Food Safety Management and Control

This assignment delves into the critical aspect of food safety management and control. It provides an overview of relevant research papers, articles, and resources on the topic. The selected sources cover various aspects of food safety, including management systems, food waste management, near-infrared spectroscopy for food safety evaluation, and community-acquired Clostridium difficile infection prevention. The assignment also touches upon critical food safety violations, global estimates of the burden of foodborne disease, and multiple food safety management systems in the food industry.

FOOD SAFETY
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION ..........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Controls required to prevent physical and chemical contamination of food........................1
1.2 Compare the characteristics of food poisoning and food borne infections...........................1
1.3 Food-borne illnesses and measures to control it...................................................................1
TASK 2............................................................................................................................................1
2.1 Categorization of food-spoilage agents that affect food.......................................................1
2.2 Methods of food preservation...............................................................................................2
2.3 Evaluate the effectiveness of food preservation methods.....................................................2
TASK 3............................................................................................................................................2
3.1 Steps of temperature control system.....................................................................................2
3.2 Methods for safe food storage...............................................................................................3
3.3 Importance of personal hygiene to control food contamination...........................................3
3.4 Cleaning and disinfection for safe food production..............................................................4
3.5 Problems associated with pest control in food premises.......................................................4
3.6 Need for hygienic design and construction of food premises...............................................4
3.7 Importance of training as a quality assurance mechanism....................................................5
TASK 4............................................................................................................................................6
4.1 Food hazard risk assessment.................................................................................................6
4.2 Complete a food safety control system.................................................................................6
4.3 Food safety guide for legislation compliance.......................................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Food safety is a process to safeguard food items and food premises with various factors
that may contaminate its structure and increase risks of illness or discomforts for consumers. The
report will highlight certain factors related to food safety management in restaurants. It will
cover mentioned tasks in the context of “The Ledbury” restaurant and “The Grand Brighton”
hotel of UK, established in 2005 and 1864 respectively. The report will include basic
introduction to food related infections and illness and its control measures. This study will
highlight number of discomforts and intoxication due to intake of contaminated food. This report
will have an inclusion of legal framework related to food safety within food premises.
TASK 1
1.1 Controls required to prevent physical and chemical contamination of food
Covered in PPT
1.2 Compare the characteristics of food poisoning and food borne infections
Covered in PPT
1.3 Food-borne illnesses and measures to control it
Covered in PPT
TASK 2
2.1 Categorization of food-spoilage agents that affect food
Food spoilage is a process where consumable food becomes unsuitable and hazardous to
intake. Spoilage of food items is generally occurred by the presence of number of agents that
affect quality, taste and nutrients of food items (Fernández- Segovia and et.al., 2014). General
food spoilage agents are microbial agents, chemical agents. Microbial agents are generally different types of bacteria, virus, fungi etc. which
develops in different temperature and environment in food items. The food that
commonly affected by microbial actions are bread, cheese, jams, chicken etc.
 Chemical agents are non microbial spoilage agents that deteriorate food quality mainly
by reaction that occur between material of utensils and food items (Fu and Ying, 2016).
Chemical spoilage depends on temperature of surroundings, materials used for packaging
food items and use of certain pesticides, pests or insecticides used within food premises.
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2.2 Methods of food preservation
Food preservation is a method of storing food items for long time so that it may be consumed or
reusable irrespective of its availability. It uses number of chemicals or additives to make it free
from microbes or spoilage.
The Ledbury restaurant mainly undergo for following food preservation methods.
Salting: This method of food preservation is used to preserve raw meat, fish and
vegetables like beans, cabbage etc. and different variety of jams (Lohumi and
et.al., 2015). It is one of the most common method in which food item is covered
or layered by salt. It reduces the risk of development of pathogens and microbes
within food and preserve it for longer time period.
Pickling: This method is generally used to increase the life span of food materials by the
help of brine and vinegar. It is the oldest and common method used in
restaurants, food industries and households.
Drying Drying of food materials refers to removal of water content from food items. It
is commonly opted for drying fruits and vegetables.
