HND Hospitality: Food Safety Management Practices at Prezzo & Marriott

This report provides a detailed analysis of food safety management within the hospitality industry, focusing on Prezzo Restaurant and Marriott Hotel. It covers the requirements for controlling physical and chemical contamination, compares food poisoning and food-borne infections, and discusses methods for controlling food-borne illnesses. The report also categorizes food spoilage agents, examines food preservation methods, and outlines key steps in temperature control systems. Furthermore, it emphasizes the importance of personal hygiene, cleaning, disinfection, and pest control in safe food production. The need for hygienic design and construction of food premises, along with the importance of training as a quality assurance mechanism, are also discussed. Finally, the report includes a food hazard risk assessment and proposes a food safety guide for legislation.

Food Safety Management

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1.1 Requirement of control of physical and chemical contamination of food.......................3
1.2 Compare characteristics of food poisoning and food-borne infections............................3
1.3 Different ways of controlling of food-borne illness.........................................................3
TASK 2............................................................................................................................................3
2.1 Categorise the food spoilage agents.................................................................................3
2.2 & 2.3 Methods of food preservation and its effectiveness...............................................4
TASK 3............................................................................................................................................4
3.1 Key steps in temperature control system..........................................................................4
3.2 Methods of safe storage of food.......................................................................................5
3.3 Importance of personal hygiene in the control of food contamination............................6
3.4 Importance of cleaning and disinfection in safe food production....................................6
3.5 Problems associated with pest control..............................................................................7
3.6 Need of hygiene design and construction of food premises.............................................7
3.7 importance of training as quality assurance mechanism..................................................8
TASK 4............................................................................................................................................8
4.1 Produce food hazard risk assessment...............................................................................8
4.2 Complete food safety control system to protect the consumer health..............................9
4.3 Devising food safety guide for legislation concerning food safety................................10
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................12

INTRODUCTION
Food safety is scientific discipline which is determining handling, preparation and storage
of food in effective manner. This prevent food-borne illness. Food safety and hygiene becomes
an emerging demand in the food industry. This study is based on Prezzo Restaurant and Marriott
Hotel. Prezzo Restaurant is British owned restaurants serving food in UK. Marriott Hotel is
multinational diversified hospitality company that manage and franchises wide portfolio of
hotels. This report will discuss requirement of controls to prevent physical and chemical
contamination of food. It will compare characteristics of food poisoning and food-borne
infections. Furthermore, assignment will discuss the way of controlling of food-borne illness.
TASK 1
1.1 Requirement of control of physical and chemical contamination of food
COVERED IN PPT
1.2 Compare characteristics of food poisoning and food-borne infections
COVERED IN PPT
1.3 Different ways of controlling of food-borne illness
COVERED IN PPT
TASK 2
2.1 Categorise the food spoilage agents
Food Spoilage:
It is the process in which food degenerates to the point which is not eatable to humans
and quality of edibleness becomes decreased (Boutouis and et.al., 2018). Food spoilage is
defined as perishable food. Due to attacks from enzymes, oxidation and micro-organism, foods
are harvested and moment of decomposing. These involve bacteria, temperature, chemical
reaction and moisture.
Agents of food spoilage:
Food spoilage can caused through different factors such as bacteria, yeast, moisture,
chemical reaction, light temperature etc.
Bacteria: These are the most abounding micro-organism discovered on the earth. These
are midget and differ in shape. These assist to change milk into curd.

