Successful Health and Safety Management (HSG65)
Pearson BTEC International Level 2 Qualifications

UNIT5:HEALTH,SAFETY AND HYGIENE IN HOSPITALITYUnit 5: Health, Safety and Hygiene in HospitalityDelivery guidanceAn awareness of health and safety is essential for anyone working, or wishing to work, in the hospitality industry.Approaching the unitThis unit will allow your learners to understand the main responsibilities of employers and employees in terms of following individual and organisational health and safety rules, instructions and procedures. Learners should be able to identify possible hazards that may be found in a hospitality workplace and why they should be reported. They should also investigate risk assessment methods used to prevent accidents and injuries.Your learners should be aware that anyone who works in a hospitality business has a responsibility to ensure food is handled and prepared to the highest standards. Your learners will gain an understanding of food safety, the importance of food safety management systems and controls, and why these systems and controls must be followed. They will also be able to understand hygiene practices and how important they are in reducing contamination.Throughout your delivery of this unit, you should refer to the practical application of the unit content in a kitchen or food preparation area. This will help learners to contextualise what for some could be quite complex theory. As an example, this unit could be delivered alongside any practical cookery unit, such as Unit 8 :Preparing, Cooking and Presenting Food . Learners will be expected to put food safety requirements into practice when they are preparing, cooking, and serving food.You could use a range of delivery methods in this unit, including:discussions, for example, class and small group discussions on the importance of following safety and hygieneindividual or group presentations, for example, to demonstrate knowledge of safe working practicesvideos to illustrate, for example, good and poor hygiene practicesLearners will benefit from the involvement of local hospitality businesses so that they can gain an insight into how they work. You could involve local employers by:inviting them as guest speakersasking them to be in the audience for learner presentationsasking them to contribute to case study materialasking them to mentor learners.UNIT5:HEALTH,SAFETY AND HYGIENE IN HOSPITALITYDelivering the Learning AimsLearning Aim A - Understand the importance of health and safety in hospitalityThis learning aim introduces learners to the responsibilities employers and employees have towards health and safety when working in the hospitality industry. They will be required to describe common health and safety hazards which may occur in a hospitality business. Learners should be able to assess the importance of risk assessments and carrying out two risk assessments from hazards they have identified.You could introduce Learning Aim A, by asking learners why they feel it is important that safety is maintained in a hospitality business. This will help you to determine learners’ opinions on the importance of safety. A presentation will explain the responsibilitiesthat both an employer and employee have towards health and safety in hospitality. Learners should be asked to define the term ‘hazard’ and be able to identify different hazards they may find in a hospitality environment and why it is important that these should be reported. A presentation willexplain the importance of risk assessment. Using the unit content, deliver a presentation which concentrates on the purpose of a food safety risk assessment. Show the learners completed risk assessment forms from a variety of different hospitality businesses. The learners should complete a practice risk assessment in a hospitality area. For assessment, give the learners at least two incomplete food safety risk assessment forms, which learners should complete for different hospitality areas such as a bar, restaurant, or kitchen.Learning Aim B - Explore the importance of food safety in the hospitality industryThis leaning aim introduces the learners to the responsibilities an individual has towards food safety in the hospitality industry. Learners should be able to describe common food hazards which may occur in a hospitality business and how control and monitoring procedures will help eliminate food safety hazards. Learning aim B is about food safety in the hospitality industry and the importanceof maintaining high standards when handling food.Begin delivery of