Food Safety Management Project

This project provides a comprehensive guide to food safety management in the hospitality industry, covering topics such as food spoilage agents, preservation methods, temperature control systems, personal hygiene, cleaning and disinfection, pest control, and hygienic design and construction of food premises. It also includes a food hazard risk assessment, food safety control systems, and a guide for legislation compliance.

Food Safety Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
Enclosed in ppt............................................................................................................................1
TASK 2............................................................................................................................................1
2.1. Categorising the food-spoilage agents that affected food....................................................1
2.2. Different methods of Food prevention.................................................................................2
2.3. Evaluating the effectiveness of food preservation methods.................................................2
TASK 3............................................................................................................................................3
3.1. Discussing the key steps in temperature control system......................................................3
3.2. Summarising methods for the safe storage of food..............................................................3
3.3. Evaluating the importance of personal hygiene in the control of food contamination........4
3.4. Evaluating Cleaning and disinfection as a process of safe food production........................4
3.5. The problems that are associated with pest control in food premises..................................6
3.6. Justifying the need for hygienic design and construction of food premises........................6
3.7. The importance of training as a quality assurance mechanism............................................6
TASK 4............................................................................................................................................7
4.1. Producing a food hazard risk assessment.............................................................................7
4.2. Food safety control system..................................................................................................7
4.3. Food safety Guide for legislation compliance.....................................................................8
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Food safety management is the an essential requirement in the food industry. As food
safety and hygiene becomes an emerging demands amongst the customers, it is essential for the
hotel business to consider the food safety in order to reducing the risk of food borne illness that
occurs through taking contaminated food. The present study will assist in understanding different
aspects of food safety. The report will highlight the food contamination and agents that cause
food illness in presentation. Further, report will include the process of an effective food spoilage
and preserve food quality. The report will highlight food safety management of Marriott
international. Later, food hazard assessment will include with food control system.
TASK 1
Enclosed in ppt
TASK 2
2.1. Categorising the food-spoilage agents that affected food.
Food spoilage can be termed as the process in which a food deteriorates to a point at
which it can be eaten by human or has leads to reduce its quality to be eaten. There are various
factors that can leads to spoilage of food (Luning and et.al., 2011). Some of the food-spoilage
agents are as follows:
Bacteria: They occurs in various size, shape that are depends on the environment they are
growing in. Bacteria's are capable of breaking down the food which leads to create acids and
other waste products in the process. The food that can be spoiled by bacteria are found in any
kind of foods, wither meat or egg. Or on fresh fruits and vegetables.
Moulds: They are the kind of fungi, they grow on food and can cause allergic reaction or
respiratory problems. Some moulds carry toxins which leads to disease. Normally, they look
fluffy. Moulds commonly founds on cereals, nuts and their products, they usually found on the
high sugar foods.
Yeasts: They are unicellular chlorophyll-free fungi that used to maintained a permanent
unicellular growth form. They grow mostly near water and sugar as the source of energy. the
food that can not be attacked by bacteria because of low pH are accepted by yeast (Macheka and
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et.al., 2013). Yeast can be found in the soil, on plants etc. they leads to spoil food like, fresh
fruits, vegetables, dairy products, flour etc.
2.2. Different methods of Food prevention.
Food prevention can be termed as the process of treating the food in order to maintain the
food safe from any kind of contamination and kept for longer time. It can assist in keeping and
preserving food, its flavour, freshness, texture. Food preservation will help the food to keep safe
and fresh for longer period of time. There are different types off method for food preservation.
Filtration: in this method, all the microorganism can be removed from water, beer, soft drink
and other liquid. It assist in preserving flavour and aroma of the original products.
Drying: It is one of the oldest method for food storing. This method dry water content from the
food that leads to reduce the chance for growing of microorganism. meats, fruits, vegetables are
placed in sun in order to dry which help to keep the food for longer time. Some times, this
method leads to change the taste of the food.
