Food Safety Management Report for HND Unit 31: Ledbury Restaurant

This report provides a comprehensive overview of food safety management, focusing on the Ledbury restaurant. It begins with an introduction to food safety and its importance, followed by a discussion of controls to prevent physical and chemical contamination of food, a comparison of food poisoning and foodborne infections, and strategies to control foodborne illnesses. The report then delves into food spoilage agents, preservation methods, and their effectiveness. Key aspects of a temperature control system are outlined, along with safe food storage methods, personal hygiene importance, cleaning and disinfection processes, pest control problems, hygiene design needs, and the importance of training. Finally, the report addresses food hazards in food service areas, a food safety control system, and legislation compliance. The report covers various aspects of food safety, providing detailed insights into the challenges and best practices in the hospitality industry.

Food Safety Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
AC 1.1 Discuss the controls required to prevent physical and chemical contamination of food.
................................................................................................................................................1
AC1.2: Compare the characteristics of food poisoning and food borne infections................1
AC1.3 Discuss how food borne illness can be controlled......................................................1
TASK 2............................................................................................................................................1
AC2.1 Categories of food spoilage agents that affect food....................................................1
AC2.2 Discuss methods of food preservation........................................................................3
AC2.3 Evaluate the effectiveness of food preservation methods...........................................3
Task 3...............................................................................................................................................4
Ac3.1 Steps in temperature control system............................................................................4
Ac3.2 Methods for the safe storage of food ..........................................................................4
Ac3.3 Importance of personal hygiene in the control of food contamination........................5
Ac3.4 Importance of cleaning and disinfection as a process supporting safe food production. 5
Ac3.5 Problems associated with pest control in food premises.............................................5
Ac3.6 Need for hygiene design and construction of food premises.......................................5
Acv3.7 Importance of training as a quality assurance mechanisms.......................................6
TASK 4............................................................................................................................................6
AC4.1 Food hazards commonly witnessed at food serving and processing areas.................6
AC4.2 complete a food safety control system........................................................................6
AC4.3 Devise a food safety guide for legislation compliance...............................................7
Conclusion.......................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Food safety management refers to a system which identifies, evaluates and control the food
hazards at all level of food supply such as food preparation, packaging and transportations. Food
industry is the fastest growth industry in recent times. With increase awareness among
consumers their expectation also increased. So it is duty of food organisation to provide product
with customer safety and well-being. The Ledbury is the restaurant which located in London,
England. This restaurant opened by head chef Brett Graham in 2005. It makes the British cuisine
food and it has 55 persons seating capacity in their restaurant. This study defines controls
required to prevent physical and chemical contamination of food. It also explains different
between food poisoning and food born infection and their characteristics. This study presents
processes that can effectively prevent food spoilage and preserve food quality. In this also
discussed key aspects of temperature control system.
TASK 1
AC 1.1 Discuss the controls required to prevent physical and chemical contamination of food.
(Covered in PPT)
AC1.2: Compare the characteristics of food poisoning and food borne infections.
(Covered in PPT)
AC1.3 Discuss how food borne illness can be controlled
(Covered in PPT)
TASK 2
AC2.1 Categories of food spoilage agents that affect food.
Food spoilage refers to the process of changing in the food at that point when it is not eatable for
humans any more. There are many external factors which cause for spoil of food and also when
foods are kept for long period and not store properly, they started spoil. If humans eat spoilage
food, they become sick and will become victim of food poisoning. We can identified spoilage of
food by the smell, taste, appearance, structure or colour which is change due to food
spoilage(food safety hazard, 2016).
CATEGORIES FOOD SPOILAGE AGENTS AND THE FOODS THEY AFFECT -
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FOOD SPOILAGE AGENTS EXPLANATION TYPES OF FOOD THEY
AFFECT
BACTERIA Bacteria can spoil food and they
can come into contact with food
through insects, air, water and
human bodies.
Meat, Eggs, Poultry,
Vegetables, Soft cheeses,
Unpasteurized milk, Salads,
Water etc.
FUNGI Fungi are living organism
which includes moulds, yeasts
etc.
Bread, Mushrooms, Maize,
Barley, Juices, Garlic bread,
Peanuts, Cereals etc.
TEMPERATURE There are good bacteria in
foods but when they comes into
the contact with high or low
temperature which cause food
spoilage(Manning, 2017).
Fruits, Vegetables,
Mayonnaise.
MOISTURE High moisture impact the
qualities of food negatively.
Bread, Butter, Corn flakes,
Fruits, Vegetables, Jams,
Jellies, Sugar, Cakes etc.
AIR AND OXYGEN Air and oxygen affect food
through air pollution which is
created by humans and
factories.
Crops, Vegetables and Foods
ENZYMES Enzymes can spoil foods by the
reaction between oxygen and
food components.
Apples, Bananas, Tomato,
Corns etc.
MICRO-ORGANISMS Sweet butter, Fish products,
Meats etc.
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LIGHTS The extent of light also affect
the foods and become the cause
for food spoilage.
