HND Unit 31 Food Safety Management Report: The Ledbury & Brighton

This report on food safety management examines critical aspects of ensuring safe food practices within the hospitality industry, specifically referencing 'The Ledbury' restaurant and 'The Grand Brighton' hotel in the UK. It addresses the controls needed to prevent both physical and chemical contamination, detailing common contaminants and outlining standard operating procedures (SOPs) to mitigate risks. The report contrasts food poisoning and foodborne infections, highlighting their causes, symptoms, and preventive measures. It also covers common foodborne illnesses like botulism, cyclosporiasis, and gastroenteritis, and suggests methods to control them, such as proper food handling, hygiene practices, and storage techniques. The conclusion emphasizes the importance of understanding foodborne illnesses to implement effective reduction strategies, including methods like defrosting, canning, and drying to preserve food safety. The report references food safety guidelines and research papers to support its analysis.

FOOD SAFETY
MANAGEMENT
TASK 1

TABLE OF CONTENTS
 INTRODUCTION
 1.1 Controls required to prevent physical and chemical contamination of food
 1.2 Comparison of the characteristics of food poisoning and food borne infections
 1.3 Controlling food borne illness
 CONCLUSION
 REFERENCE

INTRODUCTION
 Food safety is a process to safeguard food items and food premises with various factors
that may contaminate its structure and increase risks of illness or discomforts for
consumers. The presentation will highlight certain factors related to food safety
management in restaurants. It will cover mentioned tasks in the context of “The Ledbury”
restaurant and “The Grand Brighton” hotel of UK, established in 2005 and 1864
respectively.

1.1 Controls required to prevent physical and
chemical contamination of food
 Food contamination is a process that turns consumable food items into unhygienic and
unsuitable to consume. Contamination of food refers to any change which alters its
natural taste or structure and causes discomforts or illness to consumer. Food is
contaminated by two ways- Physically and chemically.

CONTI…
 Physical contamination is caused by presence or addition of any tangible objects in food
items.
 Some common physical contaminants seen in any restaurant or food premises are small
kitchen wares, hair of staff, dirt, skin, dust or dirt, plastics, papers, glass items etc.

CONTI…
 Chemical contamination is the caused by addition of any chemical substances within food
items. It can be caused due to inclusion of pests, insecticides, intoxicants and other
chemical substances used in food preparation areas.
 To prevent such contamination restaurants must adopt certain SOPs for food preparation
area and activities. Unauthorized person must be prohibited to enter into the kitchen
premises. Labeling on pests or other hazardous chemicals must be done properly. Training
should be imparted to staff related to all aspects of food safety measures.

CONTI…
 Controls required to prevent physical contamination of food.
 Specifically at restaurants like The Ledbury, physical contamination can be reduced or
controlled by following steps-
 Proper handling of kitchen wares in food preparation areas. The cooks or staff of restaurant
must be provided with objects hangers or stands where they can place or hang small objects
after using it.
 Staff must be aware of the importance of wearing head caps, hand gloves during preparation of
food. Working or entering in food premises without covering body with apron and head caps
must be prohibited.
 Cooks of restaurants must be advised to cut their nails. Cleaning must be done regularly to
eliminate chances of dirt or dust accumulation on surfaces of premises.

CONTI…
 Controls required to prevent chemical contamination of food.
 Dishwashers, hand washers and disinfectants must be kept away from food preparation
area.
 Rat killer sprays, insecticides or pesticides must be stored separately.
 Expired products must be disposed and eliminated from preparation area.
 Manger of The Ledbury restaurant must focuses on every contaminants that may present
or developed within food preparation areas. He must regularly check preparation
processes and keep an audit of storage area.

1.2 Comparison of the characteristics of
food poisoning and food borne infections
 Food poisoning and food borne infections both caused by intake of contaminated food
items.
 Food poisoning is caused by actions of microbes, virus and bacteria present in food items
while food infection occurs due to the action of toxic substances present within contents
of particular food items.

CONTI…
 List of common food borne infections are:
 Norovirus infections
 Yersiniosis
 Cholera

CONTI…
 Typhoid fever
 Vibrio parahemolyticus
 Shigellosis
 Q- fever