Food Safety Management Services

The assignment report focuses on food safety management services for Ledbury's food restaurant in London. It emphasizes the importance of preventing food contamination and highlights the significance of time and temperature control systems. The report also discusses good safety legislation to provide a safety guide for food handlers and premises.

FOOD SAFETY
MANAGEMENT

INTRODUCTION
Food Safety and hygiene has become one of emerging demand in the food industry. It is
crucial to have reduction in the risk of food borne illness that can cause with biological hazards
such as virus, parasites and natural toxins (Anandharamakrishnan and Ishwarya, 2019). Thus,
food safety management system identifies, evaluates, control food hazards at all level of food
supply chain. Moreover, Food safety guidelines is essential to maintain quality as well as the
shelf life of the food products.
The present report is based on business activities of The Ledbury, it is one of best
London restaurant. The main aim of this entity is to provide quality services to customer. The
food safety management system involves things as interactive communication, system
management, perquisites programs and HACCP principles.
Furthermore, report will cover the following topics to discuss the controls required to
prevent physical and chemical contamination, Characteristics of food poisoning and food borne
infections, controlling measures of Food borne illness, methods and effectiveness of
preservation, key steps in temperature control etc. Lastly, Food safety guide for legislation
compliance will be define.
LO 1
1.1
The term Food contamination termed out as presence of harmful chemical and
microorganism in food that can cause consumer illness. There are various things that corrupt the
food but mainly are as-
 Physical- It happens when actual objects contaminated foods. This can cause injury to
an individual who inadvertently consumes the foreign object.
 Chemical- It mainly occurs when food come into contact with chemical and this lead to
chemical food poisoning (Carocho and et.al., 2019).
 Biological- This is contamination in which bacteria and toxin contaminate the food and it
is common cause for food poisoning and food spoilage. The common place for bacteria to
survive are The human body, Dust, Raw meat, pest, air and kitchen cloths etc.
List of control to Physical contamination- There are some common sources of physical
contamination as-

 Hair- The person who is cooking should wear hair cap so that food can prevent from
contaminated.
 Glass or metal- it can also be occur when items of the kitchen are not maintain in proper
conditions. Thus, roughened and damaged crockery or utensils should not be in use.
 Pest- The things as mice, rats and cockroaches can contaminate the food.
 Fingernails- The person should always keep the nails short and clean in order to prevent
the contamination and also ignore to wear fake nails (Delaporte, Cladière and Camel,
2019). Dirt- The food can be contaminated, if person use it without washing fruits and
vegetables.
List of control to Chemical contamination - There are some common sources of chemical
contamination as-
 Kitchen clean-up agents- The correct stock of the kitchen cleansing chemical is
essentials. Thus, there is no need to keep food stored in the same place and always use
the neat and clean products for kitchen use.
 Unwashed fruit and vegetables- under it, pesticides and fungi-sides mainly uses in
fruits to help them grow ( Filippini and et.al., 2019). So, it is crucial to properly wash all
fruits and vegetables before eating them.
 Pest control product- The items like fly spray and rat poison are hazardous if it
consumed. Thus, store keep this products stay from food items.
 Food contained made from non safe plastics- The containers as plastic are not made to
reused.
Brief remarks to control required to prevent physical contamination-
The Ledbury Restaurant managers must be ensures that the employees are not part of
physical contamination of food. At time when food is purchased, it must be immediately taken to
home and store to keep in containers at proper temperature. All food must require refrigeration
and must be stored in below 40 degrees Fahrenheit.
Brief remarks to control required to prevent Chemical contamination
The managers of Ledbury Restaurant must provides training to food handlers that how to
store the food safely. Thus, packaging of food items must be check on regular purpose. The firm
must keep equipment and utensils in a good condition and it must be regular clean and maintain
them.

