The Importance of Food Safety

Serving patrons is a privilege, and we know that the majority of the hospitality industry feels this way. A major point of success in the hospitality sector is food, and with this, food safety. When businesses fail to meet the basic principles of food safety, several consequences follow. Patrons enter businesses putting their faith in the people who operate them. There is an expectation that hotels, resorts, tourism agencies, and restaurants will commit to keeping their customers safe. So what exactly does this mean for hospitality, and how does it relate to food?

Food Safety Equals Customer Satisfaction

Food safety is about protecting public health. Vendors and businesses alike are expected to cohere to a set of principles to eliminate the risk of foodborne illnesses. When food is improperly handled, prepared, or stored, it can lead to many problems for both your patrons and your business. 

Not only this but adhering to food safety is a fundamental element of hospitality. The hospitality industry was created with the intention of pleasing customers. Business models are centered around ultimate customer satisfaction and happiness. When hospitality sectors don’t take responsibility for their food safety, they risk losing significant business.

The 5 Principles of Food Safety

For the well-being of your patrons, employees, and business alike, you must follow the 5 Principles of Food Safety:

1. Contamination

Avoiding cross-contamination, biological contamination, physical contamination, and chemical contamination is the first major principle of food safety. You can learn more about each type of food contamination in a food safety certification course.

2. Separation

To avoid contamination, certain types of food must be separated. One separation method includes keeping raw meat in air-tight packaging.

3. Cooking

Cooking food thoroughly and with care may seem obvious, but it’s essential to food safety. This means cooking high-risk foods like raw meat with intention. 

4. Storage

Cooked and raw food both have different storage requirements. Cooked food must be kept in a dry space void of sunlight. Raw food must be refrigerated at all times and kept at specific temperatures. It’s also important to note the proper length of storage time, and once these foods are no longer safe to eat.

5. Safe Water & Raw Materials

If your water source isn’t safe for consumption, utilize filtered or bottled water when cooking or serving. Raw materials, such as vegetables and fruit, must be washed thoroughly to avoid bacterial infection or food poisoning.

Keep Your Certificate Up to Date to Remain FDA Compliant

The bottom line is the hospitality industry has both a legal and moral obligation to its patrons. Managing food safety shouldn’t be an added burden to your hardworking staff. Choosing nutritional analysis software to ensure FDA compliance saves time, effort, money, and stress. The team at MenuCalc is here to help. If you’re running a major hospitality franchise and are ready to streamline your food safety methods, contact us.