Food Safety Management ,Pragesh Karki

In this assignment  we will discuss about food safety management and below are the summaries point:- Food industry relies on sales for its performance, but food can carry risks and contamination can have serious effects on health and business Contamination can come from biological, physical, or chemical sources Physical contaminants are foreign objects that unintentionally end up in prepared food, such as pits, seeds, stems, and other extraneous materials Control measures for prevention of physical contamination include employee training, Good Manufacturing Practices (GMPs), identifying raw materials at risk, using technology such as visual inspection, metal detection, X-ray technology, screens, filters, and sieves, and involving vendors and suppliers in an effective control program Chemical contamination can come from agricultural use, accidents or misuse during food handling and processing, nuclear testing or power plants, and industrial chemical disposal Prevention of chemical contamination involves careful handling of agricultural commodities, proper use of chemicals during food processing, and monitoring for environmental contamination.    

Contract And Event Management in Hospitality 2019
Pragesh Karki (HND/ Fourth Semester (Sec-A) 1
4/28/2019

Food Safety Management 2019
Food Safety
Management
Pragesh Karki HND/
Fourth Semester (Sec-A)
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Contract And Event Management in Hospitality 2019
Task 1/1.1 Discuss the controls required to prevent physical and chemical contamination of
food.
Introduction
Food is a basic necessity to humans and businesses in the industry rely primarily on its sales for their
performance. However, foods can carry number of risks and if not given care and preventive
measures taken, they can have serious effect on the health due to contamination. Diseases and
outbreaks which are lethal, and can have grave consequences on the business itself due to legal
outcomes and negative image is bound to occur if there are contamination of any sort or the food
handling is not proper. So, businesses in the industry needs to know about the control measures that
can be taken to prevent contamination of any sort. First, we have to know about the different sources
of possible contamination. Only then can we talk about the preventive control measures that can be
taken. Food might be contaminated due to biological, physical or chemical methods. Contamination
may be referred to as addition of any unwanted substances into the food from any of the above
methods which might bring the meal to risk of having effect on the health of the consumer.
Physical Contaminants
Any foreign objects that arises from physical environment and gets added into the prepared food
somehow, can be referred to as physical contaminants. Physical hazards result from the inadvertent
inclusion of harmful extraneous materials in the final product. Typically, extraneous materials are the
leading source of consumer complaints as they are generally visible to the naked eyes. Keener
[2001] writes that physical hazards may involve a wide variety of objects, such as those listed in
Table 1 below. Any foreign material with the potential for inducing injury or illness must be
considered hazardous. Pits, seeds and stems, and the components of many food ingredients or raw
materials must be viewed as hazardous due to their potential for causing bodily harm. Raw
materials known to contain such components must be considered sensitive and rated appropriately
during the risk assessment process.
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Control Measures for Prevention of Physical Contamination
Now that we know about the physical contaminants, we can talk about the possible control measures
that can be taken by a food business for its prevention. Keener [2001] again writes that the
strategies employed for the control of foreign materials are as wide-ranging as the sources, and
often include on-line visual inspection, in-line metal detection, the use of magnets, on-line automated
vision systems, X-ray technology, and screens, filters and sieves.
Some further control measures that can be taken as per Keener [2001] and based on my own
assessment can be summarized in the following points:
 Employee training programs and Good Manufacturing Practices (GMPs) are also
cornerstones of a physical hazard control approach. Many companies employ an integrated
approach to foreign material control. That is, they use some or all of these elements in a
comprehensive strategy to preclude inclusion of harmful extraneous materials in finished
products.
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 Control of physical contaminants begins with the identification of raw materials or
components that are at risk. An effective control program must include support from vendors
and suppliers. The magnitude of the potential threat will dictate the appropriate control
strategy.
 A vision system or X-ray inspection may be warranted for the control of glass contamination,
while a properly calibrated metal detector may be effective against both ferrous and
nonferrous metals contaminants.
 Human inspection may be required for the detection and removal of dangerous pit and stems.
 Control of physical hazards should also involve the company’s GMP program.
 Proper training of plant personnel is key to preventing product contamination.
 Likewise, proper maintenance of the buildings, facilities, grounds and processing equipment
will help to further reduce the risk of foreign materials in the finished product.
 Ultimately, the selection of the proper control strategy and technology will be determined by
product characteristics and the nature of the hazard.
Chemical Contamination
Unwanted substances that comes in contact with the food from chemical sources and bears risk in the
health of the consumers can be referred to as chemical contaminants.Jelinek [1981] mentions that
contamination of food by chemicals can result from their use on agricultural commodities; accidents
or misuse during food handling and processing; nuclear weapon testing and operation of nuclear
power plants; and disposal of industrial chemicals or by-products with subsequent dispersal into the
environment.So, there are different sources from which the food can be introduced to the chemical
contaminants.
Control Measures for prevention of Chemical Contamination
Chemical contamination measures begins at national level, however, the business must pay particular
attention for its prevention. Now that we know about the chemical contaminants, and various sources
from which it might be introduced, we can come up with some control measures for its prevention.
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Development and execution of effective chemical control strategies require the efforts of research
and development (R&D), manufacturing, sanitation, quality assurance and purchasing personnel, as
well as vendors, suppliers, regulators and the company’s food safety office. Some important things to
consider and important measures to be taken can be listed as follows:
 Food companies must work closely with growers, intermediate handlers and transporters to
ensure that the chemical integrity of ingredients and raw materials are maintained.
 Moreover, it is imperative that foods are purchased from safe sources. Many food companies
require suppliers to provide “letters of guarantee.” These documents are intended to confirm
that the supplier is aware of, and fully compliant with, specific food safety regulations related
to the ingredient or component that they provide.
 Other companies use much more comprehensive documentation schemes to safeguard against
illegal or extraneous chemical residues in the materials that they purchase. These documents
are used for chemical control in both packaging materials and foodstuffs and are typically
very detailed, requiring specialist skills for their completion. Proper execution of these
documents is a requirement of doing business. [Keener, 2001]
Furthermore, Jelinek [1981] mentions that the government organizations must have effective
monitoring policies from the very start of production process of food commodities for control of
chemical contaminants.
 The overall planning, coordinating, and evaluating required to make these programs
productive is carried out at the Bureau of Foods. The samples are collected and analyzed in
most cases, however, by 16 of the 21 FDA Districts in various Regions throughout the United
States. These Districts have laboratories equipped for carrying out chemical analyses; this
arrangement provides considerable flexibility in dealing with local problems when they
arise. [Jelinek, 1981].
 The purpose of the monitoring activities can vary, depending on the nature of the
contaminant involved and FDA's knowledge of the extent of its occurrence in the food
supply.
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 Consequently, some continuing field programs such as the Total Diet Studies, the Heavy
Metals Program, and the Radionucides Program are primarily surveillance-oriented, whereas
FDA field programs for pesticides and polychlorinated biphenyls (PCBs) in agricultural
products and for pesticides, PCBs, and metals in fish are compliance-oriented.
 These latter programs are carried out primarily to determine whether the contaminants in
question are present in excessive levels in foods and to remove the foods from the market if
they contain violating levels.
 The programs dealing with special contaminants, however, are exploratory in nature and,
depending on the particular situation, may involve either surveillance or compliance.
Conclusion
In conclusion, foods can be contaminated from number of sources namely; biological, physical and
chemical and contaminated foods can bear significant risks on the health of the consumers. Physical
contaminants are introduced from physical environment and can be easily noticeable as they can be
seen by naked eyes most of the times whereas chemical contamination is the introduction of
unwanted chemicals into the food sources. Both can have devastating effects on the health of the
consumers, therefore, control measures are required for its prevention. Controlling chemical
contaminants requires proper monitoring activities from national as well as individual level. Food
companies must work with producers, vendors and other members to ensure integrity of the food and
they must obtain letter of guarantees for the food purchased. They are also required to work and
comply with the organizations at national level to assess and monitor the level of chemical
contaminants in the food. Similarly, control of physical hazards requires good manufacturing and
hygiene practices by the business. Training must to provided and inspection must be carried out to
ensure that foods are free of any possible physical contaminants
Task 2./1.2 Compare the characteristics of food poisoning and food borne infections.
Introduction
We have said that contaminations can be physical, chemical or biological, and they one way or
another, all lead to unfavorable effect on the health of the consumers. Foods that are contaminated or
that aren’t cooked properly may lead to food borne illnesses and food poisoning. Food poisoning and
food borne illnesses are similar but they are also quite different based on the characteristics they
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present with. Basically, food poisoning happens suddenly whereas illness develops over some period
and takes some time to present itself. However, some of the scholars consider them to be the same
and instead classify food illness into intoxication and infection. We will look at food poisoning and
food borne infections separately and try to compare them based on their characteristics.
Characteristics of Food Borne Infections
In simple words, the infections or diseases caused through the consumption of the food can be
termed as food borne infections. As per the Centre of Disease Control and Prevention [2014] food
borne illness (FBI) is caused by pathogens or certain chemicals present in ingested food bacteria,
viruses, molds, worms and protozoa that cause diseases are all pathogens, although there are also
harmless and beneficial bacteria that are used to make yogurt and cheese. Some chemicals that
causes food borne illness are natural components of food, while other may be accidentally added
during production and processing, either through carelessness or pollution. The main causes of food
borne illness are bacteria (66%), chemicals (26%), virus (4%) and parasites (4%). The two most
common types of food borne illness are intoxication and infection. Following ingestion, toxins are
absorbed through gastro intestinal epithelial lining and cause local tissue damage. In some cases
toxins are translocated to distant organs or tissues such as kidney, liver, central nervous system or
peripheral system where they can cause damage. The most common clinical symptoms of food borne
illnesses are diarrhea, vomiting, abdominal cramps, headache and nausea. [Addis and Sisay, 2015].
Therefore, food borne infections are caused through ingestion of contaminants in the food and
presents itself with the symptoms as mentioned above.
