Food Safety Management Systems: Opportunities for Public-Private Partnerships

The assignment content provides a collection of academic papers, research articles, and books related to food safety governance, management, and practices. The resources cover topics such as co-regulation models for public-private partnerships, information systems in food safety management, high-risk food consumption and safety practices, performance evaluation of food safety management systems, and the impact of modernization on microbiological quality and safety. Additionally, the content includes books on food safety culture, mycotoxin problems in Africa, and sanitizers and disinfectants. The sources provide insights into factors affecting food safety compliance, consumer demand for food safety attributes, and semi-quantitative studies to evaluate food safety management systems.

FOOD AND SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
A. Controls available to prevent food contamination.................................................................1
B. Different sources of food contamination................................................................................3
C. Food preservation method and evaluation of their effectiveness...........................................6
TASK B...........................................................................................................................................6
A. Methods of safe storage of food emphasizing on temperature control system......................6
B. Importance of personal hygiene, cleaning and pest control...................................................8
C. Need for hygiene design of premises and hygiene training...................................................9
Food safety control...................................................................................................................10
Legislation of food and safety...................................................................................................10
CONCLUSION .............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
In the present era, every individual are engaged in their professional life so that their
work scheduled is become complex. Individual are not able to give more concentration in the
eating habits and menu of food due to engaged life (Wang, Mao and Gale, 2008). In this
manner, food industry has also developed to ascertain the availability of food on quick and easy
basis. This development of food chain provides a vast business opportunity to public. However,
the continuous developing food industry have diverse range of risk in production and selling
food products to customer. In this project report, the importance of food safety an their impact on
the human being life has been discussed. Furthermore, the risk of quality maintenance, food
contamination and spoilage chances also addressed in this report. In addition to this, various food
safety related legislation and practices are systematically studied.
TASK A
A. Controls available to prevent food contamination
Food contamination refers to the presence in the food of harmful chemical and
microorganism which may largely affect human health in negative manner and become causes of
consumer illness. On the other hand, food poisoning occurs after eating foods contaminated by
bacteria. In this manner, various factors are responsible to generate food contamination such as
inadequate hygiene practices, storage issue, cooking process, expired ingredient of food etc. By
these all components, food can become harmful for final consumer. The food company is highly
liable to check the ingredient of food and other risk factor associated with food. By effective
monitoring of food process and regular checking, manger of food organisation can deliver an
excellent quality of food to customer and guests.
Controls required in preventing physical and chemical contamination of food
The food company who deliver food products to customer, have high responsibility to
deliver an excellent quality and fresh food to its consumer because inadequate quantity of
ingredient, inadequate hygiene practices, storage issue and ineffective cooking process can very
harmful for consumer health (Wagacha and Muthomi, 2008). The physical and chemical
contaminations are the major two component in the food industry. In this manner, chemical
contamination is that factor which arise due to use of harmful chemical products such as
pesticides, bleach, and other cleaning and preserving materials. On the other hand physical
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contamination refers to those component which cause the risk of food adulteration due to
personal carelessness of food staff. Physical contamination can control by the individual at the
time of food processing and cooking. In order to control the physical and chemical
contamination, company can use the 4 P's measures which are as follows- People- In the process of food producing, staff members have major role in order to
control the physical and chemical contamination. In this manner, staff members, chefs
and management requires to focus on the control factor and safely carry all activities of
cooking. They can control the risk and harmful effects by conducting safe and clean
environment and place (Tsola and et. al., 2008). Dirty surrounding, muddy water,
unhygienic practices may arise food contamination. Management should influence the
practices of regular hand wash, wearing gloves and hairnet by staff of kitchen or chef. Product- In this context, management requires to conduct effective trainings and
monitoring of staff members about the raw material specification and inspection. By this
practices, management influence the product safety by maintaining the quality of
products from the scrape. Premises- This is another harmful aspect in order to generate the food contamination in
the human being. In this manner, unhealthy surroundings, unhealthy facilities are
included. Management should requires to use high quality equipments so as this type of
risk can prevent and control. Further, they should regular repair and maintain glass of
kitchen and plastics shields so as they can prevent from physical and chemical
contamination.
