Food Safety Management Report: Hilton Hotel Food Safety Practices

This report delves into the critical aspects of food safety management, examining various factors that contribute to maintaining safe food practices. It begins by categorizing food spoilage agents and their effects, followed by an analysis of food preservation methods and their effectiveness, including freezing, canning, drying, and smoking. The report then outlines key steps in temperature control systems, methods for safe food storage, the importance of personal hygiene in controlling food contamination, and the evaluation of cleaning and disinfection procedures. It also addresses problems related to pest control, the need for hygienic design and construction of food premises, and the importance of training as a quality assurance mechanism. The report concludes with a discussion of food hazard risk assessment, food safety control systems, and food safety guidelines for legislation compliance, providing a comprehensive overview of food safety management practices within the context of a food service establishment, such as a hotel.

FOOD AND SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
TASK 2 ...........................................................................................................................................1
2.1 Categorise the food spoilage agents that affect food............................................................1
2.2&2.3 Methods and effectiveness of food preservation..........................................................2
TASK3 ............................................................................................................................................3
3.1 Key steps in temperature control system..............................................................................3
3.2 Method for the safe storage of food......................................................................................3
3.3 Importance of personal hygiene for controlling food contamination....................................4
3.4 Evaluate cleaning and disinfection for supporting safe food production..............................4
3.5 Problems related with pest control in premises. ...................................................................4
3.6 Need for hygienic design and construction of food premises...............................................5
3.7 Importance of training as quality assurance mechanism.......................................................5
TASK4 ............................................................................................................................................6
4.1 Food hazard risk assessment.................................................................................................6
4.2 Food safety control system....................................................................................................6
4.3 Food safety guide for legislation compliance.......................................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Food safety is concerned with hygienic and systematic procedure of preparing and storing
food and food products. It is very much necessary to maintain food safety because it directly
helps in reducing the chances of diseases which is raised from contaminated food. With the
change in need and preferences of the consumers food safety is becoming the top most priority of
the many organisations in the food industry(Cope and et. al., 2010). Food safety management
programmes directly helps the organisation in gaining trust of its valuable consumers and the
efficient manner. So the major aim of organisations is to protect the food from getting
contaminated which directly resulting in illness and various food borne disease. The various
topics covered in this project report is measures to prevent contamination of food, reasons behind
food-borne illness, methods and effectiveness of food preservation.
TASK 1
Covered in PPT
TASK 2
2.1 Categorise the food spoilage agents that affect food.
This process directly makes the food undesirable for the consumer(Cusato and et. al.,
2013). This is because of the presence of microorganisms in the environment which directly
increase the risk of food spoilage. The various agents in Hilton which spoils the food are as
follows-
Food spoilage agent Effects
Micro organisms This type of agent directly enters into the food
and causes infection and food-borne disease.
Due to this the pH level of the food changes
and also leads to redox of food.
Over heating Increase in the temperature of the food leads to
rapid growth of bacteria. This also leads to
change in colour, taste and quality of food. It
also results in bad smell and appearance of the

food.
Over freezing In this the taste of the food gets affected
because the food gets over free-zed which
leads to negative impact on the health of
consumer.
2.2&2.3 Methods and effectiveness of food preservation.
Food preservation is very much important because it helps in improving and maintaining
the health of the consumer(Denning, Graff and Wooten, 2010). The various methods of food
preservation along with there effectiveness are discussed below
Methods Effectiveness
Freezing
This is one of the best activity for keeping the
food safe and fresh for longer period of time.
Freezing of the food can be done to prevent is
from getting rotten and damage. The food
products which can be friezed are vegetables,
fruits, bread and other poultry products.
Canning
Under this method the food is stored in jars or
cans which are air tight. Canning of the food
prevents the food from various germs and
bacteria. Some of the best canning process
includes water and pressure canning. The food
products which are stored and preserved in
cans are jellies, pickles and other liquid items.
Drying
Under this method the food is dried to remove
the moisture in it(Kafetzopoulos, Psomas and
Kafetzopoulos, 2013). During this process air
circulation is not present because it will again
make the food moistened. This process is

