There is no tourism without health. Every professional in the industry understands the vital link between guest well-being and the overall success of hospitality operations. A misstep in health management, a lapse in hygiene, or an outbreak of foodborne illness or a waterborne pathogen can tarnish a property’s reputation and derail an entire season for a hotel group. In this context, safeguarding health is not optional; it is a core business discipline that sustains trust, occupancy, and long-term profitability.
Since its founding, HOSBEC has recognized the imperative to provide professional health consultancy and training for all its members. The association actively engages with health authorities and tour operators to respond effectively in health crises or shifting regulatory landscapes. This commitment to health governance has remained central to its mission, guiding practice and policy across the sector.
In 2003, HOSBEC-Salud was formally created as a dedicated technical consultancy and training arm. Its purpose is to serve relevant tourist accommodations through four technicians who specialize in food hygiene and water hygiene. This focused team brings practical expertise to the daily operations of hotels and other lodging providers, helping them translate health standards into operational reality.
A complete department
Among the activities carried out by HOSBEC-Salud, the development of health guides and technical documents for hotels and tourist accommodations stands out. These include the HACCP Guide for food hygiene in Tourist Accommodations in the Community of Valencia, a general Guide for managing health crises in tourist accommodations, and specific guides for managing Norovirus gastroenteritis outbreaks. Additional guidelines have been produced for hotel and lodging operations during waves of norovirus activity. In the area of water hygiene, the Hygiene-Sanitary Management Guide for water facilities in tourist accommodations in Valencia, and the action protocol in the event of fecal incidents in swimming pools are notable milestones.
The food safety and water hygiene inspection service is another significant tool. It helps organizations assess risks tied to drinking water quality, bathing water, and facilities with a risk of Legionella spread, as well as food safety risks arising from catering. HOSBEC-Health offers this auditing service free of charge to all members, enabling each organization to gauge its risk level and to compare itself with peers through a standardized scoring system. This transparency supports continuous improvement and informed decision-making.
Consulting in the health field can range from hygienic kitchen and spa design to allergen documentation on menus, and even legal guidance in response to customer complaints. The breadth of work ensures that health considerations are integrated into both product and service development, as well as risk management and regulatory compliance.
Staff training is a cornerstone of health management for tourism enterprises. Although many health-related requirements are mandated by law for operations such as food processing, HACCP management, and hygienic-sanitary maintenance of swimming pools, the level of regulatory emphasis in some segments can be uneven. HOSBEC emphasizes the importance of providing comprehensive training that meets high quality standards and remains accessible to all employees. Training options include in-person sessions or hybrid formats that combine video and face-to-face delivery, with students choosing their preferred method.
Another key activity is the verification and calibration of critical measurement equipment used in health-related contexts. This includes thermometers for storage and batch acceptance control, devices for domestic hot water systems, free chlorine and pH meters in pools or drinking water, and turbidity meters, among others. The agreement with HOSBEC-Health offers this service free of charge to all members and includes an annual calibration program to maintain accuracy and reliability.
HOSBEC-Health also publishes a monthly bulletin with timely information on health topics relevant to hospitality managers and department leaders. Regular circulars are issued when significant news arises, ensuring that industry practitioners stay informed about developments in health management and related regulatory changes. This ongoing dissemination helps hotel leaders keep operations aligned with current best practices.
Finally, the department participates in a variety of public health and tourism projects. Like any technical department, it handles a diverse portfolio of initiatives. Notable efforts include a hotel program to prevent food waste, and the Healthy Holidays Program, which supports nutritional labeling for buffet meals and provides clear guidance to minimize waste while maintaining nutritional quality and guest satisfaction. These programs demonstrate how health governance intersects with sustainability and guest experience, creating value beyond compliance.