Food Safety Management Solved Assignment (Doc)

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
Covered in PPT.......................................................................................................................1
TASK 2............................................................................................................................................1
2.1: Food-spoilage and its agents...........................................................................................1
2.2: Food preservation Methods ............................................................................................2
2.3: Effectiveness of chosen methods....................................................................................2
TASK 3............................................................................................................................................3
3.1 Steps in temperature control system.................................................................................3
3.2 Food storage methods.......................................................................................................3
3.3 Importance of personal hygiene ......................................................................................4
3.4 Importance of cleaning and disinfection .........................................................................5
3.5 Issues during pest control system.....................................................................................5
3.6 Hygienic design and construction of food premises.........................................................5
3.7 Importance of training......................................................................................................6
4.1: Produce a food hazard risk assessment...........................................................................6
4.2: Food safety control system..............................................................................................7
4.3: Food safety guide for legislation compliance..................................................................8
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Hygiene and food safety become an emerging need in food industry, therefore,
maintaining food safety and hygiene is a compelling requisite for food businesses to sustain in
current competitive market. Professionals and managers has to know about management of food
safety (Tenenhaus‐Aziza and et.al., 2014). The present report will explain about chemical and
physical contamination of food and methods required to prevent both contamination's. In this
study will justify differences between food borne infections and food poisoning and also discus
about their characteristics, dissimilarities and similarities. Moreover, this report will include the
ways to control food borne illnesses and explains food spoilage agents categories. Furthermore,
it clarifies food preservation methods, steps in temperature control system, importance of
personal hygiene and methods for storage food safe. It clarifies importance of training regarding
quality management and also discussed the need of construction of food premises and design
hygienic areas to prevent bacteria.
TASK 1
Covered in PPT
1

TASK 2
2.1: Food-spoilage and its agents
Food spoilage is defined as the process that indicate towards the objectionable and
unwanted changes such as appearance, smell, texture in the food products leading to
inappropriate consumption. It has become one of the major concerns in the food industry and
there is a need to understand the causative agents and its impact that affect the sustenance levels.
Causative agents Explanation Examples
Microbial spoilage This occurs due to presence of
bacteria, viruses, parasites,
fungi as foreign materials on
the dry foods and other related
products.
Fluffiness in breads, cheese
etc. Smelly foods like curd,
milk, vegetables etc.
Enzymatic spoilage This type of spoilage is due to
occurrence of reactions by the
enzymes through activation
sites and temperature plays
essential role in increasing it.
Ripening of banana, change of
colour in other vegetables like
tomatoes, apples etc.
Non-microbial spoilage This takes place due to
changes in the packaging or
use of utensils/equipments.
Primarily, it deals with release
of any chemical substance
either due to materials used in
preparing or cooking food and
maintenance purposes.
Presence of metal in canned
food or packaging material,
rancidity process which break
the fatty acids into fats etc.

2.2: Food preservation Methods 2.3: Effectiveness of chosen methods
Food Irradiation: This is the methodology to
use the ionizing radiation before packaging of
product or before serving the food.
 It increases the shelf life and maintain
the high standards as per mentioned
by the regulatory bodies
 It minimises the delay and risks of
food-borne diseases
 This also enhances the safety and
quality of food through sterilization
in order to prevent the spread of
germs etc.
Canning: It is one of the traditional techniques
that proved useful in preventing the food
spoilage under specific conditions. This
involves effective processing and sealing of the
food products.
 This inhibits the growth of microbes
and bring a distinctive measure to
know the content of appearance and
nutrients value
 It supports by extending the shelf life
for specific duration (Singh and
Shalini, 2016).
 This also has stopped the
deterioration for a range of more than
3-5 years
Fermentation: This technique is environmental-
friendly by using micro-organisms that assist in
overcoming the causes of food spoilage.
Moreover, it is refereed as the conversion of
starch and sugars into alcohol.
 It is mainly the chemical conversion
and thus aid in preservation of sour
products and beverages
 Additionally, this helps in proper
digestion due to incorporation of
enzymes which help in maintenance
and absorption of nutrients.
 This assists in removal of barriers
like generation of toxins, ill-effects of
2

