TASK: HYGIENE AND SANITATION

Guest Expectation : I expect the highest levels of health and sanitation to be practiced at all times by hotel staff.

Why is this task important for you and our guests?

Answers: 

1. To understand that these are important aspects of all jobs in the hospitality business.

2. To understand what the guest expectations are.

3. To be able to comply with these standards

STEPS	HOW/ STANDARDS	TRAINING QUESTIONS
Our Standard	Service staff must maintain a high level of personal hygiene.   Hands will be clean, fingernails cut short and scrubbed clean. Note: Dangerous bacteria can lodge under fingernails.	How can I ensure I achieve the standard each time I commence shift? Can I wear colors?
Hair	Hair care is maintained.  Hair is shampooed regularly and is kept to approve length.  Female staff with long hair (below collar length) will tie their hair up.  Male staff will keep hair neatly trimmed. Note:  Never comb your hair in front of house areas. Avoid touching your hair in the restaurant or lounge. Long hair is tied up to avoid coming in contact with food/beverage.	How do I maintain my hair?  What should I avoid doing? What should I do with long hair?
Bathe	Always bathe or shower before coming on duty.  Use a deodorant/talcum.  Try to avoid eating garlic or onions before coming on duty.	How frequently should I bathe? What should I avoid before shift? Why?
Wash hands with soap	Always wash your hands thoroughly using soap and hot water, after using the toilet.	Why is this necessary?
Touching Guests’ food	Avoid, as much as possible, touching guests' food and beverage with your hands.  If guest food must be handled, either use a spoon and fork or wear disposable plastic gloves.	How should I handle guests food if necessary?
Serve only fresh food	Never serve anything to a guest if you are unsure of its freshness.  If you feel that a food item smells or does not look fresh, bring it to the attention of the Chef or your supervisor	How do I know if something is fresh?
Rotate stored items	Rotate stored items to ensure freshness.  For instance, if you are replenishing the milk stock in the service refrigerator, always put the fresh milk at the rear, the existing stock to the front.	Where do I store fresh milk?

Now ask the staff / trainee to practice the task from start to end to test competency.

Summary questions:

1. What should I do before commencing my shift in regards to checking my personal hygiene?

2. What is the acceptable hair length?

3. How can I ensure bacteria aren’t passed on to food? (wash hands with soap)

4. What do I do before serving anything for guests?  (look to see if it looks fresh)

5. How do I rotate stock?