HAT302 Food and Beverage Management: Safety Issues and Solutions

This report analyzes food and beverage safety issues in the Australian hospitality industry, focusing on concerns related to healthy/organic products and the avoidance of added preservatives. It examines key regulations and laws, including FDA guidelines, food safety standards, and the Food Standards Code, which aim to ensure food safety and quality. The report proposes solutions to minimize food and beverage safety risks, such as implementing Hazard Analysis and Critical Control Points (HACCP) and ISO 22000, emphasizing hygiene, waste management, and nutritional quality. Recommendations include effective monitoring, pleasant environments, good hygiene practices, and integrated approaches to healthful diets. The report concludes that the food and beverage sector must prioritize customer health and safety by addressing these issues and adhering to regulations.

Running Head: Food and Beverage Management
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Food and Beverage Management
1/4/2019

Food and Beverage Management 1
Introduction
The Food and Beverage industry in Australia is mainly segmented into prepared foods,
beverages, meat, dairy products, fruits & vegetables, bread & grains, poultry & fish. It is also
subjected to heavy regulatory burden and excessive competition. It is stated that it increase by
a CAGR of 3 percent in the three years until 2016, because of the developing population of
Australia and increasing income (Hsu, Chang and Lin, 2016). In this report, an effort has
been made to discuss the issues associated with food and beverage safety. Then, examine the
key laws, regulations, and solutions to minimize the risk of safety of food and beverage.
Issues related to food and beverage safety
The food and beverage industry has undergone a massive transformation over the past few
decades due to competitive innovation and increasing demands of the customer. There are
two major challenges or issues associated with food and beverage safety (Brooks et al.,
2017).
 Healthy and organic products- It is one of the main issues in the food and beverage
industry with an approach to deliver customers with organic food products, which
is safe and contain sugar within the defined limit. It is stated that ready-to-eat and
processed foods were once on the top of the emerging trend but this challenging
trend does not retain the customers for a long time as they are looking for foods that
do not encompass artificial ingredients. There has been developing awareness
regarding natural and organic food products and their positive impact on health. It
favored the demand for healthy, natural, and organic food products, which comes
from organic gains of the healthy rice proteins, which raise the income of US$105
million (Nayak and Waterson, 2017).
 No added preservatives- It is another issue in the food and beverage associated with
the safety of the customer. The increasing use of food-associated disorders have
encouraged customers to carry out significant changes in their lifestyle, diet, and
thus makes them more conscious about their health. The train of ideas is pushed
toward purchasing food products without added preservatives, which might hamper
their health. The demand for food products, which do not contain the label of
‘healthy’, should be removed and to achieve the success they should avoid artificial
constituents from their food products. They should focus on adding value to their

Food and Beverage Management 2
food products without compromising on taste or reducing their quality and
developing the cost-effectiveness. They have to adopt various approaches to
maintain the increasing demand for organic and adulterated food products. They
have to take care of customer’s safety, security and the need to enhance food
tracing (Huang et al., 2017).
Key regulations and laws
The key regulations, which address the issues of food and beverage management, are-
 It is stated that in 2004, the Food and Drug Administration (FDA) published its
commitment to “Produce Safety from production to consumption to reduce foodborne
illness related to the ingesting”. It is regulated to reduce foodborne illness associated
with the protection of the health of customers (Parmigiani and Rivera-Santos, 2015).
 They have also assured Food safety and Quality for encouraging the National Food
Control framework in Australian to enhance food inspection and surveillance system.
 They should regulate Safe food production in Australia, which maintains food safety
issues and delivers information about the general requirements, which aims to
produce healthy and hygienic food.
 They should maintain food safety practices for developing potentially hazardous food
at proper temperature (Baker et al., 2017).
 They should implement safety standards, which permit industry, public, and the
society to contribute effectively and meet the needs of developing the technology.
 The Food safety Regulation 1994 sets out the definition to deliver customers organic
and healthy food products.
 They should enforce the food standards with avoiding the use of coloring and
ingredients such as additives, processing aids and majorly concentrate on adding
vitamins and minerals and composition of dairy products.
 They should monitor food production to safeguard those food products to be safe and
high quality.
 The implementation of Subcommittee for food regulation maintains the Australian
food industry, which should be responsible for monitoring, evaluating, and imposing
food regulation through their food acts ethical and considerable.
 The Communicable Disease Network of Australia monitors situations of foodborne
illness, which tends to the reduction of unsafe food practices.

Food and Beverage Management 3
 They should initiate the Food Standards Code with assistance taken from stakeholders
and other government agencies so that an initiative can be taken by the government to
stop distributing hazardous and contaminated food products, which affects the health
and well-being of customers (Reeve and Gostin, 2015).
Solutions to minimize food and beverage safety risks
They should provide an effective food control system to minimize the safety risks of food and
beverage and enhance the applicability of food safety. They should implement Hazard
Analysis and Critical Control Points (HACCP) to safeguard and control the safety of risk of
potential hazards that could threaten food safety. It will assist in focussing on activities such
as sanitation and hygiene, waste management, storage, and transportation
(Bumbudsanpharoke and Ko, 2015).
They should implement ISO 22000, which is a preventive system to protect customers from
foodborne illnesses. Food safety management involves general hygiene practices,
maintenance, and other similar issue. Their main aim is to identify and determine the
unacceptable risk and protect customer health and safety. They also need to enhance the
nutritional quality of food and plays a fundamental role in the quality assurance of services in
the food and beverage industry (Augustin et al., 2016).
The Publically accessible specification standard was maintained by the food and beverage
industry with the collaboration of the Confederation of food and drink industries (CIAA) with
the objective of reducing the weakness of ISO 22000. They focus on maintaining the
customer’s health and safety with the regulation implemented in the industry. They should
make sure that environmental, social, and economic sustainability would be practiced in the
initiative to maintain a responsibility to deliver high-quality products (Hebrok and Boks,
2017).
They should take care of the cleanliness of the food products and properly sanitize all
equipment in the management of food preparation and prevent from contaminated food. It is
significant to stop public health issue and develops high standards while handling food (Raak
et al., 2017).

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Recommendation
 They should execute effective and efficient monitoring solutions to safeguard
compliance of safety and hygiene.
 They should maintain a pleasant environment in which the customers can appreciate
food and company.
 They should develop good hygiene for the food and beverage industry, which is
critical to reducing the potential risk of cross-contamination,
 They should also safeguard that customer get high-quality standard food product in
order to meet the regulatory demands of the customer.
 They should also develop the regulation of Hazard Analysis and Critical Control
Point, which give assistance to promote health and hygiene.
 They should develop an integrated potential to healthful diets for children and youth
(Popkin and Hawkes, 2016).
Conclusion
The food and beverage sector is the significant and multifaceted part of society. They should
take care of the health and hygiene of the customers, as trends are changing and dynamic.
There are significant issues associated with food and beverage safety, which are healthy
products and no preservatives, which are to be taken care. The regulation needs to be
undertaken to protect against hazards and risk of food standards. They should assist in
reducing the risk of contamination and safeguard the health and well-being of customers.
They should always take care of customers and assist in a deal with the challenges and issues.

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