Food Safety Management Report for HND Hospitality, Unit 31

This report delves into the critical aspects of food safety management, encompassing discussions on preventing physical and chemical contamination, comparing food poisoning and foodborne infections, and outlining control measures for foodborne illnesses. It categorizes food spoilage agents...Read More

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: Compare the characteristics of food poisoning and food borne infections................4
AC1.3: Discuss how food-borne illnesses can be controlled................................................6
TASK 2............................................................................................................................................7
AC2.1: Categories the food-spoilage agents that affect food.................................................7
AC2.2: Discuss methods of food preservation.......................................................................8
AC2.3: Evaluate the effectiveness of food preservation methods..........................................8
TASK 3............................................................................................................................................9
AC3.1: Discuss the key steps in a temperature control system..............................................9
AC 3.2: Methods for the safe storage of food.......................................................................9
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.......................11
AC 3.6: Justify the need for hygienic design and construction of food premises................11
AC 3.7: Justify the importance of training as a quality assurance mechanism....................12
AC 4.1: Produce a food hazard risk assessment...................................................................12
AC 4.2: Complete a food safety control system...................................................................13
AC 4.3: Devise a food safety guide for legislation compliance...........................................13
CONCLUSIONS............................................................................................................................14
REFERENCES..............................................................................................................................15

INTRODUCTION
Food safety management is a process and method that help for storing and collecting in
proper manner. It also maintaining the food safety and hygiene is compelling the requisite for
food business to sustain in the today's competitive marketplace. This report will discuss about the
physical prevention and chemical contamination of food. It also describes the Led-bury
restaurant to use the different technique for protecting their food products. This assignment will
describe that how food borne illnesses controlled in proper manner. It will evaluate the
effectiveness of food by using preservation process. Furthermore, this assignment will describe
the various key steps in controlling the temperature of food items. It also summarized the method
for safely storage the product effective ways. The importance of personal hygiene in the control
of food contamination and cleaning the disinfection as a process supporting safe food production.
 TASK 1
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Covered in ppt
TASK 2
AC2.1: Categories the food-spoilage agents that affect food
Food Spoilage is caused by the growth of microorganism in the food materials. There are
various type of external forces generated the spoilage of food. There are different type of Food
spoilage agent that affect the food items.
Bacteria- Bacteria is the most abundant microorganism that present on the earth. It is a
type of micro organism that affect the food ingredient (Manning, 2018). It is a tiny shape but
some bacteria are helpful for convert the milk into curd. Bacteria is mainly affected the meats,
eggs and poultry product and if they are undercooked cause of illness. For Example- Salmonella
lives in the animal intestinal which is usually transmitted the contamination.

Protozoa- It is a type of single micro organism that cause the disease such as food
poisoning. The Ledbury restaurant is protecting against the protozoa because it is the living or
parasitic which feed on the organic matters such as organic tissues and debris etc. Protozoa is
type of virus that cause the food positioning for Example- Cryptosporidim parvumn is parasitic
Protozoa which present ion the guts of animals. They are affected the humans by using the
drinking and cooking.
Fungi- It can be found in the warm and damp place. It also grows on the dead and
rooting matters. Fungi is a based on eukaryotic organism that affects the food positioning. The
Ledbury restaurant is preserving the food items in cold places whereas fungi bacteria cannot
spoil the foo materials (Nayak and Taylor, 2018). Fungi is the most common food spoilage that
affects the vegetables. It is needed for protecting the fresh fruits and vegetables through the fungi
because they spoilage of fruits.
Temperature- It is the most common factor which is responsible for the food spoilage. It
is needed for Ledbury restaurant to maintain the temperature of food item which is essential for
protecting against the viruses, bacteria and fungus etc. Temperature is affecting the rotting fruits
and also change the fluctuations in their appearances or test of fresh items. A more serious issues
are arises when the product stored at the temperature that are high.

