Food and Safety Management in Hospitality Industry

Running head: Hospitality
Hospitality
Food and Safety Management

1
Hospitality
Introduction................................................................................................................................................................. 2
1.1 Controls needed for preventing Physical &Chemical Contamination.........................................2
Chemical Contamination.................................................................................................................................... 2
Physical Contamination...................................................................................................................................... 3
1.2 Characteristics of Food poisoning and Food-Borne Infections......................................................4
Food Poisoning....................................................................................................................................................... 4
Food Poisoning Symptoms................................................................................................................................4
Food Poisoning Causes....................................................................................................................................... 5
Food-Borne Infections........................................................................................................................................ 5
Symptoms of Food Borne Infections............................................................................................................ 5
Causes of foodborne infections.......................................................................................................................6
1.3 Control Measures of Food Borne Illness..................................................................................................6
2.1 Food Spoiler Agents.......................................................................................................................................... 7
2.2 Methods of Food Preservation..................................................................................................................... 9
2.4 Evaluation of Food Preservation.............................................................................................................. 11
3.1Steps in Temperature Control System....................................................................................................11
3.2Methods of Safe Storage of Food................................................................................................................12
Conclusion.................................................................................................................................................................. 13
References.................................................................................................................................................................. 14

2
Hospitality
Introduction
The safety management and also hygiene of food; both have become very significant in
these days in terms of the food industry. The reason behind keeping the food safe is that it
can give us nutrients if kept healthy and it also can cause us food poisoning and other
diseases if not kept safely (Kumar, et al. 2013). Hence, the safety of food should be taken
seriously and hygiene is also a significant part for the businessmen who words in the food
industry for becoming sustainable in market industry of food. The International
Organization for Standardization developed ISO 22000 Standard for maintaining the food
safety and security too. This organization also displays the necessary requirements of food
and it consists of the interactive communication, programs prerequisites, principles of
HACCP and management systems. The system shows and evaluates the hazards of food on
every level of the supply chain of food; be it in the process of supply of ingredients or when
the preparation is going on (Vladimirov, 2011).
1.1 Controls needed for preventing Physical &Chemical Contamination
Chemical Contamination
This contamination happens with the food coming in association with chemicals and these
chemicals are so dangerous that they can make a person suffer with food poisoning
(Szerletics 2008). The sources which are common when it comes to the chemical
contamination of food are:
Kitchen Cleaning Agents: Chemicals should always be stored in a proper manner. These
chemicals are the ones which are used in the cleaning of the kitchen. Foods which are being
prepared or already prepared are not brought closer to these chemicals as these chemicals
can contaminate the foods very much.
Unwashed Eating Foods: There are many fungicides and also some pesticides that are used
on fruits and the vegetables for supporting them to develop absolutely free from the
diseases that are dangerous in case if consumed in any way. Therefore, for removal of these

3
Hospitality
pesticides, the veggies and fruits must be washed several times with clean water before
preparing and eating (Rather et al., 2017).
Containers made of Non-Plastics: The jars or containers which can be used for only once
like plastics cannot be used again, no food should be kept in them (Hussain, 2016).
Pest Control Products: It is dangerous to intake any rat poison or fly spray by mistake in
food. Therefore, the food products should be kept away from such pest control items.
Equipment Maintenance Chemicals: There are machines which are used continuously for
the preparation of the food. Like mixer grinders etc. These are all in need of oiling every
now and then so that they are up and running. Hence, such things can also contaminate
food if they are not taken care of.
Physical Contamination
Such contamination occurs when there are physical objects supporting in the
contamination of the food. There are times when the contamination of food is done
physically, at the same time the food is biologically contaminated too (Caraveo et al., 2013).
There are several cliché sources which help in the physical contamination of food. They
are:
Hair:
Hair should be neatly tied while preparing the food and serving too as they can fall in the
food and contaminate it.
Metal or Glass:
The crockery and all the other products must be maintained in a proper way. Nothing is to
be kept in the kitchen which is broken or rusted. This can contaminate the food.
Pests:
Rats and cockroaches are always found where there is food. They eat food and leave their
droppings everywhere. Hence, this helps in food contamination (Hutchinson, 2017).