Food Safety Management at The Clink Restaurant

This assignment delves into the crucial role of food safety management in building a strong brand image within the culinary industry, focusing specifically on The Clink restaurant, which specializes in European cuisine. It highlights the need for meticulous control over storage temperatures, sourcing branded and high-quality raw materials, and implementing various activities to ensure customer satisfaction. Drawing from academic sources, the report emphasizes the significance of effective food safety management systems in mitigating risks and maintaining consumer trust.

Food Safety Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Controls required for prevent physical and chemical contamination..............................1
1.2 Comparing characteristics of food poisoning and food borne infections.........................1
1.3 Controlling of food-borne illness.....................................................................................2
TASK 2............................................................................................................................................2
2.1 Categorisation of food spoilage agents that affect food...................................................2
2.2 & 2.3 Discussion of methods of food preservation and their evaluation.........................3
TASK 3............................................................................................................................................4
3.1 Key Steps in temperature control system.........................................................................4
3.2 Methods for the safe storage of food................................................................................4
3.3 Importance of personal hygiene in the control of food contamination............................4
3.4 Cleaning and disinfection as a process supporting safe food production.........................5
3.5 Problems associated with pest control in food premises..................................................5
3.6 Need for hygienic design and construction of food premises..........................................5
3.7 Importance of training as a quality assurance mechanism...............................................5
TASK 4............................................................................................................................................6
4.1 Food hazard risk assessment............................................................................................6
4.2 Food safety control system...............................................................................................6
4.3 Food safety guide for legislation compliance...................................................................6
CONCLUSION................................................................................................................................6
REFERENCES ...............................................................................................................................8

INTRODUCTION
In a hospitality industry, it is a challenging process to manage their food safety structure
in appropriate manner. Through this process they can easily capture eyes of their customers
toward its services (Akhtar, Sarker and Hossain, 2014). For this process, restaurant and hotels
needs to maintain safety and cleanliness in their cooking and serving procedure. For this process,
management and senior employees of restaurant provide their effective services to manage food
safety at their place. This project report is based on The Clink restaurant which was established
in the year of 2009. They serve European cuisine services to their clients. This report will
discussing about impact of different food and its contain on human body. It is also representing
food spoilage and preserve food qualities, food safety management process as well as food
hazard risk management process.
TASK 1
1.1 Controls required for prevent physical and chemical contamination
Food contamination is used to determine different kind of serving services with specific
manner. This is divided into two different parts as Physical and Chemical contamination. These
both terms are determine different procedure as in Physical contamination is used to explained
some specific terms as presence of foreign objects in food that reduce customer's satisfaction
level. These objects include hair, wastage and insects in eatable things. Main reason behind his
can be unprofessional cook and chef, improper cleanliness in kitchen and for faster services. To
prevent food from these kins of things, The Clink restaurant needs to use specific protection to
maintain cleanliness at their place (Mensah and Julien, 2011). Chemical contamination is also
reduce quality of food and services easily. Some professionals and chef uses chemical products
to improve test and texture of foods for their customers. These kind of things reduce food quality
easily. To protect food from Chemical contamination, organisation neds to use organic products
for provide lasting.
1.2 Comparing characteristics of food poisoning and food borne infections
In a human body food poisoning and food borne infections both are impacts negatively.
These things are stated for different kind of terms in which food poisoning performed in toxins
and directly impacts on human digesting system. Main reason behind this term can be infected
food that directly impact on those individual who do not has a effective immunity system. While
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food borne infections is stated for a term in which food can be allergic and includes toxic
elements in it. These kind of foods not perform for every one thus these can be harmful for those
who has some problem from such elements.
1.3 Controlling of food-borne illness
Food-borne illness is term that in which food get infected by the causes of improper
preservation, infected from bacteria and other things. These kind of things reduce immunity
system of individual's (Motarjemi, 2014). From these things a person can easily infected and can
be ill or sick easily.
Symptoms of food-borne illness -
 Body pain
 Vomiting,
 Fever
 body itching
There are some methods are determine below to control food-borne illness such as -
 Products should have to kept according to temperature requirement.
 Individuals needs to use fresh food and product
 It is better to use organic supplement instead of chemical based items.
 Individual and organisation needs to use effective methods to minimise negative impacts.
TASK 2
2.1 Categorisation of food spoilage agents that affect food
Food spoilage agents arises when unwanted changes occurs in food and eatable items like
alteration in its taste, texture, colour as well. Such type of thing could be identified due to
different chemical reactions, improper cleanliness and negative impact of various things. There
are different food spoilage agents are determine below such as -
 Fungus – These infections are causes of allergic reaction human body. These can be
arises when food encouraged with warm and humidity conditions. These kind of things
reduce eatable properties of food (Nanyunja, 2015).
