Food Safety within a Hotel - Assignment Example

 Food Safety within a Hotel Introduction Human health is a valuable item that must have all the considerations it deserves to make it better. Food safety is a principal determinant of human health, in this case. For this reason, it is important to advise the companies that engage in the production of food substances with a view to enhancing the human safety in relation to the consumption of such food products. As result, the paper will report on issues that relate to food safety and how to avoid them in the future (Smulders, 2006). Importance of Regulations on Food Safety All food producing companies should engage in the production of safe food substances. The instance is to ensure the possibility of the introduction of hazards that may have a severe effect on both the safety of food and its suitability for consumption by humans (Smulders, 2006). How Food Safety Is Effectively Ensured In Practice Where possible, to enhance food safety in an area, the below considerations must be in place; Restrain from certain places where the environment has a threat to the safety of food safety. Manage the contaminants, pests and diseases from animals and plants in a manner that limits the risks brought to food safety. Use those practices and measures that enhance the production of food in conditions that are hygienic in most of the occasions (Arduser and Brown, 2005). The Key Laws Relating To Food Safety The laws that contribute to the implementation of issues that promote food safety are; Food Act 2006, which requires the businesses of relating to food substances, to be only of those food substances safe for human consumption. Food Regulation 2006 that defines the details required in licensing of a business intending to operate in a food sector area (Arduser and Brown, 2005). Food Production) Act 2000 that provide the requirements on matters relating to the safety production of food substances. Sources of Information on Food Safety Management Information relating to the food safety management are primarily from the universal terms; the Safer food, better business (SFBB). The principal significance of SFB is to assist the small businesses in the procedures and the regulations required in ensuring the safety in food production and handling before consumption by human beings (Arduser and Brown, 2005). For this reason, SFB operates through the below subsections as way of conveying the intended information to the stakeholders handling the foodstuffs before the final human consumption; Safer food, better business for caterers that offers the information related to hygiene practices to small business engaged in food handling (Andrews, 2011). Safer food, better business for retailers that provide the safety food management practices to the retail businesspersons towards enhancing hygiene in the food industry. Safer food, better business for child-minders; that provide the simple, straightforward advice on food safety. For instance, the information pertaining to a child's nutrition, health and care practices. Safer food, better business for residential care homes; that help the caterers and the staff employed in the residential areas during the preparation and handling of foodstuffs in such places (Andrews, 2011). Safer food, better business for different cuisines, applicable to small catering businesses. For instance, the restaurants and takeaways that only serves specific groups of people such as the Chinese cuisine or Indian, Pakistani, Bangladeshi and Sri Lankan cuisines. Safer food, better business in other languages applicable also to Chinese cuisine in Cantonese (Andrews, 2011). Safer food, better business teaching resources for colleges that primarily aims to pass the knowledge perusing courses related to food safety issues in higher learning institutions. The Key Steps In a Temperature Control System An organization that produces food substances should be well conversant with the steps required for the control of temperatures of food substances. Consequently, the organization may use the steps below towards realizing the objective of regulating the food temperatures in a control system; The first step should include the development of a temperature monitoring system. In this instance, every staff in the organization should work on his or her assigned task on the regulation of the temperature control system (O'Fallon, 2011). Another step towards the temperature control system is the use of the required tools during the process. For instance, it should involve the use of accurate thermometers and also stopwatch devices in recording of all the required information useful in the temperature regulation of the food substance in question (O'Fallon, 2011). Finally, after obtaining the readings from the tools or the implements in the control room develop a systematic way analyzing the information so as to attain all statistical information content pertaining to the data values (Hill, and Sims-Bell, 2010).s Methods for the Safe Storage of Food Food preservation, has one primary objective that is the inhibition of the thriving of bacteria in food substances through providing those conditions of food that they cannot survive. Consequently, food preservation methods, may either involve the provision