Food safety benchmarking for hotel catering

Abstract

This thesis examines the crucial role of Food Safety Management Systems (FSMS) in hotel catering, focusing on the analysis of deviations from ISO 22000 standards. The main goal was to evaluate hotels' adherence to established international food safety standards and identify common areas of non-conformity. Data was collected systematically from a set of audit reports provided by AVRV SA, offering valuable insights into the operational difficulties and conformity issues encountered by the hotel catering industry. The results indicate that the most significant deviations are related to deficiencies in documentation and operational procedures outlined in Paragraph 8 of ISO 22000. These gaps point to systemic weaknesses in managing food safety in hotel settings, where the complexity of catering operations and high turnover of food and personnel exacerbate the challenges of maintaining consistent food safety practices. The study emphasizes the need for strong FSMS in hotels, recommending improved training programs focusing on meticulous documentation and strict operational controls. It also suggests the adoption of digital tools to enhance record-keeping and conformity with food safety protocols. By addressing these critical areas, hotel caterers can not only achieve higher conformity levels with ISO 22000 standards but also improve food safety and enhance guest satisfaction, offering a promising future for the industry. This thesis makes a significant contribution to the ongoing discussion on enhancing food safety standards in the hospitality industry, providing practical insights for hotels to refine their food safety strategies and operations, thus adding substantial value to the industry's knowledge base.