Food Safety and Preservation Techniques

This assignment delves into the critical aspects of food safety and preservation. It examines different methods employed to maintain food quality, prevent spoilage, and mitigate health risks. Topics covered include temperature control, sanitation practices, antimicrobial packaging, and non-thermal processing techniques like ozone treatment. The assignment emphasizes the importance of adhering to regulations and implementing best practices to ensure consumer safety.

Food safety Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Presenting the control which is required to prevent physical and chemical contamination
of food.........................................................................................................................................1
1.2 Comparing the characteristics of food poisoning and food borne infections........................1
1.3 Presenting how food- borne illness can be controlled..........................................................1
TASK 2............................................................................................................................................1
2.1 Categorise the food spoilage agents......................................................................................1
2.2 & 2.3 Presenting the methods and effectiveness of food preservation.................................2
TASK 3............................................................................................................................................4
3.1 Presenting the key steps in a temperature control system....................................................4
3.2 Presenting the methods for the safe storage of food.............................................................5
3.3 Evaluating the importance of personal hygiene in the control of food contamination.........5
3.4 Evaluating cleaning and disinfection as a process supporting safe food production............6
3.5 Presenting the problems associated with pest control in food premises...............................6
3.6 Justifying the need for hygienic design and construction of food premises.........................6
3.7 Presenting the importance of training as a quality assurance mechanism............................7
TASK 4............................................................................................................................................7
4.1 Producing a food hazard risk assessment..............................................................................7
4.2 Explaining a food safety control system...............................................................................8
4.3 Presenting a food safety guide for legislation compliance....................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food safety management is a way that reduces the risk of food-borne illness and inn
today's world, all the peoples are aware from the food safety and its hygiene. The report also
helps to understand the importance of food safety management system and chosen restaurant for
the study is Prezzo which is a medium sized firm in UK who offers the best Italian food with
reasonable rates. Report presents the control measures to prevent the physical and chemical
contamination of food and also compare the characteristics of food positioning and food borne
infectious. Further report describe the agents of food- spoilage and different methods of food
preservation with its effectiveness. Study describe the importance of effective prevention system
in order to control the food contamination and then producing the control and food management
system.
TASK 1
1.1 Presenting the control which is required to prevent physical and chemical contamination of
food
Enclosed in PPT
1.2 Comparing the characteristics of food poisoning and food borne infections
Enclosed in PPT
1.3 Presenting how food- borne illness can be controlled
Enclosed in PPT
TASK 2
2.1 Categorise the food spoilage agents
Food spoilage is that process in which food is start deteriorating which is not even eaten
by a person. In other terms, it is also spoil because of its packaging and storing ways because the
conditions are not favourable for food. Food is spoiled due to following agents:
Agents How food affects
Bacteria It is responsible for the spoilage of food such that when bacteria breaks down
in a food, they create acid in food. Though, bacteria is not harmful for food but
1

it changes the taste which cause harmful to human body (Pandiselvam and
et.al., 2019).
Yeast This agent is responsible for the decomposition of those foods who have high
sugar content. But on the other side, this is also benefited for some food such
as bread, cider and alcoholic beverages.
Temperature A low temperature also affect the food in negative way such that meat cannot
be stored below 5 degree Celsius because it causes food spoilage.
Moisture If the food is stored in humid or moist environment then the chances of getting
spoiled are more than to stored in dry atmosphere (Marquez and et.al., 2019).
2.2 & 2.3 Presenting the methods and effectiveness of food preservation
Food preservation is the method that prevents the growth of some micro- organism from
yeast, bacteria etc. there are many methods which helps to prevent the food from getting spoiled
such as:
Method Discussion Effectiveness
Freezing This is method through which the growth
of microbes are slows down (Food
preservation methods, 2018).
It is one the effective food
preservation method because it
slows down the growth rate of
micro- organism but did not
eliminate them completely. It is
only used in Prezzo to preserve the
food for shorter period.
Drying It is another method in which water is
removed through heating and evaporation.
This method is applicable to
preserve grains and pulses only in
Prezzo (Garud, Negi and Rastogi,
2019). Through drying, the grains
are prevented from the getting
spoiled.
2

