Food Safety Management - Assignment Sample

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
Covered in PPT...........................................................................................................................1
TASK 2............................................................................................................................................1
2.1 Food spoilage agents.............................................................................................................1
2.2 & 2.3 Different methods of food preservation and its effectiveness.....................................2
TASK 3............................................................................................................................................3
3.1 Steps in a temperature control system...................................................................................3
3.2 Methods for safely storage of food.......................................................................................3
3.3 Importance of personal hygiene in controlling food contamination.....................................4
3.4 Evaluation of cleaning and disinfection as supporting process for safe production.............5
3.5 Problems related to pest control in food premises................................................................5
3.6 Need for hygienic design and construction of food premises...............................................5
3.7 Importance of training as a quality assurance mechanism....................................................6
TASK 4............................................................................................................................................6
4.1 Food hazard risk assessment.................................................................................................6
4.2 Food safety control system....................................................................................................7
4.3 Food safety guide for legislation compliance.......................................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Food safety management refers to process which provides surety about quality of
operations performed at food premises. Hence there are some legal norms, regulations which has
to obey by association. There are different sources through which these eatables are collected
such as farmers, vendors, etc. so quality is prime aspect before it must be used. Kitchen of
Restaurant, hotels are the places where food gets ready. So there are possibilities of getting
infected because there are different methods to preserve and processing of food (Beske, Land
and Seuring, 2014). This may lead to cause infection to eatable and cause illness to people. This
report is based on The Five Fields Restaurant which is British restaurant and Hotel Crown Plaza
situated in London UK. In this report, there is discussion about agents that cause food borne
illness and contamination of food, process through which food can be prevented from being
spoil, problems associated with pest control, assessment of food hazard risk, legislation related to
food safety, etc.
TASK 1
Covered in PPT
TASK 2
2.1 Food spoilage agents
Food spoilage refers to change in state of food item in undesired or un- agreeable way fro
normal state. This spoil can be identified with smell, taste, touch, sight. There are different
reasons due to which eatable gets spoil such as air, excess oxygen, water, etc. So managers of
The Five Fields Restaurant take care of some food Spoilage agents which affects quality of food
items are discussed as under-
Food spoilage agent Food items
Moisture Water is one of the important component for all the food items.
There is some specific amount of water which helps to maintain
vitamins, fibres of eatables. In case of excess or less moisture food
items gets affected (Chen and et. al., 2014). For instance: Fruits,
bread, corn flakes, sugar, flour, etc.
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Microbial Microorganism such as bacteria, mold, yeasts, fungi, etc. are the
reason of spoilage of food items. Bactria cause foul odors in meat, if
milk is kept under improper temperature, then this cause emergency
of fungi in it. Canned food, fish, chopped vegetables, etc.
Light When light is observed b food,then there are possibilities of
deteriorative reaction in food substance. Outer layer of food may
gets effected due to excess light. For instance: fruits, vegetables,
milk related products. etc.
2.2 & 2.3 Different methods of food preservation and its effectiveness
AC2.2: Discuss methods of food
preservation.
AC2.3: Evaluate the effectiveness of food
preservation methods.
Freezing This is the method through which food items
are stored at cool temperature. This method
is effective for The Five Fields Restaurant
because there are less possibilities of
emerging bacteria at lower temperature, so
food items are safe (De Boeck and et. al.,
2015).
Use of strong concentrations Alcohol, acid, salt, sugar are some high
concentration that helps Food and Beverages
manager at The Five Fields Restaurant in
reduction in growth of microorganism in
food items. With use of alcohol, bacteria
fungi can destroyed completely. Fruits are
vegetable can be effective with use of for
longer time because of pickling in vinegar.
Remove moisture Moisture is the reason due to which organism
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grow. Hence food items are dried through
sunlight, air, microwave oven and mixture
with sugar or salt. This is effective for The
Five Fields Restaurant because long term use
of material is possible.
