Analysis of Food Safety and Management Systems

This assignment involves a comprehensive analysis of food safety and management systems. It requires reviewing various research papers on food safety management schemes, HACCP plans, time-temperature integrators, and bacteriophage endolysins. The assignment also includes a review of studies on minimum wage and restaurant hygiene violations, as well as the implementation of non-regulatory food safety management schemes in New Zealand. Additionally, it involves analyzing research on pre-and postharvest preventive measures for controlling microbial food safety hazards in fresh leafy vegetables.

Food Safety

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 Explanation of the controls which are available to prevent food contamination.............1
1.2 Explanation on different sources of food contamination.................................................2
TASK B...........................................................................................................................................5
2.1 Description on agents of food spoilage............................................................................5
b. A discussion of food preservation method and an evaluation of their effectiveness ........5
TASK C...........................................................................................................................................6
a. Summary of methods of safe storage of food, with an emphasis of temperature control
system.....................................................................................................................................6
b. Evaluation of importance of personal hygiene...................................................................7
TASK D...........................................................................................................................................8
a. Evaluation of importance of cleaning and disinfection as well as pest control..................8
b. Justification of need for hygiene design of premises and hygiene training.......................9
TASK E..........................................................................................................................................10
a. Food hazard risk assessment.............................................................................................10
b. Food safety control system or HACCP plan....................................................................11
c. Food safety guide which summarise legal requirements of organisation selected...........13
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
Food safety refers to handling, storing and preparing food in a way that prevent food-
borne illness. Through different methods reduce the risk of individuals becoming sick from food-
borne. It describes all practices that are used to keep the food safe. Food safety considered as
scientific procedure which provide proper procedure for preparing and storing food from disease
which get born from it. Main principle for food safety is to prevent from becoming contaminated
from causing food poisoning. Therefore, in this report explanation will be provided on controls
and different sources which are available to prevent food. Further, discussion will be developed
on food prevention method and its effectiveness with the summary for storing food.
TASK A
1.1 Explanation of the controls which are available to prevent food contamination
food contamination refers to the presence of harmful chemicals and microorganism in
food which can cause consumer illness. There are different ways of prevent food contamination
and they are following-
Wash the hands- The workers of subway restaurant have to wash their hands before cook the
food. Wash the hands through soap, warm or cold water before handling food. They also have
wash the hands before handling non veg food like fish, eggs, meat etc. Take care about the
illness of the workers because infection also be a cause of food contamination(Putnik and et.al.,
2017).
Wash worktops- The workers have to wash the worktops before and after preparing the food,
after they have been touched by raw meat, fish, vegetables etc. They do not need to use the
antibacterial spray because the spray can be a cause of generate chemicals and it will be a cause
of illness.
Wash dishcloths- Mainly this thing happen in every place that the towel and dirty clothes used
by the workers at the workplace but they don not know about the danger which can generate
through it. The workers have to take care of this thing that after using the clothes while cooking
food, the clothes and tea towel wash. Dirty clothes are the best place for the germs to spread and
it can be a cause of illness through food.
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Keep the fridge below 5C - Use the fridge thermometer to measure the temperature. This thing
prevents from harmful germs and bacteria. Through low temperature the germs can not be spread
among the food. Avoid overfilling the fridge because if the fridge is full with many things then
the air can not circulate properly in it and this thing ruined the raw food(Schmelcher and
Loessner, 2016).
Respect 'use by' dates- It has to thing about that do not used the raw food which is expired. The
expiry dates are based on scientific tests and it shows when will the food expire. It also shows
that how quickly the harmful germs can develop in the packaging food.
Explanation of ways to cook food properly, its training and HACCP which help in
preventing food borne disease.
