Food Safety: Science & Management

FOOD SAFETY:
SCIENCE &
MANAGEMENT

EXECUTIVE SUMMARY
Butter Chicken, Chicken Vindaloo and Lamb Rogan Josh are some of the famous
chicken dishes served all over the world. These dishes needs to be given major safety concern as
various food borne diseases are generated by consuming contaminated food products. In the
recent times it is seen that food diseases by consuming infected food is recorded all over the
world. The burden to maintain food safety has increased on healthcare centre and more
investment is made for enhancing awareness regarding importance of food safety. A
responsibility is created on food trade sector for providing and manufacturing safe food by
implementing Hazard Analysis Critical Control Point management system. All the principals of
HACCP needs to be followed by food traders followed by proper training to staff for maintaining
cleaning, sanitizing and temperature. Employees personal hygiene is equally important for
implementing food safety management in any organisation.

Table of Contents
EXECUTIVE SUMMARY.............................................................................................................2
INTRODUCTION...........................................................................................................................1
Literature Review on the Food Safety Issues Associated with Indian Curries................................1
CONCLUSION................................................................................................................................5
REFERENCE...................................................................................................................................6

INTRODUCTION
Food safety management system is termed as a group of practices and procedures that
helps in controlling various hazards to ensure regulatory compliances for food safety. It is termed
as the process of storage and preparation of foods in order to prevent food borne illness. Safety
of food is highly recommended in hospitality industry by managers and kitchen staff to serve
quality and healthy products for consumers. In today's scenario individuals are more inclined
towards the consideration of hygiene and safety in the food products. In this given project report
food safety management recommendations for production and serving various Indian Curries
will be provided. Together with this history of food, preparation, potential hazards present as
well as general issues for storing, handling and serving food to large number of consumers will
be reviewed (Cui, Wang and Zou, 2013).
Literature Review on the Food Safety Issues Associated with Indian Curries
Food safety is one of the most critical issue that is faced while serving with food products
to number of consumers. This literature review will help in analysing lots of issues associated
with serving Indian Curries and various safety concerns needs to be taken care of in the process
of their preparation. Food moves to several stages before they are served to consumers and it can
be contemplated at any point of time. As serving food that includes meat can be spoiled if meat
is not healthy or is preserved in wrong climatic conditions. Focus of this literature review will be
on three Indian Curries such as Butter Chicken, Chicken Vindaloo and Lamb Rogan Josh. This
review will help to investigate the causes of various forms of hazards that will affect health of
individuals consuming these curries.
The pursuit of high level of protection of human life and health is one of the fundamental
objectives of food law. For this a general is issued specifying various hygiene rules that needs to
be complied with (Erpeng, 2013). To implement and maintain hygiene procedures based on
Hazard Analysis and Critical Control Point principles are imposed on meat plants. HACCP is an
internationally accepted system for food safety management. This organisation is based on
certain principles of identifying hazard that must be eliminated or reduced or taking required
steps to control it. Monitoring the procedure used in the plant and taking the corrective actions
with documenting the application of the measures as per HACCP. These principals aims to focus
on the identification and control of various food safety hazards that takes place during production
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