FOOD SAFETY AND HYGIENE IN FIVE STAR...

AGU International Journal of Professional Studies & Research http://www.aguijpsr.com

(AGUIJPSR) 2017, Vol. No. 4, Jan-June ISSN: 2455-1708; p-ISSN: 2455-6106

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FOOD SAFETY AND HYGIENE IN FIVE STAR HOTELS

*Sunil Sharma, **Gautam Tanwar

*School of Hospitality and Tourism Management

AP Goyal Shimla University

Shimla, India

Email: [email protected]

*School of Hospitality & Tourism Management

AP Goyal Shimla University

Shimla, India

Email: [email protected]

ABSTRACT

International hospitality commons and its brands stand for international quality local affinity. At

international hotels we consistently provide our local and international guest with professional

hospitality based on quality and on values. Food safety &hygiene is very important for the wellbeing

safety of our guests. The guest will not only experience the quality of the hotels through the comfort of his

room, but also through the quality of food provided in the entire hotel. It is therefore very important that

the concerned kitchen employees know how to handle and process .Food in a professional and consistent

manner by respecting the standards of International Hotel Resorts.

Keywords-----Safety, Hospitality, standards and security and clinical Borne Illness.

OBJECTIVES

The objective of this course is to explain the common cause of food borne Illness.

To outlines Fundamental microbiological concepts.

Describe the characteristics of important food borne pathogens and hazards.

Inspection process to summarize the procedures to be used in the control of food

borne illness.

INTRODUCTION

Food hygiene and safety usually refer to contamination with ―microorganisms‖ or ―microbes‖

whereas in communicable diseases the term ―infection agent‖ is preferred .All over the world

people are seriously affected everyday by diseases that are caused by consuming unhygienic and

unsafe food, we have to give due emphasis to goods hygiene practices to prevent and control.

Food borne diseases, Overview of food safety and food borne illness .Emerging food borne

pathogens and public health. Environment, human behavior and transmission of food borne

mailto:[email protected]

mailto:[email protected]



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pathogens. Basic concepts in food virology and Human nor virus food safety. Hygiene, handling,

cleaning and sanitation .HACCP and federal policy. Today, our food is arguably safer and more

accessible than ever before. Despite this, there appears to be an increasing lack of public

confidence in the food supply. A proactive approach to communicating about food would help to

reassure the public about its safety, restore consumers‘ trust in the authorities charged with

regulating it, and help people understand how to eat safely and healthily. While food risk and

benefit communication cannot be made into an exact science, condensed. It is intended to be

used as a quick reference and to complement more comprehensive documents on the topic of

food safety and risk communication that have been issued by several interaction or governmental

organizations. Food risk communication is the process of informing audiences, frequently the

general public, about food-related risk and safety issues, and providing sufficient information to

allow them to take action to reduce or avoid.

METHODOLOGY

The data collected in the paper is secondary data and all the information has been double

checked and then added to the paper. Mainly the data is collected from internet, past published

journals, research paper and the experience gained in the industry till date.

EMPLOYEE PERSONAL HYGIENE

All restaurant employees will maintain good personal hygiene practices to ensure food safety.

Grooming

Arrive at work clean—clean hair, teeth brushed and bathed with deodorant used daily.

Maintain short, clean and polish free fingernails. No artificial nails are permitted in the

food production area.

Wash hands (including under fingernails) and up to forearms vigorously and thoroughly

with soap and warm water for o period of 20 seconds.

When entering the facility before work begins.

Immediately before preparing food or handling equipment.

As often as necessary during food preparation when contamination occurs.

In the restroom after toilet use, and when you return to your work station.

When switching between working with raw foods and working with ready to eat or

cooked Foods.

After touching face, Nose, hair or any other body part and after sneezing or coughing.

After cleaning the tables.

After smoking, eating or drinking.



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Any other time an unsanitary task has been performed-handling cleaning chemicals,

wiping tables, picking up a dropped food items etc.

Wash hands only sinks designated for that purpose.

Dry hands with single use towels. Turn off Faucets using a paper towel in order to

prevent recontamination of clean hands.

Change disposable gloves as often as hands washing is required .wash hand before

donning and after discarding gloves.

Proper Attire

Wear appropriate clothing –clean uniform with sleeves and clean non –skid, close toed work

shoes (or leather tennis shoes) that are comfortable for standing and working on floors that can

be slippery.

Wear apron on site as appropriate.

Do not wear apron to and from work.

Take off apron before using the restroom.

Change apron if it becomes soiled or stained.

Hair Restraints and Jewelry

Wear a hair net or cap in any food production area that completely covers all hairs.

Keep beards and mustaches neat and trimmed.

Refrain from wearing jewelry in the food production.

Only a plain wedding band is permitted.

No necklaces, bracelets or dangling jewelry are permitted.

Cuts, Abrasions and Burns

Bandage any cuts, abrasion or burn that has broken the skin.

Cover bandages on hands with gloves and finger cots as appropriate.

Smoking, eating and Gum chewing

Smoke only in designated area .No smoking or chewing tobacco shall occur inside production

facilities.

