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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