AC2.2: Discuss methods of food
preservation.
AC2.3: Evaluate the effectiveness of food
preservation methods.
Food preservation is a kind of method for
protecting and preserving against the
spoilage in proper manner. The Ledbury
restaurant is mainly used the different
method to protect their food materials.
Canning- It is a method for preserving food
materials in which the food contents are
sealed and processed in airtight containers.
This method will provide the shelf life for
longer time. For Example- Freeze dried
canned product and canned dried lentils etc.
The effectiveness of canning, hydro-
cooling and Pasteurization in the best food
preservation method that help for protecting
the food materials through viruses, bacteria
and parasites etc.
Canning is an effective method for
changing the moisture and salinity level to
protect against the bacteria, yeast and
molds etc. It kept the canned food on the
shelves from 1-3 years and longer. In this
way, it is more effectiveness when using in
locally grown and home.
Freeze Drying- This method is basically
provided the cooling of any type of food in
specific temperature. It is maintained the
temperature of around the degrees
centigrade that help for extends the shelf
life of food. For Example- Frozen Green
peas protected in the cooling temperature.
Freeze drying is ability to customize the
unique requirement of food. It can be cut
the group into various sizes and shapes of
fruits and vegetables. It is more
effectiveness method because it always
maintains the nutrition values through
drying.
Pasteurization- It is a process in which a
food item is heated specific temperature and
put them into the clean container. For
Example- Milk is the best example of
pasteurization which is commonly used by
people.
Pasteurization method is maintained the
quality of milk products sand also
destroying the spoilage microorganism
because this will contribute to reduce the
shelf life of milk and their quality.

For Example- Tomato sample were processed and stored in one month. It can be monitored the
quality of product and also analysing the total acidity, proteins, moisture, total solid etc. After
some days, it has been found that the hydro-cooling tomato sampling is maintained the
appropriate moisture contain that help for protecting the products in proper manner.
To increase the shelf life of food and supply chain that is needed for maintaining the
freshness, nutritive values and palatability with the time delay. Preservation methods are helped
for increasing the variety of diet and make balanced in proper manner. To save the food for
future use at the time of scarcity and drought etc.
TASK 3
AC3.1: Discuss the key steps in a temperature control system.
Temperature controlled system is basically type of automatically control and maintain the
temperature of object or food items. Holiday Inn hotel is mainly used the control system such as
air conditioners, geysers and refrigerators etc. these are important process for maintain the food
items in proper manner (Ovca and et.al., 2018). There are some important steps helps for
maintain the temperature. Storage - Holiday In hotel is used the container to protect the food items in proper
manner. It is needed for preservation because there are many viruses present in air that
generated the contamination. Preparation- It is the second steps for preparation the food materials that is necessary to
use salt, sugar that helps for persevering the food items in long time. Holiday inn hotel is
needed to choose the right ingredient for food preparation. Defrosting- it is the step for melting of an object and bringing a device that maintain the
temperature above the freezing point. Holiday inn is protecting the food items to set the
specific freezing point for food. Cooking- Cooking is a step to control the temperature because it can be heated the food
items and maintain their temperature according to their requirements. There are many
bacteria destroyed due to heat.
 Cooling- this method is depended on the food items because thicker food wants large
amount of cooling so that holiday inn hotel is used the chilling equipment if it is available
the ice and chillers.

AC 3.2: Methods for the safe storage of food.
Food storage allows for food item to be eaten at long time. Holiday inn hotel is mainly
used the different type of methods that help for protecting the food storage in proper manner. Refrigerating Food- It is the most common method for storing food and protecting
through the bacteria. It is useful for reducing the risk of bacterial contamination and may
be stored in refrigerator or kept below 4 degree Celsius. Salting- it is a process for method to storage the food by using salt because it helps for
reduce the water concentrations to kill the presence of microorganism. This process is
also known as curing. Drying food- It is the one of the simplest process for the proper storage of food items.
Holidays inn hotel always keep drying the ingredient because there are various type of
germs or bacteria affects the food.
AC 3.3: Evaluate the importance of personal hygiene in the control of food contamination.
Personal hygiene is needed for control and maintain the food contamination because it
will directly impact on the human body. Personal hygiene also makes good for the holiday's inn
hotel business(Ovca and et.al., 2018. Customer like to see the food handling staff who always
take serious action towards the hygiene. They also practice for safe food handling.
 The staff members always washing their hand to reduce the chances of food
contamination.
 They also maintained the dry environment in the kitchen areas because moisture will
create more chances of food contamination.
 Food handler need to know about the different actions that affect the safe food and also
identifying the correct situation and procure to save the food.
AC 3.4: Evaluate cleaning and disinfection as a process supporting safe food production.
Cleaning and disinfection are the important process that reduce the number of
microorganism at the different level. It is an effective process that support to the safe food
production. Holidays inn hotel is mainly used this process for protecting the food items in proper
manner. They also used to clean with warn water and washing powder that help for removing all
the direct and contamination.