Freezing: freezing the food will less than 0ºC , this method will help in keeping most of the
foods free from microorganism (Abdelhakim and et.al., 2019). It can leads to keep the freshness
of the food.
Vacuum packing: In this method, food is being packed under atmosphere that will reduce the
oxygen level and increase the carbon dioxide level. This method is effective in order to store
fruits.
Canning: It is the process of applying heat to the food that is sealed in a can in order to destroy
any microorganism that can leads to cause food damage. This techniques is effective in order to
stop the spoilage through heating for a specific period of time.
2.3. Evaluating the effectiveness of food preservation methods.
Food prevention is the process of keeping the food safe for a longer tome from the
microorganism in order to prevent the food from contamination and spoilage. There are various
methods and techniques in order to prevent the food. Effectiveness of each method are as
follows:
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Food preservation
method
Effectiveness of these method
TASK 3
3.1. Discussing the key steps in temperature control system.
Temperature control system system plays an effective role in Marriott hotel both in
cooking and storage of raw material and food products in order to keep it safe for consuming.
Temperature control is one of the leading cause of food borne illness (Ovca and et.al., 2018.).
The key steps in temperature control systems are as follows:
Delivery: it is recommanded that food should be enter in their proper temperature zones within 2
hours. For cold foods, this will be 40 degrees Fahrenheit and below, and for hot foods, this is
above 140 degrees Fahrenheit.
Storage: The foods should be kept at 4° C or colder in the refrigerator for storage. It is very
important stage of production process (Wallace, Sperber and Mortimore, 2018). The employee
should be ensure and verify the temperature is correct.
Cooking: In this process, temperature of food should be 75°C or above, it is very effective in
order to destroy all the type of microorganism present in food.
Cooling: It is effective way in order to reduce or limit the bacteria in order to grow after
cooking. The food needs to be cooled as quickly in refrigerator. The cooling of food in less than
10° C in order to prevent the microorganism to develop toxins.
Reheating: At the time of serving, the food can be reheated at 165F for at least 15 seconds. the
food which is reheated must reach a minimum internal temperature, reheating must be done
rapidly.
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3.2. Summarising methods for the safe storage of food.
Storing food correctly is probable one of the best way in order to keep the food safe and
to reduce the risk of contamination or spoilage of food. Different methods of storing food are as
follows:
Freezing food: In Marriott hotel, fruit and vegetables are came in bulk, they needs to be store
effectively in order to remain fresh to use (5+ methods of preserving and storing food safely ,
2019). Freezing up food is common method that are used in many hotels. At lower temperature,
vegetable and fruit can be stored for weeks and months and it will assist in retaining their
essence and freshness.
Drying Food: it is one of the oldest method of effective food storing. It assist in keeping all the
germs and bacteria away from the food as the water content goes low because of drying.
Canning: In this method, the food get sealed in airtight container (Mensah and Julien, 2011. It
assist the food to keep safe from unwanted enzymes and oxygen that can leads to destroy the
food.
Pickling: It is also an old process which is used to store food by using chemical substances like
vinegar or self brine. It includes the process of fermentation which save the food for months.
3.3. Evaluating the importance of personal hygiene in the control of food contamination.
It can be said that in Marriott hotel, personal hygiene serve as an important factor in order
to control the contamination of food. It is essentially required to have personnel protective
equipment and effective learning of hygiene. In hotel, workers and kitchen staffs should be
ensures that they have properly cleaned hands (Kafetzopoulos, Psomas and Kafetzopoulos,
2013). In Marriott Hotel, all the workers related to food wear hair retrain and other protective
equipment which assist in saving the food from microorganism carry by hair. Clean and hygienic
uniform, clothing and aprons assist in achieving personal hygiene. When employees are aware of
the importance of their hygiene to prevent the contamination of food, it will assist in contributing
in order to control the food contamination.
