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Food Safety and Healthy Hygiene Practices inthe Hotel and Hospitality Industry

1. Wear Proper Clothing and Footwear

It always important that employees wear garments which are suitable for their job, which in this case is the
food processing industry. Wearing proper clothing and footwear for food processing is the best way to maintain
the cleanliness of food which is particularly important when working in an industry such as a hotel where
standards need to be kept high.
Any employees in the hotel which deals with processing food, should wear impermeable gloves as they are
a necessity which should be kept clean and sanitized at all time to prevent the spread of bacteria. As well as that,
all jewellery must be removed when dealing with food, because jewellery could be a main source of negative
microorganisms.
Wearing proper footwear is a standard followed by any food manufacturing company. Wearing the correct
footwear which is sturdy, clean and comfortable is a must. Any footwear worn in the food processing environment
within the hotel must not cross contaminate areas, therefore it is best to dedicate one pair of shoes to be worn
solely in the kitchen and not worn anywhere else.
Wearing the proper clothes is also a standard followed by all food manufacturing companies. The proper
clothing includes wearing an apron, coat, hairnet and gloves while working to ensure no food gets contaminated or
it could make customers ill. If a uniform is required to be worn in the kitchen of the hotel, then more than one
uniform should be purchased for each person so that the uniform is cleaned regularly.
Finally, you must also ensure that you have hair and facial hair protection on at all times when cooking and
preparing food as this is another basic hygiene practices which must be followed at all times.
By ensuring that you do these, you can keep yourself, customers, as well as the food you are
manufacturing, clean and uncontaminated.

2. Keep Your Hands Clean

Keeping your hands clean is an absolute must in any industry as it is a daily process for us all.
Predominantly, keeping your hands clean in food processing within hotels is required as it can prevent the spread
of diseases and hotels to ensure clean environments.
Cleaning your hands is a way for you to combat possible bacteria and contaminating agents inside the
workplace. It is also a basic method to avoid diseases coming from other workers in the area.
Because of this, if you work in the food processing industry then you must ensure that you wash your
hands before working, after lunch, after a toilet break or any time that your hands touch food or cigarettes. In other
words, all workers in the industry must wash their hands before revisiting their workstation in the kitchen.
 All hotels should place the process of hand washing around the facilities to ensure that all staff, particularly
the ones working in the food industry, and all customers wash their hands properly with soap and warm water in
order to prevent contamination and prevent anyone from getting ill.

3. Ensure that the Tools and Equipment are Clean and Sanitized
Another practice which must be kept in mind is ensuring that the tools and equipment used within food
processing in hotels are clean and sanitized. Usually, bacteria are present in tools and equipment that are not
cleaned and sanitized regularly, particularly in such a big industry whereby tools and equipment are continuously
used.
Not only are the bacteria present in tools and equipment that are used on a daily basis, but are also present
in the carts, hoses and other supplementary materials which are used inside the food processing industry.
Baring all of that in mind, the best way to keep all of these objects clean is by regularly sanitising them
with an antibacterial agent. As well as that, ensure that all of the tools and equipment within the hotel or
hospitality kitchen are sanitized with the use of chlorine tablets to help minimise the risk of an outbreak in
diseases. These chlorine tablets can be used safely within kitchens and food preparation areas, as well as in
washrooms and bedrooms and is highly recommended to disinfect any body fluids and also disinfect cloths and
mop heads.

4. Make Use of Food Safety Equipment and Metal Detectable Equipment

Making use of metal detectable and food safety equipment in the kitchens of hotels are standard measures
followed by food manufacturing industries to make sure there are no contaminants being brought into the
workplace. The use of detectamet pens can help maintain safety in any food industry, as well as pharmaceutical,
packaging and beverage industries.
Also, these are of best use due to the fact that contaminants, especially plastic contaminants, cannot be
detected with the naked eye. So, utilizing these food safety equipment and metal detectable equipment is a must.

