Exploring the Concepts of Food Safety Management

The provided content includes a collection of research articles on food safety and nutrition management education projects targeting middle-class elderly individuals. The studies employed various methods, including the balanced scorecard and structure-process-outcome concept, to evaluate and improve food safety practices. Regulatory incentives were explored as moderators of determinants for adopting Malaysian food safety systems. Additionally, case studies examined international supply chain organization and fresh produce food safety and quality standards. Other topics covered include meat product safety, gap analysis, communication, trust, and professional food handlers' perspectives on food safety.

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
PART 1............................................................................................................................................3
1.1 Control that are required to prevent physical and chemical contamination of food........3
1.2 Comparison of characteristics of food poisoning and food borne infection....................4
1.3 How food borne infection can control illness...................................................................4
2.1 Categories of food spoilage agents that affect to food.....................................................5
2.2 Methods of food preservation...........................................................................................5
2.3 Effectiveness of food prevention methods.......................................................................6
TASK 3............................................................................................................................................6
3.1 Steps to control temperature system.................................................................................6
3.2 Methods that are safe to storage food...............................................................................7
3.3 Importance of personnel hygiene to control food contamination.....................................7
3.4 Cleaning and disinfection process....................................................................................8
3.5 Problems associated with pest control in food premises..................................................8
3.6 Justify the need for hygiene design and construction of food premises...........................9
3.7 Importance of training which assure quality..................................................................10
PART 2..........................................................................................................................................10
TASK 4..........................................................................................................................................10
4.1 Food hazard risk assessment..........................................................................................10
4.2 Food safety control system.............................................................................................10
4.3 Food safety guide for legislation compliance.................................................................12

CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
Management food safety is very important element that describes to prevent goods from
hazards. It assist to identify critical control point of every food business through business can
achieve their targets and goals (Al Yousuf, Taylor and Taylor, 2015). In this aspect, the company
focus on those elements which assist to prevent hazards and make reduce for accept at certain
level. Present study is based on The Food Standard Agency which want to launch their new
magazine named on Eat & Stay Safe. For gaining insight knowledge of the company present
report covers control that are requires to prevent physical and chemical condemnation from food.
Furthermore, it also includes methods through food can preserves at workplace. In addition to
this, it assess problems that are associated with PEST control in food premises. At last, it
describes two dishes that are prevent to maintain health and safety management.
TASK 1
PART 1
1.1 Control that are required to prevent physical and chemical contamination of food
In order to protect the food products, it is essential to prevent the food items from
physical and chemical contamination. Preventive measures needs to be undertaken as that aids in
maintaining food standard (Jacxsens, Van Boxstael and Uyttendaele, 2015). In this aspect, The
Food Standard Agency has determined several provisions that needs to be adopted by Eat, Stay
Safe and all such provisions are mandatory to be adopted to protect the quality of food items.
There are various outcomes that protect the company to manage all its functions and operations.
Physical and chemical contamination can hamper heath of people; hence suitable preventive
measures are required to be adopted. Under physical contamination, controlling is required so
that hazardous elements present in the food can be analyzed suitably.
In now a days various business use chemical preventive methods in their products to
enhance their sales and profitability (Taylor, Garat and Sarieddine, 2015). Use of all such
chemicals can cause cancer, typhoid and many other diseases. Hence, in such respect it is
essential for the business entity to protect the food from chemical contamination by adopting

effective methods and sources. There should be proper storage methods so that bacteria and
fungus may not affect the food items.
1.2 Comparison of characteristics of food poisoning and food borne infection
Food poisoning is related to the illness which involves combination of certain diseases
and which also affects the health in different manner. On the other hand, food borne infection
occur in which food gets spoiled. It also creates serious illness at workplace due to consumption
of infectious food. Further, food poisoning also occur in products such as beverages and other
drinking products. However, food borne infection also occur due to consumption of junk food
(Jacxsens, Van Boxstael and Uyttendaele, 2015). As compared to this, food borne infection
occurs due to junk and uncooked food which is kept in refrigerator and any other preservative for
some time. In this aspect, The Standard Food Agency need to ascertain all the provisions for
food borne illness and food poisoning while launching the new magazine. Hence, it can be said
that food poisoning occurs due to involvement of toxic materials in the food item.
1.3 How food borne infection can control illness
There are various provisions available through every business can protect illness in the food
(Chang, Yoo and Kwak, 2015). It will assist to protect people of The Standard Food Agency in
following aspects:
Wash: In order to protect illness, The Standard Food Agency can promote their
magazines through giving idea to wash hands before and after eating. Properly washing can
easily aid in removing the bacteria and germs. Thus, focus should be laid on maintaining
personal hygiene.
Separately management of food: The chosen firm can also advertise to keep separate
some food such as meat and vegetables (Jenson, Vanderlinde and Sumner, 2014). In this aspect,
fresh food can be provided to the respective users.
Setting temperature: The business entity needs to ensure that suitable temperature is
being set for the food products so that it can be protected from spoilage (Al Yousuf, Taylor and
Taylor, 2015).

