Food Safety Management Report: HND in Hospitality Management

This report provides a comprehensive overview of food safety management within the context of the hospitality industry, using the Hilton Hotel as a case study. It begins by defining food spoilage and identifies various agents that contribute to it, detailing their impact on different food types. The report then explores various methods of food preservation, evaluating their effectiveness. It proceeds to examine temperature control systems, outlining key steps and methods for safe food storage. The importance of personal hygiene in preventing food contamination is emphasized, along with an assessment of cleaning and disinfection processes. The report also addresses the challenges of pest control in food premises, the need for hygienic design and construction, and the significance of training in ensuring quality assurance. The report concludes with an evaluation of food hazard risk, analysis of food safety control systems, and a review of food safety guidelines for legislation.

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
Covered in PPT.......................................................................................................................3
TASK 2............................................................................................................................................3
AC2.1: Identify food-spoilage agents which impact on food conditions...............................3
AC2.2 & 2.3: Evaluate methods and technique by which food can be preserve and maintain its
effective condition..................................................................................................................4
TASK 3............................................................................................................................................5
AC3.1: What are the major steps in a controlling temperature system..................................5
AC 3.2: Compact and define methods for safe food storage.................................................5
AC 3.3: Importance of personal hygiene which help in controlling food contamination......6
AC 3.4: Assess cleaning and disinfection which consider as process for safe food presentation
................................................................................................................................................6
AC 3.5: What are problems related with pest control in food premises.................................7
AC 3.6: Why hygienic design and construction is needed in food premises.........................7
AC 3.7: Why training is important for assuring quality mechanism......................................7
TASK 4............................................................................................................................................8
AC 4.1: Conduct evaluation of food hazard risk....................................................................8
AC 4.2: Evaluate and analysis system of food safety control................................................8
AC 4.3: What are guidelines for food safety for legislation...................................................9
CONCLUSION................................................................................................................................9
REFRENCES.................................................................................................................................11

INTRODUCTION
Food and beverage business is a the fastest growing sector and expectations of customer
get increased now a day. In this sector food safety is one of the major issue because unsafe food
leads to unhealthy life and death. According to survey 2.5 million peoples including children
face death due to unhealthy food and beverages (Kafetzopoulos, Psomas and Kafetzopoulos,
2012). Organization taken for this assignment is Hilton hotel which is establish in year 1919 by
Conrad Hilton. Its headquarter is in McLean, Virginia. They offer their products and services at
worldwide range. Topics cover in this assignment are agents which cause food borne illnesses
and contamination of food, procedure by which food can be prevent from spoiling. It also
explains value of effective prevention system which help in preserve food from contaminations.
TASK 1
Covered in PPT
TASK 2
AC2.1: Identify food-spoilage agents which impact on food conditions
Meaning of food spoilage
It refers to situation when there is occurrence of disagreeable changes in food conditions
and a person can identify this by analyzing changes in its smell, taste, touch or by seeing it
(Milios, Drosinos and Zoiopoulos, 2014). These changes occur in food due to several aspects
such as moisture, light, air, oxygen, microbial growth and temperature in which it is kept.
Categories food spoilage agents and the foods they affect
There are various food spoiling agent which affect food and make it harmful for
consuming. Some food spoiling agents is mentioned below and food which it affect:-
Food spoilage agents Foods which they affect
Chemical spoilage like hydrogen swell and
biological spoilage like thermophilic and
mesophilic bacteria
Canned food
Translucent spots, bloodiness, blood clot,
cracks, leaks
Egg

Autolysis, oxidation or injected bacteria Fish
Souring, Gas production, proteolysis and
change in colour and taste.
Milk
Fungus Bread
AC2.2 & 2.3: Evaluate methods and technique by which food can be preserve and maintain its
effective condition
Food preservation meas when a person preserve or able to kept food for a long time
without getting it contaminated. In other word protection food for a long time.
AC2.2: Methods and techniques of
Preserving food
AC2.3: Effectiveness of Preserving food
methods
Filtration- in this method microorganisms are
remove from beverages such as water, wine,
juices and so on.
By using filtration method restaurant able to
remove microorganisms from water, wine,
beer, juices, soft drinks and other beverages
(Motarjemi and Lelieveld, 2013). This help
in preventing liquid beverages for a long
term.
Refrigeration- in this food are kept in
refrigerator for which preserve food from
getting spoil.
It is majorly used for household purpose by it
a person can preserve food for short duration.
When an individual preserve food at
temperature of -2°c to -16 °c it will slow
growth of microbial.
Vacuum Packing- in this method food are get
pack by using vacuum which prevent food for
long time.
This will prevent food getting spoil because
it this packaging oxygen get decrease and
carbon dioxide get increased. This is so
because carbon dioxide increase life of food.
Canning- in this food get packed in cans by
which a person preserves foods for long period.
By this a person can store their food for a
long term. In this food is cooked under a
certain temperature that is around 121°c and
then cans are kept for cooling as soon as