2.3 Evaluate the effectiveness of food preservation methods
Methods Effectiveness
Salting Salting reduces the extent of development of microbes and germs within food
items. It preserves food as well as increase nutrients content (Gupta and Khanna,
2014). Salted food is effective to increase quality of sleep and energy level.
Pickling Pickling increases life span and flavor of preserved food. Cider Vinegar used for
pickling is effective of health and preserves natural properties of food items for
longer time period.
Drying It is comparatively simpler than other method of preservation. Dried foods have
rich content of vitamins and nutrition.
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TASK 3
3.1 Steps of temperature control system
Every restaurants, Hotels or food preparation industries have a standardized control
system to conduct food related process at definite temperature controls (Rafeeque and Sekharan,
2018). There are certain standards mentioned and predefined to cook, store, cool, preheat, serve
or reheat food items.
Storing: For storing food in refrigerator it should be maintained at a standard temperature of 4
degrees Celsius. For milk products and cooked food, temperature must be set within a range of 2
to 4 degrees Celsius. While raw meat and seafood must be stored comparatively at lower
temperature.
Cooking: In hotels food must be cooked normally at 72-74 degrees Celsius for about 10 minutes.
This range vary for raw meat and poultry items.
Defrosting: Restaurants must maintain a temperature of 40 F for defrosting (Gil and et.al., 2015).
This range of temperature varies with size of food items such as Turkey.
Reheating: Restaurants and food serving staffs are advised to reheat food items at standardize
temperature of 175 degrees Celsius.
Service: Staff of restaurants must serve the prepared food slightly higher than the room
temperature.
3.2 Methods for safe food storage
Canning: It is the oldest method of storing food items by sealing it into an airtight container. It
removes oxygen content of food items which reduces the risk of development of germs or
microbes in food. The process is highly depends on proper maintenance of temperature and
boiling of canes.
Chilling: It is the safest method of food preservation that involves the maintenance of a standard
temperature of about 1 to 4 degrees Celsius (Visciano and et.al., 2014). For any food industries
chilling process is conducted at 8 degrees Celsius.
Sugaring: This method is similar to that of salting but inhibits comparatively higher health risk
factors. Food that need to be preserved are coated with sugar, this alters original taste and content
of food item. It is less effective compared to other methods of storage.
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3.3 Importance of personal hygiene to control food contamination.
Kitchen staff of Hotel is responsible to maintain high level of personal hygiene to reduce
any cross contamination within preparation area. Personal hygiene practices involve proper hand
washing, use of sanitizes and many other personal habits.
Hygiene practices drives healthy atmosphere within food premises. It reduces the level of
cross contamination and frequent hand washing removes invisible microbes and bacteria present
on skin surfaces (Lohumi and et.al., 2015). It reduces incidences of food spoilage and maintain
well being. It eliminates risks of food borne illness and food poisoning that may caused by
significant microbes presents on human skin surfaces.
3.4 Cleaning and disinfection for safe food production.
Cleaning and disinfection are provides healthy environment for cooking food. Cleaning
removes all the dirt or dust present on surfaces of kitchen premises that reduces chances of food
contamination by dust or dirt particles. Using disinfectants in food premises kills all germs and
invisible microbes present on floors and on kitchen clothes.
Apart from this, cleaning removes existing slipperiness on floors of kitchen area and
make floor water absorbent (Lohumi and et.al., 2015). This reduces the occurrence of slips and
falls incidents of staff members. Disinfectants are necessary to be used within food areas because
of the presence of raw meat, poultry and milk products that are highly prone to be contaminated
by germs and microbes. Hotels must undergo for Structural fumigation procedures within food
preparation area by inclusion of certified and authorized body.
3.5 Problems associated with pest control in food premises.
Pest control within hotel premises is a concerning issues as it has various factors that
affect overall procedures of establishment. Management of The Grand Brighton hotel faces a
number of problem in selecting a proper pest control program. Hotel faces issues in selecting
certified pest controller for effective implementation of plan (Serafim and et.al., 2015). Poor
management of plan may result in chemical contamination of food. Improper cleaning after pest
control may lead to spread diseases to staff.
