Food Safety Management Report for Hospitality HND Students - Unit 31

This report delves into the critical aspects of food safety management within the hospitality industry, addressing various facets of maintaining food quality and preventing contamination. It examines the controls needed to prevent physical and chemical contamination, explores the characteristics of food poisoning and foodborne infections, and discusses methods for controlling foodborne illnesses. The report details food spoilage agents, preservation techniques like canning, freezing, and drying, and evaluates their effectiveness. It further outlines the key steps in temperature control systems, methods for safe food storage, the importance of personal hygiene, cleaning, and disinfection, as well as the problems associated with pest control. Moreover, it emphasizes the need for hygienic design and construction of food premises and the significance of training in ensuring food safety. The report also covers food hazard risk assessment, food safety control systems, and compliance with food safety legislation. This comprehensive analysis offers valuable insights into the practical application of food safety principles and best practices in the industry.

Food Safety Management

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
AC 1.1 Control required to prevent the physical and chemical contamination of food..............1
AC 1.2 Characteristics of food poisoning and food borne infections.........................................1
AC 1.3 Controlling food borne illness........................................................................................1
TASK 2............................................................................................................................................1
AC 2.1 Food spoilage agents and their effect on food................................................................1
AC 2.2 Methods of food preservation.........................................................................................2
AC 2.3 Evaluation of effectiveness of food preservation methods.............................................2
TASK 3............................................................................................................................................3
AC 3.1 Key steps of temperature controlling system.................................................................3
AC 3.2 Methods for safe storage of food....................................................................................3
AC 3.3 Importance of personal hygiene in controlling food contamination...............................4
AC 3.4 Importance of cleaning and disinfection in the process of safe food production...........4
AC 3.5 Problems associated with the pest control in the premises.............................................4
AC 3.6 Need of hygienic design and construction of food premises..........................................5
AC 3.7 Importance of training as assurance of mechanism........................................................5
AC 4.1 Food hazards risk assessment.........................................................................................6
AC 4.2 Food safety control system for protecting health of consumers.....................................6
AC 4.3 Food safety legislation compliances...............................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................9

INTRODUCTION
Food safety management refers to a management process of a food business, which
performs an activity of monitoring the quality of food. This management system of the food
business helps the food industry in maintaining the standard quality in food so that the food
safety could be managed within the organisation. The study includes requirements of control
over physical and chemical contamination of food, characteristics of food poisoning and food
borne infections. It also includes a brief discussion about food borne illnesses, food spoilage and
method of prevention of foods. Further it also includes key steps that need to be followed in the
temporary food control system. The present assignment shows methods for the safe storage of
food, importance of personal hygiene in food contamination, problems of pest control, need of
hygiene, in the food premises, and importance of training to ensure the quality of food. The
study also provides a brief description about risk assessment of food hazards, food safety control
system and a safety guidance as to compliance of all the legislation within the organisation for
the food and safety management.
TASK 1
AC 1.1 Control required to prevent the physical and chemical contamination of food.
Covered in ppt
AC 1.2 Characteristics of food poisoning and food borne infections
Covered in ppt
AC 1.3 Controlling food borne illness
Covered in ppt
TASK 2
AC 2.1 Food spoilage agents and their effect on food
Food spoilage
Food spoilage can be defines as a process of impairment of the food. Food is termed as a
spoiled food when the deterioration of food reaches the point at which the food is not at edible
condition. Food spoilage reduces the quality of food due to which eating of those may cause the
harmful decease to the human (Rawat, 2015).
Food spoilage agents and the food they affect
Food spoilage agents Food they affect
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Bacteria Diary products
Yeasts Starchy products such as breads
Harmful toxins Vegetables and fruits
AC 2.2 Methods of food preservation
There are various methods that can be used for the purpose of preventing the food from spoilage
like:
 Canning food: In this method, heat is applied to the food in the jar. This leads to
destroying the microorganisms in the food that causes the spoilage of food. This
technique prevents the spoilage of food for long time.
 Freezing foods: This method is used to prevent vegetables and fruits from the spoilage.
In this method, foods are packaged, freezes at their peak time of freshness.