5. Step on the Footbath

Lastly, one of the best ways to make sure you do not bring bacteria and contaminants into the kitchen of
hotels is by stepping on the footbath. Even though this act is the simplest among the practices mentioned, it is
definitely an effective way for self-sanitation.
Just ensure that the footbath present in the workplace contains enough sanitising agents so that it will not
become a ground for bacteria to form. With the large number of workers stepping on it, make sure that the
footbath contains sufficient anti-bacterial agents, and it is cleaned every time.
 2. First Aid Training - Why is it important for Hotel staff?
First Aid trainingimportant for all companies to go through and understand, but it is especially important
for your hotel staff to go through First Aid training. This training is important so that your hotel staff can give first
aid under pressure. It is the difference between saving the life of a guest and financial disaster.

Imagine the following scenarios:

 A guest is having a heart attack in the hotel lobby
 A guest hits their head on a table and is unconscious
 A child is pulled from the hotel pool and is not breathing
 An employee cuts their hand and can’t stop bleeding
 An employee is suddenly having a hard time breathing and is in distress

Would your employees know what to do in those situations? Would they have the first aid training to jump in
and help in those situations? Having quality first aid training would guarantee that your staff would be able to
handle these and other life threatening situations.
Here are the main reasons why your hotel staff should go through First Aid training and first Aid certification:
 They can quickly act and save lives
 You can gain a competitive edge with guests who have health concerns
 You can avoid lawsuits

Every hotel should have a first aid kit containing 10 essentials items.

1. Antiseptic spray like Neosporin Neo to Go Antiseptic Pain Relieving Spray, or a solution, such as
hydrogen peroxide, to clean cuts or lacerations of bacteria and prevent infection.
2. Gauze pads Buy large pieces of gauze that can be cut into smaller pieces if needed. Gauze is especially
important to stop bleeding because it promotes clotting, our body's method of stopping bleeding.
3. Scissors try to find "bandage" scissors or "trauma" sheers that are designed for cutting materials like
gauze and adhesive tape.
4. Adhesive tape Thick and durable, this tape is necessary for adhering gauze to the skin.
5. Ace Bandages When wrapped around a limb, they reduce swelling and stabilize sprains and other joint
injuries.
6. Disposable adhesive bandages Stock a variety of shapes and sizes.
7. Tweezers you’ll need them for removing splinters, other small impaled objects, and even ticks.
8. Ibuprofen: A non-steroidal anti inflammatory drug (NSAID) can relieve pain, reduce inflammation, and
bring down fever.
9. Burn Gel Use them to relieve pain after a burn and help prevent infection.
10. Sterile Gloves Help keep wounds clean and the first aid provider from contamination.
 3. Organizational Structure of a Hotel

Regardless of its size, a hotel must have an organizational structure that services its customers most
effectively. Although the number of staff may change in a big hotel, typically, the structure remains the same, and
the chain-of-command and the roles and responsibilities of each department are essential to maintaining a well-
functioning organization.
 Owners and Executive Managers

The executive level of a hotel usually consists of the hotel owner and the general manager. In small hotels, the
same person sometimes occupies these positions, but in most cases, two different people occupy them. The hotel
owner sets the standards and policies of the hotel and delegates the implementation of these standards and policies
to the general manager. The general manager’s responsibility is to manage the hotel’s day-to-day activities and to
oversee the functions of various departments such as food and beverage, laundry, and housekeeping.

 Assistant Managers Supporting the General Manager

In many hotels, the assistant manager is the general manager’s right hand and provides support for a number of
daily tasks. For example, it’s the assistant manager’s job to communicate with all department heads and ensure
that they are handling any and all issues that could affect the performance standards of the hotel.
In bigger hotels, there are typically several assistant managers, each assigned to oversee a specific division or
department of the hotel. Responsibilities can include assigning work schedules, handling patron complaints, and
ensuring that hotel events are well organized. An assistant manager may also take on the role of a general manager
if the general manager is ill, takes a vacation or is otherwise unavailable.

 Mid-Level or Departmental Managers

Mid-level hotel managers are a tier below assistant managers, and usually include positions such as the front
desk manager, food and beverage manager, sales manager, housekeeping manager, marketing manager, financial
manager, and human resources manager. The front desk manager’s duties include handling reservations, handling
guest complaints, and ensuring that the proper department handles guest requests. The food and beverage manager
is responsible for handling room service, catering, and the daily activities of a hotel’s bar and restaurant. The
housekeeping manager oversees all aspects of cleaning and maintaining the appearance of the hotel.