Regulating whole program and evaluating its effectiveness is on e of the major concern
faced by supervisors. They need to check the details and depth of premises to ensure proper pest
evacuation program. Hotel need to comply with certain guidelines and plans to perform pest
control within food area. Good Manufacturing Plan, its guidelines and related factors need to be
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followed and supervised. Staff need to check every section of kitchen premises to maintain safe
implication of pest control program.
3.6 Need for hygienic design and construction of food premises.
Hygienic design for food premises id necessary part for food premises to regulate smooth
flow of food preparation activities ad maintain an uninterrupted path to deliver quality food for
consumers. Hygienic installations and constructions within kitchen premises according
predefined building codes increases safety measures for staff (Rafeeque and Sekharan, 2018).
Availability of proper spacious area reduces chaos, proper arrangements of docks and leak proof
containers increases prevent food items from getting contaminated.
Manager of The Grand Brighton hotel must ensure that hotel's food premises is confined
with proper light fittings, fire safety, piping and water supply arrangements to reduces chances
any accidents within area. Effective zoning deliver highly cleaned and segregated area for
preparing food within hotel. Hygienic construction decreases
3.7 Importance of training as a quality assurance mechanism.
Training of staff for quality assurances provides it a systematic framework to maintain
functions of food premises. It increases reliability of staff in The Grand Brighton hotel. It
increases communication within working staff and deliver quality standards for food preparation.
Quality assurance mechanism within hotel food preparation area let the employees know about
different food related SOPs that has to be followed (Gupta and Khanna, 2014). It maintains
proper work of staff related to each and every activities performed within food premises.
Training to food handlers reduces risks of infections and maintain quality of food items as well.
It will increase awareness of staff related to different factors of self hygiene, cleanliness. The
quality assurance mechanism detects all possible errors within overall system and helps to build
standardize structure required for food preparation and management of safety measures.
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TASK 44.1 Food hazard risk assessment.
There are number of risk which are involved within food processing or preparation
which means a biological, physical, chemical or allergenic substance which is very much
potential in harming people (Havelaar and et.al., 2015). All these above stated risks will be
associated with the increased number of risk and their intensity with having certain control
measures as well., so various type of risk and food hazards are as follows:
Biological hazards- these occur when food come under connection with organism like that of
bacteria and virus. This could raise from the outer environment like that of agricultural or soil
bacteria and due to improper sanitation facilities as well. The probability of happening
biological hazard is high and its consequence is also high.
Chemical hazards- This occur at time when there is present of chemical on food and other
eating things which can be very much hazardous to human and their health (Harris, K. J. and
et.al., 2014). There are many sources of this chemical risk like that of air, water, soil and
intentional use of pesticides in fruits or vegetables. The probability of happening chemical
hazard is high and its consequence is medium.
Physical hazards- This include those which is not cause by either bacteria or chemical products
these are non-toxic substance or component which are could be harming food. These included
like that of piece of plastic, wood, hair, insects and glass etc. The probability of happening
physical hazard is medium and its consequence is also medium.
Allergic- This is another kind of risk which is involved within food safety and its processing
this is normally reaction to food involving antibodies (Wallace, Sperber and Mortimore, 2018).
The probability of happening allergic hazard is low and its consequence is also low.
4.2 Complete a food safety control system.
This is very much required that there is effective food control system that is helping
hotel and restaurants in managing or protecting food from risk and contamination as well.
Effective national level food control system is very much essential in way of protecting health
and safety of domestic and another consumer (Fernández- Segovia and et.al., 2014). It is very
much important all companies are following food legislation like that of Food safety and
hygiene (England) Regulation of 2013 which states that it is very much important to enforce
proper provisions on food and health safety. Food control system will be protecting and
controlling in way of reducing food borne illness and disease as well. This will also be
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contributing into development of economy of UK so that risk of food borne disease could be
reduced.
4.3 Food safety guide for legislation compliance.
For legislation compliance, large hotels like The Grand Brighton of UK need to adopt
certain policies and laws for food safety. Food Hygiene Regulations must be applied on
different food handlers, Distributors, sellers and packaging partners to adhere with policies of
food safety.
