Food Safety Management– PDF

Food Safety Management

Table of Contents
Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Controls needed to prevent chemical and physical contamination of food..........................1
1.2 Food borne infections and characteristics of food poisoning................................................2
1.3 Food-borne illnesses can be controlled................................................................................3
TASK 2............................................................................................................................................4
2.1 Food-spoilage agents that influence food.............................................................................4
2.2 Methods of food preservation...............................................................................................5
2.3 Effectiveness of food preservation methods.........................................................................6
TASK 3..........................................................................................................................................10
3.1 Important steps in a temperature control system.................................................................10
3.2 Methods for storage of food...............................................................................................11
3.3 Importance of personal hygiene..........................................................................................12
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
Food safety management refers to the scientific discipline which is used to handle,
preparation as well as storage of foods in a proper way. On the basis of this different kind of
food's restaurant can get better safety in order to protect their food from the dirty environment. In
the present context, each and every people want to follow hygiene environment so that they can
take care of themselves. That's why it is necessary for every restaurant and hotel should have
effective hygiene environment as per the people request. By using food safety tools industries
can make their good brand image in front of the people in an appropriate manner. This report
includes a accurate description regarding kind of food contamination sources along with different
ways to manage them by identifying the factor of food spoilage. This report also covers
description about food preservation methods and its effectiveness, controlling system,
temperature and significance of personal hygiene. Along with this, it also explains regarding
issues which are mainly associated with pest, food hazard risk assessment, hygiene design of
food premises, legislator compliances and food safety control system. (Halford and et. al.,2014).
TASK 1
1.1 Controls needed to prevent chemical and physical contamination of food.
Food contamination: It is the sum total of harmful and dirty chemicals which always
develops the problems between the people illness. Generally, it determine the chemical
negativity in food which can be raised in the illness of food-borne. Apart from this, it also
minimizes the overall chemical hazards from the food and keep them safe. That's why its affect
consumer's life in a positive way and they can get better quality of food within the restaurant.
Therefore, it is effective for the Brasserie restaurant so that they can get to know about more
safety tools in a proper manner.
Chemical contamination: It is related with the chemical artificial substance which refers
to the infected food within the hotel and restaurant. This type of food highly infected with
different chemicals and that is very harmful for health. That's why Brasserie restaurant should
need to focus on their food items so that they can protect their food these sort of chemical and
will offer better quality of foods and services to other country's people. Apart from this these
chemical controlled through the Clear Labels, Spill Trays & Decks, Drain Seals and so on.
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 The Brasserie restaurant should emphasis on controlling as well as minimising the usage
of chemicals while increasing the food to use fresh vegetables and fruit (Beske, Land and
Seuring, 2014). Along with this company must also work on decreasing the usage of food
colour and chemicals in food products including, fish, oysters and many other which
support in decreasing the food contamination.
 The accurate execution of COSHH will be see for reducing the negative impact of
Chemical contamination. It is introduces as a type of law which needs manager to
monitor the substance in food product that may dangerous to health. The road map of this
standard will accept in leading the employee to ready food product in systematically by
deflecting hazardous chemicals from food (Bumbudsanpharoke and Ko, 2015).
Physical contamination: This process comes while the manufacturing of food in the
industry. These kinds of contamination create the reason of injury to those people who mainly
used the foreign project. That's why its includes in the different aspects like Steel tool, Band-aids
and so on. Therefore, present restaurant in this report who wants to expand their business that
they needs follow few control factor in order to stop this kind of contamination in an appropriate
manner (Chen, Wang and Wang, 2017.
 The X-ray machines can also be applied to detect any type of metal part existing within
fish body which may contaminate food.
 Training and HACCP plan. There are different steps which are require Assemble the
HACCP Team, Describe the Product, Identify the Intended Use and Consumers,
Construct Flow Diagram to Describe the Process, On-Site Confirmation of Flow
Diagram, Conduct a Hazard Analysis (Principle 1), Determine Critical Control Points
(CCPs) (Principle 2) , Establish Critical Limits for Each CCP (Principle 3). All these are
essential to Controls needed to prevent chemical and physical contamination of food (De
Vocht and et. al., 2015).
Now this can be said that, this kind of issues can be arise any time within the industry
that's why, restaurant needs to adopt safety tools for managing their business in a proper way and
provide good foods for their customer's as well.