Characteristics of Food Poisoning
Food poisoning must be suspected when an acute illness with gastrointestinal or neurological
manifestation affect two or more persons or animals who have shared a meal during the previous
72 hours. The term generally used encompasses both food related infection and food related
intoxication. However, some microbiologists consider microbial food poisoning to be different
from food born infections. As per Adams and Moss [2006], in microbial food poisoning, the
microbes multiply readily in the food prior to consumption, whereas in food born infection, food is
merely the vector for microbes that do not grow on their transient substrate. Other considers food
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poisoning as intoxication of food by chemicals or toxins from bacteria or fungi. So, we can refer to
food poisoning as intoxication caused by the food. The term "food poisoning" applies most readily
to the type of illnesses caused by toxins that may be in the food we eat. These toxins may be
produced by bacteria growing on food that has not been handled properly; may result from
chemicals, heavy metals and other substances in food; or because fish, shellfish or other animals
have concentrated toxins in their flesh from their feeding habits and environment. In general,
symptoms caused by toxins occur very soon after eating a contaminated food and may result in
sudden and uncontrollable vomiting and/or diarrhea.
Comparison
Based on what we discussed we can make comparisons between food borne infection and food
poisoning. Food poisoning demonstrates itself suddenly whereas food borne infection might take
some time relatively. Similarly, FBI is transferable easily whereas poisoning if less contagious.
There are also further differences and similarities which shall be shown below:
Food Borne Infection Food Poisoning
Causes Bacteria, Virus, Parasites Toxins (from microbes or
animals) and Chemicals
Time frame for
symptoms
Slower (comparatively) Sudden
Symptoms Gastrointestinal (Diarrhea, Vomiting,
Cramps, Nausea)
Gastrointestinal and
neurological (Brain related)
Chances of transfer Very High Moderate
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Table 1.1: Comparison Table for Food Borne Infection and Food Poisoning
Conclusion
In conclusion, consumption of contaminated food may lead to food poisoning or food borne
infections. Food poisoning happens suddenly due to toxins from microbes and animals or chemicals
whereas food borne infection is caused by bacteria, virus or parasites and may take some time to
demonstrate itself depending on the source. Food borne infections are mostly gastrointestinal in
nature as it causes diarrhea, vomiting and nausea whereas food poisoning maybe gastrointestinal or
neurological in nature. Furthermore, transfer of FBI is easy whereas transfer through toxins is
relatively harder. No matter what the source of contamination or what it may result to (FBI or
Poisoning), both must be controlled by a business.
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Task 3//1.3 Discuss how food-borne illnesses can be controlled.
Introduction
Food borne infections as we discussed already leads to diseases and symptoms such as diarrhea,
vomiting, cramps and nausea. If the source of illness is deadly, it may also lead to death and
outbreaks in some circumstances. Therefore, occurrence of FBI and one’s inability to control it can
have huge impact on the business. There might be legal consequences, the image of the organization
has adverse negative effects, customers get dissuaded and consequently the overall performance of
the business is severely effected. Therefore, controlling FBIs is necessary and a business must be
aware of the ways to do it. In order, to discuss about the control measures we first have to know
about the source of the FBIs based on which our control measures will be developed. Linscott [2011]
states that foodborne diseases occur due to the ingestion of bacteria, viruses or parasites which
multiply in the intestine and cause illness or consumption of noninfectious agents like toxin and
chemicals. Our measures will be developed to prevent these bacteria, viruses and parasites and avoid
the consumption of the toxins and chemical altogether.
Controlling Food Borne Illnesses
Food borne illnesses can be controlled by handling foods in proper way, providing grades to the
prepared food, through temperature control and avoiding cross contamination. Furthermore, ensuring
personal hygiene, cleanliness and purchase from safe source helps eliminate FBIs as it helps reduces
instances of contamination through bacteria, viruses and chemicals.
1.3.1 Proper Food Handling and Personal Hygiene
Linscott [2011] says that food handlers are the most common source of contamination because they
can spread harmful organisms by means of fecal-oral route or skin lesions, as well as unclean
kitchen utensils or kitchen counters. Therefore, majority of chance of contamination can be
eliminated if the food is handled cleanly and utmost hygiene is maintained. The correct food
handling practices in every step of food preparation is essential to avoid contamination from the
environments, food handlers and rare to cooked or ready-to-eat (RTE) food items.Food handlers
must be provided with trainings and appropriate safety equipment on how to handle the food which
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becomes the responsibility of the organization. The organization must also ensure regular and proper
personal hygiene among the handlers and in the working environment which can be done in number
of ways:
 Regular and thorough hand washing is essential. Wash your hands after using the toilet,
handling raw food, touching your face, nose or hair or using a handkerchief.
 Commercial kitchens must have a hand basin in the toilet and a dedicated hand basin adjacent
to food preparation areas. Soap or cleanser and a way of drying hands must be provided.
Single-use paper towels are preferred.
 Avoid hand contact with ready-to-eat foods. Use clean implements such as gloves.
 Food handlers’ gloves can assist with food safety but they are often poorly used.
Contaminated gloves are as risky as contaminated hands.
1.3.2 Temperature Control
If one is to control FBIs, then, maintaining proper temperature and reducing the risk of germs is a
must. Bacteria and Viruses can thrive in danger zones, therefore, food businesses must try its best to
avoid danger zones as much as possible and ensure cooking at proper temperatures and storage,
display too. ANZFA [2001] in their guidebook explain the requirements of the Food Standards Code
in Australia and provides some excellent tips on food safety. Some of the successful tactics are
summarized below:
 Minimize the time potentially hazardous food spends in the temperature danger zone (5–
60°C) in which food poisoning bacteria can grow.
 Potentially hazardous foods are foods in which food poisoning bacteria can grow.
Virtually all prepared meat, cereal and vegetable dishes that might appear on a meal plate
are potentially hazardous. Potentially hazardous food can only be held at 5– 60°C for up
to 4 hours and after 2 hours food must not be returned to refrigerated storage. Used it
quickly or discard it (this is called the ‘4–hour/2–hour rule’).
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 Store and display cold food below 5°C. This is relatively easy in modern refrigerators or
coolrooms but remains difficult in cold displays unless they have overhead refrigeration
units or use forced circulation of chilled air. If food cannot be displayed below 5°C it
must be discarded before the 4 hour time limit is exceeded.
 Cool food quickly after cooking. This is probably the most overlooked requirement. Food
must cool from 60 to 21°C within 2 hours and within a further 4 hours cool from 21 to
5°C. It is hard to meet this requirement with large roasts, kebab spits or large pots of food.
Divide food into smaller portions so it can cool in the permitted time.
 Rice which is boiled to be used the following day to prepare fried rice must also be cooled
quickly. It used to be common to store rice on the bench overnight to keep it soft and
fluffy. Many food poisoning incidents were the result. Fortunately that practice is now
rarely encountered.
 Display hot food at temperatures above 60°C. This can be achieved if food is displayed
immediately after cooking or if it is fully reheated prior to display in a unit set at the right
temperature. It takes many hours to reheat food in a bain-marie and this practice can lead
to food poisoning.
1.3.3 Avoiding Cross Contamination
Avoid cross contamination, which is where food poisoning organisms from raw food contaminate
ready-to-eat food. When cross contamination occurs, germs from one source transfers into another
which can rapidly spoil and spread the food. There are number of ways in which cross contamination
can be prevented:
 Use different cutting boards and knives for raw food and ready to eat foods. Colorcoded
boards and knives with color coded handles can be designed to make this easier.
 Don’t reuse barbecue marinades as a sauce unless they are thoroughly cooked.
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 Don’t allow juices from raw meat or poultry to drip onto ready-to-eat food. Cover ready-to-
eat foods and store them on the top shelf of the refrigerator. Store raw meat and poultry on
the lower shelves and use a tray or bag to catch drips.
 Wash hands thoroughly after handling raw foods. Use clean kitchen implements to handle
ready-to-eat foods.
1.3.4 Cleanliness of Food Processing and Preparing Equipment
Cleanliness of the surrounding in general, and cleanliness of the equipment is must if contamination
is to be avoided and food illnesses is to be prevented. Number of measures can be taken to ensure the
cleanliness of the food processing and preparing equipment in the kitchen.
 Choose easy-to-clean professional food processing equipment for use in a commercial
kitchen.
 Clean equipment thoroughly and regularly. Disassemble the equipment to ensure all food
residues are removed. Wash and dry hands before reassembly.
 Cleaning is a multi-step process—remove food residues, rinse, clean using a good quality
detergent, rinse and dry. A food grade sanitizer should also be used in a commercial kitchen.
 Regularly remove food scraps, and clean and sanitize bench tops and food preparation areas.
1.3.5 Purchasing food from safe sources
Lastly, if one is to control food borne illnesses then purchasing it from the safe sources free of
contaminants is a must. The output can be safe only if the input is good and free from diseases and
contaminants.
 Commercial kitchens and fish mongers should buy fish using the conventional marketing
channels. The benefits include traceability and quality assurance. Recreational fishers are not
permitted to sell fish.
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 Shellfish must be purchased through conventional marketing channels which are based on
shellfish harvested by licensed fishers or shellfish farmers. Recreational harvesters are not
permitted to sell shellfish. Recreational harvesters are not bound by harvest area management
plans and food safety cannot be assured.
 Milk must be purchased through normal commercial channels. Raw or unpasteurized cow’s
milk may only be sold to dairy processing companies and not to commercial kitchens or
consumers.
Conclusion
In conclusion, controlling food borne illness is a tedious process as there are number of things to
consider during each and every steps of the purchase, production and delivery process. A food illness
can be controlled only if avoidance of contaminants is guaranteed during each and every step of the
food preparation process. A business must promote safe handling of food and utmost personal
hygiene among the workers and the environment. Controlling food borne illnesses also requires
temperature maintenance to avoid germs, avoiding cross contamination of any sort and cleanliness of
the equipment. Additionally, purchase from safe sources is a must to guarantee reliability and
absence of toxins. A business should develop its own measures and give care during each step of the
food preparation process to control food borne illnesses.
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Task 4/2.1 Categorize the food-spoilage agents that affect food.
Introduction
In simple words, spoilage can be defined as the food losing its normal properties which may or may
not be harmful to the health of the consumer. Food spoilage may occur through physical, chemical or
biological contaminants which makes food unacceptable to eat. In other words, food spoilage can be
defined as “any sensory change (tactile, visual, olfactory or flavor)” which the consumer considers to
be unacceptable. Spoilage may occur at any stage along food chain. Rawat [2015] writes that
spoilage may arise from insect damage, physical damage, and indigenous enzyme activity in the
animal or plant tissue or by microbial infections. Food spoilage is a metabolic process that causes
foods to be undesirable or unacceptable for human consumption due to changes in sensory
characteristics. It must be understood that spoiled foods may be safe to eat, i.e. they may not cause
illness because there are no pathogens or a toxin present, but changes in texture, smell, taste, or
appearance cause them to be rejected. So, foods maybe spoiled by number of agents over time
namely; bacteria and fungi, microbes, yeasts, molds and enzymatic activities.
