Workplace Hygiene Procedures in Tourism & Hospitality

These flashcards cover the essential vocabulary related to workplace hygiene procedures in tourism and hospitality, focusing on personal hygiene, sanitation protocols, and compliance with health standards.

Personal Hygiene

Practices undertaken by frontline staff in tourism and hospitality to ensure health assurance and prevent disease transmission.

Handwashing Protocol

A minimum 20-second handwashing practice outlined by WHO using soap and clean water, especially after restroom use or before food preparation.

Sanitation

The process of maintaining cleanliness and hygiene in environments, which includes the use of disinfectants and regular cleaning schedules.

Cross-Contamination

The transfer of harmful microorganisms from raw foods to cooked foods, which occurs without proper separation and handling.

WHO's Five Keys to Safer Food

keeping clean, separating raw and cooked, cooking thoroughly, keeping food at safe temperatures, and using safe water and raw materials.

Risk Management Solutions

Practical strategies recommended to reduce hygiene-related risks in service operations and ensure compliance with health standards.

Occupational Health Assessments

Evaluations conducted to monitor adherence to health and safety protocols, particularly regarding personal hygiene and sanitation in the workplace.

Compliance Standards

Local and international hygiene standards that hospitality establishments must meet to ensure guest safety, including those set by WHO and DOH.

Infection Risks Reduction

A measurable decrease in the likelihood of disease transmission due to regular hygiene training and proper sanitation practices.

Thermal Disinfection

A sanitation method that involves heating dishwashers to specific temperatures to kill pathogens, crucial for food safety.