Pan American Health Organization
World Health Organization
Office of Caribbean Program Coordination
iii
Module II
PAHO/CAR/3.1/99.02
HEALTH & HYGIENE IN HOSPITALITY:
A GUIDE
FOOD & BEVERAGE MANAGEMENT
Module II
Pan American Health Organization
World Health Organization
Office of Caribbean Program Coordination
Barbados
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
This document is published by the Pan American
Health Organization, World Health Organization,
Office of Caribbean Program Coordination. All rights
are reserved.
© Pan American Health Organization
2000
All photographs are copyright and permission must be sought
from the owners to reproduce.
Pan American Health Organization,
Office of Caribbean Program Coordination,
Dayrells Road and Navy Gardens,
Christ Church, Barbados.
ii
HEALTH & HYGIENE IN HOSPITALITY:
INTRODUCTION
MODULE II
1
Getting Started
5
HAZARD ANALYSIS
7
TIPS ON HAZARD IDENTIFICATION AND CONTROL 17
Biological Hazards
17
Food Borne Diseases
18
TABLE 2.1
Some common bacterial food borne diseases
20
TABLE 2.2
Some Parasite Borne Diseases
23
TABLE 2.3
Some Virus-Borne Diseases
25
TABLE 2.4
Some Types of Fish Poisoning
27
Potentially Hazardous Foods
28
TABLE 2.5
30
Chemical Hazards
34
Physical Hazards
35
RELATIONSHIP BETWEEN HACCP AND
GOODSANITATION PRACTICES
iii
37
HEALTH & HYGIENE IN HOSPITALITY:
MORE HEALTH TIPS
MODULE II
39
Clean Up Your Act
40
EMPLOYEE HEALTH
42
PERSONAL HYGIENE
44
Hand Washing
45
RESOURCE CONSERVATION TIPS
Environmental Tips
50
52
KITCHEN DESIGN FOR
ENERGY CONSERVATION AND SAFETY
57
REFERENCES
59
APPENDIX
61
iv
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
The objective of this module is to provide information to
both management and staff on simple cost-effective steps
that can and should be taken to ensure that your clients can
safely enjoy all of the culinary delights and exotic drinks,
which help to make your facility so popular.
Your facility’s reputation is either enhanced or destroyed
by the quality and value offered by the food and beverage
department. Operating costs for the food and beverage
department are a major component of your overall budget.
The chef is one of the most highly paid and sought after of
your employees. The capital costs associated with
refurbishment or building new elegant dining areas are
usually quite significant. These costs are borne because it is
recognised, if we may misquote, that “The way to a client’s
heart is through his/her stomach”.
Your kitchen and dining facilities also represent the
single greatest potential health hazard to your clients.
1
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
More tourists complain about food-related illnesses than
any other illness or injury that may be associated with
being a guest at a hotel (CDC, 1998). An outbreak among
guests and staff of, for example, salmonella poisoning
traced to insanitary food handling procedures could be
extremely
damaging
establishment.
to
the
reputation
of
your
The litigation costs alone would put a
significant dent in, if not obliterate, any year-end profit
margins.
A range of other organisms, including Campylobacter,
Shigella, Hepatitis, and Staphylococcus aureus may be
found in contaminated food or drink and can cause extreme
discomfort to your clients including diarrhoea, nausea,
abdominal cramps and fever. In some cases, depending on
the severity of the food poisoning, the effects may even be
life threatening. A list of common food-borne diseases,
sources of contamination, symptoms and recommended
control measures is provided later in this chapter.
2
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
Most, if not all, Caribbean countries require that restaurants
and bars (including those in hotels) be licensed by the
appropriate health authority and you should already have
some basic health safeguards in place. For example, screen
meshes on all kitchen doors and windows to prevent flies
and other pests entering, an adequate supply of clean water
for food preparation and sanitary facilities for staff. We
urge you to comply with all relevant local regulations and
standards.
If local standards are not available, the World Trade
Organisation refers to the standards, guidelines and
recommendations of the Codex Alimentarius Commission
(CAC) as the recognised international standards. Further
information on international organisations that promote
food safety is appended to this chapter.
Local statutory licensing is usually only a once-a-year
event but protecting the health of your clients and staff
requires a continuous and dedicated approach and the
commitment of all staff.
3
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
It is a prudent financial strategy to minimise risks. Over
and above risk management, selling your facility’s food
and drink as “healthy as well as tasty” may also increase
your market share. Market research shows that people in
the developed world are becoming more health conscious.
In addition, every hotelier knows that a large percentage of
a tourist’s budget is spent on food. The decision to eat in or
go out to a competitor’s establishment could well hinge on
the level of comfort and peace of mind/stomach that your
guests feel at your hotel.
This feeling of security could be generated by noticing high
standards of cleanliness and attention to detail by bar and
serving staff. The guests may not see the kitchen, but they
are reassured that all is well.
4
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
FOOD PREPARATION
GETTING STARTED
HEALTHY TIPS