Ways to cooking food is equally important as to prepare and store it. Cooking which is
inadequate is common cause by which increase food poisoning. Therefore, there must be a
proper way of cooking food. Cross contamination of food occur from raw to cooked foods with
the use of hands or utensils. Thus, before cooking food chief mush have to wash thoroughly their
hands and surfaces and must cook food in right temperature separately by which cross
contamination not occurred. HACCP training includes following points to prevent food from
diseases:
 wash hands properly
 use glove while handling food which is ready to eat
 provide extra care in personal hygiene
 properly analyse storage time and temperature
 care for allergen awareness
 Proper cleaning and sanitizing must be there before making food.
1.2 Explanation on different sources of food contamination
Food contamination happens when something get into it which exist in the environment. There
are many sources of food contamination and they are following-
Biological contamination- It is the common cause of food contamination. Bacteria's are small
and they can easily make there house where they want. Common places where the bacteria's
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grow are human body, dust, raw meat, air, kitchen clothes, pets and pests etc. Bacteria need a
constant source of food to survive. Mainly bacteria focuses on high protein foods such as meat.
Another biological source is water. It is the most effective source for the bacteria's to survive,
without water many germs die. One other source is oxygen, many bacteria's needs for the
oxygen to survive and many have no need to oxygen and that are called anaerobic bacteria.
Through this it is possible to get food contamination(Putnik and et.al., 2017).
Strategy to solve it- Stay away the high protein foods like meat from another thing, keep this
away from the raw foods and store it in fridge with 5 degree temperature. Take care of the place
where the food are made and where the food stored.
Chemical contamination- It occurs when the food comes into contact with chemicals. This
thing can cause of food poisoning. Proper storing of kitchen cleaning chemical is essential.
Another source of chemical contamination is food containers which made from non safe plastic.
The food which comes into these containers are unsafe because of plastic. Other things which
can cause of food poisoning is chemical sprays which is used for rat poison etc. This thing ruined
the overall food items(Putnik and et.al., 2017).
There are two sources of food contamination which includes physical and chemical
contamination. Its explanation to prevent food disease is as follows-
Physical contamination:
This type of contamination in food occurs when objects like hair, plant stalks or pieces of
plastic contaminates in food. Therefore, to prevent from such contamination following tool will
be used:
 Glass fragments- it is considered as X-ray microanalysis which used to analyse
elemental composition. Therefore, with this tool specific type of glass fragmenting will
get analysed such as soda-lime glass, heat-resistant glass and float glass.
 Metal Detection- to prevent food three types of metal detectors will be used such as
pulse technology, ferrous in foil detectors and balanced three coil detectors. For detecting
large metal pieces pulse metal detectors will be used. Metal which shared in unwrapped
food will be identified through balance coil detector. This contamination also detected by
banning jewellery, pen tops and button in kitchen while preparing food.
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 Magnets- to detect ferrous material in food, manufacture will favour of using magnets. It
is easy to maintain and clean, it detects ferrous contaminants which reduce incidence of
metal ingression in food.
 Controlling of pests- mice, rates and cockroaches are the one which leave dropping
because of which food get contaminated. Suitable policies- company must have policies like not eating chew gum and do not
smoke in kitchen where food get prepared in order to take proper care of the food.
Chemical Contamination:
Chemical contamination in food may occur because of various sources such as use of
pesticides, veterinary drugs etc. therefore, to prevent such contamination some practises which
company may adopt is as follows-
 proper storage- By clearing labelling each substance, entity may able to prevent
chemical for contaminating at workplace. There must be a proper area to store chemical
by which it does not mix in food.
 Proper usage of cleaning chemicals- if cleaning chemicals are not used properly then
food get contaminated therefore, there must be a place where only chemical will get used
which will be away from the food.
 Control of chemical during transportation- petrol and diesel of vehicles also
contaminate in food therefore, entity never use vehicle in which chemical move for
delivering food items.
Strategy to solve it- It has to understand that never use chemical products in the stores where
food has been storage. Use the safe containers which made from safe plastic material. Stay away
the raw foods from chemicals and different types of spray so that the germs can not reach to the
food.
