This is mostly liked to the catering/ restaurant part of the business. A restaurant is generally a great consumer of fuel and oil, and this has the potential to make it a great contributor to environmental degradation. Furthermore, no specific health and occupational safety policy is in place currently to address potential occupational health and safety risk at the Bed and Breakfast. Although standard hygiene is a common practice in a restaurant, it is recommended that manager looks into the following for the purpose of documentation and effective enforcement after the launch of the expanded Bed and Breakfast in order to ensure that the restaurant is compliant with the recommended restaurant operation standards:

• People in charge of operations should be knowledgeable enough about food handling procedures and hygiene
• All ill employees should be restricted from handling food
• Employees that prepare food have to wash their hands when required
• Employees that prepare food should  restraint from touching food that is ready to eat with their bare hands
• All raw meats should always be cooked to a safe temperature
• Food made ahead of time should always be reheated rapidly
• Cross contamination between uncooked and ready-to-eat foods should be avoided
• Any equipment or utensils that come into direct contact with food should be duly cleaned and sanitized.
• Label cleaners and other toxic chemicals have to be used properly