Eat and drink in designated area only, A glass of water or a closed beverage container may be

used in the production area, when put out of sight.

.Chewing gum and eating candy during work in a food production area.



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HYGIENE IN THE KITCHEN

All kitchen staff must regularly wash their hands. Their hands must be washed in the hand basin

and not in the sinks used for food preparation. All work surfaces in the kitchen must be cleaned

regularly; the utensils must be washed and dried after use. The rubbish bins must be emptied and

cleaned regularly. Of course waste must be sorted (food in one bin, general rubbish in another,

and packaging into the third one)

Glove and utensils use

Gloves or utensils will be used for used for handling all ready to eat foods and when there are

cuts, sores, burns, or lesion on the hands of food handlers.

All employees handling food or utensils must:

wash hands thoroughly each prior to putting on gloves and when gloves are changed.

Change gloves when:

Beginning each new task.

They become soiled or torn.

They are in continual use for four hours.

Finished handling raw meat and before handling cooked or ready to eat foods.

Use utensil, such as deli- tissue/spatulas or tongs, as an alternative to gloves.

Cover cuts and stores on hands, including fingernails with clean bandages. If hands are

bandaged, clean gloves or finger cots (protective coverings) should be worn at all times

to protect the bandage and to prevent it from falling into Food.

LAUNDRY & LINEN USE

All employees will ensure that clean and sanitized cloths, towels, aprons, table‘s linens and mop

heads are used at appropriate. Linens should be kept separate by functional use to minimize risk

of cross contamination. All restaurant employees must:

Use wiping cloths and other cleaning cloths for purposes of cleaning and sanitizing as

needed.

Wiping cloths use for food spills from tableware and carry out containers shall be

maintained dry and used for no other purpose.

Wiping cloths used for food contact surfaces shall be held between uses in an appropriate

sanitizing solution.

We recommend that wiping cloths and aprons are changed as needed but at least every

day to minimize the risk of cross contamination .soiled cleaning linens and aprons



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should be placed in a designated container by use and taken to the laundry area at the end

of each shift.

Place soiled table‘s linens in a designated container for transportation to the laundry at

the end meal period.

Transfer wet mop heads to separate designated container to be taken to the laundry at the

end of each shift. This will minimize mold growth and infestation by pests.

VISITORS IN THE KITCHEN

Visitors in the kitchen are kept to a minimum and when visitors are present they must adhere to

the food safety practices followed in the kitchen.\

Employees and managers must:

Limit the access of visitors in the food production areas.

Provide hair restraints for all visitors to the food production areas.

Ask all visitors to wash their hands following the foodservice operation‘s procedures.

The restaurants employees will:

Post signs to inform all visitors of the following procedure:

Limited access to restaurant production areas.

Location of and proper use of hair restraints.

Location of and proper use of hand washing sinks.

Observe to ensure that procedures for visitors are followed.

Monitor visitor in kitchen.

ILLNESS, HAZARDS AND PEST CONTROL

All restaurant employees will respond to complaint of food borne illness promptly and will show

concern for the individual making the complaint.

When a complaint is received related to food illness, employees will referred to the restaurant

manager.

Contact the restaurant manager if/she is onsite.

If the restaurant manager is not on site write down the information about the complaint

using the food borne Illness Incident Report.

The Most Important contributory factors in food borne Illness

Improper cooling leaving cooked foods at room temperature, storing food in large

containers in the refrigerator.

Lapse of 12 hours or more between preparation and eating.



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Colonized/infected persons handling foods.

Inadequate reheating.

Improper hot Holding.

Contamination raw food/ingredients.

Food from unsafe source.

Improper cleaning of equipment and utensils

Cross-contamination from raw to cooked foods.

Inadequate cooking.

SAFETY IN THE KITCHEN

It is a commonly known fact that is a dangerous place. Accidents of all kind can happen if we are

not careful, mostly cuts and burns. A safe kitchen should conform to the following rules

RULES

Don‘t touch electrical appliances with wet

hands.

Do not work in a kitchen with a wet floor.

Don‘t leave saucepan handles stickling out

on the cooker.

Always use oven gloves.

Don‗t leave wire trailing across a surface

(The floor).

CONSEQUENCES IF RULES

DISOBEYED

You may be electrocuted.

You may slip and hurt yourself.

You may know them off and burn yourself.

You could burn yourself.

You could catch yourself in one and pull the

appliance on to yourself.



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FOOD -BORNE ILLNESS SYMPTOMS

For the most part, the majority of the different types of food-borne illnesses show the same

symptoms. However, the intensity of the symptoms, the time it takes for them to develop, and

their duration differs between each illness.

Common symptoms of food borne illness include:

Diarrhea

Abdominal cramps

Nausea

Fever

Vomiting

HOW TO PREVENT FOOD-BORNE ILLNESSES

Fortunately, there is a range of different ways to prevent food-borne illnesses from developing.

