Food Safety Management and Research

The assignment reviews various research papers on food safety management, covering topics such as the role of theoretical training in Brazilian food handlers' knowledge, attitude, and practice; the adoption of preventive controls among small food facilities; critical factors in food quality management; and the use of time-temperature integrators in food safety management. The document also discusses aflatoxins as a global concern for food safety and human health, and evaluates the food safety management system in a hospital food service operation. Additionally, it provides information on China's food safety hits the 'gutter', food safety knowledge of foodservice workers at a university campus, water quality, agriculture, and food safety in China, and relevance of microbial finished product testing in food safety management.

FOOD SAFETY
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Food contamination and their types.................................................................................1
1.2 Characteristic of food poisoning and food borne infections............................................1
1.3 Food borne illness and methods to control.......................................................................1
TASK 2............................................................................................................................................1
2.1 Food spoilage and its agents.............................................................................................1
2.2 Food preservation methods ..............................................................................................2
2.3 Effectiveness of selected methods....................................................................................2
TASK 3............................................................................................................................................3
3.1 Key steps in temperature control system..........................................................................3
3.2 Procedures for safe storage of food..................................................................................3
3.3 Importance of personal hygiene in control of food contamination..................................5
3.4 Disinfection and cleaning process that safe food production...........................................5
3.5 Problems associated with pest control in food premises..................................................6
3.6 Need of construction of food premises and hygienic design............................................6
3.7 Importance of training as quality assurance mechanism..................................................7
4.1 Food hazard risk assessment............................................................................................7
4.2 Food safety control system...............................................................................................9
4.3 Food safety guide for legislation abidance.......................................................................9
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Food safety is one of the most important things that has to be managed by the hotels and
restaurants for maintaining health environment (Kumar, Mohanta and Kang, 2017). This report
will discuss about the food contamination and methods to prevent it. It also explains food borne
infection and food poisoning that ways to control these factors. Moreover, this study clarifies
importance of training, food safety and food safety control system. It will justify food hazard risk
assessment and importance of hygienic design and construction of food premises.
TASK 1
1.1 Food contamination and their types
Covered in ppt
1.2 Characteristic of food poisoning and food borne infections
Covered in ppt
1.3 Food borne illness and methods to control
Covered in ppt
TASK 2
2.1 Food spoilage and its agents
Usually oxygen cause food spoilage in different ways, it provides conditions that must
enhance the growth of microorganism that causes damage of foods with the contact of enzymes
and it also causes oxidation. Change in food color, texture, taste and unpleasant odor are the
signs of food spoilage.
Food spoilage agents Explanation Food that agents affect
Microbial spoilage It occurs due to presence of
viruses, bacteria and fungi on
dry foods and other products
that are related with foods.
Breads, curd, milk and cheese.
Non microbial spoilage It takes place due to changing
in use of equipment and
packaging food. It deals with
release of chemical objects
either due to material that are
These agents are presence in
metal caned food or material
that are using in packaging.
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using in cooking and preparing
food.
Enzymatic spoilage It occurs due to reactions by
enzymes throughout the
activation sites (Milios,
Drosinos and Zoiopoulos,
2014). Storage temperature
play vital role in increasing
enzymatic spoilage agents.
Banana, vegetables like tomato
and fruits like apples etc.
Food preservation means
Food preservation process prevent the growth of yeasts or microorganism as well ass
reducing oxidation of fasts that cause rancidity. Boiling foods, pickling in vinegar, freezing are
the best ways to preserve food.
2.2 Food preservation methods 2.3 Effectiveness of selected methods
Freeze: Freeze slower down the rates of
deterioration and reduce bacterial action
effectively. Herbs in water always frozen in ice
cube trays that prevent it for longer.
 In Frozen food microorganism cannot
function.
 This will store food longer time and
destroy harmful things.
Canning: Canning is traditional methods that
provide useful in preventing fruits and
vegetables and other food products spoilage
under particular conditions. It involves
effective sealing and processing of foods
goods.
