(PDF) Food Safety Management and Preservation| Assignment

Food Safety
Management

Table of Contents
Introduction......................................................................................................................................1
TASK 1............................................................................................................................................1
Covered in PPT.......................................................................................................................1
TASK 2............................................................................................................................................1
2.1: Categorise the food-spoilage agents that affect food......................................................1
2.2 & 2.3 methods and their effectiveness for preserving the food........................................2
TASK 3............................................................................................................................................3
3.1: Discuss the key steps in a temperature control system...................................................3
3.2: Summarise methods for the safe storage of food............................................................3
3.3: Evaluate the importance of personal hygiene in the control of food contamination.......4
3.4: Evaluate cleaning and disinfection as a process supporting safe food production.........4
3.5: Assess the problems associated with pest control in food premises...............................5
3.6: Justify the need for hygienic design and construction of food premises.........................5
3.7: Justify the importance of training as a quality assurance mechanism.............................5
TASK 4............................................................................................................................................6
4.1: Produce a food hazard risk assessment...........................................................................6
4.2: Complete a food safety control system...........................................................................7
4.3: Devise a food safety guide for legislation compliance....................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

Introduction
Food is the basic requirement of human beings for getting the required energy and
minerals to perform their daily operations and activities. Food and safety management monitors
the food products so that they can't be contaminated or cause illness. Customers has the right to
expect safe food from the organisations which is prepared according to norms. The taken
company in this assignment report is Holiday Inn which is a hospitality firm based in UK. This
report is divided into two parts i.e. presentation and report. The presentation will discuss the
agents which causes the food borne illness and the contamination of food. This report will
discuss the processes that can effectively prevent food spoilage and preserve food quality.
Further this report will discuss the specific aspects of Food Safety Management. Different
theories for preserving the food.
TASK 1
Covered in PPT.
TASK 2
2.1: Categorise the food-spoilage agents that affect food
Food spoilage agents are the factors or organisms which make the food unhygienic to eat.
When the food is exposed to the outer environment, then the micro organism which are present
everywhere on our planet can enhance the risk of food spoilage (Beske, Land and Seuring,
2014). There are various food agents which can spoil the food provide by the Holiday Inn which
are discussed below:
Agents Their effects
Over freezing When the temperature of food changes, then
the food can lost its taste and ingredients. Cold
food can lead to health problems when
consumed and sometimes it become
unhealthy.
Over heating When the temperature of food increases, then
the level of bacteria also increases. Over
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heating is responsible for changing the taste
and colour of food. Due to the changed taste,
the food can impact the human body after
consuming.
Micro organisms These are the little invisible bacteria which
enters the food due to which the food can spoil.
These can cause the Food borne illness which
can impact the consumer's body. The bacteria
are responsible for increasing the Ph level of
food.
2.2 & 2.3 methods and their effectiveness for preserving the food
Food preservation is the process which is used for properly handling the food for
eliminating the food spoilage and lost nutritional value. There are various methods through
which food is preserved for a long time without being spoiled or rotten. It is the major factor
which can effect the food provided by the Holiday Inn. Various factors which are used by the
Holiday Inn to preserve the food are discussed below:
Methods Effectiveness of Method
Canning This method is used for preserving the food by
sealing it in the air tight containers or jars. The
container in which the food is stored kills the
bacteria present in the food. Mostly, liquid and
semi-liquid food items are stored in the air
tight containers.
Smoke This method is generally used in chicken and
non veg food items. Through the smoke, the
bacteria and germs present in the food get
killed so that the food will not spoil. This
method protect the food from being rotten or
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spoiled.
Freezing It is the most common method which is used
for packaging the food. Through this method,
hotel can ensure the freshness of the food. In
this, the food is freeze so that it won't spoil. It
includes, poultry items, milk, bread, fruits and
vegetables etc.
TASK 3
3.1: Discuss the key steps in a temperature control system
Temperature control system is the set of operations for maintaining the temperature of the
food for ensuring that the food is not over-heated or freeze (Bosona and Gebresenbet, 2013). The
chef of Holiday Inn needs to adopt several methods for maintaining the temperature of the food
they are preparing. These methods are discussed below: Storage: In this method, the food is preserved or stored in a storage for future purpose. In
this method, the food is segmented in two parts i.e. chilled and frozen food. For freezing
the food -20 degrees temperature is sufficient (Escanciano and Santos-Vijande, 2014).
