SANITATION

Prepared by: Ms. Patricia Anne E. Santos

SANITATION IN • The health and safety of guests and house occupants
is a moral responsibility of any hospitality
HOUSEKEEPING establishment.

• It is therefore necessary that cleanliness and

sanitation be consistently maintained to protect
guests and occupants from disease causing organism
and toxins

• Any outbreak of food poisoning or other diseases that

emanate from unhygienic conditions in the property
can mean an irreparable damage to the reputation of
the company, a loss of patronage, the risk of being
sued or losing a government license.

• Dirty surroundings, equipment, and untidy personnel

are certainly a bad advertisement to any eatery, hotel,
lodging house and hotels.
WHAT IS SANITATION?
• Sanitation refers to the maintenance of healthy and hygienic
conditions, free from disease-causing organisms. what appears to
be clean may not always be sanitary.

• CLEAN means free from visible soil or dirt while SANITARY

means free from disease-causing organisms and other harmful
contaminants which are often not visible to the eyes.

• One can find linen that is without a spot, a glass that sparkles, and
a sink that is wiped clear of dirt. But these objects, although clean
on the surface, can harbor invisible disease agents on harmful
chemicals.

• Dirty sOn the other hand, a machine –washed glass may have
visible watermark. They may not sparkle on the surface, but they
are free of disease agents and are therefore SANITARY if they
have been sanitized.urroundings, equipment, and untidy personnel
are certainly a bad advertisement to any eatery, hotel, lodging
house and hotels.
WHAT ARE
MICROORGANISMS
AND HOW DO THEY
MULTIPLE?
• The word microorganism is coined from the Greek
word micro (meaning small) and organism (meaning
living beings).

• Microorganisms are tiny, living and active beings that

are rapidly multiply in numbers. These minute forms
of life can only be seen with the aid of a microscope.
They are alive, take in nourishments, discharge waste
and reproduce rapidly if given the right conditions.

• The cells enlarges and the divides into two. Each of

the two bacteria may divide into more cells and so
on. The multiplication process may occur several
times in an hour, resulting to tremendous increase of
bacteria, up to billions, if not controlled.
• Micro – organism can live anywhere a human
being can. They can be found in abundance in or
on nearly every particle of life on earth.

• They survive in hotter or colder temperatures and

a wider range of atmospheric conditions than do
humans. Generally speaking, they thrive in a
warm, moist environment that is neutral or
slightly acidic.

• They multiply slowly at lower temperature but

freezing does not kill them. It only inhibits their
growth. High temperature (heat) could kill most
bacteria but some would even survive an hour of
boiling.
• The growth of bacteria is also inhibited in every
acidic media. That is why vinegar and citrus are
virtually for disease-causing bacteria. Many
foods like meats are very favorable for the
growth of bacteria.

• When a house or building is not properly

maintained in terms of housekeeping, It invites
microorganisms or bacteria as well as pests and
provides conditions for them to multiply rapidly

• When this happens, occupants become

susceptible to various forms of illness and
disease like Hfever, typhoid fever, malaria, and
other fatal ailments.
Bacteria breeds in unsanitary , moist and slightly acidic environment
like:

Wet, Undisposed,
Dirty and Uncovered
Stagnant and Dirty
Surroundings Water
Garbage

Undisposed, and Dirty and unsanitized Crowded places like

Uncovered Left-over containers, pans and storerooms that are
Foods untensils dirty
PREVENTION OF
BACTERIAL
CONTAMINATION
Keeping all parts clean and Moist foods and food
free of dirt. Cleanliness and leftovers must be wrapped
order must be seen in all in plastics before they are
corners, surfaces, under the thrown into garbage cans.m,
fixtures, baseboards and inside cabinets and drawers,
furniture's, in the ceiling, bathrooms, kitchen,
stockroom, inside cabinets and
grounds, lounges and
drawers, bathrooms, kitchen,
bedrooms
grounds, lounges and
bedrooms

Stagnant water in cans, Since bacteria thrives in

pails, drums (if one is used) moist media, wet garbage
should always be covered so must be contained in garbage
cans that are underline with
that it does not become a
plastic, to bed tied, then
breeding place for
disposed immediately. They
mosquitoes insects are
should always be kept
carriers of disease –causing
covered to prevent the entry
microorganisms.
of insects.
Storerooms and closets Re-usable personal items
must not be crowded and like glasses, cutleries and
should be cleanied and other eating utensils should
fumigated from time to not just washed with soap
time. Unnecessary and and water but must also be
unutilized materials only sanitized detergents. Same
thing must be done with
serve as trash and must
linen like towels and bed
therefore be eliminated.
sheets.

