Food Safety Management Report: Controlling Food Contamination Risks

This report delves into the crucial aspects of food safety management, encompassing various control measures to prevent physical and chemical contamination. It begins with a comparison of food poisoning and food-borne infections, then explores methods for controlling food-borne illnesses. The report covers food-spoilage agents, food preservation methods, and the effectiveness of these methods. It details prevention systems in the control of food contamination, including safe food storage methods like freezing, canning, and hot/cold holding. The importance of cleaning and disinfection processes is emphasized, along with the consequences of non-compliance. Pest control methods, hygienic premises design, and the necessity of staff training in food safety are also discussed. The report concludes with a food hazard risk assessment, a food safety control system, and a food safety guide for legislation compliance. The report references various books and journals to support its findings, providing a comprehensive overview of food safety practices.

FOOD SAFETY MANAGEMENT
1.1Controls required to prevent physical and chemical
contamination of food
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1.2 Comparison of characteristics of food poisoning and food-
borne infections Food poisoning
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1.3 Ways to control food-borne illnesses
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2.1 Categories of food-spoilage agents that affect food
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2.2 Food preservation methods
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Leaflet on landscape
2.3 Effectiveness of food preservation methods
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3.1 Prevention system in the control of food contamination
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3.2
REFER
To: Sahira Donovan
Cc:
Subject: Prevention system in the control of food contamination
Question 2: Can you please summarize the methods for safe storage of foods?
Answers: Different types of methods can be used for storage of foods.
Freezing food: For securing the food item for more than 3 days, freezing
method can be used (Mensah and Julien, 2011). It’s not
required the extra efforts and at the low temperature,
that set at between 0°F (-18°C). The stuff can be store
more than a week and even a month. This will maintain
the freshness and essence of the food items by storing
them in airtight jars and cans and leave them
refrigerator.
Canning: It is a process, in which the food is sealed in the air tight jars for
keeping away from the bacteria’s and use them for the longer period. By using
pressure and water canning methods, the food can be easily preserved.
Hot holding: The given technique is used to keep food hot from inside so as to
maintain its overall taste and quality.
Cold storage: It is used to store the food stuff for the long time without
washing it. This process has maintain the nutritional values, texture and taste
of the food items remain same. With the help of this, the fruits and vegetables
such as apples, cabbage, onions, potatoes, tomatoes etc.
SEALED CONTAINERS: these seem to be an effective storage method for
storing meat safely. The meat can also be wrapped in foil or plastic wraps for
safe storage.
3.3
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3.4

REFER
To: Sahira Donovan
Cc:
Subject: Prevention system in the control of food contamination
Question 4: Why is cleaning and disinfection process is needed? What will be
happen if firm will not use it?
Answer: During preparing and storing the food and beverages items, cleaning
and disinfection process is needed. By doing these procedures, the germs,
viruses, bacteria’s etc. are removed and it also stops the growth rate of
different infections germs. Along with this, before cooking the food items, it’s
more important to clean and make their surface disinfected; the chances of
food contamination can be reduced. The area of storage of stuff also is
cleaned and free from infections so that food can be prepared for the long
time. If the hotel management not adopting the cleaning and disinfection
process, the probability of food poisoning and food-borne illness will increase.
People will facing the various diseases and affect their health. So it’s more
important to adopt the various methods of cleaning and disinfection process.
Detergent can be defined as a water soluble cleansing agent which combines
with dirt and makes it more soluble. In this way, it helps in removing
impurities.
Disinfectant is a chemical liquid which is effective at destroying bacteria. I
contrast to this, sanitizer is defined as an antimicrobial which makes an object
free of germs or disease causing bacteria.
Cleaning and disinfection process is needed for various reasons. The Control
of Substances Hazardous to Health Regulations 2002, is a statutory instrument
according to which employers are required to protect other persons as well as
employees from hazards of substances which are used at work. This is done
through risk assessment, control of exposure , health surveillance etc.
cleaning and disinfection process is needed to protect the people from the
hazards of consuming infected and contaminated food. If the firm does not use
this process, it will be a punishable offence and the firm will have to pay a fine
of £400. hence, it is important for the firm to implement as well as monitor cleaning
schedules.

Advantages: The germs, viruses, bacteria’s etc are removed and it also stop
the growth rate of different infections germs. Clean and make their surface
disinfected, the chances of food contamination can be reduced
Disadvantages: Toxic chemicals may be stick to the surface can affect the
health of the customers, duration of cleaning and disinfectant agents are less
etc.
3.5
REFER
To: Sahira Donovan
Cc:
Subject: Prevention system in the control of food contamination
Question 5: What are the pest control methods and what are the major
problems associated with it?

