(TITC) – Hygiene, the science of preserving health. The subject embraces all agencies affecting the physical and mental well-being of humans. It involves, in its personal aspect, consideration of diet and consumption of water and other beverages; clothing; work, exercise and sleep; personal cleanliness; and mental health. Cleanliness is both the state of being clean and free from germs, dirt, trash, or waste, and the habit of achieving and maintaining that state. Cleanliness is often achieved through cleaning.
- Hygiene and Cleanliness
- House (Kitchen, Bedroom and Toilet)
- All rooms, kitchen and toilets shall be kept clean and free of malodour, dirt, dust, cobwebs etc.
- The kitchen floor shall be regularly mopped and kept free from stains and spills.
- Toilet(s), shower tray(s), bath tub (s), well and sinks shall be regularly cleaned and kept free from dirt, stains and malodour.
- Disinfectants shall be used to keep toilets clean and free from germs.
- Soap, shampoo, toilet tissue and clean towel shall be provided by the homestay provider.
- Surrounding Compound
- The surrounding compound shall be litter free.
- Eradicate breeding ground for mosquitoes (especially Aedes mosquitoes) such as clogged drains, discarded tins, etc.
- It is recommended that the homestay provider and other residents to carry out village beautification and landscaping using local plants that are maintained on a regular basis.
- Food Preparation
- Kitchen shall be in good, clean condition and well ventilated
- Kitchen utensils shall be in good condition, clean, and kept in a dry place.
- Chipped plates, glasses and mugs, etc. shall not be used to serve meals for guests.
- Family members involved in food preparation shall have good personal hygiene and be properly attired.
- Meat, chicken, fish and other ingredients used in food preparation shall be fresh and preferably sourced from the local market/suppliers
- Served food shall be properly covered.
- Guests shall only be served safe drinking water.
- House (Kitchen, Bedroom and Toilet)
| House (kitchen, bedroom and toilet | All rooms, kitchen and toilets are clean e.g. free of malodour, dirt, dust, and cobwebs. (SI) | a. Inspect the rooms, kitchens and toilets of the Homestay Providers and observe the cleanliness of the floors, walls and ceilings. b. Check for dirt, dust, mould, cobwebs and unpleasant odours, etc. c. Take photos of the rooms, kitchens and toilets showing the level of cleanliness. d. Attach the photographs with the report. |
| Kitchen floor is clean. (SI) | a. Inspect the kitchen floor of the Homestay Provider and check for stains, spills, dust, fungus, etc. b. Make sure the floors are dry. c. Take a photo of the kitchen floor in the context of the kitchen. d. Attach the photographs with the report. | |
| Toilet(s), shower tray(s), bath tub(s), well and sinks are clean e.g. free from dirt, stains and malodour. (SI) | a. Inspect every guest bathroom/ toilet of the Homestay Provider and check the cleanliness of the facilities such as toilets, shower trays, bath tubs, wells, sinks, etc. b. Take photos of the bathroom/ toilet facilities and attach the photographs with the report. | |
| Disinfectants are used in toilets. (IV, SI) | a. Interview the Homestay Provider and ask if he or she uses disinfectants for the toilets. b. Ask the Homestay Provider to show you the type of disinfectant used and take a photo of it. c. Attach the photograph of the disinfectant used with the report. | |
| Soap, shampoo, toilet tissue and clean towels are provided. (SI) | a. Inspect the guest bathroom of the Homestay Provider and check for the availability of soap, shampoo, toilet tissue and clean towels. b. Make sure all amenities are located at the right place. c. List down the available amenities. d. Take photos of the items above and attach the photographs with the report. | |
| Surrounding compound | Surrounding compound is litter free. (SI) | a. Inspect the cleanliness of the compound surrounding the house of the Homestay Provider. b. Ensure that no spots taint the landscape. c. Take photos of the compound from all sides and attach the photographs with the report. |
| No breeding grounds for mosquitoes. (SI) | a. Inspect both the outside and inside of the Homestay Provider’s house b. Make sure that there are no potential mosquito breeding grounds such as stagnant water in pots, drains, ponds, etc. c. Take photos of any potential breeding grounds for mosquitoes and attach the photographs with the report. | |
| Village beautification and landscaping using local plants. (SI) | a. Observe the landscaping throughout the village and note if local plants and trees are used for beautification. b. Ask the Homestay Organisation about the landscaping efforts that the village has undergone in beautifying the village. c. Take photos of the plants and trees used for landscaping purposes and attach the photographs with the report. | |
| Food preparation | Kitchen is in good, clean condition and well ventilated. (SI) | a. Inspect the Homestay Provider’s kitchen and check the condition and cleanliness of the utilities as well as the cooking area. b. Make sure that there is a ventilation system in the kitchen that is operational and suitable. c. Take photos of the condition and ventilation system in the kitchen and attach the photographs with the report. |
| Kitchen utensils are in good condition, clean, and kept in a dry place. (SI) | a. Inspect the kitchen utensils used in serving food to guests. b. Make sure all utensils are clean without dust, rust, fungus, etc. c. Take photos of the utensils as well as the place where these are kept during storage and attach the photographs with the report. | |
| Presentable plates, glasses, mugs etc. are used in serving meals. (SI) | a. Inspect the quality and condition of plates, glasses, mugs, etc. used in serving meals to guests. b. Make sure all plates, glasses, mugs etc. are clean without dust, rust, fungus, etc. c. Take photos of the items above and attach the photographs with the report. | |
| Individuals involved in food preparation have good personal hygiene and properly attired. (SI, IV) | a. Ask the Homestay Provider to show the attire worn during food preparation for guests. b. Check for head covers, gloves, surgical masks, etc. used in food preparation for guests. (Optional) c. Take photos of the items above and attach the photographs with the report. d. Ask or observe the homestay provider whether he or she has a skin disease, etc. e. Ensure that the Homestay provider is free from exposed wounds (uncovered). | |
| Fresh ingredients used in food preparation are sourced from local suppliers. (IV) | a. Ask the Homestay Provider about the source of ingredients used in food preparation for guests. b. Ask about where and how ingredients are stored. c. Note if the ingredients are sourced from local or external suppliers. | |
| Served food are properly covered. (SI) | a. Inspect food covers used while food is being served. b. Check the condition and cleanliness of the all food covers. c. Take photos of the food covers and attach the photographs with the report. | |
| Have safe drinking water. (SI, IV) | a. Check the drinking water served to guests and note its colour, purity and smell. b. Ask the Homestay Provider about the source of drinking water and if water is boiled before being served to guests. |
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