Food Safety Practices in the Hotel Industry

This assignment analyzes the issue of food safety within the hotel industry. It highlights that due to increased competition, some hotels may prioritize other factors over quality and hygiene. The document then details various strategies employed by hotel management to prevent and mitigate food contamination risks.

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Controls necessary for physical and chemical contamination..........................................1
1.2 Characteristics of food poisoning and food borne infections...........................................1
1.3 How food borne illness can be controlled........................................................................2
TASK 2............................................................................................................................................2
2.1 Food spoilage agents that affects food.............................................................................2
2.2 & 2.3 Method of food preservation as well as its effectiveness ......................................2
TASK 3............................................................................................................................................3
3.1 Measures to control temperature for food items...............................................................3
3.2 Methods through which food can be stored safely in organisation..................................4
3.3 Importance of personal hygiene in food contamination...................................................4
3.4 Evaluation of cleaning and disinfection to prevent food..................................................5
3.5 Problems associated with pest control in food items........................................................5
3.6 Need for hygiene design and construction of food premises...........................................5
3.7 Importance of training......................................................................................................6
TASK 4............................................................................................................................................6
4.1 Food hazard risk assessment............................................................................................6
4.2 Food safety control system...............................................................................................7
4.3 Food safety guide for legislation compliance...................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
In today's competitive world, ensuring food and safety is almost a difficult task. With the
change in course of time because of the globalisation many people are now conscious about food
related to safety of health (Pierson, M.D., 2012). As compared to past, now a days food products
becomes unhealthy as it includes contaminated ingredients. This report reveals all about safety
control systems, inspection and supportive enforcement measures. Therefore, French Table
Restaurant of UK has taken in this file. Assistant manager of this enterprise has made an
investigation report about food hygiene and safety. This organisation is operating its business
activities in London.
TASK 1
1.1 Controls necessary for physical and chemical contamination
Food contamination can be defined as corrupted substances which is usually done by
mixing impure elements through physical, chemical or biological process. Physical
contamination is a mixture of foreign impure substance. While chemical impurity is done by
mixing artificial or natural toxic substance (What is Food Contamination?. 2016). On the other
hand biological contamination is belongs to food which is contaminated by involvement of some
organism like bacteria and virus produced through rodents, insects and other microorganism.
Physical contamination can be controlled by cleaning utensils used in preparation of food
as well as done in ideal manner. Apart from this chemical contaminated food can be removed by
using ingredients which are not out dated. While by washing hands before cooking and sanitising
the equipments can prevent food against contamination of food by biological process.
1.2 Characteristics of food poisoning and food borne infections
Food borne infection is an illness which can be caused due to consumption of
contaminated substance. Consequently it results to food poisoning which can be defined as an
acute gastroenteritis. The main symptoms of food poisoning are vomiting, fever, loose motion
etc. While pathogens which causes food borne infection are Salmonella nontyphoidal,
Campylobacter, Literia and more. Due to this infectious diseases a person can be died.
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1.3 How food borne illness can be controlled
Due to ingestion of contaminated food many diseases are caused which may lead to death
of a person too. Therefore, in order to prevent a food from contamination manager of an
association like French Table Restaurant needs to concern on some important steps which are
beneficial for human beings as well as business also. These steps are discussed below-
 In a hospitality industry food must be preserved in an appropriate way.
 Utensils and dishes used for preparation of food must be sanitised and washed properly
before and after cooking (Osés and et. al., 2012).
 To reduce chances of infection, it is necessary for staff to cook and preserve vegetarian as
well as non vegetarian eatables separately..
 Being an assistant manager, a person in organisation is need to concern on whether floor
of kitchen and other area of restaurant is washed or not.
TASK 2
2.1 Food spoilage agents that affects food
Food spoilage refers to eatables items which are get rotten after a specific limit of time.
Therefore, such items can not be eaten as it creates many problems like diarrhoea. The reasons
for spoilage of food are rancidity, excessive heat and light or high temperature. Such food can
be measured either touch or smell.