TASK 3
3.1 Steps in a temperature control system
Temperature control refers to planning related to temperature for maintaining quality of
relevant product at hotel. There is requirement of different raw stuff for preparation of dishes at
Crown Plaza Hotel. Hence there is requirement of different temperatures at which processing of
raw stuff in finished goods for consumers. It is responsibility of managers to analyses
temperature properly which helps to keep good in good condition (Gil and et. al., 2015). There
are some steps which has to be undertaken for controlling temperature. Some steps are discussed
as under-
Delivery- This is the stage when raw material such as egg, meat, poultry, etc. are
delivered to organization. There is requirement of some specific temperature for the time of
carrying raw material from supplier to The Five Fields. This temperature in this step is 4-5
Degree Celsius.
Storage- After delivery, material is stored at warehouse or stock room of The Five Fields
Restaurant. At this level, there is requirement of 7- 10 degree Celsius. With this temperature, it is
easy to use material for longer time but regular check is required.
Preparation- Preparation is the stage in which processing is done. This stage is major
because this leads to provide dish to consumers. Temperature of 25 degree Celsius is required for
preparation of food. In case of excess or hot heat, material may get decayed.
Defrosting- Defrosting refers to preserve food material so it can use for longer time. This
is done when material is required in minutes quantity. This requires temperature of less than 15
degree Celsius.
Cooking- Cooking refers to process to convert food items in eatable manner. This stage
requires temperature less than 30 degree Celsius. If this temperature goes down from 25 degree
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Celsius then food might be uncooked or semi cooked. While if temperature is more than 33
degree Celsius, then food become overcooked which is not good in taste.
3.2 Methods for safely storage of food
In Hotel, there is requirement of different food items for different dishes, so in order to
use them at any time, manager of Food and Beverages at Crown Plaza Hotel has some measures
which are discussed as under-
Canning- This is the process through which eatables are packed in air tight containers.
This helps in protecting eatable from bacteria, enzymes, oxygen which are the major cause of
spoiling food items. There are work types of canning used by managers at Crown Plaza Hotel i.e.
Pressure and water bath canning (Grimm, Hofstetter and Sarkis, 2014).
Pickling- Pickling is the old process which is used to store eatables with the help of
vinegar and salt. In this process, there is process of fermentation which leads to safe food for
months. This is the process which is used by managers of Crown Plaza Hotel to retain fruits and
vegetables.
Salting- At Crown Plaza Hotel, there is major use of fish, meat, etc. which helps to
reduce water concentration and helps to kill microorganism from food items. Hence in order to
preserve pork, beef, sea food for longer time,this is the best method which Crown Plaza Hotel
can adopt.
3.3 Importance of personal hygiene in controlling food contamination
In Crown Plaza Hotel, there are many employees who are working to provide best quality
product and services to consumers. This helps to maintain good brand image and compete with
external environment. But as in UK, there is competition among restaurants so it is essential to
perform operations up to the mark quality. Hence in the context, personal hygiene is one major
component which has to be kept in mind by employees at well as managers of Crown Plaza
Hotel. Importance of personal hygiene is discussed as under-
 Personnel have to hand wash before starting to cook food. This is the main component of
personal hygiene which is significant and relevant for avoiding bacteria and viruses in
food items.
 In case of any wound, injury, there is requirement of proper dressing with water proof
dressing. This is significant because brand aids are the major cause of bacteria because it
remains wet when it comes in contact with water (Halford and et. al., 2014).
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 There is requirement of gloves and hair cap through which sweat, blood, hairs, finger
nails, etc. can be avoided. Hence possibilities of getting food contaminated is less.
 Use of clean uniform aprons, coats, etc. helps to reduce possibilities of effecting food
items in negative manner.
3.4 Evaluation of cleaning and disinfection as supporting process for safe production
Cleaning refers to the process of making something clean. This is the process which helps
to maintain hygiene factor in hotel. In Crown Plaza Hotel, there is requirement of different
sources to provide best services to consumers. Visual cleanliness is important because when
clean environment reduces possibilities of food infected.