 It is only effective if the surface and equipment have been cleaned thoroughly with the
warm water. It is an essential for hotel to maintain the kitchen areas and equipments.
 During the out break of infection and increase in the incidence of organism which
enhanced the routing cleaning. The hotel environment is including the frequency that is
touched surfaces such as bed rails, door handles, sinks. Push plates etc.

AC 3.5: Assess the problems associated with pest control in food premises.
The presence of pest control program in the hotel has been unacceptable because the
management is monitoring the technique and adopt new concepts to manage the food premises.
There are various types of risk posed by the pest control such as Spread diseases, property
damaged, poor staff relations, contamination of work surface, closure and prosecution etc.
Food safety audit may be carried out by the auditors from the holiday's inn hotel(Ovca
and et.al., 2018. This organization is deals with the pest management that required for creating
programs to store all the relevant details, materials and technique used for food preservation. Pest
control program is achieved the aim to promote the best practices and they must be flexible and
practical. In this way, it can be addressed some risk that arises in the food control.
 Risk to food safety
 Risk to public safety and environment management
 Risk to public health due to the activities of pest
AC 3.6: Justify the need for hygienic design and construction of food premises.
Yes, hygiene design and construction of food premises are important for holidays inn
hotel because all type of premises and equipment are used for the preparation of food. It should
be able to properly clean and keep safe the food items(Ababio and Lovatt, 2015). It also
increasing the demand of consumers related the fresh food services so that hotel is used the
preservation process that have reduced on the nutritional or sensory properties of foods.
Holiday inn hotel is mainly used the mild preservation technology such as hygienic
processing, pasteurized items and other equipments which are needed for prevention through
chemical and physical contamination.
This hotel is designing the food premises-
 All the staff member should clean the equipments and disinfect the premises easily

 It also protects against to build up of direct, prevent dirt into the food items and control
the condensation or surface mould.
 They allow for good hygiene food practices taking place.
AC 3.7: Justify the importance of training as a quality assurance mechanism.
Yes, It is the most important part of organisation to provide the training session for staff
members related the quality assurance. Holiday's inn hotel is conducted an effective training
session for employee to improve the resources and identify the best technology in the quality
management. Food operator are necessary by legislation to ensure their staff member receive the
proper instruction in the food handling process(Chen and et.al., 2018). They also responsible for
managing the food safety to measure advantages.
In Holidays inn, the senior staff and other trainer are includes to handle the food safety
process in effective manner. There are different reason for providing the training to the staff
members.
 It helps for reducing the risk of food positioning.
 It also improves the quality of resources
 Employee will gain the better understanding to control the Food contamination.
AC 4.1: Produce a food hazard risk assessment.
Food hazard risk is basically type of contamination that damage the food materials so that
it is needed for Holidays inn hotel to use the different technique to prevent, reduced the risk and
also eliminated the risk in the different levels (Koutsoumanis and Aspridou, 2016).
The First step in the risk assessment is that help for facility to decided the level of risk in
every hazard. It should be provided the complete information which allows the management
team to make right decision.
Ingredient, consumers, products factors are important that help for deciding the risk in the
food safety management. Risk assessment is important in developing a hazard analysis critical
control path system. Hazard analysis is the principle of HACCP development plan. It looks like
hazard analysis that might affect the food product or their raw ingredients. It includes the
evaluating and collecting the information on every hazard and different condition that may cause
the present situations. There are some steps for producing the risk assessment.

