Food Safety Management System Report

The provided report is about managing food quality effectively in a restaurant chain like Zizzi. The project focuses on Italian cuisine and emphasizes the importance of proper food safety management systems. It involves analyzing and examining food before serving, applying article 14 for determining serving and supplies of food.

Food Safety Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Controls required for prevent physical and chemical contamination...................................1
1.2 Comparing characteristics of food poisoning and food borne infections.............................1
1.3 Controlling of food-borne illness..........................................................................................2
TASK 2............................................................................................................................................2
2.1 Categorisation of food spoilage agents that affect food........................................................2
2.2 & 2.3 Discussion of methods of food preservation and their evaluation..............................3
TASK 3............................................................................................................................................3
3.1 Key Steps in temperature control system..............................................................................3
3.2 Methods for the safe storage of food.....................................................................................4
3.3 Importance of personal hygiene in the control of food contamination.................................4
3.4 Cleaning and disinfection as a process supporting safe food production.............................5
3.5 Problems associated with 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....................................................5
TASK 4............................................................................................................................................6
4.1 Food hazard risk assessment.................................................................................................6
4.2 Food safety control system....................................................................................................6
4.3 Food safety guide for legislation compliance.......................................................................6
CONCLUSION................................................................................................................................7
REFERENCES ...............................................................................................................................8

INTRODUCTION
Food industry manage different kind of activities in which they provide effective services
to their customers at a large scale. For them, it is necessary that they concern about quality of
food and services. Main motto behind this activity is to provide quality services to customers
according to their needs and demand. Through this process, a firm can easily develop strong
relation with their user as well as customers (Akhtar, Sarker and Hossain, 2014). This project
report is based on Zizzi restaurant which is a Italian cuisine restaurant and was founded in the
year of 1999. This report is focusing on various ideas and approaches to develop food safety
management at their place for customers to serve quality services and food products to them
easily.
TASK 1
1.1 Controls required for prevent physical and chemical contamination
Food contamination is determine different kind of things that can be involve in food
services. For them restaurant and food services organisation needs to manage proper safety while
serving eatable products to customers.
Physical contamination is uses for the presence of foreign objects such as hairs, insects,
glass and other things in foods. Main reason behind this is unprofessional working and cooking
staff in organisation. These kind of things can make customer's upset and unhappy toward food
services. Various methods to prevent food from these things is to preparing food with a specific
protection as wear hat, maintain cleanliness in kitchen and kept it pest free. For packaging
services, organisation need to use proper products that should have to be unhygienic and safe.
Chemical contamination determine appropriate process in which some cook or
professionals use chemical products in food. Excess use of these elements can reduce quality of
food and ma be affect on individuals health. So for this, professional needs to use organisms and
quality things in their food (Mensah and Julien, 2011).
1.2 Comparing characteristics of food poisoning and food borne infections
Food poisoning and food borne infections both terms are negatively impacting on
customers health. But these both things are stated for specific term in which Food borne
infections is negative approach that affect human's body when it can be allergic or generally
contain toxic elements in it. Where as Food poisoning is also caused by consumption of
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performed in toxins. These both term are cause of physical illness. These things are directly
affect on those individuals who has less immunity and are get easily affected from those things.
1.3 Controlling of food-borne illness
Food-borne illness are basically known as infection that is caused by improper contain of
food and get infected from harmful bacteria, viruses and such chemicals. These kind of things
are directly impacting on individuals immunity system. Major symptoms of this are diarrhea,
vomiting, fever and pain in body. There are various methods are determine below that includes
procedure to control these illness such as -
 Do not use long packed products
 Some eatable products are needs to be kept in refrigerator
 Restaurant and food organisations needs to use Organic products rather then chemicals
 It is required to control these type of diseases buy some protection as proper storing,
cleaning and cooking so that its negative impacts could be reduces (Motarjemi, 2014).
TASK 2
2.1 Categorisation of food spoilage agents that affect food
Food spoilage agents can be considered when undesirable changes arise in food such as
changes in colour, taste, flavour and texture of products (Motarjemi, 2014). These kind of things
can be identify because of chemical reaction, improper sanitation and ineffective chemical
control. Some food spoilage agents are -
Food Spoilage Agents Foods affected by each food spoilage
agent
Temperature Improper temperature can reduce quality of
food products.
Physical damage These can be occur due the presence of
foreign objects such as hairs, insects, glass
and other things in foods.
Bacteria These kind of infections make food
poisonous.
Fungus These kind of infections identify various
causes of skin infection.
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2.2 & 2.3 Discussion of methods of food preservation and their evaluation
To protect food from these infections, restaurant needs to use proper and effective
methods to preserving food at right place. For this, professional needs to use proper products and
material according to its storage time period (Nanyunja, 2015). Some chemical products also
reduce quality of these things, so for this they needs to use organic products that help to make its
quality in effective manner.