 Drying foods: In this method of preservation, the food is being dry by exposing it at the
temperature at which its moisture us being removed but it does not get the stage of being
cooked. For this purpose, electric dehydrator can be used for this purpose (Nascimento,
Silva and de São Jos&e, 2018).
 Salting: It can be termed as the another method of drying foods. Salt help to dry the
foods like meat, fish etc. It also prevents these foods from the bacteria, viruses, etc.
 Pickling: In this method, salt and acid are used to dry the foods in this method. The
products are brine with products and then transferred to the jar full of vinegar in this
process for the purpose of prevent it.
AC 2.3 Evaluation of effectiveness of food preservation methods
All the methods are effective for preventing food from spoilage. For example, canning
food method prevents food from all the remaining bacteria in the food due to sterilization in
canning method. Further, Freezing process is the easiest way of food prevention. This method is
used for both commercial and domestic purpose of prevention of food. With the help of this
process, a huge amount of food can be preserved at a time including cooked food. Drying
method is the oldest method of preservation. It is effective for preserving herbs, meats,
vegetables, etc. Salting method leads in effectively drawing the moisture from the foods like
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meat, fish, etc. and pickling method does not result in changing the texture of food and also
enhances the vitamin's availability in the food.
TASK 3
AC 3.1 Key steps of temperature controlling system
Temperature of food can be controlled by following these steps:
 Storage: Foods need to be stored at an appropriate temperature for thepurpose of
elimination of chances of food borne illness. Generally t\it need to be stored at 40° F.
 Defrosting: Ready to eat foods need to be defrosted for the purpose of maintaining its
safety. They need to be defrosted at 41° F or lower temperature.
 Cooling: food need to be cooled between 140 to 70° F within 2 hours and additionally
should be cooled at 70 to 41° F for 4 hours.
 Cooking: As per the food and safety requirement food should be cooked at 135° F or
above temperature.
 Reheating: Reheating of food must reach atleast the internal temerature of the premises.
Further food should be reheat at 165° F or above within 2 hours.
AC 3.2 Methods for safe storage of food
There are various methods that can be used in the restaurant for the purpose of storing the
food. Each method is not effective for each type of food. Therefore, methods of storing the food
should be selected on the basis of type of food like:
 Salting: this method of preservation is suitable of maintaining the storage of foods like
meat, fish, sea foods, etc. as salt draw of full moisture of theses product through which
they can be maintained for long time (Gil and et.al., 2015).
 Refrigeration: This method is useful for storing fresh vegetables, dairy products, poultry
products, etc.
 Freezing: This method is most appropriate for the purpose of storing ready to eat meals
like vegetables, fruits, etc.
AC 3.3 Importance of personal hygiene in controlling food contamination
Personal hygiene refers to the maintenance of cleanliness of the person. Bathing, e\
wearing clean cloths, washing hands, etc. are included in the personal hygiene. Personal hygiene
is the most important method of controlling the food contamination. Maintenance of hygiene
leads in prevention of food from the germs which can be reached to the food due to dirty hands
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or uncleaned cloths of food handler. Frequently washing hands by the food handler keeps the
food prevented from spreading of bacteria in the foods and the kitchen equipments as well.
In this regard, personal hygiene prevents the food from the bacteria and viruses. These
bacteria may cause the harmful disease of food poisoning and food borne illness like cramps,
vomiting, Campylobacteria, Salmonella, etc. these can be eliminated through personal hygiene.
Therefore, it can be evaluated that personal hygiene is an important element of controlling the
food from contamination (Rawat, 2015).
AC 3.4 Importance of cleaning and disinfection in the process of safe food production
Cleaning refers to removing soil, dirt and other unwanted and harmful substances from
the surface of the area. On the other hand, disinfection is the process of killing all the
microorganisms for removing them to a level so that they do not cause harm to the food and
quality of food does not get reduced as well due to lack of microorganisms in the food.
Importance of cleaning and disinfection can be understand as under:
 Cleaning the surface with the help of sanitized detergent, helps in effectively removal of
bacteria from the surface of the food area of restaurant.
 Disinfection process helps in maintaining the food fresh for the long time.
 They also prevent the infection causing due to rats, files , cockroaches.
 Disinfection prevents the food from pathogens and other cross contamination.
