How To Maintain Hygiene in the Hospitality Industry

In the hospitality industry, hygiene is essential — not just for health and safety, but for making a great impression on your guests. Whether they’re checking into a hotel or sitting down at a restaurant, customers notice cleanliness right away. Hygiene in hospitality plays a significant role in customer satisfaction and loyalty.

Studies reveal that 97% of customers won’t return to a restaurant if the sanitary facilities aren’t up to par, and 85% will share their poor hygiene experience with friends and family. For hotels, cleanliness is the top factor influencing guests’ booking decisions.

These numbers make it clear: Hygiene is non-negotiable for success in hospitality. From staff hygiene to maintaining clean facilities, this guide will cover essential practices for both restaurants and hotels to ensure guests feel safe, comfortable and valued.

Personal Hygiene for Employees and Managers

The hospitality industry is all about creating positive experiences. For guests, a clean, well-groomed staff is a reflection of the business’s commitment to quality. 

Poor personal hygiene not only impacts customer perception but can also lead to serious health risks, particularly in food service where contamination is a constant threat.

In a restaurant, visible signs of uncleanliness — like unkempt hair or dirty uniforms — can quickly turn customers away. In hotels, front desk staff and Housekeepers must maintain a polished appearance to reassure guests that every detail is cared for.

Daily hygiene practices

Proper handwashing is one of the simplest yet most effective ways to prevent contamination. According to research, the spread of germs from food workers’ hands to food accounts for nine out of ten foodborne illness outbreaks caused by contaminated food. 

Employees should wash their hands:

• Before and after handling food
• After using the restroom
• After touching their face, hair or high-contact surfaces
• Before putting on gloves and after removing them

Gloves should never replace handwashing but serve as an additional barrier during tasks like food prep. Staff uniforms should be cleaned daily to prevent the spread of germs and ensure employees look presentable. 

Encouraging employees to bring fresh uniforms and providing access to laundry facilities can help maintain this standard.

Hair and grooming standards

Hair and facial grooming are essential in hospitality settings, particularly for those handling food or interacting with guests. Employees with long hair should keep it tied back, while kitchen staff may need to wear hairnets or hats. 

Beard covers are often required in food prep areas to prevent stray hair strands from falling into dishes.

Visible grooming extends to overall hygiene. Neatly trimmed nails, clean-shaven faces and subtle or no fragrances ensure staff present a professional and approachable image.

Health monitoring

Illness among employees is one of the fastest ways for pathogens to spread. Managers should establish clear policies that encourage staff to stay home when they’re sick. 

According to OysterLink’s poll, nearly 75% of the respondents reported feeling pressured to work despite illness always or often. Meanwhile, only 25% stated they rarely or never feel the need to come to work while sick. 

Regular health checks can help identify potential issues before they impact operations. In restaurants, ensuring sick employees aren’t involved in food prep is especially critical.

Cleanliness Standards in Restaurants

Cleanliness is a top priority for restaurants and other dining establishments, as even minor oversights can ruin a guest’s experience.

Dining rooms should be cleaned throughout the day, with tables, chairs and menus sanitized after each use. High-contact areas like door handles, condiment bottles and payment devices should also be wiped down regularly.

Kitchen cleanliness requires even more attention. Workstations should be cleaned after every task to avoid cross-contamination, and floors and walls should be deep-cleaned daily. Refrigerators and storage areas must remain organized and sanitized to ensure food safety.

Restrooms are another crucial area. Dirty or unsanitary facilities can lead to negative reviews and customer loss. A cleaning schedule that ensures restrooms are checked and cleaned multiple times daily is non-negotiable.

See also: How To Improve Restaurant Operations Like Top Industry Leaders

Cleanliness Standards in Hotels

In hotels, cleanliness goes beyond aesthetics — guests expect a hygienic environment to relax and unwind. 

Guest rooms should be thoroughly cleaned and sanitized between stays. This includes vacuuming carpets, sanitizing high-touch surfaces like remote controls and light switches and replacing linens and towels. Providing sealed toiletries reassures guests that items are untouched.