 It helps by extending the shelf life for
particular duration.
 It also stopped deterioration for range
of more than 4 to 5 years.
Heat: Blanching or boiling food at high
temperature destroys all bacteria and enzyme
activity and all microorganism (Aung and
 It killed most of the bacteria at 212 F
boiling point of water.
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Chang, 2014). By heat all the harmful germs
are destroyed.
 Food must be preserve while it still hot
that maintain benefits of boiling.
TASK 3
3.1 Key steps in temperature control system
Temperature control system is a procedure in which change of temperature of space is
detected and measured. The passage of heat energy out or into of space is adjusted to achieve
coveted average temperature.
1. Delivery: Apex hotel deliver foods either frozen or chilled, they should be keeping
desired temperature of chilled food that delivers less than to +5 degree Celsius and frozen
food must be deliver not much than 18 degree Celsius.
2. Storage: Food handlers must store food in required and safe temperature that store it for
longer time. They should keep these things in mind when storing poultry and fresh meat
that stored temperature is 34 degree Celsius to 37 degree Celsius.
3. Preparation: Food must be cooked thoroughly to kill food poisoning germs and bacteria,
the temperature of preparation food should be 75 degree Celsius instantaneously.
4. Defrosting: Apex hotel using defrosting methods that help them to prevent foods for
longer time within freshness and real essence. The temperature of defrosting must be at
40 degree F or below.
5. Services: Bacteria and germs grow in warm temperatures, lukewarm food is harmful as
it perfects environment for bacteria to thrive. Apex hotel staff should service hot food
above 140 degree F and cold food must be 40 degree F.
3.2 Procedures for safe storage of food
Apex hotel manager need to preserve food such as fruits and vegetables for longer term
period to keep it fresh. Thus, for this they are using different methods that support them for
doing and accomplished this process successfully (Food preservation, 2019).
Methods for safe food storage Procedures
Freezing food Freezing methods apply when food handlers of
Apex hotel bring extra food products such as
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bread, fruits and vegetables. In this procedure
food must be stored at lower temperature that
retain its freshness and essence for longer time.
It does not need much effort and preserve food
after week or even a month time period.
Drying food Drying and dehydration food is one of the
oldest procedure of storage food in proper way.
It keeps bacteria and germs away from food
products and as water content is low. Sun
drying, dehydration and smoking seafood and
meat are the common ways of drying
(Koutsoumanis and Gougouli, 2015).
Canning food Canning process is much better than others
methods in which food is packed and sealed in
airtight jars or containers that helps in keeping
them away from unwanted enzymes and
bacteria and oxygen that destroy fruits and
vegetables. Pressure and water bath canning is
the right ways of preserving food.
Salting Salting is one of the older and effective
methods that are using by Apex hotel food
handlers for storing food for long time. They
offer meat and fish dishes to customer and
trying to keep it fresh. Thus, maintain food
freshness salting is the best way that kills
presence of microorganisms and reduce water
concentrates. They preserve poultry, pork and
seafood for later consumption through this
procedure.
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3.3 Importance of personal hygiene in control of food contamination
Personal hygiene is very importance to maintain because it controls or prevent food form
contaminated. It defined as action of balancing grooming and cleanliness of external body. Apex
hotel manager need to guide their all the staff members that they should keep good personal
hygiene consists of washing their hands, brushing teeth, wearing clean clothes, bathing daily and
using clean hand gloves before preparation of food (Zwietering, Nauta and Peterz, 2016). If
anyone is sick they do not work or touch any things that are included in cooking because it
contaminated food more easily. Food handlers must be properly trained and also give training in
safe food handling. It is important that good standards of PH are maintained by food handlers
and other staff members. Unhygienic or unclean hands spread germs and bacteria around kitchen
faster or very quickly. Thus, to prevent contamination of food it is necessary to wash hands
before and after handling raw materials and food and foods products. Trim nails, wear gloves
and hair caps, bathe regularly are the ways to keep personal hygiene and it also minimizes risk of
infections that safe food form contaminant.