Answer: Various types of pest control method can be used to remove the
bacteria’s and other small insects and animals so that food can be protected
for long time. Organic, biological, chemical and natural are pest control
methods.
Advantage: By using any pest control technique, hotel can easily keep control
over the growing rate of insects and small animals. The effects of it is long
terms and reduce the chances of secondary pests.
Disadvantage: But these are some disadvantages such as the improper spray
of pests may create the chemical reactions and affect the quality of food.
Along with this, the chemical of pests may create the chemical food
contamination and it make the food poisonous. By using any pest control
technique, hotel can easily keep control over the growing rate of insects and
small animals. But these are some disadvantages such as the improper spray
of pests may create the chemical reactions and affect the quality of food.
Along with this, the chemical of pests may create the chemical food
contamination and it make the food poisonous. Storage rooms’ floors and
shelves have to be keeping clean to preserve contamination of food in the
kitchen and keep product labelled to easily notice the expired date.
Figure: Standard pest control figure
Types of pests in food establishments: The food establishments need to protect
the food from a number of pests. These includes mice, rats etc. Also, various
insects such as flies also create problem for food establishments.
Pests enter food establishments through cracks and crevices. There are also

certain hiding places where pests me remain hidden.
Control and monitoring: Pest management is an ongoing process. Therefore, it is
important to constantly moni9tor food establishments for pest activity.
Pertaining to the pest activity, operational changes can be brought about.
3.6
REFER
To: Sahira Donovan
Cc:
Subject: Prevention system in the control of food contamination
Question 6: Why the premises have to be hygienically designed and
constructed?Answer: The law obliges that the Food Safety premises must
follow the plan, design, maintenance, development and size of food product
buildings (2006) (Håstein, Hjeltnes and et.al., 2014). That will allow workers to
easily clean or sterilise efficient buildings, to stop the build-up or mould on
premise surfaces and protect against
the development of soil, hazardous
materials. It will allow great food hygiene practices to
take place and stop or reduce pest living
in your business. Basically, make
sure you can continue living cold or hot
while it is being organized, put away and
before it is sold (Class notes, Paul
Reed).
It’s more important to prepare the structure of the hotel and the different
arrangements to maintain the hygiene. By adopting the proper disposal
method of waste and appropriate drainage system can helps in create the
hygiene environment at the workplace and avoid the food contamination
cases. The clean premises also stop the growth of the bacteria’s and other
infected germs. The hygiene premises promote the good working environment
and staff members are also motivated to work effectively and they try to
maintain the cleanliness. The proper ventilation of the air is considered as a
hygienically designed workplace. The complete air crossing areas reduce the
changes of the infections, bacteria’s and food contamination. So it’s most
important to construct and design the place more hygiene to stop the different

food-spoilage situations and make the stuff to stay for longer time.
Need for hygienic design and construction of food premises: The hygiene
design and construction premises promote the good working environment and
staff members are also motivated to work effectively and they try to maintain
the cleanliness. The proper ventilation of the air is considered as a
hygienically designed workplace. The complete air crossing areas reduce the
changes of the infections, bacteria’s and food contamination. So it’s most
important to construct and design the place more hygiene to stop the different
food-spoilage situations and make the stuff to stay for longer time.
Premises have to be hygienically constructed and designed. Systems
approach to designing premises can be used in case of food establishments.
The design, layout and construction of food premises should be such that it
maintains hygienic environment and prevents the entry of pests and insects.
This is important for barrier control. This is also required for legislative
requirements. Further, food premises have to take into account cleaning
considerations. Therefore, premises have to be hygienically constructed and
designed.
3.7
REFER
To: Sahira Donovan
Cc:
Subject: Prevention system in the control of food contamination
Question 7: What do we need training and why it is important?
Answer: Hospitality industry staff are the ones actually handling and preparing
the food, it is important that they do so in a safe manner and this protects both
customers and employees from harm bacteria that can kill so employees have
to be well trained it can be say in another hand that they owe customer’s live.
When employees are properly prepared or trained that is the biggest piece of
control and low value food from food poisoning. With the help of the training

