At the typical casino, waste management presents several challenges unique to the industry. Facilities may be open 24 hours a day while food service departments create tremendous amounts of trash, recycling, and compost at peak times. The daily ebb and flow can make scheduling difficult for management and keeping up with multiple waste streams stressful — and even dangerous — for workers.
Special events can be huge economic drivers for municipalities, venues, and food service providers — but they also come with unique waste management challenges. The goal for any large-scale entertainment operation is to manage waste both safely and efficiently. In order to do that, managers must carefully plan multi-stream waste systems, and they must provide staff with the tools they need to safely route each type of waste toward its own unique destination.
From the smallest bed and breakfast to the grandest luxury hotel, waste management can easily get out of control in the lodging industry. It's an issue of sheer scale: Green Hotelier, an industry journal, reports that every guest creates two pounds of waste for each night they stay. Meanwhile, the average hotel in the U.S. has 290 rooms, 64.4 percent are occupied on a given night.
Facilities maintenance workers face a range of ergonomic risks on the job, including hazards associated with repetitive motions, heavy lifting, and awkward work postures. In fact, the Occupational Safety and Health Administration (OSHA) continues to list "maintenance and repair workers, general" among its high-risk occupations for developing musculoskeletal disorders.
Burn Awareness Week occurs during the first full week of February and reminds us of the grave importance of preventing chemical burns from forklift batteries. This annual occurrence provides a great opportunity for businesses to take a closer look at how they can avoid burns in the workplace and — when necessary — respond to them.