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• The definitions mentioned above are formal terms in the Regulation
(EC) 852/2004 (Act) of the European Parliament and the Council of 29
April 2004 on the hygiene of foodstuffs.

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• The ‘World Health Organisation’ (UN) request that all food handlers
follow the proper procedures as mentioned above.
• Most of these procedures are included in State laws and local law
enforcement in food industry.

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• Food hygiene and preparation methods are implemented at every
stage of the process from the time of sourcing of material, to storage,
then preparation and finally delivery and service. Each stage has its
own risks and protocols to follow.
• (E.g. sourcing from reliable sources and testing before
purchasing food items, HACCP or ISO protocols in preparation
and environmental safety, staff service quality and cleanliness
in delivery and service etc)
• Food handlers must be given adequate training on hygiene and safety
protocols before they commence their work.
• Plus the working environment of food handlers should also be hazard
free, to ensure food being prepared and served is not contaminated
• Examples for food quality systems: HACCP, ISO, GMP, Codex
Alimentarius

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• Firm food hygiene, health and safety controls are needed to make certain
that food supplies are hygienically prepared, safe (no allergies etc) and of
good quality prior serving it to the customer.
• Failing to meet quality standards has dire consequences for organisations in
the industry, both from a business perspective (loss of goodwill, sales and
customer loyalty) and legal perspective (legal actions taken by authorities)
• There are two major causes for food related illnesses;
Poor management
Ignorance or negligence of food handlers

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• Listed are the advantages of following proper food hygiene, health
and safety practices and also the disadvantages of non-compliance.
• It is evident that following proper rules and regulations will
contribute towards the growth of the business, whereas the reversal
of it will diminish profits and have negative financial and legal impact
on the business.
• In a highly competitive and fragmented sector such as the food
industry following the rules is less costlier and effective than avoiding
them.

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• Food poisoning is caused through the consumption of polluted food.
Food gets polluted when disagreeable substance gets transferred to
the food
• Proper care must be taken all the way through the food production
and delivery process to make sure that the risk of exposure to bacteria
is reduced and food is not contaminated.
• When we look after our food, we are looking after our customers and
employees.

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• The main symptoms of food poisoning are sickness and diarrhea, but
even fever headache and nausea are very common
• depending on the level of contamination and how each persons
immune system reacts the severity of food poisoning may differ.
• Hence the symptoms can last for several hours or even several days.
In more severe cases it will affect the health of a person at dire level.
• Therefore to avoid such unpleasant circumstances it is mandatory for
all food handlers to learn and know the food hygiene and safety
protocols in place.

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• Steps need to be taken to investigate the level of truth of the
complaint and identify how it happened so to prevent recurrence.
• Most people blame the immediate food they’ve consumed upon
food poisoning. But in some cases the bacteria only reacts after a
certain time, and the food poisoning may not even be the fault of the
business.
• Nevertheless serving the customers go beyond providing them safe
food, it is a process of maintaining and continuous growth of the
loyalty. Therefore taking care of the customers is very important in the
food business. E.g. apologize for the mistake, give complements such
as coupons or free dinner reservations, some even go to the extent of
giving free guests rooms in the hotel free of charge. This mostly
depends on the value of the customer to the business.
• However following up food poisoning incidents are important to
identify your own mistakes and correct them.

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• The people who are prone to food allergies carry EpiPen, which
contains a metered dose of adrenaline to treat symptoms. The
symptoms can be immediate and even life-threatening thus require
instant medical attention.
• Oedema = swelling of tongue, face, eyelids, lips, mouth
• Skin rashes = itching, spots
• Respiratory = bronchitis, tightness of the chest, difficulty breathing
• Anaphylactic shock = may result in death, if its untreated

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• According to the Centers for Disease Control and Prevention (CDC),
every year nearly 76 million Americans get sick, where 325,000 are
admitted to the hospital and approximately 50,000 people die due to
food-borne hazards.
• After the 2006 outbreaks as mentioned above, consumers
confidence in food they purchase in restaurants, hotels and grocery
stores declined by 16%, according to Food Marketing Institute.