1.2 Food borne infections and characteristics of food poisoning.
Food borne infections: It depends upon the food quality by which people can get
influenced and infected easily. This can be the reason of vomiting, fever, headache and so on.
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With the addition of respective restaurant should use effective hygiene on their food items to
make them effective (Bumbudsanpharoke and Ko, 2015)
 Causes:- The food born infection mainly caused by food-borne pathogens which are
fundamentally due to certain microbiology factors like bacteria, viruses and parasites
(Demeritt and et. al., 2015).
 Symptoms: The symptoms for food borne infections are liver, heart, brain and kidney
diseases that may also output into death.
 Incubation time:- 24 hours to some days, weeks, months or even year are needed.
Food poisoning: It is the main cause in the present society, which is developed by the
several kinds of infections like toxins, bacteria that includes in the symptoms of vomiting and
diarrhea and so on. This type of infections caused by bacteria of some another toxins within the
food that includes symptoms like diarrhea and vomiting.
Causes:- Food poisoning is mainly causes by risky toxins that are existing in food
product which become make by microorganism including maritime toxins, bacteria, chemical,
mould, metallic substances, poisonous fish and so on. These are main reason which pollute the
food and outcomes into food poisoning issues to a person who intake that type of food (Deppen
and et. al., 2016).
Symptoms:- Symptoms of food poisoning can be seen after a person used-up the
contaminated food product. Food poisoning symptoms can be witnessed in the form of stomach
cramps, fever, vomiting, headache and weakness which is not controllable.
Incubation time:- Around 12 hours is average incubation period of food poisoning and it
can be up to a some days (Geng, Xu and Beachy, 2015).
1.3 Food-borne illnesses can be controlled.
Food borne illness is the sort of infection which is mainly develops in the food and
beverages that specially includes in the harmful chemical and bacteria as well. These kind of
issues or viruses generates the complications between food and consumer's choice, that's why it
is also known as food poisoning. This sort of illness always impact on the people in a negative
manner and destroy people health. In reference to the, Brasserie restaurant they need to develop
effectiveness in their restaurant regarding food safety techniques so that they can easily control
the illness of customer's in a proper way. There are some ways by which illness can be
controlled, are given below:
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HACCP plan: A HACCP plan introduces as a food safety monitoring system which is applied to
analysis and control chemical, biological and physical hazards within the transportation, storage
use, sale and preparation of perishable goods. HACCP plan is most useful because it helps an
organization by controlling food born illness. This plan gives guidelines about different number
of techniques that must be used within food premises and assist in keeping food harmless from
getting contaminated (Grimm, Hofstetter and Sarkis, 2014).
Personal hygiene:- In order to overcome the contamination of food force who are answerable
for preparing, delivering and serving of product should make note to their individual hygiene. In
this workers should wash their hand before ready food,, cut nails and reduce all type of
accessories they wore to obviate food reactions (Halford and et. al., 2014).
TASK 2
2.1 Food-spoilage agents that influence food.
Food spoilage agents always includes in the bacteria, yeast, mould and enzymes all these
affects the food items in a positive manner. It creates by changes in the industry and no one is
available to take care of food items. This situation reduce the people confidence so they are not
able to select proper food items. Therefore, this quality of product always minimizes the overall
quality of foods and negatively impact on people in a way. This type of issues mainly developed
by the unhealthy air, temperature and so on (Grimm, Hofstetter and Sarkis, 2014). In reference to
selected restaurant, they need to follow good culture and food so that they can easily grab their
goals in a particular manner. There are some points in regards with the impact of food spoilage
agents, mentioned below:
Mould: It is the effective process of manufacturing by shaping liquid as well as pliable raw
material applying a rigid frame which is called a mold or matrix (Hull and Bowman, 2018). It is
determined as an effective kind of Fungus and a micro-organism that are mainly decomposer of
dead organic substantial including leaves, plat, food etc.
Bacteria: It is the kind of micro organism that always keep negative influence on the food as
well as their quality. Along with this, it is needed to modify the developing temperature, so that it
can actually maintain the environment and will reduce the negativity form the culture.
Yeast: This is also related with the microorganisms that can divided into different molds and
mushrooms, so that it is related with the fungi which affects the food item in a negative manner
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(Jen and Chen, 2017). Therefore, restaurant should be apply fresh veggies in an effective
manner. Yeast is found in different number of food which includes larger amount of water. The
effect of yeast can be witnessed over fruits as its beginning loosing skins and leaves, limpness
and make shrinkage over food.
