Food Safety Management System Implementation

This assignment involves analyzing various research papers and articles related to the implementation of food safety management systems (FSMS) in different contexts. The selected papers cover a range of topics, including FSMS design and operation, human factors in food safety management, ethics in food safety management, and risk assessment. Specific studies are mentioned from countries like Turkey, Bulgaria, China, and the United States, providing insights into FSMS implementation in various industries, such as dairy, meat processing, lamb production, and fresh produce chains. The assignment requires identifying relevant information from these sources to address specific questions or tasks related to FSMS implementation.

Food Safety Management

Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1.1 Controls required to prevent physical and chemical contamination of food........................3
1.2 Compare the characteristics of food poisoning and food borne infections...........................3
1.3 Discuss how food-borne illnesses can be controlled.............................................................3
TASK 2............................................................................................................................................3
2.1 Categorisation of food spoilage agents.................................................................................3
2.2 Methods of food preservation ..............................................................................................3
2.3 Evaluation of effectiveness of food preservation methods...................................................4
TASK 3............................................................................................................................................4
3.1 Steps for temperature control in different activities of ........................................................4
3.2 Safe storage of food .............................................................................................................4
3.3 Importance of personal hygiene ...........................................................................................5
3.4 Cleaning and disinfection of food ........................................................................................5
3.5 Effects of pest control in food premises. .............................................................................5
3.6 Considering hygienic factors for constructing food premises...............................................6
3.7 Importance of training and quality and assurance mechanism ............................................6
4.1: Produce a food hazard risk assessment................................................................................6
4.2: Complete a food safety control system................................................................................6
4.3: Devise a food safety guide for legislation compliance........................................................6
CONCLUSION................................................................................................................................6

INTRODUCTION
Nowadays, more people are getting ill because of poor quality of food and low standards
of food safety. This concern came to the notice of WHO and they took some major steps for
ensuring that they their people do not suffer any health issue because of contaminated food
Figure out restaurant is also facing trouble related to food hygiene and safety. This assignment
will investigate various issues which they are facing on continuous basis (Mensah and Julien,
2011). Beside this, agents who are main reason behind food borne illness will also be explained
in this project. An important part of this file is related to the processes which should be adopted
for preventing food spoilage and preserving quality of food. Some critical areas of food safety
management will be included in this project. An assessment of food hazard risk will become part
of this assignment.
TASK 1
1.1 Controls required to prevent physical and chemical contamination of food
Food contamination is a state of eatable in which they become unfit for intake by an
individual. Due to presence of chemicals the food losses its quality and hence effects the health
of person taking the same. It can be a result of different factors like chemical reactions taking
place in the food and miking it toxic. It requires different actions to be taken so that food can be
prevented like storing it on the proper place, using appropriate ingredients etc. The chemical
contamination can be protected using using correct food handling as this will help in preventing
the prepared food from getting effected by bacteria.
1.2 Compare the characteristics of food poisoning and food borne infections
Food poisoning and food borne infection both are a result of contaminated food and
therefore can be used in place of one another. Illness created through food is a result of intake of
a food from which a person is allergic on the other hand food poising can be caused from any
eatable which was contaminated (Karaman, and et.al., 2012).
1.3 Discuss how food-borne illnesses can be controlled
There are a number of measures which can be taken in order to cure the food brone
illness :

