Food Safety Management Report: JW Marriott Hotel, Unit 31

This report delves into the critical aspects of food safety management, focusing on its importance in reducing foodborne illnesses within the hospitality industry. The report uses JW Marriott, a major hotel chain, as a case study to illustrate practical applications. It covers food spoilage agents and their effects, various methods of food preservation (freezing, canning, drying, smoking) and their effectiveness, and the importance of temperature control systems. The report also examines methods for safe food storage, the significance of personal hygiene in preventing contamination, cleaning and disinfection processes, pest control issues, the need for hygienic design in food premises, and the role of training in quality assurance. Furthermore, it addresses food hazard risk assessment, food safety control systems, and compliance with food safety legislation, offering a comprehensive overview of the subject.

Food and Safety Management

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
Covered in PPT...........................................................................................................................3
TASK 2............................................................................................................................................3
2.1 Food spoilage agents which affects the food........................................................................3
2.2 & 2.3 Methods of food preservation and their effectiveness................................................4
Task 3...............................................................................................................................................6
3.1 Steps in temperature control system.....................................................................................6
3.2 Methods for safe storage of food..........................................................................................6
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 in premises...............................................................8
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............................................................................................................................................9
4.1 Food hazard risk assessment.................................................................................................9
4.2 Food safety control system...................................................................................................9
4.3 Food safety guide for legislation compliance.....................................................................10
Conclusions....................................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
As food safety and hygiene is crucial part so as to reduce the risk of food borne illness.
As it is global concern which covers variety of different areas of our daily routine. The principle
of food safety is aimed to protect the food from being contaminated and causing illness. This
report will cover various aspects such as how food borne illness can be controlled and it also
emphasis on the process that would effectively prevent food spoilage and preserve food quality.
The organisation taken for the purpose is JW Marriott which is one of the biggest hotel chain in
world. Also various methods and techniques for preserving food and different theories for this is
discussed in this report.
TASK 1
Covered in PPT
TASK 2
2.1 Food spoilage agents which affects the food
This is the process which makes the product undesirable and inappropriate to consume.
As it can be seen that microorganism are available everywhere in the atmosphere and they are
causing to increase the risk of spoilage and is always connected when the food is exposed to
open environment.
In JW Marriott there are various agents through which the food can be spoiled and which
includes the following:
Food spoilage agents Effects
Micro organisms This is the form of agents that enter into the
food through which the food gets affected.
Also this causes food borne diseases and
infection that may affect the human body.
These bacteria's changes the pH level of food
and also redox the food.
Over heating As it is seen that bacteria in food grows rapidly
when the temperature of food increases. Also
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overheating changes, the colour and the taste
of food which affects the users. This is the
situation where the food gets affected and it
looks bad in the appearance. This affects the
food by changing its colour and smell. Like the
chicken get overheated due to which it look
dark in colour.
Over freezing This is the situation where the food gets
affected and lost its ingredients and taste. This
is the situation in which if the food gets over
freeze the this may affect the health of user and
would also make it unhealthy.
2.2 & 2.3 Methods of food preservation and their effectiveness.
Food preservation is defined as the process of treating and handling the food so as to stop
or slow down the process of food spoilage, loss of quality and nutrition value which further helps
in longer food storage. There are different methods of food preservation which helps the food
form being rotten and being spoiled. This is the most important component of food industry
which affects the food that they offer.
So JW Marriott should use different factors so as to preserve the food from being
spoiled which includes the following:
2.2 Methods and their description 2.3 Effectiveness of Method
Freezing: This is considered as the most
impactful activity through which the food is
fixed and packaging is done.
This helps in assuring that food is fresh. The
food should be freeze as early as possible so
that it would not get rotten. The fruits that
needs to be frozen includes fruits and
vegetables and breads and fish and poultry
items etc.
Canning: This is the method which includes
storing of food in jars which are sealed pack or
Now a days there are various canning process
has been evolved which includes water
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air tight so that food does not get rotten or
change the appearance. The container in which
it is stored kills the germs and the bacteria.
canning and pressure canning. Jams, jellies,
pickles and soups and most of the liquid and
semi liquid items are preserved in bottle cans.
Drying: This is considered as the way through
which the food is being dried so that it loses
the moisture that is present in it. While this is
in the process it does not requires the air to be
circulated as this would again make the food
moistened.