The marketing manager is responsible for implementing promotional campaigns to attract guests, and the
financial manager handles hotel accounting, budget, and expenses. The human resources hotel manager oversees
the recruiting, training, and development of all hotel staff, and also ensures that each staff member is compensated
according to the hiring protocols. Human resources hotel managers must also ensure that the hotel adheres to legal
safety policies as well as employment practices that comply with the law.
  Operational and Guest-Facing Staff

The operational staff of a hotel includes all the people that work in the different hotel departments such as food
and beverage; housekeeping; the front desk; the bar; and the restaurant. Staff positions include chefs, cooks,
dishwashers, guest room attendants, laundry room attendants, room service waiters, porters, and customer
representatives that greet guests, guide them to their rooms, and relay special requests to the front desk.

General Manager

Asst. General Manager

Financial Director Front Office H R Manager Food & Beverage Sales Manager Logistics Manager
Manager Director

Accountant HR Asst. Sales Purchase

Asst. Front Assistants Manager Manager
Office Manager
Cashier
Kitchen Manager Restaurant Maintenance
Front Desk Manager Manager
Agents
Executive Chef
Captain Security Manager

Valet Parking
Sous Chef
Steward
Driver

Commis I
Food
Runner
Commis II

Cashier

Commis III

Trainee
 House Keeping
Manager

Asst. House
Keeping Manager

House Keeping
Executives

House Keeping
Executives
 4. Food and Kitchen Hygiene

 What are the key steps to preventing food-borne illnesses?

 The key steps are:
1. Clean – keep yourself and work areas clean
2. Separate – keep raw meat and other raw animal products away from other foods
3. Cook – always properly cook and prepare foods
4. Chill – store foods appropriately both before and after cooking

 What are ways to keep you and work areas clean when handling food?

Poor cleaning and personal hygiene habits/practices can cause food contamination, food poisoning, and spread
of infection.

 Wash hands before performing the next job function after touching other food, and after smoking, chewing
tobacco, eating and drinking, taking out the garbage, changing diapers, touching body parts such as the mouth
or going to the washroom.
 Wash hands before and after handling raw food, especially meat and poultry.
 Report immediately any symptoms of illness or infection to your supervisor. It may not be appropriate for you
to handle food while you are sick.
 Cover any cuts with a bandage and wear clean gloves. However, do not wear rubber or latex gloves near open
flames or other heat sources. Gloves may melt or catch fire. Change gloves if you touch anything that would
normally require you to wash your hands.
 Wear hair nets to help prevent loose hair from falling on food. The average person loses about 50 hairs per day.
 Use tools or utensils to serve food whenever possible. Touch food with your hands as little as possible.
 Use a clean spoon each time you taste or sample food.
 Touch only the handles of flatware/utensils when setting the table.
 Do NOT wear jewellery in food preparation areas, especially rings; they may collect dirt or bacteria and make
it harder to clean your hands. Similarly, keep nails trimmed short and do not wear nail polish.
 Do NOT use aprons to dry your hands.
 Do NOT smoke in food preparation areas.
Use good cleaning and storage techniques to reduce the chance of food borne illnesses. The highest levels of
contamination are found in areas that are damp, such as kitchen sponges, dishcloths, sink drains, and faucet
handles.
 Maintain the general cleanliness of the kitchen by:
 Disposing of food scraps properly and removing crumbs
 Wiping counters clean with soap and water and sanitize with a disinfectant
 Sweeping and wet mopping floors to remove food
 Cleaning all surfaces, including counter tops, faucets, handles and knobs, refrigerator handles, stoves/ovens,
other appliances, etc.
 Do not store garbage in the food preparation area. If possible, store garbage in a cold place to prevent bacteria
growth and pest infestation.
 Inspect kitchen for signs of microbiological growth such as mould, slime, and fungi. Clean the affected area
appropriately.
 Inspect the kitchen for any plumbing leaks. Notify your supervisor to get it repaired.
 Choose an effective cleaning agent or disinfectant for the job. Most cleaning can be done using water and soap.
Some resources will recommend disinfecting with bleach. While bleach is an effective disinfectant, it must be
used with care. To sanitize, clean with 5mL (1 tsp) of bleach in 750 mL (3 cups) of water in a labeled spray
bottle.
 Make sure that cleaning equipment and materials are conveniently located close to where they are needed.
 Launder dishcloths, aprons and towels by using a washing machine.
 Clean the food storage area regularly where dry goods, pasta, rice, canned foods, and cereals are stored to
prevent buildup of crumbs and other pieces of food.