Bacteria and Fungi
A large portion of losses of fruits and vegetables during post-harvest period is attributed to diseases
caused by fungi and bacteria. The succulent nature of fruits and vegetables makes them easily
invaded by these organisms. Besides attacking fresh fruits and vegetables, these organisms also cause
damage to canned and processed products. Many serious post-harvest diseases occur rapidly and
cause extensive break down of the commodity, sometimes spoiling the entire package. It is estimated
that 36 % of the vegetable decay is caused by soft rot bacteria. Similarly fruit rot in aonla and other
soft fruits caused by fungi is also very destructive. As far as vegetables are concerned, naturally the
source of infection is from the field, water used for cleaning the surface, contact with equipment and
storage environment. The most common pathogens causing rots in vegetables and fruits are fungi
such as Alternaria, Botrytis, Diplodia, Monilinia, Phomopsis, Rhizopus, Pencillium, Fusarium, etc.
Among bacteria Ervinia, Pseudomonas, etc. cause extensive damage. [Rawat, 2015].Other bacteria
are associated with spoilage of chilled, high protein foods such as meat, fish, and dairy products.
They may not be the predominant spoilage organisms but contribute to the breakdown of food
components and may produce bad odors.Some examples include: Acinetobacter and Psychrobacter,
which are predominant bacteria on poultry carcasses on the processing line and have been isolated
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from a variety of spoiled meat and fish. Bacteria and fungi are a major cause of varieties of food
spoilage worldwide.
Microbes
Chemical reactions that cause offensive sensory changes in foods are mediated by a variety of
microbes that use food as a carbon and energy source. These organisms include prokaryotes
(bacteria), single-celled organisms lacking defined nuclei and other organelles, and eukaryotes,
single-celled (yeasts) and multicellular (molds) organisms with nuclei and other organelles. Some
microbes are commonly found in many types of spoiled foods while others are more selective in the
foods they consume; multiple species are often identified in a single spoiled food item but there may
be one species (a specific spoilage organism, SSO) primarily responsible for production of the
compounds causing offodors and flavors. Within a spoiling food, there is often a succession of
different populations that rise and fall as different nutrients become available or are exhausted.
Some microbes, such as lactic acid bacteria and molds, secrete compounds that inhibit competitors
[Gram et al, 2002]. Spoilage microbes are often common inhabitants of soil, water, or the intestinal
tracts of animals and may be dispersed through the air and water and by the activities of small
animals, particularly insects. Many insects and small mammals also cause deterioration of food but
these will not be considered here as them spoiling food is minimal.
Yeasts
Yeasts are a subset of a large group of organisms called fungi that also includes molds and
mushrooms. They are generally single-celled organisms that are adapted for life in specialized,
usually liquid, environments and, unlike some molds and mushrooms, do not produce toxic
secondary metabolites. Yeasts can grow with or without oxygen (facultative) and are well known for
their beneficial fermentations that produce bread and alcoholic drinks. They often colonize foods
with a high sugar or salt content and contribute to spoilage of maple syrup, pickles, and sauerkraut.
Fruits and juices with a low pH are another target, and there are some yeasts that grow on the
surfaces of meat and cheese. There are four main groups of spoilage yeasts: Zygosaccharomyces
and related genera tolerate high sugar and high salt concentrations and are the usual spoilage
organisms in foods such as honey, dried fruit, jams and soy sauce. They usually grow slowly,
producing off-odors and flavors and carbon dioxide that may cause food containers to swell and
burst. Debaryomyceshansenii can grow at salt concentrations as high as 24%, accounting for its
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frequent isolation from salt brines used for cured meats, cheeses, and olives. This group also
includes the most important spoilage organisms in salad dressings [Mandrell et al, 2006].
Saccharomyces spp. are best known for their role in production of bread and wine but some strains
also spoil wines and other alcoholic beverages by producing gassiness, turbidity and offflavors
associated with hydrogen sulfide and acetic acid. Some species grow on fruits, including yogurt
containing fruit, and some are resistant to heat processing [(ELEZ-MARTÍNEZ et al., 2004)].
Candida and related genera are a heterogeneous group of yeasts, some of which also cause human
infections. They are involved in spoilage of fruits, some vegetables and dairy
products.Dekkera/Brettanomyces are principally involved in spoilage of fermented foods, including
alcoholic beverages and some dairy products. They can produce volatile phenolic compounds
responsible for off-flavors.
Molds
Molds are filamentous fungi that do not produce large fruiting bodies like mushrooms. Molds are
very important for recycling dead plant and animal remains in nature but also attack a wide variety of
foods and other materials useful to humans. They are well adapted for growth on and through solid
substrates, generally produce airborne spores, and require oxygen for their metabolic processes. Most
molds grow at a pH range of 3 to 8 and some can grow at very low water activity levels (0.7–0.8) on
dried foods. Different mold species have different optimal growth temperatures, with some able to
grow in refrigerators. They have a diverse secondary metabolism producing a number of toxic and
carcinogenic mycotoxins. Some spoilage molds are toxigenic while others are not [Pitt and Hocking,
2009].Spoilage molds can be categorized into four main groups: Zygomycetes are considered
relatively primitive fungi but are widespread in nature, growing rapidly on simple carbon sources in
soil and plant debris, and their spores are commonly present in indoor air. Generally they require
high water activities for growth and are notorious for causing rots in a variety of stored fruits and
vegetables, including strawberries and sweet potatoes. Some common bread molds also are
zygomycetes. Some zygomycetes are also utilized for production of fermented soy products,
enzymes, and organic chemicals. The most common spoilage species are Mucor and Rhizopus.
Zygomycetes are not known for producing mycotoxins but there are some reports of toxic
compounds produced by a few species. Penicillium and related genera are present in soils and plant
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debris from both tropical and Antarctic conditions but tend to dominate spoilage in temperate
regions. They are distinguished by their reproductive structures that produce chains of conidia.
Although they can be useful to humans in producing antibiotics and blue cheese, many species are
important spoilage organisms, and some produce potent mycotoxins (patulin, ochratoxin,
citreoviridin, penitrem). Penicillium spp. cause visible rots on citrus, pear, and apple fruits and cause
enormous losses in these crops. They also spoil other fruits and vegetables, including cereals. Some
species can attack refrigerated and processed foods such as jams and margarine. A related genus,
Byssochlamys, is the most important organism causing spoilage of pasteurized juices because of the
high heat resistance of its spores. Aspergillus and related molds generally grow faster and are more
resistant to high temperatures and low water activity than Penicillium spp. and tend to dominate
spoilage in warmer climates. Many aspergilla produce mycotoxins: aflatoxins, ochratoxin, territrems,
cyclopiazonic acid. Aspergilli spoil a wide variety of food and nonfood items (paper, leather, etc.)
but are probably best known for spoilage of grains, dried beans, peanuts, tree nuts, and some spices.
Other molds, belonging to several genera, have been isolated from spoiled food. These generally are
not major causes of spoilage but can be a problem for some foods. Fusarium spp. cause plant
diseases and produce several important mycotoxins but are not important spoilage organisms.
However, their mycotoxins may be present in harvested grains and pose a health risk. [Rawat, 2015]
Enzymatic Activity
A food may be also spoiled on its own, over time, through enzymatic activities. Rawat [2015]
mentions that enzymes can bring about destruction of polymers in some foods while chemical
reactions such as oxidation and rancidity decompose others but the main single cause of food
spoilage is invasion by microorganisms such as moulds, yeast and bacteria. When food is spoiled
through enzymatic activities then it occurs biologically on its own which renders food useless over
time. Blackening and over-riping of bananas, apples turning brown, drying of radishes are some
examples of food being spoiled through enzymatic activities on their own.
Conclusion
In conclusion, there are number of spoilage agents which may spoil number of foods in number of
ways. Enzymatic activities spoils food on itself overtime through rancidity and oxidation. Wide
varieties of bacteria and Fungi leads to losses of number of foods and vegetables worldwide.
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Similarly, yeasts can destroy fruits, juices, meats and cheese and number of other items. Molds are
known to destroy varieties of foods such as fruits, jams etc. and are known to produce deadly toxins.
It becomes necessary to know about the spoilage agents and the harm they can do to a particular food
so that preventive measures can be taken.
Task 5/2.2 Discuss methods of food preservation.
Introduction
Some foods are seasonal, there can be lack of access and rationing must be done, therefore, food
preservation is important so that food can be spoilage free and used in the future with preservation of
its nutritional content and other attributes such as flavor and taste. In the present scenario, food
preservation has become a part and parcel of the life of a common man. Food preservation is
inevitable owing to many reasons. Some foods such as fruits and vegetables are available in specific
seasons and not in others, while other foods are more abundantly available in some season than in
others. In some places there is a surplus production of a food product, whereas in other places there
is an inadequate supply. Foods can also be perishable (likely to decay or go bad quickly) and semi-
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perishable including juicy fruits, vegetables, mangoes, tomato, papaya and many more, which very
quickly get spoilt. Consequently, civilized men adopted certain techniques to preserve such seasonal
foods intact for later use. Today, food preservation is very important to fulfil the food supply needs
of a developing country like Nepal. It also ensures that the food is available and its supply is
maintained at all times. Furthermore, problems like food shortage or famine can also be avoided
though food preservation methods.Foods may be preserved through biological, physical and
chemical means and there are number of methods in which it can be carried out.
Biological Methods of Food Preservation
Ananou et al [2007] writes that biopreservation is the method used for food preservation by using
natural antimicrobials and microbiota thereby increasing the storage life of food. The beneficial
products formed due to fermentation by the bacteria are used in this process to reduce the rate of
food spoilage and to render the food free from pathogenic microorganisms and metabolites. This
process is gradually increasing in popularity for its ecologically benign approach. Lactic acid
bacteria are important in this aspect as natural biopreservatives which possess antagonistic properties
against the spoilage bacteria and pathogens. The metabolites of LAB include acidic components like
acetic acid, lactic acid, hydrogen peroxide and bacteriocins which are peptide in nature. When the
LAB competes for nutrients then they produce these metabolite components and the antimicrobial
product, nisin which acts as a promising preservative for food. Similarly, yeasts can also be used for
bio preservation. Meats and seafoods can be effectively preserved using this method and its
application is on the rise.
