Hospitality Memo to Staff

Memo

To: All staff
From: Human Resource Manager
Date: 7/3/2011

Subject : Work practices and the prevention of Food Poisoning

To all staff and employees,
The following criteria must be followed at all times in the vicinity:
Personal hygiene
Try to avoid touching your mouth, nose, ears, eyes or any body opening as these areas contain harmful micro-organisms. If you do touch any of these areas including jewellery, make sure you wash your hands before touching any food, utensils or linen. Jewellery should not be worn in any circumstances except a wedding band.
Smoking can potentially cause contamination when staffs neglect to wash their hands after smoking. If staffs are cleaning up after smokers, they must take care to wash their hands, as they can be contaminated but the saliva of the smoker.
Hair needs to be clean and securely tied back in a plait or in a bun, finding hair in a meal or even in a bathroom of a hotel will reduce the confidence in the establishment.
Practising these personal hygiene practices at home such as showering and bathing daily and the use of underarm deodorants will be presentable to customers.
You must wash your hands before: Starting work, handling food and packaging, handling equipment or utensils, entering another work area
You must wash your hands after:
Going to the toilet, meal or tea breaks, cleaning, handling chemicals, handling rubbish, coughing.
Sick or ill staff must report to supervisor, and must go home (its illegal to work sick). Cover all cuts with a waterproof brightly coloured bandage.

Environmental hygiene
Depending upon your job, not all the items you clean will be food contact surfaces. Proper cleaning and sanitizing of food contact surfaces is vital to prevent contamination. Proper cleaning in all other areas is equally important to retain the customers’ confidence with the establishment – a dirty establishment gives a bad impression.
When cleaning, always follow the manufacturer’s instructions and never mix chemicals, rinse food contact surfaces after cleaning and ensure only food grade chemicals are used in food areas. Always wash hands after the use of chemicals.
Never leave damp cloths on sinks, or in buckets, and do not leave mops in buckets or dirty water after used Leave mop buckets clean after using.
Clean and sanitise sinks in which are food and beverage areas.
Wash utensils in correct water temperature, 45º C in a sink, and 55º C for a dishwasher. Must change gloves before empting glass and dishwashers, and try to air dry utensils when possible, use paper towel if air drying is not possible.
Sweep floors before mopping and hosing.
Garbage bins must be emptied regularly because they are a source of bacteria and if not properly maintained they can attract cockroaches, flies, rats and mice. Always wear gloves as staff who handle contaminated waste such as, tissues and broken glass.
Always leave all work areas clean, especially at night because most pest are nocturnal, keep staff rooms and office areas clean and free from food waste.
Always check the work area for any signs of pests. Use garbage bins with airtight lids. And keep bins away from food areas.