Food Safety in the Hospitality Industry

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Free Download Food Safety in the Hospitality Industry by R Martin
English | 2019 | ISBN: 1682505375 | 334 pages | PDF | 8.33 Mb
The hotel industry forms one of the sectors of the hospitality industry that offer catering services for profit. People within the high socioeconomic group patronize prepared food from the hotels with the assumption that foods sold from these hotels are prepared under good hygienic conditions and that the food handlers will practice food safety. Food is a basic human need that plays a vital role in the sustenance of life. Its safety, however, has become a major concern to the food industry given that the consumption of contaminated food and water contributes to a myriad of health problems the world over. Although food prepared and served at the restaurants may look clean and taste delicious, it may have been contaminated by biological, chemical or physical hazards during the preparation procedures from the source through to service. Therefore, the food processors and food handlers either in hospitality and food processing industries should improve their knowledge and skill on food safety assurance. A systematic and continued training and education with behavioral changes, and supported with good law enforcement are likely to minimize the hazard related to food and its risks. Food safety risk management has been proved to be useful in making science-based decisions.

In this book, entitled Food Safety in the Hospitality Industry, food safety practices are addressed from various perspectives, together with management metrics to facilitate its implementation. The factors causing the contamination of the food may threaten the safe consumption of it and thereby make the foods harmful to human health. For this reason, it is necessary to utilize various resources to prevent the food from being contaminated in all stages of the food chain in hotels and restaurants, from processing to consumption. Understanding why safe food practices are not followed can help operators delegate resources accordingly. Visual mapping helps clarify areas to improve workplace food safety practices and illustrates linkages. This book is intended to examine the factors affecting food safety and offer effective intervention strategies of food hygiene practices.

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