 Pests-This is another major concern in the food and safety management. Pest problem in
the food company and restaurant may be generated by diverse range of activities such as
unhealthy surrounding, dirty water, unclean floor, usage of harmful chemical products,
no pest control etc. So that management should consider on effective facility
management, seasonal pest control activities and using pest control devices so as they can
lead effective control on the management of food.
Chemical safety is an important consideration for any workplace using volatile substance.
Preventing chemical contamination is large part of ensuring safety in the workplace. There are
six ways to prevent chemical contamination from presenting itself which are as follows-
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 Clear Labels- One of the easiest ways in order to prevent chemical contamination at
workplace is by clearly labelling each substance. The labels should ideally includes the
name of the products, the expiry date and disposal methods, the danger and clean up
instructions in case of a accident. Clear label can provide an effective understanding
about the product and services which offers to the customer. With help of the clear label,
individual can understand about the contain which mixed.
 Chemical storage cabinets- Chemical storage cabinet are a important consideration for
every workplace using chemicals. They ensure the volatile substance are stored securely
without a risk of contamination. With help of this aspect, there may overcome the
chances of the risk, uncertain accidents, hazard at the workplace.
 Cleaning material- The correct cleaning material should kept in a designed area of the
workplace in case a spill or accidents occurs. This should including safety clothing to
wear while cleaning and a spill kit for hazardous waste. This is one of the most important
aspect by which company can protect its customer from the infection of food. With help
of this aspect, infection rate in the food material can overcome easily.
Measures to control food-borne illness
Food borne illness refers to that illness which occurs in the human body by consumption of
unhealthy food, contaminated food, bacteria or viruses etc. These all mentioned component
generate the reason opf illness and lead to fatal health issue at times depending on the amount of
consumption. In order to control this types of illness in the consumer, restaurant staff or
management should consider on the various practices which are as follows- Quality check- Management of restaurant should regular check the quality of food
through which they can minimise the risk of food borne illness. In this manner,
management needs to check the final dishes and process of cooking in order to assure the
standard quality of it (Sampers and et.al., 2012). By this practice, restaurant can
overcome the risk of food borne illness in the consumer who will consume the food. Excellent quality of raw material- This is another important measure through which
management can able to improve the quality of food and overcome the risk of food borne
illness. In this manner, management should use high standard quality of raw material and
ingredients of the products in the production of food. The raw material and ingredients of
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the products and recipes are bought and selected of high quality in order to maintain the
chain of quality by the restaurant. Clean surrounding- By maintain a safe and hygienic surrounding and place, staff
member can improve the quality of food and overcome the risk of food borne disease. By
making clean surrounding, various bacteria and infections can remove from the place of
cooking. With help of the cleaning surrounding environment, company can easily protect
its customers from infections, hazard and risk.
 Control cooking temperature- In this context, staff member should control the
temperature while preserving the food and stocking them for future use. Failure of
effective temperature management leads to spoilage of food while heating and cooking.
HACCP Plan
Hazard analysis and critical control points is a systematic preventive approach of food safety
from biological, chemical and physical hazards in production processes that cause the finished
products to be unsafe and designs measurement to overcome these risks to a safe level.
 Planning- In this first stage in order to Measures to control food-borne illness,
management requires to develop a systematic planning .In this manner, management
needs to check the final dishes and process of cooking in order to assure the standard
quality of it.
 Training- In this second stage, Training for developing and implementing HACCP Food
Safety management system are offered by several quality assurance companies.
 Temperature control-In this stage, management requires to control the temperature of
atmosphere. By inappropriate temperature, there may a high chances of the rising bacteria
so it should very important to measure the temperature of the environment.
B. Different sources of food contamination
Food contamination occurs in the human body by various components which have
discussed in the above part. Food poisoning and food borne infection is the major illness by the
contamination. Food poisoning is that illness in the human body which occurs due to the
consumption of contaminated food (Sampers, 2010). On the other hand food borne infection is
that infection which occurs in the human body by consumption bacteria or viruses. Infection is
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the particular infection caused due to certain allergic. Following are some major difference
among the food poisoning and food borne disease-
 Food poisoning is that illness caused by the consumption of any contaminated food
product effected by microorganism, chemical toxins etc. On the other hand, food borne
infection is that illness which occurs in the human body due to the consumption of food
product which contains pathogenic organism which grow within the individuals to
effects their health. Food poisoning the pathogen will multiply in the food first in great
numbers, the food is then not cooked properly and the pathogens enter the body and
release their toxins which makes us sick. For bore infection small numbers are needed to
be present in the food, then the food is not cooked properly so the pathogens enter the
body and release their toxin which makes us sick.