 Maintenance of cleaning and disinfection helps in preventing the food from the physical
contamination as well (Park and et.al., 2016).
AC 3.5 Problems associated with the pest control in the premises
Pest control is important for maintenance of whole area free from harmful insects and
bacteria. Various problems may arises in the food due to pest control in the premises. For
example, many synthetic substances are used for the purpose of pest control, which may result in
spoiling the food. Due to the chemical used in the pest control process, may cause in
involvement of chemical contamination in the food. Pest control process may also result in
involvement of harmful substances for food in the internal environment of the food area.
All these results of pest control may result in the food spoilage and making the food not
edible. In this regard, while performing the pest control, proper safeguard of food storage is an
important task (Papargyropoulou and et.al., 2016).
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AC 3.6 Need of hygienic design and construction of food premises
Maintenance of hygiene is an important element of preventing food from the hazardous.
In the present culture, each consumer wants fresh and hygienic products as now a days
population have become more concern about the health. Further, for the purpose of fulfilling the
standard of health and safety regulations, it is important for the food businesses to design the
structure of the food business as to maintain the hygiene of food and equipments used for the
purpose of preparing foods.
Designing the food premises for the purpose of maintaining the hygiene is also important
to prevent the foods for becoming non edible and causing harmful disease of food poisoning and
food borne infections. Construction of hygienic premises in includes proper packaging and
storage of food. It leads in maintaining the food and herbs edible for the long time. It helps the
food business in becoming more cost efficient as well. In this regard, iot can be evaluated that
maintenance of hygienic design and construction of food premises is important for the each food
industry (Nascimento, Silva and de São Jos&e, 2018).
AC 3.7 Importance of training as assurance of mechanism
By providing proper training to the food handler in the food business, organisation can
get an assurance as to maintain the hygiene in the foods and food premises as well. Proper
training of food handler helps food organisation in having an assurance that the food handler is
capable to maintain the food hygienic and personal hygienic as well.
Further, a proper training can also ensure the business as to maintain the quality of food
provided by the business. Further, conducting training program of the food handler also leads in
the transferring the knowledge of minimum standard of quality of food of the business. It also
ensures the capability of the food handler as to maintain the quality of food. It also results in
preventing food from spoilage and involvement of harmful contamination in them (Gänzle,
2015).
In addition, same as the training program of the employees in the business, training of the
food handler also helps the food business in enhancement of efficiency of the overall business
and helping them in attracting more consumer towards the business.
AC 4.1 Food hazards risk assessment
While preparing foods, many hazards may occur, whjich may cause the food
contamination or food spoilage. In case, the food handler does not maintain the food hygiene, it
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would cause in preparation of unhygienic food. Use of unhygienic kitchen equipment may also
cause involvement of chemical contamination in the food. On the other hand, using foods which
are not fresh or not in condition to be eaten, it may cause the reduction in quality of food
prepared. In addition, in case, the serving area is not properly hygiene, it may attract the harmful
insects towards it, which results in causing the food which results in food poisoning to the
consumers (Scannell, A. G., 2016.).
In this regard, unhygienic serving areas, and environment results in causing the hazards
to the food prepared.
AC 4.2 Food safety control system for protecting health of consumers
For the purpose of protecting health of the consumers, an effective control system can be
established by the food business as under:
Hygiene of equipments
For the purpose of maintaining the food safety, it is an important task to maintain the
hygiene in the equipments used in the preparation of food or storing the foods. It helps in
reducing the risk of chemical contamination in the food.
Personal hygiene
Personal hygiene refers to the personal hygiene of food handler. This leads in maintaining
the hygiene in the preparation of food. Personal hygiene includes wearing clean cloths, properly
washing hands, use of sanitized products for maintaining cleanliness etc. all these are important
to prevent food from bacteria and harmful viruses as well (Gil and et.al., 2015).
Pest control
Pest control is important for the purpose of maintaining hygienic premises. A hygienic
premises also prevents the food from spoilage as, an unhygienic area attracts rats, cockroaches,
and other harmful insects towards it. It leads in spoiling the food and turing them as a cause of
food poisoning and other diseases as well.
