Food Safety: Time & Temperature Control

This assignment delves into the crucial role of time and temperature control in ensuring food safety. It examines the Hazard Analysis and Critical Control Points (HACCP) system, various monitoring techniques, and effective practices for maintaining safe food temperatures throughout the process. The document emphasizes the significance of these measures in preventing foodborne illnesses and promoting public health.

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
Covered in PPT.......................................................................................................................1
TASK 2............................................................................................................................................1
2.1 Food spoilage....................................................................................................................1
2.2 Methods of food preservation...........................................................................................2
2.3 Food preservation.............................................................................................................2
TASK 3............................................................................................................................................3
3.1 Key steps in temperature control system..........................................................................3
3.2 Methods of food storage...................................................................................................5
3.3 Importance of personal hygiene in control of food contamination..................................6
3.4 Importance of disinfection and cleaning process.............................................................6
3.5 Problems during pest control in food premises................................................................6
3.6 Importance of hygienic design and construction of food premises..................................7
3.7 Importance of training as quality assurance mechanism..................................................7
4.1 Types of food hazards......................................................................................................7
4.2 Food safety control system...............................................................................................8
4.3 Food safety guide according to legislation compliance ..................................................9
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food safety is a scientific study that described preparation, handling and storage of food
in ways that keep food borne illness. Hospitality industry need to focus on food safety and
manage it in better way that enhance customers for longer time (Eleftheriadou, Pyrgiotakis and
Demokritou, 2017).
The present report is based on LEON restaurant that is one of the best fast food
restaurants chain based in UK. This study will discuss controls required to prevent chemical and
physical contamination of edibles. It also compares the characteristics of food borne and food
position infections and clarify the way to controlled food borne illnesses. Moreover, this study
categories food spoilage agents that impact food and it will also clarify methods of food
protection. Furthermore, it discusses food safety control system and devise of food safety guide
for legislation compliance.
TASK 1
Covered in PPT
TASK 2
2.1 Food spoilage
Food spoilage is a complex procedure in which food deteriorates to that point in which it
was not edible to persons or its quality of edibleness become ablated. Bacteria and yeasts is the
external forces that are responsible for spoiling food (He, Liu and Zhao, 2016). Spoiled food
looks different from its fresh form its natural color get changed, texture and unpleasant smell get
increase and its taste gets undesirable.
Food spoilage agents categories
Food spoilage agents Foods that affects
Physical spoilage due to physical damage to
food during processing and distribution of
foods in restaurants like LEON. Damage
maximize change of microbial and chemical
spoilage and contaminated because outer
protective layer of food is broken in which
bacteria enter the foodstuff easily.
Apple, vegetables and other fruits.
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Chemical agents are responsible for changes
in flavor and color of foods during storage and
processing. They look fresh and its quality is
best before cooking. But after harvesting
chemical change begin automatically within
food and lead to deteriorates in its quality.
Cold drinks, juices and beverages.
2.2 Methods of food preservation
LEON is very famous restaurant in UK, that offers its best food services to customers.
Their staff prepare entire process by including fresh fruits and vegetables in cooking that make
dish tasty and healthy. Thus, to cooked good quality dishes they need to preserve food in better
condition by using different methods of preservation.
 Canning
 Filtration
 Defreezing
 Organic acids as preservatives
 Vacuum packing
2.3 Food preservation
Food preservation is one of the better or effective techniques that using by LEON
restaurant to prevent food items form spoiling. This procedure slow the oxidation of facts and
increase microorganism. It includes procedure that inhibit visual deterioration such as enzymatic
browning response in apples after cutting for food preparations.
Effectiveness of different food preservation techniques-
2.2 Food preservation methods Effectiveness of these methods
Canning- It is one of the most effective and
widespread long term food storage method that
helps LEON restaurant. Under this process
food cooked below pressure to reach a high
enough temperature to demolish endospores.
Thus, after heat tending cans are rapidly
Through appointing this method LEON
restaurant will balance nutrition in food that
preserve it for long time (Manning and Soon,
2016). It is quite simple, easy and effective
technique in which food will be conveniently
stored.
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cooled usually with child water.
Defreezing- Defreezaration method are mostly
used by many other restaurant for example,
LEON. They preserve food in good
temperature that slows growth of microbial but
it does not eliminate microbes completely.