carried out with the help of drying equipments.
Smoke
Under this method the food is cooked partially
to prevent it from getting rotten and spoiled. To
kill the bacteria and germs the food is being
exposed to smoke of burning woods. This
process is mainly used for preparing non
vegetarian food items.
TASK3
3.1 Key steps in temperature control system.
It is very necessary to maintain the temperature of the food because it will not result in
any negative effect on the health of the individual. It is also related with the temperature at which
the food must be stored and kept(Ko, W.H., 2013). The various steps for temperature control
system which can be adopted by the managers of Hilton are discussed below-
 Cooking- In this method the food must be cooked in a appropriate manner to reduce the
availability of bacteria. The minimum temperature at food can be cooked is 75 degree.
 Refrigeration – In this process the food is stored and friezed in the appropriate manner
to prevent it from getting rotten. Refrigeration of the food can be done at 8 degree or less
if required.
 Cooling- Under this process the food is cooled before putting it into refrigeration. This is
done just after the cooking of food. Cooling of the food can be done at room temperature.
3.2 Method for the safe storage of food.
The methods for food storage which can be used by the manager of Hilton are discussed
below-
 Storing the food in fridge- In this method the food is stored with the motive of
preventing it from getting damage. Food can be stored between 5 to -5degree because
this temperature will not harm the food.
 Freezing- In this method the storage of the food is done in the best possible manner.
Kitchen department of organisation must ensure that hot food is not stored because it will
decrease the food quality(Manning and Soon, 2016).

 Food covered with foil- Aluminium foil can be used to cover and protect the food from
bacteria. But some foods like tomatoes and soft fruits must not be covered with
aluminium foil because of their acidic nature.
3.3 Importance of personal hygiene for controlling food contamination.
Personal hygiene and food hygiene are inter- related with each other. This means
maintaining proper cleanliness at the place where food is being prepared. The importance for
personal hygiene for food contamination are-
 Proper and cleanliness supply of the food will reduce the chances of infection , allergies
and food contamination.
 Personal hygiene will lead to safety and effectiveness of the food. This is because
bacteria will not enter the food.
 If the health of the consumer is taken care than customer will be satisfied. This will
directly leads to increase in sale of the organisation(Marriott, Schilling, and Gravani,
2018).
3.4 Evaluate cleaning and disinfection for supporting safe food production.
The process ensures cleaning the food in the appropriate manner and prevent it from
getting disinfected. Cleaning is very much necessary because the chances of infection will be
reduced. It will also ensure managing the food in the best possible manner. Some of the major
points for this are-
 The risk of food poisoning can be reduced.
 The life and quality of the food can be increased in the appropriate manner.
 Risk of cross contamination can also be reduced in a effective manner.
 Health and safety of the consumer can be taken into consideration.
3.5 Problems related with pest control in premises.
Pest is one of the major source from which food can get contaminated and poisonous. If
proper pest control measures are not taken than organisation might suffer loss. The various
problems related with pest control are mentioned as under-
 Pest control will lead to increase in dead body of pest due to this the chances of
intoxication of food will increase.

 The smell of pest control can change the taste and smell of the food and due to this food
consumers might get infection.
 It will be difficult for the consumers to enjoy their food because of the smell of pest
control method.
3.6 Need for hygienic design and construction of food premises.
The manager of the hotel must ensure hygienic premises and kitchen where the food is
prepared. The section where the food is prepared can be separated from the main premises of the
hotel this is because it will save the food from getting contaminated. The points for the hygienic
design are discussed below-
 The supply of water in the kitchen must be adequate and pure this because contamination
of the food can be prevented.
 Disposable procedure can be improved used by the organisation.
 Proper ventilation must be there in the kitchen so that smoke and other smell can be
ventilated(Mensah, and Julien, 2011).
 Premises can be kept cleaned to remove bacteria and maintain proper hygienic conditions
in the organisation.
3.7 Importance of training as quality assurance mechanism.
Training mechanism directly helps the company in making food hygienic and clean. As
by this staff can perform the task in better manner because they will be motivated to maintain
safety in the food products. Training programme will also help the organisation in competing the
task and objectives in the best possible manner. The importance of training for staff members
are as follows-
 The chances of risk of food poisoning will be reduced because the staff will know what is
to be done and how it is to be done. So with the help of this contamination of food can be
prevented.
 Amount of food wastage can be reduced after taking proper training and development
programmes. It will also help in reducing the waste and increasing the profitability of the
organisation because better utilization of resources will be done(Nestle, 2010).
 Behaviour of the staff can be improved after attending training programmes in a
sequential manner. So the problems and issues of the organisation and consumer related
to contamination of food can be handled in desirable manner.

 Better relationship with the consumer can be maintained because their needs and
preferences will be satisfied in the effective and efficient manner. This will directly lead
to increase in the number of loyal customer's.
TASK4
4.1 Food hazard risk assessment
Food hazard is the continuous process of evaluation of the health of consumers. With the
help of this method various methods regarding the health and safety of the consumers can be
taken into consideration(Tarr, 2011). This can be done by avoiding using contaminated food.
Assessment for various types of risk are discussed below-
Hazard Risk Control measure
Fire Fire and smoke can lead to
suffocation or dead of the staff
members and customer's of the
organisation.
Use of fire extinguisher can
done in the premises of the
hotel. With the help of this
chances of damage can be
reduced.
Utensils Staff members which are
involved in handling the food
equipments must check no
sharp and harmful items are
used. As these can result in
accident or miss happening
with the customer or
employee's of the organisation.
The utensils and equipments
can be changed on monthly or
regular basis. Well trained
employee's can be appointed
for checking and changing
utensils and equipments.
4.2 Food safety control system
It has been noticed that various food and safety measures will help in protecting the food
from getting contaminated and damaged(Weyandt, and et. al., 2011). HACCP is the only control
system which properly helps in protecting the consumers and food from any kind of risk or

