Report on Food Safety Fundamentals in Hospitality Operations

This report explores the critical food safety fundamentals within food and beverage operations in the hospitality industry. It focuses on the 4 C's: cross-contamination, cleaning, cooking, and chilling, emphasizing their importance in ensuring food safety and hygiene. The report highlights the significance of personal hygiene for food handlers, proper cleaning and sanitization practices, maintaining appropriate cooking temperatures, and the necessity of chilling food at set temperatures to prevent bacterial growth. It further discusses how implementing a strong food safety management system enhances brand image, customer experience, and competitive advantage. The report concludes that adhering to these food safety fundamentals is essential for attracting customers and ensuring sustainable business success in the hospitality sector. Desklib provides resources like this assignment to aid students in their studies.

Food and beverages operations

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Food Safety Fundamentals ( The 4C's) .................................................................................3
CONCLUSION ...............................................................................................................................4
REFERENCE...................................................................................................................................5

INTRODUCTION
Hospitality industry is defined as the broad category of service industry that
includes various departments such as food and drink service, lodging, travel and
tourism as well as event planning. Hotels, restaurants, bars and travel agencies are
included in hospitality sector (Chelladurai and Jayas, 2018). Food and beverage
operations are the important part of hospitality industry that includes various activities
such as purchasing raw material, preparing and providing food as well as beverages to
customers. In this report food safety fundamentals are covered that consist 4C's such
as cross-contamination, cleaning, cooking and chilling in the context of hospitality
industry.
MAIN BODY
Food Safety Fundamentals ( The 4C's)
Food safety fundamentals includes 4 C's are the standard practices that are defined by
the food and safety organisation across the world. These fundamentals includes cross-
contamination, cleaning, cooking and chilling that ensures that food products that are
prepared as well as served by the organisation are safe for customer's consumption.
According to my point of view cross-contamination is take place in the situation
when raw material through which food will be prepared is not handled properly and
multiple bacteria are spread in kitchen that lead to food poisoning. It is necessary to
maintain high degree of personal hygiene by the food handlers (Feinstein, Hertzman
and Stefanelli, 2017). The process of practising being hygienic and personal hygiene
facilitates organisation to reduce the chances of cross-contamination. According to my
view point there are various ways that enables organisation to eliminate cross-
contamination from the process of preparing food items such as raw meat should be
washed separately and use separated chopping board to cut raw meat and washing
hands, utensils and dishes with hot soapy water. The food and beverage sector of
hospitality industry communicates standards and measures on the bases of that they
have to prepare food products with safely.
I have analysed that cleaning is the important thing to maintain safety in food and
beverages operations. Food department of hospitality industry ensures cleanliness in

the process of preparing food items. I prefer washing had with soap for the duration of
20 seconds, paper towel or clean cloth is used for drying hands, surface or platform of
kitchen must be clean before and after preparing food on regular bases. Apart from that
I prefer use of sanitizers, anti-bacteria cleaner to prevent bacteria from thriving. I have
learnt various skills such as interpersonal skills, maintains hygiene and behavioural
competencies to interact with guest and enhance their overall experience with
organisation through providing and safe and hygienic food products. These skills and
competencies enables me to perform defined operations in most efficient manner to
achieve determined goals and objectives.
According to my perceptive food items must be cooked properly at high
temperature. I have analysed that food must be cooked for long time until steam comes
out from it. I always prefer to follow the instructions regarding temperature and time of
cooking different food products that enables to prevent them from lethal germs
(Purnama and Nurdiniah, 2019). I noticed that ideal temperature of re-heating food
product is 74 degree C or 165 degree F. Chilling is the another way that is used by me
for protecting food from germs through keeping food product in fridge at right
temperature. I have analysed that in business, it is required to chilled food at set
temperature which is below than 5 degree C which prevent food from harmful germs
germ getting grow and multiply.
As per my point of view, it is very important to implement strong food safety
management system in food and beverages operations in hospitality industry. It enables
organisation to establishing strong and reliable brand image among customers. I
believes that is customers found that, an organisation follows all food safety standards
and measures than they will prefer food of that organisation as compared to other
organisations. It helps business to enhance sales, profitability ratio and enables to gain
sustainable competitive advantages (Kastelli, Tsakanikas and Caloghirou, 2018). It
facilitates organisation to provide high customer experience through offering quality and
hygienic products and services to customers.
CONCLUSION
As per the above report, it can be concluded that hospitality industry covers wide
part of service industry that provides food and beverages, travel and tourism and

lodging facilitates. Food and beverage operations are the great part of hospitality
industry that is engages in preparing and serving food products to customers through
restaurant. Food sector of hospitality industry implements various fundamental of food
safety that enables organisation to attract large customer base.
REFERENCE
Book and journal
Chelladurai, V. and Jayas, D. S., 2018. Nanoscience and nanotechnology in foods and
beverages. CRC Press.
Feinstein, A. H., Hertzman, J. L. and Stefanelli, J. M., 2017. Purchasing: selection and
procurement for the hospitality industry. Wiley.
Purnama, I. and Nurdiniah, D., 2019. Profitability, firm size, and earnings management:
the moderating effect of managerial ownership. Advances in Economics,
Business and Management Research, 73, pp.41-46.
Kastelli, I., Tsakanikas, A. and Caloghirou, Y., 2018. Technology transfer as a
mechanism for dynamic transformation in the food sector. The Journal of
Technology Transfer, 43(4), pp.882-900.
Online:
4C’s of Food Safety.2021 [Online] available through :<https://tosh.in/blog/4cs-of-food-
safety-cross-contamination-cleaning-cooking-and-chilling/>