Learning Aim B with a class discussion as to what learners’ think are a food handler’s individual responsibility to ensure food is handled safely. A presentation will explain the important definitions including control measures, food hygiene, contamination, and a food safety management system. Learners should research the different hazards that can contaminate food and create a factsheet on different hazards. Use a worksheet to enable learners to classify a series of hazards as microbial, chemical, physical or allergens. Following on from research, learners can create a presentation which covers one of the controls and monitoring procedures that can be used to maintain and control food safety hazards. The topics learners can research include safe food handling, time/temperature controls and stock rotation. You should ensure that the unit content is covered, as learners can share their presentations with the rest of the class.UNIT5:HEALTH,SAFETY AND HYGIENE IN HOSPITALITYLearning aim C - Understand how to keep self and work area clean and hygienicThis learning aim focuses on the methods that learners should use to keep themselves and work areas clean and hygienic. Your learners should produce a cleaning schedule for a hospitality business demonstrating its use when cleaning. After completion your learners should be able to identify any areas for improvement in the cleaning schedule. To introduce Learning Aim C, a presentation should outline the reasons and methods used to maintain personal hygiene.A guest speaker can give a talk informing the learners of the responsibilities of hospitality staff and businesses in maintaining good hygiene to prevent the outbreak of food-borne diseases (food poisoning). A presentation will explain how to keep work areas clean, including the removal of waste. Show examples of cleaning schedules from different hospitality organisations.Working in small groups, the learners can complete a practice cleaning schedule for a hospitality area and demonstrate its use. They should then design a cleaning schedule which can be used in ahospitality area and present their designs to the class for discussion.UNIT5:HEALTH,SAFETY AND HYGIENE IN HOSPITALITYAssessment modelAssessment guidanceThe unit is assessed by a Pearson Set Assignment (PSA). The assessment is set by Pearson and must be taken under controlled conditions before it is marked by tutors.There are 30guided learning hours assigned to the unit, of which 6hours will be required for assessment.Set assignments are available from September each year and are valid for one year only. Delivery must cover all the unit content and prepare learners to produce evidence to meetthe assessment criteria and assessment guidance in preparation for taking the PSA. Sample Assessment Materials are available on the Pearson website. These can be used or adaptedto help learners prepare for assessment.UNIT5:HEALTH,SAFETY AND HYGIENE IN HOSPITALITYGetting startedThis gives you a starting place for one way of delivering the unit, based around the recommended assessment approach in the specification.UNIT5:HEALTH,SAFETY AND HYGIENE IN HOSPITALITYUNIT5:HEALTH,SAFETY AND HYGIENE IN HOSPITALITYUNIT5:HEALTH,SAFETY AND HYGIENE IN HOSPITALITYDetails of links to other BTEC units and qualifications, and to other relevant units/qualificationsThis unit links to:Unit 4: Sustainability in the Hospitality IndustryUnit 8: Preparing, Cooking and Presenting FoodUnit 10: Serving Food and Beverages.ResourcesIn addition to the resources listed below, publishers are likely to produce Pearson-endorsed textbooks that support this unit of the BTEC International L3 Qualifications in SportL2 Qualifications in Hospitality. Check the Pearson website at: (/endorsed-resources) for more information as titles achieve endorsement.TextbooksThe books below are a selection of textbooks that focus on hygiene.Sprenger, R – Food Safety Handbook (Level 2), 18th edition (Highfield, 2021) ISBN 978-1-912633-71-5 This food safety book is suitable for learners as it gives them the essential, practical food safety information they need to provide safe food.VideosSearch YouTube for examples of good and poor hygiene practice and safety in hospitality.Pearson is not responsible for the content of any external internet sites. It is essential for tutors to preview each website before using it in class so as to ensure that the URL is still accurate, relevant and appropriate. We suggest that tutors bookmark useful websites and consider enabling students to access them through the school/college intranet.。
