Food Safety Management Report

This report provides a comprehensive overview of food safety management, covering topics such as food contamination sources, prevention methods, and safe storage techniques. It emphasizes the importance of temperature control systems and highlights key practices like refrigeration, freezing, and proper cooking to ensure food safety and prevent foodborne illnesses. The report also discusses the role of hygiene, stock rotation, and expiry date labeling in maintaining food safety standards.

Food Safety management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
a) Controls available to prevent food contamination ............................................................1
b) Different sources of food contamination............................................................................2
c) Food prevention methods and their effectiveness .............................................................4
TASK B ..........................................................................................................................................5
A) Methods for the safe storage of food with an emphasis on temperature control system. 5
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12
s

INTRODUCTION
Food Safety Management is analysed as a system of risk management which identifies,
evaluates and controls hazards associated with the food safety and through the supply chain
(Escanciano and Santos-Vijande, 2014). It is considered as a legal requirement for all restaurant
chains and businesses in order to have food safety management procedures based on the analysis
of hazards and critical control points. The main objective behind implementation of food safety
management is to meet requirement of customers, retailer's and the regulatory requirement. In
addition to this, the adaptation of food safety management refers to the implementation of
important practices which are specified by the regulations. These important practices involve
good hygienic practices, manufacturing process, hazard analysis and also the critical control
point. Present report will discuss different types of food borne diseases along with the ways to
control food contamination in organisation. Standards related to food safety management of UK
are also evaluated here. Methods of food preservation along with their effectiveness will be
discussed as well.
TASK A
a)1.1, 1.3 Controls available to prevent food contamination
Contamination is the condition of spoilage of food or getting infected. When such type of
material is eaten by individuals then they can suffer from illness. There are many elements such
as harmful chemicals, microorganism, inadequate food handling, poor storage of food, etc. that
spoil quality of substance (Luning and et.al., 2013). Physical and chemical are two main types of
food contaminations. Physical impurity is related with the presence of hair, metal, insert parts
that contaiminate On the other hand, chemical contamination is related with improper handling
of food materials. Both these create issues such as food borne illness, food poisoning, etc. It can
also occur due to ineffective procedures of cooking and practices in restaurant. There are various
important measures of controlling which can be applied by organisation to control and stop the
physical as well chemical contamination of food. Controlling measures are considered as
essential approach that helps in minimizing the outbreak of contamination. Always needs to
follow the instructions of food manufacturers, food should be cooked in the clean and sanitised
utensils and also ensuring that the building of restaurant will remain pest free. Food
contamination can also be prevented by ensuring that the practices of employees must be
hygienic.
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Chemical contamination: It is analysed as the spoilage which is occurred by involvement of
chemicals that spoils the food after preparation or can also contaminate the raw materials at the
time preparation. For example; Use of floor cleaner in kitchen areas can also contaminate the
food products and utensils.
Physical contamination:
It is also considered as spoilage of food by using utensils which are not cleaned properly. It is
also considered as anything that can be visibly seen and it is not the part of the food originally.
For example: Use unclean utensil for cooking food by employees in kitchen department will
also contaminate the food.
Prevention of food borne illness
 Employees and kitchen staff should wash hands with warm water and dry with the
disposable paper or clean hand cloth (Motarjemi and Lelieveld, 2013).
 Hand sanitizers based on Alcohol must not be used in the kitchen areas by employees
 Washing and cutting board, dishes and other kitchen utensils after preparing each food
item and before using it for the next food.
 All harmful chemicals must be kept away from the kitchen areas so that nobody can
come in contact with them.
 Clear instructions must be provided to cleaning staff to avoid hazardous use of harmful
cleaning material which can dilute in atmosphere and contaminate the food (Van
Boxstael and et.al, 2013).
 There should be some conditions present which leads to growth in the harmful pathogens.
By controlling these environmental conditions, bacteria can also be controlled from
surviving, growing and multiplying which can ultimate cause food borne illness.
