Unit 31 Food Safety Management Report: Hazard Analysis and Control

This report delves into the critical aspects of food safety management within the context of the hospitality industry, using Zizzi restaurant as a case study. It begins by defining the importance of food safety and the need for effective management systems. The report then explores the controls necessary to prevent physical and chemical contamination, compares food poisoning and foodborne infections, and discusses methods to control foodborne illnesses. It categorizes food spoilage agents, examines various food preservation methods and their effectiveness, and outlines the key steps in a temperature control system. Furthermore, the report summarizes safe food storage methods, evaluates the importance of personal hygiene, cleaning, and disinfection in food production, assesses pest control problems, and justifies the need for hygienic design and construction of food premises. Finally, it emphasizes the significance of training as a quality assurance mechanism and concludes with a food hazard risk assessment, a food safety control system, and a food safety guide for legislation compliance. The report highlights the importance of maintaining safe food handling practices to protect consumers.

Food Safety Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Discuss the controls required to prevent physical and chemical contamination of food......1
1.2 Compare the characteristics of food poisoning and food borne infections...........................1
1.3 Discuss how food-borne illnesses can be controlled. ...........................................................1
TASK 2............................................................................................................................................1
2.1 Categories the food-spoilage agents that affect food............................................................1
2.2 & 2.3 Methods of food preservation and its overall effectiveness........................................2
TASK 3............................................................................................................................................3
3.1 Key steps in a temperature control system............................................................................3
3.2 Summaries methods for the safe storage of food.................................................................3
3.3 Evaluate the importance of personal hygiene in the control of food contamination.............4
3.4 Evaluate cleaning and disinfection as a process supporting safe food production...............4
3.5 Assess the problems associated with pest control in food premises.....................................5
3.6 Justify the need for hygienic design and construction of food premises..............................5
3.7 Justify the importance of training as a quality assurance mechanism..................................6
4.1 Produce a food hazard risk assessment.................................................................................6
4.2 Complete a food safety control system.................................................................................7
4.3 Devise a food safety guide for legislation compliance.........................................................7
CONCLUSION: ..............................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Food safety and food hygiene management help to store, handle, and sell safe food to
consumers. Food safety management control and identify hazards in order to make food safe.
This report will be based on Zizzi restaurant. It produces Italian dishes. This study will explain
the agents that cause contamination of food. It will compare the characteristics of food poisoning
and food borne illness. This report will discuss how food borne illness can be controlled. It will
evaluate the process that prevents food quality. This report will discuss key steps of temperature
control system.
TASK 1
1.1 Discuss the controls required to prevent physical and chemical contamination of food.
Covered in ppt
1.2 Compare the characteristics of food poisoning and food borne infections.
Covered in ppt
1.3 Discuss how food-borne illnesses can be controlled.
Covered in ppt
TASK 2
2.1 Categories the food-spoilage agents that affect food.
Food spoilage means to food deteriorates in which food is not edible to human, due to its
quality of edibility is decreased (Zwietering, Nauta and Peterz, 2016). If food is not stored
properly, it gets spoil. When food in not prevented for longer times bacteria and germs start
growing on them. There are some agents which spoil the foods.
AGENT FOOD
Microbial Spoilage: such as bacteria, yeasts, it
composes various types of enzymes that
decompose ingredients in food.
Bactria and yeast is responsible for human
illness and food spoilage. They are responsible
for damaging lactic acid formation, fresh meats
etc.
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Chemical Spoilage: it includes bleach,
cleaning material pesticides, sanitize. Using
chemical spray in food exposed area can
damage the food.
Bleach, pesticides, chemical spray release
enzymes which can damages the tomato that
became soft and apples which become brown
with contact of chemicals.
2.2 & 2.3 Methods of food preservation and its overall effectiveness
Food preservation help to prevent the growth of microorganism such as yeast, bacteria,
fungi etc. it retards the oxidation of fats that cause rancidity (Luning, Uyttendaele and Jacxsens,
2015). Food preservation maintains and create nutritional level, flavor and texture of food.
2.2 Food Preservation Methods 2.3 Effectiveness of chosen methods
Canning: Canning technique is also used for
preservation food like vegetable, meats and
fruit. For that equipment should be sterilize in
simmering water for a few minutes. After
filling the jar, lower the jar into a pot full of
water. Cover it and bring to a boil.
Canning stops the organism that cause
spoilage. It is safe as long as container remains
intact. Ir sustains the nutrition of food for
example lycopene canned tomatoes are fresher
than fresh one. Peeling, washing and other
steps of canning prohibit bacteria, germs,
yeasts within hours of harvesting.
