by | August 13, 2010 · 10:07 am

Hotel Industry Health Risks: Hotel In Minnesota Has Laundry Chemical Sicken 6 Employees

A mix of laundry chemicals at the Crowne Plaza Hotel in Eagan sent six employees the hospital…

Paramedics were called to the hotel at 2700 Pilot Knob Road around 10:30 a.m. after a hotel worker collapsed near the pool. Two laundry chemicals were found nearby – Destainer (Sodium Hypochlorite solution) and Sour 21 (Hydrofluorosilicic acid), which when combined form a corrosive chemical that can be fatal if ingested.

The six employees were taken to Regions Hospital in St. Paul. Five were treated and released, with one staying overnight for observation.

The hotel was evacuated. 59 guests were registered for a stay at the hotel at the time of the incident, but not all were there at the time.

For more:  http://www.myfoxtwincities.com/dpp/news/minnesota/laundry-chemicals-eagan-crowne-plaza-collapse-aug-6-2010

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by | August 12, 2010 · 6:41 pm

Hospitality Industry Foodborne Illnesses: Poultry (17%), Beef (16%) And Leafy Vegetables Cause Most Illnesses Reported That Included 18 Deaths In 2007 In U.S.

Among the 497 foodborne outbreaks with a laboratory-confirmed single etiologic agent reported, norovirus was the most common cause, followed by Salmonella. Among the 18 reported deaths, 11 were attributed to bacterial etiologies (five Salmonella, three Listeria monocytogenes, two Escherichia coli O157:H7, and one Clostridium botulinum), two to viral etiologies (norovirus), and one to a chemical (mushroom toxin).

Foodborne agents cause an estimated 76 million illnesses annually in the United States (1). Outbreak surveillance provides insights into the causes of foodborne illness, types of implicated foods, and settings of foodborne infections that can be used in food safety strategies to prevent and control foodborne disease. CDC collects data on foodborne disease outbreaks submitted from all states and territories. This report summarizes epidemiologic data for the 1,097 reported outbreaks occurring during 2007 (the most recent finalized data), which resulted in 21,244 cases of foodborne illness and 18 deaths. Among the 497 foodborne outbreaks with a laboratory-confirmed single etiologic agent reported, norovirus was the most common cause, followed by Salmonella. Among the 18 reported deaths, 11 were attributed to bacterial etiologies (five Salmonella, three Listeria monocytogenes, two Escherichia coli O157:H7, and one Clostridium botulinum), two to viral etiologies (norovirus), and one to a chemical (mushroom toxin). Four deaths occurred in outbreaks with unknown etiologies. Among the 235 outbreaks attributed to a single food commodity, poultry (17%), beef (16%), and leafy vegetables (14%) were most often the cause of illness.

For more:   http://www.foodconsumer.org/newsite/Non-food/Disease/foodborne_illness_1208100621.html

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by | August 11, 2010 · 7:24 pm

Hospitality Industry Safety Risks: OSHA Inspectors Can Cite “Willful Violations” If Management Ignores Employee Complaints

A “willful” violation can occur if the employer knew that he was violating a standard or if he was reckless. A good way to convince an OSHA inspector of recklessness (and thus willfulness) is to ignore employee complaints of danger, or worse, accident reports.

A lawyer knowledgeable on OSHA issues will serve as a buffer between the agency and the company’s management. He can make sure that responses to document requests are neither too broad nor too narrow.

A careful employer will review employee complaints, accident reports and minutes of safety meetings, and make sure that every item properly is evaluated and if found to be a problem, either fixed or scheduled for fixing with alternative protective measures implemented in the interim. Employers should not allow unaddressed items in such documents to smolder in their files, ready to be fanned into willfulness by an OSHA inspector.

For more:   http://ehstoday.com/standards/target-new-osha-sheriff-1339/index1.html

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by | August 10, 2010 · 3:27 pm

Hotel Industry Employee Injury Risk Management: Hotel Management Must Increase Training To Reduce Repetitive-Stress Injuries To Housekeepers

“Anybody who runs a hotel has to be crazy,” Davis said, not to address any problems that can lead to injuries among employees because of the implication for worker’s compensation.