Enzymes: It is the sort of proteins which is basically covered in boxes but it is necessary to have
good packets of proteins so that people can easily purchase if people will not focus on it than
several type of germs can spoil the food easily (Johnston and et. al., 2014).
2.2 Methods of food preservation.
In the present context, food can be preserved by the using of several tools and techniques
which can be includes in the different type of aspects like canning, freezing, acidification and
fermentation and so on. For maintaining these kind of methods restaurant can easily use the
freezing tools and techniques in order preparing better quality and packaging food in a proper
way. This method will always useful for every food industry by which they can offer fresh
quality of foods and services to their customer's in a proper way. That's why it is important for
selected restaurant that they should follow effective method for gaining more profits in an
effective manner (Kussaga And et. al., 2015). There are some methods, which are given below:
1. UHT :- It introduces to as a systematic processing of food items from heat before it
become packed and then it is stamped within a sterilized containers.
2. Food irradiation:- It introduces to as an effective procedure of exposing food products
food packaging also to ionizing the radiations such as x-rays, electron beans, gamma
rays and so on. These are able of freeing negatron from atomic bonds which mainly assist
in seeing food safety by expanding the product shelf-life (Kussaga and et. al., 2014).
3. Sterilization:- It introduces to a controlled or effective process of heating which is
mainly followed to rid of the living micro-organisms from food items that can be
executed with the support of moist heat, irradiation, filtration and by chemical method.
4. Pasteurisation:- It introduces to the essential process of utilizing heat to food items with
an objective to unmake the pathogenic microorganism to demobilize spoilage-causing
enzymes (Liu and et. al., 2016).
5. Canning:It is the method of preserving food in which food processed that mainly sealed
in the airtight containers. Therefore, its offers shelf life in order to keep food items in a
proper way. It helps to keep safe food products.
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6. Freeze drying: It is the term wherein, liquid items can be kept in a proper manner. As
compare to the other methods it is the good because in freeze, items can be safe and
individual can use easily. That's why it is important to reduce food bacteria's effectively
(Manfreda and De Cesare, 2014).
7. Heat temperature:- It is another method through which food product can get boiled as
well as blanched at advanced temperature that destroy entire enzyme activities as well as
microorganisms over the heat temperature (145°F (63°C)) for 30 min (Manning and
Soon, 2016).
8. Fermentation: It refers to the process that mainly produces the different changes in the
chemical factor in order to keep safe food storage in an appropriate manner. Therefore, it
refers the process of microorganism which makes effective changes in the food
organization (Nanyunja and et. al., 2015).
9. Low temperature: It is an most essential method which basically work on protecting the
food items from bacteria by decreasing the microorganism which may contaminate food.
In this food products are mainly stored at low level temperature which is up to 0°F (-
18°C) and it helps in reduction of microorganism's functions.
10. Vacuum packing:- It is another method that mainly applied to assist the liquid food
products such as milk. Through vacuum packing milk is heated up-to seventy degree and
cool down quickly (Onjong, Wangoh and Njage, 2014).
11. Filtering: Filtration refers as an effective process applied to separate solids from liquids
as well as gases following a filter medium that permit the fluid in order to pass via but not
the solid
2.3 Effectiveness of food preservation methods.
The effectiveness of this method is increasingly day by day within the restaurants and
hotel as well. It shows the effectiveness by using appropriate aspects in order making good food
with effective items. For managing food items like fish, crabs, oysters that can always be apply
by the freezing method (Salemdeeb and et. al., 2017). On the basis of this, any food organization
can make their protection for the better food in order to satisfying their customer's in a proper
way. In order to make proper effectiveness in the company they always follow proper direction
and guidance for making better food organization. With the help of this effective tool selected
restaurant can offer and provide better quality of good and services to their customer's so that it
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will helps a lot in order to gain proper advantages within the competitive world. It effects
positively and makes consumer's life healthy as they are taking good food. During the time of
launching new business within the next 6 months in order to expansion than this restaurant needs
to have proper security tools for gaining more profits. For more understanding there are some
effectiveness, those are listed below:
There are different methods of food preservation such as Canning, Freezing and Fermentation.
