Food Safety Management Report: Analysis of Contamination and Control

This report delves into the critical aspects of food safety management within the hospitality industry, focusing on the prevention of physical and chemical contamination, differentiation between food poisoning and foodborne infections, and effective control measures for foodborne illnesses. It examines various food spoilage agents, emphasizing the importance of temperature control, safe food storage methods, and the role of personal hygiene in preventing contamination. Furthermore, the report evaluates cleaning and disinfection processes, addresses pest control challenges, and underscores the significance of training and hygienic design in food premises. It also includes a food hazard risk assessment and outlines a food safety guide for legislative compliance. The report provides detailed analysis on temperature control, food preservation techniques, and the importance of hygiene in food preparation and storage. The report also explores the role of pest control and hygienic design in food safety, offering a comprehensive overview of food safety management practices.

Food Safety Management

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
AC1.1: Discuss the controls required to prevent physical and chemical contamination of food
.....................................................................................................................................................3
AC1.2: Differentiate characteristics of food poisoning and food borne infections...................5
AC1.3: How food-borne illnesses can be controlled..................................................................7
TASK 2............................................................................................................................................8
AC2.1: Divided the food-spoilage agents that affect food..........................................................8
TASK 3..........................................................................................................................................10
AC3.1: Discuss the key steps in a temperature control system.................................................10
AC 3.2 methods available for the safe storage of food............................................................10
AC 3.3: Evaluate the importance of personal hygiene in the control of food contamination...10
AC 3.4: Evaluate cleaning and disinfection as a process supporting safe food production......10
AC 3.5: Assess the problems associated with pest control in food premises...........................10
AC 3.7: Justify the importance of training as a quality assurance mechanism.........................10
AC 4.1: Produce a food hazard risk assessment.......................................................................10
AC 4.2: Complete a food safety control system.......................................................................10
AC 4.3: Devise a food safety guide for legislation compliance................................................10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Food safety management is a set of system that are interrelated which used in the
combination to ensure that food ingredient is safe for human being. It is a scientific discipline
that describing the preparation, storage and preparation in proper manner. It will describe the
French table restaurant that use the different techniques and methods for controlling the
contamination. This report will discuss about the agent that causes the food contamination and
food-borne illness. This assignment will describe the processes that effectively prevent and
control the food spoilage or preserve the quality of food items. Furthermore, This report will
discuss about the importance of an effective prevention system in the food contamination
control.
TASK 1
Covered in ppt
TASK 2
AC2.1: Divided the food-spoilage agents that affect food
Food spoilage can be defined as disagreement that is changed in the states of food items.
It is a complex process that increase the quality of harmfulness. It is caused by increasing the
growth of microorganism. There are different type of Food spoilage agent that affects the food
items.
Temperature – The temperature of system is to extent the measurement of kinetic energy
of molecules. This factor is affecting the enzyme activity in the food preservation system. In this
way, it can be minimized the appearances and taste of fresh products. When the product kept at
the temperature so that it will increase the risk of freezing which cause the texture and color.
This food spoilage agent is affecting the food items such as fresh fruits and vegetables.
Bacteria – This the most abundant microorganisms and food spoilage agent found on the
earth. It is a type of tiny bacteria helps for converting the milk into the curd (Escanciano and
Santos-Vijande, 2014). This food spoilage agent is affecting the food items such as eggs, meats
and poultry when they can be under-cooked causes of illness. Bacteria is affecting the raw eggs,
poultry and milk product which causes the food positioning.
Fungi – Fungi is basically the eukaryotic organism that includes molds or yeast
microorganism. This type of microorganism is affecting the food products because it will
reproduce the multi-cellular fungi. It is directly contact with the food ingredient to affect their

quality. It is needed for industry to protect their food items to fungi by using preservation
methods. Fungi is a type of food spoilage agent that affect the food materials such as coffee, tea,
soy sauce and alcoholic drinks etc.
Protozoa – It is a type of living microorganism that spread and transmitted from one
place to another. They are single celled microorganism that causes the disease such as food
positioning. Protozoa is mainly affected the vegetables and fruits by washing with contaminated
water.

AC2.2: Discuss methods of food
preservation.
AC2.3: Evaluate the effectiveness of food
preservation methods.
 Drying and Dehydrating- This is
the oldest home food preservation
method which helps for maintain the
quality of food items. The Dried
food are great when it is needed for
store in the tight space and also
store dehydrated food in a cool.
 Drying and dehydrating is an
effectiveness of food preservation
method for protecting their food
items to harmful agents and
parasites. This process is
maintaining the quality of food
items and also reduce the minimum
damage of food products.
 Pasteurization- This is the most
effective process which helps for
heating the food item in proper
temperature. This item will be
preserve in container. For Example-
Milk is a type of food item that
maintain their quality by using
pasteurization process.
 This process is effective for
maintain the quality of milk
products and also helps for reducing
the spoilage microorganism. It also
increases the shelf like of milk
products.
 Canning- This process is preserving
the food items that protect and store
in airtight container. In this way,
The food item is protecting in
proper ways and also increase the
shelf life of food products.
 It is the most effective method for
maintain the salinity and moisture
level of food environment. In this
way, it will keep protect the food
items for 1- 2 year and longer.