Physical Methods of Food Preservation
Physical methods of food preservation are those that utilize physical treatments to inhibit, destroy, or
remove undesirable microorganisms without involving antimicrobial additives or products of
microbial metabolism as preservative factors. Microorganisms can be destroyed by established
physical microbicide treatments such as heating (including microwave heat treatment), UV or
ionizing radiation, and emerging methods of new nonthermal treatments, such as the use of high
hydrostatic pressure, pulsed electric fields (PEFs), oscillating magnetic fields, photodynamic effects,
and a combination of physical processes such as heat irradiation, dehydro-irradiation, and
manothermosonication. Mechanical removal of microorganisms from food may be accomplished by
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membrane filtration of food liquids. One of the oldest methods for preserving food is dehydration,
and water is one of the most important factors controlling the rate of deterioration of food, by either
microbial or non-microbial effects. The most effective and most widely used method for destroying
microorganisms and inactivating enzymes is heat treatment. Sensitization of microorganisms with
the aim of lowering the dose can be obtained by heating and chemical means. During recent years,
several other physical treatments such as the use of high hydrostatic pressure and electric and
magnetic fields have attracted much interest as promising tools for food processing and preservation
and for the creation of new types of food products [Farkas, 2007]. Foods can be preserved through
number of physical means without use of bio-preservatives or chemicals of any sort.
 Microwave heat treatment
 UV or ionizing radiation
 High hydrostatic pressure
 Pulsed electric fields
 Oscillating magnetic fields
 Heat irradiation
 Dehydroirradiation
 Manothermosonication
 Dehydration
Chemical Methods of Food Preservation
Chemical preservatives are substances which are added to food just to retard, inhibit or arrest the
activity of microorganisms such as fermentation, putrefaction and decomposition of the food.
Commonly used preservatives include, common salt, sugar, dextrose, spices, vinegar, ascorbic acid,
benzoic acid and its salt, SO2 and the salts of sulphuric acid, nitrates, sorbic acid and its salts,
propionic acid and its salts, lactic acid and its salts. [Rawat, 2015]
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Furthermore, as written by Rawat [2015] again, Potassium Metabisulphate and Sodium Benzoate
may be used as effective chemical preservatives.
The features of potassium metabisulphate are:
 It release the SO2 and it is unstable.
 It is used for the fruit which have non water solvent pigment (colourless).
 It cannot be used in naturally coloured juices such as phalsa, jamun because they have the
anthocynin pigment.
 It cannot be used in the product which are packed in container because it acts on the tin
containers and oil.
 Hydrogen Sulphide (H2S) which has an unpleasant smell and also form a black compound
with the base plate of containers.
 Best to control moulds than bacteria.
 350 ppm KMS is mostly used in fruit juice products.
Similarly, the features of sodium benzoate are:
 It is salt of benzoic acid and soluble in water.
 It delays the fermentation in the juices.
 It is commonly used in the product which are having natural color such as anthocynin
pigment.
 It is more effective against the yeast.
 750 ppm Sodium benzoate is mostly used in fruit juices, squashes and cordials.
Therefore, varieties of foods can be preserved through use of number of chemical preservatives.
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Use of Food Additives
Furthermore, food additives may be used to preserve and elongate the life of the foods. Rawat
[2015] mentions that food additives are substances or mixture of substances other than basic
foodstuffs, which are present in the foods as reagent of any aspects of production, processing,
storage, packaging etc. Food additives are (i) sugar, (ii) salt, (iii) acids, (iv)spices. In case of sugar
and salts, they exerts osmotic pressure by water is diffuses from theproduct through a semi-
permeable membrane until the concentration reached equilibrium. The kills the microorganisms or
do not allow them for multiplication. Use of food itself to preserve other foods can be termed as food
additives.
(i) Sugar:
The concentration of 68-70% is used for preparation of jam, jelly, marmalades etc. Sugar acts as a
preservative by osmosis and not as a true poison for micro-organisms. It absorbs most of the
available water, so, little water available for the growth of micro-organisms.
(ii) Salt:
15-20% concentration is used for the preparation such as pickles. Salt inhibits enzymatic browning
and discoloration and also acts as an anti-oxidant. It exerts its preservative action by: a) Causing high
osmotic pressure resulting in the plasmolysis of microbial cells; b) Dehydrating food and micro-
organisms by tying up the moisture; c) Ionizing to yield the chloride ion which is harmful to micro-
organisms, and d) Reducing the solubility of oxygen in water, sensitizing the cells against CO2.
(iii) Acids:
Many processed foods and beverages needs the addition of acids to impart their characteristic flavor
and taste in the final product because acids provides desired flavor and taste. They adjust the sugar
and acid ratio in the food. They give proper balance flavor of the food. They also play the role for
controlling the pectin-gel formation. Acetic acid (Vinegar), Citric acid (Lime juice), Lactic acid
(Lactose) etc. are used. Acetic acid is commonly used for pickles, chutney, sauce and ketchup, just to
inhibit the growth of microorganisms. Citric acid is used for preparation of jam, jelly, squash, nectar
etc. just to increase the acidity. Lactic acid: It is used for the formation of curd from milk, raw flavor,
specific to pickles.
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iv) Spices:
They are plant products and are used in flavoring the foods and beverages to enhance the food flavor,
color and palatability. It acts as antibacterial and antifungal activity.
Conclusion
In conclusion, there are number of methods of food preservation which maybe physical, chemical,
biological or use of food additives. Some of the methods are traditional whereas some are modern
and rising in use. Bio preservatives are being used to preserve meat and seafood by use of Lactic acid
bacteria and yeasts. Similarly, chemicals such as acids, sugars, spices, vinegars, sodium benzoate,
potassium metabisulphate etc. can be used to preserve the food. There are also different physical
means through which foods can be preserved such as use of irradiation, heat treatments and magnetic
fields which inhibits the growth of microbes that contaminate the food. Businesses must select an
appropriate method of food preservation depending on the nature of food and its affordability so that
life of the food can be elongated all the while preventing any form of contamination and spoilage.
Task 6/2.3 Evaluate effectiveness of food preservation methods.
Introduction
In the previous task, we discussed about different ways through which foods can be preserved.
Biological, physical and chemical methods may be used for preservation and elongation of food life
and avoidance of microorganisms that might contaminate the food. Microorganisms may be
controlled through the use of heat, cold, dehydration, acid, sugar, salt, smoke, atmospheric
composition, biological agents and radiation. Barrett and Lloyd [2011] mention that mild heat
treatments in the range of 82–93 ◦ C are commonly used to kill bacteria in low-acid foods (pH ≥
4.6), but to ensure spore destruction temperatures of 121 ◦ C wet heat for 15 min or longer are
required. High-acid foods (pH < 4.6) require less heat, and often a treatment of 93 ◦ C for 15 min
will ensure commercial sterility. Water activity (aw) of a food of 0.85 or below requires no thermal
process, regardless of the pH.Most fruits are high acid, with the exception of low-acid fruit such as
bananas, figs, mangoes, and some mature stone fruit. Vegetables, on the other hand, are primarily
low acid or alkaline in pH, with the exception of some ‘fruit vegetables’ such as tomatoes, which for
the most part have pH values < 4.6.So, we can see that the properties of the foods are different and
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therefore they require different treatments and preservation methods. Another main consideration in
choosing the most appropriate method of food preservation is the intended shelf life required of the
product. This will dictate to a large extent the method of preservation selected. If the product is
meant for consumption within a week or two, fresh-cut or minimal processing may be sufficient, but
refrigeration and other means of preventing microbial growth will be required. If, on the other hand,
the product is to be stored for a year or more, a process that ensures commercial sterility and long-
term acceptability, such as canning or freezing, is desirable.
Effectiveness of Biological Methods
Bio-preservatives can be used for food preservation as we already mentioned in the previous task.
However all the foods cannot be bio-preserved as it requires appropriate properties for the bio
preservative to survive and thrive. Abdulmumeen et al [2012] mentions that some foods, such as
many cheeses, wines, and beers will keep for a long time because their production uses specific
micro-organisms that combat spoilage from other less benign organisms. These micro-organisms
keep pathogens in check by creating an environment toxic for themselves and other micro-organisms
by producing acid or alcohol. Starter micro-organisms, salt, hops, controlled (usually cool)
temperatures, controlled (usually low) levels of oxygen and/or other methods are used to create the
specific controlled conditions that will support the desirable organisms that produce food fit for
human consumption.Therefore, production and preservation of certain foods themselves requires
appropriate conditions which is not possible for other types of foods. Additionally, lactic acid
bacteria and yeasts may also be used for preservation of sea food and meats.
Effectiveness of Physical Methods
Physical method of food preservation can be used for wide varieties of foods, which we have already
slightly mentioned in the previous task. There are wide varieties of physical methods of preservation
available and generally, foods can be stored for long periods of time through this method. Hauter
and Worth [2008] write that freezing is also one of the most commonly used processes commercially
and domestically for preserving a very wide range of food including prepared food stuffs which
would not have required freezing in their unprepared state. For example, potato waffles are stored
in the freezer, but potatoes themselves require only a cool dark place to ensure many months’
storage. Cold stores provide large volume, long-term storage for strategic food stocks held in case of
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national emergency in many countries.Additionally, irradiation can be used for meat, fruits and
vegetables, seeds, eggs, spices, seasonings, poultry which can elongate the life of the food by a
considerable amount. Furthermore, heat treatment methods such as pasteurization can be used for
milk, beer, ice-cream and fruit juices. Almost all the foods can be preserved through one or another
physical methods of food preservation.
Effectiveness of Chemical Methods
We also already discussed about different food additives that can be added and chemicals that can be
used to preserve the food. Sodium benzoate may be used for fruit juice, squashes and cordials.
Potassium metabisulphate may be used in wines and beers. Furthermore, salting is used for fish meat
and vegetables, sugaring is mostly used for gingers and acids are used for jams, jellies, squash,
nectars etc. So, chemical methods can be used for number of food items and is in common use
worldwide through salting, sugaring and aciding which can be easily found.