Pasteurisation It is a method which involves the heating of
food that kills the disease cause by
microorganism.
Through pasteurisation, the food is
heated with low temperature that
helps to reduces the level of
spoilage organism through
minimum effect on food value.
Such as Milk is the common
example which is pasteurised at 63
degree Celsius for some times.
Canning It is used when the food is stored for long
time.
This is used when food is cooked
under a pressure in order to attain a
temperature which is high enough
to destroy the microbes (Malhotra,
Keshwani and Kharkwal, 2015).
But this method also affect the
quality of a food which is
preserved by Prezzo such that it
changes the taste.
3

TASK 3
3.1 Presenting the key steps in a temperature control system
Storage: The ideal temperature range is 10 degree to 15 degree Celsius to store the dry
foods. In order to keep the food stored in better place will also help to prevent the food from
getting spoilage. Apart from this if the food is stored in high or low temperature then it gets
spoiled immediately.
Defrosting: In order to defrost the food in a refrigerator, make sure that the temperature
is around 4 degree Celsius i.e. 40 degree Fahrenheit. Though it takes long time to defrost the
food but the quoted firm should be allow at least 24 hours for every 2.5 kg, as it takes a whole
day to defrost (Globerman and Beyar, 2018).
Cooling: The ideal temperature for cooling the food is 41 F or less than it so that it helps
to use the food even for next day as well.
4
Illustration 1: Temperature control system
(Source: Temperature control system, 2017)

Cooking: the cooking temperature for egg, fish and meat is 145 F or above, while a for
chopped meat the temperature is about 155 F for 15 seconds. Therefore, the hot food should be
maintained at 140 F or above than it.
Reheating: The food which are reheated then they must reach a minimum internal
temperature at least 165 F only for 15 seconds (Baylis and Pullabhotla, 2018). It is essential to
reheat the food rapidly and its minimum temperature must reached within 2 hours.
3.2 Presenting the methods for the safe storage of food
Freezing the food: It is common method which is used by Prezzo in order to store the
food safely. In this method, the food are stored in refrigerator with prescribe temperature. Such
that at low temperature, the vegetables and fruits retain the essence and freshness and on the
other side, kiwi and berries should be stored in airtight jar because they release some juice
(Luckose, Mamatha and Chauhan, 2019). In this way, the soft fruit can easily be stored up to 9
months.
Pickling: It is one of the oldest method which is used to store food by using vinegar and
salt brine. Therefore, through this method, he food can be stored in Prezzo up to the months to
preserve vegetables and some fruits in a jar.
Canning: In this process, the food is sealed in airtight container that helps to keep
bacteria away. Through this, the oxygen cannot destroy the food and the food is preserve for long
time.
Drying the food: Dehydration is the simplest method to store the food in safe manner. It
is also analyzed that drying helps to keep all germs away from the food and keep the water
content low (Chitrakar, Zhang and Adhikari, 2018).
3.3 Evaluating the importance of personal hygiene in the control of food contamination
It is quite necessary for the restaurant, that when preparing or cooking food for others, it
is recommended to take some precautions in order to makes sure that the food is not
contaminated because of anything which a worker is wear such that their hair, saliva, sweat,
blood, nails and jewelry.
Therefore, it is recommended to Prezzo that wile preparing for the food, they should wear
the gloves that helps to protect the food from contamination. Further those gloves should also be
changed as of when the hands washed (Harris and et.al., 2019). They should also wear apron and
clean uniforms that helps to minimize the contamination. Moreover, they should also use
5

