Analyze Food Safety Management Systems

The given assignment involves analyzing food safety management systems in different countries, with a focus on China and Tanzania. It includes examining the current performance of dairy processing companies in Tanzania, as well as exploring the role of wholesale markets in ensuring Russian food safety under innovative economy conditions. Additionally, it discusses the use of technology, such as IoT solutions for food safety and quality control, and policy transfers in food and occupational safety regulation. The assignment also covers the safety and efficacy of 68Ga-DOTATATE PET/CT for diagnosing neuroendocrine tumors and provides an overview of food waste management in developing countries.

Food and Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
Covered in PPT.......................................................................................................................1
TASK 2............................................................................................................................................1
2.1 Categories the food-spoilage agents that affect food.......................................................1
2.2 & 2.3 Methods of food preservation and Effectiveness of food preservation methods...2
TASK 3............................................................................................................................................3
3.1 Key steps in a temperature control system.......................................................................3
3.2 Methods for the safe storage of food...............................................................................3
3.3 Importance of personal hygiene in the control of food contamination............................4
3.4 Cleaning and disinfection as a process supporting safe food production.........................4
3.5 Problems associated with pest control in food premises.................................................5
3.6 Need for hygienic design and construction of food premises.........................................5
3.7 Importance of training as a quality assurance mechanism..............................................5
TASK 4............................................................................................................................................6
4.1 Food hazard risk assessment............................................................................................6
4.2 Food safety control system...............................................................................................6
4.3 Food safety guide for legislation compliance...................................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8
.........................................................................................................................................................9

INTRODUCTION
Food safety is considered as a scientific discipline to prserve nutritional quality of food
by preventing contamination and food-borne illnesses.It is important for every to incorporate
food safety and hygiene practices in their daily routine. Thus, it is necessary for food industry to
maintain food safety to improve their brand image in market place. Mainly, food safety
management helps in reducing any kind of arising biological hazards of food. Present research is
based on the Aqua Nueva, it is a famous and luxury restaurant in UK. The main purpose of this
restaurant is to serve best food services to its customers as per their requirements. This report
will discuss about contamination of food, food poisoning and Food-borne illnesses. Along with
this, methods of food preservation is also mentioned in this project.
TASK 1
Covered in PPT
TASK 2
2.1 Categories the food-spoilage agents that affect food
Food spoilage is the process in which food deteriorates to the point that is not edible to
humans. In other words, the food quality gets reduced. (Veselovsky and et. al., 2015). Thereare
several reasons of food spoilage such as air, moisture, microbial growth and temperature. It
directly affects food and its safety as well. Mainly, it is a procedure where in the overall food
quality is affected in a way that lose all its nutritional values. For better understanding, there are
some agents that can spoil food and its quality:
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Food Spoilage Agents Foods Affected by each food spoilage agent
Bacteria It is unicellular micro organism that put negative impact
on food and its quality as well. Along with this, it
requires moderate temperature growth.Uncooked food
items such as raw meat.
Chemicals The chemical substance spoil the good quality of food.
It is found in wild mushrooms, unwashed fruits and
vegetables on which high amount of pesticides has been
used to protect them form insects
Fungi It also put negative impact on food specially unpacked
and packed food like bread, jam and many more (Thi,
Kumar and Lin, 2015). Mainly, it found in damp places
and dead matter that grow in rotting.
2.2 & 2.3 Methods of food preservation and Effectiveness of food preservation methods
Food preservation plays vital role in preventing food form any kind of bacteria. A person
can be healthy only by eating preserved food that have not been contaminated.. Mainly, it is a
process of preventing growth of the micro-organism that can render food useless. Along with
this, it also includes process that helps in making effective control over inhibit visual
deterioration. It is related with the ways that aid in preserving food in effective manner. This will
directly contribute in reducing the negative impact on individual’s health. In this context, there
are some effective methods of food preservation along with its effectiveness:
Method of food preservation Effectiveness of food preservation methods
Freezing It is an effective way of preservation of food that help in
making food fresh as safe as well. In this, food preserve by
lowering the temperature to inhibit microorganism growth.
Before, placing the food in the freezer, food must be packed
in an air tight container. This reduces number of bacteria
due to the absence of light. (Hull and Bowman, 2018).
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Drying It is one of the effective and oldest method of food
preservation that helps in reducing the water activities that
aid in preventing bacterial growth in food. It reduce the
moisture level completely, which is the main cause of
presence of bacteria. In this context, there are some
effective appliances such as Spray drying, shelf dryers,
Freeze Drying and many more.
Canning It is an effective method of preserving food from any kind
of spoilage while storing it in containers. It helps keeping
micro-organism at bay because bottles and cans are
sterilised.
TASK 3
3.1 Key steps in a temperature control system
Temperature control is a process in which change of temperature of a space or of
substance is measured or otherwise detected and it is adjusted to get the desired temperature.