 Food poisoning generally occurs in the human body by carelessness and unhygienic food
practices. In the restaurant or kitchen when Food staff members and chef does not
properly use the healthy practices of cooking and use the expired dated ingredient of raw
material in the cooking then this type of illness create (Redman, 2007). On the other
hand, food borne infection generate in the human body by consumption of food products
which contain pathogenic organisms. Food positioning causes are bacteria mould,
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Illustration 1: Food poisoning
Source:Sampers, 2010.

chemical, metallic, plants, maritime toxins, poisonous fish and symptoms are nausea,
diarrhoea, vomiting, stomach cramps. In the food poisoning, individual may suffer from the illness of regular stomach ache,
vomits and diarrhea. On the other hand, in the food borne infection, individual may suffer
from the illness of high fever, throat infection, chocking body ache and joint pain. Food
infection causes are bacteria , viruses and parasites, symptoms are the same tha food
poisoning are the same food poisoning plus liver, kidney, heart, rains disease and death is
possible outcomes. This is very serious condition by which individual may face very
serious illness.
Food spoilage agents that affect food
Food spoilage agents are those agents which comes in the contact with the ingredient of food to
spoil it. In this manner, there are large numbers of components which are as follows-
 Bacteria- Bacteria produce and grow in the food due to the various conditions such as
misleading of temperature, humanity, oxygen and unhygienic water. These mentioned
practices are major reason in order to generate the bacteria in the food. Under favourable
conditions bacteria multiplies to decay the product within the few hours span of time.
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 Yeasts- Yeasts are those foods spoilages which grow or develop in high sugar level and
carbon dioxide. In order to give them shape and texture yeasts are used in breads and
other food product development. Jam, bread, pickle are the major example of yeasts
(Arpanutud and et. al., 2009).
 Moulds- In order to provide the shape and freeze the product in a particular manner, chef
use the moulds. Generally, through this bake the products in particular shape. If it is not
properly cleaned and washed then there may risk of high spoilage (Nesbitt and et.al.,
2009).
 Extrinsic factor- Air, water and temperature are those extrinsic factors which contributes
in the food spoilage. The temperature variation, virus in the air, not covering the food
properly etc are the factor that effects the food spoilage.
 Enzyme- Enzyme are proteins that acts as catalysts within living cell. Catalysts increase
the rate at which chemical reactions occurs without being consumed or permanently
7
Illustration 2: Bacteria
Source: Nesbitt and et.al., 2009.

altered themselves. Its is a chemical reaction that convert one or more substance to
another types of substance.
C. Food preservation method and evaluation of their effectiveness
Food prevention is a process of protecting the food product from the harmful
components. In order to protect the food in an effective manner, restaurant manager should focus
on the various methods and practices which are as follows- Fermentation- Fermentation is a metabolic process that converts sugar to acids, gases or
alcohol. It occurs in yeast and bacteria, and also in oxygen starved muscle cells. In this
process, micro organism are that bacteria, fungi and Yeats fragments or ripe the food in
order to save them for long lasting (Motarjemi and Lelieveld, 2013.). In addition to this,
cheese, pickles and breads are generally prepared by use of this process. Acidification- In this process, food are prevented by use of acids. Vinegar is the common
chemical which is used in the process of protect the food products. It assist in purifying
the products from germ attacks and reducing the dirts and bacteria. Physical preservation method- Physical preservation of food in the restaurant and
kitchen is possible by participation and effective contribution of chef and staff member.
In this process food products measures by sealing and canning in order to keep them in a
safe mode. In this method, product is cut and dried by sprinkling salt on it in order to save
it from decay.
 Freezing- Freezing is also one of the effective method through which food product can
preserve. In this process, both commercially and domestically, for preserving a very wide
range of food including prepared food that would not have required freezing in their
unprepared state.
