Food Safety Management

This assignment provides a comprehensive overview of food safety management, covering various aspects such as food contamination, food poisoning, preservation techniques, temperature control, personal hygiene, cleaning, pest control, and risk assessment. It emphasizes the importance of training and legislation compliance in ensuring food safety within the hospitality industry.

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
1.1 Description on food contamination and explain chemical and physical contamination of
food.........................................................................................................................................1
1.2 Define the characteristics of food poisoning and food borne infections. ........................3
1.3 Discussion on how Food borne illness can be controlled.................................................3
TASK 2 ...........................................................................................................................................4
2.1 Explain the categories of food spoilage agent affects the food........................................4
2.2 Discuss the techniques of food preservation....................................................................5
2.3 Evaluation on the effectiveness of food preservation methods........................................5
TASK 3 ...........................................................................................................................................6
3.1 Discussion on key steps of temperature control system. .................................................6
3.2 Define the methods of safe storage of the food................................................................6
3.3 Evaluation on the importance of personal hygiene in control of food contamination.....7
3.4 Description on cleaning and disinfection as process to support safe production system. 7
3.5 Define the problems associated with pest control in food premises. ..............................7
3.6 Justification on need for hygiene design and construction of food premises...................8
3.7 Explanation on the importance of training as quality assurance mechanism...................8
TASK 4............................................................................................................................................9
4.1 Description on to produce Food hazard risk assessment. ................................................9
4.2 Explain the food safety control system............................................................................9
4.3 Define the food safety management guide for legislation compliance. ........................10
CONCLUSION .............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Food safety management is approach to controlling food safety hazardous and it aids to
ensure that commodities are safe to eat. The system as Food Safety Management is set of
standards and established in order to direct and control the food safety aspects (Cole and et.al.,
2018). It is one of the preventative method towards identifying, preventing an reducing hazard
activity and assists to ensure that food is safe for consumption. Thus, Harmful ingredient in food
products causes illness to individuals. It is very crucial to maintain the quality of food product to
avoid the issues as food poisoning, vomiting, diarrhoea and stomach pain.
The present report is based on managing the safety of food so that individuals can have
better quality products to consumer.
Furthermore, This report will cover the following topics as to find key steps in terms to
temperature control system, method for safe storage food, importance of cleaning and
disinfection to support safe food production, to provide training for hygienic design and
construction of food premises, to establish food control safety system. Lastly, the food safety
guide for legislation compliance must be given.
TASK 1
1.1 Description on food contamination and explain chemical and physical contamination of
food.
Food contamination refers to the presence of harmful chemicals and microorganism in
food and that all causes consumer illness. It is crucial to have idea about that how food can
contaminated. Thus, there are three kind of food contamination and this is defined as-
 Chemical contamination- It means that food is contaminated due to some chemical
substance. These as are unwashed fruits and vegetables, pest control products and
chemical that used in equipment existence (Khoifin and Nimsai, 2018). So, this kind of
things are must be proper labelled and stored separately so that risk of contamination can
be reduced. There are many chemical that occurs mainly in food as toxins in some fish,
minimal chemical contamination and this all lead to illness.
 Biological contamination- The food contaminated by the substances produced by the
living creatures and this as are human, pest, rodents and microorganism (Lai, Lee and
Chen, 2018). It is inclusive of bacterial contamination, viral contamination and parasite
contamination. It can be protected with the help of food safety practices.
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 Physical contamination- It is contaminated by the foreign objects at the process of
production. These objects have ability to injure someone and also carry harmfully
biological contaminants (Manning, 2018). The things as band-aids, air, glass or metal,
finger nails and pieces of cooking equipment leads to contaminated the food.
 Cross contamination- It can be happen due to things as dirty cloths can transport the
bacteria from one place to another. This is inclusive of clothing, utensils, personal
hygiene, raw food storage, wast control and pests etc.
List of control requires to prevent physical and chemical contamination of food-
To prevent physical contamination-
 Not to have use of Unwashed fruits and vegetables.
 Do not use cracked and broken crockery.
To prevent chemical contamination
 Better quality products
 Food containers made from non safe practice.
 The use of pest control products.
Controls required to prevent physical contamination of food-
To Avoid physical contamination-
 The staff must be careful in terms to prepare the food.
 Thus, ingredients must be carefully washed and better quality food and vegetable must
be used in order to remove the hazard and unwanted objects (Mor, Bhardwaj and Singh,
2018).
Controls required to prevent chemical contamination of food-
To Avoid chemical contamination-
 The training must be given to food handlers that how to store food safely. To make sure
that there is no damage and risk of chemical contamination.
 The people must be get rid of any damages food, packing and blown cans.
 These equipment and utensils must be in good condition and it must be kept regularly
clear and maintain (Ovca and et.al., 2018).