(Zhang and et. al., 2016). . Along with this, it includes various devices such as air conditioners ,
space heaters, water heaters and many more that are used to keep food safe. In this context, there
are some steps of temperature control system are as follows:
Delivery: In this stage of temperature control system will be adjusted at 5º Celsius
temperature to keep food fresh and best. Along with this, the temperature for foods that needs to
be put in freezer, must be adjusted at appropriate temperature.
Defrosting: This is done at 35 degree Celsius to keep the bacteria away.
Cooking: This kills the micro-organisms and every food should be cooked at right
temperature to sustain its quality.
Cooling: In this stage, food is required to be cooled quickly and also placed in
refrigeration along with limit germination of spores. It helps in controlling the chances of rising
the bacteria within the food.
Reheating: Under this step, food is reheated which should be done at estimated
temperature that is 176 degree Celsius. (Liu and et. al., 2016).
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3.2 Methods for the safe storage of food
Food must be stored in a a way that preserve the food and keep it fresh for a long time.
Restaurants must follow safety measures while handling, preparing and storing foods.. There are
some methods of storing food which are as follows:
 Freezing : This method should be followed very carefully. While keeping the food for
freezing, put at normal temperature i.e. 18ºC- 22ºC. And always keep food in air tight
container.
 Drying: It is very useful and traditional method to kill bacteria. The water level is reduced
which kills micro-organism. There are various subprocess of drying such as air, air
drying etc. .
 Canning: Under this method, foods are stored in cans that have been sanitized. Also,
these are air tight which helps keeping fruits and vegetables for a long time. (Salemdeeb
and et. al., 2017).
 Freezing: Refrigerator and cold storage equipments are best to protect the micro-
organisms away from food provided, right temperature must be set.
 Salting: It is a very effective method to kill bacteria by minimizing water content present
in foods.
3.3 Importance of personal hygiene in the control of food contamination
Personal Hygiene is foremost thing which keeps an individual healthy, fit and give the
potentiality to fight against diseases and bacteria. Some of the importance of personal hygiene
are as follows:
 It reduces presence of bacteria and viruses.
 Contamination of foods gets reduced because of proper washing of hands.
 Physical and mental health gets improved.
3.4 Cleaning and disinfection as a process supporting safe food production
Cleaning is very significant element in food production to be healthy and fit. It is
basically related to disposal or removal of dust, dirt from food premises in order to get control
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over food contamination at an initial stage itself (De Vocht and et. al., 2015). On the other hand
disinfection is eradicating the germs or bacteria with chemicals from food or surfaces.
Importance of cleaning:
It is one of the preventive measure to keep food clean and hygienic by removal of dust,
dirt etc. It reduces the food contamination at primary stage and kills various species (rats, mice,
cockroach). It prevents and protects from harmful diseases, infections ourselves and also others.
Importance of disinfection:
It is a chemical agent which is mainly used to clean the objects of cooking area like
knives, cutting board etc. The main function of disinfection is that to reduce the pathogens
microorganisms and its a non-toxic, odourless, safe for cleaning.
3.5 Problems associated with pest control in food premises
Pest control is nothing but it's a regulation which has introduce to completely eradicate
the pest i.e. rats, mice, cockroach etc. from food serving area which leads to various hazardous
diseases and harmful for health.
 Spread diseases: the chemicals used in pest control have side effects and can impact the
health of a person, if it does not used in a correct way.
 Physical Damage: It creates damages to food equipments i.e. gnawing the wire or fabric
and also the fabric of building.
 Generate smell: It spreads smell in cooking area ,food and the spray which is meant to
kill pest it pollute the air and it leads to harmful diseases.
3.6 Need for hygienic design and construction of food premises
Hygiene consider as a first priority for individual and organization as well. It helps in
inviting large number of customers towards the company and its offerings (Kussaga And et. al.,
2015). Thus, it is important for food industry to maintain proper food quality standard, hygiene
and cleanliness. With the assistance of this, Aqua Nueva can easily develop the hygiene design
of premises at the time of making food for their customers. This is the main reason that company
ensure that all the food products are kept safe that help in improving positive image of the
restaurant in-front of customers mind (Grimm, Hofstetter and Sarkis, 2014). In this context there
are some important requirements of hygienic construction and design of food are as follows:
 The restaurant must be constructed in a way which provides fresh air all the time.
 Inspection of entire premises has to be made in order to assess any problem.
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 Regular cleaning must be done to keep the place intact and free from any insects and
other dangerous substance.
3.7 Importance of training as a quality assurance mechanism
It is a process to check the quality of food whether it is meeting up the standard and
serving healthy food to customer or not. Some of the benefits of QA are as follows:
 Effective training helps company achieve its targets within time.
 It reduces cost of hiring new employees.
 The employee turnover is also reduced.
 Additional and improved knowledge of employees.
