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2. Five safety topics discussed in the video are: Motion safety Fire safety Chemical care Blood-borne pathogens Machine safety 2

3. The best way to prevent a slip and fall is to recognize potential hazards. Some of the common hazard are: Wet surfaces Loose carpets or seams Unlit areas around the hotel Extension cords Uneven surfaces (cont.) 3

4. Slips, trips and falls can be prevented if every team member learns how to recognize potential hazards and respond quickly. Some measures are: Conducting floor inspections. Using “clean as you go” policy. Reporting all potential hazards. Using warning sign or a cone for any hazard that cannot be immediately fixed. (cont.) 4

5. Some of the basic fire safety rules are: Keep areas around the property clean and free of trash. Store chemicals and flammable liquids in appropriately labeled containers; and keep them locked up. (cont.) 5

6. Faulty equipment should not be used. When maintaining electrical equipment use lock out and tag out procedures. (cont.) 6

7. All employees must know where all the eye washing stations are located. These must be in areas that are not locked up at any time and 10-15 seconds or steps from harmful chemicals Never leave any chemicals unattended in public areas. (cont.) 7

8. Every hotel is required to have Safety Data Sheet (SDS) and should be available to all employees. Each employee must know where these are located at all times. There must be minimum of two Safety Data Sheet binders per hotel unless if it is a full service hotel that requires more in the kitchen or other outlets such as the spa. (cont.) 8

9. Blood-borne pathogens are microorganisms present in blood that can cause diseases such as Hepatitis B, HIV or AIDS. Some ways blood- borne pathogens can be transferred are: Blood Semen Saliva Vaginal secretion (cont.) 9

10. Preventing or limiting risks of blood-borne pathogens means watching out for blood, other fluids or anything sharp that can pierce your skin. Some examples are: Discarded needles Razor blades Bloody towels or linens Exposed injury to guest or co-workers (cont.) 10

11. Your Questions and Comments? 11