possible this is done by generally with cold
water.
TASK 3
AC3.1: What are the major steps in a controlling temperature system
System of temperature control is a type of system which control temperature
automatically of an object or area. Temperature control system is mainly used in air conditioners,
refrigerators, geysers and many other (Teixeira and Sampaio, 2013). By it temperature get adjust
automatically as setting inputs. Components which is required to develop temperature control
system are temperature sensor, motor driver, DC fan, resistor, potentiometer and many more.
There are various step of temperature control system, major five of them are describe below:-
Storage- The safest temperature to store food in refrigerator is 4°C (39°F) or colder and
for storing meats and poultry standard temperature for storing is 1°C to 3°C.
Preparation- it is a general rule that is recommended that when a food is preparing it
take almost 2 hours for entering their proper temperature zone. For clod food it will be 40 degree
Fahrenheit or below but for hot food it is more than 140 degree Fahrenheit.
Defrosting- The standard defrosting temperature is below or at 40 degree Fahrenheit.
There are three ways in by which warming of food can be done in refrigerators, in cold water and
in microwave.
Cooking- There are different temperature for cooking different foods such as for egg and
all type of meat it is 160°F, for poultry and fowl it is 165°F and for meat steaks, chops and
roasts it is approx. 145°F.
Cooling- There are various types of cooling temperature for different type of food and it
is also depend upon the requirement.
AC 3.2: Compact and define methods for safe food storage
There are various method are available for storing food for a long time in effective and
appropriate manner. Some major of them which is used Hilton Hotel are mentioned below:-
 Refrigeration- It is use in a restaurant for preserving fruits and vegetables for a short
time duration. Temperature at which food preserve is -2°c to -16 °c (García-Cela, Ramos

and Marin, 2012). A person can store their food items in refrigerator for approx. 2 to 3
days.
 Salting-It is used to store meat or fish for a long time duration. To kill microorganisms
from fish and meat, salt is spread and by which its existing water get dehydrated. It is
mainly use to preserve food which is related to pork, poultry, meat and seafood.
 Vacuum Packing- In this method food' s packing is done by using vacuum which reduce
oxygen and increase carbon dioxide. By this a person can prevent food, dry fruits and
other related material from getting spoil.
AC 3.3: Importance of personal hygiene which help in controlling food contamination
To prevent food from getting contaminated personal hygiene show an important part and
help in preserving food as well as personal health (Hall, Timothy and Duval, 2012). Some key
importance of personal hygiene are given below:-
 If a person takes care of personal hygiene they able to ensure daily heath condition of
their family and friends. It will also help in protecting food from contamination such as if
a person maintain hygiene they also maintain cleanses at food preparing slap which help
in avoiding contamination of food.
 By maintaining Personal hygiene, they able to help in preventing food products from
contamination.
AC 3.4: Assess cleaning and disinfection which consider as process for safe food presentation
Cleaning means separation of physical dust which is visible on any product and that
product is going to use in cooking process. In other work it refers to getting free from soil, bad
odours, rust and many other (Green and Kane, 2014). Which make a person ill and sick. Whereas
disinfection means removal of bacteria and microorganisms which is harmful for a person or
animal or human being. Cleaning and disinfection is necessary for every sectors especially for
food and beverage sector. One can maintain cleaning by clean surface and elements on regular
basis which is going to use in cooking. Clean rust from utensils to avoid any type of food
contamination. To avoid bacteria and microorganisms a person can maintain cleanness at their
workplace such as washing hand, utensils in appropriate manner, use appropriate amount of
chemical. When a person maintains cleanness and disinfection situation at restaurant they able to
provide good and healthy quality of food to their customers. Along with this they able to avoid
situation of illness and sickness of their customers as well as employees.

