Food Safety in Hospitality Food safety is essential in the hospitality industry to protect the health of customers and the reputation of the business. There are three types of contaminants: biological, chemical and physical, all with the potential to cause serious outbreaks. The highly contagious norovirus is transmitted through direct contact, contaminated surfaces, poorly handled food, or airborne particles. It is crucial to isolate people with symptoms, not allow their return without medical authorization and maintain strict hygiene and disinfection protocols. Other diseases such as Salmonella and Hepatitis A also pose serious risks. Good practices should be followed: proper cooking, avoiding cross contamination, correct hand washing, health monitoring of staff and frequent disinfection of surfaces. Temperature control is key: avoid the “danger zone” between 5°C and 57°C, where bacteria multiply rapidly. Each team member must be trained, follow protocols and be committed to prevention. Earning CARE certification reinforces credibility and ensures regulatory compliance. Conclusion: Food safety is everyone's responsibility. Every action counts to protect customer health and business integrity.
The cocktail course was incredible, videos with a lot of knowledge and support, and complete learning of drinks and tools. It also teaches you how to give good service. I recommend the course for people who want to start in this field of bartending.