anti-nutrients and more. Such
removal curbs the food spoilage.
TASK 3
3.1 Steps in temperature control system
It required for control or prevent food from spoilage due to unhygienic or unhealthy
environment. Temperature control system maintain food nutritious and balance their
effectiveness or freshness for longer time. Prezzo manager and its food handlers must have the
knowledge who to safe food in required temperature. Due to that they have to follow some basic
steps-
 Cooling- Prezzo must cool hot foods dishes rapidly as it highly prone cultivated germs
and bacteria. They need to cool food in good temperature specially between the range of
146 F or more than above.
 Storage- They need to store foods after it prepared or cooked at needed temperature that
make it fresh. The temperature should be 4 degree Celsius that balance its all nutritious in
good conditions.
 Defrosting: Prezzo restaurant using defrosting techniques that prevent their foods in
conditions for longer time period in which the temperature should be set at 40 F or below.
 Services- During services time they need to serve hot and cold foods within good
temperature as according the needs. Hot food goods temperature must be above 140
degree F and cold foods' product temperature should be 40 degree F.
 Cooking- Restaurant and hotels prepare foods and entire raw meats products in good
order in which its temperature must be 75 degree Celsius.
3.2 Food storage methods
Food storage in good temperature or safe place is very important for Prezzo restaurant in
which it makes foods healthy and nutritious (Pichler and et.al., 2014). By using various methods
they keep foods products in good conditions. Methods for safe storage of food-
1. Canning food: Canning is one of the best method of storing food in better condition that
prevent it forms food contamination. According to this procedure food is sealed in
3

airtight jars or containers that helps in keeping foods away form germ, unwanted
enzymes and bacteria that destroy foods properly.
2. Pickling: Pickling is the oldest but effective process that using by Prezzo to store food
for longer. By using salt brine and vinegar they keep foods products safe and nutritious. It
involves process of fermentation that save things up to months, it was an better way to
preserve or store fruits and vegetables in jars that restaurant use according to customers
needs and demands.
3. Freezing food: Prezzo adapt freezing methods for storing their foods safely in restaurant.
Through this process they must storage extra fruits and vegetables or other foods
products for long time period. It reduces food wastage levels and give benefits to food
industry. This procedure keep things fresh after weeks or even months. Keep vegetable
and fruit at lower temperature that retain their smell and freshness.
3.3 Importance of personal hygiene
Cleanliness, neatness and maintaining hygiene of cooking space is expected in Prezzo
restaurant. Every employees or staff members working with food must balance or maintain
personal hygiene because it saves foods form physical contamination (Otter and et.al., 2015).
Through following this procedure food handlers maintain standards of food health. Contaminated
hands will spread germs and bacteria around kitchen areas where it quickly entered into food
products such as fruits and vegetables. Thus, to prevent all the items far away form cross
contamination of abedels its is very necessary to wash their hands before cooking or toughing
4
Illustration 1: Canning
(Source: Canning methods, 2018)