of extremely hot or cold conditions where such bacteria cannot survive(Hill, and Sims-Bell, 2010). For this reason, the below methods will be appropriate for enhancing the safe food storage; Freezing method entails keeping of the highly perishable food products such as fruits, vegetables and bread in reduced temperature conditions such as the refrigerators. Cold conditions, in this case, enable these feedstuffs to maintain their status quo freshness. Drying is also another food preservation method that entails the dehydration of the food substances using dehydrates. Salts remove the water content of the food, and as such making the food substance to last longer for consumption and also free of bacteria. Drying may take place either through air, sun, oven or smoking (Hill, and Sims-Bell, 2010). Canning method, on the other hand, entails the sealing of food substance in tightly packed or sealed containers. Such tightly sealed containers do not allow the entry of bacteria in the food substances or even discourages the entry of conditions that enhance the growth of bacteria such as the oxygen or enzymes. For this reason, canning method may either take place through pressure or water bath application methods of canings (O'Fallon, 2011). Apart from the so far mentioned methods above, there is also the pickling method of food safety storage method. Pickling is that method that uses the salts or vinegar in the food preservation process to enhance the fermentation process of the food substance. The method mostly applies to vegetables and fruits stored in jars (O'Fallon, 2011). Though looks related to pickling method, the other method of enhancing the safety in food storage is the salting method. However, the only difference is that salting applies to food substances from the animal products, unlike the pickling that applies to the plant products. Although the name may look strange, burial method entails the regulation of the oxygen and light contents reach the food substance so as to enhance the storage of food in a natural way (Hill, and Sims-Bell, 2010). Vacuum packing is also another method that involves the storage of food substances in an airtight environment such as a bag or a bottle. Finally, is then irradiation method or the cold pasteurization that discourages the growth of moulds or bacteria in a food substance. The method is mostly applicable to fruits and vegetables. The Importance of Personal Hygiene in the Control of Food Contamination Personal hygiene is an important factor in the control of food contamination. For instance, it is the human beings who handle the production of food substance before the consumption by the end user (Hill, and Sims-Bell, 2010). However, some of the food handlers may at sometimes carry with them some pathogens either on their hands, skin or air. For this reason, before gaining access to the food production house, there should be thorough checks on such workers. The essence, in this case, would avoid the contamination of the food products that further would limit the spread of such diseases to the final consumer of the food products from the company (Hill, and Sims-Bell, 2010). If possible, there should be continuous assessment of the health conditions of all the employees in the food processing company at a periodic interval. Consequently, It would help in eliminating the possibility of the outbreak of diseases due to the consumption of the contaminated food products from such companies (Hill, and Sims-Bell, 2010). Cleaning and Disinfection as a Process Supporting Safe Food Production Cleaning defines an act of aiming to ensure the complete removal of all dirt or anything related to a food substance or any other object that goes against the ethics of cleanliness (O'Fallon, 2011). Disinfection, on the other hand, has the primary objective of eliminating or inhibiting of all the microorganisms in a food substance. For this reason, cleaning and disinfection in food production industry function together. Their primary objective, in this case, is to enhance the removal of all dirt and the destruction of all the microorganisms present in food substances especially in the appliances and the packaging stages. In addition, the two processes may involve the products contaminated by microbes or remains from the pesticides (Pampel, 2009). Pest Control Problems in the Food Premises Management and control of pests in the food premises are always detrimental the high costs it requires in containing these pests. A lot of finances is necessary for acquiring the effective pesticides that can ensure the complete weed out of the pests from the food premises (O'Fallon, 2011). In addition, when there is n o exercise of care and precaution in the management of the pests, it may sometimes lead to the destruction of buildings (Pampel, 2009). For instance, some the chemicals used in the control of the pests may be such corrosive in their nature that may lead to the development of the cracks on the walls. In some severe case, control of pests may lead to the loss of bios in the premise. The instance may occur, especially in the scenarios where an individual does not take the precautionary measures of hygiene in handling the chemicals. Other problems that also come with the use of pesticides in the food premises