海上酒店基礎(chǔ)知識(shí)講義3

《海上酒店基礎(chǔ)知識(shí)》講義2

Subject:9.Premises

Timeofteaching:3periods

Aimsofteaching:(1)Makestudentstounderstandsomeknowledgeaboutpremisesdesign

andconstruction;

(2)Makestudentstounderstandhowtocleanpremisesandequipments.

Focalpoints:(I)Principlesofhygienicdesignanddemandsoffoodequipments;

(2)Themethodsofcleaningpremisesandequipment.

Methodsofteaching:a.Bilingualteaching;

b.Combinemypracticalworkexperiencesonthecruiseships,applya

largenumberofcasestoexplain.

Processofteaching:(1)Giveafewquestionstoreviewthelastlessons;

(2)Readthenewwords&expressions;

(3)Explainthetext(givesomepracticalexamplestohelpstudents

understand).

(1)Premisesdesignandconstruction

A.Principlesofhygienicdesign.

Thehygienicdesignoffoodpremisesshouldabidebythefollowingprinciples:

a.Eliminatecross-contamination;

b.Logicalworkflow;

c.Properfacilitiesforpersonalhygiene,e.g.lockerroom,washingbasin;

d.Cleaningallowedfor;

e.Propertemperaturecontrolfacilities;

f.Suitableforpestcontrol;

g.Suitableforwastedisposal;

h.Conducivetothewelfareandsafetyofthestaffandcustomers.

Mostfoodbusinessesmustberegisteredwiththelocalauthority.

B.Constructionaldetails

Theconstructionandinstallationofthefollowingpartsoffoodpremisesshouldbe

suitable:

a.Floors;

b.Walls;

c.Ceiling;

d.Windowsanddoors;

e.Servicesofwater,gasandelectricity;

f.Drainage;

g.Lightingandventilation.

C.Foodequipment

Thefoodequipmentshouldbeasfollows:

a.Easytocleanandmaintain;

b.Non-toxic,corrosionresistant,durableandchipfree;

c.Nonabsorbent---avoidwood;

d..Metal(non-toxic)andplasticarebest;

e.Largeequipmentshouldbemovable;

f.Colourcodeifappropriate.

(2)Cleaningpremisesandequipments

A.Whydowedocleaning?

Generallytherearetworeasons:

a.Toreduceharmfulbacteria;

b.Tokeepoutofpests.

Thecleaningprocess:

Cleaningistheapplicationofenergytoasurfaceinordertoremovegreaseanddirt.

Thetypesofenergyusedare:

Physicalenergy------manuallabourormachine;

Chemicalenergy-----cleaningagents,detergents,etc.

Thermalenergy------hotwater.

Mostcleaningusesallthethreetosomeextentoranother.Cleaningasyougoisthebest

approach(Asyougo,ifyoufinddirt,cleanitimmediately.)

B.Therinsingprocess

Rinsingistheprocessofwashingincleanwatersoastotakeawaysoap,dirt,etc.

C.Thesanitizingprocess

Sanitizingistheprocessofreducingthenumberofmicroorganismsonasurfacetoasafe

level.

Themethodsofsanitizing:

a.Heatsanitizing-------Usedbyhotwater;

b.Chemicalsanitizing---Usedbychlorinesolution.

Sanitizingrequiresclean,tepidwaterandcorrectstrength.Directsanitizingrequires

correctcontacttime(Needsometimetokillmicroorganisms,thenwash.)

Notes:Whenworkwithchemicals(sanitizingsolution),doaccordingtomanufacturers,

instructions.

Chemicalsanitizingisdoneintwoways:

a.Byimmersingacleanobjectinaspecificconcentrationofsanitizingsolutionfor

arequiredperiodoftime;

b.Byrinsingorsprayinganobjectwithsanitizingsolution.

D.Managementshoulddrawupcleaningschedules.

Theseschedulesshouldindicate:

Whatistobecleaned;

Whenitistobecleaned;

Howitistobecleaned;

Whatwith;

Healthandsafetyconsiderations;

Whoistoclean.

Theconceptofownershipofcleaningresponsibilitiescanbeausefultool.

Itisalegalrequirementthatallpartsoffoodpremisesarekeptclean,themanagerwill

beresponsibleforarrangingthecleaningofyourworkarea.

Agoodcleaningscheduleshouldbespecifictoyourworkarea;shouldbesplitintodaily,

weeklyandmonthlytasks;shouldbecompletedtohelpmaintainahighstandardofcleanliness.