sanitizer foot-bath in order to eliminate the bacteria on the shoes. Then no heavy jewelry should
be allowed by the manager because it may cause contamination of food.
3.4 Evaluating cleaning and disinfection as a process supporting safe food production
In Prezzo, cleaning and disinfection are important key aspect regarding a process of
supporting food production. Cleaning is defined as the removal of soil, dirt, grease and food
residue while disinfection is to reduced the level of physical and chemical methods. Such that
there are many reasons for keep the restaurant clean and disinfected because of the following
reasons:
 To remove diseases which cause pathogens and also helps to prevent from food
poisoning.
 Through cleaning, it helps to reduce the risk of food contamination as well as accidents
such as food waste, tripping on waste-weir (Marriott, Schilling and Gravani, 2018).
 It has been analyzed that through cleaning and disinfection it helps to reduce the risk of
physical contaminants such as dirt, hairs etc.
 This also helps to prevent the transfer of some products and ingredients and also helps to
avoid some microbial contamination.
3.5 Presenting the problems associated with pest control in food premises
Pest control is a management strategy through which flies, cockroaches and rodents are
been controlled and also helps to prevent the food from any spoilage. In a restaurant, it takes
years to build a good reputation but it takes only one pest infection to destroy it. For Prezzo, pest
control is another problem that also affect its brand image. In food premises, after pest control, if
employees uses that area without proper cleaning, then it leads to physical contamination and as
a result, the food is getting spoiled (Al-Shabib, Mosilhey and Husain, 2016).
In the same time if that physical contaminated food is served to the customers then it also
leads to food poisoning and food borne illness as well. Therefore, it is quite necessary for the
restaurant and all the food premises to do proper cleaning even after doing pest control in order
to prevent the food from some physical contamination (Pest control, 2018).
3.6 Justifying the need for hygienic design and construction of food premises
The design of food premises should be proper and hygienic because only unique and
innovative construction helps to attract large customers towards it. Therefore, the layout and
6

design of food premises should allow the staff to clean and disinfect the entire premises. This
should also allow good food hygiene practices to take place and also prevent pest accesses.
Moreover, there is a need of hygiene in Prezzo as well because it helps to keep the restaurant
clean and attractive, as it has been analyzed that people also needs a healthy and safe
environment with the best quality of food (Baluka Miller and Kaneene, 2015). That is why
hygiene design and good construction will definitely lead to have a brand image in market and
keep attracting many customers towards it.
Apart from this, while constructing the restaurant, ventilation should be done that helps to
remove the greasy air, steam and cooking smell, it provides a comfortable environment for the
staff as well as customers (Siau and et.al., 2015). Thus, it shows that in quoted restaurant, a good
hygienic design and construction will help to keep the food safe and secure.
3.7 Presenting the importance of training as a quality assurance mechanism
In Prezzo, it is quite important to provide proper training sessions to their employees
because it helps to provide the best quality of food to their customers. Such as, in a firm if new
employees join, then they did not understand the working culture and at that time there is a need
to provide proper training session that assist them to provide the best quality of services to their
customers (Taylor, 2018). Apart from this, as Prezzo is also keep working on providing the
quality of healthy food to their customers and that is why it is quite important for a firm to
provide proper training sessions to their employees which further assist to leads better quality of
food service.
TASK 4
4.1 Producing a food hazard risk assessment
Area of risk Hazard Control measures
Preparation Bacterial growth of further
contamination
 By using clean equipments.
 Through personal hygiene.
 By minimizes the handling times.
Cooking Presence of some harmful  It can be control only through
7

bacteria adequate cooking such as by cook the
food at proper temperature.
Manual Handling Handling some heavy items
such as flour, boxes of meat,
trays of crockery.
 Heavy items should be stored in
shelves in order so that the employees
can be lift them easily.
 Provide proper training to staff (Dale
and Plunkett, 2017).
Slip and Trips Due to slippery floors, the
customers and employees
get tripped and they may get
injured.
 Staff should clean up the spillage
immediately and leave the floor dry.
 Good lightening in all the areas.
 Trailing cables should not be on
walkways.
4.2 Explaining a food safety control system
A food safety control system in UK is the best way that helps to protect the customers'
health and provide them the best quality of food services. Such as in UK, Hazard Analysis and
Critical Control Points (HACCP) is the system that is introduced in order to keep aware all the
restaurants about hygienic also identifies specific chemical and physical hazard that causes
negative impact upon the food or spoiled it completely.
Apart from this, Assured safe catering (ASC) is another food control system that is
introduced by the government who looks only at catering operation step by step. It is also
realized that through proper monitoring and by carefully analyzed every step of the catering
operation will affect the safety of food in positive way (Frewer and et.al., 2016).
Moreover, Sanitation Standard Operating Procedure (SSOPs) is another food safety
control system that describes an effective sanitation before and after operations. A good cleaning
will helps to keep the system up to date and also prevent some injuries such as slipping and
tripping. Thus, these are the food safety control system that helps to creates awareness to every
restaurant and provide good and best quality of food.
4.3 Presenting a food safety guide for legislation compliance
There are many food laws which must be compliance by Prezzo and these are as follows:
8