2.1 Categories of food spoilage agents that affect to food
There are various categories in which different factors can affect to the food items.
Common agents are included temperature, light, moisture and growth. Certain oxidizing
enzymes can occur naturally that take place due to several causes such as degradation and many
other things (Chang, Yoo and Kwak, 2015). Excessive heat increases rate of natural enzymes
reaction which hampers the quality of food. High heat can impact the amount of protein in the
food and it makes the food item useless (Jacxsens, Van Boxstael and Uyttendaele, 2015).
Bacteria, yields and molds can also spoil the food that break fats from the product. Apart
from this, there are several micro- organisms such as temperature, moisture and amount of yeast
that changes the quality of food and that also leads to food spoilage. Further, moisture contains
microorganism and at the same time it also develops chemical reaction between different
components (Fernando, Ng and Walters, 2015).
2.2 Methods of food preservation
There are different methods which aids in preserving the food in The Standard Food
Agency. They are as follows:
Pasteurization: The process is useful in killing the microbes especially in dairy products;
however specific temperature is required to be adjusted to maintain the quality of food.
Sterilization: It involves removal of micro-organisms or pathogens from the food items
through using several chemicals and heat radiations (Ovca, Jevšnik and Raspor, 2017).
Salting: There are several food products that can be protected through using proper salts
and it can also enhance the life cycle of the products. This is also useful in killing the bacteria
(Hou, Grazia and Malorgio, 2015).
Fermentation: Proper fermentation is also essential so that nutritional amount of the food
can be preserved.
Freezing: Freezing keeps the food products safe when they are stored and freezing also
helps in enhancing the life cycle of the product (Jenson, Vanderlinde and Sumner, 2014).

2.3 Effectiveness of food prevention methods
Food prevention holds more importance since it protects the food from spoilage. In
respect to this, The Standard Food Agency requires to give proper training to their employees so
that suitable preventive methods can be adopted to safeguard the food. In addition to this, the
entity is also required to emphasize on preparing adequate quantity of food so that according to
the demand, food can be provided to people. Providing such products will assist the entity to
survive in the external market place for longer time period (Taylor, Garat and Sarieddine, 2015).
Further, food can be handled through maintaining standard and quality management and
that are being mentioned in every legal framework. With the help of preventive methods, every
food item can be protected from spoilage and wastage. According to the food items, proper
preventive methods shall be adopted. Food should always be suitably cooked as uncooked and
semi-cooked food can hamper its quality (Al Yousuf, Taylor and Taylor, 2015).
TASK 3
3.1 Steps to control temperature system
In order to keep food safe and secure, it is essential to focus on temperature setting. In
this situation every food product needs to be properly safeguarded through setting the
temperature. In this aspect, setting suitable temperature can assist in protecting the food. There
are two fundamental concepts in which temperature system can be controlled (Chang, Yoo and
Kwak, 2015). Following steps can be made to control temperature system:
Suitable temperature should be set for freezing the product so that nutritious element of
the food can be protected.
Apart from this, prior setting the temperature, it is essential to determine the subsequent
temperature and it should neither be too hot or cold. Standard temperature be set for the product.
While reheating the food product, 70°C is the exact temperature; hence this needs to be
kept in mind to prevent the food.