Characteristics of food poisoning and food borne infections:
Food poisoning refers to any type of illness which involve combination of symptoms like
nausea, vomiting and diarrhoea. Food born diseases occurred through wide variety of pathogens
and toxins which get enter into human body through gastrointestinal tract. Food-borne illness is
considered as infection or intoxication which result from eating food which contaminated. It also
includes allergic reactions where food poisoning is a form of food-borne disease which get cause
because of ingestion of preformed toxins.
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TASK B
2.1 Description on agents of food spoilage
Bacteria's- It is the main factor of spoiling the food. Everywhere small germs and bacteria's are
available. They are capable to causing human illness. Bacteria's come through water, soil, air etc.
It also transfers from one place to another place from dirty clothes, collected water, dust etc.
Other bacteria is called fungi which make place on the warm food and grow on the dead and
rotting matter(Putnik and et.al., 2017).
Yeast: It can be found in the wide variety in the environment, in plants, products, water,
soil and in various insects. It releases the carbohydrates and variety of substrates and have been
used in various food preparations. It relevantly has lower pH and low temperature which is being
adequate and effective with respect to not to cause any damage. However, increment of yeast in
the food preparation will may cause spoilage to the food. PH level measure the acidic and
alkaline environment. On the natural scale where neither acidic nor alkaline the PH level is 7.
Some bacteria born in acidic level and some born in alkaline. Only a few microorganisms grow
in the acidic condition. Mostly microorganism grow in the natural PH level. For example fungi
can grow over a wider range of PH level. PH level of meat is 5.6 and on this level it can easily
spoil by bacteria's (Gil and et.al., 2015).
Mold: It has the favourable and unfavourable conditions associated with them. They are
highly used in the food preparation in the form of cheese such as Blue, Camembert, Gorgonzola
and Brie). However, it has the drawbacks at will cause infection among people such as
Aspergillosis and relevant lung infections. Moreover, in the worst-case scenario there have been
chances of having cancer due to poisons.
Enzymes: There are natural enzymes which are presented in the fruits and vegetables
mainly known as Oxidizing Enzymes. It mainly causes the chemical reactions between Oxygen
and food components. Therefore, in balancing the best cause and advantages of these enzymes in
bhuman body there must be consideration of adequate temperature while boiling the vegetables.
Therefore, ignoring such aspects may cause infection of reduce the health benefits from such
enzymes.
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2.2. A discussion of food preservation method and an evaluation of their effectiveness
Food preservation is the process which through the food can save from spoiling. Preservation
involves preventing the growth of microorganism. There are techniques and methods of food
preservation and they are following-
Canning food- It is the process of applying heat to the food that sealed in a jar. Heat can prevent
from the microorganism. Heating can stop the spoilage of food and make away microorganism
from the food. In the process of canning the air is driven from the jar and vacuum is formed as
the jar cools(Bergholz, Switt, and Wiedmann, 2014).
Freezing food- Freezing method is used by many people. Fresh vegetables, meat and more other
food items which can preventing by freezing them. It has to understand during freeze that do not
overfill the fridge because if the fridge is filled with many items then the air can not approach to
every side of food and it can spoil the food. It also has to understand that avoid fluctuating
temperature because it decreases the cold air.
Drying food- It is the oldest method of preventing the food. When the food is too dry then there
is no moisture remaining in it and it is not easy to cook food with it so for drying the food an
electric dehydrator is the most efficient unit. It adjusts the level of dryness and moisture. This
unit includes a thermostat and fan to help regulate temperatures much better(Aung and Chang,
2014).
Minimal Processing: It includes the storage of food at the cool temperature of room
temperature. It can be prevented in home or storage.
Freeze Drying: There will be requirement of heavy duty freezer which will be helpful in
preventing food at home.
Lacto-Fermentation: This is the technique which can eb used in preventing food. It works
as per changing the low acid foods into the high acid foods that will impacts on giving shelf life
to store and allowed them to be canned instead of pressure canner.
Preserving in salt and sugar: This is the traditional approaches of presenting the food in
salt and sugar which removes the chances of growing bacteria. It is a way better technique than
canning, dehydrating and freezing the food. It helps in drawing liquid or moisture out of food.
