Food Safety Management Report: Evaluation of Food Safety at Barrafina

This report provides a comprehensive analysis of food safety management practices at Barrafina, a Spanish cuisine restaurant. It delves into various aspects of food safety, including the controls needed to prevent physical and chemical contamination, characteristics of food poisoning and foodborne infections, and strategies for controlling foodborne illnesses. The report explores food spoilage agents, effective methods of food preservation (such as freezing, drying, fermenting, pickling, and sous vide), and the effectiveness of these methods. It further examines key steps in a temperature control system, methods for safe food storage, the importance of personal hygiene in preventing contamination, cleaning and disinfection processes, problems associated with pest control, the need for hygienic design and construction of food premises, and the significance of training as a quality assurance mechanism. Additionally, the report includes a food hazard risk assessment, discusses a food safety control system, and addresses food safety guidelines for legislative compliance, providing a thorough overview of food safety management within the context of a restaurant environment.

Food Safety Management

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1.1 Controls required to prevent physical and chemical contamination.....................................3
1.2 Characteristics of food poisoning and food borne infections................................................3
1.3 H ow food-borne illnesses can be controlled........................................................................4
TASK 2............................................................................................................................................4
2.1 Food-spoilage agents.............................................................................................................4
2.2 Methods of food preservation...............................................................................................5
2.3 Effectiveness of food preservation methods.........................................................................5
TASK 3............................................................................................................................................6
3.1 Key steps in a temperature control system...........................................................................6
3.2 Methods for the safe storage of food.....................................................................................7
3.3 Importance of personal hygiene in the control of food contamination.................................7
3.4 Cleaning and disinfection as a process supporting safe food production.............................7
3.5 Problems associated with pest control.................................................................................7
3.6 Need for hygienic design and construction of food premises...............................................8
3.7 Importance of training as a quality assurance mechanism....................................................8
TASK 4............................................................................................................................................8
4.1 Food hazard risk assessment.................................................................................................8
4.2 Food safety control system....................................................................................................9
4.3 Food safety guide for legislation compliance.......................................................................9
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
There are different factors which has to be considered in Hotel business. It is essential
that company has to keep in mind hygiene factor through which they can upgrade their image in
market. There are policies can be implemented effectively in better way and it must be regularly
checked so positive results are outcome. This report is based on Barrafina which serves Spanish
Cuisine with full bar facility (Lytton, 2017). In this report there is discussion about food
prevention measures, temperature control system, importance of personal hygiene. There are
some laws which are related to food safety and it is effective with involvement of management.
TASK 1
1.1 Controls required to prevent physical and chemical contamination
Contamination of food spoilage of food due to come in contact of enzymes. These have
bad impact on health so management of Barrafina has to take corrective measures through which
this can be ignored. There are mainly three types of contamination. They are Chemical, Physical,
Biological contamination.
 Chemical contamination means this held because of some pesticides. It is essential that
company has to use measures through which they can control it. This can be done
through use of proper chemicals in proper quantity.
 Physical contamination occurs because of dirty nails, clothes, etc. This contamination
then converted into biological contamination.
Measures to control Physical and Chemical Contamination
This can be controlled by awareness of management of Barrafina. This can be effective
with the help of proper delivering of information to workers and it can be implemented. Manager
has to perform activities in which there is involvement of employees also (Nychas, Panagou and
Mohareb, 2016). It is essential to keep food items in proper temperature through which it does
not get spoiled. There must be training to employees so they can accomplish operations in
appropriate manner.
1.2 Characteristics of food poisoning and food borne infections
There is change in environmental factors so it is essential to consider all factors which are
associated with it. Food poisoning occurs because of spoilage of eatable. If person eat such food
then there are possibilities of health issues, infections, etc. Due to food poisoning food borne