Whereas for chilled food, the sufficient temperature is around 3 degrees. Cooking: In this method, the food is cooked at 75 degree of higher temperature for
killing the present bacteria and germs in food. Cooling: In this process, the cooked food is cooled before refrigerating. Room
temperature is sufficient for cooling the before refrigerating. Preparation: In this method, the food is heated at the suitable temperature for cooking
the food and to kill the bacteria present in food.
 Reheating: In this method, the refrigerated food is heated again before serving to the
customers. Through the heating, the taste and colour changes back to normal (García-
Cela and et. al., 2012).
3.2: Summarise methods for the safe storage of food
There are different methods which can be used for safely storing the food for using
accordingly. The manager and chef of Holiday Inn needs to consider these methods for storing
their food. Some of the methods are discussed below:
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Fridge: This method is used for storing the food so that the food does not get spoil or
contaminated. The temperature of the fridge vary from 5 degrees to -15 degrees according o the
type of food.
Freezing the food: This method is used for storing the food in an effective manner. The
cold and hot food must be kept separate so they these both will not get mixed. The food is kept in
freezer for keeping it from bacteria and germs (Halford and et. al., 2014). This freeze food can be
reheated when using.
Using Aluminium foil: It is considered as the best way for storing the food for keeping it
away from bacteria. There are several food articles which states to not use the foil due to its
acidic nature. But several food such as fruits, vegetables etc. can be kept in Aluminium foil.
3.3: Evaluate the importance of personal hygiene in the control of food contamination
Maintaining personal hygiene is very essential for the Holiday Inn for maintaining the
safety and hygiene of food. It includes washing, cleaning and managing the kitchen surrounding
where the food is being prepared (Kirezieva and et. al., 2015). The hotel is maintaining their
personal hygiene for controlling the contamination in food. Importance of personal hygiene is
discussed below:
 By cleaning the supplies and kitchen areas, hotel management can ensure that the food is
not contaminated while the food is cooked or prepared.
 Maintaining personal hygiene is helpful in safety of food as it reduces the chances of
entering harmful substances or bacteria in the food.
 By maintaining personal hygiene, satisfaction and loyalty of consumers towards the hotel
will increase as the hygienic food is provided to them by the hotel.
3.4: Evaluate cleaning and disinfection as a process supporting safe food production
Cleaning and disinfection is the process of cleaning the food in proper manner for
preventing the infection and contamination. Without proper cleaning, the chances of infection
can increase which can effect the food or make it contaminated. It is necessary for the Holiday
Inn hotel to properly clean the food for ensuring that the food safety and management is done
properly in an effective manner. Some of the advantages of cleaning are given below:
 Cleaning eliminates the risk of cross contamination in food at lowest possible level.
 Cleaning also reduces the risk of food poisoning.
 Cleaning is also helpful for increasing the life of food.
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 Due to cleaning, chances of food borne illness can be eliminated.
 Cleaning is also helpful in keeping away the pests such as cockroaches, ants and flies etc.
 Due to cleaning, customers also prefers to eat in the hotel premises.
3.5: Assess the problems associated with pest control in food premises
Pests are the animals and organisms which can contaminate the food and also can make
the food poisonous to consume. When contamination is found in the audit, then it can lead to
closing of the hotel. Pest control refers to the process of controlling the pests by using chemicals
to kill them. Holiday Inn needs to determine the problem which are associated with pest control,
so that they would not impact the food. Some of the problems are discussed below:
 After the pest control, dead bodies of pests increases which can contaminate or intoxicate
the food.
 Due to increase in number of dead pests, smell and taste of the food can also impacted
which can effect the health of consumers.
 Due to smell of pest control, consumers may not prefer to eat in the premises of hotel as
it is difficult to eat in the environment full of smell.
 Pest control often create smoke due to which the customers and staff can suffocate.
