Food Safety Management Practices

The provided assignment is a critical analysis of food safety management practices in the hospitality industry. It emphasizes the importance of maintaining quality through various microbiological safety measures. The document draws upon relevant research, including studies on food traceability, HACCP systems, and water quality in agriculture. It aims to inform readers about the effectiveness of different approaches to ensuring food safety.

Food Safety Management

Table of Contents
INTRODUCTION...........................................................................................................................4
TASK 1............................................................................................................................................4
AC1.1: Discuss the controls required to prevent physical and chemical contamination of food.
.....................................................................................................................................................4
Covered in PPT...........................................................................................................................4
AC1.2: Compare the characteristics of food poisoning and food borne infections....................4
Covered in PPT...........................................................................................................................4
AC 1.3: Discuss how food-borne illnesses can be controlled.....................................................4
Covered in PPT...........................................................................................................................4
TASK 2............................................................................................................................................4
AC 2.1: Categories the food-spoilage agents that affect food....................................................4
AC 2.2 and 2.3 Discuss methods of food preservation..............................................................5
TASK 3............................................................................................................................................6
AC 3.1: Discuss the key steps in a temperature control system..................................................6
AC 3.2: Summaries methods for the safe storage of food..........................................................7
AC 3.3: Evaluate the importance of personal hygiene in the control of food contamination.....7
AC 3.4: Evaluate cleaning and disinfection as a process supporting safe food production........7
AC 3.5: Assess the problems associated with pest control in food premises.............................8
AC 3.6: Justify the need for hygienic design and construction of food premises.......................8
AC 3.7: Justify the importance of training as a quality assurance mechanism...........................9
AC 4.1: Produce a food hazard risk assessment.........................................................................9
AC 4.2: Complete a food safety control system.......................................................................10
AC 4.3: Devise a food safety guide for legislation compliance................................................10
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................12

INTRODUCTION
Food industry is one of the most fastest and growing industry and consumers
expectations are higher day by day, their safety and well being should be important concern for
food industry. Without managing safety and hygiene in food industry, it is not possible to gain
trust of consumers. To provide food hygiene and safety management solutions organisation have
to compliance with Safe quality food initiative, Hazard analysis and critical control points and
ISO so that they can ensure about safety measures of food. This report is based on Marriott
which is an American international diversified hospitality industry that deals and manages large
chain of hotels and related facilities of lodging. This report is based on contamination of food
and food poisoning with borne infections. It also elaborates food spoilage means and their agents
and food preservation methods to protect food for long time. Further it explains temperature
control system and importance of personal hygiene in control of food contamination. It also
access food hazard risk assessment so that risk should be eliminated at maximum level.
TASK 1
AC1.1: Discuss the controls required to prevent physical and chemical contamination of food.
Covered in PPT
AC1.2: Compare the characteristics of food poisoning and food borne infections.
Covered in PPT
AC 1.3: Discuss how food-borne illnesses can be controlled.
Covered in PPT.
TASK 2
AC 2.1: Categories the food-spoilage agents that affect food.
Food spoilage is a disagreeable change in food taste, smell, touch or in sight. Reason
behind is air and oxygen, moisture, microbial growth and temperature.
Agents of food spoilage:
Agents Food
Bacteria It is one of the micro organisms that effects

negatively on food and its quality. It needs
normal temperature to keep it fresh and
Chicken both raw and backed affected mostly
from bacteria.
Viruses Viruses are another infections agent
that present inside living organisms. Living
tissues are mostly affected by it and affect on
quality of food.
Fungi It impacts badly on unpacked and packed food
Yeasts, beer, wine and bread. Mostly if found
in dead matters.
Hence it affects food and if person consume, then it becomes unhealthy.
Bacteria, viruses and fungi affect food quality and harm its taste, fragrance and its color and spoil
individual health also and create food poisoning and spoilage of food that harms (Akhtar,
Sarker and Hossain, 2014).
AC 2.2 and 2.3 Discuss methods of food preservation.
Food preservation refers to prevent from spoiling by such methods canning, pickling,
drying and freeze drying etc. so that food should be protected (Beske and Seuring, 2014)
Methods of food preservation:
Methods of food preservation Evaluation of food preservation methods
Canned food Canned food is most convenient way to add up
nutrient dense food in diet. Canning helps in
reaching wide variety of food worldwide. It
can be stored safely and minimum preparation
time and convenient also. They also less costly
in comparison to fresh food.
Pickling food It is one of the oldest ways to preserve food by

