HPC3 Week 13

Sanitation in
Housekeeping
Week 14
“The health and safety of guests is a moral responsibility of any
hospitality establishment.”
I. What is Sanitation?
• Refers to maintenance of healthy and hygienic conditions that is free
from disease-causing organisms
“CLEAN means free from visible soil or dirt while SANITARY means free
from disease- causing microorganisms and other harmful contaminants
that are often not visible to the eyes.”
What are microorganisms?
• From Greek word MICRO (small) and ORGANISM(living beings)
• Tiny, living organisms that rapidly multiply in numbers.
• They are alive, take in nourishment, discharge wastes and reproduce
rapidly if given the right conditions.
How do microorganisms multiply?
• Cell enlarges and divides into two, and may divide into more cells and
so on.
• Multiplication process may occur several times in an hour resulting to
tremendous increase if not controlled.
• Thrive in warm ,moist environment that is slightly acidic or neutral
(vinegar and citrus fruits are virtually never vehicles for disease-causing
bacteria)
• Low temperature slow down their growth but freezing does not kill
them
• High temperature could kill most bacteria.
Breeding places:
• Dirty surroundings
• Wet, un-disposed and uncovered garbage
• Stagnant and dirty water
• Crowded places like storerooms that are dirty
• Un-disposed, uncovered left-over foods
• Dirty and un-sanitized containers and linens
II. Prevention of Bacterial
Contamination
1. Keep all corners of establishment clean and free from dirt.
2. Water containers should always be covered.
3. Left-over foods should be wrapped in plastic before disposing.
4. Contain wet rubbish in bins with plastic underliner and cover.
5. Storeroom must not be crowded.
6. Critical areas for public use (sinks, wash rooms) should be sanitized.
7. Re-usable items (linens, towels) should be washed and sanitized.
8. Personal items of sick people should be segregated and sanitized.
9. Housekeepers should use personal protective equipment.
10. All entrances must be covered with screen to prevent entry of insects.
11. Automatic locks are also advise.
12. Protect foods from insects by covering them or placing on
refrigerators (for room service)
13. Perishable foods should be stored on proper temperature.
14. Linens must be washed right away to prevent breeding of bacteria.
15. Sick housekeepers are advised not to touch any linens or utensils, or
not to work at all.
16. Patch up holes that may serve as entry point of insects.
III. Garbage and Refuse
Management
Garbage and refuse must be kept in containers that:
- are durable
- are insect- proof
- do not leak
- are easily cleanable
- are rodent- proof
- do not absorb liquid
Waste Segregation
Waste can be segregated as:
1. Biodegradable- organic wastes
2. Non- biodegradable
a. recyclable wastes- items that be re-used
b. toxic wastes- old medicines, batteries, etc.
c. soiled- hospital wastes
Recycling and Segregation of
Wastes
Recycling
- separating, collecting, processing, marketing and using of materials that
would have been thrown away.
Advantages of Recycling:
1. Minimizes the use of landfills and incinerators.
2. Protects our health and environment when harmful substances are
removed from waste stream.
3. Conserves natural resources because it reduces the need for raw
materials.
Examples:
Papers
Yard trimmings
Glass
Aluminum
Metals
Batteries
Used motor oils
Plastics
Other households items / re-use
Measures adopted to facilitate
recycling of wastes
1. Curbside Collections- program that offers scheduled pick-up of
separated, recyclable products
2. Drop-off Centers- convenient central pick-up locations for
processors or recyclers
3. Buy-back Centers- pay consumers for recyclable materials
4. Waste Companies- buy recyclables from offices, businesses,
institutions, schools and industries.
IV. Pest Control
Common pests in Lodging Industry:
1. Rats, Rodents or Mice- hair and droppings can contaminate foods
2. Roaches- carry disease-causing bacteria in their bodies which they
deposit to foods through their excreta, vomit and bodily contact
3. Flies- carry bacteria that causes disease like typhoid, dysentery,
diarrhea cholera; their bacteria stick to their mouth, foot and hair
and are deposited on the food
4. Mosquitoes- transmit diseases like malaria and yellow fever
Use of Pesticide/ Insecticides
A. Pesticide Labels
1. Highly toxic- danger (poison) skull/ cross bone
2. Moderate Low- warning (poison) skull/ cross bone
3. Lightly toxic- caution (poison) skull/ cross bone
4. Relatively Non-toxic- caution
B. Methods of Application of Insecticides/ Pesticides
1. Spraying- dispensing of pesticide on affected areas with the use of
sprayer
2. Misting- releasing pesticide chemicals using the misting machine
3. Fogging- makes use of gaseous form of pesticide coming from the
fogging machine that can reach high areas.

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