TASK 3
AC3.1: Discuss the key steps in a temperature control system.
Temperature control system is basically the terms that automatically control and manage
the temperature of object. Marriott hotel always protecting their food ingredient by using
technique to maintain their temperature by using refrigerator, air conditioners and geysers etc.
this hotel is mainly used the key steps to control the temperature of food items. Delivery- The Marriott hotel is basically delivered the best quality of food item to their
customers. They always try to preserve their food ingredient in proper manner. It can be
used for longer time. Storage- This hotel is used the different methods for preserving and storing the food
items such as airtight containers and also protecting against the germs, bacteria and
parasites. There are different type of viruses present in the environment so that it is
necessary for protect and store right place (Kirezieva and et.al., 2015). Preparation- During food preparation, it is required for adding some suitable ingredient
that help for preserving the food items in long time. Marriott hotel is added some sugar,
salts to maintain the temperature of food items. Defrosting- This is the simplest method of defrosting is shut down the system manually
and wait to start until the evaporator easily warm up to accumulated the frost. In this way,
it will control the temperature in proper manner. Cooking- Cooking is a method or process to increase the temperature of food items
because there are various type of food product that are needed for maintains their quality
in high temperature. This is the steps to maintain the temperature by using heating.
 Cooling- It is another steps to maintain and control the temperature because there are
thicker food items that are needed to store in cooling areas. The Marriott hotel is used the
chilling equipment to protect the food items in proper manner.

AC 3.2 Methods available for the safe storage of food.
Safe Storage is a process for protecting their food ingredient and materials in proper
manner. Marriott hotel is used the method for storing the safe food item in effective ways. There
are different type of method for the purpose of safe storage (Milios, Drosinos and Zoiopoulos,
2014).
Refrigerating Food - This is the most common method that is applied in hotels because it
provides more facility to store food items in refrigerator. At the lower temperature, Fruits and
vegetables are maintained their freshness and quality. This method helps for minimizing the risk
of food contamination.
Drying Food- It is the oldest process of proper storage of food because this method keep
all the bacteria and germs away from the food items. The Marriott hotel is using this method for
protecting the food items in proper manner. It also helps in preserving and storing the sea food as
well as meat.
AC 3.3: Significance of personal hygiene in the control of food contamination.
Personal hygiene is an essential part of organization because it helps for maintain the
quality and reduce the risk of food contamination. The Marriott hotel always maintain their
personal hygiene where food handle wash their hands in proper manner (Fernández-Segovia and
et.al., 2014). It makes good for Marriott hotel. The Food handle staff are used the different
method to keep protecting the food items. They also take serious action towards the cleaning. It
is the good standards of personal hygiene are managed and maintained by food handler. In this
way, it helps for reducing the risk of food contamination.
 The Staff members always wash their hands thoroughly before using the food items.
 They also used the neat and clean utensils, equipment and towels etc.
AC 3.4: Evaluate cleaning and disinfection as a process supporting safe food production.
Cleaning – it is method of removing the unwanted substances that affects the food
production. Cleaning occurs in hotel where they produced the food items. This process will help
for controlling the growth of microorganism. Marriott hotel is maintained the cleaning process
and control all the bacteria and germs that exists in environment. They also used the warm water
and cleaning power to remove all the dirt particles.

Disinfection – This process is removing all the pathogenic microorganism which are
exists in the environment. This method will help for destroying and deactivating the growth of
microorganism in proper manner. Marriott hotel is used the disinfection agent that remove the
organic contamination in water, and food items. It is the best process to prevent the pathogenic
microorganism from growing in plumbing. In this way, Marriott hotel is safely protecting the
food production in effective manner.
AC 3.5: Assess the problems associated with pest control in food premises.
The pest control program has been unacceptable in the Marriott hotel because the staff
members always adopt the new technique for storing and managing the food items in proper
manner(Unnevehr 2015). Sometimes, it also generated the risk by the pest control of food
premises such as work surface contamination, spread virus and diseases, poor management etc.
The Pest control is required in the food premises because of health issues. This the most
serious epidemics and plagues which causes the death in the world. The Food safety audit may
be carried out by auditors from Marriott hotel. This hotel is mainly deals with the pest control
management to organize the program for storing the information such as food ingredient,
materials uses for preservation. There are different problems addresses with the help of pest
control program.
 Risk to the people health because of pest activities
 Risk related the food safety
 Risk to the environment management and public health or safety.
AC 3.6 Justify the need and requirement for hygienic design and construction of food premises
Yes, it is absolutely right that hygiene design and food premises are essential for Marriott
hotel because they can use the different type of equipment and utensil for preparation of food
items. In this way, Staff members are cleaned and stored the food products in proper manner.
This will help for increasing the productivity and profitability in marketplace. Many customers
are attracted towards the quality of food(Fernández-Segovia and et.al., 2014). This hotel is
mainly used the preservation process to reduce the nutritional and sensory properties of food
items. Hygienic design helps for hotel industry to adopt new concept for the purpose of
preservation and storage of food products.