3.6: Justify the need for hygienic design and construction of food premises
Managers of Holiday Inn are responsible for maintaining a healthy and hygienic
environment in the hotel premises. The managers needs to ensure that the kitchen is separated
from remaining hotel. Through the hygienic design, healthy food can be prepared in proper
manner within the hotel. The manager or management needs to ensure that appropriate water
supply is provided in the kitchen so that the contaminated water must not be used in the food
preparation. Also the hotel needs to develop a proper disposal process so that the waste is not
disposed near the food or kitchen. Ventilation system also must be maintained properly for
ventilating the smoke and vapours (Lahou and et. al., 2012). Proper cleaning facilities must be
available inside of hotel's kitchen while preparing the food. Through the hygienic design and
healthy food premises, the contamination of food can be eliminated which will enable the
satisfaction and loyalty among the customer. Also the chances of food contamination can be
decreased which will positively impact the brand image of hotel.
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3.7: Justify the importance of training as a quality assurance mechanism
Training is an important aspect for assuring the quality mechanisms while preparing the
food. Through the training, chef and other kitchen workers can prepare hygienic and healthy
food. Through the training, employees stay motivated in their working and also considers the
safety and quality assurance of the food. The importance of training as a quality assurance
mechanism is discussed below:
 Through the training, risk of food contamination or poisoning by the staff can be
eliminated as they are aware regarding the things which contaminate the food.
 Through the training, waste can be reduced which will increase the profitability of the
hotel as the staff members can stop the spilling of food so that the food will not be easily
contaminated.
 Through the training, skills of the workers can increase which will improve the
communication and behaviour of workers. Through this, the hotel can retain their
valuable customers and can increase the customer's loyalty towards the brand.
TASK 4
4.1: Produce a food hazard risk assessment
This assessment is used for determining the hazards in the food and safety management.
It is the process for evaluating the potential health issues which can effect the consumers due to
the contaminated food. The risk assessment is given below:
Hazard Risk Control measure
Fire This risk can effect the
consumers and staff of the
hotel as the fire can lead to
smoke which can suffocate
both consumers and staff
members.
The hotel needs to ensure that
the fire sprinklers and other
fire safety equipments are
working properly for tackling
any fire in the hotel premises.
Containers The utensils and other
containers may contain germs
and pests due to not having
proper cleanliness due to
The workers of the hotel needs
to check the utensils and other
containers for pests and
cleanliness and needs to
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which the customer's health
may get effected.
regularly change them.
Through this, the hotel can
ensure that the customer are
provided with hygienic and
safe food.
4.2: Complete a food safety control system
There are various safety measures for food which can eliminate the food contamination.
Hazard analysis and critical control points or HACCP is a type of control system which helps the
Holiday Inn in protecting the food against any harm or contamination issue (Lao and et. al.,
2012). These hazard may includes chemical, biological and physical hazards. This control
system is based on the several principles which are given below:
 Conducting an analysis for hazards
 Determining the critical points of control
 Formulating critical limits
 Developing procedures for verification
 Taking strict actions
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Source: HACCP, 2014
The aim of HACCP is to protect the people from the various hazards of food and to
prevent the people from food illness. BY using this model, Holiday Inn is increasing the loyalty
of consumers which is also increasing the customer base and profitability of the hotel.
4.3: Devise a food safety guide for legislation compliance
The Food and safety management is responsible for managing the safety of food. It is
necessary fro the firms in order to protect the food from contamination and pests. For the
protection of food, government has established several laws which can help the Holiday Inn for
providing healthy food to consumers. Some laws are discussed below: The Food Safety Act 1990: This act was developed for protecting the food of the public
for their welfare and safety. This law provides the power to government to act in the
interest of consumer at any level of supply or production chain of food organisations
(Motarjemi and Lelieveld, 2013).
 Food standard act 1999: This act was established by the UK government for specifying
the food standards which must be followed by the business firms for preparing their food.
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Illustration 1: HACCP

Through this act, consumers can eat healthy food which is neither contaminated or
unhygienic.
CONCLUSION
It has been concluded from the above report that Food borne diseases and infections are
unhealthy and harmful for the human body. These are caused by the contaminated food, due to
which the body of consumer may get affected in terms of food poisoning and illness. The
managers of Holiday Inn needs to ensure that the food provided to the customers is not
contaminated which can enhance the brand image of the firm also. The hotel needs to follow the
food legislation provided by the government. Also the management of Hotel needs to determine
the risk for controlling pests and factors which can cause contamination in food.
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