Food Safety Management Report: Hilton Hotel - HND Hospitality, Unit 31

This report provides a comprehensive overview of food safety management, focusing on the food and beverage industry, specifically using Hilton Hotel as a case study. It begins by defining food spoilage and categorizing agents that cause it, such as chemical, and biological agents, and examines the foods they affect. The report then discusses and evaluates various food preservation methods, including filtration, refrigeration, vacuum packing, and canning, assessing their effectiveness. Further, the report delves into temperature control systems, detailing key steps like storage, preparation, defrosting, cooking, and cooling. It evaluates cleaning and disinfection processes, assesses problems associated with pest control, and justifies the need for hygienic design and construction of food premises. The importance of training as a quality assurance mechanism is also highlighted. Finally, the report includes the creation of a food risk hazard, a food safety control system, and a food safety guide for legislation compliance, offering practical solutions for maintaining food safety within the hospitality industry.

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
Covered in PPT...........................................................................................................................1
TASK 2............................................................................................................................................1
AC2.1: Categories the food-spoilage agents that affect food.....................................................1
AC2.2 & 2.3: Discuss and evaluate methods of food preservation and its effectiveness...........2
TASK 3............................................................................................................................................3
AC3.1: Discuss the key steps in a temperature control system...................................................3
AC 3.4: Evaluate cleaning and disinfection as a process supporting safe food production........3
AC 3.5: Assess the problems associated with pest control in food premises.............................4
AC 3.6: Justify the need for hygienic design and construction of food premises.......................4
AC 3.7: Justify the importance of training as a quality assurance mechanism...........................5
TASK 4............................................................................................................................................5
AC4.1Produce a food risk hazard...............................................................................................5
AC 4.2: Complete a food safety control system.........................................................................5
AC 4.3: Devise a food safety guide for legislation compliance..................................................6
CONCLUSION................................................................................................................................7
REFRENCES...................................................................................................................................7

INTRODUCTION
Food and beverages industry is the foremost growing sector in now in days. In this sector
food safety is one of the major issue because unsafe food leads to unhealthy life and death
(Kafetzopoulos, Psomas and Kafetzopoulos, 2013). According to survey 2.5 million peoples
including children face death due to unhealthy food and beverages. Organization taken for this
assignment is Hilton hotel which is establish in year 1919 by Conrad Hilton. Its headquarter is in
McLean, Virginia. They offer their products and services at worldwide range. Topics cover in
this assignment are agents which cause food borne illnesses and contamination of food,
procedure by which food can be prevent from spoiling. It also explains importance of effective
prevention system which help in control food contaminations.
TASK 1
Covered in PPT
TASK 2
AC2.1: Categories the food-spoilage agents that affect food
Meaning of food spoilage
It refers to situation when there is occurrence of disagreeable changes in food conditions
and a person can identify this by analyzing changes in its smell, taste, touch or by seeing it.
These changes occur in food due to various reasons such as air, oxygen, moisture, light,
microbial growth and temperature in which it is kept.
Categories food spoilage agents and the foods they affect
Their are various food spoiling agent which affect food and make it harmful for
consuming. Some food spoiling agents is mentioned below and food which it affect:-
Food spoilage agents Foods which they affect
Chemical spoilage like hydrogen swell and
biological spoilage like thermophilic and
mesophilic bacteria (Bosona and Gebresenbet,
2013).
Canned food
Translucent spots, bloodiness, blood clot, Egg
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cracks, leaks
Autolysis, oxidation or injected bacteria Fish
Souring, Gas production, proteolysis and
change in colour and taste.
Milk
Fungus Bread
AC2.2 & 2.3: Discuss and evaluate methods of food preservation and its effectiveness
AC2.2: Discuss methods of food
preservation
AC2.3: Evaluate the effectiveness of food
preservation methods
Filtration- in this method microorganisms are
remove from beverages such as water, wine,
juices and so on.
By using filtration method restaurant able to
remove microorganisms from water, wine,
beer, juices, soft drinks and other beverages.
This help in preventing liquid beverages for
a long term.
Refrigeration- in this food are kept in
refrigerator for which preserve food from
getting spoil.
It is majorly use for household purpose by it
a person can preserve food for short
duration. When an individual preserve foods
at temperature of -2°c to -16 °c it will slow
growth of microbial (Milios, Drosinos and
Zoiopoulos, 2014).
Vacuum Packing- in this method food are get
pack by using vacuum which prevent food for
long time.
This will prevent food getting spoil because
it this packaging oxygen get decrease and
carbon dioxide get increased. This is so
because carbon dioxide increase life of food.
Canning- in this food get packed in cans by
which a person preserve foods for long period.
By this a person can store their food for a
long term. In this food is cooked under a
certain temperature that is around 121°c and
then cans are kept for cooling as soon as
possible this is done by generally with cold
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water.
TASK 3
AC3.1: Discuss the key steps in a temperature control system
Temperature control system is a type of system which control temperature automatically
of an object or area. Temperature control system is mainly used in air conditioners, refrigerators,
geysers and many other. By it temperature get adjust automatically as setting inputs.
