Food Safety Report: Brasserie Restaurant Food Safety Analysis

This report provides a detailed analysis of food safety management, focusing on the context of a Brasserie restaurant. It begins with an introduction to food safety, defining contamination and outlining control measures for both physical and chemical hazards. The report then explores the characteristics of food poisoning and food-borne infections, emphasizing the importance of controlling these illnesses. It delves into food spoilage agents, including bacteria and enzymes, and discusses various food preservation methods and their effectiveness. Further sections cover temperature control systems, safe food storage practices, personal hygiene, and pest control. The report also addresses the need for hygienic design and construction of food premises, the importance of staff training, and the development of a food hazard risk assessment and a food safety control system. Finally, the report outlines food safety guidelines for legislative compliance, concluding with a summary of key findings and recommendations for ensuring food safety within the restaurant.

FOOD SAFETY

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 The controls required to prevent physical and chemical contamination of food.............1
1.2 Characteristics of food poisoning and food-borne infections...........................................2
1.3 Food-borne illness can be controlled................................................................................2
TASK 2............................................................................................................................................3
2.1 Food spoilage agents that affect food...............................................................................3
2.2 Method of food preservation............................................................................................4
2.3 Effectiveness of food preservation methods.....................................................................5
TASK 3............................................................................................................................................5
3.1 Key Steps in Temperature Control System......................................................................5
3.2 Methods for the Safe Storage of Food..............................................................................6
3.2) Importance of Personal Hygiene in the Control of Food Contamination.......................7
3.4) Evaluating Cleaning and Disinfection Processes for Safe Food Production..................7
3.5) Problems Associated with Pest Control in Food Premises.............................................8
3.6) Need for hygiene design and construction of food premises .........................................8
3.7. Importance of training as a quality assurance mechanism .............................................9
TASK 4 ...........................................................................................................................................9
4.1. Produce food hazard risk assessment .............................................................................9
4.2. Food safety control system ...........................................................................................10
4.3. Food safety guide for legislation compliance ...............................................................10
CONCLUSION..............................................................................................................................11

REFERENCES .............................................................................................................................12

INTRODUCTION
Food safety is refers to the scientific procedure of preparation and storage of food in
order to maintain their freshness and reduce the risk of contamination. The food safety
management system analyse, evaluate and control the food hazards at each level of food supply
chain to protect it from several microorganisms. The present report is about food safety
management which is based on Brasserie restaurant which is planning to start within next six
month. This report includes a detail description about type of food contamination sources along
with ways to control them by determining the agents of food spoilage. It also includes
description regarding food preservation methods, its effectiveness, temperature controlling
system, importance of personal hygiene. In addition to this it also describe about problems
associated with pest, hygiene design of food premises, food hazard risk assessment, food safety
control system and legislator compliances.
TASK 1
1.1 The controls required to prevent physical and chemical contamination of food
Food contamination is defined as the presence of harmful chemical, bacteria or
microorganism in that may cause illness to the person who consumes such food. The food get
contaminant by inadequate hand washing, cooking temperature, cross contamination and
contamination by animal wastage (Beske, Land and Seuring, 2014). Hence, it is very essential
for a Brasserie restaurant to ensure that the food it will serve must not be contaminated as it can
harm the health of customers which in turn also affect over its existences as well as brand image.
There are mainly two type of food contamination found at food places i.e. physical and chemical
contamination that may affect the food which increase the chances of making someone sick.
Chemical contamination:- It is defined as food which get contaminant through some
chemical substance, as it is mainly used while cleaning of kitchen or some other purpose. In
order to avoid chemical contamination, Brasserie restaurant must ensure that:
 Chemical used for cleaning kitchen utensils must be kept away from food, avoid wastage
and garbage it properly.
 The Brasserie restaurant must focuses toward controlling or minimising the use of
chemicals while growing or breeding the food in order to use fresh fruit or vegetables. In
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addition to this it must also work toward reducing the uses of food colour or chemicals in
food items like fish, crabs, oysters etc. which help in reducing the food contamination.
 The proper implementation of COSHH will be ensured fro avoiding the risk of Chemical
contamination. This is a law which requires employer to control the substance in food
that may hazardous to health. The guidelines of this standard will allow in directing the
staff to prepare food in effective manner by avoiding hazardous chemicals from food.
Physical contamination:- It refers to food that get contaminated by the usage of some
physical object during production process. Physical contamination is usually happens due to
fingernails, cooking equipments, band-aids that are used while food processing or consumption
(Bumbudsanpharoke and Ko, 2015). For controlling such contamination following factors must
be considered:
 Brasserie restaurant must ensures that staff must wash hand properly before cutting
eatables, serving food, tools used for cooking and processing of food must be washed
properly etc. In addition to this staff should be restricted to eat, chew gum or smoke in
food storage & preparation area along with proper clothing like apron, head covering etc.