Drying: It is the oldest food preservation
method. With the help of this method meats,
vegetables, fruit, herb can prevent. To dry
food, set them in clean surface in the presence
of sun light. It inhibits the growth of bacteria
yeasts and molds. This method help to reduce
the bacteria content and make the food edible.
It is dehydrating technique which is simple and
cheaper. It removes the moisture from food and
inhibit the growth of mold, yeasts and bacteria.
It takes less money, energy and time. It
sustains the good sources of nutrients like
amino acids, healthy bacteria, and vitamins.
This process is simple to store and pack due to
less volume.
Freezing: Freezing is the best way to preserve
the food. In this, food is preserved by lowering
the temperature to decrease the microorganism,
bacteria, yeast and germs (Ilic, Ivey and Miller,
It helps to retain the quality of food over long
storage period. Freezing food does not need
any preservatives. Frozen method is
convenient, fast and available all the year and
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2017). Under this process food is placed at
temperature of 0 degree or lower. Fruit are
frozen in dry sugar pack or a syrup to eliminate
air and prevent both desiccation and oxidation.
it can be steamed, micro waved and stir fried in
minutes. Freezing fish is fresher than fresh
fish. Freezing fish prohibit the activity of
microorganism and pathogens.
TASK 3
3.1 Key steps in a temperature control system.
Temperature control is procedure and conditions that established to maintain and meet
the specification and standards of given product or food regarding temperature. According to
food safety standard hazardous food must be preserved in safe temperatures. It is used to give
desired quality such as color, texture, and aroma and control the transmission of microorganism.
There are some steps of temperature control system (De Boeck, Uyttendaele and Vlerick, 2016).
Service: Under the service all the food must be preserve under the control temperature.
Defrosting: Food can be defrost in the cold water, refrigerator and in the microwave. In
refrigerator food must be defrost at 35 degree F than one set at 40 degree F.
Cooking: Cooking temperature of food mast be 145 F or above for 15 seconds for eggs,
meats and fish. 155 F or above for one minute for chopped or ground fish and meat. Time and
temperature control for food cooked in microwave should be 165 F.
Cooling: Cold food should be maintained at 41 F or less. Food must be cooled between
140 to 70 F within the 2 hours. Hazardous food must be cooled as quickly as possible.
Reheating: Food that has to reheat must be maintain the temperature at least 165 F for 15
seconds. Reheating can be done repeatedly at minimum temperature within two hours.
3.2 Summaries methods for the safe storage of food.
It is important to safe storage of food to reduce the forborne illness. There are some
methods for the safe storage of food.
Salting: While using this method of storage food, water concentration should be reduced
and prohibit the microorganism. This method is also known as curing. Fish, meat, poultry, pork,
seafood can preserve from this method. It prohibits the growth of bacteria, microorganism, by
drawing water out through osmosis (Kumar, Mohanta and Kang, 2017). Salt up to 20 % are
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essential to stop growth of unwanted bacteria. Salt absorbs water from food and makes the
environment enough dry so that harmful bacteria and mold do not grow.
Pickling: It is an old method of preserving food by suing salt brine and vinegar. This
method involves anaerobic fermentation to save food for the longer time. It affects the flavor and
texture of food. This influence the growth of good bacteria and prevent harmful bacteria. It
preserves the fat soluble vitamins like K, D, E, A. Fermentation covert starches and sugar into
lactic acids via bacteria lactobacilli.
3.3 Evaluate the importance of personal hygiene in the control of food contamination.
Personal hygiene is essential in the control of food contamination. Hygiene reduces the
transmission of bacteria in kitchen of restaurant. It is necessary to take precaution before making
food. Bacteria and germs can be transmitted by saliva, hair, fingernails, blood, cloths, mucus,
sweat, jewelry etc. Zizzi restaurant employees must wash their hand before and after handling
food in kitchen and serving food to their customers. Employees must wear clean protective
cloths like apron while making food (Lee, Kim and Ryu, 2016). Restaurant workers should keep
their fingernails short and clean in order to maintain cleanness.
Good personal hygiene help to run business in positing manner. Customers like to see the
employees of restaurant to see hygiene practice. To provide neat and clean food to customer’s
personal hygiene of employees is important. It influences the image of restaurant in front of
customer and in the market. Personal hygiene help to create good environment in restaurant that
enhance employees for good work.
3.4 Evaluate cleaning and disinfection as a process supporting safe food production.
Cleaning and disinfection in very important task in food industry. It is crucial to
guarantee and maintain the food safety. Cleaning and disinfection process support safety of food
production. Cleaning prevent transfer or ingredient products. If various number of product are
producing in same machine, so it maintains the cross contamination from one product to another
one. Disinfection as a process help to avoid the contamination of microbial. It increases the
quality of products, reduce the life threatening circumstances of customers. Prevention from soil
contamination increase the production process and efficiency of equipment.
