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Infection Control and Prevention Protocols in Hotel Housekeeping (Final)

This document discusses infection control and prevention protocols for hotel housekeeping. It begins by defining communicable diseases and outlining the chain of infection, including pathogens, reservoirs, susceptible hosts, and modes of transmission. Specific guidelines are provided for handling used guest linen, including proper packing, laundering, and personal protective equipment. The document concludes by recommending various provisions for resources, sanitation, ventilation, amenities, and insurance to facilitate a "new normal" in the hotel industry during the COVID-19 pandemic.

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Celso Jr Felipe
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135 views44 pages

Infection Control and Prevention Protocols in Hotel Housekeeping (Final)

This document discusses infection control and prevention protocols for hotel housekeeping. It begins by defining communicable diseases and outlining the chain of infection, including pathogens, reservoirs, susceptible hosts, and modes of transmission. Specific guidelines are provided for handling used guest linen, including proper packing, laundering, and personal protective equipment. The document concludes by recommending various provisions for resources, sanitation, ventilation, amenities, and insurance to facilitate a "new normal" in the hotel industry during the COVID-19 pandemic.

Uploaded by

Celso Jr Felipe
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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“INFECTION CONTROL AND

PREVENTION PROTOCOLS IN HOTEL


HOUSEKEEPING”

CELSO E. FELIPE, JR
ISRAEL N. ABARRATIGUE
KNOWING POSSIBLE SOURCES OF INFECTION AT
THE WORKPLACE :

A. CONCEPT OF COMMUNICABLE DISEASES

1. COMMUNICABLE DISEASES
2. CHAIN OF INFECTION
COMMUNICABLE DISEASES
This refers to the diseases
that can be transmitted
and make people ill. They
are caused by infective
agents ( Pathogens ).
Examples :
Bacteria and Viruses
CHAIN OF INFECTION
Pathogens
Infective agents responsible
for the spread of
infectious diseases
include bacteria, viruses
or parasites.
Reservoir

This refer to any environment


on object in or on which
infective agent can survive
and, in some causes,
multiply. Human being inmate
objects, animal, foods or
water can all serve as
reservoirs.
SUSCEPTIBLE HOST
Human body normally has
defense mechanism for
resisting the entry and
multiplication of pathogens.
However some people are at
higher risk for infection
because of their declined or
immature system.
Mode of Transmission
1. Contact Transmission
This is most common mode of
Transmission which be
subdivided into direct contact
and indirect contact.
Direct contact refers to a person to
person spread of microorganism
through direct physical body
contact such as by hands.
Indirect contact occurs when
susceptible person comes into
contact with contaminated
objects or environment.
2. Droplet Transmission

Occurs when the mucus


membrane of the eyes, nose
and mouth of susceptible
person come into contact
with infectious droplet.
Airborne Transmission

Occurs when airborne droplet, nuclei


5um in size or dust particles
containing microorganism remain
suspended in the air for a long period
of time and inhaled by the susceptible
host such as Tuberculosis and Chicken
pox.
Common Vehicle Transmission
Occurs when
microorganism are
spread from food,
contaminated food and
water or equipment such
as food poisoning ,
Cholera and Hepatitis
A.
Vector borne ( Insects) Transmission

Occurs when vertebrate


vectors bites or touches to
a persons, such as dengue
fever and malaria.
PREVENTIVE MEASURES AGAINST
COMMUNICABLE DISEASES

1. Principles of Prevention and Control of

communicable Diseases

2. General Hygiene Practices


Principles of Prevention and Control of
communicable Diseases
General Hygiene Practices
1. Building up immunity of having a
well balance diet.
2. Adequate rest and sleep
3. Regular Exercise
4. Being Nonsmoker are all vital to the
prevention of communicable diseases.
5. Hotel staff should observe strict
personal Hygiene
WHAT ARE CAUTION TO OBSERVE IN
HANDLING USED GUEST LINEN?
1. Linen Management

2. Packing

3. Linen Laundering

4. Hand the soiled linen


Linen Management
Used linen should be handled as
possible with minimum agitation
to prevent possible
contamination of the handler or
environment.
Packing