3.4 Disinfection and cleaning process that safe food production
It is very important that Apex hotel manager guide their staff about how to make kitchen
or dining area clean and maintain proper hygiene. Cleaning procedures remove all the harmful
and dirt particles on food products and tools or equipment that are using while preparing dishes.
It is essential for removing dirt and germs around the whole areas where food is cooked or the
place where customers enjoy their meals. It defined as systematic process of energy to substrate
or surface with intention of reduce number of dirt and bacteria or harmful particles. Within this
procedure manager store food and keep it healthy and fresh for longer time without any contact
with germs. It also reduces amount of microorganism on the place or surface where food is
prepared and stated it to safe level.
On the other side disinfection process is also very important for keep food safe and
maintain hygienic production system (Lahou, Verbunt and Uyttendaele, 2015). It prevents food
borne illness and food poisoning the proper use of medical disinfection help prevent and contain
spread of harmful viruses and bacteria. The main purpose of doing this procedure in kitchen
areas because it destroys microorganism that are living on objects. Washing every surface with
sanitized and clean rags remove germs and steam cooker and tools that are using under
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preparation of food is very important. Thus, before doing anything manager prepared check list
menu daily in which they have to mention all the cleanliness that support safe food preparation
and production.
3.5 Problems associated with pest control in food premises
Pest control is management or regulation of species defined as pest, bugs and other pests
impacts adversely on human activities. The purpose of pest control is to keep all the bugs and
insects where it belongs on outside of the house while all the members remain comfortable
nestled inside (Muraro, Eigenmann and Fernandez Rivas, 2014). For example, Apex hotel
manager do pest control in whole areas of hotel it is needed because of maintain health. Bubonic
plague caused millions of death in the world in medieval times came form cockroaches and rates
that carry germs into its body. Manager do pest control to kill all the members of animal
kingdom that impact consumer health very much. Mostly problems get arise while pest control
team spread chemical directly and indirectly on fruits and vegetables that make them unhealthy.
It happens when poor executed in pest control programmes and careless storage and using
pesticides result in chemical hazards. Without any proper guidance PC team pesticides chemicals
particles over food products that create problems for manager and spoiled food.
3.6 Need of construction of food premises and hygienic design
Food premises refers to the place where food intended for public consumption is offered
for sale and sold, handled, prepared, supplied, packaged, served etc. Apex hotel need to construct
and design hygienic structure in which they have focus on maintaining proper hygienic
environment at cooking place (Kafetzopoulos and Gotzamani, 2014). Hygienic design and
sanitary take into account all infrastructure and machinery involved in processing food for
customers consumption. Apex should manufactures all the areas by following guidelines to
prevent accidental contamination of food origin. They must design hygienic place where are the
areas would be separated with each other and have distance between all the places. Cooking or
food preparation place must be design where no other work must be done like cleaning cooking
equipment and other things. Using machinery designed with proper hygienic design principles in
mind support food manufacture limit risk of micro-biological organisms and toxins bring into
contact with food supplies. Apex hotel need to constructed their food premises for maintaining
proper hygiene in food preparation and cooking areas. Walls, ceiling, windows and floors and all
another parts of kitchen where food handler prepare food should be made of materials that will
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cleaned easily and necessary disinfection. All drainage services will be take away waste water
for example, sinks, dishwasher etc. should be approximately connected to foul drainage system.
Consistently maintenance this system and keep good housekeeping practices that prevent
excessive amount of oil, fat and grease (Lu and Wu, 2014). Hand washing areas, cooking place,
storage, food washing and preparation, equipment and utensil washing places should be
constructed properly within hygienic design.
