Food safety in the hospitality sector

HORECA is an acronym for Hotels, Restaurants and Catering. As organisations that form part of the food chain, food safety in the HORECA sector is of paramount importance. The HORECA sector (Hotels, Restaurants, Catering and Institutional Catering in general) is characterised by:

• Being the final link in the food chain, involving a wide variety of dishes made from different raw ingredients.
• It involves collective catering. It is accessed by specific groups such as coeliacs. Restaurants, Hotels, Care Homes and Schools. Sensitivity to the End Consumer
• Any error has a direct impact on the end customer. For this reason, HORECA Food Safety provides a great deal of security and peace of mind.
• A continuous production system, in some cases serving four meals a day, every day of the year.
• Safety versus Quality. HORECA Food Safety does not necessarily have to take into account the quality of the food served.
• Food Safety based on microbiological self-monitoring systems. Physical and chemical aspects (such as foreign objects) are beginning to be taken into account. HORECA Food Safety certificates help to ensure this is considered.

When something related to food safety happens, news stories such as the following easily emerge:

• Food poisoning (from salmonella)
• People falling ill at holiday camps, restaurants or canteens
• Salmonellosis
• Gastroenteritis