The document discusses the importance of food safety in the hospitality industry. It identifies three main types of food hazards: biological, chemical, and physical contaminations. Biological hazards include microorganisms that can cause foodborne illness. Chemical hazards involve naturally occurring and added toxins. Physical hazards are environmental contaminants introduced during processing. The document also outlines regulations and best practices around food preparation, hygiene, cleaning, and inspection to control these hazards and ensure food safety. Consumer concern about food safety has been increasing in recent years.

1. The Importance of Food Safety in
the Hospitality Industry
MBA646
Prepared by: Yahya Abdulqader

2. I. Hazard Related to Food
Hazard related to food is due to many factors. Mainly, there
are three factors, biological, chemical and physical
contamination which can cause a food poisoning, food borne
illness and/or food borne disease.

3. I. Hazard Related to Food
1. Biological or Microbiological Hazard
Microorganisms are everywhere.
Some are beneficial, others cause spoilage, and a small number are
harmful and so can cause disease.
 Outbreak of infectious diarrhea with 70 laboratory confirmed cases and 107
probable cases occurred in a hotel in Greece (1999).
 Large outbreak of acute gastroenteritis which occurred among three groups of guests and
hotel employees in Virginia (2002).

4. I. Hazard Related to Food
1. Biological or Microbiological Hazard
 How can biological or microbiological hazards be controlled?
 Effective thermal processing used as a kill step (ex: cooking, pasteurization).
 Use of appropriate process controls (ex: Storage temperatures, Adequate cooling system)
 Effective cleaning and sanitizing procedures (ex: Sanitation Standard Operating Procedures
(SSOPs)).
 Use of food technologies to prevent the growth of bacteria or other biological
hazards (Packaging techniques, ex: use of vacuum packaging, Preservatives).

5. I. Hazard Related to Food
2. Chemical Hazard
 Naturally occurring, indirectly and directly added. (Toxicants that already exist in the food
itself such as histamine in seafood can cause an allergy or intoxication).
 Chemicals derived from processing (Nitrosamines and plasticizers from packaging materials).
 Domestic food preparation (heavy metals and agrochemicals residue (Pesticides, insecticides) as
well as veterinary drugs (antibiotics, growth hormones) known as indirectly added chemicals.
 Chemicals which legally added to food in a very small amount, this type is known as
food additive.

6. I. Hazard Related to Food
2. Chemical Hazard
 How can chemicals hazards be controlled?
 Chemicals should be stored separately from food products and packaging materials.
 Thoroughly rinse cleaning products and sanitizers from equipment during clean-up.
 Only approved chemicals should be used during cleaning and sanitizing, colorings
and additives.
 Pest control should be performed by professionals.
 Chemical residues in incoming food products should be controlled.

7. I. Hazard Related to Food
3. Physical Hazard
 Occurs when food contaminated with environmental contaminants during
processing and packaging is consumed.
 Some examples of physical hazard that contaminate food, slivers of glass, human hair,
nails, false nails, nail polish, pieces of jewelry, metal fragments from worn or chipped utensils and
containers, dirt, stones, frilled toothpicks.

8. I. Hazard Related to Food
3. Physical Hazard
 How can physical hazards be controlled?
 Material inspection and specification.
 Vendor certification and letters of guarantees.
 Metal detectors, x-ray technology (to detect bone fragments).
 Preventative equipment maintenance and proper sanitation procedures.
 Appropriate handling of packaging material, proper shipping, receiving and storage.

9. II. Food Safety Regulations
Education
and
training
Personal
Hygiene
Cleaning
and
Disinfection
Pest
Control
Food
Preparation
Inspection

10. III. Consumers Concerns
0%
5%
10%
15%
20%
25%
30%
35%
40%
45%
2011 2012 2013
Extremely or very concerned about food safety
Recent report issued in 2012 by The NPD Group, a Chicago-based market
research firm, NPD's Food Safety Monitor

11. References
• Biological Hazards. (n.d.) Agriculture, Food and Rural Development. Manitoba.
Retrieved from http://www.gov.mb.ca/agriculture/food-safety/at-the-food-
processor/biological-hazards.html#control_and_prevention
• Brom, F. (2000). Food, Consumer Concerns, and Trust: Food Ethics for a Globalizing
Market. Springer Link.com. Retrieved from
http://link.springer.com/article/10.1023/A:1009586529518
• Chemical Hazards. (2005). Food Safety. University of Nebraska-Lincoln, Institute of
Agriculture and Natural Resources. Retrieved from
http://www.foodsafety.unl.edu/haccp/start/chemical.html
• Daniels, S. (2014). Importance of Food Safety to Hotels. eHow.com. Retrieved from
http://www.ehow.com/about_5325694_importance-food-safety-hotels.html

12. References
• Food Safety Hazards. (2014). University of Rhode Island, College of the Environment
and Life Sciences. Retrieved from http://web.uri.edu/foodsafety/food-
safety-hazards/
• Fraser, A. (2007). Microbial Hazards. Chinese Food Safety.com. Retrieved from
http://chinesefoodsafety.com/sections/section2.html
• Henneberry, S. R., Piewthongngam, K., & Qiang, H. (1999). Consumer Food Safety
Concerns and Fresh Produce Consumption. Journal of Agriculture and
Resource Economics, 24(1):98-113. Retrieved from
http://www.waeaonline.org/jareonline/archives/24.1%20-
%20July%201999/JARE,Jul1999,pp98,Henneberry.pdf

13. References
• The NPD Group. (2012). How Concerned Are Consumers about Food Safety? Food
Processing.com. Retrieved from
http://www.foodprocessing.com/articles/2012/concerned-consumers-food-
safety/
• Physical Hazards. (2005). Food Safety. University of Nebraska-Lincoln, Institute of
Agriculture and Natural Resources. Retrieved from
http://www.foodsafety.unl.edu/haccp/start/physical.html
• Purnomo, H. (2006). Food Safety in Hospitality Industry. Research Gate.com.
Retrieved from
http://www.researchgate.net/publication/43330681_FOOD_SAFETY_IN
HOSPITALITY_INDUSTRY
• Ruggless, R. (2013). Report: Consumer concern about food safety grows. Nation’s
Restaurant News.com. Retrieved from http://nrn.com/supplier/report-
consumer-concern-about-food-safety-grows