Food Safety Management Assignment - (Solved)

Food Safety Management

Table of Contents
INTRODUCTION...........................................................................................................................1
Task 1...............................................................................................................................................1
1.1 Discussing controls that are required to prevent physical and chemical contaminants. .1
1.2 & 1.3 Identifying characteristics of food poisoning and food borne...............................2
Task 2...............................................................................................................................................2
2.1 Effects of food- spoiling agents.......................................................................................2
2.2 & 2.3 Analysing methods to prevent food as well as its effectiveness............................3
TASK 3............................................................................................................................................4
3.1 Steps involved in controlling temperature system...........................................................4
3.2 Methods for safe food storage..........................................................................................4
3.3 Importance of personal hygiene in controlling food contaminants.................................4
3.4 Discussing process of safe food production....................................................................5
3.5 Associating problems with pest control regarding food premises...................................5
3.6 Design and constructing of food premises......................................................................5
3.7 Discussing importance of training quality mechanism ..................................................6
4.1 Risk over hazard foods.....................................................................................................6
4.2 Developing food security.................................................................................................7
4.3 Legislation for food and safety compliance ...................................................................7
Conclusion.......................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
In today's era food, safety and hygiene has become rising demand for peoples in the
food industry. Thus, maintaining food safety & hygiene is necessary for food enterpriser to carry
on in the market place. This system evaluates and identifies that food risk is involved at all level
of food supply chain. This system is necessary as to reduce risk of borne-food sickness which are
basically caused by biological hazards (Escanciano and Santos-Vijande, 2014). LEON, is one of
the fastest growing food restaurant chain. It was founded by John Vincent and Henry Dimbleby
along with chef Allegra McEvedy in United Kingdom 2014. This report demonstrates about the
Food contamination, food poisoning and food-borne infections, food spoilage, personal hygiene
along with food safety and food hazards.
Task 1
1.1 Discussing controls that are required to prevent physical and chemical contaminants
Food Contamination refers to the existence of harmful chemicals and micro organism in
food. This can also cause Consumer health problems. The food which is contaminated by some
chemical substance is known as Chemical contamination. On the other hand, Physical
Contaminants are those foreign object with the same stage of production process. It is need to
control and prevent physical and chemical contaminants of foods are determined below:
Physical Contaminants Chemical Contamination
Metal Detectors – These are used at the end of
production. If product packaging involve any
metal, then detector must be placed before the
packaging, which opens the door of hazard
contamination between packaging and
scanning.
Clear labels – The simple way to prevent
contamination of food is, clear labelling of
each substance. This improve the safety of the
workplace.
X-ray Machines – This is mostly used in
medical field. Through this people can easily
recognize the physical contaminants. This
machine can see both metal and non-metal dust
like plastic and glass.
Spill Trays & Decks – These prevent leaking
and spilled chemicals in transport. The spill
trays can set cleanly on the shelves, while spill
pallets are perfect for drum store.
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1.2 & 1.3 Identifying characteristics of food poisoning and food borne
Food-borne illness refers to an infection that caused by eating food contaminated with
living micro-organisms. On the other hand, food poisoning is also refer food- borne infection
which is caused by investigation of performed toxins (Kafetzopoulos, Psomas and
Kafetzopoulos, 2013). The list of food-borne infections are outlined below:
 Salmonellosis
 Listeriosis
 Food-borne Botulism
 Shigellosis
Characteristics of food poisoning and food borne are discussed below:
Food Poisoning Food-borne Infections
1. A toxin can be heat stable or heat labile. 1. They form gas while growing in media
containing glucose.
2. Symptoms of food poisoning generally
occur quickly within 20 minutes after
ingestion.
2. Symptoms of food-borne generally occur
after 24 hours of ingestion.