Keep
Cold Foods Cold
and
Hot Foods Hot
 Store Meats and
Vegetables
Separately
 Train Staff in
Personal Hygiene
You start a programme to minimise health risks in the Food
and Beverage Department by first taking the decision to do
so.
The second and critical step is to mobilise the
commitment to meet the associated costs and follow
through on any required changes in design, equipment,
suppliers or operating procedures.
5
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
It is important to recognise that food or drink can become
contaminated anywhere along the chain from the farm to
your dining tables.
An effective personal hygiene
programme for the kitchen staff will not protect clients
from being poisoned if pesticide residues or other harmful
additives that are already in the products you purchase.
To control the physical, chemical, or biological hazards that
could endanger your clients while dining requires a
systematic approach that covers the food production chain,
including the following steps:  Purchasing/Receiving
 Storage
 Initial preparation (peeling, thawing, etc.)
 Cooking
 Display
 Leftovers Management
 Disposal
6
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
One such systematic approach is called the Hazard
Analysis Critical Control Point (HACCP), originally
developed in the 1960’s to assure safe foods for the US
Space Programme, (Bauman, 1990). Unlike a reactive
process which seeks to identify and reject unsafe food,
HACCP is pro-active and is designed to evaluate food
safety and quality at points where problems are most likely
to occur (Deibel, 1995).
Many food companies in the U.S. now use the HACCP
process. Indeed it has been predicted that the U.S. Food and
Drug Administration, (USFDA), will eventually make
HACCP a requirement for U.S. manufacturers and food
exporters. Clearly, the hospitality industry would have a
distinct advantage if it introduced HACCP or an equivalent
system.
Although primarily used in the manufacturing process,
HACCP covers all aspects of the food chain, and is fully
compatible with and relevant to the process steps typical in
7
HEALTH & HYGIENE IN HOSPITALITY:
a hotel’s food and beverage department.
MODULE II
It is not the
intention of this handbook to provide comprehensive or
detailed information on the HACCP or any other hazard
management processes, standards or guidelines. However,
food safety is such an important component of your
facility’s overall management programme, and HACCP
such an excellent management tool, that it is considered
worthwhile to at least introduce the seven recognised
principles that constitute the framework of the HACCP
approach.
1.
Assess the hazards.
The National Advisory Committee on Microbiological
Criteria for Foods (NACMCF) defines a hazard as “a
biological, chemical or physical property that may cause a
food to be unsafe for consumption” (NACMCF, 1992).
An example of a biological hazard is contamination with
disease-causing bacteria. Further examples and tips on
hazard identification and control are presented later in this
section.
8
HEALTH & HYGIENE IN HOSPITALITY:
2.
MODULE II
Identify the Critical Control Points.
“A critical control point (CCP) is defined as a point in the
process where an identified hazard can be eliminated,
minimised or prevented” (Diebel, 1995). For example, if
you have (at step one) identified “contamination by
bacteria” as a potential hazard, when producing your
popular Caribbean fried chicken, a CCP would be the
cooking phase, and specifically the temperature and time
taken when frying the chicken.
3.
Establish critical limits for CCP’s
A critical limit is defined as one or more prescribed
tolerances that must be met to ensure that a CCP effectively
controls a health hazard, (NACMCF, 1989). Simply put, if
you do it right, the hazard is controlled; if you do not meet
the determined standard, the risk of the hazard remains.
Continuing the fried chicken example from step two, if
done properly the cooking process will destroy bacteria that
can cause food borne illness.
9
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
The critical limit recommended for cooking temperature
and time for poultry should be as follows:
Temperature (at centre of the meat): >74oC (165oF)
Time:
4.
15 seconds
Establish a monitoring system
The critical limits chosen at step three must be quantifiable,
in real time, allowing prompt corrective action if a limit or
standard is not being met.
The only way to ensure
adherence to limits is to monitor.
Again, using the example of bacteriological contamination
as the hazard, the time/temperature relationship in the
cooking process as the CCP, and >74oC (165oF) for 15
seconds as the critical limit, an effective monitoring system
would be to: Measure the temperature at the centre of
the chicken during the cooking phase each time a
poultry dish is prepared.
10
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
A monitoring system is essential to any food safety
programme whether you choose HACCP or any other
system. In the example above, the equipment investment
was minimal, restricted to a few long-stemmed, dialindicating thermometers. However, the real investment and
commitment is the time required to conduct the monitoring
and then to take corrective action, which is the next step.
5.
Establish corrective action plans.
This could be considered as simple common sense. The
suggestion is that if you can identify potential hazards, it
may be prudent to think beforehand of ways to solve these
problems and prevent their occurrence or recurrence. It is
not possible to anticipate all problems but at least the
solutions to the obvious ones will be documented.
Again, using the fried chicken example, a corrective action
plan may be to:
 Continue the cooking process until the criterion is met.
Or
11
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
 Discard product.
Consider what your corrective action plan would be for the
following example:
Situation:
Leftover fish soup needs to
be stored for reuse the next
day.
Hazard:
Contamination by bacteria.
Critical Control Point:
Cooling of soup for storage.
Critical Limits:
Cool soup rapidly from 60oC
(140oF) to 4.4oC (40oF) or
lower within four hours.
Monitoring System:
Chef
will
measure
soup
temperature every two hours
during the cooling process.
12
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
The objective of the corrective action plan is to make sure
that the critical limit is not exceeded. In this case, the
danger zone is allowing potentially hazardous food, like
fish soup, to stay for more than four hours in a temperature
range (4.4oC – 60oC) where bacteria can grow.
If cooling is not being achieved at a rapid enough rate, a
suggested Corrective Action Plan may include the
following:
 Move the soup to shallow pans and provide more pans
if necessary to keep the depth of the soup in the pan to
<5cm (2 inches). Remember, the shallower the depth,
the faster a product will cool (or reheat). Or
 Prepare an ice bath and immerse the shallow pans
stirring the soup frequently. Or
 Discard any product that does not cool to 4.4oC in less
than four hours.
13
HEALTH & HYGIENE IN HOSPITALITY:
6.
MODULE II
Record Keeping
Documenting your plan is time consuming but very
effective in helping to determine whether limits are being
kept in control. Your written plan should include:
 A list of staff members involved in the food safety
programme, and a description of each person’s specific
responsibilities.
 A description of the physical components of the food
and beverage service provided by your facility. For
example, receiving facilities, storage, (fridges, freezers
and dry goods storage), ovens, hot and cold display
holders, dishwashers, washroom facilities for kitchen
staff, etc.
 A description of the identified hazards and the critical
control points.
 Critical limits for each identified critical control point.
 A description of the proposed monitoring system.
 A list of the corrective action plans for each critical
control point.
14
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
A documented food safety plan may be proof of due
care and attention on management’s part in the
event of any legal action taken against your
establishment by an upset patron.
Having your plan documented will also assist in providing
training material for staff and may also help in any
certification process you may be embarking upon.
7.
Verification
The final recognised component of a HACCP plan is the
procedure used to determine that the plan is functioning.
The responsibility for following up and ensuring that
standards are maintained falls to the manager of the
department.
Management must be committed to the food safety
programme. You must be willing to invest the time and
15
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
money to ensure that staff are trained and motivated.
Making sure that any system is effective in reducing public
health risk will require a dedicated and concerted effort on
the part of senior management to verify that steps one to six
are implemented.
Seriously consider introducing HACCP or a similar
programme in your establishment. The investment in time
and, to a lesser extent, money will be demanding.
However, the benefits of using a proactive, systematic
process to prevent, eliminate or reduce potential public
health hazards in your facility will substantially outweigh
the costs.
16
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
BIOLOGICAL HAZARDS
There are good bacteria such as the ones that produce
yoghurt and cheese. Unfortunately, many bacteria and
viruses are harmful to man. Bacteria are difficult to control
for two reasons:
 They are everywhere! In air, soil, untreated water, raw
meat and vegetables, non-pasteurised milk, infected
staff, healthy human ‘carriers’, pets, birds, insects and
vermin.
 They multiply like crazy!
Initially, just after
establishing themselves in or on the new host, bacteria
have a rest. This is the best time to kill them or prevent
further growth, but the lag phase does not last long.
Soon bacteria enter the geometric phase when each
organism splits into two, and then the two split again,
sixteen rapidly become thirty-two become sixty-four
etc.
It is during this phase that bacteria produce
harmful toxins. After rapid growth, the population of
17
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
bacteria in the contaminated food will stabilise, and
eventually decline, but at a much slower rate than the
population grew. New spoilage bacteria may then take
over. It is important to realise that by the time the food
appears visibly spoiled, the first wave of odourless,
tasteless bacteria may have already done the damage.
FOOD-BORNE DISEASES
More than 250 diseases can be caused by contaminated
food or drinks. Most of these diseases are caused by
bacteria, predominantly Salmonella and Campylobacter.
These bacteria are commonly found in raw or undercooked
foods of animal origin, such as meat, poultry, eggs, fish and
shellfish.
TABLE 2.1 illustrates some common food-borne diseases,
their sources and symptoms, some implicated foods and
control measures in the Caribbean and Latin America.
Worldwide
information
indicates
that
the
highest
proportion of outbreaks is associated with food-transmitted
18
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
bacteria. Therefore, due attention should be paid to
reducing or eliminating the risk of bacteria-borne diseases.
A Hazard Analysis and Critical Control Points Plan
tailored to your food establishment could enhance the
safety as well as the quality of foods served.
19
SOME COMMON BACTERIAL FOOD-BORNE DISEASES
DISEASE OR
ORGANISM
Shigellosis:
Shigella sp.
COMMON
SOURCES
Infected workers
Gastro-enteritis due Marine coastal
to Vibrio
waters and fish
parahaemolyticus
and shellfish
IMPLICATED SYMPTOMS
FOODS
CONTROL MEASURES
Any contaminated Abdominal pain, 
food (often salads), diarrhoea, mucous
water
faeces with blood,
fever.

