Environment,

Sanitation and
Safety
Environment Management
System
 Aims to decrease or eliminate the harmful effects of the
operation of the institution on the environment.
 As part of their social and global responsibility, the hotels
and restaurant are developing ways to preserve the
environment which will benefit the business and people as
well.
 It is a method which aims to control the impact of the
operations on the natural environment.
 EMS can range from simple organizational
policy to a very complicated management
system like ISO 14000. (International
Organization for Standardization)
 There are Philippine environment laws that
cover the hospitality industry such as P. D.
1586 ( Philippine Environmental Impact
Assessment).
 For PPDT, environment refers not only to the physical surroundings but
also the non- physical surroundings such as laws being enforced that are
related to the lodging/ foodservice operations.
 The law to enhance mobility of disabled persons
 Hotel Code of 1974
 Rules and Regulations to Govern Restaurants in the Philippines
 Code on Sanitation of the Philippines
 P.D. 1586
 R.A. 6969
Sanitation

 Sanitation and a well designed lodging or foodservice

facility go together.
 Proper sanitation procedures are made easier by good
facilities and equipment design.
 Sanitation will be more focused on the foodservice
operation because there are more sanitation standards
related to the management of food than the management of
guestrooms.
 HACCP , a food safety system should be
integrated with the food flow.
 Sanitation of the Philippines ( P. D. 856)
 National Sanitation Foundation (NSF)
Safety

 Management should always emphasize safety which

includes both fire and accident prevention.
 It is the duty of the management to ensure the safety and
welfare of both workers and guests and all other people who
have access to the building.
 P.D. 1185 or the Fire Code of the Philippines- law that
enforces fire protection measures.
“Building safety violations and barred windows turned a
budget hotel in QC into a suffocating death trap as a pre-
dawn fire swept through it, killing 74 people. The hotel did
not have an automatic fire suppression system and lacked
smoke and heat detectors.”
Required Equipment for Fire
Safety
Fire Detectors- Compulsory in every guestroom, powered by
battery and tested at least twice a year.
Sound alarm- Mandatory in public areas, along with other
safety measures.
Fire Alarms- Must be placed at strategic points throughout the
hotel premise.
Fire Extinguishers- Part and parcel of fire alarms posts and
must be checked regularly at least once a year.
Fire Escapes- Absolute compulsory in every public building,
especially hotels, guestrooms and corridors.
Sprinkler System- Mandatory in public spaces, however this is
no longer recommended in hotel guest room due to the huge
damage it can make in case of accidental or malicious
tripping.
 Safety of the guestroom in a lodging facility also includes
theft and other harmful incidents.
 To prevent theft, function locks safety chains and peepholes
are standard in guestrooms.
 Electronic lock such as the VING cards are very secure
because it has a feature of monitoring everyone who enters
the room.