3. Death is a possibility in food poisoning. 3. Dose levels that cause infection vary greatly.
Control of food-borne illness
Food-borne illness is controlled by avoiding contaminated food, reducing contaminants
and preventing further spread of contaminants. Prevention of food-borne illness is depending
upon strong practices and proper cooking, and personal; hygiene of food handlers.
Task 2
2.1 Effects of food- spoiling agents
There are some unicellular micro-organisms that can spoil the food. Every year many
people get affected by food contamination, this may cause to serious problems and also can
cause to death of persons. Food spoilage is a process where the quality of food gets reduced, and
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also its ability of consumption by any living person or animal get reduced. Some agents which
can spoil food are:-
Food Spoilage Agents Foods affected by each food spoilage agent.
Bacteria Herein, bacteria are basically unicellular micro-
organisms. They need moderate temperature for
their growth and can get destroyed in high or
low heating conditions.
Generally they use to effect uncooked food like
eggs, meat, poultry, etc.
Viruses Viruses are presented in a group of thousands of
nano organisms. These are smaller than bacteria
in size.
They generally affect food like non-veg.
Fungi: are of 2 types-
1. Yeast
2. Moulds
Fungus are bigger in size and generally develop
in nature where the environment has some
moisture like soil, plants, skin of human.
They can affect any type of food, that can be
packed or unpacked and can be veg or non-veg.
But generally affect food like cheese, bread,
jam.
2.2 & 2.3 Analysing methods to prevent food as well as its effectiveness
Food prevention is a historical process, which is used to prevent food from spoiling and
contamination, which is generally known as food poisoning (Kirezieva and et. al., 2013). This
can cause some serious diseases like food-borne, which can affect the immune system of a
person. Every year large number of people get affected by food poisoning and many of them
meet to death. Some basic methods that can be used to prevent food are:-
Methods of food preservation Their effectiveness
Keep clean An individual must take care about the
cleanness in and around food, while cooking it.
That must wash raw food properly and own
hands also before, during, after cooking.
Separation of raw and cooked food Food like meat, poultry and seafood contain
some harmful organisms which can get
transferred to another food while cooking and
even at the time of storage.
Cook thoroughly This is one of the best bay by which food get
prevented from contamination. Proper cooking
of food can kill all the micro-organisms
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presented in food.
Keep food at right temperature Storing of food at room temperature can
increase the chance of contamination. To
prevent this either store food below 5 degree
Celsius or at more than 60 degree Celsius.
TASK 3
3.1 Steps involved in controlling temperature system
Following are some of the key steps in temperature control system:
1. Delivery- Transporting chilled and frozen food items at the temperature of 5°C and
18°C or below.
2. Cooling – Avoiding placing hot food in refrigerators, first cooled it then refrigerate it.
3. Cooking – While cooking non-vegetarian food, the temperature must be 75°C or
above.
4. Reheating – Through reheating food can be spoiled, so the alternate time for
reheating is 70°C for 2 minutes or less than 82°C.
5. Service – Chilled food must be served cold at the temperature of 5°C or below, and
the hot served food must have kept at temperature above 63°C.
3.2 Methods for safe food storage
There are following methods through which storing food safely is possible-1. Freezing Food: This is one of the easiest way to store food safely as many times people
bought extra fruits and vegetables (Lao and et. al., 2012). The Frozen meat, dairy, fruits
and vegetables can consumed or used after weeks or within month.2. Drying Food: Here dehydration is used for dry food items as drying keeps all itmes
bacteria free as its water capacity is low. This is the oldest and simplest method to store
food safely. It includes air drying, sun drying, over drying and dehydrating.
3. Canning: Canning is a process in which foods are packed in a air tight containers. This
method is useful in keeping away unwanted enzymes away from foods. Herein, this
process is basically done by two process that is pressure canning and water bath canning.
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3.3 Importance of personal hygiene in controlling food contaminants
Personal hygiene is crucial for maintaining cleanliness and grooming of the body. A
good standard of hygiene help in preventing evolution and spreads free from infection, illness
and bad odors of food. Personal hygiene is also important to prevent food contamination.