Raw seafood and
shellfish harvested
from contaminated
coastal waters
Abdominal pain, 
diarrhoea, nausea, 
vomiting, fever, 
chills, headache.

Use reputable suppliers
Inspect purchases
Cook seafood to a temperature of
70 o C (158 o F) for at least 15
minutes.
Keep all seafood refrigerated
before eating.
MODULE II
20
Careful hand washing with soap
and water is the single “most”
effective control measure.
Wash vegetables and fruit.
HEALTH & HYGIENE IN HOSPITALITY:
TABLE 2.1
COMMON
SOURCES
Intoxication due to
Staphylococcus
aureus
Nose, skin and
lesions of infected
people and
animals
IMPLICATED SYMPTOMS
FOODS
CONTROL MEASURES
Ham, beef or
poultry products,
cream filled
pastries, leftover
foods, which come
in contact with food
handler’s hand.
Violent onset,

severe nausea,
cramps, vomiting,
diarrhoea,
prostration.

Gastro-enteritis due Human and
Inadequately heated
to Clostridium
animal faeces and or reheated meats:
perfringens
soil
stews, meat pies,
and gravies made
of beef, turkey and
chicken.
Abdominal pain, 
diarrhoea, nausea.
Vomiting and
fever usually

absent.


Educate food handlers of the risk
inherent in large-scale cooking,
especially of meat dishes.
Serve meat dishes hot, as soon as
they are cooked or cool until
serving time. For more rapid
cooling slice large pieces of meat
and chill them and gravies in
separate shallow containers.
Re-heating , if necessary, should
be at an internal temperature of at
least 70 o C/158 o F
MODULE II
21
Educate food handlers in strict
personal hygiene, hand washing,
sanitation and cleanliness of
kitchen.
Reduce food handling time
(preparation to service)
Keep perishable food hot (> 60 o
C/140 o F) or cold (below 10 o
C/50 o F; best at < 4.4 o C/40 o F).
HEALTH & HYGIENE IN HOSPITALITY:
DISEASE OR
ORGANISM
COMMON
SOURCES
Gastro-enteritis due Soil, raw, dried
to Bacillus cereus and processed
foods
IMPLICATED SYMPTOMS
FOODS
Several mishandled
foods kept at room
temperature after
cooked, or
improperly
reheated, i.e.; rice
products, starchy
products (potatoes,
pasta). Also meat
dishes.
Use careful time temperature
control and quick chilling
methods
Hold hot food at least to 60 o C
/140 o F.
Reheat leftover (all parts of the
food should reach at least 70 o
C/158 o F.
MODULE II
22
Nausea and

vomiting in some
cases. Abdominal
cramps and

diarrhoea in
others.

CONTROL MEASURES
HEALTH & HYGIENE IN HOSPITALITY:
DISEASE OR
ORGANISM
TABLE 2.2
DISEASE OR
ORGANISM
Giardasis:
Giardia lambia
Amoebiasis:
Entamoeba
histolytic
COMMON
SOURCES
Faeces of infected
people
Faeces of infected
people
IMPLICATED SYMPTOMS CONTROL MEASURES
FOODS
Raw vegetables and
fruits, water
Contaminated raw
vegetables, fruits,
water


Educate food
handlers/consumers on
appropriate hand-washing,
especially before eating and
after toilet use.
Use safe filtered potable water
Wash vegetables and fruits.
Abdominal

pain,
constipation,
bloody/mucoid
stool


Educate food
handlers/consumers on
appropriate hand-washing,
especially before eating and
after toilet use.
Use safe filtered potable water.
Wash vegetables and fruits.
MODULE II
23
Abdominal

pain, mucous
diarrhoea, pale
greasy stools
HEALTH & HYGIENE IN HOSPITALITY:
SOME PARASITE-BORNE DISEASES
DISEASE OR
ORGANISM
IMPLICATED SYMPTOMS CONTROL MEASURES
FOODS
Faeces of infected
human, cattle and
other domestic
animals
Contaminated water
Gastro-enteritis due Faeces of infected
to Cyclospora
human
cayetanensis
Contaminated water,
raspberries
Cryptosporidium
parvum
Watery
diarrhoea,
vomiting



Watery
diarrhoea



Use potable water.
Wash vegetables and fruits
thoroughly.
Educate food
handlers/consumers on
appropriate hand-washing,
especially before eating and
after toilet use.
MODULE II
24
Use of potable water.
Wash vegetables and fruits
thoroughly.
Educate food
handlers/consumers on
appropriate hand washing,
especially before eating and
after toilet use.
HEALTH & HYGIENE IN HOSPITALITY:
Criptoporidiosis:
COMMON
SOURCES
TABLE 2.3
DISEASE OR
ORGANISM
Viral Gastroenteritis:
Rotavirus,
Adenovirus,
Norwalk-virus
COMMON
SOURCES
IMPLICATED
FOODS
Faeces of infected Raw vegetables
people
and fruits, water
SYMPTOMS
Watery diarrhoea,
vomiting, fever
CONTROL MEASURES



