with suitable
fastenings at both ends.
appliance should be:
−− Fitted with burner caps and with clear on/off
control knobs
−− Sited in a level, stable and secure position
and away from combustible materials e.g.
curtains
−− Provided with instructions for use including
the importance of turning off the appliance
when not in use.

• Clear operating instructions for customers

• Flame supervision devices are designed to stop
gas entering the burner of a gas appliance, if
should be provided in English, for all gas the flame is extinguished. When appliances are
cooking appliances. replaced, new installations should contain flame 141
• The flexible gas hose and end connections supervision devices.
from the gas cylinder or gas supply to the
gas appliance, should be inspected regularly
and replaced if showing signs of:
– Physical damage such as cuts or abrasion,
cracking, stretching, flattening, kinking
and, where fitted, missing/worn sealing
washers, damaged cylinder connections etc.
– Environmental deterioration such as
stiffening, cracking, delamination of outer
covering, chemical degradation e.g. softening
of outer coating by contact with oil etc.
– Hose service failure such as blistering,
soft spots, rupture and, for preassembled
end fittings, corrosion or loosening of
swaged fittings attaching hose etc.

©2017 ABTA & FTO

 SEVEN: FUEL & ENERGY BIOMASS
Biomass
Biomass is biological material derived from living, or
recently living organisms. In the context of biomass
for energy this is often used to mean plant based
material. Biomass fuels include wood, grasses and
crops but also animal residues. Biomass fuels are
sometimes taken out of a waste process and used
as a fuel instead of being taken to landfill. Biomass,
if not burned, will still emit its carbon content in to
the atmosphere by biological decomposition. Of all
possible renewable heating solutions, Biomass has
the potential to deliver some of the most significant
and cost effective carbon savings, particularly for
commercial and industrial applications.
• When using Biomass fuel, expert advice should
be sought on the installation, maintenance
142 and management of the fuel and associated
appliances.
HEALTH & SAFETY: TECHNICAL GUIDE
Bio-ethanol fireplaces
A Bio-ethanol fireplace is fuelled by bio-ethanol
liquid fuel which is a sustainable energy created
from processing plant extracts, they provide a
decorative form of heating. No chimney is required
so they are classed as 100% energy efficient and
there is no loss of heat output.
• These appliances should not be located in a
bedroom or room containing a bath or shower.
• Extreme care must be taken when re-filling the
fireplace to avoid spillage of the fuel. Fuelling
should be undertaken when the appliance is
turned off.
• Expert advice should be sought on the
installation, maintenance and management of
bio-ethanol fuel and associated appliances.
Solid fuel room heaters, stoves
& cassette stoves
• New forms of heating continue to be introduced
and room heaters, stoves and cassette stoves
are available in a wide range of styles, and
thermal outputs.
• Some room heaters/stoves are of a freestanding
design for installation either in a fireplace recess
or for installation in the room itself, others are
designed to be inset into an opening that is
connected to a chimney.
• Double sided designs are also available; these
models use one central chimney and have doors
on both the back and front of the appliance
so that the appliance can be seen and used in
adjacent rooms.
• The body of the room heater/stove may be
manufactured from cast iron or heavy gauge
steel or a combination of both. Some models
provide the option of either a top or rear flue
outlet connection.
• Where these types of appliances are used, expert
advice should be sought on the installation,
maintenance and management of the fuel and
associated appliances.
SEVEN: FUEL & ENERGY OPEN FIRE AND HEARTHS
Open fires and hearths
• Hearths should be constructed of suitably
robust materials and to appropriate dimensions,
(a forward heath projection of 30cm or more
is suggested) so that in normal use, they help
prevent combustion appliances setting fire to
the building fabric and furnishings and they limit
the risk of people being accidentally burnt.
• The hearth should be able to accommodate
the weight of the appliance and its chimney,
if the chimney is not independently supported.
• Open fires should have guards in place.
• Open fires that burn coal, wood or other
carbonaceous material should be permanently
protected by a close mesh fire guard and
should not be removed by customers.
• Chimneys should be kept clear of obstructions
and cleaned regularly.
• The chimney outlet should terminate at least
1m above adjacent structures. The outlet from
a chimney/flue should be above the roof of the
building in a position where the products of
combustion can disperse freely and will not present
a fire hazard, whatever the wind conditions. If
unsure, specialist advice should be sought.
• Adequate ventilation must be provided into
the room containing the fireplace, direct from
outside air. A room containing an open-flue
appliance may need a permanently open air
vent e.g. air brick, direct from outside air.
Specialist advice should be sought with regard
to the size of the air vent.
• Only sufficient fuel for one day’s use should
be kept inside, and located in a place where
there is no risk of ignition by flames, sparks
or heat from the fire. All other fuel should
be stored outside.
Note: It is accepted that marketing material
depict logs or coal adjacent to a wood burning
appliance. Appliance manufacturer’s instructions
require a minimum clearance from the appliance
to combustible materials. Expert advice should be
sought on minimum clearances.
©2017 ABTA & FTO
Electrical safety
• All electrical circuits, plugs and appliances
throughout the property should be maintained
in a serviceable condition. The service
information together with details of any
corrective action taken to rectify faults should
be recorded. The records should be retained
for three years and be made available upon
request.
• In order to provide electrical protection and
allow the electrical supply to be isolated when
necessary, each bedroom/apartment should be
provided with an individual electrical fuse box
and main cut-off unit, suitably protected with
a Residual Current Device (RCD).
• Portable electrical appliances such as kettles, 143
irons, toasters etc. should be checked by a
competent person annually and in accordance
with the manufacturer’s instructions, to ensure
they are operating correctly and there are no
frayed wires or faults.
• The electrical installation should be checked
by a competent person, who should provide
a certificate of worthiness or other
certification/documentation to show that
the installation is satisfactory.
• Games machines and drink dispensers should
be sited in suitable locations away from ‘wet’
areas or basement corridors.
• Staff should report any electrical defects
that they find. If there are any concerns as
to the condition of any electrical appliances,
vending machines, games machines, sockets,
plugs and switches, they should be taken out
of use immediately and should not be brought
back into use until any defects have been
rectified by a competent person.
• It is important that the integrity of the
electrical system is maintained.
 SEVEN: FUEL & ENERGY HEATING & AIR CONDITIONING

Heating and air conditioning Kitchen

There are various types of heating and air
conditioning systems, all of which should be
installed, maintained and serviced in accordance
with the manufacturer’s instructions. These
may include:
• Low pressure water system: These systems
comprise of a central boiler linked by pipework
to radiators throughout the building
• Individual heaters: Completely independent
rather than connected to a central system:
– They should be fixed to the wall to ensure
that they cannot be knocked over and
cause a fire
– Warning notices should be provided
144
on or near to the appliance warning
people not to place towels or clothing
on the heaters.
The use of LPG cylinders is common in many
property kitchens where connection to a mains
gas supply is difficult or not available. LPG cylinders
can add significantly to the intensity of any fire.
For this reason, cylinders should not be stored in
the kitchen, but should be kept in a well-ventilated
and secure storage area or cage, away from the
building and away from sources of ignition and
the gas piped to the kitchen.
Gas shut off points should be provided and clearly
identified so as to quickly turn off the flow of gas
in the event of ignition or a leak. In order to ensure
that they can be used at all times, the gas shut off
points should be sited away from any heat source.

• Individual air conditioning units: That are

completely independent rather than connected
to a central system

• Fan coil type systems: Where hot or cold

water is piped around the building, and a
fanned unit in each room blows air across
the pipes and into the room

• Ducted systems: Where hot or cold air is

passed around the building through ducts.
Note: A ducted system could pick up smoke or
flames from a fire in one area of the building and
carry them through the ducts, spreading the fire to
other areas of the building.
Where possible, the systems should be connected to
the fire alarm and automatic fire detection system,
so that the system automatically switches off as
soon as the fire alarm or detection is actuated.
Dampers should be provided within the ducts that
close when these systems are actuated. Dampers
are small doors within the ducts that are normally
open but seal the ducts completely when closed.
Specialist advice should be sought.

HEALTH & SAFETY: TECHNICAL GUIDE

SEVEN: FUEL & ENERGY LAUNDRY APPLIANCES
Laundry appliances
Where non-domestic fossil fuel laundry appliances
such as tumble driers are provided, the following
guidance should be used.
• Appliances should be used in accordance
with the manufacturers’ instructions, be fully
operational and in a serviceable condition.
• Appliances should be suitably equipped
and suitable for the gas supplied.
• Appliances should have a clearly readable
data plate which displays the following
information:
– Manufacturer’s details
– Type of gas to be used
– Gas inlet pressure
– Gas regulator pressure
– There should be an adequate
ventilation and exhaust system
to and from the laundry area.
©2017 ABTA & FTO
• An unrestricted, open-ended termination
that prevents the ingress of weather whilst
protecting the airflow from prevailing winds
should be provided. The termination should:
– Allow the exhaust and all its components
to clear to the outside atmosphere
– Not allow a build-up of lint to occur
– Prevent ingress of the weather
– Not impair the operation of the
laundry appliance(s).
• The termination should be a sufficient distance
away from any openable doors, windows or
air conditioning units so that the products
of combustion do not re-enter the building.
The termination point should be in accordance
with the manufacturer’s instructions for the
appliance concerned. 145
 146
Name of property

Type of Make and Date Date of Name of Ventilation Chimney /flue Appliance Comments Signature
appliance model of appliance service service satisfactory termination safe to use
appliance installed engineer Yes/No satisfactory
SEVEN: FUEL & ENERGY

HEALTH & SAFETY: TECHNICAL GUIDE

TEMPLATES

Fuel appliance register & service record

SEVEN: FUEL & ENERGY NOTES

Notes

147

©2017 ABTA & FTO

SECTION EIGHT

Water Safety Management

Introduction

The Water Safety Management section of this technical guide has

been provided to assist tourism accommodation providers and other
associated suppliers identify the safety measures and procedures that
should be in place at the property when managing water through the
cycle of receipt, storage, distribution and waste water management.

It is anticipated that the measures contained within this technical guide

will be achievable and will provide a basis on which to develop a more
comprehensive water quality management programme.

Accommodation providers who cannot demonstrate that they are able

to provide the water management components featured, should seek 149
advice from a competent water consultant.

Any person using this technical guide should seek advice from a
competent water consultant on any area which is not fully understood.

©2017 ABTA & FTO

 EIGHT: WATER SAFETY MANAGEMENT DRINKING WATER
Management responsibility
Whilst the day-to-day management of water
quality may be delegated to another member of
staff, the accommodation owner and manager
of the property have overall responsibility for the
safe provision of water and should monitor the
water management procedures to ensure they
are operating correctly.
They should ensure that staff employed to manage
and maintain the water supply and waste water
arrangements receive the appropriate training to
undertake their role, and that there are documented
procedures in place that should be followed for
the management of water quality.
150
Potable water (drinking water)
Water used for consumption and used in any
food area should be potable e.g. safe to drink
with no contamination.
Contaminated water can be the vehicle for
transmission of significant diseases. In general
terms, the greatest risks are microbial risks.
They can be associated with:
• The ingestion of water that is contaminated
with faeces from humans or animals
• The inhalation of small water droplets that
are contaminated with Legionella from
aerosols from showers, cooling towers, spray,
irrigation etc.
HEALTH & SAFETY: TECHNICAL GUIDE
Water contamination can arise as a result of:
• Direct contamination e.g. animal bodies,
bird and small animal droppings into storage
tanks, and animals drinking out of storage tanks
• Indirect contamination through cross-
connections between potable water systems
and contaminated water or chemical storage
• The growth of indigenous microbes
e.g. Legionella
In addition, chemical contamination of water can
lead to illnesses, although chemical incidents are
much less commonly reported than microbial ones.
Whilst some uses of potable water do not imply
direct consumption, they can involve human contact
and potential ingestion. Therefore potable water
makes reference to water which will be used for
many purposes in a hotel environment, including:
• Drinking
• Food preparation, including food washing,
reconstitution of dehydrated foods, such as
soups, and preparation of hot and cold beverages
• Ice cubes
• Personal hygiene, hand and face washing,
bathing, showering and brushing of teeth
• Sanitation, including dishwashing, cleaning
of utensils and work areas and laundry.
Hazards from water and ice include:
• Growth of pathogenic bacteria, slime,
moulds, algae etc.
• Bacterial contamination of food
• Chemical contamination.
Potable Water Safety Plan
A good approach to help reduce the contamination
risk and protect the health of customers and staff, is
to implement a Water Safety Plan as recommended
by the World Health Organisation (WHO). The plan
is similar to a food safety management programme
and should incorporate HACCP and the critical
control points (see chapter 2 on Food Hygiene and
Safety). The Water Safety Plan should be specific
to the property.
EIGHT: WATER SAFETY MANAGEMENT SOURCE/WATER SUPPLY
The Water Safety Plan (WSP) should include
the following elements.
Water Safety Plan team Identify and name
persons responsible for the WSP development
and implementation. Name a WSP Team leader.
Describe water systems Describe the potable
and non potable water systems within the
premises (indoors and outdoors) and produce
simple water schematics (e.g. flow charts)
Analysis of hazards in each water system
Evaluate where hazards and hazardous conditions
may occur (see examples in Table in page 155)
and assess the risk presented by each of them
(e.g. conduct risk assessments)
Control measures Consider if controls or
barriers are in place for each significant risk.
Determine the points where control measures
(e.g. chlorination) must be applied and
maintained in order to stay within established
control limits
Monitoring Define procedures for monitoring
whether control measures are operating within
established limits and for taking corrective
actions if pertinent (e.g. chlorine and pH testing)
Verification and validation Establish
procedures to confirm that the WSP is being
implemented as designed (verification e.g.
auditing) and that the WSP effectively controls
the hazards (validation e.g. microbiological
testing)
Communication and documentation
Establish documentation and communication
procedures and keep records of the key activities
of the Plan
It may be appropriate to seek advice from a
water specialist to help with the development
and implementation of a Water Safety Plan for the
property.
©2017 ABTA & FTO
Source/water supply
Potable water may come from a variety of
sources including public or private water systems,
in-house private wells, or bottled water. The quality
of potable water from suppliers should conform
to the guideline values set by the World Health
Organisation (Guidelines for drinking-water quality
fourth edition World Health Organisation (WHO)
Geneva 2011).
The supplier of the water to the property
should have in place a Water Safety Plan which
demonstrates that:
• All water provided meets the guideline
values set by the WHO
• The water is tested regularly.
In-house private water supplies
In-house private supplies such as wells, may 151
require sophisticated water treatment in order
to achieve the same standard set by the World
Health Organisation. Appropriate specialist advice
should be sought and the appropriate water quality
management system be put in place prior to using
private supplies. Thereafter, the water quality
should be managed as part of the water safety
management programme.
Non-potable water
Where non-potable water (not of drinking water
quality) is used in the property, for example for
fire systems and control, steam production or
refrigeration, it should circulate in a separate
system. It must not connect with, or be able to
get into, the water systems for potable (drinking
quality) water.
 EIGHT: WATER SAFETY MANAGEMENT WHO GUIDELINE VALUES FOR VARIFICATION OF MICROBIAL QUALITY

WHO guideline values for verification of microbial quality (a)

Organisms Guideline value

All water intended for drinking

E.coli or thermotolerant coliform bacteria (b, c). Should not be detectable in any 100ml sample.

Treated water entering the distribution system

E.coli or thermotolerant coliform bacteria (b). Should not be detectable in any 100ml sample.

Treated water in the distribution system

152
E.coli or thermotolerant coliform bacteria (b). Should not be detectable in any 100ml sample.

a. Immediate investigative action must be taken if E.coli are detected.

b. Although E.coli is the more precise indicator of faecal pollution, the count of thermotolerant coliform
bacteria is an acceptable alternative. If necessary, proper confirmatory tests must be carried out.
Total coliform bacteria are not acceptable indicators of the sanitary quality of water supplies, particularly
in tropical areas, where many bacteria of no sanitary significance occur in almost all untreated supplies.
c. It is recognised that in the great majority of rural water supplies, especially in developing countries,
faecal contamination is widespread. Especially under these conditions, medium-term targets for the
progressive improvement of water supplies should be set.

As published in table 7.7 guideline values for verification of microbial quality

– Guidelines for drinking-water quality fourth edition 4 World Health Organisation (WHO) Geneva 2011.

HEALTH & SAFETY: TECHNICAL GUIDE

EIGHT: WATER SAFETY MANAGEMENT STORAGE & DISTRIBUTION

Storage and distribution • All equipment should have a documented

• In order to minimise the risk of contamination,
the cold water storage tanks should be:
– Constructed using materials that are
suitable for use with potable water
– Provided with a permanent and
impervious roof
–
Provided with entry points and hatches
that are securely covered to avoid any
ingress of contamination e.g. bird and small
animal droppings, surface water ingress in
the event of heavy rains
– Located away from and above any sewage
system, avoiding any potential cross
contamination with waste water
– Independent of other non-potable water
systems, such as fire sprinkler systems. If this
is not possible, adequate non-return valves
must be fitted in any connection devised
for non-drinking purposes
– Easy to empty and clean if containing a
deposit/sediments or otherwise dirty.
maintenance programme and records.
• Hot water should be stored at 60°C (140°F)
and kept hot and circulating at all times:
50°C-60°C (too hot to put hands into for
more than a few seconds) throughout the
entire hot water system. Care is needed to
avoid much higher temperatures because
of the risk of scalding.
• Cold water should be maintained at
temperatures below 25°C (ideally below 20°C)
throughout the system to all outlets (this may
not be possible when the ambient temperature
is high, but every effort should be made to
ensure that cold water entering a premises
and in storage remains as cold as possible).
• All non-potable water taps, should be labelled
with words such as “Unfit For Drinking”.
See also the chapter 15 on Legionnaires’ disease for 153
more information on water temperatures.

• Insect screens should be fitted to any pipework

open to the atmosphere e.g. the overflow
pipe and vent.
Additional automatic water treatment might
be advisable to install at the point of entry or
storage tanks. Chemical disinfection through
chlorine addition is a common and advisable
practice. For effective disinfection, chlorine residual
concentration between 0.2-1.0mg/l should be
maintained throughout the distribution system.
Additional forms of treatment may include ultra
violet radiation or fine filtration, e.g. reverse
osmosis. These systems need to be correctly
installed and maintained and expert advice
should be sought.

©2017 ABTA & FTO

 EIGHT: WATER SAFETY MANAGEMENT MAINTENANCE
Maintenance
There should be a planned and documented
maintenance programme. This should involve
regular maintenance, cleaning and disinfection
of the following:
• Cold water storage tanks: At least once a year
empty the tank to clean if containing a deposit
or otherwise dirty, and disinfect with 50mg/l
chlorine; regularly inspect that all coverings
are intact and firmly in place
• Hot water storage tanks: Clean and disinfect
once a year
• Treatment equipment: Inspection and
maintenance as per manufacturer’s instructions
(filters, UV radiation, reverse osmosis etc.)
• Pipes: Water distribution system: Disinfect
the hot and cold water system with high level
154 (50mg/l) chlorine for two to four hours after
work on water heaters and before the beginning
of every season
• Shower heads and taps: Keep shower heads
and tap filters clean, free from scale and
disinfected regularly
• Run all showers and taps (both hot and cold)
in customer rooms for several minutes and
flush toilets at least once a week if they are
unoccupied and always prior to occupation.
All maintenance tasks, including cleaning and
disinfection, should be monitored and recorded.
Maintenance team
• Have one named person responsible for
water management.
• The responsible person should be trained in
water quality management, the water safety
management plan and the requirements of
their role in the correct maintenance of the
water system.
• The maintenance team should be provided
with training on their role in the correct
maintenance of the water system.
HEALTH & SAFETY: TECHNICAL GUIDE
• Details of the training provided should
be documented.
• There should be a documented maintenance
programme, with clear roles and responsibilities,
monitoring plans and records.
Monitoring and testing
• The supplier of the water to the property should
test the water regularly to ensure that all water
used for consumption and in food areas meets
the guideline values set by the WHO.
• Any private supplies of the property should be
tested to the same standard.
• Testing of water and ice should be undertaken by a
competent person/laboratory and records kept.
• Any suspected contamination of water,
discoloration or odour should be reported
immediately and action taken.
• Corrective action should be taken immediately
if the tests show that the water does not meet
the guidelines. Details of the water results and
corrective action taken should be recorded.
• Regular in-house tests of the water and ice
should be conducted and the results together
with any corrective action taken should be
recorded and the results made available for
inspection.
• Any deficiencies discovered with water quality
should be actioned immediately and alternative
emergency arrangements should be devised
and practised to ensure a continuous safe water
supply within the property.
• Daily checks of temperature and chlorine levels
should be conducted and recorded from several
points to represent the property. All water
outlets throughout the accommodation site
should be tested within the period of one year.
EIGHT: WATER SAFETY MANAGEMENT HAZARDS

Example hazards and hazardous events

Hazards Potential causes

Faecal contaminants
Admission of pathogens (bacteria, viruses and protozoa) associated
with faecal contamination into the water system:
• From water suppliers
• Wells
• Uncovered water storage tanks
Microbial • Cross connections with sewage systems
• Cross connection with recycled water systems
• Poorly managed water systems.

Growth of environmental organisms

Water systems in buildings/properties can favour the growth of environmental
microorganisms which can be potentially pathogenic: e.g. Legionella

Contamination can be introduced from: 155

• Water suppliers
• In-house water treatment (filtration, disinfection, softeners,
Chemical coagulants, membrane-cleaning agents)
• Materials in contact with water (storage tanks, distribution systems, etc.)
• Accidental introduction of chemicals from storage, antiscalant,
oils and other chemicals.

Contaminated or intermittent water supply

• Supplier water supply interruption
• Limited water resources
• Delivery failures
• Maintenance.

Admissions of contamination
Hazardous events From external suppliers and/or from internal disruptions
of the water distribution:
• Backflow
• Leakage of chemicals or fluids
• Cross connections with chemical storage
• Damaged equipment or pipes
• Poor maintenance procedures.
From surface water ingress into the system, e.g. heavy rainfall.

©2017 ABTA & FTO

 EIGHT: WATER SAFETY MANAGEMENT WASTE WATER MANAGEMENT
Waste water management
The utilisation of waste water for irrigation purposes
(gardens in the property) is common practice in
some resorts, particularly in areas where water is
a limited resource. However, water for recycling
should be collected and treated correctly in order
to produce a fluid waste that is environmentally
safe prior to use.
In some cases, water treatment takes place on
site at the property, in specific water treatment
plants. Alternatively it can be taken by an external
company, transported, treated and returned to the
property for irrigation. In either case, the treatment
process should remove organic matter, solids,
nutrients, disease causing organisms and other
pollutants from waste water.
Once treated, the waste water can be used for
the irrigation of parks, gardens, golf courses etc.
156 contributing to important water savings. If it is
sufficiently clean, it potentially could be used for
groundwater recharge or agricultural purposes.
Irrigation should preferably be at ground level
and not involve the use of sprinklers. If sprinklers
are used they should be operated at night, not
during the day when customers may be sprayed
accidentally.
Note: Waste water includes sewage, black water
and any other recycled waters.
HEALTH & SAFETY: TECHNICAL GUIDE
Incorrect waste water management
Incorrect waste water treatment and disinfection
will increase the risk of infections in properties
where waste water is used for irrigation purposes.
There may be a health and safety risk to customers
and staff if they are exposed to poorly managed
irrigated water. This could happen through garden
irrigation spray or eating foods grown from
crops that have been watered using untreated
irrigated water.
Microbiological hazards include:
Viral, protozoal and bacterial diseases, amongst
others: Hepatitis A and E, Rotavirus, Norovirus,
Amoebiasis, Cryptosporidiosis, Giardiasis,
Campylobacteriosis, Cyclospora, Cholera, Pathogenic
E.Coli infections, Salmonellosis and Shigellosis.
It is therefore essential that specialist advice is
taken from a competent waste water specialist
before waste water is used for irrigation proposes
at a property.
Waste water treatment
It is very important that in-house sewage stations
have been correctly designed and the capacity
is a suitable size for the property and sewage
production. The treatment plant should operate
continuously and be regularly maintained in
accordance with the manufacturer’s instructions.
• All sewage stations and treatment plants
should be installed by trained personnel.
• Operating personnel should have undergone
formal training for the plant being used.
EIGHT: WATER SAFETY MANAGEMENT WASTE WATER TREATMENT
• Documentary evidence should be available
for sewage stations and treatment operations
including:
– Who installed the facilities and confirmation
that they are functioning correctly according
to the design specifications
– Who is responsible for managing the water
treatment process and maintaining the
facilities at the premises and the training
they have undertaken
– The operational procedures to be followed.
• Chlorination is by far the most common
method of waste water disinfection in its
final treatment steps.
– Sufficient chlorine should be added at the
final storage tank to satisfy the chlorine
demand and leave a residual chlorine
concentration of 0.5mg/l at end points
of irrigation.
– Chlorine monitoring should be carried out
daily at several end points and recorded.
• Treated waste water should be tested for
microbiological load and the records retained.
• Maintenance staff should follow strict personal
hygiene practices. They should not access
kitchen or water storage areas without
previously changing their clothes and shoes
and thoroughly cleaning their hands to avoid
any form of cross contamination.
• Warning signs such as “Recycled Water, Do
Not Touch” should be prominently displayed.
• Irrigation should be avoided during the daytime,
especially if customers and staff are present in
irrigated areas (walkways, parks, playing areas etc.).
• Sprinklers should not pump water outside of the
garden areas nor in the vicinity of recreational
water features (e.g. swimming pools).
©2017 ABTA & FTO
• Where possible, flood irrigation or ground
seepage techniques should be used.
• If the number of illness reports rise, stop
using recycled water and use fresh water if
possible until the outbreak has ceased.
• Where waste water is treated by an external
company and returned to the property,
documentary evidence should be available for
the waste water management process including:
– Who is the appointed external company
managing the waste water process
– What is the agreed contract of engagement
−− The verification process in place to check
that the water treatment procedures are
being conducted by the external company in
accordance with the terms of the contract.
Note: Some parasites are resistant to chlorine
treatment (such as Cryptosporidium, Giardia,
Cyclospora); therefore efficient final filtration 157
will be needed to remove oocysts.
Reference documents
Council Directive 98/83/EC of 3 November 1998 on
the quality of water intended for human consumption.
Guidelines for drinking-water quality – 4th ed.
World Health Organisation 2011.
Water safety in buildings, World Health Organisation 2011
Edited by D. Cunliffe et al
World Health Organisation (WHO) WSPortal: Health
through water, water safety plans http://www.who.int/
wsportal/wsp/en/
 158
Internal water test results

Date Location of water sample taken Result Corrective action taken, if appropriate Signed
(ppm residual chlorine)
Water quality
EIGHT: WATER SAFETY MANAGEMENT

HEALTH & SAFETY: TECHNICAL GUIDE

TEMPLATE

Laboratory

Date Location of Coliforms E.coli TVC Free chlorine

water sample
taken
Test? Result Test? Result Test? Result Test? Result
EIGHT: WATER SAFETY MANAGEMENT NOTES

Notes

159

©2017 ABTA & FTO

SECTION NINE

Children’s Facilities
Introduction

The Children’s Facilities section of this technical guide has been

provided to assist tourism accommodation providers and other
associated suppliers identify the safety related components that
should be provided in tourism accommodation when providing
facilities and services for children.

