Hospitality
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Key terms and concepts
| Term | Definition |
|---|---|
| Cross contamination | The passing of microorganisms from contaminated food or surfaces to other foods or surfaces |
| Duty of care | The legal and general obligation and responsibility expected of a person to protect themselves and others from harm in the workplace |
| Emergency services | Public services that deal with emergencies, such as the police, fire fighters, ambulance and medical response units |
| Employee responsibilities | A staff member’s responsibility to ensure they follow work safety instructions and procedures to minimise the risk to themselves and others |
| Ergonomics | The design of equipment and environment to be safe, comfortable and productive for human use |
| Food handling procedures | The skills and tasks needed to handle food safely |
| Food poisoning | Illness occurring when a person ingests contaminated foods or beverages |
| Hazard identification | Recognising the risk of an item or situation that may lead to a potential accident or harm to a person |
| Hazards | An item, condition, event or situation that could lead to a potential accident or harm |
| Hygiene | Clean and sanitary conditions that promote health and safety |
| Legislation | The making of laws, rules or standards by parliament, which are enforceable by the legal court system |
| Manual handling | Using human force to move or support a load (including moving, lifting, putting down, pushing pulling, or carrying) |
| Material Safety Data Sheet (MSDS) | An information sheet designed by suppliers detailing correct procedures when handling a particular substance or chemical |
| Occupational Health and Safety | Legislation, policies, procedures and activities that aim to protect the health, safety and welfare of all people at the workplace |
| Occupational Health and Safety Committee | A group of employer and employee representatives who review, advise and recommend on health, safety and security issues in a workplace |
| Occupational Health and Safety Regulations 2001 (NSW) | The regulations currently in place that apply to Occupational Health and Safety in all NSW workplaces |
| Personal hygiene | Factors that maintain positive, clean personal care and health of a person |
| Pest control | Actions designed to control and eradicate pests and vermin from workplaces |
| Personal Protective Equipment (PPE) | Equipment and clothing items designed to protect the user from potential hazards or injuries whilst doing a task at work |
| Repetitive Strain Injury (RSI) |
An injury caused by stress of repeated movements. Also called Occupational Overuse Injury |
| WorkCover | A state authority that manages workplace safety, injuries and incidents and compensation |
| Workers Compensation | Payments required by law for an injury to an employee for compensation for a work related injury |
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