Food Safety & Hygiene

Food Safety & Hygiene refers to all the practices that ensure the food served to guests is clean, safe, and free from contamination. It helps prevent foodborne illnesses, maintains quality, and ensures guest satisfaction.

• Why Food Safety & Hygiene is Important?
  • Prevents food poisoning and other illnesses.
  • Maintains cleanliness in food preparation areas.
  • Ensures compliance with legal and hotel standards.
  • Protects the health of guests and staff.
  • Reduces food wastage and improves overall efficiency.
• Types of Food Contamination

1. Biological Contamination:- When food gets contaminated by germs like bacteria, viruses, or fungi.
2. Chemical Contamination:- When harmful chemicals like cleaning agents or pesticides mix with food.
3. Physical Contamination:- When unwanted objects like hair, glass, metal, or plastic fall into food.

• Principles of Food Safety & Hygiene

1. Personal Hygiene:- Food handlers must keep themselves clean—wash hands, wear clean uniforms, cover hair, and avoid working when sick.
2. Kitchen & Equipment Hygiene:- All surfaces, utensils, and equipment must be cleaned and sanitized regularly to prevent contamination.
3. Food Storage & Handling:- Store food at correct temperatures, label properly, and keep raw and cooked food separate to avoid cross-contamination.
4. Safe Cooking & Serving:- Cook food to safe temperatures, reheat properly, and serve food at the right hot or cold temperature.
5. Pest Control:- Keep the kitchen clean, dry, and free from insects and rodents.

• HACCP (Hazard Analysis Critical Control Point:- HACCP is an international food safety system used to control hazards from production to service.

Main Steps:

1. Identify hazards
2. Determine critical control points (CCPs)
3. Set critical limits
4. Monitor CCPs
5. Take corrective actions
6. Verify procedures
7. Keep records

• Pest Control
  • Keep food areas clean and dry.
  • Use traps and approved chemicals.
  • Avoid leaving food uncovered.
  • Seal cracks and entry points.