Food Spoilage Agents Foods affected by each food spoilage Agent
Temperature Milk products and non-vegetarian items
Microorganism Pickle and Meat
Oxidation of fat Fruits and Butter
Humidity Junk food
Oxygen and Dust Butter and cooked food
2.2 & 2.3 Method of food preservation as well as its effectiveness
Food items can be prepared by many procedure as per their nature. Therefore, at
restaurants and hotels, managers are required to analyse effectiveness of these methods before
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applying the same for preservation (Powell, Jacob and Chapman, B. J., 2011). Some methods are
described in the table given below:-
Methods of food preservation Effectiveness of food preservation methods
Salting This method is used to preserve raw food materials which are
need to preserve for long time like meat and fish. It helps in
keeping moisture of food.
Drying It is the oldest and cheapest method used to preserve food
items like fruits, herbs, meats and more (Nanyunja and et. al.,
2015). In this procedure, such items are kept in sunlight for
some time.
Canning In this procedure, food is kept under tight jar to prevent it
from oxygen and moisture. It is used for eatable substance
like pickles and jam.
Freezing Freezing the food items like vegetables, milk products and
more.
TASK 3
3.1 Measures to control temperature for food items
A company associate are needed to take some precaution for preserving the food items
from being decayed by controlling their temperature like:-
Delivery- It is the foremost step which relates with receiving of raw material as well as
kept in storage. Therefore, it is necessary for managers of an organisation to place order at proper
time when they required.
Storage- After receiving the raw materials like vegetables, raw meat, butter and milk or
milk products, it is essential for associations to store them properly. With this assistance, it
requires to keep on different temperature according to nature of item.
Preparation- After delivering and storing the food, managers are needed to provide them
whenever they need to prepare in kitchen. Along with this, chefs are required to prepare food on
time.
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Defrosting- After preparation of eatable items, some materials which are left must be kept
proper so that can be used for future process. This process can be done by defrost or at specific
temperature.
Cooking- Cooking process should be done in hygienic manner and prepare according to
demand of customers. Cooked food must be kept at certain temperature in kitchen premises.
Cooling- Dishes after cooking properly needs to cool down before freeze.
Reheating- When customers place order for eatables, dishes are needed to reheat and
presentable.
Service- It is the last step in which associated persons of restaurant served reheated dish
to customer in an effective way.
3.2 Methods through which food can be stored safely in organisation
French Table Restaurant has used latest technologies in association for preserving its
food. This firm has many outlets and serves a wide range of varieties of food items. This firm is
the most prosperous organization among others of UK. Therefore, it is necessary for managers to
keep prosperity of restaurant in a proper way by delivering healthy and safe food to customers.
They are need to concern on keeping raw material and finished products properly. They can use
various methods for preserving perishable and non-perishable eatable items as per requirement of
different temperature. It is necessary for management of French Table to consider on temperature
on which food are kept for preserves. This would help them in keeping food away from
decomposition or rotten. Before storing food, it is essential to prepare eatables on certain
temperature as well as cool properly (Jacxsens and et. al., 2015). In addition to this, chefs must
keep one mind thing in mind that cooking food on 41F to 140F is really dangerous as it destroys
nutrition level of such items. Along with this, food must be cooled above from 41F. Food items
like non-vegetarian should be cooked above 140F and at least for three minutes.
3.3 Importance of personal hygiene in food contamination
Customers always seek to consume food items which are prepared in a proper manner.
Therefore, managers of restaurant are needed to concern on cleanliness and hygiene conditions
of place where food are prepared and kept (McIntyre and et. al., 2013). They should build some
important policies and strategies as per requirement of personal and non personal hygiene. This
process would be beneficial for managing cleanliness in society and workplace. Along with this,
associations are required to keep an eye on personal hygiene of chefs and other staff in some
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manner like hairs and nails of them should be trimmed, wear clean dresses and more. If members
of staff has untidy and dirty nails then food might be contaminated. Female workers must be
properly covered and tied their hairs properly.