Implication of all the elements of Food Safety Act, 1990 need to be addressed within all
activities conducted in food premises. HACCP guidelines need to be included to assess with
high quality standards (Gupta, A. and Khanna, 2014). Maintenance of “Zone H” in food
preparation area need to be promoted to ensure high quality of cleanliness. Hygienic design in
kitchen department must be build in accordance with standardized building codes of hotels.
Food Hygiene Rating Systems must be adopted to assess the compliance of hygienic
working and practices performed by staff and food handlers (Havelaar and et.al., 2015). Along
with it, hotels may undergo for Food Inspection Services and audits to reduce the generation of
pests around food preparation area. ISO guidelines and implications must be involved to
maintain high food safety standards.
Proper managerial applications and operational approaches must be applied by manger
of The Grand Brighton hotel such as TQM to pay attention towards overall processing within
food preparation area. Training must be imparted to staff members regarding safe handling of
kitchen equipment, hand washing, maintaining clean surrounding. Awareness must be provided
to employees regarding various food contaminants, food safety laws and food borne illness.
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CONCLUSION
From the above report it could be summarized that for any restaurant or hotel it is very
essential that they are covering or following food related health and safety legislation. With the
help of identification of all food borne illness and infections it could be easy to learn steps to
reduce it. there are many methods for presenting food in proper and correct manner like by
defrosting, canning and drying all these will be helping them to preserve food for longer time.
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REFERENCES
Books and Journals
Davis, B. and et.al., 2018. Food and beverage management. Routledge.
Fernández- Segovia, I. and et.al., 2014. Implementation of a food safety management system
according to ISO 22000 in the food supplement industry: A case study. Food control.
43. pp.28-34.
Filimonau, V. and Delysia, A., 2019. Food waste management in hospitality operations: A
critical review. Tourism Management. 71. pp.234-245.
Fu, X. and Ying, Y., 2016. Food safety evaluation based on near infrared spectroscopy and
imaging: a review. Critical reviews in food science and nutrition. 56(11). pp.1913-1924.
Gil, M. I. and et.al., 2015. Pre- and post harvest preventive measures and intervention strategies
to control microbial food safety hazards of fresh leafy vegetables. Critical reviews in
food science and nutrition. 55(4). pp.453-468.
Gupta, A. and Khanna, S., 2014. Community-acquired Clostridium difficile infection: an
increasing public health threat. Infection and drug resistance. 7. p.63.
Harris, K. J. and et.al., 2014. Critical food safety violations in Florida: Relationship to location
and chain vs. non-chain restaurants. International Journal of Hospitality Management.
38. pp.57-64.
Havelaar, A. H. and et.al., 2015. World Health Organization global estimates and regional
comparisons of the burden of foodborne disease in 2010. P LoS medicine. 12(12).
p.e1001923.
Lohumi, S. and et.al., 2015. A review of vibrational spectroscopic techniques for the detection of
food authenticity and adulteration. Trends in Food Science & Technology. 46(1). pp.85-
98.
Rafeeque, K. T. and Sekharan, N., 2018. Multiple food safety management systems in food
industry: A case study. International Journal of Food Science and Nutrition. 3(1).
pp.37-44.
Serafim, A. L. and et.al., 2015. Evaluation of the implementation of good handling practices in
food and beverage areas of hotels. Journal of food protection. 78(11). pp.2043-2051.
Sudini, H. and et.al., 2015. Purdue Improved Crop Storage (PICS) bags for safe storage of
groundnuts. Journal of Stored Products Research. 64. pp.133-138.
Visciano, P. and et.al., 2014. Histamine poisoning and control measures in fish and fishery
products. Frontiers in microbiology. 5. p.500.
Wallace, C. A., Sperber, W. H. and Mortimore, S. E., 2018.Food safety for the 21st century:
Managing HACCP and food safety throughout the global supply chain. John Wiley &
Sons.
Online
Preventing food contamination: 5 ways to ensure food safety. 2015. [Online]. Available through:
<https://www.rappler.com/move-ph/issues/hunger/89988-food-safety-tips>.
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