Public areas like lobbies, elevators and gym facilities require constant attention. These high-traffic spaces should be cleaned multiple times a day, with a focus on disinfecting handrails, buttons and other shared surfaces.

Shared dining spaces, such as buffets, present unique challenges. Food stations should be regularly restocked and wiped down to prevent spills or contamination. Utensils should be changed frequently, and sneeze guards must be cleaned as part of the daily routine. 

Clear signage reminding guests to use serving utensils instead of their hands can also help maintain hygiene standards.

Sanitation and Food Safety

Whether you’re running a restaurant or a hotel, cleanliness and food safety go hand in hand to create a welcoming, safe environment for both guests and employees.

Food safety in restaurants

Food safety is central to a restaurant’s success. Proper storage techniques, such as keeping raw food separate from cooked ones, help prevent cross-contamination. Labels indicating expiration dates ensure no expired items end up in dishes.

Temperature control is equally critical. Hot foods should be kept above 140°F and cold foods below 40°F to prevent bacteria growth. Regularly calibrating thermometers and monitoring temperatures during storage and service helps maintain these standards.

Hotel kitchens and bars

Although food prep may not be as central in hotels as in restaurants, hygiene in kitchens and bars remains a priority. All equipment — from cutting boards to cocktail shakers — must be cleaned and sanitized after each use. 

Staff should be trained to handle food and beverages safely to prevent contamination, especially in room service settings.

Pest control

Pests can quickly ruin a business’s reputation. Preventative measures include sealing cracks, maintaining proper waste disposal and scheduling routine pest inspections. Any signs of pests should be addressed immediately with professional help.

Hygiene Regulations and Standards in the US Hospitality Industry

In the U.S., the Food and Drug Administration (FDA) established the FDA Food Code, which provides guidelines for food safety, hygiene practices and sanitation. These standards apply to both restaurants and hotels, especially in their food service areas. Key requirements include: 

• Proper handwashing
• Safe food storage
• Sanitation of surfaces
• Handling food safely

Both restaurants and hotels must comply with state and local health department regulations which are based on the FDA’s guidelines. These establishments are regularly inspected to ensure they’re meeting sanitation and hygiene standards. Failing to comply can result in fines, penalties or even temporary closures.

To avoid these issues, restaurant and hotel managers must stay informed about hygiene laws and regulations to ensure their operations are always in compliance. In addition, they must meet Occupational Safety and Health Administration (OSHA) standards to maintain a clean and safe working environment for their employees. 

This includes providing protective equipment when necessary and offering proper training on hygiene and safety procedures. Failing to meet OSHA standards can lead to violations, fines or legal action.

Employers in the hospitality industry — whether managing restaurant staff or hotel workers — must adhere to these hygiene and safety regulations to protect their businesses and employees. 

By meeting or exceeding these standards, they not only stay compliant with the law but also build a strong reputation for cleanliness, which can boost customer satisfaction and loyalty.

Training and Protocols for Hygiene in Hospitality Estbalishments

Staff should receive hygiene training as part of their onboarding process. This training should include proper handwashing, cleaning procedures and guidelines for avoiding cross-contamination.

As health regulations evolve, so should hygiene policies. Managers should review protocols regularly and adjust them based on new industry standards. Providing employees with clear checklists for daily, weekly and monthly tasks helps ensure nothing is overlooked.

Managers play a vital role in enforcing hygiene standards. Conducting routine inspections and offering constructive feedback can help maintain a culture of cleanliness. Their active involvement shows employees that hygiene is a shared responsibility.

Set the Standard: Hygiene as the Foundation of Trust

Hygiene in the hospitality industry isn’t just about avoiding complaints — it’s about delivering the kind of experience that keeps customers coming back. Whether you’re running a fine dining restaurant, a neighborhood bar or a five-star hotel, cleanliness builds trust and loyalty.

For those in the industry looking to elevate their operations, OysterLink offers a wide range of tools and resources. By tapping into insights such as salary trends and labor laws, business managers and owners can streamline their processes, ensure compliance and make informed decisions that drive success.