Pest control management
Although, pest control is and important task for maintaining hygiene, but chemical used
in pest control may also cause in involvement of harmful substances in the food which may
cause the chemical contamination of food. Therefore, pest control need to be effectively
managed so that food could be kept safe from harmful chemical used in pest control process.
Storage of food
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Along with these operations, proper storage of food is also an important task. Storing
foods properly helps in keeping them fresh for long time and maintaining the quality of food as
well. Restaurant can use various method like drying, cooling, refrigeration, etc. as per the need of
food (Griffiths and Schraft, 2017).
In this regard, a proper food safety control system can be established in the food business.
AC 4.3 Food safety legislation compliances
There are some food safety rules provided by the government that need to be followed by
the food businesses for the purpose of complying with the legislation as under:
 Food and Safety Act 1990 For complying with this legislation, food business need to
label and advertise the food in such a way so that they do not lead in misleading the
consumers.
 EC regulation 852/2004: To comply with this legislation, business need to be ensure that
all the procedure of preparation of food has been completed while maintaining the
hygiene.
 Food safety and hygiene regulation 2013: Due to comply with this regulation,
restaurant need to be ensure that each food is safe for the human consumption. Business
also need to conduct a proper training program for the food handlers as per the provisions
of this regulation (Karlovsky and et.al., 2016).
CONCLUSION
From the above study, it can be analysed that, food is needed to be kept safe for the
purpose of prevention of various contamination. Contaminated food causes food poisoning and
food borne illnesses due to which humans may suffer various harmful diseases like vomit,
cramps, etc. Food businesses can use various methods for the purpose of preserving the foods for
the long time. It helps in keeping them for the long time. Further, personal hygiene is also
important for maintaining the food hygiene. With the help of cleaning and disinfection, safety of
food can be maintained in the food business. In addition, there are also some legislative
requirements due to which food safety management need to be apply on the food businesses.
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REFERENCES
Books and Journals
Karlovsky, P and et.al., 2016. Impact of food processing and detoxification treatments on
mycotoxin contamination. Mycotoxin research. 32(4). pp.179-205.
Gil, M. I and et.al., 2015. Pre-and postharvest preventive measures and intervention strategies to
control microbial food safety hazards of fresh leafy vegetables. Critical reviews in food
science and nutrition. 55(4). pp.453-468.
Griffiths, M. W. and Schraft, H., 2017. Bacillus cereus food poisoning. In Foodborne
diseases. (pp. 395-405). Academic Press.
Scannell, A. G., 2016. Food-Borne Illnesses and Detection of Pathogenic Microorganisms.
In Handbook of Frozen Food Processing and Packaging .(pp. 622-647). CRC Press.
Gänzle, M. G., 2015. Lactic metabolism revisited: metabolism of lactic acid bacteria in food
fermentations and food spoilage. Current Opinion in Food Science. 2. pp.106-117.
Nascimento, R. C., Silva, E. M. and de São Jos&e, J. F. B., 2018. Good hygiene practices and
microbiological contamination in commercial restaurants. African Journal of Microbiology
Research. 12(16). pp.362-369.
Papargyropoulou, E and et.al., 2016. Conceptual framework for the study of food waste
generation and prevention in the hospitality sector. Waste management. 49. pp.326-336.
Park, H and et.al., 2016. Consumer perceptions and emotions about sanitation conditions in full-
service restaurants. Journal of foodservice business research. 19(5). pp.474-487.
Rawat, S., 2015. Food Spoilage: Microorganisms and their prevention. Asian Journal of Plant
Science and Research. 5(4). pp.47-56.
Online
causes and prevention of foodborne illness. 2018. [ONLINE] Available through
<https://web.uri.edu/foodsafety/cause-and-prevention-of-foodborne-illness/>
EUROPEAN FOOD SAFETY CONTROL SYSTEMS: NEW PERSPECTIVES ON A
HARMONIZED LEGAL BASIS. 2018. [ONLINE] Available through
<http://www.fao.org/docrep/meeting/008/y5871e/y5871e0l.htm>
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An Introduction to Food Safety Legislation. 2019. [ONLINE] Available through
<https://growthhub.swlep.co.uk/docs/librariesprovider2/default-document-library/regulation-
and-compliance/an-introduction-to-food-safety-legislation.pdf?sfvrsn=f57854dc_0>
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