Thus, it preserved foods for longer periods of
time basically using for restaurant purpose.
By defreezing foods restaurant will be
preserved food for several months, LEON
restaurant using this method that is much
effective. Defreezing store foods in good
conditions and healthy.
Filtration- It is one of the best technique that
follow up by LEON restaurant for preserving
their foods. Microorganism will be removed
from wine, fresh water, beer and soft drinks
that helps to make it fresh. Different brands of
beers are used by large restaurants for filtered
more than pasteurized to preserve aroma and
flavor of fresh foods or other products.
Filtration prevents food form cross
contamination and work as safeguard against
monetary pitfalls of downtime production.
Without this process restaurant cannot maintain
high quality in food products that is very
important for them.
Vacuum packing- Vacuum packing is the best
method of preserving food. LEON restaurant
food handlers need to packed all items under
atmosphere and vacuum with increased carbon
dioxide level and decreased oxygen. CO2 is
very effective for extending freshness of foods
or vegetables for long time.
It is a very effective techniques that work
greatly as extending the lifespan of different
types of food such as cheese, meat and others.
It saves money and time of LEON staff and
preserve food for longer or less spoiled.
TASK 3
3.1 Key steps in temperature control system
Temperature control system is required for preventing food and managing nutritious in
different foods products (Nyarugwe, Fogliano and Luning, 2016). TCS is the best safety tool
used by organization for meeting accurate temperature that is necessary for managing and
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controlling temperature from causing damage of vegetables, fruits and other things that people
eat.
Steps in temperature control system-
Cooling: Restaurants and hotels must cool hot foods items quickly as it is highly prone to
cultivated bacteria's and germs. It must be cooled specially between the range of 145 F or above
for 15 second.
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Illustration 1: Temperature control system
(Source: Keep food safe with time and temperature
control, 2018)

Defrosting: Defrosting frozen foods is one of the best way, this will be defreezerate
where food remain at safe, constant temperature is 40 F or below.
Service: Serving cold and hot food's restaurant need to manage their temperature
properly. For cold food's temperature must be 40 degrees F and below and for hot food products
this is above 140 degrees F.
Cooking: The best advice for restaurants that they need to prepare food and all raw meats
items properly at least at temperature of 75 degree Celsius.
Storage: Restaurant must storage cooked foods at temperature of 4 degree Celsius that
safe it in better conditions. While storing poultry, meats and other things they need to keep this
thing in their mind.
3.2 Methods of food storage
LEON restaurant need to offer its best quality food items to customer's that build their
reputation better than the others. Thus for that has to store foods in well conditions. By using
different techniques or methods they can do this process successfully (Allard, Sharma and
Stevens, 2018). Freezing, Drying and salting helps them to store foods so that wastage is
reduced.
Freezing food- Many times it happens that restaurant bring up extra vegetables, fruits
and bread and they dump it into dustbin after 2 days. But instead they need to stare it in
refrigerator that is one of better idea to storage food for long time. It is an effortless process and
through this LEON food handlers using the same fresh food after week or even a month of time
period. At low temperature fruit and vegetable retain their freshness and essence. They want to
prevent fruits like berries, peaches and kiwi simply add toss them in jar added sugar and wait till
the fruit release its juice and include whole things in airtight jar, this way preserved it up to 8
months.
Drying food- Drying is one of the simplest and older way of appropriate food storage.
This process keeps all bacteria's and germs away form foods as compared to water. Sun drying,
oven drying, dehydration and air drying helps LEON for preserving sea food and meat for longer
term period.
Salting food- LEON restaurant include fish foods items in its menu in which they need to
serve fresh and proper cooked food. Thus, to make meat and fish healthy and safe salting is one
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of the best methods that storage it as longer. By using these methods they will preserve poultry,
seafood and pork for later consumption.
3.3 Importance of personal hygiene in control of food contamination
LEON restaurant manager need to maintain personal hygiene and order staff to wash
their hands before preparing foods (King, Fox and Hill, 2017). Serving staff need to wash and
dry their hands before serving or handling food and after that they have to washed it again and
dry them frequently during performance. Manager give them such tips regrading maintain
personal hygiene that control food contamination. Each and every employees clean their hands
by using net towel and under an air dryer. They need to wash it after going toilet, handling raw
food and handling garbage in restaurant that is very essential for them. Change gloves regularly
that they wear during serve foods to its clients. An essential way to prevent food contamination
is to keep a high standard of cleanliness and personal hygiene. Proper personal hygiene is very
important in when it's about to food preparation. Without wash kitchen tools and hands germs
and diseases will easily spread around cooking areas.