All critical areas for Personal items (glasses,

public use like sinks, and linen, cutleries, etc.) used
washrooms should by sick people should be
always be sanitized with segregated and also
sanitizing chemicals to sanitize to protect other
kill existing bacteria. occupants from
contamination.
Housekeepers are advised to .Automatic locks are also
protect themselves from advised to prevent the entry
contamination by using of insects. Likewise, all
protective devices. Use gloves holes in walls, ceiling and
when cleaning or sanitizing else where are possible
comfort rooms or lavatories source of entry of rats and
and face masks when doing a
cockroaches so they should
fumigation so as to be
be patched up immediately.
protected from the inhalation
of chemicals.

All entrances and Protect the food from

windows must be getting contaminated by
covered with protective insects by covering them or
placing them inside
screen to prevent the
refrigerators when not
entry of insects. served or consumed
immediately.
Perishable foods All utensils, containers and
equipment used for cooking
should be stored in and serving must be washed
appropriate and if possible sanitized,
temperature to prevent immediately after using
spoilage. since the food residues in
them can be a breeding
place of bacteria and
insects.

Patch up holes in every

part of the house
especially in corners and
ceilings since they
become an entry point
and hiding place of
insects.
PEST CONTROL
Pests and insects carry disease-
causing organisms. Rodents for
instance usually carry bacteria
that can cause food spoilage and
food poisoning. It is therefore
important for a housekeeper to
understand how pests breed and
multiply sol that preventive and
control measures can be
undertake.
Kinds of Pests,
their Biology and
Characteristics
 Rats, Rodents, and Mice
• Eat a tremendous amount of food of its size

• Its hairs and droppings contaminate food

• Can cause fire by gnawing electric wiring

• Carrier of diseases like typhoid fever and jaundice

• Excellent Climbers

• Good Swimmers

• Rest in secure places likes burrows and double walls, between

floors and piles of rubbish

• Can squeeze through a ½ inch hole

• Can drop in 50 feet yet survive

 Control Measures
• Maintain proper sanitation. Without food they cannot
survive so do not give them access to food by covering all
food and stagnant water.

• Cover all possible entrances by using screen, by patching

up holes and by closing doors all the time.

• Use rat poisoning or rat baiting to eliminate rats.

• Destroy their hiding places like crowded storerooms

• Decongest the stockroom, fumigate and keep them clean.

• Use rat proofing to gets rats out of the building. It is easier

to kill rats that are already inside.
 Roaches (German, America, Oriental)
• They carry disease-causing bacteria on their bodies and
deposit them on food through their excreta, vomit, and
bodily contact.

• The female lays 25-40 eggs one at a time, enclosed in a

lathery pouch called ootheca (she lays 80-12 ootheca).

• Hatching of their eggs depends on the temperature and

ranges from 4-5 weeks or 32-42 days

• Flattened bodies allow them to hide in narrow cracks

and crevices, cabinets, hallow walls, plumbing areas,
dark places and hard to reach areas.
Control Measures
• Preventive – proper sanitation, prevention
of entrances and elimination of harborages

• Corrective – application of liquid

pesticides like residual knockdown and
spray insecticides.

• Thorough and frequent treatment is

recommended.
Flies
• Carriers of bacteria that cause a variety of
human diseases like typhoid dysentery,
diarrhea, cholera, etc.

• They feed on human and animal wastes; their

bacteria stick to the mouth, foot, and hair and
are deposited in the food intended for human
consumption.

• They lay eggs 150 at one time, hatch in 24

hours or less and within 10 days after
emergence from pupa.
Control Measures
• Start with sanitation, follow proper cleaning procedures, and promptly remove
wastes from the area.

• Keep all garbage cans covered. Once disposed, clean them thoroughly

• Treat all breeding places with larvacides.

• Use residual spray, poison baits, and space spraying control

• Open and clean floor drains at least weekly.

• Do not allow food particles to accumulate in the floor walls and junctions.

• Remove all unused materials.

• Daily clean toilets, lockers, garbage areas, etc

• Use fly electrocutors

• Do fogging at the end of the day when all food and utensils have been stored and
protected. Use non-toxic pesticide.
 Mosquitos
• Blood Sucking insects that annoy man and other animals

• They do not only transmit various diseases like malaria

and yellow fever but they also make potential areas
unsuitable for development.

• Female mosquitoes usually need a blood meal to survive

and lay eggs. Males do not feed on the blood but on nectar
and other plant juices.

