Hygiene and Sanitation

The word hygiene comes from Hygeia, the Greek goddess of health, who was the daughter of Aesculapius, the god of medicine. Since the advent of the Industrial Revolution (c.17501850) and the discovery of the germ theory of disease in the second half of the nineteenth century, hygiene and sanitation have been at the forefront of the struggle against illness and disease.(1) Together with the great strides made in improvements in the standards of living provided by free market capitalism, economic freedom, and the advances in scientific medicine --hygiene and sanitation have resulted in unprecedented longevity, concomitant with markedly improved quality of life in the last century and a half of medical history. Importance of hygiene and sanitation Without good hygiene and sanitary conditions, germs and disease would spread quickly. This would make people get sick and die more often, and would make for a disgusting world to live in. Considerations for hygiene and sanitaion Hygiene and sanitation are the foremost considerations in setting-up and managing a food service business. It is the responsibility of the food service operator to take care of the health of the customers and workers. This can be done through knowledge of proper hygiene and sanitation even before the operation starts. A. Water This is to ensure the cleanliness of the food, equipment at the dining area, and the surroundings. Make sure that you have clean water containers that are always covered. It should be boiled if you are not sure if it is safe from germs and other bacteria. You may use water purifier or buy mineral water if you have enough funds. B. Clean Surroundings Dirty and messy working areas bring about most cases of food contamination or food poisoning. Pests and insects like rats, flies and cockroaches that touch the food bring bacteria that may cause disease. Because of this, cleanliness, orderliness and maintenance of a pest control system in the kitchen and dining area, is important. The dining area should be cleaned regularly. When spraying insecticide, do it during evenings when the eatery is closed to the public. Keep equipment and utensils safely covered in the kitchen to avoid being sprayed by insecticides. C. Sanitation Head It is advisable to have one staff in charge of maintaining the sanitation of your kitchen and dining area. Working table, sink, stove and other cooking equipment should be cleaned

daily. Dining utensils should always be sterilized. General cleaning should be done every week to control insects and other pests. D. Proper Food Handling In the food service business, proper food handling and storage is important to avoid spoilage and wastage. Remember, spoiled food that is served would damage your reputation and business. It may even cause harm to the customers. Avoid buying food or ingredients that are easily spoiled. Determine the shelf life or the length of time food or ingredients will stay edible. For example, fish can be stored in the freezer for 2 to 3 days only. Leafy vegetables should be cooked on the day bought; and meat should not be stored in big cuts because the inner part of the meat will not be frozen. E. Waste Disposal Having a proper system in waste disposal should not be disregarded. Segregate wet and dry garbage. Put black plastic bag in the trash can for ease in disposing the garbage. The black plastic bag should be closed and tied when already full to avoid being reached by flies and other insects. F. Cleanliness, Orderliness and Health of Workers in the Food Service These are other important considerations in the food service business. Give specific responsibilities to all workers and make it clear to them that it is their responsibility to satisfy and ensure the health and safety of the customers. Ensure also that the cook and waiters have clean bill of health. Require them to have regular medical checkups. Only in this manner can anyone be assured as to whether or not they are afflicted with a communicable disease. G. Uniform or Clothes of the Workers The clothes or uniform of the cook and waiters should be given consideration. Clean and neat clothes and uniforms give the food business a good reputation. Wearing an appropriate outfit is one way of showing respect to the customer.

A brief History of the Hotel Industry The history of hotels is intimately connected to that of civilisations. Or rather, it is a part of that history. Facilities offering guests hospitality have been in evidence since early biblical times. The Greeks developed thermal baths in villages designed for rest and recuperation. Later, the Romans built mansions to provide accommodation for travellers on government business. The Romans were the first to develop thermal baths in England, Switzerland and the Middle East. Later still, caravanserais appeared, providing a resting place for caravans along Middle Eastern routes. In the Middle Ages, monasteries and abbeys were the first establishments to offer refuge to travellers on a regular basis. Religious orders built inns, hospices and hospitals to cater for those on the move. History of restaurant industry In Ancient Rome, thermopolia (singular thermopolium) were small restaurant-bars which offered food and drinks to the customer. A typical thermopolia had L-shaped counters into which large storage vessels were sunk, which would contain either hot or cold food. They are linked to the absence of kitchens in many dwellings and the ease with which people could purchase prepared foods. Besides, eating out was also considered an important aspect of socialising. In Pompeii, 158 thermopolia with a service counter have been identified across the whole town area. They were concentrated along the main axes of the town and the public spaces where they were frequented by the locals.[2] Food catering establishments which may be described as restaurants were known since the 11th century in Kaifeng, China's northern capital during the first half of the Song Dynasty (9601279). With a population of over 1,000,000 people, a culture of hospitality and a paper currency, Kaifeng was ripe for the development of restaurants. Probably growing out of the tea houses and taverns that catered to travellers, Kaifeng's restaurants blossomed into an industry catering to locals as well as people from other regions of China.[3] Stephen H. West argues that there is a direct correlation between the growth of the restaurant businesses and institutions of theatrical stage drama, gambling and prostitution which served the burgeoning merchant middle class during the Song Dynasty.[4] Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant much choice was available, and people ordered the entree they wanted from written menus.[3] An account from 1275 writes of Hangzhou, the capital city for the last half of the dynasty: "The people of Hangzhou are very difficult to please. Hundreds of orders are given on all sides: this person wants something hot, another something cold, a third something tepid, a fourth something chilled; one wants cooked food, another raw, another chooses roast, another grill".[5] The restaurants in Hangzhou also catered to many northern Chinese who had fled south from Kaifeng during the Jurchen invasion of the 1120s, while it is also known that many restaurants were run by families formerly from Kaifeng.[6]

The Industry
The study adopts the definition of the Philippine Standard Industrial Classification in identifying establishments as belonging to the sector. According to the PSIC, the industry is disaggregated into two sub-sectors: hotel and restaurant. The hotel sub-sector includes the various lodging units of different sizes and standards located both in urban and rural communities. The restaurant sub-sector, on the other hand, includes places that serve food and drinks, be it self-service or full-service. This covers a range of services including fine dining specialty restaurants, fast food outlets, canteens, and food courts. In terms of its contribution to the national economy, the hotel and restaurant industry accounted for 1.35% of Philippines 1998 gross domestic product (PHP12 billion in GVA compared to the Philippines PHP889 billion GDP during the period) and 1.28% of its national product (PHP12 billion in GVA compared to the PHP931 billion GNP). Moreover, the hotel and restaurant industry employed about 1% (282,142) of the countrys 31,278,000 labor force during the same period.