Hospitality Notes

Types of Contamination:

1. Physical

2. Biological

3. Chemical

Physical Contamination

Happens when an unwanted foreign object gets into food or a product. E.g. dirt, nail polish…

Chemical Food Poisoning

Caused by the presence of chemicals in foods, such as pesticides, pest control chemicals.

Biological Food Poisoning

When bacteria or toxins contaminate food and are a common cause of food poisoning and food spoilage. E.g. dusts, bacteria…

6 Common Bacterias;

1. Campylobacter

2. Listeria monocytogenes

3. Salmonella

4. E-coli

5. Staphylococcus aureus

6. Clostridum botulinum

Definitions:

Campylobacter

• A spiral shaped bacterium that is the leading global cause of foodborne gastroenteritis. Typically contracted by eating raw or undercooked poultry.

Listeria monocytogenes

• Hardy, harmful type of bacteria that causes a serious foodborne illness. Lives in soil, water, and animals, and unlike germs, it multiples.

Salmonella

• Group of rod-shaped bacteria that causes food poisoning and gut infections. Usually caught by eating contaminated food like raw eggs.

E-coli

• A type of bacteria that normally lives in the intestines of healthy humans and animals. Causes severe food poisoning, stomach cramps, and urinary tract infections.

Staphylococcus aureus

• A round shaped bacteria. 30% carry in their noses/skin without harm. If it enters a cut/wound, it can cause mild to severe infections.

Clostridum botulinum

• A rod shaped, spire forming bacterium that thrives in low oxygen environments. Causes severe and potentially fatal paralytic illness called botulism.

Safe Temperatures

Unsafe Temperatures

NSW Food Act (2003)

• Responsible for the control of the way that food is produced and sold to the general public.

Food Regulation Act (2015)

• Ensure food is guaranteed safe for human consumption

Work health and safety act 2011:

• Protects health and safety of workers by eliminating and reducing workplace risks. Employers, employees, contractors, apprentices etc are covered by the act. Employers need to ensure they provide a safe working environment without any health risks to abide by this act.

Australian New Zealand Food Standards Code

• FSANZ responsible for setting food standards for both countries. Ensuring food establishments are meeting the required legislation.

Haccp food production system

1. Analyse hazards

2. Identify the critical points

3. Control the critical points to ensure food is safe for consumption

Safe Temperatures:

• Cold storage 0-5°

• Freezer -18°C

• Dry 20°C 

Danger Zone:

• 5-60°

6 Common Bacteria:

• Campylobacter, 

• Listeria monocytogenes, 

• salmonella, 

• e-coli, 

• staphylococcus aureus

• clostridium botulinum

Environmental hygiene practices:

• cleaning rosters, 

• adequate hand washing facilities, 

• pest control systems, 

• food kept at right temp, 

• no broken, cracked or chipped utensils etc.

Safety data sheet? (SDS)

• Document that provides information on the properties of hazardous chemicals and how they affect health and safety in the workplace. Outlines safe use, ingredients, first aid treatment, storage requirements and manufacturing contact details. Has symbols to indicate how safe/toxic a substance is and what PPE should be worn.

Roles and responsibilities of the EHO

• An environmental health officer is employed by local councils to ensure that commercial businesses (PCBU - person conducting business or undertaking) is meeting all legal requirements related to food hygiene.

Risk assessment:

• Consider risks from the perspective of workers safety. It includes: identifying hazards, assessing risks, using and monitoring appropriate control measures.

Work health and safety act 2011:

• Protects health and safety of workers by eliminating and reducing workplace risks. Employers, employees, contractors, apprentices etc are covered by the act. Employers need to ensure they provide a safe working environment without any health risks to abide by this act.

Workcover NSW:

• Enforces the WHS safety legislation through education, inspections and investigations into accidents and complaints. Inspectors can give penalties, conduct prosecutions such as improvement notices, prohibition notices and fines.

Safe Work Australia:

• The main WHS policy maker in Australia to prevent workplace death, injury and disease. They put mechanisms in place to effect change in improving WHS, develop workers compensation policy etc. Responsible for advertisements that remind us to stay safe while at work.

Human cost of a workplace accident:

1. Could include death, 

2. permanent injury, 

3. pain and suffering. 

4. Can affect a family if the person provides the main income.

Social cost of a workplace accident:

1. Can cause long term effects to a family and may require counselling. 

2. Lowered staff morale

Economic cost of a workplace accident:

1. Includes medical and rehabilitation costs, 

2. loss of normal wages, not a big disposable income to support the family life cycle. 

3. Wages of people replacing staff members, 

4. cost of training a new person, 

5. insurance costs will increase, 

6. fines and charges. 

7. financial burdens on families and communities through costs such as hospitals and support facilities

Organisational cost of a workplace accident

1. Time and effort in replacing staff, 

2. having to fill in paperwork and investigate the reasons behind the accident. 

3. Direct costs - salaries, medical costs, first aid, rehabilitation costs and legal costs. 

4. Indirect costs - loss of productivity, loss of staff morale, increase in absenteeism, loss of revenue/business.

Reasons for key control:

1. minimise theft, decrease risk of customer injury, decreased threat of terrorist planning and planting bombs

Manual handling:

• lifting, lowering and moving of objects by a person.

Bistro service:

• Cafes and bars with cheaper menus may serve alcohol. May have buzzers to pick up food and may have a longer menu than that of counter service.

A la carte service:

• Variety of individually priced dishes. The waiter takes orders and delivers them to the table. Made to order. Crockery, glassware and cutlery is set on the table.

Silver service:

• Involves the waiter serving the diners at the table from a silver platter/dish directly onto their plate. Performed using service forks and spoons from the diners left hand side.

Plate service:

• Serving food by plating food in the kitchen and carrying plates to the table.

Table d'hôte (table of the host) service:

• A fixed price meal of set courses. Food is delivered to the table but there is limited or no choice.

Cyclic menu:

• menu that rotates weekly or monthly. Commonly used in hospitals/retirement homes or airlines. Set menu with limited choices

Carte du jour:

• Short list of menu items that are in season or have been purchased for a specific price. Sometimes listen on a blackboard in dining room or explained to customers by wait staff

Set menu:

• Two or more courses, limited range of dishes. Used for large functions such as weddings or birthdays.

Buffet menu:

• Wide range of food that is prepared and displayed on a large table for guests to serve themselves.

Degustation menu:

• Meal of up to 7 courses with little or no choice. Wine is also selected by the chef or sommelier to suit the food being served.

RSA:

• Responsible service of alcohol. Law in NSW requires all staff who work in areas where alcohol is served have to complete the RSA course. It ensures that licensees and staff understand their responsibilities when serving alcohol.

Cruet:

• a small glass bottle that holds vinegar, oil, or other condiments

Anti-discrimination Act 1977:

• Relates to the anti-discrimination in employment, public education system, delivery of goods and services and other services such as banking, healthcare and property and nightclubs. Promotes equality of opportunity for all people.

Types of employment:

• Full time: 38 hours per week. Holiday pay, sick leave, maternity leave etc

• Part-time: 10-38 hours per week. Same as full time

• Casual: employed only for the duration of shift. No regular hours

Sectors of the hospitality industry:

1. Accomodation,

2. clubs, 

3. entertainment/recreation, 

4. food/beverage, 

5. Gaming,

6.  meetings/events,

7. tourism/travel, 

8. visitor accommodation services.

Accreditation:

• A system regulating an organisation's standards such as a 5-star rating.