foods and other equipment. Changes their hands gloves regularly and wear it during serving
foods to customers that build up their image in among all the clients.
3.4 Importance of cleaning and disinfection
Cleaning shows the concern of Prezzo restaurant that they are focusing on maintaining
hygiene in proper way. They clean its kitchen every day after cooking food because it reduces
number of germs, pathogens and other diseases that causes illness that affect food and make it
unhealthy (Chiu, Lu and Chiou, 2015). They must clean each and very places or areas where
staff cooked foods that help to balance proper hygiene standards. Prezzo need to maintain high
level of sanitation and cleanliness by cleaning each and every tools such as spoon, jar, pots etc.
that are using during preparing dishes. On the other side disinfection process kills germs, bacteria
and other microorganism particles that contaminated food. They follow this process perfectly
that helps to prevent food and stay away food from harmful viruses.
3.5 Issues during pest control system
Pest control is one of the best technique to kills germs and harmful bacteria's around
kitchen areas and on clothes or other things. Prezzo restaurant focus on customers' health and
maintain proper hygiene, thus for that they are using pest control system that help to prevent
foods for contaminant (González and et.al., 2015). But if the ineffective team of pest control
create problems for manager of Prezzo. They spread chemical over to fruits and vegetables that
spoil foods and reduce their freshness. It gets pressure upon manager they have to check each
and every areas around cooking places or whole restaurant that takes longer time. It is very
dangerous for customers health and effect on human body quickly.
3.6 Hygienic design and construction of food premises
Prezzo must maintain or balanced their hygienic levels but it not much enough they need
to ensure safety and health of its customers and workers. This process has been completed by
design hygienic cooking areas where each and every place should be clean and away from
germs. By redesigned whole surface they prevent food form contamination that make people
healthy. According to the rules cooking place should be set up at different place where no other
things will be done like washing dishes or cleaning plates etc. construction of food premises is
also very important for Prezzo because it makes environment healthy and safe. This process
protect foods from contaminated and spoilage that balanced its nutritious. They construct wall
and ceiling or other places by using good materials that will be cleaned quickly and easily.
5

3.7 Importance of training
Prezzo manager need to give appropriate training to staff members and specially food
handlers in which they learn who to maintain hygiene in restaurant. Training is very essential
part that build strong and effective team (Jin and Lee, 2018). This team of individuals serve food
to customers within good manageable ways. Due to training employees prevent themselves form
mistakes and defects that directly impact on foods products and business services. Manager
provide them better training and coaching that helps staff to maintain the quality of products in
restaurant. It develops skills and knowledge among them more than now that they use during
serving food to customers.
4.1: Produce a food hazard risk assessment
List of Hazards in Food
Preparation and Serving
areas
Risk related to hazards Control mechanism
Physical It is that type in which the
perishable objects might get
affected due to factors like
fire, residue, dirt or
undesirable objects such as
metal parts, hair, nails etc.
It also consists of overall
assessment in terms of
conducting the operational
activities while harvesting or
cooking the food and other
related products.
Here, Hurdle technology,
vacuum pressure
implementation, irradiation
etc. methods can be established
to curb the hazards.
There is also training about the
fire and safety measures to
overcome any situation or
accident.
Chemical This type of hazard occurs in
all the stages of preparing and
storing the food and its related
products.
Moreover, it combines the
There must be implementation
of suitable apparel and
equipments to avoid any
uncertain risks or situations.
Along with, promotion of
6

chemical substances and other
additives to manage the
essential nutritive value and
authentic freshness so that
customers are not prone to any
hazard.
sustainable products must be
done to mitigate the effects of
hazards.
Additionally, the storage
methods must be audited and
monitored regularly to
maintain the quality and
standards of raw materials and
products.
Micro-biological It occurs in the presence of
microbial growth led by
parasites, fungi, bacteria etc.
and leads to food poisoning or
food-borne diseases.
Herein the removal of
pathogenic attacks is
considered through adopting
tools and techniques like
irradiation, incubators etc.
Traditional methods such as
canning, fermentation,
pickling, boiling along with
modern industrial techniques
must be used to inhibit the
hazards caused by micro-
biological factors.
4.2: Food safety control system
A food safety control system is an integrated framework that infers the obligatory
policies laid by the government in the hotel industry. It involves a number of tools such as
HACCP (Hazard Analysis Critical Control Point), MOM (manufacturing operations
management), etc. to minimize the risk management and assure an adoption of reliable
guidelines to maintain the food safety hazards through following MOM and HACCP. In
addition, such a control system must be constituted in managing the available resources and
optimize the overall requirements in relation to the food safety management (Carvalho, 2017).
Moreover, it would assess in bringing changes to safeguard the hazards and maintain the hygiene
and sanitation factors appropriately.
7

