Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century

Hospitality Restaurant Operations: Safety and Hygiene Practices

“…Temperature control has yielded fruits as evidenced from previous studies. Thus, food must be kept at proper temperature during delivery, storage, display, sale and consumption to suppress bacteria, viruses and fungi from multiplying to an unsafe level [2,22]. The temperature inside the refrigerator should be kept at or below 4°C and the freezer at or below −18°C.…”

“…Food safety initiatives are critical to both independent and dependent restaurants, whose main aim is to develop an all-inclusive farm-to-fork strategies [1,2]. It is therefore important for these organizations to develop and implement food safety and hygiene procedures and practices in order to ensure a free microworld and thus eliminating the occurrence of related foodborne illnesses among their clientele, both internal and external.…”

“…Thus today, hotels and hotel restaurants host people from all walks of life, but on the other hand a source of income to many hospitality practitioners worldwide. Further, the larger hospitality industry has emerged as one of the highest foreign exchange earners for many countries in the world [2,7,8]. However, increased activity as a result of mobility is speculated as being the probable cause of vulnerable diseases, including foodborne illnesses as well as food intoxication across the world [3,5,[9][10][11].…”

“…This is on the basis of the problem being more prevalent within the food and beverage sections of hotels as compared to other operational departments, although all front-of-the-house staffs have a role to play in the process of not only eliminating but also minimizing the spread of foodborne illnesses and food intoxications. In general, disease transmission in the global hospitality's restaurant business remains a significant universal economic problem, public health issue, and restaurant management challenge that needs concerted efforts in order to solve [2]. This is for the reason that hotels have an active role and thus considered to be the hot bed in the spread of diseases from a social point of view.…”

“…Thus, it is possible to customize these OSHA requirements within hospitality's food and beverage operations in order to curb the ever-increasing threat of foodborne illnesses. According to Motarjemi and Lelieved [2] the most common foods that caused food poisoning in 2010 are presented in Figure 1.…”