Hotel Sanitation
Hotel Sanitation
Sanitation is proper disposal of wastes (solid and/or
liquid waste) to prevent humans from contact with
wastes
There are different types of sanitation relating to
particular situations, such as:
Basic sanitation: Refers to the management of human
faeces at the household level. It means access to a toilet
or latrine
Onsite sanitation: The collection and treatment of waste
at the place where it is produced
Housing Sanitation: Refers to safeguarding the home
environment (the dwelling and its immediate
environment) from wastes
Environmental Sanitation: The control of
environmental factors that form links in disease
transmission
Ecological Sanitation: The concept of recycling the
nutrients from human and animal wastes to the
environment
The 7 basic principles are implemented into the system through
the 12 steps:
1.Assemble HACCP team
2.Describe product
3.Identify intended use
4.Construct flow diagram
5.On-site confirmation of flow diagram
6.List all potential hazards associated with each step, conduct a
hazard analysis, and consider any measures to control
identified hazards (Principle 1)
7.Determine Critical Control Points (Principles 2)
8. Establish critical limits for each CCP (Principle 3)
9. Establish a monitoring system for each CCP (Principle 4
10. Establish corrective actions (Principle 5)
11. Establish verification procedures (Principle 6)
12.Establish Documentation and Record Keeping (Principle 7)
Critical control points
Each business must put in place procedures at the “critical
control points” or the stages in processing or preparation of food,
where there is a high risk of contamination or food spoilage.
Common critical control points for hospitality businesses are:
Purchasing and delivery
Stock control and food storage
Preparation
Cooking
Cooling
Reheating
Holding or display
Service
…cont…
HACCP and The Flow of Food
Purchasing Receiving Storing
Cooking Holding Serving
8
Purchasing and delivery
Use only reputable or approved suppliers.
– Deliveries of food supplies should be made at a convenient time for correct checking
and storage procedures to be followed
– Check the temperature of all perishable, potentially hazardous and frozen foods and
record the temperature.
– Check use-by dates
– Check for any damage or opening to packaging
– Reject the delivery if the delivery does not meet the temperature requirements (<5°C
for cold food and -18°C for frozen food),
– If the food is out of date, or if there is any variation in normal color, texture, odor or
general appearance
Stock control and food storage
Store food immediately and at the correct temperature.
Cover food and make sure it is clearly labeled and dated.
Never store food on the floor
Separate raw and cooked foods
Rotate stock on a first in first out (FIFO) basis
Do not store food near chemicals
Keep storage areas clean and dry
Check storage areas daily for pests and cleanliness
Check and record temperature of cold food storage areas; cool rooms,
display fridges and preparation fridges to ensure food is being stored at
temperatures that don’t allow food microorganisms to grow
Preparation
Always wash hands before commencing any preparation.
Prepare raw and cooked foods separately and use separate chopping boards
and knives
– Thoroughly wash all fruit and vegetables in clean water before use, to
remove soil, insects and any chemical residues
– Use clean and sanitized equipment.
– Avoid cross contamination
– Take care of cooked foods not to be contaminated with pathogens from
different sources
– Fingers should not be used to taste food
– A tasting spoon should be used and washed after each tasting
– Thaw foods in a refrigerator, cool room or in the microwave
Cooking
Cook foods applying its correct minimum internal
cooking temperature
Chicken and pork cuts must be thoroughly cooked, so
that the centre is no longer pink
Using a meat thermometer is a good idea when
roasting meats
Record the temperature of potentially hazardous foods
when they are cooked
Cooling
Potentially hazardous hot food need to be cooled below 5°C as
quickly as possible
Placing hot food straight into the cool room or freezer is not
advisable as it raises the temperature to danger zone
. Stir food to decrease temperatures
Cool the food container in some ice or cold water
Transfer hot foods into smaller shallow containers
Small portions and shallow containers cool food quickly
Reheating
• Reheat hazardous foods as quickly as possible
• Reheat food using direct heat source rather than bain-
marie or hot water
– Reheat potentially hazardous food once only
– Reheat food to above 75°C
Holding or display
Make the temperature of bain-marie above 60°C before filling
with food
– Food must be ‘HOT’ when it is placed into the heated
container (cooked or reheated to 75°C).
– Hot food must remain over 60°C throughout the service
period
– Cold food must be displayed or held at temperatures <5°C
– Stir foods to keep even distribution of heat
– Use separate serving/ladle utensils for each container of food
– Check temperature with thermometer
..cont..
Unwrapped or unpackaged food which is to be displayed on a
counter, must be covered at all times, or protected so
customers cannot touch or cough on the food
Raw food and ready to eat food must be separated (e.g. by
using plastic partitions)
dispose of any unused food, potentially contaminated food
Service
• Serve food items using sanitized utensils
• Keep the temperature of cold food and hot food <5°c &>60°c
respectively until serving time
– Single use, disposable, take away food and drink
containers, lids, and drinking straws must be kept in
hygienic, covered receptacles until used
Food safety monitoring
• Each hospitality business must monitor the food
safety hazards and controls in place at the
critical control points.
Ways to monitor food safety hazards may be:
• check and record food temperature using a
thermometer probe
• check and record the food deliveries at receipt
• check and record the use by date or preparation
date
..cont..
• check and record the temperature of cold storage
equipment such as fridges, cool rooms, display
cabinets and freezers
• check and record the temperature of hot food storage
equipment such as bin maries, warming cabinets.
• check and record the cooking temperature
• check and record the time and temperature when
chilling food
• check for bacterial growth using bacterial swabs and
tests
• chemical tests
Corrective action
Take corrective action if:
• The food hazards are found not to be under
control, or the food poses a risk of harm if
eaten.
• Appropriate procedure are not followed.
• The corrective action should either remedy the
food safety hazard or prevent the food from
being consumed.
..cont..
• All corrective actions must be written down in
a record book for reviewing again. E.g.
rejection of deliveries
disposal of out of date food
disposal of food items which are not able to be
identified
organizing equipment repairs or service
organizing pest control services
Reporting incidents to management etc..
Hotel uniforms