Moisture Loss: It affects both appearance and texture of foods which is fruit shrivel in
size and wrinkled skin. The leaves of choy sum become lax and weaken (Fotopoulos,
Kafetzopoulos and Psomas, 2018).
Chemical Reaction: This is started automatically after harvested fruits and vegetables.
Chemical changes involves oxygen in air and high temperature of certain foods.
Moulds: It is larger than bacteria and yeast. It is form as fungi. These are growing by
absorbing alimentary from environment.
2.2 & 2.3 Methods of food preservation and its effectiveness
Food Preservation:
It prevents growth of micro-organism such as yeast as well as slowing oxidation of fats
that cause decay. There are many methods of food preservation such as:
Food Preservation Methods Effectiveness of Methods
Freezing: It is art of making, packaging and
freezing the food at their peak of freshness
which is used by Prezzo restaurant.
It is suggested that cook the most vegetables
before freezing to stop enzyme action and
insure the best quality.
Drying: It is the traditional method is called
for food preservation. Drying food is exposed
temperature which high to remove the moisture
(Kordová and et.al., 2018).
It assists to regulate temperature better. This
process takes longer and produce inferior
results to dried food in dehydrator.
Canning: It is process of applying heat of food
which is closed in jar in terms of destroying
any kind of micro-organism. There are two
methods of canning such as watch-bath and
pressure.
This method help to remove any kind of micro-
organism and bacteria in jar foods. Also, this
can reduce food spoilage.
TASK 3
3.1 Key steps in temperature control system
Temperature Control System:
It is type of control system that mechanically controls the temperature of an area. In this
context, there are steps in temperature control system which are used by Marriott such as:

Cooling Temperature Control System:
There are many ways to fast cool possible hazardous food. The food manager of Marriott
is determined method of contamination. The methods of cooling are transfer hot foods to shallow
pans with depth of product (Luning and et.al., 2018).
Reheating Temperature Control System:
It is required that whole mass of all cooked and refrigerated possible hazardous food that
is to be reheated to 165 degrees. This process remove bacteria which can cause food poisoning
and prevents the bacteria from growing in the food.
Cooking Temperature Control System:
Cooking food to kill the food poisoning bacteria. The core temperature can reach 75ºC
equivalent. There are equal time and temperature combination which can be utilised to
accomplish reduction in listeria monocytes.
Defrosting Temperature Control System:
The best place to defrost food in the fridge. This ensure that temperature of surface of the
food will not greater than 5ºC. The fast way to defrost food is the microwave on the setting of
defrost (Manning, 2018).
Shortage Temperature Control System:
The food services operations requires to have clearly determined storage field and
process for several causes. Through providing storage services, if it is possible to buy supplies in
large quantities to get break price.
3.2 Methods of safe storage of food
There are many methods of safe storage of food which are utilised by food manager in
the Marriott. Such as:
Dehydration:
It is common food storage factor which is used by food manager for safety storage of
meals in Marriott. The only requirement is stable temperature in this method. These foods will
last 15-30 years under proper temperature (Marriott, Schilling and Gravani, 2018).
Freezer and thawing food:
This temperature can be maintained below-18ºC. Food can never be thawed at room
temperature which is raised risk of bacteria and fungal growth. This risk of food poisoning

accordantly. Frozen food can be thawed utilizing various method such as microwave oven, in the
cold water, refrigerator etc. which is used by food manager in Marriott.
Refrigeration:
It is essential to safe storage of food by utilizing the refrigeration which involving various
guidelines such as: verify the temperature of refrigerator that is below 40ºF, to monitor
temperature to keep appliance thermometer and do not open refrigerator doors more than
necessary and quick close it (Marvin and et.al., 2018)
3.3 Importance of personal hygiene in the control of food contamination
Personal hygiene is an important way to prevent food contamination for maintain high
standard of personal hygiene and cleanliness. Good personal hygiene also prepare good business
sense. There are many practices of personal hygiene such as: preparation, washing, cooking,
storing and preserving food etc.
 These are essential to observe and ensure that safely consumption of food.
 Personal hygiene help to prevent cross contamination and bacteria which can lead to food
poisoning.
 In personal hygiene, utilization appropriate kitchen tools for food preparation and cook
food to appropriate temperature to destruct bacteria for increasing food safety (Osaili, Al-
Nabulsi and Krasneh, 2018).
 Food manager need to ensure that all the staff have clean uniform which help to decrease
contamination.
3.4 Importance of cleaning and disinfection in safe food production
Cleaning and disinfection is the process of food production safely which is more
important to improve operational efficiency food processing use by food manager of Marriott.
 It is important to remove disease causing pathogens which is helping to prevent food
poisoning.
 It is essential to prevent infestation of pests such as mice, rats, files and birds which
remove food debris and pathogens (Ovca and et.al., 2018).
 This process help to reduce risk food contamination from allergens such as nuts and
seeds.
 Cleaning and disinfection assist to decrease risk of accidents such as tripping on spillages
and food waste.

