Countries in the Caribbean share a similar history in the development of their health systems. They have often cooperated to deal with many of the challenges to health which they have had to confront. However, there is need for even greater collaboration and cooperation among the countries of the Region, given the increasing threats to the economies of these countries and the presence of newly emerging and re-emerging problems in the health sector. Efforts, therefore, have to be focused not only on the fight against disease, but on promoting healthy lifestyles, protecting the environment and increasing the capacity of the health sector to provide quality services and value for money.
The concept of the Caribbean Cooperation in Health (CCH) Initiative was introduced in 1984 at a meeting of the former CARICOM Conference of Ministers responsible for Health (CMH). The CMH saw this as a mechanism for health development through increasing collaboration and promoting technical cooperation among the countries in the Caribbean. The Initiative, in which seven (7) priority health areas were identified, was adopted by the CMH and approved by the Heads of Government in 1986. An evaluation of the initiative (1992-94), found that the priorities identified ensured that activities were focused in areas critical to improving health status in the region. Overall it was established that the initiative was beneficial to Caribbean countries.In 1996, the CMH mandated a re-definition and re-formulation of the CCH initiative for the period 1997-2001. A wide cross section of national and regional professionals in health and planning from 19 member countries met in Port-of-Spain in July 1997 to re-program the initiative. The meeting selected eight (8) health priority areas, recommended strategies for implementation and identified some areas of common concern which required joint action. The recommendations of that meeting, which were approved by CMH in 1997, form the basis of this current phase of the initiative.
This is the final module of the guide - General Services
This is the third of four modules - Facilities Management
This is the second of four modules - Food & Beverage Management
The objective of this handbook is to provide a readily accessible, easy to use, easy to understand manual for managers in the hospitality industry on how to make and keep your facility healthy and at the same time help to protect the environment.
Managers make policy in their respective departments. Your facility cannot be profitable, kept disease-free and safe, and be environmentally conscious without the support and dedication of all of the staff.
The motivation to produce this handbook, like many other environmental and health related initiatives, had its genesis at the 'Earth Summit' in Rio, Brazil in 1992. Further impetus was derived from the Regional Conference on Environmental Health and Sustainable Tourism Development in the Caribbean, held in the Bahamas in 1993; and the Global Conference on Sustainable Development for Small Island Developing States (SIDS) held in Barbados in 1994.
Whilst this Health and Hygiene in Hospitality Guide does provide practical information and tips on resource conservation, which would complement any existing environmental programs at your hotel, the primary focus of this book, as the title suggests is on ensuring safe public health practice. This book addresses major potential health hazards faced by any hotel (large or small) including:
- Food Safety
- Drinking Water Quality
- Bathing Beach and Swimming Pool Water Quality
- Wastewater Treatment and Disposal
- General Guest and Employee Health and Safety
The handbook is divided into four modules:
- Food & Beverage Management
- Facilities Management
- General Services