Food Safety Practices and Knowledge

This assignment examines the crucial topic of food safety within the food service industry. It delves into various aspects, including risk assessments, communication interventions, global food safety standards, traceability issues in supply chains, and the effectiveness of self-checking systems. The analysis also considers knowledge gaps among food handlers and explores factors influencing their understanding of food safety practices. Furthermore, it investigates the implementation mechanisms of voluntary food safety systems and highlights potential conflicts of interest within regulatory bodies like the European Food Safety Authority. Finally, the assignment emphasizes the importance of public confidence in food safety and sheds light on the diverse types of food contamination.

Food Safety Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Discussion about controlling physical and chemical contamination....................................1
1.2 Characteristics of food poisoning and food borne infections................................................1
1.3 How food borne illness can be controlled.............................................................................2
TASK 2............................................................................................................................................2
2.1 Food spoilage agents that affects food..................................................................................2
2.2 Method of food preservation.................................................................................................3
2.3 Evaluation of effectiveness of food preservation methods...................................................3
TASK 3............................................................................................................................................3
3.1 Measures to control temperature for food items...................................................................3
3.2 Methods through which food can be stored safely................................................................4
3.3 Importance of personal hygiene in food contamination........................................................4
3.4 Evaluation of cleaning and disinfection to prevent food......................................................4
3.5 Problems associated with pest control in food items............................................................5
3.6 Need for hygiene design and construction of food premises................................................5
3.7 Importance of training...........................................................................................................5
TASK 4............................................................................................................................................5
4.1 Food hazard risk assessment.................................................................................................5
4.2 Food safety control system....................................................................................................7
4.3 Food safety guide for legislation compliance.......................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food is the thing which is associated with general life of public. These days scope of
restaurant is increasing day by day, so there is competition in food industry. But it is important to
give quality prior, which helps company to achieve good image and long relations with customer
(Chapman and et. al., 2010). This report is based on Burger King founded in 1953. Burger King
operates in all over world having numerous outlets in world. In this report there is description
about contamination of food, characteristic of food poisoning and infections. There are some
disease which can be controlled through involvement of manager of organisations.
TASK 1
1.1 Discussion about controlling physical and chemical contamination
Meaning of food contamination
There are some microorganism associated with food items, it is important to remove them
otherwise it creates illness. These days consumer are also aware about these bacteria so it is
important to take corrective measures to reduce it.
Physical and Chemical contamination of food
Chemical contamination means when food is prefers with the help of some pesticides or
related items. It is important that these chemicals must not be out dated and there is some other
place to keep it.
Physical contamination is practical approach. If eatable are physically contaminated then
there are possible chances it turns into biological contamination (Different types of food
contamination,2017). There are some practical measures which are used by manager such as tied
hairs, cutting of nails, etc.
Measures to control physical and chemical contamination
There is important role of manger to control contamination, this helps to enhance image
of Burger king in industry (Crandall and et. al., 2012). There must be proper handling and
storage of food items. Manager must place order at appropriate time so food will not be dead
stock. There must be policies related to personal hygiene of employees e.g. washing hands and
bathing properly. Food must be taken from appropriate source.
1.2 Characteristics of food poisoning and food borne infections
Food borne infection is illness which is caused die to intake of living micro organism.
While food poisoning is caused due to food borne infection. Outcome of food borne infection is
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allergy which is caused due to eating some allergic organisms (Food Poisoning & Food-Borne
Illnesses,2017).
Salmonellosis, Hepatitis A, Tapeworm infection, Botulism, Qfever, Shellfish poisoning,
Mushroom poisoning, etc. are some diseases which are caused due to food borne infection. There
are many symptoms which are caused due to food poisoning such as vomiting, nausea, fever, etc.
as change in season affects food also, so it is important to preserve it as per season.
1.3 How food borne illness can be controlled
Food borne illness is caused due to bacteria attached with food (Dabbene, Gay and
Tortia, 2014). To avoid this illness it is important that manager has to take some important
actions which are beneficial for society as well as their business. Some points are discussed
below-
 Food must be preserve properly.