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• Food safety systems help you identify where things can go wrong
(identify hazards), and develop controls and measurements to prevent
any danger/ risk from occurring, ensuring the food being served and
also people who handle food are free from hazards.

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• When there are food safety and hygiene systems in place the
organisation can be satisfied that they have a good control mechanism
in place to detect and prevent hazards from occurring.
• The system also help businesses develop appropriate effective
measurements, controls and monitoring procedures.
• It is a must to have such systems in place even if it is not a legal
requirement, especially in hospitality industry because they deal with
customers from all around the world and regions, who have different
levels of expectations when it comes to food hygiene, health and
safety.
• E.g. Europeans are very cautious about food safety

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•In England, an organisation that must comply with food safety laws
must register 28 days before commencing operations, and during that
time a local law enforcing officer may pay a visit to inspect food
preparation and service operation.

• Non-compliance will indefinitely result in fines or imprisonment.

Consequently bad publicity will damage the business.

• This will drastically affect the business continuation, some leading to

closure.

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• These are some of the internationally recognised standards. Even if
they are non-governmental, what they set as standards become law
• In that sense in away these standards support governments enforce
their own standards and protocols.
• ISO is particular is the worlds largest standard setting body in the
world comprised of various national standard organisation. They have
several standards for different processes of organisations.
• ISO for food safety is: ISO 22000:2005
• Codex Alimentarius is a is group of internationally accepted
standards, guidelines and protocols relating to food, food preparation
and food safety. Codex Alimentarius Commission was created under
the joint consideration of FAO and WHO standards program. There
main aim is to protect consumers health and make certain
international food trade comply to fair and legal practices.

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• The formal definition of; Joint International Labour Organisation and
World Health Organisation Committee on Occupational Health”
•“Occupational health and safety should aim at:
–The promotion and maintenance of the highest degree
of physical, mental and social well-being in all
occupations;
–The prevention amongst workers of departments from
health issues caused by working conditions;
–The protection of workers in their employment from
risks resulting from factors adverse to health;
–The placing and maintenance of worker in an
occupational environment adapted to his physiological
and psychological capabilities;
–And to summarize, the adaptation of work to man and
of each man to his job; “

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• Uncomfortable and risky working environment reduces employees
productivity and motivation. In order to keep a customer happy we
have to make sure the person who delivers the service is happy.
• OHS deals with work place design and layout, work space, equipment
and machinery, waste disposal, personal protective equipment etc.
• Each area has its own hazards and procedures to be followed to avoid
risks and accidents.

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• Working in the business you must always be aware of who poses a
threat or risk to your health.
• First and foremost the employer is responsible in equipping you to do
the job effectively and properly. This will include providing training,
provide safety equipment (if any are needed), provide instructions,
manuals and other reports/documents that is needed to do your job,
give at least basic understanding of laws and practices relating to the
level of work.
• Same as you your co-workers, can put you at risk. If they are either
unaware, ignorant or misbehaving at work it is partially your
responsibility to control the situation. This applies to you in the same
manner.
• Last but not the least you yourself can be a threat to you, the
business, customers and community in general. Due care must be
exercised at all times. E.g. if you are unaware of safety protocols with
regard to you occupation it is your responsibility to learn it.

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• The hospitality and tourism industry is one of the fastest growing
industries globally. It is well worth over $ 1 trillion. This brings in a
higher magnitude of responsibility for organisations in the industry to
comply with particular standards to ensure service provided are of
international standards.
• If these organisation do not follow proper procedures, regulations
and processes to ensure OHS it can cause major disturbances to the
business.
•The event of an incident at work can cause fees and fines,
compensation for damages, investigation time, lost of productivity,
loss of good will and reputational damage, loss of customer loyalty and
even commotion from local communities & etc.