E.Technicalterms

a.Bactericide——achemicalwhichdestroysbacteria;

b.Detergent----achemicalwhichremovesgreaseanddirtpriortodisinfection;

c.Disinfectant-achemicalwhichreducesmicroorganismstoasafelevel;

d.Sterilizer----aninstrumentwhichdestroysalllivingmicroorganisms;

e.Sanitizer-----achemicalwhichbothcleansanddisinfects.

Exercises

(1)Whataretheprinciplesofhygienicdesignoffoodpremises?

(2)Whataretheconstructionaldetailsoffoodpremisesthatwemustconsider?

(3)Whatkindoffoodequipmentshouldweuseinfoodpremises?

(4)Whatiscleaning?Whatarethethreetypesofenergyusedforcleaning?

(5)Whatissanitizing?Whatarethemethodsofsanitizing?

(6)Whatarethetwowaysofchemicalsanitizing?

(7)Whatisdetergent?Whatisdisinfectant?

(8)Statethereasonsofimportancetokeepfoodareaclean.

(9)Pleasemakedifferencebetweencleaning,rinsingandsanitizing.

(10)Pleaselistthemainstagesofcleaning.

Subject:10.PestControl

11.WasteDisposal

12.FoodSafetyLaw

Timeofteaching:3periods

Aimsofteaching:(1)Makestudentstounderstandwhatthepestisandandhowtocontrol

pest;

(2)Makestudentstounderstandhowtodealwiththewaste;

(3)MakestudentstounderstandsomeinformationabouttheFoodSafety

Act1990.

Focalpoints:(1)Whatispestandhowtocontrolpests?

(2)Howtodealwiththewaste.

Methodsofteaching:a.Bilingualteaching;

b.Combinemypracticalworkexperiencesonthecruiseships,applya

largenumberofcasestoexplain.

Processofteaching:(1)Giveafewquestionstoreviewthelastlessons;

(2)Readthenewwords&expressions;

(3)Explainthetext(givesomepracticalexamplestohelpstudents

understand).

10.PestControl

Pestsareanimals,includinginsects,whichliveonourfood.Theycarryandspread

pathogenicbacteriaaswellascausingmuchfoodtobethrownaway.

Allemployeesshouldbeabletodetectthemeansandsignsofaccessandinform

managementaccordingly.

Managementmusttakeimmediatestepstoremoveanyproblem.

(1)Themainpestsare:

Rodents----------e.g.mice;

Insects------------e.g.flies,cockroaches,beetles,mites,weevils,moths,waspsandants;

Birds--------------e.g.feralpigeons,sparrows,starlingsandseagulls;

Domesticpets一一e.g.dogs,cats.

Pestsshouldbeeffectivelycontrolledtominimizetheirpresenceinthefollowingareas

aboardavessel:

a.Foodstorageareas;

b.Foodpreparationareas;

c.Foodserviceareas;

d.Foodware-washingareas;

e.Foodutensilsstorageareas.

(2)Reasonsforattractingpeststofoodpremises:

a.food(receiveddeliveries);

b.moisture;

c.warmth;

d.shelter.

(3)Cockroaches

A.Cockroachisthemostprevalentpestonboard,itgetsontheshipbytwoways:

a.Frominfesteddeliveries;

b.Frompassengers9luggage.

B.Cockroachesareonlyactiveanddropeggsinthedark.Theyusuallybreedin:

a.Falseceiling;

b.Boxedpipes;

c.Crackeddecks;

d.Drainage.

C.Methodsofpreventingcockroach:

a.Keepclean;

b.Don'tgivefood;

c.Setatraptokillit;

d.Spraypesticidetokillit.

(4)Houseflies

A.Housefliesareaseriousheathhazard,theycarrybacteriaontheirgutsandfeet,they

transferbacteriatofood.

B.Methodsofcontrolhouseflies:

a.Clearawaydecayingvegetablesmatter;

b.Tightlycoverwastebins;

c.Emptybinsfrequently-especiallyinhotweather;

d.Useinsectocutiontokillthemwherepossible.

Exercises

(1)Whatispest?Wouldyoupleaselistfourmainpests?

(2)Whichpestisthemostprevalentonboard?Howtopreventit?

(3)Howtocontrolhousefliesandmosquitoes?

(4)Wouldyoupleaselistfourmainfoodareas?