 Such products that need to be stored in refrigerator should be kept accordingly
and not stored in open area.
 Assistance of meat thermometer should be done so that it can be ensured that the
food is cooked at the required level
 The refrigerator should not be over packed
TASK 2
2.1 Categorisation of food spoilage agents
Different kind of disagreeable changes that happens on normal state of food is considered
as food spoilage. One can detect it by smelling, tasting or touching it. Sometime eating spoiled
food make people ill because viruses, fungi etc. harm body on a human.
Food Spoilage Agents Foods affected by each food spoilage agent.
Bacteria Bacteria make food poisonous and it is the
main reason behind food poisoning
Viruses They are key agent behind viral foodborne
diseases.
Fungus Fungus causes various diseases. Fungus by-
products is harming for human body.
2.2 Methods of food preservation
In order ensure hygiene, restaurant has to make sure that they use right method of
preserving food (Kafetzopoulos, Psomas and Kafetzopoulos, 2013). Some food item are needed
to kept at cold place otherwise they get spoiled. Their are few food item which are needed to be
served and kept at high temperature so they do not get contaminated. Keeping eatables in
chemical solution is essential for some foot items vacuum packing and irradiation is another
ways of keep food uncontaminated.
2.3 Evaluation of effectiveness of food preservation methods
Method like controlling temperature and vacuum packing are very effective because they
save food from getting contaminated. If eatables are kept in right atmosphere then their chances
of getting spoiled go down. Few people may argue these methods can not assure 100% safety but
this does reduces effectiveness of these food preservation method. Beside these methods,
restaurant should follow some basic safety standards like wash vegetable before cooking and

serving them. Restaurant should use all the methods of food preservation because depending on
one or two may can be risky.
TASK 3
3.1 Steps for temperature control in different activities of
Storage- For storing food and keep them safe for longer time. There is difference in
temperature op preservation of food between cooked food and uncooked food. For uncooked
food temperature must be maintained between 41°F to 140°F and for cooked food it depends
upon range of food items.
Defrosting – It is a temperature where bacteria cannot survive. 40°F is a constant
defrosting temperature for safety of food. Change in temperature may spoil taste and properties
of food (Luning and et.al., 2011).
Cooking – It varies in different food items .Range of cooking food is between 145°F to
160°F.
Serving food- Temperature of serving food in hotel in between 110°F to 120°F. It is an
ideal temperature range for serving food.
Reheating food – For reheating food items they can be kept in temperature time zone
between 41-135°F (7.2-57.2°C) for maintaining taste of food.
3.2 Safe storage of food
Storing food must follow guidelines of hazardous food chart and for storing different
types of food items e.g. frozen food at – 18°F, whole poultry 82°F, Food mixtures 74°F.
Maintaining this will allow hotel to preserve food and maintain their quality for longer period of
time. The storing places e.g. refrigerators should be analysed on regular basis that is it leaking
harmful chemical contents or not.
3.3 Importance of personal hygiene
Maintaining personal hygiene is termed as good etiquette that a person must adopt in in
their day to day life. This prevent illness by controlling spreading of viruses and bacteria. In
Hotel many people check in on daily basis and so it is not possible for hospitality staff to
maintain hygiene. Maintaining personal hygiene will help in better maintaining of healthy
environment. This also include eating hygienic food, that will help in maintaining in better and
healthy life.

3.4 Cleaning and disinfection of food
Cleaning and disinfecting food before processing will help in better food processing and
enrich its quality. Some of the important advantages of healthy food processing is (Vladimirov,
2011).
 Prevent in transfer of other ingredients
 Avoiding contamination by microbes
 Make sure food is disinfectant
 Increase in safety of food
 Reduce wastages
 Serving healthy food to customers
These are some of the advantages of providing clean and healthy food to customers. This
helps in increasing brand value of their hotel business.
3.5 Effects of pest control in food premises.
Pest control must be performed time to time in premises of cooking and storing food.
This help in disinfectant of of that area. Bacteria and viruses may spread germs that can spread
disease in all over the hotel. Apart from wash rooms kitchens is the another area where that can
get vulnerable to unhygienic condition. Hospitality staff must be given training for making a
place hygienic. Travellers must also make sure that they maintain hygienic condition while
deciding in that hotel.
3.6 Considering hygienic factors for constructing food premises.
For constructing hygienic factors in food premises hotel must have to consider different
factors for better management of food. Some of the factors that to be considered for making a
suitable food premises in a hotel (Kirezieva and et.al., 2013).
 Must have proper food storage temperature
 Should follow adequate approach for cooking food
 Removing contaminated food contents as soon as possible
 Must make sure that food are purchased from registered food suppliers.
 Personal hygiene of cooking staff
 Area of storing storing food should be spacious.
 Safety hazards must be studied before planning for premises.