职业健康和安全管理体系英文

职业健康和安全管理体系英文Occupational Health and Safety Management System (OHSMS)is a comprehensive approach to managing occupational health and safety issues in the workplace. The system aims to reduce the risk of accidents and illnesses by promoting a safe and healthy working environment.The OHSMS is based on the principles of continuous improvement and focuses on identifying and controlling hazards, assessing risks, and improving safety performance. The system includes policies, procedures, and practicestailored to the needs of the organization.Benefits of OHSMSImplementing an effective OHSMS can bring significant benefits to organizations. These benefits include:1. Improved safety performance: The OHSMS helps identify hazards and assess risks, leading to the implementation of measures that reduce the likelihood of accidents and injuries. This, in turn, leads to improved safety performance, reduced absenteeism, and health care costs.2. Compliance with regulations: The OHSMS helps organizations meet legal requirements related to occupationalhealth and safety. It ensures that the organization is in compliance with applicable laws and regulations, reducing the risk of legal action and penalties.3. Improved reputation: Implementing an OHSMS send a message to stakeholders that the organization is serious about safety and health. It enhances the reputation of the organization, which can attract customers, investors, and talent.4. Increased productivity: A safe and healthy working environment can improve productivity by reducing absenteeism, worker turnover, and injury-related costs.Component of OHSMSAn OHSMS consists of several components, including:1. Policy: The OHSMS policy outlines the organization's commitment to managing occupational health and safety. It defines the roles and responsibilities of employees, management, and other stakeholders.2. Planning: The planning stage involves identifying hazards and assessing risks, setting objectives and targets, and developing action plans to achieve them.3. Implementation: The implementation stage involves putting the plans into practice, including the implementation of policies, procedures, and training programs.4. Measurement and evaluation: The OHSMS measures and evaluates the effectiveness of the program. This involves monitoring and evaluating progress against objectives, identifying areas for improvement, and implementingcorrective action.5. Review: The review stage involves regularly reviewing the OHSMS to ensure it is up-to-date, effective, and meets regulation requirements.ConclusionAn effective OHSMS can bring significant benefits to an organization, including improved safety performance, compliance with regulations, a better reputation, and increased productivity. Organizations can implement an OHSMS by following the key components, including policy, planning, implementation, measurement, evaluation, and review. By prioritizing health and safety, organizations can create a positive working environment that benefits both employees and the organization.。
第一财富是健康英语作文

第一财富是健康英语作文As the saying goes, health is wealth. Indeed, our health is the most valuable asset we possess. Without good health, we cannot enjoy life to the fullest, pursue our goals and dreams, or contribute to society. Therefore, it is essential to take care of our physical, mental, and emotional well-being and adopt a healthy lifestyle.Firstly, we need to pay attention to our diet and nutrition. A balanced and varied diet that includes plenty of fruits, vegetables, whole grains, lean proteins, and healthy fats can provide us with the necessary nutrients, vitamins, and minerals to support our bodily functions and immune system. On the other hand, a diet high in sugar, salt, saturated and trans fats, and processed foods can increase our risk of obesity, heart disease, diabetes, and other chronic illnesses. Therefore, we should aim to eat mindfully, cook our meals at home, and limit our intake of junk food and sugary drinks.Secondly, regular exercise is crucial for our physical and mental health. Exercise can improve our cardiovascular health, strengthen our muscles and bones, boost our immune system, and reduce our stress and anxiety levels. Moreover, it can also enhance our mood, cognitive function, and overall well-being. Therefore, we should try to incorporate physical activity into our daily routine, whether it's walking, jogging, cycling, swimming, or practicing yoga or other sports. We should also aim to get enough sleep, as sleep deprivation can impair our immune system, mood, and