All these methods has their positive and negative aspects which are determined as under:
Methods of food preservation Positive aspects Negative aspects
Canning Pickling rivals freezing,
canning as well as drying for
preventing products from
spoiling (Thi, Kumar and Lin,
2015).
The canning process alters the
chemical make-up of food by
changing the pH.
Freezing Freezing will not enhance
inferior products. Blanching as
well as applying syrup support
protect the texture of some
foods.
frozen food rupture, resulting
in moisture, texture, and
flavour loss.
Fermentation Fermenting things makes them
taste great: like kimchi, miso,
wine, and sourdough bread.
It maximise the drawbacks of
developing gastric cancer
(Unnevehr and Hoffmann,
2015).
UHT The main benefit of UHT is
that it is more accessible and
also leads to minimum
wastage.
UHT process over high level
of temperature that burn the
food taste.
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Food irradiation It assist in killing pathogens
and insects without utilization
of any harmful chemical
(Veselovsky and et. al., 2015).
There is no evidence that
irradiation foods items are safe
or healthy for human
consumption.
Sterilization It preserves nutritions in more
better manner as compare to
other food preservation
method.
This process outputs into many
health hazard to animals who
intake irradiated foods items.
Pasteurization It overcome the possibilities
of acquiring sick and it also
raise the nutrients level
Pasteurization lost the actual
taste of food products as
acquire processed many times.
Heat temperature Heating of food assist in
destroying the bacteria.
Due to high temperature
leakage and loosening take
place (Wertheim-Heck,
Spaargaren and Vellema,
2014).
Filtering One of the main advantage of
filtering as filtered water
protects the body from disease.
The filtrate is mainly not clear
is main drawback of flittering
method.
Low temperature Checking physical damage is
more easy as compare to other
method.
Time lag in measurements is
one of the main disadvantage
of low temperature.
Vacuum packing It help in storing food product
for longer time duration as
vacuum sealer deprives the
products from oxygen which
keep the development of
bacteria as they can't develop
without oxygen (Zhang and et.
low-oxygen environment
develops can also be a
disadvantage.
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al., 2016).
Effectiveness of food preservation methods
It is also the very effective way because it uses the preservation of foods by using canning
method in order to keep fresh and accurate food in a proper manner. It also helps to preparing
better food every time within the restaurant so that any restaurant can make better food and
fresh food in order to give satisfaction to their customer's in a proper way. In reference to the
present selected food industry this process will help them in order to make proper effectiveness
in the company.
Freezing is one of the essential and effective tool and method by which restaurant can make
proper strategies in order to keep safe food in an effective manner. By using this kind of
techniques they can extend their business or value in a proper way. That's why it is much
helpful for maintaining proper food process in a clean place that develop in the perfect scenario.
During this present food industry have lots of options to make effectual skills for people in an
appropriate manner. Therefore, it is important for every hotel and restaurant in an effective way
( De Vocht and et. al., 2015)
It is the effective and proper method in order to protect soft from the chemical in a proper way.
This is all because it preserve the food from the spoilage and make every process easy.
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TASK 3
3.1 Important steps in a temperature control system
It refers to the most important step where temperature can easily be measured, controlled
as well as changed. Generally, it is an automatic process which helps in maintaining food
products safe and secure (Zhou, Kai and Liang, 2015). In addition to this, it involves different
types of devices which includes water heaters, air conditioners, space heaters and so on used by
various restaurants and cafe's in order to safe food products. Under this case scenario, there are
some major steps used by ample number in order to maintain food safe are as follows:
Cooling: According to this step, it has been said that food products need to cool quickly
and for this it need to be placed in refrigerator in order to avoid germination of spores. In
addition to this, it will aid in controlling the process of rising bacteria in the store food products
for a longer period of time (Salemdeeb and et. al., 2017). In order to prevent the food products
from the development of spores, it must be placed speedily in the refrigeration.
Defrosting: As per this step, food products will take long duration to melt on approx
35ºF in a refrigerator. With this, food products such as ground meat, stew meat and many other
items remain food safe as well as maintain their quality for a long period of time before cooking
that food items.
Delivery: Under this step, food items which are stored in 5º Celsius temperature just to
keep them safe and fresh for longer time period. In addition to this, for fro zing the food products
effectively temperature should be appropriate and according to the requirements.
