Food Safety Framework for Management in the Hospitality Sector

Running head: MANAGEMENT
Management
Name of the Student
Name of the University
Author Note

1MANAGEMENT
Table of Content
Identified Issues Analysis..........................................................................................................2
Key regulations/Laws.................................................................................................................3
Recommendation........................................................................................................................5
Food Safety Framework.........................................................................................................5
References..................................................................................................................................7

2MANAGEMENT
Identified Issues Analysis
According to Shukla, Shankar and Singh (2014) food items providers in hospitality
sector involve hotels, restaurants, café and other small and medium size food outlets for
customers either to eat or for takeaway. According to the author of this article, a fundamental
requirement for such businesses is to demonstrate that food handling and preparation
processes are safe enough as well as keep documentation to ensure this. Lam et al. (2013)
claims that good food hygiene helps to ensure that food items that are safe to consume such
as preventing harmful microorganism. To maintain such standards of hygiene, business also
needs to follow and implement the regulation that further protect the business. . However,
failing to comply with or meet the standards is a concern for safety and survival of
businesses. For example, in 2013, a small restaurant used stale ingredients with the Pasta
items that were kept in Refrigerator for long; so the equipment was contaminated.
Consequently, people were outraged at the restaurant due to the same (Lawrence, Richards
and Lyons 2013).
In the above stated context, Nyarugwe et al. (2016) commented that authorities
supervising food hygiene should visit the restaurants to observe where the settings are
complying with the regulatory framework. This can be done effectively by paying attention to
samples for scientific analysis and existing records. Another incident occurred in 2016 in
Adelaide Australia, where a middle sized restaurant was imposed with monetary penalty due
to the failure to ensure that raw material come from safe sources (Nyarugwe et al. 2016). The
raw meat that restaurants take from its supplier were stale and rotten; although, the restaurant
was not directly responsible for the incident but failure to ensure safety in each department is
a serious crime because many visitors at restaurants suffered from persistent dehydration.
Food Safety and Standard department of Australia provided the analysis of epidemiological