Hospitality and Tourism Management Audit Report on Hilton Food

Question: Discuss about the Safety Hygiene And Sanitation Processes Audit Report On Hilton Food Court. Answer: Introduction This is a safety, hygiene and sanitation processes audit report on Hilton food court, a restaurant based in Aldelaide city, Australia. The aim of this audit report is to assess the responsiveness or compliance of the Hilton food court on based on a safety, hygiene and sanitation checklist attached as an appendix to this audit report as well as regulations such as Work Health and Safety act 2011 of Australian laws. The checklist was developed through compilation of best practices in safety, hygiene and sanitation process in hospitality industry. Audit outcome The foodservice facility as a well designed specious layout of the floor and various partitions that makes it easy to clean where trash and cabbages are well isolated from the kitchen area, service area and where customer take their meals. The place is clean i.e. free from soil and organic mater and sanitary that is free from disease causing micro-organism when evaluated for efficacy tests. Hilton Hotel uses four types of cleaners; these are Detergents, for removing dirt form the surface, Degreasers, used for removing greases, delimers for removing mineral deposits as well as abrasive cleaners for removing difficult dirt. The hotel has a robust solid waste management program that comprises of composting the solid waste at a separate facility from the hotel premise which is an additional stream of revenue for the hotel. It has agents who collect plastic wastes such as straws for recycling and incineration depending on the suitability of the waste disposal technique. (Ghosh, 2014) Food supply and purchasing is closely monitored by the hotel management in that, every delivery is thoroughly checked to confirm conformity to health standards required by the hotel, as it is captured in the Australian Work Health Act 2011, where the business owner as well as the supplier are responsible for the adherence to the reasonable safety and hygienic standards of the supplies delivered and received by the foodservice facility. (Taylor-Butler, 2008) On food safety in production and service the facility is highly compliant. The management ensures the food temperatures has optimal for each type of food by having special cooking equipments with innovative technology that ensures the food time and temperature relationship is optimally kept across various food processing steps. Employee hygiene is also closely monitored by the management where each employee is in correct attire such covered hair among other safety and hygiene measures. The facility surface and equipments are thoroughly and properly cleaned to eliminate all type of germs that may be found in dishes and other types of equipments in foodservice facility. In view of this, cross contamination of food at Hilton hotel is reasonably eliminated and is unlikely to occur. (Ghosh, 2014) The management and employees and employees at the foodservice facility under audit are involved in safety, hygiene and sanitation process of the hotel. The management show concern with certain safety, hygiene and sanitation measures and always appraise these steps to ensure they are as responsive to the prevailing conditions as possible. Trainings are also conducted on refresh everyone working at the facility to keep observing the set measures and standards. (McSwane, 2009) Recommendation The foodservice facility needs to improve on the communication part in terms of meetings to brainstorm on the whole safety, hygiene and sanitation procedures of the hotel. This will give room to the employees to air any concerns they have on already set procedures and trainings conducted over the same. Employees should be provided with a copy of the Work Health and safety document so that they can acquaint themselves with it and provide opinions on where they think the current safety, hygiene and sanitation procedures has implemented by the hotel doesnt comply with the government regulation. (Farber, Crichton and Snyder, 2010) The facility doesnt have return to work policies to clear employees when returning to work in case of an injury. As it is currently, once the employee intends to return to work after an injury its upon the manager on duty to make personal decision on the matter which may not be up to standard. This policy will prevent the business from possible prosecution in case an employee end up having more serious effects emanating from the first injury where correct procedures were not followed. (Ghosh, 2014) The hotel should carry out regular internal safety audits and inspection to pick out any area in this context that my have been left behind when safety, hygiene and sanitation measures were being put in place. The foodservice facility should put in place procedures for injury reporting and treatment. There is need to follow up on reported injuries and reviewing progress made by the victim so that the business can comply with the regulations on employee welfare. As it is currently the hotel relies on employees own reporting which may not be accurate. The facility should ask for reports from qualified professionals like registered medical doctors and clinical officers. (Ghosh, 2014) On occupational health and safety, Hilton food court needs to enough fire fighting equipments within the facility which are strategically located for easy access in case of any eventuality. These equipments are central to the fire fighting preparedness that foodservice facilities like Hilton must be fully comply. (Ghosh, 2014) Conclusion In conclusion, the outcome of this audit report on Hilton food court is satisfactory given that the facility has addressed a number of safety, hygiene and sanitary procedures as listed in the audit checklist. The facility is also largely compliant with the Australian government regulations such as the Work Health and Safety act 2011. References Farber, J., Crichton, J. and Snyder, J. (2010). Retail Food Safety. Ghosh, D. (2014). Food safety regulations in Australia and New Zealand Food Standards. Journal of the Science of Food and Agriculture, 94(10), pp.1970-1973. McSwane, D. (2009). Food safety fundamentals. Upper Saddle River, NJ: Pearson/Prentice Hall. New food safety hygiene rules proposed. (2010). British Food Journal, 102(8). Taylor-Butler, C. (2008). Food safety. New York, NY: Children's Press.