Ensuring Food Safety and Sustainability at The French Table

This assignment explores the implementation of UK food safety regulations at The French Table restaurant, focusing on the Food Safety Regulation (2004), General Food Regulation (2004), and Health and Safety Act (1974). Key aspects include proper sanitization of utensils, cleanliness procedures, pest control measures, temperature control systems, and employee training to prevent food poisoning and ensure consumer safety. The assignment also emphasizes the importance of sustainability practices at marketplaces.

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Controls necessary for physical and chemical contamination..............................................1
1.2 Comparing characteristics of food poisoning and food borne infections ............................1
1.3 Controlling of food-borne illness..........................................................................................2
TASK 2............................................................................................................................................2
2.1 Categorisation of food spoilage agents that affect food........................................................2
2.2 & 2.3 Discussion of methods of food preservation and their evaluation..............................3
TASK 3............................................................................................................................................4
3.1 Key Steps in temperature control system..............................................................................4
3.2 Methods for the safe storage of food.....................................................................................4
3.3 Importance of personal hygiene in the control of food contamination.................................4
3.4 Cleaning and disinfection as a process supporting safe food production.............................5
3.5 Problems associated with pest control in food premises.......................................................5
3.6 Need for hygienic design and construction of food premises...............................................5
3.7 Importance of training as a quality assurance mechanism....................................................5
TASK 4............................................................................................................................................6
4.1 Food hazard risk assessment.................................................................................................6
4.2 Food safety control system....................................................................................................7
4.3 Food safety guide for legislation compliance.......................................................................7
CONCLUSION................................................................................................................................7

INTRODUCTION
Food safety is an approach that tells how much hygiene is important while serving and
preparing of dishes. Along with this food items should be kept safe so that nobody fall ill by
eating that dish. Major risk of an individual is his/her life and impurity of food directly hamper a
life cycle of a person. This is a global issue after emerging trend of health consciousness. These
situations become reason of development of food safety management. This system assist an
organisation in controlling its food chain in most pure, safe and hygiene manner so that health of
consumers should not hamper. This report is focused on French Table restaurants which carried
out some efforts in respect to maintaining food safety. This food chain is operating their business
activities in London. All attention in this assignment is paid on food agents whom are liable for
food borne, illness and way in which it can be prevented.
TASK 1
1.1 Controls necessary for physical and chemical contamination
Contamination of food is defined as corrupted food objects because of mixture of impure
elements that can be found in any form like physical, chemical or biological. Contamination of
food that is in physical and chemical format is a controllable factors and control action is taken
by ensuring cleaning and sensitising all utensils and equipments, hygiene and storing food in
ideal temperature is other relevant options.
Biological contamination means involvement of some organism and this can be erased by
maintaining environment cleanliness along with ensuring food handling and cleaned food
preparatory equipments. On the other side of coin, physical contamination can be removed by
through preparation of food in ideal manner so that and by washing all utensils and dishes
properly. By taking aid of this action, food manager could get countered unwanted rodents from
food objects.
1.2 Comparing characteristics of food poisoning and food borne infections
Food poisoning happens due to intake of toxic elements in food and here with this, food
borne infections emerges through involvement of pathogens which are main cause behind
contamination of food. Vastly identified food borne infections are Giardia, Listeria, Norovirus
and Salmonella. Major feature of food borne diseases are that they comprises organism and
viruses which are reason of various infections which are similar as food poisoning. Occurrence
of these dieseas are mainly record in summer and people with less immunity are persons who get
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affected very fast with those viruses and organisms. Food poisoning is case which is not having
feature of communication. Other nature of food poisoning is that it emerges with biological form
and results in acute pain in stomach nause are main symptoms but not communicable.
1.3 Controlling of food-borne illness
Food borne illness are result of contaminated food which happens due to harmful and
infectious bacteria and viruses and when a person takes this type of food this will generate food
poisoning and other infections in his/her. This type of infections mostly impacts gastrointestinal
tract of a person and then this would be results in vomiting, diarrhoea, pain in abdomen and
chills. Main sort of food borne illness are perfrigens food poisoning, B. cercus food poisoning,
and Botulism, Campylobacteriosis.
Most of food borne disease are caused because of entrance of rodents and organism in
food items and these disease are controllable and can be controlled once all symptoms get
identified. Only method of minimising these disease are storing food in safe temperature,
hygienically cooking, cleaned equipments etc. ideal temperature of keeping food is 40F or less. It
is most important for French Table that they clean all their equipments that they use in
preparation of food objects.
