SGS Pakistan’s subject matter experts Ms Sumaira Khan and Mr Imran Luqman presented the risk-based approach towards managing health and safety in hotels. They emphasized the difference between proactive and reactive measures and explained how risk assessment is to be conducted.
Health and safety law applies to all businesses, no matter how small. Businesses in the catering and hospitality sector report many incidents every year. Beyond the obvious human costs, accidents also cost money and time – people off work, material costs and damage to buildings, equipment or product.
Training and awareness sessions on the appropriate safety measures are an effective way to prevent incidents. We are happy to acknowledge that many hotels realize the need to train their staff in order to minimize H&S risks.
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