Food Safety Management Report: Control Systems and Risk Assessment

This report provides a comprehensive overview of food safety management, focusing on The French Table restaurant. It begins by defining food safety and its importance, followed by an examination of chemical and physical contamination, and the necessary controls to prevent them. The report then compares food poisoning and food-borne infections, detailing methods to control food-borne illnesses. It categorizes food spoilage agents and evaluates various food preservation techniques, including salting, freezing, and fermentation. Key steps in temperature control systems, safe food storage methods, and the importance of personal hygiene, cleaning, and disinfection are discussed. Furthermore, the report addresses pest control issues, the need for hygienic design, and the role of training in quality assurance. Finally, it delves into food hazard risk assessment, the implementation of food safety control systems, and compliance with food safety legislation.

Food Safety management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Controls necessary for physical and chemical contamination..............................................1
1.2 Comparing characteristics of food poisoning and food borne infections.............................1
1.3 Controlling of food-borne illness..........................................................................................2
TASK 2............................................................................................................................................3
2.1 Categorisation of food spoilage agents that affect food........................................................3
2.2 & 2.3 Discussion of methods of food preservation and their evaluation..............................3
TASK 3............................................................................................................................................4
3.1 Key Steps in temperature control system..............................................................................4
3.2 Methods for the safe storage of food.....................................................................................4
3.3 Importance of personal hygiene in the control of food contamination.................................5
3.4 Cleaning and disinfection as a process supporting safe food production.............................5
3.5 Problems associated with pest control in food premises.......................................................5
3.6 Need for hygienic design and construction of food premises...............................................5
3.7 Importance of training as a quality assurance mechanism....................................................6
TASK 4............................................................................................................................................6
4.1 Food hazard risk assessment.................................................................................................6
4.2 Food safety control system....................................................................................................6
4.3 Food safety guide for legislation compliance.......................................................................7
CONCLUSION...........................................................................................................................7
REFERENCES................................................................................................................................8
.........................................................................................................................................................1

INTRODUCTION
Food safety refers to the practices and conditions that preserve the food quality to prevent
food-borne illnesses and contamination (Food safety, 2018). It is about preparing, storing and
handling product to keep infection. Food safety management system is one of the essential tool
that help business entity in order to control their all products in a proper manner. Chosen
restaurant is The French Table, they mainly concern over safety and food hygiene in their
organisation. This report will determine about the chemical and physical contamination, different
methods of food preservation, importance of personal hygiene and food safety control systems.
TASK 1
1.1 Controls necessary for physical and chemical contamination
Food contamination: It is a best term that refers to the existence in food of harmful
microorganisms and chemicals which can cause person illness. In simple world, presence or
introduction of any type of agent or substances that might provide product unsuitable and unsafe
for human consumption.
Chemical and physical contamination of food: In Physical contamination, these are also
known as foreign bodies. These are main objects such as plant stalks, hair, pieces of plastics
that can happen as contaminations in items (Mensah and Julien, 2011). On the other hand
Chemical contaminated, it is identified as a beingness of unwanted part that make water, soil,
food or air, these are not fit for use or consumption.
Measures to monitor or control chemical and physical contamination: In this, Manager
of restaurant play an essential role in in order to control chemical and physical contamination
easily. It is also needed that there should be correct managing and holding of the resources which
is mainly related with the goods. It is very important and essential part of the company to
manage quality of food in a proper manner.
1.2 Comparing characteristics of food poisoning and food borne infections
Difference between food poisoning and food borne infections: Both are frequently used
interchangeably by customers. Meaning of both terms are determined that define as below:
Food-borne illness: It is refers as an intoxicating and infection that outputs from
consuming food contaminated with their toxins or viable microorganisms (Akhtar, Sarker and
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Hossain, 2014). These are includes different conditions and allergic reactions where food
products act as a shipper of the allergen.
Food poisoning: It is refers as a way of foodborn sickness and is reasoned by the
consumption of performed toxins.
List of Food-borne infections:
 Giardia
 Listeria
 Norovirus Salmonella.
Characteristics of Food-borne infections and food poisoning: They having different types of
viruses and bacteria's which becomes one of the foremost reason for the individual to fall ill
(Motarjemi, 2014). Some characteristics which are determined as below:
 Illness reasoned by the infection with infections and microorganism of chemical
poisoning and toxins produced.
 These are divided into two parts such as food-borne infections and intoxication.
1.3 Controlling of food-borne illness
Food-borne illness:
These are identified as an infections which are reasoned due to existence of harmful
viruses and bacteria in food product which is sized by a person. This inflection mainly influence
gastrointestinal tract of person resulting in pain in abdomen, vomiting, chills and diarrhoea.