MODULE II
25
Educate food
handlers/consumers on
appropriate hand-washing,
especially before eating and
after toilet use.
Use potable water.
Wash vegetables and fruits.
HEALTH & HYGIENE IN HOSPITALITY:
SOME VIRUS-BORNE DISEASES
DISEASE OR
ORGANISM
IMPLICATED
FOODS
Faeces of infected Contaminated
people
water; various
foods that are not
cooked or are
mishandled after
cooking; raw or
undercooked
molluscs
harvested from
contaminated
waters; and
contaminated
produce such as
lettuce and
strawberries
CONTROL MEASURES
Fever, malaise,

anorexia, nausea,
abdominal
discomfort, jaundice


Educate public about good
sanitation and personal
hygiene with special emphasis
on hand-washing.
Proper water treatment and
distribution system.
Sewage disposal.
Oysters, clams and other
shellfish from contaminated
areas should be heated to a
temperature of 85-90 o C (185194 o F) for 4 minutes; or
boiled and steamed for 90
seconds before eating.
MODULE II
26
SYMPTOMS
HEALTH & HYGIENE IN HOSPITALITY:
Infectious
Hepatitis :
Hepatitis Virus A
COMMON
SOURCES
SOME TYPES OF FISH-POISONING
DISEASE OR
ORGANISM
COMMON
SOURCES
IMPLICATED
FOODS
Ciguatera:
Toxin produce by
microalgae
(ciguatoxin)
A variety of
tropical reef fish
contaminated with
the microalgae
At least 15
different varieties
of fish have been
reported
Diarrhoea, vomiting, 
abdominal pain;

weakness of the lower
extremities and other
neurologic symptoms.
Use reputable fish supplier.
Consumption of reef predatory
fish should be avoided.
Scombroid
poisoning:
Improper handling Tuna, mackerel,
and storage of
Skipjack, bonito,
fresh fish
mahi-mahi,
(dolphin fish),
bluefish and
salmon
Tingling and burning 
sensation around the
mouth;