Disinfection refers to the process through which microorganism can be killed. There are
different pesticides and other methods through which infection in food items. Managers of
Crown Plaza Hotel use different pest control to maintain quality off food items.
With the help of cleaning and disinfection, there is improvement in quality of food
products because managers of Crown Plaza Hotel have proper concentration on pest control,
quality, etc. With the help of proper cleaning and disinfection techniques, possibilities of
spoilage of food item, contamination is less. Hence cleaning and disinfection is part of process of
safe production (Lee and et. al., 2013).
3.5 Problems related to pest control in food premises
Pest control is the process through which small insects, pest, bed bugs, cockroaches, flies,
etc. present in kitchen can be controlled. These are important in Crown Plaza Hotel because there
are possibilities of effecting food items in case pest comes in contact with it. Hence there are
many advantages of using pest at work place. But at the same time, there are some problems
which arise due to pest control at Crown Plaza Hotel which are discussed as under-
 with use of pest at food premises, there are possibilities that food items gets effected in
case they are not properly covered. This may cause infection in them.
 There re possibilities that some personnel have allergy due to these pest controls so this
cause health or skin issue to them which affects quality of eatables.
 Some due to lack of knowledge to personnel of Crown Plaza Hotel, there is confusion in
use of pest and food items which are in powder or liquid for. This effected quality of food
in case pest control is kept near by food items.
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3.6 Need for hygienic design and construction of food premises
Crown Plaza Hotel is big hotel which has operations in different parts of country. So in
this case, it is essential to plan hygienic factor in appropriate manner. This helps to maintain
quality of product and services offered by Crown Plaza Hotel. When there is proper hygiene
factor at Crown Plaza Hotel, then employees also takes care of personal hygiene which is
maintain factor at food premises. With proper wall, ceiling, good quality paints, etc. there are
less possibilities of getting food contaminated. Construction of food premises helps in proper
flow of information because business activities are related to each other. With proper
construction of organization, workforce is aware about their roles and responsibilities and
authority to which they are answerable (Liu and Niyongira, 2017).
3.7 Importance of training as a quality assurance mechanism
Training refers to the process in which knowledge, skill, information, etc. of personnel
can be polished. These days, there are many changes which are taking place in external
environment such as technological changes, so it is responsibility of managers at Crown Plaza
Hotel to provide training to workforce. This helps them to work in accordance to external
market. Training is the technique which helps tin providing up to the mark quality services to
consumers. With training, managers of Crown Plaza Hotel has to analyse performance of work
force before and after learning program. Hence workers perform operations with best quality and
minimum wastage. So it is clear that raining is the technique which is used to get quality
assurance.
TASK 4
4.1 Food hazard risk assessment
At Hotels, thee are some risk which may effect performance of workers. Hence it is
responsibility of managers of Hotel Crown Plaza to control and take appropriate actions to
measures it. Some hazards are discussed as under-
Hazard Risk Control measure
Fire There is risk of fire broke out
at kitchen. There are
possibilities that while roasting
raw food stuff such as fish,
There must be proper
temperature controller which
helps in reducing possibilities
of smoke. While working in
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meat, beef, etc. there are
possibilities that ingredient
give excessive smoke (Lu and
et. al., 2015).
kitchen proper check on gas
helps to deal with fire broke
out and no fire catchy
substance must be present near
stove or burner.
Kegs and Gas stores Leakage of gas, improper
storing of gas.
In order to control this
measure, it is responsibility of
food and Beverages manager
of Hotel Crown Plaza to
regularly check gas stores.
Food handling There are possibilities that
personnel may get injured
because of spill hot items.
In order to control it managers
has to provide training to
serving staff. There must be
sufficient members that there
is no load on individual
personnel.
4.2 Food safety control system
There is requirement of control system which is significant for maintaining quality of
food which is significant for Hotel Crown Plaza to maintain good brand image in industry.