List of food-borne illness:
There are many times that The French Table are not proceeding accurate care regarding
food items which is rendered to the consumers. Therefore, large number of the person are getting
sick because of such cause (Ohlsson, 2014). There are certain kind of food-borne illnesses such
as perfrigens food poisoning, Campylobacteriosis, Cereus food poisoning and Botulism.
Controls illness:
Different number of Food-borne illness are reasoned because of foreign materials, intake
of organism thus to monitor such diseases or illness as soon as possible are identified. It is
important to manage such problem through cleaning, cooking and storing so that it could be
decreased automatically. The product which is backed should be keep at a 45F or lower
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temperature. It is mainly significant to recognise ingredients or elements which are to be applied
while preparation of healthy and hygienic food.
TASK 2
2.1 Categorisation of food spoilage agents that affect food
Food spoilage agents: It is identified as an effective process or activity in which the food
quality gets reduced due to harmful aspects which is available inside the restaurant. It is an
essential and absolute activity, in which food items not fit for eating (Osés and et. al., 2012).
There are some aspects and its affects are determined as below:
Food Spoilage Agents Foods affected by each food spoilage agent.
Enzymes These are determined as the component
which is presences in food products and
occurrence its taste in complete way. So it is
highly effects on personal choice and taste.
Physical Damage It is main reasoned because of foreign
elements existence in the food items
(Pierson, 2012). It is also influence on an
individual because it is difficult to develop
same product again.
Air In restaurant, there are different number of
food products that require proper air in order
to uphold for long duration. It play vital duty
in damaging the product by modifying its
food.
2.2 & 2.3 Discussion of methods of food preservation and their evaluation
Methods of food preservation Effectiveness of food preservation approach
Salting: It is one of the main and essential
method which remove moisture as well as
develop unfavourable atmospheres for progress
of microorganism.
It is more effective approach which is
experienced since ages. It can be executed to
fishes, vegetables and preserved meat.
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Freezing and chilling: It is important
approach of controlling temperature. So that
viruses and bacterial are not offered with
chances to progress (Powell, Jacob and
Chapman, 2011).
This approach is quit effective on prior to
progress of electrical equipments. When food
temperature is broken below 45F, it is
identified to slow behind spoilage activity to
main extent.
Fermenting: It is another essential approach of
food preservation which motives to monitor
progress of harmful system or organisms.
It is complex in nature that leads to rendering
an effective and suitable atmospheres for
product to kept healthy.
TASK 3
3.1 Key Steps in temperature control system
There are different phase which is used by The French Table with purpose to monitor
temperatures of their food products, these are determined as below:
Delivery: It is first phase which is required by the hotel manager in order to deliver food
to the customers. It is important for the administrator to put in order at the accurate period.
Storage: It is second step which is also beneficial for the food manager in order to
maintain their product in proper manner.
Preparation: In this stage, food preparation is organised to put in the order at perfect
occurrence, thus it is available at the time of customer requirement (Robinson and et. al., 2013).
Defrosting: Under this, Half resources are applied and broken for defrosting foods so that
it is useful for the restaurant in future time.
Cooking: This phase is mainly completed when the demand of the food product s made.
Cooling: It is last phase in which food is baked, so that can be provided or served to the
consumers.
3.2 Methods for the safe storage of food
The French Table is making use of different initiatives in order to kept their food, thus it
can not used again and get harmed. There are some methods which are determined as below:
Canning: It is most important and foremost approach which is apply by hotel in order to
store their food in safely. In this different food products such as seafood, meats, tomato's are
understood to be applied in future.
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Freezing Food: It is another main and beneficial approach of controlling food items in a
proper manner. In this, products are retain under an area where the food temperature is highly
low. It will assist them in retaining the items for long time duration. It is mostly applied for
vegetables, meats, fruits and many other products.
3.3 Importance of personal hygiene in the control of food contamination
Personal Hygiene: In the organisation it play an essential role in monitoring food
contamination. It is also identified as the paramount for employees to impart equal involvement
and evaluate the duty of the individual about hygiene and cleanliness to prevent the food
contamination (Rouviere, 2010). It is more essential which includes some elements such as clean
hair, cloths and body of individual, it is known as physical microbiological and contamination. It
is also important in order to encourage employees efforts in this, further restaurant can amend or
train their workforces regrading individual cleanliness.
3.4 Cleaning and disinfection as a process supporting safe food production
Disinfection is more important element of any product manufacture. In this role of the
manager is to identified that all activities are preformed in accurate manner. However, it is
essential phase within the food production that assist in handling and safe of products. This is
beneficial components in order to help in manufacturing process of food products within an
organisation. Through rendering accurate information or data about the personal hygiene,
business organisation can undertake whole aspects of such production in accurate manner.