These rules or policies will support in ensuring that the food handler focuses toward
managing the higher standard of personal hygiene to avoid the risk of food
contamination.
 The X-ray machines can also be used to detect any kind of metal part present within body
of fish which may contaminate food.
 For avoiding physical contamination, the Brasserie restaurant must focuses toward
banning or strictly restricting them to remove the jewellery they wore before cooking
food. In addition to this they must also avoid using pens, dresses with loose buttons or
remove packaging of food before moving in kitchen.
 The management of Brasserie restaurant must focuses toward implement HACCP plan to
remove physical contaminations as this plan involves several prevention approaches that
are applied during food production which guide the right direction to work and avoid any
kind of action that leads to physical contamination.
1.2 Characteristics of food poisoning and food-borne infections
In hospitality industry, the food poisoning and food-borne infections are consider to be
the main issues that influence the choice of customers regarding the selection of restaurant.
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Therefore, it is crucial for Brasserie restaurant to ensure that the food prepared or served to
customer must be fresh and healthy so that it become able to gain trust of customers which
support toward achieving sustainability at marketplace. The food poisoning and food-borne
disease usually happens with contaminated food but are different in term of their characteristics
which is explained below:
Food poisoning:- It is defined as a kind of illness that is usually caused by eating
contaminated food with pathogens that directly results into Gastroenteritis. The main causes,
symptoms and incubation time of food poisoning is mentioned below:
 Causes:- Food poisoning is usually causes by harmful toxins that are present in food
which get produced by microorganism such as bacteria, metallic substances, chemical,
mould, poisonous fish, maritime toxins etc. These bacteria get produced either from
chemicals or other metallic substances. In addition to this toxin can also be food in the
flesh of fishes and animals which is the result of feeding environment. These all are the
causes which contaminate the food and results into food poisoning diseases to an
individual who intake that food.
 Symptoms:- The food poisoning symptoms can be witnessed after an individual
consumed the contaminated food. The symptoms of food poisoning can be seen in the
form of vomiting, nausea(a feel of getting uneasy, anxiety), stomach cramps, fever,
headache, weakness or diarrhoea which is uncontrollable (Grimm, Hofstetter and Sarkis,
2014).
 Incubation time:- The average incubation period of food poisoning is around 12 hours
or it can be up to a few days.
Food-borne diseases:- It is refers to any kind of illness that results from the spoilage that
created contamination in food which when consumed affect the health of individual. The most
commonly seen symptoms, causes and incubation time is mentioned below:
 Causes:- The infection caused by food-borne pathogens are basically due to some
microbiology factors that includes bacteria, viruses and parasites.
 Symptoms:- The symptoms of food-borne pathogens does not appears on frequent basis
as in the case of food poisoning. As it is caused by pathogens, so it take longer time to
show symptoms than toxins. The symptoms for food borne diseases are as similar to food
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poisoning but it also involve liver, heart, kidney and brain diseases that may also results
into death.
 Incubation time:- The incubation period for food borne diseases are 24 hours to few
days, weeks, months or even year. The infection caused by food-borne lasts for few days
but sometimes it may get contagious that take much longer to get cure as serious illness
by this may even causes death.
1.3 Food-borne illness can be controlled
Food-borne illnesses are mainly refers to infections or irritations of gastrointestinal tract
which is caused by contaminated food that contains parasites, chemicals, harmful bacteria and
bacteria. These may have an huge influence over the health of people who consumes such food.
Therefore, the Brasserie restaurant must focuses controlling over avoiding the development of
bacteria or other food-borne pathogens in order to reduce the chances of Food-borne illness
among customers who visit restaurant as it may affect the image of restaurant at marketplace.
Following are the measures that Brasserie restaurant must consider for avoiding food-borne
illness:
 Training:- In order to control the food-borne diseases it is very essential to provide
proper training to staff regarding the thinks to be consider while preparing food, manner
in which they must be stored and kind of product along with its quantity to be involved.
This all are mentioned in HACCP plan which provide guidelines regarding the number of
techniques, criteria or standards that must be consider within food premises that help in
keeping food safe from getting contaminated. The Brasserie restaurant must try to
implement HACCP plan which is a management system that ensure food safety by
analysation and controlling of chemical, physical and biological hazards that causes from
procurement, raw material production, distribution etc.