Methods of the Food presentation
1. Asepis keeping out microorganism
2. Removal of microorganism
3. Maintenance of anaerable conditions
4. Use of high temperatures
5. Drying and smoking
6. Use of chemical preservation
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7. Irradiation
8. Mechanical destruction of microorganism
9. Combination of two or more of the above methods
As per the chart there is various kind of method of food prevention. In this with
the help of removal of microorganism and irradiation, management can keep
secure the food. In the irradiation it is a process by which an object is exposed to
radiation. The exposure can originate from various source, including natural
source. On the other hand use of chemical prevention is method under management
keep secure various chemicals bottle and product so as no one can use the different
product. Each chemical should have carry their own and label. Remove the micro
organism is another method under which management should the various kinds of
preventions such and natural protections, packaging of foods, sanitary methods of
handling and processing food etc. One another method of food prevention method
is maintenance of anaerobic condition under which spores are resistant to heat and
may survive in caned food but they unable to generate I the absence of oxygen.
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TASK B
A. Methods of safe storage of food emphasizing on temperature control system
In the context of food industry, food and safety measure is most essential aspect through which
individual can safety consume the food. In this manner, temperature control system is most
important measures. There are several stages in the temperature control system which are as
follows-
 Delivery- This is the most important stage under which each food products delivery is
individually tested and judged for effective decision of preservation. In this manner,
vegetables, fruits, fish and meat are tested and judged in the time of delivery.
 Storage- On another stage is storage under this decision regarding the storage of food
product can taken by the manager of restaurant. If the food product needed for freezing
then staff should check the sufficient space in the freezer (McMeekin, 2006).
 Preparation- In this stage, food product are to be sufficiently packed in the tin, box or air
tight container. This practices assist to safe product from the risk of cross contamination
and decay due to packaging issue.
 Defrosting- The freezed good cannot be utilized directly from the Deepfreeze thus cook
take prompt measure to unfreeze the good to carry them to room temperature. In case this
is not done, there is a major possibility of nutrient spoilage.
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 Cooking- Once the products are brought in their original form by defrosting them the
next step includes the simple measure of cooking the product to give them the final shape
and taste. This is doe in order to utilize the product to the best and minimizing the risk of
spoilage and time consumption
 Cooling- Some food products requires the double cooling and heating measures to get
them to the original taste and texture. If this step is skipped from between the products do
not serve the motive of efficient taste and use.
 Reheating- Reheating is a process under which product heat at the hottest and coolest
temperature again for the reuse.
As per the above discussion it has been ascertained that there are various methods through which
staff member of restaurant and chef can effectively control the temperature of food products. The
above measures of preservation of the food for long time can not be success without the effective
measures of food storage. There are various measures for storage the food product in an effective
manner. These measures are as follows-
 Canning- Canning is a process under which food preserved by sealed method. In this
manner, food contents are processes and sealed in an air-light container. This method
provides a shelf life typically ranging from one to five year, although under specific
circumstances it can be much longer (Luning and et. al., 2011). The thin corked cans are
posed to the risk of contamination or spoilage thus prompt airtight jars are utilized in the
procedure to the good safe from humidity and impurity
 Packaging- Packaging is another important method in order to prevent the food product,
Fruit, vegetables and meats may spoiled if they are not properly packed and stored in an
effective container.
 Effective labelling- This is another important method for store and prevent the food under
this each product are tabled with their identity. Staff member tagged each product with
their ingredients and name so as consumer can easily read about their manufacturing
process and ingredients (Luning, and et. al., 2011). Furthermore, this method also assist
to staff member because they can easily access and find from the various food products.
In case of missing the label the staff may get confused in what product is stored in which
package.
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 Stock rotation- In this method of stock rotation companies and business units to update
with the knowledge of what is to be produced and how much it is demanded. Moreover
the sock rotation helps the companies in dissipating the products produced earlier thus
maintaining the stock of fresh products.
 Freezing- This method used to preserve fruits and vegetables by freezing them between
the temperature of -40 to 20 degree C to preserve the food quality and dietary value.
B. Importance of personal hygiene, cleaning and pest control
Following are some importance of person hygienes, cleaning and pest control-
PERSONAL HYGIENE
Person hygienes refers to that activity under which individual taking care of theior own
cleanliness.
