Professor Name Day Month Year Food Poisoning and its Impact on the Catering Industry Introduction The tourism industry, and in particular the catering sector, is largely judged in the court of public opinion. Many aspects determine whether or not people will trust a certain destination, venue, or attraction…
With this comes a great responsibility to ensure the safety and integrity of the food supply. Little kills a tourist destination or catering business more than bad publicity. This can occur in the media, or via word of mouth. One of the primary concerns in the industry has long been outbreaks of food poisoning (Adams and Morrell 38). Catering businesses must depend not only on their own quality control standards, but also on the safe supply of fresh food to their business as well. It is critical that food born illnesses be eliminated from the food supply to the greatest extent possible. Much has been discussed in this area in recent years as the number of tourism based businesses continues to grow exponentially. This paper will examine a particular case of food born disease that directly affected the catering industry in Africa, and will enter into a discussion of relevant legislation and recommendations to avoid future outbreaks worldwide. Case Study and the Causative Agent Salad has long been a staple of the catering industry. Nearly every meal in world wide tourist circles, particularly meals that are catered, have some form of salad mix as a part of the set menu (Henderson 318). Produce, however, must be handled carefully as there are many food born diseases that can result if not properly handled (Chapman et. al. 1101). Because of the mass quantities of lettuce and other ingredients of salad that must be collected for any one event, it becomes even more critical to examine the health and safe of such food products. Since salad is not cooked, heat and extreme temperatures utilized in the cooking process do not assist in the elimination of contaminants (Amhadi and Hussain 172). One such case study was recently conducted in Nigeria to determine the prevalence of food born bacteria in ready made salad mixes typically used in the catering industry. General Details Scientists tested 150 different ready-to-eat salad samples from various sources in Calabar, South Nigeria. The samples were taken from such tourist and catering sites as fast food centers, wedding reception banquets, and birthday parties in the main part of the city. This occurred during the three-month period in order to ensure that the food and produce supplier remained relatively consistent (Udo et. al. 1). During the analysis of the samples, it was discovered that five main types of bacteria were present in the lettuce on an above average scale. “The probable human pathogens isolated were Staphylococcus aureus 35 (41.18%), Escherichia coli 21 (24.71%), Klebsiella aerogenes 11 (12.94%), Slamonella Enterica var Typhimuirum 3 (3.53%, and Bacsillus species 15 (17.65%)” (Udo et al 2). It was discovered that an astounding 40% of fast food centers, 52% of birthday parties, and 78% of wedding receptions had enough bacteria in their salad to cause food poisoning amongst the guests. Obviously this is an unacceptable number, but this case study is reflective of the overall danger of the food preparation industry if proper handling of food is not undertaken. The case study from Nigeria demonstrates that salads typically eaten in tourist venues and at catering events are often contaminated with pathogens that can cause grave illness in humans. This indicates a strong need to take care that food service personnel, particularly in the hospitality industry, use proper hygiene standards and that fruits and vegetables are disinfected and stored at the ...
Cite this document
(“Hospitality Management--Food Safety Management Essay”, n.d.)
Retrieved from https://studentshare.net/tourism/91392-hospitality-management-food-safety-management
This report has presented a complete analysis of different issues pertaining to two different services providers in the industry. The overall purpose was to check and analyse whether different aspects of hospitality management and project management are carried out in accordance with the best practices.
Currently, the hospitality industry is facing boom in the business, which is the result of increased global trade that has necessitated traveling. However, there are a number of challenges that hinder the otherwise rapid growth of the industry. This paper will discuss the current challenges faced by the hospitality industry and their effects on the operation of individual industries.
It includes all the necessary accountabilities, organizational structures, policies as well as procedures. According to International Civil Aviation Organization (ICAO) requirements, the providers of such services are liable to provide a safety management system (Iata, n.d.).
However, the concept of hospitality business was initiated and kept on flourishing as the notion of traveling became common (Effective Leaders, Customer Value Needed for Success in Today's Marketplace Hotel News Resource). In the past, people do not use to travel much as there was no advancement in transportation but as time passed by and new inventions took place, everything became fast and steady and so it became easier for people to travel.
Trade union membership is low but in some countries collective agreements have been extended to cover all workers. Knowledge boundaries need extending to convey a view of employment relations that is not western-centric and drawn from 'Anglo' countries.
Employment relations in the British hospitality workplaces are different on a national and private service sector comparison.
This will also consider the barriers to HACCP application and workable solutions as a prerequisite to the proposed plan for the HACCP application. The second part which is a project plan for HACCP implementation will be contained with in a power point presentation with key targets and milestones showing how the process will be accomplished.
This paper presents a report of a research literature on cheese, wine and wine-food connection, the catering cycle, Beer, Cider and Perry and tea, coffee and chocolate. The domestication of animals and cultivation of food products involved the creativity of man in making maximum utilization of food products through the various preparations
Law may be categorized into civil, criminal and international however the most applicable in the hospitality industry is civil law. Majority suits filed against hotels are basically negligence claims. Laws affecting lodging
In our paper we have selected the third point in which we have to critically analyze and evaluate the key environmental factors that have a role in influencing the business development decision with respect to the
12 Pages(3000 words)Essay
GOT A TRICKY QUESTION? RECEIVE AN ANSWER FROM STUDENTS LIKE YOU!
Let us find you another Essay on topic Hospitality Management--Food Safety Management for FREE!