Meats, Dairy products, Milk,
Fats and oils etc.
INSECTS Unclean places call insect. They
comes into the food and spoil
the foods.
All types of foods(Jan and
Vincenzo, 2016).
AC2.2 Discuss methods of food preservation. AC2.3 Evaluate the effectiveness of food
preservation methods.
Drying/dehydrating method
It is the oldest form of food preservation. This
method involves transfer of heat within the
food(foodborne illness, 2017). Under this
method fruits and vegetables can be preserved
well through sun ovens, solar dehydrators, etc.
For example: instant potato, dried fruit, dried
milk.
 This method is very useful in case;
when the storage space is tight.
 It helps in reducing the moisture in the
food by adding one or more form of
energy to the food.
 It helps in preventing the growth of
micro-organisms.
Canning
Under this, the food would be stored in
container and then heated and sealed with a
vacuum. Canning the food changes the colour.
It is of 2 types water bath canning and pressure
canning. For example:canned dried lentils.
 Canned food is very safe for
consumption even for years
 Canned food is of great importance
nowadays because now people are
returning to gardening and prefer
processing their own food.
 It helps in inactivation of food energy.
Freezing
It is done by lowering the temperature to
prevent further growth of micro-organisms. It
can be done by preserving the food in cold
environment. In order to preserve for a longer
duration; food has to be stored at a constant
 This method is very easy method to
preserve the food as it does not include
use of any specialized
equipments(Korada and et.al., 2018).
 It helps in producing of flavours and
textures that are similar to original
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temperature. For example: preserving the food
under fan or storing the food under
refrigerators,
food.
 It is a quick method to preserve food.
Food preservation – It may be defined as a process of storing food for a longer period of time and
preventing the food from getting spoiled or from losing its flavours, taste and textures(Nayak and
Waterson, 2017).
Task 3
Ac3.1 Steps in temperature control system
The improper use of time and temperature is main cause of food deterioration. As a safety
tool, temperature control system maintain and control temperature that may be damage the food.
Storage : first step of temperature control system, for maintaining temperature of chilled out
food it should be at 5 degree Celsius or below. Store frozen food at specified temperature such as
18 degree Celsius or below.
Delivery: at the time of delivery, to ensure transport of chilled out food at specified temperature.
For example 5 degree Celsius.
Preparation: keep cooked food in refrigerator until it is needed and then prepare without delay.
For maintaining temperature of frozen food, to ensured defrost in cool area.
Cooking: it is important step in temperature control system which defines that food cooked at
properly suitable high temperature(Ovca and et.al., 2018). Suitable high temperature of cooking
poultry and meats product at 75 degree Celsius or above.
Cooling: temperature control system control the temperature of hot foods by avoiding placing of
hot food in refrigerator. Hot food quickly cooled and then replaced in refrigerator.
Ac3.2 Methods for the safe storage of food
It is important for storing food in adequate way in which it can be used at any time or
whenever needed. It saved the time, money and protect from spoilage of food.
Correct temperature control: The manager should aware about temperature of different type of
products for safe storage of food.
Labelling: it is the significance part for safe food storing because it defines expiry and packing
dates and methods to use products.
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Stock rotation: it is important for manager to manage foods in proper storage system. First
produce product should be deliver first so that older storage can be used first.
Use by dates: it is the part of labelling which shows do not use product after expiry dates even if
it looks fresh(Rossi and et.al., 2017).
Ac3.3 Importance of personal hygiene in the control of food contamination
Personal hygiene is important factor in controlling food contamination. It includes person
have hygiene nature while cooking food because it avoids any exposure which is hazardous for
food like smoking and wearing unclean clothes while preparing food.
Importance of personal hygiene can be achieved through, hand washing can be regularly
done by food maker while entering in food area. If it is not done by the food maker it results in
food contamination because bacteria of food makers hand includes in food during food
preparation process.
Jewellery should be avoided by chef while making food because it contains microorganisms
which makes food contamination.
Ac3.4 Importance of cleaning and disinfection as a process supporting safe food production.
To gain nutrition support for individuals cleaning is compulsory at work place. Cleaning
support safe food production because improper cleaning leads to food poisoning. Cleaning hands
compulsory done before preparing or serving food which leads cleanliness in the
restaurant(Uyttendaele, De Boeck and Jacxsens, 2016).
Disinfection is important process which support safe food production by killing bacteria
and germs to reduce their number that harms the food. It also keeps foods fresh from
microorganisms because it spoiled the food.
Ac3.5 Problems associated with pest control in food premises
The best pest control in food processing area is carefully analysed by the restaurant
because it is done to protect food from food contamination. Pest control is necessary for
protecting food from cockroaches, rates and insects because that all are tries to enter into food
processing area(Panghal and et.al., 2018). The main problem associated with pest control is,
restaurant have to face the smell which can be lean in the food. Pest control process which
involved sprays not be use as it is chemical oriented contamination of food.