 Food contamination can also be prevented by controlling cooking temperature, time,
oxygen and presence of moisture. Managing these important factors will also help in
making food fit for consumption.
b)1.2, 2.1 Different sources of food contamination
Food contaminations will still breach the source in order to infect the food. There are
some common contamination sources (Hussain and Gooneratne, 2017). There are some food
spoilage agents have been analysed which are responsible for contamination of food such as
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 Microbial Spoilage: It would have been caused due to different micro-organisms that can
harm the food such as Fungi and bacteria. Food like meat, raw vegetables, eggs and milk
can be contaminated with the E.coli, Salmonella, and other food borne pathogens before
they will reach to the process plant. Increase in producing substances which can change
colour and order of the food are also major sources of microbial contamination (Losasso
and et.al., 2012).These microbes have the potential of increasing at a fast rate that why
they are known to be the common cause for food spoilage. This is considered to be a
natural process which every eatable possess and degrades after certain time period and
becomes harmful for consumption and can also be the cause for illness such as food
poisoning, diarrhea, cholera etc.
 Enzymatic spoilage: Various kinds of enzymes are usually present within the food where
people help to ripe and other leads that for decay. Increase in number of enzymes will
also speed up the process of contamination and making food unfit for consumption.
These microbes have the potential of increasing at a fast rate that why they are known to
be the common cause for food spoilage.
 Physical spoilage: This contamination will take place while pre-processing such as
physical damages while harvesting, process and distribution. For example: damage in the
skin of apple will contaminate it quickly (Nesbitt and et.al., 2014). This damage can be
controlled at certain extent and make it less harmful by providing various alternate
solutions and antibiotics
 Chemical spoilage: It implies to contamination that occurs by making changes in colour
and taste while storage and processing of food. Chemical contamination will lead to
decline in fat and changes smell of food. These are also considered as naturally appearing
bacteria which spoil the food within a specific time period. This contamination cannot be
altered easily and is cause due to the chemical reaction of carious elements which can be
reactive to surrounding and can possess a chemical change after reacting wit it. Such as
coagulation of proteins in food make it non preferable for consumption
There are various characteristics of food poisoning and Food borne infection which are
compared to understand difference between them. Food borne illness is considered as an
infection that results from consumption of spoiled or contaminated food with live
microorganisms. Its characteristics involve allergic reactions, vomiting and other situations.
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In comparison with this, This positioning is a type of Food borne sickness which results
from consumption of performed toxins. There are various kinds of food borne diseases that can
be caused in the form of Salmonella, Listeria, E-Coli and hepatitis virus. Rather, food positioning
is analysed as another type of infection which results with the symptoms like abdominal pain,
diarrhoea, jaundice, cramps and vomiting, etc.
c)2.2, 2.3 Food prevention methods and their effectiveness
In the past several years, food was preserved by people for many years by considering
that it can be used at the time of scarcity. Similarly, now individuals preserve food items also by
new techniques and methods of preservation. In the past, people have provided various kinds of
preservation techniques which have been modified in the present and used in the culinary
process. The most common method of food preservation which can be used by organisation is as
follows: Home Canning: It is the main factor that is used for preservation of tastes and flavours of
fresh food. It is identified that for preservation of food through canning method, there is
requirement following effective measures of storage and preservation for the future. This
important method has been analysed as safe and simple if carried out properly. The main
reason for the preference can be that it can easily be implemented and does not requires
much chemical for the preservation and can be easily conducted by any individual.
 Drying food: It is also considered as traditional technique which has been used by
organisation and individuals to preserve the seasonal vegetables and use them at the time
non availability. It is considered that dehydrated food will not attract bacteria which loves
moisture. Thus, extracting the water contents as well as moisture from the vegetables or
fruits sustain the original tastes and preserve them as well. Further, dry food consumes
less storage space and also stored in the airtight containers to restrict the contact of any
moisture content or bacteria. With assistance of this method, some products like raw
meat, dried plum have also been stored for longer period. Drying food can minimise the
air and eater content which can make the food item to be spoiled and thus avoids form
getting reacted from the atmosphere.