The safety of children in the care of property staff in a property

managed facility, such as a children’s club, or whilst they participate
in sporting, recreational or entertainment activities that are provided
by staff employed by the accommodation provider, is essential.

Tourism accommodation providers who cannot demonstrate reasonable

safety management for children and the associated facilities, should
seek advice from a specialist and wherever possible, upgrade their 161
facilities and safety management processes to a reasonable level.

Any person using this guide should seek advice from an expert in
child safety and welfare on any area which is not fully understood.

©2017 ABTA & FTO

 NINE: CHILDREN’S FACILITIES SAFEGUARDING CHILDREN
Management responsibility
Accommodation owners and managers of the
property have the overall responsibility for the safe
operation of the children’s facilities and activities
and should monitor the safety features and services
offered to ensure they are operating correctly.
They should ensure that staff who are employed to
manage children’s facilities and activities receive the
appropriate training to undertake their role,
and that there are documented procedures in place
that should be followed for the management of
the children’s clubs and activities.
Accommodation owners and managers should
conduct regular inspections of the children’s
facilities including playgrounds, animation
activities, children’s clubs and other associated
facilities, to ensure that they are operating
correctly. Furthermore, there should be an ongoing
maintenance programme for all facilities and
equipment.
162
HEALTH & SAFETY: TECHNICAL GUIDE
Safeguarding children
Protection and promotion of the rights of the child
are an objective of the United Nations. All policies
and actions with an impact on children should be
designed, practised and monitored in line with the
best interests of the child.
Accommodation owners and managers that operate
children’s clubs and other related children’s facilities
have a responsibility to ensure that every child,
regardless of their age, gender, religion or ethnicity,
can be kept safe and protected from harm.
The accommodation provider should not employ
children under the age of 14. Where children are
employed, special working conditions should be in
place to safeguard their safety and welfare whilst at
the premises, and to ensure that their employment
does not adversely affect their access to education.
The provision of a safeguarding policy and the following
procedures will help keep children safe from adults
and other children who might pose a risk.
Your safeguarding policy should:
• Set out your commitment to keeping children
safe and how, in broad terms, you will meet this
commitment
• Be clear about who the policy applies to. It
should cover all children under 18 and include
adults that work directly with children. It should
also include those who have occasional contact
with children such as waiters or cleaners
• Be specific to your organisation
• Be dated, signed and subject to regular review
• Be supported by staff trained in child protection
• Be accessible and easy to understand by all
adults and children.
An example of a safeguarding policy is included
at the end of this chapter (amended from a draft
reproduced with permission of the UK National
Society for the Prevention of Cruelty to
Children - NSPCC).
NINE: CHILDREN’S FACILITIES ANIMATION ACTIVITIES
Animation activities
There should be a written procedure for the
operation of the animation activities, including
administration, ratios and age groups, dealing
with children with special needs and arranging
and structuring activities.
• The activities should be supervised at all times
by staff with appropriate qualifications or
skills for the activities being offered.
• All animation and activity equipment should
be regularly maintained, cleaned, serviced and
in good condition.
• All activities should be operated in accordance
with safety guidelines of the individual activity.
• All equipment should be adequately spaced
to allow free movement and safe operation.
• Where activities are offered without
parental supervision, then the children’s club
administration and management procedures
should be followed.
• Clear instructions and safety information
should be given to all participants prior to
the commencement of the activity.
• Participants failing to adhere to the instructions
and safety information given should be asked
to refrain from participating in any activity
and the details of such incidences recorded.
©2017 ABTA & FTO
Children’s clubs
Administration and registration
There should be a written procedure for the
operation of the children’s club, including
administration, ratios and age groups, dealing
with children with special needs, arranging and
structuring activities, procedures for moving
children outdoors, dealing with illness, security,
safety and emergency procedures. A copy of the
procedures should be available for inspection.
• A detailed registration form for each child
should be completed prior to the first day
of attendance, which should include the
following information:
– Dates of travel
– Accommodation details and
booking reference number
– Parents’ or guardians’ names
and contact details
– Consent for activities the children
will be participating in
– First aid, medical and dietary requirements 163
– Comforters and other soothers,
sleep patterns etc.
−− Confirmation that the child is free from
illness that may be contagious or easily
spread, for example vomiting, diarrhoea,
chicken pox, hand, foot and mouth etc.
 NINE: CHILDREN’S FACILITIES ADMINISTRATION AND REGISTRATION

• There should be a documented parental • There should be written procedures or restrictions

to control the taking of photographs of the children
guidance notice that is issued to parents at
and if photographs are to be taken, permission
the time of registration, which specifies the
should be sought from the parents in advance.
procedures, rules and regulations of the club.

• Parents and children should be made aware

of the emergency procedures in case of fire,
illness etc.

• When the children attend the club sessions,

parents should provide details of where they will
be and how to contact them (mobile number).

• Each child should be accompanied to and

from the club by a parent/guardian or
nominated responsible adult. Children
should not be permitted to leave the club
until the parent or nominated adult comes
to collect them.

• Children should be signed in and out of the club

by a parent/guardian or other nominated adult
(advised in writing in advance by the parent).
Children who arrive at the club unaccompanied Records
should not be accepted to the club. Arrangements
164 should be made to locate the parents and return
the child to their care.
• A general log book should be kept of each
children’s club session. This should show how
many children and staff were present, the
• Parents should provide their child with weather activities of the day and the weather conditions.
appropriate clothing for example sun hat, loose
t-shirt in warm climates, or woolly hats, scarves, In addition, individual logs for the children are
coat, appropriate eyewear in cold climates. preferable, especially in nurseries where details
of feeds, nappy changes and sleeping periods
• Parents should provide their child with should be recorded.
appropriate protection against the sun, for
example sun block and insect repellent if • Any accidents or incidents that may have occurred
during the club session should be documented on
appropriate for the climate.
the accident/incident form or in the accident log
• If children are transported in vehicles, written and signed by the parent. An example template is
available at the end of the chapter.
permission should be sought from the parents in
advance of the activity
−− Suitable seats and seatbelts should be
provided and used, car seats should be
age appropriate, maintained, clean and in
full working order.

• If children are transported in vehicles, written

permission should be sought from the parents
in advance of the activity.

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NINE: CHILDREN’S FACILITIES EMERGENCY PROCEDURES
Emergency procedures
There should be a documented emergency
procedure, including specific action to take if a
child is missing.
• In case of an emergency, there should be
a method of communication provided for the
children’s club e.g. direct-dial telephone, mobile
phone with good batteries and signal or a
telephone link to reception.
• Where appropriate, children should be informed
of relevant safety and emergency procedures
on their first day at the club.
• Regular emergency drills should be carried out.
Incident reporting
• All accidents and incidents should be reported in
an Incident Log Book. The details should include:
– Child’s full name
– Booking reference number
and accommodation details
– Date of accident/incident
– Circumstances, injuries sustained
and treatment administered
– Action taken
– Names and statements of witnesses
together with their contact details.
Prevention of spread of infection
Staff operating the children’s club should be trained
in the prevention of spread of infection procedures
and cleaning and sanitising procedures.
• Staff should be medically screened at the
start of the season and be aware of the
need to report any sickness and observe
the exclusion period.
• Systems should be in place to ensure that
parents confirm that their child is free
from sickness when attending each day.
©2017 ABTA & FTO
Medical matters
Medicine should not be given to children by staff.
The parents should be made aware that this will not
be permitted. If children require medication, their
parents should be requested to return to the club
at the relevant time to administer the medication.
The only exception to this is described below and
requires written authority from the parents.
• Details of any special medical needs should
be recorded on their registration form
e.g. allergies, diabetes, asthma.
• If children have life-threatening ailments but
are otherwise healthy (allergies and asthma
being the most common examples) and the
staff are trained and insured to take control
of such children, then written authority should
be provided by the parents along with written
instructions on when and how to administer
the medication.
• Children and staff with diarrhoea and
vomiting should be excluded from the
club or nursery for 48 hours after 165
symptoms cease.
• Food prepared for children should be
appropriate for their ages, e.g. nutritious,
low salt, puréed as appropriate. Food prepared
should take into consideration any allergies
or religious beliefs as notified in the registration
forms and food hygiene procedures should
be followed.
 NINE: CHILDREN’S FACILITIES STAFFING REQUIREMENTS

Children’s club Ratios

staffing requirements Ratios shown are maximum numbers of children
recommended per qualified staff member.
The children’s club should be supervised at all
times by staff with appropriate qualifications
or skills in childcare. On-site Off-site

• There should be at least one member of staff

who is qualified in childcare on duty at all times, Nursery/crèche 1:3 N/A
however a minimum of two staff to operate
the children’s club is recommended. Details of Three to six years 1:8 1:5
the staff that are on duty at each club session
should be recorded and the records made
available for inspection. Seven to eleven years 1 : 10 1:5

• At each session there should be at least one Twelve to sixteen years 1 : 12 1:5
member of staff who is trained in first aid,
preferably with paediatric first aid experience.

• There should be a formal vetting procedure,
to screen staff for their suitability to work with
children which includes seeking references from
past employers.
166 Note: DBS disclosures (for UK staff) or ICPC checks
(for those have lived in the UK irrespective of
their nationality) can be requested. Details on the
International Child Protection Certificate are here:
https://www.acro.police.uk/icpc/.
Ratios may be affected by factors such as:
• Age and number of children involved
• Any special educational or medical needs
• Type of visit and nature of activities
• Location and travel arrangements
• Level of risk involved.
Consideration should be given to seeking
specialist advice on ratios applicable to your
children’s clubs facility.

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NINE: CHILDREN’S FACILITIES PREMISES & STRUCTURE
Premises and structure
The children’s club should be in a suitable location
away from risk rooms, swimming pools, beaches and
main roads and should be a self-contained unit in
a stand-alone building or in a self-contained area/
room(s) within the main building and should have
lockable windows and doors.
• All materials and equipment should be
stored safely and securely to ensure that
children cannot gain access to dangerous
items and substances.
• The club room and all fixtures, fittings and
furniture should be free from sharp protruding
edges and corners.
• Soft furnishings, such as cushions and
mats should be provided in the club room.
• The flooring should be cushioned and be
easily cleaned.
• Child size tables and chairs should be provided.
• A well-stocked first aid kit should be available
in club rooms and nurseries.
• All glass doors, e.g. sliding, patio and balcony
doors, should have identifying stickers at
eye-level: adult (approximately 1.5m) and
child (approximately 80cm).
• All glass should fit securely in the doors
and windows.
• All windows should be lockable and
inaccessible to children.
• Where railings or balconies are provided within
rooms, any vertical or horizontal gaps should
be less than 10cm. Balconies and railings
should be at least 1m high, with no step-up
or climbing allurements.
• There should be a minimum of 2m² of
floor space per child.
©2017 ABTA & FTO
• All floor surfaces should be non-slip, maintained in
a good, clean condition and free from trip hazards.
• Walls within the club room should be
well decorated, free from signs of damp
and kept clean.
• Natural lighting should be provided within
the club room.
• Appropriate equipment (ventilation fans,
air-conditioning, heating) should be provided
in the club room to ensure that the temperature
of the room is suitable for the climate.
• It is recommended that swimming pool
and beach water-based activities should not
be provided as part of the club’s activity
programme. However, if it is decided to include
activities of this nature, staff should obtain
prior permission from the parent or guardian,
and there should be sufficient staff to provide
adequate supervision. Staff should be
adequately qualified and trained to provide
the water-based activities.
167
Children’s toilets
• Children’s toilets should be provided within
the club room. If unavailable, then designated
children’s toilets should be located very close
to and be visible from the club room.
• If the toilets are not child-sized, seat adaptors/
insets and steps should be provided.
• There should be an adequate number of
toilets and basins for the number of children.
• Toilets used by the children should be kept
clean and well maintained.
• Hot and cold water, pump-soap and hand
drying facilities should be provided. Open roller
towel devices are not suitable for children.
 NINE: CHILDREN’S FACILITIES PREMISES & STRUCTURE

Children’s club room – fire safety Nursery/crèche

The fire safety provisions for the children’s club The safety measures outlined in this chapter
should be considered along with the fire safety apply to nursery/creches. In addition the following
measures of the whole property. practices should be followed.

• All emergency exit doors should be kept
unlocked whilst the club is in use.
• If the club room is in a basement, there should
be a minimum of two exits from the basement
(see chapter 2 Fire Safety page 17 figure 1).
• All exit routes should be kept clear and free
from obstruction.
• The nursery should be thoroughly cleaned daily.
• All toys and equipment in the nursery should
be kept clean. Plastic toys should be sanitised
once a week and soft toys should be laundered.
• All toys should be checked regularly and
maintained in good working order. Defective
toys and equipment should be removed.

• There should be sufficient fire extinguishers • Age-appropriate toys should be selected to prevent
available in the club room. They should small parts becoming a choking risk to children.
be securely wall mounted and out of a
child’s reach. • Ensure small objects and plastic bags (i.e. nappy
sacks) are kept out of reach of children.
• Fire safety instructions, which include the
• Soiled nappies should be stored and disposed
location of the fire assembly point, written in
English and other relevant languages, should of correctly using a dedicated bin.


be available within the children’s club room
and should be clearly visible at all times.
• Staff should be provided with gloves and aprons
for nappy changing and have hand sanitisers
168 and antibacterial wipes or sprays to sanitise
• Smoke detectors should be provided (preferably
hands and nappy changing surfaces after use.
permanently wired as opposed to battery


operated) in full working order and should
be tested regularly. The service and maintenance
• The area should be cleared of rubbish daily.

records should be retained and made available

for inspection.

• The fire safety provisions for the children’s

club should be incorporated into the fire
safety measures of the whole property.

Children’s club room – electrical

• There should be no exposed wiring or

defective or loose sockets.

• There should be regular electrical maintenance

tests to ensure that the electrics are in full
working order at all times. Records of these
tests should be retained.

• Safety plugs should protect all low-lying

sockets (below 1.5m) which are not in use
in the club room.

HEALTH & SAFETY: TECHNICAL GUIDE

NINE: CHILDREN’S FACILITIES CHILDREN’S FACILITIES

Cots Children’s external play areas

If cots are provided for babies and small children, • The play area should be located away
there should be a maintenance procedure in place from any road, traffic, electrical, water
to ensure that they are suitable for use. or other hazards.

• All cots should be clean, well-constructed
and maintained regularly.
• Cots without wheels are preferable. Where
wheels are present, wheel locking devices
should be provided.
• Any gaps between the cot rails should be
less than 10cm.
• There should be a distance of at least
50cm between the mattress and the top
of the side rail.
• The mattress should fit snugly into the
base of the cot.
• The mattress should be covered in a material
that is easy to clean. The mattress covers
should be washed thoroughly after use.
• The area should be free from animals.
• The area should be free from litter and rubbish.
• Wherever possible, a fence or wall should be
provided around the play area and a gate
provided that should be locked at night.
• All gates and ancillary items should be
checked regularly to ensure they are in
good condition.
• Any necessary repairs should be carried
out immediately.
• All play equipment should be regularly
maintained, serviceable and in good condition.
• All play equipment should be adequately
spaced to allow free movement.

• The mattress should be in good condition • The play area surface should be impact 169
and free from tears and splits. absorbent and suitable for children.

• All materials should be non-toxic.
Highchairs
Highchairs should be free standing and should be
provided with a three point harness that is in full
working order.
• They should be clearly labelled with the age
and weight restrictions and be made of tough
durable plastic.
• The play area should be free from poisonous
plants, berries, thorns and spikes.
• Remote and occasional play areas should
be risk assessed before use.
Note: European standards (BS EN 1176 & BS EN
1177) relating to the safe operation of children’s
playgrounds provide further information.

• Highchairs without wheels are preferable.

Where wheels are present, wheel locking
devices should be provided.

• All highchairs should be well constructed

and stable, without sharp edges and corners.

• All highchairs should be clean, sanitised

and well maintained.

©2017 ABTA & FTO

 NINE: CHILDREN’S FACILITIES TEMPLATES

Children’s club enrolment parental guidance notes

Prior to enrolling your child in to the property’s children’s club, there are a few things that need to be taken
into consideration, and we would ask you to take a few minutes to read the following information.

1. A parent/guardian should sign the child into the club for each session. Children who arrive
at the club unaccompanied will not be permitted entry into the children’s club.

2. Parents/guardians are requested to remain within the grounds of the property at all times
when their child is attending the club. When signing your child in, please give an indication
of where you can be located e.g. pool, room/apartment, restaurant etc.

3. When registering your child for the children’s club, as parents/guardians you are obliged to
advise if your child is suffering from illness, allergy, disabilities, behavioural disabilities or
is taking medication.

4. Property staff will not dispense medicine to children. You should be aware that they are not
permitted to do so under any circumstances, even if these medicines have been prescribed by
a doctor (e.g. for children requiring an insulin injection, parents/guardians are requested to
return to the club at the relevant time to administer the medication/injection to their child).

5. In order to maintain a safe ratio of children to the children’s club, it may be necessary to
restrict attendance to the club activities. In the event of this happening, a booking in system
will be placed in operation.

170 6. ‘Off-site’ activities may be arranged as part of the club’s programme. If you do not wish
your child to participate in these activities, please ensure that this is clearly indicated on
the registration form.

7. For those children who are able to participate in ‘off-site’ activities, as parents/guardians
you will be asked to sign a consent form when signing your child in for the event.

8. It is not our policy to feed and/or provide drinks for children. Please ensure that your child
brings any refreshments that they may require to the club.

9. Many of the activities will take place in the playground and therefore protection against the
sun should be provided. Please ensure that your child has a sun hat, t-shirt and sun protection
cream with them.

10. In case of emergency, please see the enclosed leaflet that explains the full procedure.

11. It is imperative that parents/guardians return to the club to collect and sign out their child
at the close of each session.

12. Water-based activities will not be provided as part of the club’s activity programme.

Children have a tendency to get over excited especially when they are on holiday. We do however expect
children to behave in an appropriate manner. If your child misbehaves, behaves inappropriately, or in a
manner that disrupts the rest of the group, they will be returned to their parents/guardians immediately.
Please note this may result in the child being excluded from the club for the duration of their holiday.

HEALTH & SAFETY: TECHNICAL GUIDE

NINE: CHILDREN’S FACILITIES TEMPLATES

Children’s club registration

Registration form
Parents/guardians are asked to remain on the complex at all times
Child’s name Parent/guardian Room/apt. no

D.O.B Age Dates of stay Booking ref

Please complete the following form giving as much information as possible

Is this the first time your child has atended a club of this nature? Yes/no

Is your child allergic to anything (e.g. plasters, fruit, paint)? Yes/no

If yes, please give full details

Are you happy for our representatives to administer minor First Aid to your Yes/no
child if necessary?
171
Are you happy for your child to participate in ‘off-site’ activities? Yes/no

Please note: water-based activities will not be included as part of the club programme
NB: Please read the following declarartion before signing this form.
I have read and accept the terms and conditions (parental guidance notes) of the club and have been
supplied with all relevant information by the property, including details of the emergency procedures that
will be followed. I agree to stay within the grounds of the complex whilst my child is attending a club
session.

Signed Date

Parent/guardian
Mobile
number
For staff use only
Date of registration Medical conditions/allergies noted: Yes/no

Signed Date
Children’s club staff member

©2017 ABTA & FTO

 172
Date Property name Children’s club
supervisor’s name

Activity time from/ a.m. / p.m. Number of children Number of staff in

to to in attendance attendance
a.m. / p.m.
NINE: CHILDREN’S FACILITIES

Children’s name Age Parent/guardian Time Parent/guardian Staff signature Parent/guardian Time Staff signature
signature in location signature out

HEALTH & SAFETY: TECHNICAL GUIDE

TEMPLATES

Children’s club attendance and collection sheet

 Property name Supervisor’s name Property manager’s
name

Children’s name Age Location of Time Date Details of the Action taken Report Parent/ Staff
incident incident/accident completed guardian signature

©2017 ABTA & FTO

notified
NINE: CHILDREN’S FACILITIES
TEMPLATES

Children’s club bumps and knocks

173
 NINE: CHILDREN’S FACILITIES TEMPLATES

Example of a safeguarding policy

An example as a starting point for writing a policy for your organisation

Date:
Our Safeguarding Policy
This policy applies to all staff, including senior managers, paid employees, volunteers and seasonal workers,
agency staff, students or anyone working on behalf of (insert name of business).
The purpose of this policy is:
• To protect children and young people who use the services/facilities of (insert name of business).
This includes the children of adults who use our facilities/services.
• To provide staff and volunteers with the overreaching principles that guide our approach to safeguarding.
(Insert name of business) believes that a child or young person should never experience abuse of any kind.
We have a responsibility to promote the welfare of all children and young people to keep them safe. We are
committed to practice in a way that protects them.
Legal Framework
There is a substantial body of law and guidance at both a national and international level that seeks to protect
children, and internationally, this includes:
• United Convention of the Rights of the Child 1991
• Relevant government guidance of safeguarding children
• EU and other Data Protection legislation.
174
We recognise that:
• The welfare of children is paramount
• All children, regardless of age, disability, gender, racial heritage, religious belief, sexual orientation
or identity, have a right to equal protection from all types of harm or abuse
• Some children are additionally vulnerable because of the impact of previous experiences, their level
of dependency, communication needs or other issues
• Working in partnership with children, young people, their parents, carers and other agencies is essential in
promoting young people’s welfare.
We will seek to keep children and young people safe by:
• Valuing them, listening to and respecting them
• Adopting child protection practices through procedures and a code of conduct for staff and volunteers
• Developing and implementing an effective safety policy and related procedures
• Providing effective management for staff and volunteers through supervision, support and training
• Recruiting staff and volunteers safely, ensuring all necessary and appropriate checks are made
• Sharing information about child protection and good practice with children, parents, staff and volunteers
• Sharing concerns with agencies who need to know, and involving parents and children appropriately.
We are committed to reviewing our policy and good practice annually.
This policy was last reviewed on (date)

Signed:

This should be signed by the most senior person in your organisation.

HEALTH & SAFETY: TECHNICAL GUIDE

NINE: CHILDREN’S FACILITIES NOTES

Notes

175

©2017 ABTA & FTO

SECTION TEN

Security
Introduction

The Security section of this technical guide has been provided

to assist tourism accommodation providers and other associated
suppliers identify the core security facilities and measures that
should be provided in tourism accommodation. The guidance should
be applied based upon the potential hazards and risks associated
with the destination.

Tourism accommodation providers who cannot demonstrate reasonable

property security management should seek advice from a security
specialist and wherever possible, upgrade their facilities and processes
to a reasonable level.

Any person using this guide should seek advice from a security specialist
or local police authority on any area which is not fully understood.

