Analysis of Food Management Practices at Hilton Hotel: Outbreak Report

This report examines a food poisoning incident at the Hilton Hotel, focusing on a norovirus outbreak among guests attending a wedding reception. The analysis identifies the highly contagious nature of norovirus and its potential spread through contaminated food handlers and surfaces. The report highlights critical failures in food safety and hygiene, including the need for clean uniforms, proper handwashing with disinfectant soap, and hair restraints for kitchen staff. It emphasizes the importance of implementing a Hazard Analysis and Critical Control Points (HACCP) system to evaluate and control biological, chemical, and physical hazards at each stage of food preparation. Additionally, the report stresses the necessity of maintaining clean walls, floors, and kitchen spaces to prevent contamination. The report provides valuable insights into preventing future outbreaks by improving food safety practices and management protocols.

Running head: FOOD MANAGEMENT OF HOTEL HILTON
Food Management of Hotel Hilton
Name of the student
Name of the University
Author note

1FOOD MANAGEMENT OF HOTEL HILTON
Introduction
Food and Beverage Management is indicative of the measures that are taken that can
help in ensuring that the health of the consumers are not compromised. This essay identifies
and describes the quality of beverage and food of hotel Hilton that has given rise to food
poisoning. It also sets forward three action-based solutions that can help in averting such an
incident in future.
Discussion
Highly contagious virus was responsible for the outbreak of diarrhoea among the
guests who had attended a wedding reception. It was found out from the pathology results
that norovirus was responsible for the incidence of food poisoning. Gastroenteritis spreads
easily between the people and can cause the people to vomit. Norovirus can prove to be very
contagious and it can spread easily from one person to that of another person
(Couriermail.com.au 2018). Infected food handlers along with touching of the surfaces that
has contaminations of norovirus may have given rise to such an incident of food poisoning.
The food handlers should have kept in a neat condition in order to prevent such kind of
incident. The surfaces and objects in a hotel specially in the kitchen should have been kept in
a disinfected condition that could have prevented such an incident (Davis et al. 2018). The
wedding guests must have touched their mouth in lieu of washing their hands that has lead to
the spread of norovirus. Direct contact with that of another person who has been infected can
give rise to this kind of incident.

2FOOD MANAGEMENT OF HOTEL HILTON
Figure: Dining Area of Hilton
Source: (Davis et al. 2018)
The cooks along with the waiting staff in Hotel Hilton should wear clean aprons along
with uniforms. The cook staff of Hilton should wash their hands at all times with a
disinfectant soap and they should refrain from wiping the hands on that of the uniform. The
uniform can contain bacteria that can spread to the food hence one should be careful about
doing this (Rahimi and Kozak 2017). The cook of hotel Hilton should wear hair restraints and
they should have clean along with manicured hands. HACCP is a systematic approach that
can help in evaluation of the food safety hazards (Wood 2018). It can help in the
determination of the critical control points in each of the stages regarding when a hazard can
occur. On the basis of this approach the biological, chemical along with the physical hazards
can be evaluated at each stage of manufacturing process in the hotel. It can help in assessing
whether critical limits have been met and in establishing of records for the purpose of
verification (Taylor, Snipes and Barber 2018). The walls and floors of the hotel should be
made of material that can easily be cleaned and they should be maintained in the proper

3FOOD MANAGEMENT OF HOTEL HILTON
manner. The maintenance of the walls and floors pertaining to the kitchen can prove to be
helpful in avoiding these kind of incidents (Chen et al. 2015). The space under the sink where
the rubbish is kept should be kept clean and hygiene should be maintained at all cost within
the hotel. The window frames of the kitchen should be dusted on regular basis so that dust
and dirt does not settle down that can affect the hygiene of the food prepared in the kitchen.
Figure: Kitchen of Hotel Hilton
Source: (Chen et al. 2015)

4FOOD MANAGEMENT OF HOTEL HILTON
References:
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food safety management schemes in New Zealand: A survey of the food and beverage
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Couriermail.com.au (2018). Virus ‘behind wedding nightmare’. [online] Couriermail.com.au.
Available at: http://www.couriermail.com.au/news/queensland/outbreak-of-food-poisoning-
after-wedding-reception-at-the-hilton-brisbane/news-story/
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