1. “Working Together” March 2010 Safety Management within the Timeshare Industry Miles Kirkwood

2. Who am I? Miles Kirkwood –Safety / Hygiene enforcement for over 10 years –Regional Safety Manager for the world’s 4 th largest retailer –Director of EuroHygiene Ltd: Safety / Hygiene consultancy and supplies Worked with UK Tour Operators worldwide Key speaker at safety / hygiene seminars for RCI in Europe

3. Programme Legislation & Best Practice Principles of Safety within the timeshare industry Fire Safety, Water Safety & General Safety Hygiene standards Illness Investigation Training Risk Management Incident records Due Diligence Documentation Safety monitoring systems

4. Legislation / Best Practice EU legislation now very similar Enforcement standards vary between countries Enforcement / interpretation varies within a country Complying with UK legislation generally means that you will comply with other EU Country legislation –But you MUST ensure that you comply with local regulations

5. Legislation / Best Practice Legislation requires a minimum of compliance Best practice usually refers to additional safety measures Industry leading standards

6. Fire Safety Members will expect to be safe whilst on Vacation Fire safety is integral to this expectation With an increasing level of risk to members and resort staff, there needs to be an equally increasing level of protection

7. Fire Safety – Basic Controls Risk Assessment Fire detection and alarm system –Hard Wired / Radio linked / Battery operated Emergency Lighting –On corridors / escape routes / exits Fire Fighting Equipment –Extinguishers and Fire blankets Evacuation Plan –On the Apartment door / in Reception / Corridors Training and documentation

8. Fire Risk Assessment Fire Safety Risk Assessment You must complete your own Fire Risk Assessment or employ a competent organisation to undertake this task for you

9. Risk Assessment Process Must include the following: Identify hazards (sources of ignition) –naked flames; –heaters; –electrical equipment; –signs of smoking; –matches; and –anything else that gets very hot or causes sparks.

10. Risk Assessment Process Identify sources of fuel –Furniture –textiles and soft furnishings –Laundry –waste products –waste storage, refuse containers and skips; –etc

11. Risk Assessment Process Identify who is at risk –Employees –Members –Disabled persons –Visitors –Contractors

12. Risk Assessment Process Now you must –Evaluate the risk of fire –Remove the risk of fire –Reduce the risk of fire –Protect from the risk of fire

13. Protect Fire detection and alarm system –Battery operated (only suitable for low rise buildings) –Radio linked –Hard Wired –Heat Detectors Detectors must be linked to the fire alarm control panel

14. Protect Emergency Lighting –On corridors –On escape routes and exits –External pathways

15. Protect Fire Fighting Equipment –Extinguishers –Fire blankets –Automatic fire suppression

16. Protect Evacuation Plan –In Reception –On the apartment door –In corridors

17. Protect Escape routes –Must be clear and unobstructed –Unlocked –Available for use

18. Training and documentation –Annual / more frequent fire safety training –Maintain training records –Detail content of training

19. Protect You should ensure that any alarm is loud enough to wake someone sleeping in a bed in any accommodation

20. Pool and Water Safety Swimming Pools –Jacuzzis –Children’s pools Legionella

21. Pool Safety Hazards Bacteria –Environmental and pool users –Controlled by disinfectant –Must be checked on a regular basis

22. Pool safety hazards Chemicals –Required for bacterial control –Must be secured away from guests –Must be effectively controlled and monitored

23. Pool safety hazards Water depth / drowning –Depth markings –Changes in depth identified Obstructions –Clearly identified –Removed

24. Pool safety hazards Pool surround must be in good condition

25. Jaccuzzis Heated Jacuzzi / Hot tub information It is recommended that the following information is displayed next to all Heated Jacuzzis / Hot Tubs –Advice against use by those with high blood pressure, heart conditions, pregnancy etc –Water temperature –Minimum ages for use –Emergency action information

26. LEGIONELLA CONTROL 26

27. Legionella Legionellosis is the term used for infections caused by the inhalation of airborne water droplets contaminated by Legionella pneumophila and other bacteria of the family Legionella pneumophila causes severe flu-like symptoms in people who contract the illness. This can be fatal in about 10% of cases Most cases in Europe are reported from travellers who have holidayed in Spain, Italy or France

28. It can be found in –Natural water sources –Hot and cold recirculating water systems –Evaporative air conditioning systems –Fountains Commonly it has been found in –Poolside showers –Hot tubs –Vacant rooms –Seasonal resorts

29. Outside Shower Units

30. 30 Bedroom Jacuzzi spa bath

31. 31 Jacuzzi water jets contaminated with scale and bacterial slime

32. Legionella Risk Assessment You must complete your own Risk Assessment or employ a competent organisation to undertake this task for you In both cases, you must ensure that the water system is monitored and tested by a competent person / organisation

33. Legionella – Basic Controls Training and Competency Risk Assessment Water Temperature Chemical Dosing Cleaning and disinfection Extra care with Hot Tubs Water sampling and analysis Monitoring and Documentation

34. Other Danger Points Uncovered tanks Low occupancy Surface pipe work Old water systems Old Air conditioning units Dirty coloured water Poor hot water supply

35. Legionella can be controlled Effective design of water systems Effective maintenance and cleaning / disinfection of water systems Chlorination of water systems Boiler temperatures kept above 60 o C Circulating hot water temperatures kept above 50 o C (at the furthest point from the boiler) Cold water kept below 20 o C

36. Hygiene standards All resorts with the EU must have a food safety system in place The system must be developed in line with the principles of HACCP Hazards must be identified and effectively controlled and monitored

37. General principles Many resorts will not provide food as part of the accommodation basis There may be an outsourced service for restaurants and bars Conditions must always be good, as it is the Resort Management who will usually be the first to receive complaints / potential claims

38. Protect yourself Ensure the restaurants in your resort have good standards –Carry out internal audit BUT –If the restaurant is under your control You need to ensure good standards of food hygiene

39. This will include –HACCP implementation –Good temperature control –Documentation to show you are monitoring and maintaining effective standards –Effective pest control –Good cleaning standards –Good stock management –Staff training

40. Risk Management Identify hazards within the resort / accommodation Identify people at risk and how serious an injury could be suffered Identify how to reduce the risk of injury (control measures) Incident reporting & follow up

41. Training All staff must be appropriately trained in their job roles –Induction training –Ongoing training –Job change training –Annual (or more frequent) refresher training Keep training records / documentation

42. Incident Management Record all reported accidents, and incidents Ensure that photographs are taken to record the scene as soon after the incident as possible Review any applicable risk assessments Keep any documentation relating to the incident as long as is required

43. Principles of Safety AuditingPolicyOrganising Planning & implementing Measuring Performance Reviewing Performance

44. Final thought “If you think safety is expensive, you’ve never had an accident “ Stelios Haji-Ioannou (founder of easy jet)

45. Any Questions? Thank you Wishing you a successful season