Hygienic management in hotel facilities, food safety, and service quality
This review emphasizes the importance of hygienic management in the hospitality and food service sectors, focusing on ensuring food safety and service quality. It highlights the need for rigorous hygiene practices, advanced safety systems, and staff training to meet consumer demands and prevent food...
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| Autores principales: | , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2023
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=10014331 |
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| Sumario: | This review emphasizes the importance of hygienic management in the hospitality and food service sectors, focusing on ensuring food safety and service quality. It highlights the need for rigorous hygiene practices, advanced safety systems, and staff training to meet consumer demands and prevent foodborne diseases. The study identifies food safety as a complex issue requiring interdisciplinary integration. It discusses key practices, including sanitation in preparation, storage, and service, alongside strategies to address microbial, chemical, and physical hazards. Best practices for training food handlers, ensuring compliance with Good Manufacturing Practices, and Hazard Analysis and Critical Control Points are outlined. The review explores advancements in microbial detection, regulatory frameworks, and the development of standardized protocols. It also examines challenges like resistant microbial strains and emphasizes sustainable waste management in tourism-related food services. The analysis advocates for a holistic approach to hygienic management, prioritizing consumer safety, enhancing operational quality, and building trust in food systems. These insights provide valuable guidance for industry professionals and policymakers in the tourism and gastronomy fields. |
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