HAT203 Hospitality Management: Guzman Y Gomez’s Hygiene Audit

Introduction 

Research pertaining to data undertaken from various restaurants depicts that they are one of the most risky industries to work for (Pérez Gálvez, 2017). A report published “Australia Workplace Barometer” by University of South Australia in December 2012 rated cafes and restaurants to be high-risk industry in regards to workers health and workplace safety. There are multiple health and safety hazards that restaurant personnel possesses along with challenge of closely working with public adds (Shioya, 2011). Thus, restaurant owners need to draw upon strategies that can prevent potential injuries and ensure good health of customers as well as employees. The scope of the current report deals with health and hygiene audit of Guzman Y Gomez, which is a Mexican restaurant based in Sydney in Australia. The restaurant delivers most delicious food to its customers with freshest Australian ingredients (Andreu-Boussut). The current scope of WHS audit examines the various contemporary issues faced by the Company and recommendations that it will overcome the same. 

Audit Outcome 

Restaurant businesses are amongst the fastest growing industries in Australia that employs thousands of workers every year. The restaurant had been audit by gaining proper feedback from its employees as well as some walk-in customers. Utilizing such secondary data the following audit outcomes regarding health and hygiene had been ascertained (Andreu-Boussut).

• Outcome 1 Burns: The restaurant major food is spicy and oily which are made by grills with extensive usage of fire(Du, 2012). Burns are a regular affair at the restaurant. Mostly chefs and other staffs are susceptible to such burns. Burns accounts for almost 48% of all accidents and injuries caused across all restaurants in the country. However, the degree and intensity of such burns is critical to investigate as they can cause serious harm. Deep burns can damage tissues and impair working conditions thus, needs to be avoided.  

• Outcome 2 Cut or open wounds: For preparing of Mexican food items there are multiple number of scissors as well as variety of knives that are used. Cut and open would using sharp objects occur regularly at the restaurant. It has been noted that incidence and seriousness of such cuts increases when an individual is given double shift duty(Williams, 2015). While minor cuts or open wounds can easily be dealt with but larger cuts can cause deep injuries preventing working conditions. Proper training needs to be imparted to an individual who will be handling all cutting or chopping within the restaurant.  

• Outcome 3 Sprains or Strains: Such injuries though occur but are rare in nature within the restaurant premises. Such sprains or strains occur from falling on slippery floors or falling within the premises of the kitchen or on restaurant(Smith, 2010).  

• Outcome 4 Injuries of other forms: There are various other forms of injury which can rather be classified as accidents(Hassan, 2012). Such incidence can occur at any time and might inflict potential injury on a customer or an employee.

Recommendations 

With restaurant business ever growing in Australia it becomes essential to ascertain the health and safety of its employees and prevent workers from injuries. Irregular work hours impend greater issues concerning security and health of employees thus restaurants have over rate of over 1,010 injuries against a national average of 11 (Ip, 2011). The following are some recommendations that the restaurant can incorporate such that it can succumb to injuries and ill-effects of accidents and injuries caused.    

• Recommendation 1: Staffs and employees should be encouraged to wear proper footwear and have sufficient housekeeping arrangements. Such services will allow easy cleaning and avoiding of injuries as well as accidents, as it can be cleaned without much delay.

• Recommendation 2: Food products should be handled with utmost care especially in the kitchen and while serving customers. Handling food products in utensils can prevent a foray of accidents as well as injuries.

• Recommendation 3: Unnecessary usage and contact with cleaning products has to be avoided. The restaurant already has a malfunctioning dishwasher, it needs to further install a dishwasher in working conditions instead of using staff hands to clean the same.   

• Recommendation 4: There needs to be an inspection regarding delegation of duties into smaller manageable blocks. Especially while handling heavy objects within the reach of the kitchen.

• Recommendation 5: The restaurant needs to create a fire emergency plan that documents fire risks assessment and conducts frequent fire drills. Such exercises can prevent possibility of a severe impact or accident from occurring.
• Recommendation 6: Installation of electrical instruments and appliances needs to be checked frequently to ensure their safety. There are multiple points where wires and electrical equipment are tangled safety of which needs to be ensured. Proper training should be given to employees for safe handling of such instruments and electrical appliances. Further such employees needs to be given proper wear for ensuring their safety.

The restaurant by ensuring safety and health standards of its employees in the restaurants can inculcate better working conditions. Such working conditions prevailing can reduce the number of accidents and possible injuries that can be inflicted upon.

Conclusion 

Research depicts that most affected people in restaurant consists of kitchen assistants, chefs and waiting staffs. Prevailing unhealthy conditions, carelessness, unhealthy working conditions are some of the major causes that can lead to fatal injuries and accidents at workplaces. Incorporating in simple health and safety standards can reduce risks of accidents as well as unfortunate incidents in kitchen as well as within the restaurant. The psychosocial safety climate (PSC) prevailing in restaurants are alarming as against standards set by government in the year 2010-2011. With governmental interventions there has been considerable rise in awareness and safety concerns at workplace for standardizing safety and health in restaurants.   

Reference Lists

Andreu-Boussut, V. S. n.d. Sustaining natural heritage sites as great tourist attractions: international guidelines versus local contexts.

Du, J. 2012. Local stakeholders’ perspectives of WHS status: a case study.

Hassan, A. &. 2012. Strategies and challenges of tourist facilities management in the World Heritage Site: Case of the Maritime Greenwich, London. Tourism Analysis, 775-789.

Ip, P. C. 2011. The need of policies and legislative changes for tobacco control in Hong Kong: Letter of recommendations to Hong Kong Legislative Council.

Pérez Gálvez, J. C.-N.-N.-G.-G. 2017. Tourism demand of a WHS destination: an analysis from the viewpoint of gastronomy. . International Journal of Tourism Cities, 1-16.

Shioya, M. M.-O. 2011. Building Adaptive Governance for Socio-Ecological Resilience and Community Response, Case Study from Japan. Prognostické práce, 357-383.

Smith, G. S. 2010. Heritage values in contemporary society. Walnut Creek, CA: Left Coast Press.

Williams, S. 2015. Understanding the hotel industry. Australian Insolvency Journal, 20.