Food Safety: Science & Management Report on Indian Curries and Hazards

This report provides an executive summary and in-depth analysis of food safety concerns associated with popular Indian curries, including Butter Chicken, Chicken Vindaloo, and Lamb Rogan Josh. It emphasizes the importance of food safety management systems and the implementation of Hazard Analysis Critical Control Point (HACCP) principles to mitigate risks of foodborne illnesses. The report reviews the history, preparation methods, potential hazards (microbiological, chemical, and physical), and best practices for storing, handling, and serving these curries to a large consumer base. It highlights the significance of employee hygiene, proper storage facilities, and sourcing ingredients from certified vendors. The study also explores the potential consequences of food contamination, including food poisoning and the spread of diseases, and stresses the need for continuous monitoring and documentation of safety measures throughout the food production and service processes. The report identifies common issues faced by restaurants and hotels, such as material shortages and hygiene issues, and provides recommendations for improvement.

FOOD SAFETY:
SCIENCE &
MANAGEMENT

EXECUTIVE SUMMARY
Butter Chicken, Chicken Vindaloo and Lamb Rogan Josh are some of the famous
chicken dishes served all over the world. These dishes needs to be given major safety concern as
various food borne diseases are generated by consuming contaminated food products. In the
recent times it is seen that food diseases by consuming infected food is recorded all over the
world. The burden to maintain food safety has increased on healthcare centre and more
investment is made for enhancing awareness regarding importance of food safety. A
responsibility is created on food trade sector for providing and manufacturing safe food by
implementing Hazard Analysis Critical Control Point management system. All the principals of
HACCP needs to be followed by food traders followed by proper training to staff for maintaining
cleaning, sanitizing and temperature. Employees personal hygiene is equally important for
implementing food safety management in any organisation.

Table of Contents
EXECUTIVE SUMMARY.............................................................................................................2
INTRODUCTION...........................................................................................................................1
Literature Review on the Food Safety Issues Associated with Indian Curries................................1
CONCLUSION................................................................................................................................5
REFERENCE...................................................................................................................................6