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1.2 Define the characteristics of food poisoning and food borne infections.
The food beverages can be contaminated by bacteria, toxins, viruses and parasites due to
it food borne and food illness disease can be caused. Thus, food borne illness and food position
are two different terms as-
Food borne illness- It is caused due to consumption of contaminated food. The person can get
sick within minutes and develop several weeks later.
 Thus, common symptoms must be inclusive of nausea, vomiting, diarrhea and fever.
 There are some people who mistakenly define illness in as the flu or stomach flu.
Furthermore, it is mainly caused by pathogens and harmful bacteria in food.
Food poisoning- It is kind of food-borne illness and it caused by toxin as swallowing and that is
form of poison caused by microorganism in food.
 Thus, its symptom reacts very quickly usually within a hour of consume it. It can begin
with with numbness and tingling of the arms, face and legs and can be followed by
headache dizziness and nausea (Schirone and et.al., 2018).
 It can be caused due to eating of shellfish and that is harvested in unsafe water causes
another kind of food poisoning.
 These kind of toxins can be killed by the cooking or freezing.
1.3 Discussion on how Food borne illness can be controlled.
Food borne illness is a kind of illness that can be resulting from the spoilage of food as
contaminated food, pathogenic bacteria, viruses and parasites that can contaminate the food as
well as toxins (Wan and et.al., 2018). Thus, this kind of infection caused by the variety of
bacteria, viruses and parasites.
list of food-borne illnesses
 Diarrhea
 Andominal camps
 Nausea
 Fever
 Vommiting
How illness from food borne can be controlled
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 The control of Foodborne disease is based on the avoidance of cntaminated food,
destruction of contaminants and prvention of spread contaminantes (Cole and et.al.,
2018).
 Thus, its preventive measures is totally dependent over proper cooking, storing and
personal hygience of food handlers.
Other ways to safter the food as-
 Keep it cleam
 Seprate raw and cooked
 use of safe water and eaw materials.
 Food safety training to food handlers.
TASK 2
2.1 Explain the categories of food spoilage agent affects the food.
Food is taken as spoiled at time where there is undesirable changes in flavor, color and
texture. It is slow process that can be occurred due to poor sanitation, enzymatic and chemical
reaction and improper control of temperatures (Khoifin and Nimsai, 2018). Thus, these are the
factors that affects the food spoilage as are-
 Air
 Light
 Physical damage
 Temperature
 Microorganism
 Insects, Rodents and parasites.
Causes of spoilage-
The food and water may be infected by germs. Thus, number of factors can be responsible for
the food spoilage as bacteria, mould, yeast, moisture, light, temperature and chemical reaction.
 Bacteria- It is abundant microorganism found on the earth. This must be tiny in size and
may also vary in shape.
 Protozoa- It can be single celled microorganism and this causes the disease like food
poisoning etc.
 Fungi- The bacteria can be found in warm and damp place and grow on the dead and
rotting matter.
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2.2 Discuss the techniques of food preservation.
The food preservation means method that aids to prevent food from spoilage. It may also
include processes that inhibits the visual deterioration. The methods are defined in following
manner as-
 Refrigeration
 Drying
 Pickling
 Deep freezing-
 Canning
 Airtight
 pouches
Methods of food preservation
 Refrigeration- The low temperature of the fridge will not allow germ to develop and
grow. So, food as vegetables, eggs and fruits can be preserved.
 Drying- The water will be removed by heating and evaporation. For example- grain
and pulses.
 Pickling- by the addition of salt and spices aids to remain food healthy.
 Deep freezing- With the help of keeping the food, vegetables, meat and fish in the
freezer for longer period. By the use of this method food can be preserved in better
mode ( Lai, Lee and Chen, 2018).
 Canning- With help of addition of sugar ti make jam, jelly and sauces etc.
 Airtight pouches- By keeping prepared food item in nitrogen or gas filled poly pack
pitches. The chips french fries and noodle etc.
2.3 Evaluation on the effectiveness of food preservation methods.
Effectiveness of food preservation methods.
 Food preservation prevents the food form being spoiled with the help of taking action
of enzymes and microorganism.
 The Food preservation also enhance the safe storage period of foodstuffs.
 Food preservation makes up for the deficiencies in diet.
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 It is very helpful in order or make the transportation of food materials easier
TASK 3
3.1 Discussion on key steps of temperature control system.
There are efferent key steps of Temperature control system are define din following
manner as-
 Storage- The food must be stored in clean, dry and sanitary containers. It will aids to
keep the food longer and reduce the risk of contamination. It must be stored off the floor
in terms to prevent pests and other contamination (Manning, 2018).
 Preparation- The food must be prepared at the temperature that aids to kill the food
poisoning area. The core temperature should be reach to 75 degree Celsius of equivalent.
