Food Safety Management System in Restaurants

The assignment report emphasizes the significance of maintaining a hygienic environment in kitchens to prevent contamination of food. It also highlights the need for employees to be trained regarding proper storage and handling of food products to ensure consistency in quality. The document further discusses the role of auditing, food safety standards, and quality management tools in accomplishing food safety.

Food Safety Management

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
AC 1.1 Discussing the methods of controlling food contamination...........................................3
AC 1.2 Comparison of the characteristics of food poisoning and food borne illness................4
AC 1.3 controlling food-borne illnesses.....................................................................................5
TASK 2............................................................................................................................................6
AC 2.1 food spoilage agents affecting foods..............................................................................6
AC 2.2 Methods of prevention of foods......................................................................................6
AC 2.3 Evaluation of effectiveness of food preservation methods.............................................7
TASK 3 ...........................................................................................................................................8
AC 3.1 Discussing the key steps in temperature control system ...............................................8
AC 3.2 Summarising the methods of safe storage of food.........................................................8
AC 3.3 Importance of personal hygiene in the control of food contamination...........................9
AC 3.4 Evaluating cleaning and disinfection as a process supporting safe production of food. 9
AC 3.5 Assessing the problems associated with pest control in premises................................10
AC 3.6 Justifying the need for hygienic design and construction of food premises.................10
AC 3.7 Justifying the importance of training of quality assurance mechanism........................10
AC 4.1 Producing a food hazard risk assessment.....................................................................11
AC 4.2 Complete food safety control system...........................................................................11
AC 4.3 Food safety guide for legislation compliance...............................................................12
CONCLUSION .............................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
Food safety management is the process of designing, framing policies for managing the
safety standards in the food premises. It involves the identification, evaluation and controlling of
food hazards in a restaurant or any other food place. The present report will cover food safety
management in Water's Restaurant, situated in Birmingham, UK. The place offers vegan and non
vegan dishes to its customers and is famous for its oyster shell decor. The report will discuss
about the different methods of controlling physical and chemical contamination of food in the
restaurant, characteristics of food poisoning and food borne illness and how such food borne
diseases can be controlled. Further, the assignment will focus on the key steps in the temperature
control system, methods for safe storage of food, pest control management and the problems that
are associated with pest control system. Lastly, a legislative guide will be prepared for ensuring
that laws and regulations have been properly complied in the restaurant.
TASK 1
AC 1.1 Discussing the methods of controlling food contamination
covered in PPT
AC 1.2 Comparison of the characteristics of food poisoning and food borne illness
covered in PPT
AC 1.3 controlling food-borne illnesses
covered in PPT
TASK 2
AC 2.1 food spoilage agents affecting foods
Food spoilage is the process where food becomes unfit to eat by humans. It generally
occurs when the food is kept for too long under unfavourable conditions. Food starts to smell
foul and looks rotten (Bratu, 2016)
Its agents are those which causes the involvement of contamination in the food. Bacteria,
viruses, protozoa, etc. are the major food spoilage agents.
Category Description of category Kind of Food affected
Bacteria These are living micro-organisms
that multiplies it size under
favorable conditions.
Meat, poultry items, dairy
products are affected by bacteria.

Protozoa These are single celled bacterium
that spoils food.
Vegetables and fruits
Fungi and Yeasts Yeasts is one type of fungi that
spread in warms places.
Yeasts affects starchy food items
like bread.
Temperature Temperature is one of the biggest
reason of food spoilage
(Dzwolak, 2016).
Food kept for too long in warm
places whether raw or cooked is
spoiled.
Micro organism These are too small that they can
not be seen with naked eyes.
They effect water, dairy products
etc.
Insects There are numerous categories of
insects. Most of them are living
organisms.
They spoil stored foods like flour,
dried food, pantry products, etc.
Pests or pets Pests are those organisms that
spoils plants. Ants, snails, etc. are
example of pests.
Pests spoils plants, stored
products like sugar, flour, etc.
Enzyme activity Inclusion of this activity in food
causes enhancement of
microorganism in food through
which foods gets spoiled.
It results in oxidation in food
through which food like yeast,
vegetables, etc. get spolied.
Chemical changes When food achieves unwanted
quality, and odor, it may cause
through chemical changes.
It results in reduction in the
quality of food.
Physical change It may cause due to chemical
changes, bacterial effect, etc. in
the food.
Generally vegetables, fruits, etc.
gets affected through physical
changes.
AC 2.2 Methods of prevention of foods
Methods of preventing food

