QUESTION

a) Discuss the two main systematic approaches to food safety that have increasingly
been used in the hotel industry
(b) Using a cause-and-effect diagram , describe the five key categories, that are essential
for obtaining quality

Food Safety and Quality in the Hotel Industry

1. Systematic Approaches to Food Safety

Systematic approaches to food safety are discussed throughout the book. These approaches are based on the idea that food safety has to be ensured at every stage of the process, from food production to the final consumption. This in turn leads to quality in the final product. Two main systematic approaches to food safety are discussed in the book. One is Hazard Analysis and Critical Control Points (HACCP) and the other is Food Safety Management Systems (FSMS). HACCP is a systematic approach to the identification, assessment and control of hazards. It has been widely used in the food industry. There are seven principles of HACCP and these include hazard analysis, identification of critical control points, establishing critical limits for preventive measures associated with each critical control point, establishing procedures to monitor the critical control points, establishing corrective action to be taken when monitoring shows that a critical control point is not under control, establishing effective record keeping to document the HACCP system and finally, establish procedures to verify that the HACCP system is working correctly. FSMS provide a systematic approach to managing food safety, incorporating the essential principles of HACCP and also incorporating the pre-requisite programmes and make use of the Plan-Do-Check-Act cycle. This starts with establishing, documenting, implementing and maintaining an FSMS which is based on the HACCP principles. The system towards continuous improvement by following the Plan-Do-Check-Act cycle on a regular basis, seeking to make addition and improvement on the system. Also, FSMS emphasis on a management commitment to food safety through a clear and visible demonstration of senior management being involved in promoting food safety. Finally, it also specifies roles and responsibilities to all staff in ensuring that the food safety system is effective. The two main systematic approaches discussed in the book were HACCP and FSMS. It is also mentioned in the book that a cause-and-effect diagram, which is also known as a fishbone diagram, was used to show the factors influencing food safety and quality. The diagram categorizes factors that can impact food safety and quality into five categories. These are people, processes, equipment, materials and environment. The diagram shows the inter-relationship amongst these factors and how they can lead to food safety problems and also poor quality. A fishbone diagram uses a visual method to show the cause and effect. It is a tool that helps to identify, sort and display possible causes of a specific problem or quality characteristic. At the same time, it allows to identify areas for further data collection and generate ideas for corrective actions.

1.1. Approach 1: Hazard Analysis and Critical Control Points (HACCP)

So what does the HACCP approach involve? We are given that food safety hazards can arise at any stage of the food production process, and that the final product can only be as safe as the most unsafe stage. It is in stating this that the text refers to the HACCP logic; the focus for controlling hazards should be at the critical points in the process where the hazard is most easily controlled. In other words, the application of the HACCP standards can only be achieved when a detailed analysis of the total process establishes where and how to control the hazards. Therefore, the best possible method of providing safe food is to prevent the hazard from occurring at all. Food safety management needs to be encompassed as one complete quality parameter that needs to be managed at every level in the organization. This is why the book actually adopts a process that can be used on a continual basis: a PDCA (Plan-Do-Check-Act) approach. The PDCA approach offers a competitive quality assistances, and it’s also harmonized with the HACCP. This means that quality management systems which apply the PDCA can accrue high effectiveness and dependability whilst providing continual levels of improvement and conformity to SARs. And the same old chestnut of ‘people’ surfaces once again in the last line; the text says that food hygiene training in the hotel industry normally focuses on tilt-cleaning techniques, pest control, temperature control, and date labeling. This listing of features may come as a revelation to some, but for others – particularly those involved with the delivery or development of training programs for hospitality staff – this could be fertile grounds for critiquing the current state of the food safety in industry training programs. With the HACCP theory and its logical correlation with the cause-and-effect diagram, it is foreseeable that this analysis can become a very important and prime analysis for addressing systematic cause in food processes. It appears that the HACCP provides a systematic preventive approach to these concerns. However, such an analysis is still in preliminary stages and a lot of practical evidence in terms of its effectiveness in the food industry is yet to be shown.

1.1.1. Identification of hazards

1.1.2. Determination of critical control points

1.1.3. Establishment of critical limits

1.1.4. Monitoring of critical control points

1.1.5. Corrective actions

1.2. Approach 2: Food Safety Management Systems (FSMS)

The second approach, FSMS, is widely adopted in food and beverage industries including the hotel industry. It is a systematic approach to control food safety hazards within a food business in order to ensure that food is safe to eat. It also ensures that the food complies with legal requirements and that the business is able to protect consumers from foodborne illness. FSMS has been successfully used in the European Union’s food hygiene legislation to enhance food safety. It is based on the application of well-established principles of risk assessment and management. Unlike HACCP, the FSMS requires a business to establish and maintain comprehensive food safety management systems that provide a systematic approach to evaluating and controlling food safety risks. It covers every aspect of the food production process from “farm to fork,” including areas such as personal hygiene of staff, premises and pest control, cleaning, food storage, cooking, and service. The system is continually reviewed and updated to make sure that it is effective as much as possible. It is also required to be monitored by regular inspections or supervisory visits made by the enforcement officers from local authorities. The FSMS comprises the following key elements: interactive communication on food safety issues; systematic application of preventive measures to ensure that the food processes are safe; establishment of procedures to ensure that the food produced is safe and wholesome; and a continual focus on reviewing and improving the system. Don’t work just fit. However, the initial cost of setting up the FSMS for a large number of different food businesses has indicated that the costs of maintaining and operating the system are minimal in comparison to the benefits in terms of reduced risk of foodborne illness and improved business effectiveness. So far, no specific measurement for the success of FSMS has been reported, but experts feel that the numbers of food poisoning incidents could be reduced by the effective implementation of FSMS. Some researchers also mentioned that the benefits of FSMS could be measured in a number of ways, including customer satisfaction and increased market share.

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1.2.1. Development of food safety policies

1.2.2. Implementation of food safety procedures

1.2.3. Training and education of staff

1.2.4. Regular audits and inspections

1.2.5. Continuous improvement initiatives

2. Cause-and-Effect Diagram for Quality

2.1. Category 1: People

2.1.1. Competence and skills

2.1.2. Training and development

2.1.3. Motivation and engagement

2.2. Category 2: Processes

2.2.1. Standard operating procedures

2.2.2. Workflow and efficiency

2.2.3. Quality control measures

2.3. Category 3: Equipment

2.3.1. Maintenance and calibration

2.3.2. Availability and reliability

2.3.3. Upgrades and modernization

2.4. Category 4: Materials

2.4.1. Quality of ingredients and supplies

2.4.2. Storage and handling practices

2.4.3. Supplier relationships and certifications

2.5. Category 5: Environment

2.5.1. Cleanliness and sanitation

2.5.2. Temperature and humidity control

2.5.3. Pest control measures

main systematic approaches to food safety

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