 What are ways to keep foods separated?

To reduce the chances of cross contamination, you should also:
 Always use separate cutting boards for raw meat. Cutting boards of either plastic or wood are acceptable.
Plastic can be cleaned in a dishwasher. Both types should be disinfected regularly.
 Wipe raw meat, fish or poultry juices using paper towels and then throw out these paper towels. DO NOT
REUSE wash cloths after wiping countertops, especially after cleaning up raw meat juice until the cloths have
been appropriately laundered.
 DO NOT REUSE any container or bowl that has held raw foods, especially raw meat and poultry, until it has
been thoroughly cleaned.
 Wash, rinse, and sanitize cutting boards, utensils, and food probe thermometers before re-using.
 Wash the lids of canned foods before opening to keep dirt from getting into the contents. Clean the can opener
after each use.
 Store food packages on plates so that their juices do not drip on work surfaces or other food. Place on lower
shelves to prevent further contamination.
 Never put cooked food on a plate, cutting board, or a surface that was used for raw meat, poultry, seafood, or
eggs without having the surfaces cleaned first.
 What are tips for cooking food and to make sure your cooked food is safe?

To reduce bacteria growth:

 Thaw food by using the refrigerator, microwave, oven, or by placing sealed packages in cold running water.
Never thaw food on the kitchen counter. The outer layers will warm before the inside thaws. Bacteria will grow
in these conditions.
 Cook meats to the recommended temperature. Use a clean food probe thermometer.
 Wash fruits and vegetables in running water before preparing, cooking, or eating. It is not necessary to use soap
or specialty produce cleaners.
 Serve hot food while hot, or put it in the fridge or freezer as soon as possible once cooled (within two hours of
preparation).
 Never leave food out for more than two hours, including cut fruits and vegetables.
 Use clean dishes and utensils to serve food. Never use the same ones you used when preparing raw food.
 Keep food on ice or serve it on platters from the refrigerator.
 Divide hot party food into smaller serving platters. Keep platters refrigerated until it's time to warm them up for
serving.

 What are ways to chill and store food?

Always:
 Keep cooked food warmer than 60°C (140°F) or at 4°C (40°F) or cooler.
 Keep the refrigerator set at 4°C (40°F). If you are unsure of its temperature, use a thermometer and adjust the
temperature control as required.
 Keep frozen food at -18°C (0°F) or less. This temperature stops bacterial growth, although it may not kill all
bacteria already present before freezing.
Other food storage tips include:
 Put groceries that require refrigeration or freezing in the refrigerator or freezer away as soon as possible after
they are purchased.
 Consider using insulated bags during warmer months when transporting food.
 Clean the refrigerator and freezer regularly to remove spoiled foods that may transfer bacteria or molds to other
food.
 Do not keep foods too long. Use a dating system to make sure foods are used before their expiry date.
 Do not overstock the refrigerator. Allow the air to circulate freely, which will help keep food cool more
effectively.
 Pack lunches in insulated carriers with a cold pack. Do not store the lunch container in direct sun or on a warm
radiator.
 If using a cooler (for example, at a picnic), keep the cooler cold by using ice or ice packs. Keep the cooler out
of direct sunlight. Open the cooler as little as possible. It may be helpful to use a separate cooler for drinks if
you will open the cooler for drinks more often.

 What are tips to help prevent pest infestations?

 Refuse shipments in which you find pests, such as cockroaches (their egg cases) or mice.
 Remove garbage regularly and properly.
 Keep garbage tightly covered so it does not attract pests.
 Store recyclables as far from your building as local by-laws allow.
 Store all food and supplies away from walls and floors.
 Maintain food storage areas at 50 percent or less humidity. Low humidity helps keep cockroach eggs from
hatching.
 Refrigerate foods, such as cocoa, powdered milk, and nuts, that attract insects.
 Keep the equipment used for cleaning dry.
 Clean and sanitize your work area thoroughly after each use.