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The transfer of harmful bacteria from one food item to another through direct or indirect contact. In hotel settings, this is prevented by using separate cutting boards for different food types and thorough cleaning of surfaces.

A management system addressing food safety through the analysis and control of biological, chemical, and physical hazards. Hotels implement HACCP plans to monitor critical points throughout food preparation and handling.

The practice of maintaining cleanliness by food handlers. Hotels enforce policies like regular hand washing, use of gloves, and proper uniform attire to maintain high hygiene standards.

Identifying and handling food allergens properly to prevent allergic reactions. In a hotel, this includes training staff on allergens, clearly labeling food items, and having procedures for dealing with allergic guests.

The date by which a food product should be consumed or sold. Hotels must regularly check and rotate stock to ensure no expired products are served to guests.

The practice of keeping food at safe temperatures to prevent bacterial growth. Hotels must use thermometers to ensure hot food is kept hot and cold food is kept cold.

The process of reducing the number of microorganisms to safe levels. Hotels accomplish this through the use of chemical sanitizers and correct procedures in washing equipment.

Materials that are safe to be in contact with food. In hotels, equipment and storage containers should be made from food-grade materials to avoid contamination.

Measures taken to manage and eliminate pests that pose a risk to food safety. Hotels must have a routine pest control program to prevent infestations in food handling areas.

illness resulting from the consumption of contaminated food. Hotels must have strict food safety protocols to detect any signs of spoiled or contaminated food to protect guests from foodborne illness.

The act of cleaning hands to remove soil, bacteria, and viruses. In hotel settings, employees are trained to wash hands regularly and thoroughly, especially after handling raw meat or using the restroom.

A stock rotation method that ensures the oldest stock is used first. Hotels use FIFO to minimize the risk of serving outdated food to guests.

A systematic approach to controlling food safety risks. Hotels develop and follow a structured Food Safety Management System to maintain high safety standards.

The practice of wearing gloves while handling food to prevent contamination. Hotels ensure employees use gloves properly and change them when necessary to maintain hygiene.