1.2
The variation between food Poison and Food born illness is as-
Food Poisoning Food born illness
 It can be happen due to eating of some
contaminated food and also creates
some skin allergies (Fleetwood and
et.al., 2019). It is not that much serious
the most of the people get better within
few days without the treatment.
 The food borne illness can be happened
by the ingesting food containing toxins
that has been formed by the bacteria
and all are resulted from the bacterial
growth in the commodities as food.
Hence, it can be concluded that Food poisoning and borne illness are mainly used
interchangeable by the consumers. Thus, both things are having differ meanings. Food-borne
illness is the kind of infection that results from eating contaminated food. In addition to this, it
can be said that food poisoning is a form of borne illness that caused by the ingestion of
performed toxins.
Food borne illness
 Diarrhoea
 Abdominal camps
 Nausea
 Fever
 Vomiting
Distinctives of food poisoning and food borne infections mentioned.
 In Food poisoning, It reacts quickly as within a hour of having consumption of
contaminated food. Thus, affects as numbness an tingling of arms, face and legs and can
also happen headache, dizziness and nausea.
 The Food borne illness affects as person get sick within the few minutes or may be affect
after several weeks.

1.3
Food born illness can happens to a person from eating food contaminated with bacteria
and other pathogens such as parasites or viruses (Fletcher and et.al., 2019). Thus, person can get
ill in any form as fever, diarrhea, vomiting, abdominal cramps etc. Thus harmful bacteria are
most common cause of food-borne illness.
List of Food borne illness-
 Salmonella.
 Norovirus (Norwalk Virus)
 Campylobacter.
 E. coli.
 Listeria.
 Clostridium perfringens.
How each illness can be controlled-
The preventyion can be begin with adequate method of cooking and processing of food
can also works as to kills bacteria. Thus, controlling meanures as-
 Refrigerate food promptly stands at room tempreture fir more than 2 hours.
 Then person should always wash hands before touhing food and after using bathroom,
changing diapers and handling pets as well as after handling raw meat, poiltry, fish or
eggs.
 Sepration of raw meat as it can be dione as to keep Fish and poultry on one side of the
shopping cart so that it can prevent from teh contemption.
TASK 2
2.1 Description on the categories of food spoilage agents affects food.
The term food spoilage can be termed out as to have spoilage in the color, flavor, taste,
texture and nutritional value of food and this is unsuitable and not edible to consumption of
human. Thus, categories of Food spoilage has been defined in below defined manner as-
Categories of food spoilage Affects to food
Bacteria It is one of the most abundant microorganism
that found on earth. It is in tiny size and may
vary in shape. This kind of bacterial aids to

covert the milk into curd.
Protozoa These are single celled microorganism and can
also cause disease like food poisoning etc.
Fungi It is mostly presents in damped and warmed
places and turn on the dead and decomposition
matter ( Hussein and Singh, 2019).
Temperature It is factor that is responsible for spoilage in
food.
2.2
Preservation of food is helpful in order to avoid wasting of food. It is the process y which
the food can be stored by special methods. Thus, cooked and uncooked food can also get
preserved in different manner. There are some methods of food preservation as-
List of Methods of food preservation Discussion of affects
Freezing The food should be kept in refrigerator can
remain fresh (Yang, Wei and Pei, 2019). Thus,
germs do not grow easily in places as cool.
Furthermore, food items can be preserved with
it as milk vegetables, fruit and cooked food by
keep them in refrigerator.
Boiling With the use of it, food can be preserve for
short period. Thus, germs in milk can be killed
with pasteurization.
Salting The salt can also add to preserve pickles and
fish.
Sweetening By the use of excess sugar in food also act as
preservative. For storage of food for long time
in jams, jellies and murabbas can be done by

adding sugar.
Dehydration The some food product first dried in sun to
stop the growth of bacteria in them. These food
as are raw mangoes, fishes, potato chips can all
be preserved by this method.
Canning Under this method, air is abstracted from food
and can also be kept in air-tight cans so that
bodily structure do not grow in this products
(Yarberry and et.al., 2019). Thus, food items
like seafood, vegetables and dairy products
etc.
2.3
Thus, evaluation of the effectiveness of food preservation methods are defined in following
manner as-
1. With the help of better preservation, the germs do not grow easily in food that has already
been preserved and also make it safe to eat.
2. Preservation in food enables us to enjoy seasonal fruits like mangoes and strawberries even at
the time during off-season (How to Prevent Chemicals from Contaminating Your Workplace,
2019).
3. The method of deep freezing is useful in terms to keeping food, vegetables, meat and fish in
the freezer for a long period.
4. The excessive use of salt and sugar for preserving the food is not good for health.
5. The some method of food preservation may also lead to loss of nutrients.
TASK 3
3.1
These key steps as are-