11.WasteDisposal

Wasteattractspest,itmustbedoneproperly.

a.Keepfoodandpackagingwasteseparate;

b.Keepfoodsforreturnseparatefromordinaryfood,wasteandanystoredfood,whetherit

ispackagedornot;

c.Considerhealthandsafety,becarefulwithsharpobjectsinwaste;

d.Emptyandcleananywastebinsregularly;

e.Recycleifpossible,butdon'tallowitemstobecomeasourceoffoodcontaminationor

personalsafetyrisk;

f.Wastecontainersshouldhavelidstodeterpests;

g.Arrangecollectionasfrequentlyasneeded.

(Note:Itisagainstthelawtoallowthebuildupofrefuse.)

12.FoodSafetyLaw

ThemainlawconcerningfoodhygieneistheFoodSafetyAct1990.Whilethisactdoes

containsomedetails,itiswhatisknownasan“enabling“act,itenablesgovernmenttomakeall

sortsofregulationstodealwiththedetails.

Italsodealswithsuchthingsasenforcement,penalties,defencesinlaw(duediligence),

powersofofficers,etc.

Themainoffencesundertheactareasthefollows:

A.Renderingfoodinjurioustohealth;

B.Sellingorpossessingforsalefoodthatdoesn'tmeetthefoodsafetyrequirement,inthat

it

a.hasbeenrenderedinjurioustohealth;

b.isunfitforhumanconsumption;

c.issocontaminatedthatitwouldbeunreasonabletoexpectittobeeaten;

C.Sellingfoodnotofthenature,qualityorsubstancedemanded.

Exercises

(1)Howtodealwithwaste?

(2)Whyshouldwastecontainershavelids?

(3)Whatisrefuse?

(4)Whatisthemainlawconcerningfoodhygiene?

13.Review

A.ThefollowingquestionsmayhelpyouwiththeCIEHBasicFoodHygieneExamination.

(1)Statefivecostsofpoorfoodhygienestandards.

a.Foodpoisoning;

b.Foodspoilage;

c.Passenger'sfoodcomplaints;

d.Prosecution.

⑵ListfourpowersofEHO's.

a.Improvement;

b.Prohibition;

c.Disqualification;

d.Prosecution.

(3)Apartfrombacteriaandviruses,whatelsecangetintofoodthatcanmakepeopleill?

a.Parasites;

b.Fungi.

(4)Whatarethedifferencesbetweenspoilageandpathogenicbacteria?

a.Pathogenicbacteriacausedisease,foodlooks,tastesandsmellsthesame;

b.Spoilagebacteriacausefoodspoilage,foodlooks,tastesandsmellsbad.

(5)Listthefourconditionsneededforbacteriagrowth(binaryfission).

a.Food;

b.Time;

c.Temperature;

d.Moisture.

(6)Namesixhighriskfoodsandexplainwhytheyarehighrisk.

a.Cookedpoultry;

b.Cookedmeats;

c.Dairyproducts;

d.Soups;

e.Cookedrice;

f.Mayonnaise.

Becausetheysupportthegrowthofbacteriaandmaybeeatenwithoutfurthercooking.

(7)Whatisthe“dangerzone“oftemperatureandwhichsingletemperatureisidealformost

pathogens?

a.The“dangerzone"oftemperatureis5C-60C;

b.37Cisidealformostpathogens.

(8)Nametwobacteriatypesoftenfoundinpoultry.

SalmonellaandCampylobacter.

(9)Whatisabacteriasporeanddescribehowdangerscanarisebecauseofsporesinreheated

dishesandthosekeptwarmforlongperiodsinahotplate.

Abacteriasporeprotectsthebacteriainatoughcasewhichisextremelydifficulttodestroy

byheat,dryingorchemicals.Abacteriasporeisformedwhenconditionsarenotsuitablefor

survivalandgrowth

Assoonasconditionsimprove,thesporesinreheateddishesandthosekeptwarmina

hotplatedetectthisandgerminatebacktonormalbacteriawhichcanthenmultiplyagain.

(10)Besidespoultry,whichotherfoodisidentifiedwithsalmonella?

Egg.

(11)Whichtypeofbacteriaisusuallyassociatedwithreheatedmeatdishes?

Clostridium.

(12)Wheredostaphylococcusmostcommonlycomefrom?

Frompeople'snose,throat,cutsandsores,boils,etc.

(13)WithwhichspecificfoodstuffisBacillususuallyassociated?Inawordortwo,why?

Reheatedrice.BecauseBacillusiseasytogrowinreheatedrice.

(14)WithwhichmeatisE.colimostcommonlyassociated?

Beef.

(15)Whichfoodbornedisease(althoughoftenclassedasfoodpoisoning)isnowcausingmore

casesofillnessthananyotherbacteria,includingsalmonella?