Cleaning and disinfection increase the safety of customers and enhance the trust between
customers and restaurant. Cleaning removes the soil from surface, without cleaning disinfection
cannot be prevent (Ababio and Lovatt, 2015). Disinfection killed the microorganism that reduce
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the level of harmful bacteria. Following cleaning process free the surface from soil and maintain
the disinfection via decreasing the microorganism, mold and bacteria. Cleaning and disinfection
maintain the environment in which bacteria and germs can grow.
3.5 Assess the problems associated with pest control in food premises.
Pest controll is regulation to reduce the animals which impact the human activities. It
controls and prevent the predators and pest that infect the house and food safety. Restaurant is
responsible for food safety for its customers. Pest control protect contamination. Pest control
procedure should be based on Hazard Analysis Critical Control Point (HACCP) principle. It a
part of Food Manufacturing Practices (GMP). Problem related to pest control is this process get
stored against walls and can infect the stored food without being easily detected. Pest control
contains chemicals such as active ingredients that is Hydramethylnon that is used to inhibit
metabolic.
These chemicals are poisonous to human. While pest control process apply in kitchen
areas, it can affect food badly. Due to this, customers can affect in various way which includes
illness, bad feeling, and irritating bites. Considering this, restaurant can loss business and
reputation (Qijun and Batt, 2016). But pest control prevent contamination of good and reduce the
transmission of bacteria that can cause various illness.
3.6 Justify the need for hygienic design and construction of food premises.
Increasing customers demand towards fresh and healthy food has led Zizzi restaurant to
develop the effective preservation and process methods. Fresh food contains less acid, sugar, salt
preservatives and additives. It is essential to design a better food premise. For that restaurant
allow staff to disinfect and clean premises easily. They enhance habits in their worker for better
food hygiene practices (Unnevehr and Hoffmann, 2015). Better hygiene practices pest access. If
restaurant follow the habit on good hygiene, it would Impact positively on its customers. The
walls, ceiling, woodwork, windows, walls and other parts of restaurant where food is prepared
must be made of material that can clean easily. For that, restaurant can use various types of
materials.
Food preparation surface must be design effectively in order to clean. Surface should be
ceramics, stainless steel or food grade plastics that easy to clean. Ventilation mast be proved to
remove steam, cooking and greasy air that sometimes can irritate customers. Hygiene design and
construction of food premise impact customers' impression toward restaurant. In order to achieve
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business goals via providing hygiene food it is essential to make hygienic design and
construction.
3.7 Justify the importance of training as a quality assurance mechanism.
According to The Centers for Disease Control and Preservation each year a million of
people are dying specially children due to food borne illness. Reason of food borne illness is
consuming f\drink and food which is contaminated by bacteria or germs. So it is important to
educate and train workers of restaurant in order to protect its customers and to provide safe food.
Properly trained worker can influence the food service and safety and decrease the risk of food
borne illness (Wallace, Sperber and Mortimore, 2018). Well trained food handles are more
effective and valuable employees. They know and understand the importance of protection of
customers and for that follow the best hygiene practices.
According to HACCP Food Safety Supervisor Training legally required in most of food
industry. Food safety training makes customers feel confident and food that they eat. Under this
training employees are responsible for monitoring, regulatory for food processing and handling.
Due to this, restaurant can stop growth of pathogens, pesticides, natural toxic in their
environment.
4.1 Produce a food hazard risk assessment.
According to HACCP food hazard risk are categories in three classes such as chemical,
biological and physical.
HAZARD RISK LEVEL OF RISK CONTROL
Biological: It includes viruses,
bacteria's, parasites,
microorganism etc. food can
contain biological hazards via
food processing.
They can enter in body by
injection that affect the skin,
mucous membranes, eyes or
wounds. They can affect skin
irritation, allergies and
cancers.
It can be controlled by wearing
protective and clean cloths,
gloves, uniforms to reduce the
level of risks.
Physical: It has external
objective that includes glass,
metal, jewelry, heat and cold
stress, radiation and vibration
It can harm the body without
touching it via metal and glass
fragment that can harm body
while eating food.
This hazard can bre controled
y avoiding illness, injuries,
incidents, eliminating health
and safety risks,
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etc.
Chemical: It contains
compounds that can cause
injury and illness, infection.
Toxic chemicals can harm the
human body via entering in
body. Such as gasoline can
affect the body by causing
burn, vomiting.
