Food Safety Management Report

This report provides a comprehensive overview of food safety management, covering various aspects like preventing contamination, controlling food-borne illnesses, and ensuring safe food handling practices. It explores different methods of food preservation, the importance of personal hygiene, and the need for hygienic design and construction of food premises. The report also discusses food hazard risk assessment, food safety control systems, and legislation compliance guidelines.

Food Safety Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1 ...........................................................................................................................................1
1.1 Controls required to prevent physical and chemical contamination of food........................1
1.2 Characteristics of food poisoning and food borne infections................................................2
1.3 Controlling methods for food-borne illnesses.......................................................................2
TASK 2............................................................................................................................................3
2.1 Categorization of the food-spoilage agents ..........................................................................3
Food-spoilage agents ..................................................................................................................3
2.2 Methods of food preservation...............................................................................................3
2.3 Evaluation of the effectiveness of food preservation methods.............................................4
TASK 3............................................................................................................................................4
3.1 the key steps in a temperature control system......................................................................4
3.2 methods for the safe storage of food....................................................................................5
3.3 the importance of personal hygiene .....................................................................................5
3.4 Evaluation of cleaning and disinfection as a process ...........................................................6
3.5 problems associated with pest control .................................................................................6
3.6 the need for hygienic design and construction of food premises..........................................7
3.7 importance of training as a quality assurance mechanism...................................................7
4.1 food hazard risk assessment..................................................................................................7
4.2 food safety control system....................................................................................................8
4.3 food safety guide for legislation compliance.......................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food Safety Management is defined as a scientific discipline which includes various
aspects like handling, preparing and storing of food in such a way that it leads to prevent its
spoilage. It includes numerous routines that are performed for preventing eating stuff from
several health hazards. There can be many ways or practices to follow comprising of labelling of
food, maintaining food hygiene and adding food additives (Green and Kane, 2014). Following
report comprises of description related to the prevention of chemical and physical contamination
of food. Characteristics of food poisoning as well as food borne infection are being discussed
along with their controlling method.
TASK 1
1.1 Controls required to prevent physical and chemical contamination of food
Food contamination is defined as the change in properties of several eatable items leading
to degrade quality and making it not suitable for consumption. There are two types of
contamination which are:
Physical Contamination- It is caused by physical objects that lead to contaminate food
such as hair, pieces of plastic or a metal, etc.
Chemical Contamination- It can be defined as the process of decaying that is facilitated
by chemical or artificial chemical substances like pesticides, veterinary drugs, toxins,
adulterants, etc.
Following can be some steps which can be followed for controlling several types of
spoilage of food:
 It is very important for a manufacturer to store cleaning chemicals separately from
ingredients of food and their labeling should be done clearly (Jia and Jukes, 2013).
 Food should be kept covered so that it can prevent things from being fallen.
 Pests are needed to be controlled which resist droppings of insects and prevents spreading
of bacteria.
 One should focus on cleaning the areas which are used for making or strong eatable
items.
 Repairing and replacing of damaged equipment whose parts are loosened.
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1.2 Characteristics of food poisoning and food borne infections
Food poisoning and food-borne infections are two different identities. Food poisoning
occur due to consumption of food which has lots of toxins. They are produced through micro-
organism whose occurrence is a natural process which leads to contaminate it. Toxins affect
every biological reaction happening inside the body. The sufficient intake of such ingredients
leads to nausea and even vomiting. They have many sources for origin; some of them are
Staphylococcus aureus and Clostridium botulinum (Karaman and et. al., 2012). There are also
other types like mycotoxins can possess effects for a longer period of time at a smaller amount of
consumption.
On the other side, food-borne infection occurs due to several infectious pathogens present
in food. These micro-organisms have a tendency to multiply themselves in the intestine of a
human being. It can lead to cause diarrhoea or stomach ache. Some of the bacteria which leads to
cause this illness can be Salmonella, E. coli and campylobacter.
1.3 Controlling methods for food-borne illnesses
There are various methods for controlling food borne illness. Some of them are:
 Adopting the habit of washing hands before handling any eatables and after using raw
meat, toilets and other activities.
 Disinfection of the areas which are used for preparing food as well as utensils by using
disinfectant.
 Preparing and storing ready to eat stuff and raw meat separately.
 Ensuring the operations of refrigeration and freezing to be done properly. The refrigerator
must be operated at 5 Celsius degrees or may be lower and freezer should be at -18
Celsius Degrees.
 'Used by' dates should be checked and ensured so that one can acknowledge its expiry for
usage.
 Pets must be kept away from those surfaces where food is prepared or kept.
 Eatables such as meat and other poultry should be defrosted thoroughly before cooking
them.
 Food must be cooked properly so that it will not remain raw and agents of illness can be
eradicated properly.