 Physical damage – These kind of things reduce quality of eatable products as presence
of foreign objects. These kind of things reduce customers satisfaction level toward
restaurant's products.
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 Temperature – This is an important element that used to refresh foods for a long time of
period. For this individual needs to know foods properties to prevent them on specific
Temperature.
2.2 & 2.3 Discussion of methods of food preservation and their evaluation
For Clink restaurant, it is require to manage their food quality in effective manner. For
this they needs to use proper analysis of different contains that they want to includes in new meal
and dishes. Clink restaurant needs to hire professional chef ion their firm whom has appropriate
knowledge about different kind of products and food item (Osés, 2012). There are various
methods of food preservation and their evaluation are given below such as -
Methods Discussion of methods of food
preservation
Evaluate the effectiveness of food
preservation methods
Appropriate
temperature
For different kind of foods, it is require
to kept them on specific temperature.
Through this process professional
and chef of firm can easily make
them refresh for a long term
period.
Chemical uses Excess use of chemical products can
reduce quality and taste of these things.
For this cook and chef needs to use
organic products instead of chemical.
Through this, food can easily
contain for long period and its can
not reduce taste and texture of
these things.
Container Fro this this process, Clink restaurant
needs to contain their food supplements
at safe and appropriate place to use
them for long period.
Through this think, food can be
kept safely from Fungus, infected
things, improper preservation and
bacteria.
TASK 3
3.1 Key Steps in temperature control system
For food material, it is require to manage them on a specific temperature to make them
fresh and healthy for their customers. There are different Key Steps in temperature control
system are given below -
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Delivery - At delivery of food, professional needs to understand proper temperature for
serving materials. This first step in which management understand customers demand and need.
Storage – At this step, organisation undertakes storing of raw material that they received
to produce according to its requirement.
Defrosting - This is next step of cooking, in which professional defrost products those
has been store at a specific temperature (Pierson, 2012).
Preparation – After this procedure, chef uses different type of techniques to prepare
food on a perfect temperature according to its quality and requirement.
Cooking – This is last step of preparing a good food according to customers demand and
need. It includes different ingredients for the purpose of making quality food.
3.2 Methods for the safe storage of food
Preventing food for a long time it is require to store them safe at a specific place. These
methods used to provide healthy and safe food to customers easily. For this there are various
things are given below as -
Freezing Food: These are related to keep foods store at cool place to prevent them from
bacteria, infection and thinks. These things help to provide lasting to food for a long term period.
Some food materials as juice, dessert and raw material needs to be kept in fridge for use them at
a specific time period.
Drying: Some foods materials needs to use properly with proper dryness as vegetables,
foods, leathers, herbs dehydrating and dry fruits. So for them professional needs to use proper
methods to make them dry for its lasting (Powell, Jacob and Chapman, 2011).
3.3 Importance of personal hygiene in the control of food contamination
Person hygiene is consider a individual's own element to manage cleanliness at their
place, these things re determine by their body, hair, hands, clothes, shoes,etc. For them it is
require to use hygienic things to improve their own values at different kind of places. In
restaurant, manager and management staff needs to understand advantages and impact of Person
hygiene. For this they uses different kind of training methods for employees and workers.
3.4 Cleaning and disinfection as a process supporting safe food production
Cleaning and disinfection is a essential part of restaurant and hospitality industry.
Through this process they manage things and values of individual person at a specific place. This
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is a effective method that used to support safe production or manufacturing of food in Clink
restaurant. Through these kind of methods organisation can easily adopt several services for their
employees and customers (Luning, 2011).
3.5 Problems associated with pest control in food premises
Manager and management of Clink restaurant needs to use effective methods to reduce
impacts of Pest control. For this they needs to contain their food products at a safe place
because these kind of factor contains viruses and infection in these things. For protect
organization from these things they needs to use proper pest control ideas that help to increase
hygienic sources at their place. These kind of factors as roof rates, mice, flies, cockroaches
damage product or its packing which can be impact negatively on their products quality.
3.6 Need for hygienic design and construction of food premises
Hygienic factors and construction in food premises are used to make foods safe and
healthy for customers. Through this process organization uses different kind of methods such as
use exact temperature for food material, use hygienic sources, uses of container and others. For
effective use of this process, Clink restaurant needs to consider quality material and things for
making their food properly. They needs to avoid chemical and toxic uses for changing texture
and taste of food material (Vladimirov, 2011).
3.7 Importance of training as a quality assurance mechanism
For Clink restaurant, it is require to provide quality services to their customers that help
to improving their growth and income easily. For this they needs to conduct ans effective
training process to enhance their employees skill and their interpersonal working capacity.
These kind of procedure helps to provide effective communication ideas, improvement in gesture
and posture, use of different serving methods as well. Through these kind of things they can
easily build strong relation with their customers for long term period.