are the pollution of the surrounding environment. For instance, effects of rains may wash away the sprayed chemical and then find their way in water bodies. Air pollution also may occur due to the scent emitted from such chemicals (Pampel, 2009). Hygienic Design and Construction of Food Premises Design of a food premise for the purposes of enhancing hygiene should take care of the below considerations; Easy cleaning and the disinfection of the food premise by the staffs Should allow for easy flow of dirt, toxic materials and also prevent the accumulation of toxic materials on surfaces. Promote proper food hygiene practices in the food premise Discourage or completely inhibit the entry of pest access in the food premise (Andrews, 2011). In some cases, ensure that the food is cold or hot during its preparation, storage and before it is sold. Training As a Quality Assurance Mechanism As a Quality assurance mechanism, the primary objectives of training are; To encourage and promote quality management and evaluation of education (Andrews, 2011) To exchange of good practices in relation to food safety; To highlight the role of VET To improve the image of VET; Food Hazard Risk Assessment The below example presents a food hazard risk assessment in food preparation and food service areas such as the restaurants, cafés, sandwich bars, pubs, takeaways or hotel kitchens (Pampel, 2009). The Scene In this instance, the caterers conducted the risk assessment on a cafe that has five permanent employees who work on shifts in the preparation, cooking and the service of the food to the management in the organization (O'Fallon, 2011). Also in inclusion, is the less than eighteen-years-old child who works on Sundays in serving food, loading and unloading the dishwasher. The underage person has work permit from the government authority, so there is no cause for alarm over his age, in this case. However, there is a staff member that is not fluent in English. The location of the business is on a busy highway, and it opens as early as 6:00am to 6:00pm Process of Carrying out the Risk Assessment To achieve the objective, the caterers followed the guidance stipulated in the Control of the Risks in Workplace. Consequently, in identifying the potential hazards, the caterers; Reviewed the guidance contained in the HSE web pages concerning the Catering and Hospitality and also concerning the Employment of Underage Persons (Andrews, 2008). Conducted a visit around the kitchen, the stockroom, and all other areas; The objective here was to identify anything that could be a risk in relation to the HSE guidance. Cateress proceeded to hold some discussions with the employees with the intention of evaluating their knowledge and experience. In addition, she also noted in their considerations with the centre of focus for this discussion being on the issue of enhancing the young person’s safety employed in the department (Andrews, 2008). Assessment of the records containing the previous accident cases from the department with the intention of knowing the cause of such accidents. Consequentially, the caterers in this instance noted down on who is at a high risk of getting injuries from the workplace and by what means he or she may succumb to such injuries (Andrews, 2008). After the identification of the likelihood of the occurrence of risks, the caterers, also noted on the possible controls, that could prevent an individual from succumbing to injuries while in the workplace. In evaluating the possible control methods, the caterers, did the comparison in relation to the HSE guidelines. In cases, where the guidelines did not give concrete direction on the risk prevention, the caterers suggested her preferred ways to its solution (O'Fallon, 2011). Necessary actions should follow immediately after the identification of risks. For this instance, the cateresses reviewed on the findings with the employees so as to showcase to them on where they should correct immediately for the purposes of eliminating risks in the department (Andrews, 2011). The caterers further notified the young person’s caretaker on the risks he stood at encountering while still working in the organization and what methods or steps they should take as his caretakers to assist him. For the case of the worker who is not fluent in English, the caterers suggested for the arrangements for him in ensuring that he learns the language for his proper communication at the workplace (Andrews, 2011). As a way of ensuring complete safety in the department, the caterers resorted to doing risks assessment yearly or in any situation that may call for such assessments before even one year elapses. To further support this objective, the caterers advised the employees in the department to cooperate with her on all the issues relating to safety; however, minor or major they may seem to be (Arduser and Brown, 2005). Food Safety Control System Objectives The principal objectives of food control systems are: Protecting public health by reducing the risk of food consumption. Protecting consumers from consumption of food substances due to wrong information provided on them (Berger and Parenteau, 2010). Contributing to economic development by maintaining consumer confidence in the food system. Formulation of well-defined