Storage – To keep the Food 4 degree Celsius or colder the safe and this is the safe temperature
for refrigerated storage. Thus, all the carcass meats must be unwrapped and hung so that air can
be circulate around it.
Delivery- The thermometer should be used to ensure that the temperature of chilled food
deliveries must be less than and equal to 5 degree Celsius and frozen food should not be greater
than -18 degree Celsius. Thus, if any food is delivered at wrong temperature then it will be
rejected.
Cooking- The food must be cooked at the temperature of 145 degree to food products as eggs,
fish, meats (Keep food safe with time and temperature control, 2019). Thus, microwave cooking
to 165 F.
Cooling- Food must be cooled from 140 to 70 F within 2 year and from 70 to 41 F in the
additional 4 hours. Thus, main goal of cool food as quickly as possible.
Reheating- Food that us reheated is reach to the minimum internal temperature of at least 165 F
for the tome of 15 seconds. Thus,warmers, steam tables, and other equipment do not heat food
quickly and also cannot be used for reheating he food.
3.2
There are some method that is available for food preservation and these are using by
Ledbury manager for preserving food items as-
 Drying- The commodities as fruits, vegetables, tubers cassava and potatoes cannot be
stored for long in fresh state and without spoiling can also be preserved from drying.
Thus, dried food can be eaten in their dry state. Thus, vegetables, potatoes all are needed
to be cooked by boiling in water.
 Smoking- The smoking meat and fish is highly recommended method in terms to
prolonging their storage life. At this method, fish is firms cooked over the high fire and
smoke dried for one to five days over the low fire.
 Salting- It is one of simple food preservation method and can be useful to prolong shelf
life for few days. The salt works as to takes out the moisture and it aids to develop
bacteria.
 Boiling- The boiling of foods also kills food microbes. Thus, food as perishable can be
boiled, cooled and also easy to kept in clean containers and can be used within a day.

3.3
Personal hygiene is very crucial to prevent the food poisoning. At the time of handling
the food, it is essential to wash the hands properly. The Food handlers must be properly trained
in safe food handling. The employees health and hygiene are divided into terms as cleanliness
and disease control (Anandharamakrishnan and Ishwarya, 2019). Thus, at time of food
preparation the hairs of person must be tied or can also have the use of net cap. The hair in food
can be a both microbiological and physical contamination. Furthermore, in order to avoid the
cross contamination of food it is very important to wash hands frequently.
3.4
In order to have the safe food production the processes as are-
 Cleaning- The cleaning in food industry is not am easy task. It is very crucial to maintain
and guarantee food safety. The cleanliness is term that work as to complete removal of
residues and soil from surfaces and leaving them clean so that subsequent disinfection
will be effective (Carocho and et.al., 2019). This is process that helps to remove the dirt
but not that effective to kill pathogens.
 Disinfection- It is method in which microorganisms are killed so that the number can be
reduced to the level or it may not be the harmful to health nor the quality of perishable
commodities.
3.5
The prime responsibility of Ledbury is to have the food safety. Thus, food service
establishment mainly attracts pest food. Thus, food, shelter and water are three thing that needs
by any pest to have long term survival. In addition to this, it can be stated that the Pest enter into
food with mainly one of two ways as-
 Direct incorporation that means bodies and part of the bodies as insects, mites, rodents
and other animals (Delaporte, Cladière and Camel, 2019).
 The contamination of food or and surface by the metabolic products released by those
pest.
Hence, it can be stated that elimination of food, water and shelter can significantly reduce the
risk of pest infestation.