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Ac3.6 Need for hygiene design and construction of food premises
The need for hygiene design is important for every organisation because it maintains the
brand image and quality of food standard. It also encourages the interest of peoples towards the
restaurants by maintaining good hygiene environment. The design and construction of hygiene
food premises which includes proper ventilation should be there while designing window in the
area of open food restaurant.
Acv3.7 Importance of training as a quality assurance mechanisms.
It is important for maintaining quality service for customer in every organisation. Every
restaurant provides training to its employee on various issues like, to make them aware about
hygiene standard and maintain the aura of environment.
According to the need of management there are various food training available that
ensures employee are getting adequate knowledge and proper evaluation done on their
performance(Baur, Getz and Sowerwine, 2017). In this employee develop their habits remaining
in hygienic at service and home through hygiene training.
TASK 4
AC4.1 Food hazards commonly witnessed at food serving and processing areas
three major hazards witnessed are:
 Microbiological – it is caused when the food becomes contaminated because of micro-
organisms. This hazard is risky because it may lead to food borne illness. It can be
controlled by washing the food equipments or surfaces through soap and hot water in
order to kill the microorganisms.
 Chemical – it is caused when the food equipments or surfaces is washed using toxic
chemicals which results in food getting contaminated with toxic chemicals. This hazard is
risky as it may have an adverse impact on the health of an individual and can be
controlled by preventing the use of toxic chemicals in washing the food equipments.
 Physical – this is caused due to any hazard or poor food handling services. it is risky as it
may lead to customers being unsatisfied(Lam, 2016). It could be controlled by taking due
care while preparing, storing and serving food.
AC4.2 complete a food safety control system
Establishment of food control system in order to protect the health of consumers is as follows:
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 Food law and regulation – development of the laws which would help in regulating food
safety.
 Food control management – effective food control system should be established in order
to coordinate the activities and monitoring.
 Inspection services – it is concerned with inspecting the food so as to find out whether the
food is of desired quality or not.
 Laboratory services – they help in establishing and analysing link between food
contamination and food borne diseases.
 Information, education, communication and training - and at last providing information
and education to stakeholders. Moreover, emphasis should be given on communication
and training in control system.
AC4.3 Devise a food safety guide for legislation compliance.
In order to adhere to food safety, european union has come up with following
legislation's(Wall and Yu, 2016). These legislation's are as follows:
 White paper on food safety in order to control food production and food safety.
 Codex alimentarious commission in order to reduce food safety risks. It helps in risk
analysis, food chain and HACCP.
 Risk analysis paradigm in order to assess and manage risk.
Conclusion
The main objective of this report was health and safety of food management at work
place. It had concluded that food born illness comes from eating food contaminated and food
contaminated can be reduce from eating thoroughly cooking food. It has also identified that
personal hygiene is important factor which protect food from contamination. The study has
covered various determinants like steps involved in temperature controlling such as cooking,
cooling and storing and problems associated with pest control in food premises. It further
summarised on the list of hazardous encounter in food preparation and also focused on food
safety control system.
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REFERENCES
Books and journals
Baur, P., Getz, C. and Sowerwine, J., 2017. Contradictions, consequences and the human toll of
food safety culture. Agriculture and Human Values. 34(3). pp.713-728.
Jan, L.G. and Vincenzo, H., 2016. Determinants for conducting food safety culture
research. Trends in food science & technology.
Korada, S.K. and et.al., 2018. A critical appraisal of different food safety and quality
management tools to accomplish food safety. In Food Safety and Preservation (pp. 1-
12).
Lam, A.C., 2016. Food safety and the food industry.
Manning, L. and Soon, J.M., 2016. Food safety, food fraud, and food defense: a fast evolving
literature. Journal of food science. 81(4). pp.R823-R834.
Manning, L., 2017. The influence of organizational subcultures on food safety
management. Journal of Marketing Channels. 24(3-4). pp.180-189.
Nayak, R. and Waterson, P., 2017. The Assessment of Food Safety Culture: An investigation of
current challenges, barriers and future opportunities within the food industry. Food
control. 73. pp.1114-1123.
Ovca, A. and et.al., 2018. Food safety knowledge and attitudes among future professional food
handlers. Food Control. 84. pp.345-353.
Panghal, A. and et.al., 2018. Role of Food Safety Management Systems in safe food production:
A review. Journal of food safety. 38(4). p.e12464.
Rossi, M.D.S.C. and et.al., 2017. Food safety knowledge, optimistic bias and risk perception
among food handlers in institutional food services. Food control. 73. pp.681-688.
Uyttendaele, M., De Boeck, E. and Jacxsens, L., 2016. Challenges in food safety as part of food
security: lessons learnt on food safety in a globalized world. Procedia food science. 6.
pp.16-22.
Wall, P. and Yu, Z., 2016. Food Safety: Prevention is Better than Crisis
Management. Sustainable Poultry Production in Europe. 31. p.133.
Online
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food safety hazard, 2016. [online] available through <https://www.sciencedirect.com/topics/food-
science/food-safety-hazard>
foodborne illness, 2017. [ online] available through <https://foodborneillness.com/>
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