Food Safety Management: A Comprehensive Report on Practices

This report provides a comprehensive overview of food safety management, encompassing critical aspects of food handling and production. It begins by defining food contamination, differentiating between physical, chemical, and biological hazards, and detailing characteristics of food poisoning and foodborne infections. The report outlines control measures to prevent contamination, including the importance of personal hygiene and effective cleaning and disinfection processes. It categorizes food spoilage agents and explores various food preservation methods, such as drying, salting, canning, pickling, and freezing, evaluating their effectiveness. A significant portion of the report focuses on temperature control systems, safe food storage practices, pest control, and the need for hygienic design in food premises. Furthermore, it addresses food hazard risk assessment, the implementation of food safety control systems, and compliance with food safety legislation. The report underscores the importance of training as a quality assurance mechanism, providing a holistic perspective on ensuring food safety from production to consumption.

FOOD SFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Controls required to prevent physical and chemical contamination of food........................1
1.2 Characteristic of food poisoning and food borne infection...................................................1
1.3 How food-borne illnesses can be controlled.........................................................................2
TASK 2............................................................................................................................................2
2.1 Categorising, food-spoilage agents that affect food..............................................................2
2.2&2.3 Food preservation method and effectiveness................................................................2
TASK 3............................................................................................................................................3
3.1 Key steps in a temperature control system............................................................................3
3.2 Safe storage of foods.............................................................................................................4
3.3 Importance of personal hygiene in the control of food contamination.................................4
3.4 Evaluation of cleaning and disinfection as a process supporting safe food production........4
3.5 Problems associated with pest control in food premises.......................................................5
3.6 The need for hygienic design and construction of food premises.........................................5
3.7 The importance of training as a quality assurance mechanism.............................................5
TASK 4............................................................................................................................................5
4.1 Food hazard risk assessment.................................................................................................5
4.2 Food safety control system....................................................................................................6
4.3 Food safety guide for legislation compliance.......................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................8

INTRODUCTION
Food safety management plays an important role for food business enterprise. It helps the
firm in determining factors which can impact consumers perception over their facilities. Further,
it is important for the restaurant to implement the use of safe food practices in order to maintain
hygiene and to serve healthy food. The report will outline different food practices which will
helps in developing familiar experience of management of food safety like Characteristic of food
poisoning and food borne infection, methods of safe storage of foods and importance of personal
cleanliness for controlling the food contamination. Thus, the report will outline Food hazard risk
assessment and food safety legislation which helps the food organization in maintaining food
safety standards.
TASK 1
1.1 Explain different measures to prevent physical and chemical contamination of food.
Food contamination: It is referred as the presence of harmful microorganisms or compound
chemicals in food which leads to illness in consumers. Food contamination is refereed for the
edible items that has been adulterated with adulterant or contaminating agents – either physical,
biological or chemical.
Physical contamination includes foreign objects contaminate foods. This can be happened
in production process of goods and services. While, the chemical contamination consists of food
that has been contaminated with a natural or artificial chemical product.
The surface should be clear that it will help to prevent harmful objects and chemicals in
food and also prevent bacteria and toxins. Repaired and used parts can be into food as loose parts
by accident. Wash hands regularly while cooking food. Keep insects such as rats, mice and flies
should be transport.
1.2 Characteristic of food poisoning and food borne infection
Food infection and poisoning are two different diseases that are caused by the
consumption of contaminated food item. It can be said food poisoning caused because of toxins.
Food which consumes toxins is harmful and produce by micro organisms which affects directly
biological reactions in the body. Apart from this, food borne infection is caused due to presence
of harmful microorganisms in food such as bacteria, fungus etc. that cause infection in body.
Food borne infections such as Cryptosporidium (Cryptosporidium) Escherichia coli
O157:H7 Infection (E. Giardiasis (Giardia) Listeriosis (Listeria monocytogenes) Norovirus
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Infection (aka Norwalk virus, viral gastroenteritis) Salmonellosis (Salmonella). Both terms, food
poisoning and food borne infections are used by customers in the market interchangeably. Both
have different meanings that food borne infection cause because of eating contaminated food and
their toxins.