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TASK 2
2.1 Categorization of the food-spoilage agents
Spoilage is defined as the process that deteriorates food and making it inedible for
humans due to degraded quality related to edibility. There are external forces that can be
responsible for spoiling it (Kafetzopoulos, Psomas and Kafetzopoulos, 2013). The food which
has this tendency is known to be perishable one. There are many agents which can lead to spoil
every eatable which is discussed below in the table:
Food-spoilage agents Food affected
Yeasts They can grow in presence and absence of
oxygen and ferments the food as well as they
are mostly present or used for bread and
several alcoholic drinks. Apart from these, it
can spoil maple syrup, sauerkraut, pickles,
honey, dried fruits, soy sauce, etc.
Molds Known to be filamentous fungi that leads to rot
several vegetables and fruits, specially
strawberries and sweet potatoes, harvested
grains
Bacteria They are related to heat treated food and leads
to deteriorate canned vegetables and fruits,
chilled food and milk, wine, juices, etc.
2.2 Methods of food preservation
Methods for preservation are discussed as below:
Canning- It has two ways one follows the water bath method which is preferred for jams,
acidic fruits, syrups, jellies and also pickling. This includes immersion of canning jars in boiling
water and another process is pressure canner that is considered as a safe way to can food which is
non acidic such as vegetables, soups, meats and other sauces.
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Dehydrating – It makes the food to be light weighted that takes less space. It makes the
shelf life prolonged; various dehydrators are used for fruits and vegetables.
Cold Storage- This is the easiest way which comprises of damp, cool as well as dark
areas for storing root crops like carrots, beets potatoes, apples and cabbages (Luning and et.al,
2013).
Freezing- It leads to keep the food for long, preferably for several months. It leads to
protect the freshness of eatables. Some of the items which are used were chicken, beef, fruits and
vegetables.
2.3 Evaluation of the effectiveness of food preservation methods
Methods for food preservation has strong effectiveness as it has many advantages such as:
 It leads to minimise the disposal cost of food items.
 These procedures lead to reduce the cost for purchasing raw materials. This concept in
restaurants leads to minimise the cost of inventory as the wastage is reduced and use of
resources becomes more optimal.
 The storage life of several eatables becomes prolonged that leads to maintain the stock
for every scenario which is advantageous for several food processing industries.
 It leads to maintain a large amount of natural and artificial resources such as water,
energy, etc. It increases their shelf life up to 1-2 years and is known to be very
economical for preserving food (Motarjemi and Lelieveld, 2013).
TASK 3
3.1 the key steps in a temperature control system.
One of the major cause for decaying of eatables items can be the improper usage of
temperature and time. They are considered to protect the food from various diseases There are
many steps which are involved between preparation and serving of food whose temperature must
be controlled. Some of the key steps are
Storage- It is very necessary to maintain the temperature for storing the food items as it
lea to enhance their life and prevents from decaying which is very beneficial.
Cooking- It is used for eliminating all the bacteria that can lead to make food to be
cooked properly and make it free from micro organism that can lead to food borne illness. The
best temperature for cooking is 75 Celsius degree or above.
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Cooling- Cooling of food is very necessary in order to avoid germination of various
microbes and also keeping it safe from the contact of disease causing elements. They should be
kept tight in fresheners which is very important.
Reheating- To sustain the quality of food it is very important to reheat it in order to
maintain the quality of the food ingredient which is already cooked. It must be reheated above or
at least 82 Celsius
Defrosting- It should be done in order to reduce the ice content and making it more
appropriate for using (Van Boxstael and et.al., 2013). It is generally performed on freezers and
refrigerators for maintaining the efficiency of operating.
3.2 methods for the safe storage of food.
They are defined as follows :
Correction of temperature control- For proper storing of food and other eatable items a
manager should focus on implying the concept of correct temperature for corrective proper
maintenance of several products.
Labelling- It is very important method in order to provide useful and important
information regarding the various aspects of food. It should include ingredients, expiry dates,
date of packaging and methods for using.
Stock Rotation- There should be a proper management of stock which is stored for
inventory. For the usage of the stock which is kept one must follow the concept of first in first
use in order to use the older stock first and fresh one later.
Used by date- It is very important for determining the expiry date of every food item as
generally every food item is perishable and must be consumed before its degradation and various
method can be applied to reduce its contamination.
3.3 the importance of personal hygiene
Personal hygiene is an essential factor that must be adopted by every employees of food
processing unit to maintain the quality of the food in many aspects (Causes and Prevention of
Food borne Illness, 2017). There are the chances of physical contamination that can be occurred
by mixing of such objects which can belong to workers such as any accessories, hair when left
exposed. There fore they should wear proper coverage while cooking or preparing any eatable
items. Many measures must be adopted such as tying up of hairs with a cap, wearing any
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accessories must be avoider, licking of fingers while making food should not be used and apart
from this unclean clothes must be avoided.
Every employee should focus on the adoption of cleaning hands regularly while entering
into the areas of processing food, using toilets and handling other raw materials especially raw
non vegetarian materials. The clothes used by food handler must be clean and even dirt free.
Any person who is ill should enter in pantry area. Storage must be properly cleaned timely and
the methods for controlling the pest must be implemented.
3.4 Evaluation of cleaning and disinfection as a process
Cleaning is known to be a necessary step for gaining nutritious support for individuals.