problems. The various hazards which can cause problem are biological,physical and chemical
hazard. These hazards are based on various rules and principles which are discussed below-
 Hazard analysis- Proper analysis of the hazards can be done to make better plans for the
future. The analysis can be done after keeping in mind present situations of the
organisation and availability of food.
 Critical control points- Some critical and major points can be evaluated and analysed
for making final conclusions in the food safety control system
 Establishing limits- The limits of the critical points also needs to be established in the
proper manner.
 Verification procedures- A proper verification procedure will also help in managing
each and every task of the food control system.
 Disciplinary action- various disciplinary actions can be taken to maintain the quality of
food and managing the food control system in the sequential and coordinated manner.
The major purpose of HACCP is to make desirable plans for saving the consumers from illness
caused by food contamination(Zweig, 2013). It will help the organisation in reaching to the
potential customer's in the best possible manner and increasing the sale.
4.3 Food safety guide for legislation compliance
Food safety is one of the major concern of various organisations because the demand of
the customer's are changing rapidly. So it is very much essential for the organisation to protect
their food from pest and poison. There are various laws and regulations which are imposed by
the government for the safety of food and consumers. Every organisation are required to follow
the laws in the ethical manner. The laws and regulations introduced by the government are as
follows-
 Food standard act 1999- This act ensures that organisation must follow basic standards
while making the food. This will directly prevent the consumers from eating unhealthy
and unhygienic food. The ingredients used in the preparation of the food are of good
quality which saves the food from getting contaminated.
 General food law- This law helps in providing assurance in the quality of the food
products. The export procedure of the food must be done in the proper manner. Labelling
and packaging of the food will also prevent the food from getting contaminated this is
because it will contain all necessary and vital information.

CONCLUSION
From the above report it can be concluded that proper management of the food is very
much essential for the organisation. This can be done by using effective and innovative plans in
the adequate manner. Latest techniques can be used to prevent the food from getting
contaminated. Safety and security measures needs to be taken into consideration by the
organisation for maintaining good image in the mind of the customer's. Laws and regulations
will also help the organisation in preventing the food from getting damaged and rotten. Proper
cleanliness in the premises and controlling pest needs to done because health of the customer's is
most important task for the organisation.
REFERENCES
Books and journals

Cope, S., and et. al., 2010. Consumer perceptions of best practice in food risk communication
and management: Implications for risk analysis policy. Food Policy. 35(4). pp.349-357.
Cusato, S., and et. al., 2013. Food safety systems in a small dairy factory: Implementation, major
challenges, and assessment of systems' performances. Foodborne pathogens and
disease. 10(1). pp.6-12.
Denning, B.P., Graff, S. and Wooten, H., 2010. Laws to require purchase of locally grown food
and constitutional limits on state and local government: Suggestions for policymakers
and advocates. Journal of Agriculture, Food Systems, and Community Development.
1(1). pp.139-148.
Kafetzopoulos, D.P., Psomas, E.L. and Kafetzopoulos, P.D., 2013. Measuring the effectiveness
of the HACCP food safety management system. Food control. 33(2). pp.505-513.
Ko, W.H., 2013. The relationship among food safety knowledge, attitudes and self-reported
HACCP practices in restaurant employees. Food control. 29(1). pp.192-197.
Manning, L. and Soon, J.M., 2016. Food safety, food fraud, and food defense: a fast evolving
literature. Journal of Food Science. 81(4). pp.R823-R834.
Marriott, N.G., Schilling, M.W. and Gravani, R.B., 2018. Food contamination sources. In
Principles of Food Sanitation (pp. 83-91). Springer, Cham.
Mensah, L.D. and Julien, D., 2011. Implementation of food safety management systems in the
UK. Food control. 22(8). pp.1216-1225.
Nestle, M., 2010. Safe food: The politics of food safety. Univ of California Press.
Tarr, N.W., 2011. Food Entrepreneurs and Food Safety Regulation. J. Food L. & Pol'y.7, p.35.
Weyandt, A.J., and et. al., 2011. Environmental & food safety management systems, according
to ISO 14001 & ISO 22000 in fish processing plants: experiences, critical factors &
possible future strategies. Procedia Food Science. 1. pp.1901-1906.
Zweig, G. ed., 2013. Principles, Methods, and General Applications: Analytical Methods for
Pesticides, Plant Growth Regulators, and Food Additives (Vol. 1). Elsevier.