Cooking: In order to kill the bacteria, it is necessary to cook food items in an effective
manner so that food should give benefits appropriately. For killing entire bacteria as well as
making the food items more safe and secure, it is essential to cook the food product at the
temperature of 75°C or above.
Reheating: As per this step, food items which is already cooked, reheated again just to
ensure that food must remain safe and healthy (Liu and et. al., 2016). For this, it is very
important to have adequate information about the temperature as well as about the time also, to
make sure that the quality of food will maintain. The already heated food products reheated at
the 82°C temperature in order to make the safe or secure reheat of the food.
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Storage: In this step, food products which are prepared in advance need to be stored in a
place, so that it will remain fresh and healthy. Restaurant or hotel owners highly use this method
as it will aid in keeping the prepared food products fresh for a long period of time.
Hot holding: According to FDA Food Code, it has been clearly identified that all hot
food products should be maintained at the 135º F or above. If the temperature reduce from 135º
F, it is the temperature which highly attract bacteria's and affects the food products.
Service: Hot foods must be serve and kept at a temperature of 140º F or warmer. It is
necessary for the chef to keep a thermometer in order to check the temperature. It is required to
serve or keep the food items in a hot chafing dishes, warming trays or in slow cookers (Deppen
and et. al., 2016).
3.2 Methods for storage of food
One of the important element for each and every restaurant is to keep their food store in
order to keep them fit, healthy and safe. Some of the essential methods in order to store food
products are as follows:
 Freezing : It is the method which should be followed with very care. In order to keep the
food items in freezer for freezing, temperature must be normal which is 0°C. In addition
to this, food must be kept in a container which is air tighter. For example, extra food
materials like meats, poultry, dairy products and many more can be stored for longer
period of time.
 Dry Storage: It is the method used by restaurants owners in order to keep their dry food
items fresh and healthy for a longer period of time. For this, temperature must be 50º F
but its adequate temperature is 70º. In addition to this it is also very important to keep the
area clean with proper ventilation facilities (Zhang and et. al., 2016). Some of the
example of dry storage includes canned foods, sugar, flour and many more.
 Cold Storage: Under this, best temperature is 4ºC to keep the food items fresh and
healthy for a long period of time. In addition to this, there some elements which should
be keep in mind while doing cold storage, keep the items hung and carcass meats must be
unwrapped. With this, air circulate effectively and keep the food items fresh and healthy.
It includes perishable food products which includes fruits, vegetables,seafood and many
more (Deppen and et. al., 2016).
Method of Stock rotation (FIFO)
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FIFO stands for First-In First-Out. It is one of the most commonly used rotation method
in order to store the food products. In this method, food products which are soonest best before
dates are placed at front and other products which have best before dates for long are placed at
last. With the help of this method, products having nearest best before dates are sold first. It is
the method which helps in maximising the freshness of food items and minimising the wastage
(Demeritt and et. al., 2015).
3.3 Importance of personal hygiene
With the help of personal hygiene individuals will be able to keep them healthy and fit as
well. In addition to this, it gives them potentials to fight with bacteria and diseases. There are
some methods mentioned below with the help of which individual can protect themselves from
illness and disease.
 Protective cloths: Individual who handle all the work related to food must wear clean
and hygienic clothes. In addition to this, it is also very important for them to wear apron
while serving and cooking food (De Vocht and et. al., 2015).
 Regular inspection from Food Department: It is essential for every restaurant to keep
themselves inspected on a regular period of time by Food Department which is FSSAI.
They will help them in order to keep their cafe and restaurant clean, healthy and properly
managed (Hull and Bowman, 2018).
 Wash hands properly : It is the most important thing which every individual should
follow before and after eating as well as cooking food. In the present context of Brasserie
restaurant, employees are strictly trained and instructed to keep their hands clean, wear
gloves and apron while cooking and serving food to their customers (Chen, Wang and
Wang, 2017).
All the above mentioned elements, are important and legally framed which as a result,
create positive public image of the restaurant at the competitive marketplace.
CONCLUSION
As per the above stated report, it has been analyzed that food safety management plays
very important role in every food industry so that they create healthy food items to their
customers. Along with this, it has also been identified that hygiene is very essential in order to
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prevent food contamination. In addition to this, temperature control as well as food preventing
system helps in preserving food from hazardous issues.
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