Food Safety Management Assignment Copy (Doc)

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
Covered in PPT...........................................................................................................................1
TASK 2............................................................................................................................................1
2.1 Categories the food-spoilage agents that affect food............................................................1
2.2 & 2.3 Methods of food preservation and Effectiveness of food preservation methods........2
TASK 3............................................................................................................................................3
3.1 Key steps in a temperature control system............................................................................3
3.2 Methods for the safe storage of food.....................................................................................3
3.3 Importance of personal hygiene in the control of food contamination.................................4
3.4 Cleaning and disinfection as a process supporting safe food production ............................4
3.5 Problems associated with pest control in food premises.......................................................5
3.6 Need for hygienic design and construction of food premises...............................................5
3.7 Importance of training as a quality assurance mechanism....................................................5
4.1Food hazard risk assessment..................................................................................................6
4.2 Complete a food safety control system.................................................................................6
4.3 Devise a food safety guide for legislation compliance.........................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Food safety refers to scientific discipline that explaining preparation, food storage and
handling in a way to prevent the food- borne illness. It is related to proper handling and cooking
food to protect from the forborne illness that can be caused through microbes for an instance
fungi, bacteria, virus etc. LEON is a fast food restaurant that was founded through Hnery
Dimbleby and John Vincent. This report states about the controls which needed to prevent the
chemical and physical contamination of food (Al Yousuf, Taylor and Taylor, 2015). There will
be discussion about different methods which restaurant use for preservation of food. Importance
of the personal hygiene in order to control of the food contamination will be discuss here.
TASK 1
Covered in PPT
TASK 2
2.1 Categories the food-spoilage agents that affect food
Food spoilage can be explained as disagreeable change in normal state of food. These
changes can be detected through taste, sight, touch and smell. It is an injury as well as damage to
food that providing in unsuitable for consumption to people (Crandall, 2012). It is a process that
render the product unacceptable or undesirable for consumption. If food is kept for the long time
and not stored properly then it becomes get spoiled and bad for human health.
There are some of the common agents that can lead to deterioration of food because of
bacteria, oxygen, temperature etc.
Food spoilage agents and the foods they affect
Food spoilage agents Foods affect by spoilage agents
Bacteria These are mainly abundant microorganisms which are found on
earth. Their size is small and also vary in the shape. The food
items that can be affect through bacteria are eggs, meat etc.
Protozoa These are single- celled microorganisms which can cause
disease for an instance such as food poisoning etc. It can be
spread through unclean water and also food that impact on
digestive system.
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2.2 & 2.3 Methods of food preservation and Effectiveness of food preservation methods
The food preservation refers to number of techniques which are mainly used to prevent
the food from any kind of spoilage (Chalasani and et. al., 2014). It is a process of handling as
well as treating the food to stop food spoilage, loss nutrition value, quality and also allow for
food storage for the long period of time. Generally, preservation includes preventing growth of
fungi, bacteria and some of the pother micro- organism. On the other hand, food preservation is
process under which perishable food materials are provide suitable chemical or physical
treatment in order to prevent spoilage or wastage. It is helpful in retain their nutrition value for
the long period of time.
Methods of food preservation Effectiveness of food preservation methods
Drying It is one of the most necessary or beneficial food
preservation method that help in minimize the water
activities to prevent growth of bacteria in an
effective or better manner.
Refrigeration It preserves the food through slowing don
reproduction and growth of microorganism and
enzymes action that can cause food to rot. The
refrigeration allows food to safely stored for long
period of time mainly in warm weather.
Acidification It is an effective food preservation methods that is
related with food storage through sipping or soaking
food in vinegar and also keep them for the log
period of time. Vinegar clears dirts and also other
contagious germs from fruits, vegetable etc.
Freezing This method is mainly used to preserve food from
getting spoil before consumption. The freezing is
helpful in maintain food taste and also keep them as
same condition. It is helpful in controlling
microorganism growth in food.
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TASK 3
3.1 Key steps in a temperature control system
Temperature control is a procedure in which change of the space temperature can be
measured in a proper manner. Under this, there are different devices which can perform
temperature control like air- conditioners, space- heaters etc. Under this, some steps in
temperature control system mention below:
Delivery: In this, transport chilled the water or food should be at temperature of 5°C or
less than this. For frozen of food, the temperature must be at 18°C.
Cooling: Avoid to place hot food items directly in refrigerator. Firstly need to cool it and
then keep in refrigerator (Handford, Elliott and Campbell, 2015).
Cooking: It is necessary that the vegetables or fruits should be roasted among 400 degree
F and 450 degree F. In case of cook non- vegetarian food, temperature need to 75 degree Celsius
or more.
Defrosting: Under this, Bacteria can be include in the food items therefore, temperature
must be 40 degree or more than it.
Reheating: For reheating cooked food, temperature need to be at 82 degree Celsius.
There is a requirement to have proper temperature knowledge for assure quality of food.
