You are here

OiRA Tools

The OiRA sectoral tools provided here are to enable micro and small enterprises to carry out risk assessments. The tools are free to download and can be easily accessed by clicking on the relevant link. Each link is accompanied by a short description of the tool and the name of the OiRA partner who developed it. Tools can be searched by country, language and sector.

Clear filter
Toggle search
Toggle search
Showing 1 - 10 from 17
2-4 F-A 72.jpg
24/09/2019
Hotels restaurants catering
EU level
English

Hotels and restaurants

The HORECA sector (hotel, restaurant, café) encompasses a wide variety of workplaces and workers from this sector are exposed to a series of occupational hazards. The most important risks relate among others to slips and trips, burns, hazardous substances and stress.Occupational safety and health (OSH) management is essential not only to create healthy workplaces but also to reduce costs and other negative consequences of work related accidents and sick leaves. Risk assessment is the cornerstone of OSH management and helps employers to identify the risks and take appropriate measures.

Therefore, the Social Partners of the European HORECA sector, EFFAT (European Federation of Food, Agriculture and Tourism Trade Unions) and Hotrec (Association of Hotels, Restaurants, Pubs and Cafes) have developed together an OiRA tool to support small and medium sized companies in the proper management of occupational health and safety risks.

The tool has been developed at EU level and serves as a basis when developing an OiRA HORECA tool at national level. Useful information on how the EU directives have been transposed into all national legislations can be found on the website of EU-OSHA.

 

1-4 F-A 72_1.jpg
18/12/2018
Hotels restaurants catering
Malta
English

Catering

...

2-4 F-A 72_3.jpg
20/10/2018
Hotels restaurants catering
Lithuania
Lithuanian

Hotels and restaurants

This tool is for hotels and restaurants. The main hazards of these activities are manual handling, slips, falls, trips and psychological factors as well as hot surfaces and biological factors. In order to minimize these risks, the key preventive measures are training, job re-placement, knowledge of stress relief principles and etc.

Ši priemonė skirta viešbučių (apgyvendinimo paslaugas teikiantiems subjektams) ir restoranams. Pagrindiniai pavojai krovinių tvarkymas rankomis, paslydimai, pargriuvimai ir kritimai ir psichosocialinė rizika, taip pat karšti paviršiai, naudojamos cheminės medžiagos ir biologiniai rizikos veiksniai.
Norint sumažinti šiuos veiksnius, turi būti taikomos tokios pagrindinės prevencinės priemonės: darbuotojų mokymas, darbo pobūdžio keitimas, užduočių rotacija, mokymas apie streso mažinimo būdus ir t.t.

2-4 F-A 72_0.jpg
16/10/2018
Hotels restaurants catering
France
French

Hotels and restaurants

This tool is intended to the companies from the HORECA (hotels, restaurants and cafes) sector: the content is based on the INRS brochures

 It was developed jointly by prevention organisations (INRS, CARSAT ...) and actors from the sector (professional organisations ...).

Cet outil est destiné aux entreprises des secteurs Hôtellerie / Café / Restauration : contenus issus des brochures INRS

 

 

 

  Il a été élaboré en associant des organismes de prévention (INRS, CARSAT…) et des acteurs du métier concerné (organisations professionnelles…).

1-4 F-A 72_0.jpg
08/11/2017
Hotels restaurants catering
Cyprus
Greek

Cafes and restaurants

Safety and health and risk prevention at work are not only legal obligations but also a business necessity. They safeguard and protect workers' safety and health and the viability of the business. It is always very important to assess the risks and take appropriate preventive and control measures to avoid accidents and health problems. This tool helps identify and evaluate working conditions in restaurants and coffee shops. Questions are grouped by topic and advice is given to improve workplace conditions.