Campylobacter.

(16)Whatdoyouunderstandbydirectandindirectcross-contamination?Illustrateyouranswer

withexamples.

a.Directcontamination:fromdirectcontactwiththesourcesofbacteria.e.g.raw

food-cookedfood,dirtyhandcontaminatesfooddirectly.

b.Indirectcross-contamination:fromonefoodtoanotherviasurfaces,equipments,

clothing,utensils,etc.e.g.rawfood---hand-cookedfood.

(17)Whatdoesphysicalcontaminationoffoodmean?

Causedbyphysicalsubstances,suchasplastic,pen,hair,fly,etc.sometimescalledforeign

bodycontamination.

(18)Listfouroccasionswhenhandsshouldalwaysbewashedinrelationtofood.

a.Afterhandlingrawfoods;

b.Afterhandlingrubbish;

c.Afterbreaksorasmoke;

d.Afterusingchemicals.

(19)Whichbacteriaareoftenfoundinthenoseandthroat?

Staphylococcus.

(20)Afoodhandleris“filthy”.Whocangetprosecutedforthis?

Thefoodhandlerandhiscompany.

(21)Whichisidealformostcommercialfoodservices?

Metal(non-toxic)andplastic.

(22)Whatisthedifferencebetweenadisinfectantandadetergent?

a.Disinfectantisakindofchemicalwhichcanreducesmicro-organismstoasafelevel;

b.Detergentisakindofchemicalwhichremovesgreaseanddirtpriortodisinfection.

(23)Whatisa"sanitizer”?

Itisachemicalwhichbothcleansanddisinfects.

(24)Whatwouldyouexpecttofindonagoodcleaningschedule?

Agoodcleaningscheduleshouldbespecifictoyourworkarea;shouldbesplitintodaily,

weeklyandmonthlytasks;shouldbecompletedtohelpmaintainahighstandardofcleanliness.

(25)Whichinsectsaremostlikelytocontaminateourfood?

Flies,cockroachesandants.

(26)WhatisthemainActofParliamenttodowithfoodsafetymatters?

ItisTheFoodSafetyAct1990.

(27)Whatdoyouunderstandbytheterm“duediligence^^asusedinFoodSafetyLaw?

Heremeans''defencesinlaw”.

B.Keywordsandterms:

Microorganism-------Singlecelledorganism,likebacteria,viruses&mouldthatcanonlybe

seenunderamicroscope;

Foodsafety-----------Thesafeguardingorprotectionoffoodfromanythingthatcouldharm

consumers5health;

Food-------------------Anythingthatpeoplenormallyeatordrinkincludingice;

Foodborneillness---Adiseaseorinjuryoccurringasaresultofconsumptionofcontaminated

food;

Contamination-------Theunintendedpresenceofharmfulorganisms(bacteria,viruses,mould)

orsubstances(likechemicalsorphysicalmaterialslikepiecesofpaper,wood,hairetcinthe

food;

Foodflow-------------Thepathfoodtakesfromreceivingandstoragethroughpreparationand

cooking,holding,servingandreheating;

Diarrhoea-------------Thisisthetermforthediseasesthataffectthestomachandintestines;

Bacteria---------------Microorganismsresponsibleformanyfood-borneillnesses.

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Part4TheBasicSafetyKnowledgeForWorking

OnTheCruiseShip

Subject:1.GENERALSAFETYPRECAUTIONS—ALLDEPARTMENTS

Timeofteaching:3periods

Aimsofteaching:(1)Makestudentstounderstandtheimportanceofgeneralsafety;

(2)Makestudentstounderstandhowtotakemeasurestokeepgeneral

safety.

Focalpoints:Howtotakemeasurestokeepgeneralsatfety?

Methodsofteaching:a.Bilingualteaching;

b.Combinemypracticalworkexperiencesonthecruiseships,applya

largenumberofsafetycasestoexplain;

c.Combinemypracticalworkexperiencesonboardtodemonstratehow

howtotakemeasurestokeepgeneralsafety.

Processofteaching:(1)Giveafewquestionstoreviewthelastlessons;

(2)Readthenewwords&expressions;

(3)Explainthetext(givesomepracticalexamplestohelpstudents

understand).

(1)Keephandsoffallelectricalcircuitsunlessyourdutiesrequireit,thenusetheproper

gloves.Standonadryrubbermatorboardifpossible,whenworkingonelectrical

equipments,neverbridgeafuse.