gastrointestinal
complaints with
itching and rash.
HACCP application in the fish
industry.
Use reputable fish supplier.
Histamine
produced in fish
CONTROL MEASURES
MODULE II
27
SYMPTOMS
HEALTH & HYGIENE IN HOSPITALITY:
TABLE 2.4
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
POTENTIALLY HAZARDOUS FOODS
Some
foods
are
more
susceptible
contamination than others.
to
biological
These foods are defined as
potentially hazardous and include: seafood; meats, poultry
and eggs; sauces and gravies; milk and dairy products;
cooked grains and vegetables, and raw fruit. Concentrate
your efforts on potentially hazardous foods and comply
with directions on product labels, e.g. keep refrigerated
after opening.
The risk of contamination is increased every time food is
handled.
Menu items that require complex preparation
steps are high risk. Be extra vigilant when preparing exotic
dishes, especially raw seafood or shellfish, which are
particularly susceptible
to
chemical
and
biological
contamination in a marine environment which is becoming
more and more polluted.
Remember the ‘danger zone’ between 4.4oC – 60oC (40oF –
140oF) in which bacteria thrive. Discard food that has been
in the danger zone for more than four hours. The four-hour
28
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
limit includes initial thawing, cooking, cooling, re-heating
etc.
Minimise the number of times you heat, cool and
then reheat food.
Food in large volumes takes longer to heat or cool. Invest
in numerous shallow containers with resealable lids. Invest
in adequate refrigerator and freezer space.
Keep space
around refrigerated items so that cool air can flow and cool
the food rapidly.
Pot warmers should only be used to maintain the
temperature of the food above 60oC (140oF) and not used to
reheat. Moist heat is more effective at killing bacteria than
dry heat. Therefore, keep water in the roasting dish when
doing a beef or pork roast, or baking chicken.
Remember that some harmful bacteria can grow without
oxygen being present, (e.g. in vacuum-sealed jars and cans,
or in the centre of a large volume of food). Indeed, the
bacteria that cause botulism grow only in the absence of
29
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
oxygen, so throw away any canned product which you
believe may be spoiled. Do not open suspect cans, as the
toxin which causes botulism is extremely potent. Exposure
to a small quantity of the toxin could be lethal
Be careful to prevent cross contamination by storing
potentially hazardous foods away from other produce.
The table on the following page is provided as a guide.
30
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
TABLE 2.5
RECOMMENDED TEMPERATURES FOR COLD
STORAGE, THAWING, COOKING, HOT HOLDING
AND REHEATING FOR POTENTIALLY
HAZARDOUS FOOD
STEP
INTERNAL
MONITORING
TEMPERATURE OF
DEVICE
THE FOOD
Frozen
- 17.8 o C/ 0 F or lower  Bimetallic stemmed
storage
thermometer
 External frozen
chamber thermometer
o
o
Cold storage
4.4 C/ 40 F
 Bimetallic stemmed
thermometer
 External refrigerator
thermometer
Thawing
A. Under refrigeration  Bimetallic stemmed
that maintains the
thermometer
food temperature at
4.4 o C/40 o F.
B. Submerged and
under running water
at a temperature of
21 o C/70 o F or
below.
31
HEALTH & HYGIENE IN HOSPITALITY:
STEP
Cooking
Hot holding
Re-heating
Cooling
foods
MODULE II
INTERNAL
MONITORING
TEMPERATURE OF
DEVICE
THE FOOD
All parts of food
 Bimetallic stemmed
should reach at least
thermometer
o
70 C.
60 o C/ 140 o F or
above
All parts of food
should reach at least
70 o C/ rapidly
 Bimetallic stemmed
thermometer
 Bimetallic stemmed
thermometer
A. Cooked food
 Bimetallic stemmed
should be cooled to
thermometer
o
o
4.4 C/ 40 F
within 4 hours.
B. Food prepared at
room temperature,
e.g. reconstituted
food and canned
tuna, should be
cooled to 4.4 o C
/40 o F within 4
hours after
preparation.
32
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
HAZARD ANALYSIS CRITICAL CONTROL
POINTS (CONTINUED)
Use HACCP during all of the process steps food will
undergo as it passes through your hotel. The following are
examples of Critical Control Points for typical process
stages.
PROCESS STAGE
EXAMPLE OF A CRITICAL
CONTROL POINT
Storage
Visual inspection for
damage/spoilage
< 4.4oC in the refrigerator
Preparation & Cooking
Temperature and time of cooking
Setting Out
Careful hand washing and personal
hygiene by food handlers
Re-heat leftovers so that all parts of
food reach 70oC
Dispose of all cooked food, which
has spent more than 4 hours
between 4.4oC and 60oC
Food Reception
Leftovers Management
Disposal
33
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
CHEMICAL HAZARDS
Perhaps without realising it, your establishment probably
uses more than a dozen different hazardous chemicals in
the kitchen alone - cleaners, detergents, bleaches etc.
Simple rules to follow to avoid contamination of food
would include:
 Separate storage for chemicals away from food and
utensils.
 Training of staff in the proper use of chemicals, (e.g.
using the correct concentrations, wearing protective
clothing).
 Never use anything other than food containers for food.
Check your suppliers and only purchase products from
reputable manufacturers or retailers.
 Beware of pesticide or other chemical residues in your
purchased or home-grown foodstuff. If sufficient time
has not elapsed between the last application of pesticide
and consumption, the pesticide levels in the food may
be harmful to humans. Only the farmer knows when it
is safe to harvest and this is what makes praedial
34
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
larceny particularly dangerous. Support local farmers,
by all means, but do not become an unwitting supporter
of praedial larceny and endanger the health of your
patrons and staff. Support local initiatives to promote
organic farming and integrated pest management.
PHYSICAL HAZARDS
The most common physical hazards are foreign objects that
have somehow managed to get mixed into the food or
drink.
 Keep non-food items away from food;
 Ensure that all wrapping and packaging material is
removed and discarded;
 Check mixer blades for wear and tear;
 Do not use cracked or otherwise damaged crockery;
 Make sure that items such as toothpicks and skewers
are clearly visible in foods;
 Keep items like pens out of shirt pockets;
35
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
 Insist that kitchen staff wear hairnets or other
appropriate headgear.
Discourage the wearing of
jewellery, nail polish, etc;
 Rinse or wipe the tops of cans before opening.
36
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
Contrary to popular perception, sanitation is not limited to
the cleaning of equipment. Although clean equipment and a
clean environment are essential for producing safe foods,
equally important for safe food production are personnel
practices; plant facilities, equipment and operations
designed to prevent contamination; pest control and good
warehousing/storage practices.
All of these considerations should be addressed in a
comprehensive sanitation programme designed to comply
with existing approved regulations. Good manufacturing
practices and sanitation programs are prerequisites for
development and implementation of a HACCP program.
Employee education and training are the keys for
successful implementation of a HACCP System.
An effective Sanitation Program would include: 1. Delineation of good employee practices.
37
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
2. Development of simple comprehensive procedures for
cleaning and maintaining the facilities and equipment.
3. A comprehensive pest control program.
4. Supervision of incoming food supplies and of the total
operation.
38
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
Never leave food and
drinks uncovered
Salmonella and Escherichia coli are the enemy. In the
USA, an estimated 7000 deaths per year are caused by
salmonellosis. Of the approximately 1,500 global episodes
of diarrhoea known to occur daily, 70% are estimated to be
caused by biologically contaminated food (WHO, 1998).
Many of the illnesses suffered (and lawsuits won!) by
tourists can be traced to unhygienic food storage and
handling practices in the kitchen.
39
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
CLEAN UP YOUR ACT
 Do not cram too many items into the fridge, or stack
items in the fridge. Allow cool air to flow around the
stored food. This will allow the food to cool quickly
and prevent bacteria from growing.
 Check the thermometer and make sure the fridge
maintains 4oC or less.
 The juices and marinades of raw poultry, fish and meat
can contaminate other foods. Do not allow raw food or
its juices to come into contact with other fresh or
prepared foods.
 Wash your hands thoroughly with soap and hot
running water after handling raw chicken or other meat.
 Do not chop your vegetables with the same knife and
cutting board that were used for preparing the meat,
unless the board and cutlery have been scoured with
soap, hot water and a mild bleach solution.
40
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
 Refrigerate food within two hours of cooking. Keep
track of how long food is kept out on the buffet table.
Institute a strict safety policy on the re-use of leftovers.
 Sponges can act like bacteria-producing factories!
Throw away old sponges and dishcloths. Never use a
sponge to soak up poultry or meat juices - use a paper
towel instead.
 Let your dishes air-dry. Do not use a dishtowel.
 Never defrost food on the counter. Remember, bacteria
will begin to grow as soon as the food is at a
temperature between 4.4oC and 60oC. Thaw food in the
refrigerator or use a microwave oven.
FIRST IN – FIRST OUT
FIFO
CHECK
EXPIRY DATES
41
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
It is imperative that everyone who handles food be healthy
and practice good hygiene habits. Food service workers
should never handle food when they have symptoms of
diseases that can be transmitted through either direct
contact with food or other workers. Anyone displaying
symptoms including fever, sneezing, coughing, vomiting,
diarrhoea, or unhealed burns and cuts should be excused
from work until he/she is no longer sick and no longer a
risk.
It should be noted that researchers have concluded that the
HIV micro-organism that causes AIDS is not spread by
food. According to the Centre for Disease Control, "Food
service workers infected with AIDS should not be restricted
from work unless they have another infection or illness."
Food contamination can occur when the food handler gets
cut while working with food. Blood contaminates food and
any surface it touches. Food exposed to blood must be
42
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
thrown out and surfaces must be sanitised before being
used again.
Train your staff in the safe and proper use of all knives
and other sharp-edged tools used in the kitchen.
Workers who have cuts or abrasions must first cover the
wound with a water-resistant bandage before continuing to
work. Change bandages frequently, as they are difficult to
keep clean and will harbour bacteria. If a cut or burn blister
is on a hand or finger, apply a bandage and then cover with
a rubber or plastic glove. Disposable or “surgical” gloves
are quite useful items to keep around in the kitchen. Keep a
first-aid kit handy for minor cuts and burns and make sure
the staff knows how to use it.
43
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
Being healthy means practising good personal habits. For
example, an ideal low contamination risk food handler
would:
 Bathe daily with soap and water and wear clean clothes
to work. [If you issue uniforms to staff or operate a staff
laundry service, ensure that each employee is
adequately provided for.]
 Cover his/her mouth and nose when sneezing or
coughing and then wash their hands before touching
food.
 Smoke, eat or drink only in designated areas and wash
hands thoroughly before recommencing work.
44
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
HAND-WASHING
Employees can easily spread contamination with their
hands. Both proper and frequent hand
washing are main defences against
human
employees
contamination.
with
Providing
adequate
sanitary
facilities and ensuring that they are
trained to care their hands is vital to food safety. Hand
sinks should be conveniently located wherever needed near rest rooms, next to food preparation areas - and kept
accessible at all times. These sinks, which should be used
ONLY for hand washing, must have warm water, handcleansing soap, and sanitary hand drying, such as
disposable towels or air-dryers. DO NOT dry hands on a
towel used by someone else. DO NOT wash hands in a
food preparation sink.
45
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
Employees should always wash their hands after the
following actions: -
 Using the toilet
 Answering the phone
 Picking objects up from the floor
 Using a handkerchief or tissue
 Handling raw food, especially meat, poultry, and egg
shells
 Touching themselves or another person anywhere hair, face, body, and clothing
 Touching unclean equipment or work surfaces
 Using wiping cloths or any clothing to wipe
perspiration from face or hands
 Chewing gum, using tobacco products, eating or
drinking
Using plastic gloves while preparing food is effective only
if employees wash their hands before putting the gloves on
and again when they change into a new pair. Gloves must
46
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
be changed frequently and each time a new food item is
handled. An employee should not wear the same pair of
gloves for preparing raw chicken breasts as for preparing
roast beef sandwiches.
Sanitising lotions may be used after washing hands, but
these lotions should not be used as a substitute for hand
washing and must be stored in sealed containers.
Employees should avoid using ordinary hand lotion on
freshly washed hands before going back to work, as they
provide moisture where bacteria can grow.
Employees should be trained to:  Wash their hands after bussing and cleaning tables, or
after touching any unsanitary item.
 Use a long-handled ladle to serve food items.
 Ensure that hands never touch the food.
 Never touch the food-contact parts of glasses, cups,
plates or tableware.
47
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
 Be stationed at buffets or food bars where they may
offer a fresh plate for each trip through the line. Any
items that customers have touched with their fingers,
tasted, returned to serving dishes, or possibly
contaminated in any way should be removed.
 Serve only sealed packages of biscuits, breadsticks, and
condiments. Never re-serve unwrapped breads, salad
dressings, or condiment trays that have been previously
served but not consumed.

