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Hospitality Management--Food Safety Management
Pages 8 (2008 words)
Student Name Professor Name Course Title 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). ...
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