infection occurs. There are different disease which may occur due to this. Person may get victim
of Shellfish poisoning, vomiting, loose motions, etc. are reasons through which are affected due
to food borne infection. Preservation of food must be done as per their nature. Disease affect
health and image of company (Payne-Palacio, 2016). There is requirement of proper guidance so
workers can perform activities in better way.
1.3 H ow food-borne illnesses can be controlled
Barrafina is big name in restaurants of UK. It is essential that they must take care of food
items from being spoiled. This can be done with the joint efforts of workers and employers. Top
level management of Barrafina has to regularly analyzed so they came to know about measures
through which they can save food items and this gives edge for consumer also.
 Deep freezing, use of refrigerator, salting, etc. are some effective measures through
which food can be saved from being infected.
 Utensils must be closed and food items must be kept at appropriate temperature.
 Non vegetarian have more microorganism as compared to vegetarian, so they must be
kept separately.
 Personal hygiene is one major factor which has to kept in mind.
 Raw vegetables, fruits must be washed proper so thetre atre less changes ogf bad effect
on health of consumer.
TASK 2
2.1 Food-spoilage agents
There are many factors which affect business. It is essential, that restaurants has to take
measures through which they can control them and this helps in storage of food with specified
quality. Food is being ready with many raw material so it is essential to perform activities in way
which helps in keeping providing dishes as per requirement of customer. Restaurant is the field
which can grow with the providing satisfaction to customer (Tóth and et. al., 2016). This helps
in mouth to mouth publicity. So management of Barrafine has to motivate employees by saying
that company has not only keep in mind about taste of dishes but also raw material. This helps in
reduction of cost.
Food Spoilage Agents Foods affected by each food spoilage Agent
Water Wheatflour, vegetables

Temperature Milk, meat
Moisture Cornflour, Suji
Microorganism Jam, pickle
Air and oxygen Fruits, curd and other milk related products
2.2 Methods of food preservation
Food preservation is one of the most important factor which has to be kept in mind for
hotel industry. It is essential that company has to adopt measure which is cheap and effective. To
preserve food there is requirement of proper analysis which help them to perform, activities in
better and effective way (Tzamalis, Panagiotakos and Drosinos, 2016). There are various
methods through which Barrafine can perform food preservation-
2.3 Effectiveness of food preservation methods
Food preservation methods are very effective if they are used in proper way.
Management of company must use food preservation technique through which it helps in
improving image of company. It is essential that proper information related to preservation of
food.
2.2 Methods of food preservation 2.3 Effectiveness of food preservation methods
Freezing There is exchange in temperature of earth, so it is essential
to keep things in refrigerator, so it can be used for longer
time. Fruits, milk related items, bakery products, etc. are
freeze so they does not get in contact with bacteria. Drinks,
juices are used in cold form so freezing must be there.
Drying Potato chips, coriander leaves, mint leaves, ginger, garlic
are some examples which can be for longer period if it gets
dried. In this method food items are dried by high
temperature.
Fermenting This is method to preserve some thing which is wet in

nature. Lemon, vegetables, etc. are effective for using food
items in longer time.
Root crops get damaged frequently, but when its crops are
cut out it can be preserve for longer time.
Pickling Picking is done to make things sour. This is done with
vinegar, salt, etc. This is oldest method used to preserve
food.
Sous Vide This method is good to preserve meats and vegetables. As in
this method items are kept in carry bags and then it is put in
hot water. This can be used in longer time say 4 days. This
makes eatables more juicy.
TASK 3
3.1 Key steps in a temperature control system
Food items need different temperature, so it is essential to provide specify temperature
through which it can be effectively. Steps of temperature control are-
Delivery- This is first step of temperature control. As per this step raw material is
received by restaurants. It must be ensure that while receiving delivery it must be fresh and kept
at specified temperature (De Boeck and et. al., 2016).
Storage- After getting delivery it is essential that company has to store at specified
temperature where fungi does not get attached with it.
Preparation- After storing when there is requirement of food then it is prepared. There is
different tome period for preparing food.
Defrosting- This method is optional for company and it is essential that company has to
perform activities through which it can be defrost at specified temperature.
Cooking- After defrosting there is requirement of proper cooking which can be served in
front of customer. Cooking must be done at specified temperature so it can be used and taste
good. Semi cooked or over cooked food items does not taste well.
Cooling- This is the method which is optional as per dish. While cooking temperature of
eatables is more. So it must be cooled.