3.2 Methods for the safe storage of food
Food storage refers to process under which the cooked and the raw materials are stored in
a proper manner for the future use without any microorganism. The proper food storage is
helpful in maintain quality of food through retaining colour, nutrients, favour etc. It helps in
minimizing contracting chance to food- borne illness. It is necessary for LEON restaurant to use
appropriate methods to storage of food in proper manner (Jongenburger, Den Besten and
Zwietering, 2015). Under this, there are different methods mention below to food storage
mention below:
Freezing Food: Under this, LEON restaurant should use freezing method of food storage
to prevent the food such as fruits, vegetable by using refrigerator. It is necessary that temperature
should be low for freshness of vegetables and fruits.
Salting: Seafood, meat, preservation of pork can be done through process. It will helps in
minimizing water concentration as well as kills microorganism presence.
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Drying Food: Dehydration is simplest method of food storage in safe manner. Drying is
helpful in neglecting the bacteria and germs from food.
3.3 Importance of personal hygiene in the control of food contamination
The personal hygiene is explained to maintain cleanliness of body as well as clothing to
preserve health. It contains number of various activities concerned to self- care areas such as
washing etc. In context to food contamination. Germs and bugs are root cause. It is a necessary
factor to control germs. In kitchen, handling the food without hand wash enhance chances of
arising food poisoning (Kirezieva and et. al., 2016).
Contribution of personal hygiene in the control of food contamination mention below:
 Personal hygiene helps in kill the bacteria, avoid the bad breath and also prevent people
from disease.
 It helps in prevent the food from getting the contaminated.
3.4 Cleaning and disinfection as a process supporting safe food production
Cleaning is a necessary factor that control the food contamination. In this, cleaning is
related to keep the preparation and cooking area tidy and clean. This process consist disposal of
rubbish, dirt and dust from work bench. It is important for LEON restaurant to use clean clothes
and also wash the utensils after use.
Importance of cleaning in supporting safe food production
 Cleaning is helpful in minimize chance of getting the food contaminated at initial stage.
 It reduces risk of microorganism from allergens and bacteria like seeds and nuts.
 It assess in remove organic matter, dirt and germs from the surfaces.
Disinfection plays a necessary role in reduce microorganism to safe level. It is a process
that is used for cleaning mainly with chemical in context to remove bacteria. The LEON
restaurant practice the disinfection as way to prevent the food borne illness.
Importance of disinfection in supporting safe food production
 The disinfection minimize pathogens microorganism (Kussaga and et. al., 2015).
 It can be prevent from spreading the germs because it can cause the illness.
 It helps in keeping the food fresh and also away from the microorganism.
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3.5 Problems associated with pest control in food premises
Pest control is regulation of species that explained as pest and it is perceived to
detrimental health of an individual. The Pest control is to be required for the food processing
environment. It is necessary for the LEON restaurant to take the appropriate or effective
precautions in order to prevent food from flying insects, rats, cockroaches etc gaining entry in
preparation or storage. In addition to this, it is essential for LEON restaurant to evaluate the
better better control in those areas which are related to food control in an appropriate manner.
Problems associated with pest control in food premises are mention below:
 The Pest control contaminated food and cause to arise the health related problems.
 It can have to face smell that can be mix or diluted in food (Nastasijevic and et. al.,
2017).
 Pest Control contribute to cross food contamination as well as spread the disease.
3.6 Need for hygienic design and construction of food premises
The need for the hygienic is first option for each business firm. With proper maintenance
of the hygienic environment, LEON restaurant can attract people towards it. Under this, it is
essential for restaurant to create hygienic premises design in order to prepare the food for
consumers. If the food premises will be design or constructed hygienic then it will help in
maintain brand image as well as quality of food. Better food premises design is helpful in
prevent food from spoiling and contamination. It will assess the create the positive affect on
people health (Shukla, Shankar and Singh, 2014).
Necessity to have hygienic design and construction of food premises
 The construction area for food preparation and storage should be separate. It is necessary
to keep the vegetables or fruits far from physical damage.
 The design of window should provide be in a manner that it can provide proper
ventilation in open food restaurant area.
 LEON restaurant should use good cleaning methods along with hygienic standards to
assure the healthy environment with clean sanitary facilities in an effective manner.
3.7 Importance of training as a quality assurance mechanism
Training refers to process of developing staff members by enhancing and improving their
skills, understanding, knowledge. In food industry, training is comply with food hygienic
standards which are developed properly. The LEON restaurant provide training to its employees
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for make aware about hygienic standards in a proper manner. There are some need for training as
a quality assurance mechanism mention below:
Improve knowledge- Training is helpful in give knowledge to employees about the safety
and food norms. Under this, various aspects concerned with food and safety had acknowledged
in training like personal hygienic, food storage, cleanliness etc.
Improve employee morale- If LEON restaurant will invest its time in provide training to
employees and improve their performance then it will improve morale of employees and they
can deal with any challenge (Tajkarimi, Ibrahim and Fraser, 2013).