Η Ασφάλεια και Υγεία στην Εργασία και η πρόληψη του κινδύνου στην εργασία δεν αποτελεί μόνο νομική και ηθική υποχρέωση αλλά και επιχειρηματική αναγκαιότητα. Διασφαλίζει τα πολύτιμα αγαθά της ασφάλειας και της υγείας των εργαζομένων και την βιωσιμότητα της επιχείρησης. Είναι πολύ σημαντικό σε κάθε περίπτωση να αξιολογείται ο κίνδυνος και να λαμβάνονται τα κατάλληλα μέτρα πρόληψης και ελέγχου, προκειμένου να αποφευχθούν ατυχήματα και προβλήματα υγείας. Το εργαλείο αυτό βοηθά στον εντοπισμό και την αξιολόγηση των συνθηκών εργασίας στα καφεστιατόρια. Οι ερωτήσεις ομαδοποιούνται κατά θέμα και παρέχονται συμβουλές για τη βελτίωση της κατάστασης.

1-13 F-A 72_0.jpg
08/11/2017
Hotels restaurants catering
Cyprus
Greek

Hotels and guest houses

Safety and health and risk prevention at work are not only legal obligations but also a business necessity. They safeguard and protect workers' safety and health and the viability of the business. It is always very important to assess the risks and take appropriate preventive and control measures to avoid accidents and health problems. This tool helps identify and evaluate working conditions in small tourist accommodations. Questions are grouped by topic and advice is given to improve workplace conditions.

 Η Ασφάλεια και Υγεία στην Εργασία και η πρόληψη του κινδύνου στην εργασία δεν αποτελεί μόνο νομική και ηθική υποχρέωση αλλά και επιχειρηματική αναγκαιότητα. Διασφαλίζει τα πολύτιμα αγαθά της ασφάλειας και της υγείας των εργαζομένων και την βιωσιμότητα της επιχείρησης. Είναι πολύ σημαντικό σε κάθε περίπτωση να αξιολογείται ο κίνδυνος και να λαμβάνονται τα κατάλληλα μέτρα πρόληψης και ελέγχου, προκειμένου να αποφευχθούν ατυχήματα και προβλήματα υγείας. Το εργαλείο αυτό βοηθά στον εντοπισμό και την αξιολόγηση των συνθηκών εργασίας στα μικρά τουριστικά καταλύματα. Οι ερωτήσεις ομαδοποιούνται κατά θέμα και παρέχονται συμβουλές για τη βελτίωση της κατάστασης.

 

1-4 F-A 72_5.jpg
12/12/2016
Hotels restaurants catering
Portugal
Portuguese

Catering

The catering sector is distributed throughout the country and it is mainly made of micro and small companies. This sector has a significant economic and employment importance, especially in the more touristic areas or in those where the concentration of economic activity is greater. This tool deals with the main hazards/risks in the various work areas, from food reception to the dining room, through the kitchen and canopy. It also addresses the problems associated with emergencies, as well as the structural/environmental hazards/risks and occupational safety and health management in the restaurant. The tool allows an assessment of existing risks, suggests measures to be implemented to control these risks and produces an action plan that users can adopt in order to manage health and safety in their restaurant.

O setor de restauração encontra-se distribuído por todo o país, sendo constituído essencialmente por micro e pequenas empresas. Este setor tem importância significativa ao nível económico e do emprego, principalmente nas zonas mais turísticas ou naquelas onde a concentração de atividade económica é maior. Esta ferramenta Oira aborda os principais perigos/riscos existentes nas diversas áreas de trabalho, desde a receção dos alimentos, até à sala de refeições, passando pela cozinha e copa. Aborda ainda a problemática associada às emergências, bem como os perigos/riscos estruturais, ambientais e de gestão da segurança e saúde no trabalho no restaurante. 

1-2 F-A-72_4.jpg
07/12/2016
Hotels restaurants catering
Slovenia
Slovenian

Cooks

This risk assessment has been produced in order to assist cooks to do their job safely. Cooks and chefs spend most of the day on their feet, and it is often necessary to lift and carry heavy bags or boxes of ingredients. The commercial kitchen is full of sharp blades and dangerously hot surfaces, so both cuts and burns are commonplace. During a busy shift the floors can become slippery from grease or moisture, creating a slipping hazard. Many of the powerful cleansers, grease cutters and sanitizers used in the industry are toxic and corrosive, presenting health risks of their own when used incorrectly. The cooks are exposed to a wide range of threats such as mechanical hazards (cutting and needle stick injuries), burns, threats of electrocution, etc.  An interactive OiRA tool intended for cooks which comprises a basic description of  kitchens, encourages cooperation between employees and employers and significantly contributes to improvements in the workplace and working environment.