 Freezing food: This is the modern preservation technique which is used to store food
from getting contaminated from being spoiled before its consumption. It helps in
maintaining the taste of food and keeping them free from micro-organism. This method
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helps in controlling and reducing the growth of micro-organism within food. But it
reduces the nutrient value of the food due to the use of nitrogen gas which is highly used
for the coolant and is present for preserving all the food items in the fridge that also
reduce the freshness of any item.
 Fermentation: It is the process in which useful microbes are usually allowed to enter in
food for converting product in acidic form. Through this, staff will be able to control and
monitor decomposition of food by using special kind of bacteria. Moreover, it is
identified that fermentation is concerned with the utilization of bio medical starches,
sugar and organic acids with the help of micro-organism and enzymes. It is used for
various beneficial processes such as formation of yogurt which is considered to be the
most important for maintaining the presence of good bacteria for the digestion, yogurt is
made by fermenting the milk which is the most adopted technique. Also this technique is
used for making bread which is important food item for the breakfast and is made by
fermenting the flour by adding up yeast which is another type of bacteria that ferments
the flour and make it more fluffy.
However, these methods are effective for preservation of food for specific time duration
and reduce the risk of contamination.
TASK B
A)3.1, 3.2 Methods for the safe storage of food with an emphasis on temperature control system.
Food safety management is essential for organization to maintain and sustain their quality
and health of customers. Foods will transmit from the bacteria or diseases effectively from one
person to another. Further, food items can also transmit microorganism or major diseases
effectively from one person to the another. However, food safety is required to be control the
illness and also bacteria that can also cause serve the health important issues due to ineffective
food. Further, appropriate measures have been required to be taken by individuals for protecting
food from contamination (Osés and et.al., 2012). Food will be prevent from being contaminated
or poisoned either by utilization of traditional methods like preservation through oil, salt,
vinegar and sun drying etc. Further, Modern methods like boiling, pasteurization and freezing
and chemical method can also be used by organisation for preserving food from contamination.
In this context, restaurant business enterprise are required to analyse all important methods for
the safe storage of food from being contaminated. For the safe storage of food from the being
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spoiled there are various important method which can be applied by individuals and employees
in organisation. Further, storage will help in reducing the wastage of food, saving cost,
increasing availability of instant meals and protecting the food from being contaminated. Some
important steps which is used for controlling temperature of food are as follows:
Refrigeration:This is considered as most important method for being extra food like vegetables,
fruits and other method etc. which can be stored in the refrigerator. At low temperature,
freshness of the food and vegetables can be retained from their freshness (Jia and Jukes, 2013).
Prevention of extra food like vegetables, fruits and other food items are required to be managed
and stored at low temperature. The most ideal temperature for preserving food products is 8
degree or below than that as it will help in the prevention of growth of bacteria in the most
perishable food products.
Freezing: Proper temperature for prevention of food from disease is more important as it will
raise the contamination of food that needs to be considered by individuals at workplace. Freezing
of food is most important preservation technique that needs to attained by managers. It tends to
retain food from harmful bacteria and avoid external contamination (Green and Kane, 2014). It is
used for maintaining taste of the food and sustaining them in the same condition for specific
time duration. For example: Vegetable can be stored for more time by freezing method as
compared to other drying method or keeping outside. The multiplication of harmful bacteria
will be prevented at 18 degrees or below than that.
Draying food: Dehydrating the food items is considered as the oldest and the simplest measure
of avoiding the food items of from contamination. It usually helps in avoiding germs and
bacteria from the food (Teixeira and Sampaio, 2013). The common ways include sun drying, air
drying, oven drying etc. This method of avoiding food contamination helps in controlling
temperature of food. It is analysed while dehydrating the temperature of food should be at 18
degree to maintain its tastes and quality.
Canning: Canning of food is also important measures for controlling temperature, avoiding
bacteria as well as germs from the food. In this, the food will seal in an airtight container. This
aids in keeping the micro organism, enzymes, bacteria and oxygen which can contaminate the
food. Professionals in restaurant should have information about appropriate temperature of
storing different food items (Escanciano and Santos-Vijande, 2014). Food stored in cans like
Meat, Stuffing and ground meats must be stored at 10 degree or less than that to make it fit for
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utilization after 4 to 3 days. Other perishable food will be kept at low temperature in
refrigerators.