(2)Nevertouchmachineswithoutprevioustrainingandcarefullyreadingtheoperating

instructionsandmanuals.Makesureyouunderstandthesafetyinstructionsandfollowthem

allclosely.

(3)Priortoplugginginelectricalequipment,makesureaboutthevoltageandplugitintothe

propersocket,ifindoubt,alwaysaskanelectrician.

(4)Extensioncableshouldbewithoutcutsandmendsorbends,andusageofproperjunction

boxesisrecommended.

(1)Ifworkingwithelectricalmachines,seethatyourhandsarenotwetandthatyouarenot

standinginwetareas.

(2)Donotleaveelectricalequipmentsexposedtoleaksorinwetweatherorrain.

(3)Makesureyouswitchoffandcutoffcurrentsupplyaftereachuse.

(4)Storeequipmentsandcablesproperlyintheirstorageareasafteruse.

(5)Donotwearlooseorflappingclothing.

(10)Keepthedecksclean.Keepstairwaysandallemergencyescapesclean,clearand

unobstructed.

(11)Propershoesmustbewornduringwork.Nosandalsareallowedanywhere.

(12)Wearproperclothes,whenexposedtotheweather.

(13)Paintandvolatilesolvents,thinners,glue,etc.maybekeptonboardavesselonlyin

approvedpaintlockers.

(14)Keepallpaintsandotheritems,suchaspaintthinnersorotherinflammablescovered

closelyandsealedtightly.

(15)Paintersandhelpersshouldwearprotectivegoggles,paintrespiratorsandsuitable

protectiveclothing.

(16)Incasepaintingiscarriedoutinconfinedquarters,ensuregoodventilationandgetthemen

tofreshairfrequently.

(17)Safetybeltsshouldbewornwhenevernecessary,andwheneveryouworkonstagesorin

placeswhereyourfeetdonottouchthedeck.

(18)Watchyourstepandalwaysholdontohandrailswhileascendingordescendingthe

stairways;alwaysremembertohaveonehandtotherailing.

(19)Watchoutandtakepropercareandposture,whenliftingheavyweights.Useproperlifting

techniques,requestassistancewhennecessary.

(20)Donotrunorshoutaround.

(21)Observegoodhygienecode.

(22)Observeallsignsforsafetythroughouttheship.

(23)Observethesmokingrestrictionsonboardandthe“NOSMOKING”signs,donotthrow

lightcigarettesormatchesovertheship'sside.Smokeonlyindesignatedarea.

(24)Secureallmovingequipments&gearsbeforeshipproceedstosea.

(25)Clean-upallspillsimmediately.

(26)Alwaysconsultthematerialsafetydatamanual.

(27)ObservetheclosedPorthole/DeadlightsandW.T.Dorderofthebridgeduringbadweather.

(28)Observeallheavyweatherroutinesasrequired.

Exercises

(1)Howtodoprecautionswhenyouworkwithmachinesonthecruiseships?

(2)Whatdoyoudobeforeyoupluginelectricalequipment?

(3)Whyshouldwekeepstairwaysandallemergencyescapesclearandunobstructed?

(4)Whereshouldyoustorepaintandvolatilesolvents,thinners,glue,etc.onboard?

(5)Whenshouldyouwearsafetybelts?

(6)Whatshouldwedoduringbadweather?

Subject:2.SAFETYPRECAUTIONSFORCABINSTEWARDSANDCLEANERS

(HOUSEKEEPING)DEPARTMENT

Timeofteaching:3periods

Aimsofteaching:(1)Makestudentstounderstandtheimportanceofsafetyinthe

housekeepingdepartmentobboard;

(2)Makestudentstounderstandhowtotakemeasurestokeepthe

safetyinthehousekeepingdepartment.

Focalpoints:Howtotakemeasurestokeepthesafetythehousekeepingdepartmentonboard?

Methodsofteaching:a.Bilingualteaching;

b.Combinemypracticalworkexperiencesonthecruiseships,applya

largenumberofsafetycasestoexplain;

c.Combinemypracticalworkexperiencesonboardtodemonstratehow

howtotakemeasurestokeepthesafetyinthehousekeeping

department..

Processofteaching:(1)Giveafewquestionstoreviewthelastlessons;

(2)Readthenewwords&expressions;

(3)Explainthetext(givesomepracticalexamplestohelpstudents

understand).

(1)Neverleavemasterkeysindoorswhileworkingincabins.

(2)Neverleavechemicals,cleaningmaterialsorequipmentslyingaroundunattended.