AC 3.5: What are problems related with pest control in food premises
Pest refers to any insect which affect a person, animal and food supply so to control these
harmful pest an organization need to do pest control. In which they spray pest control chemical
to kill or finish harmful pest (Powell, Erdozain and Chapman, 2013). There are two type of pest
control one is chemical pest control and another is biological pest control. But there are various
problems which is related to pest control, some of them which is face by respective company are
mentioned below:-
Biological pest control problems-
 This type of pest control takes years or long time to become effective and effectual.
 Some time level of biological pest control is not sufficient for particular situation.
 Biological pest control required supervisions of experts.
Chemical pest control problems-
 The chemical pest control is costly as compare to biological pest control.
 It is more effective then biological pest but it is harmful for plants as well as human
beings.
 It pollutes air, water, soil, food chain and other things of environments.
AC 3.6: Why hygienic design and construction is needed in food premises
Every restaurant need to maintain hygienic design and construction workplace because it
ensures safety of employees or staff. Along with this they able to maintain hygienic food which
satisfy customers need and demand (Erdozain and Chapman, 2013). If the working place is
design and construct in appropriate manner employees able to place their products and utensils in
appropriate manner. Hygienic food premises help in keeping food and other products in
appropriate and effective manner with full of hygiene. It will ensure the safety of employees and
customers because when working platform is hygiene then food product which is cooked is also
hygiene and appropriate.
AC 3.7: Why training is important for assuring quality mechanism
Training is an important aspect in the development of an employee. This help it in
developing its internal and external aspects (Kafetzopoulos, Psomas and Kafetzopoulos, 2013).
This motivates the employees to increase their internal skills and also help them in increasing
their productivity level. Therefore, it can be said that training is an important concept in the
development of an employee.

Improved employee performance:
The performance of employee increases with the help of training program. With the help
of training an employee strengthens the concept of its productivity. Therefore, increased
productivity helps in increasing the profitability of restaurant.
Cutting down of waste:
If an employee is getting proper training, the performance of it gets increased. Increased
performance helps the employee to work efficiently. This efficiency helps it in cutting the cost of
wastage. The wastage cost thus help the restaurant in increasing its productivity. The main
motive of training fulfilled.
TASK 4
AC 4.1: Conduct evaluation of food hazard risk
Risk assessment refers to evaluation, identification and characterization of the risk that
is concerned with consumption of spoiled and infected food. It defines business to identify the
risk and enables in evaluation of the problems which can be solved at the time of making food
at the hotels or restaurants.
There are various types of food hazard such as biological, physical and chemical hazards
that are occurred at the time of preparing food and serving. To control effect of biological
hazards individual hygiene and safety should be maintained in order to eliminate microorganisms
and bacteria (Bosona and Gebresenbet, 2013). Chemical hazards could be eliminated with use of
washed vegetables and fruits in the respective restaurant and by using good manufacturing
practices. Physical hazards could be eliminated at maximum level by proper training and
development to restaurant employees regarding the usage of various equipment's. Risk which is
related to food hazard is that a person can get ill and sick and sometime it also leads to death
situation. Some other risks are like a person fell sick due to fever, regular vomiting, it also leads
to body-ace and many more.
AC 4.2: Evaluate and analysis system of food safety control
Food safety relates to proper safety and presentation of food handling and serving and
storage of products in an efficient manner to save food away from micro organisms and prevent
food borne illness. There are various food safety control systems and mechanisms that helps in
protect health of customers that are mentioned below-

 Food laws and regulations- It ensures food control as the law and regulation contain
various guidelines and direction of tools which removes unsafe food items and it give
punishment to particular party (Kirezieva and et.al., 2013).
 Setting food standards- It is necessary in perspective of restaurant to fix some food
standards for its products regarding its quality, labeling and packaging which helps in
maintaining food safety and give individual good health.
AC 4.3: What are guidelines for food safety for legislation
There are various food safety legislations according to food safety act 1990, which
provide the food safety laws according to UK government (Aung and Chang, 2014). Following
are some hazards which can be occurred in food preparation and food serving area and
Restaurant Gordon Ramsay must be adopted some legislation to avoid that type of hazards:
Microbiological hazards: That type of hazard occurred when air, water, soil and other
elements are contaminated by microorganisms. It results in food borne illness.
Chemical hazards: That type of hazards occurred due to the activities of harvesting,
storage and some other food services. It may be cause asthmatic illness.
Physical hazards: That type of hazards results from accidental activities due to food
preparation and food serving. This may be cause in burn while food preparation and food
serving.
Legislation: Following are some legislation which are majorly necessary for every
restaurant:
 According to food safety act the masks and other safety instruments must be in practice
of restaurant staff.
 The proper sanitizers and other cleaning products are provided and used while doing
chemical activities and after closing up that type of activities.
CONCLUSION
From above covered topics it can be conclude and evaluate that in every industry safety is
necessary but when it comes to food industry they must have to maintain safety and cleanses. If
food industry not take care of safety and cleanses it will lead to illness and sickness of customers
and employees and sometime it leads to death of a person. Food which make a person ill is get
contaminated with physical and chemical substances. It leads to food poisoning and food-borne

infection which have various characteristics and various prevention techniques by which it can
be control. There are various ways and methods by which food can be prevent from spoliation.
An organization can maintain cleanses by doing pest control at their workplace but there are
various problems which is associated with it. Government has made various legislation for food
safety.
REFRENCES
Books and journals