This can be done through various machines
such as electric dehydrator and drying
equipment.
Smoke: This has to be done through the
process of exposing the food to the smoke
from the burning woods which will kill the
bacteria and the infectious organism present in
it. These are usually used in the process of
making chicken and non-vegetarian items.
This is considered as the process which helps
the food from being rotten as this way the food
would be cooked partially and would also not
get spoiled.
Task 3
3.1 Steps in temperature control system.
This is considered as the set of operation where the temperature of the food is maintained
in a way so that it does not get effected and does not get overheated. This is also considered as
the standards which are prescribed on the label of the product through which the temperature of
food is to be maintained. JW Marriott managers and the chefs should adopt various steps which
would help them to control the system and the temperature of the product that they are preparing.
These steps are discussed below:
 Cooking: This is the process where the food needs to be cooked in a manner so that there
is no bacteria present in the food. The food must be cooked at 75 degrees or higher as
required.
 Refrigeration: Refrigeration is the process where the food temperature is maintained in a
manner so that the food does not gets rotten. This should be done at the temperature of 8
degrees or less according to the requirement.
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 Cooling: it is the process which requires food to be cooled before it gets refrigerated.
Here the food after being cooked needs to be cooled so that it can be refrigerated. The
food must be brought to the temperature of room so that it can be refrigerated.
 Storage: It is the process where the food has to be stored for the future purpose. Here the
food is divided in to two parts one is frozen and other food includes the chilled food. If
the food is to be frozen then -20 degrees’ temperature is regarded as sufficient. While on
the other hand if the food needs to be chilled then around 3 degrees’ temperature is
sufficient.
3.2 Methods for safe storage of food.
There are various methods which are there for storing the food and making it available
whenever required. Chefs of JW Marriott should consider various steps which would help them
in making the food and storing them appropriately. These steps include the following:
 Storing the food in fridge: This is the method where the food must be stored so that it
does not rotten and also does not get harmed at all. The temperature that must be
followed includes 5 degrees while in the freezer it must be followed at -15 degrees.
 Freezing the food: this includes the process where the food item must be stored in best
manner. As the cold and the hot food items must not be stores together so that they do not
get effected. Also while travelling it should be kept in mind that cold food items must be
put in ice bag and it must be stored according to the safety procedures.
 Covering food with foil: The best way to protect the food from getting rotten is using the
aluminium foil which will keep it away from bacteria. But there are various food articles
that must not be stored in foil due to its acidic nature. These includes the following
tomatoes, soft fruits etc.
3.3 Importance of personal hygiene in the control of food contamination
Personal hygiene must be maintained in order to achieve food hygiene. This includes
cleaning, washing and maintaining the surrounding where the food has to be prepared. As the
organisation has great emphasis on maintaining the personal hygiene. The importance of
personal hygiene in control of food contamination includes:
 Having the right cleaning supplies ensures that any eventuality can be dealt with and
areas appropriately disinfected so that no allergens or contaminants are spread
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 Also it would help to make the food safe and effective which will also help to reduce the
bacteria or other substance to enter into the food.
 Also the health of consumer would be taken care of which would eventually make him a
happy customer. This will lead to increase in profit of the company and its turnover.
3.4 Cleaning and disinfection as a process supporting safe food production
This is the process that includes the cleaning of the food in a better way so that it does not
get disinfected. Without effective cleaning the disinfection would increase which would make
food disinfected.
It is important for the organisation to clean the food so that food safety and management
is done at the highest level. There are following advantages to this which includes the following:
 They have minimised the risk of food poisoning.
 This would help to increase the life of the product as a whole.
 The risk of accident has been reduced due to this.
 This also reduces the risk of cross contamination.
3.5 Problems associated with pest control in premises.
Pests are the main sources which contaminate the food and also makes the poisonous. If
while in the audit it has been contaminated, then it would lead to closing of the organisation.
There are different problems which are associated with the pest control in Marriott and they are
discussed as below:
 This would lead to increase in the dead body of the pest which can enter into the food
while cooking. Which can intoxicate the food.
 Also as the smell of pest control is very high which can make the food and its taste very
much effected. This would also make the users of food infectious by the smell.
 As in the premises of hotel it would become difficult for the customers or the guests to
eat and enjoy their meal due to the effects of smell.
