Hygienic management in hotel facilities, food safety, and service quality

Daliannis Rodríguez; Verónica B. Samaniego-Puertas

doi:10.5281/zenodo.14602168

Authors

Daliannis Rodríguez Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba Author https://orcid.org/0000-0003-0389-740X
Verónica B. Samaniego-Puertas Facultad de Salud Pública, Escuela Superior Politécnica de Chimborazo, Chimborazo, Ecuador Author https://orcid.org/0009-0003-6365-9435

DOI:

https://doi.org/10.5281/zenodo.14602168

Keywords:

hygienic management, food safety, service quality, staff training, tourism, foodborne diseases

Abstract

This review emphasizes the importance of hygienic management in the hospitality and food service sectors, focusing on ensuring food safety and service quality. It highlights the need for rigorous hygiene practices, advanced safety systems, and staff training to meet consumer demands and prevent foodborne diseases. The study identifies food safety as a complex issue requiring interdisciplinary integration. It discusses key practices, including sanitation in preparation, storage, and service, alongside strategies to address microbial, chemical, and physical hazards. Best practices for training food handlers, ensuring compliance with Good Manufacturing Practices, and Hazard Analysis and Critical Control Points are outlined. The review explores advancements in microbial detection, regulatory frameworks, and the development of standardized protocols. It also examines challenges like resistant microbial strains and emphasizes sustainable waste management in tourism-related food services. The analysis advocates for a holistic approach to hygienic management, prioritizing consumer safety, enhancing operational quality, and building trust in food systems. These insights provide valuable guidance for industry professionals and policymakers in the tourism and gastronomy fields.

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