3.4 Importance of disinfection and cleaning process
Cleaning is very important part of maintain proper hygiene, it is essential in restaurant or
in hotels. It is especially essential to wash hands and kitchen tool thoroughly before using it in
cooking. Cleaning is the most and first reasons that deal with safety and healthiness. Every body
has to be responsible and should keep themselves clean before cooking food (Shen, Chen and
Zhou, 2017). Sanitation and cleanliness must be top priority for LEON restaurant. They will
maintain food safety by following such things like, clean fryers, sanitize all surfaces and cutting
boards. Disinfection process killes microorganism and reduce the level of germs that impact on
quality of food. Physical and chemical are the two methods of disinfection that reduce number of
bacteria's.
3.5 Problems during pest control in food premises
Customers always expect the highest level of cleanses and hygiene in LEON restaurant
which they need to maintain it properly. Pest control is one of the best way as it kills food born
disease germs such as leptospirosis and salmonellosis. Mice, flies and cockroaches airs particular
threat to hygienic standards in food preparation and storage areas. Thus, if pest control team
spread chemical on fruits and other food products that make it unhealthy and unhygienic in
which it was dangerous for customer's health.
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3.6 Importance of hygienic design and construction of food premises
Hygiene is just not ensure the safety and health of its customer's and employees, but it
also essential because it plays vital role in building its image in market. They need to redesigned
entire space whether they prepared food, each section should be separated according to work
based. Dish washing areas need to be designed within the distance of cooking place that prevent
food for contamination (Cortese, Feldman and Cavalli, 2016). All the staff must maintain
cleanliness levels and also balance personal hygiene in restaurant which is very important in
order to balance food health and safety standards.
Construction of food premises is very essential in LEON that prevent food form spoiling
and control food contamination. The entire process protect areas against building up of toxic
materials and dirt, prevents dirt getting into foods. Walls, ceiling, floors and other places of
restaurant cooking areas where they prepare food will be made of that materials that must be
easily cleaned and where important disinfected.
3.7 Importance of training as quality assurance mechanism
LEON restaurant manager give training to its food handlers staff regarding maintain
quality of food. It is the best way of preventing defects and mistakes in preparing foods and
serving services to customers. By getting training, team members get all the knowledge how to
maintained hygiene and cleanses around cooking places. The entire process build strong and
effective team that give its services by following proper guidelines of maintaining health
environment. Staff training is essential or needed to improve workers performance in order to
serve its best services and food products to customers. Through training LEON manager develop
their food handlers skills more and more in better way which make them specialist in their work.
4.1 Types of food hazards
Types of Physical hazards-
Fire accidents
LEON manager need to avail proper fire safety equipment in premises that helps during
fire accidents in restaurant. They need to give staff proper training regarding safety and using all
the equipment at needed time. Flooring and furnishing must be oil and water absorbed in which
it prevents high risk.
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Thus, to control fire incidents in restaurant their manager need to keep all the fire
extinguishers near the kitchen and dinning areas. It helps during fire accidents and safe
employees and customers without any serious injury.
Minute injuries and cuts
Food handlers are often exposed to injuries and cuts while using sharp knives. Slicing
and cleavers equipment. Training is very important that provide staff all the information about
how to handle kitchen equipment. Gloves, kitchen ware and aprons must be use properly. To
reduce latent for accidents workers should cut away form body, keep their thumb out of cutting
area and store sharp knives in knife holders not on counter tops or not in sinks.
Types of Chemical hazards
Pesticides
Pesticides have been connected to alzheimer's, cancer and other disease that is very
harmful for people health. Most of the restaurants like LEON using pesticides in kitchen areas to
kills germs and bacteria around cooking place. This poison harm more just the pests at that they
are targeted. It not only kill germs by also effects human health that causes serious diseases and
illnesses. Thus, to control pesticides effects manager choose good team that are specialist in
work and before spreading chemical they must remove all the vegetables and fruits in kitchen
and store in good or safe place.