TASK 4
4.1 Food hazard risk assessment
This process require effective and positive ideas that used to reduce risk factors from
food management procedure. Food making is includes lots of risky factors that may lead due to
different cause. So fort them restaurant needs to use different kind of methods such as-
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 Physical hazards – In this procedure chef and professional needs to use different kind of
methods to protect their food supplements from physical contamination.
 Chemical Hazards – In this process, Clink restaurant needs to use organic and natural
products to cook quality foods for their customers. These thing help to reduce risk of
chemical contamination (Kirezieva, 2013).
Food
Or
Type of
food
Type of
contamin
ation
Causes of
contamination for each
type of contamination
Risk
Evaluation
Consequences
If something goes wrong
Fish Bacterial
Chemical
Allergenic
Contain for a Long
duration
Liquescent
Bone of fish
High
Medium
High
Infection and skin allergy
4.2 Food safety control system
Food safety control system use to provide effective and healthy foods to their customers
according to their demand or need. For this several organisations needs to use organic and
natural products instead of physical, microbiological and chemical food product. Through this
process they can easily provide effective and quality services to their customers. This procedure
require some methods as analysis of food material, monitoring different making ideas and
serving proper and effective services to users.
HACCP Plan
Process
Step
Hazard Preventiv
e
Measures
Critical
Limits
Monitoring Correctiv
e Actions
Responsib
ilityProcedure Frequency
Delivering
of baked
dishes
(Cutlery)
Hygienic
food and
other
things has
not to be
used
Proper
rectificatio
n and
examinati
on
required to
Proper
analysis
and
cleanly of
product
during
It is
required
to analyse
food and
dishes
properly
Within
serving
duration
It is
required to
maintain
physical
hygiene
and
Head of
serving
division.
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because it
can impact
negatively
on
individual'
s health.
analyse
uses of
dish
wash. before its
serving in
front of
guest.
cleanly
while
serving
food in a
proper
content.
4.3 Food safety guide for legislation compliance
For food industry, government of a country implement various law that organization
needs to implement in their procedure. Under the Act of Food Safety 1990 Britain government
regulate different law such as -
 Restaurant needs to provide quality and healthy food to their customers according to their
health care issue.
 Foods should have to be physical and chemical contamination less (Motarjemi, 2014).
 Food industry needs to serve natural and organic products to their customers.
As per the Regulations (EC) No. 852/2004 and regulations 2006 -
This act is basically regulate for those organisation who provide food delivery at different
locations as -
 Food should have to be deliver fresh, in proper condition or in exact way
 Storage of food should have to be in exact temperature.
 Raw material that uses should have to be branded and of exact quality.
CONCLUSION
As per the above report it has been summarised that a firm needs to manage food safety
to build their specific image in front of customers easily. For this process they needs to use
different kind of activities and creative ideas to make specific products for their customers. This
project report is based on The Clink restaurant which is a European cuisine firm. For them it is
require to manage food safety from various infected things.
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REFERENCES
Books and Journals
Akhtar, S., Sarker, M. R. and Hossain, A., 2014. Microbiological food safety: a dilemma of
developing societies. Critical reviews in microbiology. 40(4). pp.348-359.
Mensah, L. D. and Julien, D., 2011. Implementation of food safety management systems in the
UK. Food Control. 22(8). pp.1216-1225.
Motarjemi, Y., 2014. Human factors in food safety management. In Food Safety Management
(pp. 975-986).
Nanyunja, J. and et. al., 2015. Assessing the status of food safety management systems for fresh
produce production in East Africa: evidence from certified green bean farms in Kenya
and noncertified hot pepper farms in Uganda. Journal of food protection. 78(6).
pp.1081-1089.
Osés, S.M. And et. al., 2012. Microbial performance of food safety management systems
implemented in the lamb production chain. Journal of food protection. 75(1). pp.95-103.
Pierson, M.D., 2012. HACCP: principles and applications. Springer Science & Business Media.
Powell, D. A., Jacob, C. J. and Chapman, B. J., 2011. Enhancing food safety culture to reduce
rates of foodborne illness. Food Control. 22(6). pp.817-822.
Luning, P.A., 2011. A concurrent diagnosis of microbiological food safety output and food
safety management system performance: cases from meat processing industries. Food
Control.22(3-4). pp.555-565.
Vladimirov, Z., 2011. Implementation of food safety management system in Bulgaria. British
Food Journal.113(1), pp.50-65.
Kirezieva, K., 2013. Context factors affecting design and operation of food safety management
systems in the fresh produce chain.Trends in food science & technology.32(2). pp.108-
127.
Motarjemi, Y., 2014. Human factors in food safety management. In Food Safety Management
(pp. 975-986).
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