A hotel establishment in Muskoka Lakes, ON, has 35 employees who work an average of 8 hours per day for 280 days a year. In the past year, the employer reported 12 injuries for a total lost time of 50 days. Furthermore, there was a minor fire in the main kitchen. While the fire did not result in any injuries, it led to the closure of the restaurant and room services for 20 days.

To reduce injury and severity rates, you, as the head of the occupational health and safety of the hotel, have been asked to train three staff managers on the methods of hazard identification as they apply to this context. Brieflydescribe three methods of hazard identificationyou would visit. (6 marks)