177

©2017 ABTA & FTO

 TEN: SECURITY MANAGEMENT RESPONSIBILITY
Management responsibility
Whilst the day-to-day management of property
security may be delegated to another member
of staff, the accommodation owner and manager
of the property have overall responsibility for the
safety and security of both staff and customers
and should monitor the security features of the
property to ensure they are operating correctly.
They should ensure that staff who are employed
to manage and maintain the security operation
receive the appropriate training to undertake
their role, and that there are documented
procedures in place that should be followed
for the management of security.
Property security assessment
A security assessment of the accommodation and
grounds can help identify any potential hazards
that could affect the accommodation, staff and
customers. Any hazards identified as a result of
the assessment should be evaluated and measures
implemented in order to reduce the risk. The
178
findings of the security assessment together with
details of the actions taken should documented.
See chapter 1 Health & Safety Risk Management
for more information.
HEALTH & SAFETY: TECHNICAL GUIDE
Staff
The response to a security incident may differ to
that of a fire or other such emergency. Staff and
sub-contractor companies should be trained in
premises security procedures and the actions they
should take should a security incident occur.
• Training should include for example, the
emergency procedures, general evacuation
procedures, actions to be taken in the event of
a bomb threat, first aid, conflict resolution and
incidents involving minors.
• Details of the training conducted should be
documented.
−− Training records should be kept on file for
all staff members.
−− A regular review of the training procedures
should be conducted to ensure that they
remain up to date.
• The criminal history of new staff should be checked
at recruitment stage for any previous offences.
• There should be a documented policy and code
of conduct for customer interaction.
• If staff are permitted on site when off duty, there
should be a policy in place to advise them of any
restrictions imposed e.g. customer room areas.
• Housekeeping and maintenance staff should
be trained to lock balcony/terrace doors before
leaving customer rooms.
Sub-contractors
There should be a security procedure for sub-
contractors working within the accommodation e.g.
car hire companies, excursion providers, hairdressers,
spa personnel, shop personnel etc.
Sub-contractors should be advised of the security
requirements of the accommodation. This could
include (but not limited to):
−− providing proof of identification
−− providing details of their permit to work, and
references from previous employers etc.
TEN: SECURITY SECURITY PROCEDURES
Security procedures
If there is a security emergency at the property
it is important that all staff know what their role
is and what action they should take to ensure
customer safety. This should include any third party
sub-contractors and businesses that fall under your
emergency procedures.
• There should be a documented emergency
procedure for the property which details
the actions that should be taken in the
event of a security related incident.
• The plan should also include details of any
specific systems that will be implemented at
the time of an incident, for example splitting
the property into zones to help with coordination
and communication, and should include:
−− Evacuation procedures regarding
security incidents
−− General evacuation procedure
−− Robbery
−− Bomb threat
−− Customers or staff requiring medical attention
−− Resolving conflict
−− Incidents involving minors
−− Room break in
−− Hold up
−− Firearms or weapon
−− Intruder.
©2017 ABTA & FTO
Emergency services
It is necessary that in the event of an emergency,
staff know how to raise the alarm and contact
the police if required.
• Property staff should have direct contact
with the police. This could be in the form of
a panic button, emergency alarm or direct
dial telephone, which should be located in
a central place such as reception area or the
security office to enable staff to raise the
alarm promptly in the event of an emergency.
• Staff should be trained on raising the alarm
during the emergency procedures training.
Communication
Staff should be briefed on who to contact in
the event of an incident and provided with the
applicable numbers.
The contact numbers should be kept up to date.
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 TEN: SECURITY PROPERTY GROUNDS

Property grounds Lighting

Whilst it is important that vulnerable points of
entry around the property are protected from
intruders, the style of the perimeter fencing should
be adequate and suitable for the size and style
of the property.
• The perimeter fence surrounding the property
should be adequate in height to prevent
intruders from entering the grounds.
Good lighting around the property will aid in
deterring intruders as they are more likely to be
seen and it will also help make customers feel
safer when walking around the property grounds.
Sufficient lighting should be provided during the
hours of darkness to illuminate the following areas:
• Property perimeter and grounds

• The fence should be non-penetrable, strong

• Escape stairways

and in good condition. • Emergency escape routes

• If gated entry points to the property are • Walkways and corridors

provided and if they are not manned 24 hours • Electrical switch rooms
per day, they should be locked at night.
• Entry/exit points
• Checks of the perimeter fence should be
• Public areas
carried out regularly to ensure that the
integrity of the fencing is maintained. • Secluded paths.

• If required and legal to do so, barbed or razor Lighting should be maintained regularly
to ensure it is fully operational at all times.
wire could be added to the top of the fence to
act as an additional deterrent to intruders.

• The grounds of the property should be maintained

180 regularly to ensure there is no overgrown foliage
that could block lighting or CCTV.

HEALTH & SAFETY: TECHNICAL GUIDE

TEN: SECURITY ACCOMMODATION SECURITY

Accommodation security Closed circuit television (CCTV)

If security personnel are provided at the property, CCTV could be provided as an additional security
the number of personnel should be determined measure to act as a deterrent to intruders and
by the size of the property, ensuring that all assist in identifying an intruder in the event of a
vulnerable areas of the property are covered. security breach.

• A background check should be carried out on
security personnel prior to the commencement
of employment, to ensure that persons with a
history of criminal offences are not employed.
• Security personnel should be able to
communicate quickly with each other
and with a central base in the event of
an emergency. Two-way radios or mobile
telephones should be provided for this purpose,
whichever is most suitable for the property.
• If the property accesses the beach, the beach
should be patrolled regularly. It is suggested
that security personnel are stationed at the
beach as this could be a vulnerable point of
entry, particularly if it is a public beach. Access
to the property from the beach should be
restricted to customers and authorised members
of the public.
• Property staff should be trained to be vigilant
to ensure unauthorised members of the public
do not enter the property, and if they do, there
should be a procedure in place to remove them.
• A record of the areas and regularity of each
patrol should be logged and records retained.
Scheduled patrols should be varied randomly
to reduce any element of predictability.
If provided, CCTV cameras should be prominent
and cover as many areas of the property as
possible, for example:
−− the property entrance to capture vehicles
entering the property
−− the main entrance and all other entrances
−− the car park
−− perimeter fencing
−− other areas of the property such as each
floor of larger hotels, corridors and walkways
and public areas such as bars, restaurants,
reception and vulnerable points of entry
e.g. beach.
• The camera system and data should be secure
and tamper proof. The camera system should
be provided in a manned security control room
where access is restricted e.g. to management,
181
head of security.
• CCTV should be maintained regularly
to ensure it is fully operational at all times.
Note: Accommodation providers and property
managers should be aware of any data protection
legislation that may apply in relation to CCTV.

• Gated entry points to the property should

always be locked at night to prevent access
by intruders. There should be a member of staff
responsible for locking the gates and the gates
should be checked regularly to ensure they
remain locked.

• Vehicles should be checked prior to entering

the property. Details of the checks should be
recorded in a log book.

• Documented internal security audits should

be carried out regularly at the property to
ensure the security provisions at the property
are adequate.

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 TEN: SECURITY BEDROOMS & APARTMENTS

Bedrooms and apartments • Each customer’s room should have a room

Security provisions should be provided within
sleeping accommodation to help prevent access
by intruders.
• All customer room doors should be secured
with an adequate locking system. Ideally
doors should lock automatically when they
are closed and open only with a key or
electronic key card.
• Doors should be fitted with a double lock or
dead bolt for use internally when customers
are in their rooms to provide additional security.
• To enable customers to identify a visitor at
the door, a spy hole or security chain/latch
could be provided.
directory with information on security.
Advice should include, but not be limited to,
the following:
– To use the safety deposit box if provided,
and lock away valuables, passport and travel
documents etc.
– To exercise caution when opening the
door to a visitor, and ask the visitor to
identify themselves
– To exercise caution when leaving
the property and be aware of their
surroundings
– General resort specific advice including
any areas to avoid.

• Windows and balcony doors in the customer

room should be provided with locking devices.

• Housekeeping and maintenance staff should

be advised to lock windows and balcony doors
when leaving customer rooms.

• Information should be provided in each

182 customer room advising customers to keep
windows, doors and balcony doors locked
at all times.

• Safety deposit boxes should be provided. They

should be securely fitted and provided with clear
instructions for use in English.

• There should be a procedure in place to control

access to customer room keys and the master
key, including action to take when master keys
are lost or stolen.
• If rooms are provided with a telephone,
instructions should be provided for use. Ideally
telephones should be provided with a speed
dial that goes directly to 24 hour assistance.

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TEN: SECURITY NOTES

Notes

183

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SECTION ELEVEN

Transportation
Introduction

The safety of people in the care of property staff utilising a

property provided facility such as transportation services to
the beach, town or transfers to and from the airport, is essential.

The Transportation section of this technical guide has been provided to

assist tourism accommodation providers and other associated suppliers
identify the core transportation safety measures that should be provided
in tourism accommodation when providing transportation services
to customers.

Tourism accommodation providers who cannot demonstrate reasonable

safety management for transportation services they provide, should
seek advice from a specialist and wherever possible, upgrade their
facilities and safety management processes to a reasonable level.

185

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 ELEVEN: TRANSPORTATION DRIVER SELECTION & TRAINING
Management responsibility
Accommodation owners and managers of any
property that offer transportation have overall
responsibility for the safe operation of that
service. This includes where the service is
provided by a third party transport provider
appointed by the accommodation provider.
• Staff employed to manage and run such
services should receive the appropriate
training to undertake their role.
• Transport providers should ensure that
vehicles are serviced as per manufacturer’s
recommendations and are roadworthy.
• Documented procedures should be in place
and followed by the management of the
transportation facility.
• Drivers should hold the appropriate driving
licences for the class of vehicle that they
are driving.
• Drivers should be trained in the transportation
policies and procedures of the property or
appointed transport provider.
• The training delivered, together with details of
driver monitoring conducted by the nominated
member of staff, should be recorded to ensure
the procedures are operating correctly and due
diligence can be demonstrated in the event of
186 a road traffic accident.
Licensing and certification
Transportation should be operating legally and
in accordance with the country’s requirements
and comply with all national and/or regional
provisions and regulations relating to the provision
by them of transport services.
• Vehicle insurance should be valid, fully
comprehensive, covering the vehicle, driver and
third parties, including passengers.
• The vehicle used should comply with
all national and regional regulations in relation
to road duty worthiness and have a valid
certificate of compliance. Driving hours should
also be properly regulated.
• Where non-road registered vehicles are used on
private grounds these should be maintained and
insured to an equivalent standard.
HEALTH & SAFETY: TECHNICAL GUIDE
Driver selection and training
There should be a system in place for the selection
and appointment of drivers, that includes:
• Checking that drivers are legally entitled
to drive and their driving licence covers the
vehicle allocated
• Driver history
• The driver’s personal details, this should include:
full name, address, date of birth and a recent
photograph
• Proof that the driver’s eyesight is satisfactory
• Proof that the driver is medically fit for work.
All drivers, whether employed on a permanent or
temporary basis, should be provided with training
at the commencement of their employment.
Training should include:
−− Roles and responsibilities
−− Emergency procedures
−− Company policy with regards to alcohol,
drugs, smoking and fitness for duty
−− Uniform or dress code policy
−− Driver’s hours
−− Seat belt policy
−− Record keeping
−− Company policy on the use of mobile
phones or vehicle to base radio
−− Luggage storage policy
−− Safe and secure driving and parking
−− Fire prevention/fighting
−− First aid.
Drivers
• Drivers should carry photographic identification.
• Drivers should be medically fit when reporting
for duty.
• Drivers should be of smart dress and in
accordance with the local practice and climate.
• Drivers should have a means of communication
e.g. two-way radio or handsfree mobile system
using bluetooth with no wires or cables.
ELEVEN: TRANSPORTATION EMERGENCY PROCEDURES POLICY
• Drivers should adhere to the accident and
incident investigation procedures in the event
of an incident.
• Drivers should have available for inspection
the vehicle registration document showing
the date of manufacture, date of purchase,
number of seats authorised for use and name
of the vehicle owner.
Emergency procedures policy
There should be a documented emergency
procedures policy which is communicated to, and
followed by, all drivers. The policy should include:
• Emergency contact information
• Details of the emergency reporting
procedure that should be followed in
the event of an emergency
• Notification procedures
• Statement requirements
• Breakdown recovery
• Details of the accident to be recorded, including
the location of the incident, severity of the
incident, passenger welfare and details of where
they have been taken to hospital, if applicable.
In the event of an accident or incident, the transport
provider and employees should co-operate fully
with the travel providers and any investigator
working on the travel provider’s behalf.
Further guidance is available in chapter 16 Incident
Management & Investigation.
Vehicle quality
• All vehicles should be suitable for their
intended use and operated in accordance
with manufacturer’s recommendations
and instructions.
• All vehicles should be presented to a high
standard of cleanliness including: vehicle
exterior, (bodywork, lights, reflectors, windows,
mirrors, signs and notices); vehicle interior,
(seats, floor, windows, lockers, signs and
notices etc.).
©2017 ABTA & FTO
• All vehicles should carry all necessary and
appropriate safety equipment. This should
include: fire extinguisher, first aid kit, spare
vehicle light bulbs and, where applicable,
warning triangle, emergency exit (safety)
hammer, snow chains and other safety
equipment required by local law e.g. high
visibility jacket.
• All vehicles should receive scheduled
maintenance and service in accordance
with the manufacturer’s recommendations
and instructions and, as required, ensure
compliance with local road traffic regulations.
• There should be a policy to prevent the storage
of luggage in the aisle of the vehicle. If it proves
necessary to store luggage inside the vehicle
(minibus only) then the luggage should be
stored on the rear seats of the vehicle and
securely fixed in place to prevent the items
coming loose and causing damage or harm
to the passengers. In this instance, the passenger
numbers carried within the minibus would
need to be reduced by the number of seats
used for luggage and storage.
• There should be adequate separation between
the passengers and the luggage. If there is a
possibility that luggage may move or become
dislodged during transit, then a barrier should
be erected to avoid this. 187
• All seating and seat belts provided should
be securely fixed and be maintained in a good
condition, e.g. free from splits, tears, fraying
and should have no exposed metal parts.
Third party/sub-contracting
arrangements
Where third party/sub-contracting arrangements
are in place, the property owner should ensure that
all third party/sub-contracted suppliers are advised
of the transportation safety guidelines and a system
should be in place to monitor compliance with the
transportation safety provisions.
SECTION TWELVE

Waterparks
Introduction

The installations of waterparks have become more common throughout

the world, as an additional facility provided at individual tourism
accommodations. The Waterparks section of this technical guide has
been provided to assist tourism accommodation providers and other
associated suppliers identify core safety measures that should be
provided in tourism accommodation that have waterpark facilities and
offers further guidance on the management of a waterpark installation,
the design and construction of the installation, and its features.
It should be noted that local legislation may prevent the implementation
of some of the recommendations made. In such cases, consideration may
be given by travel providers as to the acceptability of the local standards
and whether or not these will provide adequate protection for any
customer that will be accommodated.
Any person using this guide should seek advice from a competent
waterpark specialist on any area which is not fully understood.

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 TWELVE: WATERPARKS MANAGEMENT RESPONSIBILITY
Management responsibility
Whilst the day-to-day management of the
waterpark operation may be delegated to
another member of staff, the accommodation
owner and manager of the property have
overall responsibility for the safety of both staff
and customers and should monitor the safety
features of the waterpark facility to ensure it
is operating correctly.
Monitoring and recording of information such
as any training implemented, slide testing and
maintenance of equipment, should be conducted
by the property manager to ensure all safety
features are operating correctly.
Licensing and certification
Properties should be operating legally, in
accordance with their country’s own legal
requirements. If appropriate to the country
of operation, the accommodation provider should
have a valid operating licence for the waterpark
issued by a recognised certification agency or
relevant local authority.
• The accommodation provider should have
current and appropriate Public Liability
Insurance which includes the provision of
the waterpark.
190
• The insurance note or certificate should
contain details of sums and parties insured.
• There should be certification available to
demonstrate the structural integrity and
stability of the water slides’ construction.
If a certificate is not available, a competent
structural engineer should survey the structure
and provide a certificate.
HEALTH & SAFETY: TECHNICAL GUIDE
Training
Maintenance staff should be provided with
training for the duties which they will perform.
Training records should be retained providing
the names of each participant, the date, subject
matters covered and the details of the training
provider who delivered the training.
Management documentation
A general policy document and operating procedure
of the waterpark should be available, the details
of which should be clearly communicated to staff.
The general operating policy document should be
specific to the waterpark and should include:
• The chain of command details
• Specific job descriptions and duties
• A description of the water system in
the park and the normal and emergency
operating procedures.
Monitoring and maintenance
Procedures should be developed to check
all facilities, equipment and slides within
the waterpark.
Documentation should be available and used
to confirm that checks have been undertaken
and state whether standards have been found to
be satisfactory. If standards are not found to be
satisfactory, details of actions taken should
be identified.
TWELVE: WATERPARKS WATERPARK POOL SAFETY PLAN

Waterpark pool safety plan • Systems of work: The lines of supervision,

call-out procedures, work rotation and
A waterpark pool safety plan should be maximum poolside working times
available, the details of which should be clearly
communicated to staff. The waterpark pool safety
• Operational systems: Controlling access
to a pool or pools intended to be out of use,
plan should be specific to the waterpark and should including the safe use of pool covers
include details of the following:

• Monitoring and maintenance procedures

• Normal operating plan
• Incident procedures for specified incidents
• An emergency action plan
• A generic emergency plan (for issues not
covered under the specified incidents).
Normal Operating Plan (NOP)
Normal Operating Plans detail routine activities
and procedures which take place, the plans should
include the following information:
• Details of the pool(s): Dimensions and depths,
features and equipment and a plan of the
area. The plan of the building may include
positions of pool alarms, fire alarms, emergency
exit routes and any other relevant information
• Detailed work instructions: Including pool
cleaning procedures, safe setting up and
checking of equipment, diving procedures
and setting up the pool for special events
• First aid supplies and training: Including
equipment required, its location, arrangements
for checking its contents and condition, first
aiders, first aid training and disposal facilities
for medical waste
• Details of alarm systems and any emergency
equipment, maintenance arrangements:
All alarm systems and emergency equipment
provided, including operation, location, action
to be taken on hearing the alarm, testing
arrangements and maintenance
• Conditions of hire to outside organisations
or permitting public access (if applicable).

• Potential risk: An appreciation of the main

hazards and of users particularly at risk is
required before safe operating procedures
can be identified
191
• Dealing with the public: Arrangements for
communicating safety messages to customers,
customer care and poolside rules for the public,
and for lifeguards, controlling access

• Lifeguards’ duties and responsibilities: The

special supervision requirements for equipment,
etc. lifeguard training, and numbers of lifeguards
for particular activities

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 TWELVE: WATERPARKS DESIGN CONSIDERATIONS
Emergency Action Plan (EAP)
Emergency Action Plans are procedures to be
followed in the event of a foreseeable emergency,
for example:
• Overcrowding
• Disorderly behaviour (including violence to staff)
• Lack of water clarity
• Outbreak of fire (or sounding of the alarm
to evacuate the area)
• Bomb threat
• Lighting failure
• Structural failure
• Emission of toxic gases
• Serious injury to a bather
• Discovery of a casualty in the water.
The procedure should make it clear, if it becomes
necessary, how to clear the pool water or evacuate
the waterpark. To ensure the effectiveness of
emergency procedures, property management
should ensure:
• All staff are adequately trained in such
procedures
• Notices are displayed to advise the general
public of the arrangements
192
• Exit doors, signs, fire-fighting equipment and
break-glass call points, where provided, should
be checked regularly to ensure they are kept
free from obstruction
• All fire exit gates and doors are operable
without the aid of a key at all times when the
premises are occupied.
HEALTH & SAFETY: TECHNICAL GUIDE
Design considerations
All waterpark features should be installed in
accordance with the manufacturer’s instructions.
It is impossible to cover all types and sizes of
waterpark structures and therefore advice should
be obtained from a structural engineer and
waterpark specialist.
Waterparks may have a number of towers with
stairways leading to the slide/flume platforms.
Construction of these towers may be of various
materials including wood, steel or concrete with
additional materials used as required. Whichever
materials are used, you should ensure that:
• Walking surfaces such as stairs, platform
and landing areas of stairways are anti-slip
• Any gaps in balustrades are 10cm or less
• Platform/landing areas of tower stairways are
at least 1.1m high with no step-up allurements
which could reduce the effective height of
the platform edge protection
• When the fall exceeds 12m, the guardrails
should be at least 1.3m in height. Their height
should be measured from the highest point on
which a person can stand within 1m from the
guardrails. However, for existing structures, the
guardrails should be at least 1.2m in height and,
when refurbished, should be raised to at least
1.3m in height
• Stairway side protection is at least 80cm
• Handrails are provided on stairways. If stairways
are greater than 1.2m wide, handrails should
be provided to both sides of the stairway
• Depending on the design of the stairway,
handrails/hand-holds may be an integral
part of the structure and additional handrails
may not be required
• The slide towers are of sound construction
and sturdy with no rusting of metal or
rotting wood
• Any gaps at slide launch areas are less
than 10cm.
TWELVE: WATERPARKS POOL PLANT & EQUIPMENT

Pool plant and equipment • The emergency shut off controls should
be clearly marked and operate effectively
There will be a variety of equipment available to at all times.
ensure good quality water within the waterpark.
This will include filters, pumps, strainers, water inlets
• The emergency shut off should be regularly
tested and this test should be recorded.
and outlets from the pools, as well as chemical
dosing equipment.

• All equipment provided should be maintained Slides and flumes

in a good condition and routinely serviced
as necessary.
• Documentation should be retained to show
the maintenance carried out to equipment.
• A plan of the water pipework should be
available, indicating the routes taken by outlet
and inlet pipework, and the pools they serve.
• There should be at least two pool outlets per
suction line and each pool outlet should be:
– Separated by at least 2m
– Sited at least 3m away from poolside walls
– Free from significant suction
– Provided with a net free surface area of six
to ten times that of the suction line
Slides and flumes are defined as ‘A piece of
equipment with an inclined sliding surface, down
which the user descends by sliding usually under
the influence of gravity, and with water as the
friction-reducing medium, either freely or with the
use of ride enhancement devices, if so designed.’
(EN 1069-1.2010)
When considering installing a waterpark at the
property or in order to understand which type of
slides are currently available at the property and the
necessary safety guidelines, it is important to know:
• Slide inclination (angle)
• Slide height.
A simple way to calculate slide inclination:

– Free from damage

– Free from entrapment hazards and Where:
protected by a robust grille which is X = inclination
secured in place
H = height between 193
– Located outside the slide exit trajectory. the start and beginning
X = ((H x 100) / L)% of the end section
• The drain and outlet covers should be secured
(in metres)
in place and undamaged.
L = actual length of
• Any gaps in drainage grids must be less than 8mm. the slide excluding the
(From HSG179 paragraph 6.4 ref BS EN:13451)) final part (in metres)

• It should be possible to shut off power to

water outlet pumps in an emergency. To enable Specialist advice should be sought when considering
this, an emergency shut off control should be installing a waterpark at the property.
provided in a readily accessible point which
staff can easily access without the use of a
key or other tool. There should be a documented
procedure on how the emergency controls
operate, and staff should be trained in their use.

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 TWELVE: WATERPARKS SLIDES & FLUMES

There are several distinct slide types:

Type 1.1 Straight slides for children not exceeding 1m in height from start section to water level and
with an average inclination of maximum 70%. The slide may be designed in the form of a
single slide or wide slide (more than one user at the same time).

Type 1.2 Straight single-track slide for children with an average inclination of maximum 70% and a
height of between 1m and 3m from start section to water level.

Type 2.1 Curved single-track slide for children with an average inclination of maximum 70% and a
height of maximum 3m from start section to water level.

Type 2.2 Helical single-track slide for children with an average inclination of maximum 70% and a
height of maximum 3m from start section to water level, where the radius of the slide is
constant and in the same direction.

Type 3 Individual slide, not restricted in height with an average inclination of maximum 13%,
excluding the final part. The user can achieve an average speed of 5m/s and a maximum
speed of 8m/s.

Type 4 High speed individual slide with an average inclination between 13% and 20%, excluding
the final part. The user can achieve an average speed of 10m/s and a maximum speed
of 14m/s.

Type 5 High speed individual slide with an average inclination of at least 20%, excluding the final
part. The user can achieve a speed of more than 14m/s.

Type 6.1 Multi-track in the form of Type 3 with separate parallel tracks (straight or curved), one
beside the other over full length. The user can achieve an average speed of 5m/s and a
maximum speed of 8m/s.

Type 6.2 Multi-track in the form of Type 4 with separate parallel tracks (straight or curved), one
beside the other over full length. The user can achieve an average speed of 10m/s and a
maximum speed of 14m/s.
194 Type 7 Wide straight slide with a maximum inclination of 35%, not exceeding 8m in height above
water level and 7.7m above the ground. The user can achieve a maximum speed of 8m/s.

Type 8 Single-track slide with longitudinal descending and ascending gradients where the user also
slides upwards, sometimes helped by a jet of water or by a specific device.

Type 9 Wide straight single-track slide providing a free transversal oscillating sliding path while
sliding in direction to the end of the slide. The maximum speed of the users shall be no
greater than 14m/s.

Type 10 A combination slide where the user exits from a slide of another type into a circular bowl
and descends in a spiral path, before either free falling through a hole at the bottom into the
splashdown area or entering an additional slide.

Detailed information about slide design and construction of each of the above slide types is available in
EN 1069-1-2010.

