Title: Identify methods that promote sanitation.
Course: Hospitality, Tourism, and Recreation I (16999-I) > Section: Exploring Health, Safety, and Environmental Awareness

Identification should be based on local and state health regulations and include

- adhering to basic cleanliness principles (e.g., wearing appropriate clothing, maintaining personal hygiene)
- preventing the spread of infectious diseases (e.g., sanitizing work surfaces and equipment)
- using, storing, and maintaining tools, equipment, and supplies
- training on recognition of pest infestation
- monitoring preparation, holding, and storage of foods
- Hazard Analysis and Critical Control Point (HACCP).

Process/Skill Questions:

Thinking

- Why must employees follow local and state sanitation guidelines?
- Why might a food-service business want to use a single piece of equipment in several ways?

Communication

- What kind of training in foodborne illness prevention should employees have?
- Why is communication among workstations critical in food service?

Leadership

- How can leaders emphasize the importance of kitchen cleanliness?
- How can leaders stay abreast of new methods of preventing foodborne illness?
- What steps must a manager take to ensure that employees follow safety and security procedures when handling equipment?

Management

- What plans should management have in place to ensure cleanliness in the kitchen and dining areas?
- How should employees be trained to prevent food poisoning?

Teacher Resources:

- Safe Stay, American Hotel and Lodging Association
- 2022 Food Code, U.S. Food and Drug Administration (FDA)
- Food Safety in Virginia, Virginia Department of Health
- Centers for Disease Control and Prevention (CDC)
- The Partnership for Food Safety Education
- Water, Sanitation, and Environmentally Related Hygiene (WASH), CDC