Segregating food items and storing them separately : Food items that have different longevity
i.e some food are highly perishable in nature should be stored separately for avoiding the
spoilage of other materials.
Freezing : Keeping food in the cold temperature like in refrigerators could help the restaurant in
storing its food safely for longer duration. This is because bacteria do not grow in cold places.
Pasteurization : Boiling milk can help the Water's Restaurant in short intervals can assist in
preventing the milk from getting spoiled.
Dry out : Drying the herbs, spices and other related food items can be a useful way of
preserving vegetables.
Canning : Keeping food in airtight jars helps in preventing food as micro-organisms or other
spoilage agents cannot enter into jars through air.
Salting : Keeping meat products and fish in salty environment can help the restaurant in
preserving its food safely (Methods of preserving and storing food safely, 2014).
Sterilisation: In this method, the food is being heated at high temperature. It results in killing all
the bacteria from food and help in preserving them for long time.
AC 2.3 Evaluation of effectiveness of food preservation methods
Effectiveness of methods of preventing food
Segregating food items and storing them separately : The method is effective because moist
food items and which are highly perishable nature can make other items spoiled. Thereby,
segregating food items and storing them individually helps in preserving food.
Freezing : The method is effective because bacteria do not grow under these conditions.
Therefore, food can be prevented for long time in refrigerators.
Pasteurization : This method is applicable on selected item such as milk. The method is less
effective when compared to freezing the food items. It prevents food only for shorter duration.
Dry out : The method is effective because the moisture from the food items is dried out. This

helps in preserving the vegetables for longer period of time.
Canning : Restaurant uses this method for preventing most of its product from getting spoiled.
This is because of the ability of airtight jars and cans that prevents the bacteria and other
spoilage agents to come into contact with the food by the medium of air.
Salting : Salting the meat products, poultry items is highly effective method of preserving food
in restaurant as such extreme salty environment is very unfavorable for bacterial growth.
TASK 3
AC 3.1 Discussing the key steps in temperature control system
Temperature control system in a restaurant is the management of keeping appropriate
temperature for dining, storing, cooking, servicing the food to customers for avoiding the food
spoilage and contamination. Temperature danger zone is between 5 degree C and 60 degree C.
Storage : The food must be stored in a perfect temperature for preventing it to be
contaminated. For example, Food shall be kept at 5 degree C or lower for stopping food
poisoning bacteria growing in the food materials.
Preparation : The food must be prepared in a favourable kitchen temperature for
avoiding any contact of hazardous bacteria with the food.
Service: The service time of serving hot food must be at 60 degree C or hotter.
Lukewarm food items are perfect destination for bacteria to multiply its size and spoil the food.
Cooking: Food must be cooked thoroughly especially meat products for destroying the
bacteria completely. The food materials should be cooked at the temperature of 75 degree C or
hotter for killing the food poisoning bacteria (Temperature Danger Zone, 2019).
Reheating : There are some food items that should not be reheated such as Celery,
Spinach, beets because nitrates in these materials turns into toxic element by heating it again.
The food must be reheated very quickly once they move through danger temperature zone. The
ideal temperature for reheating is 74 degree C for at least 15 minutes.
AC 3.2 Summarising the methods of safe storage of food
Different methods of safe storage of food are given below:

Freezing/ Frozen Food : Keeping food in minimum temperature helps in storing the food
safely. This cold temperature restricts the bacterial and fungal growth on food items (Korada and
eta.al., 2018).
Thawing : It is the process of meting an item which was frozen. Frozen food can be
thawed and could be used in cooking under favourable condition.
Dry storage : Moisture from the food items can dried away for storing it safely. For
example, herbs can be stored for long by drying them up. Root vegetables can be stored safely by
this method.
Pickling/Salting : Making extreme environment by the way of storing food in salt, sugar,
vinegar helps in the keeping the food safe from toxic substances or bacteria.
Keeping food/ raw meat separately : Food of different nature must be kept in separate
shelves in the kitchen, freezers, refrigerators for eliminating the risk of food contamination.
AC 3.3 Importance of personal hygiene in the control of food contamination
Personal hygiene of food handlers in the Water's restaurant plays great role in control of
food contamination. Also, the hygiene habits of customers visiting the restaurant is also crucial
for maintaining a harm free environment at the food place. The biggest advantage of maintaining
good hygiene is to eliminate the possibility of suffering from food poisioning diseases or food-
borne infections.
Personal hygiene of food handlers in the restaurant involves clean clothes, clean body,
washing hands thoroughly before touching any food item, wearing gloves while preparing
dishes, short nails, extra consciousness regarding pieces of glass or metal contaminating the
food. Keeping the floors of the kitchen clean, proper sanitation at the place for ensuring the
overall good hygiene at the restaurant (Kotsanopoulos and Arvanitoyannis, 2017).
Hygienic habits of customers also helps in controlling the food contamination. There may
be a time that food served by the restaurant is safe but due to unhygienic habits if customers, it
gets contaminated. Customers should always rinse their hands carefully before eating food. This
would help them in avoiding food borne illnesses.
AC 3.4 Evaluating cleaning and disinfection as a process supporting safe production of food
Cleaning is required at all level in the food production. A dish is prepared from various
inputs that comes from various sources. Ensuring proper cleaning and disinfection helps in
producing safe food for the people. The staff of Water's Restaurant needs to make sure that

kitchen is cleaned properly before starting the production process. Cleanliness must be there in
the kitchen floor, utensils, kitchen equipments, personal cleanliness of food handlers in the form
of neat uniform, washed hands, short nails, hat, gloves and excessive consciousness while
creating dishes (Kumar and et.al., 2017).
Disinfection is the procedure of cleaning things in restaurant's kitchen with chemical
agents. The equipments, utensils, floors must be clean thoroughly, pest control chemicals must
be used adequately for eliminating the risk the chemical contamination of food. The cleaning and
disinfection process apply not only to restaurants but also to suppliers who provides the food
materials to the food industry. All these provisions helps in the safe production of food.
AC 3.5 Assessing the problems associated with pest control in premises
Pest control is the management of animal species that contributes to the spoilage of food
in the food premises. In agriculture sector, pest are control by chemicals, fertilisers, biological
means etc. In restaurants, pest are controlled by physical removal, chemicals, repulsion. Pests are
categorised into rats, insects, parasites. Laws and regulations in UK provides provisions for pest
control in food premises.
The problems associated with pest control in premises are :
 Excessive use of chemicals for pest control in the food premises increases the risk of
chemical contamination of food.
 Lack of expertise in controlling the pest by management in Water's Restaurant.
 Stoppage in operations due to pest control activities.
 Cost is incurred for hiring pest control experts (Kussaga and et.al., 2017).
AC 3.6 Justifying the need for hygienic design and construction of food premises
First of all, the laws of the country requires that layout, design and construction of food
premises must be allow room of adequate cleaning of the work place. The hygienic design is
justified because it provides the policies for the deep cleaning of restaurant, kitchen and also
provisions for cleanliness for the food handlers in the premises. Altogether effect of designing
and constructing hygienic place reduces the risk of food contamination, better services to
customers, fulfilment of legislative requirements, proper storage of food items leading to less
food spoilage. These factors help the restaurant in increasing efficiency in its operations.