Immersion in Alcohol: It is another agent which will be effective in presenting the food as
it also works as drawing out liquid from food. it is beneficial in reducing the bacterial impacts as
well as reducing the chances of their growth.
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Vinegar Pickling: Preserving the food for long terms there will be use of this technique. It
states that microbes cannot survive in a high acid environment so, it will be best way other than
heating and canning the food.
Immersion in Olive Oil: The experienced home food preservers will have effective control
on preventing te food in the olive oil. It is like pickling the food on an appropriate temperature,
air and moisture.
Vacuum packing: It includes the air tight packing of te food which is the best technique ion
securing the food from the external bacteria. It is mainly used for preventing nuts from the outer
environment.
Irradiation: there can be use of multiple types of ionizing radiation includes beta particles
and the best of preserving food from bacteria molds etc.
Jellying: It is based on jellying the food with the help of Gelatine, Agar, Maize flour and
arrowroot flour.
Artificial food additives: Adding preservatives in the food will be effective technique in
chemically remove the bacterial growth in food.
Effectiveness of these methods- These foods preserving methods are effective too much and in
these all freezing method is used by many people because everyone have refrigerator in their
house so it is easy to preserve the food. Freezing method can not preserve the food for long time,
it only used when the food has to store for 2-3 days. These all techniques are effect because
through these the food can save from microorganism and bacteria's.
TASK C
3.1. Summary of methods of safe storage of food, with an emphasis of temperature control
system.
To keep food safe, subway have to define clearly about storage areas and also about
procedures (Zwietering and et.al., 2016). There are many foods in market that is required to be
stored which includes dairy foods, dairy products, frozen foods and also fresh meats. Thus, some
of them has been discussed as per below context-
FIFO is a basic rule of rotation of a product that helps in protecting quality of a product and also
its freshness. Thus, foods must be rotated in order to minimise spoilage and wastage.
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Dry store
1. Dry foods- to preserve dry foods store room must be located near main kitchen. There are
many other points which are included in care and control of storeroom of dry foods. They
are as below-
 The area where food is preserved must be dry and cool in order to prevent spoilage or
swelling of foods in cans. Thus, the range of temperature of such food is 10ºC to 15ºC
 Shelving must be above the floor of 15 cm at-least.
 The area where food is preserved should be well lit.
Cold store
2. Dairy products- This type of products must be stored at temperatures between 2 to 4
degree Celsius. They also have to follow some guidelines as below-
 They must clean refrigerators all time.
 Subway must try to keep dairy products in a separate refrigerator and must avoid
vegetable cooler.
 They must also rotate dairy products when new commodities arrives.
Freezer
3. Fresh meats and sea foods- it is the most difficult task to store these items and is also
termed as extremely expensive food items. Thus, while storing these items they have to
consider some points to control them. They are discussed below-
 The cited restaurant must try to avoid keeping fresh meats for a longer time.
 Fresh poultry must be packed in ice and later they should be stored in refrigerator.
 Sea food must be stored at -1 to 2 degree Celsius and they should try to use it as soon as
possible for them.
 Cuts of a meat must be covered in plastic or tray of stainless steel and must kept at
between 2 to 4 degree Celsius.
Steps in temperature control-
Preparation- Bacteria grow most rapidly in range of temperatures that is between 40 degree F
and 140 degree F. they grow in 20 minutes and in faster way. This is known as the danger zone .
Therefore, they must not leave food out of the refrigerator.
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Defrosting- Tap water must run until it becomes as hot as required. Later they must p[lug drain
and fill sink about half with full of water. Later frozen food must be submergered in hot water to
get defrost.
Cooking- the food must be cooked at least at 75 degree C temperature or hotter than that.
Cooling- the rule is designed as two hour four hour so that high risk foods are ready to eat that is
held at temperatures between 5C and 60C.
