Let’s face it, these are unprecedented times in the hospitality industry, not knowing when you can once again fully open your doors and welcome back your guests.
Salaries have been cut, staff laid off and you still don’t know when your revenue will return. Yet, there is still a budget that needs to be in place for preventative maintenance and the ongoing regular checks, which need to be carried out.
You cannot just close the door and expect to reopen within weeks of your first guests arriving without having maintained the internal systems – You may think this will save you money right now, but it will not in the long run.
After visiting a couple of our clients closed hotels recently, It was quite shocking to discover just how many hotels have literally just closed the door, laid off staff and clearly no further thought has been given to the ongoing preventative maintenance that still needs to be carried out during this time. From green pools, to no security around anywhere, not a single light on during the evening times – Overgrown gardens – burst water pipes and in one case an electrical fire broke out in the kitchen. Working with these clients, we very quickly advised them some simple procedures they can be doing now in preparation for the reopening, with all their systems functioning. And now they understand what they need to do, how often and why……
Whether your hotel is partially open now or closed, the question you need to be asking is, am I protecting the owners assets? On asking this question to many hotels, the main feedback was that they understood the implications of not doing ongoing maintenance, however their staff are no longer being paid so cannot be expected to come into work and carry out their job as normal.
But you can and you must keep some of them employed and paid, even if it is only the engineer- even if it is twice a week that he comes in to check all systems are functioning. Equipment still needs to be turned on – Security should still be based in the property to protect your assets
We are reaching out to those of you who need help! Let us help you keep your assets up and running.
More results to show you foods defrosting in the display.
You can clearly see the pork is still frozen- photo taken at 8am in Tesco Lotus. This was a Saturday morning, most people will not be there until lunchtime, by which time it will already have thawed and look like its fresh.
Note the juices in the other photos.... These in a display at Gourmet Market - again they were put into the display frozen, as they defrost and thaw juices will flow into the tray.
Customers should be made aware that meat, poultry or fish has previously been frozen. They are not - This can be very dangerous, Even if you do this one time and it is done correctly in the right temperatures- The whole structure of the product loses its natural flavour , colour and moisture. Each time meat, poultry etc is re frozen, it increases its risk of contamination with such pathogens as Ecoli, Salmonella, Campylobacter, clostridium etc. All causing chronic food poisoning.
Very curious to know what happens if they do not sell on the same day, they put back in the freezer ?
This is a topic close to my heart and something that bugs me each time I go to the meat counter at the supermarket. However today I was delighted to see this pre packaged chicken bearing this label! Excellent!!
It's a label new to you am sure, and why would they need to have this you maybe wondering. Do you know that nearly all meats sold in supermarkets are previously frozen before displayed ? Shocking I know- but if you didn't and you do now- think about choosing shopping elsewhere in the future.
If you go to the supermarket early in the morning when they open, you will notice a to of juices in the trays, some maybe still be in the process of defrosting. Whats wrong with this you may ask?
Well high risk foods such as meats, poultry and fish should never be refrozen once defrosted, due to their high risk of contamination.
Meat, poultry, fish etc are highly risk foods which if not stored and prepared correctly have a high risk of being contaminated easily.
Each time you defrost these high risk foods, especially in ambient temperatures, there is a high risk of bacteria forming around the foods- So lets say when you purchase the meat, which you believe and see as fresh, you take it home and freeze it - Prior to you buying it arrived at the supermarket from their supplier, fresh or frozen who knows ? Then it is frozen in their freezers, until it is time to display. So they remove from the freezer and defrost. then you buy "fresh" take it home and refreeze it.
Lets look at this for hotels and restaurant who buy in large amounts from other suppliers.
Receiving Goods (Meat, Poultry Fish)
Why it’s important to check the temperature of meat, fish and poultry on arrival at your hotel or restaurant.
Meats, Poultry and fish can be purchased fresh or frozen, portioned or in large pieces, for you to portion later. Any of these are fine, providing you are buying for the correct preparation and storage procedures suitable for your operation.
So what are you buying ?
If you buy in bulk, it must be fresh so you can portion on arrival and then freeze – You must not freeze first then defrost, then portion pack and refreeze – This is very dangerous and makes it prone to bacteria –
How do you know if the product was frozen before it came to you ?