Pickling: Traditional method which is used by individuals at home to avoid food from infection
and contamination. In this, vinegar and salt brine are used for storing food and it involves
process of fermentation. For reducing the spoilage of products like vegetables, raw meats these
important method is appropriate and helps in containing appropriate measures (Motarjemi and
Lelieveld, 2013). This method still aims to attain high pressure and recognition of customers. In
hospitality business, this method is also used to prevent food from contamination and reducing
any products that needs to be attained by customers.
Salting: This method is used for maintaining the key standards and taste of food by spreading
salt on the food products such as fishes, poultry products and meats. It helps in avoiding harmful
bacteria and reduces smell of raw meats. It will reduce water concentration and kills the
presence of microorganism. This method is also utilized by professional usually to store the food
such as non Vegetarian and Vegetables etc. Salting is the best way to reduce water concentration
and helps in keeping away bacteria from raw food materials.
Cooking: For removing all kinds of micro organism and bacteria, it is considered as essential
that the food products must be cooked at least 75 degree Celsius or above. In restaurant, it is
essential for professional to consider temperature of food while cooking to prevent them from
contamination and making them fit for consumption.
Cooling: It is also essential that the food must be cooled after using by keeping in to refrigerators
in order to reduce the germination of spores and contact of other bacteria (Hussain and
Gooneratne, 2017). Food should be wrapped with foil appropriately to keep them safe in
refrigerator. Different food products require different temperature to remain fit for consumption.
Reheating: The process of cooking food which is already been heated, it must be reheated at
above 82 degree Celsius. It is important that the kitchen staff should have knowledge regarding
the time and temperature in order to ensure the quality of food.
It is analysed that leading the cause of food contamination is the time and temperature.
The appropriate use of freezers, heat and chillers will help in prevention of food from bacteria.
Chillers are also used to hold the pre made food products like sandwiches, meat and milk etc.
There are various important processors have been used for heating or cooling items in order to
make them more safe (Losasso and et.al., 2012). It is also essential to continuously monitor
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these processors so that there correct temperature will be maintained. The important and
reorganised temperature have been used for maintaining and managing the safety of food.
System of controlling the temperature is considered as key for safety control and failure of
monitoring and recording the temperature will lead to poor results and makes it unhealthy,
unhygienic and contaminated food. Further, the good temperature control can be achieved in
following ways such as:
 Identification of required temperature
 Determining the process to attain those temperature
 Appropriate monitoring and ensuring whether the temperature has been achieved or not.
 Keeping appropriate record of temperature.
Through application of these important measures the organisation will be able to sustain
the quality of food products and reducing the affects of all food spoilage agents.
Further, it is considered as important that the food has been stored in appropriate manner in
order to protect wastage of food and also ensuring that healthy food has been consumed by the
ultimate consumers.
Methods Description
Refrigeration The most important method for the prevention of food products is
considered as refrigeration. For storage of food, 8 degree Celsius
temperature is considered as appropriate temperature and it is required
for professional to ensure that temperature refrigerator should be at 5
degree or below than that so that products will remain safe (Karaman and
et.al, 2012).
Freezing -18 degree Celsius is considered as ideal temperature for prevention of
increase or multiplication of harmful bacteria in the products which are
always required freezer storage (5+ methods of preserving and storing
food safely, 2017). For example: products such as Meat, poultry and fish
always needs freezer storage and it will remain safe at this ideal
temperature. Professionals and kitchen staff in restaurant must have
knowledge about the temperature control system as it help them in
maintaining appropriate hygiene and reducing the wastage of raw
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materials.
Cooking To kill al kinds of bacteria in the food products, it is necessary for the
professionals to control the cooking temperature of food products. The
ideal cooking temperature for cooking food is above 75 degree Celsius.
Moreover, temperature below than this is also effective for the food
when it is cooked for long time duration (Motarjemi and Lelieveld,
2013). Professional in restaurant needs to keep record of appropriate
cooking time for every food product in order to protect health and safety
of organisation. Major cooking time for the food is required to be
maintained by professional to increase quality and sustaining food safety.
