This report provides an overview of food safety management within the hospitality industry, emphasizing the critical importance of ensuring safe and wholesome food for customers. It discusses methods for controlling food contamination, differentiating between physical and chemical hazards, and highlights the significance of proper cleaning, staff training, and safe food storage. The report also compares food poisoning and foodborne illnesses, listing common infections like Salmonella and E.Coli, and outlines preventative measures such as washing kitchen equipment and using sanitizers. Concluding that food safety is a moral and legal priority for restaurants, the report references academic sources to support its findings and recommendations for maintaining high safety standards in food premises.
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