HEALTH & SAFETY: TECHNICAL GUIDE

TWELVE: WATERPARKS SLIDES & FLUMES
• All slides should be installed in accordance
with the manufacturer’s instructions and
records should be retained to show:
– Who installed the slide facilities
– When the slides were installed
– Details of the safety checks made
during installation.
• As part of the installation of a water slide,
the slide installers should provide technical
specification documents for each slide.
This document will assist in the design of the
waterpark as a whole and should contain other
important guidance documentation to assist in
the development of control procedures.
Slide design
The slide start section should be constructed in such
a way that the user cannot be directly forced onto
the slide proper by people coming from behind. This
can be achieved by installing a raised start section or
by interposing one step-up between the access and
the start section itself.
• To prevent the user entering the slide standing
up and to aid the user sitting down and sliding
in accordance with the instructions, with the
exception of Type 1 slides, water slides should
have a crossbar situated 80cm to 1.1m above
the surface of the slide between the start
section and the slide proper.
• The top edges of both outer sides of a slide
should be made in such a way that in normal
use the user cannot touch or reach the outer
parts of the slide.
• The individual components of the slide proper
shall be arranged or designed in such a way that
the user is contained at all times within the
slide and that their natural progression is safe.
• Tubes and covered sections shall be constructed
in such a way that the user does not become
disorientated e.g. the slide should be partially
or completely translucent. If a specific feature
is foreseen which involves risk of disorientation
or panic in a tube or a covered section e.g. a
completely dark part, shower, the user should
be notified before the means of access to the slide.
©2017 ABTA & FTO
• Slide supporting structures should be made of
appropriate materials, and where stainless steel
is used, it should comply with Annex B of EN
1069-1: 2010.
• Bends/turns in the slides by the slide structure.
Where any part of the slide supporting structure
in a publicly accessible area is below 2m it
should be suitably protected by either:
−− fencing off the area against access by guests, or
−− providing appropriate protecting padding to
prevent impact injuries
−− where applicable, the hazard should be
identified by appropriate signage.
• Where a slide is not fully enclosed, at corners
where the sliding direction changes, there should
be a raised curved edge to prevent a user exiting
the slide at the corner.
• The inner surface should be smooth and free
from irregularities, except joints.
• The methods of joint fixing should be
constructed so as to prevent injury to the user.
The joints should be flush butt joints sealed
with an appropriate silicon sealant so that no
water drips out of the slide and there is no
back flow of water.
• The slide will usually be manufactured in
sections composed of ‘Glass Reinforced Plastic’,
the surface should be smooth and have a gel
coat of appropriate thickness.
• If the slide ends in a pool, the exit up to floor
level can be stepladders, stairs or sloping bottom,
in accordance with installation requirements. 195
• The exit path for users from a slide should
not interfere with the exit path of users from
other slides.
• If final parts of slides enter the same side of
a pool, the means of exit should be on the
opposite side of the pool to force the users
to move forward and away from the paths
of other users.
• The slide shall be designed and/or installed,
equipped and managed in such a way that
interference between users (not sliding in a
chain) is prevented.
Note: Interference between users can be caused
by inappropriate spacing at the start and/or by
significant differences in speed of the users caused
by different sliding positions.
 TWELVE: WATERPARKS SLIDES & FLUMES
Customer information
At the bottom of the slide and on entry to the slide
platform, signs should be provided indicating:
• Prohibition of multiple user chains
• Requirement to leave the splashdown area
immediately after exiting the slide
• Minimum or maximum age or height for use
of the slide
• Prohibition of head-first sliding
• Prohibition of horseplay or stopping in the
flumes or tubes
• Prohibition of use by pregnant women and
those who may have a heart, back, neck or
other relevant medical condition
• No food or drink to be taken on slide
• No personal items allowed on the slide
• Appropriate sliding positions when using
ride enhancement devices, such as inflatable
rings, where applicable.
Inlet of water
The inlet of water to the slides should begin no
later than the start section. Minimum water flow
volumes are as follows:
Slide type Minimum water flow
196
Type 1 At least 3 litres/minute
Type 2 At least 40 litres/minute
Type 3 At least 1,000 litres/minute
Type 4 At least 1,000 litres/minute
Type 5 At least 1,000 litres/minute
Type 6 At least 300 litres/minute
for each track
Type 7 At least 300 litres/minutes
per metre of width
HEALTH & SAFETY: TECHNICAL GUIDE
Ride enhancement devices
Ride enhancement devices may include inflatable
rings (single and double) and mats – but only those
specified as suitable for use.
• Slides designed for use with ride enhancement
devices should be safe:
– To the user who becomes parted from
their ride enhancement device
– To users who can come into contact
with the separated device.
• Ride enhancement devices should float when
used in a splashdown pool. The edges should
be rounded to prevent injury.
• Guidance should be given to identify the safe
method of use of the enhancement device.
This should be in the form of a sign at the
entrance to the slide platform and also
reinforced by information from slide attendants.
• If the ride enhancement device is not made
of soft material (e.g. inflatable or soft
foam devices) a spacing of the users should
be implemented to regulate the distance
between them while sliding.
• Ride enhancement devices should be checked
frequently to ensure they are not damaged.
Any damaged items should be taken out of
use until repaired or replaced.
• Ride enhancement devices should be cleaned
regularly to remove any debris or residues
such as sun protection cream.
TWELVE: WATERPARKS SPLASHDOWN POOLS

Splashdown pools Falling distance and water depth in a

splashdown area for Types 3, 4, 6, 7, 8, 9 and 10:
The splashdown pool is either a specific pool or
an area which is part of a general purpose pool,
Falling distance Type 3, 4, 6, 7, 8, 9
in which the user is brought to a halt in the water
from slide end to and 10 water depth
after exiting the slide.
water surface
• Where several slides (of Type 2, 3, 4 and 5) 0–20cm At least 1m
enter the same splashdown pool and for slides
of Type 6, a centre line of contrasting colour 20cm–60cm At least 1.8m
for each lane should be indicated on the pool’s
bottom, and/or soft floating lines should be For falling distances in excess of 60cm, the water
used to lead users to their proposed exits. depth has to be increased depending on the actual
installation and design, but under no circumstances
• Slide users should be able to readily exit the shall the user, while landing, be able to impact the
splashdown pool. Steps or ladders should be bottom. Practical test in accordance with EN1069-
positioned at appropriate points to enable 1: 2010 section 9.3.
persons in the splashdown pool to exit without
crossing the exit trajectory of another slide. On exiting the slide, there should be sufficient
distance between the slide exit and any obstruction,
• Splashdown pools for slides should be of or wall to avoid injury to the slide user. The
sufficient height to allow the slide user to exit following minimum dimensions have been taken
the slide without risk of injury. The following from EN 1069-1.2010 (Water Slide Safety Part 1).
table is provided as a guide taken from EN
1069-1.2010 (Water Slide Safety Part 1): Slide type Minimum distance from
slide exit to any obstruction
Difference in height from final part to basin Type 1.1 1.25m
floor and water depth in a splashdown area
for slide Types 1 and 2: Type 1.2, 2.1, 2.2 3m
Type 3 6m
Difference in height Water depth
Type 4 10m
from final part of slide
exit to basin floor Type 5 10m
0–10cm At least 10cm Type 6.1 6m 197
10cm–30cm At least 30cm Type 6.2 10m

30cm–70cm At least 50cm Type 7 6m

Type 8 Splashdown area dimensions
70cm–1.2m 1m–1.35m
for Type 8 shall conform to
Types 3, 4 or 5 depending on
The inclination of the final part should not exceed the maximum speed at the
10%. The water depth for Type 1.1 should not final part.
exceed 50cm.
Type 10 The radius of the splashdown
pool should be at least
1m greater than that of the
bowl outlet.

Note: Specialist advice should be sought regarding

the slide height, inclination and splashdown
parameters.

©2017 ABTA & FTO

 TWELVE: WATERPARKS WAVE MACHINES
Wave machines
If wave machines are a facility of the waterpark,
there should be systems in place to ensure the
following control measures are provided:
• Announcements before the activating of
the wave machine requesting weak or non-
swimmers to move out of the wave pool.
• There should be a request to clear the area
in front of the wave machine, together with
signage and audible warnings.
• There should be suitable intervals between
operations of the wave machine.
• To manage the effect the waves have on other
features in and around the wave pool.
• There should be supervision from the side,
to see between the waves and overall location
of lifeguard positions.
• There should be a buoyed line installed at
least 1m from the wave generation wall.
Swimmers should not be permitted to cross
this line. This will assist the lifeguard in
effectively managing the wave pool.
• If the wave pool is a beach-effect pool (gentle
slope entry), there should be an overflow deck
level channel with appropriately robust grids,
flush with the surrounding floor level, to prevent
198 water flowing outside the wave pool area.
• The pool floor of any beach-effect wave
pool should be of a non-slip finish to at least
1m water depth.
• There should be an emergency push button
system easily available to shut off the wave
making machine. The emergency shut off
button should be positioned adjacent to the
lifeguard observing the operation of the wave
pool from a raised position.
HEALTH & SAFETY: TECHNICAL GUIDE
• There should be a communication system
for use by authorised personnel, which is
clearly audible at all parts of the pool.
• The design of the wave formation and of
the pool tank should be considered together
to minimise the risk to bathers from being
thrown against fixed parts of the structure
by the motion of waves.
• Although the height of the wave generated
will vary with the type of equipment installed,
the height of the freeboard will be higher
than is found in a conventional pool. This may
make it difficult for bathers to leave the pool
during the wave machine operation. In such
circumstances it is recommended that a
recessed handgrip or ledge be provided at
water level around the pool perimeter to the
sides of the wave machine chamber and where
the freeboard exceeds 38cm. Alternatively a
beach-effect wave pool may be provided to
allow bathers easier egress from the pool area.
• Access to the wave machine chamber should
be suitably guarded to prevent bathers from
entering the chamber. The method of guarding
should take into consideration the possibility of
entrapment of limbs, and grilles should be less
than 10cm in width.
• All motors, shafts, gears, pulleys, chains and
other moving parts used for the production
of waves should be enclosed by guards, which
should be kept in position at all times when
the machinery is in motion.
• The wave machine should be located within a
locked room, and a further locked door between
that room and publicly accessible areas. Keys
should be held securely in a staff controlled area,
or by a nominated member of staff.
Further information can be obtained from the
published document PD 5304:2014. You may also
refer to BS EN ISO 12100:2010.
TWELVE: WATERPARKS LAZY RIVERS

Lazy rivers • Lazy rivers may have a single point to enter

and exit the river.
If lazy rivers are provided as a feature of the
waterpark, they should be designed with the
• There should be handrails on either side of the
entrance stairs to assist swimmers entering and
following in mind. exiting the lazy river.
• Minimise the possibility of user impact with
• The edge of the stairs used to enter/exit
walls and steps on entry and exit. the lazy river should be highlighted in a
• Make lifeguarding easy by providing appropriate contrasting colour.
lifeguarding stations from which the path of the
river can be observed.
• If ride enhancement devices, such as inflatable
rings are used, they should be:
• Make the checking of fixtures and fixings easy. – Appropriately inflated
• Allow users to leave the stream of water easily, – In good condition
and exit into water no deeper than 1.2m.
– Checked daily and any item found to be
• Produce the minimum of undertow within damaged should be taken out of use until
the stream of water. repaired or disposed of
• There should be sufficient lifeguards available – Cleaned regularly to remove grease and dirt.
to visually cover the whole of the river path.

• All water jets and pool drainage outlets should

• Suitable information signage should be provided
at the entrance to the lazy river to include:
be protected against impact damage. This may
mean that they are recessed into the wall. – That children should be supervised at
all times
• There should be an emergency stop control
– Age/height suitability
to shut off power to water outlet pumps.
This should be positioned in a staff controlled
– To shower before entering the pools
area and staff instructed in its use.
– The emergency action information.
• Bridges which span the lazy river should be
of a sufficient height to allow users of the
lazy river to pass under safely. 199

• Gaps in bridge sides should be less than 10cm.

• “No Diving” signs should be positioned on,

or nearby any diving allurement e.g. bridges,
planting areas, raised sides to the lazy river,
decorative rocks.

©2017 ABTA & FTO

 TWELVE: WATERPARKS LIFEGUARDS
Routine water controls
in the waterpark
The pool(s) in a waterpark should be managed
in accordance with the pool manufacturer’s
instructions. In the absence of such a manual there
should be a written policy on the management
of the pool including water testing guidance for
dosing, testing and maintenance, together with the
actions to take if the results are outside the desired
range. The information should be available to pool
staff at all times for reference.
• The pool water should be clear with the
bottom of the pool(s) visible at its deepest
point at all times.
• The pool(s) should be regularly cleaned
(including the grease line).
• Regular visual checks of the pool(s) should
be made throughout the day, pre and post
opening and whilst the pool is in use.
• The pool showers including shower heads
and shower trays should be regularly cleaned.
A record of the cleaning schedule should be
retained and made available for inspection.
• Staff responsible for the pool operation and
maintenance should be appropriately trained
to perform their role. Training should include
maintenance, water testing, chemical dosing
200 and actions to take if the test results are
outside the desired range. Details of the
training given to staff should be recorded and
the records should be available for inspection.
Please refer to chapter 4 on Pool Safety of this
technical guide for further information.
HEALTH & SAFETY: TECHNICAL GUIDE
Lifeguards
Trained lifeguards should be provided in a waterpark.
Resuscitation equipment should be available within
easy access of the pool(s).
• A member of staff trained in the use of the
resuscitation equipment should be on duty
at the property when the pool(s) is open.
• Resuscitation equipment should be maintained
and serviced regularly in accordance with
the manufacturer’s instructions. Maintenance
records should be retained and made available
for inspection.
The lifeguard will normally need to be:
• Physically fit, have good vision and hearing,
be mentally alert and self-disciplined
• A strong, able and confident swimmer
• Trained and have successfully completed
a course of training in the techniques and
practices of supervision, rescue and first aid
in accordance with a syllabus approved by a
recognised training organisation.
The deployment of lifeguards should take the
following into consideration:
• Duty spells and structuring of duties:
Maximum uninterrupted supervision period,
working day, programmed breaks
• Lifeguard numbers: Dependent on the
waterpark type, size and usage
• Surveillance zones: Observation and
scanning requirements
• Supervision of changing facilities: Showers,
toilets, seating and other areas of potential
hazard.
Adapted from Sport England & Health and Safety
Commission, 2003.
TWELVE: WATERPARKS LIFEGUARDS
Lifeguard responsibilities
The primary responsibilities of the lifeguard
should include the following (Sport England &
Health and Safety Commission, 2003):
• Supervising the pool area, keeping a close
watch over the pool and its users
• Preventing injuries by minimising or
eliminating hazardous situations, intervening
to prevent unsafe behaviours, exercising
appropriate control and enforcing all facility
rules and regulations
• Anticipating problems and preventing
accidents, including warning bathers of the
risks of their specific behaviours
• Identifying emergencies quickly and responding
effectively, including effecting a rescue from
the water, administering first aid or CPR, and
informing other lifeguards and facility staff
when more help or equipment is needed
• Communicating with the pool users
and colleagues.
Secondary responsibilities should not interfere with
the primary responsibilities of lifeguard personnel.
Secondary responsibilities may include informing
customers about rules and regulations, helping
customers locate a missing person, completing
required records and reports on schedule and
submitting them to the appropriate person or
office, and undertaking maintenance or other tasks
as assigned.
Alcohol
Consideration should be given to prohibiting the
consumption of alcohol at the waterpark. In the
absence of prohibition of alcohol, an effective
alcohol management programme should be
in place.
©2017 ABTA & FTO
Fire safety
There should be an alarm installed which is audible
throughout the park. The call points for the alarm
should be positioned in a staff controlled area.
• The alarm should be tested annually by
a competent person.
• An emergency procedure should be developed
to ensure that all customers and staff are able
to evacuate the park in case of an emergency.
• Portable fire appliances should be provided.
They should be:
– Labelled with their type and intended use
– Readily accessible
– Checked monthly to ensure they are
not discharged
– Examined annually by a competent
person and date marked.
• Staff should be trained in the content of
the procedure and their roles in supporting
the emergency procedure. This may involve
isolation of power to equipment, use of various
equipment and evacuation. Staff training
records should be retained.
• All exit routes should be:
– Clearly identified and signed from
all locations 201
– Indicated by ‘running man’ signage and
directional arrows
– Kept free from any obstructions
– Exit gates and doors should be unobstructed,
unlocked and available for use at all times
when the park is open to customers.
Please refer to chapter 2 Fire Safety for more
specific information regarding fire safety measures.
 TWELVE: WATERPARKS ELECTRICAL SAFETY

Electrical safety Pool safety

All portable electrical appliances, where applicable, Please refer to chapter 4 Pool Safety for pool safety
should be tested by a competent person on an information.
annual basis.

• The electrical system of any wave machine

Maximum bathing load
should be overhauled by a competent electrical
engineer prior to the pools being used by
customers and inspected on a periodic basis Please refer to chapter 4 Pool Safety for bathing
as recommended by the manufacturer. load guidelines.

• A fixed electrical system consists of the entire

electrical installation at the property. This is
traditionally composed of a distribution board, Pool plant rooms
fuse box, integral and/or surface mounted
wiring system, plug, sockets, switches, light Please refer to chapter 4 Pool Safety for pool plant
fittings, and all other electrically operated room information.
appliances. There should be evidence of regular
inspection of the system by a competent person.
Please refer to chapter 7 Fuel and Energy for more Legionella management
specific information regarding electrical safety.
Please refer to chapter 15 Legionnaires’ Disease for
further information on legionella management.

Water filtration and backwashing

Please refer to chapter 4 Pool Safety for water

filtration and backwashing information.

202
Chemical dosing and water testing

Please refer to chapter 4 Pool Safety for chemical

dosing and water testing information and chapter 5
General Safety for chemical storage information.

HEALTH & SAFETY: TECHNICAL GUIDE

TWELVE: WATERPARKS FURTHER INFORMATION

When preparing this guidance, the following

documents were considered:
• Guidelines for Safe Recreational Water
Environments Volume 2: Swimming Pools
and Similar Environments
• ISRM: The Use of Play Equipment and
Water Features in Swimming Pools
• Management of Public Swimming Pools –
Water Treatment Systems, Water Treatment
Plant and Heating and Ventilation Systems –
Code of practice: Publicly Available Specification:
– PAS 39:2003 (now withdrawn, but still
referred to by professionals)
• HSG179: Managing Health and Safety in
Swimming Pools, (ISBN 978 0 7176 2686 1)
• EN 1069-1-2010: Water Slides Part 1: Safety
Requirements and Test Methods.

203

©2017 ABTA & FTO

SECTION THIRTEEN

Beach & Watersports

Introduction

The Beach and Watersports section of this technical guide has been
provided to assist tourism accommodation providers and other
associated suppliers identify the core safety components that should
be provided in tourism accommodation where a beach can be accessed
directly from the property and where watersport facilities are provided.

It should be noted that local legislation may prevent the implementation

of some of the recommendations made. In such cases, consideration may
be given by travel providers as to the acceptability of the local standards
and whether or not these will provide adequate protection for any
customer that will be accommodated.

In some destinations, it is a legal requirement that all beaches are made

available for use by the public, and in other destinations, some beaches
may be privately owned by the property.

Where the beach is public and not under the control of the property,
the authorities should be contacted to request assistance with ensuring
appropriate beach signage and facilities and public rescue equipment
are provided.

Any person using this guide should seek advice from a water/leisure safety
205
specialist on any area which is not fully understood.

©2017 ABTA & FTO

 THIRTEEN: BEACH & WATERSPORTS BEACH SAFETY REGULATIONS & FLAG WARNING SYSTEM
Management responsibility
Where the property directly accesses the beach,
accommodation owners and managers of the
property have a responsibility for the safety of
both staff and customers and should ensure that
appropriate safety messages and signage is provided
regarding the use of the beach and facilities.
Whilst the day-to-day management of the beach
facilities may be delegated to another member
of staff, or managed by an external organisation,
the accommodation owner and manager of the
property have a responsibility to monitor the safety
features of the beach and report any concerns to
the local authority.
They should ensure that staff who are employed
to manage and maintain these processes receive
the appropriate training to undertake their role,
and that there are documented procedures in place
that should be followed for the management of
defects identified.
• Monitoring and recording of information
such as training of the watersports and beach
staff, first aid training, maintenance of safety
equipment such as rescue boats, maintenance
of watersports equipment and documented
lifeguarding procedures should be conducted
by the property manager to ensure all safety
features are operating correctly.
• A record of all checks carried out on a daily,
weekly, monthly and annual basis should be
retained and should be maintained and kept
206 available for inspection or emergency use at
all times.
• Management of any beach area should monitor
weather forecasts and advise guests in advance
of any potential extreme or dangerous weather
conditions.
Beach cleanliness
The beach area should be kept clean and free
from rubbish and debris. Suitable waste bins,
preferably with lids, should be provided.
HEALTH & SAFETY: TECHNICAL GUIDE
Beach safety regulations
and flag warning system
Beach safety regulations vary from destination to
destination. Therefore the local authorities should
be contacted to establish the regulations for the
beach areas in the vicinity of the property.
• A flag warning system should be provided at,
or near to, the beach to highlight the swimming
conditions to customers.
• To ensure that customers can swim safely
and to separate swimmers from water vessels
such as speed boats and jet skis, canoes etc.
a designated bathing area should be provided.
This can be achieved by providing a zoned
area using a line of buoys in the sea.
Signage
Signage advising customers of the rules of the
beach should be featured in prominent locations
at the entrance to the beach. The sign should
include information such as:
• The flag warning system
• The buoyed zoning scheme
• The lifeguarding/supervision regime including
hours and dates of operation. If no lifeguards
are provided, the sign should advise
“No Lifeguard on Duty”
• Beach hazards to be aware of, such as
dangerous rip tides, deep water from the
shoreline, seaweed, jelly fish etc.
Beach furniture
All beach furniture, such as sunbeds, loungers,
tables, chairs, umbrellas and other ancillary items,
should be maintained and regularly inspected to
ensure they are operating correctly and damaged
items should be taken out of use until they are
repaired or replaced.
THIRTEEN: BEACH & WATERSPORTS WATERSPORTS
Public rescue equipment
Public rescue equipment suitable for public use
and appropriate for the conditions of the coastline
and water should be provided on beach locations
e.g. a throw line with flotation.
• The public rescue equipment should be visible,
in a prominent location on the beach, and
should be easy to use without putting the
safety of the rescuer at risk.
• Public rescue equipment should be checked
regularly as part of the maintenance
programme and the results recorded
and retained for inspection.
Watersports
If the watersports activities are under the direct
control of the property or the activities are operated
by the property in conjunction with a third party
supplier, Public Liability Insurance (PLI) should be
provided to cover all of the activities available. A
copy of the PLI policy should be made available to
travel providers upon request.
• The following information should be recorded
prior to customers taking part in any
watersports activity:
– Personal details e.g. name, accommodation,
room number
– Swimming ability
– Medical conditions
(if appropriate to the type of activity).
• The following information should be explained
to customers prior to commencing any
watersports activity:
– Personal flotation aids: Buoyancy aids
such as a life jacket should be worn.
Failure to wear should result in the customer
being refused permission to participate
in the activity
– Craft induction: Rules of operation and
safety instructions. Failure to adhere will
result in permission being refused to
participate in the activity
©2017 ABTA & FTO
– Zoning scheme: The areas they are
allowed to go whilst using the craft. They
must remain within the designated areas.
Failure to do so will result in the customers
being recalled to the beach and refused
permission to participate in the activity
– Emergency procedures: Procedures
applicable for the activity, to include how
to attract attention of the watersports staff
if the customers get into difficulties
– Recall signal(s): The signals used to
recall the customer.
• Records showing that the above information
was explained should be retained and available
for inspection.
• The watersports equipment and machinery
should be regularly checked, maintained in full
working order and kept clean. Maintenance checks
of watersports equipment should be retained.
• The competency level of customers who advise
that they are of an intermediate or advanced
level should be tested. Customers should be
requested to demonstrate their competency
levels to the watersports staff prior to
commencing the activity and records of this
should be retained.
• Instruction should be provided for beginners
and records showing this should be retained
and available for inspection.
Jetties and floating platforms
207
Jetties, pontoons and floating platforms should
be of sound construction, as non-slip as possible
to help minimise slips, trips and falls, and be of
sufficient strength to withstand weather conditions
and normal berthing forces.
• Appropriate signage such as “No Diving”
should be provided in a visible location
on the jetty.
• Jetties, pontoons and floating platforms should
be inspected regularly as part of the monitoring
programme and any faults identified should
be rectified. Records of the actions should
be retained.
SECTION FOURTEEN

Prevention of
Spread of Infection
Introduction

The Prevention of Spread of Infection section of this technical guide

has been provided to assist tourism accommodation providers and
other associated suppliers identify the core illness management
components that should be provided in tourism accommodation.
As part of a property’s health and safety management procedures,
there should be a documented illness management system. This
system should be relevant for all potential types of gastro-intestinal
illnesses (commonly referred to as Gastroenteritis) where symptoms
such as diarrhoea, vomiting and abdominal pain are experienced.
The illness management system should include details of the ‘normal
sickness’ levels of the property, in order for management and staff
to identify when an illness outbreak is apparent.
The creation of an illness management system requires input from
all levels of staff and management and as such the pro-active creation
of an illness management team is the first positive step to be taken
to help prevent illness outbreaks.
Once an illness outbreak occurs, the spread of infection from one person
to another can occur through many ways, for example, the sharing of items
such as flannels, towels, buffet utensils, or drinking glasses. There
are a number of controls that can be put in place or reinforced within 209
the property to help to reduce the risk of spread of infection.
This section outlines routine procedures and Prevention of Spread of
Infection (POSI) controls which, if implemented, may help maintain
‘normal sickness’ levels or, in the event of an illness outbreak, help to
reduce outbreak illness levels to the ‘normal sickness’ level.
Additional guidelines on the specific characteristics of Norovirus and
Cryptosporidium are included towards the end of this section.