4.3: Food safety guide for legislation compliance
It is really important to create a food safety guide for legislation compliance for
increasing hygiene inside the hotel. There are much food safety regulations that are needed to be
that are needed to be applied inside the hotel in order to implement safety and hygiene in an
efficient manner. Legislations or regulations such as Food hygiene Act 2006, food safety act
1990. Both the legislations are important to be implemented inside the hotel premises in order to
increase food safety and hygiene. These legislations will improve food safety and increase the
quality of produced food which will lead to improved public health on the whole. With the help
of these acts few factors can be identified that can be used as regulations or methods which will
be implemented inside the hotel for maintenance of quality of the food inside the hotel. In
addition to this it will also generate awareness regarding the same and will help in reduction of
contamination and illness which is caused by the degraded quality of food.
CONCLUSION
In this presentation discus about the techniques and methods for preventing food form
contaminant. Physical and chemical contamination impact on food and spoil it properly, it
includes food poisoning and food borne infections preventing techniques and ways for
controlling food borne illnesses. It shows food spoilage agents and methods for preservation
foods. In this presentation has been concluded the importance of personal hygiene, cleaning,
training to staff that helps to maintain hygienic standards. Prezzo using Pest control system that
support them to balance good and healthy environment that attract people towards their services.
By following food safety guidelines' organization run business effectively and serve good quality
food products to customers.
8

REFERENCES
Book and Journals
Aung, M.M. and Chang, Y.S., 2014. Traceability in a food supply chain: Safety and quality
perspectives. Food control. 39. pp.172-184.
Carvalho, F.P., 2017. Pesticides, environment, and food safety. Food and Energy Security.6(2).
pp.48-60.
Chiu, K.W., Lu, L.S. and Chiou, S.S., 2015. High-level disinfection of gastrointestinal
endoscope reprocessing. World journal of experimental medicine. 5(1). p.33.
González, J.O.W. and et.al., 2015. Novel nanoinsecticides based on essential oils to control the
German cockroach. Journal of pest science. 88(2). pp.393-404.
Hall, A.J. and et.al., 2014. Vital signs: foodborne norovirus outbreaks-United States, 2009-
2012. MMWR. Morbidity and mortality weekly report. 63(22). pp.491-495.
Jin, G.Z. and Lee, J., 2018. A tale of repetition: Lessons from Florida restaurant inspections. The
Journal of Law and Economics. 61(1). pp.159-188.
Kortman, G.A. and et.al., 2015. Low dietary iron intake restrains the intestinal inflammatory
response and pathology of enteric infection by food‐borne bacterial
pathogens. European journal of immunology. 45(9). pp.2553-2567.
Lee, B. and et.al., 2014. Effects of storage methods and periods on root hardness and content of
saponin in Platycodon grandiflorum Radix. Korean Journal of Crop Science/Hanguk
Jakmul Hakhoe Chi. 59(2). pp.134-138.
Otter, J.A. and et.al., 2015. Surface-attached cells, biofilms and biocide susceptibility:
implications for hospital cleaning and disinfection. Journal of Hospital Infection. 89(1).
pp.16-27.
Pichler, J. and et.al., 2014. Evaluating levels of knowledge on food safety among food handlers
from restaurants and various catering businesses in Vienna, Austria 2011/2012. Food
Control. 35(1). pp.33-40.
Shahid, M. and et.al., 2014. Influence of plant species and phosphorus amendments on metal
speciation and bioavailability in a smelter impacted soil: a case study of food-chain
contamination. Journal of soils and sediments. 14(4). pp.655-665.
9

Singh, S. and Shalini, R., 2016. Effect of hurdle technology in food preservation: a review.
Critical reviews in food science and nutrition.56(4). pp.641-649.
Tenenhaus‐Aziza, F. and et.al., 2014. Risk‐based approach for microbiological food safety
management in the dairy industry: the case of Listeria monocytogenes in soft cheese
made from pasteurized milk. Risk Analysis. 34(1). pp.56-74.
Vitale, M. and et.al., 2015. Staphylococcal food poisoning case and molecular analysis of toxin
genes in Staphylococcus aureus strains isolated from food in Sicily, Italy. Foodborne
pathogens and disease. 12(1). pp.21-23.
Online
Canning methods, 2018.[ONLINE].Available
through:<http://theselfsufficientliving.com/preserving-and-storing-vegetables-and-
fruits/>
10

11