The impact of the new food legislation on the hotel industry in South Glamorgan
Cardiff Metropolitan University
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This document is the written report on a survey into the effect new food legislation has had on the hotel sector of the catering industry in Cardiff and South Glamorgan. Information was gathered by way of structured interviews with management personnel in twenty hotels of varying sizes. The Food Safety Act 1 990 (and consequently the Food Hygiene (Amendment) Regulations) were introduced in January 1991 in order to strengthen and update food safety legislation. Awareness of the new legislation was found to be lacking and there was confusion between the requirements of the Act and the Regulations. Approaches to Food Safety and Quality Control procedures (in relation to food) were mixed, ranging from very thorough procedures in some hotels to very poor approaches in others. The aims of the Act, the main offences, enforcement procedures and the penalties that may be incurred proved to be areas where a purely superficial knowledge if any, was evident. Food storage and temperature controls were also areas where confusion and a lack of awareness was displayed. Recommendations are made including the need for further research concentrating on the Quality Assurance procedures in hotels, especially in the Food and Beverage departments.
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