Food Safety in Hospitality Industry

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นันธิดา แดงขาว Nantida Dangkhaw
ฉวีวรรณ สุขศรี Chaweewan Suksri
อรรถสิทธิ์ โอพั่ง


Under the promotion of “Thai Kitchen to the World” Project aimed at boosting Thailand’s economy and tourism, one of the most important components to assure the success of this project is food safety. However, there have been reports on several cases of food poisoning due to microbiological contamination, chemical contamination either from natural sources or additives and filth in food, especially bacterial diseases which are reportedly caused by Vibrio parahaemolyticus, Salmonella spp., Staphylococcus aureaus, Clostridium botulinum, Clostridium perfringens, Bacillus cereus, Campylobacter, and Listeria monocytogenas. Therefore, food safety is an important issue which the government and food service providers, including the hospitality industry by which a large quantity of food is produced daily, should carefully monitor and deal with. This article aims to propose the methods to prevent food poisoning caused by bacteria as well as the guidelines for food safety quality assurance in hospitality industry. The success of food safety directly correlates with food sanitation management which requires effective management of the following significant factors, including 1) food hygiene (persons who touches food), 2) contaminated food, 3) time and temperature for food storage and maintenance, 4) containers and equipments, 5) places for cooking, preparing and distributing food, and 6) pest control. The first priority is that the hospitality industry should enhance the knowledge food hygiene to ensure that they understand and acknowledge the importance of food safety. The most effective method is to provide training on danger of food contaminants and preventive methods in food processing as well as encouraging the operators to implement the methods and practices in their actual operations. In addition, to certify the quality of food safety, the proprietors may choose any of the food quality assurance tools as the guidelines for food safety practices, such as GMP in Mass Catering or application of Good Manufacturing Practice (GMP) or Hazard Analysis Critical Control Point (HACCP).

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How to Cite
Nantida Dangkhaw น. แ., Chaweewan Suksri ฉ. ส., & โอพั่ง อ. (2018). Food Safety in Hospitality Industry. Dusit Thani College Journal, 12(2), 417–433. Retrieved from
Academic Article


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