for a secure feeling
It is a great feeling to be able to entertain and accommodate a guest in your home and to show your best side as a host. The guest senses this and usually honors this with a return visit and positive word of mouth.
Friendliness, safety, hygiene and cleanliness are particularly important in the customer’s assessment. The operator and insurance risks are kept low by regularly carrying out the necessary inspections and maintenance.
These issues should therefore not be left to chance and should be treated as a top priority.
It is not only the guest who pays particular attention to these points, but also the legislator (in the event of damage, the public prosecutor) or the insurance companies. They have clear requirements, particularly in the areas of bathing facilities, escape routes, fire protection and hygiene – so that guests leave safe and sound and the hotel is not damaged.
The basis for safe and legally compliant operation is compliance with building and trade law requirements and a relevant obligation of the building and facility operator. In the course of the operating facility permit (issued by the district administrative authorities), the impact of the hotel or catering business on the environment and neighbors with regard to noise, dust, odor or vibrations, among other things, is assessed and reduced to a permissible level by means of appropriate requirements (e.g. noise barriers, filters, etc.). Subsequent changes to the use or facilities may be subject to notification or approval, especially if this increases the impact. Thereafter, compliance with these requirements is mandatory every 5 years in accordance with §82b GewO and must be documented and submitted to the authorities on request.
Another important topic is the recurring inspection of property security. The basis for this is §1319 of the General Civil Code (ABGB). Civil Code (ABGB), according to which the owner/operator of a building is responsible for preventing personal injury and damage to property. The inspection interval depends on the age and condition of the building, the type and number of conversions, the number of people at risk and the intensity of use and should be carried out at least once a year from an age of 10 years. once a year. ÖNORM B1301 is a suitable tool here.
Which safety-relevant systems require special attention in hotels and restaurants?
The main points here are fire protection, the electrical system and escape routes. When it comes to fire protection, it is particularly important to ensure that the fire alarm system works properly, that the fire extinguishers are maintained and that the kitchen exhaust air system is cleaned.
Fire alarm systems must be inspected acc. TRVB S 123 (daily – operating status, monthly – emergency power supply, quarterly – internal signaling and alarm systems – internally by e.g. in-house technicians), maintained and tested annually (by a specialist company) and additionally inspected every 2 years (by an accredited inspection body).
Fire extinguishers must be freely accessible at all times and must be checked every 2 years by a certified expert.
Kitchen ventilation systems (extractor hoods, ventilation ducts, fans, etc.) must be checked annually (in accordance with ÖNORM EN 15780) and cleaned regularly and the filters replaced (frequency depends on the amount of grease in the exhaust air) for reasons of fire protection (flashover due to grease fires) and hygiene (see VDI 6022).
Ensure that escape routes are kept clear, correctly marked with pictograms (must also be visible in the dark), and that escape route/safety lighting and smoke and heat extraction systems function and are maintained (once a year).
In the case of poorly ventilated underground garages, the authorities can prescribe a CO warning system – this measures the carbon monoxide concentration (CO is potentially lethal) in the air and an alarm is triggered if a critical value is exceeded. The correct functioning of these systems must be continuously monitored and checked every 6 months by a specialist company (in accordance with ÖNORM M 9419).
Which systems are particularly relevant to hygiene?
Swimming pools are a particularly sensitive area – regular checks of water quality (contamination), hair trap safety (in accordance with EN 13451) and chlorine gas training for operating personnel are particularly important here.
The risk of legionella bacteria should also be taken very seriously. Legionella are bacteria that enter the lungs via aerosols and can cause dangerous pneumonia in humans (5-10% of cases are fatal). Especially in whirlpools, swimming pools, air conditioning systems and in water pipes with low water flow (at temperatures of 25 – 50°C) there is an increased probability of Legionella formation. The contaminated aerosols (e.g. when showering) get into the lungs and can trigger the symptoms of the disease. A general system temperature of > 60°C and regular flushing of all hot water tapping points (especially after long downtimes, e.g. before the start of the season) with hot water (ideally > 70°C) can help here. In addition, an annual laboratory test of the drinking water for legionella is recommended.