Methods Discussion of methods of food
preservation
Evaluate the effectiveness of food
preservation methods
Chemical action These kind of things help to improve
value of food products at a specific
timing.
Through this process and things,
food professionals improve values
of eatable products for a limited
time period.
Salting These kind of things use to create
moisture and positive values of
products for a long period.
These things are very effective for
food procedure because it is uses
to carried out preservation from
some specific meals.
Container These type of things are use to prevent
food and products from inappropriate
things. It is provide safety to place
things in a specific Container.
This is a most common method
that help to prevent food in
specific manner. It is use to protect
food for a time period.
Cooling and
Freezing
This process is use to control
temperature so that products protect
from bacterial and viruses for a long
period.
This type of methods er used to
provide electronic support to foods
and materials. Through this food
materials can be easily kept for
long term of period.
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TASK 3
3.1 Key Steps in temperature control system
Preparation - It has line of variety activities, which should be controlled, monitor and
documented. It includes melting of frozen food, mixing ingredients, cutting, chopping, slicing,
breading,etc though employees have different skills (Osés, 2012).
Storage - Some kind of food stuff don't to be store in fridge but it is necessary to store it
properly. Material like rice, wheat, flour, spices, pasta, dry fruits, oil, etc. to store dry food
safely restaurant takes some precautions such as – store stuff in sealed container or bag, that will
keep it safe from falling anything by accident. Don't use old container, plastic bags.
Cooking – Cooking food on appropriate temperature is essential. Temperature kills most
of harmful bacteria in non-vegan meal that make food eatable. It need to apply temperature with
certain time so that meal will be ready to serve. Zizzi restaurant serve fresh cooked food on
order so that it will not spoil if stored (Pierson, 2012).
Cooling – In Zizzi Restaurant food preserved with cooling. When purchased some raw
material and tin cans from market, raw material like vegetables, meats, are kept separate for
cooling purpose so that the bacteria will harm food. Keeping in the same container or side it
bacteria will spoil food. And cooked food also keep on another side. Otherwise stuff will infect
other items. Here tins cans are strip with storage warning must keep in refrigerator that can make
it cold.
Reheating – Some of food need to be reheated if that is not cooked properly before. Then
only it can be reheat or some other kind of food which has low possibility to get rot contaminated
through providing temperature again.
3.2 Methods for the safe storage of food
Store food in fridge
Some food must be keep in fridge only to prevent from bacteria, like juices which come
with 'used before date' and ready to eat meal like dessert which needs to be used as soon as
possible.
Make fridge cold enough
Before food put in fridge it should be rake care that it is on enough temperature.
Otherwise it will produce bacteria and cause to food poisoning. Food must be cool down when it
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is put it inside fridge.
3.3 Importance of personal hygiene in the control of food contamination
Personal hygiene begins at home, with elements like clean body, hair, hands, clothes,
shoes,etc. These elements could cause to bring germs and while preparing or cooking food dirty
hands can be a reason to food-borne illness (PowellJacob and Chapman , 2011). To prevent from
this many restaurants are assisting training for their chefs and other staff. The training is conduct
in verbal language that must be understand by them. No matter which language they speak, firms
offers interpreter for them. Hygiene is most essential to live a healthy life that's why now it is
most concerning factor. Hairnets, bear covers, long sleeved smocks, clean uniforms, aprons must
be wore while working.
3.4 Cleaning and disinfection as a process supporting safe food production
Cleaning and disinfection is primary to maintain in food industry, as it is valued to the
service. Safety is the most important factor for health. It can be define as:
 It prevent transfer from cross contaminate if numerous products are manufactured by
using same resource.
 Cleaning and disinfection prevents to reduce product quality, killing circumstances that
can raise issue of health.
 If cleaning is not done then it can be reason for accident. For example, if waste food lie
on floor, then anyone can fall or slip. Cleaning and disinfection is needed.
3.5 Problems associated with pest control in food premises
Pest control has some standards that might be a reason to put food premises at risk. The
problems it includes is, public health is in risk because of pest activities. Pest contains viruses
that can be transmit to human body through infected food or environment. It can damage to
product or packing, it introduces microorganisms (Wang and Shi, 2012). To store food get decay
because of bacteria.
3.6 Need for hygienic design and construction of food premises
Hygienic factors and construction in food premises needs to be consider by Zizzi
restaurant fro provide effective and quality services to their customers. For this process
organization needs to consider different kind of factors as kept food material in exact
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temperature, use hygienic sources for cooking and storing and manage Physical contamination as
well as Chemical contamination in effective manner (Luning, 2011).
