Title: Demonstrate sanitation methods in all areas of the hospitality industry.
Course: Hospitality, Recreation, and Tourism II (16999-II) > Section: Demonstrating Health, Safety, and Environmental Awareness

Demonstration should be based on

- local and state health regulations
- Occupational Safety and Health Administration (OSHA) regulations
- standard operating procedures (SOP) and basic cleanliness principles
  - wearing appropriate clothing
  - maintaining personal hygiene
  - preventing infectious diseases
- bloodborne pathogens training
- food safety certification credential.

Process/Skill Questions:

Thinking

- What is the importance of preventive measures taken against bloodborne pathogens?
- Why must employees follow local and state guidelines regarding sanitation?

Communication

- How can employers remind employees to maintain sanitary conditions in the kitchen and dining areas?
- What kind of training in foodborne illness prevention should employees have?

Leadership

- How can leaders emphasize the importance of kitchen cleanliness?
- How can leaders keep abreast of new methods of preventing foodborne illnesses?

Management

- What plans should management have in place to ensure cleanliness in the kitchen and dining areas?
- How should employees be trained to follow HACCP principles?

Teacher Resources:

- American Hotel and Lodging Association (AHLA) Safe Stay guidelines
- 2022 Food Code, U.S. Food and Drug Administration (FDA)
- Food Safety in Virginia, Virginia Department of Health (VDH)
- Food Safety Videos, Centers for Disease Control and Prevention (CDC)
- Partnership for Food Safety Education: Fight BAC!
- Hazard Analysis Critical Control Point (HACCP) Principles & Application Guidelines, FDA
- Water, Sanitation, and Environmentally Related Hygiene (WASH), CDC