3.5 Problems associated with pest control in food premises
PEST is identified one of the main and essential methods in order to monitor issues in
food premises in an effective and efficient manner. In this manager of restaurant are required to
correspond the numbers of health codes, but this is essential to monitor pest, it is main issues and
challenges for the organisation. There are different problems regarding this such as rodents, flies,
mice, roof rates, cockroaches and many other (Webb and Morancie, 2015). All this are cased as
germs and bacteria in food assumption.
3.6 Need for hygienic design and construction of food premises
After evaluating the needs and demands of the customers regarding fresh food, The
French Table followed different components of proper and hygiene environment within
organisation. It is more essential to develop hygienic design of food because it attract large
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number of the customers towards business services and products. With the help of this, hotel
easily increase their sales and revenues in limited time period.
3.7 Importance of training as a quality assurance mechanism
Training is more important and essential part of the manger in order to provide proper
training to their staff members, further, trained employees are capable to deals with customers in
systematic manner (Webb and Morancie, 2015). This will help company to maximise their
profitability and productivity level in given time period. Training also important in order to
motivating and encouraging workforce regarding business activities and functions.
TASK 4
4.1 Food hazard risk assessment
Potential Hazard Risks resulting
from hazard
Existing measure
control
New control
measures
Date completed
Hygiene of Eatery Food service staff
and customers
Organised proper
structure or
framework of
serving (Mensah
and Julien, 2011).
Proper and
accurate training
of employees.
1 ½ Months
Trips and Slips Food server may
be injured if they
would mishap
over any objects
and slips on
spillages.
Maintained and
kept Kitchen
equipments.
Mending
damaged floors
and handle food
housekeeping
quality.
12 Days
4.2 Food safety control system
One of the main and essential control system of food safety is Hazard Analysis Critical
Control Point. It is a best process to identify microbiological, chemical and physical food
production. This system is applied by The French Table which includes some points which are as
below:
1. Determination of Critical and main part of control in completed.
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2. Launch the critical or main limits for each and every point.
3. From critical controlling essential points.
4. Set up restorative actions and activities.
5. From effective activity for insuring the HACCP method.
4.3 Food safety guide for legislation compliance
There are different business regulations which are determined as below:
Food sources: In this raw material mus be collected from certain quality and sources that must be
secure.
Equipments: Only advanced technology that should be applied in order to preserve the
product while preparing them (Akhtar, Sarker and Hossain, 2014).
Food waste: Food products which are lost that should be prepared of an area so that it
impact the working atmospheres.
Training: It should be provided to the workers who are recently recruited so that they are
understand regarding the food habits.
CONCLUSION
From the above mentioned report, it can be concluded that food safety is more essential
for the company and individual. There are different tools and techniques are used by the business
manager in order to maintain food quality in an accurate and proper manner. Various legislation
that also effects on company and its profitability.
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REFERENCES
Books and Journal
Akhtar, S., Sarker, M. R. and Hossain, A., 2014. Microbiological food safety: a dilemma of
developing societies. Critical reviews in microbiology. 40(4). pp.348-359.
Mensah, L. D. and Julien, D., 2011. Implementation of food safety management systems in the
UK. Food Control. 22(8). pp.1216-1225.
Motarjemi, Y., 2014. Human factors in food safety management. In Food Safety Management
(pp. 975-986).
Ohlsson, T., 2014. Sustainability and food production. In Food Safety Management (pp. 1085-
1097).
Osés, S. M. And et. al., 2012. Microbial performance of food safety management systems
implemented in the lamb production chain. Journal of food protection. 75(1). pp.95-
103.
Pierson, M. D., 2012. HACCP: principles and applications. Springer Science & Business Media.
Powell, D. A., Jacob, C. J. and Chapman, B. J., 2011. Enhancing food safety culture to reduce
rates of foodborne illness. Food Control. 22(6). pp.817-822.
Robinson, C. and et. al., 2013. Conflicts of interest at the European Food Safety Authority erode
public confidence. J Epidemiol Community Health, pp.jech-2012.
Rouviere, E., 2010. The implementation mechanisms of voluntary food safety systems. Food
Policy. 35(5). pp.412-418.
Webb, M. and Morancie, A., 2015. Food safety knowledge of foodservice workers at a university
campus by education level, experience, and food safety training. Food Control. 50,
pp.259-264.
Online
Food safety. 2018. [Online]. Available through: <https://en.wikipedia.org/wiki/Food_safety>.
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