Hygiene and sanitation in a kitchen are fundamental aspects of managing accommodation facilities, particularly in hotels, resorts, and other hospitality establishments where food service is provided. Maintaining high standards of cleanliness is not only essential for ensuring the safety of guests but also for promoting a positive image of the facility and complying with regulatory requirements. In any accommodation setting, the kitchen is a critical area because it is where food is prepared and stored, and any lapse in hygiene can directly affect the health of guests and staff. One of the primary reasons hygiene and sanitation are crucial in a kitchen is to prevent foodborne illnesses. Contaminated food can lead to outbreaks of diseases such as salmonella, E. coli infection, and hepatitis A. These illnesses not only cause severe discomfort and health issues for guests but can also damage the reputation of the accommodation facility and result in legal liabilities. Regular cleaning of surfaces, equipment, and utensils, along with proper handwashing by kitchen staff, forms the first line of defense against microbial contamination. This ensures that food prepared is safe for consumption.