1.3 Explain the measures to control food borne illness.
Food-borne illness: It is a disease referred to as food poisoning. The illness occurred because of
unhygienic food, food spoilage and contaminated food. Viruses, pathogenic bacteria and harmful
toxins can cause easily food-borne illness.
Botulism, Campylobacter jejuni, Clostridium perfringens, Escherichia coli O104:H4,
Escherichia coli O157:H7, Hepatitis A, Hepatitis E and Listeria are some diseases cause from
food-borne illness infection. Each of them can be secured by human beings by avoiding food
infection activities such as washing hands, clearing the surface and material should be of good
quality which would not consists of harmful bacteria and toxins effectively.
TASK 2
2.1 Categorise various food-spoiling agents.
Food spoilage refers to any undesired changes in the natural taste, colour and texture of
food products that will unfit and reduce the quality and natural value.
FOOD SPOILAGE FOODS AFFECTED BY EACH FOOD
SPOILAGE
Physical spoilage This consists to the physical damage of food
during distribution, production or harvesting.
Chemical spoilage Chemical reactions in food can be noted by
changes in flavour, taste and colour during
storage and processing.
Biological spoilage Called rancidity arises from biological factors
in food and certain types of bacteria in this
category.
2.2&2.3 Food preservation method and effectiveness
An electric dehydrating machine is one of the modern method of drying the food item.
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FOOD PRESERVATION METHODS EFFECTIVENESS OF FOOD
PRESERVATION METHODS
Drying It is one of the oldest methods of food
preservation to preserve fruits, herbs, meats
and vegetables.
Salting It s sub-category of drying that the salt is added
to product, primarily in fish and meat,
extracting moistures. It will reduce the micro
organisms and make food acceptable for
consuming afterwards.
Canning Heat is needed to can foods that this technique
will help to preserve food. Glass jars and cans
both are suitable for the process of canning.
Pickling Salt and acid is required for pickling. It will
also help by not changing the texture of
products.
Freezing Electric freezers are helpful to change texture
of products such as fruits, vegetables and meats
fair well.
TASK 3
3.1 Explain various methods of temperature control system.
Temperature control system is important and essential in food industry. Processes for
food includes freezing, storing, cooking, etc. As per food safety law, all products are required to
be kept at designed temperature in order to make sure that they are safe for eating. If the product
is too hot, then it could encourage bacteria growth and if it’s too cold, then it renders them
inedible. In simple words, temperature control make sure that all the food products as per their
required temperature are maintained so that by consuming them health may not get negatively
affected. Below given are various methods for temperature control system:
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Preparation: Firstly, determination of accurate temperature is required for the products such as
meat and sea food requires cool temperature. This could even be below 0 degree. It is important
that the food product to be kept at normal temperature so as to prepare.
Storage: The list should be formed to record the temperature which helps towards effective
storage for dairy, meat and other vegetable products. The temperature is kept below 20 degree.
Cooking: Cooking temperature is also different for every product that requires 50 to 100 degree
temperature. When this temperature is not maintained, then it can be spoil the product and
consuming it can also affect health negatively.
Cooling: Cooling is important that it helps to manage products freshness and effectiveness for
few days. The temperature maintained in this should be below 10 degree.
Reheating: The temperature monitoring, controlling and standards are required to reheat any
product for eating purpose. The product should be heated up to 50 degree so that that it all
bacteria developed can be reduced.
3.2 Safe storage of foods
 Keeping food items in a dry and steady temperature is the best place in preserving and
preventing them from contamination.
 Freezing food like vegetables, fruits and breads need to kept sin refrigerator but not more
than 3 days.
 Making optimum use of food item before there expiry is best plan of storage.
 Dry food item need to kept dehydrated. And it is important to make use of sun drying and
air drying to prevent contamination and bacterial infection (Akkerman, Farahani and
Grunow, 2010).
 Canned food items needs to be kept in sealed airtight containers which help[s in
preserving them from unwanted enzymes and oxygen.
Apart from this, there are different type of methods for safe storage of food which includes
freezing food, drying food, canning, pickling, salting, etc. All these are effective enough to make
the food safe storing.
3.3 Necessity for maintaining personal hygiene to control contamination of food.
Maintaining own hygiene helps in eliminating and reducing contamination of food.
Consumers when visit any restaurant focuses on hygienic standards implemented by restaurant.