(3)Alwayslockdoorafterleavingcabinforanyperiodoftime.

(3)Keepemptycabinslockedatalltimes.

(4)Alwaysreportanydamageormissingitemsimmediately.

(5)Whenupperbunkisinuseafterpreparingforthenight,ensurethattheladderisinplace.

(6)Alwaysadvisethepassengersastowherethebedladderisstoredwhenitisnotinposition

onthebunk.

(7)Priortosailinginstructthenewpassengersintheoperationoflightswitches,A/Cdiffusers

andbunkladders.

(8)KeepHousekeepinglockerscleanandneat,donotstoreinflammablematerials.

(10)Useextremecautionwhenvacuumingpublicrooms,cabins,corridorsandstairwells,

makingsureelectriccordsareinplacesothatnoonecantripoverthem.

(11)Checkelectricplugsandwiresonequipmentadaptors,fixtures,etc.andreportbyAVO

immediatelyifrepairshouldbenecessary.

(12)Promptlycleanupspillages.

(13)Donotleaveglasseslyingaroundcorridors;returntodeckpartiesforcollection.

(14)Usecautionwhenusingstairwaysinpublicareasandinserviceareas.

(15)Donotblockpassageways,stairways,WTDandFSDorblockaccesstoanyfirefightingor

firepreventionapparatus.

(16)Donotsmokeatyourstationandmakesurethatashtraysandcigarettebuttsaredisposedin

aproperandsafeway.

(17)Secureallofyourequipmentduringroughseas.

(18)Donotsmokeinbedorinrestrictedareas.Somkeonlyindesignatedareas.

(19)Avoidinhalationoftoxicfumes.

(20)Donotletdebrisaccumulateonboardtheship.Itisafirehazard.

(21)Whenhandlingcleaningmaterials,weargloves,eyeprotection,andfacemask.Ifyouare

allergic,reportittoyoursupervisor.

(22)Reportallhazardsanddefectsnotedimmediately.

(23)Turnoffanddisconnectelectricalequipmentbeforecleaning,repairingoradjusting.

(24)Allchemicalcleaningbottlesmustbelabelled.

(25)Trolleysmustbesecured,whennotinuse.

(26)Donotstoreanyitemsinsideelectricallockersandelectricalpanels.

(27)Donotleaveyourhandorfingersbetweenthedoorwhileclosing.

Exercises

(1)Howtodealwithchemicals,cleaningmaterialsorequipment?

(2)Howtodealwithemptycabins?

(3)Beforetheshipsetssail,whatshouldcabinstewardinstructthepassengerstodo?

(4)Howtodealwithhousekeepinglockers?

(5)Howtohandleashtraysandcigarettebuttsatyourstation?

(6)Whenhandlingcleaningmaterials,ifyouareallergic,whatshouldyoudo?

(7)WhatareWTDandFSD?

(8)Whileclosingdoor,whatshouldyoupayattentionto?

Subject:3.SAFETYPRECAUTIONSFORDEALINGWITHSUBSTANCES

HAZARDOUSTOHEALTH

Timeofteaching:2periods

Aimsofteaching:(1)Makestudentstounderstandthemeaningoftoxic,corrosive,harmful

andirritantsubstances;

(2)Makestudentstounderstandsafetypracticesfordealingwithhazardous

substances.

Focalpoints:Howtotakemeasurestodealwithdifferenthazardoussubstancessuchastoxic,

corrosive,harmfulandirritantsubstancesonboard.

Methodsofteaching:a.Bilingualteaching;

b.Combinemypracticalworkexperiencesonthecruiseships,applya

largenumberofsafetycasestoexplain;

c.Combinemypracticalworkexperiencesonboardtodemonstratehow

howtotakemeasurestokeepthesafetyinthehousekeeping

department..

Processofteaching:(1)Giveafewquestionstoreviewthelastlessons;

(2)Readthenewwords&expressions;

(3)Explainthetext(givesomepracticalexamplestohelpstudents

understand).

A.UnderCOSHHorControlofSubstancesHazardoustoHealthRegulations1988,all

personsatworkneedtoknowthesafetyprecautionstotakesoasnottoendangerthemselvesor

othersthroughexposuresubstanceshazardoustohealth.Belowarefourgeneralclassifications

ofrisk,weshouldknowtheappropriatesymbols,theirmeaningsandtheirsafetyprecautions.

(1)Themeaningoftoxic/verytoxicsubstances

Maycauseserioushealthriskorevendeathifinhaled,ingestedorifitpenetratesthe

sk