Reheating- As per demand there is requirement of reheat. It must be in mind that reheat
is as per requirement (Dzwolak, 2016).
Service- This is the last step which is serving. After reheating, it is essential that cook
must serve in best and decorative way.
3.2 Methods for the safe storage of food
There are various methods through which Barrafine can store food. It is essential that
company must keep in mind about change in canning and hygiene factor in mind. Some food
ideas are need to be heated proper so it helps in preserving food for longer period. Canning of
food items, deep freezing, etc. are some methods through which company can preserve food and
it can be effective for use of food (Zwietering and et. al., 2016).
3.3 Importance of personal hygiene in the control of food contamination
Personal hygiene is one of the most important concept in restaurant industry which has to
be in mind of management. This helps in performing activities in better and effective way.
Cooking is performed by workers, so it is essential that they must be proper cleanliness. Hair and
shave must be trimmed. Nail must be short and clean. There must be different dress for cooking
purpose and it must be wash daily (Glendon, Clarke and McKenna, 2016). There must be
penalty on employees if they are not clean.
3.4 Cleaning and disinfection as a process supporting safe food production
When there is change in temperature, it is essential that company has to perform activities
through which they can achieve profits. Fresh food items must b e kept apart from decayed food,
otherwise it affects it too. Company has t use proper dumping system. It helps in hygiene factor
of restaurant. It is essential that management of Barrafine helps has to keep in mind about injury
of employees while working. There are possibilities of infection in food items too.
3.5 Problems associated with pest control
Pest control is one of the important component which has to done in restaurant.
Purchasing is done in bulk so it is essential to keep them safe (Grover, Chopra and Mosher,
2016). It helps in performing activities in better way. While putting pesticide in food items then
quantity of it must be in mind. There must be regular check done to know whether pesticide are
regular or not. It is essential that food items which does not need pesticides must be kept apart
otherwise they get infected. There is different room for pesticide food items.

 Employees are not aware about using procedure to use pesticides. It might affect food
items.
 There are possibilities of allergy to workers due to in contact of pesticides, which affect
their skin.
 Place is common for pesticides and non pesticides food which creates confusion and
there are possibilities of discrepancy (Havinga and Verbruggen, 2017).
3.6 Need for hygienic design and construction of food premises
There are different factors which affect business operations. There are possibilities that
company has to achieve targets with then help of satisfaction of customer. It is essential to plan
strategies which are associated with performing activities in better and effective way. Hygiene
can be maintained with the help of management and employees. There must be proper change in
techniques through which it can achieve targets. Hygiene plan of Barrafine helps to perform
activities in better and effective way through this.
3.7 Importance of training as a quality assurance mechanism
Training is one of the important component which has to be effective with proper
motivation. Training does not work to achieve targets but it improve morale of workers.
Barrafine is one big brand in market, so it is important to maintain them through proper
coordination of workers and management. Training is one of the best method through which
quality of product and services are maintained. In restaurant polite behavior is one of the major
thing through which they can perform activities (Kumar and et. al., 2017).
TASK 4
4.1 Food hazard risk assessment
Food Types of
contamination
Causes of
contamination
Risk Consequences