Businesses operating within the food industry must adhere to the proper food safety regulations

and standards such as the HACCP and the HARPC. Each country has their own set of food

safety standards which all businesses must adhere to.

http://www.rentokil.com/global/food-safety/food-borne-illnesses/


http://www.rentokil.com/global/food-safety/regulations-standards/



http://www.rentokil.com/global/food-safety/haccp-harpc/






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The World Health Organization has a variety of different documents, such as the five keys to

safer food, as part of their global strategy to decrease the burden of food borne diseases.

Ways to prevent food-borne illnesses

There are a handful of different techniques which can be implemented to reduce the risk of food-

borne illnesses. These include, but are not limited to:

PROPER HAND HYGIENE

The harmful organisms, which lead to food-borne illnesses, can often be carried on a person‘s

hands. Ensuring that proper hand hygiene is followed can go a long way in preventing food

poisoning.

Hand hygiene should be applied:

Before and after handling food, especially raw food

During preparation

After using the washroom

If wearing gloves, remembering to dispose of them safely and regularly can help in your

prevention efforts.

http://www.who.int/foodsafety/consumer/5keys/en/











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Separating foods

Raw foods, particularly meats, poultry and seafood can harbour a range of bacteria and viruses

which can be linked to the spread of food poisoning. These organisms can infect multiple

products during food preparation, transportation and storage. Because of this, it is important to

separate raw and cooked foods in terms of storage as well as using different utensils whilst

handling food.

FOOD HYGIENE



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Adhering to the proper food hygiene regulations issued by the government will help avoid the

spread of food-borne illnesses.

Good food hygiene consists of anything between cooking food to the correct temperatures to

ensuring all food preparation areas and utensils are thoroughly cleaned and disinfected after each

use.

Storage

Failing to follow the correct food storage methods can lead to food-borne infections being

spread. Unfortunately, room temperature provides the microorganisms that cause food poisoning

with the best conditions to flourish and multiply.

Storing food at temperatures below 5℃ and above 60℃ (63℃ in the UK) helps to slow down

and stop the growth of these microorganisms. However, it is important to note some of these

pathogens can still flourish in temperatures below 5℃. It is also important to follow the correct

storage instructions for each food type.





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WATER

Water is used a lot in food preparation from cleaning surfaces to washing food products.

Ensuring that the water used is safe and free from bacteria, viruses and other harmful pathogens

can help in preventing food-borne illnesses.

Food-borne illnesses and pests

When it comes to preventing the spread of food-borne diseases, implementing proper pest

control practices play an important role.

Pests such as flies, cockroaches and rodents can spread the diseases such as salmonella, E.coli,

and noro virus through defecating and regurgitation in food preparation areas.

Some pests can also carry the microorganisms that can cause food-borne illnesses on their body,

allowing for them to be transferred as they travel through the premises.

CONCLUSION

Food handlers must be supervised and instructed or trained in food hygiene .If food handlers are

not trained to the appropriate level ,they must be supervised and instructed by someone else who

is .It is good practice for senior supervisors and managers to have a higher level of training than

the staff they supervise,e.g—intermediate and advanced training. The food industry as reported

as researches has more room for improvement. Good hygiene principles need to be regulated and

enforced .There is need for introduction of standards, development on food safety management



http://www.rentokil.com/blog/cockroach-diseases/

http://www.rentokil.com/blog/how-can-rodents-make-you-sick/




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system that are suitable for the locality with continuous and intensive workshops for food

handlers. Small and medium size enterprises require government special intervention in from on

sponsored training publicity and other means of awareness creation there is also the need for

increased public awareness on good hygiene and food safety practices that consumers should

look out for apart from aesthetic attributes this will increase demand for quality and safe food, a

driving force that has pushed food safety and quality system up in developed countries research

in various regions and sector of the food industry was in adequate and more should be done.

Every nation has regulation that are supposed to protect its people against unsafe practices in

food production and the existing agencies needs to be equipped to change control.

REFERENCE

(1) Ababio, P.f&adi, d.d (2012)(internet journal of food safety) .

(2) Ministry of food and agriculture /World Bank (2007).

(3) WHO (1997) pesticides in food: 1997 evaluation.geneva, switerland.

(4) Food Hygiene Textbook by Susan Blanch

(5) Food Safety Handbook - by Richard Sprenger

(6) Food poisoning and food hygiene Textbook by Betty C Hobbs

(7) FOOD HYGIENE & SANITATION Book by S Roday

(8) Managing Food Hygiene Textbook by Nicholas Johns

(9) http://www.cfs.gov.hk/english/whatsnew/whatsnew_fst/whatsnew_fst.html

(10)http://www.sahealth.sa.gov.au/wps/wcm/connect/public+content/sa+health+internet/health+t

opics/health+conditions+prevention+and+treatment/food+safety/keeping+your+food+safe/perso

nal+hygiene+and+food+safety/personal+hygiene+and+food+safety

http://www.cfs.gov.hk/english/whatsnew/whatsnew_fst/whatsnew_fst.html

http://www.sahealth.sa.gov.au/wps/wcm/connect/public+content/sa+health+internet/health+topics/health+conditions+prevention+and+treatment/food+safety/keeping+your+food+safe/personal+hygiene+and+food+safety/personal+hygiene+and+food+safety



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