Hazard Analysis and Critical Control Point (HACCP) used by Hotel Crown Plaza. With the help
f this, there is proper control system in order to reduce possibilities of hazards at Hotel Crown
Plaza. This technique is based on some perimeters such as identification of control points,
establishment of limits, monitoring of process, corrective actions, verification, etc. With the help
f this principle it is easy to take actions through which measures can be taken to reduce infection
in food. This based on relevant market so consumer satisfaction can be achieved (Manning and
Soon, 2013).
4.3 Food safety guide for legislation compliance
There are some legal laws and regulations which has to be followed by Hotel Crown
plaza in order to maintain quality of food items. Some acts are discussed as under-
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Food Safety Act 1990- This act is applicable to England, Wales and Scotland. As per this
act, there must not be anything which is reason of damage to health of consumer who eat it. Food
labels, advertisements must not be misleading and false. Quality of food items must be up to the
mark of consumer's expectation.
 General food law : As per this law, there are some areas such as safety, imports exports,
labelling of product, etc. which provides information about products and services. This
law must be properly understood and read by managers of Hotel Crown Plaza.
CONCLUSION
From the above discussion, it is clear that there are different types of disease which cause
due to fungi, bacteria attacked on food items which cause physical or chemical contamination.
Clostridium perfringens, Hepatitis A, etc. are some examples which cause due to food borne
infection and poisoning. Moisture, Light, Microbial are some food spoilers which reduce the
quality of food items. There are some methods through which food can be preserved for long
time such as freezing, drying, etc. There are different temperatures which are required to manage
quality of food items such as Delivery requires 4-5 Degree Celsius. Personal hygiene factor,
training, etc. are the methods through which quality of eatables can be managed. There are some
laws such as food safety act 1990 which helps to make activities of food premises relevant and
more authentic.
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REFERENCES
Books and Journals
Beske, P., Land, A. and Seuring, S., 2014. Sustainable supply chain management practices and
dynamic capabilities in the food industry: A critical analysis of the literature
International Journal of Production Economics. 152. pp.131-143.
Chen, T. and et. al., 2014. A hybrid fuzzy evaluation method for safety assessment of food-waste
feed based on entropy and the analytic hierarchy process methods. Expert Systems with
Applications. 41(16). pp.7328-7337.
De Boeck, E. and et. al., 2015. Food safety climate in food processing organizations:
development and validation of a self-assessment tool. Trends in Food Science &
Technology. 46(2). pp.242-251.
Gil, M. I. and et. al., 2015. Pre-and postharvest preventive measures and intervention strategies
to control microbial food safety hazards of fresh leafy vegetables. Critical reviews in
food science and nutrition. 55(4). pp.453-468.
Grimm, J. H., Hofstetter, J. S. and Sarkis, J., 2014. Critical factors for sub-supplier management:
A sustainable food supply chains perspective. International Journal of Production
Economics. 152. pp.159-173.
Halford, N.G. and et. al., 2014. Effects of abiotic stress and crop management on cereal grain
composition: implications for food quality and safety. Journal of Experimental Botany.
66(5). pp.1145-1156.
Lee, J. E. and et. al., 2013. Does transformational leadership style influence employees’ attitudes
toward food safety practices?. International Journal of Hospitality Management. 33.
pp.282-293.
Liu, A. and Niyongira, R., 2017. Chinese consumers food purchasing behaviors and awareness
of food safety. Food Control. 79. pp.185-191.
Lu, Y. and et. al., 2015. Impacts of soil and water pollution on food safety and health risks in
China. Environment international. 77. pp.5-15.
Manning, L. and Soon, J.M., 2013. Mechanisms for assessing food safety risk. British Food
Journal. 115(3). pp.460-484.
Online
What are foodborne illnesses?. 2018. [Online]. Available through :
<https://www.niddk.nih.gov/health-information/digestive-diseases/foodborne-
illnesses>.
Describe why food spoils. 2012. [Online]. Available through :
<http://www.foodsafetysite.com/educators/competencies/general/spoilage/spg1.html>.
THE 5 BEST WAYS TO PRESERVE FOOD. 2019. [Online]. Available through :
<https://www.canadianliving.com/food/food-tips/article/the-5-best-ways-to-preserve-
food>.
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