3.2 Methods that are safe to storage food
Following are some of the methods which needs to be adopted by Eat & Stay Safe so that
they can easily store the food items (Jacxsens, Van Boxstael and Uyttendaele, 2015). They are as
follows:
Freezing food: With the help of proper freezing, every company can keep the food
products safe and effective according to the standards. It will help in maintaining freshness of
food; hence such food can be consumed appropriately.
Drying food: Some foods can be kept safe through protecting them from sun light;
however for that suitable preservatives are required (Hou, Grazia and Malorgio, 2015). In this
aspect, germs can be removed from particular food product and services (Meyer, Wilson and
Webb, 2017). It is very simplest method for Eat & Stay Safe to the products safe from bacteria.
Canning: In this process, food are sealed in effective container to make it safe and also to
protect it from germs. There are various types of foods that can be preserved through this source
(Al Yousuf, Taylor and Taylor, 2015). Thus Eat & Stay Safe can adopt this method to store
liquid food products.
Pickling: Pickling is very old process in which food can be stored through using vinegar
and salt brine. This enhances the life cycle of the food product (Chang, Yoo and Kwak, 2015).
Thus, Eat & Stay Safe can easily promote their products and services for diverse purposes.
Labelling: Suitable labelling is also essential for every product in terms of informing the
customers about the usage and ingredients of food item.
3.3 Importance of personnel hygiene to control food contamination
It is very important for every food business entity to maintain personal hygiene so that
issues such as issues related to food poisoning and other can be avoided. Appropriate concern
towards cleanliness is essential to keep the environment safe and secure (Jacxsens, Van Boxstael
and Uyttendaele, 2015). Hence, in the following manner personal hygiene is very important
element for Eat & Stay Safe.
Prior making any dish, it is crucial to wash the vegetables and fruits so that dirt and other
germs can be cleaned (Ovca, Jevšnik and Raspor, 2017). This is also essential for the purpose of

enhancing quality of food product. Personal hygiene also includes clean desk and platform where
food products are being prepared. All the standards of cleanliness is ought to be managed at Eat
& Stay Safe so that risks and issues can be avoided. In addition to this, the cited firm needs to
maintain access their performance standard wherein all the different activities should be properly
monitored (Fernando, Ng and Walters, 2015).
Clean uniform, aprons and other outer garments are required to be used at workplace to
minimize contamination. At the time of working, clothing should be kept clean so that to avoid
contacting germs and bacteria (Yiannas, 2015). Personal hygiene can also assist Eat & Stay Safe
to attract numerous customers towards the food products.
3.4 Cleaning and disinfection process
Cleaning and disinfection are critical parts which aids Eat & Stay Safe to protect the
environment from germs and hazards. All sorts of bacteria and enzymes should be removed from
the preparation area so that food quality can be maintained (Hou, Grazia and Malorgio, 2015). It
is also useful in keeping food products safe so as to enhance the life cycle.
Cleaning: In this step, first step is to remove all organic material so that to kill bacteria
and germs. Disinfectants can be used to kill bacteria and fungus from the surface and area.
Washing: In this aspect, washing of material is necessary because it removes dirt and
bacteria from the food products. It removes microorganism to almost 99.99% which are present
in the environment (Jenson, Vanderlinde and Sumner, 2014).
Disinfecting: Prior using any disinfectant, proper care is required to be given so that it
may not affect the food quality. However, amount of disinfectant should be specified according
to the food product.
Drying time: Food items should be suitably safeguarded and food which requires drying
should not be kept in open place as therein food comes in contact with germs and bacteria
(Meyer, Wilson and Webb, 2017).
3.5 Problems associated with pest control in food premises
Pest control is area for safety food safety; however pest activity can severely affects a
business entity like Eat & Stay Safe. In this respect, the business entity is required to consider a

number of measures while controlling the pests. Such as – pest proofing is essential because it
helps in restricting pest access. Apart from this, it can also be said that pest activity should be
suitably controlled so that it may not hamper other activities and practices of Eat & Stay Safe
(King, 2013).
In addition to this, pest control activities includes inspection, proofing and infestation. It
makes positioning of products and services in suitable sources so that value of food items can be
enhanced accordingly. Therefore, Eat & Stay Safe needs to focus on food safety system (Yao,
2015).
3.6 Justify the need for hygiene design and construction of food premises
Food business such as Eat & Stay Safe requires to promote food services through
focusing on hygienic aspects.
Design of food premises: In this aspect, Eat & Stay Safe have to protect the premises
through developing appropriate standards for eradicating toxic material and other hazardous
substances.
Structural surface: In terms of constructing the food premises, it is essential for Eat &
Stay Safe to develop suitable measures so that risks and challenges can be avoided. Hence,
emphasis should be laid on walls and floors of the area (Al Yousuf, Taylor and Taylor, 2015).
Drainage: Drainage facility is also required at Eat & Stay Safe to dispose waste material
that arises from toilets, sinks and dishwashers, etc.
Food preservation surface: Food preservation must be kept safe and clean to maintain
the freshness of food products. It includes stainless steel and ceramics of food grade plastics
(Wallace, 2016).
Ventilation: There must be proper ventilation facilities at Eat & Stay Safe so that to
maintain balance air passing. It will also aid in maintaining freshness in the environment.
Lighting: Enough lighting is required at Eat & Stay Safe as that aids in conducting all the
activities in safe and secure manner (Chang, Yoo and Kwak, 2015).