TASK 2
2.1 Categorisation of food spoilage agents that affect food
Spoilage of food defined as those items which are rejected because of quality of food
items. Main consideration related of food spoilage is deterioration of food that makes a food item
unhealthier or harmful for a person. Categorisation of food-spoilage agents are stated as beneath:
Intent Description
Microorganisms These are major causes that spreads infections. Main responsible
microorganisms are pathogen which grows in steady room temperatures.
Enzymes This is defined as substance which are exist in food and are recognised for
its ripening procedure.
Temperature This is a term which is a major factor of food spoilage. So, it is significant
that temperature should be kept on ideal rate because food generally start
deteriorating in higher temperature.
Air When air go through its oxidation procedure then it launches some changes
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in colour and nutrient compositions.
Physical damage This is stated as when a foreign object exists in food item then it is called as
physical damage. Food which faced physical damage provides ideal
atmosphere for food to grow and get damage.
2.2 & 2.3 Discussion of methods of food preservation and their evaluation
Methods Discussion of methods of food
preservation
Evaluate the effectiveness of food
preservation methods
Chilling and
Freezing
Chilling and freezing are known to
control and keep temperature in
most ideal manner so that bacteria
and viruses could get removed.
This method is known as growth of
elecrtrical appliances because these
technologies are helpful in setting
temperature on ideal rate. When
temperature s set lower 40F then it
reduces food spoiler process.
Canning This methodology exempts
oxidation procedures. Aim of this
approach is to eliminate oxygen
here with an other aspect which
cures growth of microbial.
This is highly common technique of
food preserving and it works in
controlling growth of microorganisms
due to salt and acids.
Dehydrating Presence of moisture is a biggest
points that exists behind growth of
microorganisms factors. So,
dehydrations assures that they are
not provided with favourable
environment.
This is a modern method of air
circulation and this tools is best
suitable for preserving meat, fruits
and leathers.
Fermenting Major objective of this food
preservation method is to control
harmful bacteria.
This is a complicated model as it
provides a suitable environment to
keep food fresh and healthy for some
time.
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Salting This approach preserves food by
eliminating moisture among food
products and also blocks road of
favourable environment in food
objectives.
This method is being practising since
many ages and it is a most effectual
method of food preservation. Reason
behind carried out to preserve meat,
fishes and vegetables.
TASK 3
3.1 Key Steps in temperature control system
Temperature control framework is defined as a method of controlling temperature of
certain objective and area automatically. Temperature control system comprises some steps
which are stated as beneath:
 Delivery is foremost step that relates with receive of raw materials and stored till it is not
required.
 Those food which are preserved at lower 40° Fahrenheit is called as deforested.
 Next step is taking deforested ingredients and put into procedure for further proceedings.
 This is last step and this includes cooking of food by putting ingredients into preparatory
process.
3.2 Methods for the safe storage of food
French table is a restaurant which uses various latest technologies for preserving food in
most healthier manner in order to provide healthy food and services to consumers. Here are
mentioned some tools:
Freezing Food: special instructions for meats, vegetables, fishes and fruits along with
other products are provided.
Drying: sources and knowledge are requite on vegetables, food, leathers, jerkies and
herbs dehydrating.
Canning: This is a technique of preserving food which is directly applicable to tomato,
meats and seafood.
3.3 Importance of personal hygiene in the control of food contamination
This is required from workers that they contribute their equal participation and should be
appraised role of personal cleanliness and hygiene for preventing food for contamination. This
advised as fundamental elements of individual including clean hair body and clothes so that
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increment in physical contamination and microorganisms could get reduced. This type of action
reduces problems of food poisoning and errors in human tackling facilities. Therefore, to
promote contribution of workers into this, French Table can train and amend their terms
including hygiene and cleanliness in his.
3.4 Cleaning and disinfection as a process supporting safe food production
Disinfection and cleaning is very important part of any good manufacture company.
When entire workforce is contribute their share in preparation of food products then cleanliness
and hygiene could get achieve in French Table Restaurant. This is a complex step in production
process but it leads a proper management of safety of food to serve clients high quality items and
services. This is a significant step in corporation in order to support manufacture function.
Therefore, it is must for management of French table restaurant should keep on locating
messy areas and cleaning them in order to prevent consumers and employees as well.