For making sure to prevent the food from diseases and making it safe from several bacteria as
well as germs and ensuring the proper adoption of procedures for food safety in preparation,
storage and serving of food. Improper cleaning invites several food borne illness such as food
poisoning. Every employee should make aware for importance regarding cleanliness. It can
make assured by keeping all equipments clean which are used for cutting vegetables and fruits;
apart from this the surface of must be clean regularly with disinfectant and apart from there
should be a proper maintenance of garbage system.
Whereas disinfection means keeping it free from from any exposures to germs or bacteria
which can be maintained by adopting proper personal hygiene using proper pest controls to avoid
any microbes (Karaman and et. al., 2012). Mild disinfectant must be used so that one can keep it
safe from spreading of germs.
3.5 problems associated with pest control
The problems which can be associated with pest control in food premises can be the
chemicals which are used for resisting the pest from these areas can create many problems such
as it is very essential to keep in mind regarding the separation of keeping these chemicals as well
as avoiding it to spread over various food items.
Once, the food came in the contact of these chemicals in can be unsuitable for eating.
Sometimes it is very hard to control flying pest as it leads to fall down various eatables therefore
there should be glass cabins where food is processed in order to stop the access of them (Jia and
Jukes, 2013). There should be proper measurement taken while spreading various pest control as
one should wear proper protection gear and washing hands thoroughly.
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3.6 the need for hygienic design and construction of food premises.
Proper hygiene can be used as a competitive advantage for every restaurant for attracting
many customers. It facilitates in the maintenance of brand image as well as quality standard for
food.
While designing the premises of food processing following things should be kept in
concern:
 Windows should be designed effectively in order to allow proper ventilation
 The area of food processing and storing should be separated to prevent any physical
damage of vegetables.
 Effective pest control should be used at particular locations in order for controlling the
pest.
 Practice of good hygiene standards and cleaning method must be adopted and proper
sanitary facilities should be there.
3.7 importance of training as a quality assurance mechanism.
There various food trainings which must be provide to all food handlers. It leads them to
provide proper knowledge and evaluation of certain steps which must be adopted to enhance the
performance of a restaurant and creating an attractive aura (Green and Kane, 2014). They
should be provided training on them management to food safety aspect which includes proper
use of preventive measures for food spoilage, identifying the reasons for decaying of any food
items due to several micro organisms.
The training should be provided by experts who have expertise on the topic such as
defection of food, hygiene and the related aspects. There are other several fields which must be
guided to each employees such as cleanliness, personal hygiene, controlling of pest, storage of
food, preservation etc.
4.1 food hazard risk assessment.
There are various food hazards that are needed to be settle down for maintaining its
quality:
Food Hazards Impact and reasons
Biological Hazards Leads to impact the natural process of human
body and leads to rise of disease influenza or
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hepatitis
Reasons can be viruses, parasites bacteria etc.
Chemical Hazards short term buns, rashes and skin diseases coma
and even death, chronic effects are major
concern.
Reason can be chemicals used fro various
processes
Physical/Extraneous Material Hazards Not so deadly but can create harm. Reasons
can be hair, outer objects, accessories etc.
These hazards can be controlled by adopting several methods such as pest control,
maintenance of proper temperature and control, personal hygiene and cleanliness.
4.2 food safety control system.
Various elements of food safety control system are:
Rules and Regulations- These are the aspect that creates the criteria or limit within
which every activities in processing should be accomplished and apart from that several
standards are made to match the quality level.
Food Control Management- Various policies and other operational coordination are
maintained to avoid the wastage of food and developing several strategies fro the proper follow
up of all process which can be related to different food items (Motarjemi and Lelieveld, 2013).
Inspection Services- There is a council and a group which leads to check the food
quality of every company on the basis of government and provide the several license,
permissions and certificate of quality.
4.3 food safety guide for legislation compliance.
Sample testing- The sample of food which prepared by the company is sent to the
council for testing in order to check and determine the quality level. It leads them to provide
several certificates of quality which leads to develop trust. These are necessary to check the level
of hazard it can lead and the suitability of ingredients which are involved in it.
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Maintaining licences- It is very necessary to acquire all the licenses which are related to
the processing and make it more authentic in terms of legal purposes (Luning and et.al, 2013). It
is very necessary in order to apply authenticate services and other inventories for processing the
food and using such ingredients which are legally allowed by the government.
CONCLUSION
It has been concluded that there are various hazards which are associated with food and
lead to contaminate the food in terms of physical or chemical. There are various methods which
can reduce the spoilage of food such as maintaining the accurate temperature, reheating, cooking,
cooling, defrosting, cold storages etc.
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REFERENCES
Books and Journals
Green, R. sM. and Kane, K., 2014. The effective enforcement of HACCP based food safety
management systems in the UK. Food control.37. pp.257-262.
Jia, C. and Jukes, D., 2013. The national food safety control system of China–a systematic
review. Food Control. 32(1). pp.236-245.
Karaman, A. D. and et. al., 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.
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.
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.
Motarjemi, Y. and Lelieveld, H. eds., 2013. Food safety management: a practical guide for the
food industry. Academic Press.
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
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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