Personal hygiene kills bad bacteria, avoid bad breath and prevent people from sickness. Hand-
washing is one of the single most important means of avoiding sickness and preventing the
spread of diseases. Moreover, people should maintain a high degree of personal hygiene by
controlling bad habits such as smoking and sneezing food or dining areas. Personal hygiene is
not difficult, as people follow this in daily life routine then this becomes a habit.
3.4 Discussing process of safe food production
Cleaning is necessary in food industry. Disinfection should be considered as two discrete
steps in the process of cleaning. It is the absolute removal substance and dirt from surfaces, so
that resulting disinfection will be effective unless disinfection will be compromised. Disinfection
refers to process by which micro-organisms are killed so that it decreased to low level which is
neither harmful for health nor it decrease quality of food. (Luning and et. al., 2015). Cleaning
and disinfection are crucial as this helps to preserve hygienic environment. The compile soil on
food equipment and environment can influence the growth of ineffective microorganisms that
can contaminate foods and potentially consumers.
3.5 Associating problems with pest control regarding food premises
1. Pesticide problems are due to flies, mosquitoes and cockroaches. People forgot to cover
the food items and these pests spoil all the food.
2. Other pests like larder beetles, weevils and flour moths found in stored food products,
spoiling the food.
3. Pests can also contaminate food with hair, droppings, urine, pest dead bodies also
contaminate the food.
4. Bird Pests like pigeons, also spoil the contamination of food.
3.6 Design and constructing of food premises
Hygiene needs to be good design of food premises can an organization to prevent food
from contamination and spoiling. This also help to store food in very smart way like raw food
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have to store bellow 5 degree Celsius and cooked must be stored above 60 degrees Celsius.
Some basic measures which can be taken for designing hygienic food premises are:-
 Design of food premises- The design and size of foods premises need to be clean by
staff members on regular basis.
 Structural surface- The surfaces like floor, walls, ceilings, doors, windows, and
woodwork must be of material which can be easily cleaned.
 Drainage- The drainage system of premises like toilets, sinks, dishwashers etc. must be
properly clean and must be connected with proper foul drainage system.
 Equipment and utensil washing- The organization must have appropriate number of
sinks and dishwashers, so that it will become easy to keep utensils and equipment clean.
3.7 Discussing importance of training quality mechanism
Training is an effective process that helps employee to enhance their skills and
capabilities in order to perform their job in effective manner. Training not only benefits
employee but it also increases quality of production and job. Mentioned below there are some
importance of training that helps to assure quality:
 Improved employee performance: Employee who receive effective and necessary training
is more capable and able to perform job in best way. They have greater sense of
responsibilities and roles. Training helps them to build their confidence and ensure
quality their work done (Milios, Drosinos and Zoiopoulos, 2014).
 Cutting down of waste- As a well-trained employee can have the knowledge about how
to store and cook data, and having good storage can help to reduce in waste and spilling
of food.
 Improved employee satisfaction and morale: If an organisation invest their best time and
knowledge in training process then it will become a great outcome of that organisation in
future. Training help in creation of supportive workplace and increase morale of
employee to face more challenges in effective manner.
.
4.1 Risk over hazard foods
Food hazards are the risks which occur during storage of food or while cooking of food,
which can contaminate food and cause illness. Some the common food hazards are:-
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 Micro biological hazard- This is concerned with the risk which involves micro-
organisms like bacteria, virus, yeast and moulds.
 Chemical hazards- These are the risks which are mostly presented inside premises like
water, food contact material, cleaning agents, pest controls substances, pesticides,
biocides, and food additives (Tomašević and et. al., 2013).
 Physical hazards- This is concerned with risks occur due to out sources like metal or
glass or packaging of food.
 Allergens- This is the type of risk which is associated with food that have already get
contaminated and have risk to spoil other also.