policies towards the regulation of food consumption at the international scenes. Scope The scope of food control system is to all food produced, processed and marketed within the country, including imported food. Components of Food Control System (a) Food Law and Regulations Laws regulating to food control and regulations will serve the purpose of enhancing food safety by reducing the possibility of occurrences of risks that may come through the consumption of such foodstuffs (Channing, 2013). (b) Food Control Management Food control management will only be effective in an organization when there is cooperation between the management especially in implementing the policies that contribute to the enhancement of food safety (Boye and Godefroy, 2013). For this reason, the management should lead by example in ensuring the implementation of the available policies towards food safety management programs. For instance, there should be assigning tasks to each employee in the organization on the issues that would lead to the management of risk on food safety issues. Such instances may include the establishment of regulatory measures, monitoring system performance, facilitating continuous improvement, and providing overall policy guidance (Hill, and Sims-Bell, 2010). (c) Inspection Services Implementation of policies defined by the organization does not necessarily mean the solution of the problem before the organization. As such, the management should have a well-qualified staff to supervise the post implementation of the food safety issues. Consequently, the impact may lead to the elimination of the aftermaths that may result due to improper implementation of the food policies in relation to its safety in the organization (Hill, 2014). (d) Laboratory Services Foodstuffs are those substances that are basic to human life but also may prove to be most hazardous materials of the human life if not given proper attention. Consequently, before consumption of any foodstuff, it is important to evaluate its composition so as to determine its levels of toxicity. F or this reason, an organization, engaging in food production, must perform all the laboratory tests on the food sample before presenting it for human consumption. Such tests would be beneficial in designing the composition of food sample in relation to the body’s health requirements (Mead, 2005). (e) Information, Education, Communication and Training All the stakeholders involved in the food production need to be aware of the information relating to food safety. Consequently, the food processing organizations should have a system that offer the information, educational services, communication and trainings to their employees o the issues required for enhancing food safety. In addition, the government and the nongovernmental organizations should also come in an offer their support where necessary (O'Fallon, 2011). Food Safety Guide For Legislation Compliance Food Safety Guide for legislation compliance may entail the below suggestions; Waste cooking oil from catering premises dealing environment of carrying the food production. Feed Hygiene Regulation on farmers requiring them to register with a local authority under the Feed Hygiene Regulation. Food handlers: fitness to work that assists the managers and staffs to prevent the spread of infections come from food substances (Pampel, 2009). Food Safety Act 1990 for food businesses handling food products. Enforcement of hygiene regulations on egg production sites. Management of outbreaks of foodborne illness and their outbreaks. Distance selling guidance for food businesses. Temperature control legislation that defines the standard temperatures of producing certain foodstuffs efficiently. Food safety, traceability, and product withdraw and recall: General Food Law Regulation guidance for food businesses. Guidance on how to manage shellfish toxins. Shelf life and storage of food. Conclusion There is a need to enhance food safety so as to avoid the loss of life lives due to food consumption. For this reason, an organization, should consider implementing the suggestions presented in this report so as to realize the objective. Reference List Andrews, S. 2008. Textbook of Hotel Housekeeping Management and Operations. New Delhi: Tata McGraw-Hill. Andrews, S. 2011. Introduction to Tourism and Hospitality Industry. New Delhi: Tata McGraw-Hill. Arduser, L. and Brown, D. 2005. HACCP & Sanitation in Restaurants and Food Service Operations. Ocala, Fla.: Atlantic Pub. Group. Berger, L. and Parenteau, C. 2010. Food Safety for Managers. Boston, MA: Berger Food Safety Consulting. Boye, J. and Godefroy, S. 2013. Allergen Management in the Food Industry. Hoboken, N.J.: Wiley. Channing, J. 2013 Safety at Work. Hoboken: Taylor and Francis. Hill, K. and Sims-Bell, B. 2010. Career Opportunities in the Food and Beverage Industry. New York: Ferguson. Hill, V. 2014. A Kaizen Approach to Food Safety. Cham: Springer. Mead, G. 2005. Food Safety Control In The Poultry Industry. Boca Raton, FL: CRC Press. O'Fallon, M. 2011. Hotel Management and Operations. Hoboken, NJ: Wiley. Pampel, F. 2009. Threats to Food Safety. New York: Facts on File. Smulders, F. 2006. Food Safety Assurance and Veterinary Public Health. Wageningen: Wageningen Academic Publishers. Read More