 There is use of different source for a dish so it is important to wash those sources
diligently and then use it.
 Vegetarian and non vegetarian eatable must be put and cook separately so there are less
chances of infection.
 For Burger King it is essential to wash floor area which comes in contact of raw food
items.
TASK 2
2.1 Food spoilage agents that affects food
Food spoilage means food items get rotten. In this stage food can not be eaten and this
spoilage can be known through touch or smell (Handschuch, Wollni and Villalobos, 2013).
Excess heat, light, high temperature, etc. are some reasons of food spoilage and this happens
mainly with food of perishable nature.
Food Spoilage Agents Foods affected by each food spoilage Agent
Air and oxygen Butter, vegetables
Microorganism Jam, pickle
Moisture Sugar, flour mill
water Bread, meat
Temperature Milk, fish
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2.2 Method of food preservation
There are different methods used to prevent food items as per nature of food items. Some
methods of preservation are as under-
2.3 Evaluation of effectiveness of food preservation methods
It is essential that manager has to perform activities to use preservation methods in
effective manner. It is important that employees must have knowledge for use of these actions.
2.2 Methods of food
preservation
2.3 Evaluate the effectiveness of food preservation methods
Salting Salting is used in case of meat and fish. This method is used to dry its
moisture and make it usable for longer time.
Drying This method is old and cheap used for meats, fruits, herbs, etc. these
things are kept at some sunny point so it comes in direct contact with sun
where temperature is high.
Canning This methods mainly works for pickles and jam, sauce. They are packed
in air tight jars and after use it must be packed in same manner so there
are less chances that it come in contact with bacteria.
Freezing This method is used for food items when they are not available at time of
need. So vegetables, paneer, etc. can be freeze so they can be used at
later date.
TASK 3
3.1 Measures to control temperature for food items
There are some steps taken by company to prevent food items from being decayed.
These steps are discussed below:
Delivery- This is the first step in which delivery of raw material is received. It is essential
that manager to place order at appropriate time.
Storage- After delivery it is essential to keep raw material properly. There is requirement
of different temperature as per nature of food item (Jacxsens and et. al., 2015).
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Preparation- When there is need of raw material to prepare food, it is presented in
kitchen. It is important that manager has to balance time between order and its usage and till that
it must be stored properly.
Defrosting- After preparation semi used material is defrost so it can be used in future. It
is important to defrost it at specified temperature.
Cooking- Cooking is done when there is demand arises. There is some specific
temperature set for food items.
Cooling- After cooking, food is cooled, so that it can be served.
Reheating- When there is need to place order there is requirement of reheat dish and
decorate as per requirement.
Service- This is the last step in which reheat dish is served to customer (McIntyre and et.
al., 2013).
3.2 Methods through which food can be stored safely
Burger King is association which has many outlets and deals in various varieties. It is
important that manager has to focus on storing raw material as well as finished goods in best
way. There are different methods to prevent perishable as well as non perishable goods in time.
There is requirement of different temperature for various food items. It is important that
manager has to take care of temperature (Motarjemi, Wallace and Mortimore, 2014). If Burger
King does not take care of temperature then there are possibilities that food may get rotten. It is
important to cook food at appropriate temperature and it must be cooled properly. 41F to 140F is
dangerous temperature for food items. Food must be chilled at less than 41F. Hot food must be
cooked at 140F or above. Non vegetarian items must be cooked at 150F or above for three
minutes.
3.3 Importance of personal hygiene in food contamination
Cleanliness is most important factor for company. There is requirement of personal; as
well as non personal hygiene. There are possibilities that manager has to make policies which are
beneficial for maintaining cleanliness in society. Manger must take care of hairs, nails, dress, etc.
of workers. If employee is having large and dirty nails then there are possibilities of fungi in food
items also. Hairs and beard of male workers must be properly trimmed. While in case of female
workers hairs must be properly tied (Ohlsson, 2014).
