Lecture on Food Safety and Hygiene in Hospitality

Introduction

• Lecturer: Frederick Balson
• Institution: William Blue
• Course: Hospitality Management
• Objective: Facilitate revision for hospitality exam
• Sessions:
  • Food safety and hygiene
  • Workplace health and safety
  • Teamwork in hospitality
  • Food components

Importance of Food Safety

• Main Goal: Prevent or minimize food poisoning
• Consequences: Can range from unpleasant symptoms to being fatal
• Risks for Businesses: Litigation and loss of customers

Regulatory Body

• FSA NZ: Food Standards Australia and New Zealand
  • Oversees food safety standards
  • Provides statistics and guidelines

Statistics

• 5.4 million Australians experience food poisoning annually
• Approximately 15,000 people affected daily

High-Risk Foods

• Foods prone to spoilage:
  • Raw meat, cooked rice, dairy products
  • Seafood, fish, poultry, casseroles
  • Eggs, egg dishes, mayonnaise, potato salads
• Danger Zone: Temperatures between 5°C and 60°C
  • Bacteria grow rapidly in this range

Vulnerable Groups

• People with immunity deficiencies
• Elderly
• Young children
• Pregnant women

HACCP System

• Acronym: Hazard Analysis Critical Control Point
• Purpose: Identify, control, and prevent food safety hazards
• Stages:
  • Ordering, purchasing, receiving, storing, issuing, processing, serving, selling

Types of Food Safety Hazards

• Physical: Foreign objects in food, e.g., hair, nails, band-aids
• Biological: Pathogens and bacteria in food
• Chemical: Contamination from cleaning agents or naturally occurring chemicals

Food Handling and Storage

• Storage Areas: Fridges, freezers, dry stores
• Temperature Guidelines:
  • Fridge: 1°C to 4°C
  • Freezer: Below -18°C
• Key Practices:
  • Segregation to avoid cross-contamination
  • FIFO (First In First Out) for stock rotation

Preparation Guidelines

• Clean: Facilities, utensils, personal hygiene
• Separate: Use different chopping boards for different food types
• Cook and Chill: Follow temperature guidelines and the 2/4-hour rule

2/4-Hour Rule

• Guidelines:
  • Up to 2 hours: Safe to use or store
  • 2-4 hours: Use or process but do not store
  • Over 4 hours: Must be discarded

Food Safety Quiz Recap

• High-risk foods: High in protein and moisture
• Correct fridge and freezer temperatures
• Importance of reading exam questions carefully

Audience Questions

• Potentially Hazardous Foods: Similar to high-risk foods
• Washing Hands: Use hot water and soap, dry with paper towels

Conclusion

• Emphasis on Attitude: Importance of seriousness and expertise in food safety
• Advice: If in doubt, throw it out