Marriott hotel is designing the different construction of food premises and hygiene design-
 The staff member should be used clean utensils and equipment for food preparation.
 It should helps for protecting against to prevent the dirt into the food items and control
the contamination in foods.
AC 3.7: Justify the importance of training as a quality assurance mechanism.
Yes. It is an essential for Marriott hotel to provide the best training session to their
employees related the food safety and quality management. In this way, Food handler staff
members improve the quality of food services. This organization is used the different technique
to identify the best resources and then produce the food products for customers.
They also follow the legislation and also ensure the employee to receive the proper
instruction to handle the food management system. Employees are important part of hotel for
managing and controlling the food safety services in proper manner. There are various reason for
providing the training to the employee in the hotel industry.
 They can improve the quality of services and identify the resources which are required
for food preparation.
 Staff members are gained the better understanding to control and manage the food
contamination.
AC 4.1: Produce a food hazard risk assessment.
Food hazard risk is a type of contamination that affects the ingredient of food items.
Marriott hotel can use the different technique to reduce the risk and also removing all the
infection at different level.
Initially, it can be identify the risk that happen in the food production. In this way, it is provided
the complete information to the management system and managing the risk in proper
manner(Fernández-Segovia and et.al., 2014).
It is necessary for Marriott hotel to use the best quality of ingredient and preserve in
proper place therefore, it will help for reducing the risk in the food contamination. HACCP is a
based on the development plan for easily analyzing the risk in the food production. It looks like
risk hazard analysis that affect the raw materials. The Marriott hotel is analyzing the food hazard
risk.
 Determining the problems

 determining the food product safety
 concern about the hazards
 Evaluating the results
 identify the sensitive population
 control and prevent the current place and deals with hazards
AC 4.2: Complete a food safety control system.
Food Safety control system helps for protecting the public safety and health by
minimizing the risk of infections and food borne illness. This system is contributing towards the
economic and increase the confidence level towards the food system. There are different
elements helps for completing the effectiveness of food safety and management system.
 Manufacturing the business operation management to control all the food products and
protecting against the contamination.
 HACCP development plan is managing the food safety and also applied the prevention
action.
 Single source of information is provides the real time management system of food
services.
AC 4.3: Devise a food safety guide for legislation compliance.
A Food safety legislation is basically provided the framework for managing the business
process in proper manner. This legislation, rules and regulations was passed by the government
for protecting the food services. Marriott hotel is also used this regulation to protect the services
which is required for hotel to maintain the reputation in marketplace. This hotel is implemented
the legislation policies in their business process(Fernández-Segovia and et.al., 2014).
Food safety responsibility- Marriott hotel has responsibility to protect their food items,
ingredients etc. there are various type of operations performed in the organization therefore, it is
increase to maintain the production stages such as distribution and processing.
Frame work and coverage – In UK community, it comprises the set of legislation that
help for maintain the quality of food services. It also extends the safety in the food production.

CONCLUSION
As per discussion, it concluded that Food safety management is a set of system that are
interrelated to each other, which used in the combination to ensure that food ingredient is safe for
human being. It describes the French table restaurant that use the different techniques and
methods for controlling the contamination. It summarized the agent that causes the food
contamination and food-borne illness. This assignment describes the processes that effectively
prevent and control the food spoilage or preserve the quality of food items. Furthermore, This
report discuss about the importance of an effective prevention system in the food contamination
control.

REFERENCES
Books and Journals
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Clark, J., Crandall, P. and Reynolds, J., 2019. Exploring the influence of food safety climate
indicators on handwashing practices of restaurant food handlers. International Journal of
Hospitality Management. 77. pp.187-194.
Jespersen, L and et.al., 2019. The impact of maturing food safety culture and a pathway to
economic gain. Food Control. 98, pp.367-379.
Sharma, Y.K., Mangla, S.K. and Patil, P.P., 2019. Analyzing Challenges to Transportation for
Successful Sustainable Food Supply Chain Management Implementation in Indian Dairy
Industry. In Information and Communication Technology for Competitive Strategies (pp.
409-418). Springer, Singapore.
Yu, H., A. Sirsat, S. and Neal, J.A., 2019. Linking food safety training with whistle-blowing: The
mediation roles of job satisfaction and self-efficacy. International Journal of
Contemporary Hospitality Management. 31(1). pp.141-160.
Escanciano, C. and Santos-Vijande, M.L., 2014. Reasons and constraints to implementing an
ISO 22000 food safety management system: Evidence from Spain. Food Control. 40.
pp.50-57.
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.
Milios, K.T., Drosinos, E.H. and Zoiopoulos, P.E., 2014. Food Safety Management System
validation and verification in meat industry: Carcass sampling methods for microbiological
hygiene criteria–A review. Food Control. 43. pp.74-81.
Fernández-Segovia, I and et.al., 2014. Implementation of a food safety management system
according to ISO 22000 in the food supplement industry: A case study. Food control. 43.
pp.28-34.
Unnevehr, L., 2015. Food safety in developing countries: Moving beyond exports. Global food
security. 4.pp.24-29.

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