Hyatt housekeepers had the highest risk of injury, according to the study. The lowest risk were with the Hilton chain. The problem is housekeepers are prone to repetitive-stress injuries from continually doing such things as changing sheets, washing bathroom floors and vacuuming.

Service workers, especially hotel housekeepers, have higher rates of on-the-job injuries, according to a report in the American Journal of Industrial Medicine.

The 2009 study analyzed injury records from 2003-05 at 50 hotels operated by the top-five hotel companies. Jobs studied included housekeepers, dishwashers, kitchen workers and banquet servers, representing 46 percent of the study population.

Since the study came out, the hotel industry nationwide has been looking at new ways to reduce injuries. Some properties have added extra employees for housekeepers don’t have to do heavy lifting.

For more:  http://www.news-journalonline.com/business/local-business/2010/08/07/hotels-seek-methods-to-reduce-worker-injuries.html

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by | August 9, 2010 · 2:10 pm

Hospitality Industry Employee Safety Training: OSHA Training Provisions Require That Management “Ensure That Employees Are Comprehending Instruction”, Specifically Lockout, Respiratory Protection And Bloodborne Pathogens

“If a reasonable person would conclude that the employer had not conveyed the training to its employees in a manner they were capable of understanding, then the violation may be cited as serious.”

OSHA’s general policy is that if an employee receives job instructions in a language other than English, training and information must also be conveyed in that language. Similarly, if employees are not literate, telling them to read training materials will not satisfy the employer’s training obligation.

OSHA adds that its training provisions contain a variety of specific requirements to ensure that employees are comprehending instruction. For example, standards covering lockout/tagout, respiratory protection, and bloodborne pathogens each require that employers take measures to ascertain the level to which the employee has comprehended the safety provisions.

For more:   http://enviro.blr.com/environmental-news/EHS-management/industrial-facility-compliance-training/Workers-Must-Understand-Training-118317/

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by | August 7, 2010 · 6:55 am

Hospitality Industry Data Theft: Hotel Owners Must Prevent Breaches Of Credit Card Processing Systems By “Cyber-Criminals” Who Install “Malicious Programs” To Steal Data

“… remote attackers installed a malicious program into the card processing system of Englewood, Colo.-based hotel chain Destination Hotels & Resorts. Guests at 21 Destination properties may have been subjected to credit card theft…”

“..the Westin Bonaventure Hotel & Suites in Los Angeles disclosed a possible data breach of its POS systems dating back to 2009. Also, between November 2008 and May 2009, the computer systems of some Radisson hotels in the United States and Canada were illegally accessed. And the computer systems of Wyndham Hotels & Resorts were accessed on two separate occasions by cybercriminals who stole customers’ card numbers, expiration dates and other data…”

Cybercriminals last year targeted hotels more than any other industry for credit card theft, according to a recent report by data security company Trustwave. Hotels are being targeted because they have large amounts of credit card data and frequently neglect to implement the most basic security precautions, such as changing default passwords or ensuring programs are up to date, said Nicholas Percoco, senior vice president of Trustwave’s SpiderLabs.

As a result, attackers commonly gain entry into a hotel’s network by exploiting default passwords on point-of-sale (POS) applications, added Dave Ostertag, manager of investigative response at Verizon Business. From there, customized malware is loaded onto the hotel’s transaction server that steals credit card information as a transaction occurs.

In March, the Westin Bonaventure Hotel & Suites in Los Angeles disclosed a possible data breach of its POS systems dating back to 2009. Also, between November 2008 and May 2009, the computer systems of some Radisson hotels in the United States and Canada were illegally accessed. And the computer systems of Wyndham Hotels & Resorts were accessed on two separate occasions by cybercriminals who stole customers’ card numbers, expiration dates and other data.

For more:  http://www.scmagazineus.com/rampant-hotel-data-theft/article/174579/

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by | August 5, 2010 · 3:23 am

Hospitality Industry Accident Risk Management: Falls From Slips And Trips Represent One Of The Most Common Hazards In Restaurants

 Falls from slips and trips are among the most common hazards in the restaurant industry.  According to the National Safety Council, over 275,000 injuries and nearly 800 deaths among U.S. general industries were caused by slips, trips, and falls in 2008. In fact, slips, trips and falls represent the most common causes of workplace injury after motor vehicle accidents.  

