Food Safety in the Hospitality Industry

Instructor: Brianna Whiting

Brianna has a masters of education in educational leadership, a DBA business management, and a BS in animal science.

Having a great meal on a vacation helps make the trip that much more memorable. But, getting sick from that food can scare you for life. In this lesson we will learn about food safety in the hospitality industry.

Hospitality Industry

Many of us dream of a great vacation sitting on the beach under the summer sun. In order to make that dream come true, it often takes great planning. First, there is the travel arrangements; will you fly or drive? Then there is the hotel, the meals, a rental car, and even the activities you will partake in on your dream vacation. While these are all pretty standard with any vacation, what you may have never thought about, is that all of these fall within a category known as the hospitality industry. The hospitality industry is an industry that provides luxury services and centers around customer satisfaction in areas like lodging, activities, transportation, and even eating establishments. Now, the warm beach and ocean air is certainly one of the best parts of a vacation, but so is all of the wonderful food available. Come along as we will learn about food safety in the hospitality industry.


One way to make sure the food that the hospitality industry serves is safe, is to enforce HACCP. HACCP stands for Hazard Analysis Critical Control Points and is a systematic approach to locate, analyze, and regulate any hazards that may occur with food. It is a way to try and prevent mishaps such as food poising and food contamination in the hospitality industry. There are several foundation procedures and protocols of HACCP that can help any establishment servicing food to do so safely. Below you will find some to the major ones.

  1. Proper temperatures for all refrigerators including walk-ins and freezers.
  2. Store food in refrigerators so that meat is at the bottom and all food that has been cooked is on top. This will keep raw meat from leaking on cooked food.
  3. Cook all meat and poultry to proper temperature.
  4. Always serve hot food at 60 degrees Celsius (140 degrees Fahrenheit) or higher and serve cold food at 4 degree or lower.
  5. Sanitize sinks and all other surfaces

Following HACCP procedures, a food establishment should be able to ensure the safety of their food starting as early as purchasing it all the way to preparing it and serving it.

Training and Other Considerations

In order to keep food safe, it is important that all those that will come into contact with food in the hospitality industry have been properly trained. There are several important training processes to follows.

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