 It is necessary to create pleasant working atmospheres and comply with food hygiene
laws and regulations.
 It is essential to decrease risk of physical contamination such as dirt, hairs from
packaging stuffs (Yousefi and et.al., 2018).
3.5 Problems associated with pest control
Pests can be presented in food premises which involves rodents, insects and birds. These
are normally attracted to food premises as they can provide shelter, water and food source. There
are many problems associated with pest control which is directly impact on food safety.
 This pest control is harmful for non-target organisms such as people, soil and water.
 There is taken large amount of money (Boutouis and et.al., 2018).
 Through it, natural control is disrupted of food which means resurgence of pest
population.
 Pest control is developing resistance in foods safety.
 Pest control is damaged and destroyed food crops and property.
3.6 Need of hygiene design and construction of food premises
It is necessary to need hygiene and construction of food premises by food manager in
Marriott. All the premises and instruments utilised for food preparation which can be cleaned
and keep foods safe easily (Fotopoulos, Kafetzopoulos and Psomas, 2018). The design and
construction food premises are necessary in different ways such as:
 These premises are allowed to clean and disinfect by staff easily in the workplace.
 It is protecting against build up to dirt, toxic material, prevent dirt getting into food and
stop condensation or mould on surfaces.
 These premises increase cleanability and reducing risk of biological, physical and
chemical contamination which is used by food manager in Marriott.
 Hygiene design of food premises to improve health of people, packaging of food and
prevent the cross contamination (Kordová and et.al., 2018)
 These premises prevent pest access and stop them living the business.
 Food manager needs to allow and adopt good food hygiene practices in the workplace.
 These premises help to improve quality and control of foods follow by food manager in
the organization.

3.7 importance of training as quality assurance mechanism
Quality Assurance:
It is set of actions for ensuring quality in procedure by which develop the products. It is
proactive procedure which purpose is to prevent defects by focusing on procedure used to create
food products. Therefore, it is important to increase quality assurance in preparing the foods by
food manager in the Marriott. However, they need to give training to their staff for improving
quality assurance.
 Training is must in quality assurance of food products to minimize risk and wastage in
the workplace (Luning and et.al., 2018).
 Through effective training, employees are easily served hygiene and safe products to
people in the workplace.
 Training in quality assurance is important to determine solution for removing the
problems relating to quality by employees (Ovca and et.al., 2018).
 Through training, employees easily establish good quality management system and
assessing the efficiency and effectiveness of food products.
 Training help to develop knowledge and skills for involving in team for quality assurance
and developing food product.
 Training is important for employees to develop knowledge of different software.
 Employees are developed knowledge about standards relating to food safety and
processing for improving quality of food products (Yousefi and et.al., 2018).
 Through training, employees are easily fulfilled the requirements of consumers and their
satisfaction.
TASK 4
4.1 Produce food hazard risk assessment
It is necessary to assess risk hazard when preparation of food by staff in the Marriott. In
this assessment, there are many steps involved such as:
Identify the hazard:
First of all, food manager is identified different hazards which involves harmful bacteria,
mould, chemicals, micro-organism etc. for preparation of food products in the Marriott. Also, it
is necessary to determine all aspects of operation to food business which is essential for food
safety (Marriott Schilling and Gravani, 2018). It involves biological, physical and chemical