TASK 4
4.1 Food hazard risk assessment
Aqua Nueva is a famous restaurant located in UK and serve quality food products to
customers on the basis of their needs and wants. In this food hazard assessment can easily
evaluate the major factors that may raise the risk factors. It also helps in evaluating the issues
that arise at the time of producing food. In this food hazards are related with the external agent
which available in the food items and also put negative impact on consumers health. In this
context, Biological, Chemical and physical agents are the hazards that arise at the time of
preparing food and serving areas as well (Bumbudsanpharoke and Ko, 2015). On the other side,
to control negative impact of biological hazards it is important to includes personal hygiene.
Furthermore, giving the safety equipment to employees ca help in controlling the physical
hazards. Apart from this, by following all the effective steps of manufacturing practices,
Chemical hazards can be effectively controlled.
4.2 Food safety control system
Effective food safety control system is one of the important aspect to protect the
customers health. Mainly, it determines the handling, storage and preparations of food in
effective way that aid in preventing food from food borne illness. In this context, there are some
different food safety control systems that aid in protecting customers health:
Food control management: This type of control system is related with the development of
food by regulating standards to determine the carried risk analyses, emergency response process.
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Food law and regulations: It is related with the design of food laws and regulations which
includes prescription of tools that helps in removing the unsafe items. This help in maintaining
the food quality. Food safety and hygiene regulations, 2013 should be followed.
4.3 Food safety guide for legislation compliance
Food safety is important for organization to retain customers for longer period of time.
For this government also develop some effective legislation and regulation that help in
improving the product quality (Halford and et. al.,2014). With the assistance of this, Aqua Nueva
can easily provide safe and best food products to consumer. In this context, there are some food
safety guide of Aqua Nueva restaurant are as follows:
 Hygiene regulation information
 Food and safety management measures
 Safety and security guidance at the time of cooking.
 Temperature control legislation
CONCLUSION
From the above mentioned report it has been concluded that food safety management is
important for every food industry to maintain people health. Under this, hygiene has a direct link
with food contamination.. With the assistance of this, food can be easily produces along with
best quality. Apart from this, various food safety methods and techniques should be adopted in
preventing food illnesses and food borne infections. Hygiene training as a quality assurance
mechanism also help in managing the food quality within the restaurant.
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REFERENCES
Books and journals
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Bumbudsanpharoke, N. and Ko, S., 2015. Nano‐food packaging: an overview of market,
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Beske, P., Land, A. and Seuring, S., 2014. Sustainable supply chain management practices and
dynamic capabilities in the food industry: A critical analysis of the
literature. International journal of production economics. 152. pp.131-143.
Grimm, J. H., Hofstetter, J. S. and Sarkis, J., 2014. Critical factors for sub-supplier management:
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Economics. 152. pp.159-173.
Kussaga, J.B. And et. al., 2015. Current performance of food safety management systems of
dairy processing companies in Tanzania. International journal of dairy
technology, 68(2), pp.227-252.
De Vocht, M. and et. al., 2015. Affective and cognitive reactions towards emerging food safety
risks in Europe. Journal of Risk Research. 18(1). pp.21-39.
Salemdeeb, R. and et. al., 2017. Environmental and health impacts of using food waste as animal
feed: a comparative analysis of food waste management options. Journal of cleaner
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Liu, Y. and et. al., 2016. An Internet-of-Things solution for food safety and quality control: A
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Zhang, L. and et. al., 2016. Consumer trust in different food provisioning schemes: evidence
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Hull, M. and Bowman, D., 2018. Nanotechnology environmental health and safety: risks,
regulation, and management. William Andrew.
Thi, N. B. D., Kumar, G. and Lin, C. Y., 2015. An overview of food waste management in
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management. 157. pp.220-229.
Veselovsky, M. Y. and et. al., 2015. Role of Wholesale Market in Ensuring Russian Food Safety
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Chen, T., Wang, L. and Wang, J., 2017. Transparent assessment of the supervision information
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Geng, S., Xu, L. I. U. and Beachy, R., 2015. New Food Safety Law of China and the special
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Deppen, S. A. And et. al., 2016. Safety and efficacy of 68Ga-DOTATATE PET/CT for
diagnosis, staging, and treatment management of neuroendocrine tumors. Journal of
nuclear medicine: official publication, Society of Nuclear Medicine. 57(5). p.708.
Jen, J. J. S. and Chen, J., 2017. Food safety in China: Science, technology, management and
regulation. John Wiley & Sons.
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Demeritt, D. and et. al., 2015. Mobilizing risk: explaining policy transfer in food and
occupational safety regulation in the UK. Environment and Planning A. 47(2). pp.373-
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Online:
Food-borne infections. 2018. [Online]. Available through: <https://stopfoodborneillness.org/fsn-
8-common-deadly-foodborne-pathogens/>.
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