3.7 Importance of training as quality assurance mechanism
Maintaining food quality is the most important thing that assure customers about the
good services of Apex hotel. Manager provide training to its food handlers and other staff
members about maintain quality and ensure people that they are serving healthy food and
preparing by using clean and hygienic tools. On the other hand staff training is very important in
order to improve their performance, it also helps to provide quality foods to customers. It is
essential for hotel employees that help them to know about proper food handling practices
ensuring food safety. For example, well trained staff would get all the information how to store
foods at their needed temperature and need to wash their hands before engaging in preparing or
cooking procedure. It needs at the point where organization wants to maintain quality assurance,
this program strengthen workers skills and improve their performance and understanding ability
more and more than others (da Cunha, Stedefeldt and de Rosso, 2014). Apex hotel manager
create good training program in which it covers quality standards among other aspects of
mechanisms. It reminds all the staff members about the procedures, principles and policies to
ensure that they systematically fulfill their role in accordance with maintaining these standard.
4.1 Food hazard risk assessment
List of hazards in food
preparation and serving
areas
Risk of these hazards Techniques to controls
Chemical Hazards Chemical hazard occurs at any
stage in food processing and
production. Chemicals are
helpful and purposely using
with some foods such as
pesticides on vegetables and
To control chemical hazards in
place of food preparation and
food serving areas Apex hotel
must be implement suitable
equipment and apparel to avoid
uncertain situations and risks.
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fruits. Potentially risk of these
hazard impact on customers'
health when chemicals are not
recommended and controlled
treatment rates are exceeded. It
combines chemical substances
to manage authentic freshness
and essential nutritive value
that consumers are not prone
to any hazard.
They have to store food within
using good storage methods
that must be monitored and
audited continually to balance
standards and quality of food
products and raw materials.
Physical Hazards Physical hazards include
potentially harmful extraneous
matter not basically found in
food. When customer
mistakenly eats foreign object
and material it causes injury,
chocking and other harmful
health effects. It also affects
due to some factors like
residue, fire, dirt or
undesirable things such as hair
and nails. While cooking or
harvesting foods it get increase
more that develop risk for
health of people.
Thus, to control physical
hazards that are needed to put
place clean, manager of Apex
hotel provide safe and clean
equipment or tools to food
handlers that reduces their
exposure to it. Implementing
hurdle technology they reduce
physical hazards by vacuum
pressure. This method
established to curb the hazard,
manager also give training to
its staff about safety and fire
measures to overcome at any
accident.
Biological Hazards Biological hazards occurs in
presence of microbial growth
lead by fungi, parasites and
bacteria and also leads to food
borne illness and food
Using traditional techniques
such as fermentation, pickling,
canning and boiling foods and
vegetables Apex hotel reduce
or control biological hazards
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poisoning. It spoiled food and
change their look, taste and
smell and spoiled by
contaminated and pathogens
by toxic microbial.
factors.
4.2 Food safety control system
FSCS provides the basic principles in which it refers to protecting public healthy by
reducing risk of food contamination and food borne illness. According to the rules of
government hotels and restaurants must work or cooked healthy food that protect its customers
for unwholesome, adulterated and mislabelled food. By maintaining clients confidence in food
safety Apex hotel contribute to economic development that provide sound regulatory foundation
for international and domestic trade in food (Grover, Chopra and Mosher, 2016). Food safety
control system over all the food processed, produced and marketed with country, considering
imported food. Under this system organization must followed all the steps which is necessary for
them and essential to protect customers health. It includes food regulations and law governed by
the government that refers to development of enforceable and relevant law. Apex hotel manager
must be traditionally consisted of legal definitions of unsafe food. According to these steps they
have to remove unsafe food tools and equipments that minimize the percentage of food
contamination. In this system they must provide or maintain high level of customer health
protection. Effective food control system must be considered on operational and policy
coordination at national level. Under this step Apex hotel must be develop and implement
integrated national food control strategy that include food safety guidelines and food
contamination control related activities.