Slips trips and falls can result in head injuries, back injuries, broken bones, cuts and lacerations, or sprained muscles.  In the years 2007-2008, the average workers’ compensation cost for a slip/trip/fall was $21,500.  This exceeds the average cost of other injuries by 14%!

The following are some simple ways to reduce the probability of a slip and/or fall on wet or slippery floors:

  • Install slip-resistant floor surface or use anti-skid adhesive tape in high traffic areas.
  • Use absorbent matting in entrance ways during inclement weather or in areas where walkers may pass through puddles. (Note: unanchored mats may cause slip hazards themselves. Make sure that matting lays flat and that the backing material is slip resistant.).
  • Maintain good housekeeping throughout all work areas. Utilize trash receptacles for the disposing of trash, food debris and other items which might wind up on floors.
  • Immediately clean up spills and leaks. Place caution signs to warn employees and/or patrons of slippery surfaces or other slip/trip hazards.
  • Develop written procedures to handle spills and ensure they are reported and cleaned up immediately.  Regular, frequent inspections of working and walking areas should be conducted to identify hazards which could cause slips, trips and falls.
  • Wear proper footwear for better traction on slippery surfaces.
  • Use handrails or other stable objects that you can hold on to in paths of travel.  

For more:  http://www.employers.com/business/slips-trips-falls.aspx

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by | August 4, 2010 · 3:25 am

Hospitality Industry Alcohol Sales Liability: Hotel And Restaurant Bar Owners Can Face Huge Damages From Lawsuits Resulting From Drunk Patrons Car Accidents

Make sure you have liquor liability insurance and that there’s plenty of financial space between you and your business.

“These types of cases can put a bar, a grocery store, convenience store, hotel or restaurant out of business and if they’re not careful, the people that are behind the ownership could see their houses or bank accounts put at risk,”

A recent Supreme Court ruling is going to put more pressure on businesses that sell alcohol.

Bars, restaurants, and even convenience stores could face stiffer penalties for selling alcohol to someone who ends up injuring someone else in a car accident.

On Monday, the Supreme Court of South Carolina upheld a 2003 ruling that awarded $10 million to a man who sued a bar after one of its patrons ran into him on a Greenwood highway.

“These types of cases can put a bar, a grocery store, convenience store, hotel or restaurant out of business and if they’re not careful, the people that are behind the ownership could see their houses or bank accounts put at risk,” said Christian Stegmaier, a retail and hospitality specialist at Collins and Lacy in Columbia.

For more:  http://www.live5news.com/Global/story.asp?S=12900444

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by | August 3, 2010 · 3:15 am

Hospitality Industry Food Safety: Restaurant Owners Must Improve Food Handling And Cooking Skills

[youtube=http://www.youtube.com/watch?v=ztzZJye-D58]

Foodborne diseases cause an estimated 75 million illnesses in the
United States each year. To keep you from getting sick, some area
restaurant owners are brushing up on their skills

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by | August 2, 2010 · 7:18 am

Hospitality Industry Health And Safety Risks: Hotel Owners Found Liable For $34 Million Resulting From Carbon Monoxide Leak Injuring 23 Employees At Hotel Restaurant

A Baltimore jury has awarded $34.3 million to 23 employees of an Inner Harbor steakhouse who suffered brain damage as a result of carbon monoxide poisoning.

The plaintiffs worked for the Ruth’s Chris Steak House at the Pier V Hotel. The restaurant was evacuated on Feb. 2, 2008, after employees complained of dizziness and nausea. Carbon monoxide in the air was measured at potentially fatal levels.

Attorney Billy Murphy, who represented the plaintiffs, said Wednesday that the leak went on for weeks before the evacuation and that the hotel had removed a safety device that would have detected the problem.

The lawsuit named the hotel’s operator and owner. Murphy says Ruth’s Chris was not at fault.

Attorneys for the defendants could not immediately be reached for comment.

For more:   http://www.businessweek.com/ap/financialnews/D9H8A21O0.htm

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