Moreover, the focus of customers in on staff hygiene. Therefore, it is important for the food
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business enterprises to make use of safe and healthy practices in order to maintain hygiene. Like
washing and before chopping, frying, or taking food items. Moreover, wearing clean clothes is
another factor which so considered in maintenance of person hygiene and helps in preventing
food contamination which can be caused due to bacterial infection (.Mensah and Julien, 2011).
Thus, importance of maintaining personal hygiene in food business helps in preventing infection,
cross contamination and illness.
3.4 Assessment of disinfection and cleaning process to support safe production of food.
Cleaning is the basic of food safety management as it helps in preventing infection and food
contamination However, cleaning is related to washing of chopping boards, wiping slabs with
soap and hot water.
Disinfection is the food safety prevention which is related to sanitizing and disinfecting kitchen
equipment in order to prevent cross contamination.
 Disinfection and Cleaning are the terms that helps in preventing transfer of ingredients of
products which are prepared in same utensils and can lead to cross contamination.
 It is important because effective cleaning of kitchen premises helps in reducing chance of
microbial contamination which can be life threatening.
 The process is important because it assists in increasing food safety in kitchen.
 Disinfection and cleaning process is essential for minimizing waste on floor and kitchen
grills which is major cause of bacterial infection (Aung and Chang, 2014).
 The process is considered as effective because it helps in making optimum utilization of
food resources.
3.5 Risk related to pest control in food premises.
Pest entrants in food premises is due to entrants of insects from small holes at kitchen area.
Further, it increases because of growth of micro bacteria in food item.
 Most important consideration of food business is to prevent risk which is cause by pest
infestation which is done to minimize insects and rodents in kitchen and area of food.
 The pesticides which are spayed in food premised are to kill insects and can be risky of
food items if in case get contaminated.
 It can cause huge loss to food and also can lead to cross contamination (Tbosona and
Gebresenbet, 2013).
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 Pest control in closed food premises causes risk of food poisoning and also can lead to
physical contamination of foods if any egg fur or reams of dead bodies left unclean.
Thus, for controlling pest, it is important to follow kitchen safe practices such as, cleaning up
floor after preparation of meals, cleaning of bins regularly, wrap food scraps tightly in paper
before putting in bin.
3.6 Necessity of maintaining hygienic design when building food premises.
Building of food premises by considering hygienic designs helps in reducing chance of
food contamination as it enables systematic manner of storing food and maintaining hygiene.
Further, it is effective because it reduces the chance of insects and rotels in food premises which
is the most dangerous situation and can lead to food poisoning. Apart from this safe constriction
helps in making safe cleaning without letting any remains of waste (Havelaar and et.al., 2010).
Safe food can not be prepared in premised which are not designed hygienically because it holds
the risk of cross contamination and pest entrants. However, hygienic layout helps in protecting
food from dirt, toxic, and bacterial infections. Further, it permits adequate cleaning facility in
every area which is prone to infection. Thus, it is important for the food business to comply with
hygiene food design system in order to prevent food premises from infection and hazardous
accidents.
3.7 Necessity of enabling training for maintaining quality.
Training staffing members is the most essential practice which helps in supporting and
maintaining food standards. The training to workers helps the management in making them
aware about the food quality standards and importance of hygiene. The training and education
staff is key to success as it helps in preventing errors and overcoming loophole (Pierson, 2012).
However, training is essential part of food business as it is controlled by regulation such
as food and safety management where the focus of quality supervisor is to make ensure that staff
members are following cleaning and disinfection practices in order to prevent cross
contamination. Further the compliance with quality framework is the approach which helps in
preventing infection, maintaining hygiene, table and serving tactics, cleaning practices etc.
TASK 4
4.1 Risk assessment for preventing Food hazard
Risk assessment for preventing Food hazard is related with three steps which are as
follows:
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 Risk assessment: This is identification of infection and food contamination in which the
food business focuses on wrong which can occur with food items, ways which can impact
food practices of restaurant and its outcomes which can be cross contamination, infection,
food positioning etc. However, it can be related to anything diseases, lack of hygiene, etc.
This is done at time of using new food additives, climatic changes, and when given
exposure to particular food item (FOOD SAFETY RISK ANALYSIS, 2017).