4.2 Developing food security
Food security system is needed to increase the practice of hygienic food and activities
during cooking to make it healthy. It is must needed to reduce the chances of food-borne illness
and food poisoning also. Some basic steps to create good food security system are:-
 Food industry's view of food control- Here industries and organization view the terms
of food control, such as security, nutrition, quality, value of product.
 Setting of food standards- Organization or industry use to set some basic standards
regarding to security, quality and labelling of food products they are providing.
 Industry's effort to ensure quality- Every organization need to ensure about their
quality and this can be done by regular analysis only (Motarjemi and Lelieveld, 2014). To
increase quality assurance company can provide training to their employees, which is
also essential under HACCP.
 Communication between customer and industry- Communication is mandatory
between customers and industries, some widely used method of communication are
advertising, promoting and marketing of product.
4.3 Legislation for food and safety compliance
For food safety government of every country have some rules and legislation which the
food organization of that country have to follow. UK also have their its own legislation for food
safety, and that is regulation 178/2002 under EU legislation. This regulation states some basic
articles for food safety such as:-
 Safety- Article 14 states that if the food is injurious for health or not safe for use then it
should not be presented in market.
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 Presentation- Article 16 states that the labeling, packing, advertising, and presentation
where product get displayed must be similar to actual product, should not mislead
customers.
 Trace-ability- Article 18 says that each and every company must have knowledge about
their foods, food substances, food-producing animals supplied to them.
 Import- Article 11 states that if any product have imported to EU must follow the
guidelines of EU (Sampers and et. al., 2012).
 Export- Article 12 states that export of the food product must full fill the laws country to
which they are exported.
Conclusion
Food security is basic but needed parameter for a food organization. Food contamination
may cause to food spoiling and consumption of these type of food is a cause of diseases like food
poisoning and food-borne. To prevent this food security practices are best option for
organization, and government of many countries had make this mandatory for each and every
organization. Countries like UK and Australia have strict rules for food security and also for
import and export of food products.
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REFERENCES
Books and Journals
Escanciano, C. and Santos-Vijande, M. L., 2014. Reasons and constraints to implementing an
ISO 22000 food safety management system: Evidence from Spain. Food Control. 40.
pp.50-57.
Kafetzopoulos, D. P., Psomas, E. L. and Kafetzopoulos, P. D., 2013. Measuring the
effectiveness of the HACCP food safety management system. Food Control. 33(2).
pp.505-513.
Kirezieva, K. and et. al., 2013. Assessment of food safety management systems in the global
fresh produce chain. Food Research International. 52(1). pp.230-242.
Kirezieva, K. and et. al., 2013. Context factors affecting design and operation of food safety
management systems in the fresh produce chain. Trends in Food Science & Technology.
32(2). pp.108-127.
Lao, S. I. and et. al., 2012. A real-time food safety management system for receiving operations
in distribution centers. Expert Systems with Applications. 39(3). pp.2532-2548.
Luning, P. A. and et. al., 2015. Performance assessment of food safety management systems in
animal-based food companies in view of their context characteristics: a European study.
Food Control. 49. pp.11-22.
Milios, K. T., Drosinos, E. H. and Zoiopoulos, P. E., 2014. Food Safety Management System
validation and verification in meat industry: Carcass sampling methods for
microbiological hygiene criteria–A review. Food Control. 43. pp.74-81.
Motarjemi, Y. and Lelieveld, H., 2014. Fundamentals in management of food safety in the
industrial setting: challenges and outlook of the 21st century. In Food safety
management(pp. 1-20).
Sampers, I. and et. al., 2012. Semi-quantitative study to evaluate the performance of a HACCP-
based food safety management system in Japanese milk processing plants. Food
Control. 23(1). pp.227-233.
Tomašević, I. and et. al., 2013. Serbian meat industry: A survey on food safety management
systems implementation. Food Control. 32(1). pp.25-30.
systems implementation. Food Control. 32(1). pp.25-30.
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