©2017 ABTA & FTO

 FOURTEEN: PREVENTION OF SPREAD OF INFECTION
Management responsibility
Whilst the day-to-day management of cleaning
and illness monitoring may be delegated to other
members of staff, the accommodation owner
and manager of the property have the overall
responsibility for illness management and should
monitor illness levels, and ensure that regular and
ongoing cleaning procedures are in place to manage
illness outbreaks and prevent the spread of infection
at the property.
Staff at the property should be trained in illness
management and be able to implement the
Prevention of Spread of Infection (POSI) guidelines
as required. The training delivered, together with
details of staff monitoring conducted by the
property managers, should be recorded to ensure
the procedures are operating correctly and due
diligence can be demonstrated in the event of
an illness outbreak.
210
HEALTH & SAFETY: TECHNICAL GUIDE
THE CONTROL TO PREVENT SPREAD OF INFECTION
The control to prevent
spread of infection
The control to prevent spread of infection
is in two stages:
1. Standby stage
2. Activated stage
Standby stage
This is the day-to-day level of control, exercised
in properties to prevent an infection source within
the operation, for example food, water and pool;
and prevent, as far as reasonably practicable, the
spread of infection. Please refer to the relevant
sections of this technical guide for the day-to-day
management procedures that will assist
in this process.
At this stage, there should only be a ‘normal
sickness’ level (very low number of customers
or staff reporting diarrhoea/vomiting), with
no indication of spread from person to person,
no reports from property staff, travel providers
representatives etc. or any signs of spread of
infection e.g. customers absent from events/
excursions, soiled bedding, soiled toilets etc.
Activated stage
This stage is implemented when illness record
keeping indicates ‘above normal level’ sickness,
and/or illness spread from person-to-person.
Note: The activated stage should be implemented
where confirmed medical reports are received
detailing bacterial, viral or parasitic infection of
customers or staff staying (or recently checked
out) or working at the property.
FOURTEEN: PREVENTION OF SPREAD OF INFECTION
Illness reporting and monitoring
The reporting and recording of the sickness of
customers and staff is vital and will help indicate
whether an illness may be being spread from
person to person.
• Details of those who are ill and their onset date
of illness and symptoms should be recorded
on a Illness Report Form. (An example
Illness Report Form is available at the end
of this chapter).
• If more than one person from a group or family
is ill, each person should be recorded separately
on the Illness Report Form and their individual
onset date of illness and symptoms should be
recorded. Do not assume the onset of symptoms
were all on the same date or that they all
exhibited the same symptoms.
• If the records show different illness onset dates
for family or group members, especially if there
is more than 24 hours difference, it is possible
you may be dealing with an infection which
can be spread from person to person. Such
infections can also be spread to others outside
of the family or group, for example by hand
contact points, public toilets, swimming
pools, etc.
• It is important to ensure that new cases are
communicated to all parties, e.g. doctor, travel
provider, children’s clubs. Ideally the exchange
of information between all parties on any illness
should occur twice daily. If there is an awareness
of a significant increase of illness between these
times, all parties should be immediately notified.
Note: The illness symptoms should be recorded
on the Illness Report Form in the order that they
occurred for each customer e.g. diarrhoea and
then vomiting, or vomiting and then diarrhoea.
It is essential that the illness records provide as
much information as possible. Records should be
accurate, updated and thorough and should include
no less than the information suggested in the illness
report form at the end of this chapter. Records
should be retained for at least three years.
©2017 ABTA & FTO
ILLNESS REPORTING & MONITORING
When to activate POSI
The key indicator to determining whether there is
an illness outbreak is from information contained
within the Illness Report Forms maintained at
reception and by travel provider staff.
On occasion there will be little indication that
there is an illness outbreak occurring until there
is a sudden increase in the numbers of customers
advising the travel provider or property staff that
they are ill. As such, the continual monitoring
of Illness Report Forms is an essential tool in
recognising illness outbreaks in their early stages.
You should liaise with the travel providers in these
instances to discuss and collate the reports received
to ensure that accurate sickness numbers are
collated.
Where illness records reveal that there is an increase
in ‘normal sickness’ levels, the POSI procedures
should be activated.
Management control
When there is an abnormally high level of sickness
reporting or the potential of person-to-person
spread is observed in the Illness Report Forms,
it is recommended that the property manager
establishes a ‘Control of Infection Team’. This should
include a representative from:
• Food and beverage
• Housekeeping
• Technical
211
• Animation (for example, children’s clubs)
• Reception/customer relations
• Property doctor
• Travel provider(s).
 FOURTEEN: PREVENTION OF SPREAD OF INFECTION
‘Control of infection’ team meetings should be held and
the agreed action points should be documented on
an action sheet, which should include the following:
• Date and time of the meeting
• Who was at the meeting
• What was agreed to be done
• Who is responsible for undertaking the
agreed actions
• Timescale for action.
At subsequent meetings, the action points should
be reviewed and signed off as completed or, where
action points are incomplete or outstanding, then
a progress report or reasons for the delay should
be documented.
Staff
All staff should be made aware of the situation and
they should know their roles and responsibilities
during the outbreak.
Illness management during
an outbreak
The management of individuals (customers or staff)
during an illness outbreak will be one of the most
difficult issues to control. The following information
is provided to assist you with this process during an
illness outbreak.
Customers
Customers should be advised to immediately report
any diarrhoea or vomiting incidents to a nominated
212 member of property staff. The staff member in turn
should record the reported sickness on the Illness
Report Form.
• Where a family member is known to be ill,
arrangements should be made for them, or
their family, to have their meals in their room.
• The whole family, where possible, should be
excluded from using the swimming pools until
all have normal faecal movements for 48 hours
after eating and drinking normally.
HEALTH & SAFETY: TECHNICAL GUIDE
ILLNESS MANAGEMENT DURING AN OUTBREAK
• All children should be excluded from children’s
clubs until all have normal faecal movements
for 48 hours after eating and drinking normally.
• Customers should not be moved from one
property to another during the activated stage.
Reception
Reception staff should be briefed on action to be
taken on a report of a sickness or faecal accident.
It is preferable to have a named person on duty at
all times for such incidents.
A copy of the Illness Report Form should be
available for use by reception personnel.
Housekeeping
Housekeeping staff should report to their manager,
any signs of sickness they identify during their
cleaning duties.
Staff sickness
• Any staff displaying signs or symptoms of
illness should immediately report to their
supervisor and the property doctor.
• A Staff Illness Report Form should be kept,
recording similar information to the Customer
Illness Report Form.
• The ill staff member(s) should be excluded from
work until their faecal movements are normal
for 48 hours after eating and drinking normally.
This applies to all staff, including administrative
and maintenance staff.
• The highest standards of personal hygiene
should be practised by all staff when returning
to work after illness.
• Sick staff living in staff accommodation should
be isolated from healthy staff and should remain
confined to their rooms. They should not share
a room with other staff who are still working,
until 48 hours of being symptom free.
FOURTEEN: PREVENTION OF SPREAD OF INFECTION
Property doctor
Customers and staff should be referred to the
property doctor for medical attention. They should
be advised to provide a faecal specimen in order to
assist in identifying the type of infection, and be
provided with any necessary treatment.
• The doctor should maintain details of customers
reporting sickness and on a daily basis,
liaise with the reception to notify them
of such customers, their diagnosis etc.
• During an outbreak, when the infection is
potentially spread person-to-person, where
possible the doctor should visit customers in
their rooms rather than customers visiting the
doctor’s surgery.
Cleaning and disinfection
Illness such as Norovirus can be extremely
infectious with only a few virus particles being
necessary to cause illness. They can also be
extremely hardy, and can live in the environment
for two to three weeks, so thorough and appropriate
cleaning is essential.
• Care should be exercised when cleaning
customer and staff rooms and common areas
e.g. public toilets, as infection can easily be
spread on a cloth used for different tasks or
from failure to keep the cloths separate on
the housekeeping trolley.
• Stocks of hypochlorite, disposable cloths,
colour-coded linen bags etc. should be
maintained and readily available in the event
of an increase in illness.
The following cleaning guidelines should
be followed:
• All housekeeping and cleaning staff should
be trained in cleaning procedures. Records
of staff training should be documented and
the records retained
©2017 ABTA & FTO
CLEANING & DISINFECTION
• Equipment used in the control of an outbreak
should be identified and kept solely for this
purpose. Staff should be advised where the
equipment is stored and how to access it
• It is advisable that specialised ‘hit-squads’
should be formed and given extra training in
the cleaning of affected rooms and public areas,
and in the cleaning up of vomit accidents
• Other housekeeping staff should only clean
the rooms of unaffected customers
• Public areas and public toilets should be
monitored regularly and cleaned more frequently
throughout, for the duration of the outbreak
• Hand washing notices should be placed in
all toilets. Notices should be pictorial or in
English and other languages, as appropriate.
Customer room cleaning
Where there is a high level of illness or evidence
of person-to-person spread, the ‘hit-squad’ should
be despatched to clean the rooms of ill customers.
Other housekeeping staff should continue with
normal cleaning duties of healthy customers. To
achieve this, it is vital that accurate illness records
are retained and that housekeeping staff report
any room where they suspect illness e.g. soiled
sheets, and toilets.
• Particular attention should be given to
sanitising all contact points, such as door
handles, taps, toilet cistern handles, bath rails,
telephones, handrails, etc. and allowing
sufficient contact time:
– Start by disinfecting hard surfaces in
the bedroom before proceeding to the 213
bathroom, ending with the toilet itself
– Any cloths used should be immediately
disposed of into a plastic waste bag
– A fresh cloth should be used for each room
– Have a fresh solution daily of 1,000ppm
hypochlorite, in a spray bottle to spray all
contact surfaces at the end of the clean.
• When cleaning a room where a customer
is ill, paper towels should be used instead
of cloths.
 FOURTEEN: PREVENTION OF SPREAD OF INFECTION CLEANING & DISINFECTION

Customer room cleaning upon sick customer

• The same cloth should not be used for more
check-out
than one task. Ensure cloths are colour-coded
according to use and stored apart at all times Rooms, when vacated by a sick customer, should
to reduce the risk of cross contamination. be thoroughly cleaned as soon as possible and
ventilated by opening windows.
• If using a cloth to wipe down and dry bathroom


fittings, mirrors, etc. work from the low risk
items e.g. mirror, wash hand basin and bath
• If items cannot be appropriately cleaned,
consideration should be given to discarding
to the high risk items e.g. toilet, toilet brush these items.
and bidet.
• Unused disposable items e.g. toilet rolls,
• If mops are used, the head should either be plastic cups should be discarded.
disposable or capable of being laundered.
Re-usable ones should be laundered daily. • Remove window curtains, avoiding unnecessary
agitation and send for laundering.
• When washing cups and saucers, glasses etc.
• Remove bed linen and unused linen and send
the following guidelines should be followed:
for laundering. All bedding should be laundered.
– Firstly ensure hands are thoroughly clean The load temperature should be maintained
using soap and hot water at 65°C (149°F) for at least ten minutes,
or maintained at 71°C (160°F) for at least
– Wash the crockery etc. in hot running
three minutes.
water and detergent with a cloth solely
for this purpose • Decontaminate all equipment in accordance
with manufacturer’s instructions.
– Either leave to air dry or dry with
paper towels • Thoroughly clean all surfaces with a neutral
detergent. If weather permits, place soft
– Where gloves are worn for cleaning the
furnishings in sunlight for several hours, as
bathroom, these should either be removed
ultraviolet light is known to inactivate viruses.
and hands thoroughly washed before


cleaning cups, saucers, glasses etc. or
different coloured gloves used for this task.
• Steam cleaning of upholstered furniture
and bed mattresses present in rooms upon
customer check out, is suggested.
• Soiled linen or linen from a room where a


person is ill, should be bagged separately,
preferably in colour-coded bags. The laundering
• After cleaning, disinfect with 0.1% sodium
hypochlorite (1,000ppm available chlorine).
department should be advised to exercise
special care when cleaning, including the use Rooms recently vacated by customers who have
of disposable gloves and protective clothing been sick should be left vacant for as long as
when handling soiled linen. possible, until the cleaning routine above has
214 been undertaken.
• All mattresses and soft furnishings which
have been contaminated with vomit should
be removed for steam cleaning.

• Drinking glasses should be removed from

rooms and replaced with disposable plastic
cups. These should be changed daily.

• Records of the cleaning undertaken should be

documented and the records retained.

HEALTH & SAFETY: TECHNICAL GUIDE

FOURTEEN: PREVENTION OF SPREAD OF INFECTION
Cleaning public toilets
Cleaning of toilets in common areas should
be increased to hourly, with equipment clearly
identified for each toilet area only.
• Spillages should be cleaned as outlined above.
• Disposable gloves should be worn when
cleaning the toilets in public areas and gloves
should be changed after cleaning each toilet
block (gentlemen, ladies and disabled).
• The cleaning procedure for vomit is outlined
below in the vomit action plan.
The Vomit Action Plan
In the event that a vomit incident occurs,
particularly in those areas frequently used by
the customers and staff, the ‘hit-squad’, who
are trained to manage the incidents, should be
mobilised to the area. The area should be closed,
or cordoned off to customers for at least one hour,
and windows, where appropriate, should be opened
to allow air circulation.
Cover: All vomit should be covered as soon as
possible. Place towels, table cloth, newspaper
etc. over the vomit before summoning assistance.
This will reduce further air contamination.
Clear: All customers and non-essential staff should
be moved away from the area, where possible
clearing the room of all persons. The door should
be closed and the windows opened for at least one
hour in order to thoroughly ventilate the room.
Clean: The special cleaning team should be
assigned to clean up the vomit and thoroughly
clean the whole room or area.
©2017 ABTA & FTO
THE VOMIT ACTION PLAN
An example of a cleaning procedure
for vomit incidents
Materials:
−− Disposable vinyl or latex gloves
−− Disposable apron
−− Absorbent paper towels
−− Disposable cloth
−− Plastic waste bag
−− Hypochlorite solution 1,000ppm
−− Warm water and detergent.
Procedure:
−− Put on disposable gloves and apron
−− Gather the spillage together, using absorbent
paper towels, and place in a plastic waste bag
−− Wash area with warm water and detergent
using a disposable cloth
−− Disinfect area using hypochlorite solution
and allow the solution to remain in
contact with the surface for ten minutes
if practicable
−− Remove gloves and apron and place in
plastic waste bag
−− Wash hands thoroughly with soap and
running water, ensuring that all surfaces
are covered. Hand wipes are not a suitable
substitute.
There is evidence that when a person vomits,
the virus particles are aerosolised over an area of
approximately 8m, therefore the whole of the room
in which this occurs should be thoroughly cleaned
and all surfaces wiped with a hypochlorite solution.
215
Swimming pools
Please refer to chapter 4 Pool Safety of this
technical guide for details of managing pool
related faecal and vomit incidents.
 FOURTEEN: PREVENTION OF SPREAD OF INFECTION
Water supply
During an illness outbreak, water samples should be
submitted to an accredited laboratory to confirm
the absence of coliforms and faecal coliforms.
Points of sampling should include:
• Incoming water
• Water, post treatment
• Kitchen tap
• Furthest point from the supply
• Highest point of supply.
Where dosing of chlorine is undertaken on site,
the dosing should be increased to achieve 0.5ppm
at each tap point until illness reports have ceased
for seven days.
If the water supply is not dosed on site and water
tests indicate less than 0.1ppm chlorine at any
tap point:
• Contact the water supplier to ensure the
chlorine level is increased to ensure 0.2ppm
at every tap point
• Advise customers to utilise bottled water,
including for cleaning teeth
• Ensure any water used on-site for washing
food, not subject to a cooking process, is
treated on-site to at least 0.5ppm free chlorine
or utilise bottled water
• Cease the use of water supply for ice making
and post mix drinks or any other beverage
which is not served hot
216 • Remove or cordon off communal water
fountains/dispensers from use for the
duration of the outbreak.
Where the water is utilised, due to adequate
chlorine levels, samples should continue to be taken
on a weekly basis until the illness has ceased.
If, at any stage, infection in the water is considered
to be caused by a parasite, the use of water for all
food and beverage preparation should cease and
expert advice should be sought immediately.
HEALTH & SAFETY: TECHNICAL GUIDE
WATER SUPPLY
Waste water/irrigation
Waste water, including effluent from a sewage
treatment plant, should not be used to irrigate
grounds and gardens of the property during the
activated stage.
Irrigation water should be treated with chlorine, to
ensure bacterial growth is eliminated in the water,
storage tanks, pipe work etc.
Food and beverage service
During the illness outbreak, consideration should
be given to serving only hot plated food and
temporarily stopping buffet service. Where this is
not possible, the following should be implemented:
• All food should be dispensed by catering staff.
It is appreciated that this may not always be
feasible. Care should be exercised over self-
service food, as children’s and adult’s hands
may be contaminated and this contamination
can be passed on by contact with dispensing
equipment or food
• Customers should be encouraged to wash
their hands before entering dining areas
or restaurants
• Customers should be provided with
anti-bacterial gel/spray on arrival at the
restaurant to reduce the risk of hand contact
contamination. This may not kill the virus but
reminds the customers that they should also
take precautions
• Ensure utensil hand contact points cannot come
into contact with other displayed food. Ensure
a separate utensil is provided for each food dish
• Change tongs, service spoons and ladles
for clean equipment every 30 minutes or
whenever it is observed that they are
potentially contaminated
• Have staff on hand to help children dispense
food and remove any tongs, service spoons,
ladles or food which may have been
contaminated by children e.g. a child sticking
their finger into the food
FOURTEEN: PREVENTION OF SPREAD OF INFECTION
• If anyone vomits in an area with uncovered
food, including near food display areas, there
is a risk that uncovered food and surrounding
surfaces may have been contaminated by the
virus. The following should be carried out:
– The food should be discarded immediately
– All surfaces should be thoroughly
cleaned with a hypochlorite solution
(1000ppm chlorine)
– The area should be aired for at least one
hour by opening doors and windows. There
should be mesh over window openings to
prevent the entry of flies.
Children’s facilities
In the activated stage, where the infection is
potentially gastric flu, consideration should be
given to closing the children’s club until at least
72 hours after any affected child who has attended
the club has recovered.
• There should be daily liaison between reception
staff/outbreak team and the children’s club to
ensure that children’s club staff are aware of
families who have been ill.
• Exclude from the children’s club, all sick children
and children from the same family until all have
normal faecal movements for 48 hours after
eating and drinking normally.
• If a child complains of feeling sick or has a
stomach upset whilst in the club, they should
be taken out immediately so that they are not
sick within the club area and their parents
should be requested to collect them.
• Keep a record of all illness in children.
This should also be recorded on the central
Illness Report Form.
• Disposable aprons and gloves should be worn
for nappy changing. Nappies should be disposed
of in a sealed plastic bag and stored in a
container out of reach of other babies and
children. Gloves and aprons should be disposed
of after each use. Hand washing facilities should
be readily available and hands thoroughly
washed and sanitised afterwards.
©2017 ABTA & FTO
CHILDREN’S FACILITIES
• If a child vomits or has diarrhoea in the toilet
area, the toilet area should be closed until it
has been thoroughly cleaned and sanitised.
• If drinks are provided, disposable cups should
be provided for single use and be discarded
immediately after use.
• Drink machine taps should be sanitised at the
start and end of each day utilising a disposable
cloth or paper towel.
• Staff should ideally serve drinks from these
dispensers rather than allowing children to
handle taps.
• Where children/staff bring their own bottles
of water/drink, these should be clearly marked
with the person’s name. The sharing of bottles
should be avoided.
• If food is provided, it should be served by staff.
Prior to the start of the food service, both staff
and children should thoroughly wash their hands.
• All hand contact points, including toys, should
be cleaned and sanitised at the end of each day.
• Toilets should be cleaned on an hourly basis
when the club is in use, with equipment clearly
identified for the toilet area only.
Outbreak communications
External communications
In the event that an illness outbreak is suspected,
it is essential that the supplier notifies the
following people:
217
• The local public health authority
• The travel providers and suppliers contracted
with the property. Please note that travel
providers reserve the right to dispatch an
independent consultant to the property in
order to conduct an outbreak investigation.
Consideration should be given to providing a
potential press statement, although this should
be discussed with the travel providers.
 FOURTEEN: PREVENTION OF SPREAD OF INFECTION NOROVIRUS

Internal communications Norovirus

Customers in-house should be informed of the
outbreak situation and the measures that have Norovirus is a very common cause of
been implemented. In addition, customers and gastrointestinal illness and outbreaks can strike at
staff should be advised to: any time of the year in any location around the
world. Norovirus is spread from person to person
• Increase their personal hygiene after using the
extremely easily, and as such, it can be a major
toilet and when touching food. Hands should
problem for accommodation providers, cruise
be washed with hot running water and soap
operators and airlines.
for at least 15-20 seconds and dried thoroughly
afterwards with a disposable paper towel. Norovirus outbreaks are typically recognised by
Effective personal hygiene is the most efficient a sudden rise in illness reports within a property,
way of reducing the spread of infection with symptoms including acute abdominal pain,
vomiting and diarrhoea. Projectile vomiting is one
• Stay in their rooms if they feel unwell and
of the signature symptoms in the early stages of a
contact the reception by telephone. This will
Norovirus outbreak, although this may decrease as
reduce the risk of them vomiting in a public
the outbreak proceeds, with diarrhoea becoming
area. Arrangements should be made to provide
the predominant symptom.
food and water in their rooms
Symptoms of Norovirus are generally quite short,
• Refrain from using the pool if they are unwell
lasting for around 24 to 48 hours although as with
• Use their own toilet and washing facilities, as most illnesses, there can be variances depending
upon the individual suffering from the symptoms.
opposed to the public facilities, where possible.
In most cases of Norovirus, symptoms are self-
limiting and medicines are not necessarily required
Defining the end of the outbreak although doctors may prescribe anti-sickness drugs
and de-activating POSI or, where required, will look to reduce dehydration
by the use of saline drips.
The end of the outbreak is usually determined Norovirus spreads easily and can be passed on
as follows: via food, contaminated surfaces and can also be
• 48 hours after vomiting and/or diarrhoea breathed in. Illness reports often reveal that there is
significant person-to-person spread between family
has ceased in the last known case
and travel groups and also between staff members
• No new cases have been reported in the who share accommodation.
previous 72 hours.
On occasion there may be a small number of
218 customers with persistent symptoms and it is
advisable to segregate those customers in order to
facilitate a return to normal operational activity.
On declaring the end of the outbreak, the
management team should advise all relevant
bodies including the travel provider and local
health authorities where appropriate.
Vigilance should be maintained during the
immediate period following the recommencement
of unrestricted activity, because there is a risk of
re-emergence of the outbreak at that time.

HEALTH & SAFETY: TECHNICAL GUIDE

FOURTEEN: PREVENTION OF SPREAD OF INFECTION
Are Norovirus outbreaks avoidable?
The simple answer to this question is, not entirely.
Customers and staff are the most common vehicle
of infection due to the incubation period of the
virus (24 to 48 hours), for example:
• A customer who may be unaware that they
have the virus when they check in. If a customer
is ill with vomiting or diarrhoea on arrival, they
should be restricted to a safe area, until staff
have consulted the property doctor
• A staff member may be unaware that they
have the virus when they come to work. All
ill staff members should report by telephone
before coming to the property and should be
excluded until they have recovered
• A person visiting the property may be unaware
that they have the virus
• Contaminated food, although this is rare,
but the type of food that is high risk is shellfish,
especially if harvested in an area where there
is a Norovirus outbreak in the local population.
What are the signs and symptoms of infection?
Classically Norovirus infection has the
following characteristics:
• The most common symptoms are nausea,
vomiting and diarrhoea. Symptoms often start
with the sudden onset of nausea followed by
projectile vomiting and watery diarrhoea.
However, not all of those infected will
experience all of the symptoms
• Duration of illness is 12-60 hours
• Incubation period of 12-48 hours
• Both staff and customers affected.
There is evidence that new strains of the causative
virus are emerging and, while with some strains,
vomiting is the predominant symptom, with others,
it is mainly diarrhoea with quite mild vomiting. It
can affect adults and children in a different manner.
©2017 ABTA & FTO
NOROVIRUS
Other symptoms include nausea, abdominal
cramps, headache, muscle aches, chills and fever.
Symptoms last between one and three days and
recovery is usually rapid thereafter. All age groups
are affected. The severity of the vomiting may result
in dehydration especially in the elderly and very
young.
How does the virus spread?
The virus is easily transmitted from one person to
another. It can be transmitted by contact with an
infected person. The infectious dose is very low:
swallowing as few as 10-100 virus particles may
be enough to cause illness.
• When an infected person vomits or has
diarrhoea, an unseen cloud (aerosol) of virus
enters the air and can be breathed in by others
in the area.
• Some of the virus will also settle on surfaces
and furnishings leading to environmental
contamination. The virus can subsequently
be picked up by a customer or staff member
and infect them.
• If someone is ill in the dining room, kitchen
or similar food area, any uncovered food can
become contaminated by the virus cloud.
If this food is eaten, the virus will spread.
How is the diagnosis made?
Mainly from the clinical symptoms. Norovirus
infection should always be suspected if someone
has unexpected vomiting. Such vomiting may
come on so suddenly that they have no time to go
to their room or a toilet area. Housekeeping staff
should report any requests for new linen as a result
of a vomiting or diarrhoea incident in a room. If 219
further cases occur in other customers within a few
days, the diagnosis of Norovirus is heightened.
Unexplained diarrhoea may be due to Norovirus
infection, but may be confused with food poisoning.
Norovirus diarrhoea usually does not last as long
as food poisoning diarrhoea, which can persist for
many days. If a customer or staff member has acute
diarrhoea that clears in 24-30 hours, be alert as it
may be the start of a Norovirus outbreak.
 FOURTEEN: PREVENTION OF SPREAD OF INFECTION
Laboratory tests
Laboratory tests are becoming more readily
available but specimens of faeces or vomit need
to be collected in the first day or two of the illness.
Laboratories with the necessary expertise and
equipment to do the test will be able to advise on
how long it takes for a result to become available.
Laboratory tests cautions:
• Even if tests are negative, persons may still be
suffering from Norovirus infection
• Preventative actions should be taken if the
clinical signs suggest Norovirus
• Waiting for laboratory results will delay
effective control.
Who is at risk of contracting Norovirus?
There is no specific group who are at risk of
contracting Norovirus – it affects people of all ages.
The very young and elderly should take extra care if
infected, as dehydration is more common in these
age groups.
Outbreaks of Norovirus are reported frequently
anywhere that large numbers of people congregate
for periods of several days. This provides an ideal
environment for the spread of the disease. Hotels
and cruise ships may be particularly affected by
outbreaks of Norovirus.
What is an outbreak?
In a tourist accommodation setting it is difficult to
establish a clear definition of what an outbreak is
and definitions can vary. It will depend on several
factors such as:
220 −− the size of the property,
−− the number of people staying there,
−− whether the initial cases (customers or staff)
were within one family or not,
−− the number of cases,
−− the period of time, etc.
HEALTH & SAFETY: TECHNICAL GUIDE
NOROVIRUS
However, as a general rule, if there are five or more
cases within a period of 24 hours, displaying the
above clinical symptoms, then this should
be regarded as an outbreak. In this situation, the
senior management of the property should be
informed of the outbreak.
This should be escalated and discussed with their
travel provider’s health and safety departments
and advice should be sought from their internal
or external health and hygiene advisers.
Outbreak patterns
The outbreaks in properties that have been studied
show similar patterns if there are no prompt
effective control measures.
• The number of cases rises sharply at the onset,
diminishing over the next few days.
• Further new cases usually occur shortly after
the arrival of new customers. Within a day or
two of new customers arriving, new cases of
the illness are reported.
• The number of new cases slowly falls each
week over a period of five to seven weeks.
Management
Good hygiene standards and proactive illness
management techniques can help prevent the
onset of a Norovirus outbreak, although these
are not fool-proof.
Customers
During Norovirus illness outbreaks, customers may
request to be moved to an alternative property.
It is recommended that customers should not be
moved as this will simply spread the illness to the
new accommodation.
The implementation of the POSI guidelines detailed
within this section, is essential when the onset of an
outbreak is identified.
FOURTEEN: PREVENTION OF SPREAD OF INFECTION CRYPTOSPORIDIUM

Cryptosporidium Please refer to chapter 4 Pool Safety and chapter 8

Water Management sections of this technical guide
for more details.
Cryptosporidium is a parasitic organism related to
contaminated water supplies that can cause an Note: Cryptosporidium is not destroyed by the
acute gastro-intestinal illness in humans. presence of chlorine in water which makes the
implementation of design based and proactive
Cryptosporidiosis is caused when the eggs or control measures vitally important.
oocysts enter the gastro-intestinal tract when
contaminated water is swallowed. The eggs then
Prevention of swimming pool contamination –
hatch and the gut becomes populated with
education of bathers
Cryptosporidium which cause symptoms such as
diarrhoea and abdominal pain. Bathers can be the principal source of swimming
pool contagion so measures intended to avoid
Symptoms of Cryptosporidiosis last for seven to 14
this kind of contamination are necessary. Refer to
days, although as with many illnesses, this can vary
chapter 4 Pool Safety of this technical guide for
from person to person. The incubation period is
further information.
usually a minimum of seven days and may be up to
90 days which often makes identifying the source of The implementation of the POSI guidelines detailed
the illness very difficult. within this section is essential when the onset of an
outbreak of Cryptosporidium is identified.
Outbreaks of illness related to Cryptosporidium
are relatively rare, however as such outbreaks
do occur, accommodation providers should put in
place strong controls to prevent the occurrence
initially and then proactively manage them should
they occur.
One key factor to remember with Cryptosporidium
is that it can be spread by water and also by
contact with food. Essentially, as transmission
is via the faecal-oral route, the maintenance
of good personal hygiene standards and strong
housekeeping controls are essential.
There are no absolutely guaranteed preventative
measures against Cryptosporidiosis associated
with bathing water (swimming pools, hydro
massage baths and similar). Chlorination, at
the concentrations normally used in swimming
pools is not effective against Cryptosporidium. 221
Nonetheless, it is considered that good treatment
of the water, the filtration in particular, and correct
maintenance of the swimming pool, are basic
requisites for prevention.

