To ensure visitor safety post-lockdown, hotels must take measures to make diners feel safe and comfortable. This includes displaying posters on social distancing, hand washing, and COVID-19 guidelines. Hotels should also improve food safety practices like frequent hand washing, sanitizing surfaces, wearing masks and gloves, checking temperatures, and minimizing physical contact between people. Proper cleaning and sanitization helps reduce pathogens and prevent the spread of disease.

3. To ensure that visitors feel safe while eating out, hotels need to take several
measures to make them feel safe, comfortable and at ease post lockdown. These
procedures will also be applicable for dining facilities and restaurants in hotels and
other accommodation units.

5. BENEFITS
• Improved food safety
• Increasing marketing access
• Enhanced process control
BENEFITS

6. INTRODUCTION
• Hygiene and Food safety form perfect operation because it is
the science that deals with Sanitation & Disinfection.
• Complementary of Personal Hygiene is Food safety and
vice-versa.
• Personal / Kitchen Hygiene with Food safety is an essential
part of successful business.
Main reason is to prevent contamination of food, because it is a
major hazard and the symptoms include Vomiting, Diarrhea,
Nausea, Abdominal Cramps, Low Blood Pressure and a
general feeling of illness, even Death.

7. Posters/standees should be displayed at various location in hotel’s
and other accommodation's premises for information and
awareness, such as:
• Emergency helpline numbers
• Social distancing (6 feet)
• Hand Washing information & indication
• Respiratory hygiene
• Dos & Don’ts

9. Overview of Successful Food Handler
a. Wear Clean Uniform.
b. Well trimmed Hair with Short Nails.
c. Don’t wear any Jewelry.
d. Always clean hand upto elbow in Luke warm water
with Sanitizer / Germicidal Soap before entering in
Kitchen, after handling raw food, before handling
cooked item, after handling garbage and cleaning
equipment, etc.
e. Keep PREMICES, EQUIPMENT and UTENSILS
hygienically clean.
f. Use different cleaned Baskets or Containers and
proper utensils for each particular item to store or
transport.

10. Continue………
g. Maintain proper temperature for each food
commodity along with proper storage.
h. Keep cleaning materials away from food.
i. Remove waste food from food production area.
j. Never allow Sick / ill people and Guest in food
production area.
k. Use food cover always either for storage or for
delivery to guest.
l. Do not EAT / SMOKE in Service and Food
Production area.

12. Difference between “cleaning” & “sanitizing”:
– Cleaning removes food and dirt from surface
– Sanitizing reduces pathogens on a surface to safe
levels for to prevents the spread of pathogens to
food
Steps:
• 1.Clean the surface
• 2.Rinse the surface
• 3.Sanitize the surface
• 4.Allow the surface to air-dry

13. Continue….
(i) Always greet diners by wearing gloves and masks and provide
sanitization bottles at the entrance.
(ii) Ensure wear mask & hand gloves should be changed/ disinfected
after handling each customer to avoid cross contamination.
(iii) Ensure daily people’s temperature check via thermal gun
thermometer.
(iv) Each & every time maintain respiratory etiquettes, i.e covering
mouth and nose with bent elbow or tissue when coughing or sneezing.
The used tissue should be disposed of immediately in a bin with a lid.
(vi) Physical contacts between two persons must be minimized and a
minimum distance of 6 feet to be maintained.

14. Wash Hands after….
• Cleaning tables or busing dirty dishes
• Handling chemicals
• Handling money
• Handling raw meat, poultry, or seafood (before and after)
• Removing chewing gum with your fingers
• Sneezing, coughing, or using a tissue
• Taking out garbage
• Touching clothing or aprons
• Touching your hair, face, or at any part of body.

15. How to wash Hands:
– Washing your hand
1. Apply soap
2. Wet hands and arms
3. Scrub hands and arms vigorously
4. Rinse hands and arms thoroughly in luke warm water
for 30
seconds.
5. Dry hands and arms by air drier or paper towel.
– After Washing Your Hands
1. Use a paper towel to turn off faucet
2. Use a paper towel to open restroom door

16. TYPES OF CONTAMINATION
1. PHYSICAL CONTAMINATION
2. CHEMICAL CONTAMINATION
3. MICROBIOLOGICAL CONTAMINATION

18. PHYSICAL CONTAMINATION
Like, FOREIGN BODIES FOUND IN
EDIBLE FOOD.

25. CONTAMINATION CONTROL
i. Food material purchase from known and reliable
suppliers.
ii. Inspect and accept proper deliveries i.e. Clean,
Under Temperature, etc.
iii. After received, store immediately in its particular
place.
iv. Use proper containers for storing food material.
v. Keep high risk food apart from raw food.

27. Continue…….
vi. Ensure that use only clean and disinfected
containers for filling.
vii. Keep any chemical and cleaning materials away
from stored foods.
viii. Maintain an active PEST CONTROL programme.
ix. Thawing process always done under running water
in 40 degree F.(4.4 degree C) or below.
x. Don’t use utility cink for thawing.
NOTE :- Always follow company public health policies
and
procedure.

28. Continue……
• Store clean Utensils and Containers completely
separate from Dirty one.
• Do not store Commodities/Combustible Items directly
on floor (6 inches off is the right distance).
• Do not store personal effects / clothing in operational
area.
• Do not leave foodservice Utensils in Containers of food in
the refrigerators.

30. Food handling management
• Keep foods separated to avoid cross contamination, e.g., keeping raw
foods separated from cooked and ready-to-eat foods.
• Ensure that any wrapping and packaging used for food transport is done
so that contamination of the food is prevented.
• Routinely clean and sanitize coolers and insulated bags used to deliver
foods.

34. Above all these methods, process followed by the rules and
regulation of HACCP organization:-
HACCP - Hazard Analysis Critical Control Point
HACCP is a management system in which
food safety is addressed through the
analysis and control of biological, chemical,
and physical hazards from raw material
production, procurement and handling, to
manufacturing, distribution and consumption
of the finished product.

36. How to stay safe and SMART during the global
coronavirus (COVID-19) pandemic:
• S: Stay home if you can, especially when sick
• M: Mask when out from your accommodation
• A: Avoid large groups and gatherings
• R: Refresh indoor air
• T: Ten feet is better than six (to avoid exposure
to droplets, we know that we need to stay six
feet apart, but the further away you are, the
better)

37. If You don’t want to go through, then
be ready for:
Long Term Effects, like,
– Kidney failure
– Chronic arthritis
– Brain and nerve damage
– Indigestive Bowel system, etc.