Methods Foods that can be preserved Timeframe of
Preservation
Biological Methods
a) Bio-preservatives (Yeasts
and Lactic acid Bacteria)
b) Acid and alcohol
producing microorganisms.
Meat and Seafood
Cheese, Wines, Beers
Food can be preserved for
long time
Moderate
Physical Methods
a) Freezing
b) Irradiation
c) Heat treatments
(Pasteurization)
Wide Varieties of food
Wide Varieties of food
Milk, beer, ice-cream and fruit
juices
Long time
Long time
Moderate
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Chemical Methods
a) Sodium Benzoate
b) Potassium metabisulphate
c) Salting
d) Sugaring
Fruit juices, squashes, cordials
Beers and Wines
Fish, Meats and Vegetables
Gingers
Long time
Long time
Moderate
Long time
Table 1.1: Effectiveness and use of different methods of food preservation.
Conclusion
In conclusion, different methods of food preservation is effective depending on the nature of the food
and the affordability as well as time duration desired. Biological methods of food preservation may
be used for cheese, wine, beer, seafood and meat. One or another physical method of preservation on
the other hand, though expensive relatively, can be used for almost all varieties of food and elongates
the life of the food by considerable period. Lastly, chemical methods such as salting, sugaring, acids,
additives can be used for juices, wines, beers, jams, jellies, squash, nectars and number of other
items. A business should consider all the methods and the one that best suits its needs for appropriate
food preservation.
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Task 7. Discuss the key steps in a temperature control system.[3.1]
Introduction
Food products are most delicate goods on the market, for they are exposed to the risks like
inadequate storage, wrong temperature levels, poor air quality, humidity, light and other factors
influencing the quality and safety. Temperature has the most impact on food safety because the foods
are constantly exposed to temperature fluctuations and microorganisms can thrive in danger
zones.Smith [2006] mentions that the examples corroborating this are: with no optimal temperature,
bacteria grow uncontrollably, and the light directly influences the quality of a fresh product.
Likewise, without proper storage, goods become perishable. Therefore, every storage room has to be
equipped with control units which report temperature levels at any time.Maintaining temperature can
be hard and it requires lots of care during each and every step of the food cycle from production to
delivery. A slipup in either one of the stages will result in contamination from microorganisms,
therefore, proper consideration and control system is a must. Exposure of foods to the danger zones
should be avoided if possible and reduced as much as probable. A temperature control system can be
proper only if consideration is placed and exposure is avoided in every steps of food delivery
namely; during delivery, during storage, during preparation, during defrosting, during cooking,
during cooling and reheating and during service. Consideration should be placed in every steps. Only
then, can the temperature system be complete.
During Delivery
Consideration of temperature during delivery of the food items is essential for a complete
temperature control system. Some foods are highly perishable and need precise temperature control
or they can get spoiled quickly. Therefore, verification must be done while they are being delivered
and vendors should ensure that the foods are being supplied under appropriate circumstances.
Bendeković et al [2015] says that to avoid the chain to fall apart, i.e. the products to perish, it is
crucial that participants value certain characteristics of a product, its origin, legal requirements and
the temperature sensibility set by the producer’s declaration. Important roles here play the
distributors who are obliged to ensure traceability of a product at any time, which is ensured by
special informational technology for temperature monitoring etc.Food items such as chickens, meats,
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milk and creams etc. can get contaminated very easily and requires care from the part of the vendors
during their delivery.
During Storage
The delivered food has to be appropriately stored under good temperature control where
contamination can be avoided. The facilities where food is stored have to meet sanitary technical and
hygienic conditions as to prevent its spoilage and contamination. Depending on the food type and
storage demands, food can be stored in cooling devices or coolers and at the ambient temperature. As
a rule, required temperature has to be maintained and cannot fluctuate. Bendeković et al [2015]
again say that it is of great importance to monitor and keep record of the temperature in the cooling
devices and coolers, but the temperatures are often not appropriate after constant opening of the
devices or automatic defrosting, for instance. Therefore, the measuring time needs to be adjusted to
the given activities in order to measure correctly. The system requires that all subjects assume
obligation to have a way of checking the results of temperature monitoring at any given moment
(temperature probe, infrared probe etc.). It is imperative that temperature probe be cleaned and
disinfected before or after their use. Thus, contamination can be avoided and safety can be ensured
when the materials is stored at appropriate temperature where its spoilage becomes less likely.
During Preparation
After the food has been stored and delivered, it needs to be prepared so that it can be made ready for
cooking. For instance, onions need to be diced, dough need to be formed, and cuttings needs to be
made, chops and dicing needs to be done. Depending on the food items, it is important during this
stage to avoid as much exposure to room temperature as possible as germs can thrive there. Constant
and careless exposure of foods during this stage can risk the food items and can bring the whole
system down.
During Defrosting
Defrosting is another step during which care should be given so as not to expose the food items to
risk. Improper defrosting can ruin the food and make it spoiled. For instance, if defrosting is done on
hot water then the food gets cooked and then gets spoiled easily. The outer layer of meat can be
cooked whereas the inner layer can be still raw which can create cross contamination. Therefore,
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defrosting must always be done under cold slow running tap water to maintain the texture and
constituents of the food. Temperature should not be too high or too low when defrosting is
performed.
During Cooking
Cooking is another important step during which temperature control system must be effectively
implemented. Foods must be cooked to appropriate temperatures depending on their nature or all
germs cannot be killed efficiently. The figure demonstrates the temperature at which food items
needs to be cooked to effectively kill the microorganisms and render food safe for consumption.
Fig 1.1: Temperature Requirements for Foods [MDH, 2015]
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Poultries must be cooked to 165F, bacon must be cooked to 155F and fish and eggs must be cooked
to 145F minimum. Failure to do so, will not kill the germs present in the food and may bear risks
while the food is being consumed. Cooking the food at the right temperatures through use of
thermometers and timing is an important step in the overall temperature control system.
During Cooling and Reheating
Once, the food has been cooked, cooling and reheating must be done in proper way as well. Cooling
should be done suddenly because if the food spends too much time in danger zones then it is likely to
get contaminated. Similarly, reheating should be done in proper way by using lids to cover the food
items and at appropriate temperatures or risk of spoilage can occur.
During Service
Lastly, temperature must be controlled and maintained during the service of the prepared food items.
Some foods are temperature sensitive and appropriate temperature must be maintained during its
delivery. For instance, wine can fizzle out once it’s been opened so, it should always be serviced
under ice. For big organizations, there are a few types of vehicles used in the transportation of
temperature-sensitive products: vehicle with cooling devices (cooler truck), vehicle with the
isothermal equipment and vehicle with heating equipment. All these vehicles are equipped with
special temperature gauges with the possibility of setting the appropriate temperature. In case of food
being repacked from the original packaging into specific containers or canisters, it is of great
importance to save the original declaration and place it where it will be clearly visible.Food should
not be left in the open for too long and it should be served warn to reduce the risk of spoilage.
Conclusion
In conclusion, a proper temperature control system is a must to avoid exposure of food to danger
zones where microorganisms can thrive and contaminate the food. Exposure to danger zones should
be avoided during each and every step of food cycle from delivery to service. Delivery of some high
risk items such as meat and fish and milks should be done in appropriate temperature only and
verification should be done. Additionally, foods must be stored at appropriate temperatures, both
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cooked and raw, or the food is likely to be spoiled faster. Preparing and defrosting the food should be
done in proper manner by reducing temperature exposure as much as possible. Moreover, foods must
be cooked to appropriate temperatures to kill all the microbes present in the food. Then, cooling and
reheating should be done in proper way and food should be served at appropriate temperature.
Therefore, care and consideration should be placed at every step of food cycle. Only then can a good
temperature control system be complete and assurance of safe food free of contamination and
spoilage guaranteed.
Task 8. Summarize methods for the safe storage of food.[3.2]
Introduction
Keeping the food safely in an important step in food production cycle. We talked about how
temperature is required to be maintained properly and consistently for the safety of the food.
Likewise, storage of the foods is also a must to ensure its safety. Improperly stored food can lead to
food spoilage and possible illnesses. One way workers show they keep food safe is by maintaining
proper storage conditions. These conditions include temperature as well as other factors like
humidity, stock rotation, avoiding leakages, avoiding cross contamination and cleanliness. There are
different methods that can be used by businesses for safe and proper storage of food. These methods
allows for prevention of contaminants and keeps the food risk free all the while elongating its life.
Refrigeration, freezing, dry storage, labelling and stock rotation are some methods of food storage
that promotes safety ad is widely used worldwide by food businesses.
Refrigeration
Refrigeration refers to the food being kept at a cool temperature in a device where the temperature is
maintained throughout. The refrigerator should be at a temperature that maintains food at 41 °F or
below. For best practice, one needs to check the temperature of all refrigerators and record daily.
Refrigeration of the food allows it to avoid danger zones which ranges from 39 to 140 °F.When the
danger zone is avoided then the food can be free of harmful microbes and can be stored for longer
periods of time. National Food Service Management Institute [2002] provides us with few helpful
tips on how to store foods in the refrigerator in a proper and safe way:
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 Do not overstock the refrigerator. Allow the cool air to circulate freely to chill foods as
quickly as possible.
 Label and date all foods.
 Speed the cooling of hot foods and minimize the time in the temperature danger zone by
transferring to shallow containers.
 Store raw or uncooked foods below ready-to-eat foods to prevent cross-contamination.
 Clean refrigerators often and as needed.
Freezing
Another way to store food safely is through freezing which is additionally helpful in elongating the
life of the food and preserving it for longer periods of times. Highly perishable food items such as
meats, poultries and peas can be kept safely for longer times through freezing. Freezing food does
not kill microorganisms but usually does prevent them from multiplying to a level that can cause
foodborne illness. The correct temperature for the freezer is 0 °F or below. As with refrigerators, the
temperature should be monitored and recorded regularly. NFSMI [2002] again provides us with
helpful tips for appropriate freezing techniques:
 Arrange foods to allow cold air to circulate around the food.
 Store frozen foods in moistureproof materials or containers to maintain the quality of the
food.
 Do not thaw frozen foods at room temperature; this is in the temperature danger zone.