 Food Safety Act, 1990: Under this act, any restaurant or food premises did not include
anything in food and treat the food in any way which may cause damage to the health of
people. In addition to this, the business should also sell the food and provide the best
quality which the consumers are expected (Koupaie and Eskicioglu, 2015). Further, the
food should be labeled and advertised in proper way so that it does not lead to any carry
any wrong information.
 Food safety and Hygiene Regulation, 2013: This act states that the restaurant should be
proper clean and sanitized and it also is quite necessary to provide the food in the best
quality. It has been analyzed that Prezzo is also compliance with these laws and also
maintain hygienic, such that it has cleaned and disinfected floor, uses fresh raw material
and serve the food in clean utensil. This shows that it keep adhering food safety laws.
CONCLUSION
By summing up above report, it has been concluded that Prezzo is a small restaurant
where a food safety measures are adopted and as present study concluded that different control
measures that leads to control food poisoning and food borne illness. Moreover, report further
concluded the process that can effectively prevent food spoilage and also helps to preserve the
food quality. Further it also concluded the importance of effective prevention system which leads
to control the food contamination and through effective food safety control system, Prezzo can
also maintain the quality of food. Report also concluded that there are many food laws which
must be adhere by the quoted firm in order to take a business to next level of success.
9

REFERENCES
Books and Journals
Al-Shabib, N. A., Mosilhey, S. H. and Husain, F. M., 2016. Cross-sectional study on food safety
knowledge, attitude and practices of male food handlers employed in restaurants of King
Saud University, Saudi Arabia. Food Control. 59. pp.212-217.
Baluka, S. A., Miller, R. and Kaneene, J. B., 2015. Hygiene practices and food contamination in
managed food service facilities in Uganda. African Journal of food science.9(1). pp.31-42.
Baylis, K. and Pullabhotla, H. K., 2018. Safe and Secure: Impact of Safe Storage Technology on
Food Security in India.
Chitrakar, B., Zhang, M. and Adhikari, B., 2018. Dehydrated foods: Are they microbiologically
safe?. Critical reviews in food science and nutrition, pp.1-12.
Dale, B. G. and Plunkett, J. J., 2017. Quality costing. Routledge.
Frewer, L. J. and et.al., 2016. Risk/benefit communication about food—a systematic review of
the literature. Critical reviews in food science and nutrition.56(10). pp.1728-1745.
Garud, S. R., Negi, P. S. and Rastogi, N. K., 2019. Improving the Efficacy of Ozone Treatment
in Food Preservation. Non-thermal Processing of Foods, p.5.
Globerman, O. and Beyar, M., DePuy Synthes Products Inc, 2018. Temperature control system.
Harris, K. J. and et.al., 2019. Restaurant employees and food safety compliance: motivation
comes from within. Journal of Foodservice Business Research.22(1). pp.98-115.
Koupaie, E. H. and Eskicioglu, C., 2015. Health risk assessment of heavy metals through the
consumption of food crops fertilized by biosolids: A probabilistic-based analysis. Journal
of Hazardous Materials.300. pp.855-865.
Luckose, F., Mamatha, B. S. and Chauhan, O. P., 2019. Commercialization and Regulatory
Issues of Non-thermal Processed Foods. Non-thermal Processing of Foods, p.201.
Malhotra, B., Keshwani, A. and Kharkwal, H., 2015. Antimicrobial food packaging: Potential
and pitfalls. Frontiers in microbiology. 6. p.611.
Marriott, N. G., Schilling, M. W. and Gravani, R. B., 2018. Principles of food sanitation.
Springer.
Pandiselvam, R., and et.al., 2019. Ozone based food preservation: a promising green technology
for enhanced food safety. Ozone: Science & Engineering.41(1). pp.17-34.
10

Siau, A. M. F. and et.al., 2015. Food court hygiene assessment and food safety knowledge,
attitudes and practices of food handlers in Putrajaya. International Food Research
Journal.22(5). p.1843.
Taylor, J., 2018. Quality assurance of chemical measurements. Routledge.
Online
Pest control. 2018. [Online]. Available through: <https://bpca.org.uk/Test-News/pest-control-
procedures-in-the-food-industry-a-recipe-for-success/197384>.
Food preservation methods. 2018. [Online]. Available through:
<https://www.toppr.com/guides/evs/mangoes-round-the-year/food-spoilage/>.
11