3.4. Evaluating Cleaning and disinfection as a process of safe food production.
Effective cleaning in food industry and in hotels are not an easy task. It is very essential
for Hotel to ensure proper cleaning and disinfection of their premises in order to keep away all
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the harmful bacteria and microorganism which can contaminate the food. The action of the
detergent solution is to suspend this soil and bacteria mixture away from the surface and allow
for it to be rinsed off to the drain. Following are the importance of cleaning and disinfectants of
premises:
 To keep separate the utensils and manufacturing machines which assist in preventing
from cross-contamination.
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 Cleaning is pre-requisite to disinfection which is effective in order to prevent the germs
which leads to reduce the product quality, any harm to health etc.
 It assist in ensuring the efficiency of the disinfectant in order to reduce the
microbiological contamination.
3.5. The problems that are associated with pest control in food premises.
Pest control is important process in business premises in order to keep the premises free
fro any kind of pests (Bai and Ogbourne, 2016). As these pests are harmful for the food and carry
many diseases with them. The manager of hotel should ensure the effective pest control process
in premises and keeps record of that. It is considered as an important part of maintenance and
hygiene. The problem that are associated with effective pest control is proper space, proper
drainage system, the food covered needs to covered. Some other problem includes there are
various holes in walls, floor or ceiling that manager are unaware of. The pests control sometimes
contains the ingredients that left smell which get diluted in food and can also contaminate the
food.
3.6. Justifying the need for hygienic design and construction of food premises.
It can be said that, in order to maintain proper hygiene in Marriott hotel, the design and
structure should be appropriate which will assist in proper maintaining of food premises. The
hotel should have appropriate space in order to preparing the meals, appropriate food storage
spaces and toilets.
 The kitchen areas should be wide, in order to keep all the equipment effectively so that
staff can assess than easily.
 The doors, windows, ceiling floors should be construct in a way that can assist in
allowing proper maintenance, proper pest control method, appropriating cleaning and
disinfection (Ellis and et.al., 2012).
 There should be enough space in order to store the food product,kitchen equipment can
be easily movable and easy to be clean.
3.7. The importance of training as a quality assurance mechanism.
It is very essential for the manager of Marriott hotel to be ensure that, all their staffs and
employees has proper instruction and have appropriate food safety training for their specific job.
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The employees must have proper training regarding the personal hygiene and its important in
order to prevent the food contamination. Proper training to employee will assist in enhancing the
quality assurance of the hotel. Hygiene training will assist in ensuring the customers that hotel is
comply with the standard of food hygiene (Magan, Medina and Aldred, 2011). The training will
reduces the chances of food contamination, as the employees are aware about all the precautions
ad the importance of hygiene in order to keep the food safe.
TASK 4
4.1. Producing a food hazard risk assessment.
The most common food hazards are as follows:
Slip and trips: many a times, workers carry food equipment can slip or falls because of the
heavy weight of because of the floor. The risk level in these are low, but can leads to heavy
injuries to staffs and workers. The management should take action in order to review the kitchen
floor, providing equipment to carry food and other equipment.
Hazardous substances: it is most common hazard that are being faced by the staffs that are
engaged in preparation of food. Such hazard can include biological, chemical hazards etc. it is
foremost essential for the management to provide proper safety equipment as this hazards could
suffer ill health or injury of workers (Wallace, Sperber and Mortimore, 2018). Management
should provide further training to the employee regarding effective use of chemical substances.
Fire: it is also one of the common hazard that has being faced by hotel industry, it can leads to
affect both the staffs as well as the customers also. It can leads to serious health problem,
burning or even death of a person. Marriott should have provided effective equipment like
separate fire assessment.
4.2. Food safety control system.
Effective food safety control system is essential in order to protect the health of
consumers. It will also assist in producing contamination free healthy food for the customers.
There are various food safety control system, which will assist the hotel to ensures safety in food
process. Following are the food control system:
HACCP: It is a systematic approach of prevention of food safety from the biological, chemical
and physical hazards in the production process of the that leads to cause the food to be unsafe. It
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also assist in measuring to reducing these risk to a safe level. These control system will ensure
to reduce the hazards rather than to inspect the final product (Beestermöller, Disdier and
Fontagné, 2018).