cognitive performance.Thirdly, we need to manage our stress and emotions effectively. Stress can have a negative impact on our physical and mental health, leading to headaches, muscle tension, insomnia, depression, and anxiety. Therefore, we should find healthy ways to cope with stress, such as meditation, deep breathing, mindfulness, or talking to a friend or therapist. We should also cultivate positive emotions, such as gratitude, kindness, and compassion, as they can improve our resilience, social connections, and overall happiness.In conclusion, our health is our most precious asset, and we should take care of it by adopting a healthylifestyle that includes a balanced diet, regular exercise, and effective stress management. By investing in our health, we can enjoy a fulfilling and meaningful life andcontribute to a healthier and happier world.。
职业健康与安全的管理

部
Regulations
规章条例
局
Guidelines
指导方针
Directorate
Enterprise
企业
Agreements
协议
Basic agreement
基本协议
Branch Agreements
行业协议
Local agreements
基层协议
Enterprise parties
Confederations
Managing occupational health and safety. Improvement of working conditions as part of a
business strategy
职业健康与安全的管理。 将改进劳动条件作为商业策略的一部份
Ingrid Steen Malt, adviser NHO - Confederation of Norwegian Business and Industry
2. Persons versus machinery and working speed 人相对于机器和工作速度
3. The individual versus the organisation 个人相对于组织
挪威工商总会 项目主管 魏籁森
1
Presentபைடு நூலகம்tion:
介绍:
• Why OSH? 为什么要提职业安全与健康? The management approach: Cooperation and involvement 管理方法:合作与参与
• OSH in Norway 挪威的职业安全与健康
• The working environment Act: Continious and systematic improvement 劳动环境法:连续而有系统的改进
是否有完美的医疗保健体系英语作文

是否有完美的医疗保健体系英语作文Is There Such a Thing as a Perfect Healthcare System?The discussion surrounding healthcare systems is one that is ongoing and contentious. It seems that every nation is constantly striving to improve its healthcare system in order to provide better care for its citizens. However, the question remains: is there such a thing as a perfect healthcare system?The answer to this question is not a simple one. There are many factors that need to be considered when evaluating a healthcare system, and what works for one country may not necessarily work for another. That being said, there are certain characteristics that are often associated with a successful healthcare system.One of the key factors in a successful healthcare system is access. In order for a healthcare system to be effective, it must be accessible to all citizens, regardless of their income level or social status. This means that healthcare services need to be affordable, and there must be sufficient facilities and healthcare professionals available to provide care to those in need.Another important factor in a successful healthcare system is quality of care. Citizens need to be able to trust that the care theyreceive is of a high standard and that their healthcare providers are well-trained and competent. This means that healthcare systems need to invest in training and education for their healthcare professionals in order to ensure that they are able to provide the best possible care to their patients.Preventative care is also an important aspect of a successful healthcare system. By focusing on preventative care, healthcare systems can help to reduce the incidence of chronic diseases and other health problems, ultimately leading to a healthier population and reduced healthcare costs in the long run.In addition to these factors, a successful healthcare system also needs to be sustainable. This means that the system must be able to adapt to changing demographics, advances in medical technology, and other factors that may impact the delivery of healthcare services. In order to be sustainable, healthcare systems need to be well-funded and well-managed, with a focus on efficiency and effectiveness.While no healthcare system is perfect, there are certainly examples of successful healthcare systems around the world. Countries like Sweden, Canada, and Singapore are often cited as having some of the best healthcare systems in the world, with high levels of access, quality of care, and sustainability.In conclusion, while there may not be such a thing as a perfect healthcare system, there are certainly characteristics that are associated with successful healthcare systems. By focusing on access, quality of care, preventative care, and sustainability, countries can work towards improving their healthcare systems and providing better care for their citizens. Ultimately, the goal should be to create a healthcare system that is able to meet the needs of all citizens, and that is able to adapt and evolve in order to provide the best possible care for all.。
