If you are near Anaheim, CA, you don’t want to miss CH&LA’s annual seminar on the new laws affecting hoteliers in 2017.
Our very own Todd Seiders, Director of Risk Managment, will be presenting at the seminar.
Register today at CH&LA
Category Archives: Food Illnesses
Petra will be at CH&LA’s New Year, New Laws Seminar – Anaheim
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Filed under ADA, Bed Bugs, Conferences, Employee Practices, Food Illnesses, Guest Issues, Hotel Employees, Hotel Industry, Housekeeping, Human Resources, Legislation, Management And Ownership, OSHA, Pool And Spa, Privacy, Risk Management, Technology
Mitigating the Risk of Food-Borne Illnesses at Hotels
Think of a hotel located near a stretch of bucolic farmland. Picture the large fields of crops, cows and sheep grazing behind picturesque fences. While this may seem like a calm and relaxing scenario, one that attracts guests eager to get a taste of the country life, they could be getting a mouthful of something much less appetizing. Flies are abundant in areas with livestock, and, unfortunately, can transmit food-borne diseases.
Ron Harrison, Ph.D., a technical services director at pest control specialist Orkin, is currently working with a number of hotels suffering from pest problems, and, as a result, compromised food safety. “Hotels have to do everything they can to ensure that pests don’t enter the property, because they can cause food-related illnesses if they get access to the property’s food supply,” Harrison says.
Pests are just one of many factors that can affect food safety and spread food-borne illnesses, which are a major issue in the United States. Francine Shaw, president of Food Safety Training Solutions, a company that offers food-related consulting and training services, says that food poisoning affects one in six Americans every year. And, in that same time frame, it also causes the hospitalization of 120,000 people and leads to 3,000 deaths. “It seems like every time we turn on the television, pick up a newspaper, or read the news online, there’s another outbreak. But the amazing thing is that the huge, multi-state outbreaks spotlighted in the news are only responsible for 11 percent of all food-borne illnesses,” she explains.
More on the article: http://bit.ly/2f1XGrZ
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Filed under Business Interruption Insurance, Claims, Food Illnesses, Guest Issues, Health, Hotel Employees, Hotel Industry, Hotel Restaurant, Management And Ownership, Risk Management
Hospitality Alert – Proposition 65 Warning
All California businesses with 10 or more employees – including lodging establishments – are covered by Proposition 65, and they therefore have to post special “warning” notices in specific locations. There is a new Proposition 65 “warning notice” required for Bisphenol A (BPA) that takes effect May 11, 2016, and it will affect a number of lodging establishments.
The new warning – which was issued by the Office of Health Hazard Assessment (OEHHA), applies to canned and bottled foods and beverages that are offered for retail sale (i.e., “foods and beverages packaged in hermetically sealed, durable metal or glass containers; including, but not limited to those containing fruits, vegetables, soups, pasta products, milk, soda, and alcoholic beverages”).
The obligation to provide BPA warnings falls primarily on manufacturers, producers, packagers, importers or distributors of canned and bottled foods and beverages. However, if a “retailer” or its authorized agent receives a specified written notice from a manufacturer, either “directly or through a trade association,” the retailer must then provide the BPA warning at every “point of sale.” (“Point-of-sale” means the area within a retail facility where customers pay for foods and beverages, such as the cash register or check-out line where the warning sign is likely to be seen and understood prior to the consumer purchasing the canned or bottled food or beverage. Point-of-sale also includes electronic check-out functions on Internet websites. OEHHA has advised CH&LA that “point-of-sale” includes vending machines.).
Hotels that sell or provide canned and bottled foods and beverages (e.g., a sundry shop or food sale area, or in connection with conventions or business meetings) will be required to post the warning.
(Note: manufacturers and others in the chain of distribution must “provide, or offer to provide, to the retail seller, at no cost, a sufficient number of the required point-of-sale warning signs ….” If you receive such a notice, ask your distributors to provide you with the warning signs.)
The specific BPA warning must:
Contain the word “WARNING” in all capital letters and bold print, and the words: “Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to the State of California to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information go to: www.P65Warnings.ca.gov/BPA.”
The warning sign should be no smaller than 5 x 5 inches. The BPA warning must be “displayed with such conspicuousness, as compared with other words, statements, designs, or devices at the point-of-sale, as to render it likely to be read and understood by an ordinary individual prior to purchase of the affected products.”
Important Note: Prop. 65 already has a different, non-BPA, warning requirement for hotels, restaurants, and other businesses that sell foods and non-alcoholic beverages (WARNING: Chemicals known to the State of California to cause cancer, or birth defects or other reproductive harm may be present in foods or beverages sold or served here.) In the context of hotels, this general warning for foods and non-alcoholic beverages needs to be provided in all dining rooms and areas, and also in room service menus and in other appropriate places.
Members should bear in mind that CH&LA is not a law firm, and this alert is not intended as legal advice. Lodging operators with questions should consult with legal counsel. Members are also free to contact our Member Legal Advisor, Jim Abrams (jim@calodging.com).
