Optimizing Food Safety and Quality Assurance in the Hotel Industry

Abstract

This chapter is a product of the author's extensive first-hand experience gained during their tenure at hotels. The insights shared in this chapter are a result of the author's direct involvement in the field and their interactions with colleagues occupying the role of food safety and quality assurance heads in various hotels. The chapter explored a multifaceted approach encompassing regulatory frameworks, best practices, technological innovations, supply chain management, staff training, and guest engagement to ensure the highest standards of food safety and quality. Key highlights included the adoption of hazard analysis and critical control points (HACCP) and ISO 22000, robust supply chain partnerships, continuous staff training, regular audits, in-house microbiological testing, allergen management, responsible garbage management, advanced technology integration, third-party certifications, and active guest involvement. These practices collectively exemplified how hotels could safeguard guest well-being.