Components which is required to develop temperature control system are temperature sensor,
motor driver, DC fan, resistor, potentiometer and many more. Their are various step of
temperature control system, major five of them are describe below:-
Storage- The safest temperature to store food in refrigerator is 4°C (39°F) or colder and
for storing meats and poultry standard temperature for storing is 1°C to 3°C (Motarjemi and
Lelieveld, 2013).
Preparation- it is a general rule that is recommended that when a food is preparing it
take almost 2 hours for entering their proper temperature zone. For clod food it will be 40 degree
Fahrenheit or below but for hot food it is more than 140 degree Fahrenheit.
Defrosting- The standard defrosting temperature is below or at 40 degree Fahrenheit.
Their are three ways in by which warming of food can be done in refrigerators, in cold water and
in microwave.
Cooking- Their are different temperature for cooking different foods such as for egg and
all type of meat it is 160°F, for poultry and fowl it is 165°F and for meat steaks, chops and
roasts it is approx 145°F.
Cooling- Their are various type of cooling temperature for different type of food and it is
also depend upon the requirement.
AC 3.4: Evaluate cleaning and disinfection as a process supporting safe food production
Cleaning meas separation of physical dust which is visible on any product and that
product is going to use in cooking process (Kirezieva and et.al., 2015). In other work it refers to
getting free from soil, bad odours, rust and many other. Which make a person ill and sick.
Whereas disinfection means removal of bacteria and microorganisms which is harmful for a
person or animal or nay human being. Cleaning and disinfection is necessary for every sectors
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especially for food and beverage sector. One can maintain cleaning by clean surface and
elements on regular basis which is going to use in cooking. Clean rust from utensils to avoid any
type of food contamination. To avoid bacteria and microorganisms a person can maintain
cleanness at their workplace such as washing hand, utensils in appropriate manner, use
appropriate amount of chemical. When a person maintain cleanness and disinfection situation at
restaurant they able to provide good and healthy quality of food to their customers. Along with
this they able to avoid situation of illness and sickness of their customers as well as employees.
AC 3.5: Assess the problems associated with pest control in food premises
Pest refers to any insect which affect a person, animal and food supply so to control
these harmful pest an organization need to do pest control (Teixeira and Sampaio, 2013). In
which they spray pest control chemical to kill or finish harmful pest. Their are two type of pest
control one is chemical pest control and another is biological pest control. But there are various
problems which is related to pest control, some of them which is face by respective company are
mentioned below:-
Biological pest control problems-
 This type of pest control takes years or long time to become effective and effectual.
 Some time level of biological pest control is not sufficient for particular situation.
 Biological pest control required supervisions of experts.
Chemical pest control problems-
 The chemical pest control is costly as compare to biological pest control.
 It is more effective then biological pest but it is harmful for plants as well as human
beings.
 It pollute air, water, soil, food chain and other things of environments.
AC 3.6: Justify the need for hygienic design and construction of food premises
Every restaurant need to maintain hygienic design and construction workplace because it
ensure safety of employees or staff. Along with this they able to maintain hygienic food which
satisfy customers need and demand. If the working place is design and construct in appropriate
manner employees able to place their products and utensils in appropriate manner. Hygienic food
premises help in keeping food and other products in appropriate and effective manner with full
of hygiene (García-Cela and et.al., 2012). It will ensure the safety of employees and customers
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because when working platform is hygiene then food product which is cooked is also hygiene
and appropriate.
AC 3.7: Justify the importance of training as a quality assurance mechanism
Training is an important aspect in the development of an employee. This help it in
developing it's internal and external aspects (Green and Kane, 2014). It is the basic aspects of an
organization because organization provide training to the employees in an specific field. This
motivates the employees to increase their internal skills and also help them in increasing their
productivity level. Therefore it can be said that training is an important concept in the
development of an employee.
Improved employee performance: The performance of employee increase with the help
of training program. With the help of training an employee strengthen the concept of its
productivity. Therefore increased productivity help in increasing the profitability of restaurant.
Cutting down of waste: If an employee is getting proper training, the performance of it
gets increased. Increased performance help the employee to work efficiently. This efficiency
help it in cutting the cost of wastage. The wastage cost thus help the restaurant in increasing its
productivity. The main motive of training fulfilled.
TASK 4
AC4.1Produce a food risk hazard
Risk assessment refers to evaluation, identification and characterization of the risk that
is concerned with consumption of spoiled and infected food (Hall, Timothy and Duval, 2012). It
defines business to identify the risk and enables in evaluation of the problems which can be
solved at the time of making food at the hotels or restaurants.
The food hazards includes various type of hazards such as biological, physical and
chemical. These hazards take place while preparing the food. For controlling the bad effect of
biological hazards, individual have to maintain hygiene and safety for eliminating these hazards.
Chemical hazards could be avoided through washing vegetables and fruits properly in respective
restaurant. Physical hazards could be eliminated at maximum level by proper training and
development to restaurant employees regarding the usage of various equipment's.