Dry Storage
Dry storage is used for foods that do not require refrigeration or freezing. Foods generally stored in
the dry storage area include foods such as canned goods, flour, sugar, rice, and cereal. Some fruits
and vegetables, such as bananas, onions, and potatoes, may also be stored in the dry storage area.
There are certain techniques that must be followed while keeping the food in dry storage to avoid
contamination and promote food safety. As provided by NFSMI [2002] the following guidelines will
help ensure that foods stored in this area maintain their quality and remain safe:
 Maintain the dry storage room temperature between 50 °F and 70 °F.
 Keep the area clean and dry by having a cleaning schedule for floors, walls, shelving, and
light fixtures.
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 Store all items 6 to 8 inches off the floor so that all areas of the floor can be cleaned.
 Date all items when they are placed in storage.
 Items removed from the original container, such as rice or flour, should be placed in air-tight
containers made for food storage and labeled with the contents and date placed in storage.
 Use FIFO (First In, First Out) so that older items are used first.
 Always store chemicals in a separate area from food and food-related items.
 Chemicals should be stored out of the reach of children and should not be used by
unauthorized personnel and visitors.
Labelling
Food labelling should be done for foods no matter what means of storage is used. Labelling foods
while storage, is a great way to ensure safety of the food. Shultz [2007] mentions that labelling can
help in examining the time spent stocking and selecting items, the number of items placed in the
wrong storage bin, and label visibility and legibility. As noted previously, we acknowledge the
impossibility of eliminating all preventable adverse safety events; rather, our goal is to reduce the
overall probability of an incorrect food selection. When foods are labelled then its content as well as
expiry dates can be determined which can be very helpful in selecting the appropriate food which are
free of safety risks. Additionally, labelling the food while storing also helps reduce wastages and
promotes proper stock rotation.
Stock Rotation
A good way to ensure safe storage of food is to devise and implement methods of stock rotation.
According to Lancioni and Howard [1978] inventory management is an extremely important
function to any business, since inadequacies in control can result in serious problems. If inventories
are managed in an inefficient manner, it is likely that delays in production, dissatisfied customers, or
curtailment of working capital will result. Inventory when managed well not only reduces wastages
but also is helpful in promoting food safety as likelihood of stale foods being used reduces
considerably. Business can order only required amounts of stocks and reduce spoilages of foods that
may occur in the premises which is helpful in maintaining food safety. Chances of bad and out-of-
date food being used can be decreased when the stock rotation system is proper and working.
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Consideration of Best-before and Use-by Dates
Businesses must also consider best-before and use-by dates according to which the items must be
delivered and used during operations. Foods with expiry dates nearing should be used first and the
business must also ensure that the food they are being supplied with has good time periods of use-by-
dates. Using the items with appropriate dates helps ensure safety of food and also helps in proper
inventory management and reducing wastages.
Conclusion
In conclusion, there are different methods of storages that can be used by businesses in food industry
for proper and safe storage of food. Refrigeration can be used to maintain the food in proper
temperature which eliminates danger zones and prevents risk of contamination by microbes.
Similarly, freezing helps elongate and preserve the life of the food items and its content as it inhibits
multiplication of microorganisms.Additionally, dry storage is a must for number of food items such
as potato, flour, rice and onions that cannot be refrigerated or frozen. Choosing an appropriate
methods of storage depends on the nature of the food as well as the desired storage life when the
food is to be used. While storing the food, stock rotation and labeling must be done which further
makes the food safe as chances of spoilage is reduced.
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Task 9. Evaluate the importance of personal hygiene in the control of food contamination.[3.3,
M2]
Introduction
The handlers of the food are potential sources of microorganisms that cause illness and food
spoilage. Hygiene is a word used to describe sanitary principles for the preservation of
health. Likewise, Personal hygiene refers to the cleanliness of a person’s body. Parts of the body that
contribute to the contamination of food include the skin, hands, hair, eyes, mouth, nose,
nasopharynx, respiratory tract, and excretory organs. These parts are contamination sources as they
are carriers, through direct or indirect transmission, of detrimental microorganisms. Therefore,
cleanliness of the workers is a must if one is to reduce contamination through transfer of
microorganisms. Marriott and Gravani [2006] highlight that management must select clean and
healthy employees and ensure that they conduct hygienic practices. Employees must be held
responsible for personal hygiene so that the food that they handle remains wholesome. This must be
done if the business is to eliminate contamination of microorganism through improper handling. As
food handlers can transfer microorganism in number of ways leading to contamination through
improper handling, the role of personal hygiene in control of food hygiene can be easily perceived
and is significant. We shall first briefly talk about the attributes of personal hygiene and then we will
talk about how it is important for the control of food contamination.
Attributes of Personal Hygiene
Cleanliness and free of germs through proper appearance and practices are the basic attributes of
personal hygiene. To ensure personal hygiene, workers must make sure that:
 Their hairs are well trimmed and they are wearing hairnets during food preparation.
 Their nails are short and kept clean.
 They are well dressed and their dresses are clean.
 They wash their hands properly after handling food and items.
 They wear gloves while handling and preparing foods.
 Make sure that the sleeves are clean.
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 They have good body odour and body posture.
Now, that we know about some attributes of personal hygiene we shall talk about how it is helpful in
control of food contamination.
How does personal hygiene help in control of food contamination?
When a person is clean and hygienic then they demonstrate that they are less likely to carry diseases
and contaminants as proper personal hygiene requires care and consideration to ensure proper
handling and avoidance of dirt and contaminants. According to WHO (1989), food handling
personnel play important role in ensuring food safety throughout the chain of food production and
storage. Mishandling and disregard of hygienic measures on the part of the food handlers may enable
pathogenic bacteria to come into contact with food and in some cases survive and multiply in
sufficient numbers to cause illness in the consumer.Therefore, personal hygiene measures is
significant in promoting proper handling techniques which in turn is a requisite for avoidance of food
contamination. For instance, using forks and tongues or gloves instead of bare hands is a hygiene
measure which is immense in avoiding contamination of food.
Ehiri and Morris [1996] further support the above claim when they say that the hands of food
service employees can be vectors in the spread of food borne diseases because of poor personal
hygiene or cross-contamination. Studies point out that most outbreaks result from improper food
handling practices. Maintenance of personal hygiene such as proper hand washing techniques and
cleanliness in general can therefore help prevent cross contamination and control probable
outbreaks.As proclaimed by Evans et al [1998] Good personal hygiene and food handling practices
are the basis for preventing the transmission of pathogens from food handlers to the consumers.
Howes et al [1989] further points out that a USA based study suggested that improper food handling
practices contribute to about 97% of food borne illnesses in food services establishments and homes.
Thus, proper handling of food is necessary which can be promoted through personal hygiene
measures as mentioned in the above points. Personal hygiene teaches the workers to handle the food
properly and cleanly which subsequently is important for control of food contamination.
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As per FAO [1997] lack of basic infrastructure, lack of knowledge of hygiene, absence of potable
water, lack of proper storage facility and unsuitable environments for food operations (such as
proximity to sewers and garbage dumps) can contribute to poor microbial quality of foods.
Inadequate facilities for garbage disposal posed further hazards. Personal hygiene measures by
individuals and businesses in general, reduces these instances which in turn is helpful in improving
the microbial quality of the food. This further helps control food contamination as hazards can be
reduced or eliminated.
Conclusion
In conclusion, personal hygiene improves food handling which is responsible for control of food
contamination in a food business. We looked at various claims and reports from scholars where they
attributed hygiene and cleanliness in improvement of food handling and reduction of food borne
illnesses. Microorganisms cannot be transferred when handling and contact of food is done in a
hygienic manner which subsequently helps in control of food contamination. Proper food handling,
clean environment, professional presentation etc. can directly or indirectly assist in controlling food
borne illnesses. Businesses should develop control measures and trainings for teaching its employees
on how to maintain hygiene and how to properly handle the food.
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Task 10. Evaluate cleaning and disinfection as a process supporting safe food production.[3.4]
Note: you need to judge or evaluate by justifying point of views with suitable examples how cleaning
and disinfection are supportive for safe food production.
Introduction
As per simple understanding, cleaning may be referred to as removal of dusts and dirt that are visible
to naked eyes whereas disinfection can be referred to as removal of harmful microorganisms from an
environment. Various microorganisms are present in the surrounding and some of them might
contaminate the food and render it unsafe for consumption. Therefore, it becomes necessary to clean
the surrounding and disinfect it if required so that harmful germs can be treated and eliminated. Safe
food production cannot be possible without removal of germs from the surrounding during
production from the equipment or the environment which can be achieved only through cleaning and
surrounding. We will first look at the meaning of cleaning and disinfection and then we will try to
evaluate its importance in safe food production process.
Cleaning and Disinfection: What it means?
Cleaning can be simply referred to washing, dusting or wiping which is helpful in removal of dust
and dirt particles that are visible to the naked eyes. Cleaning the surrounding makes it eye appealing
and may also remove some physical hazards that might be present in the surrounding which might
contaminate the food.
Disinfection on the other hand, is different, and its meaning is rather complicated. United States
environment Protection Agency [2016] registers disinfecting agents as “antimicrobial pesticides”
and are substances used to control, prevent, or destroy harmful microorganisms (i.e., bacteria,
viruses, or fungi) on inanimate objects and surfaces. These antimicrobial products have traditionally
included sanitizers, disinfectants, and sterilants. Data on a product’s chemistry, efficacy, toxicity to
humans, animals and plants, and other parameters must be tested and submitted to the EPA prior to
the marketing of the chemical. Chemical disinfectants can have various effects against
microorganisms. In other words, disinfection can be defined as removal of microorganisms through
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use of sanitizers, detergents or sterilents.To further understand disinfectants better we have look at
the claim of Dvorak [2008] who says that disinfectants are classified by their chemical nature and
each class has its unique characteristics, hazards, toxicities and efficacy against various
microorganisms. Environmental conditions, such as the presence of organic matter, pH or water
hardness can also impact the action of a disinfectant. Therefore, before using any chemical
disinfectant, thoroughly read and follow the label instructions.
Therefore, cleaning can be referred to as removal of visible hazards whereas disinfection is helpful in
removal of microbes that may contaminate the food.
How do they support safe food production?