 Risk communication: In this the restaurant will focus on determining how any factor can
impact food and what practices leads to food contamination and bacterial infection. In
this the food safety management system focuses on creating awareness about food risk
factors.
 Risk management: This is focused on evaluating risk, its consequences, occurrence and
food to which it can cause damage. Further, in this the focus of management is to ensure
proper monitoring which will e on food practice which comprise safe strategy, hygienic
practices and proper use of food products.
4.2 Control system for maintaining food safety
Food control system is link between food borne diseases and food contamination which
needs to considered in order to protect value of food services. The control system is focused on
maintaining high level of health protection, risk management, risk communication, tracing of
food products, and promoting transparency in food business (Chapman, Eversley and Powell,
2010).
Control system for maintaining food safety is based on two components that is supplier
safety where it is the responsibility of restaurant and kitchen team to make sure that the raw
material for preparing food is of high quality. Further, it is related to raw kitchen resources which
can led to contamination in food items. However, audit trail is an inspection of kitchen area
which helps in deriving safety of food premises. These components help in controlling and
managing food safety. Apart from this it is important for the food business to follow principles of
HAACP which comprise:
 Conduct a Hazard Analysis
 Identification of Critical Control Points
 Setting critical limitation for managing food safety
 Monitoring control points
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 Verifying and inspecting kitchen premises and resources
 Record keeping of raw material and audit trials.
4.3 Food safety guide for legislation compliance
 The Food Safety Act 1990: this is enforced by UK government to ensure that food by
restaurants can only be served when it is ready for consumption and for this the
management need to comply ensure that food quality is up to mark and is provided with
proper labeling (Schelin and et.al., 2011). As per food safety guide handling is the step
which aims at preventing food borne illness where it is important for the kitchen team to
ensure safe placement of food, washing of foods and hand before using and cleaning of
surface before placing food.
For preparation it is important for the food business to ensure cleaning, separating, cooking and
chilling of food items. In this cleanliness is related to hand and surface hygiene, separation is
related to cross contamination and cooking at right temperature. Thus, chilling is related to
prompt Refrigeration. Thus, storage of food safety is related to keeping at right temperature
before spoilage.
 Food hygiene regulations 2006.
 Food labeling regulations 1996
CONCLUSION
The report summarized about food management system which is focused on maintaining
quality of food services by reducing contamination which is caused due to many factors such as
water borne diseases, cross contamination etc. Further, it analyzed methods of safe storing of
methods where keeping food items in a dry and steady temperature helps in preserving and
preventing them from contamination. Thus, it concluded with legislation which risk assessment
steps which helps the food business in identifying hazards and in controlling.
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REFERENCES
Books and Journals
Akkerman, R., Farahani, P. and Grunow, M., 2010. Quality, safety and sustainability in food
distribution: a review of quantitative operations management approaches and challenges.
Or Spectrum. 32(4). pp.863-904.
Mensah, L.D. and Julien, D., 2011. Implementation of food safety management systems in the
UK. Food Control. 22(8). pp.1216-1225.
Aung, M.M. and Chang, Y.S., 2014. Traceability in a food supply chain: Safety and quality
perspectives. Food control. 39. pp.172-184.
Bosona, T. and Gebresenbet, G., 2013. Food traceability as an integral part of logistics
management in food and agricultural supply chain. Food control. 33(1). pp.32-48.
Havelaar, A.H. And et.al., 2010. Future challenges to microbial food safety. International
Journal of Food Microbiology. 139. pp.S79-S94.
Pierson, M.D., 2012. HACCP: principles and applications. Springer Science & Business Media.
Schelin, J. and et.al., 2011. The formation of Staphylococcus aureus enterotoxin in food
environments and advances in risk assessment. Virulence. 2(6). pp.580-592.
Chapman, B., Eversley, T. and Powell, D., 2010. Assessment of food safety practices of food
service food handlers (risk assessment data): testing a communication intervention
(evaluation of tools). Journal of Food Protection. 73(6). pp.1101-1107.
Online
FOOD SAFETY RISK ANALYSIS. 2017. [online]. Available through:
<https://www1.agric.gov.ab.ca/$Department/deptdocs.nsf/all/afs12301/$FILE/
appendix_d_risk_analysis.pdf>.
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