CH&LA has explanatory materials on the Prop. 65 signage requirements. CH&LA and CABBI members can access these materials in the “members” section of www.calodging.com. Non-members should contact Sandra Oberle (Sandra@calodging.com) for this information.
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Filed under Food Illnesses, Hotel Employees, Hotel Industry, Hotel Restaurant, Risk Management, Training, Uncategorized
Eight Places to Clean to Avoid Norovirus Outbreak
Most prevalent in the winter months, norovirus is the most common cause of acute gastroenteritis outbreaks in the United States resulting in as many as 21 million cases each year and 1.9 million hospital visits. To help reduce the spread of flu within businesses this season, Cintas Corporation offers a checklist of commonly overlooked “hot spots†to help facility managers maintain a clean environment for employees and guests.
“A norovirus outbreak can wreak havoc on a business’s productivity,†said John Engel, senior marketing manager, Cintas. “Whether you work in a school, medical building, hotel, restaurant, or even a cruise ship, an aggressive cleaning regimen with effective cleaning, sanitization and disinfection can help reduce the impact or threat of an outbreak.â€
The Centers for Disease Control and Prevention (CDC) identifies three primary modes of transmission for norovirus: Eating or drinking contaminated foods or liquids, touching surfaces or objects contaminated with norovirus then putting your fingers in your mouth, or having direct contact with an infected person.
To help minimize the spread of norovirus, facility managers should pay close attention to the following items within a building:
Door handles. Because they are one of the most touched surfaces in a facility, it’s important to regularly wipe down and disinfect all door handles within a building. This includes doors to offices, restrooms, storage areas, refrigerators, as well as the front and back entrances that are often used by employees.
Community tables. Whether it is in a conference room, waiting area or in an employee cafeteria, table surfaces are touched often and should be regularly cleaned and disinfected.
Elevators. Touched daily by employees or guests, elevator buttons can be a likely source for virus transmission. Wipe down elevator buttons on a daily basis and sanitize them at least once a week.
Community benches and chairs. Because they are designated for sitting, seats might be an overlooked part of the cleaning and disinfecting process. To prevent the spread of bacteria and norovirus infection, clean all parts of the seat, including the bottom and arm rests.
Light switches. Although light switches in primary areas of a facility, such as the lobby, might be touched only once a day, light switches in other areas like meeting rooms, offices or the restroom are used more frequently and require additional cleaning.
Employee kitchen equipment. Clean and wipe down the surfaces of all kitchen and break room equipment, including large items such as dishwashers and microwaves and smaller equipment such as coffee makers and toasters.
Drinking fountains. Drinking fountains can become contaminated by a variety of germs from the user’s mouth and hands, which is why it’s important to disinfect their surfaces – particularly their spouts and handles daily.
Railings. Located alongside stairs or at the top of an atrium or overlook, railings and handrails should be cleaned and disinfected daily.
For more:Â http://bit.ly/1L3n4mM
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Filed under Food Illnesses, Guest Issues, Health, Hotel Industry, Management And Ownership, Risk Management
Hospitality Industry Risk Management Update: “Reducing the Spread of Contagious Illnesses” (Video)
A supplement to frequent hand washing is to use hand sanitizer.
To encourage use of hand sanitizers by employees and guests, place labeled hand-sanitizer dispensers at the front desk, restaurant areas, back offices, public restrooms, and elevators. Check and refill the dispensers daily.
Winter months bring an increase of cold, influenza, and other communicable illnesses to the workplace. To reduce the spread of germs and cross contamination, housekeeping departments should focus on common contact points.
Sanitize Hard Services. Most hard surfaces, such as doors, drawers, telephone receivers, TV remote controls, light switches, toilet handles, and in-room directories, can be disinfected with a commercial disinfectant cleaner on a daily basis. Returned guestroom keycards should be placed in a separate bin for disinfecting. All guestroom glassware must be thoroughly washed with hot water and detergent—in a dishwasher or three-compartment metal sink—before being placed back into service. Improperly sanitized glassware and utensils can transmit mononucleosis, herpes, E. coli, salmonella, hepatitis A, influenza, and even staph infections. Hotel glassware should never be washed in a guestroom sink.
For more:Â http://bit.ly/1E0wrBS
And for more on industry best practices, check out the video below from Petra’s own P3 Risk Management Team.
[vimeo https://vimeo.com/98741016Â w=500&h=281]
Petra Risk Solutions’ Loss Control Manager, Matt Karp, offers a P3 Hospitality Risk Report – ‘Preventing Norovirus at Your Property’.Â
P3 (Petra Plus Process) is the Risk Management Division of Petra Risk Solutions – America ’s largest independent insurance brokerage devoted exclusively to the hospitality marketplace.
For more information on Petra and P3 visit petrarisksolutions.com or call 800.466.8951.