Meat In meat there is
chemical
contamination.
Due to come in
contact with air
there are
possibilities of
meat become
contaminated.
There are
different disease
of health issues
which may raise
because of meat.
There are
possibilities that
this infected can
be infect other
things too.
Fish Physical
contamination
occurs due to
spoil of fish.
Due to
temperature
variation fish get
contaminated.
This can be
decayed and of
non use. This can
be effected with
possibilities of
giving smell.
There is allergy,
food poisoning,
etc. which affect
health of
individual.
4.2 Food safety control system
Stages Hazard Preventive
measure
Critical
limits
Monitoring
Procedur
e
Frequency
Corrective
measure
Meat
Protecti
on
Due to
imprope
r storage
there are
possibili
ties of
decayed
of meat.
It must be
kept at
appropriat
e
temperatur
e.
Freezing or
Sous Vide
are the
measures
through
which it is
useable.
Regular
check by
manageme
nt of
Barrafine.
Regular
check
Good techniques
to store food
material.
Fish
Protecti
on
Due to
contami
nation
fish
smell
Purchase
as per
requireme
nt so
proper use
They must
be heated
at
appropriate
temperatur
Storage
must be
proper.
Training Checking at the
time of purchase.

bad. can be
possible.
e.
4.3 Food safety guide for legislation compliance
Business
regulations
Barrafine runs in London, UK. So it is essential to follow proper rules and
regulations which are framed by political party.
Premises Health and safety act, 2006 works for improving condition of infrastructure of
company, which provides satisfaction to workers.
Food sources There are different source through which Barrafine can purchase raw material
but it is essential to select best sources among all.
Transport There is requirement of transportation to purchase material. There is
requirement of proper temperature of vehicle so it helps preservation of
material.
Equipment Under the Equipment act, 1959 it is essential for restaurant to use updated
equipments and training must be provided.
CONCLUSION
This report is very effective to know about hygiene factor and this i9s beneficial for
growth of company. There are some factors which spoil food and this effect operations of
restaurants. There are many departments which help in performing activities through which they
can achieve targets. It is effective with the help of involvement of top level management and
delivering appropriate orders to concern department. This helps in keeping restaurant operations
effective and implement them in better way. There are some elements which spoils food and this
might give disease to customer. Food poisoning is one major issue which arise due to spoilage of
food items.

REFERENCES
Books and Journals
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Dzwolak, W., 2016. Practical aspects of traceability in small food businesses with implemented
food safety management systems. Journal of food safety. 36(2). pp.203-213.
Glendon, A. I., Clarke, S. and McKenna, E., 2016. Human safety and risk management. Crc
Press.
Grover, A. K., Chopra, S. and Mosher, G. A., 2016. Food safety modernization act: A quality
management approach to identify and prioritize factors affecting adoption of preventive
controls among small food facilities. Food Control. 66. pp.241-249.
Havinga, T. and Verbruggen, P., 2017. Understanding complex governance relationships in food
safety regulation: The RIT model as a theoretical lens. The ANNALS of the American
Academy of Political and Social Science. 670(1). pp.58-77.
Kumar, P. and et. al., 2017. Aflatoxins: a global concern for food safety, human health and their
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Lytton, T. D., 2017. The taming of the stew: Regulatory intermediaries in food safety
governance. The ANNALS of the American Academy of Political and Social Science.
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Nychas, G. J. E., Panagou, E. Z. and Mohareb, F., 2016. Novel approaches for food safety
management and communication. Current Opinion in Food Science. 12. pp.13-20.
Payne-Palacio, J., 2016. Foodservice Management: principles and practices. Pearson Education.
Tóth, G. and et. al., 2016. Heavy metals in agricultural soils of the European Union with
implications for food safety. Environment international. 88. pp.299-309.
Tzamalis, P. G., Panagiotakos, D. B. and Drosinos, E. H., 2016. A ‘best practice score’for the
assessment of food quality and safety management systems in fresh-cut produce sector.
Food Control. 63. pp.179-186.
Zwietering, M. H. and et. al., 2016. Relevance of microbial finished product testing in food
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Online
What is Food Contamination? 2018. [Online]. Available through
:<https://www.foodsafety.com.au/resources/articles/what-is-food-contamination>.
Food premises. 2018. [Online]. Available through :<https://definedterm.com/a/definition/48908>