4.1Food hazard risk assessment
LEON is a fast food restaurant that provides the fast food items to people by take care
need of customers and hygiene level of restaurant. Identify and examine hazard related with food
assists in determine the main elements of risk. further, assessment support in measure all the
problems that can take place at food preparation time at restaurant. Mainly, food hazards are the
external elements that exist in the food items and could negatively affect the health of individual
who consume it. Various types of hazards are there such as physical, biological and chemical.
Biological risks include insects, animals and viruses. These could impact the health of
individuals from irritation, infection to skin allergies. in order to deal with the negative impact of
biological, there is a requirement to put more emphasis on hygiene factor as this help in reduce
viruses and microorganisms. Physical hazard affect the
body, vibration and noise are the examples of physical hazards. by giving safety equipment to
staff members physical hazard can be measure. Chemical hazard include long term health
impacts and many more. This hazard can be manage by follow the Good manufacturing
practices.
4.2 Complete a food safety control system
Food safety system refers to legal needs in United Kingdom for all businesses of food. It
is mainly design to support business in order to manage the food safety in an effective manner as
to control risks. This system is helpful in protect people from mislabeled or unhygienic food
products that can harm their health (Al Yousuf, Taylor and Taylor, 2015).
Safety control systems which effectively protect the health of consumers mention below:
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Food law and regulations- It is design and also enforce food regulations or legislations.
The food law consists prescription and direction of tools which can enforce removal of
unhygienic or unsafe food.
Inspection service- This meant to be investigate processing, transportation and storage of
food items. For this, there is a need to appoint a food inspector that is direct contact point with
food industry, public etc.
Food control management- It is for development and execution of integrated the national
food control strategy. Its main role is to set regulations, carried out the risk analysis etc.
4.3 Devise a food safety guide for legislation compliance
For food safety, government create some regulations as well as laws which need to be
followed through each food organization. Food safety guide helps for LEON to comply with the
safety related legislation in an effective manner (Chalasani and et. al., 2014). It is necessary that
restaurant should examine its all the food products for contamination on regular basis. On the
other hand, restaurant should execute food safety programme and also review it to prevent good
and control hazard. In this, there are some of the food safety guide of LEON restaurant for
legislation compliance mention below:
 Provide the security and safety instruction while cooking.
 Legal needs for food safety related practices.
 Legislation related to temperature control.
 Hygienic design layout of food premises with all hygienic standards.
CONCLUSION
It has been concluded from the above mention report that food safety is necessary for
prevent the food from any kind of microorganism and spoilage because it directly impact on
health of people. There has been studied about food contamination that is most necessary aspect
that can lead towards occurrence of service food borne problem. Personal hygiene is necessary to
prevent food from contaminated. In this report has been studied about requirement of the
hygienic design as well as construction of the food premises in detailed manner.
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REFERENCES
Books & Journals
Al Yousuf, M., Taylor, E. and Taylor, J., 2015. Developing a government strategy to meet
international standards of food safety across the hospitality industry. Worldwide
Hospitality and Tourism Themes. 7(1). pp.4-16.
Chalasani, N. P. And et. al., 2014. ACG Clinical Guideline: the diagnosis and management of
idiosyncratic drug-induced liver injury. The American journal of gastroenterology.
109(7). p.950.
Crandall, P., 2012. Companies' opinions and acceptance of global food safety initiative
benchmarks after implementation. Journal of food protection. 75(9). pp.1660-1672.
Handford, C. E., Elliott, C. T. and Campbell, K., 2015. A review of the global pesticide
legislation and the scale of challenge in reaching the global harmonization of food
safety standards. Integrated environmental assessment and management. 11(4). pp.525-
536.
Jongenburger, I., Den Besten, H. M. W. and Zwietering, M. H., 2015. Statistical aspects of food
safety sampling. Annual review of food science and technology. 6. pp.479-503.
Kirezieva, K. and et. al., 2016. The role of cooperatives in food safety management of fresh
produce chains: Case studies in four strawberry cooperatives. Food control. 62. pp.299-
308.
Kussaga, J. B. and et. al., 2015. Current performance of food safety management systems of
dairy processing companies in Tanzania. International journal of dairy technology.
68(2). pp.227-252.
Nastasijevic, I. and et. al., 2017. Tracking of Listeria monocytogenes in meat establishment
using Whole Genome Sequencing as a food safety management tool: A proof of
concept. International journal of food microbiology. 257. pp.157-164.
Shukla, S., Shankar, R. and Singh, S. P., 2014. Food safety regulatory model in India. Food
Control. 37. pp.401-413.
Tajkarimi, M., Ibrahim, S. A. and Fraser, A. M., 2013. Food safety challenges associated with
traditional foods in Arabic speaking countries of the Middle East. Trends in food
science & technology. 29(2). pp.116-123.
Online
What are the different types of food contamination? 2018. [Online]. Available through:
<https://www.foodsafety.com.au/faq/what-are-the-different-types-of-food-
contamination>.
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