The hygiene and sanitation of a hotel is very important because it is the backbone of a lot of people’s health (Mustafa, et al 2015). Considering an unhealthy environment which can lead to health problems to many people using the services both the customers and the employees of the place (Pang, et al 2015). This is one of the areas where various checks should be done to make sure the health standards of the required health conditions are met (Park, et al 2015). The government should be the major body ensuring these health standards are met through setting up rules and regulations. Also the people in management must ensure these laws are met without any failure.
One of the areas to be looked upon is the food rooms (Kosa, et al 2014). The food rooms were in good conditions and well-kept to accommodate the customers. The rooms were cleaned regularly hence were very clean. The room equipment’s were almost all in good health except a few hence cleaning them was a challenge. The showers had some leakages. The bathroom floor was too slippery also. All the cleaning equipment’s were kept in good conditions except to the fact they were a bit worn out. The cleaning was done appropriately with good cleaning methods. The cleaners used the best cleaning chemicals also to clean the rooms.
The other main area and very important is in terms of food storage (Al-Shabib, et al 2016). When foods are delivered they are stored in time and immediately. Some of the ready to eat food are stored together with the raw foods which isn’t a healthy way of storage. The food in the fridges and freezers were all not covered. The high risk food were recorded to know the expiry date to avoid any danger. The dried foods were not as well stored correctly. Some were on the surface which is not a good way of storage. The outer packaging of the ready to eat food were always done perfect and also being well stored in a clean area. Another challenge is the freezers were not working perfectly at all times. In some time of the day it was off and at some point on due to internal malfunction. The fridges were not defrosted regularly at most of the time.
One of the crucial area is the food handling area (Khaniki, et al 2016). The ready to eat food were kept in a very clean area ready to be served. The utensils used to serve ready to be used food were the same utensils used to serve the cooked food. They were washed first but the washing was not fully done. The packaging and wrapping is not done to all ready to eat foods hence partly mishandled at some incidences. The staffs involved in handling cooked foods are the same people involved in handling the ready to eat food. There are less control measures kept controlling this incidence.
There is hand wash but there is no clothe changing (Jeon, et al 2015). Some of equipment’s are used only for ready to eat foods separate from the cooked foods. The food is quickly cooled to avoid contamination from other foods. Vegetables are thoroughly washed and cleaned before using it. Foods to eat are kept separately on display for customers to see. There are adequate equipment’s used for self service by the customers. The frozen foods are not well defrosted at all times. Some control measures are kept in place to avoid ready to eat food from any contamination mostly chemicals. The workers employed are aware of the hazards brought by unmaintained foods. The control measures to control the washing of hands before every touch on ready to eat food is not well adhered to.
Another important area is the personal hygiene of the individuals mostly the employees (Damen, et al 2015). There is personal hygiene set for the employees but not all of them are met. They clean they hands, have well set clothing suitable for the type of work done. The part that is not well met is in a situation where the worker is ill and is still at work due to high demand at work. The hand wash basin doesn’t have hot water. They have only soap and a towel. These areas are not only for hand wash but also serves other purposes. The toilets are met to standards are very clean to be used.
Managerial negligence to strictly follow up the employees is the major cause of poor hygiene. Laws are set but there is none to make the employees follow the strict and well defined rules. The employees don’t change their clothes now and then. The rate of them washing their hands is less per day because they don’t follow the rules fully. Due to less supervision the employees fail to prepare a fresh and clean towel for hand wash from time to time. Due to lack of supervision the washing of the dishes is also poorly done.
There is also the pest control area (da Cunha, et al 2014). The rooms are much protected from pests through pest control methods like spraying. The windows are fitted with fly screens and also external doors where possible. The food is highly protected from contamination by pests. There is also waste control. The waste is well disposed and the refuse area is kept clean. The unfit foods and the one not used are well labeled and stored separate from the others. Generally all checks are done and corrective measures done immediately.
Conclusion
In conclusion, the health conditions of a restaurant are very important (Cronk, et al 2015). The managers are the one to make sure the measures in place are taken into consideration are strictly met. The personal hygiene of the individual employees are very important hence should be taken seriously (Sharma, et al 2015). All the stakeholders in the restaurant are involved in making the restaurant clean and safe in terms of health. When all measures are at place the health standards of the place is well met.
References
Al-Shabib, N.A., Mosilhey, S.H. and Husain, F.M., 2016. Cross-sectional study on food safety knowledge, attitude and practices of male food handlers employed in restaurants of King Saud University, Saudi Arabia. Food Control, 59, pp.212-217.
Cronk, R., Slaymaker, T. and Bartram, J., 2015. Monitoring drinking water, sanitation, and hygiene in non-household settings: Priorities for policy and practice. International journal of hygiene and environmental health, 218(8), pp.694-703.
Da Cunha, D.T., Stedefeldt, E. and de Rosso, V.V., 2014. The role of theoretical food safety training on Brazilian food handlers’ knowledge, attitude and practice. Food Control, 43, pp.167-174.
Damen, J.G., Cosmas, E.U. and Damak, C.A., 2015. Intestinal Parasitosis among Food Handlers in Jos, North Central Nigeria.
Jeon, M.S., Park, S.J., Jang, H.J., Choi, Y.S. and Hong, W.S., 2015. Evaluation of sanitation knowledge and practices of restaurant kitchen staff in South Korea. British Food Journal, 117(1), pp.62-77.
Khaniki, G.J., Yavari, S., Foroushani, A.R. and Rezaei, M., 2016. Assessment of Female Student’s Satisfaction with the Quality of Food And Environmental Health at Food Services in Tehran University of Medical Sciences, 2013. Iranian Journal of Health, Safety and Environment, 3(3), pp.548-554.
Kosa, K.M., Cates, S.C., Hall, A.J., Brophy, J.E. and Fraser, A., 2014. Gaps in food safety professionals’ knowledge about noroviruses. Journal of food protection, 77(8), pp.1336-1341.
Mustafa, A., 2015. The Impact Of Sanitation And Hygienic Conditions Of Restaurants On Food Saetry At Elshaabi Omdurman (Doctoral dissertation, UOFK).
Pang, J., Chua, S.W.J.L. and Hsu, L., 2015. Current knowledge, attitude and behaviour of hand and food hygiene in a developed residential community of Singapore: a cross-sectional survey. BMC public health, 15(1), p.577.
Park, H., Almanza, B.A., Miao, L., Sydnor, S. and Jang, S., 2016. Consumer perceptions and emotions about sanitation conditions in full-service restaurants. Journal of Foodservice Business Research, 19(5), pp.474-487.
Ryan, A.M. and Detsky, A.S., 2015. Grade pending: Lessons for hospital quality reporting from the New York City restaurant sanitation inspection program. Journal of hospital medicine, 10(2), pp.116-119.
Sharma, M.K., 2015. A systematic review on health and hygiene in India. Asian Journal of Multidisciplinary Studies, 3(3).
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