INTRODUCTION
Food safety management system is termed as a group of practices and procedures that
helps in controlling various hazards to ensure regulatory compliances for food safety. It is termed
as the process of storage and preparation of foods in order to prevent food borne illness. Safety
of food is highly recommended in hospitality industry by managers and kitchen staff to serve
quality and healthy products for consumers. In today's scenario individuals are more inclined
towards the consideration of hygiene and safety in the food products. In this given project report
food safety management recommendations for production and serving various Indian Curries
will be provided. Together with this history of food, preparation, potential hazards present as
well as general issues for storing, handling and serving food to large number of consumers will
be reviewed (Cui, Wang and Zou, 2013).
Literature Review on the Food Safety Issues Associated with Indian Curries
Food safety is one of the most critical issue that is faced while serving with food products
to number of consumers. This literature review will help in analysing lots of issues associated
with serving Indian Curries and various safety concerns needs to be taken care of in the process
of their preparation. Food moves to several stages before they are served to consumers and it can
be contemplated at any point of time. As serving food that includes meat can be spoiled if meat
is not healthy or is preserved in wrong climatic conditions. Focus of this literature review will be
on three Indian Curries such as Butter Chicken, Chicken Vindaloo and Lamb Rogan Josh. This
review will help to investigate the causes of various forms of hazards that will affect health of
individuals consuming these curries.
The pursuit of high level of protection of human life and health is one of the fundamental
objectives of food law. For this a general is issued specifying various hygiene rules that needs to
be complied with (Erpeng, 2013). To implement and maintain hygiene procedures based on
Hazard Analysis and Critical Control Point principles are imposed on meat plants. HACCP is an
internationally accepted system for food safety management. This organisation is based on
certain principles of identifying hazard that must be eliminated or reduced or taking required
steps to control it. Monitoring the procedure used in the plant and taking the corrective actions
with documenting the application of the measures as per HACCP. These principals aims to focus
on the identification and control of various food safety hazards that takes place during production
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process. The hazards can be microbiological, chemical and physical food safety during
production. Production of the specified Indian curries will require meat that can be contaminated
with microbiological reactions. This reaction is can be due to pathogens that are born in meat.
Pathogens such as Salmonella and Campylobacter are carried by healthy animals and can not be
deducted by sight and smell (Li, 2014). This hazard needs to be monitored on regular basis
through documentation. Generation of hazards through microbiological taken place at the time
when meat is in the form of raw material. Another hazard can be through chemical reaction. meat
is a form of raw material that needs to be preserved to stop any contemplation. Storing of meat
for long duration requires various added preservatives that will help to minimising rooting.
Preservatives are available with lots of chemicals that may react with raw meat and can lead to
retortion of the meat. This chemical hazard can take place at any time in the process of
production of Indian curry. Physical food safety hazard is one of the most common form in
which food products gets contemplated. Each form of food requires a particular form of climate
in which they needs to be stored. When meat is stored in physical form and storage is not as per
requirement then it will spoil all the raw meat. This form of hazard can be noticed with sight and
small as physical appearance of meat changes slight when it got spoiled.
In the process of food safety management to achieve good hygiene all the safety control
measures as per meat industry guide (Mikulsen and Diduck, 2016). Documents must be
maintained when any hazard is found and respective measures that are taken to remove that
hazards. Operational hygiene controls are required for raw material, transport of animals,
slaughter, dressing, storage, cutting and processing of meat that is used for serving variety of
Indian Curries. When food and beverages that are contaminated with pathogenic
microbiological, chemicals or any physical agents are consumed then it leads to food born
diseases. The public health department and food safety specialists helps in spreading awareness
regarding various deceases due to consumption of food contaminated with fungi, viruses and
parasites.
Animals are the part of food chain and when they consumes other animal which is
already infected with some disease then it becomes infected meat to consume for humans.
Consuming raw contaminated pork, beef or fish may leads to generation of tapeworms in
intestines which causes pain, vomiting. Bovine tuberculosis is an infectious disease in cattle
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caused by Mycobacterium bovis. This Bactria can infect humans and causes TB. Food poisoning
is one of the common problem that can be caused by consuming infected food.
Butter Chicken, Chicken Vindaloo, Lamb Rogan Josh all the curries are originated in
India. Butter chicken dish was developed in the year 1950s by Punjabi restaurants. Chicken
Vindaloo is popular dish in many parts of India and there is no specific time is known for
development of this Indian Curry (Qiang, Yilin and Jianyu, 2013). Lamb Rogan Josh is a staple
of Kashmiri cuisine and one of the main dishes of Kashmir that is originated by Mughals. For
preparation of butter chicken dish chicken is marinated in lemon juice for several hours and a
mixture of Kashmiri chilli, salt, garam masala and ginger paste is used. This form of chicken
dish is generally cooked in tandoor. Chicken Vindaloo is mostly available in pork meat and can
be found in variations as per locations. Lamb Rogan Josh consists of pieces of lamb or mutton
braised with gravy flavoured with garlic, ginger and some other spices. This dish may be
finished with slow cooking technique.
Food contamination can be in notable form or can be in such manner that no one can
judge by sight. When food is not kept in appropriate climatic conditions then it gets
contaminated. Fungi, smell and change in colour are some common features that helps in judging
whether food is good or contaminate (Wu and Chen, 2013). Every time it is not possible to judge
whether food is fresh or lost its original form. Some chemical reactions makes food inappropriate
for consumption and can not be judged in this case. When large organisations are operating in
meat products then it becomes part of their daily routine to take all the necessary measures to
reduce hazards through consuming meat. To prevent these hazards a proper storage facility must
be developed that provides the required climatic condition for managing food safety. Together
with this team who manages the raw material must be aware of all the precautions that needs to
be taken during storage. Purchase of meat must be done through a certified organisation which
follows all the principles of HACCP. This will help in preventing hazards that are due to
chemical reaction or for bad quality of raw material used for meat.
Maintaining food safety is not a small process and needs monitoring at each stage of
maintaining safety. This process starts from acquiring raw meat as certified seller must be
selected to maintain quality. After this the process of caring that raw material from market to
actual place where food will be processed to make it a dish needs to be taken with all care that
will help in no contamination of food. After that raw material must be stored safely in the
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required climatic conditions. During the process of food processing all the chemicals that are
used must be already known and their reaction must be deeply studied to avoid any disease to
individuals who will consume these products (Hazard Analysis Critical Control Point, 2019). All
the necessary care up to serving stage must be taken care by food providers in hospitality
industry. Serving quality food will enhance taste of the dishes served such as Butter Chicken,
Chicken Vindaloo and Lamb Rogan Josh.
There are ample number of issues faced by restaurants and hotel owners while preparing, storing,
serving and handling food products to large number of customer's. It is very essential for the
management team of organisation to identify all these issues effectively so that they can perform
their task in an effective manner. In order to prepare food products which is Butter Chicken,
Chicken Vindaloo, Lamb Rogan Josh, chef of the organisation need to use healthy cooking
methods. They should use steaming, grilling, roasting of beef and raw meat before preparing
food products. Along with this, they should use variety of species and herbs while preparing food
products, so that taste and quality of final product will be enhanced. While cooking food it is
essential to clean hands, food material as well as surroundings so that they can produce hygienic
food products. While preparing food, some common issues faced by companies might include
shortage of raw material, overcooking of meat, unavailability of fresh products. All these issues
might affect the quality of food products (Xiu-fang, 2012). In case of serving food products,
which is Butter Chicken, Chicken Vindaloo, Lamb Rogan Josh, it is important for the staff
members to create clean atmosphere within the hotel or restaurant. It has been said that first
impression is very important. Poor or ineffective customer services often affect the profitability
as well as performance of the company. There are some issues which is associated with serving
food products which includes unattractive presentation, menu of restaurant, overcooked or burnt
meat. Therefore, it is essential for the management team to serve food products in an attractive
manner, so that large number of customers will be attracted towards them. Apart from this, it is
important to serve food products in clean, hygienic and safe materials. Handling of meat: The
main issues which are faced by individuals at the time of handling food especially meat is related
to enhancement of bacteria. This is because, there are high chances of transferring of bacteria in
fresh and raw meat. Thus, it is important for individual to at least wash their hand before using it
for cooking purpose. By doing so individuals can store food for longer period of time. Storing
of meat, Hospitality sector often uses cold storage and refrigerators to store food for longer
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period of time. In context of non veg, it is essential for individuals to store some meat separate
from vegetables in order to keep them away from bacteria for longer period of time. Another
issue which might be faced by individual is related to the temperature of fridge. For instance: if
the temperature is too low or too high then could affect meat and make it rotten in quicker
manner. Thus, it is important for store manager to check the temperature of fridge at regular
basis in order to avoid this situation (Zhang, Zeiss and Geng, 2015).
Flow chart of handling food:
Table for handing food:
Steps Food Safety
Hazard
Critical Limits Monitoring
Action
Corrective
Action
Purchasing or
Receiving raw
meat
Food
contaminated by
pathogens
microbiological
reactions which
is in born in
meat. Growth of
bacteria and
other physical
There should be
no visual defects
of the surface of
meat as well as
its skin should
be clear.
Properly check
before purchase
and there should
be no fungi or
smell form meat.
Its colour and
appearance will
also help in
identifying
Meat should be
purchased from
certified
company or
from approved
suppliers. There
should be proper
packaging while
delivering it.
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Cooking
Storing
Serving
Purchasing
Displaying