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• As per the ‘Health and Safety at Work Act; 1974 UK, the health and
safety legislations are developed and enforced by the health and safety
executives (HSE).
• In the modern day, law enforcing authorities are not only focused on
enforcing rules but rather “Assessing Risk” involved in the work
environment, this gives a more comprehensive view of an
organisations health and safety in the work place.

• Likewise there are laws and law enforcing organisations in each and
every country to suit their own culture and trends. Some examples
are:
• Canadian Centre for Occupational Health and Safety
• National Institute for Occupational Safety and Health,
Occupational Safety and Health Administration – USA
• Department of Occupational Safety and Health –
Malaysia

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• The common hazards relating to occupational health and safety can
be categorised under:
• accidents at workplace, on-the-job: trips, slips and falls are the most
common, falling from heights being second most common.
• occupational diseases: dermatitis, repetitive strain injury, back pains,
asthma, skin cancer, carpal tunnel syndrome etc.
• low quality of wok: anger issues, mood swings, headaches during
work, dissatisfaction etc.
• organisational stress: working on deadlines, having to meet
unrealistic deadlines, improper PPE, low quality training, etc creates
stress and builds it up. This can cause mental break downs and
imbalance.

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• Different types of jobs are faced with different types of work place
accidents. For instance a receptionist is less likely to get burned from
fire than a Chef.
• The most common injuries are trips, slips and falls, electrical
incidents, manual handling and heavy lifting.
• Trips, slips and falls accounted for almost 4 out of every 10 injuries
caused at the work place in year 2007/2008
• As a result Food Hygiene Regulations Act necessitate all food related
businesses to be structured and operate in accordance of its
specifications.

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• Safe work practices and proper implementation of health and safety
policies are not enough to prevent accidents from happening.
• For instance Stress can be caused by both occupational and personal
matters. Therefore training alone may not be enough.
• Businesses should have consultation programs, meetings, sports
facilities and even recreational rooms for staff who may just need a
’break’.
• Things such as bad behavior, working under influence are better
addressed by having penalties in place. For example, consuming
alcohol while work can be punished by pay cuts of, non-paid leaves.

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• Preventive measures must always be in place in case of potential
accidents happening. These measures must be frequently reviewed
and updated with the current laws and changes in the work
environment.
• for this reason everything must be documented systematically, so
that they can be easily compared reviewed for risk assessment, used
for legal purposes and presented to law enforcing officers such as
Health Safety Executives (HSE)
• In order to prevent accidents term such as ‘duty of care’, ‘fit for
purpose’, ‘near miss’ are very important in the workplace.

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• There are three major types of factors affecting health and safety of
employees.
• Each factor is interconnected to the other. For instance human
factors such as feeling, behavior, cultural background are always
connected to that persons occupation and working environment.
• These factors are hardly avoidable, therefore the best policy is to
have control over them as much as possible. This requires effective
training, knowledge and with time experience to minimize risks.

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• Environmental factors are external factors that compromise the
health and safety of employees.
• These are mainly physical components which you can see, hear and
touch. There in the surrounding environment and is controllable to
some extent. For example employees working in noisy work place he
can use ear plugs or a like to minimize the impact.
• Likewise in hospitality industry you often find environmental causes.
E.g. Chefs being subjected to high heat environment

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• Human factors are unavoidable and cannot be prevented, because
people are always driven by human emotions, feelings, reactions and
behavior unique to their own personality.
• but it can be minimized by proper training and development,
supervision or by giving incentives and penalties on how they conduct
their work.

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• Occupational factors are unique to each occupation, and therefore
influences differ from job to job.
• Occupational factors are also consist of environmental and human
factors as well, because whatever occupation worker may be in he/
she is exposed to the surrounding environment and is also influenced
by human emotions and behavior.
• Nevertheless there are some unique risks involving different
occupations. For instance people who work long hours on computers
have a high possibility of getting carpel tunnel syndrome, which is
caused by the nervous system. Cleaning crew have a high chance of
getting bacterial infections due to their line of work.

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