1. Bagged at point of generation


2. Rolling technique: wrap up the soiled part of
the center of the bundle
3. Volume of each load should not exceed 2/3
of the laundry bag. If the linen is to be sent
outsource treatment.
4. Pack with a leak resistant bag for soiled linen
5. Tied at the neck of the bag tightly
Linen Laundering Standard procedures
Examples- washable items include bed sheets,
pillow cases, towels and cotton blankets
Pre Wash
Allow warming and mixing up to the context of washing machine to remove the
soiled matter.
Main wash
1. Hot temperature wash 71 C for 3 minutes or 65 C for 10 minutes
2. Cold temperature wash 20 C with bleach ( 60-150 parts)
3. Ozone washing is relatively new method that allows ambient temperature
washing cycle that is 32 C to 35 C.
4. Rinsing- Removes all detergent and additives from linen by dilution.
Handling the soiled Linen
1. Soiled and bulky waste should
be cautiously remove first.
2. It should be handled as standard laundering procedure.
3. Disposable gloves should be used when handling the
soiled linen contaminated with blood, excreta or body
fluids.
4. Gown/Apron should be worn if cleaning procedures poses
any risk of contamination of skin or working cloths.
Guest Rooms must have awareness info

Signage's with information


on sanitization norms
should be placed.
Social Distancing norms
Guests instructions given at the reception should include
instructions on how the rooms are sanitized at regular intervals
May need a tent card or post to say the room & other touch points have been
sanitized.
Ensure Housekeeping Associates on the floor are
wearing safety gear.
Keep sanitizers at regular intervals on the floor and small dispensers
in the rooms
Inform Guests that newspapers are not being delivered due to safety
reasons, but e-papers will be made available through Whats App.
and etc.
Laundry, room service instructions should be available in the room
for the new SOPs being implemented
Room linen to be changed once in two days or ONLY on request; no
turn down services to facilitate minimal contact
PROVISION OF RESOURCES:
Hotel Management should ensure that materials for
adhering to respiratory hygiene/cough etiquette are
available in Hotel.
1. Provide lidded receptacles for used tissue paper
disposal
2. Provide surgical mask.
During the Pandemic COVID 19 situation;
1. Disinfect the environment with 1 in 99 diluted
household bleach leave for 15-30 minutes before
rinsing with water and mopping dry.
2. SPECIAL ATTENTION SHOULD BE PAID TO THE
DISINFECTION OF TOILETS, KITCHENS AND OBJECTS
WHICH ARE FREQUENTLY TOUCHED SUCH AS LIGHT
SWITCHES, DOOR KNOBS, AND HANDRAILS.
3. INSTALLING THERMAL CAMERA AT THE HOTELS
GUEST AND STAFF ENTRANCES, WE HAVE TO GET
USED BODY TEMPERATURE - TAKING AT THE
ENTRANCE OF EVERY OUTLET AND ENFORCING
SOME SOCIAL DISTANCING MEASURES.
4. Ventilation system for rooms and public areas have to be
modernized and provision for air purification, sterilization and
deodorization system has to be available for guest room, public
areas and employees
5. Provision for in room fresh air (windows) should be made
available whenever possible. A very high percentage of hotel
guests prefer fresh air
6. Sanitation and disinfection of all areas used by guest
and employees must be done much more frequently by
the hotel or by qualified contractor using high quality
products.
7. Additional focus on employees vaccination, (if available) personal Hygiene
standard must be among the best practice. This crisis is forcing all involved in
Hospitality to be more creative.
8. Guest request ( water, toiletries, towels and etc. ) will be
placed inside a plastic bag or container before it is handled
to the guests.
9. All room attendants must wear PPE’s before entering
and going inside the guestroom.
10. Part of guest amenities will include disinfectant wipes,
wet wipes and alcohol-gel.
11.Now is an appropriate time to renew all
insurance coverage and assess if there any
opportunities.
NEW NORMAL IN HOTEL INDUSTRY
“SUCCESSFUL PEOPLE RECOGNIZE CRISIS
IS A TIME TO CHANGE- FROM LESSER TO
GREATER, SMALLER TO BIGGER.”
EDWIN LOUIS COLE

THANK YOU… AND KEEP SAFE EVERYONE!!!

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