Food Safety within a Hotel Assignment Example | Topics and Well Written Essays - 3250 words

Food Safety within a Hotel - Assignment Example The instance is to ensure the possibility of the introduction of hazards that may have a severe effect on both the safety of food and its suitability for consumption by humans (Smulders, 2006). Information relating to the food safety management is primarily from the universal terms; the Safer food, better business (SFBB). The principal significance of SFB is to assist the small businesses in the procedures and the regulations required in ensuring the safety in food production and handling before consumption by human beings (Arduser and Brown, 2005). For this reason, SFB operates through the below subsections as the way of conveying the intended information to the stakeholders handling the foodstuffs before the final human consumption; Safer food, better business for child-minders; that provide the simple, straightforward advice on food safety. For instance, the information pertaining to a child's nutrition, health, and care practices. Safer food, better business for residential care homes; that help the caterers and the staff employed in the residential areas during the preparation and handling of foodstuffs in such places (Andrews, 2011). Safer food, better business for different cuisines, applicable to small catering businesses. For instance, the restaurants and takeaways that only serve specific groups of people such as the Chinese cuisine or Indian, Pakistani, Bangladeshi and Sri Lankan cuisines. An organization that produces food substances should be well conversant with the steps required for the control of temperatures of food substances. Consequently, the organization may use the steps below towards realizing the objective of regulating the food temperatures in a control system; The first step should include the development of a temperature monitoring system. In this instance, every staff in the organization should work on his or her assigned task on the regulation of the temperature control system (OFallon, 2011).There is a need to enhance food safety so as to avoid the loss of life lives due to food consumption. For this reason, an organization should consider implementing the suggestions presented in this report so as to realize the objective.