 Regular hand wash-By use of this practices, staff member can safe from the virus and
bacteria and also they can minimise the risk of contamination. Furthermore, by this
company can draw a better image in eye of the guest.
 Dress code- This shows the company logo and image in the eye of customer and guest.
Furthermore, this assist in minimising the risk of contamination through foreign element
as jewellery (Luning and et. al., 2009).
 Training and development- This is most important aspect in the person hygiene under
which staff members and worker can able to get the knowledge and ability of
maintenance of food.
Hygiene is important for food safety management by this company can protect its working
environment as well as customers. Apart from personal hygiene the issue related to cleanliness
and pest control are also considered as the very crucial part of the food industry. These reduces
the risk of unhealthy environment for food preparation. The cleaning and disinfection practices
includes the regular practice of cleaning the kitchen and premises twice a day.
CLEANING AND DISINFECTION
Cleaning is most essential activity in the food industry because in the absence of cleaning
and safe surrounding, various types of bacteria can generated in the foods and place of kitchen.
So manager should keep effective monitoring on the housekeeping as well as cleaning staff.
With assistance of cleaning and disinfection, the quality of food and effectiveness of surrounding
will increase so many new customer or guest will attract toward the restaurant. In this manner,
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various means are included such as washing, wiping etc (Knechtges, 2011). The efficient use of
soap and hot water assist in reducing the risk of infection. By this, quality of food will improve
and staff member can render a safe and clean food to consumers. Hence, cleaning and safety use
to transfer of products, avoid microbial contamination, ensuring disinfectant efficiency and
improve plant efficiency. It also makes impact in financial implications and minimize the legal
ramifications effectively. With assistance of the cleaning and disinfection, company can easily
protect the food and improve the hygienic environment at the workplace. It is the most essential
activity in the food industry which enhance the quality and purity of the food products.
Housekeeper has great responsibility to clean all equipment and instrument which is used by the
members.
PEST CONTROL
Pest control is very tough to manage as drainage and sewage gives the open opportunities
to the pests to enter the premises of the organization. The mere vision of pests as rats, cockroach
or fly leads to denial of the service. The legal action also may be the part of the process. With
assistance of pest control, company can provide a safe and hygienic food to consumers. The
regular and effective pest control is carried out in the companies to ensure the safety from the
unwanted creatures. Pest control have various kinds of issues and problem which are as follows-
 Use of chemical and hazardous products to deal with the pests in the premise. This adds
the risk of food adulteration in the premises. Moreover this also poses the risk to children
as they may easily come into contact of such products.
 Pest control is very tough to manage as drainage and sewage gives the open opportunities
to the pests to enter the premises of the organization. The mere vision of pests as rats,
cockroach or fly leads to denial of the service by the dines. The legal action also may be
the part of the process.
 In order to measure the pest control there is some issue regarding costs in which business
requires the regular and efficient care.
C. Need for hygiene design of premises and hygiene training
Hygienic premises is always required at the workplace so as every employees can safely
carry the activities and function in order to achieve the target. In the context of food company, if
premises is safe and hygiene then many if the risk factor can control. A hygienic design of food
premise shall includes a proper separate department for various categories of food. By maintain
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an effective temperature and safe or clean surrounding, manger can design hygiene premises. On
the other hand training is also most required aspect in the food industry. By provide proper and
effective training, company can deliver an effective skill and ability of maintaining the food.
Furthermore, with assistance of training programs, company also provide the knowledge about
the maintenance of equipments and conduct effective cooking process in the restaurant. Hygiene
design allow staff to clean the premises easily and protect against build up of dirt, toxic
materials. It also allows good food hygiene practices taking place.
The training elements could include the following:
 Proper knowledge and guidance of handling the equipment of food in the process of
cooking.
 Provide the proper information and knowledge about the food contamination so as staff
member get aware about it.
 Provide the knowledge about the practices through which risk can minimize in the place
of kitchen regarding food.
 It also helps to control on product's quality.
 Help to identification of hazards, and the determination of the severity of the hazard and
risks.
 Establishment and implementation of monitoring procedures to determine that each CCP
is under control.
 Company should adopt the latest technology and new equipment in the process of food
cooking so as every one can produce the high quality of food.