COSHH: The control of substances hazardous to health regulation 2002, states a general
requirement on employers in order to protect employees and other persons from the hazard of
substances that are being used in risk assessment, control of exposure.
4.3. Food safety Guide for legislation compliance.
The food safety guide for legislation implies the following laws:
Food Safety Act, 1990: As per this law, a business should not make food that are
dangerous to health. Offer or sell a food to the customers that are not up to their expectation in
term of quality or content.
The regulation applies to all the food business operates, and aims in order to be ensure
food hygiene at all stages of production, from primary to selling to the customers (Odeyemi and
et.al., 2019). All food businesses must ensure that all stage of responsible is conducted in a
hygienic manner.
CONCLUSION
By summing up the above report, it can be concluded that food safety and hygiene is very
important to be considered. It has been analysed from the report that hygiene plays an important
role in preventing food contamination. It is analysed from the report that effective food
prevention measures and temperature control system is essential in preserve and prevent the
food. The report has concluded importance of hygiene, cleaning and disinfection, pest control.
Further, report has concluded various food risk hazards, food control system.
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REFERENCES
Books and Journals
Abdelhakim, A. S. and et.al., 2019. Cabin crew food safety training: A qualitative study. Food
Control, 96, pp.151-157.
Bai, S. H. and Ogbourne, S. M., 2016. Glyphosate: environmental contamination, toxicity and
potential risks to human health via food contamination. Environmental Science and
Pollution Research. 23(19). pp.18988-19001.
Beestermöller, M., Disdier, A. C. and Fontagné, L., 2018. Impact of European food safety border
inspections on agri-food exports: Evidence from Chinese firms. China Economic
Review. 48. pp.66-82.
Ellis, D. I. and et.al., 2012. Fingerprinting food: current technologies for the detection of food
adulteration and contamination. Chemical Society Reviews. 41(17). pp.5706-5727.
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., 2011. A concurrent diagnosis of microbiological food safety output and
food safety management system performance: cases from meat processing industries. Food
Control. 22(3-4). pp.555-565.
Macheka, L. and et.al., 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.126-131.
Magan, N., Medina, A. and Aldred, D., 2011. Possible climate‐change effects on mycotoxin
contamination of food crops pre‐and postharvest. Plant Pathology. 60(1). pp.150-163.
Manning, L., 2018. Triangulation: effective verification of food safety and quality management
systems and associated organisational culture. Worldwide Hospitality and Tourism
Themes. 10(3). pp.297-312.
Mensah, L. D. and Julien, D., 2011. Implementation of food safety management systems in the
UK. Food control. 22(8). pp.1216-1225.
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Odeyemi, O. A. and et.al., 2019. Food safety knowledge, attitudes and practices among
consumers in developing countries: An international survey. Food Research
International. 116. pp.1386-1390.
Ovca, A. and et.al., 2018. Food safety knowledge and attitudes among future professional food
handlers. Food Control. 84. pp.345-353.
Wallace, C .A., Sperber, W. H. and Mortimore, S. E., 2018. Food safety for the 21st century:
Managing HACCP and food safety throughout the global supply chain. John Wiley &
Sons.
Wallace, C. A., Sperber, W. H. and Mortimore, S. E., 2018. Food safety for the 21st century:
Managing HACCP and food safety throughout the global supply chain. John Wiley &
Sons.
Online
What is Food Contamination? . 2019 [Online] Available
Through:<https://www.foodsafety.com.au/resources/articles/what-is-food-contamination>.
causes and prevention of foodborne illness . 2019 [Online] Available
Through:<https://web.uri.edu/foodsafety/cause-and-prevention-of-foodborne-illness/>
5+ methods of preserving and storing food safely . 2019 [Online] Available
Through:<http://theselfsufficientliving.com/preserving-and-storing-vegetables-and-fruits/>
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