Ep-14 Hindi Version. Hygiene and sanitization standards in stewarding. скачать в хорошем качестве

Ep-14 Hindi Version. Hygiene and sanitization standards in stewarding.

Hygiene and Sanitation Standards in Stewarding Maintaining hygiene in a hospitality environment isn’t optional — it’s non-negotiable. The standards that stewards uphold daily protect guests, staff, and the reputation of the entire operation. In hotels, restaurants, and food service operations, the stewarding team serves as the first line of defense against contamination, foodborne illnesses, and failed inspections. Their diligence behind the scenes ensures that what guests can’t see won’t hurt them — and that what they can see reflects excellence. 🔑 Key Practices for Hygiene Excellence ✅ 1. Three-Compartment Sink Method The industry-standard for manual dishwashing, this method ensures every item is both visibly clean and sanitized: Sink 1 – Wash: Hot water with detergent removes grease and food residue. Sink 2 – Rinse: Clear water washes away detergent and debris. Sink 3 – Sanitize: A chemical solution or hot water bath eliminates microorganisms. Tip: Sanitizer strength must be tested regularly using test strips to meet health standards. ✅ 2. Deep-Cleaning Schedules Stewarding teams must follow a structured cleaning calendar that goes beyond daily wipe-downs: Daily Tasks: Sinks, dish machines, worktops, floors. Weekly Tasks: Wall tiles, drains, grease traps. Monthly Tasks: Ventilation hoods, behind equipment, storage racks. Posting this schedule visibly in the stewarding area ensures accountability and consistency. ✅ 3. Proper Use of Personal Protective Equipment (PPE) To protect both the steward and the food environment: Gloves for chemical use and food contact cleaning Aprons to prevent uniform contamination Goggles or face shields when handling strong chemicals Non-slip shoes to prevent injuries in wet areas Reminder: PPE must be replaced or cleaned regularly to remain effective. ✅ 4. HACCP Compliance Hazard Analysis and Critical Control Points (HACCP) is a system for food safety management: Stewards help maintain Critical Control Points (CCPs) like equipment cleanliness and sanitization standards. Logs for dishwasher temperatures, chemical levels, and cleaning routines must be maintained accurately. Stewards often assist in identifying potential risks like cross-contamination or improper storage. 🔍 Real-World Example: Catching Contamination Before It Spreads At a beachfront resort, a newly trained steward noticed that the same towel was being used to dry both clean dishes and counters. Recognizing this as a cross-contamination hazard, he reported it immediately to the supervisor. An investigation revealed a lack of training for new staff on towel segregation. As a result, the resort implemented color-coded towels, conducted a refresher hygiene workshop, and avoided what could have been a serious health violation during their next inspection. This example shows that even an entry-level steward, when well-trained, plays a vital role in food safety and legal compliance. 💡 Final Thought A steward is more than a cleaner — they’re a guardian of guest safety. Their mastery of hygiene standards isn’t just about sparkling dishes — it’s about protecting lives, building guest trust, and passing every health inspection with confidence. #podcast #leadership #viral #clean #teamgrowth #hygiene #decipline #hospitalityleaders #teamwork #hook