Hygiene and Sanitation Management in Hospitality Industry

Contents: Preface. 1. Cleaning and Sanitation. 2. Kitchen Hygiene and Cleanliness. 3. Food Hygiene. 4. Food Hygiene during Service. 5. Safe Food Storage. 6. Room Cleaning. 7. Floor Maintenance. 8. Bathroom and Toilet Hygiene. 9. Laundry Cleaning. 10. Cleaning Products. 11. Integrated Pest Management. Bibliography. Index.

Sanitation management refers to the practices and procedures necessary to ensure a clean, safe establishment. Proper sanitation is important in any job, though it is especially valuable and often enforced by law, in the food service, agriculture and healthcare industries. Effective sanitation management requires skilled workers and supervisors to ensure that a facility maintains cleanliness and meets all regional and federal sanitation codes. Duties of sanitation workers may include physically cleaning facilities, training employees in sanitary practices, and conducting regular inspections.  Sanitation management in healthcare is similar to the practices found in the food service industry, though there is a special focus on sterilization and proper disposal; of potentially harmful products. Healthcare workers are instructed to dispose of used needles, gauze, and other items in appropriate biohazard waste bins. Trained janitors may be asked to sterilize medical testing equipment and operating rooms in addition to performing standard cleaning jobs. In addition, regular health inspections by government officials are an important part of hospital sanitation management.

This book is designed and presented in an easy to read and easy to understand format. It will be beneficial to both aspiring professionals and those already in the industry. We hope this text book meets its intended purpose as practical resource, and serve as a vehicle for promoting the professionalism of this important segment of the Hospitality Industry.