 Cooling-In order to have reduction in risk of bacterial contamination the food must be
stored in the refrigerator and should be kept below 5 degree Celsius. Thus, this food are
as meat, poultry, dairy, seafood and eggs.
 Cooking- The food must be cooked at a minimum temperature of 145 degree as it is
measured with food thermometer meat from the heat source.
 Re-heating- The high risk food must be heated to attest 75 degree Celsius in terms to
reduce the number of bacteria to the safe level consumption.
3.2 Define the methods of safe storage of the food.
There are some simple method that aids to have safe storage of and this is defined in
following manner as-
 Freezing food- This is one of the easiest method to keep the fruits and vegetables fresh
for longer period. There are some commodities that can be frozen easily as Meat, dairy,
seeds and fruits.
 Filtration- The microorganism can be removed from the water, beer, wine, soft drinks
and juices (Mor, Bhardwaj and Singh, 2018). There are several brands of beer that can
be filtered rather than preserve the flavor and aroma of the original commodity.
 Refrigeration- The temperature shows microbial growth but can not eliminate microbes
completely. It can only be used for shorter periods and generally used for household
purpose.
 Vacuum packing- The food commodities can be packed under vacuum and under
atmosphere with the decrease and increased carbon dioxide level.
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 Canning- This is term that is used for effective means of long term storage. In canning,
food can be cooked under the pressure to attain temperature high enough to destroy
endospores.
3.3 Evaluation on the importance of personal hygiene in control of food contamination.
Personal hygiene is very crucial in terms to prevent the food poisoning. At the time of
handling the food the hand of person must be washed properly. This is vital that good standards
of personal hygiene are to be maintained by the food handlers (Ovca and et.al., 2018). At the
time of preparation of food the gloves must be worn so that aids to not to contaminated the food.
Thus, the disposal gloves should be in use.
3.4 Description on cleaning and disinfection as process to support safe production system.
Cleaning in the food industry is not an easy task. It is very critical step within food
production and also helps to maintain and guarantee food safety. The process of cleaning and
disinfection as-
Cleaning- The cleaning is the complete removal of residues and soil from the surfaces and
leaving them visually and to leave them visually clean so that better and subsequent disinfection
can be effective (Schirone and et.al., 2018.). Thus, without the effective cleaning disinfection
will be compromised. In addition to remove soil from the surface so that the kitchen should kept
clean and hygiene. Thus, there are following variables of cleaning processes as-
 Detergents
 Time
 Temperature
 physical action.
Disinfection- It is process in which microorganism can be killed so that their number are
reduced to a level that is either harmful to health and no to the quality of perishable food.
3.5 Define the problems associated with pest control in food premises.
Pest control can be defined a management of the species and the member of the animal
kingdom that impacts human activities adversely. It can be maintained with the help of
monitoring the corp and applying the intsecticides when it is crucial. The main purpose of this
policy is to prevent and to control the entrance of pests and predators.
Thus, there are the number of challenges associated with pest control in food premises as-
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 The staff to the enterprise are not properly trained about the usage of pest and due to
issue of lack of training their all work gets affected.
 The excessive use of pest control also leads to contaminated the food commodities.
3.6 Justification on need for hygiene design and construction of food premises.
The work surface must be easy to keep clean and disinfect. It must be kept smooth,
washable and made of non toxic materials. It must be done in following manner as-
 The design of a food premises- The law requires the layout, design, construction and size
of food premises as-
 It allows staff to clean, disinfect the premises easily.
 This aids to prevent the pest access and stop them in the business.
 To ensure that food must be keep cold and it is need to be prepared, stored before it is
sold.
 Structural surface- The walls, ceiling, windows, woodwork and all other parts of room in
which food prepare should be made of material that can be cleaned easily.
 Drainage- The facilities as drainage like toilets, sinks, dishwashers etc must be properly
connected to the foul drainage system. It is essential to recycle oil when it is possible.
 Food preparation surfaces- This surfaces must be easy to clean and disinfect. There must
be have the use of stainless steel, ceramics and food grade plastics (Wan and et.al.,
2018).
 Ventilation- The facilities of windows must be designed. This will be helpful to remove
greasy air, steam, cooking smells and provide the comfortable environment for staff.
 Lighting- The better and enough lighting to the all part of the food premises will allow
visible surface. Thus, glass should be protected with shatter proof covers in areas in
which food has to be handled.
3.7 Explanation on the importance of training as quality assurance mechanism.
The food premises must take better initiative to protect the public, food handlers
themselves and their families. With help of properly trained food handlers can aid to improve
food safety and reduce risk that is associated with the food-borne illness an outbreaks. The food
industry deals with number of high sensitive commodities. With the help of maintaining the
quality standards and adhering to the quality requirements all are imperative for players in food
industry (Design and construction of a food premises, 2016). By maintaining the proper quality
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mechanism the all things are needed to be handled so that restaurant can provide better quality
food products.