Integrate training into the daily routine by posting
signs in employee restrooms and work areas.

Displaying sanitary reminders on buttons, flyers and
posters will help keep employees aware of
sanitation.

Actively recognise and reward employees for
displaying proper food safety measures.

Encourage employees to think of food safety whilst
at home and in their community as well.
48
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
Your local public health authority will probably be very
willing to support your food safety training programme.
Other agencies, including those listed in Module I, may
also be able to provide assistance with training. In the
appendix to this chapter are examples of some of the
information available from agencies such as the World
Health Organisation (WHO) on the Internet. Also appended
are some training tips on personal hygiene and food
preparation and an example of a typical checklist, already
in use by some agencies in the region.
49
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
GREEN TIPS
 REDUCE WATER
USAGE
 CONSERVE
ENERGY
 REDUCE
PACKAGING
 COMPOST
KITCHEN & YARD
WASTE
Food and beverage management is one area where
environmental and health objectives overlap, and also
where they may appear to clash. For example, a ‘green’
hotel would wish to minimise the use of energy, but safe
storage and preparation of food requires energy intensive
appliances.
50
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
The use of disposable plates, cups and cutlery should be
discouraged but, in areas like the pool or on the beach, it
may not be practicable or safe to use glass or metal. You
should try to eliminate small individual packets. Use
refillable containers instead for items such as sugar, salt,
cream, ketchup, juice, cereals, butter etc. Not only will you
save money but you will also produce less waste.
However, just remember to keep the re-usable containers
clean and covered, especially if used outside (e.g. at the
poolside restaurant/snack bar) where they can attract flies
and other pests.
Reduce packaging wastes!
But do not compromise public health!
In all cases, priority should be given to minimising the risk
of illness or injury to your clients or staff.
In some cases, your environmental or resource management
objectives coincide perfectly with your desire to run a
51
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
healthy establishment. For example some of the best
practices in keeping food safe are also environmentally
sound:  Cover all liquids stored in the refrigerator
 Thaw frozen foods in the refrigerator, and
 Regularly clean the interior walls and elements of your
oven(s).
The above actions not only maintain sanitary conditions but
are also energy efficient. Here are a few more tips on how
to turn your food storage, preparation, setting-out and
disposal practices a healthy shade of green:
ENVIRONMENTAL TIPS
The greatest positive impact that the food and beverage
department could have on the environment probably comes
through managing its resources, in particular the waste that
it generates. Use an integrated approach and your three
R’s: -
52
HEALTH & HYGIENE IN HOSPITALITY:
REDUCE
MODULE II
Review you purchasing decisions. Can
you reduce the packaging on the
products you buy?
wherever
possible.
Buy fresh food
Buy
locally
produced goods.
RE-USE
Is there a charity that you can donate
your used bed and table linen to? Do
you support a re-usable/returnable
bottles programme?
RECYCLE
Do you encourage separation at source,
and composting of organic waste? Are
you in contact with, and do you support
local recycling initiatives for other
recycling materials, e.g. glass, paper,
plastic, cans? Install different coloured
disposal bins for separation of waste.
53
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
Educate and involve your workforce
and guests in your waste separation
and recycling programme.
USE PHOSPHATE-FREE DETERGENTS
AND
NON-TOXIC CLEANERS
54
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
Composting is the process of turning food scraps and garden
waste into fertiliser and growing material for healthy plants.
Make your own compost heap on one corner of your
grounds:  Pile kitchen leaves, grass cuttings, vegetable and
fruit waste from the kitchen.
 Keep turning the pile to speed up air circulation and
decomposition.
When the material has decomposed it will look like
manure and can then be applied to the soil.
55
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
USE
Tea leaves/bags
Over-ripe vegetables
Coffee grounds
Grass cuttings
Vegetable and fruit peel
Leaves and tree
Over-ripe fruit
trimmings
DO NOT USE
Meat & bones
(they cause odours)
Oil & grease
(they kill good bacteria)
Plastic, rubber, glass, styrofoam, cigarette butts
(these add impurities and reduce the quality of the compost)
56
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
You can save energy in the design of your kitchen.
 Put all hot appliances in one area and cold appliances in
another. Each appliance then has to do less work to
maintain temperatures.
 Paint with light colours that reflect the light. Whites and
pastels will reflect light allowing you to use a lower
wattage light fixture to achieve the same illumination.
 Keep adequate space (more than four feet), around
refrigerator
compressors.
This
allows
adequate
ventilation and heat loss so that the refrigerator can run
efficiently.
 Check all door gasket seals and hinges in the kitchen.
 Use easy-to-clean surfaces for counter-tops and other
food-contact areas.
57
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
 Consult your local authorities about health protection
and fire prevention.
Comply with national building
codes and cooperate with your local public health
inspectors.
Don’t pour cooking oil down the drain –
RECYCLE IT INSTEAD
58
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
Bauman, H. 1990. HACCP: Concept development and
application. Food Technol. 42, 156-158.
Beneson, A. 1995. Control of Communicable Diseases.
16th edition. American Public Health Association (APHA).
1015 Fifteenth Street, NW; Washington, D.C. 20005.
Codex Alimentarius Commission, 1998. Standards and
Databases. URL: http://www.fao.org
Deibel, K. 1995. HACCP: A Design for Food Safety.
SUSTAIN (Sharing United States Technology To Aid In
The Improvement Of Nutrition), February Issue.
FDA. 1993. Food Code. US Department of Health and
Human Services. Public Health Service. Food and Drug
Administration. Washington D.C. 20204.
Katsuyama A. M. and B. J. Humm.
1995.
The
Relationship of HACCP to CGMPs and Sanitation in
HACCP: Establishing Hazard Analysis and Critical Control
Points Programs - A workshop Manual. Edited by Kenneth
Stevenson & D. T. Bernard. National Food Protection
Association. The Food Processor Institute. 1401 New York
Avenue, NW. Washington, D.C. 20005.
59
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
National Advisory Committee on Microbiological Criteria
for Foods, 1992. Hazard Analysis and Critical Control
Point System. Int’l. J. Food Microbiol. 16: 1-23.
National Advisory Committee on Microbiological Criteria
for Foods, 1989. Hazard Analysis and Critical Control
Point System.
PAHO/WHO. 1993. Guidelines for the Establishment of
Systems for the Epidemiological Surveillance of Foodborne Diseases and the Investigation of Outbreaks of Food
Poisoning.
Division of Communicable Diseases.
Veterinary Public Health Program.
U.S.Center for Disease Control, 1985. “Current Trends
Summary: (1) Recommendations for Preventing
Transmission of Infection with Human T-Lymphotropic
Virus Type III Lymphadenopathy-Associated Virus in the
Workplace.” Morbidity-Mortality Weekly Report. Vol.34.
USDA. 1987. Food Safety is not a Mystery. Trainer’s
Manual. World Health Organisation, 1998. Food Safety – a
Worldwide Public Health Issue. URL: http://www.who.int
Below are further reading and examples of