©2017 ABTA & FTO

 FOURTEEN: PREVENTION OF SPREAD OF INFECTION VIRAL AND BACTERIAL INFECTIONS

Viral and bacterial infections Preventing skin infections spreading

There are a number of viral and bacterial skin
infections that can be passed from person to
person or via a fomite such as clothing, towels,
and utensils. Two examples of these are as follows:
PVL-Staphylococcus aureus
Staphylococcus aureus (SA) is a type of bacterium
commonly found living on healthy skin. It has
an affinity to moist surfaces of the body, such
as the nostrils, armpits and groin. People carry
many different strains of SA, some causing more
infections than others. Some strains can produce
the Panton-Valentine Leukocidin (PVL) toxin
which was named after doctors Panton and
Valentine first found this chemical that can kill
white blood cells; hence ‘leukocidin’.
These strains commonly cause boils or skin
abscesses and are occasionally associated with
more serious infections of the lungs, blood, joints
and bones. Some strains of methicillin-resistant
Staphylococcus aureus (MRSA) present in the
community can also produce PVL toxin.
Impetigo
Impetigo is a common and highly contagious skin
infection that causes sores and blisters. It’s not
usually serious and often improves within a week
of treatment.
There are two types of impetigo:
• Non-bullous impetigo, which typically affects
the skin around the nose and mouth, causing
222 sores to develop that quickly burst to leave a
yellow-brown crust
The advice below can help to prevent the spread
of the infection to other people or to other areas
of the body. Individuals are advised:
• To stay away from communal areas until the
sores have dried up, blistered or crusted over,
or until 48 hours after starting treatment
• Not to share flannels, sheets or towels with
anyone who has impetigo, and ensure they
are laundered appropriately
• To wash the sores with soap and water, and
cover them loosely with a gauze bandage or
clothing if possible
• To avoid touching the sores, or letting others
touch them, whenever possible
• Not to scratch the affected areas. It is advisable
for individuals to keep nails clean and short to
reduce the risk of further damage caused by
scratching
• To avoid contact with newborn babies, preparing
food, playing contact sports, or going to the gym
until the risk of infection has passed (when the
rash has crusted over, or after at least 48 hours
of treatment with antibiotics)
• To wash hands frequently, particularly after
touching infected skin
• To launder washable toys and wipe non-washable
soft toys thoroughly with a cloth that has been
wrung out in detergent and warm water and
allowed to dry completely.

• Bullous impetigo, which typically affects the

trunk (the central part of the body between
the waist and neck), causing fluid-filled blisters
(bullae) to develop that burst after a few days
to leave a yellow crust
Both types of impetigo may leave behind some
red marks when the crusts have cleared up, but
these will usually improve over the following
days or weeks.

HEALTH & SAFETY: TECHNICAL GUIDE

FOURTEEN: PREVENTION OF SPREAD OF INFECTION STANDARD HYGIENE PRECAUTIONS

Standard hygiene precautions

The accommodation and facilities management are
responsible for ensuring basic training for staff in
hygiene, and maintenance of equipment. While on
the premises, staff, clients or visitors should follow
the management’s procedures on infection control.
All premises should be encouraged to have a policy
which includes a statement that individuals with
boils, open sores or cuts which cannot be contained
by a dressing should be excluded until the wound
has healed. The following standards apply:

• The management should ensure that access to

basic hand washing facilities is provided. Liquid
soap, warm running water and paper hand
towels are recommended. Where hand towels
are not available, hot air dryers can be used

• It is the responsibility of each individual using

the premises to ensure that they use the hand
washing facilities before entering and when
leaving, or any time when hands are visibly
soiled

• Staff must keep skin lesions (e.g. boils, open

sores, or cuts) covered with a clean dry dressing.
If fluid seeps through the dressing and it cannot
be contained, exclusion of the individual
is advised until the wound has healed and
treatment or decolonisation has begun

• Personal items (e.g. towels, robes etc.) should

not be shared; they can be used by others only
after laundering

• Soap, razors, toothbrushes and water bottles

should never be shared

• A barrier (e.g. a towel or a layer of clothing)

between the skin and shared equipment
should be used 223

• If there has been substantial skin-to-skin

contact with another person or communal gym
equipment has been used, users should take a
shower and arrange for the equipment to be
cleaned and disinfected.

©2017 ABTA & FTO

 224
Property name Dates covered Property manager name

Completed by No. of customers Total no. of customers

affected in-house

Customer Booking Board Travel Arrival Onset Symptoms Duration of Doctor seen Diagnosis Any additional
name ref. basis provider date date of (use code) symptoms yes/no comments or
illness information regarding
investigations being
Illness report form

carried out locally

or the source of
the illness

HEALTH & SAFETY: TECHNICAL GUIDE

FOURTEEN: PREVENTION OF SPREAD OF INFECTION
TEMPLATE

Symptoms Code: D = Diarrhoea, V = Vomiting, S = Stomach Cramps, F = Fever, O = Other (Please specify)

Comments
FOURTEEN: PREVENTION OF SPREAD OF INFECTION TEMPLATE

Cryptosporidium incident report form

Property: Resort:
Completed by: Company:

Name Travel Date of Date of Date of Date Where

provider arrival in departure onset of diagnosis diagnosis
property symptoms made made

225

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SECTION FIFTEEN

Legionnaires’ Disease
Introduction

The Legionnaires’ disease section of this technical guide has been

provided to assist tourism accommodation providers and other
associated suppliers identify the core Legionella management
components that should be provided in tourism accommodation.

Legionnaires’ disease is distributed worldwide and although not very

common, the number of reported cases thought to be associated with
contaminated hotel water systems is significant. In Europe, approximately
25% of all the Legionnaires’ disease cases are associated with travel.
On average, the total number of travel associated Legionnaires’ disease
cases reported to the European Centre for Disease Prevention and Control
(ECDC) per year, has oscillated between 800 and 1,000 cases per annum.
This is a disease that is dangerous to both the customers and the property
staff but can be largely prevented by taking adequate precautions
in the property.

The information contained in this technical guide has been devised

mainly for tourism accommodation but can also be used also in other
settings e.g. excursion venues.

227

©2017 ABTA & FTO

 FIFTEEN: LEGIONNAIRES’ DISEASE LEGIONNAIRES’ DISEASE FACTS
Management responsibility
Whilst the day-to-day management of
Legionella prevention may be delegated to
another member of staff, the accommodation
owner and manager of the property have
overall responsibility to monitor the Legionella
prevention procedures of their property to
ensure they are operating correctly.
Staff at the property should be trained in Legionella
management. The training delivered, together
with details of staff monitoring, conducted by the
property managers, should be recorded to ensure
the procedures are operating correctly and due
diligence can be demonstrated in the event of
any case of Legionella infection.
Any property that does not have an active
programme to control the growth of Legionella
should implement a Legionella prevention
management procedure as soon as possible.
Licensing and certification
Properties should be operating legally, in accordance
with their country’s requirements. If appropriate
to the country of operation, the accommodation
provider should have a valid Legionella prevention
management certificate, Legionella prevention
certificates of official inspections of water systems
etc. or equivalent provided by a recognised
certification agency or relevant local authority.
228
HEALTH & SAFETY: TECHNICAL GUIDE
Legionnaires’ disease facts
Legionnaires’ disease is a pneumonia acquired by
breathing air contaminated with Legionella. The
incubation period (time span between the infection
and the onset of symptoms) is generally quoted
as 2 to 10 days but can be longer in a significant
number of cases. The symptoms of the illness are
similar to other types of pneumonia and a definitive
diagnosis requires specific laboratory tests, which in
travel associated cases may not be done until the
person has returned home.
The bacteria can be dispersed from the water, where
it lives, to the air through aerosols (small droplets
of water in the air) that may not be visible and
that are created, for example, by running a shower,
flushing a toilet or from bubbles bursting
in a spa pool.
Legionella is distributed worldwide and can be
found in both natural and man-made water
systems. The bacteria can live and multiply in water
at temperatures of 25°C (77°F) to 50ºC (122ºF). In
addition, certain conditions, like the presence of dirt,
stagnation, corrosion, slime, etc. favour Legionella
growth. It is well known that high numbers of
Legionella can be found in inadequately maintained
man-made water systems, which can then infect
customers and staff to cause illness.
Prevention of the disease is mainly based
on interventions aimed at controlling the
contamination and growth of the organism in
the different water systems of the property.
Effective measures can control the growth and
hence reduce the risks.
FIFTEEN: LEGIONNAIRES’ DISEASE RISK AREAS

Where are the risk areas Where can Legionella multiply?

in a property?
Legionella can grow wherever certain favourable
Wherever aerosols can be created by a water conditions are met. Some examples of these
system potentially contaminated by Legionella conditions are:
there is a risk of infection, including, but not
limited to:
• In water at temperatures between
25ºC(77ºF) and 50ºC (122ºF)
• Showers and taps • In hot and cold water tanks or cisterns
• Spa pools, hot tubs and whirlpools • Pipes with little or no water flow
(this includes unoccupied rooms)
• Cooling towers and evaporative condensers used
for air conditioning and other purposes, even
if situated on the roof or in the grounds of the
• Slime (biofilm) and dirt on pipework
components and tank surfaces
property
• Rubber and natural fibres in washers and seals
• Ornamental fountains and water features
• Water heaters and hot water storage tanks
• Recreational water features with temperatures lower than 50°C (122°F)
• Water parks • Scale and corrosion in pipes, showers and taps
• Mist cooling systems • Stagnant water.
• Humidifiers These situations and conditions encourage the
growth of Legionella and increase the risk of
• Food display cabinets with misting devices infection to customers and staff.
• Irrigation systems
• Toilet cisterns
• Other plants and systems containing water
which may release a spray or aerosol during
operation, demonstration or when being
maintained, for example industrial water
systems, air washers and humidifiers.

229

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 FIFTEEN: LEGIONNAIRES’ DISEASE LEGIONELLA PREVENTION PLAN
Legionella prevention plan
There should be a Legionella prevention plan at the
property based on, or equivalent to, the information
for accommodation owners and managers of
premises and other accommodation sites published
by the European Guidelines Working Group.
See the European Technical Guidelines for the
Prevention, Control and Investigation, of Infections
caused by Legionella species. See References (ECDC
website).
• Advice about specific controls should be sought
from experts in this field who, in addition, can
carry out a full risk assessment of the property.
• As part of the Legionella prevention plan,
a simple Legionella control audit should be
conducted on the property on a regular basis.
– Properties that operate all year round
should conduct their audit at least annually.
−− Properties that operate on a seasonal
basis should conduct their audit prior
to the commencement of each season,
as the property opens but prior to
receiving customers.
• An example checklist based on the 15 point
plan is available at the end of this chapter. This
checklist can be used as a first step in
establishing a plan for the property.
– The checklist should be completed by the
person responsible for Legionella prevention
in the property but will require input by
other responsible people e.g. domestic
services manager.
– The completed checklist should be reviewed
and signed off by the property manager.
230
Legionella management
A detailed Water Safety Plan (WSP) should cover
the preventative actions for Legionella, although
many accommodation sites prefer having a
HEALTH & SAFETY: TECHNICAL GUIDE
specific management plan for Legionella prevention
(following local regulations or guidelines). Refer
to Water Safety Plan in chapter 8 Water Safety
Management.
• The risk assessment should be reviewed regularly
(at least every two years) and in any case
whenever there is reason to suspect that it
is no longer valid e.g. when there have been
changes made to the water system or its use,
or the results of checks indicate that control
measures are no longer effective.
• The local public health authorities may be
able to recommend a good source of advice
or alternatively, the travel providers may be
able to advise you of a Legionella expert who
can assist.
Solar energy and other energy
recovery systems
When solar energy, or any other energy recovery
system, is used for heating hot water, the principles
of Legionella prevention should still be followed.
For example, the hot water should be delivered
to the hot water system at 60ºC (140ºF) and be
kept in the entire water network in the range 50ºC
(122ºF) and 60ºC (140ºF). This usually will require
supplementary heating by conventional heating
systems particularly during the cooler months.
Reducing the risk –
Legionella 15 point plan
The following 15 point plan (adapted from the
European Technical Guidelines for the Prevention,
Control and Investigation, of infections caused by
Legionella species) could be used as a guide to
create a Legionella prevention plan. If the following
15 steps are implemented and documented
evidence is retained to prove that the steps have
been clearly followed, this will provide a reasonable
starting point in reducing the risk of Legionella
infections.
FIFTEEN: LEGIONNAIRES’ DISEASE LEGIONELLA 15 POINT PLAN
1. Have at least one named appointed competent
person (or a Water Safety Plan responsible) for
Legionella control.
2. Ensure the named person have sufficient
training and experience to be able to carry
out their role competently and other staff are
trained to be aware of the importance of their
role in controlling Legionella.
3. Ensure that the source water quality meets the
requirements of the EU Drinking Water Directive
(Council Directive 98/83/EC) by:
−− ensuring that the water supply is
continuous (intermittent supplies result in
depressurization of water supply pipework
which is likely to result in the release of
nutrients (biofilm, scale and corrosion) into
the system. It should be maintained at
temperatures below 25ºC (77ºF) ideally
below 20ºC (68ºF), throughout the system
to all outlets (this may not be possible when
the ambient temperature is high, but every
effort should be made to ensure that cold water
entering a premises and in storage remains as
cold as possible). See Note on page 232.
−− checking that there are appropriate
backflow protection devices where there are
connections from the drinking water system
to non-potable water systems (such as fire
suppression systems) and or equipment and
that these have been checked on an annual basis.
4. Inspect the inside of cold water tanks at least
once per year and disinfect with 50mg/l
chlorine and clean if they contain a deposit or
are otherwise dirty.
5. Keep hot water hot and circulating at all times:
at least 50ºC (122ºF) at the outlets (too hot
to put hands into for more than a few seconds)
throughout the entire hot water system (ensure
there are hot water warning signs so users are
aware of the scalding risk).
6. Run all taps and showers in guest rooms and
other areas for several minutes to draw through
water until it reaches the temperatures stated in
points 3 and 5 (or target biocide levels where
cold water temperatures cannot be achieved) at
least once a week if rooms are unoccupied and
always prior to occupation.
©2017 ABTA & FTO
7. Keep showerheads, hoses and taps clean and
free from scale and biofilm.
8. Clean, drain and disinfect water heaters
(calorifiers) once per year.
9. Disinfect the hot water system and water
heaters with high level (50mg/l) chlorine for
2–4 hours after work on the system and before
the beginning of every season.
10. Clean and disinfect all water filters regularly
as directed by the manufacturer, at least every
one to three months. Note: Point-of-Use filters
should not be replaced if removed but a new
one fitted according to the manufacturer’s
instructions
11. Inspect water storage tanks, cooling towers and
visible pipework monthly. Ensure that all linings
and coverings are intact and firmly in place.
12. Clean and disinfect cooling towers and
associated pack and pipes used in evaporative
air conditioning systems regularly – at least
twice per year
13. Ensure that when carrying out system
modifications or new installations they do not
create pipework with intermittent or no water
flow, and disinfect the system following any
work.
14. If there is a spa pool (also known as hot tubs,
whirlpool spas and spa baths) ensure that:
−− it is continuously treated with 3–5mg/l
chlorine or bromine and the levels and pH
(7.0-7.6) are monitored at least three times
per day including at the beginning of each
day
−− any adverse monitoring results have been
appropriate dealt with in a timely manner
−− Legionella testing has been carried out by
an accredited laboratory 231
−− at least half of the water is replaced each day
−− sand filters are backwashed daily after the
last user has left the pool
−− the whole system is cleaned and disinfected
once per week.
 FIFTEEN: LEGIONNAIRES’ DISEASE SPA POOLS
15. Daily records are kept of all water treatment
readings, such as temperature, pH and chlorine
concentrations and ensure they are checked
regularly by the manager as being satisfactory.
Note: Where target temperatures cannot
be achieved due to local conditions, suitable
alternative residual disinfection procedures must be
used and supported by regular testing for Legionella.
Residual disinfection procedures that have been
used successfully include chlorine, chlorine dioxide
and copper/silver ionisation. If chlorine is used in
the mains water supply, it may be still necessary to
use a supplemental source of chlorine at the site in
order to achieve a sufficient chlorine concentration
at the terminal points (e.g. >0.2mg/l). However,
the efficacy of a biocide dosing system depends on
the system conditions and water chemistry; any
treatment system must be validated to ensure it is
effective in each system and a monitoring plan put
in place to ensure ongoing verification. It should
also be noted that chlorine disinfection is more
efficient when close to pH 7.0 and this should be
the target.
Wet cooling towers
Accommodation providers should have:
• A water treatment programme which includes:
−− Effective biocide treatment
−− Anti-scale and corrosion treatment
−− Conductivity control to control
dissolved solids
• A monitoring/testing programme to
ensure it is operating within chemical and
microbiological control parameters
232
• An effective maintenance programme
to ensure that all components (e.g. drift
eliminators, pumps, dosing system, filters, etc.)
of the system are in good mechanical order.
HEALTH & SAFETY: TECHNICAL GUIDE
Spa pools
It is recognised that some spa pools, especially
those located externally, are at higher risk of
contamination as a result of, for example, suntan
lotions from bathers or algae through exposure
to sunlight.
Contamination may build up in non-accessible areas
such as in water pipework and aerators. These areas
will require a combination of dismantling, additional
cleaning and disinfection. The frequency of this
additional cleaning will depend on usage.
Further advice about other specific prevention
measures and controls should be sought from
Legionella experts.
For more information on Legionnaires’ disease
you can consult the following websites:
European Centre for Disease Prevention
and Control (ECDC)
https://ecdc.europa.eu/sites/portal/files/
documents/Legionella%20GuidelinesFinal%20
updated%20for%20ECDC%20corrections.pdf
World Health Organization (WHO)
http://www.who.int/water_sanitation_health/
emerging/legionella_rel/en/
ESCMID Study Group for Legionella Infections - ESGLI
https://www.escmid.org/research_projects/study_
groups/esgli/
EU SHIPSAN ACT Joint Action
http://www.shipsan.eu/KeyResources.aspx
ANSI / AHSRAE Standard 188-2015 -
Legionellosis: Risk Management for Building
Water Systems
https://www.ashrae.org/resources--publications/
bookstore/ansi-ashrae-standard-188-2015-
legionellosis-risk-management-for-building-water-
systems
Health and Safety Executive (HSE). Legionnaires’
disease- the control of Legionella bacteria in
water systems. HSG 274, Parts 1, 2 and 3. 2013
http://www.hse.gov.uk/pubns/books/hsg274.htm
FIFTEEN: LEGIONNAIRES’ DISEASE TEMPLATES

Legionella management checklist

This checklist is based on the information for owners and managers of tourism accommodation and
other accommodation sites published by ECDC. In particular, the 15 point plan for reducing the risk has been
taken into account. However, the checklist is just an example of a basic assessment and has to be adapted
to each site, to local regulations and to any other specific technical conditions e.g. solar energy.

Property name

Resort

Country

Date

Name of person completing checklist

Signature of property manager

Date checklist completed

Name of the person responsible for Legionella control

Have at least one named appointed competent person (or a Water Safety Plan responsible) for Legionella control.
One member of staff, often the person in charge of engineering or maintenance, should be responsible to
the property manager for ensuring that there is an active Legionella control plan.

Have the named persons been trained in control of Legionella? Yes/no

Do the named persons ensure that other staff are aware of their responsibilities Yes/no
in Legionella control?

Ensure the named persons have sufficient training and experience to be able to carry out their role competently
and other staff are trained to be aware of the importance of their role in controlling Legionella.
The responsible person should have been given training in Legionella control. If you do not know where such
training can be obtained, contact your local public health authorities. It is important that in-house training is 233
provided for other relevant staff.

Is the head of housekeeping aware of their duties in the control of Legionella? Yes/no

©2017 ABTA & FTO

 FIFTEEN: LEGIONNAIRES’ DISEASE TEMPLATES

Legionella management checklist (continued)

As running taps in rooms and showerhead cleaning are important control measures, it is essential that the
head of housekeeping is aware of their responsibilities so that these control measures are part of the work
plan of their staff.

What is the temperature of the hot water in the customer room furthest from °C
the calorifier?

Is there a thermometer on site? Yes/ no

Keep hot water hot and circulating at all times: 50°C (122°F) to 60°C (140°F)
If the temperature of the hot water is 50˚C (122°F) to 60˚C (140°F) Legionella will not grow. This
temperature should be achieved in the water from a tap within one minute of turning the tap on. You
should have a thermometer. If you cannot obtain a thermometer, as a guide, water that is 50˚C (122°F)
to 60˚C (140°F) is uncomfortable to the hands after a few seconds. The temperature should be checked at
the furthest points from the calorifier (sentinel points). Ideally there should be a thermometer measuring
the temperature of the hot water returning to the heat exchanger. This temperature should be checked and
recorded regularly.

What is the temperature of the cold water in the customer room furthest from the °C
cold water supply?

Keep cold water cold at all times. It should be maintained at temperatures below 25°C (77°F).
Legionella growth is reduced in cold water and every effort should be made to prevent it becoming warm.
Cold water storage tanks should be underground or in the basement. Pipe runs should be insulated and
not adjacent to hot water pipes. It is recognised that this may be difficult to achieve especially when the
ambient temperature is above 25˚C (77°F) and cold water entering the property may be warm but every
effort should be made to keep cold water below 25ºC (77ºF) ideally below 20ºC (68ºF). However, if due
to local climatic conditions maintaining cold water temperatures below 25°C (77°F) is not possible, then
suitable alternative residual disinfection procedures should be used. All chlorine measurements regarding
potable water in the technical guide should be 0.2 – 1.0mg/l at terminal points.

Are all taps and showers in customer rooms run for several minutes as part of the Yes/no
regular room cleaning?

Are all taps and showers in customer rooms run for several minutes at least once a Yes/no
week if they are unoccupied?

234
Run all taps and showers in customer rooms for several minutes at least once a week if they are unoccupied
and always prior to occupation.

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FIFTEEN: LEGIONNAIRES’ DISEASE TEMPLATES

Legionella management checklist (continued)

Any stationary water in pipes will cool or heat to the surrounding temperature and this can encourage
the growth of Legionella. It is important therefore to ensure that the water in these pipes is flushed out
regularly. In unoccupied rooms this can be achieved by the housekeeping staff turning the taps and showers
on for two-three minutes at least once per week.

Are the showerheads and taps kept clean and free from scale? This includes those Yes/no
provided in pool areas, hairdressing facilities etc.

Keep all showerheads and taps clean and free from scale and biofilm.
Legionella bacteria can multiply in dirty shower heads and taps and this is encouraged by a build-up of scale
or deposits. Showerheads should be removed and thoroughly cleaned at intervals, the frequency of which
will depend on how quickly they become dirty or attract a deposit.

If there are any wet cooling towers or evaporative condensers, when were they, Date
and associated pipes, last cleaned and disinfected?