This “dry” cleaning step involves brushing, scraping, sweeping and removing all bedding, feces,
feed, dust and debris from the area which are the general sources of physical contamination. If the
area is dusty, it is moistened to control dust and minimize aerosolization. Proper disposal of bedding,
gross debris, dirt, and organic material, such as manure, is important and may vary with locale but
may include burning, burial or composting. Disposal of debris into dumpsters should only occur if
there is no zoonotic risk of disease transmission. The goal is to remove as much organic matter as
possible. The presence of organic material can harbor microorganisms for long periods of time as
well as protect them from the action of chemical disinfectants. Cleaning is also important since many
disinfectants may be inactivated or ineffective in the presence of organic debris or waste. Therefore,
microorganisms that might contaminate the food through organic matters can be eliminated through
cleaning and disinfection. When the source of contaminants itself is removed then it leads to safe
food production as contaminants are already eliminated.
Furthermore, Ewart [2001] presents that washing or sanitizing further reduces the number of
microorganisms in the area to a safer level. This is the most crucial step in the disinfection process
and will most likely eliminate the majority of remaining microorganisms, if performed correctly.
Efficient cleaning can remove up to 99% of bacteria present. Soak the area with hot water and
detergent or other cleaning agent, then wash by wiping, spraying, or scrubbing. Application of
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washing solution can be improved by use of low pressure (90-120 psi) garden hose applicator.
Steam and high pressure washers (200-1000 psi) can be very useful for cleaning porous surfaces.
Caution should be taken if high pressure spraying is used; this method may further aerosolize
microorganisms and further spread of contaminants. Thus, majority of contaminants that are present
in the surrounding may be eliminated if cleaning and disinfection is done properly. Elimination of
contaminants will definitely lead to safe food production.
Conclusion
In conclusion, cleaning refers to removal of hazards visible to the eyes whereas disinfection refers to
elimination of microorganisms through use if sanitizers, detergents or disinfectants. Majority of
contaminants in the environment can be removed through the process of cleaning and disinfection
which otherwise would have spoiled the food and render it useless. Safe food production can be
ensured when the contaminants that otherwise would have been in the food is eliminated from the
environment. The working environment, the equipment, and the surrounding requires cleaning and
disinfection for the removal of harmful potential contaminants. Therefore, a business should clean
regularly and appropriately and apply disinfection measures from time to time for safe production of
the food.
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Task 11. Assess the problems associated with pest control in food premises.[3.5]
Introduction
Pests can be a problem worldwide in food premises and controlling them can be even more
problematic. Cockroaches, insects, rats and rodents look disgusting, they contaminate and spoil the
food and they may also drive away customers. They are carriers of number of microorganisms which
may result in illness and outbreak of major diseases. For instance, black plague in Europe which
resulted in so many deaths was transmitted by rats. Safety in food storage and production cannot be
guaranteed without control of pests that can so easily transmit germs and diseases. However,
controlling them is not as easy as it sounds as number of considerations needs to be placed. The
toxins used to control them can be risky even for humans and number of precautions such as using
safety measures and temporary eviction needs to be made for their control. We shall first talk about
pests briefly and then we will talk about the problems that are associated with their control in food
premises.
1. What are pests?
Good manufacturing practices requires establishment procedures for control of pests and it is a legal
requirement as well because periodic inspections are made. Marriot [1991] states that pests are
harmful organisms and can cost the food industry billions of dollars each year. Insects, rodents and
birds can be classified as pests that can harm the food. FAO [1997] says that the pests of primary
concern are insects and rodents and they are responsible to spread disease through foods. Rodents
and insects carry pathogenic bacteria both internally and on their bodies. Birds sometimes may
become a problem in food processing area and pose a potential public health hazard also.
1.1 Insects
As per Gould [1994] although there are more than 700 000 known species of insects, primary
concern of them in food industry are "crawling insects" and "flying insects". It has been
demonstrated that many of them carry different approximately 50 pathogenic microorganisms
including Salmonella spp., Vibrio cholera and polymyelitis. They contact with foods through biting
and chewing. They prefer carbohydrate rich foods, but they may feed on any substance that man
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consumes. They also consume human waste, decaying materials, dead insects, paper and wood
material as feed. They are more active at night and in dark areas where human activities are less.
Cockroaches are hidden in small spaces in and between equipment and shelves and under shelf
liners.Gould further mentions that housefly and field fly are the most common types of flying insects.
Although they are seasonal, they may be prevalent year around in warm climates. Houseflies are
common worldwide and can carry up thousands of pathogenic bacteria that can cause human
diseases.
1.2 Rodents (Rats and Mice)
Rats and mice are the rodents and they can cause significant problems in the food premises. As per
Marriott [1995]rats transfer many diseases such as leptospirosis, murine typhus, and salmoneIlosis
to man and compete intensively with human’s food. They are able to enter a building through a hole
as small as a nickel. Like rats mice can swim through floor drains and toilet bowl traps. Mice are also
filthy as rodents and can spread various diseases. They can survive on water derived from food. They
are easily carried into food premises in crates and cartons. Controlling them is equally troublesome
and bear significant risks.
2 Problems associated with pest controls
Pests contaminate foods through transmission of germs and therefore controlling them is necessary
however there are so many problems associated with their complete eradication. There are chance of
risks to human health due to the toxicity presented by the chemicals used to eradicate them. Number
of preventive measures needs to be taken and there is always in the future that they come back again
through one or another source.
2.1 Chance of Risks to health from pesticides and insecticides
Pesticides and insecticides used to control the pest also bears significant risk on the health of the
people who consume the food or are in the premises during its application. Pests should be destroyed
without chemicals, if feasible, because of the potential danger of pesticides. But these techniques are
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not always as effective as it should be. Therefore it is necessary to use pesticides. The best method
for the control of insect infestation centers is good sanitation or housekeeping with the use of
pesticides under the supervision of a licensed operator. An integrated chemical control and sanitary
practices can be more effective and more economical. Schuler et al [1999] mentions that top
management should identify a responsible competent person to develop a pest prevention and
control program and give them the necessary support to carry out the program. The pesticides
should be used in accordance with label instructions. Persons who apply pesticides in the plant have
a responsibility to use the right and approved pesticide, to apply it correctly (according to label
instructions), and to be certain there is no hazard to man or the environment. So, if used incorrectly
and in incorrect amount the substance can be hazardous and may present with significant health risks
in the premises. Some of the chemicals can be poisonous and deadly and there is always risk
associated with total control of pests in the premises.
2.2Impossibility to completely eradicate
Pests can be minimized but they can never be eradicated completely in the future. Some of the pests
such as rats and cockroaches are so common that they are always found in the general areas. A
business that once had done pest control can easily again get infested by pests through number of
sources in the future. Preventive measures can be taken but it is almost impossible to eradicate them
completely. One or another pests can find their way into the premises through customers, suppliers,
rains, weather changes or workers.
2.3 Precautions should be taken while using pest control
Number of precautions must be taken while using the pest control measures which is necessary to
avoid risks and toxicity from the substances used. Therefore, pest control can be a tedious process
and the precautions is mandatory or consequences can be severe. As mentioned by Marriott [1994]
pesticides should be applied after the shift, over the weekend, or any time when the food
establishment is closed, and should not be sprayed in food areas during working hours. This might
be problematic for a business which needs to be in operation and cannot afford even temporary
closure.
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Furthermore, propersanitary practices are more effective and more economical than pesticides. There
are also other considerations to be taken which is a must and can be tedious. As per FAO [1997] and
Marriott [1999] some of the most important precautions that should be taken into consideration are
given below:
a) Reading instructions on containers labels
b) Use of approved pesticides
c) Avoiding prolonged exposure and wearing protective cloth
d) Storing pesticides separately from foods and in properly labelled containers
e) Disposing empty containers safely
f) Knowing first aid measures for accidental poisoning
g) Prevention of pesticide contaminations to food, equipment, and utensils. Calling a physician if an
accidental poisoning occurs (if immediate assistance cannot be obtained, treatment should include
induction of vomiting)
i) Storing pesticides in a dry area with a temperature of ≤35° C.
j) Storing pesticides in their original containers
As can be seen, number of preventive measures needs to be taken and improper handling can have
deadly consequences. Therefore, controlling pests is a problem in itself for food premises.
Conclusion
In conclusion, there can be number of pests in food premises such as rodents, insects and birds which
carry germs and result in contamination of food. They spread diseases and illness and also spoil the
food. Controlling pests is therefore necessary, however, there are number of problems associated
with control of pests. Improper handling of pesticides and insecticides can have deadly consequences
due to their toxic nature. Additionally, temporary closure may need to be done which is a problem in
itself for the food premises as operations can be hindered. Furthermore, use of the control measures
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bears risk in the health of the people of the surrounding if not done properly. Businesses must also
give extra care to store the pesticides and preventing prolonged exposure and poisoning. Thus, pest
control is necessary but food establishments needs to be careful and take number of precautions
while implementing the control measures.
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Task 12. Justify the need for hygienic design and construction of food premises.[3.6]
Note: first briefly describe what it means by (a) hygiene design (b) construction of food premises.
Then, you need to provide justified point of views with suitable examples why there is the need for
hygiene design and construction of food premises in the hospitality industry.
Introduction
Construction of food premises requires planning as it needs to ensure safe production of food. The
premises should be pest free and have proper conditions where contaminations can be reduced and
food safety can be promoted. Therefore, designing a food premise is not an easy task as all the
conditions needs to be proper for assurance of optimum food safety through elimination of potential
food contamination. The food premises during its construction must have hygienic design. For
instance, ventilation needs to be proper, drainage system needs to be good as well and the premise
should be big and spacious. The design should be done in such a way where sections can be easily
separated and temperature control can be effectively implemented. Additionally, the design should
avoid as much pests as possible. In this way food premises can be constructed hygienically through
number of considerations and planning. The design made hygienically can have number of benefits
and can be a necessity at times which we shall discuss further. First we will talk about how food
premises can be constructed hygienically and then we will provide with justification by talking about
its benefits.
How to construct premises hygienically?