3.4 Evaluation of cleaning and disinfection to prevent food
When food items are not properly kept according to requirement than there is much
possibilities of generating fungus and infection. Therefore, to keep food safe and prevent from
fungus it is necessary for managers to carry out some important activities. These methods are
used to keep food away from decay. For this process, they need to collaborate with workers and
other staff to do these activities properly and efficiently (Handschuch, Wollni and Villalobos,
2013). But before perform any such functions, head of department is need to check effectiveness
of these methods. Along with this, for cleanliness, employers are required to make some
provision like give punishment to those who are not keeping proper cleaning approaches in
premises.
3.5 Problems associated with pest control in food items
In most organisations of hospitality sectors, management used pest control method to
prevent premises from germs and insecticides. If kitchen and other place of work area is
preserved from microorganism then it will help in decaying food from biological contamination.
But this process has many disadvantages also if not done in proper manner. Because chemicals
used in this method may harm on safety of food items. It contaminate eatables which are not
safe for ingestion. While if quantity of chemicals used in pest is less then after some point of
time, organism like rodents, bacteria and virus will occur again. Therefore, management are
required to handle this operation carefully as well as should be repeatedly on time. Along with
this, food items and raw materials should be kept away when pest control has done in premises.
3.6 Need for hygiene design and construction of food premises
In today's scientific world, consumers become more aware on hygiene and cleanliness
factor of eatable before consumption. Thus, it is essential for managers to concern on safety
factor of food. As technology has developed so far, therefore, it gives various methods for
associations to keep their premises clean (Dabbene, Gay and Tortia, 2014). Introducing new
equipments for cooking and preserving food help food industries to prepare their items more
quickly and in clean manner. In context with French Table Restaurant, its management has used
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latest technologies for preventing food from decay which helps in preserving nutrition level of
them also. Along with this, such process also useful in keeping premises clean.
3.7 Importance of training
In constructing premises clean and preventing food from contamination, management of
French Table has introduced new technologies. But in order to use the same in proper order by
workers, managers should give them essential training programs on time. This would be helpful
for both employers and employees. Training help workers to understand the importance of
cleanliness as well as know how to work on keeping the same in proper manner. While
employers will after then get trained staff who help in making the premises clean and delivering
food items in required manner.
TASK 4
4.1 Food hazard risk assessment
Potential Hazard Existing measure control New control measures Date
completed
Slips & trips Kitchen should be properly
cleaned and tools should use
properly (Crandall and et. al.,
2012). Usage of temperature
control system in premises.
Chef and other members of
kitchen area are required to
work in proper manner which
helps in preventing themselves
from harm.
Provide training to all
associated members of
restaurants. Check
cleanliness of premises
on regular time of
interval. Staff members
should be used gripped
shoes.
25 days.
Contact with fire, hot
oil and others
Recruit trained and skilled
workers as well as provide
proper uniform to them. Safety
equipments like Fire
Training and
development program
are required to be given
on regular basis to
32 days.
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extinguishers and exit gate
should be provided by
employers in kitchen and other
area.
employees.
Hygiene of Eater Appropriate techniques are
needed to used for cleanliness.
Standardisation are
required to be
followed.
25 days.
4.2 Food safety control system
In order to investigate safety of food items, assistant manager of French Table Restaurant
has used one of a special method named by HACCP which stands for Hazard Analysis Critical
Control Point. This would help in preventing food from physical, chemical or biological
contamination. For this process, management need to look out on some essential points which
are described as below:-
 Determine essential points to carry out and control the process.
 Set up limits for each phase.
 Prepare documents to continue the procedure.
4.3 Food safety guide for legislation compliance
Management of French Table restaurant has followed all amendable rules and regulations
which are established by UK Government (Chapman and et. al., 2010). This process has helped
this firm to gain sustainability as well as safe customers from food-borne illness or food
poisoning.
Some of legislation under this are:
 Health and safety act, 1974.
 General Food Regulation, 2004.
 Food Safety Regulation, 2004.
CONCLUSION
Form this report it has evaluated that due to increase in competition, company lie in hotel
industry doesn't give much importance to quality and hygiene factor. So this assignment has
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revealed some methods which are used by management of a firm to prevent and preserve food
from contamination.
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