Food Safety Management Essay - Zizzi

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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