TASK 4
4.1 Description on to produce Food hazard risk assessment.
Food hazard risk assessment must be drawn in following manner as-
Step Hazard Control Monitoring
Purchase and delivery Harmful bacteria,
foreign bodies present
in food.
To have the use of
reputable suppliers.
To check the goods on
receipt.
To continually check
delivery vehicle, date
marks, temperature
etc.
Storage Bacterial growth and
further contaminated
by micro organism
chemical etc.
 To keep at safe
temperatures.
 The separate
raw and
cooked foods.
To check the storage
condition regularly.
Preparation Bacterial growth in
terms to further
contamination.
 Limit the
handling time.
 To have the
use of clean
equipment
 Visual checks
must be
maintained
 cleaning
schedules.
Cooking In case of harmful
bacteria.
Adequate cooking and
it must be cook at the
safe center
temperature.
Routine check of
temperatures.
4.2 Explain the food safety control system.
The main purpose of food control system is that to protect the health of public by
reduction in the risk of food-borne illness. There are following system that aids to food safety
control system and this defined in following manner as-
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Food law and regulations- The development in relevant and enforceable food laws and
legislation and it will be crucial to the modern food control system. Thus, legislation,
government need to have the use of updated food standards (Cole and et.al., 2018).
Food control management- By implementing the core responsibilities as regulatory measures,
monitoring system performance and continual improvement all leads to facilitate effective
working within enterprise.
4.3 Define the food safety management guide for legislation compliance.
The main responsibility for all kin of good business is to be ensure that the food is
labeled, advertised and presented in a way that is not false and misleading (Khoifin and Nimsai,
2018). Under the Food safety act 1990, a business must not-
Cause food to be a dangerous health.
Sell food that customer is entitled to expect in terms of quality.
There are some laws that are needed to be aware of as-
 The Food safety and Hygiene regulation 2013
 The food Hygiene regulation 2006
These are the regulations that aids to make requirement for all food businesses in terms to
implement safety management procedure based on Hazard analysis and critical control point
techniques s-
 Identification of points in those operation in which food hazards can be occurred.
 To take decision that which points are critical to ensure safety.
 Implementation of effective control and monitoring procedure at critical control points.
 To take periodic review and analysis of the food hazards, so that better operational
change can be taken possible.
CONCLUSION
Hereby, it can be concluded that food safety management is related with the hazard
analysis and helps to maintain preparation, storage and handling of food effectively. The food
safety program are the written agreement and that aids to control the food safety hazards. The
present report has covered the following things as method to secure food contamination, process
and various legal compliances and laws that aids to protect the food from getting spoiled. Lastly
food safety management guide has been given for legislation compliance.
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REFERENCES
Book & Journal
Cole, M.B and et.al., 2018. The science of food security. npj Science of Food. 2(1). p.14.
Khoifin, K. and Nimsai, S., 2018. Investigating Traceability Costs and Benefits in Food Supply
Chain: Case Study in Serang City, Indonesia. Int. J Sup. Chain. Mgt Vol. 7(5). p.153.
Lai, H.Y., Lee, C.H. and Chen, Z.S., 2018. Taiwan’s Experiences on Soil Amendments,
Phytoremediation, and Soil Water Managements for the Cadmium-and Arsenic-
Contaminated Soils. In Twenty Years of Research and Development on Soil Pollution and
Remediation in China. Springer, Singapore.
Manning, L., 2018. The value of food safety culture to the hospitality industry. Worldwide
Hospitality and Tourism Themes, (just-accepted). pp.00-00.
Mor, R.S., Bhardwaj, A. and Singh, S., 2018, March. A structured literature review of the
Supply Chain practices in Food Processing Industry. In Proceedings of the 2018
International Conference on Industrial Engineering and Operations Management,
Bandung, Indonesia, March 6.
Ovca, A and et.al., 2018. Food safety knowledge and attitudes among future professional food
handlers. Food Control. 84. pp.345-353.
Schirone, M and et.al., 2018. Assessment of knowledge and applications of hygiene practices in
the food service sector. Journal of Food Safety, p.e12457.
Wan, Y and et.al., 2018. Cadmium dynamics in soil pore water and uptake by rice: Influences of
soil-applied selenite with different water managements. Environmental Pollution, 240,
pp.523-533.
Online
Design and construction of a food premises. 2016. [Online] Available through
https://www.croydon.gov.uk/business/foodsafety/foodsafetymgmnt/fddesign>.
11 METHODS OF FOOD PRESERVATION USED BY FOOD INDUSTRY. 2018. [Online]
Available through:<https://sciencesamhita.com/methods-of-food-preservation/>.
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