 Identify the problems
 identifying the product safety which is affected
 concern about the hazards
 evaluate the results and outcomes
 determine the sensitive population
 Control current place that deals with hazards.
AC 4.2: Complete a food safety control system.
The food safety control system is protecting the public health and safety by reducing the
risk of food borne and infections. It also contributes to develop the economic and also maintains
the confidence level of consumer towards the food system. This system is vital in enabling the
nation to assure quality and safety of food products. It also verifies the imported food products to
meet the requirements of consumers(Chen and et.al., 2018).
There are four different elements of complete the effective food safety control and management.
 HACCP plan is including the corrective actions and preventative action related the
documentation.
 Single source of data that help for accessible in real time.
 Manufacturing the operation management that control all the food products in proper
manner.
AC 4.3: Devise a food safety guide for legislation compliance.
A general principle of food legislation is that operated by the government whereas
holiday inn hotel follows the rules and regulations for protecting the food items. Regulations is
the framework of food law have to transposed into the legislation of individuals. There are some
important food or safety control policies in proper manner (Ilic and et.al., 2017). In Holiday's
Inn, manager is also followed some policies to manage the food items. General Framework and coverage- The UK community legislation comprises the set of
rules and regulation to maintain the hygiene and safety extend to production. According
to laid down regulation, this law will cover the different areas such as feed and food
hygiene, residues and contaminants, eradication and control the animal diseases in public
areas.
 Food safety responsibility- The community food and feed law operates the different
stages of production such as processing, distribution in the holiday's inn business under

the control. Manager is responsible for ensuring the items and satisfying the manufacturer
and requirements of food and feed law.
CONCLUSIONS
As per discussion, it concluded that the food safety management is the best approach that
help for maintain and controlling the quality of food ingredients. It also maintaining the food
safety and hygiene is compelling the requisite for food business to sustain in the today's
competitive marketplace. It is discussed about the physical prevention and chemical
contamination of food. It also comparison between the characteristic of food borne infections and
food poisoning. It also categories the food spoilage agents because they affected the food items
and also used the different methods to preserve the food product in proper manner. It also
summarized the method for safely storage the product effective ways.
It summarized the importance of personal hygiene in the control of food contamination
and cleaning the disinfection as a process supporting safe food production. It is produced the
hazard risk and used the control system to maintain the temperature of devices. There are some
specific safety legislation required in the organization to protect their food products. It is needed
for protecting the food to design and constructing the hygienic for the food promises. It also
justifies that how the training is the best part of quality assurance for managing and protecting
the food items.

REFERENCES
Books and journals
Ababio, P.F. and Lovatt, P., 2015. A review on food safety and food hygiene studies in
Ghana. Food Control. 47. pp.92-97.
Bou-Mitri, C. and et.al., 2018. Food safety knowledge, attitudes and practices of food handlers in
lebanese hospitals: A cross-sectional study. Food Control. 94. pp.78-84.
Brock, T and et.al., 2018. Ecological recovery and resilience in environmental risk assessments
at the European Food Safety Authority. Integrated environmental assessment and
management. 14(5). pp.586-591.
Chen, Y.H and et.al., 2018. Effects of input capacity constraints on food quality and regulation
mechanism design for food safety management. Ecological Modelling. 385. pp.89-95.
Ilic, S and et.al., 2017. Delphi expert elicitation to prioritize food safety management practices
in greenhouse production of tomatoes in the United States. Food Control. 78. pp.108-115.
Koeberl, M and et.al., 2018. Food Allergen Management in Australia. Journal of AOAC
International. 101(1). pp.60-69.
Koutsoumanis, K.P. and Aspridou, Z., 2016. Moving towards a risk-based food safety
management. Current Opinion in Food Science. 12. pp.36-41.
Manning, L., 2018. The value of food safety culture to the hospitality industry. Worldwide
Hospitality and Tourism Themes, (just-accepted). pp.00-00.
Nayak, R. and Taylor, J.Z., 2018. Food safety culture-the food inspectors'
perspective. Worldwide Hospitality and Tourism Themes, (just-accepted). pp.00-00.
Njage, P.M.K and et.al., 2018. Scale of production and implementation of food safety programs
influence the performance of current food safety management systems: case of dairy
processors. Food Control. 85.pp.85-97.
Ovca, A. and et.al., 2018. Food safety knowledge and attitudes among future professional food
handlers. Food Control. 84. pp.345-353.