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3.4 Evaluation of cleaning and disinfection to prevent food
There are possibilities of infection when food is not properly kept. It is important that
manager has to perform activities which ate beneficial for food safety. This can be done work
effectively with the joint efforts of manager and employees. There are various methods used by
company to prevent food from being decayed. It is responsibility of departmental head to check
whether these methods are adopted properly or not. There must be provision of punishment in
case person is not handling proper cleaning approaches.
3.5 Problems associated with pest control in food items
To prevent food from decaying company is using different pest. It is essential but at the
same time kitchen head has to give importance to use of these chemical. If they are used in
excess quantity then there are chances of food not safe to consume (Robinson and et. al., 2013).
While quantity of pest is less then food will decay after some point of time. These pest are
chemical so it is important to know dates and it must be used within predetermined time. They
must be kept at some different and safe place away from food.
3.6 Need for hygiene design and construction of food premises
These days consumer are more aware about cleanliness factor, so it is essential that
manager has to perform activities which aims at hygiene factor. There are many changes taking
place in environment and as Burger King is working at different location, so they must frame
policies accordingly. There is use of different and new technology which helps manager to
deliver good quality product to consumer. These technologies must be friendly for workers and
they can clean it properly with due care. It helps in keeping workplace neat and clean.
3.7 Importance of training
Training is essential for employees to know how they can keep workplace clean. There
are many new methods used by Burger King to keep food safe for use (Rouviere, 2010). There
are changes in environment so it is essential to train personnel regarding use of prevention
measures. Training helps employees to know about changes taking place in working style and it
is essential for employee's motivation. There are chances that company does not give emphasis
on training factor but to keep workplace clean training is essential.
TASK 4
4.1 Food hazard risk assessment
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Food Types of
contamination
Causes of
contamination
Risk Consequences
Meat Physical
Chemical
If it is not stored
at low
temperature then
there are
possibilities of
decay.
There is use of
different pest to
safe it from
rotten.
Medium
Very high
It may get
rotten and can't
use.
Fever, stomach
pain, etc.
Fish
Physical
It is essential to
keep fish at some
specified
temperature.
Low
If someone in
take fish then
there are
negative
effects over
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Chemical
Fish can be
freeze at low
temperature and
hence it must be
used frequently
to avoid adverse
results.
High
healthy.
Decay fish
affects
environment
due to dirty
smell.
4.2 Food safety control system
Stage
s
Hazard Preventive
measure
Critical
limits
Monitoring
Procedure Frequency
Corrective
measure
Respo
nsibili
ty
Cook
ing of
meat
There is
require
ment of
flame to
cook
meat at
low
temperat
ure.
It must be
baked with
due care
and
equipment
s.
High
flame but
it must be
cooked
through
regular
flame
check.
Time
consuming
procedure
and there is
requiremen
t of proper
training.
Every
batch
There must
be use of
proper
method to
bake meat.
Cook
Prepa
ration
of
meat
Meat is
prepared
by well
trained
There is
requireme
nt of
proper
Purchase
order
must be
placed
Training
is
requireme
nt as per
After
regular
intervals
Use of
gems free
utensils
and knifes.
Chefs
and
purch
ase
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chef. storage
system.
with due
course of
time.
change in
cooking
technique
.
depart
ment
Stora
ge of
meat
Proper
temperat
ure to
store
meat.
Refrigerat
ory must
be kept at
specified
temperatur
e.
As
change in
season
there is
requireme
nt to
change
temperatu
re. It is
important
to keep
quantity
of meat.
Place in
freeze at
the time of
purchase.
-10 to -
20°F
There are
chances of
decaying
meat
frequently
so while
receiving
order there
must be
proper
check.
Chefs
and
sales
man
Deliv
ery of
meat
There
must be
require
ment of
taking
care of
meat
when it
is
purchase
d and
stored.
While
delivery it
must be
stored at
predetermi
ned
temperatur
e.
Departme
ntal head
has to
take care
of meat
time to
time.