Equipment: All equipment which are used in Eat & Stay Safe must be safe so that it may
not harm any of the employee. Hence, suitable measures should be adopted at the same time
(Zhou and Jin, 2013).
3.7 Importance of training which assure quality
In order to maintain quality in all food products Eat & Stay Safe is required to deliver
training and coaching to the employees in varied areas. Since, employees are directly associated
with the service delivery procedure; hence it is crucial for Eat & Stay Safe to consider the
importance of employee training (Charlebois and Hielm, 2014).
Training session will aid the service provider to maximize the number of clients and at
the same it can also help in maximizing the service capability. Proper training methods should be
adopted so that employees can give their concern to manage organizational work prospects.
Training will also aid the employees to remove all the defects and errors from the service
prospect and it can also maximize the interest of clients.
PART 2
TASK 4
4.1 Food hazard risk assessment
In Eat & Stay Safe, risk assessment is essential so that all the risk associated activities
can be identified and appropriate action can be taken accordingly. Risk assessment is the concept
through which all the activities needs to be controlled and monitored in suitable manner so that
all the deviations can be removed appropriately. Proper risk assessment is vital because that
helps the business entity to conduct all the practices in the best way (Saqaeeyan and Rismantab,
2015). Food hazard risk assessment is also significant because that could direct Eat & Stay Safe
to preserve the food in protective way. For instance- daily products should be stored with
suitable preservatives so that it can be protected from spoilage. Another example is seafood
which should be preserved through proper salting so that nutritious element can be maintained.
4.2 Food safety control system
In respect to food safety system, following steps can be implemented at Eat & Stay Safe:

Process
step
Hazard Preventiv
e measure
Critical limit Monitoring Correctiv
e action
Responsib
ility
Procedure Freque
ncy
To
develop
sea food
Issues of
bacteria
and fungi
Salting is
the best
method
Suitable room
temperature is
required
Direct
monitoring
Every
alternat
e day
To
maintain
the
freshness
of food
products,
proper
controlling
and
monitorin
g is
required.
Head of
the food
departmen
t
Dairy
products
Issues of
bacteria
Through
adopting
proper
preservativ
es
Preserved in
suitable room
temperature
Appropriate
monitoring
is essential
Every
day
Preparatio
n of food
products
in small
quantities
Food
manager
Thus, according to the above table, it is clear that Eat & Stay Safe has adopted prominent
systems (Jacxsens, Van Boxstael and Uyttendaele, 2015).
Thus on the basis of above food safety control system, it can be said that proper
controlling is required in food department so that value and quality of food can be enhanced
(Beske, Land and Seuring, 2014). Thus, on the basis of this food control system, it can be said
that proper safety and security measures are being followed in all dimensions.

4.3 Food safety guide for legislation compliance
There are different types of laws are undertaken at Eat & Stay Safe for the purpose of
ensuring proper safety and security measures. A few are discussed in the below section:
 While making food products, it is essential for Eat & Stay Safe to ensure all the health
standards are being adhered in the best manner (Fernando, Ng and Walters, 2015).
Similarly, in this context, proper attention is required to be given towards health and
safety values.
 Suitable processes are being followed for the purpose of developing any sort of food item
and along with that, suitable preventive methods are being used accordingly.
 Eat & Stay Safe is also required to emphasize on hygienic aspects so that health issues
can be avoided and suitable environment can be developed at the workplace (Alberts and
Stevenson, 2017).
CONCLUSION
From the above report it has been analyzed that there are different types of control
systems that are essential to be implemented in the business entity to enhance the quality of food
services. Moreover, the study also determines the importance of personal hygienic aspects in
controlling food contamination related issues.

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Alberts, C. M. and Stevenson, C. D., 2017. Development of a Reality‐Based Multimedia Case
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Application of the balanced score card and the structure-process-outcome concept.
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