contamination
during
transportation of
meat.
quality of food.
Cold storage There is high
changes of
retortion as well
as chemical
reaction.
Temperature of
area where meat
is stored.
Check whether
is some smell
form meat or
not. Meat should
not change in
colour.
Temperature
should be
monitored.
Meat should be
stored in proper
are with correct
temperatures. It
should not be
stored for very
long time.
Preparation Usage of spoiled
or poor
ingredient which
affect meat as
well as does
chemical
reaction which
affect quality of
meat.
Right quality
and quantity of
raw material and
ingredients
should be used.
Adjustment of
temperature
should while
preparing and
cooking food.
Hands and pan
should be clean.
Pan should be
clean and
preparation time
should be
appropriate.
Cooking Over cooked
meat or less
cooked meat can
affect human
body. High
changes of
diseases.
Internal cooking
temperature
should be
appropriated and
properly covered
while cooking
Meat should be
protected and
serviced form
pathogens while
cooking.
It should be
properly cooked
with right
amount of
ingredients.
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Recommendation:
On the bases of above report there are some recommendations for healthier food as well as
handing it properly. Hands should be washed and area where food is cooked or prepared should
be clean. There should be not cross contaminated while purchasing and delivering food. Products
should be purchased form certified suppliers and check appearance and smell as well as colour of
the meat. Food should be properly cooked and it should not be less or over cooked.
CONCLUSION
From the above project report it has been concluded that food safety management is one
of the primary concern for minimising diseases. To manage food safety all the safety measures
from acquiring, storing and during production process are taken. Developing food products with
safety will help in consuming healthy products. All the hazards that are generated from
contamination of food can be reduced with using all the principles described as per HACCP.
These principles provides set standards to food producers and traders that will help in minimising
the food hazards.
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REFERENCE
Books and Journal
Cui, C., Wang, K. and Zou, S., 2013. Review of traceability system of food safety. World
Agriculture. 5. pp.27-32.
Erpeng, Z. Y. W., 2013. Chinese Food Safety Regulation: A General Framework [J]. Reform.
(4). p.3.
Li, Y., 2014. Application and research of six sigma management method in hotel food safety
control. Carpathian Journal of Food Science & Technology. 6(2).
Mikulsen, M. and Diduck, A. P., 2016. Towards an integrated approach to disaster management
and food safety governance. International Journal of Disaster Risk Reduction, 15,
pp.116-124.
Qiang, G., Yilin, Z. and Jianyu, Y., 2013. Incentives, Information and Food Safety Regulation
[J]. Economic Research Journal. 3. pp.135-147.
Wu, Y. and Chen, Y., 2013. Food safety in China. J Epidemiol Community Health. 67(6).
pp.478-479.
Xiu-fang, H. E., 2012. Reconstruction of food safety regulatory system to explore [J]. Food &
Machinery. 5.
Zhang, M., Zeiss, M. R. and Geng, S., 2015. Agricultural pesticide use and food safety:
California's model. Journal of Integrative Agriculture. 14(11), pp.2340-2357.
Online
Hazard Analysis Critical Control Point. 2019. [Online]. Available through:
<https://www.food.gov.uk/business-guidance/hazard-analysis-and-critical-control-point-
system-in-meat-plants>
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