Does the water treatment programme of the cooling tower include an effective Yes/no
biocide treatment, antiscale/corrosion treatment and conductivity monitoring to
control dissolved solids?

Is there a monitoring programme to ensure that the cooling tower is operating Yes/no
within chemical and microbiological control parameters?

Is there an effective maintenance programme to ensure that all components Yes/no

(e.g. drift eliminators, pumps, dosing system, filters, etc.) of the system are in good
mechanical order?

Clean and disinfect cooling towers and associated pipes at least twice a year.
This primarily applies to the larger units serving public rooms, kitchens etc. Such units often develop a green
or brown slime that encourages the growth of Legionella. Keeping them clean and disinfecting them will
reduce this hazard. This is a specialist procedure that should be undertaken by trained staff or an external
specialist company. It is important that only approved biocides are used at the correct concentration and
frequency.

When were the calorifiers (water heaters) last cleaned? Date

235
Clean and disinfect water heater (calorifiers) once a year.
The water for the hot water system can be heated in a water heater, calorifier or heat exchanger that
is usually situated in the boiler room. Some types, and especially old varieties, can attract a deposit at
the bottom of the circulation chambers. It is important to clean them at least once per year and then
to disinfect them using high level chlorine (e.g. 50mg/l) or by ensuring they are heated to at least 60ºC
(140ºF) . The same applies to the possible solar tanks in the property if they hold hot water devoted for
consumption.

©2017 ABTA & FTO

 FIFTEEN: LEGIONNAIRES’ DISEASE TEMPLATES

Legionella management checklist (continued)

Is the hot water system disinfected with high level (50mg /l) chlorine for 2-4 hours Yes/no
after work on calorifiers (water heaters)?

If the property is empty for a period of time, as may happen between seasons, is the Yes/no
entire domestic water system disinfected with high level (50mg /l) chlorine for 2-4
hours before the property is reopened?

Disinfect the hot water system with high level (50mg/l) chlorine for 2-4 hours after work on water heaters and
before the beginning of every season.

Care should be taken when using chlorine at this level and staff should be given safety training. The chlorine
levels should be checked at different parts of the property and all taps and showers should be turned on
to enable the chlorine to reach all parts of the system. The system should be thoroughly flushed out at the
end of the process. Disinfection can also be achieved by raising the temperature of the hot water to 60°C
(140°F) and running all the taps and showers.
The disinfection of water systems, especially in large properties, can be complicated and requires specialised
knowledge. Suppliers should consider obtaining advice from a water treatment company.

Are all water filters cleaned and disinfected every one to three months? Yes/no

Clean and disinfect all water filters regularly - every one to three months.
This applies to sand filters, carbon filters, multimedia filters etc. It does not apply to reverse osmosis plant
membranes and water softeners which should be maintained according to the manufacturers’ instructions.
Sand filters etc. may become breeding areas for Legionella unless they are regularly cleaned and disinfected.
The filter manufacturer advice should be sought on the best procedure to be followed.

Are water storage tanks, cooling towers, and visible pipe work inspected monthly Yes/no
and the results recorded?

Are all water storage linings and coverings intact and firmly in place? Yes/no

Inspect water storage tanks, cooling towers, and visible pipe work monthly. Ensure that linings and coverings
are intact and firmly in place.
The integrity of all water storage tanks, cooling towers and visible pipe work should be checked as any
damage or rusting may enable microbes to enter the system. At the same time all coverings especially to
236 underground storage tanks should be checked. They can easily become damaged and allow dirt in that may
encourage the growth of Legionella.

When were the insides of cold water tanks last inspected, cleaned and disinfected Date:
with high (50mg/l) chlorine?

Inspect the inside of cold water tanks at least once a year and clean and disinfect with 50mg/l chlorine.

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FIFTEEN: LEGIONNAIRES’ DISEASE TEMPLATES

Legionella management checklist (continued)

Cold water storage tanks, especially the main tanks, often become contaminated and a deposit settles on
the floor. Cracks in the walls or roof may also develop. The inside should be inspected at least annually
and any repairs undertaken. Clean and disinfect with 50mg/l chlorine. The tank will need to be thoroughly
flushed after disinfection or at least not used until the chlorine level has fallen to a low level (2mg/l).

Has there been any new pipe work or changes to existing pipe work in the last two Yes/no
years?

If yes, has it been checked to ensure that there are no pipes with intermittent or no Yes/no
water flow?

Was the system disinfected with high level chlorine or heat (60°C) following Yes/no
completion of the work?

Ensure that system modifications or new installations do not create pipe work with intermittent or no
water flow.
Improvements or modifications to pipe work may result in dead legs of pipe that are not fully removed.
These parts should be incorporated to the Legionella prevention plan and disinfected accordingly.

If there is a spa pool (also known as whirlpool spa, jacuzzis, spa baths and hot tubs)

Is it continuously treated with 3-5mg/l chlorine or bromine and are the levels Yes/no
monitored at least three times per day?

Are adverse results dealt with in a timely manner? Yes/no

Is the pH maintained at 7.0-7.6? Yes/no

Is at least half of the water replaced each day? Yes/no

Is the whole system cleaned and disinfected once a week? Yes/no

Are sand filters backwashed daily? Yes/no

If there is a spa pool (also known as whirlpool spas, jacuzzis, and hot tubs) ensure that:
1. It is continuously treated with 3–5mg/l chlorine or bromine and the levels and pH (7.0-7.6), 237
are monitored at least three times per day including at the beginning of each day and any adverse
monitoring results have been appropriate dealt with in a timely manner
2. The pH is maintained at 7.0-7.6
3. Legionella testing has been carried out by an accredited laboratory
4. At least half of the water is replaced each day
5. Sand filters are backwashed daily after the last user has left the pool
6. The whole system is cleaned and disinfected once per week

©2017 ABTA & FTO

 FIFTEEN: LEGIONNAIRES’ DISEASE TEMPLATES

Legionella management checklist (continued)

Spa pools are a particular hazard and have been associated with a number of outbreaks of Legionnaires’
disease. The points above should be included in the operational policy for any spa pool.

Are daily records of the water treatment readings such as hot and cold water Yes/no
temperatures, pH and chlorine concentrations kept, and are they checked regularly
by the manager?

Daily records of all water treatment readings such as temperature, pH and chlorine concentrations should be
kept and they should be checked regularly by the property manager.
Keeping daily records of water treatment readings (e.g. hot and cold water temperatures and chlorine
concentrations) is an essential part of any water safety plan and is necessary for demonstrating compliance
with the regulations. The property manager should check the records regularly and take corrective actions
whenever pertinent. A tentative list of the daily records that you should keep as follows:
– Cold and hot domestic water temperatures
– Cold water chlorine concentrations
– Chlorine (bromine) and pH for spa pools
– Chlorine (bromine) and pH for cooling towers (if oxidising biocides are used for disinfection)
– Any other that could be of interest (e.g. chorine in the irrigation system).
The completed document should be retained on file and copies be made available to any travel
provider who requires evidence that you have carried out a Legionella control check.

238

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FIFTEEN: LEGIONNAIRES’ DISEASE NOTES

Notes

239

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SECTION SIXTEEN

Incident Management
and Investigation
Introduction

In the event that an incident occurs at a property, how the situation

is managed, the support given to affected parties, the evidence that is
gathered as to how and why the incident occurred, and the measures
put in place to mitigate risks in the future, are critical.
The Incident Management and Investigation section of this technical guide
has been provided to assist tourism accommodation providers and other
associated suppliers identify what to consider if an incident occurred at
the property, and steps to take to mitigate the risk of future incidents.
As part of the tourism accommodation safety process, there should be
regular and ongoing maintenance procedures in place to identify and
rectify safety defects as this will assist in the reduction of risk in relation to
slips, trips and falls.
In addition, appropriate management of the safety risks such as fire safety,
security threats, fuel and energy safety, transport, food safety, pool safety
etc. will help to reduce the potential for large scale incidents such as fires,
food poisoning outbreaks and pool drownings etc.
There should also be ongoing staff monitoring procedures to ensure that
the safety measures defined by the property management are in place
and being followed.

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 SIXTEEN: INCIDENT MANAGEMENT & INVESTIGATION
Management responsibility
Accommodation owners and managers have the
overall responsibility for the safe operation of
their property, the implementation of emergency
procedures and the management of an incident,
should one occur. Whilst the day-to-day
management of safety may be delegated to another
member of staff, the accommodation owner or
manager of the property has a responsibility to
monitor the safety conditions of their property
to ensure they are operating correctly.
They should ensure that staff who are employed to
manage and maintain these processes receive the
appropriate training to undertake their role, and
that there are documented procedures in place that
should be followed for the management of defects
identified. In addition, there should be procedures
in place to manage incidents as they occur.
Any incident which occurs at the property
involving customers or staff, should be reported
to the travel provider, who may wish to carry out
an investigation into why the incident happened
and to establish any corrective action that has
been taken by the accommodation provider to
ensure a similar incident does not re-occur.
Emergency procedures
Regardless of the size of the property, there should
be documented emergency procedures to be
followed in the event of an emergency situation.
The emergency procedures document should
include the following:
• Fire e.g. the action in case of fire, specific fire
prevention duties relating to the property,
staff training and maintenance of equipment
• Power failure e.g. the action in case of power
failure, backup power supplies, location of
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EMERGENCY PROCEDURES
• Security incidents e.g. the action in the event
of an incident, designated responsibilities
• Natural disaster e.g. the action in the event
of a hurricane, earthquake
• Persons with reduced mobility e.g. who is
responsible for ensuring their welfare in the
event of an emergency
• Customer related accidents/incidents
e.g. balcony falls, drownings.
There should be clear roles and responsibilities
for staff:
• Who will have responsibility for managing
an incident?
• Which members of the team would need
to be involved?
• Do they know what would be expected of them?
Emergency procedures training
All staff (including owner-occupiers and family
members) should be trained to ensure that they
are capable of implementing the emergency
procedures for the property.
Training records should be retained as evidence of
the training delivered, to include the names of each
participant, the date, subject matters covered and
the details of the training provider who delivered
the training.
Where possible, the emergency procedures
should be tested on a regular basis to assess the
effectiveness of the emergency procedures and
the success of training.
The frequency of tests should be reviewed based
on the turnover of staff and also in the event of
any substantial changes to the property or risks.
SIXTEEN: INCIDENT MANAGEMENT & INVESTIGATION
Communication
There should be documented communication
procedures kept in an accessible location to be
followed in the event of an emergency incident.
This should include:
• Escalation process – including out of hours:
– What is the chain of command?
– Who do staff call?
– When?
• Contact list for staff including out
of hours contacts
• Contact list of suppliers, ‘experts’, local
authority, press spokesperson
• Travel provider contact details
• Website policy.
Incident management
When an incident occurs, taking full control
and managing the situation through effective
communication and distribution of information
is crucial. This can only be achieved by:
• Activating and implementing the
emergency procedures:
– What has happened and why?
– Who is involved, numbers affected?
– What support is needed?
– Emergency response required?
– Recording the details of actions taken,
obtain witness statements, photographs
if appropriate.
• Staff performing their allocated roles
• Providing support and assistance to
affected customers and staff
• Communicating information and advice
to customers unaffected
• Communicating with travel providers regarding
the incident and actions taken
• Steps that have been put in place to
mitigate future incidents.
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Incident investigation
Should an incident occur, it is suggested that
property owners/managers conduct an incident
investigation. The investigation should be
undertaken by an external incident investigation
consultant and not members of property staff.
Depending on the type of incident, in some
cases the local authorities of the country may
wish to conduct the investigation. Furthermore,
travel providers may wish to dispatch an incident
investigation consultant to the property in
order to conduct a thorough investigation.
Regardless of who has commissioned the
investigation, the management and staff should give
their full support and cooperation to the incident
investigator.
It is likely that the incident investigator will request
to see copies of documentation and require details
of the incident. In order to simplify the process,
listed for reference are details of the types of
information that the investigator may require on
arrival, the details of which are not exhaustive.
Fire incidents
• A copy of the property fire certificate.
• Copies of logs retained by the property
management for the testing and maintenance
of fire alarm, fire equipment, and emergency
lighting.
• A copy of logs retained by the property
management for staff training in fire safety.
• Copies of any reports relating to fire inspections
and/or risk assessments that have been
undertaken by the property.
• A copy of the property floor plans
(1:100 preferably).
• Names of any staff who witnessed the early
stages of the incident, these people should
be made available for interview. 243
• Names of any customers who witnessed the
early stages of the incident and details of
whether they are available for interview.
• Copies of any local press cuttings.
 SIXTEEN: INCIDENT MANAGEMENT & INVESTIGATION
• The name and location of any emergency
services who attended.
• The names and details of any local
forensic laboratory in resort.
• Copies of any witness statements and
formal police reports.
• Reviews of fire emergency/evacuation
drills conducted prior to the incident.
Hygiene related incident/food
poisoning outbreak
• Copies of written sickness logs or records
of illness reported. This should include, as a
minimum, the details of the number of customers
affected, their names (child/adult to be
identified), travel provider, booking reference
details, their date of arrival, together with the
date of onset of symptoms, the symptoms,
the duration of illness and whether medical
advice has been sought.
• Written details of those customers who have
seen a doctor or who have been admitted to
the clinic, together with confirmation of any
diagnosis to date.
• Brief narrative of events from the property’s
perspective.
• Details of the attending doctor.
Arrangements may be required to interview
the treating doctor.
• Interview appointments with the property
manager and all relevant staff.
• Details of any independent investigation
undertaken by the local health authority.
• Sampling results of any independent
testing undertaken.
• Access to all property areas relating to food
delivery, storage, preparation and service.
Examination of all swimming pools, water
244 features, air conditioning systems and
potable water supply.
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INCIDENT INVESTIGATION
• Access to, and examination of, all written policies
and procedures relating to health and hygiene,
including HACCP documentation – temperature
logs, cleaning schedules and pool logs etc.
• Copies of any reports relating to hygiene
inspections that have been undertaken at
the property.
• Details of follow up action on recommendations
taken by the property following their last
inspection.
Fuel and energy safety related incident
• A copy of the local fuel certificate for
the property.
• Details of the gas storage method
e.g. mains/bulk/bottle.
• Details of the fuel appliances available
at the property.
• Copies of any reports relating to fuel safety
inspections that have been undertaken by
the property.
• Details of follow-up action on recommendations
taken by the property following the last
consultant’s inspection.
• Brief narrative of events from the property’s
perspective.
• Details of any local press reports.
• Name and location of any emergency
services attending.
• Names and details of any forensic support
available at the resort.
• Access (for inspection purposes) to all areas
of the property.
• Access (for inspection purposes) to any written
fuel and energy safety procedures that were
in place at the time of the incident.
SIXTEEN: INCIDENT MANAGEMENT & INVESTIGATION
Security related incident
• Incident report from security manager or
another appointed member of staff.
• Copies of police reports and witness statements. • Results of all water testing, whether undertaken
• In the case of an incident in a specific room,
where key cards are provided, details of key card
access to room records.
• Copies of the vehicle access to the premises.
• CCTV footage recordings relating to the
incident.
• Copies of all security management logs.
• External security audit reports.
• Details of security staff on duty at the time of
incident.
• Copies of security manual and procedures.
• Details of any security assessments conducted investigation undertaken following the incident.
internally or by competent third parties.
• Details of all vehicle/pedestrian searches
immediately prior to incident
• Details of security personnel training.
Legionella related incident
• Details of customers and staff with an illness
that could be Legionnaires’ disease.
• Any information from the local clinics, hospital
or head of public health, regarding confirmed
cases of Legionnaires’ disease during the
previous two years.
• Name of the manager or engineer responsible
for Legionella control at the property.
• A copy of the property protocol for
Legionella control.
• Up-to-date plan/diagrams showing layout
of the water systems within the property.
• Details of air conditioning plants on the property.
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• Details of any spa pools, hot tubs, whirlpools,
ornamental fountains and other decorative
water features at the property.
by the property, external consultants or
local authorities.
• Records of chlorine and temperature
measurements relating to all hot water
supplies and air conditioning systems.
• Details of all water supplies including any
temporary supplies.
• Details of recent building or upgrading
work undertaken.
• Details of location/plant where it is thought
that the problem is associated with.
• Details of manufacturers/installers of air
conditioning and water supply equipment.
• Details of any local authority or local consultant
• Access to all areas within the property involved
with water storage, distribution/supply and
air conditioning systems.
• Brief narrative of events from the property’s
perspective and from the travel provider.
• Any local press reports or other
relevant information.
• Copies of any reports relating to Legionella
inspections that have been undertaken
at the property.
• Details of follow up action on
recommendations taken by the property
following their last inspection.
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Road traffic accident (e.g. coach crash) –
property owned/operated transport
• Access (for inspection purposes) to the
accident scene.
• Access (for inspection purposes) to damaged
vehicle(s) – these are normally held in a secure
compound having been removed from the scene
of the accident. It is often necessary to obtain
permission to inspect the vehicle from the
police authorities.
• Copies of all service, maintenance and
defect rectification documentation from
the vehicle operator.
• Access to original tachograph charts for the
journey in question and the previous 14
days, or other records of driver hours for these
periods (including co-driver if applicable).
• A copy of the driver’s personnel records
including a copy of the driving licence.
• An appointment to interview the driver.
• Names of any passengers and details of
whether they are available for interview.
• Sight of any statements already obtained
by local enforcing authorities (if possible).
• Sight of any photographs or video footage
already obtained by local enforcing authorities.
• Brief narrative of events from suppliers’
perspective.
• Copies of any witness statements and
formal police reports.
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INCIDENT INVESTIGATION
Marine safety related incident
• Access (for inspection purposes) to the vessel.
• Access (for inspection purposes) to any written
safety procedures that were in place at the
time of the incident.
• Copies of any vessel registration documents,
licences and insurance policies.
• Details of what safety and navigational
equipment were on-board.
• Details of what lifeboats/life rafts/life jackets
were provided.
• Interview with the operator and/or owner of
the vessel.
• Interview with the captain or person in
command of the vessel at the time of
the incident.
• Interview with the crew involved.
• Meeting with the coastguard and/or emergency
services staff involved.
• Details of any other vessel involved and
contact details of the witnesses.
• Interview with the staff involved onboard.
• Interview with the staff involved ashore.
• Brief narrative of events from the travel provider
representative at the scene.
• The name and location of any emergency
services who attended.
• The names and details of any local forensic
laboratory in resort.
• Copies of any witness statements and
formal police reports.
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Notes

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SECTION SEVENTEEN

Natural Disasters
Introduction

Many destinations due to their geographical locations may be

affected by natural disasters such as hurricanes, floods, earthquakes,
tsunamis, avalanches etc.

The Natural Disasters section of this technical guide has been provided
to assist tourism accommodation providers and other associated suppliers
identify the core disaster management components that should be in place
within tourism accommodation.

How tourism accommodation providers deal with a crisis can protect

the reputation of their business and will provide confidence for customers
and staff in times of adversity.

As part of a property’s health and safety management procedures,

there should be a documented disaster management plan.

To have a tested system in place appropriate for the size and scale
of the property will help accommodation providers manage a natural
disaster should one occur.

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 SEVENTEEN: NATURAL DISASTERS NATURAL DISASTER PREPARATION
Natural disaster preparation
In order to be prepared for such eventualities,
it would be appropriate to have a documented
plan which determines the action that will be
implemented in the event an incident occurs.
The plan should include (but not exhaustive):
• Evacuation procedures e.g. where will the
customers be moved to, or in the event they
remain on-site, what special arrangements
will be made to ensure the customers’ safety
• Staff training, allocation of roles
and responsibilities
• Contingency plans for staffing as staff may not
be able to get to the property. The health of the
staff may also be affected by a breakdown in
the public health infrastructure in the areas
that they live
• The provision of generators in the event of
power failure
• Action to take to tackle the principal health
hazards that may occur as a result of the
incident, for example:
– Interruption of drinking water supplies,
the treatment thereof, a breach in the
distribution system or contamination of
the property storage tanks
– Disturbances to any part of the sewage
disposal and treatment systems
– Disturbances to solid waste storage
and disposal
– Disturbances to the environment that
may affect pest control, rodents and
other similar animals and insect patterns,
especially mosquitoes
– Disturbances to power supplies. Properties
may appear to have a normal functioning
electrical supply but this could be from a
standby generator that does not supply all
the electrical equipment in the property e.g.
refrigerators, deep freezers
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– If cold storage is interrupted for more than
an acceptable period
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– Water treatment and distribution, and
sewage plants that are dependent
on electricity
– The provision of sufficient fuel supplies
until the mains supply becomes operational
– Swimming pool functionality may
be affected
– Property flooding, food storage areas,
sewage contamination, electrical safety,
fire systems
– Lack of food provisions.
A copy of the plan should be made available
to the travel provider upon request.
Natural disaster crisis response
In the event that a property is affected by a
natural disaster, the following information should
be considered for inclusion in the post disaster
clean-up programme. The information provided is
not exhaustive and as such the property clean-up
programme should take into consideration all of
the facilities of the property concerned.
If the property is damaged, it is imperative that
the tourism accommodation provider is realistic
as to whether they are able to continue operations
whilst the property is restored or whether, through
consultation with the travel providers, it is necessary
to relocate in-house customers to alternative
accommodations and stop sale future arrivals until
such time as normal operations can be resumed.
This information does not supersede the safety
information contained in other chapters of this
technical guide. It should be used in conjunction
with the normal health and safety information
documented.
• The property should initially be inspected by
in-house engineers to establish the extent of
the damage as a result of the natural disaster.
• It may be appropriate to arrange an external
structural engineer to assess the property and
they will provide a report of the work required
to make the property structurally sound.
SEVENTEEN: NATURAL DISASTERS NATURAL DISASTER CRISIS RESPONSE

Structure Fire

• The building should be free of severe structural
damage. Any areas found to be unsuitable and
unusable should be cordoned off and deemed
out of bounds to customers and staff until
construction work is carried out to rectify the
issues identified.
• All escape routes should be readily available
and accessible. Fire doors and exit doors
should be easily openable.
• The fire alarm system should be tested
and fully operational.

• All damaged areas should be risk assessed, • Smoke detectors should be tested and be
cordoned off and made safe until repairs fully operational.
can be carried out. • All ‘break glass’ call points should be checked
to ensure that the glass has not been disturbed
• All balconies should be checked to ensure that
or broken.
they remain of sound construction and are
fixed appropriately to the building. • The alarm panel should be checked by a
competent engineer to ensure that the panel
• All glass windows and doors should be checked
is fully operational.
for damage. Damaged frames and cracked glass
should be replaced. • All fire hoses should be checked to ensure
that they are fully pressurised.
• All corridors, stairways and walkways should
be free from physical disrepair, rubble and
damage and able to allow unhindered
• A sufficient number of staff should be in place
who have received the requisite training on
movement of customers. safety procedures including fire fighting.
• All chairs, tables and other related beach
equipment should be clean, without cracks
and splits, and of good repair.

• All decorative features and ornamentation

should be free from damage or dangerous
condition/instability caused by the
natural disaster.

• The following areas should be free from

physical disrepair, damage, rubble and other
similar related hazards:
– All entry lobby areas
– All public areas where customers
congregate e.g. bars, restaurants,
entertainment areas, atrium
– The property grounds
– The beach area.

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Water
Water, whether received by tanker, mains, borehole
or water storage tanks, should be checked to ensure
that it provides an uninterrupted supply throughout
the property.
• There should be a sufficient quantity of
water to meet the demands of the property,
staff and customers.
• It is essential that regular water testing samples
are taken to ensure the quality of the water
has not been compromised.
• All on-site water storage should be examined
to ensure that the storage system and water
contained within it has not been compromised.
In the event that storage is compromised,
the unit should be emptied and a thorough
cleaning and disinfection programme actioned
immediately. A record of the actions taken,
together with the date and time documented
and the records retained.
• Details of any supplementary treatment given
to stored water should be documented and
the records retained.
• All fuel and chemicals for water treatment should
be appropriately stored and labelled correctly.
Pests
Pest control procedures should be examined to
ensure that the system for controlling pests has
not been compromised. In the event that there is
a disturbance to any part of the procedure, a pest
control expert should rectify the issues immediately
to ensure that rodent and other insect infestations
are not apparent anywhere in the property or
surrounding grounds.
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Waste
All on-site sewage waste storage, disposal and
treatment systems should be examined to ensure
that the system has been not compromised.
In the event that there is disturbance to any
part of the sewage waste storage, disposal and
treatment systems, a competent engineer should
rectify the issues immediately. Details of the faults
identified, a record of the actions taken, including
the date and time, should be documented and
the records retained.
• There should be appropriate provisions for the
safe removal of waste in order to protect the
public health.
• All fuels and chemicals for waste treatment
should be appropriately stored and labelled.
Electricity/power supply
All electrical supplies and sockets should be
checked by a competent engineer and details
of the inspection documented and the records
retained.
• All generator systems should be examined
by a competent engineer to ensure that they
are operating effectively.
• Fuel supplies for generators should be stored
appropriately and sufficient supplies maintained.
• Where faults or issues are identified they
should be rectified immediately. Details of
the faults identified, a record of the actions
taken, including the date and time, should
be documented and the records retained.
SEVENTEEN: NATURAL DISASTERS NATURAL DISASTER CRISIS RESPONSE

Pools
Where pools and water features have become
contaminated, they should be thoroughly cleaned
of sand and debris, and disinfected to ensure
that they are operating in accordance with the
manufacturer’s instructions. This may require
emptying and full disinfection.
• Bacteriological samples of the water should
be taken, and the details of the samples taken,
together with the results achieved, should be
documented and the records retained.
• It is essential that regular chlorine or other
disinfectant and pH checks are made of the
pool water. All checks should be documented
together with details of any corrective actions
taken and the records retained.
• The pool surround should be free of debris,
leaves, cracked tiles, and should be free from
physical disrepair, damage, rubble and other
similar related hazards.
• All chemicals should be checked to ensure
that the packaging and bottles are not damaged.
Any damaged products should be discarded in
accordance with the manufacturer’s instructions.
• Where chemical spillages may have occurred,
they should be cleaned away in accordance
with the manufacturer’s instructions.
Management systems
It is essential that the health surveillance of staff
is maintained. Staff that report for duty with
illness should be asked to return home and refrain
from work until they are deemed fit for work by a
medical practitioner.
There should be sufficient staff available to ensure
that the property can operate efficiently. In the
event that this is not possible, the travel providers
should be notified and alternative arrangements
made to accommodate customers.

