4122 134 Pmassignment Week 8 Final Project Hosp110 I002 Winter ✓ Solved

4/1/22, 1:34 PMAssignment Week 8: Final Project - HOSP110 I002 Winter 2022 - APEI HOSP110 Assignment 8 Grading Rubric Course: HOSP110 I002 Winter 2022 Total Food Safety Manual Exemplary Accomplished Developing Beginning Did not attempt Criterion Score Content / 25 Organization / 25 Style / 20 Mechanics/ Syntax/ Grammar / 15 APA Formatting / points Student went above and beyond. Additional elements beyond the required elements are included and thoroughly explained. 21.25 points All required elements of the manual are included and thoroughly explained. 18.75 points The manual is missing one or two key required elements, or the components are not thoroughly explained. Some detail included.

16.25 points Several required elements are missing or not thoroughly explained. Lack of research and detail are evident. 0 points Did not attempt to include required elements - created a manual not based on the instructions or did not create a manual. 25 points The writing flows smoothly and logically from a well-defined thesis. It contains an appropriate introduction, conclusion, and smooth transitions in each section.

21.25 points The writing is organized logically and flows well. An introduction and conclusion are evident, but transitions may be smoother in each section. 18.75 points The writing demonstrates rudimentary organization and logical structure, but ideas may be more fully developed and supported by more appropriate evidence. 16.25 points The manual is noticeably lacking in organization. There is no clear introduction or conclusion and ideas are neither carefully nor fully developed.

Supporting evidence is clearly lacking. 0 points Did not attempt. 20 points The manual is professionally produced and targeted at the desired audience. Worthy of industry use and very visually appealing. 17 points The manual is produced well, some formatting errors or design elements could be improved to better target the desired audience or improve visual impact.

15 points The manual is produced without a specific purpose of reaching the targeted audience or making it visually appealing. 13 points The manual lacks a professional appearance or is not targeting the specific audience. 0 points Did not attempt. 15 points The writing is free of grammatical, proofreading, and stylistic errors. All quoted material is properly documented and cited.

12.75 points The writing may exhibit a few minor errors in grammar or style, but do impair the flow of the reading. Most quoted material is properly documented and cited. 11.25 points The writing could benefit from additional proofreading, as some errors impede the flow of the reading. Sources are documented and cited but need to show greater consistency. 9.75 points The writing exhibits substantial errors in grammar and style so that the basic ideas are lost.

Sources are overly quoted and not adequately documented nor cited. 0 points Did not attempt. 15 points References and in-text citations are included, appropriate and formatted correctly. Enough of the content is created by the student. 12.75 points Either References or in- text citations are formatted incorrectly, or too much of the content is quoted or paraphrased, resulting in little original work.

11.25 points References and in-text citations are included, but both are formatted incorrectly. 9.75 points N/A 0 points There are no resources cited for support. 4/1/22, 1:34 PMAssignment Week 8: Final Project - HOSP110 I002 Winter 2022 - APEI Overall Score Exemplary 90 points minimum Accomplished 80 points minimum Developing 70 points minimum Beginning 60 points minimum Did not attempt 0 points minimum 4/1/22, 1:34 PMAssignment Week 8: Final Project - HOSP110 I002 Winter 2022 - APEI

Paper for above instructions

Introduction

In the hospitality and food service industry, food safety is crucial for maintaining public health and building customer trust. This manual aims to outline the fundamental principles of food safety, ensuring that food is prepared, served, and stored in a manner that prevents foodborne illnesses. It will serve as a guide for workers at all levels in the hospitality sector and set a standard for best practices in food safety. The manual will comprehensively cover the major topics of food safety, including personal hygiene, cleaning and sanitizing procedures, temperature control, safe food handling, and pest control.

Personal Hygiene

Employee Health and Hygiene Standards
Employees must adhere to strict personal hygiene standards to minimize the risk of contamination. Each staff member should wash their hands regularly, especially after handling raw food, using the restroom, or engaging in other activities that may promote the spread of bacteria (Foodsafe, 2020). Employees exhibiting symptoms of foodborne illness, such as vomiting or diarrhea, must be excluded from food handling duties until fully recovered (Centers for Disease Control and Prevention [CDC], 2023).
Employee Training
Regular training sessions on proper hygiene practices should be conducted to ensure that all employees understand their roles in maintaining hygiene and the risks associated with neglecting food safety protocols.