Reheating- Food must be reheated at minimum temperature of 165F for 15 seconds
3.2. Evaluation of importance of personal hygiene.
Personal hygiene is termed as an act in order to maintain cleanliness along with grooming
of external body (Koutsoumanis and Gougouli, 2015). Bathing, washing hands, brushing teeth
and sporting of clean cloths are also involved in personal hygiene. To implement good personal
hygiene practices may benefit both health and social benefits. Thus, importance of personal
hygiene has been discussed as per below context-
 Social reasons- Having a good personal hygiene may lead in projecting own body image
in a positive way. This is possible if particular person is ensured that their body is clean
and well presented (Gil and et.al., 2015). It is important for children because it will lead
them in decreasing the chances of being bullied in school. Thus, in many cultures, have
poor hygiene is been considered as offensive or sign of illness. It is actually important in
that situations where there is increased expectation of proper etiquette. It also leads in
increasing own self image at high level.
 Health benefits- poor hygiene results into poor health. It is also important in combating
and preventing illness in both ways that is for self and also for others that are surrounded
around individual (Aung and Chang, 2014). Therefore, washing of hands can help in
preventing spreading of germs from one person to another. In addition to this, brushing of
teeth may help in reducing likelihood of oral and other diseases.
 Psychological issues-personal hygiene helps in making people feel more confident
especially in situations that are social. It helps in reducing risk of health issues (Chen and
et.al., 2015).
In addition to this, one personal benefit that is involved in having good hygiene is to have a
better health. Thus, to keep body clean leads in preventing any kind of illness and infection that
may cause from bacteria or viruses.
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TASK D
4.1. Evaluation of importance of cleaning and disinfection as well as pest control.
Cleaning is defined as that term which includes removable of soil, food residue, dirt,
grease or any other matter that are objectionable (Motarjemi and Lelieveld, 2014). This helps in
removing dirt but lack in killing pathogens that are involved along with dirt. While disinfection
involves some solutions of household bleach which have such ingredients that may lead in
destroying bacteria or any other germs. Thus, if subway use this process, than they are required
to decide what actually is needed to clean and what all is required to be disinfected and also ways
in which they must be done. Thus, importance of cleaning and disinfection has been discussed as
per below context-
 It helps in removing organisms in complete manner that may cause disease which are also
known as pathogens. It also helps in preventing food poisoning.
 They also help in removing food debris on which pest can live easily and also in
removing pathogens that has been brought by pest.
 Cleaning and disinfection is also important as it may reduce cross contamination risk that
is basically caused by pathogens.
 It also reduces risk of contaminating food from allergens such as nuts and seeds.
 It also leads in reducing risk of physical contaminants that gets into the food to be eaten.
 It is also important in creating a pleasant working environment.
 Cleaning and disinfection is also important in order to comply with laws related to food
hygiene.
Importance of pest control
Pest control is that method which helps in controlling pest that includes insects and mites.
It is also termed as regulation or management of species that has been defined as pest (Milios,
Drosinos and Zoiopoulos, 2014). This pest is the member of animal kingdom that has adverse
impact on human activities. Further, this can be achieved with help of crop monitoring and apply
insecticides when it is actually required. To control pest is termed as very significant task and is
involved with safety of health and also foods. Thus, importance of pest control has been
discussed as per below context-
 There are nearly 20% of worlds food supply that is consumed by rodents.
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 Pest are inherently drawn towards food and this industry is termed as one of the most
vulnerable segments which cannot work or move without pest control as they have to
maintain food safety of high level.
 Pest are also termed as carrier of wide variety of bacteria that cause disease and also virus
or host of other various types of organisms.
 Pest control helps in controlling these bacteria's to increase their threat towards health of
both staffs and also customers that are involved with following brand.
 These pests are termed as one of the dangerous problem for both business as well as
home. They can ruin food by spreading disease and may even destroy the property in all
way. Thus, pest control helps in eliminating such pests completely.
 The workers of pest control completely removes these harmful creatures from industry
and protect people by maintaining structural integrity.