职业健康与安全的管理

Good health makes good business!
良好的健康建筑起良好的企业! 良好的健康建筑起良好的企业!
Keep healthy workers healthy!
维护健康的工人的身体健康! 维护健康的工人的身体健康!
The Norwegian management approach 挪威式的管理方法
Managing occupational health and safety. Improvement of working conditions as part of a business strategy
职业健康与安全的管理。 职业健康与安全的管理。 将改进劳动条件作为商业策略的一部份
Ingrid Steen Malt, adviser NHO - Confederation of Norwegian Business and e to absenteeism 由於缺勤而损失的工作日
2001-2004年每个季度由於 年每个季度由於16-69岁的职工自报病假和医生开 年每个季度由於 岁的职工自报病假和医生开 病假而损失的工作日, 病假而损失的工作日, 占其约定工作日数的百分比
9 8 7
Total Norway
The working environment Act 劳动环境法
The employer shall make sure that: 雇主应当对以下作出保障: 雇主应当对以下作出保障:
the work is planned and organized in such way that no risk of accidents or health hazards occur 对工作进行恰当规划组织, 对工作进行恰当规划组织,从而使事故和危害健康的风险 不至于发生 physical and psychological working environment strain are mapped and assessed 确认和评估劳动环境所造成的生理和心理压力 measures to reduce working environment strain and health hazards are implemented 采取措施减轻劳动环境造成的压力和对健康造成的危害
《办公室管理》第三章
学习内容
办公室时间 管理方法
办公室时间管理 相关理论知识
办公室时间管理方法
时间管理(时间运筹) Time Management
• 为提高时间的利用率和有效性而对时间进 行的有效计划和控制。 • 表现:善于限定自己的工作范围,合理有 效地安排时间。
秘书的时间管理
• 包括两层含义: 1. 管理自己的时间
时间名言
• 时间最不偏私,给任何人都是二十四小时; 时间也最偏私,给任何人都不是二十四小 时。
——英· 赫胥黎
磨刀不误砍柴工
• 曾经有一位哲人看见一位农夫在砍树,每一斧都 只能砍下一小块树皮——斧头太钝了。于是哲人 问农夫:“你为什么不把斧头磨快了再砍?”农 夫回答说:“我没时间磨斧头。” • 这个寓言告诉我们一个浅显的道理:磨刀不误砍 柴工。办公室工作也是这样:每天拿出一点点时 间,对要做的工作进行规划和计划,不仅不会耽 搁时间,而且还会大大提高工作效率。
第三章 办公室时间管理
授课人 饶军丽
案例导入
于雪是某集团公司新来的秘书,这天早上一进办公 室,办公室主任就交代她整理一份材料,明天下班之前 交给他,说是下个星期开会要用。她看了一下,有20页, 共3万多字。她还没来得及坐下,周总就来电话,说今 天下午2点他要与财务部总监、市场部和销售部总监一 起商量工作,让秘书通知他们。刚放下电话,机要室又 给于雪送来一份传真,这份传真是一个代理商发来的, 说他们一个副总过几天要来本地办事,请接待一下。她 刚看完传真,办公室主任又来电话,说田副总原定下月 初到电视台为《一周财经观察》节目做嘉宾。现在由于 时间关系去不了了,让于雪打个电话通知电视台。人力 资源部门的人又过来通知她,让她填写参加存档新方法 讲座的报名表,明天下午下班之前为报名的最后期限。 一上班就遇到这么多事,于雪觉得头都大了,一下子不 知如何下手。
Occupational Health and Safety Auditing at University of
OH&S Auditing at U.Q
2
2002
University System
• Not based on a propriety system • Comprises
– hazard identification – Risk assessment – Control method evaluation – Implementation of new controls – Regular evaluation
all staff
OH&S Auditing at U.Q
12
2002
Further discussion
• In OH&S terms what is risk?????
Risk =
Probability of an injury X
Severity of harm a consequence of exposure to the hazard • Does the audit process assist in assessing this risk?
1
2002
Health and Safety Risk Management
• A range of systems can be used • Confusion between health and safety risk
management compared to global risk management • Compliance with AS 4360
• The University is then audited against the Division of Workplace Health and Safety system, Tri-Safe
职业健康安全管理体系英文
职业健康安全管理体系英文Occupational Health and Safety Management System (OHSMS) is an essential tool for ensuring the safety and health of employees in the workplace. It is a comprehensive approach that includes the systematic identification and assessment of hazards, as well as the implementation of measures to prevent or mitigate those risks.As companies strive to create a safe and healthy work environment, they must commit to a culture of safety, which includes regular training, communication, and participation from all employees. The OHSMS should be integrated into the company's operations and management, making it an essential part of the corporate culture.The OHSMS follows a structured approach that includes identifying potential hazards, assessing their risks, and implementing controls to mitigate those risks. This process ensures that hazards are identified before they can cause harm. Once the risks are identified, the next step is to prioritize the controls required to prevent or mitigate them.The OHSMS requires constant monitoring and evaluation to verify the effectiveness of the implemented controls. Thesystem should be reviewed regularly to identify any changes in the production process, new hazardous substances, or other factors that could jeopardize the safety and health of employees.Audits and inspections play a critical role in the OHSMS management process. The audits can help identify areas of weakness in the system and ensure that all employees are following the established procedures. The inspection process also helps in identifying potential hazards, controls, and corrective actions.The OHSMS is a continuous process that requires commitment from the company's leadership, management, and all employees. It must be incorporated into the company's strategic planning, operational procedures, andorganizational culture. A commitment to the OHSMS will result in increased worker productivity, reduced downtime due to injury and illness, and improved employee morale.In conclusion, the OHSMS is a vital tool for any company committed to the safety and health of their employees. It is a continuous process that requires commitment, monitoring, and evaluation. Companies that adopt the OHSMS commit to a culture of safety, ensuring a safe and healthy workplace for all employees.。