 Effective training program can help in producing the hygienic food product and it also
assists in decreasing the harm and uncertain accident within the workplace.
 With help of proper information about the food contamination can help in overcome the
uncertain harm due to the food.
D. Food hazard risk assessment, food safety control system and safety guide at seafood
restaurant
Risk assessment
Seafood items are rich in nutrition but they requires high quality safety measures while making
dishes of seafood. Risk assessment is the scientific evaluation of known or potential adverse
health effects resulting from human exposure to food borne hazards. The process consist hazard
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identification, hazard characterization, exposure assessment, risk characterization. The risk
assessment to be done along with the danger associated with seafood are as follows:
 Seafood must be washed properly before cooking and plating for final serve because
items are full of sand and other water borne elements that are harmful for human body.
 Seafood required to handled with care and all the thorns and poisonous portion must be
separated carefully to avoid any harm to human body because they have poisonous
substances present in them.
Some factors along with their risk assessment in accordance to HACCP in seafood are presented
in the form of table as below:
Risk association Risk assessment Symptoms
Physical risk high Sickness
Chemical risks high Constipation, vomit
Allergic factors low Skin diseases
Bacterial factors high Severe illness
Food safety control
Company requires maintaining the control system related to the sea food safety. In this
context, management needs to effectively implement the control system in seafood restaurant.
There are various features of system that are explained below:
Control to measure risk- Organization requires to measure the risk with the help of different
tools and techniques. In this way, management measure the all risk and hazard which assist to
identify the frequency of the risk (Egan and et. al., 2007). The control system can be done by the
individual under which they analyse that seafood is healthy for the consumer. Management
focuses on maintain the cleanness at the work place and preparing the food.
Legal regulation- There are various rules and regulation which is followed by the hotel and
company. In this context, hotel need to apply the legal norms while preparing the foods and dish
15

under which they make the food with the clean (Fulponi, 2006). On the other hand, consumer
harms with the dishes is provided by the restaurant under which they have right to take the action
for sue against the hotel.
Safe production technique- Restaurant clean the many unhygienic element in seafood while
preparing the food. In this context, hotel requires to use the different technique for cleaning the
dish which will produce the best food. The methods are used by the hotel wherein they boil the
food which help to produce the safe production. Effective labeling: The labeling of seafood is the regulation of Haccp in order to
minimize the risk of chaos and confusion while choosing the food product.
Legislation of food and safety
Hotel requires to follow the regulatory frameworks and legislation which help to protect
the consumer health and provide the best dish with the good quality to their consumer. There are
various legislation related to the food and safety that are described as below:
Food safety act 1990- This act is formulated by the Parliament of the UK government under
which company provide food with the proper packaging and information related to the dish to
their consumer. With the help of this legislation, management reduce the risk and harmful of the
consumer at the work place. It helps to maintain the good relation with the consumer by
providing the good food. Under this act, the techniques to consume food items which require
special attention are mentioned. Hotels which deal in such seafood items have to present the
document to all their customers to ensure food safety
Food regulation act 2006- Hotel uses this act under which they ensure that focus on the food
safety at the work place. Moreover, the health officer responsible for maintaining the food safety
and health and safety of the employees which help to focuses on their work and deliver the best
services to their consumer (Jacxsens and et.al., 2011). There are different rules and policies
which help employees to work properly and protect the consumer health and rights. This act
gives power to the health officer to ensure proper regulation of food safety in the organization.
His core duty is to provide notices regarding health issues and new regulations made by
legislation to all his staff members
The food labelling regulation 1996- This regulation stated that as amended, govern the
labelling of most types of food which is sold to ultimate consumers and catering establishments.
It is requirement that food to which the regulation apply to be marked and labelled with the name
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of food, a list of ingredients, a appropriate durability indication etc. This act protect the customer
from the ineffective and expired food products. With help of this regulation, government can
easily protect the customer and they can aware about the contain which mixed in the food
products.
CONCLUSION
Summering up whole report, it can be concluded that, there are various sources for
combination of the food which is used by the manager. With the help of tools and techniques,
hotels prevent the food and producing the best dish to their consumer. There are different
methods which is used by the manager for storing the food at the safe place. Moreover, company
focuses on the rules and regulation related to food safety which help to providing the best quality
food and protect the consumer health.
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