4.2. Justification of need for hygiene design of premises and hygiene training.
There is a vital need for hygiene design of equipment of food process and also factories
so that they can contribute in great manner in enhancing food safety (Chakrabarti, Devaraj and
Patel, 2017). Thus, hygienic design starts by selecting location that is appropriate and then
application of concept of hygienic building where entry of pest is prevented. Further, layout of a
particular industry or company must permit flow of materials, waste, personnel and air in correct
way without sacrificing on food safety and installation of hygienic zones that may lead in order
to offer maximum amount of protection and safety for those food items that are produced. In
addition to this, process equipments and utility piping must be designed in such way that may act
in compatible manner with food product that is produced. The cited restaurant subway must
integrate equipments and piping in hygienic manner in order to avoid introduction of new
contaminants. They must also try to finish their walls and ceilings in appropriate way that will
lead them in providing sufficient illumination.
The law related to food safety in business is required in order to provide food handlers
with training related to food hygiene. This training helps them in learning of handling, storing
and cleaning techniques in proper way (Wang, Liu and Liu, 2018). These practices help
customers to prevent themselves in order to suffer from food poisoning and allergic reactions. It
also helps them in minimising wastage of food and subway may boost efficiency of their
workplace. Thus, food hygiene training leads in achieving some following benefits.
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 Training related to hygiene leads in preventing cross contamination. As this cross
contamination may occurs while handling of food in such way that allows harmful
bacteria or allergens from spreading from one surface to another one.
 It also helps in reducing wastage of food. Thus, subway should store food at temperatures
that are inappropriate in containers that are unsuitable or without proper rotation system.
This is because poor hygiene practices may lead food to go out of date or to become
unsuitable in order to consume.
 Training related to proper hygiene may also help in improving efficiency because if staff
of subway may know about working hygienically and about improving methods related
to storage, then the activities that is related to work may flow in better way.
 This may help people that are involved in subway in dividing task efficiently so that they
can prevent errors.
 This also helps in promoting positive culture of a particular workplace as it prevents
sickness and all kind of allergic reactions.
 It also provides workers with great knowledge that is required to build and maintain
reputation in positive way.
TASK E
5.1. Food hazard risk assessment.
There is significant requirement to source, approve and maintain ingredient supplier
(Chen and et.al., 2015). Thus, extent to which process has been implemented may be impacted
by resources that are available within a particular industry. Thus, ingredients or foods that are
involved includes following-
 Lean beef- This food item has to be stored in frozen place. The potential risk that is
involved includes microorganisms of public health concern, such as Listeria
monocytogenes, salmonella and Escherichia coli. It involves some risk that is not
controllable which consist of severe health implications if those organisms are present
and beef is therefore consumed. In order to control this, the beef is to be cooked to a
minimum temperature of 160 degree F which alter results into destruction of pathogens.
 Diced cheese- it has to be refrigerated. The overall risk is minor as it is stored in
refrigerator having monitoring conditions.
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 Spices- the micro organisms that are involved includes Salmonella. It may cause disease
in severe manner, it is not controlled by lethality. Thus, the overall risk becomes minor, if
those spices are being cooked or irradiated.
 Pinto beans- it contains stones. It may also cause great damage to teeth as well. There is
also involvement of de-stoning process that involves water flumes, visual sorting and
optical scanners. Therefore, it has been analysed that overall risk is minor because of
process that is involved in order to remove stones that are involved.
5.2. Food safety control system or HACCP plan.
HACCP mainly stands for Hazard analysis Critical Control Point. It is written plan that is
referred to as procedures that are used in order to maintain the control of potentially hazardous
food at various critical points in terms of food preparation and processing (Dudeja and Singh,
2017). This plan is that strategy that is been used globally in order to control hazardous in
Subway fast food restaurant. This plan also helps in protecting customers from contamination of
foods. There are seven principles involved in applying this plan which has been discussed as per
below context-
Principle 1: Conducting Hazard Analysis- They have to conduct effective hazard analysis that
involves listing down steps that are basically involved in process of production and also
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Illustration 1: HACCP Plan
(Source: HACCP Plan of Food Safety, 2014)

identifying hazards that are associated with each and every task that has been performed in cited
company. Later, this team must assess significance and frequency of risk and then try to set
measures which leads to prevention.