美国的健康保险和管理式服务健康保险HealthInsurance
生活方式管理(2)
• 生活方式管理通过采取行动降低健康风险和 促进健康行为以预防疾病和伤害。
• 生活方式管理策略可以是各种体群健康管理 的基本组成成分,其效果依赖于激励健康行 为改变的干预技术。
• 四类促进健康行为改变的干预措施: –1. 教育 –2. 激励 –3. 训练 –4. 市场营销
四类促进健康行为改变的干预措施
准(Elder et al. 1994)
开发教育方案:
² 促进对健康的理解
² 提高对症状评估和自我管理的Байду номын сангаас力
选择适当的激励策略并且开发 干预措施以支持激励:
² 正强化作用 ² 负强化作用 ² 反馈易化 ² 惩罚 ² 反馈消化response cost ² 消除extinction (Elder et al. 1994) 应用技术训练方法,包括六个 组成步骤:
² 教育 ² 建模 ² 实践 ² 回馈 ² 强化 ² 家庭作业 (Elder et al. 1994) 社会营销和健康交流的组成性 活动
设计方案计划以处理大量有健 康行为改变需求的人们
(Elder et al. 1994)
提供给哮喘患者的自我保健信息
使得住院时间减少了54%和复发率下降
了75%。
• 需求管理使用电话、互联网等远程病人管理 方式来指导个体正确地利用各种医疗保健服 务满足自己的健康需求。
疾病管理(1)
• 疾病管理着眼于某种特定的疾病,为患者提供相关 的医疗保健服务。
• 美国疾病管理协会将疾病管理定义为:一个实施医 疗保健干预和人群间沟通,与强调病人自我保健重 要性相协调的系统,该系统:
血友病教育方案使得门诊病人减
少了76%,而医疗保健费用下降了45%
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Key parts of HSG 65
• • • ••
Policy Organising Planning Measuring Performance Audit and Review
Policy
•
Effective health and safety policies set a clear direction for the organisation to follow. – They contribute to all aspects of business performance as part of a demonstrable commitment to continuous improvement. – Responsibilities to people and the environment are met – Stakeholders’ expectations in the activity are satisfied. – There are cost-effective approaches to preserving and developing physical and human resources, which reduce financial losses and liabilities.
Planning
•
There is a planned and systematic approach to implementing the health and safety policy through an effective health and safety management system. – The aim is to minimise risks. – Risk assessment methods are used to prioritise. – Risks are eliminated through selection and design of facilities, equipment and processes. – If risks cannot be eliminated, they are minimised. – Performance standards are established and used for measuring achievement. – Specific actions to promote a positive health and safety culture are identified.
Organising
•
An effective management structure and arrangements are in place for delivering the policy. – All staff are motivated and empowered to work safely and to protect their long-term health, not simply to avoid accidents. – There is a shared common understanding of the organisation’s vision, values and beliefs. – A positive health and safety culture is fostered by the visible and active leadership of senior managers.
Any questions?
Measuring Performance
•
Performance is measured against agreed standards to reveal when and where improvement is needed. – Active self-monitoring reveals how effectively the health and safety management system is functioning. – Look at both hardware (premises, plant and substances) and software (people, procedures and systems) – If controls fail, reactive monitoring discovers why by investigating accidents, ill health or incidents which could cause harm or loss. – The objectives of active and reactive monitoring are: • to determine the immediate causes of sub-standard performance; and • to identify the underlying causes and the implications for the design and operation of the health and safety management system. – Longer-term objectives are also monitored.
Audit and Review
•
The organisation learns from all relevant experience and applies the lessons.
– There is a systematic review of performance based on data from monitoring and from independent audits of the whole health and safety management system. – Strong commitment to continuous improvement involving the constant development of policies, systems and techniques of risk control. – Performance is also often recorded in annual reports.
Health and Safety Executive
Successful Health and Safety Management (HSG65)
Graeme Waller Regulatory Inspector (HID CI 1A)
The Message:
organisations need to manage health and safety with the same degree of expertise and to the same standards as other core business activities, if they are effectively to control risks and prevent harm to people.
HSG 65
• • •
A best-seller for Health and Safety Executive Provides sound guidance on good practice in health and safety management. Advocates action beyond what is strictly required by legislation (e.g. audit or tool box talks)