There are number of considerations to be placed and measures to be taken in order to construct a
food premise in a hygienic design. The premises must be kept clean, and maintained in good repair
and condition. As per the guidebook published by Food Standards Agency [2013] in order to
construct a premise in a hygienic way the layout, design, construction, site and size of the premises
must:
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 Allow adequate maintenance, cleaning and/or disinfection. Avoid or minimize air-borne contamination (i.e. contamination carried in the air). Provide enough working space for you to carry out all tasks hygienically. Protect against the build-up of dirt, contact with toxic materials, shedding of particles into
food and forming of condensation or mould on surfaces. Allow good food hygiene practices, including protection against contamination and, in
particular, pest control. Provide, where necessary, suitable conditions for handling and storing food while keeping it
at appropriate temperatures. Those temperatures should be monitored and, where necessary,
recorded.
Additionally, the premises must have good hand washing facilities and toilets.
 The premise must have an adequate number of flush lavatories, connected to an effective
drainage system.
 Toilets must not open directly into rooms where the food is handled.
 The food premise must have an adequate number of washbasins, suitably located and used
only for cleaning hands.
 Washbasins for cleaning hands must have hot and cold running water, soap and materials for
hygienic drying.
 Where necessary, you should have a separate sink for washing food.
Furthermore, there should be proper ventilation
 The premise must have enough ventilation, either natural (e.g. opening windows or vents) or
mechanical (e.g. extractor fans).
 Ventilation systems must be constructed to allow access to clean or replace filters and other
parts.
 Toilets must have enough ventilation, either natural or mechanical.
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Following these measure and design, a hygienic premise can be constructed which can be immensely
beneficial to the organization in number of ways.
3.6 Why hygienic design?
We talked about the hygienic design and how a premise can be constructed hygienically. What we
haven’t talked about are the reasons behind the hygienic construction of the food premises. An
organization during construction of premises must opt for hygienic design for the following reasons.
3.6.1)For Minimum Compliance of the Law
There are number of laws related to food safety and the premises and an organization must design the
premise hygienically to meet those laws. As mentioned in NSW.gov.au [2012] according to Food
Safety Standard 3.2.3 (Food Premises and Equipment) and the Australian Standard 4674-2004
(Design, construction and fit-out of food premises). It aims to provide users with minimum
requirements and best practice options to assist in producing food that is safe to eat and free from
contamination. The minimum requirement of the law are as follows.
a) Flow of food through a food premises
 The correct design and layout can help streamline work practices, reduce cleaning and
maintenance and prevent cross contamination.
 To prevent food contamination, premises must be designed so that the flow of food is in one
direction from receipt to storage, preparation, packaging and serving and finally to disposal.
b) Adequate space
 Adequate space is to be provided for all activities required to carry out the production of food
on the premises.
 Storage of potentially hazardous food (hot and cold) must be adequate for the business to
comply with Food Safety Standard 3.2.2 (Food Safety Practices and General Requirements).
c) Cleaning, sanitizing and maintenance
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 Layout and design of the premises must provide access for cleaning, sanitizing and
maintenance.
d) Food preparation areas
 Adequate space must be provided for all food related activities.
 Exits must be in accordance with the Building Code of Australia.
e) Dining areas
 Adequate space must be provided for patrons and staff to access dining and serving areas.
These areas must be designed in accordance with the Building Code of Australia.
f) Preventing entry of pests
 Windows within food preparation areas shall be permanently fixed, or in the case of a
window which can be opened, it shall be fitted with a tight fitting permanent mesh screen that
can be easily removed and replaced for cleaning.
 Holes and spaces - if fittings penetrate walls and ceilings, the affected parts must be sealed to
prevent entry of vermin or insects. They must also be rendered smooth to allow easy
cleaning. Space between equipment and walls must either be sealed to prevent the harborage
of pests or provided with enough space for easy cleaning.
 Insect control devices - these can be installed but must not be located directly over the food
preparation area or food storage areas. Insect control devices must be capable of collecting
and retaining all captured and killed insects within the device.
Therefore, there are number of laws related to food safety that are applicable to the premises. These
laws must be complied with or businesses can have adverse consequences such as penalties or even
closure. Designing the premise hygienically as per the law, allows for compliance of the law and
protects the organizations themselves. Each country has different laws related to food safety which
can be guaranteed only if the design is efficient and hygienic allowing proper storage and avoidance
of risks of contamination. Hygienic design is not only beneficial but mandatory to food businesses
during their construction.
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3.6.2)To avoid any sort of food illness incidents and promote food safety.
When the design is hygienic then the incidents of food borne illnesses can be controlled and
prevented. Not only it helps in legal compliance but it also is useful in promoting food safety and
eventually the image of the organization. Customers can be guaranteed safe foods all the time which
is helpful in satisfying them and retaining them when necessary. Department of Health [2015]
published that a food premises shall be of such location, design, construction and finish and shall be
so equipped and maintained in the condition for which it was intended, that it can be used at all
times for the purpose for which it was designed, constructed and equipped - without creating a
health hazard and that food - (a) can be handled hygienically on the food premises and facilities
thereon; and (b) can be protected effectively by the best available method against contamination or
spoilage by poisonous or offensive gases, vapors, odors, smoke, soot deposits, dust, moisture, insects
or other vectors, or by any other physical, chemical (including allergens) or biological
contamination or pollution or by any other agent whatsoever. Hygienic allows for compliance of law
but at the same time incidents of food borne illnesses can be eliminated, food safety can be promoted
and image of the organization can be built on quality.
Conclusion
In conclusion, there are number of things to consider for construction of food premises with a
hygienic design. The premises should have proper ventilation, proper drainage, spacious, prevent
entry of pests and should have number of areas separated. There are number of benefits of a food
premise having a hygienic design. Not only is hygienic design mandatory and it allows for
compliance of law but it also promotes food safety and reduces instances of food borne illnesses.
Eventually, hygienic design is responsible for enhancement of image of the organization and
building the image through deliverance of quality. Proper careful planning and consideration must go
while the construction of the food premises to allow for adequate hygienic design.
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Task 13. Justify the importance of training as a quality assurance mechanism.[3.7, M1]
Note: in this task you need to present justified point of views in what different ways the trainings are
important for quality importance.
Introduction
When food safety is ensured through prevention of contamination from various sources, only then
can quality be assured to the consumers. However, food safety can be ensured only through staffs as
they need to handle food properly and maintain paramount hygiene. In order to learn about food
handling techniques and personal hygiene, trainings must be provided. So we can say that quality
assurance needs food safety which subsequently needs training to be provided to the staffs.Thus,
training is a necessity for quality assurance especially in services industry where staffs are majorly
responsible for food handling and food safety in general.
What is Quality Assurance?
Before we talk about the importance of training in quality assurance we first need to know what
quality assurance actually means. Harman [2000] writes that quality assurance has been defined as
"systematic management and assessment procedures adopted by organizations and systems in order
to monitor performance against objectives, and to ensure achievement of quality outputs and quality
improvements."Thus, it demands the output to be of quality which may be achieved through number
of means. In the context of services industry, quality assurance means to deliver quality service and
foods to the guests in a consistent manner. Consistent safe food which is free of contaminant is a
major determining point of quality in the hospitality industry. Now, we shall discuss about how it can
be achieved and the role of training in the overall quality assurance.
How can training help in Quality Assurance?
In services industry, staffs need to know how to eliminate contamination as they are the ones who
come in contact with the food all the times. Everything from accepting delivery, to storing the items,
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preparing them and serving is done by the staffs. We have already discussed in previous tasks that
contamination can be eliminated only if food is handled and stored properly in every stage of food
cycle.
Staffs can learn about food safety measures which is essential for quality control
Additionally, personal hygiene, cleaning and disinfecting is a must for elimination of
microorganisms that might contaminate the food. Moreover, pest control and preservation methods
needs to be done by the staffs so that food life can be elongated and its properties can be maintained
without contamination. All these food safety measures require proper training and guidance to be
provided. Safe food is a necessity for quality assurance and safety can be achieved only through
staffs as we have discussed. In addition Joshi [2012] mentions that quality assurance is a process
that requires transparency and dissemination of results to all the stakeholders. Constructive
feedback and establishing the systems to continuously review and implement the changes based on
scientific conceptual framework will help the industry to move from quality assurance to quality
improvement. Striving for quality means entering a circle where continuous quality improvement is
required.When staffs are provided with trainings and given proper motivation then they can know
how to improve their performance and make food even safer as their experience and feedbacks can
be considered. Quality can be assured and it can be even improved through the performance of the
staffs on handling the food and making it safe in the future. A good standard can be maintained and
quality can be assured through deliverance of safe food which is possible by the training provided to
the staffs on hygiene, food handling, using pest control measures etc.
Implementation of plans regarding Quality Assurance needs trainings
Furthermore, implementation of plans made by the management regarding quality needs trainings.
Daft [2006] highlights the importance of training in the quality assurance when he says that in terms
of philosophy, the institution's vision, mission, and policy documents are often well-stated and tend
to be widely circulated among staff. The problem, however, is 'how' staff actually understands the
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meaning of these documents. The vision of the management can be transferred to the staff through
trainings, only then can desired outcomes be achieved. As per Daft [2006] the challenge for
management is to engineer organizational change in such a manner that staff members focus their
time, energies, and priorities on achieving institutional goals and missions. Implementation of the
institutional missions, polices, and strategies requires constant follow-up and guidance from the top
level leaders. For instance, if the management wants its staffs to handle the food properly then it
must provide its staffs with measures and means to do it with training programs. Proper techniques
should be taught, tools such as gloves must be introduced and number of ways to handle the food
avoiding cross contamination must be taught as well. This requires extensive training and
observation from the management’s part.Food safety can be guaranteed through training which in
turn guarantees quality assurance.
Conclusion
In conclusion, quality assurance refers to providing the consumers with consistent quality of foods
which is safe and free of contamination. Food safety is a must for achieving quality assurance.
However, attaining food safety requires training to be provided to the staffs. In services industry,
staffs are the ones who come in contact with the food during each and every step of its life cycle and
therefore they can be the only ones who can guarantee its safety through prevention of contaminants.
Food safety measures such as food handling, control of pests, preservation and storage methods must
be made known to the staffs through training programs. When food safety is ensured, only then can
quality be assured. Therefore, the business must try its best to teach its staffs who handle the food
about food safety measures in order to assure the quality of the food produced.
Pragesh Karki (HND/ Fourth Semester (Sec-A) 55

Food Safety Management 2019
Pragesh Karki (HND/ Third Semester (Sec-A) 56