the types of information available on the
Internet, from National and International
agencies with interest in food safety.
60
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
The WHO Golden Rules for Safe
Food Preparation
Note to users
WHO data indicate that only a small number of factors
related to food handling are responsible for a large
proportion of foodborne disease episodes everywhere.
Common errors include:
 preparation of food several hours prior to
consumption, combined with its storage at
temperatures which favour growth of pathogenic
bacteria and/or formation of toxins;
 insufficient cooking or reheating of food to reduce
or eliminate pathogens;
 cross contamination; and
 people with poor personal hygiene handling the
food.
The Ten Golden Rules respond to these errors, offering
advice that can reduce the risk that foodborne pathogens
will be able to contaminate, to survive or to multiply.
61
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
Despite the universality of these causes, the plurality of
cultural settings means that the rules should be seen as a
model for the development of culture-specific
educational remedies.
Users are therefore encouraged to adapt these rules to bring
home messages that are specific to food preparation habits
in a given cultural setting. Their power to change habitual
practices will be all the greater.
1. Choose foods processed for safety
While many foods, such as fruits and vegetables, are best in
their natural state, others simply are not safe unless they
have been processed. For example, always buy pasteurized
as opposed to raw milk and, if you have the choice, select
fresh or frozen poultry treated with ionizing radiation.
When shopping, keep in mind that food processing was
invented to improve safety as well as to prolong shelf-life.
Certain foods eaten raw, such as lettuce, need thorough
washing.
2. Cook food thoroughly
Many raw foods, most notable poultry, meats, eggs and
unpasteurized milk, may be contaminated with diseasecausing organisms. Thorough cooking will kill the
pathogens, but remember that the temperature of all parts
of the food must reach at least 70 °C. If cooked chicken is
still raw near the bone, put it back in the oven until it's done
- all the way through. Frozen meat, fish and poultry must
be thoroughly thawed before cooking.
62
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
3. Eat cooked foods immediately
When cooked foods cool to room temperature, microbes
begin to proliferate. The longer the wait, the greater the
risk. To be on the safe side, eat cooked foods just as soon
as they come off the heat.
4. Store cooked foods carefully
If you must prepare foods in advance or want to keep
leftovers, be sure to store them under either hot (near or
above 60° C) or cool (near or below 10° C) conditions.
This rule is of vital importance if you plan to store foods
for more than four or five hours. Foods for infants should
preferably not be stored at all. A common error,
responsible for countless cases of foodborne disease, is
putting too large a quantity of warm food in the
refrigerator. In an overburdened refrigerator, cooked foods
cannot cool to the core as quickly as they must. When the
centre of food remains warm (above 10° C) for too long,
microbes thrive, quickly proliferating to disease-causing
levels.
5. Reheat cooked foods thoroughly
This is your best protection against microbes that may have
developed during storage (proper storage slows down
microbial growth but does not kill the organisms). Once
again, thorough reheating means that all parts of the food
must reach at least 70° C.
6. Avoid contact between raw foods and cooked
foods
Safely cooked food can become contaminated through even
the slightest contact with raw food. This cross63
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
contamination can be direct, as when raw poultry meat
comes into contact with cooked foods. It can also be more
subtle. For example, don't prepare a raw chicken and then
use the same unwashed cutting board and knife to carve the
cooked bird. Doing so can reintroduce the disease-causing
organisms.
7. Wash hands repeatedly
Wash hands thoroughly before you start preparing food and
after every interruption - especially if you have to change
the baby or have gone to the toilet. After preparing raw
foods such as fish, meat, or poultry, wash again before you
start handling other foods. And if you have an infection on
your hand, be sure to bandage or cover it before preparing
food. Remember, too, that household pets - dogs, cats,
birds, and especially turtles - often harbour dangerous
pathogens that can pass from your hands into food.
8. Keep all kitchen surfaces meticulously clean
Since foods are so easily contaminated, any surface used
for food preparation must be kept absolutely clean. Think
of every food scrap, crumb or spot as a potential reservoir
of germs. Cloths that come into contact with dishes and
utensils should be changed frequently and boiled before reuse. Separate cloths for cleaning the floors also require
frequent washing.
9. Protect foods from insects, rodents, and other
animals
Animals frequently carry pathogenic microorganisms
which cause foodborne disease. Storing foods in closed
containers is your best protection.
64
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
10. Use safe water
Safe water is just as important for food preparation as for
drinking. If you have any doubts about the water supply,
boil water before adding it to food or making ice for drinks.
Be especially careful with any water used to prepare an
infant's meal.
The World Health Organization regards illness due to
contaminated food as one of the most widespread health
problems in the contemporary world. For infants,
immunocompromised people, pregnant women and the
elderly, the consequences can be fatal. Protect your family
by following these basic rules. They will reduce the risk of
foodborne disease significantly.
65
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
A Guide on Safe Food for Travellers
HOW TO AVOID ILLNESSES CAUSED BY UNSAFE FOOD
AND DRINK AND WHAT TO DO IF YOU GET DIARRHOEA
When you travel, be it for pleasure, business or any other
reason, contaminated food and drink are often a serious
threat to health. In particular, diarrhoea affects a great
number of travellers. Physical pain and discomfort, along
with the problem of finding suitable medical treatment,
especially when there are language barriers, can spoil your
entire stay away from home.
This leaflet gives some practical advice and basic hints on
how to eat safely, and what to do if you get diarrhoea.
66
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
Observation of the advice given in this leaflet is of
particular importance for vulnerable groups, i.e. infants and
children, the elderly, pregnant women and persons with
impaired immune systems.
BEFORE LEAVING HOME
 Consult your physician for advice on the various
diseases to which you may be exposed, and the need
for vaccinations or other preventive measures.
 Make sure your medical kit contains Oral
Rehydration Salts (ORS) and a water-disinfectant
agent.
EATING SAFELY
The following recommendations apply to all situations,
from food vendors on the street to expensive hotel
restaurants:
 Cooked food that has been held at room temperature
for several hours constitutes one of the greatest risks
of foodborne illness. Make sure your food has
been thoroughly cooked and is still hot when
served.
 Avoid any uncooked food, apart from fruits and
vegetables that can be peeled or shelled. Avoid
fruits with damaged skin. Remember the dictum
"Cook it, peel it or leave it".
 Dishes containing raw or undercooked eggs, such as
home-made mayonnaise, some sauces (e.g.
hollandaise sauce) and some desserts (e.g. mousses)
may be dangerous.
67
HEALTH & HYGIENE IN HOSPITALITY:






MODULE II
Ice cream from unreliable sources is frequently
contaminated and can cause illness. If in doubt
avoid it.
In some countries, certain species of fish and
shellfish may contain poisonous biotoxins even
when they are well cooked. Local people can advise
you about this.
Unpasteurized milk should be boiled before
consumption.
When the safety of drinking water is doubtful, have
it boiled, or if this is not possible, disinfect it with a
reliable, slow-release, disinfectant agent, that is
generally available in pharmacies.
Avoid ice unless you are sure that it is made from
safe water.
Beverages such as hot tea or coffee, wine, beer, and
carbonated soft drinks or fruit juices which are
either bottled or otherwise packaged are usually
safe to drink.
WHAT TO DO IF YOU GET DIARRHOEA
 Most diarrhoeal attacks are self-limiting and clear
up in a few days. The important thing is to avoid
becoming dehydrated.
 As soon as diarrhoea starts, drink more fluids,
such as bottled, boiled or treated water, or weak tea.
Fruit juice (diluted with safe water) or soup may
also be taken. If diarrhoea continues for more than
one day, prepare and drink ORS solution and
continue to eat normally.
68
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
AMOUNTS OF FLUID OR ORS TO DRINK:
 Children less than 2 years: 1/4 - 1/2cup (50 100ml) after each loose stool
 2 years to 10 years: 1/2 - 1 cup (100 200ml) after each loose stool
 Older children and adults: unlimited amount



SEEK MEDICAL HELP IF:
Diarrhoea lasts for more than 3 days and/or there
are very frequent watery bowel movements, blood
in the stools, repeated vomiting or fever.
When there is no medical help available and there is
blood in the stools, a course (5 days) of
cotrimoxazole may be taken.
Prophylactic use of antibiotics is not recommended.
Antidiarrhoeals (e.g. loperamide) are not
recommended but may be used, in addition to
fluids, by adults only, for symptomatic relief. They
should never be used by children.
If there are other symptoms, seek medical advice.
If ORS are not available, mix 6 level teaspoons of sugar
plus 1 level teaspoon of salt in one litre of safe water. Drink
this as indicated above for ORS.
Dosage for cotrimoxazole (trimethoprim, sulfamethoxazole):
 For adults: 160 mg of trimethoprim and 800 mg of
sulfamethoxazole, twice a day, for 5 days
 For children: 5 mg of trimethoprim and 25 mg of
sulfamethoxazole per kg of body weight, twice a
day, for 5 days.
69
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
This leaflet has been prepared by the Programmes on Food
Safety and Diarrhoeal Diseases Control of the World
Health organization.
This leaflet is endorsed by the World Tourism Organization
and the International Tourist Health Association.
70
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
CODEX ALIMENTARIUS
COMMISSION
On this page you will find information about the Codex
Alimentarius and the Joint FAO/WHO Food Standards
Programme. You will also find information about current
events and forthcoming Codex meetings (including
working papers), reports and summary reports of recently
held Codex meetings.







LATEST NEWS
Timetable of Codex Sessions 1998/1999
Provisional Agendas for forthcoming
meetings and working papers
Reports of Codex Meetings (Download)
Standards and Databases for MRLs
(Pesticides and Veterinary Drugs)
Membership of the Codex Alimentarius
Commission
List of Codex Contact Points
71
HEALTH & HYGIENE IN HOSPITALITY:
MODULE II
Extracts from the Procedural Manual of the Codex
Alimentarius Commission:
 Statutes and Rules of Procedure
 Procedures for the Elaboration of Codex
Standards and Related Texts (The Codex
"Step Procedure")
 Criteria for the Establishment of Work
Priorities
HOW TO GET MORE INFORMATION AND
PUBLICATIONS ABOUT CODEX:
For information about activities contact:
Secretariat of the Joint FAO/WHO Food Standards
Programme
Food and Agriculture Organization of the United
Nations
Viale delle Terme di Caracalla
00100 Rome, Italy
Telephone: +39(06)5705.1; Telefax: +39(06)5705.4593;
Telex:610181 FAO I
Mail to [email protected]
To obtain publications, contact any worldwide Sales
Agent of FAO or write to:
Sales and Marketing Group
FAO
Viale delle Terme di Caracalla
00100 Rome, Italy
E-mail: [email protected]
72