3.7 Importance of training and quality and assurance mechanism
Providing proper training to employees, kitchen staff and hospitality staff from Food and
safety department of organization. Through these employees and workers will be able to
maintain proper hygiene in their workplace and hotel (Zhou and Jin, 2013).
4.1: Produce a food hazard risk assessment
There are number of risks that are involved in food preparations and food swerving areas
that lead to cause of many problems. Various hazards are discussed below:
chemical Hazards: This type of hazards include problem related to pest control matters, water
contamination, pesticides that may cause huge problems to people who are involved in this
process.
Physical Hazards: this type of hazard include problems that is associated with packaging process
of products or goods and other material that include jewelry, glass and many other.
Microbiological Hazards: This type of problem include issues that get raised due microorganisms
that are present in environment that are bacteria, viruses, molds and bacteria. These living
organisms causes several disturbances and lead to generation of huge problems (Pierson,
2012).
Several control measures can be adopted to remove these risks some are discussed below:
 Proper handling of materials should be done so that risks can be minimized at significant
level.
Proper training should be imparted in order to make use of equipment and many things so that
final process can be conducted effectively and efficiently that result in removing problems
associated with it. Different food products get effected in their own distinct manner like milk. It
gets contaminated if not stored properly. It is important that proper packing of same is done in an
appropriate manner so that it does not gets effected by any bacteria and is healthy to use.
4.2: Complete a food safety control system
Food Control System are very important to make protection of consumer's health so that
they remain free from many hazards. This system involves many aspects that are involved like
risk management, reduce barriers and policies that are involved in this. It comprises of carrying
out operations in correct and proper manner so that this help company to enhance knowledge and

image of company in industry (Wang and Shi, 2012). There are possibilities of change in laws
related to food so this may affect business operations also. There is requirement to consider all
factors such as date, manufacturer, etc. so they can get edge over competitors. These days’
person availing services prefer to take quality rather than quantity, so it is important to control
activities related to production. It is important that manager has to emphasis on all factors such
as delivery, storage, etc. so there will not be decay of raw material. If manager of company does
not give importance to quality than there are chances that there are possibilities that it may affect
image of organization (Zhou and Jin2013). In order to protect the food from getting effected
principles of HACCP is followed which are as follows:
Hazard analysis is done before so that accordingly planning against same can be done
that will help in improving the overall quality of food.
Identification of core areas is done so that it is found that how more control can be
brought over food contamination
After recognizing the controlling areas corrective measures are further implemented
which raise overall standards of products.
4.3: Devise a food safety guide for legislation compliance
In order to maintain the health and safety of various customers in the referred restaurant it
legislation guide can be used which is provided below:
Business rules
Storage Storage of different products should be ensured
that it is done properly so that the basic
requirement is maintained.
Hygiene
Act of safety 1990
All the staff members need to check that they
are maintaining hygiene and are not hampering
the requirements of restaurant.
In this law food has to be stored in a way that it
does not get effected by the external particles
like physical, bacterial of like factors.

CONCLUSION
From the above discussion this has been summaries that figure out restaurant needs to
take various corrective actions and has to maintain the hygiene that is required in order to ensure
the safety of customers. For same it can utilize the different methods like proper storage etc.
which will help in raising the standard of food items.

REFERENCES
Books and jornnal
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Karaman, A.D., Cobanoglu, F., Tunalioglu, R. and Ova, G., 2012. Barriers and benefits of the
implementation of food safety management systems among the Turkish dairy industry:
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Kafetzopoulos, D.P., Psomas, E.L. and Kafetzopoulos, P.D., 2013. Measuring the effectiveness
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