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Risks and Hazards in the Hospitality Industry

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Risks and Hazards in the Hospitality Industry

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Malta

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Risks and Hazards in the Hospitality Industry
 

Risks and Hazards in the Hospitality IndustryOnline version

Risks and Hazards in the Hospitality Industry

by Janell Cossai
1

A small liquid spill occurs in a low-traffic corner and is not immediately cleaned. Which statement best reflects the actual level of risk?

2

An extension cable is taped down across a walkway. What is the most accurate risk assessment?

3

An exit is partially blocked but still passable. Why is this still considered high risk?

4

Chemicals are correctly labelled but stored above food items. What is the key issue?

5

Staff complain about long shifts and high temperatures but no incidents have occurred. What is the best evaluation?

6

An experienced employee skips safety procedures because they are confident. What is the real hazard?

7

Equipment is used for a purpose it was not designed for, but no injury has occurred. What is the correct interpretation?

8

A machine shows minor faults but is still operational. What is the most accurate risk?

9

Unauthorized individuals occasionally enter staff areas but do not cause harm. What is the main concern?

10

Health and Safety policies exist but are not enforced consistently. What is the key risk?

11

Waste is removed daily but stored improperly during service hours. What is the main risk?

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