Orodje OiRA je namenjeno kuharjem. Med delovno opremo kuharja sodi tudi posoda za pripravo jedi, za kuho, za serviranje ter za odpadke, termična posoda in posoda za kuhanje pod povečanim pritiskom, različno orodje in drobni inventar. Kuhar je izpostavljen najrazličnejšim nevarnostim kot so mehanske nevarnosti (urezi in vbodi), nevarnosti opeklin, nevarnosti zaradi električnega toka idr. Dela stoje z obračanjem, pripogibanjem, poseganjem, dviganjem in prenašanjem lažjih in srednje težkih bremen. Zato poklic ni priporočljiv za osebe s ploskimi stopali. Izpostavljeni so tudi nevarnim snovem in biološkim agensom. Orodje OiRA za kuharje posebej obravnava tveganja, ki so pomembna z vidika delovnega okolja (kuhinje), kjer so pogosto problematične mikroklimatske razmere (toplotne razmere, vlaga, gibanje in izmenjava zraka). Posebno poglavje se nanaša tudi na osebno varovalno opremo in varnostne znake. 

1-4 F-A 72_4.jpg
09/11/2016
Hotels restaurants catering
Greece
Greek

Catering

Occupational risks in the catering services industry are mainly associated with physically demanding work, prolonged standing and static postures, repetitive movements of the upper limbs and manual transport of loads. It is also associated with working in kitchens with hot surfaces, using knives, sharp instruments, cutting machine, workers' movements, and slippery floors. Other risks at the workplace are associated with long working hours and over exposure to high and low temperatures, high levels of noise, chemical cleaners and various harmful biological factors. The psychosocial risks due to increasing work demands, irregular schedules and regular contact with customers are also very important. 

The OiRA tool is intended primarily for micro and small enterprises in the sector. The use of the tool by businesses is expected to shape the health and safe conditions at the workplace, to improve the level of protection for workers, as well as to support the efficiency and competitiveness of the industry at the same time.

Επαγγελματικοί κίνδυνοι  στον κλάδο των εταιρειών τροφοδοσίας (catering)  σχετίζονται κυρίως με την απαιτητική σωματικά εργασία, την παρατεταμένη ορθοστασία και τις  στατικές στάσεις του σώματος, τις επαναλαμβανόμενες κινήσεις των άνω άκρων, τη χειρωνακτική μεταφορά φορτίων,  την εργασία σε κουζίνες με θερμές επιφάνειες, με  χρήση μαχαιριών ή άλλων αιχμηρών εργαλείων και κοπτικών μηχανών ή την κίνηση των εργαζομένων σε ολισθηρά δάπεδα. Άλλοι κίνδυνοι σχετίζονται με την   παρατεταμένη εργασία και έκθεση σε υψηλές και χαμηλές θερμοκρασίες,  σε υψηλά επίπεδα θορύβου, σε χημικά καθαριστικά ή σε διάφορους βλαπτικούς  βιολογικούς  παράγοντες, ενώ σημαντικοί είναι και οι ψυχοκοινωνικοί παράγοντες κινδύνου λόγω  αυξημένων  εργασιακών απαιτήσεων, ακανόνιστων ωραρίων και της συνεχούς επαφής με πελάτες.

Το εξειδικευμένο διαδραστικό εργαλείο OiRA για την εκπόνηση της μελέτης Εκτίμησης Κινδύνου προσφέρεται δωρεάν μέσω Διαδικτύου και προορίζεται κυρίως για τις πολύ μικρές  και τις μικρομεσαίες  επιχειρήσεις του κλάδου. Η αξιοποίηση του εργαλείου από τις επιχειρήσεις εκτιμάται ότι θα συμβάλλει καθοριστικά στη διαμόρφωση περισσότερο ασφαλών και υγιών συνθηκών εργασίας και στη βελτίωση του επιπέδου προστασίας των εργαζομένων, ταυτόχρονα με τη στήριξη της απόδοσης και της ανταγωνιστικότητας των επιχειρήσεων του κλάδου. 

 

Pages