contamination of food. Also, it includes pests and other factors which are highly affected on food
safety and health of consumers.
Control the risk in hazards:
It is necessary to assess the risks in these hazards by food manager for food safety. It
involves storage at safe temperature, stock rotation, check receipt on goods, utilization of clean
instruments and follow good personal hygiene practices. Food manager provide effective training
to staff, effective cleaning routine and pest control in the kitchen and food place.
Monitor of risk:
It is needed to monitor all solutions on daily basis by food manager in the Marriott for
food safety and customer satisfaction. It involves check delivery vehicles, temperature and date
marks, storage condition, cooking time for food safety in the workplace (Osaili, Al-Nabulsi and
Krasneh, 2018). Also, they are taken strict actions against employees who are not followed
hygiene practices in food preparation. They also checked cleaning schedule and its process for
food safety.
4.2 Complete food safety control system to protect the consumer health
Food control system is protecting the health by reducing the risk of food-borne illness.
This system is protecting consumers from unsanitary, mislabelled food and contributing to
economic development through maintain confidence consumers which is followed by food
manager in the Marriott (Yousefi and et.al., 2018). Food control system involves different
guidelines such as:
 It involves cleaning, personal hygiene, hazard analysis and critical control (HACC)
which help to protect the health of consumers effectively.
 In this system, food manager is controlling the services, following hygiene practices,
delivery, supply of food effectively.
 Food manager needs to follow all the legislations and standards relating to food
processing, food quality and food safety in the workplace.
 This system provides high level of health protection of consumers (Ovca and et.al.,
2018).
 It involves obligation to ensure that safe and fairly food presented on the market.
 Food control system requires policy and operational coordination at the international and
national level.

 This system involves allocating resources, setting standards and regulations, carrying out
risk analysis and involving in food control activities globally (Osaili, Al-Nabulsi and
Krasneh, 2018).
 It is developed capabilities for improving the food quality and their safety which is
followed by food manager of Marriott.
4.3 Devising food safety guide for legislation concerning food safety
Legal requirement related to food safety
As per the food safety act 1990, food business should not produce dangerous or
unhealthy food which have negative effect on health of people. This legislation also states that an
organization should sell only quality food. According to the food safety act 1990, employees in
Marriott hotel need to present food in appropriate manner (Marriott Schilling and Gravani,
2018).
According to the food safety and hygiene act 2013, food business operators is required to
have food safety management procedure supported by the principle of hazard analysis critical
control point. It is required by the management in an organization to have food safety procedure
in written. The other laws related to the food safety which is to be followed by Marriott hotel is
food information regulation 2014, that provide the detail about the information which employees
working in Marriott hotel need to provide to client. Legislation related to food information
regulation 2014, confirms the 14 substances or products that cause allergies or intolerance
(Marvin and et.al., 2018). In addition to this, according food hygiene regulation 2006,
management in Marriott hotel an obligation is required to ensure that all activities related to
preparation as well as serving of food are executed in hygienic manner.
CONCLUSION
It has been concluded from the report that food safety management is very much crucial
in order to prevent food contamination and for providing high level of satisfaction to customers.
The other fact which has been found during the study is that personal hygiene is very much
important in order to prevent illness as well as other food infection. It has been concluded from
the assignment that providing training to employees is very important in order to deliver high
quality, tasty and nutritious food to customers. Other fact which has been found is that pest
control as well as careless storage can result in chemical hazards. The different strategies have
been suggested in the report which can be utilized for controlling food borne illness.

Organization has been provided with suggestion to implement food safety control system, as this
will assist business entity in effectively preventing the health of clients.

REFERENCES
Books and Journals
Luning, P. A. and et.al., 2018. Systematic assessment of core assurance activities in a company
specific food safety management system. Trends in Food Science & Technology. 20(6-7).
pp.300-312.
Manning, L., 2018. The value of food safety culture to the hospitality industry. Worldwide
Hospitality and Tourism Themes, (just-accepted), pp.00-00.
Marriott, N. G., Schilling, M. W. and Gravani, R. B., 2018. Principles of food sanitation.
Springer.
Marvin, H. J. P. and et.al., 2018. A working procedure for identifying emerging food safety
issues at an early stage: Implications for European and international risk management
practices. Food control. 20(4). pp.345-356.
Osaili, T. M., Al-Nabulsi, A. A. and Krasneh, H. D. A., 2018. Food safety knowledge among
foodservice staff at the universities in Jordan. Food Control. 89. pp.167-176.
Ovca, A. and et.al., 2018. Food safety knowledge and attitudes among future professional food
handlers. Food Control. 84. pp.345-353.
Yousefi, H. and et.al., 2018. Sentinel Wraps: Real-Time Monitoring of Food Contamination by
Printing DNAzyme Probes on Food Packaging. ACS nano. 12(4). pp.3287-3294.
ONLINE
Food safety and management. 2018. [Online]. Available
through:<https://www.irqs.co.in/management-systems/food-safety-management-system/