Hawaii Hospitality January/February 2015 - (Page 14)

WHEN VISITORS GET SICK Most Hawaii hotels follow industry guidelines-and use hotlines- in the event of health emergencies BY BRETT ALEXANDER-ESTES I magine an emergency that is too common: While on duty at your hotel's front desk, a guest approaches. He is a foreign national who speaks little English, and sneezes explosively as he attempts to communicate. You notice his cheeks are flushed and his breathing is labored. A fine mist has settled on the countertop in front of you-some has settled on your hands and face. Suddenly the guest steps away and heads for the elevators. What should you do now? There are no uniform guidelines for hotel health emergencies in Hawaii as there are elsewhere-for example, in Hong Kong. Instead, employees at Island hotels and resorts must rely on their own house procedures. Last month the U.S. Center for Disease Control and Prevention (CDC) warned Americans the current flu season will be more dangerous than last year. And the recent outbreak of Ebola has generated global concern about preparedness in the hospitality industry. In 2007 the Department of Health in Hong Kong published its "Guidelines on Infection Control & Prevention in Hotel Industry" that regulates the operation, licensing and inspection of the city's hotels. In Hawaii, depending on the particular health emergency, the hotel might follow the steps in its emergency manual, and take others as well. Dr. Chuck Kelley, chairman of the board of Outrigger Enterprises Group, says that Outrigger's "emergency manual includes an outbreak and pandemic response plan to be followed closely in the case that a guest or staff member exhibits symptoms of an infectious disease." Kelley adds that Outrigger "has nearimmediate access to health professionals through our close relationships with local physicians, emergency responders Dr. Chuck Kelley FOOD SAFETY TIPS TOBE Co. Food Safety recommendations for keeping food safe: * Frequent and thorough hand washing; hand sinks a ccessible and stocked at all times * No bare hand conta ct with ready-to-eat food * Hold cold foods cold (41 degrees or below) and hot food hot (13 5 degrees or above) * Cool food quickly * Cook food to the required minimum internal cooking temperature * Rapidly re-heat food for hot holding to 16 5 degrees * Clean and sanitize food conta ct surfa ces correctly; don't cross contaminate * Store food correctly to a void contamination * Store chemicals to a void contamination 14 Hawaii Hospitality January/February 2015 ■ Toby Clairmont and the Department of Health. Sick guests or staff members are rapidly referred to appropriate care, and we take follow up actions based upon the recommendations of those professionals. "Action steps," Kelley adds, "include designating an area within the building to be used for temporary quarantine and isolation, providing clear communications with guests, frequent cleaning of items such as railings, door handles and elevator buttons, and many further actions to ensure the health of our guests and staff members."

Table of Contents for the Digital Edition of Hawaii Hospitality January/February 2015

Women & Their Power
HLTA’s Culinary Gala
HRA for the Holidays
Gun Tourism
When Visitors Get Sick
Luxury Limo Services
Na Poe Paahana Awards
Tips from Engineers
Women in Lodging
Aloha Ambassadors
News Briefs
Talk Story
At the Table

Hawaii Hospitality January/February 2015

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