Health and Hygiene Standards 

Course Details

Course Title: Health and Hygiene Standards
Course Code: HGIP-HSKP-2503-1.1

Course Accreditation

Accreditation Type: Certificate of Competency

Course Duration

Total Course Hours: 8 hours (1 day)

Course Fee

Total Course Fee: S$180/pax

Funding Available (If Applicable):

  • Training Industry Professionals in Tourism (TIP-iT)
  • NTUC Company Training Committee (CTC) Grant
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Summary

Topics:

    • Cleaning protocols for guest rooms to prevent disease transmission.
    • Cleaning protocols for guest rooms to prevent disease transmission.
    • Safe handling and disposal of biohazard materials (e.g., linens or trash).
    • Personal hygiene standards for housekeeping staff.

Learning Objectives & Learning Units for Health and Hygiene Standards

Learning Objectives

By the end of this module, learners will be able to:

  1. Apply cleaning protocols for guest rooms to prevent disease transmission and maintain a safe environment for guests and staff.
  2. Implement safe handling and disposal procedures for biohazard materials, including contaminated linens and waste, in compliance with health and safety regulations.
  3. Maintain personal hygiene standards to reduce the risk of contamination and promote a hygienic work environment.

 

Learning Units

Unit 1: Cleaning Protocols for Guest Rooms to Prevent Disease Transmission

  • Understanding Disease Transmission in Hotel Environments
    • Common pathogens in hospitality settings
    • How bacteria and viruses spread in guest rooms
  • Step-by-Step Room Cleaning Procedures
    • Pre-cleaning preparation and use of PPE
    • Proper use of disinfectants and cleaning agents
    • Focus areas: high-touch surfaces (e.g., light switches, door handles, remotes)
    • Bedding and linen sanitization protocols
    • Ventilation and air purification considerations
  • Compliance with Industry Standards and Guidelines
    • WHO and CDC guidelines for cleaning and disinfection
    • Hotel policies and regulatory requirements

Unit 2: Safe Handling and Disposal of Biohazard Materials

  • Identifying Biohazardous Waste in Housekeeping
    • Types of biohazard materials (e.g., used tissues, bodily fluids, soiled linens, trash)
    • Risks associated with improper handling
  • Safe Handling Procedures
    • Use of gloves and protective equipment
    • Segregation of biohazard waste from general trash
    • Preventing cross-contamination during waste collection
  • Disposal and Waste Management Protocols
    • Proper disposal of biohazard waste according to hotel policies
    • Labeling and storing contaminated materials safely
    • Legal and environmental considerations for waste disposal
  • Emergency Response Procedures
    • Handling accidental exposure to biohazard materials
    • Reporting and documentation of hazardous incidents

Unit 3: Personal Hygiene Standards for Housekeeping Staff

  • Importance of Personal Hygiene in Hospitality
    • Impact on guests, staff, and overall cleanliness
    • Legal and ethical responsibility of housekeeping staff
  • Essential Hygiene Practices
    • Proper handwashing techniques and frequency
    • Use of hand sanitizers and disinfectants
    • Guidelines for wearing and maintaining uniforms
    • Personal grooming standards (e.g., hair, nails, minimal jewelry)
  • Health and Safety Considerations
    • Identifying symptoms of contagious illnesses
    • Self-reporting illness to supervisors
    • Best practices for reducing personal contamination risks