For air conditioning and refrigeration systems (> 1.5kg refrigerant), an annual inspection and maintenance (in accordance with the Refrigeration Systems Ordinance) incl. disinfection and cleaning of the fan coils in the air conditioning units is more than advisable for reasons of hygiene.
Hygiene and safety (due to the use of toxic CO²) must also be maintained at the dispensing system (see appendix – hygiene guidelines for dispensing systems). 1x per year – for beers, premix, postmix and wine even min. every 3 months. After longer periods of standstill, with very low beverage throughput and when changing beverages, a “sanitation” must be carried out in any case.
If a grease separator is installed, this must also be emptied regularly and documented (proof of disposal) and a waste water analysis must be carried out (laboratory analysis) – this is required by the Waste Water Emission Ordinance AAEV and the Indirect Discharger Ordinance IEV. In the latter case, a corresponding indirect discharger contract must be concluded with the sewerage company.
Who should carry out the checks?
Most ongoing inspections can be carried out by your own in-house technicians if they have the appropriate qualifications (e.g. fire safety officer, pool attendant, etc.), as defects/damage are usually easy to spot with the naked eye. However, in case of doubt, a specialist should always be consulted to assess the criticality of a defect in order to avoid misjudgements.
All statutory inspections/maintenance must be carried out by a specialist and fire safety inspections must be carried out by an accredited testing or inspection body.
Particularly in the case of possible criminal or insurance law issues, the facts should always be sufficiently documented with pictures or in writing (in case of doubt by a specialist company) to ensure meaningful evidence in the event of damage.
To make sure you don’t miss any more appointments in the future, download the MyBuilding24 app app. There you can record all your devices and systems requiring inspection and maintenance and manage the associated appointments, and with a complete list of maintenance work available at any time, you are always on the safe side.
In the enclosed checklist you will find the most common components and systems that should be subject to regular inspection. In the event of above-average loads and exceptional environmental conditions, the intervals should be shortened accordingly based on your own and/or professional assessment. It is better to check once too often than too seldom!
Glossary – Legal provisions:
Trade Regulations – GewO:
https://www.ris.bka.gv.at/GeltendeFassung.wxe?Abfrage=Bundesnormen&Gesetzesnummer=10007517
Employee Protection Act – ASchG:
https://www.ris.bka.gv.at/GeltendeFassung.wxe?Abfrage=Bundesnormen&Gesetzesnummer=10008910
Electrical Safety Ordinance – ESV:
https://www.ris.bka.gv.at/GeltendeFassung.wxe?Abfrage=Bundesnormen&Gesetzesnummer=20007682
Workplace Ordinance – AStV:
https://www.ris.bka.gv.at/GeltendeFassung.wxe?Abfrage=Bundesnormen&Gesetzesnummer=10009098
Work Equipment Ordinance – AM-VO:
https://www.ris.bka.gv.at/GeltendeFassung.wxe?Abfrage=Bundesnormen&Gesetzesnummer=20000727
Refrigeration Plant Ordinance – KAV:
https://www.ris.bka.gv.at/GeltendeFassung.wxe?Abfrage=Bundesnormen&Gesetzesnummer=10008237
WKO leaflet – Legionella risk:
https://www.wko.at/branchen/tourismus-freizeitwirtschaft/gastronomie/Legionellen_Risiko.pdf
Hygiene guideline for dispensing systems:
https://www.verbrauchergesundheit.gv.at/lebensmittel/buch/hygieneleitlinien/LL_Schankanlagen.pdf?6tdy86
Waste Water Emission Ordinance:
https://www.ris.bka.gv.at/GeltendeFassung.wxe?Abfrage=Bundesnormen&Gesetzesnummer=10010977
Indirect Discharge Ordinance:
https://www.ris.bka.gv.at/GeltendeFassung.wxe?Abfrage=Bundesnormen&Gesetzesnummer=10011096