Cleaning and Sanitizing Procedures

Cleaning
Cleaning involves removing food residues, dirt, and debris from surfaces. All food contact surfaces should be washed with hot, soapy water and rinsed well to remove any cleaning agents. Regular cleaning schedules should be established, and checks conducted to ensure compliance (Institute of Food Technologists, 2021).
Sanitizing
Sanitizing is essential to reduce the number of pathogens on surfaces to safe levels (HACCP, 2021). Staff should use chemical sanitizers that are approved for food contact, ensuring they follow manufacturer’s instructions regarding concentration and contact time. Each surface must be sanitized regularly, particularly after certain food types (like raw meat) have been handled or after cleaning.

Temperature Control

Importance of Temperature Control
Controlling food temperature is critical to prevent bacterial growth (Food Safety and Inspection Service [FSIS], 2021). Food must be kept out of the "danger zone" (41°F to 135°F) where bacteria can proliferate. The use of food thermometers is essential in monitoring internal food temperatures (U.S. Food and Drug Administration [FDA], 2022).
Cooling, Cooking, and Heating Guidelines
- Cooling: Cooked foods should be cooled quickly, ideally within 2 hours, and placed in shallow containers for rapid cooling.
- Cooking: The internal temperature of foods must reach safe levels: poultry (165°F) and ground beef (160°F).
- Holding: Foods that are being held must maintain appropriate temperatures – hot foods above 135°F, and cold foods below 41°F.
Guidelines from the FDA must be consistently referenced and followed to ensure food maintains safety standards throughout its handling lifecycle.

Safe Food Handling Practices

Cross-Contamination Prevention
Cross-contamination occurs when pathogens are transferred from one food or surface to another. To prevent this, raw and cooked foods should always be separated during storage and preparation. Color-coded cutting boards should be used, indicating which board is for raw proteins and which is for vegetables (HACCP, 2021).
Storage Protocols
Proper storage is crucial for food safety. Foods should be stored in labeled containers at correct temperatures. Perishable items should be placed in the refrigerator within two hours of purchasing, and dry foods should be stored in a cool, dry place away from direct sunlight. FIFO (First-In, First-Out) inventory management should be implemented to ensure older stock is used first (National Restaurant Association [NRA], 2022).

Pest Control

Preventing Pest Infestations
Effective pest control is vital in maintaining food safety standards. Regular inspections must be conducted to identify signs of pests, including rodents and insects (Smith, 2019). Employees should be trained to recognize and report insect activity immediately.
Integrated Pest Management (IPM)
Implementing an Integrated Pest Management strategy, including exclusion, sanitation, and monitoring, helps in pest control (Pest Control Services, 2020). All gaps, cracks, and openings in the facility should be sealed and routinely monitored for pest activity.

Conclusion

Food safety cannot be taken lightly in the hospitality industry. Following the guidelines laid out in this manual will help mitigate the risk of foodborne illnesses and ensure the health and safety of consumers. All employees, from management to kitchen staff, must commit to implementing these practices diligently. Ongoing training, regular reviewing of procedures, and consistent adherence to the above protocols are essential for any successful food service operation.

References

1. Centers for Disease Control and Prevention. (2023). Food Safety: Employee Health and Personal Hygiene Handbook. Retrieved from https://www.cdc.gov/foodsafety/TempGuide/
2. Food Safety and Inspection Service. (2021). Safe Minimum Internal Temperature Chart. Retrieved from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets
3. Foodsafe. (2020). Personal Hygiene and Food Safety. Retrieved from https://www.foodsafe.ca
4. U.S. Food and Drug Administration. (2022). Food Safety Tips: How to Keep Food Safe. Retrieved from https://www.fda.gov/food/safety-initiatives/food-safety-tips
5. National Restaurant Association. (2022). Food Safety: Best Practices and Guidelines. Retrieved from https://www.restaurant.org/research-and-reports/food-safety
6. Smith, J. (2019). Pest Control in Food Preparation and Storage Areas. Journal of Food Protection, 81(1), 23-31.
7. Pest Control Services. (2020). Understanding Integrated Pest Management. Retrieved from https://www.pestcontrol.com
8. Institute of Food Technologists. (2021). Cleaning and Sanitizing Protocols in Food Processing. Retrieved from https://www.ift.org
9. HACCP. (2021). Hazard Analysis Critical Control Point (HACCP) Principles. Retrieved from https://www.haccp.org
10. World Health Organization. (2022). Five Keys to Safer Food. Retrieved from https://www.who.int/foodsafety/publications/fs_management/en/
By implementing a comprehensive food safety manual and promoting a culture of safety among staff, hospitality establishments can significantly reduce the risk of foodborne illnesses and ensure the safety and satisfaction of their patrons.