pickle peppers. It is one of most cost effective
was to protect food; it can be save for long
period of time and send conveniently at far
places. Some bacteria are healthy for people
that helps in improve life. In that no need of
power, cold temperature and special
equipment.
drying Dried food are tasty, nutritious and light weight
and easy to carry and prepare. In it low
humidity, heat and good air circulation that
helps in successfully drying. It takes time and
healthy for health.
TASK 3
AC 3.1: Discuss the key steps in a temperature control system.
It is a type of control system that automatically controls temperature of thing or an object
in particular area. It is commonly used in air conditioners, refrigerators and geysers (Bosona and
Gebresenbet, 2013). It use in automatically adjusted objects followed by input settings.
Steps in temperature control system:
There main steps are as follows:
Delivery:
In this stage of temperature control, food should be chilled at 5 degree Celsius to keep it
fresh and health. Along with to froze food, temperature should be appropriate accordingly to
food.
Cooling:
In this stage, food should be kept in cool environment for retaining fresh and healthy for
long period of time safe and secure.
Reheating:
In this stage, food should be reheated again to get secure for longer period of time so for
particular type of food reheating should be adopted.

Defrosting:
In this stage, melting an object or bring an object above freezing point to eliminate ice.
This system helps periodically on refrigerators to operate their efficiency (De Boeck and et.al .,
2016).
Cooking:
To keep food safe and secure it is necessary to cook at appropriate temperature to keep
away from bacteria and other microorganisms.
AC 3.2: Summaries methods for the safe storage of food.
Safe storage of food is an important factor that helps in preservation of food and give
healthiness while consume it. There are various methods that are as follows:
Freezing food:
Freezing is a convenient way to preserve fruit and vegetables in proper way. It is highly
quality and nutritious products that give value who consume it (Escanciano and Santos-Vijande,
2014). There are some chemical and physical changes at time of freezing of products. It changes
in food microbiology so that they can be safe for long period of time.
Salting:
It is another way to store food for long period of time. It is mostly used to preserve fish
and meat by spreading salt that kills exist microorganisms. It preserves pork, poultry and seafood
and dehydrate existing water from it and keep safe.
AC 3.3: Evaluate the importance of personal hygiene in the control of food contamination.
Personal hygiene is an important attribute in food contamination that helps in protect
food poisoning. In personal hygiene consist to keep body and clothes neat and clean so that food
should be healthy and safe. For that jewelry should be minimum when preparing food and
handling it. Personal hygiene can be maintained by taking bath regularly. This also helps in
keeping food safe from any type of degradation and harmful (Hall, Timothy and Duval, 2012).
While work for food preparation make sure that nails should be trim in well manner and wear
neat and clean clothes. In case of Marriott it specially focus on hygiene while preparing and
serve to their guest so that they can get delighted experiences. To maintain personal hygiene
individual should always wear net on head and gloves in hands while prepare food so that
contaminated food should not be prepare and not spoil health of anyone while preparing food in

