SITHIND001 - USE HYGIENIC PRACTICES FOR HOSPITALITY SERVICE

Short Answer
1. List four personal and professional reasons for maintaining personal hygiene in
hospitality service environments.
Personal:
a. Neat and tidy appearance
b. Self esteem
c. Social acceptance
d. Lower health care cost

Professional:
a. Healthy work environment
b. Positive and lasting impression of the staff, organisation and the industry
c. Increase customers confidence for the service we provide
d. Reduce risk in work environment

2. List five good personal hygiene practices that can support personal health and
wellbeing of staff prior to and during service periods. Provide a brief explanation
of why workers in the hospitality industry should include these practices in their
routine.

a. Maintain good oral hygiene to avoid bad breath and always have a nice smile
b. Maintain good body hygiene to avoid body odour
c. Wear clean clothes, always keep it neat and tidy
d. Maintain good feet hygiene to avoid smelly feet and always wear clean sock
e. Keep hair trimmed neat and tidy

Worker in hospitality must at least follow above practises in their routine because in
hospitality industry we interact with customer and other people all the time, so we must keep
our personal hygiene to the standard. Not only to keep the customer and our employer happy,
but also to comply with the legislation.

3. Explain the meaning of these two terms: airborne disease and infectious disease.

Airborne disease is disease that infects others through air during sneezing, coughing,
laughing or exhaling, this can happen even without direct contact with the carrier.

Infectious disease is disease that usually happen through direct contact with carrier (although
some cases also happen indirectly), where microorganism entered victim body then growing
and multiplying.
 4. In what ways can infectious microorganisms/ pathogens (airborne and infectious
diseases and illness) be transferred to others?

Airborne and infectious diseases and illness can be spread when:

 Blowing your nose and handling tissues that were used

 Coughing
 Drinking
 Scratching your skin or hair then touching food or food receptacles
 Touching your hair and not washing hands afterwards, or allowing hair to drop into
foods or beverages
 Touching your lips or mouth and not washing hands afterwards
 Sneezing
 Spitting
 Touching wounds, then handling food or beverages
 Carrying infectious disease and: handling foods, taps, doorknobs etc
 Touching other people—personal contact, including kissing and hugging
 Not properly cleaning plates, cups, glasses and cutlery that you have used and that
will be used by others
 Simply being in the same room as other people

Infectious disease can be transmitted indirectly. Bacteria can be present on things like table
tops, taps, doorknobs, and computer keyboards. If a doorknob was handled by a person with
the flu or a cold, bacteria might be left on the doorknob. Other people can then pick up the
bacteria by touching the doorknob and then they might also become infected if they touch
their eyes, mouth or nose before they wash their hands.

5. Explain how staff can follow hygienic practices and support workplace hygiene
requirements.

Staff must follow all reasonable work instructions and procedures, and avoid unhygienic
personal contact with food and food contact areas. They must be aware of and comply with
legislation relating to hygiene in the workplace, participate in suitable training, and take all
reasonable precautions to ensure food and beverage safety for patrons.

Examples of hygienic practices include, but are not limited to:

 Washing hands after going to the toilet or taking breaks

 Reporting hygiene hazards
 Reporting personal illness to a supervisor
 Not coughing, smoking, spitting or sneezing over food or other people
 Wearing clean clothing
 Following organisational procedures
 Wearing appropriate and well-maintained PPE where relevant
 Maintaining good personal hygiene both away and in the workplace

Not working if sick