Hot holding Ideal temperature for reduction of multiplication of germs and bacteria
in hot food is the considered as 65 degree Celsius. Temperature can also
be control by using different methods and material for keeping the food
safe after cooking.
Cooling After cooking, Food is required to be cooled quickly and should be
placed in the refrigerator to reduce the chances of infection, chemical
contamination and limiting the growth of germs as well as bacteria. Chef
in restaurant are required to have understanding and information about
ideal cooling temperature and it should also provide clear instructions to
the staff at workplace.
Reheating It implies the process of re cooking or heating food which is already
been cooked. Ideal temperature required for reheating of food is 82
degree Celsius for ensuring the safe reheating of food at appropriate
temperature. This ideal temperature is necessary to maintain quality of
food and fit for consumer.
There are various important methods of the safe storage are discussed below:
Appropriate control of temperature: For ensuring the proper storage, manager in the
organisation needs to have an adequate understanding about the temperature control because it is
required to maintained differently for different products and services (Nesbitt and et.al., 2014).
Further, meat may require low temperature. However, the other perishable goods like vegetables
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will require normal temperature. Controlling temperature will protect the food from
contamination and also make it fit for reuse. While refrigeration, 8 degree Celsius or lower than
that is considered as ideal temperature in order to prevent the growth of bacteria in the
perishable food product. Moreover, it is required to keep the temperature of refrigerator at 5
degree Celsius for safe storage of food. Appropriate temperature control will enable organisation
to reduce wastage of resources and cost of raw materials. These safety measures helps in making
the food fit consumption for consumers in restaurant.
Stock rotation: It is another method for food preservation that implies to use of products
which are manufactured earlier and the moving those products which produced later according
to Expiry date. First in first out is analysed as appropriate method that needs to be used by
manager for decreasing the consequences of food spoilage which can proved to be hazardous
for the health of customers (Losasso and et.al., 2012). This methods help in ensuring that the
food is utilized before expiry date and also prevents unnecessary as well as costly waste of raw
materials. It usually applies to all kinds of food products but it has major important for
perishable and high risk food. Manager needs to ensure that all staff are aware of the importance
and understanding about the system of stock rotation. For this, dates on food should be checked
at the time of purchasing or delivery, used or kept on display. Products having short shelf life
must be kept at the front of the shelf and needs to be used in correct order after analysing its
condition.
Mentioning Expiry date: At the time of labelling, it is essential is for company to
mention or state the use by date (Van Boxstael and et.al., 2013). However, it helps the consumers
to analyse the information about the expiry date of products and services. In this context,
restaurant selling packaged cooked food needs to packaging date on products and also
determined the time limit for consumption so that consumer will be aware about duration in
which they need to use that product.
Further, the staff is required to produce the food in appropriate and hygienic ways in
order to protect the food from contamination. The food products which are usually harmful in
nature and causes illness to the consumer needs in order kept under appropriate temperature to
protect it from spoilage (Green and Kane, 2014). As per analysis, food which is hazardous
nature and causes illness to the requirements of consumers in order to kept under ideal
temperature in order to reduce multiplication of Enzymes and Bacteria.
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Company can also consider the safety of products till it is consumed by customer. Products
which are ready to eat must not be preserved for a longer duration after preparing it as the
process of bacteria development process is very faster in these kinds of products. Government
is also required to set some specific rules which these business enterprise needs to follow while
delivering the product to the consumer (Teixeira and Sampaio, 2013). Further, business
enterprise needs to obtain license from authority to regulate the business activities. Moreover,
it is responsibility of authority to monitor that organisations must take appropriate measures to
maintain customer's safety. Apart from this, the organisation can also find and implement some
alternative ways for protection of food. The business enterprise can also determine safety of
alternative products by carrying out food safety programme public ally. Restaurants owners can
also utilize the alternative ways when they posses some scientific evidence that processing will
not affect the health and safety consumers. Moreover, the industry under which they are
currently indulged also helps in providing some alternatives in order to protect the food products
from getting spoiled.