• Eggs laid in pools, growing plants, canals, empty barrels,

tin cans etc. hatch in one to 3 days depending upon
weather conditions. Two or three days after emergence, the
female mosquitoes takes her first batch of eggs, ranging
from 15 to 140 or an average of 57. average life span is 30
days.
Control Measures
• Remove stagnant water. Drain the pool or drum of water.

• Employ mechanical control like screens and mosquito nets

• Utilize larvae control. Pour larvacide chemicals like

kerosene and malathion on canals and other bleeding
places.

• Utilize residual/knockdown spraying of non-toxic

chemicals. Methods of application may take the form of
space sprays, residue, or smoke.

• Apply repellant chemicals.

General Pest Control Measures
• Take proper measures to minimize the presence of rodents, flies,
cockroaches, and other insects around the premises.

• Keep the premises in a condition that prevents the hiding or

feeding of insects or rodents.

• Implement a strong housekeeping program with the help of a

licensed reliable pest control company.

• Openings to the outside must be protected against the entrance of

rodents and flies by:
⚬ Using tight –fitting, self-closing doors
⚬ Closing Windows
⚬ Screening
⚬ Controlling air currents
• Screen doors must self-closing. Screens for windows, doors,
skylights, transoms, and intake and exhaust air ducts, and other
opening to the outside must be tight fitting and free of breaks.
LICENSED EXTERMINATORS

• Make sure only licensed exterminator s

will conduct spraying in any outlet. This
spraying must be conducted only before or
after food preparation and service hours
 PEST CONTROL
CHEMICAL AND
EQUIPMENT USED
PESTICIDE LABE
• highly toxic – danger (poison)
skull/cross bone

• moderate low – warning (poison)

skull/cross bone

• light toxic – caution (poison)

skull/cross bone
APPLICATION OF
INSECTICIDES/PESTICIDES
• Spraying – refers to dispensing of
pesticides on affected areas by the use of a
sprayer or compressed air sprayer.

• Misting – releasing pesticide chemicals

with the use of misting machine.

• Fogging – makes use of a gaseous form of

pesticide coming from a fogging machine
that can reach high/unreachable areas.
GARBAGE AND
REPUSE
MANAGEMENT
1. GARBAGE CONTAINERS
• are durable

• are easily cleanable

• are insect proof

• are rodent-proof

• do not leak

• do not absorb liquids

2. Plastic bags and wet-
strength paper bags may
be used to line these
containers. They may
also be used for storage
inside a food service
establishment.
3. Cover all containers
used in food preparation
and utensil-washing.
4. Containers stored outside
the establishment must be:
• easy clean

• provided with tight-

fitting lids, doors, or
covers
• kept covered when not in
actual use.
5. Keep drain plugs in
containers designed
with drains, in place at
all times except during
cleaning.
6. Provide enough
containers to hold all
the garbage and refuse
that have accumulated.
7. Clean containers
frequently to prevent
and rodent attraction.
Clean thoroughly on
the inside and outside.
8. Use suitable
facilities, including hot
water and detergent
steam, in washing
containers. Liquid
waste from
compacting or
cleaning should be
disposed of as sewage.
GARBAGE STORAGE
• Store garbage and refuse in • Cardboard or other packaging
a way that insects and material that do not contain
rodents can not get into garbage do not have to be stored
in covered containers.
them
• Garbage or refuse storage rooms must be
made of easily cleanable, non-absorbent,
• Do not store unprotected washable materials.These rooms must be
plastic bags, wet-strength kept clean, be insect-proof and rodent –
proof, and must be large enough to store
paper bags, or garbage the garbage and refuse containers that
outside the building. accumulate. They should also be clean
and covered from public view.
• Store outside garbage/refuse
containers, dumpsters, and
compactor systems on a smooth
surface of non – absorbent material,
such as concrete or machine-laid
asphalt that is kept and clean and in
good repair.
REFUSE DISPOSAL
Garbage and refuse Do not place food
must be disposed of scraps in protected
often enough to prevent
sanitary containers.
odors and the attraction
of insects and rodents.

Keep areas around Do not allow

incineration facilities clean
and orderly. If garbage or containers to
refuse is eradicated by overflow.
burning, use legal, controlled
incineration that prevents
particles from entering the
atmosphere.
Do not stack Report broken or
refuse containers refuse
containers.

Keep hands out of

mechanized garbage
disposal machines.
HOUSEKEEPING
Module 4

ANY
QUESTIONS?
THANK
YOU!