3.6 Justification on hygiene design and construction of food premises.
The Ladbury manager put their major focus over facilities as location, design and
construction of food premises ( Yang, Wei and Pei, 2019). It is very helpful in terms to give the
foundation for controlling the external risk to food safety and also improvise the ability to
maintain safety and also aids to remove waste.
Location- The effective facility located to have reduction in the risk from-
 Environmental and industrial pollution.
 Pest infestation
 Waste accumulation and also allow removal of food solid and liquid waste.
Design and construction- The food premises must be externally and internally should enable
maintenance, cleaning and hygiene practice. There must be prevention of physical, chemical and
biological contamination.
The floors must be constructed of material that is easy to clean, safe to walk on and constructed
that allow to adequate drainage without puddling.
Drainage system must be adequate for the facility and also designed to prevent contamination.
Hygiene facilities in food production- There must be suitable facilities in terms to cleaning
food, utensils and equipments and should be adequate sanitation facilities so that supply of water
can be facilitated effectively.
3.7
The quality assurance can be termed out as set of activities that aids to ensure quality in
processes with help of which product can be developed (Filippini and et.al., 2019.). It is one of
the proactive process that aims to prevent defect by concentrating in the process that aids to
make the commodities. Thus, food handlers in Ledbury are providing better quality facility so
that with help of maintaining quality standards and adhering to quality requirement helps to have
enhancement in the brand image of the enterprise. Thus, quality assurance mechanism is
effective tool that aids to maintain the reliability of products.
4.1
The health and safety executives advises employers to follow the step that aids to carry
out workplace risk assessment effectively. These as are-
 Identify hazards- The employer of the Ledbury should take the initiatives in order to find
out the physical, chemical and biological hazards.

 Decide who can get harmed- The employer to the enterprise must works as to look and
review the work routines in all different locations at place where staff are employed
(Fleetwood and et.al., 2019).
 Assess the risk and take action- The employer must consider that how likely each hazards
cause harm. Employer must decide that in remaining hazard risk remains high, medium
and low.
 Make record of findings- The risk assessment is a document. This record must be
inclusive of details with help of which proper action can be taken to reduce and eliminate
the risk.
 Review the risk assessment- The safe working practices must be applied in order to take
proper action so that each thing in food premises as Ledbury can be done effectively.
4.2
The one of the principles aim of national food control system as protecting the health of
public by reduction in risk of food-borne illness ( Fletcher and et.al., 2019). Thus, better
contribution to economical development aids to maintain customer confidence in food system
and also works as to providing a sound regulatory foundation for domestic and international
trade in food.
4.3
The food safety legislation aids to maintain the quality of food and to protect the health
and safety of customer by reduction in the food related risk. Thus, food safety guide for
legislation compliance as-
 Food safety act 1990- This act has stated that food commodities must be comply with
food safety requirements (Hussein and Singh, 2019). It is must be of nature, substances
and quality demanded so this all can be correctly demanded.
 Food safety and hygiene regulations 2013- This is the act that provides enforcement
relation to maintain the quality of food. It is place and an obligation on food business
operators in order to ensure that all activities can be carried put in the hygienic mode.
Under this act an offence to supply food and it is unsafe and harmful to health of human.

CONCLUSION
Based on the above report it can be concluded that Food safety management services
enables as to systematic method for analysing the food processes, determining the possible
hazards and designing of critical control points. The present report has covered the business
activities of Ledbury, it food restaurant and located in London.
Furthermore, this report has given its major emphasise on food contamination so that
preventive measures can be identified, the temperature control system has defined in order to get
depth insight about the particular temperature. Lastly, the good safety legislation has been
defined in order to provide safety guide for food handlers and premises.

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Online
How to Prevent Chemicals from Contaminating Your Workplace. 2019 [Online] Available
through :<http://safetystoragesystems.co.uk/blog/how-to-prevent-chemicals-from-
contaminating-your-workplace/>.
Keep food safe with time and temperature control. 2019. [Online] Available through
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