By controlling toxic dust,
vapors, gasses, mists at food
zone, wearing protective
equipment can protect the eye,
skin ans respiratory.
4.2 Complete a food safety control system.
Food safety control system is used to protect health of service by protecting them from
food borne illness (Gil, Uyttendaele and Allende, 2015). It protects customers from
unwholesome, unsanitary and mislabeled food and contribute in economic development.
Food Law and Regulation: Applying food law and regulation can impact effectively of
food safety control system. Food safety program are reactive to reduce the risk of food borne
illness. Government updated legislation in order to provide a high level of health protection.
Food control Management: Effective food safety control needed operational ans policy
coordination to control food management. It includes establishment of administrative structure
and leadership function to accountability of issues.
Inspection Services: implementation of food law and administration needs trained,
qualified and effective inspection service. Key function of food inspection have to contact with
trade and food industry. They have responsibility to evaluating HAPPC plan and
implementation, sampling food during transport, storage, processing, harvesting, contribute in
data for risk assessment and to analyses loopholes in system.
4.3 Devise a food safety guide for legislation compliance.
There are many laws regulate foodstuffs and provide guidance in order to follow
legislation compliance. Enforcement of safety, hygiene of food is responsibility of local
authority. Legislation covers all the food production, packaging, labeling, processing, and
retailing, importing, and catering.
Food Standard and Acts 1999: The purpose of this act to protect public health. It provides us
power and function related to food safety and standard. It gives power to people in the food
production and supply chain.
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Food Safety Act 1990: It provides the framework to all food legislation (Dzwolak, 2016). Under
this act restaurant has responsibility to remove anything from food which damage food. The food
labeled should not be misled and false.
Food Safety Order 1991: Under this law Zizzi restaurant is responsible for food safety and
consumer protection, special provision for particular food, licensing and registration of food
premises, provision of food hygiene training, rendering food injurious to health etc.
CONCLUSION:
From the above study it has been concluded that food safety management is very
important in hospitality sector to conduct the operation effectively. This report described about
chemical and physical food contamination with control and prevents. It has categorized the food
spoilage agents that affect the food and provided methods to prevent food contamination that
help restaurant to make safe and healthy food. Food legislation law provided guideline for
managing food safety.
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REFERENCES
Books and Journals
Ababio, P.F. and Lovatt, P., 2015. A review on food safety and food hygiene studies in
Ghana. Food Control. 47. pp.92-97.
De Boeck, E., Uyttendaele, M. and Vlerick, P., 2016. Interplay between food safety climate,
food safety management system and microbiological hygiene in farm butcheries and
affiliated butcher shops. Food Control. 65. pp.78-91.
Dzwolak, W., 2016. Practical aspects of traceability in small food businesses with implemented
food safety management systems. Journal of food safety. 36(2). pp.203-213.
Gil, M.I., Uyttendaele, M. and Allende, A., 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.
Ilic, S., Ivey, M.L.L. and Miller, S., 2017. Delphi expert elicitation to prioritize food safety
management practices in greenhouse production of tomatoes in the United States. Food
Control. 78. pp.108-115.
Jen, J.J.S. and Chen, J. eds., 2017. Food safety in China: Science, technology, management and
regulation. John Wiley & Sons.
Kumar, P., Mohanta, T.K. and Kang, S.G., 2017. Aflatoxins: a global concern for food safety,
human health and their management. Frontiers in microbiology. 7. p.2170.
Lee, G.S., Kim, C.Y. and Ryu, K., 2016. Cook Supervisors' Perceived Performance of Safety
Management for Vegetables at Korean Food Restaurants in Daegu. Journal of the
Korean Dietetic Association. 22(4). pp.320-339.
Luning, P.A., Uyttendaele, M. and Jacxsens, L., 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.
Qijun, J. and Batt, P.J., 2016. Barriers and benefits to the adoption of a third party certified food
safety management system in the food processing sector in Shanghai, China. Food
Control. 62. pp.89-96.
Unnevehr, L. and Hoffmann, V., 2015. Food safety management and regulation: International
experiences and lessons for China. Journal of Integrative Agriculture. 14(11). pp.2218-
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Wallace, C.A., Sperber, W.H. and Mortimore, S.E., 2018. Food safety for the 21st century:
Managing HACCP and food safety throughout the global supply chain. John Wiley &
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Zwietering, M.H., Nauta, M. and Peterz, M., 2016. Relevance of microbial finished product
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Online
Food Safety Management. 2019. [ONLINE] Available thought:
<https://www.sciencedirect.com/topics/food-science/food-safety-management>
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