 Storage temperature control:- For avoiding such diseases, Brasserie restaurant must
ensure effective storage of food at required temperature. For this it can use food
thermometers that help in monitoring the refrigerator temperature (Halford and et. al.,
2014). By getting continuous circulation of cold air flow food that can be kept safe and
the temperature must be kept 41°F or below band for perishable food it must be 90°F. In
addition to this cooking temperature must also be maintained such as 145 F or above up
to 15 seconds for Eggs to immediate service, fish, meat etc. 155 F up to 15 seconds for
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chopped or ground meat, fish, pork etc. and 165 F or above 15 seconds for poultry,
stuffed food containing meat, fish etc.
 Personal hygiene:- In order to avoid the contamination of food staffs who are
responsible for preparing, processing and serving of food must make note to their
personal hygiene. For this staff member must wash their hand before preparing food,
cover their head properly, cut nails and remove all kind of accessories they wore in order
to avoid food reactions. The cleanliness must be maintained at food cooking and
processing place in order to avoid bacterial creation that causes food-borne illness. For
this Brasserie restaurant staff must toward washing up their hand and food to remove soil,
food utensils must be washed to reduce debris by scrubbing it with hot water, sanitizing
must be used for dish-wash etc. This help in reducing the risk of microorganism that
leads to contamination of food which leads to food-borne illness.
TASK 2
2.1 Food spoilage agents that affect food
With in food several type of agents are available that are accountable for spoiling food
items by producing the microorganism such as bacteria, germs, fungus and many more. These
all get arises due to improper storage and maintenance of food items that leads to contamination
of food which creates several food-borne disease to one who consumes it. There are various type
of agents that leads to spoilage of food which can understood by following points:
Bacteria:- There are several sources through which bacteria get spread through such as
sea, land, air, plant and animal that enters into food and get spread into it which further results
into human sickness. When bacteria entered into food it get fragmented and convert into more
and started infecting food by formation of lactic acid, pigmentation, rope formation etc. With the
fragmentation of bacteria various food nutrients such as vitamins, carotene, thiamine etc. also get
destructed which become more dangerous and cause infection in humans (Johnsto and et. al.,
2014).
Enzymes:- It refers to biological molecules which frequently speed up the chemical
reactions virtually that takes place within cells. When the cells of vegetable, food etc. are cut or
exposed to air, enzymes present in cells creates a chemical reaction which changes the colour of
food. When such things intake by an individual it directly affect to their health.
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Mould:- It is defined as a type of Fungus, a micro-organism that are decomposer of dead
organic material like leaves, plat and food. The moulds that grown on food started producing
enzymes which break down and food results into spoilage. The food spoilage through mould
involves mycotoxins contamination, rotting, off-flavours and discolouration.
Yeast:- It is refer to as a single celled microorganism which grow individual or with
small clusters of cells despite of forming long, tubular chains of cell. Yeast is found in majority
of food which contain larger amount of water. The impact of yeast can be seen over fruits as its
started loosing skins and leaves, causes wrinkle, limpness and create shrinkage over food.
2.2 Method of food preservation
Food preservation is defined as befitting procedure for slow down the growth of
microorganism which includes fungi, bacterium with the help of increasing acidic conditions,
high concentrations of salt, sugar, alcohol or temperature. The management of Brasserie
restaurant must focuses toward adopting the methods of food preservation in order to keep them
safe from contamination that may affect the health of employees. The food preservation are
usually performed using several methods such as,
Traditional method:- It contains group of techniques that are commonly used by people
for protection food items for longer duration in order to keep them healthy and eatable. It
includes methods,
1. Low temperature:- It is an important method which work toward protecting the food
products from bacteria by reducing the microorganism that may contaminate food. In this
method, food items are stored at low temperature which is up to 0°F (-18°C) that reduce
the functions of microorganism (Kussaga and et. al., 2014).
2. Heat temperature:- In this method the food get boiled or blanched at high temperature
that destroy all the enzyme activities and microorganisms over the temperature of around
145°F (63°C) for 30 min.
3. Vacuum packing:- This method is basically used to protect the liquid food items which
utilize the dairy products such as milk. By using this method milk is heated upto 70
degree and cool down instantly. This will then packed into air tight bottles or bag using
vacuum packing which help in keeping them stored for longer duration without getting
affected.
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4. Freeze drying:- It is a low temperature dehydration process that involves freezing of
product, lowering the pressure and adding heat for allowing frozen water in material to
sublimate. This method is basically used to preserve the perishable material that get
infected easily.
5. Pasteurisation:- It refers to the process of applying heat to food product with an aim to
destroy the pathogenic microorganism to inactivate spoilage-causing enzymes.
Pasteurisation is a process where beverages such as milk, juice or water are treated with
mild heat which is less than 100 °C for killing the pathogens.