CONCLUSION
From this report, it is concluded that hygiene has its important role in prevention of food
from spoilage, physical and chemical contamination. For managing food safety, maintaining is
an appropriate level of hygiene is very useful. It is also helps in controlling the physical,
biological and chemical spoilage agents which may cause major food hazards and also leads to
the health care issues. It is clear this report that appropriate food preventive measures and
temperature control is considered as helpful in preserving and preventing the food from
spoilage agents. It is essential for professionals to have adequate information about the
temperature control systems is also helpful in preserving and preventing the food from
hazardous agents. Further, this reports has also provided understanding about different factors
like personal hygiene, cleaning and disinfection which is helps in prevention of food from
contamination and to provide a safe food production condition. In addition, the structure and
construction of hygienic food premise is very useful minimizing risk from the spoilage agents.
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REFERENCES
Books and Journals
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.
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.
Green, R.M. and Kane, K., 2014. The effective enforcement of HACCP based food safety
management systems in the UK. Food control, 37, pp.257-262.
Hussain, M. A., and Gooneratne, R., 2017. Understanding the Fresh Produce Safety Challenges
[Editorial]. MCPI. 6(23). 22-23.
Jia, C. and Jukes, D., 2013. The national food safety control system of China–a systematic
review. Food Control, 32(1), pp.236-245.
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.
Karaman, A.D., Cobanoglu, F., Tunalioglu, R. and Ova, G., 2012. Barriers and benefits of the
implementation of food safety management systems among the Turkish dairy industry:
A case study. Food Control, 25(2), pp.732-739.
Kirezieva, K., Nanyunja, J., Jacxsens, L., van der Vorst, J.G., Uyttendaele, M. and Luning, P.A.,
2013. Context factors affecting design and operation of food safety management systems
in the fresh produce chain. Trends in food science & technology, 32(2), pp.108-127.
Losasso, C. and et.al., 2012. Food safety and nutrition: improving consumer behaviour.Food
Control. 26(2). 252-258.
Luning, P.A. and et.al, 2013. Performance of safety management systems in Spanish food
service establishments in view of their context characteristics. Food Control, 30(1),
pp.331-340.
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Macheka, L., Manditsera, F.A., Ngadze, R.T., Mubaiwa, J. and Nyanga, L.K., 2013. Barriers,
benefits and motivation factors for the implementation of food safety management
system in the food sector in Harare Province, Zimbabwe. Food Control, 34(1), pp.126-
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Motarjemi, Y. and Lelieveld, H. eds., 2013. Food safety management: a practical guide for the
food industry. Academic Press.
Motarjemi, Y. and Lelieveld, H. eds., 2013. Food safety management: a practical guide for the
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Ravel, A. (2009) behaviour in Canada. Food Control, 3Flint, J. A(2005)8, 157-173.
Osés, S.M., Luning, P.A., Jacxsens, L., Santillana, S., Jaime, I. and Rovira, J., 2012. Food safety
management system performance in the lamb chain. Food Control, 25(2), pp.493-500.
Teixeira, S. and Sampaio, P., 2013. Food safety management system implementation and
certification: survey results. Total Quality Management & Business Excellence, 24(3-4),
pp.275-293.
Van Boxstael, S and et.al., 2013. Food safety issues in fresh produce: bacterial pathogens,
viruses and pesticide residues indicated as major concerns by stakeholders in the fresh
produce chain. Food Control, 32(1), pp.190-197.
Van Boxstael, S. and et.al, 2013. Food safety issues in fresh produce: bacterial pathogens,
viruses and pesticide residues indicated as major concerns by stakeholders in the fresh
produce chain. Food Control, 32(1), pp.190-197.
Online
5+ methods of preserving and storing food safely, 2017. [Online]. Available
through:<http://theselfsufficientliving.com/preserving-and-storing-vegetables-and-
fruits/>
Causes and Prevention of Food borne Illness, 2017. [Online]. Available
through:<https://Wednsebury/food safety/cause-and-prevention-of-food borne-illness/>
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