method, the person gets the knowledge about the various objects and used
them on daily bases. In the hotel industry. The training play an important role
and mostly in food safety management. The reason of giving the grooming to
the staff is that they will able to maintained the hygiene at the workplace and
other activities such as serving and preparing the food, cleaning the
preparation areas, proper cleaning of cooking equipment’s and avoid the
problem of food-borne and food poisoning conditions. Food safety is a huge
part of quality control and less food will be wasted due to spoilage or
contamination when staff are properly trained. By doing this, employee's will
maintained the quality of the food and store the rest food in a proper areas to
stop the situations of different type of food contaminations. Worker can be
prepared with the goal that they can keep clean the sustenance working area
to keep it perfect and safe through maintaining a strategic distance from cross
contamination, taking care of themselves and customers to decrease a
development of microscopic organisms.
Quality assurance is an important aspect in hospitality industry because it
help in managing the quality of food and other supportive services in most
effective manner. This training help the employees of the restaurants and
hotels to check whether a services is being developed and meet the
requirements of the customers or not. The reason of quality assurance training
in hospitality industry are as follows. Reduced the costs. Increased the sales. Improved operating efficiency Enhance effectiveness of the process Improve customer confidence
 Control over quality of products
Thanks and regards,
The Compliance Manager
Various training methods can be employed for this purpose. This includes on-
the- job training as well a off-the- job training methods. Training is important

as it will equip the staff with the skills required for monitoring the systems
employed in the food establishments.
4.1 Produce a food hazard risk assessment
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Risk Assessment
4.2 Food safety control system
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4.3 Food safety guide for legislation compliance
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REFERENCES
Books and Journals
Aung, M. M. and Chang, Y. S., 2014. Traceability in a food supply chain: Safety and
quality perspectives. Food control. 39 .pp.172-184.
Burger, J., 2014. Food safety-a shared responsibility: processing. The Dairy Mail.
21(5). pp.104-107.
Farber, J., Crichton, J. and Snyder, O. P., 2014. An Introduction to Retail Food
Safety. In Retail Food Safety. Springer New York. pp. 1-2.
Griffith, J. C., 2010. Do businesses get the food poisoning they deserve?: The
importance of food safety culture. British Food Journal. 112(4). pp. 416 – 425.
Håstein, T., Hjeltnes, B. and et.al., 2014. Food safety hazards that occur during the
production stage: challenges for fish farming and the fishing industry. Revue
scientifique et technique-Office international des epizooties. 25(2).
Havinga, T., 2015. Retail Driven Food Safety Regulation. In Food Safety, Market
Organization, Trade and Development . Springer International Publishing. pp.
59-76
Jenson, I., Vanderlinde, P. and et.al., 2014. Safety of Meat and Meat Products in the
Twenty‐first Century. Practical Food Safety: Contemporary Issues and Future
Directions. Pp. 553-575.
Kang, J. J., Liu, C. and Tsai, S. J., 2014. Enhancing food safety management in
Taiwan. Journal of the Formosan Medical Association. 113(6).pp. 331-333.
Koutsoumanis, K., 2012. Predictive modelling tools for food safety management. In
Proceedings of the International Conference Biological Food Safety and
Quality. Faculty of Agriculture, Novi Sad (Serbia).
Kumar, P. and Shariff, R., 2011. Development of nutraceutical carriers for functional
food applications. Nutrition & Food Science. 41(1). pp. 34 – 43.
Lo, Y. M., 2015. Better food safety practices. Food science & nutrition, 3(3). Pp.169-
171.
Luning, P. A., Kirezieva, K. 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.
Mensah, L. D. and Julien, D., 2011. Implementation of food safety management
systems in the UK. Food Control. 22(8). pp.1216-1225.

Mortimore, S., and Wallace, C., 2013. Preparation and Planning to Achieve Effective
Food Safety Management. In HACCP . Springer US. pp. 37-66
Ryser, T. E. and Marth, H. E., 2014. Listeria, Listeriosis, and Food Safety, Third
Edition. CRC Press.
Sevenich, R., Kleinstueck, E.and et.al., 2014. High-Pressure Thermal
Sterilization: Food Safety and Food Quality of Baby Food Puree.
Journal of food science. 79(2). Pp. M230-M237.
Uyttendaele, M., Jacxsens, L. and et.al., 2014. Food safety standards in the
fresh produce supply chain: advantages and disadvantages.
Advances in Microbial Food Safety. Pp. 379.
Yiannas, F., 2015. Making Scents of Food Safety. In Food Safety=
Behavior. Springer New York. pp. 49-51.
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