It is part of your HACCP procedure for you to check your supplies premises before agreeing a contract with them- Visit them make an assessment of their facilities and view for yourself how they are storing foods- and again- are they receiving fresh or is there another supplier in the chain?
Horrifying to think of this I know - But it does happen- so it’s vital you visit your suppliers.
And the next essential step is to test the temperature of these foods on arrival.
Don’t just test the temperature and log it- Has it been purchased fresh or frozen ? Put a probe thermometer through it and see if it is frozen in the middle. It may be soft on the surface and appear fresh, yet its frozen in the centre. Look for signs of excess water also – this is a clue it is defrosting.
If you receive a package with frozen fish and notice excessive ice inside the package- do not purchase- this once again shows it has been frozen and defrosted – when it defrosts water will fill the packet, which then turns to ice once frozen again.
Ideally try to buy fresh, and if possible purchase every few days rather than holding a large stock.
Not only is this following the correct HACCP guidelines it is protecting the health of your guests and staff –
The last thing any of us needs right now is an outbreak of food poisoning –
Don’t take your eye off the ball in this area !
With all the sanitizing procedures now in place, how do you now if it is working ?
This is one of the best tools ever, used in every environment and business whose cleanliness is vital to their operation.
We are happy to advise that we have now negotiated a special rate with our supplier here in Thailand so that you can be one step closer to peace of mind. contact us for more details to ensure you don't miss out on the offer.
For other areas of Asia, shipping costs will be added.
Here is a video on a recent use of the machine as a tool for testing how well the airlines are sanitizing their aircraft -
2.56 minutes shows you the equipment - https://youtu.be/GbY49yQDuvw
Be Seen To Be Clean……The new future in hospitality
Already Tour Operators are contacting hotels to ask what new protocols are in place for COVID 19 – They are also sending out health and safety self assessments for you to complete – Now many of you may have done these before- but they are now more strict and you need to be prepared….
What will the guests expectations be once they return on holiday to stay in your hotel?
What will be the deciding factor on which hotel they choose in the future?
Well for sure, they will expect to see evidence of excellent cleaning and sanitization procedures.
It goes without saying that they will also expect the standard of health and safety to also be first class.
Now is the time to be assessing both of these – what systems do you currently have in place, what do you need to add?
We have updated our self assessments already and incorporated new areas to ensure you have new systems in place where necessary. It is vital and essential to your business that you now have excellent systems in place - it's the future success of your business. Contact us today so you can start working on your own self assessments in all areas.
Please send me details of your self assessment templates
What you can be doing NOW – Today –
If you have your own thorough Health and Safety Protocols in place - then carry out an updated assessments of all your systems - Just because you are not using your fire equipment it doesn’t mean these should be left for long periods without testing.
Follow up with any outstanding issues that were pending before you closed down.
Errors on the fire alarm system, maybe some fire extinguishers or emergency lights need need replacing. Pull out the fire hoses and run water through them, this also ensures your fire pump is working- Check the generators and other equipment.
Swimming Pools – Ensure the pool chlorine and Ph levels are optimum and the pumps and filters are clean and in good working order.
Re paint any faded depth markings - Check life rings and emergency equipment.
Legionella Management -All areas of your legionella protocols need to be disinfected
Staff Training - on the new protocols for their role - The wearing of PPE at all times. Their new responsibility to adhere to the new levels of cleanliness that must be adhered to at all time -
Ensure they are fully aware of what COVID - 19 is, the symptoms, their personal hygiene and safety both inside and outside fo the workplace. ....
Just a few areas for you to be looking at for starters….
We all have to start somewhere....
For those who do not have any or limited health and safety systems in place- now is the perfect time to start.
The First step is to contact us for our easy to understand self assessment templates. If you are now open we can come and do an onsite consultation for you. Be warned we will be swab testing all areas to monitor for cleanliness
These are step by step procedures to start your health and safety monitoring NOW.
Please send me details of your self assessment templates
We look forward to helping you move forward......
Follow us on social media
for the latest news about safety issues
for the latest news about safety issues
Copyright © 2015