3.7 Importance of training as a quality assurance mechanism
For a services sector, it is required to provide effective training to their employees for
enchaining their skill in appropriate manner. In hospitality industry, these training process take a
different place because these type of procedure help them to build strong relation with customers
easily. Through this they provide training for positive communication, use exact posture and
gesture, as well as provide them effective services according to their demand. Through this
process, employees can easily build strong and long term relation with their clients.
TASK 4
4.1 Food hazard risk assessment
For a food industry, it is a risk task to prepare quality food according to customers
demand and need. It may include lots of risk factors that may lead for the lots of causes. So for
them Zizzi needs to consider different kind of activity in effective manner as -
Chemical Hazards: These kind of things include different kind of chemical that use to
provide different texture and taste in eatable products. These type of things can negatively affect
on human body if it is uses on regular bases (Vladimirov, 2011).
Food
Or
Type of
food
Type of
contamin
ation
Causes of
contamination for each
type of contamination
Risk
Evaluation
Consequences
If something goes wrong
Milk Bacterial
Chemical
Physical
Loose packaging
Uses of inappropriate
chemical
Physical contamination
High
Low
Medium
High
Food Poisoning
4.2 Food safety control system
This process needs to control uses of improper or hygienic things that can affect
negatively on human body. For this, Zizzi needs to provide effective training to their employees
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to enhance their interpersonal skill and provide them effective ideas for the uses of quality
products in their cooking services.
HACCP Plan
Process
Step
Hazard Preventiv
e
Measures
Critical
Limits
Monitoring Correctiv
e Actions
Responsib
ilityProcedure Frequency
Food
Processing
Unhygieni
c methods
in food
processing
Effective
process of
food
processing
must be
used
It is
indispensa
ble to
follow
suitable
food
recipe.
Judgemen
t criteria
e. g.
Temperat
ure and
specific
quantity
of
componen
ts
Four times
per day
Redesigni
ng of
particular
foods that
are not
suitable as
per quality
check
points
Head Chef
4.3 Food safety guide for legislation compliance
For making safety of customers health, government of a country regulate different kind of
law that Zizzi needs to implement in their working activities as -
Legislation Safety guide
Act of Food Safety 1990  Organisation needs to provide quality products
and services as per their promises and
advertising activities as well as they needs to
avoiding dishonesty and false promises.
 Organisation needs to serve natural and quality
products rather then low or cheap quality
services (Kirezieva, 2013).
 Packed items needs to be used before a specific
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time period since after that it get expired.
General food Regulation 2004  It is required to analyse and examine food
properly before serving
 Article 14 apply is determine serving and
supplies of food.
CONCLUSION
As per the above report, it has been summarised that for a restaurant chain it is require to
manage their foods qualities in effective manner. Through this process they can easily build
strong connection with their customers for a long term period. This project report is based on
Zizzi which is a Italian cuisine restaurant chain. So for them it is very important to manage their
food quality in appropriate way.
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REFERENCES
Books and Journals
Akhtar, S., Sarker, M. R. and Hossain, A., 2014. Microbiological food safety: a dilemma of
developing societies. Critical reviews in microbiology. 40(4). pp.348-359.
Mensah, L. D. and Julien, D., 2011. Implementation of food safety management systems in the
UK. Food Control. 22(8). pp.1216-1225.
Motarjemi, Y., 2014. Human factors in food safety management. In Food Safety Management
(pp. 975-986).
Nanyunja, J. and et. al., 2015. Assessing the status of food safety management systems for fresh
produce production in East Africa: evidence from certified green bean farms in Kenya
and noncertified hot pepper farms in Uganda. Journal of food protection. 78(6).
pp.1081-1089.
Osés, S.M. And et. al., 2012. Microbial performance of food safety management systems
implemented in the lamb production chain. Journal of food protection. 75(1). pp.95-103.
Pierson, M.D., 2012. HACCP: principles and applications. Springer Science & Business Media.
Powell, D. A., Jacob, C. J. and Chapman, B. J., 2011. Enhancing food safety culture to reduce
rates of foodborne illness. Food Control. 22(6). pp.817-822.
Wang, X., Li, D. and Shi, X., 2012. A fuzzy model for aggregative food safety risk assessment in
food supply chains. Production Planning & Control.23(5). pp.377-395.
Luning, P.A., 2011. A concurrent diagnosis of microbiological food safety output and food
safety management system performance: cases from meat processing industries. Food
Control.22(3-4). pp.555-565.
Vladimirov, Z., 2011. Implementation of food safety management system in Bulgaria. British
Food Journal.113(1), pp.50-65.
Kirezieva, K., 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.
Motarjemi, Y., 2014. Human factors in food safety management. In Food Safety Management
(pp. 975-986).
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