3.5 Problems associated with pest control in food premises
It has been examined that pest at food premises mostly creates nuisance. Along with this,
creatures that consists of various bacteria's or viruses in a kitchen invites various diseases. Thus,
it is mandatory for French table restaurant to keep on doing all the actions in regards to maintain
the premises with hygiene. Cockroaches and flies mainly stays in rotten areas and they can be
found in washbasin pipes. French Table Restaurant should call Pest control on a regular basis so
that longevity can be maintained.
United Kingdom has made some rules and regulations in this sector and agencies
continuously examines all restaurants in order to see if they are following all standardisations or
not and if not they can face penalties.
3.6 Need for hygienic design and construction of food premises
The French Table restaurant, has already located consumers needs and wants that are
related to hygiene. Along with this, it is must for them to continuously formulate a design of
hygienes in order to better serve the customers. The French Table restaurant should also take
feedbacks form users so that experience of them can be enhanced by taking initiatives at place.
3.7 Importance of training as a quality assurance mechanism
Giving training sessions to staff members is vital in nature. Therefore, it is must for The
French Table restaurant to train their employees so that they can deliver proper services to
consumers with quality. Along with this, productivity level can also be enhanced by The French
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Table restaurant's staff members if they find out a proper mechanism which may aid in giving
rivalry to competitors as well. A healthy environment with lesser amount of impurities may aid
in increasing sustainability of employees for a longer time of period.
TASK 4
4.1 Food hazard risk assessment
Potential
Hazard
Risks resulting
from hazard
Existing measure
control
New control measures Date
completed
Slips & trips Staff member
should work in
appropriate
manner so that
they won't get
harm while
performing their
duties.
 Clean tools.
 Appropriate
cleanliness of
kitchen.
 Temperature
control
system.
 Training to staff
members.
 Month to month
cleaning of
every single
place.
 Proper gripped
shoes should be
used by
managing
people.
27 days.
Contact with
fire, hot oil,
water and
surface.
Fire
extinguishers
should be used
by staff
members in
order to stay
safe from any
fire type of
hazard.
 Talented and
trained
employees.
 Appropriate
uniform.
 Training
programmes
should be given
to workers on a
regular basis.
48 days.
Hygiene of
Eatery
Kitchen, utensils
and eating area.
 Appropriate
tools in order
 Standardisation
should be
15 days.
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to clean
sections.
 Serving to
consumers
with quality.
followed.
4.2 Food safety control system
One of a control system named as HACCP (hazard Analysis Critical Control Point) can be used
by The French Table restaurant while preventing food from physical, chemical and
microbiological damages.
Hazards analysis has been done by the company in the first phase which are as follow:
 In order to control it is important to determine essential points.
 Set limits for every point.
 Set up documents in order to continue the process.
4.3 Food safety guide for legislation compliance
The French Table restaurant should follow all the rules and regulations that has been set
by government of UK in order to enhance sustainability at marketplace and to keep consumers
safe from food poisoning or from food-borne illness.
Some of legislation under this are:
 Food Safety Regulation, 2004.
 General Food Regulation, 2004.
 Health and safety act, 1974.
CONCLUSION
From above mentioned report, it has been concluded that both health and safety should be
considered by management of firms in order to secure both consumers and employees from
various diseases. Cleaning all utensils and instrument which have been taken under use while
cooking food should be properly sanitized so that prevention can be done from various sort of
illness. Along with this, proper cleanliness and pest control procedures may aid organization in
keeping or maintaining healthy relations with consumers for a longer period of time.
Temperature control system is can be used in order to keep the food safe and secure for a longer
period of time.
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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.
Mensah, L. D. and Julien, D., 2011. Implementation of food safety management systems in the
UK. Food Control. 22(8). pp.1216-1225.
Motarjemi, Y., 2014. Human factors in food safety management. In Food Safety Management
(pp. 975-986).
Nanyunja, J. and et. al., 2015. Assessing the status of food safety management systems for fresh
produce production in East Africa: evidence from certified green bean farms in Kenya
and noncertified hot pepper farms in Uganda. Journal of food protection. 78(6).
pp.1081-1089.
Osés, S.M. And et. al., 2012. Microbial performance of food safety management systems
implemented in the lamb production chain. Journal of food protection. 75(1). pp.95-103.
Pierson, M.D., 2012. HACCP: principles and applications. Springer Science & Business Media.
Powell, D. A., Jacob, C. J. and Chapman, B. J., 2011. Enhancing food safety culture to reduce
rates of foodborne illness. Food Control. 22(6). pp.817-822.
Online
What is Food Contamination?. 2016. [Online]. Available through:
<https://www.foodsafety.com.au/resources/articles/what-is-food-contamination>.
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