In case
meat get
spoiled it
must not
be opened
in general
area,
otherwise
there will
smell and
chances
that fungi
may attack
other fresh
There is
requiremen
t of due
care such
as gloves,
trimmed
nails, etc.
which help
organisatio
n to keep
food
hygienic.
Proper
temperatur
e is
maintained
to save it
from
decay.
Perso
n
receiv
e
order
is
respo
nsible
for it.
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material.
4.3 Food safety guide for legislation compliance
Business
regulations
Food
sources
Raw material must be collected from the authentic sources and it is essential
to keep quality as major.
Equipment As change in technology it is essential to use technology which is up to date
and cost effective and as per government norms.
Food waste Waste food must be deposed properly so it does not affect surrounding.
Water
supply
Water used to prepare food must be fresh. Water is the source from where
bacteria passes very frequently from one place to another.
Personal
hygiene
Burger King has to keep this factors at top most because if person is clean
then he/ she prefer to work under clean surroundings.
Training Training is essential as there is change techniques, so employees are also
aware how to keep food stuff and at what temperature.
These factors are associated with laws and it is essential for Burger King to modify it as
per change in government norms. This helps company to compete it industry and there will be
less government interference which affects image of association in positive manner. This helps
company to take resources from authentic sources and it reduces defects as well.
CONCLUSION
There are possibilities that in competition company may not give importance to quality
and hygiene factor. So there are some methods which are used by company to preserve food and
it is important to perform this task regularly. Food industry have some method which are used to
preserve food items. There are various employees working in company, so it is important to
maintain their personal hygiene also. There are some training programmes which are conducted
by company to ensure quality of goods and services. There are some laws which are essential for
company to obey otherwise there will be government interference.
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REFERENCES
Books and Journals
Chapman, B. and et. al., 2010. Assessment of food safety practices of food service food handlers
(risk assessment data): testing a communication intervention (evaluation of
tools). Journal of Food Protection. 73(6). pp.1101-1107.
Crandall, P. and et. al., 2012. Companies' opinions and acceptance of global food safety initiative
benchmarks after implementation. Journal of food protection. 75(9). pp.1660-1672.
Dabbene, F., Gay, P. and Tortia, C., 2014. Traceability issues in food supply chain management:
A review. Biosystems engineering. 120. pp.65-80.
Handschuch, C., Wollni, M. and Villalobos, P., 2013. Adoption of food safety and quality
standards among Chilean raspberry producers–Do smallholders benefit?. Food
Policy. 40. pp.64-73.
Jacxsens, L. and et. al., 2015. Measuring microbial food safety output and comparing self-
checking systems of food business operators in Belgium. Food Control. 49. pp.59-69.
McIntyre, L. and et. al., 2013. Evaluation of food safety knowledge, attitudes and self-reported
hand washing practices in FOODSAFE trained and untrained food handlers in British
Columbia, Canada. Food Control. 30(1). pp.150-156.
Motarjemi, Y., Wallace, C. and Mortimore, S., 2014. HACCP misconceptions. In Food Safety
Management (pp. 873-887).
Ohlsson, T., 2014. Sustainability and food production. In Food Safety Management (pp. 1085-
1097).
Robinson, C. and et. al., 2013. Conflicts of interest at the European Food Safety Authority erode
public confidence. J Epidemiol Community Health, pp.jech-2012.
Rouviere, E., 2010. The implementation mechanisms of voluntary food safety systems. Food
Policy. 35(5). pp.412-418.
Webb, M. and Morancie, A., 2015. Food safety knowledge of foodservice workers at a university
campus by education level, experience, and food safety training. Food Control, 50,
pp.259-264.
Online
Different types of food contamination. 2017. [Online]. Available
through:<https://www.foodsafety.com.au/faq/what-are-the-different-types-of-food-
contamination >.
Food Poisoning & Food-Borne Illnesses. 2017. [Online]. Available
through:<http://epi.publichealth.nc.gov/cd/diseases/food.html >.
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