AC 3.7 Justifying the importance of training of quality assurance mechanism
Quality assurance can be described as the process of maintaining the quality of products
and services offered by Water's Restaurant by preventing the errors in the development of the
food items and services. The quality assurance mechanism of the restaurant makes sure that
customers receives consistent dishes and services that best meet the expectations of its guests
(Luning and et.al., 2015).
Consistency in the quality of products and services could be achieved only when the
members of restaurant knows what they have to do in what context. Clear policies, procedures in
kitchen where cleanliness and provisions for safe storage are set out would result into safe
production of food. Likewise, proper provisions for sanitation, hygiene at the dining area that are
to be followed by staff helps in smooth flow of activities in restaurant. Proper training to
employees regarding how the activities are to be conducted that can contribute to maintenance of
quality is necessary. The reason is achieving maximum acceptance by the customers towards
restaurant's functioning and its food.
AC 4.1 Producing a food hazard risk assessment
The restaurant's kitchen is prone to various food hazard risks that are given below:
Manual Handling : Errors committed by food handlers in the kitchen like falling of food
materials on the surface can make the food contaminated and the place messy.
These errors can be prevented by taking excess care while handling food.
Improper storage : Keeping food items that vary in their longevity and perishable
capabilities together leads to risk of high amount of wastage of food in kitchen. This food
spoilage leads to bacterial environment that could make other things contaminated in the food
premises.
This could be prevented by storing food separately, in freezers, air tight cans etc.
Flames : Sometimes flames are ignited at high level in the kitchen which can lead to fire
accidents. This could harm the staff and materials to a great extent.
Such risk can be avoided by fixing a fire alarm in the premises, fire extinguishers in
kitchen and keeping alcohol away from the kitchen.
Overloaded circuits : Naked wires of kitchen equipments, extra load on circuits gives rise
to the risk of electrical hazards in the food premises (National Academies of Sciences,
Engineering, and Medicine, 2017).

This risk can be prevented by checking equipments, appliances, their cables, timely
repairs or replacements of these appliances, turning off all the electrical boards, oven at the end
of each working day.
AC 4.2 Complete food safety control system
The restaurants must employ a food safety control system for protecting the health of its
consumers that contains the elements such as :
 Supreme level of cleanliness in the premises
 Proper pest control system for avoiding food contamination from insects, rats, etc.
 Proper education and training to employees for maintaining hygienic environment
in the restaurant.
 Must apply HARPC preventive control measure for ensuring the highest safety of
consumers' health.
 Proper policies and rules for storage of food items for eliminating the risk of food
contamination giving rise to food borne diseases (Kotsanopoulos and
Arvanitoyannis , 2017).
AC 4.3 Food safety guide for legislation compliance
There are various food safety legislation that are needed to be complied by the restaurant
for avoiding the suspension of business, penalties or fines. The various legislations are :
Food Safety Act 1990 : The act requires that food entrepreneurs must process the food
which is intended for human consumption in a controlled manner. The food must adhere to
safety standards set by the legislation.
Food Hygiene (England) Regulations 2006 : These regulations requires that all
restaurants must operate in the most hygienic manner. It also provides that restaurant needs to
make an offense for serving food which is unfit to eat by humans.
The act also provides the provisions for the compulsory pest control system in food
premises for ensuring that food is safe from any type of contamination.
CONCLUSION
From the above project report, it can be concluded that food safety is the priority of any
restaurant by the way of moral duty and also by the legislation. Food becomes contaminated
unintentionally or accidentally in the food premises through physical hazards or through
chemical substances. These contaminations can be prevented by maintaining a hygienic

environment in the kitchen, training to employees regarding how food can be properly stored in
the premises, washing off the utensils, equipments with extra care for wiping off the effects of
chemical agents, pest control system etc. Further, the report summarised that quality assurance
mechanism in Water's Restaurant is necessary because this mechanism maintains the consistency
in quality of products and services offered by it to the customers. This could be made possible by
giving training to employees regarding what and how they have to perform in the restaurant for
increasing the productivity of the food place.