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AC 4.2: Complete a food safety control system.
Food safety relates to proper safety and presentation of food handling and serving and
storage of products in a efficient manner to save food away from micro organisms and prevent
food borne illness. There are various food safety control systems and mechanisms that helps in
protect health of customers that are mentioned below-
 Food laws and regulations- It ensures food control as the law and regulation contain
various guidelines and direction of tools which removes unsafe food items and it give
punishment to particular party.
 Setting food standards- It is necessary in perspective of restaurant to fix some food
standards for its products regarding its quality, labeling and packaging which helps in
maintaining food safety and give individual good health.
AC 4.3: Devise a food safety guide for legislation compliance
There are various food safety legislation according to food safety act 1990, which provide
the food safety laws according to UK government (Powell and et.al., 2013). Following are the
some hazards which can be occurred in food preparation and food serving area and Restaurant
Gordon Ramsay must be adopted some legislation to avoid that type of hazards:
Microbiological hazards: That type of hazard occurred when air, water, soil and other
elements are contaminated by microorganisms. It results in food borne illness.
Chemical hazards: That type of hazards occurred due to the activities of harvesting,
storage and some other food services. It may be cause asthmatic illness.
Physical hazards: That type of hazards results from accidental activities due to food
preparation and food serving. This may be cause in burn while food preparation and food
serving.
Legislation: Following are the some legislation which are majorly necessary for every
restaurant:
 According to food safety act the masks and other safety instruments must be in practice
of restaurant staff.
 The proper sanitizes and other cleaning products are provided and used while doing
chemical activities and after closing up that type of activities.
 The Govt. has fixed some standards for the food that goes off quickly, such as dairy
products and other ready to eat products. So before providing food and beverages
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services to the customers the staffs of restaurant must be address the use by date of that
type of products. This type is very important and the staffs also be very careful about the
storage instructions also. Because these type of products goes off quickly and after going
off these products can't be use at any situation.
 As the restaurant serves hot and cold bar snacks so it must address the standards about
quality and safety. The products used after that date may not be related to serious safety
concern but not as good quality products. The restaurant if facing various problems
relating to food services and quality then it must look on that whether that regulatory
requirement be met buy them or not.
 Freeze and deforest the food correctly: The restaurant must have to follow the
standards of freeze and defrost correctly. As per the respective guideline, Only defrost
food as you need it and eat it within 24 hours.
CONCLUSION
From above covered topics it can be conclude and evaluate that in every industry safety is
necessary but when it come to food industry they must have to maintain safety and cleanses. If
food industry not take care of safety and cleanses it will leads to illness and sickness of
customers and employees and sometime it leads to death of a person. Food which make a person
ill is get contaminated with physical and chemical substances. It leads to food poisoning and
food-borne infection which have various characteristics and various prevention techniques by
which it can be control. Their are various ways and methods by which food can be prevent from
spoliation. An organization can maintain cleanses by doing pest control at their workplace but
there are various problems which is associated with it. Government has made various legislation
fro food safety.
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REFRENCES
Books and journals
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.
Escanciano, C. and Santos-Vijande, M.L., 2014. Reasons and constraints to implementing an
ISO 22000 food safety management system: Evidence from Spain. Food Control. 40.
pp.50-57.
Aung, M.M. and Chang, Y.S., 2014. Traceability in a food supply chain: Safety and quality
perspectives. Food control. 39. pp.172-184.
Kirezieva, K., and et.al., 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.
Bosona, T. and Gebresenbet, G., 2013. Food traceability as an integral part of logistics
management in food and agricultural supply chain. Food control. 33(1). pp.32-48.
Milios, K.T., Drosinos, E.H. and Zoiopoulos, P.E., 2014. Food Safety Management System
validation and verification in meat industry: Carcass sampling methods for
microbiological hygiene criteria–A review. Food Control. 43. pp.74-81.
Motarjemi, Y. and Lelieveld, H. eds., 2013. Food safety management: a practical guide for the
food industry. Academic Press.
Kirezieva, K., and et.al., 2015. Factors affecting the status of food safety management systems in
the global fresh produce chain. Food Control. 52. pp.85-97.
Teixeira, S. and Sampaio, P., 2013. Food safety management system implementation and
certification: survey results. Total Quality Management & Business Excellence. 24(3-4).
pp.275-293.
García-Cela, E., and et.al., 2012. Emerging risk management metrics in food safety: FSO, PO.
How do they apply to the mycotoxin hazard?. Food Control. 25(2). pp.797-808.
Green, R.M. and Kane, K., 2014. The effective enforcement of HACCP based food safety
management systems in the UK. Food control. 37. pp.257-262.
Hall, C.M., Timothy, D.J. and Duval, D.T., 2012. Safety and security in tourism: relationships,
management, and marketing. Routledge.
Powell, D.A., and et.al., 2013. Audits and inspections are never enough: A critique to enhance
food safety. Food Control. 30(2). pp.686-691.
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