4.3 Food safety guide for legislation abidance
Food safety Act 1990 amended proper framework for all food legislation in Wales,
Scotland and England. The main role and responsibilities for all food industries under the Acts
are to assure that foods' quality and food products should be safe, healthy and hygienic. It also
ensures that food is advertised, labeled and presented in better way that is not misleading and
false. Government provides modern and effective national food regulations and laws which has
to be followed by every food businesses such as hotels, restaurants, food courts etc. thus, by
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following all these regulation hospitality industry run their business effectively without any
barriers in their services. For example, Apex hotel manager need to focus on each areas and work
under the Food Safety Act 1990. They provide proper guidance to food handlers and trained
them a lined with the regulations in this act.
They have to focus that food must be comply with food safety quality and substance,
requirements and also be correctly labeled (Webb and Morancie, 2015). Manager guide workers
that food should be cooked, store and handled in preventing food borne illness. In the stages of
food preparation handler must be clean each and every areas where food is preparing or cooked.
CONCLUSION
This presentation discussed about the importance of maintaining personal hygiene and
training of staff regarding quality assurance. It has been concluded that food safety guidelines
according to food safety legislation and also discus food safety control system that helps to
protect customers health. By design hygienic structure and contraction Apex hotel maintain
proper hygienic environment at cooking areas. It also discusses about the methods of safe food
storage and steps in temperature control system. Furthermore, it discusses procedures of food
preservation and categorise of food spoilage agents that affect food products.
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REFERENCES
Books 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.
da Cunha, D.T., Stedefeldt, E. and de Rosso, V.V., 2014. The role of theoretical food safety
training on Brazilian food handlers' knowledge, attitude and practice. Food Control, 43,
pp.167-174.
Grover, A.K., Chopra, S. and Mosher, G.A., 2016. Food safety modernization act: A quality
management approach to identify and prioritize factors affecting adoption of preventive
controls among small food facilities. Food Control, 66, pp.241-249.
Kafetzopoulos, D.P. and Gotzamani, K.D., 2014. Critical factors, food quality management and
organizational performance. Food Control, 40, pp.1-11.
Koutsoumanis, K.P. and Gougouli, M., 2015. Use of time temperature integrators in food safety
management. Trends in Food Science & Technology, 43(2), pp.236-244.
Kumar, P., Mohanta, T.K. and Kang, S.G., 2017. Aflatoxins: a global concern for food safety,
human health and their management. Frontiers in microbiology, 7, p.2170.
Lahou, E., Verbunt, E. and Uyttendaele, M., 2015. Evaluation of the food safety management
system in a hospital food service operation toward Listeria monocytogenes. Food
Control, 49, pp.75-84.
Lu, F. and Wu, X., 2014. China food safety hits the “gutter”. Food Control, 41, pp.134-138.
Milios, K.T., Drosinos, E.H. and Zoiopoulos, P.E., 2014. Food Safety Management System
validation and verification in meat industry: Carcass sampling methods for microbiological
hygiene criteria–A review. Food Control, 43, pp.74-81.
Muraro, A., Eigenmann, P. and Fernandez Rivas, M., 2014. EAACI food allergy and
anaphylaxis guidelines: diagnosis and management of food allergy. Allergy, 69(8), pp.1008-
1025.
Webb, M. and Morancie, A., 2015. Food safety knowledge of foodservice workers at a
university campus by education level, experience, and food safety training. Food
Control, 50, pp.259-264.
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Zhang, X.N., Yu, S.W. and Qiu, G.Y., 2015. Water quality, agriculture and food safety in China:
Current situation, trends, interdependencies, and management. Journal of Integrative
Agriculture, 14(11), pp.2365-2379.
Zwietering, M.H., Nauta, M. and Peterz, M., 2016. Relevance of microbial finished product
testing in food safety management. Food Control, 60, pp.31-43.
Online
Food preservation. 2019. [Online]. Accessed through: <https://www.britannica.com/topic/food-
preservation>.
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