Principle 2: Determining the CCPs- CCPs means critical control points. This step is involved in
process of production where they have an opportunity of preventing, mitigating and also
eliminating food safety hazard completely.
Principle 3: Establishing critical limits of CCPs- A critical limit is that value for system of
measuring control at CCP in order to prevent, eliminate or reduce occurrence in terms of hazard.
It leads in separating safe and acceptable products from which they are unsafe and unacceptable.
Principle 4: Setup Monitoring system- To monitor Critical control points on a regular basis
assist cited enterprise in order to keep track of various operation that has been undertaking to
determine if there is availability of deviation from CCP or loss of control. This type of CCPs
which are monitored provides data for documentation in accurate way that may help in
establishing actions in adequate manner.
Principle 5: Establishing corrective actions- The team that are involved in HACCP plan must
identify problems and causes of hazardous product. They also have to ensure the actions that has
been taken in correct manner and that they are recorded and documented in appropriate way.
Principle 6: Verifying HACCP Plan- There must be no limit of verifying this plan as they have
to make sure that this system is operating according to intended course of action.
Principle 7: Establishing documentation- The record of this plan serves as one of the most
significant evidence that shows result of safety of foods that has been manufactured. The records
that are involved must contain all types of information in complete manner.
5.3. Food safety guide which summarise legal requirements of organisation selected.
In United kingdom, legal frameworks are termed as key pillar in food control system to
be effective (Hudson, 2015). Thus, food is been governed by various complexity of laws and
regulations which has been set out requirements of government so that they can be met by
Subway that leads them in ensuring that food is safe and is of high quality level. Thus, subway
must have food hygiene certificate. EU regulation 852/2004 states that food handlers must get
appropriate training related to food safety (Camargo, Woodward, Call and Nero, 2017). In
addition to this, Subway must also put food safety management system in place that is basically
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based on various principles related to HACCP. They have to keep all records related to operation
in up to date manner.
CONCLUSION
From the above report it has been concluded that safety of food and preventing them
from contamination plays very significant role in order to achieve long term success and loyalty
customer base in business. Further, this report also helps in analysing different agents that may
lead towards food contamination and spoilage. Thus, cited brand subway has to take appropriate
measure in order to overcome these problems and maintain the safety of food items that are
involved with them. In addition to this, this report also highlights on legal requirements that has
to be followed by subway as food items that are provided by them are safe and healthy and they
must also gain appropriate certificate related to this.
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REFERENCES
Books and journal
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perspectives. Food control. 39. pp.172-184.
Bergholz, T. M., Switt, A. I. M. and Wiedmann, M., 2014. Omics approaches in food safety:
fulfilling the promise?. Trends in microbiology. 22(5). pp.275-281.
Camargo, A.C., Woodward, J.J., Call, D.R. and Nero, L.A., 2017. Listeria monocytogenes in
food-processing facilities, food contamination, and human listeriosis: the Brazilian
Scenario. Foodborne pathogens and disease. 14(11). pp.623-636.
Chakrabarti, S., Devaraj, S. and Patel, P., 2017. Minimum Wage and Restaurant Hygiene
Violation: Evidence from Food Establishments in Seattle.
Chen, E. and et.al., 2015. Implementation of non-regulatory food safety management schemes in
New Zealand: a survey of the food and beverage industry. Food control. 47. pp.569-576.
Dudeja, P. and Singh, A., 2017. Food safety in modern society—changing trends of food
production and consumption. In Food Safety in the 21st Century (pp. 83-88). Academic
Press.
Gil and et.al., 2015. Pre-and postharvest preventive measures and intervention strategies to
control microbial food safety hazards of fresh leafy vegetables. Critical reviews in food
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