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Filed under Employee Practices, Food Illnesses, Guest Issues, Hotel Employees, Hotel Industry, Hotel Restaurant, Maintenance, Management And Ownership, Risk Management, Training
Hospitality Industry Management Update: “60 People Fall Ill With Norovirus at Bay Area Luxury Hotel” (VIDEO)
After the outbreak, staff members with the county’s Communicable Disease and Environmental Health Service began working with hotel management
to implement infectious disease containment measures. The measures include frequent and comprehensive cleaning of common areas, educating employees about the virus and posting additional signage reminding employees to wash their hands.
Public health officials say 60 people who fell ill after staying at a Bay Area luxury hotel two weeks ago contracted the norovirus — a highly contagious virus that can lead to stomach pain, nausea and diarrhea.
San Mateo County health officials confirmed Friday that the guests and employees of the Hotel Sofitel in Redwood City became ill sometime after Oct. 28, and traced the illness to the highly contagious norovirus, which spreads after contact with an infected person or contaminated food and water.
For more:Â http://lat.ms/1uYVKCD
And for more on how to help prevent Norovirus at your property, check out the video below from Petra’s own P3 Risk Management Team.
[vimeo https://vimeo.com/98741016 w=500&h=281]
Petra Risk Solutions’ Loss Control Manager, Matt Karp, offers a P3 Hospitality Risk Report – ‘Preventing Norovirus at Your Property’.Â
P3 (Petra Plus Process) is the Risk Management Division of Petra Risk Solutions – America ’s largest independent insurance brokerage devoted exclusively to the hospitality marketplace.
For more information on Petra and P3 visit petrarisksolutions.com or call 800.466.8951.
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Filed under Employee Practices, Food Illnesses, Guest Issues, Health, Hotel Employees, Hotel Industry, Hotel Restaurant, Management And Ownership, Risk Management, Training
Hospitality Industry Management Update: “Legionnaires’ Disease: Awareness and Prevention” (Video)
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Filed under Food Illnesses, Guest Issues, Health, Hotel Employees, Hotel Industry, Management And Ownership, Risk Management
Hospitality Industry Health Update: “Food and Water Quality an Ongoing Challenge for Hotels”
“…While a wide variation of food and water quality practices exists from country to country,
it’s a misconception that safety concerns are limited to poor areas in developing regions. Many germs have no boundaries, so the NSF StaySafer program will play an important role in establishing a universal set of standards that can be used as a benchmark and complement local requirements…”
From the buffet salad bar greens to the ice clinking in drinks served poolside, hotel administrators are finding that protecting guests from food and water illness outbreaks is a continuous challenge.
It’s also a necessary undertaking to demonstrate the hotel’s commitment to its patrons’ well being. Travelers won’t soon forget the awful stomach cramps if they experience a sickness during their stay, and such episodes can cause nearly irreversible damages to a hotel’s reputation.
For more:Â http://bit.ly/1kVhmFd
For a brief video on some of the steps you can take to help prevent Norovirus outbreak at your hotel, check out the video below:
[vimeo https://vimeo.com/98741016Â w=500&h=281]
Petra Risk Solutions’ Loss Control Manager, Matt Karp, offers a P3 Hospitality Risk Report – ‘Preventing Norovirus at Your Property’.Â
P3 ( Petra Plus Process) is the Risk Management Division of Petra Risk Solutions – America ’s largest independent insurance brokerage devoted exclusively to the hospitality marketplace.
For more information on Petra and P3 visit petrarisksolutions.com or call 800.466.8951.
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Filed under Food Illnesses, Guest Issues, Health, Hotel Bar, Hotel Restaurant, Maintenance, Management And Ownership, Risk Management
Hospitality Industry Food Safety Update: “Under New Food Safety Law, Bartenders Have to Wear Gloves”
“…In an effort to educate restaurant operators and health inspectors, the law will undergo a “soft roll-out” during the next six months to a year,
according to the Los Angeles County Department of Public Health. No points will be deducted when food handlers are not wearing gloves, but restaurant operators will receive a warning instead…”
Chefs aren’t the only ones affected by a new food safety law that bans culinary workers from touching certain foods with their bare hands. Like chefs, bartenders have to wear gloves or use other utensils to make their drinks. No touching ice, fruit garnishes or anything else that goes directly into your glass.
Changes to the California Retail Food Code that went into effect at the beginning of 2014 require disposable gloves or utensils such as tongs, paper or scoops to be used when handling “ready-to-eat” foods, which include sushi, bread, deli meats and fresh fruit and vegetables. Basically, nothing that won’t be cooked or reheated before it goes out to diners can be touched with bare hands.
For more: http://www.latimes.com/food/dailydish/la-dd-under-new-food-safety-law-bartenders-have-to-wear-gloves-20140114,0,7520647.story#axzz2qTxmrCcS
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Filed under Employment Practices Liability, Food Illnesses, Hotel Bar, Hotel Restaurant, Management And Ownership, Training
Hospitality Industry Health Risks: The CDC Lists The “Major Pathogens That Cause Foodborne Illness” In 2013
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Filed under Food Illnesses, Guest Issues, Health, Liability, Risk Management