3.6 Need for hygienic design and construction of food premises.
It is the duty of the manager of the hotel to have a hygienically designed premises where
the preparation of food is separated from the remaining part of premises so that it does not gets
contaminated. JW Marriott need hygienic design so that food can be prepared in proper manner.
These includes the following:
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 There should be adequate supply of purified water in the kitchen so that they do not use
the contaminated food.
 Various disposal procedure should be adopted by the company so that the waste effluents
are not disposed of here and there.
 Proper ventilation must be provided in the kitchen premises so that smoke and excess
vapours get ventilated effectively.
 There should be proper cleaning done in the premises so that all the bacteria get killed
and there is proper hygiene while in the process of food preparation.
3.7 Importance of training as a quality assurance mechanism
Personal training and development is the mechanism that helps the organisation to make
the food more hygienically clean. Through this way staff of the organisation gets motivated and
they become highly motivated towards the safety and quality assurance of the product. The
training of staff and making the quality assurance is importance as:
 It will help in reducing the risk of food poisoning as the staff would be aware about the
things which contaminate the food and they can prevent it from happening.
 The staff after getting proper training would be able to minimise the waste so that the less
food will get spilled and it would not get contaminated easily. This will help in
minimising the waste and increasing the profitability.
 The staff behaviour would get improved from this as they would be able to increase the
communication skills so that more customer will get retained in the hotel. Which will
further make them their loyal customer.
TASK 4
4.1 Food hazard risk assessment
This is the process of evaluation of known or potential health effects that may happen due
to contamination of food. This risk assessment is done as below:
Hazard Risk Control measure
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Fire This can lead to burns to the
staff and the smoke can lead to
suffocation among the staff
and the customers
The organisation should install
and use fire extinguisher in the
premises so that instant fire is
avoided.
Utensils The staff that is involved in
food handling should check
that there is no sharpness
included in the utensils which
could harm the customers and
staff both.
They should change the
utensils on monthly basis and a
proper staff should be
appointed that would help in
checking and changing the
sharp utensils.
4.2 Food safety control system
As it is seen that there are various food and safety measures which helps them to protect
the food from being contaminated. The control system includes the HACCP which helps them to
protect it in the condition of any harm that arises. These hazard includes biological, chemical and
physical hazards. This is based on the principles such as:
 Conduct hazard analysis
 identifying the critical control points.
 Establishing critical limits
 creating a various verification procedures.
 Taking disciplinary action plans.
The purpose of HACCP includes that they have to save the people from being ill by the
food contamination. This helps JW Marriott by reaching the market and making customers and
minimising the liability.
4.3 Food safety guide for legislation compliance.
Food safety is considered as the main purpose of the food and safety management
process. This is essential for the organisation to protect the food from pests and from the
poisoning. For this there are various laws and regulations that are prescribed by the government
which helps JW Marriott to follow and be ethically correct. These regulations and laws which are
described by government are specified below:
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 Food standard act 1999: This is the act which specifies the standards that has to be
followed by organisation while preparing food. This helps consumers from eating
unhealthy food. This also helps in assuring that the food that is prepared is not
contaminated and the ingredients used in this are best.
 General food law: This helps in giving the assurance to the food products that they
follows the safety of exports and monitoring and labelling while the food was processed.
Also the relevant information is entered in it which helps it to achieve the success.
Conclusions
From the above report it is seen that food safety and management is important part of
every organisation which helps them to make the best and effective. There are various ways
through which food gets contaminated. These ways should be eliminated so that they are the
food does not gets poisoned. Also there are various laws that are set by government which helps
in protecting the consumers from getting effected.
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REFERENCES
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management in food and agricultural supply chain. Food control. 33(1). pp.32-48.
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in New Zealand: a survey of the food and beverage industry. Food control. 47. pp.569-
576.
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pp.50-57.
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.
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.
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.
Lahou, E., and et. al., 2012. Microbiological performance of a food safety management system
in a food service operation. Journal of Food Protection. 75(4). pp.706-716.
Lao, S. I., and et. al., 2012. A real-time food safety management system for receiving operations
in distribution centers. Expert Systems with Applications. 39(3). pp.2532-2548.
Luning, P. A., and et. al., 2015. Performance assessment of food safety management systems in
animal-based food companies in view of their context characteristics: a European study.
Food Control. 49. pp.11-22.
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