6. Canning:- It refers to the process in which foods items are kept into jars or cans which
then heated to high temperature and then subsequently cool down that forms up a seal
against lid that restrict bacteria to contaminate the food.
7. UHT :- It is refers to as a processing of food from heat before it get packed and then it is
sealed within a sterilized containers. This process help in quicker heating of product as it
uses higher temperature then those applied in canning process which is 130-140 °C and
the processing time is also in seconds instead of minutes.
8. Sterilization:- It refers to a controlled heating process which is used to completely
eliminate the living micro-organisms from food that can be performed with the help of
moist heat, filtration, irradiation or by chemical method.
9. Food irradiation:- It is refers to as the process of exposing food as well as food
packaging to ionizing the radiations like x-rays, gamma rays, electron beans etc. which
are capable of freeing electrons from atomic bonds which help in ensuring food safety by
extending the product shelf-life.
2.3 Effectiveness of food preservation methods
The food preservation method support in protecting food items to get contaminated so
that it can be stored for longer period of time without any side effect (Kussag and et. al., 2015).
There are number of preservation methods that Brasserie restaurant can use which includes low
temperature, heat temperature, vacuum packing and freeze drying etc. the effectiveness of these
methods are mentioned below:
 Low temperature:- The perishable food items are kept at low temperature in order to
stop development of microorganism which also support in maintaining the freshness of
food which help in preserving food without getting contaminated.
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 Heat temperature:- The heating of food help in destroying the bacteria or other
microorganisms as canning helps in creates a seal that prevents the creation of
microorganism.
 Vacuum packing:- It support in storing food for longer period of time as vacuum sealer
deprives the food from oxygen which prevent the growth of bacteria as they can't grow
without oxygen.
 Freeze drying:- It help in retaining nutritional value better then other methods and also
preserve colour, flavour etc. by ensuring that consumers get real fruits and vegetables in
their diet.
 Pasteurisation:- The main advantage of Pasteurisation is that it reduces the chances of
getting sick and it also enhance the nutrients level. On the other side negative side is that
it lost the original taste of food as get processed many times.
 Canning:- The main benefit of this process is canned food have longer shelf life as its
cann cover restrict bacteria to enter in food. But the negative side is that as time passes
the canned food started loosing its flavour.
 UHT :- The main advantage of this method is that it is more convenient and also leads to
less wastage. But the negative factor is that it process over higher temperature that burn
the taste of food.
 Sterilization:- The most positive factor is that sterilisation method preserves nutritions
more better than other food preservation method. But the negative aspect is that this
process results into numerous health risk to animals who intake irradiated foods.
 Food irradiation:- This method help in killing insects and pathogens without use of any
harmful chemical. But the negative point is that there is no proof that irradiation foods
are safe fro human consumption.
TASK 3
3.1 Key Steps in Temperature Control System
With the help of Temperature Control System, it will be possible to keep the food safe
and in hygiene condition for a long period of time. Prevention of food from spoilage or
contamination of food. For different type of food products, the temperature is also different. So
for keeping the food safe, it is important for the individual to have knowledge about the required
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temperature for the food. In case of low or high temperature, both situations are bad could make
the food waste (Manfreda and De Cesare, 2014). For example, in case of perishable food
products, it is important to keep them in low temperatures so that they could be kept in good
condition for a long period of time and the bacteria could not react upon it. So, some of the ways
of keeping food products safes and secure are presented as under:
Method Description
Refrigeration
The ideal temperature in order to stop the growth of bacteria in the
food products is 8°C. But the recommendation is provided to keep the
temperature at 5°C or below so that the food could be preserved for a
longer period of time.
Freezing The required temperature for the items that are needed to store using
freezer is – 18°C or low.
Cooking For killing all the bacteria and making the food safe and secure, it is
important to cook the food at the temperature of 75°C or above.
Hot Holding In hot food, the temperature at or above 65°C could prevent the food
from multiplication of bacteria.
Cooling In order to prevent the food from the germination of spores, it should
be placed quickly in the refrigeration.
Reheating The already heated food must be reheated at the temperature of 82°C
to make the safe reheat of the food.
3.2 Methods for the Safe Storage of Food
Here, the Safe Storage Method of Food refers to the method with the help of which the
food has been kept safe for a longer period of time and preventing the food from infections and
reduces the risk of food poisoning. Some of the main food storage methods are discussed as
under:
 Dry Storage: It is used for the food items which are kept dry such as potatoes and onions
and many more. These food items have long shell life and the needed temperature for
them to be keep in good condition is 50 to 70°C. This method is used for foods like dry
fruits, banana, flour, rice, cereals etc.
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