Marriott. It helps in safe food and protect from contamination of food because bacteria, fungus
cannot appear in food.
AC 3.4: Evaluate cleaning and disinfection as a process supporting safe food production.
Safe food in production is an important attribute in maintaining quality of food in that
series cleaning plays crucial role. In cleaning includes personal hygiene, utensils should be clean,
dust free and quantity of ingredients should be in proper manner. Clean surface and use paper
towel or wipes, wash cutting boards, vegetables and counters so that cleanness in food should be
maintained. Wear neat and clean clothes and tie and wear net in hairs. It is important to keep
away from disinfection to reduce pathogens and microorganisms because it is important to
keep food safe from toxic and malodorous. Cleaning and disinfection atmosphere and food plays
very important role by protecting health of one who consume it and also become loyal
consumers of Marriott when they get safe and healthy food.
AC 3.5: Assess the problems associated with pest control in food premises.
Pest control is a regulation which used for complete eradication from pest such as rats,
mice, cockroach, flies etc. from kitchen area which brings various hazardous diseases and
harmful effects for health.
Diseases:
Pests are very dangerous for food premises if they are not control it generate harmful
microorganism that create hazardous effects on human health.
Physical damage: Pest control sometimes spoil utensils and quality of food that brings
hazardous effects on body and health so Marriott take care about hygiene in all food serving area
should be safe and secure.
Smell:
Insects in food premises create bad smell and damage of food when pesticides use to
keep away them. Hence it spoils food quality and brings harmful diseases. Marriott take care
about clean and safety measures to give hygiene food to their customers so that they become
loyal consumers.
Threat:
If an individual cooking food in kitchen premises and insects move here and there then it
hinders hygiene of food and also spoil health. For that appropriate action should be taken

because if it not controlled firstly then it spoil quality of food and impacts negative.
(Kafetzopoulos, Psomas and Kafetzopoulos, 2013).
AC 3.6: Justify the need for hygienic design and construction of food premises.
Hygiene is one of the important factors that help hospitality industry to brings loyalty of
consumers for Marriott. Important measures to keep food from any type of hazardous food effect
proper measures should be taken to keep all things hygiene (Lahou and et.al ., 2015). Marriott
designs premises according to their consumers and ensure that place of storage of food should be
safe from insects that build healthy image in front of consumers.
Marriott also ensure that pest control devices should be avail time to time to keep healthy kitchen
premises and remove any kind of infections in food.
It also uses best cleaning methods and devices to by neat and clean dresses of their staff
members and clean utensils are very important factor.
AC 3.7: Justify the importance of training as a quality assurance mechanism.
Quality assurance is set of activities that give surety about quality in food. It is proactive
process and focus on eradicating defects on processing of food.
Benefits that are provided by Quality assurance mechanisms are as follows:
Quality of food:
It helps in give assurance of food quality in restaurants by certifying with ISO 9000 by it
consumer feel safe about food quality and taste with other factors.
Services for guest:
It helps in serving good quality food with proper manner so that consumer can satisfy
from food delivery services and it increases morale of employees (Lee, Lee and Lee, 2012).
Management:
It enables in enhancement in management style when Marriott adopts measures and
mechanism and gives proper guidelines about behaviour of an individual with customers.
Knowledge:
Quality assurance gives proper guidelines and measures about storing and keeping safe
food and other items so that handling or serving should be safe enough (Lao and et.al ., 2012.).
It gives proper training to employees to function in well manner.

AC 4.1: Produce a food hazard risk assessment.
Risk assessment is one of most scientific evaluation of potential factors that adversely
affects on human exposure. It consist some steps that are as follows:
Microbiological hazards:
In that food become contaminated by microorganisms that found in air, water, soil an
human body. So to reduction of these hazards personal cleanliness is very essential to reduce
food safety assessment. To control these personal and area should be hygiene enough for control
of negative results.
Chemical hazards:
it can be occur at any stage such as harvesting, storage, preparation and servicing of food
so to control all these hazards food ingredients label should be check clearly by Marriott before
using it.
Physical hazards:
it occurs due to poor food handling in which includes hair, nails and pieces of jewellary
that negatively impacts on human health for eradication of that problem clothes should be neat
and clean and net should be wear on head.
AC 4.2: Complete a food safety control system.
The main objective of food safety control system is to give protection to public by
reducing probability of food borne illness. By adopting that system Marriott can gain economic
development to make consumers loyal for their food and provides regulatory measures for both
national and international handling of activities. That system helps in find out safety hazards that
prevents growth and ensure food safety in Marriott. It assist in keeping records and take use for
future is an important attribute in food safety (Motarjemi and Lelieveld, eds., 2013).
AC 4.3: Devise a food safety guide for legislation compliance.
Food quality and its safety is an important attribute for consumers and it make them loyal
towards organization. To give effective quality of food government government develops
legislation and practices to provide proper guidance (Nychas, Panagou and Mohareb, 2016.).
These legislation compliance assist to Marriott to provide best quality of food services. There are
some important guidelines for safety measures that are as follows:
Food safety act 1990:

that act compiles about food safety requirements by considering nature, substance of food
and quality that demanded for particular food that describe on its label.
Temperature control mechanisms:
it is mechanism that gives guidelines about at which temperature food should be prepare
and their handling food methods so that desirable results should be achieve.
Food safety and hygiene regulations 2013:
It is related with obligation of food business operators that help in ensure that all
activities should be carried out in hygiene way.
CONCLUSION
From the above report it has been concluded that food safety is an important measure to
keep food away from any type of hazards. To maintain food safety and keep hygiene personal
sanitation and contamination of food play crucial role. In hospitality industry totally based on
food safety and deliver hygiene products that not affect health of someone. Food preservation
and condemnation is an important factor to save food for long time and in cost effective manner.
Food spoilage is an significant effect that bacteria, fungi and others impacts on quality of food
and spoils its taste. Food safety is an crucial factor in maintaining quality of food for hospitality
industry to make loyal consumers.

REFERENCES
Books and journals:
Akhtar, S., Sarker, M.R. and Hossain, A., 2014. Microbiological food safety: a dilemma of
developing societies. Critical reviews in microbiology. 40(4). pp.348-359.
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.
Bosona, T. and Gebresenbet, G., 2013. Food traceability as an integral part of logistics
management in food and agricultural supply chain. Food control. 33(1). pp.32-48.
De Boeck, E., and et.al ., 2016. Interplay between food safety climate, food safety management
system and microbiological hygiene in farm butcheries and affiliated butcher shops.
Food Control. 65. pp.78-91.
Escanciano, C. and Santos-Vijande, M.L., 2014. Reasons and constraints to implementing an
ISO 22000 food safety management system: Evidence from Spain. Food Control. 40.
pp.50-57.
Hall, C.M., Timothy, D.J. and Duval, D.T., 2012. Safety and security in tourism: relationships,
management, and marketing. Routledge.
Kafetzopoulos, D.P., Psomas, E.L. and Kafetzopoulos, P.D., 2013. Measuring the effectiveness
of the HACCP food safety management system. Food Control. 33(2). pp.505-513.
Lahou, E., and et.al ., 2015. Evaluation of the food safety management system in a hospital food
service operation toward Listeria monocytogenes. Food Control. 49. pp.75-84.
Lao, S.I., and et.al ., 2012. A real-time food safety management system for receiving operations
in distribution centers. Expert Systems with Applications. 39(3). pp.2532-2548.
Lee, G.I., Lee, H.M. and Lee, C.H., 2012. Food safety issues in industrialization of traditional
Korean foods. Food Control. 24(1-2). pp.1-5.
Motarjemi, Y. and Lelieveld, H. eds., 2013. Food safety management: a practical guide for the
food industry. Academic Press.
Nychas, G.J.E., Panagou, E.Z. and Mohareb, F., 2016. Novel approaches for food safety
management and communication. Current Opinion in Food Science. 12. pp.13-20.
Pitt, J.I., Taniwaki, M.H. and Cole, M.B., 2013. Mycotoxin production in major crops as
influenced by growing, harvesting, storage and processing, with emphasis on the
achievement of Food Safety Objectives. Food Control. 32(1). pp.205-215.
Powell, D.A., and et.al ., 2013. Audits and inspections are never enough: A critique to enhance
food safety. Food Control. 30(2). pp.686-691.
Zhang, X.N., and et.al ., 2015. Water quality, agriculture and food safety in China: Current
situation, trends, interdependencies, and management. Journal of Integrative
Agriculture. 14(11). pp.2365-2379.

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