• If there is evidence that the poolside toilets

or other sewage outlets have contaminated
the pool, the pool should be closed and
immediate action taken to rectify the sewage
leaks and the procedures for the management
of faecal incidents should be followed. See
chapter 4 Pool safety for further information.

• The pool toilets should be in good working

order, with hot and cold running water, soap
and hand drying facilities.

• The construction of the pool bars and pool

restaurants should be checked to ensure that
there are no loose tiles, bricks, or structures and
should be free from physical disrepair, damage,
rubble and other similar related hazards.

• The pool plant and equipment should be

inspected to ensure that it has not suffered
damage. Where damage or faults are identified,
they should be rectified to ensure pool water
quality before the pool is made available for use.

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 SEVENTEEN: NATURAL DISASTERS NATURAL DISASTER CRISIS RESPONSE
Kitchen
All food preparation, storage and holding areas
should be thoroughly cleared of debris, and cleaned
and disinfected with the appropriate chemicals at
the appropriate dilution, in accordance with the
manufacturer’s instructions.
• The property should have a policy to ensure
that food stocks are managed appropriately
to minimise waste, at the same time ensuring
they are fit for human consumption.
• The condition of the dry, chilled and frozen
storage areas should be satisfactory and all
foods stored should be fit for human
consumption.
Stock rotation procedures should be maintained,
especially for perishable goods. Accurate records
of food use and receipt should be documented,
to demonstrate that appropriate stock rotation
is in place.
• Damaged or perished fresh, dried and canned
food should not be used and should be
discarded. Records of food that has been
disposed of should be retained and available
for inspection.
• Defrosted food should either be discarded
or used immediately, never re-frozen.
• Temperature management should be
maintained in all food storage, preparation
and holding areas to preserve the safety rather
than quality of the food in all areas.
• If there has been power interruption, and
food safety quality has been compromised,
alternative arrangements should be made to
store unspoilt foods and feed customers. In the
event that generators are not available post
crisis, consideration should be given to the
installation of generators at the property.
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There should be a procedure in place to ensure
that staff check all equipment in the food
preparation areas to ensure that it is undamaged
and fully operational.
Normal working practices and procedures
should be maintained, to ensure that HACCP
systems are not compromised. Documented
evidence should be retained to support this.
Surrounding areas
The roads leading up to the property should be free
from damage, dangerous conditions and be passable
without disruption and inconvenience.
• Areas en-route to the property that are
potentially visually distressing should be
reported to the travel provider, who may
choose to accommodate customers temporarily
in an alternative area which remains unaffected
by the natural disaster.
• If the municipal beach is affected by the
natural disaster, and as a result is unusable,
details of this, together with information
which can be obtained from the authorities
as to when the debris will be cleared and
the beach reopened, should be issued to
the travel provider.
• Resort facilities should be free from structural
damage and dangerous conditions that are
likely to cause harm.
• Following a disaster, consideration should be
given to the general atmosphere within the
surrounding area, ensuring that the presence of
visitors will not create problems for the local
community.
SEVENTEEN: NATURAL DISASTERS NOTES

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SECTION EIGHTEEN

Villa Safety
Introduction

The Villa Safety section of this technical guide has been written to
assist tourism accommodation providers and other associated suppliers
identify the core safety components and procedures that should be
provided in villa accommodation.

It should be noted that local legislation may prevent the implementation

of some of the recommendations made. In such cases, consideration may
be given by travel providers as to the acceptability of the local standards
and whether or not these will provide adequate protection for any
customer that will be accommodated.

We are aware that in some instances, the listing of buildings and local
preservation requirements may be instrumental in reducing the level of
safety provided to an unacceptable standard. In such cases it may be
possible to introduce interim or temporary measures that will improve
the standard to a reasonable level for use.

Accommodation providers whose property meets the technical

components may be considered acceptable for use. However, those
accommodation providers who cannot demonstrate reasonable safety
measures, should seek advice from a specialist and, wherever possible
upgrade their facilities and processes to a reasonable level.

Any person using this guide should seek advice from a competent villa
specialist on any area which is not fully understood.

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 EIGHTEEN: VILLA SAFETY GENERAL SAFETY

Management responsibility Walls, parapets or balustrades on public walkways

Accommodation owners and managers of villa
properties have overall responsibility for the safe
operation of their villas and facilities. They should
ensure that staff who are employed to manage and
maintain the villa receive the appropriate training to
undertake their role, and that there are documented
procedures in place that should be followed for the
management of the villa and facilities.
and terraces should be over 1m high from the floor
to the top of the wall/parapet or balustrade and any
gaps should be less than 10cm. There should not be
any step-up or climbing allurements at the base of
the wall, parapet or balustrade.
• There should be no badly fitted carpets
(or other potential trip hazards) within the villa.
• The property should be maintained in good
condition and free from damp.

• All areas of the property should be well lit,

Licensing and certification including gardens, and the pool area.

• The general décor and furnishings of the

Properties should be operating legally, in
accordance with their country’s own legal
requirements. If appropriate to the country of
operation, the accommodation provider should
have a valid operating licence issued by a recognised
certification agency or relevant local authority.
All facilities including swimming pools should
comply with local/national requirements.
General safety
All staircases within the property (internal or
external) should be fitted with a handrail or some
form of barrier. Where the width of the stairway
is 1.2m or greater, handrails should be provided
on both sides.
villa should be in a satisfactory condition.
• Sufficient ash trays should be provided,
where smoking is permitted.
• All external doors should be able to be locked
and windows closed to prevent access from
outside by intruders.
• All gates and ancillary items should be checked
on a regular basis to ensure they are in good
condition. Where electric gates are present,
clear operating instructions/signage should
be provided in English and other appropriate
languages for customers.

• There should be no gaps greater than 10cm

within the handrail/barrier (including the
landing at the top of the stairs).

• Staircase and corridor railings should:

−− Be sufficient in height (minimum 90cm).
However for new builds or where
refurbishments are to be undertaken,
the height of the balustrades protecting
corridors and walkways balustrades should
be increased to 1.1m.
– Be of solid construction
– Have gaps of less than 10cm
between each railing.
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EIGHTEEN: VILLA SAFETY BALCONIES, GLASS DOORS, WINDOWS AND PARTITIONS

Balconies Glass doors, windows

and partitions
Balconies should be of sound construction with
a balustrade at least 1m high and should be free Full length glass panels in public areas of the
from any features which would encourage a small building and customer accommodation such as
child to climb. Where a balcony balustrade is less patio and balcony doors, can be dangerous. It may
than 1m high, this presents a hazard and the overall not be obvious that they are present when closed
height of the balustrade should be increased to and people may walk into them. Wherever full
reduce the risk. length glass panels are in place throughout the
For existing buildings, a balustrade height of 1m is building, they should be made obvious by placing
reasonable for existing balustrades however for new warning strips, identifying stickers or anti-collision
builds or where balcony refurbishments are to be motifs on them. They should have identifying
undertaken, the height of the balustrade should be stickers at:
increased to 1.1m.
• Adult eye level (approximately 1.5m)
• Any gaps in balcony balustrades should not be
• Child eye level (approximately 80cm).
large enough to allow a sphere of 10cm to pass
through them. Children are the most vulnerable Glass should be fitted securely in balcony door
in this area as it is possible for gaps to pose an frames and windows.
entrapment risk if a child pushes their head
All balcony doors should have handles both inside
through them. Larger gaps may allow a small
and outside for ease of opening and closure.
child to pass right through the balustrade.
The risk can be further reduced when all glass
• Where there are vertical or horizontal oversized
fittings and doors are constructed of suitable
gaps in balcony balustrades, the balustrades
robust materials and glass is fitted securely in
should be modified to ensure that the gaps
balcony door frames and windows.
are less than 10cm.
As a safety precaution, some windows due to
• Balconies should be of sound construction and
their location and size, may need to have safety
be sturdy with no rusting of metal or rotting
opening mechanisms to prevent them from
wood. Balconies should be checked to ensure
being opened wide.
there is no corrosion at the point where the
balcony is fixed to the building and there are
no loose or damaged balustrades. Some newer
or modified balcony balustrades incorporate Means of escape
clear glass or Perspex panels in their
construction. These panels should be checked All doors should be easy to open from the inside,
to ensure they are secure and are without at all times, and always be unobstructed.
cracks. Damaged panels should be replaced.
Note: For more information regarding balcony
step-ups please refer to chapter 5 General Safety
section.

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 EIGHTEEN: VILLA SAFETY FIRE & ENERGY
Fire warning
Domestic type smoke alarms should be fitted in
the villa. To avoid false alarms these should be sited
in a suitable location away from the immediate
vicinity of the cooking area.
• All battery operated smoke alarms should be
tested on a weekly basis to ensure they are
working correctly.
• All smoke alarms should be vacuumed to
remove dust from the sensors twice per year.
• Suitable means of summoning assistance
should be provided for example, manual alarm,
telephone, emergency contact numbers.
Fire fighting equipment
A fire blanket should be provided where cooking is
permitted. They should be wall mounted and sited
in a location which is readily accessible at all times.
A general-purpose fire extinguisher, of a suitable
size should be provided. The extinguisher should
be serviced annually.
Signs and notices
A notice indicating the action to be taken in an
emergency situation should be provided on the
back of the entrance door or in the villa book.
The sign should include contact numbers including
the address of the villa together with numbers
for local emergency services.
• Directional notices should be provided
where appropriate.
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Fuel and energy
• All boiler/water heating/heating appliances
and associated pipes and flues throughout the
property should be operating properly and
safely, be maintained in a serviceable condition
and be subject to an annual inspection by
a competent person.
• The service information together with details
of any corrective action taken to rectify faults
should be recorded.
• The records should be retained for at least
six years and be made available to the travel
providers for inspection upon request.
• Where gas cooking facilities are provided, the
appliance should be fitted with burner caps
and on/off control knobs.
• Cooking appliances should be sited within
the property in a level, stable and secure
position and sited away from combustible
materials e.g. curtains.
• All gas cylinders should be stored in an easily
accessible, well-ventilated area which allows
easy access to connections and regulating
devices to allow replacement with the minimum
of disturbance to the installation and ancillary
equipment. Where the cylinder is positioned in
a compartment, adequate low level ventilation
to prevent build-up of gas should be provided.
• For LPG installations, the flexible gas hose
connection from the gas cylinder or mains
supply to the cooking appliance should be
within date. Please note that some countries
put the expiry date whilst other countries put
the date of manufacture. In the latter case,
the years have to be added to give an expiry
date, which should be a maximum of five
years from the date of manufacture.
• The flexible gas hose connection from the
gas cylinder or gas supply to the gas cooking
appliance should be secured with suitable
fastenings at both ends.
EIGHTEEN: VILLA SAFETY KITCHEN & DINING AREAS
• The flexible gas hose and end connections
from the gas cylinder or gas supply to the
gas appliance should be inspected regularly
and replaced if showing signs of:
– Physical damage; such as cuts or abrasion,
cracking, stretching, flattening, kinking
and, where fitted, missing/worn sealing
washers, damaged cylinder connections etc.
– Environmental deterioration; such as
stiffening, cracking, de-lamination of outer
covering, chemical degradation e.g. softening
of outer coating by contact with oil
– Hose service failure; such as blistering, soft
spots, rupture and, for pre-assembled end
fittings, corrosion or loosening of swaged
fittings attaching hose.
• Clear operating instructions for customers
should be provided in English and other
appropriate languages for all gas appliances.
• All electrical circuits, plugs and appliances
throughout the property should be maintained
in a serviceable condition. The service
information together with details of any
corrective action taken to rectify faults should
be recorded. The records should be retained
for three years and be made available to the
travel provider for inspection upon request.
©2017 ABTA & FTO
Emergency lighting
A torch or hand lamp should be provided
to aid evacuation of the property in the event
of an emergency.
Kitchen and dining areas
All eating areas and furniture should be clean,
tidy and in good condition.
• All linen, cutlery, and condiments should be
clean and in good condition.
• All crockery and glass should be clean, well
maintained and free from cracks.
• All other equipment provided should be clean
and in good condition.
Written instructions should be provided in
English and other appropriate languages for the
use of equipment e.g. washing machines, cookers.
Lidded waste bins should be provided in
the kitchen.
All food storage areas should be clean, dry, and
free from signs of pests e.g. cockroaches, ants.
Refrigerators and freezers should be in a good state
of repair, including door seals which should be clean
and close fitting.
Portable electrical appliances such as kettles, irons,
toasters etc. should be checked by a competent
person annually and in accordance with the
manufacturer’s instructions, to ensure they are
operating correctly and there are no frayed wires
or faults.
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 EIGHTEEN: VILLA SAFETY BEDROOMS & BATHROOMS
Bedrooms and bathrooms
Bedrooms and bathrooms should be maintained in a
clean and serviceable condition. A procedure should
be in place to replace damaged items and records
of actions taken should be retained.
• All bathroom and bedroom fixtures and fittings
should be secure.
• All showerheads and taps should be free from
rust and sediment.
• There should not be any loose or broken tiles.
• Hand basins, baths, shower trays and toilets
should be kept clean and free from cracks.
• Ideally with the exception of shaver points,
plug sockets should not be provided in
the bathrooms.
• If hair dryers are provided in the bathrooms,
they should have permanently wired flexes.
• Suitable locks should be provided on all
bedrooms, windows and balcony/patio doors.
Bunk beds
All beds should be stable, in particular where bunk
beds or other beds with a sleeping area higher than
80cm from the ground, are provided.
• Guardrails should be in place around the
sleeping area of the bunk bed to prevent a
child from rolling out of bed.
• The mattress should fit snugly into the sleeping
area, with no gaps around it. The distance
from the top of the mattress to the top of the
guardrails should not be less than 10cm.
• Ladders giving access to the beds should be
fixed in place and should not move or sway
when climbed. The ladders should have step
treads that are at least 3cm wide and each
step should be at least 20cm apart.
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• To avoid entrapment, there should be no gaps
in the sleeping surface of the bed (the part of
the bed on which the mattress sits) that is more
than 7.5cm. For the same reason, there should
be no gap in any other part of the bed that
is less than 6cm or more than 7.5cm. The
only exception is where a gap is provided in
the guardrails to allow access to the sleeping
area. In this case, a larger gap is permitted but
this gap should be at least 30cm wide.
Please refer to chapter 5 General Safety for further
information relating to bunk beds.
Baby cots
If cots are provided for babies and small children,
there should be a maintenance procedure in place
to ensure that they suitable for use.
• All cots should be clean, well-constructed
and maintained regularly.
• Cots without wheels are preferred. If wheels
are present, a wheel-locking device should
be provided.
• Any gaps between the cot rails should be
less than 10cm.
• There should be a distance of at least 50cm
between the mattress and the top of the
side rail.
• The mattress should fit snugly into the base
of the cot.
• The mattresses should be covered in a
cleanable material. The mattress covers
should be washed thoroughly after use.
• The mattress should be in good condition
and free from tears and splits.
• All materials should be non-toxic.
EIGHTEEN: VILLA SAFETY RECREATIONAL FACILITIES
Highchairs
Highchairs should be free standing and have fixing
points and harnesses that are in full working order.
• They should be clearly labelled with the age
and weight restrictions and be made of tough
durable plastic.
• Highchairs without wheels are preferred.
If wheels are present, then wheel-locking
devices should be provided.
• All highchairs should be well constructed and
stable, without sharp edges and corners.
• All highchairs should be clean, sanitised and
well maintained.
Recreational facilities
All recreational facilities such as BBQs, terrace
and garden furniture should be regularly checked,
maintained in good order and kept clean.
• Instructions for the use of equipment such as
BBQs and other external equipment should
be provided in English.
• The BBQ area should be located in a suitable
place of safety and be kept free of any potential
hazards e.g. overhanging trees. The BBQ should
never be placed inside the villa.
If a children’s play area is provided, it should be
located in a safe place e.g. away from the road,
traffic, electrical and other hazards.
• Wherever possible, a fence or wall should be
provided around the play area, and the gate
should be locked at night.
• Play equipment should be checked on a
regular basis to ensure it is in good condition.
• Any necessary repairs should be carried out
immediately and records of these retained.
• All play equipment should be regularly
maintained, serviceable and in good condition.
©2017 ABTA & FTO
• All play equipment should be adequately
spaced to allow free movement.
• The play area surface should be impact
absorbent and should be suitable for children.
• The play area should be free from animals.
• The play area should be free from litter
and rubbish.
• There should be warning signs prominently
located at the play area advising that “Children
Should be Supervised at all Times by an Adult”.
Note: European standards (BS EN 1176 & BS EN
1177) have been produced relating to the safe
operation of children’s playgrounds which expand
in greater detail on the code stated above.
Pool features
If the pool surround incorporates raised dive
allurements, such as decorative rocks, urns, bridges
or other raised features, “No Diving” signs should
be displayed on the features themselves. Where
possible, consideration should be given to removing
the raised feature(s) altogether.
Steep slopes from standing depths should be clearly
and prominently highlighted with the use of painted
and/or buoyed lines across the top of the slope,
and further indicated by the use of additional depth
markings. Where possible, consideration should be
given to removing the slope altogether.
Diving boards/platforms
Where possible, all diving boards and platforms
should be removed from the pool(s).
• If a 1m diving board is present, the depth of the
water below the diving board should be 3.5m or
more and this depth should extend forward for
5m with a total forward clearance distance of 9m.
• A 1m fixed platform requires a minimum of
3.5m of water underneath it, extending forward
for 5m with a total forward clearance distance
of 9m.
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 EIGHTEEN: VILLA SAFETY POOL FEATURES

Depth markings
• There should not be any un-highlighted trip
Depth markings, if present around the pool, hazards around the pool.
should be:
• There should not be any cracks or broken tiles
• Clearly visible, not faded and washed out

around the pool area. Regular visual checks
should be made and any cracked, broken or
• Accurate, to indicate the depth of the water missing tiles should be repaired or replaced.
• Adequate in size (10cm) and adequate in
• Prominently displayed accessible rescue
frequency (approximately every 3m) equipment, such as a reach pole and buoyancy
• Indicate where the depth changes and aid should be available close to the pool.
where there is a sudden change of depth.
Pool fixtures and fittings
Where depth markings are not present, customers
should be provided with a diagram of the pool All pool fixtures and fittings e.g. in-pool lights,
indicating the layout and relevant depths of the external lights around the pool, grilles, handrails,
pool. This diagram could be incorporated into the steps, covers and filters should be in place, be
customer information book, and should be given securely fitted and be in full working order.
to customers on arrival.
• There should be adequate means of access
and egress.
Pool depths
The freeboard distance (the distance from the
• Pool access steps (not ladders) should have
their leading edges highlighted.
top of the water surface to the top of the pool
surround) should not be more than 30cm, as this
Pool maintenance and records
affects the bathers’ exit from the pool. Where the
freeboard is greater than 30cm, specialist advice The pool should be managed in accordance with the
should be obtained on how to reduce it. pool manufacturer’s instructions. In the absence of
such a manual there should be a written policy on
• If the pool has any obvious sudden changes
the management of the pool including water testing
in depth from standing, then notices or
guidance for dosing, testing and maintenance,
preventative measures to reduce the slope’s
together with the actions to take if the results are
danger should be installed e.g. painted or
outside the desired range. The information should be
buoyed lines, and the slope should be further
available to pool staff at all times for reference.
indicated by the use of additional depth


markings. Where possible, consideration should
be given to removing the slope altogether.
• The pool water should be clear with the
bottom of the pool visible at its deepest
point at all times.
• Diving from the poolside should be prohibited


where the depth of water is less than 1.5m and
the forward clearance is less than 7.6m. “No
• The pool(s) should be regularly cleaned
(including the grease line).
Diving” signs should be prominently displayed.
• There should be a documented chemical
disinfectant treatment system in place.
Pool surround
The areas adjacent to the pool and the pool • Pool chemical dosing records should be retained
and available for inspection. The records
surround should be of a surface that is as non-slip
should, as a minimum, be signed by the pool
as possible to help minimise slips, trips and falls.
maintenance person and include date, times,
the chemicals used, the dosage and the readings.

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EIGHTEEN: VILLA SAFETY SPA POOLS, HOT TUBS AND JACUZZIS

Suggested values Spa pools, hot tubs and jacuzzis

Free chlorine Between Some villas or individual accommodations may

1-2mg/l (ppm) have a domestic spa pool also known as jacuzzi or
hot tub. These facilities should be managed by the
Combined chlorine Always less than accommodation owner and manager in accordance
half the free chlorine with the manufacturer’s instructions and records
reading and never should be retained. The records should be available
above 1mg/l (ppm) for inspection upon request.

pH Between 7.2-7.6
• The chemical levels of the spa water should be
monitored and the results recorded in a pool log
(7.4 is ideal) book. For spa water treatment information, see
point 9 within the Legionnaires’ disease section
Temperature 29oC-30oC (84oF-86oF) of this chapter.

• The spa pool should be emptied on a weekly

• The pool plant room should be securely locked
at all times.
• The pool plant room should be kept clean and
organised at all times.
• The pool showers including showerheads and
shower trays should be cleaned on a regular
basis. A record of the cleaning schedule should
be retained and made available for inspection.
Note: For more specific information regarding
pool disinfection, please refer to chapter 4 Pool
Safety section.
Pool outlets
basis, or more frequently if required by more
frequent change-overs of customers.
– Clean the water line to remove any
grease build up.
• All inlet and outlet nozzles should be in place
to reduce entrapment risks.
• All grilles and covers should be secured in place.
• There should be easy access and egress
(wide, small steps, small freeboard).
• The spa pool should be capable of being
shut off in an emergency.

Please refer to chapter 4 Pool Safety section for • Young children should not be allowed to use the
specific information regarding pool outlets. spa pool and older children should be supervised.

• Information should be provided to customers

regarding the use of the facilities, which should
be clearly displayed in the villa information
book, or in close proximity to the facility to
advise customers of the following:
−− Maximum time limits for use
−− Advice against use by pregnant women
and those with high blood pressure, heart
conditions etc.
−− The minimum age for use and any
requirements for parental supervision
−− The emergency action information which
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 EIGHTEEN: VILLA SAFETY LEGIONNAIRES’ DISEASE

Legionnaires’ disease
In villas, usually the most common risk area is the
hot water system as the temperature of the hot
water may be insufficient to control growth of the
bacteria throughout the system. The guests may
become exposed in normal day-to-day situations
like when taking a shower or flushing a tap. Spa
pools and small wet cooling tower systems for
air conditioning purposes, if present, may be also
potential sources of infection. Cold water systems,
ornamental fountains and irrigation systems could
also be possible sources but to a lesser extent.
It is the owner’s responsibility to ensure that all
reasonable steps are taken to minimise the risk
of Legionella infections.
See also “Legionnaires’ disease facts” and “Risk
Areas” paragraphs in the Legionnaires’ disease
chapter for additional information.
Basic guidance for villa owners & villa managers
1. Ensure you are aware of your role in controlling
the risks of Legionella bacteria.
2. Keep hot water hot and circulating at all times:
50ºC - 60ºC (warning signs can be used next to
taps and showers as water at this temperature
would be too hot to put hands into for more
than a few seconds).
3. Ensure water heater units are cleaned,
maintained and serviced at least annually
and always prior to the seasonal opening.
4. Keep cold water cold at all times. It should be
maintained at temperatures below 25ºC. If this
cannot be achieved due to climatic conditions
and any part of the cold water system or
outlet is above this temperature, a cold water
treatment disinfection system should be
considered (e.g. chlorination).
5. Run all taps and showers for several minutes at
least once a week if the property is unoccupied
and always prior to occupation.
6. Keep showerheads and taps clean and free
from scale.
7. Ensure air conditioning units are maintained
and serviced at least annually. If there is a wet
cooling tower in the premises, seek the advice
of a water treatment specialist and ensure that
a proper programme for controlling Legionella
bacteria is in place.
8. If the property is seasonal then disinfect both
the entire hot and cold water systems with high
levels of chlorine (50 ppm for 2-4 hours) before
the beginning of every season.
9. If there is a spa pool (also known as whirlpool
spa, Jacuzzi, spa bath, hot tub) seek the advice
of a professional pool operator for implementing
a proper water treatment and maintenance
programme. As a general advice, ensure that:
−− It is continuously treated with 2-3mg/l
chlorine or bromine and the levels are
monitored frequently, at least once per day
−− Part of the water is replaced regularly
−− Sand filters are backwashed regularly
−− The whole system is cleaned and disinfected
regularly and always prior to occupation
10. Take and keep records of your preventive
tasks, including records of all water treatment
readings such as temperatures and chlorine
concentrations.
Note: See also the paragraph “Reducing the Risk -
15-Point Plan” in the Legionnaires’ disease chapter
for more detailed information.

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EIGHTEEN: VILLA SAFETY NOTES

Notes

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 Tourism Accommodation Health & Safety Technical Guide
Tourism Accommodation
Health & Safety Technical Guide

ABTA Ltd
30 Park Street, London, SE1 9EQ Email: abta@abta.co.uk
Tel: +44 (0)20 3117 0590 Web: www.abta.com
Fax: +44 (0)20 3117 0581 Twitter: @ABTAtravel