4.2 Food safety control system
Food control systems are protecting customers health by reduce the risk of food poising
and food borne illness. Manager of LEON restaurant prepare this system by manufacturing
operations management plans to control all the activities and functions of food safety (Aviat,
Ismail and Federighi, 2016). This plan shows to customers that restaurant ensure and complain
that food it sells is safe for their health and healthy ton eat. It builds positive image of brand in
market that is very essential to protect health of clients as well as employees.
Food control system
Objectives:
 Protect public health by reducing risk of food poisoning and food borne illness.
 Protect customers form unwholesome, adulterated food and unsanitary.
 Contributing to develop economy by maintain clients confidence in food system.
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Building blocks:
In food control system LEON restaurant will follow all comprise components that help to
run business effectively.
 They have to follow food regulations and food law made by government for protecting
customers' health.
 LEON must build up effective food control management in their restaurant that are linked
according to national legislation.
 Training, communication etc, are the important role of food control system, it deliver
information and advice stakeholders across the frame table continuum.
4.3 Food safety guide according to legislation compliance
LEON restaurant need to follow proper guidelines regarding national food control
legislation s. according to this they have to prepare foods by using healthy and clean equipment.
They need to train food handlers and guide them for protecting customers' health by reducing
risk of food borne illness in which it has been done by create healthy and clean environment.
Under the Food Safety Act 1990, LEON restaurant ensure that food is advertised, labeled and
presented in better way that is not misleading and false. According to this Act they need to
provide good quality food products and dishes to customers and food hygiene or food safety is
one of their biggest responsibility that they must follow to run business effectively.
CONCLUSION
This presentation discussed about physical and chemical contamination of food and also
the ways who to prevent it. It also discusses different methods and techniques that using by the
LEON restaurant for preventing food from contamination. By using various method they will
preserve food from food spoilage. This presentation explains that restaurant focuses on food
safety guidelines and follow it according to legislation. It included about importance of training,
hygienic design and construction of food premises. Furthermore, it also includes method for safe
storage of food.
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REFERENCES
Books and Journals
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Aviat, F., Ismail, R. and Federighi, M., 2016. Microbial safety of wood in contact with food: a
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Cortese, R. D. M., Feldman, C. and Cavalli, S. B., 2016. Food safety and hygiene practices of
vendors during the chain of street food production in Florianopolis, Brazil: A cross-
sectional study. Food Control. 62. pp.178-186.
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using nano-enabled approaches in microbiological food safety and quality. Current
opinion in biotechnology. 44. pp.87-93.
He, L. Y., Liu, S. S. and Zhao, J. L., 2016. Discharge of swine wastes risks water quality and
food safety: Antibiotics and antibiotic resistance genes from swine sources to the
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King, T., Fox, E. M. and Hill, J. P., 2017. Food safety for food security: Relationship between
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management. Trends in Food Science & Technology. 3(2). pp.236-244.
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animal-based food companies in view of their context characteristics: a European
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Manning, L. and Soon, J. M., 2016. Food safety, food fraud, and food defense: a fast evolving
literature. Journal of food science. 81(4). pp.R823-R834.
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culture research. Trends in Food Science & Technology. 56. pp.77-87.
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European Food Safety Authority (EFSA). J Epidemiol Community Health, pp.jech-
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Shen, H. S., Chen, J. C. and Zhou, T., 2017. Antimicrobials from mushrooms for assuring food
safety. Comprehensive Reviews in Food Science and Food Safety. 16(2). pp.316-329.
Weng, X. and Neethirajan, S., 2017. Ensuring food safety: Quality monitoring using
microfluidics. Trends in food science & technology. 65. pp.10-22.
Wu, M. Y. C., Yen, T. H. and Cheng, C. M., 2017. Point-of-care detection devices for food
safety monitoring: proactive disease prevention. Trends in biotechnology. 35(4).
pp.288-300.
Zwietering, M.H. And et. al., 2016. Relevance of microbial finished product testing in food
safety management. Food Control. 60. pp.31-43.
Online
Keep food safe with time and temperature control. 2018.[ONLINE].Available
through:<https://extension.umn.edu/food-service-industry/keep-food-safe-time-and-
temperature-control>
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